My friend Debbie, who's very creative, gave me this one. Always fun for a kid's party and for young at heart "grown-ups" as well.
1 Package (16 oz.) Oreo cookies
1 Package (8 oz.) Cream cheese
1/2 cup margerine
1 cup confectioner's sugar
1 tsp vanilla
2 Packages (3 1/2 oz each)
vanilla or chocolate pudding mix
3 cups whole milk
1 container whipped cream
2 New clay pots about 6" in diameter (optional)
Heavy Aluminum foil (optional)
Silk Flowers (optional)
Gummy Worms (optional)
Plastic Garden Utensils (optional)
Line flowerpots with foil; set aside.
Crush cookies until they resemble potting soil. Place 1 cup of crumbs or more in each pot; set aside. Cream the cheese, margerine, sugar and vanilla until blended; set aside.
Combine pudding mix and milk (for best results, when mixing pudding, mix in a large pyrex measuring bowl and not a wide bowl-pudding will not mix as well and you will notice small lumps which won't affect the taste). Fold in whipped topping. Gently fold cream cheese and pudding mixtures together. Pour half the mixture into each flowerpot. Top with remaining cookie crumbs.
Cover with foil and refrigerate.
When ready to serve, remove foil. Top with flowers (whose stems have been wrapped in foil), toss on the Gummy Worms and display with plastic gardening tools.
ENJOY!!
This is another Weight Watchers Recipe. I love dessert, and this is a good one for dieters and non-dieters, alike, because it doesn't taste "diet". In this recipe, cream is replaced with yogurt! It's easy to make, too. Enjoy!
Ingredients:
12 graham crackers, made into crumbs
4 teaspoons margarine
4 bananas
2 tablespoons fresh lime juice
1 envelope unflavored gelatin
1/3 cup sugar
1 1/2 cups plain nonfat yogurt
1 teaspoon vanilla extract
Grated lime zest
Directions:
-Preheat oven to 350 degrees, spray a 9" pie plate with nonstick cooking spray
-In bowl, combine graham cracker crumbs and margarine with a fork. Press into the bottom and up the sides of the pie pan. Bake until firm, about 3-5 minutes. Cool. (Or you could just buy the ready-made crust if you don't want to make it.)
-In another bowl, toss the bananas with the lime juice. Reserve one cup. Arrange remaining bananas over the crust.
-In a small saucepan, sprinkle the gelatin over 1/2 a cup cold water. Let stand two minutes. Add the sugar. Cook over medium high heat, stirring constantly until the mixture boils and the gelatin and sugar dissolve, about 2-3 minutes. Remove from heat and whisk in the yogurt and vanilla. Pour into pie plate.
-Arange the reserved bananas over the pie, sprinkle with lime zest. Refrigerate, covered with plastic wrap about 2-3 hours, until chilled.
Makes 8 servings. For anyone one WW, this is about 4 points a serving.
CHOCOLATE CREAM CHEESE COCONUT CAKE
3 oz. coconut flakes
3 oz. or 1/2 cup pecans, chopped
German chocolate cake mix
8 oz. cream cheese
1 box powdered sugar
1 stick butter, melted
Mix cream cheese, powdered sugar, and butter. Set
aside. Mix German chocolate cake mix as per box
directions; set aside. In a 9x13 pan, spread coconut
flakes, then top with pecans. Pour cake mix over
pecans. Pour cream cheese mixture over cake mix.
Bake at 350° for 40-50 minutes.
1 box devil's food cake mix
Make as per box directions in a 9x13 pan. Slice into
three equal sized layers (will be rectangular).
Filling:
1 cup sugar
1 cup milk
24 large marshmallows
1 (14 oz) pkg coconut
Melt sugar, milk, marshmallows, and coconut together
on medium heat. Mix together and spread between
cooled cake layers.
Icing:
1 stick butter
2/3 cup cocoa
1/3 cup milk
1 tsp. vanilla
1 lb. confectioners sugar
Melt butter and stir in cocoa. Add milk and sugar.
