Chocolate-Coffee Bean Ice Cream Cake

July 20, 2013 Leave a Comment
Chocolate-Coffee Bean Ice Cream Cake

Chocolate-Coffee Bean Ice Cream Cake

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

At our school, we celebrate faculty birthdays.  I needed a quick recipe that would be appealing to everyone.  This tall, impressive dessert certainly fit my needs and it was a huge hit.

                           Karen Beck                                                                                             Alexandria, Pennsylvania

 

Chocolate-Coffee Bean Ice Cream Cake Recipe

Chocolate-Coffee Bean Ice Cream Cake

1 ¾ cups chocolate wafer crumbs (about 28 wafers) (Use chocolate cookies)

¼ cup butter, melted

2 quarts coffee ice cream, softened

1/3 cup chocolate-covered coffee beans, finely chopped

2 ¼ cups heavy whipping cream

1 cup plus 2 Tbsp. confectioners’ sugar

½ cup plus 1 Tbsp. baking cocoa

½ tsp. vanilla extract

Chocolate curls and additional chocolate-covered coffee beans

In a small bowl, combine wafer/cookies crumbs and butter; press onto the bottom and up sides of a 9 inch greased springform pan.  Freeze for 10 minutes.

In a large bowl, combine ice cream and coffee beans; spoon over crust.  Cover and freeze for 2 hours or until firm.

In a large bowl, beat cream until it begins to thicken.  Add confectioners’ sugar, cocoa and vanilla; beat until stiff peaks form.  Spread over ice cream.  (Pan will be full.)

Cover and freeze and 4 hours or overnight.  Remove from the freezer 10 minutes before serving.  Garnish with chocolate curls and coffee beans.            12 servings

(Recipe for Chocolate-Coffee Bean Ice Cream Cake was in tasteofhome.com)

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Minty Lime Freeze

July 16, 2013 Leave a Comment
Minty Lime Freeze

Minty Lime Freeze

I was looking through Jell-O & Cool Whip Summer Desserts and I came across Minty Lime Freeze.  If you don’t like lime JellO…you can use lemon, strawberry, orange or any flavor you like.  It’s something you should try before summer is over.

 

Minty Lime Freeze Recipe

Minty Lime Freeze

1 pkg. (oz.) Philadelphia Neufchatel Cheese, softened

½ cup sugar, divided

1 pkg. (3 oz.) Jell-O Lime Flavor Gelatin

1 Tbsp. lime zest

¼ cup fresh lime juice

1 tub (8 oz.) Cool Whip Lite Whipped Topping, thawed

1 Tbsp. chopped fresh mint

1 ½ cups finely crushed pretzels

6 Tbsp. butter or margarine, melted

Line a 9 inch round pan with plastic wrap, with ends extending over side of pan.  Beat Neufchatel and ¼ cup sugar with mixer until blended.  Add dry gelatin mix, zest and juice; mix well.

Whisk in cool whip and mint; pour into prepared pan.  Mix pretzel crumbs, remaining sugar and butter; sprinkle over gelatin mixture.  Cover dessert with ends of plastic wrap; use to gently press crumb mixture into gelatin mixture.

Freeze 3 hours or until firm.  Invent dessert onto serving plate; remove pan and plastic wrap.  Let dessert stand at room temperature 15 minutes to soften slightly before cutting to serve.

Top with additional lime slices and fresh mint.           12 servings

Food Facts:  You will need 1 large or 2 small limes to get 1 Tbsp. zest and ¼ cup juice.  If you can’t get enough juice from the limes, add enough bottled lime juice to get the desired measure.

(Recipe for Minty Lime Freeze was in Jell-O & Cool Whip Summer Desserts, June 25, 2013)

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Banana Split with Dulce De Leche and Strawberries

July 13, 2013 Leave a Comment
Banana Split with Dulce De Leche and Strawberries

Banana Split with Dulce De Leche and Strawberries

In the food section of Newsday, Thursday June 20, 2013, there was a recipe for a Banana Split with Dulce De Leche and Strawberries.  You can use caramel sauce for the Dulce De Leche sauce…so why don’t you give it a try!

