Type what you have

Ingredients

• waffle
• butter
• vanilla ice cream
• maple syrup

Instructions

1. 1 Toast the frozen waffle, immediately spread with butter and cut the waffle in half. Place a scoop of ice cream on one half of the waffle, distributing evenly. Drizzle the ice cream with maple syrup; top the ice cream with the other half of the waffle and gently press to seal the sandwich.

By got2swmfree

Ingredients

• strawberry gelatin
• applesauce

Instructions

1. 1 Stir dry gelatin mix into applesauce. Refrigerate until ready to serve.

By lovestocook

Ingredients

• peanut butter
• vegetable shortening
• vanilla extract
• confectioners' sugar
• soy milk

Instructions

1. 1 Whip peanut butter, shortening, and vanilla together in a mixing bowl until well blended. Add confectioners' sugar and soy milk; mix until light and fluffy. If mixture is too thick, add 1 tablespoon soy milk at a time until creamy and spreadable.

By JUDYLT

Ingredients

• pumpkin puree
• whipped topping
• vanilla pudding mix
• white sugar
• pumpkin pie spice
• vanilla extract

Instructions

1. 1 Mix pumpkin puree, whipped topping, pudding mix, sugar, pumpkin pie spice, and vanilla together until blended.

By B Turner

Ingredients

• blackberry
• sugar
• lemon juice

Instructions

1. 1 Combine blackberries, sugar, and lemon juice in the bowl of a food processor; pulse until smooth and sugar is dissolved, 15 to 20 seconds.
2. 2 Strain blackberry mixture into a separate bowl using a fine-mesh strainer; discard solids. Store, covered, in the refrigerator.

By France Cevallos

Ingredients

• butter
• chocolate-hazelnut spread
• confectioners' sugar
• heavy cream
• hazelnut extract
• vanilla extract
• salt

Instructions

1. 1 Combine butter and chocolate-hazelnut spread in a large bowl and beat with an electric mixer on medium-high speed until creamy, about 2 minutes. Reduce speed to medium.
2. 2 Gradually add confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down the sides of the bowl as needed. After every 1 cup of confectioners' sugar, raise the speed of the mixer to high and beat for 10 to 20 seconds.
3. 3 Add cream, hazelnut extract, vanilla, and salt. Beat until smooth.

By Vanessa Correia

Ingredients

• butter
• eggnog
• confectioners' sugar
• milk

Instructions

1. 1 Combine butter and eggnog together in a saucepan over medium-low heat until heated through, about 1 minute. Pour butter mixture into a bowl and add confectioners' sugar. Beat mixture with an electric mixer until frosting is smooth, 3 to 5 minutes. Add milk if frosting is too thick, beating until desired consistency is reached.

By intelwalk

Ingredients

• vanilla ice cream
• all-purpose flour
• baking powder
• cocoa powder
• vanilla ice cream

Instructions

1. 1 Combine 1/3 cup melted vanilla ice cream, flour, and baking powder in a microwave-safe mug; stir in cocoa powder. Microwave until top of cake looks done, about 90 seconds. Top with 1 scoop vanilla ice cream.

By Elena Price

Ingredients

• brandy
• triple sec
• creme de cacao
• honey and herb whiskey liqueur
• vanilla ice cream

Instructions

1. 1 Mix brandy, triple sec, creme de cacao, and whiskey liqueur in a glass measuring cup.
2. 2 Put half the vanilla ice cream and half the brandy mixture in a blender. Blend until smooth. Add remaining ice cream and brandy mixture to blender. Blend again until smooth. Store in freezer in the ice cream container.

By Ali

Ingredients

• heavy cream
• white sugar
• vanilla extract

Instructions

1. 1 Place a medium bowl and mixer beaters into the freezer to chill, about 5 minutes.
2. 2 Pour cream into the chilled bowl and beat with an electric mixer until frothy. Add sugar and vanilla gradually, continuing to beat until soft peaks form.

By Chef Carlie

Ingredients

• vegetable oil
• all-purpose flour
• almond milk
• brown sugar
• baking powder
• cinnamon
• vanilla extract
• salt
• zucchini
• walnut

Instructions

1. 1 Stir oil, flour, almond milk, brown sugar, baking powder, cinnamon, vanilla, and salt together in an 8- to 12-ounce microwave-safe mug until well combined.
2. 2 Pat zucchini dry with 2 paper towels. Add zucchini and walnuts to mug; stir until just combined.
3. 3 Microwave, uncovered, on high power for 1½ to 2 minutes. Serve in the mug.

By Tammy Lynn

Ingredients

• graham cracker
• milk chocolate candy bar
• marshmallow

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Place 1 graham cracker square into each (4) mini cast-iron skillet; top each with 1 piece chocolate and ½ marshmallow.
3. 3 Place skillets in the preheated oven; cook until marshmallows begin to brown, about 3 minutes.
4. 4 Gently press marshmallows into chocolate with a spatula; serve.

