These recipes are just too good not to share. I hope you enjoy them!
[toggle title=”Homemade Bailey’s Irish Cream: ” subtitle=”An Ole’ Favorite”]Ingredients:
8 oz. Irish whiskey or rye
8 oz. Condensed Sweetened Milk
8 oz. Heavy Cream
2 Tbsp. Chocolate Syrup
2 Tbsp. Coffee Liqueur
1/2 Tsp. Coconut Extract
Put all ingredients in blender. Mix 2 minutes. Put into a bottle and Refrigerate. Serve Chilled. Enjoy! [/toggle]
[toggle title=”Decadent Chocolate Mousse: ” subtitle=”Melts in your mouth!”]Ingredients:
1 Cup (8 ounces) Chocolate Morsels
3 Tablespoons butter, cut into pieces
2 Teaspoons Pure Instant Coffee
2 Tablespoon Hot Water
2 Teaspoons Vanilla Extract
1/2 Cup Heavy Whipping Cream
Melt chocolate and butter on medium heat in a double boiler. Dissolve instant coffee in hot water; stir into chocolate. Stir in vanilla extract; cool to room temperature.
Whip cream in small mixer bowl on high speed until stiff peaks form; fold into chocolate mixture. Spoon into tall glasses; refrigerate for 1 hour or until set. Garnish as desired. Makes 2 servings.[/toggle]
[toggle title=”Fresh Fruit Dip” subtitle=”A Perfect Dip for any Fruit”]Ingredients:
1 – 8 oz bar or tub of cream cheese (softened)
1 – 16 oz jar of Fluff
Combine both ingredients and refrigerate. Serve with fresh fruit.
* Double this recipe for large fruit trays
* Variation: flavored cream cheese (strawberry, blueberry, etc.) may also be used. [/toggle]
[toggle title=”Lemon Custard Cake” subtitle=”Yummy.”]Ingredients:
1 – prepared angel food cake
1 – package of instant lemon pudding mix
1 1/2 cups cold milk
1 – cup (8 oz) sour cream
1 – can (21 oz) cherry (or your favorite) pie filling;
Tear the angel food cake into bite sized pieces and place in 13″ x 9″ pan.
In mixing bowl combine pudding mix, milk and sour cream.
Beat until thick – 2 min.
Spread over cake. Spoon pie filling on top. Chill until served. [/toggle]
[toggle title=”Easy Rocky Road Fudge” subtitle=”Oh-so-good!!”]Ingredients:
1 – package (6-serving size) Jello-O Chocolate Flavor Cook & Serve Pudding & Pie Filling (not instant)
1/4 cup milk
3 tablespoons butter or magarine
2 1/4 cups powered sugar
1/2 cup chopped walnuts
1/2 cup miniature marshmallows
Stir pudding mix and milk in medium microwavable bowl with wire whisk 2 minutes or until well blended. Add butter. Microwave on HIGH 1 minute; stir. Microwave 45 seconds longer or until mixture starts to boil around edge. Beat in sugar with electric mixer. Stir in walnuts and marshmallows. Spread evenly into 8×4 inch foil-lined pan.
Refrigerate: about 1 hour. Makes 24 servings
Storage: Store in tightly covered container in the refrigerator.[/toggle]
[toggle title=”Luann’s Ice Cream Cake ” subtitle=”An old family favorite…”]Ingredients:
Crust: 2 1/2 cups chocolate cookie crumbs; 1/2 cup sugar; 1/2 cup butter or margarine, melted.
Filling: 1/2 gallon chocolate ice cream (or other flavor);
1 (12 oz) container Cool Whip
Crust: Combine crumbs and sugar. Mix in butter. Press firmly on bottom of 9 x 13-inch glass pan. Bake at 375 degrees for 8 minutes. Cool thoroughly before filling.
