Peanut Butter Fudge Oreo Pie
The name of the recipe says it all. The world’s best combination for a triple-loaded, uber-indulgent dessert. Don’t even think about the calories — it’s sinful, but worth it.
Ingredient
1 Keebler ready-made Oreo pie crust
1 (4oz) box instant French vanilla pudding mix
1 cup cold milk
3-4 tablespoons creamy peanut butter (or more if you like)
1 jar chocolate fudge sauce (Smuckers or Dove)
1 regular container Cool Whip (thawed)
What’s next
Have pie crust ready. Carefully spread/frost the bottom and sides of pie crust with fudge sauce (if really thick microwave for a few seconds). You won’t need to use the whole jar.
In a bowl, blend instant pudding and 1 cup milk using a whisk. Using an electric mixer, add the peanut butter (mixture will be thick). Spoon onto the fudge layered pie crust.Top with Cool Whip. Garnish with any Oreo crumbs from the pie crust. Refrigerate.
Strawberry sherbet
You can make this sherbet recipe even if you don’t have an ice cream maker! Perfect for hot summer days.
Ingredients
2 cups fresh red grapefruit
1 10 ounce package frozen sliced strawberries, pre-sweetened
1/4 to 1/2 cup milk
What’s next
Place grapefruit sections in a single layer on a baking sheet; freeze until firm. Chop strawberries.
Combine frozen berries and frozen grapefruit in the container of a food processor fitted with the steel blade.Process with on/off flicks until finely chopped. With motor running, add 1/4 cup milk. Add a bit more milk until smooth and creamy. Serve at once or transfer to freezer container and store in freezer.
Tiramisu
A delicious dessert to impress guests — and best of all, no baking required!
Ingredients
6 egg yolks
3/4 cup white sugar
2/3 cup milk
1 1/4 cups heavy cream
1/2 teaspoon vanilla extract
1 pound mascarpone cheese
1/4 cup strong brewed coffee, room temperature
2 tablespoons rum
2 (3 ounce) packages ladyfinger cookies
1 tablespoon unsweetened cocoa powder
What’s Next:
1. In a medium saucepan, whisk together egg yolks and sugar until well blended.
2. Whisk in milk.
3. Heat over medium flame. Keep stirring until it starts to boil.
4. Leave to boil for one minute then remove from heat.
5. Allow to cool at room temperature then chill in the refrigerator for 1 hour.
6. In a medium bowl, beat cream with vanilla until stiff peaks form.
7. Whisk mascarpone into yolk mixture until smooth.
8. In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
9. Now it’s time to assemble the dish. Arrange half of soaked ladyfingers in bottom of a 7×11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.
Multigrain Pancakes With Strawberry ‘Syrup’
A healthy but delicious pancake recipe from Oprah’s diet expert, Dean Ornish. He has just released a book, The Spectrum.
Ingredients
1 cup unsweetened apple juice
½ cup unsweetened applesauce
2 egg whites or ½ cup egg substitute
2 cups multigrain flour
1 teaspoon baking powder
¼ cup oats
½ teaspoon cinnamon
2 teaspoons baking powder
¼ teaspoon salt
What’s Next:
Whisk the apple juice, applesauce, and egg whites together in a bowl. In a separate bowl, stir the dry ingredients together. Fold in the wet ingredients. Add a splash more juice if it’s too dry. Heat a nonstick skillet sprayed with nonstick cooking spray and pour in batter 1 heaping tablespoon at a time. Serve with strawberry syrup. (Just heat 1 cup fresh or frozen strawberries, then puree with w1 teaspoon Splenda.)
10 Tips to Better Cookies
1. Cover cookie sheets with aluminum foil to get perfectly browned cookies.
2. Use a spoon to shape drop cookies: the more consistent size means they’ll bake more evenly.
3. Chill dough thoroughly if you are rolling out cookies.
4. Monitor the baking time.
5. Remove your cookies from the oven when they still look a little underdone in their centers. They will finish cooking on the cookie sheets.
6. Use the correct fat for your cookies. Don’t substitute shortening for butter!
7. Rotate your cookies halfway through the baking time. The back of the oven gets hotter, faster. If you are cooking more than one sheet of cookies at a time, make sure you switch top and bottom sheets halfway through baking time also.
