Kellys Kitchen - Dessert

7/29/2019 Kellys Kitchen - Dessert

1/11


2/11

Caramel Pecan Ice Cream Dessert

1 cups all purpose flour1 cup chopped pecans1 cup lightly packed brown sugar1 cup oats1 cup margarine, melted1 cups caramel sundae sauce

8 cups vanilla ice cream, slightly softened

Combine flour, pecans, brown sugar and oats in large bowl.

Add melted margarine; mix well.

Pat in a thin layer on a large baking sheet with sides.

Bake at 400 degrees, stirring occasionally for 15 minutes, or until golden.

Crumble while warm. Cool.

Press half of crumb mixture into 13 x 9 x 2 inch pan.

Drizzle with half of sauce.

Spread with ice cream and remainder of crumbs and sauce.

Cover and store in freezer.

Enjoy!!

Kelly Semple

Box 505, Sangudo, Alberta

Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099

e-mail: [email protected]

www.south awoutfitters.com

RReennee && KKeellll SSeemm llee


3/11

Chocolate Mint Freeze

This creamy five-ingredient treat is loaded with chocolate flavor and a hint ofpeppermint. Frosty servings are great for small get-togethers. Store any leftovers in thefreezer for whenever your sweet tooth comes calling.

1 cups cold milk1 package (3.9 ounces) instant chocolate pudding mix

cup miniature semisweet chocolate chips1 cup heavy whipping cream teaspoon peppermint extract

In a large bowl, whisk milk and pudding mix for 2 minutes; let stand for 2 minutes onuntil soft set.

Stir in chocolate chips.

In a small bowl, beat cream until it begins to thicken. Add peppermint extract; beat until

soft peaks form. Fold into pudding.

Transfer to an ungreased 8 inch square dish. Cover and freeze for 2 hours or until firm.

Remove from the freezer 15 minutes before cutting.

Yield: 9 servings

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





4/11

Ice Cream Sandwich Dessert

Cover bottom of casserole with ice cream sandwiches that have been cut in half.

Put holes in sandwiches and pour Amaritto, Baileys, Baileys Mint, etc. (about 1 cup)over them.

Cover with Cool Whip.

Sprinkle with nuts (toasted) and chocolate syrup.

Freeze

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





5/11

Jell-O Chocolate Peanut Butter

Parfaits

3 tablespoons milk3 tablespoons Kraft Smooth Peanut Butter1 cup thawed Cool Whip Topping1 package (4 serving size) Jell-O chocolate instant pudding

Add mild gradually to peanut butter in a medium bowl, stirring with a wire whisk untilwell blended.

Add whipped topping; stir until well blended. Set aside.

Prepare pudding as directed on package.

Spoon half of the pudding evenly into 6 parfait glasses; top with peanut butter mixture.

Cover with remaining pudding.

Refrigerate at least 30 minutes or until ready to serve.

Store any leftover dessert in refrigerator.

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





6/11

Jell-O Creamy Layers1 package (170gram) Jell-O powder1 litre tub frozen Cool Whip

Dissolve 1 package Jell-O jelly powder, any flavour, in 3 cups of boiling water.

Whisk in 1 litre tub of frozen Cool Whip whipped topping.

Pour into individual serving dishes.

Chill until set.

Top with additional thawed Cool Whip topping.

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





7/11

Peach or Apple Dumpling4 fresh peaches or apples (peel the peaches and can peel apples or not) cut intoquarters

2 cans of crescent rolls (separate rolls)

Roll 1 quarter of fruit starting with the large end of the crescent roll. It doesnt have to

cover all the fruit. Put in 9 x 13 inch baking dish.

2 sticks of butter1 cups sugar1 teaspoon cinnamon

Combine these 3 ingredients and bring to a boil.

Pour over crescent roll covered fruit.

Pour 12 ounces of Sprite over peaches or 12 ounces of Coke over apples.

Cook uncovered for 45 minutes at 350 degrees.

Yield: 16 servings of one dumpling each

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





8/11

Pineapple Delight

Crust: cup butter or margarine2 cups graham cracker crumbs cup granulated sugar

Filling:1 cups icing sugar cup butter or margarine, softened2 eggs19 ounces crushed pineapple, drained1 cup whipping cream

Crust: Melt butter in saucepan over medium heat. Stir in crumbs and sugar. Reserve 1cup for topping. Press remaining crumbs into ungreased 9 x 13 inch pan. Bake at 350degrees for 10 minutes. Cool.

Filling: Beat icing sugar and butter together well. Add eggs, 1 at a time, beating untilsmooth. Spread over crumb layer. Scatter pineapple over top. Whip cream until stiff.Spread over pineapple. Pineapple may be folded into cream, if desired, beforespreading. Sprinkle with reserved crumbs.

Yield: 15 pieces.

Strawberry Delight: Omit pineapple. Drain juice from 15 ounce frozen slicedstrawberries. Stir in 1 tablespoon cornstarch. Heat and stir until boiling and thickened.Cool. Stir in berries and use in place of pineapple.

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





9/11

Pumpkin DessertWhen Im baking this cinnamon-spiced dessert, our kitchen smells wonderful. Thelayered pumpkin squares taste just as good and are a family favorite during the fallseason. In fact, they never last very long in our house!

1 package (18 ounces) yellow cake mix cup butter, melted

3 eggs1 can (30 ounces) pumpkin pie mix1 can (5 ounces) evaporated milk cup sugar cup all purpose flour3 teaspoons ground cinnamon

In a large mixing bowl, combine the cake mix, butter and one egg until crumbly. Setaside cup for toping.

Press the remaining crumb mixture into a greased 13 x 2 inch baking dish.

In a mixing bowl, beat the remaining eggs. Add pie mix and milk; pour over crust.

Combine the sugar, flour, cinnamon and reserved crumb mixture; sprinkle over pumpkinlayer.

Bake at 350 degrees for 40-50 minutes or until top is golden brown. Cool on a wire rackfor 1 hour.

Refrigerate for 2 hours or until chilled before cutting.

Yield: 12-15 servings Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





10/11

Sex In The Pan

Crust: cup butter or margarine1 cup flour2 tablespoons sugar cup finely chopped nuts (optional)Filling:

8 ounces cream cheese, softened1 cup icing sugar1 envelope of whipped topping cup milk6 serving size instant chocolate pudding2 cups milk4 serving size instant vanilla pudding1 cups milk

Crust:Melt butter in saucepan. Stir in flour, sugar and nuts. Press in a 9 x 13 inch pan. Bake

in 325 degree oven for about 15 minutes. Cool.

Filling:Blend cream cheese and icing sugar together well. Spread over cooled base.

Whip topping with first amount of milk as directed on package. Spread over cheeselayer. Beat chocolate pudding mix with second amount of milk for 2 minutes. Pour overcream layer. Beat vanilla pudding mix with third amount of milk for 2 minutes. Pour overchocolate layer. Top with second whipped topping.

May be garnished with shaved chocolate. Chill overnight.

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





11/11

The Big O9 x 13 inch chocolate cake4 boxes Whip and Chill Chocolate Mousse2 large containers Cool Whip6 Skor bars

Bake chocolate cake, cool and crumble.

Make mousse, then chill.

Thaw Cool Whip and crush the Skor bars.

In a large bowl place the following layers:

the crumbled cake1 container of Cool Whip chocolate mousse

3 of the crushed Skor bars

Repeat the 4 layers.

Chill in the refrigerator overnight.

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099




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Kellys Kitchen - Dessert