Monday, February 27, 2012

Chunky Monkey Pie

I made this for Brad's birthday- so yummy! Cookie crust, bananas, chocolate/peanut butter filling, light topping, and copious honey roasted peanuts to top it all off! This makes TWO pies.

1 (3.4 oz) box instant chocolate pudding
1 cup cold water
1 (14-oz) can sweetened condensed milk
1/2 cup creamy peanut butter
1 pint heavy whipping cream, divided
2 (6 oz) cookie crusts (I used Oreo)
2 large or 4 small bananas
1/3 cup powdered sugar
Plenty of honey roasted peanuts!

In a medium bowl, combine pudding mix, cold water, sweetened condensed milk, and peanut butter. Mix well and place in the refrigerator to chill for a few minutes. In another bowl, whip 1 cup of cream until soft peaks form. Fold into the pudding mixture and then return the mixture to the refrigerator. Slice the bananas and layer them on the bottom of the crusts. Divide the pudding mixture between the two pie crusts. In a medium bowl, whip the remaining whipping cream with powdered sugar until soft peaks form and then spread it on top of the two pies. Refrigerate for several hours. Sprinkle with peanuts just before serving.

{Kudos to: Our Best Bites cookbook!}

Orange-Lemon Cake

I've made this twice so far, and both times everyone loved it! It's a great light dessert, and looks pretty fancy! The first time, I made the glaze as written; the second time, my husband made an alternate glaze (the second option)- both were great! I'd like to try mixing up the Jell-o flavor- maybe do a strawberry or raspberry lemonade-type flavor!

1 package (18 1/4 oz)  lemon cake mix
1 package (3 oz) orange Jell-o
2/3 cup water
2/3 cup canola oil
4 eggs

1 cup powdered sugar
3 to 4 teaspoons orange juice


1 cup powdered sugar
3 to 4 tablespoons milk
lemon juice to taste

In a large bowl, combine the cake ingredients; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Pour into a greased and floured 10-in fluted tube pan.  Bake at 350 for 30-40 minutes or until a toothpick inserted near the center comes out clean. Soak a bath towel in the sink with very hot water, and transfer pan directly from the oven to the towel for 10 seconds. Use a rubber spatula to loosen the cake from the sides of the pan, and then invert pan onto plate or wire rack. The cake should slide right out. 
Mix icing ingredients, and drizzle over cake. 

{Kudos to: Taste of Home Quick Cooking 2011!}

Cinnamony Carrot Cake

I've been meaning to post this for a while- a very simple and flavorful carrot cake with a subtle carrot flavor and just enough spice!

1 package yellow cake mix
1 1/4 cup water
1/2 cup butter, melted
3 eggs
2 cups shredded carrots
2 teaspoons cinnamon

Heat oven to 350. Combine cake mix, water, butter, and eggs in a large bowl. Beat as directed on cake package. Stir in carrots and cinnamon. Pour batter into greased 13 x 9 pan. Bake for 35 to 40 minutes. Cool completely.

4 cups powdered sugar
1/2 cup butter, softened
1/3 sour cream
3/4 teaspoon vanilla

Combine sugar, butter, sour cream, and vanilla in large bowl. Beat at medium speed until creamy. Spread on cake when cooled.

{Kudos to: The Best of Sandwich, New Hampshire Cookbook!}

Thursday, February 23, 2012

Chocolate Chip Oatmeal Bars

***Check out my new blog to find pics of this delicious dessert!

1 cup all-purpose flour
1 1/4 tsp baking powder
1/4 tsp salt
1 cup brown sugar
3/4 cup butter, softened
1 tsp vanilla extract
1/4 cup milk
2 cups quick oats
1 1/4 cups semisweet chocolate chips, divided

1. Heat oven to 375. Coat a 8 x 8 x 2-inch pan with nonstick cooking spray; set aside.
2. In a small bowl, whisk flour, baking powder, and salt together. In a large bowl, beat sugar and butter on medium-high speed until fluffy. Beat in vanilla. Reduce speed to low and beat in milk, then flour mixture. Stir in oats and 1 cup of the chocolate chips.
3. Spread batter into prepared baking pan. Bake for 35 minutes or until wooden pick inserted in center comes out clean. Cool completely on a wire rack. Microwave remaining 1/4 cup chocolate chips for 30 seconds; stir until smooth and drizzle over bars. Cut into squares.

Makes: 16 bars.

{Kudos to: Family Circle magazine}

Tuesday, February 14, 2012

Frozen Citrus Pie

This is so simple and is an especially nice dessert in the summer, although it has become a tradition at Thanksgiving or Christmas to have at least one alongside the other pies! My mom has used lots of different juices, so feel free to swap something in for the orange juice!

1 (6 oz) can orange juice concentrate
1 pint vanilla ice cream, softened
8 oz Cool Whip
1 (9-inch) graham cracker crust

Beat orange juice 30 seconds. Blend in ice cream. Fold in Cool Whip. Pour into crust. Freeze for 4 hours. Thaw 10 minutes before serving.

{Kudos to a Cub Scout cookbook via R.R.}