Balsamic Berry and Basil Fruit Salad

 

Ingredients

• 1/3 cup frozen strawberry daiquiri concentrate, thawed (I use Bacardi)
• 1 Tbsp balsamic vinegar
• 3 Tbsp water
• 2 cups fresh strawberry halves
• 2 cups fresh raspberries
• 2 cups fresh blueberries
• 6 basil leaves, chiffonade or left whole

Instructions

1. In a bowl, combine the daiquiri mix, balsamic vinegar, and water.
2. In a large bowl, add the berries and basil.
3. Gently fold the dressing in with the berries and basil.
4. Refrigerate for 1 hour.
5. Gently fold again before serving and remove basil leaves if using the whole leaf.

Minute Blueberry Cake

 

• 3 Tbsp all purpose flour
• 1/4 tsp baking soda
• pinch of salt
• pinch of cinnamon
• 1 Tbsp canola oil
• 1 Tbsp sugar
• 1 Tbsp plus 1 tsp milk
• a few blueberries
• a few chopped walnuts
• a little ice cream of whipped cream, optional

1. In a small bowl , combine the flour, baking powder, salt, cinnamon, oil, sugar, and milk.    Pour the mixture into a ramekin or other small microwave safe dish.  Spread evenly to cover the bottom of the dish.
2. Sprinkle with a few blueberries and nuts.  Then microwave for 1 minute.  That’s it.  Enjoy it warm with a little ice cream or whipped cream if you’d like.

Caramel Apple Dessert

Ingredients

• 1 1/2 cups baking mix (I used Bisquick®)
• 2/3 cup granulated sugar
• 1/2 cup milk
• 1 tsp vanilla
• 2 medium cooking apples, peeled and thinly sliced (2 cups)
• 1 Tbsp lemon juice
• 3/4 cup packed brown sugar
• 1 tsp ground cinnamon
• 1 cup boiling water
• Sweetened whipped cream or ice cream, if desired

Instructions

1. Heat oven to 350ºF.
2. In a bowl, whisk together the baking mix and granulated sugar. With a spoon, stir in milk and vanilla just until blended.
3. Spread into an ungreased square pan, 9x9x2 inches.
4. In a bowl, toss the apples with the lemon juice. Lay apples on top of batter in the square baking dish.
5. In another bowl, mix brown sugar and cinnamon. Sprinkle the cinnamon/sugar mixture evenly over the apples.
6. Pour boiling water over apples.
7. Place dish in oven and bake for 50 to 60 minutes or until toothpick inserted in center comes out clean.
8. Slice into 9 pieces. Invert each slice so the caramel is on top. Serve warm with whipped cream or ice cream. Serves 9.

Quick White Chocolate Mousse

 

• 1 1/2 cups whipping cream
• 1/2 cup milk (I used skim)
• 1 (3.4 oz) instant white chocolate pudding
• fresh berries (I used raspberries from my garden)

1. In a large bowl, whip the whipping cream and milk until soft peaks form.  Add the dry pudding to the cream mixture and  beat until stiff peaks form.
2. Spoon or pipe the mousse into dessert dishes halfway.  Place a layer of berries on the mousse.  Then fill the dessert dishes with the remaining mousse.  Add additional berries if desired as garnish.  Chill for at least 1 hour and enjoy.

Twinkie Cake

 

Ingredients

• 1 box (of 10) Hostess Twinkies
• 4 large bananas, sliced
• 1 (20 oz) can crushed pineapple, drained
• 1 (5.1 oz) box vanilla instant pudding prepared according to box directions
• 1 (8 oz) Cool Whip
• Maraschino cherries and pecans for garnish, optional

Instructions

1. Unwrap twinkies and cut each in half lengthwise. You will be cutting down the center of the three hole in the bottom of the twinkies.
2. Place twinkie halves in two rows in a 9 x 13 baking dish cream side up.
3. Then layer on top of twinkies sliced bananas followed by pineapple, pudding, and Cool Whip.
4. Refrigerate for at least 30 minutes. Sprinkle with chopped pecans if desired. Place a cherry on top of each serving if desired. Serves 12.

