Blueberry Banana Cream Pie

Blueberry Banana Cream Pie
Submitted by Julie McHood

• 6 ounces cream cheese, room temperature
• 1 can (14 ounces) sweetened condensed milk
• 3/4 cup cold water
• 1 package (3.4 ounces - the small box) instant vanilla pudding mix
• 1 cup heavy whipping cream, whipped (no sugar added)
• 1 medium banana, cut into thin slices
• 1 cup fresh blueberries
• 1 prepared crust ( I used a traditional crust…but you could always use a store bought vanilla wafer crust)
• additional blueberries for garnish

1. In a large bowl, beat cream cheese until smooth. Mix in the condensed milk and beat until smooth. Then add in the water and pudding mix. Fold in whipped cream.
2. Spread half of the cream mixture into prepared crust. Top with bananas and blueberries. Spread with remaining cream mixture. Refrigerate for 3 hours

note: this makes a lot of filling. You need a deep dish pie crust, or you could always split it into two pies, and double the fruit. :)

Pretzel Salad

from Nolena Tibbett
I know it says "salad," but is really a dessert

1pkg strawberry jello
1pound pretzels
1pkg cream cheese
1/4cup butter
1/4cup sugar and 1cup sugar
1 pkg of whipped cream
1 pkg frozen strawberries

In a bowl melt butter, add 2 cups crushed pretzels and 1/4 cup sugar. Pour mixture into a glass baking dish. Bake at 350 for 10 mins. Make jello using only boiling water, add pkg of diced strawberries. Pour on top of baked pretzel mixture. Cool completely. Mix cream cheese, sugar and whipped cream. Spread on top of jello mixture and refrigerate until ready to eat.

Soft And Chewy Chocolate Chip Cookies

from Rachel Hall
Casey says that this recipe is a keeper!

1 cup (1/2 lb.) butter, at room temperature
1 1/2 cups firmly packed dark brown sugar
2 large eggs
1 teaspoon vanilla
3 1/2 cups all-purpose flour
1 1/4 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips (12 oz.)
1 cup chopped pecans (optional)

Preparation
1. In a bowl, with an electric mixer on medium speed, beat butter and brown sugar until well blended. Beat in eggs and vanilla until smooth and fluffy, scraping down sides of bowl as needed.

2. add flour, baking soda, and salt. Stir or beat into butter mixture until well incorporated. You should be able to handle the dough with your hands with little sticking. Stir in chocolate chips and pecans, if using.

3. Drop dough in 2-tablespoon (1/8-cup) portions, 2 inches apart, onto buttered 12- by 15-inch baking sheets.

4. Bake in a 375° oven until cookies are lightly browned and no longer wet in the center (break one open to check), 6 to 8 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.

5. With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.

YUMMIEST CHOCOLATE CAKE EVER

from Da'nelle Robbins

This cake was served at our recent Etiquette Dinner. We made a made a powdered sugar glaze and drizzled over the top rather than just dusted.

1 pkg chocolate cake mix
1/3 c flour
1 pkg chocolate instant pudding
4 eggs
1 ½ c water
¾ c oil
1 pkg semisweet chocolate chips
powdered sugar

1. Mix in all ingredients, but chips and beat well for 5 minutes.
2. Stir in chocolate chips by hand.
3. Pour into a greased and floured bundt pan.
4. Bake at 350˚ for 50-55 min.
5. Let cool for 15 min and then turn onto a serving plate.
6. Sprinkle with powdered sugar before serving.

Yummy Lemon Cake

from Da'nelle Robbins
This cake was served at our recent Etiquette Dinner. We made a made a powdered sugar glaze and drizzled over the top rather than just dusted.

1 pkg lemon cake mix
1 pkg lemon instant pudding
4 eggs
½ c oil
1 ½ c water
powdered sugar


1. Combine all ingredients and beat for 5 minutes.
2. Pour into a well greased and floured bundt pan.
3. Bake at 350˚ for 50 minutes or until toothpick inserted comes out clean.
4. Let cake cool for 10 minutes and turn onto a plate.
5. Sprinkle with powdered sugar before serving.

Paradise Pumpkin Pie

from Sarah O'Gwin

Prep time : 30 min
Ready in :1 hr 35 min

Ingredients:1 refrigerated pie crust (9 inch)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar, divided
1/2 tsp. vanilla
3 eggs, divided
1-1/4 cups canned pumpkin
1 cup evaporated milk
1 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
Dash salt

Preparation:
Prepare pie crust as directed on package for unfilled 1-crust pie using 9-inch pie plate.

Beat cream cheese, 1/4 cup of the sugar and vanilla with electric mixer on medium speed until well blended. Add 1 of the eggs; mix well. Pour into crust.

Mix remaining 1/2 cup sugar, 2 eggs, pumpkin, milk, spices and salt; carefully pour over cream cheese mixture.

Bake at 350°F for 1 hour and 5 minutes. Cool.

