QUICK AND EASY NUTELLA MOUSSE CRUNCH

1 jar (13-oz) Nutella or another brand of hazelnut spread

1 carton (8-oz) frozen whipped topping, thawed
1 pkg (6.88-oz) bittersweet chocolate-dipped biscotti (or your favorite biscotti)

Being sure to have removed the foil wrap, microwave the Nutella, uncovered, on High for 30 seconds.  Fold the Nutella into the thawed whipped topping in a large bowl; leave some chocolate streaks.  Using a cake decorating piping bag or a plastic bag with a hole cut in the corner, pipe the mixture into 6 individual parfait serving dishes.  Crush some biscotti and sprinkle over the tops for a crunch effect.  Serve the remaining biscotti with the mousse. 

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FIGGY PHYLLO TRIANGLES

1 pkg (8-oz) dried figs, chopped

1 cup orange juice

3/4 cup walnuts, chopped

2 tbsp honey

1/8 tsp salt

1/2 (1 lb) pkg frozen phyllo dough, thawed 

Butter-flavored spray

Heat oven to 400-degree. Line 2 sheet pans with parchment paper.

In a skillet, combine figs and juice; cook over medium-high heat for 5 minutes or until juice is reduced to 2 tablespoons. Remove from heat and cool to room temperature.

Place the fig mixture and walnuts in a food processor. Pulse until the mixture is finely chopped. Add the honey and salt; pulse. On a clean, dry, surface, unroll the phyllo. Cut into thirds lengthwise. Cover the phyllo with a damp cloth.

Stack 3 phyllo strips, coating strips with the spray. Place 1 heaping tablespoon filling on one end of stacked strips. Fold 1 corner of short edge over, leaving 1-inch border; continue folding to end of strip, forming a triangle. Repeat with the remaining phyllo, spray and filling. Place triangles, seam side down, on the lined baking sheets. Bake 10-12 minutes or until golden brown.

Yield: 12 servings

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DOLE WHIP

When I was at Disney World many years ago, I did not have a Dole Whip.  But for those of you who did or have heard about them and wanted to try one, this recipe I got from a friend is for you.

2 cans (20 oz. each) DOLE crushed pineapple
2 tbsp. lemon juice
2 tbsp. lime juice
1/3 cup sugar
1 1/2 cups heavy whipping cream

Drain pineapple: reserve 2 tbsp. juice.
Set aside.
Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender.
Cover and blend until smooth.
Pour into two 1-quart freezer zipped bags.
Store bags flat in freezer.
Freeze 1 1/2 hours or until slushy.
Stir pineapple slush gently into whipped cream until slightly blended in large bowl. Return to freezer until completely frozen, about 1 hour and serve.

file photo for reference

SPICY AMBROSIA

1/2 cup water

1/2 cup sugar
1 piece (1 to 2-inches) fresh ginger, peeled and sliced thin
1 tbsp grated orange zest
1 cinnamon stick
3 whole black peppercorns
1/2 tsp vanilla
10 navel oranges, peeled, sectioned
1 can (8-oz) pineapple tidbits in juice
3/4 cup flaked coconut
1/4 cup maraschino cherries

In a small saucepan, over medium heat, bring the water, sugar, ginger, orange zest, cinnamon stick, and peppercorns to a boil; remove from the heat and stir in the vanilla.  Cover and allow to stand for half an hour.

Poor the cooled syrup through a strainer into a small bowl.  Discard remains in the strainer.  Allow to cool completely and refrigerate.

Combine the oranges sections and pineapple tidbits, undrained, in a large bowl.  Gently stir in the chilled syrup.  Spoon into individual servings clear glasses dishes.  Sprinkle the coconut evenly over the tops and then add the cherries. 

This is another of my old Oxmoor House recipe ideas.

EASY CHOCOLATE ECLAIR DESSERT

8-oz (1/2 box) graham crackers

2 boxes (3.4-oz each) instant vanilla or French vanilla pudding mix
3 1/2 cups milk
1 tub (8-oz) frozen whipped topping, thawed
2 squares (1-oz each) semisweet chocolate
2 tbsp butter
1 tsp corn syrup
3 tbsp milk
1 tsp vanilla extract
1 1/2 cups sifted powdered sugar

Cover the bottom of a 9 x 13-inch baking pan or dish with whole graham crackers; set aside.

Combine pudding mixes with the 3 1/2 cups of milk; fold into the whipped topping.  Spread the pudding mixture over the graham crackers and top with another layer of crackers.

