Cherry Shake

3 cups cherry ice cream

1  1/2 cups milk

1/2 cup hot fudge topping

2/3 cup whipped topping

2 cherries

In blender, combine ice cream and milk; blend until smooth.

Into each of 2 large drinking glasses, spoon 1/4 cup of the hot fudge topping. Add milkshake to each glass. Spoon whipped topping on top of each and top with a cherry



-Grace

Layered Chocolate & caramel Cake

Cheese -cake layer

2 bars (2.05 oz each) milk chocolate-covered nougat and caramel candy

1 cup unsalted butter, softened

1 cup sugar

4 packages (8 oz each) cream cheese, softened

4 eggs

1 package (4-serving size) vanilla pudding and pie filling mix (not instant)

2 teaspoons baking powder

 

Cake Layer ( according to box instructions)

1 box Super Moist dark chocolate cake mix

1 container (8 oz) sour cream

1/2 cup water

1/3 cup vegetable oil

2 eggs

Filling and Frosting

1 jar (12 oz) caramel topping

1  1/2 containers  Rich & Creamy chocolate frosting

2 bars (2.05 oz each) milk chocolate-covered nougat and caramel candy, cut into 1/2-inch pieces

Heat oven to 325°F. Grease 2 (9-inch) round cake pans with shortening or cooking spray. Line bottoms of pans with cooking parchment paper rounds; lightly grease paper. Chop 2 candy bars into small pieces; store in refrigerator until needed.

 

In large bowl, beat butter and sugar with electric mixer until smooth and creamy. Beat in cream cheese a little at a time until smooth; scrape down bowl. Beat in eggs one at a time until well combined. Add pudding mix and baking powder; beat well until smooth. Fold in refrigerated candy bar pieces. Divide batter evenly between pans, about 4 cups per pan. Smooth top with off-set spatula

Bake 55 to 60 minutes. Layers will puff up during baking and then deflate when removed from oven. Cool in pans on cooling racks 10 minutes.Freeze until solid, about 3 hours.

Turn cheesecakes out onto cookie sheet; peel off paper. Store in freezer until ready to use.

• While Cheesecake Layers are freezing, heat oven to 350°F. Grease 3 (9-inch) round cake pans with shortening or cooking spray.
  
  
  In large bowl, beat Cake ingredients with electric mixer on medium speed until well combined. Divide batter evenly among pans
  
  
  Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling racks 10 minutes. Remove cake layers from pans onto cooling racks. Cool completely.
  
  
  
  

To assemble, place 1 cake layer on serving plate or cake stand. Spread 1/4 cup caramel topping over top of cake layer. Place 1 frozen cheesecake layer on top of cake layer; top with 1/4 cup caramel topping. Repeat layering with another cake layer, another cheesecake layer, and finally top with remaining cake layer. Do not coat top cake layer with caramel.

Use 1 container of frosting to evenly coat entire cheesecake. Using off-set spatula, swirl remaining container of frosting onto cake. Top with pieces from 2 candy bars. Refrigerate until cheesecake is well chilled before cutting, about 2 hours. Store in refrigerator.





-Grace

Easy No-Bake Peanut Butter Bars

No Bake Peanut Butter Bars

Ingredients
1 cup butter melted
2 cups graham cracker crumbs (use the boxed kind, or grind them in a food processor. Tiny granules.)
2 cups confectioners’ sugar (aka powdered sugar)
1 cup + 4 tablespoons peanut butter
1 1/2 cups milk chocolate chips

Directions
In a medium bowl, mix together the melted butter, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 inch pan. (I did mine in a 9X9 square pan because I wanted them thicker) In the microwave, melt the chocolate chips with the peanut butter, stirring every 30 seconds until melted until smooth. Spread over the peanut butter layer. Refrigerate for at least one hour before cutting into squares.
Not sure where original source came from

-Grace

Orange Julius

`

1 can orange juice concentrate

 1 cup milk

 1 cup sugar

 1/2 tsp vanilla

 2 cups ice.

