20 oz can crushed pineapple in juice, undrained
1 pkg (3.4 oz) JELL-O Pistachio Flavor Instant Pudding
1 cup mini marshmallows
1/2 cup chopped pecans
1-1/2 cups thawed Cool Whip


Combine first 4 ingredients in large bowl.
Stir in COOL WHIP.
Refrigerate 1 hour.


8 servings


Kraft

Cakes
9 oz pkg devil's food cake mix
1/4 cup sour cream
1 egg
1 Tbsp instant coffee granules
1 Tbsp water
1/4-1/3 cup coffee liqueur

Filling & Topping
1-1/2 cups thawed frozen whipped topping
8 oz mascarpone or cream cheese, room temperature
1/4 cup powdered sugar
2 tsp vanilla extract
Unsweetened cocoa powder (optional)

1. Preheat oven to 350°F (180°C). Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray. For cakes, combine cake mix, sour cream, egg, coffee granules and water in Classic Batter Bowl; mix using Small Mix ‘N Scraper®. Divide batter evenly among cups of pan. Bake 8-10 minutes or until wooden pick inserted in centers comes out clean.
2. Meanwhile, place whipped topping into large resealable plastic bag; secure and set aside. For filling, combine cheese, sugar and vanilla in clean batter bowl; mix until smooth using clean scraper. Place filling into an additional resealable plastic bag; secure and set aside.
3. Remove pan from oven to Stackable Cooling Rack. Press tops of cakes with lightly floured Mini-Tart Shaper to make slight indentations; cool 2 minutes. Remove cakes from pan to cooling rack. Brush tops with coffee liqueur using Chef's Silicone Basting Brush; cool completely.
4. Trim corners of both bags. Pipe filling over cakes. Pipe whipped topping over filling. Sprinkle with cocoa powder, if desired.

24 servings


Pampered Chef


Calories 120, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 20 mg, Carbohydrate 12 g, Protein 2 g, Sodium 105 mg, Fiber 0 g


If desired, 1-2/3 cups of devil's food cake mix from an 18.25-oz package can be used for this recipe.

To substitute coffee liqueur, combine 1/4 cup (50 mL) water, 1/4 cup (50 mL) sugar, 1 tbsp (15 mL) instant coffee granules and 1 tsp rum extract in Prep Bowl. Microwave, uncovered, on HIGH 1-2 minutes or until sugar is dissolved; cool.

Cookie-cakes:
1-1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp freshly grated nutmeg
1/4 tsp ground cloves
1 cup packed light brown sugar
1/2 cup vegetable oil
15 oz can pure pumpkin (not pie filling)
1 large egg
1 tsp pure vanilla extract

Candied pecans:
2 Tbsp packed light brown sugar
Pinch of salt
1/2 Tbsp water
1/2 cup chopped pecans

Filling:
6 oz cream cheese, softened
3/4 stick (6 Tbsp) unsalted butter, softened
Pinch of salt
1-1/2 cups confectioners' sugar
1 Tbsp bourbon (optional; substitute 1 tsp vanilla extract)


For cookie-cakes:

• Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment paper.
• Whisk together flour, baking powder, soda, salt, and spices in a bowl. 
• Whisk together sugar, oil, pumpkin, egg, and vanilla in a separate large bowl until well combined, then stir in flour mixture. 
• Using a 1-ounce ice cream scoop (I used the Pampered Chef Medium Scoop), drop onto a lined baking sheet to form 1 mound. Make 15 more mounds, arranging them 2 inches apart until baking sheet is full (you will have batter left over).
• Bake until springy to the touch, 12 to 18 minutes. Transfer cookie-cakes to rack to cool.
• Form and bake remaining batter on the other parchment-lined sheet. You should have a total of 32 cookie-cakes.
• Leave oven on.

