The Entrepreneur Stand- A token of our love to you in baked goods and arts and crafts
- Katherine Victoria Vananderland
- Jun 13, 2021
- 12 min read
The Prices will vary on the item; the formatting of the wix isn't working to display the cost of the item. Summer inspiration of deserts for you to enjoy with the hot weather you will be able to cool off with our treats. Items are assigned prices per recipe. Thank you, for your generosity and contribution to a greater cause; Our Battle and our Think Tank for EOT Preparing with FEMA. We offer the low carb delicious heart healthy for you. We love your business and cannot wait to meet you! We will pray with your when you pick up your orders. We want you to have the best life so if you need your home organized, cleaned, or help you with your laundry and dry cleaning look no further we have it all with our company T.B. A. announced we have renamed it again.
I cannot find the other link for most of them this is the second link I used but if you like what you see just let Justin Know and all will work out and you can negotiate a price.
Bing Cherry Delight - $30.00 per pan
Featuring cherries, pecans and a cookie-crumb topping, this frosty dessert has a refreshing cherry-lemon flavor that'll have guests asking for seconds. —Carol Jackson, Burleson, Texas
Ingredients
1 can (14 ounces) sweetened condensed milk
7 tablespoons lemon juice
1 can (15 to 16 ounces) pitted dark sweet cherries, drained
1 cup heavy whipping cream
1 cup chopped pecans
1/2 cup crushed vanilla wafers (about 15 wafers)
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Directions
Combine milk and lemon juice. Fold in cherries. In another bowl, beat cream until stiff peaks form. Gently fold cream and pecans into cherry mixture.
Spread into an ungreased 11x7-in. dish; sprinkle with wafer crumbs. Freeze, covered, until firm. Remove from freezer 15 minutes before cutting. May be frozen up to 2 months.
Nutrition Facts 1 piece: 415 calories, 26g fat (11g saturated fat), 52mg cholesterol, 99mg sodium, 42g carbohydrate (37g sugars, 2g fiber), 7g protein.
Cannoli Dip $20.00 for 10
Ricotta is one of my family's favorite ingredients. I made up the cannoli filling and broke up some ice cream waffle shells to use as "chips and dip"—it was an instant hit! It's also good served slightly warm. —Ann Marie Eberhart, Gig Harbor, Washington
Ingredients
1 carton (15 ounces) whole-milk ricotta cheese
3/4 cup confectioners' sugar
1 tablespoon finely chopped candied citron
1 tablespoon grated lime zest
Mini ice cream sugar cones, optional
Miniature semisweet chocolate chips, optional
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Directions
Beat together ricotta cheese, sugar, candied citron and lime zest. If desired, scoop ricotta mixture into cones and sprinkle with chocolate chips.
Do not use a food processor to chop the citron—it could make it too fine, and its flavor is more intense with slightly larger bits.
Nutrition Facts 1/4 cup: 128 calories, 5g fat (3g saturated fat), 21mg cholesterol, 70mg sodium, 16g carbohydrate (15g sugars, 0 fiber), 6g protein.
Fried Ice Cream Dessert Bars $30.00 per pan
Fried ice cream is such a delicious treat, but it can be a hassle to make individual servings. This recipe gives you the same fabulous flavor in an easy and convenient bar form. —Andrea Price, Grafton, Wisconsin
Ingredients
1/2 cup butter, cubed
2 cups crushed cornflakes
1-1/2 teaspoons ground cinnamon
3 tablespoons sugar
1-3/4 cups heavy whipping cream
1/4 cup evaporated milk
1/8 teaspoon salt
1 can (14 ounces) sweetened condensed milk
2 teaspoons vanilla extract
Optional: Honey, whipped cream and maraschino cherries
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Directions
In a large skillet, melt butter over medium heat. Add cornflakes and cinnamon; cook and stir until golden brown, about 5 minutes. Remove from heat; stir in sugar. Cool completely.
In a large bowl, beat cream, evaporated milk and salt until it begins to thicken. Gradually beat in condensed milk and vanilla until thickened.
