Homemade Milk Shakes

Courtesy of: Harmony Hess

Chocolate
1 1/2 C Chocolate Ice Cream
1 Tbsp Chocolate Syrup
2 tsp Malt Powder
5 oz Mile

Peanut Butter Bliss
1 1/2 C Vanilla or Chocolate Ice Cream
5 oz Milk
3 Tbsp Peanut Butter Powder
2 Tbsp Peanut Butter
1 tsp Vanilla
3 Peanut Butter Sandwich Cookies

Magical Mint Malt
1 1/2 C Vanilla or Chocolate Ice Cream
1/4 tsp Peppermint Extract
1 Tbsp Chocolate Syrup
3-4 Mint Chocolate Cookies
5 oz Milk
2 tsp Malt Powder

Bumble Berry Shake
1 1/2 C Vanilla Ice Cream
1/3 C Mixed Berries
1 tsp Grenadine Syrup
5 oz Milk

Cookies and Cream Malt
1 1/2 C Vanilla Ice Cream
1 tsp Vanilla
3-4 Oreos
5 oz Milk
2 tsp Malt Powder

Straight-Up Vanilla Shake
1 1/2 C Vanilla Ice Cream
1 tsp Vanilla
5 oz Milk

Chocolate Mousse Pie

Courtesy of: Karlie Merrill

Note: Sometimes it's a tiny bit lumpy, but honestly nobody has even noticed...especially once you get the whipped cream on top!

2 Oreo crusts (chocolate crusts are just not the same)

2 large eggs, room temperature

16 ounces semi-sweet chocolate, melted and cooled 

4 large egg yolks, room temperature

4 large egg whites, room temperature

2 cups heavy cream

6 Tbsp powdered sugar

In large mixing bowl, beat whole eggs into melted chocolate.  Add 4 egg yolks and beat 4-5 minutes.  In small mixing bowl, beat 4 egg whites until stiff.  In another small mixing bowl, whip heavy cream with powdered sugar until stiff peaks form.  Stir 1/4 of egg whites and 1/4 of whipped cream into chocolate mixture.  Fold in remaining whites and whipped cream, blending thoroughly.  Pour into crust.  Refrigerate at least 6 hours or overnight.  Can be made 3 days ahead.  Freezes beautifully.  If you freeze, just put into fridge the night before or morning of Thanksgiving.

Vacherin a la framboise (Raspberry ice cream cake)

Courtesy of: Gini Guerinot

Meringues

6 egg whites

1 3/4 C sugar

Separate the yolks from the white.  Whisk the whites until hard.  Then mix again and add the sugar very slowly while mixing.  Put it in pastry bag.  Put some parchment paper on a cookie sheet.  Use a springform to create a circled meringue.  Do some little meringues for decoration.  Bake at 280 for 45 minutes.  Turn off oven and let the meringue completely dry.

Raspberry Sorbet

2 C raspberries

1/4 C sugar

1/4 C water

Put everything in a blender and blend until smooth.

Whip Cream

2 C Heavy cream

1/4 C sugar

Whip until hard.

Assemble the cake

Use the circle meringue at the bottom with the springform still there.  Put some vanilla ice cream slices.  Make sure it is all even.  You can use some surround wrap to push the ice cream so it is even everywhere.  Then spread the sorbet.  Put the whip cream in a pastry bag.  Decorate the cake with the little meringues and the whip cream.  Have fun!  Put back in the freezer until ready to eat.

Hot Fudge Sauce

Courtesy of: Karlie Merrill

1 cup sugar

1/3 cup cocoa

Pinch of salt

4 Tbsp flour

1 Tbsp white corn syrup

1 cup hot water

2 Tbsp butter

1 tsp vanilla

         In small saucepan mix sugar, cocoa, salt and flour.  Add corn syrup and hot water.  Mix over medium-high heat, stirring constantly, until full boil is reached.  Remove from heat and stir in butter and vanilla.  Serve hot over ice cream.

Cake Mix Peach Cobbler

Courtesy of: Tasty Kitchen

Ingredients:

• 2 cans (15 oz) Sliced Peaches
• 1 box (18.25 oz) Yellow Cake Mix
• 1/2 Cups Butter
• 1 dash cinnamon, to taste

Directions:

Preheat oven to 350 degrees. 

