Pumpkin Spice Dessert

You can enjoy a taste that brings you back to Thanksgiving celebrations with your family any time of year with this easy, yet delicious Pumpkin Spice Dessert.

Ingredients:

• 1 cup Bisquick mix
• 1/2 cup quick-cooking oats
• 1/ cup packed brown sugar
• 1/4 cup butter or margarine (firm)
• 1 can (15 oz) pumpkin (not pumpkin pie mix)
• 1 can (12 oz) evaporated milk
• 2 eggs
• 3/4 cup granulated sugar
• 1/2 tsp salt
• 2 tsp pumpkin pie spice
• 1/2 cup chopped pecans (or walnuts)
• 2 tbsp butter or margarine (firm)
• 1/2 cup packed brown sugar

Heat oven to 350 degrees.  Mix bisquick, oats, 1/2 cup brown sugar and 1/4 cup butter til crumbly.  Press into ungreased rectangular pan - 13x9x2.  Bake 10 mins; cool slightly.  Beat pumpkin, milk, eggs, granulated sugar, salt and pie spice; pour over baked layer.  Bake 20 mins.  Mix nuts, 1/2 cup brown sugar and 2 tbsp butter til crumbly.  Sprinkle over pumpkin filling.  Bake 15-20 mins longer or til filling is set.  Cool completely.  Refrigerate any remaining dessert.

S'More Pie

 

• 1 Keebler Ready Crust 2 Extra Servings Size Graham Cracker pie crust (9 oz)
• 12 oz. chocolate candy bar, broken in pieces
• 6 oz. hot fudge, warmed
• 30 regular marshmallows
• 3/4 cup milk
• 2 1/2 cups whipped cream (reserve 1 cup for topping)

In saucepan, place chocolate bar, marshmallows and milk.  Cook over low heat, stirring constantly, until marshmallows and chocolate are melted.  Cool.  Fold 1 1/2 cups whipped cream into chocolate mixture.  Spread thin layer of warm hot fudge over bottom of pie crust.  Gently spoon cooked mixture into crust.  Top with reserved whipped cream and garnish with chocolate syrup topping.  Refrigerate 3 hours or til set.

VARIATIONS:  Use a chocolate almond or chocolate peanut candy bar or simply add 1/4 cup of nuts to chocolate mixture.

PREPARATION TIME:  15 mins.  CHILLING TIME: 3 hours

Chocolate-Cherry Crisp

This is oh, so easy but oh, so yummy!  Give it a try

• 1 can (21 oz) cherry pie filling
• 1/2 cup Original Bisquick® mix
• 1/2 cup packed brown sugar
• 1/2 cup quick-cooking oats
• 1/4 cup firm butter or margarine
• 1/2 cup semisweet chocolate chips

1. Heat oven to 350ºF. In ungreased 8-inch square pan, spread pie filling.

2. In medium bowl, mix Bisquick mix, brown sugar and oats. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in chocolate chips. Spoon evenly over pie filling.

3. Bake 30 to 35 minutes or until very bubbly around edges. Serve warm.

High Altitude (3500-6500 ft): Use 3/4 cup Bisquick mix. Bake 35 to 40 minutes.

Variation:  Strawberry and raspberry pie fillings are great stand-ins for the cherry pie filling.

Take this easy crisp to your next potluck. Double the recipe and bake in a 13x9-inch pan for a real crowd pleaser.

Serve with a scoop of ice cream or a dollop of whipped cream is a natural topper for fruit crisps.

Nutrition Information:

1 Serving: Calories 260 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 15mg; Sodium 135mg; Total Carbohydrate 41g (Dietary Fiber 2g, Sugars 32g); Protein 2g Percent Daily Value*: Vitamin A 4%; Vitamin C 2%; Calcium 4%; Iron 6% Exchanges: 1/2 Starch; 2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 3
 *Percent Daily Values are based on a 2,000 calorie diet.

Yogurt and Banana Frozen Dessert

Prep Time: 20 min
Total Time: 3 hours 20 min
Makes: 9 servings

Ingredients:

• 3/4 cup graham cracker crumbs
• 2 tablespoons sugar
• 2 tablespoons butter or margarine, melted
• 1 box (4-serving size) white chocolate or vanilla instant pudding and pie filling mix
• 3 containers (6 oz each) Yoplait® Original 99% Fat Free French vanilla yogurt
• 1/4 cup milk
• 1 1/2 cups frozen (thawed) whipped topping
• 2 medium firm bananas, chopped
•  
• 3 tablespoons caramel topping

1. Spray 8-inch square pan with cooking spray or line with nonstick foil. In small bowl, mix crumbs, sugar and melted butter until crumbly. Press in bottom of pan. Freeze 10 minutes.

