Gingerbread Cookies and Little Debbie Christmas Tree Cakes Winter Wonderland Trifle

Winter Wonderland days are not complete without this festive trifle. Made with vanilla pudding, fresh raspberries, Gingerbread Cookies and your favorite Little Debbie® Christmas Tree Cakes®! This easy no-bake treat is great for your office party or for your ugly Christmas sweater party. It’s a perfect shareable dessert that everyone will be holly jolly about! This recipe was found on the Little Debbie website and I enjoyed making it for my family.

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Makes 10-15 Servings

What you Need:

2 Cartons Little Debbie Gingerbread Cookies*
2 Cartons Little Debbie Christmas Tree Cakes (Van.)*
2 4-oz. Packages Vanilla Pudding
1 Container Whipped Topping, Thawed
1 Container Fresh Raspberries, Cleaned
Shredded Coconut

Howe to Make it:

Prepare vanilla pudding according to directions on the carton.

Crush 1 carton of Gingerbread Cookies and layer the bottom of the trifle bowl.

Using the picture as your guide, arrange whole Gingerbread Cookies, alternating with Christmas Tree Cakes, around the side of the dish.

Break up the leftover Christmas Tree Cakes into bite-sized pieces, and cover the bottom of the dish with a single layer.

Spoon half of the vanilla pudding over the cake layer and top with raspberries.

Continue layering with pudding, cake and raspberries.

Top with whipped topping. Decorate with raspberries, shredded coconut and remaining cakes and cookies.

Serve immediately.

Pumpkin Empanadas

 

Pumpkin Empanadas are mini pies, these remind you of pumpkin pies or apple butter, sweet and pumpkin spice filled, deliicious

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Yield: about 9-5" pies

 

Filling Ingredients:

1   cup canned pumpkin

1   cup firmly packed brown sugar

1   tablespoon butter

1   teaspoon ground cinnamon

1   teaspoon pumpkin pie spice*

1/4   cup chopped pecans

Crust Ingredients: 

2 1/2   cups all-purpose flour

2   tablespoons sugar

1   teaspoon salt

1   cup cold butter

8   to 10 tablespoons cold water

 

Glaze Ingredients:

1   egg

1   teaspoon water

 

Decoration Ingredients:

Sprinkles or sugar crystals

 

Combine pumpkin, brown sugar, 1 tablespoon butter, cinnamon and pumpkin pie spice in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture is thickened (8 to 12 minutes). Cool completely (45 to 60 minutes). Stir in pecans.

Heat oven to 400°F. Combine flour, sugar and salt in medium bowl; cut in 1 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water until flour is just moistened.

Divide dough in half. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to about 1/8-inch thickness. Cut with 2 1/2-inch round cookie cutter. Place rounded 1/2 teaspoon filling in center of each circle. Fold one side of circle over other to form crescent-shaped empanaditas. Pinch together lightly to seal. Place onto ungreased cookie sheet; press edges together with tines of fork to seal.

Whisk together egg and 1 teaspoon water in small bowl. Brush egg mixture lightly over tops of empanadas; repeat. Sprinkle with decorator sugar. Bake for 12 to 15 minutes or until lightly browned.

Cook the pumpkin and spices till thick

roll out the dough

I used a bowl to make big empanadas

ready to bake, sealed and pressed edges

then tops brushed with egg water mixture

*Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon each ground nutmeg and cloves.

Recipe Tip

Filling can be prepared ahead, covered and refrigerated.

Apple Cobbler

 

Fresh Apples make a great apple cobbler here is a delicious recipe good topped with ice cream or just cream.

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12 Servings

What you need:

7 to 8 large (9 cups) tart cooking apples, peeled, cored, sliced 1/4 inch

1/4 cup sugar

1/2 teaspoon ground cinnamon

 Topping:

2 cups all-purpose flour

3/4 cup sugar

2 large Eggs

2 teaspoons baking powder

1 teaspoon ground cinnamon

3/4 teaspoon salt

2/3 cup Butter, melted

 

Ice cream, if desired

 How to make it:

Heat oven to 350°F.

