Dream Pie

Source: Dream Whip Box

Dream Pie Recipe

By Carey Published: July 29, 2012

  • Yield: 1 pie (8 Servings)
  • Prep: 15 mins

Source: Dream Whip Box

Ingredients

Instructions

  1. Beat Dream Whip with 1 cup milk and vanilla in large bowl with an electric mixer on high speed 6 minutes or until topping thickens and forms peaks.
  2. Add remaining 1-3/4 cups milk and the pudding mixes; beat on low speed. Beat on high speed for 2 minutes, scraping bowl occasionally. Spoon into pastry shell.
  3. Refrigerate at least 4 hours. Garnish as desired. Store leftover pie in refrigerator.

Peanut Butter Blossoms

Source: Barbara Hemp (Grammie)

Peanut Butter Blossoms Recipe

By Carey Published: July 29, 2012

  • Cook: 10-15 mins

Source: Barbara Hemp (Grammie)

Ingredients

Instructions

  1. Preheat oven to 375 degrees.
  2. Cream margarine and sugars. Add egg and vanilla. Stir well. Add remaining ingredients and mix well.
  3. Roll into walnut-size balls and roll in sugar. Bake 8 minutes at 375 degrees.
  4. Press Hershey's Kisses into center of each cookie. Bake 2-5 minutes longer.

Paula Deen’s Blonde Brownies

Source: http://www.sugarpiesfood.com/2010/01/paula-deens-blonde-brownies.html

Paula Deen’s Blonde Brownies Recipe

By Carey Published: July 29, 2012

  • Yield: 12 Servings
  • Prep: 10 mins
  • Cook: 30 mins
  • Ready In: 50 mins

Source: http://www.sugarpiesfood.com/2010/01/paula-deens-blonde-brownies.html

Ingredients

Instructions

  1. Preheat oven to 375 degrees.
  2. Beat eggs and butter together and add sugar. Gradually add flour and mix well. Stir in vanilla. Fold in nuts (optional) and chocolate chips.
  3. Bake in greased and floured 9x13 pan for 25 to 30 minutes. Allow to cool, cut and serve.

Ice Cream Sandwich Dessert

Source: http://www.myrecipes.com/recipe/ice-cream-sandwich-dessert-0000001733126/

Ice Cream Sandwich Dessert Recipe

By Carey Published: July 29, 2012

  • Yield: 12 squares (12 Servings)

Nutritional Information Amount per serving Calories: 163 Calories from fat: 0.0% Fat: 5.8g Saturated fat: 3g Monounsaturated fat: 0.0g Polyunsaturated fat: 0.0g Protein: 2.5g Carbohydrate: 26.7g Fiber: 0.4g Cholesterol: 5.4mg Iron: 0.2mg Sodium: 90mg Calcium: 10mg

Ingredients

Instructions

  1. Combine coffee and chocolate bar in a microwave-safe dish; microwave at LOW 1 minute or until chocolate melts, stirring once. (Even if the chocolate does not appear to be completely melted, remove the mixture from the microwave oven and stir until the chocolate melts. The chocolate might burn if it is heated much longer than 1 minute.)
  2. Spoon whipped topping into a bowl, and fold chocolate mixture into whipped topping. Stir in half of chopped wafer bars.
  3. Arrange ice cream sandwiches in an 11 x 7-inch baking dish. Spread whipped topping mixture evenly over ice cream sandwiches. Sprinkle with remaining chopped wafer bars. Cover and freeze at least 2 hours or until firm. Cut into squares.
  4. Note: If your ice cream sandwiches don't fit evenly into the bottom of the dish, cut them into square or rectangular pieces that will fit.

Christmas Wreath Cookies

Source: http://allrecipes.com/recipe/christmas-wreaths/

Christmas Wreath Cookies Recipe

By Carey Published: July 29, 2012

  • Yield: 18 Servings
  • Prep: 5 mins
  • Cook: 10 mins
  • Ready In: 30 mins

Source: http://allrecipes.com/recipe/christmas-wreaths/

Ingredients

Instructions

  1. Melt butter in a large saucepan over low heat. Add marshmallows, and cook until melted, stirring constantly. Remove from heat, and stir in the food coloring, vanilla, and cornflakes.
  2. Quickly drop heaping tablespoonfuls of the mixture onto waxed paper, and form into a wreath shape with lightly greased fingers. Immediately decorate with red hot candies. Allow to cool to room temperature before removing from waxed paper, and storing in an airtight container.

