Pistachio Pudding Cake Recipe

Ingredients 1 package yellow cake mix (regular size) 1 package (3.4 ounces) instant pistachio pudding mix 4 eggs 1 cup club soda 1/2 cup canola oil 1/2 cup chopped walnuts ICING: 1 cup cold heavy whipping cream 3/4 cup cold 2% milk 1 package (3.4 ounces) instant pistachio pudding mix 2 teaspoons confectioners' sugar 1/2 cup chopped walnuts Directions In a large bowl, combine the cake mix, pudding mix, eggs, soda and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in walnuts. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a large bowl, beat the cream, milk, pudding mix and confectioners' sugar on high until stiff peaks form. Frost cake. Sprinkle with walnuts. Refrigerate until serving. Yield: 12 servings. Tasteofhome.com

Orange Rolls

2 tubes refrigerated biscuits (the smaller biscuits or the Grands biscuits) 1 cube (1/2 C.) butter or margarine 1 C. sugar Zest and juice of 1 orange Combine the butter or margarine, sugar, zest, and orange juice in a small saucepan and heat until sugar is dissolved and butter is melted, stirring frequently.I really liked using these Pillsbury Grands! biscuits with the flaky layers. You didn't have to have a whole biscuit if you didn't want to. You could just peal off as many layers as you wanted. Fantastic! But they really would work just fine with the smaller biscuits too. Using a fork or tongs, dip each biscuit into the sauce, scooping some of the zest onto the biscuit. Place into a well-greased bundt pan. Pour remaining sauce over the biscuits. Bake at 350 degrees for approximately 35 minutes. When done, immediately turn onto a platter and serve. I place the platter on top of the rolls, then flip the whole thing over all-things-delicious.blogspot.com

No Bake Nutella Cheesecakes

INGREDIENTS: For the Crust 12 Oreo Cookies, crushed into crumbs 3 tablespoons unsalted butter, melted For the Filling 1 (8 ounce) package cream cheese, softened 2/3 cup Nutella 1 teaspoon pure vanilla extract 1 (8 ounce) tub frozen whipped topping, thawed For the Garnish whipped topping, optional chocolate shavings, optional toasted, chopped hazelnuts, optional DIRECTIONS: 1. In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer. 2. In a large bowl, with an electric mixer, beat the cream cheese and Nutella until smooth. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain. 3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving. 4. If desired, garnish with additional whipped topping, chocolate shavings, and/or toasted, chopped hazelnuts. NOTES: - I have not tried this recipe using fresh whipped cream, so I cannot attest to the results. Prop Note The small glass bowls were purchased from Pier 1. Spoons are from Ikea. mybakingaddiction.com

Holiday Cheesecake Bites

Yield: 24 bite-sized desserts Prep Time: 15 min Cook Time: 20 min Ingredients: One 9.5-ounce box Pepperidge Farm Puff Pastry Cups (24 count) 4 ounces cream cheese, softened 2 tablespoons granulated white sugar 1/2 teaspoon vanilla extract 1/2 cup heavy whipping cream pomegranate arils 24 small mint leaves Directions: 1. Bake the Puff Pastry Cups according to package directions. Use the rounded end of a wooden spoon to poke down the hole in the middle of each pastry immediately after baking. Let cool. 2. In a medium bowl, use an electric mixer to whip the cream cheese. Then mix in the sugar and vanilla. Add the whipping cream and mix until thick. Transfer the mixture to a plastic baggie. Snip off the corner of the baggie and squeeze the filling into each of the Puff Pastry Cups. Garnish with POM arils and a mint leaf. Keep refrigerated until ready to serve. TIPS: Bake the cups up to 24 hours ahead. Assemble the desserts up to several hours ahead of serving time. They'll keep just fine in the refrigerator. Tips: *If you prefer, you can make these in larger- one serving- dessert form. Use a box of Pepperidge Farm Puff Pastry Shells (6-count) instead. *This recipe can be easily doubled- just double all of the ingredients listed. recipegirl.com

