Category Archives: DESSERTS

PINEAPPLE CHEESE TORTE

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PAT-IN-THE-PAN CRUST:
1 cup all purpose flour
1/4 cup confectioners sugar
1/4 cup finely chopped almonds
1/3 cup butter OR margarine, softened

FILLING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 eggs
2/3 cup unsweetened pineapple juice

PINEAPPLE TOPPING:
1/4 cup all purpose flour
1/4 cup sugar
1 can (20 ounces) crushed pineapple, juice drained and reserved
1/2 cup whipping cream
fresh strawberries, optional

combine crust ingredients; pat into the bottom of a 11″x7″x2″ baking dish. bake at 350 degrees for 20 minutes. Beat cream cheese in a mixing bowl until fluffy; beat in sugar and eggs. stir in juice. pour filling over hot crust. bake at 350 degrees for 25 minutes or until center is set. cool. for topping, combine flour and sugar in a saucepan. stir in 1 cup of reserved pineapple juice. bring to a boil, stirring constantly. boil and stir 1 minute. remove from heat; fold in pineapple. cool. whip cream until stiff peaks form; fold into topping. spread carefully over dessert. refrigerate 6 hours or overnight. garnish with strawberries if desired.

12-16 servings

CHOCOLATE CHIP COOKIE DOUGH CUPCAKES

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1 betty crocker supe moist butter recipe yellow cake mix (and ingredients package calls for)
1 cup semi-sweet chocolate chips
1/4 cup (4 tbs) unsalted butter, softened
6 tablespoons light brown sugar
1 cup plus 2 tablespoons flour
7 ounces sweetened condensed milk
1/2 teaspoon vanilla
1/4 cup mini semi-sweet chocolate chips

preheat oven to 350 degrees. line cupcake pan with cupcake liners. make cupcake batter according to directions, then stir
in 1 cup of regular chocolate chips. bake cupcakes according to package directions. let cool.

while cupcakes are baking, make cookie dough filling. combine butter and brown sugar in a mixing bowl and cream on medium speed until fluffy for about 2 minutes. mix in the flour, sweetened condensed milk and vanilla. beat until combined. stir in the mini chocolate chips. cover with plastic wrap and refrigerate for about 15 minutes or until slightly firm.

when cupcakes are cool, cut out a cylinder shape in the top of the cupcakes about an inch deep. fill hole with 1-1 1/2 tablespoons cookie dough filling. frost with chocolate frosting.

SOUR CREAM APPLE PIE

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2 eggs
1 cup (8 oz) sour cream
1 cup sugar
6 tablespoons all purpose flour, divided
1 teaspoon vanilla
1/4 teaspoon salt
3 cups chopped, peeled cooking apples
1 unbaked pie shell (9″)
3 tablespoons butter OR margarine, melted
1/4 cup packed brown sugar

in a large bowl, beat eggs. add sour cream. stir in sugar, 2 tablespoons flour, vanilla and salt; mix well. stir in apples. pour into pie shell. bake at 375 degrees for 15 minutes. meanwhile, combine butter, brown sugar and remaining flour. sprinkle over top of pie. return to oven for 20-25 minutes or until filling is set. cool completely on a wire rack. serve or cover and refrigerate.

8 servings

SEX IN A BOWL

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1 box devil’s food cake mix
1/2 cup kahlua OR 1/2 cup strong brewed coffee
1 (3.9 oz) box instant chocolate pudding
3 cups cold milk
1/2 cup chopped heath (or skor) bars (about 2 1/2 bars)
1 (8 oz) container cool whip, thawed

preheat oven to 350 degrees. prepare cake mix as directed on package. bake in a 9″x13″ pan. cool. remove from pan and tear into pieces. combine milk and pudding in medium bowl. prepare as directed on package. put 1/2 of the kahlua (or coffee) over cake pieces, top with 1/2 of pudding mixture, 1/2 of cool whip, and 1/2 of crushed candy. repeat layers. cover and chill at least 4 hours.

16 servings

CREAMSICLE CAKE

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1 box orange cake mix
1 small package orange jello
1 cup hot water
1/2 cup cold water
1 (8 oz) cool whip
1 small package vanilla pudding
1 cup milk
1 teaspoon vanilla extract
1 teaspoon orange extract

mix orange cake mix according to directions on box and pour into a 9″x13″ cake pan. bake. allow cake to cool. poke holes in cake with fork (the more holes, the better it will be!) mix jello and water. pour evenly over cake. mix rest of ingredients; beat until thoroughly mixed. garnish with mandarin oranges if desired. keep refrigerated.

PINEAPPLE REFRIGERATOR CAKE

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crush 1 box of vanilla wafers, placing 1/2 on the bottom of a 9″x13″ cake pan. set aside the remaining crumbs for later. cream 1 cup of butter OR crisco, 3 cups of confectioners sugar, and 4 eggs, one at a time. beat until smooth and pour into pan on top of vanilla wafer crumbs. drain an 18 or 20 ounce can of crushed pineapple. add 1 box (2 envelopes) of dream whip with pineapples and pour on top of other mixture. sprinkle the remaining vanilla wafer crumbs on top and place in the refrigerator.

PEANUT BUTTER ICE CREAM TOPPING

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1 cup packed brown sugar
1/2 cup light corn syrup
3 tablespoons butter OR margarine
pinch of salt
1 cup creamy peanut butter
1/2 cup evaporated milk

combine brown sugar, corn syrup, butter and salt in a 1 1/2 quart microwave-safe baking dish. cover and microwave on HIGH 4 minutes, or until mixture boils, stirring twice. add peanut butter; stir until smooth. stir in a evaporated milk. serve warm over ice cream. sprinkle with peanuts if desired. cover and store in fridge. to reheat, microwave at 50% power 1-2 minutes or until heated through.

Makes 2 3/4 cups

LEMON LUSH

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1ST LAYER:
6 egg whites
2 cups sugar
1/4 teaspoon cream of tartar
2 cups waverly wafer crackers, crushed
3/4 cup crushed pecans

beat egg whites until stiff. fold in sugar and cream of tartar gradually. add crushed crackers and crushed peacans. pour into an 11″x7″ greased and floured baking dish. bake at 350 degrees for 30 minutes. cool.

2ND LAYER:
1 (8 oz) package soft cream cheese
1 teaspoon vanilla
1 cup confectioner’s sugar
1 cup cool whip, thawed

mix well. pour over 1st layer. spread.

3RD LAYER:
3 cups milk
2 small packages instant lemon pudding

mix well. pour over 2nd layer. spread.

4TH LAYER:
top with cool whip. refrigerate until ready to serve.

ICE CREAM SANDWICH CAKE

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2 boxes ice cream sandwiches (24 total – you will have a few left over)
2 (8 oz) containers cool whip, thawed
1 small box instant chocolate pudding mix

in a bowl, mix 1 container cool whip with chocolate pudding mix. (You do not have to make the pudding). beat well. this is for the topping. set aside.

in a 9″x13″ pan, make a layer of ice cream sandwiches, a layer of cool whip, another layer of ice cream sandwiches and the topping.