Chocolate Eclair Dessert

You guys...this dessert is probably the easiest, fastest, dessert I've ever made. And quite possibly one of the yummiest! So simple yet so delicious! If you need a chocolate fix or a quick dessert, this is a great recipe!

(Recipe and photo are from thekitchenismyplayground) 

Filling:

2 (3.5 oz) boxes vanilla instant pudding 

3 cups milk

1 (8 oz.) container Cool Whip

2-3 sleeves graham crackers

Chocolate topping:

1/3 cup cocoa

1 cup sugar

1/4 cup milk

1 stick butter (1/2 cup)

1 tsp vanilla

For the filling: Combine pudding mix and milk; beat. Stir in cool whip.

Place a layer of graham crackers in the bottom of a 9x13 inch dish. Spread 1/2 of the pudding mixture over the graham crackers. Repeat with another layer of graham crackers and pudding; then top with a final layer of graham crackers. 

For the topping: Bring cocoa, milk, and sugar to a full rolling boil; boil for about 1 minute, stirring very frequently. Remove from heat and cool one minute. Add butter and vanilla; stir until butter is melted.

Pour chocolate topping over the top layer of graham crackers.

Refrigerate overnight.

Orange lemon jello salad

2 small boxes orange jello mix

1 large package lemon cook and serve jello

1 container cool whip

Make each jello in a separate pan as directed. Combine the orange and lemon together and put in a bowl and refrigerate overnight. Add the cool whip and beat together until combined and smooth. If desired save a couple large scoops of cool whip to spread over top. Once combined refrigerate for a few hours before serving. 

Vanilla Buttercream Frosting

1 cup (2 sticks) unsalted butter (don't microwave to soften, let it sit out, it will affect the consistency if it's too hard or too runny)

4 cups powdered sugar (sifted, makes the frosting smoother)

1/4 tsp salt

1 TBSP vanilla extract

2 to 4 TBSP milk

Beat butter for a few minutes on medium speed. Add three cups of powdered sugar and see what the consistency is like, if it isn't thick enough add the last cup of powdered sugar. (I used 4 cups because I wanted it thick to decorate cupcakes.) Have the speed on low while mixing in the powdered sugar so it doesn't make a mess. Next add the vanilla, salt and 2 TBSP of milk. If the frosting is too thick add more milk a tablespoon at a time. I only used 2 TBSP because I wanted mine thick.

This is a simple buttercream recipe but it tastes really good! Make sure to use unsalted butter and sift your powdered sugar or the consistency won't be right. I found this recipe at savory sweet life dot com.

Coconut Oatmeal No Bake Cookies

2 C. Sugar

3/4 C. Butter

2/3 C. Milk

1 (3.4 oz) box instant coconut flavored pudding mix

2 1/2 C. quick cooking oats

1 C. sweetened shredded cocount

1/2 tsp. vanilla

In a large pan mix together sugar, butter, and milk. Bring to a boil. Boil two minutes. Turn off the heat and add the pudding, oats, coconut and vanilla. Mix well and let stand 5 minutes. Drop by teaspoon on to wax paper or foil that has been sprayed with nonstick spray. Allow to cool completely. Enjoy!

(Recipe found off Pinterest - http://auntpegsrecipebox.blogspot.com/)

White Cake with Cream Cheese & Raspberry Topping

1 White cake mix

1- 8 oz. cream cheese, softened

2 cups powdered sugar

2 cups whipping cream, whipped

1 raspberry danish box

2-3 cups fresh raspberries

1 package frozen raspberries, thawed

You can either make 2, 9x13 pans or 1 sheet cake. Make cake as per directions on box. If you make it on the sheet cake bake for 20 minutes and check it to see if it is finished with a toothpick in the middle. You don't want it dry.

Let cake cool. In the meantime combine the cream cheese, powdered sugar, and whipped cream together until smooth. Spread over cooled cake.

Follow the directions on the raspberry danish box. Once it has cooled add the fresh and frozen raspberries. Spread over the cream cheese layer. Cover and allow to set in fridge. Enjoy!