Sprinkle half the cornflakes onto bottom of a greased 9-in. square baking pan. Pour filling over crust; sprinkle with remaining cornflakes. Cover and freeze overnight. Cut into bars. If desired, serve with honey, whipped cream and cherries.
Nutrition Facts 1 bar: 276 calories, 18g fat (11g saturated fat), 55mg cholesterol, 187mg sodium, 27g carbohydrate (18g sugars, 0 fiber), 4g protein.
Summertime Fun Cookies $25.00 for 12 dozen
Use this basic sugar cookie recipe to make the perfect poolside treat. Kids (and adults) won't be able to get enough. —Coleen Walter, Bancroft, Michigan
Ingredients
1 cup butter, softened
3/4 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 large eggs, room temperature
2-1/4 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
FROSTING:
1/4 cup butter, softened
3 cups confectioners' sugar
1 teaspoon almond extract
2 to 4 tablespoons hot water
Blue food coloring
Optional decorations: Bear-shaped crackers, fish-shaped graham crackers, Airheads candies, gummy sour rings, white sugar pearls and palm tree party picks
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Directions
Preheat oven to 350°. Cream butter and sugar until light and fluffy; beat in extracts and 1 egg at a time. In another bowl, whisk together flour, cream of tartar, baking soda, salt and nutmeg; gradually beat into creamed mixture.
Drop dough by rounded tablespoonfuls 3 in. apart onto parchment-lined baking sheets; flatten slightly with bottom of a glass dipped in sugar. Bake until edges begin to brown, 8-10 minutes. Remove from pan to wire racks; cool completely.
For frosting, beat butter, confectioners' sugar, extract and enough water to reach desired consistency; tint blue with food coloring. Spread over cookies. Decorate as desired.
Test Kitchen tips
Cream of tartar is an acid. When combined with baking soda, it creates carbon dioxide, helping these cookies puff up just a bit. It also gives them their signature soft texture. Vanilla extract can be used in place of almond extract in both the cookie dough and frosting. A little bit of nutmeg goes a long way. Just ¼ tsp. will make these cookies taste like they came from a bakery.
Nutrition Facts 1 cookie: 174 calories, 8g fat (5g saturated fat), 33mg cholesterol, 107mg sodium, 24g carbohydrate (17g sugars, 0 fiber), 1g protein.
Strawberry Rhubarb Cheesecake Bars $35.00 per pan
These cheesecake bars layer a buttery pecan shortbread crust with a rich and creamy filling and sweet-tart strawberry rhubarb jam. For larger squares, cut into nine bars instead of 16. —Amanda Scarlati, Sandy, Utah
Ingredients
1 cup all-purpose flour
1/3 cup packed brown sugar
Dash kosher salt
1/2 cup cold butter, cubed
1/3 cup finely chopped pecans
FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
2 tablespoons 2% milk
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
Dash kosher salt
1 large egg, room temperature, lightly beaten
JAM:
1/2 cup sugar
2 tablespoons cornstarch
1-1/3 cups chopped fresh strawberries
1-1/3 cups sliced fresh or frozen rhubarb
1 tablespoon lemon juice
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Directions
Preheat oven to 350°. Line an 8-in. square baking pan with parchment, letting ends extend up sides. In a small bowl, mix flour, brown sugar and salt; cut in butter until crumbly. Stir in pecans.
Press into bottom of prepared pan. Bake until edges just begin to brown, 12-15 minutes. Cool completely on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Beat in milk, lemon juice, vanilla and salt. Add egg; beat on low speed just until blended. Pour over crust.
Bake until filling is set, 15-20 minutes. Cool on a wire rack for 1 hour.
For jam, in a small saucepan, mix sugar and cornstarch. Add strawberries, rhubarb and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, until mixture begins to thicken, 6-8 minutes. Cool completely. Spread over filling. Refrigerate until set, 8 hours or overnight.
Using parchment, carefully remove cheesecake from baking pan. Cut into bars for serving.
