Recipes for Dessert, as you requested.

Serves 4

What you need
     I saw this photo and recipe on the Betty Crocker website and I could not resist sharing it with you.  I have not made it because, as you know, I don't even own a cupcake pan!  But I trust that some of my readers would love to make this for an upcoming birthday, halloween party, or during the holidays.  So, bake & enjoy!
INGREDIENTS:
1 box Betty Crocker® SuperMoist® white cake mix; 
 Water, vegetable oil and egg whites as called for on cake mix box
Betty Crocker® gel food colors or paste food colors (red, orange, yellow, green, blue and purple)
2 containers (1 lb each) Betty Crocker® Rich & Creamy white frosting

Tye-dyed Cupcakes

How to
   1.  Heat oven to 350°F (325°F for dark or nonstick pans). Place white paper
baking cup in each of 24 regular-size muffin cups.
   2.  Make cake batter as directed on box for cupcakes, using water, oil and
eggs. Divide batter evenly among 6 medium bowls (your soup bowls or cups will do. Add a different food color to each bowl to make red, orange, yellow, green, blue and purple. Place 1 level teaspoon of each color batter into each muffin cup, layering colors in order of rainbow—red, orange, yellow, green, blue and purple. Do not stir! Each cup will be about half full.  (excuse the editorial comment here, but do people really do this? Ha, this is why I go out for dessert!!)
   3.  Bake 17 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
   4.  Meanwhile, divide frosting evenly among 3 more medium bowls. (I hope you have a dishwasher) Tint 1 red, 1 yellow and 1 blue with food colors. Refrigerate about 30 minutes.
   5.  In large (16-inch) disposable decorating bag fitted with #6 star tip*, place spoonfuls of each color of frosting side by side, alternating colors and working up from tip of bag. Do not mix colors together. Starting at 12 o’clock on outer edge of each cupcake and using constant pressure on bag, pipe frosting clockwise for 3 rotations, working toward center and ending in small peak. Store loosely covered until ready to serve.  
   6.  Here's my own tip:  If you are going to invest the time in this type of cupcake work, pick up one of those plastic cupcake storage containers, with individual sections for each cupcake, and a plastic cover.  Because, after all that, if even one cupcake got squished, I would be very, very unhappy.  If you don't have that, wash the tin you used to cook them, and store in that.

*Note: if you don't have a decorating bag or piping tip, use a small ziploc bag with a tiny bit of the bottom corner cut off.  You may not have the pretty little lines, but it will work.  You can, however, buy the plastic piping tips in a good supermarket.
Now: for our photo, Credit to Betty Crocker Kitchens & Pillsbury:

Serves 4 - 6

What you need
   If you have a bit of time on your hands and you’re entertaining in the summer, I have the perfect dessert for you. You can make all of the pieces ahead of time, and plate it just before serving. And who doesn’t like Ice Cream & Cake. (If you don’t want to make steak/fries, use vanilla and make chicken/fries)!

For the steaks:
1 1 1/2-quart cylindrical carton chocolate ice cream
1/2 cup finely crushed chocolate wafer cookies
For the fries:
2 12-ounce frozen pound cakes, thawed
1 stick unsalted butter, melted
1/2 cup seedless strawberry jam

ICE CREAM STEAK & FRITES

How to
   Make the steaks: Using a serrated knife, slice the carton of ice cream crosswise into 4 rounds, dipping the knife in hot water as needed. Snip off the carton with kitchen shears.
   Tightly wrap each ice cream round in plastic wrap, then form into a steak shape with your hands (the warmth of your hands will soften the ice cream). Freeze until firm, about 30 minutes.
   Unwrap one ice cream steak and transfer to a piece of parchment or wax paper. Dip a metal skewer in hot water, then press into the ice cream to create parallel diagonal grill-mark lines.
   Make lines in the opposite direction to form a crosshatch pattern, dipping the skewer in hot water as needed. If the ice cream gets too soft, return to the freezer until firm.
   Fill the lines with the chocolate wafer crumbs. Transfer the steak to a baking sheet and freeze until firm, about 30 minutes. Repeat with the remaining ice cream steaks.
   Make the fries: Using a crinkle vegetable cutter or a chef's knife, trim the sides of the pound cakes, then cut each cake crosswise into 1/4-inch-thick slices.
   Cut each cake slice into strips. Divide between 2 parchment-lined rimmed baking sheets.
   Drizzle the melted butter over the pound cake fries and toss. Bake in a 350 degrees F oven until lightly toasted, about 8 minutes, tossing halfway through; let cool slightly.
   Arrange the steaks, the pound cake fries and strawberry jam on plates. (Each plate serves 2.)

