No-Fuss Desserts
Orange-Filled Napoleons
Vickie
A snap to make and elegant to serve!
8-oz. pkg. frozen puff pastry sheets, thawed
2 c. vanilla ice cream, softened
1 orange, peeled and thinly sliced
Garnish: powdered sugar
Unfold pastry and cut into 8 rectangles. Place on an ungreased baking sheet and bake at 375 degrees for 20 minutes, or until puffed and golden. Let cool. To serve, split pastries lengthwise. Spoon ice cream on one half; top evenly with orange slices and replace pastry top. Dust with powdered sugar. Makes 4 servings.
Strawberry Dessert
Janice Nichols
North Manchester, IN
A lady where I worked would surprise the department with this delicious dessert. The sight of those fresh, red strawberries would make your mouth water!
16-1/2 oz. tube refrigerated sugar cookie dough
8-oz. pkg. cream cheese, softened
8-oz. container frozen whipped topping, thawed and divided
1 qt. strawberries, hulled and sliced
13-1/2 oz. container strawberry glaze
Slice cookie dough and press into the bottom of an ungreased 13"x9" baking pan. Bake at 350 degrees for 13 to 16 minutes, until lightly golden. Cool completely on a wire rack. Mix cream cheese and one cup whipped topping. Spread over cookie crust. Stir strawberries and glaze together and spread over top. Cover and chill. Cut into squares and serve with remaining whipped topping. Serves 10 to 12.
Joyce’s Chocolate Chip Pie
Joyce Timko
Granite City, IL
Chocolate, butter and whipped cream...oh, my!
2 eggs, beaten
1/4 c. all-purpose flour
1/3 c. sugar
1-1/2 c. brown sugar, packed
1 c. chopped pecans
1/2 c. butter, melted and cooled slightly
3/4 c. mini semi-sweet chocolate chips
9-inch pie crust
Optional: whipped cream, additional mini chocolate chips
In a bowl, mix eggs, flour, sugars, pecans and melted butter until well blended. Sprinkle chocolate chips in unbaked pie crust. Pour egg mixture over top. Bake at 350 degrees for 30 minutes, or until golden. Pie will become firm as it cools. Garnish as desired. Serves 8.
Bananas Foster
Jo Ann
Guests will flip over this decadent slow-cooker dessert!
1/2 c. butter, melted
1/4 c. brown sugar, packed
6 bananas, cut into 1-inch slices
1/4 c. rum or 1/4 t. rum extract
Garnish: vanilla ice cream
Stir together butter, brown sugar, bananas and rum or extract in a slow cooker. Cover and cook on low setting for one hour. Use a slotted spoon to place bananas into serving dishes. Top with a scoop of ice cream and drizzle with sauce from the slow cooker. Makes 4 servings.
Peanut Butter Surprise Cookies
Sherry Gordon
Arlington Heights, IL
Yum, yum, yum! I like to divvy up the dough between baking sheets and chill the second batch while the first is baking.
16-1/2 oz. tube refrigerated peanut butter cookie dough
12 mini peanut butter cups
1/3 c. semi-sweet chocolate chips
1 t. shortening
Divide cookie dough into 12 pieces. With floured fingers, wrap one piece of dough around each peanut butter cup. Place on ungreased baking sheets. Bake at 350 degrees for 10 to 15 minutes, until golden. Cool on baking sheets one minute; remove to wire rack to cool completely. In a saucepan, melt chocolate chips and shortening over low heat, stirring constantly. Drizzle melted chocolate over cookies. Let stand until set. Makes one dozen.
Chocolate-Berry Trifles
Melody Taynor
Everett, WA
I’ve made all kinds of trifles, but this is my first one with chocolate. My sister says it’s my best yet!
1 pt. blueberries, divided
1 pt. strawberries, hulled and sliced
1 angel food cake, cubed
1 c. chocolate syrup
12-oz. container frozen whipped topping, thawed
In a bowl, crush 1/4 cup blueberries. Stir in remaining blueberries and strawberries. Place several cake cubes in the bottom of 10 clear serving cups or bowls. Top with a layer of berry mixture. Drizzle lightly with chocolate syrup, then top with a layer of whipped topping. Repeat layers until each cup is full, ending with a layer of whipped topping and a light drizzle of chocolate syrup. Makes 10 servings.
Quick & Easy Nutty Cheese Bars
Donnie Carter
Wellington, TX
This recipe is now the requested birthday gift of family & friends. They’re so good cold!
18-1/2 oz. pkg. golden butter cake mix
1-1/2 c. chopped pecans or walnuts, divided
3/4 c. butter, melted
2 8-oz. pkgs. cream cheese, softened
1 c. brown sugar, packed
In a bowl, combine dry cake mix, 3/4 cup pecans and melted butter; stir until well blended. Press mixture into the bottom of a greased 13"x9" baking pan. Combine cream cheese and brown sugar in a separate bowl. Stir until well mixed. Spread evenly over crust. Sprinkle with remaining pecans. Bake at 350 degrees for 25 to 30 minutes, until edges are golden and cheese topping is set. Cool completely in pan on wire rack. Cut into bars. Refrigerate leftovers. Makes 2 dozen.
