Category: Desserts

These Fudge Crinkles are chewy, fudgy, SUPER EASY cookies that you can probably make right now! Not too sweet, or heavy, but decadent just the same. Perfect for holiday goodie trays.

There’s just three words for these cookies: quick, easy and delicious!

You’ll watch these disappear extremely fast and then everyone will want the recipe. That’s the worst part… They’re so easy it’s embarrassing to give it out.

Enjoy!

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4-Ingredient Fudge Crinkles

Ingredients

• 1 18 1/4 ounce box devil's food cake mix (Betty Crocker Super Moist suggested)
• 1/2 cup vegetable oil
• 2 large eggs
• confectioners' sugar or granulated sugar for rolling

Instructions

1. Preheat your oven to 350 degrees F.
2. Stir (by hand) the dry cake mix, oil and eggs in a large bowl until dough forms.
3. Dust your hands with confectioners' sugar and shape the dough into 1 1/2" balls. Allow the balls to rest a few minutes to dry out.
4. Roll the balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets.
5. Bake for 8-10 minutes or until center is JUST SET.
6. Remove from pans after a minute or so and cool on wire racks.

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Recipe by Karen=^..^=
Photo by DanaClover

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This quick and easy sugar cookie recipe is perfect for any occasion, and can be made with just the basic ingredients you already have in your cupboard. They are soft and sooo buttery.

These are about as easy as using a pre-made mix but they taste WAY better.

They remind me so much of my Grandmothers. She didn’t call them sugar cookies, though, she called them teacakes!

One warning: These are so soft and light tasting that you could easily eat 4-6 and not feel like you’ve over done it.

Grandma’s Easy Sugar Cookies

Ingredients

2 3⁄4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1⁄2 cups butter
1 1⁄2 cups sugar
1 egg
1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F.

Mix the flour, baking powder, and baking soda together in a bowl; set the mixture aside.

Cream the butter and sugar. Beat in the egg and vanilla extract. Once combined, slowly blend in the dry ingredients until evenly mixed.

Roll the dough into tablespoon-sized balls. Place onto an ungreased cookie sheet.

Place on the center rack of your oven and bake for 5 to 7 minutes (or until golden brown). Let the cookies sit for 2 minutes before removing from the pan to cool on wire racks.

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Belly Buttons

No Bake Kool Aid Pie

French Silk Chocolate Pie

Based on a recipe by Andrew

Photo by SharonChen

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Melty Hershey kisses on top of pretzels with an M&M pushed into it. Nothing bad about this recipe!! Except it becomes addictive!! These are very quick and easy and a nice blend of sweet and salty.

You can mix it up by using different flavors of Hershey Kisses; there are many varieties now. For Christmas you certainly want to use the red and green M&M’s that are available during that time.

Also, these work best with those square, grid-shaped pretzels called Snaps.

Word of Caution: M&M’s are very cranky about being melted. If your oven is over 250 degrees the kisses will only harden and under they will not soften enough. Either way the M&M will be difficult to insert.

For cheap insurance use an oven thermometer to keep a check on the oven temperature when baking.

Belly Buttons

Ingredients

72 pretzels
72 Hershey chocolate kisses
72 M&M’s plain chocolate candy

Directions

Preheat your oven to 250 degrees. (Must be 250.)

On a cookie sheet, lay out your pretzels in a single layer. Unwrap and put a hershey kiss in the center of each pretzel.

Bake for 2-3 minutes. Take out and immediately press a single M&M into the center of each melty kiss.

Chill for 10 minutes.

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Recipe based on one by Lcmakeup
Photo by *Parsley*

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This No Bake Kool-Aid Pie is one of the best and simplest desserts I’ve run across in a long time. Excellent recipe for young kids to make. You can use any flavor Kool-Aid… the possibilities are endless

Pretty, light, pertly flavored and you can put it together in 10 minutes including clean up. What’s not to love?

It’s also easy to fancy up by stirring in canned, frozen or fresh fruit or berries. There are many delicious options limited only by your imagination.

It’s neat having so many flavor options with the kool-aid and different types of pie crusts!

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No Bake Kool-Aid Pie

Ingredients

• 1 14 ounce can sweetened condensed milk
• 16 ounces Cool Whip
• 1 3 ounce package Kool-Aid
• 1 graham cracker crust

Instructions

1. In a bowl, mix all the ingredients except the pie crust. Pour mixture into pie crust.
2. Refrigerate to set up for a couple hours.
3. (Cook time is chill time).

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Recipe based on one by REEVES73
Photo by Lynn in MA

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These Deluxe Fudgy Brownies are the tastiest, most delicious homemade brownies I have ever made. I have tried many, many recipes over the years and they have never given me that chocolatey taste or that fudge-like texture I get from this one.

Rich and chocolaty, these brownies satisfy even the most hardcore chocolate lover. Great with a glass of cold milk. Enjoy!

