This makes quite a lot so you may want to reduce the amounts down to half if desired, I like to also add in 1/2 teaspoon garlic powder if you are a garlic lover then add it in!…

For more creamier taste use 6 tablespoons 18% table cream or half and half cream with 2 tablespoon of heavy whipping cream…

Do not add in any water to this, use only stated ingredients

Servings 6

Ingredients:

4 cups frozen corn (even better use fresh off the cob)

1/2 cup 18% table cream OR half and half cream

1/4 cup butter

2-1/2 tablespoons sugar

1 teaspoon salt

1/2 teaspoon fresh ground black pepper, or to taste

Instructions:————————————-

In a large saucepan bring all ingredients to a boil over medium-high heat.

Reduce heat and simmer uncovered for about 6-8 minutes.

This dessert is fantastic!

Servings 8

Ingredients:

1 (14-ounce) can sweetened condensed milk (such as Eagle Brand)

1-1/2 cups cold water

1 (4-serving size) package vanilla instant pudding mix

1 pint heavy (35%) whipping cream, whipped ( measured 2 cups before whipping)

36 vanilla wafers (can use more)

3 large bananas, sliced then dipped in lemon juice to prevent browning

Instructions:——————————————-

Prepare a 2-1/2 to 3-quart glass serving bowl or trifle bowl.

In a large bowl combine sweetened condensed milk with water; add in dry pudding mix and beat until well blended.

Chill for 5-7 minutes.

Fold in the whipped cream until thoroughly blended.

Spoon 1 cup of the pudding mixture into the bottom of the bowl.

Top with one-third of the vanilla wafers, bananas and pudding mixture.

Repeat layering twice ending with the pudding mixture on top.

Chill for at least 2 hours before serving.

Garnish the top as desired.

You can also find this recipe on www.recipezazz.com

Servings 8

INGREDIENTS:

1 (9 inch)  prepared chocolate crumb crust

1 (8 ounce) package cream cheese, softened

1 (3 ounce) package cream cheese, softened

2 tablespoons very soft butter

1 cup sifted confectioners sugar (must be sifted)

2 teaspoons vanilla

1-1/2 cups semi-sweet chocolate baking chips

1 (12 ounce) container cool whip frozen whipped topping, thawed and divided (return the remaining half of the Cool Whip to the freezer and use for the next time)

1 (21-ounce) can cherry pie filling

Yield 12

INGREDIENTS:
16 Oreo cookies (use regular size cookies)

2 tablespoons melted butter

1 (8 ounce) package cream cheese, softened

1/2 cup smooth Reese’s peanut butter (can use a different brand of peanut butter)

1 1/2 cups sifted confectioners sugar, divided(must be sifted)

1 (16 ounce) container Cool Whip frozen whipped topping, thawed and divided

12 Reese’s Peanut Butter cups, chopped (can use more or less)

1 cup light cream (such as half and half cream, can use milk)

1 (4 ounce) package chocolate fudge instant pudding mix

INSTRUCTIONS:—————————————–

Prepare a 9-inch pan.

Coarsely chop all of the peanut butter cups; set aside.

For the crust; finely crush 16 Oreo cookies in a processor; toss with melted butter or margarine.

Press into the bottom of the pan; place in refrigerator while preparing the filling.

In a mixing bowl beat cream cheese with peanut butter until smooth.

Add in 1 cup confectioners sugar and beat until combined and smooth.

Fold in half of the thawed Cool Whip topping.

Spread over the crust.

Sprinkle with half of the chopped peanut butter cups.

In another bowl beat the light cream or milk with chocolate pudding mix and remaining 1/2 cup confectioners sugar on low speed of an electric mix until combined and smooth, then fold in remaining Cool Whip topping.

Spread over the chopped peanut butter cups.

Sprinkle the remaining chopped peanut butter cups over the top.

Cover and chill a minimum of 4 or more hours.

You will also find this recipe on Recipezazz.com

Frozen peaches is not recommended for this

Servings 8

Ingredients:

pastry for a single crust (9-inch) pie

4 cups sliced fresh peaches (4 medium)

3 tablespoons peach preserves

1 cup sugar (for a sweeter taste increase a few tablespoons)

1 cup sour cream

3 egg yolks

1-1/2 teaspoons vanilla

1/4 cup all-purpose flour

TOPPING:

1/2 cup all-purpose flour

1/2 cup brown sugar, packed

1/2 cup white sugar

1 teaspoon ground cinnamon

1/4 cup cold butter, cut into pieces

1/4 cup chopped pecans

Instructions:—————————————

Preheat oven to 425 degrees F.

Set oven rack to lowest position.

Line a 9-inch pie plate with prepared pastry then trim and flute the edges.

In a large bowl combine the sliced peaches with peach preserves; transfer and spread into the pie pastry.

In a bowl whisk the sugar with  sour cream with egg yolks, vanilla and flour until smooth and well blended; pour over the peaches.

Place the pie plate onto a baking sheet to catch any spills.

Bake 425 degrees for 30 minutes.

Meanwhile prepare the topping.

In a bowl combine the flour with both sugar and cinnamon; add in the cold butter cubes mixing with your fingers until crumbly, then mix in the nuts.

After the 30 minutes of baking remove the pie and sprinkle the topping over (if the edges are browning too much then cover with foil).

Return to oven and bake for another 15-20 minutes.

Posted on www.recipezazz.com

Warning; if you are not prepared to eat half or more of these bars then don’t make these… they are that good, and easy too!

Yield one (11 x 7-inch pan)

Ingredients:

3/4 cup white sugar

1/4 cup brown sugar, packed

2 teaspoons vanilla

3 tablespoons butter, cubed

1 cup corn syrup (can use light or dark)

1 cup smooth peanut butter

6 cups Kelloggs Rice Krispies cereal

Instructions:—————————————————-

Lightly grease an 11 x 9-inch pan (can use a 13 x 9-inch pan).

In a large microwave-safe bowl combine the first 6 ingredients; microwave on high until melted and smooth, removing 2-3 times to stir.

Immediately add in cereal and mix with a wooden spoon until combined.

Transfer/spread into prepared pan then using lightly oiled finger press down into the pan.

Cool then refrigerate.

Slice into desired size bars