Oreo Fluff

If you have lived in the Midwest, you definitely have heard of Oreo Fluff.  Our Hy-Vee makes the best but it has gotten so darn expensive.  So I played around with a few recipes and have come up with one that I think is pretty close.  Let me know if you try it and what you think! 

Ingredients:

• 1 3.4 oz package of instant white chocolate pudding
• 1 cup milk
• 8 oz Cream Cheese
• 1/2 cup Powdered Sugar
• 8 oz container Cool Whip
• 1 tsp vanilla
• A row and a half of Oreos (measure with your heart)

Wisk the pudding and the milk together, until combined.  Add cream cheese and powdered sugar and stir until light and fluffy. Add vanilla and then fold in cool whip. Add Oreos and mix well.  

We use regular Oreo but it would be good with mint or even peanut butter.  

Peanut Butter Cup Dip

I am not really for sure if I call this a dip or a dessert ball.  I suppose you should really call it a dessert ball but frankly I don't have time to shape it and make it look all fancy.  I mean it will look great for about two minutes before everyone digs in, cause this so GOOD!!! If you like raw cookie dough - you will love this but doesn't have the raw egg in it.  I used miniature graham crackers but you can use pretzels, animal crackers or maybe even fruit!!

Ingredients

• 1/2 cup unsalted butter
• 1/2 cup light brown sugar
• 1/4 cup creamy peanut butter
• 8 oz cream cheese, softened
• 3/4 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup semi-sweet mini chocolate chips
• 8oz pkg Reese's peanut butter cup Minis (or about 1 1/2 cup chopped Reese's cups)

Instructions

1. In a small saucepan over medium heat, melt butter. Whisk in the sugar and bring to a boil. Once it boils, remove from heat immediately.  Add peanut butter and vanilla.  Stir until smooth.  Allow cooling to room temperature (very important).
2. In a large mixing bowl, beat cream cheese with powdered sugar until creamy (about 3-4 minutes, don't skimp on the beating time). On low, add in brown sugar mixture (that has cooled to room temperature). Mix until combined. Fold in mini Reese's cups.
3. Serve immediately or store in the refrigerator until ready to serve. Enjoy with pretzels, animal cracker, and graham sticks.

Two Tone Dessert

My sister Barb is very famous for this dessert.  She has made it as far back as I can remember.  When we all get together my brother in law Bill always requests this dessert.  I believe this recipe comes from the Jello Company WAY back in the day. 

For the bottom crust - Mix together
1 cup flour
1/2 cup butter
1 cup finely chopped  nuts (whatever you prefer)

Pat into bottom of a 9 x 13 pan.  Bake at 350 for 10-15 min, Let cool.

While the crust is baking take:
8 oz  package of cream cheese
1 cup powdered sugar
8 oz. of Cool Whip
Beat cream cheese and powdered sugar until light and fluffy.  Fold the cool whip by hand into the cream cheese mixture.  Spread on cooled crust. Refrigerate.

Mix:
2 1/2 cups of milk
2 small packages of instant pudding. (I use both chocolate).
Mix pudding and milk until thoroughly mixed.
Spread on top of cheese layer refrigerate.

Spread another 8 oz cool whip onto chocolate layer then sprinkle with 1/2 cup chopped nuts.

Refrigerate till ready to eat.

Rhubarb Butter Crunch

This is one my friend's Tracy favorite rhubarb dessert.  The topping is SO good.

3 cups rhubarb
1 cup sugar
3 tsp flour
1 1/2 cup flour
1 cup brown sugar
1 cup oatmeal
1/2 cup butter

Combine rhubarb, sugar and 3 tsp flour. Place in greased 9x9 pan.  Combine brown sugar, 1 1/2 flour, oatmeal, and butter.  Sprinkle over top.  Bake at 350 for 40 minutes.

Banana Split Brownie Pizza

This is another recipe from Pampered Chef that is so delicious.  I am not a huge pineapple fan on my brownie sundaes but in this dessert you really can't tell and it is just the right amount of pineapple.

