Jello Cake Recipe - Classic Jello Poke Cake Recipe

Jello Cake Recipe - Classic Jello Poke Cake Recipe When you think of a Jello cake recipe, there's only one cake that is so popular that it immediately pops into your head: the classic Jello poke cake. This cake is famous for being extremely flexible in its use of gelatin flavors. When it's sliced into, you'll see the colorful stripes inside. Whatever flavor you use it's sure to be a hit.

1 package white or yellow cake mix (for two layers) 1 small package flavored gelatin, any flavor 4 eggs 1/3 cup oil 1 cup water (for the cake mix) 1 (12 oz.) container Cool Whip 1 cup water (for gelatin) Directions Preheat oven to 350 degrees. Prepare cake, according to package directions, using eggs, oil and water. Bake cake in a 13x9-inch pan for 40 to 45 minutes. Let cake cool in pan for at least 15 minutes. Poke holes across the entire surface of cake with a fork. Dissolve the gelatin in 1 cup of boiling water. Pour the warm gelatin slowly over the surface of the cake (gelatin will soak into the cake). Place cake in the refrigerator and chill for about 4 hours. Spread whipped topping on top of cake before serving. Refrigerate leftover cake. => Jello Cake Recipe: Jello Lemon Cooler Cake This is a great cake to make for picnics and when company comes to visit. It's got a nice sweet and tangy tartness to it that will tingle your tastebuds. 1 package lemon cake mix 1 cup hot water 2 (3oz.) packages lemon flavored gelatin 1 cup milk 1 (3.4 oz.) package lemon pudding mix 1 (8 oz.) container Cool Whip, thawed Directions Prepare cake mix according to package directions and bake in a 9x13-inch pan. Let cake cool, then poke holes across the entire cake surface using a fork. Dissolve the lemon gelatin in 1 cup of hot water. Pour warm gelatin over the entire cake. Place cake in the refrigerator and let it cool. In a large bowl, mix together the milk, lemon pudding mix and the remaining package of lemon gelatin; stir until all ingredients are thoroughly dissolved. Fold in the whipped topping and spread over top of cake. Refrigerate until ready to serve. => Jello Cake Recipe: Strawberry Jello Cake Recipe This strawberry Jello cake is something special. The perfect Jello dessert recipe for warm afternoons and those special occasions when you want to make a dessert they'll be talking about for days. 1 package white cake mix 1 (3 oz.) package strawberry gelatin 3 tablespoons flour 1/4 teaspoon salt 1 cup oil 1/2 cup water 4 eggs 1 (10 oz.) package frozen strawberries Directions Preheat oven to 350 degrees. In a large bowl, sift the cake mix, flour, gelatin mix and salt together. Stir in the oil and water. Beat well. Add in the eggs, one at a time; mix well. In a medium, bowl mash up the entire bag of strawberries. Stir half of the strawberries (5 oz.) into the cake batter. Pour cake into 2-layer cake pans and bake for 30 minutes. Let cake cool and spread strawberry icing on top. Strawberry Icing 1 stick butter 1 box confectioners' sugar, sifted Directions Cream the butter. Gradually add in the sugar and the remaining mashed strawberries. Mix until icing is a smooth, creamy texture. => Jello Cake Recipe: Jello Pudding Cake Recipe Just like the poke cake, this Jello pudding cake is flexible when it comes to flavor. Choose the flavor that you want and enjoy a moist, rich-tasting cake that will not last for very long, because it's so scrumptious. 1 package white or yellow cake mix 1 (12 oz.) can fruit flavored soda (any flavor) 1 small box gelatin (same flavor as soda) 1 cup warm water 1 small box vanilla pudding 1 container Cool Whip Directions Prepare cake according to package directions. Bake cake in a 13x9-inch pan. Let cake cool. Poke holes into cake surface with a fork. Pour flavored soda over cake. Dissolve gelatin into 1 cup warm water. Pour gelatin over the entire cake. Prepare pudding according to package directions. Spread pudding over top of cake. Spread whipped topping over top of entire cake. Refrigerate cake until ready to serve. Jello Cake Recipe - Classic Jello Poke Cake Recipe Related articles: Spring Valley Vitamins , ทำseo

Grandma's Kentucky Butter Cake Recipe

Grandma's Kentucky Butter Cake Recipe This is another fabulous recipe that was passed down to me by my grandmother. This Kentucky Butter Cake is a very moist cake that has a rich butter taste to it.

I enjoy making this recipe all year long and it's a family favorite. However, you do not want to substitute margarine for the butter. As an added bonus, I like to sift confectioner's sugar on top of my cake once it has completely cooled. Cake Ingredients: 3 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1/2 teaspoon baking soda 1 cup butter, softened 2 cups granulated sugar 4 eggs 1 cup buttermilk 2 teaspoons vanilla extract Preheat oven to 325 degrees. In a large bowl, sift together the all-purpose flour, baking powder, salt and the baking soda; set aside. In another large bowl, cream together the softened butter with the granulated sugar. Blend in the 4 eggs, one at a time and beating well after each addition. In a small bowl, combine the buttermilk with the vanilla extract. Stir this mixture into the creamed wet ingredients mixture. Slowly add the dry flour mixture into the creamed mixture, beating after each addition. Lightly spray a 10" round tube pan with nonstick cooking spray. Pour the cake batter into the baking pan and bake in a preheated 325 degree oven for 50 to 60 minutes or until its done. Note: During the last 15 minutes of baking time for your cake, prepare the butter sauce. Butter Sauce Ingredients: 1 cup granulated sugar 1/4 cup water 1/2 cup butter, softened 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon In a 2 quart sized saucepan, combine the granulated sugar, water and butter over low heat. Simmer for 1 minute or until butter has melted; do not boil the sauce. Stir in the vanilla extract and cinnamon, remove from the heat. Once you remove the cake from the oven, prick the top with a large fork to make holes. Pour the hot butter sauce over the top of your cake. Let it completely cool before removing it from the tube pan. If desired, you can sprinkle confectioner's sugar on top of it, right before serving. Grandma's Kentucky Butter Cake Recipe Related articles: Spring Valley Vitamins , ทำseo

Best Restaurant Dessert - My Secret Peanut Butter Pie Recipe

Best Restaurant Dessert - My Secret Peanut Butter Pie Recipe Peanut Butter Pie is my absolute favorite dessert and the best restaurant dessert! The trouble is though, it is hard to find on many restaurant menus. I am finally introducing to the world my secret peanut butter pie recipe, formulated over the years and after tasting many different versions of the dessert. I've found that a chocolate crust is a must and the denser versions have always pleased my taste buds the most. The cream cheese in this recipe adds density and extreme richness. I am so excited to be sharing this recipe with you now!

