Strawberry Yum Salad

1 cup pretzels, crushed 

½ cup pecans, chopped 

¾ cup brown sugar 

¾ cup butter, melted 

2 cups strawberries, diced 

8 oz cream cheese, softened 

½ cup granulated sugar 

1 tsp vanilla 

8 oz whipped topping 

Mix together crushed pretzels, chopped pecans, brown sugar and melted butter. Spread on a large baking sheet with sides and bake at 400 degrees for seven minutes. Allow the mixture to cool and then break it into small pieces. 

Beat together softened cream cheese, granulated sugar and vanilla. Fold in whipped topping. Before serving, stir the diced strawberries and sugared pretzels and pecans into the cream cheese mixture.

Peanut Butter Banana Icecream

4 large ripe bananas
2 Tbsp peanut butter

1. Peel bananas and slice onto a plate or cookie sheet that fits in your freezer.  Freeze for two hours.

2. Place the banana slices in a food processor and puree until the mixture is creamy and smooth. Add the peanut butter and combine. 

Grilled Pineapple

1 pineapple, peeled, cored and cut into rings 3 Tbsp melted butter 1/4 teaspoon honey

1.	Place pineapple in a large resealable plastic bag. Add honey, butter, hot pepper sauce, and salt. Seal bag, and shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight.
2.	Preheat an outdoor grill for high heat, and lightly oil grate.
3.	Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.

Baked Peaches with Pecan Granola Topping aka Peach Crisp

5 fresh peaches, cubed

3/4 cup old fashioned oats

1/2 cup pure cane sugar

1/2 cup chopped pecans  

1/4 cup almond flour

1 Tbsp cinnamon

pinch of sea salt

1/4 cup coconut oil, melted

1/2 tsp vanilla

Heat oven to 375*.  Place peaches in an ungreased 8 x 8" pan.  Mix remaining ingredients until crumbly and top peaches.  Bake for 10-12 minutes.  Remove from oven and serve warm.

Crock Pot Cinnamon Almonds

My four year old niece Kaydence and I made these together on Christmas.  I think that the recipe called for much more sugar than necessary, but I wasn't able to get the egg white very frothy with a fork, so maybe the almonds didn't adhere as much of the sweeter as they could have otherwise.  This recipe is convenient in that it is made in the crockpot, but does require quite a bit of watching (stirring every 20 minutes for four hours).  However, the end result was perfectly sweet.

1 1/2 cups sugar 
1 1/2 cups brown sugar 
3 Tbsp cinnamon
⅛ tsp salt
1 egg white
2 tsp vanilla
1 lb. or 3 cups whole almonds
¼ cup water

Spray a slow cooker (at least 4 quart in size) with non-stick spray and line a baking sheet with parchment paper.

In a bowl, combine the sugar, brown sugar, cinnamon, and salt together until well blended.

In a large bowl, whisk together the egg white and vanilla until mixture becomes frothy. Add almonds and mix until coated.

Pour almonds into the slow cooker. Then add the cinnamon sugar mixture to the slow cooker. Stir until the almonds are well blended with the sugar mixture.

Cook on low for 3 hours stirring every 15 minutes. During the last hour mix in the ¼ cup water.

Spread the cooked almonds on to the lined baking sheet to cool. Allow to cool for 1 hour and them break up the almonds. There will be excess sugar left.

1 cup of Sugar
1 cup of Brown Sugar
3 Tablespoons of Cinnamon
1/8 teaspoon of Salt
1 egg White
2 teaspoons of Vanilla
3 cups of Almonds
1/8 cup of water
Directions:
In a bowl, whisk egg white and vanilla until it begins to get a little frothy. Stir in your almonds until the are all coated in the egg white and vanilla mixture. In a separate bowl, mix together sugar, brown sugar, cinnamon, and salt. Add Almonds to cinnamon mixture and toss until completely coated. Spray your slow cooker with non stick cooking spray.

