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  • 5 Ingredient D-Zerts - 4

    From Dave Drum@1:396/45 to All on Sun Jul 6 14:16:00 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Double-Chocolate Toffee Icebox Cake
    Categories: Five, Dairy, Chocolate
    Yield: 8 servings

    3 c 2% milk
    5 7/8 oz Box instant chocolate
    - pudding mix
    1 1/2 c Heavy whipping cream
    18 oz (2 pkg) chocolate wafers
    2 Heath candy bars' crushed

    In a large bowl, whisk milk and pudding mix 2 minutes.
    Let stand 2 minutes or until soft-set. In another large
    bowl, beat cream until stiff peaks form.

    Arrange 20 cookies on bottom of an 8-in. square baking
    dish. Spread a fourth of the chocolate pudding and a
    fourth of the whipped cream over cookies. Repeat layers
    3 times. Sprinkle with crushed candy bars. Refrigerate
    overnight.

    Bee Engelhart, Bloomfield Township, Michigan

    Makes: 8 servings

    RECIPE FROM: https://www.tasteofhome.com

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  • From Dave Drum@1:396/45 to All on Sun Jul 6 14:17:02 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Raspberry Sorbet
    Categories: Five, Fruits, Citrus
    Yield: 6 servings

    1/4 c + 1 1/2 ts fresh lemon
    - juice
    3 3/4 c Unsweetened raspberries
    2 1/4 c Confectioners' sugar

    Place all ingredients in a blender or food processor;
    cover and process until smooth. Transfer to a freezer
    container; freeze until firm.

    Karen Bailey, Golden, Colorado

    Makes: 6 servings

    RECIPE FROM: https://www.tasteofhome.com

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  • From Dave Drum@1:396/45 to All on Sun Jul 6 14:18:04 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: No-Bake Peanut Butter Oatmeal Bars
    Categories: Five, Nuts, Grains
    Yield: 9 servings

    1 c Creamy peanut butter
    3/4 c Honey
    3 c Old-fashioned oats

    In a small saucepan, combine peanut butter and honey.
    Cook and stir over medium-low heat until melted and
    blended. Remove from heat; stir in oats. Spread into a
    greased 9-in. square pan; press lightly. Cool to room
    temperature; cover and chill for 1 hour.

    Angela Lively, Conroe, Texas

    Makes: 9 bars

    RECIPE FROM: https://www.tasteofhome.com

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  • From Dave Drum@1:396/45 to All on Sun Jul 6 14:19:06 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: White Chocolate Macadamia Nut Cookies
    Categories: Cookiesm, Snacks, Nuts
    Yield: 30 servings

    1/2 c Butter; softened
    2/3 c Sugar
    1 lg Egg, room temperature
    1 ts Vanilla extract
    1 c + 2 tb A-P flour
    1/2 ts Baking soda
    1 c Macadamia nuts; chopped
    1 c White baking chips

    Set oven @ 350ºF/175ºC.

    In a large bowl, cream butter and sugar until light and
    fluffy, 5-7 minutes. Beat in egg and vanilla. In another
    bowl, whisk flour and baking soda; gradually beat into
    creamed mixture. Stir in nuts and baking chips.

    Drop by tablespoonfuls 2 in. apart onto ungreased baking
    sheets. Bake 10-13 minutes or until golden brown. Cool
    on pans 1 minute. Remove to wire racks to cool
    completely.

    Cathy Lennon, Newport, Tennessee

    Makes: 2 1/2 dozen

    RECIPE FROM: https://www.tasteofhome.com

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  • From Dave Drum@1:396/45 to All on Sun Jul 6 14:20:08 2025
    45
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cake & Berry Campfire Cobbler
    Categories: Fruits, Cakes
    Yield: 12 servings

    42 oz (2 cans) raspberry pie
    - filling
    15 1/4 oz Box yellow cake mix
    1 1/4 c Water
    1/2 c Oil
    Vanilla ice cream; opt

    Prepare grill or campfire for low heat, using 16-20
    charcoal briquettes or large wood chips.

    Line an ovenproof Dutch oven with heavy-duty aluminum
    foil; add pie filling. In a large bowl, combine the cake
    mix, water and oil. Spread over pie filling.

    Cover Dutch oven. When briquettes or wood chips are
    covered with white ash, place Dutch oven directly on top
    of 8-10 of them. Using long-handled tongs, place
    remaining briquettes on pan cover.

