Avocado Brownies

(Courtesy of Kraft)

Ingredients:
1 pkg. (4 oz.) Baker's unsweetened chocolate
1 1/2 c. sugar
1/2 c. mashed fully ripe avocados
1/4 c. unsweetened applesauce
1 whole egg
2 egg whites
1 tsp. vanilla
1 c. flour

Directions:
Heat oven to 350 degrees.

Line a 9x13 baking pan with aluminum foil with ends of foil extending over sides; spray with cooking spray.

Microwave chocolate in a large microwaveable bowl on high for 2 minutes, stirring after 1 minute.  Stir until chocolate is completely melted.  Add sugar, avocados and applesauce; mix well.  Blend is eggs and vanilla.  Add flour; mix well.  Pour into prepared pan.

Bake 25-27 minutes or until a toothpick inserted in the center comes out with fudgy crumbs (do not overbake).  Cool completely.  Use foil handles to remove brownies from pan before cutting to serve.

Zucchini Cupcakes

(Courtesy of Taste of Home)

Ingredients:
3 large eggs
1 1/3 c. sugar
1/2 c. canola oil
1/2 c. orange juice
1 tsp. almond extract
2 1/2 c. all-purpose flour
2 tsp. ground cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cloves
1 1/2 c. shredded zucchini
FROSTING:
1 c. packed brown sugar
1/2 c. butter, cubed
1/4 c. 2% milk
1 tsp. vanilla extract
1 1/2-2 c. confectioners' sugar

Directions:
Preheat oven to 350 degrees.  Beat the first 5 ingredients.  Combine dry ingredients; gradually add to egg mixture and blend well.  Stir in zucchini.

Fill paper-lined muffin cups 2/3 full.  Bake until a toothpick inserted in the center comes out clean, 20-25 minutes.  Cool for 10 minutes before removing to a wire rack.

For frosting, combine brown sugar, butter and milk in a large saucepan.  Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes.  Remove from heat; stir in vanilla.  Cool to lukewarm.

Gradually beat in confectioners' sugar until frosting reaches spreading consistency.  Frost cupcakes.

Sundae Cone "Cake"

(Courtesy of Kraft)

Ingredients:
1 container (1.75 quart) vanilla ice cream, slightly softened
6 sugar cones, divided
1 pkg. (4 oz.) semi-sweet chocolate
1 Tbsp. oil
1/4 c. chopped dry roasted peanuts

Directions:
Use the back of a spoon to pack the ice cream into a foil-lined 1 1/2 quart bowl.  Crush 4 sugar cones; sprinkle over ice cream.  Press gently into ice cream to form even crust.

Freeze for 4 hours or until the ice cream is firm.

Unmold the dessert onto a plate; remove foil.  Break remaining cones into pieces; press into side of dessert.

Melt chocolate as directed on package just before serving dessert.  Stir in oil; cool slightly.  Drizzle over dessert; sprinkle with nuts.

Cake Mix Bars

(Courtesy of Taste of Home)

Ingredients:
1 box yellow cake mix (regular size)
1 large egg
1/2 c. 2% milk
1/3 c. canola oil
1 c. white baking chips
1/3 c. jimmies

Directions:
Preheat oven to 350 degrees.  In a large bowl, combine cake mix, egg, milk and oil (mixture will be thick).  Stir in baking chips and jimmies.  Spread into a greased 15x10 baking pan.

Bake 18-20 minutes or until a toothpick inserted in the center comes out clean.  Cool completely in pan on a wire rack.  Cut into bars.

Freeze option: freeze bars in freezer containers.  To use, thaw in covered containers before serving.

Blueberry Zucchini Squares

(Courtesy of Taste of Home)

Ingredients:
2 c shredded zucchini (do not pack)
1/2 c. buttermilk
1 Tbsp. grated lemon peel
3 Tbsp. lemon juice
1 c. butter, softened
2 1/2 c. sugar
2 large eggs
3 1/4 c. plus 2 Tbsp. all-purpose flour, divided
1 tsp. baking soda
1/2 tsp. salt
2 c. fresh or frozen blueberries
GLAZE:
2 c. confectioners' sugar
1/4 c. buttermilk
1 Tbsp. grated lemon peel
2 tsp. lemon juice
1/8 tsp. salt

Directions:
Preheat oven to 350 degrees.  Grease a 15x10 baking pan.

