Fruit Dip

This is an amazing fruit dip and can be used with a variety of things, but my family loves to drown strawberries in it the most. The best part: it's super easy and it puts a smile on the family's face!

1 small tub of cool whip
1 small instant vanilla pudding package
1 can of cream of coconut (found in the liquor section)

Mix together. That's it!!! It can be served right away for a creamy concoction or refrigerated to form a more stiffened dip. Both are AMAZING!!!

Oreo Peanut Butter Dip

I can't remember where I found this recipe from, but I just made it last night and it is so freaking good. Another good thing about this recipe is it stores really well. So go ahead. Make a big batch. Put it in your canning jars. And save for those later day uses.

1 1/2c (16oz jar) creamy peanut butter
1c white chocolate morsels
1/2c nutella
12 oreos, crushed

Mix P.B., morsels and nutella. Microwave for 1 minute. Stir, and keep microwaving in 30 sec intervals until all creamy. Fold in crushed oreos. Serve with fruit, pretzels, graham cracker, animal crackers...etc...

Mint Chocolate Chip Icecream

Ahhhhhh!!!! My favorite store bought icecream is Bryers Mint Chocolate Chip. I wanted to see if I could get something close to it. I used 17 oz. total of crushed Andes mints (2 bags) with my base recipe. (Crush the mints and let it kind of dissolve into the milk mixture so that the icecream absorbs the mint flavor and you're only left with slivers of chocolate.) It turned out WONDERFULLY! My husband actually likes it better than Bryers. It's so creamy, and has just the right touch of mint chocolate. Yummmmmm!!!! It's sure to be a hit for those who love this type flavor!

Cookies-n-Cream Icecream

I tried to do a cookies-n-cream with crushed oreos. The taste was fine, but the look of it was a little disturbing. Hahaha! Apparently, the oreos just kind of dissolved into the milk and turned the color brownish-black. Next time I make this, I will NOT put the oreos in until the icecream has firmed a bit during the churning process. That way it will not only taste good, but look good too!

Use the base recipe with a pack of double stuff crushed oreos.

Reese's Cup Blizzard Icecream

This experiment turned out AMAZING! It tastes JUST like a Blizzard! OMG!

Noah devoured the churn paddle, and when my hubby got home, my hubby was in Blizzard heaven. His favorite candy is Reese's Peanut Butter Cups, so I knew he would love this concoction...SCORE! Mary has now suggested that I do Butterfinger. ;)

Use the same 6 qt. base recipe with 4 pkgs of Reese's cup (8 pack) smooshed up, and 1/4 cup of smooth honey peanut butter. Stir it well so all of the peanut butter dissolves.

It is YUM-YUM!!!!

Banana Icecream

Okay, here's the recipe for everyone's favorite: 6-8 large bananas (or more), smooshed
2 (12 oz) cans of evaporated milk
1 (14 oz) can of condensed milk
1/4 cup sugar
1 (8 oz) packet of vanilla icecream mix (Junket or Rival--I use Rival creamy vanilla)
(Mix all of these together; then pour into the canister.)
1 quart carton of heavy cream
(Add cream and use the churn's badder blade and just kind of slush it around to mix)
whole milk
(Pour milk in until it reaches the "fill" line; slush around as well for several seconds)

*Basically, this recipe is used when making pretty much any flavor of icecream--use all of the same ingredients, just substitute an equal amount of fruit (or candy) each time. Plus, when adding milk at the end, you can half and half some sort of juice with it to give it some extra flavor (like the blueberry recipe posted). So if you're making pineapple or something, just use half juice with the milk. Got it? Be creative! Come up with a cool concoction and let us know what you did. My mom likes doing Tuti Fruity and mixing an assortment of fruits too.

Churn away!

Oh, when you are done making your icecream, pour them into one quart tupperware containers to freeze (this is a good size when storing so you can easily soften later). They will harden pretty well in the freezer, so when taking them out, put in the microwave for about 30 seconds (all microwaves are different so adjust as needed) and it will soften it to the perfect consistency! Yummmm! All your friends coming over will LOVE you! ;)

I also calculated pricing. It comes out to be about the same as what stores charge, maybe just a little bit more. For the 6 quarts that I make, it costs me about $15. Most icecream in the store is sold in 1.5 quart containers. That makes my homemade icream at a cost of $3.75 for the same size purchased in stores. Let me tell you, though....it tastes sooooo much better!!! ;)

Homemade Icecream

I haven't had a REAL icecream churn in like four years! The only one that I've ever seen here in Vegas was the one that you freeze the canister, put the ingredients in, and then refreeze. Uhhh....yeah! That does not work very well. Not to mention, it doesn't make much. Wellllll....I was strolling through Wal-Mart, and what'ya know...there was a HUGE icecream churn for sale...6 quarts...YES...and only $27!!!! You better believe that thing landed in my cart quicker than an Ethiopian running for a chicken leg. ;) Hahaha! I rushed to get me some ingredients to start my fun.... I made Black Cherry, Strawberry, Banana, Grape, and Blueberry. I plan to make Pineapple, Peach, Mint Chocolate Chip, and Cookies-n-Cream.

