Pumpkin Pie Pudding Recipe



1/2 cup sugar, divided

2 tablespoons cornstarch

1 3/4 cups 1% low-fat milk

1 large egg

1/2 cup canned unsweetened pumpkin

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

1/8 teaspoon ground nutmeg

Cooking spray

1/4 cup chopped walnuts

Dash of salt

1/4 cup heavy whipping cream


1. Combine 6 tablespoons sugar and 2 tablespoons cornstarch in a medium saucepan over medium heat. Combine milk and egg, stirring well with a whisk. Gradually add milk mixture to sugar mixture, stirring constantly, and bring to a boil. Cook for 1 minute, stirring constantly. Remove from heat.

2. Combine pumpkin and the next 4 ingredients (through ground nutmeg) in a bowl, stirring well. Slowly add pumpkin mixture to milk mixture, whisking constantly. Place pan over low heat, and cook for 3 minutes or until thoroughly heated, stirring constantly (do not boil). Divide pudding evenly among 4 dessert bowls, and cover surface of pudding with plastic wrap. Chill.

3. Line a baking sheet with foil, and coat foil with cooking spray. Place the remaining 2 tablespoons sugar, walnuts, and a dash of salt in a small nonstick skillet; cook over low heat until sugar dissolves and is golden (about 3 minutes), stirring frequently to coat nuts. Transfer mixture to prepared baking sheet, and cool completely. Coarsely chop nuts.

4. Place cream in a bowl. Beat with a mixer at high speed until stiff peaks form. Top each serving with 2 tablespoons whipped cream and about 1 tablespoon nuts.

via Pumpkin Pie Pudding Recipe | MyRecipes.com.


Pecan Pie Recipe



Servings: 6-8

3 eggs

1 cup corn syrup

1 teaspoon vanilla extract

1 1/4 cups pecan halves

2/3 cup sugar

1/3 cup butter (melted)

1 pie crust


1 Filling————.

2 Beat eggs lightly with an electric mixer or fork until combined.

3 Stir in corn syrup, sugar, butter and vanilla extract.

4 Stir well.

5 Stir in pecan halves and pour filling into crust.

6 Bake in a 350 degree preheated oven, for 45 minutes or until knife comes out clean.

7 Tip: Cover edge of pie crust with aluminun foil for first 25 minutes of bake time, then remove for remaining 20 minutes, to prevent the crust from burning.

via Pecan Pie Recipe – Food.com – 20832.

Ultimate Fantasy Deep-Fried Cheesecake Recipe



2 cups graham cracker crumbs

1/4 cup sugar

7 tablespoons butter, melted

3 (8-ounce) packages cream cheese, softened

1 cup sugar

3 eggs

1 (4-ounce) bar white chocolate, melted and cooled slightly

For Deep-Fried Rolls:

Vegetable oil, as needed

1 egg

1 cup milk

30 Oriental spring roll wrappers

1 (4-ounce) bar semisweet chocolate, chopped

Powdered sugar, as needed

8-ounce chocolate sauce in squirt bottle, for garnish

Whipped cream, for garnish

Mint sprigs, for garnish

Spider spatula, optional


Preheat oven to 350 degrees F.


In a medium bowl, using a wooden spoon, combine cracker crumbs, 1/4-cup sugar, and melted butter. Press the mixture firmly on bottom, and 1-inch up the sides of a 9-inch springform pan. Bake for 8 minutes until crumbs become slightly golden in color. Using an electric mixer, in a large bowl, combine cream cheese and sugar and blend until fluffy. Beat in eggs, 1 at a time and continue to beat until mixture becomes light, about 3 minutes. Stir in melted chocolate using a rubber spatula. Carefully pour batter into the prepared crust and bake for 45 minutes. Let cool completely on wire rack. Chill for 8 hours before serving. Cut the cheesecake into uniform pieces approximately 3 by 1-inch in size. Do this 30 times.

Deep-Fried Cheesecake Rolls:

Heat vegetable oil in a deep fryer to 365 degrees F. Whisk 1 egg with 1-cup milk to make an egg wash. Using a pastry brush, lightly moisten each spring roll wrapper with the egg wash. Blot off excess egg wash with paper towel. Place each piece of cheesecake in the middle of a wrapper and sprinkle with the chopped chocolate. Fold top of wrapper down over the cheesecake, and both sides toward the center. Roll each piece of cheesecake toward you until it is completely rolled up making sure the roll is tightly packed with its edges sealed. Place powdered sugar in a medium bowl. Gently place rolls into the oil and cook until golden brown, for about 2 minutes. Using tongs or a spider, remove the golden-brown rolls from the oil and place each roll in a bowl of powdered sugar and coat well. Place deep-fried rolls on paper towels to cool slightly before serving.

Drizzle with chocolate sauce, top with whipped cream, and garnish with a mint leaf.

via Paula Deen Ultimate Fantasy Deep-Fried Cheesecake Recipe — PaulaDeen.com.

