DESERTS (13)

Wednesday - March 15, 2017 11:38 am

Oreo Dirt Poke Cake

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Ingredients

1 Box Chocolate fudge cake mix

Ingredients on the box: eggs, water, vegetable oil

For the topping:

1 pkg Oreo cookies (14.3 oz)

1 Jar Hot fudge sauce (12.8oz)

1 box Hersey’s Dark Chocolate instant pudding mix (3.4 oz)

*optional see below 1¾ C Milk *optional, see below

For the dirt 1 box Hersey’s Dark Chocolate instant pudding mix (3.4 oz)

1¾ C Milk

1 container Cool Whip

Additional hot fudge sauce for drizzling Additional crushed Oreos for garnish

 

Instructions

Preheat the oven to 350°F.

Combine cake mix according the instructions on the box, adding eggs, oil and water. Beat on medium speed until well combined. Bake the cake in 9x13” pan for 22-28 minutes. Check for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, you cake is done. Allow to cool for 10 minutes.

For the topping:

While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake. Heat the jar of hot fudge sauce in the microwave for about 30 seconds until you can stir it and thin it out. You may need an additional 30 seconds. Pour the entire jar of hot fudge sauce (minus 3 tablespoons) on the top of cake and allow it to absorb in the cake until cake is cooled.

Optional:

When the cake has cooled, prepare the pudding layer by mixing a package of instant dark chocolate pudding with 1¾ cups of cold milk. Before the pudding sets, pour it over the top of the cake and put the cake in the fridge to let the pudding set, about 15 minutes.

For the dirt:

Prepare the pudding layer by mixing a package of instant dark chocolate pudding with cold milk. Refrigerate until the pudding has set. Take a large Ziploc bag and crush the ¾ of the bag of Oreos into smaller pieces using a rolling pin or other large, heavy object. Once the pudding has set, mix in a container of Cool Whip until well blended. Mix in crushed Oreos into the mousse and spread the dirt over the top of cake. You can top you cake with the remaining hot fudge and some leftover Oreos. Serve cold.

Notes Optional: Add a layer of chocolate pudding over the hot fudge to soak into the cake

Monday - February 6, 2017 10:16 am

2-Ingredient Chocolate Braid

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2 cans crescent dough

1 cup Nutella spread

Heat oven to 350 degrees and line a baking sheet with parchment paper. Open 1 can of crescent dough and pinch perforated edges together to create one long rectangle. Cover with ½ cup of hazelnut spread with a 1 inch border from the edges. Slightly warm spread to help with covering. Roll dough into a log carefully and chill in freezer for 5-10 minutes. Repeat process with second can of dough. Once done cooling take the dough and split it down the middle, but keep one end un-split. With the chocolate side facing upward, braid the two pieces together until they form one braided log. Curve the two logs into a circle to create a wreath-looking braid. If desired brush with egg wash and then bake for 20-25 minutes.

Tuesday - December 20, 2016 1:26 pm

Congo Bars (Squares)

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2 3/4 C. flour

2 1/2 t. baking powder

1/2 t. salt

2/3 C. shortening

2 1/4 C. brown sugar

3 eggs

1 C. nutmeats (broken)

1 pkg. semi-sweet chocolate morsels OR 4 oz. coconut, shredded OR both. :)

Mix and sift flour, baking powder and salt. Melt shortening and add brown sugar. Stir until well mixed. Allow to cool slightly. Add eggs one at a time, beating well after each addition. Add dry ingredients, then nutmeats and chocolate or coconut. Pour into a greased pan about 10 1/2x15 1/2x3/4 inches. Bake for 25 to 30 minutes at 350*. When almost cool, cut into 2x2 inch squares.

You can tell it's old by some of the terminology. "Nutmeats"?? "Morsels"?? "Shortening"?? ( Please use butter). Even the size of the pan--does that still exist??

Tuesday - December 20, 2016 1:09 pm

Halloween Dream Brownies

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Brownies:

1 orange cake mix

1 (4-serving) package instant vanilla, cheesecake or white chocolate pudding

2 eggs

½ cup vegetable oil

1 cup white chocolate chips

Frosting:

4 tablespoons butter, softened

3 ounces cream cheese, softened

1 teaspoon vanilla extract

¼ teaspoon orange extract, to taste, optional 2 cups powdered sugar

Heat oven to 350 degrees. Spray an 8-x 8-inch baking dish with nonstick spray; set aside.

Brownies:

In bowl of mixer, beat together cake mix, pudding mix, eggs, and oil until a dough forms. With hands, work in chips until fairly evenly distributed; press dough evenly in bottom of pan. Bake 15 to 20 minutes - until edges are turning golden and the bars are puffy and slightly firm on top. Remove from oven and let cool completely on wire rack. Frosting: In bowl of mixer, beat butter, cream cheese, and extract(s) on medium speed until smooth. Slowly add powdered sugar, beating on low until combined. Increase mixer speed to high; beat for one minute. Spread frosting evenly over bars in pan. NOTE: If you can't find an orange cake mix, use a white cake mix and when adding eggs and oil, also add 2 teaspoons orange extract and 3 drop yellow to 1 drop red food coloring until you get the desired color. Also, I just used a can of cream cheese whipped frosting. (apc)

Tuesday - December 20, 2016 1:05 pm

Pumpkin Cheese Tarts

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¼ cup coarse sea salt

½ teaspoon ground cinnamon

¼ cup chopped pecans

2 teaspoons butter (no substitutions)

8 ounces cream cheese, softened

½ cup finely shredded Cheddar cheese

½ cup canned solid-pack pumpkin (not pie filling)

