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Pantry Pickin's

Dessert and Treat Recipes

Desserts, cookies, candies, etc...

Magic Chocolate Pudding Cake

A rich chewy chocolate cake magically rises over a layer of creamy chocolate pudding!  So easy and SO good!

 

¾ cup flour

2/3 cup white sugar

½ cup unsweetened cocoa powder divided

1 ½ tsp baking powder

½ tsp salt

½ cup milk

3 TB vegetable oil

2/3 cup packed brown sugar

¼ cup mini (or regular) semisweet chocolate chips

1 tsp vanilla extract

1 ¼ cups hot water

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Preheat oven to 350 degrees

Stir together flour, white sugar, ¼ cup of the cocoa powder, baking powder and salt.  Add milk and oil and mix well.

Pour into ungreased 8x8” square pan

Sprinkle brown sugar, remaining cocoa powder and chocolate chips over top of mixture. 

Add the vanilla to the hot water and then pour over the top.

Bake for 30-35 minutes in the preheated oven, until the surface appears dry.  There will be soft layer of pudding under the cake!

Serve warm or at room temperature with a spoon.

Top with whipped cream if you like.

EGG NOG CHEESECAKE

Thanks to Jeanie Fraley for submitting this!

 

2 packages cream cheese, softened

1/4 c. sugar

1 c. egg nog

2 eggs

 

Mix everything in a mixer til smooth and creamy.

Pour into prepared graham cracker pie shell.

Bake at 325 for 45 min, or until knife comes out clean when inserted into the center.

Valentine Napoleons
from A Taste Of Home magazine

1 package frozen pastry puffs, thawed
1 cup of cold milk
1 package of instant vanilla pudding (3.4 ounces)
1 cup of whipping cream
1/4 cup powdered sugar
1-1/4 cup sliced strawberries
Additional powdered sugar
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On a lightly floured surface roll out each pastry sheet to 1/8 thickness. You can leave them in squares or cut out with cookie cuters for shapes. (hearts) 
Place on ungreased cookie sheet. Bake at 400 for 8-11 minutes. remove and cool on wire racks.
In a bowl whisk milk and pudding mix for 2 minutes.
In a mixing bowl, beat whipping cream until it begins to thicken.
Beat in powdered sugar until soft peaks form. Fold into pudding.
Split pastry in half. Place bottom halves on serving plates. Spoon pudding mixture into the middle and top with strawberries. Put pastry top on and sprinkle powdered sugar on top.
This is SO YUMMY and easy!

Easy Holiday Squares

 

1 ½ cup sugar

4 eggs

1 tsp. Lemon juice

1 cup butter

2 cup flour

1 can cherry pie filling

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Cream butter and sugar.

Add eggs 1 at a time while mixing.

Add flour and juice and mix.

Spread mixture evenly in a cookie sheet.

Spoon clusters of 3 cherries an inch or so apart. 

Bake at 350 degrees for 20-30 mintues until lightly browned.

Sprinkle powdered sugar on top and cool.

Cut into sqares around cherries and serve!

A Cake to Die For (White Version)

Submitted by Tiffany Larsen 

 

1 Pkg. Yellow or lemon cake mix

1 regular size can crushed pineapple with juice

½ cup sugar

1 pkg instant vanilla pudding

8 oz carton cool whip thawed

½-1 C. nuts chopped (optional)

Flaked coconut

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Bake cake as directed.

Heat pineapple juice, pineapple, and sugar to boiling until sugar is dissolved.

While cake is still hot poke holes in top and pour syrup and pineapple over top.

Chill completely.

Make pudding as directed, spread on cold cake.

Top with whip cream, nuts and coconut flakes.

Keep refrigerated until served.

Montana Sheet Cake

submitted by Tina Scatena

 

Cake:

2 c. flour                       

2 c. sugar                     

1 tsp salt                       

2 cubes butter

1 c. water

2 eggs

1 tsp baking soda 

1 tsp almond extract

1/2 c. sour cream

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Combine flour, sugar and salt in a bowl.

Heat butter and water just to a boil and pour over dry ingredients.

Add eggs, baking soda, almond extract and sour cream and beat.

Bake at 350 degrees for 20 minutes in large cookie sheet. (jelly roll pan)

 

Frosting:

2 cubes butter

1/4 c. milk

1/2 tsp almond extract

5-6 cups powdered sugar

1/2 c nuts (optional)

 

Heat butter, milk and extract, just to a boil. 

Remove from heat and gradually add powdered sugar.

Frost warm cake. Top with nuts.

