Other Dessert Recipes 2

Caramel Marshmallow Roll:

1/2 pound light caramels (28), 1/4 cup half and half, 2 Tbs. butter, 2 cups sifted powdered sugar, 17 large
marshmallows, 3/4 cup finely chopped walnuts.

Combine caramels, half and half & butter in heavy saucepan. Place over heat & stir until caramels are
melted. Stir in powdered sugar. Remove from heat and spread caramel mixture on buttered wax paper to
make a 16"X5" rectangle. Place marshmallows, end to end, along one long side of rectangle. Roll up,
starting with marshmallow side, by lifting with wax paper. Chill several hours. To serve, cut in 1/2" slices.


Cherry Crunch:

1 (21 ounce) can cherry pie filling, 1 (16 1/2 ounce) can pitted dark sweet cherries drained, 3/4 cup bisquick,
1/2 cup chopped nuts, 1/4 cup sugar, 1/2 tsp. cinnamon, 1/4 cup firm butter or margarine.

Preheat oven to 375. Mix pie filing and cherries in ungreased baking dish - 8 x 8 x 2 inches. Spread evenly.
Mix baking mix, nuts, sugar and cinnamon. cut in margarine until crumbly. Sprinkle over cherry mixture.
Bake until brown, about 35 minutes. Serve with vanilla ice cream.


Cherry Dumplings:

1 (16 ounce) can cherries, 3/4 cup sugar, 1 Tbs. cornstarch, 1/4 tsp. cinnamon, 1 Tbs. lemon juice, 1 cup
Bisquick, 3 Tbs. sugar, 1/3 cup milk.

Heat cherry juice, 3/4 sugar, cornstach and cinnamon. Stir until clear and thick. Add cherries and lemon
juice, heat to boiling. Pour into a 9 x 13 baking dish. Mix Bisquick, 3 tblsp. sugar, and milk. Drop heaping
tablespoonfuls onto top of cherries. Bake at 350 degrees until golden brown, approximately 20 minutes.


Cherry Filled Hearts:

1/2 (17 3/4 ounce) package frozen puff pastry sheets thawed (1 sheet), 1 egg yolk, 1 tsp. water, 1 (21 ounce)
can cherry pie filling, 1/4 tsp. almond extract, 1 cup hot fudge topping heated and divided, 2 1/2 cups
thawed Cool Whip.

Preheat oven to 400 degrees. Unfold puff pastry sheet onto lightly floured surface. Cut out 10 hearts from
pastry with heart shaped cookie cutter. Place on ungreased baking sheet. Combine egg yolk and water in
small bowl; beat lightly with fork until well blended. Brush evenly onto pastry cutouts, covering completely.
Bake 10 to 12 minutes or until golden brown. Cool on wire rack. Carefully split each heart horizontally in
half; set aside. Combine pie filling and extract in medium saucepan. Cook over low heat, stirring
occasionally, until heated through. Spoon about 1 tablespoon fudge topping onto each of 10 dessert plates.
Place bottom halves of hearts on plates; top evenly with pie filling mixture and top with whipped topping
Replace top halves of hearts. Drizzle evenly with remaining fudge topping.


Chewy Brownies:

2 cups sugar, 1 1/2 cups all purpose flour, 1/3 cup baking cocoa, 1 tsp. salt, 1 tsp. baking powder, 1 cup
vegetable oil, 4 eggs, 2 Tbs. light corn syrup, 1 tsp. vanilla, 1 cup chopped nuts (optional).
Combine sugar, flour, cocoa, salt and baking powder.

Combine oil, eggs, corn syrup and vanilla; add to dry ingredients. Fold in nuts. Spread in a greased 13x9
inch baking pan. Bake at 350 for 25-27 min or until a toothpick comes out clean. If desired, dust with
confectioner's sugar while warm.


Chex Carmel Corn:

4 1/2 cups Corn or Rice Chex, 4 cups popped popcorn, 1/2 cup honey roasted peanuts, 1/4 cup butter, 6 Tbs.
packed brown sugar, 2 Tbs. light corn syrup, 1/4 tsp. vanilla.

In large microwavable bowl, mix cereal, popcorn and peanuts. Set aside. In medium microwavable bowl, mix
butter, brown sugar, corn syrup and vanilla. Microwave uncovered on High about 2 minutes or until mixture
is boiling; stirring after 1 minute. Pour over cereal mixture, stirring until evenly coated. Microwave
uncovered on High 4 to 5 minutes, stirring and scraping bowl after every minute. Spread on waxed paper
until cooled, stirring occasionally to break up. Store in airtight container.


Chips Ahoy Dessert:

1 (16 ounce) package Chips Ahoy cookies, 12 ounces Cool Whip, 1 large Hershey bar, 1 cup milk.

Dip cookies in milk. Shake and lay (1 deep) in 9x13 pan. Add a layer of Cool Whip. Repeat three times.
Shave hershey bar on top. Refrigerate over night.


Chocolate Butterscotch Ripple Squares:

1 3/4 cups butterscotch chips, 1 (10 ounce) can sweet condensed milk, 2 Tbs. butter, 2 1/4 cups packed
brown sugar, 2 eggs, 1 cup melted butter, 1 1/2 tsp. vanilla, 1 1/2 cups all purpose flour, 2/3 cups rolled oats,
1/3 cup cocoa powder, 1 cup chopped walnuts.

Preheat the oven to 350 degrees F. Heat together the butterscotch chips, condensed milk, and 2
tablespoons butter over low heat, stirring constantly until melted and smooth. Set aside. Mix together the
brown sugar, eggs, melted butter, and vanilla until smooth. Stir in the remaining ingredients.
Mix well. Spread half in a greased 13" by 9" pan. Spread the butterscotch mixture evenly over the base.
Dot spoonfuls of the remaining batter on top. Spread lightly with a knife to cover the filling. Bake for 30 to
35 minutes or until set. Cool completely, then cut into squares.


