Chocolate Peppermint Dessert

This is a recipe I got when I visited Idaho for Christmas. It's delicious! I can't wait to have an excuse to make it!

1 box Candy Canes
6 eggs, separated
1 cup butter, softened
1 cup powdered sugar
4 oz. unsweetened chocolate (bar form)
2 cups crushed vanilla wafers
2 cups whipping cream
1 bag small marshmallows

Put Crushed Vanilla Wafers in the bottom of a 9x11 pan.

Mix butter and sugar until fluffy, add egg yolks and beat together. Add melted chocolate.

Beat egg whites in separate bowl until stiff, fold in chocolate mixture and put on top of the crushed Vanilla wafer 'crust'.

Topping: Whip cream until stiff and desired marshmallows and crushed candy canes. Put on top of the chocolate mixture in the pan

Suggestions: I think by altering this recipe just a bit, I might be able to claim it!  ;D

Next time I make this...I might put a little bit of Peppermint extract in the chocolate part of this desert. The Peppermint flavor you get from the topping is good, but mild, and with a name like Peppermint dessert, you expect a more biting Peppermint flavor. :) I'll let you know how it turns out.

This could also be made in Pie form by putting in 2 pie pans with Graham crust or a cooked/toasted version of the Vanilla wafers at the bottom. It seems it would freeze well too...if you can keep it around that long. GOOD STUFF!

Peach Cobbler

Crust:
1 stick Butter, melted
1 1/2 cups Sugar
3/4 cup Flour
1/2 tsp Salt
Heaping tsp Baking Powder
2/3 cup Milk

Filling:
4 cups Peaches
1/2 cup Sugar
2 tbs Cinnamon

Topping:
1/2 stick Butter
1/2 cup Sugar
1 cup Flour
Cinnamon

Mix the crust ingredients and pour them into a 9 x 13-inch pan. Mix the filling ingredients in a saucpan and bring to a boil. Pour mixture over the crust. Combine the topping ingredients and sprinkle on top of the peaches. Bake at 400° for 30 minutes or until brown.

Source: Diane H (my Mother-in-law)

***NOTE: Diane is the resident expert on peaches. She can fix them any way you want them. She lives on a peach farm...so if you are looking for a tried and true Peach Cobbler recipe...go NO futher. I'm sure she has tried alot of recipes, but this is the one she makes time and time again.

New Orleans Peanut Butter Pie

Crust:
3 cups vanilla wafers, crushed (this equals 1 - 12 ounce box)
1 stick melted butter

Filling:
1/2 lb ream chceese, softened
1/2 cup creamy peanut butter
1 tub (8 - 10 oz) tub frozen whipped topping, thawed
1 cup powdered sugar
1/2 can (14 oz) sweetened condensed milk

1 In a large mixing bowl, moisten crumbs with butter and put a thin layer on sides and bottoms of 2 - 9 inch pie pans. Bake at 350 for 7 to 15 minutes or until crust begins to turn golden.

2 In a large mixing bowl, beat cream cheese, peanut butter and sweetened condensed milk with mixer until creamy. Add powdered sugar gradually. Fold in whipped topping. Pout into cooled pie shells and frost with more whipped topping if desired. Garnish with chocolate shavings, peanuts or chocolate morsels. Refrigerate until chilled. Pie also may be frozen.

Source: Marie F (a friend of the Muse Family)

***Story: This is another recipe that reminds me of Julie (my step-daughter). It also reminds me of speech class. Julie and I both have done this recipe for our demonstrative speech in school. I did mine first. This was during the time she was staying with us...she liked the idea and liked the recipe so she decided to do it in her speech class as well. She was very nervous...but handled it like a pro.

Lemonade Pie

1 small can frozen pink lemonade
1 small container frozen whipped topping
1 can sweetened condensed milk

Mix together all ingredients until smooth and pour into graham cracker crust. Chill overnight. Tastes like lemon pie. You can have many variations of this recipe. For example you may choose some sort of lime concentrate to make an imitation key lime pie.

Knock Your Socks Off Buttermilk Pie

2 3/4 cups sugar
4 eggs
2 tsp vanilla
3 Tbs flour
1 1/2 sticks butter, melted
1 1/2 cups buttermilk
1/2 cup crushed graham crackers
3/4 cup chopped pecans
2 (9-inch) pie crusts, unbaked

1 Preheat oven to 325°. In a large bowl, mix together sugar and eggs; add vanilla and flour. Stir in butter and buttermilk. Do not beat. Fold in crushed crackers and pecans. If you are afraid to spill...put your pie crusts on a cookie sheet before filling them.  

Pour into raw pie crusts, dividing mixture evenly between the 2 crusts. Bake 45 minutes or until center of pie is firm when tested with a knife. Best served warm.

EVERYONE LOVES THIS RECIPE!!! TRY IT OUT!

***NOTE: Diane H (my Mother-in-law) makes this recipe and freezes one of the pies. It makes 2 and unless you are bringing them to an event, you'll never eat that much...it's pretty rich, similar to pecan pie. 

I treid freezing it and it definitely freezes well and still tastes really good still after being frozen. 

Source: Houston Chronicle (...and yes that was the name given for the recipe...)

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modified slightly on 18 DEC 2024...just clarifying some things....and changing margarine to butter...I don't think I ever used margarine in this...  :D

Fresh Blackberry Crisp

4 cups Fresh Blackberries
1/2 cup Sugar
Juice of 1 Lemon
2 tbs flour

Topping:
1/2 cup flour
1/2 cup brown sugar
1 stick butter

Preheat oven to 375 degrees. If you want a crust under your crisp, bake it now till golden. In large bowl combine blackberries, sugar and lemon juice together with 2 Tbs flour. Pour into deep dish pie plate. In separate bowl blend remaining 1/2 cup flour, brown sugar and butter. Mix until crumbly. Sprinkle over berries. Bake for 30 minutes until bubbly.

Author: Cathy L
Source: Food Network.com