As an Amazon Associate, I earn commissions from qualifying purchases made through the following links.
12 (8 oz) plastic cups
12 craft sticks (looks like popsicle sticks)
4 cups cran-raspberry juice
red food coloring
2 cups frozen whipped topping
2 cups vanilla yogurt
4 cups grape juice
blue food coloring
Mix the grape juice and water until a suitable blue color results. Try adding blue food coloring to achieve the desired shade. Pour into the plastic cups filling them 1/3 full. Place into the freezer until the start to freeze. Once they do, stick a craft stick in the center of each cup. Freeze until solid.
Mix the yogurt and whipped topping together. Place a layer on top of the frozen blue layer, and freeze for one hour.
Repeat the process given for the blue layer but do it with the cran-raspberry juice and red food coloring. Add a red layer to each cup and freeze until frozen.
Run the outer side of the cups under cold water to release them.
3 cups corn flakes, crushed
2 cups coconut flakes
4 teaspoons cinnamon (or to taste)
oil for frying
Scoop out medium-sized scoops of ice cream (appx. 1/2 cup size) and roll into balls (you can do this using gloves so your hands don’t get all sticky). Freeze for about an hour.
Meanwhile, combine corn flakes, coconut, and cinnamon and divide into two equal portions. Put one portion in a Ziploc bag to use later and put the remaining portion in a bowl.
Roll ice cream balls in corn flake mixture. Put on a plate, cover with plastic wrap and freeze overnight.
Coat ice cream balls with corn syrup and roll in remaining mixture (the one you put in the plastic bag). You want the balls completely coated, so if needs be, re-coat the balls with corn syrup and roll again in the mixture. Freeze another hour or so.
Heat oil in a large pot or deep fryer to 400 degrees. One at a time, lower the balls into the oil and fry until golden brown (about 30-45 seconds). Remove from the oil and place in a bowl. Drizzle with chocolate and/or caramel and top whipped cream and a cherry. Repeat with the remaining ice cream balls.
4 large tart apples, cored
1/2 cup apple juice
8 tablespoons brown sugar
12 red hots candies
4 tablespoons butter or margarine
1/4 teaspoon ground cinnamon
Whipped cream (optional)
Peel about 3/4 inch off the top of each apple; place in a crock pot. Pour juice over apples. Fill the center of each apple with 2 tablespoons sugar, three red hots, 1 tablespoon butter and two caramels. Sprinkle with cinnamon.
Cover and cook on LOW for 4 to 6 hours or until the apples are tender. Serve immediately with whipped cream, if desired.
Yields 4 servings.
2 pkg. (3.9 oz. each) Jell-O Chocolate Instant Pudding
3 cups cold milk
1 tub (12 oz.) Cool Whip Whipped Topping, thawed, divided
15 Oreo Cookies, crushed (about 1-1/2 cups)
Assorted decorations: 3 Cameo Creme Sandwich Cookies, decorating gel, 5 candy pumpkins, 10 candy corn pieces
Beat pudding mixes and milk in large bowl with whisk 2 minutes. Let stand 5 minutes. Stir in 3 cups Cool Whip and half the cookie crumbs. Spread into 13×9-inch dish; sprinkle with remaining crumbs.
Refrigerate 1 hour. Meanwhile, decorate Cameo Cookies with decorating gel to resemble tombstones.
Insert decorated cookies into top of dessert just before serving. Add candies. Drop large spoonfuls of remaining Cool Whip onto dessert to resemble ghosts.
18 servings, about 1/2 cup each
2 pkgs 10 oz each thawed frozen butternut squash puree
14 oz can coconut milk
1/2 cup maple syrup
Heat oven to 325 degrees.
Blend squash, coconut milk, eggs and syrup, pour into 8″ baking dish. Put dish in roasting pan, pour boiling water halfway up dish to make water bath. Bake 1 hour.
Top with cream, then serve.
Makes 6 servings.
1 cup heavy whipping cream
1/2 cup Nutella
1 package of chocolate candy coating
Beat 1 cup of whipping cream until stiff peaks form. Stir in 1/2 cup of Nutella until smooth. Place in the fridge until ready to use.
Melt chocolate candy coating in microwave.
Coat the inside of mini foil muffin cups with melted chocolate. Allow it to harden before adding a second coat.
Fill a pastry bag with the Nutella mousse and fill the chocolate cups.
1-cup heavy whipping cream
8 ounces unsweetened chocolate, finely chopped
1/3-cup corn syrup
1/4 cup unsalted butter
1 1/2 teaspoons vanilla extract
Combine whipping cream and sugar in a heavy saucepan. Place over medium heat, and cook, stirring constantly, until sugar dissolves. Stir in chocolate, corn syrup, and butter. Cook over medium-low heat, stirring occasionally, until chocolate melts and all ingredients are blended.
Remove from heat; stir in vanilla and salt. Let cool to room temperature.
Transfer sauce to jars with tight-fitting lids. Store in refrigerator.
To serve, spoon sauce into a microwave-safe bowl, and microwave at HIGH for 20-second intervals or until pourable.
Yield: 2 1/2 cups
1 pear, peeled, sliced
1/2 cup pear juice
1/2 cup pear brandy
1/4 cup sugar
1 teaspoon lemon juice
1/8 teaspoon salt
Two 8 oz containers mascarpone cheese
1 1/2 cups heavy cream
3/4 cup powdered sugar
1 teaspoon vanilla
1/2 teaspoon white pepper
27 soft ladyfingers
Toss first 6 ingredients in a bowl. Cover with plastic wrap, set aside.
Beat mascarpone and next 4 ingredients in a bowl until combined, then beat until fluffy. Do not over beat.
Line a loaf pan with plastic wrap, leaving a overhang.
Arrange 9 ladyfingers in bottom of pan. Top with half of the pears, drizzle with 3 tablespoons pear liquid. Spread 1 cup mascarpone mixture over pears. Repeat. Top with remaining ladyfingers, drizzle with 3 tablespoons pear liquid.
Cover with plastic wrap, refrigerate 8 hours.
To serve—Lift tiramisu out of pan, invert onto a platter, remove plastic wrap. Cover top and sides with remaining mascarpone mixture.
Makes 8 servings.