Mini Chocolate Éclairs

Ingredients:

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

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

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

Directions:

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

2. TO MAKE PASTRY:
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.

3. TO MAKE FILLING:
                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.

5. TO MAKE ICING:
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.

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3rd times a charm Berry Cheesecake

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

Cheesecake: 
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)

Cobbler:
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.

Cake: 
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

Directions:
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

Lemon Crisp Pie

Ingredients:

1 1/2 tablespoons butter
1/4 cup First Quality Lemon Gelatin
4 cups Miniature Marshmallows
3 cups crisp rice cereal
1 – 3oz. Pkg Lemon Instant Pudding
5 fresh strawberries cut in half

 Directions:

 1. Microwave butter in large microwaveable bowl on HIGH 30 sec. or until melted. Add dry gelatin mix and marshmallows; toss to coat. Microwave 1 min. or until marshmallows are completely melted and mixture is blended, stirring after 45 sec. Add cereal; mix well.

2. Press cereal mixture onto bottom and up side of 9-inch pie plate sprayed with cooking spray.

3. Prepare pudding mix per Pkg directions. Pour into crust. Refrigerate 2 hours or until firm. Garnish with strawberries.

 

OREO CHEESECAKE PUSH-UP POP

Ingredients:
3 C Oreo cookie crumbs
4 T butter, melted
1 Pkg 10oz. First Quality Cheesecake

Directions:

1. Combine 2 C of the Oreo cookie crumbs with the melted butter and stir until mixed well. 

2. Put 1 to 2 T of Oreo crumb mix in the bottom of the push pop mold.

3. Place the prepared (as per PKG directions) cheesecake in a large zip lock bag,           snipping off the corner just a tad.

4. Pipe a swirl of cheesecake on top of the Oreo crumb layer. Repeat layers until full.

5. Garnish each push-up pop with the remaining 1 C Oreo crumbles.

 

Refrigerate until ready to serve

 

SERVES: 14 Push-Up Pops

Easy Peasy Cheesecake Danish

Ingredients: 

2 – 10oz. cans refrigerated crescent roll dough
1 pkg 10oz. First Quality Sugar Free Cheesecake
1 – 8oz. Pkg Cream cheese, room temp.
1 Cup confectioners’ sugar
1 T milk
1 T butter, softened

Directions:

1. Preheat oven to 350◦F. lightly grease a 9×13 in. baking pan.
2. Line the bottom pan with 1 can of crescent rolls. Pinch all seams together to seal.
3. Prepare SF Cheesecake as per pkg directions, including 1 – 8oz. pkg cream cheese. Spread evenly over bottom layer of crescent roll. Place the 2^nd can of crescent rolls on top of filling.

4. Bake in oven for 20 to 30 minutes.

5. In a small bowl, stir together confectioners’ sugar, milk, and butter. After Danish has cooled. Drizzle with icing.

Sweet Chocolate No Bake Lasagna

Ingredients:
1 Pkg Regular Oreo cookies ( not double stuffed) – about 36 cookies
6 T butter, melted
1 – 8 oz. pkg Cream Cheese, softened
1 – 10 oz. pkg. First Quality Sugar Free Cheesecake Mix
2 – 5 oz. pkg First Quality  Sugar Free Whipped Topping
1 – 8 oz. pkg First Quality Sugar Free Instant Chocolate Pudding
1 1/2 Cups mini chocolate chips

Directions: 
1. Place the Oreo’s in a food processor or gal. size zip lock, crush. Set Aside.
2. Transfer the Oreo crumbs to a large bowl. Stir in 6 T melted butter. Use a fork to mix butter and crumbs well. When the batter is distributed evenly, transfer the mixture to a
9 X 13 in. baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator.
3. Mix the Sugar Free Cheesecake per pkg. directions, including the 1 – 8oz. pkg of cream cheese. Mix until smooth and fluffy. Set aside.
4. Prepare FQ Sugar Free instant chocolate pudding per directions. Set Aside.
5. Layers: on top of the cookie crumb pie crust:
1. Cheesecake mix
2. Pudding Mix (allowing to sit for 5 minutes to firm on top of cheesecake layer)
3. FQ Sugar Free Whip Topping (prepared per pkg directions)
6. Sprinkle the mini chocolate chips evenly over the top. Place in the refrigerator for 4 hours before serving.
**If you do not have 4 hrs to wait- you may place in the freezer for approx. 1 hr. then serve)

Sopapilla Cheesecake Pie

Ingredients:

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

Directions:
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

3. Bake 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.

 

Cheesecake Sopapilla’s

Ingredients:

1 Pkg First Quality No Bake Sugar Free Cheesecake
4 Cans Low Fat Crescent Rolls- precut triangles
1 Cup Butter, Slightly melted (more like a creamy butter- heat 30 sec.)
Cinnamon

Directions:
1. Unroll the crescent rolls and separate
2. Spread the prepared (according the pkg directions) NB Cheesecake onto dough
3. Roll up and place approx. 1″ away from each other on a flat baking sheet
4. Rub the creamed butter over the top of the rolls and sprinkle cinnamon over top
5. Bake at 350◦ for approx. 20 minutes- depends on oven as temperature’s vary (check after 12 minutes)

Take out and let cool. This is fast, easy and delicious! You can eat this hot or cold-either way YUMMY!!!

Chocolate Lasagna Decadence

Ingredients:
1 Pkg Oreo Cookies (not double stuffed) (about 36 cookies)
6 Tblspn. Butter, melted
1- 8 oz. Pkg Cream Cheese, softened
1/4 cup Granulated Sugar
2 Tblspns cold milk
1 Pkg. First Quality Whip Topping
1 8oz. Pkg First Quality Chocolate Pudding Mix
1 1/2 Cups mini chocolate chips

Directions:
1. Crush oreo cookies into fine crumbs.
2. Put crushed oreo’s in a large bowl. Stir in 6 T of melted butter and use a fork to blend well. Put mixture into a 9×13 baking dish. press the crumb mixture to the bottom of the pan. Place the pan in the refrigerator while working on the rest of the recipe.
3. Mix cream cheese unitl fluffy. Add 2 T of milk, and sugar. Mix well.  Stir in 1 1/4 cups prepared FQ whip topping. Spread mixture over the crust.
4. In a bowl, mix FQ chocolate pudding (prepared). Use a spatula to spread pudding over the previous cream cheese layer. Allow the dessert to rest for 5 minutes.so that the pudding can firm up a little more.
5. Spread the remaining Whip Topping over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hr., or refrigerate for at least 4 hours before serving.

Lemon Pudding Cookies

Ingredients:
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)

Directions:
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.