Posts Tagged With: Whipped cream

Strawberry Freeze

I think one of my girls 'taste tested' it before I got the picture!

I think one of my girls ‘taste tested’ it before I got the picture!

I took a break from trying new recipes and, well, cooking in general, for the entire month of April!  I didn’t make up my meal plans for the month and I didn’t really even  cook a lot!  I used up a lot of the meat I had in the freezer and added noodles or rice, with a frozen vegetable and called that dinner…..that is, when they weren’t have peanut butter for the millionth time!  Well, I am back on track and have my meals planned out for the whole month of May and I finished grocery shopping for the meals (using coupons, of course!)!  It does feel good to be back on track!  So, Monday I decided to make a new recipe I was holding on to.  It sounded and looked very delicious and I had the ingredients for it!

Here’s the recipe: (of course I found it off of Pinterest)

12 Chips Ahoy! Cookies
1 pkg. Cream Cheese, softened
1/2 cup sugar
1 can  frozen berry punch concentrate, thawed
1 cup crushed fresh strawberries
2 cups whole fresh strawberries

Make It

COVER bottom of 9-inch springform pan with cookies.

In the spring board

BEAT cream cheese and sugar in large bowl with mixer until well blended. Gradually beat in punch concentrate. Whisk in Cool Whip and crushed strawberries until well blended. Pour over cookies.

FREEZE 6 hours or until firm. Remove from freezer 15 min. before serving. Let stand at room temperature to soften slightly. Garnish with whole berries just before serving.

My cake took longer to freeze.  It may have been because I was gone all day, after making the cake, to find the freezer was open just a bit.  It didn’t ruin any food, it just didn’t allow for the cake to freeze!  Everyone seemed to like it and didn’t complain too much they had to wait until the next day to try it!

It seemed a summery type dessert and was nice to have on a warm, sunny, spring day!
Enjoy!
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Apple Torte

Well, today is Wednesday and tomorrow is Thanksgiving.  I guess I need to run to the grocery store!  Actually, I only need a couple of things.  🙂  Yesterday was busy with me taking my oldest to her co-op classes, doing school with the other three, exercising, piano lessons (at our house, which is SUCH a time saver and definitely worth the little extra $) and getting ready for my 12 year old’s Nutcracker performance.  She had to be downtown at the Opera House for Tech Rehearsal/costume fitting at 4:30 until 9:00 and I was helping out, so we had to gather everything she needed into a bag, like makeup, extra tights, hairspray (which I didn’t realize we were out of until then….too late…..hence one reason for having to run to the store today!), curling iron…etc.  We then ran out the door and had a fun, tiring evening!  AND….we get to do it again tonight!  It’s all fun and exciting though!  She is super excited to perform with professionals on a big stage!  She is an angel and her costume is beautiful.

On to a recipe!  I usually make another dish, specifically for my father-in-law because he loves it, for Thanksgiving, which I didn’t think about until last night!  This is a super easy recipe for an apple torte.  In no time at all, you have a sweet, piping hot, apple delight….add some whipped cream or vanilla ice cream (or both) and it’s a delicious treat!

Here’s the recipe:

2 eggs

1 cup sugar

2 tsp. baking powder

2/3 cup flour

1/2 tsp. salt

Beat it all together and add 2 cups of diced apples, 1 tsp. vanilla, 1/4 tsp. cinnamon and 1/2 to 1 cup of chopped nuts (if desired)

Bake at 350 for 40 minutes

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Have a great day and a blessed Thanksgiving!

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Cheesecake Factory Pumpkin Cheesecake

Have I mentioned that I LOVE pumpkin?  I have craved a pumpkin cheesecake for a couple of weeks, so I think I may have to make one today.  It will go along with my broccoli cheese soup and Ramon Noodle salad.   Sounds like a great meal for a cold, windy day!

I stumbled across a cookbook with ‘supposed’ recipes from various restaurants.  This includes recipes for Girl Scout Mint Cookie, A&W Onion Rings, Heinz 57 Sauce and Red Lobster‘s Cheese Biscuits.  There are many, many recipes in this book!  If you are interested in more recipes, place a comment and I will get back to you.  There m,ay be a recipe for something you are looking for!
I have decided my recipe for the day will be the Cheesecake Factory Pumpkin Cheesecake.  I am going to try it later on, after I exercise!  Ha!  I probably better exercise longer today!  I will let you know how it tastes tomorrow!

Here’s the recipe:
Crust:
1−1/2 cups graham crumbs
5 Tbsp. butter, melted
1 Tbsp. sugar

Filling:
3 − 8oz. pkgs. cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
Whipped Cream
Mix crust ingredients together, just till coated and crumbly. Press onto the
bottom and 2/3 up the sides of an 8″ springform pan. Bake for 5 mins. at
350. Set aside. Combine cheese, sugar and vanilla in large bowl, mix until
smooth with an electric mixer. add pumpkin eggs,and spices, beat till smooth
and creamy. Pour into the crust. Bake for 60−70 mins.or till the top turns a
bit darker. Remove from oven and allow to come to room temperature, then
refrigerate. After it has thoroughly chilled, remove the pan sides and cut.
Serve with whipped cream.

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Pumpkin Spice Latte

I REALLY like pumpkin.  Pumpkin pie, pumpkin rolls, pumpkin cheesecake.  I especially liked Maxwell House‘s International Cafe Pumpkin Spice, but I believe it was discontinued!  I was very distraught….ok, not really distraught, but was sad because I really looked forward to it in the fall and winter months!  Now, my favorite doughnut shop in town has a very delicious pumpkin latte, but I don’t want to spend $3 each time I have a desire for one!  So, I figured I could find a recipe myself and jumped on Pinterest.  Lo and behold, there were recipes on there!  I always look for the recipe that calls for the ingredients I already have and below is the one I chose and tried.  It was good, but not quite the same so I think I needed to make my coffee stronger next time.  I’m not a coffee drinker so I used some coffee but must need more.  The pictures are my cup I made.  One is without the garnish and the other is with.  It turned out nice looking!

This recipe is compliments of The Kitchen (http://www.thekitchn.com/diy-pumpkin-spice-latte-9627%5D

Pumpkin Spice Latte

Makes 1 to 2 servings2 cups milk
2 tablespoons canned pumpkin OR 1 teaspoon Torani Pumpkin Spice Syrup (your choice)
1 to 2 tablespoons sugar or sugar substitute
2 tablespoons vanilla extract
1/2 teaspoon pumpkin pie spice, plus more to garnish
1 to 2 shots espresso, about 1/4 cup of espresso or 1/2 cup of strong brewed coffee
Whipped cream, to garnishIn a saucepan whisk together milk, pumpkin and sugar and cook on medium heat, stirring, until steaming. Remove from heat, stir in vanilla and spice, transfer to a blender and process for 15 seconds until foamy. If you don’t have a blender, don’t worry about it — just whisk the mixture really well with a wire whisk.Pour into a large mug or two mugs. Add the espresso on top.Top with whipped cream, if desired, and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top.

For more recipes, follow me on my Pinterest page under Shelly Boynton.

Enjoy your day!

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