Homemade Old Fashioned Vanilla Stovetop Pudding

My mom and I love vanilla pudding. She used to make it from scratch a couple times a year and I always thought it was special. Over the years I got hooked on it and made it all the time. Lately however I got out of the habit and forgot some steps.
My pudding was turning out lumpy or too thick or too thin. I couldn't figure out what I had missed.
I then spent time scouring the internet for a recipe that was the same as my moms.
This one featured on Taste of Home was it. Only a few minor differences from the one I had been making all these years. I had also figured out the step I had missed that made all the difference in a GOOD 'made from scratch' pudding. You must mix the cornstarch, eggs, and 1/2 cup milk together and later temper and pour into the boiling milk. I had made the mistake of bringing all the milk to a boil with the cornstarch and later tempering just the eggs in. The milk being so hot at that point even tempering the eggs didn't help and I still ended up with lumps of scrambled eggs in my pudding. Not appetizing to say the least.
Following the directions to a T is the key for this pudding to turn out. Also not turning your back on the boiling milk. Even though it may feel like it will NEVER boil. It will and it will overflow all over your stove in a matter of seconds. Not that I would know... :P

Homemade Old Fashioned Vanilla Stovetop Pudding

2-1/2 cups milk, divided

Pinch salt

1/2 cup sugar

3 tablespoons cornstarch

2 egg yolks

1 teaspoon vanilla extract

1 tablespoon butter

Place 2 cups milk and salt in a saucepan. Sprinkle sugar on milk and do not stir; heat over medium-high. Quickly combine cornstarch with remaining milk; add egg yolks and mix well. When milk comes to a full boil, remove saucepan from the heat and stir in cornstarch mixture. Pudding will begin to thicken. Return to the heat and cook for 1 minute. Remove from the heat; stir in vanilla and butter. Pour into individual dishes. Serve warm. Yield: 4 servings.

Lemon Cream Salad

Lemon Cream Salad

1 6oz box lemon gelatin
6oz portion block of cream cheese
1 20oz can crushed pineapple
2 cups marshmallows
1 tub light whipped topping
1 can lemon lime soda



Bring 1 can of lemon lime soda to a boil on low. Add in cream cheese & 1 cup of marshmallows. Allow to melt and combine stirring constantly. Add in lemon gelatin. Stir till dissolved. Add in crushed pineapple. Pour into glass dish or jello mold. If using a mold be sure to oil before hand. Allow to chill for 1 hr. Fold in tub of light whipped topping and leftover cup of marshmallows. Allow to chill once again in refrigerator for at least 3 hrs to set.


I recently came across a wonderful cookbook filled with old school recipes. I love recipes that have been favorites and saved over the decades. This is one of them. I like the addition of cream cheese. I usually find that cottage cheese is added if cream cheese isn't used. I've also used various kinds of jello flavors. Lime works well in this recipe as well.

Favorite Chocolate Chip Cookie Recipe

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/3 cup coconut oil
• 1/3 cup country crock light margarine
• 1/3 cup vegetable shortening
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels or Nestle Easter colored white and chocolate chip mix

Directions

PREHEAT oven to 350° F.

COMBINE flour, baking soda and salt in small bowl. Beat coconut oil, margarine, and shortening, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Place in refrigerator 10 minutes until mixture sets and oils solidify just a bit. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Do not over mix. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 13 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely

 

 

* This recipe is the recipe found on the back of Nestle tollhouse chocolate chip bags except for several alterations. When I realized I didn't have any stick butter I thought about a replacement. I had coconut oil, country crock light margarine, and vegetable shortening on hand. None of them alone sounded very appetizing or would hold up while baking. At the last second I decided on using 1/3 of a cup of each. It was the best last minute decision during a baking process I've ever made. The cookies simply turned out perfectly amazing. I got tons of compliments on them. They holy trio I came up with made the cookies texture light, crumbly, soft in the middle, edges just a bit crunchy. I've been searching for a cookie recipe that would turn out these kinds of cookies for years! I just had to share what I had discovered. Next time you use your favorite cookie recipe replace the stick butter with the above!

*I also baked these cookies at 350 instead of the nestle recipe of 375.

