Angel Food Cake & Berries Delight

 This recipe is really easy and delicious.  Two of my favorite things.  The other night we went

to an end of season party for my daughters volleyball team.  One of the other moms brought this and its was so good I had to find out how it was done.  Here is my spin on Robin's great dessert that was enjoyed by many.  This is a great summer dessert. It's fresh, light and yummy. I'm going to give you my version, which involves a store bought angel food cake (I got mine at Sam's Club). 

 I like their cake because it's huge and fresh.  If you feel really

ambitious you can make your angel food cake from scratch or a box recipe.  I prefer to buy mine.

What you need:

1 Angel food cake

1 8 ounce container of cool whip

1 small box white chocolate pudding mix (3.56 oz)

2 cups milk

1 1/3 cup fresh blueberries

1 1/3 cup fresh sliced strawberries

1/2 cup fresh raspberries

What to do:

1. Measure 2 cups cold milk into medium sized bowl & add pudding mix.

2. Mix with wire whisk until blended well and put in fridge.

3. Wash berries and set aside to dry.

4. Cut angel food cake into cubes and put in Ziploc bag until ready to use.

I used about 2/3 of the Sam's club angel food cake because its so huge.  If its a
smaller one you'll need to use the whole cake.  I cut into slices and
then cut the slices into cubes.  Bite size pieces.

5. Stir cool whip into chilled pudding mix and fold gently until well blended.

6. Now gently add 1 cup blueberries and 1 cup strawberries
folding in with large spoon til well blended.

I held out 1/3 cup blueberries and sliced strawberries to garnish the top.
I also used 1/2 cup raspberries on top.  I chose not to fold them into the
dessert because they're so delicate I thought they'd fall apart.

7. Now put into the fridge and chill before eating.

You can do any kind of berries in this you like.  Have fun with it
 and adjust to your taste.  I wouldn't make this too far ahead of time
because you don't want the angel food cake to get soggy.

It's really easy to just throw together at the last minute if you have the berries, cake pieces
 and pudding-cool whip mixture ready to go.  Just mix together, garnish with berries and enjoy!!
  The only problem with this is you'll want seconds and thirds.

Lemon Rice Krispie Treats

If you like lemon you'll love these!  This is a quick, easy and 

delicious twist on Rice Krispie Treats.

I love any kind of cookie you can pull together in a matter of minutes and these don't disappoint.

I like how quick and easy these are and the fresh lemon flavor.  I found this recipe on Pinterest, it comes from a blog called sweetasacookie.com  I really didn't switch up this recipe,

 just followed her instructions and they turned out great!  

These are really good and great for a crowd or gathering.

What you need:

4 1/2 table spoons butter

zest of 1 lemon

juice of 1 lemon

1 and 1/2 10 oz. bags marshmallows

2/3 cup Duncan Hines Lemon Supreme cake mix

6 generous cups Rice Krispies

What to do:

1. Grease 9 x 13 or 8 x 8  baking dish.

2.  In large pan melt butter and add lemon zest and juice.

3. Add marshmallows and stir until completely melted.

4.  Slowly stir in the dry cake mix.

5.  Remove from heat and stir in Rice Krispies.

6.  Using greased spatula press mixture into greased pan.

7.  Cool for about 30 minutes, cut and enjoy!

Lemon Blueberry Bread

For my daughter's wedding last fall we decided to serve a variety of breads at the reception. 

 I started searching for bread recipes that had appeal and found this one. 

 It's pretty to look at and delicious to eat!

I've always had a soft spot for almost anything lemon flavored,
throw in the blueberries and I'm sold.