Serves 8 -10

What you need
   This is such an easy dessert. It looks a little fancy, enough so you can bring it with you if you're going to someone's house for dinner.  But its simple eoungh that you can make it on a weekday just for yourself. It only takes a few ingredients, and it doesn't even involve turning on the oven.

2 pounds fresh strawberries, washed
3 1/4 cups whipping cream, divided (or you can use cool whip)
1/3 cup confectioners sugar
1 teaspoon vanilla
4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers
1 small jar chocolate fudge, at room temperature. 

STRAWBERRY ICEBOX CAKE

How to
   Take out a few of the best-looking strawberries and set them aside for the garnish. Hull the remainder of the strawberries and slice each berry into thin slices.
With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds stiff peaks (or use cool whip. Add the confectioners sugar, vanilla, and whip to combine.
   Spread a small spoonful of whipped cream on the bottom of a 9x13 inch baking pan, or a similarly-sized platter. Lay down six graham crackers. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries. Repeat three times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.
   Open the room temperature chocolate fudge and with a spoon, drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.
   Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries

Serves 4

What you need

  These Skinny Tropical Dessert Nachos were a winner in their December 2010 recipe contest!**  Apple chips & Strawberries are the base of this light but decadent no-cook tropical fruit dessert with just a hint of a mint finish. If you can't find the apple chips, banana chips or thinly sliced apple wedges work just as well!

  • 5 ounces, apple chips
  • 1 cup finely chopped California strawberries
  • 1 mango, finely chopped
  • 2 kiwi fruit, finely chopped
  • 6 ounce(s) of Philadelphia Light or Fat-Free Cream Cheese
  • 3 tbsp. of honey
  • 2 tbsp. of orange juice
  • 2 tbsp. of fresh mint, finely chopped, plus one sprig for garnish

info from www.calstrawberry.com & www.hoopfinity'shappenings.com

Skinny Tropical Dessert Nachos

How to
  1. Spread apple chips evenly on a serving dish.
  2. Combine chopped fruit in a large bowl and mix until combined. Spoon evenly over the apple chips.
  3. Combine cream cheese, orange juice and honey in a microwave safe bowl. Microwave on high for 30 seconds. Remove and whisk until all ingredients are combined and smooth (should have the thickness and texture of nacho cheese). Then, spoon cream cheese mixture over nachos. Evenly spread the chopped mint on top and garnish with the final sprig of mint.

Serves 4 to 40

What you need
Alot of patience!
    I truly believe that most chefs who cook often and our cooks at home don't bake.  Likewise, it seems that most very good bakers don't cook much either.  In my case, baking and measuring have never been my strength.  However, we did get a request for dessert recipies, especially ones that travel well, and I will not disappoint you!  This time of year, with all the BBQ's, gradutions and other parties going on, you will want quick and easy recipes that are easy to take along with you. So, as promised, I found a few recipes that are easy to make and that travel well.  
   Mostly you will find the no-cook kind.  The Jello- mold in Pineapple Cream is particularly good.  Bear in mind now that the recipes on this page mostly not mine - because I don't bake.  I would much rather spend my time in the kitchen cooking for you.  But I have reviewed them, and I think you will like them.  For myself, I will still be stopping in the bakery to buy a cake.  
   And, remember, there's always the Jello mold. This and all No Bake recipes will be clearly indicated for you.  
   

Me, I Really Don't Bake!

How to

  Meanwhile, we can always hook you up with the perfect mother/daughter team to help you wih what you need.  Take a look at these beautiful Rainbow Cupcakes, and the Themed  Graduation Cookies below.  They were the talk ofthe last party!
   We will try to get these recipes for you, but a better idea would be to contact them directly and arrange for what you need.  Just send me an email and I will arrange it for you. 

