Five-Minute Fudge Wreath

Prep Time: 5 min

Level: Easy
Yield: 32 servings (2 pounds)


Ingredients

1 (12-ounce) bag semisweet chocolate morsels
9 ounces (3/4 of a 12-ounce bag) butterscotch morsels
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 (8-ounce) can walnut halves
1/2 cup (a couple of handfuls) currants
8-inch cake pan, lightly greased with softened butter
Candied cherries, red and green, for garnish, optional


Directions

Place a heavy pot on the stove and preheat it over low heat. Add chips and milk and stir until chips are melted and milk combined. Save the empty condensed milk can. Stir in vanilla and remove fudge from heat. Add nuts and currants and stir in immediately.


Cover empty condensed milk can with plastic food wrap and center it in the greased cake pan. Spoon fudge into pan around can, making sure to recenter can if it drifts.


The fudge will set up almost immediately. Garnish can only be added in the first minute or 2 the fudge is in the pan, so work quickly. Decorate your wreath with "holly" made from cut candied red and green cherries. A wreath left plain can be garnished with a pretty fabric bow when serving. Chill covered in the refrigerator and slice fudge very thin when ready to serve, a little goes a long way.

From: foodnetwork.com

Devilish Angel Cake with Wine Soaked Berries

Prep Time: 22 min
Level: Easy
Yield: 4 servings (you can have seconds, on a date night)

Ingredients

* 1/3 cup dry Italian red wine
* 3 tablespoons sugar
* A few grinds black pepper
* 1/2 pint strawberries, sliced
* 1/2 pint blackberries
* 1 store bought angel food cake
* Whipped cream, canister
* Finely chopped fresh mint leaves or orange zest, for garnish

Directions

Combine wine, sugar, and pepper in a medium bowl. Add berries and soak
20 minutes. Cut the cake into thick slices. Serve wedges doused with
wine soaked berries then garnish with whipped cream and fresh mint or
orange zest.

From: foodnetwork.com

Apple Crisp

Cook Time: 20 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

* 6 McIntosh apples, peeled and diced into 1/2-inch pieces
* 1/2 lemon, juiced
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground or freshly grated nutmeg
* 2 tablespoons granulated sugar
* 1/2 cup flour or fine graham cracker crumbs
* 1/2 cup brown sugar
* 1/2 stick butter
* 1 pint vanilla ice cream

Directions

Preheat oven to 400 degrees F. In a 9 by 12 baking dish, combine
apples, lemon juice, cinnamon, nutmeg and sugar. In a small bowl, mix
flour or graham cracker crumbs, brown sugar and butter together using
the tines of a fork and your fingers, working until even, small
crumbles form. Sprinkle topping evenly over apples and bake 15 to 20
minutes until apples are just tender and topping is golden brown. Top
dishes of apple crisp with small scoops of vanilla ice cream. YUM!

French Vanilla Ice Cream with Sauteed Bananas and Phyllo Triangles

Cook Time: 25 min
Level: Easy
Yield: 4 servings

Ingredients
Triangles:

* 4 sheets phyllo dough, 13 by 17
* 3 tablespoons butter, melted, plus 2 tablespoons butter
* 1/2 cup sugar
* 2 teaspoons ground cinnamon
* 2 bananas, thickly sliced
* 2 bananas, sliced on an angle
* 2 tablespoons dark brown sugar
* 2 shots spiced rum
* 1 pint French vanilla bean ice cream

Directions

Preheat oven to 400 degrees F.

Spread a cookie sheet with parchment paper. Top with a layer of phyllo
and brush the sheet with the melted butter. Mix sugar and cinnamon.
Scatter a layer of sugar across the butter coated pastry. Repeat with
2 more layers of pastry, then top with a final sheet of dough then cut
pastry into long triangles, working from side to side of the cookie
sheet, using a sharp paring knife or pizza wheel. Cover the pastry
with another sheet of parchment paper and another cookie sheet. Place
pastry in the hot oven and bake 15 minutes or until golden. Remove
pastry from oven to cool.

