Strawberry Congealed Salad

Ingredients:

1 (6 ounce) package strawberry-flavored gelatin

2 cups boiling water

1 (16 ounce) package frozen strawberries, thawed

1 (20 ounce) can crushed pineapple with juice 

1 cup chopped pecans (I used 1/2 cup)

1 (8 ounce) package cream cheese, softened

1 (8 ounce) sour cream

1 cup granulate sugar (I used 1/4 cup)

1/2 teaspoon vanilla extract

Directions:

1. Combine hot water and gelatin; stir until dissolved. Stir in strawberries, pineapple and pecans. Pour into a 2 quart mold or into a 13 x 9-inch baking dish. (Reserve half of gelatin mixture if you want to put cream between layers)  Refrigerator until firm.

 2.  Cream together cream cheese, sour cream, sugar and vanilla until smooth. Invert the mold and spread over firm gelatin.  (For layer, pour remainder gelatin mixture over cream mixture)  Chill until serve.

Cream Puff Cake

Ingredients

Crust:

1 cup water

1/2 cup butter

1 cup all-purpose flour

1/4 teaspoon salt

4 large eggs

1/2 teaspoon vanilla extract

Filling:

1 (8 ounce) package cream cheese, softened

1 large box (5.1 ounces) vanilla instant pudding

3 cups milk

Topping:

1 (8 oz.) container frozen whipped topping, thawed  (just enough for a thin layer.)

1/2 cup chocolate syrup  (I recommend chocolate topping for ice cream. Walmart chocolate syrup is too thin and watery.  I used Bryer’s ice-cram sauce)

(In the picture, I don’t have salt and vanilla extract)

Directions:

1.  Preheat oven to 400 degrees F (200 degrees C).  Lightly grease a 9"x 13" glass baking pan.

2.  To make Crust:  In a medium saucepan, Bring water and butter to boil, add flour and salt all at once and stir until mixture leaves sides of pan and forms ball and pulls away from the pan.   Remove from heat. Let stand 5 minutes. Add eggs, one at a time and beat well after each egg until smooth and add vanilla.

3.  Spread in bottom and up the sides of a greased pan. Bake at 400 degrees F for 25-30 minutes or until golden brown. Cool completely.

4.  Meanwhile baking pasty, make the filling.  In a large bowl, cream together cream cheese and milk, adding a little bit of milk at a time. Mix in pudding and beat till thick.  Put in the refrigerator until ready to use.  Spread pudding mixture over cooled pasty. Top with whipped topping, and drizzle chocolate syrup over the top.  Refrigerated at least 3 hours or overnight.

Chocolate Chip Cheesecake Bars

These were simple to make and delicious!!  You can use any kind of cookies such as peanut butter, gingerbread, sugar cookies or your favorite homemade cookies recipe.

I doubled the recipe, use 8 x 12 inch pan and lined with lightly greases aluminum foil for make it easy to cut.

Ingredients:

1  package (8 oz) cream cheese, softened

1/2 cup sugar

1 egg

1 teaspoon vanilla extract

1/2 cup coconut, optional

1 roll (16.5 oz) Pillsbury refrigerated chocolate chip cookies

Directions:

1.      Heat oven to 350°F. Lined 8-inch square pans with aluminum foil and lightly grease with cooking spray.

2.     In small bowl, beat cream cheese, sugar, egg and vanilla extract until smooth. Stir in coconut.

3.      Break up half of cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of dough over cream cheese mixture.

4.      Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. Store in refrigerator.

This recipe is from Pillsbury.com  Thank you for sharing your great recipe.

Watergate Salad

Makes: 8 servings, about 1/2 cup each

Ingredients:
1 cup Miniature Marshmallows
1 pkg. (4-serving size) Pistachio Flavor Instant Pudding & Pie Filling
1 can (20 oz.) Crushed Pineapple, in juice, undrained
1/2 cup chopped Pecans
1-1/2 cups thawed Cool Whip Whipped Topping

Directions:

Combine marshmallows, dry pudding mix, pineapple and pecans in large bowl until well blended. Add whipped topping; stir gently until well blended. Cover. Refrigerate at least 1 hour before serving. Store leftovers in refrigerator.

