Cherry Angel food cake dessert

1 angel food cake, cubed

2 lb can cherry pie filling

1 pkg. instant vanilla pudding

1 C sour cream

1 1/2 C milk

Place cubed cake pieces in a 9x13 pan. Mix pudding, milk and sour cream. Beat until smooth. Spoon over cake. Put cherry filling over the top. Chill until set.

Low Calorie strawberry Cheesecake Bites

1 (8 oz) package of fat free cream cheese, softened
1/3 C powdered sugar ( or more)
2 tsp lemon juice (or more)
35 medium strawberries, whole, washed
1/2 C graham cracker crumbs

Beat together cream cheese, p sugar, and lemon juice. Put mixture in a large ziplock bag and snip the end. Pipe mixture into each strawberry and then dip in graham cracker crumbs. Refrigerate.

Judith's New York Cheesecake

6 (8 oz) cream cheese (room temp)

3 C sour cream

6 eggs

1 yolk

2 C sugar

1 Tb vanilla

Butter cheese cake pan all over!!!

In a mixer, whip cream cheese and sugar, add eggs one at a time, then add vanilla and sour cream.  Pour into a buttered cheese cake pan.

With a waterbath, bake @ 325 degrees for 1 hour and 25-30 minutes ( make sure it is done).  Turn off oven and leave in oven for 2 hours.

Horchata

INGREDIENTS

1 cup uncooked white long-grain rice

5 cups water

1/2 cup milk

1/2 tablespoon vanilla extract

1/2 tablespoon ground cinnamon

2/3 cup white sugar

 

 

DIRECTIONS

Let rice and water stand at room temperature for a minimum of 3 hours (I leave it overnight). Blend.

Strain (optional) or just pour the rice  & water into a pitcher.  Stir the milk, vanilla, cinnamon, and sugar into the rice water. Chill and stir before serving.

“Tres Leches” Cak

Ingredients

4 eggs

1 c  sugar

3/4 c  oil

1 c  milk

2 c Pancake mix

1 tsp  vanilla

1 tsp baking powder

 

Mix all ingredients, bake for about 30 min at 350° F. 

 

For the Glaze

1 can of sweetened condensed milk

1 can of evaporated milk

1 can of “media crema” (Half and half???)

 

Blend the milks and pour over the cake, let cool, frosting (optional) of your choice and serve.

 

Deep-fried ice cream

Serving Size: 4

20 ounces chocolate chip ice cream -
2 cup four-grain flake cereal, crushed, like cornflakes
1 1/2 tablespoon granulated white sugar
3 1/2 teaspoon ground cinnamon
2 large eggs
1 teaspoon water
4 8-inch flour tortillas
5 quarts vegetable oil, for frying
cinnamon sugar, for garnish
whipped cream, for garnish
4 maraschino cherries, for garnish

Directions:
Form ice cream into 4 balls. Place in baking pan and freeze solid, 2
hours or longer. Mix cereal, sugar, and cinnamon. Divide equally
between 2 pie plates or other shallow containers. Beat eggs with
water. Roll each ice cream ball in cereal mixture and press coating
into ice cream. Dip coated ball in egg wash, then roll in second
container of cereal mixture. Again, press coating onto ice cream.
Freeze coated ice cream balls solid, 4-6 hours.

Warm Chocolate Pudding Cake

1 pkg. Devil's Food Chocolate cake mix
2 cups cold milk
1 1/4 cups water
2 pkg. (3.9oz each) JELL-O Chocolate instant pudding mix
1/3 cup sugar

Heat oven to 350*. Prepare cake batter as directed on package.  Pour into greased 13x9 inch baking dish; set aside.
Pour milk and water into large bowl.  Add pudding mixes and sugar.  Beat with wisk 2 min. or until blended.  Pour over batter.
Place baking dish on baking pan to catch any sauce that bubbles over sides of dish as dessert bakes.  Bake 55 min to 1 hour or until toothpick inserted in center of cake layer comes out clean.  Cool 20 min. (sauce will thicken slightly as it cools.  Spoon into serving dishes.  

