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!




Looking for a gift for that special someone who just loves playing golf?  Here is an executive putter set that can be engraved with their name or initials to make the gift even more special. 

 

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!

Check out this unique, personalized gift for the ladies! 

Let's not forget the men!

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!






Have a child, relative, friend or friend's child going off to college this month?  Check out this great "survival kit" for college students.

What a wonderful way to let them know you care about their safety.

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!




Protect your home with this reasonably priced HomeSafe Wireless Home Security System

What a great time to purchase this, it's on sale until August 18th!

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!






Looking for a great hostess gift, check this out!

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!





Fall sports are here and with the Olympics coming to a close, help your child keep their enthusiasm up with a sports bottle with their name on it.

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.





With the weather being so crazy across the country, be prepared with this "Sidekick", 10 band radio/flashlight.  

Great for hikers, campers and hunters too!

LEMON MERINGUE TEA CAKES

These cute little tea cakes are perfect for an afternoon tea with girlfriends, or just a small treat for yourself when you're trying to watch your sugar intake.

The cakes have just the right amount of tartness for this little treat.  Enjoy!

LEMON MERINGUE TEA CAKES

Makes:  24 mini tea cakes
Prep:  30 minutes
Cooking Time:  11 minutes

Ingredients:

1 box of lemon cake mix
1  8oz. cool whip - refrigerated not frozen
1 egg white plus 1 cup of egg whites
1 cups milk
2  4-serving instant lemon pudding
2 Tablespoons of sugar
1/2 teaspoon of cream of tartar
1 fresh lemon, zested  (optional)

Directions:

Preheat your oven to 350 degrees.

Mix the cake mix with the cool whip and add 1 egg white.  Spray your mini muffin tin with cooking spray, and fill each with 1 Tablespoon of the cake mixture.  With floured hands or the back of a spoon, flatten the dough on the bottom and up the sides just a bit.  Bake for 8 minutes, remove from the oven and let cool before removing them from the pan.

Mix the pudding mix with the milk for about 2 minutes or until thick.  Add 1 Tablespoon of the pudding to each cake round and spread it to the edges.

Put your oven on 425 degrees.

Beat the remaining eggs whites until soft peaks are formed, add the sugar and cream of tartar.  Continue mixing until stiff peaks form.  If you are using the lemon zest, fold that in now, do not use your mixer to fold in the zest.  Spread 1 Tablespoon of the meringue on top of each cake, being sure to cover the top completely.  Bake at 425 degrees for about 3 minutes or until slightly golden.  Watch them carefully as they brown quickly.

Now sit back and enjoy your tasty little treat!


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BLACKBERRY CHEESECAKE MUFFINS

Here's a treat that you can even have for breakfast if you're running a bit late.  These tasty little muffins start with a box mix so prep time is quick and easy.  Enjoy!

BLACKBERRY CHEESECAKE MUFFINS

Makes:  12 servings
Prep Time:  25 minutes
Cooking Time:  30 minutes

Ingredients:

1 box white cake mix
8 oz. of cream cheese, softened
1/2 cup sour cream
2 eggs
1/4 cup
1 graham crust (already made in a tin)
1/4 cup of blackberry preserves

Cheese Filling Ingredients:

8 oz. of softened cream cheese
1/4 cup sugar
1 egg
1/2 teaspoon lemon juice

Directions:

Lightly grease muffin pans, enough for 12 muffins.  Preheat your oven to 350 degrees.

For the batter, mix the cake mix, softened cream cheese, sour cream, eggs and 1/4 cup sugar, beat for 3 minutes on medium speed.

In a small mixing bowl, mix the cheese filling ingredients until smooth, set aside when mixed.

For the crust, dump the ready made graham crust into a zipper bag and roll it until it's fine crumbs.  Divide these crumbs into 12 portions to fill the bottom of the muffin pan.  Press lightly.  Reserve a little for topping the muffins.

Fill the muffin cups all the way to the top with the batter.  Put one (1) teaspoon of blackberry preserves on the top of each muffin batter, and with a teaspoon, gently cut the preserves into the batter.