2. Meanwhile, in medium bowl, beat pudding mix, yogurt and milk with electric mixer on low speed about 1 minute until smooth. Fold in whipped topping. Stir in bananas. Spread mixture evenly over crust. Cover and freeze at least 3 hours or until firm.

3. Remove from freezer and let stand 10 to 15 minutes before serving. For squares, cut into 3 rows by 3 rows. Top each square with about 1 teaspoon caramel topping. Store covered in freezer.

Peanut Butter & Jelly Bars

Preparation time: 15 min Baking time: 30 min

Yield: 32 bars 

• 1 (18.25-ounce) package yellow cake mix
• 1/2 cup LAND O LAKES® Butter, softened
• 1/2 cup crunchy peanut butter
• 1 LAND O LAKES® All-Natural Egg
• 1 1/2 cups uncooked quick-cooking oats
• 1 cup strawberry or grape jam*
• 1/2 cup chopped peanuts

Heat oven to 350°F. Combine cake mix, butter, peanut butter and egg in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Stir in oats. Reserve 1 1/2 cups; set aside.

Press remaining oat mixture evenly into greased 13x9-inch baking pan. Spread jam over oat mixture; crumble reserved oat mixture over jam. Top with chopped peanuts.

Bake for 30 to 35 minutes or until top is golden brown and set. Cool completely. Cut into bars.

*Substitute 1 cup preserves.

Ingredient Substitution Index

Nutrition Facts (1 bar): Calories: 170, Fat: 8g, Cholesterol: 15mg, Sodium: 160mg, Carbohydrates: 23g, Dietary Fiber: 1g, Protein: 3g

13920 © 2010 Land O'Lakes, Inc.

Oatmeal Brownie Bars

Oatmeal Layer Ingredients:

• 1 1/4 cups all-purpose flour
• 1 cup uncooked quick-cooking oats
• 1 cup firmly packed brown sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup cold LAND O LAKES® Butter, cut into chunks

Brownie Layer Ingredients:

• 1/3 cup LAND O LAKES® Butter
• 3 (1-ounce) squares unsweetened baking chocolate, chopped
• 1 1/4 cups sugar
• 2 LAND O LAKES® All-Natural Eggs
• 2 tablespoons water
• 1 teaspoon vanilla
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder

Heat oven to 350°F. Combine all oatmeal layer ingredients in large bowl except butter. Cut in 2/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Reserve 1 1/4 cups crumb mixture for topping. Press remaining crumbs into greased 13x9-inch baking pan. Bake 10 minutes.

 

Meanwhile, combine 1/3 cup butter and chocolate in large microwave-safe bowl. Microwave on HIGH (100% power), stirring twice, until chocolate is melted (30 to 60 seconds). Cool slightly.

 

Combine sugar, eggs, water and vanilla in large bowl; beat at medium speed until well mixed. Add melted chocolate mixture; continue beating until well mixed. Reduce speed to low; add 1 cup flour and baking powder. Beat until well mixed.

Drop chocolate mixture by tablespoonfuls over warm, partially baked crust. Carefully spread brownie layer evenly over crust; top with reserved crumb mixture.

Bake for 15 to 18 minutes or until edges are set. (DO NOT OVERBAKE.) Cool completely; cut into bars.

  

Recipe Tip

 

The crust will puff up while baking and then settle when removed from oven.

  

Recipe Tip

 

For fresh-from-the-oven fudginess, microwave individual cooled bars on HIGH (100% power) for about 5 to 10 seconds. Serve immediately.

Ingredient Substitution Index

Nutrition Facts (1 bar): Calories: 160, Fat: 8g, Cholesterol: 30mg, Sodium: 100mg, Carbohydrates: 22g, Dietary Fiber: 1g, Protein: 2g

14313 © 2009 Land O'Lakes, Inc.

 

5 Minute Double Layer Chocolate Pie

• 1 Ready Crust 2 extra servings Graham Cracker Pie Crust (9 oz)
• 2 cups cold milk
• 3 pkg (4 svg size) chocolate flavor instant pudding & pie filling
• 1 tub (12 oz) frozen non-dairy whipped topping, thawed, divided

-Beat milk, pudding and 1/2 of whipped topping in mem bowl with wire whisk 1 minute.  (mixture will be thick)  Spread in crust.

-Spread remaining whipped topping over pudding layer in crust.

-Enjoy immediately or refrigerate til ready to serve.  Garnish as desired.

Preparation time - 5 mins.  Serves 8.

Remember to keep the plastic lid to cover leftovers.

S'More Pie

• 1 Ready Crust 2 extra servings Graham Cracker Pie Crust (9 oz)
• 1 (12oz) chocolate candy bar, broken into pieces
• 30 regular marshmallows
• 3/4 cup milk
• 1 tub (8 oz) frozen non-dairy whipped topping, thawed
• 6 oz. hot fudge, warmed
• Chocolate syrup

-Place chocolate bar, marshmallows, and milk in medium sauce pan.  Cook over low heat, stirring constantly, til marshmallows and chocolate are melted.  Cool.