POP TART BARS

POP TART BARS

I was mixing myself a flavored water with one of those little single serve flavoring packets last night. I tried out the "berry limeade" and ended up drinking 3 of them they were so good. I got to thinking, "I wonder what would happen if I mixed one of these drink mixes in the batter of lemon bars?!" All night that was all I could think about. I was convinced I had just came up with an AHHHA! recipe. I woke up and went to the grocery store to get powdered sugar and when I came back I whipped them up.

I didn't change anything in the recipe I just added the packet. The batter turned a gorgeous [berry] color. I baked them up, dusted them with powdered sugar and dug in. It was delicious!
My first thought was that it tasted like a pop tart! You know the red filled ones (they all taste similar). They are so much different than just a plain lemon bar. Definitely a new party treat that I'm sure everyone will love. Especially if you got different flavors like the blue raspberry, blue berry, strawberry, pink lemonade... it's endless!!! And the colors they would turn! Perfect for the coming summer! Go try it! You won't be sorry!


CRUST:
2 cup all-purpose flour
2/3 cup softened unsalted stick butter
1 cup confectioners' sugar

TOPPING:
2 cup sugar
4 eggs
4 tbs all-purpose flour
4 tbs lime juice or lemon juice
1 tsp baking powder
1/2 tsp salt
1 packet of single serve flavored drink mix in Hawaiian Punch Brand "Berry Limeade"
Confectioners' sugar

Combine crust ingredients and pat into an 9x 13x. baking pan. Bake at 375' for 15 minutes. Meanwhile, for topping, combine sugar, eggs, flour, lemon juice, baking powder, salt and flavor packet in a mixing bowl. Mix until frothy, pour over crust. Bake at 375' for 18-22 minutes or until light golden brown. Cool. Dust with confectioners' sugar. Yield: 18 servings

LEMON MERINGUE PIE & CRUST RECIPE

LEMON MERINGUE PIE





Ingredients

1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar
Directions

Preheat oven to 350 degrees F (175 degrees C).
To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.
Nutritional Information

Amount Per Serving Calories: 298 | Total Fat: 10.3g | Cholesterol: 110mg

Love watching the lovely Lorraine making the lemon meringue pie! They used the same steps/recipe.



________

EASY PIE CRUST


Ingredients

1 1/2 cups all-purpose flour
2 teaspoons white sugar
1 teaspoon salt
1/2 cup vegetable oil
2 tablespoons milk
Directions

Preheat oven to 400 degrees F (200 degrees C).
Place all ingredients in 9 inch pie pan. Stir together with fork. Pat mixture into bottom and up the sides of the pan. Poke holes in bottom and side of crust.
Bake for 15 minutes in the preheated oven, or until light brown. Use as directed in favorite pie recipe.
Nutritional Information

Amount Per Serving Calories: 215 | Total Fat: 14.3g | Cholesterol: < 1mg

PEANUT BUTTER SNOBALLS

Peanut Butter Sno-Balls

2 cups powdered sugar
1 cup peanut butter
6 Tbsp. soft butter
1 lb of almond bark

Blend together sugar, peanut butter and butter. Roll into balls and chill for 30 minutes.

Melt the almond bark and dip the peanut butter ball in and place on wax paper.

DAD'S FAMOUS PEANUT BRITTLE

Peanut Brittle

4 cups granulated sugar
2 cups light corn syrup
2 cups water
1 ½ sticks sweet cream butter ( salted or unsalted)
4 tablespoons baking soda (pre-measure and have ready to pour in)
4 teaspoons real vanilla (pre-measure and have ready to pour in)
2 lbs. raw Spanish peanuts

( a good candy thermometer is a must)

Combine sugar, corn syrup, and water in a large heavy sauce pan on medium to high heat and stir. When mixture starts to boil, place candy thermometer in.

At 240 degrees add the peanuts. Stir slowly almost constantly to avoid burning the peanuts on the side or bottom of sauce pan.

At 260 degrees, add the butter and continue stirring.

At 300 degrees, turn off or remove from heat and add the vanilla. Quickly stir well. Immediately add the soda and whip or fold the mixture until soda is dissolved. Contents will foam up and double or triple in volume . . . thus the purpose of the large sauce pan.

