Tuesday, September 1, 2015

Light Blueberry Dessert


I had some company over the other day and decided to make a pan of this delicious dessert. I think you can guess by now, after so many recipe posts containing blueberries, that I LOVE them!


I especially love blueberry pie filling and could eat it straight out of the can. But I didn't this time, as I needed it for this dessert!

 It's light and refreshing and is so EZ..only a few ingredients. I try to make it at least once every summer. This time I added some almond flavoring...and it tasted even better!


Light Blueberry Dessert

1 (8oz.) fat free or light cream cheese,softened
1 c. powdered sugar
1 (8 oz.) lite Cool Whip
1 tsp. almond extract
1 angel food cake
Tear the angel food cake into pieces. Set aside. Cream the powdered sugar and softened cream cheese, stir in the Cool Whip and almond extract. Gently fold in the angel food cake pieces. Spread in a glass 9 x13 pan. Chill 2 hours. Serve with Blueberry pie filling.





Print Friendly and PDF

Saturday, August 29, 2015

Butterfinger Cookies



As I have posted before, Brent LOVES Heath bars and always has a hidden stash at work.
BUT way before Brent started his obsession with Heath bars, it was always Butterfingers.

 Actually, that was way back during college days. We were married right before our last year of college and had an apartment not too far from campus. Those days we really had to watch our pennies. We walked to class and took bag lunches in our backpacks. Piggly Wiggly used to sell candy bars 4 for a dollar. We would splurge and each use a dollar to buy our favorite ones for our lunch for the week. While I liked to pick a variety, he ALWAYS picked Butterfingers.
 Each and every week. I'm not sure when his favorite changed to Heath bars!


I decided to whip up a batch of Butterfinger Cookies instead of his usually Heath Cookies( you can find that recipe here.) And see if he liked these just as well....and we both did...perfect for the cookie jar!

Here's the recipe:

Butterfinger Cookies

1/2 c. butter,softened
3/4 c. sugar
2/3 c. brown sugar
2 egg whites
1 1/4 c. peanut butter
1 tsp. vanilla
1 c.flour
1/2 tsp. baking soda
1/4 tsp. salt
5 Butterfingers (2.1 oz) chopped

Cream the butter and sugars. Add the egg whites. Blend in the peanut butter and vanilla. Stir in the dry ingredients and mix well. Stir in the chopped Butterfingers. Shape into 1 1/2 " balls and bake on greased baking sheets at 350 for 10 minutes or until golden brown. 





Print Friendly and PDF

Monday, August 24, 2015

Crock Pot BBQ Ribs


The weather has been cooler and it has me craving comfort food! 

So I got my crock pot out and made some BBQ ribs and mashed potatoes.

 Delicious!




Crock Pot BBQ Pork Ribs

4 lb. boneless pork ribs
2 c. ketchup
1/4 c. brown sugar
1/4 c. maple syrup
1/4 c. mustard
1/4 c. soy sauce
2 Tbsp. lemon juice
2 tsp. dried minced garlic (I used fresh)
1/4 tsp. pepper

Combine all and pour over ribs. Cook 7-8 hours on low.


Print Friendly and PDF

Friday, August 21, 2015

Amish Macaroni Salad


I've been hanging out at Allrecipes again! That's always trouble for my waist!

 I found a BUNCH of recipes I want to try. This Amish Macaroni Salad was one of them. I have to say this was one of the creamiest macaroni salads I have ever had. It makes a ton of dressing, so I used only half of it, and then added a bit more right before I served it. It also calls for alot of sugar, so I cut down on that, and it tasted great!


Amish Macaroni Salad
allrecipes

2 c. uncooked macaroni (then cooked and drained)
3 eggs, hard boiled and chopped
3 stalks celery, chopped
1 small onion, chopped
1 red pepper, chopped
2 Tbsp. dill pickle relish
2 c. mayo ( I used lite Hellmans)
3 Tbsp. mustard
1/4 c. sugar
2 1/2 tsp. vinegar
1/4 tsp. salt
3/4 tsp. celery seed

Mix the mayo, mustard, vinegar, sugar, salt and celery seed. Toss with rest of ingredients. Chill.

NOTE: I mixed about half of the dressing in before chilling. Then added some before serving to make it creamy. I did not use the whole recipe. This recipe also called for 3/4 c. sugar but I used only 1/4 c. then added a bit more to taste.)














Print Friendly and PDF

Tuesday, August 18, 2015

Blueberry Snack Cake


Lots of blueberries around at this time of year, and I sure am taking advantage of that! Blueberry muffins,pancakes, and desserts...I love them all.

I used a couple of cups of blueberries in this sweet, fluffy cake. Just look....blueberries in every bite!  The sprinkled sugar on top adds a delicious slightly crisp texture. 



I like it just as it is...but of course Brent insists on having some whipped cream on top. Either way..it's a winner!




  • Blueberry Snack Cake

  • ½ cup butter, softened
  • zest from 1 lemon
  • 3/4 c.to 1 c. sugar ( I used 3/4 c.)
  • 1 egg 
  • 1 tsp. vanilla
  • 1 3/4 cups flour 
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 2 cups fresh blueberries tossed with 1/4 c. flour
  • ½ cup buttermilk

  • Combine the softened butter, zest and 3/4 c.sugar. Beat until light and fluffy. Add the egg and vanilla, and mix until combined. Stir in the salt and baking powder. Mix in the flour and buttermilk alternatively until combined. Fold in the blueberries and pour into a greased 9" square pan. Sprinkle with 2 Tbsp. sugar. Bake at 350 for 30 to 40 minutes until toothpick comes out clean.
Print Friendly and PDF

Friday, August 14, 2015

Smore cookies!


Here is another yummy cookie recipe! 

The marshmallows melted into the cookie and did give the cookie a smore like flavor. 

And who can resist a smore?



Smore cookies

1 c. butter, softened
1 c. brown sugar
1/2 c. sugar
2 eggs
1 tsp. vanilla
2 1/4 c. flour
1 tsp. baking soda
1/4 tsp. salt
1 c. oatmeal
1 c. milk chocolate chips
1 c. mini marshmallows

Cream the butter and sugars. Stir in the eggs and vanilla.  Add the flour, baking soda, and salt, mix well. Stir in the oatmeal,chocolate chips and marshmallows. Drop onto parchment lined cookie sheets and bake at 350 for 10-13 minutes. Let set a minute on sheets before removing to cool on wire racks.


Print Friendly and PDF

Wednesday, August 12, 2015

Rhubarb Dream Bars




I finally got a chance to make these awesome bars! 

Lots of sugar in this one...but they were worth it....just delicious. I love the short bread like crust on the bottom. It just melts in your mouth. I also added a bit of whipped cream on top, and they made a perfect summer time dessert!


Rhubarb Dream Bars

2 c. flour
1 c. powdered sugar
1 c. butter

Mix well and pat in a 9 x 13 pan. Bake at 350 for 15 minutes.

Filling:
4 eggs
2 c. sugar
1/2 c. flour
1/2 tsp. salt
4 c. chopped rhubarb

Mix and pour onto hot crust. Bake for another 30 to 40 minutes until set, and the edges are browned.


Print Friendly and PDF