3 eggs
1-1/4 cups milk
1 cup all-purpose flour
1 tablespoon cornstarch
1/2 teaspoon salt
1/2 cup butter or margarine, divided
1 container (15 ounces) ricotta cheese
2 packages (3 ounces each) cream cheese, softened
3 tablespoons sugar
1/4 teaspoon almond extract
Fresh fruit or cherry pie filling
Sour cream (optional)

Directions:
1. To prepare blintz batter, combine eggs, milk, flour, cornstarch and salt in food processor or blender container; process just until smooth. Pour into 1-quart glass measure; set aside.

2. Coat bottom of 7- or 8-inch nonstick skillet with butter. Heat skillet over medium heat until butter sizzles.

3. Remove skillet from heat. For each blintz, pour about 3 tablespoons batter into bottom of hot pan, swirling pan to cover bottom. Return skillet to heat. Cook 1 to 2 minutes or until bottom of blintz is browned. Invert pan over large heatproof plate, flipping blintz onto plate. Rub butter over browned surface of cooked blintz.

4. Repeat steps 2 and 3 with remaining batter, stacking and buttering cooked blintzes on plate.

5. To prepare cheese filling, beat ricotta cheese, cream cheese, sugar and almond extract in large bowl with electric mixer at medium speed just until blended.

6. To fill blintzes, place 2 tablespoons filling in center on unbrowned side of each blintz. Fold in sides about 1 inch, then fold in opposite edges to enclose filling and form rectangular shape.

7.Melt 2 tablespoons butter in large skillet over medium heat. Add blintzes in batches and cook 2 minutes per side, until heated through. Serve warm topped with fruit and sour cream, if desired.

Recipe from How Stuff Works

Cherry Rum Balls 1 cup Hershey's Special Dark Chocolate or Hershey's Semi-Sweet chocolate chips 1/2 cup rum 1/4 cup light corn syrup 3 cups finely crushed vanilla wafer cookies(about 80 cookies)

1-1/2 cups finely chopped pecans
1/2 cup powdered sugar
Additional powdered sugar
Red candied cherries, halved (optional)

1. Place chocolate chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted. Stir in rum and corn syrup.

2. Stir together vanilla wafer crumbs, pecans, and 1/2 cup powdered sugar. Drizzle chocolate mixture over crumb mixture, stirring until well blended. Shape mixture into 1-inch balls; roll in powdered sugar. If desired, place cherry half in center of each cookie, pressing down lightly.

3. Store in airtight container several days to develop flavor. Before serving, roll balls in additional powdered sugar, if desired. About 4 dozen cookies.

Recipe from Hershey's

Potato Candy

1/4 cup cooked white potatoes
confectioners sugar
1 tsp vanilla
peanut butter

Mash potaoes, add vanilla, and approximately 1 box of confectioners sugar until soft dough is formed. Divide dough in fourths. Roll between wax paper until 1/8 inch thick. Spread thin layer of peanut butter on each layer. Roll up like jelly roll. Refrigerate overnight. Cut into pieces and serve - may sprinkle with confectioners sugar if desired.

Fruit and Nut Cereal Clusters

2 c. sweetened rice and corn cereal squares
1 12-ounce package of white chocolate baking chips
1 c. dried fruit, such as cranberries, raisins, diced apricots
1/4 c. peanuts

Directions:
1. In a medium to large sized microwave-safe bowl, heat white chocolate chips in the microwave at 30 second intervals until melted completely. Stir chips between each cook time.

2. Gently stir in cereal squares, fruit and nuts and coat well.

3. Drop cookie clusters onto waxed paper with a tablespoon. Refrigerate for 1 hour.

4. Store covered in a cool place.

Recipe from AllHomemadeCookies.com

No Bake Million Dollar Pie

A simple, classical pie that's inexpensive to make, but tastes like a million dollars!

2 cups confectioners sugar
1/2 cup butter
2 eggs
1 cup crushed pineapple, drained
1 cup pecans, chopped
8 oz Cool Whip
Green food coloring
Graham cracker crust

Mix sugar, butter and eggs together. Stir in all remaining ingredients except the crust. Pour blended mixture into the crust and chill in a fridge until cool. Enjoy!

Photo by udstudent

No Bake Eclair Cake Need something delicious for a crowd but you don't want to bake? Try this is a very quick and simple no bake dessert cake. Easy enough for children to do. 2 (3.5 ounce) packages instant vanilla pudding mix 1 (8 ounce) container frozen whipped topping, thawed 3 cups milk

1 (16 ounce) package graham cracker squares
1 (16 ounce) package prepared chocolate frosting

Directions:
1 In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk.