This recipe is from http://www.kraftfood.com/

Strawberry Roll

For Cake:

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

3 eggs

1 cup sugar

1/3 cup hot water

1 teaspoon vanilla extract

Confectioners’ sugar for dusting

For Filling: (If you wants to spread cream on over the top and side, double the recipe)

4 oz. (half bock) cream cheese

1 cup cool wiped

1 cup confectioners’ sugar

2 cups fresh strawberries, cut up

2 tablespoons sugar

A little bit of salt

Directions:

1.  Preheat oven to 375 degrees F (190 Degrees C). Butter a jelly roll pan. Line it with buttered foil or buttered parchment paper.

2.   In a bowl, combine strawberries; 2 tablespoons of sugar and salt, set aside.

1   3.  Sift flour, baking powder and salt together, set aside.

1   4.   Beat the eggs on high speed with an electric mixer for 5 minutes or until lemon-colored. Gradually add sugar beating until dissolved. Stir in water and vanilla extract. Fold flour mixer gently into egg mixture until combined.

1   5.  Pour batter into a greased jelly roll pan, spread evenly over pan.  Bake for 15 minutes.  It should be springy to the touch, and beginning to shrink away from the sides of the pan.

1   6.  Lay out a tea towel, and sprinkle it with confectioners' sugar. Turn the jelly roll out on the towel. Take off the paper or foil. Cut away crusty edges. Roll the cake up in the towel, and leave it to cool.

1   7.  For filling, beat cream cheese; cool wiped and 1 cup of confectioners’ sugar until smooth. 

1   8.  Unroll cake and spread filling and lay strawberries over it.  Roll up the cake again and chill 2 hours before serving.  Sprinkle with confectioners’ sugar or garnish with strawberries, and additional cream filling on top if desired.

Poppy Seed Chicken

*In the picture, I doubled recipe and frozen half of it.  Just don't put the topping on until you are ready to bake it. 

Ingredients:

1 lb skinless, boneless chicken breast halves

1 (10.5 ounce) can condensed cream of chicken soup

1 (8 ounce) container sour cream

1 sleeve Ritz® buttery round crackers, crushed

1 stick (1/2 cup) butter, melted

1 teaspoon poppy seeds, or more if desired

Salt and Pepper to taste (optional) 

Directions:

1.  Boil chicken and shredded. (you could probably use a rotisserie chicken)

 2.  Mix chicken, sour cream, chicken soup together (add salt and pepper to taste, optional) and put into a 9 x 9 baking dish.

 3.  Melt butter and add crumbled crackers and poppy seeds.  Sprinkle over to top of chicken.

 4.  Bake 375 degrees F for 35 minutes or until the top of the casserole is browned and the sauce is bubbly.

Serve with rice, enjoy :)

This recipe is from Amy Coyle. Thank you for sharing your great recipe.

Peanut Butter & Banana Dog Ice Cream

 

 

Jubal has guarded my blog for a long time and I always cooked for myself and friends.  It’s time to pay them back; I made ice cream for you and your successor, Cowboy. 

 

Cowboy loves to play Frisbee and go to the dog park.  He spent almost 4 hours every day to play outside.  I think ice cream helps him cool down and enjoy the summer.

 

Ingredients:

32 oz. plain Low fat yogurt

1 ripe banana

2 Tablespoons peanut butter

2 Tablespoons honey

 

 

Directions:

1.  In a food processor or blender, blend together all of the ingredients until smooth.

 

 

 

2.  Pour the mixture into ice cube trays, paper cups or small plastic containers.

 

3.  Put in the freezer until frozen and then transfer to Ziploc bag or plastic container for easy storage.