Apple Pie Pull Apart Buns

20 Rhodes dinner rolls, thawed but still cold
1 (14.5 oz) can apple pie filling
1/3 c. brown sugar
1 1/2 t. cinnamon
1/2 t. vanilla extract
1 T. butter

Spray a bundt pan with non stick spray. Cut each roll in half and arrange 10 dough pieces on the bottom of the bundt pan.
In a separate bowl, combine ingredients and mix well.
Add half of the apple mixture over the dough pieces. Add the last 10 dough pieces on top, and add the remaining pie filling.
Cover, and let rise until double in size about 1 1/2 hours. Don't let them rise too much because they will continue to rise as they bake.
Uncover, and bake at 350 degrees for 40-45 minutes.
Remove from oven, and cool before adding glaze.

Glaze:
1 t. butter, melted
1 1 1/2 c. powdered sugar
1/2 t. vanilla
1 - 2 T. milk

Melt butter in medium size bowl. Add powdered sugar, vanilla, and milk starting with 1 T. and adding more if needed. Use a wire whisk. You want a pourable consistency. Drizzle over cooled bread.

Ribbon Salad

This is another favorite family tradition that I love! It's the perfect jello dessert to serve with your holiday meal along with ham and/or turkey, and potatoes. My mom would make this for our extended family Christmas dinner each year, and now in recent years, I've been making it for my own family. It's not only pretty, but delicious!

2 3 oz. lime jello
2 1/2 c. hot water
1 3 oz. lemon jello
1 1/2 c. hot water
8 oz. cream cheese, softened
3 c. mini marshmallows
1/2 c. pineapple juice
1 3 oz. cherry jello
1 3 oz. raspberry (or cranberry) jello
2 1/2 c. hot water

1) Spray a 9x13 inch pan with cooking spray.

1st layer:
2) Mix lime jello and hot water. Stir until dissolved. Pour into pan, and let stand in the refrigerator until completely firm.

2nd layer:
3) Whip the cream cheese until light and fluffy.
4) Dissolve lemon jello in water, and set aside.
5) In a saucepan, place the marshmallows and juice, and melt over medium heat until mixture is smooth.
6) Pour the marshmallow mixture, and lemon jello into the cream cheese and blend together until smooth. Cool completely (about 30 minutes).
7) Carefully pour over green layer. Refrigerate until completely set.

3rd layer:
8) Dissolve remaining jello in water. Cool completely about 25 to 30 minutes, before carefully pouring over cream cheese layer.
9) Refrigerate until completely set.

Salad can be made a day or two ahead of time.

Cranberry Pie

 

1 prepared pie crust

1 (3 oz) pkg raspberry jello

3/4 c. hot water

1/4 c. orange juice

1 (14 oz) can jellied cranberry sauce

1 (6 oz) instant vanilla pudding

2 1/2  c. milk or half and half

Whipping cream

Dissolve jello in water. Add orange juice. Mix in cranberry sauce. Let sit 20 minutes. Then pour into pie crust. Let set in refrigerator. 

Combine pudding and milk. Beat until thick. Layer on top of set jello mixture. Refrigerate. Top with whipping cream before serving.

Fresh Peach Pie

Bring 1 c. water to a boil.

Add:
3/4 c. cold water
1 c. sugar
2 T. cornstarch (or a little more... just enough to thicken it)
Dash of salt
Stir until thick. Then add:
1 sm. pkg. peach Jell-O. Cook and stir 1 minute longer. Stir in:
1/8 c. lemon juice.

Place sliced peaches in a deep & large, cooked pie shell. Pour Jell-O mixture on top. You might have a little left over depending on how many peaches you put in. I like more peaches, less sweet stuff. Refrigerate until set. Top with whipped cream and serve. Enjoy!!!

Jell-O Pudding Whip

My cousins wife furnished something like this for a family party years ago and I really liked it. I never got the recipe, but when I tried this, it reminded me of that Jell-O dessert and I think it's the one!

1 sm. pkg. jell-o (any flavor)
1 sm. pkg. vanilla pudding, instant
1 (8 oz.) tub Cool Whip

Mix jell-o according to directions on box. Whisk in the pudding powder. Fold in Cool Whip. Blend well and refrigerate until serving.

Creamy Berry Dessert Salad

I was in the mood for berries or some kind of fruit salad, so I made this to go with dinner. It is so good! My family loves it. There were only two servings leftover for the next day, which I gave to two of my kids for lunch, who were home sick with fevers. Boy, did I get in trouble with one of my kids when she got home from school, cuz I didn't save her any! They're begging me to make more.

1 half-pint whipping cream

2 T. sugar

2 (16 oz.) pkgs. frozen mixed berries

16 oz. yogurt, french vanilla

1 sm. box instant pudding, (Oreo Cookies 'n Creme, Cheesecake, Vanilla, etc.)

Place the bags of berries in hot water for 20 minutes to thaw. Whip the cream and sugar. Add the berries. If the strawberries are whole I slice them first. Then add yogurt and pudding mix. Mix well. Chill.

