Pistachio Surprise

For a quick and easy dessert tonight, try this Pistachio Surprise!

Pistachio Surprise
 

1-1/2 c. all-purpose flour

1/2 c. margarine

1/2 c. chopped walnuts

1  8-oz. pkg. cream cheese, softened

1 c. powdered sugar

8-oz. container frozen whipped topping, thawed and divided

2  4-serving packages of instant pistachio pudding mix

3 c. milk

Optional: chopped walnuts

Preheat oven to 350 degrees.  

Mix flour, margarine and chopped walnuts together. Press into a greased 13"x9" baking pan. Bake at 350 degrees for 18 minutes; cool. 

Combine cream cheese, powdered sugar and half of whipped topping. Whip together until smooth; spread on cooled crust. 

Mix together pudding mix, milk and remaining whipped topping until smooth. Spread over cream cheese mixture. Sprinkle with additional walnuts, if desired. Chill for several hours before serving. 

If you only want the pistachio flavor, you can substitute chopped pistachios for the walnuts.  Either way it, you'll love it!




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Yogurt Pops

With the dog days of summer still hanging around, try these tasty little treats.  They're not just for kids you know!

Yogurt Pops

Makes:  4 servings
Prep Time:  10 minutes
Freezing Time:  5 hours

Ingredients:

1  6 oz. container of yogurt (any flavor and you can use fat free)
6 oz. of frozen unsweetened fruit juice concentrate (1/2 of a 12 oz. can)
Dash of vanilla or you can add a dash of honey

Directions:

In a medium bowl, combine the yogurt, juice and vanilla or honey.  Pour this mix into four 3 oz. paper cups.  Freeze for 1 hour or until partially frozen.  Insert wooden sticks into each cup and freeze for an additional 4 hours or until they are frozen solid.

Experiment with different flavors of yogurt and juice.

Enjoy!

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WHOOPIE PIES!!

For those who don't know what a "whoopie pie" is, let me explain.  It is comprised of these two little cakes with some wonderful cream inside.  Children would say "whoopie" when their mothers would make these as a special treat, hence the name.  These "slimmed down" whoopie pies are not only easy to make but are easier on you if you're trying to cut back on calorie intake.  Either way, why not try some today.  Let's make this Whoopie Pie Day!

WHOOPIE PIES

Makes:  16 servings or so (depends on how big you make the cake round)
Prep Time:  10 minutes
Baking Time:  5 minutes or so (depends on how big you make the cake round)

Ingredients:

1 cup of all purpose flour
1/4 cup unsweetened baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1/4 cup butter (softened)
1 egg white
1/2 cup fat free or 1% milk
3/4 cup marshmallow cream (Fluff)

Directions:

Preheat your oven to 425 degrees.

In a medium bowl, mix the flour, cocoa, baking soda and salt together.

In a large bowl, mix the sugar, butter and egg white with a mixer on medium for 2 minutes or until fluffy.  Stir in the flour mixture.  Mix in the milk just until blended.

Drop the dough by rounded tablespoons onto large ungreased baking sheets, or ones covered by parchment paper, enough to make 32 cookies.  Bake for 5 minutes or until the tops spring back lightly when touched.

Cool the cookies completely on the baking sheets.  Spoon about 2 teaspoons of the marshmallow cream on the bottoms of 16 of the cookies.  Top the filled cookies with the remaining cookies.

Enjoy!






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EASY CHOCOLATE TRUFFLES

How can you go wrong making Chocolate Truffles?!  These easy to make truffles will melt in your mouth!

EASY TO MAKE CHOCOLATE TRUFFLES

Makes:  About 5 dozen candies


Ingedients:

1  8 oz. cream cheese, softened
3 cups of powdered sugar
1-1/2 packages (12 oz.) semi-sweet chocolate baking squares, melted
1-1/2 teaspoons vanilla extract
Ground walnuts or pecans
Unsweetened cocoa
Coconut
Chocolate sprinkles

Directions:

In a large bowl with an electric mixer, beat the cream cheese until smooth.  Gradually add the sugar, beating until well blended.  Add the melted chocolate and vanilla extract and mix well.  Refrigerate for about an hour.  Shape into 1" balls and roll them in the nuts, cocoa, coconut or sprinkles.  Store in the refrigerator.

