brebakes

  This is a simple recipe for any type of potluck occasion, and the pan always comes home empty. Chocolate Chip Cookie Delight Yield: 15 servings Ingredients 1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough 1 package (8 ounces) cream cheese, softened 1 cup confectioners' sugar 1 carton (12 ounces) frozen whipped topping, thawed, divided 3 cups cold 2% milk 1 package (3.9 ounces) instant chocolate pudding mix 1 package (3.4 ounces) instant vanilla pudding mix Chopped nuts and chocolate curls, optional Directions Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 14-16 minutes or until golden brown. Cool on a wire rack. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over crust. In a large bowl, whisk milk and pudding mixes for 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping. Sprin...

The tangy lemon flavor of this no-fuss bar dessert is especially delicious on a warm day. Lemon Coconut Squares Yield: 4 dozen Ingredients 1-1/2 cups all-purpose flour 1/2 cup confectioners' sugar 3/4 cup cold butter, cubed 4 eggs 1-1/2 cups sugar 1/2 cup lemon juice 1 teaspoon baking powder 3/4 cup flaked coconut Directions In a small bowl, combine flour and confectioners' sugar; cut in the butter until crumbly. Press into a lightly greased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes. Meanwhile, in another small bowl, beat the eggs, sugar, lemon juice and baking powder until combined. Pour over crust; sprinkle with coconut. Bake at 350° for 20-25 minutes or until golden brown. Cool on a wire rack. Cut into squares.

Here comes strawberry season! These luscious stuffed berries are the perfect bite-size dessert for a summer party. Heavenly Filled Strawberries Yield: 3 dozen Ingredients: 3 dozen large fresh strawberries 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened 1/2 cup confectioners' sugar 1/4 teaspoon almond extract Grated chocolate Directions: Remove stems from strawberries; cut a deep "X" in the tip of each berry. Gently spread berries open. In a small bowl, beat the cream cheese, confectioners' sugar and extract until light and fluffy. Pipe or spoon about 2 teaspoons into each berry; sprinkle with chocolate. Chill until serving.

When I serve this lovely refreshing salad for picnics and holidays, the bowl empties fast. Fruit Salad with Apricot Dressing Yield: 26 (1-cup) serving Ingredients: 1 cup sugar 1 tablespoon cornstarch 2 cans (5-1/2 ounces each) apricot nectar 1 teaspoon vanilla extract 6 large red apples, coarsely chopped 8 medium firm bananas, sliced 1 medium fresh pineapple, peeled and cut into chunks (about 5 cups) 1 quart fresh strawberries, quartered 2 cups green grapes Directions: In a microwave-safe bowl, stir the sugar, cornstarch and apricot nectar until smooth. Microwave, uncovered, on high for 4-6 minutes or until slightly thickened, stirring every 2 minutes. Stir in the vanilla. Refrigerate. In a large bowl, combine the fruit. Drizzle with dressing; gently toss to coat. Cover and refrigerate until serving.

At the root of this appetizer is a boatload of sweet, citrusy flavor. Children will find the carved pineapple appealing and be eager to dig into the delicious dip inside with fresh-cut chunks of summer fruit. Pineapple Boat with Fluffy Fruit Dip Yield: 6 cups dip Ingredients 1/2 cup sugar 1 egg, beaten 2 tablespoons orange juice 2 tablespoons grated orange peel 2 teaspoons lemon juice 2 teaspoons grated lemon peel 1 package (3 ounces) cream cheese, softened 1 carton (12 ounces) frozen whipped topping, thawed 1 large ripe pineapple Additional orange and lemon peel, optional Assorted fresh fruit Directions In a saucepan, combine the first six ingredients; cook and stir over low heat until mixture reaches 160*. Remove from the heat. In a bowl, beat cream cheese. Gradually add egg mixture, beating until smooth. Cool to room temperature. Fold in whipped topping. Refrigerate until serving. Stand pineapple upright and vertically cut about a third from one side, leaving the top attached. Remov...

  This recipe is quick and easy - it uses refrigerated buttermilk biscuit dough for the crust! Family Pizza Pie Yield: 6 servings Ingredients: 1 pound ground turkey or beef 1/2 cup chopped green pepper 1 envelope Italian-style spaghetti sauce mix 1 can (6 ounces) tomato paste 3/4 cup water 1 tube (12 ounces) refrigerated buttermilk biscuits 1/4 cup plus 1 tablespoon grated Parmesan cheese, divided 2 cups (8 ounces) shredded part-skim mozzarella cheese Directions: In a large skillet, cook and stir beef and pepper over medium heat until meat is no longer pink; drain. Stir in the sauce mix, tomato paste and water; bring to a boil. Reduce heat; simmer for 7-10 minutes or until thickened, stirring occasionally. Separate biscuits; press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate to form a crust. Sprinkle with 1/4 cup Parmesan cheese; fill with meat mixture. Sprinkle mozzarella cheese and remaining Parmesan cheese over top. Bake at 400° for 15-18 minutes or un...

  This creamy, sweet salad with crisp apple crunch is a real people-pleaser. It makes a lot, which is good, because it will go fast! Candy Bar Apple Salad Yield: 12 servings (3/4 cup each) Ingredients: 1-1/2 cups cold 2% milk 1 package (3.4 ounces) instant vanilla pudding mix 1 carton (8 ounces) frozen whipped topping, thawed 4 large apples, chopped (about 6 cups) 4 Snickers candy bars (2.07 ounces each), cut into 1/2-inch pieces Directions: In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Fold in apples and candy bars. Refrigerate until serving.