Archive for the ‘DESSERTS’ Category
Chocolate Chip Cookie Chocolate Fudge
I came up this from a previous fudge I made and is based on that way of making it. For the cookies, store brand is used, and Kroger brand "Chunky ChipMates" is highly recommended. Only 4 ingredients and 1 is optional.
Ingredients
- 1 can chocolate frosting, (16 oz / 454 g)
- 1 bag semisweet chocolate chips, 12 oz / 340 g bag)
- 10 chocolate chip cookies, store brand
- candy sprinkles, optional, as desired
Instructions
- Line an 8x8 baking pan with foil. Count out the chocolate chip cookies and place them in your freezer for 5 minutes to firm up, then take them out and chop them coarsely. Here is the chopped cookies and the can of store brand frosting.
- Add the chocolate chips to a heatproof mixing bowl, microwave on full power for 30 seconds, take the bowl out of the microwave. This softens them up.
- Open the frosting and remove the foil seal, discard the lid and seal. Place the frosting container in your microwave, microwave on full power for 1 minute.
- Pour the hot frosting onto the chips, stir together.
- Stir in half of the cookies you chopped earlier.
- Pour the mixture into the prepared pan and spread out evenly.
- Top with the remaining cookie pieces and push them onto the top. Sprinkle with candy sprinkles as desired, I used some chocolate sprinkles.
- Place in the fridge for 30 minutes to firm up. Cut into squares and place on a serving tray. Serve and enjoy.
Notes
Low cost per serving.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
United States.
Pumpkin Chocolate Chip Muffins
For Christmas 2019 my Mom gave me a cookbook, specifically 'the chocolate cookbook' and that is where this recipe comes from. I made these on 12 Feb 2020, they are delicious!
Ingredients
- 2 1/2 cups all purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup canned pumpkin, or made from fresh
- 1 cup brown sugar, packed
- 3/4 cup milk
- 2 eggs
- 1 cup semisweet chocolate chips
- 1/2 cup pecans, chopped, or walnuts
Instructions
- Preheat your oven 200 C (400 F), Line an 18 cell muffin pan with baking paper or spray with non stick cooking spray.
- In a large mixing bowl, add the first 7 ingredients and mix together.
- In another mixing bowl, add the pumpkin, sugar, milk, and eggs and mix together until well blended.
- Add the flour mixture, chocolate chips, and nuts to the wet mixture. Stir until moistened.
- Spoon batter evenly into the muffin pan.
- Bake for 15 minutes or until a toothpick inserted in the centers comes out clean. Cool pan on wire rack for 10 minutes.
- Then remove muffins and cool them on a rack until completely cooled.
Notes
Low cost per serving.
Adapted from a recipe listed in 'the chocolate cookbook', page 82.
No Fail Mint Oreo Fudge
This recipe comes from a friend and I made this on 4 Feb 2020. Only 6 ingredients and 1 is optional.
Ingredients
- 1 can vanilla frosting, (16 oz / 454 g)
- 1 bag white chocolate chips, (11-12 oz / 312-340 g bag)
- green food coloring, (about 8 drops liquid coloring)
- 1 teaspoon peppermint extract
- 20 Oreo cookies, (or 10 Double Stuffed Oreo's)
- candy sprinkles, optional, as desired
Instructions
- Line an 8x8 baking pan with foil. Count out the Oreo cookies and place them in your freezer for 5 minutes to firm up, then take them out and chop them coarsely.
- Add the white chocolate chips to a heatproof mixing bowl, microwave on full power for 30 seconds, take the bowl out of the microwave.
- Open the frosting and remove the foil seal, discard the lid and seal. Place the frosting container in your microwave, microwave on full power for 1 minute.
- Pour the hot frosting onto the chips, stir together.
- Stir in the peppermint and a few drops of green food coloring (I used 8 drops liquid coloring) and mix until an even color.
- Stir in half of the Oreo's you chopped earlier into the frosting mixture..
- Pour the mixture into the prepared pan and spread out evenly.
- Top with the remaining Oreo pieces and push them onto the top.
- Sprinkle with candy sprinkles as desired, I used some chocolate sprinkles.
- Place in the fridge for 30 minutes to firm up. Cut into squares and place on a serving tray.