-Fold 1 1/2 cups whipped topping into chocolate mixture.  Spread thin layer of warm hot fudge over bottom of p[ie crust.  Gently spoon marshmallow mixture into crust.

-Top with remaining whipped topping and garnish with chocolate syrup.  Refrigerate 3 hrs or til set.  Refrigerate leftovers.

Variation:  Use a chocolate almond or chocolate peanut candy bar in place of plain chocolate. 

Preparation time:  15 mins.   Freeze time:  3 hours.

Remember to keep the plastic lid to use as a cover for your leftovers.

Berry-Banana Freezer Pops

• 2 packages (10 ounces each) frozen strawberries in syrup, slightly thawed and undrained
• 1 container (6 ounces) Yoplait® Original strawberry yogurt
• 1 small banana, mashed
• 10 wooden sticks with rounded ends

1. Place strawberries, yogurt and banana in blender. Cover and blend until smooth.

2. Pour slightly less than 1/2 cup fruit mixture into each of ten 6- to 8-ounce freezer pop molds or paper cups. Insert stick into each pop. If using paper cups, place on cookie sheet. Freeze at least 8 hours.

Variation :
For a different flavor, try frozen raspberries and raspberry yogurt with the banana.

Spring Cheese Cheesecake

Crust -

• 1 1/4 pkgs graham crackers (1 3/4 c)
• 1/4 cup sugar
• 1/2 cup butter/margarine

Crush graham crackers; combine with sugar and butter and press into 9 x 13" pan. Bake at 375 degrees for 8 minutes.

Filling -

• 1 8 oz pkg cream cheese
• 1/3 cup sugar
• 1 cup sour cream
• 2 tsp vanilla
• 1 8 oz carton Cool Whip

1 can pie filling (your choice) - not a part of filling ingredients

Beat cream cheese til smooth and gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping, blend well. Spoon onto baked crust.

Top with fruit pie filling and chill til set - at least 4 hours.

Enjoy! This is a family favorite.

Blueberry Cheesecake Bars

• 1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
• 1/2 cup butter or margarine, softened
• 1 egg
• 3 packages (8 oz each) cream cheese, softened
• 3/4 cup sugar
• 1/2 cup whipping cream
• 3 eggs
• 1 jar (10 oz) blueberry spreadable fruit
• 1 1/2 cups fresh or frozen (thawed and drained) whole blueberries

1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, beat cookie mix, butter and egg with electric mixer on low speed until soft dough forms. Press in bottom of pan.

2. Bake 15 minutes. Cool 10 minutes. Meanwhile, in another large bowl, beat cream cheese and sugar with mixer on medium speed until fluffy. Add whipping cream and eggs; beat on low speed until well blended.

3. Spread spreadable fruit over partially cooled crust. Sprinkle with blueberries. Pour cream cheese mixture evenly over blueberries, spreading gently to cover.

4. Bake 40 to 45 minutes or until center is set. Cool 30 minutes. Refrigerate at least 2 hours. For bars, cut into 7 rows by 4 rows. Store covered in refrigerator.

High Altitude (3500-6500 ft): In step 4, bake 45 to 50 minutes.

Hersheys "Perfectly Chocolate" Chocolate Cake

• 2 cups sugar
• 1 3/4 cups all purpose flour
• 3/4 cup Hersheys Cocoa
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water

Heat oven to 350 degrees.  Combine dry ingredients in large bowl.  Add eggs, milk, oil and vanilla.  Beat for 2 mins on medium speed.  Stir in boiling water (batter will be thin).  Pour into 2 9" round greased and floured pans.  Bake 30-35 mins.  Cool 10 mins.

-Chocolate Frosting
1 stick butter or margarine; 2/3 cup Hersheys Cocoa; 3 c ups powdered sugar; 1/3 cup milk; 1 tsp vanilla.

Melt butter; stir in cocoa.   Alternately add powdered sugar and milk, beating on mdm speed to desired consistency.  Add vanilla. 

Cookies N' Cream Pie

• 1 6 oz Keebler Ready Crust Graham Cracker
• 1 1/2 cup skim milk
• 1 (4 svg size) pkg. vanilla instant pudding
• 1 (8 oz) contained frozen light whipped topping, thawed
• 1 cup (10-12) chocolate sandwich cookies

Beat together milk and pudding for 1 minute til well blended.  Fold in whipped topping and crushed cookies.  Spoon into crust.  Freeze til firm, about 6 hours.

