Archive for the ‘DESSERTS’ Category
Easy Pistachio Pie
I made this exactly as written and it is delicious, my family loved this! Easy to assemble and looks beautiful when served.
Equipment
- Electric Mixer
Ingredients
- 226 grams cream cheese, softened, (8 oz)
- 1 box jello pistachio pudding mix, (96 g / 3.4 oz)
- 1 can crushed pineapple, undrained, (567 g / 20 oz / 1 lb 4 oz)
- 1 cup mini marshmallows
- 1 container Cool Whip whipped topping, (8 oz / 226 g)
- graham cracker pie crust, store bought or homemade
Toppings - Optional
- whipped topping, can or fresh whipped
- maraschino cherries
- ¼ cup pistachio nuts, chopped
Instructions
- In large bowl, add the cream cheese and jello mix.
- Beat with an electric mixer until the cream cheese is light and fluffy.
- Add the undrained can of crushed pineapple and mix together with the cream cheese using the electric mixer.
- Stir in the marshmallows.
- Fold in the whipped topping. (I forgot to get a photo after this step.)
- Spoon mixture into the prepared pie crust. Place in the fridge for at least 3 hours to chill and set up.
For the Topping - Optional
- Before serving, use a can of whipped cream, or pipe if using fresh made whipped cream, and add a border around the top of the pie. Place cherries as desired on top of the whipped cream, and sprinkle with chopped pistachios as desired.
- Slice, serve, and enjoy.
Notes
High cost per serving just based on the limited availability of the whipped topping and pistachio jello. I will prepare this using fresh made whipped cream and will comment on how that goes.
Rice Pudding
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Dessert Dishes
Ingredients
- 1 can condensed Cheddar cheese soup, (10½ oz / 298 g), Shortcut
- 4 cups milk
- ½ cup Sweetener Option
- Flavoring Option
- Spice Option, ground
- ⅓ cup dry white rice
- Addition Option
OPTIONS
Sweetener - Use 1 Item
- sugar
- honey
- brown sugar, packed
- molasses
Flavoring - Use 1 Item
- 2 teaspoons vanilla extract
- ½ teaspoon lemon peel, grated
- 1 teaspoon vanilla extract, plus ½ teaspoon almond extract
- 1 teaspoon orange peel, grated
Spice - Use 1 Item
- ½ teaspoon cinnamon
- ⅛ teaspoon cloves
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
Addition - Use 1 Item
- ½ cup raisins
- 1 can crushed pineapple, drained, (8 oz / 227 g), plus ¼ cup flaked coconut
- ½ cup dates, chopped
- ½ cup dried figs, chopped
Instructions
- In a 4 quart saucepan, mix together the soup, milk, Sweetener, Flavoring, and Spice Options. Place on medium heat and bring to a boil, stirring constantly.
- Once boiling, stir in the rice and reduce heat to low. Simmer uncovered for about 1 hour or until the rice is very tender and the mixture is thickened, stirring occasionally.
- Stir in the Addition Option.
- Pour into individual dessert dishes. Place dishes in the fridge until serving time, or at least 4 hours.
- Serve and enjoy.
Notes
Low cost.
Shortcut: Condensed Cheddar Cheese Soup.
Spicy Vegetable Cake
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Tube Pan (10 inch)
- Electric Mixer
- Oven
Ingredients
- 2 cups all-purpose flour
- 1⅓ cups brown sugar, packed
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Spice Option, ground
- 1 can condensed tomato soup, (10½ oz / 298 g), Shortcut
- ½ cup shortening
- 2 eggs
- ¼ cup Syrup Option
- 1 cup Vegetable Option, shredded
- ½ cup Addition Option
- whipped cream, optional, for serving if desired
OPTIONS
Spice - Use 1 Item
- 1 teaspoon allspice, plus 1 teaspoon nutmeg plus 1 teaspoon cinnamon
- 1½ teaspoons ginger, plus ½ teaspoons clove plus ½ teaspoon cinnamon
- 1 tablespoon pumpkin pie spice, Shortcut
Syrup - Use 1 Item
- molasses
- honey
- maple syrup
Vegetable - Use 1 Item
- carrot
- zucchini
- sweet potato, peeled
Addition - Use 1 Item
- raisins
- flaked coconut
- nuts, chopped
Instructions
- Preheat your oven to 180° C (350° F). Grease with butter and flour, a 10 inch tube pan.