(This is what the raspberry danish box looks like.)

BYU Mint Brownies

From BYU Magazine

1 Cup Butter

1/2 Cup Cocoa

2 TBSP Honey

4 Eggs

2 Cups Sugar

1 3/4 Cup Flour

1/2 TBSP Baking Powder

1/2 tsp Salt

1 Cup chopped walnuts (I left these out)

12 oz. chocolate frosting (I used the mint frosting recipe below and just left out the mint flavoring and green food coloring and added 1/3 cup of cocoa.)

Mint Icing-

5 TBSP Butter

dash of salt

3 TBSP Milk

1 TBSP Light Corn Syrup

2 1/3 Cup Powdered Sugar

1/2 tsp. Mint Extract

1-2 drops green food coloring

Melt butter and mix in cocoa. Let cool. Add honey, eggs, sugar, flour, salt, and baking powder. Mix well. Add nuts. Pour batter in to a greased 9x13 pan and bake at 350 for 25 minutes. Cool.

Prepare mint icing. Soften Butter. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and green food coloring. Mix. Add milk slowly until consistency is a little thinner than cake frosting.

Spread mint frosting over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from freezer and carefully add the layer of chocolate frosting.

These are amazing brownies. Enjoy!

Banana Bread

6 TBSP sour cream

1 1/2 tsp. baking powder

2 C. sugar

1 C. butter

3 eggs

1 1/2 tsp. vanilla

1/2 tsp. salt

3 bananas

2 1/4 C. flour

In a small bowl mix sour cream and baking powder, set aside. Combine sugar, eggs, butter, and vanilla. Mix well. Add bananas, mix. Add the sour cream mixture, mix. Stir in flour and salt. Grease 2 bread pans and bake at 350 degrees for 50-60 minutes.

Dump Cake

(Picture from mikki-whatscooking.blogspot.com)

1 large can crushed pineapple
1 large can cherry pie filling
1 box yellow cake mix
1 cube butter
chopped pecans

Dump the can of pineapple and the can of cherries in the bottom of a cake pan. Mix together and spread over the bottom of the pan. Next sprinkle the entire box of cake mix evenly over top of the fruit. Then thinly slice the cube of butter into small squares and place evenly over the cake mix. Then add the chopped nuts over top of the butter and cake mix. Bake at 350 for 45 minutes uncovered. I am not a huge cherry fan but this is so easy and seriously SO YUMMY! Don't let the cherries mixed with pineapple scare you away, it really is good! Enjoy!

Paradise Cake

1 can mandarin oranges, 11 1/2 oz.
4 eggs
1/2 cup vegetable oil
1 pckg. yellow pudding cake mix
1-20 oz. can crushed pineapple
1- 3 oz. pckg. vanilla instant pudding
1- 8 oz. carton frozen Cool Whip, thawed

Preheat oven to 350 degrees. Grease a 9x13 cake pan. Combine mandarin oranges (with the juice), eggs, and oil. Mix well. Stir in cake mix and mix well. Pour into greased baking pan. Bake 30 minutes or until cake is done.
Leave cake in pan and cool. Make topping by mixing crushed pineapple with juice, vanilla instant pudding and Cool Whip. Spread over cooled cake. Refrigerate until ready to serve, and keep in the refrigerator after serving.
This is a great summer treat! Nice and light! Enjoy!

Quacker Oatmeal Chocolate Chip Cookies

1/2 lb. (2 sticks) margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt (optional)
3 cups Quaker Oats (uncooked)
1 cup chocolate chips

Heat oven to 350 degrees. Beat together margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon, and salt; mix well. Stir in oats and chocolate chips; mix well. Drop by rounded tablespoons onto ungreased cookie sheet. Bake 10-12 minutes or until golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Makes about 4 dozen.

