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Monday, February 29, 2016

bread pudding apple pie

Ingredients

  • Servings: 8
  • 3 eggs
  • 1 cup applesauce
  • 1/2 cup vanilla fat-free yogurt
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup rolled oats
  • 1 teaspoon ground cinnamon
  • 3 cups bread cubes
  • 2 apples - peeled, cored and chopped
  • 1/4 cup brown sugar
  • 1/4 cup all-purpose flour
  • 2 tablespoons butter
  • 1 (9 inch) unbaked 9 inch pie crust

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr

    Ready Time: 1 hr 20 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • in a medium mixing bowl stir together eggs, applesauce, yogurt, white sugar, 1/2 cup brown sugar, oats, and cinnamon. stir in bread and apples. pour into pie crust.
  • in another bowl stir 1/4 cup brown sugar and flour. cut in butter until mixture resembles coarse crumbs. sprinkle on top of pie filling.
  • bake in preheated oven for 1 hour or until top is golden and fruit is tender.

Krissy's Easy Chocolate Triple Layer Pie

Ingredients

  • Servings: 1
  • 2 cups cold milk
  • 2 (3.9 ounce) packages instant chocolate pudding mix
  • 1 (9 inch) prepared graham cracker crust, chocolate
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1/2 cup chocolate shavings

Recipe

    Preparation Time: 10 mins Ready Time: 4 hrs 10 mins

  • in a large bowl, mix milk and pudding. beat with wire whisk for 1 minute. spoon 1 1/2 cups of pudding into graham cracker crust.
  • gently fold in 1/2 of the whipped topping into remaining pudding. spread this mixture over the pudding layer in crust. top with remaining whipped topping. garnish with chocolate shavings and cover and refrigerate for 4 hours.

sweet potato, pear and pineapple bread pudding

Ingredients

  • Servings: 6
  • 1 cup sour cream
  • 3/4 cup whole milk
  • 2/3 cup superfine sugar
  • 3 eggs, beaten
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground ginger
  • 1 cup chopped canned pears
  • 1 cup canned crushed pineapple, drained
  • 1 (16 ounce) can sweet potatoes, drained and cut into chunks
  • 4 cups french bread cubes
  • 1/3 cup packed light brown sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon freshly grated orange zest
  • 1/4 cup unsalted butter, melted
  • 1 cup chopped pecans

Recipe

    Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins

  • preheat the oven to 375 degrees f (190 degrees c). butter a 1 quart casserole dish.
  • in a large bowl, whisk together the sour cream, milk, sugar, eggs, baking powder, ginger and vanilla. stir in the pears, pineapple and sweet potatoes just to coat, then add the bread cubes and mix until evenly distributed. pour into the prepared baking dish. set aside.
  • in a separate bowl, stir together the brown sugar, flour and orange zest. briefly stir in the butter and pecans. sprinkle over the top of the bread pudding.
  • bake for 30 minutes in the preheated oven, until evenly puffed up and browned.

butterscotch pecan cookies

Ingredients

  • Servings: 3
  • 1 (18.25 ounce) package butter cake mix
  • 1 (3.4 ounce) package instant butterscotch pudding mix
  • 1/4 cup all-purpose flour
  • 3/4 cup vegetable oil
  • 1 egg
  • 1 cup chopped pecans
  • 1 cup butterscotch chips

Recipe

  • preheat oven to 350 degrees f (175 degrees c). grease cookie sheets.
  • in a medium bowl, stir together the cake mix, instant pudding and flour. add oil and egg, mix until well blended. stir in the pecans and butterscotch chips. batter will be somewhat crumbly.
  • scoop cookies with a small ice cream scoop or compress 1 tablespoon of dough into a ball. place 2 inches apart on the prepared cookie sheets. bake for 10 to 12 minutes in the preheated oven, until the edges are just starting to brown. allow cookies to cool for 2 minutes before removing from baking sheet to cool on wire racks.

Sunday, February 28, 2016

Pineapple And Pistachio Pudding

Ingredients

  • Servings: 6
  • 1 (1 ounce) package instant sugar-free pistachio pudding mix
  • 1 (8 ounce) container plain low-fat yogurt
  • 1 (8 ounce) container vanilla low-fat yogurt
  • 1 (8 ounce) can unsweetened crushed pineapple, undrained
  • 1 cup frozen whipped topping, thawed

Recipe

    Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins

  • in a large bowl, combine pistachio pudding mix, plain yogurt, vanilla yogurt and crushed pineapple. mix until smooth. fold in whipped topping. cover, and refrigerate until chilled.

Saturday, February 27, 2016

Pistachio Cream Pie

Ingredients

  • Servings: 1
  • 1 1/2 cups all-purpose flour
  • 1/4 cup chopped walnuts
  • 3/4 cup butter, softened
  • 1 (8 ounce) package cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 cup confectioners' sugar
  • 1 (16 ounce) container frozen whipped topping, thawed
  • 2 (3 ounce) packages instant pistachio pudding mix
  • 3 cups cold milk
  • 1/4 cup maraschino cherries
  • 1/8 cup chopped pistachio nuts

Recipe

    Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 1 hr 45 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • combine the flour, walnuts, and butter and mix well. press the mixture into the bottom of a 9 x 13 inch pan. bake in the preheated oven until the nuts are fragrant and the crust is lightly browned, 20 to 30 minutes. cool.
  • mix together the cream cheese, vanilla, confectioners' sugar, and 1 cup whipped topping. beat well, and spread the filling over the cooled crust. refrigerate for 1 hour.
  • mix the instant pudding with milk until thick. spread the pudding over the cream cheese layer. top with remaining whipped topping, sprinkle with nuts, and decorate with maraschino cherries.

Friday, February 26, 2016

Light Pumpkin Chocolate Chip Muffins

Ingredients

  • Servings: 16
  • cooking spray
  • 1 (15 ounce) can pumpkin puree
  • 1 egg
  • 2/3 cup white sugar
  • 1/4 cup vegetable oil
  • 1/2 cup applesauce
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 (1 ounce) package sugar-free instant vanilla pudding mix
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 (6 ounce) package semisweet chocolate chips, divided

Recipe

    Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 50 mins

  • preheat oven to 350 degrees f (175 degrees c). line 16 muffin cups with paper liners. spray liners with cooking spray.
  • mix pumpkin puree, egg, sugar, vegetable oil, applesauce, and vanilla extract together in a bowl.
  • mix flour, pudding mix, baking powder, cinnamon, salt, and baking soda together in a large bowl. add about half the chocolate chips; stir. pour pumpkin mixture into the flour mixture; stir to combine. spoon batter into prepared muffin cups; top with remaining chocolate chips.
  • bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.

maple crunch cream pie

Ingredients

  • Servings: 1
  • apple flling:
  • 4 cups granny smith apples - peeled, cored and thinly sliced
  • 4 tablespoons white sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup butter
  • streusel topping:
  • 5 tablespoons rolled oats
  • 5 tablespoons all-purpose flour
  • 1/2 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup butter, melted
  • maple cream filling:
  • 1 (8 ounce) package cream cheese, softened
  • 1 1/2 cups milk
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 1 teaspoon maple flavored extract
  • 1 (9 inch) deep dish pie crust, baked and cooled

