Chocolate Oreo Mousse Cake

I am going to confess up front....this is a box mix recipe.  But I always like to post things on my blog that are yummy and worth making.  This definitely makes the cut.  

I use to buy these mixes when Korry and I were first married, but over the years I've gotten a little "snobby" and quit buying them.  

At the grocery store last week, Korry found them in the jello isle and announced he wanted me to make it for Sunday dinner...for old times sake.  He also wanted "Shake and Bake" chicken. 

When "Mr. Picky" asks for something, I don't argue.  

My kids LOVED it and I made my food-snobby-self feel better by adding whipped cream and a raspberry.  I'm going to stock up on these mixes for my food storage!  The cheesecake mixes are just as good and they cost about the same (or less) than a package of Oreos.  

2 boxes Jello brand No Bake Double Chocolate Dessert Mix

4 T. sugar

1 stick butter, melted

3 1/2 cups milk

sweetened whipped cream

fresh raspberries

Open boxed mixes.  Pour both crust mixes in a bowl.  Stir in sugar and then melted butter.  Press crust mixture in bottom of 13x9 pan.  Pour filling mixes in to a separate bowl.  Add milk and beat for 2-3 minutes until creamy and thickened.  Pour filling over crust and spread to smooth.  Refrigerate for at least 1-2 hours or longer.  Cut in squares.  To serve, dollop with whipped cream and garnish with raspberry.  

 These Jello mixes are ALL really good and are so inexpensive compared to buying all the ingredients and making something similar from scratch. There are tons of online ideas using these mixes as a base for other desserts. You find them on the top shelves in the Jello isle.

Cinnamon Toast Grilled "Cream" Cheese Sandwiches.

Stop me now!  I don't know what I was thinking.  I am supposed to be eating healthy!  You see, I just got an idea.... that went something like, "instead of making grilled cheese sandwiches, I should make grilled "cream" cheese sandwiches".  My next thought was "on cinnamon toast....wouldn't that be good!"  So here it is: Cinnamon Toast Grilled "Cream" Cheese Sandwiches.  My young women loved them!

10 slices bread
1 (8 oz.) cream cheese, softened
3 T. powdered sugar
*butter, cinnamon, sugar

Mix cream cheese and powered sugar. Make sandwiches by spreading cream cheese between two slices of bread and then lightly butter the top and bottom.  Sprinkle cinnamon and sugar on each side as well.  Grill on both sides until gold brown.  Cut in triangles to serve.

Snickerdoodle Fruit Dessert

A couple of years ago I was invited to join a bunco group that had been put together by a few of the PTA moms at Westside.  This has led me to happy associations and friendships with many of the parents of the students at my school. I have come home with fun prizes, (we all win something every month) but even better are the recipes I've gathered including this dessert served by my friend Heather at a fun bunco night last spring.

• Make your favorite snickerdoodle recipe ***see mine below***
• Slice some strawberries and add fresh blueberries (could also add fresh raspberries)
• Slice a lemon and squeeze fresh juice over the top of the fruit, sprinkle with a little sugar, toss
• Whip some cream and sweeten with powdered sugar

To assemble:  Place snickerdoodle on plate, top with fresh fruit, add a dollop of whipped cream

SOFT SNICKERDOODLES:
1 c. butter
1 1/2 c. sugar
2 eggs
2 3/4 c. flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
* In a small bowl, mix 3 T. sugar with 1 tsp. cinnamon

Cream butter and sugar.  Add eggs and mix well.  Combine flour, cream of tartar, soda and salt.  Mix wet ingredients with dry ingredients. Roll dough in 1 inch balls and roll in cinnamon/sugar mixture. Place 2 inches apart on an ungreased cookie sheet and bake at 350 degrees for 8-10 minutes.

Cinnamon Roll Waffles

Kaycie brought this recipe home from college.  Apparently these were a frequent menu item in room B202 at the Eccles Living Center (a.k.a. dorms) at SUU.  Which reminds me...

...did you you know that it's not politically correct to say that you live in "dorms" any more?  According to my highly educated daughter, the word DORM has a negative connotation, so they are called "living centers".  I had to break the news that every parent's worst fear is that their child will grow up and have to live in a "center".