White Chocolate and Raspberry Heart Cheesecake

 

Ingredients

• 1 prepared oreo pie crust (I used store bought)
• 1 bottle Smucker’s PlateScapers Raspberry Dessert Topping
• 12 oz. cream cheese (1 1/2 pkg.), softened
• 1/3 cup granulated sugar
• 1 egg
• 1 egg white
• 1 tsp vanilla extract
• 1/2 Tbsp lemon juice
• 1 cup white chocolate chips or 6 oz. white chocolate, chopped
• 1/4 cup heavy whipping cream
• sweetened whipped cream, optional for serving

Instructions

1. Preheat oven to 325 degrees.
2. In a large mixing bowl, beat together cream cheese and granulated sugar together with an electric mixer until fluffy.
3. Add egg, egg white, vanilla, and lemon juice. Set aside.
4. add white chocolate to a microwave safe bowl with the whipping cream. Microwave on 50% power in 30 second intervals and stir. Then cook in 20 second intervals stirring after each one until melted and smooth.
5. Slowly add the melted chocolate mixture to cream cheese mixture while mixing until smooth.
6. Pour 1/2 of the cheesecake mixture into the oreo crust and spread evenly over bottom.
7. Drizzle 2 Tbsp raspberry topping into the cheesecake. And gently swirl around with a knife or toothpick.
8. Carefully spoon the remaining cheesecake into the crust.
9. Carefully spread into the crust and gently giggle the pan to even out the top.
10. Use the bottle of raspberry dessert topping to pipe circles on to of the cheesecake. Begin by pipping small circles in a swirl pattern over cheesecake from the center working outward. Make larger dots are yo work toward the outside.
11. Take a toothpick or sharp pointy knife and begin with the center circle, run the toothpick through the center of each circle following the swirl (don’t lift the toothpick out until you finish the last circle).
12. Bake cheesecake at 325 for 40 minutes, then turn oven off and leave cheesecake in the oven for 5 more minutes.
13. Remove from oven and allow to cool. Cover and refrigerate 6 hours. Serve with sweetened whipped cream if desired. You can also use the raspberry dessert topping to decorate the plate before serving if desired.

Heart Shaped Glazed Doughnuts

Ingredients

• 1 cup warm milk (around 110 degrees)
• 1/3 cup sugar
• 1 package instant yeast
• 2 large eggs, beaten
• 11 Tbsp. butter (not hot, just melted)
• 1 Tbsp. vanilla
• 4 cups all purpose flour
• pinch of salt
• Canola Oil, for frying
• Glaze:
• 6 cups powdered sugar
• 1 1/4 tsp salt
• 1 Tbsp vanilla
• 1 cup milk

Instructions

1. Add sugar to the warm milk. Stir until dissolved. Stir in the yeast and allow to sit 10 minutes.
2. Place the eggs, butter, and vanilla in the bowl of a stand mixer. Mix until combined.
3. Add the the yeast to the bowl and mix again.
4. Next, add the salt and begin adding the flour, one half cup at a time, until it is all incorporated. Do not over knead, dough will be a bit sticky.
5. Place dough in a greased bowl and turn. Cover tightly and refrigerate overnight or for at least 4 hours.
6. Roll dough out to 1/3 to 1/5 inch thickness. Cut with desired cutter.
7. Place cut doughnuts on parchment, and allow to rise in a warm place until puffy
8. Heat oil to 350 and cook until golden on both sides. It should be around 10 seconds per side.
9. Remove from oil and pat with paper towels.
10. Once doughnuts are cooked, mix together glaze ingredients. Whisk together until smooth.
11. Place a cooling rack on a cookie sheet or with wax/parchment paper underneath.
12. Dip doughnuts in glaze and place on the cooling rack allowing the excess glaze to drip on the cookie sheet or wax/parchment paper.
13. Allow to dry for about 10 minutes and dip again. Top with sprinkles right after dipping the second time. Allow to dry and enjoy.

Red Velvet Cake Krispie Treats

Ingredients

• 1/2 cup butter
• 1 (10.5 oz) bag mini marshmallows
• 3/4 cup Ducan Hines red velvet cake mix
• 8 cups rice krispies cereal
• 1/2 cup white chocolate chips

Instructions

1. Spray a 9 x 13 dish with non-stick cooking spray.
2. In a large sauce pan, melt the butter over medium low heat.
3. Add marshmallows. Stir until marshmallows are melted and combined well with the butter.
4. Whisk in the cake mix until well blended.
5. Add the rice krispies and stir until cereal is well coated.
6. Remove from heat and add to the prepared 9 x 13 pan. Use a piece of waxed paper or parchment paper to press the cereal into pan until level.
7. Allow to cool.
8. Once cooled, cut into squares with a knife or use a heart shaped cookie cutter and cut into heart shapes.
9. Place white chocolate in a microwave safe bowl. Microwave in 20 second intervals until melted and smooth.
10. Place chocolate into a quart sized freezer bag. Snip off the corner of the bag with scissors creating a small hole. Pipe white chocolate over the krispie treats and allow chocolate to cool. Makes 18 treats.