Donna was gracious enough to provide her adaptation of these delicious and beautiful Rainbow cupcakes, which was obtained from www.wearpinkwednesdays.com, and we will provide that to you just below.  Happy Baking! 

Serves 24

What you need
     As a lover of both rainbow cookies and cupcakes, this seemed like the perfect recipe to me. After tasting one, and then another, I was convinced. They were moist, full of flavor, and beautiful too! These rainbow cookie cupcakes claim to be very easy to make (not for me) and will definitely satisfy your sweet tooth. Not to mention they’re one of the most colorful desserts we’ve seen! So, thank you Donna for directing me to the recipe at www.wearpinkwednesdays.com, but I fear you are going to have to make them again for me.

Ingredients
For Cupcakes
3 sticks butter, softened
1.5 cups granulated white sugar
6 large eggs
14 ounces of almond paste, grated with a box grater
1 tablespoon pure almond extract
3 cups all-purpose flour, sifted
3 teaspoons baking powder
Wilton Rose Pink food coloring
Wilton Leaf Green food coloring
Wilton Lemon Yellow food coloring
1/4 cup seedless raspberry jam
1/4 cup apricot preserves
For the Ganache :
3/4 cup heavy cream
12 oz dark chocolate
Chocolate sprinkles (optional)

Rainbow Cookie Cupcakes

How to
Equipment: Two cupcake pans (12 cupcakes each), Cupcake liners, Box grater, bowls. 
1. Preheat the oven to 350 degrees and fill the cupcake pans with liners.
2. In a bowl, cream the butter and sugar until fluffy. Add the eggs one at a time and continue to beat. Add the grated almond paste and almond extract and beat further, until well combined.
3. In a separate bowl, sift together the flour and baking powder then slowly add to the almond paste batter and mix until combined.
4. Separate the mixture evenly into three bowls. Dye each bowl a different shade. Put a dime sized amount of Wilton Pink Rose food coloring in the first bowl, a dime sized amount of Wilton Lemon Yellow food coloring in the second bowl and a dime sized amount of Wilton Leaf Green food coloring into the third bowl. Mix each bowl well until batter is thoroughly colored.
5. Put a spoonful of the pink batter into each cupcake liner and spread evenly. Next, cover the pink batter with a spoonful of apricot jam and spread evenly. Then add a spoonful of yellow batter, spreading evenly and covering the apricot layer. Next cover the yellow batter with a spoonful of seedless raspberry jam and spread evenly. Lastly, add a spoonful of the green batter and spread evenly for the top layer of your cupcake.
6. Bake at 350 degrees for approximately 18-24 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool.
7. Next, prepare the ganache by heating 3/4 cup of heavy cream in a small saucepan just until bubbles start to form around the edge. Turn off the heat and pour over the chocolate in a large bowl. Stir continuously until melted completely and smooth. Let cool to room temperature.
8. Once the cupcakes are cooled and the ganache is room temperature, dip each cupcake into the ganache for the chocolate covered icing. Let sit at room temperature in a cool spot for 1-2 hours until completely set. Add chocolate sprinkles!
Enjoy!

Serves ...

What you need
Not only petty, but tasty too!!

Themed Cookies for All Occasions

How to
Contact us directly if you would like to have some of thee delectible treats.  

Serves 10 - 50

What you need
We know there will always be those of you who will bypass the bakery to do it yourself.  I think that's wonderful and so I've tried to find fun and flavorful recipes (like the Jellow Mold) to pass along to you, starting with the easy no bake, but eventually moving on to some real baking.  I suggest you stick with the no-bake way!

HOW TO DO IT YOURSESLF, The Easy Way!!

How to
So, for those of you doing it the old-fashioned way, here you go, lets start with my favorites!

Serves 12-16

What you need
     I'm going to let you in on a little secret.  For me, any dessert that combines peanut butter and chocolate is my favorite dessert!  So when I saw this in Reader's Digest, adapted from A Taste of Home, I had to post it (hoping I haven't already done so!).  Its quick, doesn't require any baking, and its a contest winner.   

