The CCS Virtual Cookbook Desserts...

[PrincessTigerLily]

Raspberry Thumbprint Cookies (DH will eat them all in one sitting if he isn't watched!)

1/2 C butter
1/4 C sugar
1/2 tsp salt
2 T milk
1/4 C brown sugar, firmly packed
1 tsp vanilla
1/2 C all purpose flour, sifted
1/3 C mini semisweet chocolate chips
Jar of seedless raspberry preserves

Preheat oven to 375. In a mixing bowl, cream butter, sugars, vanilla and salt until light and fluffy. Blend in flour and milk. Stir in chocolate chips. Shape dough into 1" balls and place on ungreased cookie sheets. Make a small indentation with thumb (although I use the small side of a melon baller, makes them look prettier ). Use a teaspoon to place a small amount of preserves in each indentation. Bake 10-12 minutes. Remove from sheets and cool completely on wire racks.

[toledo13]

BLACK BEAN BROWNIES

1 package of brownie mix
1 can of black beans
water


Pour brownie mix into a bowl big enough for mixing
Drain and rinse the black beans (don't throw away the can yet!)
Put the black beans back in the can, and fill with water (enough to fill the can)
Blend the beans and water in a blender until smooth
Mix beans (blended) with the brownie mix until mixed completely
Pour into a 'Pam' greased baking pan (I use 9 x 13), and bake as long as the directions say.

SO EASY AND SO GOOD- AND GOOD FOR YOU!! I'll never ever make brownies with eggs and oil again!!!!

[froggy5657]

Marshmallow Fluff

8oz Egg Whites
1lb sugar

Put sugar and egg whites in bowl. Put bowl over a pot of boiling water, creating a double broiler. When sugar is fully dissolved, use a mixer on high to whip air into them. Mixture should turn white and become fluffy!!

[Pooh67_68]

Peanut Butter Cup Bars

1 cup butter
2 cups peanut butter
2 1/2 cups powdered sugar
12 oz. chocolate chips

Mix together butter, peanut butter and sugar.
Spread in a 9x9 pan, top with chocolate chips.
Place in a preheated 350º oven for 10 minutes.
Smooth chocolate over top with a spatula.
Cut into squares before completely cooled.
Store in refrigerator.
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Banana Pudding
Paula Deans recipe, but I changed up a few things.

1 box Nilla Wafers
4 large bananas, sliced
2 cups milk
1 (5-oz) box instant vanilla pudding
1 (8-oz) package cream cheese, softened
1 (14-oz) can sweetened condensed milk
1 (16-oz) container Cool Whip, thawed

In a 9x13 pan, layer Nilla Wafers on bottom. Slice bananas on top of wafers.
In a large bowl beat cream cheese and sweet milk, until smooth. Add pudding & milk, mix well.
Fold in half the cool whip, pour over bananas.
Just before serving spread with remaining cool whip.

[Pooh67_68]

Apple Pear Crumb Cake

1 apple, cored, diced
1 pear, cored, diced
2 Tbs. + 2/3 cup granulated sugar
3 tsp. cinnamon
1 pkg. (18.5 oz) butter yellow cake mix
4 eggs
2/3 cup sour cream
2/3 cup milk
3 cups flour
2/3 cup pcked brown sugar
1 cup butter, melted
Confectioners' sugar (optional)


Preheat oven to 350ºF. Line 13x9" baking pan with foil, leaving 2" overhang; coat with cooking spray.
Combine fruit, 2 Tbs. granulated sugar and 1 tsp. cinnamon. On medium-high speed, beat cake mix, eggs, sour cream and milk until fluffy, 2-3 minutes. Transfer to pan; sprinkle with fruit. Bake 30 minutes.

Combine flour, brown sugar, reaming 2/3 cup granulated sugar and 2 tsp. cinnamon. Stir in butter until large crumbs form; sprinkle over cake. Bake 25 minutes or until pick inserted into center comes out clean. Cool on rack 20 minutes. Using foil, lift cake from pan. If desired sprinkle with confectioners' sugar.

[leeshiebean]

Here's a recipe I made for 4th of July that turned out perfectly!