In a saucepan, melt the chocolate and butter together; remove from the heat and add the corn syrup, 3 tablespoons milk, vanilla extract, and powdered sugar.  Stir until combined and smooth; spread over the second layer of graham crackers.  Cover and refrigerate.

Yield: 12-15 servings

Note: This dessert is the perfect make-ahead dish.  It is actually better after being refrigerated for a day or two.

Keep any leftovers in the refrigerator.

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Yield: 12-15 servings

Note: This dessert is the perfect make-ahead dish.  It is actually better after being refrigerated for a day or two.

Keep any leftovers in the refrigerator.

WHITE CHOCOLATE-STRAWBERRY YOGURT PARFAITS

4 pecan crunch crunchy granola bars, crushed to 3/4 cup

1/2 cup chopped pecans

1 pkg (3-oz) cream cheese, softened

1/2 cup whipped topping

1/2 cup marshmallow creme

1 oz white chocolate baking bar, shaved

1 carton (6-oz) light fat-free white chocolate strawberry yogurt

1 cup sliced fresh strawberries

Additional sliced strawberries for garnish

White chocolate curls for garnish

Fresh mint leaves for garnish

In a small bowl, mix crushed granola bars and pecans, set aside.

In a large bowl, beat cream cheese with mixer on medium speed until smooth. Beat in whipped topping, marshmallow creme, shaved white chocolate and yogurt until well blended.

To assemble, in each of 2 (14-oz) parfait glasses, layer 1/4 cup granola mixture, about 1/2 cup yogurt mixture and 1/4 cup sliced strawberries. Repeat layers. Top each parfait with 1 tablespoon remaining granola mixture. Garnish each with the additional strawberry slices, white chocolate curls and mint leaves. Serve immediately.

Yield: 2 servings

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QUICK AND EASY CHILI-BACON CINNAMON ROLLS

1 pkg (17.5-oz) pkg refrigerated cinnamon rolls with icing

1 tsp chili powder

10 slices bacon

Preheat oven to 350-degrees. grease a 9-inch round cake pan.

Unroll the cinnamon roll dough. Sprinkle evenly with chili powderk then separate along perforations into five portions

Cook bacon in a very large skillet until just starting to crisp. While bacon is still warm, lay w lices on each dough portion; roll up and arrange in the prepared pan.

Bake until browned and tops appear dry, about 25 minutes. Frost with the icing. If desired, sprinkle with chopped nuts or crumbled cooked bacon.

Yield: 5 rolls

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CHERRY-PECAN CRISP

2 cans (21-oz each) Cherry Pie Filling

1/2 cup butter, softened
1 1/2 cup quick oats
1 cup packed brown sugar
1/2 cup finely chopped pecans

Preheat oven to 350 degrees.

Place the pie filling evenly over the bottom of a 9 x 13 x 2-inch baking pan or dish.

In a small bowl combine the butter, oats, brown sugar, and pecans until crumbly.  Sprinkle mixture over the pie filling.

Bake at 350 degrees for 30 minutes or until golden brown.

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BERRY FUDGE MOCHA TRIFLE

1 jar (12-oz) Red Raspberry Preserves, divided

1 1/2 cups fresh red raspberries, washed, drained
1 jar (12-oz) hot fudge topping, divided
1/4 cup strong coffee
2 cartons (8-oz each) frozen whipped topping, thawed
1 (10-oz) purchased angel food cake, cubed
1 mint sprig for garnish, if desired

Combine the raspberries with 3/4 cup of the preserves in a small bowl, reserving 5 raspberries for garnish.

Place 2 tablespoons of the hot fudge topping into a zip-top plastic bag for drizzling later; set aside.  In a large bowl, stir the coffee into the remaining fudge topping until blended well. Stir one container of the thawed whipped topping into the fudge topping to make a mousse. 

Stir the other carton of thawed topping until fluffy.

Layer half the angel food cubes in a trifle bowl or a 3-quart glass bowl.  Spread half the mousse mixture over cubes; top with half the fluffy whipped topping.  Spoon all the berry mixture, except for 1 tablespoon to use as garnish if desired, over the whipped topping.  Top berries with the remaining angel food cubes then the remaining mousse.

Spoon the remaining whipped topping into a mound in the center of the trifle and top with the 5 reserved berries.  Snip a corner off the plastic bag of fudge topping and drizzle over all.  Drizzle reserved tablespoon of raspberry over the top, if desired.

Place the mint sprig next to the raspberries, if desired.

