Author: Amy Eason

Strawberry Shortcake Ice Cream Cake

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Here’s a twist on traditional strawberry shortcake that is super easy and one of those great make-ahead recipes that saves you time in the kitchen.  I made it for my daughter’s birthday since she loves strawberry shortcake.  Try it, you’ll like it!

Ingredients:

2 packages of Hostess Shortcake Cups (8 cakes)*
1/2 gallon vanilla bean ice cream
15-20 ripe, fresh strawberries**
1/4 cup plus 3 T. vanilla sugar
whipped cream and chocolate syrup for adornment

Directions:

1.  Grease an 8 (or 9 inch) springform baking pan.

2.  Tear shortcakes into 1 inch pieces and lightly press into the bottom of your baking pan.

3.  Press slightly room temperature ice cream evenly over shortcake, smooth.

4.  Freeze for 4 hours before removing the springform pan.

5.  Top each slice of ice cream cake with strawberry sauce and whipped cream.

Strawberry Topping Instructions:

1.  Clean and cut stems from the strawberries.

2.  Cut into 1/2 inch chunks and place into flat bottom dish.

3.  Coat with 1/4 cup vanilla sugar and stir.

4.  Wait 30 minutes, then crush strawberries with a potato masher.

5.  Sprinkle remaining vanilla sugar over strawberries and stir.

*I used 3 packages (18 cakes) of the dessert spongecakes that you find in the produce section by the strawberries.

**I used regular sugar.

Source:  foodfamilyfinds.com

Homemade Peanut Butter Cups

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Ingredients:

16 oz. semi-sweet chocolate, chopped
1/2 c. creamy natural peanut butter
2 T. butter, softened
1.75 oz confectioner’s sugar (1/4 c. plus 2 T.), sifted

Directions:

  1. Line a standard 12 cup muffin tin with paper cupcake liners.
  2. Melt half the chocolate either in a double boiler (the safer method) or in the microwave (the more dangerous, but easier/lazier method). I opt for the latter.
  3. Distribute the melted chocolate into the 12 muffin tins (I use a cookie scoop to portion the chocolate), only barely filling the bottom of each cup. If the chocolate does not lie flat, drop the pan repeatedly on the counter, and it will flatten and smooth itself out. Place the pan in the freezer for 15 minutes.
  4. In the meantime, whip the peanut butter, butter, and confectioner’s sugar together with a hand mixer until mixed and light. Taste it and make sure the sweetness is to your liking. Place small tablespoons of peanut butter into each cup, then drop the pan repeatedly on the counter again, so the peanut butter layer is flattened out. Place in the freezer for 15 minutes.
  5. Melt the last 1/2lb of chocolate, and portion small spoonfuls of chocolate into the cups, one cup at a time, immediately dropping the pan repeatedly on the counter to flatten each cup. In my experience of making these, the chill from the peanut butter (because it was just in the freezer) will harden up that top layer of chocolate very quickly, so you must flatten out the tops immediately after you pour the chocolate into each cup. Place the peanut butter cups in the freezer for 15 minutes to set the top layer of chocolate.
  6. You can either refrigerate them for a peanut butter cup with more bite, or leave them at room temperature for a softer, creamier bite. Just peel the wrapper off, and enjoy!

Source:  fifteenspatulas.ziplist.com

This entry was posted in Candies.

Knock You Naked Bars

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Ingredients:

2 1/4 c. flour
1 t. baking soda
1 t. salt
1 c. butter, softened
3/4 c. sugar
3/4 c. packed brown sugar
1 t. vanilla
2 eggs
2 c. semi-sweet chocolate chips
5 oz. evaporated milk
1 (14 oz.) bag caramels
1/2 c. peanut butter

Directions:

1.  Preheat oven to 375 degrees.  Grease a 9 x 13 pan.

2.  Combine flour, baking soda and salt in a small bowl.  Beat butter, sugar, brown sugar and vanilla in a large mixing bowl until creamy.  Add eggs, one at a time, beating well after each addition.  Gradually mix in flour mixture.   Stir in chocolate chips.