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Chocolate Lovers Deluxe Fudgy Brownies

Ingredients

• 2/3 cups butter or margarine melted
• 1 1/3 cups sugar
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/2 cup chopped toasted walnuts optional

Instructions

1. Heat oven to 350 degrees.
2. Grease an 8” square baking pan with non-stick cooking spray.
3. In a medium bowl stir together the butter, sugar, eggs and vanilla. Add the flour, cocoa and salt stirring just until blended. Mix in half of the walnuts, if desired.
4. Spread the mixture and sprinkle with remaining the walnuts. Bake about 30 minutes, until the top appears dry and the center is set.
5. Cool the brownies in pan on wire rack. Cut the brownies into squares.
6. NOTE: To toast walnuts, spread on baking sheet.
7. Bake in 350 degrees oven stirring occasionally, about 10 minutes or until lightly browned.
8. Remove from oven and cool completely.

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By Loves2Teach
Photo by Lvs2Cook

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Chocolate! Need I say more… This Chocolate Bundt Cake is decadently rich and moist. Add a scoop of vanilla ice cream and I’m in Heaven.

This cake is so very moist with such an intense chocolate flavor that it’s almost impossible to believe it’s made from a mix!

Because of the ease of preparation and the delicious outcome you’ll certainly want to be adding this recipe to your cookbook for whenever you need a quick, easy, delicious dessert.

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Chocolate Bundt Cake With Chocolate Glaze

Prep Time

30 mins

Cook Time

55 mins

Cooling

19 mins

Total Time

1 hr 44 mins

 

This Chocolate Bundt Cake delivers a chocolate hit that will satisfy any chocoholic.

Course: Dessert

Cuisine: American

Keyword: Chocolate Bundt Cake

Servings: 6

Calories: 425 kcal

Ingredients

Cake

• 1 18 1/4 oz package devil's food cake mix
• 1 4 oz package instant chocolate pudding mix
• 2 cups semi-sweet chocolate chips
• 1 3/4 cups water
• 2 eggs beaten
• 1 teaspoon vanilla extract

Chocolate Glaze

• 3 tablespoons cocoa
• 2 tablespoons butter melted
• 1 cup powdered sugar 10X
• 2 -3 tablespoons hot water

Instructions

For The Cake:

1. Preheat your oven to 350 degrees. Grease and flour a bundt cake pan and set aside.
2. In large mixing bowl, combine the cake mix, pudding mix and the chocolate chips.
3. In another bowl, combine thewater, eggs, and vanilla mixing well.
4. Add the egg mixture to the dry mixture and mix with spoon until just blended. Pour into the prepared pan.
5. Bake for 50 to 55 minutes or until cake tests done when wooden pick in center comes out clean.
6. Cool 15 to 20 minutes before removing the cake from the pan. When completely cool, drizzle the cake with Chocolate Glaze.

Chocolate Glaze:

1. Combine all the glaze ingredients in a bowl. Mix with a spoon until smooth.

Enjoy!

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French Silk Chocolate Pie

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Recipe based on one by CcinSC
Photo by Wildflour

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This French Silk Chocolate Pie is to die for, and my most requested pie, too! My cousin has been making this for years. No-bake, easy to make, very rich!

I finally asked her for the recipe and was surprised at how easy it is to make.

Try it and enjoy it!

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French Silk Chocolate Pie

Prep Time

25 mins

Cook Time

0 mins

Chill Time

1 hr

Total Time

1 hr 25 mins

 

This French Silk Chocolate Pie is unbelievably easy to make and oh so good.

Course: Dessert

Cuisine: French

Keyword: French Silk Chocolate Pie

Servings: 6

Calories: 365 kcal

Ingredients

• 1 keebler 8-inch graham cracker crust or homemade
• 1/2  cup unsalted butter softened
• 3/4 cup sugar
• 2 ounces unsweetened chocolate squares
• 1 teaspoon good vanilla
• 2 eggs
• Cool Whip
• 1 Plain Hershey Bar room temp
• maraschino cherry optional

Instructions

1. In microwave, melt the chocolate squares and the Hershey bar and set aside to cool.
2. In a medium bowl, cream the butter, gradually add in the sugar and cream together well.
3. Mix in the melted, cooled chocolate and vanilla.
4. Add the eggs 1 at a time, beating 5 minutes each, and scraping the sides of the bowl often to incorporate all the sugar. (Beat until there's no longer any grains of sugar).
5. Spoon and smooth into pie crust. Chill until set, about 1 hour.
6. Serve topped with Cool Whip, chocolate shavings and a maraschino cherry.

Tips and Tidbits

*Double this recipe for a 9-inch deep-dish pie.

Variations: add, in addition to vanilla, 1 teaspoon peppermint extract, tint Cool Whip pink for Valentine’s day, green for St Patty’s day.

Top with crushed peppermint sticks/candy canes just before serving for Christmas.

You absolutely MUST continue beating the butter until the sugar granules disappear into it (5 minutes), and then you must beat each egg in separately (approx 5 minutes each.)

This makes it time-consuming, and practically impossible to whip by hand. In fact, a Kitchen Aid type mixer will really work the best, but I have also done it with an electric hand mixer in a large bowl.

