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Semisweet Chocolate Mousse

There is nothing better than a classic chocolate mousse. The pure chocolaty goodness topped with your favorite berries is the perfect dessert to make.
Ingredients
• 1/4 cup semisweet chocolate chips
• 1 large egg yolk
• 1-1/2 teaspoons vanilla extract
• 1 tablespoon water
• 1/2 cup heavy whipping cream
• 1 tablespoon sugar
Directions

1. Take a small saucepan and start melting your chocolate chips with water. Stir until smooth and add egg yolk. Continue to cook and stir for 2 minutes or until slightly thickened. Remove from heat and add vanilla.
2. In a separate bowl, beat whipping cream and add sugar. Fold into cooled chocolate mixture. Refrigerate and garnish with berries.

Confetti Cake Batter Cookies

Not only do these Funfetti cookies look fun, they also taste great. It’s a great treat for kids and adults, alike.

Ingredients
• 1/2 cup butter, softened
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 package Funfetti cake mix

Directions
1. Take a large bowl and beat butter, eggs and vanilla until combined. Add in cake mix. Refrigerate and cover for 2 hours or until firm enough to roll.
2. Preheat oven to 350°. On a well-floured surface, roll dough to 1/4-inch thickness. Cut with a floured 2-1/2-inch cookie cutter. Place 1 inch apart on ungreased baking sheets. Bake for 8-10 minutes or until set. Cool completely and decorate.

Texas Tumbleweeds

Tumbleweeds blow across the roads in Texas and these cute little desserts look similar to them. This dessert can easily be made in a microwave and requires no time at all.
Ingredients
• 1 cup butterscotch chips
• 1 cup creamy peanut butter
• 1 can (9 ounces) potato sticks (about 6 cups)
Directions
1. In a large microwave-safe bowl melt butterscotch chips and peanut butter; stir until smooth. This can also be done in a steel bowl on top of a stove. Gently stir in potato sticks.
2. Drop the mixture using a tablespoon onto waxed paper-lined baking sheets. Refrigerate for 10-15 minutes or until set.

Frozen Banana Cereal Pops

Frozen Bananas dipped in yogurt? Sign us up! If you’re looking for healthy snacks that are also slightly sweet, try this recipe. It’s simple and actually quite good for you.
Ingredients
• 3/4 cup strawberry yogurt
• 2 cups Fruity Pebbles cereal or any cereal of your choice
• 4 medium bananas, peeled and cut crosswise in half
• 8 wooden pop sticks
Directions
1. Place yogurt and cereal in separate bowls or plates. Cut bananas in half and insert sticks. Dip bananas in yogurt, then roll in cereal to coat. Transfer onto baking sheets.
2. Freeze until firm and transfer to airtight freezer containers. Seal containers and freeze to store.

Pecan Caramel Candies

These candies are so yummy. They’re sweet. Salty and nutty and once you start eating, you’d never be able to stop. Make as many as possible and let your kids join the assembly process. It’ll be just as fun for them, too.
Ingredients
• 54 pretzels
• 54 Rolo candies (about 11 ounces)
• 54 pecan halves
Directions
1. Preheat oven to 250°. On a foil-lined baking sheet, place pretzels 1 inch apart on foil-lined baking sheets and top each with a Rolo candy.
2. Bake 3-4 minutes or until candies are softened. The Rolos will still retain their shape and once you take them out of the oven, top with a pecan and press down to spread candy into pretzel.

Macadamia-Coffee Bean Cookies

If you’re a fan of coffee, you’ll fall in love with these cookies. It’s like biting into a chewy espresso shot. What can you pair with these? There’s only one answer!
Ingredients
• 1 package (17-1/2 ounces) double chocolate chunk cookie mix
• 1 large egg
• 1/4 cup canola oil
• 2 tablespoons water
• 1-1/2 cups chocolate-covered coffee beans, finely chopped
• 1 cup macadamia nuts, chopped
Directions
1. In a large bowl, add all the ingredients together and start mixing. Add in the coffee beans and nuts later.
2. On a greased baking sheet, drop tablespoonfuls of the mixture 2 inches apart. Bake at 375° for 8-10 minutes. Remove to wire racks to cool.