Recipe

    Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 2 hrs 45 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • place sliced apples in a large bowl, and toss with 4 tablespoons sugar and 1 teaspoon cinnamon. melt 1/4 cup butter in a large skillet over medium heat. saute apples until tender, 10 to 15 minutes. allow to cool.
  • to make the streusel topping: in a medium bowl, mix together oatmeal, flour, 1/2 cup sugar and 1 teaspoon cinnamon. drizzle with1/4 cup melted butter, and mix with the fork until mixture resembles chunky crumbs, or granola. if mixture seems too moist, add a little oatmeal or flour until the consistency is right. sprinkle crumbs an ungreased jellyroll pan. bake in preheated oven for 20 to 25 minutes, stirring every 8 minutes or so, until light golden brown and crunchy. transfer to a bowl and let cool.
  • to make maple cream filling: in a medium mixing bowl, beat cream cheese until fluffy. gradually beat in 1 cup milk, pudding mix, and maple extract. add remaining 1/2 cup milk, and beat until smooth. spread cream cheese mixture into pie shell and refrigerate until apples are cool.
  • after apples have cooled, remove them from skillet with a slotted spoon and transfer to a bowl. reserve remaining apple syrup to drizzle over streusel. arrange cooled apples over maple cream, then sprinkle with cooled streusel. drizzle the reserved apple syrup over the top and refrigerate at least 2 hours before serving in order to allow the maple cream to firm up.

lemon pudding cookies

Ingredients

  • Servings: 1
  • 1 cup buttermilk baking mix
  • 1 (3 ounce) package instant lemon pudding mix
  • 1 egg
  • 1/4 cup vegetable oil
  • 1/3 cup granulated sugar for decoration

Recipe

  • preheat oven to 350 degrees f (180 degrees c). grease 2 large cookie sheets.
  • mix baking mix, pudding, egg and oil in a large bowl until dough forms.
  • roll dough into 1 inch balls. place balls 2 inches apart on the cookie sheets. dip flat bottom glass or cookie press into sugar. press dough ball and flatten into 1/4 inch thick cookie. bake until just golden brown on the edges, about 10 minutes. transfer to racks and cool completely.

award winning soft chocolate chip cookies

Ingredients

  • Servings: 6
  • 4 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 cups butter, softened
  • 1 1/2 cups packed brown sugar
  • 1/2 cup white sugar
  • 2 (3.4 ounce) packages instant vanilla pudding mix
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 4 cups semisweet chocolate chips
  • 2 cups chopped walnuts (optional)

Recipe

    Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins

  • preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
  • in a large bowl, cream together the butter, brown sugar, and white sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
  • bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

Thursday, February 25, 2016

Fantastic Pie

Ingredients

  • Servings: 1
  • 1 1/4 cups all-purpose flour
  • 2/3 cup butter, softened
  • 3/4 cup chopped pecans
  • 1 (8 ounce) package cream cheese, softened
  • 1 1/2 cups confectioners' sugar
  • 1 1/2 cups nondairy whipped topping
  • 1 (5 ounce) package instant lemon pudding mix
  • 3 cups cold milk
  • 1 1/2 cups frozen whipped topping

Recipe

    Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 2 hrs 40 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • in a medium bowl, mix together flour, softened butter, and 3/4 cup chopped nuts until a soft dough forms. press dough into bottom and sides of a 9 inch deep-dish pie pan. bake in preheated oven for 30 minutes. allow to cool completely.
  • in a medium mixing bowl, beat together softened cream cheese and confectioners' sugar until fluffy. fold in 1 1/2 cups nondairy whipped topping. spread mixture into cooled crust.
  • in a medium bowl, whisk together pudding mix and cold milk until smooth. allow to set up 5 minutes, then spread over cream cheese layer. top with remaining whipped topping and sprinkle with remaining nuts. refrigerate at least 2 hours before serving.

Quick Banana Nut Bread

Ingredients

  • Servings: 2
  • 1 serving cooking spray
  • 1 (18.25 ounce) package yellow cake mix
  • 1 cup chopped pecans
  • 2 ripe bananas, mashed
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 4 eggs

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c). spray 2 9x5-inch loaf pans with cooking spray.
  • mix cake mix, pecans, bananas, water, vegetable oil, pudding mix, and eggs together in a large bowl with an electric mixer until evenly blended. pour half the batter into each of the prepared loaf pans.
  • bake in the preheated oven until a toothpick inserted in the middle of each loaf comes out clean, about 45 minutes.

Wednesday, February 24, 2016

bread pudding i

Ingredients

  • Servings: 1
  • 5 cups day-old bread cubes
  • 4 cups scalded milk
  • 1/2 cup butter, melted and cooled
  • 1 cup white sugar
  • 1/2 teaspoon salt
  • 4 eggs, beaten
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 cup raisins (optional)
  • 1/2 cup white sugar
  • 1/2 tablespoon cornstarch
  • 1 cup hot water
  • 2 tablespoons butter
  • 3 tablespoons lemon juice
  • 1 tablespoon lemon zest

Recipe

  • preheat oven to 350 degrees f (175 degrees c). spray an 8x11 inch casserole with nonstick spray.
  • in a large bowl, combine bread cubes, 1 cup sugar, salt, cinnamon, and nutmeg. mix in raisins, if desired.
  • in another bowl, blend milk, melted butter, and eggs. add wet ingredients to dry, and mix together without turning bread mixture into mush. pour mixture into prepared casserole dish.
  • place casserole dish into a larger baking pan. pour hot water into baking pan about 1/3 up the side of the casserole dish, creating a water bath. bake for 45 minutes.
  • in a small saucepan, combine 1/2 cup sugar, cornstarch, 1 cup hot water, 2 tablespoons butter, lemon juice, and lemon zest. cook on medium heat until bubbling and thickened. stir constantly to avoid scorching. serve with bread pudding.

Lemon Delight

Ingredients

  • Servings: 1
  • 1 (18.25 ounce) package lemon cake mix
  • 1 (11 ounce) can mandarin oranges, with juice
  • 1/2 cup sour cream
  • 4 eggs
  • 1 (3.5 ounce) package instant french vanilla pudding
  • 1 (20 ounce) can crushed pineapple, drained
  • 1 (8 ounce) container frozen whipped topping, thawed

Recipe

    Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins

  • preheat oven to 350 degrees f (175 degrees c).grease and flour a 9x13 inch pan.
  • in a large bowl, mix together the cake mix, madarin oranges with juice, sour cream and eggs until smooth and creamy. spread batter evenly into the prepared pan.
  • bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted comes out clean.
  • to make the frosting, stir together the pineapple and instant pudding mix in a medium bowl. fold in whipped toping. frost cooled cake.

Tuesday, February 23, 2016

award winning soft chocolate chip cookies

Ingredients

  • Servings: 6
  • 4 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 cups butter, softened
  • 1 1/2 cups packed brown sugar
  • 1/2 cup white sugar
  • 2 (3.4 ounce) packages instant vanilla pudding mix
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 4 cups semisweet chocolate chips
  • 2 cups chopped walnuts (optional)

Recipe

    Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins

  • preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
  • in a large bowl, cream together the butter, brown sugar, and white sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
  • bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

award winning soft chocolate chip cookies

Ingredients

  • Servings: 6
  • 4 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 cups butter, softened
  • 1 1/2 cups packed brown sugar
  • 1/2 cup white sugar
  • 2 (3.4 ounce) packages instant vanilla pudding mix
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 4 cups semisweet chocolate chips
  • 2 cups chopped walnuts (optional)

Recipe

    Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins

  • preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
  • in a large bowl, cream together the butter, brown sugar, and white sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
  • bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

Chocolate Pie I

Ingredients

  • Servings: 1
  • 1 (9 inch) pie shell, baked
  • 1/4 cup butter
  • 1 1/4 cups white sugar
  • 2 tablespoons unsweetened cocoa powder
  • 3 tablespoons all-purpose flour
  • 2 egg yolks
  • 1 cup milk
  • 1/2 teaspoon vanilla extract
  • 2 egg whites

Recipe

    Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • in a cast iron skillet over medium low heat, melt the butter.
  • combine one cup of the sugar with cocoa and flour. beat the egg yolks with the milk and add them to the sugar mixture.
  • add the sugar and egg mixture to the skillet with the melted butter or margarine and cook gently, stirring constantly until thick. (watch this mixture closely as it has a tendency to burn)! add the vanilla. pour the mixture into the baked crust.
  • beat the egg whites until soft peaks form; add the remaining 1/4 cup sugar and beat until meringue is glossy and stiff peaks form. spread beaten egg whites over the hot filling be sure the whites touch the edges of the crust. bake in the preheated oven for 10 to 15 minutes (or until the meringue is golden brown).