  • 20 chocolate cream-filled chocolate sandwich cookies, divided
  • 2 tablespoons butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup peanut butter
  • 1-1/2 cups confectioners' sugar, divided
  • 1 carton (16 ounces) frozen whipped topping, thawed, divided
  • 15 miniature peanut butter cups, chopped
  • 1 cup cold milk
  • 1 package (3.9 ounces) instant chocolate fudge pudding mix
  • Peanut Butter & Chocolate Pie

    How to

         Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside.
         I
    n a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups.
         In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping. 
         Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours. Yield: 12-16 servings.

    Serves 16 - 20

    What you need
          This could be one of my favorite dessert recipes of all time.  (oh, I said that about the last one, right? oh, well, judge for yourself.):  A rich brownie base is covered with a cream cheese peanut butter pudding mixture studded with peanut butter crumbles, then the whole thing is frozen. It's cool, refreshing and tastes fabulous!
    • To make this a truly no-bake dessert, buy a pan of brownies at your local bakery and top with the creamy peanut butter mixture.  You will need about 2 trays of brownies from your favorite bakery- enough to fill a 13"x9" pan (yes, if you prefer, you can bake them yourself)
    • 3/4 cup peanut butter
    • 8 oz. pkg. cream cheese, softened
    • 1/2 cup peanut butter
    • 1/2 cup powdered sugar
    • 6 serving size pkg. instant vanilla pudding mix
    • 2-1/2 cups milk
    • 8 oz. container frozen whipped topping, thawed

    Peanut Butter & Chocolate Parfait Brownies

    How to

    In small bowl combine 1-1/2 cups powdered sugar and 3/4 cup peanut butter until crumbly and all powdered sugar has been incorporated into the peanut butter. Set aside.

    In medium bowl, combine cream cheese, 1/2 cup peanut butter and 1/2 cup powdered sugar and beat until fluffy. In another bowl, combine pudding mix and milk and beat with wire whisk for 2 minutes. Gradually add to cream cheese mixture, beating until smooth, then stir in thawed whipped topping.

    Fold 3/4 of the peanut butter/powdered sugar crumbles into the cream cheese mixture and spread over cooled brownies. Top with remaining peanut butter crumbles. Freeze until solid, at least 3 hours. Remove from freezer 20 minutes before serving time for easier cutting.

    Serves 4

    What you need
         So, for someone who doesn't bake, but loves Ice Cream, this is the perfect combination. This Lemonade Pie is light and refreshing, perfect for any occasion from Spring through Fall.  But, try substituting different fruit juice concentrates in this delicious, super easy recipe. I like putting the lemony ice cream mixture into a chocolate cookie crust for a nice flavor contrast.
    • 6 cups vanilla ice cream or lemon ice cream, softened
    • 6 oz. can frozen lemonade concentrate, thawed
    • 1 9" graham cracker crust

    Lemonade Ice Cream Pie

    How to
       If you're making your own graham cracker crust, make it in a 9" pan. If you're buying a crust, buy the 9-ounce size that is labeled "two extra servings". Otherwise, there will be too much filling for the crust.  If that happens, just make extra filling and pies! 

         In medium bowl, mix ice cream and lemonade concentrate until blended. Immediately spoon into graham cracker crust. Freeze at least 4 hours until firm. Let stand at room temperature for 10 minutes before cutting to make serving easier.

    Serves 8

    What you need
        Just five ingredients make a delicious smooth, creamy, and velvety chocolate cheesecake that's like a truffle in a pie crust. If you want to make a plain cheesecake, try Fastest Cheesecake, below. In both recipes, always use full fat ingredients; nothing low fat or nonfat.  Sometimes dessert just has to be dessert!
    • 1 9" graham cracker or shortbread cookie pie crust
    • 1 (14 ounce) can sweetened condensed milk
    • 1-2/3 cups semisweet chocolate chips
    • 1 (8 ounce) package cream cheese, softened
    • 1 (3-ounce) package cream cheese, softened
    • 1 teaspoon vanilla

    No Bake Chocolate Cheesecake

    How to
    Place sweetened condensed milk (NOT evaporated) and chocolate chips in a medium microwave-safe bowl. Melt on 50% power in the microwave oven for 2 minutes, then remove and stir. Continue microwaving for 30 second intervals, stirring between each interval, until mixture is melted and smooth.

