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Quick and Easy Chocolate Pie
Snack

Quick and Easy Chocolate Pie

4.2

Prep
Cook
Total
375 min

Instructions

  1. 1 Pour milk into medium bowl. Add dry pudding mix; beat with wire whisk until well blended and mixture just begins to thicken. Stir in chocolate morsels, if desired.
  2. 2 Add contents of Reddi-wip can; stir gently but quickly until well blended. Pour into crust; cover.
  3. 3 Refrigerate 6 hours, or until set. Cut into 8 slices to serve. Garnish with additional Reddi-wip and crushed candy, if desired.

By Reddi-wip

Mocha Semifreddo
Snack

Mocha Semifreddo

4.7

Prep
10 min
Cook
4 min
Total
498 min

Instructions

  1. 1 Whisk eggs, sugar, coffee-flavored liqueur, instant coffee, and 1 teaspoon cocoa powder together in a metal bowl.
  2. 2 Place bowl over low heat on the stove (holding bowl with a dishtowel) and continue whisking until mixture thickens, 4 to 6 minutes. Whisk continually to prevent eggs from scrambling. Remove bowl from heat and let mixture cool completely. (You can set the bowl on ice water to speed this up.)
  3. 3 Whisk ice-cold heavy cream and sugar together in a chilled bowl until stiff peaks form, 3 to 4 minutes. Add cooled egg-coffee mixture to the whipped cream. Stir with a spatula until just combined.
  4. 4 Transfer mixture to serving cups. Wrap cups in plastic wrap and freeze until firm, 8 hours or overnight. Garnish with whipped cream and a dusting of cocoa powder.

By John Mitzewich

Sweet Potato Creme Brulee
Snack

Sweet Potato Creme Brulee

5.0

Prep
10 min
Cook
45 min
Total
365 min

Instructions

  1. 1 Heat oven to 300 degrees F.
  2. 2 Place the Bruce's® Yams Cut Sweet Potatoes in a bowl and remove any fibers. Using a hand held beater, whip until yams are creamy and contain no lumps; set aside.
  3. 3 Place the cream in a heavy saucepan and slowly bring to a simmer; remove from heat and cool 5 minutes.
  4. 4 In a separate bowl, combine the brown sugar, egg yolks and brandy. Whisk mixture until smooth and the brown sugar has dissolved.
  5. 5 Temper the cream into the eggs by slowing adding it into the bowl while constantly whisking. This process should be done slowly, in order to not cook the eggs.
  6. 6 Fold in whipped sweet potatoes then strain the custard through a fine-mesh sieve into a clean container. Ladle the egg mixture into 4 ramekins, leaving 1/4 inch at the top.
  7. 7 Place the ramekins in a large, glass baking dish and place in oven. Carefully pour boiling water into the baking dish until it reaches halfway up the sides of the ramekin.
  8. 8 Bake for 35 minutes or until custards are almost completely set. Turn off the oven and let sit undisturbed for 10 minutes. Carefully remove baking dish from oven and allow ramekins to cool completely in the water bath.
  9. 9 Transfer to the refrigerator and chill for 5 hours.
  10. 10 Remove custards from the refrigerator 15 minutes before you want to serve them. Sprinkle the tops evenly with the granulated sugar and brulee the tops with a small confectioner's torch or place under the broiler for 2-3 minutes until the sugar has caramelized. Garnish with whipped cream and maraschino cherries before serving, if desired.

By Bruce's Yams

Creamy Pumpkin Pie Smoothie Shake
Snack

Creamy Pumpkin Pie Smoothie Shake

4.2

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine pumpkin, ice cream, milk, sugar, vanilla extract, cinnamon, cloves, and nutmeg in a blender; blend until smooth. Add ice; blend until smooth.
  2. 2 Place 1/3 of the graham cracker crumbs in the bottom of 2 small glasses. Fill glasses halfway with blended pumpkin mixture. Top with another 1/3 of the graham cracker crumbs. Pour in remaining pumpkin mixture. Top each glass with 1 tablespoon whipped cream and remaining graham cracker crumbs.