Peanut Butter Cream Cheese Pie 1 chocolate crust ** 1 (8-ounce) package cream cheese, softened 1 (14-ounce) can sweetened condensed milk 3/4 cup peanut butter 1 teaspoon vanilla extract 1/2 small tub (extra creamy) cool whip 1 to 2 teaspoons chocolate flavored syrup **Chocolate crust: In a heavy saucepan (low heat) melt 1/3 cup margarine or butter and 1 (6- ounce) package semi-sweet chocolate chips. Remove from heat; gently stir in 2 1/2 cups rice crispy cereal until completely coated. Press into bottom and up sides of a greased 9-10 inch pie plate. Chill 30 minutes. In a large bowl, beat cheese until fluffy; beat in condensed milk and peanut butter until smooth. Stir in vanilla. Fold in cool whip. Turn into crust. Drizzle syrup over top of pie and gently swirl with a spoon. Place in freezer until set (usually over night). I use a 10 inch quiche plate for this recipe, however a deep dish 9 inch plate will also work. It can be stored in the freezer for several weeks, so it is a great make ahead dessert. Some of the best restaurant desserts are make ahead desserts, because fresh desserts are costly for a restaurant to house. A restaurant would have to have a contract with a high quality bakery in the area or specialize in fresh homemade desserts to be able to present great tasting fresh desserts. Best Restaurant Dessert - My Secret Peanut Butter Pie Recipe Related articles: Spring Valley Vitamins

Hoosier-Style Persimmon Recipes From Grandma's Recipe Box

Hoosier-Style Persimmon Recipes From Grandma's Recipe Box Every fall in Southern Indiana the persimmon is celebrated with a big festival. These tasty little fruits grow wild on trees all over the area. Once they have been run through a food sieve, the pulp is treasured. One of the most popular desserts in the area is persimmon pudding. There are also other tasty treats to be made from the pulp. Here are three recipes to turn those tasty fruits into delicious desserts.

SOUTHERN INDIANA PERSIMMON COOKIES 1 cup sugar 1 stick butter 2 eggs, beaten 2 cups persimmon pulp 2 cups flour 1/2 tsp salt 1 tsp baking soda 1/2 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp cloves 1 cup chopped nuts 1 cup raisins In a large mixing bowl, combine sugar and butter. Beat in eggs and pulp. Add flour and mix in. Add remaining ingredients in order listed. Drop onto greased cookie sheet. Bake 10 to 12 minutes in a 350 degree oven. PERSIMMON FUDGE FROM SOUTHERN INDIANA 1 cup persimmon pulp 3/4 cup butter 1 small can evaporated milk 3 cups sugar 1 jar (7-oz) marshmallow cream 1 tsp vanilla 1 box powdered sugar, sifted Cook the pulp, butter, milk, and sugar to the soft ball stage, about 10-15 minutes, stirring constantly. Add the marshmallow cream, vanilla, and sifted powdered sugar. Mix well and pour into buttered pan. Add hickory nuts, if desired. Hickory nuts are similar to pecans and grow on the hickory trees that populate Southern Indiana. MIDWESTERN-STYLE PERSIMMON PUDDING 2 cups persimmon pulp 2 cups sugar 3 eggs 1 1/2 cups buttermilk 1 tsp soda 1 1/2 cups flour 1 tsp baking powder 1/4 tsp salt 1/4 tsp cinnamon 1/4 cup milk 1/2 stick melted butter 1/4 tsp vanilla Preheat oven to 325 degrees. Combine pulp, eggs, and sugar, blending well. Combine buttermilk and soda; add to the pulp mixture and blend in. Sift together flour, baking powder, salt and cinnamon; add to mixture. Melt butter in pan and add to mixture with milk and vanilla. Grease a 9x13-inch pan with butter. Pour pudding batter into pan and bake at 325 degrees 45 minutes to one hour. Enjoy! Hoosier-Style Persimmon Recipes From Grandma's Recipe Box

Homemade Biscuit Recipe

Homemade Biscuit Recipe The following recipe is what is called making biscuit's from scratch - My Grandmother made them like this, but mother was lazy and opted for the canned variety - that we all know taste, well not that great.

Making biscuits from scratch is not hard at all - it takes us about 20 minutes from beginning to out of the oven and ready to eat. They taste so much better and you can have quality time with the kids making them - Why? Because there is a cookie cutter involved and it's like working with Play-Doh! Ingredients: 2 ¼ cups of all-purpose flour (never really tried anything else) 3 teaspoons of baking powder ½-teaspoon salt ½ cup of shortening (Crisco) 1-cup milk (we use buttermilk) Cooking Directions: Preheat Oven to 450 F. degrees In a large bowl, combine flour, baking powder, and salt. Using blender, cut shortening into flour until consistency of course meal. Pour in milk; stir with fork until mixture leaves sides of bowl and forms a soft moist dough, toss lightly until no longer stocky, Roll out to ½ inch thick, and cut with 2-inch floured cookie cutter. Place on un-greased cookie sheet. Bake biscuits in oven on middle or top rack at 450 degrees for 8-12 minutes or until lightly golden. Serve hot with butter and favorite jams and jelly or honey. Makes about 12-15 biscuits. For snacks throughout the morning leave the left over biscuits plated on the top of the stove, and they can ad peanut butter, or their favorite spreads for a mid morning treat. Homemade Biscuit Recipe

