Favorite Ingredients Friday / Freezer Edition 2

FRUIT CRISP MIXTURE

6 cups oats

3 cups nuts (optional)

1 1/2 cups brown sugar, packed

1 1/2 cups butter or margarine , melted

2 tsp cinnamon

Mix all ingredients in a large bowl. Divide among 6 freezer bags. Store in freezer. To make fruit crisp, place fresh, frozen or canned fruit in bottom of baking dish. Sprinkle fruit crisp mixture on top. Bake at 375 for about 25-30 minutes.

My grandma kept this in the fridge all the time, and we loved her fruit crisps.

BLUEBERRY CHEESECAKE

Today is National Blueberry Cheesecake Day.

2 (8 oz.) pkgs. cream cheese, room temperature
4 eggs
1 pt. sour cream
1 3/4 c. sugar
2 tsp. vanilla
1 can blueberry pie filling, chilled
1 graham cracker pie crust

Combine cream cheese and 1 cup sugar; beat until smooth. Add eggs, one at a time, beating well after each addition. Add 1 teaspoon vanilla. Pour into graham cracker pie crust. Bake for 40 minutes at 350 degrees. Let cool for 10 minutes. Combine sour cream, 3/4 cup sugar, and 1 teaspoon vanilla. Pour over cheesecake. Bake for 15 minutes at 350 degrees. Cool. Top with blueberry pie filling.

Strawberry Pizza

For the crust:

2 cups of self-rising flour
2 sticks of real butter
1 cup of chopped pecans

Bake at 450 degrees until brown.

For the filling:

1 8 oz. package of cream cheese
1 box of powered sugar
1 container of cool whip

Blend together and spread over cooled crust.

Top with sliced strawberries and strawberry gel.


This is a pretty simple recipe and it's soooo good!! My future DIL Jenny made this for us while visiting here this weekend. AWESOME stuff!

Today is...

National Chocolate Chip Day....
In honor of that here is a fave family recipe.

SIMPLE CHOCOLATE CROISSANTS

1 pkg refrigerated crescent rolls
mini chocolate chips
3 tbs melted butter
1 egg white
confectioner's sugar
sliced almonds

Unroll and flatten dough; separate into triangles. Brush with melted butter. Sprinkle 1-2 tsp mini chocolate chips on each triangle. Roll each triangle into crescent shape and place on ungreased cookie sheet.
In small bowl, add 2 tsp water to egg white and mix well with fork or whisk. Brush the top of each croissant with egg wash. Top with sliced almonds, if desired.
Bake in preheated 375 oven for approx. 15 minutes. Let cool briefly and then remove from cookie sheet. Use a sieve to add a dusting of confectioner's sugar on top of each.

Scrumptious Sunday / Pies

Abracadaquiri Pie Recipe - (Low-Fat Strawberry)

This strawberry pie is not only yummy, it is also low fat. It uses frozen strawberries so you can make it at any time of the year. Plan ahead to freeze this no-bake pie overnight before serving.

INGREDIENTS:
1 cup crushed, low-fat graham crackers
2 Tablespoons sugar
2 Tablespoons light butter or margarine, melted
1 can (14 oz) low-fat sweetened condensed milk
1/2 cup frozen strawberry daiquiri mix concentrate, thawed
1 cup frozen strawberries in light syrup, thawed
2 cups light frozen whipped topping, thawed
Fresh strawberries for garnish (optional)

PREPARATION:To make crust, combine graham crumbs, sugar, and butter in a small bowl. Spray an 8-inch springform pan with non-stick spray. Press crumb mixture evenly over bottom of pan.
Place crust in freezer while you prepare filling. Beat low fat sweetened condensed milk and daiquiri mix on low speed of electric mixer. Add strawberries and beat again until well blended. Fold in whipped topping. Pour into prepared crust. Cover with plastic wrap and freeze overnight. To serve, run a knife around edge of pan and remove sides. Garnish individual pieces with fresh strawberries, if desired.
Yield: 10 servings

Theme for Scrumptious Sunday
Tenth Edition
Sunday, May 4, 2008
~Pies~

Whoopie Pies

Today is National Eskimo Pie day, so to celebrate, here is my recipe for Whoopie Pies.

