Friday, May 30, 2014

Frozen Chocolate-Covered Cappuccino Crunch Cake





Cappuccino Crunch Cake combines coffee ice cream, pound cake and NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels for a rich and creamy frozen dessert! :)

Frozen Chocolate-Covered Cappuccino Crunch Cake

Ingredients:
  • 1 (10 3/4 oz.) frozen pound cake, thawed
  • 3/4 cup heavy whipping cream
  • 1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
  • 4 cups (1 quart) coffee ice cream, softened
  • 1 cup frozen whipped topping, thawed
  • 1 3/4 cups coarsely crushed malted milk balls
  • Frozen whipped topping, thawed (optional)
  • Coarsely crushed malted milk balls, (optional)

Directions:

SLICE pound cake into 1/8- to 1/4-inch slices. Place half of the slices on bottom of 9-inch springform pan; press down firmly. Set remaining slices aside.

BRING cream just to a boil in medium saucepan. Remove from heat. Add milk chocolate morsels; let stand 5 minutes. Whisk until well combined and smooth. Pour half of the chocolate mixture over pound cake in pan, spreading evenly to within 1/4-inch of edge of pan. Cover; freeze for 1 1/2 hours or until chocolate is set.

COMBINE softened ice cream and whipped topping in large bowl. Fold in 1 3/4 cups crushed malted milk balls. Spread over chocolate layer in pan. Cover; freeze until ice cream is firm, about 2 hours.

TOP ice cream with remaining pound cake slices; press down firmly. Spread remaining chocolate mixture over pound cake. Cover; freeze at least 6 hours.

TO SERVE: To serve, remove sides of pan. Garnish with additional whipped dessert topping and sprinkle with crushed malted milk balls, if desired. To cut cake easily, run a knife under hot water and dry with a paper towel before making slices.



Saturday, May 24, 2014

Bee Sting Cake



This bee sting cake recipe or bienenstich is popular in German-speaking countries and Hungarians have borrowed it from their neighbors.

The cake can be made with or without yeast and filled with pastry cream or whipped cream or a combination of the two as it is here. What is common among the varieties is the honey-butter-almond topping, which creates a crispy, crackly top. If you like honey, this is the cake for you -- it's in the batter, the topping and filling.

Bee Sting Cake

Ingredients:

Topping:
  •     7 tablespoons unsalted butter
  •     1/2 cup honey
  •     1 teaspoon vanilla extract
  •     1/2 cup sliced almonds


Cake:
  •     1 3/4 cups + 1 tablespoon all-purpose flour
  •     1 tablespoon baking powder
  •     1/2 teaspoon salt
  •     4 ounces (1 stick) butter, slightly softened
  •     5 tablespoons sugar
  •     1/4 cup honey
  •     2 large eggs
  •     1 teaspoon vanilla extract
  •     1/2 cup milk


Filling:
  •     1/3 cup cornstarch
  •     1 1/2 cups milk
  •     1/4 cup sugar
  •     1 large beaten egg, room temperature
  •     1 teaspoon almond extract (optional)
  •     1 cup heavy whipping cream
  •     2 1/2 teaspoons cream of tartar
  •     1/4 cup confectioners' sugar

Directions:

For the Topping: In a medium saucepan, melt butter and honey. Bring to a boil, reduce heat and simmer 2 minutes. Add vanilla and almonds, remove from heat and set aside to cool.

For the Cake: Heat oven to 375 degrees. Cut a parchment circle to fit the bottom of a 9-inch springform pan. Coat pan bottom and sides with cooking spray. Place parchment circle in bottom of pan.

Combine 1 3/4 cups flour, baking powder and salt and set aside. In a large bowl or stand mixer, cream 4 ounces butter until fluffy, about 2 minutes. Gradually beat in 5 tablespoons sugar, about 3 minutes. Add 1/4 cup honey and beat 1 more minute.

Blend in eggs, one at a time, beating after each. Add vanilla and half the flour mixture, and mix briefly. Scrape down sides of bowl. Add milk, then remaining flour, beating briefly after each addition.

Scrape into prepared pan, spreading evenly. Sprinkle top with remaining 1 tablespoon flour, then pat top of cake smooth with your hand. Pour topping over batter, gently spreading evenly. Place pan on a baking sheet and bake 30-35 minutes or until toothpick tests clean. Do not overbake. Cool cake in pan completely on a wire rack.

For the Filling: In the top of a double boiler over medium heat, combine cornstarch, milk and 1/4 cup sugar. Stir constantly until thickened, at least 3 minutes. Add in 1 beaten egg and keep stirring constantly for about 2 minutes until very thick. Remove from heat and stir in almond extract, if using.

Chill in an ice-water bath, stirring occasionally. Place plastic wrap in direct contact with surface of pastry cream and refrigerate until cold, at least 1 hour.

Whip the cream with the cream of tartar and confectioners' sugar until stiff. Add a dollop of cream to the pastry cream and stir to lighten the cream. Then fold in remaining whipped cream. Refrigerate while you prepare to assemble the cake.

Run a knife around the edges of the cooled cake and remove the springform ring. Invert cake onto a plate. Peel off the parchment paper and invert again on a serving platter, so the almond side is showing. Cut cake in half horizontally and fill with pastry cream. Refrigerate until ready to serve.

Makes 10 to 12 servings

Thursday, May 22, 2014

Brownie Refrigerator Cake





If you are looking for something gooey, rich, and chocolatey, look no further! 

With layers of brownie, chocolate pudding, cream cheese, whipped topping, and fudge, this dessert is absolutely amazing. I took this to a potluck dinner and people were seriously licking the pan clean, even after the dessert was gone. It is so simple to make and is always a big hit! :

Brownie Refrigerator Cake

Ingredients:
  •     2 brownie mixes
  •     1 extra large egg
  •     1 (8 oz.) package cream cheese, softened
  •     1 cup powdered sugar
  •     2 (8 oz.) containers whipped topping
  •     1 (3 oz.) package instant chocolate pudding
  •     1 (3 oz.) package instant vanilla pudding
  •     3 1/2 cups milk
  •     1 Hershey candy bar or chocolate syrup


Directions:

Mix brownie mixes according to directions. Add egg. Bake in 9x13 inch greased and floured cake pan. Mix cream cheese, powdered sugar and 1 container whipped topping. Put this mix on top of the cooled brownies. Blend puddings and milk together and put on top of the cream cheese mixture. Top with another layer of whipped topping. Put chocolate shavings or chocolate syrup on top. Refrigerate until ready to serve.

