Vanilla Pudding Dessert

 I got this recipe from my sister-in-law Kathy.  She served it at a family gathering. It is easy and so yummy!

Vanilla Pudding Dessert

36 vanilla sandwich cookies (Golden Oreos)

6 T. butter, melted and cooled

16 ounces cream cheese

3/4 cup powdered sugar

1 teaspoon vanilla

Cool Whip 16 oz.

1 box instant vanilla pudding, 6.8 oz total - 2 small (you can use white chocolate flavor if you wish)

2 cups whole milk

Butter a 13 x 9 dish.

In a food processor, crush the cookies.  Add the butter and pulse until well combined.

Press the mixture into the prepared pan.  Place in the freezer for 10 minutes.

With a hand mixer, beat together the cream cheese, powdered sugar, vanilla, and 1 cup cool whip and beat until smooth and creamy. 

Spread the cream cheese mixture over the cookie mixture and place back in the freezer for 10 minutes.

With a whisk or beater, combine the two pudding mixes with milk and 1 cup of cool whip.  Whisk until combined and starting to thicken.  Spread the pudding over the cream cheese layer and chill for 30 minutes.

Use the rest of the cool whip to put on top of all.  Top with sprinkles if desired.  Chill until ready to serve.

Rhodes Orange Rolls Supreme

 This is basically the same recipe as the Rhodes Cinnamon rolls Supreme, but you use their orange rolls.  The frosting is different to compliment the orange flavor.

Rhodes Orange Rolls Supreme

1 package (12 rolls) Rhodes Orange Rolls

1 cup heavy whipping cream

6 T. melted butter

1/2 cup brown sugar

Frosting

2 packets of frosting that come with the rolls

2 oz. cream cheese, soft 

2 t. melted butter

1 tsp. vanilla

grated rind from an orange

pinch salt

Juice from 1/2 orange

Spray a 13 x 9 pan.  Arrange the frozen rolls in the pan.  Cover the rolls with plastic wrap that has been sprayed.

Let rise until doubled.

Preheat oven to 350.

When risen, pour the cream over the rolls and let rest for about five minutes.  

Mix together the butter and brown sugar.  Pour over the cream evenly.

Bake for 21-28 minutes until golden brown.

Mix together the frosting ingredients and spread over the rolls after they cool for about 5 minutes.

Oreo Pie

 

A delicious dessert!

Oreo Pie

Crust:

22 regular Oreo cookies

5 T. butter, melted

Crush the Oreos in a food processor or in a gallon sized zip lock bag with a rolling pin.  Pour the crumbs into a bowl and add the butter.  Mix well.  Put the mixture in a 9- inch pie pan and press the crumbs into it and up the sides.  Bake at 350 for about 8-12 minutes.

When the crust is cool, put 1/2 gallon softened cookies and cream ice cream in a large bowl.  Mix and stir until the ice cream is creamy and softened evenly.

Put a bottle of hot fudge sauce in the microwave.  Heat until pourable.  Pour about 1/2 the bottle into the cooled crust.  Spread evenly.  Add the softened ice cream and spread evenly.  Freeze.

When read to serve, cut into pieces.  Reheat the fudge sauce and pour some sauce on each piece.  Top with a dollop of fresh sweetened whipped cream.  Put 1 oreo in the top of the whipped cream for garnish.

Rhodes Cinnamon Rolls Supreme

 

Rhodes Cinnamon Rolls with Cream

1 package (12 rolls) Rhodes Cinnamon Rolls

1 cup heavy whipping cream

6 T. melted butter

1/2 cup brown sugar

1 tsp. cinnamon

Frosting

2 packets of frosting that come with the rolls

2 oz. cream cheese, soft 

2 t. melted butter

1 tsp. vanilla

pinch salt

milk, if needed

Spray a 13 x 9 pan.  Arrange the frozen rolls in the pan.  Cover the rolls with plastic wrap that has been sprayed.

Let raise until doubled.

Preheat oven to 350.

When risen, pour the cream over the rolls and let rest for about five minutes.  

Mix together the butter, brown sugar and cinnamon.  Pour over the cream evenly.

Bake for 21-28 minutes until golden brown.

Mix together the frosting ingredients and spread over the rolls after they cool for about 5 minutes.

We first tasted these when our YW did them for a camp fundraiser.  They had them available to pick up the Friday night before April general conference.  It was a great success.

These are the ones I made for October general conference.  They were so good.

Crunch Top Bundt Cake

 This is a delicious moist, dense bundt cake.  I added a glaze, but you don't have to.

Crunch Top Bundt Cake

2 cups sugar

1 cup softened butter

6 eggs, room temperature

2 cups flour

1/2 tsp. vanilla

1 1/2 tsp. lemon flavor

Heat oven to 300.