Cake & Berry Campfire Cobbler

This dessert goes straight to your soul and warms you up. It’s comforting and sweet.
Ingredients
• 2 cans (21 ounces each) raspberry pie filling
• 1 package yellow cake mix (regular size)
• 1-1/4 cups water
• 1/2 cup canola oil
• Vanilla ice cream, optional
Directions
1. Prepare grill or campfire. Use 16-20 charcoal briquettes.
2. Line an ovenproof Dutch oven with aluminum foil and add pie filling. Combine cake mix, water and oil. Spread over pie filling.
3. Cover Dutch oven and place it directly on top of ash-covered briquettes. Briquettes should be under the oven and some on top.
4. Cook for 30-40 minutes or until filling is bubbly. Serve with ice cream.

Mini Blueberry Tarts

They’re tart and delicious. They’re also easy to make and quite inexpensive.
Ingredients
• 2 cups fresh blueberries
• 1/3 cup sugar
• 4 teaspoons cornstarch
• 2 sheets refrigerated pie crust
• 1 large egg yolk, lightly beaten
Directions
1. Preheat oven to 425°. Mix crushed blueberries, cornstarch and sugar in a bowl.
2. Unroll crusts on a floured surface. Cut out six 4-1/2-inch circles; press circles onto bottoms and up sides of greased muffin cups. Spoon in the blueberry mixture. Cut out six 2-inch circles from remaining crust and place over filling. Brush with yolk.
3. Bake until crust is golden; around 13-17 minutes. Remove from the oven and let cool.

Rhubarb Fool with Strawberries

A fool is a classic British and Irish dessert that is easier to make than it sounds.
Ingredients
• 3 cups sliced fresh or frozen rhubarb (1-inch pieces)
• 1/3 cup sugar
• 1/4 cup orange juice
• Dash salt
• 1 cup heavy whipping cream
• 2 cups fresh strawberries, halved

Directions
1. Combine rhubarb, sugar, orange juice and salt in a saucepan and bring to a boil. Simmer on low heat until rhubarb is tender.
2. Process mixture in a blender and transfer to bowl. Refrigerate until cold.
3. Before serving whip cream until soft peaks form and fold in pureed rhubarb and strawberries.

Refreshing Rhubarb Ice Cream

Although rhubarb is a vegetable, it actually tastes great in desserts. This rhubarb ice cream is perfect on a hot day.

Ingredients
• 3 cups sliced fresh rhubarb
• 2 cups sugar
• 1 teaspoon lemon juice
• 1 cup heavy whipping cream
Directions
1. Preheat oven to 375° and toss sugar and rhubarb in an ungreased 13×9-inch baking dish. Cover and bake for 30-40 minutes and stir occasionally.
2. After cooling slightly, place rhubarb mixture in a blender and blend until pureed. Refrigerate, covered, until cold.
3. Stir lemon juice into rhubarb. Beat cream until stiff peaks form in a bowl and fold into rhubarb mixture. Transfer to a shallow freezer container and freeze for one hour. Stir every 15 minutes.

Rainbow Gelatin Cubes

These rainbow cubes are fun and you can change the colors according to any occasion.
Ingredients
• 4 packages (3 ounces each) assorted flavored gelatin
• 6 envelopes unflavored gelatin
• 5-3/4 cups boiling water
• 1 can (14 ounces) sweetened condensed milk
• 1/4 cup cold water
Directions
1. Dissolve 1 packet flavored gelatin and 1 envelope unflavored gelatin in 1 cup boiling water. Pour into a dish and refrigerate.
2. Mix the condensed milk and 1 cup boiling water. Sprinkle 2 envelopes unflavored gelatin over cold water; let sit for 1 minute. Stir in 3/4 cup boiling water and add to milk mixture.
3. Repeat the process. Chill each layer. Cut into 1-in squares.