2 Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.

3 Microwave frosting for around 30 seconds, and then pour over the cake. Cover, and chill at least 4 hours before serving.

Tiramisu 30 Italian ladyfingers 1 1/2 cup espresso 4 egg whites 6 extra large egg yolks 2/3 cup sugar

1 1/2 cups mascarpone cheese
1/2 cups dark rum
4 oz of Bakers or other brand bittersweet chocolate

Mix egg yolks and sugar in the bowl with an electric mixer on high speed for about 5 minutes, or until very thick and light yellow. Lower the speed to medium and add 1/4 cup rum, 1/4 cup espresso, and the mascarpone cheese. Mix until smooth.

Combine remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl. Dip 1 side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9 by 12 by 2-inch dish. Pour half the espresso cream mixture evenly on top. Dip 1 side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish. Pour the rest of the espresso cream over the top. Smooth the top and cover with plastic wrap. Refrigerate overnight. Before serving, sprinkle the top with shaved chocolate and dust lightly with confectioners' sugar, if desired.

Apricot Nut Bars

2/3 cup butter
1/2 cup apricot preserves
1/4 teaspoon lemon juice
3/4 cup shredded coconut
2 cups quick cooking oats
Finely ground nuts
1 teaspoon Almond extract

Beat butter until creamy. Add apricot preserves and lemon juice. Stir in coconut, oats and Almond extract. Shape into balls and roll in finely ground nuts. Keep refrigerated.

Praline Cookies

1 cup granulated sugar
1/2 cup margarine
1 (5 ounce) can evaporated milk
10 large marshmallows
1 cup graham cracker crumbs
1 cup nuts, chopped

Combine sugar, margarine and evaporated milk in saucepan. Boil for 6 minutes. Remove from heat. Add marshmallows, graham cracker crumbs and nuts. Mix until marshmallows are melted. Quickly drop onto wax paper to cool.

Peanut Butter Butterscotch Bars 2 eggs, beaten 1/2 cup granulated sugar 1/2 cup firmly packed brown sugar 3/4 cup butter 2 1/2 cups graham cracker crumbs

2 cups miniature marshmallows
3/4 pound butterscotch chips
3 tablespoons peanut butter
1/2 cup chopped pecans or walnuts
1/2 cup shredded coconut
1 cup dried cranberries (or raisins)

1. Butter a 9 x 13-inch baking pan.

2. Combine eggs, sugars and butter in a large, heavy saucepan. Bring to a boil and cook over low for about 2 minutes, stirring constantly. Remove from heat and add the graham cracker crumbs, marshmallows, cranberries, and coconut. Spread mixture on bottom of prepared pan.

3. Melt butterscotch chips and peanut butter together. Spread over the top of the bars. Chill for at least 6 hours before cutting into squares.

Makes 2 dozen bars.

Ambrosia 1 can (20 ounces) DOLE® Pineapple Chunks 1 can (11 or 15 ounces) DOLE® Mandarin Oranges 1 firm, large DOLE® Banana, sliced (optional) 1-1/2 cups DOLE® Seedless Grapes 1 cup miniature marshmallows 1 cup flaked coconut 1/2 cup pecan halves or coarsely chopped nuts

1 cup vanilla yogurt
1 tablespoon brown sugar

Drain pineapple chunks and mandarin oranges. In large bowl, combine pineapple chunks, mandarin oranges, banana, grapes, marshmallows, coconut and nuts. In 1-quart measure, combine yogurt and brown sugar. Stir into fruit mixture. Refrigerate, covered, 1 hour or overnight.

Makes 4 servings

Cherry Lady finger Dessert

2 packages (3 ounces each) ladyfingers
1/4 cup apricot or almond liqueur
1 package cream cheese
2/3 cup sugar
3/4 teaspoon almond extract
2 cups heavy or whipping cream
1 can (21 ounces) cherry pie filling

Line bottom and side of 9 x 3-inch springform pan with ladyfinger halves, split sides up. Brush with liqueur; set aside. In large mixing bowl beat cream cheese until smooth and fluffy. Add sugar and 1/2 teaspoon of the almond extract, beating well. In small mixing bowl whip cream until stiff peaks form. Fold into cream cheese mixture. Spoon half into ladyfinger-lined pan. Top with remaining ladyfingers and cream cheese mixture. Cover and refrigerate several hours or overnight.