Dr. Oz’s 7-Layer Fat-Fighting Dip





This dip is perfect for a party or healthy snacking. The avocado it contains is a healthy fat that regulates blood sugar to control cravings, while the black beans contain fiber to keep you full. By swapping sour cream for Greek yogurt, you’ll save roughly 200 calories per cup – so you can dig in guilt-free!

Dr. Oz’s 7-Layer Fat-Fighting Dip

Ingredients:
  • 4 cups shredded lettuce
  • 3 medium ripe avocados mashed and mixed with 2 tbsp lemon juice
  • 1 1/2 cup Greek yogurt mixed with 1 package low-sodium taco seasoning mix
  • 1 can black beans
  • 3 medium diced tomatoes
  • 2 cans sliced olives
  • 8 oz 2% cheddar cheese

Instructions:

Starting with the lettuce on the bottom of a bowl, add each layer on top of the next, ending with sprinkling the cheese on top. Alternate one celery stick with each whole grain chip to cut your calories in half.

Monday, May 19, 2014

The Best Caramel Cake





Delicious recipe! I ruined the first batch of caramel…it could have just been my inexperience though. The second time I tried switching the measurements so I used 2/3 cup water and 4 Tablespoons butter, the result was much much better. Very moist and very rich dessert.

Recipe >> The Best Caramel Cake @ rockrecipes.com

Wednesday, May 14, 2014

Spinach Stuffed Chicken Breasts





The chicken is cooked to perfection and has a wonderful spicy 'kick' from the Cajun seasoning and creamy pepper-jack cheese filling.

Spinach Stuffed Chicken Breasts

Ingredients:
  • 1 lb    Boneless, skinless chicken breasts
  • 4 oz    Pepper-jack Cheese, shredded (you can use up to 6 oz
  • 1 cup    Frozen Spinach, thawed and well-drained
  • Sea Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 2 Tbsp    Cajun Seasoning
  • 1 Tbsp    Italian-style Dry Breadcrumbs
  • Lots of Toothpicks
  • 2 Tbsp    Olive Oil

DIRECTIONS:

Preheat oven to 350 degrees.

Pound to flatten the chicken to 1/4-inch thickness.

In a medium bowl, combine the pepper-jack cheese, spinach, salt and pepper.

Combine the Cajun seasoning and breadcrumbs together in a small bowl; set aside.

Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks. This part requires a tiny bit of skill, and I typically use about 8 toothpicks in each roll to ensure none of the filling seeps out. Be sure to count how many total toothpicks were used so you can remove that same number!

Brush each chicken breast with the olive oil. Sprinkle the Cajun seasoning mixture evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional).

Place the chicken seam-side up onto a tin foil-lined baking sheet (for easy cleanup). Bake for 35 to 40 minutes, or until chicken is cooked through.

Remove the toothpicks before serving. Count to make sure you have removed every last toothpick. Serve whole or slice into medallions.

HELPFUL TIPS:
If you have little ones eating this or your spice tolerance is fairly low, halve the amount of Cajun seasoning and double the breadcrumbs.

Old-Fashioned Lemon Pound Cake





Old-Fashioned Lemon Pound Cake is just like the kind Ma used to make. Fresh lemon juice makes it moist and delicious. This pound cake with brighten up anyone's evening and is a terrific after-dinner treat. You could also bring it to a family potluck. The lemon flavor gives it a touch of spring and summer. So, get out your Bundt pan and make this delicious pound cake recipe.

Old-Fashioned Lemon Pound Cake

Yields: 1 cake

Ingredients:
  • 1 cup unsalted butter, room temperature
  • 1 2/3 cup sugar
  • 2 teaspoons finely grated lemon zest
  • 1 tablespoon fresh-squeezed lemon juice
  • 1 tablespoon pure vanilla extract
  • 5 eggs
  • 2 cups cups unbleached flour + teaspoon salt, sifted
  • 1 Bundt cake pan

Directions:
  1. Preheat an oven to 325 degrees F.
  2. Butter and flour a bundt pan.
  3. In a large mixing bowl, beat the butter and sugar with an electric beater until the mixture is pale and creamy, about 5 minutes.
  4. Beat in the lemon zest, lemon juice, and vanilla.
  5. Add the eggs, 1 at a time, beating until just combined after each addition.
  6. Fold in the flour and salt mixture in 2 batches, mixing after each addition until well combined. Be careful not to over mix.
  7. Spoon the batter into the bundt pan and bake for 45 to 55 minutes, or until a skewer poked into the cake comes out clean.
  8. Cover the pan loosely with aluminum foil if the crust browns too quickly.
  9. Remove cake from oven and cool on a wire rack for 10 minutes.
  10. Remove the Old Fashioned Lemon Pound Cake from the bundt pan and place onto a wire rack to cool completely.

Tuesday, May 13, 2014

Fully Loaded Baked Potato Salad





Made this for my last camping trip ans it was a hit! Even my picky 3yr old & 5yrold loved it. I have to admit I ate most of it myself. …cooking about another batch as I’m typing for another weekend camping trip..

Fully Loaded Baked Potato Salad

Ingredients:

  • 8 medium Russet Potatoes
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 package of bacon, cooked and crumbled
  • 1 small onion, chopped
  • Chives, to taste
  • 1 1/2 cups shredded cheddar cheese
  • Salt and Pepper to taste

Directions:

1. Wash and cut the potatoes into bite-sized pieces. Cover with water and boil until fork tender, about 20-25 minutes. Do not overcook!

2. Drain and cool the potatoes. I put them in a separate bowl and once they cooled enough I put them in the fridge to cool all the way. This gave them an excellent texture and prevented the dairy ingredients from getting hot or the cheese from melting. If you are serving this salad hot then you don’t need to cool the potatoes, just skip step 2!

3. Mix the mayo and sour cream together in a bowl. Add to the potatoes, then add the onions, chives,  and cheese. Salt and pepper to taste – I use a pepper grinder and a sea salt grinder for EVERYTHING so I never know exactly how much of either I put in. I think the taste is far superior to just using regular table salt and pepper.

4. Top with extra shredded cheese and bacon and serve!

I think next time I will add chives and we may try serving this warm once as well. It’s a simple and inexpensive side dish for any meal but especially great to take to a barbecue. My favorite part is that this is one of the regular ole recipes that anyone would make without realizing that it happens to be gluten free naturally. Those are my favorite! No special ingredients or expensive grocery stores, just regular food that I can eat along with everybody else. And I did it myself. :D

Monday, May 12, 2014

Strawberry Yogurt Torte





Sliced fresh strawberries are sandwiched between cake layers and frosting to make this dessert a winner!