Add vanilla and stir to spreading consistency. Add
more milk if needed. Ice cooled cake.
Refrigerate.
Cake:
1/2 cup milk
1 white cake mix
1 cup vegetable oil
1 small box strawberry jello
1 cup frozen strawberries, thawed, drained, divided
4 eggs
1 cup coconut, divided
Combine cake mix, oil, strawberry jellow, 1/2 cup
frozen strawberries, eggs, milk, and 1/2 cup coconut
and blend. Spread in a 9x13 well greased pan. Bake
at 350° for 25-32 minutes.
Icing:
1/2 cup pecans, chopped
1 stick butter, melted
1 box confectioners' sugar
1 carton fresh strawberries
Mix butter, confectioners sugar, 1/2 cup frozen
strawberries, 1/2 cup coconut, and pecans. Ice cake
and then cover with fresh strawberry slices.
18 Oreo cookies
20 large marshmallows
1/2 cup milk
3 Tbsp. creme de menthe
1/2 pt whipping cream, whipped
Crush Oreo cookies between layers of waxed paper, then
press 1/2 of cookies in a pie plate. Melt
marshamllows and milk in top of double boiler. Cool.
Add creme de menth. Fold in whipping cream. Pour in
cookie crust. Top with remaining crumbs. Freeze.
Serve only slightly thawed.
1 (20 oz) can crushed pineapple in heavy syrup,
undrained
3 cups fresh blueberries
1 yellow cake mix
1 stick butter, melted
1 cup sugar
1 cup chopped pecans
Spread pineapple evenly in lightly greased 9x13 pan.
Sprinkle bluberries over pineapple. Sprinkle dry cake
mix over berries. Drizzle butter over cake mix.
Sprinkle sugar over cake mix and then add pecans.
Bake for 30 minutes at 350°, until brown.
1 1/2 cups flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/4 cup (1/2 stick) butter, softened
1/4 cup Crisco
1/2 cup peanut butter (creamy or crunchy)
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1 2/3 cups (10 oz) peanut butter chips (on the aisle
with chocolate chips)
Preheat oven to 375°. Combine flour baking soda,
baking powder, and salt. Beat butter, Crisco, peanut
butter, egg, and sugars in a large bowl on medium
speed until well blended. Gradually add flour
mixture, beating well. Stir in peanut butter chips.
Shape dough into 1-inch balls. Place 2 inches apart
on an ungreased cookie sheet. Using a fork dipped in
additional granulated sugar, flatten balls to about
1/4 inch thickness by pressing fork in a criss-cross
pattern. Bake 8-10 minutes or until set. Cool
slightly, then remove to a wire rack.
Makes about 2 dozen.
I always make this for myself for my birthday!
1/2 cup margarine
1 1/2 cups Crisco
2 cups sugar
5 egg yolks
2 cups flour
1 tsp baking soda
1 cup buttermilk
1 tsp vanilla
1 cup chopped pecans
1 3 1/2 ounce can coconut
5 egg whites, stiffly beaten
Cream margarine and Crisco. Add sugar and beat until
mixture is smooth. Add egg yolks and beat well. In a
separate bowl, combine flour and soda; add to creamed
mixture alternating with buttermilk. Stir in vanilla.
Add pecans and coconut. Fold in egg whites. Pour
battter into 3 greased and floured 8 inch pans. BAke
at 350° for 30 minutes
Cream Cheese Frosting:
1 8 ounce package cream cheese, softened
1/4 cup margarine
1 16 ounce box powdered sugar
1 tsp vanilla
1/4 cup chopped pecans
Beat cream cheese and margarine until smooth. Add
powdered sugar and mix well. Add vanilla and mix
well. Frost cake. Sprinkle pecans on cake.
1 teaspoon ground cinnamon
1 1/2 cups white sugar
1 cup margarine, softened
2 (8 ounce) packages cream cheese, softened
2 egg yolks
48 slices white bread, crusts trimmed
1/2 cup margarine, melted
In a bowl, combine the cinnamon with 1 cup of the
sugar and set aside.
