Holiday [or any day] Desserts

Holiday [or any day] Desserts

The List

THE GREAT PUMPKIN DESSERT
Mystery Pecan Pie
Easy Peanut Butter Cream Cheese Pie
Cherry Pretzel Delight
PINEAPPLE FRUIT SALAD
FRENCH VANILLA FRUIT SALAD
Sweet Potato Cake
Cranberry Waldorf Salad
Cranberry Salad Dressing
Pumpkin Jello
MARSHMALLOWS
POWDERED SUGAR REPLACEMENT
CANDIED PECANS
CHOCOLATE FUDGE

The Recipes

THE GREAT PUMPKIN DESSERT

Combine first 5 ingredients in bowl with mixer and pour into greased 9 x 13 pan:

1 can (15 oz.) pumpkin
1 can (12 oz.) evaporated milk
3 eggs
1 C sugar
4 tsp. pumpkin pie spice

1 box yellow cake mix
¾ cup melted butter

Sprinkle 1 box yellow cake mix over top of pumpkin mixture. Drizzle ¾ Cup of melted butter over cake mix. Bake at 350 ºF for 1 hour.

Mystery Pecan Pie

1 9-inch pie shell, unbaked

Cream cheese mixture:

1 8-ounce package cream cheese, softened
1 egg
1/3 cup sugar
1 teaspoon vanilla

Pecan Filling:

1-1/4 cups pecans, coarsely chopped
3 eggs
1 cup light corn syrup
1/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt

In a food processor, process until fluffy; the cream cheese, 1 egg, 1/3 cup sugar and 1 teaspoon vanilla. Spread the mixture in the bottom of the unbaked pie shell. Sprinkle the pecans over the cheese mixture. For the filling, beat the 3 eggs with an electric mixer until foamy. Do not over mix. Add the corn syrup, 1/4 cup sugar, 1-teaspoon vanilla, and the salt. Mix well. Pour this over the pecans. Bake in a preheated, 350º for 40 minutes. Serve warm or cold.

Easy Peanut Butter Cream Cheese Pie

1 Pkg (8oz) Cream Cheese, at room temperature
1/2 Cup Sugar
1/2-2/3 Cup Peanut Butter (creamy recommended)
1 tsp Vanilla Extract
1 Tub (8 oz) Cool Whip, thawed
1 9-inch Graham Cracker Pie Crust

In large bowl, combine cream cheese, sugar, peanut butter and vanilla; Mix well. Gently fold in Cool Whip until well blended. Pour into piecrust. Refrigerate 3 to 5 hours or until firm.

Cherry Pretzel Delight

CRUST:

1-1/2 cups crushed pretzels
1/4 cup sugar
1/2 cup margarine or butter melted

FILLING:
1 (12oz) can eagle brand condensed milk (not evaporated)
1/2 cup water
1 (3.4oz) package instant vanilla pudding
1-1/2 cups Cool Whip, (4 ounces) thawed

TOPPING:
1 (21oz) can Comstock cherry pie filling

Heat oven to 350º. In large bowl, combine all crust ingredients; mix well. Press in bottom of ungreased 13x9-inch pan. Bake at 350º for 8 minutes. Cool 10 minutes.

Meanwhile, in same large bowl, combine condensed milk and water; blend well
Add pudding mix; beat 2 minutes. Refrigerate 5 minutes. Fold in whipped topping. Spread over cooled baked crust. Refrigerate about 1 hour or until filling is firm.

Spoon cherry pie filling over pudding layer. Cover; refrigerate at least 1 hour before serving.

PINEAPPLE FRUIT SALAD

1- 20 oz can crushed pineapple, UNDRAINED
1- 20 oz can pineapple chunks, DRAINED
1- 4 oz pkg soft cream cheese
1- 4 oz pkg instant vanilla pudding
1-- 8 oz cool whip

Gradually stir undrained pineapple into cream cheese. Stir in pudding. Fold
in pineapple chunks and cool whip. Chill.

FRENCH VANILLA FRUIT SALAD

1 lg. can sliced peaches (chopped)
1 lg. can apricots (chopped)
1 lg. can chopped pineapple
1 lg. can mandarin oranges (chopped)
1 banana (chopped)
1 c. mixed juices from canned fruits
1 pkg. French vanilla instant pudding
1 lg. container Cool Whip topping

Drain fruits, reserving all juices (drain well). Combine all chopped fruits in a large bowl. Mix 1 cup of reserved fruit juices with instant pudding and stir until thick and smooth. Add to fruits. Cover with Cool Whip. Chill at least 2 hours before serving.