Allow to chill for 1 hour before serving.

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Note: To drizzle hot fudge and reserved raspberry mixture, you may need to microwave for about 5 seconds.

CHOCOLATE POTS DE CREME

2 cups (12-oz pkg) milk chocolate chips

1/2 cup light cream
1/2 tsp vanilla
whipped cream for garnish, optional

In a medium microwave-safe bowl, pour the chocolate chips and the cream together.  Microwave on high for 1 minute, just until the chips are melted and mixture is smooth when stirred.  Stir in the vanilla.
Pour into 6 to 8 demitasse cups or tiny dessert dishes.  Cover with plastic wrap and refrigerate until firm.

To serve, top with a dab of whipped cream, if desired.

This is a HERSHEY'S recipe.

THE EASIEST MINI CHEESECAKES

1 box (11-oz) cheesecake kit (I use JELL-O brand)

12 fresh strawberries, stems attached
1 square melted dark chocolate, if desired

Line 12 muffin cups with paper cupcake liners; set aside.

Prepare the crumb mixture from the cheesecake package according to the package directions; press into the bottom of each paper-lined muffin cup.

Prepare the filling mix from the package as directed.  Spoon filling evenly over the crumb crust.

Refrigerate mini cheesecakes for at least an hour up to several hours.

Wash the strawberries and pat dry with paper towels.  Place one berry atop each of the cakes before serving.  Drizzle with melted chocolate, if desired.

Optional toppings:  No fruit, just apply a chocolate drizzle; other fresh berries, well drained and paper towel dried mandarin orange segments - drizzle with chocolate, if desired.  Dip 1/2 of a large pecan or walnut half into chocolate and lay on top of cheesecake.  Place a spoonful of cherry or other pie filling on top of the cakes.  Let your imagination run wild!

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HOMEMADE CHOCOLATE SAUCE

2 cups sugar

1/4 cup corn syrup
1/2 cup evaporated milk
1/2 cup butter
4 tbsp baking cocoa powder
1/4 tsp salt
1 tsp vanilla

Combine all ingredients in a saucepan.  Cook over low heat while stirring until the butter is melted and the cocoa is blended in.  Turn up the heat to medium-high and bring to a full boil.  Stirring constantly, allow to cook at a rolling boil for 30 seconds.

This is good served over ice cream, pound cake, etc.

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EASY STRAWBERRY SHORTCAKE

Note: The strawberry mixture needs to set for an hour, so this recipe does take more time.

Filling:
3 cups sliced fresh strawberries
2 tsp balsamic vinegar
2 tbsp sugar

Stir the strawberries, sugar, and vinegar together. Let the mixture stand for an hour. Stir mixture occasionally during that hour.

Cakes:
2 1/2 cups reduced-fat biscuit baking mix (ie: Bisquick)
1/3 cup sugar
1 1/2 tsp vanilla
1 cup fat-free plain yogurt

Preheat oven to 425 degrees.

In a large mixing bowl, combine the sugar and biscuit baking mix. Stir the vanilla into the yogurt to combine. Add the yogurt to the ingredients in mixing bowl, stirring just until dry ingredients are moistened.

Turn the dough out on a lightly floured surface; knead 3 to 4 times. Pat dough down to a thickness of 1/2-inch. Using a 2 1/4-inch round cutter, cut dough; redo the scraps and cut them, too. Place the shortcakes on an ungreased cookie sheet and bake for approximately 15 minutes at 425 degrees.

Serve while still warm, filled with the strawberry filling. Garnish with whipped cream and strawberries, if desired.

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Serve while still warm, filled with the strawberry filling. Garnish with whipped cream and strawberries, if desired.

QUICK AND EASY BERRY CRISP

4 cups berries of your choice

2 cups granola

4 tbsp melted butter

Place the berries in a 2-quart baking dish.

Toss the granola with the melted butter and pour over the fruit.

Bake at 375-degrees for 20 minutes.

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YUMMY BANANA CREAM DESSERT

This recipe has to chill but it does go together in minutes and chills quickly.

1 pkg (4-serving size) instant banana pudding mix, prepared according to pkg directions
1 cup diced bananas
1 cup miniature marshmallows
2 tbsp chopped maraschino cherries

Add the bananas and miniature marshmallows to the prepared pudding; mix well. spoon into dessert dishes and top with the cherries. Chill.

Note: May substitute vanilla pudding for the banana.