Drain the juice from 1 can of peaches into a bowl and set it aside. 

Arrange the peaches in a 9x13 pan. 

Cover the peaches with cake mix, using a spoon to distribute evenly.

Slice butter into about 18 pats. Distribute them randomly across the surface of the cobbler.

Sprinkle with cinnamon, then drizzle peach juice over the top.

Bake for 30 to 35 minutes, or until the cobbler has a golden brown color. 

Vanilla Cake

Courtesy of: Harmony Hess

White Cake Mix
3 eggs
2 Tbs. Butter
1 1/3 C. water
1 tsp. Almond Extract
1 tsp. Vanilla

Bake according to directions on box.

The Best Chocolate Sheet Cake. Ever.

Prep Time: 20 Minutes | Cook Time: 20 Minutes | Difficulty: Easy | Servings: 24

Courtesy of: The Pioneer Woman

Ingredients

• FOR THE CAKE:
• 2 cups Flour
• 2 cups Sugar
• ¼ teaspoons Salt
• 4 Tablespoons (heaping) Cocoa
• 2 sticks Butter
• 1 cup Boiling Water
• ½ cups Buttermilk
• 2 whole Beaten Eggs
• 1 teaspoon Baking Soda
• 1 teaspoon Vanilla
• _____
• FOR FROSTING:
• ½ cups Finely Chopped Pecans
• 1-¾ stick Butter
• 4 Tablespoons (heaping) Cocoa
• 6 Tablespoons Milk
• 1 teaspoon Vanilla
• 1 pound (minus 1/2 Cup) Powdered Sugar

Preparation Instructions

Note: I use an 18×13 sheet cake pan.

In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.

Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.

Black Bottom Banana Cream Pie

courtesy of Leslie Horn

1- 9 inch pastry crust (you can use a ready-made crust or make your own)
3 T. cornstarch, divided
2 T. sugar
2 T. unsweetened cocoa
dash of salt
1 1/3 C. milk, divided
1 ounce semi-sweet chocolate, chopped (or use chocolate chips)
1/2 C. sugar
1/4 tsp. salt
2 large eggs
1 T. butter
2 tsp. vanilla extract
1/4 C. (2 ounces) block-style cream cheese, softened
2 C. sliced perfectly ripe banana (about 2 large bananas)
1 1/2 C. Cool Whip
Chocolate curls (optional)

Prepare and bake pastry crust.

Combine 1 T. cornstarch, 2 T. sugar, cocoa and dash of salt in a small, heavy saucepan; gradually add 1/3 c. milk, stirring with a whisk. Cook 2 minutes over medium-low heat. Stir in chocolate; bring to a boil over medium heat. Reduce heat to low; cook 1 minute, stirring constantly. Spread chocolate mixture into bottom of prepared crust.

Combine 2 T. cornstarch, 1 c. milk, 1/2 c. sugar, 1/4 t. salt, eggs and butter in a heavy saucepan over medium heat, stirring constantly with a whisk. Bring to a boil. Reduce heat to low; cook 30 seconds or until thick. Remove from heat. Add vanilla. Beat cream cheese until light (about 30 seconds). Add 1/4 c. hot custard to cream cheese; beat just until blended. Stir in remaining custard.

Arrange banana slices on top of chocolate layer; spoon in custard over bananas. Press plastic wrap onto surface of custard; chill 2-4 hours. Remove plastic wrap. Spread whipped topping evenly over custard. Garnish with chocolate curls if desired. Chill until ready to serve.

Texas Sheet Cake

Courtesy of: Kelsey Nixon






Yield: 35 servings

INGREDIENTS

• 2 cups all-purpose flour
• 2 cups white sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sour cream
• 2 eggs
• 1 cup butter
• 1 cup water
• 5 tablespoons unsweetened cocoa powder

FROSTING

• 6 tablespoons milk
• 5 tablespoons unsweetened cocoa powder
• 1/2 cup butter
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.
2. Combine the flour, sugar, baking soda and salt. Mix in the sour cream, then beat in the eggs. Set aside. In a saucepan, melt the butter, then stir in the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the dry ingredients, mixing until blended.
3. Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
4. For the icing: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a bowl, then remove from heat. Stir in the confectioners' sugar and vanilla, mixing until blended. Spread frosting over warm cake & top with nuts if desired.