O' Henry Bars

1 Cup Sugar
1 Cup Karo Syrup
1 Cup Peanut Butter

4 1/2 Cups Rice Crispies Cereal
1 Cup Shredded Coconut
1 Cup dried, roasted, salted peanuts, chopped

Mix sugar and Karo syrup together in a small microwavable safe bowl. Microwave on high for 3 1/2 minutes until sugar is dissolved.
Mix in peanut butter and stir until smooth. (The sugar mixture should melt the peanut butter.)
In a big bowl, mix together the rice crispies, coconut, and chopped peanuts. Pour peanut butter mixture over top and mix together. Put in a buttered 9X13 pan and pat down until even.

Topping:
1 pkg. milk chocolate chips
2 TBSP shortening

Microwave for 2 minutes (chocolate chips will look like they are not melted yet, but they will be soft when you stir them.) Stir until smooth and pour over bars evenly. Allow the chocolate to set up before serving. Enjoy!
(Thanks to my mother-in-law Claudia for this yummy recipe!)

Granny's Apple Crisp

(This recipe is from Worldwide Ward Cookbook by: Deanna Buxton, recipe from Cheryl Teerlink, page 226.)

10-12 medium Granny Smith apples, peeled and cubed
3 TBSP. flour
1 C. sugar
1 tsp. cinnamon
1 TBSP. lemon juice
3 C. flour
1 C. oatmeal
1 C. packed brown sugar
1/2 tsp. cinnamon
1 C. butter, melted

Place the apples in a large mixing bowl. Stir in the 3 TBSP. flour, sugar, cinnamon, and lemon juice until apples are thoroughly coated. Pour apple mixture into a 9 x 13-inch baking pan. Set aside. Stir together the 3 C. flour, oatmeal, brown sugar, and cinnamon. Add the melted butter and stir until the mixture is completely incorporated. Crumble the topping mixture over the apples and bake at 350 degrees for 30 minutes or until topping is golden brown. Serve with ice cream or half-and-half cream. Makes 10 servings.

Pumpkin Bread

3 Cups + 8 TBSP sifted flour

2 tsp Soda

2 tsp Salt

2 tsp Cinnamon

2 tsp Nutmeg

1 Cup Vegetable Oil

4 Eggs

3 Cups Sugar

3 Cups Pumpkin

11 TBSP Water

Sift all dry ingredients together. Mix in remaining ingredients. Bake at 325 for an hour. This will make one large loaf.

(Thanks to my Grandma Schumacher for the yummy recipe!)

Ice Box Dessert

1/2 Gallon box of vanilla ice cream

1 can frozen raspberry lemonade or limeade

1 pckg. graham crackers

butter

First melt 1/2 cube of butter and smash graham crackers to make the crust. Add butter to graham crackers and mix together. Next remove ice cream from container into a large bowl. Add the lemonade or limeade and mix them together until mixed in well. In a cake pan place the crust mixture on the bottom and even out. (Remember to save a little extra crust to sprinkle over top of desert.) Next add the ice cream mixture to the pan and even out. Sprinkly remaining crust over top of desert. Freeze until hardened.

This makes such a yummy summer desert. I prefer using the raspberry lemonade but both are really good! Enjoy!

Snickerdoodles

1 cup soft shortening (part butter)

2 eggs

2 tsp. cream of tarter

1/4 tsp. salt

1 1/2 c. sugar

2 3/4 c. sifted flour

1 tsp. soda

Mix shortening, sugar, and eggs. Sift together and stir in flour, cream of tarter, soda, and salt. Roll into balls the size of small walnuts. Roll in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on ungreased baking sheet. Bake until lightly browned, but still soft, at 400 degrees for 8 to 10 minutes. (Recipe from Marilyn Doherty)

Chocolate Chex Caramel Crunch

8 cups Chocolate Chex cereal
3/4 cup packed brown sugar
6 TBSP Butter or Margarine
3 TBSP light corn syrup
1/4 tsp baking soda
1/4 cup white vanilla baking chips

1. Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper.
2. In 2-cup microwavable measuring cup, microwave brown sugar, butter, and corn syrup, uncovered on High 1 to 2 minutes, stirring after one minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-size pieces.
3. In small microwavable bowl, microwave vanilla baking chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth. (bowl will be hot). Drizzle over snack. Refrigerate until set. Store in tightly covered container.