I didn't do the last step, we just ate it.  Each spoonful is a rich bite of creamy berry deliciousness.

Fresh Peach Dessert

It's that time of year for fresh peaches. I bottle some and the rest we love to eat with milk, sprinkled on granola or oatmeal or in yummy desserts like this recipe. I got some from Colorado this year that were so good... best I've ever had! They didn't even need sugar sprinkled on top. I think I might have to get some more, from Santaquin, to slice and freeze for smoothies and such.

2 c. water
2 T. cornstarch
1 c. sugar
Boil until thick. Add 1 sm. pkg. peach jello and let cool.
Add 4 c. sliced fresh peaches.
Crust:
2 1/2 c. crushed graham crackers
6 T. powdered sugar
1/2 c. butter or margarine, melted
Pat half of crust in bottom of a 9x13 cake pan.
Whip together;
1 8 oz. Cool Whip, thawed
1 8oz. cream cheese, softened
1/2 c. powdered sugar
Layer crust, fruit filling, whipped cream mixture and sprinkle on the rest of the crumbs. Refrigerate.Yum!

Snickers Salad

Get ready for some creamy, delicious yummy-ness with each bite of this delightful salad. I guarantee there will be no leftovers.

1 (8 oz.) pkg. cream cheese, softened

1 c. powdered sugar

1 (12 oz.) container Cool Whip, thawed

6 Snickers candy bars {I used a 11.5 oz. bag of Snickers minis}

4-6 granny smith apples {I used 4 grannies and 1 red delicious}

1 pkg. frozen raspberries, optional

Mix cream cheese and powdered sugar until thoroughly blended.

Fold in Cool Whip.

Cut Snickers into bite size chunks and add to cream cheese mixture.

Chop the apples into chunks and stir.

**Add raspberries, if desired. I've made it with and without the raspberries and it's good either way.
Chill 1 hour before serving.

**Chilling for a long period of time (such as overnight) will result in liquid being released from the salad.
Serves: 8-10

Mixed Berry Jell-o

Okay, so this recipe is a difficult one! Two ingredients plus water and you're set. We likey like jell-o around here. Sweet, cold and refreshing... ahhhh.

1 lg. box jell-o (raspberry or strawberry) and you can use sugar-free if you prefer
1 bag frozen berry medley

Place frozen berries in glass dish or bowl. I slice the strawberries so they're not so big. Mix jell-o according to directions on the box and pour on top of fruit. Place in fridge and let set about 4 hours. Serve with a dollop of whipped cream or cool whip.

 Whenever I furnish this, it's always one of the first to be finished and it doesn't last long amongst my kids either.

Leprechaun Magic Mousse JELL-O

1 (3 oz.) pkg. lime JELL-O
1 1/2 c. boiling water
1 (8 oz.) Cool Whip, thawed

Add boiling water to JELL-O in large bowl; stir 2 minutes until completely dissolved. Whisk in Cool Whip until well blended. Pour into 6 dessert dishes or dessert bowl. Refrigerate 8 hours or until firm.

 

Marshmallow Cherry Salad

1 (3 oz.) raspberry jello
1 1/2 c. boiling water
1 (21 oz.) can cherry pie filling
1 (3 oz.) lemon jello
1 1/2 c. boiling water
1 (8 oz.) cream cheese, softened
1 T. miracle whip
1 (8 oz.) can crushed pineapple, do not drain
2 c. Cool Whip
1 c. mini marshmallows

Layer 1
Dissolve raspberry jello in 1 1/2 cups boiling water. Add pie filling. Pour into a 9x13 pan. Refrigerate until set.

Layer 2
Dissolve lemon jello in 1 1/2 cups boiling water. Let cool. Beat cream cheese, miracle whip and pineapple. Fold in Cool Whip and marshmallows. Fold in lemon jello. Pour over cherry layer. Chill.

Serve and enjoy!

And as with any recipe, you can use fat free, sugar free and lite products so it's better for you.

Pretzel Jell-o Dessert

My mom has made this salad through the years. It's a delicious salad/dessert. A nice combination of crunchy, creamy, sweet tanginess. Not only perfect for holiday meals, but a great fininshing touch to any meal. My kids try getting me to let them eat this for breakfast, insisting that jell-o is good for them!

Layer 1:
2 cups crushed pretzels
1/2 c. butter or margarine, melted
3 T. sugar

Combine crushed pretzels, butter and sugar. Smooth out into a 9x13 cake pan. Bake at 400 degrees for 10 minutes. Refrigerate for 2 hours. {or not... being pressed for time, I have fore-gone the 2 hour refrigeration and let it cool in the amount of time needed to complete Layer 2... and it turned out just fine}

Layer 2:
1 (8 oz.) cream cheese, softened
1 (8 oz.) cool whip
3/4 c. sugar

Beat cream cheese and sugar. Fold in cool whip and then spread on top of pretzel crust. Refrigerate for 1 1/2 hours.

