From: swampbear
Via: food.com
http://www.food.com/recipe/easy-cherry-delight-dessert-no-bake-82002
Makes 12 servings
Swampy says to use Cool Whip instead of Dream Whip.
1 3/4 c. Crushed graham crackers
1/3 c. Sugar
1/4 c. melted butter
2 c. Whipped topping
1/2 t. vanilla
1 8-oz. package cream cheese, softened
1 28 oz can cherry pie filling
Showing posts with label Desserts. Show all posts
Showing posts with label Desserts. Show all posts
Saturday, December 3, 2016
Saturday, October 26, 2013
Monster Cookies
Monster Cookies
From: Baker
MONSTER COOKIES
1/3 cup margarine or butter(2-2/3 oz)(75 g)
8 ounces peanut butter(225 g)
3/4 cup brown sugar(5-1/3 oz)(150 g)
2/3 cup white sugar(4.75 oz)(135 g)
2 eggs
9.875 ounces oatmeal(280 g)
1-1/3 teaspoons baking soda
1 teaspoon vanilla(5 ml)
2-2/3 ounces M&M's
2-2/3 ounces chocolate chips
Beat together sugars, butter, and peanut butter. Mix in rest of ingredients, except for the candies. When blended fold in the candies. Chill dough.
Scoop out onto a cookie sheet lined with baking paper. Trust me, they work better that way, one of the few cookies I say that about. Flatten cookie and bake at 350 F until done. Hard to say how long, it depends on the size of the cookie. For little ones check after 8 to 10 minutes. Done when lightly browned, but they don't change color a LOT unles way overdone.
From: Baker
MONSTER COOKIES
1/3 cup margarine or butter(2-2/3 oz)(75 g)
8 ounces peanut butter(225 g)
3/4 cup brown sugar(5-1/3 oz)(150 g)
2/3 cup white sugar(4.75 oz)(135 g)
2 eggs
9.875 ounces oatmeal(280 g)
1-1/3 teaspoons baking soda
1 teaspoon vanilla(5 ml)
2-2/3 ounces M&M's
2-2/3 ounces chocolate chips
Beat together sugars, butter, and peanut butter. Mix in rest of ingredients, except for the candies. When blended fold in the candies. Chill dough.
Scoop out onto a cookie sheet lined with baking paper. Trust me, they work better that way, one of the few cookies I say that about. Flatten cookie and bake at 350 F until done. Hard to say how long, it depends on the size of the cookie. For little ones check after 8 to 10 minutes. Done when lightly browned, but they don't change color a LOT unles way overdone.
Saturday, June 29, 2013
Blueberry Banana Pie
Blueberry Banana Pie
from lieu
From lieu: The wife makes a pretty good banana dessert. The crust is made of crushed pecans, flour and butter that you bake in a Pyrex dish. Then you put this Dream Whip like stuff in the middle, lay banana slices on top of that and then cover with blueberry pie filling. Chill that in the fridge until you're ready to serve, then slice it up and sprinkle spider eggs on top... delish!
From GT: There are a bunch of blueberry banana pie recipes on the Web. All the ones I saw had cream cheese in the filling as well as Dream Whip or Cool Whip. Here's an example. Didn't see one with pecans in the crust, though. Here's an example recipe.
from lieu
From lieu: The wife makes a pretty good banana dessert. The crust is made of crushed pecans, flour and butter that you bake in a Pyrex dish. Then you put this Dream Whip like stuff in the middle, lay banana slices on top of that and then cover with blueberry pie filling. Chill that in the fridge until you're ready to serve, then slice it up and sprinkle spider eggs on top... delish!
From GT: There are a bunch of blueberry banana pie recipes on the Web. All the ones I saw had cream cheese in the filling as well as Dream Whip or Cool Whip. Here's an example. Didn't see one with pecans in the crust, though. Here's an example recipe.
