Dine and Dish

Food blog with family recipes

$600 American Express Gift Card Giveaway {Recipe: Biscoff Pudding}

If you’ve been following me on Twitter, Facebook or Instagram you have probably noticed I’ve been going a bit crazy for Biscoff cookies lately. I first discovered their cookies when on a Delta flight. I was sitting next to a lovely lady and we both bit into our cookies and were immediately smitten. In fact, we then spent the rest of the flight trying to devise a plan to get the flight attendant to share more of his cookies with us. It worked. We each walked off the plane with a purse full of cookies to “take home and share with our kids”.  Ummmm…. my cookies didn’t make it home, needless to say.

Two weeks ago I ordered a case of Biscoff Cookies from Amazon, only to discover from many of you that I might be lucky and find them in my local supermarket. Bad news… that was true and I now have access to Biscoff cookies within 3 miles of my house. I also have access to Biscoff spread. Yes! You heard me right. Biscoff Spread. Like the cookies, but in spread form. I have yet to spread the spread on anything. It has been a load onto a spoon on deliver to my mouth kind of treat. Don’t judge until you’ve tried it, ok?

When the folks at American Express contacted me about creating some simple, 6-ingredients or less, dessert recipes I knew that at least one of those recipes was going to have to include Biscoff. I’ve been dying to do some recipe development using Biscoff, and this was the perfect chance. This creamy pudding created with Biscoff cookie spread is so indulgent, I can’t stop sneaking bites of it from the fridge!

Share Your Best 6 Ingredient Dessert Recipe and Win a $600 American Express Gift Card!

To help celebrate the launch of the new American Express Blue Cash Preferred and Everyday cards we want to help consumers realize the potential of meals/recipes that can be made with 6 ingredients or less. When used responsibly, the new Blue Cash® Cards provide a simple way for shoppers to put cash back (up to 6%!)  in their pockets as they shop for every day necessities.

Here’s how you can enter to win a $600 American Express Gift Card:

  • Submit your favorite 6 ingredients or less dessert recipe in the comments section of this post below. It can be the actual recipe itself or a link to your favorite 6 ingredients or less dessert recipe. You may submit up to 3 recipes – so that’s up to 3 chances to win the $600 American Express Gift Card.
  • All recipes must be submitted by midnight CST on Friday, August 19th. Winner will be chosen via Random.org. The winning recipe will be announced and featured on Dine & Dish on Friday, August 26th.
  • You don’t have to share a new recipe… any old favorite will do!

For an additional entry:

  • Tweet the following and leave an additional comment on this post indicating you did so: Check out my best 6 ingredient dessert recipe on @dineanddish & enter to win a $600 gift card from @AmericanExpress http://su.pr/25VEAE

This is a sponsored post for American Express. I was given a gift card to cover the cost of ingredients used for recipe development.

Now, on to the recipe!! Just imagine how much Biscoff you could buy with a $600 American Express gift card!

Biscoff Pudding

Recipe: Creamy Biscoff Pudding

  • 3 Cups Whole Milk
  • 1 3/4 cup Biscoff spread, divided (1 14oz container)
  • 1/4 teaspoon Kosher salt
  • 2 Tablespoons corn starch
  • 2 Tablespoons cocoa powder
  • 2 large yolks
  • Biscoff Cookies (optional, but highly highly recommended!)
  1. Whisk together Milk and 1/3 cup Biscoff spread in a large pot over medium heat, until well incorporated.
  2. In a small bowl mix salt, cornstarch and cocoa powder. Add to the pot. Increase heat to medium-high and whisk continuously until boiling. Keep whisking for an additional 3-5 minutes, until mixture is smooth. Remove pot from heat.
  3. In a small bowl, whisk egg yolks. Temper them with 1/4 cup of pudding, and then add the tempered yolk mixture to the pot. Add remaining Biscoff spread. Whisk together until fully incorporated.
  4. Spoon pudding into bowls and either serve hot, or place in fridge.
  5. Optional – crumble Biscoff cookies on top of the pudding for extra yumminess!

I’m linking this post up to the I’m Lovin’ It Roundup on TidyMom.

            Disclosure: This blog post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

 

Reader Interactions

Comments

  2. Amanda says

    That looks so good! I have never had any… but will have to make an effort to try some now! 🙂 http://iammommy.typepad.com/i_am_baker/nut-roll/ Here is my recipe.
    You will need:

    1 7 oz. jar marshmallow creme

    1/2 tsp. almond extract

    3 cups powder sugar

    1 14 oz bag caramels

    2 cups salted nuts

    Wax or parchment paper

    1. Put marshmallow creme, extract, and powder sugar in a bowl and combine with your hands. This can take a few minutes! The dough will be very stiff.

    2. Divide into 6-10 pieces depending on how big you want your nut roll to be, then roll into the cylinder shape.

    3. Wrap each cylinder in wax paper and place in freezer for at least 2 hours.

    4. Melt caramels in microwave for about three minutes, removing to stir at 30 second intervals. Make sure they are completely melted.

    5. Place salted peanuts (or whatever variety you would prefer) on baking sheet.

    6. Remove rolls from freezer, then dip into caramel and coat completely. Try not to use your fingers! This gets really messy if you do… you can use two forks to dip and remove.

    7. Place caramel covered roll onto salted nuts and cover completely.

    8. Transfer nut covered roll onto wax paper, then store in the refrigerator! (they should be good for a last a month in the fridge, but who am I kidding. We are lucky if these make it 2 days in our house)

  4. TidyMom says

    Oh my HECK! I’m looking for this and the cookies in our store!…..I flew delta and don’t remember the cookies lol

    My recipe http://tidymom.net/2011/italian-ice-recipe/
    Banana Pineapple Italian Ice

    Ingredients

    2 cups unsweetened apple juice (no sugar added)
    2 cups mashed ripe bananas (about 4 medium bananas)
    1 can (8oz) unsweetened crushed pineapple, undrained
    2 tablespoons lemon juice
    1 teaspoon vanilla bean paste (or vanilla extract)
    mint, to garnish (optional)

    Instructions

    In a large bowl, combine all ingredients (expect for mint).
    Pour into an 8 inch square dish.
    Cover and freeze for at least 2 hours, just until almost firm.
    Transfer to a large bowl, and beat for 2 minutes until smooth and creamy.
    Return mixture to dish, and freeze until firm.
    Remove from freezer 20-30 minutes before serving.
    Garnish with mint leaves.

  6. Kate says

    I also love to grill peaches and top them with honey and goat cheese for a quick but yummy dessert.

  7. TidyMom says

    here’s another http://tidymom.net/2011/un-fried-fried-ice-cream/
    Unfried “fried” ice cream

    Ingredients

    3 cups toasted cinnamon cereal, coarsely crushed
    4 cups Vanilla Ice Cream
    1/2 cup caramel ice cream topping, heated

    Instructions

    Preheat oven to 350°
    Arrange cereal on aluminum-foil-lined baking sheet and bake 5 minutes or until crunchy; cool completely.
    Shape Ice Cream into 16 1/4 cup balls, then freeze 1 hour or until firm.
    Evenly coat Ice Cream with cereal, then freeze until ready to serve.
    Arrange Ice Cream on plate and drizzle with caramel ice cream topping. Garnish with whipped cream.

  9. TidyMom says

    and my 3rd recipe http://tidymom.net/2011/oatmeal-brownie-strawberry-shortcakes/

    Oatmeal Brownie Strawberry Shortcakes
    Ingredients

    1 package Pillsbury® Supreme Fudge Brownie Chocolate Chunk
    1 cup rolled oats
    1 (2 cups) whipping cream, divided
    1 large egg
    1/4 cup powdered sugar
    3 pints (6 cups) fresh strawberries

    Instructions

    Pre HEAT oven to 350°F
    COMBINE brownie mix, oats, 1/2 cup of cream and egg in large bowl and mix well. Drop large tablespoonfuls of brownie mixture on to greased cookie sheets. Yields approximately 20 cookies.
    BAKE 8 to 10 minutes or until set. Cool 2 minutes; remove from cookie sheets to cool completely.
    COMBINE remaining 1 1/2 cups whipping cream and powdered sugar in medium bowl; beat on high until stiff peaks form.
    SLICE strawberries (*I added a little sugar and smashed with a potato smasher to juice them up a little)
    PLACE 1 brownie cookie on each individual dessert plate or shallow bowl. Top each with strawberries, whipped cream and another cookie. Top each stack with dollop of whipped cream and a little strawberries.

  12. Allie says

    Peach Cobbler-

    1. Fresh peeled sliced peaches- 3 cups
    2. Sugar- 1 cup
    3. Bisquick- 1 cup
    4. Milk- 1 cup
    5. Butter-1/2 cup
    6. Ground Cinnamon- 1/2 teaspoon

    Heat oven to 375ºF. Place butter in ungreased square baking dish, 8x8x2 inches and place in oven until melted. Stir together Bisquick mix, milk and cinnamon in a bowl. Pour this batter over melted butter. Stir together sugar and sliced peaches and spoon gently over batter. Bake at 375°F for 30 minutes.

  13. aida mollenkamp says

    I love hearing all the ways you’re using your case of Biscoff cookies. I have to admit I am hesitant to try the spread b/c it sounds like it might be quite a slippery slope!

  15. Susan @ SGCC says

    I adore those cookies! I never realized they were available in stores. Nor, did I know that they made a spread.

    Love the pudding idea! I’ll have to dig into my bag of tricks to see if I can find a worthy recipe!

  20. Amber says

    Need a simple & delicious summer dessert? Try this sweet & healthy dessert everyone will love!

    Grilled Peaches with Honey Lime Sauce

    4 fresh, ripe, white or yellow peaches
    1 Tbsp cinnamon
    2 Tbsp sugar
    1 cup honey
    2 Tbsp fresh lime juice
    Grated zest of one lime

    Cut peaches in half and remove pits. Sprinkle cut side lightly with cinnamon and sugar. Grill over medium heat, cut side up, for about 5 minutes. Then, turn over and continue grilling for an additional 5 to 10 minutes or until soft. Remove from grill and slice.

    In the meantime, heat honey until warm and stir in lime juice and zest. Serve peaches over vanilla ice cream, drizzled with honey sauce. Serves 4.

  22. Amber says

    Salted Brown Butter Crispy Treats

    4 ounces (1/4 pound or 1 stick) unsalted butter, plus extra for the pan
    1 10-ounce bag marshmallows
    Heaping 1/4 teaspoon coarse sea salt
    6 cups Rice Krispies cereal (about half a 12-ounce box)

    Butter (or coat with non-stick spray) an 8-inch square cake pan with 2-inch sides.

    In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute.

    As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.

    Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into prepared pan. I liked to use a piece of waxed or parchment paper that I’ve sprayed with oil to press it firmly and evenly into the edges and corners, though a silicon spatula works almost as well. Let cool & cut into squares!

  23. Out of the Box Food says

    This recipe is nice and light with just enough sweetness to make it dessert, but healthy enough to have it for breakfast!

    Summer Fruit Salad with Orange Yogurt & Toasted Coconut

    Ingredients:
    – Assorted summer fruit (strawberries, apricots, peaches, plums, blueberries, nectarines, blackberries, etc.)
    -1/2 C Greek Yogurt
    -1/2 tsp juice from an orange
    -1/2 C unsweetened coconut flakes

    Complete recipe can be found here: http://outoftheboxfood.com/2011/07/07/summer-fruit-salad-with-orange-yogurt-toasted-coconut/

  25. Amber says

    Sweet Baked Apples

    8 baking apples (such as Cortland, Empire, Gala, Braeburn, or Pippin)
    1/2 cup chopped candied or plain nuts
    1/3 cup light or dark brown sugar
    4 tablespoons unsalted butter, cut into small pieces

    Heat oven to 400° F. Remove and discard the cores from the apples. Place the apples in a 9- by-13-inch baking dish.

