Ingredients
1 ready made frozen pie crust- follow preparation instructions
5 TB chocolate hazelnut spread (we used Nutella)
3 TB melted butter
3 TB brown sugar
2 TB water
4 ripe bananas, thinly sliced on a diagonal
Topping- whip cream or favourite ice cream
Ingredients:
1 frozen deep double pie shell – Yes do the easy thing
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 apples – sliced
Directions:
1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
Total Time: 10 minutes
Ingredients
1 box Red Velvet Cake mix
1 tub of Cool Whip (8 ounces)
1 egg
1/2 – 1 cup powdered sugar
Instructions
1.Preheat oven to 350F. Spray Cookie sheet with non-stick cooking spray.
2.In a large bowl, mix together cake mix, cool whip and egg. The mix will be VERY fluffy. Just keep mixing until well combined.
3.Use a small cookie scoop or two spoons to drop rounded cookie dough into powdered sugar. Roll dough ball until completely covered. Set cookies on cookie sheet, about 2 inches apart.
4.Bake at 350F for 8 minutes or until very lightly golden around the edges. Let cool on the cookie sheet for a couple of minutes before removing to wire racks to cool completely.
5.Store at room temperature in airtight container. These are best eaten within a day or two of baking.
prep time 20 min
total time 1 hr 30 min
makes 16 servings or 8…..ha ha ha
What You Need
1 pkg. chocolate cake mix
2 pkg. Jell-O Chocolate Instant Pudding
2 cups cold milk
1-1/4 cups cold water
3 cups Jet-Puffed Miniature Marshmallows
3 oz. Baker’s Semi-Sweet Chocolate
red, green, brown smarties
HEAT oven to 350°F.
PREPARE cake batter as directed on package; pour into 13×9-inch baking dish sprayed with cooking spray. Beat dry pudding mixes, milk and water with whisk 2 min.; pour evenly over batter. Place dish on rimmed baking sheet.
BAKE 55 min. to 1 hour or until toothpick inserted in centre comes out clean. Cool 10 min. Meanwhile, heat broiler.
TOP cake with marshmallows. Broil 30 sec. to 1 min. or until marshmallows are golden brown. Gently place Smarties on top of marshmallows. Melt chocolate as directed on package; drizzle over marshmallows and smarties. Cool cake 15 min.
I use my microwave to reheat beverages only. Many of my friends no longer use it for various reasons.
However I had some apple and peaches to use up and I’m a little tired of fruit salad and muffins.
So I decided a crumble but I didn’t have the time to bake it. In the end this only took me 15 minutes!
Ingredients
4 Apples not peeled, chopped
3 Peaches not peeled, chopped
3/4 Oats
3/4 Quinoa Flakes
4 TB Flour
3/4 Brown Sugar
3/4 melted butter
Directions
Spray a 9×9 glass bakeware and place apples and peaches in
In a bowl combine all dry ingredients
Melt butter and add to dry ingredients and mix until crumbly
Spread over fruit and pat gently
Microwave on high for 6-8 minutes or until fruit is tender
Ingredients
Makes 4 servings Change Servings
1 pkg. (4 serving size) JELL-O Brand Orange Flavor Gelatin
1 cup boiling water
2 cups vanilla ice cream softened
Directions
1.Dissolve gelatin in water. Gradually add ice cream, stirring with wire whisk until well blended.
2.Spoon evenly into 4 dessert cups, then refrigerate for 20 minutes or until chilled.
Ingredients
1 ready made frozen pie crust- follow preparation instructions
5 TB chocolate hazelnut spread (we used Nutella)
3 TB melted butter
3 TB brown sugar
2 TB water
4 ripe bananas, thinly sliced on a diagonal
Topping- whip cream or favourite ice cream
Directions
Preheat oven to 400°F (230°C).
Spread chocolate hazelnut on bottom of pie crust
Melt butter on low heat in a fry pan then add brown sugar and water
In the meantime slice 4 bananas, once the brown sugar has dissolved, add bananas to fry pan and coat all over. Keep in fry pan for 5 minutes
Transfer caramelized bananas to pie crust
Bake in preheated oven until pale golden, about 10-12 minutes
Serve with whip topping or ice cream.
Ideas by Katherine 