This used to be my favorite: Heavenly Banana...

(It's also the favorite of most people who taste it...It's awesome!)

But now I have a new love: Entrancing Blueberry (I know. I know. Hard to believe, but true)...
AHHHHH....Yummy!

Okay. Here's my recipe for this wonderful new concoction. Remember it yields 6 quarts:

1 12oz pkg of frozen blueberries
1/4 cup sugar
(simmer on stovetop until sugar melts and a tiny juice forms...NOT until it's warm)
1/2 can of blueberry pie filling
2 cans of evaporated milk
1 can of condensed milk
1 carton of heavy cream
1 pkg of vanilla icecream mix (Junket or Rival)
(Mix all of these ingredients together. Put into the icecream churn canister. There will be space to add more ingredients before it reaches the "fill" line.)
Ocean Spray Blueberry Juice
Milk
(The space that is left in the canister needs to be filled with half juice and half milk.)

Churn away, Peeps. It's amazing!

Creamy Chocolate Frosting

I found this recipe on allrecipes.com, it was super quick to make and really light tasting. You will need:
2 3/4 cups confectioners' sugar
6 tablespoons unsweetened cocoa powder
6 tablespoons butter
5 tablespoons evaporated milk
1 teaspoon vanilla extract


1.Sift sugar and cocoa together in a bowl.
2.In a separate bowl, cream butter, then beat in sugar mixture alternately with milk.
3.Add in vanilla. Beat until light and fluffy.
**I didn't have evaporated milk so I used regular 2% and it turned out fine.

Tie Dyed Cookies

I heard about tie dyed cookies years ago but never tried to make them until this morning.  It was very simple and would be a great way to get the kids in the kitchen...says the lady with no children! 

Here's what you'll need:

 Sugar cookie mix or your own favorite recipe.  I used the Krusteaz brand sugar cookie mix because I knew that it was a pretty white batter.  Prepare as directed (one egg, one stick of butter).  I always add some vanilla extract to boxed/bagged mix to make it taste more homemade.  You'll also need food coloring  and some parchment paper (or saran wrap or foil).

 Once you have prepared the dough split up the dough into different small bowls (however many different colors you will want) and mix food coloring into each ball of dough.

 On your parchment paper (or wrap or foil) begin putting dollops of dough down the sheet.  I alternated large and small dollops.  There doesn't appear to be any science to it!

 This is what you should end up with.  I started with the scoop but found it easier to use my hands.

 Next, roll the dough into a log and tighten your paper/foil down.  Chill in the fridge for at least one hour.

 Take dough out and cut into 1/4 inch slices.  Bake for 10 minutes at 350 degrees.

 And TADA!  You have some really cool cookies.

One box of cookie mix will yield 24 cookies.  I doubled this batch.

Pretzel Puffs

We were preparing for Family Home Evening and Isabel was in charge of treats. She said she wanted to do something ALL by herself. She was in the kitchen for about 30 minutes coming up with her invention. I had no idea what she was doing. When she was all done I came in to inspect. To my surprise she actually came up with something good. She calls them Pretzel Puffs. Way to go Isabel.

Ingredients:
Ritz crackers
marshmallow creme (we call it Fluff)
chocolate covered pretzels

Directions:
Spread fluff on crackers and top with chocolate pretzels.

Trifle

First, credit for this recipe has to go to Angel (although I altered it a tad), because after all of the Vegas boys traveled to SC and sampled some of this lucious dessert, they demanded that the recipe be shared. Doesn't it look scrumptuous???? Well, it is!!!TRIFLE

2 pkg of frozen fruit (strawberry, blackberry, rasberry, blueberry mix or any of choosing)
1/2 cup sugar
* heat both in saucepan until it produces a juicy mixture (just a few minutes), but don't add all of the juice into the layers--just a little
frozen Sara Lee pound cake (cut into 1 inch cubes)
1 pkg of vanilla pudding mix (make as directed)
*fold in a small container of cool whip (8 oz)

Layer in a trifle dish: pound cake, fruit, pudding. I usually do 3-4 layers.
Optional: Add fresh fruit. I usually add a few chopped, fresh strawberries to each layer. Bananas are good too. Be creative. Yum! Yum!

