Archive for the ‘Dessert’ Category

Creamy Berry “Salad”

September 7, 2015

My family loves this.  We have eaten it a few times as a side dish but it probably really should be classified as a dessert.  I found the recipe here.  The recipe is really flexible and allows for lots of substitutions, which works really well for us.

Frozen mixed berries (or any other frozen fruit.  We usually chop up strawberries because that is what we can get here)
1 tub Cool Whip*
1 large container of vanilla yogurt (or other flavour, like I said we use what we can get)
1 small package of cheesecake pudding mix (or once again other flavour.  I often just use vanilla.)

Pour berries into a large bowl.  Add the Cool Whip and yogurt and then sprinkle on the pudding mix.  Stir together really well until it’s all combined and looks pretty.  Chill before serving.


Apple Cranberry Bread

December 15, 2009

This one is going in my permanent holiday rotation and may even make it to the neighbors for their Christmas treat.

  • 2 eggs
  • 3/4 cup sugar
  • 2 tablespoons canola or vegetable oil
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups chopped, peeled tart apples
  • 1 cup fresh or frozen cranberries
  • 1/2 cup chopped walnuts


  1. In a mixing bowl, beat the eggs, sugar and oil. Combine the flour, baking powder, cinnamon, baking soda and salt; add to egg mixture just until combined (batter will be very thick). Stir in the apples, cranberries and walnuts.
  2. Transfer to an 8-in. x 4-in. x 2-in. loaf pan coated with nonstick cooking spray. Bake at 350 degrees F for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Pumpkin Pie Spectacular

December 1, 2009

original recipe from here

I enjoyed this pumpkin pie.  It is a little bit different.  After the whole thing was made I was reading the list of ingredients to my mom and realized that I forgot to put in the eggs.  I was worried it would be horrible, but turned out just fine without them.  I also never got around to making the ginger whipped cream stuff.

  • 1/2  (15-oz.) package refrigerated piecrusts
  • 2  cups  crushed gingersnaps (about 40 gingersnaps)
  • 1  cup  pecans, finely chopped
  • 1/2  cup  powdered sugar
  • 1/4  cup  butter, melted
  • 1  (15-oz.) can pumpkin
  • 1  (14-oz.) can sweetened condensed milk
  • 2  large eggs, beaten
  • 1/2  cup  sour cream
  • 1  teaspoon  ground cinnamon
  • 1/2  teaspoon  vanilla extract
  • 1/4  teaspoon  ground ginger
  • Pecan Streusel
  • 7  thin ginger cookies, halved
  • Ginger-Spice Topping, ground cinnamon


1. Preheat oven to 350°. Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp.

2. Stir together crushed gingersnaps and next 3 ingredients. Press mixture on bottom and 1/2 inch up sides of piecrust.

3. Bake at 350° for 10 minutes. Let cool completely on a wire rack (about 30 minutes).

4. Stir together pumpkin and next 6 ingredients until well blended. Pour into prepared crust. Place pie on an aluminum foil-lined baking sheet.

5. Bake at 350° for 30 minutes. Sprinkle Pecan Streusel around edge of crust. Bake 40 to 45 minutes or until set, shielding edges with aluminum foil during last 25 to 30 minutes of baking, if necessary. Insert ginger cookies around edge of crust. Let cool completely on a wire rack (about 1 hour). Dollop with Ginger-Spice Topping; dust with cinnamon.

Pretzel Jello

December 1, 2009

3/4 cup butter or margarine
2 1/2 cups thin pretzel sticks
1 (8 oz) pkg cream cheese, room temp
1 (8 oz) tub cool whip, softened
1 cup sugar
2 cups water
1 large pkg raspberry jello
2 (10 oz) pkgs frozen raspberries or strawberries, undrained and slightly thawed
1 (15 oz) can crushed pineapple, undrained

Melt butter and pour into 9X13 pan.  Break pretzels in half and pat evenly into pan.  Bake 10 minutes at 400.  Remove from oven and cool.  In a large bowl, combine cream cheese, cool whip and sugar.  Dab on top of pretzels and spread to edges of pan .  Refridgerate 1 hour.  Bring water to a boil.  Completely dissolve gelatin in boiling water and cool in fridge until syrupy.  Add raspberries and pineapple and stir.  Pour carefully over top of cream cheese mixture.  Refrigerate overnight or until firm.

Make New Friends Carrot Cake

May 18, 2009


4 eggs

1 1/4 cups vegetable oil

2 cups white sugar

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

3 cups grated carrots


1/2 cup butter, softened

8 ounces cream cheese, softened

4 cups confectioners’ sugar

1 teaspoon vanilla extract

1 cup chopped pecans


1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.

2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.

3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Raspberry Lemon Muffins

October 18, 2008

2 c. flour

1 1/2 c. granulated sugar

3 tsp baking powder

1/2 tsp salt

1 c. milk

1/2 c. oil

1 tsp lemon extract

2 eggs

1 1/2 c. fresh or frozen raspberries

Heat oven to 425 degrees. Combine all ingredients. Fold in raspberries. Fill 12 greased muffin tins with batter. Bake for 20 minutes.

Pumpkin Dip

October 14, 2008

Spice up crackers, gingerbread, veggies, and more!