In a small bowl, combine zucchini, buttermilk, lemon peel and lemon juice; toss to combine.  In a large bowl, cream butter and sugar until light and fluffy.  Beat in eggs, one at a time  In another bowl, whisk 3 1/4 c. flour, baking soda and salt; gradually add to creamed mixture alternately with zucchini mixture, mixing well after each addition.  Toss blueberries with remaining flour; fold into batter.

Transfer batter to prepared pan, spreading evenly (pan will be full).  Bake 30-35 minutes or until light golden brown and a toothpick inserted in center comes out clean.  Cool completely on a wire rack.

In a small bowl, mix glaze ingredients until smooth; spread over top.  Let stand until set.

Note~ If using frozen blueberries, use without thawing to avoid discoloring the batter.

Birthday Cake Freezer Pops

(Courtesy of Taste of Home)

Ingredients:
2/3 c. sprinkles, divided
18 disposable plastic or paper cups (3 oz. each)
2 c. cold 2% milk
1 pkg. (3.4 oz.) instant vanilla pudding mix
1 carton (8 oz.) frozen whipped topping, thawed
2 c. crushed vanilla wafers (about 60 wafers)
18 wooden pop sticks

Directions:

Spoon 1 tsp. sprinkles into each cup.

In a large bowl, whisk milk and pudding mix 2 minutes.  Let stand until soft-set, about 2 minutes.  Stir in whipped topping, crushed wafers and remaining sprinkles.

Cut a 1 inch hold in the tip of a pastry bag or in a corner of a food-safe plastic bag; fill bag with pudding mixture.  Pipe into prepared cups.  Top cups with foil and insert pop sticks through foil.

Freeze until firm, about 4 hours.  Let stand at room temperature 5 minutes before gently removing pops.

Peanut Butter Pudding Dessert

(Courtesy of Taste of Home)

Ingredients:
1 c. all-purpose flour
1/2 c. cold butter, cubed
1 1/2 c. chopped cashews, divided
1 pkg. (8 oz.) cream cheese, softened
1/3 c. creamy peanut butter
1 c. confectioners' sugar
1 carton (12 oz.) frozen whipped topping, thawed, divided
2 2/3 c. cold milk
1 pkg. (3.9 oz.) instant chocolate pudding mix
1 pkg. (3.4 oz.) instant vanilla pudding mix
1 milk chocolate candy bar (1.55 oz.), coarsely chopped

Directions:
Pour flour and butter in a food processor; cover and process until mixture resembles coarse crumbs.  Add 1 c. cashews; pulse a few times until combined.

Press into a greased 9x13 baking dish.  Bake at 350 degrees for 25-28 minutes or until golden brown.  Cool completely on a wire rack.

In a small bowl, beat the cream cheese, peanut butter and confectioners' sugar until smooth.  Fold in 1 c. whipped topping.  Spoon over crust.

In another bowl, whisk milk and both pudding mixes for 2 minutes.  Let stand for 2 minutes or until soft-set.  Spread over cream cheese layer.  Top with remaining whipped topping.  Sprinkle with chopped candy bar and remaining cashews.  Cover and refrigerate for at least 1 hour before serving.

Strawberry Bliss

(Courtesy of Taste of Home)

Ingredients:
1 c. water
1/2 c. butter, cubed
1 c. all-purpose flour
4 large eggs
1 pkg. (8 oz.) cream cheese, softened
1/2 c. sugar
5 Tbsp. seedless strawberry jam
3 c. cold milk
1 pkg. (5.1 oz.) instant vanilla pudding mix
1/2 c. heavy whipping cream
3 c. quartered fresh strawberries

Directions:
Preheat oven to 400 degrees.  In a large saucepan, bring water and butter to a rolling boil.  Add flour all at once and beat until blended.  Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball.  Remove from heat; let stand 5 minutes.

Add eggs, one at a time, beating well after each addition.  Continue beating until mixture is smooth and shiny.

Spread into a greased 15x10 baking pan.  Bake 20-25 minutes or until puffed and golden brown (surface will be uneven)  Cool completely in pan on a wire rack.

