Posts Tagged ‘dessert’

Inspired by Little Debbie Oatmeal Creme Pies

3/4 cup butter, softened
2 large eggs
1 package spice cake mix (regular size)
1 cup quick-cooking oats
1 can (16 ounces) vanilla frosting

Beat butter and eggs until blended. Beat in cake mix and oats. Refrigerate, covered, 2 hours or until firm enough to roll, though dough will remain fairly soft.

Preheat oven to 350°. On a well-floured surface, roll half of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter.
Place 1 in. apart on parchment paper-lined baking sheets. Bake 8-10 minutes or until set. Remove from pans to wire racks to cool completely. Repeat with remaining dough.

Spread frosting on bottoms of half of the cookies; cover with remaining cookies.

Freeze option: Freeze cookies in freezer containers, separating layers with waxed paper. To use, thaw before serving. Yield: 1-1/2 dozen.

Recipe found here: Inspired by Little Debbie Oatmeal Creme Pies

Read Full Post »

White Chocolate Cheesecake Cookie Lasagna

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch for drop cookies
1 package (8 oz) cream cheese, softened
4 cups milk
2 boxes (4-serving size each) white chocolate instant pudding and pie filling mix
2 cups (from 8-oz container) Cool Whip™ frozen whipped topping, thawed
1 tablespoon Betty Crocker™ white candy sprinkles

Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, at least 30 minutes. In food processor, process half of the cookies to coarse crumbs. Remove to medium bowl. Process remaining cookies to coarse crumbs; add to bowl. Set aside.

2 In large bowl, beat cream cheese with electric mixer on medium speed until very smooth. Decrease to low speed; slowly add 1 cup milk. Beat in 2 boxes dry pudding mix, scraping bowl as needed. Slowly add remaining 3 cups milk; beat until well blended.

3 In ungreased 13×9-inch pan or baking dish, press half of the cookie crumbs firmly in bottom. Spread half of cream cheese pudding mixture, about 2 1/2 cups, over crumb bottom. Sprinkle remaining cookie crumbs on top of cream cheese pudding layer. Spread remaining cream cheese pudding mixture on top. Cover and refrigerate 4 hours. When ready to serve, spread whipped topping on top. Sprinkle with candy sprinkles. Cover and refrigerate leftovers.

Recipe found here: White Chocolate Cheesecake Cookie Lasagna

Read Full Post »

Mini Cherry Cobblers

1 can (21 ounces) cherry pie filling
1 tube (6 ounces) refrigerated buttermilk biscuits, separated into 5 biscuits
1 tablespoon butter, melted
2 teaspoons sugar
2 teaspoons brown sugar
1/8 to 1/4 teaspoon ground cinnamon

Set aside some of the pie filling, including five cherries, for garnish. Divide the remaining filling among five ungreased 6-oz. ramekins or custard cups.

Top each with a biscuit; brush with butter. Combine sugars and cinnamon; sprinkle over biscuits. Bake at 375° for 14-18 minutes or until biscuits are browned. Top with reserved pie filling. Yield: 5 servings.

Recipe found here: Mini Cherry Cobblers

Read Full Post »

Banana Pudding

3/4 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
3 cups 2% milk
3 large eggs
1-1/2 teaspoons vanilla extract
8 ounces vanilla wafers (about 60 cookies), divided
4 large ripe bananas, cut into 1/4-inch slices

In a large saucepan, mix sugar, flour and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.

In a small bowl, whisk eggs. Whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in vanilla. Cool 15 minutes, stirring occasionally.

In an ungreased 8-in. square baking dish, layer 25 vanilla wafers, half of the banana slices and half of the pudding. Repeat layers.

Press plastic wrap onto surface of pudding. Refrigerate 4 hours or overnight. Just before serving, crush remaining wafers and sprinkle over top. Yield: 9 servings.

Recipe found here: Banana Pudding

Read Full Post »

Easy Pineapple Upside-Down Cake

1/4 cup butter, melted
1 can (20 ounces) sliced pineapple
10 pecan halves
1 jar (12 ounces) apricot preserves
1 package yellow cake mix (regular size)

Pour butter into a well-greased 13×9-in. baking dish. Drain pineapple, reserving 1/4 cup juice. Arrange pineapple slices in prepared pan; place a pecan half in the center of each slice. Combine the apricot preserves and reserved pineapple juice; spoon over pineapple slices.
Prepare cake batter according to package directions; pour over pineapple.

Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Immediately invert onto a large serving platter. Cool slightly; serve warm. Yield: 12-15 servings.

Recipe found here: Easy Pineapple Upside-Down Cake

Read Full Post »

Butterscotch-Pecan Bread Pudding

9 cups cubed day-old white bread (about 8 slices)
1/2 cup chopped pecans
1/2 cup butterscotch chips
4 large eggs
2 cups half-and-half cream
1/2 cup packed brown sugar
1/2 cup butter, melted
1 teaspoon vanilla extract
Whipped cream and butterscotch ice cream topping

Place bread, pecans and butterscotch chips in a greased 4-qt. slow cooker. In a large bowl, whisk eggs, cream, brown sugar, melted butter and vanilla until blended. Pour over bread mixture; stir gently to combine.

Cook, covered, on low 3-4 hours or until a knife inserted in center comes out clean. Serve warm with whipped cream and butterscotch topping. Yield: 8 servings.

Recipe found here: Butterscotch-Pecan Bread Pudding

Read Full Post »

Colorado Peach Cobbler

1 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
4 cups sliced peeled fresh peaches

1 cup sugar
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/3 cup cold butter
1 egg, beaten
Ice cream, optional

In a large bowl, combine sugar, flour and nutmeg. Add peaches; stir to coat. Pour into a greased 11-in. x 7-in. baking pan.

For topping, in a small bowl, combine sugar, flour, baking powder and salt; cut in the butter until the mixture resembles fine crumbs. Stir in egg. Spoon over peaches.

Bake at 375° for 35-40 minutes or until filling is bubbly and topping is golden. Serve hot or cold with ice cream if desired. Yield: 8-10 servings.

Recipe found here: Colorado Peach Cobbler

Read Full Post »

Older Posts »

%d bloggers like this: