Ms. Kay’s Dessert

I suppose I should start this with who Ms. Kay is. I just realized that some may confuse her with another Ms. Kay currently on the A&E network. Our Ms. Kay is my second mother-in-law, and she enjoys cooking. Last time we were visiting, she shared a few recipes with me.

This is an easy dessert that Ms. Kay likes to bring to gatherings. I like it because you can pick whatever pie filling you’re in the mood for. (She usually uses apple, I like blueberry.)

Ingredients

  • 2 cans of crescent rolls
  • 2 – 8oz bricks of cream cheese, softened
  • 1 cup sugar
  • 1 can pie filling of choice

Directions

Grease a 9″ x 13″ baking dish. Open one can of crescent rolls, and unroll them, keeping them together. Place this layer of crescent rolls in the bottom of the dish. Mix the cream cheese with the sugar; spread on top of the crescent layer. Next, spread the pie filling on top of the cream cheese mixture. Now top this with the second can of crescent rolls to form the top layer.

Bake at 325º for 20 minutes.

Apple Crisp

Magazine Purge #5. This comes from a page suggesting how to use leftover girl scout cookies. Rachael Ray, April 2013

Ingredients

  • Four apples, sliced into 12 wedges each
  • 1 cup crushed shortbread cookies (about 12 Girl Scout Trefoils)
  • 1 stick room temperature butter
  • ½ cup packed light brown sugar
  • ½ cup granulated sugar
  • ½ teaspoon cinnamon

Spread apple slices in an 8×8-inch baking dish. Using a fork, mix remaining ingredients; sprinkle over the apples. Bake at 375º until the topping is golden and the apples are tender and caramelized, about one hour. Serves 6.

Homemade Banana Pudding

OK…T Hollis has stepped up to the plate and posted a made-from-scratch banana pudding in retaliation to Paula Dean’s instant version. Let’s take up the challenge and make it from scratch! If you feel so inclined, try subbing the Chessmen cookies for the vanilla wafers. 🙂

T Hollis

I am still amazed/appalled that “professional” cooks who have magazines & television shows & laud & honor use boxes of pudding mix to make what is called homemade puddings or pies.

Food Network

Dessert pudding is simple – a sweet milk sauce, just like making a savory sauce/gravy, the ingredients vary little.

A thickener – in this case, flour. A liquid – milk. This “sauce” has little fat & uses eggs, which can be tricky when adding them to an already-cooking mixture.

Stop buying boxes on Franken-foods & try your hand at from-scratch. You’ll be glad you did!

Banana Pudding

From-Scratch Banana Pudding

My very old, original Banana Pudding recipe which I prepared for DH when we first married almost 35 years ago, this is not. He said it tasted even better than his Big Mama’s (grandmother) – what a smart young man he was!
However, this pudding, like most homemade puddings, can even…

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Dark Chocolate Chip Cookies

These look so good…I am going to have to try them myself…

Pretty Baking

I know, I know, everyone makes chocolate chip cookies all the time.  Nothing exciting.

But you don’t understand…

I can’t live without them.

I LOVE chocolate chip cookies.  I really mean LOVE.

This was the first time I used this recipe, but I put dark chocolate chips in them, just for a change.

What a good change.  🙂

So about me and chocolate chip cookies…

We are inseparable.

I will hide them from people.  Seriously.

Because they’re mine.

I’m kidding. Ha!

(No, I’m actually not kidding.) 

Anyway, enough about me. Let’s talk about them.

These cookies are really, really good. Everyone liked them.

They are so chewy, which is awesome.

So, I found another yummy chocolate chip cookie recipe.

Yay!

OK, if you don’t want a chocolate chip cookie right now, then something’s wrong…

Dark Chocolate Chip Cookies (adapted from Desserts By the Yard)

  • 1-1/2 C all purpose flour
  • 1/2…

View original post 174 more words

Not Yo’ Mama’s Banana Pudding

Banana Pudding

We love this banana pudding, recipe courtesy of Paula Deen. I made it yesterday, and it doesn’t last long in this house. The longer the pudding sits, the softer the cookies get.

Ingredients

  • 2 bags Pepperidge Farm Chessmen cookies
  • 6 to 8 bananas, sliced
  • 2 cups milk
  • 1 (5-ounce) box instant French vanilla pudding [I use vanilla, I can’t find French vanilla in this size.]
  • 1 (8-ounce) package cream cheese, softened
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream [I use the standard 8-ounce container of Cool Whip]

Directions

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

[Tip: I like to open both bags of Chessmen cookies to see if any are broken before I start assembly. I put the broken cookies on the bottom of the dish, saving the intact cookies for the top.]