Diet Dessert Recipes

CHOCOLATE JIFFY DESSERT

2009-08-30T20:20:00.000-07:00

1 pkg. chocolate Jiffy cake mix
1 pkg. chocolate instant pudding
1 (8 oz.) pkg. cream cheese, softened
(use mixer)
1 (9 oz.) pkg. Cool Whip
Hershey candy bar

Mix cake mix as directed. Bake in greased 9x13 inch cake pan 15 minutes. Cool. Prepare instant pudding as directed. Add cream cheese and beat together. Put on cake and top with Cool Whip. Shred candy bar on top. Refrigerate.

STRAWBERRY LAYER DESSERT

2009-08-20T20:19:00.000-07:00

1 (10 oz.) frozen sliced strawberries
1 (3 oz.) pkg. strawberry Jello
1 c. hot water
1 c. whipped cream or Cool Whip
1 (10") tube angel cake
Fresh strawberries for garnish

Drain strawberries; reserve 1/2 cup of syrup. Dissolve Jello in hot water. Add reserved syrup. Chill until partially set. Beat mixture until light and fluffy. Fold in whipped cream. Chill until of spreading consistency. Transfer 1 1/2 cups of mixture to small bowl; fold in strawberries. Split cake crosswise making 3 equal layers. Fill between layers with strawberry mixture. Frost top and sides with remaining whipped cream mixture. Chill until serving time. Garnish with fresh strawberries.

EARTHQUAKE DESSERT

2009-08-10T20:20:00.000-07:00

Coconut, enough to cover pan bottom
1 c. chopped nuts
1 German chocolate cake mix
1 stick soft margarine
1 lb. powdered sugar
1 (8 oz.) pkg. cream cheese, room
temperature

Grease 9"x13" pan. Cover bottom with coconut, as much as you desire. Cover coconut with chopped nuts. Prepare cake mix as directed on package. Pour over coconut mixture. Combine margarine, powdered sugar and cream cheese. Stir until smooth. Spoon over cake mix. Do not stir after putting on cake mix. Bake in 350 degree oven for 1 hour. Northwest Singles Squares Ireta Yarns Levi's 'n Lace

Discover The Secrets Of Gourmet Chefs And How To Make 100's Of Chocolate And Dessert And Recipes With Easy To Follow Videos You Can Watch At Home

2009-07-30T20:18:00.000-07:00

If you like me are trying to lose weight but the mesmerizing call of Chocolate and Dessert and Recipes is keeping you awake at night then we may just have the answer for you. What if you could find healthy alternatives to processed desserts that are filled with fat, sugar and calories that stick to your waist like glue!

Imagine being able to cook your favorite chocolate and dessert recipes and those you never even knew existed by simply watching an expert gourmet cook sho...

Keywords:
desserts, cookie recipes, cake recipes, dessert recipes, chocolate cake recipes, easy dessert recipe

Article Body:
If you like me are trying to lose weight but the mesmerizing call of Chocolate and Dessert and Recipes is keeping you awake at night then we may just have the answer for you. What if you could find healthy alternatives to processed desserts that are filled with fat, sugar and calories that stick to your waist like glue!

Imagine being able to cook your favorite chocolate and dessert recipes and those you never even knew existed by simply watching an expert gourmet cook show you step by step how to do it in the comfort of your own home. Sounds like a dream right? You could create amazing mouthwatering desserts that will have your guests queuing up at your doorstep just get a taste.

Maybe you want to learn about complete cookie recipes, cake baking recipes and even truffle recipes all from the comfort of your own kitchen. Who needs expensive cooking lessons and courses when you can just follow a few simple easy instructions and voila! a masterpiece that looks to good to eat. Being able to create the most to-die-for dessert recipes in your kitchen in record breaking time, cost and calories is not as difficult as you may think.

World famous chefs prepare those costly and fantastically beautiful desserts that you would rather frame and put on your wall then eat. The thought of being able to impress your guests with those prestigious dishes for practially no cost has got to be the most appealing proposition.

For those of us that had expert cooks as mothers and grandmas, just the smell of of those chocolate chip cookies being cooked in the oven to a golden crisp finish was enough to keep us home. Imagine being able to make grandmas secret home baked chocolate chip cookies at home without batting an eyelid, sounds great huh? Im sure just like me, you would love to entertain guests without having to go to the supermarket for a ready made frozen dessert.

Red And Luscious Cherries Make Tempting Desserts. Easy-to-prepare Cherry Spumoni can be a hit at parties, reunions and backyard barbecues.

2009-07-26T20:18:00.001-07:00

It's a great time to enjoy one of America's favorite fruits. Whether on their own, baked in a pie, mixed in yogurt parfaits or made into ice cream, cherries are popular with people young and old.

Tart cherries, the kind most famous in pies, are seldom sold fresh because they are highly perishable.

However, canned, frozen and dried tart cherries are available all year long at supermarkets and specialty food stores. Here are some quick and delicious ways to enjoy tart cherries:

• For an energy-packed treat on summer outings, combine dried tart cherries, chopped dates, semisweet chocolate chips and honey-roasted peanuts.

• Quench your summer thirst by combining 100 percent tart cherry juice, red grapefruit juice and lemon-lime carbonated beverage. Serve over ice.

• Add color and flavor to summer fruit salads with canned or frozen tart cherries. Peaches, kiwi fruit, watermelon, cantaloupe and cherries are a great combination. Lemonade concentrate makes a good dressing for this salad.

This easy frozen treat is sure to be a hit with family or friends.

Cherry Spumoni

2 cups heavy cream

2/3 cup (7 ounces) sweetened condensed milk

1/2 teaspoon vanilla extract

1 (21-ounce) can cherry pie filling

1/2 cup slivered almonds, chopped

1/2 cup miniature semisweet chocolate chips

Combine heavy cream, sweetened condensed milk and vanilla in a large bowl; mix well. Refrigerate 30 minutes. Remove from refrigerator and beat with electric mixer or wire whisk just until soft peaks form; do not overbeat. Fold in cherry pie filling, almonds and chocolate chips. Spoon into an 8 x 8 x 2-inch pan. Cover and freeze 4 hours, or until firm. Scoop into serving dishes. Makes about 1 quart.

What Are Some Popular Mexican Desserts

2009-02-28T20:20:00.000-08:00

When it comes to Mexican deserts there are many to choose from. Flan is a common and popular dessert. It is caramel custard. The dessert includes rich custard with a layer of soft caramel on top. The dish is known as flan in most of the world, even though it is a French word. Flan is simple to make and usually consists of vanilla flavored custard. You may be able to find them made in other flavors such as coconut, lemon, and other fruits.

Empanadas are another dessert found in Mexico. It is a stuffed pastry that contains different sweetened fillings depending on the country. Some fillings you can find in Mexico are cream, pumpkin, and a variety of fruits. In some states in Mexico, the empanadas are filled with different meats. Empanadas can be served as a dessert and also a breakfast food.

Chocolate has a rich history in Mexico. The Aztecs adopted the use of chocolate from earlier Mayan culture. Chocolate played an important role for the Aztecs. They used it both as a food and as currency. One of the items that the Spaniards acquired from the Aztecs was chocolate. The Spaniards took the chocolate back to Spain where it became the King's official drink. The Aztecs made a variety of drinks with the chocolate which also included nuts, seeds, and honey. Champurrado is a chocolate drink that is very popular at breakfast time in Mexico. It is warm and thick. You can find people in the morning buying a cup by street vendors. It is also considered a dessert which can be served with Churros.

A dessert found in the Yucatan is called sapotes dulces. Sapotes are a fruit grown in Mexico. It is very rare to find the fruit in the United States. Sapotes have an orange flesh that has a unique flavor of being juicy, creamy and can often be said simmiliar to the flavor of coconuts, and vanilla. Sapotes dulces is a dessert using the fruit and mixing it with orange juice, rum, and sugar and served chilled. It is easy to make and has a great flavor.

Cajeta is syrup made in Mexico that's main ingredient is caramelized milk. The process of making the syrup consists of slowly cooking down the sweetened liquid until it is thick. Sweetened milk is the most common ingredient of the syrup. Cajeta is eaten by itself, on pastries, and even as a topping on ice cream. The Hershey Company introduced their own cajeta targeted for Mexican food lovers that live in the United States.

There are many more Mexican desserts to please your sweet tooth. There is a wide variety of chocolates, cakes, cookies, candies, just to name a few. Recipes can allow you to experiment and discover new sweets. If you would like to sample them before making your own, some local authentic Mexican restaurants include these desserts. You may also have luck finding them at a Mexican grocer in your area. It will be easy for you to get hooked on these tasty and enjoyable treats.

Tiramisu - The Italian Food Dessert

2009-02-20T20:20:00.000-08:00

Today Tiramisu is the most popular of Italian food desserts. It graces the menu of nearly every Italian food restaurant. However, its rise to fame has been meteoric; it wasn't even invented until the 1970's in the Veneto region of Italy. It didn't even gain widespread popularity until the early 1990's. It is a unique blend of ingredients that separately seem to not go together at all. However, when correctly blended together they form one of the treasures of Italian food.

The first ingredient is Mascarpone cheese. This cheese has very deep roots in Italian food. It was made as far back as the 13th century in the region of Lombardy. This cheese is concentrated milk cream and has a very high fat content, getting up to seventy-five percent. It is a smooth and creamy cheese. Traditionally it has been considered to be more of a winter dish and therefore shows up in more of the seasonal Italian food dishes. This is mainly because of its high calories and the fact that when it was first produced there was no refrigeration and this delicate cheese does not keep well in hot temperatures. Like many other Italian foods, the best Mascarpone cheese comes directly from Italy. However, it you're an Italian food lover making Tiramisu at home, there are plenty of makers of Mascarpone cheese in America.

The next ingredient is Zabaglione cream. This is a true classic Italian food dessert. It hails from the world renowned kitchens of Venice. When it originally became a popular Italian food dessert it was made with yolks, honey, and a sweet Cyprus wine. However, today the cream has taken on a new flavor. To begin with sugar is substituted for the original honey. The most stated difference in taste though, comes from the use of Marsala wine instead of the sweet Cyprus wine. This cream can be made from home and is easier to make than most Italian food chefs let on.

The third ingredient is the most distinctive factor of Tiramisu, espresso. This shot of caffeine is where the dessert gets its name, which means "pick me up". This is a coffee that is true to Italian food and is much stronger than American coffee. Espresso is the most important coffee in Italian food and can be seen following many Italian meals.

The fourth and final ingredient is Ladyfingers. These popular cookies originated in Italy and have made numerous appearances in not only Italian food, but in many other national cuisines. These cookies are remarkably light due to the fact that the dough with which they are made is rich with whipped egg white. They are immensely popular and one of the most appreciated Italian food desserts in Italy.

These four ingredients blended together just right and topped off with chocolate make an Italian food dessert that is as popular as the individual ingredients. Make sure when you prepare this at home that you take great care in choosing the ingredients, it will really make a difference in the quality of Tiramisu. Now that you know the correct quality and the origin of the ingredients you will surely impress your friends with you Italian food knowledge.

