Yummy and Simple Dessert Recipes!

This easy to make dessert recipes will make your family very happy. Enjoy!

Devil Dog Cream filled Cookies
1 cup sugar
8 tablespoons shortening
1 egg
1 teaspoon vanilla
2 cups flour1
1 1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup cocoa
1 cup milk
FILLING
1 cup milk
4 tablespoons flour
1 cup sugar
1 cup shortening
2 teaspoons vanilla
Cookies:
In large bowl, cream shortening and sugar, blend in egg and vanilla. In medium bowl, combine flour, baking soda and powder, salt and cocoa. Gradually stir into creamed mixture. Blend in milk. Drop by tablespoon onto ungreased cookie sheet. Bake at 400 degrees F for 7 minutes.
Filling:
In medium saucepan, add milk to flour, stirring constantly over medium heat until it thickens into a pudding consistency. Cool. In medium bowl, beat shortening and sugar for three minutes. Add cooled milk/flour mixture and beat three more minutes. Add vanilla. Spoon between 2 cookies and sprinkle with powdered sugar. Store in refrigerator.

BBQ Chicken Cornbread Pie

 
Yield: One 9″ pie pan (about 3-4 servings) | Prep Time: 25 minutes | Cook Time: 15 minutes

Ingredients:

1 8.5 oz box corn muffin mix, like Jiffy

1 egg

2 tbsp. unsalted butter, melted

3/4 cup milk

1/2 cup frozen corn kernels, thawed

For the topping:

2 tbsp. olive oil

2 large boneless, skinless chicken breasts, shredded

3 cloves garlic, minced

1 medium onion, chopped

1 small red bell pepper, diced

Salt and pepper, to taste

1 tbsp. chili powder

1 1/2 tsp. ground cumin

2 tsp. hot sauce

2 tbsp. Worcestershire sauce

1 cup tomato sauce

1 1/2 tbsp. dark brown sugar

10 oz. shredded cheddar cheese

Instructions:

1. Preheat oven to 400 degrees and grease a 9″ pie pan. Set aside.
2. In a medium sized bowl, combine the cornbread mix, egg, butter, and milk. Then fold in the corn. Pour mixture into prepared pie pan and bake for 15 minutes or until top is just about set and golden brown. Remove from oven when it’s done and set aside.
3. Meanwhile, in a medium skillet over medium-high heat, add the olive oil and add the onion and red peppers. Cook until they’re soft and then add in the chicken and garlic and saute until fragrant. Season with salt, pepper, chili powder, cumin, and hot sauce. Cook for about 5 minutes then add in the tomato sauce, worcestershire sauce, an brown sugar. Stir to combine and reduce the heat to low. Simmer the mixture until thickened, about 5-7 minutes.
4. Cover the cornbread pie with the chicken mixture and sprinkle lots of cheese on top. Turn the broiler on high and put the pie back in the oven for about 3 minutes, or until the cheese has completely melted over top.
5. Slice into wedges and serve. You can garnish with scallions or parsley.

notes: To pre-shred the chicken, I boiled 2 large chicken breasts until they were cooked through then cut them in 4 pieces. I threw them in the stand mixer with the paddle attachment and turned it on medium speed to shred the chicken. Also, I found the homemade bbq sauce to be a tad bit on the sweet side. The original recipe called for 3 tbsp. of dark brown sugar, next time I’d only add half of that, as reflected in my recipe above.
Source: Adapted from Rachael Ray via Laura’s Sweet Spot

chili lime chicken tostada 1 450

Chile Lime Chicken Tostadas
1 can diced green chilies
4 cloves of minced garlic
1 1/2 Tbsp. chili powder
3 Tbsp. lime juice
1 diced medium onion
2 lbs. boneless chicken breasts
1 can fat free refried beans, warmed
10 tostada shells
Desired toppings such as: shredded lettuce, shredded cheese, salsa, light sour cream, sliced olives, guacamole Add chicken and onion to a slow cooker that is at least 3 1/2 quarts. In a bowl combine green chilies, garlic, chili powder, and lime juice. Pour over chicken. Cover and cook on low for 5 to 6 hours. Remove chicken from slow cooker and shred. Mix in 1/2 cup of juice remaining in slow cooker to the shredded chicken. Spread warmed refried beans on tostada shells. Top with hot chicken mixture and any other desired toppings.