In a large bowl, cream together the softened butter or
margarine, cream cheese, egg yolks and the remaining
1/2 cup sugar.
Spread this mixture on the pieces of bread and roll
them up. Brush each roll with the melted butter or
margarine and roll in the cinnamon sugar mixture.
Place rollups seam side down on a lightly greased
cookie sheet, cover tightly with plastic wrap or
aluminum foil and freeze.
30 minutes before baking, preheat oven to 400 degrees
F (200 degrees C). Do not thaw the rolls before
baking. Remove rolls from the freezer, uncover and
bake for 15 minutes at 400°. Serve hot.
2 cups sugar
1 1/2 cup flour
4 eggs
2 sticks margarine
1/3 cup cocoa
1 cup chopped nuts
2 tsp vanilla
1 7 ounce jar marshmallow cream
Melt margarine in sauce pan, add cocoa. Stir in
flour, sugar, and eggs. Add nuts and vanilla. Pour
into a 9 x 13 inch pan. Bake at 350° about 30
minutes. Do not overbake. While hot, pour
marshmallow cream on top.
Icing
1 box confectioner's sugar
1 stick margarine
1/3 cup cocoa
1 tsp vanilla
1 cup chopped pecans
1/4 cup milk (or enough to make it spread)
Melt margarine, add all ingredients. Ice cake.
2 cups sugar
1/2 cup margarine
2 eggs
1 cup pure molasses
1 tsp ginger
1 tsp baking soda
1 cup buttermilk
3 cups plain flour
Cream sugar and margarine. Add beaten eggs, molasses,
and milk. Stir dry ingredients together and add
alternately with buttermilk to creamed mixture. Bake
in greased and floured pan in a 350° oven for 30
minutes or until tests done.
Best served with fresh whipped cream.
Ingredients:
1 lb. white chocolate
3 cup corn chex
3 cup rice chex
3 cups cheerios
2 cup stick pretzels
2 cups peanuts
12-16 oz M&M's
Directions:
Melt white chocolate in double boiler.
Mix the remaining ingredients together
Pour the melted chocolate over the dry mixture.
Pour the mixture out onto wax paper to dry. Store in refrigerator.
Ingredients:
1/2 cup flour
pinch baking soda
1 tsp cinnamon
1/3 cup packed brown sugar
1/4 cup sugar
1/2 cup (1 stick) margarine
1/2 cup rolled oats (oatmeal)
4 cup sliced, peeled apples
3 Tbsp bourbon (optional)
Instructions:
In a food processor, combine the first five ingredients in work bowl. Add margarine and pulse. Remove blade and mix in rolled oats by hand (mixing in by hand helps retain the texture or oatmeal). Place apples in a greased 8 or 9 inch square pan. Drizzle bourbon over apples, if desired. Spoon flour mixture evenly over the apples. Bake in a preheated 375 degree oven 40-45 minutes until browned. Serve warm with ice cream or whipped cream.
1 box yellow cake mix or devil's food cake mix
1 stick butter or margarine
3 eggs
1 ( 8 oz) pkg cream cheese
1 box confectioner's sugar
Preheat oven to 350 degrees. Mix yellow cake mix, melted margarine and 1 egg. Press into greased 13 x 9 inch pan. Beat 2 eggs, cream cheese and sugar until smooth. Spread over cake mix layer. Bake for about 35 minutes or until it starts to turn golden brown. Sprinkle top with powdered sugar if desired. Cut into bars to serve.
1 ( 6 oz) can cherry pie filling
1 box yellow cake mix
2 sticks melted margarine
1 can flaked coconut ( 3 1/2 oz)
1 ( 8 1/4 oz)can crushed pineapple, undrained
1 cup chopped nuts
Preheat oven to 350 degrees. Spoon cherry pie filling evening in bottom of 9 x13 pan. Spread pineapple over pie filling. Sprinkle dry cake mix over pineapple. Pour melted butter evenly over cake mix. Sprinkle nuts and coconut over mixture. Bake approximately 1 hour.