    In a small bowl, combine the nuts, sugar, and butter. Divide the mixture among the apples. (You can cover and refrigerate for up to 24 hours.) Bake until tender, about 25 minutes. Serve warm with a scoop of vanilla ice cream.

  26. Cat Davis says

    Dessert Recipe #1

    Ingredients

    Rolls
    2 large Granny Smith Apples
    2 cans Pillsbury Crescents Rolls (Big & Flaky)
    1/3 cup sugar
    1/4 teaspoon Apple Pie Spice
    Icing
    1 cup powdered sugar
    1 tablespoon milk

    Instructions

    Preheat oven to 350 degrees F.
    Peel and dice apples into small chunks, about the size of your pinky nail.
    In a small bowl, mix apples, spice and sugar.
    Unroll Crescents Rolls triangle and spoon a heaping tablespoon of the apple mixture onto the dough. Spread apples evenly.
    Roll dough into a roll starting with the widest edge of the dough and space evenly on a baking sheet.
    Bake 25 – 30 minutes until golden brown.
    In a small bowl combine powdered sugar and milk. Start with 1/2 tbs of milk and add until you reach your desired consistency. Drizzle over warm apple pie rolls.

    Picture – http://3kidsandus.com/wp-content/uploads/2011/08/baked-apple-pie-crescent-rolls.jpg

  27. Cat Davis says

    Dessert recipe 2 (Cream Cheese Mints)

    8oz cream cheese, room temperature
    8-10 cups powdered sugar
    1/4 tsp mint extract
    1/4 tsp vanilla extract
    pink gel food coloring
    1/4 cup sugar

    Instructions

    In a large bowl knead together room temperature cream cheese and powdered sugar until a ball of stiff dough forms. The candy is ready when it no longer sticks to your fingers but still stretches without breaking.
    Split candy dough into 3 equal balls and place in bowls.
    Add extract flavoring of choice to each ball.
    Add gel color to each ball and knead until color is even.
    You may need to add additional powdered sugar to keep it from becoming sticky.
    In your hands, roll a small ball of dough and coat in sugar.
    Press into mold and immediately remove and set aside.
    If not using a mold, you can press the ball with a fork to create a flat mint.

    Picture – http://3kidsandus.com/wp-content/uploads/2011/06/Cream-Cheese-Peppermint-Roses.jpg

  28. Cat Davis says

    Dessert 3 – S’mores Brownie Cake

    1 cup graham cracker crumbs
    3 TBS butter, melted
    1 TBS sugar
    1 box Brownie Mix (plus required ingredients)
    1 package mini marshmallows

    Instructions

    Mix graham cracker crumbs, sugar and melted butter.
    Spread graham cracker mixture over the bottom of a springform pan and press evenly.
    Prepare brownie mix as directed on box and pour over crust.
    Bake as directed on box.
    Top with a single layer of marshmallows.
    Turn oven broiler to high and bake brownie cake for about 2 minutes until marshmallows begin to brown.

    Picture – http://3kidsandus.com/wp-content/uploads/2011/05/smores-brownie-cake-slice.jpg

  30. Danielle Lewis says

    Love these!

    QUICK AND SIMPLE STRAWBERRIES WITH CHOCOLATE CREAM

    18 Large Fresh Strawberries, halved

    1-1/2 Semisweet Chocolate Squares, grated and divided

    8 oz. Cream Cheese, Softened

    2 t Vanilla Extract

    1 Cup Whipped Topping

    Set aside 2 T grated chocolate. Place remaining chocolate into microwave safe bowl. Microwave at half power for 30 seconds. Stir thoroughly. Continue to microwave and stir at 30 second intervals or until smooth. (Add a teaspoon of vegetable oil if overheated)

    In a small bowl, beat cream cheese and vanilla until smooth. Beat in melted chocoale. Fold in whipped topping and ½ of reserved grated chocolate.

    Cut a small hole in the corner of pastry or plastic bag; insert #21 star pastry tip. Fill the bag with cream cheese mixture.

    Place strawberries cut side up on serving platter. Pipe cream cheese mixture onto strawberries. Sprinkle with remaining grated chocolate. Serve.

  31. Danielle Lewis says

    Raspberry-and-Meringue Mess

    Ingredients

    * 2 cups heavy cream
    * 1 package (5 ounces) meringues, crumbled
    * 1 1/2 cups (6 ounces) raspberries
    * 3 tablespoons Berry Puree, using raspberries

    Directions

    1.

    Chill a serving bowl in the freezer. In a large bowl, whip heavy cream until soft peaks form. Fold in meringues and 1 1/4 cups raspberries. Drizzle whipped cream with 2 tablespoons berry puree and lightly fold so the mixture has stripes of puree. Spoon into chilled bowl; top with remaining raspberries and berry puree.

  32. Danielle Lewis says

    Grilled Chocolate Sandwiches
    Ingredients

    * 2 large eggs
    * 2 tablespoons milk
    * 4 large slices challah or Italian Bread, (cut 3/4 inch thick)
    * 4 ounces thin semisweet chocolate bar
    * 2 tablespoons unsalted butter
    * Confectioners’ sugar, for dusting

    Directions

    1.

    In a large, shallow dish, whisk together eggs and milk; set aside.
    2.

    Form two sandwiches with the bread and chocolate (break chocolate as necessary to cover bread without extending over edges); dip both sides of sandwiches in egg mixture to coat.
    3.

    Heat butter in a large skillet over medium heat; transfer sandwiches to skillet. Cook, pressing occasionally with a spatula, until golden, 1 to 2 minutes per side. Transfer to a paper towel-lined plate. Cut in half, and dust with confectioners’; sugar before serving.

  33. Emily says

    This Mango Sorbet from David Lebovitz is divine in these soaring temperatures!

    2 Large, Ripe Mangoes (2 lbs), peeled and pitted
    2/3 Cup Sugar
    2/3 Cup Water
    4 tsp Freshly Squeezed Lime Juice, plus more to taste
    1 Tbsp Dark Rum (optional)
    Pinch of Salt

    Cut the mangoes into chunks and put them in a blender with the sugar, water, lime juice, rum, and salt. Squeeze the mango pits hard over the blender to extract as much of the pulp and juice as possible.

    Puree the mixture until smooth. Taste, then add more lime juice or rum if desired. Allow the mixture to chill thoroughly, then freeze it in an ice cream maker.

  35. Amy | She Wears Many Hats says

    I totally miss those cookies when I don’t fly Delta, so thank goodness for the Biscoff spread.

    Peach Wontons

    2 pounds ripe peaches, peeled and sliced/diced (about 8 peaches)
    2 tablespoons all-purpose flour
    3 tablespoons brown sugar
    Wonton wrappers (1 12 oz. pack should do it.)
    Canola or vegetable oil, enough for about 1″ of oil in your pan
    Powdered sugar for sprinkling

    Instructions

    Slice up the peach and toss in a large bowl with flour and brown sugar.
    Lay out the wonton wrappers, drop about a tablespoon of sliced/diced peaches and a tad bit of peach juice in the center of each wonton wrapper.

    Using your finger or pastry brush, wet the outside edge of the wonton wrapper.

    Fold one corner of the wrapper over to the other corner, and gently press down to seal edges. Make sure to seal edges thoroughly to avoid the oil splattering. Add an additional fold, if you’d like by dabbing the corners with water and folding them up to meet in the middle.

    Heat 1″ of canola or vegetable oil in a heavy bottomed pan over medium-high heat to 375°F. Carefully slide wontons into oil and fry for about 2-3 minutes, turning as they fry. When they reach a lovely golden brown, remove from oil to a paper towel lined pan.

    Sprinkle with powdered sugar.

    Let cool ever so slightly and enjoy!

    Makes about 50-55 wontons.

  38. Angie @ BigBearsWife says

    ooo yay!!! This is so exciting!!! Here is my 1st recipe:

    http://bigbearswife.blogspot.com/2011/07/mini-eclairs.html

    Mini Eclairs

    What You’ll Need:

    2 individual packages of graham crackers
    1 (3oz) package instant vanilla pudding mix
    3 cups milk
    1 container cool whip
    1 can chocolate frosting
    Red, White and Blue Sprinkles (If You Want Them)

    (to make this thick enough, make sure to use 1 cup of milk or every oz of pudding)

    What to do:

    Press graham crackers into the bottom of each bowl, to form a layer of graham crackers.

    In a large bowl, combine pudding mix and milk. Whisk the pudding and milk until it starts to thicken.

    Fold in the whipped topping (cool whip) to pudding mixture.

    Spoon the pudding mixture over graham cracker layer. This will be quite a thick layer.

    Top with another layer of graham crackers (or for small bowls, just place 1 cracker on top of the pudding.)
    Frost the tops with chocolate frosting.

    If using sprinkles, sprinkle now 🙂
    Refrigerate for about 5 hours for the graham crackers to soften.

  39. Angie @ BigBearsWife says

    My Second Recipe!

    Strawberry and Blueberry Trifle

    http://bigbearswife.blogspot.com/2011/07/strawberry-and-blueberry-trifle.html

    2 Cartons of fresh strawberries
    1 Carton fresh blueberries
    1 loaf angel food cake
    1 tub of frozen whipped topping,completely thawed
    Trifle bowl or tall round glass bowl

    What to do:

    Carefully rinse and set aside a few strawberries and blueberries for decoration on top of trifle.

    Rinse remaining strawberries, remove stem and leaves and slice the berries.

    Rinse and drain blueberries; set aside in small bowl.

    On a cutting board, slice angel food cake into chunks.

    Trifle assembly – Begin first layer by placing some of cake cubes in bottom of bowl.

    Spoon some whipped topping onto this layer.

    Spoon some of the of sliced strawberries on top of cake cubes, placing some slices flat against the bowl’s side for appearance.

    Place more Cake ontop.

    Spoon some whipped topping onto this layer.

    Place some of the blueberries next, again placing a few against the side of bowl.

    Spoon some whipped topping onto this layer, Repeat these layers until the Trifle is full.

    Decorate the top with strawberries and blueberries.

    Trifle may be covered and refrigerated for several hours, I would at least let it chill for an hour or two.

  40. Angie @ Bigbearswife says

    My third Recipe!!

    http://bigbearswife.blogspot.com/2010/12/blueberry-white-chocolate-pancake-bites.html

    Blueberry White Chocolate Pancake Bites

    What you’ll need:

    2 cups blueberry pancake mix
    1 cup water
    1/2 cup powdered sugar
    1/3 cup white chocolate chips
    4 cups vegetable oil (Or how ever much it takes to make about 4-5 inches of oil in your pan)

    What to do:

    In a medium sized pot, add 4 cups of oil, and heat oil to 350 degrees.

    In a medium sized bowl combine pancake mix, water, and white chocolate chips and mix until blended.

    Use a cookie scoop to scoop out pancake batter and drop into hot oil. I used the Pampered Chef Medium Scoop

    I only did 4 at a time!

    Once the bottoms of the bites are brown, use a slotted spoon and flip them over until the other side is brown. They took less than one minute to do each one.

    One at a time remove browned bites and drop them into the powdered sugar. Roll the bites in powdered sugar and place on a plate.

  42. Marla {family fresh cooking} says

    You don’t need to enter me but here is a recipe 🙂
    http://www.familyfreshcooking.com/2011/07/13/strawberry-peach-coconut-popsicles-recipe/

    INGREDIENTS

    4 ounces chopped Strawberries
    1 Peach, roughly chopped
    6 ounces (3/4 cup) light unsweetened Coconut Milk
    Stevia drops or your favorite natural sweetener to taste
    1/4 cup unsweetened Coconut Flake
    OPTIONAL INGREDIENTS

    Chocolate Chips: Dark, Milk or White
    a dash of ground Ginger
    METHOD

    Put strawberries and peach in a small sauce pan over medium high heat with 1 tablespoon of water. Bring to a boil, partially cover pot & then reduce heat to medium. Cook for about 5 minutes until fruit is soft, stir occasionally. Remove from heat & let mixture cool. Mix fruit with coconut milk and purée in blender or food processor until smooth.

