Strawberry Pound Cake Parfait (using Fast & Fancy)

Ingredients:
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

Directions:

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

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Turtle Cheesecake (Fast & Fancy)

Ingredients:
¼ cup – First Quality Instant Cheesecake, prepared
2 T First Quality Fast & Fancy
1 T pecans, Chopped
1 T Graham Crumbs
Chocolate Syrup
Caramel Syrup

Directions:

1. Prepare Cheesecake and fast & fancy according to package directions.

2. Place graham crumbs in bottom of shot glass

3. Layer cheesecake and syrup on graham crumbs

4. Top with FQ Fast & Fancy

Turtle Cheesecake

Ingredients:
¼ cup – First Quality Instant Cheesecake, prepared
2 T First Quality Whipped Topping
1 T pecans, Chopped
1 T Graham Crumbs
Chocolate Syrup
Caramel Syrup

Directions:

1. Prepare Cheesecake and whipped topping according to package directions.

2. Place graham crumbs in bottom of shot glass

3. Layer cheesecake and syrup on graham crumbs

4. Top with FQ Whipped topping

Cappuccino Mousse

Ingredients:
¼ cup – First Quality Instant Chocolate Pudding, prepared per pkg directions
2 T First Quality Fast & Fancy, prepared per pkg directions
½ t Instant coffee
Dash of Ground Cinnamon

Directions:

1. Mix pudding, cinnamon, and coffee at low speed until blended. Fold in Fast & Fancy.

2. Spoon into parfait glasses and top with remaining Fast & Fancy

For garnish: you can sprinkle cinnamon over the dollop of Fast & Fancy, or chocolate shavings.

 

 

 

Strawberry Pound Cake Parfait

Ingredients:
¼ cup – First Quality Instant Vanilla Pudding, prepared per pkg directions
2 T First Quality Whipped Topping, prepared per pkg directions
Pound Cake, prepared and cut into ½ squares after cooling
Strawberries cut
Chocolate shavings

Directions:

1. Prepare pudding and whip topping 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 whipped topping, a strawberry and chocolate shavings

Strawberry Mousse (single serve dish)

Ingredients:
¼ cup – First Quality Strawberry Mousse, prepared per pkg directions
2 T First Quality Whipped Topping, prepared per pkg directions
Angel food cake, prepared and cut into squares after cooling
½  C  Assrt. Berries

Directions:

1. Prepare mousse and whip topping according to package directions.
2. Add berries to mousse, stirring VERY gentle (saving one berry per serving for garnish).
3. Place Angel food cake squares in the bottom of a shot or parfait glass
4. Add Mousse mixture on top of cake
5. Top with whipped topping and a berry

 

This recipe is super awesome- not only because it is way easy to make but because it is delish! Voted #1 by all KIDS! This is a very light, fast snack for any occasion.

Zucchini Muffin’s

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

Ingredients:
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)

Directions
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

Carrot Cake Whoopie Pie

Ingredients:

 1– 18.25 oz.Pkg  (2 layer size) spice cake mix
1- 8 oz. Pkg. First Quality Vanilla Instant Pudding, divided (into 2 separate bowls)
3 large carrots, shredded
1/2 cup chopped Pecans
1- 8oz. package Cream Cheese, softened
1 1/4 cups milk

Directions:

1. Heat oven to 350 degrees F.

 2. Prepare cake batter as directed on package, except reduce water to 1/3 cup. Stir in ½ of the pkg  of dry pudding mix and carrots. Drop 1 rounded Tbsp. batter, 2 inches apart, into 44 mounds on baking sheets sprayed with cooking spray; sprinkle half with nuts

3. Bake 14 to 16 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 2 min. Remove to wire racks; cool completely.

4. Beat cream cheese and milk in medium bowl with mixer until blended. Add remaining dry pudding mix package; mix well.

5. Spread rounded 1 Tbsp. filling onto bottom side of each plain cookie; cover with nut-topped cookie.

Banana Cake Balls

Ingredients:

1- 3 oz. pkg First Quality  Vanilla Instant Pudding (SF)
1 small fully ripe banana, mashed
1-10.5 oz pkg frozen pound cake, thawed, crumbled into fine crumbs
3 – 4.4 oz pkg of milk chocolate bars, chopped
2 tablespoons multi-colored sprinkles

Directions:

1. Prepare pudding mix in medium bowl according to pkg directions  with large spoon just until pudding mix is moistened. Immediately add bananas and cake crumbs; mix well.

 2. Shape into 36 (1-inch) balls; place on waxed paper-covered rimmed baking sheet. Freeze 1 hour.

3. Melt chocolate in medium microwaveable bowl on HIGH 1-1/2 min., stirring after 1 min. Dip balls in chocolate; return to baking sheet. Top immediately with sprinkles. Let stand in refrigerator until coating is firm (usually about 20 minutes).

 

*SF= Sugar Free

Once upon a Dreamsicle – Push-up Pop

Ingredients:
1 ½ Pints orange sorbet
¾ C half-and-half
¾ C Orange Juice
6 oz. Light Rum
3 oz. Professional Bartenders Triple Sec
5 C ice

Directions: 

Blend together orange sorbet, half-and-half, orange juice, light rum, triple sec, and ice in a blender until smooth. Pour in push-up pop molds and seal with tops. Freeze until ready to serve.

SERVES: 10 Push-Up Pops