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*~Tamara~* | 1 Sep 03:32
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Famous Recipes - Chocolate Peanut Butter Ice Cream Pie

Chocolate Peanut Butter Ice Cream Pie

1-1/2 cups chocolate cookie crumbs
2 Tbsp. chopped peanuts
1/4 cup melted butter
2 cups chocolate ice cream, softened
4 cups vanilla ice cream, softened
1/2 cup peanut butter
1/4 cup chopped peanuts

Preheat oven to 350 degrees F. In medium bowl, combine
cookie crumbs, 2 Tbsp. chopped peanuts and melted
butter and mix well. Press into bottom and up sides of
9" pie pan. Bake at 350 degrees F for 5-6 minutes
until set. Cool completely. 

When crust has cooled, spread softened chocolate ice
cream in bottom of crust. Freeze for 30 minutes.
Meanwhile, combine vanilla ice cream and peanut butter
in large bowl and beat until peanut butter is
thoroughly blended with ice cream. 

Spread over chocolate ice cream in crust and top with
remaining chopped peanuts. Cover and freeze for at
least 6 hours. Let stand at room temperature for 10
minutes before slicing and serving.

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*~Tamara~* | 1 Sep 02:17
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Famous Recipes - Peanut Butter and Milk Chocolate Chip Cookie Pie

Peanut Butter and Milk Chocolate Chip Cookie Pie 

1/2 cup (1 stick) butter or margarine, softened 
2 eggs, beaten 
2 teaspoons vanilla extract 
1 cup sugar 
1/2 cup all-purpose flour 
1 cup Milk Chocolate Chips 
1 cup Peanut Butter Chips 
1 cup chopped pecans or walnuts 
1 unbaked 9-inch pie crust 
Sweetened whipped cream or ice cream(optional) 

Heat oven to 350°F.

Beat butter in medium bowl; add eggs and vanilla. Stir
together sugar and flour; add to butter mixture. Stir
in milk chocolate chips, peanut butter chips and nuts;
pour into unbaked pie crust.

Bake 50 to 55 minutes or until golden brown. Cool
about 1 hour on wire rack; serve warm with sweetened
whipped cream or ice cream, if desired. 8 to 10
servings.

To reheat: One slice at a time, microwave at HIGH
(100%) 10 to 15 seconds. 

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*~Tamara~* | 1 Sep 02:10
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Famous Recipes - Peanut Butter Cake with Fluffy Chocolate Frosting

Peanut Butter Cake with Fluffy Chocolate Frosting

Solid vegetable shortening for greasing the pans 
Flour for dusting the pans 
1 package (18.25 ounces) plain yellow cake mix 
1 1/3 cups water 
1/3 cup smooth peanut butter 
1/3 cup vegetable oil 
3 large eggs 
1 teaspoon pure vanilla extract 
Fluffy Chocolate Frosting (see recipe below) 
1/2 cup chopped dry-roasted peanuts, for garnish 

Place a rack in the center of the oven and preheat the
oven to 350F. Lightly grease two 9-inch round cake
pans with solid vegetable shortening, then dust with
flour. Shake out the excess flour. Set the pans aside.

Place the cake mix, water, peanut butter, oil, eggs,
and vanilla in a large mixing bowl. Blend with an
electric mixer on low speed for 30 seconds. Stop the
machine and scrape down the sides of the bowl with a
rubber spatula. Increase the mixer speed to medium and
beat 2 minutes more, scraping the sides down again if
needed. The batter should look well combined. Divide
the batter evenly between the prepared pans, smoothing
it out with the rubber spatula. Place the pans in the
oven, side by side. 

Bake the cakes until they spring back when lightly
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*~Tamara~* | 1 Sep 03:45
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Famous Recipes - Orange Pecan Cream Cheese Muffins

Orange Pecan Cream Cheese Muffins

1 3 ounce pack cream cheese, softened
1/4 cup sugar
1 egg, beaten
1/2 cup orange juice
1 3/4 cups buttermilk baking mix
1/4 cup chopped pecans
6 tablespoons orange marmalade

In mixing bowl, beat cream cheese and sugar. Add egg
and juice. Beat well. Stir in biscuit mix only until
dry ingredients are moistened. Fold in pecans.

Grease six jumbo muffin tins. Spoon 1/4 cup batter
into each cup.
Spoon 1 teaspoon marmalade into center of each muffin.
Divide remaining batter over marmalade.

Bake at 400ºF for 20 minutes or until golden brown.
Let stand 5 minutes before removing to cooling rack.

       
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*~Tamara~* | 1 Sep 03:19
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Famous Recipes - Pineapple Orange Popsicles

Pineapple Orange Popsicles

8 oz. carton vanilla yogurt
8 oz. can crushed pineapple, undrained
6 oz. can frozen pineapple orange juice concentrate,
thawed
8 paper drink cups
8 wooden sticks

In a blender container or food processor, combine
yogurt, pineapple and juice concentrate and blend
until smooth. Fill each drink cup with about 1/3 cup
pineapple mixture and freeze until partially frozen,
about 1 hour.

Insert sticks and freeze until firm, 2 more hours.
Peel off paper cups to serve.

8 pops.

