World Best Pudding Recipes: July 2016

Sunday, July 31, 2016

Tangerine Orange Cake

Ingredients

Servings: 1
1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package instant lemon pudding mix
3/4 cup tangerine juice
1/2 cup vegetable oil
4 eggs
1 teaspoon lemon extract
1/3 cup tangerine juice
2/3 cup white sugar
1/4 cup butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 325 degrees f (165 degrees c). grease a 10 inch bundt pan or line a muffin pan with paper cups.
in a medium bowl, stir together the cake mix and instant pudding. add the tangerine juice, oil, eggs and lemon extract, mix until well blended. pour into the prepared pan or pans.
bake for 35 to 40 minutes in the preheated oven, until the cake springs back to the touch. for cupcakes, bake for 15 to 17 minutes. let cool in the pan for 10 minutes before removing from pan to cool completely.
in a small saucepan, combine the remaining tangerine juice, sugar and butter over medium heat. stir frequently until the mixture is smooth. drizzle over cooled cake or cupcakes.

Million Dollar Cake

Ingredients

Servings: 1
1 (18.25 ounce) package yellow cake mix
8 ounces cream cheese
1 1/2 cups confectioners' sugar
1 (20 ounce) can crushed pineapple with juice
2 (8 ounce) cans mandarin oranges, drained
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed

Recipe

Preparation Time:

Cook Time:

Ready Time:

mix and bake cake mix as per package instruction for two 8 or 9 inch round layers. let layers cool, and then split each layer in half so as to have 4 layers.
in a large bowl, whip cream cheese until soft, and then gradually mix in confectioners' sugar. stir in the pineapple with juice and the drained mandarin oranges, reserving about 5 mandarin orange slices to decorate the top of cake. mix in the dry pudding mix. fold in the whipped topping.
place one cake layer on a cake plate cut side up; spread with frosting. place another layer cut side down on the first one, and top with more frosting. repeat until all layers are used, spreading last bit of frosting on top and sides of cake. decorate with reserved mandarin orange slices. refrigerate overnight before serving.

easy cake

Ingredients

Servings: 1
1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
1/2 cup dark
4 eggs
1/2 cup water
1/2 cup vegetable oil
1 (3.5 ounce) package instant vanilla pudding mix
glaze
1/2 cup butter
1/8 cup water
1/2 cup white sugar
1/4 cup

Recipe

preheat oven to 325 degrees f (165 degrees c). grease and flour a 10 inch tube or bundt pan. sprinkle nuts over the bottom of the pan.
mix together the cake mix, 1/2 cup dark , eggs, 1/2 cup water, oil, and vanilla pudding mix. pour batter over the nuts in the pan.
bake for 1 hour. cool, and invert cake on a serving plate. prick the top of the cake.
to make the glaze: melt the butter in a saucepan. stir in 1/8 cup water and the 1/2 cup sugar. boil for 5 minutes, stirring constantly. remove glaze from heat, and stir in 1/4 cup . drizzle and smooth evenly over the top and sides.

beefy southwestern corn pudding casserole

Ingredients

Servings: 8
cooking spray
8 corn tortillas, torn into 2-inch pieces
1 1/2 pounds ground beef
1/2 cup salsa
1/2 teaspoon garlic salt
1 sweet yellow onion, quartered
1 (10 ounce) package frozen corn
2 cups milk
1 cup shredded cheddar cheese, divided
1 (4 ounce) can diced green chile peppers
1 (4 ounce) jar chopped pimento peppers
2 large eggs
1 teaspoon hot sauce
1 teaspoon smoked paprika
1/2 teaspoon salt
1 (7.5 ounce) package corn bread mix (such as jiffy®)
1 (6 ounce) can sliced black olives (optional)
2 green onions, thinly sliced, or to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 325 degrees f (165 degrees c). spray a 9x13-inch baking dish with cooking spray.
arrange corn tortilla pieces in the bottom of prepared baking dish.
heat a large skillet over medium-high heat. cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. mix ground beef with salsa and garlic salt in a bowl; spoon mixture over tortillas.
place onion and corn in a food processor; pulse until onion is coarsely chopped. add milk, 1/2 cup cheddar cheese, green chile peppers, pimento peppers, eggs, hot sauce, paprika, and salt; pulse until just mixed. add corn bread mix and pulse until just blended. spoon corn bread mixture over beef.
bake in the preheated oven until casserole is set in the middle, 45 to 50 minutes. top casserole with remaining 1/2 cup cheddar cheese, olives, and green onions. let cheddar cheese melt slightly before serving, about 5 minutes.

Cake I

Ingredients

Servings: 1
1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
1 cup
1/4 cup vegetable oil
4 eggs

Recipe

preheat oven to 350 degrees f (175 degrees c), grease and flour a 10 inch bundt pan.
combine cake mix and pudding mix in a large bowl. add and vegetable oil and mix lightly. add 4 eggs. beat at high speed until mixture is thick, creamy and smooth. pour into greased and floured bundt pan.
bake at 350 degrees f (175 degrees c) for 55 minutes. cool in pan for 10 minutes, then turn out a wire rack and cool completely. frost as desired.

Chocolate Eclair Dessert

Ingredients

Servings: 1
2 individual packages graham crackers
2 (3 ounce) packages instant vanilla pudding mix
3 cups milk
1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) package prepared chocolate frosting

Recipe

Preparation Time:

Ready Time:

line the bottom of a 9x13-inch pan with graham crackers.
in a large bowl, combine pudding mix and milk; stir well. mix whipped topping into pudding mixture. spread half of mixture over graham cracker layer. top with another layer of graham crackers and the remaining pudding.
top all with a final layer of graham crackers and frost with chocolate frosting. refrigerate at least two hours before serving to allow the graham crackers to soften.

Chocolate Eclair Dessert

Ingredients

Servings: 1
2 individual packages graham crackers
2 (3 ounce) packages instant vanilla pudding mix
3 cups milk
1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) package prepared chocolate frosting

Recipe

Preparation Time:

Ready Time:

line the bottom of a 9x13-inch pan with graham crackers.
in a large bowl, combine pudding mix and milk; stir well. mix whipped topping into pudding mixture. spread half of mixture over graham cracker layer. top with another layer of graham crackers and the remaining pudding.
top all with a final layer of graham crackers and frost with chocolate frosting. refrigerate at least two hours before serving to allow the graham crackers to soften.

company's coming pie

Ingredients

Servings: 1
1 1/2 cups crushed chocolate sandwich cookies
1/3 cup butter, melted
1 1/2 tablespoons instant coffee powder
2 cups cold milk
1 (8 ounce) container frozen whipped topping, thawed
1 (3 ounce) package cream cheese
6 3/4 ounces instant chocolate fudge pudding mix

Recipe

combine cookie crumbs and melted butter or margarine. press in the bottom and up the sides of a 9 inch pie pan. chill.
mix pudding according to directions on the package using 2 cups of milk. blend in cream cheese and coffee. fold in nondairy whipped topping. pour filling into cookie crust. chill 2 to 4 hours prior to serving.

apple and carrot christmas pudding

Ingredients

Servings: 12
4 carrots, peeled and grated
2 apples - peeled, cored, and grated
1 cup raisins (optional)
1 cup fine bread crumbs
1 1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground allspice
2/3 cup butter
1/2 cup white sugar
4 eggs

