Marshmallow Mashed Up Dessert

Lauren has really been into cooking and creating her own recipes this summer.  A half-used up jar of Marshmallow Fluff proved to be just the inspiration she needed for this dandy little dessert.

You will need:

Mrss Mllos
ice.cram
torolit
flss

Translated, that Means:

Marshmallow Fluff
Regular Ice Cream
Chocolate Syrup
1 Fish, put a little piece inside
If you want, Cashews

Directions:
1. Put Marshmallow Fluff in a bowl.
2. The ice cream can go in the bowl, too.
3. And then you put chocolate syrup on the ice cream.
4. And then you add the fishes.
And then 5. Stir it up. Then if you want cashews in it you can.
6. And then at the end you put it in the freezer. Five minutes.
7. And then you take it out, and then you stir it up some more.
8. And then you put it again five minutes in the freezer again.
9. And then that's all.  Then you can have it!

The Cat Hat in the Hat Parfait

Tonight The Cat in the Hat came back to our house.  Inspired by a simple yet clever little idea from preschool, we celebrated Dr. Seuss' 107th birthday late at our house with these gone-in-a-flash desserts.

1 box red Jell-O (cherry, strawberry, raspberry, etc.)

Cool Whip*

red sprinkles

clear glasses

1. Prepare Jell-O as directed on the package and allow to set completely.

2. Using a spoon, break up Jell-O until it is a crumbled mess in the bowl.

3. Line bottom of glass with a thin layer of Cool Whip.  Spoon on a layer of crumbled Jell-O, top with another layer of Cool Whip, then a second layer of Jello-O, and finish with a third layer of Cool Whip.  Top with red sprinkles as a finishing touch just before serving.

I was able to yield three glasses {pictured above} from one small box of Jell-O.  The portion was huge for all three of us, so if I were making it for a group of children I would use much smaller cups.

*You can substitute Redi Whip, but I find that Redi Whip runs quickly and does not hold up in the in between layers.  Finishing with Redi Whip on top, however, will give it more of a hat look if desired.

Key Lime Pie

I really thought when I left Florida I was leaving my favorite Florida recipe in the dust: Key Lime Pie.  If you knew how simple, inexpensive, and delicious it is to make at home you'd never pay the ridiculous prices venues charge for this tasty Sunshine State treat again.

Thanks to our neighbor and friend, Barb, for introducing me to Nellie & Joe's Famous Lime Juice, and to Kroger where I stumbled upon it by accident.

{Yes, it's supposed to be yellow!}

½ cup Nellie & Joe's Key West Lime Juice
14 oz. can of sweetened condensed milk
3 egg yolks (whites not used)
9" graham cracker pie crust
 
1. Combine milk, egg yolks and lime juice. Blend until smooth.
 
2. Pour filling into pie crust and bake @ 350º for 15 minutes. {Allow to stand 10 minutes before refrigerating.}
 
Garnish with lime slices if desired.
 
Just before serving, top with whipped cream.



In our local Florida grocery store, Publix, Nellie Joe's was located in the health food section and by the mixed drinks.  In our Ohio Kroger I found it next to the lemon juice in the juice aisle.  You can search their website for retailers, or order it directly from the site.

Nellie & Joe's Famous Lime Juice Website: www.keylimejuice.com/index.htm

Snow Ice Cream

Another apparent trend I am just stumbling upon.  What better place to conduct a tasty frozen science experiment then in the vast country where the snow is pure and clean, providing it hasn't been tainted by the dogs!

8 cups of clean, unblemished snow
1 14oz. can sweetened condensed milk
½ tsp. vanilla extract

Mix together, freeze until ready to serve, and enjoy. Yumm!

We decided to break up two small candy canes and flavor half of our ice cream candy cane style.

{Collect the Snow}

{Add Sweetened Condensed Milk}

{Stir in Vanilla}

{Keep Stirring}

{Candy Cane Snow Ice Cream}

{Vanilla Snow Ice Cream}

For more recipes and ways to incorporate making snow ice cream with science lessons: www.chemistry.about.com/od/snowsnowflakes/a/snowicecream.htm 

Crustless Pumpkin Pie

I first enjoyed a crustless pumpkin pie on our last Thanksgiving in Florida.  I'd never heard of it until my girlfriend, Michelle, brought it to our Thanksgiving dinner.

