Orange Fruit

posted by Nicole

1 20 ounce can Pineapple chunk
s1 16 ounce can sliced peaches cut into chunks
1 11 ounce can Mandarin oranges
2 Medium Delicious red apples with skin cut into small pieces
2 medium bananas sliced
1 3 ½ ounce package Instant Vanilla Pudding
1 ½ cups 2 % milk
½ 6 ounce can frozen orange juice, thawed until pourable
¾ cup Sour cream

Blend pudding, milk, sour cream, orange juice in blender until smoothe. Pour over fruit, mix gently and refrigerate for minimum 1 hr before serving.You may use fresh fruit in season, fresh pineapple, berries, etc. Delicious as side with desserts or with brunch.

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Rainbow Jello

Submitted By: Kersbear

You need Two 3 oz packages of EACH of the following Jell-o flavors
- strawberry
- lemon
- orange
- lime

and Evaporated milk.

Start with ONE of the strawberry jell-o packs and dissolve it in 3/4 cups hot water. Once it is dissolved add 3/4 cup cold water. Pour it into a 9x13 pan and put it in the fridge. Once it is set, you'll start the next layer.

Take the other strawberry jell-o and dissolve in 3/4 cup hot water. Once it is dissolved add 3/4 cup evaporated milk and mix. Pour on top of the set 1st layer of strawberry and stick back in fridge for this new layer to set.

Continue this until you've used all the flavors.

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Death by Chocolate

Submitted By: MrsSalsaburger

1 box fudge brownie mix
3 packages instant chocolate mousse
Candy Bars (6-8) Use Snickers, Heath Bars, $1000 Bars, etc.
1 Large container of Cool Whip

Bake the brownies according to package. Let cool.

Prepare the chocolate mousse according to directions.

Break the candy bars into small pieces.

Break up the Brownies into small pieces and place in the bottom of a large glass bowl or trifle dish.

Cover with half the mousse, then half the candy and then half the cool whip.

Repeat layers ending with Cool Whip. Garnish with a few pieces of candy.

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Guilt-Free Cheesecake Brownies

Submitted By: Kristin&Adam

A guilt-free version of the double whammy that is the cheesecake brownie.

One box Pillsbury Moist Supreme Reduced Sugar Cake Mix, Devil's Food
One 15-oz. can pure pumpkin
6 oz. fat-free cream cheese, room temperature
1/4 cup Splenda No Calorie Sweetener (granulated)
1 tsp. Coffee-mate Fat Free or Sugar Free French Vanilla powdered creamer, dissolved in 2 tbsp. warm water
1/4 tsp. vanilla extract

Preheat oven to 400 degrees.

In a large mixing bowl, combine cake mix and pumpkin. Stir until completely blended (the mixture will remain very thick).

Spread batter into a large baking pan (about 9" X 13") sprayed with nonstick spray, and set aside.

Combine softened cream cheese with Splenda, Coffee-mate mixture, and vanilla extract. Using a whisk, mix vigorously until completely blended, smooth and lump-free.

Spoon cheesecake mixture over the brownie batter, and use a knife to swirl it in. (Don't worry if your swirl isn't perfect -- your brownies will taste delicious no matter what!)

Place pan in the oven, and bake for 20 - 25 minutes. Allow to cool, and then cut into 16 pieces.

Serving Size: 1 brownie
Calories: 133
Fat: 2g
Sodium: 312mg
Carbs: 29g
Fiber: 1.5g
Sugars: 8g
Protein: 3g

POINTS® value 3

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Apple Cake

Submitted By: MrsSalsaburger

2 1/3 cups all purpose flour
2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp each of ground cloves and ground nutmeg
1/2 cup soft unsalted butter
1 1/2 cups sugar
2 eggs
4 cups peeled and finely chopped apples (I used 4 small to medium apples)
3/4 cup finely chopped pecans or walnuts (I omitted these)

1. Preheat oven to 325 degrees (I set my oven to 300 because I used nonstick bakeware) Butter and flour a 13x9 inch baking pan (or a Bundt pan)

2. In a large bowl mix together flour, baking soda, salt, and ground spices. In a mixer bowl, or with an electric mixer, cream together butter and sugar until light and fluffy. Add eggs and mix for another minute, until the eggs are blended into the butter and sugar. Reduce the speed to low, and add the flour mixture - a third at a time - just until the dry ingredients are incorporated. The batter will be very thick and stuff.

3. Fold in the apples and nuts and stir just enough to evenly distribute the apples and nuts through the batter.

4. Spoon the batter into the prepared pan, and with a spatula smooth the surface, pushing the batter into the corners of the pan. Bake in preheated oven for 40-50 minutes, checking the cake at 40 minutes with a toothpick. When the top of the cake is firm and in inserted toothpick comes out clean, the cake is done. Cool on a wire rack.

