Desserts

If you have never before had an icebox cake, you are missing out. It is a dessert that layers graham crackers or cookies with a creamy pudding or custard if you’ve never eaten or made an icebox cake before. You refrigerate the cake when all the layers are in order, and you must remove some of the moisture from the pudding by graham crackers. They are soft and sponge-like, producing a no-bake cake with distinct layers and a gorgeous texture comparison. It is a delicious dessert that replenishes our thirst for those hot summer days.

INGREDIENTS :

• (24) graham crackers, crushed
• ⅓ cup butter
• ¼ cup packed brown sugar
• (1) (6 oz) package raspberry flavored Jell-O® mix
• 1 cup boiling water
• 15 ounces frozen raspberries
• (20) large marshmallows
• ⅓ cup milk
• 1 cup heavy whipping cream, whipped

DIRECTIONS :

1. Preheat oven at about 175 degrees C (350 degrees F).
2. Mix the graham cracker crumbs, butter, and brown sugar until mix well. For a topping, set aside 1/4 cup of this mixture and press the rest into one 9×13 inch pan.
3. Bake for 10 minutes at about 350 degrees F (175 degrees C). Set aside to cool.
4. In boiling water, dissolve the raspberry gelatin and add the frozen raspberries, stirring until it melts. Chill until the wafer base is partially set.
5. Melt milk with the marshmallows. When cool, fold and spread over the raspberry mixture in whipped cream. Sprinkle with crumbs leftover. Chill before serving for 3–4 hours.

Tips:

• Use different varieties of boxed puddings such as cheesecake or lemon, or even chocolate graham crackers can customize the flavors. It would be wonderful to pick strawberries or blueberries too. I loved the tang that the raspberries brought to this sweet, creamy blend.
• It’s also a great idea to line the pan with parchment paper, plastic wrap or tinfoil so you can lift it out and cut squares when you’re ready to slice the cake.

Nutrition Facts:

Per Serving: 294.8 calories; 23.8 mg cholesterol; 235.2 mg sodium; 3.6 g protein; 49.4 g carbohydrates.

For the cake you will need :

1 cup white sugar
1/2 cup brown sugar
1 tsp baking soda
2 cups all-purpose flour
2 eggs
1 (20 ounce) can crushed pineapple with juice
1 cup finely chopped (or crushed) walnuts
3/4 cup flaked coconut
1 tsp cinnamon
1/8 tsp nutmeg
1 tsp salt
1 tsp vanilla

How to make it :

Mix all of your dry ingredients together in a bowl.
Then mix in the eggs, vanilla and crushed pineapple with all of the juice.
Pour into a well greased pan 9″ round or 9″X13″ rectangle
Bake for about 35 – 40 minutes at 350 degrees (or until toothpick in the center comes out clean). You can serve it this way if you want…or you can kick it up a notch with a simple creamy whipped cream-cream cheese frosting!

For Whipped Cream Cream Cheese Frosting you will need

1 (8 ounce) package cream cheese (let it come to room temperature for easier blending)
1 cup white sugar
1/8 tsp salt
1 tsp vanilla extract
1 1/2 cups heavy whipping cream

In a small bowl beat whipping cream until stiff peaks form; set aside.In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth.
Gently fold the cream cheese mixture and whipped cream together.
I topped mine with a little toasted coconut.

Servings: 24 | Yield: 1-9×13 inch pan

If you’re like me, who loves any dish that has cinnamon in it, then you will surely love this recipe. This delicious recipe is a combination of three main ingredients that are peach, cinnamon, and pecans, you heard it right, other than cinnamon there are peaches and pecans. If any of you have been around here for a while, you might know my number one weakness is the pastries. Don’t get me wrong, I just like everyone else, I love cookies and cake but put any kind of pastry in front of me, and all my self-control goes out the window.

It is a recipe that my mom gave me a few years ago, and we still enjoy it. As you all know, I love to make delicious and healthy foods for my children, and this one is among the recipes that I serve to them. Peaches, along with nectarines, plums, apricots, and cherries, are a part of the Stone Fruit family. Besides being delicious, particularly at their peak, peaches offer some unique health benefits.  Try this Peach Cake With Cinnamon and Pecans, and enjoy this with your family and friends.

Ingredients:

(3) egg, beaten

(1 ¾) cups white sugar

1 cup of vegetable oil

2 cups all-purpose flour

1 tsp salt

1 tsp ground cinnamon

1 tsp baking soda

2 cups of fresh peaches – (peeled, pitted, and sliced)

½ cup chopped pecans

Directions:

Preheat oven at about 375 degrees F (190 degrees C). Grease and flour a 9×13 inch pan.

Combine eggs, sugar, oil, flour, salt, cinnamon, baking soda, peaches, and pecans in a large bowl, mix well using your hands.

In a prepared 9×13 pan, pour and bake at about 375 degrees F (190 degrees C) for 50 minutes until the baking finish.

Note:

If you can’t find any fresh peaches, you can use canned peaches instead.

You can add vanilla ice cream on top if you want.

Nutrition Facts:

Per Serving: 202.9 calories; 23.3 mg cholesterol; 158.7 mg sodium; 2.1 g protein; 23.6 g carbohydrates.

These Caramel Apple Cheesecake Bars are a layer of cheesecake over a graham cracker crust covered with cinnamon-spiced apples a streusel topping and drizzled with sweet caramel. The PERFECT dessert for Fall!