Applesauce Peanut Butter Squares

• 1/4 cup butter/margarine, softened
• 1 cup sugar
• 3/4 cup peanut butter
• 1 lg. egg
• 1 1/4 cup all purpose flour
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 cup applesauce

Cream the butter, gradually add the sugar, blending well.  Add peanut butter and egg - blend well.  Combine the flour, vbaking soda, salt & spices, mixing well.  Add to creamed mixture alternatively with applesauce.  Pour batter into a greasdd 8" square pan.  Bake in preheated 350 degree oven for about 40  mins or til done in middle.  Cool in pan, then cut.  8 svgs.

Apple Crisp with Cornflakes

• 5 apples, peeled & sliced
• 1 cup brown sugar
• 1/2 cup quaker oats
• 1/2 cup flour
• 1/2 cp cornflakes
• 2 tsp cinnamon
• 1 tsp nutmet
• 1 stick butter, softened
• 1/4 cup apple juice or water

Preheat over to 375 degrees.  Put half of apples in a greased 9" x 9" pan.  Blend together remaining ingredients except juice, and crumble half the flour mixture over the apples.  Cover with remaining apples and flour mixture.  Pour juice over top.  Bake for 35 mins.

One Bowl Homemade Brownies

• 4 squares Baker's Unsweetened Chocolate
• 3/4 cup (1 1/2 sticks) margarine or butter
• 2 cups sugar
• 3 eggs
• 1 tsp vanilla
• 1 cup flour
• 1 cup coarsely chopped nuts (optional)

-Heat oven to 350 degrees.  Microwave chocolate and margarine in large microwavable bowl at high 2 mins or til butter is melted.  Stir til chocolate is completely melted.
-Stir sugar into chocolate.  Mix in eggs and vanilla til well blended.  Stir in flour and nuts.  Spread in greased 13 x 9" pan.
-Bake 30-35 mins or til toothpick inserted in center comes out with fudgy crumbs.  Do not overbake.  Cool in pan; cut into squares.  Makes 24 fudgy brownies.
**If you want cake-like brownies, stir in 1/2 cup milk with eggs; use 1 1/2 cups flour**
-For quick icing spread chocolate chips on top and put back into over long enough to soften, then spread.

S'Mores Bars

8 to 10 whole graham crackers (about 5" x 2 1/2 ")
1 pkg fudge brownie mix (13"x9" pan size)
2 cups miniature marshmallows
1 cup (6 oz) semisweet chocolate chips
2/3 cup chopped peanuts

Arrange graham crackers in a single layer in a greased 13"x9"x2" baking pan. Prepare the brownie batter according to package directions. Spread over crackers. Bake at 350 degrees for 25-30 mins or til a toothpick inserted near the center comes out clean. Sprinkle with marshmallows, chocolate chips and peanuts. Bake 5 mins longer or til marshmallows are slightly puffed and golden brown. Cool on a wire rack before cutting. yield - 2 dzn

Biscuit Apple Cobbler

• 1 can (21 oz) apple pie filling
• 1/2 tsp ground cinnamon
• 1 tube (6 oz) refrigerated flaky buttermilk biscuits
• Whipped topping and mint, optional

Place pie filling in an ungreased 9" pie plate.  Sprinkle with cinnamon.  Seperate each biscuit into three layers and arrange over apples.  Bake at 400 degrees for 12-14 mins or til the biscuits are browned.  Garnish with whipped topping and mint if desired.  4-6 svgs.

Oatmeal Brownies

1 1/2 cups quick-cooking oats
1 cup M&M miniature baking bits
1/2 cup all purpose flour
1/2 cup packed brown sugar
1/2 cup chopped walnuts
1/2 tsp baking soda
1/2 cup butter/margarine, melted
1 pkg fudge brownie mix (13"x9"x2" pan size)

In a bowl, combine the first 7 ingredients, mix well.  Set aside 1 cup for topping.  Pat the remaining mixture into a greased 15"x10"x1" baking pan.  Prepare brownie batter according to pkg directions.  spread over the crust.  Sprinkle with the reserved oat mixture.  Bake at 350 degrees for 25-30 mins or til toothpick inserted near the center comes out clean.  Cool on a wire rack and cut into bars.  yield - 5 dzn

Quick Peach Cobbler

• 1/2 cup butter/margarine melted
• 2 cans (15.25 oz ea) sliced peaches, undrained
• 1 cup self-rising flour*
• 1 cup sugar
• 1 cup milk
• 1/4 tsp ground nutmeg

-Pour butter into 13"x9"x2" baking dish. Pour peaches with juice over butter. In a mixing bowl, combine flour and sugar. Add milk and beat til smooth. Pour batter evenly over peaches. Sprinkle with nutmeg. Bake at 375 degrees for 40 mins or til golden brown. *Make your own self-rising flour by adding 1.5 tsp baking powder and 1/2 tsp salt in a measuring cup and add all-purpose flour to equal 1 cup.