Cool Whip Recipes

• Take a large container (16 oz) of thawed light or free cool whip and spread it in a 9×13 casserole dish.
• Spread it out as evenly as possible, and then freeze for several hours.
• Then you can cut it into squares for your graham cracker sandwiches. The first square is tricky to get out, but after that, using a pancake turner works well.
• Make up your sandwiches and then store in a sealed container in the freezer. If you make 15 sandwiches with this amount of light cool whip they are around 120 calories each.

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Mix a 16 oz container of light cool whip with one .3 oz box of sugar free jello (I used raspberry).
Freeze till firm and then use an ice cream scoop to dish it out, and then serve with berries.

Fluff Recipes

Fluff Recipes for Fruit Dips

BASIC FRUIT DIP RECIPE
1 (8 oz.) container low-fat strawberry cream cheese 1 (16 oz.) jar marshmallow fluff Soften cream cheese, blend in marshmallow fluff. Use as a dip with fresh fruit.

Alternatives: 

• Add Pineapple
• Use 13 oz. of fluff
• Add the juice from one small jar of marachino cherries and plain cream cheese
• Add in some Chambord Liquor or Kahlua or other liquor 

LOWER CALORIE VERSION
1 (8 oz.) container low-fat strawberry cream cheese, room temperature 1 Tub of Cool Whip Free, thawed Blend with electric mixer at low speed. Refrigerate until serving.

 

ORANGE VERSION

Makes about 2 cups Ingredients: 7oz Marshmallow Creme 8oz low-fat or whipped cream cheese, softened to room temperature 2 Tablespoons frozen orange juice concentrate Fruit dippers: strawberries, grapes, pineapple, apples, berries, cantaloupe Directions: Spoon marshmallow creme into a large, microwave safe bowl, and microwave for 20 seconds. Whisk in softened cream cheese and orange juice concentrate until very smooth. Chill, then serve with fruit

 

Pecan Pie

Pecan Pie From the kitchen of Kay Cameron

Ingredients 1 cup light corn syrup 1 tsp. butter 1/8 tsp. salt 3 eggs 1/2 cup sugar 1 tsp. vanilla 1 cup chopped walnuts   Preparation mix together all ingredients well. Put into an uncooked pie shell. Bake 1 hour at 300 degrees. Serve with whipped cream or ice cream.

Peanut Blossom Cookies

 

Peanut Blossom Cookies

Ingredients 1 ¾ cup flour 1tsp. baking soda ½ tsp. salt ½ cup brown sugar ½ cup butter/margarine ½ cup peanut butter (creamy) ½ cup sugar 1 egg 1 tsp vanilla 1 pkg milk chocolate ‘kisses’   Preparation Preheat oven to 375 degrees. Sift together the flour, soda, and salt. Cream the brown sugar, butter, peanut butter, and sugar. Cream well. Add in the egg and vanilla. Blend into this mixture the dry ingredients, a little at a time. Mix thoroughly. Shape dough into balls, and roll the balls in sugar and place on an ungreased cookie sheet. Bake for 8 min. Remove sheet from oven and place a Hershey kiss on the top of each cookie, pressing down firmly so that cookie cracks around the edge. Return cookies to oven and bake 2 to 5 min. longer until golden brown. Cool well.

Peach Cobbler

 

Peach Cobbler

Ingredients 4 cups peeled, pitted and sliced peaches 1 cup rasberries 1 cup blueberries 1 tsp cinnamon 1 Tbsp Water 1 tsp Lemon Juice 1 cup rolled Oats 3/4 cup all purpose flour 3/4 cup firmly packed brown sugar 1/2 cup margarine or butter, softened   Preparation Heat oven to 375 Place Peaches in ungreased 2qt or 8" square (1.5 qt) baking dish Place both types of berries on top of the peaches. Sprinkle with Cinnamon, water, and lemon juice In Large bowl, combine Oats, flour, sugar and margarine. Mix until Crumbly. Sprinkle Crumb mixture evenly over fruit. Back at 375 for 25-35 minutes, or until fruit is tender, and crust is golden brown. Serve warm with Ice Cream or Whipped cream, if desired.

Candy Buckeyes

Ohio Buckeyes

Ohio Buckeyes

Ingredients 3 c. creamy peanut butter 1 1/2 sticks softened butter 2 lbs. confectioners sugar 1 (16 oz.) melted dipping chocolate   Preparation 1 (16 oz.) melted dipping chocolate Mix together 3 cups creamy peanut butter, 1 1/2 sticks softened butter and 2 pounds confectioners sugar. Form into small balls. Using a toothpick, dip balls into 16 ounces of melted dipping chocolate until almost covered, leaving some of peanut butter mixture exposed on top. Refrigerate. Enjoy!