Candy Cane Kiss Cookies

Yield: 2 1/2 dozen cookies Prep Time: 30 min Cook Time: 12 min When the fall holidays arrive, the Candy Cane Kisses begin to appear on supermarket shelves too. These are an incredibly delicious flavor delivered by the Hershey’s Kisses people. And they’re amazing tucked into a cookie too. Ingredients: 1 1/2 cups powdered sugar 1 1/4 cups butter, at room temperature 1 teaspoon peppermint extract, optional 1 teaspoon vanilla extract 1 large egg 3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup Candy Cane flavored Hershey's Kisses, finely chopped granulated sugar additional, unwrapped Candy Cane Kisses- about 30 Directions: 1. Preheat oven to 350°F. Make room in either refrigerator or freezer for your cookie sheet. 2. In large mixer bowl, combine powdered sugar, butter, extracts and egg. Beat at medium speed, scraping bowl often until creamy (2-3 minutes). In a separate bowl, whisk together flour, baking powder and salt. Add to wet mixture and beat, scraping bowl often until well blended (1-2 minutes). The mixture will be a bit crumbly. Stir in chopped Kisses. 3. Shape dough into 3/4-inch to 1-inch balls; roll in granulated sugar. Place 1-inch apart on cookie sheet. Bake for 10-12 minutes or until set. As soon as they come out of the oven, press a Candy Cane Kiss in the center of each cookie. They'll crack a little around the edges, so just use your fingers to kind of hold the cookie together while you set the kiss inside. Put cookie sheet (with cookies) immediately into the freezer (preferred) or refrigerator so that the Kisses will set quickly. As soon as you press them into the cookie, they will begin to soften... so if you can get them into the freezer then they will keep their Kiss shape. 4. Store in a covered container- at room temperature for up to a week. In the freezer they should be ok for a couple of weeks. Tips: *The addition of peppermint extract is completely optional. The cookie gets plenty of peppermint flavor from the addition of the chopped kisses, but if you’d like it really minty then go ahead and add the peppermint extract. *I’ve spotted these Kisses at Target and CVS Pharmacy. Source: RecipeGirl.com

Caramel Apple Trifle

Ingredients 3 tablespoons butter 4 cups chopped peeled tart apples (about 5 medium) 1 cup Diamond of California Chopped Walnuts 1/2 cup packed brown sugar 1 teaspoon apple pie spice, divided 1 package (8 ounces) cream cheese, softened 1 jar (12-1/4 ounces) caramel ice cream topping, divided 1 carton (12 ounces) frozen whipped topping, thawed, divided 2 loaves (10-3/4 ounces each) frozen pound cake, thawed and cut into 1-inch cubes Additional apple pie spice, optional Directions In a large skillet, melt butter over medium heat. Stir in the apples, walnuts, brown sugar and 1/2 teaspoon apple pie spice. Cook and stir for 8-10 minutes or until apples are tender. In a large bowl, beat cream cheese until smooth. Beat in 1/2 cup caramel topping and remaining apple pie spice. Fold in 2 cups whipped topping. In a 3-1/2-qt. trifle bowl or glass serving bowl, layer a third of the cake cubes, cream cheese mixture and apple mixture. Repeat layers twice. Garnish with remaining whipped topping and drizzle with remaining caramel topping. Sprinkle with additional apple pie spice if desired. Cover and refrigerate for at least 1 hour before serving. Yield: 14 servings. Taste of Home

Angel Food Cake with Strawberry Whipped Cream Frosting

1 box of Angel Food Cake Mix 1 packet of Knox Gelatin 16 oz container of Strawberries 1 pint container of Heavy Whipping Cream 3/4 to 1 cup of Powdered Sugar 1 tsp pure vanilla Make and bake angel food cake mix according to the box. While cake is baking, wash, cut, and dice strawberries. Take a potato masher and crush the strawberries until they're all the same texture. Add the box of gelatin to the strawberries, mix, and let set. In a medium size bowl, mix the heavy whipping cream with a mixer until formed. Add vanilla and then add powdered sugar to the whipping cream until desired taste. Add strawberries and gelatin mixture to whipped cream in 1/2 cup increments, fold into the whipping cream, and continue until all the strawberries are folded into the whipped cream. Place the strawberry whipped cream into fridge. Take angel food cake out of pan and place onto a cake stand or plate. Cut the cake horizontally in the middle, take off top layer and put onto a separate plate. Take strawberry whipping cream and frost the middle and exterior of the cake. Once done, add the second layer of cake on top and continue to frost the rest of the cake. Don't forget to frost inside the middle hole. Place back in refrigerator when done to help set the whipping cream. Enjoy! Note: This cake doesn't do extremely well in the heat. I recommend you to not let it sit out in the heat for a period of time because the frosting will start to melt and the cake will collapse frysauceandgrits.com

