- 1 pint strawberries – cleaned, hulled and sliced
- 1 pound seedless grapes, halved
- 3 kiwis, peeled and sliced
- 3 bananas, sliced
- 1 (21 ounce) can peach pie filling
In a large bowl, combine the strawberries, grapes, kiwis, and bananas. Gently mix in peaches. Chill for 1 hour before serving.
- 1 (10.75 ounce) package prepared pound cake, cubed
- 1 (10 ounce) package frozen blueberries
- 1 (10 ounce) package frozen raspberries
- 1 (10 ounce) package frozen blackberries
- 2 tablespoons praline liqueur
- 1 (5 ounce) package instant vanilla pudding mix
- 1/2 cup milk
- 1 (14 ounce) can sweetened condensed milk
- 1 (8 ounce) container frozen whipped topping, thawed
- Place cubed cake in bottom of large glass serving bowl. Layer the blueberries, raspberries and blackberries on top of the cake. Sprinkle with praline liqueur.
In a medium bowl, combine pudding mix, milk, condensed milk and 1 cup of whipped topping, stir well. Pour mixture over frozen berries. Top custard with remaining cool whip. Let sit at room temperature for 1 hour or in refrigerator for 2 to 3 hours, enough for the berries to thaw before serving.
- 1 (19.8 ounce) package brownie mix
- 1 3/4 cups cold milk
- 2 (3.3 ounce) packages instant white chocolate pudding mix
- 4 teaspoons instant coffee granules
- 2 tablespoons warm water
- 2 cups frozen whipped topping, thawed
- 3 (1.4 ounce) bars chocolate covered toffee bars, chopped
- Prepare brownies according to package Preparation:. Bake and cool completely. Cut into 1 inch cubes.
- In a medium bowl, whisk together milk and pudding mix until mixture begins to thicken. Dissolve coffee granules in water and stir into pudding mixture. Fold in whipped topping.
In a glass serving bowl, layer one-third of brownie cubes, one-third of pudding mixture and one-third of candy. Repeat layering until all ingredients are used. Chill 30 minutes in refrigerator before serving.
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup white sugar
- 1/2 teaspoon vanilla extract
- 2 eggs
- 1 (9 inch) prepared graham cracker crust
- 1/2 cup pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1 pinch ground cloves
- 1 pinch ground nutmeg
- 1/2 cup frozen whipped topping, thawed
- Preheat oven to 325 degrees F (165 degrees C).
- In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
- Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
- Apple Dip
- Package of Cream cheese
- bag of skor bits
- container of caramel dip
- several red and/or green apples. Great colours for x-mas too.
Beat package of cream cheese
spread as thin bottom layer on a plate
melt caramel dip to spread over cream cheese.
Put it in the fridge for a little while to haren the caramel a little bit, but not too much that skor bits don’t stick
Spread the skor bits over the caraml and voila
I usually put it in a glass pie plate and slice the apples and put them on top like a flower
At Halloween you should be able to get bags of apple/caramel suckers, which are very tasty!
- 1 7 oz jar of marshmallow cream
- 1 8 oz pkg cream cheese
Mix with mixer until smooth. Serve with sliced apples, grapes and fresh pineapple.
- 2 8oz. pkgs. cream cheese
- 1 10oz pkg. mellow cheddar cheese – chopped coarse
- 1/2 pint sour cream
- 1 Tbls. mayo
- 1/2 envelope onion soup mix
Combine together. Roll in chopped beef or nuts. Serve with crackers.
Makes two Large cheese balls.
- 1 cup (2 sticks) butter or margarine, melted
- 2 cup sugar
- 2 teaspoon vanilla extract
- 4 eggs
- 1 cup all-purpose flour
- 2/3 cup Cocoa
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Heat oven to 350°F.
Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly in prepared pan.
Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare Frosting; spread over brownies. Cut into squares.
- 3 tablespoons butter or margarine, softened
- 3 tablespoons Cocoa
- 1 tablespoon light corn syrup or honey
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
- 1 to 2 tablespoons milk
Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk; beat to spreading consistency.
- 3/4 cup cake flour
- 1 1/2 teaspoons ground cinnamon
- 1 1/4 teaspoons ground ginger
- 3/4 teaspoon ground allspice
- 6 large eggs, separated
- 1/3 cup granulated sugar
- 1/3 cup golden brown sugar, packed
- 2/3 cup canned pumpkin, packed
- 1/8 teaspoon salt
- Powdered sugar
- 1 teaspoon unflavored gelatin
- 2 tablespoons dark rum
- 1 cup whipping cream, chilled
- 3 tablespoons powdered sugar
- 6 tablespoons plus 1/2 cup English toffee pieces for garnish
- Additional powdered sugar, for garnish
- 1 1/2 cups purchased caramel sauce, warmed, for garnish
For the cake: Preheat the oven to 375 degrees F.
Line a 15 by 10 by 1-inch baking sheet with parchment paper. Spray the parchment with nonstick cooking spray.
Sift the flour, cinnamon, ginger, and allspice into a small bowl. In a separate bowl, beat the egg yolks, granulated sugar, and brown sugar until very thick. Add the pumpkin to the egg mixture and combine at a low speed until incorporated. Add the dry ingredients and beat at a low speed until mixed. In a separate bowl, beat the egg whites and salt until stiff but not dry. Fold into the cake batter, stirring with a spatula, until most of the white streaks are gone.
Spread the batter onto a baking sheet and smooth out. Transfer baking sheet to the oven and bake until a tester comes out clean, about 15 to 18 minutes. While the cake is hot, dust generously with powdered sugar. Loosen the edges and turn the cake out onto a kitchen towel. Fold the towel over the edge of the cake and roll up. Cool completely, edge down, for 1 hour in the refrigerator.
For the filling: Soften the gelatin in the rum. Stir over low heat until the gelatin dissolves. Cool. Beat the chilled whipping cream and powdered sugar in a large bowl until peaks form. Fold in the gelatin and 6 tablespoons English toffee pieces.
To assemble, unroll the cake and sprinkle with 4 tablespoons of English toffee pieces. Spread the filling over the toffee. Start at 1 long side of the cake roll and, using the towel as an aid, roll up the cake to encase the filling. Place the cake, seam side down, on a platter.
Trim the ends of the cake at a slight diagonal. Dust the cake with powdered sugar. Spoon some warm caramel sauce and the remaining toffee chips over the top of the cake. To serve, use a serrated knife to cut the cake crosswise into 1-inch thick slices.