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Key Lime & White Chocolate Chip Cookies

Submitted By: Kristin&Adam

1/2 cup butter (room temp)
1 cup sugar
1 egg
1 egg yolk
1.5 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 cup fresh key lime juice (regular lime juice is ok)
1.5 tsp grated lime zest
1-1.5 cups white chocolate chips
1/2 cup powdered sugar (for decoration)

Preheat oven to 350 F. Grease cookie sheets. In a large bowl, cream butter, sugar, egg & egg yolk until smooth. Stir in lime juice & lime zest. Combine flour, baking powder & salt; blend into the creamed mixture. Add white chocolate chips and blend. Form dough into 1/2 inch balls and arrange on the prepared cookie sheet. Bake 8-10 minutes or until lightly browned. Cool on wire racks. Sift powdered sugar over cookies while still warm.

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Rum Balls

Submitted By: CaneWife

Easy, yummy, a bit messy to make, but so very worth it.

2 bags semi-sweet chips
1 can sweetened condensed milk
1/4 cup dark rum

Melt chips and milk in saucepan on medium heat. When melted, removed from heat and add rum to taste. Chill 1-2 hours, then roll into balls. Coat with cocoa, nuts or sprinkles.

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Chocolate Peanut Butter Bars

Submitted By: TracyJean11

2 1/2 cups graham cracker crumbs
1 cup peanut butter
1 cup butter, melted
2 cups semisweet chocolate chips
2 3/4 cups confectioners' sugar

In a medium bowl, stir together graham cracker crumbs, confectioners' sugar, peanut butter and melted butter. Press firmly into the bottom of a 9x13 inch pan. Melt chocolate chips over a double boiler or in the microwave, stirring occasionally. Spread melted chocolate over the crumb crust. Chill for about 5 minutes, then cut into bars before the chocolate is completely set, then chill until ready to serve.

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Florentines

Submitted By: Sara_18

These Tuscan cookies are a Christmas classic. They're nutty, lacy and crisp, as well as deceptively simple to make. Drizzling them with chocolate turns them into the perfect holiday indulgence.

1 3/4 cups sliced, blanched almonds (about 5 ounces)
3 tablespoons all-purpose flour
Finely grated zest of 1 orange (about 2 tablespoons)
1/4 teaspoon fine salt
3/4 cup sugar
2 tablespoons heavy cream
2 tablespoons light corn syrup
5 tablespoons unsalted butter
1/2 teaspoon pure vanilla extract
Chocolate Topping, optional:
2 to 4 ounces semisweet chocolate, chopped

Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the nuts, flour, zest and salt in a large bowl.

Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in the vanilla, then pour mixture into almond mixture and stir just to combine. Set aside until cool enough to handle, 30 minutes.

Scoop rounded teaspoons (for 3-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread.

Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter. Serve.

Optional chocolate topping:
Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very low simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.)

For sandwiches: Drop about 1/2 teaspoon chocolate onto on the flat side of half of the cookies and press together with remaining halves. Return to rack and let chocolate set.

For chocolate decor: Drizzle melted chocolate over Florentines as desired. Set aside at room temperature until chocolate is set.

Busy baker's tips: Store baked cookies carefully, separated by parchment or waxed paper, in an air-tight container for up to 3 days. Florentines are best stored separated from moist cookies and cakes.

Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved

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Southern Comfort Cake

Submitted By: GatorHightowers

1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
4 eggs
1/2 cup milk
1/2 cup vegetable oil
1/2 cup Southern Comfort liqueur
1 1/2 cups chopped walnuts

Preheat oven to 350 degrees F (175 degrees C). Spray one 9 inch bundt pan with non-stick cooking spray. Combine the cake mix, instant vanilla pudding, eggs, milk, oil, Southern Comfort and chopped walnuts. Beat for 2 minutes. Then pour batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 1 hour to 1 hour and 10 minutes or until a toothpick inserted in the cake comes out clean. Let cake cool in pan for 10 minutes then invert onto a cake dish and enjoy.

Glaze: Melt butter in a pan. Add water and sugar; boil for 3-4 minutes stirring constantly. Remove from heat. Stir in 1/4 cup Southern Comfort and mix thoroughly. Pour half of it over the cake. Wait awhile. Reheat glaze and put more on the cake. Repeat until glaze is gone.

This cake is awesome and it can be modified in so many ways. I've made it with orange extract, craisins, blueberry compote sauce .... so good!

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Rolo Pretzels (aka Crack Bites)

Submitted By: jenniah429

Preheat oven to 200 degrees. Line a cookie sheet with waffle-cut pretzels. Place a rolo candy on top of each pretzel. Place sheet in oven for 5 minutes.