1 cup chopped nuts, such as pecans
1 cup coconut
1 german chocolate cake mix
1/2 cup margarine
1 ( 8 oz) pkg cream cheese, softened
1 box ( 1 lb) powdered sugar
Preheat oven to 350 degrees. Grease 9 x 13 pan. Cover bottom of pan with nuts and coconut. Mix cake as directed on package. Pour cake batter over the nuts and coconut. Mix margarine and cream cheese until smooth. Add powdered sugar and mix well. Spoon over cake batter. Bake 40 minutes or until cake has set and cream cheese has started turning golden brown. Cool completely. Turn upside down on plates if desired.
1 box white cake mix
1 small can cream of coconut
1 small can eagle brand milk
1 small container cool whip
coconut
Bake cake according to directions on the box of the cake mix (make sure you have other ingredients needed to bake it)in a 9 x 13 pan. After it cools, make holes in the cake with a fork. Pour cream of coconut and eagle brand milk over the cake. Let it soak into the cake. When cooled, spread cool whip over the cake. Cover with shredded coconut. Keep refrigerated.
1 yellow cake mix
3/4 cup vegetable oil
4 eggs
1 cup brown sugar
1 ( 8 oz) container sour cream
1 tbsp cinnamon
2 cups confectioner's sugar
4 tbsp milk
1 tsp vanilla extract
Preheat oven to 325 degrees. In a large mixing bowl, combine cake mix, oil, eggs and sour cream. Stir by hand approximately 50 strokes or until most large lumps are gone. Pour half of the batter into an ungreased 9 x 13 inch glass baking dish. Combine the brown sugar and the cinnamon. Sprinkle over the batter in the cake pan. Spoon the other half of the batter into the cake pan. Twirl the cake batter with a butter knife or icing knife until it looks like a honey bun ( or shape of choice). Bake for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost cake while it is still hot. Serve warm.
To make frosting:
In a small bowl, whisk together the confectioner's sugar, milk and vanilla until smooth. Pour over cake.
I first tasted this cake at a college graduation party for my sister. My sister's mother in law made it and said it was a state fair recipe that she clipped out of the newspaper.
Peanut Butter Cake
1 yellow cake mix
4 eggs
1 cup water
1/3 plus 2 tbsp vegetable oil
1.7 oz pkg vanilla pudding
1/2 cup peanut butter chips
1/2 cup peanut butter
10 miniature Reese peanut butter cups, chopped
Peanut butter Frosting
1/4 cup softened margarine
1/4 cup peanut butter
1 tsp vanilla
2 1/2 cups confectioner's sugar
3 tbsp milk
Heat oven to 325 degrees. Lightly grease and dust with flour 2 (8 inch) springform pans.
Mix together cake mix, eggs, water, 1/3 cup oil and pudding.
Melt peanut butter chips with remaining 2 tbsp vegetable oil. Stir into batter. Mix in peanut butter and half of the chopped peanut butter cups. Pour into prepared pans. Bake 25-30 minutes or until done (cake will puff up very high in the oven and settle down flat after being removed).
Frost cake top and between layers. If you wish to frost the entire cake, you will need to double the frosting recipe.
Top with remaining peanut butter cups. If desired, melt an ounce or two of chocolate chips and drizzle around the outside edge of the cake, before sprinkling with peanut butter cups.
To make frosting:
Beat together margarine, peanut butter and vanilla. Add sugar alternately with milk, beating until light and fluffy. Mixtuer will seem very thick at first, but milk makes it creamy.
Serves 12.
This is a recipe I got several years ago from a church cookbook. I make it every year for my mom's birthday.
Banana Pudding
3 cups milk
1 cup sugar
1/2 cup flour
3 egg yolks
1 tsp vanilla
5 or 6 bananas, sliced
vanilla wafers
Cook milk, sugar, flour and eggs over medium heat, stirring constantly until it thickens to consistency of pudding. Remove from heat. Stir in Vanilla.Layer vanilla wafers and bananas in dish. Pour in half of pudding, then repeat layers of wafers, bananas and pudding. Can top with meringue if desired.