With the back of a spoon dipped in water to keep it from sticking, indent the batter and top it with a dollop of the filling to the cover the preserves.  Sprinkle the muffins with the remaining graham crumbs and bake for 25-30 minutes.  Let the muffins cool for 10 minutes before removing them from the pan.


Do your children need to burn off some of that extra energy, especially on rainy days?  Why not check out this very popular trampoline

just for the kids!  This inexpensive fitness tool is a great option.

CHOCOLATE CROISSANT BREAD PUDDING

What a great use for day old croissants!  A less expensive way to buy the croissants is to check the day-old section of your supermarket bakery department.  Any flavor croissant can be used, you can always drop some chocolate chips in with the plain croissants, or chopped pecans with apple croissants, etc.  Use your imagination!


CHOCOLATE CROISSANT BREAD PUDDING

Makes:  3-4 servings
Prep Time:  5 minutes
Inactive Prep Time:  10 minutes
Cooking Time:  40 minutes

Ingredients:

6 chocolate croissants, chopped very coarsely
1-1/4 cups of milk
1/2 cup sugar
1 Tablespoon of vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 large eggs

Directions:

Preheat your oven to 350 degrees.  Spray an 8" baking dish with cooking spray.  Put the cut-up croissants in the baking dish.  In a bowl, mix the milk, sugar, extract, spices and eggs.  Pour this mix over the croissants and let it sit for 10 minutes before baking.  Bake for 40 minutes, serve warm.  A scoop of vanilla ice cream is a great way to top this off or you can use whipped cream if desired.


Have fun, mix it up and make it your own!  Enjoy!





Take a look at this beautiful, handmade picture frame!  Made with real barnwood, these frames are unique and quite decorative. 

SPICED CARAMEL BREAD

What a great way to use caramels, besides just eating them.  "lol"  And with the apples in this cake, it almost makes it a "healthy" snack.  Just kidding of course, but a woman can dream, can't she?!

SPICED CARAMEL BREAD

Makes:  1 loaf (9"x5")
Prep Time:  15 minutes
Baking Time:  1 hour 30 minutes

Ingredients:

25 caramels, unwrapped, cut into four pieces each using kitchen shears, tossed in 2 T. of flour in a small bowl (this keeps them from sticking together)
2-1/4 cups all purpose flour (divided)
3/4 cup butter, softened
2 cups 10X (confectioners) sugar
1 Tablespoon vanilla extract
3 large eggs
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 can of apple pie filling (21 oz.)


Directions:

Cut the apples in the pie filling into thirds, set aside.  With a mixer, blend the butter, sugar and vanilla until the mix is fluffy.  Add the eggs, one at a time, mixing well after each one.  Mix together the flour and spices in another bowl.  Add these dry ingredients to the butter mix and blend well.  With a wooden spoon, add the apples and caramels.  Pour this mix into a prepared (sprayed with cooking spray) loaf pan.

Bake your bread for 1 hour and 30 minutes, or until it tests clean when a toothpick is inserted in the center of the loaf.  Cool the bread completely on a wire rack before removing it from the pan.

Serve with your favorite tea or coffee or milk (in my case), and enjoy!

Take a couple friends with you on a picnic!  Load up this beautiful picnic basket with your bottle of wine and favorite foods and head for a park to enjoy the sunset!

CHERRY COLA SNACK CAKE

Again with a cherry recipe, but this one is so different, and so easy to make that you'll be making it all the time. This snack cake is tasty and you can really make it with whatever flavor soda, regular or diet, that you prefer. Try some different ones and create your own version of this simple snack cake.  

CHERRY COLA SNACK CAKE

Makes: 24 servings
Prep Time: 10 minutes
Baking Time: 35 minutes

Ingredients:

1 White cake mix (18/1.2 oz) 2-1/4 cups of cherry cola, chilled and divided
1/4 cup of oil
2 eggs, beaten
1 envelope of whipped topping mix (Dream Whip)

Directions:

Combine the dry cake mix, 1-1/4 cup of the cherry cola, oil and the beaten eggs in a large mixing bowl until well blended. Pour this mixture into a greased 9x13" baking pan and bake for 30 to 35 minutes at 350 degrees. Cool cake completely before topping.