Banana Split with Dulce De Leche and Strawberries

Banana Split with Dulce De Leche and Strawberries

¼ cup heavy cream

1 Tbsp. sugar

½ tsp. vanilla

1 banana, split lengthwise

1 ½ coconut or vanilla ice cream

½ cup stemmed and sliced strawberries, plus 3 small strawberries, stemmed

¼ cup dulce de leche or other caramel sauce

2 Tbsp. sweetened flaked coconut, toasted

 

Whip cream, sugar and vanilla with an electric mixer until cream holds soft peaks.

Place banana slices in a long, narrow, shallow dish.  Arrange 3 scoops ice cream on top of banana.  Spoon sliced strawberries over ice cream and drizzle with about half of the dulce de leche sauce (or caramel sauce).  Top with whipped cream, drizzle with more dulce de leche and sprinkle with coconut.  Top each mound of ice cream and whipped cream with a small strawberry.  Serve immediately.

2 servings

 

(Recipe for Banana Split with Dulce DeLulce was in Newsday, June 20, 2013)

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Orange Whip

July 12, 2013 Leave a Comment
Orange Whip

Orange Whip

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

It takes mere minutes to blend together this cool, silky-smooth treat.  Yogurt adds tang to this light orange-flavored dessert.  It’s so pretty and refreshing on warm summer days.

Sue Thomas                                                                                       Casa Grande, Arizona

 

Orange Whip Recipe

Orange Whip

1 can (11 oz.) mandarin oranges, drained and patted dry

1 cup (8 oz.) vanilla yogurt

2 Tbsp. orange juice concentrate

2 cups whipped topping

 

In a large bowl, combine the oranges, yogurt and orange juice concentrate.  Fold in whipped topping.  Spoon into serving dishes.  Cover and freeze until firm.  Remove from the freezer 10 minutes before serving.                     4 servings

 

(Recipe for Orange Whip was in tasteofhome.com)

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Wave-Your-Flag Cake

June 26, 2013 Leave a Comment
Wave-Your-Flag Cake

Wave-Your-Flag Cake

One of the Summer BIG celebrations is July 4th.  I was looking through my recipes, and I found Wave-Your-Flag Cake, it’s perfect for July 4th, which is right around the corner.

Wave-Your-Flag Cake Recipe

Wave-Your-Flag Cake

1 qt. strawberries (4 cups), divided

1 ½ cups boiling water

1 pkg. (8 serving size) Jell-O Strawberry flavor Gelatin

Ice cubes

1 cup cold water

1 pkg. (12 oz.) pound cake, cut into 10 slices

1 1/3 cups blueberries, divided

1 tub (8 oz.) Cool Whip Whipped Topping, thawed

 

Slice 1 cup of the strawberries.  Halve the remaining strawberries; set aside.

Stir boiling water into the dry gelatin mix in large bowl minutes until completely dissolved.  Add enough ice to cold water to measure 2 cups.  Add to gelatin; stir until ice is melted.  Refrigerate 5 minutes or until slightly thickened (consistency of unbeaten egg whites).

Meanwhile, line bottom of 13×9 inch dish with cake slices.  Add sliced strawberries and 1 cup of the blueberries to thickened gelatin; stir gently.  Spoon over cake slices.

Refrigerate 4 hours or until firm.  Spread whipped topping over gelatin.  Arrange strawberry halves on whipped topping for “stripes” of the flag.  Arrange remaining 1/3 cup blueberries on whipped topping for “stars”.  Store in refrigerator.

(Recipe for Wave-Your-Flag Cake was in my recipe folder.)

