Easy Entertaining for Beginners

8 servings

1 – 1 oz. package instant butterscotch pudding mix
1 1/2 cups cold lowfat milk
1 cup canned pumpkin
1 teaspoon pumpkin pie spice
1 1/2 cups light whipped topping, plus more for garnish
1 1/2 cups gingersnap or molasses cookies, coarsely crushed
1 cup candied pecans or walnuts (purchased)

In a medium mixing bowl, blend the pudding and milk and whisk until slightly thickened. Stir in pumpkin and pumpkin pie spice. Fold in whipped topping, cover and chill for one hour.

To crush gingersnaps, place in a zipper-lock bag and roll with a rolling pin or crush with a meat tenderizer until coarsely crushed.

Place 1 tablespoon of crushed gingersnaps into bottom of wine or parfait glass. Spoon 2 tablespoons of pumpkin creme mixture and top with a few candied pecans. Repeat with gingersnaps, pumpkin creme and top with a dollop of whipped cream and a candied pecan. Sprinkle a bit of pumpkin pie spice on top of whipped topping. Serve immediately or refrigerate and serve within 30 minutes.

Other Options:
Pumpkin Creme Pie: Purchase a graham cracker crust and add pumpkin creme. Chill for 1 hour. Before serving, pipe canned whipped cream around the outer edge of pie and sprinkle with pumpkin pie spice.

Pumpkin Creme Trifle: Purchase spice cake mix and bake according to package directions. Cool and cut cake into small pieces and layer in a trifle bowl with pumpkin creme and candied pecans. Top with whipped cream and serve with real warm maple syrup.

2 1/2 ozs. unsweetened chocolate
1/2 cup water
pinch of salt
3/4 cup sugar
1 cup heavy cream
1 teaspoon vanilla
5 quarts milk, heated
1 can (7 oz.) whipped cream or marshmallows
ground nutmeg

In a heavy saucepan, combine the chocolate and water over medium heat until smooth and thick, stirring constantly. Add the salt and sugar and whisk for 3 minutes. Remove from heat and let cool.

Whip the heavy cream and vanilla together with electric mixer or stand mixer until soft peaks form, about 3-5 minutes. Stir into the cooled chocolate mixture. It will be the consistency of frosting. Store in refrigerator in an airtight container.

To  make the hot chocolate, heat milk over medium heat. Add chocolate mixture and whisk until smooth and frothy. Serve in cups, top with whipped cream or marshmallows and sprinkle with nutmeg.

Pre-heat oven to 375 degrees. In a large bowl beat 1 ½ cups sugar with butter until light and fluffy. Add jello mix, vanilla and eggs and mix well. In a separate bowl combine the flour, baking soda and salt. Pour into the sugar/butter mixture until well combined.
Shape dough into 1 inch balls and roll in 2 tablespoons sugar in a small bowl. Place 2 inches apart on ungreased cookie sheets and bake for 8-10 minutes. Remove from cookie sheets and immediately press a chocolate candy kiss into the center of each cookie. Allow to cool completely.
Makes 4 dozen cookies.

TIP: Hershey’s brand Kisses come in several new flavors this holiday season. Try the cherry cordial flavored kisses (they have a liquid center of cherry liqueur) that go fantastically with the cookies. Or try their new peppermint flavored ones that are made with white chocolate and they have red stripes with a bit of peppermint crunchies in them. Yumalicious!

4 Servings

1/2 cup all purpose flour
6 tablespoons granulated sugar
3 tablespoons Ghirardelli brand ground chocolate & Cocoa or unsweetened cocoa
1 teaspoon baking powder
pinch salt
1/4 cup milk
3 tablespoons Bailey’s Irish Cream liquor (divided), optional
1 tablespoon canola oil
1/2 teaspoon vanilla extract
6 tablespoons packed brown sugar
3/4 cup boiling water
1 cup whipped topping or whipped cream

Preheat oven to 350 degrees. Spray 4 ramekins or oven-safe coffee cups with cooking spray.

In a medium bowl, stir together flour, granulated sugar, 2 tablespoons ground chocolate, baking powder and salt. In a small bowl, combine milk, 2 tablespoons Bailey’s Irish Cream, oil and vanilla. Add to dry ingredients and mix with a whisk until smooth.

Spread batter evenly in 4 ramekins (batter will be thick). Mix brown sugar and 1 tablespoon ground chocolate in small bowl and sprinkle over each ramekin. Pour boiling water evenly over each ramekin (about 3 tablespoons per serving).

Bake for 30-35 minutes. Let cool for 10 minutes. Fold 1 tablespoon Bailey’s Irish Cream into whipped topping and spoon a dollop on each and serve immediately.

