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No-Bake Chocolate, Peanut Butter, Corn Flake Bars (via MoNJ)

No-Bake Chocolate, Peanut Butter, Corn Flake Bars

SERVES 16

3 cups corn flakes, crushed
1 cup crunchy peanut butter
1/2 cup sugar (I reduced to 1/4 cup)
1/2 cup white corn syrup
6 ounces chocolate chips

Heat peanut butter, sugar and corn syrup over low heat to melt. (be sure sugar is completely melted in, or it will be gritty) Stir in cereal.
Pat into a 8x8 lightly greased pan. (I line my pan with foil and then lightly spray it. When it is time to cut them, the foil lifts right out.)

Melt chocolate chips over low heat or in the microwave and spread over top. Cool until firm.

Recipezaar: Recipe #241181

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=136569

 
Tropical Orange and Coconut Balls (via Prepared Pantry...note from cheezz)

They are from The Prepared Pantry email booklet called "The No-Bake Cookie Guide".... toward the bottom of
this page.

Tropical Orange and Coconut Balls
(Texture of pecan sandies)

3-1/2 cups vanilla wafer cookie crumbs (a 12-oz. box will yield 4 cups - I measured)
2 cups powdered sugar
1-1/2 cups pecans, chopped (I used walnuts)
1/3 cup frozen orange juice concentrate, thawed, undiluted
1/2 cup butter, melted
1-1/2 cups sweetened flaked coconut

In mixing bowl of stand mixer, combine cookie crumbs, powdered sugar and chopped nuts. Mix in the oj and melted butter. Mix for 1-2 minutes (don't skip this step - it's crucial - otherwise the mix will be too dry and you'll never get it to form balls).
Shape into 1" balls and roll in the coconut. Refrigerate to firm.

Note: The recipe doesn't say, but I made 60 one-inch balls out of this

Link: http://www.preparedpantry.com/baking-guides.htm
http://www.preparedpantry.com/baking-guides.htm

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=126821

 
No Bake - Chocolate Coconut Drop Cookies (via Eleanor)

No Bake - Chocolate Coconut Drop Cookies

Mix together in a large bowl:
3 cups oatmeal
½ cup coconut (and enough to roll balls into)
½ cup chopped nuts
6 tablespoons cocoa

Cook together:
½ cup butter
½ cup milk
2 cups regular sugar

Boil 1 minute. Add 1 teaspoon vanilla. Pour liquid into dry ingredients. Stir well. Cool Slightly. Roll from teaspoon into some coconut and let set up in refrigerator.

(Mixture should be moist to roll easily.)

Freezes well.

http://eat.at/swap/forum1/137518_Heres_two_without_peanut_butter

 
No Bake - Date Balls (via Eleanor)

No Bake - Date Balls

2 tablespoons butter
1½ cups dates, pitted and chopped
1 cup sugar
2 eggs beaten
¼ teaspoon salt
2½ cups rice krispies cereal
½ cup finely chopped walnuts
1 teaspoon vanilla
2 cups flaked coconut (enough to roll balls into)

Combine butter, sugar, eggs and salt and mix well. Add chopped dates. Heat and cook, stirring constantly, for about 10 minutes, until mixture is very thick. Remove from heat and cool. Add vanilla.

Add rice krispies and chopped nuts. Mix well, using hands if necessary. Form into small balls (small ice cream scoop) and roll into coconut. Let set up in refrigerator.

http://eat.at/swap/forum1/137518_Heres_two_without_peanut_butter

 
Best Ever No-Bake Cheesecakes (via GayR, from Woman's World)

Basic No-Bake Lemon Cheesecake

1 envelope (.25 oz.) unflavored gelatin
1/3 cup whole milk
1 cup graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
3 pkgs. (8 oz. each) cream cheese, at room temperature
1 can (14 oz.) sweetened condensed milk
2 cups thawed frozen whipped topping
1 teaspoon grated lemon zest

In small microwave-safe bowl, sprinkle gelatin over whole milk; let stand until softened, 5 minutes. Microwave on High in 10-second intervals, stirring, until dissolved.

Coat 8" springform pan with cooking spray. Combine crumbs and sugar; stir in butter. Press into bottom of pan. On medium-high speed, beat cream cheese and condensed milk until smooth and fluffy, 2-3 minutes. Gradually beat in gelatin mixture until blended. Fold in topping; stir in zest. Spread in pan. Cover; refrigerate at least 8 hours. Run knife around edge of cheesecake; remove side of pan.

Makes 12 servings.


