TORTILLA DESSERT CUPS - Shar
3 tablespoons sugar
2 teaspoons ground cinnamon
10 flour tortillas (6 inches)
1 package (8 ounces) reduced-fat cream cheese, softened
1 cup cold fat-free milk
1 package (1 ounce) sugar-free instant white chocolate or vanilla pudding mix
2 cups reduced-fat whipped topping
1/4 cup milk chocolate chips, melted
In a small bowl, combine sugar and cinnamon. Spray one side of each tortilla with cooking spray; sprinkle with cinnamon-sugar. Turn tortillas over; repeat on the other side. Cut each tortilla into four wedges. For each dessert cup, place round edge of one tortilla wedge in the bottom of a muffin cup, shaping sides to fit cup. Place a second tortilla wedge in muffin cup, allowing bottom and sides to overlap.
Bake at 350° for 10 minutes or until crisp and lightly browned. Cool completely in pan.
Filling
beat cream cheese in a mixing bowl until smooth. In another mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Beat in cream cheese on low until smooth. Fold in whipped topping. Cover and refrigerate for 1 hour. Carefully remove cups from pan.
Pipe or spoon about 3 tablespoons filling into each cup. Drizzle with melted chocolate. Refrigerate for 5 minutes or until chocolate is set. Store in the refrigerator.
BUTTERSCOTCH KRISPIES
1 C sugar
5 C Rice Krispies
1 C light corn syrup
6 oz butterscotch chips
1 C peanut butter (can use crunchy
6 oz chocolate chips
Combine sugar and syrup, heat until boils. Remove from heat. Stir in peanut butter and Rice Krispies. Press into a 9x13 in greased pan. Melt chips together and spread over Rice Krispies.
DIRT DESSERT Mary M Jones
<2 8 oz pkg. ream cheese, softened
4 1/2 c milk
3 pkg instant vanilla pudding
12 0z Cool Whip
16 oz Oreo cookies, frozen, then crush in blender
beat cheese & milk, in lg. bowl. Add instant pudding, beat til creamy fold in Cool Whip, refrigerate over night put in several layers - pudding, Oreos, pudding, Oreos.. make sure Oreos are the top layer, to resemble Dirt.
FAKE JELLY FILLED DOUGHNUTS - Thelma M
my grand children love these
6 T margarine; melted
3/4 c Sugar
3/4 tsp Cinnamon
1/3 c Raspberry jelly
10 oz Hungry jack fluffy biscuits
Heat oven to 375º Put melted margarine in small bowl. In another bowl, combine sugar and cinnamon; set aside. Stir jelly until smooth. Seal tip of large baster with foil. Remove rubber bulb. Spoon jelly into baster; replace bulb. Bake biscuits as directed on can. Immediately dip each hot biscuit in melted margarine, coating all sides. Roll in sugar mixture, heavily coating all sides of each biscuit. Insert baster in side of each biscuit; squeeze small amount of jelly into center. (Refill baster as needed.)
HARVEST BARS - Michelle Miller
1/4 cup oil
3/4 cup flour
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp vanilla
2 eggs
2/3 cup canned pumpkin
1/2 cup chopped nuts
1/2 cup raisins
1/2 cup dates (optional)
Combine all ingred. and mix well. Pour into jellyroll pan bake 350° for 25 to 30 min
Dust with powdered sugar after cool. cut into squares.
Chocolate Mint Baked Custard - John S
1 1/2 cup Milk; Divided
1 cup Mint Chocolate Chips
1 cup Sweetened Condensed Milk
2 Eggs
Preheat oven to 350º. In a small saucepan, combine 1/2 c milk and the mint chocolate chips. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Set aside. In a large bowl, combine remaining 1 c of milk, condensed milk, and eggs; beat until well blended. Add chocolate mixture; beat well. Pour into a 1-quart casserole. Fill a 13 x 9 x 2-inch baking pan with 4 cups of water. Place casserole in baking pan. Bake at 350º. for 50 to 55 minutes. Serve warm or cool completely.
PEACH FRITTERS - Bev R
my children & grkids love these
1/2 cup Sugar
2 Eggs, well beaten
1/3 cup Margarine
2 cup Flour
3 tsp Baking powder
1/2 tsp Salt
1 cup Milk
1/2 tsp Lemon juice
1/2 tsp Vanilla
1 1/2 cup Peaches, chopped, canned or fresh
Cool Whip or Whipping cream
Cream the marg. and sugar, add the eggs and beat thoroughly. add dry ingrediens alternately with the milk. Fold in the peaches, lemon juice and vanilla. Drop by teaspoonfuls into hot fat and fry until golden brown. Serve with whipped cream or sprinkle with powdered sugar.