Blend everything together and Enjoy!!!



-Grace

S'mores Pops

Marshmallows on the stick dipped in melted chocolate and rolled in crushed grahams.

-Grace

Home-made strawberry Lime-aid

 1 can frozen limeade

 1/2 can sprite

 2 cups frozen strawberries

 2 limes

Blend all ingredients together ,then pour into your Glass and enjoy!!!

Cream Puff Cake

 I have not tried this one yet ,but I Cant wait to Make it!!!!

Ingredients
1 stick margarine
1 cup water
1 cup flour
4 eggs
1 large box instant vanilla or white chocolate pudding
3 cups milk
1 – 8 oz. pkg. cream cheese, softened
1 – 8 oz. carton cool whip
chocolate syrup

Instructions
Boil together the margarine and water.
Add flour and mix well. Cool slightly and stir in eggs, one at a time. Mix well and spread into a greased 9×13 pan.
Bake at 400 for 30 minutes. Cool completely.
In a large bowl, mix pudding, milk and cream cheese. Beat until lumps disappear.
Pour into cream puff crust.
Spread cool whip on top of pudding and drizzle syrup on top. Refrigerate.

-Grace

Strawberry S'mores!!

12 large strawberries

1 jar (7 oz) marshmallow creme (1 1/2 cups)

1 cup graham cracker crumbs

1 cup semisweet chocolate chips (we like to use mini chips)

Remove stems from strawberries; carefully cut out center of each strawberry. Spoon marshmallow creme into decorating bag (or you can use a zip lock bag  the tip cut off ),with ; squeeze bag to  pipe marshmallow creme into center of each strawberry.

Line plate with cooking parchment paper. Place graham cracker crumbs in small bowl. In small microwavable bowl, microwave chocolate chips uncovered on High 30 seconds; stir. Continue to microwave in 15-second increments until chips are softened and can be stirred smooth.

Dip bottom of each strawberry in melted chocolate, then roll in graham cracker crumbs. Place on plate. Refrigerate at least 30 minutes or until chocolate is hardened.



( you can also make my " easy no bake energy cookie bite " and fill straw-berrys with that and it is Exelent!!!)

-Grace

Strawberry Angel Food Trifle

(1) angel food cake
24 oz. container frozen strawberries, sliced with sugar added, thawed
3 cups sugar free vanilla pudding
16 oz. container of whipped cream, slightly less than the whole container
Fresh strawberries for garnish

Tear angel food cake into medium pieces. Begin layering cake, strawberries, pudding and whip cream in a large clear glass bowl.Continue irregular layers, filling the bowl. Top entire dessert with a solid layer of whip cream. Slice a few fresh strawberries for garnish Refrigerate overnight or at least 4 hours before serving. To me it tastes like all the flavors of strawberry shortcake in one big yummy bite! I think it would be GREAT to add blueberries to this mix too.


-G

Tortellini Carbonara

8 bacon strips , diced
1 cup heavy whipping cream
1/2 cup minced fresh parsley
1/2 cup grated parmesan cheese
1 Package tortellini


In a large saucepan Cook bacon until crisp . Add the cream, parsley ,and cheese.Cook over medium heat..Do not cover.
Meanwhile ,prepare tortellini according to package directions. Then drain and put in a serving bowl.Drizzle cheese sauce over tortellini and serve.

Ice Cream Cup-Cake

Step 1: Make the cupcakes.

Make them according to package instructions or use your recipe from scratch.

Step 2: Use an ice cream cupcake tool to cut a core from the cupcakes.

The tool will cut a plug from each cupcake with a simple twist of the wrist.  

Step 3: Fill them with ice cream.

Use the cupcake tool to cut plugs from a block of ice cream just as you did with the cupcakes.  Place the tip of the tool in each cupcake hole and press the plunger button.  The plunger will insert the ice cream plug in the cupcakes.

Step 4: Frost them and freeze them.

Cover the holes with frosting and freeze them.  That’s all there is to it.