STRAWBERRY-COCONUT CHEESECAKE

Prepare basic recipe, replacing sugar in crust with 3/4 cup sweetened, flaked coconut. Spread 1/4 cup strawberry jam over crust. Soften gelatin in 3 Tablespoons strawberry syrup, omitting whole milk. Before folding in whipped topping, beat in 1 Tablespoon strawberry extract and 1 drop red food coloring. Omit zest. Spread in pan; refrigerate. Just before serving, garnish edge with additional whipped topping. Arrange 12 strawberries (halved) and 1 whole strawberry on top.
KEY LIME CHEESECAKE

Prepare basic recipe, replacing whole milk with 1/4 cup bottled Key lime juice. Before folding in whipped topping, beat in additional 1/4 cup Key lime juice and 6 drops green liquid food coloring. Stir in 1 Tablespoon grated lime zest along with lemon zest. Spread in pan; refrigerate. Just before serving, garnish with additional whipped topping and lime slices.
S'MORES CHEESECAKE

Prepare basic recipe, replacing graham cracker crumbs with chocolate graham cracker crumbs. Melt 1/2 cup mini chocolate chips; cool. Beat melted chips into cream cheese and milk mixture before adding gelatin mixture. After folding in whipped topping, omit zest and stir in 1 cup mini marshmallows, 1/2 cup chocolate graham cracker pieces (1/2" each) and 1/3 cup mini chocolate chips. Spread in pan; gently press 1/2 cup mini marshmallows and 1/2 cup chocolate and/or plain graham cracker pieces into top. Sprinkle with 1/4 cup mini chocolate chips. Refrigerate. Just before serving, drizzle with 3 Tablespoons mini chocolate chips (melted).
Woman's World (Instant Gourmet) 5/24/10http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=154642

 
Ultimo's No-Bake Blueberry Squares (via Cheezz, via allrecipes.com)

Ultimo's No-Bake Blueberry Squares

Ready In: 1 Hour 15 Minutes
Servings: 16

Ingredients:
1 1/2 cups graham cracker crumbs
3 tablespoons white sugar
1/2 cup butter or margarine, melted

1 (8 ounce) package cream cheese, softened
1 cup white sugar

1/4 teaspoon salt
2 teaspoons vanilla extract
1/2 teaspoon lemon juice
1 (8 ounce) tub frozen whipped topping, thawed
3 cups frozen blueberries

Directions:
1. In a medium bowl, stir together the graham cracker crumbs and 3 tablespoons of sugar. Mix in the melted butter. Sprinkle evenly into the bottom of a 9 inch square baking dish, and pack down into a solid crust.
2. In a large bowl, beat cream cheese with 1 cup of sugar until smooth. Stir in salt and lemon juice. Fold in the whipped topping until well blended, then fold in the frozen blueberries. Spoon over the crust in the baking dish, and spread evenly. Cover with plastic wrap and refrigerate for at least 1 hour before slicing into squares and serving.

http://allrecipes.com/recipe/ultimos-no-bake-blueberry-squares/

 
Strawberry Charlotte Russe (via Meryl)

STRAWBERRY CHARLOTTE RUSSE

INGREDIENTS:

2 envelopes gelatin
1/2 cup cold water
1 cup mashed fresh strawberries (about 1 pint)
1 cup sugar
2 cups heavy whipping cream, chilled
1 tsp vanilla
1 cup sliced fresh strawberries *Note: If strawberries are too tart, use less, about 1/4 cup
2 packages sponge-type ladyfingers (24 ladyfingers, split)
Sliced strawberries for topping

DIRECTIONS:

1. In a 1-cup glass measuring cup, soften gelatin in cold water for 5-10 minutes. Place glass measuring cup in saucepan filled with 1-inch of water and heat until gelatin dissolves, stirring often. Set aside.
2. In a small pan, heat mashed strawberries with sugar until sugar is dissolved. Remove from heat. Add gelatin and mix well. Let cool to room temperature.
3. Line a 9" or 10" springform pan, bottom and sides, with ladyfingers (stand them up rounded side out).
4. In a chilled mixer bowl with chilled beaters, whip the cream a minute or so; then add the vanilla. Whip until stiff.
5. Gently fold whipped cream into the cooled strawberry mixture, just until blended. Fold in 1/4 - 1 cup sliced strawberries.
6. Fill pan with strawberry mixture.
7. Chill several hours or overnight.
8. Just before serving, slice several strawberries for topping. Place on top of cake around the edges or in overlapping circles.

Adapted from Baker Boulanger/Marcy Goldman.

 
Lemon Ice Cream Surprise (via Meryl)

I wanted a stronger lemon taste, so I added much more lemonade (about 4 oz/1/2 cup more). This, of course, made the ice cream a lot thinner than it was supposed to be, but it still came out great.