- In a large mixing bowl, add the flour, brown sugar, baking powder, baking soda, and Spice Option. Whisk together.
- Add the soup and shortening. Beat with electric mixer on medium speed for 2 minutes, scraping sides and bottom of bowl.
- Add the eggs and Syrup Option and beat for 2 more minutes.
- Fold in the Vegetable and Addition Options.
- Pour batter into the prepared pan. Bake for 1 hour or until toothpick inserted comes out clean.
- Cool in the pan on a wire rack for 10 minutes.
- Run a butter knife along the edges, turn out the cake onto a plate and allow cake to cool completely.
- Slice and serve plain or topped with whipped topping. Enjoy.
Notes
Low cost.
Shortcuts: Condensed Tomato Soup, Pumpkin Pie Spice.
Variant: 1. Can also be baked in a 9x13 inch baking pan, same temperature and adjust time to 40-50 minutes.
Souper Cheesecake
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Springform Pan (9 inch)
- Electric Mixer
Ingredients
- 1 cup Crumbs Option
- ¼ cup butter, melted
- 340 grams cream cheese, softened, (12 oz)
- ⅔ cup sugar
- 3 eggs
- 1 can condensed Cheddar cheese soup, (10½ oz / 298 g), Shortcut
- Flavoring 1 Option
- Flavoring 2 Option
- Topping Option
OPTIONS
Crumbs - Use 1 Item
- graham cracker
- zwieback
- gingersnap
- vanilla wafer
Flavoring 1 - Use 1 Item
- 1 teaspoon lemon peel, grated
- 2 teaspoons orange peel, grated
- 1 teaspoon pumpkin spice, Shortcut
- 85 grams semi-sweet chocolate chips, melted, (3 oz)
Flavoring 2 - Use 1 Item
- 2 tablespoons lemon juice
- 2 tablespoons orange juice
- 2 teaspoons vanilla extract
- 2 tablespoons coffee liqueur
Topping - Use 1 Item
- fresh strawberries
- fresh blueberries
- canned cherry pie filling
- sweetened whipped cream
Instructions
- In a small bowl, mix together Crumbs Option and melted butter.
- Press crumb mixture into the bottom of a 9 inch springform pan to form an even layer. Set pan aside.
- To a large mixing bowl, add the cream cheese and beat with an electric mixer at medium speed until smooth.
- Add the sugar and beat until mixture is smooth, then add the eggs and beat until smooth.
- Add the soup and Flavoring 1 and Flavoring 2 Options. Beat until mixture is well blended.
- Pour mixture into prepared springform pan. Bake for 1 hour or until the egdes are puffed up and the center is set.
- Cool completely in the pan on a wire rack. Place in the fridge until you serve.
- Remove springform band, top with Topping Option.
- Slice and serve, and enjoy.
Notes
Low cost based on number of servings.
Shortcuts: Condensed Cheddar Cheese Soup, Pumpkin Pie Spice.
Three-fruit Cake Squares
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Electric Mixer
- Baking Pan (9x13 inch)
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Spice Option
- ½ cup butter, softened
- 1½ cups sugar
- 2 eggs
- 1 can condensed tomato soup, (10½ oz / 298 g), Shortcut
- Flavoring Option
- ½ cup apple, chopped
- ½ cup Fruit Option
- ½ cup Dried Fruit Option
- powdered sugar, as needed
OPTIONS
Spice - Use 1 Item
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice, plus ½ teaspoon ground ginger
Flavoring - Use 1 Item
- 1 teaspoon lemon peel, grated
- ½ teaspoon almond extract
- 1 teaspoon vanilla extract
Fruit - Use 1 Item
- cranberries, chopped, fresh or frozen
- pineapple, canned, crushed, drained
- blueberries, fresh or frozen
Dried Fruit - Use 1 Item
- dried apricots, chopped
- raisins
- dried figs, chopped
Instructions
- Preheat your oven to 180° C (350° F). Grease and flour a 9x13 inch baking pan.
- In a mixing bowl, add the flour, baking powder, baking soda, and Spice Option. Whisk together and set aside.
- In a large mixing bowl, add the butter and sugar. Beat with an electric mixer on medium speed until fluffy.
- Add eggs one at a time and beat until smooth after each one.
