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Old 11-06-2008, 01:36 AM
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LazyBear LazyBear is offline
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Default Dessert recipes

Pumpkin Twinkie Dessert

1 package (15 ounces) Hostess Twinkies (10 Twinkies)
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 container (8 ounces) frozen nondairy whipped topping, thawed, divided
2 packages (3.4 ounces each) instant vanilla pudding
1 can (15 ounces) pumpkin
1 teaspoons pumpkin pie spice
1 cup milk
Additional pumpkin pie spice

Slice Twinkies in half lengthwise and place cream-side up, in single layer in 9 x 13-inch baking dish. Using a mixer, blend together cream cheese, confectioners' sugar and of whipped topping until smooth. Spread evenly over Twinkies.

Combine pudding mix, pumpkin, pumpkin pie spice and milk. Whisk until well blended and layer over cream cheese mixture. Carefully spread remaining whipped topping over pumpkin. Lightly sprinkle with pumpkin pie spice. Refrigerate several hours or until set.

Makes 9 to 12 servings.


Pie in a Jar - single serving

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Old 11-26-2008, 07:46 PM
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LazyBear LazyBear is offline
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making these for Thanksgiving, instead of full size pies.

Mini Apple Turnovers

1 package (8 ounces) cream cheese, softened
3/4 cup butter, softened
1 egg, separated
3 tablespoons cold water, divided
2 cups all-purpose flour
7 cups thinly sliced peeled tart apples (about 6 medium)
3/4 cup sugar
1-1/2 teaspoons ground cinnamon

Additional sugar, if fruit is too tart.
Pre-made canned pie fillings can be used: blueberry, cherry or mixed berry
Use Jam and add a few smashed frozen berries to the mix to give it a fresh flavor. I use the Smuckers 100% fruit, not the cheap stuff. Doesn't take much for each one. (Jam: peach/apricot, raspberry, boysenberry)

In a large bowl, beat cream cheese and butter until smooth. Refrigerate the egg white. Beat egg yolk and 2 tablespoons water into cream cheese mixture. Gradually add flour until well blended. Shape pastry into a ball. Cover and refrigerate for 1 hour.
Meanwhile, in a large skillet, combine the apples, sugar and cinnamon. Cover and cook over low heat for 8-10 minutes or until apples are tender. Remove from the heat.
Turn the pastry onto a lightly floured surface. Roll to 1/8-in. thickness; cut into 4-in. circles. Top each circle with apple mixture. Brush edges of pastry with water; fold pastry over filling and seal edges well.
In a small bowl, whisk egg white and remaining water; brush over pastry. Sprinkle with additional sugar if desired.
Place on greased baking sheets. Bake at 375 for 18-22 minutes or until golden brown. Remove to wire racks to cool. Serve with ice cream if desired. Yield: 2 dozen.
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Old 11-26-2008, 10:33 PM
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LazyBear LazyBear is offline
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found this boxed mix in my cupboard, so I'm baking this pie tonight. My Pie - photo link


this only takes a few minutes to prepare, very easy!

Pecan Pumpkin Pie
1, 17.5 oz package Krusteaz Pecan Bar Mix (1 pouch each
crust mix, pecan filling mix and pecans)
1/4 cup (1/2 stick) butter or margarine, softened
1 cup canned pumpkin
1/3 cup sugar
2 eggs
3/4 teaspoon pumpkin pie spice
1/2 cup water

Preheat oven to 350F.
Place full pouch crust mix in medium bowl. Cut in butter or margarine with a fork or pastry blender until crumbly. Press crust mixture firmly into bottom and up sides of lightly greased 9-inch pie pan. Bake 8-10 minutes or until edges begin to brown.

In medium bowl, whisk together pumpkin, sugar, 1 egg and pumpkin pie spice until blended. Spread evenly over baked pie crust.

Sprinkle pecans evenly over pumpkin filling. Set aside.

In medium bowl, whisk together full pouch pecan filling mix, water and 1 egg until blended. Immediately after stirring, pour gently over pumpkin and pecan layer.

Bake 50-55 minutes or until center does not jiggle when lightly shaken and top begins to brown.

Cool completely before cutting. Garnish with caramel sauce and fresh whipped topping, if desired.
Makes 8 servings.
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Old 12-07-2008, 09:56 PM
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If you like Pumpkin Chocolate Chip Cookies, try this recipe. Yum!

no eggs, oil, or water

Pumpkin Chocolate Chip Cake

1 choc cake mix, any kind
1 can (15 oz) pumpkin,
1 cup semi sweet choc chips - finely chopped up in food processor,
1 cup pecans chopped,
2 tsp pumpkin spice.
Pour into greased cake pan or glass casserole dish.
Then top the batter with more chips and pecans, so you won't need frosting.
Bake 350 for 26-30 minutes, test center with toothpick.

serve it warm straight from the oven!

Rice Pudding with fruit

fruit has natural pectins to thicken the pudding

5 cups milk ( or 2 1/2 cups of cream and 2 1/2 c milk)
1 cup uncooked white rice
1 cup sugar
3 tablespoons cold butter, unsalted
1/4 teaspoon salt, optional
1 teaspoon vanilla extract
1/2 cup dried apricots or peaches, minced (pulsed in foodprocessor with sugar)
1/2 teaspoon ground cinnamon

Spread butter around the bottom half of slow cooker.

Combine all ingredients in the slow cooker. Stir to blend well. Cover and cook on HIGH for 1 1/2 to 3 hours; stir once after about an hour. Or, cook on high for the first 30 minutes, turn to low and cook as long as needed to get desired thickness.

