How to Make Easy Meals

Archive for the ‘Dessert’ Category

Ingredients:

15 chocolate sandwich cookies, crushed
3 cups cold milk
2 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 tub (12 ounce) COOL WHIP Whipped Topping, thawed, divided
1-2 green Fruit Rollups, shredded
6-8 raisins
3 CAMEO Creme Sandwich Cookies
Black, brown or grey decorating gel
5 candy pumpkins
10 pieces candy corn

Instructions:

Place both boxes of instant pudding powder into a large mixing bowl.  Add milk.  Beat with electric mixer on low speed until all the powder is absorbed in milk and there are no lumps.  Let stand until slightly thickened.  Mix in 2 cups of Cool Whip with rubber spatula.  Gently fold in 1/2 of the cookie crumbs, folding until well blended.  Place pudding mixture in a large rectangular pan.  Cover top completely with remaining cookie crumbs.  Cover and refrigerate for 2 hours.  After dessert has chilled remove from refrigerator and decorate.  Take shredded fruit rollups and place strategically around top of dessert for grass.  Decorate CAMEO Cookies to look like tombstones with gel.  To make ghosts, take remaining Cool Whip and using a tablespoon place a large dollop on top of dessert.  Next take a smaller dollop and place on top of large dollop.  Be sure to take spoon in an upward swirl to make top of ghost head. Add raisins for the ghost eyes.  Finally place pumpkins and candy corn strategically around the top.  Serve immediately

Ingredients:

1 box (18.25-ounce) dark chocolate cake mix
1 1/3 cups chocolate milk
1/2 cup canola oil
3 eggs
1 box (3.4-ounce) instant butterscotch pudding
1 1/4 cups milk
1/2 cup smooth peanut butter
1 container (12-ounce) ready-to-spread white frosting
Red, black, green, blue and brown decorating gel
24 Halloween paper baking cups

Instructions:

Place cake mix in large mixing bowl.  Add milk and blend with hand mixture until cake mix is moistened.  Add oil and eggs and continue mixing until all ingredients are mixed well.  Continue to mix until no lumps appear. Line muffin tins with baking cups.  Fill cups 2/3 full of cake batter.  Bake in a preheated 350 degree oven for 20 to 25 minutes or until toothpick inserted in center of cupcake comes out clean.  Remove from oven and cool on wire rack.  In the meantime take pudding mix and place in bowl and add milk.  Mix until pudding is completely dissolved in milk.  Add peanut butter and mix well. Mixture should be smooth and slightly thick.  Place in refrigerator for 30 minutes or until pudding is set. Once cupcakes are cooled make a small hole from top to bottom of cupcake. Using a pastry bag or large freezer bag with a small hole snipped in one bottom corner place filling into hole in cupcake making sure to only fill 3/4 of the up.  Ice cupcakes with ready to spread frosting making sure to go all the way to the edges.  In the middle of cupcake using the black gel make small pupil of eye.  In a wider circle around pupil use blue, green or brown gel to make the iris color of the eye.  Use the red gel to make red veins running from the iris to the edge of cupcake.

Ingredients:

1 package yeast
1 cup warm milk 110-115 degrees
4 cup bread flour
2 tablespoons sugar
1 teaspoon salt
1/2 cup cold BUTTER
1/2 cup solid shortening
2 eggs lightly beaten
4 cups cherry pie filling

Instructions:

In a mixing bowl, combine flour, sugar, and salt.  Add shortening and butter until mixture is crumbly.  Place yeast in warmed milk.  After yeast is dissolved, add to the flour mixture.
Mix in eggs until dough is soft. Kneading is not necessary. Put the mixture in the refrigerator covered.  Once it has chilled for 8 hours, divide into 4 pieces.  On a lightly covered surface, roll each piece into 14″1×11″.  Spoon cherry filling down the center third of the dough.  Fold the sides over the over the mixture to the other side.  Pinch sides to seal and tuck under. Preheat oven to 350 F.  In an un-greased cookie sheet, place the Tasty Cherry Delights approximately 2 inches apart.  Bake until golden brown (approximately 25 minutes).  While cooling, make your icing by mixing together 2 cups powdered sugar and 2-3 tablespoons milk.  Drizzle icing over the top and enjoy.

Ingredients:

1/2 cup pecan halves, chopped
1 medium banana, coarsely chopped
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1 (12 ounce) jar of hot caramel ice cream topping

Instructions:

Preheat oven to 350F. Chop pecans and bananas.  Combine ingredients (except pecans) in mixing bowl.  Mix well.  Pour mixture into small casserole dish.  Sprinkle pecans over mixture. Bake 10-12 minutes until the top is bubbly.  Serve with butter cookies or apple wedges.

Ingredients:

1 1/2 cup sifted flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup butter
1 1/2 cup sugar
1/2 cup evaporated milk
2 unbeaten eggs
1 tbsp. grated lemon rind
1 cup butterscotch chips melted
3/4 cup of peanutbutter
2 cups cornflakes, crushed

Instructions:

In a medium sauce pan melt butter.  Then add the milk and sugar, stir well.  Add eggs, lemon rind stirring constantly.  Then add the sifted flour, baking powder, and salt.  Mix well. Preheat the oven to 350 F.  Pour mixture into a jelly roll pan (15″x10″x1″).  Bake for 30-35 minutes.  Once cool cut into squares.  While cooling, mix together the remaining ingredients.  Spread evenly over the squares and serve.