Easy 4 layer chocolate dessert

 https://www.tasteofhome.com/recipes/easy-four-layer-chocolate-dessert/?trkid=soc-toh-facebook

Apple dump cake recipe

https://princesspinkygirl.com/caramel-apple-dump-cake-recipe/ 

Strawberry pretzel dessert

 https://princesspinkygirl.com/strawberry-pretzel-salad/

Impossible Lemon Pie

https://www.southernplate.com/impossible-lemon-pie-and-a-weekend-with-my-daughter/

Cherry Cheese Danish

https://www.recipesthatcrock.com/crock-pot-cherry-cheese-danish/

Eggnog Fudge

https://kitchenfunwithmy3sons.com/eggnog-fudge/

Coconut Bon Bons

https://allfood.recipes/coconut-bonbons/

Banana Coconut Upside Down Cake

https://allfood.recipes/banana-coconut-upside-down-cake/
I made this and it was yummy

Lemon Velvet Cream Pie

https://www.plainchicken.com/lemon-velvet-cream-pie/

Peeps sunflower cake

http://momstestkitchen.com/2012/04/peeps-sunflower-cake.html

Earthquake cake

1 chocolate cake mix of your preference
1 cup coconut
1 cup pecan pieces
1/2 cup butter, softened
8 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla
6 oz. semi-sweet chocolate chips


Grease the bottom a 9x13 pan. Spread coconut and pecan pieces on pan's bottom.
Mix cake mix as directed on box. Spread mixed batter over the coconut and pecan pieces. In a separate bowl mix the butter and cream cheese and vanilla. Add in the powdered sugar bit by bit until it has a creamy consistency. Drop the cream cheese mixture in dollops over the cake batter at least one inch from edge of pan. Sprinkle on chocolate chips evenly. Bake at 350, 40 minutes

Strawberry Pie

Ingredients

3/4 cup of granulated sugar
1/2 teaspoon of kosher salt
3 tablespoons of cornstarch
10 ounces of lemon lime soda (like 7-up or Sprite - regular or diet)
1 (3 ounce) box of strawberry gelatin
1 pound of fresh strawberries, rinsed, sliced and drained
1 homemade or commercial pie crust (Pillsbury recommended), precooked and cooled
Homemade whipped cream or non-dairy whipped topping

Instructions

Place the sugar, salt, and cornstarch in a small saucepan and whisk until well blended. Add the 7-up and cook over medium heat, stirring occasionally, until mixture begins to thicken. Remove from heat and thoroughly whisk in the strawberry gelatin. Set aside to cool.

Clean the strawberries by removing the hull and rinsing them in a colander. Slice into 3 to 4 slices per berry and return to the colander. Run a quick rinse over the berries and let them drain completely.

If preparing a pie crust from packaged, preheat the oven to 450 degrees F or according to package directions. If preparing from scratch, you can find a recipe here.

Place the crust into an ungreased glass pie plate and fold the top edges under the pastry (not the pie plate) all the way around. Flute the top edges of the pie crust by taking one hand and barely pinch together a small section of the dough edge between your thumb and forefinger, while pressing the thumb of your other hand in between those fingers at the same time. Do this all the way around the top.

Using a fork, dock the bottom of the pie crust by pricking it in multiple spots all along the bottom. This helps to vent the crust so that it doesn't buckle. Bake for 10 to 12 minutes, or according to your package direction, until light golden brown. Remove, set aside and let cool for at least 10 minutes before filling.

Layer the strawberry slices in the precooked, cooled crust. Pour the gelatin mixture evenly all across the top of the strawberries. Chill until set and serve topped with a dollop of whipped cream or Cool Whip.

Ambrosia

Ambrosia

Image via Wikipedia

Makes 4 servings


1 1-pound can fruit cocktail drained
1 banana peeled and sliced
1 orange peeled and cut in sections
1 can of Mandarin oranges
1/2 cup cream whipped
1/3 cup walnuts, coarsely chopped
1 cup miniature marshmallows
Flaked coconut

Combine first six ingredients. Chill. Sprinkle with coconut.

Fried Peach Pies

I am not one to promote many fried foods but this one looked absolutely scrumptious.
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Raspberry Applesauce Jello Salad

RASPBERRY APPLESAUCE JELLO SALAD

Read more about it at www.cooks.com/rec/view/0,1843,149166-249205,00.html Content Copyright © 2011 Cooks.com - All rights reserved. 1 (3 oz.) pkg. raspberry Jello 1/2 c. boiling water 1 (10 oz.) pkg. frozen raspberries, thawed & juice reserved 1 c. applesauce 1 tbsp. lemon juice Dissolve Jello in boiling water. Add juice from drained raspberries. When slightly thickened, add applesauce, raspberries and lemon juice. Prepare 8 inch square pan with non-sticking spray or oil and pour in mixture. Chill in refrigerator until set. Serves 9.

Sweet Potato Chocolate Cake

Makes 12 to 16 servings

2 1/2 cups sweet potato chunks

1 cup bittersweet baking chocolate squares

2/3 cup margarine

3/4 cup brown sugar

2 eggs

2 tsp vanilla extract

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/8 tsp salt

5 Tbsp semi-sweet mint chocolate chips

» Preheat oven to 350 degrees.

