1/4 cup sugar
2 eggs
1 cup half-and-half
1 package (6 ounces) semisweet chocolate chips (1 cup)
3 cups frozen reduced-fat whipped topping, thawed
1. Beat eggs in small bowl with electric mixer on high speed about 3
minutes or until thick and lemon colored. Gradually beat in
sugar.
2. Heat half-and-half in 2-quart saucepan over medium heat just until
hot. Gradually stir at least half of the hot half-and-half into
egg yolk mixture; stir back into hot half-and-half in saucepan. Cook
over low heat about 5 minutes, stirring constantly, until
mixture thickens (do not boil). Stir in chocolate chips until melted.
Cover and refrigerate about 2 hours, stirring occasionally, just
until chilled.
3. Fold chocolate mixture into whipped topping. Pipe or spoon mixture
into serving bowls. Immediately refrigerate any remaining
dessert after serving.
About 3 cups whole strawberries are needed for this recipe. Measure the
berries after they're chopped.
2 cups chopped strawberries
2 cups red wine or apple juice
1/4 cup chopped fresh or 1 tablespoon dried mint leaves
3 tablespoons honey
1 teaspoon grated lemon peel
1. Heat strawberries, wine, mint and honey in 1 1/2-quart saucepan over
medium heat 5 minutes, stirring occasionally; remove
from heat. Cover and refrigerate at least 4 hours, but no longer than
24 hours.
2. Place strawberry mixture in blender or food processor. Cover and
blend until smooth; strain.
3. Stir in lemon peel. Pour into 1-quart ice-cream freezer. Freeze
according to manufacturer's directions.
2 cups milk
1/4 cup stick margarine or butter*
1/2 cup sugar
1 teaspoon ground cinnamon or nutmeg
1/4 teaspoon salt
2 eggs, slightly beaten
6 cups dry bread cubes (8 slices bread)
1/2 cup raisins, if desired
1. Heat oven to 350�.
2. Heat milk and margarine in 2-quart saucepan over medium heat until
margarine is melted and milk is hot.
3. Mix sugar, cinnamon, salt and eggs in large bowl with wire whisk
until well blended. Stir in bread cubes and raisins. Stir in milk
mixture. Pour into ungreased 1 1/2-quart casserole or square baking
dish, 8x8x2 inches. Place casserole in rectangular pan,
13x9x2 inches; pour boiling water into rectangular pan until 1 inch
deep.
4. Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from
edge of casserole comes out clean.
5. Prepare Whiskey Sauce. Serve sauce over warm bread pudding.
Refrigerate any remaining dessert.
1 cup packed brown sugar
1/2 cup (stick) margarine or butter*
3 to 4 tablespoons bourbon or 2 teaspoons brandy extract
Heat all ingredients to boiling in heavy 1-quart saucepan over
medium heat, stirring constantly, until sugar is dissolved.
Serve warm or cool.
1 container (32 ounces) Yoplait� Original 99% Fat Free vanilla low-fat
yogurt (about 3 cups)
2 packages (10 ounces each) frozen sweetened strawberries or
raspberries, partially thawed
2 medium bananas, sliced (2 cups)
1. Place all ingredients in blender container.
2. Cover and blend about 30 seconds or until smooth
1 cup boiling water
1 pkg. (4-serving size) JELL-O Brand Orange Flavor Gelatin
Dessert
1/2 cup cold water
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 ready-to-use chocolate flavor crumb crust (6 oz. or 9 inch)
Candy corn
Black licorice, cut into 1-inch pieces
STIR boiling water into gelatin in large bowl 2 minutes or until
completely dissolved. Stir in cold water. Refrigerate 1 hour or
until slightly thickened (consistency of unbeaten egg whites).
STIR in 2 cups of the whipped topping with wire whisk until
smooth. Spread in crust.
REFRIGERATE 2 hours or until firm. Just before serving, decorate
pie to make jack-o-lantern face with remaining whipped topping,
candy corn and licorice. Store leftover pie in refrigerator.
1 pkg. (18 1/4 oz.) German chocolate cake mix
1 pkg. (14 oz.) caramels
1/2 cup evaporated milk
6 tbsp. butter or margarine
1 cup chopped pecans
1 cup (6 oz.) semisweet chocolate chips
Turkey Hill Vanilla Ice Cream and pecan halves
(optional)
Mix cake according to package directions. Set aside
half of the batter; pour remaining batter into a greased
and floured 9 x 13-inch pan. Bake at 350 degrees
for 18 minutes. Meanwhile, in a saucepan over low
heat, melt the caramels, milk, and butter.
Remove from the heat and add nuts. Pour
over cake. Sprinkle with chocolate chips.