What you need:

1 1/2 cups flour & 1 tablespoon flour, divided

2 teaspoons baking powder

1/2 teaspoon salt

1 cup plain yogurt

1 cup sugar

3 large eggs

2 teaspoons grated lemon zest (approx. 2 lemons)

1/2 teaspoon pure vanilla extract

1/2 cup vegetable oil

1 1/2 cups fresh or frozen blueberries, thawed and rinsed

(I used fresh blueberries and loved how it turned out)

For lemon glaze:

1 cup powdered sugar

2 to 3 tablespoons lemon juice

What to do:

1, Preheat oven to 350 degrees

2. Grease bottom and sides of 9 x 5 loaf pan and dust with flour, tapping out excess

3. In medium bowl, mix together flour, baking powder and salt

4. In large bowl, whisk together yogurt, sugar, eggs, lemon zest, vanilla and oil

5. Slowly mix dry ingredients into the wet ingredients

6. In separate bowl, mix blueberries with the remaining 1 tablespoon flour.

Then fold them very gently into the batter.

7. Pour batter into prepared loaf pan and bake for 50 to 55 minutes or 

until toothpick inserted comes out clean.

8. Let cool in the loaf pan for about 10 minutes. Then remove loaf onto

wire rack for cooling.  Place wire rack on a cookie sheet.

9. While loaf is cooling, mix lemon glaze,with a toothpick, poke holes in top of bread loaf

10. Pour the lemon glaze over the loaf, covering completely.  

Let stand at least 15 minutes before serving.

This is fresh and light in flavor.  Find someone to share it with 

or you'll find yourself eating the entire thing, its that good!

Thanks to sweetpeaskitchen.com where I found this great recipe.

If I'm going to bake I like to go big, so I doubled the recipe and it worked perfectly.

This is a great recipe that I will definitely be making more of. It has a great mixture of tang, from the lemon juice and sweetness from the sugary glaze. . . by the way, it was a hit at the reception!

Add a scoop of berry or lemon sherbert or vanilla ice cream and it makes a great dessert.

1 1/2 cups + 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup sugar
3 large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
Read more at http://sweetpeaskitchen.com/2011/05/lemon-blueberry-yogurt-loaf/#2Lvg2XA75a6CL1yU.99

1 1/2 cups + 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup sugar
3 large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
Read more at http://sweetpeaskitchen.com/2011/05/lemon-blueberry-yogurt-loaf/#2Lvg2XA75a6CL1yU.99

For the Loaf:
1 1/2 cups + 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup sugar
3 large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
Read more at http://sweetpeaskitchen.com/2011/05/lemon-blueberry-yogurt-loaf/#2Lvg2XA75a6CL1yU.99

For the Loaf:
1 1/2 cups + 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup sugar
3 large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
Read more at http://sweetpeaskitchen.com/2011/05/lemon-blueberry-yogurt-loaf/#2Lvg2XA75a6CL1yU.99

Cracker Candy

What you need:

Package of club crackers (aprox 1 1/2 sleeves of crackers)

3/4 cups brown sugar

1 and 1/2 cubes butter/margarine

1 package( or aprox 2 cups) milk chocolate chips

3/4 cup chopped pecans or walnuts

1/4 to 1/2 cup heath toffee bits or chopped up white choc bits (or both)

Cooking spray

parchment paper

What to do:

1. Spray cookie sheet with cooking spray, line with parchment paper and spray paper with cooking spray.

2. Preheat oven to 350 and lay crackers on parchment paper so its completely covered with crackers

3. Melt butter and add brown sugar, cook on low to medium heat, until boiling.  

Then stir constantly for 3 minutes and remove from heat.

***Be sure not to over cook, its important to only heat at a boil for 3 minutes.

4.  Pour butter and sugar mixture over the crackers, then spread mixture completely over crackers.

5.  Bake at 350 for 5 minutes.

6.  Turn off oven, remove cookie sheet and cover crackers/brown sugar mixture with chocolate chips.

7.  Put cookie sheet back in the oven (that has been turned off) for 3 to 4 minutes.

8.  When chocolate chips are warm and melted spread over crackers, then top with chopped nuts and heath bits or white chocolate bits or what ever sounds good to you.

