Since I normally offer up at least one quick weekend recipe lately, if not two, I was bummed yesterday when I realized the packers had boxed up everything in the kitchen - including my cookbooks.  *sigh*  However, thanks to ye olde Internet, I can still come up with some tasty ideas for you this weekend and for any weekends (and Slow Cooking Thursdays!) that arrive before our household goods do. 

First let's check out Jill Seader's no-bake recipes (reprinted by permission).  These seem pretty quick to mix up - the most time consuming part is popping them in the fridge overnight.  Perfect to take along to a potluck this summer, and you won't have to slave over a hot stove either.  I can't wait to have a kitchen again so I can try her Raspberry Revel!

Chilled No Bake Dessert Recipes

Raspberry Revel

8 ounces of vanilla wafers
3/4 cup butter
2 1/2 cups powdered sugar
2 eggs
1 teaspoon vanilla
1 pint frozen raspberries, thawed and drained
8 ounce container of whipped topping

Grease a 9 x 11-inch pan. Crush the vanilla wafers. (The easiest way to do this is to put the wafers in a plastic bag and crush them with a rolling pin.) Reserve 1/4 cup of the crushed vanilla wafers and put the rest in the bottom of the greased pan. Beat the butter, powdered sugar, eggs, and vanilla together. Put this mixture on top of the crumbs. Spread the mixture from the edges of the pan inward to help keep the wafer crumbs in place. Spread the drained raspberries on top of that mixture. Add the whipped cream and sprinkle the 1/4 cup cookie crumbs over the top. Refrigerate overnight. Serves 12.

Chocolate Mint Dazzle

18 graham crackers
1/2 cup melted butter
1/3 cup sugar
1/2 cup softened butter
1 1/2 cup powdered sugar
3 eggs, slightly beaten
2 (1 ounce) squares chocolate, melted
1 1/2 cup cream
1 package miniature marshmallows
1/4 cup crushed peppermint candy

Grease a 9 x 13-inch pan. Crush the graham crackers and mix them with the 1/2 cup of melted butter and the sugar. Press the mixture into the prepared pan. Cream the 1/2 cup softened butter and powdered sugar together in a medium bowl. Add in the eggs and melted chocolate. Beat well and spread the mixture over the top of the graham cracker crust. Beat the cream and marshmallows together and put that over the chocolate layer. Sprinkle the top with the crushed peppermint candy. Refrigerate overnight.

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Jill Seader enjoys sharing all sorts of free baking recipes, including no bake recipes like the ones above, at her website YourBakingStory.com. Come find a baking recipe to make or share your own. Happy Baking!