Meanwhile, combine cherry pie filling and remaining 1/4-teaspoon almond extract. Cover and refrigerate at least 2 hours. Remove side of pan. Top with cherry mixture just before serving.

10 to 12 servings

Cran-Apple Trifle

2 packages (3 ounces each) ladyfingers
1/2 cup butter or margarine, melted
1 can (21 ounces) apple pie filling
1 cup dried cranberries
¼ cup flaked coconut
2 teaspoons cinnamon, divided
Dash of nutmeg
1/3 cup caramel or butterscotch ice cream topping
3/4 cup quick oatmeal (not instant)
1/2 cup light brown sugar
1 cup chopped pecans

Whipped cream or vanilla ice cream for garnish

1. Line bottom of lightly greased 13” x 9” x 2” baking dish with 36 ladyfinger halves, split surface upward. A few of the ladyfingers may be broken and used to fill empty spaces. Drizzle with 2 tablespoons of the melted butter; set aside.

2. While still in the can, use a knife to cut through pie filling until apples are finely chopped. Combine pie filling, cranberries, coconut, 1 teaspoon of the cinnamon, nutmeg and ice cream topping. Spread mixture evenly over top the ladyfingers; set aside.

3. Crumble remaining 12 ladyfinger halves and combine with oatmeal, brown sugar, remaining 1 teaspoon of the cinnamon, pecans and remaining melted butter. Scatter crumbs evenly over the apple mixture; lightly press into place.

Bake at 350 degrees for about 35 minutes until lighly browned and firm on top. Cool completely on rack before cutting into squares. Garnish each serving with dollops of whipped cream or ice cream.

15 servings

No Bake Cherry Crip 1cup powdered sugar 1cup peanut butter 1/4cup (1/2 stick) butter, softened 1-1/3cups crisp rice cereal 1/2cup maraschino cherries, drained, dried and chopped 1/4cup plus 2 tablespoons mini semisweet chocolate chips 1/4cup chopped pecans

1to 2 cups flaked coconut

Directions:
1.Beat powdered sugar, peanut butter and butter in large bowl. Stir in cereal, cherries, chocolate chips and pecans. Mix well.

2.Shape teaspoonfuls of mixture into 1-inch balls. Roll in coconut. Place on cookie sheets and refrigerate 1 hour. Store in refrigerator.

Recipe from How Stuff Works

Lady finger Bread Pudding

1 package (3 ounces) ladyfingers
4 large eggs
1/3 cup sugar
3 tablespoons flour
1 ½ cups whole milk or fat free half and half
1 teaspoon vanilla
Generous dash of nutmeg
Dash of salt
Cinnamon for garnish

1. Lightly grease 6 microwave-safe custard cups (3/4-cup capacity). Break 4 ladyfinger halves into 3 pieces each. Place pieces, split surfaces down, in one custard cup. Repeat with remaining custard cups and ladyfingers.

2. Whisk eggs until well blended, then whisk in the sugar and flour until no lumps remain.

3. Microwave milk on high (100%) for about 3 minutes until steaming. Gradually whisk hot milk into egg mixture, then blend in the vanilla, nutmeg and salt.

4. Divide mixture evenly among the custard cups; lightly press ladyfingers down into liquid so all pieces are moistened. Let cups stand 5 minutes, then sprinkle tops with cinnamon.

5. Arrange cups in a circle in microwave oven. Microwave at 50% power for 5 to 6 minutes, until knife inserted near center comes out clean. Rotate cups twice during cooking if oven is not equipped with a turntable.

Bread puddings are best served lukewarm.

6 servings

Note:
A few raisins can be scattered among the ladyfinger pieces in each cup. Can be reheated in the microwave for approximately 20 seconds.

For additional flavoring, 2 tablespoons of bourbon whiskey can be added--just reduce the milk by 2 tablespoons. Add in with the vanilla, nutmeg and salt.

Sherry Trifle 1 package (4-serving size) instant vanilla pudding & pie filling mix 1-1/2 cups half & half 2 teaspoons dark rum 1-1/4 cups heavy or whipping cream 1 tablespoon sugar 3 packages (3 ounces each) ladyfingers

1/4 cup dry sherry
1/4 cup brandy
Sweetened Whipped Cream (recipe follows)
Fresh strawberries for garnish

In large mixing bowl combine pudding mix and half & half, mixing well. Blend in rum. Refrigerate 5 to 10 minutes. Meanwhile, in small mixing bowl whip cream and sugar until stiff peaks form. Fold into chilled pudding mixture; set aside.