Strawberry Yogurt Torte
Servings: 24

Ingredients:

Cake:
  • 1 box Betty Crocker® SuperMoist® white cake mix
  • 3/4 cup water
  • 1/3 cup vegetable oil
  • 3 egg whites
  • 1 container (6 oz) Yoplait® Original 99% Fat Free strawberry yogurt

Frosting and Toppings:
  • 2 containers Betty Crocker® Whipped vanilla frosting
  • 20 fresh strawberries, cut into 1/4-inch slices
  • Assorted fresh berries, if desired
  • Fresh mint leaves, if desired

Directions:

Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour 15x10x1-inch pan, or spray with baking spray with flour.

In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.

Bake 21 to 27 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.

Cut cake crosswise into thirds. Place one-third on flat serving plate; spread with 1/2 cup of the frosting. Arrange half of the sliced strawberries on frosting. Repeat with another third of cake, 1/2 cup of the frosting and remaining strawberries. Top with remaining third of cake. Frost sides of torte with thin coat of frosting to seal in crumbs, then frost sides and top.

Cover loosely and refrigerate at least 2 hours until chilled. Before serving, garnish with berries and mint leaves. Cut into 12 slices; cut each slice in half. Store loosely covered in refrigerator.


Tips:
Trim the cake layers to make the edges even, if necessary. So the cake will be easier to frost, freeze the cake thirds uncovered for about 1 hour.

Fluffy white or cream cheese frosting can be used instead of the vanilla.

Tote this cake easily when you bake it in a 13x9x2-inch pan. Grease the bottom of the pan, make the cake as directed and bake 28 to 34 minutes. Spread 1 container of frosting over the completely cooled cake, and top with 2 cups (1 pint) of sliced strawberries.

Show off a cake on a pedestal when you’ve baked it in 2 layers. Grease and flour two 8-inch or 9-inch round pans, make the cake as directed and bake the layers for 25 to 32 minutes. Fill the layers with some of the frosting and sliced strawberries. Then frost the side and top of the cake, and top with the rest of the strawberries.


Brownie Ice Cream Sandwiches




Delicious brownie ice cream sandwiches topped with sprinkles that can be ready and waiting in the freezer.

Brownie Ice Cream Sandwiches

Servings: 12

Ingredients:
  • 1 box Betty Crocker® Original Supreme Premium brownie mix
  • Water, vegetable oil and eggs called for on brownie mix box
  • 1 quart vanilla ice cream, slightly softened
  • Assorted sprinkles, chocolate chips and candies, as desired

Directions:
  1. Heat oven to 350°F (325°F for dark or nonstick pan). Line 13x9-inch pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray. Make brownies as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
  2. Place pan of brownies in freezer 30 minutes. Remove brownies from pan by lifting foil; peel foil from sides of brownies. Cut brownies into 24 squares, 6 rows by 4 rows; peel foil from squares.
  3. For each sandwich, spoon 1/4 cup ice cream on bottom of 1 brownie square. Top with second brownie square, bottom side down; gently press together. Roll sides in sprinkles; place in shallow pan. Freeze until firm, about 30 minutes.
  4. Wrap each frozen sandwich in plastic wrap. Store in freezer. 

Tips:

To easily crush candies, place in small resealable food-storage plastic bag; seal bag and coarsely crush with rolling pin.

Any size and variety of Betty Crocker® brownie mix can be used in this recipe; just adjust the size of the pan and the number of servings accordingly.
 

Honey Garlic Pork Chops

One thing that I always enjoy grilling during the summer is honey garlic pork chops. This recipe uses boneless pork chops but you can use chops with the bone-in as well. The highlight of this recipe is the sauce which consists of honey, ketchup, garlic and soy sauce.  This delicious sauce is basted onto the pork chops during the grilling process and the end result is amazing. If you would prefer to use a different type of meat, this recipe would work with chicken as well. If you are looking for a simple and delicious recipe for the grill, give this one a try. Enjoy.





Honey Garlic Pork Chops

Ingredients:
  • 1 cup ketchup
  • 1/3 cup honey
  • ¼ cup soy sauce
  • 2 garlic cloves (minced)
  • 1 1/2lbs boneless pork chops (6 4 oz portions)
  • salt and pepper

Directions:

Step 1: In a medium bowl  stir together ketchup, honey, soy sauce and garlic. Set aside.
Step 2: Lightly season the pork chops on both sides with salt and pepper. Brush each chop with the sauce to coat.
Step 3: Grease the grill grates of an outdoor grill and heat the grill to medium-high heat. Place pork chops onto the grill, and cook (while basting with the sauce often) for about 5 minutes on each side or until the meat is cooked through (the internal temperature has reached 145 degrees).
(Makes 6 Servings)

Pizza Nachos





Pizza and nachos are two of my brother’s favorite foods; now he can enjoy them all at once. These nachos are the ultimate game day snack. I love that the recipe is adaptable, too. If pepperoni isn’t your thing, leave it off. Try adding mushrooms, artichokes, roasted red peppers, chicken, etc. Top the nachos with your favorite pizza toppings. The options are endless!

Recipe > Pizza Nachos - Tasty Kitchen

Chocolate Covered Coconut Bars





I have made these several times and they are so yummy and addicting. I put almonds on top of the chocolate and it was absolutely Delicious. As my sister said, Almond Joy! :D

Recipe > Chocolate Covered Coconut Bars - ArtandTheKitchen.com

Sunday, May 11, 2014

Zucchini Crust Pizza

Zucchini crust works just like the cauliflower crust, only you pre-shred the zucchini raw, and drain out its excess liquid, whereas you mash the cauliflower after cooking it. If you have a food processor with a top shredding blade, assembling this crust is fast and easy. The whole pizza-making process is actually pretty quick.

The result is a thinner crust than the cauliflower, with a nice chewiness. A wetter topping such as tomato sauce can make it a bit soggy, but tastes so good that I don’t mind. Pesto works really well too. I used some of the nettle pesto from my freezer on one pizza. Delicious.

The pizza above has tomato sauce, fresh mozzarella, extra parmesan, fresh yellow tomatoes added at the end, and a sauté of garlic, onion, Italian parsley, and king oyster mushrooms. Any mushrooms will do.

About the crust proportions: You can really vary them, as long as there is enough egg to bind the other ingredients together, enough cheese to brown, and enough zucchini (with water squeezed out) to give it character. More cheese will make a crispier, browner crust.