3.  Spread half of cookie dough into the prepared pan.  Bake for 8-10 minutes.  Remove from oven.

4.  While the cookie dough is baking, melt caramels and evaporated milk in a double boiler.  Add peanut butter after caramels are melted.  Melt thoroughly.  Spread over baked cookie dough base.

5.  With the remaining cookie dough, drop by spoonfuls on top of the caramel mixture.

6.  Bake for 15-20 minutes or until light golden brown.

Source:  Julie’s Eats and Treats

Bacon and Corn Griddle Cakes

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Ingredients:

8 slices bacon, cut into 1/2 inch pieces
1/3 c. finely chopped sweet onion
1 c. flour
2 T. chopped fresh chives
1 t. baking powder
1/2 t. salt
1/8 t. cayenne pepper
2/3 c. milk
1 large egg, beaten
1 c. fresh, frozen or canned corn
1 T. oil
1/2 c. shredded Monterey Jack cheese
warm maple syrup, for serving

Directions:

1.  In a medium skillet, cook the bacon pieces until they begin to brown.  Add the onion and continue to cook until the bacon is crisp and the onion is softened.  Scoop out a heaping tablespoon of the bacon mixture for topping the griddle cakes upon serving and set it aside.

2.  While the bacon is cooking, combine the flour, chives, baking powder, salt and pepper in a medium bowl.  Stir in the milk, egg and oil, just until moistened.  Stir in the bacon mixture, corn and cheese.  The mixture will be thick.  If you’d like the griddle cakes to be slightly thinner, add a little more milk to thin out the batter.

3.  Heat and grease a griddle or large skillet.  Pour a heaping 1/4 c. of the batter onto the griddle and cook until it is golden brown, 3-4 minutes per side.  Repeat with the remaining batter.

4.  Serve stacks of griddle cakes topped with a sprinkle of the reserved bacon/onion and a good dose of warm maple syrup.

Source:  RecipeGirl.com

Spanish Rice Salad

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Ingredients:

2 c. cooked white rice
2 (11 oz.) cans Mexicorn, drained
1/2 c. chopped red onion
1/2 c. chopped green bell pepper
1 c. shredded cheddar cheese

Dressing

3/4 c. chunky salsa
1/2 c. sour cream
1/2 t. salt
1/2 t. cumin
1/2 t. chili powder

Directions:

Put salad ingredients in a large bowl and mix well. In a separate bowl, combine dressing ingredients.  Add to salad and toss to coat.  Chill.

Source:  Melva Burke

Blond Marshmallow Brownies

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Ingredients:

1/2 c. butterscotch morsels
1/3 c. butter
3/4 c. flour
1/3 c. firmly packed brown sugar
1 t. salt
1 egg, slightly beaten
1/2 t. vanilla
1 c. semisweet chocolate morsels
1 c. miniature marshmallows
1/2 c. pecans or walnuts, chopped

Directions:

1.  Combine butterscotch morsels and butter in a small saucepan and cook over medium heat, stirring occasionally, until morsels are melted.  Remove from heat.

2.  In a mixing bowl, stir flour, brown sugar, baking powder and salt.  Add butterscotch mixture, beaten egg and vanilla and mix well. Stir in chocolate chips, mini marshmallows and nuts.

3.  Spread in a greased 9 inch square baking pan.  Bake at 350 degrees for 20-25 minutes.  Cool completely and cut into squares.

Source:  Pillsbury Bake Off Contest via Melva Burke (Daily Reflector, June 19, 2002)

Oreo Cheesecake Cookies

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Ingredients:

1/2 c. unsalted butter, room temperature
3 oz. cream cheese, room temperature
1 c. sugar
1 t. vanilla
1 c. flour
1/2 c. mini chocolate chips
1/2 c. white chocolate chips
1 c. Oreos, crushed

Directions:

1.  Preheat oven to 375 degrees F.  Line a baking sheet with parchment paper and set aside.

2.  In a mixing bowl, cream together the butter and cream cheese on medium speed until smooth and well-combined.

3.  Add the sugar and vanilla and mix until the ingredients are well-combined.  Add the flour and mix on low until the flour is incorporated.   Stir in the mini chocolate chips and white chocolate chops with a rubber spatula.