Pour reserved batter over top. Bake
20-25 minutes more, or until cake springs back when
lightly touched. Cool. Cut into squares. If desired,
top each with a scoop of ice cream and pecan half.
1 chocolate pie shell (crust)
1 lb. mint-chocolate chips
1/2 gal. Chocolate-Marshmallow Ice Cream
1 8-oz. container of Chocolate Cool Whip
Allow the ice cream and cool whip to soften to the
point that they can be spread.
When they have reached this point, cover the bottom of
the pie shell (crust) with up to 3/4 of the mint-chocolate chips.
Stir the remaining chips into the ice cream. Spread
the mixture into the pie shell, adding ice cream until you�ve
filled to the top edge. Liberally slather the Chocolate Cool Whip
over the top, until the ice cream is completely covered. If
you didn�t use up all of the chips, sprinkle some of
them over the top as decoration.
Freeze the pie until solid (generally a good idea to
allow at least 12 hours between preparation and serving).
If frozen hard, it will cut more easily with a
heated knife. 8 servings.
1 pre made graham cracker pie crust
1/2 cup creamy peanut butter
1/4 cup honey
1 qt. Turkey Hill Vanilla Ice Cream, softened
1/2 cup cashews, chopped
6 oz. chocolate fudge topping
Mix peanut butter and honey. Stir mixture into
softened ice cream. Spoon half of ice cream mixture into
pie crust. Sprinkle with half of chopped cashews. Drizzle 4
oz. fudge sauce over cashews. Spoon remaining ice
cream mixture into pie crust.
Sprinkle with remaining cashews. Drizzle 2 oz. fudge
sauce over cashews. Freeze
until firm (about 6 hours). Garnish with whipped
topping and additional fudge if desired.
1 package yellow or white cake mix
1 quart Turkey Hill Premium Vanilla Ice Cream,
softened
1 cup blueberries
1 pint strawberries, hulled and thinly sliced,
vertically Whipped cream or whipped topping
Prepare cake mix according to package directions. Pour
into a waxed paper-lined and greased jelly roll or cake pan (about
16 x 12 inches); bake in a preheated 350 degree F
oven 12 to 15 minutes or until toothpick inserted into
center comes out clean. Let cool; invert onto large
tray; peel off paper. Into same pan, spoon ice cream,
smoothing and leveling off surface with a spatula to form
an even layer. Freeze ice cream layer until firm. Dip
pan in warm water for 10 seconds and un mold onto cake layer.
To decorate cake, use blueberries for blue field, sliced strawberries
for red stripes and pipe whipped cream for stars and to
decorate sides of cake. Freeze. Remove from freezer 10
minutes before serving.
1 lb. Oreo cookies
1 quart Vanilla Ice Cream,
softened
� cup milk
2 boxes instant Pistachio pudding
1 pint whipping cream
� cup sugar
� tsp. vanilla
Crumble Oreo cookies (not too fine). Line a 9 x 13
inch baking dish with half of
the cookies. Place in freezer while preparing
remaining ingredients. Mix with
mixer: milk, softened ice cream and pudding. Put the
pudding mix in the
refrigerator for 15 minutes. Meanwhile, whip the
whipping cream, adding � cup
sugar, � tsp. vanilla. Spread the pudding mix on top
of the cookie mixture. Add
whipped cream, then top with remaining cookie crumbs.
Keep refrigerated.
1 cup Turkey Hill Premium Vanilla Ice Cream
� cup light cream
1 can (8 � oz.) crushed pineapple, un-drained
1/3 cup frozen orange juice concentrate
1 banana, sliced
3 to 4 ice cubes
Toasted coconut, if desired
Blend together ice cream, cream, pineapple, frozen
orange juice concentrate, and
banana. Add ice cubes one at a time until mixture is
thick and foamy. If desired,
sprinkle � tsp. toasted coconut atop each serving.
Serve immediately.
� pkg. (20 oz.) refrigerated cookie dough
1 qt. Turkey Hill Premium Vanilla Ice Cream, softened
Assorted fresh fruits, cut up
Press cookie dough into greased 12-inch pizza pan or
into 12-inch circle on greased baking sheet.
Bake at 350 degrees F for 12 to 14 minutes. Cool.
Spoon ice cream onto crust; freeze until firm. Top with
fruit. Drizzle with ice cream toppings, if desired.
36 chocolate sandwich cookies, crushed
1/3 c. melted butter
1/2 gallon Coffee or Chocolate Ice
Cream, softened
2 c. peanuts
1 9 oz. tub whipped cream
1 16 oz. can of chocolate syrup
Add melted butter to crushed cookies, mix well, and
press into 14 1/2 x 9 1/2"
pan. Sprinkle with 1 cup peanuts. Slice ice cream and
spread over cookies.