Okay, too-much-zucchini season: Bring it on. My toppings are ready.



 

Zucchini Crust Pizza
 
For the crust:
  •     1 large egg or 2 small ones
  •     About 3 small-medium zucchinis (mine were about 8″)
  •     1.5 cups grated parmesan or mozzarella. I liked parmesan best for this one.
  •     salt

See note above about how you can vary these proportions according to your taste, your desired crispiness, etc.
 
For the toppings:

Use anything you like on a pizza. General formula:
  •     Mild tomato sauce OR pesto
  •     Grated firm mozzarella cheese OR sliced fresh mozzarella cheese
  •     Ricotta cheese or goat cheese, for small dollops on top (optional
  •     Assorted vegetables. Pre-sauté for extra flavor, especially if you’re using onion, garlic and mushrooms. A little italian parsley or basil is nice too; the basil can be added fresh after the pizza is cooked, and the parsley is nice in the sauté. Finely chopped greens are nice. Fresh tomatoes can be added after the pizza is cooked too.
  •     Meat if you like/eat meat on pizza: Crumbled sausage would work well. Pre-sauté. Ground lamb or chicken would be tasty, cooked with lots of garlic.
  •     Olive oil, black pepper

Directions:

1. Preheat the oven to 450 degrees.

2. Grate the zucchini.

3. Sprinkle salt on the zucchini and stir. Let it sit a few minutes.

4. Squeeze the water out. I found the easiest way to do this was to wrap it in cheese cloth or butter muslin and squeeze. You can also put the zucchini on one plate and press another plate on top of it, or put it in a colander and press a bowl into it.

5. Mix with egg and grated cheese.

6. Spread parchment paper on a pizza stone or baking sheet. Spread out your dough batter about 1/2 inch thick into a circle.

7. Put it in the oven and cook until it has browned, about 15-20 minutes. Meanwhile, as it is cooking, sauté any toppings you want cooked. I sautéed garlic, onions, mushrooms and Italian parsley.

8. Take the browned bottom crust out of the oven and admire it.

9. Cover it with your toppings.

10. Bake again until crust edges brown further and cheese on top melts into toppings. Take out of oven and add drizzled olive oil, grated black pepper, and optional fresh tomatoes and fresh basil. Serve hot.

Crack Proof: New York Style Cheesecake




This recipe was handed down to me from my mother. Every holiday my siblings (all seven of us)and I would request this awsome cake along with the homemade fruit toping.. It's gotten so she'd have to create two cakes, due to there never being enough.. :)

Crack Proof: New York Style Cheesecake
 
Ingredients:

CRUST:
  • 2 c finely ground graham crackers (about 30 squares)
  • 1/2 tsp ground cinnamon
  • 1/2 c unsalted butter, melted (1 stick)

FILLING:
  • 4- (8) oz blocks cream cheese, room temperature
  • 1 c sugar
  • 4 eggs
  • 1 1/2 tsp vanilla extract
  • 1 lemon, zest finley grated
  • 1 c sour cream

TOPPING:
  • 1 pt strawberries
  • 1 pt raspberries
  • 2 Tbsp butter
  • 3/4 c granulated sugar
  • 1 tsp corn starch
  • 1 lemon, juiced

Directions:

To prepare crust: In a mixing bowl, combine the crust ingredients together with a fork until evenly moistened. Lightly coat the bottom and sides of a 9-inch spring form pan with non-stick cooking spray. Firmly press the mixture over the bottom and 1-inch up the sides of the pan, use your finger or the smoth bottom of a glass. Refrigerate the crust while preparing the filling

To prepare filling: In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps. Gradually add the sugar and beat until creamy, 1 to minutes. Periodically scrape down the sides of the bowl and the beaters. Add the eggs, 1 at a time, and continue to slowly beat until combined. Stir in the vanilla and the lemon zest. Blend in the sour cream. The batter should be well mixed, but not over beaten. (Over beating incorporates to much air and will cause the cake to puff when baking, then fall and crack when cooling.) Pour filling into the crust-lined pan and smooth the top with a spatula.

To prepare water bath: Set the pan on a double piece of aluminum foil and fold up the sides. This will prevent water from seeping into the seams of the spring form pan. Carefully set the cake pan in the large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan.


Preheat oven 325, decrease oven to 300 bake for 1 hour 20 min. The cheesecake should jiggle, it will firm up after chilling. Be careful not to overcook! Do not do a toothpick test in the cakes center, this will make a crack. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the insides of rim. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours to set up. De-mold and transfer to a cake plate. Slice the cheese cake with a thin non-stick knife that has been dipped in hot water and wiped dry after each cut.


To prepare topping: Combine all ingredients in a 2-quart saucepan over medium-high heat. Bring up to a slow boil and stir gently until the berries breakdown and release their natural juices. The consistency should remain a bit chunky. Cool to room temperature and serve on top of the cheese cake. Yield: 2-1/2 cups

Mom's Texas Delight






You've never had a pudding dessert this good! It is elegant and delicious. Everyone will want the recipe. This is NOT your ordinary pudding dessert! It is well worth your efforts.


Mom's Texas Delight

Ingredients:
  • 1 cup all-purpose flour
  • 1/2 cup finely chopped pecans
  • 1/2 cup butter or margarine, melted
  • 1 (8 ounce) package cream cheese, room temperature
  • 1 cup confectioners' sugar
  • 1 cup frozen whipped topping, thawed
  • 2 (3.5 ounce) packages instant coconut cream pudding mix
  • 2 cups milk
  • 3 cups frozen whipped topping, thawed
  • 1/2 cup chopped pecans

Directions:

  1. Preheat the oven to 350 degrees F (175 degrees F). In a medium bowl, stir together the flour, 1/2 cup pecans and melted butter or margarine. Press into the bottom of a 9x13 inch baking dish. Bake for 15 minutes in the preheated oven, then chill until cold.
  2.     In a medium bowl, mix together the cream cheese and confectioners' sugar until smooth. Stir in the whipped topping. Drop spoonfuls onto the chilled crust, and spread evenly. Return to the refrigerator while you prepare the next layer.
  3.     In a medium bowl, mix together the pudding mixes and milk. Yes this is half as much milk as the package states. Spread over the cream cheese layer. Chill until set.
  4.     Spread remaining whipped topping over the top, and garnish with chopped pecans.