After 5 minutes, remove from oven. Press another waffle-cut pretzel on to each rolo (chocolate should be slightly soft). Place in refrigerator until chocolate is hardened. Enjoy :)

(I have also seen this recipe using almonds or other toppers after taking rolos out of oven.)

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Praline Pumpkin Dessert

Submitted By: CAbrideinFL

1 can (15 oz) pumpkin (not pumpkin mix)
1 can (12 oz) evaporated milk
3 eggs
1 cup granulated sugar
4 tsp pumpkin pie spice
1 package (1 lb 2.25 oz) golden vanilla cake mix with pudding*
1.5 cups chopped pecans
3/4 cup margarine or butter, melted

*I couldn't find the cake mix with pudding in it and just used regular and that worked fine.

Heat oven to 350 degrees. Grease bottom and sides of a 13x9 pan.

Beat the pumpkin, milk, eggs, sugar and 4 tsps of pumpkin pie spice in a medium bowl with a wire whisk. Pour into the greased pan.

Spring the dry cake mix over the pumpkin mixture. Sprinkle with the pecans. Pour the melted butter evenly over the top of the dessert.

Bake 50-60 minutes or until a knife inserted in the center comes out clean. Place pan on a wire cooling rack. Cool slightly.

Note: I actually think the next time I will make this, I will put it on a layer of ginger snap crust to give it some structure.

The recipe suggests serving with whipping cream.

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Microwave Chocolate Fudge

Submitted By: Soon2BMrsMelvin

2 pkgs bakers semi sweet chocolate
1 can sweetened condensed milk
2 tsp vanilla
1 cup mini marshmallows

Microwave chocolate and milk in a large bowl on high for 2-3 minutes, stirring halfway through heating time.

Stir until chocolate is completely melted.

Stir in vanilla and marshmallows.

Spread into greased 8-in square pan. Refrigerate until firm.

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Rice Pudding

Submitted By: PGHWIFE

Makes 4

3 cups whole milk
1/2 cup Arborio rice
1/2 vanilla bean, seeds scraped and reserved
3/4 cup heavy cream
1/4 cup cup granulated sugar and 1/4 teaspoon coarse salt
2 large egg yolks
Pinch of ground cinnamon, plus more for sprinkling
1/4 cup turbinado or other raw sugar

Preheat oven to 350 degrees. Put milk, rice, and vanilla bean and seeds into a medium saucepan. Bring to a simmer. Cook, stirring occasionally, until rice has absorbed most of the liquid, 15 to 20 minutes. Remove from heat. Discard vanilla bean.

Whisk cream, granulated sugar, salt, yolks, and cinnamon in a bowl. Pour into rice mixture, stirring constantly. Return to heat; bring to a simmer. Divide among four 6-ounce ramekins set in a roasting pan; add boiling water halfway up sides.

Bake until almost set, 15 minutes. Let cool 10 minutes.

Sprinkle tops with raw sugar, dividing evenly. Using a kitchen torch, caramelize sugar. Sprinkle with cinnamon.

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5 Minute Chocolate Peanut-Butter Pie

Submitted By: GatorHightowers

Oreo pie crust
Instant Chocolate Pudding
Cool Whip
3/4 cup peanut butter
Milk (enough for pudding recipe)
2 oreos (optional)

Melt peanut butter in the microwave and pour into crust - spread around.

Make pudding according to the recipe on the box and pour over the peanut butter.

Chill for at least 2 hours, preferrably over night.

Top with cool whip and crumbled oreos.

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Caramel-Peanut Butter Dip

Submitted By: Manalyzer (Amanda)

30 caramels
1-2 tsp of water
1-2 tbsp of peanut butter

Melt the 30 caramels in the microwave with the water. Stir and add the peanut butter. Stir again.

You can also add crunchy peanuts to it to get a crunchy flavor.
Then, use the dip and serve with either apples or apple chips.

It sounds really yummy! If anyone tries to make this before me, let me know how it goes. Oh...and I may have the amount of peanut butter wrong...so go with your instincts.

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German Chocolate Bars

Submitted By: CAbrideinFL (Nancy)

Bake at 350° for 20-25 minutes

Bar:
1 box (17.6 oz) brownie mix with milk-chocolate chunks
1 large egg
1/3 cup vegetable oil
1 tsp coconut extract
½ cup chopped sweetened flake coconut
½ cup chopped pecans

Frosting:
¾ cup sugar
5 tbls unsalted butter, cut up
1 can (5 oz) evaporated milk
2 egg yolks
1 cup sweetened flake coconut
¾ cup chopped pecans
½ tsp vanilla extract

Directions:

1. Bar: Heat oven to 350°. Line a 13X9X2 inch baking pan with nonstick foil.

2. In a large bowl, stir together brownie mix, egg, ¼ cup water, oil and extract just until smooth. Stir in coconut and nuts. Spoon into prepared pan, spreading to edges.