Chocolate Candy:

1 cup chocolate wafers or white chocolate wafers.
Filling: (Choose any combo. of ingredients to equal 1/4 cup). coconut, chopped peanuts, walnuts, pecans,
almonds, hazlenuts, cashews, or macadamia nuts, toffee pieces, crushed pretzels, Rice Crispies, chopped
dry fruit, crushed Oreos.

Place the chocolate wafers in a microwave safe dish. Heat for 1 minute and stir. If needed, heat in 15
second intervals, stirring after each, until melted and smooth. Stir in one or two of the filling ingredients
listed. The amount and combinations depends on personal taste but don’t add so much that the mixture
doesn’t hold together. Spoon mixture into mini candy papers. Garnish with more of  the Filling Ingredient (s)
used or drizzle, in a contrasting chocolate, in a zig-zag pattern on top. TIPS: do not allow moisture to come
in contact with the chocolate while it is melting or it will “bind” and become an unusable mess.
Make sure your bowl and spoon are completely dry.


Chocolate Carmel Cookie Candy Squares:

Base: 1/2 cup butter plus 2 Tbs. butter, 1/4 cup sugar, 1 1/2 cups flour.
Filling: 1/2 cup butter, 1/2 cup brown sugar, 2 Tbs. corn syrup, 1/2 cup Eagle Brand Condensed milk.
Glaze: 3 ounces semi sweet chocolate chips, 1 Tbs. butter.

Base: cream butter and sugar. mix in flour. Press into 8" square pan. Bake at 375F for 20-25 minutes ( until
light in color).
Filling:. Mix filling ingredients in saucepan. Bring to a boil and boil 5 minutes over low heat, stirring.
Beat and pour over base. When cool melt together butter and chocolate and pour glaze over square.


Chocolate Cherry Crisp:

1 (21 ounce) can cherry pie filling, 1/2 cup Bisquick, 1/2 cup packed brown sugar, 1/2 cup quick cooking
oats, 1/4 cup butter, 1/2 cup semi sweet chocolate chips.

Heat oven to 350°F. In ungreased 8 inch square pan, spread pie filling. In medium bowl mix Bisquick, brown
sugar, and oats. Cut in butter,using a pastry blender, until crumbly. Stir in chocolate chips. Spoon evenly
over pie filling. Bake 30 to 35 minutes or until very bubbly around edges. Serve warm.


Chocolate Chip Candy Squares:

1 (18 ounce) bag chocolate chips, 1 cup chopped nuts, 1 1/2 tsp. vanilla, 1(14 ounce) can sweet condensed
milk.

In a saucepan, melt chocolate chips over low heat with sweetened condensed milk. Remove from heat and
stir in nuts and vanilla. Spread onto wax paper lined 8"x8" pan. Chill until firm (about 2 hours). Cut into
squares and enjoy.


Chocolate Chip Cheeseball:

8oz. softened cream cheese, 1/2c. spftened butter, 1/4tsp. vanilla, 3/4c. powdered sugar, 2Tbs. brown sugar,
3/4c. mini chocolate chips, 3/4c. finely chopped pecans, grahm crackers for dipping.

In a mixing bowl beat cream cheese, butter and vanilla. Gradually add sugars. Beat until just combined. Stir
in chocolate chips. Cover, refrigerate 2 hours. Place mixture in large square of saran wrap. Form into ball.
Refrigerate 1 hour. Just before serving roll in pecans. Serve with grahm crackers.


Chocolate Chip Cheesecake Squares:

2 (18 ounce) refrigerated chocolate chip cookie dough ready to slice logs, 16 ounces softened cream
cheese, 2 eggs, 1 cup sugar, 2 tsp. vanilla.

Preheat oven to 350 degrees. Cut one package of cookie dough into approximately 1/2 inch slices. (Note:
This is easier if you freeze the dough just slightly and slice with a sharp knife ran under hot water.) Line the
slices in the bottom of a 13x9 inch pan. Gently press cookie slices together to fill any holes. In a medium
bowl, combine the softened cream cheese, eggs, sugar and vanilla, either by hand or using a mixer, until
well blended. Pour mixture over cookie dough. Slice the second package of cookie dough into 1/2 inch
slices. Place the slices evenly over the cream cheese mixture. You will be able to see the cream cheese
mixture, the slices will not cover it completely. Bake in the oven for 30-45 minutes. Remove from oven, cool
completely and refrigerate until ready to use. Cut into 24 squares and serve!


Chocolate Cookie Bars:

1 3/4 cups flour, 3/4 cup powdered sugar, 1/4 cup unsweet cocoa, 1 cup cold butter, 2 (12 ounce) bags semi
sweet chocolate chips, 1 (14 ounce) can sweetened condensed milk, 3/4 cup chopped nuts, 1 tsp. vanilla, 1
(12 ounce) bag milk chocolate chips.

Crust:  Combine flour,sugar,cocoa,and butter. Use two knives or pastry blender (pastry blender works
best). Mixture will be crumbly. Press firmly into a 13x9 pan. Bake at 350 for 15 minutes.
Filling:  In saucepan combine both pkgs of semi-sweet chocolate chips,vanilla, milk,and nuts if using. Stir
until well melted. Pour over prepared crust.
Topping:  Sprinkle milk chocolate chips on top and press on to top of filling. Bake for 20 minutes. Cool at
least 10 minutes. Cut into bars and enjoy.