    Add cream cheese and vanilla to the chocolate mixture and beat at high speed until smooth and creamy, about 3-4 minutes. Spoon into graham cracker shell and chill for at least 1 hour before serving.

    This recipe, as well as the non-chocolate variety, are soft-set cheesecakes. They are not as firm as baked cheesecakes, but they slice and serve well, and taste even better!

    Serves 6 - 8

    What you need
    This cheesecake can be topped with any flavor of canned pie filling for a finishing touch. From start to serving time, it takes a little over an hour. For a chocolate version, see Fastest Chocolate Cheesecake. This is a soft-set cheesecake; it does not have the texture of a baked cheesecake. If, in spite of everything, it doesn't set, freeze it! Thanks to Joann for this tip.
    • 8 ounce package cream cheese, softened
    • 3 ounce package cream cheese, softened
    • 14 oz. can sweetened condensed milk (NOT evaporated)
    • 1/3 cup lemon juice
    • 1 9" graham cracker or chocolate cookie pie crust

    Fastest No-Bake Vanilla Cheesecake

    How to
    In medium bowl beat cream cheese until smooth and fluffy. Gradually add the sweetened condensed milk, beating constantly. When half of the milk has been added, add the lemon juice and beat until smooth. Add remaining sweetened condensed milk until mixture is smooth. Pour into graham cracker crust and chill at least one hour. 8 servings

    Note: Please make sure you are using sweetened condensed milk, NOT evaporated milk, in this recipe. I have made this cheesecake many times and it has always set up perfectly. The mixture should already be thick when you pour it into the crust; if it is thin at this point, you used the wrong kind of milk.

    And do NOT use low fat or nonfat cream cheese or low fat or nonfat sweetened condensed milk; the recipe will not work. And of course the recipe works - how do you think I took the picture? Photo by Linda Larsen

    Serves 6 - 8

    What you need
    A slightly crisp crust is made with a simple shortbread recipe, and makes the perfect contrast to a creamy sweet-tart filling.  The filling uses buttermilk, as well as lemon juice, which mellows the lemon filling, taking the edge off of the tartness usually associated with lemon alone. As a result, the bars have a wonderful lemon flavor, but seem to taste a bit sweeter and richer than some other lemon bars.**

    Crust
    1 1/2 cups all purpose flour
    1/3 cup sugar
    1/4 tsp salt
    1 tbsp lemon zest
    1/2 cup butter, room temperature

    Filling
    4 large eggs
    1 1/3 cups sugar
    1/2 cup buttermilk
    1/2 cup lemon juice, freshly squeezed
    1 tbsp lemon zest

    **adapted from www.bakingbites.com

    Buttermilk Lemon Bars

    How to

    Preheat oven to 350F. Get out a 9×9-inch baking pan, or a Baker’s Edge, if you have one, and set it aside.
    Make the crust. In a large bowl, whisk together flour, sugar, salt and lemon zest. Cut butter into chunks and add to flour mixture. Blend in with an electric mixer at low speed until mixture forms coarse, sandy crumbs. Pour into pan and press mixture down (with your fingers or the back of a spoon) into an even layer.
    Bake for 16-19 minutes, until just lightly browned around the edges.

    While crust is baking, make filling. Whisk together all filling ingredients in a large bowl.
    When the crust comes out of the oven and is still hot, pour in filling mixture.
    Bake for about 20 minutes, or until filling is set and does not jiggle when the pan is gently shaken.
    Cool completely before slicing.
    Top slices with confectioners’ sugar to serve.

    Serves 8 - 12

    What you need
         How can you not try to make this easy to bake cake, even just because of its cheery name?  Its light and airy, rather than muffiny, fluffy rather than dense, not too sweet, with little jewels of marzipan to give it just the right texture.  Try this cake and see if your morning doesn’t improve. If anyone can hold on to morning grumpiness in the face of this cinnamon and marzipan treat, they don’t deserve breakfast.

    Cake
    1 1/4 cups sour cream
    1 1/4 tsp baking soda
    1/2 cup butter, softened
    1 1/4 cups sugar
    2 eggs
    1 3/4 cups flour
    1 3/4 tsp baking powder

    Topping
    1/2 cup toasted and chopped walnuts
    1 tsp cinnamon
    1/3 cup brown sugar
    4 oz marzipan, cut into small dice

    Early Morning Sun Cake

    How to

    Preheat oven to 350°. Butter a 9×13″ baking pan. Mix the topping ingredients together in a small bowl.