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine the carrots, apples, raisins, and bread crumbs in a bowl. sift together the flour, baking powder, cinnamon, baking soda, salt, nutmeg, and allspice in a separate small bowl. cream together the butter, sugar, and eggs in a separate large bowl; stir in the flour mixture. add the carrot mixture and mix well. transfer mixture to a lightly-greased, 2-quart mold.
place a steamer rack in the bottom of a large, deep pot. set the filled mold on top of the steamer rack. pour enough water into the bottom of the pot to cover the bottom 2/3 of the mold. bring to a boil over medium heat. reduce heat to low; cover. simmer for 2 hours 45 minutes, adding water occasionally to maintain the water level. remove from water and allow to cool 10 minutes before turning out of mold a plate.

homemade banana pudding pie

Ingredients

Servings: 1
2 cups vanilla wafer crumbs
3 bananas, sliced into 1/4 inch slices
1 1/2 cups white sugar
1/4 cup all-purpose flour
2 cups milk
3 egg yolks
2 teaspoons butter
2 teaspoons vanilla extract
3 egg whites
1/4 cup white sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
line the bottom and sides of a 9-inch pie plate with a layer of alternating vanilla wafer crumbs and banana slices.
to make pudding: in a medium saucepan, combine 1 1/2 cups sugar with flour. mix well, then stir in half the milk. beat egg yolks and whisk into sugar mixture. add remaining milk and butter or margarine.
place mixture over low heat and cook until thickened, stirring frequently. remove from heat and stir in vanilla extract. pour half of pudding over vanilla wafer and banana layer while still hot.
make another layer of alternating vanilla wafers and banana slices on top of pudding layer. pour remaining pudding over second wafer and banana layer.
to make meringue: in a large glass or metal bowl, beat egg whites until foamy. gradually add 1/4 cup sugar, continuing to beat until whites are stiff. spread meringue into pie pan, making sure to completely cover pudding layer.
bake in preheated oven for 15 minutes, just until meringue is browned. chill before serving.

pumpkin delight

Ingredients

Servings: 6
1 (3 ounce) package instant sugar-free vanilla pudding mix
1 1/2 cups skim milk
1 cup pumpkin puree
1 teaspoon spice
1 1/2 cups lite frozen whipped topping
1 (9 inch) low fat graham cracker pie crust

Recipe

in a mixing bowl, beat the pudding mix and milk until well blended. blend in the pumpkin, pie spice and fold in whipped topping.
spoon into pie shell and chill. top with low-fat whipped topping for garnish. sprinkle a little ginger on topping if desired.

White Bread Corn Pudding

Ingredients

Servings: 6
5 slices day-old bread, crusts discarded and bread cubed
1 (15 ounce) can cream-style corn
1 cup milk
4 eggs
1/4 cup white sugar, or to taste
1/4 cup butter, melted

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease an 8x8-inch baking dish.
place bread cubes in the prepared baking dish.
beat cream-style corn, milk, eggs, and sugar together in a bowl using an electric mixer until evenly combined; pour over bread cubes. pour melted butter over bread cube mixture. place dish on a baking sheet and pour enough water into the baking sheet to make a water bath around baking dish.
bake in the preheated oven until pudding is set in the middle, about 1 hour.

homemade banana pudding pie

Ingredients

Servings: 1
2 cups vanilla wafer crumbs
3 bananas, sliced into 1/4 inch slices
1 1/2 cups white sugar
1/4 cup all-purpose flour
2 cups milk
3 egg yolks
2 teaspoons butter
2 teaspoons vanilla extract
3 egg whites
1/4 cup white sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
line the bottom and sides of a 9-inch pie plate with a layer of alternating vanilla wafer crumbs and banana slices.
to make pudding: in a medium saucepan, combine 1 1/2 cups sugar with flour. mix well, then stir in half the milk. beat egg yolks and whisk into sugar mixture. add remaining milk and butter or margarine.
place mixture over low heat and cook until thickened, stirring frequently. remove from heat and stir in vanilla extract. pour half of pudding over vanilla wafer and banana layer while still hot.
make another layer of alternating vanilla wafers and banana slices on top of pudding layer. pour remaining pudding over second wafer and banana layer.
to make meringue: in a large glass or metal bowl, beat egg whites until foamy. gradually add 1/4 cup sugar, continuing to beat until whites are stiff. spread meringue into pie pan, making sure to completely cover pudding layer.
bake in preheated oven for 15 minutes, just until meringue is browned. chill before serving.

Cream Puff Cake

Ingredients

Servings: 1
1 cup water
1/2 cup butter
1 cup all-purpose flour
4 eggs
1 (8 ounce) package cream cheese
4 cups milk
3 (3.5 ounce) packages instant vanilla pudding mix
1 (12 ounce) container frozen whipped topping, thawed
1/4 cup chocolate syrup

Recipe

preheat oven to 400 degrees f (200 degrees c).
in a large heavy saucepan, heat butter and water to boiling over medium-high heat. add flour and reduce heat to low. cook and stir until it forms a ball and pulls away from the pan. remove from heat and transfer to a large bowl. beat in eggs, one at a time, beating well after each egg.
spread in bottom and up the sides of an ungreased 9x13 inch pan. bake at 400 degrees f (200 degrees c) for 35 minutes. cool completely.
to make the filling: in a large bowl, combine cream cheese and milk and beat until smooth. add pudding mix and beat until thickened. spread over cooled shell. top with whipped topping, and drizzle chocolate syrup over the top.

Red Velvet Cake Iii

Ingredients

Servings: 1
1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
4 eggs
1 ounce red food coloring
1/2 cup vegetable oil
1 cup water
1 tablespoon distilled white vinegar
1 tablespoon unsweetened cocoa powder
1 cup cold milk
1 (8 ounce) package cream cheese
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed

Recipe

preheat oven to 350 degrees f (175 degrees c). grease and flour one 9 x 13 inch pan.
mix together cake mix, 1 box pudding mix, eggs, oil, food coloring, water, vinegar, and cocoa. pour into prepared pan.
bake at 350 degrees f (175 degrees c) for 35 to 40 minutes. cool.
beat together milk and cream cheese. mix in 1 box pudding mix. fold in whipped topping. spread on cooled cake. refrigerate.

Rice Bread (pirog)

Ingredients

Servings: 1
1 (0.6 ounce) cake compressed fresh yeast
1/4 cup warm water (110 degrees f/45 degrees c)
1 cup milk
1/2 cup white sugar
1/2 cup margarine
2 eggs
2 teaspoons vanilla extract
1 pinch salt
4 1/2 cups all-purpose flour
3/4 cup golden raisins
1 tablespoon butter, melted
1/2 teaspoon ground cinnamon
1 cup white rice
2 cups cold milk
1 tablespoon butter
1/4 cup white sugar
1 pinch salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

dissolve yeast in warm water; set aside.
scald 1 cup milk, and combine with 1/2 cup sugar and 1/2 cup butter or margarine. set aside to cool.
in a separate bowl beat eggs. add eggs, vanilla, and pinch of salt to cooled milk mixture. mix together. add yeast mixture. gradually add flour and raisins until dough comes away from the bowl. knead the dough until pliable. avoid handling the dough more than necessary! place dough in a well oiled bowl. set aside to rise until doubled in size in a draft free area.
combine 2 cups cold milk, 1/4 cup sugar, and pinch of salt in a saucepan. stir in rice, and bring to a boil. add 1 tablespoon butter. lower heat, cover, and cook for about 20 minutes, until done. set aside to cool.
punch down the dough, and knead a couple of times. place into the center of a 9 x 14 inch casserole dish that has been sprayed with non-stick cooking spray and lightly floured. spread dough in dish by patting gently to all sides. let rise for 15 minutes.
spread rice on top of dough, and pull sides up gently to form an envelope type design. rice will show in center. brush the top lightly with melted butter and sprinkle with cinnamon.
place in a preheated 375 degree f (190 degrees c) oven. lower temperature to 350 degrees f (175 degrees c). bake for 30 to 40 minutes, until golden.