Brownie Pops

I've tried to make bakerella's cake pops before, but they didn't work out for me. They always fell apart. I guess using cake was to fragile, but with brownies they are firmer so it works better. I got this recipe from Pampered Chef. They make a pretty big mess, but they are so yummy. 1 pkg fudge brownie mix (plus ingredients to make brownies)
24 candy canes (I used minis)
10 oz chocolate-flavored almond bark (I used the chocolate candy melts, white and brown)
sprinkles for topping (my favorite was the crushed candy cane)

yield: 24 pops

1. Bake brownies in pan as directed
2. Meanwhile break off straight ends of candy cans for the sticks. Use the left over hook part to crush up to use later for topping
3. When brownies are still warm take a scooper (pampered chef medium scoop works well) and scoop brownie into 24 rounded scoops. Roll in hands to make a ball shape (entire brownie will be used)
4. Insert candy cane sticks in each ball.
5. Melt chocolate bark (or candy melts) as directed. If its not smooth you can add some veggetable oil to thin it out. Spoon chocolate on to each ball. And sprinkle with desired toppings. Stand upright into mini cupcake liners

Black Forest Minis

I can't take credit for this one, it was all my Dad's idea but it took minutes to make and they were delightful! If you're looking for a quick dessert this is for you!

Chocolate sponge cake rounds
1 can cherry pie filling
whipped cream

We got these chocolate rounds in the produce section of our local grocery store, the used to just come in vanilla for strawberry shortcakes. (they are usually with the strawberries)

This is really difficult...not! Fill your cake rounds with the pie filling, we did this ahead of time so the pie filling would absord into the cake and make it moist. Top with whipped cream and eat!

Coconut Candy Bar Cake

Robert's Grandma Mae always made him a Mounds cake for his birthdays. My Nana also had a tradition of making this same cake for the holidays. I have tried to follow in their footsteps by making it for birthdays and Thanksgiving but it is a long and tedious process. I came across this recipe and it's not identical but it is delicious and a lot quicker. It tastes just like a Mounds bar, add almonds for it to taste like an Almond Joy...sometimes you feel like a nut, sometimes you don't!

BEFORE THE GANACHE LAYER:

ALL FINISHED!

Ingredients:
14 squares Semi-Sweet Chocolate
1/2 cup (1 stick) butter or margarine
1 cup sugar
2 eggs
1-1/2 tsp. vanilla
1-2/3 cups flour, divided
3/4 tsp. baking soda
1/8 tsp. salt
1 cup water
1 pkg. (14 oz.) Coconut
1 can (14 oz.) sweetened condensed milk
3/4 cup whipping cream
2 Tbsp. butter or margarine
Directions:
PREHEAT oven to 350°F. Place 4 of the chocolate squares and 1/2 cup butter in large microwaveable bowl. Microwave on HIGH 1 to 1-1/2 min. or until butter is melted. Stir until chocolate is completely melted. Blend in sugar. Add eggs, 1 at a time, beating on low speed after each addition until well blended. Add vanilla; mix well. Add 1/3 cup of the flour, the baking soda and salt; beat well. Add remaining 1-1/3 cups flour alternately with the water, mixing until well blended. Pour into greased and floured 13x9-inch baking pan.

BAKE 30 min. or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack.

MIX coconut and sweetened condensed milk until well blended; spread over cake. Microwave whipping cream and 2 Tbsp. butter in large microwaveable bowl on HIGH 2 min.; stir. Microwave an additional 30 sec. or until mixture comes to boil. Add remaining 10 chocolate squares; stir until chocolate is completely melted. Cool until mixture is of desired spreading consistency, stirring frequently. Spread over cake. Let stand until chocolate layer is firm.

NOTE: This cake is VERY rich, all you need is a small piece. The original recipe calls for you to cute the cake into 36 pieces!

Coconut Balls

*This is just for Lizzy! These are the truffles before being dipped because I think we all know what candy coating looks like by now!

I just had these little babies for the first time a few weeks ago and they were so good that I decided to make them myself. They taste just like a mounds bar. I think that they will make a great gift for a friend in a cute tin.

Ingredients:
1/2 pound butter (room temp)
1 pound confectioners' sugar
1 pound flaked coconut
1/2 cup sweetened condensed milk
1 cup chopped walnuts or pecans (or replace with more coconut)
1 teaspoon vanilla extract

I mixed these in my Kitchen Aid because it made A LOT. Just make sure that everything is combined. I made some with nuts and some without, I also used pecans instead of walnuts and it turned out fine. Form coconut mixture into truffle size balls and place in a container that will fit in the freezer lined with wax paper. Freeze for at least 20 minutes, I freeze them overnight to insure that they won't fall apart once they are dipped into chocolate. Melt almond bark or candy melts, I prefer milk or dark chocolate. Cover balls completely in chocolate and cool on wax paper. Enjoy!

