Desserts

Preheat oven to 350; smoosh refrigerated cookie dough into the bottom of each well. Place Reese cup upside down on top of cookie dough (or an Oreo!). Top with prepared box brownie mix, filling 3/4 full. Bake for 18 minutes.

  • 1 1/2 cup(s) FLOUR
  • 1/2 teaspoon(s) BAKING SODA
  • 1/2 teaspoon(s) BAKING POWDER
  • 1/2 teaspoon(s) SALT
  • 3 EGGS
  • 1 cup(s) SUGAR
  • 2 tablespoon(s) BUTTER; Softened.
  • 1 teaspoon(s) VANILLA
  • 1 teaspoon(s) LEMON EXTRACT
  • 1/3 cup(s) LEMON JUICE
  • 1/2 cup(s) OIL

LEMON ICING

  • 1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon.
  • 2 tablespoon(s) WHOLE MILK; I Used 2%.
  • 1/2 teaspoon(s) LEMON EXTRACT

Instructions
Combine flour, baking soda, baking powder and salt in a bowl.
Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.
Pour wet ingredient into the dry ingredients and blend until smooth.
Add oil and mix well.
Pour batter into a well greased 9×5-inch loaf pan.
Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.
Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.
When the loaf is cool, remove it from pan and frost the top with the icing.
Let the icing set up before slicing.

Great for Memorial weekend or 4th of July.

Ingredients:

  • Watermelon
  • Strawberries
  • Blueberries or Blackberries
  • Light Whipped Cream

Cut a 2-3 inch slice from center of watermelon. Lay the slice flat on a cutting board and draw a 5 point star on the slice. Using a sharp knife carefully cut out the star. Decorate with the cream, blueberries and strawberries.


MAKES: 9 servings
CARB GRAMS PER SERVING: 12

  • 1 8 ounce package fat-free cream cheese, softened
  • 2 6 ounce carton peach fat-free yogurt with artificial sweetener
  • 1/2 8 ounce container frozen light whipped dessert topping, thawed
  • 1 cup chopped, peeled fresh peaches; frozen unsweetened peach slices, thawed, drained, and chopped; or one 8-1/4-ounce can peach slices (juice pack), drained and chopped
  • 1 cup fresh or frozen unsweetened blueberries, raspberries, and/or strawberries, thawed and drained if frozen
  • Fresh mint leaves (optional)
  • Fresh berries (optional)
  1. 1. In a medium bowl, combine cream cheese and yogurt. Beat with an electric mixer on medium speed until smooth. Fold in the whipped topping, peaches, and the 1 cup berries.
  2. 2. Pour into a 2-quart square baking dish. Cover and freeze about 8 hours or until firm.
  3. 3. To serve, let stand at room temperature about 45 minutes to thaw slightly. Cut into squares. If desired, garnish with mint leaves and additional berries. Makes 9 servings.

Make Ahead Tip

Prepare dessert as directed through Step 2. Cover and freeze for up to 1 week.

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  • 2 Tablespoon stevia ( more or less depending on sweet tooth) can use sugar but save those calories!!!
  • 1 cup half & half (or light cream)
  • 1/2 tsp vanilla extract
  • 1/2 cup coarse salt or table salt(I used canning salt)
  • ice
  • gallon-sized Ziploc bag
  • pint-sized Ziploc bag

Mix the stevia, half & half and vanilla extract together. Pour into a pint-sized Ziploc baggie. Make sure it seals tightly.

Now take the gallon-sized Ziploc bag and fill it up halfway with ice and pour the salt over the ice. Now place the cream filled bag into the ice filled bag and seal.

Make sure it is sealed tightly and start shaking. Shake for about 5 minutes (or 8 minutes if you use heavy cream.)

Open the gallon-sized bag and check to see if the ice cream is hard, if not keep shaking. Once the ice cream is finished, quickly run the closed pint-sized baggie under cold water to quickly clean the salt off the baggie.

  • 2 Granny Smith apples
  • 1 cup water
  • 1 cup sugar divided
  • 1 stick butter
  • 1/4 tsp. vanilla extract
  • 8 canned biscuits (I use Pillsbury buttermilk)
  • 4 teaspoons ground cinnamon

 

Preheat oven to 375 degrees. Peel, core and slice apples vertically into 8 slices each. Cover with cold water to keep them from getting brown while you prepare the rest of the recipe.

In a medium saucepan, mix the water, 3/4 cup of the sugar, butter and vanilla over heat and bring mixture to a boil.

Separate each biscuit in half. Wrap biscuit dough layer around a slice of apple, stretching it to slightly overlap and seal the bottom.

Place the wrapped slices sealed side down in a 9 X 13 baking pan. Pour the hot sugar mixture over the apple slices.

Mix the remaining 1/4 cup sugar with cinnamon and sprinkle over the tops of the wrapped apples. Bake for 35 minutes or until golden brown. Serve warm with vanilla ice cream! YUM!

Ingredients:
2 cans refrigerated crescent rolls
1 stick butter, softened
½ cup white or brown sugar
1 tablespoon cinnamon

Glaze: 
½ cup powdered sugar
1 teaspoon vanilla
2 tablespoons milk

Instructions:
Heat oven to 350°F. In small bowl, combine butter, sugar and cinnamon; beat until smooth. Separate dough into triangles. Spread each triangle with about 2 tablespoons of the cinnamon
butter mixture. Roll up each crescent roll. Firmly press ends and seams to seal.

Place each cinnamon filled crescent roll onto an ungreased baking sheet and bake at 350°F. for 10 to 15 minutes or until golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls.

Ingredients:

  • 1 Box – Strawberry Jello
  • 2 Tbs – Corn Starch
  • 2 C – Sliced Strawberries
  • 1 – Graham Cracker Crust Pie Shell
  • Whipped Topping

Directions:

In a saucepan pour one can of Sprite, add a box of Strawberry Jello, mix with whisk, then add 2 Tbs. cornstarch which has been mix in 1/4 Cup of water. Cook on medium heat, stirring  constantly, until mixture becomes clear. Cool, then add 2 cups sliced strawberries. Pour into a graham cracker crust pie shell. Cool in a refrigerator for two hours. Garnish with whip topping and fresh strawberries.

Ingredients:

  • 1 box brownie mix
  • 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 brownie 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.

Ingredients:

  • 3 lbs. fresh strawberries, sliced
  • 2 (8 oz.) tubs fat-free whipped topping (or use regular or light)
  • 1 (14.4 oz.) box graham crackers
  • 1/4 cup milk chocolate chip morsels

Directions:

  1. Spread a small amount of whipped topping on the bottom of a 9×13-inch baking pan. Place 5 graham cracker sheets down the middle and break 2 more sheets into crackers to fit down the sides. Lightly cover the top of the graham crackers with more whipped topping and then a layer of sliced strawberries. Repeat three times, until you have four layers of graham crackers (you may be a few crackers short on the top layer, but that’s ok). You’ll end with a layer of strawberries on top.
  2. Place milk chocolate chip morsels in a plastic bag. Microwave in 10 second intervals until melted. Snip the end of the plastic bag and drizzle chocolate over top of cake.
  3. Refrigerate covered for at least four hours, or until the crackers have softened completely. Cake will last well for two days. It will still be good on the third day, but the strawberries will start to get juicy and leak into the whipped topping. It will still taste good, but it won’t be as pretty….

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