Homemade Energy Bar Recipe

Homemade Energy Bar Recipe Energy bars take up almost as much space on the isles of grocery stores and gas stations as candy bars. They provide a quick fix of calories for people on the go, or the athlete who needs extra fuel. The bars are typically high in protein, though many contain high amounts of corn syrup and sugars as well. Energy Bars come with names like "Splendor Berry," "Cocoa Supreme," and "Peanut Surprise." But these products contain more "surprise" and less natural ingredients like peanuts, cocoa, or berries. In fact, the modern energy bar is such a potent lab development of artificial sweeteners and designer whey that the actual product barely resembles or tastes like anything that could come out of the ground...

Which is why you should make your own energy bars. Natural, organic, high protein energy bars. And this is a recipe for one of the best. Ingredients 0.25 cup sesame seed meal 0.25 cup almond butter 0.25 cup coconut oil (can be found at health food store or higher quality grocery stores) 0.5 cup almonds (chopped or slivered) 0.5 cup pecans 0.5 cup dried blueberries 0.25 shredded coconut (unsweetened) 0.5 teaspoon natural honey 1 tsp pure vanilla extract 0.25 teaspoon salt Instructions Toast nuts and shredded coconut on a baking sheet. During baking, give the sheet a good shake occasionally to flip shreds for a more even toast. Blend the mixture in a food processor until ingredients are thoroughly chopped and pulpy. Microwave the almond butter and coconut oil together for about 30 seconds. Stir until the mixture becomes gooey and smooth. Mix the honey, salt, and pure vanilla extract into the almond butter/coconut oil. Fold the sesame seed meal and nut mixture into the "goo" and mix vigorously. Add the blueberries, and keep mixing vigorously. Flatten the mixture into a 4 x 8 bread or loaf pan. Refrigerate for thirty minutes. The mixture should be thick, but not brittle. Cut into 6 bars, or for kicks, slice up into "cookie cutter" shapes like stars and hearts for the kids. The great thing about these energy bars is that they are naturally low in carbohydrates. Yet, they still provide that calorie kick as well as healthy nuts and fats associated with a high protein diet. It's perfect for the carb counter who's looking for a boost of energy without overloading on sugar. If this is up your alley, check out these healthy nut recipes for more high protein options. Homemade Energy Bar Recipe

Chicken Pot Pie Recipe- Easy Chicken Pot Pie Recipe

Chicken Pot Pie Recipe- Easy Chicken Pot Pie Recipe This recipe makes a great chicken pot pie without preservatives (no need for them because this won't stick around for long in your refrigerator).

2 (9-inch) deep dish frozen pie crusts, thawed 1 (15 oz.) can mixed vegetables, drained 2 cups chicken breast, cooked and diced 1 (10.75 oz.) can condensed cream of chicken soup 1/2 cup milk Directions Preheat oven to 350 degrees. In a bowl, combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn over the other crust and pop it out of the tin and onto the top of the filled pie. Seal the edges and poke holes in top crust. Bake for 30 minutes or until crust is golden brown. => Chicken Pie Recipe: Bisquick Chicken Pot Pie Recipe This classic Bisquick recipe has been around for ages. It's easy to make and it'll be a favorite for years to come. 1/3 cup butter, melted 1/2 cup Bisquick 1/3 cup onion, chopped 1/4 teaspoon pepper 1/8 teaspoon thyme 1/2 cub chicken broth 2/3 cup milk 1 3/4 cup chicken 10 oz. pkg. frozen peas and carrots Direction In a saucepan, combine butter, Bisquick, onion, pepper and thyme; bring to a boil. Stir in the chicken broth and milk. Bring to a boil again, stirring constantly. Boil for 1 minute. Add in the chicken and frozen vegetables. Mix thoroughly and take pan off of the heat. Pour mixture into a 9-inch square baking dish. Make topping and place over pie. Bake 45 minutes or until crust is a light, golden brown. Topping 1 1/2 cup Bisquick 3 tablespoons hot water 3 tablespoons butter, softened Directions Mix together all ingredients and form into a ball. Roll out dough and place over pot pie mixture. => Best Chicken Pot Pie Recipe: Cheesy Homemade Chicken Pot Pie Recipe Nothing better than homemade chicken pot pie with cheese added. Yum. 1 1/2 cups chicken stock 1 cup chicken meat, cooked and shredded 3/4 cup green peas 1/3 cup celery, diced 1/3 cup carrots, diced 1 1/2 cups cheddar cheese, shredded 2 tablespoons cornstarch 1/4 cup milk 2 (9-inch) pie crusts Directions Preheat oven to 325 degrees. In a medium saucepan, combine the chicken stock, shredded chicken, peas, celery and carrots. Bring mixture to a boil. Mix the cornstarch with the milk and stir into the stock mixture. Cook the mixture for 5 minutes; stirring constantly. Remove from heat and let cool for 1 hour. Stir the cheese into the filling mixture and pour all into a 9-inch pie crust. Place the second crust on top of the mixture and seal the edges. Cut slits into the top of the crust to vent. Place pie on a cookie sheet and bake 35 to 40 minutes, or until the crust is golden brown. Chicken Pot Pie Recipe- Easy Chicken Pot Pie Recipe

Easy Cupcake Recipe

Easy Cupcake Recipe Imagine yourself, sitting on your favorite bench and reading a good book. To make the scene perfect, your mom brought you this delicious and eye - satisfying cupcake. Isn't that great?