    Put a pinch of coconut flake in popsicle molds. Fill pop containers with purée, gently press another pinch of coconut on before you add the stick. Wrap with foil and pierce with popsicle sticks. Freeze for about 2 hours or until solid.

  43. Marla {family fresh cooking} says

    Lemonade Cucumber Spa Popsicles

    http://www.familyfreshcooking.com/2010/08/03/lemonade-cucumber-spa-popsicle-recipe/

    makes 3 cups of popsicle mix

    NOTES:

    These spa pops are a healthier & more cost efficient alternative to store bought pops. More eco too, no packaging to toss!
    As always, use your own taste buds to determine how sweet you want your ice pops.
    INGREDIENTS

    1 cup julienned seedless Cucumber
    1 fresh squeezed Lemon, remove any seeds
    2 cups cold Water
    Natural Sweetener added to taste: use your favorite, I use Stevia. Maple Syrup, Honey & Agave are good too
    METHOD

    Slice lemon in half and squeeze it over a strainer into 2 cups of cold water. Sweeten lemon water to taste with your favorite sweetener. Fill popsicle molds 2/3 with lemonade. Freeze uncovered for about 1 hour. Take pops out of freezer. Scrape and stir any ice crystals that have formed. Add a spoonful of the julienned cucumber to the pop molds. Be sure to leave a tiny bit of room at the top of your popsicle mold so they don’t overflow when you add the stick. With a popsicle stick or a butter knife, press the cucumber into the mixture so it is evenly distributed. Add your popsicle sticks, freeze pops for another 3-4 hours until solid.

  44. ohmagada says

    My favorite dessert has two ingredients: Cool Whip and Oreos. (the amount of each depends on how oreo-ish or cool whippy you like your desserts. I typically take 12 oz. tub of Cool whip and about 10 oreos.

    instructions:
    Put oreos in a plastic ziplock bag and crush to desired crumbles.
    Add to bowl of Cool Whip.
    Eat or refrigerate (not freeze–the consistency is way different and not in a good way)

  46. Pamela says

    I love simple!! I try for healthy (sometimes;).
    6 pears (peeled and sliced )
    2 t vanilla
    simmer on low in a sauce pan for the afternoon (3-4 hours)

    I did not share them(I intended to). I thought about putting them in a tart shell or over pound cake (they didn’t even make it that far).
    They are comforting and melt in your mouth delicous and good for you too!

  47. Grace says

    Grilled Peaches & Ice Cream

    makes 2 servings

    2 barely-ripe peaches
    1 tbsp butter, melted
    1 tbsp brown sugar
    1/8 tsp cayenne pepper
    1 cup vanilla ice cream, I like Blue Bunny fat free Vanilla Frozen Yogurt!

    1. Preheat your grill to medium high
    2. Wash peaches well, cut in half and remove pits.
    3. Melt butter in a microwave safe bowl, then use basting brush to brush cut sides of peaches.
    4. In a small bowl, combine brown sugar and cayenne pepper. Sprinkle generously on buttered cut side of peaches.
    5. Place cut-side down on hot grill, cook for 2 minutes. Flip and cook another 1-2 minutes or until peaches are soft and hot through.
    6. Serve alongside a scoop of your favorite vanilla ice cream.

  48. Grace says

    Quick Blueberry Cobbler

    1 stick butter, melted
    1 1/2 cups biscuit mix (I like Bisquick)
    2/3 cup whole milk
    1/2 c + 2 tbsp white granulated sugar, divided
    1/2 tsp vanilla
    3 cups fresh or frozen blueberries

    1. Preheat your oven to 350.
    2. In a 9×9 dish melt butter in microwave (should only take about a minute)
    3. In a large bowl combine milk, 1/2 cup sugar and vanilla. Whisk well.
    4. Add biscuit mix to milk mixture, stir just until combined. Do not overmix!
    5. In another bowl toss clean blueberries with remaining 2 tbsp of sugar, then add to batter. Pour into buttered 9×9.
    6. Bake for 40-45 minutes, or until golden brown and set.

    Serve warm with ice cream. Any berry can be used.

  49. Grace says

    Basic Yellow Pound Cake

    2 2/3 cups white granulated sugar
    2 cups butter
    8 eggs
    1/2 cup whole milk
    1 teaspoon vanilla extract
    3 1/2 cups cake flour

    1. Preheat oven to 325.
    2. Crack eggs, separating yolks from whites. Beat the egg whites until they form stiff peaks.
    3. With an electric mixer cream sugar and butter. Add the egg yolks and continue to beat until well combined. Turn mixer down to stir in milk and vanilla.
    4. Add the flour, a little at a time, until combined.
    5. By hand, fold in the egg whites.
    6. Butter or grease a loaf pan well, pour in batter.
    7. Bake for 1 1/2 hours, or until golden brown.

  51. carmen says

    flourless chocolate cake!
    1) 8 oz dark chocolate, chopped
    2) 2 sticks (8oz) butter
    3) 1 and 1/3 cup sugar
    4) 5 eggs
    5) 1 T cocoa pwd

    melt choc & butter together in a bowl over a saucepan of simmering water. off the heat, stir in sugar. one by one, stir in eggs. add cocoa pwd and stir in at the end. bake at 375 in a 9-inch springform pan for about 20 mins.

  52. Michelle says

    Here is one of my favorites….
    Lemon Shortbread
    1 cup of butter, softened
    2/3 cup powder sugar
    2T lemon zest
    2cups flour

    Creme butter and sugar. Then add flour little by little. Add lemon zest. Spread in a jelly roll pan and score. Bake at 325 for 20-25 minutes. Yummy!

  53. Michelle says

    Simple Pound Cake
    4cups flour
    3 cups sugar
    2cups butter
    6 eggs
    2t vanilla
    3/4 cup milk

    Mix all and pour into greased bundt pan. Bake at 325 for 1 1/2 hours. Serve with fruit, whipped creme or chocolate glaze.

  57. Michelle says

    Applesauce (This is wonderful warm or cold.)
    8-9 apples – peeled, cored and diced
    3/4 cup apple juice
    3T sugar
    1t. cinnamon
    1/4t allspice
    1/8t ground cloves

    Cook the apples in the apple juice until tender 9about 20 minutes). Mash apples na dstir in reamining ingredients. you can leave it chunky or puree it.

  58. Amy says

    Easy Éclair Dessert
    Makes 18 servings

    27 whole graham crackers, halved
    3 cups cold milk
    2 packages (4-serving size) vanilla flavor instant pudding
    1 tub (12 ounces) whipped topping, thawed
    1 container (16 ounces) ready-to-spread chocolate fudge frosting

    Arrange 1/3 of the crackers on bottom of 9×13-inch baking pan, breaking the crackers to fit, if necessary.
    Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Gently stir in whipped topping. Spread ½ of the pudding mixture over crackers. Place ½ of the remaining crackers over pudding; top with remaining pudding mixture and crackers.
    Remove top and foil from frosting container. Microwave frosting in container on high 1 minute or until pourable. Spread evenly over crackers. Refrigerate 4 hours or overnight.

    Tips: You can make pistachio, banana-flavored or even double chocolate éclairs by simply changing the pudding flavors.

  59. Amy says

    No-Oven Peanut Butter Squares

    ½ c. butter or margarine
    2 C. powdered Sugar
    1 ½ c. graham cracker crumbs
    1 C. peanut butter
    1 ½ pkg (12 oz) Bakers Semi-Sweet Chocolate

    Line 13×9 Baking pan with foil. Set aside.
    Melt butter in large microwaveable bowl on high 45 seconds, until melted. Add sugar, graham cracker crumbs and peanut butter; mix well. Spread into prepared pan.
    Microwave chocolate in bowl 1-2 minutes, or until melted, stirring after each minute. Cool slightly, pour over peanut butter mixture in pan. Cool and cut. Refrigerate at least 1 hour or until set.

  60. Amy says

    Quick Apple Crisp (or Pear)
    Yield: 10 servings

    5 Granny Smith apples
    1 package (9 ounces) yellow cake mix [half a regular cake mix]
    2 tablespoons sugar
    1 tablespoon ground cinnamon
    ¼ cup butter or margarine, melted
    ½ cup chopped nuts
    vanilla ice cream or thawed, frozen whipped topping (optional)

    Preheat oven to 350°F. Peel, core and slice apples. Cut apples in half crosswise. Place apples in square baker (or 9×13 if doubling the recipe). Combine remaining ingredients, except ice cream in bowl. Mix until crumbly. Sprinkle mixture evenly over apples. Bake 35-40 minutes or until apples are tender. Serve warm with ice cream or whipped topping, if desired.

  61. Miriam says

    Milky Way Bars
    1 large roll of chocolate chip cookie dough
    6 milky way bars

    Pre-heat oven to 350.
    Spread and press 1/2 of cookie dough roll into bottom of 13×9 baking dish. Break milky ways into pieces and put over the cookie dough. Take other 1/2 of cookie dough and “drop” pieces onto of the layers. No need to cover them exactly – when it cooks, the top layer will spread.
    Bake 20 minutes or to your liking for gooeyness.

  62. Sherrill says

    Watermelon Ice

    1/2 Seedless Watermelon
    1/3 cup sugar
    juice of 2 limes (plus a little pulp)

    Scoop out the watermelon into a large blender, add sugar and lime juice… blend until liquid. (Discard the rind – unless you’re planning to make pickles later.)

    Pour into a shallow baking pan (I use a 9×13 ziploc food storage container w/lid)… if you are not using a storage container – cover w/plastic film… and place in freezer… every hour or so – stir it up… to keep it kind of chunky/slushy.

    When completely frozen… you will need to scrape/shave the watermelon ice into glasses/bowls and serve… it is so yummy! Cool and refreshing.

    *Hint – I put it in the microwave for a minute so that it is easier to dig in and shave it off…

  63. Elaine Eddy says

    Oreo Truffles

    1 Package of Oreos
    1 8 oz. package of cream cheese
    2 to 3 cups melting chocolate

    Crush a whole package of Oreo cookies until a fine crumble.
    Mix in a softened 8 oz. package of cream cheese.
    Form into balls. (I use a small melon baller)
    Let them set in the fridge to set up. (about an hour)
    Melt some chocolate melts (Wilton’s discs) and dip the balls into the chocolate and let them sit until the chocolate is set up.
    I usually decorate them with a drizzle of a different chocolate melting disc or sugar flowers.
    You will be asked to bring these to every party you are ever invited to again for the rest of your life! Yes, they are THAT good!
    http://twitpic.com/5v9ns3

    Oh.. and I posted the twitter msg for the extra entry! Thanks

  65. Susan Heim says

    No-Bake Cookies

    1/2 cup butter
    1/2 cup milk
    1 cup sugar
    4 tbsp cocoa powder
    1/2 cup peanut butter
    3-1/2 cups oatmeal

    1. Spread several sheets of wax paper across a table or other flat surface.
    2. In a large saucepan over medium heat, combine the butter, milk, sugar and cocoa powder. Bring contents to a boil, stirring occasionally. Boil for one minute, then remove from the stove and set aside.
    3. Add the peanut butter and oatmeal to the melted mixture, stirring well.
    4. Drop teaspoons of the mixture on to the wax paper and allow the cookies to cool for 15 minutes before eating.