One Pan Skillet Cookie Pie with Chocolate Sauce

 

Ingredients

• 1/2 cup butter
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 tsp pure vanilla extract
• 1 egg
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup semi sweet chocolate chunks or chips, frozen
• 1/4 cup cocoa
• 1/2 cup butter
• 2 cups sugar
• 1 can evaporated milk
• 1 tsp. vanilla
• 8 scoops of vanilla ice cream

Instructions

1. Preheat oven to 350 degrees.
2. In a cast iron skillet (at least 8 inches wide, mine was 12), melt 1/2 cup butter over medium-low heat.
3. Add 1/2 cup sugar, 1/2 cup brown sugar, vanilla and blend. Then remove from heat.
4. Let rest until pan is warm, but no longer very hot, at least 5 minutes.
5. Add egg and stir until well combined.
6. Next add the flour, baking soda and salt. Stir until combined.
7. Then carefully stir in the chocolate chips. They may melt slightly so be care so they can stay in chunks and not get too melty.
8. Bake at 350 for 15-25 minutes. This will all depend on how large a skillet you used for the cookie. With a larger skillet the cooking time will be less.
9. While to cookie bakes, place the remaining 1/2 cup butter and cocoa in a large sauce pan. Cook over medium heat until combined and smooth.
10. Then add the 2 cups sugar, evaporated milk, and vanilla.
11. Boil for 5 to 8 minutes while stirring to thicken. Set aside.
12. Slice cookie into 8 slices. Serve each slice warm topped with a scoop of ice cream and a drizzle of the chocolate sauce.

Lime Cream Puffs

 

Lime Cream Puffs

Ingredients

• Ingredients for pâte à choux:
• 1/2 cup butter (1 stick)
• 1 cup water
• 1/8 tsp. salt
• 1 cup all purpose flour
• 4 eggs
• green food coloring
• Ingredients for filling:
• 1 1/2 cups heavy cream
• 12 oz. of cream cheese, softened
• 1 1/8 cup powdered sugar
• 1 1/2 tsp. lime zest
• Additional powdered sugar for dusting

Instructions

1. In saucepan, combine butter, water and salt and bring to a boil. Add flour, stirring rigorously until the mixture forms a ball. Remove from heat and cool for10 minutes.
2. Preheat oven to 400 degrees. Add mixture to a mixer, and beat eggs in one at a time until smooth. If you don’t have a mixer, mix with a wooden spoon.
3. Then mix in the food coloring, I used about 12 drops.
4. On a cookie sheet, drop batter by teaspoons about 4 inches apart. (I used my cookie scoop to drop the batter. I got 30 puffs)
5. Bake for 25-30 minutes or until golden. DO NOT open the oven to check until 25 minutes of bake time is over; the puffs will collapse if oven is opened too early. Cool on wire rack.
6. To make the filling: beat heavy cream with a mixer until whipped, and set aside in a bowl in the refrigerator.
7. Then start blending the cream cheese with powdered sugar, adding a little sugar at a time until combined. Add 1 1/2 tsp. lemon zest.
8. Fold in 1/3 of whipped cream by hand until well blended with cream cheese. This will help lighten the cream cheese making it easier to fold in the remaining whipped cream. Then fold in remaining whipped cream.
9. Carefully cut the tops off the puffs and add a spoonful of cream cheese filling to each (I piped mine on).
10. Dust with powdered sugar, serve and enjoy!

Notes

If you are serving at a later time, keep the puffs and the filling separate in the refrigerator until you’re ready to combine them. That way they won’t get soggy. If serving in the distant future, the puffs can filled with filling then frozen in zip-lock bags (for up to 2 months), then defrosted at room temperature.

Bow Tie Skillet Lasgna

 

Ingredients

• 1 lb. ground beef
• 1 lb. box or pkg of mini farfalle or mini bow tie pasta
• 24 oz jar or spaghetti sauce
• 1 Tbsp olive oil
• 1 tsp salt
• 1/2 tsp garlic powder
• 1 tsp Italian seasoning
• 1/2 cup shredded mozzarella cheese
• 1/2 cup sour cream
• Parmesan cheese, if desired

Instructions

1. In a skillet, brown the ground beef until fully cooked; drain.
2. Meanwhile, cook the pasta according to package directions. I use the mini because they cook in about 7 minutes.
3. After pasta is cooked, drain. Return to pot and toss with the olive oil.
4. Add the spaghetti sauce to the pasta and stir to coat.
5. Next, add the cooked ground beef, seasonings, mozzarella cheese and sour cream to the pasta. Fold together and cook over low heat until cheese is melted.
6. Serve and sprinkle with Parmesan cheese if desired. Serves 6.