LEMON ICE CREAM SURPRISE

INGREDIENTS:

2 cups graham cracker crumbs
1/4 cup margarine, melted (I used unsalted butter)
1/2 gallon vanilla ice cream, softened
1 (6.00 ounces) can frozen lemonade concentrate, thawed

DIRECTIONS:

1. From the poster: "I use an 8" square Pyrex baking dish for this." (I used a metal 8x8 baking pan).
2. Mix graham cracker crumbs and melted margarine.
3. Spread evenly in the bottom of your dish.
4. Thoroughly mix together vanilla ice cream with lemonade concentrate.
5. Pour ice cream mixture onto prepared crust.
6. Freeze at least 4 hours before serving. (I recommend covering the pan and freezing overnight).

9 servings

posted by Mer - Recipezaar

http://eat.at/swap/forum1/86345_REC_Lemon_Ice_Cream_Surprise

 
Ghirardelli Sinful Chocolate Truffles (via Meryl)

GHIRARDELLI SINFUL CHOCOLATE TRUFFLES

I used a different method, but used the listed amounts for the chocolate and butter, and substituted half & half for the cream.

INGREDIENTS:

1/4 cup heavy whipping cream
2 bars (8 ounces total) bittersweet chocolate baking bars, broken in 1/4-inch pieces (recommended: Ghirardelli)
6 tablespoons unsalted butter, cut into small pieces
1/3 cup Ghirardelli unsweetened cocoa

DIRECTIONS:

In a small saucepan, bring the cream to a simmer. Remove from the heat and stir in the chocolate and butter. In a medium sized skillet, bring 1/2 inch of water to a slow simmer. Set the saucepan in the skillet over low heat. Stir mixture just until chocolate has completely melted. Remove from heat. Pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least 2 hours.

Pour the cocoa into a pie plate. Line an airtight container with waxed paper. Dip a melon baller or small spoon into a glass of warm water and quickly scrape across the surface of the chilled truffle mixture to form a rough 1-inch ball. Drop the ball into the cocoa. Repeat with the remaining truffle mixture. Gently shake the pie plate to coat truffles evenly. Transfer truffles to the prepared container, separating layers with additional waxed paper. Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months.

Yield: 30 truffles

Recipe courtesy Ghirardelli Chocolate Company
Show: Food Network Challenge
Episode: Chocolate Festival Fantasies

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26147,00.html

 
Mexican Ice Cream Sundaes With Cinnamon Chocolate Sauce (via Meryl)

MEXICAN ICE CREAM SUNDAES WITH CINNAMON CHOCOLATE SAUCE

(I added 1 tsp vanilla extract to the chocolate sauce).

From the poster: "Dulce de leche ice cream is caramel-flavored. Vanilla would taste great here, too."

INGREDIENTS:

3/4 cup sweetened flaked coconut
2/3 cup heavy cream
6 ounces bittersweet chocolate, broken into pieces (I used Ghirardelli 60%)
1 teaspoon ground cinnamon
1 pinch salt
1 1/2 pints dulce de leche ice cream or vanilla ice cream (I used vanilla ice cream and coffee/espresso ice cream).
1/4 cup redskin peanuts or unsalted peanuts (I used lightly salted peanuts, chopped)

DIRECTIONS:

Preheat oven to 350 degrees.
Spread coconut on a rimmed baking sheet; toast, tossing occasionally, until brown and fragrant, about 10 minutes (I baked about 6 minutes). (store at room temperature up to 1 day).
In a medium saucepan over medium-high heat, bring cream to a boil; remove from heat.
Add chocolate, cinnamon and salt. (I heated everything over a double boiler).
Let stand 1-2 minutes.
Whisk until chocolate is melted and mixture is shiny (cover and refrigerate up to 2 days; before serving, reheat in double boiler or the microwave).
Remove ice cream from freezer 15 minutes before serving.
Scoop into bowls; top with warm sauce, peanuts and coconut.

6 servings

http://www.recipezaar.com/235018

 
Raspberry Fool (via Meryl)

RASPBERRY FOOL

(Note: I do this a little differently - I whip the cream until soft peaks form, gradually add the sugar, then whip to stiff peaks. I omit the extra 1 1/2 cups raspberries for topping or layering, but it sounds like it would be nice. Also, it's always a good idea to check the sugar - depending on how tart the raspberries are, this may need a little more, to taste. I chill it at least 3 hours).
(I've used both fresh raspberries and frozen, unsweetened raspberries, thawed).

Ingredients:

3 cups raspberries, divided
1 cup heavy cream
1/4 cup sugar

Directions:

Puree 1 1/2 cups raspberries in a food processor until smooth; press through sieve and discard seeds.

In a medium bowl, whip heavy cream with sugar to soft peaks; gently fold in raspberry puree. Spoon into glasses, topping or layering with another 1 1/2 cups raspberries.
Cover; refrigerate at least 1 hour or up to overnight.

