HippieDog's Favorite Recipes

Chocolate Pudding Brownie Trifle

I made this yummy dessert on the 4th of July. I wanted something super easy that I could make ahead of time.

We loved it! Especially my husband :)

I used my go to brownie recipe  and left off the frosting. You could also make brownies from a box or buy them in the bakery to make it even easier.

 

Chocolate Pudding Brownie Trifle

Brownies, prepared and cut in bite size pieces

1 large box instant chocolate pudding
1 large box instant vanilla pudding
4 cups milk

Combine puddings and milk with an electric mixer. Mix until well combined and thickened.

Whipped Cream
4 cups heavy cream
1/3 cup sugar
1 TB pure vanilla extract

Whip together just until cream forms stiff peaks.

Hershey bar
sprinkles
flags

Layer ingredients in trifle bowl beginning with brownies, whipped cream and pudding. Repeat, ending with whipped cream.

Garnish with candy bar curls, sprinkles and flags.

Note: I use a potato peeler to make my candy bar curls.

 

 

Strawberry Parfaits with Fresh Strawberry Pie Filling

I always loved the KFC Strawberry Parfaits. They stopped making them in our area a few years ago.

I found a Fresh Strawberry Pie recipe that I decided to use and try my own version.

We love these so much! I've made them twice this month already :) 

The filling only takes a few minutes and it's so worth it to make your own. We use the leftover strawberry pie filling to put over our vanilla ice cream.

You can also use larger jars and layer the ingredients a few more times. This one is just right for us.

Strawberry Parfaits with Homemade Strawberry Pie Filling

4 cups strawberries
1 cup sugar
3 TB cornstarch
½ cup water
2 teaspoons lemon juice
6 shortcake rounds
whipping cream
2 TB powdered sugar
6 half pint jars
6 lids and rings

Mix all ingredients in saucepan. Crush strawberries with potato masher. Cook on medium heat, stirring until thickened. Refrigerate.

Put one shortcake round in each jar and spoon cooled strawberry filling on top, filling almost to the top of jar. Add lids and rings and refrigerate until ready to serve.

Top each jar with lots of whipped cream.

For whipping cream, add 2 TB powdered sugar to whipped cream and whip until light and fluffy. You can also use Cool Whip. Garnish with a strawberry on top if desired.

Recipe source adapted from: Food.com Fresh Strawberry Pie.

Banana Split Icebox Cake

Hello Friends!

It's been awhile :) Just wanted to share this amazing dessert with you.

I made this for our Fourth of July Celebration. It was Wonderful!  So much better the next day :)

It's the last day of July---better late than never right?

Hope you're having an Amazing Weekend full of your favorite things :)

Until next time.

Banana Split Icebox Cake

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted

 8 ounce cream cheese, softened
1 14 ounce can sweetened condensed milk
1 small box banana instant pudding
1 small box vanilla instant pudding
3 cups cold milk
1 tsp. banana extract
3 cups heaving whipping cream
1/4 cup powdered sugar
splash pure vanilla extract
1 20 ounce can crushed pineapple, drained
3 bananas, peeled and sliced
1 small jar maraschino cherries with stems, drained
2 TB walnuts, chopped
chocolate syrup for drizzling

Combine graham cracker crumbs and sugar. Stir in melted butter. Press in 9x13 baking dish. Bake 375 degrees for 6-8 minutes. Let cool

Combine heavy whipping cream, powdered sugar and vanilla extract. Whip until peaks form. Set aside.

In large mixing bowl, combine cream cheese, beat until fluffy. Add sweetened condensed milk, banana pudding mix, milk and banana extract. Beat until well combined.

Fold in by hand, 1 cup prepared whipping cream to the banana pudding mixture.

Top cooled graham cracker crust with sliced bananas, top with banana pudding mixture, top with crushed pineapple. Spread remaining whipping cream on top.

Refrigerate overnight.

Sprinkle with walnuts, top with cherries and drizzle with chocolate syrup.

Candy Corn Fruit Parfaits

Candy Corn Fruit Parfaits

pineapple chunks or tidbits, drained
mandarin oranges, drained 
Cool Whip
candy corns 

In parfait glass or plastic cup, layer pineapples, mandarin oranges and whip cream. 

Garnish with a candy corn :)

 

Yogurt Parfaits with Berry Jam and Granola

I picked up a copy of Williams Sonoma "The Art of Preserving", at Hasting's a few months ago. We had some book credits to use and this canning-preserving book was staring at me on the clearance rack.

I grabbed it fast and skipped to the nearest chair to start reading.

This is the kind of book I take to bed.....it's a sickness I think.

The berry granola parfaits were the first to catch my eye and I've been so excited to make them.

They are delicious......and the granola a bit too addicting :)

I snuck the coconut in......I wonder if Dan will know? You can only keep coconut from a girl for so long.....

 

Yogurt Parfaits with Berry Jam and Granola

2 cups old fashioned rolled oats
1/3 cup slivered almonds
1/3 cup shredded coconut
1 TB brown sugar
1/4 tsp. salt
1/4 cup honey
2 TB canola oil

Vanilla yogurt (yoplait light or Greek style)
Srawberry jam
Strawberries and raspberries for garnish

In bowl combine oats, almonds, coconut, brown sugar and salt. Whisk together and set aside.

In small saucepan combine honey and oil. Stir on low heat until hot, stirring constantly. Drizzle honey mixture over granola and stir to coat.

Spread on sprayed cookie sheet or line with parchment paper. Bake in a 300 degree oven for 20-30 minutes or until mixture begins to turn a golden brown. Stir every 8-10 minutes. Cool completely and transfer to airtight container to store.

Spoon yogurt in bottom of parfait cup, drizzle strawberry jam, sprinkle with granola and repeat, ending with berries. Or add granola, yogurt, strawberry jam, granola, yogurt, granola and top with berries. Whatever you decide....it's gonna be good.

Serve parfaits immediately and store granola in airtight container for up to 1 week.

Recipe Source slightly adapted from: Williams Sonoma The Art of Preserving