In a large bowl, beat cream cheese, sugar and jam until smooth.  Beat in milk and pudding mix until smooth.  In a small bowl, beat cream until stiff peaks form; fold into pudding mixture.  Spread over crust.  Refrigerate at least 1 hour.

Just before serving, top with strawberries.

Blueberry Kuchen

(Courtesy of Taste of Home)

Ingredients:
1 1/2 c. all-purpose flour
3/4 c. sugar
2 tsp. baking powder
1 1/2 tsp. grated lemon peel
1/2 tsp. ground nutmeg
1/4 tsp. salt
2/3 c. milk
1/4 c. butter, melted
1 large egg, beaten
1 tsp. vanilla extract
2 c. fresh or frozen blueberries
TOPPING:
3/4 c. sugar
1/2 c. all-purpose flour
1/4 c. butter, melted

Directions:
In a bowl, combine the first 6 ingredients.  Add the milk, butter, egg and vanilla.  Beat for 2 minutes or until well blended.

Pour into a greased 9x13 baking dish.  Sprinkle with blueberries.  In a bowl, combine sugar and flour.  Add butter.  Toss with a fork until crumbly; sprinkle over blueberries.  Bake at 350 degrees for 40 minutes or until lightly browned.

Mini Mojito Pies

(Courtesy of Kraft)

Ingredients:
1 ready-to-use refrigerated pie crust (1/2 of a 14.1 oz. pkg.)
1 pkg. (3 oz.) lemon flavored gelatin
1/4 c. loosely packed fresh mint leaves
1/2 c. boiling water
Zest and 1/4 c. juice from 1 large lime, divided
1 pkg. (3.4 oz.) vanilla flavored instant pudding
1 1/4 c. milk
3/4 c. thawed frozen whipped topping

Directions:
Preheat oven to 375 degrees.

Unroll pie crust and a lightly floured cutting board.  Roll to a 12 inch diameter.  Use a 3 1/2 inch cookie cutter to cut pastry into 9 rounds, re-rolling scraps as necessary.  Place a 12-cup muffing pan upside-down on work surface.  Press 1 pastry round onto the bottom and down sides of each of 9 muffin pan cups.

Bake 9-11 minutes, or until golden brown; cool completely.  Carefully remove pastry cups from pan.

Combine dry gelatin mix and mint in a small bowl.  Add boiling water; stir 2 minutes, or until the gelatin is completely dissolved.  Stir in lime juice.

Beat pudding mix, milk and lime zest in a medium bowl with a whisk for 2 minutes.  Pour gelatin mixture through a fine-mesh strainer into pudding.  Press strained mint leaves into strainer with the back of a spoon to remove as much liquid as possible.  Discard strained solids.  Whisk pudding and gelatin mixture until blended.  Refrigerate 30 minutes or until thickened.

Spoon pudding mixture into pie crusts.  Refrigerate 30 minutes, or until firm.  Top with whipped topping before serving.

Double Lemon Cheesecake Bars

(Courtesy of Philadelphia)

 
Ingredients:
2 c. vanilla wafer crumbs
3 Tbsp. butter, melted
4 pkg. (8 oz. each) cream cheese, softened
1 3/4 c. sugar, divided
3 Tbsp. flour
1 Tbsp. lemon zest
1/3 c. lemon juice, divided
1/2 tsp. vanilla
4 eggs, 1 separated
2 Tbsp. cornstarch
1/2 c. water
 
Directions:
Heat oven to 325 degrees and line a 9x13 baking dish with foil.  Mix wafer crumbs and butter; press onto bottom of pan.  Bake for 10 minutes.
 
Beat cream cheese, 1 c. sugar, flour, lemon zest, 2 Tbsp. lemon juice and vanilla with a mixer until blended.
 
Add 1 egg white and remaining 3 whole eggs, beating after each just until blended (reserve yolk for later use).
 
Pour batter over crust.  Bake for 40 minutes or until center is almost set.  Cool for 1 hour.  Refrigerate 4 hours.
 
Mix cornstarch and remaining sugar in a saucepan; gradually stir in water and remaining lemon juice.  Bring just to a boil, stirring constantly; cook and stir until clear and thickened.  Lightly beat reserved egg yolk until blended; stir in 2 Tbsp. hot cornstarch mixture.  Return to remaining cornstarch mixture in saucepan; cook and stir 1 minute or until thickened.  Cool.
 
