Whatchya got cookin? Recipes of the real SLC: Dessert

Showing posts with label Dessert. Show all posts

Tuesday, October 25, 2011

Caramel Apple Spice Cake

This cake is so yummy and oh so easy! All you need is:
1 spice cake mix
1 carton of Haagen Dazs apple pie ice cream, melted
Egg
Oil
Caramel ice cream topping

Directions:
Mix the cake according to the package directions, EXCEPT substitute the ice cream for the water.
Pour the mix into a greased bunt pan and bake according to the cake mix package.
Once the cake has cooled, remove it from the pan and drizzle the caramel topping over the top. This would also be great with a vanilla glaze, or maybe both the glaze and the topping.

Monday, May 9, 2011

Tres Leches Cake

Ingredients:
Betty Crocker French Vanilla Cake Mix
3 Cups Heavy Whipping Cream
1 Cup Evaporated Milk
1 Can Sweetened Condensed Milk
Various Fresh Fruits: blackberries, strawberries, mangoes, kiwis, pineapple, etc.

Directions:
Bake cake according to box directions. Cool completely. Poke holes in the top of the cake.

Mix the evaporated milk, sweetened condensed milk, and 1 cup of the whipping cream. Slowly pour over the cake, cover and refrigerate overnight.

Prepare whipping cream by beating until stiff peaks form. Add sugar and vanilla to taste.

Frost cake with whipped cream and top with fruit.

Serve immediately.

Submitted by Kristi Jones

Tuesday, December 28, 2010

"The Cheesecake Factory" Pumpkin Cheesecake

Crust:
1 1/2 cup graham cracker crumbs
5 TB butter
1 TB sugar

Filling:
24 ounces cream cheese
1 cup sugar
1 tsp vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice

Directions:
Combine the crust ingredients and press into the bottom of a springform pan. Bake at 350* for 5 minutes.

Meanwhile, combine the cream cheese, sugar, and vanilla and mix until smooth. Add the pumpkin, eggs, cinnamon, nutmeg, and spices.

Pour the batter over the crust. Bake at 350* for 60-70 minutes. Cool and refrigerate. Serve with whipped cream.

Holiday Popcorn

This is a festive, easy, and tasty popcorn treat that is great to make around Christmas time!

Ingredients:
1/2 cup unpopped popcorn kernels
6 ounces white chocolate chips
Crushed candy canes, to taste - I used about 5 or so

Directions:
Pop the popcorn and set aside. Melt the white chocolate chips. Once the chips are melted, stir in the crushed candy canes. Pour the chocolate/candy cane mixture into the popcorn and mix thoroughly; you will need to use your hands. Mold into popcorn balls OR break apart into pieces and let harden on wax paper.

Thursday, March 18, 2010

Oreo Chocolate Cheesecake

Ingredients:

32 Oreo cookies, divided
32 ounces cream cheese, softened
1 cup sugar
1 tsp vanilla
8 ounces semi-sweet baking chocolate, melted and slightly cooled
4 eggs

Directions:

Preheat oven to 325 degrees ifusing a silver 9" springform pan (or 300 degrees if using a dark nonstick 9" springform pan).
Quarter 20 of the cookies and set aside. Finely crush the remaining 12 cookies; press firmly onto the bottom of the greased springform pan. Bake for 10 minutes.
Beat the cream cheese, sugar, and vanilla with electric mixer on medium spped until well blended. Add chocolate, mix well. Add eggs, one at a time, mixing on low speed after each addition until just blended. Gently stir in 1 1/2 cups of the quartered cookies. Pour over the crust. Sprinkle with the remaining quartered cookies.
Bake 50 - 60 minutes or until the center is almost set. Run a knife around the rim of the pan to loosen the cake. Cool before removing the rim of pan.
Refrigerate at least four hours.

Taken from BAKER'S chocolate at www.allrecipes.com.

Wednesday, July 1, 2009

Oreo Ice Cream Pie

Ingredients:
1 jar (about 12 ounces) caramel ice cream topping
2 Hershey chocolate candy bars broken into small pieces
1 package Oreo cookies
3 tablespoons butter, melted
2 half gallon containers of ice cream - I used chocolate and cookies and cream

Directions:

Combine the caramel ice cream topping and the candy bar pieces in a microwave safe dish and microwave for about 1 minute, or until the chocolate is melted.
Lightly spray the inside of a 9" pan with cooking spray.
Place 24 cookies in a Ziploc bag and crush them into small pieces. Mix the cookie crumbs with the melted butter, then press the cookie crumb mixture into the bottom of your pan, forming a crust.
Chop up 12 cookies, set aside.
Scoop half of one flavor of ice cream into the crust, pressing into an even layer. Drizzle with 1/3 of the caramel-chocolate sauce and 1/3 of the chopped Oreos. Then, scoop half of the second flavor of ice cream over the first layer, pressing it into an even layer. Cover it with 1/3 of the caramel-chocolate sauce and 1/3 of the Oreos. Scoop the remaining flavor of the first ice cream around the edges of the pan and the remaining second flavor into the middle. Drizzle with the remaining sauce and Oreos.
Wrap loosely in foil and freeze until firm (at least 4 hours, overnight is best).