Cherry Cheesecake Dip

8 oz. cream cheese, softened 2 cartons cool whip 2 cans cherry pie filling Graham crackers Marshmallow fluff 1.In a 13x9 pan (or 2-8x8 pans) crush one sleeve of the graham crackers & distribute oon the bottom of the pan. Do not pat down. 2.Mix together cream cheese & marshmallow fluff in a bowl. Add cool whip 1 tub at a time mixing thoroughly. Use a spoon or spatula, not a beater or mixer. 3.Using a clean spoon or frosting knife gently smooth the mixture to the outer corners of the dish (you will want to work from the outside in and make sure you are moving large amounts, the crumbs are not stuck to the bottom of the pan so you will need to work gently or you will end up mixing the crumbs in to your cheesecake dip. 4.Top with cherry pie filling. Use remaining graham crackers for dipping. http://shellythemomager.blogspot.com

Brownie Batter Dip

Ingredients 8 oz CREAM CHEESE 1/2 cup BUTTER 2-3 cup POWDERED SUGAR -- varies by desired consistency 5 Tablespoons FLOUR 5 Tablespoons COCOA POWDER 2 Tablespoons BROWN SUGAR 3+ Tablespoons MILK -- varies by desired consistency 1 teaspoon VANILLA Dippers: Pretels, Graham Crackers, strawberries and anything else you can imagine! Instructions With a mixer, beat together the cream cheese and the butter. Add 2 cups of the powdered sugar, 1 cup at a time, and 1 tablespoon of milk until combined. Add the flour, cocoa powder, brown sugar, vanilla and 1 more tablespoon of milk if needed. Beat until smooth. Add remaining powdered sugar and milk alternately until dip reaches your desired consistenc

Peanut Butter "Cheese Ball"

Ingredients: 1 package (8 ounces) cream cheese, at room temperature 1 cup powdered sugar 3/4 cup creamy or chunky peanut butter (not all-natural) 3 tablespoons packed dark brown sugar 1 1/2 cups (9 ounces) NESTLÉ TOLL HOUSE Semi-Sweet or Milk Chocolate Morsels OR ¾ cup each chocolate & butterscotch morsels Graham cracker sticks and/or apple slices Directions: BEAT cream cheese, powdered sugar, peanut butter and brown sugar in large mixer bowl until blended. Spoon onto a large piece of plastic wrap; bring up all four corners and twist tightly (should form a ball shape). FREEZE for 1 hour 30 minutes or until firm enough to keep its shape. Place morsels in flat dish. Remove plastic wrap from ball and roll ball into morsels to completely cover (you may find it necessary to press morsels into ball). PLACE ball on serving dish; cover and freeze for 2 hours or until almost firm. (Can be made ahead. If frozen overnight, thaw at room temperature for 20 to 30 minutes before serving.) Serve with graham cracker sticks and apple slices for dipping or spreading.

Lemon Meringue Pie Dip

Ingredients: • 1-2 store-bought or homemade pie crust (amount depends on how much you dip and how much you eat with a spoon • 1 can sweetened condensed milk • 3 eggs, separated • 1/2 c. lemon juice (fresh is best!) • 3 tbsp. corn syrup (or sugar) • a pinch of cream of tartar Instructions: 1. Whisk together 3 egg yolks and lemon juice over medium-low heat*. Stir constantly until think and custard like (5-10, but closer to 5) minutes. 2. Pour into a ziptop bag, releasing all the air when you zip it, and put the bag into a small ice bath. 3. Meanwhile, toss the egg whites, corn syrup, and cream of tartar into a stand mixer, and whisk on high until stiff peaks form. 4. Once the egg yolk mixture has cooled (probably before your meringue is finished– it won’t take long), snip a corner of the bag and pour into a medium bowl. Whisk in the can of sweetened condensed milk. 5. Pour into your serving bowl if different. 6. Once the meringue is ready, heap and spread on top of the lemon filling 7. Put the bowl on a cookie sheet and into the oven. Broil for 1-2 minutes until meringue is slightly browned. Refrigerate to cool. 8. Cut out strips, circles, or other shapes from the prepared pie crust. Bake according to directions on package, but about half the recommended time. 9. By the time those have baked and cooled, your dip should be cool enough to enjoy!!

EDIBLE BIRDS’ NESTS FOR EASTER

MAKES ABOUT 9 (3-INCH) NESTS 1 (7-ounce) jar, marshmallow crème 1/4 cup, creamy peanut butter 2 tablespoons, butter – melted 1 (5-ounce) can, chow mein noodles 1 cup, pastel M&M’s (or similar candy) Powdered sugar Pastel Peanut M&M’s (or similar, egg-shaped candy) In a mixing bowl, beat the marshmallow cream with the peanut butter and melted butter until mixture is smooth. Fold in (by hand) the chow mein noodles and the M&M’s. Chill the mixture until it firms and becomes easy to handle. Using about 1/3 cup of this prepared mixture for each nest, form about nine3-inch nests, and place them on a cookie sheet lined with waxed or parchment paper. Chill nests for at least 30 minutes. At serving time, dust the nests generously with powdered sugar (using a sifter or strainer for a light, powdery dusting), and place several Peanut M&M’s or other egg-like small candies in each nest. Variations: Another way to make nests – this time, using chocolate and coconut: Gently melt one package of chocolate chips, just until the chocolate can be stirred smooth. Remove from heat. Add stringy coconut (the larger the size of the shredded pieces of coconut, the better) to the melted chocolate until the mixture is thick enough to shape. Using a small spoon, form the mixture into small nest shapes, and place on wax paper or other non-stick material. Allow to cool (will become firm). Add a few small jelly beans to fill and decorate the nest, and maybe a marshmallow chick