- Serve and enjoy.
Notes
Low cost per serving.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
United States.
Pig Pickin' Cake
Sounds good and is on my to make and taste list. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
For the Cake
- 1 box yellow cake mix, Shortcut
- 1 can Mandarin oranges, undrained, (11 oz / 311 g)
- 3 eggs
- 1/2 cup applesauce, Shortcut
For the Topping
- 1 can crushed pineapple, undrained, (20 oz / 567 g)
- 1 box instant pudding mix, small 4 serving size box
- 1 tub whipped topping, (8 oz / 226 g)
Instructions
- Preheat your oven to 180 C (350 F) and grease a 9x13 baking pan with butter.
- In a mixing bowl, add the Cake ingredients.
- Beat with an electric mixer on low speed for 2 minutes.
- Pour into the prepared pan, bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool cake on a wire rack until completely cooled.
- When the cake is completely cooled, add the pineapple and pudding mix to a mixing bowl, mix together, the pudding mix soaks up the juice.
- Fold in the whipped topping until just mixed.
- Spread the topping over the cake, cover, and place in the fridge for at least 1 hour before serving.
- Optionally, add some mandarin orange segments to the top, or pineapple tidbits, each one well drained, then place in the fridge.
- Cut into squares, serve, and enjoy.
Notes
Chocolate Peanut Butter Fudge
This is excellent fudge! I use a double boiler for melting chocolate as I have had chocolate seize on me when using a microwave. This comes together quickly and is tasty! Highly recommended.
Ingredients
For the Fudge
- 1 can sweetened condensed milk, (14 oz / 396 g)
- 1 bag semi-sweet chocolate chips, (12 oz / 340 g)
- 1 1/2 cups peanut butter
Optional Toppings - Use 1 or More
- peanuts, chopped
- pecan halves
- chocolate chips
- sprinkles
- mini Reese cups, cut in half
- peanut butter MM candies
Instructions
- Line a 8x8 pan with foil.
- Setup a double boiler and add the condensed milk and chocolate chips.
- Heat until the chocolate is melted and stirred into the condensed milk.
- Add the peanut butter and stir until the mixture is smooth. No photo of the peanut butter mixed in, as once you add the peanut butter and mix that in, it will begin to set, so do not delay getting it into the prepared pan.
- Spread the fudge into the prepared pan.
- Top with additional items as you like, pressing them into the top of the fudge. I added a couple of handfuls of peanut butter MM candies.
- Place in the fridge for 1 hour to chill or leave on the counter for several hours to set.
- Lift out of the pan with the foil, cut into squares, enjoy.
Notes
Low cost per serving.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
United States.
Butter Cracker Thin Mints
You can use Ritz crackers for this or go the frugal route (I know I will) and use a store brand butter cracker. This is incredibly easy and I wonder why I never thought of this. Quantity made is approximate.
Ingredients
- 500 grams chocolate compound, (chocolate bark, 1 lb)
- 3/4 teaspoon peppermint extract
- 40 butter crackers, Ritz or your choice, and as needed
Instructions
- Setup a double boiler and add the chocolate compound. Heat until the chocolate is fully melted. Stir in the peppermint extract. Line a baking pan or two with parchment paper or foil.
- When the chocolate is ready, drop a cracker in the chocolate, flip it over with a fork then lift it out and drip off excess, place the cracker on the paper or foil.
- Repeat until all the chocolate is used, I sprinkled the mints with some chocolate sprinkles I had on hand. I used 2 sleeves of a store brand cracker and made 45 mints.
- Allow crackers to fully cool or if in a rush, place them in the fridge for a few minutes.
- Serve and enjoy.
Notes
This is low cost based on the amount of mints made.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
United States.
Peach & Fruit Cocktail Pie
I made this on 23 Jan 2020, and it is excellent pie. Very easy to put together, common ingredients. This is a great way to use up canned peaches and fruit cocktail you may have sitting around.
Equipment
- Oven
- Pie Dish (9 inch)
Ingredients
- 2 pie crusts, store bought or homemade, Shortcut
- 1 can sliced peaches, drained, 15 oz (425 g) can
- 1 can fruit cocktail, aka mixed fruit, drained, 15 oz (425 g) can
- 1 cup sugar
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon vanilla extract
- ½ cup all purpose flour
- 1½ teaspoons butter, softened
- 1 egg, beaten
Instructions
- Preheat your oven to 180° C (350° F), get a 9 inch pie dish out, add the bottom crust to the dish.