Begin other recipes in your menu while pastry bakes.

When you are ready to serve dessert, heat a medium nonstick skillet
over medium high heat. Add 2 tablespoons butter. When butter melts,
add bananas and saute 3 minutes. Sprinkle with brown sugar to coat
bananas. When sugar melts around fruit, add rum and flame it. Pour rum
from shot glass, not from the bottle, to prevent flame ups. When flame
goes out and alcohol has evaporated, spoon warm bananas into cocktail
glasses. Top with small scoops of French vanilla ice cream and garnish
with phyllo triangles. Serve extra triangles on a pretty plate for
sweet snacking.

Macadamia Coconut Cookie Bars

Cook Time: 20 min
Level: Easy
Yield: 16 bars

Ingredients

* 1 package dry sugar cookie mix, prepared to package directions
* 1 cup macadamia nuts
* 1 cup shredded coconut
* 1 cup white chocolate chips
* 9 by 12-inch baking dish
* Softened butter, to prepare baking dish

Directions

Preheat oven to 375 degrees F.

To cookie mix prepared to package directions, add nuts, coconut and
white chocolate chips. Butter the baking dish and spread cookie dough
evenly into a thin layer across the baking dish. Bake bars for about
15 minutes, or until lightly golden brown. Remove from oven, and cool
slightly. Then cut into squares, remove with offset spatula and serve.

Individual No-Bake Strawberry Cheesecakes

Cook Time: 10 min
Level: Easy
Yield: 6 servings

Ingredients

* 12 strawberries
* 12 ounces softened cream cheese, 1 1/2 (8-ounce) bricks
* 2/3 cup sour cream
* 1 cup confectioners' sugar
* 1 teaspoon vanilla extract
* 6 individual gram cracker crusts, available on baking aisle

Directions

Coarsely chop 6 berries and place in food processor. Add cream cheese,
sour cream, confectioners' sugar, vanilla extract and process until
smooth. Using a rubber spatula, fill pie tins. Garnish cheesecakes
with slices of remaining berries.

Quick Double Chocolate Cupcakes

Note: Make a kid's cupcake party even easier on yourself: Go to your
favorite bakery and ask for undecorated vanilla and chocolate
cupcakes. Then, all you have to do is whip up some icing and put out
the toppings!

1 box Devil's Food Cake Mix (recommended: Duncan Hines Moist Deluxe)
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
1 cup mini semisweet chocolate chips, divided
2 to 3 cups Cupcake Icing, recipe follows, colored with your favorite color

Preheat the oven to 350 degrees F. Line 2 (12-portion) muffin tins
with paper cupcake liners and set aside.

In a bowl, using an electric mixer, mix the cake mix, water, oil, and
eggs on medium speed until moistened and smooth. Stir in 3/4 cup
chocolate chips. Divide the batter evenly among the muffin tins,
stirring it occasionally to redistribute the chocolate chips. The
batter will nearly fill each liner to the top. Evenly sprinkle the
remaining chocolate chips over the tops of the cupcakes. Bake until
the cupcakes spring back when lightly touched, or a toothpick inserted
in the center comes out clean, about 15 to 18 minutes. Transfer to a
rack to cool.

When cool, put the icing out with spoons or small spatulas along with
bowls of the cupcake toppings for the kids to decorate their own
cupcakes.

Cupcake Icing for a Crowd:
1 pound unsalted butter, at room temperature
3 pounds confectioners' sugar (3 boxes)
1/4 cup whole milk, at room temperature
1 tablespoon vanilla extract
Food coloring, such as yellow, blue, and red, or your favorite

In the bowl of a large electric mixer, using the paddle attachment,
whip the butter on high speed until very soft. Meanwhile, place a
large sheet of parchment paper on a work surface. Using a large
sifter, sift a pound of confectioners' sugar onto the parchment. This
helps prevent clumping, and makes the mixing easier. Lower the speed
of the mixer, and, using the parchment as a funnel, pour the sugar
into the bowl and mix slowly until combined. Add the milk and mix
until combined. Sift the second pound of sugar onto the parchment
sheet. Again at low speed, add the sugar and mix well. Once combined,
sift the remaining sugar and add it with the vanilla and mix. Once it
is combined, turn the mixer speed up and beat the icing until very
light and fluffy, about 3 to 4 minutes.