IRISH CAR BOMB CUPCAKES

yield: 24 cupcakes prep time: 40 minutes cook time: 17 minutes total time: 1 hour INGREDIENTS: For the Cupcakes: 1 cup Guinness stout 1 cup unsalted butter, at room temperature ¾ cup Dutch-process cocoa powder 2 cups all-purpose flour 2 cups granulated sugar 1½ teaspoons baking soda ¾ teaspoons salt 2 eggs 2/3 cup sour cream For the Whiskey Ganache Filling: 8 ounces bittersweet chocolate 2/3 cup heavy cream 2 tablespoons butter, at room temperature 2 teaspoons Irish whiskey For the Baileys Frosting: 2 cups unsalted butter, at room temperature 5 cups powdered sugar 6 tablespoons Bailey's Irish Cream DIRECTIONS: 1. To Make the Cupcakes: Preheat oven to 350 degrees F. Line 24 cupcake cups with liners. Bring the Guinness and butter to a simmer in a heavy, medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly. 2. Whisk the flour, sugar, baking soda and salt in a large bowl to combine. Using an electric mixer, beat the eggs and sour cream on medium speed until combined. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat briefly. Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners. Bake until a thin knife inserted into the center comes out clean, about 17 minutes. Cool the cupcakes on a rack. 3. To Make the Whiskey Ganache Filling: Finely chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then, using a rubber spatula, stir it from the center outward until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped. 4. To Fill the Cupcakes: Using a 1-inch round cookie cutter (or the bottom of a large decorating tip), cut the centers out of the cooled cupcakes, going about two-thirds of the way down. Transfer the ganache to a piping back with a wide tip and fill the holes in each cupcake to the top. 5. To Make the Baileys Frosting: Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy. 6. Using your favorite decorating tip, or an offset spatula, frost the cupcakes and decorate with sprinkles, if desired. Store the cupcakes in an airtight container. (Recipe adapted from Smitten Kitchen)

CHOCOLATE FONDUE CUPS

INGREDIENTS • 1 1/2 cups semi-sweet chocolate pieces • 2/3 cup heavy cream • 2 tbsp. honey • 1 tsp. vanilla extract • 1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions • Assorted fresh fruit (strawberries, banana slices, kiwi slices, pineapple chunks and grapes)

DIRECTIONS 1. Heat the chocolate pieces, heavy cream and honey in a 2-quart heavy saucepan over low heat until the mixture is melted and smooth, stirring occasionally. Remove the saucepan from the heat. Stir in the vanilla extract. 2. Spoon 1/4 cup chocolate mixture into each pastry shell. Serve with the fruit for dipping. 3. Recipe Note: You can serve the fruit with skewers or toothpicks to make dipping easier. 4. Easy Substitution: You may substitute orange, coffee or raspberry-flavored liqueur for the vanilla extract in this recipe. 5. Easy Substitution: Some other ideas for dipping include marshmallows, pretzel sticks, dried fruit and/or your favorite Pepperidge Farm® cookies

Strawberry & White Chocolate Cake Mix Cookies

Ingredients • 1 box strawberry cake mix • 1 stick {8 Tbls} butter, melted • 1 egg • 1 teaspoon vanilla • 4 oz Neufchatel cheese {light cream cheese}, room temperature • 3/4 cup white chocolate chips • 3/4 c M&Ms

Instructions 1. Combine, butter, egg, vanilla, and cream cheese in a bowl. Mix together thoroughly. 2. Add cake mix, half of the box at a time, mixing until well combined. 3. Stir in chips and candies by hand. 4. Refrigerate for at least one hour and then roll dough into 1 inch balls. 5. Preheat oven to 350 degrees. 6. Place dough balls onto parchment lined baking sheet and bake for 9 minutes - you don't want the cookies to brown at all! Set a timer. 7. Let cookies cool on a baking sheet for several minutes before removing to a wire rack to cool completely. 8. Cookies can be stored in an airtight container for 4-5 days. 9. Makes 3 dozen cookies. http://www.momontimeout.com/2013/01/strawberry-white-chocolate-cake-mix-cookies/

