Orange Julius Frosting

I have a whole cabinet full of cookbooks. Some I've received as gifts, some I have bought at second hand stores, some are from my mother, but my very first cookbook is a little homemade 15 recipe booklet I got way back in 2nd grade.

My very first cooking class was an after school class that I sort of got thrown into because my other siblings had after school activities and my mom didn't want to come to the school to get just one of us only to have to come back later to get the others so it was a class I took to fill the time. I was a little reluctant at first because I was 8 and didn't have much interest, but after the first class, when we made chocolate cake, I was hooked. I had found my passion for cooking in 2nd grade.

This week as my kids are getting ready to go back to school, I was feeling a bit nostalgic. I grabbed my little 2nd grade cookbook out of my cupboard and thumbed through it. I landed on a recipe for Orange cake. I got a container of orange juice and followed all the directions and made 24 orange cupcakes. They smelled amazing and looked beautiful...for about 3 minutes until they cooled down. Then the center of each cupcake fell and they turned into little lumps of weirdness. I figured even though they looked weird they would still taste good. Wrong!!!

See, even I have fails in the kitchen. I try things and it just doesn't taste good. This was one of those times. I wanted to try to salvage these cupcakes so I found a recipe for frosting that included dream whip and vanilla pudding. I whipped it together and it was again - ok, but not great. I was trying to brain storm to see what I could do to make it better. I wanted to keep the orange theme going. I had used the last of my orange juice in the cupcakes and I was totally out of orange flavoring. But...I happened to have one lonely looking orange in my fruit drawer in the fridge. I decided I would use it up. I grabbed my cheese grater and turned it to the zest side (that's the side with the teeny tiny holes. I took the orange and grated all of the skin. Then I cut the orange in half and used the juice from the orange for flavoring.

My end result was amazing. It didn't help my orange cupcakes and I didn't want this delicious frosting to go to waste so I made a new batch of vanilla cupcakes from a cake mix and topped them with the frosting. It was a huge success.

Orange Julius Frosting

2 pkgs Dream Whip
2 1/2 c milk
1 small pkg instant vanilla pudding
2 TBSP orange zest
Juice from 1 orange (about 1/2 cup)

Mix dream whip, milk and vanilla pudding with electric mixer for about 5 minutes, until it's nice and thick.  Then add orange zest and juice from an orange.  Mix another 2 minutes till fluffy.  Put in fridge till read for use.

Pipe onto cupcakes.  Must be refrigerated. 


Sometimes we learn by trial and error and that's ok. In the end I found one recipe that was awful (so I crossed it out in the book, since that's how I mark recipes that I've tried that I don't like) but I ended up with something amazing in the end.

Root Beer Float Ice Cream Sandwiches

This shop has been compensated by Collective Bias, Inc. and its advertiser.  All opinions are mine alone.  #SoHoppinGood #TopYourSummer #CollectiveBias

 You guys - it is hot where I live.  Like cook an egg on the sidewalk - hot.  Um ya -  Crazy, Crazy, dry heat and my absolute favorite time of year.  It is fabulous!!!   But with the heat comes that feeling of wanting something cold and delicious.  

Summer time means lots of cold ice water, delicious watermelon, and ice cream!!  

The other day when I woke up at 6:00 am to do my usual morning workout I stepped outside to water the plants on my porch and a wave of what we lovingly refer to as "the blow dryer" hit me in the face.  Suddenly, my usual scrambled eggs and toast for breakfast didn't sound that good, so I hopped in my car and ran over to my local Walmart to grab some ice cream, because honestly that seemed to be calling my name (and yes, I'm the mom that lets her kids eat whatever they want for breakfast - you know, ice cream, corn dog, whatever as long as they eat right?!!)  

I grabbed a small cart because I just wanted to get a couple of things (maybe I should've grabbed a big one).  I turned to go down the ice cream isle and started to browse.  Then the Blue Bunny ® ice cream was just staring me right in the face.  Seriously, I could see every scrumptious swirl of chocolate, beautiful pieces of perfectly shaped cookie dough, and twists of caramel.  Let me tell you the new clear containers are so enticing.  

I couldn't decide on just one flavor, so I ended up with 4 containers of ice cream and a  Smucker's® caramel topping.  I brought them home and ate ice cream for breakfast.   It was delicious.  But I had a ton of ice cream left so I wanted to make something else.  A fun treat just for summer.

I decided on some root beer float cookies and thought they would be perfect with the Blue Bunny ®Vanilla ice cream.

Root Beer Float Ice Cream Sandwiches

1/2 butter
1 c granulated sugar
1/4 tsp baking soda
1/8 tsp cream of tartar
1 egg
2 tsp root beer extract
1 1/2 c flour
 1/4 granulated sugar (to roll cookie dough in before baking)
1 container Blue Bunny ® Vanilla ice cream

In a medium mixing bowl, beat the butter with an electric mixer for 30 seconds.  Add 1 c sugar, baking soda, and cream of tarter.  Beat until combined, scraping sides of bowl.  Beat in the egg and root beer extract until combined.  Beat in as much of the flour as you can with the mixer.  Stir in remaining flour.  Cover and chill for 1/2 hour.

Shape dough into 1 inch balls.  Roll dough balls in sugar to coat.  Place 2 inches apart on an ungreased cookie sheet.  Bake in a 350 ° oven for 10 minutes.  Transfer cookies to a wire rack or towel to cool.

Once the cookies are cool,  place a small scoop of ice cream on the wrong side of on cookie, then take your second cookie and place it wrong side down on top of the ice cream, making a sandwich.

 This is a fun easy summer treat perfect for all of these amazing, hot summer days when you are trying to beat the heat.
  

For more Blue Bunny ® recipes click here.

Fresh Strawberry Pie

I walked into my grocery store the other day and noticed strawberries on sale.  They looked so red and juicy I couldn't resist buying some.  I started off with one big container in my cart then proceeded to go up and down all the other isles to get the things on my list.

While I shopped I kept looking at the strawberries and thinking of things I could use them for.  I knew I was totally out of jam and I could always use them for other things to.  Eventually I ended up back to where the strawberries were and I just had to buy more.  I ended up with 4 large containers of them.

I made 2 big batches of strawberry freezer jam but still had strawberries left over.  What to do, what to do.  Seriously, there are so many possibilities. 

Then I remembered an amazing pie my sister Mary makes.  She only makes it about once a year and then we crave it for the rest of the year.  I decided to change it up a bit and add strawberries instead of the other fruit she uses and opted for a light graham cracker crust.  My family loved it.  We will definitely be making this pie again.

Fresh Strawberry Pie

3 graham cracker crusts

1st layer:
8 oz cream cheese (room temperature)
1/2 c sugar
2 c whole whipping cream
1 tsp vanilla

Put whipping cream in a bowl and mix with electric beaters on high until thickened and starts to form soft peaks.  Then in a separate bowl, mix cream cheese, sugar, and vanilla till well blended.  Add cream cheese mixture to the whipping cream and mix until well blended and stiff peaks form.  Spread equally between 3 pie crusts.  (If using standard size pie crusts or 2 if using large pie crusts)  This layer should be about 1 inch thick in your pie pan.

Fill each pie with fresh strawberries, (washed, hulled, and sliced)  About 2 cups for each pie, or more if desired.

2nd layer:
1 1/2 c sugar
1 1/2 c water
4 1/2 TBSP corn starch

Cook sugar, water, and corn starch until thick and bubbly.  Pour over strawberry filled pie and then place in refrigerator to chill for at least 2 hours.  Top with whipped cream just before serving (optional).

Fudge Rolo Brownies

A few years back my husband found a recipe and he made it.  It was one of the most delicious desserts I have ever had!  It is gooey and rich and AMAZING.  We don't make it often enough but that is probably because I will eat it all!! When we do make it we usually share and always get asked for the recipe, so without further ado here it is!!...

 FUDGE ROLO BROWNIES

1 box fudge brownie mix 
1/2c- 1 c. caramel
2 c. unwrapped/and cut in half rolos(we get the bags of rolos that are already unwrapped)
1 (14oz) can sweetened condensed milk
3 c. chocolate chips
2 tsp. vanilla

To start, make the brownies using the box instructs.. make sure you grease your 9x13 pan!
let them cool completely, we end up putting them in the fridge or freezer to help.
When the brownies are cooled, poke a few holes and spread the caramel on top.
After that you will evenly distribute the rolo halves on the caramel layer. 
Next, in a sauce pan on low/med heat melt together the chocolate chips and sweetened condensed milk. Stir every so often and when it is well mixed/melted take off the heat, and add the vanilla.  Spread the fudge over the the brownies and let sit for a few hours so the fudge can set up.  Again we usually put ours in the fridge to speed up the process!  I also store mine in the refrigerator because it just tastes better cold! 


