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Oreo Truffles

  • 1 package Oreo or other chocolate sandwich cookies (peppermint flavored are especially nice)
  • 1 package cream cheese, softened
  • 1 package chocolate chips

Place entire package of sandwich cookies in a Zip-loc bag and pulverize with a hammer or pulse in a food processor if available. Combine cookie powder with cream cheese until it is a solid, fudgy mass. Roll into 1 inch balls. Freeze for one hour. Melt chocolate chips in the microwave by cooking 20 seconds at a time and stirring. This will seem pointless at first but it will keep the chocolate from burning. When the mixture is completely smooth, dip chocolate balls and allow to cool on wax or parchment paper. Makes 36-48 balls.

Salted Caramel Nut Bars

  • 1 cup chopped pecans or walnuts
  • 12 whole graham crackers
  • 1 cup brown sugar, firmly packed
  • 3/4 cup butter
  • 2 tablespoons whipping cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt

Toast pecans at 350 degrees in a single layer on a cookie sheet, 10-12 minutes. Line a 15- x 10-inch jelly-roll pan with aluminum foil; lightly grease foil. Arrange graham crackers in a single layer in prepared pan, slightly overlapping edges. Combine sugar, butter, and cream in a medium-size saucepan; bring to a boil over medium heat, stirring occasionally. Remove from heat, and stir in vanilla and pecans. Pour butter mixture over crackers, spreading to coat. Bake for 10-11 minutes at 350 degrees, until lightly browned and bubbly. Immediately sprinkle with salt, and slide foil from pan onto a wire rack. Cool completely (about 30 minutes). Break into 48 bars.

Too Easy Pumpkin Cupcakes

  • 1 pkg. prepared spice cake mix
  • 2 eggs
  • 1 can pumpkin
  • 1 tub cream cheese frosting

Mix ingredients and pour into muffin tin if available, or paper cups. Bake for 15-20 minutes as directed on cake mix. Top with frosting and serve. .

Mini Apple Crostatas from Pillsbury

  • 1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
  • 1 large baking apple, peeled, cored and thinly sliced (about 2 cups)
  • 2 tablespoons sugar
  • ¼ teaspoon ground cinnamon
  • 8 teaspoons caramel flavored topping

Heat oven to 425°F. Unroll crust on work surface. Roll crust out slightly; cut into 4 (5-inch) rounds. Place rounds on parchment lined cookie sheet. In medium bowl, mix sugar and cinnamon; toss apple slices into sugar mixture. Divide apple slices evenly onto center of each pie crust round. Fold 1/2-inch of crust over filling, pinching slightly so that crust lays flat on apples. Bake 18 to 20 minutes or until crust is golden brown and apples slices are tender. Drizzle 2 teaspoons caramel topping over each crostata. If desired, serve warm with ice cream.

Slow Cooker White Chocolate Bread Pudding

  • ½ cup dried cranberries
  • 3 Tbsp. brandy or apple cider
  • ½ cup white chocolate chips
  • 2 Tbsp. butter
  • 6 cups stale French bread cubes
  • 4 eggs
  • 1/3 cup sugar
  • 1 cup half and half
  • 1 tsp. vanilla

Soak cranberries in brandy or cider for one hour or in refrigerator overnight. Drain the dried fruit. Generously butter the inside of a 3 1/2 quart slow cooker. Cover the bottom with half of the bread cubes; then sprinkle with half of the fruit and white chocolate chips. Repeat with remaining ingredients. In a medium bowl, whisk the eggs and sugar until smooth; then add half-and-half and vanilla until blended. Pour over the mixture, making sure to cover the bread completely. Cover slow cooker and cook on high for 1 3/4 hours, without lifting lid, until set and puffed. Serve warm or at room temperature. Makes 6 servings.

Easy No-Bake Peanut Butter Squares (From Kraft Foods)

  • 1/2 cup (1 stick) butter or margarine
  • 2 cups powdered sugar
  • 1-1/2 cups graham cracker crumbs
  • 1 cup peanut butter
  • 1-1/2 pkg. (12 squares) semi-sweet baking chocolate

Line a 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Set aside. Melt butter in large microwaveable bowl on high 45 sec. until melted. Add sugar, graham cracker crumbs and peanut butter; mix well. Spread into prepared pan. Microwave chocolate in microwaveable bowl on high 1-1/2 to 2 min. or until melted, stirring after each min. Cool slightly; pour over peanut butter mixture in pan. Cool. Cut partially through dessert to mark 48 squares. Refrigerate 1 hour or until set. Lift from pan, using foil handles. Cut all the way through dessert into squares. Makes 4 dozen squares.


Fresh Fruit Parfait

  • 1 large container premium vanilla yogurt
  • 1 pint fresh strawberries, sliced
  • 2 bananas sliced
  • 1 spray can whipped cream
  • Maraschino cherries, if desired.

If available, use parfait glasses. If not, use clear glasses available in your condo and layer as follows: yogurt, strawberries, yogurt, bananas, yogurt, strawberries, whipped cream. Garnish with a cherry on top. Chill for one hour and serve.

Lemonade Pie

  • 1 sweetened condensed milk
  • 1 8 oz Cool Whip
  • 1 package Lemonade KoolAid
  • 1 Graham cracker crust

Combine sweetened condensed milk, KoolAid, and 2 heaping tablespoons of Cool Whip. Pour into crust. Top with remaining Cool Whip. Enjoy.

