Pistachio Pudding Dessert

Nancy Miller

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Pistachio Pudding Dessert
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Pie crust:
1 stick butter
1 cup flour
1 cup chopped walnuts
Layer 1:
1 cup powdered sugar
1 (8oz) cream cheese
1 cup cool whip
Layer 2:
2 regular sized pkgs instant pistachio pudding mix
3 cups milk
Topping:
cool whip
chopped almonds
Mix butter, flour, nuts; press into 9x13 inch pan. Bake 350 for 20 min. Cool. Mix powdered sugar, cream cheese and cool whip; spread on cooled crust. Beat together pudding mix and milk until thick. Spread on cream cheese layer and top with a layer of cool whip and chopped nuts. Refrigerate.
from http://todaysmybestcreativeday.blogspot.com
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Strawberries and Crean Pie

STRAWBERRIES AND CREAM PIE

 Print

Prep time

15 mins

Total time

15 mins

 

Author: Nellie- Butter With A Side of Bread

Serves: 10

Ingredients

• 1 cup semi-sweet chocolate chips
• 3 tsp shortening
• 1 Oreo pie crust (I have also used a graham cracker crust and both options are fabulous)
• 1 8-oz block cream cheese, softened
• ½ cup sugar
• ½ cup sour cream
• 1 tsp vanilla
• 1 tub Cool Whip (8 oz)
• 2 cups fresh strawberries, halved

Instructions

1. Combine chocolate chips and shortening and melt in the microwave. I usually microwave it for about 30 seconds and then stir. If needed, microwave for another 15-20 seconds and stir again. Stir until well combined and then pour about ¾ of the mixture into the bottom of the crust and refrigerate until firm.
2. Beat the cream cheese, sugar, sour cream and vanilla until smooth.
3. Fold in the Cool Whip.
4. Pour (or scoop) the mixture into the crust and refrigerate overnight.
5. Arrange the strawberries on top of the pie. Microwave the remaining chocolate and drizzle over the top. I usually refrigerate again for about an hour before serving. You can also add the strawberries and chocolate before refrigerating overnight - that works great too!

5 Minute Fudge

Courtney Luper

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Prep Time: 5 mins ...
Total Time: 15 mins
Servings: 20-30

Ingredients
1 2/3 cups white sugar
2/3 cup evaporated milk
1 tablespoon unsalted butter
1/2 teaspoon salt
1 (6 ounce) packages milk chocolate chips
16 large marshmallows
1 teaspoon pure vanilla extract
1 cup chopped nuts
Direction
1.Combine sugar, milk, butter and salt in a medium sized saucepan. Bring to a boil, cook 5 minutes, stirring constantly.
2.Add in chocolate chips; cook until melted.
3.Remove from heat; stir in marshmallows, vanilla and nuts. Mix well.
4.Pour into a 8-inch pan.
Cool cut into squares.

Chocolate Peanut Butter Ooey Gooey Butter Cake

Author: Mary Ellen

Recipe type: Cake, dessert

Prep time:  20 mins

Cook time:  50 mins

Total time:  1 hour 10 mins

Serves: Serves 8 - 10

 

For the chocolate and peanut butter lovers in your family, this Chocolate Peanut Butter Ooey Gooey Butter Cake if sure to become a family favorite dessert.

Ingredients

Cake

• 1 German Chocolate Cake Mix
• ½ cup butter - melted
• 1 egg

2nd Layer

• 8 Peanut Butter Cups - large one
• 3 small Butterfinger Candy Bars

Cream Cheese Layer

• 1 (8-ounce) package cream cheese, softened
• 1 cup peanut butter
• 3 eggs
• 1 teaspoon vanilla
• ½ cup butter, melted
• 4 cups confectionery sugar

