Desert Recipe's Exchange

[Cobra]

Banana Graham Dessert

Ingredients:
1 package (1.5 ounces) instant sugar-free vanilla pudding mix
2-3/4 cups fat-free milk
1 cup (8 ounces) fat-free sour cream
12 whole reduced-fat graham crackers
2 large firm bananas, sliced

Directions:

In a bowl, beat pudding mix and milk on low speed for 2 minutes. Fold in sour cream. Let stand for 5 minutes. In a 3-qt. bowl, layer a third of the graham crackers, bananas and pudding mixture. Repeat layers twice. Refrigerate. Yield: 9 servings.

[Cobra]

Peanut Butter 'N' Jelly Cake

Ingredients:
1/2 cup butter, softened
1/4 cup peanut butter
1-1/2 cups Domino® or C&H® Granulated Pure Cane Sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 cup milk

Frosting:
1/4 cup butter, softened
1/2 cup plus 1 tablespoon peanut butter
1-3/4 tablespoons vanilla extract
3 cups Domino® or C&H® Pure Cane Powdered Sugar
4 to 6 tablespoons milk
3/4 cup grape jelly

Directions:
In a large bowl, cream the butter and peanut butter until smooth. Add sugar; mix well. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to peanut butter mixture alternately with milk.

Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.

For frosting, in a bowl, beat the butter and peanut butter. Add the vanilla, confectioners' sugar and enough milk to achieve spreading consistency. Place one cake layer on a serving plate; spread with jelly. Top with the remaining cake layer; frost top and sides of cake with frosting.

Yield: 12 servings.

[Cobra]

Chocolate Ice Cream Pie

Ingredients:
3/4 cup small pecan halves, toasted
6 cups chocolate ice cream, softened
1/2 cup caramel ice cream topping, divided
1 graham cracker crust (9 inches)
2/3 cup whipped topping

Directions:
Set aside 12-16 pecan halves for garnish; chop remaining pecans. In a large bowl, combine the ice cream, 1/4 cup caramel topping and chopped pecans. Spread into pie crust. Cover and freeze for at least 2-1/2 hours.

Remove from the freezer 15 minutes before serving. Garnish with whipped topping, remaining caramel topping and reserved pecans. Yield: 6-8 servings.

[Cobra]

Orange Cream Dessert Squares

A sugar cookie crust with a hint of orange is the base for a creamy cheesecake filling.

INGREDIENTS:
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1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
2 tablespoons grated orange peel (from 2 large oranges)
2 packages (8 oz each) cream cheese, softened
1/4 cup sugar
1/2 cup SMUCKER'S® Sweet Orange Marmalade
1 teaspoon orange-flavored liqueur or 1/4 teaspoon orange extract
2 Eggland's Best eggs
3 tablespoons whipping (heavy) cream
2 drops orange food color (or 2 drops yellow and 1 drop red food color)
1 1/2 teaspoons LAND O LAKES® Butter
1/2 cup white vanilla baking chips

DIRECTIONS:
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1. Heat oven to 350°F. Press cookie dough evenly on bottom and 1 inch up sides of ungreased 13x9-inch (3-quart) glass baking dish. (If dough is sticky, use floured fingers.) Sprinkle evenly with orange peel.

2. In medium bowl, beat cream cheese, sugar, marmalade and liqueur with electric mixer on medium-high speed about 1 minute or until well blended. Add eggs; beat about 2 minutes or until well blended and mixture is creamy. Spread evenly in crust.

3. Bake 29 to 36 minutes or until crust is golden brown and center is set. Cool 1 hour.

4. In small microwavable bowl, microwave whipping cream and food color uncovered on High about 30 seconds or just until boiling. Add butter and baking chips; stir until chips are melted. Spread mixture evenly over bars. Refrigerate about 1 1/2 hours or until chilled and firm.

5. To serve, cut into 6 rows by 4 rows, using thin, sharp knife and wiping blade occasionally. Cover and refrigerate any remaining dessert squares.

High Altitude (3500-6500 ft): No change.

NUTRITION INFORMATION:
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1 Serving: Calories 210 (Calories from Fat 110); Total Fat 13g (Saturated Fat 6g, Trans Fat 1g); Cholesterol 45mg; Sodium 135mg; Total Carbohydrate 22g (Dietary Fiber 0g, Sugars 15g); Protein 3g Percent Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 2%; Iron 2% Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 1/2 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

[Cobra]

--Borden's Sweetened Condensed Milk--

3/4 Cup sugar
1/2 Cup water
1 Cup plus 2 Tbls. powdered milk

Combine all ingredients. Heat to boiling.
Cook until thick, this will take 15 to 20
minutes. This equals one can.

