Any recipe that doesn’t quite fit into any of the rest of the forum topics, is to be posted here.
Aline & B-man 
:? I’m not quite sure if you would consider this a dessert. That is how my family treats it so I offer it to you.
1 regular size package red colored jello
1 sm container sour cream
1 sm container cottage cheese
1 regular container cool whip
1 lg can fruit cocktail.
Mix jello powder with sour cream and cool whip until mix is pink. Add cottage cheese and drained fruit cocktail until well blended. Place in serving bowl or dish and refrigerate. It will set up during cooling. I serve this after our meal.
Options are yellow or orange jello with crushed pineapple and or mandarin oranges. Of course then it becomes yellow or orange fruit salad. lol Be sure to drain all fruit. 
patsAZ
Easy Cheesecake
Preheat oven to 350 degrees
Ingredients:
2 cans crescent rolls
3-8oz. pkgs. cream cheese, softened
2 cups sugar
1 tsp. vanilla
1/2 stick of melted butter (1/4 cup)
Spray a 13X9 glass pan with oil.
Open 1 can of rolls & unroll the dough, press the seams together to form a flat layer & place in the bottom of the oiled pan.
Cream 1 1/2 cups sugar, vanilla & cream cheese until smooth. Spread over dough.
Open & unroll the 2nd can of rolls & press seams together & place the dough over the cream cheese mixture.
Pour butter over the top & sprinkle with the remaining 1/2 cup sugar.
Bake for 15-25 minutes or until browned.
May be eaten hot from the oven or cooled, then chilled in the refrigerator until firm. When chilled it is more like a cheesecake.
(Originally posted by jwilson but transferred to appropriate category)
HIGHLAND SHORTBREAD
BASE:
12 OZ. FLOUR
3 OZ. SUGAR
6 OZ. BUTTER
Cream together, press into greased and floured 11" X 7" brownie pan evenly with heel of hand. Prick all over with a fork. Bake at 350 degrees for 20 to 30 minutes. Will rise slightly; don’t brown; cool.
FILLING:
4 oz. butter
2 tsp sugar
1/2 can condensed milk (Eagle Brand)
2 tbsp light corn syrup
Melt together in saucepan; simmer 5 minutes, stirring constantly; spread over base evenly; cool.
TOPPING:
1 large Cadbury Milk Chocolate bar
Melt in double boiler; spread on top of filling; cool; cut.
Chocolate Peanut Paté
Ingredients:
1 1/4 cups BLUE BUNNY® Premium Peanut Butter Panic Ice Cream
1/4 cup creamy peanut butter (not reduced fat)
1 cup milk chocolate chips
1 cup white chips
1/2 cup chopped honey roasted peanuts, optional
cookies, fresh fruit slices, croissants
Preparation:In a medium saucepan over low heat, combine ice cream, white and milk chocolate chips and peanut butter. Cook and stir until smooth. Remove from heat; stir in chopped peanuts, if desired. Place in a covered container and chill at least 2 hours. Bring to room temperature before serving.
Spread on cookies, fresh fruit, croissants, etc. Makes 2-1/4 cups (18-2 tablespoon servings)
Crêpe Batter
Makes about 20 6-inch Crêpes
1 Cup Flour
½ tsp. Salt
3 Large Whole Eggs, plus 1 yolk, beaten
2 Cups Milk
2 Tbsp. Butter, melted
Sift together the flour, salt, and set aside. Combine the eggs and milk and stir into the flour mixture. Blend in the melted butter. Let the batter stand, the longer it stands the better. (If you make the Apple-Applejack filling, you can let it stand while you cook the apples.) Lightly grease a heavy skillet and heat until a drop of water dances on the surface. For each crêpe, pour 2 Tbsp… Batter into the pan, tilt to cover the bottom, and cook until brown on one side, then turn to lightly brown the other side. Remove and set on plate or wax paper until ready to use.
- This is a very versatile recipe. You can make up a seafood salad and roll it up inside the crêpe, or just be real simple and use some fresh fruit, pie filling, jam or jelly. Use your imagination and I’m sure you’ll be pleased.
Apple-Applejack Filling
Makes enough filling for 20 crêpes
10 Large tart apples, peeled, cored and cut into 1-inch chunks
2 Tbsp. Butter
1 Cup Sugar or equivalent
1 Tbsp. Freshly squeezed lemon juice
½ tsp. Cinnamon
4 Tbsp. Water
4 Oz. Applejack Liquor:
2 to flambé the cooked apples 2 to flambé the finished, crêpes
Make up the crêpe batter and let it stand while you cook the apples; or make the crêpes ahead of time.
Place the cut-up apples in a saucepan with the butter, sugar, lemon juice, cinnamon and water. Cook over moderate heat, stirring gently, about 8 to 10 minutes. (The apples should soften but still hold some of their shape.)
