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

Lemon Crisp Pie


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


 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.


Once upon a Dreamsicle – Push-up Pop

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


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

Frozen Lime Margarita Push-up Pop

5 C ice
6 oz. limeade concentrate, thawed and undiluted
6 oz. Tequila
¼ C Professional Bartenders Triple Sec.
2 T Professional Bartenders Lime Gimlet
1 T Professional Bartenders Lemon Concentrate
lime slices, for garnish


1. Puree ice, limeade, tequila, triple sec, lime gimlet, and lemon conc. in a blender until smooth.

2. Fill push-up pop molds with frozen margarita mix and serve, or place in freezer if preparing in advance.
3. Garnish with slice of lime.

SERVES: 10 Push-Up Pops

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


Strawberry Delight

Serves: about 16   

1 Large angel food cake
One 8 oz. package cream cheese, softened
One – 14oz. can sweetened condensed milk, regular or fat free
Two – 10oz. pkg’s frozen sweetened, halved strawberries, thawed (or you can use fresh strawberries)
1 pkg First Quality Strawberry Mousse Mix


1. Cut the angel food cake into cubes about the size of a walnut. In a small mixing bowl, combine the cream cheese and sweetened condensed milk, mixing until smooth and completely blended.

2. Prepare the Strawberry Mousse mix as directed on package. Set aside until ready to use.

3. To assemble: In a trifle bowl (or glass bowl), layer half the angel food cake cubes, strawberry mousse mix, and strawberries. Repeat, layering the remaining ingredients, ending with strawberry mousse and strawberries.



Cookies and Cream

1 Pkg First Quality Fast & Fancy Mousse Mix
3 Cups Ice Cold water (no ice particles)
1 1/2 Cups Oreo Cookies (crushed/ crumbled)

1. Add Fast & Fancy mix to ice-cold water.
2. Mix on low-speed for one (1) minute.
3. Scrape bowl sides
4. Whip on high-speed for five (5) minutes
5. Fold in cookies crumbs until well blended
6. Place in covered container, label, date, refrigerate.

Serve when ready.

This is a very easy recipe. Kids and adults love it!!