Read more at http://www.sixsistersstuff.com/2013/09/slow-cooker-cinnamon-almonds.html#btCd5W4W5e5bSR1W.99

1 cup of Sugar
1 cup of Brown Sugar
3 Tablespoons of Cinnamon
1/8 teaspoon of Salt
1 egg White
2 teaspoons of Vanilla
3 cups of Almonds
1/8 cup of water
Directions:
In a bowl, whisk egg white and vanilla until it begins to get a little frothy. Stir in your almonds until the are all coated in the egg white and vanilla mixture. In a separate bowl, mix together sugar, brown sugar, cinnamon, and salt. Add Almonds to cinnamon mixture and toss until completely coated. Spray your slow cooker with non stick cooking spray.

Read more at http://www.sixsistersstuff.com/2013/09/slow-cooker-cinnamon-almonds.html#btCd5W4W5e5bSR1W.99

Apple Cider Caramel Sauce

Like many of the other recipes I really like, I tend to tweak things until I get the recipe "just right".  So when I saw this caramel sauce recipe, I had to try it.  Can you believe that up until a few years ago I didn't even like apple cider - silly me!  This recipe can also be found HERE.
 
2 cups apple cider
2 cups firmly packed light brown sugar
1 cup butter 
1/2 cup whipping cream
 

Cook cider in a 3-qt. saucepan over medium heat, stirring often, 10 minutes* or until reduced to 1/2 cup. Stir in remaining ingredients. Bring to a boil over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes. Remove from heat, and cool completely. Refrigerate until expiration date on whipping cream. 

To reheat, microwave at HIGH 10 to 15 seconds or just until warm; stir until smooth.

After 25 minutes I gave up and made the sauce with about 3/4 cup of reduced cider. 

Crockpot Sugar Free Applesauce

I realize that it isn't "apple season" right now, but I am just getting around to sharing the applesauce recipe that my soon to be niece, Kaydence, and I made together for Thanksgiving.  Reviewers said it tasted like apple pie filling and that it was sweet, which is great because it has no added sugar - just three simple ingredients.

3-4 pds apples, any variety
1 Tbsp. ground cinnamon
1 tsp. vanilla

Peel, core, slice and dice apples.  Add to crockpot.  Stir in cinnamon and vanilla.  Cook on low for 5-6 hours.  Eat as is or mash with potato masher.  Enjoy warm or chilled in the refrigerator.

 

Vanilla Bean Caramel Sauce

Jason loves caramel sauce and his co-workers love it too.  So when it came time to make small gifts for MY co-workers for Christmas this year, I thought - Homemade Caramel!  The caramel I usually make is the sea salt variety.  But I have a bunch of vanilla beans in the cupboard since I made my own vanilla this fall, so I decided to try this recipe instead.  It's good over ice cream, bread pudding, you can dip apples in it, etc. (Sorry for the cell phone camera pic!)

1 cup sugar
1¼ cups heavy cream
1 vanilla bean, split lengthwise
¼ tsp. coarse salt
½ tsp. vanilla extract

Spread the sugar in a layer over the bottom of a large saucepan.  Place over medium-low heat, and watch carefully.  When the sugar begins to liquefy around the edges, use a heatproof spoon to gently stir it towards the center.  Continue stirring gently until all the sugar is melted.

Once the caramel reaches a deep amber color, immediately remove the sauce pan from the heat.  Measure out the heavy cream into a bowl and scrape the seeds from the vanilla bean and add to the bowl with the cream in it.  Microwave for one minute to warm up (this is to try and keep it from seizing up the caramel when you add it).

Carefully whisk half of the heavy cream mixture into the caramel sauce.  The mixture will steam and bubble continuously.  Stir until the cream is well incorporated, then whisk in the remaining cream.  If the caramel seizes and gets hard, stir over low heat until the hard parts melt and combine with the liquid.  Stir in the salt and the vanilla.

Store in an airtight container in the fridge.  Reheat on low heat in a saucepan if desired.

 

Lemon Cake with Lemon Curd Cream Cheese Frosting

3 c. flour
1 T. baking powder
1/2 t. salt
1 c. butter, softened
2 c. sugar
4 eggs, separated
1 c. milk
1 t. vanilla
1 t. lemon extract
zest of two lemons

Preheat oven to 350 degrees. Mix together flour, baking powder and salt in medium bowl, set aside. In large bowl, beat together butter and sugar until light and fluffy, 3-4 minutes. Add egg yolks, one at a time, mixing well after each one. Alternately add in flour mixture and milk, beginning and ending with flour. Stir in vanilla, lemon, and lemon zest.