Line bottom and side with ladyfinger halves, split sides up. Combine sherry and brandy. Brush on ladyfingers in bowl. Spoon a third of the pudding mixture into ladyfinger-lined bowl. Repeat ladyfinger, sherry-brandy and pudding layers two more times. Cover and refrigerate several hours or overnight.

Garnish with Sweetened Whipped Cream and strawberries just before serving.

10 to 12 servings

Sweetened Whipped Cream:
In small mixing bowl whip 1/2 cup heavy or whipping cream, 1 tablespoon unsifted confectioners' sugar and 1/4 teaspoon vanilla extract until stiff peaks form.

Tropical Breeze Ice Cream Cake

2 packages (3 ounces each) ladyfingers
1 8-ounce can crushed pineapple, well drained, with juice reserved
1 tablespoon grated lemon rind, lightly packed
1/2 cup shredded coconut
1 pint vanilla ice cream
1 pint lemon, pineapple or pina colada sherbet
4 ounces frozen dessert topping, thawed
a few drops of yellow food coloring
1 1/2 teaspoons cornstarch
3 tablespoons sugar
1 cup fresh or quick-frozen, unsweetened red raspberries (unthawed)

1. Cover bottom of a 9" x 3" springform pan with 20-22 ladyfinger halves, breaking some into pieces, as necessary, to fill empty spaces. Set aside.

2. In a medium bowl, combine drained pineapple, lemon rind and coconut. Allow ice cream and sherbet to stand at room temperature for 10-15 minutes or microwave each on High (100%) for about 15 seconds, just until slightly softened. Quickly blend both into pineapple mixture. Fold in dessert topping and enough food coloring to tint mixture pale yellow.

3. Pour mixture evenly into ladyfinger-lined pan; smooth top surface. Arrange 12 ladyfinger halves in a starburst pattern, split side down, around outer edge of pan.

Cover tightly and refreeze overnight or until solid.

Blend cornstarch and sugar in small saucepan. If necessary, add enough water to drained pineapple juice to equal ½ cup; stir into cornstarch mixture, and then stir in raspberries. Cook and stir until boiling and slightly thickened. Sauce may be strained to remove seeds, if desired.

Cut ice cream cake into wedges; top each with about 1 1/2 tablespoons of raspberry sauce.

Makes 12 servings

No Bake Cookies This is everyone's favorite. If you haven't made these delicious cookies, you'll want to make them now. Your family will love them. 1/2 cup butter 1/2 cup milk 2 cups sugar

1 cup semisweet chocolate chips
1/2 cup crunchy peanut butter
3 cups oats, quick or old-fashioned
1 teaspoon vanilla extract

Directions:
Place chocolate chips, peanut butter, oats, and vanilla in a large mixing bowl. Combine the margarine, milk, and sugar in a saucepan; bring to a rolling boil. Boil for 1 minute. Combine the hot mixture with the oatmeal and chocolate chip mixture; stir well. Drop by teaspoonfuls onto wax paper. Let cool until hardened. Enjoy!

No Bake Butterscotch Cookies These are a quick fix for a must-have-sweets moment, but without the hassle of baking. Peanut butter and butterscotch, two warm flavors, pair well in these crunchy treats. (12-ounce) package or butterscotch flavored chips 3/4 cup creamy peanut butter

4 cups corn flakes
1 cup peanuts

In a small saucepan over low heat, melt butterscotch chips and peanut butter. Combine corn flakes and peanuts in a large bowl and pour in butterscotch mixture; mix well. Toss until coated evenly. Drop by teaspoonfuls onto baking sheets lined with wax paper. Refrigerate until firm, about 1 hour. Makes 36 cookies.

Chewy Chocolate No-Bakes 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 5 tablespoons butter or margarine 16 large marshmallows 1 teaspoon vanilla extract 2 cups Quaker® Oats (quick or old fashioned, uncooked) 1 cup raisins,diced dried fruit,shredded coconut, nuts, marshmallows, (any combination of)

In large saucepan melt chocolate chips, butter and marshmallows over low heat, stirring until smooth. Remove from heat; cool slightly. Stir in vanilla. Stir in oats and coconut. Drop by rounded teaspoonfuls onto waxed paper. Let stand at room temperature until firm before serving. Makes about 3 dozen.

Recipe and Photo from VeryBestBaking.com