Key Lime Tarts

I have to give all of the credit for this recipe from Angel. She does a homemade blondie brownie for the crust but I take the easy way out...

Ingredients:
sugar cookie mix
1 medium size tub of whipped topping
1 block cream cheese
1/4 Cup powdered sugar
4 squares of Bakers white chocolate
1 lime
optional:green food coloring, granulated sugar, lime for garnish

For crust:
Prepare cookie mix as directed. I do prefer to use the mix because it has more butter than the roll cookie dough thus making it easier to get out of the pans. Spray pan with cooking spray, even if it is a nonstick pan. Use mini muffin pan and fill each cup about half way with dough. Sprinkle a pinch of sugar on top of each ball of dough. Bake at 350 degrees for about 5-7 minutes. Let cool.

For filling:
Put cream cheese in a large bowl and microwave it for a few seconds to get it nice and smooth. Melt squares of white chocolate in microwave. Add chocolate to the cream cheese. Add powdered sugar and the zest of 1 lime to the cheese mixture and stir together. Fold in whipped topping. I also add 1 drop of green food coloring so people know that it's lime filling but that is optional. You can also add more whipped topping if you like a lighter filling.

If any of the crust get stuck in the mini muffin pan, gently slide a butter knife around the edges and it should release the crust. Put on a plate and pipe the filling on the top of each crust. You may want to garnish with lime zest or cut wedges of lime to dress up your plate.

Oreo Truffles

These truffles are super simple. I love to make these during the holidays to give out to friends in cute little tins or cellophane bags. The best part? Only 3 ingredients...what's not to love!

1 package of Oreos
1 block of cream cheese
1 package of candy melts

Crush package of Oreos into fine bits. It's easiest to use a food processor for this. Add in the cream cheese and blend well. If you do not have a food processor it may be helpful to use your hands to mix together. Roll into balls about the size of a quarter. Freeze for at least 20 minutes, this will prevent them from cracking or getting Oreo bits in the candy melts. Prepare candy melts in a bowl or shallow dish. Dip each ball into candy melts and place on wax paper to set.

*You can use any type of Oreos. There are so many varieties especially during the holidays. You can use chocolate or anything for coating. I have also seen people use extra cookie crumbles to coat the outside of the balls. You can use different color candy melts for different occasions. The truffle in the photo was for a baby shower.

Oreo & Fudge Ice Cream "Cake"

I know everybody loves ice cream sandwiches. If so you will love this

yield: 12

1/2c fudge ice cream topping, warmed

1 (8oz) tub cool whip, thawed, divided

1 (4 serv)pkg chocolate instant pudding

8 Oreo cookies

1 (12 bars) box vanilla ice cream sandwiches

1. Whisk 1 cup cool whip & fudge topping. Add in dry pudding mix. If fudge topping is to thick to spread add 1/4c milk. (pudding mix name brands differ in consistency)

2. Chop oreo cookies roughly into chunks. Add to pudding mixture.

3. Arrange 4 ice cream sandwhiches side by side on a 24x12" piece of foil; top with 1/2 of pudding mixture. Repeat layers, ending with a layer of ice cream sandwiches on top.

4. Frost the top & sides with cool whip.

5. Bring up sides of foil. Double fold top & ends to loosely seal the packet. Freeze at least 4 hours. Let stand at room temperature to soften slightly before serving.

Treasure Cookies

We had a cookie exchange at church last week. I wanted to try a new recipe and thought I would try these cookies out that I found in a magazine. OMG!!! They were so good. I thnk this has become my new favorite cookie.

yield: 3 dozen

1 1/2 c. graham cracker crumbs

1/2 c. all purpose flour

2 tsp. baking powder

1 (14 oz) can sweetened condensed milk

1/2 c. butter or 1 stick

1 (31/2 oz) can flaked coconut (1 1/2 c.)

1 (12 oz)pkg semi-sweet chocolate chips (2 c.)

1 c. chopped walnuts (I used pecans)

Preheat 375* Mix graham cracker crumbs, flour and baking powder. In separate bowl mix sweetened condensed milk & butter. Add graham cracker mixture. Stir in coconut, chocolate chips & walnuts. Drop rounded tablespoons onto ungreased chookie sheet. Bake 9-10 mintues. Store loosely covered at room temperatuure.

Choco Toffee Pie--Marina

2 small boxes of chocolate pudding

2 cups milk

2 toffe candy bars, broken in bits

1 small tub of cool whip, divided

1 square of chocolate, melted

1 oreo pie shell

Mix milk with pudding. Fold in 1/2 of cool whip and candy, reserving a bit for topping. Pour into shell. Add the remainder of cool whip. Top with leftover candy and drizzle with chocolate.