[Cobra]

Coffee Nut Torte

Ingredients
6 eggs
2 cups all-purpose flour
1 tablespoon baking powder
1-1/2 cups sugar
1/2 cup strong brewed coffee or espresso, room temperature
1 cup ground walnuts or pecans
Creamy Butter Frosting (recipe follows)
Coarsely chopped nuts (optional)

Directions
1. Separate eggs. Allow egg yolks and egg whites to stand at room temperature for 30 minutes. Grease the bottoms of three 9 x1-1/2-inch round cake pans. Line pans with waxed paper; grease waxed paper. Set pans aside. In a medium bowl, stir together flour and baking powder; set aside.

2. In a large mixing bowl, beat egg yolks, sugar and coffee with an electric mixer on low speed until combined. Beat on high speed about 5 minutes or until satin smooth. Add flour mixture and beat until combined; stir in nuts. Set aside.

3. Thoroughly wash beaters. In a very large mixing bowl, beat egg whites on medium speed until stiff peaks form (tips stand straight). Gradually fold batter into beaten egg whites until combined. Pour into prepared baking pans.

4. Bake in a 350 degrees oven for 20 to 25 minutes or until cake tops spring back when lightly touched (centers may dip slightly). Cool cake layers on wire racks for 10 minutes. Remove cake layers from pans; remove waxed paper. Cool thoroughly on wire racks. Spread 1/2 cup Creamy Butter Frosting on each layer; stack layers. Frost sides of cake with remaining frosting. If you like, garnish with chopped nuts. Loosely cover and chill cake for up to 3 days. Serves 12 to 14.

Creamy Butter Frosting:In a small saucepan, whisk 1/2 cup milk into 2 teaspoons cornstarch. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes more. If you like, stir in 1 tablespoon rum or 1/2 teaspoon rum extract. Cover surface with plastic wrap. Cool to room temperature (do not stir). In a large mixing bowl, beat 3/4 cup softened butter for 30 seconds. Add 2 cups powdered sugar; 2 tablespoons unsweetened cocoa powder, if you like; and 1 teaspoon vanilla. Beat with electric mixer on medium speed until light and fluffy. Add cooled milk mixture to butter mixture, half at a time, beating on low speed after each addition until smooth. Beat in 5 to 6 cups additional powdered sugar until spreading consistency. Makes about 3-1/4 cups frosting.

[Cobra]

Chocolate-Peanut Butter Cookie Pizza

INGREDIENTS:
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1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1 package (8 oz) cream cheese, softened
1/2 cup creamy peanut butter
1 cup powdered sugar
1/4 cup milk
1 cup frozen whipped topping, thawed
3/4 cup hot fudge topping
1/4 cup chopped peanuts

DIRECTIONS:
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1. Heat oven to 350°F. In ungreased 12-inch pizza pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.

2. Bake 15 to 20 minutes or until golden brown. Cool completely, about 30 minutes.

3. Meanwhile, in medium bowl, beat cream cheese, peanut butter, powdered sugar and milk until smooth. Fold in whipped topping.

4. Spread 1/2 cup of the fudge topping over cooled crust. Spread peanut butter mixture over top. Drizzle with remaining 1/4 cup fudge topping. Sprinkle with peanuts. Refrigerate at least 30 minutes or until serving time. Cut into wedges or squares.

High Altitude (3500-6500 ft): No change.

NUTRITION INFORMATION:
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1 Serving: Calories 440 (Calories from Fat 210); Total Fat 23g (Saturated Fat 9g, Trans Fat 1 1/2g); Cholesterol 30mg; Sodium 300mg; Total Carbohydrate 51g (Dietary Fiber 1g, Sugars 36g); Protein 8g Percent Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 6%; Iron 8% Exchanges: 1 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable; 1/2 High-Fat Meat; 3 1/2 Fat Carbohydrate Choices: 3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Do-Ahead
Prepare the cookie pizza crust up to a day ahead of time. After it's cooled, wrap it tightly in plastic wrap and store at room temperature until you're ready to top it off.

[Cobra]

Butterfinger Cake Recipe

This Butterfinger cake recipe is a delicious dessert. The frosting is so light you almost don't feel guilty indulging in it, so go ahead and have a second helping!

Butterfinger Cake

Ingredients:

1 chocolate cake mix
1 jar caramel topping
1 can condensed milk
1 16 oz. tub whipped topping
4 Butterfinger candy bars

Directions:

Bake cake according to package directions. As soon as you remove the cake from the oven, use the handle of a wooden spoon to punch several holes in the top. Combine the caramel topping and condensed milk and pour half of it all over the top of the cake so that it sinks into the holes you have made. Return the other half of the caramel and condensed milk mixture to the caramel topping jar and refrigerate until the next time you make this cake or use it to top ice cream. Let the cake cool.