Heat 2 oz. Of the applejack, pour over the apples and flambé. Divide the cooked filling among the crêpes, placing a spoonful on each and rolling it up. Place the filled crêpes close to each other in an ovenproof dish.
Preheat the oven to 350o Place the dish in the oven for 10-15 min. to heat. Remove from oven, heat the remaining 2 oz of applejack, set on fire and pour over the crêpes. Serve immediately.
- When you make this dessert, I suggest,
that you flambé the finished dish in
front of your guests. It is very impressive.
But, nowhere near the curtains!
Breakfast Bread Pudding
4 large eggs, well beaten
2 1/4 cups half and half
1/2 cup sugar
1/3 cup brown sugar
Orange zest from half of an orange
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/2 teaspoon nutmeg
7 to 9 slices raisin bread cut into 1/2-inch pieces
(you will need 4 cups bread cubes)
1 apple, peeled, cored and diced
1 cup chopped pecans
2 or 3 tablespoons butter, cubed
-
Preheat oven to 350-degrees and very lightly spray the bottom of a
2-quart baking dish. -
Combine beaten eggs and half and half and mix well with a whisk or
electric mixer. Add both sugars, orange zest, cinnamon, nutmeg and
ginger and mix well. -
Combine bread cubes, pecans, and apples in a bowl and toss to mix…
-
Transfer to baking dish. Pour the egg mixture evenly over the bread
cubes. Arrange butted on top. -
Bake in preheated oven for 45 minutes or until knife inserted in
center comes out clean. Cool for 30 minutes. -
Serve warm. May serve with whipped cream, ice cream, bourbon sauce
or caramel sauce. Garnish with apples and orange peel strips.Recipe Courtesy of Lyn Nichols, Host of What's Cookin'
A RICH DESSERT
Graham crackers 1c graham cracker crumbs
1c oleo 1lb pwd sugar
1/2c milk 2 egg whites
1 egg beaten 3/4c Crisco
1c sugar 1/2tsp vanilla
1c coconut 2tsp milk
1 1/2c nuts
In pan cook to boil oleo, 1/2c milk, 1 beatenegg, and sugar, then add coconut,nuts, and graham cracker crumbs. Line a 9X13 pan with whole graham crackers. Pour boiled mixture over the graham crackers. Beat until smooth powdered sugar, egg whites, Crisco, vanilla and 2Tb milk. then spread over boiled mixture.
Apple Pie Parfait
1 qt. Dannon® Natural Vanilla Yogurt
1 tsp. cinnamon, ground
1/4 cups brown sugar
1 1/2 cups apple slices, canned, drained
1 1/2 cups crushed oatmeal cookies
1/4 cup nuts (pecans or walnuts), chopped, toasted
- Place six 10-oz. parfait glasses on a clean work surface.
Mix cinnamon into yogurt. Into each parfait layer:
1/3 cup yogurt
1 tsp. brown sugar
2 Tbsp. apple slices
2 Tbsp. crushed cookies
1 tsp. toasted nuts
Repeat layer and serve.
Yields: 6 x 10-oz. Parfaits
Double Chocolate Raspberry Parfait
1 qt. Dannon® Natural Vanilla Yogurt
1 1/2 cups raspberries, fresh or frozen, thawed
3/4 cup chocolate wafer cookies, crushed
3/4 cup chocolate chips, minis
- Place six 10-oz. parfait glasses on a clean work surface.
Into each parfait layer:
1/3 cup yogurt
2 Tbsp. raspberries
1 Tbsp. crushed chocolate cookies
1 Tbsp. mini chocolate chips
Repeat layer and serve.
Yields: 6 parfaits
Georgia Peach
1 qt. Dannon® Natural Vanilla Yogurt
1 1/2 cups peaches, diced
3 Tbsp. brown sugar
1/4 tsp. cinnamon, ground
1 1/2 cups crispy rice cereal or frosted corn flakes
- In a bowl toss together peaches, brown sugar and cinnamon; reserve.
- Place six 10-oz. parfait glasses on a clean work surface. Into each parfait layer:
1/3 cup yogurt
2 Tbsp. peach mixture
2 Tbsp. crispy rice cereal or frosted corn flakes
Repeat layer and serve.
Yields: 6 x 10-oz. Parfaits
Red, White and Blue Parfaits
1 qt. Dannon® Natural Vanilla Yogurt
1 cup strawberries, hulled and sliced
1 cup blueberries
1 cup granola
1/2 cup maple syrup
- Place six 10-oz. parfait glasses on a clean work surface. Into each parfait layer: 2 Tbsp. diced strawberries 2 Tbsp. blueberries 2/3 cup yogurt 2 Tbsp. diced strawberries 2 Tbsp. blueberries 2 Tbsp. granolaDrizzle with 1 Tbsp. syrup and serve.Yields: 6 x 10-oz. Parfaits
Sand Castle with Sprinkl’ins® Parfaits
4.1 oz. DANNON® Sprinkl’ins® Lowfat Yogurt
4 shortbread (or vanilla wafer cookies or chocolate sandwich cookies)
5 assorted gummy worms, octopuses, sharks etc.