9.  Once all the toppings are on crackers, I spray the back of a spatula with cooking spray and use it to gently pat down the toppings into the melted chocolate.

10.  Now place in the refrigerator for a couple of hours.  When its completely cooled and hardened, break into bits and your cracker candy is ready to eat!

I discovered this last year after going to a Christmas party where it was served.  I started looking for ways

to make my own and this recipe is what I came up with.  It can also be done with Ritz crackers as well, just break them into pieces and scatter on cookie sheet, then follow all the steps as directed above.

This stuff is really good.  It's easy to make, great to share with friends, neighbors or to enjoy at a gathering.

Salted Nut Roll Bars

What you need:

1 10 oz. bag miniature marshmallows

1 bag Reese's peanut butter chips

1 - 15 oz jar dry roasted peanuts

1 can condensed milk

4 tablespoons butter

cooking spray

parchment paper

What to do:

1. Spray 9 x 13 baking pan with cooking spray and place parchment paper inside pan.

Be sure to spray parchment paper with cooking spray as well.

2. Put 1/3 of the jar of dry roasted peanuts in pan on sprayed parchment paper, spreading around.

3. Melt peanut butter chips and butter over low heat, stirring constantly.  It will be a pasty consistency.

4. Remove from heat and add can of condensed milk, stirring til mixed completely.

5. Now add marshmallows and 1/3 jar peanuts and stir until completely coated.

6. Pour this mixture into 9 x 13 pan on top of peanuts already placed in pan.

7. Spread as best you can and add remaining 1/3 jar of peanuts to top.

8.  Let cool (I put it in the fridge for a while, it made cutting them easier) cut into bars and enjoy!

These cookies remind me of a peanut log or a payday bar --- only they're better!!

I found this recipe on Pinterest  and it led me to littlediaryontheprairie.com where I

found great pictures and step by step instructions.  I'll definitely be back to this site to check out

what looked like LOTS of great recipes.  

This cookie is a no bake cookie (which I love).  It's super easy and quick.  These disappeared the

day I put them out for all to enjoy.  I'll be making more soon.  Try these they're delicious.

Creamy Carmel Dip

This stuff is the best!!!  A family favorite that we used to eat a lot many years ago. I don't know why we quit making this . . . but we brought it back just recently when we decided to serve it at my daughters wedding reception.  So delicious, easy to make and great for a fall treat with fresh crisp apples.  All you need for this is three simple ingredients.

WHAT YOU NEED:

1 - 4 oz package cream cheese

1 -  heaping cup powdered sugar

1 17 oz. jar Mrs. Richardson Butterscotch Carmel

 6 to 8 apples sliced

WHAT TO DO:

1. Let cream cheese soften to room temperature.

2. Beat cream cheese with mixer until soft and creamy

3. Add powdered sugar beating with mixer until creamy.

4. Gradually add in the entire jar of Mrs. Richardson Butterscotch Carmel

blending with mixer until creamed together well

5. Slice apples

Now it's ready to enjoy!  Just dive in with the apple slices.  I think you're going to like this one!
It's good for a crowd or just sharing with your family. 



Ginger Snap Cookies

Gr'ma Larene's Famous Molasses Cookies

What you need:

1 cup butter flavored shortening

1 cube margarine

2 cups sugar

2 eggs

1/2 cup molasses (Braer Rabbit Brand works best)

4 cups flour

4 teaspoons baking soda

1 teaspoon ground cloves

1 teaspoon ground ginger

2 teaspoons cinnamon

1/2 teaspoon salt

What to do:

1. Mix together shortening, margarine, sugar, eggs and molasses.

2. In separate bowls mix together flour, baking soda, ground cloves, ground ginger, cinnamon and salt.

3. Gradually add flour mixture to sugar mixture.

4.  After mixing completely, roll into walnut size balls and then roll in sugar.

5. Bake on ungreased cookie sheet at 350 degrees for 8 to 12 minutes

Cookie should be crispy around the edges and chewy in the middle.  