    Mix the sour cream and baking soda together in a bowl or measuring cup and stir until it begins to fluff up. Set aside.

    In the stand mixer (or by hand if you insist) cream the butter, sugar, and eggs together until smooth and fluffy, about 5 minutes. Add the flour and baking powder to the butter and mix slowly until just blended. Add the sour cream all at once, raise mixer speed a little, and beat just until smooth. Do not overbeat.

    Scrape the batter into the prepared pan and spread to the edges of the pan. Scatter the topping evenly over the surface of the batter and press lightly to partially submerge the marzipan bits. Bake for 35-40 minutes, until the topping is browned and the center tests done with a toothpick. Eat in the sunshine, whenever possible.

    * Lightly adapted from "French Letters", adapted from a recipe in Morning Food by Margaret S. Fox, which is a very nice book that I recommend you look for, if you’re a breakfast person like me.

    Serves 8 - 10

    What you need
    Total Credit for this wonderful dessert and photo to pc.dessert.com.  The brightly colored cubes of Jell-O, suspended in a creamy concoction of pineapple cream, look as good as it tastes! This is a good recipe to do the day before, as the flavors don't suffer any from being made ahead of time. 
    • Three (3 oz.) pkg. Jell-O, one of each flavor (lime, orange, and red work well)
    • 1 1/4 c. boiling water for each package
    • 1 c. pineapple juice
    • One (6-oz.) pkg. lemon Jell-O
    • 2 c. cream
    • Grapes or berries for garnish, optional

    A day ahead, or earlier in the day, make red, orange, and lime Jell-O. Into each package, in separate bowls, pour in: > 1 1/4 c. boiling water > 1 (3-oz.) pkg. Jell-O (lime, orange, or red)

         Stir until gelatin dissolves. Pour each flavor into its own small loaf pan (5"x3" works well). Let set up in refrigerator for several hours. When jell-o loafs are firm, make the pineapple jell-o.   
       Microwave until quite hot: > 1 c. frozen pineapple juice
       Add: > 1 (6-oz.) pkg. lemon Jell-O
       Stir until gelatin dissolves, microwaving the mix a bit if it's not dissolving.
    Last, add 2 c. cream
       Refrigerate the pineapple mixture just twenty minutes or so, to get to the consistency of thin yogurt. You want it thick enough so the colored cubes don't all fall to the bottom, but thick enough so you can fold them in.  
       Cut the loaf pans of flavored jell-o into 1" cubes, gently folding them into pineapple-cream mix, pouring into a ring-shaped mold. Let set up until completely firm, half a day or longer. (You can make it the day before.) Before serving, briefly set the mold into a sink of hot water, just to warm the outside of the pan, moving quickly to invert it upside-down onto a plate. Garnish with grapes or berries if desired. Cut and serve!

             .

    Art Deco Jello Mold

    How to
    The brightly colored cubes of Jell-O, suspended in a creamy concoction, look as good as it tastes! This is a good recipe to do the day before, as the flavors don't suffer any from being made ahead of time. Serves 8-10.

    Three (3 oz.) pkg. Jell-O, one of each flavor (lime, orange, and red work well)1 1/4 c. boiling water for each package
    1 c. pineapple juice
    One (6-oz.) pkg. lemon Jell-O
    2 c. cream
    Grapes or berries for garnish, optional

    A day ahead, or earlier in the day, make red, orange, and lime Jell-O. Into each package, in separate bowls, pour in:  >1 1/4 c. boiling water > 1 (3-oz.) pkg. Jell-O (lime, orange, or red)

    Stir until gelatin dissolves. Pour each flavor into its own small loaf pan (5"x3" works well). Let set up in refrigerator for several hours. When jell-o loafs are firm, make the pineapple jell-o.

