Monday, June 30, 2014


1 graham cracker pie shell
1 carton (8-oz) frozen whipped topping, thawed
1 tsp lemon juice
1/3 cup granulated sugar
1 brick (8-oz) cream cheese, softened to room temperature
1 1/4 cups coarsely chopped Keebler (or other brand) rainbow bite-size cookies
red, white and blue sprinkles for garnish

With electric mixer, blend cream cheese until fluffy; add the sugar and lemon juice. Beat until completely blended and sugar is dissolved.

Gently fold the whipped topping and cookies into the cream cheese mixture. Transfer mixture to the pie shell.

Sprinkle the colorful sprinkles over the top.

Refrigerate or freeze for a couple of hours before serving.

Thursday, June 26, 2014


  • 1/2 cup chopped pecans
  • 1/2 cup butter, softened and divided
  • 1 cup firmly packed light brown sugar
  • 2 tablespoons rum  (or an equal to amount of rum extract)
  • ripe bananas
  • 3/4 cup granulated sugar 
  • large eggs 
  • 3/4 cup milk 
  • 1/2 cup sour cream 
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose baking mix
  • 1/4 teaspoon ground cinnamon

  1. 1. Preheat oven to 350°. Bake pecans in a single layer 8 to 10 minutes or until toasted and fragrant, stirring once.
  2. 2. Melt 1/4 cup butter in a lightly greased 10-inch cast-iron skillet or 9-inch round cake pan (with sides that are at least 2 inches high) over low heat. Remove from heat; stir in brown sugar and rum.
  3. 3. Cut bananas diagonally into 1/4-inch-thick slices; arrange in concentric circles over brown sugar mixture. Sprinkle pecans over bananas.
  4. 4. Beat granulated sugar and remaining 1/4 cup butter at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until blended after each addition. Add milk and next 2 ingredients; beat just until blended. Beat in baking mix and cinnamon until blended. (Batter will be slightly lumpy.) Pour batter over mixture in skillet. Place skillet on a foil-lined jelly-roll pan.
  5. 5. Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack 10 minutes. Run a knife around edge to loosen. Invert onto a serving plate, spooning any topping in skillet over cake.
  6. Note: This cake recipe was published in Southern Living magazine in 2011. It was submitted by one of our local Grapevine, Texas residents.

Wednesday, June 25, 2014


This is a recipe I got from TOH. They titled it Fourth of July Cake but without the flags it would be perfect for any day.

  • 1 prepared angel food cake (8 to 10 ounces)
  • 2 quarts strawberry ice cream, softened
  • 1 quart vanilla ice cream, softened
  • 2-1/2 cups heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • Decorative mini paper flags, optional

  • Cut cake horizontally into four equal layers. Place bottom layer on a serving plate; spread with half of the strawberry ice cream. Immediately place in freezer. Spread second cake layer with vanilla ice cream; place over strawberry layer in freezer. Spread third cake layer with remaining strawberry ice cream; place over vanilla layer in freezer. Top with remaining cake layer.
  • In a bowl, beat cream until soft peaks form. Add sugar; beat until stiff peaks form. Frost top and sides of cake. Freeze until serving. Decorate with mini flags if desired. Yield: 12-14 servings.

  • Monday, June 23, 2014


    1 pkg (12-oz) semisweet chocolate chips, divided
    1 stick butter, cut into pieces
    3 large eggs
    1 1/4 cups all-purpose flour
    1 cup granulated sugar
    1/4 tsp baking soda
    1 tsp vanilla extract
    1/2 cup chopped walnuts
    12 caramels, unwrapped
    1 tbsp milk

    Preheat oven to 350 degrees.
    Grease a 9" x 13" baking pan; set aside.

    In a large heavy-duty saucepan, melt 1 cup of the chocolate chips with the butter, stirring constantly until smooth. Remove from the heat and quickly stir in the eggs.

    Add the flour, sugar, baking soda, and vanilla to the chocolate mixture, stirring together well.

    Spread the batter into the prepared pan. Sprinkle the remaining chocolate chips and walnuts over the top.

    Bake at 350 degrees 20 to 25 minutes or until a wooden toothpick inserted in center comes out just slightly sticky. Do not overbake.

    Place caramels and milk in a small microwave-safe bowl and microwave 1 minute on high. Stir.  Microwave at 10 to 15 second intervals, then stir until completely melted. Drizzle over the warm brownies.

    Cool in the pan on a wire rack before cutting into 24 bars.

