Mini Chocolate Éclairs


½ C margarine or butter (1 stick)
1 C sifted all-purpose flour
4 eggs

1 Pkg of First Quality Strawberry  or Chocolate Mousse Mix (You can also use Fast & Fancy Mousse Mix or Cheesecake)

2 squares (2 oz) unsweetened chocolate
2 C Sugar
1 C whipping cream


1.  Preheat oven to 400◦F. Grease a cookie sheet or line with parchment paper.

Bring 1 cup water and the margarine or butter to a boil. Add the flour and stir constantly until the mixture is smooth and forms a ball (I would use a whisk @ first to mix the butter, flour & water). Remove from heat and let cool. Beat in the eggs, one at a time with mixer. Drop the dough by the teaspoons onto the prepared cookie sheet. Bake for approximately 30 minutes, or until light brown. Set aside on a rack to cool.

                Follow directions according to pkg, refrigerate until ready to use.

4. With a serrated knife, slice the pastry puff lengthwise but not all the way through. Pipe the filling into the corner.

Place in a medium saucepan and stir, then add the sugar and cream. Cook over medium heat until soft ball stage, 240◦F on candy thermometer. Let cool and beat until smooth. Set aside in a tub of ice cold water so that it thickens up real good. Ice the tops of the éclairs.

Makes 24 medium or 60 mini éclairs. 

This recipe offers a less fattening eclair as it is baked rather than fried.


3rd times a charm Berry Cheesecake

2 pt each of Strawberries, blueberries, and raspberries or 2 1/2 oz. packages of frozen mixed berries, thawed 

First Quality No Bake Cheesecake (you can use our Sugar Free or regular No bake cheesecake)
**(even though we are using our No Bake Cheesecake- with a little tweaking you can bake it for a limited amount of time without it affecting the NO Bake) **

1 Pkg. Cream cheese, room temp. **(this would be the “tweaking” in order to go in oven)

2/3 C quick oats
2/3 c brown sugar
2/3 C flour
1 t cinnamon
1/2 t nutmeg
3/4 C butter, room temp.

2 C cake flour
2 t baking powder
1/2 t salt
1/2 C butter, softened
1 c Sugar
3 Lg Eggs, room temp.
2 t First Quality vanilla extract
3/4 C milk

1. Preheat oven to 350◦F.
2. Mix 1/2 fresh strawberries (drained) with 1/2 cup sugar. Set aside.
3. In a separate bowl, mix the Cheesecake mix as per directions on pkg, after you have mixed the cheesecake, slowly add the cream cheese pkg. Set aside.
4. In a medium bowl, mix together, 2/3 cup of quick outs, 2/3 cup of brown sugar and 2/3 cup of flour. Add 1 teaspoon of cinnamon and 1/2 teaspoon nutmeg. Mix well. Add 3/4 cup of softened butter until mixture is completely moist and crumbly. Set aside.
5. In a small bowl combine 2 cups of cake flour, 2 teaspoons of baking powder, and 1/2 teaspoon salt with a wire whisk.Set aside
In a separate large bowl, cream 1/3 cup butter and 1 cup sugar with beaters till light and fluffy. Beat 3 eggs in 1 at a time till combined. Add 2 teaspoons First Quality Vanilla extract and mix until completely combined. Slowly beat in flour mixture and milk alternating each one until the mixture is smooth. Pour half of batter into greased 9 X 13 bake pan.
You will probably have some left over batter, you can make cupcakes or another cake with.

Bake in the oven for approx. 35 minutes.

Serves: 15

Strawberry Pound Cake Parfait (using Fast & Fancy)

¼ cup – First Quality Instant Vanilla Pudding, prepared per pkg directions
2 T First Quality Fast & Fancy, prepared per pkg directions
Pound Cake, prepared and cut into ½ squares after cooling
Strawberries cut
Chocolate shavings


1. Prepare pudding and Fast & Fancy according to package directions.
2. Place Pound cake squares in the bottom of a shot or parfait glass
3. Repeat in another layer
4. Top with Fast & Fancy, a strawberry and chocolate shavings

Zucchini Muffin’s

Do you have a child who dislikes veggies? Try this new recipe, we have hidden veggies that they will never taste!