    Microwave until quite hot: > 1 c. frozen pineapple juice

    Add: > 1 (6-oz.) pkg. lemon Jell-O

    Stir until gelatin dissolves, microwaving the mix a bit if it's not dissolving. Last, add: > 2 c. cream

    Refrigerate the pineapple mixture just twenty minutes or so, to get to the consistency of thin yogurt. Cut the loaf pans of flavored jell-o into 1" cubes, gently folding them into pineapple-cream mix, pouring into a ring-shaped mold. Let set up until completely firm, half a day or longer. (You can make it the day before.) Before serving, briefly set the mold into a sink of hot water, just to warm the outside of the pan, moving quickly to invert it upside-down onto a plate. Garnish with grapes or berries if desired. Cut and serve!

    **for those of you who don't have a ring pan, a bundt pan will work.  If you don't have that, use any fancy plate, or even a loaf pan.

    Serves about 1 dozen

    What you need

    8 oz cream cheese, softened
    1 cup icing sugar (very fine)
    2/3 cup coconut
    15 maraschino cherries, finely chopped
    14 oz crushed pineapple, drained
    2 cups vanilla wafer crumbs
    Coating:
    2 tbs butter
    1 tbs sugar
    3/4 cup graham cracker crumbs


    Variation (if you are not a fan of fruit in your cream cheese)
    Instead of coconut, cherries & pineapple, Take about a dozen or so Oreo's, put them in a ziploc bag and smash/crumble them.  Mix that with the cream cheese, sugar and vanila wafers!

    Pina Colada Creamcheese lollipops

    How to
    Beat cream cheese and icing sugar together. Mix in coconut and cherries. Stir in pineapple and crumbs. Chill for 30 minutes. Shape into 1-inch balls.

    Coating: Melt butter in small saucepan. Remove from heat. Stir in sugar and crumbs. Roll cookies in this mixture. Refrigerate.

    Serves 12

    What you need
     3 cups corn flakes, crushed
    1 cup crunchy peanut butter
    1/2 cup sugar
    1/2 cup white corn syrup
    6 oz. chocolate chips

    Mock Butterfingers

    How to
    Heat peanut butter, sugar and corn syrup over low heat to melt. Stir in cereal. Pat into a 8x8 lightly greased pan. Melt chocolate chips and spread over top.


    Serves 10- 16

    What you need
    Here is an old favorite, renovated using low-fat ingredients. It is as delicious as ever.

    22 1/2 sheets low-fat honey graham crackers (about 1
    [14-ounce] box) -- divided
    Cooking spray
    3 cups fat-free milk
    2 (3.4-ounce) packages fat-free vanilla pudding
    1 (8-ounce) tub fat-free cream cheese
    1 (8-ounce) tub frozen reduced-calorie whipped topping -- thawed
    1/4 cup fat-free milk
    2 tablespoons stick margarine or butter -- softened
    2 tablespoons honey
    2 ounces unsweetened chocolate -- melted
    1 1/2 cups sifted powdered sugar

    Chocolate Eclair Icebox Cake

    How to
    Arrange 7 1/2 graham cracker sheets in the bottom of a 13 � 9-inch baking dish coated with cooking spray. Combine 3 cups milk, pudding mix, and cream cheese in a large bowl, and beat at low speed of a mixer 1 minute or until thick. Fold in whipped topping. Spread half of the pudding mixture over graham crackers, and top with 7 1/2 graham cracker sheets. Repeat the procedure with the remaining half of pudding mixture and 7 1/2 graham cracker sheets.

    Combine 1/4 cup milk, softened margarine, honey, and unsweetened chocolate in a medium bowl, and beat well with a mixer. Gradually add powdered sugar to milk mixture, and beat well. Spread chocolate glaze over graham crackers. Cover dessert and tent with foil; chill 4 hours.

    Source:
    "Cooking Light, January/February 1998, p.168"

    Serves 4

    What you need
    This unusual recipe takes inspiration from classic Poires Belle Hélène,
    adding a distinctly Irish twist. The Guinness sorbet is easy to make and
    well worth trying, but good quality vanilla ice cream makes a fine
    substitute if you’re short on time

    POACHED PEARS
    1 cup sugar
    2 cups Guinness draught
    2 cups water
    1 lemon zested and juiced
    4 firm pears, such as Bosc or Bartlett
    1 recipe Chocolate Sauce, warmed
    1 recipe Guinness Sorbet

