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Got this yummy recipe from a friend of mine (I added the sprinkles...lol)

1 8 oz pkg cream cheese, softened
1 pkg. Oreo Cookies, crushed
2 cups white chocolate chips

Place wax paper onto a cookie sheet. Save just a little of the crushed cookies to sprinkle on top, if you like. Mix cream cheese and crushed Oreos until well blended.

Roll Oreo mixture into bite size balls. Place on wax paper. Refrigerate for about an hour.

Melt chocolate ( I used about two cups of melted chocolate).  Dip Oreo balls into chocolate and place back onto wax paper. You can use a toothpick or fork to do this. Once I dipped the balls, I sprinkled a little bit of left over crumbs onto the balls.

Makes about 30 Oreo balls.


 
 
1 (10.75-ounce) package frozen pound cake, thawed and cut into 10 even slices

1 quart frozen fat-free vanilla yogurt

2/3 cup fat-free hot fudge

2/3 cup peanut butter, melted (see Notes)

Place each slice of pound cake in a small bowl or plate. Top each with a scoop of frozen yogurt and 1-tablespoon hot fudge then top with 1 tablespoon melted peanut butter.

Serve immediately.
 
 
1 refrigerated pie pastry

2 med. granny smith apples

2 tsps lemon juice

¼ cup firmly packed light brown sugar

1 tsp cinnamon

¼ tsp ground ginger

1/8 tsp nutmeg

2 tbsp. butter, cut into 8 pieces

1 egg, lightly beaten

1-2 tbsp granulated sugar

Preheat oven to 425°F. Set the pie pastry out at room temperature for about 10 minutes to soften slightly.

Meanwhile, peel, core and dice the apples. Place in a small bowl and toss with the lemon juice. Stir in the brown sugar, cinnamon, ginger, and nutmeg.

Roll the pastry dough into a 16 x 18-inch rectangle on a lightly floured surface. Cut into eight 4-inch squares.

Spoon 2 scant tablespoons of the apple mixture onto the center
of each square of dough. Top the filling of each pie with a piece of butter. Brush edges of the dough with some of the beaten egg. Fold the corners of the dough toward the middle, covering the filling. Pinch the edges to seal. Place the filled squares on an ungreased baking sheet.

Brush the tops of the pies with the remaining beaten egg and sprinkle with the granulated sugar. Bake until lightly browned, 10-12 minutes. Cool the pies on the baking sheet for 2 minutes. Serve warm or transfer to a wire rack to cool completely.

Makes 8.
 
 
I got this recipe from www.cookingclub.com recipe page. They sound delicious so I wanted to post it. Recipe is from Sharon Bowers.
These ice cream treats are filled with peanutty goodness, from the peanut butter-laced cereal crust to the surprise peanut butter filling and the p.b.-and-chocolate glaze.


1/2 cup plus 2 tablespoons light corn syrup, divided

1/2 cup plus 1 tablespoon creamy peanut butter, divided

3 cups corn flakes cereal

3 cups vanilla ice cream

3 tablespoons salted peanuts, chopped

1/2 teaspoon unsalted butter, melted
 
1/3 cup semisweet chocolate chips

1. Spray bottom of 12 muffin cups with cooking spray.
Microwave 1/2 cup of the corn syrup in medium microwave-safe bowl 1 minute or until syrup is hot but not bubbling. Whisk in 1/4 cup of the peanut butter. Vigorously stir in cereal to break up flakes. With back of spoon or lightly buttered fingers, press into bottom of muffin cups.

2. Stir 1/4 cup of the peanut butter and remaining 2 tablespoons corn syrup in small bowl.

3. Spoon 2 tablespoons of the ice cream in each muffin
cup, pressing down with spoon or measuring cup. Place about 1/2 tablespoon of the peanut butter mixture in center of each cup; top each with 2 tablespoons ice cream, smoothing to cover peanut butter. Sprinkle with peanuts. Place in freezer while preparing glaze.

4. Microwave butter, chocolate chips and remaining 1 tablespoon peanut butter in small microwave-safe bowl 40 to 60 seconds, stirring until melted and smooth. (If necessary, keep heating mixture in 10-second increments until smooth.) Spoon into small resealable plastic bag; snip off small corner.
5. Drizzle glaze over each peanut butter cup. Freeze 2 hours or overnight, until firm.

6. Place in refrigerator 5 minutes before serving to soften slightly. Gently run knife around edge of each cup to loosen cereal
base.

