Ice Cream Cake

Ingredients:

2 1/2 pints ice cream
3/4 C honey roast peanuts
1 C plus 1/4 C swirled milk chocolate and peanut butter morsels or use chocolate chips of your choice (recommended: Nestle)
2 ounces Crunchie bar, broken into shards and dusty rubble (recommended: Nestle Crunch)
150g Bourbon biscuits broken up into crumbs and rubble/1 1/2 cups chocolate cookie crumbs
Butterscotch sauce
Chocolate sauce

Directions:

Let the ice cream soften either in the refrigerator for a while, or out in the kitchen.

Line a 8-inch springform tin with clingfilm/clingwrap, both in the bottom and sides of the tin so that you have some overhang at the top.

Empty the slightly softened ice cream into a bowl and mix in the peanuts, 150g/1 cup chocolate and peanut morsels or chips, Crunchie shards/honeycomb shards and 100g/1 cup of the Bourbon biscuit crumbs/chocolate cookie crumbs.

Scrape the ice cream mixture into the springform tin flattening the top like a cake, and cover the top with clingfilm/clingwrap and place in the freezer to firm up.

Serve the cake straight from the freezer, unmould from the tin and pulling the clingfilm/clingwrap gently away before putting on a plate or cake stand.

Sprinkle the top of the cake with the extra 50g/1/4 cup of chocolate and peanut morsels or chips, and the remaining Bourbon biscuit crumbs/chocolate cookie crumbs.

Cut into slices and serve with the butterscotch and chocolate sauces, letting both dribble lacily over each slice. If 2 sauces sound like too much trouble - they're not - just opt for the chocolate peanut butter sauce. It's hard to find an argument against it.

Recipe from: FoodNetwork.com - Nigella Lawson 2007 show

Monkey Bread

Ingredients:

3 cans Buttermilk Biscuits (the non-flaky ones)
1 C sugar
2 Tsp (to 3 Tsp) cinnamon
2 sticks butter
1/2 C brown sugar

Directions:

Preheat the oven to 350°.

Open up all three cans of biscuits and cut each biscuit into quarters.

Next, combine the white sugar with 2-3 teaspoons of cinnamon. (3 teaspoons of cinnamon gives it a fairly strong cinnamon flavor. If you’re not so hot on cinnamon, cut it back to 2 teaspoons.) Dump these into a 1 gallon zip bag and shake to mix evenly.

Drop all of the biscuit quarters into the cinnamon-sugar mix. Once all the biscuit quarters are in the bag seal it and give it a vigorous shake. This will get all those pieces unstuck from one another and nicely coated with cinnamon-sugar. Spread these nuggets out evenly in the bundt pan.

At this point, you’re going to want to melt the two sticks of butter together with ½ cup of brown sugar in a saucepan over medium-high heat. This can be light or dark brown sugar. Cook butter/sugar mixture, stirring for a few minutes until the two become one. Once the brown sugar butter has become one color, you can pour it over the biscuits.

Bake for about 30-40 minutes until the crust is a deep dark brown on top. When its finished cooking, remove it from the oven. If you have the willpower, allow it to cook for about 15-30 minutes before turning it over onto a plate.

Recipe from: Pioneer Woman Cooks blog - 3/12/09

Cinnamon & Brown Sugar Apples

Ingredients:

7 apples
3/4 C flour
1 C packed brown sugar
1 Tsp cinnamon
1/4 Tsp salt
1 stick butter, softened

Directions:

Cut apples & put in a pie plate.
Mix next 4 ingredients.
Cut in the butter.
Sprinkle on apples.
Bake at 350° for @ 30 min.