    Saturday, June 21, 2014


    • 3/4 cup all-purpose flour
    • 1/2 cup unsweetened cocoa powder
    • 1/2 tsp salt
    • 3/4 cup granulated sugar
    • 3/4 cup packed brown sugar
    • 1 1/2 sticks butter, melted
    • 2 tsp vanilla extract
    • 2 large eggs
    • 36 miniature peanut butter cup candies
    • Preheat oven to 350 degrees.
    • Grease muffin tins; set aside.
    • In a small bowl, combine the flour, cocoa powder, and salt; set aside.
    • In a large bowl, beat the two sugars, butter, and vanilla until combined. Beat in eggs, one at a time. Gradually beat in the flour mixture on low speed until just combined.
    • Fill muffin cups slightly less than 2/3 full of batter (should have enough for 36) and place a peanut butter candy in the center of each, pressing down slightly until almost level with the batter.
    • Bake 15 to 18 minutes or until a toothpick into the brownie part comes out clean.  Remove from oven and allow to cool in the pans on wire racks for 5 minutes. Remove from pans and cool completely on wire racks.

    Monday, June 16, 2014


    • 32 chocolate wafers, (about 6 1/2 ounces; see Note), plus 1 for garnish
    • 1/4 cup confectioners' sugar
    • 2 tablespoons canola oil
    • 2 tablespoons skim milk
    • 1 tablespoon butter


    • 3 cups raspberries, fresh or frozen (thawed)
    • 2 tablespoons lemon juice
    • 1/4 teaspoon salt
    • 2 large egg whites, at room temperature (see Tip)
    • 1/2 cup granulated sugar
    • 1/2 teaspoon cream of tartar

    1. Preheat oven to 350°F. Coat a 9-inch pie pan with cooking spray.
    2. To prepare crust: Process 32 wafers, confectioners' sugar, oil, milk and butter in a food processor until finely ground. Press the mixture into the bottom and up the sides of the prepared pan, creating an even, dense crust. Bake for 12 minutes. Cool on a wire rack to room temperature, about 1 hour, pressing any puffed parts of the crust back into the pan.
    3. To prepare filling: Meanwhile, puree raspberries, lemon juice and salt in a blender or food processor until smooth. Strain through a fine-mesh sieve into a medium bowl, pressing with a rubber spatula to extract the juice; discard seeds.
    4. Bring 1 inch of water to a slow simmer in a large saucepan. Combine egg whites, granulated sugar and cream of tartar in a 3-quart stainless-steel bowl. Beat with an electric mixer on medium speed until foamy. Set the bowl over the simmering water and continue to beat on medium speed, moving the mixer around, until the mixture is glossy and thick, about 3 1/2 minutes. Increase the speed to high, and continue beating over the simmering water until very stiff and glossy, about 3 1/2 minutes more (the eggs will be at a safe temperature, 160°F, at this point). Remove from the heat (be careful of the escaping steam) and continue beating on medium speed until room temperature, 3 to 5 minutes.
    5. Fold the raspberry puree into the meringue until combined. Pour the raspberry filling into the pie crust; crumble the remaining chocolate wafer over the top. Place the pie on a level surface in your freezer and freeze until solid, at least 6 hours. To serve, let the pie stand at room temperature until softened slightly, about 10 minutes, before slicing.

    Friday, June 13, 2014


    1/4 cup + 3 tbsp blueberry preserves, divided
    1 brick (8-oz) cream cheese, softened
    1 1/2 cups half and half cream
    3/4 cup sugar
    1/2 cup whole buttermilk
    1 1/2 tsp vanilla extract
    1/4 tsp almond extract
    1/8 tsp salt
    1 cup fresh blueberries
    2 tsp lemon zest

    Process all ingredients, except blueberries and lemon zest, in a blender for 30 seconds or until very smooth. Mash the blueberries and stir the berries and lemon zest into the mixture. Cover and chill at least 2 hours or up to 2 days.

    Pour mixture into the freezer container of a 1 1/2-quart electric ice cream maker; freeze according to the manufacturer's directions.

    May be stored in an airtight container in the freezer for up to 1 week.

    Note: Check out the ice-cream pie recipe on this blog that uses this ice-cream.


    1 pkg (10-oz) Lorna Doone shortbread cookies
    1/3 cup butter, melted

    Process cookies in a food processor until finely ground; stir butter into crumbs.

    Lightly grease or spray with nonstick cooking spray a 9-inch freezer-safe pie plate.

    Press the crumb mixture over the bottom and up the sides of the pie plate. Freeze for a half-hour or until set.