By tcasa

Ingredients

• vanilla bean
• heavy cream
• sugar
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of the knife. Transfer seeds to a large bowl; discard pod.
3. 3 Pour cream over vanilla seeds; add sugar and vanilla extract.
4. 4 Whip cream with an electric mixer until soft peaks form, 3 to 5 minutes; cover with plastic wrap and chill until ready to serve.

By MonicaA

Ingredients

• banana
• brown sugar
• sugar
• salt
• baking powder
• baking soda
• butter
• milk
• vanilla extract
• all-purpose flour
• walnut
• dark chocolate chip
• banana
• white sugar

Instructions

1. 1 Combine ripe banana, brown sugar, white sugar, salt, baking powder, baking soda, melted butter, milk, and vanilla in a mixing bowl; use a potato masher to mash the mixture into a smooth puree. Add flour and mix until just combined. Stir in walnuts and chocolate chips until evenly mixed.
2. 2 Transfer batter evenly into two lightly buttered coffee mugs or cups. Tap a few times on a towel to settle everything down and ensure there are no air pockets.
3. 3 Microwave cups, one at a time, until a toothpick comes out clean, about 1 minute.
4. 4 Let cool before serving.
5. 5 Optional: Garnish each with banana slices and dust with sugar. Brulee the tops with a blowtorch.

By John Mitzewich

Ingredients

• honeydew melon
• cantaloupe melon
• watermelon
• lime zest
• lime
• mint

Instructions

1. 1 Combine honeydew, galia melon, and watermelon in a bowl. Drizzle with lime zest and juice; toss to coat. Garnish with fresh mint.

By TRANSCEND

Ingredients

• lemon
• butter
• white sugar
• egg

Instructions

1. 1 Grate zest of 2 lemons; squeeze juice from 3 lemons.
2. 2 Melt butter with sugar over very low heat in a double boiler; slowly pour in beaten eggs and lemon juice. Stir lemon zest into butter mixture; stir constantly until mixture is thickened. Remove from heat to cool completely.

By Phoebe

Ingredients

• evaporated milk
• sugar
• egg yolk
• butter
• vanilla extract
• coconut
• pecan

Instructions

1. 1 Gather the ingredients.
2. 2 Combine milk, sugar, egg yolks, butter, and vanilla in a saucepan over medium heat. Cook, stirring frequently, until thickened, 10 to 15 minutes.
3. 3 Remove from heat and stir in coconut and pecans.

By AUNT B

Ingredients

• all-purpose flour
• salt
• butter
• water

Instructions

1. 1 Mix flour and salt together in a large bowl. Cut in butter using a pastry blender until the mixture resembles fine cornmeal. Pour in water slowly; knead dough into a firm ball.
2. 2 Pour in additional water as needed if dough is too dry or additional flour if too moist. Divide batter into equal halves. Roll out dough halves into rounds on a lightly floured work surface using a lightly floured rolling pin to desired thickness.
3. 3 Press one round into the bottom of a 9-inch pie pan. Use the other round as a top crust or for a separate bottom crust. Bake according to desired filling instructions.

By IrishMountainGirl

Ingredients

• lemon juice
• white sugar
• strawberry
• ice cube

Instructions

1. 1 Mix lemon juice and sugar in a bowl until sugar is dissolved.
2. 2 Put strawberries in a strainer and place over the bowl. Mash berries against the strainer to extract their juice. Remove strainer and discard mashed berries. Mix strawberry juice with lemonade.
3. 3 Place ice cubes into a shaved ice machine or snow cone maker. Shave ice into serving bowls and pour strawberry-lemonade over top.

By kittylover1234456

Ingredients

• blueberry
• white sugar
• water
• cornstarch
• lemon juice
• vanilla extract
• salt

Instructions

1. 1 Mix sugar, cornstarch, and salt together in a medium saucepan. Stir in water and lemon juice; add blueberries.
2. 2 Cook, stirring occasionally, over medium-low heat, until thick and bubbling, about 10 minutes.
3. 3 Remove from the heat and stir in vanilla.

By EAKE

Ingredients

• milk
• instant cheesecake pudding mix
• cream cheese
• whipped topping
• grape
• strawberry
• banana
• blackberry
• raspberry
• blueberry

Instructions

1. 1 Beat milk and pudding mix together in the bowl of a stand mixer until incorporated; slowly beat in cream cheese, increasing the speed to high until mixture is smooth and somewhat thick. Fold in frozen whipped topping with a spatula until well incorporated, light, and creamy.
2. 2 Gently fold in grapes, strawberries, bananas, blackberries, raspberries, and blueberries until fruit is evenly coated.
3. 3 Cover and refrigerate until ready to serve.

