Roxy’s Go Big Red Dessert Recipes

[Roxy15]

Apple Pie Enchiladas:

 

1-(21-oz.)-Can Apple Pie Filling

1 Tsp. Ground Cinnamon

1/2 Cup Butter

1/2 Cup White Sugar

1/2 Cup Brown Sugar

1/2 Cup Water

1 Tsp, Vanilla

6-(8-in.)-Flour Tortillas

 

Spoon about one heaping quarter cup oof pie filling evenly down the center of each flour tortilla.  Sprinkle with cinnamon and roll up, tucking in edges; place seam down in baking dish.

 

In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water.  Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes; remove from heat and stir in 1 Tsp. vanilla.

 

Pour sauce over enchiladas and let stand 45 minutes.

 

NOTE:  Don’t rush the 45 minute resting time for the sauce in the enchiladas before baking; this step helps to transform the flour tortillas into a faux pastry dough.

 

Bake in preheated 359 degree oven for 30 minutes or until golden.

 

 

[Roxy15]

Chocolate Peanut Butter Lasagna: 

 

Ingredients:

CRUST:

36 Oreo Cookies
1/3 cup butter melted

 

PEANUT BUTTER LAYER:

8 oz cream cheese softened
1 cup smooth peanut butter
1 cup powdered sugar
1/4 cup milk
1 1/2 cups whipped topping such as Cool Whip

 

CHOCOLATE LAYER:

2 boxes of instant chocolate pudding 4 servings size
2 3/4 cups milk

 

TOPPING:

whipped  topping
1 bag of Reese’s Mini Peanut Butter Cups
peanut butter chips
Chocolate Syrup optional

 

Instructions:

OREO CRUST:

In a food processor, finely crush oreo cookies. Stir in melted butter. Press into a 9″ x13″ pan or glass dish. Place in the freezer while preparing the next layer.

 

PEANUT BUTTER LAYER:

With mixer on medium, cream cheese, milk & peanut butter until fluffy. Slowly add in powdered sugar. Gently fold in whipped topping.

 

Spread the peanut butter layer on the Oreo crust. Place in the freezer while preparing the next layer.

 

CHOCOLATE LAYER;

In a bowl, mix together both boxes of pudding mix and milk. (Note: This will be less milk than called for on the box. You want this layer a little bit thicker than pudding.)

Spread the pudding onto the peanut butter layer. Place in the fridge and allow to set for about 5 minutes,

 

Top with remaining whipped topping, chopped Reese’s Mini Pieces, peanut butter chips and chocolate sauce if desired. Refrigerate at least 3 hours.

 

 

[Roxy15]

These rolls are easy to make and they take no time at all to make them.  

 

Cinnamon Roll Bites:

 

2 Cups Flour
1 Tablespoon Baking Powder
1/2 Teaspoon Salt
1/2 Cup Cold Butter
3/4-1 Cup Milk
1/4 Cup Brown Sugar
1/4 Cup Granulated Sugar
1 Tablespoon Cinnamon
1/2 Cup-(1 Stick)-Butter, Melted

 

Made white frosting with powdered sugar, butter, milk and some vanilla, just eyeballed ingredients.

 

In a large bowl, combine flour, baking powder and salt using a pastry cutter.  

Cut the butter into cubes and add to the bowl.  

Cut in the butter with a pastry cutter or fork until butter is in pea-sized pieces.  I used a pastry cutter.

 

Stir in milk gradually, adding just enough so that the dough comes together.  Bring together in a ball with your hands.  If you accidentally add too much milk and it becomes sticky, just add a little more flour. 

 

Preheat oven to 350 degrees.

 

Grease the sides of a 9-10 inch pie plate.

 

Place 3-4 tablespoons butter in the bottom of the pie plate, swirl to coat the bottom.

 

In a medium bowl, combine brown sugar, granulated sugar and cinnamon.  Roll dough in 1-inch balls and dip in cinnamon sugar mixture and place in the pie plate.  

 

Drizzle melted butter over the dough balls in the pan.  

 

Bake for 23-26 minutes until rolls are cooked and butter/sugar mixture is bubbling in the bottom of the pan.  I baked the rolls for 23 minutes,

 

***If you are using a pie plate smaller than 10 inches, it’s a good idea to place a piece of tin foil in the oven under the pie plate to catch any possible drips.

 

Here are 2 pictures, one picture before I put icing on and the other picture with frosting.