If desired, divide the icing into smaller batches and color with food coloring.

Spread the icing on cooled cupcakes while at room temperature.
Refrigerate any leftover icing, but be sure to let it come back to
room temperature before using. Re-whip the icing to make it fluffy
again.

Cupcake toppings:
Licorice whips
Crushed peppermint candies
Crushed lemon drops
Multi-colored jimmies or nonpareils
Mini white and dark chocolate chips
Small chocolate candies
Colored decorating sugars
Cereals such as corn pops, fruit rings, or graham cracker cereal squares

Yield: about 8 cups, enough for at least 6 dozen cupcakes
Prep Time: 10 minutes
Ease of preparation: easy

From: food network

Coco-Nut Caramel Chews

5 ounces soft caramel candies, 24 pieces, unwrapped
1/2 cup unsalted dry roasted peanuts
1/4 cup white chocolate chip morsels, 2 handfuls
1 1/4 cups sweetened coconut flakes
Vegetable cooking spray

Line a 8 by 8-inch square microwave safe dish with plastic wrap allowing the wrap to come over the sides. Spray the prepared dish with cooking spray.

Spray a medium size, microwave safe bowl with cooking spray. To the prepared bowl, add the caramel candies, peanuts, white chocolate and 1/2 cup of the coconut. Give it a stir to combine. set the microwave for 1 minute 30 seconds on HIGH. Place the bowl in the microwave and cook 1 minute. Stop the microwave, stir the mixture, return to microwave to cook 30 seconds longer. Remove the mixture and stir. Scrape it into the prepared square pan. Flatten the mixture with a rubber spatula evenly. Cover the top of the candy with remaining coconut, using the rubber spatula to press it in slightly. If the mixture is too firm on top for the coconut to stick, place the mixture back in the microwave for 10 seconds, then resume pressing the coconut into the candy.

Allow the candies to cool completely. Remove the entire block, using the plastic wrap to help you pull it out. Using a sharp knife, cut candy into small, 1-inch squares.

From: food network

Banana Split

2 bananas, halved lengthwise
1/2 pint vanilla ice cream
1 pint blackberries, picked over and washed
1 pint raspberries, picked over and washed
Chocolate sauce, store bought or home made
1 cup peanutsPlace the bananas in a large dish. Scoop 3 to 4 balls of ice cream onto the bananas. Top with the berries, chocolate sauce, and peanuts.

From: Food network

Ice Cream S'mores Cups

1 cup graham cracker crumbs, available on baking aisle
2 tablespoons melted butter
4 scoops vanilla or chocolate ice cream
1 bittersweet chocolate bar
4 large marshmallows

Combine graham cracker crumbs and butter. Press 1/4 of the crumbs into the bottom of 4 dessert cups, lining the sides and bottom of each cup. Fill cups with vanilla or chocolate ice cream. Shave curls of bittersweet chocolate over cups using a vegetable peeler. Thread marshmallows on to a metal skewer. Hold the skewer over a burner at high heat and toast the marshmallows. Top each cup with a toasted marshmallow and serve.

From: food network

Ice Cream Cake

Prep Time: 15 minutes
Inactive Prep Time: 1 hour
Yield: 8 servings

1 pound cake, vanilla, chocolate, or swirl
1 rectangular box vanilla, chocolate, or swirl ice cream, slightly softened
1/4 to 1/2 cup coffee liqueur, or any liqueur you have on hand, divided
3 to 4 tablespoons leftover coffee, divided
1 cup cocoa powder

Line a meat loaf pan with plastic wrap so that it is completely
covered, with lots of extra hanging over the edges.