Just look at the yummy ooey gooey we have going on in the picture below!!  ENJOY!

BIG two hour cinnamon rolls

These are some of the tastiest, most yummiest, biggest "sweet Rolls" (as my father in law likes to call them) EVER!!!    I found this recipe online a few years ago and I have searched to find the original but I can't seem to find it. :( Sorry if it's yours, we love to give credit where credit is due!!  But they are just too delicious not to share!  I have put the original recipe (which makes 24 giant rolls!!! 2 sheet cake pans full)  and a halved recipe (makes 12 rolls, 1 sheet cake full)

Big two hour cinnamon rolls   


makes 24 rolls
makes 12 rolls


3 1/2 c. warm water  1 3/4 c.
3/4 c. sugar 1/4 c. + 2 T.
1/2 c. oil 1/4 c.
6 T. yeast 3 T.
1 T. salt 1 1/2 tsp.
3 eggs 2
10 1/2 c flour 5 1/4 c.
extra oil or Crisco to oil the counter.
1/2 c. butter divided 1/4 c.
cinnamon and sugar mixture (I mix mine in a jar with holes poked in the lid for easy shaking out)


Mix together the water, sugar, oil and yeast and let sit for 15 minutes or until frothy.

Then add: salt, eggs, and flour and mix for 10 minutes,   then sit for 10 minutes.

Oil the counter, divide the dough in half if making the large batch (it will be a little sticky, so use the oil on your hands as well) spread one half into a rectangle using your hands.   Melt half of the butter and spread evenly over the dough.  Cover in as much cinnamon and sugar as desired.  Roll long ways and cut into 12 equal pieces.

Grease a large sheet cake pan/cookie sheet and place 12 rolls on it.  Repeat with other half of dough..  Let rise,  mine usually doesn't take more than 30 minutes, (they will also get bigger while cooking so don't let them rise too big!!!!)

Bake in a 400* oven for 12-15 minutes.  let them cool slightly then slather them in frosting!!

Frosting

mix together
1 cube butter 1/4 c.
2 dashes salt 1 dash
2 tsp. vanilla 1 tsp.
6 cups powdered sugar 3 c.
add milk until desired consistency, usually only a quarter cup or so..

Granny Apple Fries & Vanilla Cream

A couple of weeks ago we decided to take our family on a little vacation to celebrate the end of the school year and to kick start our summer.  We wanted to go somewhere we hadn't been before and thanks to The Lego Movie, commercials, and the Get Away Today pamphlet that my son brought home from school in his backpack, we decided Legoland would be perfect.  

We spend the first day we got there sightseeing, shopping, and we hit the beach for a picnic lunch.  Finally (according to my six year old) we made it to Legoland.  It was amazing!!!!  I can't say enough good things about it.  There is an aquarium, water park, rides, stations to build things, a 4-D movie, and so, so, so much more.  Plus, it was so much less crowded than other places we have gone.  Just a fun trip all around.

One of the great things we found there was the cutest little food booth called Granny's Apple Fries.  These little pieces of awesome are crispy on the outside, soft on the inside and dusted in cinnamon and sugar.  They also came with the a dollop of whipped cream.  

We ordered two of these and sat down to eat.  Once I started eating it was hard to stop long enough to take a breath and I knew it was something I wanted to figure out and make at home.  Through a little bit of trial and error I came up with these, and according to my kids they are even better than the ones we had at Legoland.  Hope you all enjoy.

Granny Apple Fries & Vanilla Cream

Vanilla Cream 

1/2 c Heavy Whipping Cream

1/2 tsp vanilla

2 TBSP granulated sugar

Pour cold whipping cream into a bowl and beat on high with electric hand mixer for 5 minutes or until it starts to thicken.  Add vanilla and sugar.  Then beat 2-4 more minutes on high until it forms stiff peaks.  Store in fridge to keep cold until you've fried up your apples.

Granny Apple Fries

2 granny smith apples

1/3 c corn starch

1/4 c sugar

1/2 tsp cinnamon

Canola Oil (for frying)

In a small bowl mix sugar and cinnamon.  Set aside.  Heat oil in deep fryer.  You could also use an electric skillet or a pan on the stove,with at least 1 inch of oil in the bottom, making sure to maintain a temperature of about 365 degrees. It's important to use Canola oil and not regular vegetable oil as the canola is a much lighter oil and will give you a much less greasy final result.   