By SuburbanGlitzz

Pumpkin Parfait by Jo
Snack

Pumpkin Parfait by Jo

4.3

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 Mix the graham cracker crumbs, 1/4 cup of brown sugar, and melted butter in a bowl. Press the crust into a 9x9-inch square baking dish. Place the pumpkin into a large bowl, and mash it up with a spoon. Mix in 1/2 cup of brown sugar, salt, nutmeg, cloves, and 1 teaspoon of cinnamon until smooth. Gently stir in the softened ice cream. Spread the pumpkin mixture over the graham cracker crust. Freeze until firm, 4 to 6 hours; cut into squares.
  2. 2 Lightly mix the whipped cream with confectioners' sugar and a 1/4 teaspoon of cinnamon in a bowl; serve each square with a dollop of the sweetened whipped cream.

By JoLuv

Frozen Strawberry Cheesecake Sandwich Cookies
Snack

Frozen Strawberry Cheesecake Sandwich Cookies

4.7

Prep
40 min
Cook
10 min
Total
110 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Combine graham cracker crumbs, flour, baking soda, salt, and cinnamon in a bowl. Set aside.
  2. 2 Beat the butter, brown sugar, and 1/4 cup white sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended, then beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Fold in the pecans; mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
  3. 3 Bake in the preheated oven until golden brown, about 9 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  4. 4 Meanwhile, beat the cream cheese and 1 cup white sugar in a large bowl until smooth. Place the strawberries in a blender or food processor. Blend until smooth. Stir strawberry puree into the cream cheese mixture, then fold in the whipped cream.
  5. 5 Assemble sandwiches by spreading the cheesecake filling onto the bottom of a graham cracker cookie, then topping with a similar sized cookie. Repeat until all the sandwiches are assembled. Freeze for at least one hour before serving.

By lchoward

Japanese Banana Rice Pudding
Snack Asian

Japanese Banana Rice Pudding

4.8

Prep
10 min
Cook
24 min
Total
49 min

Instructions

  1. 1 Slice 1/2 of 1 banana and sprinkle 1 tablespoon sugar over it.
  2. 2 Chop the remaining bananas and place in a skillet over medium heat; stir and mash until bananas become heated through, are slightly browned, and hold together in 1 ball, 5 to 10 minutes. Remove from heat.
  3. 3 Mix milk, rice, egg yolks, 3 tablespoons sugar, butter, and salt together in a saucepan over low heat until slightly thickened and steamy, 2 to 3 minutes. Stir in mashed bananas until well blended and heated through. Remove from heat and refrigerate rice pudding until slightly cooled, at least 15 minutes.
  4. 4 Stir whipped cream into rice pudding until well blended.
  5. 5 Heat a skillet over medium heat; cook and stir sugared banana slices until sugar has melted and caramelized, 2 to 4 minutes. Spoon over rice pudding.