Banana Blondies




These were so delicious! My sweet-tooth of a husband practically gobbled down the entire pan. My favorite part was how quickly it all came together. I was craving something baked late one night and these took no time at all to whip up and throw in the oven. I only had dark brown sugar on hand, so I reduced it to 3/4 cup and I used 1 tsp vanilla + 1/2 tsp almond extract to bring out the banana flavor. I also added 1/2 cup chopped pecans to the batter and sprinkled a few more on top of the warm glaze... They’re moist, super flavourful and so easy to make. The brown sugar frosting is to die for!

Recipe >> Banana Blondies @ cookiesandcups.com

Chocolate Chip Cookie Dough Brownie Bombs





I am DYING for this Chocolate Chip Cookie Dough Brownie Bomb recipe from The Domestic Rebel, which is a delightful delicious destination packed full with recipes and inspiration...

If you love raw cookie dough, which I do, and chocolate (who doesn’t?), then this recipe is for you.

These lil nuggets have a lot going on, but it all works well together and the flavors don't overpower each other. The cookie dough remains soft and gooey, while the chewy brownie provides the perfect blanket of rich chocolate.

All aside, these would be easy, tasty treats for parties or holidays. Feel free to yell "BANZAI!" like my friends do just before popping them in your mouth!

"Hands down incredible, its the best candy or cookie Ive ever ate. Really hits the mark for my sugar cravings. Took to a picnic and there was none left to bring back, they were that good. Def a favorite."

Recipe >> Chocolate Chip Cookie Dough Brownie Bombs @ thedomesticrebel.com

German Apple Cake

Don't you love a moist, comforting dessert that tastes better the second and third day? Especially when the dessert makes enough for 12 people? A dessert that comes from years and years of tried and true baking with love in a Mother's kitchen?

I adore my German apple cake with a light cream cheese frosting recipe just for all those reasons. Stuffed with apple slices, the cake tastes amazing. Cinnamon floats throughout as a mild but definitely present flavor and the cream cheese is not thick; just a thin coating, adding a delicious end touch.

The recipe came from my baking friend Janeen's 90 year old mother and ever since the recipe has reached my kitchen (I have no idea how long ago that has been now), has continued in the tradition of being baked with love.




German Apple Cake
 
Ingredients:
  • 2 large eggs
  • 1 cup veg oil (beat with eggs until foamy), add
  • 1-3/4 cup white sugar
  • 1 tsp vanilla (mix together), then add:
  • 2 cups flour
  • 2 tsp cinnamon
  • 1 tsp salt
  • 1 tsp baking soda (mix all together) add:
  • 4 cups thinly peeled and sliced apples (about 4 – I use Granny Smith)

Frosting:
  • 1 - 8oz pkg cream cheese, softened
  • 3 TBL melted butter
  • 1 tsp vanilla
  • 1-1/2 cups powdered sugar

Directions:
  1. Preheat oven to 350 degrees; grease and flour a 9 x 13 baking dish.
  2. Add vegetable oil to eggs in mixer and beat until foamy. Add the sugar and vanilla and mix. Now, add the flour, cinnamon, salt and baking soda. Mix together. Add thinly sliced apples by folding in with a spatula. The batter will be very thick but this is normal and there will seem to be more apple then batter. Again, this is what you want.
  3. Bake for 50-60 minutes.
  4. Frosting:
  5. Mix ingredients til smooth. Add a little milk if too thick.

My Family’s Secret Chocolate Pie Recipe




Okay, so it’s not really a secret anymore if I share it here, is it? I’m not sure why I’ve been possessive of this recipe online before, but I’ve had a few people ask for it and my sister said to share it, so I’m sharing it.

But seriously? This is the best chocolate pie in the world!


My Family’s Secret Chocolate Pie Recipe

Ingredients:
  •     2 cups Evaporated Milk
  •     1 Tablespoon Butter
  •     1 teaspoon Vanilla
  •     3 whole Egg Yolks
  •     1-½ cup Sugar
  •     4 Tablespoons Flour
  •     4-½ Tablespoons Hershey's Cocoa
  •     ⅛ teaspoons Salt
  •     1 whole Pre-baked Pie Crust

Directions:

Combine the milk, butter, vanilla, and egg yolks together.

Combine the sugar, flour, cocoa, and salt together.
Sift the dry into the wet in a saucepan. Cook on medium-high heat until thick (this can sometimes take a long time).

Pour into a pre-baked pie crust.

This recipe doesn’t seem to make enough for a deep-dish pie, so I always triple the recipe and make two pies. You could always 1.5x the recipe too, or just use a regular pie dish, not a deep dish.

Also, I’m pretty sure the rationale behind just using egg yolks was so you could save the whites for meringue. Nobody in my family likes meringue, so I stopped making it a long time ago. Instead, when I triple the recipe, instead of using 9 egg yolks and tossing 9 egg whites, I just put in 5 whole eggs. Seems to work okay.

My Auntie never wrote this recipe down and was never quite sure how to tell someone else to do it. Every time she tried guessing, it came out different. She didn’t measure, but just knew. Her pies were always perfect. Ours, however, never were. Eventually my sister perfected the proportions. Here it is! But I don’t know what it is about the cocoa. I’ve tried several different kinds (Nestle and Girhardelli) and neither of them work in this recipe. It has to be Hershey’s.

Enjoy!

Nutella Mini Pancake Kabobs





Soft and pillowy pancakes slathered with Nutella and layered on skewers with fresh strawberries and banana.

Nutella Mini Pancake Kabobs

Servings: 8

Ingredients:
  • 1 small bottle Bisquick™ Shake 'n Pour™ pancake mix
  • 1 small jar Nutella®
  • 1 pound fresh strawberries, washed, stems removed, sliced into 1/2 inch thick slices
  • 2 large firm bananas, peeled and sliced into 1/2 inch thick rounds
  • 4 wooden skewers broken in half to make 8 small kabobs

Directions:
  1. Prepare the pancake batter according to package directions and pour small dabs of batter onto a hot, lightly greased griddle for 1 -1/2 inch diameter pancakes (about 3/4 tablespoon of batter per mini pancake).
  2. Cook the mini pancakes for about a minute on each side or until lightly browned.
  3. Spread some Nutella on each of the pancake bites and layer the ingredients onto the kabob sticks. Serve immediately and enjoy!

Bust Your Buttons Butter Cake




This lovely cake has just the right amount of sweetness and oh, how I loved the butter flavor! The glaze is simply wonderful.