Did it ever occur to you how your mom can make such wonderful cupcake? Stop wondering. Here are some easy to do cupcake recipes that you'll certainly love doing. Here is White Cupcake Recipe for you! Ingredients: • 1/2 cup of softened butter • 3/4 cup of sugar • 2 pieces of eggs • 2 teaspoon of vanilla extract • 1 - 1/2 cup of all - purpose flour • 1/2 teaspoon of baking powder • 1/4 teaspoon of salt • 2/3 cup of milk Instructions: 1. Pre - heat the oven until it reaches 350°F. Line the cupcakes with the use of paper or foil. 2. Mix the butter and the sugar. 3. Add the eggs, one at a time. Beat it well. 4. Stir the vanilla extract to the mixture. 5. Mix together the dry ingredients. After that, get the butter mixture and add it. Do it 1/3 at a time and alternately with the milk. 6. Pour the mixture to cupcake pan and bake them for 18 to 24 minutes. The cupcake is done when you insert a toothpick and come out clean. 7. This mixture can create an average of 12 cupcakes. Another good cupcake recipe is the "Golden Butter Cupcake". This is so delicious and easy to bake like the first one I have mentioned. How to make a Golden Butter Cupcake: Ingredients: • 2 cups of all - purpose flour • 1 1/2 cups of sugar • 2 1/2 teaspoon of baking powder • 1teaspoon of salt • 3/4 cup of softened margarine or butter • 3/4 cup of whole milk • 1 1/2 teaspoon of vanilla extract • 3 pieces of large eggs Instructions: 1. Pre - heat the oven until 350°F. Line the muffin pan cups (2 1/2 inch) with paper liners. 24 2. Using a large bowl, mix the flour, baking powder, sugar and salt use an electric mixer in low - speed for better results. Do this until they totally combine. 3. Add the milk, butter, vanilla and the eggs. Beat them until they blends. Use again the electric mixer, switch to high and give 1-2 minutes for the mixing. 4. Spoon the mixture into the muffin pan cups. Allow them to cook for 20-25 minutes or until they turn to golden in color. The cake is ready if the toothpick comes out clear after insertion. 5. Cool the cupcakes and prepare the frosting. You can create beautiful designs using cake decorating flowers, edible shapes like stars and animals. There are so many different cake decorating kits in the market today. Yup! You can also use cake decorating add-on in decorating your cupcakes. Easy Cupcake Recipe

Flavoring Your 10-Inch Cheesecake Recipe

Flavoring Your 10-Inch Cheesecake Recipe The 10-inch cheesecake recipe is the most common size found both in cookbooks and on recipe Web sites, and it's a big canvas on which to write a flavor signature. While the base recipe is a marvel of creamy goodness, it's natural to want to branch out and add your favorite flavor into the mix.

One of the most popular flavors to add is peanut butter, usually in combination with chocolate chips or a drizzle of chocolate sauce. However, if you are a true peanut butter devotee, you don't need no stinkin' chocolate in your peanut butter! In fact, why not go whole-hog with your effort and make it peanutty from top to bottom? Use crushed peanut butter cookies for the crust, peanut butter in the mix (and even some chopped peanuts if you like) and sprinkle chopped dry-roasted peanuts on top right before serving. Chocolate purists have even more options when it comes to creating the ultimate in chocolate perfection. Not only can they use a variety of chocolate cookies to create the crust, but their options for adding chocolate into the cheesecake are legion. There's the straightforward mixing in of chocolate syrup, adding a swirl of fudge, sprinkling in chocolate chips, putting a layer of shaved chocolate on top and even making a layered cake, with dark chocolate on the bottom and straight cheesecake on top. The toppings for a chocolate cheesecake run the gamut, too. I've got a friend who lets her daughters use Magic Shell to make "cheesecake in a shell" for sleepover snacks. There are the usual chocolate syrups, of course, and shaved dark chocolate can't miss. If you want to go a step beyond, though, make a decadent chocolate ganache and pour it over the cake before serving. You'll have diners asking if they can stay overnight for the leftovers! These are just two of the options for flavoring your 10-inch cheesecake recipe. There are as many more as there are flavors in the world ... experiment and discover! Flavoring Your 10-Inch Cheesecake Recipe

Sour Cream Chocolate Chip Cookie Recipe

Sour Cream Chocolate Chip Cookie Recipe The sour cream chocolate chip cookie recipe turns out a light and fluffy, moist chocolate chip cookie! Don't blink your eyes-these delicious morsels will be gone that fast!

Ingredients 2/3 cup salted butter, softened 1/2 granulated sugar 1/2 cup plus 1 tablespoon packed brown sugar 1/2 cup sour cream 1 egg 1 teaspoon vanilla extract 2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cup semisweet chocolate chips 1/2 cup chopped nuts (optional) Hardware Whisk Large bowl Medium bowl Cookie Sheets Mixer Step 1: Preheat oven to 350 degrees F. Step 2: Lightly grease cookie sheets; set aside. Step 3: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside. Step 4: In a large bowl, with an electric mixer set on medium-high speed, beat the butter and sugars together until light and fluffy. Step 5: Add sour cream, egg, and vanilla extract; beat until well blended. Step 6: Stir in flour mixture; blend well. Step 7: Stir in chocolate chips, and chopped nuts (optional). Step 8: Drop tablespoons of dough 2 inches apart onto the prepared cookie sheets. Step 9: Bake 10-12 minutes, or until golden brown. Transfer cookies immediately to a cooling surface. Makes about 40 cookies. For more information on baking procedures and hardware used in this recipe see our Baking Tips section. Important: Feel free to republish this article on your website. However, you are not allowed to modify any part of its content and all links should be kept active. Sour Cream Chocolate Chip Cookie Recipe

White Chocolate Apricot Oatmeal Cookie Recipe

White Chocolate Apricot Oatmeal Cookie Recipe The white chocolate apricot oatmeal cookie recipe is just plain great! Fruits always mix well with the rich flavor of oats, and dried apricots have to be near the top of this combination list. Add some white chocolate-and you'll be in heaven!

