Okay, here are the recipes I collected from the cabin. Sorry it took a few days to get them posted. I know there were some other really great treats that were served (like Aunt KD's brownies, or maybe they were Tasha's). If you have more recipes, email them to me and I'll get them up ASAP!
Thanks for all the yummy food that ruined my diet!
Friday, July 10, 2009
Chocolate Brownie Trifle from Amy
Ingredients:
1 package brownie mix for 9x13 pan
1 large pkg. (6 oz.) chocolate instant pudding
1 12 oz. tub of Cool Whip
Heath chocolate covered toffee bits (found by chocolate chips in baking aisle)
Make brownies according to package instructions. Cool slightly. Divide brownies in half. While still warm, crumble in bottom of trifle dish or small glass punch bowl. Make pudding according to instructions. Divide pudding in half. Pour ½ over brownies. Spread ½ Cool Whip over pudding. Repeat last three layers. Sprinkle toffee bits over the top for garnish. May also garnish with raspberries or strawberries to add "holiday color!" Set in refrigerator overnight.
To reduce fat and calories, use Fat Free Brownies, Sugar Free Pudding, Skim Milk and Lite Cool Whip. Tastes just as good!!
1 package brownie mix for 9x13 pan
1 large pkg. (6 oz.) chocolate instant pudding
1 12 oz. tub of Cool Whip
Heath chocolate covered toffee bits (found by chocolate chips in baking aisle)
Make brownies according to package instructions. Cool slightly. Divide brownies in half. While still warm, crumble in bottom of trifle dish or small glass punch bowl. Make pudding according to instructions. Divide pudding in half. Pour ½ over brownies. Spread ½ Cool Whip over pudding. Repeat last three layers. Sprinkle toffee bits over the top for garnish. May also garnish with raspberries or strawberries to add "holiday color!" Set in refrigerator overnight.
To reduce fat and calories, use Fat Free Brownies, Sugar Free Pudding, Skim Milk and Lite Cool Whip. Tastes just as good!!
Hot Fudge Ice Cream Bar Dessert from Magen
20 ice cream sandwiches
1 16oz. jar of Hot Fudge topping
3/4 cup Peanut Butter
12 oz. Cool Whip
1 cup Peanuts
Microwave the Hot Fudge syrup for about 2 minutes (do not allow to boil).
Stir in Peanut Butter until smooth. Set aside to cool.
In a 13x9 pan, line bottom with 10 ice cream sandwiches. Spoon 1/2 of the Hot Fudge/Peanut Butter mixture on top, then half of the cool whip and top with 1/2 cup peanuts. Repeat to make second layer. Freeze until firm, about 1 hour.
1 16oz. jar of Hot Fudge topping
3/4 cup Peanut Butter
12 oz. Cool Whip
1 cup Peanuts
Microwave the Hot Fudge syrup for about 2 minutes (do not allow to boil).
Stir in Peanut Butter until smooth. Set aside to cool.
In a 13x9 pan, line bottom with 10 ice cream sandwiches. Spoon 1/2 of the Hot Fudge/Peanut Butter mixture on top, then half of the cool whip and top with 1/2 cup peanuts. Repeat to make second layer. Freeze until firm, about 1 hour.
Scotch-a-Roos from Kory
1 cup Karo syrup
1 cup Sugar
1 cup Peanut Butter
Rice Krispies
1 cup Chocolate Chips
1 cup Butterscotch Chips
Mix Karo syrup and sugar and bring to a boil.
Take off heat and add peanut butter. Mix until smooth.
Add enough Rice Krispies to desired gooeyness.
Press into a large, butter cookie sheet.
Melt together chocolate and butterscotch chips. Smooth over rice krispie mixture.
Let set before cutting.
1 cup Sugar
1 cup Peanut Butter
Rice Krispies
1 cup Chocolate Chips
1 cup Butterscotch Chips
Mix Karo syrup and sugar and bring to a boil.
Take off heat and add peanut butter. Mix until smooth.
Add enough Rice Krispies to desired gooeyness.
Press into a large, butter cookie sheet.
Melt together chocolate and butterscotch chips. Smooth over rice krispie mixture.
Let set before cutting.
Fudge from Amanie
1 pint heavy whipping cream
4 cups sugar (no wonder it's so sweet)
1 cup butter (and rich!)
3 large chocolate bars (Symphony*)
Using a large pan, mix together cream and sugar. Heat. DO NOT STIR while cooking. Cook until mixture is at a "soft ball" stage (225-235 degrees).
Remove from heat and add butter (cut into small pieces). Do NOT STIR!
Once butter has melted, pour mixture over the chocolate bars in a mixing bowl and beat with electric mixer until smooth. Pour into a buttered 9x13 pan and chill until set.
*We also discussed using chocolate bars with nuts or toffee chips in it as well.
4 cups sugar (no wonder it's so sweet)
1 cup butter (and rich!)
3 large chocolate bars (Symphony*)
Using a large pan, mix together cream and sugar. Heat. DO NOT STIR while cooking. Cook until mixture is at a "soft ball" stage (225-235 degrees).
Remove from heat and add butter (cut into small pieces). Do NOT STIR!
Once butter has melted, pour mixture over the chocolate bars in a mixing bowl and beat with electric mixer until smooth. Pour into a buttered 9x13 pan and chill until set.
*We also discussed using chocolate bars with nuts or toffee chips in it as well.
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