Eclair Cake

A family favorite, SUPER easy!

In a 9x13, make a graham cracker crust.

(I crush a sleeve and a half of crax, melt 3/4 stick butter, throw in some cinnamon, mix together in 9x13 and bake at 350* for about 10-15)

Allow to cool completely.

In a separate bowl, combine 3 c. milk and 1 lg. box of instant vanilla pudding.

Stir until it begins to thicken. Then slowly fold in 1 container of Cool Whip.

Spread evenly over the crust.

Melt 1 tub of chocolate icing in microwave for about 45 seconds.

Pour slowly over pudding mixture. Spread evenly.

Refrigerate at least 2 hours before serving.

Cobbler Recipe

Antique Mommy posted what looks like an awesome cobbler recipe.

Wanted a place to remember it!

I Am Unbelievably Lazy

This looks absolutely scrumptious, and a tad bit healthier/ lighter than most desserts.

Mexican Sundae's

This recipe was born in my head a week ago when I was waiting for fresh tortilla's from the tortilla maker at HEB.

Blue Bell Vanilla Bean Ice Cream
Bag of Bunuelo Chips (tortilla chips coated in cinnamon and sugar, in Abilene you can get them at the tortilla maker stand on the bottom shelves under the fresh tortillas.)
Caramel Ice Cream Topping
Whipped Cream, I use the canned kind that you can squirt out.
Marisino Cherries

Dish out a couple of scoops of the vanilla bean ice cream. Crush a couple of the bunuelo chips on top, then drizzle caramel sauce. Cover top with whipped cream. Make it tall. Take a whole chip and stick it into the side of the whipped cream. Put cherrie on top. My kids also liked this with hot fudge topping in addition to or instead of the caramel.

It looks pretty and tastes delicious. If you have ever had the Dessert Nacho's at Abuelo's this is basically the same thing but it is put together like a sundae instead. Yummy.

Layered Ice Cream Cake

15 oreos
1 TBSP. milk
8 or 9 ice cream sandwiches
1 pint mint chocolate chip ice cream (I used regular chocolate chip -- we don't like mint)
1 pint vanilla ice cream
1 pint strawberry ice cream
1 8-oz. container, Cool Whip

Coat bottom and side of a springform pan w/ nonstick cooking spray. I then lined it with Saran, using the cooking spray to help it stick.

Finely crush 12 of the oreos using a food processor. Add milk; pulse just until mixture holds together. Set aside.

Unwrap ice cream sandwich and cut into quarters by cutting it in half lengthwise, then crosswise. Stack strips of sandwiches on end, packing them snugly together, around the edges of the pan.

Repeat with enough sandwiches to form edge -- work quickly!

Spoon cookie crumbs into center of pan; press firmly over bottom of pan. Freeze for 1 hour.

Remove ice cream from freezer and let sit for 15 minutes. Transfer one flavor to a bowl and stir until a firm spreading consistency (I don't know what this means -- you'll figure it out!) Repeat for each flavor. Remove pan from freezer. Spread choc. chip ice cream on bottom, then top with vanilla and strawberry, spreading all layers level. Top with whipped topping, "swirling top decoratively"! Crush the remaining oreos and sprinkle over cake. Return to freezer, freeze overnight.

Strawberry Daquiri Dessert

Pretzel Crust in a 9x13 pan

1 can Eagle Brand Condensed Milk
1/2 c. fresh lime juice
1 c. pureed strawberries.

Combine those 3 ingredients, then fold in:

1 container Cool Whip.

Freeze for at least 4 hours. Serve with fresh strawberries (I put a few slices on top of each square).

Carolyn's Carrot Cake

(by Roxanne)

(Makes one bundt or two 9" layers)
2 C. flour
2 C. sugar
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1/2-1 tsp. ground cloves
1/2-1 tsp. ground nutmeg (optional)
4 eggs
1 C. oil
4 C. grated carrots (about 8 lg.)
1/2 C. chopped pecans (optional)
1/2 C. raisins (optional)
Beat eggs 'til frothy, add oil and mix, add dry ingredients and mix (batter will be VERY thick), add carrots and mix (batter will get thin), stir in raisins and nuts. Bake at 350 for 25-30 minutes for layers and 50 minutes (or so) for bundt. Cool in pan 10 minutes then turn out.

Cream Cheese Frosting (good for whatever ails you. . .also delicious on any baked good)
1 8 oz. pkg. cream cheese, softened
1 stick butter, softened
1 tsp. vanilla
4 C. powdered sugar, sifted

Cream 1st 3 ingredients together, add powdered about a cup or so at a time. You can add more or less sugar to make it creamier or stiffer.

