Pakadeva's Index - Main Page

LOVE THAT WORD FREE

Just a thought

"Let Wisdom Mark Your Way"

The Buzz is: A Swarm of new FREEBEES

Enjoy my site? How about supporting me with a vote?

Oreo Peanut Butter Pie

1 OREO Pie Crust
1 egg white, slightly beaten
1 (3-ounce) package cream cheese, softened
2/3 cup sugar
2/3 cup chunky peanut butter
2 tablespoons milk
2 cups prepared whipped topping
18 OREO Chocolate Sandwich Cookies, coarsely chopped (about 2 1/4
cups), divided 2 tablespoons PLANTERS COCKTAIL Peanuts, chopped &
toasted

1. Brush pie crust with some egg white; bake at 350°F for 5 minutes.
Cool completely.
2. Beat cream cheese & sugar in large bowl with electric mixer
until creamy. Add peanut butter & milk; beat until smooth, about 2
minutes. Fold in whipped topping & 1 3/4 cups chopped cookies.
Spread into pie shell; refrigerate overnight.
3. Sprinkle pie with remaining chopped cookies & toasted nuts to serve.
Makes 8 servings

Brownie Swirl Cheesecake

Ingredients:
8 oz (1 Pk) Brownie Mix
16 oz Cream Cheese, Softened
1/2 c Sugar
1 t Vanilla
2 ea Large Eggs
1 c Milk Chocolate Chips, Melted

Instructions:
Grease bottom of 9-inch Springform pan.
Prepare basic brownie mix as directed on package; pour batter evenly into springform pan. Bake at 350 degrees F. 15 minutes.
Combine cream cheese, sugar & vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Pour over brownie layer.
Spoon chocolate over cream cheese mixture, cut through cheese & chocolate mixture several time to acheive a marble effect.
Bake at 350 degrees F. one hour, 35 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Chill. Garnish with whipped cream, if desired.

Chocolate Peanut Butter Parfaits

2 cups plus 2 tablespoons cold skim milk, divided
2 tablepoons chunky peanut butter
1 cup thawed cool whip lite whipped topping
1 package (4 serving size) jell-o chocolate flavor
sugar free instant pudding and pie filling

Add 2 tablespoons milk to peanut butter, stir until well
blended. Stir in whipped topping. Pour the remaining 2 cups milk into medium mixing bowl. Add pudding mix. Beat with wire wisk until well blended for 1-2 min. Spoon half the pudding mixture into 6 parfait glasses( i use bowls lol) cover with whipped topping mixtured. Top with remaining pudding mixture, & refrigerate until ready to serve.

DIABETIC FUDGE

1 ENVELOPE KNOX GELATIN
1/4 CUP WATER
1 SQARE UNSWEETENED CHOCOLATE
1/8 TSP. CINNAMON
3/4 TSP. LIQUID SWEETENER
1/4 CUP WATER
1/2 CUP EVAPORATED MOLK
1/2 TSP. VANILLA
1/4 C. NUTS
SOFTEN GELATIN IN 1/4 CUP WATER FOR 5 MINUTES. MELT CHOCOLATE WITH CINNAMON AND SWEETENER. ADD MILK AND WATER SLOWLY. ADD GELATIN MIXTURE AND STIR AND REMOVE FROM FIRE. ADD VANILLA AND COOL.WHEN MIXTURE BECOMES THICKENED ADD THE NUTS AND POUR INTO PAN. CUT AND ENJOY !

Banana Split Cheesecake

Ingredients:
2 1/2 cups graham cracker crumbs
3/4 cup melted butter
4 cups confectioners' sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) can crushed pineapple, drained
3 medium bananas, quartered
1 (12 ounce) container frozen whipped topping, thawed
8 maraschino cherries, halved
1/4 cup chocolate syrup
1/2 cup pecan halves

Directions:
1. Blend the melted butter or margarine with the graham crackers & press into the bottom of one 9x12 inch pan. 2. Blend the confectioner's sugar & the cream cheese together until smooth. Spread over the graham cracker crumb layer. Layer the crushed pineapple & the bananas over the cream cheese layer. Then spread the whipped topping over the top. Decorate with maraschino cherry halves. Drizzle chocolate syrup over the top & sprinkle with pecans. Chill for at least 4 hours then serve.

