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Archive for the ‘desserts’ Category

Mexican Chocolate-Raspberry Parfaits

Mexican Chocolate-Raspberry Parfaits

Ingredients

1 1/4 cups light chocolate soymilk
1 box (4-serving size) chocolate instant pudding and pie filling mix
1/4 teaspoon ground cinnamon
1 slice (4×1 inch) angel food cake, torn into pieces
1/2 cup frozen (thawed) fat-free whipped topping
1/2 cup fresh or frozen (thawed and drained) raspberries
Grated semisweet chocolate, if desired

Directions
1 In medium bowl, beat soymilk, pudding mix and cinnamon with wire whisk until mixture is blended and thickened.

2 To assemble, spoon 1/4 cup pudding into each of 2 small parfait glasses or clear drinking glasses. Layer each with half of the cake, 2 tablespoons whipped topping and half of the raspberries. Top each with remaining pudding and whipped topping. Garnish with grated chocolate.

Recipe found here: Mexican Chocolate-Raspberry Parfaits

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Arctic Orange Pie

Arctic Orange Pie

Ingredients
1 package (8 ounces) fat-free cream cheese
1 can (6 ounces) frozen orange juice concentrate, thawed
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1 reduced-fat graham cracker crust (8 inches)
1 can (11 ounces) mandarin oranges, drained

In a large bowl, beat cream cheese and orange juice concentrate until smooth. Fold in whipped topping; pour into crust. Cover and freeze for 4 hours or until firm. Remove from the freezer about 10 minutes before cutting. Garnish with oranges. Yield: 8 servings.

Recipe found here: Arctic Orange Pie

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Muffin-Cup Cheddar Beef Pies

Muffin-Cup Cheddar Beef Pies

Ingredients
2 loaves (1 pound each) frozen bread dough
2 pounds ground beef
1 can (8 ounces) mushroom stems and pieces, drained
1-1/4 cups (5 ounces) shredded cheddar cheese
1-1/2 teaspoons Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
Spaghetti sauce, warmed

Directions
Let dough stand at room temperature 30 minutes or until softened. Preheat oven to 350°. Meanwhile, in a Dutch oven, cook beef over medium heat 12-15 minutes or until no longer pink, breaking into crumbles; drain. Stir in mushrooms, cheese and seasonings.

Divide each loaf into 10 portions; roll each into a 4-in. circle. Top with 1/4 cup filling; bring edges of dough up over filling and pinch to seal.

Place meat pies in greased muffin cups, seam side down. Bake 20-25 minutes or until golden brown. Serve with spaghetti sauce.

Freeze option: Freeze cooled beef pies in a resealable plastic freezer bag. To use, reheat beef pies on greased baking sheets in a preheated 350° oven until heated through. Yield: 20 meat pies.

Recipe found here: Muffin-Cup Cheddar Beef Pies

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Candy Bar Apple Salad

Candy Bar Apple Salad

Ingredients
1-1/2 cups cold 2% milk
1 package (3.4 ounces) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
4 large apples, chopped (about 6 cups)
4 Snickers candy bars (2.07 ounces each), cut into 1/2-inch pieces

Directions
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Fold in apples and candy bars. Refrigerate until serving. Yield: 12 servings (3/4 cup each).

Recipe found here: Candy Bar Apple Salad

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Speedy Chocolate Mousse

Speedy Chocolate Mousse

Ingredients
12 ounces semisweet or bittersweet chocolate, finely chopped
1-1/3 cups heavy whipping cream, divided
1/3 cup water
1/4 cup dark corn syrup
1 teaspoon rum extract
1 package (8 ounces) cream cheese, cubed

Directions
In a heavy saucepan over medium-low heat, combine the chocolate, 1/3 cup of cream, water and corn syrup. Cook and stir until chocolate is melted and mixture is smooth. Remove from heat; cool for 20 minutes. Whisk in extract and cream cheese until blended; set aside.

In a small bowl, beat remaining cream until stiff peaks form. Fold into chocolate mixture. Spoon into individual dessert dishes. Cover and refrigerate for at least 4 hours. Yield: 8 servings.

Recipe found here: Speedy Chocolate Mousse

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Pineapple Chiffon Cake

Pineapple Chiffon Cake

Ingredients
8 egg whites
2-1/4 cups cake flour
1-1/2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
5 egg yolks
2/3 cup unsweetened pineapple juice
1/2 cup canola oil
2 teaspoons grated lemon peel
1/2 teaspoon cream of tartar

GLAZE:
2 cups confectioners’ sugar
2 tablespoons butter, melted
2 to 3 tablespoons unsweetened pineapple juice

Directions
Let egg whites stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the egg yolks, pineapple juice, oil and lemon peel. Add to dry ingredients; beat until well blended.

In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets.

Bake on the lowest oven rack at 325° for 55-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.

Run a knife around side and center tube of pan. Remove cake to a serving plate. Combine the confectioners’ sugar, butter and enough pineapple juice to achieve a glaze consistency. Drizzle over top of cake, allowing some glaze to drape down the sides. Yield: 12 servings.

Recipe found here: Pineapple Chiffon Cake

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Black Forest Dump Cake

Black Forest Dump Cake

Ingredients
1 can (21 ounces) cherry pie filling
1 can (15 ounces) pitted dark sweet cherries, undrained
1 chocolate cake mix (regular size)
1/2 cup sliced almonds
3/4 cup butter, cubed

Directions
Preheat oven to 375°. Spread pie filling into a greased 13×9-in. baking dish; top with undrained cherries. Sprinkle with cake mix and almonds. Top with cubed butter.

Bake 40-50 minutes or until topping is set. Serve warm or at room temperature. Yield: 12 servings.

Recipe found here: Black Forest Dump Cake

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