This is a yummy snack that only takes a few minutes to make. Enjoy!
Found at chex dot com.

The BEST Sugar Cookies

These cookies are so moist and yummy! You may think it's weird the recipe calls for sour cream, but it makes them that much more moist! I love this recipe!

3 1/4 cups flour
1 tsp soda
1/2 tsp salt
1 cup sugar
1 egg
1 tsp vanilla
1 cube butter
1/2 cup sour cream

Mix flour, soda, and salt, set aside. Combine other ingredients for 2 minutes. Add the flour mixture and mix well. Make sure to flour well when rolling out dough. Cook at 400 degrees for 4-7 minutes. It's hard to know how long to cook these, it just depends on the oven but keep an eye on them, you don't want them turning golden, they need to stay that white color. Just take them out when they look not quite done, they will probably be done.

Frosting-

2 cups powdered sugar
1 stick butter
1/2 tsp vanilla
1/2 package cream cheese
1/2 tsp almond flavoring (optional, but yummy)
1 tsp popcorn salt (to help get rid of the grainy texture)

Mix together. Add color dye for fun frosting. Enjoy!

Chocolate Crumb Bars

2 sticks of butter-softened

2 cups flour

1/2 cup sugar

1/4 tsp. salt

1-12 oz. pack of semi-sweet chocolate chips (divided)

1 can sweetened condensed milk

1 tsp. vanilla

1 cup chopped nuts

Beat butter until creamy. Beat in flour, sugar, and salt until crumbly. With floured fingers press 2 cups of the floured mixture onto the bottom of a 9 x 13 greased (glass) baking dish. Reserve remaing mixture. Bake at 350 degrees for 10-12 minutes. Warm 1 1/2 cups of chocolate chips and sweetened condensed milk in small heavy saucepan over low heat; stirring until smooth. Stir in vanilla. Spread over hot crust. Stir chopped nuts, remaining chocolate chips and crumb mixture together. Sprinkle over chocolate filling. Bake at 350 degrees for 25-30 minutes, until center is set. Cool in pan, on a wire rack.

Serves 2 1/2 dozen (I cut them into small bite size portions)

I can't take credit for this super-yummy recipe, a lady I work with gave it to me after she brought them into work! They are SO YUMMY! Enjoy!

Homemade Oreos

Ingredients for Cookies-

2 Boxes of Devil’s Food cake mix

¾ Cup Shortening

4 Eggs

Ingredients for frosting-

ShorteningPowdered Sugar

1 TBS Vanilla

¼ Cup Milk

First, mix all the ingredients for the cookies together, either with a hand mixer or an electric mixer. The dough should be pretty thick. Next make small balls with the dough and put on a cookie sheet. (No need to grease.) The dough balls don’t need to be as big as you would do if you were making regular cookies because you will be using 2 cookies to make one oreo cookie. Bake at 375 degrees for 8-10 minutes. The trick to keep them soft is to take them out when they look not quite done, makes for a soft, yummy cookie!For the frosting, I kind of just mix the ingredients until its sweet enough and thick enough. I would start with a cup and a half of shortening and add more if it doesn’t look like enough. Just add powdered sugar until you think it’s thick and sweet enough.Let the cookies cool before frosting them. Enjoy!*Its also fun to add color dye to the frosting for special occasions!

Muddy Buddies

9 cups rice Chex cereal

1 cup semisweet chocolate chips

1/2 cup peanut butter

1/4 cup butter or margarine

1 teaspoon vanilla

1 1/2 cups powdered sugar

1. In large bowl, measure cereal; set aside.

2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter, and butter uncovered on high 1 minute. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

I halfed this recipe for Dev and I, and it made just enough for both of us! Anyway, enjoy this snack, its super yummy!