Chocolate topping

• ½ cup chocolate chips
• 1 tablespoon vegetable or canola oil

Instructions

1. Preheat oven to 350 degrees, 325 degrees if using a glass pan.
2. Combine the cake mix, egg and butter together. Beat until it is combined. Spray a 9 x 12 pan with cooking spray and then put the cake mix layer over the bottom. Pat it down.
3. Cut the large peanut butter cups into 4 pieces. Roughly chop the Butterfingers. Spread evenly over the cake layer.
4. Combine the cream cheese, vanilla and peanut butter together until combined. Add the eggs one at a time and mix them in. Add the butter. When this is all combined together add the confectionery sugar. Spread evenly over the candy bar layer.
5. Bake for about 50 minutes. I used a glass pan and it took just over an hour. The mixture will be puffed up in the center when done. It will jiggly just slightly. Remove from oven and let cool.
6. Melt the chocolate for 1 minute in the microwave. Add the oil. Stir until combined. Spread over the top of the cream cheese layer.

3.2.2925

There seems to be a bit of confusion because I used a German Chocolate Cake mix, that is all it is, you could use a chocolate cake mix if desired. I just happened to have a box German Chocolate Cake mix the day I did this. There is no frosting in the box just a cake mix.

Note: This cake will not be set until it is puffy in the middle. Because these cakes are so dense the baking time will vary from oven to oven. If you are baking it in a glass pan, bake it at 325, it can take as long as an hour and 20 minutes to bake. A tester will pull out clean also when it is done.      

 

4

Easy Orange Chicken

Strawberry Citrus Cookie Tarts

Cheesy Chicken Corkscrew Casseroles

Asian Peanut Noodles with Chicken

Angel Food Cake Blueberry Trifle

Totchos

Mom’s Scalloped Potatoes

Crab Dip

Crock Pot Cheeseburger Casserole

 

Chocolate Peanut Butter Ooey Gooey Butter Cake

Pina Colada Pineapple Upside Down Cake

Pina Colada Pineapple Upside Down Cake

 

Print

Prep time

10 mins

Cook time

45 mins

Total time

55 mins

 

Coconut extract is added to the cake batter to turn the traditional pineapple upside down cake into a pina colada pineapple upside down cake.

Author: Aubrey

Recipe type: Dessert

Serves: 12

Ingredients

• 1 box yellow cake mix
• 1 cup plain non fat Greek yogurt
• 1 cup water (I used coconut water)
• 2 tsp coconut extract
• ½ cup butter
• 1 cup brown sugar
• 12 slices of pineapple (it took 2 cans)
• 18 maraschino cherries

Make Basil & Tomato Scrambled Eggs

 

Instructions

1. preheat oven to 350 degrees
2. in a small bowl mix melted butter and brown sugar
3. pour evenly into a 13" x 9" pan
4. in a large mixing bowl combine cake mix, Greek yogurt, water and coconut extract
5. beat for 2 minutes
6. arrange the pineapple slices in an even layer on the bottom of the pan and push into the brown sugar mixture
7. place a cherry in the center of each pineapple slice and in the whole created where four pineapples meet.
8. pour cake batter on top and spread it evenly
9. bake for 40-45 min
10. allow to cool in the pan for 5-10 min
11. run a knife around the edges and place your plate on top of the pan
12. flip but leave the pan on top of the plate so that all the brown sugar can drip down

 

3.2.2499

 

 

 

 

      

 

 

 

 

 

 

Salted Caramel Popcorn

 

4.8 from 25 reviews

Salted Caramel Popcorn

 

Print

Makes about 16 cups of caramel corn

Ingredients

• ½ cup unpopped popcorn kernels (about 16 cups popped corn)
• 1 cup salted butter
• 1 cup light brown sugar
• ⅓ cup light corn syrup
• 1½ - 2 tsp kosher or sea salt, divided

Make a Slow Cooker Maple Pork Roast

 

Instructions

1. Preheat oven to 300°
2. Line a large baking sheet with parchment paper or a silicone mat. Set aside.
3. Pop popcorn kernels using air popper into a large bowl.
4. In a small saucepan melt butter, brown sugar, corn syrup and 1 tsp salt together over medium heat. Bring to boil. Boil for 4 minutes without stirring.
5. Pour caramel mixture over popcorn and stir to coat evenly.
6. Pour popcorn into lined pan, sprinkle remaining salt on top (1/2 tsp - 1 tsp depending on your personal taste preference) and place in oven. Bake for 30 minutes, stirring every 10 minutes.
7. Allow popcorn to cool on a parchment lined counter.

