Chocolate Raspberry Tartlets

This is a great summer recipe!  They look beautiful and taste amazing. 

Tartlets:
1 Chocolate Cake Mix
1/2 C. Butter or Margarine
1 Egg

Filling:
1 8 oz. Pkg. Low Fat Cream Cheese, at room temperature
1/4 C. Cocoa
1/2 C. Powdered Sugar
8 oz. Whipped Topping

Fresh Raspberries for garnish

Preheat oven to 325 degrees.  Mix together the dry cake mix, melted butter and egg.  Spray a mini muffin tin with cooking spray.  Spoon small amounts of batter into tin so that each cup is about 1/2 full.  Bake 10-12 minutes.  Let the tarts rest for 1 minute and then press each tart down gently with a tart shaper if you have one.  I don't so I use the handle of my ice cream scooper.  This creates the impression for the filling.  You can skip this step and just use less filling on each tart.  Remove tarts from pan and continue making more until you have used all of the batter.

Mix the filling by whipping the cream cheese until smooth.  Add the cocoa and powdered sugar.  Taste to make sure the filling is sweet enough.  Add more sugar if you think it is necessary.  Fold in the whipped topping.  Spoon small amounts of the filling into the tarts after they have cooled completely and then place a raspberry on top of each one.  Chill well before serving.   Makes at least 48 tartlets.

3 Ingredient Peanut Butter Cookies

Initially I tried this recipe as kind of a science experiment because the ingredient list didn't look right to me.  Cookies without flour?  I tried it and not only did it work but the cookies were delish!  I am not kidding.  You must try this recipe for yourself!

1 C. Peanut Butter
1 C. Sugar
1 Egg

Preheat oven to 350 degrees.  Mix all ingredients together with an electric mixer.  Form into 1" balls, set balls on cookie sheet, then press with a fork to get the traditional look of peanut butter cookies.  Bake 8 minutes.  Let the cookies cool for at least 3 minutes before removing to cooling racks.  Makes 15-20 cookies.

Andes Mint Cookies

Yum.  I love mint.  These cookies are simple and delicious.  Try them, you won't be disappointed.

1 C. Butter
3/4 C. Sugar
1 C. Brown Sugar
2 Eggs
1T. Vanilla
3/4 tsp. Salt
3/4 tsp. Soda
3 C. Flour
1 Bag Andes Mint Baking Bits

Preheat oven to 350 degrees.  Cream together butter, sugars, eggs and vanilla.  Add salt, soda and flour.  Mix well then fold in the Andes bits.  Drop spoonfuls of batter onto a greased cookie sheet and bake for 8-10 minutes.  Don't over bake, these cookies are not supposed to get very brown.  Cool for 2 minutes on cookie sheet then move to a cooling rack.  

Pumpkin Ice Cream Dessert

Prepare to be wowed.  This dessert is the best thing I have tasted in a long time.  The combination of ice cream and pumpkin is just meant to be and the toasted pecans take the dish from a 9.5 to a 10 in my book.  If you like pumpkin pie this dessert is bound to become one of your very favorites.

1/2 C. Butter, melted
2 C. Graham Cracker Crumbs
1 1/2 Quarts Vanilla Ice Cream
2 C. Pumpkin
3/4 tsp. Salt
3/4 tsp. Cinnamon
3/4 tsp. Ginger
1/2 tsp. Nutmeg
1 3/4 C. Sugar
1 Small Container Whipped Topping
1 C. Toasted Pecans

Combine graham cracker crumbs and butter then press mixture into the bottom of a 9x13 pan.  Freeze for at least 1 hour.  Take ice cream out of your freezer and allow it to soften for about 10 minutes.  Scoop out ice cream and spread in an even layer over crust.  Combine pumpkin, sugar and all spices.  Mix well then pour over top of ice cream.  Freeze for at least 2 hours.  Toast pecans in a small skillet on medium heat until fragrant, about 4 minutes.  Allow to cool.  Before serving spread whipped topping over pumpkin layer and sprinkle pecans over top.

Fresh Peach Pie

One of the foods I really dislike is cooked peach pie or cobbler.  Yuck!  Why ruin the delicious flavor of fresh peaches by cooking them.  I had ruled out peach pie entirely until I came across this recipe.  It is AMAZING!  I am in love with the flavor of almond and it is so good along side fresh peaches.  Combine those with a great homemade pie crust and I'll tell you what you have...heaven!

Pie Crust
1 1/3 C. Flour
1/2 tsp. Salt
1/2 C. Shortening
About 5 T. Cold Water

Mix together flour and salt.  Add shortening and cut in with a pastry cutter or two knives until it looks like bread crumbs.  Add water and mix with a spoon until you have a soft ball of dough.  On a floured surface rollout dough into a circle and transfer to your pie plate.  Tuck extra dough behind edges of dough to thicken dough around the perimeter of your crust.  Pinch edges of your crust however you like or use a fork to press designs into the crust.  Prick your crust all over the bottom with a fork to create air holes.  This prevents the crust from bubbling up while cooking.  Bake crust at 425 degrees for 15 minutes or until edges turn light brown. 

Peach Filling
3 Peaches, peeled and sliced
1 C. Sugar
4 T. Corn Starch
1/2 C. Water
2 Peaches, diced small
1/4 tsp. Almond Extract
3 T. Butter
1 small container whipped topping

Place the sliced peaches into the bottom of your cooled pie crust.  In a small sauce pan combine the sugar, corn starch, water and diced peaches.  Heat to boiling and boil for 1-2 mintues stirring constantly until mixture becomes very thick.  Add almond extract and butter.  Stir to combine then pour over fresh peaches.  Top with whipped topping and refrigerate at least 1 hour before serving.

Choco-Banana Bars

I am slightly addicted to the combination of chocolate and banana as evidenced by the chunky monkey pancakes, double chocolate banana bread and chocolate banana cookies all posted on this site!  My kids really enjoyed this as an after school snack.  They are very moist bars, not like a cookie but more a cake or bread-like texture and with the use of applesauce, they aren't bad in the health department either.  My son took one to school in his lunch and he said all his friends were asking what in the world that thing was.  Apparently it didn't look that appetizing to them.  But what it lacks in appearance it makes up for in flavor, I promise!

1/4 C. Butter, melted
1/4 C. Applesauce
1 Egg
1 tsp. Vanilla
3 Over-ripe Bananas
1 1/2 C. Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Salt
3 T. