Recipe: Cherry Pie with Almond Crumb Topping

I normally like to share my "own" recipes here.

But over the Thanksgiving holiday,

I tried a new recipe I found on TastyKitchen...

Cherry Pie with Almond Crumb Topping.

To say it was the best cherry pie I've ever had

would be an understatement!

However, it is a rather humble looking pie.

Looks can be deceiving. :)

My mom insisted that I share the recipe with her,

and I know a few other cherry pie lovers out there.

So I figured I'd type it out,

with my own adaptations.

(Used brown sugar in the topping,

and used a graham cracker crust,

as well as canned tart cherries instead of fresh.)

Here it is!

Ingredients:

•1 Graham Cracker Crust

•4 cups Cherries, Or 3 cans red tart cherries, drained

•4 Tablespoons Corn Starch (I used flour whisked into a little juice)
•½ cups Sugar (can Adjust Based On Cherry Sweetness)
•1 Tablespoon Lemon Juice
•⅛ teaspoons Salt
•1 teaspoon Almond Extract
•1 Tablespoon Flour, For Sprinkling Onto Crust
Topping:
•½ cups Flour
•½ cups Brown sugar
•⅓ cups Oats
•1 cup Almonds, Sliced
•6 Tablespoons Butter, Melted
•½ teaspoons Almond Extract
•Couple shakes of both pumpkin pie spice & cinnamon
•1 pinch Salt

Directions:
1. Preheat oven to 375F
2. Make the pie filling: Combine cherries, cornstarch (or flour paste), sugar, lemon juice, salt, and almond extract gently in a bowl.
3. Place bottom crust in pie plate, and spread 1 Tablespoon of flour on the bottom crust. This will help prevent the bottom crust from getting soggy.
4. Spoon filling into the bottom crust.
5. Make the topping: Combine the flour, sugar, oats, almonds, butter, extract, cinnamon and salt, and mix until moistened. If it seems a little dry for you, add an extra Tablespoon of butter.
6. Sprinkle the crumbs onto the pie as uniformly as you can, giving the best coverage that you can. Gently pat the crumbs into place.
7. Bake at 375 for 1 hour. Put an aluminum shield on the crust about halfway through.
8. Let cool completely on rack.

Enjoy!!

Linking up to:
Tatertots&Jello Weekend WrapUp Party!

Honey Crunch Pecan Pie

You need to make this recipe for Pecan Pie.

Seriously!

I'm not a huge fan of pecan pie,

but this one, I will fight over that last piece for.

So, if you haven't made your pecan pie yet for Thanksgiving,

print off this recipe.

You can thank me later. :)

Honey Crunch Pecan Pie

Ingredients:

-Refrigerated Pie Crust, or a homemade crust (uncooked)

Filling-4 eggs, lightly beaten

-1/4 cup packed brown sugar

-1/4 cup white sugar

-1/2 tsp. salt

-1 cup light corn syrup

- 2 Tbsp. butter, melted

- 1 tsp. vanilla

- 1 cup chopped pecans

Topping

- 1/3 cup packed brown sugar

- 3 Tbsp butter

- 3 Tbsp honey

- 1 1/2 cups pecan halves

Directions

1. Place pie crust in pie shell & flute the edges. Do not bake. Preheat oven to 350.

2. For filling: Combine eggs, brown sugar, sugar, salt, corn syrup, 2 Tbsp butter, vanilla & nuts. Mix well. Spoon into unbaked pie crust.

3. Bake at 350 for 15 minutes. Cover edges of pastry with foil or pie shield. Bake 25 minutes. Remove from oven.

4. For topping: Combine brown sugar, butter, honey in medium saucepan. Cook 2-3 minutes on medium heat until sugar is dissolved & butter is melted. Remove from heat. Add nuts. Stir until coated. Spoon evenly over pie. Cover edge of pastry again.

5. Bake at 350 for 10-20 minutes until topping is bubbly and golden brown. Cool to room temp before serving. Refrigerate leftovers.

Happy Thanksgiving!!!

Recipe: Shenandoah Valley Apple Cake

My son wanted an "apple caramel" cake for his birthday.

I thought about that one for a while,

then realized that I have a recipe for a cake

that fit that description,

and used to make it all the time because it was so good!

This is one of those cakes my mom used to make

when we were growing up.

It's not overly apple tasting,

even though there's plenty of apples in it.

It's more of a moist, buttery, caramel cake.

It's definitely a yummy cake!

Perfect for fall & winter gatherings.

Shenandoah Valley Apple Cake

Ingredients:

-1 cup cooking oil (canola or vegetable)

-2 cup sugar

-3 eggs

-1 1/4 tsp vanilla

-2 cup flour

-1 tsp salt

-1 tsp baking soda

-3 cups apples (peeled, cored and diced)

(Optional 1 cup chopped walnuts or pecans)

ICING:

1/2 cup butter

1 cup brown sugar

1/4 cup milk

Directions:

Preheat oven to 350 degrees.

1. Beat oil, sugar, eggs & vanilla for 3 minutes on medium speed.

2. Sift flour, salt & baking soda, then gradually add to mixture.

3. Stir diced apples into mixture.

4. Pour mixture into 13x9 pan, and bake for 45 minutes.

5. On medium heat, bring butter, brown sugar & milk to a boil. Boil for 3 minutes. Pour over baked cake.

ENJOY!

Recipe: Pumpkin Chocolate Cheesecake Pie

This pie recipe was a 1st prize winning recipe at our Fall Fest this year!!!

Woohoo.

Every year at Thanksgiving I make a minimum of 8 pies.

Yep!

I like to imagine myself as Martha Stewart for a day. :)

Since I make so many,

I usually try to make 1 or 2 new recipes every year.

And since our church's Fall Festival was this past weekend,

I decided to try the new recipe a few weeks early!

You are going  LOOOOVE this pie!

I adapted the recipe from a cheesecake recipe,

and it turned out perfectly to make 2 pies.

{When entering a contest, make sure to have a back up-

just in case something doesn't work out...

or like us, so you get to devour your hard work afterwards! }

As a side note, this is not a "beginner level" pie. Sorry.

And you need to prepare this pie about 24 hours ahead of time.

Pumpkin Chocolate Cheesecake Pie

Pumpkin Cheesecake:

Ingredients:

-1 extra large graham cracker crust, or deep dish pie shell

   (**bake pie shell for 6 min. in 350 degree oven**)

-12 oz  cream cheese

-1/2 cup brown sugar
-1/2 white sugar
-3 large eggs
-1 cup solid-pack pumpkin, canned
-1/2 tsp. cinnamon*
-1/2 tsp. nutmeg*
-1/4 tsp. cloves*
-1/4 tsp. allspice*
* or use 1-1/2 tsp. pumpkin pie spice
-1/2 cup heavy cream


Directions:
Preheat oven to 325 degrees F. Beat cream cheese until smooth. Add sugars and blend. Scrape bowl with a plastic spatula to avoid lumps. Add eggs, one at a time, blend in and scrape the bowl after each addition. Blend in pumpkin and spices. Blend in heavy cream. Pour mixture into prepared crust. Bake for 45 minutes to 1 hour or until center just sets. Cool. Chill.

Chocolate Mousse:
Ingredients:
-1 cup heavy cream
-1/2 cup semisweet chocolate
-3 egg yolks
-1/2 cup white sugar
-1 tbsp. water

Directions:
Whip heavy cream to medium peak. Set aside. Melt chocolate over double boiler. Set aside. Whip yolks until pale. Boil sugar and water to 245 F. (If you do not have a candy thermometer, use a teaspoon to spoon out some of the syrup and drop it into ice water. A soft ball of sugar should form in the ice water.) Pour the hot sugar into the yolks while whipping, and continue whipping to cool. Add 1/4 of the whipped cream to the cooled yolk mixture. Add the chocolate. Fold in the rest of the whipped cream. Pour on top of the pumpkin cheesecake and freeze for 24 hours.

Ganache:
Ingredients:
-1/4 cup heavy cream
-4 tbsp. unsalted butter
-1/2 cup+ semisweet chocolate, chopped

Directions:
In a small saucepot, bring the cream and butter to a boil. Pour over chopped chocolate, and stir until smooth.
Refrigerate until serving time.

The only picture I have of me getting my blue ribbon. :)

Added to:

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Recipe: Blueberry Sour Cream Pie

When I found this recipe in the brochure

from the blueberry farm we went to,

I thought it sounded like a cheesecake.

So that's what I was expecting.

And it SO was not.

In fact, it was way better than that

(for a summer pie, anyways).

{I could die a happy woman eating cheesecake by the way.}

It was lighter & creamier,

and rather refreshing.

And using the fresh blueberries, WOW!

They just burst in your mouth perfectly.

So here's the recipe.

Enjoy!

Blueberry Sour Cream Pie

Ingredients:

4 oz. cream cheese, softened

1/2 c. sugar, plus 1 Tbsp flour (I used 3/4 c sugar!)

2 c. sour cream

1 1/2 c. blueberries (I used a few more-like 2 c.)

1 Tbsp. sugar

9" graham cracker crust

(I also used the zest of one lemon- which really added to it!)

Directions:

1. Mix together cream cheese, sour cream, & sugar/flour mixture.

2. Fold in blueberries, pour into crust, top with 1 Tbsp sugar.

3. Bake 10 minutes at 350 degrees. Cool & chill for 2 hours.

Recipe: Peach Blueberry Pie

As you'll see in my upcoming post this weekend,

we went blueberry picking Monday.

I am loving having all these patches & orchards around.

It's wonderful to pick your own produce,

and bake, cook, create with it!

And look how gorgeous these berries are!

So, I decided I wanted to try a Peach Blueberry Pie.

They served it at the little store where we picked

blueberries, and it looked like a really delicious combo.

After having had 1 & 1/2 slivers of pie tonight...

I can assure you-

It Is!

I made it a little extra special by putting cut-out hearts on, too. :)

You can find the recipe

over at Better Homes and Gardens, HERE.

I did make a few alterations to my creation.

I wanted blueberry peach pie...

and so I used 2 cups blueberries, and 4 c. peaches.

(Instead of 1c.BB & 5 c. P, as suggested).

I added another 1/2 c. white sugar

and instead of 1/3 c. brown sugar used 1/2 c.

 to the peaches & blueberries,

because I knew my peaches weren't that sweet.

I really wished I had used some fresh peaches instead.

Also, I realized after I got going that

I don't use cornstarch, and thus,

I do not own cornstarch.

"Necessity is the mother of invention".

I had a box of Minute Tapioca...

so I added 1/4 cup + to the peach/blueberries,

and let it sit for 15 minutes.

That worked out perfectly.

Ingredients

-2 Recipes Single-Crust Pie Pastry, see recipe, or 2 rolled refrigerated unbaked piecust (15-oz. pkg.)

-5 cups peeled, sliced fresh peaches or frozen peach slices, thawed

-1 cup fresh or frozen blueberries, thawed

-1/3 cup packed brown sugar

-2 Tbsp. cornstarch

-2 Tbsp. bourbon, (optional)

-1/2 tsp. ground cinnamon

-2 Tbsp. packed brown sugar

Directions

1. Preheat oven to 375 degrees F. Prepare pastries. Line 9-inch pie plate with one crust. Trim edge of crust to 1/2 inch beyond pie plates. Set aside.

2. In large bowl combine peaches, blueberries, 1/3 cup brown sugar, cornstarch, bourbon, and cinnamon. Place filling in prepared crust. On lightly floured surface, roll remaining crust to circle 12 inches in diameter. Cut in 1-inch-wide strips. Weave strips over filling in lattice pattern. Press strip ends into bottom pastry. Fold bottom pastry over strips' ends; seal and crimp. Sprinkle lattice with 2 tablespoons brown sugar.
3. Cover edges with foil. Bake on baking sheet 25 minutes. Remove foil. Bake 25 minutes more or until filling is thickened and crust is golden. Cool on rack. Makes 8 servings.

We really enjoyed this pie!!

I think you will too, if you try it.

And since it only uses 1-2 cups of blueberries,

it's not quite as expensive to make...

but doesn't lack on blueberry flavor.

Recipe Share: Guest post from Nana!

Do y'all have a Nana in your family?

Since my mother-in-law's name is Nancy,

we started calling her Nan...

then the kids were born...

and our kiddos call her Nana now!

I love that. :)

I always wanted a grandma named "Nana". lol.

Now my kids have one.

So while we visited down in the Bayou

with my in-laws a few weeks ago,

we made one of my favorite of Nana's desserts-

"Lemon Lush".

Just the name is fun & yummy sounding.

I've had this dessert lots of times!

But for some reason it's been a while

since we'd had it.

I guess there's just too many good desserts

to choose from. :)

So I asked if she & I could make it,

and I could share it on my blog with y'all.

And if our little taste tester licking the beater isn't enough

prompting for y'all to try it...

Just take my word for it.

You're going to like it!

Here's what Nana wrote for y'all:

(Don't you just love well-used, hand-written recipes? They're the best.)

My friend Janet Gray from Canton, IL, shared this delicious dessert recipe with me many years ago:

Lemon Lush

CRUST:
-1 1/2 cups flour
-1 1/2 sticks softened butter
-1/2 cup chopped nuts
Mix the above ingredients together and press in bottome of 9''x 13" pan.
Bake at 350 degrees until light brown. Let cool.

FILLING 1:
-1 cup of powdered sugar
-8 oz. softened cream cheese
-1 cup of whipped topping (Cool Whip)
Blend together the above ingredients and spread on cooled crust.

FILLING 2:
-2 pkgs. lemon instant pudding
-3 cups of milk
Blend together and beat until thickened. Spread on Filling 1.

TOPPING:
Top with more whipped topping and garnish with nuts (optional).

This is a great summer dessert, perfect to take to potlucks and picnics! You may substitute chocolate instant pudding for the lemon.


**Thanks, Nana for sharing the recipe! It's one of my favorites, and I hope it will become one of yours too. Enjoy!

Recipe: Blackberry Cobbler

I don't know if there is a more "comforting" dessert.

I usually make peach cobbler about once a week.

But since we went blackberry picking- more on that in a different post,

I decided to give "Pioneer Woman's"

Blackberry Cobbler #1 recipe a try!

It is very similar to my peach cobbler recipe,

and I might add, I'm in love with that recipe.

So I knew I'd love it.

Once my hubby tried it,

he said it was "Woooooooh!" worthy. :)

It's a very basic recipe:

Ingredients:

1 stick Butter

1-¼ cup Sugar

1 cup Self-Rising Flour (I used Bisquick)

1 cup Milk (I used 1/2 c. milk, 1/2 c. cream)

2 cups Blackberries (frozen Or Fresh)

Directions:

1. Melt butter in a microwavable dish. Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk. Mix well. Then, pour in melted butter and whisk it all well together. Butter a baking dish.

2. Now rinse and pat dry the blackberries. Pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter; distributing evenly. Sprinkle ¼ cup sugar over the top.

3. Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly. If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done.

I'm pretty sure you could use blueberries or raspberries in place of the blackberries if you prefer. It's also excellent with some vanilla ice cream a la mode. :) Yummy!!

And, of course, I added this recipe to my Recipe Share Party!! :)

Recipe Share Party- Come & Share a recipe y'all!

Hey, y'all! Sorry I'm getting the party started a little later than usual. :)

 I've been in the midst of motherhood this morning,

 and we'll just leave it at that.

 I'll spare you the nitty gritty details. lol.

First: Let me just say "Thank You"

 to all who participated last week!

 Wonderful recipes!!

Second: What've y'all been cooking & baking up this past week?

I can't wait to hear about it!!

and hopefully see a picture of it too,

so I can get good & hungry. lol.

 Now for my pick of the week

from the recipes shared on last week's Recipe Share!

Drumroll....

The Veggie Towers over at Sugar Bananas!!

I am always looking for yummy side dishes,

or especially veggie dishes my family will like.

This one looks like a WINNER!

Go ahead and grab a Featured Button...

<center><a title="http://www.harriganhowdy.blogspot.com" href="http://www.harriganhowdy.blogspot.com" target="_blank"><img border="0" src="http://i1017.photobucket.com/albums/af296/mikesarah00/Blog%20Backgrounds%20Pics%20Etc/RecipeShareFeatureButtoncopy-1.jpg" /></a></center> And for the Recipe Share...In honor of Earth Day!Me & my little preschooler buddy made"Bird's Nests"It meant a lot to my little one to make these,since we've been watching a little bird's nest out in our front yard.If you have kiddos, maybe you can try these too! And, on a side note...we just used what we had in the house.There's lots of variations on doing this recipe!

Ingredients:

-Chow mien noodles/ we used 3 c. crushed corn flakes

- 2 cups chocolate chips

-Jelly beans/ we used M&Ms (also known as potty training incentives around these parts! lol)

-Peanut butter

-Wax paper/ We used cupcake wrappers & a muffin tin

Directions:

1. Place cupcake liners in muffin tin.

2. Put chow mien noodles/cornflakes (crush if using cornflakes) in a large bowl.

3. Melt chocolate chips in the microwave, just until melted. (it only takes 45 seconds to 1 1/2 minutes- don't over melt... once you stir the chocolate, the shape of the chips will disappear)

4. Pour melted chocolate over chow mien noodles (cornflakes!), mix together to coat. We used our hands to mix. :) It's more fun & interactive that way.

5. Place mounds of mixture into cupcake liners. Have children form the mixtures into nests. IMPORTANT!!Be sure the chocolate has cooled, but don't wait too long or it will harden!

6. Using peanut butter as an adhesive, "glue" down the jelly beans (M&Ms!).

It's a great way to celebrate Earth Day! These also make fun gifts from kids to their friends, teacher and family members.

I can't wait to see what y'all have been cooking & baking this past week!
Please grab a button & stick it in your post that you link up.

  



<center><a title="http://www.harriganhowdy.blogspot.com" href="http://www.harriganhowdy.blogspot.com" target="_blank"><img border="0" src="http://i1017.photobucket.com/albums/af296/mikesarah00/Blog%20Backgrounds%20Pics%20Etc/RecipeShareButton42010copy-1.jpg" /></a></center>  Happy Cooking, y'all! 

Recipe Share Party!! C'mon & Share a recipe y'all!

First- - Thank you to all who entered recipes last week!!

Some absolutely Amazing recipes.

Can't wait to try them!

I've decided to add another element to the Recipe Share Party...

just for fun. :)

I'm going to pick a favorite recipe from the party each week,

and feature it on the following Thursday's Party post.

Anyone who is featured,

 can grab a featured button!!

{grab the code on the sidebar!}

So, this week's favorite linked recipe was...

The Frozen Raspberry Lemonade Pie at Simply Designing!

So refreshing & delicious sounding.

I am totally making that one next time I go to a girl's night.

Go check out this wonderful recipe
... and make sure to check out all the other recipes, too.

_______________________________________________________

Second - I know y'all have been waiting on the edge of your chairs...

For the recipe to the Black Forest Cake. Right?! lol.

Okay... even if you weren't exactly waiting on pins & needles-

Here it is anyways.

Ingredients
•1 cup milk
• 1 tablespoon vinegar

• 1 3/4 cups all-purpose flour
• 2 cups white sugar
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt

• 2 eggs
• 1/2 cup vegetable oil
• 1 cup strong brewed coffee, cold
• 1 teaspoon vanilla extract•

• 2 (14 oz) cans tart red cherries
• 1/2 cup grenadine (cherry flavoring)
• 1/2 cup sugar

Cool Whip & chocolate shavings (optional)

Directions
1. Preheat oven to 350. Grease and flour two 8 inch cake pans.
2. Mix milk and vinegar. This will sour the milk. Set aside.
3. Sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt.
4. In a large bowl, whisk together the eggs, oil, coffee and vanilla. Stir in the sour milk. Gradually beat in the flour mixture, mixing just until incorporated.
5. Pour batter into prepared pans. Bake for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool completely before filling.
6. To make the cherry filling: Combine the cherries, sugar, and grenadine. Bring to a boil, and stir frequently for 6-7 minutes until cherries retain some of the sugar & grenadine. Refrigerate cherry mixture until chilled, then fill cake.

I also put cool whip in between the layers, and "frosted" it with cool whip as well. I had intended to make buttercream frosting, but ran out of time. :) The cool whip was perfect. I'd imagine whipped sweet cream would also be great. AND, I added maraschino cherries to the top for presentation, as well as 5 grated semi-sweet chocolate Baker's bars.

Also, a quick tip- - stick your cake layers & cherries in the freezer- - it'll make the cooling time go a lot faster if you're in a rush. (Which I am always in, it seems.) ENJOY!!

As always, the linky party goes from now until Saturday at 11 pm. So go ahead and link up a recipe, y'all!! Don't forget to grab a Recipe Share button on the sidebar & add it to your post so we can get the word out. :)





<center><a title="http://www.harriganhowdy.blogspot.com" href="http://www.harriganhowdy.blogspot.com" target="_blank"><img border="0" src="http://i1017.photobucket.com/albums/af296/mikesarah00/Blog%20Backgrounds%20Pics%20Etc/RecipeShareButton42010copy-1.jpg" /></a></center>

Recipe Share Party! Link a Fave recipe up y'all.

Did you try a new recipe during your Easter Celebrations?

If so, link it up here so we can here about it,

and try it ourselves. :)

Or if you have a recipe of any type, please join us & link it here.

The linky party is open from now until Saturday at 11 pm.

____________________________________________________

I always try to make at least one new thing every major holiday.

This year,

it was the Carrot Cake.

That's going to be a regular from now on!!

It was seriously the hit of the dessert table, and it had

some fierce competition, too, mind you.

("Not Yo' Mama's Banana Puddin'; Strawberry Pretzel Dessert; & a few others! But this was the one everybody wanted.)

So are you ready for the recipe? I made a version that combined 3 different recipes, so I guess you could say it's "all my own". Maybe? I don't know. All I know is it was GOOoood!

_________________________________________________

Carrot Cake with Cream Cheese Frosting

Ingredients:

-4 eggs

-3/4 cup vegetable oil
-1/2 cup applesauce
-2 cup white sugar
-2 tsp vanilla extract

-2 cup all-purpose flour
-2 tsp baking soda
-2 tsp baking powder
-1/2 tsp salt
-2 tsp ground cinnamon
-1 tsp ground ginger
-1 tsp ground nutmeg
-3 cup grated carrots (I bought a bag of carrot matchsticks & they were perfect!)
- 1/2 to 1 cup chopped pecans (optional to taste)

Cream Cheese Frosting
-1/2 cup butter, softened
- 8 oz cream cheese, softened
-3-4 cup confectioners' sugar
-1 teaspoon vanilla extract
-1/2 to 1 cup chopped pecans (optional to taste)

Directions
1.Preheat oven to 350. Grease 2 8" round cake pans.

2. In a large bowl, beat together eggs, oil, applesauce, white sugar and 2 teaspoons vanilla.

3. Mix together flour, baking soda, baking powder, salt and cinnamon. Add slowly to liquid mixture, beating with mixer. Stir in carrots. Fold in pecans. Pour into prepared pan.

4. Bake for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

5. To Make Cream Cheese Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
 
I recommend making this a day or even two earlier. It is really good after sitting for 24+ hrs. I made mine with the applesauce because I don't care for "oily" carrot cake. You can however use oil in place of the applesauce if you'd like. You an also make this in a 9x13 pan if you'd like. I just prefer for a special dinner to have my cake on a pretty stand, and two or more layers.
 
Enjoy! And link up a recipe y'all.  Or make something up this week, and post it next Thursday-Saturday for the next Recipe Share Party.

Looks like this cake is a winner!TaterTots&Jello featured it.
One of my absolute fave blogs. Ever! Click on her button:




 

Recipe Share: Easter recipes!

I'm so excited that Easter is this Sunday!

Please link up a recipe that you make for Easter.

I can't wait to see what others make.

I always enjoy being a hostess for special holidays.

I have a few recipes that carry me through Easter Sunday.

A few necessities for me:

1. Make ahead recipes.

2. Dishes that include "spring" ingredients.

(Like fruit, honey, bright colorful foods.)

I'm going to share 2 recipes this week,

since I just love both,

and plan to make both this weekend.

(I make this a lot in the Spring!)

Ambrosia (or 5 cup) Salad

Ingredients:

-1 cup coconut

-1 cup mandarin oranges

-1 cup small marshmallows

-1 cup pineapple chunks

-1 cup sour cream

Directions:

1. Mix all ingredients in bowl. Refrigerate for an hour or more to allow all flavors to join.

Now that is one recipe I think almost anyone can handle!! So easy. And sooo flavorful, and yummy.

This second takes a little more prep, but it's still made ahead, and is one of those recipes that probably got handed down. I remember having it at family get togethers when I was little! No matter how old the recipe, it is a good one!

Strawberry Pretzel Dessert

Ingredients

-1/2 (15 ounce) package pretzels, crushed
-1 cup butter, melted
-1/2 cup sugar

-1 (8 oz) package cream cheese
-1 (8 oz) container frozen whipped topping, thawed
-1 cup sugar

-2 cups boiling water
-2 (10 oz) packages frozen strawberries, thawed
-1 (6 oz) package strawberry flavored jello
Directions
1.Preheat oven to 400.
2.In a medium bowl, combine crushed pretzels, melted margarine, and 1/4 cup sugar. Press mixture into a 9x13 inch baking pan.
3.Bake for 8 to 10 minutes. Let cool.
4.In a large mixing bowl, beat cream cheese, frozen whipped topping, and 1 cup sugar. Pour over pretzel crust.
5.In a large saucepan, combine boiling water and strawberry-flavored gelatin; bring to a boil. Stir in frozen strawberries. When it begins to thicken, pour over cream cheese filling. Refrigerate to set.

Be sure the cream cheese is all the way to the edges of the pan & sealed (to keep the jello from seeping under the cream cheese & making the crust soggy). It's also helpful to chill the cream cheese really well before topping w/ the jello.

Recipe Share: Eclair Cake

Get ready for sharing your favorite Easter recipes

 next Thursday through Saturday!!

I'll have a special post featuring a few of my faves.

I'm really looking forward to trying a new one this year too.

Maybe I'll try one of yours!

So, start thinking about it.

This week, I was texting a friend that attends the same College that my hubby & I attended. (Met, Dated, Married, & spent our newlywed years at! Aww!) I was asking him if the "Eclair Cake" dessert was still popular. When we attended, kids would run around getting whole trays full of it, and literally fought over it! Seriously? It was that good. Yum!

When I got married, my Aunt Linda gave me a recipe called "Boston Creme Dessert"... which is the same as the Eclair Cake they served us in college!!! Woohoo! Score for me. I used to make this dessert all the time! However, we've been off & on dieting for a few years now, and it hasn't been around as much lately. A friend of mine made a similar dish for our MOPS group a few weeks back, and it was a Weight Watchers friendly one. I'm pretty sure it would be easy to buy the sugar free/ fat free versions of most of the ingredients & make it less fattening.

So, on with the recipe!

No Bake Eclair Cake

Ingredients:

-Graham Crackers (I think it uses half a box?)

-2 pkg. French Vanilla Instant Pudding

-3 cups Milk

-Smaller carton Cool Whip

Topping:

2 squares unsweetened chocolate

3 Tbsp. butter

3 Tbsp. Milk

3 Tbsp Karo Syrup

1 1/2 cup Powdered sugar

Directions:

1. Mix pudding & milk together thoroughly.

2. Fold in entire carton of Cool Whip.

3. In 13x9 pan layer graham crackers, then 1/2 pudding mix, Crackers, pudding, end with crackers.

4. For topping: Melt chocolate, butter, milk & Karo syrup & mix until completely smooth. Then whisk in the powdered sugar, stir until smooth.

5. Spread over top layer of crackers. Let stand 12 hours or overnight (in refrigerator).

Enjoy!! And don't forget to add your recipe next week for Easter!

Recipe Share Party!

Please join me in sharing recipes anytime from now until Saturday night 11 pm. Just link your post up to Mr. MckLinky down below this post, grab my button on the right sidebar & stick it in your post, and then check out the other recipes posted. It's Fun! and Yummy, too. :)

Also, make plans to share a recipe that you make during Easter on the March 31 Recipe Share Party.

Today's Recipe Share:
Lazy Man's Toffee
Like you need something addicting to add to your diet, right?!
(Just nod your head yes, and make it. You're going to love it!)

I cannot claim this recipe. I found it at a blog, Joy's Hope, a little while ago.
Yep! I love trying new recipes, and I just had to share this one.

So, here it is:

Ingredients:
-Saltine Crackers
-1 stick butter
-1 cup brown sugar
-1 bag chocolate chips

Directions:
1. Line cookie sheet with saltines.
2. Melt butter in pan. Add brown sugar, stir until slightly caramelized.
3. Pour over saltines and spread evenly.
4. Cook at 350 for 5 minutes. Remove from the oven.
5. Immediately pour choco chips over it, and as they melt, spread over the toffee.
6. Stick in fridge until set, Break in pieces, and Enjoy!!