Bust Your Buttons Butter Cake

Ingredients:
  • 3 c cake flour
  • 2 c sugar
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 c buttermilk
  • 1 c (2 sticks) butter, softened
  • 2 tsp vanilla extract
  • 1 tsp almond extract
  • 4 eggs, room temperature

BUTTERY GLAZE
  • 1/3 c
  • butter
  • 3/4 c
  • granulated sugar (white sugar, not powdered)
  • 3 Tbsp
  • water
  • 1 1/2 Tbsp
  • vanilla extract


Directions:

In a stand mixer bowl combine the cake flour, sugar, salt, baking powder and baking soda and mix to combine.

Add the buttermilk, butter, vanilla and almond extract and eggs. Mix well. Do not over beat, mix just until ingredients are combined. Should take about three and a half minutes.*** Over beating can cause the cake to be tough. ***

Pour into a greased and floured bundt pan. ***DO NOT SKIP THIS STEP. SPRAYING IS NOT ENOUGH! TAKE THE TIME TO FLOUR IT OR IT WILL STICK!

Bake at 325 degrees for 1 hour to 1 1/4 hours or until cake tester comes out clean. Do not overbake!

**TIP: Baking times depend on many factors so start testing for doneness after 50 min. Depending on pan size and oven temp. variances you could under or over bake.

In the pan pierce the hot cake with fork tines or a bamboo skewer. Pour half the glaze slowly over the cake.

Cool in the pan for 15 min. then flip out onto a cake plate. Pour the remaining sauce over the cake.

Serve with fruit or ice cream. Refrigerate any leftovers.

GLAZE INSTRUCTIONS: Combine all the ingredients, except vanilla, in a sauce pan. Bring to a slow boil over medium heat. Stir in vanilla, set aside to slightly cool.

TIPS : BUNDT PANS come in all shapes and sizes. A standard bundt is 10-12 cups and that is what I used for mine.

CAKE FLOUR : I use Swan's - it is in a red and white box, found where the flour is at your local market.

What is cake flour? Can you substitute for it?

Here is what I found on the subject, many ladies have reported using it and the cake turned out just fine. Here it is:

Ingredients:
All-Purpose flour (just under one cup)
2 Tbsp. cornstarch

Preparation:
1. Place two tablespoons of cornstarch in a one-cup measure.

2. Fill the rest of the cup with all-purpose flour.

3. Use in place of the cake flour in any recipe.

One cup of substitute is equal to one cup of cake flour

***Can you make cupcakes out of this recipe ? Well, I am sure you can, never tried it myself but I am sure you could. If you try it make sure and share!

**The longer you can let this cake sit and "mature" the better it will be! (Make sure and hide it. )

Crispy Baked Asparagus Fries





I'm a big snacker and I'm always looking for healthy things to snack on. These asparagus baked fries are a great option,, It was so delicious! I served it with a Mahi sandwich, and I didn't miss the French fries at all. I didn't serve it with the Hollandaise. Instead, I served it with creamy Caesar with a dash of horseradish mustard,,

Asparagus coated in panko bread crumbs and parmesan and baked until golden brown and crispy.

Rice Krispy Rollups





They are great.. I've eaten half the loaf by myself and see myself making this at least once a month forever,, I made mine with Wow butter because my daughter has a peanut/nut allergy and also I used Holiday Rice Krispies to make it more colourful..

Recipe >> Rice Krispy Rollups @ TheKitchnCookie

Chocolate Kahlua Cake





This Easy Chocolate Kahlua Cake is both quick and impressive when you’re short on time.  Your friends and family are sure to love this moist, tender cake infused with Kahlua and drizzled with ganache.  It’s marvelous all by itself or with a scoop of vanilla ice cream.

Make this cake the night before, and it’s even better the next day.

This cake is really delish enough to serve up all by itself, but a scoop of ice cream over it could be a very very good thing.

Recipe >> Chocolate Kahlua Cake @ thegirlinspired.com

Friday, May 9, 2014

Pepperoni Pizza Casserole




I just made this with vegetarian sausage, and all other ingredients as stated in the recipe, minus the pepperoni. The great thing about this pizza casserole is that you can use whatever your favorite pizza toppings are! You can use another cured meat like salami or Spanish chorizo. I calculated calories based on it making 6 servings, and it came out at about 600 calories per serving- definitely not diet food, but yummy!!!

Recipe > Pepperoni Pizza Casserole - Closet Cooking

Chocolate Italian Love Cake





I made this yesterday and just took my first bite about 16 hours later. It turned out perfectly. The layers switched and everything fit in my pan. It looks exactly like the picture. I whipped up my own whipped cream and used a bit of cream of tartar to stabilize it and it’s held up just fine in the fridge. The only thing I wasn’t a fan of was the ricotta cheese layer but this cake looks so nice I think I will try it again with cream cheese.,

Recipe > Chocolate Italian Love Cake - Chew Nibble Nosh

Country Apple Dumplings





Some of the ingredients might make you wonder, but trust me on this one: these are impossibly delicious. They taste like a small piece of apple tart heaven! They're best when served immediately, with a scoop of Cool Whip or vanilla ice cream. However if you want to save them for later, be sure to separate the dumpling from the excess liquid that remains after baking.

Recipe > Country Apple Dumplings - from Butter with Side of Bread

Grilled Jerk Shrimp and Pineapple Skewers





This Grilled Caribbean Jerk Shrimp was so fun to set on the table, a treat for my parents who were visiting for a few days. When grilled on the plank, the shrimp cook slower and turn out a bit saucier, with a hint of smoke. Simply fabulous! As a tantalizing appetizer, gorgeous salad topper, or main entrée star, this Caribbean jerk shrimp from the grill is one memorable course to any meal,,

Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin




Made it yesterday and really had to improvise. We live quite far from a grocery store and it wasn’t until I’d already put the roast in the crockpot that I realized we had run out of two KEY ingredients: balsamic vinegar and corn starch (gasp!). But I was committed to trying with what we had on hand. I used red wine vinegar and flour instead, and added about 1/2 cup additional brown sugar to thicken the glaze. To make matters more challenging, our boiler went kaput … I was tempted to take a blow torch to the roast, but figured it wasn’t worth risking setting my house on fire! Although we didn’t get the crusty glaze I was hoping for, it turned out absolutely delicious. My family devoured the meal. The sage and the sweetness of the brown sugar balanced each other beautifully. I look forward to making it again as per instructed, but want to assure others out there that this one is a real winner … improvised ingredients, broken kitchen appliances and all!