    Cook until filling is bubbly and a toothpick inserted in
    the topping comes out clean, 30-40 minutes. To check for
    doneness, use the tongs to carefully lift the cover. If
    desired, serve with ice cream.

    June Dress, Boise, Idaho

    Makes: 12 servings

    RECIPE FROM: https://www.tasteofhome.com

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  • From Dave Drum@1:396/45 to All on Sun Jul 6 14:21:10 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Maple Ricotta Mousse W/Candied Pecans
    Categories: Nuts, Cheese, Dairy
    Yield: 2 servings

    2/3 c Maple syrup
    1/4 c Chopped pecans
    1/2 c Heavy whipping cream
    1 1/4 c Whole-milk ricotta cheese
    1/2 c Mascarpone cheese

    Place syrup in a small saucepan; bring to a boil. Reduce
    heat; simmer, uncovered, 5 minutes. Transfer to a bowl;
    cool completely.

    In a small heavy skillet, cook and stir pecans over
    medium heat, about 3 minutes. Drizzle with 1 tablespoon
    cooked syrup; cook and stir 1 minute longer. Spread on
    foil to cool.

    In a small bowl, beat cream until soft peaks form. In a
    large bowl, beat ricotta and mascarpone cheeses until
    light and fluffy. Gradually beat in 1/3 cup cooled
    syrup; gently fold in whipped cream.

    To serve, spoon mousse into dessert dishes. Drizzle with
    remaining cooled syrup; top with candied pecans

    Kathleen Gill, Pahrump, Nevada

    Makes: 2 servings

    RECIPE FROM: https://www.tasteofhome.com

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  • From Dave Drum@1:396/45 to All on Sun Jul 6 14:22:12 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Quick Icebox Sandwiches
    Categories: Dairy, Chocolate, Breads
    Yield: 2 Dozen

    3 3/8 oz Box instant vanilla pudding
    - mix
    2 c Cold milk
    2 c Whipped topping
    1 c Miniature semisweet
    - chocolate chips
    24 Whole graham crackers,
    - halved

    Mix pudding and milk according to package directions;
    refrigerate until set. Fold in whipped topping and
    chocolate chips.

    Place 24 graham cracker halves on a baking sheet; top
    each with about 3 tablespoons filling. Place another
    graham cracker half on top. Wrap individually in waxed
    paper; freeze until firm, about 1 hour. Serve sandwiches
    frozen.

    Sandy Armijo, Naples, Italy

    Makes: 2 dozen

    RECIPE FROM: https://www.tasteofhome.com

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  • From Dave Drum@1:396/45 to All on Sun Jul 6 14:23:14 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Shortbread Cookie
    Categories: Five, Cookies, Snacks
    Yield: 12 servings

    1 c Unsalted butter; softened
    1/2 c Sugar
    2 c A-P flour
    Confectioners' sugar; opt

    Set oven @ 325ºF/165ºC.

    Cream butter and sugar until light and fluffy, 5-7
    minutes. Gradually beat in flour. Press dough into an
    ungreased 9-in. square baking pan. Prick with a fork.

    Bake until light brown, 30-35 minutes. Cut into squares
    while warm. Cool completely on a wire rack. If desired,
    dust with confectioners' sugar.

    Pattie Prescott, Manchester, New Hampshire

    Makes: 16 cookies

    RECIPE FROM: https://www.tasteofhome.com

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  • From Dave Drum@1:396/45 to All on Sun Jul 6 14:24:16 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Coconut Creme Chocolates
    Categories: Chocolate, Candy
    Yield: 30 servings

    7 oz Jar marshmallow creme
    2 2/3 c Sweetened shredded coconut;
    - toasted
    1 ts Vanilla extract
    ds Salt
    5 oz Milk chocolate candy bar;
    - chopped
    1 1/2 ts Shortening

    In a large bowl, mix marshmallow creme, coconut, vanilla
    and salt until blended. Refrigerate, covered, at least 1
    hour.

    Shape mixture into 1" balls. Place on a waxed paper
    lined baking sheet. Refrigerate, covered, at least 3
    hours.

    In a microwave, melt chocolate and shortening; stir
    until smooth. Dip coconut balls in chocolate; allow
    excess to drip off. Place on waxed paper; let stand
    until set.

    Dolores Wilder, Texas City, Texas

    Makes: 2 1/2 dozen

    RECIPE FROM: https://www.tasteofhome.com

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