Kids and nursing moms need plenty of snacks and desserts all day long!  There is plenty of variety here: chocolate, fruit, cakes, and cookies.

24 ice cream sandwiches
16 oz. cool whip
1 jar caramel sundae topping
1 bag of reeses peanut butter cups, coarsely chopped
Line a 9x13" pan with foil.  Lay half the icecream sandwiches (whole) in the bottom of the pan, trimming the last one to get it to fit.  Top with half of the cool whip, half of the caramel sundae topping, and half of the candy.  Repeat these steps again, cover and freeze.  Enjoy!
24 ice cream sandwiches
16 oz. cool whip
1 jar caramel sundae topping
1 bag of reeses peanut butter cups, coarsely chopped
Line a 9x13" pan with foil.  Lay half the icecream sandwiches (whole) in the bottom of the pan, trimming the last one to get it to fit.  Top with half of the cool whip, half of the caramel sundae topping, and half of the candy.  Repeat these steps again, cover and freeze.  Enjoy!
1/3 cup fruit juice concentrate
2 (.25 oz.) envelopes knox gelatin
Pour the juice into a small saucepan.  Sprinkle the gelatin over the juice and let it sit for a few minutes.  Put the pan over medium heat and stir until all the gelatin is completely dissolved.  Pur the mixture into a measuring cup with a spout so you can easily pour into ice cube trays or molds.  Fill the molds and allow to set at least 20 minutes.
1/3 cup fruit juice concentrate
2 (.25 oz.) envelopes knox gelatin
3 tbsp. water
1/2 cup oil
1/2 cup applesauce
2 cups sugar
1 tsp. vanilla
2 cups zucchini, peeled and shredded
3 cups flour
3 tsp. cinnamon
2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
For Frosting:
1/4 cup margarine
1/4 cup shortening
1/2 tsp. vanilla
2 cups powdered sugar
2 tsp. cinnamon
2 tbsp. rice milk
In a large bowl, combine the water, oil, applesauce, sugar, and vanilla.  Stir in the zucchini and mix well.  In a medium bowl, combine the flour, cinnamon, baking soda, baking powder, and salt.  Stir the dry ingredients into the wet ingredients until just combined.  Pour into greased 9x13 pan.  Bake at 350 for 25-30 minutes or until a toothpick comes out clean.  To make frosting, in a large bowl, beat margarine, shortening, and vanilla until smooth.  Beat in powdered sugar and cinnamon.  Add rice milk and beat until smooth.  Spread over cooled cake and shake with additional cinnamon if desired.
3 tbsp. water
1/2 cup oil
1/2 cup applesauce
2 cups sugar
1 tsp. vanilla
2 cups zucchini, peeled and shredded
3 cups flour
3 tsp. cinnamon
2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
For Frosting:
1/4 cup margarine
1/4 cup shortening
1/2 tsp. vanilla
2 cups powdered sugar
2 tsp. cinnamon
2 tbsp. rice milk
1 1/2 cups vanilla coconut milk
1 cup double strength coffee, chilled
2 cups ice
2 tbsp. instant coffee
2 tbsp. choc syrup
Sugar to taste
whipped cream (optional)
Blend all ingredients (except whipped cream).  Serve topped with whipped cream and additional chocolate syrup if desired.
1 1/2 cups vanilla coconut milk
1 cup double strength coffee, chilled
2 cups ice
2 tbsp. instant coffee
2 tbsp. choc syrup
Sugar to taste
whipped cream (optional)
1 cup flour
2 tsp. cinnamon
1/2 tsp. pumpkin pie spice
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 egg replacers
1/2 cup brown sugar or agave nectar
1 cup pumpkin
1/4 cup rice milk
1/4 cup oil
1 tsp. vanilla
In a large bowl, combine flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt.  Add in egg replacers, sugar, pumpkin, rice milk, oil, and vanilla.  Spread into a greased 8x8 pan and bake at 350 for 20 minutes.
1 cup flour
2 tsp. cinnamon
1/2 tsp. pumpkin pie spice
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup brown sugar or agave nectar
1 cup pumpkin
1/4 cup rice milk
1/4 cup oil
1 tsp. vanilla
3 apples
cinnamon
sugar
Preheat oven to 250 degrees. Core an apple and slice apple thinly. Place apple on baking sheet lined with parchment paper. Sprinkle cinammon and sugar on top. Cook for one hour and flip over, adding a little more cinammon and sugar to the other side. Bake for another hour. Let chips cool down. Enjoy!
3 apples
cinnamon
sugar
1 pie crust (homemade or store-bought), baked
1 quart fresh strawberries
1 cup sugar
3 tbsp. cornstarch
3/4 cup water
Arange half of strawberries in baked pastry shell.  Mash remaining berries and combine with sugar in a medium saucepan.  Place saucepan over medium heat and bring to a boil, stirring often.  In a small bowl, whisk together cornstarch and water.  Gradually stir cornstarch mixture into boiling strawberry mixture.  Reduce heat and simmer until thickened, about 10 minutes, stirring constantly.  Pour mixture over berries in pastry shell.  Chill for several hours before serving.
1 pie crust (homemade or store-bought), baked
1 quart fresh strawberries
1 cup sugar
3 tbsp. cornstarch
3/4 cup water
1/4 cup chocolate chips, melted
Melt chocolate chips in a small bowl, 30 seconds at a time in the microwave.  Once mostly melted, stir until smooth.  Tape a cookie cutter in desired shape to a flat plate or waxed paper.  Use a spoon to pour melted chocolate into cookie cutter.  Refrigerate for 30 minutes or until solid.  Remove cookie cutter and wrap chocolate in foil until ready to eat.
1/4 cup chocolate chips, melted
4 large bananas
2 tbsp. margarine, melted
2 tbsp. brown sugar
1 tsp. cinnamon
Cut each banana in half lengthwise.  Place in an oven-proof dish with cut sides facing up.  In a small bowl, mix together margarine, brown sugar, and cinnamon.  Pour over the bananas.  Cover dish with foil.  Bake at 350 for 45 minutes.
4 large bananas
2 tbsp. margarine, melted
2 tbsp. brown sugar
1 tsp. cinnamon
3/4 cup margarine
1/2 cup brown sugar
1/2 tsp. vanilla
1 enerG egg yolk
1 1/3 cups flour
1/4 tsp. salt
2-4 tbsp. jam
In a large bowl, combine sugar, margarine, vanilla, and egg yolk.  Mix well.  Stir in flour and salt.  Roll into 1" balls.  Place on baking stone and make an indentation in center with thumb.  Bake for 8-10 minutes at 375 or until lightly browned.  Cool completely.  Fill centers with jam.
3/4 cup margarine
1/2 cup brown sugar
1/2 tsp. vanilla
1 enerG egg yolk
1 1/3 cups flour
1/4 tsp. salt
2-4 tbsp. jam
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