Place sliced apples into ungreased 13x9-inch baking dish.

Combine 1/4 cup sugar and 1/2 teaspoon cinnamon in bowl; sprinkle over apples.

Combine flour, 3/4 cup sugar, eggs, baking powder, 1 teaspoon cinnamon and salt in bowl; mix until mixture resembles coarse crumbs. Sprinkle over apples. Pour melted butter over topping. Bake 45-55 minutes or until lightly browned and apples are tender.

Serve warm or at room temperature with vanilla ice cream, if desired.

3 INGREDIENT GREEK YOGURT CAKE

This 3 ingredient Greek yogurt cake (no sugar added + gluten free) is super easy, tasty and really healthy. You can make it with Vanilla Greek yogurt like I did today and it's delicious. I topped it with fresh Blueberry Compote. Beautiful easy Dessert to serve  

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servings: 8

equipment

6 inch springform pan

What you Need:

1½ cups Greek yogurt
4 eggs
5 tbs tapioca flour (or corn starch)
toppings: fresh fruit, powdered sugar or shaved chocolate(optional)

How to Make it:

Preheat your oven to 350° F. Spray your 6 inch round spring form pan with coconut oil and then line it with parchment paper. 

To a large bowl add the yogurt* and then whisk in your eggs. Once that batter is smooth, next sift in your cornstarch (or tapioca flour) and whisk until incorporated and the batter is smooth. Transfer the batter to your prepared pan and bake for 40-45 minutes or until the top is puffed up and is golden brown. Remove from oven and within a minute the top will deflate – that's what we want. Let it cool for 30 minutes and then transfer the cake to the fridge. Don't remove it from the pan during this process. Cool in the fridge for at least 2 hours to set. You can serve this chilled on a hot day or take it out 15 minutes before serving.

Optional and Recommended: Top with some sweet fruit, powdered sugar, shaved chocolate or fruit compote since there is no sugar added to the recipe.

notes

You can use tapioca starch, arrowroot powder or corn starch in this recipe. 

*PLEASE NOTE: this recipe is a no sugar added cake. It has a custard like texture. If you want to add sugar to the cake that’s cool too, just add 1/4 cup to the yogurt in the beginning and mix it in before adding in the eggs. You can also use vanilla flavored Greek yogurt too for some sweetness. 

I topped this with fresh blueberry compote 

nutrition

Calories: 71kcal |

bake in a spring form pan

cake will rise and then sink when you take it out of oven that is normal

\

blueberry fruit compote

Brownies Lunch Lady brownies

These brownies are dense and loaded with nuts and surprise! I put chocolate mint in mine, I grow in my herb garden, it's so good. Get creative with your foods.

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SERVINGS 15

What you need:

1 cup melted butter
½ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
4 eggs
4 teaspoons vanilla extract
Chocolate Frosting Ingredients:
¼ cup butter
¼ cup milk
¼ cup unsweetened cocoa powder
3 cups powdered sugar
1 cup nuts(optional)
(optional)I put some(chocolate if I have it) mint herb leaves in this makes it even better.

How to make it: 

Brownie Directions:

Preheat the oven to 350 and line a 9x13 baking dish with aluminum foil. Spray the foil with cooking spray.

Melt two sticks of butter, and mix with cocoa powder with electric mixer until smooth.

Add the sugar and flour and mix.

Add eggs and vanilla and mix again, finally stir in nuts and mint leaves

Pour the batter into the baking dish and bake for 25 minutes. Let cool for at least 1 hour.

While the brownies cool, make the frosting.

Frosting Directions:

Using a mixer, combine all ingredients and beat until smooth.

Frost the brownies after they have cooled about 75% of the way but are still slightly warm.

Place the brownies in the fridge to cool completely before cutting.

adding mint makes these even better

imagine Chocolatey Mint Brownies

Just press the mint leaves down into the brownies to hide them and surprise everyone when you serve these.