Every oven bakes differently so you'll have to experiment a little bit.

6. Cool on cookie rack.

This is a recipe I've been wanting to try for a long time and finally did. We were recently in Cedar City, Utah and grabbed a sandwich at a place called "The Grind" located in the old part of town.  The food was delicious and their ginger snap cookies were humongous and totally delicious.  They inspired me to try this recipe that originated with my neighbor and has been a family favorite of theirs for a long time. . . now it's going to turn into a family favorite of ours.  These cookies are just delicious and have a great taste and texture.  Give them a try and I don't think you'll be disappointed.

Golden Graham's Smore Bars

What you need:

3/4 cup light corn syrup

4 tablespoons butter

1 package or 2 cups milk chocolate chips

1 teaspoon vanilla

One 12 oz. box Golden Grahams cereal (8 to 9 cups)

10 oz bag or approx. 4 cups mini marshmallows

What to do:

1. Measure out and pour cereal into a large bowl.

2. Grease 9 x 13 pan (I use cooking spray).

3. Heat corn syrup, butter, chocolate chips and half of the mallows to low boil,

 being sure to stir constantly. As soon as it begins to boil, remove from heat and add vanilla.

4. Pour melted mixture over the cereal, gently toss until cereal is coated.

5. Fold in remaining two cups of marshmallows.

6. I sometimes tuck a few extra marshmallows here and there on tip just for looks.

7. Pour cereal mixture into 9 x 13 greased pan and press down.

8.  Let stand for about an hour and they're ready to cut.

If your house is like mine these will be cut into way before they're cooled, set and ready for cutting.

This is another family favorite that we've been making for years.  I like this recipe because it's easy, fast, and you don't have to turn on your oven or baking timer. 

When it comes to the step where you press down the mixture in the pan, I like to make sure my hands are washed and thoroughly clean then I spray one hand with the cooking spray and use it to press down the gooey mixture.  It makes it so easy to get in the corners and wherever you need to.

You can also put the pan in the fridge for about a half hour and it speeds up the cooling process.

This makes it easier for it to be firmed up make a clean cut for serving.

  I hope you enjoy these simple and delicious treats as much as we have!



Scotcheroos Recipe

This recipe came via Taylor Keleher and her mom Natalie Dallinga. Thanks ladies!
These are really delicious and could be highly addictive(maybe its the sugar rush).  

The pan of Scotcheroos didn't last 24 hours at my house.

What you need:

1 cup of white sugar

1 cup Karo syrup

1 cup peanut butter

6 cups rice krispies

6 oz. butterscotch chips

6 oz. chocolate chips ( I used milk chocolate chips)

cooking spray or butter/margarine

What to do:

1. Mix sugar and Karo in large pan.

2. Bring to a full boil, then remove from heat.

3. Add peanut butter and mix gently and well.

4. Add rice krispies and mix until completely coated.

5. In greased 9 x 13 pan, push down lightly until smoothed over on top.

6. Melt butterscotch and chocolate chips ( I did mine in the microwave)

cooking for about 60 seconds then stirring and cooking another 30 and repeating til melted.

7. Stir well, spread over top of rice krispies

8. Cool (I put mine in the fridge for a little bit) and cut.

These are a really easy, sweet, rich and  topped with chocolate.  What's not to like?  The only problem I had with these is that I believe they could be highly addictive.  I had eaten these in the past at special gatherings but had never tried making them. I think this recipe is a treasure, one that I for sure want to hang onto! Thanks Taylor for sharing your mom's recipe . . . sure to be enjoyed by many.