• Line a small sheet pan with parchment paper. 
• Stir together sugar, salt, and 1/2 tablespoon water in a small saucepan. Heat over moderate heat until sugar dissolves, then bring to a boil. Stir in pecans. 
• Spread mixture on lined sheet pan and bake until coating is bubbling and golden brown, about 10 minutes. 
• Cool completely on pan on a rack. 

• While cookie-cakes are baking, beat cream cheese, butter, and salt in a bowl with an electric mixer until smooth. Add confectioners' sugar and bourbon and mix on low speed until smooth. 
• Chill filling until firm enough to hold its shape when spread, 30 minutes to 1 hour. 

• Spread 1 heaping tablespoon of filling each on flat side of half the cooled cookie-cakes (tip: add filling to 16 cookies before topping them so you can add frosting if needed). Top with other half of cookie-cakes. If necessary, chill whoopie pies just long enough to firm up filling again, about 30 minutes. 
• Gently press pecans onto filling around middle of each whoopie pie to help them adhere to filling.

• If you want perfectly round cakes, a 1-ounce ice cream scoop is a worthwhile investment, because you can use it for so many other baking projects, in addition to ice cream.
• Cookie-cakes can be baked 1 day ahead, and kept on racks at room temperature, covered with a kitchen towel.
• Filling can be made 1 day ahead, and chilled, covered.
• Pecans can be candied 3 days ahead and kept in an airtight container at room temperature.

16 sandwich cookies


epicurious

Crust:
1-1/3 cups chocolate wafer crumbs (from about 26 cookies such as Nabisco Famous Chocolate Wafers)
5 Tbsp unsalted butter, melted
1/4 cup sugar

Filling:
2/3 cup sugar
1/4 cup cornstarch
1/2 tsp salt
4 large egg yolks
3 cups whole milk
5 oz fine-quality bittersweet chocolate (not unsweetened), melted
2 oz unsweetened chocolate, melted
2 Tbsp unsalted butter, softened
1 tsp vanilla

Topping:
3/4 cup chilled heavy cream
1 Tbsp sugar


Make crust:
Put oven rack in middle position and preheat oven to 350°F.

Stir together crumbs, butter, and sugar and press on bottom and up side of a 9-inch pie plate (1-quart capacity). Bake until crisp, about 15 minutes, and cool on a rack.

Make filling:
Whisk together sugar, cornstarch, salt, and yolks in a 3-quart heavy saucepan until combined well, then add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick).

Force filling through a fine-mesh sieve into a bowl, then whisk in chocolates, butter, and vanilla. Cover surface of filling with a buttered round of wax paper and cool completely, about 2 hours.

Spoon filling into crust and chill pie, loosely covered, at least 6 hours.

Make topping:
Just before serving, beat cream with sugar in a bowl using an electric mixer until it just holds stiff peaks, then spoon on top of pie.


8-10 servings


Epicurious

19-21 oz pkg fudge brownie mix, (plus ingredients to make cake-like brownies)
2, 1-oz squares white chocolate for baking
2 Tbsp milk
8-oz pkg cream cheese, softened
1/4 cup powdered sugar
1 cup frozen whipped topping, thawed
1 pint small strawberries, sliced
semi-sweet chocolate for baking, melted
orange zest, optional
mint leaves, optional


Preheat oven to 325˚F. Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray with flour. Prepare brownie mix according to package directions for cake-like brownies. Using Small Scoop, place 1 level scoop of batter in each cup, filling cups 2/3 full. Bake 14 minutes or until edges are set. Do not overbake.

Remove pan to Cooling Rack. Immediately press tops of brownies with Mini-Tart Shaper to make indentations. Cool in pan 15 minutes. Loosen edges and gently remove brownies from pan. Cool completely. Wash pan, spray with cooking spray and repeat baking with remaining batter.

Microwave white chocolate and milk in Small Micro-Cooker, uncovered, on HIGH 1 minute; stir until smooth. Cool slightly. In Classic Batter Bowl, combine cream cheese and powdered sugar; mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping.

