With the 4th of July coming up so quickly, most of you already have planned what to have for lunch between the parade and the fireworks. You may not have planned out the desserts or perhaps would like to try something new. With the weather becoming warmer and at times more humid, we can certainly expect to see more family and friends stopping by or maybe you plan on visiting family
and friends, yourself. It is always nice to have something delicious to surprise them with. I have found a few of our favorite recipes that can be prepared the night before, leaving the better part of the day to enjoy the parade, Fair events and just lounging and visiting. Remember, these recipes can be increased easily, you can double or triple them according to the number of guests you expect to entertain. Maybe one of these will appeal to you. Enjoy! Have a great holiday!
Frozen Chocolate Cookie Dessert
12 Chocolate Sandwich Cookies, crushed
2 tubs (8 oz. each) cream cheese spread
1 can (14 oz.) sweetened condensed milk
4 squares Semi-Sweet Baking Chocolate, melted
1 cup thawed whipped topping
Directions: Press crushed cookies onto bottom of 9-inch square pan lined with foil. Beat cream cheese until creamy. Gradually add condensed milk and chocolate, mixing well after each addition. Add whipped topping; stir gently until well blended. Spoon over crust. Freeze at least 6 hours or overnight. Remove from freezer 15 minutes before serving to soften slightly. Cut into squares to serve. Store leftover dessert in freezer.
Frozen Mudslide Pie
1 (9 inch) prepared chocolate crumb crust
1 cup Semi-Sweet Chocolate Morsels
1 teaspoon Instant Coffee
1 teaspoon hot water
3/4 cup sour cream
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
1 cup powdered sugar
1/4 cup Baking Cocoa
2 tablespoons Semi-Sweet Chocolate Mini Morsels
Directions: Melt 1 cup morsels in small, heavy-duty saucepan over lowest possible heat. When morsels begin to melt, remove from heat; stir. Return to heat for a few seconds at a time, stirring until smooth. Remove from heat; cool for 10 minutes. Combine coffee granules and water in medium bowl. Add sour cream, granulated sugar and vanilla extract; stir until sugar is dissolved. Stir in melted chocolate until smooth. Spread into crust; chill. Beat cream, powdered sugar and cocoa in small mixer bowl until stiff peaks form. Spread or pipe over chocolate layer. Sprinkle with mini morsels. Freeze for at least 6 hours or until firm. I changed the name of this next one to protect the innocent. While it makes a unrealistic claim, it is truly worthy of a quiet moment.
Better Than “Intimacy” Cake
1 (18.25 ounce) package German chocolate cake mix
1 (14 ounce) can sweetened condensed milk
2 cups hot fudge topping— (my Sister-in-Law used caramel ice cream
topping instead and we loved it)
1 (12 ounce) container frozen whipped topping, thawed
4 (1.4 ounce) bars chocolate covered English toffee
Directions: Bake German chocolate cake mix according to package directions. While cake is still very warm poke holes in top of cake with the end of a wooden spoon, pour sweetened condensed milk over top. Let cake cool. Pour hot fudge topping over top of cake and let set. Spread on whipped topping and garnish with crushed Heath Bars (or prepackaged toffee crumbles).
Strawberry Trifle
1 (5 ounce) package instant vanilla pudding mix
3 cups cold milk 1
(9 inch) angel food cake, cut in cubes
4 bananas, sliced
1 (16 ounce) package frozen strawberries, thawed or 1 quart fresh if
available
1 (12 ounce) container frozen whipped topping, thawed (I prefer to use
fresh whipped cream)
Directions: Prepare pudding with milk according to package directions. In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers. Cover and chill in refrigerator 4 hours before serving. Yummmmm.
Enjoy! Talk to you again next week. I’m looking forward to hearing from you with any suggestions or recipes you like. I can be reached at susieqcooking@ainop.com or c/o Pioneer Times, PO Box 456, Houlton, Maine 04730. See you next week! Susie Q.