Anywho... my younger children LOVE this recipe.  All you need is a refrigerated tube of cinnamon rolls and your waffle iron.

 Tips from a highly educated college student:

1) Don't use Grands cinnamon rolls, jut get the smaller, regular kind (the Grands turn out doughy).
2) Don't worry if you get a little scared the first time you pop open a tube of refrigerated dough.  Everyone gets scared the first time.
3) Slap the little rolls on the waffle iron and cook them until they are brown.  Frost with the frosting that came with the rolls.  Leave the maple syrup in the cupboard.  It isn't good.  They tried it.
4) Clean your waffle iron well after making this recipe.  Otherwise, sugary black stuff will burn on to your waffles the next time you use your waffle iron.  Sugary black stuff is gross.
5)  Finally, clean up after yourself.  The motto in B202: "Dishes are like boys.... don't let your friends do them."

Chocolate Croissants

Reader, let me introduce you to Chocolate Croissant.  Beautiful outside, deliciously decadent inside. Love-at-first-sight AND love-at-first-bite.  This is the easiest, most beautiful, most delicious dessert I've ever made.  When your husband says, "You MADE these!?" (because he actually thought you bought them at Kneaders)....and then eats two....it's a good day. Here are the step-by-step instructions.

Here is the finished product beautifully served on my great grandma's china plates.

You will need puff pastry and mascarpone cheese (or cream cheese).  Puff pastry is found in the refrigerator section by the frozen dough and pie crust. I get my mascarpone cheese at Trader Joes or Harmon's - I can never find it at my neighborhood grocery store.

Get out the two sheets of puff pastry and let them sit on your counter for about 35-40 minutes.

In a bowl, mix 1 cup mascarpone (or cream) cheese, 1/2 c. sugar, 1 egg, a handful (or two) of chocolate chips and a dash of vanilla.  Beat it all together.

After thawing, unfold the first sheet of puff pastry (it will be tri-folded) and cut it in to four equal squares.  Repeat with 2nd sheet of pastry.  This will give you 8 large squares.

 Put a dollop of the cream cheese mixture in the center of each square.

Quickly beat an egg and brush around the edges of each square with egg wash.  Fold the dough over to create a triangle and then press the seams together with a fork to seal. Fold the tip of the triangle up and over just a bit (as seen in next picture).

Place the unbaked croissants on a baking sheet (use parchment or spray with cooking spray).  Cut a small slit or two in the top to vent.  Use the remaining egg wash and brush on the top of each croissant (don't skip this step or they won't brown and look beautiful).

Bake at 400 degrees for about 18-20 minutes or until perfectly golden brown.

 For the finishing touch, I threw a handful of chocolate chips in a Ziploc baggie and microwaved it for about a minute. I squished around the melted chocolate chips in the baggie until it was smooth. You may need to microwave the chocolate chips a little longer if they haven't melted.  Cut a small, small slit in one corner of the baggie and then drizzle melted chocolate over the top of each croissant.  Serve warm or cooled.  Makes 8 large croissants.

Strawberry Pineapple Shortcake & Homemade Pound Cake

Today was one of those days when I just had to throw things. I had some leftover fresh pineapple in the fridge and decided to throw it in with some strawberry shortcake I was making. While I was at it, I threw some almond flavoring in the whipped cream instead of vanilla. Next I threw some coconut in the oven and toasted it. Then I threw it all together in one big giant yummy stack of goodness. I should throw things more often.

Start with your favorite base: Pound cake, homemade biscuits, plain white cake, angel food cake, or (tsk, tsk)those twinkie-like little round things you buy at the grocery store.

Chop strawberries and sprinkle with sugar (I use about 2 cups strawberries and about 1-2 T. sugar). Allow to sit for several minutes and stir the mixture every now and then.

Chop pineapple (I use 1 cup) and stir in with the strawberries.

With a mixer, beat 1 cup heavy whipping cream, 3 Tablespoons powdered sugar, and ¼ tsp. almond extract on high until stiff peaks form.