Cut apples in quarters, then core them (remove seeds), and peel the skin off.  You can leave the skin on but we tried it both ways and liked them better with the skin removed.  Next, you will cut  your apples into strips just like you would if you were cutting french fries.  

Then you roll each piece of apple in the corn starch till lightly coated, shaking off any excess.  

Fry coated apples for 4-6 minutes until they start to turn a golden color.  Remove from oil and drain on a plate lined with paper towels, which will absorb the extra oil.  Then generously sprinkle your cinnamon and sugar mixture over them.  (I'll admit, I really covered them in cinnamon and sugar, but that's the way I like it.)

Serve warm with the vanilla cream.  Enjoy!

As a side note, the vanilla cream recipe is my recipe that I use to make whipped cream for everything from Banana Cream Pie to fruit salad.  I use it instead of store bought whipped topping because it is just so much better.  I swear once you try it you will never buy whipped topping again. Also, a serving size is about 1 apple per person.

Candy Bar Salad

I've been attempting to incorporate more fruit into my meals.  We are great at having lots of vegetables, but not so great at eating fruit.  Weird right?  I know.  I only have one child who actually loves fruit.  The other two would rather go hungry than eat a banana or an orange for a snack.

While searching through my cookbooks the other day I ran across a recipe for a version of Candy Bar Salad.  It had a bunch of stuff in it, stuff that there is no way my kids would eat all mixed up together.  But I figured if I omitted a couple of things and adjusted the recipe they might be willing to try it.  Bingo!!  They loved it.

Candy Bar Salad

1 big box instant vanilla pudding
2 c milk
1 pkg twix bites
1 pkg snickers bites
4 green apples
3 cups whipped topping

Wash, core, and cut apples into bite size pieces.  Mix milk and pudding and directed on the package of pudding.  Then mix everything together in a big bowl.  Serve.

Simple right?  Everyone loved this salad.  It was super easy to put together and it didn't last long.

Apple Crisp

It's been a bit chilly here in Southern Utah the past couple of days.  Yesterday we had side blowing snow, and the last thing I wanted to do was drive around with people who go crazy/dumb on the roads because of a little weather. (if you live in southern Utah, you know EXACTLY what I'm talking about..haha!!)  So the best thing to do is cuddle up with some movies and bake something yummy!  This recipe is in our Family cook book Donna put together 10 years ago, it was submitted by our oldest sister Tori!  It is yummy and makes the house smell amazing as well.

Apple Crisp

4 c. sliced and pared apples
3 c. brown sugar
2 c. flour
2 c. rolled oats
1 tsp. nutmeg
1 tsp. cinnamon
1 1/2 c. soft butter

Heat oven to 375*F.  Place sliced apples in a greased 9x13" baking dish.  Blend remaining ingredients together until crumbly.  Spread over apples.  Bake for 30-35 minutes or until apples are tender and topping is golden brown.  This is best warm and served with vanilla ice cream.

Mini Strawberry Shortcake Trifle

Is anyone else having a case of winter blues?  I swear I am just over this gray gloom already.  Plus my kids have been cooped up in the house for weeks and we are just done. 

It finally stopped raining for a little bit on Saturday so we ventured out of the house to do a little grocery shopping.  I spotted some strawberries in the fresh fruit and veggie isle and I was exstatic!!!  I know its way too early for strawberries but I bought them anyway. 

I quickly made up these mini trifles (not to be confused with truffle.) It was a perfectly delicious, waiting for spring, sort of dessert.  Happy Day!!

Mini Strawberry Shortcake Trifle

1 small package instant vanilla pudding
1 angel food cake (round or loaf)
Fresh Strawberries
Whipped topping

Make the pudding according to the directions on the package.  Cut angel food cake into bite size pieces.  Wash and slice strawberries.  Layer ingredients into mini trifle bowls or 1 large trifle bowl as follows:
Vanilla pudding, strawberries, angel food cake, vanilla pudding, whipped topping, strawberries.  You can make as few or as many as you like.  1 box of vanilla pudding was enough to fill 4 small trifle bowls. 

 

Peanut Butter Bars

We moved to Utah when I was in 5th grade.  It was the first time I had ever had school lunch.  Up until that point I always took a lunch from home.  It's just what we did.  But in 5th grade our class got to take a turn helping in the lunch room and in exchange each student got a free school lunch that day.  I can't remember what the main course was but I will never forget the dessert on my tray.  It was the most delicious thing I had ever tasted.  The perfect mixture of peanut butter and chocolate with just the right amount of each.  It was heavenly. 

