Brownies with Coconut Frosting

Ingredients for brownies:
Cooking spray
2 ounces unsweetened baking chocolate
1/3 cup solid vegetable shortening, such as Crisco
2 large eggs
1 cup sugar
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped pecans
1 teaspoon vanilla extract
Coconut Frosting, recipe follows

Ingredients for Coconut Frosting:
1 cup evaporated milk
1 cup sugar
4 egg yolks
1/2 cup butter (1 stick)
10 ounces fresh or frozen grated coconut, thawed
1 1/2 cups nuts (pecans, walnuts or almonds), finely chopped
1 teaspoon vanilla extract 

 Directions for Brownies:
1. Preheat the oven to 350 degrees F. Spray or grease the bottom of an 8"-by-8"-by-2" pan.
2. Melt the chocolate with the shortening in the microwave or over a double boiler. Cool slightly.
3. In a mixing bowl, beat the eggs well. Add the sugar and combine thoroughly, then stir the chocolate mixture.
4. Sift the flour together with the baking powder and salt, and stir into the flour mixture. Stir in the pecans and vanilla extract.
5. Spread the batter evenly in the prepared pan. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
6. Cool in pan for 5 minutes and cut into squares. These are delicious warm or cold.
7. Spread with Coconut Frosting.

Directions for Coconut Frosting:
1. Combine the evaporated milk, sugar and egg yolks in a saucepan. Stir with a wire whisk until the yolks are fully incorporated.
2. Add the butter, melt, and bring to a simmer.
3. Cook until the mixture thickens, 12 to 15 minutes, stirring constantly. Add the coconut, nuts and vanilla extract and let cool. Yield: 4 cups.

Chocolate Strawberry Cheesecake Trifle

Ingredients: 
-2 pints fresh strawberries, sliced
-1 cup sugar, divided
-2 packages (8 oz. each) cream cheese, softened
-3 tablespoons orange juice
-3 cups heavy whipping cream, whipped
-1 loaf (about 12-14 oz.) pound cake, cut into 1/2 inch cubes
-2 ounces semisweet chocolate, grated
-Additional strawberries & chocolate for garnish


Directions:
1. In a large bowl toss the strawberries with 1/2 cup of sugar, set aside.
2. In a bowl, beat the cream cheese, orange juice and remaining sugar until smooth. Fold in the whipped cream; set aside.
3. Drain the strawberries, reserving juice, set the berries aside. Gently toss cake cubes with reserved juice.
4. Place half of the cake cubes into the bottom of your trifle bowl. Top with 1/3 of the cream cheese mixture, half of the strawberries and half of the grated chocolate. Repeat layers.
5. Top with remaining cream cheese mixture. Garnish with strawberries and grated chocolate.
6. Cover and refrigerate at least 4 hours.
Yield: 14-16 servings

Chocolate Toffee Drops

Ingredients:
· 2 pounds white chocolate bark, broken into pieces
· 1 (12-ounce) package semisweet chocolate chips
· 1 (4-ounce) chocolate bar, broken into pieces
· 1 (8-ounce) package toffee bits
· 1 ½ cups chopped pecans 

Directions:
1. Place the chocolate bark, chocolate chips and chocolate bar in a medium-size slow cooker. Cover and cook on high for 1 hour.
2. Reduce temperature to low. After 15 minutes stir the mixture. (Don’t stir before now). Continue cooking 45 minutes, stirring every 15 minutes.
3. Add the toffee bits and chopped pecans, stirring well.
4. Drop by tablespoons full onto wax paper. Let cool completely and store in air right containers.
Makes about 36 drops.

Sweet Potato Dessert Squares

Ingredients for crust:
· 1 package yellow cake mix, divided
· ½ cup butter, melted
· 1 egg, slightly beaten

Ingredients for filling:
· 3 cups mashed sweet potatoes, cold
· 2/3 cup milk
· ½ cup brown sugar
· 2 eggs, slightly beaten
· 1 tablespoon pumpkin pie spice

Ingredients for topping:
· 6 tablespoons cold butter
· 1 cups chopped pecans (or crushed gingersnaps)
· ¼ cup sugar
· 1 teaspoon cinnamon
· Whipped cream for garnish, if desired

Directions:
1. Preheat oven to 350 degrees.
2. Set aside ¾ cup of the cake mix. Combine the remaining mix with butter and egg until crumbly. Spread into a greased 13x9 inch baking pan.
3. Whisk filling ingredients until smooth, pour over crust.
4. For topping, cut butter into the reserved cake mix until crumbly. Stir in pecans (or gingersnaps), sugar and cinnamon; sprinkle over the filling.
5. Bake for 60-65 minutes or until a knife inserted near the center comes out clean. Cool.
6. Garnish with whipped cream, if desired.