FUN SMORES RECIPE:

No camping trip woulld be complete without making these...
especially if you have kids along, but adults love them too!

Marshmallows
Hershey bars
Graham crackers
Stick for roasting marshmallows

Get prepared by getting 1 large graham cracker & breaking it in half. Cover 1/2 of the graham cracker with Hershey bar. Put a marshmallow (or 2) on the stick & hold it over the fire until roasted. Some people like them lightly golden, others like to catch them on fire & then blow the fire out. If you do that, be careful. You have to put the fire out quickly or your marshmallow will fall on the ground. When the marshmallow's roasted, place on top of the Hershey bar, put the other graham cracker on top & bite down. Yum!

No Bake Peanut-Chocolate Brownies

4 cups graham cracker crumbs
1 cup peanuts -- chopped
1/2 cup confectioners' sugar
1/4 cup peanut butter
2 cups semisweet chocolate chips
1 cup evaporated milk
1 teaspoon vanilla extract

Combine first 4 ingredients with a pastry blender. In a small saucepan, melt the chocolate chips & milk over low heat, stirring constantly until smooth. Remove from heat; add vanilla. Remove 1/2 cup & set aside. Pour remaining chocolate mixture over crumb mixture & stir until well blended. Spread evenly in a greased 9-inch square baking pan. Frost with the reserved chocolate mixture. Chill for about 1 hour.

Cocoa Brownies

1/2 cup shortening
1/2 cup butter
1 cup cocoa
2 cups sugar
4 eggs
2 tsp. vanilla
1 cup flour
1/2 tsp. salt
1 cup nuts (optional)

Preheat oven to 350 degrees F. Grease a 13x9 inch pan. Melt shortening & butter over low heat or in the microwave. Remove from heat & add cocoa, blend well. Add sugar & mix well. Add eggs one at a time, beat well after each addition. Stir in vanilla, flour, & salt. DO NOT OVERBEAT! Fold in nuts. Bake 25-30 minutes or toothpick comes out of center clean. .

Frozen Peanut Butter Pie

1 9" graham cracker crust
1/2 cup peanut butter
1/2 cup milk
1-8 oz. package cream cheese, softened
1 cup powdered suger, sifted
8-oz whipped topping
chocolate syrup

Combine peanut butter, milk, & cream cheese in a large bowl on low speed. Add powdered sugar & whipped topping & mix until smooth. Pour into the graham cracker crust & freeze until firm. Drizzle with chocolate syrup. Store leftovers in freezer.

Heavenly Chocolate Cheesecake

Ingredients:
2 c Vanilla Wafers, Fine Crush
1 c Ground Toasted Almonds
1/2 c Butter, Melted
1/2 c Sugar
12 oz Milk Chocolate Chips
1/2 c Milk
1 ea Env. Unflavored Gelatin
16 oz Cream Cheese, Softened
1/2 c Sour Cream
1/2 t Almond Extract
1/2 c Heavy Cream, Whipped
1 x Garnishes *

Instructions:
* Garnishes to include whipped cream and chocolate shavings (optional).
In large bowl, combine vanilla waver crumbs, almonds, butter and sugar; mix well. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2 inches up the sides. Set aside. Melt over hot (not boiling) water milk chocolate chips; stir until smooth. Set aside.
Pour milk into small saucepan; sprinkle gelatin on top. Set aside for 1 minute. Cook over low heat, stirring constantly until gelatin dissolves. Set aside. In large bowl, combine cream cheese, sour cream, and melted chocolate chips; beat until fluffy. Beat in gelatin mixture and almond extract. Fold in whipped cream. Pour into prepared pan. Chill until firm (about 3 hours). Run knife around edge of cake to separate from pan; remove rim. Garnish with whipped cream and chocolate shavings, if desired. Makes 1 9-inch Cheesecake