Dessert Burn Real Hoodia for Real Results

2009-02-10T20:19:00.000-08:00

Hoodia diet is the latest diet craze to hit the market. Weight has come a long way from a socialite's problem to everyone's threat to health. A lot of diet trends have come and gone. All of them have promised much but delivered little. Others didn't even work at all. Fortunately there is a new way of loosing weight. The Hoodia diet pill offers a more practical solution to the problem. Amidst all the fakes the brand Dessert Burn delivers what it's suppose to.

Hoodia is available in the market in many forms and brands. Ever since it came out, a lot of manufacturers have taken advantage of its popularity, making their own line of products. Unfortunately hoodia can be rare and expensive, other manufacturers cheat to take advantage of unsuspecting customers.

If it's hard to get then why not get it at all?

The diet is from a plant called hoodia gordonii. It grows in the Kalahari dessert in South Africa. It's used by the locals to fend off hunger and thirst during long hunting trips. Contrary to popular belief it's not from a cactus plant.

It naturally suppresses an individual's appetite. It has a chemical component much stronger than glucose which acts on the satiety center of the brain. This center can be found in the hypothalamus. This chemical causes the hypothalamus to send a signal to the brain that it has consumed enough food.

The dieter will feel full even though he or she taken little or no food at all. It has no typical side effects like other diet pills. Its main source is a plant which makes it 100% natural and safe. It does not contain any drug.

Individuals don't have to prepare portion sized meals. They don't have to calculate their calorie intake. They don't have to follow a strict regimen. They have control over their diet not the other way around. It's similar to fasting without the hunger pains. Individuals will be able to control their cravings such as midnight snacks.

Unfortunately due to the diet's popularity there are hundreds of fakes. Other manufacturers sell products that contain little or no hoodia at all but still market them with the name. They have also come in different brands and forms. Apart from pills, there are also patches, capsules and liquids.

Some of these manufacturers have sites but do not have the proof of authenticity. They are taking advantage of the hype surrounding the diet. Proofs that consumers should look out for are CITES certificate, independent lab results or analytical reports. The label of the diets pills or other products should not contain other ingredients except Hoodia gordonii.

Fortunately there are manufacturers that consumers can depend on. Dessert Burn is one of the brands that cater original hoodia products. They have the proof in their website available for consumers.

Individuals should remember that this diet is for maintenance only. If it is not used appropriately you can literally starve yourself to death. The diet pill should be taken with lots of water, exercise and healthy food. The diet is used to control your cravings not stop you from completely eating.

Make sure that the product is genuine before buying it. Diets work differently for people. This diet provides a safer, easier and convenient solution to help you loose weight.

Passionfruit Cheesecake Delight: A Yummy Down Under Australian Dessert

2009-01-30T20:35:00.000-08:00

OK. There are many sensational cheescake recipes from around the world. Connoisseurs will, no doubt have enjoyed baked versus cold, French versus New York cheesecakes and many more as well. Perhaps you are looking for a refreshing change. Why not try this traditional, sensational Aussie cheesecake!

Ingredients

Filling
250 grams of reduced fat cream cheese (room temperature)
1 cup of reduced fat condensed milk (room temperature)
juice of two lemons
lemon zest from one lemon
1 cup whipping cream
1 teaspoon vanilla essence

Base
2 cups of finely crushed plain sweet biscuit crumbs
2 rounded teaspoons of cocoa powder
2-3 oz of melted butter

Topping
1 cup passionfruit pulp
2 rounded teaspoons of gelatin
2 oz of hot water

Directions

Base

1. Thoroughly mix biscuit crumbs, sifted cocoa powder and melted butter.

2. Press firmly into the base of greased cheesecake pan.

3. Place in the refrigerator to set whilst preparing the filling.

Plain biscuits can vary in butter content. If you find the base does not form a ball when squeezed in your fist, add a little more melted butter to ensure the base will hold together when cold.

Filling

1. In an electric mixer, beat cream cheese until softened and fluffy.

2. Add condensed milk, lemon zest and vanilla essence until well combined.

3. In a separate container, with very clean beaters, whisk the cream until firm peaks form. Set aside.

4. Add the lemon juice to the cream cheese and condensed milk mixture. Beat well. The lemon juice will start to react and cause the mixture to thicken.

5. On a very slow speed beat in the whipped cream until just combined.

6. Pour mixture onto chilled biscuit base.

7. Place cheesecake into the refrigerator for 3 hours to firm up.

Topping

1. Dissolve the gelatin powder in the hot water according to manufacturer's directions.

2. Mix dissolved gelatin into passionfruit pulp and place in the refrigerator in a small bowl.

3. When nearly set, but still pourable, pour passionfruit and gelatin mixture over the chilled cheesecase.

4. Return to the refrigerator and chill several hours before serving.

Delightful Dessert Delivered From Disaster

2009-01-20T20:35:00.000-08:00

Here's some sweet news: people all over the country can still enjoy that crown jewel of New Orleans, the King Cake, this Mardi Gras season.

For those who don't know, a King Cake is an oval-shaped bakery delicacy-a cross between a coffee cake and a French pastry that is as rich in history as it is in flavor. It's decorated in royal colors or Purple for Justice, Green for Faith and Gold for Power: These colors were chosen to represent a jeweled crown honoring the wise men who brought gifts to the Christ Child on the Epiphany. A tiny plastic baby is hidden inside. Whoever gets the piece with the prize is named "King for a day."

Some of the most popular King cakes are those created in New Orleans at the famous Randazzo's Camellia City Bakery. Despite the devastation of Hurricane Katrina, the store recently reopened its doors and took part in a special program with DHL to bring a taste of home to displaced New Orleanians, residents and others for Mardi Gras.

Explained Tricia Zornes, owner of Randazzo's, "Continuing local traditions like Mardi Gras helps revitalize the New Orleans economy, improves morale and shows the world that we can rebuild and re-establish the culture that has made New Orleans special."

To help the rebuilding and celebrate the reopening, shipping company DHL developed a festive, co-branded shipping box, specially designed to open from the top to protect the rich icing and traditional shape. In addition, according to Zornes, the shipper's sales representative offered his own time and effort to rebuilding the bakery after nearly everything was lost, from the valuable baking equipment to the building itself. "In addition to helping us create a new distribution process, he went beyond the call of duty in offering to help paint, or do any odd jobs that would help us get up and running quickly," said Zornes.

"DHL has been committed to leveraging its resources to support disaster relief and long-term reconstruction along the Gulf Coast, and is now pleased to be able to support the private sector in rebuilding their businesses and their livelihoods," said Kay Hart, Senior Vice President, Corporate Communications, DHL Americas.

Decadent Chocolate Dessert Recipes: A Celebration

2009-01-19T20:18:00.001-08:00

People now days have little time to cook decent meals for themselves and their family let alone find the time to make a dessert of any kind. There is however nothing better than enjoying a home-made dessert and what with the huge selection of dessert, especially chocolate dessert, recipes to choose from it is easier than you think.

Although a lot of them aren’t too bad, we are not talking about boxed cake or cookie mixes here. Home-made chocolate dessert recipes will take some time to prepare and a little more time to perfect but the effort will be well worth it. Just take a quick look at some ideas you may never have even thought of before.

• Apple Chocolate Chip Dessert Pizza
• Black & White Chocolate Tartlets
• Chocolate And Peanut Butter Blondies
• Black and White Chocolate-Dipped Strawberries
• Chocolate-Almond Ice Cream Roll
• Chocolate Fudge Squares with Mocha Glaze
• Chocolate Waffles With Coffee Syrup
• Chantico Chocolate Cake

There are hundreds of chocolate dessert recipes and they will have all your taste buds begging for sweet release. It’s a dieter’s worst nightmare and once your appetite is satisfied your teeth will be left aching with mischievous pleasure.

You'll find chocolate recipes for every occasion, from simple, quick dessert recipes to elaborate treats that will have everyone eating out of the palm of your hand. Whether you're planning for your next dinner party or want a simple recipe the kids will enjoy, nothing says decadence like a chocolate dessert.

Working with Chocolate

Did you know different types of chocolate require different methods for cooking, and when melting chocolate it is best to use a metal spoon as wooden and plastic spoons retain moisture that will cause the chocolate to seize?

Many dessert recipes will require you to melt chocolate in a double boiler. This is really easy to set up. All you need is a glass bowl big enough to hold the chocolate and at the same time fit into the top of a sauce pan without touching the bottom. In the sauce pan you simply boil water and then place the bowl of chocolate pieces on the top of the pan, stirring constantly until the chocolate is smooth.

Fresh fruit can be a perfect and light ending to any meal. You can give it that little something extra and have melted chocolate on the table to dip the fruit into. Satisfy everyone’s taste buds.

If you want delicious dessert recipes as well as the quickest and easiest way to make them without spending hours in the kitchen, just type ‘chocolate dessert recipe’ into your preferred search engine.

Racing-Inspired Desserts Take The Checkered Flag

2009-01-10T20:36:00.000-08:00

Leave it to star female race-car drivers to come up with desserts that are not only fast, but incredibly tempting. Using the most iconic ingredients-Twinkies, Ding Dongs and Hostess Cup Cakes-IRL's Danica Patrick, NASCAR's Leilani Mnter and the National Hot Rod Association's Melanie Troxel easily made the cut for the Hostess Race Divas team.

Danica Patrick's Speedway Shortcake Twinkie-Style

10 Hostess Twinkies

1 package (8 ounces) cream cheese, softened

1 can (14 ounces) sweetened condensed milk

8 ounces frozen whipped topping, thawed

1 teaspoon vanilla extract

5 to 6 cups thinly sliced fresh strawberries

Slice Twinkies in half horizontally and place, cut-side up, in a decorative or glass 9 x 13-inch dish. Twinkies will cover the entire bottom surface of the pan.

Beat cream cheese and sweetened condensed milk until well blended. Fold in whipped topping and vanilla.

Spread half of the cream cheese mixture over Twinkies; top with half of the sliced strawberries. Repeat layers. Refrigerate several hours.

Leilani Mnter's Fast Track German Chocolate Tarts

1 box Hostess Ding Dongs

11/2 cups chopped pecans

21/2 cups sweetened flaked coconut

1 can (12 ounces) evaporated milk

11/2 cups sugar

3/4 cup (11/2 sticks) butter

4 egg yolks, slightly beaten

2 teaspoons vanilla

Using a serrated knife, slice Ding Dongs in half horizontally. Place on platter and set aside.

Spread the pecans and coconut on a baking sheet. Bake at 350 degrees for 7 to 10 minutes or until toasted. Set aside.

Place evaporated milk, sugar, butter, egg yolks and vanilla in medium saucepan. Cook over medium heat, stirring constantly, until thick and golden brown, 10 to 12 minutes. Remove from heat and stir in pecans and coconut. Allow mixture to cool for 30 to 45 minutes. Dollop a heaping spoonful on top of each sliced Ding Dong. Serve tarts at room temperature.

Tip: You can speed cooling by placing saucepan in ice water.

Melanie Troxel's

Motoring Mud Pie

1 jar (11.75 ounces) hot fudge sauce

1 package (6 ounces) chocolate cookie pie crust

5 Hostess Cup Cakes

1 cup heavy whipping cream

1 tablespoon confectioners' sugar

1 package instant chocolate pudding mix

11/2 cups milk

1/4 cup chocolate shell topping

Remove lid and microwave hot fudge sauce on High (100%) power 20 to 30 seconds. Spoon half of sauce into bottom of pie shell.