Brownie in a Mug
Brownie in a Mug
from freckafree (alternate version below from peedin)
2 tablespoons butter, melted
2 tablespoons water
1/4 teaspoon vanilla extract
1 dash salt
4 tablespoons granulated sugar
2 tablespoons unsweetened cocoa powder
4 tablespoons all-purpose flour
Directions:
In a 12 oz coffee mug, add water, butter, vanilla and dash of salt. Whisk well.
Add cocoa powder, whisk well. Add sugar, whisk well. Add flour, whisk well.
Microwave for 60 to 90 seconds. Center should be slightly molten.
It will be very hot, so be sure to add a big ol' scoop of ice cream.
Alternate version from peedin:
Alternate brownie in a mug recipe: Buy No-Pudge Brownie mix (Trader Joe's has their own version which is just as good). Mix 2 TBS. brownie mix with 1 TBS vanilla yogurt and nuke. One serving may not be enough.
2 tablespoons water
1/4 teaspoon vanilla extract
1 dash salt
4 tablespoons granulated sugar
2 tablespoons unsweetened cocoa powder
4 tablespoons all-purpose flour
Directions:
In a 12 oz coffee mug, add water, butter, vanilla and dash of salt. Whisk well.
Add cocoa powder, whisk well. Add sugar, whisk well. Add flour, whisk well.
Microwave for 60 to 90 seconds. Center should be slightly molten.
It will be very hot, so be sure to add a big ol' scoop of ice cream.
Alternate version from peedin:
Alternate brownie in a mug recipe: Buy No-Pudge Brownie mix (Trader Joe's has their own version which is just as good). Mix 2 TBS. brownie mix with 1 TBS vanilla yogurt and nuke. One serving may not be enough.
Wednesday, December 5, 2012
Bananananas No/Low Sugar Cookies
Bananananas No/Low Sugar Cookies
From: Filbert
(Responding to a request from April R):
Here ya go Apes, it was nicer last time I did it, but the bananananas were too big this time and not very sweet, so I didn't add any sugar at all- they still all got et though:
Ingredients
8oz porridge oats
2 ripe bananananas- made up to 8 oz with brown sugar if needed
1 tsp baking powder
1/4 tsp salt
4oz marg/butter/oil or combination thereof
1 beaten egg
and, if available - 1 oz dark chocolate chips.
Mix everything but butter together, making sure there's no big lumps of nana left. Melt marg/butter/oil in a saucepan and mix thoroughly.
Drop walnut size blobs onto a greased baking tray, and squish them down a bit (I use greased greaseproof paper), allowing space for cookies to run.
Bake in middle of moderate oven for 20-30 minutes until golden brown and still a tiny bit soft.
From: Filbert
(Responding to a request from April R):
Here ya go Apes, it was nicer last time I did it, but the bananananas were too big this time and not very sweet, so I didn't add any sugar at all- they still all got et though:
Ingredients
8oz porridge oats
2 ripe bananananas- made up to 8 oz with brown sugar if needed
1 tsp baking powder
1/4 tsp salt
4oz marg/butter/oil or combination thereof
1 beaten egg
and, if available - 1 oz dark chocolate chips.
Mix everything but butter together, making sure there's no big lumps of nana left. Melt marg/butter/oil in a saucepan and mix thoroughly.
Drop walnut size blobs onto a greased baking tray, and squish them down a bit (I use greased greaseproof paper), allowing space for cookies to run.
Bake in middle of moderate oven for 20-30 minutes until golden brown and still a tiny bit soft.
Wednesday, November 21, 2012
Super Easy Pistachio Cake
Super Easy Pistachio Cake
From: janis_and_c0
You need:
A box cake mix ( yellow is best)
2 or 3 packages pistachio pudding
whipped cream
chopped nuts (optional)
add 1 or 1/2 envelope dry pudding to dry cake mix
mix cake according to package directions
When cake is baked & somewhat cooled, mix rest of pudding & pour over cake, coating evenly. put in the fridge to chill.
when cake is cold, "frost" with whipped cream & sprinkle nuts on top, if desired.