Enjoy this French Silk Chocolate Pie!

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Recipe based on one By Wildflour
Photo by Dine & Dish

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Absolutely delish!! I like to put Aunt Darlene’s Cream Cheese Frosting on Tennessee Hummingbird Cake. The pecans and coconut are a perfect companion for the bananas and pineapple in the hummingbird cake. It totally sets that cake off.

It’s a delicious frosting on any cake though. It’s really nice on a Red Velvet cake especially if you tint the frosting red using food coloring.

It’s also really nice on Carrot Cake. But then, like I said, it’s good on most any cake!

Give it a try!

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Aunt Darlene's Cream Cheese Frosting

Ingredients

• 1 8 ounce package cream cheese
• 1 ⁄2 cup butter or 1⁄2 cup margarine softened
• 1 16 ounce package powdered sugar
• 1 teaspoon vanilla
• 1 ⁄2 cup pecans
• 1 ⁄2 cup coconut
• 1 -2 drop red food coloring optional

Instructions

1. In medium bowl, beat the cream cheese and butter on high speed until smooth. Gradually add in the powdered sugar and continue beating until spreadable.
2. Stir in the vanilla. Add the pecans, coconut and red food coloring (if desired for Red Velvet Cake).

Especially good on Tennessee Hummingbird Cake.

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By Sharlene~W
Sharlene~W

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This Tennessee Hummingbird Cake is a really popular cake in Tennessee but they couldn’t keep the secret! It’s now very popular with anybody who has ever tasted it. This is a very old recipe and has to be one of the best cakes of all time!

Deliciously moist with the bananas and pineapple. It’s great straight from the refrigerator!

I like to top it off with Aunt Darlene’s Cream Cheese Frosting. The pecans and the coconut in the frosting are a perfect companion to the bananas and pineapple in the cake.

Delicious cake even without the frosting! Give it a try.

You just gotta’ frost this cake with Aunt Darlene’s Cream Cheese Frosting!!!

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Tennessee Hummingbird Cake

Ingredients

• 3 cups plain flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1 ⁄2 teaspoon salt
• 1 1 ⁄2 tablespoons cinnamon
• 3 eggs beaten
• 1 1 ⁄2 cups cooking oil
• 2 teaspoons vanilla
• 2 1 ⁄2 cups chopped bananas
• 2 cups chopped nuts
• 1 10 ounce can crushed pineapple

Instructions

1. Sift all dry ingredients. Set aside.
2. Beat the eggs, add oil and vanilla.
3. Add dry ingredients and beat about 2 minutes.
4. Add the bananas, pineapple, nuts and fold in --don't beat.
5. Bake 50 minutes at 350 degrees.

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Recipe based on one by Theresa/ Thunderbird
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This Old Fashioned Banana Pudding just makes me feel like a kid again. This is exactly like the holiday banana pudding I remember having as a child.

Cookies, bananas, and pudding all in one spot was always almost too good to be true.

Outstanding! It really hits the spot and is just to good to relegate to holidays only. Great for those comfort cravings.

It does require a little bit more effort than some similar banana puddings but the result is worth it.

A real show stopper on the table and once you dig through the golden meringue you are greeted with layers of comforting banana, pudding and vanilla wafers.

Everybody will love it! A real keeper!

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Old Fashioned Banana Pudding

Prep Time

30 mins

Cook Time

35 mins

Cooling

30 mins

 

This old fashioned Banana Pudding reminds me of holidays when I was just a kid.

Course: Dessert

Cuisine: American

Keyword: Old Fashioned Banana Pudding

Servings: 6

Calories: 395 kcal

Ingredients

• 1/3 cup all-purpose flour
• 1 dash salt
• 2 1/2 cups milk
• 1 14 oz can sweetened condensed milk
• 2 egg yolks
• 2 teaspoons vanilla extract
• 3 cups sliced ripe bananas
• 45 vanilla wafers
• 4 egg whites
• 1/4 cup sugar

Instructions

1. Mix the flour and salt in a large saucepan. Add the milk and egg yolks to the pan slowly, stirring constantly over medium heat, until the mixture thickens, about 7-8 minutes, then remove from heat.
2. Stir in the vanilla.
3. Layer enough banana slices to cover the bottom of a 2-quart casserole dish. Cover the bananas with 1/3 of the pudding mixture, and layer with 1/3 of the vanilla wafers.
4. Repeat layering, starting with bananas, then using pudding, then vanilla wafers.
5. Do the layering a third time as usual, except do not cover the pudding with wafers; place the wafers around the edges of the casserole, tucked into the pudding.
6. Beat the egg whites at high speed with a mixer until they foam. Add the sugar gradually, and keep beating until stiff peaks form.
7. Spread this over the top of the pudding, forming a seal to the edges.
8. Bake the pudding at 325F for 25 minutes or until the meringue becomes lightly golden.
9. Allow to cool 30 minutes before serving.

Enjoy!

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By Sue Lau
Photo by Sue Lau

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