Now We're Cookin'

Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!

Category: Desserts (Page 6 of 8)

Life is uncertain, eat dessert first!

Maw-Maw’s Dirt Pudding

November 5, 2006 / / 0 Comments
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Recipe Source: Real Cajun

Prep/Cooking Time: 30 minutes

Ingredients:

1 box instant chocolate pudding
2 cups milk
1 bag gummy worms
1 box oreo cookies

Directions:

Pour a box of pudding mix in a bowl. Pour in 2 cups of milk into bowl and mix with a wire wisk for 5 minutes. Chill in the refrigerator for 10 minutes. Next crunch up oreo cookies on the top of the pudding and stick in the worms.

For a fun garden party idea, serve in a new galvanzied container or flower pot. Use a new garden spade to serve the dessert.

Rum Punch

November 5, 2006 / / 0 Comments
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Recipe Source: MawMaw (Recipe from a newspaper clipping from The Daily Review, Morgan City, LA – December 10, 1975.)

Prep/Cooking Time: 1 hour 20 minutes

Ingredients:

1 1/2 fifth Jamaican Rum
6 ounces pineapple juice
10 ounces orange juice
10 ounces lemon or lime juice
1 1 /2 quart ginger ale or club soda
lemon or lime slices
strawberries

Directions:

Into a large punch bowl place the Jamaican Rum, pineapple juice, orange juice, and lemon or lime juice. Let the mixture steep for one hour. Before serving, add the ginger ale or club soda. Decorate with the lemon or lime slices and strawberries. Place a cake of ice or several trays of ice in the punch and serve.

Scrumptious Oatmeal Cookies

November 1, 2006 / / 0 Comments
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Recipe Source: Culinard

Ingredients:

3/4 Cup Shortening
1 Cup Brown Sugar
1/2 Cup Sugar
1 Egg
1/4 Cup Water
1 teaspoon Vanilla
3 Cups Oats
1 Cup Flour
1 teaspoon Salt
1/2 teaspoon Baking soda

Directions:

Mix the shortening and sugars until well blended. Add in the eggs, water, vanilla and mix well. Sift together the dry ingredients and add to the mixture. Spoon coolies, in the shape of a ball onto cookie sheet. Bake 12-15 minute or until lightly browned.

Ooey-Gooey Peanut Butter-Chocolate Brownies

November 1, 2006 / / 0 Comments
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Recipe Source: Cooking Light Magazine

Ingredients:

3/4 Cup fat-free sweetened condensed milk, divided
1/4 Cup butter, melted and cooled
1/4 Cup fat-free milk
1 package (18.25 oz) devil’s food cake mix
1 Large egg white, lightly beaten
1 (7 oz) jar marshmallow crème
1/2 Cup peanut butter morsels

Directions:

Preheat oven to 350°. Combine 1/4 condensed milk, butter, cake mix and egg white into a bowl. (batter will be very stiff). Coat bottom of 13 x 9 inch baking pan with cooking spray. Press 2/3 of the batter into prepared pan using floured hands. Pat evenly, layer will be thin. Bake for 10 minutes. Combine 1/2 cup condensed milk and marshmallow crème in bowl; stir in morsels. Spread marshmallow mixture evenly over brownie layer. Carefully drop remaining batter by spoonfuls over marshmallow mixture. Bake at 350° for 30 minutes. Cool completely.

Fancy Banana Bread

November 1, 2006 / / 0 Comments
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Recipe Source: Culinard

Ingredients:

1 Cup Sugar
1 Cup Mashed Bananas
1/2 Cup Sour Milk
2 Eggs
1/2 tsp Salt
1 tsp Baking Soda
3 Tablespoons Hot Water
3 Tablespoons Melted Shortening
2 1/2 Cups Flour
1/2 tsp Baking Powder
1/2 tsp vanilla
1/2 Cups Crushed Walnuts

Directions:

Preheat oven to 350 degrees. Blend together sugar and banana’s until well blended. Slowly stir in milk and eggs. Mix in salt and baking soda. Add water and shortening. Slowly blend in the flour and baking powder. Finally, mix in vanilla and crushed walnuts. Bake one hour for regular sized loaves, only 30 minutes for miniature loaves or until center is done.

Janell’s Rockin’ Peanut Brittle

November 1, 2006 / / 0 Comments
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Recipe Source: Culinard

Ingredients:

1/2 Cup Water
2 Cups Sugar
1C White Karo Syrup
2 Cups Raw Peanuts
2 Tablespoons Butter
2 Teaspoons Baking Soda
1 teaspoon vanilla

You will also need:

1 Buttered Cookie Sheet with sides
Candy Thermometer

Directions:

Bring water to a boil. Over medium heat, stir in sugar and syrup. Using your candy thermometer, Stir constantly and cook until it reads soft ball stage. Add raw peanuts. Also using your candy thermometer, Stir constantly and heat until it reads hard crack stage. Remove from heat and quickly stir in butter, vanilla and baking soda. Beat well. Pour into cookie sheet. Cool in refrigerator.