Sprinkle with remaining 1 cup of peanuts and freeze.
When frozen, drizzle
chocolate syrup over peanuts. Freeze until serving
time. Top with whipped cream and serve.
2 pkgs. graham cracker crumbs
2 or 3 bananas
1/2 gallon Neapolitan Ice Cream
1 c. chopped walnuts
1 c. chocolate chips
1/2 c. butter
2 c. 10x sugar
1 & 1/2 c. evaporated milk
1 tsp. vanilla
1 pint whipping cream
Press crumbs into 11x15" pan, reserving one cup for topping. Slice
bananas onto crust. Spoon ice cream on top of bananas. Sprinkle
chopped walnuts over ice cream and freeze until firm. Melt chocolate
chips with butter. Add sugar and milk. Cook until thick and smooth,
stirring constantly.
Remove from heat and add vanilla. When cool, pour over ice cream
mixture. Freeze until firm. Whip the cream, spread over the chocolate
layer, and top with remaining crumbs. Freeze.
The sturdier the bread, the better for this simple
dessert. Turbinado sugar crystals have a coarse texture and add a nice
crunch to the topping, but granulated sugar can be used instead.
12 large ripe peaches
1 cup granulated sugar, divided
1/3 cup all-purpose flour
Cooking spray
1 teaspoon grated orange rind
1/3 cup fresh orange juice
1/4 cup butter or stick margarine, melted
1/4 teaspoon ground cinnamon
3 large egg whites
8 (1.5-ounce) slices hearty white bread (such as
Pepperidge Farm)
2 tablespoons turbinado sugar or granulated sugar
1. Cut an X on the bottoms of peaches, carefully cutting
just through the skin.
Fill a large Dutch oven with water, and bring to a boil. Immerse the
peaches for 20 seconds, remove with a slotted spoon, and plunge
into ice water. Slip skins off peaches using a paring knife (skin will
be very loose). Cut peaches in half; remove pits.
2. Preheat oven to 350 degrees.
3. Combine peaches, 3/4 cup granulated sugar, and flour
in a 13 x 9-inch baking dish coated with cooking spray,
and let stand 30 minutes, stirring occasionally.
4. Combine 1/4 cup granulated sugar, orange rind, orange juice, butter,
cinnamon, and egg whites in a shallow bowl, stirring with a whisk. Trim
crusts from bread; cut each slice into 2 triangles. Dip bread triangles
in the orange juice mixture; arrange on top of peach mixture. Sprinkle
turbinado sugar over bread. Bake at 350 degrees for 45 minutes or until
golden.
1 1/2 cups cake flour
1 cup white sugar
3 tablespoons unsweetened cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/4 cup plus 1 tablespoon vegetable oil
1 tablespoon vinegar
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
1 (14 ounce) can sweetened condensed milk
2 tablespoons butter or margarine
1 Preheat oven to 350 degrees F (175 degrees
C). Grease and flour one 8 x 8 inch square pan.
2 Sift the flour, sugar, 3 tablespoons cocoa, baking powder, baking
soda and salt together. Make a well in the center and add
the water, oil, vinegar and vanilla. Beat until smooth and pour batter
into the prepared pan.
3 Bake at 350 degrees F (175 degrees C) for 30 minutes.
4 To Make Frosting: Combine the 1/2 cup cocoa
powder, sweetened condensed milk and butter in the top half
of a double boiler and cook until thick. Spread warm mixture
over the top of a slightly cooled cake.
2 eggs
1 cup vegetable oil
2 cups white sugar
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
4 cups diced and peeled apples
1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease
and flour one 9x13 inch cake pan.
2 Beat vegetable oil and eggs until foamy. Add the sugar, flour, ground
cinnamon, baking, soda, salt, and vanilla and mix well. Stir in
the diced apples. Pour batter into prepared pan.
3 Bake at 350 degrees F (175 degrees C) for 30
to 40 minutes. Cool cake in pan for 10 minutes. Cake needs no frosting.
1 German chocolate cake mix
1 can sweetened and condensed milk (I use Eagle brand)
1 jar caramel ice cream topping
1 8 ounce container of Cool Whip
6 ounces Heath bar bits
Bake cake as directed in 9x13 pan. Take the handle of a
wooden spoon and poke holes all over the cake while it's
still warm. Pour can of condensed milk over warm cake, then
repeat with caramel topping. Refrigerate for 6 hours. Frost
cake with Cool Whip topping and sprinkle with Heath bar bits.
Serve immediately.
Home Games Food Money Jokes Desserts Barbeque Drinks More Jokes