Category: Desserts

I love this No-Bake Chocolate Oatmeal Cookies recipe! It has been one of my favorites for when I have a sweet tooth and need something quick!

You can also add a little bit of coconut (1/4 cup) to it if you want, but they are delicious without!

Easy, tasty and great when you need a chocolate fix in a hurry. These are wonderful, quick cookies. Perfection!

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No-Bake Chocolate Oatmeal Cookies

Ingredients

• 1/2 cup butter
• 1 1/2 cups white sugar
• 1/2 cup packed brown sugar
• 1/2 cup milk
• 4 tablespoons cocoa
• 1 pinch kosher salt
• 1/2 cup creamy peanut butter or chunky but is seems to make a more crumbly, dry cookie
• 2 teaspoons vanilla
• 3 cups dry quick-cooking oats

Instructions

1. Add the first six ingredients into a 4-quart sauce pan. Bring to a rolling boil and hold for 1 minute.
2. Remove from heat. Add peanut butter into the hot mixture and stir until melted.
3. Add in the vanilla. (almond extract is good also, but I only use 1/2 teaspoon almond extract with 1 1/2 teaspoon vanilla extract). Mix in the dry oats until they are completely coated.
4. Drop the cookies by tablespoonfuls onto wax paper.
5. Let cool until set.

Recipe Notes

I have found that the weather makes a difference on the consistency, its best to make them on a nice sunny day. Also, It is very important not to boil them for longer than one minute.

Up Next:

Soft Peanut Butter Cookies

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Recipe based on one by Jenny White
Photo by The Hungry Vegan

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Excellent pie. This Old-Fashioned Banana Cream Pie is easy to make and delicious. Before Cool Whip and instant pudding this was how a cream pie was made.

It’s just as easy to make this in all its pudding variations as well: vanilla, coconut or banana.

Almost as easy as pudding out of the box but much tastier! This is the perfect grand finale to any summer cookout. Your guests won’t stop raving about it. It is so deliciously creamy and easy to make.

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Old-Fashioned Banana Cream Pie

Ingredients

• 1 9 inch pie crusts, baked
• 3 cups whole milk
• 3/4 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 3 egg yolks slightly beaten
• 2 tablespoons butter
• 1 teaspoon vanilla
• 3 bananas

Instructions

1. Have baked 9-inch pie shell ready.
2. In a large saucepan, scald the milk.
3. In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk. Over medium heat, stirring constantly, cook until thickened. Cover and, stirring occasionally, cook for two minutes longer.
4. In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture. Cook for one minute longer, stirring constantly. Remove from heat and blend in the butter and vanilla. Let sit until lukewarm.
5. When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas.
6. If desired, make a meringue (you'll have 3 leftover egg whites) to top the pie, or just let the pie cool until serving.

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Recipe based on one by Lennie
Photo by Delicious as it Looks

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These Fudgy Cherry Cheesecake Brownie Bars are the most amazing brownies I have ever made! They are a favorite every time I take them somewhere…..they are always the first to disappear.

They are generally gone before I can even get any! My family loves them and begs for me to make them.

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Fudgy Cherry Cheesecake Brownie Bars

Ingredients

Topping

• 2 8 ounce packages low-fat cream cheese or 2 (8 ounce) packages cream cheese
• 1/2 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract

Brownie

• 1 cup unsalted butter
• 6 ounces unsweetened baking chocolate
• 2 cups sugar
• 3/4 teaspoon vanilla extract
• 3/4 teaspoon salt
• 4 large eggs
• 1 1/4 cups all-purpose flour
• 1 21 ounce can cherry pie filling

Instructions

1. Heat oven to 350°. Line a 13 x 9" baking pan with foil, letting ends extend a bit over sides. Lightly coat the foil with nonstick cooking spray.

Topping:

1. Beat together all topping ingredients in medium mixing bowl until blended and smooth. Set aside.

Brownie:

1. In a large microwavable mixing bowl, melt butter and chocolate using med power -- about 2 minutes---check every 45 seconds and stir. (Can also do in a saucepan over low heat.) Heat until chocolate is melted and smooth -- stir to make a smooth mixture.
2. With wooden spoon, stir in sugar, vanilla and salt into melted chocolate mixture. Add eggs, one at a time, stirring briskly after each egg, until well-blended. Stir in flour.
3. Spoon brownie mixture into prepared baking pan.
4. Scatter heaping Tbsp of topping mixture on top of brownie mixture. Next, scatter Tbsps of cherry pir filling over top. Run tip of a knife through topping and pie filling to create a marbelized look.
5. Bake at 350 for 45-50 minutes or until brownie edges begin to pull away from sides and edges of cream cheese are slightly brown. THE CENTER WILL STILL "JIGGLE" WHEN SHAKEN EVEN WHEN THEY ARE DONE!
6. Cool in pan on wire rack. When cooled, chill for at least 4 hours before cutting.
7. After chilling, simply lift out by using the foil that lines the pan. Place on cutting board and cut into squares, and place into individual cupcake/muffin liners.

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Recipe based on one by *Parsley*
Photo By *Parsley*

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This Double Banana Upside Down Cake is pure and utter gooey goodness! Amazing banana flavor. Nice and sweet. Sticky and delicious, gone in 24 hours !! This recipe has turned my entire family upside down with its banana-goodness.