Fill Easy Accent Decorator fitted with closed star tip with cream cheese mixture. Pipe cream cheese mixture into cooled brownie cups. Slice strawberries using Egg Slicer Plus; arrange on tops of brownie cups. Garnish with orange zest and mint leaves or drizzle with melted semi-sweet chocolate, if desired. Place in airtight container and refrigerate 1-3 hours before serving.


4 dozen


Pampered Chef, Celebrate!

24 milk chocolate kisses
24 wonton wrappers
Oil, for frying
Confectioners' sugar


Place a chocolate kiss in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; fold opposite corners together over candy kiss and press to seal. Repeat.

In an electric skillet, heat 1 in. of oil to 375°. Fry wontons for 2-1/2 minutes or until golden brown, turning once. Drain on paper towels. Dust with confectioners' sugar.


24 servings


Taste of Home

1/2 cup butter or margarine
1-1/2 cups sugar
1 egg
1/2 tsp salt
1 cup buttermilk
2 cups flour
1 tsp baking soda
1 tsp vanilla
1 tsp cinnamon
2 cups rhubarb, finely chopped
Topping, choices below


Preheat oven to 350˚F. Lightly grease and flour a 9x13-inch pan. Combine all cake ingredients except rhubarb. Mix for 3 minutes. Fold in rhubarb and pour into pan.

Select either sugar or streusel topping (recipes follow). Sprinkle topping on top of batter. Bake for 45 minutes or until done.


12 servings


Friend

13 oz angel food cake
1 quart strawberries
3 cups blueberries
16 oz frozen sliced strawberries in syrup, thawed
1 lemon
24 oz strawberry yogurt
3.4 oz pkg white chocolate instant pudding and pie filling
2 cups frozen whipped topping, divided


Cut cake into 1-in. cubes using Color Coated Bread Knife; set aside. Hull fresh strawberries and cut into quarters. Set aside 1/2 cup of the strawberries and ½ cup of the blueberries for garnish. In Classic Batter Bowl, combine remaining fresh and frozen strawberries; mix well.

Juice lemon using Juicer to measure 2 tbsp juice. In Stainless (4-qt.) Mixing Bowl, whisk yogurt, pudding mix and lemon juice until smooth using Stainless Whisk; immediately fold in 1 cup of the whipped topping.

To assemble trifle, place one-third of the cake cubes into Trifle Bowl. Top with one-third of the strawberry mixture and one-third of the blueberries, pressing down lightly. Top with one-third of the yogurt mixture, spreading evenly. Repeat layers two times, spreading last layer evenly using the Small Spreader to create a flat surface.

To garnish, fill Easy Accent® Decorator fitted with open-star tip with remaining whipped topping. Pipe whipped topping over top of trifle; garnish with reserved strawberries and blueberries. Refrigerate until ready to serve.


16 servings


Pampered Chef


Cheesecake pudding and pie filling or vanilla pudding and pie filling can be substituted for the white chocolate pudding, if desired. If using vanilla pudding, add 6-8 drops of red food coloring for a pinker color, if desired.

1/2 cup hot fudge ice cream topping, warmed
8 oz COOL WHIP Whipped Topping, thawed, divided
1 pkg (3.9 oz) JELL-O Chocolate Instant Pudding
16 OREO Cookies, chopped (about 2 cups), divided
12 vanilla ice cream sandwiches


WHISK fudge topping and 1 cup COOL WHIP in medium bowl until blended. Add dry pudding mix; stir 2 min. Stir in 1 cup cookies.

ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; cover with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost with remaining COOL WHIP; press remaining cookies into top and sides of dessert. Wrap loosely with foil.

FREEZE 4 hours.


12 servings


Kraft


The consistency of fudge topping can vary depending on what brand you purchase. If your fudge topping mixture is too thick to spread easily, stir in up to 1/4 cup milk.