ONE-BOWL CHOCOLATE CAKE WITH EASY ORANGE FROSTING

2 cups all-purpose flour
1-1/2 cups sugar
1/2 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa
1/2 cup (1 stick) butter or margarine, softened
1 cup water
3 eggs
1-1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
EASY ORANGE FROSTING (recipe follows)
CHOCOLATE DRIZZLE (recipe follows)

Heat oven to 350°F. Grease 13x9x2-inch baking pan. In large bowl, place flour, sugar, cocoa, butter, water, eggs, baking powder, baking soda and vanilla; beat until smooth. Pour into prepared pan. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Frost with EASY ORANGE FROSTING. Drizzle with CHOCOLATE DRIZZLE. 12 to 16 servings.

EASY ORANGE FROSTING: Stir together 1 container (16 oz.) vanilla ready-to-spread frosting, 1/2 teaspoon orange extract, 1/8 teaspoon freshly grated orange peel and 1 or 2 drops each of red and yellow food color, if desired.

CHOCOLATE DRIZZLE: In small microwave-safe bowl, place 1/4 cup HERSHEY'S Semi-Sweet Chocolate Chips and 1-1/2 teaspoons shortening (do not use butter, margarine or oil). Microwave at HIGH (100%) 15 to 30 seconds; stir. If necessary, microwave at HIGH additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth.

CHOCOLATE DRIZZLED BUTTERSCOTCH APPLE SLICES

1 large apple
1 cup HERSHEY'S Butterscotch Chips
3 teaspoons shortening (do not use butter, margarine, spread or oil), divided
1/4 cup HERSHEY'S Semi-Sweet Chocolate Chips

1. Line tray with wax paper. Wash apple; dry thoroughly. Remove core; cut into 8 slices. Blot dry with paper towels.
2. Place butterscotch chips and 2 teaspoons shortening in medium microwave-safe bowl. Microwave at HIGH (100%) 30 seconds or until chips are melted when stirred.
3. With fork, dip each slice completely into mixture. Tap fork and gently shake to remove excess; place slices on prepared tray.
4. Place chocolate chips and remaining 1 teaspoon shortening in small microwave-safe bowl. Microwave at HIGH 15 seconds or just until chips are melted when stirred. With tines of clean fork, drizzle over top of apples. 8 coated apple slices.

* Note: If coating mixture begins to thicken and tighten, stir in additional shortening, 1/2 teaspoonful at a time. Microwave at HIGH 15 seconds until smooth and fluid when stirred.

CHOCOLATE CHERRY FUDGE

1/3 cup finely chopped maraschino cherries, well drained
1/2 cup (1 stick) butter
3-2/3 cups powdered sugar
1/2 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa
1/4 cup evaporated milk
1/3 cup pecan pieces
1 teaspoon almond extract
Maraschino cherry halves, well drained (optional)
Slivered almonds (optional)

Line 8-inch square pan with foil. Lightly press chopped cherries between layers of paper towels to remove excess moisture. In medium microwave-safe bowl, microwave butter at HIGH (100%) 1 minute or until melted; stir in powdered sugar, cocoa and evaporated milk until well blended. Microwave at HIGH 1-1/2 minutes; stir vigorously. Microwave at HIGH an additional 30 seconds at a time, until mixture is hot, slightly thickened and smooth when stirred. Do NOT boil. Stir in chopped cherries, pecans and almond extract. Spread mixture into prepared pan. Cover; refrigerate until firm. Remove foil; cut into squares. Garnish with cherry halves and slivered almonds pressed lightly onto fudge, if desired. Serve cold; refrigerate leftover fudge. About 4 dozen pieces. NOTE: For best results, do not double this recipe.