3. Bake bar at 350° for 20-25 minute, or until center is set

4. Frosting: In a small saucepan, combine sugar, butter, evaporated milk and egg yolks. Cook over medium- high heat, whisking, until very bubbly and thickened, 13-15 minutes. Stir in coconut, nuts and vanilla cook 2 more minutes.

5. After removing bar from oven, pour warm frosting over top, spreading to edges. Cool 20 minutes ton wire rack at room temperature. Chill slightly, or until ready to serve. Use foil to lift bar from pan for easier slicing.

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Halloween Crisp Candy Corn Treats

Submitted By: Sara_18 (Sara)

Ingredients for Halloween Crisp Candy Corn Treats
1/2 cup Butter 3/4 cup Miniature chocolate chips
10 cups Crispy rice cereal Candy pumpkins
9 cups Miniature marshmallows Orange food coloring can be omitted
2 cups Mixture of candy corn

Melt butter and marshmallows; stir until smooth. In a large bowl, mix rice cereal, candy corn and miniature chips together. Add orange food coloring to marshmallow mixture, or squirt over cereal in bowl. Add marshmallow mixture to cereal mixture; stir quickly to combine. Spread on a large buttered jelly roll pan; press with buttered hands. While warm, press on candy pumpkins spaced 1 to 1/2-2 inches apart. Refrigerate and cut into squares. Note: these are great for school treats for the classs halloween party.

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Chocolate Cinnamon Bread

Submitted By: Kristin&Adam (Kristin)

I can't take credit for this one, its from Starbucks :)

Ingredients for Chocolate Batter:
3 sticks unsalted butter, at room temperature
3 cups granulated sugar
5 large eggs, at room temperature
2 cups all-purpose flour
1 1/4 cups Dutch processed cocoa
1 tablespoon ground cinnamon
1 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
1/4 cup water
1 teaspoon vanilla extract

Ingredients for Coco-Spice Sugar Crust:
1/4 cup granulated sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon Dutch-processed cocoa powder
Pinch of ground ginger
Pinch of ground cloves
1/4 cup decorating or sparkle sugar

Preheat the oven to 350. Grease to 9 x 5 x 3 inch loaf pans and line the bottom of the pans with parchment paper.In the bowl of an electric mixer, cream together the butter and sugar with the paddle attachment on medium speed, until light nd creamy, about 5 minutes. Add the eggs one at a time, beating until each egg is completely incorporated before adding the next and scraping down the sides of the bowl several times.

Meanwhile, in a medium bowl, sift together the flour, cocoa, cinnamon, salt, baking powder and baking soda.

In another bowl, whisk together the buttermilk, water and vanilla. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture to the butter, beginning and ending with the flour and beating just until blended.

Divide the batter between two pans, shake the pans to even the tops and set aside.In another small bowl, whisk together the sugar, cinnamon, cocoa, ginger and cloves. Sprinkle the surfaces of both batters with the decorating sugar. Sprinkle with cocoa-sugar mixture, dividing evenly. Bake until a toothpick inserted in the center comes out clean, abotu 45 to 50 minutes. Let cool completely, run a thin knife around the sides to release the bread and remove from pans.

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Chocolate Chip Cookie Dough Dip

Submitted By: mayerfan83 (Kenley)

This is sooo good, my friend makes it all the time for us. It tastes like actual cookie dough. We "dip" things like nila wafers, chocolate chip cookies, cholate grahm crackers, and hersheys bars into it.

Chocolate Chip Cookie Dough Dip

1/2 cup (1 stick) butter
1/3 cup brown sugar
1 tsp. vanilla extract
1 (8-oz) pkg cream cheese
1/2 cup confectioner's sugar
3/4 cup semisweet mini chocolate chips

1. In a small saucepan, melt the butter with the brown sugar over medium heat. Stir continuously, until the brown sugar dissolves. (You can also do this in the microwave but watch it closely. The butter/sugar mixture will boil over fast. Stir every 30 seconds or so.)
2. Remove from heat, whisk in vanilla extract and set aside to cool.
3. Beat the cream cheese and confectioner's sugar for 1 minute.
4. Slowly beat in the cooled butter mixture and beat again for another minute.
5. Stir in the chocolate chips.
6. Pour into a serving bowl and refrigerate.
7. Garnish with additional chips, if you choose.
.
**Note: after refrigerating the dip it will be pretty solid and un-dippable so make sure to remove it from the refrigerator about 15-30 minutes before you plan on serving it, so it has time to soften up.

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