Wednesday, April 8, 2009
1/2 C butter or margarine in 1 C boiling water. Add 1 C four and 1/4 teaspoon salt at once and stir vigorously with a wooden spoon. Allow to cool at least 10 minutes. Use 4 Large eggs at room temperature. Beat each egg into the cooled dough, one at a time...do not whip. Spread dough on greased jelly roll pan with spatula. Bake in preheated oven at 450* for 15 minutes. Reduce heat to 350* and bake an additional 15-20 minutes. There will be peaks and valleys in the dough. Let cool.
Mix large package of instant pudding according to package direction. (My favorite is to use vanilla.) Can use any flavor though. When pudding is set, beat together with 8 ounces of cream cheese. Spread on top of cooled puff dough. Next spread a layer of Cool Whip. Use one large container. Drizzle with chocolate flavored syrup. Draw a knife through syrup to make a pretty design if desired. I usually put fresh or frozen raspberries or strawberries on top. If I used banana pudding, I add cut up bananas soaked in pineapple juice to prevent browning!
Tuesday, April 7, 2009
- 2 cups honey graham cracker crumbs
- 6 Tbsp margarine, melted
- 1 cup sugar divided
- 4 pkgs (8 oz each) 1/3 less fat cream cheese, softened
- 1 pkg (3 oz) Jell-o peach flavored gelatin
- 1 (8 oz) tub cool whip (lite or regular), thawed
- 1 can (15 oz) sliced peaches, drained and chopped
MIX graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
BEAT cream cheese and remaining 3/4 cup sugar in large bowl with mixer until well blended. Add dry gelatin mix; mix well. Stir in peaches and whipped topping. Spoon over crust; cover.
REFRIGERATE 4 hours or until firm. Store leftovers in refrigerator.
* I made this a couple weeks ago and next time I make it I might add more Jell-O for even more peach flavor, there wasn't quite enough for my taste, but I LOVE peach. I might add more peaches too. You can also substitute 2 fresh peaches instead of the canned peaches.
- 12 Oreo cookies, crushed
- 2 Tbsp butter, melted
- 1/2 cup peanut butter
- 2 cups cold milk
- 2 pkgs ( 4 serving size) Chocolate flavor instant pudding
- 2 cups thawed cool whip
- 2 Tbsp hot fudge ice cream topping (optional)
- candy coated peanut butter pieces (Reece's Pieces)
Mix crushed cookies and butter; press firmly onto bottom of 8-inch square pan
Place peanut butter in large bowl. Gradually add milk, stirring with wire whisk until well blended. Add dry pudding mixes. Beat 2 min. or until blended. ( It will be thick) Stir in 1 cup of the whipped topping. Spread onto prepared crust; top evenly with remaining 1 cup whipped topping.
Refrigerate 3 hours or until set. When ready to serve, microwave fudge topping as directed on package; drizzle over dessert. Sprinkle with candies. Refrigerate any leftovers.
Sunday, April 5, 2009
- Package of large marshmallows
- Package of Rhoades Rolls ( we used white texas rhoades rolls)
Thaw out rolls, take a marshmallow and wrap the roll around it so it is completely covered. Cook rolls according to directions on bag. Let cool and eat.
So what happens is the marshmallow melts during the baking process thus resulting in a hollow roll (empty tomb) It is pretty cool and lots of fun, let me know if you try it. I think they taste best warm but they are easier to cut when cooled.