OREO & Fudge Ice Cream Cake

OREO & Fudge Ice Cream Cake - from Kraft Foods

1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) Whipped Topping, thawed, divided
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
8 OREO Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches

Pour fudge topping into medium bowl. Whisk in 1 cup whipped topping. Add dry pudding mix; stir 2 min. Stir in chopped cookies.

Arrange 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half the whipped topping mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining whipped topping. Bring up foil sides; double fold top and ends to loosely seal packet.

Freeze 4 hours or until firm.

Rolled Marshmallow Fondant

Rolled Marshmallow Fondant - by Wilton
This simple fondant recipe uses ingredients which are probably already in your pantry. It's softer than our standard fondant recipe with a very sweet taste that kids love.

1 package (16 ounces) white mini marshmallows (use a good quality brand)
2-5 tablespoons water
2 pounds (about 8 cups) sifted confectioners' sugar
1/2 cup solid vegetable shortening

Makes: About 2 pounds marshmallow fondant.
To make marshmallow fondant, place marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave 30 seconds on high; stir until mixed well. Continue microwaving 30 seconds more; stir again. Continue until melted (about 2 1/2 minutes).

Place 3/4 of the confectioners' sugar on top of the melted marshmallow mixture. Fold sugar into marshmallow mixture. Flavoring can be added at this point if desired. Place solid vegetable shortening in easily accessed bowl so you can reach into it with fingers as you are working. Grease hands and counter GENEROUSLY; turn marshmallow mixture onto counter. Start kneading like you would dough. Continue kneading, adding additional confectioners' sugar and re-greasing hands and counter so the fondant doesn't stick. If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes.

It's best to allow Marshmallow Fondant to sit, double-wrapped, overnight. Prepare the fondant for storing by coating with a thin layer of solid vegetable shortening, wrap in plastic wrap and then place in resealable bag. Squeeze out as much air as possible. Marshmallow Fondant will keep well in refrigerator for several weeks.

When not working with fondant, make sure to keep it covered with plastic wrap or in a bag to prevent it from drying out. When ready to use, knead fondant until smooth. Roll out fondant 1/8 in. thick.

To color fondant: If you need to tint the entire batch of fondant, add a little icing color to the melted marshmallow mixture before adding confectioners' sugar. For smaller amounts of tinted fondant, add icing color to portions of fondant as needed

Pumpkin Chocolate Chip cookies

Pumpkin Chocolate Chip cookies - by Jen Taylor

1/2 cup shortening

1 1/2 cups white sugar

1 egg
1 cup canned pumpkin

1 tsp vanilla

2 1/2 cups flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp nutmeg

1 tsp cinnamon

1/2 cup walnuts (optional)

1 cup semi sweet chocolate chips

Preheat oven to 350.

In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in eggs, then stir in pumpkin and vanilla.

Combine flour, baking powder, baking soda, salt, nutmeg and cinnamon; gradually add to cream mixture. Stir in walnuts and chocolate chips.

Drop by teaspoonful onto the cookie sheet. Bake for 15 minutes or until light brown. Make 3 dozen.

Original Rice Krispie Treats

Original Rice Krispie Treats - by Kellog's

3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows
- OR -
4 cups miniature marshmallows
6 cups Rice Krispies®

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

Easy Southern Banana Pudding

Easy Southern Banana Pudding - from JELL-O

3 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding
30 NILLA Wafers
3 medium bananas, sliced
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Let stand 5 min.

Arrange half of the wafers on bottom and up side of 2-qt. serving bowl; top with layers of half each of the banana slices and pudding. Repeat all layers. Cover with whipped topping.

Refrigerate 3 hours. Store leftover dessert in refrigerator.

Chex Muddy Buddies aka Puppy Chow

Chex Muddy Buddies aka Puppy Chow - from Chex

9 cups Rice Chex®, Corn Chex®, Chocolate Chex® or Honey Nut Chex® cereal
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Into large bowl, measure cereal; set aside.