Monday, February 22, 2016

Lemon Poppy Seed Dessert Cake

Ingredients

  • Servings: 1
  • 1 (18.25 ounce) package lemon cake mix
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 4 eggs
  • 3/4 cup vegetable oil
  • 1 1/4 cups water
  • 1/2 cup poppy seeds
  • 1 (21 ounce) can lemon pie filling
  • 1 (3.4 ounce) package instant lemon pudding mix
  • 1 cup milk
  • 1 (8 ounce) container frozen whipped topping, thawed

Recipe

    Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins

  • preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan.
  • in a large bowl, stir together cake mix and vanilla pudding mix. make a well in the center and pour in eggs, oil water and poppy seeds. beat on low speed until blended. scrape bowl, and beat 4 minutes on medium speed. pour batter into prepared pan.
  • bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool completely. spread lemon pie filling over the cooled cake.
  • in a large bowl, mix instant lemon pudding with milk. mix well and let stand about 5 minutes until fairly set. fold in thawed whipped topping. spread over pie filling. refrigerate for at least 4 hours before serving.

Unbelievable Popovers

Ingredients

  • Servings: 6
  • 2 eggs
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt

Recipe

    Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 1 hr

  • lightly grease a popover pan and refrigerate. beat together eggs and milk. mix in flour and salt and stir until moistened. ignore any lumps in the batter. pour batter into chilled pan.
  • place pan into cold oven. heat oven to 450 degrees f (230 degrees c) and bake for 30 minutes, or until popovers have set.

award winning soft chocolate chip cookies

Ingredients

  • Servings: 6
  • 4 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 cups butter, softened
  • 1 1/2 cups packed brown sugar
  • 1/2 cup white sugar
  • 2 (3.4 ounce) packages instant vanilla pudding mix
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 4 cups semisweet chocolate chips
  • 2 cups chopped walnuts (optional)

Recipe

    Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins

  • preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
  • in a large bowl, cream together the butter, brown sugar, and white sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
  • bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

Isolde's German Cheesecake

Ingredients

  • Servings: 1
  • 3/8 cup butter
  • 1/2 cup white sugar
  • 1 egg
  • 1 teaspoon baking powder
  • 1 1/3 cups all-purpose flour
  • 18 ounces quark
  • 3 tablespoons oil
  • 3/4 cup white sugar
  • 1 individual packet vanilla sugar
  • 1 (3 ounce) package non-instant vanilla pudding mix
  • 2 egg yolks
  • 1 egg
  • 2 1/8 cups milk
  • 2 tablespoons fresh lemon juice

Recipe

    Preparation Time: 15 mins Cook Time: 1 hr

    Ready Time: 1 hr 15 mins

  • preheat oven to 350 degrees f (175 degrees c). lightly grease a 9 inch springform pan.
  • in a medium bowl, mix together the butter and sugar until smooth. mix in 1 egg, then stir in the baking powder and flour. knead together into dough. press into the bottom and up the sides of the prepared pan.
  • mix together the quark, oil, 3/4 cup white sugar, vanilla sugar, and pudding mix in a large bowl until smooth. blend in the egg yolks, egg, milk, and lemon juice; pour mixture into the prepared pan.
  • bake in preheated oven until the filling no longer moves when you shake the pan, about 1 hour.

Sunday, February 21, 2016

Capirotada (mexican Bread Pudding)

Ingredients

  • Servings: 10
  • 1 (1 pound) loaf white bread
  • 2 tablespoons butter
  • 1 cup raisins
  • 1 cup pineapple chunks, drained
  • 4 ounces colby longhorn cheese
  • 3/4 cup chopped walnuts
  • 10 cinnamon sticks
  • 2 cups white sugar
  • 2 cups water

Recipe

  • preheat oven to 350 degrees f (175 degrees c).
  • combine water, cinnamon, and sugar in a medium saucepan. bring to a boil and let simmer for about 15 minutes. set aside.
  • toast bread and butter each slice on one side. arrange toast in a single layer in a large casserole dish. sprinkle bread with raisins, nuts, and pineapple. slice cheese and place over this mixture. repeat layers until all bread is used, making sure enough cheese is left over for the top. pour the cinnamon syrup mixture over everything in baking dish.
  • bake for 30 minutes. remove from oven and cool for at least 15 minutes.

award winning soft chocolate chip cookies

Ingredients

  • Servings: 6
  • 4 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 cups butter, softened
  • 1 1/2 cups packed brown sugar
  • 1/2 cup white sugar
  • 2 (3.4 ounce) packages instant vanilla pudding mix
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 4 cups semisweet chocolate chips
  • 2 cups chopped walnuts (optional)

Recipe

    Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins

  • preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
  • in a large bowl, cream together the butter, brown sugar, and white sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
  • bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

danish rice pudding with almonds

Ingredients

  • Servings: 6
  • 2 cups milk
  • 1/3 cup arborio rice
  • 1/4 cup chopped blanched almonds
  • 1/4 cup
  • 1/2 (.25 ounce) envelope unflavored gelatin
  • 1/3 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 1 (12 ounce) package frozen raspberries - thawed and drained

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 4 hrs 40 mins

  • in a saucepan, bring the milk to a boil, and then add rice. reduce heat to simmer, and continue cooking for 20 minutes, stirring occasionally. remove from heat, and set aside to cool to room temperature.
  • in a small saucepan, mix the and gelatin; stir over low heat until the gelatin is dissolved. stir in the sugar until completely dissolved, and then stir in vanilla. stir into the rice with the chopped almonds. refrigerate.
  • pour cream into a bowl, and whip until light and fluffy soft peaks appear. fold into chilled rice pudding. serve in small bowls, topped with frozen raspberries.

Saturday, February 20, 2016

award winning soft chocolate chip cookies

Ingredients

  • Servings: 6
  • 4 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 cups butter, softened
  • 1 1/2 cups packed brown sugar
  • 1/2 cup white sugar
  • 2 (3.4 ounce) packages instant vanilla pudding mix
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 4 cups semisweet chocolate chips
  • 2 cups chopped walnuts (optional)

Recipe

    Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins

  • preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
  • in a large bowl, cream together the butter, brown sugar, and white sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
  • bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

Friday, February 19, 2016

raspberry summer pudding (english style)

Ingredients

  • Servings: 3
  • 1 1/2 cups white sugar
  • 1 tablespoon water
  • 3 cups fresh raspberries
  • 6 slices white bread
  • 1 cup whipped cream

Recipe

    Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 8 hrs 30 mins

  • in a saucepan over medium heat, combine the sugar, water, and raspberries. cook, stirring carefully so as not to damage the berries, until the mixture is hot, and the sugar is dissolved. set aside to cool slightly.
  • line a 1 quart bowl with 5 slices of bread. pour the raspberry mixture over the bread, and place the last slice of bread on top. cover the bowl loosely with plastic wrap. place a weight on top of the bowl (canned goods work well), and refrigerate overnight.
  • the next day, remove plastic wrap, and invert a plate. serve chilled, with whipped cream on the side.

