Desserts

Coconut Balls

(3) 8 oz. chocolate bars

12 oz. cool whip

Coconut

Melt chocolate bars slowly. Cool about 2 minutes. Add cool whip and stir well. Cool for about 30 minutes. Form into balls and roll in chopped coconut, nuts or powdered sugar.

New York Cheesecake

Mix together and press into bottom of 9x13 greased pan. Bake for 10 minutes at 325.

6 graham crackers, crushed

3 T. sugar

3 T. butter

Beat together and pour over crust:

5 pkg. cream cheese

3 T. flour

1 T. vanilla

1 c. sugar

1 c. sour cream

4 eggs

Bake for 40 minutes. Refrigerate for 4 hours. Top with pie filling.

Bread Pudding

6 slices Texas toast

½ c. golden raisins

8 eggs, beaten

1 ½ c. sugar

2 ½ t. vanilla

1 quart whole milk

1 ½ c. whipping cream

2 t. cinnamon

Cut bread into 1” cubes. Layer bread in buttered 9x13 pan and cover with raisins. Set aside. Combine eggs, sugar, vanilla, milk, cream and cinnamon. Pour over bread and let sit for 30 minutes. Occasionally poke with fork until liquid is absorbed. Bake at 325 for 45 minutes. Cover and refrigerate overnight.

Chocolate Pizza

½ c. butter

½ c. sugar

1 t. vanilla

1 egg

½ c. brown sugar

1 ¾ c. flour

Mix together and press into pizza pan. Bake for 12 minutes at 375.

1 c. marshmallows

1 c. chocolate chips

Place on top of pizza and bake for an additional 6 minutes.

Pumpkin Roll

3 eggs

1 c. sugar

2/3 c. pumpkin

2 t. cinnamon

½ t. nutmeg

1 t. lemon juice

¾ c. flour

1 t. baking powder

1 t. ginger

½ t. salt

½ c. chopped nuts

Beat eggs for 5 minutes. Add sugar. Stir in pumpkin and lemon juice. Sift all dry ingredients. Fold into pumpkin mix. Pour into greased 15x10 dripper pan. Top with nuts. Bake at 375 for 15 minutes. Cool. Turn onto towel dusted with powdered sugar. Roll in towel and refrigerate.

Filling:

1 c. powdered sugar

8 oz cream cheese

4 T. butter, softened

½ t. vanilla

Beat until smooth. Unroll cake and spread filling. Re-roll with saran wrap and refrigerate for a few hours. Serve with cool whip.

Brownies

½ c. melted butter

1 c. sugar

2 eggs

1 t. vanilla

½ c. flour

¼ t. salt

1/3 c. cocoa

¼ t. baking powder

Cream together butter, sugar, eggs and vanilla. Sift dry ingredients and add to mixture. Bake at 350 for 20 minutes in an 8x8 greased pan.

Muddy Buddies

½ c. peanut butter

1 c. chocolate chips

¼ c. butter

Melt in microwave. Add:

9 c. Chex cereal

Add:

1 ½ c. powdered sugar

Snickers Truffle

Angel Food Cake, cut into 1” cubes

1 lg. pkg. chocolate instant pudding, prepared and refrigerated

1 pint whipped cream

½ jar caramel topping

5 Snickers bars, cut into cubes

Mix whipped cream and caramel topping. Layer cake, chocolate pudding, cream, Snickers bars. Repeat

S’more Treats

1 ½ c. cocoa krispies

3 graham crackers

3 T. butter

2 T. brown sugar

2 c. miniature marshmallows, divided

Spray glass 9x13 pan with cooking spray. Break up graham crackers into bite sized pieces. Melt butter and brown sugar. Add 1 ½ c. marshmallows until melted, remove from heat. Add cereal and grahams and stir until coated. Add remaining marshmallows. Stir and put into pan. 

Chocolate Dessert

Mix and press into greased 9x13 pan:

1 c. flour

1 c. nuts, chopped fine

½ c. butter

Mix and put on crust:

8 oz. cream cheese

1 c. powdered sugar

8 oz. cool whip

Mix together and put on top of cheese mixture:

1 sm. Instant vanilla pudding, prepared

1 sm. Instant chocolate pudding, prepared

Top with 8 oz. cool whip and top with grated chocolate bar

Peanut Butter Chocolate Krispies

1 c. sugar

1 c. corn syrup

1 c. peanut butter

6 c. rice krispies

6 oz. chocolate chips

6 oz. butterscotch chips

Boil sugar and syrup together. Add peanut butter and rice krispies. Press into pan. Melt chips together. Mix and spread over krispies.

Lemon Squares

1 ½ c. butter

¾ c. powdered sugar

3 c. flour

¾ t. salt

Mix into crumbly mixture. Press into greased 9x13 pan. Bake at 350 for 20 minutes.

6 eggs

3 c. sugar

6 T. flour

6 T. lemon juice

Beat together. Pour over hot crust. Bake for 20 minutes. Sprinkle with powdered sugar.

Peach Cobbler

1 yellow cake mix

2 15 oz. cans of peaches

½ c. butter

Put fruit in bottom of 9x13 pan. Sprinkle cake mix evenly over the top of the fruit. Melt butter and pour over the top of the cake mix. Bake at 350 for 35 to 40 minutes. Serve hot with ice cream. (Any fruit can be used.)

Pumpkin Dutch Apple Pie

1 unbaked 9-inch (4-cup volume) deep dish pie shell

Apple Layer:

2 cups peeled, cored, thinly sliced green apples

¼ cup granulated sugar

2 t all-purpose flour

1 t lemon juice

¼ t ground cinnamon

Pumpkin Layer:

1 ½ cups 100% pure pumpkin

1 cup evaporated milk

½ cup granulated sugar

2 large eggs, lightly beaten

2 T butter or margarine, melted

¾ t ground cinnamon

¼ t salt

1/8 t ground nutmeg

Crumble Topping:

½ cup all-purpose flour

1/3 cup chopped walnuts (optional)

5 T granulated sugar

3 T butter

Preheat oven to 375 degrees.

Combine apples, sugar, flour, lemon juice and cinnamon in medium bowl; pour into pie shell.

Combine pumpkin, evaporated milk, sugar, eggs, butter, cinnamon, salt and nutmeg in medium bowl; pour over apple mixture. Bake for 30 minutes.  Remove from oven sprinkle with Crumble Topping.  Return to oven, bake for 20 minutes or until custard is set.  Cool completely on wire rack.

Combine flour, nuts and sugar in medium bowl.  Cut in butter with pastry blender or 2 knives until mixtures resembles coarse crumbs.