With a mixer, beat the topping mix and remaining cherry cola at high speed until soft peaks are formed. Spread this over the cake or just put dollops on each slice as your serve them. This is a cake that the kids will enjoy helping to make, especially if they get to lick the topping beaters! Pack up this handy little cooler bag and head to the pool or park with your snack cake in tow!

FEEL LIKE A MILLIONAIRE!

This shortbread recipe is to die for!  How can you beat luscious, buttery shortbread, topped with creamy chocolate!  You can't really, it's just that good.  Although this recipe may sound difficult to some, it really is simple and easy to make, not requiring too much of your time.  It's still worth it!  Enjoy!

SHORTBREAD FOR "MILLIONAIRES"  (THAT'S YOU!)

Makes:  3 dozen squares or 6 dozen triangles
Prep Time:  49 minutes
Bake Time:  20 minutes
Chilling Time:  45 minutes
Total Time:  1 hour and 20 minutes

Ingredients:

1-1/2     cups of softened and divided butter  (divided into 1 cup & 1/2 cup)
2-3/4     cups all purpose flour
1/2        cup granulated sugar
1           14oz. sweetened condensed milk
1/4        cup light corn syrup
1           cup light brown sugar, firmly packed
1-1/2     cups dark chocolate morsels (can substitute with semi-sweet or milk chocolate)

Directions:

In a food processor, pulse 1 cup butter, flour and granulated sugar, 10 to 15 times or until it's crumby. Put the dough on a cooking sprayed, 15x10" jelly roll pan (large cookie sheet) and press down to evenly coat the bottom.

Bake for 18 to 20 minutes in a preheated 350 degree oven until it's golden brown.

Mix the remaining 1/2 cup of butter, the sweetened milk and corn syrup in a 2 quart saucepan over low heat for about 4 minutes or until the butter is melted and the mixture is well blended.  Add the brown sugar and stirring constantly, cook for 25 to 30 minutes or until the mixture is caramel colored and thickened.  Pour this mix evenly over the baked cookie, still in the pan, and spread it until it covers the whole cookie.  Refrigerate for 30 minutes or until the caramel is set.

Put the chocolate morsels in a microwavable bowl and on high, microwave for 1 minute or until the chocolate is almost melted.  Stir until the chocolate is smooth.  Spread the chocolate over the caramel/cookie layer and chill for an additional 15 minutes until the chocolate is firm.  (The chocolate layer will be thin, you can have more chocolate by melting an additional 1/2 cup when microwaving.)
Cut the chilled shortbread into 2" squares, and if you'd like you can cut the squares into triangles.


Pack these tasty treats and head off on a romantic picnic for two in the park!  Grab that bottle of wine, a lite dinner and your millionaire shortbread, and of course your special someone, and enjoy your quiet time together.

This backpack has everything you need for this romantic getaway, except the food and wine!  :-)

SPICY-HOT!

Spicy-hot doesn't sound like it would be associated with a dessert, but this wonderful spicy brownie recipe will tickle your tongue and bring a whole new flavor for you to enjoy.

SPICY-HOT BROWNIES

Makes:  16 brownies
Prep Time:  10 minutes
Total Time:  55 minutes

Ingredients:

1     20 oz. chewy fudge brownie mix
1     teaspoon of chili powder
3/4  teaspoon of cayenne pepper
1/4  cup water
1     teaspoon of orange zest
4     teaspoons frozen orange juice concentrate, divided into 1 tsp. and 3 tsps.
2     beaten eggs
1/2  cup oil
1     16 oz. cream cheese frosting in a can

Directions:

Mix brownie mix and spices together in a large bowl, put aside.  Combine the water, orange zest and orange juice concentrate in a cup.  Add the liquid to the dry ingredients along with the oil and eggs.  Follow the directions on the brownie mix box for mixing.  Spread the batter into an 8x8" baking pan that has been lightly sprayed with cooking spray.  Bake for 42 to 45 minutes, or until center tests almost clean, in a preheated 350 degree oven.  Cool completely, before spreading the frosting mixed with the remaining orange juice concentrate, over the top.  Cut into 16 squares.  Refrigerate any leftover brownies, (like there will be any left).

