Glamourastic Eats

Homemade Ice Cream Sandwiches

Posted by | Dessert | Tuesday 29 June 2010 3:27 pm

This is one I can’t wait to try – I think my girls will love it (and so will I)

The Ingredients

3.4 ozs pkg instant vanilla pudding
2 cups cold milk
12 ozs. cool whip, thawed
1 cup miniature chocolate chips
48 graham cracker squares

The Directions

Mix pudding mix with milk according to package directions and refrigerate until set. Fold in whipped topping and chocolate chips. Place 24 graham crackers on a baking sheet: top each with about 3 Tbsp. pudding mix. Place another graham cracker on top. Freeze for 1 hour or until firm. Wrap individually in plastic wrap. Store in freezer bags until ready to eat.

Switch it up- try banana pudding with chocolate grahams

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Pumpkin Pie Pudding

Posted by | Crock-Pot, Dessert | Tuesday 26 January 2010 7:00 pm

courtesy of Taste of Home

This is one of my family’s favorite recipes. If you like pumpkin, try this, it is delicious!

Ingredients

1 can (15 ozs) solid-pack pumpkin
1 can (12 ozs) evaporated milk
3/4 cup sugar
1/2 cup biscuit/baking mix
2 eggs, beaten
2 Tbsp. butter, melted
2 1/2 tsp. pumpkin pie spice
2 tsp. vanilla extract
Whipped topping, optional

Directions

In a large bowl, combine the first eight ingredients. Transfer to a slow cooker coated with nonstick cooking spray. Cover and cook on low for 6-7 hours. Serve in bowls with whipped topping if desired.

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4 Layer Pumpkin Torte

Posted by | Dessert | Wednesday 25 November 2009 10:27 pm

STEP 1:
12 whole graham crackers, crushed fine
1/2 c. melted butter
1/2 c. sugar

Mix together and press into the bottom of a 9 x 13 pan.

STEP 2:
1 (8 oz.) pkg. of cream cheese, softened
3/4 c. sugar
2 eggs

Beat until fluffy.

Pour on top of graham crust and bake for 20 minutes at 350 degrees. Set aside.

STEP 3:
1 lb. pumpkin
3 egg yolks
1/2 c. sugar
1/2 c. milk
1/2 tsp. salt
3 tsp. pumpkin pie spice

In a heavy saucepan mix together and cook over medium heat until thickened. Remove from heat and cool.

STEP 4:
1 env. Knox unflavored gelatin
1/4 c. cold water

Dissolve completely and add to cool pumpkin mixture.

STEP 5:

3 egg whites
1/4 cup sugar

Beat until peak forms. Fold into pumpkin mixture. Spread evenly on top of cream cheese mixture. Chill 5 hours or overnight. Keep stored in refrigerator.

STEP 6:

12 oz. Cool Whip

Just before serving spread evenly on top of pumpkin torte. Cut into 2 1/2 x 2 1/2 inch squares.

***I will post a picture after I complete it tomorrow. Happy Thanksgiving everyone!

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Danish Pudding Dessert

Posted by | Dessert | Saturday 11 July 2009 4:48 pm

This is my Uncle RJ’s favorite dessert. I don’t think about it too often because we usually only have it for his birthday. I love it and think I’ll start making it more.

Crust:

1/2 cup butter
1 cup flour
1/2 cup powdered sugar
1/2 cup nuts

Mix like a pie crust and put into a 13×9″ pan patting down. Bake at 350 degrees for 12 minutes and let cool.

1st layer:

2-8 ozs. packages cream cheese
1/2 cup sugar
3/4 cup nuts
5-6 bananas

Combine well and spread over the pie crust. Cut 5-6 bananas into slices and place over the creams cheese mixture.

2nd layer:

2 pkgs danish dessert (Junket)

Add 3 1/2 cups cold water to the danish dessert and bring to a boil. Boil for 1 minute. Let cool and pour over bananas. Refrigerate until set.

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Banana Nut Brownie Bites Courtesy of Jackie Morgan

Posted by | Dessert, snacks | Tuesday 19 May 2009 12:50 pm

I saw Jackie talking about these on Facebook awhile back and thought they sounded great. She was kind enough to share the recipe with me. If you want to check out her fantastic blog please visit Literary Escapism

Here’s the recipe:

Ingredients:

1 pkg brownie mix + ingredients for cake-like brownies
2 bananas, mashed
1/2 cup dry roasted peanuts

Directions:

Preheat the oven to 350 degrees F. Chop the peanuts using a food chopper.
In a bowl, mix together the bananas, oil, eggs and water (which is required for the brownie mix). Mix (or blend) until everything is smooth and then add the brownie mix. Mix (or blend) until everything is smooth again and then mix in the peanuts.

Spoon out the batter into the mini-muffin pan until each slot is 3/4 full.
Bake for 13 minutes.

Yield: about 6 dozen brownie bites

Variation: Substitute pretzels for the bananas. I haven’t tried this yet, but I am so going to.

We made these yesterday and they are delicious! I will be making the prezel variety today to see how these turn out. My family loved these and I also like the size as they are perfect for my little ones to snack on. An, a lot less messy than a regular brownie. Yummy!

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