Cheesecake:
6 low-fat graham crackers (2 1/2 by 5 inches each)
1/3 cup whole almonds
1 1/4 cups sugar
4 tablespoons unsalted butter, melted
2 bars (8 ounces each) non-fat or reduced fat cream cheese, room temperature
1/2 cup non fat or reduced-fat sour cream
1 large egg
1/2 teaspoon pure vanilla extract
Pinch salt

Topping:
1 1/2 pints (3 cups) blueberries
3/4 cup sugar
2 tablespoons unsalted butter
2 tablespoons fresh lemon juice
1 tablespoon cornstarch

Make crust: Preheat oven to 350 degrees. In a food processor, grind graham crackers, almonds, and 1/4 cup sugar until finely ground; add butter, and process until moistened. Transfer to a 9-inch removable-bottom tart pan. Using the base of a dry measuring cup, press mixture firmly into the bottom and up sides of pan. Freeze at least 15 minutes.

Make filling and bake: Carefully wipe processor blade and bowl clean. Place cream cheese, sour cream, 1/2 cup sugar, egg, vanilla, and salt in food processor; blend just until smooth. Place tart pan on a rimmed baking sheet; fill with cheesecake mixture. Bake until filling is just set, 30 to 35 minutes. Transfer tart pan to a wire rack to cool completely.

Combine all topping ingredients in a saucepan over medium-high heat. Bring to a simmer, and cook until berries break down, about 4 minutes. Let cool, then refrigerate, covered, until cold (or up to 3 days).

Assemble tart: Spread cooled blueberry mixture over tart. Chill until ready to serve, at least 2 hours and up to 1 day. Remove from pan before serving.

This was so good and not as bad for you as a full-fat cheesecake. Both recipes are Martha Stewart, and the photo is my own.

[DVCDan36]

This is a dessert I recently came up with for a 4th of July Party.

Red, White, and Blue Triffle

Red Velvet Cake (recipe of your choice)
2 envelopes of Instant Whipping Cream (usually one box)
2 packages of Cream Cheese Flavor Instant Pudding
2 3/4 cups cold milk, divided
1 tsp Vanilla
Blueberries
Strawberries

1. Bake Red Velvet Cake according to package and allow to cool. Cut up into cubes.
2. Beat wipped topping mixes, 1 cup milk and vanilla in large bowl with electric mixer on high speed for 6 minutes or until topping thickens and forms peaks.
3. Add remaining 1 3/4 cups milk and pudding mixes; beat on low speed. Beat on high for 2 minutes, scrapping bowl occassionally.
4. Layer Red Velvet Cake into Triffle Dish, add a layer of Cream Cheese Mousse, top with blueberries. Add another layer of Red Velvet Cake, Cream Cheese Mousse. Hull Strawberries and make a ring around the top of the triffle, place remaining blueberries in center. Chill and serve.

[Phil Cirrone]

Ive been looking for this recipe.
Thank you

[PaulaSue]

Originally Posted by kg66

When I was a Pampered Chef Consultant, these were my 2 extra easy mini dessert demos I did.
Super Easy Mini Cinnamon Buns

1 tin of Pillsbury Crescents
Sugar
Cinnamon

When you open your crescents, 2 triangles are stuck together. Don't separate them, they make a rectangle with a pleat in the middle. Pinch the pleat together. Mix your cinnamon and sugar together, and put in a shaker if you have one or you could put it through a very fine sifter/strainer. Sprinkle sugar/cinn mix over the rectangle of crescents. Roll them up from the short end making a log. Slice pieces making mini cinn buns. Place them face up in a baking dish, I use a Pampered Chef Baking stone(the round one with the sides). Once you have all crescents cut, sprinkle the remaining sugar/cinn mix over the mini cinn buns. Bake at 350F for 10-15 min.
This is very quick and easy, good for Christmas morning opening gifts or just over coffee/tea Sunday morning.

Chocolate Kisses:
1 pkg Pillsbury Chocolate Chip cookie dough
24-36 Hershey Kisses
Scoop cookie dough into mini muffin pan. Unwrap kisses, placing one kiss in the center of each dollop of cookie dough. Bake according to cookie dough. So easy and everyone loves them.

OMG, I am Hungry now. Thanks!