Mixed Berry Cobbler

Ingredients:
· 4 cups frozen mixed berries (strawberries, blueberries, blackberries and/or raspberries)
· 1 ½ cups sugar, divided
· 1 stick butter
· 1 cup flour
· 2 teaspoons baking powder
· ½ teaspoon salt
· ¾ cup milk

Directions:
1. Preheat oven to 325 degrees.
2. Mix berries and ½ cup sugar and set aside. Melt butter in a 9x13-inch glass dish.
3. Combine 1 cup sugar, flour, baking powder, salt and milk; mix until lumps are gone. Pour batter over butter and spoon fruit on top.
4. Bake for 50 -60 minutes. 

p.s.  Your house will smell heavenly when cooking this.  It is delicious!  Don't forget the vanilla ice cream!  

 

Halloween Layered Fudge

Ingredients:
· 1 teaspoon butter
· 2 cups (12 ounces) semisweet chocolate chips
· 1 can (14 ounces) sweetened condensed milk, divided
· 8 ounces white candy melts
· 1/4 teaspoon orange extract
· 2 to 4 drops orange food coloring

Directions:
Line an 8-in. square pan with foil; butter foil and set aside.
In a microwave-safe bowl, heat chocolate chips and 1 cup milk on high for 30 seconds; stir. Repeat until mixture is smooth. Pour into prepared pan. Chill for 10 minutes.
Meanwhile, in a microwave-safe bowl, melt candy melts with remaining milk; stir until smooth. Stir in extract and food coloring. Spread over chocolate layer.
Chill for 1 hour or until firm. Using foil, remove fudge from pan. Cut into 1-inch squares.

Melissa’s Pumpkin Roll

Ingredients for Cake Roll:
3 eggs, beaten
1 cup sugar
¾ cup plain flour
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
2/3 cup canned pumpkin

Ingredients for Filling:
8 ounces cream cheese
1 tsp. vanilla
2 tablespoons butter, softened
1 cup powdered sugar

Directions:
Preheat oven to 375 degrees.
Put eggs in a medium bowl. Add sugar slowly and mix well.
Add flour, salt, baking soda, cinnamon and pumpkin and mix thoroughly.
Line a 9x13 pan with wax paper; making sure the wax paper goes up the sides of the pan. Grease the wax paper generously with butter.
Pour batter into the pan and cook for 15 minutes.
Immediately, turn the cake out on a kitchen towel, peel off paper, roll up gently beginning with short end and let cool.
In the meantime, prepare the filling by mixing together the cream cheese, vanilla, butter and powdered sugar.
Carefully unroll the pumpkin cake and spread filling evenly over the cake. Roll up again.
Cover and chill until serving.

Key Lime Fudge

Ingredients:
1 cup graham cracker crumbs
¼ cup sugar
¼ cup melted butter
1 (5 ounce) can evaporated milk
1 2/3 cup sugar
½ teaspoon salt
12 large marshmallows
2 cups white chocolate chips
2 drops green food coloring (optional)
¼ cup lime rind grated (about 4 limes)
2 Tablespoons key lime juice

Directions:
Line an 8x8" pan with wax paper. Mix together graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl until well blended. Press mixture into an 8 x 8" pan. Bake at 375 degrees for 7 minutes. Cool completely.
Combine the milk, 1 2/3 cups sugar and salt in a large, heavy saucepan and cook over medium heat until mixture comes to a boil; stirring constantly.
Once mixture begins to boil, turn down the heat to medium-low cook it for 8 minutes, stirring constantly.
Remove from heat and stir in the marshmallows, chocolate, food coloring, lime rind and lime juice and mix well until mixture is melted and smooth.
Pour into prepared pan and cool completely. Cut into 1 inch squares to serve.
This is also delicious without the crust, but adding the crust is highly recommended! It is so yummy!

Apple Dumplings

Ingredients:
2 whole Granny Smith Apples
2 cans (8 Oz. Cans) Crescent Rolls
2 sticks Butter
1 1/2 cups Sugar
1 teaspoon Vanilla
1 can (12 Oz.) Mountain Dew Soda
Cinnamon, to taste

Directions:
Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.
Melt butter, then add sugar and barely stir.
Add vanilla, stir, and pour entire mixture over apples.
Pour Mountain Dew around the edges of the pan.
Sprinkle with cinnamon and bake at 350 degrees for 40 minutes.
Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Frozen Banana Split

Ingredients:
· 24 (3.5 ounce) ice cream sandwiches, unwrapped
· 6 medium bananas, peeled and thinly sliced
· 1 (12.25 ounce) jar hot fudge sauce
· 1 (10 ounce) jar maraschino cherries, drained and chopped
· 1 (8-ounce) package toffee bits or chocolate chips, divided
· 1 (12.25 ounce) jar butterscotch topping sauce
· 1 (8 ounce) container frozen nondairy whipped topping, thawed

Directions:
1. Line a 9x13-inch baking pan with aluminum foil.
2. Place half of the ice cream sandwiches evenly over the bottom of the pan. Cover completely, cutting to fit, if necessary.
3. Top sandwiches with banana slices. Pour hot fudge over the bananas. Top with cherries and half of the toffee bits or chocolate chips. Pour butterscotch evenly on top.
4. Layer the remaining ice cream sandwiches and spread whipped topping over the top. Sprinkle with remaining toffee bits or chocolate chips.
5. Cover and freeze for at least 4 hours. Remove from pan and cut into squares to serve.