In another bowl, beat the egg whites until stiff but not dry. Add egg whites into batter, folding gently.

Place into sprayed 9" round pans.  Bake 30-35 minutes or until toothpick comes out clean. Cool. 

Lemon Cream Cheese Frosting

1 8 oz. pkg cream cheese, softened
1 c. sugar
1/8 t. salt
1 t. vanilla
1 1/2 c. heavy whipping cream
1 jar Trader Joe's lemon curd

In a small bowl beat whipping cream until stiff. In another bowl, mix together the cream cheese, sugar, salt and vanilla. Add in lemon curd. Beat until smooth. Fold in whipped cream. Frost cakes generously and serve. Keep uneaten cake in the fridge

Old Fashioned Banana Pudding

When my mom comes to visit, she tends to spoil me.   One day last fall when she made this while I was at work.  She added Vanilla Wafers to hers, my dad's and Jason's bowls, but left mine cookie free, just the way I like it!

3 cups whole milk

3/4 cup white sugar

1/3 cup all-purpose flour

1/4 teaspoon salt

3 egg yolks

2 tablespoons butter

1 teaspoon vanilla

3 bananas

Heat milk in the microwave for 3-4 minutes until warm.  In a large saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk.  Over medium heat, stir constantly until thickened.  

In a small bowl, slightly beat the three egg yolks. Stir a small amount of the hot mixture into the egg yolks until thoroughly combined.  Then stir yolks into hot mixture.  Cook for one minute longer, stirring constantly.   Remove from heat and blend in the butter and vanilla.   

Let sit until lukewarm.   Slice bananas and add to room temperature pudding.  Refrigerate until ready to serve.

Cheerio Bars

If your in your 30s, like us, you probably grew up enjoying Cheerio Bars made with Caro Syrup.  Last year I saw this recipe using honey instead.  We had a large jug that had crystalized and needed to be used up.  After a few hours outside (yes, I would have preferred another method than possily leaching plastic into the sweet stuff) we were in business.  These simple bars (and photo) adapted from Craving Cupcakes hit the spot!

1 cup smooth peanut butter
2/3 cup pure cane sugar
1 cup honey
6 cups generic Cheerios

Grease a 9x13 baking dish and set aside. In a small sauce pan over medium heat, bring the sugar and honey to a boil. Once sugar is dissolved, remove from heat and stir in peanut butter until melted.

Pour Cheerios into a large mixing bowl and stir in the honey-peanut butter mixture. Stir until well coated.

Spread the cereal mixture into your baking dish. Smooth out with a wooden spoon that has been greased. Set aside until set.

Lemon Sugar Cookies

In honor of my birthday and my love of almost all things lemon, I will be featuring all lemon recipes during the month of July! :)  This wonderfully yummy recipe and photo come from Best Bites.

2 1/2 cups all purpose flour
2 tsp baking powder
3/4 tsp salt
1 cup butter, room temperature
1 1/2 cups sugar
2 tbsp lemon zest
2 large eggs
1/2 tsp vanilla extract
2-3 tbsp sugar, for rolling

Preheat oven to 375F. Line a baking sheet with parchment paper.

In a medium bowl, whisk together flour, baking powder and salt.

In a large bowl, cream together butter, sugar and lemon zest until mixture is light and fluffy. Beat in eggs, one at a time, followed by vanilla extract. Gradually mix in the flour at low speed, making sure to incorporate all of the flour and scraping down the sides of the bowl as necessary. Place remaining 2-3 tbsp sugar in a small bowl.
Shape 1-inch balls of dough, roll in the sugar and place on prepared baking sheet.
Bake for 9-11 minutes, until set but not browned (or only very lightly on the bottom). Edges should be slightly firm.
Cool cookies on the pan for a minute, then transfer to a wire rack to cool completely. Store in an airtight container.
Makes about 3 dozen

Banana Bars with Cream Cheese Frosting

A few weeks ago I got on my blog looking for this recipe for Jason to take to work because I was too lazy to get out my cookbook and find out how much butter to set out the night before.  I was surprised that I had never posted this recipe from one of the best cooks in my childhood congregation.  Although Vivien used a traditional frosting, I chose to use a cream cheese version instead.