*Adapted from a Pampered Chef Recipe

Monday, June 8, 2009

Ashley's Bountiful Brownies

Ingredients:
1 box of Brownie mix
Rice Crispies
1 bag of Chocolate Chips. ( I like milk chocolate chips)
Peanut Butter
1 Large jar of Marshmellow Cream

Step 1:
Make brownies according to packaging. I usually get the 9x13 pan size box. Any brownie mix will do. After the brownies bake let them cool.

Step 2:
Smear marshmellow cream all over the brownies. I find that if you heat the marshmellow cream up a little it makes smoothing it all over easier.

Step 3:
Melt 1 bag of chocolate chips. After the chips are melted, add enough rice crispies so that they are well coated, and there isn't excess chocolate. Or add enough rice crispies to cover the pan size you are using. At this point you can leave as is, or you can add a scoop of peanut butter to taste.

Step 4:
Put in fridge at least 1 hour before serving. You don't want to serve these babies warm.

Some drizzle caramel over the top before serving. You can add hot fudge, or any other toppings you would like.

Just make sure you put them in the fridge before you serve them. The marshmellow creme will melt and cause your topping to run off the brownie. That makes them not so bountiful!

Monday, January 5, 2009

Homemade Oreo's

1 devil's food cake mix
1/2 cup shortening
2 eggs

Mix the above ingredients together. Roll the dough into dime-sized balls and place on a cookie sheet. Don't make the cake as you normally would just put it in the mixer. Once mixed it will give you a "crummy" batter but when you roll the batter everything sticks together.

Bake at 350 degrees for 8 minutes. Cool cookies.

FROSTING:
8 oz. cream cheese
1/2 cube of butter
2 tsp. vanilla
2 to 4 cups powdered sugar

Mix all of frosting ingredients until smooth. Frost BACKS of cookies and place together to make sandwich cookie.

I found that I had too much frosting left over so you might want to half this recipe to start out with.

Thursday, December 18, 2008

Buckeye Bars

I got this recipe from Mallory and they are delicious!

1/2 cup (1 stick) butter, softened
3/4 cup crunchy peanut butter
22 NILLA Wafers, crushed
2 cups powdered sugar
1/2 of 8-oz. tub COOL WHIP Whipped Topping (Do not thaw.)
3 squares BAKER'S Semi-Sweet Chocolate

LINE 8-inch square pan with foil, with ends of foil extending over sides. Beat butter and peanut butter with mixer until blended. Mix in wafer crumbs. Gradually add powdered sugar, mixing well after each addition. Press onto bottom of pan.

MICROWAVE Cool Whip and chocolate in microwaveable bowl on HIGH 1 min.; stir. Microwave 15 to 30 sec. or until chocolate is melted; stir until blended. Spread over peanut butter layer.

REFRIGERATE 2 hours. Use foil handles to lift dessert from pan before cutting to serve.

Monday, September 29, 2008

Cookies!

Sunday, September 28, 2008

Chocolate Chip Pumpkin Bread

Mix well:
3 cups sugar
4 eggs
1 cup oil
16 ounces canned pumpkin

Add:
3 cups flour
2 1/2 teaspoons cinnamon
1 teaspoon ground cloves
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup chocolate chips

Bake in two greased and floured loaf pans at 350 degrees for 70 minutes.

Note: you can also use mini loaf bread pans - just decrease the baking time to about 45 minutes at 350 degrees.

Thursday, August 7, 2008

Lemonade Ice Cream Cake

Crust:
Crush enough pecan sandies cookies to cover a 9x13 inch pan and place crumbs in pan. (no need to butter or bake, just line the bottom of the pan)

Take 1 carton of vanilla ice cream (½ gallon) and ½ can of pink lemonade concentrate add mix together.

Pour over ice cream/lemonade mix over crust and freeze.
It works best if you make it the night before you need it, so it has time to freeze.

Peanut Butter Krispies

¾ c of karo syrup
¾ c of sugar
¾ c peanut butter
4 ½ c rice krispies
1 bag of choc. Chips

Place the karo syrup and sugar in a pan. Heat until mixture boils, stirring constantly. Remove from heat and add peanut butter. Stir. Add rice krispies. Put on greased small cookie sheet. Flatten the mixture until it covers the cookie sheet. Melt the bag of choc ships in microwave. Pour over krispies. Cut into 4 sections and roll like a jelly roll. Put roll on waxed paper and roll paper over krispies. Refrigerate at least 2 hours.

Poppy Seed Cake

1 Package (18 oz)yellow cake mix
1 Package (3 1/4 ounces instant French vanilla pudding (use lemon pudding if you want lemon poppy seed cake)
4 eggs
1 cup thick sour cream
1/2 cup water
1 teaspoon rum flavoring
1/2 cup butter or margarine, melted
1/4 cup poppy seeds

Combine cake and pudding mixes, eggs, sour cream, water, rum flavoring, butter and poppy seeds in large bowl of electric mixer. Blend well on low speed, then beat at medium sped for 5 minutes

Pour batter into greased bundt cake pan. Bake at 350 for 45 minutes.