A couple years later, while having a sleepover with my friend "Z", we decided to made some treats for the neighbors.  She pulled out a recipe card and on the top it said "Peanut Butter Bars".  I gasped, dreaming of that wonderful school lunch treat.  Could it be?  I asked her where she got the recipe, she smiled and said "I got it from the lunch lady." 

Peanut Butter Bars

1 c butter
1 c granulated sugar
1 c brown sugar
1 c peanut butter (creamy)
1 egg
2 TBSP vanilla
1 tsp baking soda
1/2 tsp salt
2 c flour
2 c quick oats

In a bowl, cream together, butter, sugars, peanut butter, egg, and vanilla.  Blend till smooth.  Then add remaining ingredients.  Blend until everything is mixed together. 

Press into a cookie sheet.  Bake at 350 degrees for 12-15 minutes.  While warm, spread 1/2 c peanut butter on the top.   Let cool for about 10 minutes.

For frosting:
3 TBSP cocoa powder
4 c powdered sugar
1/3 c butter
1/4 tsp salt
1/4 c warm milk
1 tsp vanilla

Beat together till well blended.  Then spread over peanut butter layer.  Enjoy!!

Chocolate Oreo Raspberry Cheesecakes

About a month ago I needed to make two desserts for two different things that were happening at the same time.  (story of my life!)  Well I searched for a good cheesecake recipe because my husband thought it sounded good, and I figured that is a great, peanut free idea! (One of the kids at one of the events has a BAD peanut allergy). I found this recipe for raspberry swirl cheesecakes and thought that I would make a double batch so as to feed both the masses.  I got all the ingredients and my regular grocery shopping done and was in the check out lane when I had a sinking feeling and decided to read the ingredients to my gram cracker crumbs... lo and behold, right on the box it says 'may contain peanuts!'  UGH!!!!  I could have seriously made a horrible mistake, but thankfully it was caught in time!  But being in the check out lane I had to think quick.  I looked to my right and saw a stack of Oreos and a new recipe, with chocolate came to mind!!  So here it is, my twist on the original recipe!

Chocolate Oreo Raspberry Cheesecakes

1 box of Oreo cookies

6 oz. fresh raspberries
2 T. granulated sugar

2 lbs cream cheese, at room temperature
1 1/2 C. granulated sugar
pinch of salt
1 tsp. vanilla extract
4 eggs
2-4 T. cocoa powder (depends on how chocolaty you want it)


Preheat the oven to 325*.  Place cupcake liners in a muffin tin and spray lightly with cooking spray.  Drop on Oreo into each liner.
Make the raspberry sauce by mixing the raspberries and 2 T. of sugar in a food processor or blender.  I used my blender because it does an amazing job at pureeing things. Process until smooth and then pour through a sieve to remove any seeds. set aside.
Next you want to make the cheesecake filling.  By beating the cream cheese with a mixer (I used my hand held) until it is fluffy. Mix in the sugar until smooth and then add in the vanilla, salt and cocoa powder.  Beat in one egg at a time, making sure it is incorporated well before adding another.
Pour the cream cheese mixture into each cupcake liner until about 2/3 full (it was about 2 heaping Tablespoons) then dollop a few drops of raspberry sauce (about 1 teaspoon) onto each cheesecake.  With a toothpick swirl together to give it a marble effect.
Put in the oven and cook for 20-25 minutes.  transfer to a wire cooling rack and then place in the refrigerator for a few hours to get cold.  

Two Toned Brownies

 

Two Toned Brownies

1 c butter*

2 c sugar

4 eggs

1 TBSP vanilla

2 c flour

1/2 tsp salt

2 TBSP cocoa

Preheat oven to 350.  In a bowl, cream together butter and sugar.  Then mix in eggs and vanilla till well blended.  Sift in flour and salt.  Mix well.  Prepare a 9x13 pan with non-stick cooking spray.  Divide batter in half.  Add cocoa powder to one half of the batter.  Spread chocolate layer down in pan, then spread vanilla batter on top of that (or vice-versa, I have done it both ways).  Bake for 20 minutes.  As a side note I usually like my brownies a little bit thicker, so I bake them in an 8x11 pan for about 30 minutes.  Top with a sprinkle of powdered sugar.

This is an old family recipe, originally called "Moros y Christianos".   My mom was given the recipe when we were young.  In her recipe you add 1/2 tsp coconut flavoring and 1/2 c coconut to the vanilla portion of the batter.  It gives it just a little bit different flavor.  This is my variation of it.  We grew up on this recipe and it is my hubby's favorite version of brownies. 

