Frosty Snack Packs

This is the 3rd recipe from Sandra Lee of Food Network fame and is a great summer treat! This recipe is being published for the first time right here on 2 Hot Dishes - check back for more recipes soon!

INGREDIENTS:

2 cups (3.5 ounces each)Hunt’s® Snack Pack® Vanilla Pudding
2 cups (3.5 ounces each) Hunt’s® Snack Pack® Chocolate Pudding
1- 1/3 cups Reddi-wip® Original Whipped Light Cream

For Garnish:
Reddi-wip® Original Whipped Light Cream
1 teaspoon dry Swiss Miss® Hot Cocoa Mix

INSTRUCTIONS:

Scoop out vanilla and chocolate puddings and put in separate medium mixing bowls. Wash and thoroughly dry the plastic containers and set aside. To each bowl stir in 1/3 cup of Reddi-wip to lighten pudding. Add additional 1/3 cup of Reddi-wip to each bowl and gently fold in to incorporate.

Layer the pudding mixture into the clean plastic containers by alternating between each flavor 1/3 at a time, tapping to remove air bubbles and level out in between each layer. Put in the freezer for about 2 hours, or until set but not completely hard.

To serve; run each cup under tepid water. Invert each onto a dessert plate to remove from container. Top each with a serving of Reddi-wip and sprinkle with dry cocoa mix. Serve immediately.

Yield: 4 cups
Hands on: 15 minutes
Total Time: 2 hours 15 minutes

Chewy Toffee Cookies

INGREDIENTS:

2 1/2 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 cup softened butter or shortening
1 cup brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla
1 bag Heath Bar Bits (or 8 bars crushed)
1/2 cup mini chocolate chips

INSTRUCTIONS:

Cream butter and sugar until light and fluffy, add eggs, mix well. Sift all dry ingredients together and mix in a bit at a time. Finally add Heath Bar bits and Mini Chocolate Chips. Chill the dough for 30-60 minutes, then drop by teaspoonful onto ungreased cookie sheets and bake at 350 for 10-12 minutes.

Molasses Crinkle Cookies

INGREDIENTS:

3/4 cup butter, melted
1 cup brown sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground cloves
1/2 tsp ground ginger
1/2 cup white sugar


INSTRUCTIONS:

In a mixing bowl combine melted margarine, brown sugar and egg and beat until smooth. Add molasses and beat another minute.

Mix together flour, baking soda, salt, and spices, add to the molasses mixture and mix well.

Cover and chill dough at least one hour.

Roll dough into 1" balls and roll them in the white sugar. Place about 2" apart on ungreased baking sheets. Bake for 8-10 minutes at 375 until tops are cracked. Allow to cool on wire racks.

Makes about 3 dozen cookies - these last quite awhile in a sealed container and freeze well.

Pumpkin Gooey Butter Cake

My sister-in-law made this cake for Christmas this year - it is a recipe from Paula Deen and you can find it here at The Food Network as well. It is so delicious and tasty that I had to share. The best thing since Pumpkin Pie!

INGREDIENTS

Cake:

1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:

1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

INSTRUCTIONS

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream or cool whip if you're lazy like me!

Chocolate Zucchini Cake

INGREDIENTS:

1/4 c. butter flavor Crisco
1/2 c. vegetable oil
1 3/4 c. sugar
2 eggs
1 tsp. vanilla extract
1/2 c. sour milk (sour milk by adding 1/2t vinegar)

2 1/2 c. flour
6 tbsp. cocoa
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. cloves

2 c. grated zucchini
1/2 bag mini semi-sweet chocolate chips
3/4 cup milk chocolate chips

INSTRUCTIONS:

Preheat oven to 325.

Cream butter and sugar; add oil, eggs, vanilla, and sour milk. Beat well with mixer. Add dry ingredients to creamed mixture. Beat well. Stir in grated zucchini and chocolate chips.

Put in a greased 9 x 13 inch cake pan. Sprinkle with 3/4 cup milk chocolate chips and more mini chips if desired. Bake at 325 degrees for 40-50 minutes or until done.

Enjoy plain or add a scoop of your favorite ice cream or a dollop of whipped cream!

Cream Puffs with Dark Chocolate Filling

INGREDIENTS:

Puffs:
1/2 cup margarine
1 cup water
1 cup flour
1/4 teaspoon Salt
4 eggs

Pudding:
1/4 cup cornstarch
1/2 cup sugar
1/8 teaspoon salt
3 cups whole milk (I used 1-1/2 cups 2% milk and 1-1/2 cups light cream)
1 teaspoon vanilla extract
6 ounces semisweet chocolate chips, coarsely chopped

INSTRUCTIONS:

Puffs:

Preheat oven to 400. Bring water to a boil, melt margarine in boiling water. Once it is melted turn to low heat, add flour and salt and stir vigorously until mixture forms a ball. Remove from heat, beat in eggs one at a time until mixture is smooth after each addition.

Place spoonfuls of batter on ungreased baking sheet, making 12 mounds. Bake at 400 for 45 minutes. Immediately remove from baking sheet to cooling racks to cool.

Pudding:

Combine the cornstarch, sugar and salt in the top part of a double boiler. Slowly whisk in the milk, mix well and use a spatula to scrape the bottom and ensure all dry ingredients are mixed in. Put over the bottom part of the boiler with gently simmering water. If you don't have a double boiler using two sauce pans one slightly smaller that will nest inside works just fine and this is what I did.

Stir frequently scraping the bottom and using the wisk to prevent lumps from forming. After approx 10 minutes the mixture will start to thicken up, when it is thick enough to coat the back of a spoon add the chocolate and stir until it is all melted and the mixture appears dark and smooth.