Millionaire's Cake

Ingredients

Servings: 1
1 (20 ounce) can crushed pineapple with juice
1 (18.25 ounce) package yellow cake mix
1 (8 ounce) package cream cheese
1 (12 ounce) container frozen whipped topping, thawed
1 (3.5 ounce) package instant vanilla pudding mix
2 cups milk
1 cup chopped walnuts

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease and flour one 9x13 inch pan.
drain pineapple. put pineapple in a clean layered cheesecloth and wring out remaining juice. if pineapple is not well drained, it will make the filling runny.
mix and bake cake according to package instructions. pour 1/2 of the batter into the prepared pan. discard or find another use for the remaining half of the batter.
bake at 350 degrees f (175 degrees c) for 20 minutes or until done. let cake cool in pan on a wire rack.
beat softened cream cheese until fluffy. slowly add milk, combining thoroughly. add instant pudding and beat until thick. pudding mixture will thicken when refrigerated. when cake is cool and pudding mixture is thickened you can assemble the cake. spread pudding mixture on top of the cooled cake. sprinkle drained pineapple over pudding. carefully spread thawed frozen whipped topping over all. sprinkle chopped walnuts over all. refrigerate. enjoy!

Rice Bread (pirog)

Ingredients

Servings: 1
1 (0.6 ounce) cake compressed fresh yeast
1/4 cup warm water (110 degrees f/45 degrees c)
1 cup milk
1/2 cup white sugar
1/2 cup margarine
2 eggs
2 teaspoons vanilla extract
1 pinch salt
4 1/2 cups all-purpose flour
3/4 cup golden raisins
1 tablespoon butter, melted
1/2 teaspoon ground cinnamon
1 cup white rice
2 cups cold milk
1 tablespoon butter
1/4 cup white sugar
1 pinch salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

dissolve yeast in warm water; set aside.
scald 1 cup milk, and combine with 1/2 cup sugar and 1/2 cup butter or margarine. set aside to cool.
in a separate bowl beat eggs. add eggs, vanilla, and pinch of salt to cooled milk mixture. mix together. add yeast mixture. gradually add flour and raisins until dough comes away from the bowl. knead the dough until pliable. avoid handling the dough more than necessary! place dough in a well oiled bowl. set aside to rise until doubled in size in a draft free area.
combine 2 cups cold milk, 1/4 cup sugar, and pinch of salt in a saucepan. stir in rice, and bring to a boil. add 1 tablespoon butter. lower heat, cover, and cook for about 20 minutes, until done. set aside to cool.
punch down the dough, and knead a couple of times. place into the center of a 9 x 14 inch casserole dish that has been sprayed with non-stick cooking spray and lightly floured. spread dough in dish by patting gently to all sides. let rise for 15 minutes.
spread rice on top of dough, and pull sides up gently to form an envelope type design. rice will show in center. brush the top lightly with melted butter and sprinkle with cinnamon.
place in a preheated 375 degree f (190 degrees c) oven. lower temperature to 350 degrees f (175 degrees c). bake for 30 to 40 minutes, until golden.

pistachio cake iii

Ingredients

Servings: 1
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant pistachio pudding mix
4 eggs
1 1/2 cups water
1/4 cup vegetable oil
1/2 teaspoon almond extract
7 drops green food coloring

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease and flour a 10 inch tube pan.
in a large bowl mix together cake mix and pudding mix. make a well in the center and pour in eggs, water, oil, almond extract and green food coloring. blend ingredients, then beat for 2 minutes at medium speed.
pour into prepared 10 inch tube pan. bake in the preheated oven for 50 to 55 minutes, or until cake springs back when lightly pressed. cool in pan 15 minutes. turn out a wire rack and cool completely.

Brown Eyed Susans

Ingredients

Servings: 20
1 1/2 cups baking mix
2 (3 ounce) packages instant vanilla pudding mix
1/3 cup vegetable oil
2 eggs
20 semisweet chocolate chips

Recipe

preheat oven to 350 degrees f ( 175 degrees c ).
in a medium bowl, stir together the biscuit mix and instant pudding mix. add the eggs and oil; stir until well blended. roll the dough into walnut sized balls and place on an unprepared cookie sheet. press one chocolate chip down into the center of each cookie. bake for 10 minutes in the preheated oven. remove from cookie sheet to cool on a wire rack.

Rice Bread (pirog)

Ingredients

Servings: 1
1 (0.6 ounce) cake compressed fresh yeast
1/4 cup warm water (110 degrees f/45 degrees c)
1 cup milk
1/2 cup white sugar
1/2 cup margarine
2 eggs
2 teaspoons vanilla extract
1 pinch salt
4 1/2 cups all-purpose flour
3/4 cup golden raisins
1 tablespoon butter, melted
1/2 teaspoon ground cinnamon
1 cup white rice
2 cups cold milk
1 tablespoon butter
1/4 cup white sugar
1 pinch salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

dissolve yeast in warm water; set aside.
scald 1 cup milk, and combine with 1/2 cup sugar and 1/2 cup butter or margarine. set aside to cool.
in a separate bowl beat eggs. add eggs, vanilla, and pinch of salt to cooled milk mixture. mix together. add yeast mixture. gradually add flour and raisins until dough comes away from the bowl. knead the dough until pliable. avoid handling the dough more than necessary! place dough in a well oiled bowl. set aside to rise until doubled in size in a draft free area.
combine 2 cups cold milk, 1/4 cup sugar, and pinch of salt in a saucepan. stir in rice, and bring to a boil. add 1 tablespoon butter. lower heat, cover, and cook for about 20 minutes, until done. set aside to cool.
punch down the dough, and knead a couple of times. place into the center of a 9 x 14 inch casserole dish that has been sprayed with non-stick cooking spray and lightly floured. spread dough in dish by patting gently to all sides. let rise for 15 minutes.
spread rice on top of dough, and pull sides up gently to form an envelope type design. rice will show in center. brush the top lightly with melted butter and sprinkle with cinnamon.
place in a preheated 375 degree f (190 degrees c) oven. lower temperature to 350 degrees f (175 degrees c). bake for 30 to 40 minutes, until golden.

Saturday, July 30, 2016

Creamiest Rice Pudding

Ingredients

Servings: 1
1/2 gallon milk
1 cup white sugar
1 cup uncooked long-grain white rice
3 eggs, lightly beaten
1/4 cup milk
1/4 teaspoon salt
2 teaspoons vanilla extract
ground cinnamon to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large saucepan over medium-low heat, combine 1/2 gallon milk, sugar and rice. simmer, covered, 1 hour, stirring frequently. remove pan from heat and let rest 10 minutes.
in a small bowl, combine eggs, 1/4 cup milk, salt and vanilla. stir into rice mixture and return pot to low heat, stirring constantly, for 2 minutes. pour into a 9x13 inch dish and cover with plastic wrap, folding back the corners to allow the steam to escape.
when pudding has cooled to room temperature, remove plastic wrap and sprinkle surface of pudding with cinnamon. cover tightly (with fresh wrap) and refrigerate 8 hours or overnight before serving.