Thursday, February 18, 2016

pineapple macadamia nut cake

Ingredients

  • Servings: 1
  • 1 1/2 cups all-purpose flour
  • 1 cup white sugar
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup butter flavored shortening
  • 2 eggs
  • 1 (8 ounce) can crushed pineapple with juice
  • 1/2 cup spiced
  • 1 teaspoon vanilla extract
  • 1/2 cup macadamia nuts
  • 1/4 cup water
  • 2 tablespoons butter
  • 1/2 cup white sugar
  • 1/4 cup

Recipe

  • preheat oven to 350 degrees f (175 degrees c) grease and flour a 9x9 inch pan.
  • in a large bowl, mix flour, sugar, pudding mix, baking powder and salt. make a well in the center and add shortening, eggs, pineapple, 1/2 cup and vanilla. beat until smooth. stir in macadamia nuts.
  • bake at 350 degrees f (175 degrees c) for 45 to 55 minutes, or until a toothpick inserted into cake comes out clean. while cake is still very warm, poke holes all over top of cake with toothpick. slowly spoon glaze cake. cake will be very moist. let stand for at least 15 minutes to absorb glaze. best served while still warm.
  • to make the glaze: place water, butter, and 1/2 cup sugar in small sauce pan. boil 3 minutes. remove from heat and add 1/4 cup .

One-two-three Cake

Ingredients

  • Servings: 1
  • 1 (18.25 ounce) package pineapple flavored cake mix
  • 1/4 cup vegetable oil
  • 1 (21 ounce) can strawberry pie filling
  • 2 eggs
  • 1/2 cup water
  • 1 (8 ounce) can crushed pineapple with juice
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 1 (8 ounce) container frozen whipped topping, thawed

Recipe

    Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch pan.
  • in prepared pan, combine cake mix, oil, eggs, and water. stir together until cake mix is moistened, breaking up any large lumps in the batter and spreading to cover bottom of pan. spoon on pie filling to form strips evenly spaced over batter, but not too close to edge of pan. gently fold batter over pie filling, creating a swirl pattern and spreading out to form an even layer.
  • bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool.
  • for the topping: mix together the crushed pineapple and instant pudding. refrigerate for 5 minutes, or until thickened. fold in whipped topping, then spread over cooled cake. keep refrigerated until ready to serve.

Party Cake Topping

Ingredients

  • Servings: 1
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 1 cup cold milk
  • 1 (8 ounce) package cream cheese, softened
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 (15 ounce) can crushed pineapple, drained

Recipe

    Preparation Time: 10 mins Ready Time: 10 mins

  • in a large bowl, combine pudding mix and milk. beat until smooth. blend in cream cheese. fold in the whipped topping, then fold in the crushed pineapple.

Wednesday, February 17, 2016

stuffed baby yorkies

Ingredients

  • Servings: 12
  • 5 eggs
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 3/4 cup canola oil
  • 4 ounces cooked roast beef, thinly sliced (may use leftovers or from deli)
  • 1/4 cup prepared horseradish
  • 1 cup canned au jus gravy, heated

Recipe

    Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 47 mins

  • whisk the eggs, milk, flour, and salt together in a mixing bowl until the mixture is smooth and glistening. set aside to rest for 20 minutes.
  • preheat oven to 400 degrees f (200 degrees c).
  • meanwhile, place 1 tablespoon oil in each cup of a muffin pan. place the pan in the oven while the batter is resting.
  • whisk the batter briefly. remove the pan from the oven, and immediately fill each cup 3/4 full with batter. the oil should be sufficiently hot so the batter sizzles and begins cooking. spoon about 1 teaspoon roast beef and 1 teaspoon of horseradish into the center of each cup.
  • immediately return pan to the oven, and bake until puffed and golden, about 12 minutes. remove yorkshire puddings from the pan and drain on a plate lined with paper towels. serve hot with prepared au jus.

Tuesday, February 16, 2016

Bread Pudding With Praline Sauce

Ingredients

  • Servings: 16
  • 1/4 cup butter, melted
  • 2 cups half-and-half
  • 2 cups milk
  • 1 (1 pound) loaf soft french bread, torn into small pieces
  • 3 eggs, lightly beaten
  • 3 cups white sugar
  • 4 teaspoons vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 cup raisins, or more to taste (optional)
  • 1/2 pound unsalted butter
  • 1 cup heavy cream
  • 1 cup brown sugar
  • 1/2 cup chopped toasted pecans

Recipe

    Preparation Time: 15 mins Cook Time: 1 hr 10 mins

    Ready Time: 1 hr 25 mins

  • preheat oven to 325 degrees f (165 degrees c). coat a 13x9-inch baking dish with 1/4 cup melted butter.
  • pour half and half and milk over bread in a large mixing bowl; let soak for 10 minutes before gently stirring. stir eggs into the bread mixture until incorporated. add sugar, vanilla extract, cinnamon, and raisins respectively, stirring each addition into the mixture before adding the next. spoon bread mixture into prepared baking dish.
  • bake in preheated oven until bread mixture is firm and pudding-like, about 50 minutes.
  • stir 1/2 pound unsalted butter, heavy cream, and brown sugar together in a heavy saucepan; bring to a boil. reduce heat to low, stir pecans into the cream mixture, and simmer until the sugar is dissolved and the sauce thickens, about 5 minutes; pour over bread pudding to serve.

chocolate crepes

Ingredients

  • Servings: 15
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 3/4 cup all-purpose flour
  • 6 teaspoons white sugar
  • 1/3 tablespoon butter or margarine
  • 1 fluid ounce
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 1 teaspoon instant coffee granules
  • 3 cups heavy cream
  • 4 (1 ounce) squares bittersweet chocolate
  • 1/2 cup butter or margarine
  • 1 1/4 cups nonfat evaporated milk
  • 2 1/2 cups confectioners' sugar

Recipe

    Preparation Time: 1 min Ready Time: 1 min

  • crepe batter: in a large bowl, mix together eggs, milk, water, flour, sugar, 1 teaspoon butter, and .
  • filling: beat pudding mix, instant coffee and whipping cream together with an electric mixer until the mixture is thick.
  • sauce: in a small saucepan, melt the chocolate, butter, evaporated milk, and confectioners' sugar together until the mixture is a little thick.
  • crepes: heat a small skillet (or crepe pan) to a high temperature. place a small amount of batter into the skillet and swirl it around until the batter covers the bottom of the pan. when the crepe is slightly browned flip the crepe over and let the other side brown for a few seconds. the first crepe will most likely not turn out well, but the rest will. stack the crepes on top of each other to let tem cool before filling.
  • spoon the filling into the center of each crepe and roll the crepe up around it. spoon the sauce over the crepes and serve.

zabaglione

Ingredients

  • Servings: 4
  • 5 egg yolks
  • 1/2 cup white sugar
  • 6 tablespoons
  • 2 pints fresh raspberries (optional)

Recipe

    Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins

  • in top of a double boiler over simmering water, mix together egg yolks and sugar until sugar has dissolved. stir in .
  • whisk mixture until it is thick and foamy; continue cooking, whisking constantly, until mixture is thick and very hot to the touch. remove from heat and serve immediately over fresh berries in dessert bowls or glasses.