By Rebekah Rose Hills

Ingredients

• white sugar
• evaporated milk
• butter
• peanut butter
• marshmallow
• vanilla extract

Instructions

1. 1 Butter an 8-inch square pan.
2. 2 Combine sugar, evaporated milk, and butter in an electric skillet. Set control to 260 degrees F (120 degrees C).
3. 3 Bring to a boil and boil 5 minutes, stirring constantly. Turn off heat and add peanut butter, marshmallows, and vanilla extract. Stir until marshmallows and peanut butter are melted and blended. Pour into the prepared pan.
4. 4 Allow to cool and cut into squares.

By rvaym

Ingredients

• strawberry
• cornstarch
• water
• white sugar
• butter
• lemon juice

Instructions

1. 1 Gather all ingredients.
2. 2 Blend strawberries in a blender or food processor until smooth.
3. 3 Whisk cornstarch and cold water together in a medium saucepan until smooth. Stir in strawberry puree and sugar, and cook over medium heat, stirring constantly, until the mixture begins to boil. Remove from heat.
4. 4 Immediately stir in butter and lemon juice until butter melts. Let cool before serving.

By Tracy McKibben

Ingredients

• grapefruit
• butter
• brown sugar
• cinnamon

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Cut grapefruit in half. Slice a thin sliver off the bottom of each half if the fruit isn't sitting flat. Use a sharp paring knife to cut around the outside edge of each half between the skin and the fruit, then cut between each segment to make it easier to eat once cooked.
3. 3 Combine softened butter and 3 teaspoons brown sugar in a small bowl. Spread mixture over each grapefruit half. Sprinkle with remaining brown sugar.
4. 4 Place each grapefruit half onto a 5-inch square of aluminum foil. Fold the edges of the foil up around the fruit to catch any juices. Place into the air fryer basket.
5. 5 Broil in the preheated air fryer until sugar mixture is bubbling, 6 to 7 minutes. Sprinkle fruit with cinnamon before serving.

By France Cevallos

Ingredients

• cooking spray
• apple
• salt
• lemon juice
• raisin
• cinnamon
• sucralose sweetener
• water

Instructions

1. 1 Heat a small skillet over low heat; spray with cooking spray. Add apple, season with salt, and cook until warmed through, 1 to 2 minutes. Sprinkle lemon juice over apples and toss to coat. Stir in raisins, cinnamon, and sweetener. Cook until apples are easily pierced with a fork, adding water if mixture is too dry, 5 to 7 minutes.

By Shasha

Ingredients

• raisin
• mandarin orange
• prune
• white sugar
• water
• peach
• pineapple chunk
• brandy

Instructions

1. 1 In a large saucepan combine raisins, mandarin oranges, prunes, sugar and water to cover. Simmer over medium heat until syrupy, about 10 minutes.
2. 2 Stir in peaches, pineapple and brandy. Store in refrigerator.

By Kate

Ingredients

• plum

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add plums, cover, and steam until tender, about 10 minutes.
2. 2 Transfer plums to a food processor and blend, adding water from the saucepan as needed, until desired consistency is reached. Allow pureed plums to reach room temperature before serving or freezing.

By cfdwards

Ingredients

• all-purpose flour
• baking soda
• salt
• butter
• granulated sugar
• brown sugar
• vanilla extract
• egg
• mint filled morsel
• nut

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine flour, baking soda, and salt in a small bowl. Beat butter, white sugar, brown sugar, and vanilla in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in DelightFulls® morsels and nuts.
3. 3 Drop by rounded tablespoon onto ungreased baking sheets. Bake until golden brown, 9 to 11 minutes. Cool on baking sheets for 2 minutes, then move to wire racks to cool completely.

By Nestle Toll House

Ingredients

• strawberry
• white sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Quarter large strawberries and halve smaller ones; place in a 9-inch pie plate. Sprinkle sugar on top; toss several times.
3. 3 Roast in the preheated oven, stirring once, until strawberries are soft and juices are thick and bubbly, 15 to 20 minutes. Cool completely.

By chpmnk42

Ingredients

• butter
• cashew
• sugar
• corn syrup
• butter
• butter flavoring
• vanilla extract
• baking soda

Instructions

1. 1 Lightly grease a baking sheet with 1 teaspoon butter.
2. 2 Combine cashews, sugar, and corn syrup in a medium microwave-safe bowl. Microwave on high for 4 minutes. Stir; microwave 3 minutes more. Stir in 1 tablespoon butter, vanilla extract, and butter flavoring until combined. Microwave 2 minutes more.
3. 3 Immediately add baking soda; stir and fold until mixture is fluffy. Working quickly, spread mixture evenly onto the prepared baking sheet; let sit until completely cooled. Break into pieces. Store in an airtight bag or container.

By Marie Berron