Chocolate Desserts, Baked Desserts, Puddings... All Quick and Easy.

This recipe is a good one to use if the berries are pretty but maybe not the most flavorful ones you've ever eaten. The jelly rolls, pudding and whipped topping should compensate nicely.

1 (7-oz) package jelly rolls, sliced
1 (3.5-oz) package vanilla instant pudding mix
1 & 1/2 cups milk
1 container whipped topping
2 cups sliced fresh strawberries
several large strawberries, halved ( for garnish)

Cut each jelly roll into 3 slices; arrange cut sides of slices around sides and bottom of a2 & 1/2-quart rectangular or square serving dish. Fill in with remaining jelly roll slices.

Prepare pudding mix according to package directions, using 1 & 1/2 cups milk; let stand 5minutes, then fold in about a cup of whipped topping.

Spread half the sliced strawberries over jelly roll slices; layer on the pudding mixture, andtop with the remaining sliced strawberries; squirt whipped cream over the whole, beautiful dish.

Garnish with additional strawberries and chill until time to serve.

This is an exciting grown-up dessert that’s ready in 30 minutes; that is, IF you bring the pudding’s temp down to room temperature in 20-23 minutes which definitely requires that much time in the fridge or even the freezer. If you have more time, bring it down even lower to a “chill”.

2 & 3/4 cups whole milk
1/3 cup sugar
3 Tbsp instant tapioca
5 tsp instant-espresso powder
1 large egg, lightly beaten
1 Tbsp Sambuca or anisette
lightly sweetened whipped cream

Stir together first 5 ingredients in a 2-3-quart heavy saucepan and let stand 3 minutes.

Heat over moderately low heat, stirring, just until pudding reaches a simmer.

Stir in liqueur and cool pudding in the fridge with its surface covered with wax paper. Serve at room temperature or cool (chilled, if there’s time). _______________________________________________________

As presented, this delightful dish should be under attack by your lucky eaters in about 5 minutes. That leaves 25 minutes to whip up your own rice pudding if ready-made bothers you.

16 oz yellow cling peaches in light syrup
2 medium bananas
1 lb prepared rice pudding
8 oz low-fat peach yogurt
mint leaves (to garnish)

Drain peaches, reserving a few slices for garnish, and coarsely chopping the rest.

Slice bananas.

In a medium bowl, stir together the rice pudding, yogurt, chopped peaches, and all but 12 slices of banana.

Spoon pudding mixture into four dessert bowls. Garnish with mint leaves and reserved peach and banana slices. Isn’t that a tasty – and pretty - dish to set before the eaters.>p>

If this were not a QUICK and EASY place I’d have you baking an angel food cake first and that would only take an hour or so. Got an extra hour in your life to bake a cake?

So buy a cheap white angel-food cake on the way home and spend about ten minutes creating this really terrific dessert.

2 cups cubed angel food cake
1 8-oz carton vanilla low-fat yogurt
1/4 of an 8-oz container whipped dessert topping
1 cup strawberries

Divide the angel food cake cubes (use a serrated knife to cube) among 4 dessert dishes.

In a small mixing bowl fold together the yogurt and whipped topping. Plop a glob* of the yogurt mixture on the cake cubes, sprinkle with berries and your spectacular dessert is ready.

*Fancy chef-speak for "Place a generous portion".

I suggest doubling this one unless you plan to eat them all yourself, they’ll go fast.

1/2 cup cake flour
3/4 tsp salt
1 1/2 tsp baking powder
5 Tbsp unsalted butter
5 Tbsp vegetable shortening
3/4 cup light brown sugar, tightly packed
2 Tbsp light corn syrup
1 egg
1 Tbsp vanilla extract
3/4 cup almond toffee bits, such as a smashed Heath bar or two
3/4 cup semisweet chocolate chips

Preheat the oven to 375 degrees.

Have a 9-by-13-inch baking dish ready.

In a medium bowl, sift or whisk together flour, salt and baking powder. Set aside.