Glenda's Oatmeal Cookies

by Roxanne
This is my mom's recipe. . .I've had them all of my life and they are great--if in doubt (on whether they are done or not), pull 'em out--of the oven that is--and they will be chewy. Hope this one works for you.

OATMEAL COOKIES
1 C. butter or margarine
1 C. sugar
1 C. brown sugar
2 eggs
1 C. flour
1 tsp. soda
1/2 tsp. salt
3 C. oats
1/2 C. chopped nuts or raisins
Cream butter and sugars, add eggs and beat in, add dry ingredients, then stir in nuts or raisins. Bake at 350 15 minutes or until light brown at edges.

Easy Chocolate "Mousse"

Not really Mousse, but a great way to fake it.

1 3/4 c. skim milk
1 pkg. instant chocolate fudge pudding mix
1 8 oz. container non-dairy whipped topping, thawed

Pour the milk into a large bowl and add the pudding mix. Beat on the lowest speed of a mixer for about 3 minutes. Carefully fold in the thawed whipped topping until the color of the mixture is even. Spoon into dessert glasses and chill for at least 20 minutes before serving. Serves 4.

Strawberry Ice Pops

I lifted this from another Sarah's blog b/c I wanted to be able to find the recipe when I have strawberries!

2 pints fresh, ripe strawberries, hulled (cut out the stem and the surrounding white stuff)
1/2 cup frozen apple juice concentrate
8 wooden popsicle sticks
8 large dixie cups

Mash strawberries coarsely with a fork, or pulse briefly in a food processor, leaving some chunks. Stir in undiluted apple juice concentrate. Spoon into ice-pop molds or small cups and partially freeze; then push a wooden stick into each. Freeze for at least 6 hours. Unmold (dip mold or cup into warm water for a few seconds if needed) and serve. Makes 8 ice pops.

White Chocolate Butterfinger Ice Cream

Remember my friend Laura, that makes up recipes while laying in bed at night?

by Laura
Here's a recipe I came up with in bed one night:

White Chocolate Butterfinger Ice Cream

2 cans Eagle Brand Condensed Milk
2 cans evaporated skim milk
2 boxes white chocolate pudding (I use sugar-free instant)
1/2 teaspoon salt
2 Tablespoons vanilla (or vanilla rum)
5 eggs (optional)
6 Butterfinger bars, crushed
Milk, to fill

Mix first 6 ingredients. Cook if desired, then cool (this can be done the night before; I don't cook the mixture, therefore a fugitive from the egg police.) Add candy bars and pour into your ice cream maker. Fill to the line with milk and freeze according to your ice cream maker.

Pumpkin Cheesecake

Serves 12 (people that won't eat cheesecake, or 6 who will. Sarah's editorial)

1 1/4 cups gingersnap cookie crumbs (crush about 20
cookies in a plastic bag with a rolling pin)
1/4 cup unsalted butter -- melted
3 (8 ounce) packages cream cheese -- softened
1 cup sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 (16 ounce) can pumpkin puree (NOT pumpkin pie filling)
4 eggs
3/4 cup chilled whipping cream (need to whip it with
2 teaspoons sugar and a teaspoon of vanilla)

Preheat the oven to 350 degrees.

In a large mixing bowl, mix the cookie crumbs and butter. Press
evenly on the bottom of a 9" spring form pan inches. Bake 10 minutes,
then let cool.

Reduce oven temp. to 300 degrees.

In another large bowl, beat the cream cheese, sugar, the cinnamon and
ginger on medium speed until smooth. Add pumpkin puree. Now add in
the eggs, one at a time on low speed. Pour into the cookie crumb pie
shell.

Bake your cheesecake until center is firm, about 1 1/4 hours. Cool to
room temperature. Cover and refrigerate at least 3 hours. (but in
your case, you did it two days prior at least)

To loosen cheesecake from the sides of the pan, unbuckle the side and
carefully remove. Serve a dollop of whip cream on the cheesecake.

This recipe is to die for!

Miss Patty's Peanut Butter Milk-Shake

Several scoops vanilla ice cream
1 cup plus more milk
2-3 Tbls. peanut butter, more to taste
optional chocolate syrup

Mix all ingredients in the blender, add milk until milkshake consistancy. If you want to add chocolate syrup you can add it in the blender or drizzle over the top of the shake.

This recipe was given to Jack from his speech therapist at Baylor. We made it and the kids all loved it, I made a second batch that same day.

from Tammy
6/10/2005 9:09 AM

Quick & Yummy Strawberry Trifle

Pound cake cut into cubes
White chocolate-flavored instant pudding, prepared according to package directions
Sliced strawberries
Whipped topping

Layer the cake cubes, pudding and strawberries in a trifle dish, making about three layers. Top with whipped topping.

This is a very pretty and easy summer dessert.
Robin Saylor