Banana’s inside and out…from Bon Appetit. I feel the need to go to confession and I’m not even Catholic. This cake is soooo gooood. Easy to make. This recipe is a keeper.

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Double Banana Upside Down Cake

Ingredients

• 1 cup light brown sugar firmly packed
• 1 tablespoon unsalted butter room temperature
• 2 large ripe bananas sliced
• 1 1/2 cups cake flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup mashed banana about 2
• 2 eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 1 1/4 cups sugar
• 1/3 cup shortening

Instructions

1. Preheat oven at 350 degrees.
2. With electric mixer, cream brown sugar and butter. Spread mixture over bottom of a 9 inch square baking dish with 2 inch high sides. Arrange sliced bananas on top of mixture, covering completely. Set aside.
3. Combine flour, baking soda, baking powder and salt in a small bowl.
4. Mix mashed bananas, buttermilk and vanilla in another small bowl.
5. Using an electric mixer, cream 1 1/4 cups sugar and shortening until fluffy. Add eggs 1 at a time, beating well after each adition. Add dry ingredients alternately with buttermilk mixture, mixing until just combined.
6. Pour batter over bananas in pan. Bake until cake pulls away from sides of pan and a pick inserted into the center of cake comes out clean, about 1 hour and 5 minutes. Cool slightly.
7. Turn cake onto serving plate.

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Recipe by gailanng
Photo by under12parsecs

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How many ways can you saw Wow!!! This Creamy Apple Dessert is easy to make, and even easier to eat! I used a lower-fat cream cheese, and it was sublime.

Next time I think I’ll try some cherry pie filling and use almonds instead of walnuts. This has a wonderfully cheese-cakey taste, a perfect dessert for your family.

I always have this dessert when I have Parmesan Crusted Catfish Filets!

Easy dessert.

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Creamy Apple Dessert

Ingredients

• 1/4 cup butter
• 1 1/2 cups graham cracker crumbs
• 1 14 ounce can sweetened condensed milk (like Eagle brand)
• 8 ounces cream cheese softened
• 1/4 cup lemon juice
• 1 21 ounce can apple pie filling
• 1/4 cup chopped walnuts
• 1/2 teaspoon cinnamon

Instructions

1. Preheat over to 350°F.
2. Use a 1 1/2 quart baking dish (11x7) and melt butter or margarine in the oven. Sprinkle the graham cracker crumbs over melted butter and mix well. Press into the bottom of the dish to make a crust.
3. Mix the sweetened condensed milk, cream cheese and lemon juice. Spread evenly over the crust. Spoon pie filling evenly over creamy layer. Bake 25 to 30 minutes until set.
4. Cool slightly.
5. In small dish, mix together nuts and cinnamon. Sprinkle over pie filling. Serve warm or cold.
6. Refrigerate leftovers (if there are any!).

You might need:

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Recipe based on one by BarbaraK
Photo by Delicious as it Looks

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My cousin made this Grasshopper Fudge Cake for St. Patty’s Day last year and I’m making it for a party this year! Super easy and oh-so-delicious!

It is so good, to me it tastes just like the Andes Mint. This is a keeper. I love this cake. And it’s so pretty.

My cousin says she thinks it would be good for Christmas except using peppermint extract!

A great and fun recipe.

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Grasshopper Fudge Cake

Prep Time

30 mins

Cook Time

30 mins

Cooling

1 hr

Total Time

2 hrs

 

Grasshopper Fudge Cake is the perfect dessert for St. Patrick's Day.

Course: Dessert

Cuisine: American

Keyword: Grasshopper Fudge Cake

Servings: 6

Calories: 395 kcal

Ingredients

• 1 18 1/4 oz box Betty Crocker super moist white cake mix
• 1 1/4 cups water
• 1/2 cup vegetable oil
• 2 teaspoons mint extract
• 3 egg whites
• 12 drops green food coloring
• 2 16 ounce jars hot fudge topping
• 8 ounces frozen whipped topping thawed
• 5 drops yellow food coloring
• Andes mints candies unwrapped and cut into pieces

Instructions

1. Heat oven to 350F for shiny metal or glass 13x9 pan (or 325F for dark or nonstick 13x9 pan). Spray the bottom only of the pan with baking spray with flour.
2. Make the cake mix cake as directed on box, using water, oil, 1 1/2 tsp mint extract, and the egg whites. Reserve 1 cup batter; stir 3 drops of the green food coloring into the reserved batter and set aside. Pour the remaining batter into pan.
3. Drop green batter by generous tablespoonfuls randomly in 12-14 mounds onto the batter in pan. Cut through the batters with a metal spatula or knife in S-shaped curves in one continuous motion. Turn the pan 1/4 turn; repeat cutting for swirled design.
4. Bake 28-33 minutes or until a toothpick inserted in the center comes out clean. Run the knife around the side of the pan to loosen the cake.
5. Cool completely, about 1 hour.
6. Carefully spread the fudge topping evenly over the cake.
7. In a medium bowl, stir whipped topping, remaining 1/2 tsp extract, remaining 9 drops of green food coloring and the yellow food coloring until blended.
8. Spread whipped topping mixture evenly over fudge.
9. Garnish with candy pieces.
10. Store covered in refrigerator.

Enjoy!

Up Next: 

Do Nothing Cake – Delicious Comfort Food

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Recipe based on one by Mom2Rose
Photo by May I Have That Recipe

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