  67. Susan Heim says

    Magic Cookie Bars
    Makes 24 to 36 bars

    1/2 cup margarine or butter
    1-1/2 cups graham cracker crumbs
    1 (14 ounce) can sweetened condensed milk
    1 (6 ounce) package semi-sweet chocolate chips
    1 (3-1/2 ounce) can flaked coconut (1-1/3 cups)
    1 cup chopped nuts

    Preheat oven to 350 degrees (325 for glass dish). In a 13×9-inch baking pan, melt margarine in oven. Sprinkle crumbs over margarine; pour sweetened condensed milk evenly over crumbs. Top with remaining ingredients press down. Bake 25 to 30 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store loosely covered at room temperature.

  71. Sarah @ pão e queijo says

    Mmm this pudding sounds heavenly!

    My first recipe is for Strawberry and cream scones (my understanding is that salt doesn’t count as an ingredient here):

    Ingredients
    2 cups all-purpose flour (preferably low-protein)
    1 TBSP baking powder
    2 TBSP sugar
    ½ tsp salt
    5 TBSP chilled unsalted butter, cut into ¼-inch cubes
    1 cup strawberries, chopped
    1 cup heavy cream

    Preheat oven to 425F with oven rack in the center.

    Add flour, baking powder, sugar, and salt to the bowl of your food processor fitted with the steel blade. Pulse six times. (If doing this by hand, whisk until combined).

    Remove processor’s cover and distribute butter evenly over the dry ingredients. Cover and pulse 12 times. Add the strawberries and pulse once or twice to combine. Transfer dough to a large mixing bowl. (Or do this using knives or a pastry cutter).

    Stir in the heavy cream using a fork or spatula until a dough begins to form. Transfer all dough to a WELL FLOURED countertop and knead with floured hands until the dough comes together into a rough, very very sticky ball (5-10 seconds). Form the scones by shaping the dough into an 8-inch round circle with your hands, then using a bench knife, cut into 8 triangles. It’s pretty hard to transfer these sticky babes, but try to transfer them to an un-greased baking sheet (I used a silicone baking liner) using the bench knife.

    Bake for 12- 15 minutes in the preheated oven, until the tops are light brown. Cool on wire rack for at least 10 minutes.

  72. Sarah @ pão e queijo says

    My second recipe is for a simple fruit cobbler… it’s amazing!

    Ingredients
    1 ½ cups all-purpose flour
    Scant 1 ½ cups sugar*
    4-5 cups blackberries and apples (peeled, cored, and chopped), or other fruit of your choice (enough to come 2″ up the sides of the pan)
    1 ½ sticks unsalted butter, melted

    Preheat the oven to 350F with the rack in the middle. Spray a 9-inch square baking pan (or other similar size) with non-stick spray.

    Mix together the flour and sugar, then add in the butter and mix well with a fork until incorporated. It should hold together when you squeeze it.

    Put the fruit in the prepared pan and sprinkle with a very light layer of sugar.* Take the dough by the handful and pat it into disks ¼ to ½-inch thick each. Lay them on top of the fruit, continuing with the patties, until all the fruit is covered. Bake the cobbler in the preheated oven for 45-50 minutes, until the crust is light golden in color. Let cool slightly, then serve with lots of vanilla ice cream.

    *Note: Try to use fruit that is in season where you live. If you are using fruit that is not as tart as blackberries and apples, you will probably want to decrease the amount of sugar drastically, and not sprinkle the fruit with a light layer of sugar before topping with the dough patties.

  73. Sarah @ pão e queijo says

    And finally, crunchy peanut butter- chocolate mounds! So easy and delicious.

    Ingredients
    ¾ cup chocolate chips
    ¼ cup creamy peanut butter
    1 ½ cups cornflakes

    Microwave (or melt in a saucepan) the chocolate chips in a microwaveable bowl on 30 second intervals until melted and smooth, stirring between intervals. When melted, stir in the peanut butter until incorporated. Add in the cornflakes and stir until completely covered. Using a tablespoon, scoop tablespoonfuls onto a parchment paper-lined cookie sheet. Cool and let harden in the fridge for at least 30 minutes.

  74. Rose Mary says

    APPLE CRISP DESSERT
    Spray or grease an 8 x 8″ baking dish and fill with pared and sliced apples.
    Combine and mix with a fork:
    1/3 cup melted butter or margarine
    1 cup flour
    3/4 cup sugar
    1 tsp. baking powder
    1/8 tsp salt
    1 egg, unbeaten
    Spread mixture over apples and sprinkle HEAVILY with cinnamon.
    Bake 350 deg. F. 35-40 minutes or until top is crispy.

  75. Tammy M. says

    Easy Chocolate Dessert

    • 1/2 cup whole milk
    • 3 tablespoons sugar
    • 1 cup semisweet chocolate chips
    • 3 large egg whites

    In a small saucepan over medium heat stir together the milk with the sugar until the milk is hot, but not boiling, and the sugar is dissolved. Place the chocolate chips in a blender. Chop slightly.
    Pour the hot milk over the chips. Run the blender on high until combined, a few seconds. Add the egg whites and run the blender on high until light, about 1 minute. Transfer to 4 small serving cups. Cover with plastic wrap and place in the refrigerator until firm, about 3 hours.

  76. Tammy M. says

    Deep Dish Chocolate Chip Cookie Sundaes

    6 ramekins (mine were 3 1/2″ diameter x 2 1/4″ tall)
    1 log refrigerated Cookie Dough
    ice cream

    Preheat oven to 350. Lightly spray ramekins with cooking spray. Divide cookie dough between 6 ramekins, about 1/2-inch thick. Bake 18-22 minutes – you want them to be slightly under baked. Top with ice cream and serve immediately.

  77. Tammy M. says

    Coconut Poke Cake

    1 (18.25 ounce) package white cake mix
    1 (14 ounce) can cream of coconut
    1 (14 ounce) can sweetened condensed milk
    1 (16 ounce) package frozen whipped topping, thawed
    1 (8 ounce) package flaked coconut

    Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.
    Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.

  80. Lynda Del says

    I love having rice pudding!
    Here’s one of my favorites:

    Coconut Rice Pudding
    1 can of unsweetened coconut milk
    1/2 cup of unsweetened shredded coconut
    1 cup of arborio rice
    1 quart whole milk
    1/2 cup sugar

    1. In a large saucepan, combine the milk, rice and sugar with 2 cups of water and bring to a boil. Simmer over moderate heat, stirring frequently, until the rice is tender and suspended in a thick, creamy sauce, about 30 minutes. Stir in the coconut milk and simmer, stirring occasionally, until the rice is very tender and the liquid is thickened, about 10 minutes. Let cool slightly.
    2. In a medium saucepan, toast the coconut over moderate heat, stirring constantly, until fragrant and golden, about 4 minutes. Transfer to a plate to cool.
    3. Spoon the rice pudding into bowls, garnish with the toasted coconut and serve.

  81. Katie @ Healthnut Foodie says

    Peanut Butter (Brown) Rice Krispy Treats…Marshmallow-free!!!

    Organic peanut butter, 1/2 cup
    Raw honey, 1/2 cup
    Sea salt, 1/2 tsp

    Brown rice crisp cereal, 3 1/2 cups

    Whisk together first three ingredients until just starting to bubble, over medium heat.

    Remove from heat and stir in 3 1/2 cups brown rice crispys until combined.

    Pour into a lightly buttered 8 x 8 dish and allow to completely cool.

    Cut into 20 bars. Serve and enjoy!

  83. Lisa says

    Peanut Butter Cookies

    1 cup creamy peanut butter
    1 cup sugar
    1 egg
    1 teaspoon vanilla

    Mix together, form into balls, flatten tops with fork (that has been dipped in sugar) in a criss cross pattern. Bake at 350 degrees until lightly brown on edges. Don’t overbake!

  84. Lynda Del says

    Mandarin Oranges with Grand Marnier and Mascarpone

    1/4 cup reduced-fat sour cream
    2 tablespoons mascarpone cheese
    4 teaspoons sugar
    1 (15-ounce) can mandarin oranges in light syrup, drained
    1 1/2 tablespoons Grand Marnier (orange-flavored liqueur)
    Mint leaves (optional)

    1. Combine first 3 ingredients in a small bowl, stirring with a whisk until sugar dissolves.
    2. Combine oranges and liqueur; spoon evenly into 3 wine glasses or dessert dishes. Spoon sour cream mixture over oranges; garnish with mint leaves, if desired.

  85. Alyssa says

    Cream brulee

    8 large (135 g) egg yolks
    1/2 cup (100 g) sugar
    2 cups (475 mL) heavy cream
    1/2 tsp. (2.5 mL) vanilla extract
    1 tsp. (4 g) turbinado sugar

    mix
    heat until almost simmering
    temper and mix
    bake 250F (120C) 1 hr. in water bath
    refrigerate 8 hours

  86. Alyssa says

    Chocolate Trifle

    1 (19.8 ounce) package brownie mix
    1 (3.9 ounce) package instant chocolate pudding mix
    1/2 cup water
    1 (14 ounce) can sweetened condensed milk
    1 (8 ounce) container frozen whipped topping, thawed
    1 (12 ounce) container frozen whipped topping, thawed
    1 (1.5 ounce) bar chocolate candy

    Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
    In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
    In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

  87. Alyssa says

    key lime pie my version (:

    1 (9 inch) prepared graham cracker crust
    3 cups sweetened condensed milk
    1/2 cup sour cream
    3/4 cup key lime juice
    1 tablespoon grated lime zest
    2 chocolate bars

    Preheat oven to 350 degrees F (175 degrees C).
    In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.
    Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired. Microwave the chocolate bars until turns to liquid, glaze over the key lime pie in zigzag motions. And your done!(:

  90. Heavenly Housewife says

    This is a great one:
    Balsamic Roasted Strawberries

    Ingredients:

    1 pound of strawberries
    2 tablespoons of balsamic vinegar (aged, if you have it)
    2 tablespoons of sugar
    Wash and hull your strawberries, and allow them to dry. Cut each strawberry in half. Place the strawberries cut side up on a foil lined baking sheet. The foil will collect all the lovely juices that will make up your strawberry sauce. Sprinkle the strawberries with the balsamic vinegar and then sprinkle with the sugar. Place in the oven at 180C for about 30 minutes. When ready, the strawberries should be soft but should still hold their shape. Now collect all the strawberries along with their juices into a bowl or container and let it come to room temperature. The sauce will thicken further.

  91. Heavenly Housewife says

    Fresh Lavender Infused Chocolate Truffles

    Ingredients:

    1/2 pound of bittersweet chocolate
    1/2 pound semisweet chocolate
    1 cup heavy (double) cream
    4 tablespoons of lavender buds
    cocoa powder
    Directions:

    Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.

    Heat the cream and the lavender buds in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate and discard the lavender. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Set aside at room temperature for 1 hour.

    With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in cocoa powder, and decorate with lavender garnish if you wish. These will keep refrigerated for weeks, but serve at room temperature.

  92. Heavenly Housewife says

    White Chocolate Cardamom Truffles

    Ingredients:

    seeds from 7 cardamom pods
    200g good quality white chocolate, broken into pieces
    25g unsalted butter
    150ml whipping cream
    50g icing sugar
    1. Crush the cardamom seeds to a fine powder in a pestle and mortar.

    2. Tip the powder into a large bowl with the chocolate and the butter.

    3. Heat the cream in a saucepan until it is just boiling and instantly pour over the chocolate. Stir until the chocolate has completely melted and then using an electric hand whisk, whisk until the mixture has thickened enough to leave a trail when the whisk is lifted, this will take about 5 minutes.

    4. Place the truffle mixture in the fridge for a couple of hours until it is firm enough to shape into balls.

    5. Making sure your hands are cold, take a teaspoon of the truffle mixture and roll it into a smooth ball. Repeat with the remaining mixture.

    6. Sift the icing sugar onto a plate and roll the truffles around to generously coat them. If they seem too sticky to do this, just put them in the fridge for 15 minutes to firm up, and try again.