1-1/2 c. sugar
2 eggs
3 large bananas, mashed
1 tsp. salt
2 c. flour
1/2 c. butter, softened
1 c. sour cream or yogurt
2 tsp. vanilla
1 tsp. soda

Frosting:
1/2 c. butter, softened
8 oz. cream cheese, softened
4 c. powdered sugar
2 tsp. vanilla

Cream sugar and butter.  Add eggs and sour cream or yogurt.  Add remaining ingredients.  Pour into a sprayed and floured 15 x 10" pan.  Bake for 20-25 minutes at 350 degrees.

After bars are baked, mix butter and cream cheese.  Add vanilla until mixed, then powdered sugar.  Spread over bars.  After frosting is set, cut into bars.

Super Soft Sugar Cookies

This Sugar Cookie recipe I've been using since I learned to bake over 25 years ago is so not good for you!  But the cookies are so soft and my favorite, so they get made at least once a year.

2 sticks butter, at room temperature
2 c. sugar
2 eggs, at room temperature
1 c. oil
pinch of salt
1 tsp. vanilla
5 c. flour
2 tsp. soda
2 tsp. cream of tartar

Cream butter and sugar; add eggs and oil.  Add dry ingredients and mix well.  Take one teaspoonful and roll into a ball.  Dip into sugar and priss down flat with the bottom of a glass with a pretty pattern.  Bake at 350 for 10-12 minutes.  Cool on a wire rack.

Chocolate Cobbler

It seems that I keep posting all the recipes Jason's made lately even though I do the lion's share of the cooking. Oh well! Last week I found this recipe from Ree Drummand's Pioneer Woman blog. Ree was on vacation, so Amy shared contributor Susan's recipe she calls My Granny's Chocolate Cobbler. The original recipe has been edited to use the ingredients we prefer. Either way you make it, be very careful or you could quite possibly overdose!








1 cup white whole wheat flour
2 teaspoons baking powder
¼ teaspoons salt
7 tablespoons cocoa powder, divided
2/3 cup pure cane sugar, divided
½ cup milk
⅓ cups melted butter
1-½ teaspoon vanilla
1/3 cups pure cane brown sugar, packed
1-½ cup hot water

Preheat oven to 350 degrees.

First stir together the flour, baking powder, salt, 3 tablespoons of the cocoa, and 3/4 cup of the white sugar. Reserve the remaining cocoa and sugar.
Stir in the milk, melted butter, and vanilla to the flour mixture. Mix until smooth. Pour the mixture into an ungreased 8-inch baking dish.

In a separate small bowl, mix the remaining white sugar (it should be 1/2 cup), the brown sugar, and remaining 4 tablespoons of cocoa. Sprinkle this mixture evenly over the batter.

Pour the hot tap water over all. DO NOT STIR!

Bake for about 40 minutes or until the center is set.

Let stand for a few minutes if you can hold yourself back. Serve with ice cream using the gooey sauce to spoon over all.

Taffy Apple Pizza

1 tube refrigerated sugar cookie dough *
1/4 cup creamy peanut butter
8 ounce package cream cheese, softened
1/2 cup brown sugar, packed
1/2 teaspoon vanilla
2 medium Golden Delicious apples
1 cup Sprite
1/4 cup caramel ice cream topping **

Preheat oven to 350*.

Roll cookie dough into a 12-inch round pizza pan.

Bake approximately 15 minutes until golden brown. Cool.

Slice apples and place in Sprite so they won't brown.

In a bowl, mix peanut butter, cream cheese, sugar and vanilla. Spread over cooled cookie crust.
Drain apples and arrange in a spiral, to cover entire "pizza". Drizzle with caramel topping.
* I use my own sugar cookie recipe.
** I'll add the caramel topping recipe soon.

New Orleans Sheet Cake

This recipe is so chocolate spattered that it was hard to type up! This recipe came from my mom and it became one of Jason's favorites too. :) You may want to reduce the amount of frosting you make because it is usually way too much!