Cut Cup Cakes in half, vertically. Arrange in pie crust, with filling facing edge of crust and continue in circles to cover entire crust.

Beat cream until soft peaks form; add confectioners' sugar and beat until stiff peaks form. Whisk pudding mix and milk until thickened. Fold 3/4 cup whipped cream into the pudding. Spoon remaining whipped cream over top of pie. Refrigerate until set.

Spoon chocolate shell topping into center of the pie to resemble a mud puddle. Keep pie refrigerated until serving.

Delicious Desserts

2009-01-01T20:35:00.000-08:00

A "Dessert" is a meal course that usually comes after dinner. Most often Dessert foods are of sweet food but can also be of a strongly flavored food, such as cheese, like cheese cake. The world dessert comes from the Old French word "desservir", which means 'to clear the table'. Often times in the English language dessert is confused with the word desert(note only one "s"), which is a baren peice of land normally with sand as soil.

It wasn't until after the 19th-century where the rise of the middle class, and the mechanization of the sugar industry, brought the privilege of sweets into the general public and unreserved it exclusively for the aristocracy, or as rare holiday treat. This was because sugar became cheaper and more readily available to the general public. As sugar was widely spread, so was the development and popularity of desserts.

In today's culture dessert recipes have become a popular item for discussion, as they are a winning way to win people over at the end of any meal. This is partly because if you serve a mediocre meal, with an excellent dessert, people will remember you for the dessert and forget about the meal.

Most cultures, have a seperate final distinction between the main course, and the sweet course. This is not true however in some cultures such as Chinese, who will mix in sweet and savoury dishes throughout the entire meal. Dessert is, often times seen as a separate meal or snack, rather than a course, and can be eaten some time after the meal by many individuals. Because of it's wide spread popularity there are even some restaurants that specialize in desserts.

Some of the most common desserts are:
- Biscuits or cookies
- Ice creams
- Meringues
- Fruit
- Cakes
- Crumbles
- Custards
- Gelatin desserts
- Puddings
- Pastries
- Pies or tarts

Quick And Easy Everyday Desserts. Creamy yogurt dip can be a terrific accompaniment to all sorts of fresh-cut fruit, cookies and cake.

2008-12-30T18:12:00.000-08:00

For many people, dessert is the best part of any meal. But even in these health-conscious times, it's still possible to satisfy a sweet tooth with quick and easy confections. All it takes is some yogurt and fresh-cut fruit.

Yogurt is a terrific way to get vitamins, calcium and other nutrients in a smooth, creamy treat. It's also an excellent accompaniment to fruit, complementing the natural sugars of pineapple or orange with a touch of tartness.

One yogurt product that's perfect with fruit is Litehouse Yogurt Fruit Dip. It comes in three popular flavors: Vanilla (with all-natural flavor), Chocolate (made with real Hershey's chocolate) and Strawberry (made with real strawberries). These delicious refrigerated dips are low in fat and contain no preservatives. They can be enjoyed throughout the day or in these simple dessert ideas that combine a variety of fresh seasonal fruit.

• Cookie Pizzas: Set out packaged or homemade sugar cookies, vanilla, chocolate and strawberry Litehouse Yogurt Fruit Dips and bowls of your favorite fresh fruit, such as bananas, peaches, strawberries, blueberries, raspberries, kiwi, pineapple and grapes. Ask family or friends to top a cookie with the yogurt dip, then any combination of fruits for a one of a kind dessert pizza.

• Berry Wonderful Cake: Drizzle slices of pound or angel food cake with strawberry Litehouse Yogurt Fruit Dip and top with fresh strawberries, blueberries and/or blackberries.

• Fruit on a Stick: Thread chunks of fresh fruit on wooden skewers, alternating colors, textures and flavors of the fruit. Serve with any flavor Litehouse Yogurt Fruit Dip. For a change of pace, try grilling fruit such as pineapple slices, peaches or mango before serving.

A Cook's Guide to Quick Meals and Desserts

2008-12-30T18:09:00.000-08:00

With cooking, creativity can be just as important as the ingredients. With our busy lives, we can all get in a rut sometimes when it comes to cooking. We want simple and quick meals that we've cooked hundreds of times - no surprises! We want our children to try new, healthier foods but aren't willing to be creative and try out some new recipes.

If you find yourself cooking the same old meals week in and week out, there's good news. Now you can try out new recipes using many of your handy ingredients and create new healthy meals easily. Here are some tips to get started.

Buy an Easy Cooking Cookbook

This might sound obvious, but you should first find a cookbook with recipes your family will love that's very easy to follow. Many cookbooks today offer only "fancy" foods packed with bizarre ingredients you've never heard of. Often, the food in these books doesn't even look tasty in the photos! Shop around online to find a cookbook that makes cooking easy and uses many of the ingredients you already keep around the kitchen. Be sure the cookbook offers your basic types of recipes such as entrees, casserole dishes, breads, fruits, veggies, beverages, and desserts.

Cookbooks also tend to favor one style of cooking, such as Santa Fe style cooking or Southern cooking. Choose one that caters to your family's taste buds, but don't be afraid to try something new.

Spice It Up

After buying a cookbook, go through the cookbook marking recipes you'd like to try for the month. You might try one or two new recipes a week just to add a little excitement to the dinner table. Write down the ingredients required, but don't forget the spices. Spices are usually what can make or break a meal. Buy spices that are required for the recipes and maybe a few extra spices for later. You can stock up on spices and keep them for a long time. When you become familiar with the new spices, you can test them in a variety of foods to enhance the flavor.

Create Menus in Advance

Preparation is the key to saving time and sticking with a meal plan. Plan menus in advance so there are no surprises. Keep ingredients on-hand that you know you will need. Most recipes give a preparation and cooking time. Plan your meals according to your schedule. Check out the available time listed for cooking. On days that you get off work late and will be rushed, find simple meals that you can cook quickly.

Prepare Mixes and Simple Foods in Advance

If you plan to make a dessert or a large meal, prepare your mixes and simple foods in advance to save time. For instance, if you plan to serve rice, potatoes, or macaroni with a meal prepare these the night or morning before and store them in the fridge. Then you'll only have to warm them up when needed.

Cake, cookie or brownie mixes for dessert can also be stored in the fridge for later cooking. Tip: To make your flour last for months and months, store the bag of flour in the freezer. The flour itself will not freeze, but it will last a very long time.

Mix Old with the New Just to be Safe

When preparing a brand new dish, be sure to mix some old food items in the menu just in case your family dislikes the new dish. This will ensure that everyone has something to eat even if they don't like the new recipe. For example: Perhaps you're introducing sourdough bread for the first time. You can cook some regular bread along with it and present both types of bread for everyone to try. Some family members might like the new bread and some might not. At least they are trying new foods!

With any new cooking venture, you will need to take some extra time and effort to give it a try. Once you become familiar with some new recipes, you'll find that it gets easier and easier to add new foods to your family meals.

Jello Shot Dessert

2008-12-21T18:11:00.000-08:00

It's very simple to produce tasty jello desserts for your diabetic partner. When it comes to the crunch finding good ingredients to go with your jello is easy just look in your cupboards.

Here are a few of the favorites for jello desserts:
Easy Orange/Banana Parfait
1 package Light Orange Jello (no sugar)
2 cups vanilla yogurt (fat free, no sugar but artificially sweetened)
1/2 tsp vanilla
2 tsp Splenda
1 banana
1/8 cup Light cream cheese
Makes 4 servings

Prepare the jello per the package directions. When it is partially set, slice and drop your banana pieces into the jello and mix gently so the banana pieces are covered by the jelly. Leave to set firm in the refrigerator.
Beat the remaining ingredients well together and set aside in the fridge.

Just before dinner put your dessert together. I use parfait glasses, they add to the fun and look of the dessert.
Drop a dollop of yogurt mixture into the bottom of each of 4 dishes and a scoop of the jello and then the yogurt mix again and so on to the top.

I have tried different flavors and different fruit, but, hubby likes the orange banana the best.
Faux Apple Crisp
3 large apples (jona golds are the best, in my opinion)
Cinammon

Sprouted wheat bread (I use Ezechial cinammon raisin from the health food store - 2 slices, they are small)
9" square casserole dish

Makes 4 servings

Preheat oven to 375F. Spray your casserole dish with a non stick spray.

Peel, core, and slice your apples thinly into your baking dish. Sprinkle with cinammon (as much or as little as to your taste).

I take my bread from the freezer and grind it into crumbs in the blender. Now sprinkle evenly over your apples. Take a spoon and dish down here and there through the apples, so that some of the crumbs fall between the apples.

Bake uncovered in your oven 40 mins. or until your apples are cooked tender.

Cool and serve with flavored yogurt, artificially sweetened.
You can swap out the apples for blueberries, fresh or frozen. Just coat the berries first with 2 tsp flour.

It's not been as hard an adjustment as we thought it would be and we are both eating healthier than before, that has been a bonus for us both.

The Sweetness Of Grilling: Create Scrumptious Desserts Without Heating Up The Kitchen

2008-12-15T20:34:00.000-08:00

A meal just isn't complete without dessert. But instead of reaching for store-bought sweets or those unimaginative brownies from a box, get more mileage out of your grill by grilling your next dessert.

"Years ago, even the most inventive cooks treated the idea of making desserts on a grill with skepticism, but now you can't claim to be a master griller unless you have at least a couple desserts in your repertoire," said Jamie Purviance, author of Weber's Real Grilling. "The truth is out about their great taste, and then there is the dramatic effect of opening the lid and surprising your guests with sizzling sweets."

Preparing a grilled dessert can be as easy as warming fresh fruits such as halved bananas, split peaches or sliced pineapples over direct heat and serving them with a scoop of ice cream. Or you can use indirect heat to actually bake something simple such as a fruit cobbler or crisp.

"In many ways, a covered grill works as an oven," said Purviance. "The hot flames cook like a broiler that has flipped to the bottom of the oven, browning the surfaces of cut fruit, making them tender and sweeter. And, if you grill over indirect heat by turning off the middle gas burner or pushing the coals to the sides and closing the lid, you can cook a dessert in a pan over the unlit area of the grill."

Purviance has partnered with Weber-Stephen Products Co., the premier manufacturer of charcoal and gas grills, grilling accessories and other outdoor room products, to offer consumers useful and creative tips for firing up desserts on their grills.

Before You Begin. If grilled fruits are on your menu, select ones that are ripe (or almost ripe) and firm. Purviance says that fruits will soften on the grill, so he recommends selecting firm produce to ensure they will hold their shape while cooking.

Time and Temperature. Purviance suggests knowing how long and at what temperature to grill to produce the finest results. Peaches should be cut into halves and grilled over direct medium heat for 8-10 minutes. Bananas are best split lengthwise, with the skin left on to hold the fruit's shape, and grilled over direct medium heat for approximately 6-8 minutes. Pineapples should be peeled, cored and cut into 1/2-inch slices or 1-inch wedges, then grilled for 5-10 minutes over direct medium heat.