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Rhubarb Berry Cheesecake Pie

June 24, 2013 Leave a Comment
Rhubarb Berry Cheesecake Pie

Rhubarb Berry Cheesecake Pie

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

As soon as strawberries and rhubarb come into season, I pull out this recipe so I’m ready to make it when the fruit is at its peak.  The combination of flavors and textures simply can’t be beat.  This cheesecake truly tastes like springtime!

                LeeAnn McCue                                                                  Charlotte, North Carolina

 

Rhubarb Berry Cheesecake Pie Recipe

Rhubarb Berry Cheesecake Pie

1 package (8 oz.) Philadelphia Cream Cheese, softened

1 can (14 oz.) sweetened condensed milk

6 Tbsp. lemon juice

1 tsp. lemon peel

1 tsp. vanilla

Dash salt

1 graham cracker crust (9 inches)

Topping:   2 cups sliced fresh or frozen rhubarb

¼ cup plus 2 Tbsp. water, divided

1 ½ tsp. unflavored gelatin

½ cup sugar

2 tsp. lemon juice

1 pint fresh strawberries, hulled and halved lengthwise

In a large bowl, beat cream cheese and milk until smooth.  Beat in the lemon juice, lemon peel, vanilla and salt.  Pour into crust.  Cover and refrigerate for 2 hours.

Meanwhile, in a large saucepan, bring rhubarb and ¼ cup water to a boil.  Reduce heat; simmer, uncovered, for 10 minutes or until rhubarb is tender.   Drain.  In a small bowl, sprinkle gelatin over remaining water; let stand for 1 minute.  Stir gelatin and sugar into rhubarb.  Bring to a boil.

Remove from the heat; stir in lemon juice.  Cover and refrigerate until slightly thickened.  Stir in strawberries.  Spoon over pie.  Refrigerate for 2-3 hours or until set.       6-8 servings

(Recipe for Rhubarb Berry Cheesecake Pie was in tasteofhome.com)

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Watermelon Pops

June 22, 2013 Leave a Comment
Watermelon Pops

Watermelon Pops

Summer will be here before you know it (6/21/13).  These Watermelon Pops are very easy to make, your kids (and adults) will love them.

 

Watermelon Pops Recipe

Watermelon Pops

1 cup sugar, divided

1 pkg.  (3 oz.) JELL-O Lime Flavor Gelatin

2 cups boiling water, divided

Ice cubes

1 cup cold water, divided

1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin

3 Tbsp. miniature semi-sweet chocolate chips

4 oz. ( ½  of 8 oz. pkg.) Philadelphia Cream Cheese, softened

1 ½ cups thawed COOL WHIP Whipped Topping

Mix 1/3 cup sugar and dry lime gelatin mix in medium bowl.  Add 1 cup boiling water; stir 2 minutes until completely dissolved.  Add enough ice to ½ cup cold water to measure ¾ cup.  Add to lime gelatin; stir until ice is completely melted.  Refrigerated 25 minutes.

Meanwhile, repeat step 1 using dry strawberry gelatin mix and omitting the refrigeration step.  Pour into 16 (3 oz.) paper cups.  Freeze 20 minutes.  Stir ½ tsp. chocolate chips into gelatin in each cup.

Beat cream cheese and remaining sugar with mixer in medium bowl until well blended.  Stir in COOL WHIP; spread over gelatin in cups.

Pour lime gelatin over cream cheese mixture.  Insert wooden pop stick into gelatin in center of each cup.  Freeze 3 hours or until firm.  Remove pops from cups just before serving.

How to easily remove frozen pops from cups:  Dip cups in warm water fir 15 seconds.  Peel off cups.  (Do not twist or pull pop sticks.)

(Recipe for Watermelon Pops was in JELL-O & COOL WHIP Summer Desserts, Display until June 25, 2013)

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Blueberry Cream Cheese Squares

June 16, 2013 Leave a Comment
Blueberry Cream Cheese Squares

Blueberry Cream Cheese Squares

This delectable dessert is the perfect summer treat – NO BAKING REQUIRED.