Nutrition Facts 1 bar: 215 calories, 13g fat (7g saturated fat), 41mg cholesterol, 113mg sodium, 24g carbohydrate (15g sugars, 1g fiber), 3g protein.
S'mores Brownies $35.00 per pan
My family simply adores my daughter's fudgy s'mores brownies. The cinnamon graham cracker crust and the dark chocolate brownies bring our passion for s'mores to a whole new level! —Jennifer Gilbert, Brighton, Michigan
Ingredients
1-1/2 cups graham cracker crumbs (about 10 whole crackers)
1/4 cup sugar
1 teaspoon ground cinnamon
1/2 cup butter, melted
BROWNIES:
1 ounce unsweetened baking chocolate
1/2 cup butter, softened
1-1/4 cups sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/3 cup dark baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup miniature marshmallows
TOPPING:
1 cup miniature marshmallows
5 whole graham crackers, broken into bite-sized pieces
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Directions
Preheat oven to 350°. Combine cracker crumbs, sugar and cinnamon. Stir in melted butter. Press onto bottom of an ungreased 13x9-in. baking pan. Bake until lightly browned, 7-9 minutes. Cool on a wire rack.
For brownies, melt unsweetened chocolate on high in a microwave, stirring every 30 seconds. Cool slightly. Cream butter and sugar on medium speed until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition; beat in melted chocolate and vanilla. In another bowl, whisk together flour, cocoa, baking powder and salt; stir into creamed mixture. Fold in 1 cup miniature marshmallows.
Spread batter over graham cracker crust. Top with 1 cup marshmallows and broken graham crackers. Bake until center is set, 18-22 minutes (do not overbake).
Nutrition Facts 1 brownie: 215 calories, 10g fat (6g saturated fat), 44mg cholesterol, 157mg sodium, 30g carbohydrate (17g sugars, 1g fiber), 3g protein.
Coconut Banana Cookies $25 per 12 dozen
This is a summertime variation on my grandma’s banana drop cookies. —Elyse Benner, Solon, Ohio
Ingredients
1/2 cup shortening, room temperature
1/4 cup creamy cashew butter
1 cup sugar
1 cup mashed ripe banana (about 2 medium)
1 large egg, room temperature
1 tablespoon grated lime zest
1 teaspoon salt
1/2 teaspoon baking soda
1-3/4 cups unsweetened finely shredded coconut
1-1/2 cups all-purpose flour
1/2 cup sweetened flaked coconut
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Directions
Preheat oven to 375°. Cream shortening, cashew butter and sugar until light and fluffy, 5-7 minutes. Beat in next 5 ingredients until thoroughly mixed. In a separate bowl, mix unsweetened coconut and flour. Beat into creamed mixture just until combined.
Using a medium cookie scoop, drop dough 2 in. apart onto parchment-lined baking sheets. Sprinkle with sweetened coconut. Bake until edges are golden brown, 15-20 minutes (cookies will have cakelike texture). Remove from pans to wire racks to cool. Serve warm or at room temperature.
Editor's Note
Look for unsweetened coconut in the baking or health food section.
Nutrition Facts 1 cookie: 232 calories, 14g fat (7g saturated fat), 10mg cholesterol, 192mg sodium, 26g carbohydrate (15g sugars, 2g fiber), 3g protein.
These chocolate peanut butter no-bake cookies bring back fond memories of my mom. They were her favorite, and she always made a batch when she knew company was coming. —Jacquie McTaggart, Independence, Iowa
Ingredients
2 cups sugar
1/2 cup butter or margarine, cubed
1/2 cup 2% milk
3 tablespoons baking cocoa
Dash salt
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
3 cups old-fashioned oats
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Directions
In a large saucepan, combine the first 5 ingredients. Bring to a boil, stirring constantly. Cook and stir 3 minutes.
Remove from heat; stir in peanut butter and vanilla until blended. Stir in oats. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set. Store in airtight containers.