Strawberry Cream Cheese Braid

What you need:
 An 8 ounce package of cream cheese
 1 and 1/2 cups powdered sugar
 1 teaspoon vanilla extract
bread dough that equals one loaf (you can use frozen dough thawed or make your own)  I used the Milk and Honey Recipe on my breads page.
About 1/4 cup granulated white sugar mixed with 1/2 teaspoon cinnamon
Desired amount of strawberries (about 8 to 10) washed and sliced


What to do:
 1. Thaw bread dough(Rhodes dough or something similar) completely or make recipe of bread dough.
2. On lightly floured surface, roll out bread dough into large rectangle.  I did mine a little smaller                       than an average sized cookie sheet.
3. Let cream cheese soften to room temperature or soften in microwave, mix with powdered sugar and vanilla til creamy.

4. Spread cream cheese mixture into a rectangle in the center of dough (see pictures below).
5. Spread desired amount of washed, dried and sliced strawberries.
6. Sprinkle with aprox. 2 table spoons of powdered sugar as shown below and sprinkle strawberries and dough with the cinnamon sugar mixture.

7. Cut pizza dough (I used my kitchen scissors) in about 1 inch strips.  I left a bigger piece at both ends and just folded toward center ingredients before I started alternating individual strips.
8. Alternate folding dough strips over ingredients
9. You now have a beautiful strawberry cream cheese braid!  Brush with melted butter and sprinkle top with cinnamon sugar mixture.
10. Put on cookie sheet that has been sprayed with cooking spray and bake at 400 degrees for about   20 minutes or until golden brown.I think this would be great with a can of apple pie filling or blueberry filling and cream cheese mixture as well.  I'll let you know when I try it.  Enjoy!  My friend Debbie was going to make this and top it with a powdered sugar glaze, which sounds delicious.  I'll let you know how it turns out. . .

Banana Cream Poke Cake

What You Need:
1. Yellow cake mix (water, egg & oil)
2. Large box of Jello brand banana pudding (3 cups milk)
3. Cool whip
4. 20 vanilla wafers (8 to crush for top and 12 to top individual cake pieces
5. 1/4 cup sliced almond
6. 1 banana to top individual cake pieces (if desired)

 What to do:
1. Prepare cake mix according to directions on box and bake in a 9 x 13 baking pan

2. Let cool for a few minutes and use wooden spoon handle to poke holes in the cake top.  

Make sure they go all the way to bottom of the pan (see pictures below for an example)
3. Prepare banana pudding according to directions on box and let chill for a few minutes

4. Pour pudding on top of yellow cake, making sure to get pudding in holes and 

spread across top until smooth.
5. Chill cake with pudding on top for about 15 minutes.

 Then top with cook whip, frosting until smooth.

6. Put 8 vanilla wafers (more if desired) in Ziploc baggie and crush with rolling pin. 

Sprinkle on cake top.
7. Sprinkle with almond slices
8. Garnish individual slices with vanilla wafer and banana slice.

This cake is light, fresh, and delicious.  The only problem is it goes down way to easy

 and you might want to eat a really BIG piece!  Or two or three.
My family loves banana cream pie, but I'm not a very good pie maker.  

This is a great alternative to banana cream pie. Enjoy!
I first saw this recipe on Pinterest and then found where it originated at thecountrycook.net

Blonde Brownies

What you need:

 2/3 cup margarine, melted

 2 cups brown sugar (packed)

 2 large eggs

 2 cups flour

 1 teaspoon baking soda

 1 teaspoon salt

 2 teaspoons vanilla

 1 cup chocolate chips

 1 cup chopped pecans (optional)

What to do:

 Preheat oven to 350. 

 Melt margarine, add to sugar in bowl and set aside.

 Beat eggs add to sugar and margarine.  

 Mix flour, baking soda, and salt.

 Fold in chocolate chips and pecans.                                                     

 Spread into 9 x 13 ungreased pan.

 Bake at 350 degrees for 30 minutes.

This recipe called for the dough to be spread into baking dish and then chocolate chips placed on top.  I mistakenly mixed them in the dough.  It was still really good and totally edible.  Put which ever twist you prefer. These are a good treat that will definitely satisfy your sweet tooth!!!