Category Archives: Other

White Chocolate Crispy Rice Squares

White Chocolate Crispy Rice Squares
Recipe type: Other
Prep time: 
Total time: 
Serves: 30
 
Ingredients
  • 32 oz white chocolate, melted
  • 4 tbs vegetable oil
  • 1½ cups chopped walnuts
  • 1 bag mini marshmallows
  • 5 oz dried cranberries
  • 5 oz dried cherries
  • 1 oz dried strawberries
  • 3 cups rice crispies
  • 1 cup chocolate chips
Instructions
  1. Microwave the white chocolate and vegetable oil together and stir until smooth; stir the rice crispies into the chocolate.
  2. Mix the other ingredients together in a separate bowl.
  3. Reserve two cups of the mixture; add the rest into the melted white chocolate and stir until well mixed.
  4. Line a 9"x11" pan with aluminum foil
  5. Pour the mixture into the pan and spread it evenly with a spatula.
  6. Spread the two cups of reserved mixture on top of the white chocolate and press it down with your hands.
  7. Refrigerate for several hours until firm (or overnight).
  8. Remove from pan using the foil and cut into squares with a sharp knife

 

White Chocolate Mint Fudge

White Chocolate Mint Fudge
Prep time: 
Total time: 
Serves: 20
 
Ingredients
  • 21 oz white chocolate
  • 2 tbs butter
  • 2 tsp mint extract
  • green food coloring
  • ¾ cup mini chocolate chips, divided
  • 1 can sweetened condensed milk
Instructions
  1. Melt the butter and white chocolate together in the microwave. Run the microwave only 30 seconds at a time, stirring after each run, to make sure the white chocolate does not burn.
  2. Stir in the mint extract and green food coloring
  3. Stir in ½ cup mini chocolate chips
  4. Add the sweetened condensed milk to the white chocolate. NOTE. Add this last; it will cause the chocolate to seize up.
  5. Press the mixture into an 8"x8" pan lined with wax paper and sprinkle the remaining ¼ cup chips on top. Press chips into top.
  6. Refrigerate at least 2 hours before cutting into squares

 

Strawberry Swirl Cheesecake Cupcakes

Strawberry Swirl Cheesecake Cupcakes
Recipe type: Other
Prep time: 
Cook time: 
Total time: 
Serves: 48
 
Ingredients
  • Crust
  • 1½ cups graham cracker crumbs
  • 4 Tablespoons unsalted butter, melted
  • Strawberry Swirl
  • 1 cup fresh strawberries
  • 2 Tablespoons sugar
  • Filling
  • 32 ounces cream cheese, room temperature
  • 1½ cups sugar
  • 1 Pinch salt
  • 1 teaspoon vanilla extract
  • 4 large eggs, room temperature
Instructions
  1. Crust
  2. Preheat the oven to 325˚ F.
  3. Line cupcake pans with paper liners.
  4. In a small bowl, combine the graham cracker crumbs and melted butter.
  5. Press a spoonful into each of your paper liners.
  6. Combine the strawberries and sugar in a blender or food processor. Process until smooth and set aside.
  7. Filling
  8. For the cheesecake, beat the cream cheese until fluffy.
  9. Blend in the sugar
  10. Mix in the salt and vanilla.
  11. Beat in the eggs one at a time
  12. Put 3 spoonful of the cheesecake batter over the crust in each cupcake liner. Add ½ teaspoon of strawberry puree in a few dots over the cheesecake filling.
  13. Use a toothpick or a wooden skewer to lightly swirl and create a marbled effect.
  14. Bake until the filling is set, about 22 minutes, rotating the pans halfway through baking.
  15. Let cool on wire rack and then let chill for 2 hours before serving.