Great British Fry Up

Ingredients

  • Servings: 1
  • 1/4 cup vegetable oil
  • 1 link lamb sausage
  • 1 frozen hash brown patty
  • 2 thick slices bacon
  • 1 tomato, cut in half
  • 4 mushrooms, sliced
  • 1 egg
  • 1 slice white bread
  • 1 teaspoon butter, or as needed

Recipe

    Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins

  • heat the oil in a skillet over medium heat. add the sausage and hash brown. fry until browned on one side, about 5 minutes. turn them over to fry on the other side and add the tomato, bacon and mushrooms. the idea is to start cooking with the things that take the longest.
  • when the tomato, bacon and mushrooms are just about cooked, crack the egg into the center and allow to cook. you might want to add a little more oil just to crisp the edges. toast the slice of bread while the egg cooks and then spread butter on it. serve everything on a plate with the toast on the side.

ferg's ulster fry-up

Ingredients

  • Servings: 2
  • 2 thick slices irish bacon
  • 2 sausages
  • 1 soda bread farl, sliced in half horizontally
  • 2 potato bread farls
  • 1 tablespoon vegetable oil, or as needed
  • 2 slices black pudding
  • 1 tomato, halved
  • 2 eggs

Recipe

    Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins

  • preheat oven to 300 degrees f (150 degrees c).
  • in a large non-stick skillet over medium heat, cook the bacon and sausages, until they are browned. reserving the fat in the pan, transfer to a heat resistant dish. keep warm in the oven.
  • fry both sides of the potato and soda farls in the reserved fat for a few minutes, or until they are golden and crispy. meanwhile, heat oil in smaller skillet over medium heat and cook black pudding slices and tomato halves. transfer everything to the dish in the oven to keep warm.
  • crack eggs into the pan with any residual bacon grease, adding more oil to the skillet if necessary. fry until egg whites are set but yolks are still runny, or to your liking. divide everything 2 separate plates and serve immediately.

Monday, February 15, 2016

Moon Cake

Ingredients

  • Servings: 1
  • 1 cup water
  • 1/2 cup margarine
  • 1 cup all-purpose flour
  • 4 eggs
  • 2 (3.4 ounce) packages instant vanilla pudding mix
  • 3 cups milk
  • 1 (8 ounce) package cream cheese
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1/4 cup chocolate syrup

Recipe

    Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr 30 mins

  • preheat oven to 400 degrees f (200 degrees c) and lightly grease a jelly roll pan.
  • in a large saucepan, bring water and margarine to a boil. remove from heat, and mix in flour with electric mixer. add eggs, one at a time, beating well after each. spread evenly in prepared pan .
  • bake at 400 degrees f (200 degrees c) for 20 to 25 minutes. set aside to cool completely
  • in large bowl, combine pudding mix, milk and cream cheese. mix with electric mixer until smooth. spread evenly over cooled crust. top with whipped topping and drizzle with chocolate syrup. chill in refrigerator and serve cold.

Garden Club Cake

Ingredients

  • Servings: 1
  • 1 (18.25 ounce) package white cake mix
  • 1 (3 ounce) package instant pistachio pudding mix
  • 3 eggs
  • 1 cup vegetable oil
  • 1 cup caffeinated citrus-flavored soda
  • 1 cup chopped pecans (optional)
  • 1 (3 ounce) package instant pistachio pudding mix
  • 1 1/2 cups milk
  • 2 cups frozen whipped topping, thawed

Recipe

  • preheat oven to 325 f (165 degrees c) and grease the 9 x 13 inch glass baking dish or pan.
  • in a large bowl, combine the cake mix and pudding mix. add oil, eggs and lime flavored soda. blend well, then stir in nuts. pour into greased pan.
  • bake at 325 degrees f (165 degrees c) for 35 to 45 minutes or until tooth pick inserted into center of cake comes out clean. allow cake to cool completely then frost with green thumb frosting.
  • green thumb frosting: beat pudding mix and cold milk for 2 minutes. stir in whipped topping until blended. spread over cake and refrigerate until served. cake taste improved when refrigerated a few hours before serving. best if refrigerated overnight!

Sunday, February 14, 2016

pumpkin gobs

Ingredients

  • Servings: 1
  • 1 1/2 cups solid pack pumpkin puree
  • 1/2 cup butter, softened
  • 1 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 cup shortening
  • 1 1/2 cups white sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup prepared vanilla pudding

Recipe

  • preheat oven to 350 degrees f (190 degrees c). line baking sheets with parchment paper.
  • cream the butter or margarine with the sugar. beat in the pumpkin, egg and vanilla.
  • stir the flour, baking soda, baking powder, salt and ground cinnamon into the pumpkin mixture. blend until combined.
  • drop teaspoonfuls of dough the prepared baking sheets. bake at 350 degrees f (175 degrees c) for 12 to 14 minutes. let cookies cool completely then sandwich two cookies together with vanilla filling.
  • to make vanilla filling: beat the shortening and 1 1/2 cups white sugar together for 10 minutes. beat in the vanilla and the vanilla pudding. beat until creamy.

award winning soft chocolate chip cookies

Ingredients

  • Servings: 6
  • 4 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 cups butter, softened
  • 1 1/2 cups packed brown sugar
  • 1/2 cup white sugar
  • 2 (3.4 ounce) packages instant vanilla pudding mix
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 4 cups semisweet chocolate chips
  • 2 cups chopped walnuts (optional)

Recipe

    Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins

  • preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
  • in a large bowl, cream together the butter, brown sugar, and white sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
  • bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

blueberry yogurt pound cake

Ingredients

  • Servings: 1
  • 1 (18.25 ounce) package yellow cake mix with pudding included
  • 1/4 cup brown sugar
  • 1 cup low-fat vanilla yogurt
  • 1/2 cup applesauce
  • 1/4 cup water
  • 1/4 cup vegetable oil
  • 3 eggs
  • 1 teaspoon maple flavoring
  • 1/2 teaspoon ground cinnamon, plus more for dusting
  • 1 1/2 cups blueberries
  • 1/4 cup confectioners' sugar

Recipe

    Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 2 hrs 10 mins

  • preheat oven to 350 degrees f (175 degrees c). grease and flour a 10-inch fluted tube pan (such as bundt®).
  • mix cake mix and brown sugar together in a bowl; add yogurt, applesauce, water, vegetable oil, eggs, maple flavoring, and cinnamon. beat on low speed with an electric hand mixer until blended. scrape bowl and beat on medium speed for 4 more minutes.
  • toss blueberries with enough cinnamon to evenly dust each berry in a bowl. fold blueberries into the batter. pour batter into the prepared pan.
  • bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 55 to 60 minutes. let cool in pan for 10 minutes, then turn out a wire rack to cool completely. dust with confectioners' sugar.

Saturday, February 13, 2016

Nana Bessie's Whoopie Pies

Ingredients

  • Servings: 24
  • 2/3 cup vegetable shortening
  • 2 cups white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 2 cups milk
  • 3 cups milk
  • 9 tablespoons all-purpose flour
  • 1 1/2 cups vegetable shortening
  • 1 1/2 cups butter
  • 2 1/4 cups white sugar
  • 1 tablespoon vanilla extract

Recipe

    Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr 20 mins

  • preheat oven to 350 degrees f (175 degrees c). line baking sheets with parchment paper.
  • to make cookies, beat 2/3 cup of vegetable shortening with 2 cups of sugar in a large mixing bowl with an electric mixer until the mixture is creamy. beat in eggs and 2 teaspoons of vanilla extract until thoroughly combined. whisk together 4 cups of flour, the cocoa powder, and baking soda until thoroughly mixed, then beat the flour mixture into the vegetable shortening mixture in several additions, alternating with the milk. beat dough just until smooth.
  • drop dough by tablespoon the prepared baking sheets, about 2 inches apart, making the cookies as round as possible. recipe should yield about 48 cookies.
  • bake in the preheated oven until the cookies are set in the middle, 15 to 20 minutes. watch carefully to avoid burning the cookies. allow cookies to cool for several minutes on baking sheets before removing to finish cooling on racks.
  • to make the filling, pour 3 cups of milk into a large saucepan over low heat, and whisk in 9 tablespoons of flour until smooth. allow the mixture to come to a simmer, whisking constantly, until as thick and smooth as pudding, about 3 minutes. place the thickened mixture into the refrigerator to cool, about 30 minutes.
  • in a large mixing bowl, beat 1 1/2 cup of vegetable shortening with the butter until thoroughly combined, then beat in 2 1/4 cup of sugar and 1 tablespoon vanilla extract until the mixture is thoroughly combined. beat the cooled milk mixture into the butter mixture until smooth and fluffy, 1 to 2 minutes.
  • choose 2 cookies of the same size, and spread a thick layer of filling on the flat side of a cookie; top with remaining cookie. repeat with remaining cookies and frosting.