    1/2 cup blueberry preserves, divided
    1 recipe blueberry buttermilk ice cream (recipe on this blog)

    Sweetened whipped cream
    fresh blueberries
    fresh blackberries
    lemon peel twists

    Spread half the blueberry preserves over the set crust. Spread half the ice cream over the preserves. Repeat layers with the remaining preserves and ice cream.

    Top pie with the whipped cream and arrange berries and lemon twists on top to garnish.

    Thursday, June 12, 2014


    I got this recipe today in an email from Kraft Foods. With Father's Day weekend coming up I thought it would be a perfect recipe to share.

    cups  popped popcorn
    slices  cooked OSCAR MAYER Butcher Thick Cut Hickory Smoked Bacon, chopped
    cup  PLANTERS COCKTAIL Peanuts, chopped
    pkg.  (11 oz.) caramels
    Tbsp.  milk

    HEAT oven to 250ºF.
    SPREAD popcorn onto 2 rimmed baking sheets sprayed with cooking spray; sprinkle with bacon and nuts.
    MICROWAVE caramels and milk in microwaveable bowl on HIGH 3 min. or until caramels are melted and sauce is well blended, stirring every minute. Drizzle over popcorn.
    BAKE 45 min., stirring every 15 min. Remove from oven; stir. Cool completely in pans, stirring occasionally to break up large pieces.

    Wednesday, June 11, 2014


    • 1 cup unsalted butter, softened
    •  1-1/2 cups sugar
    •  1/2 cup packed brown sugar
    •  1-1/2 teaspoons grated lemon peel
    •  2 tablespoons lemon juice
    •  3 cups all-purpose flour
    •  1 teaspoon baking soda
    •  1/4 teaspoon salt
    •  1/4 teaspoon cream of tartar
    •  4 teaspoons coarse sugar
    • Preheat oven to 350°. 
    • In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs. Beat in lemon peel and juice. In another bowl, whisk flour, baking soda, salt and cream of tartar; gradually beat into creamed mixture.
    • Shape 1/4 cupfuls of dough into balls. Place 6 in. apart on greased baking sheets. Flatten to 3/4-in. thickness with bottom of a measuring cup. Lightly brush tops with water; sprinkle with coarse sugar.
    • Bake 12-15 minutes or until light brown. Remove from pans to wire racks to cool completely. Store in airtight containers.Yield: 14 cookies.
    Note: This is a TOH recipe.

    Thursday, June 5, 2014


    • 3/4 cup all-purpose flour {King Arthur All-Purpose Flour}
    • 3/4 cup granulated sugar
    • 1/4 teaspoon salt {Sea Salt}
    • 1/2 cup (1 stick) unsalted butter, softened
    • 2 large eggs
    • 2 tablespoons lemon zest
    • 2 tablespoons lemon juice
    • For the tart lemon glaze:
      • 4 tbsps lemon juice
      • 8 tsps lemon zest
      • 1 cup icing sugar
      1.  Preheat the oven to 350 degrees.
      2. Grease an 8×8 inch baking dish with butter and set aside.
      3. Zest and juice two lemons and set aside.
      4. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
      5. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.
      6. Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.
      7. Pour into baking dish and bake for 23-25 mins, should turn golden around the edges.
      8. Allow to cool completely before glazing. Do not overbake, or the bars will dry.
      9. Filter the powdered sugar and whisk with lemon zest and juice.
      10. Spread the glaze over the brownies with a rubber spatula and let glaze set.
      11. Cut into bars and serve.


    • Pastry for single-crust pie (9 inches)
    •  3/4 cup confectioners' sugar
    •  2/3 cup sugar
    •  3 tablespoons cornstarch
    •  2 tablespoons all-purpose flour
    •  Dash salt
    •  1 teaspoon vanilla extract
    •  MERINGUE:
    •  Dash cream of tartar
    •  1/4 cup sugar
    • Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights.
    • Bake at 450° for 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack.
    • Meanwhile, in a small bowl, beat confectioners' sugar and peanut butter until crumbly, about 2 minutes. Set aside.
    • In a large heavy saucepan, combine the sugar, cornstarch, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
    • Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in butter and vanilla.
    • Sprinkle 1 cup peanut butter mixture over crust. Pour hot filling over top.
    • In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Sprinkle with remaining peanut butter mixture.
    • Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving. Store leftovers in the refrigerator. Yield:8 servings.
    • Editor's Note: Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
      Note: This recipe is from TOH.