In a hand-held or stand mixer on medium speed, combine the butter, shortening and brown sugar, mixing well. Add the corn syrup, egg and vanilla extract and mix to incorporate.

With the mixer on low speed, gradually add the flour mixture. Use a higher speed and you'll end up looking like the ghost of Christmas past.

Add 1/2 cup of the toffee bits, mix just to combine and spread the batter in the baking dish. Sprinkle the remaining toffee bits and the chocolate chips on top and bake for about 15 minutes or until a toothpick stuck in the middle comes out clean.

Transfer to a wire rack to cool completely before cutting.

You might treat a cookie like this as you would another person: overlook the butter and sugar and feel good about the raisins and oats. I don’t know which side the coconut falls on so let’s call it neutral.

1 & 1/4 cups flour
1 tsp Baking Powder
1 tsp. baking soda
1/2 cup old-fashioned or quick-cooking oats
1/2 cup (1 stick) butter
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg 1 tsp vanilla
1 cup Raisin Bran Cereal
11/4 cups shredded coconut
1/2 cup raisins

PREHEAT oven to 350°F.

Mix flour, baking powder, baking soda and oats; set aside.

Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy.

Add egg and vanilla; mix well and gradually add flour mixture, beating until well blended after each addition. Add cereal, coconut and raisins; stir until well blended. Drop heaping teaspoonfuls of dough, 2 inches apart, onto ungreased baking sheets.

Bake 14-16 min. or until lighty browned, then cool on baking sheets 4 min. then remove to wire racks to cool.

Health fans, get excited! Here’s a choclate chip cookie with rolled oats!

Now if we can just find great tasting substitutes for the butter, sugar and chocolate we'll really have something…

1/2 cup white sugar
1/3 cup packed brown sugar
1/2 cup butter
1/2 cup peanut butter
1/2 teaspoon vanilla extract
1 egg
1 cup all-purpose flour
1/2 cup rolled oats
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips

Preheat oven to 350 degrees F .Combine all ingredients, mix well and drop by tablespoon on to a lightly greased or non-stick cookie sheet. Bake 10 to 12 minutes.

Okay, so I used a brand-name, but I think it's easier to remember than "Chocolate-Cookie-With-White-Stuff-Inside Shake". Or how about "Oreo-or-Similar Shake"?

2 cups chocolate ice cream
1 cup whole milk
2 Oreos, or similar

In a blender container, blend together ice cream and milk. Add sandwich cookie and blend until coarsely crushed.

That’s how my dear Swedish father-in-law might say it. And with lingonberry jam, gingersnaps and whipping cream in a recipe you can bet the Swedes and all the rest of us will love it.

3/4 cup lingonberry jam
3 Tbsp fresh lemon juice
1/2 cup creme fraiche
3/4 cup heavy cream
1/4 cup sugar
3/4 tsp pure vanilla extract
1/4 tsp each ground ginger & ground cardamom
8 gingersnap cookies. crushed (about 1/2 cup)

Whisk together jam and lemon juice in a small bowl; set aside.

Beat the creme fraiche, cream, sugar, vanilla, and spices with an electric mixer until mixture holds stiff peaks. Gently fold in 1 Tbsp jam mixture with a rubber spatula, to make red swirlys.

Layer 1 heaping Tbsp each cream mixture,crushed cookies, and jam mixture in a small glass. Do it again and top with a blob of cream mixture. Now make 3 more and keep 'em cool until time for dessert - or forget about the meal and just eat the parfaits.

Never heard of "haystacks"? Make these yummies and you will never forget them. Mmmmm good. And since you're blending the ingredients why not just buy store-brand chips and candy. You'll likely save a couple bucks.

1/2 cup semisweet chocolate pieces
2 1 & 1/2 oz packages chocolate/peanut butter cups
2 cups chow mein noodles
1/2 cup peanuts

In a microwave-safe 1-1/2-quart casserole combine chocolate pieces and peanut butter cups. Micro-cook on high for about 22 minutes, stirring after 1 minute.