Recipe > Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin - Laura's Sweet Spot

Thursday, May 8, 2014

Creamy Perfection Vegetarian Lasagna with Ricotta Cheese





If you are searching for a delicious and hearty meatless entree to serve that is quick and easy, you will love this Vegetarian Lasagna recipe. Layered with creamy Cheese, Spinach, and pasta it is divine. It is a meal that even the children will love. They will never even notice the nutrient rich spinach nestled in the pasta and layers of cheese. It is so easy to assemble you can put it together, chill and bake later if desired.

The best part of this easy recipe is that it takes no more time to prepare two of these delicious Lasagna dishes as it does one. So, why not assemble two, bake one, and freeze the other for another day. The quality of the dish will not diminish by freezing and you will have a quick entree for a busy day later.

Recipe > Creamy Perfection Vegetarian Lasagna with Ricotta Cheese - Amazing Italian Recipes

Monday, May 5, 2014

Big, Fat, Moist Brownies





Alright, so there's two camps when it comes to brownies: those who like theirs rich and fudgey, and those who like it more cake-like. I personally love a fudgier brownie, but these here fall somewhere in between, which makes them a good go-to brownie.

These have a frosting, although you certainly don't need to use it. Actually, next time I make these I'll omit that part. They're so dense and rich, the frosting doesn't really add anything.


Big, Fat, Moist Brownies

Ingredients:
  • 1 c butter (melted)
  • 1 c flour
  • 2 c sugar
  • 3/4 c dutch-process cocoa powder
  • 1/2 tsp salt
  • 4 eggs
  • 1 tsp vanilla extract

For the frosting :
  • 1/2 c butter
  • 3 1/2 c confectioner's sugar
  • 1/4 c cocoa powder
  • 1 egg
  • 1 1/2 tsp vanilla extract
  • 1 1/2 tsp lemon juice

Preheat your oven to 350 degrees (f) and grease a 9"x13" baking pan (I couldn't find mine, so used a 9"x9" and increased the baking time by 10 minutes).

Sift together the dry ingredients. Add the butter and vanilla, then add the eggs one at a time, mixing well after each addition. Pour into the prepared pan and bake for about 30 minutes. Set on a wire rack (pan and all) to cool.

Make the frosting: Melt the butter over medium heat, then add the remaining ingredients, whisking until smooth and thickened. Pour over still-warm brownies. Allow the frosting to set before slicing.


Tips: For easy removal and slicing, line your pan with foil (before greasing). When the brownies have cooled, simply lift them from the pan using the foil. This makes slicing and serving a breeze. To cut the brownies cleanly, heat your knife under hot running water, wipe off the moisture, and then cut. Repeat as necessary.

Lemon Herb Roasted Potato Nuggets





These Lemon Herb Roasted Potato Nuggets are a terrific side dish with many meals like any roast chicken or lamb dinner or to serve with Greek Souvlaki.

Lemon Herb Roasted Potato Nuggets

Ingredients:
  •     6- 8 large sized russet potatoes, peeled and cut into 1½ to 2 inch chunks
  •     juice of one lemon
  •     ¼ to ⅓ cup olive oil (butter or other oil will work as well; a butter/olive oil combination is very good too)
  •     ½ tsp kosher salt
  •     ½ tsp cracked black pepper
  •     1½ tbsp dried herbs, oregano, thyme and rosemary are good choices
  •     1 whole garlic bulb broken into about 4 pieces (optional)

Instructions
  1.  Parboil the potatoes in salted water for about 3-4 minutes, no longer.
  2.  Meanwhile in a 375 degree F oven, heat a baking pan of sufficient size to hold your potatoes without crowding them. A glass or metal pan is fine, as long as it is well heated beforehand. This will help to prevent the potatoes from sticking to the pan.
  3.  After parboiling, drain the potatoes and let them stand for 5 minutes. Then toss the potatoes with the lemon juice.
  4.  Toss together so that the potatoes absorb the lemon juice.
  5.   Add the salt, pepper, herbs, garlic cloves and olive oil.
  6.   Transfer the seasoned potatoes, garlic and oil to the hot baking pan. These should sizzle as they hit the pan; a good indication that they will not stick. Roast the potatoes for about 60-75 minutes or until they are nicely golden brown all over, turning them every 20 minutes or so. After the first 10 minutes, give the pan a shake to make sure the potatoes are not stuck to it. The roasted garlic may have to be removed before the potatoes are finished as it generally cooks faster.

Cinnamon Pumpkin Bread





I made this last Sunday and my son and husband said it was the BEST thing I had EVER made. They begged me to make again soon, and double it, one loaf for each. So that's what I'm doing today, even got my son (age 7) to help since he's so excited for it.. :)

Cinnamon Pumpkin Bread

Ingredients:

Bread:
  •     2 Tbsp unsalted butter
  •     1/2 cup milk
  •     2 1/4 teaspoons (1 envelope) active dry yeast
  •     3/4 cup pumpkin puree
  •     1/4 cup white sugar
  •     1 tsp salt
  •     2 1/2 cups bread flour
  •     1 cup granulated sugar
  •     2 tsp ground cinnamon
  •     1/2 tsp fresh ground nutmeg
  •     2 Tbsp unsalted butter


Buttered Rum Glaze:
  •     2 Tbsp unsalted butter
  •     1/8 cup brown sugar
  •     1 1/2 Tbsp milk
  •     3/4 cup powdered sugar
  •     1 Tbsp rum

Directions :
  1. In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a dark golden brown but being careful not to allow it burn (turn black).
  2. Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through.
  3.  Pour the milk and butter into the bowl of standing mixer (fitted with a dough hook) and allow to cool so it is no longer hot but also not cool (about 100-110 degrees F). Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of sugar and allow to proof (this can take up to 8 minutes, the top will look foamy and the liquid cloudy).
  4. Then add the the pumpkin, salt, and 1 cup of flour.
  5.  Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky.
  6.  If the dough is too moist, add extra flour 1 tablespoon at a time.
  7.  Move dough to a lightly oiled bowl and cover with a clean towel.
  8.  Allow to rise in a warm place for 60-90 minutes or until doubled in size.
  9.  While dough is rising, brown another 2 tablespoons of butter. Add the sugar, cinnamon, and nutmeg and mix well.
  10.  Making sure sugar evenly absorbs the butter.
  11.  Set aside.
  12.  Next, grease and flour a 9×5 loaf pan and set aside.
  13.  When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes.
  14.  Roll dough into a 20×12 inch rectangle.
  15.  Evenly sprinkle the dough with the cinnamon sugar mixture and press into dough with palms of the hand. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds).
  16.  Stack strips vertically into the loaf pan.
  17.  Cover the pan with a clean towel and let rise for 30-45 minutes.
  18.  In the meantime preheat an oven to 350 degrees.
  19.  After rising in the pan bake for 30-40 minutes (mine took 37 exactly) or until top is a very deep golden brown.
  20.  To prepare the glaze, heat the butter, milk, and brown sugar in a small saucepan.
  21.   Bring to boil then immediately remove the pan from the heat and stir in the rum and powdered sugar.