*I make this dairy free by replacing the butter with earth balance vegan buttery sticks, since we have discovered that my daughter has a dairy intolerance.  Nobody in my family can taste a difference when I use the buttery sticks in place of butter in this recipe.

Apple Spice Cake Donuts

Apple Spice Cake Donuts

3 1/4 c flour
2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
2/3 c milk
1/4 c melted butter
2 eggs, beaten
2/3 c sugar
1 tsp vanilla
1 apple, peeled, cored, & grated
Shortening or cooking oil for deep-fat frying
cinnamon/sugar

In a large mixing bowl, combine 2 1/4 cups of the flour, baking powder, cinnamon, nutmeg, and  salt. In a medium bowl combine milk and melted butter.  In another bowl combine eggs, sugar and vanilla; beat with mixer till thick.  Then add grated apple.  Add dry mixture and milk mixture alternately to egg mixture, beating just till blended after each addition.  Stir in remaining 1 cup flour.  Cover dough, chill for 2 hours.

Turn dough out onto a lightly floured surface.  Roll dough to 1/2 inch thickness.  Cut dough with a floured doughnut cutter.  Re-roll dough as necessary.

Fry 1-2 donuts at a time in deep fryer.  About 1 minute on each side or till golden.  Drain on paper towels.  Roll warm donut in cinnamon sugar, or regular sugar, or glaze if desired.

Oreo Pudding

I first tried this recipe at a baby blessing luncheon and ate like the whole bowl so I found out who made it and they gave me the recipe.  LUCKY!  

1 package of regular oreos
1 box vanilla pudding
1 tub (16oz) cool whip

Put all oreos in a zip lock baggy and crush.  I used a rolling pin.  Don't make the pieces too fine, you want some good sized cookie chunks.  Make Vanilla pudding according to directions.  Then fold the oreos and cool whip into the same bowl with the pudding.  And WA-la!  Instant goodness :)

Mandarin Orange Cheesecake

Mandarin Orange Cheesecake

Crust:
1 1/2 cup graham cracker crumbs
1/4 tsp ground cinnamon
6 TBSP melted butter

Filling:
4 (8 oz.) pkg cream cheese
1 1/4 c sugar
1/2 c sour cream
2 tsp vanilla extract
5 eggs

Topping:
1 package dream whip (prepared as directed)
2 (15 oz) cans mandarin oranges (drained)

Other items needed:
9-inch spring form pan
parchment paper
a large pan or oven safe skillet, large enough that the cheesecake pan will fit inside of (I used the bottom half of my broiler pan because it was big enough and oven safe)

*This recipe takes time, 30 minutes to prep, 1 hour to bake, and atleast 5 hours to chill in the fridge. 

Preheat oven to 475 degrees.  Place a large pan, filled with 1/2 inch of water into the oven while  it preheats.  This is your water bath, which is necessary in order to make a baked cheesecake)

In a medium bowl combine graham cracker crumbs, cinnamon and butter, till well blended.  Press the crumb mixture into a 9-inch spring form pan that has been lined on the bottom with parchment paper.  Wrap a large piece of tin foil around the outside bottom of the spring form pan to keep the cheesecake dry when placed in the water bath in the oven.  Put the crust in the freezer until the filling is ready to go in.

In a big bowl combine cream cheese, sugar, sour cream and vanilla with electric mixer.  Mix for a few minutes or until the ingredients are smooth and creamy, making sure to scrape down the sides of the bowl.  Whisk the eggs in a medium bowl and then add them to the cream cheese mixture.  Blend the mixture just enough to integrate the eggs.

Remove the crust from the freezer and pour the filling into it.  Carefully place the cheesecake into the preheated water bath.  Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for about 50 more minutes or until the top of the cheesecake turns a light brown. 

Remove the cheesecake from the oven to cool.

Let it cool on the counter for about an hour, then cover and place in fridge for an additional 4 hours (or overnight).

Once chilled, prepare dream whip and spread on top.  Then chill in fridge for another hour. 

Place mandarin oranges on top just before serving.