Apple Crisp Pie
Cris Hamilton
Anna, TX
My sister-in-law made this for us one Easter. I can’t believe how easy and delicious it is!
21-oz. can apple pie filling
9-inch deep-dish pie crust
1/2 c. brown sugar, packed
1/2 c. sugar
1 c. quick-cooking oats, uncooked
1 T. cinnamon
1/4 c. butter, sliced
Pour apple pie filling into pie crust. In a separate bowl, combine sugars, oats and cinnamon. Sprinkle over top; dot with butter. Bake at 375 degrees for 30 minutes. Serves 8.
Mariachi Margarita Dip
Lynda Robson
Boston, MA
Turn any gathering into a fiesta when you serve this appetizer-style dessert!
8-oz. pkg. cream cheese, softened
1/3 c. frozen margarita drink mix, thawed
2 T. orange juice
1/4 c. powdered sugar
1/2 c. whipped cream
Garnish: corn syrup, colored sugar
assorted fruit slices and cubes
In a bowl, beat together cream cheese, margarita mix, orange juice and powdered sugar until smooth. Fold whipped cream into mixture until well blended. Cover and chill one hour. Dip rim of serving bowl in corn syrup. Shake off excess and dip rim in colored sugar. Spoon dip into bowl and serve with fruit. Serves 6 to 8.
Mom’s Chocolate Malt Shoppe Pie
Nancy Brush
Robinson, IL
We’re a family of chocoholics and also love chocolate malts, so my mom created this pie that combines our two favorite things.
1-oz. pkg. sugar-free white chocolate instant pudding mix
4 to 5 t. chocolate malt powder
1 c. milk
8-oz. container frozen whipped topping, thawed and divided
1-1/2 c. malted milk balls, crushed and divided
9-inch chocolate cookie crust
In a bowl, mix together dry pudding mix, malt powder and milk. Fold in 3/4 of the whipped topping and 1-1/4 cups crushed candy; spread in crust. Spread with remaining whipped topping. Sprinkle with remaining candy; chill until set. Serves 8.
Root Beer Float Cake
Mary Patenaude
Griswold, CT
This cake is so easy to make. And it tastes just like a root beer float!
18-1/2 oz. pkg. white cake mix
2-1/4 c. root beer, chilled and divided
1/4 c. oil
2 eggs, beaten
1 env. whipped topping mix
In a large bowl, combine dry cake mix, 1-1/4 cups root beer, oil and eggs; beat until well blended. Pour into a greased 13"x9" baking pan. Bake at 350 degrees for 30 to 35 minutes; cool completely. In a medium bowl, with an electric mixer on high speed, beat whipped topping mix and remaining root beer until soft peaks form; frost cake. Makes 24 servings.
Coconut Cupcakes
Barb Horton
Cincinnati, OH
Fresh raspberries are perfect little toppers for these wonderful cupcakes!
2/3 c. sweetened flaked coconut
1-1/4 c. powdered sugar
1-1/2 c. all-purpose flour
1/8 t. salt
1 t. baking powder
1/2 c. butter, melted and cooled slightly
5 egg whites, beaten
12 raspberries
In a bowl, combine coconut, powdered sugar, flour, salt and baking powder. Mix in melted butter. Stir in egg whites until well combined. Line a muffin tin with 12 paper liners; fill liners with batter 2/3 full. Bake at 375 degrees for 12 to 15 minutes, until firm. Let cool. Spread Vanilla Frosting onto cupcakes; top each with a raspberry and let set. Makes one dozen.
Vanilla Frosting:
1-1/2 c. powdered sugar
1 t. vanilla extract
4 to 5 t. hot water
In a bowl, combine all ingredients. Beat to desired consistency, adding more water or sugar as needed.
Mix-and-Go Chocolate Cookies
Rhonda Reeder
Ellicott City, MD
Just as decadent with peanut butter or milk chocolate chips!
18-1/2 oz. pkg. chocolate cake mix
1/2 c. butter, softened
2 eggs, beaten
1 c. white chocolate chips
In a bowl, combine dry cake mix, butter and eggs until smooth. Mix in chocolate chips. Drop by tablespoonfuls onto ungreased baking sheets. Bake at 350 degrees for 8 to 10 minutes. Let cool on baking sheet for 5 minutes; remove to wire rack to cool completely. Makes about 2 dozen.
Oh-So-Easy Fruit Tartlets
Jennifer Licon-Conner
Gooseberry Patch
Guests will be so impressed with these bakery-style tarts! Use your favorite pudding flavor and fruit to make different varieties.