Immediately pour the 300 degree mixture onto a large flat surface covered with extra heavy aluminum foil greased (with butter). If necessary, spread mixture with spatula if you feel it is too thick. Candy will spread to about 1 foot x 3 feet. Entire process takes about 1 hour.

* Be Aware, at this point, the candy is at 300 degrees, so the surface it’s poured onto must be of some material that the high temperature will not damage. For example . . .Not your formica cabinet top!!!, nor your grandmother’s heirloom linen table cloth, nor your favorite plastic picnic table cloth etc. etc. etc.!!!

Let mixture cool thoroughly, at least 1 to 1½ hours. Then break into desired size pieces. To be sanitary, I suggest you wear latex or vinyl gloves while doing this. Candy will stick to your teeth and be hard to bite off until it sets about 4 hours!!

LAYERED PEANUT BUTTER BARS

http://www.bettycrocker.com/recipes/layered-peanut-butter-bars/6dbed0aa-c1bd-4068-8eb2-6ae176550ebf


Cookie Base
1
pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
3
tablespoons vegetable oil
1
tablespoon water
1
egg
Filling
1/2
cup butter, softened
1/2
cup creamy peanut butter
2
cups powdered sugar
2
teaspoons milk
Frosting
1
cup semisweet chocolate chips
1/4
cup butter

1
Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
2
In large bowl, stir all Cookie Base ingredients until soft dough forms. Press dough in bottom of pan using floured fingers. Bake 15 to 18 minutes or until golden brown. Cool completely, about 1 hour.
3
In small bowl, beat all Filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over cookie base.
4
In microwavable bowl, microwave all Frosting ingredients on High 30 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows.

PEANUT BUTTER BARS

http://allrecipes.com/recipe/peanut-butter-bars-i/


Ingredients

1 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups confectioners' sugar
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
4 tablespoons peanut butter
Directions

In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.
Nutritional Information

Amount Per Serving Calories: 532 | Total Fat: 36.6g | Cholesterol: 41mg

KING CAKE RING

I can only aspire to make one this pretty and delish. When I first saw it I thought is that REALLY sugar cookies wrapped around it! AWESOME! The jelly strips were so good. The bread was moist and this version wasn't as sweet as the usual mardi gras King Cake you find.

INCEPTION COOKIES

INCEPTION COOKIES *otherwise known as oreo stuffed chocolate chip cookies*
I must start out by saying these cookies didn't turn out for me at all and could have been door stops. Maybe it was me, the recipe, too long in the oven but the idea was much better than the reality. Maybe hinting at the name INCEPTION. *palm to forehead*
This cookie dough recipe never turned golden brown causing me to think they weren't getting done in the oven. Their size was also daunting. My main mistake was keeping them in a couple minutes over the 13. I probably wouldn't even bake them the 13 minutes next time. Just be weary that these cookies don't darken at ALL in color.


Oreo Stuffed Chocolate Chip Cookies
Makes 24 gigantic cookies
Prep: 25 minutes
Cook: 13 minutes

Ingredients
• 1 cup (2 sticks) softened butter
• 3/4 cup packed light brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 3 1/2 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 cups semi-sweet chocolate chips
• 1 package Double Stuff Oreo cookies

Directions
Preheat oven to 350 degrees.

In a large bowl, cream butter, brown sugar, and granulated sugar together with a mixer until well combined. Beat in eggs and vanilla.

In medium bowl mix the flour, salt, and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined.

With a cookie scoop, form balls with the dough.

Place one ball on top of an Oreo cookie, and another ball on the bottom. Seal edges together by pressing and cupping in hand until Oreo cookie is fully enclosed with dough.

Place onto parchment or silpat lined baking sheets and bake cookies for approximately 13 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.