Easy Dump Cake

Ingredients

Servings: 1
1 (18.25 ounce) package yellow cake mix
1 (5.9 ounce) package instant chocolate pudding mix
4 eggs, beaten
2/3 cup vegetable oil
2/3 cup white sugar
1/3 cup water
1 (8 ounce) container sour cream
1 cup semisweet chocolate chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease and flour a bundt pan.
in a bowl, mix the yellow cake mix, pudding mix, eggs, vegetable oil, sugar, and water. gently fold in the sour cream and chocolate chips. pour batter into the prepared bundt pan.
bake in the preheated oven for 55 minutes. cool in pan for 10 minutes before transferring to cooling racks.

amazing oatmeal chocolate chip bars

Ingredients

Servings: 2
1 cup butter
1 cup brown sugar
1/4 cup white sugar
2 eggs
1 (3.5 ounce) package vanilla pudding mix
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 3/4 cups quick oats
2 cups semisweet chocolate chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13-inch baking pan.
beat butter, brown sugar, and white sugar in a bowl until creamy; beat in eggs until smooth. stir pudding mix into creamed mixture, followed by vanilla extract. whisk flour, baking soda, and salt together in a separate bowl and stir flour mixture into moist ingredients. mix oats and chocolate chips into dough. press dough into prepared baking pan.
bake in the preheated oven until lightly browned, about 25 minutes. let cool before cutting into squares.

Lisa's Chocolate Chocolate Chip Cake

Ingredients

Servings: 1
1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 cup vegetable oil
4 eggs
1/2 cup hot water
1 cup sour cream
1 teaspoon vanilla extract
1 cup mini semi-sweet chocolate chips

Recipe

preheat oven to 350 degrees f (175 degrees c). grease and flour a bundt pan.
combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla. beat until smooth. stir in chocolate chips. pour batter into prepared pan.
bake for 1 hour. allow to cool.

homemade banana pudding pie

Ingredients

Servings: 1
2 cups vanilla wafer crumbs
3 bananas, sliced into 1/4 inch slices
1 1/2 cups white sugar
1/4 cup all-purpose flour
2 cups milk
3 egg yolks
2 teaspoons butter
2 teaspoons vanilla extract
3 egg whites
1/4 cup white sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
line the bottom and sides of a 9-inch pie plate with a layer of alternating vanilla wafer crumbs and banana slices.
to make pudding: in a medium saucepan, combine 1 1/2 cups sugar with flour. mix well, then stir in half the milk. beat egg yolks and whisk into sugar mixture. add remaining milk and butter or margarine.
place mixture over low heat and cook until thickened, stirring frequently. remove from heat and stir in vanilla extract. pour half of pudding over vanilla wafer and banana layer while still hot.
make another layer of alternating vanilla wafers and banana slices on top of pudding layer. pour remaining pudding over second wafer and banana layer.
to make meringue: in a large glass or metal bowl, beat egg whites until foamy. gradually add 1/4 cup sugar, continuing to beat until whites are stiff. spread meringue into pie pan, making sure to completely cover pudding layer.
bake in preheated oven for 15 minutes, just until meringue is browned. chill before serving.

Cake Ii

Ingredients

Servings: 1
1 (18.25 ounce) package yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
1 (3.9 ounce) package instant chocolate pudding mix
2 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1 tablespoon instant coffee powder
4 eggs, beaten
1 (16 ounce) container chocolate fudge frosting
1 tablespoon coffee flavored liqueur
1 teaspoon

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease and flour a 10 inch bundt pan.
beat together the cake mix, water, vegetable oil, instant pudding mix, cinnamon, cloves, instant coffee and eggs until blended. pour into prepared pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. cool before frosting.
for the frosting: mix together the frosting, coffee liqueur and until blended. spread cooled cake.

pig pickin' cake

Ingredients

Servings: 1
1 (18.25 ounce) package yellow cake mix
1 (11 ounce) can mandarin oranges, juice reserved
4 eggs
1/4 cup vegetable oil
1 (16 ounce) package frozen whipped topping, thawed
1 (15 ounce) can crushed pineapple, drained
1 (3.5 ounce) package instant vanilla pudding mix

Recipe

mix together cake mix, canned oranges with juice, eggs, and oil. pour batter into three greased and floured 8 inch round pans. layers will be thin.
bake at 350 degrees f (175 degrees c) for 25 to 30 minutes, or until cake tests done. cool layers on wire racks.
mix together whipped topping, drained pineapple, and instant pudding mix. fill and frost the cooled cake. refrigerate until ready to eat.

namoora (basboosa)

Ingredients

Servings: 16
1 tablespoon tahini (sesame seed paste)
2 cups dry farina cereal
1 1/2 cups white sugar
2 teaspoons baking powder
1 cup plain yogurt
1 tablespoon butter, softened
16 blanched almond halves
2 cups white sugar
2 cups water
1 teaspoon lemon juice
1 tablespoon butter
1 teaspoon orange flower water (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

line a 9x13-inch glass baking dish with aluminum foil and generously butter the foil. spread the tahini evenly over the bottom of the prepared pan in a thin layer.
mix together farina cereal with 1 1/2 cup of sugar and baking powder in a bowl. mix in the yogurt and 1 tablespoon of softened butter gently with your hands until the dough is smooth. spread dough out into the prepared baking dish. pat the surface smooth. cover the dish with foil, and allow to stand at room temperature for 2 hours. with a sharp knife, cut the dough into 16 squares; push an almond half gently into the top of each square.
preheat oven to 400 degrees f (200 degrees c).
bake in the preheated oven until the dessert is set and the top is lightly golden brown, about 30 minutes.
while the dessert is baking, make the syrup. place 2 cups of sugar into a saucepan with the water, and bring to a boil over medium heat, stirring constantly to dissolve sugar. stir in the lemon juice, and boil the syrup for 5 minutes; stir in butter and orange flower water until combined. pour the hot syrup over the dessert as soon as it comes out of the oven. let cool for 1 to 2 hours to let the syrup absorb before serving.

Easy Streusel Coffee Cake

Ingredients

Servings: 1
1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
1/3 cup vegetable oil
4 eggs
1 cup plain yogurt
1 tablespoon unsweetened cocoa powder
1/2 cup chopped walnuts
1 teaspoon ground cinnamon

Recipe

beat yellow cake mix, instant vanilla pudding mix, oil, eggs and yogurt together until no lumps remain.
in a separate bowl mix cocoa, chopped nuts, and cinnamon together.
spray a large bundt pan with cooking spray and put 1/2 of batter in pan. sprinkle streusel mix over batter and top streusel with remaining batter.
bake at 350 degrees f (175 degrees c) for 50 minutes. cool for 15 minutes and take out of pan.

Banana Cream Pie I

Ingredients

Servings: 1
3/4 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, beaten
2 tablespoons butter
1 1/4 teaspoons vanilla extract
1 (9 inch) pie crust, baked
4 bananas, sliced

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a saucepan, combine the sugar, flour, and salt. add milk in gradually while stirring gently. cook over medium heat, stirring constantly, until the mixture is bubbly. keep stirring and cook for about 2 more minutes, and then remove from the burner.
stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. cook for 2 more minutes; remember to keep stirring. remove the mixture from the stove, and add butter and vanilla. stir until the whole thing has a smooth consistency.
slice bananas into the cooled baked pastry shell. top with pudding mixture.
bake at 350 degrees f (175 degrees c) for 12 to 15 minutes. chill for an hour.

Chocolate Chip Pound Cake

Ingredients

Servings: 1
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1 cup vegetable oil
4 eggs
1 cup milk
3 (1 ounce) squares semisweet chocolate, grated
1 cup milk chocolate chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease and flour a 10 inch tube pan.
in a large bowl, stir together cake mix and pudding mix. make a well in the center and pour in oil, eggs and milk. beat on low speed until blended. scrape bowl, and beat 4 minutes on medium speed. stir in grated chocolate and chocolate chips. pour batter into prepared pan.
bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool.