TRIPLE BERRY PIE

#ilovetobake #baking #bakingpies #recipeideas #Ilovetocook #recipeideas #whatsfordinner #Ilovetocook #whatsforlunch #cooking #goodfoods #makeithomemade #comfortfoods #pies #makingpie #welovepie

A very pretty triple berry pie made simple with easy ingredients! This berry pie is bursting with juicy flavor and almost looks too good to eat. It's the perfect centerpiece for any summer celebration! Great also for the 4t h of July Celebrations too. You can use wild berries or ones you buy or grow best of all.

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What you Need:

2 packaged pie crusts
1 cup frozen strawberries
1 and ½ cup frozen raspberries
1 and ½ cup frozen blueberries
3/4 cup white sugar separated
1/4 cup cornstarch
1 and ½ teaspoons ground cinnamon separated
3 tablespoons unsalted butter

How to Make it:

Place all the frozen berries in a colander in the sink and allow to completely defrost.

Preheat the oven to 375 degrees and spray a pie pan with nonstick spray. Place one prepared pie crust in the bottom of the pie pan and flute the edges. **Brush the crust with melted butter to seal the crust before filling!!*Important

In a bowl, stir together ½ cup sugar, ½ teaspoon cinnamon, and cornstarch.

Add with the thawed berries and allow to sit for 10 minutes.

Place the berries on top of the prepared pie crust.

With the remaining pie crust, cut out stars with a cookie cutter. Place the cut pie stars on top of the pie.

Toss the remaining ¼ cup sugar with remaining 1 teaspoon cinnamon.

Using a pastry brush, brush the melted butter over the stars. Sprinkle with cinnamon sugar mixture.

Place the pie on a parchment or foil lined large tray (catch bubbling over fruit).

Cover the pie with foil.

Place the pie in the oven and bake for 25 minutes. Remove the foil.

Bake for another 20-30 minutes or until the filling is bubbling and crust is golden brown.

Allow to cool and enjoy!

I also added some sand plums that I had this time

Ready for the baking

I place my pies on a baking sheet covered with foil for easy clean up and no oven spills

Zucchini Banana Bread

 

I got this Zucchini Banana Bread recipe from a friend and now it's one of my favorites. It freezes very well.

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MAKES: 2 small loaves or 1 large

What you need:

  1-1/2 cups all-purpose flour
  1/2 cup sugar
        1/2 cup brown sugar
  1 teaspoon ground cinnamon
  1/2 teaspoon baking powder
  1/2 teaspoon baking soda
  1/2 teaspoon salt
  1 egg
  1 cup mashed ripe bananas
  1/2 cup canola oil
  1/2 teaspoon banana extract
  1/2 teaspoon vanilla extract
  1 cup shredded zucchini
  1/2 cup chopped walnuts

How to make it:

In a large bowl, combine the first six ingredients. In a small bowl, beat the egg, bananas, oil and extracts. Stir into dry ingredients just until moistened. Fold in zucchini and walnuts.

Transfer to three 5-3/4-in. x 3-in. x 2-in. loaf pans coated with cooking spray. Bake at 325° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 3 mini loaves (6 slices each).

Nutritional Facts

1 slice equals 175 calories

Banana Split Cake No Bake

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Banana Split Cake has all the flavors of a classic dessert in layers of easy to make Cake, it looks so pretty and tastes so good. Chilled so it's great for summer time especially but really you will want to make this more than just summer time. Fresh bananas, strawberries, crushed pineapple in layers of dreamy cream cheese, pudding, whipped topping, then topped with chocolate drizzle, nuts, maraschino cherries all over more whipped cream topping. It's a delight.

CHILL TIME 3 hrs

SERVINGS 12

What you need:

Crust

2 cups graham cracker crumbs

½ cup butter melted

¼ cup granulated sugar

Cream Cheese Layer

12 ounces cream cheese softened

½ cup granulated sugar

1 teaspoon vanilla extract

8 ounce tub Cool Whip thawed

Fruit Layer

3 bananas sliced

12 strawberries

20 ounce can crushed pineapple drained well

Pudding Layer

2 boxes 3.4-ounce each instant banana cream pudding mix

2 cups cold milk

Toppings

8 ounce tub Cool Whip thawed

Chocolate syrup

Maraschino cherries stems removed

Rainbow sprinkles

How to make it:

Graham Cracker Crust:

Coat a 13×9 baking dish with non-stick cooking spray; set aside.