Remove from heat and pour into a pan to cool - cover with saran wrap placed on the surface of the pudding to prevent a film from forming.

Cool for at least 30 minutes.

When puffs are cool and pudding has cooled it's time to assemble - it's best to only assemble the number you plan to serve as they don't keep well assembled. Cut the top 1/3 off the cream puff, spoon in the filling and then replace the top, sprinkle with powdered sugar or drizzle with melted chocolate or top with whipped cream - lots of choices.

Slacker Fudge

This is the easiest, most foolproof fudge recipe I've ever heard of. It's still somewhat sensitive to the humidity level, so it's not a rainy day activity.

INGREDIENTS

7 oz. marshmallow creme
1 1/4c. sugar
2/3c. evaporated milk
1T butter (you can use more- up to 1/4 c.)
1/4 t. salt
1 1/2 c. semisweet chocolate chips
1 1/2 c. milk chocolate chips
1 t. vanilla

INSTRUCTIONS

Line an 8x8 pan with foil. In a large saucepan, combine marshmellow creme, sugar, milk, butter and salt over medium heat. Bring to a boil, cook 5 minutes. Stir constantly. Remove from heat, stir in chocolate until smooth. Add vanilla and any additions (I use mini marshmallows and slivered almonds for rocky road). Pour into pan and chill for 2 hours or until firm.

Chocolate Tote Cake

This is a family favorite made for every birthday celebration. I have one in the oven as we speak to celebrate my dad's 62nd birthday tomorrow.

INGREDIENTS:
2 eggs
2 cups sugar
1 cup sour milk (sour with 1t vinegar or lemon juice)
1 cup salad oil
1t vanilla extract
2 1/2 cups flour
3/4 cup cocoa powder
2t baking soda
1 cup boiling water

INSTRUCTIONS:
Mix together eggs, sugar, milk, oil and vanilla. When it is well mixed add flour, cocoa, baking soda. When thoroughly mixed add the boiling water and blend well. The batter will be rather thin.

Grease your baking pan or pans then bake for 40 minutes at 350. Makes two 9" layers or one 9x13 pan.

I usually frost this with chocolate fudge frosting between the layers and on the side. I then put butter cream on the top and sprinkle with mini chocolate chips for the most decadent cake around. My sister has also been known to put a layer of chocolate brownies in the middle just to make it insanely rich and delicious.

Chocolate Chip Cookies

INGREDIENTS
1 cup butter flavored shortening
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
2 teaspoons Mexican vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups milk chocolate chips

INSTRUCTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

2. In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla .Combine the flour, baking soda and salt; gradually stir into the creamed mixture. Finally, fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.

3. Bake for 8 to 10 minutes in the preheated oven, until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

*Mexican vanilla extract can be found in Mexican grocery stores. If you can't find it, feel free to substitute regular vanilla extract.

Submitted by: Apocolypse37

Mom's Holiday Jello

A tradition in my family - no holiday is complete without this tasty sweet jello salad! Don't let it fool you - it's doesn't resemble "jello" at all! It takes at least a day to create this - the first layer needs to completely set before you make and pour the 2nd layer so it's a two step process.

INGREDIENTS:
1 small package of raspberry jello
1 small package of lemon jello
1 can of cherry pie filling
1 8oz package of cream cheese
1/2 cup of Mayo
1/2 8oz tub of cool whip
1 can of crushed pineapple - undrained
1/2 package of mini-marshmallows
Finely chopped walnuts
2 cups of boiling water

INSTRUCTIONS:
1st step: Dissolve 1 pkg raspberry jello in 1 cup of boiling water. Stir in 1 can cherry pie filling. Pour into a large clear glass bowl, cover with saran wrap and refrigerate until set.

2nd step: Dissolve 1 pkg lemon jello in 1 cup of boiling water. Add 1 package of cream cheese and beat with electric mixer until well blended. Add 1 cup of mayo and the cool whip. Stir in the undrained pineapple and the 1/2 bag of mini marshmallows. Pour this layer over the chilled fist layer and sprinkle with the finely chopped nuts and chill until set.

Tips - I make the 1st layer before work and the 2nd layer when I get home to use the 2nd day. If you pour the 2nd layer before the first one is fully set it will ruin the layered look of the salad.

To make this low fat and low calorie make the following modifications:
- use sugar free jello for both layers
- use light cherry pie filling
- use neufatel cheese instead of cream cheese or use light cream cheese
- use light mayo
- use light cool-whip
These modifications really don't affect the flavor (unless you are sensitive to artificial sweeteners) and really lighten the recipe.

Layered Pumpkin Dessert

INGREDIENTS:
1 yellow cake mix
8 oz cream cheese softened
1 cup confectioners sugar
8 oz Cool Whip
2 packages vanilla instant pudding
1 15 oz can of pumpkin
1 cup milk
1-1/2t pumpkin pie spice

INSTRUCTIONS:
Mix cake according to instructions on the box - pour approx 1/2 into a greased 9x13 glass baking dish and bake starting with about 1/2 the required time and checking until it's done (toothpick comes out clean) allow to cool and set aside. You can use the other 1/2 for whatever suits your fancy - I sometimes make in a bread pan or make cupcakes.

Blend together softened cream cheese, confectioners sugar and 1/2 of the tub of cool whip and spread over cooled cake.

Combine pudding, pumpkin, milk and pumpkin pie spice and whisk until well blended. Spread on top of cream cheese layer. Spread remaining cool whip on top and sprinkle with pumpkin pie spice for visual effect.

Chill in refrigerator for several hours before serving.