My search for the perfect cheesecake has led me to many, many recipes that were just - ok.  I mean I love a good cheesecake.   There are a lot of "almost"s out there.  The no-bake version is good in a hurry, but the texture and flavor of a baked cheesecake is really the best.  So after a few "ok" cheesecakes, I found and mixed aspects of a couple of recipes to make this one, and TADA!!!!  We have a winner.  I used mandarin oranges on ours just because I'm not a huge fan of cheesecake that has fruit pie filling as the topper.  This had just enough sweet, but not too much.  Perfect for my family.  Any fresh fruit would be good on it though, strawberries, blueberries, or raspberries, and I think it would be really good with fresh peaches.  One thing to note when making this though is the amount of time the cheesecake has to chill.  I started it one afternoon late before I realized how long it had to sit in the fridge, so I baked it, then let it sit in the fridge overnight, then added the topping and oranges the next night.  So remember it needs to sit in the fridge for at least 5 hours total before eating it. 

Grasshopper Pie

Grasshopper Pie

1 pkg regular oreos
1/4 c butter
1 pkg chocolate instant pudding mix
1 pkg vanilla instant pudding mix
1/16 tsp mint extract (yes you read that right, I used my 1/8 tsp measure and only filled it to half)
Green food coloring
1 pkg whipped topping
3-6 thin mints (optional)

Makes 2, 9 inch pies

For Oreo crust, put entire package of oreos in the food processor.  Blend till they are a sand like texture.  Add melted butter, then mix till blended.  Divide cookie mixture in half.  Spread into bottom and up sides of 2, 9 inch pie pans.  Refrigerate for 1 hour before filling.  this will help prevent crumbling when you want to serve them. 

After your crust has been refrigerated, mix chocolate pudding per directions on the box for the pie filling.  Usually this just means you use less milk than you would when making the standard pudding.  Pour prepared chocolate pudding in pie pans over crust.  Then prepare vanilla pudding per directions for pie filling as well.  Add mint extract (seriously you only need a few drops, then add 3-4 drops of green food coloring.  Mix well, then pour over chocolate pudding into pie crusts.  Top with whipped cream, and crushed thin mints (or oreos) as desired.

I was looking for something to make for my family for St. Patrick's Day.  I didn't want the usual sugar cookies with green frosting that I typically make.  I love pie.  There I said it.  Its just such an easy dessert, plus we can usually polish off a pie in one sitting so there aren't any leftovers (I'm not a giant fan of leftovers).  But in my searches I kept coming across recipes for Grasshopper pie that called for ingredient, like Creme De Menthe, which is not something I ever have had in my kitchen.  So I decided that I would make up my own version that was more kid friendly and tada!!!  It turned out amazing.  My kids loved it.  We will definitely be making this again.

Sour Cream Lemon Pie

I know it's only January but I'm dying for some spring time goodness!  Today has been a gloomy, rainy day  and I need some sunshine so I thought I'd pull out this recipe that I've been saving to put on here and bring everyone some sunshine too(at least to your taste buds!).  I'm pretty sure I got this recipe out of a calendar but I couldn't tell you which one or even which year :/ whoops!  Enjoy anyway!




Sour Cream Lemon Pie:

9 in. pie crust, (baked)

1 c. sugar
3 1/2 T. cornstarch
1/2 c. lemon juice
1 T. lemon zest
3 egg yolks
1 c. milk
1/4 c. butter
1 c. sour cream

2 c. whipped cream (I made my own with a cup (give or take) of heavy whipping cream and a little sugar, beaten until thick and fluffy)


- Combine sugar, cornstarch, lemon juice, lemon zest, egg yolks, and milk in a saucepan.  Cook on medium for 3-5 minutes, until thickened.  Stir in butter (I cut mine into smaller chunks so it melts a little faster);  cool to room temperature.  Stir in the sour cream and then spoon into the already baked pie crust.  Cover with whipped cream and chill in refrigerator. It tastes better a little cold.  enjoy!

Monkey Bread (Sticky bread)

 

 

 

 

This was one of my favorite desserts growing up.  It felt like you had to wait ALL day for it (when really it's only like an hour)  and then they would be gone in seconds... in a family with 10 kids anything this good is gone in seconds;)

 

 

Ingredients:

 

Rhodes dinner rolls (16)

 

Sauce:

 

1 c. brown sugar

1/2 c. butter

2 TBSP corn syrup

1 t. cinnamon

 

 

 

Thaw out dinner rolls then cut in half.  (If you're in a hurry you can put the rolls in the microwave for 20 seconds to speed up the thawing process)

 

 

 

 

Combine sauce ingredients in a sauce pan, heat to almost boiling.  Put one layer of dough balls into a greased bunt pan, pour half the sauce over it.