From: janis_and_c0
You need:
A box cake mix ( yellow is best)
2 or 3 packages pistachio pudding
whipped cream
chopped nuts (optional)
add 1 or 1/2 envelope dry pudding to dry cake mix
mix cake according to package directions
When cake is baked & somewhat cooled, mix rest of pudding & pour over cake, coating evenly. put in the fridge to chill.
when cake is cold, "frost" with whipped cream & sprinkle nuts on top, if desired.
Monday, October 22, 2012
Aunt Lola's Fudge Cake
Aunt Lola's Fudge Cake
From Ethilrist
4 tbsp shortening
2 c sugar
2 eggs
4 sq unsweetened chocolate, melted
1 3/4 cup flour
3 tsp baking powder
1/4 tsp salt
1 1/2 c milk
1 c chopped nuts
1 tsp vanilla
Preheat oven to 350 degrees.
Prepare pans.
Sift together flour, salt & baking powder.
In a large bowl, combine shortening & sugar. Add eggs, 1 at a time. Add chocolate. Add milk & flour mix, 1/3 at a time each, alternating. Add vanilla. Add nuts.
Pour into pans.
Bake 40-45 minutes. Keep an eye on it for the last 5-10 minutes as this cake scorches easily.
From Ethilrist
4 tbsp shortening
2 c sugar
2 eggs
4 sq unsweetened chocolate, melted
1 3/4 cup flour
3 tsp baking powder
1/4 tsp salt
1 1/2 c milk
1 c chopped nuts
1 tsp vanilla
Preheat oven to 350 degrees.
Prepare pans.
Sift together flour, salt & baking powder.
In a large bowl, combine shortening & sugar. Add eggs, 1 at a time. Add chocolate. Add milk & flour mix, 1/3 at a time each, alternating. Add vanilla. Add nuts.
Pour into pans.
Bake 40-45 minutes. Keep an eye on it for the last 5-10 minutes as this cake scorches easily.
Friday, February 24, 2012
Homemade Ice Cream - No Machine (Link)
Homemade Ice Cream - No Machine
Shared by Lissla Lissar
LiLi made peppermint chocolate chip and chocolate nutella crushed hazelnut espresso.
Shared by Lissla Lissar
LiLi made peppermint chocolate chip and chocolate nutella crushed hazelnut espresso.
Friday, August 19, 2011
Strawberry Scrumdiddilyumptious Cake
Strawberry Scrumdiddilyumptious Cake
From: janis_and_c0
1 Yellow cake mix
1 box Strawberry jello
1/4 cup sugar
2 small tubs whipped cream
1 carton strawberries
Make cake according to package directions
Heat up Jello & sugar in water (in about 1-2 cups water) until boiling
slice strawberries and add to jello
keep jello hot until cake comes out of oven
pour hot jello & strawberries evenly over cake
frost cake with whipped cream
(what I did was frost cake with 1 tub whipped cream while the cake was still hot, it kinda melted and once the cake was chilled I used the other tub. you can do this or wait till cake is chilled to frost)
Garnish with more sliced strawberries on the top.
It was nom.
From: janis_and_c0
1 Yellow cake mix
1 box Strawberry jello
1/4 cup sugar
2 small tubs whipped cream
1 carton strawberries
Make cake according to package directions
Heat up Jello & sugar in water (in about 1-2 cups water) until boiling
slice strawberries and add to jello
keep jello hot until cake comes out of oven
pour hot jello & strawberries evenly over cake
frost cake with whipped cream
(what I did was frost cake with 1 tub whipped cream while the cake was still hot, it kinda melted and once the cake was chilled I used the other tub. you can do this or wait till cake is chilled to frost)
Garnish with more sliced strawberries on the top.
It was nom.
Monday, July 25, 2011
Monday, July 11, 2011
Saturday, March 12, 2011
Cheerwine Cake (Link)
Cheerwine Cake
Shared by SpazCat, who hails from the same place as Cheerwine does. Approximately.