In a medium mixing bowl, combine the graham cracker crumbs, ¼ cup granulated sugar, and 1/2 cup melted butter; mix until well combined then press the crumbs evenly into the prepared pan. Refrigerate the crust for 30 minutes, or until set.

Cream Cheese Layer:

In a large mixing bowl, beat cream cheese with an electric mixer until smooth.

Add the powdered sugar and vanilla extract and beat until smooth and creamy.

Gently fold in the Cool Whip until combined.

Set the cream cheese filling aside until you’re ready to assemble the cake.

Pudding Layer:

In a large mixing bowl, whisk together the pudding mix and cold milk until well combined. Refrigerate for 10 minutes until the pudding has thickened.

Assemble the Cake:

Remove the pan with the graham cracker crust from the refrigerator and spread the cream cheese layer evenly over the crust.

Arrange the sliced bananas on top of the cream cheese layer, followed by a layer of sliced strawberries. Spread the drained crushed pineapple evenly over the fruit.

Spread pudding evenly over the pineapple.

Evenly spread one container of Cool Whip over top of the pudding layer.

Chill the cake in the refrigerator for at least 3 hours or overnight.

Add chocolate sauce, maraschino cherries, and sprinkles to the top of the cake as garnish.

Pan Fried Cinnamon Bananas

 Quick and easy recipe for overripe bananas, perfect for a special breakfast or an afternoon snack!

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SERVINGS

2 People

CALORIES

155 kcal

What you Need:

2 bananas Slightly Overripe
2 tablespoons sugar (you can substitute granulated Splenda, if you like)
1 teaspoon cinnamon
¼ teaspoon nutmeg (optional)

How to make it:

Slice the bananas into rounds, approximately ⅓ inch thick.

2 bananas

In a small bowl, combine the sugar, cinnamon, and nutmeg (if desired). Set aside.

2 tablespoons sugar,1 teaspoon cinnamon,¼ teaspoon nutmeg

Lightly spray a large skillet with nonstick oil spray. Warm over medium heat.

Add the banana rounds and sprinkle ½ of the cinnamon mixture on top. 

Cook for about 2-3 minutes.

Flip the rounds, sprinkle with the remaining cinnamon mixture

Cook for 2-3 more minutes until the bananas are soft and warmed through.

MAGIC STUFFED CINNAMON CRESCENT ROLLS

 

Today I am sharing an awesome gooey treat that is sure to be a huge hit – Magic Stuffed Cinnamon Crescent Rolls! Simple to make, so good.  Perfect for holidays and a fun activity to do with kids.

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What you Need:

1/2 cup granulated sugar
1 Tablespoon ground cinnamon
1 can Pillsbury refrigerated crescent dinner rolls (8 count)
8 large marshmallows
1/4 cup butter, melted

Easy Glaze Topping (Optional)

1/2 cup powdered sugar
1/2 teaspoon vanilla
2-3 teaspoons of milk
1/4 cup chopped pecans

How to make these:

Preheat oven to 375 Degrees F. Using a medium size muffin tin, spray 8 muffin cups with nonstick cooking spray. Be sure to spray the top too.  

In a small bowl, melt butter. In another small bowl mix sugar and cinnamon. 

Lightly dust work surface with flour. Separate crescent rolls into 8 individual triangles. Dip marshmallow completely in butter, then in sugar mixture, coating all surfaces. Place marshmallow on crescent roll and roll up, completely covering the marshmallow. *Firmly pinch to seal all edges. Next, dip roll in butter, then roll in the cinnamon sugar and place in muffin tin. Repeat with remaining rolls.

Place on middle rack of oven and bake for 12-14 minutes. Be sure to place a cookie sheet or foil on the rack below to catch any possible spill from rolls.