Ingredients 1 1/2 sticks (3/4 cup) salted butter, softened 1/2 cup granulated sugar 1/2 cup packed brown sugar 1 egg 1 cup all-purpose flour 1 teaspoon baking soda 2 1/2 cups rolled oats 1 2/3 cup coarsely chopped white chocolate 1/2 cup chopped dried apricots Hardware Large bowl Cookie sheets Mixer Step 1: Preheat oven to 375 degrees F. Step 2: In a large bowl, with an electric mixer set on medium-high speed, beat butter, granulated sugar, and brown sugar until light and fluffy. Step 3: Add egg; beat well. Step 4: Add flour and baking soda; beat until well blended. Step 5: Stir in oats, white chocolate pieces, and dried apricots. Step 6: Drop by teaspoons 2 inches apart onto ungreased cookie sheets. Step 7: Bake for 8-10 minutes, or until lightly browned; do not overbake. Let cookies set for 1 minute before transferring to a cooling surface. Makes 36 cookies. For more information on baking procedures and hardware used in this recipe see our Baking Tips section. Important: Feel free to republish this article on your website. However, you are not allowed to modify any part of its content and all links should be kept active. White Chocolate Apricot Oatmeal Cookie Recipe

Ice Cream Pie Recipe: Easy Strawberry Ice Cream Pie

This frozen strawberry pie is so easy to make and delicious on a warm summer afternoon.

1 (3 oz.) package strawberry flavored gelatin 1 1/2 cups boiling water 2 cups fresh strawberries, sliced 2 cups vanilla ice cream, slightly thawed 1 1/4 cups boiling water 1 (9-inch) ready made graham cracker crust Directions Dissolve gelatin in boiling water. Gradually add in the vanilla ice cream. Stir until ice cream is melted. Put mixture into freezer and chill just until thick, but not firm (about 25 minutes). Fold the strawberries into the ice cream mixture. Pour mixture into prepared pie crust. Chill for up to 3 hours, or until firm. Garnish with whipped cream and walnut halves. => Ice Cream Pie Recipe: Easy Lemonade Ice Cream Pie Here's a new way to enjoy the taste of cool, refreshing lemonade. For a delicious variation, you can substitute the lemonade for limeade. 1 quart vanilla ice cream, softened 1 (6 oz.) can frozen lemonade concentrate 1 (8 oz.) container frozen whipped topping, thawed 1 (9-inch) prepared graham cracker crust Directions Preheat oven to 350 degrees. Bake the pie crust for 8 to 10 minutes, until it is a light brown color. Allow crust to cool. Set aside. In a large bowl, combine the ice cream, lemonade and whipped topping. Mix until nice and creamy. Pour into the pie crust. Place in freezer for 30 to 60 minutes. => Ice Cream Pie Recipe: Orange Dream Ice Cream Pie This pie tastes a lot like the orange creamsicle pops of your youth. Each bite reminds you of a lazy, warm summer day. 1 pint vanilla ice cream, softened 1 pint orange sherbet, softened 2 cups whipped topping 1 (11 oz.) can mandarin oranges 2 tablespoons coconut, toasted 1 (9-inch) prepared graham cracker crust Directions Spread softened ice cream into prepared crust. Spread softened sherbet over the ice cream. Freeze pie for up to 3 hours, or until firm. Take pie out of freezer and add whipped topping on top. Freeze for another 30 minutes. Before serving, remove pie from freezer and garnish with mandarin oranges and sprinkled toasted coconut. => Ice Cream Pie Recipe: Banana Split Ice Cream Pie Here's a winning recipe for making ice cream pie that will take top prize with your family and friends. It features strawberry ice cream, bananas, pineapple, nuts, cherries and a chocolate crust. 2 bananas, sliced 1 quart strawberry ice cream, softened 1 (20 oz.) can crushed pineapple, drained 1 cup heavy whipping cream 1/4 cup walnuts, chopped (or use almonds) 1 (9-inch) chocolate cookie crumb pie crust (you can use a prepared crust instead) 1/4 cup maraschino cherries (optional) Chocolate syrup (optional) Directions To make pie crust from scratch: Crush chocolate cookie crumbs and mix them with 1/4 cup melted butter or margarine. Press crumb mixture into a 9-inch pie plate. Place sliced bananas in bottom of pie crust. Spread the strawberry ice cream over bananas, evenly. Next, add the pineapple. In a bowl, whisk the cream until peaks form. Spread whipped cream on top of the pie. Sprinkle with nuts. Freeze pie for up to 3 hours, or until firm. Garnish with cherries. Drizzle chocolate syrup on top. => Ice Cream Pie Recipe: Pumpkin Ice Cream Pie This frozen pumpkin pie is a very pretty pie to serve for a holiday meal. You'll definitely get repeated requests for this one. Pie Crust 1 1/2 gingersnap cookies, crushed 1 tablespoon sugar 1/4 cup butter, melted Pie Filling 1 cup pumpkin puree 1 cup white sugar 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2 cups frozen whipped topping, thawed 2 cups vanilla ice cream, softened Directions Preheat oven to 300 degrees. Pie Crust In a bowl, combine gingersnap crumbs and the 1 tablespoon of sugar; mix well. Stir in the melted butter. Press mixture into a 9-inch pie shell. Bake crust for 15 minutes. Let cool. Place crust in freezer for 1 hour so that it is nice and firm. Take pie shell out of freezer and make pie filling. Pie Filling In a medium bowl, combine pumpkin, remaining sugar, salt, ginger, cinnamon and nutmeg. Mix completely. Fold in the whipped topping. Spread the softened vanilla ice cream in the bottom of the pie crust. Pour pumpkin pie mixture on top of ice cream. Freeze pie for up to 2 hours, until firm. Garnish with whipped topping and gingersnap cookies.