    7. Enjoy straight away or store in the fridge for up to 5 days.

  94. Tanja says

    Poppy seeds muffins

    1 cup flour
    1 tsp cinnamon
    2 tbsp poppy seeds
    1 tbsp cocoa powder
    1 cup sugar
    1/2 cup butter

    Mix wet and dry ingredients in a separate bowl. Add dry ingredients to the wet. Pour the batter to muffin thin. Bake on 350 F for about 25 minutes.

  95. april v says

    Cracker Spread

    1 block cream cheese
    1 bottle raspberry chipotle sauce
    Wheat crackers, for dipping

    Place room temp. cream cheese on a plate and drizzle sauce over top. Dig in with crackers!

  96. Angela A. says

    Fake Out Mini Strawberry Shortcakes, makes 12-18
    1 cup Fresh strawberries, sliced
    1 cup Vanilla Yogurt (your favorite brand, any fat % I use low fat)
    12-18 Vanilla Wafer type cookies (Trader Joe’s makes a very addictive version)

    Flip cookie over to bottom edge, use a teaspoon to top cookie with a dollop of yogurt, then a slice of strawberry. Serve and enjoy. Very kid friendly, fast and easy.
    Thanks for the chance! 🙂

  97. Kam A says

    Caramel Brownies

    Ingredients:
    1 bx. chocolate cake mix
    3/4 cup margarine, melted
    1/3 C evaporated milk

    Filling:
    1 bag caramels
    1/3 C evaporated milk
    1 C chocolate chips

    Mix cake ingredients. Spread 1/2 mixutre on ungreased 13×9 pan. Bake at 350 for 6 min.
    Melt caramel with evaporate milk in a double broiler. Pour over cake and sprinkle with chocolate chips. Put rest of cake mixture on top.
    Bake 15-20 minutes at 350

    kerin0874 (at) yahoo (dot) com

  98. Kam A says

    Strawberry Jello Poke Cake

    1 pkg white cake mix
    1/4 tsp almond extract
    1/8 tsp vanilla extract
    1 10 oz pkg strawberry Jello
    Frozen strawberries, defrosted
    Cool Whip- about 4-5 oz

    Bake cake. Cool. Poke with a fork. Mix Jello with 1 C boiling water. Add two ice cubes. Pour over cake. Cool.

    Mix Cool Whip with berries and juice. Frost and refrigerate.

    kerin0874 (at) yahoo (dot) com

  99. Kam A says

    Pecan Fingers

    2 C flour
    1 C butter
    1/2 tsp salt
    1 C pecans
    6 T powdered sugar
    2 tsp vanilla

    Combine all ingredients
    Bake at 350 for 18-20 minutes

    kerin0874 (at) yahoo (dot) com

  102. Katherine says

    i love frozen banana “ice cream”

    – 1 frozen banana
    – 1 tbsp dark cocoa powder
    – frozen berries

    blend it up, and enjoy!

    katherinedibello (at) gmail (dot) com

  103. Justin Sarro says

    Creamsicle shake!!

    2 Clementines
    1 cup of vanilla Egg Nog
    2 scoops of vanilla ice cream

    Blended together!! SO EASY AND SO GOOD!

  104. Justin Sarro says

    Mexican Chocolate Brownies

    1 Box of favorite Brownie Mix (follow ingridents)
    1 cup of Biscoff spread
    1 tablespoon of Cinnamon

    Make brownie mix, add cinnamon and Biscoff spread

  108. Sherri Simmons says

    A variation on one of my favorites: Oreo truffles!

    1 package Oreos (mint Oreos are a plus), crushed into crumbs
    1 8-oz package cream cheese, softened
    1/4 tsp peppermint extract

    24 oz white chocolate
    1/4 tsp peppermint extract
    crushed candy canes or peppermint candies

    Mix first 3 ingredients together and roll into balls; chill for about 30 minutes. Melt white chocolate, stir in peppermint extract. Dip the Oreo balls in the white chocolate and set on wax paper; sprinkle with crushed candy cane and chill until set.

  109. Katie says

    Grilled Peaches for 2

    2 peaches, cut in half with pit removed
    1 Tbs melted butter
    a splash of white wine
    2 Tbs brown sugar
    Creme fraiche
    Crushed amaretti cookies

    mix the butter, wine and brown sugar in a ziploc bag. Place the peaches inside and let them marinate in the mixture for about 30 minutes. Place the peaches on a hot grill, cut side up and cook until you have char marks. Flip and continue cooking until warm and nicely charred. Transfer to a plate and top with a dollop of creme fraiche and the amaretti cookies. enjoy!

  113. Brian @ A Thought For Food says

    How funny! So… E came home the other day with a jar of Biscoff spread and I was like, “What is this?” and then I took a spoonful and gosh darn it was awesome! Now here we are… just a few days later… and you’ve posted this recipe. Just might have to try this out.

  116. Debbie P says

    Key Lime Pie
    1 (9 inch) pie shell, unbaked
    3 egg yolks, whites discarded
    1 (14 oz) can sweetened condensed milk
    3 Tbsp. water
    1/2 cup key lime juice
    whipped topping (opt.)

    Line unbaked pie shell with foil. Bake at 450 for 8 minutes. Allow pie shell to cool completely. Meanwhile, beat egg yolks with wire whisk or fork. Gradually stir in sweetened condensed milk and stir until well blended. Add lime juice, water, and a few drops green food coloring (optional). Mix well until mixture thickens. Pour into baked pie shell. Bake at 350 for 25 minutes. Cool on wire rack 1 hour. Refrigerate until ready to serve. Top with whipped topping if desired.

  117. Debbie P says

    Fudge
    1 can evaportated milk
    2 cups sugar
    1/2 cup butter
    3 (12 oz) pkgs. chocolate chips
    1 pint marshmallow cream
    1 tsp. vanilla

    Combine milk, sugar, and butter in medium saucepan. Cook and stir over medium heat until mixture boils. Remove from heat. Stir in vanilla and pour in chocolate chips. Stir well. Pour into greased pan and let cool.

  118. Debbie P says

    Scotcheroos
    1 cup light corn syrup
    1 cup sugar
    1 1/2 cups peanut butter
    6 cups Rice Krispies
    1 cup butterscotch chips
    1 cup chocolate chips

    Combine first 3 inredients in a saucepan. Bring to a boil, stirring constantly to avoid burning. Pour over cereal and mix. Press into a greased 9 x 13 pan. Sprinkle butterscotch and chocolate chips on top. Heat in oven or microwave just until chips are melted enough to spread evenly. Cool and cut into squares.

  119. Lisa says

    Alrighty, I revived my Twitter acct. and tweeted for the bonus entry. 🙂
    *Keeping my fingers crossed!*

  120. Angie B. says

    Fave dessert recipe with 6 ingredients or less..I think it would be this one:

    Jello Cake

    2 small boxes of strawberry jello (you can use any flavor but strawbery is great!)
    12 oz cool whip
    2 angelfood loaves

    make jello according to package directions
    refridgerate until softset and pourable like pudding
    beat jello and cool whip together (should be all one color)
    slice cake into 1 and 1/2 inch slices
    lay slices in the bottom of a 9 x 13″ pan
    pour half of jello mixture over cake
    repeat with second layer
    refridgerate until firm (about 4 hours)

  123. GiGi says

    Well of course the best recipe for dessert with 6 ingredients is:
    – Blueberries
    – Strawberries
    – Blackberries
    – Raspberries
    – Stevia
    – Lemon Juice

    *HEALTHY, COOL & REFRESHING after a meal!

  125. Cathy D. says

    Does:
    1 box cake or brownie mix
    1 oven
    1 fork

    Count as a 6 ingredient or less recipe?! 🙂 (this is why I have to read food blogs guys!! I need to learn! hehe)

  127. Cathy D. says

    Here is a delicious ice cream topping! I can’t remember where I picked up the recipe but I do know it was absolutely wonderful over ice cream!

    Banana Carmel Topping
    1 jar (12 ¼ oz) caramel ice cream topping
    2 tbsp lemon juice
    ½ tsp ground cinnamon
    ½ tsp lemon peel
    5 medium firm bananas, cut into ¼-in slices
    1 tsp rum extract

    In a large saucepan, combine the ice cream topping, lemon juice, cinnamon and lemon peel. Cook and stir over medium heat until heated through.
    Just before serving, stir in bananas and extract. Serve over ice cream.

  128. cw says

    Chocolate Lava cakes

    Ingredients (4 people):

    6 oz. Semi-Sweet Baking Chocolate (or use your favorite 70% dark chocolate bar)
    6 oz. Butter (diced, room temperature) and butter for ramekins
    3 Eggs
    1/2 cup Granulated Sugar
    1/3 cup Flour
    (optional) salt on top for salty/sweet combo or instant espresso granules for the coffee lover

    How to Make It:

    Preheat oven to 350°F
    1. Melt chocolate on low flame in a double boiler. When melted…
    2. Stir in diced butter, until it melts.
    3. In another bowl, beat eggs and sugar, until it starts to whiten.
    4. Stir in melted chocolate and then the flour.
    5. Butter 4 individual ramekins, and pour in chocolate batter.
    6. Cook for about 10 minutes.
    7. Tip ramekins upside down onto dessert plates and serve.

  129. cw says

    entry #2
    cinnamon triangles
    whole wheat phyllo dough
    butter
    cinnamon
    sugar
    Lay out phyllo dough, brush melted butter in between sheets (do 3 layers). After doing 3 layers, sprinkle cinnamon and sugar, then cut dough intro strips and fold into triangles. Brush more butter on top and bake until lightly brown.

  131. linda brooks says

    My first favorite is 2 ingredients Graham Crackers and any flavor icing you like! spead icing on graham cracker and enjoy!

  138. Natalie J Vandenberghe says

    First off, I just want to say how much I love Biscoff cookies! I haven’t tried the Biscoff spread yet, but I’ll buy it as soon as I see it on the shelf! Your recipe for pudding sounds delicious!

    Here is a recipe for Sopapilla Cheesecake that my sister told me about several years ago. I’ve seen similar recipes–just varying the amounts of some of the ingredients–and I’ve made a little alteration. It’s easy and delicious–perfect for potlucks!

    Two cans of crescent rolls (I only use Pillsbury)
    Two 8 oz packages of cream cheese (I only use Philly), softened
    1 1/2 cups granulated sugar (I use C&H), divided
    1 tsp + REAL vanilla
    1 tsp (more if you like) Cinnamon
    1 stick of REAL butter, melted
    Press one can of the crescent rolls on the bottom of a 9×13 pan, pinching to seal the seams.
    In mixing bowl, combine together the cream cheese, one cup of sugar, and the vanilla until smooth. Spread over the crescent rolls.
    Press together the second can of crescent rolls, pinching together at the seams, stretching to cover the 9×13 area. Place over the cream cheese mixture.
    Add the remaining sugar and cinnamon to the melted butter and drizzle/pour over the top (spreading to cover surface).
    Bake for 30 minutes in 350° oven. Cool, cut, enjoy.

  140. Mimi from California Avocados Direct says

    Easy Mud Pie

    Use cookies or graham crackers mixed with melted butter to press a crust into a pie plate….or buy a ready-made crust

    Melt Jamocha Almond Fudge ice cream until soft and gently press it into the cooled crust, mounding it on top. Put into freezer until it’s frozen hard.

    Spread fudge sauce (homemade or purchased) on top and freeze once more.

    Add nuts if you like; you can make fun designs with the nuts on top of the fudge!

    Add whipped cream when you’re ready to serve!

  144. Emily says

    Cinnamon Toast…need I say more?

    1/2 tsp. cinnamon
    1 tsp. sugar
    Irish butter
    Sliced, toasted challah bread

  145. Chantal says

    1 granny smith apple cut into cubes
    1 peach cut into cubes
    1 strawberry cut into cubes
    handful of cherries pitted and chopped
    handful of basil roughly chopped
    lemon juice

    Add them all to a bowl and mix. Enjoy!