Chocolate Peanut Butter No-Bake Cookie Tips Why won’t my no-bake cookies harden? If you don't boil the ingredients or if you shorten the cooking time, you may get a softer result. Be sure to bring the sugar, butter, milk, cocoa and salt mixture to a boil and then cook and stir for 3 minutes as instructed. Make sure you follow our other cookie tips in our cookie baking guide, too.Can you use old-fashioned oats instead of quick oats in cookies? Yes, you can use old-fashioned oats instead. However, the texture of your cookie will be different. Old-fashioned oats are flatter and larger and yield a hearty, chewy texture to your cookies. Quick oats are smaller and cut into pieces, producing cookies that are softer. Learn more about the different types of oats.What else can you add to this no-bake cookie recipe? Try adding different kinds of cereals (like Cheerios or Chex Mix) or substitute almond butter for the peanut butter. Better yet, check out our other no-bake cookie variations!
Nutrition Facts 1 cookie: 139 calories, 6g fat (3g saturated fat), 8mg cholesterol, 50mg sodium, 20g carbohydrate (14g sugars, 1g fiber), 2g protein.
Magic Brownie Bars $35.00 per pan
When I was a kid, one of my all-time favorite treats was magic cookie bars. This recipe combines all the same classic flavors in a magic brownie bar! —Mandy Rivers, Lexington, South Carolina
Ingredients
1 package (17-1/2 ounces) brownie mix
1 package (11 ounces) butterscotch chips
2 cups sweetened shredded coconut
1 cup chopped pecans, optional
1 can (14 ounces) sweetened condensed milk
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Directions
Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil.
Prepare brownie mix batter according to package directions. Transfer to prepared pan. Top with butterscotch chips, coconut and, if desired, pecans. Drizzle with milk. Bake until topping is light golden, 35-40 minutes.
Cool completely in pan on a wire rack. Lifting with foil, remove brownies from pan. Cut into bars. Store in an airtight container.
Nutrition Facts 1 bar: 200 calories, 10g fat (5g saturated fat), 14mg cholesterol, 91mg sodium, 25g carbohydrate (21g sugars, 1g fiber), 3g protein.
Strawberry Pretzel Pie $25.00 per pie
This cool no-bake strawberry pretzel pie is the perfect way to satisfy your sweet tooth this summer. Made with pantry staples and, well, as easy as pie to make, it’s become one of my family’s most requested warm-weather treats. —Shauna Havey, Roy, Utah
Ingredients
4 cups miniature pretzels
6 tablespoons butter, melted
1/4 cup sugar
3/4 cup boiling water
1 package (6 ounces) strawberry gelatin
1/4 cup lemon juice
1 pound fresh strawberries, hulled, divided
2 cups heavy whipping cream, divided
1 jar (7 ounces) marshmallow creme
2/3 cup whipped cream cheese
2/3 cup sweetened condensed milk
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Directions
Place pretzels in a food processor; pulse until chopped. Add butter and sugar; pulse until combined. Reserve 1/3 cup pretzel mixture for topping. Press remaining mixture onto bottom of a greased 9-in. springform pan. Refrigerate 30 minutes.
Meanwhile, in a bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Stir in lemon juice. Refrigerate 30 minutes, stirring occasionally.
Chop half the strawberries; slice remaining berries and reserve for topping. In a large bowl, beat 1 cup heavy cream until stiff peaks form. Beat marshmallow creme, cream cheese and sweetened condensed milk into cooled gelatin mixture until blended. Gently fold in chopped strawberries and whipped cream. Pour into crust.
Refrigerate, covered, until firm, 4-6 hours. Beat remaining 1 cup heavy cream until stiff peaks form; spread over pie. Top with reserved strawberries and pretzel mixture.
Nutrition Facts 1 piece: 350 calories, 19g fat (12g saturated fat), 56mg cholesterol, 284mg sodium, 39g carbohydrate (30g sugars, 1g fiber), 4g protein.
