Orange Fluff

Orange Fluff

My Mom usually referred to this dessert as "The Weight Watchers dessert" since that is where she got the recipe from back in the early 80's. I've also heard it referred to as "Orange Delight" or "The Orange Jell-o Dessert". Whatever you call it - it is good! We loved it as kids but I always wished my Mom would put more mandarin oranges in it. Well, I'm a big girl now so I make it the way I like it - with nuts and a large can of mandarin oranges!

Lots of folks know of this recipe so I'm sure it won't be a new recipe for many of you. But for some of you, it might be a novel idea.  If you've never eaten this, you really have to give it a try.  I don't think of it as a diet dessert at all. It is light, refreshing and it satisfies any sweet tooth.  I can eat it before bed and I don't feel like a pot-bellied pig all night. I, like my Mom, carry this with me to many potlucks and folks really enjoy it. I always come home with an empty bowl.  And don't let the list of ingredients deter you. I know lots of folks gag at the thought of cottage cheese being in this. Most folks don't taste the cottage cheese as a separate ingredient in this. Unless they know it's in there, a lot of people can't really put their finger on what is different about this. It just blends together with the other flavors to create a slightly textured dessert - if that makes sense. But if you just absolutely cannot stand the thought of putting it in there - by all means, just leave it out. 

image: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2N30KwFTsNSzZU_2akAP6P5bS2-2JbIE7taNSXvthReSw6bT8BGRaG9QTZhZo_sqemIebnENzI4ycww1JYkCHE6hw5x5X-v-oJo4VSPbzjllfmdgxV9wSlvY1U0Regyh9SGzvijR2J3OO/s1600/Orange+Fluff.jpg

 

 

Ingredients:

1 container 16 oz. small-curd cottage cheese

 

1 box orange Jell-O

 

1 can (15 oz.) mandarin oranges, drained

 

1 (8 oz.) tub COOL WHIP, thawed 

 

2 cups mini marshmallows

 

½ cup chopped pecans (optional)

 

image: http://assets.pinterest.com/images/PinExt.png

Directions:

 

Combine container of cottage cheese with the orange jell-o

 

packet. Stir until well mixed.

Add in the well-drained can of mandarin oranges and the tub 

 

of Cool Whip. Stir.
 

Now stir in the marshmallows and pecans. Store in the 

 

refrigerator and allow to get nice and cool. If you were to eat 

 

it right away, it would taste grainy from the Jell-O. Give it

 

at least a couple of hours and the flavors will really come 

 

together and blend nicely. This is definitely a dessert you can 

 

make the day before you need it.

Read more at http://www.thecountrycook.net/2011/03/orange-delight.html#4s7F78TGYp1cmHDA.99

 

 

http://www.thecountrycook.net/2011/03/orange-delight.html

Recipe List:

 

http://www.thecountrycook.net/p/recipe-index.html

 

Earthquake Cake

Earthquake Cake

How to assemble the cake..
Layer #1 (on the left) – chocolate chips, pecans, and coconut, and layer #2 (on the right) german chocolate cake mix

Layer #3 – the swirled butter, cream cheese, powdered sugar goodness. Let’s not think about the calories.. they don’t exist :)



I think I overcooked mine slightly because the end result is suppose to be a bit more gooey and not completely cake-like, so be sure to watch your cooking time! But nevertheless this earthquake cake was phenomenal and was the talk of the night at our pot luck.

Earthquake Cake

Print Recipe

Yield: one 9x13 inch cake
Prep Time: 1 hour
Total Time: 1 hour

Ingredients:

• 1 box German Chocolate Cake Mix (do not prepare as directed on box, prepare as directed below)
• 1/3 cup oil
• 3 eggs
• 1 and 1/3 cup water
• 2/3 cup shredded coconut
• 2/3 cup chocolate chips
• 1/2 cup chopped pecans
• 1/2 cup butter
• 8 oz cream cheese
• 1 pound powdered sugar (3 and 3/4 cups)

Directions:

1. Preheat the oven to 350 degrees F.
2. Lightly spray a 9 x 13 inch pan with non-stick cooking spray.
3. Sprinkle the coconut, chocolate chips, and pecans on the bottom of the pan.
4. Mix the german chocolate cake mix with the oil, eggs, and water using a spatula or hand mixer on low.
5. Pour the cake mix on top of the coconut/chocolate chip/pecan layer.
6. In a saucepan, melt the butter and cream cheese.
7. Using a spatula or hand mixer on low, beat in 1 pound of powdered sugar until it's smooth to the butter/cream cheese.
8. Spread this mixture on top of the uncooked german chocolate cake in the pan, and swirl into the cake mix using a knife.
9. Bake for 35-45 minutes. It is done when it doesn't wobble in the pan if you shake it. The toothpick test shouldn't work because the cake should be more gooey in nature.
10. Enjoy! Store any left over cake in the fridge.

