Frozen Yogurt

Knock off Red Mango Frozen Yogurt

2 cups greek yogurt

½ c milk

½ cup sugar

1 tsp vanilla

1 TBL honey

Freeze for 25 min in your cuisnart

Serves 2-3

Serve with fresh berries

SUPER DELISH!!!

Apple Crisp

1/2 c flour

1/2 c quick oatmeal

1/2 c brown sugar

1/8 tsp soda

1/8 tsp baking powder

1/8 tsp salt

1/4 cup soft butter

4 cups sliced apples

1/3 c sugar

1/2 tsp cinnamon

2 Tbsp butter

Mix and blend first 7 ingredients and set aside. Mix together apples, etc. Sprinkle oatmeal mixture over apple mixture in 9X9 inch square baking dish. Bake at 350 for 45 minutes. Serve with whipped cream or ice cream.

Strawberry Pretzel Jell-o

1C. melted butter
1/4 C. sugar
11/2 C. crushed pretzels
Mix together and spread in a 9x13 pan. Do not press tightly in pan.
Bake at 350 degrees for 10 mins. Let cool completely.

Mix together:
8 oz. cream cheese
9 oz. cool whip
Pour over crust.

Mix 1 lg. package strawberry jell-o with 2 C. boiling water to dissolve.
Add 1 lg. package frozen strawberries to dissolved jell-o.
Pour over cream cheese layer and refrigerate until set.
Add a spoon of whipped cream when served.

Striped Delight

35 OREO Cookies

6 Tbsp. butter, melted

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4 cup sugar

2 Tbsp. cold milk

1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided

3-1/4 cups cold milk

2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding

PROCESS cookies in food processor until fine crumbs form. Transfer to medium bowl; mix in butter. Press onto bottom of 13x9-inch dish. Refrigerate until ready to use.

WHISK cream cheese, sugar and 2 Tbsp. milk in medium bowl until blended. Stir in 1-1/4 cups COOL WHIP; spread over crust.

BEAT pudding mixes and 3-1/4 cups milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened; cover with remaining COOL WHIP. Refrigerate 4 hours.

How to Easily Cut Into Squares:

Place dessert in freezer about 1 hour before cutting into squares to serve.

I made this for Mother's Day and everyone seemed to like it. I got the recipe from Kraftfoods.com. Check out their site for a pretty picture of the dessert. I tried to cut a few calories by using low fat Oreos, light cream cheese and light Cool Whip, and it was still pretty tasty.

Deadly Caramel Brownies

I made these tonight and they are yummy!

http://sisterscafe.blogspot.com/2009/03/deadly-caramel-brownies.html

Football Brownie idea

My sister in law made these for the superbowl and I thought they were so cute. 

Candy Popcorn

1 cup butter or margarine

1 1/3 cup sugar

1/2 cup Karo syrup

1 tsp vanilla

1/2 bag marshmallows

2 bags microwave popcorn set aside in large bowl after popping, make sure you get all the kernels out. 

1 bag cinnamon bears

Over low heat mix butter, sugar & karo syrup 1-3 minutes or until butter is melted and just starts to boil. Remove from heat and add vanilla and marshmallows.  Pour and stir over popcorn and cinnamon bears until mixed.  

Chocolate Sheet Cake

1/2 Cup Butter
1/2 Cup Shortening
3 Tbs Cocoa
1 Cup Water

Mix together in a pan and bring to a boil, stirring so it doesn't stick on pan.

2 Cups Sugar
1/2 Cup Buttermilk
1 Teas Cinnamon
2 Eggs, beaten
2 Cups Flour
1 Teas Baking Soda
1 Teas Vanilla
Dash of Salt

Pour liquid mixture over flour and sugar which have been sifted together. Mix Well. Add remaining ingredients and mix well. Bake 20 minutes at 375 degrees in greased and floured jelly roll pan (10 by 15 inch). Five minutes before cake is done prepare frosting.

Frosting

1/2 Cup Butter
3 Tbs Cocoa
6 Tbs Milk
4 Cups Powdered Sugar

Melt butter, add cocoa and milk. Bring to a boil. Remove from heat and add 4 cups powdered sugar, 1 teas vanilla. Mix well. Frost cake while hot. If desired, add nuts.

Pumpkin Cake

4 eggs
1 cup oil
2 cups sugar
1 tsp vanilla
2 cups pumpkin
2 ½ c flour
1 tsp soda
2 tsp cinnamon
1 tsp salt

Beat eggs, add wet ingredients and mix well. Mix dry ingredients together and add to wet ingredients mixing well. Spread on large cookie sheet pan. Bake at 350 for 20 to 28 min.

Frosting

4 oz cream cheese
4 TBL butter
Soften and blend the 2 above.

Add:
3-4 cups powdered sugar
3 TBL milk as needed

Mix together and frost when cake is cool.