Enjoy!




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Strawberry-Chocolate-Almond Crostada

Although this may sound like it's a difficult recipe, it really isn't if you use a ready-made pie crust.  Try it, you'll like it!  :-)

Strawberry-Chocolate-Almond Crostada

Makes:  8 servings
Prep Time:  20 minutes
Total Time:  2 hours

Ingredients:

1 can (8 oz.) or 1 package (7 oz.) almond paste
3 Tablespoons of butter, softened
1 Egg white
3 oz. of semi-sweet baking chocolate, melted
1 refrigerated pie crust, soften as directed on the box
2 Tablespoons seedless strawberry jam
1/4 cup sliced almonds

1 teaspoon of powdered sugar
1 cup whipped cream

Directions:

Preheat oven to 375°F.  Spray large cookie sheet with Cooking Spray, or line with cooking parchment paper.

Break up almond paste into medium bowl, add butter and egg white. Beat with electric mixer on
medium speed until smooth. Beat in melted chocolate until well blended.

Unroll pie crust and place it on center of cookie sheet.  Spoon almond filling onto middle of crust and spread evenly to within 1 1/2 to 2 inches of edge.  Fold edge of crust over filling, forming pleats and press down slightly.  Spread jam over filling. Sprinkle almonds over filling and crust.

Bake 25 to 35 minutes or until crust is golden brown. Cool completely, about 1 hour. Garnish top
with light sprinkling of powdered sugar and dollops of whipped cream.

Enjoy!






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Zucchini Bread

 This quick and easy recipe for zucchini bread will help you use the extra bounty from your garden.  After baking and cooling, freeze some loaves for later.  Having a slice of this bread with hot tea in December, brings back memories of your summer harvest.

Zucchini Bread

Makes:  2 loaves
Prep Time:  10 minutes
Cook Time:  1 hour

Ingredients:

3-1/4 cups of all-purpose flour
1-1/2 teaspoons of salt
1 teaspoon ground nutmeg
2 teaspoons of baking soda
1 teaspoon ground cinnamon
3 cups of sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon juice
1 cup chopped walnuts or pecans (optional)

Directions:

Preheat your oven to 350 degrees.

In a large bowl, combine the flour, salt, nutmeg, baking soda, cinnamon and sugar.

In a separate bowl, combine the oil, eggs, water, zucchini and lemon juice.

Mix the wet ingredients into the dry ingredients, until mixed.  If you are using the walnuts or pecans, fold them in now.

Bake in 2 standard size loaf pans, sprayed with cooking spray, for 1 hour or until a tester comes out clean.  You can also bake in 5 mini loaf pans for 45 minutes or until tester comes out clean.

Mini loafs make great gifts for friends and neighbors around the holidays!

Enjoy!





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Nut Strudel That Melts In Your Mouth !!

This wonderful recipe is easy to make and well worth any effort you put into it.  What a wonderful treat.  Enjoy!

Nut Strudel That Melts In Your Mouth
 
Makes about 60 slices


Ingredients:

8 ounces cream cheese, softened
1/2 c. butter or margarine
2 c. all-purpose flour

Filling:

1 c. sugar
1/3 c. milk
1/2 pound ground walnuts or pecans
Confectioners' sugar

Directions:

In a mixing bowl, beat cream cheese and butter until well combined. Add flour and mix well. Shape dough into a ball, cover and chill for 1-2 hours. 

For Filling: In a saucepan, cook sugar and milk over medium heat until milk boils and sugar dissolves, stirring occasionally. Stir in nuts. Remove from heat, cool until its spreadable.

When dough is chilled, roll out on a lightly floured surface to form an 18x12-inch rectangle. Cut lengthwise into two strips. Spread each strip with nut filling. Starting from long side, roll up each strip, jelly-roll style. (Cut rolls crosswise in half to fit on baking sheets.) Place seam-side down, on
ungreased cookie sheets. Cut into generous 1/2-inch thick slices without separating. Bake in a 350-degree oven for 15 to 20 minutes, or until done. Let cool slightly. Remove strudel from pan and cool completely on wire racks.

Dust with confectioners' sugar. Slice into individual servings, cover and
refrigerate or freeze.





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