::Barge Pie::

 

*This fits an 8 x 8 pan.

1st Layer:

1 heaping cup graham cracker crumbs (or 1-1/4 cups finely crushed pretzels)

1/4 cup unsalted butter, melted

1/4 cup sugar

Mix all together and press into your pan.

2nd Layer:

1 pkg (8 oz) cream cheese, softened

1/2 scant cup powdered sugar (Confectioner's sugar)

1/2 large tub of Cool Whip

1 tsp pure vanilla

1/2 cup all natural creamy peanut butter

Whip this all together in a bowl and spread over crust.

3rd Layer:

1 package instant chocolate pudding

2 cups milk (you can use almond if you like)

How to Make It

Mix together according to package directions, and pour over 2nd layer. Set in refrigerator for 15 minutes to firm up the pudding.

4th Layer:

1/2 large tub of Cool Whip

Spread the Cool Whip gently over the 3rd layer, then sprinkle the top with Heath bits. * If desired, you can drizzle it with chocolate syrup or caramel syrup.

Store in the fridge!

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Orange Cream Freezer Dessert

 

3-1/2 quarts vanilla ice cream, softened

4 cups graham cracker crumbs

1 cup butter, melted

3/4 cup sugar

2 cans (12 ounces each) frozen orange juice concentrate, thawed

How to Make It

this makes a great dessert on a summer evening! I sometimes quarter this recipe for a nice desser ,wonderful. I served it to some guests and they loved it. ... So to prepare thsi recipe you need first to use a bowl, and then mix cracker crumbs & sugar; stir in butter. Then set aside two cups for topping.

Second step : Now you need to press remaining crumb mixture into 2 greased 15-in. x 10-in. x 1-in. pans. make sure to cover then freeze at least 10 mins.

Step 3 : At this step all what you need to do is to use a large bowl, and mix ice cream & orange juice concentrate till smooth. And spoon over crusts (pans will be full). Finally freeze about 10 mins.

Step 4 : Finally step , now after all that you need next to sprinkle with reserved crumb mixture; and press down but make sure to do it gently. Neext cover & freeze for up to 2 months. Move out from the freezer 15 mins before serving.Enjoye!!

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Chicken & Dumpling Casserole

 

3-4 cups of cooked chicken (I use a rotisserie chicken)

2 cups chicken broth

1/4 cup unsalted butter

1 cup flour

1 1/4 tsp baking powder

1/4 tsp salt

1 cup milk

1 can Campbell's cream of chicken soup

How to Make It

Preheat oven to 400.

Melt butter in the microwave and pour into bottom of a 9x13 pan. Shred the chicken and spread it on top of the butter.

Whisk together the milk and the flour, baking powder and salt. Slowly pour over the chicken. Don't stir.

Whisk together chicken broth and cream of chicken soup. Pour soup over the flour and milk mixture. Don't stir.

Bake uncovered for 35 to 45 minutes, or until dumplings are golden brown.

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Nannies Candied Sweet Potatoes

 

4 medium sweet potatoes, peeled and sliced

1 C. sugar

1 stick unsalted butter

1 tsp. pure vanilla extract

1/2 C. water

How to Make It

Place the potatoes around in the bottom of the skillet. Cover with the sugar and cut up the butter over the sugar. Add the vanilla and water. Cover and cook on low for 1 hour. Do not stir, check the potatoes by lifting them with a spatula from the bottom. Once they begin to candy...get a little crust forming on them. Remove from heat and serve. The "candy" liquid will thicken up once removed from the heat.

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PINEAPPLE CHEESECAKE CUPCAKES

 

INGREDIENTS FOR GRAHAM CRUST:

1 cup graham cracker crumbs

1 tbsp. granulated sugar

¾ stick melted butter

INGREDIENTS FOR CHEESECAKE:

2 8oz. packages of cream cheese (softened)

½ cup granulated sugar

2 tbsp. pure vanilla extract

2 eggs (beaten)

INGREDIENTS FOR PINEAPPLE TOPPING:

1 20 oz. can crushed pineapple (drained)

2/3 cup brown sugar

½ stick butter

INGREDIENTS FOR WHIPPED CREAM:

1 cup heavy whipping cream

¼ cup confectionate sugar

2 tsp. pure vanilla extract

EQUIPMENT:

12 Reynolds StayBrite baking cups

Baking tin

Mixing Bowls

Hand mixer

How to Make It

Pre-heat oven to 300 degrees

Line baking tin with Reynolds StayBrite baking cups

To make the graham crust, in a bowl with a whisk gently whisk together the graham cracker crumbs, melted butter and granulated sugar

Press the graham crust ¼ up the baking cups and set aside

To make the cheesecake, in a bowl with a hand mixer on medium mix the cream cheese, granulated sugar, vanilla extract and eggs until smooth

Pour cream cheesecake mixture in Reynolds StayBrite baking cup about ¼ up the baking cups

Place cupcakes in the oven and cook for 30 minutes, when done remove from oven and allow to completely cool inside baking tin

While the cupcakes are baking make the pineapple topping by adding the drained crushed pineapple, brown sugar and unsalted butter to a medium sauce pan over high heat, stir and allow to come to a boil, once at a boil turn heat to low and allow to simmer for 5 minutes and then set aside

Once cupcakes and pineapple topping are cooled, add pineapple topping to the top of the cupcakes and refrigerate for a minimum of 30 minutes

To make the whipped cream, in a mixing bowl add the heavy whipping cream, confectionate sugar and vanilla extract and mix with hand mixer on medium for 2-3 minutes or until the whipped cream forms peaks

Top the cupcakes with whipped cream, ENJOY and LOVE YOUR FABULOUS SELF!!

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Pecan Pie Bread Pudding

 

1 (16 oz) loaf day old French bread

2 and ½ cup milk

1 cup half & half

4 eggs, lightly beaten

1 cup granulated sugar

1 Tablespoon vanilla

⅛ teaspoon salt

1 stick butter, softened

1 and ½ cup packed brown sugar

1 cup pecan, chopped

Prep time 15 mins
Cook time 55 mins
Total time 1 hour 10 mins

How to Make It

Preheat oven to 350 degrees F.

Cube bread the place in a large bowl.

In another bowl, beat eggs, milk, half & half, sugar, salt, and vanilla to eggs; whisk. Pour over bread. Allow to sit 5 to 10 minutes

In another small bowl, combine with a fork, softened butter, brown sugar, and pecans. Mixture will have the consistency of wet sand.

Pour half of the bread mixture into a 8x8 inch pan.

Top with half the pecan mixture.

Spoon remaining bread mixture over and top with remaining pecan mixture. Press down into pan slightly. Pan will be really full.

Top with remaining pecan mixture.

Place pan on a cookie sheet with a edge to catch mixture that may boil over. Bake at 350 degrees F 45 to 55 minutes. Center will be slightly wiggly, but will set when cool.

Notes

Original recipe by Paula Jones for CallMePMc.com all rights reserved.

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::Butterfinger Pie::

You need to prepare this recipe :

6 (2 1/8 ounce) butterfinger candy bars, crushed

1 (8 ounce) package cream cheese

1 (12 ounce) carton Cool Whip

1 graham cracker crust

How to Make It

Mix first three ingredients together.

Put it in pie crust.

Chill.

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