Chocolate Banana Bundles

Chocolate and bananas; an irresistible combination!
Ingredients
• 2 tablespoons butter
• 1/4 cup packed brown sugar
• 2 medium ripe bananas, halved lengthwise
• 1 sheet frozen puff pastry, thawed
• 4 ounces semisweet chocolate, melted
• Vanilla ice cream, optional
Directions
1. Preheat oven to 400°. In a cast-iron or skillet, melt butter over medium heat. Blend in brown sugar and coat bananas.
2. Cut puff pastry into 4 rectangles and place halved bananas in the center. Overlap 2 opposite corners of pastry over banana and seal. Place on baking sheets.
3. Bake for 20-25 minutes and drizzle with chocolate. This can also be served with ice cream.

Quick Mango Sorbet

Who wouldn’t want a bite of this mango sorbet in the summer heat? It’s light and refreshing and so quick and easy to make. The sugar can be replaced with honey or stevia if you’re looking for a healthy alterative.
Ingredients
• 1 package (16 ounces) frozen mango chunks, slightly thawed
• 1/2 cup passion fruit juice
• 2 tablespoons sugar
Directions
1. Add all the ingredients in a blender and blend until smooth.
2. Transfer to a small bowl. This can be served immediately or placed in the freezer if a firmer texture is desired. Best to freeze it for 3 hours and cover the top of the bowl.

Cranberry Pecan Cookies

This cookie has all the elements one would want in a cookie. It’s fruity and nutty and also has a hint of warm vanilla.
Ingredients
• 1 tube (16-1/2 ounces) refrigerated sugar cookie dough, softened
• 1 cup chopped pecans
• 2/3 cup white baking chips
• 2/3 cup dried cranberries
• 1 teaspoon vanilla extract
Directions
1. Preheat oven to 350° and mix all ingredients together in a large bowl. Use a tablespoon and drop the cookie dough on a baking sheet 2 inch apart.
2. Bake for 10-12 minutes or until lightly browned. Cool before eating. Can be stored in an airtight container.

Fresh Blackberry Pie

There is nothing better than a homemade pie made with fresh, seasonal fruits.

Ingredients
• 1 cup sugar
• 1/3 cup quick-cooking tapioca
• 1/4 teaspoon salt
• 4 cups fresh blackberries, divided
• Dough for double-crust pie
• 2 tablespoons butter
Directions
1. Mix sugar, tapioca and salt in a saucepan. Add 1 cup blackberries and cook on medium heat until the berries burst. Gently add in remaining berries once removed from heat.
2. Preheat oven to 400° and roll half of dough to a 1/8-inch-thick circle on a floured surface; transfer to a 9-inch pie plate. Trim evenly. Add filling and butter. Roll remaining dough and place on top of filling. Cut slits in top.
3. Bake for 35-40 minutes. Cool.

Peanut Butter Cup Trifle

Guess what? You just need five ingredients to make this heavenly trifle.
Ingredients
• 4 cups cold 2% milk
• 2 packages (3.9 ounces each) instant chocolate pudding mix
• 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
• 1 carton (12 ounces) frozen whipped topping, thawed
• 2 packages (8 ounces each) Reese’s mini peanut butter cups
Directions
1. Whisk milk and pudding mix together in a large bowl. Allow to set for 2 minutes and start adding layers of cake cubes, pudding, peanut butter cups and whipped topping in a 3-qt. trifle bowl or glass bowl. Repeat the layers and refrigerate.

Strawberry-Rosemary Yogurt Pops

This is a simple snack and you can use any berry you like. You can also replace the rosemary with your favorite herb. Basil is a great option, too!

Ingredients
• 1 cup chopped fresh strawberries
• 2 tablespoons balsamic vinegar
• 2 tablespoons strawberry preserves
• 2 fresh rosemary sprigs
• 1-1/2 cups vanilla yogurt
• 6 freezer pop molds or paper cups (3 ounces each) and wooden pop or lollipop sticks
Directions
1. Mix strawberries, vinegar, preserves and rosemary in a bowl and discard rosemary after 30 minutes.
2. In a mold, spoon in 2 tablespoons yogurt and 1 tablespoon strawberry mixture. Repeat layers and insert sticks. Freeze until firm.

