Find Recipes Instantly! (Type the Recipe name or any Ingredient) Strawberry pops: 1/2-pint strawberries 1 banana 2 8 oz. containers of strawberry yogurt 1-cup milk Wash hull out and dry strawberries. Peel and slice banana. Place all fruit in electric blender add yogurt and milk. Puree for 1 to 2 minutes pour mixture into Popsicle molds. Freeze for 4-6 hours. Apple cinnamon turnovers Ready in 30 minutes or less. 1 medium tart apple, peeled and chopped 1/2 c. applesauce 3/4 tsp. ground cinnamon, divided dash of ground nutmeg 1 tube(7-1/2 oz) refrigerated biscuits 1 TBLS. butter or marg., melted 2 TBLS. sugar In a bowl, combine the apple,applesauce,1/4 tsp. cinnamon, and nutmeg.Separate biscuits, roll out each into a 6 inch circle. Place on greased baking sheets. Place a heaping tablespoonful of apple mixture in the center of each. Fold in half and pinch edges to seal. Brush with butter. Combine sugar and remaining cinnamon, sprinkle over tops. Bake at 400' for 8-10 minutes or till edges are golden brown. Serve warm.YIELD:10 SERVINGS. Chunks of Glass (Very Pretty) Ingredients 1 (6 ounce) package cherry gelatin 1 (6 ounce) package lime flavored gelatin mix 1 (6 ounce) package orange flavored gelatin mix 1 (6 ounce) package lemon flavored gelatin 2 cups heavy whipping cream 1 cup syrup from canned pineapple 3 tablespoons butter 1/2 cup graham cracker crumbs Directions 1 Dissolve the cherry gelatin in 1 cup of boiling water. When dissolved, stir in 1/2 cup of cold water and pour into an eight or nine inch square pan. Refrigerate until firm. Repeat this process with the lime and orange flavors. 2 In a small saucepan, mix together the lemon gelatin with the pineapple syrup. Bring the mixture to a boil while stirring constantly. When the gelatin is dissolved, set aside and allow to cool to room temperature until thick. 3 Once the cherry, lime, and orange gelatin is firm, cut into 1 to 2 inch cubes. Beat the whip cream into stiff peaks, and fold it into the lemon pineapple mixture. Fold the gelatin cubes into the whipped cream mixture. 4 Pour the gelatin and whipped cream mixture into a buttered and graham cracker crumb dusted 9-inch tube pan. Chill for several hours before unmolding. Pistachio salad Ingredients. pistachio instant pudding mix(use right from box) cool whip (8oz) crushed pineapple(regular size with juice) about 50 miniature marshmallows Mix together first 3 ingredients until pudding is smooth without granules, fold in the mini marshmallows. Keep cold until serving. TIP: If you don’t like pineapple, try canned pears with juice. This is pretty served in a glass bowl, or you can triple the recipe and put in a punch bowl for a large group. May be made a few hrs ahead. Crockpot Carmel Apples Serving Size: 8 Notes: These are easy to make. The extras you can add on are only limited by your imagination. Ingredients: 2 pkg. (14 oz.) caramels 1/4 C. water 8 apples 8 sticks optional nuts M&M's mini chocolate chips candy decorations Preparation: In crockpot, combine caramels and water. Cover and cook on high for 1 to 1 1/2 hours, stirring frequently. Wash and dry apples. Insert stick into stem end of each apple. Turn control on low. Dip apple into hot caramel and turn to coat entire surface. Holding apple above pot, scrape off excess caramel from bottom apple. Place on greased wax paper to cool. Once the caramel has set you may wish to roll the apples in the toppings of your choice. Chocolate Chunk Oatmeal Cookies Ingredients 1 (18.25 ounce) package white cake mix 1 (3.5 ounce) package instant butterscotch pudding mix 2/3 cup rolled oats 1/2 cup vegetable oil 1/2 cup sour cream 1/4 cup water 2 teaspoons vanilla extract 1 cup semisweet chocolate chips Directions 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets. 2 In a large bowl, stir together the cake mix, instant pudding and rolled oats. Add the oil, sour cream, water and vanilla; mix until smooth and well blended. Finally, stir in the chocolate chips. Roll dough into 1 1/2 inch balls and place 2 inches apart onto the prepared cookie sheet. 3 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Fast N Fabulous Dark Chocolate Fudge 1/2 cup karo light or dark corn syrup 1/3 cup evaporated milk 3 cups(18 oz) semisweet chocolate chips 3/4 cup confectioners sugar, sifted 2 teaspoons vanilla 1 cup coarsely chopped nuts(optional) Grease 8 or 9 inch square baking pan. In 2-quart saucepan combine syrup and evaporated milk. Add chocolate. Stirring constantly cook over medium-low heat until chocolate melts. Remove from heat. Add confectioners sugar, vanilla and nuts. With wooden spoon beat until thick and glossy. Spread in prepared pan. Refrigerate 2 hours or until firm. Cut into squares. Black forest mousse 2 c. milk 1 pkg.(3.9 oz)instant chocolate pudding mix 1 can(21 oz) cherry pie filling 2 cups whipped topping In bowl, beat milk and pudding mix for 2 minutes or till smooth. Let stand till slightly thickened, about 2 minutes. Stir in the pie filling. Gently fold in the whipped topping. Spoon into individual dessert dishes, refrigerate until serving. YIELD: 8 SERVINGS Caramel Filled Chocolate Cookies 1 cup butter, softened 1 cup white sugar 1 cup packed brown sugar 2 eggs 2 teaspoons vanilla extract 2 1/4 cups all-purpose flour 1 teaspoon baking soda 3/4 cup unsweetened cocoa powder 1 cup chopped walnuts 1 tablespoon white sugar 48 chocolate-covered caramel candies Directions 1 Beat butter until creamy. Gradually beat in white sugar and brown sugar. Beat in eggs and vanilla. Combine flour, baking soda, and cocoa. Gradually add to butter mixture, beating well. Stir in 1/2 cup walnuts. Cover and chill at least 2 hours. 2 Preheat oven to 375 degrees F (190 degrees C). 3 Combine remaining 1/2 cup nuts with the 1 tablespoon sugar. Divide the dough into 4 parts. Work with one part at a time, leaving the remainder in the refrigerator until needed. Divide each part into 12 pieces. Quickly press each piece of dough around a chocolate covered caramel. Roll into a ball. Dip the tops into the sugar mixture. Place sugar side up, 2 inches apart on greased baking sheets. 4 Bake for 8 minutes in the preheated oven. Let cool for 3 to 4 minutes on the baking sheets before removing to wire racks to cool completely Marshmallow Dip Sticks 2 cups milk chocolate chips 1 cup peanut butter 10 oz. bag marshmallows chocolate sprinkles round decorative toothpicks waxed paper Insert toothpicks into marshmallows to act as a popsicle-type stick. Dip top of marshmallow into the peanut butter. Set aside on waxed paper lined plate. Melt chocolate chips in the microwave, on stove top, or in a double boiler until melted. Do not overcook! Dip peanut butter end of marshmallow into the melted chocolate, and then immediately dip into the chocolate sprinkles. Place on waxed paper to cool. Cautionary tip: Use rounded toothpicks when working with, or making these for, small children. You may also replace the toothpicks for lollipop or ice cream sticks.