 

Add the rest of the dough, then remaining sauce.  (You can add 1/2 c. chopped nuts through out if you'd like)

 

Let rise until almost double.  (usually takes about 25-30 minutes)

 

Bake at 350* for 30 minutes.  Cool for 15 minutes(or as long as you can wait) then turn out onto plate.  ENJOY!!!

 

 

 

 

 

 

Texas Sheetcake Brownies

Texas Sheetcake Brownies
2 c flour
2 c sugar
1 stick butter
1/2 c shortening
2 TBSP Cocoa
1 c water
1/2 c buttermilk
1/4 t salt
1 t baking soda
1 TBSP cinnamon
2 eggs

Frosting:
1 stick butter
6 TBSP milk
4 TBSP cocoa
1 lb. powder sugar
1 tsp vanilla extract

Preheat oven to 400 degrees.  Combine flour and sugar in a bowl.  In a saucepan mix butter, shortening, cocoa, and water.  Bring to a boil.  Pour over flour and sugar mixture.  Stir in buttermilk, salt, baking soda, cinnamon, and eggs.  Beat together.  Pour into greased sheet cake pan.  Bake 20 minutes or until toothpick comes out clean. Put frosting on warm cake.  Serve warm. 

I got this recipe from my best friend a million years ago.  This was our go-to recipe when we wanted a snack.  We would whip up a batch of these brownies and literally eat an entire pan and 1/2 gallon of milk in 1 setting.  Ahhh, wish I still had a metabolism like that.  Enjoy these, but beware that you might end up eating the entire pan:)

Egg Roll Pies

A few months ago (when my boys still actually took morning naps) I would watch Rachael Rays talk show while I got ready for the day.  One day they had a recipe for cheeseburger egg rolls and I though 'Oh man!  These are going to be soooo good!'  and oh man they were so disgusting, sorry RR but it was not up to the normal standards.  If I can recall that night correctly I'm pretty sure I ate one, felt sick and layed on the couch for an hour.  When ever I try a new recipe, which is quite often the rule is that you have to try it, when we're done we say if it's a keeper or not so much.  I thought maybe I had caught a stomach bug and that's why they didn't taste good to me.  But when I asked my husband if he liked them he said something to the effect of, 'Umm pretty sure we should never make those again.'  So Long story long,  I was stuck with like 20 won ton wrappers and didn't really want to go back to the store to get stuff to make real egg rolls or ragunes so because I have the most giant sweet tooth in the world I came up with this yummy little recipe!  ENJOY!

Egg Roll Pies

ingredients: won ton (or egg roll) wrappers

                    canned pie filling any flavor (or homemade if you're awesome,.,,and if so could you teach me?!?)

                    cream cheese (opt)

                    cinnamon-sugar (opt)

                    whipped cream (opt)

                    vegetable oil for deep fryer or enough to cover the bottom of a pan)

                    cup of water to seal the wrappers

I started out by heating the oil in my fryer (which only has one setting so you might have to play around with your settings and temps).  while that was heating I prepped all of my egg roll ingredients, opened canned fillings and  got all of the little add ons ready.  Get a cookie sheet lined with paper towels and put a cookie cooling tray [forgive me if that is not the correct term but I have a serious case of the forget-everythings going on tonight] on top.(pictured below)....

When the oil is hot enough start the wrapping process. I don't have pictures but I will try and explain the wrapping the best I can.  Place one wrapper in front of you in a diamond shape, in the center add a spoonful of pie filling (we did apple in one and cherry in another) , put on any add ons (for the cherry I left it plain, for the apple I added a few teaspoons of cream cheese)  start by folding down the top corner,  fold in the right and left corners, with your fingers dip into the water and wet the bottom corner a little bit so when you roll that up and around the rest it holds and creates a nice little 'egg roll pie'.  place in deep fryer trying not to splatter everything around you.  keep an eye on it, turn it every once in a while so it will cook evenly, and when it starts to turn brown (about the time it took me to make another roll)  take it out and put on tray to drip off some of the oil.  For the cherry I let cool most of the way and served with whipped cream on top and for the apple (which was the big hit of the night)  I let cool for only about a minute, just until I can kind of grab it with my bare hands, and rolled it in the cinnamon-sugar.  Serve alone or with some yummy ice cream!  There are seriously so many possibilities and ways you can do this. Have Fun!  And here is a little assignment for our followers,  Try it... and then tell us what flavors and add ons you enjoy!