Lemony Jello - Simple Cheesecake Recipe

Cheesecake is a delicious dessert and thanks to jello, simple to make. Many times there is a word or phrase used in the ingredients or directions that is unfamiliar. When it is looked up, the description is often a surprise. We learn something to share with others, and make our recipes turn out better.

Desiccated coconut is one of those terms. The coconut is shredded and flaked. Next, as much moisture as possible is removed. Sometimes the coconut is taken past flakes, to a powdery substance. There is unsweetened and sweetened desiccated coconut. When you find a recipe that uses desiccated coconut, look to see if it specifies sweetened or unsweetened. It is important to keep the balance of flavor in your recipe. Too much or too little sugary additives can throw the taste off. If the recipe does not indicate what is needed, take a look at the other ingredients. If there are a lot of sugary tastes in other ingredients, select the unsweetened variety. When it looks like the coconut is the only source of sweetening, use the sweetened type. Desiccated coconut swells somewhat when it comes in contact with moisture. It needs to be stored in a tightly-sealed container, away from humidity. When used in a recipe, it will swell. Coconut flakes and shreds will get larger when put in brownie, cookie, or cake batter. If the powdered type is used, there is less increase in size. If the recipe calls for desiccated coconut, but you are unable to find it, use sweetened or unsweetened dried coconut, according to what is called for in the recipe. Dried coconut has higher moisture content. Measure out a little less than the amount in the recipe. For instance, remove a tablespoon of flaked coconut from the cup requested when measuring. That should account for the moisture already in the dried coconut. Simple Lemony Jello Cheesecake Like most cheesecake recipes, this one uses a springform pan. Family and visitors will be impressed with the lovely dessert you have prepared. What You Need: 1 1/2 cups coconut cookies, crushed 1/2 cup unsweetened desiccated coconut 1/2 cup melted butter 1 package lemon jello 1/2 cup lemon juice 2 teaspoons grated lemon rind 1 can sweetened condensed milk 1/2 cup boiling water 1 teaspoon vanilla 1/2 cup softened cream cheese How To Make It: In a medium mixing bowl, combine the crushed cookies, melted butter, and coconut. Put it in a 9 inch springboard pan. Press on the bottom and sides. Chill. Put the lemon jello into a large mixing bowl. Add the boiling water and stir, dissolving jello crystals. Add the lemon juice and rind, mixing well. Cool. In a medium mixing bowl, beat the vanilla and condensed milk until thick. Combine the softened cream cheese and condensed milk mixture with the jello mixture. Thoroughly blend the ingredients, and pour them into the prepared crust. Chill until firm (about 4 hours). Sprinkle lemon rind across the top for garnish, if desired. Serves 8 This is a kid-friendly recipe. An older child or adult should handle the boiling water part. Kids will particularly enjoy pressing the cookie mixture in the springboard pan. Everyone will enjoy eating the finished recipe.

Frozen Ambrosia Cream Squares Dessert Recipe

If you enjoy making frozen-style desserts for your family, I think you will enjoy this easy to make Ambrosia Cream Squares recipe.

This recipe is done in a 4 layer technique. Please read the entire list of ingredients needed before beginning the recipe. Once it has been completed, you will need to place it into the freezer for 2 to 4 hours before serving. If desired, you can garnish the top of it with some fresh pineapple slices or cherries.

Layer 1 Ingredients:

1/2 cup butter, softened

2 tablespoons brown sugar

1 cup all-purpose flour

1/2 teaspoon salt

In a large bowl, cream together the above ingredients in the order that they are given. Press the dough into the bottom of an 8 x 8" square baking pan that has been lightly sprayed with nonstick cooking spray. Bake in a 350 degree oven for 10 to 12 minutes, remove and set aside to cool.

Layer 2 Ingredients:

1/2 cup butter, melted

1 egg, well-beaten

3 cups confectioner's sugar

Melt the butter in the microwave or in a small saucepan. In a medium-sized bowl, combine the melted butter, beaten egg and confectioner's sugar together until creamy. Spread this mixture onto the cooled first layer in the baking dish.

Layer 3 Ingredient:

1 (20 ounce) can crushed pineapples

Drain all of the juice from the pineapples. Spread the crushed pineapples over top of the second layer of ingredients in the baking dish.

Layer 4 Ingredients:

1 package of Dream Whip

1/2 teaspoon vanilla extract

2 tablespoons confectioner's sugar

In a small mixing bowl, beat together the package of dream whip, vanilla extract and confectioner's sugar until creamy and smooth. Lightly spread this mixture on top of the third layer in the baking dish.

Cover the dish and place into the freezer. Once the dessert is firm, remove from the freezer and let stand at room temperature for 5 minutes. Cut into squares before serving.

Easy Christmas Cookie Recipes - One Recipe with Many Variations

There are so many Christmas cookie recipes around but often so little time to bake during the busy holiday season.

The solution? A great tasting basic cookie recipe that quickly and easily turns into such a variety of easy to make Christmas treats, friends and family will think you poured over all your favorite Christmas cookie recipes.

Let's start with the basics.

Basic Cookie Dough Recipe

1/2 cup (or 1 stick) butter (or margarine) at room temperature

1/2 cup brown sugar, lightly packed

2 tablespoons sugar

1/2 teaspoon baking powder

1 large egg

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

In a large bowl, combine all the ingredients except the flour. Beat with an electric mixer, scraping the sides of the bowl several times, until the mixture is light and fluffy. With mixer at a low speed, add the flour gradually, beating just until everything is well blended.

Place the mixture on a baking sheet using a tablespoon measure and press down with a spoon to flatten a bit. Or roll our and cut into shapes with a cookie cutter. Bake at 350ºF for about 12 to 15 minutes, until golden.

This basic cookie mixture is also the base for the following cookie recipes (all baked in a preheated oven at 350ºF).

Orange Cookies

(Makes about 32)

Add 1 tablespoon of grated orange zest to the recipe. Shape into a log that is about 1 1/2" in diameter and refrigerate for 4 hours.