Top with cool whip, ice cream, cherries or fresh fruit.

Milk Chocolate Panna Cotta

Serves 6

* 1 cup milk
* 1 package (2 teaspoons) unflavored gelatin
* 2 cups heavy cream
* 1/4 cup sugar
* 1 pound milk chocolate, finely chopped
* 2 teaspoons pure vanilla extract
* Sweetened whipped cream, for serving (optional)
* Edible gold dust, for garnishing (optional)

Directions

1. Place six 8-ounce ramekins on a baking sheet; set aside. Pour the milk in a small bowl. Sprinkle the gelatin evenly over the milk, and let soften for 5 minutes.
2. Combine cream and sugar in a medium saucepan. Place over medium-high heat, and bring to a boil, stirring to dissolve sugar. Add gelatin mixture, whisking to combine. Remove from heat, and stir in chocolate and vanilla. Whisk until thoroughly combined. Pour through a fine sieve into a large glass measuring cup. Divide mixture evenly between ramekins; chill until set, at least 4 hours.
3. To serve, top with whipped cream and sprinkle with edible gold dust, if desired.
Recipe from Martha Stewart.

Grilled Pineapple with Coconut

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Recipe By: bridgette server
Serving Size: 8 to 10

Ingredients:
1 ripe pineapple
1 14 oz. can unsweetened coconut milk
1/4 cup lime juice
3/4 cups turbinado sugar, or granulated sugar
1 whole lime, zest of
1 teaspoon ground cinnamon
fresh mint, for garnish
1 quart vanilla ice cream, or frozen yogurt for serving (optional)

Directions:
1. Set up the grill for direct grilling and preheat to high

2. Prepare the pineapple. First, grab the pineapple firmly in one
hand and its leaves in the other. Twist them in opposite directions
to separate the leaves from the fruit. Then, cut off the rind, first
from the top and bottom of the fruit, then from the sides. Cut it off
in lengthwise strips, slicing deep enough to remove the eyes. Next,
cut the pineapple crosswise into 1/2-inch-thick slices. Finally, use
a melon baller or fruit corer to remove the fibrous core from the
center of each slice.

3. Shake the coconut milk well before opening the can. Pour it into a
wide shallow bowl. Add the lime juice. Place the zest, sugar and
cinnamon in another wide, shallow bowl and stir with a fork to mix.

4. When ready to cook, brush and oil the grill grate. Dip each
pineapple slice first in coconut milk, then in the sugar mixture,
shaking off the excess between each dripping. Arrange the slices on
the hot grate and grill until nicely browned on both sides, 4 to 6
minutes per side. If a crosshatch of grill marks is desired, rotate
each slice 60 degrees after 2 to 3 minutes on each side. Transfer the
pineapple slices to plates or a platter for serving and garnish with
mint sprigs. Or serve in bowls over ice cream, if desired. The
pineapple can be served either hot or cold.

Chocolate Peanut Butter Torte

• One box chocolate cake mix (milk chocolate is great) prepared according to package.
• BUT bake it in three layers for 15 minutes @ 350 degrees.
• As you stack the layers, frost the top of each of the three layers with the Peanut Butter Cream Cheese frosting.
• Frost the entire outside with the Chocolate Butter Cream.
• Refrigerate for 3-4 hours.

Peanut Butter Cream Cheese Frosting:
4 cups powdered sugar
4 ounces cream cheese
1-teaspoon vanilla
1/3 cup peanut butter
¼ cup + 1 tsp milk (added one Tbs at a time)
4 Tbs Butter (softened)

Chocolate Butter cream:
4 cups powdered sugar
2-3 Tbs cocoa
5 Tbs butter
1 tsp vanilla
¼ cup + 1 tsp milk (added one Tbs at a time)

Peach ice cream

Peach Ice Cream

6 eggs beaten
3 1/2 cups sugar
10 peaches chopped
4 cups heavy cream
2 cups 1/2 & 1/2
2 tsp vanilla
3/4 tsp salt

Mix together and put in maker as directed.