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HAWAIIAN-STYLE DESSERT

1 pkg (4-servings size) vanilla tapioca pudding mix
1 small can sliced pineapple
2 tbsp butter
1/3 cup brown sugar, firmy packed
1/4 cup flaked coconut

Prepare the pudding mix according to the package directions. Set aside to cool for 15 minutes. Stir the pudding well and then spoon evenly into 4 dessert dishes. Chill.

Drain the pineapple well, reserving 1/3 cup juice. Cut the pineapple slices in half.

Melt the butter in a skillet and add the brown sugar, stirring until softened. Gradually add the reserved pineapple juice while stirring constantly. Add the pineapple and the coconut and bring mixture to a boil. Reduce the heat and just simmer for 4 minutes. Serve the pineapple warm over the pudding.

Yield: 4 servings 

I do not have a picture of this recipe, just a file photo of a Hawaiian dessert display.

QUICK AND EASY CHERRY CRISP DESSERT

2 cups white cake mix

2 cups canned cherry pie filling
1 box coconut pecan frosting mix
1/2 cup butter, melted

Preheat oven to 350 degrees.

Grease and flour (or spray with a baking nonstick spray)a 9 x 13-inch baking pan. Spread the pie filling evenly over the bottom of the pan. Sprinkle the dry cake mix over the pie filling. Sprinkle the frosting mix over the cake mix. Pour the melted butter evenly over the top of the frosting mix. Bake in a 350 degree oven for 25 to 30 minutes or until light golden brown.

Use topped with ice cream or whipped cream, if desired.

Note: Option - use yellow cake mix and apple pie filling for apple crisp.

file photo for reference only - not this exact recipe

BITE-SIZE CARAMEL APPLES.

1 bag (11 oz.) KRAFT Caramel Bits

2 Tbsp. water

Make apple rounds with melon baller.

INSERT one candy stick into each apple round. Cover plate with waxed paper; spray with cooking spray. Set aside.
PLACE caramel bits in medium saucepan. Add water; cook on medium-low heat 3 min. or until caramel bits are completely melted, stirring constantly.

DIP apples into melted caramel until evenly coated, spooning caramel over apples if necessary. Allow excess caramel to drip off. Scrape bottoms of apples; place on prepared plate. Refrigerate at least 1 hour. Remove from refrigerator 15 min. before serving. Store any leftover apples in refrigerator.

 I got this recipe and photo from the internet a few years ago.

PEACHES CHAI SHORTCAKES FROM LUCKY LEAF

• 121-ounce can LUCKY LEAF® Premium Peach Fruit Filling & Topping
• 2cups flour
• 1Tablespoon baking powder
• 1Tablespoon sugar
• 1cup buttermilk
• 8Tablespoons salted butter, softened
• 1cup heavy whipping cream
• 3Tablespoons confectioner's sugar
• 2teaspoons chai spice, divided

Heat the oven to 450°F, and line a large cookie sheet with parchment paper.

In a large bowl, mix the flour, baking powder, sugar, buttermilk and melted butter, and stir just until combined.

Scoop and drop the batter into six portions onto the prepared baking sheet. Bake for 12 minutes.

Meanwhile, using a stand mixer or hand mixer, whip the cream until it forms stiff peaks. Add the powdered sugar and 1½ teaspoons of the chai spice; whip to combine.

Pour the Lucky Leaf® Premium Peach Fruit Filling Topping into a medium bowl, and use a spoon to break the peach slices up into thirds. Microwave for 1 minute to warm it up.

To assemble the shortcakes, slice the biscuits horizontally. Place the bottom halves onto plates and scoop a generous amount of the filling onto each one. Dollop the chai whipped cream onto each shortcake before topping it with the second half of the biscuit. Sprinkle the biscuit tops with chai spice and serve.

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MOCHA PUDDING

This pudding goes together in minutes. However, it does need to chill for a couple of hours.

1 container (15-oz) fat-free ricotta cheese
1 cup low-fat vanilla yogurt
1/2 cup unsweetened cocoa powder
1/3 cup powdered sugar
1 tsp vanilla extract
1/4 tsp espresso powder
12 chocolate-covered coffee beans

Combine the ricotta cheese, 3/4 cup of the yogurt, cocoa powder, powdered sugar, vanilla, and espresso powder in a food processor or blender container. Process just until smooth. Divide the pudding evenly into 4 dessert dishes, cover with plastic wrap and refrigerate for 2 hours or until set.

Before serving top each dish of pudding with one tablespoon of the remaining yogurt. Top the yogurt with 3 of the chocolate-covered coffee beans per dish.

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