Remove from oven and cool in pan for 15 minutes. Turn out onto cake rack and cool completely. Sift powdered sugar over cake.

Reindeer Chow

5 cups Crispix Cereal
1 cup peanut butter
12 oz. package of semi-sweet chocolate morsels
1 box confectioner's sugar

1. Melt chocolate in microwave 1 minute at a time until melted.
2. Add peanut butter to melted chocolate and mix well.
3. In a large bowl (with a snap on lid), add melted chocolate and peanut butter to top of cereal and mix well.
4. Add confectioner's sugar and cover bowl with lid. Shake well to coat thoroughly. If you don't have a bowl with a lid, you can place the coated cereal and confectioner's sugar in a large ziploc bag and shake well.

Note: This recipe is also called Puppy Chow when not served during the holidays. It was originally given to me by a co-worker and now it's a must have every Christmas.

German Chocolate Cake

1 (18.25 ounce) package butter cake mix
1 (3.5 ounce) package instant vanilla pudding mix
1/3 cup unsweetened cocoa powder
1 cup buttermilk
1/3 cup vegetable oil
3 eggs
1 can (12 fluid ounces) evaporated milk
1 cup white sugar
1 cup chopped pecans
1 teaspoon vanilla extract
3 egg yolks
½ cup butter
1 cup flaked coconut
Directions:
Preheat oven to 350 degrees Fahrenheit. Grease and flour three eight inch round cake pans.
Combine the cake mix, instant vanilla pudding, coca, buttermilk, vegetable oil, and the three whole eggs. Mix until blended and pour the batter into the prepared pans.
Bake for 20 – 25 minutes or until the cakes test done. Set cakes aside to cool. In a medium sized sauce pan, mix the evaporated milk, white sugar, 3 egg yolks, and the butter. Cook over medium heat until the mixture is thick. Remove from heat and beat until partially cooled. Beat in the vanilla. Stir in the flaked coconut and the chopped pecans. Use to fill and frost cake.

Carmel Brownies

1 German Chocolate Cake Mix
3/4 cup melted Margarine
1/3 cup Canned Milk
1 Pkg. 12-14 oz. Carmels
1/2 cup Canned Milk
1 pkg. Milk Chocolate Chips
Mix dry cake mix, melted margarine, 1/3 cup canned milk with fork.
Put half of mixture in a greased 9X13 pan. Cook for 9 minutes in a 350 oven.

While cake is cooking remove plastic from carmels and put carmels in 1/2 cup canned milk and put in microwave for 2-3 minutes until carmels are melted stirring often.

After cake is done sprinkle 1/2 pkg. of Chocolate chips on cake while still hot. Put melted carmels evenly on top of chocolate chips. Then dab rest of cake mix on top.
Sprinkle remainder of chocolate chips on top. Bake again for 20 minutes.

Ooey Gooey Scotcheroo's

1 c.light corn syrup
1 c peanut butter
6 c Rice Kripies
8 oc chocolate chips

In large saucepan ,cook corn syrup and sugar at medium heat. Stirring frequently until it begins to boil .Reduce heat and add peanut butter.Mix in cereal and spread into buttered 9x13 pan. Melt over warm heat the chocolate chips,stir until smooth.Spread over cereal bars chill until firm-about 15 mins

Mint Brownies

2 c. butter - melted
3/4 c. cocoa
2 1/4 c. sugar
6 eggs - beaten
Combine above ingredients and mix well. Add the following to the mixture:
2 c. flour
1/8 tsp. salt
2 tsp. vanilla

Bake this brownie layer in a Texas sheet cake pan or two 9" x 13" pans for this amount. Bake at 350 for 15 minutes (add 8-10 minutes if you use two 9" x 13" pans. Cool completely.

Mint frosting
4 c. powdered sugar
1/2 c. butter - melted
5 Tbsp. milk
6 drops food coloring
2 tsp. mint or peppermint extract

Spread frosting on chilled cake and then chill again. Melt a bag of semi-sweet chocolate chips and spread for top layer. Chill.

Melt Away Cookies

1 cup flour
1/2 lb. butter (no margarine)
3/4 cup cornstarch
1/3 cup powdered sugar
Beat softened butter. Add other 3 ingredients. The recipe doesn't call for it but I chill the dough for a little while. It is a sticky, not firm dough. Mound a tsp. full of dough on an un-greased cookie sheet parchment paper works well. Bake at 350 degrees for 8-10 minutes. Best to let these cookies set for a few minutes before moving to a rack. Frost when cool. They will be white but slightly browned on the bottom corners.)

Frosting:
3 oz. cream cheese
1 tsp. vanilla
1 1/2 cup powdered sugar food coloring
Mix together and frost cookies.

Whatchya got cookin? Recipes of the real SLC

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