Diabetic Chocolate Mousse

Submitted by Valerie Johnson

 

1 large box sugar free chocolate pudding

1 8oz tub of Cool Whip

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Follow directions on box to prepare pudding.

Stir in cool whip and refrigerate.

This is yummy even if you aren’t a diabetic!

Layered Banana Dessert

 

1 ½ cups cold milk

1 package (3.4 oz) instant vanilla pudding mix

1 carton (8oz) thawed cool whip

18 cinnamon graham cracker squares (about 2 ½” by 2 ½” each)

2 medium firm bananas, cut into ¼” slices

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In a bowl, whisk milk and pudding mix for 2 minutes. 

Let stand for 2 minutes or until soft-set. 

Fold in half of the whipped topping. 

Place nine graham cracker squares in an ungreased 8” square dish. 

Top with half of the pudding mixture and half of the banana slices. 

Repeat layers. 

Spread with remaining whipped topping. 

Cover and refrigerate for at least 1 hour before serving. 

9 servings

Festive Fudge

submitted by Jessica Millican from www.eaglebrand.com 

 

3 cups (18oz) semi-sweet chocolate chips (or milk-chocolate chips)

1 (14oz) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)

dash salt

1/2 to 1 cup chopped nuts (optional)

1 1/2 teaspoon vanilla extract

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In heavy saucepan; over low heat, melt chips with condensed milk and salt. 

Remove from heat; stir in nuts if desired and vanilla. 

Spread evenly into wax paper or butter foil lined 8 or 9 inch square pan.

Chill 2 hours or until firm. 

Turn fudge onto cutting board, peel off paper and cut into squares.  Store covered in fridge.

 

Marshmallow Fudge: Proceed as above, omit nuts and add 2 tbsp. butter to mixture; fold in 2 cups mini marshmallows

Crunchy Carmel Popcorn

 

1 cup white sugar

1 cup brown sugar

1 cup butter (2 cubes)

1/3 cup Karo Syrup

½ tsp baking soda

½ tsp salt

1 tsp vanilla

2 ½ batches air popped pop corn (about 2/3 to ¾ cup unpopped)

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Combine sugars, butter and syrup and cook and boil for 5 minutes.  (be careful not to burn!)

Remove from heat and stir in soda, salt and vanilla.

Pour mixture over popcorn in a large bowl and mix to coat evenly.

Pour onto 2 cookie sheets and bake at 225 degrees for about 45 minutes.

Cool and break apart to enjoy!

Toffee Chip Cookies

Submitted by Mechelle Wendt

 

1 box of yellow cake mix

1 box of white cake mix

1 cup of butter softened

2 eggs

4 Tb water

1 bag of toffee chips (I use the Skor toffee bits)

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Mix the water, butter and eggs together. 

Add the cake mixes and toffee chips. 

Drop by rounded teaspoonfuls onto ungreased cookie sheet.

Bake at 350 for 10 - 12 minutes. 

 *These freeze well and stay soft if you take them out as soon as they start to brown. 

Chocolate Peanut Butter No Bake Cookies

 

2 cups granulated sugar

8Tb (1 stick) butter or margarine

½ cup low fat milk

1/3 cup Baking Cocoa

1 Tb Vanilla

½ cup peanut butter

3-4 cups oats (quick or old fashioned)

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In a large saucepan, combine sugar, butter, milk and cocoa.

Bring to boil over medium heat, stirring frequently. Continue to boil for 3 minutes stirring frequently.

Remove from heat and stir in vanilla and peanut butter, then add oats. (Let mixture cool for 5 minutes first if using old fashioned oats)

Drop by tablespoons onto waxed paper (or cookie sheet.)  Let stand until firm.  Store tightly covered.

*We like them refrigerated and they set up faster!

Lemonade Stand Pie

 

1/3 cup Country Time Lemonade mix (any flavor)

½ cup water

1 pint (2 cups) vanilla ice cream, softened

1 tub (8oz) Cool Whip Whipped Topping, thawed

1 prepared graham Pie Crust (6oz or 9”)

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Stir drink mix and water until dissolved.

Beat lemonade mixture and ice cream in a large bowl with electric mixer on low speed until blended.  Gently stir in whipped topping until smooth.  Freeze until mixture mounds, if necessary. 

Spoon into crust.

Freeze 4 hours or overnight until firm.  Let stand at room temperature 15 minutes or until pie can easily be cut.  Garnish with lemon slices if desired.  Store leftover pie in freezer. 

Makes 8 servings.