From: Yes You Can Cook
Shared by SpazCat, who hails from the same place as Cheerwine does. Approximately.
From: Yes You Can Cook
Saturday, December 25, 2010
Opera Fudge
Opera Fudge
From: picunurse
2 cups sugar
1 cup heavy cream
1/8 tsp salt
1 tsp vanilla
1/2 cup diced apricots or raisins
Grease, with butter, an 8" square pan, set aside.
In a 3 qt, heavy sauce pan stir well the sugar, cream and salt.
Over medium heat, stirring constantly, bring mixture to a boil.
Cover pan for 2-3 minutes. (watch it carefully, it and boil over at this point.)
Uncover, wipe down sides with cold water on a pastery brush.
Continue to boil, WITHOUT stirring until it reaches 234°F on a candy thermometer. Or until a small amount dropped into cold water holds a soft ball shape.*
Remove from heat
Place the pan in a shallow cool water bath until the mixture reaches 110°F.
Add apricots or raisins.
Stir until it just begins to lose its gloss, then turn it into the greased pan.
Once cool, cut into squares. Enjoy.
*biginners always use a candy thermometer. Do the soft ball test a few times to see what it feels like.
From: picunurse
2 cups sugar
1 cup heavy cream
1/8 tsp salt
1 tsp vanilla
1/2 cup diced apricots or raisins
Grease, with butter, an 8" square pan, set aside.
In a 3 qt, heavy sauce pan stir well the sugar, cream and salt.
Over medium heat, stirring constantly, bring mixture to a boil.
Cover pan for 2-3 minutes. (watch it carefully, it and boil over at this point.)
Uncover, wipe down sides with cold water on a pastery brush.
Continue to boil, WITHOUT stirring until it reaches 234°F on a candy thermometer. Or until a small amount dropped into cold water holds a soft ball shape.*
Remove from heat
Place the pan in a shallow cool water bath until the mixture reaches 110°F.
Add apricots or raisins.
Stir until it just begins to lose its gloss, then turn it into the greased pan.
Once cool, cut into squares. Enjoy.
*biginners always use a candy thermometer. Do the soft ball test a few times to see what it feels like.
Tuesday, December 14, 2010
Yummerrific Oatmeal Cookies
Yummerrific Oatmeal Cookies
From: FairyChatMom
Preheat oven to 350°F. Grease cookie sheets - cooking spray works fine.
3/4 cup shortening (I use butter, but have used veg. shortening)
1 cup brown sugar
1/2 cup white sugar
Cream the above together, then add:
1 egg
1/4 cup water
1 tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg
Blend well. Then sift together:
1 cup flour (white or whole wheat)
1 tsp salt
1/2 tsp baking soda
Add to wet mixture and mix well. Then stir in
3 cups quick oats
raisins, chocolate chips, or chopped nuts are optional and to taste.
Drop by spoonsful on greased cookie sheet. Bake 12-15 minutes. Allow to cool approx 3 minutes before removing to cooling rack.
This will make 4-6 dozen depending on how big a glop of dough you use. Mine are a bit bigger than a walnut and I get 4 dozen 3" cookies. And if you have a big enough bowl, this is best doubled, 'cause they're good and they won't last long!
From: FairyChatMom
Preheat oven to 350°F. Grease cookie sheets - cooking spray works fine.
3/4 cup shortening (I use butter, but have used veg. shortening)
1 cup brown sugar
1/2 cup white sugar
Cream the above together, then add:
1 egg
1/4 cup water
1 tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg
Blend well. Then sift together:
1 cup flour (white or whole wheat)
1 tsp salt
1/2 tsp baking soda
Add to wet mixture and mix well. Then stir in
3 cups quick oats
raisins, chocolate chips, or chopped nuts are optional and to taste.
Drop by spoonsful on greased cookie sheet. Bake 12-15 minutes. Allow to cool approx 3 minutes before removing to cooling rack.