Custard Bread Pudding

Ingredients

Servings: 1
1 quart half-and-half
4 large eggs
1 cup white sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
4 slices bread
1/4 cup raisins, or to taste
1 pinch ground cinnamon, or to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 300 degrees f (150 degrees c).
blend half-and-half, eggs, sugar, vanilla extract, and salt in a blender until smooth. arrange bread in a 9x13-inch baking dish; sprinkle with raisins and cinnamon. pour egg mixture over bread.
place baking dish in a large roasting pan; fill roasting pan with boiling water halfway up the sides of the baking dish.
bake in preheated oven until set, about 1 1/2 hours. serve warm or cold.

Carrot Pudding Ring

Ingredients

Servings: 6
1 cup butter, softened
1/2 cup brown sugar
1 egg, lightly beaten
1 teaspoon water
1 1/2 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 cups grated carrots

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 350 degrees f (175 degrees c). grease a tube pan or bundt pan.
cream together butter and brown sugar. add egg and water; blend well.
mix together the flour, baking powder, baking soda, salt, nutmeg and cinnamon in a separate bowl; blend into the creamed butter mixture. stir in the grated carrots and mix thoroughly. pour evenly into prepared tube pan.
bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Chocolate Candy Bar Cake

Ingredients

Servings: 3
1 (18.25 ounce) package devil's food cake mix
1 1/2 cups milk
3 eggs
3/4 cup vegetable oil
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) package cream cheese
1/2 cup white sugar
1 cup confectioners' sugar
1 (12 ounce) container frozen whipped topping, thawed
1 cup chopped pecans
4 (1.5 ounce) bars milk chocolate candy, coarsely chopped

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 325 degrees f (165 degrees c). grease and flour 3 (8 inch) pans.
in a large bowl, combine cake mix, milk, eggs, oil and instant vanilla pudding mix. beat on low speed until blended. scrape bowl, and beat 4 minutes on medium speed. pour batter into prepared pans.
bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool.
to make the frosting: in a large bowl, beat the cream cheese with the white sugar and confectioners' sugar until smooth. fold in the whipped topping, pecans and chopped chocolate. spread between layers and on top and sides of cake.

Italian Love Cake

Ingredients

Servings: 1
1 (18.25 ounce) package chocolate cake mix
2 pints part-skim ricotta cheese
3/4 cup white sugar
1 teaspoon vanilla extract
4 eggs
1 (3.9 ounce) package instant chocolate pudding mix
1 cup milk
1 (12 ounce) container frozen whipped topping, thawed

Recipe

Preparation Time:

Cook Time:

Ready Time:

prepare cake mix as directed on box. pour batter into 9 x 13 x 2 inch greased baking dish. set aside.
combine ricotta cheese, sugar, vanilla, and eggs. blend well. spread mixture evenly over the top of the cake batter.
bake at 350 degrees f (175 degrees c) for 75 minutes if using a glass baking dish, 90 minutes if using a metal pan.
blend pudding mix and milk until thickened. blend in whipped topping. spread over cooled cake.

Berry Trifle

Ingredients

Servings: 1
1 (10.75 ounce) package prepared pound cake, cubed
1 (10 ounce) package frozen blueberries
1 (10 ounce) package frozen raspberries
1 (10 ounce) package frozen blackberries
2 tablespoons praline liqueur
1 (5 ounce) package instant vanilla pudding mix
1/2 cup milk
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed

Recipe

Preparation Time:

Ready Time:

place cubed cake in bottom of large glass serving bowl. layer the blueberries, raspberries and blackberries on top of the cake. sprinkle with praline liqueur.
in a medium bowl, combine pudding mix, milk, condensed milk and 1 cup of whipped topping, stir well. pour mixture over frozen berries. top custard with remaining cool whip. let sit at room temperature for 1 hour or in refrigerator for 2 to 3 hours, enough for the berries to thaw before serving.

Chocolate Eclair Dessert

Ingredients

Servings: 1
2 individual packages graham crackers
2 (3 ounce) packages instant vanilla pudding mix
3 cups milk
1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) package prepared chocolate frosting

Recipe

Preparation Time:

Ready Time:

line the bottom of a 9x13-inch pan with graham crackers.
in a large bowl, combine pudding mix and milk; stir well. mix whipped topping into pudding mixture. spread half of mixture over graham cracker layer. top with another layer of graham crackers and the remaining pudding.
top all with a final layer of graham crackers and frost with chocolate frosting. refrigerate at least two hours before serving to allow the graham crackers to soften.

apricot cake

Ingredients

Servings: 1
1/2 cup chopped pecans
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1/2 cup apricot
1/2 cup vegetable oil
1/2 cup water
4 egg
1/4 cup butter
2 teaspoons apricot
2 teaspoons water
1 cup confectioners' sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease and flour a 10 inch bundt pan. sprinkle pecans on the bottom of the pan.
in large mixing bowl, combine cake mix, pudding mix, apricot , oil, water and eggs. beat on medium speed for 10 minutes. pour batter over pecans in prepared bundt pan.
bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. let cool in pan for 10 minutes, then turn out a wire rack and cool completely.
to make apricot glaze: in medium pan, combine butter, apricot and water. bring to boil and simmer for 5 minutes. cool slightly. stir in confectioners' sugar until of desired consistency. drizzle over cake.

Pasticiotti

Ingredients

Servings: 20
4 cups all-purpose flour
2 teaspoons baking powder
1 pinch salt
1 cup white sugar
1 cup margarine
2 eggs
1/2 cup milk
2 teaspoons vanilla extract
6 tablespoons cornstarch
3/4 cup white sugar
4 egg yolks, divided
1 quart milk, room temperature
1 tablespoon butter or margarine
1 teaspoon vanilla extract
2 tablespoons confectioners' sugar for dusting

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large bowl, stir together the flour, baking powder, salt and 1 cup of sugar. cut in margarine by pinching between your fingers, or using a pastry blender, until the mixture has lumps no larger than small peas. make a well in the center, and pour in the eggs, 1/2 cup milk and 2 teaspoons vanilla. stir until the mixture comes together, then knead for about 5 turns on a lightly floured surface.
roll out the dough to about 1/4 inch thickness. grease two 12 cup muffin tins or tart pans. cut out 20 circles using a 3 inch cookie cutter or drinking glass. line the muffin cups with the dough. set aside the remaining dough to cut out tops for the cups.
in the top of a double boiler, or in a metal bowl set atop a saucepan of simmering water, whisk together the cornstarch and 3/4 cup sugar. gradually whisk in 3 of the egg yolks, and 1quart milk. heat, stirring constantly, until thick and bubbling. remove from the heat, and stir in the butter and 1 teaspoon of vanilla until the butter is melted.
preheat the oven to 350 degrees f (175 degrees c). fill the pastry shells half way with the vanilla cream. roll out remaining dough, and cut into circles for lids. place over the top of the pastry shells, and seal the edges by pressing with the tines of a fork. whisk the remaining egg yolk with a fork, and brush the tops of the pastry cups.
bake for 25 minutes in the preheated oven, or until golden brown. let cool in the tins before carefully loosening the edges to remove. dust with confectioners' sugar before serving.

homemade vanilla pudding

Ingredients

Servings: 5
2 cups milk
1/2 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon butter

Recipe

Cook Time:

Ready Time:

in medium saucepan over medium heat, heat milk until form at edges. in a bowl, combine sugar, cornstarch and salt. pour into hot milk, a little at a time, stirring to dissolve. continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. do not boil. remove from heat, stir in vanilla and butter. pour into serving dishes. chill before serving.