Chocolate Mousse
submitted by Renata
 
2 envelopes unflavored gelatin
1 cup sugar
¼ tst salt
2 ½ cups milk
1 (12oz) package semi-sweet chocolate chips
2 tsp vanilla
2 cups whipped cream (1 pint)
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Mix together the gelatin, sugar, salt in a 2 ½ qt sauce pan. Stir in milk and chocolate. Place over medium heat, stir constantly, until gelatin is dissolved and chocolate is melted. Beat with a hand mixer until chocolate is blended. Stir in vanilla, chill until slightly thick. Fold in the whipped cream and spoon into individual serving cups. (Or this can be put into a mold.) Chill before serving.

Molasses Sugar Cookies and Pumpkin Dip
submitted by Renata Chalmers
 

Cookies:

1 cup shortening                                  

2 cups sugar                                        

½ cup molasses                                   

2 eggs

1 Tbs baking soda

1 tsp cloves

1 tsp ginger                                        

2 tsp cinnamon

1 tsp salt

4 cups flour

6-8 Tbs milk

 

Combine shortening, sugar, molasses and eggs, beat well. Add dry ingredients. Mix well and add milk until desired consistency.  Chill. Form dough into 1 inch balls. Roll in sugar (Turbino works great since it has larger crystals) Flatten ball on the cookie sheet and bake at 350 for 8-10 minutes. Makes 3 dozen.

 

Dip:

2 cups powdered sugar

1 - 8 oz. Cream cheese

1 -  15 oz can of pumpkin

1 tsp cinnamon

½ tsp ginger

 

Let cream cheese come to room temp. Mix together and chill. Makes 3 cups.

Peach Cobbler
submitted by Renata from Linda Sluder
 

½ C Butter

1 C Sugar

1 C Milk

1 C Self Rising Flour (or 1C All Purpose Flour, 1½ t Baking Pdr, ½ t salt)

3 C Peaches peeled, sliced, sugared (about 3 large)

( to get sweeter fruit, add sugar to fruit and set until it gets juicy, then add both fruit and juice)

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Heat oven to 350

Melt butter in 9x13 pan (or smaller for thicker cobbler) in oven.

Mix together flour and sugar in bowl. Whisk in milk.

Remove dish from oven and top with batter. Spoon peaches and any juice evenly in pan (pushing fruit under “below” batter).

Bake til brown ~~ 30 minutes (longer to get the color crust you want)

 

Hints :

You can boil the sugared peaches briefly to bring out the sweetness.

This works for all kinds of fruit.

Blueberry Bread

submitted by Renata

 

Mix together:

4 cups flour

1 1/2 cups sugar

2 Teaspoon Baking Powder

2 Teaspoon Salt

1 Teaspoon Baking Soda

 

In a Separate Bowl Mix Together:

2 Eggs

1 ½ Cups Orange Juice

4 Tablespoons Oil

3 Teaspoons Orange Peel (optional)

 

Fold mixed liquids into flour mix.

Add in 4 Cups of Blueberries. ( I have used frozen , It adds to the cooking time though)

 

Mix together for Topping:

½ Cup Sugar

½ Cup Flour

2 Teaspoons Cinnamon

¼ Cup Melted Butter

 

Makes two large loaves or 1 loaf and 12 muffins. Put topping on before it goes into the oven @ 350 for 50 minutes.

Muffins take ~ 20 minutes

Hard Candy
submitted by Krista Stuart

2 cups sugar
2/3 cups light corn syrup
3/4 cup water
1 tsp flavoring oil ( cinnamon, peppermint, etc. )
food coloring
powdered sugar

Mix sugar, corn syrup, and water in a large pan until sugar dissolves.
Boil without stirring until temperature reaches 310*F.
Remove from heat.
After boiling ceases, stir in flavoring and food coloring.
Pour onto lightly greased cookie sheet.
Cool and break into pieces.  Dust with powdered sugar.
Store in airtight container.
This is a perfect candy to make at Christmas time.

Brownie Mix
CS newsletter 1/03
 
6 cups all purpose flour
4 tsp baking powder
4 tsp salt
8 cups sugar
1 can (8oz) Baking Cocoa
2 cups vegetable shortening
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In a large bowl combine first five ingredients.  With a pastry blender, cut in shortening until evenly distributed.  Store in a large airtight container in cupboard.
 
To make brownies:
2 1/2 cup brownie mix
1 eggs, beaten
1 tsp vanilla
1/2 cup chopped nuts (optional)
Combine and beat with spoon until smooth.  Spread into greased 8" square pan until smooth.  Bake at 350 20-25 mins or until top tests done.  Cut into squares while still warm.