Nutella and Chocolate Fondue

You will need: > 1 tbsp. Nutella > 1 (11.5 oz.) bag of semi-sweet chocolate chips > 1 cup heavy whipping cream > Any and all yummy sweets you would like to dip in your Nutella chocolate Here are a few ideas: Strawberries Pineapple Pound cake Brownies Marshmallows Cookies

1. First thing you need to do is melt your chocolate in a small saucepan on your stove. I know it seems strange, but your fondue pot won't get hot enough to melt your chips, it will only keep your melted chocolate warm. Heat your heavy cream on low and slowly pour in your chocolate chips, stirring constantly so they don't burn. When all of your chips are melted stir in your Nutella. 2. Pour your chocolate into your fondue pot and ENJOY! Thegingerbreadblog.com

Cherry Chocolate Fruit Dip

16 oz. cream cheese (2 bars) 3/4 cup heavy cream 2/3 cup sugar 10 oz. jar maraschino cherries, drained (save the juice) 5 T. maraschino cherry juice 4.4 oz. chocolate bar 4.4 oz white chocolate bar 1 tsp. vanilla 1/2 tsp. almond extract dipping fruit (bananas, apples, pineapple, etc.)

Directions: Dump the cherries in a food processor, and pulse until well chopped. Break up the chocolate bars, add to the food processor and pulse just until the chocolate is chopped to small chunks. Don't over-pulse the chocolate, you want small chunks. Set the chocolate/cherry mixture aside and pull out another bowl. In that bowl, combine your sugar, cream cheese, and heavy whipping cream. Mix well. Add the vanilla, almond extract, cherry/chocolate mixture, and finally the cherry juice. Mix well. Chill and serve with your favorite fruits (apples, bananas, strawberries, pineapple, etc.)

PEANUT BRITTLE COOKIES

INGREDIENTS - 1/2 c creamy peanut butter - 1/4 c margarine/butter softened - 1 c brown sugar - 1 Tbsp lemon juice - 1/3 c milk - 3/4 c flour - 1/2 c chopped peanuts - 1/8 tsp baking soda - 1/2 tsp baking powder - 6 oz milk chocolate chips - 1/2 c finely chopped peanuts

DIRECTIONS 1. Cream peanut butter, margarine/butter and sugar mix in lemon juice. Add milk, stir in flour, soda, baking powder and nuts. 2. Spread evenly in cake pan 9 x13. Bake 350 degree for about 30 min. Note: if you want them thicker use a 8 x 8 square pan. 3. Sprinkle with milk chcoolate chips and finely chopped peanuts. Cut in squares. Store in air tight container

Reese’s Peanut Butter Cookies

Ingredients • 1 cup salted butter, softened • 1 cup creamy peanut butter • 1 cup brown sugar • 1 cup sugar • 2 eggs (at room temp) • 1 1/2 tsp vanilla • 2 3/4 cups flour • 2 tsp. baking soda • 48 Reese’s peanut butter cups (hearts for valentines) • 1/2 cup sugar for rolling the dough into before baking

Instructions 1. Preheat oven to 350. Combine butter, peanut butter and sugars in a large mixing bowl. Blend until combined. Add eggs and vanilla and mix well. Next add flour and baking soda. Mix just until combined. Place 1/2 cup sugar into a small bowl. Roll cookie dough into one inch balls and then roll into sugar. Place balls onto a cookie sheet and bake for 10 minutes. Allow cookies to cool on pan for one minute and then place Reese’s peanut butter lightly on top of each cookie. Remove cookies from pan and allow to cool. Store cookies in Tupperware to keep soft. iheartnaptime.com

Lemon Coconut Clouds

Yields: 24 Cooking Time: 8 min What You'll Need: • 1 (18.25-ounce) box lemon cake mix • 1 1/2 cups frozen whipped topping, thawed • 1 egg • 1/2 cup coconut • 3/4 cup confectioners' sugar

What To Do: 1. Preheat oven to 350 degrees F. Coat 2 baking sheets with cooking spray. 2. In a large bowl, beat all ingredients except confectioners' sugar with an electric mixer; mix well. 3. Place confectioners' sugar in a shallow dish. Roll a heaping teaspoonful of dough in sugar. Place on prepared baking sheets. 4. Bake 8 to 10 minutes, or until light brown around edges. Let cool 5 minutes then remove to a wire rack to finish cooling. Notes Feel free to use your favorite flavor cake mix