The Best Chocolate Chip Cookies in the World

from Sarah O'Gwin

1-1/2 C. Butter or Margarine (I like gold 'n soft)
1-1/4 C. Sugar
1-1/4 C. Packed Brown Sugar
1 T. Vanilla
1/4 tsp. Almond Extract
2 Eggs
3-3/4 C. Flour
2 tsp. Baking Soda
1/4 tsp. Salt
1 Package semi-sweet chocolate chips (I use the semisweet ghiradelli chips)

Beat butter and sugars. Add eggs, vanilla and almondand mix on high until light and fluffy. Stir in soda,salt and flour. Dough will be stiff. Add choc.chips. Drop by large spoonfuls on ungreased cookiesheet. Bake at 375 for 10-13 minutes or until light brown. This recipe makes a ton! (and they really are the best!!)

Magic Cookie Bar

from Hayley Dye

1/2 cup melted butter
1 1/2 cup crushed graham crackers
1 can sweetened condensed milk
1 cup chocolate chips (I love white chocolate chips)
1 1/3 cups shredded coconut

Preheat oven to 350 degrees. Layer all ingredients in 9x13 inch pan. Begin with melted butter. Sprinkle on graham crackers and pour on sweetened condensed milk. Sprinkle on chocolate chips and coconut. Slightly press and cook for 20-25 minutes or until lightly brown.

Caramel

from Katie Hansen
This was part of a candy making demonstration at the Super Saturday Enrichment on May 16, 2009.

2 cups heavy whipping cream
2 cups sugar
1 1/4 cups corn syrup
1/2 cup milk
dash of salt
1 tsp vanilla

Combine all ingredients except vanilla in a large stockpot. (It will boil up about 4 times the volume). Bring to a boil. This will need to come to about 235 degrees. Test a bunch of times as it gets closer and lower the temperature to medium. This part goes really quickly. After it is done, add vanilla and pour into a 9x13 pan and cool overnight. Don't try to rush the cooling because it will just stick. It really needs to set.

See's Fudge

from Katie Hansen
This was part of a candy making demonstration at the Super Saturday Enrichment on May 16, 2009.

Ingredients:
1 pkg Semi-sweet chocolate chips
2 large 7 oz chocolate bars, chopped
1 large 13 oz jar Marshmallow Creme
1 tsp vanilla

4 1/2 cups sugar
1 cube butter
1 (12 oz) can evaporated milk
dash of salt

Combine the first 4 ingredients in a large mixing bowl and set aside. Mix remaining ingredints and stir until they come to a boil. Continue stirring and let boil for 6 minutes. Pour over chocolate marshmallow mixture until everything is melted and incorporated. Pour into greased 9x13 pan. Cover immediately with plastic wrap, next to the surface so there are not air bubbles. This will keep the fudge from getting crusty on tip. (Okay, so that's just a pet peeve of mine. I like my fudge squishy and soft.)

Peanut Brittle

from Katie Hansen
This was part of a candy making demonstration at the Super Saturday Enrichment on May 16, 2009.

Ingredients:
1 tbsp unsalted butter, plus more for pan
2 1/2 cups dry-roasted salted peanuts (12 ounces)
1 cup sugar
1 cup light corn syrup
1 tbsp baking soda

Directions:
1. Butter a large baking pan and set aside. Combine peanuts, sugar and corn syrup in a medium saucepan. Set over medium-high heat and bring to a boil, stirring constantly.

2. Insert a candy thermometer. Continue boiling, without stirring, until temperature registeres 295 degrees (about 6 minutes). When sugar begins to brown, stir nuts gently to ensure even cooking. Remove saucepan from heat and stir in the butter and baking soda. The mixture will begin to foam up, so mix quickly. Pour onto the prepared baking pan.

3. As soon as candy is cool enough to handle, use your fingers to stretch the britle as thinly as possible over the baking pan. Allow the brittle to cool completely, about 45 minutes, and then break into bite-sized pieces. Store in an airtight container up to 2 weeks.

I also add a tablespoon of butter at the end of the stage to make it lighter.

Triple Chocolate Bliss Cake

This was served at the Visiting Teaching Appreciation Dinner.

Ingredients:
1 (18.25 ounce) package chocolate cake mix
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
4 eggs
3/4 cup oil
1/2 cup water
3 cups COOL WHIP Whipped Topping, thawed, divided
1 (8 ounce) package BAKER'S Semi-Sweet Baking Chocolate
1 1/2 cups raspberries

(Cooking direction recipe provided by Kraftfoods.com on Yahoo! Food)

Average (62 Ratings): 4 out of 5 stars

1.

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Preheat oven to 350 degrees F. Lightly grease 12 cup fluted tube pan or 10 inch tube pan. Beat all ingredients except whipped topping, chocolate and raspberries in a large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 min, scraping bowl occasionally. Pour into prepared pan.

2. Bake 50 min. to 1 hour or until wooden toothpick inserted near center comes out clean. Cool in pan 10 min. Loosen cake from side of pan with knife or metal spatula and gently remove cake. Cool cake completely on wire rack. Place on serving plate.

3. Reserve 2 Tbsp of the whipped topping. Microwave remaining whipped topping and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min or until chocolate is completely melted and mixture is well blended, stirring after each minute. Drizzle over cake. Immediately drop reserved whipped topping, by scant teaspoonfuls, around top of cake; create star shape by drawing wooden toothpick through middle several times. Spoon raspberries into center of cake. Store leftover cake in refrigerator.

Yield: 18 servings