  147. Amy Tong says

    Mixed Berry Sorbet with Meyer Lemon and Basil

    1/2 cup sugar
    3/4 cup water
    1 1/2 cups fresh strawberries, stems removed and cut in half
    1 1/2 cups fresh blueberries
    zest and juice of 1 Meyer Lemon
    A handful of fresh basil leaves

    In a sauce pan, heat sugar and water until sugar dissolved. Remove from heat and let cool.

    In a blender, add strawberries, blueberries, lemon zest, lemon juice and basil, blend until well incorporated. Add cooled simple syrup and blend until well combined.

    Pour mixture onto a freezer safe container, cover with plastic wrap (better if container comes with its own cover) and freeze for 1 hour. Give the half frozen mixture a quick stir and return to the freezer for another 2 hours or until frozen.

    When ready to serve, remove from freezer and let it stand in room temperature for 5 to 10 minutes before scooping.

    amy [at] utry [dot] it

  164. The Food Hunter says

    Amaretti Cookies

    1 1/2 lbs blanched almonds
    1 1/2 cups sugar
    1 Tbs almond extract
    4 egg whites

    Preheat oven to 325.
    Line baking pans with parchment paper.
    Grind almonds and sugar in a food processor until fine.
    Beat egg whites until stiff.
    Fold egg whites and almond extract into ground almond mixture.
    Using wet hands roll dough into small balls and roll balls in sugar.
    Place on prepared pan and press down slightly on the top.
    Bake 20 minutes or until firm and golden on the outside.

  166. naomi says

    Kristin-*scream* I love Biscoff. Biscoff spread?? I’m forsee more stretch pants in my future.

    Great recipes and WOW love these pics!

  167. Brooke says

    Chocolate Lava Cakes
    Ingredients
    For the cakes
    2/3 cup butter, plus more for greasing
    4 ounces dark chocolate, chopped
    4 eggs
    2/3 cup sugar
    1/2 cup all-purpose flour

    Directions
    For the cakes:
    Butter 6 ramekins and line with a disk of parchment paper, and then butter the parchment. In a double boiler, bowl or saucepan, very gently melt the butter and chocolate together over a water bath. In a separate mixing bowl, beat the eggs and sugar until thick, pale, and ribbony. Beat in the flour, and finally the chocolate mixture. Pour the mixture into the ramekins and chill.

    Just before serving, preheat the oven to 400 degrees F.

    Place the ramekins on a baking sheet, and bake until the top is set, 12 to 14 minutes. Remove. Let sit 5 minutes, before unmolding onto plates.

  168. Brooke says

    Tropical Cheesecake Truffles

    8 oz cream cheese
    2 tablespoons honey
    2 oz raw ripe mango
    1 inch vanilla bean
    3 oz dried coconut for rolling
    Let the cream cheese soften at room temperature.

    In a large bowl, mix the mango, vanilla bean, honey and cream cheese using a whisk or an immersion blender. Place the mixture in the freezer for 5 minutes. This will allow the cream cheese mixture to harden and then let you shape into small balls.

    In a soup bowl, place 3 oz dried coconut. Shape cheese into truffle (ball) shapes, roll in the coconut and place in individual candy cups or directly on a plate. Chill in the fridge for 60 minutes and enjoy.

  169. Brooke says

    No Bake Reece’s Peanut Butter Bars

    1 1/2 C graham cracker crumbs
    1 lb (3 1/2 C) powdered sugar
    1 1/2 C creamy peanut butter
    1 C (2 sticks) real butter, melted
    1 12oz bag chocolate chips (milk, semi-sweet, or dark, you pick!)
    2 tsp shortening

    In a large mixing bowl, combine graham cracker crumbs, powdered sugar and peanut butter and butter and beat until combined. Press into a parchment (or waxed paper or foil) lined 9×13 pan.

    Place chocolate chips and shortening in a microwave safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth. Pour chocolate over peanut butter mixture and spread out evenly. Place pan in the fridge just until chocolate is set and then cut into bars. Tip: If the bars chill until the chocolate is too hard to easily cut, use a sharp knife and score the cuts first, then gently cut through. Can be stored in the fridge or at room temp. They will stay firmer if stored in the fridge.

  175. Elizabeth of AsianinAmericamag says

    BRAZO de MERCEDES
    *A jelly roll-like dessert made of huge fluffy meringue, with a sweet custard-like filling, that tastes similar to ‘dulce de leche’
    12 large egg whites
    1/2 teaspoon cream of tartar
    1 1/2 cup granulated sugar
    12 large egg yolks
    8 Tablespoons unsalted butter, cut into pieces
    pinch of salt

  177. Natalie J Vandenberghe says

    (EASY) Blackberry Cobbler

    Melt one cube (you can use less) butter in the bottom of a 9×13 pan (I do this by placing pan in the oven for a few minutes while the oven is preheating)
    Mix together:
    1 1/2 cups sugar (can use less–depending on berries/your taste preference)
    2 tsp baking powder
    1 cup flour
    3/4 cup milk
    Then, pour on to the melted butter–distributing evenly.
    Cover with fresh blackberries (4-6 cups works best)
    Sprinkle with sugar
    Bake in 350 oven for 45 minutes to an hour, until nicely browned.
    Enjoy!

  189. Nikki Stager says

    I love Mississippi Mud Pie! my step mum used to make it all the time when I was a kid

    Crust/base:
    • 1/2 cup softened margarine or butter
    • graham cracker crumbs
    Mix together and press into a 9 x 13 greased pan.
    Filling:
    • 1 pkg. cream cheese, softened
    • 1 pkg. Instant chocolate pudding
    • 6 cups whipped topping
    • 2 cups milk
    mix cream cheese and 3 cups of the whipped topping. Spread evenly over the crust.mix the pudding with milk. Pour evenly over the cream cheese layer. Top with remaining whipped topping . Cool before serving.

  190. Steve @ HPD says

    Have you been following the Lotus cookie spread controversy? Interesting/funny stuff. Interesting that one cannot patent a recipe. I believe even copyrighting a recipe kinda hard. One can copyright the entire publication, and the formatted product, but it’s assumed that a particular ingredient combination falls under inevitable discovery. Which is why chefs guard their recipes so tightly — because once it’s out, it’s out.

    Anyway, good link here:
    http://www.nytimes.com/2011/02/16/dining/16cookies.html?_r=1

  196. Thelma Þorbergsdóttir says

    The Calorie BOMSHELL – the best!

    1 marengs from a store broken in to pices
    strawberrys
    blueberrys
    whipped cream blended with coconut
    Melted snickers on top blend wiht some whipped cream

    Just mix everything nicely together, you cand do it however you like it, in litle desert glasses or bowls or in a large tray, then put whipped cream in between and on top with melted snickers on top. Best is to put in the freezer for ca. one hour! and let it stand out for about15-20 min before eating!

  200. Christy says

    4 squares semi-sweet baking chocolate
    1 stick butter
    1 c. powdered sugar
    2 eggs
    6 T flour

    Place chocolate and butter in a large glass bowl. Microwave for about a minute (longer if necessary), and then whisk it all together until smooth. Add powdered sugar, whisk, and whisk some more until combined.
    Add two eggs, whisk, and keep whisking until combined!
    Lastly, add 6 T flour, whisk, and again, keep whisking until combined!
    Pour even amounts into 4 greased ramekins.
    Place them on a baking tray for ease of getting them in and out of the oven.
    Bake them for about 13-14 minutes at 425 degrees.
    In the meantime, whip 1 cup of cream with 1 T sugar until you have whipped cream!

    When they are ready to come out of the oven, the sides should be firm, but the center should be soft. Let them stand for a minute before inverting and serving.I always run a knife around the edge of the ramekins to ensure that the cakes will come out smoothly. Invert them onto a plate, and top with fresh whipped cream or ice cream. Enjoy!

  202. Joyce Harrell says

    Peach Dump Cake

    1 large can peaches
    1 yellow cake mix
    1 stick butter/oleo

    Grease bottom of 9×13 pan. Pour in yellow cake mix (dry). Pour can of peaches over cake mix. Melt butter and pour over all. Bake at 350 degrees for 35-40 minutes until bubbly.

  203. Joyce Harrell says

    Chocolate Layer Cake

    1 box chocolate pudding
    1 angel food cake (I buy mine ready made from store)
    1 large container cool whip
    2 heath bars or bag heath chips
    1 bag chocolate chips

    Make pudding according to directions. Tear up angel food cake into bite size pieces. Start layering pudding/cake/cool whip/broken up heath bar/chocolate chips in a trifle bowl. Repeat until all is used up ending with cool whip on top.

  204. Shauna in Texas says

    Cake batter ice cream

    4-12 eggs (depending on desired creaminess)
    2 cups cream
    1 cup milk
    1/3 cup sugar
    1 tablespoon vanilla
    1/2 cup cake batter (any flavor–have fun!)

    Combine all ingredients except for vanilla and eggs in a pan on the stove, on medium heat. Beat eggs in a separate bowl. When liquid mixture has heated to a simmer (not boiling–just little bubbles on the edges), remove from heat. Pour 1/2 cup of hot mixture into eggs, whisk quickly. Pour egg/hot liquid slurry back into the rest of the hot liquid and return to heat until the mixture thickens (should coat the back of a spoon). Chill in the fridge for 4-8 hours. Add vanilla, and process according to ice cream maker’s instructions.

    Serve soft, or remove from ice cream maker and allow to ripen in the freezer. Enjoy!

  207. Lisa says

    My favorite and most easy recipe for a moist, rich chocolate cake is:

    1 Box of Devil’s Food Cake
    1 Can of Pureed Pumpkin

    Follow cake box directions and you will have a cake that is low in calories and has fiber too. My kids don’t miss the oil and the eggs at all!

    Lisa {at} newyorkchica {dot} com

  209. Annalisa Kraft Linder says

    Fourth of July trifle
    I package instant vanilla pudding
    strawberries cut and soaked w th a little sugar
    ladyfingers
    whipped cream
    blueberries
    line round tall glass bwowl with ladyfiners then alternate whipped cream, strawberiies, vanilla pudding then blueberries and layer once again. Top with a layer of ladyfingers cover with plastic wrap and weigth down with a small round plate. Let chill for several hours and serve

  210. Natalie U. says

    ice cream sandwiches

    toll house ready to bake chocolate chip cookies
    french vanilla icecream
    milkchocolate chips
    sprinkles
    nuts
    mini chocolate chips

    bake cookies and cool down completely, make sure ice cream is spreadable, not too frozen..make a sandwich, melt chocolate chips in microwave for about 45seconds, roll the sandwich on the side thru the chocolate and then roll in either the nuts, sprinkles, or mini chocolate chips, place on waxed paper and place back in the refrigerator for about 1 hr
    pedidentalasst at yahoo dot com

  213. Jenn says

    Frozen Mango Yogurt

    1 lb ripe mango flesh, cubed (about 3-4 mangoes)
    1 cup yogurt (cream on top style)
    1 1/2 – 2 tsp honey
    1/4 cup toasted pecans

    Place all ingredients in a freezer safe plastic bowl.
    With a stick blender, blend ingredients together well.
    Place in freezer.
    For the first two hours: remove from freezer and mix yogurt/mango blend with stick blender.
    Then, blend again every 50 minutes for next two hours.
    Once frozen to a consistency you like, serve in a bowl and top with toasted pecans.
    Enjoy!