Cream together the sugar and butter.  Add 3 eggs, one at a time.

Add 1 cup flour.  Add the other three eggs then the other cup of flour.  Add the flavorings.  Put in a greased bundt pan.  Bake for 1 hour - 1 hour 20 minutes until top is golden brown.

Cinnamon Roll Crescents

 Delicious, easy cinnamon rolls in a jiffy.

Cinnamon Roll Crescents

1 8 oz can crescent rolls

1/4 cup brown sugar, packed

1 Tablespoon cinnamon

1/2 cup powdered sugar

2-3 Tablespoons heavy cream

1/2 teaspoon vanilla

Preheat the oven to 375.  Unroll the dough on a large ungreased baking sheet.  Separate into triangles.

In a small bowl, mix the brown sugar with the cinnamon.  Spread the mixture on top of the trangles.  Put some of the mixture on each triangle, dividing evenly.  Roll up and put the rolls about 2 " apart on the baking sheet.  Bake 9-12 minutes, until lightly golden brown.  

Mix the powdered sugar, cream and vanilla together to make a glaze.  Drizzle over the warm rolls.

Cherry Cobbler

 

Easy Cherry Cobbler

Melt 1 stick butter in the bottom of a 9x13 pan while the oven preheats to 350.  Mix together:

1 cup sugar

1 cup flour 

1 1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup whole milk

Pour mixture over the melted butter.  Do not stir.  Spoon contents of 2- 14 ounce can cherries (including the syrup) gently over the flour mixture.  Bake at 350 for 35-45 minutes.  Serve warm topped with vanilla ice cream.

Hot Fudge Pudding Cake

 A delicious fudgy dessert. I love that you don't have to get out the mixer.

Hot Fudge Pudding Cake

1 cup flour

2 tsps. baking powder

1/4 tsp salt

7 T. cocoa powder, divided

1 1/4 cups sugar, divided

1/2 cup milk

1/3 cup butter, melted

1 1/2 tsp vanilla

1/2 cup brown sugar

1 1/4 cup hot water

Preheat oven to 350.  In a bowl, whisk together flour, baking powder, salt, 3 Tablespoons cocoa, and 3/4 cup sugar.  Stir in the milk, melted butter, and vanilla until smooth.

Pour into a ungreased 9 inch square pan.

In another bowl mix together 1/2 cup white sugar, brown sugar, and 4 Tablespoons cocoa.  Sprinkle this mixture over the batter.  Pour the hot water over the top of all- do not stir.

Bale for 35-40 minutes until the center is set and the top is dry.

Let cool slightly before serving.  Serve with vanilla ice cream.

Fresh Peach Pie

 So easy.  So yummy.  The peaches are fresh, not cooked.  I overwhipped the cream, so this picture isn't great, but this pie is really delicious.

Fresh Peach Pie

1 baked pie crust or graham cracker crust

Peaches, cut up- enough to fill the pie plate

1 can sweetened condensed milk

1/4 cup lemon juice, bottled or fresh

1 1/2 cups fresh whipped cream, sweetened

Cut the peaches into the pie crust.  Make sure it is very full.  Mix together the milk and lemon juice.  Pour over the peaches.  Top with the whipped cream.  Refrigerate for at least two hours.  

Orange Cream Cheese Loaf

 

Orange Cream Cheese Loaf

8 ounces cream cheese, softened

1/2 cup butter, softened

2 eggs

1 1/2 cups sugar

2 1/4 cup flour

1 1/2 teaspoon salt

1 Tablespoon baking powder

1 cup milk

Zest of an orange

1/4 - 1/2 cup orange juice

Preheat oven to 375 and spray a loaf pan.

Cream together the cream cheese and butter.  Add the eggs and sugar and beat until fluffy.

Turn off the mixer and add the flour, baking powder, and salt.  Turn the mixer to low and start to mix.  Then add some of the milk and turn the mixer on again.  Keep alternating and mix until all is well combined.  Add the zest and mix well.  Spread in prepared pan and bake about 50 - 60 minutes.  Toothpick should come out clean, but don't overbake.

poke holes in the cake, then add the orange juice over the top.

I felt it was too dry, so I mixed up some vanilla buttercream frosting and frosted it.  It made it a lot better.  

I didn't make it look pretty, but it tasted good.

Pecan Pie Dump Cake

 If you like pecan pie, you will like this delicious dessert.

Pecan Pie Dump Cake

2 3/4 cups brown sugar, divided

1 cup dark corn syrup (or you can use light)

1 14 cup butter, melted and divided

3 large eggs, room temperature

2 teaspoons vanilla

4 cups pecan halves, divided

1 yellow or white cake mix

1 cup hot water

Preheat the oven to 350.  Spray a 9x13 pan

In a large bowl, mix together with a whisk: 2 cups brown sugar, Corn syrup, 1/2 cup melted butter, eggs, and vanilla.  Sirt in 3 cups pecan halves.  Spread the mixture in the prepared pan.