Meringue:
3 egg whites
6 tbsp sugar
1/4 tsp cream of tartar
In a small bowl, beat egg whites and cream of tartar to soft peaks before adding sugar. Gradually add sugar, beating until stiff but not dry. Mixture should look glossy. Spread meringue, sealing carefully to edge of pastry shell or container. Bake at 250 degrees until Meringue starts to turn golden brown.
*note: when topping a pie, be sure meringue touches the inner edges of the crust to keep from shrinking
20 vanilla sandwich cookies
1/4 cup margarine, melted
24 ounces cream cheese, softened
2/3 cup granulated sugar
2 tablespoons cornstarch
3 eggs
3/4 cup mashed bananas (about 2)
1/2 cup whipping cream
2 teaspoons vanilla extract
Preheat oven to 350 degrees F.
Place cookies in a blender; process with on/off pulse until finely crushed. Add margarine; process with pulses until blended. Press crumb mixture onto bottom of 10-inch springform pan; refrigerate.
Beat cream cheese in large bowl with electric mixer at medium speed until creamy. Add sugar and cornstarch; beat until blended. Add eggs, one at a time, beating well after each addition. Beat in bananas, whipping cream, and vanilla. Pour cream cheese mixture into prepared crust. Place pan on cookie sheet and bake 15 minutes.
Reduce oven temperature to 200 degrees F (DO NOT forget to reduce temperature - very important) and continue baking 75 minutes or until center is almost set. Loosen edge of cheesecake; cool completely on wire rack before removing rim of pan. Refrigerate cheesecake, uncovered, 6 hours or overnight.
I made these for Christmas last year and gave them out to my neighboors. They loved them
2 cups butter (at room temperature - NOT melted))
2 cups granulated sugar
2 cups brown sugar
4 eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
5 cups quick-cooking oatmeal (measured first
and blended to a powder in food processor
or blender)
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 (12 ounce) bag chocolate chips
1 (8 ounce Hershey bar, grated
3 cups chopped nuts (optional)
1 cup raisins, soaked in water, then drained (optional)
Preheat oven to 375 degrees F.
Mix together butter and both sugars, then mix in eggs and vanilla extract. Add flour, powdered oatmeal, salt, baking powder and baking soda. Mix well.
Add remaining ingredients and mix well.
Place 2 inches apart on ungreased cookie sheet, making golf ball-size cookies. Bake for 10 to 12 minutes.
Makes about 112 cookies.
1 stick (1/2 cup) butter or margarine
3/4 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup grated carrots
1/2 cup raisins
Icing
3 tablespoons softened cream cheese
1/4 cup confectioners' sugar
In a mixing bowl, cream butter and sugar. Add egg and vanilla extract; mix well.
Combine the flour, baking powder, baking soda, salt and cinnamon. Gradually add to creamed mixture until well blended. Stir in carrots and raisins. Drop by rounded tablespoonsful 2 inches apart on ungreased baking sheets. Bake in preheated 325 degree F oven for 10-12 minutes. Cool for 5 minutes before icing.
This my friend's Grandmother's Recipe
Ingredients:
50 light candy caramels
1/2 c. evaporated milk or light cream
2 c. All-purpose flour
2 c. oatmeal
1 1/2 c. brown sugar (firmly packed)
1 tsp. soda
1/2 tsp. salt
1 c. butter, melted
16-oz. pkg. semisweet chocolate chips
1 c. chopped pecans
Directions:
Melt caramels in milk in heavy saucepan; cool slightly . Combine next 6 ingredients; mix until crumbly. Press half the crumbs in greased 13x9-inch pan. Bake at 350 degrees for 10 minutes. Sprinkle with chocolate pieces and pecans; spread carefully with caramel mixture. Press remaining crumbs on top. Bake for 15 to 20 minutes longer or until golden brown. Chill for 1 to 2 hours; cut in 48 bars.
Notes:
To double the recipe, use a 9×13 pan. You’ll need to bake about 30 minutes for a double recipe.