1 package (21.5 oz) brownie mix plus ingredients to make brownies
1 package (8 oz) cream cheese, softened
1 can (8 oz) crushed pineapple, drained
2 Tbs sugar
2 bananas sliced
1 cup strawberries, sliced
1/2 cups nuts chopped
1/4 cup chocolate ice cream topping

Preheat oven to 375 degrees. Prepare brownie mix according to package directions.  Cut a circle of parchment paper to fit on round baking stone.  (need at least 15 inch round stone) Pour brownie mixture onto parchment paper; spread into approximate 14 inch circle.  (*Do not bake without parchment paper or batter will run off baking stone while baking).  Bake 15-18 minutes or until brownie is set.  Do not over bake.  Cool completely.  In bowl, mix cream cheese, pineapple and sugar until well blended.  Spread cream cheese mixture over brownie.  Slice bananas and strawberries.  Chop nuts.  Arrange fruit over cream cheese mixture; sprinkle with nuts.  Drizzle chocolate topping over pizza.  Refrigerate.  Cut into wedges.

Do not substitute wax paper for the parchment paper in this recipe or batter will run off baking stone.  To use Parchment paper, place baking stone on the parchment and draw around it. Cut out the shape and place it on the surface of the stoneware.  Unlike wax paper, parchment paper will not scorch or melt during baking. 

Banana Cream Supreme

This is one of my daughters favorite desserts. I used to be a Pampered Chef demonstrator and loved to make this dessert as it is so easy but oh so delicious.  Enjoy De Anna :0)

16 (2 1/2) graham cracker squares (approximately 1 1/4 cups crushed)
1/4 cup melted butter
3 Tbs spoon sugar
1 (12 oz) container cool whip
1 cup sour cream
1 package (3.4 oz) banana cream or vanilla instant pudding and pie filling
3 medium bananas (sliced)

Finely crush graham crackers in resealable plastic bag; place in bowl and add butter and sugar.  Mix well.  Press crumb mixture onto flat bottom of spring form pan.  In another bowl whisk together the cool whip and sour cream. Add pudding flavor and whisk until mixture is well blended and smooth.  Spread half of the filing over crust.  Slice bananas and arrange over filling.  Spread remaining filling over bananas.

If you don't want to make a graham cracker crust - you can make it even easier on yourself and just go buy a premade graham cracker crust.  Not as good but just about!!

Royal Rhubarb Cake

2 1/3 cups flour
1 tsp Salt
1 tsp baking soda
1 1/2 cups brown sugar, firmly packed
1/4 cup soft butter
1 cup sour cream
1 egg, beaten
1 tsp vanilla
4 cups rhubarb, cut in 1/2 inch pieces
3/4 cup sugar
1 tsp cinnamon

In a large mixing bowl, stir together flour, salt and soda.  Add brown sugar, butter, sour cream, egg and vanilla.  Beat until well mixed.  Fold in rhubarb.  Turn into a buttered 9 x 13 pan.  Combine white sugar and cinnamon and sprinkle over the top.  Bake in a preheated 350 degree oven for 50-55 minutes or until done.  Cool in pan.  Serve warm topped with whipped cream.

Strawberry Pretzel Salad or Dessert??

This is Mariah's absolutely favorite salad or dessert.  Not really for sure what to call this.  We can never agree if it is a salad or dessert so you can make it and decide.  It has the sweet and the salty that always goes well together!!

1 1/2 cups crushed pretzels
4 1/2 Tbsp sugar
3/4 cup melted butter
1 cup sugar
2 8 oz cream cheese - room temperature
1 12 oz cool whip - room temperature
1 6 oz strawberry jello
2 cups boiling water
16 oz frozen strawberries

Preheat oven to 350. Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9 x 13 pan. Bake for 10 minutes or lightly toasted. Set aside to cool completely.
In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.