Courtesy of: Everyday Food - Episode: Memories of Athens
from foodtv.ca (food network canada)

 
Melons with Ginger Syrup (via Meryl)

MELONS WITH GINGER SYRUP

"Melons, mint, and a fresh ginger syrup are delicious complements in this fruit salad. Cutting the melons in large cubes enhances their big, juicy flavor. For this salad, I like to use a combination of four melons, choosing from cantaloupe, honeydew, Santa Claus, Persian, casaba, or seedless watermelon."

INGREDIENTS:

1/4 cup granulated sugar
1/4 cup water
3-1/2-inch-long piece fresh ginger (1 inch wide), peeled and very thinly sliced
8 cups mixed 3/4-inch melon cubes (from 5 to 8 pounds melon)
Leaves from 5 sprigs mint (small leaves left whole; larger leaves sliced into thin strips)

DIRECTIONS:

Combine the sugar and water in a small saucepan. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves. Add the ginger and reduce the heat to low. Cook for 7 minutes to let the ginger infuse. Strain through a fine sieve, let cool, and refrigerate until completely chilled.

Just before serving, mix the melon cubes in a large serving bowl and pour on just enough of the ginger syrup to lightly coat the melons, about 1/4 cup. Toss with the mint leaves.

Serves four to six; yields 1/3 cup syrup.

From Fine Cooking

 
Strawberry Cream Pie (via Meryl)

STRAWBERRY CREAM PIE

Sometimes I double this and put it into a springform pan - it seems to hold up better when doubled. I've also made this with frozen raspberries, thawed and drained.

INGREDIENTS:

8 oz. pkg. cream cheese; softened
1/4 cup sugar
1/2 teaspoon vanilla
dash nutmeg
1 cup (+ additional for garnish) strawberries; sliced
1 cup heavy whipping cream
1/4 cup sifted powdered sugar
9-inch graham cracker crust

DIRECTIONS:

Combine cream cheese, sugar, vanilla and nutmeg until well blended. Mash 1 cup strawberry slices, stir into cream cheese mixture. Whip cream with powdered sugar until stiff peaks form; fold into cream cheese mixture; spoon into crust. Chill several hours or overnight.

Before serving, garnish with sliced strawberries in an overlapping circle on pie.

Optional: Serve with whipped cream and a mint leaf on the side.

 
Tike Treat (via Meryl)

TIKE TREAT

INGREDIENTS:

1/2 cup chopped pecans (I used toasted pecans)
1/4 cup coconut
4 bananas
1 cup lemon or orange juice (I used fresh orange juice)

DIRECTIONS:

1. Place pecans and coconut in a small paper bag.
2. Peel bananas and cut into 5 slices.
3. Roll banana slices in the juice.
4. Put banana slices in the bag and shake.
5. Put banana slices on a tray.
6. Refrigerate for 1 hour and serve.

4 servings

Source of Recipe: "First Capital Favorites of York, PA"


Link: http://www.food.com/recipe/tike-treat-96676

 
Frozen toffee pie

You could sub whipped cream for the topping

1 package (3 ounces) cream cheese, softened
2 tablespoons sugar
1/2 cup half-and-half cream
1 carton (8 ounces) frozen whipped topping, thawed
1 package (8 ounces) milk chocolate English toffee bits, divided
1 graham cracker crust (9 inches)
Directions
In a large bowl, beat cream cheese and sugar until smooth. Beat in cream until blended. Fold in whipped topping and 1 cup toffee bits.
Spoon into crust; sprinkle with remaining toffee bits. Cover and freeze overnight. Remove from the freezer 10 minutes before serving. Yield: 6-8 servings.

 
REESES Squares (5 Ingredient No Bake Peanut Butter and Chocolate Treats)

REESES Squares
(5 Ingredient No Bake Peanut Butter and Chocolate Treats)
These bars are EXTREMELY RICH and not for people with a fear of CHOCOLATE and PEANUT BUTTER (if those people actually exist)!!! Very easy no bake 5 ingredient recipe! —

1 1/2 cups crushed graham cracker crumbs
1 lb confectioners' sugar
1 1/2 cups peanut butter
1 cup butter, melted
1 (12 ounces) bag milk chocolate chips

1. Combine graham crumbs, sugar and peanut butter and mix well.
2. Blend in melted butter until well combined.
3. Press mixture evenly into a 9 x 13 inch pan.
4. Melt chocolate chips in microwave or in double boiler.
5. Spread over peanut butter mixture.
6. Chill until firm and cut into bars.

via Recipezaar

http://www.food.com/recipe/reeses-squares-5-ingredients-no-bake-reeses-29679

 
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