Friday, February 12, 2016

kale orange banana smoothie

Ingredients

  • Servings: 1
  • 1 orange, peeled
  • 1/2 cup water
  • 1 leaf kale, torn into several pieces
  • 2 ripe bananas, peeled

Recipe

    Preparation Time: 10 mins Ready Time: 10 mins

  • blend the orange in a blender until mostly juice.
  • add the water and kale; blend again on high speed until kale is liquefied.
  • break the bananas into chunks and add to the blender. start blending on a lower speed until the banana is incorporated. increase speed to blend the mixture into a pudding-like texture.

Hot Fudge Pudding Cake Ii

Ingredients

  • Servings: 1
  • 1 3/4 cups white sugar
  • 1 1/2 cups all-purpose flour
  • 10 tablespoons unsweetened cocoa powder
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • 1/2 cup butter, melted
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup packed brown sugar
  • 1 2/3 cups hot water

Recipe

  • preheat oven to 350 degrees f (175 degrees c).
  • in a medium bowl, stir together the 2/3 cup sugar, flour, 5 tablespoons of the cocoa, baking powder and salt. blend in milk, melted butter and vanilla; beat until smooth. pour batter into one 9 inch square baking dish.
  • in separate bowl, stir together the remaining white sugar, brown sugar and the remaining cocoa; sprinkle mixture evenly over batter. pour hot water over top. do not stir!
  • bake at 350 degrees f (175 degrees c) for 35 to 40 minutes or until center is almost set. let stand for 15 minutes. then spoon into dessert dishes, spooning sauce from bottom of pan over top.

Thursday, February 11, 2016

Banana Trifle

Ingredients

  • Servings: 12
  • 2 (3.5 ounce) packages instant banana pudding mix
  • 1 quart cold milk
  • 2 bananas, chopped
  • 4 cups heavy cream
  • 4 teaspoons vanilla extract
  • 1 cup confectioners' sugar
  • 1 (12 ounce) package prepared pound cake, cubed
  • 1/2 (12 ounce) box vanilla wafers (such as nilla®), crushed

Recipe

    Preparation Time: 30 mins Ready Time: 30 mins

  • whisk pudding mix with milk until smooth. stir in chopped bananas; set aside.
  • in a large bowl, whip cream until stiff peaks are just about to form. beat in vanilla and sugar until peaks form. make sure not to over-beat, or cream will become lumpy and butter-like.
  • layer half the pound cake cubes, half the pudding, half the whipped cream, and half the crushed vanilla wafers in a trifle bowl. repeat with the remaining cake, pudding, and whipped cream, and top with the remaining crushed wafers. chill in the refrigerator until ready to serve.

next-best-thing-to-robert-redford pie

Ingredients

  • Servings: 1
  • 1 cup all-purpose flour
  • 2/3 cup butter
  • 1 cup chopped walnuts
  • 1 (8 ounce) package cream cheese
  • 1 cup white sugar
  • 2 (8 ounce) containers frozen whipped topping, thawed
  • 1 (5.9 ounce) package instant chocolate pudding mix
  • 1 (5.1 ounce) package instant vanilla pudding mix
  • 3 cups milk
  • 1/8 cup grated semisweet chocolate

Recipe

  • combine flour, butter, and chopped nuts. press into the bottom of a 9 x 13 x 2 inch pan. bake at 350 degrees f (175 degrees c) for 25 minutes, or until golden brown.
  • combine cream cheese, sugar, and 1 container of whipped topping until well mixed. spread evenly over the cooled crust.
  • mix pudding mixes and milk well until thick. spread evenly over the cream cheese filling. spread remaining container of whipped topping over the pudding layer. sprinkle grated chocolate over the top.
  • refrigerate for 6 to 8 hours before serving.

Wednesday, February 10, 2016

Kelly's Butterscotch Pudding

Ingredients

  • Servings: 4
  • 1 cup packed brown sugar
  • 1/4 cup cornstarch
  • 3 cups milk
  • 1/2 teaspoon salt
  • 3 egg yolks, beaten
  • 1/4 cup butter
  • 1 teaspoon vanilla extract

Recipe

    Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins

  • in a small bowl, mix together brown sugar, cornstarch and salt. add enough milk to make thick paste. in a saucepan over medium heat, bring milk to a boil. stir in brown sugar mixture, return to a boil, and cook for 1 minute.
  • place egg yolks in small bowl. temper the yolks by quickly stirring in about 1/4 of hot milk mixture. pour yolk mixture back into hot milk mixture, and return to heat. cook, stirring constantly, for 1 minute; remove from heat. stir in butter and vanilla until butter is melted. pour into bowls, and let cool slightly.

Tuesday, February 9, 2016

chocolate delight

Ingredients

  • Servings: 12
  • 2 (8 or 9 inch) baked round chocolate cake layers, cooled
  • 1 cup coffee-flavored liqueur
  • 2 (5.9 ounce) packages instant chocolate pudding mix
  • 4 cups milk, or as needed
  • 6 (1.4 ounce) bars chocolate covered toffee bars, chopped
  • 2 (12 ounce) containers frozen whipped topping, thawed
  • 1 (1 ounce) square semisweet chocolate

Recipe

    Preparation Time: 15 mins Ready Time: 45 mins

  • cut chocolate cake into large squares and place on a baking sheet or large baking dish (see cook's note). pour coffee-flavored liqueur over cake and set aside. prepare chocolate pudding with milk according to package directions.
  • in large trifle bowl or other glass bowl, crumble half of liqueur-moistened cake. top cake with half of chocolate pudding, half of crumbled candy bars, and one container of whipped topping. repeat with remaining cake, pudding, candy bars, and cool whip®. shave chocolate with a vegetable peeler for garnish; sprinkle over top of dessert. keep refrigerated until serving.

Maja Blanca (coconut Pudding)

Ingredients

  • Servings: 10
  • 1/2 cup water
  • 1/2 cup cornstarch
  • 1 cup coconut milk
  • 3/4 cup water
  • 1/2 cup white sugar
  • 1/4 cup fresh sweet corn kernels
  • 1/4 cup sweetened flaked coconut

Recipe

    Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 2 hrs 25 mins

  • butter an 8-inch baking dish or pie pan, and set aside. mix 1/2 cup of water with the cornstarch in a bowl, and stir until smooth.
  • combine the coconut milk, 3/4 cup of water, and sugar in a saucepan over low heat, and stir until the sugar is dissolved. bring the mixture to a boil, add the corn kernels, and then stir in the cornstarch mixture, stirring quickly to avoid lumps as it becomes very thick. bring the mixture back to a boil, and simmer until fully thickened and smooth, stirring constantly, about 2 minutes. pour the maja blanca into the prepared dish, and set aside to cool until firm, about 2 hours.
  • place the coconut flakes in a dry skillet over medium heat, and stir to toast. watch them carefully so they don't burn. remove the toasted coconut flakes to a bowl, let cool, and sprinkle over the pudding before serving.

Pineapple Bread Pudding With Raisins

Ingredients

  • Servings: 8
  • 3 eggs
  • 1 cup white sugar
  • 1 (8 ounce) can crushed pineapple in juice, undrained
  • 1/2 cup butter, melted
  • 1/2 cup raisins (optional)
  • 1/4 cup chopped walnuts (optional)
  • 12 slices bread, cut into 1/2-inch pieces
  • 1 tablespoon brown sugar

Recipe

    Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins

  • preheat oven to 350 degrees f (175 degrees c). grease a baking dish.
  • beat eggs and sugar in a large bowl until sugar is dissolved. stir in pineapple, butter, raisins, and walnuts; stir in bread until well coated. pour mixture into prepared baking dish and sprinkle with brown sugar.
  • bake in preheated oven until bread is fluffy, about 40 minutes.