Hold the Chicken. While that teriyaki chicken was delectable, its remnants left on the grill won't taste good on grilled peaches. Purviance offers this remedy before grilling up desserts-simply brush the grates clean with a stiff wire brush.

Better with Butter. Butter makes almost anything taste better, and fruit is no exception. Purviance recommends brushing fruit lightly on all sides with melted butter and a little sugar for sweetness before grilling it. This coating will also help prevent the fruit from sticking.

Never Leave Your Post. The sweet succulence of most fruits turns golden brown and delicious on the grill, but left too long in place, golden brown can turn to black and bitter. Purviance recommends watching the fruit carefully and turning occasionally. To check the color and doneness, slide a thin spatula gently under the fruit and slightly lift.

Your sweet tooth will never be the same.

Simple Scratch Cooking For Healthier Families. Homemade meals and desserts can be easier to make than you think, and good for your family.

2008-12-10T18:13:00.000-08:00

There's a quick and easy way to help your kids become happier and healthier-try planning and preparing a meal together.

Cooking as a family activity is fun and can be surprisingly quick. In fact, preparing a satisfying meal or dessert from scratch can take less time than dining out. The time it takes to decide where to eat, get everyone ready, drive there and be seated, order and finally eat, takes much longer than you think. The time could be better spent with your loved ones with everyone helping to get the food on the table.

Another benefit of scratch cooking is that it allows you to better control the types of ingredients you consume. As people look for ways to avoid trans fats and food allergens, reduce sugar and salt consumption, and increase whole grains, fruits and vegetables in their diets, making dishes from scratch has been "rediscovered." And the delicious results will please the entire family, especially when you prepare it together.

Start with the proper planning and make sure to stock your pantry and freezer with fresh ingredients for simple and healthful dishes. For example, before baking muffins, breads or cookies, make sure you have checked your baking powerhouses-baking soda and baking powder, as well as spices, cornstarch and flour. Replace any that are a year old. If in doubt, start new and date each item to make sure you'll be reminded next year.

Here's an easy whole grain oatmeal cookie to try:

Spicy Oatmeal Cookies

1 cup butter, softened

3/4 cup granulated sugar

3/4 cup brown sugar

2 eggs

1 teaspoon vanilla

11/2 cups all-purpose flour

11/2 teaspoons Clabber Girl or Rumford baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

11/2 cups quick-cooking (not instant) oats

8 oz. raisins

11/2 teaspoons cinnamon

1/2 teaspoon allspice

Preheat oven to 375ฐ F. In large mixing bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Scrape down sides. Beat in vanilla. In medium bowl, combine flour, baking powder, baking soda and salt. Add to butter mixture and stir until blended. Stir in oats, raisins, cinnamon and allspice. Drop by rounded tablespoonsful (about 1/4 cup) onto greased baking sheets. Bake until firm to a light touch, about 15 minutes. Cool on wire rack.

Makes about 3 dozen cookies.

After lunch desserts and snacks . . .

2008-11-21T18:11:00.001-08:00

The highlight of South African living is the breakfast, desserts, snacks and drinks. Easy to please anyone. Breakfast varies between “mieliepap” and “beskuit”. “Mieliepap” is the same consistency as polenta and served with a teaspoon of sugar, butter and milk. A great creamy and healthy breakfast to see you through the morning hours. “Beskuit” is rusks, dough baked in the oven, broken apart and then places back in the oven to dry out. The perfect breakfast, specially for those living on farms, is home made rusks, dunked into your morning coffee. If you are more of a tea lover, try the great local herbal tea called “rooibos”

During the morning you can chew on some “biltong” which is salty dried meat or “dro๋wors”, which is dried sausage. You can not watch any rugby or cricket match without this salty snack. By now it is time for more coffee served with banana, ginger of mealie bread, smeared with butter. Mealie bread is a sweet bread, baked with sweet corn. You will probably wonder why we have such an obsession with mealies? Well, mealies basically are Africa’s staple food. We use it to make breakfast, bread, crisps (or chips) and many more.

After you finish this, it is time for your main meal of the day. And then the BEST course arrives, the dessert. Most puddings are baked pies served with custard and ice cream or a special sauce. Malva pudding is one of the old time favourites, a great, sweet tasting spongy apricot dessert with a lovely sweet sauce. Cottage pudding is a type of cake pudding served with a special white wine sauce.

If you prefer a colder dessert, this is the place to be. Enjoy a fresh fruit salad with ice cream, made from local seasonal fruit. The most famous fruits are grapes, apples, naartjies (a type of tangerine), peaches, apricots, mangoes, melons and many more. There is nothing more refreshing than a fresh fruit salad. If you like ice cream, there are special treats in store for you as well. Try the watermelon or papaya flavoured ice cream in a cone or on its own.

As a special treat, why not try a Dom Pedro? This is ice cream with a little drop of milk and a shot of your favourite whiskey of liqueur. Try Amarula liqueur, made from the potent marula fruit or van der Hum liqueur, made from fresh naartjies. This is a treat you should not pass on.

Later the afternoon you can enjoy some “koeksisters”, a very sweet delicacy. Afrikaans “koeksisters” are twisted pastries, deep fried and then sweetened with a very sweet sauce. Another favourite of mine is “ystervarkies”, a sponge cake, dunked in a home made chocolate sauce, rolled in coconut! Doesn’t that just sound magnificent?

If you prefer something less sweet, try the “melktert” (milk tart). This is a milk-based tart, absolutely gorgeous if you eat it warm, just as it is made. If you want something savoury, try the “souttert” (savoury tart) consisting mostly of vienna sausages, cheese, onions, herbs and egg.

For the evening you can enjoy one the best known foods, “vetkoek”. This is a treat. You can enjoy “vetkoek” in three ways. Dunk it in your tea, butter with syrup and cheese or stuffed with curry mince. No matter which one you choose, you will not be disappointed. If you are looking for something smaller, try the “plaatkoekies” (almost like crumpets) served with marmite or syrup or maybe try some pancakes with cinnamon sugar?

During the day you will never go thirsty. If you like warm drinks, there are the many varieties of strong coffees, regular tea, “rooibos” tea, hot chocolate and my favourite, milo. This is a great drink filled with vitamins and minerals, made with warm or cold milk. If you prefer cold drinks, try the various ice teas and fruit juices. Guava, orange, grinadella, fruit cocktail, grape, peach, pear, apple, apricot and mango are only a few choices you have in fruit juices. Guava and mango must be two of the most loved choices.

If you are looking for a bottle of wine to accompany you meals, there are hundreds of local Cape wines to choose from. You will be spoilt for choice. Make sure you try as much as you can and enjoy the hospitality while you are visiting the rainbow country, South Africa.

These are only a few of our great traditional recipes. There are so many more to try, so start now and enjoy!

CHOCOLATE SUNDAE DESSERT

2008-09-30T20:58:00.000-07:00

20 chocolate wafers, crushed, save
about 2 tbsp. topping
1 (6 oz.) pkg. chocolate chips
2 Hershey candy bars
1/4 lb. margarine
3 eggs, slightly beaten
2 c. sifted powdered sugar
3/4 c. pecans
1/2 gallon vanilla ice cream,
slightly softened

In a 9"x13" buttered dish, spread crushed wafers on bottom. Melt chips, candy bars and margarine over hot water. Remove from heat. Add eggs, sugar and nuts. Spread over crumbs. Cover with slightly softened ice cream. Sprinkle with extra crumbs. Freeze.

DOUBLE CHOCOLATE MINT DESSERT

2008-09-28T20:57:00.000-07:00

--CAKE:--

1 c. flour
1/2 c. butter
16 oz. Hershey syrup (1 1/2 c.)
1 c. sugar
4 eggs

--MINT LAYER:--

2 c. 10X sugar
1 tbsp. water
3 drops green food color
1/2 c. butter
1/2 tsp. mint (6 drops)

Beat until smooth. Heat oven 350 degrees. Grease 13x9 pan. In large bowl beat flour, sugar, butter, eggs and syrup until smooth. Pour into prepared pan. Bake 25-30 minutes or until it springs back when lightly touched. Cool completely. Spread mint cream layer on cake. Chill. Pour chocolate topping over dessert. Cover and chill.

--CHOCOLATE TOPPING:--

Melt in microwave: 6 tbsp. butter
1 c. mint chocolate chips

Melt 1 - 1 1/2 minutes or until smooth when stirred.

ANGEL FOOD DESSERT

2008-09-25T20:57:00.000-07:00

1 angel food cake
1/2 c. sugar
Juice and rind of 3 lemons
1 pt. whipping cream
1 can sweetened condensed milk

Lightly grease 9x13 pan. Whip the cream and add everything but the cake. Break up half the cake in small pieces over the bottom of the pan and pour half the cream mixture on top. Repeat with cake and cream mixture and refrigerate for 6 hours before serving. May be topped with tinted coconut to suit the occasion.

BUSTER BAR DESSERT

2008-09-23T20:56:00.000-07:00

--FUDGE SAUCE:--

1 1/3 c. evaporated milk
2 c. powdered sugar
6 oz. chocolate chips
2 tbsp. margarine

Combine and cook 8 minutes or until thick. Allow to cool completely. Crush 20 to 25 oreos. Melt 1/4 cup of margarine in a 9 x 13 dish. Sprinkle cookie crumbs over margarine and pat down. Save a scant 1/4 cup cookie crumbs. Cover cookie layer with 1/2 gallon of ice cream and freeze. When fudge has cooled, pour over ice cream. Sprinkle with at least 1 cup of Spanish peanuts. Freeze. Spread Cool Whip on top of peanuts and fudge. Sprinkle remaining cookie crumbs on Cool Whip. Freeze.

CARAMEL CRUNCH DESSERT

2008-09-20T20:56:00.000-07:00

2 sticks margarine, soft
2 c. flour
1 c. chopped nuts
1/2 c. brown sugar
1/2 c. Quick oatmeal

Mix together and spread on a cookie sheet. Bake 15 minutes at 350 degrees. Cool and crumble. Put half of crumbs on bottom of 9 x 13 inch pan. Put half jar of chocolate or caramel ice cream topping over crumbs. Top with 1/2 gallon of soft ice cream. Top with crumbs and topping remaining. Freeze. Let sit out for 10 minutes, then serve.

DESSERT BAR

2008-09-18T20:55:00.000-07:00

1/3 lb. graham cracker crumbs
1/2 lb. (2 sticks) butter
1 c. peanut butter
1 lb. powdered sugar
Little vanilla

Mix and press in buttered pan. Melt 2 cups chocolate chips over hot water. Spread over mixture in pan. Cool overnight.

DESSERT SUPREME

2008-09-15T20:55:00.000-07:00

1 pkg. lady fingers
1 instant lemon pudding pie filling,
prepared
1 can Thank You Blueberry Pie filling
1 carton Cool Whip

Oil pan and lay lady fingers in bottom and up sides. Pour lemon pie filling over top. Then another layer of lady fingers over top of lemon pie filling. Pour blueberry pie filling over this layer. Top with Cool Whip.

PEANUT DELIGHT DESSERT

2008-09-13T20:54:00.000-07:00

Prepare in layers.