Slice dough into 1/4" thick slices. Place on cookie sheet. Cookies can be decorated with candies, rolled in colored sugar, or cut into pretty holiday shapes before baking. Bake in preheated oven for 12-15 minutes, until lightly browned.

Cherry Coconut Chocolate Squares

(Makes about 54 squares)

In addition to the basic dough you will need:

1/4 cup unsweetened cocoa powder

3 large eggs

1 1/2 cups granulated sugar

1 teaspoon almond extract

1/2 teaspoon baking powder

3 cups flaked coconut

1/2 cup maraschino cherries, well drained and coarsely chopped

Line a 13"x9" baking pan with foil.

Stir cocoa powder into basic dough mixture. Press evenly into the prepared pan. Bake for 10-15 minutes or until the crust looks dry.

In a medium bowl whisk together eggs, sugar, almond extract and baking powder until well blended. Stir in coconut and cherries. Pour over the baked crust.

Bake for 30-35 minutes, until top just begins to brown and a toothpick inserted near the center comes out clean. Cool in the pan on a wire rack. Lift it out on to a cutting board using the foil ends and cut into 1 1/2" squares. Squares can be stored in an airtight container for up to 3 weeks.

Coconut Pineapple Cookies

(Makes about 36)

In addition to the basic dough you will need:

1 1/2 cups sweetened flaked coconut

1/3 cup pineapple preserves (use raspberry or apricot if you prefer)

Add 1 cup of the flaked coconut to the basic dough mixture and mix well. Shape the dough into 1 1/2" balls and roll in the remaining coconut to coat them. Place the balls 1" apart on lightly greased cookie sheets. Make a deep indentation in the center of each cookie with your fingertip.

Bake for 12-15 minutes until the cookie is firm and the coconut is lightly toasted. When cooled, fill each hole in the center of the cookies with the preserves.

You can vary this basic dough to make a wide variety of Christmas cookie recipes. Add other flavorings like maple, ginger or cinnamon. Add chopped dried fruits like apricots or dates. Or bake them plain in holiday shapes and decorate with colored icing.

Christmas is such a wonderful time of year. Here's hoping these quick and easy Christmas cookie recipes help keep the pressure off the cook.

Peppermint Bars recipe

The peppermint bars formula is an exquisite sweetmeat for the holidays. Start with a chocolate crumb crust layer, followed by a layer of chocolate ganache, and then topped with a layer of fluffy peppermint cream! These bars can be served icy or at room temperature.

Ingredients
Crust:

Cookie Recipe

2 cups finely crushed chocolate wafer cookies

1 stick (1 cup) salted butter, melted

3 tablespoons granulated sugar

Ganache:

1 cup semi-sweet chocolate chips

2/3 cup heavy whipping cream

Peppermint Filling:

1 cup powdered sugar

2 (8 ounce) packages cream cheese, softened

2 teaspoons peppermint extract

1 1/2 cups heavy whipping cream, whipped

2/3 cup coarsely crushed peppermint candy canes

24 small candy canes (optional)

Hardware

Large bowl

2 x medium bowls

1-quart saucepan

13x9-inch baking pan

Mixer

Step 1: In a medium bowl, consolidate all crust ingredients.

Step 2: Press composition onto lowest of ungreased 13x9-inch baking pan; set aside.

Step 3: In 1-quart saucepan, melt chocolate chips and 2/3 cup heavy whipping cream. Stirring occasionally until smooth.

Step 4: Pour chocolate ganache over crust, spread evenly. Place in freezer for 20 minutes.

Step 5: In a medium bowl, with an electric mixer set on medium-high whip 1 1/2 cups heavy cream until fluffy; set aside.

Step 6: In a large bowl, with an electric mixer set on medium beat cream cheese until fluffy.

Step 7: Add peppermint passage and powdered sugar, beat until level and creamy.

Step 8: Stir in crushed peppermint candy canes.

Step 9: gently fold in whipped cream until just mixed.

Step 10: Spread evenly over ganache layer.

Step 11: Sprinkle with more crushed candy canes if desired.

Step 12: Cover and ice for 4 hours. Can be served icy or at room temperature. If desired, a small candy can be settled on top of each square after cutting.

Makes 24 servings.

For more information on baking procedures and hardware used in this formula see our Baking Tips section.

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Peppermint Bars recipe

Cream Cheese Cake Frosting - A simple and delicious recipe

It is always best to prepare desserts at home rather than get ready ones. You can assuredly make any type of cake and frost it to make it even more delightful. You can select between dissimilar types of frostings depending on your preferences. The cream cheese cake frosting is an perfect choice. It is sweet and beautiful. It is perfect for cheese cakes as well as for carrot ones. Here is a straightforward method you should assuredly try.

You need basic ingredients only. You have to use one container or eight ounces of cream cheese. The next ingredient is a standard stick of butter. You need one pound of confectioner's sugar. One tablespoon of vanilla is more than adequate to give the frosting a sweet scent. You also need three tablespoons of milk.

Easy Peanut Butter Cookie Recipe

The preparing of the cheese cream cake frosting is very easy. You need to place the cream cheese and the butter into a bowl. You have to beat them with a mixer on low speed until the substance becomes homogenous. The next step is to add the vanilla. Then you have to pour the sugar into the bowl slowly and slowly while mixing on low speed. Then you have to add the milk in the same fashion. You have to keep beating the mixture until it is smooth.

The cake has to be perfectly cool before the frosting. You might want to put it in the fridge before the policy so that the icing spreads assuredly and more evenly. It is also important for you to remove any crumbs. Then you need to use a spatula to apply the cream cheese cake frosting slowly and carefully. Remember that the layer has to be no thicker than a quarter of an inch. The cake has to be kept in the fridge for a incorporate of hours before serving.