Easy Cake Mix Bars

You can easily make these cake bars with yellow cake mix and it kind of tastes like birthday cake. It’s so simple and you barely require any ingredients. If you like you can also add layers of frosting.
Ingredients
• 1 yellow cake mix (regular size)
• 1 large egg
• 1/2 cup 2% milk
• 1/3 cup canola oil
• 1 cup white baking chips
• 1/3 cup jimmies
Directions
1. Preheat oven to 350°. Combine cake mix, egg, milk and oil and stir in the baking chips and jimmies. Spread on a greased baking pan.
2. Bake for18-20 minutes. Cool completely before cutting into bars.

Ice Cream Kolachkes

The ice cream is a fun twist to this traditional Polish and Czech dessert. It is usually made with poppy seeds, nuts and jam.
Ingredients
• 2 cups butter, softened
• 1 pint vanilla ice cream, softened
• 4 cups flour
• 2 tablespoons sugar
• 2 cans (12 ounces each) fruit cake and pastry filling
Directions
1. Beat butter and ice cream until blended and curdled. Add flour and sugar to the mixture and divide into 4 portions. Refrigerate for 2 hours.
2. Preheat oven to 350°. Roll 1 portion of dough into a 12×10-inch rectangle and cut into 2-inch squares. Add filling in the center and overlap 2 opposite corners on top of filling.
3. Bake for 11-14 minutes.

Elegant White Chocolate Mousse

Sweet, simple and full of white chocolate!
Ingredients
• 12 ounces white baking chocolate, coarsely chopped
• 2 cups heavy whipping cream, divided
• 1 tablespoon confectioners’ sugar
• 1 teaspoon vanilla extract
• Mixed fresh berries, optional
Directions
1. Stir chocolate and 2/3 cup cream on low heat until smooth. Transfer to a large bowl and let sit.
2. Beat remaining cream in a separate bowl until it thickens. To form soft peaks, add confectioners’ sugar and vanilla. Add 1/4 cup whipped cream into chocolate mixture then fold in remaining whipped cream.
3. Add to dessert dishes and refrigerate until ready to serve. Garnish with berries.

Double-Chocolate Toffee Icebox Cake

Anything with a lot of chocolate and cream is bound to taste good. This is a no-bake dessert that has an abundance of these two ingredients.
Ingredients
• 3 cups 2% milk
• 1 package (5.9 ounces) instant chocolate pudding mix
• 1-1/2 cups heavy whipping cream
• 2 packages (9 ounces each) chocolate wafers
• 2 Heath candy bars (1.4 ounces each), crushed
Directions
1. Whisk milk and pudding mix together. Let stand for 2 minutes. In another bowl whip cream until soft peaks form.
2. Start layering your dessert. Add a layer of around 20 cookies then spread 1/4th of chocolate pudding and whipped cream of the same amount. Repeat layers thrice. Sprinkle with crushed candy bars and refrigerate.

Coconut Joys

If you’re a fan of shredded coconut with chocolate then this dessert is for you. It doesn’t require any baking and has all the elements of a great tasting chocolate bar. The pecans add a nice crunch but you can use any nuts of your choice.
Ingredients
• 1-1/2 cups sweetened shredded coconut
• 1 cup confectioners’ sugar
• 1/4 cup butter, melted
• 1 ounce milk chocolate, melted
• 2 tablespoons chopped pecans
Directions
1. Mix shredded coconut, confectioners’ sugar and butter and form 1-inch balls.
2. Make in indentation in the center of the balls using a wooden spoon and fill with chocolate. Top with pecans and refrigerate on a baking sheet until chocolate has cooled.

Mom’s Fried Apples

This basically tastes like the filling of an apple pie. It’s full of rich cinnamon flavor and can be eaten with ice cream. Its best served warm.
Ingredients
• 1/2 cup butter, cubed
• 6 medium unpeeled tart red apples, sliced
• 3/4 cup sugar, divided
• 3/4 teaspoon ground cinnamon
• Vanilla ice cream, optional
Directions
1. In a large skillet or cast-iron, melt butter. Add the apples into the skillet along with 1/2 cup sugar and stir. Cook and stir on low hear for around 20 minutes.
2. Add cinnamon and remaining sugar to the apple mixture and continue cooking for a further 5-10 minutes. This dish can be served with ice cream if desired.