Spoon glaze over cheesecake.  Refrigerate 1 hour.  Use foil handles to remove cheesecake from pan before cutting to serve.

Creamy Lemon Milk Shakes

(Courtesy of Taste of Home)

Ingredients:
2 Tbsp. crushed lemon drop candies
1 tsp. sugar
1/2 small lemon, cut into 6 slices, divided
1/2 c. 2% milk
2 c. vanilla ice cream
2 c. lemon sorbet
3 oz. cream cheese, softened
2 tsp. grated lemon peel
1/2 tsp. vanilla extract

Directions:
In a shallow dish, mix crushed lemon drops and sugar.  Using 1 or 2 lemon slices, moisten the rims of 4 glasses; dip rims into candy mixture.

Place milk, ice cream, sorbet, cream cheese, lemon peel and vanilla in a blender; cover and process until smooth.  Pour into prepared glasses; serve immediately with remaining lemon slices.

Caramel Pretzel Bites

(Courtesy of Taste of Home)

Ingredients:
2 tsp. butter, softened
4 c. pretzel sticks
2 1/2 c. pecan halves, toasted
2 1/4 c. packed brown sugar
1 c. butter, cubed
1 c. corn syrup
1 can (14 oz.) sweetened condensed milk
1/8 tsp. salt
1 tsp. vanilla extract
1 pkg. (11 1/2 oz.) milk chocolate chips
1 Tbsp. plus 1 tsp. shortening, divided
1/3 c. white baking chips

Directions:
Line a 9x13 baking pan with foil; grease foil with butter.  Spread pretzels and pecans on the bottom of the prepared pan.

In a large heavy saucepan, combine brown sugar, cubed butter, corn syrup, milk and salt; cook and stir over medium heat until a candy thermometer reads 240 degrees (soft-ball stage).  Remove from heat.  Stir in vanilla.  Pour over pretzel mixture.

In a microwave, melt chocolate chips and 1 Tbsp. shortening; stir until smooth.  Spread over caramel layer.  In microwave, melt baking chips and remaining shortening; stir until smooth.  Drizzle over top.  Let stand until set.

Using foil, lift candy out of pan; remove foil.  Using a buttered knife, cut candy into 72 bite-size pieces.

Creamy Center Cupcakes

(Courtesy of Quick Cooking)

Ingredients:
1 pkg. (18 1/4 oz.) devil's food cake mix
3/4 c. shortening
2/3 c. confectioners' sugar
1 c. marshmallow creme
1 tsp. vanilla extract
2 cans (16 oz. each) chocolate frosting

Directions:
Prepare and bake cake according to package directions for cupcakes, using paper-lined muffin cups.  Cool for 10 minutes before removing from pans to wire racks to cool completely.  

Meanwhile, in a mixing bowl, cream shortening and sugar.  Add marshmallow creme and vanilla; mix well.  Insert a very small pastry tip into a pastry or plastic bag; fill with cream filling.  Insert tip halfway into the center of each cupcake and fill with a small amount.  Frost with chocolate frosting.

Cream Cheese Cutouts

(Courtesy of Taste of Home)

Ingredients:
1 c. butter, softened
3 oz. cream cheese, softened
1 c. sugar
1/4 tsp. salt
1 egg
1 tsp. vanilla extract
2 1/2 c. all-purpose flour
FROSTING:
3 c. confectioners' sugar
1/3 c. butter, softened
1 1/2 tsp. vanilla extract
2-3 Tbsp. 2% milk
Assorted candies or sprinkles

Directions:
In a large bowl, cream butter, cream cheese, sugar and salt until light and fluffy.  Beat in egg and vanilla.  Gradually beat in flour.  Refrigerate, covered, 1-2 ours or until firm enough to roll.

Preheat oven to 375 degrees.  On a lightly floured surface, roll dough to 1/8 inch thickness.  Cut with floured cookie cutters.  Place 1 inch apart on ungreased baking sheets.

Bake 7-8 minutes or until edges are lightly browned.  Cool on pans for 1 minute.  Remove to wire racks to cool completely.

