Okay I know I am posting a lot of randoms, I am just trying to get rid of all my random little pieces of papers. This one was given to me from a friend (though I cannot remember who) and I know that they are YUMMY!
1 package fudge cake mix
1 package devils food cake mix
3/4 cup shortening (do not use oil)
4 eggs
Rolo candies (large bags, unwrapped)
Combine first four ingredients and mix until smooth dough forms. Mold until tablespoon of the dough around a piece of candy (unwrapped) and place two inches apart on parchment paper covered cookie sheet.
Bake @ 350 degrees for 10 minutes;remove from pan and cool on rack.
Makes 5 to 6 dozen cookies.
Saturday, July 18, 2009
Strawberry Cream Freeze: Three Delicious Way
This is an ad that looked delicious! It said for more recipes go to dessert.com.
Ingredients:
1 pkg. (8 oz) Cream Cheese, softened
1 Cup Milk
1 pkg (3.4 oz) Vanilla Flavor Instant Pudding
1 1/2 cups thawed Whipped Topping
20 Vanilla Wafers, corsely broken
1 cup Sliced Fresh Strawberries
1/2 Cup Strawberry Ice Cream Topping
Make the Filling
Beat Cream Cheese in a large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mis;beat for 2 minutes. Stir in whipped topping, wafers and berries. Swirl in ice cream topping.
8 inch Pie: Spoon filling into 6 oz oreo pie crust ( or I would try graham cracker). Freeze until firm. Serves 8.
Waffle Bowls: Freeze filling 6 hours or until firm. Scoop into 8 waffle bowls.
Mini Pies: Sppon Filling into 12 muffin liners. Top with more strawberries for prettier look. Freeze for 4 hours and remove fillings.
(about 25mins)
Ingredients:
1 pkg. (8 oz) Cream Cheese, softened
1 Cup Milk
1 pkg (3.4 oz) Vanilla Flavor Instant Pudding
1 1/2 cups thawed Whipped Topping
20 Vanilla Wafers, corsely broken
1 cup Sliced Fresh Strawberries
1/2 Cup Strawberry Ice Cream Topping
Make the Filling
Beat Cream Cheese in a large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mis;beat for 2 minutes. Stir in whipped topping, wafers and berries. Swirl in ice cream topping.
8 inch Pie: Spoon filling into 6 oz oreo pie crust ( or I would try graham cracker). Freeze until firm. Serves 8.
Waffle Bowls: Freeze filling 6 hours or until firm. Scoop into 8 waffle bowls.
Mini Pies: Sppon Filling into 12 muffin liners. Top with more strawberries for prettier look. Freeze for 4 hours and remove fillings.
(about 25mins)
Friday, July 10, 2009
Chocolate Bonbon Pops
I found this recipe in my BHG magazine and want to try it. I am posting it here so I don't have to hold on to this torn out page. If you try it let me know how it goes!
"We used Oreos to get the intense chocolate flavor of these no- bake bonbons. Find lollipop sticks in the bakin section of large supermarket and baking supply stores."
Prep time: 30 mins Freeze: 30 minutes Chill: 1 Hour
18 chocolate sandwich cookies with cream filling.
1 1/2 cups pecans, toasted ( I might leave these out)
2 TBSP Orange liqueur or orange juice
1 TBSP corn syrup
2 TBSP unsweetened Cocoa powder
20 Lollipop sticks
1 - 12 oz pkg milk or semisweet chocolate chips
1 TBSP shortening
1. in a large food processor bowl combine cookies and 3/4 cup of nuts; pulse until cookies are crushed. Add Orange juice, corn syrup, and cocoa powder process until combined. Add remaining nuts pulse until coarsely chopped.
2. Line a large baking sheet with parchment paper. Shape cookie mixture in 1 inch balls. Place on baking sheet, insert a lollipop stick,and freeze for 30 minutes
3. In a small saucepan combine chocolate chips and shortening. Cook and stir over medium- low heat. Dip pop in chocolate. Return to baking sheet loosely cover and refrigerate 1 hour or until chocolate is set If using liqueur , flavor will mellow after a day or two. Makes 20 pops!
( I left this last sentence in for everyone (: )
Can keep up to a week in a covered container in the refrigerator.
"We used Oreos to get the intense chocolate flavor of these no- bake bonbons. Find lollipop sticks in the bakin section of large supermarket and baking supply stores."
Prep time: 30 mins Freeze: 30 minutes Chill: 1 Hour
18 chocolate sandwich cookies with cream filling.
1 1/2 cups pecans, toasted ( I might leave these out)
2 TBSP Orange liqueur or orange juice
1 TBSP corn syrup
2 TBSP unsweetened Cocoa powder
20 Lollipop sticks
1 - 12 oz pkg milk or semisweet chocolate chips
1 TBSP shortening
1. in a large food processor bowl combine cookies and 3/4 cup of nuts; pulse until cookies are crushed. Add Orange juice, corn syrup, and cocoa powder process until combined. Add remaining nuts pulse until coarsely chopped.
2. Line a large baking sheet with parchment paper. Shape cookie mixture in 1 inch balls. Place on baking sheet, insert a lollipop stick,and freeze for 30 minutes
3. In a small saucepan combine chocolate chips and shortening. Cook and stir over medium- low heat. Dip pop in chocolate. Return to baking sheet loosely cover and refrigerate 1 hour or until chocolate is set If using liqueur , flavor will mellow after a day or two. Makes 20 pops!
( I left this last sentence in for everyone (: )
Can keep up to a week in a covered container in the refrigerator.
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