Dessert!

Today's recipe comes from my college friend Kelly.

Brownie Torte

INGREDIENTS:  

Packaged brownie mix (or homemade)– baked according to directions in 9 x 13 inch pan

Small box of instant vanilla pudding

Small box of instant chocolate pudding

8 oz. tub of strawberry flavored cream cheese

2 cups of milk - separated

1/3 cup powdered sugar

Small tub of whipped topping (like Cool Whip)

8 Oreo cookies, crumbled

Sliced strawberries (optional)

DIRECTIONS:

• Bake brownies according to package directions in a 9 x 13 inch pan.  
  
• Allow brownies to cool about 30 – 45 minutes.  
  
• Mix vanilla pudding, 1 cup milk and softened strawberry cream cheese in mixing bowl.  
  
• Spread on top of brownies in original pan.  
  
• Mix chocolate pudding, 1cup milk and powdered sugar in mixing bowl.  
  
• Spread on top of vanilla pudding layer.  
  
• Cover with plastic wrap and refrigerate for about 15 minutes until slightly set.  
  
• Spread whipped topping over chocolate pudding layer.  
  
• Add a layer sliced strawberries (if desired) and sprinkle with crumbled Oreo cookies.  
  
• Re-cover pan and refrigerate until ready to serve.

Now doesn't that look good?

Dessert!

Today's recipe comes from Nancy. 

This Cake is AWESOME and so easy!

Mexican Cake 

INGREDIENTS:

2 Cups sugar
2 Cups flour
2 tsp baking soda
2 Lg eggs (beaten)
1 Can crushed pineapple (20 oz can)
1 Cup chopped pecans

• Sift together sugar, flour and soda                                                                          
  
• add eggs, can crushed pineapple
  
• mix and pour into 9x13 or 10 1/2 x 14 3/4 pan (I used the bigger one).
• Bake at 350 for 35 - 40 minutes
  
• Cool for 20 to 30 minutes and then frost
  

Frosting:

Mix together:

1 stick butter
1 8 oz pkg cream cheese
1 tsp vanilla

Add:

2 Cups sifted powdered sugar
1 cup chopped pecans

Easy Dessert

Okay, so you'll have to come back on Monday for another easy 

meal made from my pre-cooked chicken cutlets. 

I think a nice yummy dessert is just what we all need for the weekend!

I made these awhile ago and they were a hit.

VERY EASY!

Simple Chocolate Croissants

1 pkg. refrigerated croissants

Semi sweet chocolate chips

3 tbsp. melted butter

Confectioners sugar

DIRECTIONS:

Unroll and flatten dough. 

Separate into triangles. 

Brush with melted butter. 

Sprinkle 1-2 tsp. chocolate chips on each triangle. 

Roll each triangle into a croissant shape and place on a cookie sheet. 

Bake in a preheated 375 oven for about 15 minutes. 

Let cool briefly and sprinkle with powdered sugar. 

YUMMY!  

Enjoy your weekend!

Okay, I have a confession to make...

These pictures aren't mine. 

I tried to upload the pictures I took of the chocolate croissants I made, 

but for some reason Blogger wouldn't let me. 

So I had to Google some pictures.  

Hope you're all okay with that!

Coffee Cake

Today's recipe comes from Jacquelyn, one of my blogging friends. 

Sounds yummy!

Easy Coffee Cake

Ingredients:

2 sticks butter

1 1/2 cups sugar

2 eggs

2 cups flour

1/2 tsp. baking soda

1 1/2 tsp. baking powder

1 c. sour cream

1 tsp. vanilla

Filling: 

3/4 c. chopped nuts

1 tsp. cinnamon

1 Tbsp. sugar

• Beat all the cake ingredients together in a mixing bowl.
• Combine all the filling ingredients together in a separate bowl. 
• Pour 1/2 of the batter into an angel food or fluted pan that has been sprayed with non-stick spray such as Pam. 
• Sprinkle half of the filling on the batter. 
• Pour the balance of the batter in, then the remaining filling on top. 
• Bake at 350 degrees for 55 minutes. Start in a cold oven.
• When cool, sprinkle cake with powdered sugar or drizzle frosting on top if desired.

Fruit Tart

Today I'm sharing a recipe for Fruit Tart.

This is such a delicious and easy dessert to make.  

When I first discovered this recipe,  I served it to my father and 

he wanted to know which bakery I purchased it from!

Ingredients
2 cups sugar
2 packages cream cheese, softened
1 container Cool Whip, softened
2 tubes crescent rolls
Assorted fruit

Unroll crescent rolls. Lay flat on a baking pan, pressing seams together. 

Bake at 350 until lightly browned.

Using a hand mixer, combine the sugar, cream cheese

 and container of cool whip.

Spread evenly over the COOLED crescent rolls.

Then take your assortment of fruit, here I used canned peaches, DRAINED, 

 sliced strawberries and blueberries.

One tart with peaches, strawberries and blueberries.

One tart with peaches, strawberries, blueberries and banana.

I usually try and assembly this tart pretty close to when I need to serve it.

You can prepare everything ahead and refrigerator until you are ready for dessert.

I will make the cream cheese mixture and store in tupperware the day before.

You can do the same with your fruit.  

Prepare the fruit the day before and store in tupperware in the refrigerator.

ENJOY!

Philadelphia Cream Cheese Pound Cake

This recipe comes from Nicole.

Nicole made this pound cake for her daughter Elizabeth's birthday 

celebration after karate one week.

I was only able to get a crumb! 

But let me tell you that crumb was so delicious!

I am definitely trying this recipe soon!

Ingredients:

2 sticks unsalted butter, softened
1 8 ounce package of cream cheese, softened slightly
1 1/2 cups sugar
4 eggs
1 1/2 teaspoons pure vanilla extract
2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
confectioners’ sugar for dusting

• Preheat oven to 325 degrees. 
• Spray four mini loaf pans with non-stick cooking spray, and place on a cookie sheet.
• In a mixer fitted with the paddle attachment, cream together butter and cream cheese. 
• Pour in sugar and mix until smooth. Add in eggs, one at a time, mixing well until each is incorporated.
• While ingredients are mixing, whisk together flour, baking powder, and salt in a separate bowl. Slowly add flour mixture to the wet ingredients.
• Distribute batter evenly among the four pans and bake until a toothpick inserted in the center comes out clean, about 50-60 minutes.  Let cool and dust with confectioners’ sugar. Wrap any extras tightly in plastic wrap and freeze for up to one month. 

Crumb Cake

Today's recipe is from my sister Liz!

Crumb Cake

1 box vanilla cake mix

Crumb Topping:

3 1/2 cups flour

1 cup sugar

3 sticks of butter, melted

1 tsp. cinnamon

Bake cake mix according to directions on package.  

Pour batter into a 9X13 pan.

Bake for about 10 minutes, until there is a skin on top.

Meanwhile, combine the remaining ingredients.  Mix together and crumble.  

Add the crumb topping to the top of your cake and bake until the top of the cake is slightly browned.

Cool and Enjoy!