1¼ cups whole wheat flour
¼ cup First Quality cocoa
1¼ tsp baking powder
¾ tsp baking soda
½ tsp salt
1 tsp cinnamon
1 whole banana, mashed
½ cup raw sugar
½ cup unsweetened applesauce
¼ cup non-dairy milk
1 tsp First Quality Vanilla extract
1 cup shredded zucchini
½ cup raw sugar (optional)
½ Cup chopped walnuts (optional)
½ Cup chocolate chips (optional)

1. Preheat oven to 350 F◦.
2. Grease muffin pan and set aside. If using paper liners, lightly spray inside of liners with cooking spray to prevent sticking.
3. Whisk flour, cocoa, baking powder, baking soda, salt and cinnamon together. In another bowl, cream mashed banana with applesauce and sugar (use extra 1/2 cup for a very sweet, dessert-like muffin).
4. Add in soymilk, vanilla, zucchini and any other optional add-ins you might like such as vegan chocolate chips or chopped raw walnuts. Stir until evenly combined. Add flour mix to wet mix in 3-4 batches and stir until combined.
5. Spoon batter into greased muffin pan and bake 18-25 minutes, or until a toothpick inserted into the center comes out clean.

These muffins store well both in the fridge and freezer & the raw sugar in this recipe may be reduced to 1/2 cup. 

Serves:  12      Cook Time:  15 Minutes

Sopapilla Cheesecake Pie


One Pkg First Quality no Bake Cheesecake
2 (8 ounce) cans refrigerated crescent rolls
1 teaspoon ground cinnamon
1/4 cup honey
¾ cup sugar
1/2 cup butter, room temperature

1. Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9×13 inch baking dish with cooking spray.

2. Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9×13 inch rectangles. Press one piece into the bottom of a 9×13 inch baking dish. Evenly spread the prepared (according to pkg)
cheesecake mixture into the baking dish, t

hen cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake

3Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.

Sopapilla Cheesecake pie squares


Lemon Pudding Cookies

1 Cup Baking mix (buttermilk)
3 oz. First Quality Lemon Pudding mix (instant)
1 Egg
1/4 Cup Vegetable oil
1/3 Cup granulated sugar (for decoration)

1. Preheat oven to 350◦. Grease 2 large cookie sheets.
2. In a medium bowl, combine baking mix, pudding, egg and oil until dough forms.
3. Roll dough into 1in. balls. Place approx. 2 in. apart in the cookie sheets. Dip flat bottom glass or cookie press into sugar. Press onto dough ball and flatten into 1/4 in. thick cookie. Bake until just golden brown on edges, about 10 minutes. Let cool and serve.

Piggy Back Pudding Cake

1/2 Cup Butter, softened
1 1/2 Cup All purpose flour
1 Cup chopped walnuts
16 oz. First Quality Whipped Topping
8 oz. Cream Cheese
1 Cup Confectioners’ sugar
3 9/10 oz. First Quality Instant Chocolate pudding
3 Cups Milk
1/2 Cup Chopped Walnuts

1. Preheat oven to 375◦
2. In a medium bowl, combine butter, flour and chopped walnuts. Mix and pat into the bottom of a 9×13 baking dish. Bake for 20 minutes, take out and let cool.
3. Beat softened cream cheese with confectioners’ sugar until smooth. Fold in 1/2 of the whipped topping(prepared / prepared per pkg directions). Spread over cooled crust.
4. In a medium bowl, combine chocolate pudding mix with 3 cups of milk. Blend well and spread over cream cheese mixture.
5. Spread remaining 1/2 whip topping over pudding. Sprinkle with 1/2 cup chopped nuts.

Diet Coke Trifle

Cooking Spray (fat free)
1 box of Yellow cake mix
12 oz. Diet Coke
1 Pkg. 3 oz. First Quality Sugar Free Vanilla Instant Pudding (use only 1oz.)
2 Cups Skim Milk
1 Pkg. 5oz. First Quality Sugar Free Whip Topping

1. Preheat oven per directions on cake package.
2. Spray 9X13 cake pan with FF cooking spray.
3. In a large bowl, combine cake mix and Diet Coke; Mix until smooth.
4. Pour into greased pan and bake according to package details.
5. Let cake cool atleast 2 hours, when cooled cut into cubes.
–while cake is cooling, prepare FQ SF Whip Topping per pkg. directions.
6. Prepare pudding mix with milk as directed on pkg.
7. In a large glass bowl, layer a third of the cake cubes, a third of the pudding, then a third of the whipped topping.
8. Repeat twice, using all lingredients.
9. Refrigerate for at least 1 hour and serve chilled.