When ready, remove from oven. Allow to cool for a minute or two. Using a butter knife or offset spatula, remove rolls and place on cooling rack covered with wax paper. Serve warm, Enjoy!  

Optional Glaze Directions

In a small bowl, mix powdered sugar, vanilla and milk until smooth. Add a little milk at a time until you get the texture you like. Drizzle over warm rolls and top with chopped pecans.  

Tips 

Be sure to pinch the sides/edges well, to prevent the marshmallow from leaking out. Even if a few leak, no worries, they are still delicious! 

These are best served fresh out of the oven. They can be reheated for a few seconds in the microwave.

Don’t forget to place a cookie sheet or foil on the rack below to catch any spills from the rolls. 

Cinnamon Crescent Rolls

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 Cinnamon Crescent Rolls is a quick and easy recipe, perfect for dessert, or breakfast time and especially sweet for Christmas morning breakfast! 

SERVINGS 16

What you need;

2 tubes refrigerated crescent roll dough or Crescent Dough Sheet
1 stick butter softened
1/2 cup light brown sugar
3 teaspoons cinnamon

How to make it:

Preheat the oven to 375F. Line a baking sheet with parchment paper.

In small bowl, combine butter, sugar and cinnamon. Beat until smooth. Unroll the crescent dough on the baking sheet, separating the triangles. 

Spread about 1 Tablespoon of the cinnamon mixture on each triangle.

Starting with the largest end of the dough, gently roll each triangle into a crescent and arrange onto the baking sheet leaving 2 ½ inches apart.

Bake 10-12 minutes or until golden brown. Serve warm. Drizzle with milk and sugar glaze over the cinnamon rolls if desired.

NOTES

Milk and Sugar Glaze

1/2 cup confectioner’s sugar
2-3 tbsp heavy cream or milk

Mayonnaise Cake

 

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In the mood for chocolate? Cake? Don't have eggs on hand? Here's a cake that doesn't need eggs because eggs are in mayonnaise. So make it and enjoy

It's moist and so good. I made cream cheese frosting but you can use any frosting your heart desires. My easy cream cheese frosting is here

what you need: 

2 cups flour
1 cup sugar
2 tbsp cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 cup water
1 cup mayonnaise
1/2 cup milk
2 tsp vanilla

 

How to make it:

Preheat oven to 350F.

In a large bowl, stir together flour, sugar, cocoa, baking powder and baking soda.

Stir in water, mayonnaise, milk and vanilla. Spread mixture into a greased 8x8 baking pan.

Bake for 40 minutes or until a toothpick inserted in the centre comes out clean.

Lemon Cheesecake Bars

This dessert is just the right touch of sweetness and bite of Lemon to make them so delicious.

Ingredients

1/2 cup butter softened
1/2 cup granulated sugar
1 cup all purpose flour
1/2 teaspoon vanilla extract
8 oz cream cheese softened
14 oz sweetened condensed milk 1 can
1 egg
2 tablespoons lemon zest
6 tablespoons lemon juice
Optional toppings: fine powdered sugar, strawberries, whipped cream

 

How to make them:

Preheat oven to 350 degrees. Line an 8×8 glass dish with parchment paper and lightly spray with nonstick cooking spray. Set aside.

In large bowl, combine butter, sugar, flour and vanilla until dough forms. Press evenly into the bottom of prepared dish. Set aside.

In another bowl, whip cream cheese. Stir in sweetened condensed milk. Scrape sides and mix again. Pour in egg, lemon zest and juice. Mix until mixture starts to thicken, 20-30 seconds. Scrape sides and mix again briefly. Pour overtop cookie bottom and smooth the top.

Bake 20-25 minutes or until cheesecake is set completely. Cool, then refrigerate. Cut into 16 squares and separate.

Sprinkle the tops of each square with 1 teaspoon of sugar and spread around with finger to evenly distribute sugar.

Place squares in fridge until ready to serve. Top how you like

Calories: 252kcal