Peanut Butter & Chocolate Cookie Cups

Ingredients:
3/4 cup butter or margarine, softened
1/3 cup granulated sugar
1 1/2 cups all-purpose flour
1 2/3 cups peanut butter & chocolate morsels
2 large eggs
1 can (14 oz) sweetened condensed milk
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Grease mini-muffin cups. Beat butter and sugar in small mixer bowl until creamy. Add flour and beat until mixture is evenly moist and crumbly. Roll rounded teaspoon of dough into a ball, press onto bottom and halfway up side of muffic cup. Repeat with remaining dough. Place a couple (5 or so) morsels in each cup.
Beat eggs in medium bowl with whisk. Stir in sweetened condensed milk and vanilla. Spoon into muffin cups, filling almost to the top of each cup. Bake for 15 minutes. Remove from oven to wire rack. Gently run knife around edges of cookies. Let centers flatten. While still warm, top cookies with morsels. (they will soften and retain their shape.) Cool completely in pan on wire rack. With tip of knife, release cookies from cups.

Rolled Fondant Icing

So did anyone know that you could make little people out of edible icing? Although, I wouldn't recommend eating it since it's only ingredients are raw egg and two forms of sugar.

2 tbsp. corn syrup

1Lb. 2 oz. confectioner' sugar (powered sugar)

1 egg white

Place the confectioner's sugar in a bowl. Make a well in the center. Pour the corn syrup and egg white into the well and stir using a wooden spoon. Finish mixing everything together by hand. The icing should feel silky and smooth (although I had to add a lot more powdered sugar for mine to feel silky and smooth). Double wrap until required in two food bags. It will harden when exposed to air. Use within a week.

Blackberry Cobbler

12 tablespoons (1 1/2 sticks) unsalted butter, cut into tablespoons
1 1/2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk at room temperature
1 teaspoon pure vanilla extract
3 cups fresh or frozen unsweetened whole blackberries (if frozen, thawed and well drained)

Preheat oven to 350 degrees. Place butter in 9-by-13-inch baking dish and put in the oven to melt. In a large bowl, whisk together flour, sugar, baking powder and salt. Stir in milk and vanilla until combined. Remove the hot baking dish from the oven and immediately pour batter into it. Spoon blackberries evenly over batter. Return hot dish to oven and bake 40 to 45 minutes. Remove to a wire rack and cool. Serve warm or at room temperature.


Makes 6 to 8 servings.


Source: Debbi Fields' Great American Desserts, published in Salt Lake Tribune, July 16, 2008

This is really yummy. I used frozen fruit, a raspberry, blueberry and blackberry mixture. It was a little buttery for my taste and so I would probably just use 1 cube (8T.) next time. Can be served with ice cream or cool whip on top, but it is good without it.

Juniors New York Style Cheesecake

When we go to New York we go to Juniors for the cheesecake. It is so delicious. Last time I was there I bought the cookbook. Plain New York Style Cheesecake is the first one I have tried. It turned out great.

Juniors shortbread crust:
1 cup all purpose flour
1 TBL cornstarch
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/3 cup sugar
2 extra-large egg yolks
2 teaspoons pure vanilla extract

1. Preheat the oven to 350 F and generously butter the bottom and sides of a 9 inch springform pan. Wrap the outside with aluminum foil, covering the bottom and extending all the way up te sides. Mix flour, cornstarch and salt together.

2. In a medium-sized bowl, beat the butter and sugar together with an electric mixer on high until creamy. Add the eggyolks and vanilla and beat until disappears and dough forms. Work the dough with your hands until it comes together in a ball. Chill about 30 minutes if you have the time.

3. Flour your hands, then place the dough in the center of the pan and begin pressing with the heels of your hands from the center outward toward the edges, working in a circular motion around the pan and up the sides. Keep pressing until the crust is flat on the bottom and stands u about 1 1/2 inches on the sides. Pinch the edge between your two index finger to give a fluted effect. Prick the crust in several places with a dinner fork (this lest the crust bake more evenly without rising up from the pan).

4. Bake the crust just until its set and golden (do not overbake!), about 15 minutes. Leave the crust in the pan and place on a wire rack to cool. Leave the oven on while you prepare the batter.


Cheesecake:
Four 8 ounce packages cream cheese (use only full fat), at room temperature
1 2/3 cups sugar
1/4 cup cornstarch
1 Tablespoon pure vanilla extract
2 extra-large eggs
3/4 cup heavy or whipping cream


1. Preheat the oven to 350 F. Generously butter the bottom and sides of a 9 inch springform pan. Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides. Make and bake the cake crust and leave it in the pan. Keep the oven on.

2. Put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl and beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one.

3. Increase the mixer speed to medium and best in the remaining 1 1/3 cups sugar, then the vanilla, Blend in the eggs, one at a time, beating well after adding each one. Beat in the cream just until completely blended. Be careful no to overmix! Gently spoon the batter over the crust.

4. Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours. Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away-don't move it). Then leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completly cold, preferably overnight or for at least 4 hours.

Makes one 9 inch cheesecake, about 2/12 inches high.
http://www.juniorscheesecake.com/