Chocolate Coffee

Ingredients:

1 -16oz. Pkg First Quality Whip topping mix
3 QTS Ice cold coffee (as the mixing agent for WT)
1-24oz. Pkg First Quality Instant Chocolate Pudding, prepared per pkg directions
1 t First Quality Cocoa- for garnish

Directions:

1. Prepare Whip topping using the ice cold coffee (rather than water) and the Chocolate pudding according to package directions.

2. Layer starting with the chocolate pudding, ending with the Whip topping.

3. For Garnish: Sprinkle small chunks of coffee beans or cocoa on top.

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Chocolate Coffee (Fast & Fancy)

Ingredients:

1 -17oz. Pkg First Quality Fast & Fancy Mousse Mix
3 QTS Ice cold coffee (as the mixing agent for F&F)
1-24oz. Pkg First Quality Instant Chocolate Pudding, prepared per pkg directions
1 t First Quality Cocoa- for garnish

Directions:

1. Prepare Fast & Fancy using the ice cold coffee (rather than water) and the Chocolate pudding according to package directions.

2. Layer starting with the chocolate pudding, ending with the Fast & Fancy.

3. For Garnish: Sprinkle small chunks of coffee beans or cocoa on top.

 

Chocolate Brownie Mousse (Fast & Fancy)

Ingredients:

3 T First Quality Chocolate Mousse Mix, prepared per pkg directions
2 T First Quality Fast & Fancy
1 Brownie, Prepared, 1” square
1 T Fudge topping
Chocolate shavings

Directions:

1. Prepare Chocolate Mousse & Fast & Fancy according to package directions.

2. Place brownie in bottom of shot glass

3. Add Mousse on top of brownie

4. Top with FQ Fast & Fancy, drizzle fudge and chocolate shavings on top

Chocolate Brownie Mousse

Ingredients:

3 T First Quality Chocolate Mousse Mix, prepared per pkg directions
2 T First Quality Whip Topping
1 Brownie, Prepared, 1” square
1 T Fudge topping
Chocolate shavings

Directions:

1. Prepare Chocolate Mousse & Whip Topping according to package directions.

2. Place brownie in bottom of shot glass

3. Add Mousse on top of brownie

4. Top with FQ Whip Topping, drizzle fudge and chocolate shavings on top

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.

Strawberry Mousse ( Using Fast & Fancy)

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

Directions:

1. Prepare mousse and fast & fancy 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 fast & fancy and a berry

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