Misc. Desserts

• 1 pkg (8 oz) cream cheese, softened
• 1 cup (8 oz) sour cream
• ½ cup cold milk
• 1 pkg (3.4 oz) instant vanilla pudding mix
• 1 carton (12 oz.) frozen whipped topping, thawed
• 1 ½ cups crushed butter-flavored crackers (about 38 crackers)
• ¼ cup butter or margarine, melted
• 2 cans (21 oz each) strawberry pie filling

In a large missing bowl, beat the cream cheese until smooth. Add the sour cream; mix well. In a small mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Stir into cream cheese mixture. Fold in whipped topping. Toss the cracker crumbs and butter. In a 2 ½ qt. trifle bowl, layer half of the cream cheese mixture, crumbs and pie filling. Repeat layers. Refrigerate until serving.

Yield: 12-16 servings

• 1 pint strawberries
• 2-3 Tbl sugar
• whipped topping
• Shortcakes

To prepare strawberries: Wash, cut off stem, and slice. Place all sliced strawberries in a bowl. Sprinkle sugar over strawberries. Stir to evenly distribute sugar. Cover with plastic and refrigerate for at least 2 hours.

To serve: Place shortcakes on individual plates. Place desired amount of strawberries, and whipped topping on top of the shortcake. Serve.

• 2 1/3 Cups Bisquick
• 1/2 Cup Milk
• 3 Tbsp Sugar
• 3 Tbsp Butter or margarine, melted

1. Stir Bisquick, milk, sugar and the butter until soft dough forms.
2. Drop by spoonfuls onto ungreased cookie sheet.
3. Bake 10-12 minutes or until golden brown.
4. Bake at 450' for 10-12'

• 2 cups sugar
• ½ cup milk
• 1 1/3 cup peanut butter
• 1 jar (7oz) marshmallow crème

In a saucepan, bring sugar & milk to a boil; boil for 3 minutes. Add peanut butter & marshmallow crème; mix well. Quickly pour into a buttered 8-in. square pan; chill until set. Cut into squares.

Yield: 3-4 dozen

• 5 cups sugar
• 5 heaping TBL cocoa
• 1 cup Blue Bonnet margarine
• 17 oz jar Jiff Peanut Butter
• 1 tsp vanilla
• 1 ½ cup milk (2%)

Put sugar, cocoa & milk in a big saucepan (4 qt) cook on low until 240º. (Stir every 30 minutes.) Put butter in freezer while sugar cooks, once at 240º add butter and stir constantly until melted. Then add peanut butter and stir until melted; add vanilla. Pour into buttered cake pans. Let cool 1 hr on counter and then put in fridge. *Takes 6-9 hours

From Malinda Eldridge

• 3 TBL butter, softened
• 2 TBL cocoa
• 1 TBL light corn syrup
• ½ tsp vanilla
• 1 cup confectioners’ sugar
• 1-2 TBL milk

Beat all together to spreading consistency. Spread over cooled brownies.

• 1 cup butter (no substitutes), softened
• 8 cups confectioners’ sugar
• 2 tsp vanilla extract
• ½ to ¾ cup milk

In a mixing bowl, cream butter. Beat in sugar vanilla. Add milk until frosting reaches desired consistency.

Yield: About 4 cups.

For Chocolate Frosting: Substitute ½ cup baking cocoa for ½ cup of the confectioners’ sugar.

For Peanut Butter Frosting: Substitute peanut butter for butter.

For Lemon- or Orange-Flavored Frosting: Substitute lemon or orange juice for milk and add 1 tsp grated lemon or orange peel.

For Almond- or Peppermint-Flavored Frosting: Substitute almond or peppermint extract for the vanilla. Liquid or paste food coloring may be added to match flavoring (green for mint, for example) or for contrast when decorating.

• ½ cup sugar
• ¼ cup butter or margarine
• 1/3 cup evaporated milk
• ½ tsp vanilla
• 2 egg yolks
• 1 cup flaked coconut
• 2/3 cup chopped pecans

Cook sugar, butter, milk, vanilla and egg yolks in 1 ½ -quart saucepan over medium heat about 12 minutes, stirring frequently, until thickened. Stir in coconut and pecans. Refrigerate about 1 hour or until spreadable. (Out of nuts? Don’t fret! Just use 1 2/3 cups of coconut in the frosting instead of nuts and coconut.)

• 1 ½ cups finely crushed regular or cinnamon graham crackers (about 20 squares)
• 1/3 cup butter or margarine, melted
• 3 TBL sugar

Heat oven to 350º F. In medium bowl, stir all ingredients until well mixed. Reserve 3 tablespoons crumb mixture for garnishing top of pie before serving, if desired. Press remaining mixture firmly against bottom and side of 9 inch glass pie plate. Bake about 10 minutes or until light brown; cool. Fill as directed in pie recipe.

Cookie crumb crust: Substitute 1 ½ cups finely crushed chocolate or vanilla wafer cookies or gingersnaps for the graham crackers. Decrease butter to ¼ cup; omit sugar.

• 17 chocolate sandwich cookies
• 3 Tbl. butter

Preheat the oven to 350º F. Place cookies in a large ziplock bag, use a rolling pin to crush the cookies. Put crumbs in a large bowl. Melt the butter in the microwave. Pour melted butter over cookie crumbs, and stir until crumbs are evenly covered. Spread crumbs into a rimmed cookie sheet, or whatever size dish is needed. Bake for 10 minutes in oven.

Cookie crumble can store for up to 1 week in a sealed container.

• 2 cups packed brown sugar
• 1 cube margarine or butter
• ½ cup white Karo syrup

Put ingredients into saucepan. Stir over heat until liquid & bubbly around edges. Cover & bring to full rolling boil (boil for exactly 1 minute). Pour over warm popcorn. Shape into balls. Covers 6 qt popcorn. (About 2/3 cup popcorn seeds.)

• 6 cups popped popcorn
• 1 stick butter or margarine
• 1 cup sugar
• 2/3 cup honey
• 1 tsp butter extract
• 1 tsp baking soda

1. Prepare popcorn and set aside.
2. In a large pot, over medium heat, add butter, sugar, honey and butter extract.
3. Stir until all ingredients are blended.
4. Simmer for 5 minutes.
5. Add baking soda and stir. (*Mixture will expand)
6. Pour honey butter mixture over popcorn and stir until evenly coated.

• 6 cups popped popcorn
• 2 Tbl butter or margarine (melted)
• 1 cup freeze dried strawberries
• 1 cup dark chocolate chips

1. Prepare popcorn, coat with melted butter.
2. Blend 1-2 tablespoons dried strawberries in food processor. Sprinkle the strawberry dust over the popcorn.
3. Spread popcorn out on a sheet of wax paper on a cookie sheet, sprinkle the remaining strawberries over the popcorn.
4. Melt chocolate. Drizzle over popcorn.
5. Cool in refrigerator for about 10 minutes. Serve.
6. Store leftovers in an air tight container.