Easy, Peasy Recipes -- Desserts

I got this recipe from my mother-in-law and I have no idea where she got it, but it is by far the easiest, most wonderful, yummy recipe ever. You can whip it up quickly for your family or make it in a jiff for a church potluck. Five ingredients --

One yellow cake mix
One can condensed milk
One can Coco de Leche (found with the drink mixes -- this is cream of coconut, not coconut milk)
One tub of Cool Whip
Shredded coconut

Bake the cake mix according to the directions (high altitude -- add 1/4 cup flour).
Pour the milk and the Coco de Leche over the cake while it is still hot. Poke some holes in it to allow the juice to really soak through.
Let the cake cool.
After it has cooled, spread the Cool Whip over the top and then sprinkle lots of shredded coconut over that.

This cake is best served cold. After refrigerating for a little while, the milk and Coco de Leche make this awesome gooey yumminess at the bottom. It makes my very happy.

We always called it the former, well, because we were baptists. But the latter definitely applies. The picture here is fancier than mine normally looks. We just plop some in a bowl and go to town. Yummy, yummy goodness. You can find this recipe all over the internet but I am going to add it here for your convenience.

Chocolate Dessert a.k.a. Better Than Sex
1 1/2 cups flour
1 stick of butter, softened
1 cup chopped pecans or nut of choice, I have seen it done with peanuts and walnuts
Mix this together and press it into the bottom of a 13 x 9 baking dish. Bake at 300 for 20 minutes, then cool.
Cream together:
1 8 oz cream cheese
1 cup powdered sugar
1 cup Cool Whip
Spread over crust.
Mix together:
1 large instant chocolate pudding
1 small instant chocolate or vanilla pudding
3 cups milk
Pour this over the cream cheese layer. Top with Cool Whip and nuts or mini chocolate chips. Refrigerate before serving.

Another wonderful dessert that my mom discovered recently is the Chocolate Eclair Ice-Box Cake from Great American Recipes. Oh man, she brought this recipe with her the last time she came to visit and it was a complete hit. I suggest you double it because there won't be nearly enough.

Chocolate Eclair Ice-Box Cake
14 graham crackers, split into 28 squares
1 1/2 cups plus 2 tbsps milk, divided
1 pkg vanilla instant pudding
1 tub Cool Whip
1 tub chocolate icing (the original recipe had a chocolate icing recipe, but this was much easier)

Stir the pudding into 1 1/2 cups milk with a wire whisk. Let stand for five minutes. Gently fold the Cool Whip into the vanilla pudding until well mixed.

Put a layer of graham crackers in the bottom of an 8-inch baking dish. Pour half of the vanilla pudding mix over the crackers. Add another layer of crackers, then more pudding mix, then top with the rest of the graham crackers. Spread the chocolate icing over the top. Pure heaven.

I just threw this one together today on a whim. It is Labor Day and how could we not have dessert? So, what do I have in my cupboard . . .

1 chocolate cake mix
1 bag of chocolate chips
1/2 container of chocolate syrup

Bake the cake per the directions on the box (add 1/4 cup flour for high altitude) and adding the chocolate chips before you bake.
Pour the chocolate syrup on while the cake is hot.
Serve warm with ice cream or cold for yummy gooeyness.

I found this recipe in the December 2009 issue of Cooking Light. I love popcorn and I love brittle and I thought it was a great idea to put the two together. I had never made candy like this before and I had to go buy a candy thermometer but it was totally worth it.

Ingredients
Cooking spray
5 1/2 cups popcorn, popped without salt or fat
1 1/2 cups sugar
6 tablespoons light corn syrup
1/4 cup water
3 tablespoons molasses
1 tablespoon butter
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
1/4 teaspoon salt

Line a baking sheet with foil; coat foil with cooking spray. Set aside.

Place popcorn in a large zip-top plastic bag; seal. Crush popcorn using a meat mallet or rolling pin; set aside.

Combine sugar, syrup, and water in a medium saucepan over medium heat. Cook 1 minute or until sugar dissolves, stirring constantly. Cook, without stirring, until candy thermometer registers 270° (about 8 minutes). Stir in molasses and butter; cook until thermometer registers 290° (about 5 minutes). Stir in baking soda, vanilla, and salt. Stir popcorn into boiling syrup mixture. Working quickly, pour popcorn mixture onto prepared pan; spread to 1/4-inch thickness using a wooden spoon coated with cooking spray. Cool completely; break into large pieces.

Note: Store brittle in an airtight container at room temperature for up to four days

KitchenAid KSM150PSER Artisan Series 5-Quart Mixer, Empire Red

OvenStuff Non-Stick Six Piece Covered with Handles Bakeware Set
White

Pyrex Smart Essentials 8-Piece Mixing Bowl Set

Progressive International 19-Piece Measuring Set

Pyrex Prepware 2-Cup Measuring Cup, Clear with Red Measurements

Farberware Soft Touch 9-by-5-Inch Loaf Pan