 

 

[Roxy15]

No Bake Snickers Crunch Bars - Dessert 

 

Ingredients:

 

Crunchy Chocolate Top and Bottom Layer

 

•    1 12 oz package semi-sweet chocolate chips, divided

•    1 11 oz package butterscotch chips, divided

•    1 cup creamy peanut butter, divided

•    3 cups Cocoa Pebbles, divided

 

Nougat Layer

 

•    ¼ cup unsalted butter

•    1 cup granulated sugar

•    ¼ cup evaporated milk

•    7 oz container marshmallow creme

•    ¼ cup creamy peanut butter

•    1½ cups roasted, lightly salted peanuts, coarsely chopped

•    1 tsp vanilla extract

 

Caramel Layer:

 

•    1-11 oz. bag KRAFT caramels or caramel bits

•    ¼ cup evaporated milk

 

Directions:

 

Crunchy Chocolate Bottom Layer:

 

1)    Spray a 9x13 baking dish with cooking spray and line with parchment paper. Set aside.

2)    Combine half of the chocolate chips, butterscotch chips, and peanut butter in a large microwave safe container.

3)    Microwave on high heat in 30 second intervals, stirring in between, until the chips are fully melted and the mixture in smooth.

4)    Stir in Cocoa Pebbles until fully coated. Pour mixture into prepared baking dish.

5)    Refrigerate until firm, about 15 minutes.

 

Nougat Layer:

 

1)    In a small saucepan, combine butter, sugar, and evaporated milk over medium heat, stirring until butter is completely melted and the sugar is dissolved.

2)    Bring mixture to a boil and cook for an additional 5 minutes, stirring frequently.

3)    Remove from heat.

4)    Stir in marshmallow creme until completely combined. Stir in peanut butter and vanilla extract until combined. Fold in peanuts.

5)    Pour the nougat layer over the chilled chocolate bottom layer. Refrigerate until firm, about 15 minutes.

Caramel Layer

1)    Combine unwrapped caramels and evaporated milk in a microwave-safe container and heat on high for 1 minute. Stir and heat on high in 30 second intervals until caramel is completely melted.

2)    Spread caramel over the top of the chilled nougat layer.

 

Crunchy Chocolate Top Layer:

 

1)    Repeat the bottom layer. Combine remaining half of the chocolate chips, butterscotch chips, and peanut butter in a large microwave safe container.

2)    Microwave on high heat in 30 second intervals, stirring in between, until the chips are fully melted and the mixture in smooth.

3)    Stir in Cocoa Pebbles until fully coated. Pour mixture on top of the chilled caramel layer.

4)    Refrigerate until firm, about 30 minutes.

5)    Bars should be refrigerated until ready to eat. Cut and serve.

 

 

[Roxy15]

Sometimes I use chocolate chips and raisins in these cookies.  These are one of my favorite cookies.

 

Butterscotch Oatmeal Cookies:

 

1 Cup Butter, Softened

3/4 Cup Sugar

3/4 Cup Brown Sugar

2 Eggs

1 Tsp. Vanilla

1-1/4 Cups Flour

1 Tsp. Baking Soda

1 Heaping Tsp. Ground Cinnamon

1/2 Tsp. Salt

3 Cups Quaker Oats

1 Pkg. Butterscotch Chips

 

Preheat oven to 375 degrees.

 

In a large mixing bowl, beat butter, white sugar and brown sugar together.

 

Add eggs and vanilla; beat well.

 

Add flour, baking soda, cinnamon and salt; mix.

 

Add Quaker Oats and Butterscotch Chips; mix on low until combined.

Form dough into balls.

 

I put Parchment Paper on the cookie sheets; put cookies on top of Parchment Paper.

 

Bake 8 minutes in preheated degree oven.

 

Let cookies cool.

 

***I use a large round Tupperware Container and put one layer of cookies in it; then a sheet of wax paper and then repeat until the cookies are all in it.

***Parchment Paper makes it easy to remove the cookies with no mess.

 

 

[Roxy15]

Snickerdoodle Cookies:

 

1 Cup Blue Bonnet Margarine, Softened In Microwave

1-1/2 Cups Sugar

2 Eggs

2-3/4 Cups Sifted Flour

2 Tsp. Cream Of Tartar

1 Tsp. Baking Soda

1/4-1/2 Tsp. Salt

4 T. Sugar

4 Tsp. Cinnamon

Preheat oven to 375 degrees.

Mix 4 T. sugar and 4 Tsp. cinnamon in a small bowl.

***Make more sugar/cinnamon mixture if you need to.

 

Soften margarine in the microwave.

In a large bowl, mix together margarine, sugar and eggs.

 

Sift together flour, cream of tartar, baking soda and salt; stir into shortening mixture.  Chill dough if soft in the refrigerator, if necessary.  Roll cookie dough into  balls according to how big you want the cookies to be and roll each ball into sugar/cinnamon mixture.

 

Put parchment paper on cookie sheet pans and put the cookies on them.

 

Bake in preheated oven at 375 degrees for 8 minutes.

 

Let cool on cookie sheets.

 

I put the cookies in layers in a large round Tupperware container and I put wax paper in between each layer of cookies.