Recipe from: "Quiet Life" blog - 9/8/09

Caramel Pumpkin Pean Gingersnap Cheesecake

Ingredients:

FOR CRUST
12 ounces, weight Storebought Gingersnaps
½ cups Chopped Pecans
6 Tbsp Butter, Melted
2 Tbsp Brown Sugar
1 dash(es) Salt

Filling *
4 packages (8 0z. Packages) Cream Cheese
1-½ cup Sugar
1 can 15-ounce Pumpkin Puree (NOT Pumpkin Pie Filling)
1 Tsp Ground Cinnamon
1 Tsp Allspice
½ Tsp Nutmeg
4 whole Eggs
2 Tbsp Heavy Cream
1 jar (about 12 Oz.) Caramel Topping
Extra Chopped Pecans
Extra Crushed Gingersnaps

Directions:

For crust:
In a food processor (or large ziploc bag) crush gingersnps. Add chopped pecans, melted butter, brown sugar, and salt, and pulse (or mix) until thoroughly combined. Press into bottom and sides of a 10-inch springform pan. Chill for 20-30 minutes.

For filling:
In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add pumpkin and spices and mix again. Add eggs one at a time, mixing for 20 seconds between each addition. Add cream and mix until just combined.

Remove crust from fridge. Pour 1/2 jar of caramel topping on crust. (This can be omitted. See note below.) Sprinkle caramel with chopped pecans. Gently pour cheesecake filling into pan. Even out the top with a flat spatula.

Bake at 350° for 1 hour 15 minutes, or until no longer soupy. Cheesecake should still be somewhat jiggly.

Cool on counter for 30 minutes. After 30 minutes, pour the rest of the caramel topping over the top. Smooth with a flat spatula until evenly smooth. Cover and chill cheesecake for another four hours or overnight.

When ready to serve, remove rim from pan and slice. Sprinkle each slice with extra crushed gingersnaps.

Recipe from: Pioneer Woman blog - 11/22/08

Apple Brown Betty

Ingredients:

1 cup soft bread crumbs (or ready to eat cereal)
3 Tbsp margarine
1 Tsp grated orange or lemon peel
1/2 cup sugar
4 medium size apples, sliced
1 Tsp cinnamon
1/4 cup fruit juice (approximately)

Directions:

Preheat oven to 375°F. Mix bread crumbs, butter, peel, sugar and cinnamon. Place half the sliced apples in a buttered baking dish. Cover with half the bread crumb mixture. Add remaining crumbs. Sprinkle with fruit juice. Bake for 45 minutes.

Makes 6 servings.

Recipe from: UNKNOWN

Caramel Apple Upside-Down Cornmeal Cake

Ingredients:

6 Tbsp. butter
4 medium apples, peeled, cored, and sliced
1/2 cup packed brown sugar
2 Tbsp. milk
1/2 cup chopped pecans
1/3 cup dried cranberries
3/4 cup all-purpose flour
2 Tbsp. granulated sugar
1-1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup cornmeal
1 cup hot water
1/4 cup butter, melted
2 eggs, lightly beaten
1-1/2 tsp. vanilla

Directions:

1. Preheat oven to 350° F. In a 10-inch oven-going skillet melt 2 tablespoons of the butter over medium heat. Add apples; cook and stir 5 minutes or until tender. Remove from skillet. In same skillet combine remaining butter and brown sugar. Cook and stir over medium heat until butter melts. Bring to boiling. Remove from heat. Stir in milk. Sprinkle with pecans and cranberries. Arrange apple slices on top.

2. In bowl combine flour, sugar, baking powder, and salt. In medium bowl combine cornmeal, water, and 1/4 cup butter. Stir in eggs and vanilla. Stir in flour mixture just until combined. Pour over apples.

3. Bake 30 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Invert; serve warm.

Makes 8 servings.

Recipe from: Better Homes & Gardens magazine - October 2009

Pear-Almond Cake with Chocolate Chunks

Ingredients:

1 cup flour
1-1/4 Tsp baking powder
1/4 Tsp salt
1 cup granulated sugar
2 large eggs plus 1 egg white
1 stick (4 ounces) unsalted butter, melted and cooled
2 large pears - peeled, cored and thinly sliced
1/2 cup chocolate chunks
1/2 cup sliced blanched almonds
confectioners' sugar, for dusting

Directions:

1. Preheat oven to 375°. Greasea 9" springform pan, line with parchment paper, grease the paper, then flour the pan. In a medium bowl, whisk together the flour, baking powder and salt.