To assemble: Place base on a serving plate, pile the fruit mixture on top. Dollop with flavored whipped cream. Top with toasted coconut and a pretty slice of both strawberry and pineapple.

HOMEMADE POUND CAKE

 1 1/2 c. flour

1/4 tsp. baking soda

1/8 tsp. salt

1/2 c. butter

1 c. sugar

3 eggs, room temp

2 tsp. vanilla

1/2 c. sour cream

Mix the dry ingredients and set aside.  Beat the butter and sugar until light and fluffy.  Add eggs, one at a time.  Add the vanilla and sour cream.  Add the dry ingredients and mix until just combined.  Pour into a greased 8 inch loaf pan.  Bake at 350 degrees for about an hour (do the toothpick test to check it).  Cool for 10 minutes, remove from pan. 

Almond Torte

My dear friend Karen, an awesome teacher and fellow foodie, just announced that she is moving to Texas.  I have been in mourning...and denial.  This torte is one of the most delicious recipes that she shared with me.  I will think of her every time I make it.  Here's to Karen and to almond extract!

 

4 eggs

2 cups sugar

dash salt

1 cup melted butter

2 cups flour

2 tsp. almond extract

slivered almonds to sprinkle on top

 

Mix all ingredients except the slivered almonds together.  Pour in to a greased and floured 9 inch springform pan.  Sprinkle with sugar and slivered almonds.  Bake at 325-350 degrees for 45 minutes to 1 hour (do the toothpick test). 

 

Serve it plain or with chocolate sauce, strawberries, and whipped cream. 

Mini Fruit Pizzas

I've been making this fruit pizza for years and it is a favorite!  You can serve them pre-assembled, or you can do a fruit pizza bar and let each dinner guest frost and assemble their own.  Either way, they are a hit!  If you are in a hurry, you can use the refrigerated Pillsbury Sugar Cookie Dough.

SUGAR COOKIE RECIPE

1 cup butter

1 1/4 c. sugar

2 eggs

1 tsp. vanilla

4 cups flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/4 c. milk

 

In a large bowl, cream together butter, sugar, eggs, and vanilla.  Mix in flour, baking powder, baking soda, salt, and milk.  Chill dough for at least an hour, then roll out to about 1/4 inch thick.  Cut into rounds using the top of a glass.  Bake at 350 degrees for 13 minutes.  Let cool. 

 

CREAM CHEESE SPREAD

 

1 (8 oz.) cream cheese, softened

1 cup powdered sugar

1 tsp. vanilla

1 (8 oz.) cool whip

 

Beat cream cheese, powdered sugar, and vanilla until smooth.  Slowly fold in the whipped topping. Spread on cooled cookies and top with your favorite fruit!

 

FRUITS WE LOVE

 

sliced bananas

sliced pineapple

sliced strawberries

blueberries

blackberries

raspberries

mandarin oranges

sliced kiwi fruit

Easiest Cherry Pie

My friend Margy loves cherry pie so I made one for her birthday.  I'm almost embarrassed to admit it, but everything was store bought and tweaked to look homemade.  Thankfully, Margy is the type of friend who probably won't mind. 

Ingredients:
1 pkg. Marie Calendar Frozen Pie Crusts
2 cans cherry pie filling

Thaw pie crusts at room temperature for about 15 minutes.  Pour the two cans of pie filling in to the bottom of one crust.  Remove 2nd crust from pan.  When soft, lightly roll it out on a piece of saran wrap.  Lift it on top of pie and then pinch the edges together to look homemade.  Bake at 350 degrees for about 40-50 minutes or until golden brown on top.  Prior to placing top crust on the pie, I used a small, heart shaped cookie cutter to cut four hearts out and then repositioned them on top of the pie to make it look decorative.  If you don't cut out any shapes on the top crust, you need to cut slits in the top of the pie to vent it. 

Easy Cream Cheese Danish

I found this recipe quite a while ago and have been saving it for a rainy day. You can use any flavor of jam (I used peach). The recipe makes a dozen scrumptious cheese danishes. These would be perfect for a brunch, or a brial/baby shower. It's a keeper!