2 cups    Pumpkin Puree- canned or fresh
1 cup    Brown Sugar
1 Tsp.    Ground Cinnamon
1/2 Tsp.    Ginger
1/2 Tsp.    Nutmeg
1 Package    Cream Cheese, softened

Preparation Directions:
1.    Place pumpkin puree and cream cheese into a large bowl and mix together.
2.    Add all other ingredients.
3.    Mix ingredients together until smooth and creamy.
4.    Refrigerate at least four hours or overnight.
5.    Serve with Crackers, gingerbread, celery, carrots, etc.
Tips: For a lighter dip, substitute sour cream for cream cheese.


October 14, 2008

Makes 14-16 6″ crepes

2 eggs
2 tbs melted butter or salad oil
1 1/3 cups milk
1 cup all purpose flour
½ tbs salt

If using blender: Place ingredients in blender in the order listed scrape and blend at high speed 20-30 seconds scrape down sides of container. Blend a few more seconds can be used immediately or refrigerated until needed.  If thickens on standing thin to right consistency with milk.  Crepe batter should be thin enough to run freely around crepe pan when it is tilted.

Chocolate Easter Egg Recipes

October 14, 2008

Chocolate Easter Eggs
1/3 c. butter
½ C milk
1 lg. Pkg. chocolate pudding (not instant)
1 c. chopped nuts
1 lb. Powdered sugar
6 oz. Chocolate melted
1 tsp. Vanilla
Melt butter. Stir in milk and pudding mix. Cook until thick and smooth. Add nuts to sifted powdered sugar. Pour in first mixture and vanilla and mix well. Cool about thirty minutes and shape into eggs. Put on waxed paper to harden. Melt chocolate, let cool a bit and dip eggs to coat. Place back on waxed paper to harden in refrigerator. Store in air tight container in the fridge. You can use any flavor of Jello pudding you like.
It takes about 2 tbsp. of the mixture for each egg.

Coconut Easter Eggs
1 stick butter
1 box powdered sugar
1 tsp. Vanilla
7 oz. Bag fine cocoanut
1 dash salt
4 oz. Cream cheese
Mix all ingredients together and chill in fridge. Then shape into eggs and dip.

Chocolate Peanut Butter Eggs
1 lb. Powdered sugar
3 C. Rice Krispies Cereal
½ c. melted margarine
2 c. chunky peanut butter

Combine all ingredients and mix well. Shape in eggs. Set aside on waxed paper. Then dip in chocolate

Cherry Egg Filling
1 c. maraschino cherries
1 c. walnuts
1 can Eagle Brand milk
1 stick butter
½ lb. Powdered sugar
1 tsp. Vanilla
1 pinch salt
½ pkg. Coconut
Melt butter, add sugar ,vanilla and butter. Grind cherries and nuts if desired.
Chill 4-5 hours
Form eggs and dip in chocolate.

Dipping chocolate For All Eggs
1 8oz. Bar milk chocolate grated
1 6oz. Pkg. Chocolate chips
1/3 bar paraffin melted over double boiler (makes eggs shiny)
Be careful not to get water in chocolate mixture.

Strawberry Trifle

October 14, 2008

·  1 1/2 quarts fresh strawberries, rinsed, patted dry, hulled and sliced
·  3 tablespoons granulated sugar
·  3 tablespoons plus 2 teaspoons Grand Marnier, other orange-flavored liqueur, or orange juice
·  1 teaspoon finely grated orange zest
·  Prepared Lemon Pound Cake (store bought or your own homemade), 10 to 12 ounces, crusts trimmed and sliced 1/2-inch thick
·  Vanilla Pastry Cream (recipe below)
·  1 1/4 cups heavy cream
·  1 tablespoon confectioner’s sugar
·  Bittersweet chocolate shavings for garnish

In a large bowl, combine the strawberries, sugar, 3 tablespoons of the Grand Marnier, and the orange zest. Stir to combine and let sit for 15 to 30 minutes.

Cut the cake to fit in an even layer across the bottom of an 8 1/4-inch footed trifle bowl, or in a large, decorative bowl with straight sides. Spoon one-third of the berries and their juice over the cake, spreading evenly to the edges and allowing the juice to soak into the cake. Top with one-third of the pastry cream (recipe below), and repeat layering, ending with pastry cream. Cover with plastic wrap and refrigerate until well chilled, 2 to 3 hours.

In a medium bowl, beat the cream until frothy. Add the confectioner’s sugar and remaining 2 teaspoons of Grand Marnier and beat until peaks form.

Unwrap the trifle and spread the whipped cream evenly across the top. Garnish the top with chocolate shavings and serve.

Yield: Makes 10 to 12 servings.

Vanilla Pastry Cream

·  2 cups whole milk
·  2 cups heavy cream
·  1/2 cup sugar
·  1 vanilla bean, split in half lengthwise and seeds scraped out
·  4 large egg yolks
·  1/4 cup cornstarch, sifted

In a medium, heavy saucepan, combine the milk, sugar, vanilla bean pods and seeds. Bring to a gentle boil over medium heat, whisking to dissolve the sugar. Remove from the heat.

In a medium bowl, whisk together the egg yolks and cornstarch until pale yellow, about 2 minutes. Slowly add 1/2 cup of the hot milk mixture to the egg yolks, whisking constantly until smooth. Add the egg yolk mixture to the pan of hot milk and whisk to combine. Return to medium heat and cook, stirring constantly with a heavy wooden spoon until the mixture thickens enough to coat the back of a spoon, about 5 minutes.

Remove from the heat and strain into a clean container. Discard the vanilla bean or rinse and reserve for another use. Cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Refrigerate until well chilled, about 4 hours, before using.