--1ST:--

1 c. flour
1/2 c. melted butter
1/3 c. chopped nuts

Mix well and pat into a 9 x 13 inch pan. Bake at 350 degrees for 15 minutes.

--2ND:--

1/3 c. peanut butter
1 (8 oz.) pkg. cream cheese, softened
1 c. powdered sugar
2 c. Cool Whip

Mix first 3 ingredients well and blend in Cool Whip. Spread over cooled 1st layer.

--3RD:--

1 (3 3/4 oz.) pkg. vanilla instant
pudding
1 (3 3/4 oz.) pkg. chocolate instant
pudding
2 3/4 c. milk

Mix well and spread over 2nd layer. Refrigerate a few minutes to set the pudding. Top the 3rd layer with Cool Whip. Sprinkle with peanuts and 1 regular size Hershey bar shredded. Keep refrigerated.

DRAMATIC CHOCOLATE DESSERT

2008-09-10T20:54:00.000-07:00

1 pkg. devils food cake mix
1 lg. Cool Whip
4 Heath bars, frozen
3/4 c. Kahlua
2 pkg. instant chocolate pudding

Bake cake as directed on package. Crumble into small pieces in a bowl. Pour in the Kahlua. Put pudding in another bowl and prepare per directions. Chop candy bars. In glass bowl alternate layers of cake, pudding, candy and whipped toppings. Reserve some candy for the top.

MERINGUE DESSERT

2008-09-08T20:53:00.000-07:00

3 egg whites, beaten stiff so they
hold shape in bowl
1 tsp. baking powder
1 c. sugar
1/2 c. nut meats
10 soda crackers, rolled fine

Turn into 8 or 9 inch buttered pie tin and bake 30 minutes at 300 degrees. Put vanilla ice cream on top when serving. Serves 6. Austin, Minnesota

DUMPLING DESSERT

2008-09-05T20:53:00.000-07:00

2 1/4 lb. tart cooking apples
3/4 c. sugar
1 c. water
2 tbsp. lemon juice
1 c. biscuit mix
1/3 c. milk
1 tbsp. sugar mixed with 1/2 tsp.
cinnamon

Pare, core and thinly slice apples. Place apples in a 12 inch skillet or wide saucepan. Add 3/4 cup sugar, water and lemon juice and stir well. In small bowl, stir together the biscuit mix and milk until mix is moistened. Heat apple mixture to boiling. Drop dumpling mixture in 6 portions over apples. Simmer uncovered for 10 minutes. Sprinkle with cinnamon and sugar. Cover and simmer until apples are tender and dumplings are cooked through, about 10 minutes longer. Alliance, Ohio

MINI DESSERT CUPS

2008-09-03T20:52:00.000-07:00

1 pkg. refrigerated sugar cookie dough
2 (8 oz.) cream cheese, softened and
mixed with,
2/3 c. powdered sugar
Assorted fruits: strawberries, kiwi,
grapes, etc.

Form cookie dough into 48 walnut-sized balls. Place each into greased mini muffin tins. Dredge tart shaper in powdered sugar and press to spread dough. Bake at 375 degrees for 10 to 12 minutes. Remove from oven and re-press. Cool. Place small amount of cream cheese-sugar mixture into each cup and garnish with fresh fruit.

DESSERT SQUARES

2008-08-30T21:01:00.000-07:00

1/3 c. butter, melted
1 c. firmly packed brown sugar
1/2 tsp. vanilla
1 egg
1 1/3 c. flour
1 1/4 tsp. baking powder
1/2 tsp. salt
1/4 c. chopped walnuts
3/4 c. chocolate chips, divided

In mixing bowl, blend butter, brown sugar and vanilla. Stir in egg. Combine flour, baking powder and salt. Add to butter mixture; blend well. Stir in nuts. Cover the bottom of an 8 inch square glass dish with waxed paper. Press half the dough evenly in the bottom of the dish. Sprinkle 1/4 cup of the chocolate chips on top and press into dough. Press remaining dough on top of chocolate chips. Cook 3 1/2 to 4 1/2 minutes in microwave rotating dish 1/4 turn halfway through cooking time. Rest 5 minutes. Turn out of dish, remove waxed paper and turn right side up. Heat remaining chocolate chips in a glass custard cup 1-1 1/2 minutes or until soft enough to spread.

FANTASTIC SUMMER DESSERT

2008-08-25T21:00:00.000-07:00

1 Jiffy cake mix (yellow)
8 oz. cream cheese, softened
1 (3 3/4 oz.) instant pistachio
pudding
2 regular size cans crushed pineapple
1 (9 oz.) Cool Whip
Chopped nuts or coconut

Make cake according to directions. Use 9 x 13 inch pan. Bake carefully until toothpick comes out clean. Cool. Make pudding according to directions, beat in softened cream cheese. Spread over cake. Spoon drained pineapple over pudding. Frost with Cool Whip and top with nuts or coconut or leave plain. Keep refrigerated and covered.

HOSTESS TWINKIES DESSERT

2008-08-20T20:52:00.001-07:00

10 Hostess Twinkies, slice in 1/2 long
way

Put cream side up in 9 x 13 pan. Put 2 cans chocolate pudding on top and cover with 12 ounce package Cool Whip. Crush 2 Heath bars. Spread over top. Refrigerate overnight. Monroe, Michigan

FOUR LAYER DESSERT

2008-08-15T20:59:00.000-07:00

1 c. flour
1/2 c. nuts, chopped
1 stick margarine, softened
8 oz. cream cheese
1 c. powdered sugar
1 carton Cool Whip, divided
1 pkg. instant pudding mix, your
choice of flavor (6 oz.)
3 c. milk

Combine flour, nuts and margarine. Press into 13 x 9 inch pan. Bake at 350 degrees for 10 to 15 minutes. Let cool. Combine cream cheese, powdered sugar and 1 cup Cool Whip. Put on first cooled layer. Mix pudding with milk and pour on second layer. Chill. Spread with rest of Cool Whip. Garnish as desired.

STRIKE ME PINK DESSERTS

2008-08-10T20:59:00.000-07:00

1 c. vanilla wafers or graham cracker
crumbs
1 1/2 sticks butter
1 c. confectioners' sugar
2 eggs, separated
2 (10 oz.) pkgs. frozen strawberries,
drained
1/2 pt. whipping cream or 1 pkg.
Dream Whip
1/2 c. chopped nut meats

Butter and eggs should be at room temperature. Cream butter, add sugar and yolks. Beat until fluffy. Beat egg white stiff. Fold into creamed mixture. Butter an 8 x 9-inch pan, line with crumbs. Spread creamed mix over crumbs. Spoon gently. Spread nut meats over mixture. Then strawberries. Cool Whip is next. Then remaining crumbs. Chill 3 hours or overnight.

CHOCOLATE ECLAIR DESSERT

2008-08-05T20:58:00.000-07:00

1 pkg. whole graham crackers
2 pkgs. instant French vanilla
pudding
3 c. milk
9 oz. Cool Whip
Betty Crocker chocolate frosting
(ready made)

Line 9x13-inch pan with one layer graham crackers. In bowl mix 2 packages pudding, milk and Cool Whip. Spread 1/2 of mixture on crackers, then put another layer of cracker. Then the other half of mixture, then final layer of crackers. Frost with chocolate frosting. Refrigerate overnight or at least 10 hours. Cut into squares to eat.

CANDIED PLANTAINS

2008-07-30T21:24:00.000-07:00

Belongs to the banana family. 2 lg. ripe plantains (all black)
3/4 stick oleo
1 c. maple syrup
1 1/2 tsp. cinnamon

Melt oleo in heavy aluminum or iron skillet. Add syrup and plantains. Sprinkle with 1/2 teaspoon cinnamon. Cook 5 minutes. Turn with an icing spatula. Sprinkle other 1/2 teaspoon cinnamon. Cook on low to medium heat until syrup forms soft ball, about 30 minutes. Turn frequently. May be served as garnish for pork, chicken or turkey. May be varied by toasting bread and dipping in syrup for breakfast or lunch.

BISQUE GLACE AUX FRAISES

2008-07-27T21:24:00.000-07:00

2 (10 oz.) frozen pkg. strawberries
(puree with 1/4 c. water)*

*Can use 2 pints fresh Louisiana strawberries (sweetened to taste with 1/4 cup water). Layer the following in pan and freeze: 1 qt. whipping cream
6 egg whites
2 tbsp. pure vanilla
2 tbsp. bourbon
6 tbsp. granulated sugar

Whip eggs until stiff. Whip cream and fold in vanilla, bourbon and sugar. Fold stiff egg whites into mixture by hand. Pour over strawberries and refreeze. Serves 30 (1 inch) slices. To remove: Place pan upside down and place warm cloth on bottom of pan for a few seconds. Then slice placing strawberries on top; may use electric knife. HISTORY: This recipe was first served at Old Spanish Fort and has been in my family since 1902.

--VARIATION: SNOWFLAKE FAIRY CAKE:--

Use 1 jelly roll cake recipe as directed. Place strawberries in 3 (10 inch) loaf pans 1 inch deep. Freeze. Place ice cream on top to fill pan. Freeze. Trim cake, remove ice cream from pans. Roll cake around ice cream lapping cake underneath. Cover with whipped topping.

BANANA L'ORANGE

2008-07-24T21:23:00.000-07:00

1 1/2 c. reconstituted orange juice
3 tbsp. flour
1/2 c. sugar
1 tsp. McCormick orange extract
1 tbsp. triple sec (can be used with
the extract)

Mix sugar, flour and 1/4 cup of juice together. Warm 1 1/4 cups of orange juice. Mix sugar mixture and orange juice together and continue stirring until smooth. Slice 4 ripe bananas lengthwise into pieces. Place in square casserole dish. Pour orange mixture over bananas. Warm 1/2 cup of Brandy in a ladle; when warm, ignite and pour over bananas. Serve at once. Serve hot over vanilla ice cream. Serves 4 to 6.

CHOCOLATE DREAM

2008-07-21T21:22:00.000-07:00

1 stick margarine
1 c. flour, sifted
1 c. pecans, chopped fine or broken
pieces

Mix ingredients, spread in 9x13 inch pan and bake 20 minutes in 350 degree oven and cool. Spray or grease pan.

--FIRST LAYER:--

8 oz. Philadelphia cream cheese
1 c. confectioners' sugar, sifted
1 lg. (8 oz.) Cool Whip (1 c.)

Mix and spread over flour mixture.

--SECOND LAYER:--

1 chocolate instant pudding (or lemon,
butterscotch, your choice to vary)
1 vanilla instant pudding
3 c. milk

Mix and spread over other layers. Spread rest of Cool Whip on top. Sprinkle cake decorations on top, if desired.

APRICOT DESSERT

2008-07-18T21:22:00.000-07:00

2 pkgs. apricot Jell-O
2 c. hot water
2 c. cold water
1 med. can crushed pineapple (save
juice)
2 bananas, mashed
Miniature marshmallows

Dissolve Jell-O in hot water. Add cold water and drained pineapple. Add mashed bananas. Mix and pour into a 13x9 inch pan. Sprinkle with miniature marshmallows and place in refrigerator. Let set.

