Desserts
FROSTED BANANA BARS
Very moist and easy to make. Prep Time: approx. 20 Minutes. Cook Time:
approx. 20 Minutes. Ready in: approx. 40 Minutes. Makes 3 dozen (36 servings).
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1/2 cup butter, softened
1 1/2 cups white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed ripe bananas
1 (16 ounce) container cream cheese frosting
Directions
CHOCOLATE TRIFLE
1 package brownie mix (I use one large enough to make a 9 x 13" pan of brownies) 2 packages instant chocolate pudding or chocolate mousse 16-oz tub of Cool Whip 6 Skor or Heath bars, crumbled
Cook the brownies according to the package directions. Once cool, crumble the brownies into bite-size pieces. Make the pudding according to package directions. In a trifle bowl, layer the ingredients in the following order (this can be varied if you want): brownies, pudding, Cool Whip, and Skor bars. This is better when chilled for a while, but it can be served immediately.
APPLE PIE
CrustMix them together. Use two knives to cut in 2/3 C of Shortening. Add 4-6 T of cold water. Stir. (add more water until it holds together). Divide dough into half. Roll out half for bottom crust and put in pan.
Filling
6 Apples
Remove apple skins and cut into sections. Mix
1/ 2 - 2/3 C Sugar
1/4 t salt
2 T Flour
Fold in apples. Pour over bottom crust. Put thin slices of butter across top of apples. Use remaining crust for top of pie. Cut a few slits in the top. Bake at 450 degrees for 15 minutes. Then 350 degrees for 45 minutes.
BON BONS
Mix the above together, shape into balls. Freeze on wax paper-covered cookie sheet. In microwave melt 1 pkg. chocolate almond bark and 1 (12oz) pkg. chocolate chips. Dip balls until completely covered and let cool on wax paper-covered cookie sheet.
CAN'T LEAVE ALONE BARS
Preheat oven to 350 degrees. Combine cake mix, eggs and oil in bowl. Press 2/3 of mixture into greased 9 x 13 pan. Set remaining mixture aside. In separate bowl combine milk, chocolate chips and butter. Microwave 45 seconds or until melted. Stir until smooth. Pour over crust. Drop teaspoonfuls of remaining cake mixture over top of pan. Bake 20-25 minutes or until lightly browned. Cool before cutting. 3 dozen bars
DIRT CAKE
Using food processor or rolling pin, grind up Oreos with margarine (you can pour melted butter over). Put 3/4 of the crushed Oreos in a 9 x 13 pan. In separate bowl, mix together cream cheese and sugar, In third bowl, mix pudding, milk and Cool Whip. Combine pudding mix with cream cheese mixture. When smooth, pour over Oreos and sprinkle with remaining Oreos. Chill 5-6 hours Top with gummy worms as a great treat for Earth Day. Can be put in individual serving cups.
FRUIT ROLL UPS
Preheat oven to 140 degrees Fahrenheit. Blend ingredients until smooth. Pour onto cookie sheet lined with saran wrap. Spread out until mixture thinly lines sheet. Bake for approximately 3 hours or until fruit is dry. Let cool. Roll up saran wrap. Peel off to eat.
GRANOLA
Mix dry ingredients together in a large bowl. Separately mix honey and oil together and add to dry ingredients. Mix thoroughly and spread on two cookie sheets. Bake in 275 degree to 300 degree oven for 20 minutes or until golden brown. (Stir every 5 to 6 minutes to assure equal browning) Cool completely, then store in closed container. Great as cereal with fresh fruit, granola parfaits (in a parfait glass, alternate layers of no-fat yogurt mixed with honey, fresh fruit, and granola). Also a good topping for ice cream.
IRISH RAISIN CAKE
Combine raisins, 2 C boiling water, brown sugar, margarine, salt, cinnamon, nutmeg. Cook over medium heat 5 minutes. Cool. Dissolve soda in remaining boiling water, add to raisin mixture. Mix flour and baking powder, add to mixture. Turn into greased and floured 10 inch tube pan or 2 9x5 inch loaf pans. Bake at 350 for 1 hour or until done.
JELLO JIGGLERS
Combine Knox, Jello and water and stir until dissolved. Add Cool Whip and stir until all lumps dissolve. (Mixture will form two layers.) Poor into 9 x 13 pan (or cookie sheet with raised sides) and chill until firm. Cut into fun shapes with cookie cutters or use a knife to cut into squares.
Mix popcorn, gumdrops and peanuts. Melt together marshmallows, margarine and oil and pour over corn mixture. Mix well and put in angel food pan. Cut with electric knife.
Roll in small balls and flatten slightly. Bake at 350 for 8 to 10 minutes.
Grease
9x13-inch baking pan. Melt 12-ounce package chocolate chips and butter in
medium saucepan over medium-low heat, stirring occasionally; cool. Heat oven
to 375 degrees. In mixer bowl, beat chocolate mixture, eggs and sugar. Blend in
flour, baking powder, salt and vanilla. Spoon evenly into greased pan. Bake 25
minutes. Remove from oven; sprinkle with marshmallow, pecans, and 6-ounce
package chocolate chips. Bake until golden brown (15 to 25 minutes longer).
Cool. Cut with knife dipped in warm water. These bars do not freeze well. Amount: 4 Dozen (1-1/2-inch) squares
Leave rolls frozen. Melt butter in microwave. In another bowl, combine
the brown sugar
and cinnamon (enough cinnamon so that you can see it within the brown
sugar). Roll
a frozen bread dough ball in the melted butter, then into the brown
sugar mixture;
place in a greased bundt cake pan. Repeat process for all 18 dough
balls. Pour
remaining butter and brown sugar mixture over dough balls in pan.
Allow dough balls to thaw and rise for 4-6 hours; risen dough should not
over-flow pan;
pre-heat oven to 350°. Bake at 350° for 35-45 minutes or until golden
brown.
Turn out of pan immediately; serve warm.
Remove lime sherbet from freezer. Let thaw just enough to be able to spoon out.
Using a Medium Mixing Bowl, spread about ¾ thick around edges(not bottom). Dip
spoon in water to help smooth sherbet. Freeze. Remove pint of lemon or
pineapple sherbet or peach frozen yogurt. Let thaw just enough to spoon out.
Spread thin layer or top of lime sherbet. Freeze. Let strawberry or cherry
frozen yogurt thaw. Mix in ½ cup to 1 cup mini chocolate chips. Put into bowl.
Smooth the top with wet spoon. Freeze for 24 hours. Slice frozen and serve.
Pieces will resemble a slice of watermelon.
POPCORN CAKE
1/2 lb. Peanuts
1/2 cup margarine
1 lb. gum drops
1 lb. marshmallows
1/2 cup oil
RICE KRISPIE COOKIES
1 cup sugar
1 1/2 cups flour
1 tsp vanilla
1 tsp. baking soda
1 tsp. cream of tartar
Dash of salt
2 cups of Rice Krispies
1/2 cup chopped walnuts
ROCKY ROAD BROWNIES
1 Cup Margarine or Butter
4 eggs
2 Cups sugar
3 Cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
3 Cups miniature marshmallows
1 (6-ounce) package chopped pecans (1-1/2 Cups)
1 (6-ounce) package semisweet chocolate chips
STICKY BUNS
1 stick butter
1 cup brown sugar
Cinnamon to taste
TUPPERWARE WATERMELON
1 pint lemon or pineapple sherbet or peach frozen yogurt
½ gallon frozen cherry or strawberry yogurt (or Raspberry Sherbet)
6 oz. Package mini chocolate chips