½ teaspoon garlic powder

2 dashes Worcestershire sauce, or more to taste

¼ teaspoon ground cayenne pepper, to taste

20 mini fillo tart shells, thawed to room temperature

Combine sea salt and cinnamon in a small bowl; stir until well mixed. Heat a small skillet over medium heat. Melt butter and saute pecans until golden brown, about 1 minute, stirring constantly to prevent burning. Remove from heat. Beat together cream cheese, Cheddar cheese, pumpkin puree, garlic powder, Worcestershire sauce, and cayenne with an electric mixer on medium speed until completely combined. Place cheese mixture into a pastry bag fitted with a small open star tip (such as Ateco #21). Pipe mixture evenly into fillo shells. Top each tart with some of the pecans and a small amount of the cinnamon sea salt, to taste. Serve immediately, or refrigerate up to 2 hours until ready to serve. (Shared with allrecipes.com by Christina [2016])

Wednesday - January 6, 2016 12:00 am

White Chocolate Macadamia Nut Cookies

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½ cup butter

¾ cup white sugar

1 egg

1 teaspoon vanilla extract

1¼ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

8 ounces white chocolate, chopped

1 (6.5 ounce) jar macadamia nuts, chopped

 

Heat oven to 375 degrees. In medium bowl, cream together butter and sugar. Stir in egg and vanilla. Combine flour, baking soda and salt; stir into creamed mixture. Stir in white chocolate and nuts. Drop cookies by heaping teaspoonfuls onto an ungreased cookie sheet, about 2 inches apart. Bake 8 to 10 minutes, until lightly browned. Cool on wire racks. When cool, store in an airtight container. (MaureenBurr; allrecipes.com [2015])

Tuesday - November 10, 2015 12:00 am

Fudgy Orange Cake

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1 package buttery yellow cake mix

1 (3-ounce) package orange Jell-O (not sugar free)

1 cup pulp free orange juice

1 teaspoon orange zest, optional

1 teaspoon orange extract

½ cup vegetable oil

4 eggs

1 cup semi-sweet mini chocolate morsels or regular morsels, chopped

 

Orange fudge frosting:

2 tablespoons chilled butter

1 cup semi-sweet chocolate chips

1 teaspoon orange extract

2 tablespoons COLD orange juice

 

Heat oven to 350 degrees. Grease and flour bundt pan. Combine cake mix and Jell-O powder in large bowl. Add orange juice, extract, zest and vegetable oil. Mix with electric mixer until well-blended. Add eggs one at a time, mixing well after each addition. Beat 2 minutes on medium speed or 3 minutes by hand. Fold in chips by hand; pour into bundt pan. Bake 45 to 55 minutes until cake tester comes out clean. Cool on rack 20 to 25 minutes; loosen edges and middle of cake and tip onto cooling rack. Cool completely. Frosting: place butter in bottom of 2-cup microwavable bowl; add chips and microwave on High 1 minute. Stir; if not completely melted, microwave another 15 seconds. Stir until smooth. Stir in extract (will be pasty). Add orange juice one tablespoon at a time, stirring well after each. Pour over cooled cake, allowing to run down the sides. Instead of frosting, can dust cooled cake with confectioners’ sugar. (From Key Lime Pie Murder by Jo Anne fluke; Shared by Traci Lecheler)

Friday - September 4, 2015 12:00 am

Strawberry Angel Food Dessert

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1 (10-inch) angel food cake

2 (8-ounce) packages Neufchatel cheese, softened

1 cup white sugar

1 (8-ounce) container frozen whipped topping, thawed

1 quart fresh strawberries, sliced

1 (18-ounce) jar strawberry glaze

Crumble cake in a 9-x13-inch dish. Beat cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash cake down with your hands; spread cream cheese mixture over cake. In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving. 18 servings: 261 calories; 11g fat; 27mg chol; 36.3g carbs; 1g fiber; 3.2g protein I used ½ cup sugar and about 13 ounces glaze. apc

Tuesday - July 7, 2015 12:00 am

Piña Colada Trifle

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Ingredients:

2 cups milk

1 (8-ounce) container frozen whipped topping, thawed

1 (9-inch) round angel food cake, cut into 1-inch cubes

1 (20-ounce) can pineapple tidbits, drained

1 cup toasted coconut*

8 maraschino cherries

Directions:

In a medium bowl, combine milk and pudding mix. Using a wire whisk, beat 30 seconds then let stand 2 minutes, or until thickened. Fold in whipped topping. In a trifle dish or glass bowl, layer half each of cake cubes, pudding, pineapple and coconut. Repeat layers; top with cherries. Cover and chill 1 hour.

*Toasted shredded coconut: Heat oven to 350 degrees. Spread coconut on a rimmed baking sheet; bake 3 to 5 minutes, or until golden. Watch carefully so it won't burn.

Monday - July 6, 2015 12:00 am

Chocolate Mint Puddin’

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Ingredients:

¼ cup corn starch

1/3 cup sugar (add less or more depending on how much sweetness you’d like)

¼ tsp salt

3 cups milk

6-12 fresh peppermint leaves

6 oz (about 1 cup) bittersweet chocolate chips

Directions:

In medium sized sauce pan, mix together corn starch, sugar and salt. Whisk in milk and peppermint leaves. Turn burner on to medium low heat. Whisk frequently until mixture starts to thicken, about 10 minutes. Remove peppermint leaves. Add chocolate chips and whisk until well mixed. Cook mixture on medium low while whisking until slightly thick, about 2-4 minutes. Pour mixture through strainer to remove any solids. Pour pudding into jars, bowls, etc. and refrigerated for 2 hours. Serve with whipped cream and a mint leaf on top!

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    Mike Kratt has simple and very tasty ideas, when you don't know what to cook.
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