Remove from nuker and stir until nearly smooth.

Stir in noodles and peanuts until coated.

Drop by rounded tablespoonfuls onto a baking sheet lined with waxed paper and stick them in your freezer section for about 8 minutes to firm up.

Didn't I say you'd never forget these? And so-o-o easy.

This very fancy dessert is as quick & easy to make as it is pretty to look at. And don't let "mascarpone" frighten you; it's in the dairy section of any major supermarket.

15 ladyfingers
1 cup good strong coffee, freshly brewed
4 tablespoons sugar
1 lb, 2 oz mascarpone
2 vanilla beans
1/2 cup sweet sherry
Zest and juice of 1 orange
3 1/2 oz. best-quality bittersweet chocolate

In a medium deep bowl or dish about 8-10 inches across spread your fingers - ladyfingers, that is - snugly in layers on top of each other. Put 2 Tbsp of sugar (or Splenda)in the coffee and pour it over the ladyfingers, being sure to completely cover them.

While that's soaking, put your mascarpone into a bowl and whisk it up with the rest of the sugar.

Cut the vanilla beans lengthwise and scrape the seeds into the mascarpone. Keep on whiskin' and as you do so, drizzle in the sherry. You want a loose, shiny consistency. If it's stays too thick just squeeze a little of the orange juice to loosen it.

Squeeze the rest of the orange juice over the ladyfingers, then smear the vanilla mascarpone mixture over the ladyfingers and grate all the chocolate over it.

Sprinkle a little finely grated orange zest on top and put it in the fridge until you're ready to proudly serve it.

What?? LYNH? Ok, it means “Like You’ve Never Had”. And I bet you’ll just call these “Best Ever” PB Cookies. Change the chips to chocolate ones and you can call them “Reese’s cookies”.

1 1⁄2 cups all-purpose flour
1 tsp baking soda
1⁄4 tsp salt
1⁄2 cup (1 stick) unsalted butter, softened
1⁄2 cup granulated sugar
1⁄2 cup packed brown sugar
3⁄4 cup chunky peanut butter
1 large egg
1 tsp vanilla extract
3⁄4 cup peanut butter chips

Heat oven to 350F

In a bowl, whisk flour, baking soda, and salt.

In another bowl, beat butter, granulated sugar, and brown sugar until well blended. Beat in egg and vanilla extract. Beat in peanut butter. Beat in flour mixture until combined. Stir in chips.

Drop dough by rounded tablespoon-full 3 inches apart onto non-stick baking sheets. Press a fork onto each to make a crosshatch design. Why this mark usually tells you it's a peanut butter cooky, I couldn’t say – ask Google.

Bake 10 to 12 minutes, or until just browned at the edges.

Let stand a couple minutes before removing to wire rack to cool completely. _________________________________________________________________

A blend of brown sugar and butter creates this wonderful butterscotch flavored dessert. And it won't be mistaken for pudding from a little box.

1/2 cup granulated sugar
1/2 cup packed brown sugar
6 Tbsp butter or stick margarine
1/2 cup whipping (heavy) cream
1/2 cup light corn syrup
1/2 tsp salt
1 tsp vanilla

Mix all ingredients except vanilla in 2-quart saucepan. Cook over low heat, stirring constantly, until butter is melted and sugars are dissolved.

Increase heat to medium; heat to boiling, stirring constantly. Boil gently 5 minutes, stirring occasionally; remove from heat. Cool 20 minutes.

Stir in vanilla and it still only took about thirty minutes. Serve sauce warm or cool over rich vanilla or butter pecan ice cream. Heck, with this wonderful sauce even low fat, low carb ice cream is a treat.

NOTE: Sauce firms up when refrigerated; if it's too thick zap it for 20 seconds - no more - in the microwave(sauce will become thin if overheated). But I'll bet you knew that.