Cinnamon Tortilla Crisps

Cinnamon Tortilla Crisps

A delicious light snack or dessert

Ingredients ·         ¼ cup sugar ·         ½ tsp. ground cinnamon ·         4 flour tortillas ·         3 tbsp. butter, melted     Preparation   1.    Preheat oven to 350 degrees. 2.    In a small bowl combine sugar and cinnamon. 3.    Brush tortillas with melted butter. Then sprinkle with 1 tablespoon of sugar mixture. 4.    Cut each tortilla in 8 triangles. 5.    Place tortillas sugar side up on ungreased baking sheet. 6.    Bake 10 minutes or until crisp.

Candy Sushi

Candy Sushi

This candy sushi recipe makes adorable sushi look-alikes from Rice Krispies. This recipe creates two “types” of sushi, the rolls and the fish-topped nigiri. You can make both or choose just one.  Yields about 4 dozen (or 2 dozen of each)

Ingredients ·         4 tbsp butter ·         4 cups miniature marshmallows ·         6 cups crispy rice cereal ·         20 gummy worms ·         2 boxes green-colored Fruit Roll-Ups ·         30 fish-shaped gummy candies Preparation Preparation for Sushi Rolls: 1. Prepare a 12x17” baking sheet by lining it with waxed paper and spraying the paper with nonstick cooking spray. 2. Place 2 tablespoons of butter in a large microwave-safe bowl, and microwave until melted, about 45 seconds. 3. Add 2 cups of miniature marshmallows to the bowl, and microwave until the marshmallows are completely melted, about 1 minute, stirring every 30 seconds. Stir the mixture until it is completely smooth. 4. Add 3 cups of rice cereal and stir until completely coated. Immediately pour mixture out onto the prepared baking sheet. Spray your hands with nonstick cooking spray, and begin to press the candy into the sheet in a thin layer. Begin working from the edge of the shorter side of the sheet. The mixture will only cover approximately half of the baking sheet. 5. With the short side of the baking sheet nearest you, place a pair of gummy worms an inch from the edge. Place another pair directly below, and repeat until you have a line of worms stretching across the baking sheet. 6. Using the waxed paper to help you, roll the cereal mixture around the gummy worms, pressing firmly to make a tight roll. Take a large sharp knife and cut the log away from the rest of the mixture. Place it off to the side, and repeat the worms/rolling/cutting procedure for the remainder of the cereal. 7. Slice the logs into 1-inch rounds. Wrap each round in a strip of green-colored Fruit Roll-Ups. Preparation for Nigiri Sushi 1. To make the fish-topped “nigiri,” repeat steps 1-4 to make the rice candy base, but do not press the rice mixture as thinly. It should be about ¾ inch thick once pressed into the baking sheet. 2. Cut the candy into rectangles about ¾ inch by 1.5 inches. Place a candy fish on top of each rectangle, and wrap a ½-inch strip of green Fruit Roll-Up around the entire package.

Optional:

Include chocolate sauce (for soy sauce), green-tinted whipped cream (for wasabi), and thinly sliced pink fish (for pickled ginger)

Apple Cranberry Casserole

From the kitchen of Sara B

Step One

• 2 cups cranberries
• 3 cups sliced, peeled, cored apples
• 1 cup white sugar
• 1 tbs. lemon juice
• 1/4 tsp. salt

 

1. combine above ingredients
2. place in shallow 1 1/2 quart baking dish

Step Two   1 cup packed brown sugar 1 cup quick cooking rolled oats 1/2 cup flour 1/2 cup butter or margarine (softened)   combine above ingredients cover over cranberry mixture. bake 1 hour at 325 degrees serve warm (with ice cream)

Seven Minute Fudge

7 Minute Fudge From the kitchen of Elizabeth Adams

Ingredients 4c sugar (2 lbs) 1 can (12 oz)evaporated milk 6 oz margarine 1/2 tsp salt 1 tsp Vanilla 1 package (12 oz total) semisweet chocolate or butterscotch chips or peanut butter chips 3/4 cup chunky peanut butter(8 oz) (Optional for chocolate, mandatory for butterscotch) 1 pint marsh mellow cream 2c. coarsely chopped pecans (8 oz)   Preparation Melt margarine in a heavy aluminum pan (Dutch oven). Mix sugar, milk and salt together in the pan with the melted margarine. Stir over low heat until sugar is dissolved. Turn fire up to medium plus, but not full fire. Begin timing 7 minutes as soon as the mixture begins to bubble around the edge of the pan. At about 2 minutes, the mixture will begin to vigourously boil, expanding to about 3 times it's starting volume. Stir constantly with slotted metal spoon or candy maker's rubber spatula. Immediately remove from fire at the end of the 7 minutes. Add vanilla and chocolate or butterscotch chips. Stir a little Add marsh mellow cream. Beat until chips are dissolved and cream is mixed. Add peanut butter if needed/desired. Add pecans. Pour into 2 greased brownie pans. Let cool.

"Lots of luck, Sweetie!"