- In a mixing bowl, add the drained peaches, fruit cocktail, sugar, cinnamon, nutmeg, lemon juice, and vanilla. Stir to mix.
- To the mixing bowl, sprinkle in half of the flour and stir until the flour is mixed in, repeat with the remaining flour. Add the butter and stir that in.
- Pour the mixture into the prepared pie dish and spread out evenly.
- Top with the second crust, flute the edges then cut some slits in the crust. Brush the top with beaten egg.
- Bake for 50-55 minutes or until the crust is golden brown. (I am absolutely horrible at fluting a pie crust, I need to work on that.) Move to a rack to cool.
- Slice, serve, and enjoy.
Notes
Low cost per serving.
Shortcut: Pie Crust, Basic Buttery Pie Crust, or Olive Oil Pie Crust.
Variants: 1. Feel free to make a lattice top with the second pie crust. 2. Serve with a scoop of vanilla ice cream. 3. After brushing the top with the beaten egg, sprinkle on some sugar for a sweet crust.
Chocolate Peanut Butter Cereal Treats
For Christmas 2019 my Mom gave me a cookbook, specifically 'the chocolate cookbook' and that is where this recipe comes from. On my to make list and soon, these sound delicious!
Ingredients
- 1/2 cup peanut butter
- 1/3 cup semisweet chocolate chips
- 1 tablespoon butter
- 5 cups mini marshmallows
- 6 cups rice crispy cereal
- 115 grams peanut butter MM candies, (4 oz)
Instructions
- Line a 9x13 pan with foil and spray the foil with non stick spray. Measure out the chocolate chips, MM candies, marshmallows, and cereal.
- Setup a double boiler, measure and add the peanut butter, chocolate chips, and butter.
- Stir often until the chips are melted and mixed into the peanut butter.
- Add the marshmallows and stir to melt down the marshmallows.
- The marshmallows will melt down and the mixture will be smooth.
- If you use a really large sauce pan, just remove from heat and add the cereal and MM candies and mix together, OR, you can do as I did and put the cereal in a large mixing bowl and add the marshmallow mixture on top along with the MM candies. Use two spoons like you are tossing salad and mix the cereal into the marshmallow mixture.
- Pour the mixture into the prepared pan and press evenly into the pan. Allow the pan to cool completely.
- Cut into bars, serve, and enjoy.
Notes
Low cost per serving.
Adapted from a recipe listed in 'the chocolate cookbook', page 70.
Ambrosia Salad
I remember this salad from when I was growing up, this is an excellent fruit salad. On my list to make this.
Ingredients
- 1 can Mandarin oranges, drained, (15 oz)
- 1 can pineapple tidbits, drained, (8 oz)
- 1 cup mini marshmallows, white or fruit flavored
- 1 cup shredded coconut
- 1 cup sour cream
Instructions
- Add the orange segments, pineapple pieces, marshmallows, and coconut to a mixing bowl. I used the fruit flavored marshmallows to add a little color to the salad.
- Give everything a gentle mix together.
- Add the sour cream and gently mix that in.
- Pour the salad into a serving bowl, cover and refrigerate for at least 2 hours.
- Serve and enjoy.
Notes
Low cost per serving.
Adapted from an internet recipe.
Haystacks
This is an old time recipe and is easy and tasty, only 4 ingredients.
Ingredients
- 1 cup butterscotch chips
- 1/2 cup peanut butter
- 1/2 cup salted peanuts
- 2 cups chow mein noodles
Instructions
- Setup a double boiler and add the butterscotch chips and peanut butter. Place on medium heat.
- Melt the chips and stir often until all the chips are melted and the mixture is smooth and creamy. Remove from heat.
- Stir in the peanuts until nearly all coated, then stir in the noodles until they are fully coated.
- Line a baking sheet with parchment paper, drop the mixture by teaspoonfuls and let sit until completely cooled, they will firm up once they have cooled.
- Serve and enjoy.
Notes
Low cost per serving.
Adapted from an internet recipe.