3 sm apples, cored and cut into wedges
1/2 cp unsweetened apple sauce
splash orange juice (I used blood orange juice)
3 TB lemon juice
1/2 tsp cinnamon
1/2 tsp nutmeg
Toss apple wedges in lemon juice and place in an ovensafe pan.
Mix together apple sauce, cinnamon, nutmeg, and orange juice. Saute in medium sauce pan until warmed throughout.
Pour over apples and bake at 350 for 30 minute. Test one. If not done broil for 5 minutes.
Serve with yogurt, ice cream, or over pancakes or waffles. I love these over my whole wheat pancakes.
1 1/2 cup sugar
4 eggs
2 1/2 tsp vanilla
1/4 tsp salt
1/4 tsp cinnamon
1 cup oil
3 tbsp orange juice
3 1/2 cup all-purpose flour
2 1/2 tsp baking powder
1 1/2 cup chocolate chips (I prefer chunks)
1 cup chopped walnuts (optional)
Preheat oven to 350. line baking sheet with parchment paper. Whisk sugar and oil, stir in eggs and then orange juice and vanilla. Stir in flour, salt, baking powder and cinnamon. Fold in chocolate chips. Create one large or 2 small logs with batter. Bake 20-25 minutes until top seems dry. Remove and cool for 10 minutes, meanwhile reducing oven temp to 325. Slice log(s) into 3/4 inch-thick slices with serrated knife. place the slices back on a bakng sheet in the over for about 10 minutes on each side. akes 24-36 slices.
Mandel bread is a something I grew up eating, and the consistency vaires from cakelike to biscotti-esque. I like this recipe and make it wthout nuts (allergy!) because I like it sweet and chocolatey...
I've been making this cake ever since I was in high school and it's always a big hit.
Ingredients:
2 sticks butter, soft
3 c. sugar
6 eggs
1 c. sour cream (or 1 8 oz. carton)
1/4 t. baking soda
3 c. sifted flour
1 t. vanilla
Instructions:
1. Sift flour and measure. Resift twice with soda. Set aside.
2. Cream butter and add sugar slowly, beating constantly to cream well.
3. Add eggs one at a time, beating well after each addition.
4. Stir in dairy sour cream. Add flour mixture 1/2 c. at a time beating well and constantly.
5. Stir in vanilla and turn batter into well greased and floured 10" tube pan.
6. Bake in oven at 325 degrees for about 1 1/4 hours or until cake is done.
7. Loosen cake around edge of pan and edge of tube. With one side of knife press toward pan rather than toward cake. Turn cake onto rack. Cool completely. Serve plain.
1 3/4 cup all purpose flour
2 cups sugar
3/4 cup cocoa
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 teaspoons vanilla
1 cup boiling water
Combine dry ingredients in large mixer bowl. Add eggs, milk, oil and vanilla. Beat 2 minutes at medium speed. Stir in boiling water (batter will be thin). Pour into greased and floured 9x13 pan. Bake at 350º for 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool and frost with chocolate buttercream.
This recipe seems strange, especially when you add the hot water on top. But believe me, it is AMAZING when its warm from the oven!
1 ¼ cups sugar, divided
1 cup all purpose flour
7 tablespoons Hershey’s Cocoa, divided
2 teaspoons baking powder
¼ teaspoon salt
½ cup milk
⅓ cup butter, melted
1 ½ teaspoons vanilla
½ cup light brown sugar, packed
1 ¼ cups hot water
Preheat oven to 350°. In medium mixing bowl, combine ¾ cup sugar, flour, 3 tablespoons cocoa, baking powder, and salt. Blend in milk, melted butter, and vanilla; beat until smooth. Pour into square pan. In small bowl combine remaining sugar, brown sugar, and remaining cocoa; sprinkle mixture evenly over batter. Pour hot water over top. Do not stir! Bake 40 minutes or until center is almost set. Let stand 15 minutes, then spoon into dessert dishes, spooning sauce from bottom of pan over top. 8 to 10 servings.