 

Blueberry Cream Cheese Squares Recipe

Blueberry Cream Cheese Squares

¼ cup cornstarch

½ cup sugar

½ cup water

3 cups fresh blueberries

1 pkg. graham cracker crumbs (about 4 cups finely crushed graham crackers)

½ tsp. PENZEYS CINNAMON

1 ½ sticks (3/4 cup) butter, melted

2   8 oz. pkgs. Cream cheese, softened

1 ½ cups sugar

2 tsp. PURE VANILLA EXTRACT

1   9 oz. pkg. non-dairy whipped topping, thawed regular whipped topping, (regular whipped cream cheese DOESN’T HOLD UP in this recipe

(HIGHLIGHTED – are found in PENZEYS SPICES)

Combine the cornstarch, sugar, water, blueberries in a medium saucepan.  Cook over medium heat until the sauce thickens and bubbles, stirring regularly.  This should take about 7 minutes.  Cool.  Combine the graham cracker crumbs, CINNAMON and butter.  Press half of the crumbs into the bottom of a lightly greased 9×13 pan.

Beat the cream cheese until soft.  Gradually beat in sugar and VANILLA.  Gently fold in the whipped topping.  Spread half over the crumbs.  Spread half of the blueberry filling over the cream cheese layer, and then and another cheese layer and another blueberry layer.  Sprinkle with the remaining crumbs.  Chill overnight.      12 servings

 

(Recipe for Blueberry Cream Cheese Squares was in Penzeys Spices catalog)

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Chex Muddy Buddies

December 28, 2012 Leave a Comment
Chex Muddy Buddies

Chex Muddy Buddies

My niece, Harpur Shea, made these Chex Muddy Buddies for Christmas Eve – it was really gooooood.  You can get your choice of Rice, Corn, Chocolate or Honey Nut Chex Cereal to make your Muddy Buddies for New Year’s Eve.

Chex Muddy Buddies

Chex Muddy Buddies

9 cups Rice Chex, Corn Chex, Chocolate Chex or Honey Nut Chex Cereal

1 cup semi-sweet chocolate chips

½ cup peanut butter

¼ cup butter or margarine

1 tsp. vanilla

1 ½ cup powdered sugar

Into large bowl, measure cereal; set aside.

In 1-quart microwavable bowl, microwave chocolate chip, peanut butter and butter uncovered on High 1 minute; stir.  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-qallon resealable food-storage plastic bag.

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

Did you know?  Another popular name for this favorite mix is “puppy food”.  Chow down; it’s doggone good!

(Recipe for the Chex Muddy Buddies was on Rice Chex, 2012.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Cranberry and Pistachio Chocolate Bark Recipe

October 17, 2012 Leave a Comment

Cranberry and Pistachio Chocolate Bark

Cranberry and Pistachio Chocolate Bark is easy to make.  So here goes!

Cranberry and Pistachio Chocolate Bark Recipe

Cranberry and Pistachio Chocolate Bark

1 cup semi-sweet chocolate chips

2 oz. sweet baking chocolate, cut into pieces

½ cup pistachio nuts

½ cup sweetened dried cranberries

Line cookie sheet with foil.  In small saucepan, melt chocolate chips and chocolate pieces over low heat, stirring constantly until smooth.

Stir in pistachio and cranberries.  Pour onto foil lined cookie sheet; spread to ¼ inch thickness.  Refrigerate 30 minutes or until firm.

Break bark into pieces.  Store in covered container in refrigerator.      20 (2×2 inch) pieces.

TIP:  To melt the chocolate in the microwave, place it in an uncovered microwave-safe container.  Microwave it on MEDIUM for 3 to 4 minutes, stirring once every minute or until the chocolate is melted and smooth.

 

(Recipe for the Cranberry and Pistachio Chocolate Bark was in Pillsbury Classic Cookbook, Festive Holiday Baking, November 1998)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Cranberry and Pistachio Chocolate Bark, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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