6 Granny Smith apples, (about 8 cups sliced; about 3 lbs. of apples)
8 graham crackers (2-1/2 x 5 in), coarsely chopped
3/4 cup brown sugar, packed
1/2 cup all-purpose flour
1/2 cup quick or old-fashioned oats
1 tsp. Pantry Korintje Cinnamon
1/2 cup butter or margarine, melted
Vanilla ice cream, (optional)


Peel, core and slice apples using Apple Peeler/Corer/Slicer. Cut apples in half; place in Deep Dish Baker.

Coarsely chop graham crackers using Food Chopper; place in Classic Batter Bowl. Add brown sugar, flour, oats and cinnamon; mix well. Place butter in Small Micro-Cooker®; microwave on HIGH 1 minute or until melted. Add butter to dry ingredients; mix well.

Sprinkle crumb mixture evenly over apples. Microwave on HIGH 14-16 minutes or until apples are tender. Cool slightly. Serve warm topped with ice cream, if desired.


10 servings


Pampered Chef, All The Best


If using a microwave oven without a built-in turntable, rotate baker after 8 minutes of cooking.

To prepare the crisp in a conventional oven, preheat oven to 350˚F. Prepare recipe as directed. Cover loosely with aluminum foil. Bake 45 minutes; uncover and bake an additional 5-10 minutes or until apples are tender.

16.5-oz roll Pillsbury refrigerated sugar cookies
8-oz pkg cream cheese, softened
1/4 cup powdered sugar
2 tsp lemon peel, grated
2 cups fresh raspberries
1-1/2 cups fresh blueberries
1/4 cup apple jelly, melted



Heat oven to 350°F. Spray 12-inch pizza pan with cooking spray. Cut cookie dough into 1/4-inch slices; place in pan. With floured fingers, press evenly over bottom to form crust.

Bake 15 to 20 minutes or until deep golden brown. Cool completely, about 25 minutes.

In medium bowl, beat cream cheese, powdered sugar and lemon peel until fluffy. Spread over baked crust. Arrange raspberries in large star shape in center. Arrange blueberries around raspberries. Drizzle or brush with melted jelly. Refrigerate until set, about 30 minutes. Store in refrigerator.


16 servings


Pillsbury

3 cups flour
1-1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
4 large eggs
3 cups granulated sugar
3 1-oz squares unsweetened chocolate baking squares, melted
1-1/2 cups vegetable oil
3 cups zucchini, grated (about 5)
1 cup pecans, chopped (optional)
Powdered sugar


Combine first 4 ingredients. Set aside.

Beat eggs at medium speed with an electric mixer. Gradually add granulated sugar; beat until blended. Add chocolate and oil; beat until blended. Gradually add flour mixture; beat at low speed until blended. Fold in zucchini and pecans. Pour batter into a well-greased and floured Bundt pan.

Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan; cool completely on a wire rack. Sprinkle with powdered sugar before serving.


8-10 servings


MyRecipes.com

3/4 cup vegetable oil
8-count pkg large refrigerated biscuits, such as Pillsbury Grands
1/2 cup sugar
1/4 tsp ground cinnamon


Heat 1/2 cup of the oil in a medium skillet over medium-low heat.

Place the biscuits on a cutting board. Using a 1-inch round cookie cutter or shot glass, cut a hole in the center of each biscuit, reserving the extra dough for "holes."

Test the heat of the oil by dipping the edge of a doughnut in the pan. When the oil is hot enough, the edge will bubble. Place 4 of the doughnuts and holes in the skillet and cook until golden brown, 1 to 1 1/2 minutes per side. Transfer to a wire rack or paper towel-lined plate to drain. Add the remaining oil to the skillet, reheat, and cook the remaining doughnuts and holes.

In a large bowl, combine the sugar and cinnamon. Gently toss the warm doughnuts in the mixture a few at a time. Serve warm or at room temperature.


8 servings


Real Simple