PRALINE ICE CREAM PIE

PRALINE ICE CREAM PIE

This is a recipe I got from Jello-O Pudding back in the 1970s.

2 tablespoons light brown sugar

2 tablespoons butter or margarine

1/3 cup chopped nuts

1 lightly baked 9-inch pie shell

1 1/2 cups cold milk

1 cup (1/2 pt) vanilla ice cream, softened

1 pkg (6-serving) Jell-O Instant pudding-butter pecan flavor

Combine brown sugar, butter, and nuts in saucepan. Heat until butter is melted. Pour into pie shell and bake at 450 degrees for 5 minutes. Cool.
Thoroughly blend milk and ice cream in bowl. Add pudding mix. Beat slowly with rotary beater or at lowest speed of electric mixer until blended, about 1 minute. Pour immediately into pie shell. Chill until set, about 3 hours. Garnish with whipped topping and additional chopped nuts, if desired.

file photo of this pie

 

PUNCH BOWL CAKE

1 yellow cake mix
1 (6 oz.) pkg instant vanilla pudding
1 lg. can crushed pineapple, drained
2 (10 oz.) pkg frozen strawberries, thawed
2 bananas
1 (16 oz.) carton Cool Whip

Bake cake according to the package directions, baking in two round cake pans; set aside to cool. 

Make pudding according to package directions; refrigerate until chilled. 

Cut one layer of cake into small chunks; put in punch bowl. Spread half of pudding on top; then add half of pineapple and one package strawberries. Slice one banana on top of strawberries then top with half the whipped topping, spreading to cover completely. 

Repeat the process with the remaining ingredients.

Refrigerate overnight or for at least 8 hours before serving.

file photo for reference

 

PINEAPPLE-CREAM CHEESE-COCONUT BALLS

1 package (8 ounces) cream cheese, softened.

1 can (8 ounces) crushed pineapple, well drained.
1 cup chopped pecans
3 cups flaked coconut.
In a small bowl, beat cream cheese and pineapple until combined then fold in the pecans. Cover and refrigerate for 1 hour.
Take out of refrigerator and roll into 1-inch balls; then roll the balls in the coconut. Refrigerate for 4 hours or overnight.
Yield: about 2 dozen.
***If you actually follow the instructions, and don't try "taste testing" before the product is finished, you'll love this recipe. A few helpful hints to remember when making this recipe:
a. An inch is much smaller than you think, use ruler to measure an inch.
b. After you mix the drained crushed pineapple and softened cream cheese, don't taste it.
c. After you shape the balls, roll them in coconut, don't taste them. It is now cream cheese, pineapple, pecans and coconut.
4. If you made your snowballs SMALL, and they've chilled overnight (or at least 6 hours), the pineapple and cream cheese have "married", and are delicious.

A friend sent this to me a few years ago to share with you.

EASY CINNAMON ROLL MONKEY BREAD

1/2 cup butter, melted

1/2 cup packed brown sugar

1/2 cup sugar

1 tbsp ground cinnamon

2 cans (17 1/2-oz each) large, refrigerated cinnamon rolls with cream cheese icing, quartered

Preheat oven to 350-degrees. Place butter in a small bowl. In another small bowl, stir together both sugars and cinnamon. Dip each piece of cinnamon roll into butter, then roll in sugar-cinnamon mixture. Stack pieces in a greased 10-inch fluted tube pan.

Bake until edges are golden brown, 35-40 minutes. Let cool 10 minutes then invert onto serving platter. Place icing packages in a small bowl of hot water for 5 minutes. Drizzle icing over warm monkey bread. Serve immediately.

file photo for reference

TEXAS PRALINES

You just can't live in Texas and not like Pralines!

1 cup packed light brown sugar
1 cup granulated sugar
1/2 cup evaporated milk
pinch of salt
1/2 stick (4 tablespoons) of softened butter
1 teaspoon vanilla extract
1 1/4 cups coarsely chopped pecans

1. In a heavy-bottomed medium saucepan, bring the sugars, milk, and salt to a rolling boil, stirring occasionally.

2. When rolling boil starts, begin timing and cook for 4 minutes. (Accuracy is important.) While its boiling, lay out wax paper on your counter.

3. Remove from the heat and add the butter, vanilla, and pecans. Beat vigorously until the mixture becomes thick.

4. Quickly drop by spoonfuls onto the wax paper. (Work quickly, otherwise it will harden too much to spoon out.) Let the pralines cool and set.

Makes about 12 pralines

Note: From I Love Texas Recipes

 

EASY OREO CHEESECAKE PARFAITS

14 Oreos

12-oz cream cheese, room temperature

2/3 cup confectioners' sugar

3 tbsp water

Grind the Oreos in a food processor, transfer to a bowl.