Place the Butterfingers candy bars into a zippered storage bag and crumble them with a rolling pin. Combine the Butterfingers crumbles with the whipped topping and frost the cake.

Refrigerate until ready to serve.

[Cobra]

Red Velvet Whoopie Pie

Ingredients
2 cups all-purpose flour
2 Tbsp. unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1 tsp. vanilla
1/2 cup buttermilk
1 1-oz. bottle red food coloring (2 Tbsp.)
1 recipe Whoopie Pie Filling, recipe below

Directions
1. Preheat oven to 375 degrees F. Line baking sheets with parchment; set aside. In medium bowl combine flour, cocoa powder, baking soda, and salt; set aside.

2. In large mixing bowl beat butter on medium to high 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition just until combined. Stir in food coloring.

3. Spoon batter in 1- or 2-inch diameter rounds, about 1/2-inch high on prepared baking sheets, allowing 1 inch between each round.

4. Bake 7 to 9 minutes for 1-inch cookies or 9 to 11 minutes for 2-inch cookies, or until tops are set. Cool completely on baking sheets on rack. Remove cooled cookies from baking sheets.

5. To fill, dollop Whoopie Pie Filling on flat sides of half the cookies. Top with remaining cookies, flat sides down. Makes 60 one-inch or 42 two-inch cookies.

6. Whoopie Pie Filling: In medium mixing bowl beat 1/4 cup softened butter and half an 8-ounce package softened cream cheese until smooth. Fold in one 7-ounce jar marshmallow creme.

7. To store: Refrigerate in airtight container up to 4 days. Let stand at room temperature 15 minutes before serving.

Nutrition Facts
Calories 70, Total Fat (g) 3, Saturated Fat (g) 2, Monounsaturated Fat (g) 1, Polyunsaturated Fat (g) 0, Cholesterol (mg) 12, Sodium (mg) 49, Carbohydrate (g) 10, Total Sugar (g) 5, Fiber (g) 0, Protein (g) 1, Vitamin C (DV%) 0, Calcium (DV%) 1, Iron (DV%) 2, Percent Daily Values are based on a 2,000 calorie diet.

[Cobra]

Peanut Butter And Jelly Pizza

Ingredients:

* 1 12" pizza crust (store-bought or pizza dough mix)
* 1 cup creamy peanut butter (not crunchy)
* 1 cup strawberry preserves (may substitute any preferred jam/jelly flavor)

Directions:

Preheat oven to 350 degrees.

Place pizza crust on baking sheet. Melt peanut butter in the microwave until it is pourable. Pour and spread peanut butter onto pizza crust with a spatula. Spoon strawberry preserves onto the crust and spread completely over the peanut butter.


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Another Recipe for it is:


Ingredients: Toppings

1 1/2 cups - Your favorite creamy peanut butter
1 1/2 cups - Your favorite jelly, jam or preserves.

Ingredients: Dough

A 15 oz. ball of classic pizza dough. Find the recipe here.

Preparation:

It doesn't make any sense, for a true pizza aficionado, to put the peanut butter and jelly on the baked pizza crust after baking the pizza dough. Why bother? Try this simple formula.

First prepare a sheet of pizza dough and pan it into your favorite pizza pan.

In two separate sauce pans, melt 1 1/2 cups of creamy peanut butter and 1 1/2 cups of your favorite jelly, jam or preservatives. Stir each until liquid and easy to pour. No need to boil the mixtures. Then, drizzle the peanut butter mixture over the dough followed by the jelly mixture.

Have some fun making crisscrosses, alternating stripes, star-like shapes, concentric circles or other patterns with the peanut butter and jelly mixtures.

For added interest; try using a creamy and a crunchy peanut butter and two or more kinds of jelly of differing colors and flavors. Liquefy each of them separately, as above, then get creative!

Turn an otherwise bland peanut butter and jelly pizza into a work of art that is both eye appealing and satisfies everyone's taste. (The peanut butter and jelly toppings do not have to be slathered solidly over the dough surface). Bake the pizza as usual until the crust and bottom of the dough has browned.
Bake in a 400°F oven, middle rack for about 20 minutes.

Let set and cool for 10 minutes, slice and serve!
Place pizza in 350 degree oven for 20 minutes. Remove from oven and let stand for five minutes before slicing and serving.

Cut pizza into eight equal slices. (Tastes good hot, warm, or cold the next day from the fridge!)

Serving Size: Makes 8 Servings

Nutritional Information: Per serving: 439 calories, 20g fat (4g sat., 9g mono.), 0mg cholesterol, 250mg sodium, 56g carb., 4g fiber, 8g protein.
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I have posted these 2 recipes in both categories. You could have it for desert or as a main meal.