In a small bowl, beat confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency.  Decorate cookies with frosting and candies or sprinkles.

Red Velvet Cupcakes

(Courtesy of McCormick)

Ingredients:
2 1/2 c. flour
1/2 c. cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 c. butter, softened
2 c. sugar
4 eggs
1 c. sour cream
1/2 c. milk
1 bottle (1 oz.) red food coloring
2 tsp. vanilla extract
Vanilla cream cheese frosting

Directions:
Mix flour, cocoa powder, baking soda and salt; set aside.

Beat butter and sugar with electric mixer on medium speed for 5 minutes or until light and fluffy.  Beat in eggs, 1 at a time.  Mix in sour cream, milk, food coloring and vanilla.  Gradually beat in flour mixture on low speed.  Spoon into paper-lined muffin cups, filling each 2/3 full.

Bake in preheated 350 degree oven for 20-25 minutes.  Cool in pans 5 minutes.  Remove from pans; cool completely.  Spread with vanilla cream cheese frosting.

Vanilla Cream Cheese Frosting
1 pkg. (8 oz.) cream cheese, softened
4 Tbsp. butter, softened
2 Tbsp. sour cream
2 tsp. vanilla extract
16 oz. confectioners' sugar

Mix together cream cheese, butter, sour cream and vanilla until light and fluffy.  Gradually beat in confectioners' sugar until smooth.

Makeover Peanut Butter Pie

(Courtesy of Light and Tasty)

Ingredients:
3 oz. fat-free cream cheese
1/3 c. reduced-fat peanut butter
1/2 c. confectioners' sugar
1/4 c. fat-free milk
1 carton (8 oz.) fat-free frozen whipped topping, thawed
1 chocolate crumb crust (9 inch)

Directions:
In a mixing bowl, beat cream cheese until fluffy.  Mix in peanut butter and sugar.  Gradually add milk; mix well.  Gently fold in whipped topping.  Spoon into crust.  Refrigerate overnight.

Light Lemon Cake

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (18 1/4 oz.) light yellow cake mix
1 pkg. (3.4 oz.) instant lemon pudding mix
1 3/4 c. water
3 egg whites
3/4 c. cold skim milk
1/2 tsp. lemon extract
1 pkg. (1 oz.) instant sugar-free vanilla pudding mix
1 carton (8 oz.) frozen light whipped topping, thawed

Directions:
In a mixing bowl, combine dry cake mix, lemon pudding mix, water and egg whites.  Beat on low speed for 1 minute.  Pour into a 9x13 baking pan coated with nonstick cooking spray.

Bake at 350 degrees for 23-28 minutes or until a toothpick inserted near the center comes out clean.  Cool.  

In a mixing bowl, combine milk, extract and vanilla pudding mix.  Beat on low speed for 2 minutes.  Fold in whipped topping.  Spread over cake.  Store in the refrigerator.

Strawberry-Soda Ice Cream

(Courtesy of Food Network)

Ingredients:
1 can (14 oz.) sweetened condensed mil
1 1/2 c. half-and-half
3/4 c. red cream soda (such as Big Red) or regular cream soda
1/2 c. whipping cream
1 c. frozen strawberries, thawed and mashed

Directions:
Whisk the condensed milk, half-and-half, cream soda, cream and strawberries in a medium bowl.  Churn in an ice cream maker.  Transfer to an airtight container and freeze until firm, at least 2 hours.

Pretzel Fruit Pizza

(Courtesy of Taste of Home)

Ingredients:
3 c. finely crushed pretzels
2/3 c. sugar
1 1/4 c. cold butter, cubed
1 can (14 oz.) sweetened condensed milk
1/4 c. lime juice
1 Tbsp. grated lime peel
1 1/2 c. whipped topping
7 c. assorted fresh fruit, such as sliced plums

Directions:
Preheat oven to 375 degrees.  In a large bowl, mix crushed pretzels and sugar.  Cut in butter until mixture resembles coarse crumbs.  Press into a 14 inch pizza pan.  Bake 8-10 minutes or until set.  Cool on a wire rack; refrigerate 30 minutes.

In a large bowl, mix milk, lime juice and lime peel.  Fold in whipped topping; spread over crust.  Refrigerate until cold.  Just before serving, top with fruit.