CHOCOLATE ORANGE CHEESECAKE - John S
1 cup Chocolate Wafer Crumbs
1/4 tsp Cinnamon
3 T Margarine, Melted
32 oz Cream Cheese, Softened
3/4 cup Sugar
4 Lg Eggs
1/2 cup Sour Cream
1 tsp Vanilla
1/2 cup Semi sweet Choc. Chips Melted
2 T Orange Flavord Liqueur
1/2 tsp Grated Orange Peel
Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch spring form pan. Bake at 325º, 10 minutes. Combine cream cheese and sugar, mixing at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Blend chocolate into 3 cups of batter; blend liqueur and peel into remaining batter. Pour chocolate batter over crust. Bate at 350º, 30 minutes. Reduce oven temperature to 325º. Spoon remianing batter over chocolate batter continue baking 30 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
SAUSAGE CRANBERRY CREAM CHEESE - Susie H
DOUGH
2 cups Flour
1 T+ Sugar
1/2 tsp Salt
1 tsp Baking soda
1 tsp Cream of tartar
1/2 cup margarine
3/4 cup Milk
1 cup Swiss cheese, shredded
FILLING
1 pound Sausage
1/3 cup Onion, chopped
1/2 cup Cranberry sauce, wholeberry is best
3 oz Cream cheese
Dough.
Sift flour, sugar, salt, baking soda & cream of tartar, cut in margarine until the mixture resembles corn meal. Add milk all at once and stir to form a soft dough. Roll into rectangle 8x20 inches. While dough is sitting, fix filling.
Filling.
Brown sausage and onion together in saucepan, stirring to crumble the sausage. Drain then stir in cranberry sauce and cream cheese. Cool. Sprinkle rolled out dough with shredded cheese and spread with sausage mixture. Roll as for jellyroll sealing ends. Slice into about 20, 1 inch slices. Place each slice on a greased baking sheet, cut side down. Bake at 400º for 15-18 minutes. Depending on the amount of sugar you use, this can be used as a dessert or as a main dish.
PUMPKIN MOUSSE - Val R
10 oz Canned pumpkin
1/2 c Sour cream
1/2 c Cream cheese
1 c Sugar
1/2 tsp Salt
2 tsp Pumpkin pie spice
1 tsp Ground ginger
2 Egg yolks
1 1/2 c Whipping cream
2 Egg whites
combine pumpkin, sour cream, cream cheese, 1 cup sugar, salt, pumpkin pie spice, and ginger, beating mixture until ingredients are fluffy. Add egg yolks and beat for 3 minutes. chill for at least 10 min, whip cream with 2 tablespoons sugar, the whipping cream (reserving 1/3 for garnish) into chilled pumpkin mixture, then carefully fold in egg whites. Chill for 4-6 hours. Top with remaining whipped cream and finely chopped crystallized ginger.
PUMPKIN PANCAKES - Val R
a favorite of my grandkids
1 Egg, beaten
1/2-3/4 Cup Milk
1 Cup Flour
1 T Baking Powder
2 T Oil
1/2 teaspoon Salt
1/2 Cup Canned or Fresh Mashed Pumpkin
1/4 teaspoon Cinnamon
1/4 teaspoon Pumpkin Pie Spice
1/4 teaspoon Ground Ginger
1/4 teaspoon Ground Nutmeg
Mix all together using a whip (an electric mixer makes them rubbery). Combine with a few quick stokes. Do not over mix. Just enough milk, depending on how thick your pumpkin is. Heat the pan or griddle. Test for readiness. Spoon the batter on to the griddle in about 4 or 5 inch size pancakes. When the top of the pancake is covered with air bubbles, gently check the bottom of the pancake with a spatula. If it is golden brown then turn the pancake and cook the other side. When cooked add to a warmed plate and stack with butter. Serve with maple syrup or sprinkle of confectioners' sugar and nutmeg. My grandkids like Jelly on them.
MELTED CHOCOLATE SANDWICHES
4 large slices (center cut) country loaf bread such as sourdough
2 1.2 oz. Hershey's Special DarkÓ bars or other bitter or semi-sweet chocolate
Preheat oven to 500°. Place two bread slices on small cookie sheet. Place one candy bar in a single layer over each slice of bread. You may have to break up the bar to custom fit the bread. Place remaining two bread slices over chocolate. Place sandwiches in oven for eight minutes turning once at the halfway point. Serve immediately