Blueberry Crunch

This is dessert perfection - easy, delicious and low on calories!  Oh, oops, not really that last part especially if you're like me, and add vanilla ice cream!  You'll want to make this!

This is the cake mix that I used.  It's our store brand at J&J Foods and works great.

 
Ingredients:
· 2 cups fresh blueberries
· 1 box of butter flavor or yellow cake mix
· 1 stick butter

Directions:
1. Preheat oven to 375 degrees.
2. Cover the bottom of an 8x8-inch baking dish with blueberries. Pour the dry cake mix on top of the blueberries.
3. Cut the butter into slices and cover the cake mix.
4. Bake for 35 to 40 minutes. Serve warm.

Vanilla Cream Layered Delight

Y'all, this dessert is so good!  An easy, cool something to make when you don't want to heat up the kitchen.  

As you can see, I might have gone a little crazy on the white chocolate chips on my piece.  I mean if one chocolate chip is good then 20 must be better.  

Ingredients:
· 1 package golden Oreos, finely crushed
· 6 tablespoons butter, melted
· 1 (8-ounce) package cream cheese, softened
· ¼ cup white sugar
· 2 tablespoons and 3 ¼ cups cold milk, divided
· 1 (12 ounce) container Cool Whip, divided
· 2 (3.4 ounce) packages instant vanilla pudding
· 1 bag white chocolate chips

Directions:
1. In a large bowl, combine Oreos and butter and mix until crumbs are fully coated. Press the crumbs into an ungreased 9x13-inch baking dish. Place dish in refrigerator.
2. In a medium bowl, beat the cream cheese with an electric mixer until light and fluffy. Add 2 tablespoons milk and sugar and mix well. Fold in 1 ¼ cups Cool Whip. Spread this over the crust.
3. In another bowl, combine the vanilla pudding mixes with 3 ¼ cups milk. Whisk together until pudding begins to thicken. Spread the pudding mixture over the cream cheese layer. Let set for about 10 minutes.
4. Spread the remaining Cool Whip over the top. Sprinkle the chocolate chips over the top.
5. Refrigerator for 4 hours before serving.

Dewey Peach Crescents

Ingredients:
· 2 sticks butter
· 1 ½ cups sugar
· 1 teaspoon cinnamon
· 2 packages refrigerated crescent rolls
· 4 fresh peaches, peeled, pitted and quartered
· 1 can Mountain Dew soda
· Vanilla ice cream

Directions:
1. Preheat oven to 350 degrees.
2. Melt butter in a small saucepan or in the microwave; add sugar and cinnamon.
3. Unroll crescents and place peach quarters in each one. Roll from large end to small end. Place in a shallow dish.
4. Pour butter mixture over crescents then pour soda on top.
5. Bake for 45 minutes. Serve with vanilla ice cream if desired.

Dessert Kabobs

Ingredients:
· Rice Krispies treats (homemade or store bought)
· Angel Food Cake
· Brownie bites (homemade or store bought)
· Strawberries
· Donut Holes
· Chocolate candy coating

Directions:
1. Cut up Rice Krispies treats and angel food cake into small pieces.
2. Wash strawberries and cut off tops.
3. Layer on skewers beginning at bottom: strawberry, brownie bite, donut hole, angel food cake, Rice Krispie treat and another strawberry. Place skewers on parchment paper.
4. Melt candy coating by stirring in a small sauce pan or in microwave. When melted, pour in a resealable bag and cut tip off. Drizzle over kabobs and let set. Store in refrigerator until ready to serve.

Red, White and Blueberry Cobbler

Ingredients:
· 1 (10-ounce) package frozen blueberries
· 1 (10-ounce) package frozen mixed berries
· 1 white cake mix
· ½ cup butter, melted
· Ice cream

Directions:
1. Preheat oven to 350 degrees. Spray a 9x13-inch baking dish with cooking spray.
2. Spread the frozen fruit (no need to thaw) on the bottom of the baking dish. Then sprinkle the box of dry cake mix over the top of berries. Drizzle the melted butter over the top of the cake mix.
3. Bake, uncovered, for 55-60 minutes.
4. Serve immediately with ice cream.