Easy Key Lime Pie $25.00 per pie
You need only five ingredients to create this refreshing, easy Key lime pie. It's special enough for weekend potlucks, but easy enough to make for a weeknight dessert. —Taste of Home Test Kitchen
Ingredients
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1/2 cup Key lime juice or lime juice
1 graham cracker crust (9 inches)
2 cups whipped topping
Lime slices, optional
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Directions
In a large bowl, beat cream cheese until smooth. Beat in milk and lime juice until blended. Transfer to crust. Refrigerate, covered, at least 4 hours. Just before serving, garnish with whipped topping and, if desired, lime slices.
Nutrition Facts 1 piece: 417 calories, 22g fat (13g saturated fat), 46mg cholesterol, 274mg sodium, 48g carbohydrate (42g sugars, 0 fiber), 7g protein.
Frozen Mocha Torte $35.00 per item
For an easy, make-ahead dessert that's elegant and luscious, try this recipe. The perfect blend of mocha and chocolate is in each cool, refreshing slice. —Aelita Kivirist, Glenview, Illinois
Ingredients
1 cup chocolate wafer crumbs
1/4 cup sugar
1/4 cup butter, melted
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
2/3 cup chocolate syrup
2 tablespoons instant coffee granules
1 tablespoon hot water
1 cup heavy whipping cream, whipped
Chocolate-covered coffee beans, optional
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Directions
In a small bowl, combine the wafer crumbs, sugar and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside.
In a large bowl, beat the cream cheese, milk and chocolate syrup until smooth. Dissolve coffee granules in hot water; add to cream cheese mixture. Fold in whipped cream. Pour over crust. Cover and freeze for 8 hours or overnight.
Remove from the freezer 10-15 minutes before serving. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Garnish with coffee beans if desired.
Nutrition Facts 1 slice: 414 calories, 23g fat (14g saturated fat), 74mg cholesterol, 222mg sodium, 47g carbohydrate (39g sugars, 1g fiber), 6g protein.
I love chocolate, caramel and hazelnuts, so I came up with a recipe that has all three. If you don't have a food processor, place crust ingredients in a zip-top freezer bag and smash with a rolling pin. —Debbie Anderson, Mount Angel, Oregon
Ingredients
1-1/2 cups salted caramel pretzel pieces
12 Lorna Doone shortbread cookies
1/4 cup sugar
6 tablespoons butter, melted
5 tablespoons caramel topping, divided
FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup Nutella
1 jar (7 ounces) marshmallow creme
1 carton (8 ounces) frozen whipped topping, thawed
1 cup miniature marshmallows
1 Snickers candy bar (1.86 ounces), chopped
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Directions
Place pretzel pieces and cookies in a food processor; pulse until fine crumbs form. Add sugar and melted butter; pulse just until blended. Press onto bottom and sides of a 9-in. pie plate. Drizzle with 3 tablespoons caramel topping. Freeze while preparing filling.
For filling, beat cream cheese and Nutella until smooth. Gradually beat in marshmallow creme. Gently fold in whipped topping and marshmallows. Spoon into crust.
Refrigerate until set, 3-4 hours. Top with chopped candy and remaining caramel topping before serving.
Test Kitchen tipsIf you're short on time, you can quick-chill this pie in the freezer—it will take about 1 hour. The crust is crunchy, sweet and slightly crumbly.
Nutrition Facts 1 piece: 663 calories, 35g fat (19g saturated fat), 60mg cholesterol, 327mg sodium, 74g carbohydrate (57g sugars, 1g fiber), 6g protein.
Peanut Butter Cup Trifle $25.00
Using just five ingredients makes this recipe so simple. You can add a little extra decoration with chocolate jimmies, too. —Chris Nelson, Decatur, Arkansas
Ingredients
4 cups cold 2% milk
2 packages (3.9 ounces each) instant chocolate pudding mix
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
1 carton (12 ounces) frozen whipped topping, thawed
2 packages (8 ounces each) Reese's mini peanut butter cups
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Directions
In a large bowl, whisk milk and pudding mixes 2 minutes. Let stand 2 minutes or until soft-set. In a 3-qt. trifle bowl or glass bowl, layer half of the cake cubes, pudding, whipped topping and peanut butter cups. Repeat layers. Refrigerate until serving.
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