--TOPPING:--

3/4 c. sugar
1 egg
2 tbsp. flour
2 tbsp. butter
1/2 c. pineapple juice

Mix all ingredients together and cook until thick. While warm, add one 8 oz. package of cream cheese. Blend together and cool. Prepare 1 large package of Dream Whip. Fold in cooled topping mixture. Spread on top of Jell-O. Keep in refrigerator until ready to serve.

SPRITZ-BOUY (HUNGARIAN DESSERT)

2008-07-15T21:22:00.000-07:00

1 c. sugar
5 c. flour
3 sticks margarine (or 1 stick butter
& 2 margarine)
1 orange rind
1 lemon rind
1/2 tsp. baking soda
4 egg yolks
1 tsp. vanilla
2 heaping tbsp. of sour cream

Mix dry ingredients with the butter or margarine, (like pie dough) and add the beaten egg yolks, sour cream and vanilla. Work dough well. Press dough into bottom of large cookie sheet, using more than half of dough for bottom. Cover with favorite jelly or jam. Make criss-cross design by rolling pencil thickens or less by hands on board. Bake at 350 degrees for 30 minutes until lightly browned on top. When cooled, cut into squares and sprinkle with sifted powdered sugar.

BAVARIAN CREAM DESSERT

2008-07-12T21:21:00.000-07:00

1/4 c. sugar
1 env. unflavored gelatin
1 1/3 c. milk
3/4 tsp. vanilla
1/2 tsp. almond extract
1 c. whipping cream

In 2 quart pan, stir together sugar and gelatin; add milk; let stand 1 minute. Cook and stir over low heat until gelatin is dissolved; remove from heat; pour into metal bowl; stir in vanilla and almond extract; refrigerate, stirring occasionally, until mixture is slightly thickened. Beat until mixture is slightly foamy; fold into whipped cream. Pour into 8 lightly oiled 3-4 ounce heart-shaped molds or 1 lightly oiled 3 cup mold; refrigerate until set. Unmold valentines onto serving plates; spoon strawberry sauce* around each.

--SAUCE:--

Drain and reserve juice from 10 ounce package frozen sweetened strawberries, thawed. Add enough water to juice to make 3/4 cup. In pan, stir together 2 tablespoons sugar and 2 teaspoons cornstarch; stir into juice mixture. Cook over medium high heat, stirring constantly until mixture comes to a boil; remove from heat; stir in 1 1/2 teaspoon lemon juice and the berries; cover; refrigerate. Great Valentine Day's dessert.

THREE-LAYERED DESSERT

2008-07-09T21:21:00.000-07:00

--First Layer:--

1 c. flour
1 stick butter
2 tbsp. sugar
1/2 c. chopped nuts

--Second Layer:--

1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 c. whipped topping

--Third Layer:--

2 pkgs. coconut cream pudding (you may
use any flavor of pudding)
3 c. milk

Mix together first layer ingredients and press in bottom of a 10x14 inch pan and bake at 375 degrees for 15 minutes. Cream second layer ingredients together and spread over first layer. Cook pudding. Cool and then pour over second layer. Top with remaining whipped topping and 1/2 cup chopped nuts. Keep refrigerated. Cut into squares making 24 servings. Note: I have used chocolate pudding and flavored the whipped topping with creame de menthe.

COCONUT-CREAM DESSERT

2008-07-06T21:19:00.000-07:00

1 c. flour
1/2 c. chopped pecans
1/2 c. oleo

Mix and press into 9x13 pan; bake 375 degrees for 15 minutes. Cool. 8 oz. cream cheese
1 c. powdered sugar
1 c. Cool Whip

Fold together; spread on crust. Cook 2 packages coconut cream pudding with 2 1/2 cups milk; cool; spread on second layer; frost with Cool Whip; sprinkle coconut on top and chill overnight.

DIRT DESSERT

2008-07-03T21:18:00.000-07:00

1 1/4# Oreos

Crush and set aside. 2 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 stick oleo

Mix and set aside. Mix 3 cups milk, 2 large packages instant chocolate pudding--fold in 12 ounce container Cool Whip; combine all this with cream cheese mixture. Using a new and clean flower pot, layer of crushed Oreos (dirt), then chocolate mixture, dirt, etc. with dirt being the top layer. Place a plastic flower growing out of the top with Gummie worms in the "dirt".

ORANGE JELLO

2008-06-30T22:11:00.000-07:00

--JELLO:--

2 cans crushed pineapple, drained
(save juice)
2 cans mandarin oranges, drained
(save juice)
2 lg. pkg. orange Jello
2 c. marshmallows
1 c. Cheddar cheese

--TOPPING:--

3/4 c. sugar
1 tbsp. flour
2 eggs, slightly beaten
2 c. juice

JELLO: Dissolve Jello in 4 cups hot water. Stir in marshmallows until almost melted. Add 2 cups cold water, and pour into 9x13 inch pan. Chill until firm. TOPPING: Cook over medium heat until thick and clear. Remove pan from burner and mix in 2 teaspoons butter. Cool completely. Fold in 2 cups whipped cream. Spread top with cheese and nuts.

CHERRY JELLO

2008-06-28T00:38:00.000-07:00

1 (16 oz.) pkg. frozen black cherries,
drained, reserve juice
1 lg. pkg. cherry Jello (sugar-free)
1 can crushed pineapple, drained
reserve juice
1 1/2 cans Diet Coke, divided

13 x 9 inch Pyrex dish. Bring 1 can of Diet Coke to a boil. Use Coke as you liquid to dissolve your Jello. Pour Jello into a dish to jell. Combine pineapple juice, black cherry juice and Diet Coke to bring the liquid to 3 cups. Add to Jello. Add crushed pineapple and black cherries to Jello. Chill to set Jello.

ORANGE FLUFF

2008-06-26T00:38:00.000-07:00

1 sm. can crushed pineapple, drained
1 sm. can mandarin oranges, drained
1 med. tub Cool Whip
1 pt. cottage cheese
1 sm. pkg. orange Jello

Combine first 4 ingredients, then sprinkle dry Jello over mixture and stir.

HEAVENLY ORANGE FLUFF

2008-06-24T00:37:00.000-07:00

2 pkgs. orange Jello
1 sm. can orange juice, undiluted
2 c. hot water
2 cans oranges, drained
1 can crushed pineapple, not drained

Mix Jello with hot water. Stir in orange juice and cool. Add oranges and pineapple to mixture and pour into dish and congeal.

LEMON CHIFFON JELLO

2008-06-22T00:36:00.000-07:00

1 lg. box lemon Jello
1 c. boiling water
1 can crushed pineapple
2 c. cold 7-Up
1 (8 oz.) cream cheese
1 (8 oz.) Cool Whip

Dissolve Jello and boiling water. Add crushed pineapple and 7-Up. Put in refrigerator until partly set up. Mix cream and Cool Whip together. Fold into Jello mixture.

DAWN'S JELLO

2008-06-20T00:37:00.000-07:00

2 (3 oz.) or 1 (6 oz.) strawberry
gelatin
1 lg. can pineapple, including juice
1 box frozen strawberries
1 to 2 mashed bananas
Whipped topping, optional

Dissolve gelatin in 2 cups boiling water. Add frozen strawberries and stir until berries separate. Mix in pineapple and bananas. Refrigerate until firm. Top with whipped topping when served, if desired. --DIETITIAN'S NOTE:--

This delicious recipe is high on taste and low in fat and sodium. To omit fat simply omit whipped topping or choose its light alternative. If you wish to lower calories, use a diet gelatin.

STRAWBERRY JELLO

2008-06-18T00:35:00.000-07:00

1 lg. pkg. strawberry Jello
2 c. boiling water
1 lb. pkg. frozen strawberries
1 can crushed pineapple, drained
3 bananas
1 lg. container sour cream

Mix strawberries in Jello and hot water. Add bananas and pineapples. Put half of mix into an oblong pan. Let sit. Pour sour cream evenly and put the rest of the mixture on top. Refrigerate.

PINK STUFF

2008-06-16T00:35:00.000-07:00

1 sm. can pineapple, crushed
1 cherry Jello
1 box cottage cheese (sm.)
1 Cool Whip (sm.)
1 c. pecans

Boil pineapple and juice (2 minutes). Add dry Jello. Cook two more minutes. Remove from heat and cool. Add cheese, whipped cream and nuts. Mix well and store in refrigerator.

CHERRY FLUFF

2008-06-14T00:34:00.000-07:00

1 can cherry pie filling
1 can crushed pineapple, drained well
1 can Eagle Brand milk
1 (8 oz.) Cool Whip

Drain pineapple well. Don't use juice. Mix all ingredients until well blended. Refrigerate at least 4 hours. Yield: 12 servings.

BROKEN GLASS JELLO

2008-06-12T00:34:00.000-07:00

3 oz. pkg. orange jello
3 oz. pkg. cherry jello
3 oz. pkg. lime jello
3 oz. pkg. lemon jello
Sugar
Water
Pineapple juice
8-12 oz. Cool Whip

Dissolve package of orange jello in 1 cup boiling water. Add 1/2 cup cold water. Repeat with cherry and lime jello. Let set up overnight in refrigerator. (Should be 3 different pans.) Dissolve lemon jello and 1/4 cup sugar in 1 cup boiling water. Add 1/2 cup cold pineapple juice. Let set in large bowl until thick. Add Cool whip. Stir well. Cut jello into cubes and fold in.

RIBBON JELLO

2008-06-10T00:33:00.000-07:00

--JELLO (STRIPES):--

1 pkg. each or 4 flavors Jello

--WHITE MIXTURE:--

2 tsp. vanilla
2 c. milk
1 c. sugar
2 pkgs. unflavored Knox gelatin
1/2 c. cold water
1 pt. sour cream

Grease 1 (9x12) pan with butter. For each of the 4 Jello flavors, mix with 1 cup boiling water until dissolved, then add 1/2 cup cold water. Set aside. Pour first flavor of Jello into pan and refrigerate. White mixture: Boil milk, then remove from heat. Add sugar and mix until dissolved. Mix Knox gelatin with cold water. Add to sugar mixture. Next add vanilla and sour cream; blend. When first layer of Jello sets (35 minutes), put on thin layer of white mixture and set in refrigerator. Repeat until Jello and white mixture is used. Chill thoroughly.

STRAWBERRY SOUR CREAM JELLO

2008-06-08T22:16:00.000-07:00

6 oz. pkg. strawberry Jello
2 c. boiling water
1 lg. pkg. frozen strawberries, do
not defrost
1 c. drained crushed pineapple
1 lg. sour cream
1 c. banana, mashed

Mix ingredients and pour half into an approximately 7"x11" pan or Tupperware mold. Allow to set firm. Spread sour cream over the firm Jello and add remaining Jello. Return to refrigerator to set.

FLAKED JELLO

2008-06-05T22:15:00.000-07:00

--3 OZ. PACKAGE:--

Any flavored Jello
1 c. hot water
3/4 c. cold water

--6 OZ. PACKAGE:--

Any flavored Jello
2 c. hot water
1 1/2 c. cold water

Except for the reduction of cold water, prepare gelatin as usual. Pour into shallow pan and chill until firm, at least 4 hours. Break into small flakes with a fork or force through a ricer or large-mesh strainer. Pile lightly in dishes alone, or with fruit or whipped topping.