Low Fat Rice Krispie Treats

Low Fat Rice Krispie Treats Recipe

By Carey Published: July 26, 2012

  • Yield: 20 (2 in squares) (20 Servings)
  • Prep: 10 mins

Ingredients

Instructions

  1. In a large saucepan, over low heat, combine marshmallows and buttermilk. Melt marshmallows, stirring occasionally. When marshmallows have melted, turn up heat to medium and boil mixture for 3 minutes, stirring occasionally. Remove from heat. Stir in cereal.
  2. Spray a 9X13 baking dish with non-stick spray. Turn cereal into dish. Lightly spray a spoon and use it to press cereal down. Allow to cool.
  3. Cut into 2 inch squares.

Bailey’s Chocolate Mousse Pie

Source: http://www.food.com/recipe/baileys-chocolate-mousse-pie-365032

Bailey’s Chocolate Mousse Pie Recipe

By Carey Published: July 22, 2012

  • Yield: 1 pie (8-10 Servings)
  • Prep: 45 mins

Source: http://www.food.com/recipe/baileys-chocolate-mousse-pie-365032

Ingredients

Instructions

  1. In saucepan, sprinkle unflavored gelatine over milk. Let stand about 1 minute. Stir over low heat until gelatine is dissolved, about 5 minutes.
  2. Add chocolate and continue cooking, stirring constantly until chocolate is melted: stir in vanilla.
  3. Remove from heat and stir occasionally, adding Bailey's about five minutes after removal from heat. When mixture forms mounds when dropped from spoon (this may take quite awhile to happen- don't give up), fold in whipped topping.
  4. Turn into crust. Garnish with more whipped topping (or real whipped cream, later, by preference) and strawberries (if desired).
  5. Chill at least 4 hours before serving.

The Ultimate Cheesecake

Source: http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-cheesecake-recipe/index.html

The Ultimate Cheesecake Recipe

By Carey Published: July 22, 2012

  • Yield: 1 cake (6-8 Servings)
  • Prep: 30 mins
  • Cook: 45 mins
  • Ready In: 5 hrs 45 mins

Source: http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-cheesecake-recipe/index.html

Ingredients

Instructions

  1. To make the crust: Preheat the oven to 325 degrees F.
  2. In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
  3. Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.
  4. To make the cake filling: In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
  5. Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
  6. Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.
  7. Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.
  8. To make the Warm Lemon Blueberry topping: In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.

Pumpkin Pie Cake

Source: http://www.myrecipes.com/recipe/pumpkin-pie-cake-10000001120310/

Pumpkin Pie Cake Recipe

By Carey Published: July 22, 2012

  • Yield: 16 slices (16 Servings)

Source: http://www.myrecipes.com/recipe/pumpkin-pie-cake-10000001120310/

Ingredients

Instructions

  1. Preheat oven to 350°.
  2. To prepare cake, coat 2 (8-inch) round cake pans with cooking spray. Dust pans evenly with 2 tablespoons flour.
  3. Combine 1 cup granulated sugar, brown sugar, and oil in a large bowl; beat with a mixer at medium speed 2 minutes or until well blended. Add egg substitute and eggs; beat until well blended. Add pumpkin, beating until blended.
  4. Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, and next 3 ingredients (through salt) in a medium bowl. Gradually add flour mixture to pumpkin mixture, beating just until blended. Spoon batter into prepared pans. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack. Remove cake from pans; cool completely on wire rack.
  5. To prepare frosting, beat butter and cream cheese at medium speed until creamy. Gradually add powdered sugar, beating until blended (do not overbeat). Add juice, stirring until blended.
  6. Place 1 cake layer on a serving plate. Spread 1 cup frosting over layer, and top with remaining cake layer. Spread remaining frosting over top of cake. Sprinkle with pecans, and garnish with orange slices, if desired.
  7. Note: Pumpkin-pie spice is a combination of warm spices: cinnamon, ginger, nutmeg, allspice, cloves, and mace. Use it to enliven applesauce, vanilla ice cream, or tea.