So what have you been making lately? Anything good? I'm on a diet, so not much yumminess right now around the house. Sad. I know. Hopefully it'll pay off. Until then, I'll just live vicariously through y'all's recipes. lol.

Recipe Share: My "standby" dessert

Grab your Recipe Share Button over on the right sidebar.

This past week, Hannah shared her Broccoli Cheese Casserole.

 Since many of you may not be able to access her blog,

 I thought I'd post it again for all y'all.

1 can cream of chicken soup

1 jar of cheeze whiz or some type of cheese spread

1 cup of cooked rice

1 cup of broccoli? (I always use the frozen kind and just put enough to cover the bottom of a 9X13 pan)

1 Stick of Butter ( you can also use a 1/2 stick for a healthier recipe)

Directions:

Spread the frozen broccoli on a 9X13 pan. Add a little bit of water and cover with wax paper. Microwave for about three minutes. Stir then microwave until broccoli is soft. Cut broccoli into small bite size pieces. Add soup, rice, and cheese whiz. Mix together until it is consistently blended. Slice the butter into pieces around the top of the casserole. Cook at 350 for about a half hour. You'll know when it is done because the sides start to bubble. Let them bubble for about 5 minutes. Then take it out, and you've got a delicious side dish or for people like me a meal! :) Enjoy

And another delicious recipe from LadyD this past week for Pumpkin Cheesecake, that she adapted from not 1, not 2, but 3 recipes!! And wow... this one's going in the file for Thanksgiving this year for sure.

Thank you ladies for linking up your recipes.

And now... for my recipe of the week.

You know how you have those "standbys"

that you pull out when company comes over,

or when somebody stops by unexpected?

Yep!

This week, I'm sharing my "standby dessert".

I hope you'll try it.

It's simple, but delicious.

I found this version of Peach Cobbler in a

Paula Deen recipe book years ago,

{courtesy of my MIL- thanks, Nan!}.

I actually get requests for it now from

people that are coming over to my house!!

Well, my family requests it often, too.

And they like to eat it for breakfast around here.

We're funny like that. :)

Sorry for the pic- - I didn't take the time to make it pretty.

I was too worried about getting a piece

before the rest of the clan gobbled it up! lol.

A few of my recommendations on this recipe:

1. Fresh Peaches are absolutely amazing in this! Made it that way a few times when peaches are in season, and it is truly TO DIE FOR! But I mostly make it with canned. Reserve the juice of 1 1/2 cans, but you'll use 3 cans of peaches total if using canned.

2. You don't need as much sugar as called for if using canned. I've actually made it with 1/2 sugar 1/2 splenda as well, and it came out good.

3. Do not add the water if you use canned peaches. Instead, use the reserved juice.

4. I use Bisquick for the self-rising flour. ?? I'm not even sure I've ever made it with just "self-rising flour" before! ha!

5. You can substitute other fruits for the peaches, just use the same method. (Example: Blackberries)
6. Add a few dashes of cinnamon to the flour mixture. It's Yummy-licious!

Ok.

Here's the recipe, y'all. Enjoy!

Paula Dean's Peach Cobbler

Ingredients:
-4 c peeled, sliced peaches (4 large or about 1 1/2 lbs.)
-2 c sugar
-1/2 c water
-1 stick butter, melted
-1 1/2 c. self-rising flour - - I actually use about 1 3/4 because I like it to be firm
-1 1/2 c. milk

Directions:
1. Combine peaches, 1 c. sugar & water in saucepan. Mix well. Bring to a boil & let simmer for 10 minutes.
2. Place butter in 13x9 or slightly smaller baking dish. In bowl, whisk flour, milk, & 1 c. sugar slowly. Pour over melted butter. ** Do NOT stir! ** Spoon fruit on top, gently pouring in liquid.
3. Bake at 350 for 30-35 minutes. Remove & Let cool for 10-15 minutes.

Enjoy with a scoop of Blue Belle Vanilla Ice cream. Yum.

So what've you been cooking? I want to try out your recipes, so come on over and share!