-Grace

No-Bake Energy Cookie Bites

1 Cup rolled oats

⅔ cups toasted coconut flakes

½ cups peanut butter

½ cups chocolate chips (optional)

⅓ cups honey

½ cups ground flaxseed or wheat germ

1 tsp vanilla extract

Some other fun substitutions for the chocolate chips (or an addition to them) could include:

• Chopped dried fruit (apricots, dates, raisins, etc.)
• Dried berries (cranberries, cherries, etc.)
• Chopped almonds, pecans, walnuts, or sunflower seeds
• Other chips (butterscotch, dark chocolate, milk chocolate, white chocolate, M&Ms, etc.)

Directions

1. Stir all ingredients together in a medium bowl until thoroughly mixed. Let chill in the refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like. (Mine were about 1-inch in diameter.)
2. Store in an airtight container and keep refrigerated for up to 1 week.

-Grace

wow i cant wait to try this!!!

            

Get a paper cup and put chopped peanuts in the bottom, followed by a scoop of vanilla ice cream, some melted chocolate next, more peanuts and another scoop of ice cream, scoop of peanut butter and chopped Reeses cups then one last scoop of ice cream!

put a Popsicle stick inside and freeze.

When frozen tare off paper cup and Enjoy!!!

You can mix also with different kinds of ice cream, nuts ,chocolate, or candy!!!


-Grace

My AMAZING smoothie recipe!!!!

                                               


                     Ingredients:
                     Ice
                     Frozen (or fresh) Peaches
                     Frozen (or fresh) strawberrys.
                     1 Banana
                     2 cups milk
                     5 Table Spoons Blue Agave


 Fill the blender 1/2 way up with ice . Next put in your Milk .Then fill it the rest of the way up with your Fruit. Then you put in your Agave (we use Agave instead of sugar).Then blend and enjoy.




-Grace

Smoothie vs. cereal??

   vs.   

                                        What would YOU rather have for Breakfast???







-Grace

Fruit Ice-Cubes

                             

                             







-Grace

Home-Made Fruit popsicles

                   


Ingredients:
3 cups watermelon puree (seedless if possible)
1/2 cup fresh blueberries
1/2 cup chopped fresh strawberries
1 kiwi, peeled and sliced
... 1 peach or nectarine, diced small
handful fresh cherries, pitted and chopped

Cut the watermelon into chunks and then puree it in a blender until smooth. Set aside.

Set out about 1 dozen popsicle molds (amount needed will vary depending on size of molds). Fill each one with the chopped fresh fruit. Then pour in the watermelon puree until each mold is full to the top. Place a popsicle stick into each one. Place into your freezer and freeze for about 6 to 8 hours.

When ready to serve, run the popsicle molds under warm water for a few seconds and then pull each one out..



-Grace

Cinnamon Roll Pull

 

                                 


1/2 cup butter softened  
1/4 cup powdered sugar
1/4 cup honey
1 teaspoon vanilla extract
1 cup sugar
1 and 1/4 teaspoon
1 cup powder sugar
1 or 2 teaspoon milk


PreHeat oven to 350* 

To make Vanilla Honey Butter:
Whip Butter and 1/4 cup powder sugar together till smooth ,stir in honey and vanilla. Set aside.

Cut the bread lengthwise into 1/2" , without cutting thru the bottom .Rotate the bread 90 degrees and slice the bread into 1/2 pieces without Again..Spread the Vanilla Honey Butter in between slices.Combine sugar and cinnamon and sprinkle on top.
Wrap in Foil ,and place on a baking sheet.Bake at 350* for 25 -30 minutes or until bread is warm. Unwrap the cinnamon pull and place on a serving platter.Combine Powdered sugar and milk ,adding milk till you get the consistency desired. Drizzle the icing over the cinnamon pull and serve immediatly...


-Grace

Spring chicks

                                                         

               

  A Nutter-Butter dipped in yellow Candy Melts with mini chocolate chip eyes And orange piping gel beak..




-Grace