This will make 4-6 dozen depending on how big a glop of dough you use. Mine are a bit bigger than a walnut and I get 4 dozen 3" cookies. And if you have a big enough bowl, this is best doubled, 'cause they're good and they won't last long!
Thursday, December 9, 2010
Coconut Chocolate Pudding (Link)
Coconut Chocolate Pudding
Shared by: taxi78cab
From: 101 Cookbooks
taxi recommends this highly, although without curry.
Shared by: taxi78cab
From: 101 Cookbooks
taxi recommends this highly, although without curry.
Wednesday, November 10, 2010
Mini Cherry Cheesecakes
Mini Cherry Cheesecakes
From: gardentraveler
Preheat oven to 350 degrees F. Place oven rack in middle.
Ingredients:
2 packages (8 oz) cream cheese
3/4 c. suger
2 eggs
1 tablespoon lemon juice
1 teaspoon vanilla
24 vanilla wafer cookies
1 can (21 oz.) cherry pie filling (or any other pie filling or fruit/glaze combination that you like)
24 cupcake liners
Thoroughly blend cream cheese and sugar. Add eggs one at a time and continue to beat. Add lemon juice and vanilla and beat until light and fluffy.
Place one vanilla wafer in each of the cupcake liners, flat side down. Fill cupcake molds until 1/2 to 3/4 full.
Bake 15 to 20 minutes until top is set. Cool in pans on wire racks. When cooled, add topping (3 cherries per cheesecake).
Chill at least 4 hours or overnight.
From: gardentraveler
Preheat oven to 350 degrees F. Place oven rack in middle.
Ingredients:
2 packages (8 oz) cream cheese
3/4 c. suger
2 eggs
1 tablespoon lemon juice
1 teaspoon vanilla
24 vanilla wafer cookies
1 can (21 oz.) cherry pie filling (or any other pie filling or fruit/glaze combination that you like)
24 cupcake liners
Thoroughly blend cream cheese and sugar. Add eggs one at a time and continue to beat. Add lemon juice and vanilla and beat until light and fluffy.
Place one vanilla wafer in each of the cupcake liners, flat side down. Fill cupcake molds until 1/2 to 3/4 full.
Bake 15 to 20 minutes until top is set. Cool in pans on wire racks. When cooled, add topping (3 cherries per cheesecake).
Chill at least 4 hours or overnight.
Tuesday, October 19, 2010
Carrot Cake
Carrot Cake
From: moorland reiver
She states that this cake is "addictingly delicious."
2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 cup raisins
1 cup chopped walnuts
1 pound carrots, grated
1/2 cup drained crushed pineapple
For the frosting:
3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners' sugar
Preheat the oven to 350 degrees F.
Butter 2 (8-inch) round cake pans.
For the cake:
Beat the sugar, oil, and eggs together in the bowl of an electric mixer until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.
Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.
Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
For the frosting:
Mix the cream cheese, butter and vanilla in the bowl of an electric mixer until just combined. Add the sugar and mix until smooth.
Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with chopped walnuts
From: moorland reiver
She states that this cake is "addictingly delicious."
2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 cup raisins
1 cup chopped walnuts
1 pound carrots, grated
1/2 cup drained crushed pineapple
For the frosting:
3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners' sugar
Preheat the oven to 350 degrees F.
Butter 2 (8-inch) round cake pans.
For the cake:
Beat the sugar, oil, and eggs together in the bowl of an electric mixer until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.
Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.
Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
For the frosting:
Mix the cream cheese, butter and vanilla in the bowl of an electric mixer until just combined. Add the sugar and mix until smooth.
Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with chopped walnuts
Monday, August 23, 2010
Tuesday, May 18, 2010
Flan Cake (Link)
Flan Cake
Shared by: Lissla Lissar
From: her blog
In the comments, LiLi recommends making the cake from scratch.
Shared by: Lissla Lissar
From: her blog
In the comments, LiLi recommends making the cake from scratch.
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