Equipment used: 9 x 13 inch pan, hand mixer, spatula.

Recipe adapted from Sweet Treats and More.

 

http://thefirstyearblog.com/earthquake-cake/

 

Mud Slide Ice Cream Cake by Betty Crocker

Mud Slide Ice Cream Cake

 

• Prep Time 30 min
• Total Time 6 hr 0 min
• Servings 15

The popular restaurant mud slide drink with coffee and chocolate is transformed into an easy freezer dessert.

Ingredients

1 box Betty Crocker™ SuperMoist™ chocolate fudge cake mix

1/2 cup butter or margarine, softened

1 egg

2 tablespoons milk

2 tablespoons coffee-flavored liqueur or strong coffee

4 cups vanilla ice cream

1 container Betty Crocker™ Whipped chocolate frosting

2 tablespoons coffee-flavored liqueur, if desired

Directions

• 1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. In large bowl, beat cake mix, butter, egg and milk with spoon or electric mixer on low speed until well blended. Spread batter in pan.
• 2 Bake 16 to 18 minutes or until center is set (top may appear dry and cracked). Cool completely, about 1 hour.
• 3 Brush 2 tablespoons liqueur over cake. Let ice cream stand about 15 minutes at room temperature to soften. Spread ice cream over cake. Freeze about 3 hours or until firm.
• 4 In medium bowl, mix frosting and 2 tablespoons liqueur; spread over ice cream. Freeze at least 1 hour. Store covered in freezer.

Expert Tips–

Coffee lovers can substitute coffee-flavored ice cream for the vanilla.
Mud slide drinks are popular on menus across the country. Here the concoction is made into a frozen dessert with a brownie-like base.

 

Cookie Peach Cobbler by Mr. Food

Take out your spoon 'cause you're really gonna want to dig in to this Cookie Peach Cobbler. Who knew that sugar cookies

image: http://images.intellitxt.com/ast/adTypes/icon1.png
would pair so well with this fruity favorite?!

What You'll Need:

• 1/4 cup sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon ground cinnamon
• 5 cups peeled fresh peach slices (7 to 8 peaches)
• 2 tablespoons butter, melted
• 1 (16.25-ounce) package refrigerator sugar cookie dough, cut into 1/4-inch slices

What To Do:

1. Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.
2. In a large bowl, combine sugar, cornstarch, and cinnamon. Add peaches and butter; mix well.
3. Pour mixture into prepared baking dish and top with cookie dough slices.
4. Bake 35 to 40 minutes, or until golden brown. Serve warm or chilled.

Notes

• It's fine to substitute 5 cups of frozen and thawed peachimage: http://images.intellitxt.com/ast/adTypes/lb_icon1.png
  slices for the fresh.
   
• For additional sweetness, sprinkle the top with a teaspoon of sugarimage: http://images.intellitxt.com/ast/adTypes/icon1.png
  before baking.
   
• We've got more peach dessert favorites you'll love in our collection of Can't-Miss-Peach Recipes: 20 Easy Recipes with Peaches.

Read more at http://www.mrfood.com/Misc-Desserts/Cookie-Peach-Cobbler#UjJ0dbic9ksER3DW.99

 

Devled Egg Macaroni Salad by Mr. Food

Deviled Egg Macaroni Salad

What You'll Need:

• 1 pound elbow macaroni
• 6 hard-boiled eggs, chopped
• 1 cup chopped celery
• 3/4 cup sweet pickle relish, drained well
• 2 cups mayonnaise
• 2 tablespoons Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Paprika for sprinkling

What To Do:

1. In a large pot of boiling water, cook macaroni 7 to 9 minutes, or just until tender. Drain, rinse, and let cool.
2. In a large bowl, combine macaroni with remaining ingredients except paprika; mix well. Sprinkle with paprika and cover.
3. Refrigerate 1 hour or until ready to serve.

Notes

You may need to add a little more mayonnaise to moisten before serving.

Read more at http://www.mrfood.com/Misc-Salads/Deviled-Egg-Macaroni-Salad#VRPzy0evwUAZtX2O.99

Lemon Ice Box Cake - No Bake

 

 

 

Ingredients:

2 (8 oz.) boxes cream cheese, softened to room temp.