Moist Pineapple Banana Bread






I made this yesterday using Domata gluten free flour, fresh pineapple and 1/2 butter + 1/2 coconut oil. Wonderful! It was a little dry as gf flour tends to absorb more liquid. I'll add some liquid next time (if using canned pineapple, use some of the juice.) Husband and teen daughters loved it fresh and also broiled for breakfast.

Recipe >> Moist Pineapple Banana Bread @ jamhands.net

Lemon Lush




A family friend shared this lemon and cream cheese dessert with me. It has been a hit with our family now for all our get-togethers..

Lemon Lush

makes 12 servings

Ingredients:
  •     2 (3.4 ounce) packages instant lemon pudding mix
  •     2 cups all-purpose flour
  •     1 (12 ounce) container frozen whipped topping, thawed
  •     1 cup butter, softened
  •     2 (8 ounce) packages cream cheese
  •     1 cup white sugar
  •     3 1/2 cups milk


Directions:

  1.     Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine the flour and butter using a pastry cutter until a ball forms. Press into the bottom of a 9x13 inch baking dish.
  2.     Bake for 25 minutes in the preheated oven, or until lightly golden. Remove from oven and allow to cool completely.
  3.     In a medium bowl, beat the cream cheese and sugar together until smooth and well blended. Spread evenly over the cooled crust. In another bowl, whisk together the lemon pudding mix and milk for 3 to 5 minutes. Spread over the cream cheese layer. Chill until set, then top with whipped topping.

Sunday, May 4, 2014

Crock-Pot Chicken Teriyaki






Crock-Pot Chicken Teriyaki

Ingredients:
  • 1 pound(s) diced chicken
  • 1/2 cup(s) teriyaki sauce
  • 1 cup(s) chicken broth
  • 1/3 cup(s) brown sugar
  • 3 clove(s) garlic minced

Directions:

    1. Combine chicken broth, teriyaki sauce, brown sugar and garlic cloves in large bowl.

    2. Add chicken to sauce, and toss to combine.

    3. Pour chicken mixture into crock-pot.

    4. Cook on low 4-6 hours, or until chicken is cooked through.

    5. Serve over hot cooked rice and spoon extra sauce if desi

Oven Roasted Smoked Sausage and Potatoes



In the kitchen my husband and I are always trying to come up with new recipes.  Sometimes we try something completely new and other times we modify an existing recipe to see if we can add some new flare and pizzazz. 









Last night was one of those nights where we took an existing recipe that we’ve successfully cooked before and changed it up a bit.  I call this recipe Oven roasted smoked sausage and potatoes.  I used fingerling potatoes and Hillshire Farm smoked sausage among couple of other things...

Blueberry Cheesecake Ice Cream





The cheesecake flavor pairs incredibly well with the tartness of the berries and sort of "mellows" them out. It's a brilliant combination! I'm sure you will love it as much as I did!

Blueberry Cheesecake Ice Cream

Makes about 2 1/2 quarts

Ingredients:
  •     8 oz. cream cheese
  •     2 cups whole milk
  •     6 cups blueberries, fresh or frozen (thawed)
  •     3 cups heavy cream
  •     4 egg yolks
  •     1 1/2 cups granulated sugar


Directions:
  1.     Whisk the egg yolks with the sugar. In a saucepan set on medium heat, bring the milk and the cream to boiling point, slowly pour a small amount on the egg yolks to temper. Pour the remaining over the yolks and sugar.
  2.     Stir well then pour back in the saucepan and cook over medium low heat until the cream thickens and coats the back of a wooden spoon.
  3.     Remove from the heat and whisk in the cream cheese until completely melted and incorporated. Cool to room temperature then cover and refrigerate until cold.
  4.     Process in an ice cream maker until it has reached soft-serve stage and almost doubled in size.
  5.     Mash blueberries lightly, then mix in with ice cream and place in the freezer to harden, which will take about 2 hours. Serve in bowls or ice cream cones and enjoy!

Brownie Ice Cream Sandwich





Dreyer's Vanilla ice cream sandwiched between fresh-baked, ooey-gooey brownie goodness. Fire up the oven, spread on the ice cream, add your second layer of brownie and enjoy this fun, easy dessert!

Brownie Ice Cream Sandwich

Ingredients:
  • DREYER'S GRAND Vanilla ice cream or SLOW CHURNED® Vanilla light ice cream or your favorite flavor
  • Brownie mix (1 box split or 2 full boxes)

Directions:
  1. Bake two pans of brownies and let cool completely. While the brownies are cooling, set the vanilla ice cream out to soften.
  2. After the brownies have cooled, spread a thick layer of ice cream over one pan of brownies.
  3. Top off the layer of ice cream with the second pan of brownies, and place in the freezer until you're ready to slice and serve!

Starbucks Lemon Pound Cake



 ..bursting with lemon flavor, this loaf cake will remind you of the one you can buy at your local coffee shop!


Starbucks Lemon Pound Cake

INGREDIENTS:
  • 1 1/2 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 eggs, room temp
  • 1 cup sugar
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 2 teaspoon lemon extract
  • 1/3 cup lemon juice
  • 1/2 cup oil
  • zest of one lemon

Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons whole milk
  • 1/2 teaspoon lemon extract

DIRECTIONS:
  1. Preheat oven to 350. Grease and flour a 9 x 5 loaf pan.
  2. In a large bowl, combine flour, baking soda, baking powder and salt.
  3. In a medium bowl, combine eggs, sugar, butter, vanilla extract, lemon extract and lemon juice with a mixer until blended.
  4. Pour wet ingredients into the dry ingredients and blend until smooth. Add oil and lemon zest and mix well.
  5. Pour into loaf pan and bake for 45 minutes until toothpick comes out clean. (It took an hour in my oven). Remove from oven and pour glaze over it, then cool in pan on a rack.
  6. Glaze - whisk to combine

Creamy Peanut Butter Pie




This pie is so wonderful and rich, I had to take it to work to share with all my friends. The blend of the peanut butter and creme and the crust puts together some of my favorite flavors. A great pie for a family event.

Recipe >> Creamy Peanut Butter Pie @ missysue.com