- Add the soup and beat for 1 minute, then add the Flavoring Option and beat for 1 minute.
- Add ½ the flour and beat for 1 minute, then add the remaining flour and beat for 1 minute.
- Stir in the apple, Fruit and Dried Fruit Options until just mixed.
- Pour into prepared pan, bake for 40 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack.
- Dust with powdered sugar as desired.
- Cut into squares, serve, and enjoy.
Notes
Low cost per serving.
Shortcut: Condensed Tomato Soup.
Fruited Spice Cake Squares
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Sheet Pan (10x15 inch)
Ingredients
- 1 box spice cake mix, 2 layer size, Shortcut
- 1 can condensed tomato soup, (10½ oz / 298 g), Shortcut
- ½ cup water
- 2 eggs
- 1 cup Fruit Option
- ½ cup butter, softened
- 3 cups powdered sugar
- 1 teaspoon Flavoring Option
- 3 tablespoons Liquid Option
- 1 cup Topping Option
OPTIONS
Fruit - Use 1 Item
- raisins
- dried apricots, chopped
- prunes, chopped
Flavoring - Use 1 Item
- orange peel, grated
- vanilla extract
- lemon peel, grated
Liquid - Use 1 Item
- orange juice
- milk
- apple juice
Topping - Use 1 Item
- walnuts, finely chopped
- granola
- flaked coconut, toasted
Instructions
- Preheat your oven to 180° C (350° F). Grease a 10x15 inch sheet pan with butter.
- To a large mixing bowl, add the cake mix, tomato soup, water, and eggs, and mix according to the cake mix instructions.
- Fold in the Fruit Option.
- Pour batter into the prepared sheet pan.
- Bake for 25-30 or until a toothpick inserted in the middle comes out clean. Place sheet pan on a wire rack and allow to cool completely.
- To a medium size mixing bowl, add the butter and beat until creamy. Stir in the Flavoring and Liquid Options. Gradually add the powdered sugar, mixing until smooth after each addition.
- Spread frosting on cooled cake.
- Sprinkle with the Topping Option.
- Cut into squares, serve and enjoy.
Notes
Low cost per serving.
Shortcuts: Homemade Spice Cake Mix, Condensed Tomato Soup.
Saucepan Brownies
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. I made these on 23 Mar 2021, these are excellent brownies, very easy to put together. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
Ingredients
- ½ cup butter, (1 stick / ½ block)
- Flavoring Option
- 1 can condensed Cheddar cheese soup, (10½ oz / 298 g)
- ½ cup Sweetener Option
- 2 eggs, beaten
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup Addition Option
OPTIONS
Flavoring - Use 1 Item
- 1 package semi-sweet chocolate chips, (12 oz / 340 g)
- 1 package butterscotch chips, reduce butter to ¼ cup, (12 oz / 340 g)
- 1 package white chocolate chips, (12 oz / 340 g)
Sweetener - Use 1 Item
- sugar
- brown sugar, packed
- light corn syrup
Addition - Use 1 Item
- pecans, chopped
- coconut, flaked or shredded
- pistachio nuts, hulled
Instructions
- Preheat your oven to 180° C (350° F). Grease a 9x13 inch baking pan with butter or cooking spray.
- To a 3 quart saucepan, add the butter and place on medium heat. Melt the butter then reduce heat to low.
- Add the Flavoring Option and stir until fully melted. Remove from heat.
- Using a spoon, beat in the soup, Sweetener Option, and eggs.
- Stir in the flour and baking powder.
- Stir in ¾ cup of the Addition Option.
- Pour batter into the prepared baking pan and spread evenly. Sprinkle remaining ¼ cup of the Addition Option over the top.
- Bake for 25-35 minutes or until top springs back when lightly touched. Cool in pan on a wire rack until completely cooled.
- Cut and serve. The recipes states 24 brownies if you prefer smaller ones, I simply cut the brownies into 12 pieces for large brownies, perfect. Enjoy.
Notes
Low cost per serving.
Shortcut: Condensed Cheddar Cheese Soup.
Cherry Chocolate Chip Cookies
This recipe comes from a label on a package of Sunrise Fruit Products candied red cherries. The nice thing about this recipe is candied red cherries are available in Thailand, I have found them on Lazada.
