By Ann Hudson
Sunday, August 24, 2008
August 25, 2008 09:31 am
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Simple and delicious.
Chocolate Chip Cookie Delight
1 tube (16-1/2 oz.) refrigerated chocolate chip cookie dough
1 pkg. (8 oz.) cream cheese, softened
1 C. confectioners’ sugar
1 carton (12 oz.) frozen whipped topping, thawed, divided
3 C. cold milk
1 pkg. (3.9 oz.) instant chocolate pudding mix
1 pkg. (3.4 oz.) instant vanilla pudding mix
Chopped nuts and chocolate curls, optional
Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 14-16 minutes or until brown. Cool on a wire rack.
In a large mixing bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over crust.
In a large bowl, whisk milk and pudding mixes for two minutes; let stand for two minutes or until soft-set. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with nuts and chocolate curls if desired.
Cover and refrigerate for eight hours or overnight until firm.
Yield: 15 servings.
Super-Easy Kids’ Snack
1 pkg. (7-1/2 oz.) refrigerated flaky buttermilk biscuits
1 milk chocolate candy bar (1.55 oz.)
2 tsp. cinnamon-sugar
Flatten each biscuit into a 3-in. circle. Break candy bar into 10 pieces; place a piece on each biscuit. Bring up edges to enclose candy and pinch to seal.
Place on an ungreased baking sheet. Sprinkle with cinnamon-sugar. Bake at 450° for 8-10 minutes or until golden brown.
Yield: 10 servings.
Cinnamon
Zucchini
Bread
3/4 C. sugar
1/4 C. unsweetened applesauce
1/4 C. canola oil
2 egg whites
1 tsp. vanilla extract
1-1/2 C. all-purpose flour
1-1/2 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/4 tsp. baking soda
1-1/4 C. shredded peeled zucchini
1/2 C. raisins
In a mixing bowl, beat the sugar, applesauce, oil, egg whites and vanilla until well blended. Combine the flour, cinnamon, baking powder, salt, nutmeg and baking soda; gradually beat into sugar mixture. Fold in zucchini and raisins.
Transfer to an 8-in. x 4-in. x 2-in. loaf pan coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Yield: 1 loaf (12 slices).
Ann Hudson lives on Cottonville Road. She loves cooking and sharing recipes with others.
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Photos
Ann Hudson