This is a new take on an old favorite, but one I'm sure you'll enjoy!

Plan on taking these to watch your children play school sports and you'll be a big hit with the other parents!  Take some coffee with you and you'll be parent of the week!

CALLING ALL CHOCOLATE LOVERS!

Here's a little treat for all of you chocolate lover's (yes, me included).  These easy to make Chocolate Chocolate Cupcakes will satisfy even the most voracious chocolate lover!  Make some today!

CHOCOLATE CHOCOLATE CUPCAKES

Serves:  6
Prep Time:  10 minutes
Cook Time:  20 minutes
Total Time:  30 minutes

Ingredients:

1      cup all-purpose flour
1/4   cup plus 1-1/2 teaspoon of unsweetened cocoa powder (do not use dutch processed)
3/4   teaspoon baking soda
1/4   teaspoon salt
6      Tablespoons mayonnaise (I use low fat because that's what I always use)
1/2   teaspoon vanilla extract
1/2   cup plus 1 Tablespoon sugar
1/3   cup miniature chocolate chips (if you can find the dark chocolate ones, they're the best)
1/2   cup whipping cream (heavy cream)

Preparation:

Preheat your oven to 350 degrees.  Line your cupcake pan with paper liners or if you don't have a cupcake pan, put foil liners in a round cake pan.

Mix together the flour, 1/4 cup of the cocoa, baking soda and salt.  In a large mixing bowl, mix mayonnaise, the vanilla and 1/2 cup of sugar.  Add 1/3 of the dry ingredients to the mayonnaise mix, then add 1/2 cup water.  Fold in the remaining dry ingredients and mix until smooth.  Gently fold in the chocolate chips.

Pour the batter into the cupcake liners and bake for 20 minutes or until the cupcakes are firm.  Let the cupcakes cool completely in the pan.

Mix the whipping cream, 1 Tablespoon of sugar and 1-1/2 teaspoon of cocoa with an electric mixer on high until if holds stiff peaks.  Top each of the cupcakes with the whipped cream and sprinkles if desired for that festive look.

Load up this backpack and head off to the park for a picnic!  Grab that bottle of red wine because you know that red wine and chocolate go great together!  Have fun!

AN OLD FAVORITE!

How about an easy old time favorite for dessert tonight.  This blast from the past is a memory for many of us from our youth, and a great one at that!  Hope it becomes a new memory for your family!

EASY BANANA PUDDING

Makes:  14 servings of 2/3 cup each
Prep Time:  20 minutes
Total Time:  3 hours 20 minutes

Ingredients:

3 cups of cold milk (lowfat or fat free works okay too)
2 packages - 4oz serving size - Instant Vanilla Pudding and Pie Filling (sugar free works too)
30 NILLA Wafers
3 Medium Bananas, sliced in 1/4" slices
1 tub of Frozen whipped topping - 8 oz., thawed

Pour the milk into a large bowl.  Add the pudding mixes and whisk for 2 minutes or until it's well blended.  Let it stand for 5 minutes to thicken.

Arrange half of the cookies on the bottom and sides of a 2 quart bowl, top that 1/2 of the bananas and half of the pudding.  Repeat the layers and top with the whipped topping.

Refrigerate for 3 hours.  Store the leftovers (assuming there will be any) in the refrigerator.

This is an easy hot summer day recipe that's sure to be a family favorite!

Carry this easy to make dessert to your next get together in this handy, dandy cooler basket. 

WATERMELON MOJITO ICE POPS

BETTY CROCKER comes through again with this, adult only, ice pop.  Gotta love this woman!  LOL!!

WATERMELON MOJITO ICE POP COCKTAIL 

Makes:  5 pops
Prep Time:  10 minutes
Total Time:  8 hours 10 minutes

Ingredients:

2     cups chopped SEEDLESS watermelon
3     Tablespoons sugar
3     Tablespoons light rum
3     Tablespoons fresh lime juice
3     Tablespoons water
4     small fresh mint leaves
       Limes slices, if desired

Directions:

Place all of the ingredients, except the lime slices in a blender.  Blend until smooth

Divide the mixture among 5 (5 oz.) paper cups.  Cover the cups with foil and insert a craft stick into the center of each pop.  Freeze about 8 hours or until frozen.  Garnish with the fresh lime slices.


