Enjoy these treats without a long wait!

It seems like just when my life is at its busiest, something else gets dropped in my lap like an awards banquet for the kids at Tae Kwon Do, a potluck at church or snacks for my daughter’s slumber party. It might even be a holiday that sneaks up on me, and I realize I’m expected to contribute something. I’m sure you can relate. For occasions such as this I keep a few easy dessert recipes in my recipe box. These recipes are the kind you can make at the last minute, and they are always a hit.

 

Berry Cookie Cobbler
 

This is a recipe I saw on Semi-Homemade on the Food Network years ago, and I have made it many times. It always turns out perfect, and it’s wonderful served with vanilla ice cream.

 

Ingredients:

 

2 12-ounce bags frozen raspberries, thawed
1 21-ounce can apple pie filling
1/3 cup sugar
1 ® teaspoons cinnamon
1 18-ounce roll refrigerated sugar cookie dough

 

Instructions:

 

• Preheat oven to 350 degrees

 

• In a large bowl mix berries, pie filling, sugar and cinnamon

 

• Transfer fruit mixture to an 8 x 8 x 2 dish. Crumble cookie dough over fruit, covering thickly and completely

 

• Bake uncovered until the cookie crust is golden and crisp and the juices bubble thickly. That’s usually about 45 minutes. Serve warm with ice cream

 

Crazy Cake

 

This is a recipe that’s been in our family for years, and it’s just as easy as making a cake mix. And it tastes much better!

 

Ingredients:

 

3 cups flour
1 ® cups sugar
® cup shortening
2 cups water
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons vanilla
2 Tablespoons vinegar
6 Tablespoons unsweetened cocoa powder

 

Instructions:

 

• Preheat oven to 350 degrees

 

• Combine flour, sugar, baking soda, salt and cocoa in large bowl. Mix until combined

 

• Add the remaining ingredients and beat with a mixer until smooth

 

• Pour into ungreased 9×13 pan and bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean

 

• Cool it completely, then frost with Homemade Butter Frosting (see below) or store-bought frosting

 

Homemade Butter Frosting

 

Ingredients:

 

3 cups powdered sugar
3 Tablespoons butter, softened
3 Tablespoons unsweetened cocoa powder
2 teaspoons vanilla
3 to 5 Tablespoons milk

 

Instructions:

 

• Combine powdered sugar, cocoa and softened butter; beat until combined

 

• Add vanilla and one-tablespoon milk. Mix

 

• Continue to add milk in tablespoon increments, mixing in between

 

• Stop when it is the right consistency for frosting

 

• If you add too much milk, it’s easy to fix. Just add a few tablespoons of powdered sugar until it thickens

~

Earthquake Cake

This is another old-family recipe handed down from my grandmother to my mother to me.

 

Ingredients:

 

1 cup chopped nuts
1 ª cups sweetened angel flake coconut
German Chocolate cake mix
1 cube butter, melted
1 pound powdered sugar
1 8-ounce package of cream cheese, softened.

 

Instructions:

 

• Preheat oven to 350 degrees

 

• Prepare the cake mix according to package directions

 

• Spread nuts and coconut into bottom of greased 9 x 13 baking dish. Pour cake batter over the nuts and coconut

 

• Mix melted butter, powdered sugar and cream cheese

 

• Drop spoonfuls of the cream cheese mixture over the cake batter

 

• Bake 45 to 55 minutes or until set

 

Quick and Easy Layered Dessert

 

2 cups cold milk
1 package (4-serving size) Jell-o Instant Pudding ? Chocolate flavor
1 10.5-ounce package pound cake, cut into ®-inch cubes
® cup chocolate syrup
1 8-ounce tub Cool Whip, thawed and divided

 

Instructions:

 

• Pour milk into bowl; add pudding mix and beat with whisk until completely blended

 

• Arrange half of the cake cubes in a three-quart serving bowl

 

• Drizzle with ª-cup chocolate syrup. Layer with one-cup of the pudding and one-and-a-half cups of the Cool Whip.

 

• Repeat layers, ending with Cool Whip.

 

• Refrigerate until time to serve. Yum!

 

The next time you need something scrumptious in a pinch, pull out one of these easy dessert recipes. They don’t take a lot of work, but they’ll taste like you slaved over them for hours.