Sprinkle the cake mix over the top.

Drizzle 3/4 cup melted butter over the top of the cake mix.

Sprinkle 3/4 cup brown sugar over the butter.

Pout the hot water over the top of that.  Don't mix.  Sprinkle 1 cup pecan halves over all.  

Bake for 35-40 minutes until golden brown.  It will be a bit jiggly in the center, but will firm while it cools.  When cool, serve with ice cream (too rich for me) or whipped topping or with nothing at all.

Berry Dump Cake

 We had friends coming over and I needed a dessert in a hurry.  This was so fast, easy and yummy.  

Berry Dump Cake

Dump the following into a 13 x 9 pan.

3 cups frozen blueberries

3 cups frozen strawberries

Sprinkle 1/2 cup sugar over top, then 2 T. lemon juice.

Top with one box of white cake mix.

Slice 3/4 cup butter and put the pats all over the top OR melt the butter and pour it over all.

Bake at 350 for 45 minutes.  Let cool slightly and serve warm with vanilla ice cream.  

Cake Mix Bars

 

Cake Mix Bars

Whisk together in a bowl:

1 white or yellow cake mix

1/2 cup oil

1 tsp vanilla

2 eggs

Press half of the dough into a 13x9 pan.

Melt 1/2 cup butter

Add 1/2 cup chocolate chips

1/2 cup butterscotch chips

1 can sweetened condensed milk

Whisk together until chips are melted and all is well blended.  Pour over crust.  Put the rest of the cake mix dough over the top in clumps.  Bake at 350 for 20-25 minutes.

Homemade Ice Cream

 This is our sister-in-law, Kathy's recipe.  It is much simpler than our old standard recipe.  Ken made it the other night to go on our cobbler.  It was delicious.

Homemade Ice Cream ( for a 2- quart freezer)

1 1/2 cup sugar

1 1/2 cup cream

4 1/2 cups milk

2 tsp. vanilla

Put all in ice cream machine and freeze.

For chocolate, add 1/2 cup cocoa powder.  

3-Berry Crumble

 I was looking for a crumble or cobbler recipe online.  On our cruise this summer, they offered a warm cobbler with ice cream almost every evening for dessert.  So I was searching and was intrigued with this one.  I tried it and we really liked it.

3- Berry Crumble

2 cups flour

3/4 cup sugar

1 tsp. baking powder

1/4 tsp. salt

3/4 cup frozen butter

2 egg yolks

2 tsp. vanilla

1 tsp. apple cider vinegar 

1 cup blueberries

1 cup raspberries 

1 cup blackberries

1/2 cup sugar

2 tsps. cornstarch

2 tsps. lemon juice

1 tsp. lemon zest

1 pinch cayenne pepper

Heat oven to 375

Make crumble:  Combine flour, sugar, bp, and salt in a large bowl.  Whisk together.  Grate the frozen butter.  As you grate, stop several times and mix some in with the flour mixture.  Stir in egg yolks and vanilla with a fork.  Mix with hands until forms clumps.  Add the vinegar and mix in.  Add a little more vinegar if needed to form a dough.  Let rest.

Filling:  Combine the berries in a different bowl.  Add sugar, cornstarch, lemon juice, zest, and cayenne pepper.  Mix well until sugar is dissolved.

Place 1/2 crumble mixture in the bottom of a 8x8 pan or a baking dish.  Press into the bottom., making it flat.  Spread the filling on top.  Put the other half of the crumble mixture on top in clumps.  Bake for about 40-45 minutes. Let cool for about 1/2 hour. Serve with vanilla ice cream on top.

Crockpot Pumpkin Cobbler

 Our oven broke.  I needed to make a dessert that I could bake in my crockpot.  I found this recipe online.  I make Pumpkin Cobbler every year, but had never tried it in the crockpot.  It was pretty good, but my crockpot cooks too fast, so even on low it burns on the edges.  So there were some burned flecks in it.  But it was still good.  It sure smelled yummy while baking!

Crockpot Pumpkin Cobbler

Mix together in a large bowl:

3 eggs, beaten

1 large can pumpkin

1 can evaporated milk

1 cup sugar

1/4 cup brown sugar

1 Tablespoon pumpkin pie spice

1/2 teaspoon salt

1 teaspoon vanilla

Mix well and use a spatula to pour into a sprayed crockpot.  Turn it on low heat.

Sprinkle on top:

1 box yellow cake mix

4 Tablespoons brown sugar

3/4 cup melted butter

Toffee bits, if desired.