Monday, February 8, 2016

-in-a-pan

Ingredients

  • Servings: 25
  • 1/2 cup margarine
  • 1 cup all-purpose flour
  • 1/4 cup white sugar
  • 2 (8 ounce) packages cream cheese, at room temperature
  • 1/2 cup confectioners' sugar
  • 2 cups frozen whipped topping (such as cool whip®), thawed
  • 3 cups milk
  • 1 (5.9 ounce) package instant chocolate pudding mix
  • 1 (5 ounce) package instant vanilla pudding mix
  • 1 cup cold heavy whipping cream
  • 12 chocolate wafer cookies, crushed

Recipe

    Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 2 hrs 20 mins

  • preheat oven to 325 degrees f (165 degrees c).
  • place margarine, flour, and white sugar into a bowl, and cut with a pastry cutter until the mixture resembles fine crumbs. press the mixture into a 10x10-inch square baking dish, and bake in the preheated oven until the crust is lightly browned, about 25 minutes. let the crust cool.
  • place the cream cheese and confectioners' sugar into a mixing bowl, and beat with an electric mixer until smooth and creamy. gently stir in the whipped topping until well combined, and spread the mixture over the crust in an even layer.
  • place milk in a mixing bowl, and beat the chocolate and vanilla pudding mixes into the milk with an electric mixer until the mixture is smooth and thickened, about 2 minutes. spread the pudding layer over the cream cheese layer.
  • pour the cream into a mixing bowl, and whip to soft peaks with an electric mixer. lightly spread the whipped cream over the pudding layer, and sprinkle top with chocolate wafer crumbs. refrigerate the dessert for at least 1 hour before serving.

pumpkin cookies vii

Ingredients

  • Servings: 3
  • 1 cup butter flavored shortening
  • 1 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin puree
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 1 (16 ounce) container cream cheese frosting

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 45 mins

  • preheat oven to 350 degrees f (175 degrees c). grease cookie sheets.
  • in a large bowl, cream together the butter flavored shortening and sugar. beat in the egg and vanilla, then stir in the pumpkin puree. combine the flour, baking soda, salt, cinnamon and vanilla instant pudding mix; gradually mix into the pumpkin mixture. roll into walnut sized balls and place them 2 inches apart the prepared cookie sheets.
  • bake for 12 to 15 minutes in the preheated oven, until lightly browned at the edges. allow to cool completely before frosting with cream cheese frosting.

award winning soft chocolate chip cookies

Ingredients

  • Servings: 6
  • 4 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 cups butter, softened
  • 1 1/2 cups packed brown sugar
  • 1/2 cup white sugar
  • 2 (3.4 ounce) packages instant vanilla pudding mix
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 4 cups semisweet chocolate chips
  • 2 cups chopped walnuts (optional)

Recipe

    Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins

  • preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
  • in a large bowl, cream together the butter, brown sugar, and white sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
  • bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

Sunday, February 7, 2016

Ghirardelli® Chocolate Bread Pudding

Ingredients

  • Servings: 12
  • 12 ounces semi-sweet chocolate chips
  • 1/4 cup unsweetened cocoa
  • 4 cups whole milk
  • 4 large eggs
  • 1/4 cup unsalted butter, melted
  • 1 tablespoon pure vanilla extract
  • 2 cups granulated white sugar
  • 2 tablespoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 french baguette, cut into cubes*
  • 1 cup raisins

Recipe

  • in a large bowl, whisk together the milk, eggs, butter, and vanilla.
  • in a small bowl, mix together the sugar, cinnamon, nutmeg, and cocoa. add to the milk mixture and whisk. add the bread, raisins, and chocolate chips. mix well.
  • refrigerate for 30 to 60 minutes, until the bread has absorbed most of the liquid. preheat the oven to 350 degrees f. lightly grease a 9 by 13-inch glass baking dish. mix the bread pudding once more to evenly distribute the chips and raisins. pour into the prepared baking dish. bake for 1 hour, or until set. serve the pudding warm, or refrigerate and serve chilled.

Saturday, February 6, 2016

Joey's Bread Pudding

Ingredients

  • Servings: 10
  • 2 tablespoons butter, softened
  • 1 (1 pound) loaf sliced white bread, toasted
  • 12 eggs
  • 3 tablespoons vanilla extract
  • 5 cups half-and-half cream
  • 3 cups white sugar
  • 1 pinch ground cinnamon
  • 1 pinch ground nutmeg

Recipe

    Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 1 hr 15 mins

  • preheat the oven to 350 degrees f (175 degrees c).
  • butter each slice of bread on both sides. tear buttered bread into little pieces, and put into a very large mixing bowl.
  • beat eggs with vanilla, and then pour over bread. stir in half-and-half and sugar. pour into a 9x13 inch baking dish. sprinkle the cinnamon and nutmeg over the top.
  • bake uncovered in the preheated oven for 55 to 60 minutes. remove from oven, and cool. serve hot or cold.

surprise inside cake

Ingredients

  • Servings: 1
  • cooking spray
  • 1 (18.25 ounce) package white cake mix
  • 1 (3.5 ounce) package instant french vanilla pudding mix
  • 3/4 cup water
  • 3/4 cup vegetable oil
  • 4 eggs
  • 1 drop red food coloring, or as needed
  • 1 drop blue food coloring, or as needed
  • 1 cup butter-flavored shortening
  • 1 cup unsalted butter at room temperature
  • 1 teaspoon salt
  • 1 tablespoon clear imitation vanilla extract
  • 8 cups confectioners' sugar
  • 1 cup heavy cream

Recipe

    Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 1 hr 15 mins

  • preheat oven to 350 degrees f (175 degrees c). spray 3 9-inch cake pans with cooking spray.
  • in a large bowl, beat the cake mix, instant pudding mix, water, vegetable oil, and eggs together with an electric mixer to form a smooth batter. divide the batter equally into 3 smaller bowls; tint one bowl to your desired shade of red, and one to your desired shade of blue. pour each bowl into a prepared cake pan.
  • bake in the preheated oven until the cakes are set and a toothpick inserted in the center of the cake comes out clean, 10 to 15 minutes. the cakes will start to pull away from the sides of the pans when done. remove the cakes, allow to cool for about 10 minutes in the pans, and then turn out 3 separate pieces of plastic wrap set a work surface to finish cooling.
  • while the cakes are cooling, beat the butter-flavored shortening, butter, salt, and imitation vanilla extract in a large bowl with an electric mixer until creamy. mix in 1 cup of confectioners' sugar at a time, beating in each cup well before adding the next. mix in the cream, 1 or 2 tablespoons at a time, until the frosting is smooth and spreadable.
  • to decorate, lift the red layer using the plastic wrap, and gently turn over and place a cake plate. remove plastic wrap. generously frost the top of the red cake, then place the blue cake on top. frost the blue layer, then top with the white cake; use remaining frosting to frost the top and sides of the cake.

Sour Cherry Pudding Cake

Ingredients

  • Servings: 1
  • 2 cups all-purpose flour
  • 1 cup white sugar
  • 1 tablespoon baking powder
  • 1 cup milk
  • 2 tablespoons vegetable oil
  • 3 cups pitted tart red cherries
  • 1 cup white sugar
  • 1/4 teaspoon almond extract

Recipe

    Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins

  • preheat oven to 375 degrees f (190 degrees c). grease a 9x13-inch baking dish.
  • in a bowl, stir together the flour, 1 cup of sugar, baking powder, milk, and vegetable oil to make a smooth batter; scrape batter into the prepared baking dish.
  • in a separate bowl, stir the cherries with 1 cup of sugar and the almond extract; spoon the cherry mixture over the batter.
  • bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the center of the cake comes out clean, about 30 minutes.