This year I'm in charge of making the pumpkin pie to bring to the neighbors'.  It's a small gathering, so I only need to bring one pie, and the thought of making an entire batch of crust that will likely go unused is just a waste.  (And I am not a fan or store-bought crust!)  So here I am, trying out the crustless pumpkin pie.

1 can (15 oz.) pumpkin purée
1 can (12 oz.) evaporated milk
3 eggs
½ tsp. salt
3 tsp. pumpkin pie spice
1 tsp. vanilla
2/3 cup powdered sugar

1. Combine all ingredients and beat until smooth.

2. Pour into a 9" sprayed pie pan.

3. Bake at 4oo° for 15 minutes, then at 325° for 2 hours, or until a knife is inserted in center and comes out clean.

What I liked about the crustless pie:
It's a whole lotta pumpkin and a lot easier to make when you don't have to roll out a crust!


The advantage of a crust-free pie:
Your calorie intake is significantly lower without the flaky bedding!


While I enjoyed this pie and it tasted almost as good as its crusted cousin, it just isn't the same without Grandma's special recipe for flaky goodness.  It was a big hit with our neighbor, Olivia, who isn't a fan of the crust to begin with.  I'm giving this 4 out of 5 pumpkins; although it is good, it doesn't quite live up to the original.

Pumpkin Swirl Brownies

If you're looking for an easy way to mix up your brownies, this is it.  It received rave reviews at Bunco and at school.  I have Betty Crocker to thank for this one.

Filling

3 oz. cream cheese, softened

½ cup pumpkin purée

1 egg

3 Tbsp. sugar

1 tsp. cinnamon

¼ tsp. nutmeg

Brownies

1 box Betty Crocker Walnut Premium Brownie Mix*

¼ cup vegetable oil

¼ cup water

1 egg

1. Heat oven to 350°.  Grease pan (8x8, 9x9 or 11x7).

2. In a small bowl, beat all filling ingredients with an electric mixer on low speed until smooth.  Set aside.

3. Make brownie batter as directed on box, using ¼ cup vegetable oil, ¼ cup water, and 1 egg.  Spread ¾ of the batter in pan.  Spoon filling by tablespoons evenly over batter.  Spoon remaining brownie batter over filling.  Cut through batter several times with knife for marbled design.

4. Bake 40-45 minutes or until toothpick inserted into center comes out almost clean.  Cool completely.  Cut into desired size squares.

Store in refrigerator.

*This can be made with any brownie mix; stir up your brownies according to the directions on the box or recipe. 

What I liked about these:

The marriage of chocolate and pumpkin is a delicious any-time-of-the-day treat.  The bites of walnuts, divine!

What I would do different:

I didn't have enough time to let these cool completely before serving them last evening.  While they were still good, they were even better cooled, and just as delicious the next day.

What is great about these:

They don't take a lot of time to whip up, and they can be made from things you keep in the fridge and the pantry.  Plus, they're just different enough, making them an even sweeter treat!

I'm giving these brownies 4 out of 5 pumpkins.



Cherry Dessert

This is one I look forward to my aunt making every Christmas.  It's relatively simple to make, and always hits the spot.  I'll be serving it for Book Club tonight.... Thanks, Mary!

Graham Cracker Crust

2½ cups graham cracker crumbs (2 packages of graham crackers)

¼ lb. melted butter (1 stick)

Cherry Topping

8 oz. box Philly Cream Cheese, softened

pinch of salt

1 tsp. vanilla

1 cup powdered sugar

1 pint whipping cream

2 cans cherry pie filling

1. Heat oven to 350°.  Combine graham cracker crumbs with melted butter.  Mix well and press into 9x13" baking pan.  Bake for 10 minutes and let cool.

2. Mix together cream cheese, vanilla, powdered sugar, and salt.

3. Whip whipping cream until it peeks.  Add to cream cheese mixture and blend well.

4. Spread over cooled graham cracker crust and top with cherry pie filling.

Chill before serving.

Oreo Balls

I used these as they eyeballs in our Halloween treat bags for school this year.

1 pkg. Oreo cookies

1 (8 oz.) pkg. cream cheese, softened

1 (16 oz.) pkg. vanilla almond bark

1. Crush cookies in food processor*.

2. Add cream cheese and process until smooth and doughy.

3. Form into 1" balls.

4. Dip in melted almond bark.

5. Cool on wax paper in fridge until set.

*Since I do not own a food processor, I used my blender to crush the cookies finely, starting with the Crush Ice setting.  Do one row at a time, pouring out the crushed cookies into a large mixing bowl after each row is well ground.  Mix in cream cheese with a hand mixer on low, then increase speed and mix until it is smooth and doughy.

To Make Them Look Like Eyeballs:

1. Place one mini M&M on top of ball after it has been freshly dipped in almond bark, with the 'M' side down.

2. Spray with red food coloring spray.

{Abby and Lauren's Halloween Treat Bags--2010}

Pumpkin Bars

This one is an old standby from my mom.  She usually makes these as bars, baking them on a jelly role pan.  I didn't want to have that many left to contend with, so I made mine more like a cake.  Even so, it won over the approval of the committee at our pumpkin carving gala tonight.

Bars/Cake

2 cups flour

2 cups sugar

1 cup salad oil

4 eggs

1 can (15 oz.) pumpkin purée

2 tsp. cinnamon

¼ tsp. nutmeg

¼ tsp. ginger

½ tsp. salt

2 tsp. baking powder

1 tsp. baking soda

1. Preheat oven to 350°.

2. Mix all ingredients together.

3. If baking bars, spread on a greased jelly role pan and bake for 30 minutes, or until a toothpick comes out clean when stuck into the center.  If baking in a 9x13" cake pan, bake for about 50 minutes, or until a toothpick comes out clean when stuck into the center.

4. Frost when completely cool, and refrigerate until ready to serve.

Frosting

4 oz. cream cheese, softened

½ cup shortening

2 cups powdered sugar

½ tsp. vanilla

½ tsp. salt

Mix well with a mixer and frost bars.

What I like about these:
Unless someone is completely offended by pumpkin, it's a hit with everyone!

What You Should Know:
If you make this as a cake, at the 30-minute mark the edges will be done.  I covered them with aluminum foil (yes, it can get tricky) then baked the cake for another 20 minutes.

Also, because there is less surface area, the cake requires less frosting, so I did end up discarding some.

I'm giving this recipe 5 out of 5 pumpkins.  A classic pumpkin treat!

Apple Pizzas

This recipe came from one of the veteran teachers at our preschool.  This makes the perfect after-school snack.  It's even one a junior chef could do almost entirely on their own.

1 can Pillsbury biscuits, 10 count

1-½ Tbsp. butter, melted

1 cup applesauce

3 Tbsp. brown sugar

Sprinkle of cinnamon

1. Preheat oven to 400º.

2. Spread biscuits out onto a baking sheet or stone.

3. Brush each with melted butter.

4. Spread a spoonful of applesauce on top.

5. Mix together brown sugar and cinnamon, sprinkle on top.

6. Bake about 10 minutes or until golden brown.

Pumpkin Chocolate-Chip Squares

Here it is, the first recipe in my 12 Days of Pumpkin challenge.  The great thing about pumpkin is that it is loaded with the antioxidant beta-carotene (vitamin A). Thank you, Susie, for sharing this delightful taste of autumn, and I feel even better knowing it is packed with a nutritional punch!

2 cups flour
1 Tbsp. pumpkin-pie spice OR 2 teaspoons cinnamon, ½ teaspoon ginger, and ½ teaspoon nutmeg
1 tsp. baking soda
¾ tsp. salt
1 cup (2 sticks) unsalted butter, room temp.
1-¼ cups sugar
1 large egg
2 tsp. vanilla
1 cup canned pumpkin purée*
2 cups (12 oz.) chocolate chips

1. Preheat oven to 350°. Grease or spray 9x13" baking pan.

2. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.

3. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin purée (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.

4. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes.

Cool completely in pan.

*Ironically, my sister made these yesterday as well.  She added the entire can of pumpkin purée (15 oz.) and said it was delish.  Waste not, want not.... add the whole can if you like!

What I like about these:
What don't I like about these?  They literally taste like Fall, laced with chocolate.  Yumm!

These go well with:
A warm tasty beverage.... tea, coffee, hot apple cider.  Or if you prefer, a cold glass of milk.

What I didn't expect:
That the house would smell so amazing, even hours after they came out of the oven.  I went to bed breathing in its fragrant glory.

I recommend making these for:
An office treat, a family gathering, a school snack, an after school snack, or a neighborly offering.  Frankly, just having them on the counter to be devoured is reason enough to stir these up.

This recipe easily receives the 5 out of 5 pumpkin rating.

Banana Bread

There's nothing fancy about this baked good, but hands down it is the best banana bread I've ever sunk my teeth into. Not to mention a great use for those over ripe bananas!

3 bananas, mashed
1 cup sugar
1 egg
1½ cup flour
1/4 cup butter
1 tsp. baking soda
1 tsp. salt
1 cup walnuts, finely chopped

1. Cream bananas, sugar & butter.
2. Mix in egg.
3. Blend together with flour, baking soda & salt.
4. Add finely chopped walnuts, mixing in well.
5. Bake @ 325° for 1 hour, 20 minutes or until golden brown.

Dirt Dessert

Today's playdate called for something fun & clever. Dirt Dessert is far from a new invention, but if I was going to make it, I was going to go all the way. This is our deceptive interpretation of the tasty pudding treat.



2 cups cold milk
1 4-serving size package instant chocolate pudding
8 oz. Cool Whip, thawed
1-1/2 cups Oreo cookies (about 20), crushed (divided)
14 gummy worms
7 Whoppers candies
7 terra cotta pots
7 stemmed flowers

{The day before I made the dessert I soaked the pots in hot water (no soap as the pots are porous), then wiped them with rubbing alcohol, rinsed, and let them dry over night. I also dipped the flower stems in alcohol to kill & remove unwanted chemicals.}
1. Prepare instant pudding with 2 cups cold milk, as directed on box. Refrigerate 5 minutes to thicken.

2. Stir in Cool Whip & 1/2 cup crushed Oreos.

3. Place one Whoppers candy into the hole of the pot to plug the hole (this also makes for a fun surprise at the end).

4. Spoon in pudding mixture to fill pot half-way. Add one gummy worm, then fill put with pudding. Place one gummy worm on top, letting the head peak over the edge. Cover with crushed cookies and garnish with a flower.

5. Chill until ready to serve.

An alternative to terra cotta pots would be to use clear plastic cups, in which case you would not need the Whoppers candy. This can also be made in a much larger terra cotta pot, garnished with a bunch of flowers, then scooped with a small sandbox shovel.

Rice Krispie Bars

Due to excellent short-term memory, Lauren could tell you how to make this classic kid favorite. But in the event you're looking for something a little more precise, here's where to find it.

3 Tbsp. butter
1 10.5 oz. package marshmallows
6 cups Kellogg's Rice Krispies cereal

1. Melt butter in a large sauce pan over low heat; be careful not to brown.

2. Add marshmallows & stir until completely melted.

3. Remove from heat. Using a buttered spatula or waxed paper, press mixture evenly into a greased 13 x 9 x 2" pan.

4. Cut into 2 x2" squares when cool.

Makes 24.

Note:
Use fresh marshmallows for best results.
Do not use diet or reduced fat margarine.

Lovely Jigglers

This fun and festive treat is a delicious way to layer on the love this Valentine's Day.



3 pkg. (3 oz. each) Cherry Jello
3 packets (.25 oz. each) unflavored gelatin, divided
1/2 cup plus 2 Tbsp. plain or vanilla yogurt
1 1/4 cups white grape juice

1. For Red Layers: bring 2 cups water to a boil in a saucepan. Add cherry Jello & 1 packet unflavored gelatin; stir until dissolved. Remove from stove.

