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Published August 09, 2009, 08:00 AM

Six Ingredients or Less Recipes for Aug. 9

Rhubarb Custard Dessert

1 white or yellow cake mix

4 c. rhubarb, diced

1 c. sugar

1 c. heavy cream

Prepare the cake as directed on the package. Pour into a greased 9 x 13 inch pan. Put the diced rhubarb evenly on the cake. Sprinkle with sugar. Pour the cream on top and bake. The topping sinks to the bottom forming a custard with the cake on top. Note: This can be made with fresh blueberries or raspberries; reduce the sugar to 1/2 cup.

Val Weinert


Quick and Easy Microwave Hot Fudge Sauce

1 - 6 oz. pkg. chocolate chips

2 T. butter

1 can sweetened condensed milk

1 tsp. vanilla

Combine all the ingredients in a large glass bowl or measuring cup. Microwave for 3 to 3 1/2 minutes, stirring after every minute but do not let it boil over. Stir, serve and refrigerate leftovers, if any.

Carol Beckstrom


Caramel Morsel Bars

1 - 14 oz. bag Kraft caramels

3 T. water

5 c. rice krispies

1 c. peanuts, optional

1 - 6 oz. pkg. chocolate chips

1 - 6 oz. pkg. butterscotch chips

Mix the caramels in the water in a saucepan over low heat. Stir until the sauce is smooth. Pour over the cereal and nuts. Toss until well coated. With greased hands, press the mixture into a greased 9 x 13 inch pan. In the microwave, melt the chips until smooth or sprinkle on top of the bars and place in a preheated 200 degree oven for 5 minutes or until the chips are soft. Spread on the bars to form a frosting. Cool and cut into bars.

Char Franzen



20 pretzels

20 caramel filled candies (i.e. Rollos)

20 pecan halves

Preheat the oven to 300 degrees. On parchment paper, place the pretzels and candies on top of the pretzels. Bake for 4 min-utes. While warm, press the pecans on top of the pretzel/chocolate. Cool before storing.

Judy Ness


Peanut Clusters

12 oz. pkg. chocolate chips

1 pkg. white almond bark

1 c. creamy peanut butter

1 1/2 lb. dry roasted peanuts

Melt together the first 3 ingredients over low heat. Remove from heat and stir in the peanuts. Immediately fill the little candy paper cups and refrigerate until hard before eating. Keep refrigerated.

Joanne Lattu


Awesome and Easy Hot Fudge Sauce

1 - 13 oz. can evaporated milk

1 c. dark brown sugar, packed

2/3 c. chocolate chips

1 tsp. vanilla

3 T. butter

a dash of salt

Melt the chips in a saucepan over low heat. Stir in the sugar and then the milk. Bring to a full boil and simmer, stirring constantly for 5 to 7 minutes. Remove from heat and stir in the vanilla, butter and salt. Serve hot or cool over ice cream or use as a fruit dip.

June Farkas


Gooey Brownie Bars

1 pkg. brownie mix

1 pkg. mini-marshmallows

1 1/2 c. chocolate chips

1/2 c. peanut butter

1 T. butter

1 1/2 c. rice krispies

Make the brownies in a 13 x 9 inch greased pan according to the package directions. Bake at 350 degrees for 25 minutes, top with marshmallows and bake for an additional 4 minutes. Cool. In a saucepan, combine the chocolate chips, peanut butter and butter until melted. Stir in the cereal and spread over the brownies.

Tanya Lowney


Fresh Fruit Delight

1 pkg. yellow cake mix

1 small pkg. instant sugar-free vanilla pudding

1 c. low-fat sour cream or 1 c. plain yogurt

1 c. 1% milk

3 c. fresh fruit like peaches, raspberries or blueberries

9 oz. container of low-fat Cool Whip

Prepare the cake according to the package directions. Use a greased 9 x 13 inch pan. Bake and cool. Prepare the pudding mix with sour cream and milk. Spread over the cooled cake. Place the fruit on top of the pudding mixture. Spread with Cool Whip. Refrigerate for several hours or overnight.

Marie J. Janecek

Grand Rapids

Weight Watchers Caramel Apple Dessert

14 oz. can of crushed pineapple

4 chopped apples (like Granny Smith)

1 pkg. fat-free butterscotch instant pudding

1 - 8 oz. pkg. fat-free Cool Whip

1/2 c. chopped nuts

Sprinkle the pudding mix over the undrained pineapple. Mix in the apples and nuts. Fold in the Cool Whip.

Marie J. Janecek

Grand Rapids

Easy Holiday Trifle

2 prepared angel food cakes

4 c. fresh strawberries, sliced or raspberries or blueberries or a combination

21 oz. can strawberry or raspberry or cherry pie filling

21 oz. can blueberry pie filing

2 containers of Cool Whip

Cut or tear the cake into large cubes, place 1/2 in the bottom of a large glass bowl. Stir 1 cup of strawberries into a can of strawberry pie filling; spread over the layer of cake cubes. Spread one container of Cool Whip over the pie filling. Place the remaining 1/2 cake cubes over the whipped topping. Spread the second container of whipped topping over cake cubes and top with remaining fresh fruit. Cover and chill for 1 hour before serving.

Sheila Buchheit


Doni's Peanut Butter Bars

1 medium box of rice krispies

1 jar Reese's peanut butter

2 bags marshmallows

1 stick of real butter

1 T. butter

1/2 bag of chocolate chips

In a large pot, melt the butter, marshmallows and peanut butter. Add the box of rice krispies and stir well. Spray a 9 x 13 inch pan with cooking spray. Dump the mixture into the pan and pat down. A little butter on your hands will help prevent sticking. Melt chocolate and butter in the microwave for 20 seconds at a time, stirring each time until melted. Frost the bars.

Tanya Lowney


Jell-o Delight Cake

1 white or yellow cake mix

6 oz. frozen lemonade or orange juice, thawed

3/4 c. Splenda

8 oz. Cool Whip

12 oz. sour cream or vanilla yogurt

1/2 c. powdered sugar

1/2 box lemon or orange sugar-free Jell-o

Mix the cake mix according to the package directions and bake. Poke holes in the warm cake and pour in the lemonade or orange juice. When cool, mix together the rest of the ingredients and spread over the top. Chill for several hours or over-night.

Marie Janecek

Grand Rapids