12 servings
 
 
2 pints strawberries, hulled and quartered lengthwise
2 cups fresh or frozen and thawed rhubarb (cut into 1/2-inch pieces)
1 to 2 tablespoons quick-cooking tapioca or 1/2 to 1 tablespoon cornstarch (see note)
1/4 teaspoon ground ginger
3/4 cup sugar
1 teaspoon ground cinnamon
1/3 cup whole grain pastry flour
1/8 teaspoon salt
2 tablespoons no-trans-fat 68% vegetable oil spread stick or butter 1/2 cup old-fashioned oats
1 1/2 tablespoons honey

1. In 2-quart baking dish, stir together strawberries, rhubarb, tapioca, ginger, 1/2 cup of the sugar and 1/4 teaspoon of the cinnamon. Spread fruit mixture level; let stand 20 minutes.

2. Meanwhile, heat oven to 400°F. In medium bowl, stir together
flour, salt, remaining 1/4 cup sugar and 3/4 teaspoon cinnamon. Cut in margarine until mixture resembles fine crumbs. Stir in oats until combined. Drizzle honey over oat; stir until mixture is crumbly. Sprinkle over fruit in an even layer.

3. Bake 35 to 40 minutes or until fruit is bubbly and topping is
golden brown. Serve warm or at room temperature.

Note: If berries are not very juicy, use minimum amount of cornstarch suggested in the recipe.


When shopping for rhubarb, pick the redder stalks, which are less sour.

 
 
Thank you, Amanda, for this great recipe.

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2 1/2 c. graham cracker crumbs

1/2 c. butter, melted

1 1/2 c. powdered sugar

1/2 c. butter, softened

1 tbsp. hot water

1 tsp. vanilla

3 or 4 bananas, sliced

1 (20 oz.) can crushed pineapple, well drained

1 (8 oz.) carton dessert topping, thawed

12 to 15 maraschino cherries

Mix cracker crumbs and melted butter; reserve 1/2 cup butter for topping. Press remaining crumb mixture firmly in ungreased 13 x 9 x 2 inch baking dish. Beat powdered sugar, softened butter, hot water, and vanilla in small bowl on high speed until light and fluffy (about 1 minute). Carefully spread over crumb mixture. Arrange bananas on top; spoon pineapple over bananas. Spread dessert topping over pineapple. Sprinkle with reserved crumb mixture. Cover and refrigerate at least 3 hours. Cut into squares; top each with cherries. 12 to 15 servings.
 
 
This delicious recipe comes from Janet in RI. Hope you enjoy. I
personally can't wait to try this one out.

2 cups quick rolled oats

1/2 cup raisins

1/2 cup All Purpose Flour

1 tablespoon ground cinnamon

1/2 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/4 teaspoon salt

1 (14 oz.) can Sweetened Condensed Milk

1 1/2 cups chopped apples

1 tablespoon molasses

Original No-Stick Cooking Spray


COMBINE oats, raisins, flour, cinnamon, nutmeg, cloves and salt.
Stir in sweetened condensed milk, apples and molasses. Let set about 30 minutes to allow oats to absorb liquid.

HEAT oven to 350°F. Coat cookie sheets lightly with no-stick
cooking spray. Drop dough by rounded tablespoons on prepared sheets. Flatten slightly.

BAKE 10 to 12 minutes or until lightly browned. Remove from
baking sheet to cool completely.
 
 
I got this info from www.countrymom.com. I hope this helps those who are trying to make that special Easter cake. Easter is such a wonderful holiday. Yes, it is fun and exciting to do the Easter egg hunts and other activities. But, it is such a joyous time of celebrating the resurrection of Christ.
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You don't have to spend a lot of money on a fancy cake pan to make a cute Easter Bunny Cake - try this easy way to make a bunny cake that your family will love!

2 round cakes

white frosting

1 large pkg coconut

food coloring

sprinkles

assorted candies & jelly beans

colored icing in a tube

small bowl cool whip

1. You will need 2 round cakes - your choice on flavor. You can use the packaged kind or our recipe for white cake if you want to make it from scratch.

2. Cover a large piece of cardboard or flat cake pan with foil.

3. Cut one cake into the bunny shapes as shown above.

4. Arrange the cake pieces onto your cardboard or flat cake pan.

5. Frost the bunny cake.

Reserve a small amount of frosting for the bowtie and color it with food coloring of your choice. I usually make mine blue but you can have any color of bowtie you like!

6. Sprinkle white coconut on everything but the bowtie and middle of ears. Color a small amount of coconut pink for middle of ears. Sprinkle pink coconut into center of ears.

7. Now comes the fun part! Decorate your bunny cake to make the eyes, nose and mouth.

You can use just about anything - from drawing out the face with tube frosting to licorice for whiskers, jellybeans for eyes and nose, etc. Just have fun and remember, there is always next year to make a new bunny in different colors.