Crispy Orange Baked French Toast with Caramel Syrup

 

Ingredients

• 3 eggs
• 1 1/4 cups milk
• 3/4 tsp sugar
• 1 tsp vanilla extract
• 1 cup panko bread crumbs
• 1 Tbsp orange zest
• 1/4 tsp cinnamon
• 6-8 (1 inch thick) slices day old french bread of Texas toast
• 1/4 cup butter, melted
• 1/4 cup canola oil
• Caramel Syrup
• 1 cup brown sugar
• 1 cup whipping cream
• 1 cup light corn syrup

Instructions

1. Preheat oven to 400 degrees.
2. In a shallow bowl, beat the eggs with milk, sugar, and vanilla until well blended. Place panko in pie pan or shallow dish. Add the orange zest and cinnamon to the panko and stir to combine.
3. Dip each bread slice into egg mixture, thoroughly coating both sides; then coat both sides of bread slices with bread crumbs. Place on large wire rack.
4. Combine the butter and oil, pour onto a 17-1/4 x 11-1/2-inch jellyroll pan.
5. Place bread slices into pan, in single layer, turning over once to coat both sides of bread slices with butter mixture.
6. Bake at 400 for 15 minutes. Turn bread slices over and bake 10 minutes longer, or until golden brown. You want both sides to be nice an golden. You can always turn the slices again and cook a few more minutes if one side didn’t get nice and golden.
7. While the french toast bakes, make the syrup by combining the brown sugar, cream, and corn syrup together and cook over medium low heat until the sugar is dissolved and the mixture is combined. Makes 6-8 servings.

Blueberry Banana Cake with Lemon Cream Cheese Frosting

Blueberry Banana Cake with Lemon Cream Cheese Frosting

• 3/4 cup unsalted butter, softened
• 1 cup white sugar
• 1 cup brown sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups mashed bananas (from about 3 bananas)
• 3 cups flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 lemon, juiced and zested (the zest is for the frosting)
• 1 1/2 cups milk
• 2 cups blueberries, washed and picked over
• extra blueberries and sliced almonds for garnish

For the cream cheese frosting:

• 1/4 cup butter, softened
• 1 (8 ounce) package light cream cheese, softened
• 1 teaspoon vanilla extract
• 3 cups confectioners’ sugar
• Pinch salt

1. Preheat the oven to 325°F. Line a 9×13-inch pan with parchment paper, with enough paper that paper hangs over the two long sides. Grease lightly with baking spray or butter.
2. In the bowl of a stand mixer (or in a large bowl with a handheld mixer) cream the butter with the sugars. Blend in the eggs one at a time, and whip until creamy. Add the vanilla  as well as the bananas. Mix until creamy.
3. Add the flour, baking soda and salt. Stir the mixture roughly, but do not combine completely.
4. In a large measuring cup, mix the lemon juice with the milk. (Reserve the lemon zest for the frosting.) With the mixer running, slowly pour the milk into the bowl with the rest of the ingredients. Mix until smooth. Fold in the blueberries. Spread the batter in the prepared pan.
5. Bake the cake for 75 minutes, or until a tester comes out clean. (Start checking after 60 minutes, but mine took more like 80 minutes.)
6. When the cake is firm and a tester comes out clean, remove the cake from the oven and allow to cool in pan for 10-15 minutes.
7. Run a knife between the cake and the short edges of the pan to help release the cake. Lift up on the parchment paper to remove the whole cake from the pan, and place the cake, parchment and all, on a cooling rack. Place the rack in the freezer for 30 minutes (I skipped this part and just let it cool completely on the counter). Remove from freezer and let the cake cool completely before icing.

For the icing: In a large bowl, whip the butter and cream cheese together until very smooth, with no lumps remaining. Beat in 1 teaspoon vanilla. Add the confectioners sugar, reserved lemon zest, and salt and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake. Garnish with blueberries and sliced almonds if desired.

Zucchini Cake with Sour Cream Frosting

 

Zucchini Cake with Sour Cream Frosting

• 2 1/2 C flour
• 2 t baking soda
• 1/2 t salt
• 1/2 t cinnamon
• 1/4 t nutmeg
• 1/4 t cloves
• 1 1/4 C sugar
• 1/2 C butter, melted
• 1/2 C milk
• 2 eggs, beaten
• 1 large zucchini, enough to make 1 1/2 C puree

Frosting:

• 2 1/2 C powdered sugar
• 1/3 C sour cream, room temperature
• 1/4 C butter, softened
• 3/4 t vanilla
• 1/8 t salt