- Crumble 2 cookies in the bottom of a wide parfait glass or cup.2. Spoon about half of the DANNON® Sprinkl’ins® Lowfat Yogurt over the crumbs.3. Sprinkle the Sprinkl’ins MYSTERY SURPRISE® Strawberry Lowfat Yogurt’s sprinkles over the lowfat yogurt.4. Hide some sea gummies.5. Top with the remaining lowfat yogurt; crumble the remaining 2 cookies and put the remaining gummies on top.
Yield: 1 parfait
PBJ Cream Parfait
1 qt. Dannon® Vanilla Yogurt
1/2 cup peanut butter 1 1/2 cups strawberries, hulled, sliced
1/4 cup strawberry jam
1 1/2 cups crispy rice cereal or frosted corn flakes
-
Place the smooth peanut butter in a mixing bowl. Slowly add yogurt to the peanut butter and continue mixing until the ingredients are fully incorporated and smooth. Reserve mixture.
-
In a separate bowl combine the strawberries and the jam. 3. Place six 10-oz. parfait glasses on a clean work surface. Into each parfait layer: 1/3 cup peanut butter-yogurt mixture
2 Tbsp. strawberry mixture
2 Tbsp. crispy rice cereal or frosted corn flakes
Repeat layer and serve.
Yields: 6 x 10-oz. Parfaits
Orangecicle Parfait
1 qt. Dannon® Vanilla Yogurt
1/4 cups orange juice concentrate, thawed
1 1/2 cups Mandarin oranges, canned, drained
1 1/2 cups granola or crispy rice cereal
- In a bowl combine yogurt with orange concentrate; reserve.
- Place six 10-oz. parfait glasses on a clean work surface. Into each parfait layer: 1/3 cup yogurt
2 Tbsp. Mandarin oranges
2 Tbsp. granola or crispy rice cereal
Repeat layer and serve.
Yields: 6 x 10-oz. Parfaits
Tropical Parfait
1 qt. Dannon® Natural Vanilla Yogurt
1 cup Pineapple, canned, crushed, drained
1 1/2 cups Granola cereal
3/4 Coconut, toasted
- Place six 10-oz. parfait glasses on a clean work surface. Into each parfait layer: 1/3 cup yogurt 2 Tbsp. pineapple 2 Tbsp. granola 1 Tbsp. CoconutRepeat layer and serve.Yields: 6 x 10-oz. Parfaits
Strawberry Shortcake Parfait
1 qt. Dannon® Natural Vanilla Yogurt
1 cup Pineapple, canned, crushed, drained
1 1/2 cups Granola cereal
3/4 Coconut, toasted
- Place six 10-oz. parfait glasses on a clean work surface. Into each parfait layer: 1/3 cup yogurt 2 Tbsp. strawberries, hulled & diced 2 Tbsp. granola or crispy rice cerealRepeat layer and serve.
Yields: 6 x 10-oz. Parfaits
Nana Nillars Parfait
1 qt. Dannon® Natural Vanilla Yogurt
1 1/2 cups Vanilla cookies, crushed*
3 whole Bananas, peeled, sliced
1/4 cup Honey
Nutmeg, ground
Place six 10-oz. parfait glasses on a clean work surface. Into each parfait layer:
1/3 cup yogurt
2 Tbsp. crushed cookies
4-5 banana slices
1 tsp. honey
Repeat layer sprinkle with nutmeg and serve.
Yields: 6 x 10-oz. Parfaits
Luscious Lemon Parfait
1 qt. Dannon® Natural Flavors Vanilla low fat yogurt
3/4 cup lemon curd, prepared
1 1/2 cup graham crackers, crushed
3/4 cup toasted coconut
Whipped topping
- Place six 10-oz. parfait-style glasses on a clean work surface. Into each parfait layer:
1/3 cup yogurt
2 Tbsp. lemon curd
2 Tbsp. crushed graham crackers
1 Tbsp. coconut
Repeat process and serve.
Yields: 6 x 10 oz. parfaits
Grilled Pineapple and Yogurt Parfait
1/2 pineapple, cut into 2-inch pieces
1 Tbsp. canola oil
2 Tbsp. brown sugar
1 qt. Dannon® Light ’n Fit® Vanilla, Cherry Vanilla or Strawberry Nonfat Yogurt
1/2 cup chopped, toasted pecans
- Lay pineapple pieces on a flat surface and brush with oil. Place on a pre-heated grill and cook until well marked. Transfer to a bowl and toss with brown sugar. Cool mixture slightly.
- Place 4 (12 oz) wine or parfait-style glasses on work surface. Fill each with ½ cup yogurt, ¼ cup pineapple mixture and 1 Tbsp. nuts. Repeat layer and serve.
Yield: 4 servings (11 oz. per serving)