CRANBERRY SURPRISE JELLO

2008-06-03T22:13:00.000-07:00

1 pkg. strawberry Jello
1 c. boiling water
1 (10 oz.) pkg. frozen strawberries
1 c. chopped cranberries
4 oz. chopped pecans
2 or 3 med. bananas, crushed
1/2 pt. sour cream or cream cheese

Dissolve Jello in boiling water. Cool. When syrupy, add crushed bananas, cranberries, strawberries and pecans. Pour 1/2 mixture in pan and refrigerate until firm. Spread sour cream over gelatin and cover with remaining Jello mixture.

JELLO TOPPING

2008-05-30T22:14:00.000-07:00

1/2 c. of juice from any canned fruit
1 egg, beaten
1/2 c. sugar
2 tbsp. flour
1 sm. pkg. cream chese
1 pkg. Dream Whip

Cook fruit juice, egg, sugar and flour over LOW heat; cook until thick, stirring constantly. Put in 1 small package of cream cheese. Let cool while fixing package of Dream Whip. Add cooked mixture to Dream Whip and whip until creamy. Pour on set Jello and let set in refrigerator until firm.

LEMON JELLO

2008-05-28T22:10:00.000-07:00

2 sm. pkgs. lemon Jello
1 (8 oz.) pkg. cream cheese, softened
1 (16 oz.) can crushed pineapple
1 lg. Cool Whip

Dissolve Jello in 2 cups boiling water. Drain pineapple reserving juice; add enough cold water to make 2 cups. Stir cream cheese in hot mixture and add crushed pineapple. Chill until partially set; add Cool Whip, mix thoroughly and set again.

STRAWBERRY JELLO DESSERT

2008-05-24T19:16:00.001-07:00

2 pkgs. strawberry jello
2 c. boiling water
1 (10 oz.) pkg. frozen strawberries
3 mashed bananas
1 (#2) can crushed pineapple (with
juice)
Sour cream (about a pint)

Dissolve jello in water and add remaining ingredient.s Pour 1/2 mixture in mold. Let set in refrigerator. Spread sour cream, then pour remaining mixture on top and refrigerate until set.

BLUEBERRY JELLO

2008-05-24T19:15:00.007-07:00

1 lg. box raspberry Jello
1 can blueberry pie filling
1 extra lg. tub Cool Whip
2-3 bananas
1/2 c. walnuts

Make raspberry Jello with the hot water per box (no cold water). Let set up. Add blueberry pie filling, let gel. Fold in tub of Cool Whip, let gel. Before serving, add bananas and walnuts.

ORANGE JELLO

2008-05-24T19:15:00.005-07:00

2 pkgs. orange Jello
16 oz. pkg. orange sherbet
1 sm. can mandarin oranges
Whipping cream
1/2 c. coconut
1 sm. can fruit cocktail, drained

Combine Jello packages with 2 cups boiling water. Stir until dissolved. Add sherbet and stir until dissolved. Add mandarin oranges. Pour into Jello mold. Chill 4 hours. Combine whipping cream, coconut, small can fruit cocktail. Place in middle of Jello mold.

CHERRY JELLO

2008-05-24T19:15:00.003-07:00

2 boxes cherry Jello
1 box frozen strawberries
1 1/2 pts. vanilla ice cream
2 1/2 c. boiling water

Take 2 boxes of cherry Jello and mix well with 2 1/2 cups of boiling water. Stir until dissolved. Add 1 box of frozen strawberries and add 1 1/2 pints of ice cream. Stir until ice cream and strawberries are dissolved and Jello is set. Serves 6 to 8.

FROZEN CUCUMBERS

2008-05-24T19:15:00.001-07:00

2 qt. sliced cucumbers
2 med. onions
1 tbsp. salt
1 c. vinegar
1 1/4 c. sugar

Mix together cucumbers, onions and salt. Soak 3 hours, drain. Mix 1 cup vinegar and 1 1/4 cup sugar, bring to boil, then let cool. Mix together. Place in containers and freeze.

RIBBON JELLO

2008-05-24T19:14:00.003-07:00

1 (3 oz.) lime Jello
1 (3 oz.) orange Jello
1 (3 oz.) lemon Jello
1 (3 oz.) strawberry Jello
4 c. boiling water
2 c. cold water
2 env. Knox gelatin
1/2 c. cold water
2 c. milk
1 c. sugar
2 tsp. vanilla
1 pt. sour cream (2 c.)

Place each Jello flavor in a separate bowl and add 1 cup boiling water. Stir until dissolved. Add 1/2 cup cold water to each of the 4 bowls and stir. Dissolve 2 envelopes of Knox in 1/2 cup cold water and set aside. Bring 2 cups milk to boil. Add 1 cup sugar, stir until dissolved. Add 2 teaspoons vanilla. Stir Knox mixture into milk mixture. When cool, beat in sour cream. Pour lime Jello into glass 9 x 13 inch pan and refrigerate 1/2 hour. Pour 1 1/4 cup milk mixture over lime Jello and refrigerate 1/2 hour. Alternate with new Jello flavor and milk mixture each 1/2 hour last layer will be strawberry Jello.

CRANBERRY FLUFF

2008-05-24T19:14:00.001-07:00

2 c. raw cranberries, ground
3 c. tiny marshmallows
3/4 c. sugar
2 c. diced unpeeled tart apples
1/2 c. seedless green grapes
1/2 c. walnuts, chopped
1/4 tsp. salt
1 c. cream, whipped

Combine cranberries, marshmallows and sugar. Cover and chill overnight. Add apples, grapes, walnuts and salt. Fold in whipped cream. Chill. Turn into a serving bowl, or spoon into individual lettuce cups. Can be trimmed with green grapes if desired. Makes 8-10 servings.

ORANGE JELLO

2008-05-24T19:13:00.000-07:00

1 sm. can crushed pineapple, drained
1 carton Lite and Lively cottage
cheese, drained
1 sm. can mandarin oranges, drained
1 sm. box Cool Whip

Mix these ingredients. Add to 1 package orange Jello.

APRICOT OR PEACH JELLO

2008-05-24T19:12:00.003-07:00

2 sm. or 1 family size Jello
1/2 c. sugar
3 c. buttermilk
1 lg. can crushed pineapple
8 oz. Cool Whip

Mix Jello and pineapple in saucepan, let it come to a boil. Cool completely or it will not thicken. Add 3 cups buttermilk and Cool Whip. Add sugar to pineapple. Mix well. Fold into 9x13 inch baking dish.

CRAN RASPBERRY SHERBET

2008-05-24T19:12:00.001-07:00

2 (3 oz.) or 1 (6 oz.) pkg. raspberry
flavored gelatin
1 1/2 c. boiling water
1 pt. raspberry sherbet
1 tbsp. lemon juice
1 (16 oz.) can whole cranberry sauce

Dissolve raspberry flavored gelatin in boiling water. Stir in sherbet and lemon juice. Chill if necessary until mixture mounds. Mash cranberry sauce slightly with fork. Fold into gelatin mixture. Turn mixture into 5-cup ring mold. Chill until firm (at least 8-10 hours).

ORANGE JELLO SPECIALTY

2008-05-24T19:11:00.000-07:00

2 sm. (3 oz.) pkg. orange Jello
2 sm. (3 oz.) pkg. tapioca pudding
9 oz. Cool Whip
1 can mandarin orange segments

Mix Jellos and puddings with 2 cups hot water. Dissolve all. Add 2 cups ice and let set. Mix in Cool Whip and fruit with the juice. Critical Care

RIBBON JELLO

2008-05-24T19:10:00.002-07:00

1 sm. pkg. orange Jello
1 sm. pkg. strawberry Jello
1 sm. pkg. lime Jello
1 sm. pkg. lemon Jello

--WHITE FILLING:--

2 c. milk
2 tsp. vanilla
2 pkgs. unflavored gelatin
1 c. sugar
1 pt. (16 oz.) sour cream

Mix each Jello, one at a time, with 1 cup boiling water and 1/2 cup cold water or 5 large ice cubes and mix until dissolved. For the white filling, dissolve gelatin in 1/2 cup of cold water. Boil milk and remove from heat; add rest of the ingredients. Keep the filling at room temperature. Stir sour cream in last. Mix first Jello (however you want the colors). Pour first Jello in 9"x13" pan, glass is best. Let Jello set (using ice cubes instead of cold water makes it set faster). Then pour 1 1/2 cups of white filling over the top to cover the layer of Jello. Make sure the Jello you are ready to pour is cold. Let set. Repeat until all Jello is used up. Chill and serve. Use wet knife to cut in squares if you prefer.

BLACK CHERRY JELLO

2008-05-24T19:10:00.001-07:00

2 (3 oz.) pkgs. black cherry Jello
1 (16 oz.) can bing cherries

--TOPPING:--

1 lg. (8 oz.) softened cream cheese
1 (8 oz.) sour cream
1/2 c. sugar
1 tsp. vanilla
1 c. chopped pecans
1 c. miniature marshmallows

Dissolve Jello in 2 cups hot water. Add 1 cup cold water and the juice from the cherries. Add cut up cherries and pour into 13"x9" glass pan. Chill until firm. Mix softened cream cheese with sour cream. Gradually add sugar and vanilla. Add pecans and marshmallows. Spoon on set Jello.

ORANGE JELLO

2008-05-24T19:09:00.000-07:00

1 (3 oz.) pkg. orange Jello (3
packages)
1 c. hot water (3 cups)
1 (6 oz.) can frozen orange juice (12
ounces)
1 c. vanilla ice cream (1 1/2 pints)
1 can drained mandarin oranges

Dissolve Jello in water. Add frozen juice. Let cool. When it starts to jell, beat until creamy with ice cream. Whip. Add mandarin oranges. Refrigerate. Serves 6-8.

SUHRE JELLO

2008-05-24T19:06:00.000-07:00

1 lg. box raspberry Jello
1 med. size jar applesauce
1 box frozen (or fresh) raspberries

--TOPPING:--

1 1/2 c. sour cream
10 oz. mini marshmallows

In blender, mix raspberries and applesauce. Make Jello as directed on box. Pour together hot Jello mixture and applesauce and raspberries mixture. Pour into 9 x 13 pan. Let set in refrigerator overnight. Mix topping ingredients and let set overnight. In the morning, spread topping on Jello. Sprinkle chopped nuts on top, if desired.

CRANBERRY JELLO

2008-05-23T09:17:00.001-07:00

1 sm. cherry Jello
1 sm. can jellied cranberries
1/2 c. crushed pineapple, drained
1/2 c. chopped pecans
1/2 c. sour cream

Dissolve Jello in 1 1/2 cups boiling water. Mix cranberries with few tablespoons of the dissolved Jello until smooth. Add cranberries to Jello mixture and chill. When it begins to gel, add pineapple, pecans; fold the sour cream through it. Refrigerate until ready to serve.

