Collection of recipes from family & friends

Archive for the ‘Dessert’ Category

Creamy Peppermint Patties

Yield: about 4 dozen

Ingredients:

8 oz. 

Cream Cheese, softened 

¾ Cup 

Milk Chocolate Chips 

1 tsp. 

Peppermint Extract 

¾ Cup 

Semisweet Chocolate Chips 

9 Cups 

Confectioners’ Sugar 

3 Tbsp. 

Shortening 

Directions:

  1. In a large mixing bowl, beat the cream cheese and extract until smooth. Gradually add confectioners’ sugar, beating well. Shape into 1-in. balls. Place on waxed paper-lined baking sheets. Flatten int0o patties. Cover and refrigerate for 1 hour or until chilled.

In a microwave, melt chips and shortening; stir until smooth. Cool slightly. Dip patties in melted chocolate; place on waxed paper until firm. Store in the refrigerator.

Chunky Chocolate Pecan Pie Bars

This recipe comes from Mom

Ingredients:

1 ½ Cups 

Flour 

Large Eggs 

¼ Cup 

Packed Brown Sugar 

¾ Cup 

Corn Syrup 

½ Cup 

Butter 

¾ Cup 

Sugar 

1 tsp. 

Vanilla 

2 Tbsp. 

Butter, melted 

1 ¾ Cups 

Semi-Sweet Chocolate Chunks 

1 ½ Cups

Chopped Pecans 

Directions:

  1. Preheat oven to 350°. Beat flour, brown sugar and butter in a small bowl until crumbly. Press mixture on bottom of greased 13 x 9-inch baking pan. Bake 12 to 15 minutes, or until lightly browned.

For filling; beat eggs, corn syrup, granulated sugar, butter and vanilla in medium bowl with wire whisk. Stir in chocolate and nuts. Pour evenly over baked crust. Bake for 25 to 30 minutes or until set. Cool in pan on wire rack.

Chex Muddy Buddies

This recipe comes from Chex

Ingredients:

9 Cups 

Chex Cereal (any kind) 

¼ Cup 

Margarine 

1 Cup 

Semi Sweet Chocolate Chips 

1 tsp. 

Vanilla 

½ Cup 

Peanut Butter 

1 ½ Cups 

Powdered Sugar 

Directions:

  1. Pour cereal into a large bowl. Set aside.
  2. In 1 qt. microwave-safe bowl, combine chocolate chips, peanut butter and margarine. Microwave on high for 1 to 1 ½ minutes or until smooth, stirring after 1 minute. Stir in vanilla.
  3. Pour chocolate mixture over cereal, stirring until all pieces are evenly coated. Pour cereal mixture into a large baggie with the powdered sugar in it. Seal securely and shake until all pieces are well coated.

Spread on waxed paper to cool.

Buttermilk Pie

This recipe comes from “Tea Time” Restaurant

Ingredients:

1½ Cups 

Sugar 

1 Cup 

Buttermilk 

½ Cup 

Bisquick 

1/3 Cup 

Butter 

1 tsp.  

Vanilla 

Eggs 

Directions:

  1. Mix all ingredients together.
  2. Pour into greased pie plate.

Bake at 350° until knife inserted in center comes out clean. (Approximately 30 minutes.)

Bourbon Pralines

Ingredients:

1 Cup 

Nonfat Buttermilk 

5 Tbsp. 

Unsalted Butter 

1 tsp. 

Baking Soda 

1 Tbsp. 

Bourbon 

2 Cups 

Sugar 

1 Cup 

Pecan Halves 

Directions:

  1. Line two baking sheets with parchment paper, set aside. In a 4-quart saucepan, combine buttermilk, baking soda, and sugar. Over medium-high heat, bring to a rolling boil, stirring constantly. To prevent crystals from forming during cooking, wash side of pan with a pastry brush dipped in water.

Cook, without stirring, until a candy thermometer registers 240° (soft-ball stage), about 15 minutes. Remove from heat. Add butter and bourbon; stir with a wooden spoon until butter melts. Stir in pecans; beat with wooden spoon for 30 seconds. Immediately spoon 1 tablespoon of pecan mixture onto prepared baking sheet, forming a 2-inch disk. Repeat with remaining mixture. If mixture begins to harden, return to heat for 1 minute, scraping down sides and stirring. Let disks stand until set, about 1 hour.

Topping for Jell-O

This recipe comes from Grammie Braday.

Ingredients:

2 Eggs, beaten 2 Tbsp. Butter
2 Tbsp. Flour ½ Cup Sugar
1 Cup Pineapple Juice

Directions:

  1. Combine all ingredients in a saucepan and cook until thick.
  2. Add 8 oz. Cream Cheese or cool first and add whipped cream.

Spread on chilled Jell-O.

Bakers One Bowl German’s Sweet Chocolate Brownies

This recipe comes from Baker’s Chocolate

Ingredients:            

1-4oz. Pkg. 

Baker’s German’s Sweet Chocolate 

¼ Cup  

Butter or Margarine 

¾ Cup 

Brown Sugar, firmly packed 

Eggs 

½ Cup 

Flour 

1 Cup 

Pecans, chopped

1 1/3 Cups 

Coconut 

¼ Cup 

Milk 

Directions:

  1. Microwave chocolate and butter in large microwavable bowl on HIGH for 1 ½ to 2 minutes or until butter is melted. Stir until chocolate is melted completely.
  2. Stir ½ Cup of the brown sugar into chocolate until well blended. Mix in eggs. Stir in flour and ½ Cup of the pecans until well blended.
  3. Spread in 8″ square pan that has been lined with foil and lightly greased.
  4. Mix coconut, remaining ½ cup pecans and remaining ¼ cup brown sugar in same bowl. Stir in milk until well blended. Spoon mixture evenly over brownie batter.

 

Bake @ 350º (325º for glass pan) for 40 minutes or until toothpick inserted ion center comes out with fudgy crumbs. DO NOT OVERBAKE. Cool in pan. Cut into squares. Serve.