2 cups all-purpose flour

1 cup butter

1/2 cup unsweetend cocoa powder

1 egg

1/2 cup hot water

1 tablespoon butter

1 teaspoon vanilla extract

1 3/4 cup confectioners' sugar

1 teaspoon baking soda

1/4 cup peanut butter

1 cup white sugar

1/2 cup milk

Directions:

1. Cream together 1 cup of the butter and the egg. Add 1 cup white sugar, vanilla, and hot water. Stir in the flour, cocoa, and baking soda and mix well.

2. Drop by the teaspoon onto ungreased cookie sheet and bake at 375 degrees for 10 to 12 minutes. Sandwich cookies together with Peanut Butter Filling.

3. Peanut Butter Filling: Blend 1 tablespoon butter with peanut butter. Stir in confectioners' sugar and add enough milk to make the filling soft enough to spread. Spread between the flat sides of two cookies and sandwich together.

Applebees Blondies

Applebees Blondies

2 1/2 c. flour

1/2 tsp. salt

1 1/2 c. brown sugar, packed

3/4 cup butter or margarine, softened

3 eggs, large

3 tsp. vanilla extract

1 (11 oz.) pkg. white chocolate chips

Maple Butter Sauce:

1 cup white sugar

1 pint heavy cream (use a little in the cornstarch)

1/4 tsp. maple flavoring

1/2 tsp. vanilla extract

2 Tbsp. butter or margarine

2 Tbsp. cornstarch

Brownies: Preheat oven to 375° F. Coat a 13 X 9 X 2" baking pan with non-stick spray. In a small bowl, stir flour and salt together; set aside. In a large mixer bowl at medium speed, beat brown sugar and butter until fluffy. Beat in eggs and vanilla. At low speed, beat in flour mixture just until moistened. By hand, stir in white chocolate chips. Spread evenly in pan. Bake 15 to 20 min. until lightly browned. Cool pan on a wire rack. Cut into bars.

Maple Butter Sauce: Prepare cornstarch by adding a little of the cream this will be used at the very last for thickening. In a small, heavy saucepan, combine first five ingredients and stir continuously with wire whisk until sugar is dissolved and mixture is hot. Slowly add dissolved cornstarch and continue to stir until mixture thickens.

Top blondie with scoop of vanilla ice cream and then pour the Maple Butter Sauce over all. Don't forget the chopped walnuts!

Chocolate Dreams Dessert

Today is National English Toffee Day, so this is to honor that!

1 c. flour
1 stick butter, softened
1 c. chopped pecans
Mix together and pat into 9 x 13 inch pan and bake at 350 degrees for 10 minutes.

FIRST LAYER:
1 c. confectioners' sugar
1 (8 oz.) pkg. cream cheese, softened
1 c. whipped topping (reserve remainder of lg. container for top)
Mix together and spread on pastry.

SECOND LAYER:
1 (3 1/2 oz.) pkg. instant vanilla pudding mix
1 (3 1/2 oz.) pkg. instant chocolate pudding mix
2 c. milk (make this way, not by directions on box)
1 English toffee or chocolate candy bar ( I use Heath bars)

Whip pudding mixes with milk. Spread on 1st layer. Spread with remaining whipped topping from what is left of large container. Sprinkle with grated candy bar. Chill.
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This is a great 9"x13" pan to bake it in.

It is Corelle and yes, it's red! only $12.99

Deep Fried Twinkies

6 Twinkies
Popsicle sticks
4 cups vegetable oil
Flour for dusting
1 cup milk
2 tablespoons vinegar
1 Tablespoon oil
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt





Directions





1. Chill or freeze Twinkies for several hours or overnight.


2. Heat 4 cups vegetable oil in deep fryer to about 375 degrees.


3. Mix together milk, vinegar and oil.


4. In another bowl, blend flour, baking powder and salt.


5. Whisk wet ingredients into dry and continue mixing until smooth. Refrigerate while oil heats.


6. Push stick into Twinkie lengthwise, leaving about 2 inches to use as a handle, dust with flour and dip into the batter. Rotate Twinkie until batter covers entire cake.


7. Place carefully in hot oil. The Twinkie will float, so hold it under with a utensil to ensure even browning. It should turn golden in 3 to 4 minutes. Depending on the size of your deep fryer, you might be able to fry only one at a time, two at the most.


8. Remove Twinkie to paper towel and let drain. Remove stick and allow Twinkie to sit for about 5 minutes before serving.


Makes 6.