2 . In a large bowl, whisk together 3/4 cup granulated sugar and the 2 eggs until pale yellow, 1 to 2 minutes; whisk in the butter. Stir into the flour mixture until just combined. Pour half of the batter into the prepared pan and top with half of the pear slices and half of the chocolate; repeat with the remaining batter, pears, and chocolate.

3. Using a food processor, finely grind 1/4 cup almond with the remaining 1/4 cup granulated sugar. Add the egg white and process until smooth. Drizzle over the cake and sprinkle with the remaining 1/4 cup of almonds. Bake until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let cool slightly, then dust with the confectioners' sugar.

Recipe from: Rachael Ray magazine - September 2009

Oreo Truffles

Ingredients:

1 18-oz. pkg. chocolate sandwich cookies with white filling, finely crushed
1 8-oz. pkg. cream cheese, softened
1 lb. white baking chocolate, melted (can use dark or semi-sweet also)

Directions:
In large bowl combine crushed cookies and cream cheese. Beat with mixer on low speed until well blended. Form 1-inch balls by hand. Dip balls in white chocolate; place on baking sheet covered with waxed paper. Refrigerate 1 hour or until firm. To store, cover and refrigerate. Makes 50 truffles.

* Note: It may help to refrigerate the Oreo mixture before dipping in chocolate.

Recipe from: Better Homes & Gardens magazine - July 2009

Blueberry Cheesecake

Ingredients:

Crust and Filling:

• 12 graham cracker boards
• 6 tablespoons unsalted butter, melted
• 2 tablespoons plus 11/2 cups sugar
• 3 packages (8 ounces each) Neufch��tel cream cheese, softened
• 1 container (7 ounces) 2% plain low-fat Greek yogurt (such as Fage)
• 3 tablespoons lemon juice
• 2 teaspoons lemon zest
• 3 eggs
• 3/4 cup blueberries
• 1/4 cup all-purpose flour

Topping:

• 1 cup strawberries, trimmed
• 1/2 cup blueberries
• 1/2 cup raspberries
• 1 tablespoon seedless raspberry jam

Directions:

1. Heat oven to 350°F. Crust: Finely crush graham crackers. Add butter and 2 tablespoons of the sugar and mix until all crumbs are moist. Press into bottom and up side of a 9-inch round springform pan.

2. Filling: In a large bowl, beat together cream cheese and yogurt. Beat in remaining 1-1/2 cups sugar, lemon juice and zest. Add eggs and beat until smooth. Rinse blueberries; place in a small bowl. Sprinkle with 1 tablespoon of the flour; toss to coat. Fold berries and any flour in the bowl, along with remaining 3 tablespoons flour, into the cream cheese mixture. Pour into prepared crust, smoothing top.

3. Bake at 350 °F for 1 hour or until lightly browned around edges. Remove to a wire rack and run a thin knife between pan and cheesecake. Cool 1 hour at room temperature, then refrigerate 3 hours.

4. Topping: Just before serving, quarter strawberries, and combine with 1/2 cup blueberries and the raspberries in a bowl. Microwave jelly on HIGH for 15 seconds, until melted. Toss jelly with berries and pile atop cheesecake. Remove side of pan, slice and serve.

Recipe from: Family Circle magazine - June 2008

Strawberry Whipped Sensation

Ingredients:

4 cups fresh strawberries, divided

1 can (14 oz.) sweetened condensed milk

1/4 cup lemon juice

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

8 OREO Cookies, finely chopped

1 Tbsp. butter, melted

Directions:

LINE 9x5-inch loaf pan with foil, with ends of foil extending over sides. Mash 2 cups berries in large bowl. Add milk, juice and 2 cups COOL WHIP; mix well. Pour into prepared pan.

MIX chopped cookies and butter. Spoon over COOL WHIP mixture. Cover with ends of foil; gently press cookie mixture into COOL WHIP mixture. Freeze 6 hours or until firm.

INVERT dessert onto plate when ready to serve; remove pan and foil. Frost dessert with remaining COOL WHIP. Slice remaining berries; arrange over dessert. Freeze leftovers.

Recipe from: jello.com