Rolo Cookies
 
2 1/2-3/4 cups flour (enought that dough isn't sticky)
3/4 cup cocoa
1 tsp baking soda
1 cup white sugar
1 cup brown sugar
1 cup butter/margarine
2 tsp vanilla
2 eggs
48 Rolo Chewy Caramels
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Beat sugars and margarine until fluffy, add eggs and vanilla and beat well.
Add flour mixture and blend well.  Cover and cool dough in fridge for about 30 mins.
Shape into 1" ball around caramel, covering it completely. 
Bake 8 minutes at 350 degrees.  DO NOT OVERBAKE!  They will look quite soft. 
Cool in pan slightly then move to a piece of waxed paper and cool completely. 
You can melt and drizzle white chocolate over the top to make them look extra special.

M&M Mini Trimmed Trees
From HOLIDAY FUN FOOD IDEAS IN READERS DIGEST (NOV)
Thanks Stephanie!
 
1 can (16oz) ready to spread frosting
1 bottle green food coloring
1 pkg pointed sugar ice cream cones
1 pkg 3 1/2-4" cookies
1 pkg (9.5 oz) M&M's MINIS
1 pkg (16oz) M&M's Holiday
1 pkg (11oz) Dove Chocolate Gifts Candies (optional)
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Set aside 1/3 cup of frosting.  Add a few drops of green food coloring to remaining vanilla frosting.  Stir until blended thoroughly.
Cover cookie with white frosting.  Adhere cone (upside down, so it looks like a tree) to cookie by pressing gently.
Cover entire cone with green frosting.
While frosting is still moist, adhere green M&M'S , To add colored lights, use a dab of frosting on the M&M MINIS and adhere them to the tree.
Decorate tree with various types of M&M'S, Could put M&M'S around "tree skirt", or use place a few DOVE Gifts under the tree. 
Could even use around your gingerbread house without the cookie!

Indoor S’mores

 

8 cups golden grahams cereal

6 cups miniature marshmallows, divided

1 ½ cups Hershey’s milk chocolate chips

5 tablespoons margarine or butter

1 tsp vanilla

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Melt 5 cups marshmallows, the chocolate chips and margarine in a 3 quart saucepan over low heat stirring occasionally.  Remove from heat.  Stir in vanilla.

Measure cereal into large bowl and pour mixture over cereal. Stir until coated.  Stir in remaining 1 cup marshmallows. 

Press into a buttered 13”x 9” pan and let stand until firm.

 

Makes 24 squares.

Carmel Brownies

contributed by Lauri Myers

 

1 Duncan Hines Swiss Chocolate Cake Mix

1/2 cup sugar

1 Small Can Carnation Evaporated Milk

1 Stick Butter (Melted)

12-14oz Pkg Caramels           

1 cup chopped pecans

1 6oz pkg Choc Chips   

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Mix cake mix, sugar, 1/3 cup evaporated milk and butter and pour 1/2 of mixture into a greased 9x13" pan.  Bake at 350 degrees for 6 minutes.

Mix 1/3 C Evaporated Milk and caramels in microwave safe bowl. Microwave until melted, stirring as needed.

Sprinkle chocolate chips and nuts over brownies in pan.  Then pour and spread caramel over top.

Take remaining dough and smash flat handfuls and place over carmel until it is almost completely covered.

Bake an additional 15 minutes.

Cool in fridge or over night until caramel sets. 

Cut into very small-squares.

Chocolate Orange/Mint/Whatever Cookies
contributed by Lauri Myers
 
2 Pillsbury Chocolate cake mixes
1 Pillsbury Brownie Mix
3 eggs
3/4 cup water
3/4 oil
3 boxes Andes mints or 3 Tobbleron Oranges
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Mix all ingredients- batter will be stiff.
Bake cookies at 350 degrees 9-12 minutes on a greased cookie sheet
Place candy on hot cookie and spread when melted.

Tuxedo Brownie Hug Cookies
 
60 Hershey's Hugs Chocolates
1 pkg (1 lb., 6.5 oz) original supreme brownie mix with syrup pouch
1/4 cup Hershey's Cocoa
1/4 cup water
1/4 cup vegetable oil
2 eggs
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Remove wrappers from chocolates.  Heat oven to 350 degrees.  Grease and flour cookie sheet.
Stir brownie mix, syrup, cocoa, water, oil and eggs in medium bowl until well blended.  Drop by scant teaspoons onto prepared cookie sheets.
Bake 8 minutes or until set.  Cool 1 minute, then press a chocolate into center of each cookie.  Remove from cookie sheet to wire rack.
Makes about 5 doz cookies.

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