Cream Cheese Cake Frosting - A simple and delicious recipe

A Great recipe For Homemade Puppy Treats

Dog treats that you buy in your local pet shop are quite expensive, inspecting the whole you get in one package. Not only that, it could comprise preservatives and chemicals, which can be harmful to your dog. If you want to make treats for your puppy without the preservatives, follow these uncomplicated steps to make yummy treats for your furry friend.

Look at your cupboard and check if you have the following available: quick-cooking oats (not instant oats), baking soda, peanut butter, parsley. Preheat your oven to 375 degrees F and line your pan with a non-stick baking sheet. Check the ingredients of the peanut butter. You would want something that has the least whole of chemicals. There is even organic peanut butter that has no chemicals at all. In a bowl, concentrate 1 ½ cups of quick-cooking oats and 1 teaspoon of baking soda. Mix together. Chop up some parsley amounting to about two to three tablespoons. Mix it with the oat mixture. Add about ¾ cup of peanut butter and mix thoroughly. You would want to come up with a combination that is not too sticky. If it is, add some more quick-cooking oats. Shape the combination into small circles about the size of your middle finger's nail. Place on the pan, about a centimeter apart. Bake for about 8 to 10 minutes. When it is done, place in a cooling rack and exchange to a cookie jar after about 30 minutes. This method would yield about sixty or more cookies, depending on the size. My two dogs can't get sufficient of them so I had to bake them every week. Try this one out and your puppy will categorically follow you around the house begging for more.

Easy Peanut Butter

A Great recipe For Homemade Puppy Treats

Milk Chocolate Fudge recipe - Easy Milk Chocolate Fudge

Here is a great tasting chocolate chip fudge recipe that's as easy as pie to make. Whip up a batch of this chocolate fudge when you need to make a quick dessert.

2 (6 oz.) packages semisweet chocolate chips

Easy Peanut Butter

1 (6 oz.) container milk chocolate chips

1 (14 oz.) can sweetened condensed milk (do not use evaporated milk)

1/2 to 1 cup nuts, chopped

1 1/2 teaspoon vanilla extract

Directions

Line an 8-inch or 9-inch square baking pan with wax paper.

In a heavy saucepan, cook chocolate chips and milk over low heat until fully melted. Remove pan from heat. Stir in the nuts and the vanilla. Spread fudge pan and chill in the refrigerator for 2 hours, or until firm.

Cut into squares before serving.

=> Chocolate Marshmallow Fudge Recipe: Best Chocolate Marshmallow Fudge

Kids especially love this marshmallow fudge and this recipe can be a tasty treat to make on a weekend or for a bake sale.

2 1/4 cup granulated sugar

1/2 cup evaporated milk

2 cups dinky marshmallows

1/4 cup butter

1/4 teaspoon salt

1 cup chocolate chips

1 cup pecans, chopped (optional)

1 teaspoon vanilla

Directions

Grease a 9-inch square baking pan.

In a 3-quart saucepan, concentrate the sugar, milk, marshmallows, butter and salt. Cook over low heat - stirring constantly - until the blend bubbles. Sell out the heat to a low setting and cook for someone else 5 minutes until the marshmallows are melted; stir constantly. Remove pan from heat.

Stir in the chocolate chips, pecans and vanilla. Cook and stir until the chocolate chips are melted and all is well blended.

Pour fudge blend into baking pan. Chill in the refrigerator for 30 minutes, or until firm. Cut into Squares before serving.

=> Chocolate Mint Fudge Recipe: Irresistible Chocolate Mint Fudge

This is a great fudge recipe to make for the holidays. Since this recipe involves layering of fudge, you might want to cook the chocolate layer in 2 cut off batches instead of one batch (which might cool down too much for easy use).

1 (12 oz.) container semisweet chocolate chips

1 (14 oz.) can sweetened condensed milk (do not use evaporated milk)

6 oz. White chocolate

2 teaspoon vanilla

1 tablespoon peppermint extract

Green food coloring

Directions

Line wax paper in an 8x8-inch baking pan.

In a saucepan, concentrate 1 cup of milk and the chocolate chips; stir over low heat until melted. Stir in the vanilla. Pour 1/2 of the blend into the ready baking pan and let cool for 10 minutes.

In someone else saucepan, cook the white chocolate and remaining milk over low heat until chocolate is melted. Stir in the peppermint and green food coloring. Spread into baking pan over first layer. Let cool 10 minutes.

Pour remaining chocolate blend into baking pan over the mint layer. Let cool. Cut into squares before serving.

Milk Chocolate Fudge recipe - Easy Milk Chocolate Fudge

Cocoa Tracks Cookie recipe

Well-It's that remarkable cookie-baking time of year. For many families (including ours) baking holiday cookies is a memorable tradition. I believe that even when you're mindful of salutary eating, there is a place for special treats. Besides that, the memories you're manufacture and the capability time spent manufacture the cookies are priceless. Having said all of that, I can't think of many cookies that I would categorize as "health food", but some sacrifice the unhealthy punch more than others. My kids love to make and eat these cocoa concoctions. They have just 65 fat and 1.8 grams of saturated fat per cookie. On top of that, you get some antioxidant condition benefits from the cocoa and they're low in sodium (just 22 mg per cookie). Here's the recipe:

Cocoa Tracks

Cookie Recipe

Ingredients:

½ cup salted butter

2/3 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1 cup whole-wheat pastry flour

6 Tbsp cocoa powder

2 Tbsp canola oil

confectioners sugar for dusting

Directions:

Preheat a waffle iron (not Belgian)

Cream butter and sugar in a medium bowl. Beat in eggs and vanilla. Add flour, cocoa powder, and oil. Beat until completely combined.

Drop the batter by rounded teaspoonfuls about 1 inch apart onto the preheated ungreased waffle iron. Close and cook until the cookies are puffed and cooked through, 1 to 1 ½ minutes. Keep an eye on them and don't let them get too dark. Change to parchment paper to cool until just warm. Dust with confectioners sugar.

Cocoa Tracks Cookie recipe