Layer 3:
1 lg. pkg. raspberry jell-o {also can use strawberry or berry blue}
2 c. boiling water
1/4 c. cold water
1 pkg. frozen raspberries {also can use strawberries or mixed berries)

Dissolve jell-o in hot water, then add cold water and berries. Refrigerate until no longer runny and then pour on top of cream cheese mixture. Refrigerate until jell-o is set.

Swirl Cheesecake

This cheesecake is not only pretty, but creamy and delicious.

2 (8 oz.) pkgs. cream cheese, softened
1/2 c. sugar
1/4 t. vanilla
2 eggs
1 graham cracker pie crust
1 (21 oz.) can pie filling

In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs, beating just until combined. Pour into crust. Spoon small amounts of pie filling (about 1/2 cup) by teaspoonfuls on top. Using a knife, cut through cream cheese mixture to swirl the pie filling. {Be careful not to draw the blade through the filling too often or they'll blend and you'll lose your pretty pattern.}

Bake at 350 degrees for 40 minutes or until center is almost set. Cool. Chill for 2 hours. Top with remaining pie filling.

Mousse in a Minute

1 1/2 c. whipped topping
1 (21 oz.) can lemon pie filling (or another pie filling you prefer)
8 individual graham cracker shells or 1 9 in. graham cracker crust.

In bowl, fold the whipped topping into pie filling. Spoon into shells or crust. Refrigerate until serving. Yield: 8 servings

Fruit Cocktail Delight

This is a quick finale to any meal. It's not only pretty, but refreshing and super easy.

1 15 oz. can fruit cocktail, un-drained
1 sm. pkg. instant vanilla pudding
1/2 c. miniature marshmallows

In a bowl, combine fruit and pudding. Mix well. Add marshmallows and refrigerate until ready to serve. Yield: 6 servings.

Candy Crunch pudding pie

1 1/2 C. cold milk
1 pkg. Chocolate instant pudding
1 tub (8 oz.) Cool Whip, thawed, divided
2 milk chocolate English toffee candy bars (1.4 oz. each) chopped, divided
1 OREO or graham cracker pie crust (6 oz.)

Beat milk and pudding mix with whisk 2 min. Stir in 1/2 the cool whip and all but 3 T. candy. Spoon into crust. Top with remaining cool whip and candy. Drizzle with chocolate syrup, if desired.

Fresh Peach Pie

This recipe comes from mom-in-law. It's always a favorite at our house come peach season.

Peach filling:
2 heaping cups of fresh sliced peaches
1/4 c. sugar
1 T. lemon juice
3 T. corn starch
2 T. butter
1/4 tsp. almond extract
pinch of salt

Cream Mixture:
1 8oz. pkg. cream cheese
1 t. vanilla
1 c. powdered sugar
2 c. whipping cream (sweetened and whipped)

Sprinkle the peaches with lemon juice and sugar. Let stand for one hour. Drain peaches and reserve the juice. There should be one cup of juice. If there is not enough to make one cup, add orange or lemon juice. Add the cornstarch to the juice and cook until it thickens. Add more sugar if it is not sweet enough. Cool slightly and add peaches, butter, extract and salt. Cool completely.

Whip the cream cheese, vanilla and powdered sugar. Fold in whipped cream. Spread on bottom of a baked pie shell or graham cracker crust. Pour peach filling over the top. Refrigerate. Dollop with whipped cream for garnish to serve, if desired.

Strawberry Danish Dessert

4 T. cornstarch
1 c. sugar
1 pkg. strawberry Kool Aid
2 c. cold water

Mix cornstarch, sugar and Kool Aid together. Add water and cook over medium high heat until thick and bubbly. Take off heat and cool.

Add fresh sliced strawberries and serve individually over white or yellow cake, pour in a pie crust, over belgian waffles with a dollop of Cool Whip. Yummy!

Hot Fudge Sauce

3/4 c. chocolate chips
3 T. butter
1 c. powdered sugar
1 can evaporated milk
1/2 tsp. vanilla

Melt together butter and chocolate chips in microwave glass bowl. Stir in sugar, milk and vanilla and microwave until bubbling. Also, can be done on stovetop. We love this over brownies and ice cream as one of our favorite desserts.
**{This is the recipe Braeli wanted that started this whole new blog for me}

Eclair Squares

Crust:
1 stick butter
1 c. water
1 c. flour
4 eggs

Boil butter and water. Add flour and eggs (beat well between each egg). Spread into a greased 9x13 pan. Bake @ 400 for 25 min. until puffy. Let cool.

Filling:
3 oz. cream cheese
2 T. milk
1 lg. box instant vanilla pudding
1 1/2 c. milk
8 oz. Cool Whip

Beat together cream cheese and 2 T. milk. In a seperate bowl, mix together pudding and milk. Then add to cream cheese mixture until thick. Fold in Cool Whip. Spread over the top of crust. Refrigerate. Serve with chocolate syrup and sliced strawberries.