By Cynthia

Coffee-Dusted Pear Galette
Snack

Coffee-Dusted Pear Galette

2.0

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 In a large bowl, mix together the flour, sugar and salt. Using a box grater, grate the cold butter atop the flour mixture. Working quickly and using your hands, break the butter bits into the flour until they're evenly distributed and resemble the size of small peas.
  2. 2 Add 4 tablespoons of water and mix. The mixture will be shaggy at this point. From here, add 1 tablespoon of water at a time until the dough comes together (generally about 3 additional tablespoons). Flour a work surface and dump the dough onto it. Knead a few times until it comes together. Form dough into a disk. Wrap the disk in plastic wrap and transfer to the refrigerator to chill for at least 1 hour, ideally overnight.
  3. 3 Just before the dough is ready to remove from the fridge, mix together the filling. In a medium bowl, toss together the pear slices, brown sugar, cocoa powder, coffee grounds, vanilla extract and salt.
  4. 4 Remove the disk of dough from the refrigerator and allow to come to room temperature for 10 minutes. Liberally flour a work surface and rolling pin. Begin to roll the dough to a 16-inch round, being sure to rotate it every so often to avoid sticking, Using the bottom of a bowl or plate that measures about 6 inches in diameter, cut out 3 circles. Re-roll the scraps to get 1 additional circle.
  5. 5 Arrange the pears slices neatly in a circular pattern in the center of each of the pie crust rounds, leaving about 1 1/2 inch clear at the edges. Fold over the edges to cover about 1/2 inch of the filling. Repeat with the remaining rounds. Transfer the galettes to a baking sheet lined with Reynolds® Parchment Paper and place in the freezer to chill for 15 minutes. Meanwhile, preheat your oven to 400 degrees F.
  6. 6 Lastly, brush the pie crust edges with the egg wash and sprinkle with turbinado sugar. Transfer to the oven to bake for 20 to 25 minutes, until the edges are golden brown. Check on the galettes periodically. If at any time the crusts' edges are getting too brown, take a piece of Reynolds Wrap® Aluminum Foil and tent over the edges. When the edges are golden brown, remove from the oven. Serve warm with a dollop of whipped cream or a scoop of your favorite vanilla ice cream.

By Reynolds KitchensR

Spiced Orange Caramel Custard
Snack American

Spiced Orange Caramel Custard

5.0

Prep
35 min
Cook
60 min
Total
335 min

Instructions

  1. 1 Preheat oven to 300 degrees F. Place the ramekins in a deep oven-safe pan or dish. Set aside.
  2. 2 In a small saucepan, heat the heavy cream, whole milk, vanilla bean and scrapings, cinnamon stick, cardamom pods, orange zest and ginger over medium heat. Cook until it comes to a simmer. Turn off heat and let it steep for 10 minutes.
  3. 3 While the heavy cream is steeping, place the sugar and water in a medium saucepan with tall sides. Before turning on the heat, gently mix until the sugar turns the consistency of wet sand. Then cook the mixture, stirring occasionally, over medium-high heat until the sugar starts to melt and turns deep amber. Turn off the heat and slowly whisk in the warm heavy cream mixture.
  4. 4 In a large bowl, whisk together egg yolks and salt. Slowly stir in the warm caramel mixture. Strain this custard through a fine sieve and discard spices.
  5. 5 Pour the custard into the ramekins and fill the baking pan with boiling water to halfway up the sides of the ramekins. Be careful not to let the water enter inside the ramekin. Cover the baking pan with Reynolds Wrap® Aluminum Foil and place inside the oven.
  6. 6 Bake for 60-75 minutes until the center of the custard is set but still jiggles slightly. Remove from oven and let the ramekins sit in the pan until cool enough to handle. Dry the bottoms of the ramekins and refrigerate for at least 4 hours. Serve with whipped cream and chopped pistachios.

By Reynolds KitchensR

Raisin & Rice Mini Pies
Snack American

Raisin & Rice Mini Pies

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Cut each piecrust in half and roll each portion to fit 4 (5-inch) mini pie pans.
  2. 2 Beat together eggs, sugar, milk, butter, and rice until well blended; stir in remaining ingredients. Divide filling between the 4 pie pans.
  3. 3 Place pies on baking sheet; bake in preheated 375-degree F oven for 15 minutes. Lower to 300 F, bake for additional 15-20 minutes until center is set and crust is golden brown. (If crust begins to brown too much, cover crust edges with foil.)
  4. 4 If preferred, the filling can be baked in a 10-inch piecrust; just add approximately 30 extra minutes to the cooking time.

By Rice Select

Honey Coconut Bananas
Dessert

Honey Coconut Bananas

4.6

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Cut the ends off the banana, slice it lengthwise, and lay it skin-side down on a piece of aluminum foil on a baking sheet.
  2. 2 Score banana crosswise 1/4 inch deep, every 1 inch apart. Coat banana with honey and sprinkle with coconut.
  3. 3 Set a countertop convection oven to "turbo" setting. Cook until coconut starts to brown, about 5 minutes. Garnish with whipped cream.