Check after the first 2 hours of low cooking and stir. If the rice is not absorbing the milk quickly enough, turn the slow cooker to HIGH again. Keep covered at all times.

Slow Cooker temperatures vary widely among different brands. Serves 8.
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Old 01-10-2009, 08:52 PM
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Wengmama Wengmama is offline
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Cornflake Bars
1 cup sugar
1 cup light corn syrup
Bring to a boil and remove from heat

Add 1 1/2 cups peanut butter and 2 t vanilla, blend til smooth.
Pour over 6 cups cornflakes.
Press mixture into 9 x 13 pan
Melt together 1/2 bag of choc chips and 1/2 bag butterscotch chips and pour onto bars.

Cool and eat.

I like to healthy it up a little by adding a cup of flaxseed and wheat germ to the cereal mix. You can also make this with cheerios.

Healthier version~
5 cups cornflakes
1 cup pb
1/2 cup chocolate chips
1/2 cup butterscotch chips
1 cup wheat germ
1 cup ground flaxseed

Melt the pb and chips together and mix in the cereal, seed, and wheat germ. Press into 9x13 pan and cool.
My blog
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Old 01-15-2009, 08:36 PM
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1 c. flour
1 stick butter
1/2 c. chopped nuts
Mix together and spread in bottom of 9x13 pan. Bake 15 minutes at 400 degrees. Cool.

Filling: Cook 2 small boxes of chocolate pudding with 2 1/2 cups milk (instead of 4). Spread over crust when cool. Top with layer of Cool Whip and chopped nuts.

Mix: 8 oz. Cool Whip 1 c. confectioners sugar


1 pkg. yellow cake mix
1 (20 oz.) can crushed pineapple w/juice
3/4 c. sugar
2 (3-1/2 oz.) pkgs. instant vanilla pudding
3 c. milk
1 c. heavy cream
1/4 c. confectioner's sugar
1 tsp. vanilla extract
*optional - 3/4 c. flaked coconut, toasted

Prepare cake according to package instructions. In medium saucepan combine pineapple with sugar, cook over medium heat, stirring occasionally until thick and syrupy about 20 minutes. When cake is done, remove from oven. Pierce top of cake with fork at 1-inch intervals. Pour pineapple mix over top of cake; spread evenly. Cool completely.
In medium bowl combine pudding with milk. Blend until thick. Spread pudding over cake. In medium bowl, beat cream until soft peaks form. Add confectioner's sugar and vanilla. Continue beating cream until stiff. Spread over cake, refrigerate 24 hours. Sprinkle the coconut.
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Old 01-15-2009, 08:40 PM
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graham crackers
vanilla Jello pudding (not instant)
blueberry, peach or cherry pie filling
1 pint whipped cream
small marshmallows

Line a 12x9 pan with graham crackers. Make Jello vanila pudding (3 cups size) Do not use instant. Pour over crackers. Cover with Saran Wrap and let cool overnight. Pour pie filling over vanilla pudding. Whip 1 pint whipping cream, sweetened a bit. Add 1 handful of small marshmallows. Let cool; cut and serve.
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Old 01-15-2009, 08:43 PM
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1 cup sugar
1 cup butter
4 tablespoons cocoa
2 eggs, beaten
45 graham wafer crackers (broken into 5 pieces each)


1 cup sugar
1 cup Crisco shortening
1 cup milk
4 1/2 tablespoons flour
1/2 teaspoon vanilla extract


Melt butter, adding sugar and cocoa, over medium heat. Bring to a boil, constantly stirring, until all sugar crystals are dissolved and mixture is thick. Remove from heat.
Add eggs very, very slowly, constantly stirring. While still beating, return to heat, continue to cook for 1 1/2 minutes. (Make sure to add eggs slowly in order to avoid chunks of cooked egg.)

Combine with broken pieces of graham crackers. Place in a greased 9 X 13-inch cake pan and compress very well.


Blend sugar and Crisco together. Bring milk and flour to a boil over medium heat until thick. Add milk and flour mixture by the teaspoonful to the Crisco and sugar mixture.
While still warm, beat on high speed while combining both ingredients. Add vanilla; continue beating until fluffy.

When done, spread the icing liberally over the cake. Place in refrigerator until completely cooled (1-2 hours).

Top with shaved chocolate.
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Old 01-15-2009, 09:03 PM
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1 box cake mix - any flavor to compliment Jello
1 box Jello - your choice of flavor (try Lemon, Orange, Cherry or Strawberry)
1 carton Cool Whip

Bake cake as usual. When finished, poke holes in cake with thin wooden spoon handle, bamboo skewer or fork.

Mix Jello with one cup hot water only. Let Jello cool slightly, then pour into holes in cake.

Top with Cool Whip and chill for 2 hours or overnight.

over 18 years ago, my youngest son called it "Pokey Cake".
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Old 01-19-2009, 11:48 AM
kimthechef kimthechef is offline
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Default Peanut Butter / Butterscotch Rice Krispies

These are soooooo YUMMMMY!!!! They are very addicting!

Peanut Butter / Butterscotch Rice Krispies

1 C White Sugar
1 C Corn Syrup
1 C Peanut Butter
6 C Rice Krispies
1 C Butterscotch Chips
1 C Chocolate Chips

Melt together white sugar and corn syrup just until sugar melts. Add peanut butter. Pour over the rice krispies. Press into a 9x13 pan.
Melt together the butterscotch chips and chocolate chips over a double boiler just until smooth. Spread over the rice krispies. Place in refrigerator until set. Enjoy!
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