CRANBERRY FLUFF

2008-05-23T09:16:00.006-07:00

2 c. raw cranberries, ground
3 c. tiny marshmallows
3/4 c. sugar
2 c. diced unpared apples
1/2 c. seedless green grapes
1/2 c. nuts, chopped
1/4 tsp. salt
1 c. whipping cream, whipped

Mix together and chill.

RASPBERRY JELLO

2008-05-23T09:16:00.005-07:00

1 (6 oz.) raspberry Jello
2 (3 1/8 oz.) vanilla pudding, not
instant (buy 3 boxes)
8 oz. Cool Whip (not quite)
2 pts. frozen raspberries, drained
4 1/2 c. hot water

Boil Jello and pudding until clear (stir constantly). Refrigerate overnight. Next morning beat until opaque; fold in whipped cream and raspberries (drained).

ONE HOUR JELLO

2008-05-23T09:16:00.003-07:00

2 sm. boxes orange Jello
2 c. hot water
2 1/4 c. vanilla ice cream
1 can mandarin oranges, drained

Dissolve Jello in hot water. Add ice cream and stir until melted. Add oranges and it will be ready to serve in one hour. Can use other kinds of Jello and fruit, too. Hay Creek Pioneers Red Wing

LIME JELLO

2008-05-23T09:16:00.001-07:00

1 sm. box lime Jello
1 c. hot water
1 c. cold water
1 c. canned milk
1 c. mayonnaise
1 c. cottage cheese (sm. curd)
1 c. well drained crushed pineapple
1 c. walnuts (optional)

Mix together in bowl. Pour mixture into Jello mold and chill.

JELLO DELICIOUS

2008-05-23T09:15:00.003-07:00

1 sm. pkg. Jello (sugar free)
1 sm. pkg. instant vanilla pudding
1 (8 oz.) Cool Whip
1 can fruit, drained well (approx. 15
oz.)

Suggest chunk or crushed pineapple, mixed fruit, mandarin oranges or fruit to complement choice of Jello flavor. Mix Jello and instant pudding with 2 1/2 cups boiling water. Stir well with slotted spoon and mix lumps well. Refrigerate 1 to 1 1/2 hours until slushy. Stir in almost all 8 ounce Cool Whip. Add well drained fruit. Chill overnight.

RASPBERRY JELLO

2008-05-23T09:15:00.001-07:00

1 (3 oz.) raspberry Jello
1 c. boiling water
1 (10 oz.) frozen raspberries (thaw
and save juice)
1/2 c. mayonnaise
1 (8 oz.) cream cheese

Dissolve Jello in water. Add syrup to cold water, mix well. Blend mayonnaise and cream cheese in blender. Add liquid to blender, blend well. Chill until almost thick fold in raspberries. Pour into mold and refrigerate until set.

4 ORANGE JELLO

2008-05-23T09:14:00.004-07:00

1 sm. pkg.orange Jello
1 pt. orange sherbert
1 c. hot orange juice
1 can drained mandarin oranges

Dissolve Jello in hot orange juice. Stir in orange sherbert and mandarin oranges.

ORANGE SHERBET JELLO

2008-05-23T09:14:00.003-07:00

2 (3 oz.) pkg. orange Jello
1 pt. orange sherbet
1 c. boiling water
1 c. (11 oz.) mandarin oranges,
drained
1 c. heavy cream OR 1 pkg. prepared
whipped topping OR
Frozen whipped topping equal to 2 cups

Put sherbet out to soften. Dissolve Jello in boiling water. Add sherbet and mix well. When partially set (this step goes fast). Add the oranges and fold in whipped cream. Pour into 1 1/2 quart ring mold or bowl. Chill. Serves 8.

CUCUMBER DILL JELLO

2008-05-23T09:14:00.001-07:00

2 pkg. (3 oz.) lemon Jello
2 tsp. salt
1 c. boiling water
1 c. cold water
1 c. chopped cucumbers
1/2 c. chopped carrots
1/2 c. chopped peppers
1/3 c. chopped onions
1/2 c. chopped celery
2 tsp. dill

Dissolve Jello and salt in boiling water. Add cold water and chill until almost set. Add vegetables.

STRAWBERRY BAVARIAN JELLO

2008-05-23T09:13:00.002-07:00

1 (16 oz.) pkg. frozen strawberries,
defrosted & drained
1/4 c. cold milk
2 env. unflavored gelatin
1/2 c. juice drained from defrosted
berries, heated to boiling
1/4 c. sugar
2 egg yolks
Red food coloring
1 c. heavy cream
1 c. crushed ice, drained

Pour cold milk into blender, add gelatin and hot juice. Cover and process at "stir" for about 1 minute. When gelatin is dissolved, push "liquefy" button and remove feeder cap. Add sugar, strawberries, egg yolks and food coloring, if desired and continue processing at liquefy until strawberries are liquified. Add the cream and crushed ice and continue processing at liquefy until ice is liquefied. Pour at once into serving dishes. Let set 5-10 minutes before serving. Yield 6-8 servings.

STRAWBERRY - BANANA JELLO

2008-05-23T09:13:00.001-07:00

1 lg. pkg. (6 oz.) strawberry Jello
1 1/2 c. boiling water
1 c. cold water
1 lg. pkg. frozen strawberries, thawed
1 c. whipping cream, whipped
1-2 bananas, sliced
1 c. chopped nuts, optional

Dissolve Jello in boiling water. Add cold water and strawberries with liquid. Refrigerate until slightly thickened. Blend in whipping cream, bananas and nuts.

JELLO "IN THE PINK"

2008-05-22T06:45:00.001-07:00

1 can (20 oz.) crushed pineapple
2 pkg. (3 oz.) strawberry Jello
1 (16 oz.) can whole cranberry sauce
3 tbsp. lemon juice
1 tsp. grated lemon peel
1/4 tsp. ground nutmeg
2 c. dairy sour cream
1/2 c. chopped pecans

Drain pineapple well, reserve all juice. Add juice to Jello in a saucepan. Stir in 1 cup water. Heat to boiling, stirring constantly, to dissolve Jello. Remove from heat. Stir in cranberry sauce. Add lemon juice, lemon peel and nutmeg. Chill until mixture thickens slightly. Blend sour cream into gelatin mixture. Fold in pineapple and pecans. Pour into 1 1/2 quart mold or 9 x 13 inch pan. Chill until firm. Unmold or cut in squares. Serve on salad greens. Serves 8.

FAVORITE JELLO

2008-05-22T06:44:00.001-07:00

1 pkg. (lg. size) cherry Jello
1 pkg. (lg. size) lemon Jello
1 can cherry pie filling
1/2 can chunk pineapple
1 sm. cream cheese (3 oz.)
1/3 c. chopped nuts

Dissolve cherry Jello in 3 cups of boiling water. Add cherry pie filling. Let set until firm in mold or bowl. Dissolve lemon Jello in 3 cups boiling water. Add cream cheese (room temperature), pineapple and nuts. When completely cooled pour over firm cherry Jello. Refrigerate several hours.

CRANBERRY - ORANGE JELLO

2008-05-22T06:43:00.004-07:00

1 lg. pkg. (6 oz.) strawberry Jello
1 1/2 c. boiling water
1 (16 oz.) can jellied cranberry sauce
1 c. cold water
1 tbsp. grated orange rind
2 oranges
1/2 c. chopped nuts

Dissolve gelatin in boiling water. Stir cranberry sauce until smooth and blend with gelatin. Add cold water and orange rind. Chill until slightly thickened. Add diced orange sections and nuts. Mandarin oranges may be substituted for fresh oranges.

PRETZEL JELLO

2008-05-22T06:43:00.003-07:00

--BOTTOM LAYER:--

2 c. chopped pretzels
3 tbsp. sugar
3/4 c. margarine

Mix together and put in 9 x 13 pan. Bake at 350 degrees for 10 minutes. --MIDDLE LAYER:--

1 (8 oz.) cream cheese
1 (8 oz.) Cool Whip
1 c. sugar

Mix together. After bottom crust cools, spread cream mixture on the bottom layer. --TOP LAYER:--

2 lg. raspberry Jello in 2 c. boiling
water
2 (10 oz.) pkgs. frozen raspberries

Stir until almost set and pour on top of cream layer. Refrigerate to set.

CRANBERRY JELLO

2008-05-22T06:43:00.001-07:00

1 sm. pkg. cherry Jello
1 c. boiling water, dissolve Jello,
cool slightly
1 lg. can crushed pineapple, well
drained
1 can whole cranberry sauce
1 c. chopped walnuts

Mix all together and set in mold. Chill.

FINGER JELLO

2008-05-22T06:42:00.002-07:00

2 env. unflavored gelatin
6 oz. pkg. flavored gelatin

Dissolve unflavored gelatin in 1 cup cold water. Bring 1 cup water to boil. Add flavored gelatin, bring back to boil. Remove from heat and add 1/2 cup cold water. Pour into lightly greased pan. Refrigerate until set about 2 hours. Cut into shapes with cookie cutters or into blocks.

RASPBERRY JELLO

2008-05-22T06:42:00.001-07:00

1 lg. pkg. raspberry Jello
2 c. hot water
1 c. applesauce
2 sm. pkgs. frozen raspberries
1 can Bing cherries, drained
Whipped cream

Thaw raspberries. Dissolve package of Jello in water. Add applesauce. Add 1 cup raspberry juice to Jello mixture. Add raspberries and Bing cherries. Chill until set. Spread whipped cream over top.

RASPBERRY-CHERRY JELLO

2008-05-22T06:41:00.002-07:00

1 pkg. raspberry Jello (sm.)
1 pkg. cherry Jello (sm.)
1 can cherry pie filling
1 (8 oz.) package sour cream
1 1/2 c. mini marshmallows

Dissolve Jello in 3 cups boiling water. Add cherry pie filling and put in 9 x 9 inch cake pan and let set. Mix together sour cream and marshmallows and let sit out 2 hours. Stir hard and put on top of set Jello. Serves 8 to 10.

RAINBOW JELLO

2008-05-22T06:41:00.001-07:00

1 (3 oz.) box lime Jello
1 (3 oz.) box orange Jello
1 (3 oz.) box lemon Jello
1 (3 oz.) box cherry Jello
2 c. milk
1 c. sugar
1 pt. sour cream
2 env. Knox gelatin
2 tsp. vanilla

Dissolve Jello in separate bowls with 1 cup boiling water and 1/2 cup cold water. In a saucepan, boil 2 cups milk with 1 cup sugar until dissolved. Dissolve the Knox gelatin 1/2 cup cold water and add above mixture while still hot. Cool slightly, add 2 teaspoons vanilla and sour cream (1 pint) to above and mix. In 13 x 9 x 2 inch pan, pour 1 Jello. Refrigerate until set (20-30 minutes). Take 1 1/3 cups milk mixture. Pour over Jello carefully. Let set. Then another Jello, let set. Another 1 1/3 cups milk mixture, let set, etc. Until 7 layers in all. You will be in the kitchen for about 2 hours total. Don't wait too long between layers or they may separate.

LIME JELLO TREAT

2008-05-22T06:40:00.000-07:00

1 sm. lime Jello
1 Cool Whip
1 carton cottage cheese
1 can pineapple chunks, well drained
Maraschino cherries
White or colored marshmallows

Mix all ingredients together and refrigerate.