Strawberry Delight

Ingredients:
· 1 pound fresh strawberries, sliced
· ¼ cup sugar
· 1 cup all-purpose flour
· ¼ cup finely chopped pecans
· ½ cup plus 2 tablespoons unsalted butter, divided at room temperature
· 1 (8-ounce) package cream cheese, softened
· 2 cups powdered sugar
· 1 teaspoon vanilla
· 1 (16-ounce) container non-dairy frozen whipped topping
· 1 cup coarsely chopped pecans, toasted

Directions:
1. Combine strawberries and sugar. Refrigerate for about an hour.
2. Preheat oven to 350 degrees. In a medium bowl, mix together the flour, pecans and ½ cup butter until mixture becomes a soft dough. Spread into the bottom of a 9x13-inch glass baking dish. Bake for 20 minutes or until lightly browned. Cool completely, about an hour.
3. For the filling, cream together the cream cheese and 2 tablespoons butter; mix in powdered sugar and vanilla until well blended. Gently fold in 2 cups whipped topping and spread on the cooled crust.
4. Drain the strawberries and scatter on top of the cream cheese filling. Top with remaining whipped topping. Sprinkle pecans on top. Cover and refrigerate for 24 hours before serving. 

Chocolate Chip Peanut Butter S’mores on the Grill

Ingredients:
8 large chocolate chip cookies
4 teaspoons hot fudge ice cream topping
4 large marshmallows
4 peanut butter cups

Directions:
Spread the bottom of four cookies with fudge topping.
Using a long-handled fork, grill marshmallows 6 inches from medium-hot heat until golden brown, turning occasionally.
Carefully place a marshmallow and a peanut butter cup on each fudge topped cookie, top with remaining cookies.
Serve immediately.

Crunchy Peanut Butter Balls

Ingredients:
· 1 cup sugar
· ½ cup dark corn syrup
· ½ cup white corn syrup
· 2 cups crunchy peanut butter
· 4 cups rice cereal

Directions:
1. In a large saucepan, stir together the sugar and syrups over medium heat. Once smooth, remove from heat and quickly add the peanut butter, continuing to stir until the mixture is fully combined.
2. Add the rice cereal and mix well. Shape the mixture into palm-sized balls with your hands. Transfer to waxed paper. Store in an airtight container for up to 2 weeks. Makes about 12-15 balls.

Blueberry Buttermilk Cobber

You all know I am a fan of slow cooker desserts ever since I discovered the Slow Cooker Heavenly Chocolate Dessert.  So when I was thinking about a dessert for this week, I thought about a cobbler ... and blueberries.  This would be perfect for Sunday lunch.  Just mix it up and turn it on before you go to church and as soon as you get home, turn it off and take off the lid.  It will be done just in time!  And do not forget the vanilla ice cream ... in generous scoops.  :)

Ingredients:
· 5 cups blueberries
· ½ cup firmly packed brown sugar
· 2 tablespoons plus ¾ cups all-purpose flour, divided
· 1 lemon
· ¾ cup self-rising cornmeal
· 1/3 cup white sugar
· 1 egg
· 2/3 cup buttermilk
· 4 tablespoons unsalted butter, melted
· Vanilla ice cream

Directions:
1. Place the blueberries in a lightly greased medium slow cooker. Sprinkle with brown sugar and 2 tablespoons flour.
2. Grate the zest of half of the lemon and squeeze 2 tablespoons of the juice onto the blueberries. Toss gently to combine.
3. In a medium bowl, whisk together the remaining ¾ cup flour, cornmeal, and white sugar. Make a well in the center and add the egg, buttermilk and butter. Stir until just mixed and drop spoonfuls of the batter onto the blueberry mixture.
4. Cover and cook on high for 3 ½ hours. Turn off the heat and uncover. Let stand for 1 hour before serving with generous scoops of vanilla ice cream. 

Sweetheart Mix

Ingredients:
· 4 ½ cups Rice Chex cereal
· ½ cup white chocolate chips
· ¼ cup peanut butter
· 2 tablespoons butter
· 1/3 cup powdered sugar
· ¼ cup red, white and pink M&Ms
· 2 tablespoons red or pink jimmies sprinkles

Directions:
1. Place cereal in a medium bowl. Set aside. In a microwaveable bowl, microwave white chocolate chips, peanut butter and butter on high 1 minute to 1 ½ minutes, stirring every 30 seconds until melted and smooth. Pour chocolate mixture over cereal, stirring until evenly coated.
2. Place half of the cereal mixture in a 1-gallon re-sealable plastic bag. Add powdered sugar. Seal bag and shake until well coated. Spread on waxed paper or foil for about 15 minutes.
3. Meanwhile, stir candies and sprinkles into remaining cereal mixture.
4. In a medium bowl, mix together both cereal mixtures. Store in airtight container.