Swag Bars Recipe | MyRecipes.com




1 3/4 cups creamy peanut butter

3/4 cup sugar

3/4 cup light-colored corn syrup

1 1/2 cups (6 ounces) chopped lightly salted, dry-roasted peanuts

3 1/2 cups (4 ounces) whole-grain flaked cereal (such as Total), finely crushed

Cooking spray

1/3 cup (2 ounces) chopped dark chocolate


1. Combine first 3 ingredients in a heavy saucepan over medium-high heat. Cook 4 minutes or just until mixture begins to boil, stirring constantly. Remove from heat; stir in peanuts and cereal. Spread mixture evenly into a 13 x 9–inch baking pan coated with cooking spray.

2. Place the dark chocolate in a small microwave-safe bowl. Microwave at HIGH 1 minute or until chocolate melts, stirring every 20 seconds. Drizzle chocolate evenly over peanut mixture. Score into 36 bars while warm.

via Swag Bars Recipe | MyRecipes.com.

Heavenly Chipped Chocolate and Hazelnut Cheesecake Recipe – Allrecipes.com



Original recipe makes 1 9-inch cheesecake

1/3 cup semisweet chocolate chips

1 1/2 cups vanilla wafer crumbs

3/4 cup hazelnuts – toasted, skinned and coarsely chopped

2 tablespoons white sugar

3 tablespoons butter, melted


3 (8 ounce) packages cream cheese, softened

1 cup white sugar

3 eggs, lightly beaten

3 tablespoons hazelnut liqueur

1 cup semisweet chocolate chips


2/3 cup semisweet chocolate chips

13 skinned, toasted hazelnuts

1/4 cup sour cream, room temperature

1 tablespoon hazelnut liqueur



Preheat oven to 300 degrees F (150 degrees C).

Using a blender or a food processor, finely chop 1/3 cup semisweet chocolate chips. Transfer ground chocolate to a mixing bowl. Add vanilla wafer crumbs, ground hazelnuts, 2 tablespoons white sugar, and melted butter or margarine. Mix until well combined. Press onto the bottom and up the sides of a 9 inch springform pan. Bake in preheated oven for 15 minutes. Allow to cool.

Raise oven temperature to 350 degrees F (175 degrees C).

In a large bowl, beat the cream cheese until fluffy. Gradually add 1 cup white sugar; mix well. Add the eggs and 3 tablespoons liqueur. Mix until well blended. Coarsely chop 1 cup of the semisweet chocolate chips, and stir the chocolate into the cream cheese mixture. Pour batter into the cooled crust.

Bake in preheated 350 degrees F (175 degrees C) oven for 1 hour. Let cake cool in oven for 1 hour. Remove outer ring from pan; allow cake to cool completely.

Melt 2/3 cup semisweet chocolate chips over hot (not boiling) water. Stir until smooth. Dip 13 hazelnuts into the chocolate, covering one-half of each nut. Shake off the excess chocolate. Place on a waxed-paper lined plate and chill until set.

Stir the sour cream into the remaining melted chocolate and mix well. Add 1 tablespoon liqueur. Spread glaze on top of the cooled cheesecake. Garnish with chocolate-dipped hazelnuts.

via Heavenly Chipped Chocolate and Hazelnut Cheesecake Recipe – Allrecipes.com.

Sweet Pea’s Kitchen » Peanut Butter Pudding Cookies


Peanut Butter Pudding Cookies

Soft peanut butter pudding cookies bursting with milk chocolate chips, peanut butter chips, and Reese’s Pieces.

YIELD: 3 dozen cookies PREP TIME: 15 minutes COOK TIME: 10 minutes TOTAL TIME: 25 minutes


2 1/4 cup all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 (3.4 ounce) box instant vanilla pudding

3/4 cup unsalted butter, softened

1/2 cup creamy peanut butter

1/2 cup sugar

1/2 cup light brown sugar

2 large eggs

1 teaspoon vanilla extract

1 tablespoon honey

1 cup milk chocolate chips

1 cup reese’s pieces

1 cup peanut butter chips


Preheat the oven to 35o°F. Line 2 cookie sheets with parchment paper.

In a medium bowl, whisk together flour, baking soda, salt and pudding; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter, peanut butter, sugar and brown sugar on medium speed until light and fluffy, about 3 to 4 minutes. Add eggs, scraping down the sides of the bowl as needed. Add vanilla extract and honey and beat until combined. Reduce speed to low and add flour mixture, beat to combine. Add chocolate chips, reeses pieces and peanut butter chips and mix until incorporated. Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.

Roll a heaping tablespoon of dough into a 1½-inch ball between your palms and then place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart (you should be able to fit 12 cookies on each sheet). Using your palm, gently flatten the dough balls until they are about ¾ inch thick.

Bake 10 minutes. Let cookies cool on sheets for 2 minutes before transferring cookies to wire racks to cool completely.

via Sweet Pea’s Kitchen » Peanut Butter Pudding Cookies.