blueberry cream cheese pound cake ii

Ingredients

Servings: 1
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1/4 cup white sugar
1/4 cup water
3/4 cup vegetable oil
3 eggs
1 (8 ounce) package cream cheese, room temperature
1 (16.5 ounce) can blueberries, drained, juice reserved
1 cup confectioners' sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease and flour a 10 inch bundt pan.
in a large bowl, stir together cake mix, pudding mix and sugar. make a well in the center and pour in water, oil, eggs and cream cheese. beat on low speed until blended. scrape bowl, and beat 4 minutes on medium speed. stir in the blueberries. pour batter into prepared pan.
bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. let cool in pan for 10 minutes, then turn out a wire rack and cool completely.
make glaze: in a small bowl, combine confectioners' sugar with 2 tablespoons reserved juice from the blueberries. drizzle over cooled cake.

homemade banana pudding pie

Ingredients

Servings: 1
2 cups vanilla wafer crumbs
3 bananas, sliced into 1/4 inch slices
1 1/2 cups white sugar
1/4 cup all-purpose flour
2 cups milk
3 egg yolks
2 teaspoons butter
2 teaspoons vanilla extract
3 egg whites
1/4 cup white sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
line the bottom and sides of a 9-inch pie plate with a layer of alternating vanilla wafer crumbs and banana slices.
to make pudding: in a medium saucepan, combine 1 1/2 cups sugar with flour. mix well, then stir in half the milk. beat egg yolks and whisk into sugar mixture. add remaining milk and butter or margarine.
place mixture over low heat and cook until thickened, stirring frequently. remove from heat and stir in vanilla extract. pour half of pudding over vanilla wafer and banana layer while still hot.
make another layer of alternating vanilla wafers and banana slices on top of pudding layer. pour remaining pudding over second wafer and banana layer.
to make meringue: in a large glass or metal bowl, beat egg whites until foamy. gradually add 1/4 cup sugar, continuing to beat until whites are stiff. spread meringue into pie pan, making sure to completely cover pudding layer.
bake in preheated oven for 15 minutes, just until meringue is browned. chill before serving.

Butterscotch Bread Pudding

Ingredients

Servings: 1
1 (10.75 ounce) loaf day-old bread, torn into small pieces
4 cups milk
2 cups brown sugar
1/2 cup butter, melted
3 eggs, beaten
2 teaspoons vanilla extract
1 cup butterscotch chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). butter a 9x13 inch baking dish.
in a large bowl, combine bread, milk, sugar, butter, eggs, vanilla and butterscotch chips; mixture should be the consistency of oatmeal. pour into prepared pan.
bake in preheated oven 1 hour, until nearly set. (it should have a "thigh wiggle" or wiggle as much as a well endowed thigh.) serve warm or cold.

Bread Pudding Iii

Ingredients

Servings: 1
2 apples
8 cups bread cubes
3 eggs
1 cup half-and-half cream
1 cup white sugar
1/2 cup milk
2 teaspoons ground cinnamon

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). peel, core and cube the apples.
lightly grease a 13x9 inch baking pan. cover the bottom with half of the bread cubes and then sprinkle on half of the apples. repeat with the remaining bread and apples.
in a large mixing bowl combine the eggs, cream, sugar, milk and cinnamon; beat well. pour this mixture evenly over the bread cubes and apples.
bake at 350 degrees for 35 minutes. serve hot.

R And R Pudding

Ingredients

Servings: 8
1 cup water
1/2 cup long-grain white rice
1 pound rutabaga, peeled and cut into 1 1/2 inch cubes
1/2 cup milk
1 tablespoon butter
1/4 cup white sugar
1 teaspoon salt
1/8 teaspoon ground black pepper
1 dash ground nutmeg
2 eggs, separated

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the water into a saucepan, add the rice, and bring to a boil over medium-high heat. stir once, cover, reduce heat to low; and simmer until all moisture is absorbed and rice is tender, about 20 minutes.
meanwhile, place the rutabaga into a large pot, and fill with enough water to cover. bring to a boil over medium-high heat, and cook until the rutabaga are tender and can be pierced with a fork, about 10 minutes.
preheat oven to 350 degrees f (175 degrees c). lightly grease a 2 quart casserole dish.
drain the rutabaga, and place into a mixing bowl. add the milk, butter, sugar, salt, pepper, and ground nutmeg. beat or mash the rutabaga until smooth. stir in the cooked rice, and beat in the egg yolks.
beat the egg whites in a separate bowl until stiff peaks form. fold gently into the rutabaga mixture. spoon mixture into prepared casserole dish.
bake in preheated oven until top is lightly browned, about 1 hour.

tunnel of fudge cake ii

Ingredients

Servings: 1
1 1/2 cups milk
1 (3.5 ounce) package non-instant chocolate pudding mix
1 cup semisweet chocolate chips
1 1/3 cups white sugar
3/4 cup butter, softened
1/2 cup shortening
1 teaspoon vanilla extract
4 eggs
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
2 cups chopped walnuts
3/4 cup confectioners' sugar
1/4 cup unsweetened cocoa powder
6 tablespoons milk

Recipe

in medium pan, combine 1 1/2 c milk and pudding mix. cook as directed on package add chocolate chips and stir until melted. set aside.
preheat oven to 350 degrees f (175 degrees c). grease and flour a 10 inch bundt pan or tube pan.
in large bowl, combine sugar, butter and shortening. beat till light and fluffy. add vanilla and eggs. mix well.
add flour, 1/2 c cocoa, baking powder, salt, and 1 cup milk to bowl. beat at low speed until moistened. beat 3 minutes at medium speed. stir in walnuts.
reserve 2 cups of the batter. pour remaining batter into greased and floured pan. spoon filling in ring on top of batter, making sure it does not touch sides of pan. spoon reserved batter over filling.
bake at 350 f (175 degrees c) for 50 to 60 minutes or until cake springs back when touched lightly in center. cool 1 hour in pan, then turn out a wire rack and cool completely.
in small bowl, combine confectioners sugar and 1/4 cup cocoa. add enough milk for desired drizzling consistency. spoon over top of cake, allowing some to run down sides.

corn pudding i

Ingredients

Servings: 5
1 1/2 teaspoons olive oil
1 cup chopped onion
1/2 cup red bell pepper, chopped
1 teaspoon minced garlic
2 cups whole corn kernels, cooked
1 cup milk
1/4 cup cornmeal
1 egg
2 egg whites
1 1/2 cups shredded cheddar cheese
2 tablespoons chopped fresh parsley
1/2 cup crushed tortilla chips
salt to taste
ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c). lightly grease a 2 quart casserole dish.
saute the onions, red bell peppers and garlic in the olive oil. add the corn and continue to cook.
in a another saucepan bring the milk to a simmer and slowly stir in the cornmeal. simmer for 2 to 3 minutes constantly stirring until thick. remove from the heat, and add salt and pepper to taste.
whisk the egg and egg whites together and slowly add them to the cornmeal mixture. stir in the onion mixture, shredded cheese and parsley into the cornmeal mixture. spoon mixture into the prepared casserole dish. sprinkle top with more grated cheese and crushed corn tortilla chips.
bake for 40 to 45 minutes or until firm.