Layered Lemon Pie

Who doesn’t love no-bake pies? They’re creamy and delicious and require just half the effort. This lemon pie is definitely something you’ll be making for every occasion.
Ingredients
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup sugar
• 1 can (15-3/4 ounces) lemon pie filling, divided
• 1 carton (8 ounces) frozen whipped topping, thawed
• 1 graham cracker crust (9 inches)
Directions
1. Combine cream cheese and sugar in a small bowl and beat until smooth. Add in half of the pie filling and continue beating. Fold in the whipped topping and spoon the mixture into crust once fully beaten. Top it with the remaining pie filling and refrigerate for 15 minutes before serving.

Raspberry Sorbet

Sorbets are the easiest desserts to make and they’re so good for summer. They’re light and refreshing and you can even make them healthy by switching out the sugar with honey or stevia. This raspberry sorbet is a classic and barley requires any effort at all.
Ingredients
• 1/4 cup plus 1-1/2 teaspoons fresh lemon juice
• 3-3/4 cups fresh or frozen unsweetened raspberries
• 2-1/4 cups confectioners’ sugar
Directions
1. Add the fresh lemon juice, raspberries and confectioners’ sugar to a blender or food processor and blend until smooth. Transfer the mixture into a freezer container and freeze until firm.

No-Bake Peanut Butter Oatmeal Bars

This dessert requires absolutely no sugar and is a great, healthy snack. It’s easy to make and only requires three ingredients. It is also a great alternative for breakfast and you can store them in your fridge.
Ingredients
• 1 cup creamy peanut butter
• 3/4 cup honey
• 3 cups old-fashioned oats
Directions
1. Use a small saucepan to cook the peanut butter and honey. Make sure you are using medium to low heat. Do not burn the ingredients. Remove from heat and stir in oats. Spread the mixture into a greased 9-inch square pan and press lightly. Leave to cool at room temperature. Cover and chill for 1 hour.

Maple Ricotta Mousse with Candied Pecans

This dessert is creamy and sweet. It has that special distinct taste of maple syrup and pecans.
Ingredients
• 2/3 cup maple syrup
• 1/4 cup chopped pecans
• 1/2 cup heavy whipping cream
• 1-1/4 cups whole-milk ricotta cheese
• 1/2 cup mascarpone cheese
Directions
1. Boil syrup in a saucepan and transfer to a bowl to cool.
2. Cook pecans on medium heat in a skillet. Stir for 3 minutes. Add 1 tablespoon cooled syrup and cook for 1 minute more. Spread on foil.
3. Beat cream until soft peaks form. Beat ricotta and mascarpone cheeses until fluffy. Combine and fold in 1/3 cup cooled syrup.
4. Spoon into dessert dishes. Top with syrup and pecans.

Vanilla Meringue Cookies

These cookies are the light, airy and almost completely fat-free!
Ingredients
• 3 large egg whites
• 1-1/2 teaspoons clear or regular vanilla extract
• 1/4 teaspoon cream of tartar
• Dash salt
• 2/3 cup sugar
Directions
1. Preheat oven to 250°. Beat vanilla, cream of tartar, salt and egg whites on medium speed until foamy. Add 1 tablespoon sugar at a time and increase speed after each addition. Beat until stiff glossy peaks form.
2. Transfer meringue to pastry bag. Pipe 1-1/4-inch-diameter cookies 2 inches apart onto baking sheets.
3. Bake for 40-45 minutes. Turn off oven and leave meringues in closed oven 1 hour. Remove from oven and cool at room temperature.