1 tube crescent roll dough
4 oz. cream cheese
1/4 c. sugar
2 T. lemon juice
8 tsp. jam or preserves (your favorite flavor)

Open crescent roll dough and separate in to 4 rectangular sections (you will need to seal the perforations diagonally down the center). Roll each in to a 7x3 inch rectangle (will need to flour it lightly before rolling). Mix cream cheese, sugar, and lemon juice until smooth. Spread mixture over the top of each rectangle. Roll each rectangle up from the long side. Cut each roll in to 3 sections (like a cinnamon roll). Place on greased cookie sheet and smash down each roll and make an indentation in the center. Place a dollop of jam in the center of each roll. Bake at 350 degrees for 15-20 minutes until golden brown.

You can drizzle glaze over the top if desired. For glaze, mix 1/4 c. powdered sugar, 1/2 tsp. vanilla and 1-2 tsp. milk. Mix well and drizzle on rolls.

Mango Sticky Rice

Kudos to my friend Kelly for introducing me to this Asian inspired dessert. I loved it so much that I ventured to the Asian market for the very first time to buy the ingredients and even bought a sticky rice pan and basket. This is one of my favorite desserts to make...totally addictive! You can't use just any rice for this recipe. I buy sticky rice at the Asian market. They sell small bags of it for about $7. You have to soak the rice in water for at LEAST 24 hours before cooking, so you'll want to start in advance. Pour about 2 cups of rice into a bowl and cover with several inches of water. When ready to cook drain the rice. I had to buy a special pot and basket to make the sticky rice, but it was really cheap (less than $10 for both). Fill the pan with several inches of water and heat over stove. Once the water starts to boil, add drained sticky rice to the basket, place the basket over the boiling water, and cover the top with a lid to seal in the moisture and allow the rice to steam. While the rice is steaming (it will take about 10-15 minutes), pour a can of coconut milk into a small saucepan and add about 1/4 cup sugar. I use the Splenda Sugar Mix, so I only add about 2 T. of that. Heat and stir until it starts to steam and sugar is dissolved. Remove from heat and set aside. Every few minutes, stir the sticky rice. You will know it's done when it starts to stick together in one big ball and pulls away from the sides of the basket. You will also want to taste test it to make sure it isn't still crunchy. Slice some ripe mangoes in small strips and set the strips aside. Once rice is done, assemble the dessert by placing a scoop of rice in a serving dish and then pouring about 1/4 to 1/3 cup of the coconut mixture over the top. Finish with slices of mango and serve warm. YUM!

Homemade Hot Fudge

This is my favorite hot fudge recipe. I make a big batch and we use it and later reheat it without it turning sugary. For our Moore Family Christmas party this year we served breakfast and these hot fudge pancake stacks were a hit. Get ready to lick your plate!

1 cup butter

3 cups sugar

1/3 cup cocoa powder

1 (12 oz.) can evaporated milk

1 tsp. vanilla

Combine butter, sugar, cocoa powder and milk in a saucepan and bring to a boil. Boil for 7 minutes. Remove from heat and stir in vanilla. It will seem a little thin, but will thicken as it cools. Can be refrigerated and reheated.

Homemade Coconut Cream Pie

The crust for this pie isn't homemade, but the filling is. We love to bake up a couple of pie shells and make one coconut cream and one banana cream. Here's the recipe for our favorite coconut cream.



1 pkg. Marie Calendar's frozen pie shells

2/3 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
2 1/2 c. milk
4 large egg yolks
1 tsp. vanilla
2 T. butter, cut in to pieces (use REAL butter, not margarine)
1 cup coconut + more for toasting

Remove frozen pie shells from the freezer and cook according to package directions (this recipe only makes one pie). Cool pie shell. While oven is on, sprinkle a little bit of coconut on a cookie sheet and bake for about 3-5 minutes until nicely toasted. Remove from oven and cool.