Friday, February 5, 2016

Almond Strawberry Chia Seed Pudding

Ingredients

  • Servings: 4
  • 2 cups almond milk
  • 1 (16 ounce) package fresh strawberries, hulled
  • 1/2 cup chia seeds
  • 1/4 cup honey
  • 1 teaspoon vanilla extract

Recipe

    Preparation Time: 10 mins Ready Time: 4 hrs 10 mins

  • puree almond milk and strawberries in a blender until smooth; pour into a bowl. stir chia seeds, honey, and vanilla extract into the strawberry puree.
  • cover bowl with plastic wrap and refrigerate until set, about 4 hours.

chef john's creme caramel

Ingredients

  • Servings: 4
  • cooking spray
  • 1/2 cup (scant) white sugar
  • 1 large egg
  • 3 large egg yolks
  • 1/4 teaspoon salt
  • 1/4 cup white sugar
  • 1/2 cup creme fraiche
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon orange (such as grand marnier®)

Recipe

    Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 35 mins

  • preheat oven to 325 degrees f. lightly spray 4 heatproof 6.5-oz. ramekins with vegetable spray. place ramekins in a casserole dish.
  • place 1/2 cup sugar in a small, heavy, dry skillet over medium heat. when sugar begins to melt around the edges, gently shake the pan continually, swirling sugar around, until all the sugar melts; don't use utensils to stir. when sugar is completely melted and dark brown, remove the pan from heat.
  • quickly pour equal amounts of caramel syrup into the 4 prepared ramekins.
  • place 1 egg and 3 egg yolks in a bowl with a pinch of salt and 1/4 cup sugar. whisk until sugar is dissolved and mixture becomes frothy, about 1 minute.
  • spoon the creme fraiche into the egg mixture; add the milk, vanilla, and grand marnier. whisk together until ingredients are completely mixed.
  • ladle mixture into the prepared ramekins, filling them about 2/3 to 3/4 full.
  • fill casserole with hot tap water to reach halfway up the sides of the ramekins. place casserole on middle rack of preheated oven.
  • bake until just barely set, 45 to 50 minutes. you can start checking for doneness at about 40 minutes.
  • using tongs, remove the ramekins from the casserole to a cooling rack. when just slightly warm, run a sharp paring knife around the edge of each custard.
  • to unmold, cover ramekin with a small plate, then invert. chill before serving.

Thursday, February 4, 2016

crushed pineapple sour cream pie

Ingredients

  • Servings: 1
  • 1 (9 inch) pie crust, baked
  • 1 (8 ounce) can crushed pineapple with juice
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 2 tablespoons white sugar
  • 1 cup sour cream

Recipe

    Preparation Time: 15 mins Ready Time: 1 hr 15 mins

  • in a large mixing bowl, combine pineapple, dry pudding mix, and sugar. stir well, then add sour cream. beat on low speed for 2 minutes.
  • pour mixture into prepared pie shell. chill before serving. garnish as desired.

Old Time Egg Custard

Ingredients

  • Servings: 16
  • 8 eggs, beaten
  • 2 cups white sugar
  • 1 gallon whole milk
  • 1 tablespoon vanilla extract

Recipe

    Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins

  • whisk eggs and sugar together in a large pot. gradually add milk, whisking constantly. stir in vanilla.
  • heat milk mixture over low heat, stirring constantly. cook, stirring occasionally, until mixture thickens and coats the back of a wooden spoon, about 30 minutes. pour into a serving dish and allow to cool.

Wednesday, February 3, 2016

black walnut pound cake

Ingredients

  • Servings: 1
  • 1 (18.25 ounce) package white cake mix
  • 1 (3.4 ounce) package instant vanilla flavor pudding mix
  • 4 eggs
  • 1/3 cup vegetable oil
  • 1 cup water
  • 1 1/4 cups ground black walnuts

Recipe

    Preparation Time: 5 mins Cook Time: 1 hr

    Ready Time: 1 hr 5 mins

  • preheat the oven to 350 degrees f (175 degrees c). grease and flour a 9 inch tube pan.
  • in a large bowl, mix together the cake mix, instant pudding, eggs, oil and water for 2 minutes using an electric mixer on medium speed. stir in the ground walnuts. pour into the prepared pan.
  • bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. cool in the pan before inverting a plate to serve.

rich tiramisu

Ingredients

  • Servings: 4
  • 1 cup strong brewed coffee
  • 1/4 cup milk
  • 1/4 cup white sugar, divided
  • 3 tablespoons , divided
  • 36 ladyfingers
  • 2 egg yolks
  • 9 ounces mascarpone cheese
  • 2 egg whites
  • 1/8 teaspoon unsweetened cocoa powder

Recipe

    Preparation Time: 30 mins Ready Time: 3 hrs 30 mins

  • mix coffee, milk, 2 tablespoons sugar, and 2 tablespoons together in a bowl. soak lady fingers in the coffee mixture. layer 1/2 of the soaked ladyfingers in the bottom of a 9x13 inch pan.
  • beat egg yolks and 2 tablespoons sugar together in a bowl; add mascarpone cheese and 1 tablespoon of and mix well.
  • beat egg whites in a bowl using an electric mixer until stiff peaks form; fold into mascarpone cheese mixture. spread 1/2 of mixture over soaked lady fingers; cover with second 1/2 of soaked lady fingers and cover evenly with remaining mascarpone cheese mixture. sprinkle top with cocoa powder. refrigerate at least 3 hours.

orange pudding cakes with marmalade drizzle

Ingredients

  • Servings: 8
  • 2 tablespoons very soft butter
  • 3/4 cup sugar, divided
  • 1 1/2 teaspoons finely grated orange zest
  • 1/4 cup juice from a large orange
  • 4 eggs, separated
  • 1/4 cup instant flour (wondra)
  • 4 tablespoons fresh lemon juice, divided
  • 1 cup milk
  • 6 tablespoons orange marmalade
  • 2 tablespoons orange-flavored liqueur

Recipe

  • spray eight 6-ounce ovenproof custard cups (such as pyrex) with vegetable cooking spray. set them in two 9-inch round or square baking pans. bring 1 1/2 quarts of water to boil in a tea kettle. heat oven to 325 degrees.
  • whisk butter, 1/2 cup sugar and zest until smooth. whisk in egg yolks, then flour, until smooth. next whisk in 1/4 cup orange juice and 2 tbs. lemon juice, then the milk, to form a thin batter.
  • in a separate bowl, beat egg whites with a hand mixer until foamy. gradually add remaining 1/4 cup sugar, until the whites are stiff enough to hold a peak. gently fold the whites into the batter until just smooth.
  • pour batter into each custard cup. place pans on oven rack, then carefully pour hot water into each pan, being sure to avoid getting any water on the cakes. bake until tops are golden brown and spring back to the touch, about 25 to 35 minutes. remove pans from oven; let custard cups stand in the water until just warm. place a dessert plate over each custard cup; invert cake plate. mix marmalade, liqueur and remaining 2 tbs. lemon juice. spoon sauce over cakes.

Halloween Party Kiddie Pudding Snack

Ingredients

  • Servings: 5
  • 5 cups chocolate pudding
  • 3 cups whipped cream (such as reddi-whip®)
  • 15 gummy worm candies, or to taste
  • 15 scoops chocolate ice cream (optional)
  • 2 1/2 cups orange and black sprinkles

Recipe

    Preparation Time: 15 mins Ready Time: 15 mins

  • stir chocolate pudding and whipped cream together in a bowl. add about 10 gummy worms.
  • divide chocolate ice cream between 5 bowls. spoon chocolate pudding over ice cream and top each with sprinkles and remaining gummy worms.