Equipment
- Oven
- Electric Mixer
Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened, (2 sticks / 1 block)
- ¾ cup sugar
- ¾ cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 eggs
- 1 bag semi-sweet chocolate chips, (12 oz / 340 g)
- 1 cup nuts, chopped
- 226 grams candied red cherries, (8 oz)
Instructions
- Preheat your oven to 190° C / (375° F). Get out at least 1 baking sheet, you can use the sheet ungreased or for easier cleanup, line sheet(s) with parchment paper.
- In a mixing bowl, add the flour, baking soda, and salt. Whisk together.
- In a large mixing bowl, add the butter, sugars, and vanilla. Beat with an electric mixer until creamy.
- Add the eggs and beat to incorporate.
- Add about half flour mixture and mix together with a large sturdy spoon, when combined, add the remaining flour and mix together.
- Add the walnuts, chocolate chips, and cherries. Stir to mix together.
- Drop by rounded tablespoons on to baking sheet(s).
- Bake for 9-12 or until the edges are starting to brown. Remove from oven and leave cookies on the sheet to cool for 10 minutes then remove them to a rack to completely.
- Enjoy.
Favorite Dream Cake
I bought the Kroger store brand of Dream Whip, simply named Whipped Topping Mix and this recipe was on the back. This can be made with the name brand Dream Whip or a store brand of that product. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Bundt Pan
- Electric Mixer
Ingredients
BASE Recipe
- 1 box cake mix, see options
- 1 packet Whipped Topping Mix, (Dream Whip)
- 4 eggs
- 1 cup milk
- 1 teaspoon vanilla extract
CAKE MIX OPTIONS
Spice Cake
- 1 box spice cake mix, Shortcut
- 2 bananas, mashed
Yellow Cake
- 1 box yellow cake mix, Shortcut
- ½ cup orange juice
- 2 teaspoons orange zest
Chocolate Cake
- 1 box chocolate cake mix, Shortcut
- 1 tablespoon instant espresso
- 1 cup mini chocolate chips
Icing
- 1½ cups powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
For the Cake
- Preheat your oven to 180° C (350° F). Grease a bundt pan with butter or cooking spray, and flour the pan as well.
- I made the chocolate version of this and used my homemade cake mix for this. If using a boxed mix, just add that to a large mixing bowl.
- To the mixing bowl, add the rest of the Base Recipe ingredients as well as any ingredients listed under the Cake Option you are making. Mix with an electric mixer for 2-3 minutes to fully mix everything, optionally you can just mix by hand, which is what I did this time.
- Pour batter into the prepared bundt pan.
- Bake for 35-40 minutes or until a toothpick inserted comes out clean. Remove from the oven and place on a rack to cool for 10-15 minutes.
- Run a butter knife around the edge, plate plate upside down on the pan, invert the pan and the cake should drop out onto the plate. Allow the cake to cool completely.
For the Icing
- Add the icing ingredients to a mixing bowl, and only use 2 tablespoons of milk to start with, add additional milk as needed for the consistency you desire.
- Mix together the ingredients until the icing is smooth.
- Drizzle over the cooled cake. I really liked the consistency this batch, makes the cake look like a snow capped chocolate mountain.
- Slice, serve, and enjoy.
Notes
Low cost per serving.
Shortcuts: Spice Cake Mix, Yellow Cake Mix, Chocolate Cake Mix.
Rolo Crackers
I seen these on the internet on various sites from time to time and decided to give this a try. I made these on 7 Feb 2021, and they very good! I made a batch of these after I was baking some cookies, so I did not turn on the oven just for these. No quantities are given, this is a make as much or as little as you desire. Highly recommended for a quick dessert.
Equipment
- Oven
Ingredients
- Rolo candies
- butter crackers, Ritz or store brand
Instructions
- Preheat your oven to 180° C (350° F) or as I did, just use the oven after baking another dish. Line a baking sheet with parchment paper.
- Unwrap the Rolo candies and count out the butter crackers, you will need twice as many crackers as Rolo candies. For this batch I used 20 candies.
- Place butter crackers upside down on the parchment paper.
- Place a Rolo candy in the center of each cracker. Bake for 5 minutes and remove from oven.
- As soon as the sheet is removed from the oven, place a butter cracker, right side up, on top of a Rolo candy and push down to make a sandwich cookie. Repeat with remaining crackers.
- Remove from the sheet to a plate and allow to cool. When cooled, serve and enjoy.
Notes
Low cost per serving.