Fruit Pizza

Courtesy of: Kelsey Nixon

INGREDIENTS:

1 roll refrigerator sugar cookie dough
fresh fruit sliced
2 Tbsp. currant or apple jelly

Frosting
8 oz. cream cheese
1/2 C. powdered sugar
1 Tbsp. lemon juice
1 Tbsp. lemon zest

DIRECTIONS:

1. Bake sugar cookie on a 12" pizza pan according to directions on package. Let cool .
2. Combine ingredients for frosting in medium bowl with mixer on medium speed.
3. Spread cream cheese frosting over sugar cookie.

4. Heat currant or apple jelly in mirowave for 30 sec. With a pastry brush, brush fruit with melted jelly.
5. Arrange fruit on frosted sugar cookie in a decorative pattern.

Coconut Dream Cake

Courtesy of: Dana Brooks, Lazy Daisey Cottage


1 white of yellow cake mix
1 can cream of coconut
1 can Eagle Brand condensed milk
1 c. powdered sugar
1/2 c. butter, softened
1 small tub Cool Whip, defrosted
1 c. flaked coconut
1 - 2 c. chopped macadamia nuts

Grease 9 x 13 pan. Preheat oven to 350 degrees. Mix cake and bake according to directions. While the cake is still warm, poke holes into it with a fork or knife. Pour can of cream of coconut and can of Eagle brand milk over cake. Cool completely. Mix together sugar, butter and Cool Whip. Spread on top of cake. Sprinkle coconut and nuts on top. Store in refrigerator until ready to serve.

Orange or Cinnimon Rolls

courtesy of: Natalie Riley

Orange Rolls

1/2 c. warm water

2 rounded T. of yeast

dash of sugar

1/2 c. butter

2 c. milk

3/4 c. sugar

2 eggs

1 T. salt

6 1/2 c. flour

Sugar

butter

Orange zest

Place the water in a small bowl and add the yeast and the sugar.

In a small saucepan, melt the butter and add the milk and heat through.

In a large bowl mix the sugar, eggs, and salt. Add the milk mixture to the sugar mixture. Mix together with a large spoon. Make sure this mixture is not too hot so it won't kill the yeast, then add in the risen yeast.

Add 4 cups of flour to this mixture and gently stir. Then beat with the hand mixer turned on for 1 minute. Add remaining 2 1/2 c. flour and stir with the spoon until remaining flour is just moistened, do NOT over mix.

Let rise once and just pull away from the sides, in other words don't punch it down, be very gentle. Let rise once more until doubled in size.

Roll out to 24" x 10-12". Spread with melted butter, sprinkle with sugar and the grated rind of 1 1/2 -2 oranges {For cinnamon rolls it is melted butter and cinnamon sugar obviously}. Roll it up jellyroll style and cut into 24 1" pieces and place on a large, greased cookie sheet {jellyroll pan} 4 across and 6 down. Let rise again then bake at 350 for 17-20 minutes or until just starting to get golden brown.

Icing for Orange Rolls :

1 lb. powdered sugar

1/3 c. melted butter

1/4 c. orange juice

more orange zest

Cinnamon Roll Icing:

1 lb. powdered sugar

1/3 c. butter

1/3 c. evaporated milk

1 t. vanilla

Fried Ice Cream

1/2 cup butter, melted

Mix with:
1 c. brown sugar
3/4 c. coconut
1 c. chopped nuts
3 c. rice crispies

Press 1/2 of mixture in buttered 9X13 pan. Spread out softened 1/2 gallon vanilla ice cream 1 1/4 inches thick over mixture. Put remaining mixture on top. Freeze covered and serve with caramel and chocolate.

Eclair Dessert

Courtesy of: Paula Dean

1 box graham crackers
3 1/2 cups milk
2 small pkgs. instant vanilla pudding
1 small pkgs. cool whip

Line 9X13 pan with braham crackers. Mix pudding and mild for 2 minutes. Add cool whip - fold. Cover graham cracker layer with 1/2 pudding mixture. Do another graham cracker layer. Layer last of pudding. Do another graham cracker layer

Frosting:

Sift: 1 1/2 cup powdered sugar
1/2 cup cocoa

Add: 3 Tbs. softened butter,
2 tsp. Karo Syrup
2 tsp. vanilla
1/2 cup milk

Frost dessert and chill overnight.