Notes

You can add in 2 cups of nuts to the un-coated popcorn if desired! Coat with caramel as states!

3.2.2807

4.8 from 25 reviews

Salted Caramel Popcorn

 

Print

Makes about 16 cups of caramel corn

Ingredients

• ½ cup unpopped popcorn kernels (about 16 cups popped corn)
• 1 cup salted butter
• 1 cup light brown sugar
• ⅓ cup light corn syrup
• 1½ - 2 tsp kosher or sea salt, divided

Make a Slow Cooker Maple Pork Roast

 

Instructions

1. Preheat oven to 300°
2. Line a large baking sheet with parchment paper or a silicone mat. Set aside.
3. Pop popcorn kernels using air popper into a large bowl.
4. In a small saucepan melt butter, brown sugar, corn syrup and 1 tsp salt together over medium heat. Bring to boil. Boil for 4 minutes without stirring.
5. Pour caramel mixture over popcorn and stir to coat evenly.
6. Pour popcorn into lined pan, sprinkle remaining salt on top (1/2 tsp - 1 tsp depending on your personal taste preference) and place in oven. Bake for 30 minutes, stirring every 10 minutes.
7. Allow popcorn to cool on a parchment lined counter.

Notes

You can add in 2 cups of nuts to the un-coated popcorn if desired! Coat with caramel as states!

3.2.2807

4.8 from 25 reviews

Salted Caramel Popcorn

 

Print

Makes about 16 cups of caramel corn

Ingredients

• ½ cup unpopped popcorn kernels (about 16 cups popped corn)
• 1 cup salted butter
• 1 cup light brown sugar
• ⅓ cup light corn syrup
• 1½ - 2 tsp kosher or sea salt, divided

Make a Slow Cooker Maple Pork Roast

 

Instructions

1. Preheat oven to 300°
2. Line a large baking sheet with parchment paper or a silicone mat. Set aside.
3. Pop popcorn kernels using air popper into a large bowl.
4. In a small saucepan melt butter, brown sugar, corn syrup and 1 tsp salt together over medium heat. Bring to boil. Boil for 4 minutes without stirring.
5. Pour caramel mixture over popcorn and stir to coat evenly.
6. Pour popcorn into lined pan, sprinkle remaining salt on top (1/2 tsp - 1 tsp depending on your personal taste preference) and place in oven. Bake for 30 minutes, stirring every 10 minutes.
7. Allow popcorn to cool on a parchment lined counter.

Notes

You can add in 2 cups of nuts to the un-coated popcorn if desired! Coat with caramel as states!

3.2.2807

Strawberry Icebox Cake

Strawberry Icebox Cake

Prep Time: 10 minutes

4 hours, 10 minutes

Serving Size: 16-20

Ingredients:

3 lbs strawberries, sliced

1 14.4 oz box Honey Graham Crackers

3 8 oz tubs Cool Whip

Instructions:

*Each Cool Whip layer uses one whole tub (besides the first thin layer).

*Each strawberry layer uses about 1 lb of sliced strawberries.

Spread a thin layer of cool whip in a 9x13 pan just to coat the bottom. Layer 5 graham crackers across the center of pan, then 2 more breaking them as needed to fit around the top and bottom edges. Spread a thick layer of cool whip ( just use the remaining cool whip from the first step) over grahams and top with a hearty layer of sliced strawberries. Place graham crackers on top of strawberries, then cool whip, then strawberries. Repeat the layers 1 more time (3 times total) and you should reach the top of the pan. I used 3 layers of each + the first thin layer of cool whip. You will finish with a layer of sliced strawberries.

Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely. Serve chilled.