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*~Tamara~* | 1 Sep 04:39
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Famous Recipes - Self Frosting Pineapple-Coconut Cake

Self Frosting Pineapple-Coconut Cake

1 can crushed pineapple in syrup (8 3/4 oz can)
1/3 cup shortening
1/2 cup sugar
1 teaspoon vanilla
1 egg
1 1/4 cup flour (sifted all purpose)
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup coconut (flaked)
1/3 cup brown sugar
1/3 cup walnuts
3 tablespoon margarine or butter (melted)

Thoroughly drain pineapple, reserving 1/2 cup of the
syrup. Beat together shortening, sugar and vanilla.
When creamy, beat in egg.

Sift together flour, baking powder and salt; add to
creamed mixture alternately with reserved syrup,
beating after each addition.

Spread 1/2 of batter in greased and floured 8" round
cake pan. sprinkle with crushed pinapple. Cover with
remaining batter.

In small bowl, combine coconut, brown sugar, walnuts
and butter. sprinkle over batter.
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*~Tamara~* | 1 Sep 16:13
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Famous Recipes - Individual Blueberry Trifles

Individual Blueberry Trifles 

3 cups fresh blueberries, divided   
1-1/4 cups sugar   
2 Tbs sweet (cream) sherry (optional)   
1 cup heavy (whipping) cream   
1 Tbs confectioners sugar   
8 slices pound cake (half of a 10.75-ounce frozen
cake)   
1 package (2-3/4 ounces) vanilla pudding and pie
filling mix   
1-1/4 cups milk   
1 tsp vanilla extract   

In a medium-sized bowl, place 2-1/2 cups of the
blueberries; stir in sugar and sherry; with a fork,
mash about one-third of the blueberries. In another
bowl, whip cream and confectioners sugar; set aside.
Cut pound cake in 1-inch cubes. Prepare pudding as
directed, using only 1-1/4 cups milk; place plastic
wrap or waxed paper directly on pudding. 

Stir vanilla into cooled pudding; fold in half of the
sweetened whipped cream. In eight parfait or wine
glasses, or dessert bowls, arrange alternate layers of
cake cubes, sugared blueberries and pudding, repeating
twice. Cover loosely with plastic wrap; chill. Just
before serving, top with remaining whipped cream and
blueberries. Sprinkle with toasted sliced almonds and
top with mint leaves, if desired.
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*~Tamara~* | 1 Sep 02:14
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Famous Recipes - Chocolate Magic Mousse Pie

Chocolate Magic Mousse Pie 

1 envelope unflavored gelatin 
2 tablespoons cold water 
1/4 cup boiling water 
1 cup sugar 
1/2 cup Cocoa 
2 cups (1 pt.)cold whipping cream 
2 teaspoons vanilla extract 
1 package packaged graham cracker crumb crust (6 or 9
oz.) 
Refrigerated whipped light cream in pressurized can or
frozen whipped topping, thawed  

Sprinkle gelatin over cold water in small bowl; let
stand 2 minutes to soften. Add boiling water; stir
until gelatin is completely dissolved and mixture is
clear. Cool slightly. 

Mix sugar and cocoa in large bowl; add whipping cream
and vanilla. Beat on medium speed, scraping bottom of
bowl often, until mixture is stiff. Pour in gelatin
mixture; beat until well blended. 

Spoon into crust. Refrigerate about 3 hours. Garnish
with whipped cream. Store covered in refrigerator. 

6 to 8 servings. 

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*~Tamara~* | 1 Sep 03:42
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Famous Recipes - No Bake Cranberry Coconut Bars

No Bake Cranberry Coconut Bars

1/2 cup butter
1/2 cup brown sugar
1 1/2 cup quick rolled oats
1/4 cup light corn syrup
1/2 cup dried cranberries
1/2 cup sweetened flaked coconut
1/2 cup walnut pieces

Place butter in an 8-inch square, microwave-safe
baking dish.
Microwave until the butter is melted.
Stir in the brown sugar until dissolved. Stir in the
rest of the ingredients. Press the mixture firmly into
the dish.

Microwave for three to five minutes or until lightly
browned. If your microwave does not have a rotating
carousel, rotate the dish twice during cooking.
Let the cookies cool and then cut them into bars with
a sharp knife. Wrap them individually to pack in a lunch.

       
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*~Tamara~* | 1 Sep 15:56
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Famous Recipes - Apple and Prune Cobbler with Buttermilk Biscuit Crust

Apple and Prune Cobbler with Buttermilk Biscuit Crust

2 pounds firm cooking apples
1 cup pitted prunes (about 8 ounces)
1/2 cup walnut pieces, coarsely chopped
1/2 cup plus 1 tablespoon sugar
1/2 teaspoon cinnamon
2 tablespoons all-purpose flour
2 tablespoons fresh lemon juice
Buttermilk Biscuit Dough
1 tablespoon milk or buttermilk

Peel, halve and core the apples.  Slice each half into
5 or 6 wedges, from stem to blossom end.  Slice each
prune into 3 or 4 strips.  In a large bowl, combine
the apples, prunes and chopped walnuts.

Preheat the oven to 375F.  In a bowl, combine 1/2 cup
of the sugar, the cinnamon and the flour.  Toss with
the fruit and nut mixture.  Pour the filling into a 1
1/2 quart shallow baking dish, sprinkle on the lemon
juice and dot with the butter.

On a lightly floured surface, roll the Buttermilk
Biscuit Dough a little less than 1/4 inch thick,
slightly larger than the baking dish.  Transfer the
dough to the top of the filling and trim any overhang
even with the rim of the dish.  Flute the edge of the
dough at the rim.  Slash 4 or 5 vent holes about 1
inch long in the center of the crust.  Paint the dough
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