1 stick butter
4 Tbsp. cocoa
1/2 c. oil
1 c. water
2 c. sugar
2 c. flour
2 beaten eggs
1/2 c. buttermilk *
1 tsp. vanilla
1 tsp. soda
1 tsp. salt

frosting:
1 stick butter
4 Tbsp. cocoa
6 Tbsp. milk
1 pd. powdered sugar
1 tsp. vanilla

Bring butter, cocoa, oil and water to a boil. Pour over sugar and beat well. Add flour and eggs, then buttermilk, soda and salt. Bake on a large sprayed cookie sheet for 20-25 minutes at 350 degrees. (You may want to put something on the next lower rack in case the cake overflows.)

For the frosting, boil butter, cocoa and milk, mix in vanilla. Pour over powdered sugar and beat well.

Cream Puff Dessert

If I am asked to bring a dessert to an event and ask Jason what I should bring.

Almost always his response is cream puff dessert.

1 stick butter

1 c. water

1 c. flour

5 eggs

2-2/3 c. milk

lg. box instant vanilla pudding mix

1 pkg. cream cheese, softened

1 carton cool whip

chocolate syrup

Bring butter and water to a boil. Remove from heat. Beat in flour until it comes away from the sides of the pan. Beat in eggs, mixing each one before adding another. Spread in a sprayed 9x13" pan. Bake at 400 degrees for 40 minutes.

Combine milk and pudding mix. Let pudding set.

 

Add cream cheese to pudding and pour over a cooled shell. Top with cool whip and chocolate syrup.

Bon Appetit,

Strawberries-n-Cream Cake

This is the yummy cake Jason made for my 34th birthday last summer.
CAKE:
Cooking spray
3/4 cup sliced strawberries
2 cups granulated sugar
6 tablespoons butter, softened
1 (3-ounce) package strawberry-flavored gelatin
3 large eggs
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1 1/4 cups 1% low-fat milk
1 teaspoon vanilla extract

FILLING:
1 1/2 cups frozen fat-free whipped topping, thawed
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract

FROSTING:
1 (8-ounce) block 1/3-less-fat cream cheese
1/4 cup butter, softened
1/4 teaspoon vanilla extract
1 cup powdered sugar

REMAINING INGREDIENTS:
3/4 cup sliced strawberries
1 1/2 cups quartered strawberries

Preheat oven to 350°. To prepare the cake, coat 2 (9-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray.
Place 3/4 cup sliced strawberries in a blender; process until smooth.

Place 2 cups granulated sugar, butter, and gelatin in a large bowl; beat with a mixer at medium speed until blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and baking powder, stirring well with a whisk. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture. Stir in pureed strawberries and 1 teaspoon vanilla.

Pour the batter into prepared pans; sharply tap pans once on counter to remove any air bubbles. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack, and remove from pans. Peel off wax paper, and cool completely.

To prepare filling, combine whipped topping, 2 tablespoons granulated sugar, and 1/2 teaspoon vanilla in a small bowl.

To prepare the frosting, beat cream cheese, 1/4 cup butter, and 1/4 teaspoon vanilla in a medium bowl with a mixer at low speed just until well-blended (do not overbeat). Gradually add powdered sugar, and beat just until well-blended (do not overbeat).

Place 1 cake layer on a plate; spread with 3/4 cup filling. Arrange 3/4 cup sliced strawberries over the filling; top with remaining cake layer. Spread the remaining filling over top of cake. Spread the frosting over sides of cake. Arrange quartered strawberries on top of cake. Store cake loosely covered in refrigerator.

Katie's Granola Bars

3 cups rolled oats
1 cup 7 grain cereal
1 cup whole wheat flour
1 tsp baking soda
1 tsp vanilla
1 c. unsweetened applesauce
1/4 cup butter, softened
1/2 c. peanut butter
1/2 cup honey

Add-ins: 1 cup mini semi-sweet chocolate chips, 1 cup chopped walnuts; other options include dried fruits, sunflower seeds, coconut, nuts… ** we use 1 cup of toffee chips.
Lightly butter a 9×13-inch pan. In a large mixing bowl combine all ingredients except add-ins. Beat hard until combined. Stir in add-ins. Press mixture into pan — really jam it in there so your bars don’t fall apart. Bake at 325 degrees for 25 minutes until golden brown. Let cool for 10 minutes before cutting into bars. Let bars cool completely in pan before removing and serving.

yield: at least 20 good-sized bars