    (Alternately, can use an ice cream maker if you have one)

    Recipe can be found here: http://notexactlybento.com/?p=4742

  215. Kristen M. says

    Meringues

    4 egg whites
    2 1/4 cups confectioners’ sugar

    Preheat the oven to 200 degrees F (95 degrees C). Butter and flour a baking sheet.
    In a glass or metal bowl, whip egg whites until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny like satin, stop mixing, and transfer the mixture to a large pastry bag. Pipe the meringue out onto the prepared baking sheet using a large round tip or star tip.
    Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Bake for 3 hours, or until the meringues are dry, and can easily be removed from the pan. Allow cookies to cool completely before storing in an airtight container at room temperature.

    (My favorite meringue recipe from Allrecipes.com.)
    http://allrecipes.com/recipe/authentic-french-meringues/detail.aspx

  216. Kristen M. says

    Blood Orange Sorbet

    Rosemary Infused Simple Syrup (1c sugar, 1c water – bring to boil, disolve sugar, remove from heat, add sprig of rosemary and allow syrup to cool completely. Discard rosemary once desired flavor has been reached.

    1c juice from blood orange (approx. 4-5 blood oranges)
    1/4c lemon juice

    Add Simple Syrup and juices to ice cream/sorbet maker. (e.g. Cuisinart brand). Turn on machine and allow to churn for approximately 39 minutes or until desired consistency. Serve immediately or store in air-tight container in freezer.

  218. Carrie Wilson says

    STRAWBERRY BANNANA PUDDING
    1 (3.4-ounce) package vanilla instant pudding mix
    1 cup fat-free milk
    1 (8-ounce) container frozen fat-free whipped topping, thawed
    3 ripe bananas, diced
    1 1/2 cups miniature vanilla wafers, divided
    2 cups strawberries, sliced

    1. Combine pudding mix and milk in a small bowl; stir with a whisk until smooth. Fold whipped topping into pudding mixture. Fold in bananas. Layer 3/4 cup cookies in bottom of an 8-inch square baking dish. Spread half of pudding mixture over cookies. Repeat procedure with remaining cookies and pudding mixture. Top with strawberries. Serve immediately, or cover and chill.

    w.carrie64@yahoo.com

  219. Carrie Wilson says

    ROCKY ROAD SANDWICHES
    32 graham cracker squares
    1-1/2 cups canned chocolate fudge frosting
    1 cup miniature marshmallows
    1 cup marshmallow creme
    1/2 gallon chocolate ice cream, softened

    Place graham crackers on a work surface. In a small bowl, mix frosting and miniature marshmallows together gently. Spread half of graham crackers with this frosting mixture. Stir marshmallow creme, then spread other half of graham crackers with marshmallow creme.

    Make sandwiches with the two varieties of coated graham crackers and the chocolate ice cream, using about 1/2 cup of ice cream for each sandwich. Press together gently, then wrap individually in plastic wrap and freeze until firm.

    w.carrie64@yahoo.com

  220. Carrie Wilson says

    BLUEBERRY BAKED APPLES
    4 Baking Apples
    ½ Cup Canned Blueberries, Drained
    ½ Cup dried Blueberries
    1 t Cinnamon
    ½ Cup Apple Juice

    With a paring knife or apple corer, remove cores from the apples; with a knife, peel the top half of the apples. In a small bowl, toss dried fruit and cinnamon; set aside. In four microwavable bowls* (each large enough to hold one apple), place 2 tablespoons blueberries and 2 tablespoons apple juice. Place prepared apples on top of blueberries and evenly divide dried fruit mixture into the cavities and around the apples. Loosely cover each apple with plastic wrap or waxed paper; microwave until apples are tender, about 6 to 8 minutes. Allow to cool. Cover and refrigerate, if desired. Serve warm or cold

    w.carrie64@yahoo.com

  229. Garnet Foley says

    Biscoff Caramel!

    * 3/4 cup granulated sugar
    * 1/2 cup water
    * 1/4 cup light corn syrup
    * 3/4 cup whipping cream
    * 1/3 cup Biscoff Spread

    INSTRUCTIONS:

    1. In a medium-sized saucepan, stir the sugar, water, and corn syrup over a medium to medium-low flame until the sugar has dissolved completely. Raise the heat until the syrup boils. There is no need to stir the syrup until it turns a deep amber color, but swirling the saucepan prevents burns. Also, occasionally it helps to brush down the sides of pan with a wet pastry brush. Remember, the syrup must always be monitored. This will take anywhere from 5-10 minutes, depending on what kind of stove you are working on.
    2. Remove the syrup from the heat and pour in the cream, being very careful not to get splattered when the mixture bubbles up. The sugar syrup will congeal and not absorb the cream right away, but turn the heat onto low and soon the mixture will become homogenous and turn into caramel.
    3. Keeping the flame low, add the Biscoff Spread and stir to dissolve. Poor into a gravy boat or sauce dish, and prepare to fall in love.

  230. Garnet Foley says

    Easy Biscoff Cookie Crust

    For the crust:

    * 1 package of Biscoff Cookies (approximately 32 cookies)
    * 1/4 cup granulated sugar
    * 8 Tablespoons melted butter

    1. Place Biscoff cookies into a food processor and process until fine crumbs have formed.
    2. Add granulated sugar and melted butter. Mix until well combined.
    3. Press into a 9-inch pie plate.
    4. Bake in a pre-heated 350° oven for 8 minutes.
    5. Remove from oven and cool completely.

    (Just fill with favorite Ice cream!!)

  231. Shannon says

    Super Simple Mexican “Fried” Ice Cream

    1 can of sweetened condensed milk
    1/2 gallon of vanilla ice cream
    Cinnamon
    Whipped cream
    Flour tortillas (fajita size)
    Canola oil

    Submerge can of milk in slow cooker on low for 8 hours before serving, it will be caramel! Mix approx 1/4 cup of cinnamon with ice cream (more or less depending on preference). Fry tortillas in oil and place in cereal bowl to cool, (this will make tostata bowls). Serve cinnamon ice cream in bowls topped with caramel and whipped cream.

  233. meredith c says

    Mountin Apple Cobbler:
    2 (8 oz) cans refrigerated crescent rolls
    2 large apples – peeled, cored, and cut into 8 wedges each
    1 cup butter- melted
    1 1/2 cups white sugar
    1 tablespoon ground cinnamon
    1 (12 fluid oz) can/bottle mountain dew (or diet m.d)

    1.Preheat oven to 350 degrees. Grease a 9×13 inch baking dish. Unroll the crescent roll dough, and separate the sheets into individual triangles. Roll each apple wedge into a triangle of dough, and place them into the baking dish, seam sides down.
    2.Mix the melted butter, sugar, and cinnamon in a bowl, and spoon evenly over the dough-wrapped apple slices. Pour the soda over the rolls.
    3.Bake in the preheated oven until the top is browned, the apples are cooked through, and the cobbler is bubbling, 45 to 50 minutes

  234. meredith c says

    Desert Crepes
    4 eggs
    1 1/3 cups milk
    2 tablespoons butter, melted
    1 cup all-purpose flour
    2 tablespoons white sugar
    1/2 teaspoon salt

    1.In large bowl, whisk together eggs, milk, melted butter, flour, sugar and salt until smooth.
    2.Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately!
    *optional: serve with ice cream or fruit 🙂

  235. meredith c says

    Chocalte chip cookie ice cream cake:

    1 (18 ounce) package small chocolate chip cookies
    1/4 cup margarine, melted
    1 cup hot fudge topping
    2 quarts vanilla ice cream
    1 cup whipped cream
    12 cherries
    1.Crush about 20 to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. Stand remaining cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes.
    2.Meanwhile, soften 1 quart of ice cream in microwave or on countertop. After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes.
    3.Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. Freeze until firm, atleast 4 hours (perferably overnight). To serve, garnish with remainder of fudge topping, whipped cream and cherries.

  237. Nikki Stager says

    I love Pumpkin Cheese Cake!

    1 pie crust
    4 blocks of cream cheese (8 ounces each)
    1/4 cup sugar
    3 eggs
    2 tbsp. flour
    1 can pumpkin pie filling (30 ounces)
    Then place cream cheese in a mixing bowl, and beat until fluffy with a hand mixer. Add sugar, and eggs (one at a time), blending well after each one. Then, add pumpkin and flour and blend. Pour mixture into crust and bake at 325F for and 1 hour and 45 minutes, or until center is firm.

    Hope i win it would top off my birthday!

  240. Tara says

    Carmel popcorn

    1 cup butter
    2 cups brown sugar
    1/2 cup corn syrup
    1/2 teaspoon baking soda
    1 teaspoon vanilla extract
    5 quarts popped salted popcorn

    1.Preheat oven to 250 degrees F. Place popcorn in a very large bowl.
    2.In a medium saucepan over medium heat, melt butter. Stir in brown sugar, and corn syrup. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
    3.Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.

  241. Tara says

    BBQ Pineapple

    1 fresh pineapple
    1/4 cup brown sugar
    1 tablespoon ground cinnamon
    1/2 teaspoon ground ginger
    1/2 teaspoon ground nutmeg
    1/2 teaspoon ground cloves

    1.Peel the pineapple and, leaving it whole, cut out the center core. Slice into 8 rings, and place them in a shallow glass dish or resealable plastic bag. In a small bowl, mix together the brown sugar, cinnamon, ginger, nutmeg, and cloves. rub marinade over the pineapple, cover, and refrigerate for 1 hour, or overnight.
    2.Preheat grill for high heat. Lightly oil grate.
    3.Grill pineapple rings 15 minutes, turning once, or until outside is dry and char marked. Serve with ice cream

  242. Tara says

    Pizzelles

    2 cups margarine
    12 eggs
    3 cups white sugar
    8 teaspoons baking powder
    7 cups all-purpose flour
    4 tablespoons anise extract

    Directions
    1.Mix ingredients in order given. Should be the consistency of a drop cookie.
    2.Heat Pizzelle Iron. Drop about 1 heaping teaspoon on hot iron, wait approx. 40 seconds.

  243. Kasey says

    Earl Grey shortbread cookies

    Ingredients
    2 cups all-purpose flour
    2 tablespoons loose Earl Grey tea leaves
    1/2 teaspoon salt
    3/4 cup confectioners’ sugar
    1 teaspoon pure vanilla extract
    1 cup (2 sticks) butter, room temperature

    Directions
    In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour. Add the confectioners’ sugar, vanilla, and butter. Pulse together just until a dough is formed. Place dough on a sheet of plastic wrap, and roll into a log, about 2 1/2-inches in diameter. Tightly twist each end of wrap, and chill in refrigerator for 30 minutes.
    Preheat oven to 375 degrees F.
    Slice the log into 1/3-inch thick disks. Place on parchment or silpat lined baking sheets, 2 inches apart (2 probably needed depending on size of sheets). Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature.

  244. Kasey says

    canteloupe berry “soup”

    Ingredients

    Flesh from 1 cantaloupe (3 lbs.), cut in chunks
    8 fresh mint leaves, chopped
    1 cup raspberries
    1 cup blackberries
    1/4 cup nonfat Greek yogurt
    1 tablespoon honey

    Preparation

    Whirl cantaloupe in a blender until smooth. Stir in mint, then divide among 4 small bowls. Top each bowl with equal amounts of raspberries and blackberries. Mix yogurt and honey together, then dollop 1 tbsp. onto each soup.

  245. Kasey says

    Chocolate Pie

    2 (4 serving) packages Instant chocolate flavored pudding mix
    1 1/4 cup Cold milk
    1 (8 oz) tub whip topping
    1 Graham cracker pie crust

    Preparation

    Beat milk and pudding for 1-2 minutes with a whisk or mix with an electric mixer. Fold in half of whip topping and mix well. Spoon mixture into pie shell. Cover with rest of whip cream and chill.

  248. ewhatley says

    Rich Vanilla Ice Cream

    1 14-oz. can sweetened condensed milk
    1 small container French vanilla yogurt
    1 cup milk
    1 tablespoon vanilla extract
    1 tablespoon honey

    Blend all ingredients and freeze according to your ice cream maker’s instructions. It is soooo good.