Submitted by Angela P, Clinton, MS

Summer Fruit Trifle

  • 1 pkg. vanilla pudding
  • 1 pkg. lemon pudding
  • 1 container Cool whip
  • 1 pint blueberries
  • 1 pint strawberries, sliced
  • 3-4 bananas sliced
  • 1 angel food cake

Make each package of pudding according to directions on package. Slice angel food cake into 1 inch thick slices and line bottom of trifle bowl (or other large bowl). Layer fruit, pudding, Cool whip, and angel food cake until bowl is full ending with Cool Whip. Save some fruit for garnish (I like to use for July 4th and use fruit to make a flag).

Banana Bread Bruschetta

  • 1 loaf bakery banana bread
  • 1 tub whipped cream cheese
  • 1 container apricot or pear preserves
  • Aluminum foil

Slice banana bread and cut each slice in half. Put a layer of aluminum foil on broiler pan and spread bread pieces evenly. Broil 6 inches from heat for 2-3 minutes. Spread with cheese and preserves.

Cherry-Pineapple Dump Cake

  • 1 20 oz. can crushed pineapple
  • 1 20 oz. can cherry pie filling
  • 1 box yellow cake mix
  • 1-2 sticks butter

Open cans of fruit and dump into 13 x 9 baking pan and stir to mix ingredients. Sprinkle cake mix over fruit. Slice butter into thin pats and scatter over cake mix. Bake at 350 degrees for approximately 1 hour. Makes 8-10 cobbleresque servings.

Traditional Southern Banana Pudding

  • 1 large pkg. vanilla pudding
  • Milk
  • 2 or more bananas, thinly sliced
  • One box vanilla wafers

Make pudding according to recipe. Gently fold bananas into pudding. Take a large bowl and line with vanilla wafers. Pour pudding over wafers. Chill in refrigerator for 15 minutes to cool. Serve and enjoy.

Quick and Easy Strawberry Short Cake

  • 1 angel food cake
  • 1 quart fresh strawberries, sliced
  • 1 can whipped cream

Slice angel food cake and cover with 1/2 c. sliced strawberries. Cover strawberries with whipped cream as desired and enjoy.

Just Beachy Peach Cobbler

  • 1 c. Original Bisquick ® Mix
  • 1 c. milk
  • ½ tsp. ground nutmeg
  • ½ c. butter or margarine, melted
  • 1 c. sugar

6-8 fresh peaches, peeled and sliced, or 1 can (29 oz), sliced and drained Stir together Bisquick mix, milk and nutmeg in ungreased square baking dish, 8x8x2 inches. Stir in butter until blended. Stir together sugar and peaches, spoon over batter. Bake at 375 for 50-60 minutes or until golden.

Chocolate/Fruit Waffles

  • 12 frozen waffles
  • Fresh sliced fruit (raspberries, strawberries, peaches or bananas work well)
  • 1 jar of fudge topping
  • Vanilla ice cream
  • Whipped topping

6-8 fresh peaches, peeled and sliced, or 1 can (29 oz), sliced and drained Stir together Bisquick mix, milk and nutmeg in ungreased square baking dish, 8x8x2 inches. Stir in butter until blended. Stir together sugar and peaches, spoon over batter. Bake at 375 for 50-60 minutes or until golden.

Super Easy Pumpkin Pie

  • 1 batch pumpkin filling


  • 1 can pumpkin filling AND
  • 2 tbsp. cinnamon
  • 1 tbsp. nutmeg
  • 1 tsp. all spice


  • 2 eggs
  • 1 can sweetened condensed milk
  • 1 graham cracker crust
    • 1 quart fresh strawberries
    • 2 tbsp. cinnamon
    • 1 lb. chocolate chips
    • 2 tbsp. shortening
    • Toothpicks
    • Wax paper
    • 1 package mini-brownies or make one recipe of brownies in a mini-muffin tin
    • 1 can whipped cream
    • 1 pint strawberries
    • Fudge topping (optional)

  • Mix ingredients together until smooth. Pour in pie crust. Cook at 300 for 1 _ to 2 hours, or until brown and firm.

    Pumpkin Filling

    Cut a pie pumpkin (apx. 1 lb.) in half, scoop out guts and put both halves, cut-side down on a cookie sheet. Bake at 400 for half an hour or until the skin starts to brown. Let it cool for 15 minutes, then peel off skin. Add 2 tbsp. cinnamon, 1 tbsp. nutmeg and 1 tsp. all spice, or as desired to mashed pumpkin and cook uncovered in slow cooker for 4-6 hours on low.

    Chocolate Covered Strawberries

    Heat chocolate in a microwaveable dish stirring every 20 seconds (it will seem excessive, but it will prevent burning) until smooth. Add shortening and cook in microwave for another 20 seconds if needed until contents are smooth.
    Insert a toothpick into the leafy end of the strawberry. Twirl in chocolate and set on wax paper to dry.

    Tuxedo Strawberry Brownies

    Spread brownie on a cooking sheet. Top with a dollup of whipped cream. Gently place a single strawberry that has been partially sliced on top. Drizzle with heated fudge topping if desired.

    All recipes, unless stated otherwise, are from Stephanie W, Duluth, GA

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Music & Nightlife

Time: 8:00PM
Venue: The Amphitheater at The Wharf, 23325 Amphitheater Dr., Orange Beach, AL 36561