 

Baked Beignets

Baked Beignets
Recipe type: Other
Prep time: 
Cook time: 
Total time: 
Serves: 48
 
Ingredients
  • 1 box yellow cake mix
  • 1 stick butter, melted
  • 2 eggs
  • ½ cup full-fat sour cream
  • 1 Tbs vanilla
  • ¼ tsp ground nutmeg
  • ¾ cup powdered sugar
Instructions
  1. Preheat oven to 350 degrees F
  2. Spray a mini-muffin pan with baking spray
  3. In a large bowl, combine cake mix, melted butter, eggs, sour cream, vanilla and nutmeg together and stir until blended
  4. Using a teaspoon, fill each mini-muffin mold about ⅔ full with batter
  5. Bake for 8-10 minutes or until they start turning golden brown
  6. Remove from oven and cool a few minutes before removing from mold
  7. Place powdered sugar in a bag and toss about 4-5 cooked beignets in. Shake bag until they are well coated.
  8. Keep in airtight container

 

Dark Chocolate Cheesecake Bites

Dark Chocolate Cheesecake Bites
Recipe type: Other
Prep time: 
Total time: 
Serves: 30
 
Ingredients
  • 20 oz dark chocolate
  • ½ cup heavy cream, whipped
  • 1 tsp vanilla
  • 1 tsp rum extract
  • ½ cup cream cheese, softened
  • 1 pkg instant vanilla pudding
  • Mini chocolate chips
  • About 30 mini cupcake liners
Instructions
  1. Chop up and melt the dark chocolate either on the stove or in the microwave. Stir every 30 seconds in the microwave until all the chocolate is melted.
  2. Using a teaspoon, drop melted chocolate into mini cupcake papers and smooth so it covers the bottom.
  3. Place chocolate filled papers in the freezer for about 10 minutes.
  4. FILLING
  5. Mix the softened cream cheese and whipping cream together until blended.
  6. Add the rum and vanilla extract and mix well
  7. Add the vanilla pudding and stir until thick. It will thicken up quickly.
  8. Remove the cupcake liners from the freezer and add a teaspoon of the cream cheese mixture to each liner, pressing it down on top of the chocolate.
  9. Using the remaining chocolate, pour over the cream cheese mixture to cover completely.
  10. Sprinkle mini chocolate chips on top of melted chocolate while it is still soft
  11. Put back in freezer and chill for at least 3 hours

 

Tow Boat Cake

Prep time: 
Total time: 
Serves: 24
 
Ingredients
  • Graham cracker crust:
  • 1 pkg. graham crackers, crushed
  • 1 stick butter
  • ½ cup sugar
  • Filling
  • 2 pkg. cream cheese
  • 1 cup powdered sugar
  • 1 container cool whip
  • 1 tsp. vanilla
  • 1 cup peanut butter
  • Next layer
  • 2 pkg. chocolate pudding mix
  • 2 cups milk
  • Top Layer
  • 1 container of cool whip
  • chocolate syrup
  • 1 cup English Toffee bits
  • Chopped candy bars (butterfingers, milky ways, or snickers)
Instructions
  1. Crush graham crackers and mix sugar and melted butter together.
  2. Spread out in 9x13 pan and smooth out
  3. Soften cream cheese in microwave and mix powdered sugar with it.
  4. Add peanut butter and vanilla and mix well
  5. Stir in entire 8 oz container of cool whip into mixture
  6. Spread over crust
  7. Mix instant chocolate pudding and milk together; whisk until thick
  8. Spread over peanut butter mixture
  9. Spread remaining tub of cool whip over pudding layer.
  10. Drizzle chocolate syrup over cool whip
  11. Sprinkle candy bar bits and English toffee over cool whip
  12. Refrigerate for 2-3 hours

 