BUCKEYE CAKE

http://bunsinmyoven.com/page/8/


Ingredients

For the Peanut Butter Cheesecake:
2 8 ounce packages cream cheese, softened
1 cup white sugar
1/2 cup creamy peanut butter
3 tablespoons all-purpose flour
4 eggs
1/2 cup milk (I used 1%, but 2% or whole milk would be great too)
For the chocolate cake:
1 box chocolate cake mix, prepared according to package directions (homemade works too, if you're feeling adventurous) and baked in 2 9 inch round cake pans
For the Peanut Butter Frosting
1/2 cup butter, softened
1 cup creamy peanut butter
4 cups powdered sugar
1/3 cup heavy whipping cream
For the chocolate peanut butter glaze
8 ounces semi-sweet chocolate chips
3 tablespoons creamy peanut butter
2 tablespoons light corn syrup
1/2 cup heavy whipping cream
Instructions

For the Peanut Butter Cheesecake:
Bake the cheesecake one day in advance so that it has plenty of time to chill in the fridge before layering with the chocolate cake!
Preheat oven to 325 degrees.
Beat together the cream cheese, peanut butter, sugar, and flour until light and smooth and creamy. Beat in the eggs one at a time. Stir in the milk.
Grease a 9-inch round springform pan VERY WELL. There is no crust on this cheesecake, so it is imperative that you really grease the pan so that the cheesecake will release from it easily.
Pour batter into the greased pan.
Bake for 10 minutes at 325 degrees.
Reduce heat to 260 and bake for 50 minutes or until just the center is slightly jiggly.
Cool on the counter for 2 hours. Transfer to a refrigerator to chill overnight.
For the chocolate cake:
Prepare the cake mix according to the package or use a recipe for homemade cake.
Bake in 2 9-inch round, well greased cake pans. Cool completely.
For the peanut butter frosting:
Cream together the butter and peanut butter until light and fluffy. Add half of the powdered sugar and mix well. Beat in half of the cream. Add the remaining powdered sugar and continue mixing until combined. Beat in the remaining cream.
For the chocolate peanut butter glaze:
In a double boiler or a bowl set over a pot of simmering water, melt the chocolate, peanut butter, and corn syrup. When melted remove from heat and whisk in the cream until it is a smooth, creamy consistency.
To assemble:
Place one layer of chocolate cake on your cake stand and top with 1/4 of the chocolate peanut butter glaze. Spread to the edges.
Very carefully remove the sides of your springform pan and place the entire cheesecake upside down on the chocolate cake layer. The bottom of the springform pan should now be on top of the cheesecake. Carefully slide a knife in between the cheesecake and pan bottom to loosen. If you greased your pan well this should be fairly simple and the pan bottom will easily lift off.
Pour another 1/4 of the chocolate glaze over the cheesecake and spread to the edges.
Top this with the second layer of chocolate cake.
Place the whole cake in the refrigerator for 15 minutes to harden up a bit.
Cover the top and sides of the cake with the peanut butter frosting. Smooth it out as best you can.
Microwave the chocolate glaze for about 5-10 seconds to soften it back up. Whisk well and then pour over the top center of the cake. Use an offset spatula to spread the glaze to the edges, letting it drip down in some areas.
Store in the refrigerator.

WHIPPED ICING

http://bunsinmyoven.com/page/8/

Ingredients

1 1/2 cups granulated sugar
1/4 cup all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups milk
2 teaspoons vanilla extract
24 tablespoons (3 sticks) butter, cut into 24 pieces, softened
Instructions

Combine the sugar, flour, cornstarch and salt in a medium bowl. Whisk in the milk and pour through a fine mesh strainer set over a medium sized pot. Cook the strained mixture over medium heat, whisking constantly, until it boils and becomes thick. This should take between 5 and 10 minutes and should thicken to the point that it becomes difficult to stir, like a very stiff gravy.
Transfer the mixture to a clean bowl and allow to cool to room temperature. Place the bowl in the fridge to cool it down faster if you are in a hurry, but be sure that the mixture is at room temperature (not too warm or too cool!) before adding the butter.
Beat the mixture on medium speed and add the vanilla extract. Beat in the butter one piece at a time until all 24 pieces are fully incorporated, about 3 minutes. Increase the speed of the mixer to medium high and beat the frosting for 5 minutes.
Place the frosting in the refrigerator for about 20 minutes to thicken a bit before frosting your cake.

APPLE PEACH CRUMBLE PIE

1 can apple pie filling
1 can peaches
1/2 box yellow cake mix
2-3 tbs melted butter

Pour apples and peaches into a greased baking dish. Slowly mix in butter with cake mix until it resembles crumbles the size of peas. Too much butter will result in a cake like texture you want a crumble texture so mix slowly. Bake at 365' till golden brown.