3/4 cup granulated sugar

3 tbsp. lemon zest (zest of two lemons)

 3/4 cup heavy cream

2 (6 oz.) bags Pepperidge Farm Lemon cookies)

1/2 cup milk

image: http://assets.pinterest.com/images/PinExt.png

image: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfujsJW71TkHq7H_H3PMvbxtgzkIbtZPBVvePbzoviVCZO7IB0S5f25wVftbRAsebSDmA1vHPXTEJu_yOOV6mjF9dWyqcqkSzh3KsW6o0S7a3WP-CVNLx3Ac5y0yG0mGMaIa1r5gaCpsre/s640/IMG_9266.JPG

Directions:

Using an electric or stand mixer, mix together cream cheese, sugar and lemon zest until smooth.  

image: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoySrpKpk5ckAxkeU8lJSMdRPbl7aOBl8ejAfdv1caG1JgbFCKNdSofPcSQw-5xZ58ki6RKafhMYGZD600duu4MNYnNJzNYD_uX3y896_4o686iPP_aYThuO6fdGbnTJRAjOycRB4pLXAy/s640/IMG_9269.jpg

Add in heavy cream and mix for about three minutes until thick and fluffy.

image: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm-bKyB-oclgNqCeXHSHm2gaHDic4qEjxhzEOvi3g7xQtHR-5SJdLSwzBga8emqggUZmfL5UYYAK1lJOLrYolAFD-AQJbfSmxzGhr6LCltrjKdtzAoXhUxv_6-teBcMgneflXNzo2RYiWG/s640/IMG_9272.JPG

Now, time to get started on the layers. Dip each cookie into the milk.

image: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPOQ0cYclvucIn05LJ9rzP8LqKZ5omnSZbBYtx4P8Gz-VplspvbPrPGvqkW9za8nRBMtqo-bmsVBsBLVT8TwZXEV8qdgSTrSV7krngJn09lyIjooCROgPKq6fdayavl8a4dlIp-WObLWbL/s640/IMG_9278.jpg

 Then layer into the bottom of an 8x8 baking dish. Note: You will probably have to break the cookies to get them to fit. Half the cookies in the bags of cookies I purchased were already broken. It's not a problem. It doesn't have to be neat. 

image: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX5ry6Sccau8LdjemQ8o7nJiYsL7PrcsTFt7Ep6z5WbrNQBG3O6MQX0I_xUcsqHTf8V3-4TNmcMpXTZy2ZF5i7YMKimyzBZF41c_TA6j4Gu7uMu4fxtz5w4GSbd4iml3VQnXKMtsX9aVFs/s640/IMG_9273.jpg

Spread 1/3 of the cream cheese mixture onto the cookies. 

image: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeVBaU0hHhEh0eggclQLgnOqRZsv2rJqLsi7LQiTE4E2x1X4TvlKi3mPCiSCsd-s-O6aeQNAoVY-2OXgcQvMqijSQDK2QG3FwlMQS6K1oq0IWf7HMv3whJusM9YwJsLEemkvh-DVFVzkcI/s640/IMG_9285.jpg

Continue this process two more times (layer of cookies followed by layer of cream cheese mixture). You should have three layers total.

image: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdQppMRTEOleCTmz8AwM1l7T8H-uc9LRTF67wND4pxG5zZ-dD_uCQtLlWlCJ9sxsB26oB8NqgntawjZrTF_-CxUsmjzfzak6GC6x7h0m5gLUXiXEkWYAiILBIbZK3rGKFKVtjUOoQUd-s8/s640/Lemon+Icebox+Cake.jpg

Cover the dish with plastic wrap and pop into the refrigerator for a minimum of 4 hours (or overnight).

image: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKWRrVLnAOp4As0BUp1a19hsh7Bk9zZs70JJg3BOKeJfcWNv-oSoaaPR_wdrl7aR_pjVBAyEl_f-5j34i03wHTot_ny2l-hqGAlWWBi6e9zEJ6coV-MaL4if02hfchV_Qnu8B75n9It9Zl/s640/IMG_9302.jpg

Slice and serve!

image: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbmRwfbnN2bio2dtdR7VT-WEWQ_M9cIse1gZ_tvf_P2n8La52FcqT_QEhYPu-CrnQLLv0FXHdg9EyP3gbML2zs-eG2Fnwgy8Vwv92N7e04nmcewd4ghfD3lK3c_7peaEFHGE-Irykg-Cir/s640/Lemon+Icebox+Cake+%2528copyright%252C+www.thecountrycook.net%2529.jpg

Cook's Note: Any type of firm cookie will work for this. If you can't find the Pepperidge Farm kind, you can use any type of crunchy, lemon cookie or even vanilla wafers. 

Read more at http://www.thecountrycook.net/2015/07/lemon-icebox-cake-no-bake.html#y5mIPkhkv5qCO1Wo.99

 

http://www.thecountrycook.net/2015/07/lemon-icebox-cake-no-bake.html

 

 

Print Version:

 

Lemon Icebox Cake

Ingredients:

2 (8 oz.) boxes cream cheese, softened

3/4 cup granulated sugar

2 tbsp. lemon zest (zest of two lemons)

3/4 cup heavy cream

2 (6 oz.) bags Pepperidge Farm Lemon cookies)

1/2 cup milk

whipped cream, for serving (optional)

Directions:

Using an electric or stand mixer, mix together cream cheese, sugar and lemon zest until smooth.  