Whipped Shortbread

This dessert is great for the holiday season but can also be made all year round.
Ingredients
• 3 cups butter, softened
• 1-1/2 cups confectioners’ sugar, sifted
• 4-1/2 cups all-purpose flour
• 1-1/2 cups cornstarch
• Nonpareils and/or halved candied cherries
Directions
1. Cream butter and confectioners’ sugar until light and fluffy, about 5 minutes. Beat flour and cornstarch into mixture.
2. Roll dough into 1-inch balls. Place 1 inch apart on ungreased baking sheets. Press with a floured fork and top with nonpareils or cherry halves.
3. Bake at 300° for 20-22 minutes. Remove from the oven and cool at room temperature.

Quick Icebox Sandwiches

These icebox sandwiches are a great treat for after school and they’re so easy to make. You can use any kind of cookie or cracker of your choice.

Ingredients
• 1 package (3.4 ounces) instant vanilla pudding mix
• 2 cups cold 2% milk
• 2 cups whipped topping
• 1 cup miniature semisweet chocolate chips
• 24 whole graham crackers, halved
Directions
1. Mix pudding and milk together. Refrigerate until set. Then add in whipped topping and chocolate chips.
2. Place graham cracker halves on a baking sheet and top with 3 tablespoons ice cream filling. Place another graham cracker half on top. Wrap in plastic and freeze until firm.

Pecan Roll-Ups

This desert is soft, fluffy and nutty.
Ingredients
• 1 cup butter, softened
• 1 package (8 ounces) cream cheese, softened
• 1/4 teaspoon salt
• 2 cups all-purpose flour
• 1-1/4 cups confectioners’ sugar, divided
• 96 pecan halves (about 2 cups)
Directions
1. Beat butter, cream cheese and salt. Add flour. Divide dough in half. Wrap and refrigerate until set.
2. Preheat oven to 350°. Dust surface with confectioners’ sugar. Roll 1 portion of dough into an 18×8-inch rectangle; cut dough crosswise into six 3-inch-wide sections. Cut each section crosswise into eight 1-inch-wide strips. Roll strip around a pecan half and place on ungreased baking sheets.
3. Bake 12-15 minutes.
4. Cool and roll cookies in sugar.

Grilled Angel Food Cake with Strawberries

Looking for something different to serve up on the 4th of July? This might just be it. It’s a crispy dessert with a bunch of different flavors.
Ingredients
• 2 cups sliced fresh strawberries
• 2 teaspoons sugar
• 3 tablespoons butter, melted
• 2 tablespoons balsamic vinegar
• 8 slices angel food cake (about 1 ounce each)
• Optional: Reduced-fat vanilla ice cream and blueberry syrup
Directions
1. Mix strawberries and sugar. Mix butter and vinegar in separate bowl and brush over sides of cake.
2. Grill cake on a greased rack on medium heat. 1-2 minutes each side. Serve cake with sugared strawberries, ice cream and blueberry syrup.

Rocky Road Cookie Cups

Incorporate all the flavors of rocky road in this easy cookie recipe that requires pre-made cookie dough.

Ingredients
• 1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
• 3/4 cup miniature marshmallows
• 2 tablespoons miniature semisweet chocolate chips
• 1/4 cup sliced almonds, toasted
Directions
1. Preheat oven to 350°. Shape cookie dough into 1-1/4-inch balls. Press evenly onto bottom and the sides of greased mini-muffin cups.
2. Bake for 10-12 minutes. Make an indentation in each cup using a teaspoon. Place 3 marshmallows and 1/4 teaspoon chocolate chips in each cup and sprinkle with almonds. Return to oven and bake 1 minute more.

Chocolate-Dipped Strawberry Meringue Roses

Not only do these treats taste great, they also look pretty.
Ingredients
• 3 egg whites
• 1/4 cup sugar
• 1/4 cup freeze-dried strawberries
• 3 ounces strawberry gelatin
• 1 cup 60% cacao bittersweet chocolate baking chips, melted
Directions
1. Preheat oven to 225°.
2. Blend sugar, strawberries and gelatin in food processor.
3. Beat egg whites until foamy. Add gelatin mixture, 1 tablespoon at a time, beating on high after each addition.
4. Transfer meringue to pastry bag. Pipe 2-inch roses 1-1/2 inch apart onto baking sheets.
5. Bake for 40-45 minutes. Turn off oven and leave for in oven 1-1/2 hours.
6. Dip meringue bottoms in melted chocolate. Place on waxed paper and cool.