CUSTARD PIE

CREAM PUFFS

http://allrecipes.com/recipe/cream-puffs/

Original Recipe Yield 20 to 25 cream puffs
Ingredients

2 (3.5 ounce) packages instant vanilla pudding mix
1 cup heavy cream
2 cups milk

1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
1 tbs sugar
2tsp vanilla extract
Directions

Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
Preheat oven to 425 degrees F (220 degrees C).
In a large pot, bring water and butter to a rolling boil. Stir in flour, salt, and sugar until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time and vanilla, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.




Nutritional Information

Amount Per Serving Calories: 190 | Total Fat: 13.3g | Cholesterol: 82mg

PINEAPPLE UPSIDE DOWN CAKE

PINEAPPLE UPSIDE DOWN CAKE


INGREDIENTS:

1/4 cup butter or margarine
2/3 cup packed brown sugar
1/3 cup karo light syrup
9 slices pineapple in juice (from 14-oz can), drained
9 maraschino cherries without stems, if desired
1 1/3 cups Gold Medal® all-purpose flour
1 cup granulated sugar
1/3 cup shortening
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 egg
2 tsp vanilla

DIRECTIONS:
Heat oven to 350°F. Melt butter in microwave and add karo syrup and brown sugar. After greasing 9in or bundt pan lay pineapple slices and cherries pouring the sugar sauce mixture over the fruit.
2
In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
3
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.

*I made this as my dad's birthday cake. I had originally planned on using a white cake mix I already had but discovered I had used half of it to make a peach crumble and had to hurry and find a recipe that included the cake. I usually am not a fan of scratch cakes because they just don't taste very good and are dry. This was more of a dense cake but it paired well with the heavyness of the sugar syrup and pineapple.

LEMON CAKEMIX COOKIES

LEMON CAKEMIX COOKIES
Ingredients

1 (18.25 ounce) package lemon cake mix
2 eggs
1/3 cup vegetable oil
1 teaspoon lemon extract
1/3 cup confectioners' sugar for decoration
Directions

Preheat oven to 375 degrees F (190 degrees C).
Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet.
Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.
Nutritional Information

Amount Per Serving Calories: 87 | Total Fat: 4g | Cholesterol: 15mg




*I added 2 single serve packets of pink lemonade flavoring as well as a tablespoon of lemon juice and tsp of vanilla extract instead of the lemon extract. It took my cookies 15 minutes in the oven. They were gooey like a brownie but they looked like a cookie and tasted like a cake. :P I've ate like 6 so far stop me!

COUNTRY APPLY DUMPLINGS

http://allrecipes.com/recipe/country-apple-dumplings/detail.aspx


Ingredients

2 large Granny Smith apples, peeled and cored
2 (10 ounce) cans refrigerated crescent roll dough
1 cup butter
1 1/2 cups white sugar
1 teaspoon ground cinnamon
1 (12 fluid ounce) can or bottle Mountain Dew ™
Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.
Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew™ over the dumplings.
Bake for 35 to 45 minutes in the preheated oven, or until golden brown.
Nutritional Information

Amount Per Serving Calories: 333 | Total Fat: 19g | Cholesterol: 31mg

MINI CHEESECAKES

I first saw these on an episode of Paula Dean and thought, 'wow those look really simple to make and look so good!'. I recently saw them again on a post by [bakerella].

2 pkg. (8oz.) cream cheese, softened to room temperature
3/4 cup sugar
3 eggs
1 Tbsp vanilla
1 Tbsp lemon juice

Mix.

vanilla wafers
2″ aluminum mini baking cups
Cherry Pie Filling

Place a vanilla wafer in each mini baking cup. Spoon approximately 3 Tbsp of cream cheese mixture over each wafer. Makes about 4 dozen. Bake at 350 for 15-20 minutes. Let cool and top with cherry pie filling. Refrigerate.

*I changed up the recipe quite a bit because I didn't have the quantity of ingredients it called for. I also added lemon extract to make them extra lemon-y. Instead of cherry pie filling I cut up fresh strawberries and sprinkled sugar on them. Also ran out of vanilla wafers and tried using crushed animal crackers. While they worked in a pinch they were bland compared to the wafer ones.
Needless to say these were gone within minutes and no picture was taken. The boys kept sneaking them off and eating them. When I make them again I'll definitely make the 4 dozen it calls for.