Frozen Yum Yum Recipes
YUM YUM VEGGIE FOILS
A delicious and pretty veggie dish to serve at any barbecue.
Provided by Joyce Slater
Categories Side Dish Vegetables Corn
Yield 7
Number Of Ingredients 6
Steps:
- Lightly oil grill and preheat to high.
- Place onion slices on a large sheet of aluminum foil; bring up edges of foil a bit to form a foil 'package'. Add corn and snow peas to onions. Place butter or margarine on top, spread out. Season with seasoned salt to taste, then lay ice cubes on top of the whole thing. Seal well in a foil 'packet'.
- Place foil packet on top shelf of preheated grill while cooking your favorite meats; grill until corn is firm but tender. Open foil packet and serve!
Nutrition Facts : Calories 191.8 calories, Carbohydrate 27.4 g, Cholesterol 13.1 mg, Fat 6.3 g, Fiber 4.2 g, Protein 5.3 g, SaturatedFat 3.2 g, Sodium 38.4 mg, Sugar 5.9 g
YUM YUM FROZEN YOGURT PUDDING
The name says it all! Easy and delicious and approximately half the calories than the original Recipe #226858.
Provided by SReiff
Categories Dessert
Time 15m
Yield 1/2 cup, 20 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Melt butter in baking dish in microwave or oven.
- Mix cracker crumbs with melted butter and place into 350°F oven. Bake for 5 minutes.
- Meanwhile, mix pudding with milk.
- Add softened frozen yogurt to pudding and milk and mix well with mixer.
- Add pudding to bowl and top with baked crumbs.
- Refrigerate until set.
GRANNY'S LEMON YUM YUM
My granny used to make this for us for birthdays and special occasion. Hope you enjoy!
Provided by MANDY1975
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h45m
Yield 15
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Combine the flour and pecans in a mixing bowl. Mix in the softened butter until the mixture is evenly moistened and no clumps of butter remain. Press the crust evenly over the prepared baking sheet.
- Bake in the preheated oven until golden brown, 10 to 15 minutes. Remove from the oven and allow to cool completely.
- Beat the cream cheese and confectioners' sugar in a bowl until light and fluffy. Fold in 1 1/2 cups of the whipped topping, then spread the mixture over the cooled crust. Chill in the refrigerator.
- Stir the sugar, cornstarch, and salt together in a saucepan along with enough water to make a paste. Stir in the eggs until smooth, then add the remaining water, vinegar, and lemon juice. Cook and stir over medium-low heat until thick and smooth, about 10 minutes. Remove from the heat and stir in 1 tablespoon of butter and the lemon extract. Chill the mixture until cold.
- Spread the cold lemon mixture evenly over the cream cheese layer. Top with the remaining whipped topping.
Nutrition Facts : Calories 394.3 calories, Carbohydrate 52.7 g, Cholesterol 71.9 mg, Fat 19.6 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 11.5 g, Sodium 150.4 mg, Sugar 42.2 g
TEXAS YUM YUM
This chocolate and vanilla layered pudding pie is a perfect treat for a hot day. No baking required, and it is really easy too.
Provided by JHWILSON
Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- In a medium bowl, mix together the chocolate pudding mix and 1 1/2 cups of milk until smooth and well blended. Pour into the graham cracker crust.
- In a clean bowl, beat cream cheese with an electric mixer until soft, then mix in confectioners' sugar. Fold in 2 cups of the whipped topping, and spread on top of the chocolate pudding layer.
- Whisk together the vanilla pudding mix and 1 1/2 cups of milk until well blended. Spread over the top of the cream cheese layer. Spread the remaining whipped topping over the top. Chill for at least 30 minutes before slicing and serving.
Nutrition Facts : Calories 717 calories, Carbohydrate 93 g, Cholesterol 50.8 mg, Fat 35.4 g, Fiber 1.3 g, Protein 9.4 g, SaturatedFat 20.2 g, Sodium 886.4 mg, Sugar 74.5 g
RASPBERRY YUM YUM
This is a really unique hot weather dessert; fluffy frozen raspberry filling sandwiched between nutty crumb layers. Perfect!
Provided by Karen Martin
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 3h10m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix flour, pecans, butter, and brown sugar together in a bowl until crumbly; spread onto a rimmed baking sheet.
- Bake in the preheated oven, stirring often to break up crumbles, until lightly browned, about 10 minutes. Cool crumble to room temperature.
- Sprinkle 1/2 of the crumble into a 9x13-inch baking dish.
- Beat raspberries, white sugar, egg whites, and lemon juice together in a bowl using an electric mixer until smooth and creamy, about 10 minutes. Fold whipped topping into raspberry mixture; pour over crumble in the 9x13-inch dish. Sprinkle remaining crumble over raspberry mixture.
- Freeze raspberry mixture until solid, at least 2 hours. Remove dish from freezer and let stand 10 minutes before cutting into squares.
Nutrition Facts : Calories 582.7 calories, Carbohydrate 73.1 g, Cholesterol 40.7 mg, Fat 31.8 g, Fiber 4.2 g, Protein 5.2 g, SaturatedFat 18.5 g, Sodium 139.8 mg, Sugar 53.3 g
YUM YUM CRANBERRY SALAD
Yum, yum; enjoy. Keep chilled until ready to serve. This is better when it's made the night before enjoying.
Provided by jessie
Categories Side Dish
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- Blend cranberries in a food processor until ground; pour into a large bowl.
- Pour sugar evenly over the top of the cranberries. Spread pineapple over the sugar layer; add pecans.
- Pour whipping cream into a bowl; beat until stiff peaks form. Fold the whipped cream into the cranberry mixture until ingredients are evenly mixed.
Nutrition Facts : Calories 823.3 calories, Carbohydrate 67.8 g, Cholesterol 217.4 mg, Fat 62.4 g, Fiber 3.4 g, Protein 4.1 g, SaturatedFat 36.9 g, Sodium 61.8 mg, Sugar 58 g
FROZEN YUM YUM
Steps:
- Put 2/3 crushed wafers in greased 9x13 pan. Melt chocolate and 1/2 c. butter. Add egg yolks, powdered sugar, vanilla and nuts. Fold in egg whites. Pour over crumbs. Freeze 2 hours. Spread 1/2 gallon ice cream (flavor of choice, we always used neopolitan)over crumbs. Add rest of crumbs
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