Ingredients

• 1/4 cup butter, melted
• 3/4 cup graham cracker crumbs
• 2 tablespoons brown sugar

• 1 egg
• 1/3 cup sugar
• 1 8oz. package cream cheese, softened
• 1/2 teaspoon vanilla

• 1/4 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1 tablespoon brown sugar
• 1 Granny Smith apple

• 1/4 teaspoon cinnamon
• 1/4 cup oats
• 1/4 cup flour
• 1/4 cup brown sugar
• 2 tablespoons butter, melted

• 12 individually wrapped caramels
• 1 tablespoon heavy cream
• OR salted caramel sundae topping

Instructions

• Preheat oven to 350 degrees F. Prepare an 8 X 8-inch baking dish by spraying it with cooking spray.
• In a small bowl, combine the ingredients for the crust: graham cracker crumbs, brown sugar, and melted butter, and mix well with a fork.
• Place crust mixture into prepared baking dish, pressing down gently with your fingers.
• In the bowl of an electric mixer, beat the cream cheese until soft and smooth, about 2 minutes.
• Add the sugar, egg and vanilla and beat until smooth and thoroughly combined.
• Pour over crust, spreading evenly.
• In a medium bowl, combine ingredients for the apple layer: brown sugar, cinnamon, nutmeg and cloves. Mix well.
• Peel, core and dice the apple into small pieces. Add to dry ingredients and toss to coat.
• Distribute evenly over the cheesecake layer in the baking dish.
• In another medium bowl, combine ingredients for streusel topping: brown sugar, flour, oats, cinnamon, and melted butter. Mix welll until a coarse meal is formed. Sprinkle evenly over apple layer.
• Bake for 30-40 minutes until streusel is golden.
• Transfer baking dish to a wire rack to cool to room temperature and then refrigerate for an hour or more to set.
• For the caramel drizzle, in a microwavable bowl, melt the caramels on increments of 30 seconds, until smooth, stirring in between. Allow to cool slightly and stir in the heavy cream.
• Drizzle with homemade caramel sauce or caramel sundae sauce topping before serving.

Servings: 9

Ingredients:

1 cup uncooked rolled oats ( instant or regular, I used rolled oats)
1 1/4 cups boiling water
1/2 cup butter or 1/2 cup margarine
1 cup granulated sugar
1 teaspoon vanilla
2 eggs
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg

TOPPING
1/4 cup butter or 1/4 cup margarine, melted
1/2 cup brown sugar
3 tablespoons cream or 3 tablespoons milk
3/4 cup flaked coconut
1/3 cup chopped nuts (optional)

Directions

In a shallow bowl soak oats in boiling water for 20 minutes.
Meanwhile proceed by measuring butter and sugars into beater bowl and beating until light.
Beat in eggs and vanilla.
Sift and measure flour, sifting again with the soda and spices.
By this time the oats will be soaked and cool.
Remove beaters from creamed mixture and fold in soaked oats.
Sift flour mixture over and fold in.
Turn in a buttered 9×9″ pan and bake at 350°F for 40-50 minutes .
Mix all the topping ingredients.
Do not remove cake from pan but while still hot spread topping over and put under the broiler until bubbly and tinged with gold.
Watch carefully.

Ingredients

1 (18 1/4 ounce) package yellow cake mix
1 (20 ounce) can crushed pineapple
1 (1 ounce) package sugar-free instant vanilla pudding mix or 1 small regular instant vanilla pudding
1 (8 ounce) package cream cheese, softened
2 cups cold milk
1 (8 ounce) carton frozen whipped topping
1 cup finely chopped pecans

Directions

Mix the cake according to the package directions. Bake cake in a 9 X 13 inch pan. While hot poke with skewer or chopstick and pour pineapple with the juice over the cake.
Mix the pudding, milk and cream cheese, beatnig until smooth. Spread over pineapple layer. Spread whipped topping over top. Sprinkle with the nuts.
Refrigerate.

Ingredients

• 1 (9 inch) pie crust, baked
• 1 (20 ounce) can crushed pineapple with juice
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (6 ounce) package pineapple Jell-O(R)
• 1 (12 ounce) container whipped cream cheese

Directions

1. Drain juice from pineapple. Set the fruit aside. Dissolve the gelatin in the pineapple juice, and microwave for 1 minute.
2. Mix whipped topping and cream cheese until smooth. Mix pineapple into creamed cheese mixture. Stir in gelatin, and mix thoroughly. Pour into pie shell, and refrigerate for 4 to 5 hours.

Ingredients

1 cup butter softened
1 cup creamy peanut butter
1 cup granulated sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
3 large eggs
4 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup granulated sugar for rolling
48 Hershey Kiss candies (unwrapped)

Instructions:

In a mixing bowl, cream the butter, peanut butter and sugars. Add vanilla and mix. Add the eggs, one at a time, beating well after each addition.

In a separate bowl, mix the flour, baking soda and salt. Add to mixture in mixing bowl and mix until well combined.

Roll the dough into 1″ balls and place onto a non-stick baking mat.

Refrigerate the cookies for 30 minutes.

Bake the cookies at 375 degrees for about 8 minutes. If you like cookies to be soft, be sure not to overbake them. They shouldn’t be browned at all.

As soon as the cookies come out of the oven, press the kisses into the center of the cookie.

Allow the cookies to cool for about 3 minutes on the pan, then move to a wire rack to cool completely.

Store the cookies in an airtight container.