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Frozen Grasshopper Squares Dessert Recipe

Here’s another cool treat for a hot summer day that I found on the Kraft website:

Frozen Grasshopper Squares recipe

What You’ll Need:

28 Oreo Cookies, divided

1 tub (1.62 L) chocolate chip-mint ice cream, softened

3 cups thawed Cool Whip Light Whipped Topping

1 square Baker’s Semi-Sweet Chocolate, grated

what you’ll need to do:

LINE 13×9-inch pan with foil, with ends of foil extending over sides. Crush 20 cookies; sprinkle onto bottom of prepared pan.

SPREAD ice cream over crumbs in pan; top with Cool Whip and grated chocolate.

FREEZE 3 hours. Remove from freezer 15 min. before serving. Let stand at room temperature to soften slightly. Use foil handles to lift dessert from pan before cutting into squares. Cut remaining cookies in half; use to garnish dessert squares.

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“I Choo-Choose You” Cupcakes Recipe

Valentines I Choo-Choose You Cupcake

 

I found this fun cupcake idea at the Spoonful website which I think would be enjoyed about any valentine!

 

Click HERE to get the instructions to do it yourself.

 

Cranberry Truffles Recipe

 

Homemade truffles are great any time of year and I think loved by most.  Use various coatings like chopped nuts, dried cranberries, cocoa powder to make an assortment of truffles.

 

What You Will Need:

–   ¾ cup of butter

–   ¾ cup of light corn syrup

–   1 ¾ cups of canned sweetened condensed milk

–   ¼ cup of water

–   ¾ cup of unsweetened cocoa powder

–   2 cups of either fresh or frozen cranberries

 

What You Will Need to do:

1.   In a saucepan, mix the cranberries, corn syrup and water.  Stir continuously until the cranberries pop and mixture thickens.  The set aside to cool.

2.   In another saucepan, melt the butter, stir in cocoa and condensed milk.  Continue to stir until contents of pan thickens.  Then stir in cooled cranberry mixture.

3.   Refrigerate the truffle mixture for 3-4 hours so that everything is cool.

4.   Finally shape into 1-inch balls, roll in desired coatings and enjoy.

 

Mickey & Minnie Peppermint Swirl Cookies Recipe

Mickey and Minnie Peppermint Swirl Cookies

 

Click HERE to go directly to the Spoonful website and find out how to make these tasty cookies that I`m sure would make anyone smile.

 

Make Gingerbread Men Out of Cake Mix Recipe

Gingerbread Men

 

Looking for an easy way to make gingerbread cookies?  Duncan Hines has a recipe where you can make it out of spiced cake mix.  I love things that make life easier!  Click HERE to go directly to the website to get the instructions.

Handheld Cherry Pie Recipe

Picture of Cherry Hand Pies Recipe

 

A great recipe that would warm anyone up on a chilly day that I found at the Food Network website with a few personal modifications:

 

 

What You Will Need:

For the dough:

–   2 cups of flour

–   2 Tbsp of sugar

–   ¾ tsp of baking powder

–   1/2 tsp of salt

–   3 Tbsp of butter

–   2 Tbsp of vegetable shortening

–   Vegetable oil, for frying

–   Confectioners’ sugar, for dusting

 

For the filling:

–   3 cups pitted cherries, roughly chopped

–   1/3 cup of sugar

–   1/4 tsp of cinnamon

–   Pinch of salt

–   1 Tbsp of cornstarch

–   1 Tbsp of lemon juice

 

What You Will Need to do:

1.   Make the dough:  Pulse the flour, granulated sugar, baking powder and salt in a food processor.  Add the butter and shortening and pulse until the mixture looks like coarse meal.  Drizzle in 6 tablespoons ice water and pulse until the dough starts coming together.

2.   Turn the dough out onto a piece of plastic wrap and lightly knead to bring together. Form into a disk, wrap in the plastic wrap and refrigerate until firm, about 1 hour.

3.   Meanwhile, make the filling: Combine the cherries, granulated sugar, cinnamon and salt in a medium saucepan over medium heat.  Cook, stirring, until the cherries are juicy and the sugar dissolves, about 5 minutes.  Bring to a simmer and cook, stirring, 5 more minutes.  Spoon about 2 tablespoons of the juice into a small bowl; stir in the cornstarch until dissolved.

4.   Pour the cornstarch mixture into the saucepan and continue to simmer, stirring, until very thick, 6 to 8 more minutes.  Transfer to a bowl, stir in the lemon juice and let cool.

5.   Divide the dough into 8 pieces and roll each into a ball.  On a lightly floured work surface, roll out each ball into a 6 1/2-inch round, using as little flour as possible.  Stack the rounds between pieces of parchment paper and refrigerate until firm, about 30 minutes.

6.   Remove the dough from the refrigerator and let stand 5 minutes.  Place 2 tablespoons cherry filling in the center of each round, then fold in half to enclose and crimp the edges to seal.

7.   Heat 1 inch of vegetable oil in a deep skillet until a deep-fry thermometer registers 360°F.  Fry the pies in 2 batches, turning once, until golden brown, about 3 minutes.  Transfer to a rack to cool.  Dust with confectioners’ sugar.

 

Raspberry Chocolate Gelatin Recipe

Picture of Raspberry-Chocolate Gelatin Recipe

 

Here is an incredible recipe that I found at the Food Network website. with a few minor modifications.

What You Will Need:

–   3 cups raspberries, plus more for topping

–   1 cup sugar

–   6 teaspoons unflavored gelatin powder (about three 1/4-ounce packets)

–   Cooking spray

–   2/3 cup half-and-half

–   2 ounces semisweet chocolate, finely chopped

–   Whipped cream, for topping

 

What You Will Need to do:

1.   Puree the raspberries with 3/4 cup sugar and 1/3 cup water in a blender. Pour through a fine-mesh sieve into a bowl.

 

2.   Bring half of the raspberry puree to a boil in a small saucepan over medium heat. Sprinkle 4 teaspoons gelatin over 1/2 cup cold water in a medium bowl; let stand 1 minute. Stir in the hot raspberry puree until the gelatin dissolves, then stir in the remaining raspberry puree.

 

3.   Spray nine 5-ounce paper cups with cooking spray. Fill each cup about three-quarters full with the raspberry gelatin mixture. Refrigerate until the gelatin starts setting but the surface is still tacky, about 45 minutes.

 

4.   Meanwhile, bring the half-and-half and the remaining 1/4 cup sugar to a boil in a small saucepan, stirring until the sugar dissolves. Add the chocolate, reduce the heat to low and cook, stirring, until smooth. Sprinkle the remaining 2 teaspoons gelatin over 1/2 cup cold water in a medium bowl; let stand 1 minute. Pour in the chocolate mixture and stir until the gelatin dissolves. Pour the chocolate gelatin mixture into the cups on top of the raspberry gelatin and refrigerate until fully set, about 3 hours.

 

5.   Unmold the gelatin: Invert the cups onto plates and carefully tear off the paper. Top with whipped cream and raspberries.

 

 

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