Coconut Creme Chocolates

Marshmallow chocolates with coconut? Yes, please!
Ingredients
• 1 jar (7 ounces) marshmallow crème
• 2-2/3 cups sweetened shredded coconut, toasted
• 1 teaspoon vanilla extract
• Dash salt
• 1 milk chocolate candy bar (5 ounces), chopped
• 1-1/2 teaspoons shortening
Directions
1. Mix marshmallow crème, coconut, vanilla and salt together. Refrigerate for 1 hour.
2. Take out of the fridge and shape mixture into 1-inch balls and place on a baking sheet. Cover and freeze for three hours.
3. Melt chocolate and shortening in a microwave. Remove and stir. Dip balls in chocolate and set on a waxed sheet. Top with shredded coconut if desired.

Caramelized Baked Custards

This is a fun twist to the traditional crème brulee because it contains Irish cream liqueur.
Ingredients
• 2 cups heavy whipping cream
• 1/4 cup Irish cream liqueur
• 3 large eggs
• 2 large egg yolks
• 3/4 cup plus 2 tablespoons sugar, divided
• 1 teaspoon vanilla extract
Directions
1. Preheat oven to 325°. Heat cream and liqueur. Whisk eggs, egg yolks and 3/4 cup sugar separately. Stir in hot cream mixture and vanilla.
2. Place six 6-oz. ramekins in a large pan. Pour mixture. Add hot water to pan to within 1/2 inches of tops.
3. Bake 20-25 minutes. Immediately remove ramekins from water bath and cool 10 minutes. Refrigerate.
4. Sprinkle with sugar and caramelize using a kitchen torch.

Easy Oatmeal Cream Pies

Oats are so easy to make and are also great in desserts like these oatmeal cream pies that require only five ingredients.
Ingredients
• 3/4 cup butter, softened
• 2 large eggs, room temperature
• 1 package spice cake mix (regular size)
• 1 cup quick-cooking oats
• 1 can (16 ounces) vanilla frosting
Directions
1. Beat butter and eggs cake mix and oats. Refrigerate until firm enough to roll.
2. Preheat oven to 350°. Roll half of dough to 1/4-inch thickness on a floured surface. Cut with a floured 2-1/2-inch round cookie cutter. Bake for 8-10 minutes.
3. Cool and spread frosting on bottoms of half of the cookies and top with other half.

S’mOreos

This is a twist to the classic s’mores. It has an Oreo in between and you can also add Nutella.
Ingredients
• 4 Oreo cookies
• 3 tablespoons creamy peanut butter
• 4 whole graham crackers, halved
• 1 milk chocolate candy bar (1.55 ounces), quartered
• 4 large marshmallows
Directions
1. Spread peanut butter on both sides of the Oreo cookie and place each on a graham cracker half. Top it with chocolate.
2. Toast marshmallows using skewers on low heat until golden brown. Place on chocolate and top with the other half of the graham crackers. Serve immediately so it’s still warm.

Quick and Easy Baklava Squares

This beloved Middle Eastern dessert usually takes a lot of time to make but this recipe is quite simple.
Ingredients
• 1 pound (4 cups) chopped walnuts
• 1-1/2 teaspoons ground cinnamon
• 1 package (16 ounces, 14×9-inch sheets) frozen phyllo dough, thawed
• 1 cup butter, melted
• 1 cup honey
Directions
1. Preheat oven to 350°. Coat a baking dish with cooking spray. Mix walnuts and cinnamon.
2. Layer 2 sheets of phyllo and brush with butter. Repeat with 6 layers of phyllo; brush each with butter.
3. Sprinkle half of nut mixture in pan with 2 tablespoons honey. Add 2 more phyllo sheets, brush with butter, sprinkle another 1/2 cup nut mixture and honey. Repeat 6 times.
4. Bake for 25-30 minutes.

No-Bake Chocolate Hazelnut Thumbprints

Hazelnuts, Nutella and no baking! The perfect dessert.