    GUINNESS STOUT 
     2 cups Guinness Stout
     1 1/2 cups hot Simple Syrup.  
    1. Open the Guinness and let it sit for an hour.
    2. Bring the simple syrup to a simmer and add the beer. Stir and let cool to room temperature.
    3. Cover with plastic wrap and refrigerate for 4–6 hours or overnight to chill completely.
    4. Remove the Guinness mixture from the refrigerator and process in an ice cream maker according to the manufacturer’s instructions.
    5. Place the finished sorbet in a covered container and freeze for 8 hours or overnight.
    6. Remove the sorbet from the freezer 10 minutes before serving

    Poached Pears w/ Stout Sorbet

    How to
       Combine the sugar, Guinness, water, lemon zest and lemon juice in a non-aluminum 4-quart saucepan.
       Bring the mixture to a simmer over medium high heat and cook until the sugar dissolves.
       Remove from the heat and set aside.
       Peel the pears, leaving the stem intact.
       Using a melon baller, scoop out the core of the pear from the bottom.
       Place the pears in the poaching liquid and return them to the heat.
    NOTE: To keep pears submerged, cut a circle of parchment paper just a little smaller than the diameter of the saucepan and place the circle over the pears.
       Bring the pears to a gentle boil, then reduce the heat to a simmer.
       Poach the pears until tender, about 30 minutes. A toothpick should easily slide through the pear.
      When the pears are fully poached, cool them to room temperature.
       Pour the pears and poaching liquid into a clean container, cover, and
    refrigerate until ready to serve. Pears may be refrigerated overnight.
    Assemble the Irish Poached Pears by placing a pear on a dessert plate. Spoon warm chocolate sauce over the pear.
    Add a scoop of the Guinness sorbet on the side.
    S  erve immediately.

    Serves 2 - 4

    What you need
    In Bermuda, this recipe is served for dessert or with the main course.  Its a delicious complement to Mustard Wine Steak, which you can find in our Grilling section.  (this one was worth a small amount of baking) 

    3/4 c. water
    4 tbsp brown sugar
    Juice of 1/2 lemon
    6 Bermuda (or 4 large) bananas
    2 tablespoons butter
    Salt to taste
    Outerbridge Original Sherry Peppers Sauce
    [Optional: 2 tbsp shredded coconut]
                   

    Baked Brown Sugar Bananas

    How to
    Preheat oven to 350 degrees. In a small saucepan, bring water and brown sugar to a boil and let simmer for about 30 seconds.  Remove pan from heat, let cool slightly and add lemon juice.  Slice bananas in half lengthways and place in a baking dish. 
    Dot bananas with butter, sprinkle with salt, [coconut] and cover with half the syrup. 
    Bake for 15 minutes, add remaining syrup and cook 15 minutes more, occasionally basting.  Remove and sprinkle with OUterbridge's Original Sherry Pepers Sauce. 

    Serves about 12

    What you need
    4 sticks butter
    1 pound semisweet chocolate chips - this is 2 cups + 2/3 cup
    6 ounces unsweetened chocolate, chopped
    6 eggs
    3 tablespoons instant coffee granules
    2 tablespoons vanilla
    2 1/4 cups sugar
    1 cup plus 1/4 cup flour - separated out into 1 cup and 1/4 cup
    1 tablespoon baking powder
    1 teaspoon salt
    4 cups chopped Oreo cookies (50 cookies) - I used 1 pkg of Oreos which had 45 cookies in it

    Outrageous Oreo Crunch Brownies

    How to
       Arrange a rack in the middle of the oven and preheat to 350°. Butter and flour an 11 1/2" x 17 1/4" x 1" baking pan.
       In a heatproof medium bowl set over a saucepan of simmering water, heat butter, chocolate chips and unsweetened chocolate until melted and smooth. Allow to cool slightly.
       In a large bowl, whisk eggs, coffee, vanilla and sugar. Blend chocolate mixture into egg mixture; cool to room temperature.
       In a small bowl (I used a gallon ziplock bag), stir Oreos and remaining 1/4 cup flour.
       Add Oreo mixture to chocolate mixture. Pour batter into baking pan and smooth top with a rubber spatula.
       Bake 35 minutes or until a toothpick inserted 3 inches from center comes out clean; do not overbake. Allow to cool. Refrigerate, tightly wrapped, until cold; cut into squares