I usually use colored sprinkles on the bowtie.

8. Now take your coolwhip and spread a small layer around the sides of your bunny. Take the rest of the coconut and color it green with food coloring. Then sprinkle it around the bunny to make Easter grass. (the
coolwhip helps the green coconut to stick) To put the finishing touch on your bunny cake, sprinkle some jelly beans in the "Easter grass" coconut.

Remember you can get this information at www.countrymom.com.
 
 
Thanks, Megan from OH for submitted such a great recipe.

-  Chocolate Cookies
 
1 1/2 sticks (6 ounces) unsalted butter, softened

3/4 cup confectioners' sugar

1 large egg

1 teaspoon pure vanilla extract

3/4 cup unsweetened Dutch-process cocoa powder

1/4 teaspoon salt

1 1/4 cups all-purpose flour 

-  Chocolate Pastry Cream
 
1 cup half-and-half

3 large egg yolks

1/4 cup granulated sugar

1 1/2 tablespoons all-purpose flour

1/8 teaspoon salt

3 ounces bittersweet chocolate, melted

1 teaspoon pure vanilla extract 

-  Whipped Cream

1 cup heavy cream

1 teaspoon confectioners' sugar 

1 teaspoon pure vanilla extract

MAKE THE COOKIES: In a medium bowl, using an electric mixer, beat the butter and confectioners' sugar at low speed until smooth. Beat in the egg and vanilla, then beat in the cocoa powder and salt. Add the flour and beat just until combined. Form the cookie dough into 2 disks, wrap in plastic and refrigerate for about 1 hour, or until firm.

Preheat the oven to 325°. On a lightly floured board, roll out each disk of chilled cookie dough to a 10 1/2-inch round, a scant 1/4-inch thick. Using a 2 1/2-inch round biscuit cutter, stamp out as many rounds as you can; transfer the rounds to a large rimmed baking sheet. Gather the dough scraps, chill briefly and reroll. (You should have 32 to 34 rounds.) Bake the chocolate cookies for 10 to 12 minutes, until they are just set. Let cool for 10 minutes, then transfer the chocolate cookies to a wire rack to cool completely.

MEANWHILE, MAKE THE CHOCOLATE PASTRY CREAM: Set a fine sieve over a medium bowl. In a medium saucepan, bring the half-and-half to a simmer and keep warm. In another medium bowl, whisk the egg yolks with the sugar, flour and salt until the mixture is pale, about 1 minute. Whisk half of the warm half-and-half into the egg yolks, then pour the mixture into the saucepan and cook over moderate heat, whisking constantly, until thickened, about 6 minutes. Remove the saucepan from the heat and whisk in the melted bittersweet chocolate and vanilla. Strain the pastry cream through the sieve and press a piece of plastic wrap directly onto the surface of the cream. Refrigerate the chocolate pastry cream for about 1 hour, or until chilled.

MAKE THE WHIPPED CREAM: In a medium bowl, using an electric mixer, beat the cream with confectioners' sugar and the vanilla until firm.

Transfer 3/4 cup of the whipped cream to a small bowl. Beat in 3 tablespoons of the chocolate pastry cream until a light-chocolate cream forms.

ASSEMBLE THE COOKIE TOWERS:
Arrange 30 cookies on a work surface. Fill 3 pastry bags fitted with large plain tips with the chocolate pastry cream, the light-chocolate cream and the whipped cream.
Pipe the chocolate pastry cream onto 12 cookies. Pipe the light-chocolate cream onto 6 cookies. Pipe the whipped cream onto the remaining 12 cookies. Stack the towers: Start with a chocolate pastry cream—topped cookie, then a light-chocolate cream—topped cookie, followed by a whipped cream—topped cookie, another chocolate pastry cream—topped cookie and ending with a whipped cream—topped cookie. Pipe a small dollop of any remaining chocolate pastry cream onto the top of each tower. Transfer the cookie towers to a serving platter and refrigerate for at least 6 hours before serving.

 
 
This was served at a dinner party we were at. It is very yummy.
You really must try it.

1/3 cup sugar

1 ¾ tsp cornstarch

1 cup cold water

3 cups seedless red grapes (about 1 lb)

Grated rind of 1 orange

1 Tbsp kirsch or Courvoisier

2 cups vanilla ice cream

Combine sugar and cornstarch in a medium saucepan. Stir in water.
Cook over medium-high heat, stirring often, until mixture comes to a full
boil.

Add grapes and boil briskly 4 minutes, stirring occasionally. Add
orange rind and kirsch and boil 1 minute.

Scoop ice cream into individual serving dishes and spoon grape sauce over tops.

Serves 4.