Wipe the food processor clean and add the cream cheese, confectioners' sugar and water. Pulse until smooth. 

Layer the Oreo crumbs and cream cheese mixture in 4 small glasses. Chill 2 hours before serving.

recipe and photo TOH 2025

EASY CINNAMON ROLL CASSEROLE

2 tubes (12.4-oz each) refrigerated cinnamon rolls with icing, rolls cut into quarters

1/2 cup evaporated milk

3 tbsp maple syrup

2 tsp vanilla extract

1 tsp ground cinnamon

1/2 cup all-purpose flour

1/2 cup packed brown sugar

1/2 cup cold butter, cubed

1/2 cup chopped pecans, optional

Preheat oven to 350-degrees.

Grease a 13x9-inch baking dish. Place cinnamon roll pieces in bottom of the prepared baking dish.

In a bowl, whisk milk, syrup, vanilla and cinnamon until blended; pour over the rolls.

In another bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in pecans, if using. Sprinkle mixture over the cinnamon roll pieces. Bake, uncovered, until golden brown, 20-25 minutes. Cool slightly and drizzle the icing packers overall and serve immediately.

recipe and photo TOH 2025

 

 

FAVORITE DUTCH APPLE PIE

2 cups all-purpose flour

1 cup packed brown sugar

1/2 cup quick-cooking oats

3/4 cup butter, melted

Filling:

2/3 cup sugar

3 tbsp cornstarch

1 1/4 cups cold water

4 cups peeled chopped tart apples (about 2 large)

1 tsp vanilla extract

Vanilla Ice Cream, optional for serving

Caramel Sundae Syrup, optional for serving

Preheat oven to 350-degrees.

Mix flour, brown sugar, oats and butter together, reserve 3/4 cup for topping. Press the remaining mixture onto the bottom and up sides of an ungreased 9-inch pie plate.

In a large saucepan, mix the sugar, cornstarch and water until smooth then bring to a boil. Cook and stir until thickened, about 2 minutes. Remove from the heat and stir in apples and vanilla. Pour into the crust. Crumble the topping over the top of the filling.

Bake until crust is golden brown and filling is bubbly, 40 to 45 minutes. Cover edges with foil during the last 20 minutes to prevent overbrowning, if necessary. Cool on a wire rack. If desired, serve with the ice cream and/or caramel.

Yield: 8 servings

recipe and photo TOH 2025

CHUNKY PECAN PIE BARS

Crust:

1 1/2 cups all-purpose flour
1/2 cup butter, softened
1/4 cup packed brown sugar

Preheat oven to 350 degrees.
Grease a 13 x 9-inch baking pan and set aside.

Beat the flour, butter, and brown sugar together in a small mixer bowl until crumbly.  Press into the bottom of the pan.  Bake 12 to 15 minutes or until lightly browned.

Filling:
3 large eggs
3/4 cup corn syrup
3/4 cup granulated sugar
2 tbsp butter, melted
1 tsp vanilla extract
1 3/4 cups semi-sweet chocolate chunks
1 1/2 cups coarsely chopped pecans

Beat the eggs, corn syrup, sugar, butter, and vanilla together in a medium mixing bowl using a wire whisk.  Stir in the chocolate chunks and the pecans.  Pour evenly over the baked crust.

Bake for 25 to 30 minutes or until set, at 350 degrees.  Remove from oven and set pan on a wire rack to cool.  Cool completely before cutting into 36 bars.

file photo

FOOLPROOF FUDGE WITH SWEETENED CONDENSED MILK

Servings: about 2 pounds

3 cups (18 oz.) semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
Dash salt
1/2 to 1 cup chopped nuts (optional)
1 1/2 teaspoons vanilla extract

Instructions
LINE 8- or 9-inch square pan with foil, extending foil over edges of pan.

MELT chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat. Stir in nuts and vanilla. Spread evenly into prepared pan.

CHILL 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares.

MICROWAVE METHOD
COMBINE chocolate chips with sweetened condensed milk and salt in 1-quart glass measure. Cook on HIGH (100% power) 3 minutes or until chips are melted, stirring after 1 1/2 minutes. Stir in remaining ingredients. Proceed as above.

VARIATIONS
CREAMY DARK CHOCOLATE FUDGE: MELT 2 cups miniature marshmallows with chocolate chips and sweetened condensed milk. Proceed as above.
MILK CHOCOLATE FUDGE: OMIT 1 cup semi-sweet chocolate chips. Add 1 cup milk chocolate chips. Proceed as above.
CHOCOLATE PEANUT BUTTER CHIP GLAZED FUDGE: FOLLOW above recipe using 3/4 cup peanut butter chips instead of nuts. For glaze, melt 1/2 cup peanut butter chips with 1/2 cup heavy cream. Stir until thick and smooth. Spread over chilled fudge.