Filling: Melt ice cream and 1/2 of Cool Whip together. Blend smooth. Pour melted ice cream and Cool Whip mixture into cooled crust. Freeze overnight. Top with remaining Cool Whip. Freeze. Thaw 10 minutes prior to serving. Decorate. [/toggle]
[toggle title=”Monkey Shake” subtitle=”Quick and easy”]Ingredients:
2 – cups cold milk
1 – ripe banana
1 – package (4-serving) Jello-O Chocolate Flavored Instant Pudding & Pie Filling
1 – cup crushed ice
Pour milk into blender container. Add banana, pudding mix and ice, cover. Blend at high speed 15 seconds or until smooth. Serve at once. Makes 4 servings
Note: Mixture will thicken as it stands. To thin just add more milk, 1/4 cup at a time for desired thickness.[/toggle]
[toggle title=”Chocolate Mudslide Frozen Pie” subtitle=”Yes, it’s as good as it sounds!”]Ingredients:
1 Prepared 9-inch Chocolate Crumb Crust
1 Cup (8 ounces) Chocolate Morsels (put 2 Tablespoons aside)
1 Teaspoons Pure Instant Coffee
1 Tablespoon Hot Water
3/4 Cup Sour Cream
1/2 Cup Granulated Sugar
1 Teaspoon Vanilla Extract
1 1/2 Cups Heavy Whipping Cream
1 Cup Powdered Sugar
1/4 Cup Baking Cocoa
MELT 1 cup morsels in double boiler over lowest possible heat. Stirring until smooth. Remove from heat; cool for 10 minutes.
COMBINE instant coffee and water in medium bowl. Add sour cream, granulated sugar and vanilla extract; stir until sugar is dissolved. Stir in melted chocolate until smooth. Spread into crust; refrigerate.
BEAT cream, powered sugar and cocoa in small mixer bowl until stiff peaks form. Spread over chocolate layer. Sprinke with remaining chcolate morsels left aside. Freeze for at least 6 hours or until firm.
Makes 8 servings.[/toggle]
[toggle title=”Summer Sangria” subtitle=”Slow-Cooked and Fork-Tender”]Ingredients:
1/2 cup – granulated sugar
1/2 cup – orange liqueur
1/2 cup – brandy
2 bottles – dry white wine
1 bottle – club soda
honeydew melon balls
In large pitcher, combine sugar, orange liqueur, brandy and wine. Cover and refrigerate 1 to 2 hours until chilled. Just before serving, stir in club soda to taste. Add melon balls, lemon, lime and orange slices, strawberries and ice cubes and serve.
Makes 12 servings.[/toggle]
[toggle title=”Roasted Red Pepper Dip ” subtitle=”You have to give this a try!”]Ingredients:
1 – (8-ounce) container sour cream
1 – (7-ounce) jar roasted red peppers, drained
4 ounces cream cheese
1/2 teaspoon chopped fresh or frozen chives
Fresh chives, for garnish
Wheat Thins Snack Crackers
Blend: sour cream, peppers, cream cheese and chopped chives with blender or electric mixer until well mixed.
Spoon: into bowl; refrigerate for at least 1 hour.
Garnish: with chives if desired. Serve as dip with snack crackers [/toggle]
[toggle title=”Chocolate Dipped Strawberries” subtitle=”Perfect to bring to a get-together”]Ingredients:
Just Beautiful Delicious Strawberries
Wash and drain strawberries (Let air dry)
Start double boiler: Bottom pan filled with water
Top pan empty until water boils:
When water is boiled,
Remove from heat and place chocolate in top pan and let stand until chocolate is melted;
Dip strawberries in chocolate to cover just about half of strawberry
Place on cookie sheet.
Repeat for each strawberry
When all strawberries are dipped in chocolate, solidify by placing tray in refrigerator or freezer for approximately 60 seconds.
Remove and Enjoy!!![/toggle]
[toggle title=”Crunchy Chocolate Candies” subtitle=”Take just a few minutes”]Ingredients:
Only have a few minutes? This two-ingredient goodie is made with crispy rice cereal and chocolate candy coating. The candies make a tasteful last-minute gift for any occasion!
2 1/2 cups crispy rice cereal;
14 oz chocolate candy coating;
Melt chocolate in medium saucepan over low heat, stir in cereal. Drop by tablespoonfuls into foil candy cups. Place in refrigerator to harden. Store in airtight container. Enjoy![/toggle]