Caramel-Pecan Pie

November 1, 2006 / / 0 Comments
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Recipe Source: Culinard

Ingredients:

1 9-inch unbaked pie shell
2/3 cups sugar
1/4 cup butter or margarine, melted
3 eggs
1 jar (12 ounces) Smucker’s Caramel Topping
1-1/2 cups pecan halves

Directions:

In mixing bowl, beat eggs slightly with fork. Add sugar, stirring until dissolved. Stir in topping and butter; mix well. Stir in pecan halves. Pour filling into pie shell. Bake at 350° F for 45 minutes or until knife inserted off-center comes out clean.

Cool thoroughly on rack before serving. Cover; chill to store

Candy corn cookies

November 1, 2006 / / 0 Comments
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Recipe Source: Mystery of the Haunted Vampire (ala Betty Crocker)

Ingredients:

1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/3 cup butter or margarine, melted
1 egg
Orange paste food color
2 oz semisweet chocolate, melted, cooled

Directions:

Line 8×4-inch loaf pan with waxed paper, extending paper over sides of pan. In medium bowl, stir cookie mix, butter and egg until soft dough forms.

On work surface, place 3/4 cup dough. Knead desired amount of food color into dough until color is uniform. Press dough evenly in bottom of pan.

Divide remaining dough in half. Gently press one half of remaining dough into pan on top of orange dough. On work surface, knead chocolate into remaining dough until color is uniform. Press over plain dough in pan, pressing gently to edge of pan. Refrigerate 1 1/2 to 2 hours or until firm.

Heat oven to 375°F. Remove dough from pan. Cut crosswise into 1/4-inch-thick slices. Cut each slice into 5 wedges. On ungreased cookie sheet, place wedges 1 inch apart.

Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container.

Sparkling Berry Lemonade

May 13, 2006 / / 0 Comments
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Recipe Source: bhg.com

Prep/Cooking Time: Prep: 15 minutes / Freeze: 4 hours

Ingredients:

1 envelope or tub low-calorie lemonade-flavor soft drink mix (enough to make 2 quarts)
5 cups water
8 medium strawberries, hulled and quartered
1 envelope or tub low-calorie cherry- or raspberry-flavor soft drink mix (enough to make 2 quarts)
1 1-liter bottle club soda, chilled

Directions:

In a 2-quart pitcher stir together lemonade drink mix and the water. Place 1 strawberry quarter in each of 32 compartments of ice cube trays; fill with 3 cups of the lemonade mixture. Freeze about 4 hours or until solid.

Stir cherry or raspberry drink mix into remaining lemonade mixture in pitcher. Cover and chill until serving time.

To serve, slowly pour club soda into lemonade mixture in pitcher. Put 4 ice cubes in each of 8 glasses. Pour lemonade mixture into each glass. Makes 8 (6-ounce) servings.

Note from Nicki:

Actually, my little wee one isn’t particularly fond of strawberries, so I used cherries instead — they were an instant hit! 🙂

Peanut Butter Fingers

May 13, 2006 / / 0 Comments
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Recipe Source: bhg.com

Prep/Cooking Time: Prep: 15 minutes / Bake: 15 minutes

Ingredients:

1/2 cup butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1/3 cup peanut butter
1/2 teaspoon baking soda
1/2 teaspoon vanilla
Dash salt
1 cup all-purpose flour
1 cup rolled oats
1 6-ounce package (1 cup) semisweet chocolate pieces
1/2 cup sifted powdered sugar
1/4 cup peanut butter
3 to 4 tablespoons milk

Directions:

Grease a 13x9x2-inch baking pan. Set aside.

In a medium bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated and brown sugars. Beat until thoroughly combined.

Add egg, the 1/3 cup peanut butter, the baking soda, vanilla, and salt. Beat until thoroughly combined. Stir in flour and oats. Spread into prepared pan.

Bake in a 350 degree F oven for 15 to 18 minutes or until edges are light brown.

Sprinkle with chocolate pieces; let stand for 5 minutes to soften.

Meanwhile, stir together powdered sugar, the 1/4 cup peanut butter, and enough of the milk, a tablespoon at a time, to make of drizzling consistency.

Spread chocolate evenly over the top. Drizzle with powdered sugar mixture. Cool in the pan on a wire rack. Cut into bars. Makes 48.

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