Ingredients

  • 1 carton (8 ounces) spreadable cream cheese
  • 1 cup semisweet chocolate chips, melted
  • 1/2 cup Nutella
  • 2-1/4 cups graham cracker crumbs
  • 1 cup finely chopped hazelnuts, toasted
  • 1 cup whole hazelnuts, toasted

Directions

  1. Blend cream cheese, melted chocolate chips and Nutella. Add cracker crumbs. Refrigerate until firm.
  2. Shape mixture into 1-inch balls and roll in chopped hazelnuts. Make an indentation in the center and fill with a hazelnut. Store between layers of waxed paper in an airtight container in the refrigerator so they can be eaten for a longer time.

2-Ingredient Peanut Butter Fudge

This two ingredient peanut butter fudge is so simple you’ll be making it even on your lazy days. It never fails and is something everyone in the family can enjoy. It can also be stored in an airtight container for 2-3 weeks in the fridge.
Ingredients
• 1 pound white candy coating, chopped
• 1 cup creamy peanut butter
• 1 cup coarsely chopped walnuts, optional
Directions
1. In a saucepan, melt the candy coating over medium-low heat. Stir until smooth. Remove the melted candy from the heat and stir in peanut butter. Walnuts can be added if desired. Spread onto a greased square pan. Chill until firm and then cut into 1-inch squares. Easy, right?

Berry White Ice Pops

Ice pops are so easy to make and everybody loves them. They’re also good for you if you add in real fruit.

Ingredients
• 1-3/4 cups 2% milk, divided
• 1 to 2 tablespoons honey
• 1/4 teaspoon vanilla extract
• 1-1/2 cups fresh raspberries
• 1 cup fresh blueberries
• 10 freezer pop molds or 10 paper cups (3 ounces each) and wooden pop sticks
Directions
1. Warm 1/4th cup milk in a microwave and stir in honey. Add in remaining milk and vanilla. Continue to stir until blended.
2. Drop berries into molds and pour in the milk mixture. Top molds with holders and insert sticks. Freeze until firm.

Chocolate Billionaires

This sweet little chocolate dessert tastes like a million bucks! It has caramel, rice crispies and pecans. These can also be stored in airtight containers.

Ingredients

  • 1 package (14 ounces) caramels
  • 3 tablespoons water
  • 1-1/2 cups chopped pecans
  • 1 cup Rice Krispies
  • 3 cups milk chocolate chips
  • 1-1/2 teaspoons shortening

Directions

  1. Cook caramel and water in a saucepan. Stir until combined. Add pecans and cereals until coated. Drop by teaspoonfuls onto pans lined with greased waxed paper and refrigerate for 10 minutes or until set.
  2. Melt chocolate chips and shortening and dip candy into mixture. Place on prepared pans and refrigerate until set.

Peanut Butter Kiss Cookies

Baking cookies doesn’t get easier than this. These little pieces contain kisses chocolate and peanut butter and taste absolutely delicious.

Ingredients
• 1 cup peanut butter
• 1 cup sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 30 milk chocolate kisses
Directions
1. Preheat oven to 350°. Mix peanut butter and sugar and then beat in egg and vanilla.
2. Roll into 1-1/4-inch balls and place on an ungreased baking sheets around 2 inches apart. Bake for10-12 minutes and immediately press 1 chocolate kiss into center of each cookie when still warm. Cool for 5 minutes and serve.

Black Forest Dump Cake

This a black forest cake but simplified. You don’t have to construct the layers and as the name suggest, you can just dump it on a plate and dig in.
Ingredients
• 1 can (21 ounces) cherry pie filling
• 1 can (15 ounces) pitted dark sweet cherries, undrained
• 1 chocolate cake mix (regular size)
• 1/2 cup sliced almonds
• 3/4 cup butter, cubed
Directions
1. Preheat oven to 375°. Spread pie filling into a greased baking dish and top with the undrained cherries. Sprinkle in cake mix and top with almonds and butter.
2. Bake for 40-50 minutes or until the top is set. Best served warm and with whipped cream.