After the kids go to bed, enjoy a refreshing treat for the grown-ups!    Great treat while watching the Olympics!  Happy Saturday!


http://www.bettycrocker.com/recipes/watermelon-mojito-cocktail-pops/a88a630c-a421-40b3-b673-9768c229774f?nicam2=Email&nichn2=Core&niseg2=BC&nicreatID2=BC_07_26_2012

Yummy Cherries!

How can you not like cherries?! That sweet and tart taste all in one little tiny fruit, what's not to like. And using a canned cherry pie filling just increases that wonderful flavor. Check out the recipe below for a mouthwatering experience!

CHERRY CHEESECAKE STREUSEL BARS

 MAKES: 24 bars
PREP Time: 20 minutes
TOTAL Time: 3 hours 40 minutes

Ingredients:
1 pouch of dry cookie mix (choose from sugar, oatmeal or chocolate chip)
1/2 cup of butter (do not soften)
2 8oz. packages of cream cheese, softened (you can use low fat if you'd like)
1/2 cup sugar
2 Tablespoons of all purpose flour
1 teaspoon vanilla (for a different flavor, try almond extract)
1 egg
1 can cherry pie filling (21 oz.)
1/4 cup chopped pecans (if desired)

Directions:

Preheat your oven to 350 degrees. Spray the bottom and sides of a 9x13" pan with cooking spray. Put the cookie mix in a bowl and with a pastry blender or two knives, cut in the cold butter until it's crumbly. Put aside 1-1/2 cups of this mixture for the topping. Press the remainder into the bottom of the prepared pan. Bake this for 10 minutes to set it.

While that's baking, beat the softened cream cheese, sugar, flour, vanilla and egg with an electric mixer in a large bowl, at medium speed, until it's smooth. Spread the cream cheese mixture over the crust. Top with the pie filling by topping spoonfuls evenly over the cream cheese. Finish by topping with the reserved crust mixture and if desired, top with your chopped pecans. Bake for 35-40 minutes or until it's a light golden brown.

Cool for 30 minutes before chilling. Chilling time is 2 hours, if you can wait that long! Cut your bars into 24 pieces and be sure to refrigerate the rest.



Going to the park for a barbeque?  Take this handy Aluminum Framed Picnic Cooler Basket 

with attached BBQ Set along with you, it's an easy way to carry those much needed BBQ tools with you while keeping your food cool.  

I'm Back!!!

Hi Everyone! Seems like I haven't written for a long time! Wait a minute, I haven't!! Sorry! Life is moving so quickly and it seems that the older I get, the faster time goes! Believe me, I'm thankful for everyday!

Enough about me, how about a summer dessert that will chill your palate as well as make your sweet tooth happy.

CHOCOLATE CRUSTED ICE CREAM SUNDAE PIE

Serves 8
PREP Time: 10m
TOTAL Time: 2hr 25m

Ingredients:

1 CHOCOLATE GRAHAM CRACKER CRUST - packaged in your grocery store
2 pints butter pecan ice cream (or flavor of your choice), slightly softened
Syrup of your choice
Whipped Cream

Directions:

 Remove the graham crust from its tin and place in zipper bag, roll with a rolling pin or break up with your hands until it is all separated. Transfer it to a 9-inch springform pan. Press the mixture into the bottom and 1 inch up the sides of the pan. Freeze just until firm, 5 to 10 minutes.

Spread the ice cream in the prepared crust and freeze, covered, until firm, for at least 2 hours and up to 3 days.

Remove from pan 5-10 minutes before serving so that it's easier to cut (depends on the heat in your kitchen). Cut into 8 healthy slices and top with syrup and whipped cream. Everyone will think you spent hours making this especially for them. Oh, don't forget the cherry on top!

Although this wouldn't be a good take along picnic option dessert, why not plan an impromptu picnic with your family. Pack up this handy aluminum framed picnic cooler basket and head to the park.

Enjoy your summer and we'll talk again soon!