Sweet Potato Cake

1 can sweet potatoes in heavy syrup (16 oz)
1 plain spice cake mix
3 large eggs
1/3 cup oil
1 tsp cinnamon

Mash sweet potatoes in syrup, add cake mix, eggs, oil and cinnamon.
Blend on low 1 min. Scrape. Beat on Medium 2-3 minutes longer. Pour into 2 greased 9 inch round cake pans, or 1-9x13 pan. Bake at 350•F for 25-35 minutes or until done. Top with cool whip or frost.

Cranberry Waldorf Salad
Makes 10 to 12 servings

4 cups chopped pears or chopped apples
1 cup seedless grapes, halved
1 cup sliced celery
2/3 cup slivered almonds or broken pecans, toasted
1/2 cup snipped pitted whole dates
Leaf lettuce
2/3 cup whole cranberry sauce
1/4 cup mayonnaise or salad dressing
1/4 cup dairy sour cream
1/4 cup milk
2 teaspoons lemon juice
1/4 teaspoon celery seed

In a medium mixing bowl combine chopped pears or apples, grapes, celery, almonds or pecans, and dates or raisins. Divide fruit mixture among lettuce-lined salad plates.

For dressing, in a small mixing bowl combine cranberry sauce, mayonnaise or salad dressing, sour cream, milk, lemon juice, and celery seed. Drizzle dressing over fruit mixture.

Cranberry Salad Dressing
Makes 2-1/2 cups

1 C. fresh cranberries
1 medium navel orange, peeled and sectioned
2/3 C. granulated sugar
1/2 C. vinegar
1 t. salt
1 t. ground mustard
1 t. grated onion
1 C. vegetable oil

In a blender, combine the cranberries, orange sections, sugar, vinegar, salt, ground mustard and onion; blend well. While blending, remove cover and gradually add oil in a steady stream. Store in covered container in the refrigerator.

Pumpkin Jello

1 small box lemon gelatin
1 cup hot water
2 tablespoons granulated sugar
1/4 teaspoon pumpkin pie spice
1 cup canned pumpkin (not pie mix)
1 small container Cool Whip
1/2 cup chopped pecans

Dissolve gelatin in boiling water; add sugar and spice. Add pumpkin, mixing well. Chill until slightly thickened. Fold in Cool Whip and nuts. Pour into mold or bowl and refrigerate until firm.

MARSHMALLOWS

2 envelopes (2 tablespoons) unflavored gelatin
1-1/4 cups water
2 cups Splenda or superfine sugar
1/8 teaspoon fine sea salt
1-teaspoon pure vanilla extract
1/2 cup powdered sugar replacement or regular powdered sugar

Soften gelatin in 3/4 cup of water and set aside. Place remaining 1/2 cup water and Splenda in medium-sized saucepan. Cook until small amount dropped in cold-water forms softball. Remove syrup from heat, add softened gelatin and stir until almost cold. Add salt and vanilla extract. Beat until syrup is white and thick (8 minutes with an electric beater). Pour to 1-inch thickness in two 8-inch square pans that have been greased and dusted with powdered sugar replacement. Let set in cool place about an hour (do not refrigerate). Turn out on board that has been well dusted with powdered sugar. Cut into 1-inch cubes.

POWDERED SUGAR REPLACEMENT

1/4 cup non-fat dry milk powder
1/8 cup Splenda
1/4 cup cornstarch

Combine all ingredients in food processor or blender. Process until well blended and powdered. Yield: one-half cup.

NOTE:
You could color these with a few drops of food coloring added at the time you add the salt and vanilla extract.

CANDIED PECANS

1 cup Splenda or superfine sugar
1/4 cup sugar-free or regular maple syrup
1-1/2 teaspoons cinnamon
1/2 teaspoon fine sea salt
2 egg whites
1 lb. whole pecans

Combine Splenda (or sugar), maple syrup, cinnamon, and salt in a medium sauce pan and heat to boiling on medium heat, stirring often. Set aside and let cool to room temperature.

In large bowls lightly beat the egg whites; then add the pecans and stir until coated. Pour Splenda (sugar) mixture over pecans and mix well. Spread single layer on a baking sheet. Bake at 300 degrees F for 1 hour, turning nuts every 15 minutes. Remove nuts while still warm to cool on wax paper. These can be frozen.

CHOCOLATE FUDGE
Makes 16 balls

2 ounces unsweetened chocolate
1/2 cup reduced-fat or regular evaporated milk
1-teaspoon pure vanilla extract
2 teaspoons Splenda or superfine sugar
1 package sugar-free or regular vanilla or chocolate instant pudding
1 small package chopped nuts


Using a double boiler, melt chocolate. Add evaporated milk and mix. Cook 2-3 minutes; then add vanilla and Splenda (or sugar). Spread into small aluminum pan. Chill. Cut into 16 pieces. Lightly grease hands and form into balls and then roll lightly in pudding powder and then in chopped nuts.