8. Always use large eggs. This is the standard size egg used for developing cookie recipes.
9. Measure all of your ingredients carefully.
10. Don’t use heaping cups of flour or sugar. Level the surface with a knife.
Caramel Cinammon Iced Coffee
Instead of coffee and dessert, try a dessert coffee. This easy-to-make iced coffee drink is a great way to end the meal. Toss in cinammon to the coffee grounds before brewing.
Ingredients
6 tbs ground coffee
1/2 tsp cinnamon
1/2 cup caramel dessert syrup
What’s Next
Mix cinammon with coffee grounds, and brew. Once you’ve got your pot, mix in the caramel syrup, and chill in the fridge. Serve over ice cubes, with added milk or sugar to taste. The syrup makes this iced coffee pretty sweet as it is.
Coffee Jelly
Coffee Jelly is a light, refreshing dessert that tastes amazing, sounds impressive, but takes mere minutes to make. Serve it after a heavy dinner to cleanse the palate and jolt everyone out of post-binge sleepiness. Makes 4 servings.
Ingredients
2 cups coffee
1 tbsp gelatin powder
2 tbsp sugar
whipped cream for topping
What’s Next
Mix gelatin powder and 4 tbsp of water in a small cup. Mix coffee, sugar, and the gelatin in a pan and stir well over low heat. Strain the mixture and pour into four cups. Cool them in the refrigerater. Serve with whipped cream or vanilla ice cream.
Pumpkin Roll
Pumpkin pie may be a classic — but you can add a modern twist to an old favorite with this light and elegant Pumpkin Roll
Ingredients
3 eggs, beaten
1 cup white sugar
1/2 teaspoon ground cinnamon
2/3 cup pumpkin puree
3/4 cup all-purpose flour
1 teaspoon baking soda
2 tablespoons butter, softened
8 ounces cream cheese
1 cup confectioners’ sugar
1/4 teaspoon vanilla extract
confectioners’ sugar for dusting
What’s next
Set the oven to 375 degrees F. Then, take a brush and spread butter or grease to a 10×15 inch jelly roll pan.
Mix eggs, pumpkin, sugar and cinammon. Then, mix the flour and baking soda in another bowl. Once you’ve blended the “dry’ ingredients, toss into the pumpkin mix and blend.
All you have to do is to take your trusty spatula and spread the mixture on the jelly roll plan. Bake for 15 minutes. Once you’re done (hmmm, can you smell the spice already?) put frostin made from butter, confectionary sugar, vanilla and cream cheese.
Makes about 10 servings.
Chocolate Fondue
You can have your cake — and your chocolate too. A simple fondue recipe to impress guests, or cap a romantic dinner.
Ingredients
12 ounces good quality semi-sweet chocolate
2/3 cup heavy cream
2 tablespoons pure vanilla extract
3 tablespoons Grand Marnier or Amaretto liqueur (optional)
Bite sized pieces of fruit or cake
What’s next
Combine the chocolate and heavy cream in a medium heavy saucepan over medium-low heat. Stirring constantly, cook for about two minutes, or until melted and smooth. Add the vanilla and liqueur. Serve with the fruit and cake.
Mini Witch Broom Halloween Recipe
I love Halloween, it’s my super favorite holiday. What other day do you get to dress up any way you want & not get stared at too badly. I’ll tell you truth, it beats dressing funny the rest of the year without a real excuse!
Anyhoo, as Halloween is my fav of all holidays, I am always elated to find new & fun recipes for the occasion, and this Mini Witch Broom Recipe is certainly no exception! Quick & easy, this recipe will become an instant family classic.
Ingredients:
Roll of Fruit by the Foot
Thin pretzels
What’s Next:
For each one, cut a 2-inch length from a roll of Fruit by the Foot.
With the shorter ends on the side, fringe the bottom of the strip (leaving a 1/4-inch border uncut along the top) to create thin broom bristles.
Then moisten the upper edge of the fruit with a drop of water and tightly wrap it around one end of a thin pretzel-stick broom handle. And that’s all she wrote!
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