Cut the pound cake lengthwise in 4 equally thin rectangular slabs. Cut
1 of the rectangles in 1/2 widthwise, then cut another 1 of the
rectangles in 1/2 lengthwise. You should have 2 full slabs, 2 thin
rectangular strips, and 2 squares. Begin layering the meatloaf pan
with 1 of the full slabs on the bottom, then the 2 strips on either
side. Place the 2 squares of pound cake vertically on each end of the
pan. The loaf pan should now be completely encased in pound cake.

Lightly brush, our drizzle, the pound cake with the liqueur and
leftover coffee, reserving some for the top piece. Scoop the ice cream
into the cavity of the pound cake and smooth it out with a small
offset spatula or your fingertips so that it is all even around the
pan. Once the pan is full of ice cream, pour the remaining liqueur and
coffee over the remaining piece of pound cake. Top the ice cream with
the remaining piece of pound cake and press down. Cover the cake with
the plastic wrap and put back in the freezer for at least an hour.
Using the overhanging plastic wrap, remove the ice cream cake from the
loaf pan. Place the loaf on a serving platter and sprinkle with the
cocoa powder and serve.

Amaretti Ice Cream Balls

Prep Time: 10 minutes
Yield: 4 servings

24 amaretti cookies
1/4 cup amaretto liqueur
2 pints vanilla ice cream
Chocolate sauce
Whipped cream

Crush cookies by hand or in plastic bag. Place onto a sheet pan.
Dampen the cookie crumbs with the liqueur. Scoop ice cream balls onto
the sheet pan and roll around until covered. Place the balls into a
serving dish and top with chocolate sauce and whipped cream.

Looking for Mr. Goodbar Sundaes

Prep Time: 10 minutes
Cook Time: 1 minute
Yield: 4 servings

These sundaes taste like Mr. Goodbar candy bars. I used to look for
mini Goodbars first in my Trick-o-Treat bag.

2 pints vanilla ice cream
1 jar chocolate fudge sauce
1 cup red skinned salted peanuts, available on snack aisle of market
1/4 cup honey
Whipped cream, canister
8 mini chocolate covered crunchy peanut bar (recommended: Mr.
Goodbar), optional garnish

Get 4 sundae cups or goblets out and place a huge scoop of ice cream
in each. Heat the fudge sauce 30 seconds in microwave, with the lid
off the jar. Sprinkle a handful of nuts into each dish, top with a
layer of fudge, another scoop of ice cream, a spoonful more of fudge.
Heat the honey in microwave 10 to 15 seconds. Top sundaes with whipped
cream, a drizzle of warm honey, then garnish with a few red peanuts
and a couple of mini candy bars at the edge of the cup or goblet.
edge. Serve with long spoons if you got ??em on plates, to catch any
overflow.

Meringue-a-Tangs

Prep Time: 10 minutes
Yield: 8 sandwiches

1 pint raspberries
2 tablespoons limoncello, plus more if desired
1 pint lemon sorbet
16 meringue cookies

Add the raspberries and the limoncello to a small bowl and allow to
macerate. Place 1 scoop sorbet between 2 cookies. Top each sandwich
with the raspberries and enjoy!

Quick Chocolate Banana Cream Pie

Prep Time: 10 minutes
Cook Time: 12 minutes
Yield: 8 slices

1 frozen pie shell, pricked several times with tines of a fork
1 package instant chocolate pudding, prepared to package directions
2 ripe bananas, sliced thin on an angle
1 can spray whipped cream
1 dark chocolate candy bar

Preheat oven to 425 degrees F. Bake pie shell 10 to 12 minutes, until
golden. Remove from oven and let cool.

Line the baked and cooled pie shell with a layer of chocolate pudding,
half of the prepared amount. Add a layer of bananas. Top with
remaining prepared instant chocolate pudding and remaining bananas.
Cover the top with a giant swirl of whip cream from the spray can,
starting at the center and working out. Shave a chocolate bar with a
vegetable peeler and top pie with shavings. Serve immediately