In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Wave Your Flag Cheesecake

Wave Your Flag Cheesecake - from Kraft Foods

4 cups fresh strawberries, divided
1-1/2 cups boiling water
2 pkg. (3 oz. each) Strawberry Flavor Gelatin
Ice cubes
1 cup cold water
1 pkg. (10.75 oz.) prepared pound cake, cut into 10 slices
1-1/3 cups blueberries, divided
2 pkg. (8 oz. each) Cream Cheese, softened
1/4 cup sugar
1 tub (8 oz.) Whipped Topping, thawed

Slice 1 cup strawberries; halve remaining strawberries. Set aside. Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Add ice to cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 5 min. or until slightly thickened.

Meanwhile, line bottom of 13x9-inch dish with cake. Add sliced strawberries and 1 cup blueberries to thickened gelatin; stir gently. Spoon over cake. Refrigerate 4 hours or until gelatin is firm.

Beat cream cheese and sugar in large bowl with whisk until well blended. Stir in cool whip; spread over gelatin. Arrange strawberry halves on cream cheese mixture to resemble stripes of flag. Add remaining blueberries for stars. Makes 20 servings.

Creamy Cheesecake

Creamy Cheesecake - from Family Circle

2 3/4 cups graham cracker crumbs
1/2 cup (1 stick) unsalted butter, melted
1/4 cup sugar
8 ounces cream cheese, softened
2 cups milk
1 package (3.4 ounces) instant lemon pudding

In a large bowl, mix together the graham cracker crumbs, butter and sugar. Spray a nonstick 8 x 8-inch baking pan with nonstick cooking spray. Press half of the graham cracker mixture into bottom of the pan. Refrigerate for 1 hour.

Remove pan from refrigerator. Place cream cheese in a large bowl. Blend in 1/2 cup of the milk with a hand mixer on medium speed. Add the remaining 1-1/2 cups milk and the instant pudding. Mix for 1 to 2 minutes or until smooth.

Pour the pudding mixture over the crust. Sprinkle the remaining crumbs over the top of the pudding. Refrigerate for at least 3 hours, until set and completely chilled.

Cut into 9 squares to serve.

Easier than Apple Pie

Easier than Apple Pie - McCormick

1 refrigerated pie crust (from 15-ounce package)
1 egg white, lightly beaten
3/4 cup sugar
2 tablespoons cornstarch
2 teaspoons McCormick® Cinnamon, Ground
4 cups thinly sliced peeled apples (about 4 medium)
1 teaspoon sugar

Preheat oven to 425°F. Prepare crust as directed on package. Place on foil-lined 12-inch pizza pan. If necessary, press out any folds or creases. Brush crust with about 1/2 of the beaten egg white.

Mix 3/4 cup sugar, cornstarch and cinnamon in medium bowl. Toss with apples. Spoon into center of crust, spreading to within 2 inches of edges. Fold 2-inch edge of crust up over apples, pleating or folding crust as needed. Brush crust with remaining egg white; sprinkle with 1 teaspoon sugar.

Bake 20 minutes or until apples are tender. Cool slightly before serving.

Skookie

Outrageous Peanut Butter Oatmeal Chocolate Chip Skookie - by Suzanne Eliason

2 C. oats
1 ¼ C. all purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 C. butter
1 C. peanut butter
1 C. sugar
1 C. light brown sugar, firmly packed
2 Lg. eggs
1 tsp. vanilla
1 C. chocolate chips

Preheat oven to 375 degrees. In a medium bowl, combine oats, flour, baking powder, baking soda, and salt. Set aside. In a large bowl, combine butter and peanut butter with an electric mixer until smooth. Beat in the sugar(s) until blended. Add eggs and vanilla then add flour mixture until combined. Stir in chocolate pieces. Refrigerate dough 1 hour or more.

Spray Camp Chef Skookie pan (or the dish you found) with cooking spray. Add hand full of dough to skookie. Press onto Skookie pan ½ in. thick, leaving dough ½ in. from outside of pan. Bake for 10-15 min. or until top of cookie becomes light golden brown. Top with ice cream, caramel sauce and hot fudge/chocolate sauce.