Peanut Butter Brownie Trifle

Peanut Butter Brownie Trifle
Recipe type: Other
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Ingredients
  • 1 brownie mix (for a 13"x9" pan), or a brownie recipe for that size pan
  • 1 pkg (10 oz) of peanut butter chips
  • about a cup of miniature peanut butter cups, chopped in half
  • 4 cups cold milk
  • 2 pkgs (5.1 oz each) instant vanilla pudding
  • 1 cup creamy peanut butter
  • 4 tsp vanilla
  • 24 oz of Cool Whip (3 8 oz tubs)
  • 1 cup chocolate chips
  • 1 cup mixed chopped candy bars (Snickers and Milky Ways)
  • 1 cup toffee pieces
Instructions
  1. Prepare brownie mix as directed by either the mix box or whatever instructions the recipe says.
  2. Stir in peanut butter chips in lieu of nuts into brownie batter
  3. Bake in 13"x9" pan at 350 degrees until done.
  4. Cool completely; cut into ¾" pieces
  5. In a large bowl, whisk milk and pudding mixes together for 2 minutes
  6. Add peanut butter and vanilla, mix well.
  7. Stir in 12 oz of Cool Whip
  8. Place a third of the brownie cubes in a 5 quart glass bowl; layer on top of brownies chopped candy bars, chocolate chips, toffee, peanut butter cups, or a combination of all of them.
  9. Layer pudding mixture on top of candies. Repeat layers until you're out of ingredients.
  10. Cover with remaining Cool Whip
  11. Garnish with chopped candy bars, remaining chopped peanut butter cups, or toffee (or all 3).
  12. Keep refrigerated until ready to serve

 

Chocolate Cookie Bark

Chocolate Cookie Bark
Recipe type: Other
Prep time: 
Total time: 
Serves: 24
 
Ingredients
  • 8 oz semisweet chocolate
  • 6 oz white chocolate
  • 2 tbs peanut butter
  • 10 oreo cookies
  • ½ cup chopped cranberries or dried cherries
Instructions
  1. Place semisweet and white chocolate in separate bowls. Microwave both until thoroughly melted.
  2. Stir peanut butter into white chocolate
  3. Crumble cookies and add half to each bowl of melted chocolate
  4. Stir in dried fruit in equal amounts to each bowl
  5. On waxed paper, alternate spoonfuls of chocolate and white chocolate, with no space between drops
  6. Using a butter knife, draw through chocolates to swirl them together
  7. Refrigerate until solid; break into pieces

 

Chocolate Covered Strawberries

Chocolate Covered Strawberries
Recipe type: Other
Prep time: 
Total time: 
Serves: 48
 
Ingredients
  • 12 oz chocolate, melted
  • 6-8 oz butter, melted
  • ½ tsp vanilla
  • 1 pint strawberries
Instructions
  1. Melt chocolate with butter, mix well
  2. Add vanilla and stir together
  3. Clean strawberries and pat dry on paper towel
  4. Insert a toothpick through the green cap of a strawberry, and dip into chocolate
  5. Place on waxed paper
  6. Refrigerate until chilled

 

Strawberry Lemon Cake

Strawberry Lemon Cake
Recipe type: Other
Prep time: 
Total time: 
Serves: 20
 
Ingredients
  • 1 round angel food cake
  • 1¼ cups cold milk
  • 1 pkg (3.4 oz) vanilla instant pudding
  • 1 tsp lemon extract
  • 2 cups strawberries, chopped, divided
  • 2 cups Cool Whip
  • 6 whole strawberries, halved
Instructions
  1. Place cake on serving plate
  2. Cut ¾" thick slice off top of cake; set slice aside
  3. Carefully hollow out center of cake, leaving 1" thick shell on bottom and sides
  4. Pour milk into medium bowl and add pudding mix. Beat until well blended
  5. Stir in lemon extract. Remove ½ cup of pudding and set aside
  6. Spoon 1 cup chopped strawberries into cake shell
  7. Spoon Remaining pudding over strawberries
  8. Replace top of cake
  9. Add remaining 1 cup chopped strawberries in center hole of cake
  10. Add Cool Whip to remaining pudding, stir until well blended
  11. Spread onto top and sides of cake
  12. Refrigerate at least one hour; garnish with strawberry halves