1. Peel your zucchini and cut it into small 1/2 inch pieces. Put the chunks into your blender or food processor and blend until nice and smooth.  You need 1 1/2 cups of puree.
2. In a large mixing bowl whisk the flour, soda, salt, cinnamon, nutmeg, and cloves together.
3. In a separate bowl combine the melted butter, milk, sugar, eggs and zucchini.
4. Add the wet ingredients with the dry.  Beat with your electric beaters, or in your Kitchen Aid for about 2 minutes, or until nice and smooth.
5. Spray your bundt pan generously with cooking spray. My secret to not having your cake stick to the pan is to use Pam  Baking Spray.
6. Pour the batter in prepared bundt pan and bake at 350 for 40 minutes. Insert a knife or toothpick into the center of the cake and be sure it comes out nice and clean before you take the cake out of the oven.
7. Let your cake cool on a wire rack for about 10 minutes. Then set a plate over the top of the pan and invert the cake onto it. Let the cake cool completely.
8. In a medium sized mixing bowl combine all frosting ingredients. Beat with an electric mixer for 2 minutes, or until smooth and fluffy.
9. Pour over the top of your cooled cake.

Simple Banana Cake with Sour Cream Frosting

 

Simple Banana Cake with Sour Cream Frosting

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Ingredients

• 1 box vanilla cake mix
• 3/4 cup water
• 1/4 cup oil
• 3 whole eggs
• 3/4 tsp. baking soda
• 1 tsp baking powder
• 4 very ripe mashed bananas
• 2 1/2 cup powdered sugar
• 1/3 cup sour cream
• 1/4 cup butter, softened
• 3/4 tsp. vanilla

Instructions

1. In a large bowl, add the cake mix, water, oil, eggs, baking soda, and baking powder.
2. Beat with a mixer for 2 minutes on medium speed. Add bananas and blend well.
3. Grease & flour a 9 x 13 pan. Add batter to the pan and bake following the instructions on box.
4. Cool cake after baking.
5. In another bowl, add the powdered sugar, sour cream, butter, and vanilla. Beat with an electric mixer for 2 minutes, or until smooth and fluffy.
6. Frost cake with frosting. Store cake in the fridge.

Sloppy Grilled Cheese Sandwiches

Sloppy Grilled Cheese Sandwiches

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Ingredients

• 1 lb. ground beef
• 1/4 cup chopped onion
• 2Tbsp. prepared mustard
• 1/2 cup ketchup
• 1/4 cup brown sugar
• 10-12 slices white bread
• 6 tbsp butter, softened
• 3 cups shredded cheddar cheese

Instructions

1. In a skillet brown beef with union until full cooked. Drain off any grease.
2. Add mustard, ketchup, and brown sugar to the beef. Simmer for 5 minutes.
3. Spread butter over one side of each slice of bread.
4. For each sandwich, place one slice of bread, butter side down into a skillet.
5. Top with a little cheddar cheese, some of the beef mixture, and additional cheddar cheese.
6. Place an additional slice of bread on top, butter side up, creating the sandwich.
7. Cook over medium heat until both sides of the sandwich are toasted golden brown. Be careful when you flip it so the cheese and sloppy joe filling don’t fall out.
8. Repeat until all 5-6 sandwiches are made.

Carrot and Zucchini Bars with Lemon Cream Cheese Frosting

Carrot and Zucchini Bars with Lemon Cream Cheese Frosting

• 2 eggs, slightly beaten
• 3/4 cup packed brown sugar
• 1/2 cup canola oil
• 1/4 cup honey
• 1 tsp vanilla
• 1 1/2 cups shredded carrot
• 1 cup shredded zucchini
• 1/2 cup chopped walnuts
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp ground ginger
• 1/4 tsp baking soda

Lemon Cream Cheese Frosting

• 1 (8 oz) pkg reduced fat cream cheese
• 1 cup powdered sugar
• 1 1/2 tsp lemon zest

1. Preheat oven to 350 degrees F. In a large bowl, whisk together the eggs, brown sugar, oil, honey, and vanilla.  Don’t worry about clumps of the brown sugar, those will dissolve as it sits while you prepare the remaining ingredients.  Then fold in the carrot, zucchini, and walnuts
2. In another bowl combine add the flour, baking powder, ginger, and baking soda.  Whisk to blend together.
3. Add to flour mixture to the wet mixture. Stir just until combined. Spread batter into an ungreased 13x9x2-inch baking pan.
4. Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
5. Once the cake is cooled prepare the frosting.   In a medium mixing bowl, beat the fosting ingredients with an electric mixer on medium speed until fluffy.  Spread or pipe the frosting over the cooled bars.  Makes 36 bars.