Cook on low for 3-4 hours until cake is flaky.  Serve with whipped cream on top.  

Butter Pecan Praline Poke Cake

 This is a delicious, moist, company-worthy cake.

Butter Pecan Praline Poke Cake

1 box butter pecan cake mix

1 can coconut pecan frosting

4 eggs

3/4 cup vegetable oil

1 cup milk

1/2 cup chopped pecans

Sauce:

1 can sweetened condensed milk

1/4 cup butter 

1/2 cup chopped pecans

Preheat oven to 350 degrees.  Spray a 9x13 dish.

In your mixer bowl, add the cake mix, frosting, eggs, oil, and milk.  Beat until well blended.  Stir in pecans and pour the batter into your prepared pan.

Bake about 40 minutes until it passes the toothpick test.

Remove from oven and, using the handle of a wooden spoon, poke holes all over the cake.  Let cool a bit while you make the topping.

In a saucepan, melt the butter over medium heat.  Add the condensed milk and stir well.  Bring to a simmer, then add the chopped pecans.  Remove from heat and pour over the cake, letting it go down each of the holes.

Cool before cutting.  So delicious!

Banana Pudding

 

While Ken had COVID, our cute neighbor left two big cups of this delicious pudding on our doorstep.  We enjoyed it sitting on the front porch, sitting 10 feet apart.  A delicious pudding and a happy memory.

Banana Pudding

8 oz. cream cheese, softened

1 can sweetened condensed milk

1 cup milk

1 3.4 oz. package instant vanilla pudding

6 cups sweetened whipped cream or 16 oz. tub of Cool Whip

11 oz box vanilla wafers OR Erin used coconut flavored cookies.  They were delicious.

3 bananas, sliced

Beat the cream cheese until smooth.  Add the sweetened condensed milk, milk, and pudding mix and continue to whip.  Fold in half of the whipped cream until just combined.  

To assemble the pudding, use a 3-quart straight-sided bowl or you can use individual glasses, Or you can assemble it in a 13 x 9 pan, as shown above. Cover the bottom with vanilla wafers, arranging them in a single layer without overlapping.  Spoon about 1/3 of the pudding mixture.  Cover the pudding with another layer of cookies, then slice bananas on top of the cookies.  Spoon half of the pudding that is left on top of the bananas, then more cookies, then another layer of bananas.  Then spoon the remaining pudding, then another layer of cookies.  Then spread the remaining cream on top. and smooth the surface.  Cover the bowl with plastic wrap and chill for at least two hours.

Blueberry Dump Cake

This recipe is SO easy, fast, has only four ingredients, and is delicious and rich. 

 Blueberry Dump Cake

1 21 oz can blueberry pie filling

1 tsp. lemon juice (opt.)

A few fresh blueberries (opt.)

1 package yellow cake mix

8 oz. whipped cream cheese

1/2 cup or 1 stick of butter

Preheat the oven to 350.  Spray a 9 x 9 well.  Dump in the can of pie filling.  Add the lemon juice and a handful of fresh blueberries (both optional.-  I find canned blueberry pie filling to be a bit bland and always add a little lemon juice.)  Stir and spread the filling to cover the pan.  Sprinkle on half of the cake mix.  Plop the whipped cream cheese as evenly as possible over the cake mix.  Top with the rest of the cake mix.  With a sharp knife, slice the cold butter as thinly as possible.  Lay the butter squares over the top in a single layer, trying to completely cover the cake.  Bake for about 40 minutes.  Test by inserting a pick.  It should come out clean and the edges should be brown.  Let cool for a few minutes before serving.  You can top with whipped cream or ice cream if desired.

Ooey Gooey Butter Cake

 When in Branson, MO, we ate at Paula Deen's restaurant.  We both had the Ooey, Gooey Butter Cake for dessert.  Before I even unpacked my suitcase when I got home, I googled the recipe.  There were several versions out there in cyberspace.  I decided to try this one.  You can vary the flavor.  At her restaurant, they offered vanilla, chocolate with chocolate chips, and pumpkin.  I tried chocolate by substituting the yellow cake with chocolate and by sprinkling some chocolate chips between the layers.  Yummy!

Ooey Gooey Butter Cake

1 package yellow cake mix

1 egg

2 cubes butter, melted

Filling:

1 8-oz pkg. cream cheese, softened

2 eggs

4 cups powdered sugar

1 tsp vanilla

Preheat oven to 350

Combine the cake mix, egg, and 1/2 butter.  Beat well with an electric mixer.  Press into a 13 x 9 pan

In a large bowl, beat the cream cheese until smooth.  Add the eggs and the other 8 T of butter and vanilla.  Beat well.  Add the powdered sugar and mix well.  Spread over the cake batter and bake for 40-50 minutes.  Don't overbake.  The center should be a little gooey!