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.

Cheesecake Cupcakes

Ingredients:

 1 Pkg First Quality Sugar Free No Bake Cheesecake Mix

Topping:

1 C Sour cream
¼ C sugar
1 t vanilla extract

Kiwi or strawberry slivers, fruit topping or jam, blueberries or raspberries, for garnish

Directions:

1. Preheat the oven to 325◦F. Line 24 regular muffin cups with paper cupcake liners.

2. In a large mixing bowl, follow directions for SF NB Cheesecake and  mix well.

3. Fill the cups about half full with batter.

4. Make the topping:  Combine the sour cream, sugar, and vanilla and stir well with a metal spoon or spatula. Spoon about a teaspoon on top of each cupcake and put in the oven for 5 minutes to glaze.

5. Remove the cupcakes from the oven. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks. When completely cool, place them in plastic containers with lids and refrigerate until ready to serve. Just before serving, decorate with the slivers of freshly cut seasonal fruit, or jam or fruit topping, or 1 or 2 whole blueberries or raspberries. Serve at room temp.

Makes 2 dozen 

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

Banana Pudding

Ingredients:
¼ cup – First Quality Instant Banana Pudding, prepared
2 T First Quality Fast & Fancy
2-3 Vanilla wafers, broken into pieces

Directions:

1. Prepare pudding and Fast & Fancy according to package directions.

2. Add banana’s to pudding

3. Place vanilla wafers in bottom of shot glass

4. Layer pudding, alternating with wafers

5. Top with FQ Fast & Fancy

Heavenly Parfait (Fast & Fancy)

Ingredients:
¼ cup – First Quality Instant Vanilla Pudding, prepared per pkg directions
1 T Vanilla Wafers
1 t sweet chocolate squares, finely chopped
2 t caramel ice cream topping
1 t roasted unsalted peanuts, chopped
2 T First Quality Fast & Fancy, Prepared per pkg directions

Directions:

1. Place chopped wafers in parfait glass.

2. Layer:  pudding, chocolate, caramel and nuts.

3. Repeat layers ending with Fast & Fancy.

Strawberry Cheesecake

Ingredients:
¼ cup – First Quality Instant Cheesecake, prepared
2 T First Quality Whip Topping
1 T Graham Crumbs
Strawberry Syrup
Maraschino Cherry

Directions:
1. Prepare Cheesecake and whip 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 whip topping and maraschino cherry