In a saucepan, mix the sugar, cornstarch and salt. Whisk in milk, a little at a time and stir well to dissolve the cornstarch. Next, whisk in the egg yolks. Whisking constantly, cook over medium heat until mixture starts to thicken and bubble. Reduce heat to low and continue cooking for one more minute. Remove from heat. Stir butter and vanilla in to the hot pudding. Slowly stir in the 1 cup coconut. Pour mixture into the pie shell and allow to cool. Sprinkle with the toasted coconut and refrigerate for at least 2 hours (overnight is best).

**TIP. I often bake up both of the pie shells and make one coconut and one banana cream. You can even use this same recipe for the banana cream, but instead of stirring in coconut, cool the pudding first and stir in fresh sliced bananas instead and sprinkle the top with a bit of crushed graham cracker crumbs.

Chocolate Won Tons

My girls are obsessed with Nutella, so this dish is a favorite around our house. These are seriously SO EASY to make and you don't need to dip them in anything, just pop them in your mouth and .... YUM!

Won Ton wrappers
Nutella (Chocolate Hazlenut Spread)
Oil for frying

Place a small teaspoonful of Nutella in the center of a won ton wrapper. Dip your finger in water and run water around the edge of half the won ton. Fold the other half over the top (forming a triangle) and seal the edges, making sure to get a good seal so the Nutella won't leak out during frying. Heat oil in small skillet (or use an electric fryer on 350 degrees if you have one). Drop won tons in the grease and fry, flipping once to brown on both sides. They take only seconds to brown so watch them close.

Drain on paper towels and serve while hot.

Taylor's Peanut Butter Pie

I love it when I can get my kids in the kitchen with me and this past Sunday Taylor was my cookin' buddy. She made this entire pie by herself. It is extra rich and goes a long way. Isn't it beautiful?!

1 prepared graham cracker pie crust
1 small box chocolate pudding
1 small box vanilla pudding
2 cups milk
1/3 cup peanut butter
1 medium carton Cool Whip
4 oz. cream cheese (half of an 8 oz. brick)

TIP: I never buy store-bought pie graham cracker crusts because I like homemade so much better. For this pie, I just mixed 3 cups crushed graham crackers with 1/2 cup melted butter and then pressed it in the pan.

Mix chocolate pudding and one cup milk with whisk for about a minute until it starts to thicken. Pour into bottom of pie crust and carefully spread across the bottom and up the sides. Next, mix the cream cheese with an electric mixer until smooth. Using the other cup of milk, slowly add about 1/4 cup of the milk to the cream cheese and blend until smooth, then add a little more and a little more until it is smooth and creamy (if you try to add the milk all at once to the cream cheese, you will get big lumps of cream cheese). Add the vanilla pudding mix and beat on medium speed for about 2 minutes. Slowly blend in the peanut butter, then fold in half of the cool whip. Pour this in to pie shell and spread around. Top with remaining Cool Whip. Drizzle the top with melted chocolate and melted peanut butter. Refrigerate before serving.

***TIP: An easy way to melt the chocolate and peanut butter for drizzling on top is to place a small amount of chocolate chips (or a tablespoon or two of peanut butter) in a ziploc baggie and then microwave it 10-20 second intervals until melted. Simply snip a small corner off the baggie, squeeze and drizzle all over the top, then discard the baggie for easy clean up.

Chocolate Pudding Ghost Cups

My mom brought the cute little ghost cups to our Halloween party for the grand kids. Shhh... don't tell, but I hid two of these puppies in the back of the fridge and ate them secretly throughout the rest of the week.

Place crushed Oreos in the bottom of a cup. Fill rest of cup with pudding mixture made from 1 large pkg. Chocolate Fudge Pudding mixed (prepared according to pkg. directions) with one medium container Cool Whip (reserve some of the Cool Whip to dollop on top). Add another layer of crushed Oreos, then a dollop of whipped cream. Place two small chocolate chip "eyes" on top as a finishing touch to resemble little ghosts.

Banana Bars with Cream Cheese Frosting

This recipe makes a big pan of bars - great for a big family party or gathering. These are so soft and moist and the home made frosting is divine.