Add in heavy cream and mix for about three minutes until thick and fluffy.

Dip each cookie into the milk and layer into the bottom of an 8x8 baking dish (breaking cookies if necessary to get them to fit.)

Spread 1/3 of the cream cheese mixture onto the cookie layer.

Continue this process two more times (a layer of cookies followed by a layer of cream cheese mixture).

You should have three layers total.

Cover the dish with plastic wrap and pop into the refrigerator for a minimum of 4 hours (or overnight).

Slice and serve with whipped cream. 

 

Awesome White Cupcake Recipe

White Wedding Cake Cupcakes

posted by Lori Lange

This recipe has been featured in a post on The Recipe Girl blog, with more photographs and information on the decorator tips that were used and which icing recipe is best (Wedding Cupcake Buttercream): How to Make Wedding Cupcakes. If you have questions, it might be helpful to read through the comments below– you might find the answer you were looking for.

 

PrintRecipe

Yield: 36 cupcakes
Prep Time: 15 min
Cook Time: 18 min

White Wedding Cake Cupcakes

I'm not usually one to use a boxed cake mix and doctor it up. I'm more accustomed to using entirely homemade recipes, but this one caught my eye and looked good. These turn out delicious, moist and fluffy cupcakes- perfect for holding buttercream frosting.

Ingredients:

1 (18.25 ounce) box white cake mix
1 cup all-purpose flour
1 cup granulated white sugar
3/4 teaspoon salt
1 1/3 cups water
2 Tablespoons vegetable or canola oil
1 teaspoon vanilla extract
1 cup sour cream
4 large egg whites

Directions:

1. Preheat oven to 325°F. Place cupcake liners in cupcake pans (you'll need approx. 36).
2. In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended.
3. Use ice cream scoop to fill prepared cupcake tins- fill about 3/4 full. Bake about 18 minutes, or until toothpick inserted in center comes out clean.

Tips:

*Recommend: Most companies have downsized the size of their cake mix. Some readers have made this recipe as indicated using the smaller size mix and still had great success. Others bought a 2nd mix and added in the missing ounces to the first box. It's up to you on what you want to try. Reading through some of the comments on the post may help...
*You can use either regular or light sour cream for this recipe, but heck... since it's a wedding cupcake and you want it to be as delicious and moist as possible, I recommend going for the full-fat kind.
*Add 1 teaspoon of almond extract (in addition to the vanilla) if you wish to have a different flavor.
*Using an ice cream scoop is perfect for getting the batter into the cupcake tins without spilling.
*You can also use this mix to make cake. Pour into greased and floured cake pans. Bake until toothpick inserted in center comes out clean.

Source: RecipeGirl.com (Adapted from weddingcake101.com)

http://www.recipegirl.com/2007/03/16/white-wedding-cake-cupcakes

Wedding Cupcake Buttercream

posted by Lori Lange

40191.1k1346k

This recipe has been featured in a how-to post on The Recipe Girl blog: How to Make Wedding Cupcakes. If you have questions about this icing and wedding cupcakes… it may be helpful to read through the comments/questions/answers below the recipe- many of your questions may be answered there!

PrintRecipe

Yield: Frosting for 12 cupcakes
Prep Time: 10 min

Wedding Cupcake Buttercream

This is my go-to recipe for icing basic cupcakes and wedding cake. It's so easy to make, and it works through a piping bag well.

Ingredients:

3 cups powdered sugar
1 cup butter, at room temperature
1 teaspoon vanilla extract
1 to 2 Tablespoons whipping cream

Directions:

1. In a large bowl, with a hand or stand mixer, cream together sugar and butter on low speed. Mix until well blended. Increase speed to medium and beat for another 3 minutes.
2. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for desired spreading/piping consistency.
3. Scoop into a piping bag and pipe decoratively onto cupcakes, or spread onto cupcakes as desired.

Tips:

*This recipe doubles or triples well.
*There is no need to sift the powdered sugar, unless you're worried that your sugar is quite lumpy.
*Do not try to replace the butter with margarine or shortening- it won't work out well.
*Add in color, if desired. I like to use colored gel paste instead of liquid food coloring- then you're not messing with adding additional liquid to the perfect consistency of the frosting. Gel paste is sold at craft stores and baking supply shops.
*For the cupcakes in the photograph above, I used a 1G Tip by Bakery Crafts to pipe the frosting.

http://www.recipegirl.com/2007/03/16/wedding-cupcake-buttercream/