2 3.4-oz. pkgs. instant vanilla pudding mix
3-1/2 c. milk
2 t. lemon zest
2 4-oz. pkgs. mini graham cracker crusts
Garnish: sliced kiwi, peaches or strawberries, mandarin oranges, raspberries, blueberries
1/2 c. apple jelly, melted
Prepare pudding according to package directions, using the milk. Stir in lemon zest. Spoon into mini crusts; arrange fruit on top as desired. Use a pastry brush to glaze fruit with melted jelly. Set tartlets on a baking sheet, cover and chill. Makes one dozen.
Fudge Cobbler
Sandy Bernards
Valencia, CA
Mmm...so easy, so luscious. What could be better?
1/2 c. butter
1-oz. sq. unsweetened baking chocolate
1 c. sugar
1/2 c. all-purpose flour
1 t. vanilla extract
2 eggs, beaten
Optional: vanilla ice cream
Melt butter and chocolate in a saucepan over low heat, stirring often. Remove from heat; stir in sugar, flour, vanilla and eggs. Pour batter into a greased 8"x8" baking pan; bake at 325 degrees for 20 to 22 minutes. Serve warm with ice cream, if desired. Serves 9.
White Chocolate-Butterscotch Pretzels
Buffy VanSickle
Buhl, ID
Kids love to help with this simple-to-make treat! Perfect for Halloween treat bags or Christmas goodie trays.
1 lb. white melting chocolate
15-oz. pkg. mini pretzels
1/2 c. butterscotch chips
Break up white chocolate into about 6 pieces and place in a microwave-safe dish. Microwave on high for 1-1/2 to 2 minutes, stirring every 30 seconds, until melted and smooth. Dip pretzels into the chocolate and lay on wax paper to dry. Melt butterscotch chips in the microwave repeating instructions for the chocolate. Spoon melted butterscotch into a plastic zipping bag; snip off a corner. Drizzle butterscotch over pretzels. Let pretzels set for a few hours, or overnight if packing into gift bags. Makes about 2 pounds.
Oh, Harry! Bars
Valarie Lewis
Clifford Township, PA
My mother handed down this dessert recipe to me. Growing up, it was a favorite among us kids!
3/4 c. butter, softened
1 c. dark brown sugar, packed
1/2 c. honey
1/2 t. ground ginger
4 c. quick-cooking oats, uncooked
6-oz. pkg. milk chocolate chips
2/3 c. creamy peanut butter
In a bowl, beat butter and brown sugar until light and fluffy. Beat in honey and ginger; stir in oats. With moistened hands, pat mixture into the bottom of a greased 13"x9" baking pan. Bake at 350 degrees until bubbly and lightly golden, about 25 minutes. In a microwave-safe bowl, heat chocolate chips and peanut butter on high for one minute. Stir; heat for another minute. Stir until all chips are melted. Spread chocolate mixture over bars and refrigerate until set. Cut into bars. Makes 2 dozen.
Little Cheesecakes
Nina Jones
Springfield, OH
I started making this recipe when I was a teenager...now it’s a favorite of my teenage son and his friends.
1 c. graham cracker crumbs
1 c. sugar, divided
1/4 c. butter, melted
2 8-oz. pkgs. cream cheese, softened
2 eggs, beaten
1 t. vanilla extract
14-1/2 oz. can cherry pie filling
Place mini paper liners into 24 mini muffin cups. In a bowl, combine cracker crumbs, 1/4 cup sugar and butter. Press about 2 teaspoons of mixture into the bottom of each liner. In a bowl, beat cream cheese and remaining sugar together. Add eggs and vanilla; mix well. Evenly spoon cheese mixture over crusts. Bake at 350 degrees for 15 minutes, or until set. Cool. Top with cherry pie filling. Makes 2 dozen.
Easy Apple Popovers
Debra Coogle
Oglethorpe, GA
These fruity treats are delish! I made up this recipe when I needed a dessert to carry to the family of a friend who had just come home from the hospital.
10-oz. tube refrigerated flaky biscuits
2 c. sweetened applesauce
1 c. powdered sugar
3 to 4 T. milk
Spray a muffin tin with non-stick vegetable spray. Separate biscuits. Press a biscuit into the bottom and partway up the sides of each muffin cup. Spoon applesauce into biscuits. Bake at 300 degrees for about 10 to 15 minutes, until biscuits are done. Remove popovers from muffin tin; let cool. Mix powdered sugar and milk to a drizzling consistency; drizzle over popovers. Makes 10 servings.
Raspberry Cheese Ball
Julie Ann Perkins
Anderson, IN
Try different preserves to accommodate everyone’s tastes...cherry, apricot or even boysenberry!
2 8-oz pkgs. cream cheese, softened
1/4 c. raspberry preserves
2 c. pecans, finely chopped and divided
assorted cookies and crackers
In a bowl, beat cream cheese until creamy; mix in preserves and one cup pecans. Shape into a ball and roll in remaining pecans. Serve with cookies and crackers. Serves 6 to 8.