  249. won says

    Champagne Poached Pears over Vanilla Bean Ice Cream

    1 cup extra dry champagne
    1/3 cup Sugar
    1/4 cup Water
    1 Vanilla bean, halved lengthwise
    2 firm, ripe pears, peeled, cored, and halved

    Vanilla Bean Ice Cream (this recipe begs for the finest ice cream you can find!)

    In a large skillet combine all ingredients except pears.

    Bring to a boil over medium high heat, stirring to dissolve sugar.

    Reduce heat. Add pears, cover and simmer 8-10 minutes until pears are tender.

    Remove from heat. Drain pears, transfer to a bowl. Cover and chill for 2 hours. Serve over ice cream.

  251. won says

    Chocolate Covered Cheesecake Stuffed Strawberries

    Get the biggest berries you can find. Wash and dry them very well.

    Cut a V piece out of the bottom of the berry. Cut it so where the lines of the V meet is toward the stem area.

    Fill with Philadelphia brand Cheesecake filling. Dip in melted chocolate.

    Put on waxed paper in frig till hardened.

    Enjoy!

  253. Kellie says

    Ok, totally LOL here! Those cookies are pretty much famous in this house. My daughter loved them on a flight once so my mom now brings at least four packs in her suitcase everytime she comes to visit us! We cant even eat that many, lol!

    Heres my recipe, its been a favorite for a few years since i discovered bakerella.

    Red velvet cake, baked and smashed in a bowl
    Add one tub of cream cheese frosting, mix well
    Using an ice cream scoop, form mixture into balls and place on wax paper and cookie sheet
    Freeze about an hour so they are firm

    Dip cake balls into melted chocolate, then set on wax paper to cool.

    Red velvet cake balls! They are so pretty, so yummy, and pretty easy to make too! Just plan on getting a little messy, lol!

  255. Kellie says

    Second recipe!

    Melted chocolate
    Peanut butter
    Mini cupcake liners

    Melt chocolate. Add a thin layer of chocolate to bottom of mini cupcake .iner. Then add a scoop of peanut butter. Finish off by adding more chocolate to cover peanut butter. Place finished peanut butter cups in the freezer to harden, about 30 minutes.

    Homemade peanut butter cups! Yum! Easy enouvh for kids too!

  256. Kellie says

    Ok, third recipe!

    Really fast and easy pistaccio pie

    Pistaccio pudding, instant
    Milk for pudding
    Graham cracker pie crust
    Whipped cream

    Make pudding according to directions on box, for pie filling. Then add pudding to pie tin with graham cracker crust premade in the pan. Top with whipped cream and serve!

    This can get more homemade if you choose to make your own crust, which my grandma did with crushing nuts….sooooo good! You can also sprinkle some walnuts on top for garnish. We called it green dessert, she always made it on saint patricks day. Good memories!

  259. AJ says

    One container of cozy shack chocolate pudding, one container of cool whip, one chocolate bar, and four maraschino cherries. In four martini, sherbet or other cute glass, spoon in a layer of chocolate pudding then cool whip then pudding then cool whip, top each with a cherry then grate chocolate on top for garnish.

  261. amanda says

    okay – i’ll bite. 😉 my fave easy dessert goes as follows

    3 tbsp butter
    1/2 cup packed brown sugar
    2 cups fresh pineapple, peeled, cored & diced
    1/3 cup bourbon
    1/2 tsp ground cinnamon
    1 pint coconut ice cream or gelato

    Place three tbsp of butter to a large saute pan over medium heat. Once the butter has melted, add the brown sugar to the pan. Stir to dissolve. Add the diced fresh pineapple and cinnamon to the brown sugar and butter. Stir. Cook for 3 minutes over medium heat, stirring occasionally. Pour the bourbon into to the saute pan. Carefully light the bourbon on fire with a kitchen lighter to flambe the pineapple. Once the flame has died down, let the pineapple mixture simmer over medium heat, stirring occasionally, until the liquid has reduced by a little over half to form a thickened syrup, about 15 minutes.

    Scoop ice cream into four serving dishes. Pour 1/4 of the pineapple flambe over each of the portions of ice cream. Serve immediately.

  264. Susan Tuma says

    CRACK:
    40 Saltine Crackers
    2 sticks of butter (not margarine)
    1 Cup light brown sugar
    1 1/3 Cup Milk Chocolate Chips

    Preheat oven to 425
    Line a Jellyroll Pan with foil then line with crackers. In a medium sauce pan melt the 2 sticks of butter and brown sugar and then bring to a boil, cook for 5 minutes stirring constantly.

    Remove from heat and our over crackers then smooth with a spatula. Bake for 4 or 5 minutes until bubbly.

    Remove from oven and sprinkle chips and allow to melt. Spread evenly of the top and then put in freezer until the chocolate is firm. Remove from freezer a CRACKER (hence the name) and crack into pieces. Store in an airtight container.

  265. Susan Tuma says

    Cream Cheese Pie

    1 Graham Cracker Crust
    2 pkgs Cream Cheese
    1 tsp vanilla
    1/3 cup lemon juice
    1 can sweetened condensed milk

    Mix all together until smooth and pour into pie crust and let set in refrigerator for at least 3-4 hours.

  266. Susan Tuma says

    Cuppa Cuppa Cake
    1 cup self rising flour
    1 cup Sugar
    1 can Fruit Cocktail With Juice
    Whipped Cream or Ice Cream to Top

    Grease a 8 or 9 inch pan with butter

    Stir together flour, sugar, and fruit cocktail with juice until just combined and then pour into pan and bake for about 25-30 minutes – until bubbly.

    Best when served warm!
    Posted by Ree on July 19 2011

  267. Jill @ Dulce Dough says

    http://www.dulcedough.com/2011/06/fudge-brownies.html (Link includes optional nuts which would be a 7th ingredient, but I never make them with nuts!)

    Fudge Brownies

    Ingredients
    1/2 cup butter
    2 ounces unsweetened chocolate
    2 eggs
    1 cup sugar
    1 teaspoon vanilla
    3/4 cup all-purpose flour

    Instructions
    1. Preheat oven to 350°F and spray an 8×8 inch baking pan with cooking spray. 2. In a glass bowl heat the butter and chocolate in the microwave on low power until the butter melts and the chocolate begins to soften. 3. Quickly stir the melted butter and chocolate until the chocolate is completely melted. 4. Stir in eggs, sugar, and vanilla until just combined. 5. Stir in the flour. 6. Spread batter into prepared pan and bake at 350°F for about 30 minutes. 7. Cool completely before cutting into bars.

  269. Sarah says

    No Bake Oreo Cheesecake

    1 pkg. (16.6 oz.) OREO Cookies, divided
    1/4 cup butter, melted
    4 pkg. (8 oz. each) Cream Cheese, softened
    3/4 cup sugar
    1 tsp. vanilla
    1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

    CHOP 15 cookies coarsely. Finely crush remaining cookies; mix with butter. Press onto bottom of 13×9-inch pan. Refrigerate while preparing filling.
    BEAT cream cheese, sugar and vanilla in large bowl with mixer until well blended. Gently stir in COOL WHIP and chopped cookies; spread onto crust.
    REFRIGERATE 4 hours or until firm.

  270. Mari says

    This is a super easy recipe for Olive spread.

    8 ounces olives
    8 ounces cream cheese
    Half Cup mayonnaise
    Half Cup Walnuts

    Blend well in a processor, then serve on crackers, melba toast, celery etc.

  271. jamie says

    My favorite recipe is Italian Beef. My mom used to make it for our large family after being gone all day we would come home to a wonderful smelling home and an easy yet delicious dinner.
    1 beef roast of your choice
    1 packet of dry Italian seasoning mix
    3 cups of water
    1 crock pot liner ( for easy clean-up)
    Your favorite deli style rolls

    Insert the crockpot liner
    Add roast, Italian seasoning and water to the crockpot
    Cook on low for 6-8hrs
    Pull the meat apart in shreds and put on the rolls

  273. Rural Moms Rock says

    Chocolate Peanut Butter Krispies

    5 cups rice kispies
    1 cup peanut butter
    1 cup sugar
    1 cup karo syrup
    1/2 bag chocolate morsels
    1/2 bag peanut butter morsels

    In saucepan add syrup, sugar and peaut butter and heat on low, stirring constantly, until the sugar is well dissolved.
    In a large bowl add 3 cups of rice krispies and the peanut butter mixture, stir gently and add the remaining rice krispies.
    Put the rice krispy mixture into a 9×12 pan, pressing the mixture down to flatten the top.
    Melt the peanut butter and chocolate morsels in a glass dish for 2 min (stirring every 30 sec) in the microwave and Pour the melted morsels over the rice krispies.

  278. Liz M. says

    Cantaloupe with Balsamic Berries and Cream

    Ingredients

    12 (5-inch) slices cantaloupe
    2 cups vanilla bean light ice cream (such as Edy’s)
    1 cup fresh raspberries
    2 tablespoons balsamic glaze (such as Gia Russa)

    Preparation

    1. Arrange 3 slices cantaloupe on each of 4 dessert plates; top each with ice cream and raspberries. Drizzle balsamic glaze over each serving.

  279. Liz M. says

    Zabaglione with Fresh Berries

    Ingredients

    2 large eggs
    2 large egg yolks
    1/2 cup sugar
    1/2 cup sweet Marsala wine
    3 cups whole mixed berries
    1 1/2 cups light canned refrigerated whipped topping (such as Reddi-wip)

    Preparation

    1. Combine first 4 ingredients in top of a double boiler, stirring with a whisk. Cook over simmering water, whisking constantly, about 7 minutes or until a thermometer registers 160°. Serve over berries. Top each serving with whipped topping.

  280. Liz M. says

    Peanut Butter Cookies

    1 Cup peanut butter
    1 Cup sugar
    1 large egg
    1 teaspoon Baking soda

    Preheat oven to 350 degrees and grease baking sheet. In mixer bowl, beat peanut butter and sugar together. Add in egg and baking soda. Roll teaspoons of dough into balls and place on baking sheet. Make criss-cross pattern on top and bake about 10 minutes.

  282. Question? says

    Hi did you decide to discontinue this giveaway? Or use the money to help with your site redesign? If So that’s great but I was just curious. Thanks!

  283. Debbie says

    This is one of my favorites that I learned from my grandmother:
    Soda Cracker Pie
    3 egg whites
    1 cup sugar
    1 tsp. vanilla
    14 squares soda crackers
    1 tsp. baking powder
    1 cup walnuts, chopped
    In mixing bowl, beat egg whites, sugar and vanilla until stiff.
    In another bowl, crush slightly 14 small squares of soda crackers. Add baking powder and walnuts. Fold into egg whites.
    Bake in greased pie tin at 350 degrees for 20 minutes.
    Cool completely. Refrigerate until served.
    Optional: Add a dollop of whipped cream.

  287. Amy L says

    One of my favorite summertime desserts is making ice cream sandwiches:
    Soften a carton of vanilla, chocolate, coffee or whatever flavor ice cream you like by taking it out of the freezer 10 – 15 minutes before preparing the sandwiches.
    Put a scoop of the ice cream between two store-bought cookies (I like Archway Chocolate Chip or Dutch Chocolate, but I bet Biscoff Cookies would be yummy too!)
    Press down carefully to allow ice cream to reach the edges of the cookies.
    Roll the edges in whatever “topping” you prefer: chocolate jimmies, chopped nuts, toasted coconut, etc.
    Wrap in plastic and freeze until firm.
    Enjoy!

Trackbacks

  2. […] I have had a few stressful weeks, and a sick kiddo at home, and thought yesterday we could both use a little “pick me up”, it was going to need to be indulgent yet easy, and I remembered Kristen’s Biscoff Pudding. […]

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