By Marcia

Strawberry Shortcake Watermelon Pizza
Dessert

Strawberry Shortcake Watermelon Pizza

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Mix strawberries and sugar together in a medium bowl until the strawberries are thoroughly coated. Allow the strawberries to macerate for 10 to 20 minutes.
  2. 2 Cut the round watermelon slice into 8 wedges, and keep them together. Pat dry with a paper towel or clean dish towel.
  3. 3 Spray or spoon the whipped cream onto the center of the watermelon round; don't be afraid to pile it on, as the cream will sink under the weight of the strawberries.
  4. 4 Spoon the macerated strawberries and their juices over the whipped cream and serve immediately.

By Katherine Martinelli

Mocha
Breakfast

Mocha

4.3

Prep
4 min
Cook
1 min
Total
5 min

Instructions

  1. 1 Pour milk into a steaming pitcher and heat to 145 degrees F to 165 degrees F (65 to 70 degrees C) using the steaming wand. Measure the chocolate syrup into a large coffee mug. Brew espresso, then add to mug. Pour the steamed milk into the mug, using a spoon to hold back the foam. Top with whipped cream.

By Mackenzie

White Chocolate Mocha
Breakfast

White Chocolate Mocha

4.6

Prep
4 min
Cook
1 min
Total
5 min

Instructions

  1. 1 Pour milk into a steaming pitcher and heat to 145 degrees F to 165 degrees F (65 to 70 degrees C) using the steaming wand. Measure the white chocolate syrup into a large coffee mug. Brew espresso, then add to mug. Pour the steamed milk into the mug, using a spoon to hold back the foam. Top with whipped cream and serve.

By Mackenzie

Chocolate Hazelnut Fruit Crepes
Breakfast French

Chocolate Hazelnut Fruit Crepes

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Spread 1/4 cup of chocolate hazelnut spread onto each crepe. Arrange 1 sliced banana down the center of each one. Roll up, and place in a warm skillet over medium heat. Let them warm up for about 90 seconds. Transfer to plates, and serve topped with whipped cream.

By Christine Laliberte

Banana Split with Raspberries
Dessert

Banana Split with Raspberries

3.5

Prep
10 min
Cook
1 min
Total
11 min

Instructions

  1. 1 Place the banana on any plate that follows its curves. Cut in half using a sharp knife. Place scoops of ice cream in the middle and at each end of the banana. Place ice cream-sized scoops of whipped cream swirls between the ice cream scoops.
  2. 2 Melt 3 of the chocolate chunks in a microwave-safe bowl in the microwave. Pour on top of the split. Sprinkle raspberries on top, followed by remaining chocolate chunks.

By Tamara Lazarevic

Iced Mocha Frappé
Drink

Iced Mocha Frappé

4.6

Prep
8 min
Cook
Total
188 min

Instructions

  1. 1 Pour coffee into an ice cube tray. Freeze until solid, 3 to 4 hours.
  2. 2 Place frozen coffee cubes in a blender. Add milk, chocolate syrup, and sugar; blend until smooth.
  3. 3 Pour coffee mixture into 2 glasses and top with whipped cream.

By nicoleconrad

Slow Cooker Pineapple-Cranberry Dump Cake
Dessert

Slow Cooker Pineapple-Cranberry Dump Cake

3.0

Prep
5 min
Cook
180 min
Total
185 min

Instructions

  1. 1 Combine pineapple and cranberry sauce in the bottom of a slow cooker. Sprinkle cake mix evenly on top. Drizzle butter over the cake mix.
  2. 2 Cover and cook on Low until a toothpick inserted into the center comes out clean, 3 to 4 hours. Serve warm with whipped cream.

By Laurie Johnson Gonzalez