Amaretto Cake

Ingredients

Servings: 1
1 (18.25 ounce) package yellow cake mix
4 eggs
1 (5.1 ounce) package instant vanilla pudding mix
2 tablespoons amaretto liqueur
1/2 cup water
1/2 cup vegetable oil
1/4 teaspoon almond extract
1/2 cup amaretto liqueur
1 cup sifted confectioners' sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease and flour a 10 inch bundt pan.
in a large bowl, combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 2 tablespoons of the amaretto; blend together well. pour batter into the prepared pan.
bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of cake comes out clean. remove cake from oven and while it is still warm, poke holes in the surface. drizzle with the amaretto glaze, insuring that some of the glaze fills the holes. let the cake cool for at least 2 hours before removing from the pan.
to make amaretto glaze: sift the confectioners' sugar, and combine it with the remaining 1/2 cup amaretto. blend until smooth. you may add more amaretto as needed.

Dirt Cake I

Ingredients

Servings: 1
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar
2 (3.5 ounce) packages instant vanilla pudding mix
3 1/2 cups milk
1 (12 ounce) container frozen whipped topping, thawed
32 ounces chocolate sandwich cookies with creme filling

Recipe

chop cookies very fine in food processor. the white cream will disappear.
mix butter, cream cheese, and sugar in bowl.
in a large bowl mix milk, pudding and whipped topping together.
combine pudding mixture and cream mixture together.
layer in flower pot, starting with cookies then cream mixture. repeat layers.
chill until ready to serve.
add artificial flower and trowel. enjoy!

Kim's Chocolate Fudge Cake

Ingredients

Servings: 1
1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 teaspoon ground cinnamon
1/2 cup water
1/2 cup vegetable oil
4 eggs
1 cup sour cream
1/4 cup coffee flavored liqueur
1 3/4 cups semisweet chocolate chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease and flour a 10 inch bundt pan.
in a large bowl, stir together cake mix , pudding mix and cinnamon. make a well in the center and pour in water, oil, eggs, sour cream and coffee liqueur. beat on low speed until blended. scrape bowl, and beat 4 minutes on medium speed. stir in chocolate chips.
pour batter into prepared 10 inch bundt pan. bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool.

Lemon Cream

Ingredients

Servings: 2
1 cup water
3 tablespoons cornstarch
3 egg yolks
1/2 cup lemon juice
1 1/2 cups white sugar
1/2 cup butter

Recipe

combine sugar and cornstarch in heavy saucepan add water and stir until heated, set aside.
beat egg yolks and add lemon juice, stir in small amount of sugar mixture to warm yolks. combine yolk and sugar mixtures, add butter and return to heat.
bring to a rolling boil, stirring constantly until thickened. mixture will resemble pudding. cool slightly and spread on cooled cake. makes enough to frost and fill one 8 inch four layer cake.

Rice Bread (pirog)

Ingredients

Servings: 1
1 (0.6 ounce) cake compressed fresh yeast
1/4 cup warm water (110 degrees f/45 degrees c)
1 cup milk
1/2 cup white sugar
1/2 cup margarine
2 eggs
2 teaspoons vanilla extract
1 pinch salt
4 1/2 cups all-purpose flour
3/4 cup golden raisins
1 tablespoon butter, melted
1/2 teaspoon ground cinnamon
1 cup white rice
2 cups cold milk
1 tablespoon butter
1/4 cup white sugar
1 pinch salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

dissolve yeast in warm water; set aside.
scald 1 cup milk, and combine with 1/2 cup sugar and 1/2 cup butter or margarine. set aside to cool.
in a separate bowl beat eggs. add eggs, vanilla, and pinch of salt to cooled milk mixture. mix together. add yeast mixture. gradually add flour and raisins until dough comes away from the bowl. knead the dough until pliable. avoid handling the dough more than necessary! place dough in a well oiled bowl. set aside to rise until doubled in size in a draft free area.
combine 2 cups cold milk, 1/4 cup sugar, and pinch of salt in a saucepan. stir in rice, and bring to a boil. add 1 tablespoon butter. lower heat, cover, and cook for about 20 minutes, until done. set aside to cool.
punch down the dough, and knead a couple of times. place into the center of a 9 x 14 inch casserole dish that has been sprayed with non-stick cooking spray and lightly floured. spread dough in dish by patting gently to all sides. let rise for 15 minutes.
spread rice on top of dough, and pull sides up gently to form an envelope type design. rice will show in center. brush the top lightly with melted butter and sprinkle with cinnamon.
place in a preheated 375 degree f (190 degrees c) oven. lower temperature to 350 degrees f (175 degrees c). bake for 30 to 40 minutes, until golden.

homemade banana pudding pie

Ingredients

Servings: 1
2 cups vanilla wafer crumbs
3 bananas, sliced into 1/4 inch slices
1 1/2 cups white sugar
1/4 cup all-purpose flour
2 cups milk
3 egg yolks
2 teaspoons butter
2 teaspoons vanilla extract
3 egg whites
1/4 cup white sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
line the bottom and sides of a 9-inch pie plate with a layer of alternating vanilla wafer crumbs and banana slices.
to make pudding: in a medium saucepan, combine 1 1/2 cups sugar with flour. mix well, then stir in half the milk. beat egg yolks and whisk into sugar mixture. add remaining milk and butter or margarine.
place mixture over low heat and cook until thickened, stirring frequently. remove from heat and stir in vanilla extract. pour half of pudding over vanilla wafer and banana layer while still hot.
make another layer of alternating vanilla wafers and banana slices on top of pudding layer. pour remaining pudding over second wafer and banana layer.
to make meringue: in a large glass or metal bowl, beat egg whites until foamy. gradually add 1/4 cup sugar, continuing to beat until whites are stiff. spread meringue into pie pan, making sure to completely cover pudding layer.
bake in preheated oven for 15 minutes, just until meringue is browned. chill before serving.

syrup sponge pudding

Ingredients

Servings: 2
1/2 cup margarine
1/2 cup white sugar
2 eggs, beaten
1/4 teaspoon vanilla extract
1 3/8 cups self-rising flour
2 tablespoons milk
4 tablespoons golden syrup

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease a two pint heat proof bowl or basin.
in large bowl, cream together margarine and sugar. add, a little at a time, beaten eggs, vanilla and flour, until well mixed. fold in milk to make a smooth consistency.
pour syrup in bottom of prepared basin and layer batter over the top. cover basin with firmly tied parchment paper covered with foil. line a roasting pan with a damp kitchen towel. place basin on towel, inside roasting pan, and place roasting pan on oven rack. fill roasting pan with boiling water to reach halfway up the sides of the basin.
steam in the oven for 1 to 1 1/2 hours, or until pudding springs back when touched. invert serving plate and serve warm.

Great Aunt D.j.'s Corn Pudding

Ingredients

Servings: 8
1/4 cup white sugar
3 tablespoons all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
6 large eggs
2 cups heavy whipping cream
1/2 cup butter, melted
6 cups frozen corn

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13-inch baking dish.
mix sugar, flour, baking powder, and salt together in a bowl.
beat eggs together in a large bowl until well mixed; stir in cream and butter. gradually stir sugar mixture into egg mixture until smooth; fold in corn until evenly coated. pour corn mixture into the prepared baking dish.
bake in the preheated oven until pudding is lightly browned and set in the middle, about 45 minutes.