» Over a saucepan of boiling water, steam sweet potatoes until very tender. (Make sure there is a gap between the top of the water and the bottom of the steamer basket.) Place sweet potatoes in a large bowl and mash using a potato masher. Add chocolate and let stand for 2 minutes or until melted, then stir to combine. Let cool.

» In another large bowl, beat margerine and sugar until fluffy. Beat in eggs, one at a time, and beat in vanilla. Beat in cooled sweet potato mixture.

» In another bowl, whisk together flour, baking powder, baking soda and salt. Stir into chocolate mixture until combined. Scrape into parchment paper-lined 13- by 9-inch baking pan and spread evenly in pan. Bake for about 25 minutes or until cake tester inserted in center comes out clean.

» Immediately after cake comes out of oven, sprinkle chocolate chips over top of cake and let cool.

- Source: www.livestrong.com

Peanut Butter and Chocolate Cupcakes (Woman's Day)

Easy Dessert Recipes.

Head over to WomansDay.com for delicious dessert recipes.

Recipes / Dessert Recipes / Peanut Butter & Chocolate Cupcakes Recipe

Photo: Con Poulos

• Nutrition Facts
• Yield 24 servings
• Servings 24
• Amount Per Serving
• Calories NA
• Total Fat NA
• Saturated Fat NA
• Cholesterol NA
• Sodium NA
• Total Carbohydrates NA
• Dietary Fiber NA
• Protein NA

Peanut Butter & Chocolate Cupcakes Recipe

By Woman's Day Kitchen from Woman's Day | March 1, 2010

The ultimate recipe for PB-and-chocolate fans, these moist, chocolatey cupcakes come complete with a sweet peanut butter filling and a silky slathering of chocolate–sour cream frosting.

• Active Time: 40 minutes
• Total Time: 1 hour 30 minutes

Recipe Ingredients

Cupcakes 1 3/4 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1 tsp baking soda 1/2 tsp salt 1/2 cup milk 1/2 cup reduced-fat sour cream 3/4 cup (1 1/2 sticks) unsalted butter, softened 1 1/4 cup sugar 1/2 cup creamy peanut butter 3 large eggs Peanut Butter Filling 1/2 cup creamy peanut butter 3 Tbsp unsalted butter, softened 1 1/2 cups confectioners’ sugar 3 to 4 Tbsp milk Chocolate Frosting 2 cups (12 oz) semisweet chocolate chips 1 cup reduced-fat sour cream

Recipe Preparation

1. Cupcakes: Heat oven to 350°F. Line 24 muffin cups with paper liners.

2. Whisk flour, cocoa, baking soda and salt in medium bowl until well mixed. In small bowl, whisk milk and sour cream until blended.

3. Beat butter and sugar in large bowl with an electric mixer until creamed. Beat in peanut butter until blended. Add eggs, one at a time, until incorporated.

4. With mixer on low speed, alternately add flour mixture and milk mixture, beginning and ending with flour mixture, until just blended.

5. Spoon about 1/4 cup batter into each muffin cup. Bake 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pan to wire rack to cool completely.

6. Filling: Beat peanut butter and butter in medium bowl with electric mixer until smooth. On low speed, gradually beat in confectioners’ sugar and 3 to 4 Tbsp milk until blended. Beat mixture on high speed 1 minute or until fluffy.

7. Spoon filling into a pastry bag fitted with a 1/4-in. plain round tip. Insert tip into the top of each cupcake; squeeze as much filling into the center of each as possible (top of cupcake will bulge slightly).

8. Frosting: Melt chocolate chips in large glass bowl in microwave as package directs. Add sour cream; beat with an electric mixer until fluffy and good spreading consistency. Spread about 2 Tbsp frosting on each cupcake.

Granola Bars

2 cups rolled oats
1 cup quick-cooking oats
1/2 tsp cinnamon
1/8 tsp salt
1/4 cup raw almonds
1-1.5 Tbsp olive or canola oil
1/3 cup pure maple syrup
1/4 cup honey
1/4 cup vanilla-flavored almond milk
1/4 cup shredded coconut
Non-stick cooking spray

DIRECTIONS
Preheat oven or toaster oven to 350 degrees F.

Process 2 cups rolled oats in blender or food processor until they become flour-like. Mix "oat flour" with dry ingredients (except coconut) in a bowl.

Add all wet ingredients to the dry mixture and stir until well combined.

Spray a small baking dish (about 5 inches x 12 inches, or similar) with non-stick cooking spray. Add mixture to the dish, pressing it down with a spatula. Sprinkle coconut on top.

Scotcheroos with Chocolate topping

Yesterday I posted Kellogg's version of Chocolate Scotcheroos.  However that is not how I made them last night.  My version:

6 cups of Rice Crispies
12 oz of butterscotch chips
3/4 Cup of peanut butter
12 oz of semi-sweet chocolate chips
1 TBS  of shortening                                                                                                                                     Melt the chips and peanut butter in a saucepan on stove.  Pour this over Rice Crispies so the cereal sticks together.  Spread in a 9 X 13 pan.  Refrigerate.   Melt chocolate chips and shortening in a saucepan on stove.  Pour over cooled butterscotch Rice Crispy bars.  Refrigerate until chocolate hardens.                                                                                     

The Pie of the South (Sweet Potato Pie!)

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