Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!
This is my mother’s recipe, and if I’m not mistaken, was also my grandmother’s and great-grandmother’s. Very simple, and requires NO BAKING and NO EGGS. 🙂
Ingredients:
1 small can sweetened condensed milk
1/2 cup lemon juice
1 graham cracker crust
1 small tub whipped cream (optional)Instructions:
In a mixing bowl, combine sweetened condensed milk and lemon juice. Pour mixture into pie crust and refrigerate for at least 2 hours.
Top with whipped cream if desired.
Recipe Source: Lauren @ southernmamas.blogspot.com
Ingredients:
1 (8 ounce) package cream cheese, softened
1 1/2 cups confectioners’ sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
2 (9 inch) prepared graham cracker crusts (I USE CHOCOLATE!)
(garnish with chocolate chips, chocolate shavings, or anything chocolate!)
Directions:
Beat together cream cheese and confectioners’ sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.
Recipe Source: Dave Lieberman, from the June 2007 issue of Bon Appetit
Cherries:
8 ounces fresh Bing cherries, pitted
1/3 cup black cherry preserves or other cherry preserves
1/3 cup ruby Port or cherry juice
Mousse:
1 1/4 cups chilled heavy whipping cream, divided
1/8 teaspoon (generous) ground cinnamon
4 ounces bittersweet or semisweet chocolate, chopped
For cherries:
Combine cherries, cherry preserves, and Port in heavy small saucepan. Bring to boil over high heat. Reduce heat to medium and boil until juices thicken to syrup consistency, stirring frequently, about 10 minutes. Remove from heat. Transfer to small bowl and chill until cold, about 3 hours. DO AHEAD Can be made 1 day ahead. Cover and keep chilled.
For mousse:
Combine 1/4 cup cream and cinnamon in small saucepan; bring to boil. Remove from heat. Add chocolate and whisk until melted and smooth. Transfer chocolate mixture to large bowl. Using electric mixer, beat remaining 1 cup cream in medium bowl until soft peaks form. Fold 1/4 of whipped cream into lukewarm chocolate mixture. Fold remaining whipped cream into chocolate mixture in 3 additions just until incorporated. Divide mousse among 4 glasses or bowls. Chill until set, about 4 hours. DO AHEAD. Can be made 1 day ahead. Cover; keep chilled.
Spoon cherries with syrup atop mousse and serve.
Recipe Source: Down Home Soul Food Cooking Blog
Ingredients:
1 pkg. Nabisco chocolate wafer cookies
1 pt. jar marshmallow fluff
1/4 c. milk
4 drops peppermint extract
6-7 drops green food coloring
1 c. whipping cream, whipped
Directions:
Line a pan with chocolate wafers. In mixing bowl, combine marshmallow, milk, peppermint, and food coloring. Whip until fluffy. Fold in whipped cream. Pour over cookies. Freeze until firm, about 8 hours.
Recipe Source: kraftfoods.com
Prep/Cooking Time: 3 hr 15 min
Ingredients:
3/4 cup hot fudge dessert topping, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1/2 cup creamy peanut butter
1-1/4 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
Directions:
Spoon 1/2 cup of the fudge topping onto bottom of crust. Place in freezer 10 min.
Mix peanut butter and milk with wire whisk in large bowl until well blended. Add dry pudding mixes; beat 2 min. or until well blended. (Mixture will be thick.) Gently stir in half of the whipped topping. Gently spoon over chocolate layer. Top with remaining whipped topping.
Refrigerate 3 hours or until set. Drizzle with remaining 1/4 cup fudge topping just before serving. Store leftover pie in refrigerator.
Recipe Source: foodnetwork.com
Prep/Cooking Time: Prep Time: 10 minutes / Cook Time: 1 minute
Ingredients:
2 cups crumbled ginger snap cookies or crumbled cinnamon graham crackers
2 pints butter pecan ice cream
1 cup caramel dessert sauce
1 canister whipped cream
1 (2-ounce) pouch chopped pecans
4 maraschino cherries
Directions:
Put a handful of cookie or graham cracker crumbles into a goblet or sundae bowl. Top with a scoop of the ice cream then add more crumbles and another scoop of ice cream. Take the metal lid off the dessert sauce and heat in microwave oven on high for 1 minute. Pour caramel sauce over the ice cream and top with whipped cream, nuts and a cherry.
Recipe Source: Hershey’s website
Ingredients:
2/3 cup chocolate syrup, chilled
2 cups cold coffee
2 cups vanilla ice cream
whipped cream (optional)
ground cinnamon (optional)
Directions:
In blender container, place syrup and coffee; blend on high speed. Add ice cream; cover and blend until smooth.
Serve immediately over ice; top with whipped cream and ground cinnamon, if desired.
About six 6-ounce servings.
Punch Bowl Version: Prepare as directed in blender; pour into punch bowl. Immediately repeat, making 2 additional batches and pouring into punch bowl; stir in tray of ice cubes. Serve immediately as above, stirring frequently. (NOTE: A whole bottle of chocolate syrup is needed to make this version!)
About eighteen 6-ounce servings.
Recipe Source: Popeye’s website
Prep/Cooking Time: Total prep and cooking time: 3 hours
Ingredients:
12 Popeye’s biscuits
1-1/4 cups granulated sugar
3 pints fresh strawberries
1 quart heavy cream
1/2 cup 10x confectioner’s sugar
12 ounce tub whipped topping (optional)
Directions:
Strawberry Topping:
Rinse, hull and thinly slice 2 pints of strawberries. Wash and hull the third pint and add only 1/4 cup of granulated sugar. Mash or pulse a few times in a mixer or blender. Cover and hold mashed product in refrigerator for 2 hours before serving.
Biscuits:
Go to your local Popeye’s restaurant and pick up a dozen biscuits. Take a baking pan and sprinkle with 1 cup of granulated sugar. Place your biscuits top side down on the pan. Then place the biscuits in a 200 degree oven on the bottom rack. Bake until sugar caramelizes to the biscuit tops – approximately 20 minutes.
Whipped Topping:
To make topping from scratch: Add the heavy cream and half a cup of powdered sugar. Whip the cream and sugar to stiff peaks.
(If you prefer, you can use a 12 oz. tub of whipped topping instead of making it from scratch.)
Presentation:
Present on a dessert or Bread and Butter plate. Cut the biscuit in half and place bottom on plate. Place 3 heaping spoons of strawberries on top of the biscuit bottom, then 2 heaping spoons of whipped cream. Place the biscuit top over the whipped cream, then another 2 heaping spoons of strawberries and a dollop of whipped cream.
Serve and eat!
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