Archive for the ‘Dessert’ Category

1 cup Nutella
1 cup crunchy peanut butter
8 oz. cream cheese, softened
3 cups powdered sugar
1 tsp. vanilla

Mix in large bowl until creamy and smooth.  Chill.  Roll into balls and then roll in chopped/ground pecans.  (This recipe makes about 80 nut balls.)

RECIPE SOURCE: Sentiments by Sophia

Last summer our Relief Society had a summer social and all the sisters brought some of their favorite dishes.  One of those dishes went quick….however, I was lucky enough to get a sample.  This recipe belongs to Julie Henricksen and is the best bread pudding….ever!

6 large French croissants
4 egg yolks plus 3 whole eggs
2 1/2 cups heavy cream
1/2 cup milk
2 cups big white chocolate chunks (or chips)
1 cup good quality dried cherries or craisins or fresh raspberries work great too
1 Tbsp. vanilla
1 1/2 cup sugar
1/2 tsp salt
Butter or PAM to coat baking dish
Raw sugar to sprinkle on top

1 – Cut croissants on an angle (1-inch slices) and place in the bottom of a buttered baking dish.
2 – Add the chocolate pieces and cherries on top of the croissants.
3 – Mix together the yolks and whole eggs, cream, milk, vanilla, sugar, and salt.
4 – Pour mixture over the croissants, pushing them down until all the liquid is absorbed into the bread pieces. There will be lots of liquid.
5 – Sprinkle raw sugar on top.
6 – Bake at 300-350° (depending on your oven) for 30-40 minutes.

This dessert should remain very soft and moist. Start checking after 30 minutes. Filling should be soft-set, but not dry. Serve warm.

1 package brownie mix – cooked according to package directions
1 8 oz package cream cheese
1/4 cup powdered sugar
1-2 Tablespoons milk
1 cup Thawed, frozen whipped topping
Strawberries or Raspberries 

Beat cream cheese and sugar until smooth and creamy. Add milk a little at a time to make it creamy. Fold in whipped topping. Spread on brownies and decorate with fruit.

You’ll need:

-  Two  packages instant vanilla pudding mix (3.5 ounce)
- 1 container frozen whipped topping, thawed (8 oz.)
- 3 cups of milk
- 1 package of graham cracker squares (16 oz.)
- 1 container prepared chocolate frosting (16 oz.)

1. In a bowl, blend the pudding mix, whipped topping and milk.
2. Arrange a single layer of graham cracker squares in the bottom of a 13×9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
3. Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.

This is so yummy!!  This recipe is by Cathy Gordon.

MMMMMmmmm…..

BROWNIES:

8 TBSP. butter (1 stick – melted)
1/2 c. cocoa
2 TBSP. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 TBSP. baking powder
1/2 tsp. salt

Mix melted butter and cocoa.  Add remaining ingredients and mix well. Pour batter into a greased 9 x 13 baking pan. Bake at 350 degrees for 25-30 minutes (or until toothpick is clean).  Place brownies in fridge until chilled.  While brownies are cooling, make the mint layer.

MINT LAYER:

5 Tbsp. butter (melted)
dash of salt
3 TBSP. milk
1 TBSP. corn syrup
2  c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

Put all ingredients in bowl except the milk and mix well.  Then add 1 TBSP. of milk at a time and stir.  Once brownies have cooled, spread evenly across top of brownies.  Put back in fridge (or freezer) so the mint layer can harden.

CHOCOLATE FROSTING LAYER:

8 TBSP. butter (1 stick)
4 TBSP. cocoa
1/3 cup milk
4 cups powdered sugar

Melt butter in saucepan over low heat.  Stir continuously and add remaining ingredients until it comes to a boil.  Remove from heat.  Pour chocolate frosting on top of the mint layer and let cool before cutting.  EEEENNNNJJOYYY!

ADDITIONAL NOTE – I didn’t let my mint layer set up completely before putting the chocolate layer on…it looks marbled this way.  It’s a matter of personal preference.

Seriously, you will be licking your fingers on this one…sneaking another bite when no one is looking!  This is my husband’s favorite dessert and his mom will make it for him each year for his birthday!  I’m lucky if I get a piece!  Enough said….here’s the recipe:

CRUST:

 1 cup flour
 1 cup chopped nuts (I use chopped cashews or walnuts)
 1/2 cup melted butter

Mix ingredients together and press down firmly into a 9 x 13 pan.  It will be a very thin layer…just make sure it is well distributed.  Bake crust at 350 for 13 minutes.

MIDDLE LAYER:

 1 eight ounce package of softened cream cheese
 1 cup powdered sugar
 1 eight ounce tub of Cool Whip

Blend all three ingredients together well.  If it’s too thick add a little milk.  Spread over cooled bottom layer and refrigerate.

TOP LAYER (Choose one of the following):

CHOCOLATE – Mix 1 (6 oz) package of instant vanilla pudding, 1 (6 oz) instant chocolate pudding and five cups of milk.  Blend together until smooth and pour over the middle layer.  Refrigerate until set.  Serve garnished with whipped cream and chocolate shavings.

BERRIES – Substitute raspberry or strawberry Danish dessert and frozen raspberries or strawberries as the top layer.  Pour over the middle layer.  Refrigerate until set.

LEMON – 2 pkgs. (3 oz) lemon instant pudding and four cups of milk.  Mix until thick and add one can of DRAINED crushed pineapple.  Mix together well and pour over the middle layer.  Refrigerate until set.

 9 cups Chex cereal (any kind)
 ¼ cup butter or margarine
 1 pkg. (6 oz) semisweet chocolate chips
 1 tsp. vanilla
 ½ cup peanut butter                                    
 1 ½ cups powdered sugar

Measure cereal into large bowl; set aside.  Microwave chocolate chips, peanut butter and butter in 1 quart microwavable bowl uncovered on High 1 minutes; stir.  Microwave 30 seconds longer or until mixture can be stirred smooth.  Stir in vanilla.  Pour chocolate mixture over cereal in bowl, stirring until evenly coated.  Pour into 2 gallon plastic food storage bag; add powdered sugar.  Seal bag; shake until well coated.  Spread on waxed paper to cool.  Store in airtight container in refrigerator (delicious chilled!)

 1 pkg. white cake mix
 6 oz. semi-sweet chocolate chips
 1-1/3 cups orange juice

Prepare cake mix as directed. Substitute orange juice for water. Fold chocolate chips into mix. (They will settle to the bottom.) Pour mix into greased 9 x 13 pan. Bake as directed. Cool and frost with a thin layer of chocolate frosting.  In the cake pictured, I used cream cheese frosting and drizzled melted chocolate on top.  Yum!

Oh my gosh!!!  Y-U-M!

 1 white cake mix
 1-8 oz cream cheese
 3/4 cup powdered sugar
 1, 8 oz cool whip
 1 tsp. lemon juice
 1 box Danish Dessert, strawberry flavor
 4 cups sliced or chopped strawberries

Cake – Mix according to directions on the box. Pour batter into flat jellyroll pan and spread evenly. Bake at temp. indicated on box. Cake should be done after about 25 minutes. Check by inserting a toothpick in the middle. Let it cool.

White Topping – Combine cream cheese, powdered sugar, cool whip, and lemon juice with electric mixer. Beat until well mixed and fluffy.

Strawberry Topping – Cook Danish Dessert according to “pie glaze” directions on back of box.

When you are ready to eat, spread white topping on top of cake and then put Strawberry topping on top of white topping.