Margarita Cupcakes

2 Sticks butter, softened
2 Cups granulated sugar
4 Large eggs, + 1 large egg white as room temp.
2 Tbsp. Vegetable oil
2 3/4 Cup all purpose flour
2 1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1 tsp. Salt
3/4 Cup [lis 2 Tbsp. whole milk
2 Tbsp. Fresh lime juice
1/2 tsp. First Quality Imitiation Vanilla
Zest of 3 limes

Ingredients for Topping:
1 Stick butter, softened
1 tsp. First Quality Imitation Vanilla
2 1/2 Cups Confectioners Sugar
2 Tbsp. Sauza Blue Reposado 100% Agave Teqiula*
1 tsp. Salt
2 Tbsp. Fresh lime juice
Zest of 2 limes

* may sub with Sauza Gold if Sauza Blue Reposado isnt available.

1. Preheat oven to 350◦. Line 2 cupcake pans with baking liners. Beat 2 sticks of butter and sugar until creamy. Gradually beat in the eggs, egg white and oil.
2. In a medium bowl, whisk the flour, baking powder, baking soda & salt until well blended. In a measuring cup, stir together the milk, 2 tbsp. lime juice & 1/2 tsp. FQ imitation vanilla. Mix in 1/3 of the wet mixture to the butter mix, then 1/3 of the dry mix. Repeat until it is all well blended-do not over mix. Mix in the lime zest.
3. Fill each cupcake liner about three quarters full with batter. Bake for 25 minutes.
4. While cupcakes are cooling, make the icing. Beat 1 stick butter until creamy. Blend in 1 cup confectioners sugar, 2 Tbsp. Sauza Blue Reposado, 2 Tbsp. Lime juice, 1/2 tsp. FQ imitation vanilla, lime peel and 1 tsp. salt until smooth and creamy. Beat the remaining 1 1/2 cups confectioners sugar 1/3 at a time until soft enough to spread.  
5. Spread the frosting on the cooled cupcakes. If you want to add a little “life” to your cupcakes add a lime wedge, round of line or add a drop of green food coloring to your frosting.

Carrot Cake Cheesecake

Carot Cake from scratch:
2 Cups Sugar
1 1/2 Cup Oil
4 Large eggs
2 Cups Flour
2 tsp. Baking Soda
1 Tbsp. Cinnamon
1 tsp. Salt
3 Cups grated carots
1 Cup Chopped walnuts

First Quality Sugar Free No Bake Cheesecake
1 Pkg. 10oz. First Quality Sugar Free No Bake Cheesecake
(will need milk)

Pineapple Cream Cheese Frosting
2 oz. Softened Cream cheese
1 Tbsp. softened butter
2 Cups powdered sugar
1 1/2 Tsp. First Quality Imitation Vanilla
2 Tbsp. Pineapple Juice

Carrot Cake:
1. In a large bowl, Blend sugar and oil, add eggs and beat until well blended.
2. Sift together flour, b-soda, cinnamon, and salt into the egg mixture, mix until well blended; fold in carrots and walnuts.
3. Place batter in two greased 9X13 pans equally (for double layer). Bake in oven for 45 minutes on 350◦F.
4. When cake is done cooking- let stand for alteast 3 to 4 hours(for best results)  for cooling.

FQ No Bake Cheesecake

– Prepare as directed on package.

Pineapple Cream Cheese Frosting
– Mix all ingredients together set aside until ready to use.

Carot cake on bottom
Cheesecake on for layer of cake
Carot cake on top of Cheesecake
the rest of the Cheesecake on top-
so this should be stacked-carot cake, cheescake, carot cake, cheesecake.
Once layered evenly distribute the Pineapple Cream Cheese Frosting on top, chill for alteast 3 hours before serving.