1 package frozen vanilla mini cream puffs
1 (11.5 oz) jar hot fudge ice cream topping
1 pint fresh raspberries

Defrost cream puffs according to package directions. Place 4-5 in dessert bowls. Heat fudge topping in microwave for 30-60 seconds, stir and pour about 2 tablespoons over each dessert. Top with fresh raspberries and serve immediately.

2 egg whites
2/3 cup sugar
2 cups flaked coconut
1/2 gallon purchased Mango Sorbet or tropical flavored sherbet

Pre-heat oven to 325 degrees F. Beat egg whites with electric stand or hand-held mixer until stiff peaks form. Gradually add the sugar. Fold in the coconut. Drop by tablespoonfuls on baking sheet sprayed with cooking spray. Bake for 30 minutes until golden brown. Turn off oven, open door slightly and cool completely in oven.

To serve, place a scoop of sorbet in a bowl with 2 macaroons.

Try this quick and easy recipe for your summer entertaining! Perfect for dessert for those warm summer evenings.

Lemon Pound Cake with Warm Blueberry Sauce

1 – 12 oz. lemon pound cake, purchased

Warm Blueberry Sauce

2 cups blueberries
2/3 cup granulated sugar
3 tablespoons lemon juice, fresh squeezed
2 tablespoons cornstarch

Combine sugar, lemon juice and cornstarch in saucepan until dissolved. Heat to boil and add blueberries. Turn down heat and simmer for 5-7 minutes until sauce is thickened. Slice lemon pound cake and serve blueberry sauce on top. Also tastes delicious on ice cream.

Cooking for a crowd this summer? Try these refreshing watermelon recipes to help you celebrate summer.

Watermelon/Lime Agua Fresca

3 cups watermelon, seedless, chopped
4 cups water
¾ cup granulated sugar
¾ cup fresh lime juice (6-8 limes)
Watermelon wedges or lime slices for garnish.

Puree the watermelon with 2 cups water in the blender. Pour the mixture in a strainer over a bowl and strain well. Use the back of a spoon to push the liquid through, but not the solids. Pour strained watermelon liquid into pitcher. Add remaining 2 cups water, sugar and lime juice. Stir well until sugar is dissolved. Refrigerate for two hours before serving.

To serve, stir and pour into glasses and garnish with watermelon wedges or lime slices. Enjoy!

OPTION: For a cocktail, add 1 cup white rum to pitcher.

Watermelon Salsa

2 cups watermelon, seedless, chopped
½ cup jicama, peeled and chopped
½ cup cucumber, seedless, chopped
2 tablespoons sweet onion, such as Maui, chopped finely
1 large jalapeno pepper, seeded and chopped finely
2 tablespoons fresh cilantro, chopped
2 tablespoons fresh lime juice
Zest of 1 lime
Salt and pepper to taste

Mix all ingredients in bowl and salt and pepper to taste. If you cannot find the jicama, you may use 1 cup of cucumber. Serve with chips or as an accompaniment with any type of seafood.

Paletas are mouth-watering Mexican ice cream bars. They are usually fruit based or fruit and milk based. They come in deliciously different flavors like Mango, Coconut, Tamarind, Pecan and so many other flavors. Host a paleta party for the neighborhood kids or surprise your friends with these tasty treats when entertaining for a cool summer dessert. They are easy to make and fun to serve.

My husband, Augie relayed a story to me of a fond childhood memory. In hot weather, his mom would make her children homemade paletas. They didn’t have much in the way of finances but her frugality did not impede her creativity. She had a wonderful ability to make her kids feel loved and well-fed. She had a secret ingredient that she used in all her paletas that is alive and well in Augie’s memory to this day. Instead of the traditional milk used in cream based paletas, she used sweetened condensed milk for extra richness.

Enjoy these recipes for homemade paletas and try other flavors like banana, chocolate, rice pudding, vanilla or Mandarin orange. You are only limited by your imagination! Thanks for the inspiration, Nana!

Pina Colada Paletas

1 cup sweetened condensed milk
½ cup pineapple, crushed
½ teaspoon coconut extract

Mix all ingredients together and pour into ice pop molds or plastic disposable cups with snap on lids. Push a popsicle stick in the straw opening in the lid. Freeze well and serve.

Strawberry Cream Paletas

1 cup sweetened condensed milk
1 ¾ cups strawberries
1 tablespoon lemon juice

Wash strawberries and remove hull and stem. Place in blender with the condensed milk and puree until smooth. Mix strawberry cream mixture with lemon juice. Pour into ice pop molds or plastic disposable cups with snap on lids. Push a popsicle stick in the straw opening in the lid. Freeze well and serve.