Bars:

1 1/2 c. sugar
1 c. sour cream
1/2 c. butter
2 eggs
1 1/2 c. mashed bananas
2 tsp. vanilla
1/2 cup chopped nuts
1 tsp. salt
1 tsp. baking soda
2 cups flour

Grease and flour a jelly roll pan (15x10). Mix sugar, sour cream, butter and eggs in large bowl at low speed. Beat in banana and vanilla. Beat in dry ingredients on medium speed. Stir in nuts. Spread in prepared pan. Bake until light brown, about 20-25 minutes. Cool and frost

Frosting:
1/4 c. margarine
1 tsp. vanilla
3 T. milk
2 c. powered sugar

Mix until fluffy. Spread on cooled banana bars.

Mini Tarts

This is an old 9th ward recipe that I've had for ages. You can make small little tarts or one big one. The original recipe called for blueberry pie filling for the topping, which is also very good. Here I just used fresh fruit.



CRUST:

1/2 c. powdered sugar
2 c. flour
2 cubes butter
1 egg
1 egg yolk

Mix the powdered sugar and flour together. Add the butter and mix until crumbly. Lightly beat the egg and egg yolk. Add to flour mixture and mix until it forms a ball. Press dough into small tart shells and bake at 375 degrees for 15 minutes. Cool. (If you use one large tart shell, you will need to cook it longer - until it is nicely browned).

FILLING:

8 oz. cream cheese, softened
8 oz. cool whip
1 cup powdered sugar

Beat the cream cheese and powered sugar until creamy. Beat in the cool whip. Fill tart shells by putting filling mixture in a sturdy Ziploc baggie and cut off the corner. Pipe the filling in to the tart shells. Top with fresh chopped fruit or canned pie filling.

Waffle Bar

The new "thing" at Korry's catered company parties last year were "Waffle Bars". You make your own waffle in one of those commercial flip-over waffle irons and then top it to your hearts content. This is not your average breakfast waffle, but an amazing dessert that is trendy and DIVINE! Of course you could use packaged waffle mix, but I'm sharing my best homemade version here with lots of topping ideas.
*
2 c. flour
3/4 tsp. salt
3/4 tsp. baking powder
2 eggs
2 c. milk
6 T. vegetable oil
1/4 c. sugar
*
Mix dry ingredients (flour, sugar, salt & baking powder). Separate eggs, saving egg whites in a separate bowl. Add egg yolks, milk, and vegetable oil to dry ingredients and mix until just moistened (don't over mix). Beat the egg whites with an electric mixer until stiff peaks form. Gently fold in to the batter. Bake in waffle iron.
*
Topping Ideas:
Sliced strawberries
Sliced bananas
Fresh blueberries
Fresh raspberries
Whipped Cream
Whipped Cinnamon Butter
Hot Fudge Sauce
Hot Caramel Sauce
Nutella
Cinnamon Sugar
Mini Chocolate Chips

Almond Cheesecake Bars

I lined a 13x9 pan with aluminum foil before baking these bars (didn't have any parchment paper). After baking and cooling, they lifted out perfectly and were easy to cut in to squares.

*

CRUST:

1 3/4 cups vanilla wafer crumbs

1 cup finely chopped almonds

1/2 cup firmly packed brown sugar

6 T. butter, melted

*

Preheat oven to 300 degrees. Line a 13x9 inch baking pan with aluminum foil, letting edges extend out over the pan. In a small bowl mix vanilla wafer crumbs, chopped almonds and brown sugar. Stir in butter and mix well. Press evenly in to the bottom of prepared pan. Bake for 8 minutes.

*

FILLING:

2 (8 oz.) packages cream cheese, softened

3/4 cup sugar

3 large eggs

3/4 cup sour cream

2 T. almond liqueur (or 1 tsp. almond extract)

*

In a large bowl, beat cream cheese and sugar until creamy. Add eggs, one at a time, beating well after each addition. Stir in sour cream and almond flavoring. Pour over baked crust and return to oven. Bake for an additional 40-45 minutes.

*

TOPPING:

1 cup semisweet chocolate chips, melted

1 cup sliced, toasted almonds

*

Drizzle melted chocolate over the top of the cheesecake and sprinkle with chopped almonds.