2. For Pink Layers: transfer 2/3 cup red gelatin mixture to a bowl and whisk in yogurt.

3. For Clear Layers: Pour grape juice into a bowl. Sprinkle on two packets unflavored gelatin & let stand 5 minutes. Microwave on high for 1 minute, until gelatin has dissolved.

4.Assemble:

• Pour 2/3 cup red mixture into 8" square baking pan. Refrigerate until set, about 15 minutes.
• Top with half of pink mixture, refrigerate 15 minutes.
• Add half of white mixture, refrigerate 15 minutes.
• Top with 2/3 cup red mixture, refrigerate 15 minutes.
• Pour on remaining white mixture, refrigerate 15 minutes.
• Add remaining pink mixture, refrigerate 15 minutes.
• Finish with the last 2/3 cup red mixture; refrigerate until completely set, about 2 hours or overnight.

5. Dip bottom of the pan briefly in hot water to loosen. Invert onto a cutting board and use a metal heart-shaped cookie cutter deep enough to cut through entire mold, or cut into 1 1/2" cubes. Makes 25 cubes; the number of hearts will depend on the size of the cookie cutter.

Frosting for Sugar Cookies

This recipe is more of a guide.... The measurements are not exact because it was handed down from my grandma, and that's how she cooks.

-Put powdered sugar in a bowl large enough for mixing. Start with a cup, you can always add more.
-Add a small amount of vanilla extract--about 1/2 tsp.
-Add a small amount of milk--about 1 tsp. If you need more to stiffen the frosting, heat the milk first.
-Add butter or margarine, softened--approximately 1/2 stick. Add more butter to cut sweetness if necessary.

Cream with a hand mixer.

Once frosting is to your liking, divide into bowls if desired and add food coloring. Stir well. Do not let stand, frosting hardens fast.

Sugar Cookies

In my opinion this is the best sugar cookie recipe for cutouts.... They're a hit at any holiday!

Cream Together:
1 1/2 cups sugar
1 cup shortening
3 medium eggs
1 tsp. vanilla
1/2 tsp. lemon extract

Add:
4 1/2 cups flour, sifted or 4 cups unsifted
1/2 tsp. salt
1 tsp. soda

Mix together and chill. Roll to 1/8" & cut. Bake at 350° until they raise. Don't let them get brown (except around the edges).

Chocolate Pumpkin Cupcakes

We've got pumpkin on the brain. This is an easy and delicious recipe for chocolate cake, or cupcakes in our case, that substitutes all of the added fat with pumpkin. These are good with or without frosting, but of course we couldn't pass up the opportunity to frost and decorate, especially when sprinkles are involved.

1 box chocolate cake mix
add eggs as directed on the box
1 15 oz. can pumpkin

Bake according to directions on the box. Frost if desired. These tasty treats freeze & defrost well to enjoy for weeks!

"Ice Cream" Cake Cones

Whether you're looking for a way to jazz up a kids' birthday party, trick your little sweet tooth, or you want to mix up a fun baking activity, this one's a sure hit!

Cake Cones

1 box cake mix
ice cream cones, flat-bottom cupcake liners for extra batter

In a mini muffin tin arrange cones.
Spoon batter into cones to fill about 3/4 of the way full, and bake according to the directions on the box.
If you still have batter left after filling cones, pour remaining batter into cupcakes.
I found the cones took a little longer to bake, so watch for them to be golden brown on top.
It is okay if the batter bakes over the side of the cone, it offers more surface area for frosting and gives the illusion of a melting cone.

*Hint: Fill empty muffin cups with water to keep cake moist while cooking.

The Best Homemade Frosting

2 c. powdered sugar
2/3 c. Crisco shortening
1 tsp. vanilla
1 tsp. butter flavoring
1 tsp. almond extract (use just a little bit more than 1 tsp.)
1 Tbsp. milk (use a little less to make frosting more stiff)
choice of food coloring

Mix all with a hand mixer until creamed & frost.

Frosts 24 cupcakes or one 9x13 cake.

Garnish as desired with sprinkles, jimmies, crushed candy bars, etc.