4.  Place the Oreo cookie crumbs in a small bowl.  Scoop the cookies into about 1 1/2 to 2 inch balls and then roll in the cookie crumbs.  Place the cookie balls on the baking sheet.  Bake for 12 to 15 minutes or until edges are golden and the tops are slightly puffed.

5.  Cool on the pan for 2 minutes before transferring to a wire rack to cool completely.  Store in airtight container.

Source:  Brown Eyed Baker

Stuffed Baguette

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I am in favor of recipes that you can make ahead and leave in the fridge until needed.  This recipe reminds me of those pinwheel tortilla appetizers that you buy in the freezer section of Sam’s Club.  I would imagine you could come up with several variations of this and pack them for picnics.

Ingredients:

Baguette about 14 inches long

8 oz. cream cheese, at room temperature
4 oz. fresh goat cheese
1 large garlic clove, minced
1/2 c. finely chopped red bell pepper
1/2 c. finely chopped sun dried tomatoes in olive oil
1/4 c. finely chopped kalamata olives
2 oz. finely chopped spicy salami
2 T. minced Italian parsley
1 t. minced fresh thyme
freshly ground black pepper
salt to taste (if needed)

Directions:

1.  Slice off both ends of the baguette.  Using a long thin knife and working from the both ends, hollow the baguette out leaving about 1/2 inch thick crust all around.

2.  Using an electric mixer beat the cream cheese until smooth and lump-free.  Beat in the goat cheese and garlic.  Stir in the rest of the ingredients.

3.  Working again from the both ends, fill the baguette with the cheese mixture.  Pack the filling tight.  Wrap the stuffed baguette very well in plastic and refrigerate for at least 2 hours and up to 2 days.  Right before serving, slice* the baguette into 1/2 inch thick slices and serve.  (I left them in larger sections but the small ones work great for appetizers.)

*Hint:  For the most neat looking slices, treat it as a cheesecake – each time slice it with a hot knife.

Source:  bakingobsession.com

Crock Pot Christmas Morning Oatmeal

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This oatmeal gives you a great holiday taste.  You can dig right into it as soon as the last ribbon is ripped off the last Christmas morning package.  In my opinion, the nuts should not be optional.

Ingredients:

1/2 c. brown sugar
1 T. ground cinnamon
1 1/2 t. ground nutmeg
3 Granny Smith apples – peeled, cored, and sliced 1/4 inch thick
1 c. and 2 T. dried cranberries
1/4 c. and 2 T. butter, cut into peices
3 c. regular rolled oats
3 c. water
1 1/2 c. apple juice
1 1/2 c. cranberry juice
1/2 t. salt
1 c. and 2 T. candied walnuts (optional)

Directions:

1.  Mix the brown sugar, cinnamon, and nutmeg together in a bowl.

2. Add the apples and cranberries, tossing to coat evenly with the sugar mixture.

3.  Transfer into crock pot.  Top with butter pieces.

4.  Mix the oatmeal together with the water, apple juice, cranberry juice, and salt in a bowl, and pour over the apple mixture in the crock pot.  DO NOT STIR.

5.  Cover.  Cook on Low for 8 hours.

6.  Stir before serving.  Spoon into bowls and top with candied walnuts, if desired.

Source:  Crock Pot Girl

Crock Pot Apple Butter

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 I recommend thinking outside the box when using apple butter.  Mix it into oatmeal.  Spread on top of a plain or spice doughnut.  Mix it into your meatloaf.  THE POSSIBILITIES ARE ENDLESS!

Ingredients:

7 c. applesauce
2 c. cider
1 1/2 c. honey
1 t. cinnamon
1/2 t. ground cloves
1/2 t. ground allspice

Applesauce:  Preferably homemade, unsweetened, but a good quality commercial is ok.

Directions:

1.  Mix all ingredients in crock pot.  Cover and cook on low heat 14-15 hours or until mixture is deep brown.

2.  Pack while hot into 4 hot pint jars.  Process in hot water bath for 10 minutes.

Source:  cooks.com