Friday, July 29, 2016

chocolate mousse cake iv

Ingredients

Servings: 1
1 (18.25 ounce) package chocolate cake mix
1 (14 ounce) can sweetened condensed milk
2 (1 ounce) squares unsweetened chocolate, melted
1/2 cup cold water
1 (3.9 ounce) package instant chocolate pudding mix
1 cup heavy cream, whipped

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). prepare and bake cake mix according to package directions for two 9-inch layers. cool and remove from pans.
in a large bowl, mix together sweetened condensed milk and melted chocolate. gradually stir in the water, then instant pudding until smooth. chill for at least 30 minutes.
remove the chocolate mixture from the refrigerator, and stir to loosen. fold in whipped cream and return to the refrigerator for at least another hour.
place one layer of cake a serving plate. top with 1 1/2 cups of the mousse, then cover with the remaining cake layer. frost with the remaining mousse, and refrigerate until serving. garnish with fresh fruit or chocolate shavings.

strawberry dream cake i

Ingredients

Servings: 2
1 (18.25 ounce) package white cake mix
1 1/2 cups frozen sweetened strawberries, pureed
12 ounces cream cheese
8 (1 ounce) squares white chocolate
1 cup heavy whipping cream
1 (8 ounce) container frozen whipped topping, thawed
1/2 pint sliced fresh strawberries

Recipe

preheat oven to 350 degrees f (175 degrees c). grease two 9 inch round cake pans.
make cake per directions except substitute the 1 1/2 cups of strawberries for the water and add 1 extra egg, (if cake mix calls for 2 eggs add 3), and 8 ounces of the cream cheese at room temperature. beat well and pour into the prepared pans.
bake at 350 degrees f (175 degrees c) for about 20 to 25 minutes or until golden brown. a toothpick inserted in the center will not come out clean when this cake is done since it is so moist. let cake cool fully before frosting.
to make frosting: heat the heavy cream until just beginning to boil. pour it over the white chocolate (chopped) and the remaining 4 ounces cream cheese. mix well and let cool. once cool fold into the whipped topping. use to frost cooled cake and garnish with sliced fresh strawberries.

Quick Black Forest Cake

Ingredients

Servings: 1
1 (18.25 ounce) package devil's food cake mix with pudding
3 eggs
1 tablespoon almond extract
1 (21 ounce) can cherry pie filling
1 1/2 cups semisweet chocolate chips
1 tablespoon butter
2 tablespoons milk
1/2 cup confectioners' sugar

Recipe

preheat oven to 350 degrees f (175 degrees c).
mix together: cake mix, beaten eggs, almond extract, cherry pie filling and 1 cup semisweet chocolate chips. stir until just combined. pour batter into a greased 9x13 inch pan.
bake in a 350 degree f (175 degree c) oven for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. remove cake from oven and let cool.
to make glaze: heat 1/2 cup semisweet chocolate chips, butter or margarine, and milk in a saucepan over medium high heat. once semisweet chocolate chips are melted and mixture is combined stir in confectioners' sugar.
spread glaze over cooled cake. serve cake as is or with whipped cream and a cherry.

super easy chocolate mousse

Ingredients

Servings: 6
2 cups heavy whipping cream
1/2 (5.9 ounce) package instant chocolate pudding (such as jell-o®), divided
1/2 teaspoon vanilla extract
1 banana, chopped (optional)

Recipe

Preparation Time:

Ready Time:

beat heavy whipping cream in a large bowl with an electric hand mixer until it begins to thicken. add chocolate pudding and vanilla extract; continue beating until thick enough to hold shape and begins to gather on the beaters. fold banana into the mousse.

apple and carrot christmas pudding

Ingredients

Servings: 12
4 carrots, peeled and grated
2 apples - peeled, cored, and grated
1 cup raisins (optional)
1 cup fine bread crumbs
1 1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground allspice
2/3 cup butter
1/2 cup white sugar
4 eggs

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine the carrots, apples, raisins, and bread crumbs in a bowl. sift together the flour, baking powder, cinnamon, baking soda, salt, nutmeg, and allspice in a separate small bowl. cream together the butter, sugar, and eggs in a separate large bowl; stir in the flour mixture. add the carrot mixture and mix well. transfer mixture to a lightly-greased, 2-quart mold.
place a steamer rack in the bottom of a large, deep pot. set the filled mold on top of the steamer rack. pour enough water into the bottom of the pot to cover the bottom 2/3 of the mold. bring to a boil over medium heat. reduce heat to low; cover. simmer for 2 hours 45 minutes, adding water occasionally to maintain the water level. remove from water and allow to cool 10 minutes before turning out of mold a plate.

Lemon Cake

Ingredients

Servings: 1
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant lemon pudding mix
1 3/4 cups water
3 egg whites
3/4 cup nonfat milk
1/2 teaspoon lemon extract
1 (1 ounce) package instant sugar-free vanilla pudding mix
1 (8 ounce) container frozen light whipped topping, thawed

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). spray a 10x15 inch pan with non-stick cooking spray.
in a large bowl, mix together cake mix and pudding mix. pour in water and egg whites. beat on low speed for 1 minute. increase speed to high and beat for 4 minutes. pour batter into prepared 10x15 inch pan.
bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool completely.
in a large bowl, combine milk, lemon extract and vanilla pudding mix. beat on low for 2 minutes. fold in whipped topping. spread over cooled cake. store cake in refrigerator.

snacks' crazy sweet corn pudding

Ingredients

Servings: 8
1/4 pound margarine
1/4 cup white sugar
3 eggs
1 (8 ounce) container reduced-fat sour cream
1 1/2 teaspoons vanilla extract
1/4 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
1/4 tablespoon ground cloves
1 (8.5 ounce) package dry corn muffin mix
1/4 cup milk
1 (15 ounce) can cream-style corn
1 (15.25 ounce) can sweet corn, drained

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 375 degrees f (190 degrees c). lightly grease a baking dish.
beat the margarine and sugar with an electric mixer in a large bowl until light and fluffy. the mixture should be noticeably lighter in color. add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. beat in the sour cream, vanilla, nutmeg, cinnamon, and cloves. pour in the corn muffin mix alternately with the milk, mixing until just incorporated. fold in the cream-style corn and sweet corn; mixing just enough to evenly combine. pour the batter into prepared pan.
bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 minutes to 1 hour. cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Rice Bread (pirog)

Ingredients

Servings: 1
1 (0.6 ounce) cake compressed fresh yeast
1/4 cup warm water (110 degrees f/45 degrees c)
1 cup milk
1/2 cup white sugar
1/2 cup margarine
2 eggs
2 teaspoons vanilla extract
1 pinch salt
4 1/2 cups all-purpose flour
3/4 cup golden raisins
1 tablespoon butter, melted
1/2 teaspoon ground cinnamon
1 cup white rice
2 cups cold milk
1 tablespoon butter
1/4 cup white sugar
1 pinch salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

dissolve yeast in warm water; set aside.
scald 1 cup milk, and combine with 1/2 cup sugar and 1/2 cup butter or margarine. set aside to cool.
in a separate bowl beat eggs. add eggs, vanilla, and pinch of salt to cooled milk mixture. mix together. add yeast mixture. gradually add flour and raisins until dough comes away from the bowl. knead the dough until pliable. avoid handling the dough more than necessary! place dough in a well oiled bowl. set aside to rise until doubled in size in a draft free area.
combine 2 cups cold milk, 1/4 cup sugar, and pinch of salt in a saucepan. stir in rice, and bring to a boil. add 1 tablespoon butter. lower heat, cover, and cook for about 20 minutes, until done. set aside to cool.
punch down the dough, and knead a couple of times. place into the center of a 9 x 14 inch casserole dish that has been sprayed with non-stick cooking spray and lightly floured. spread dough in dish by patting gently to all sides. let rise for 15 minutes.
spread rice on top of dough, and pull sides up gently to form an envelope type design. rice will show in center. brush the top lightly with melted butter and sprinkle with cinnamon.
place in a preheated 375 degree f (190 degrees c) oven. lower temperature to 350 degrees f (175 degrees c). bake for 30 to 40 minutes, until golden.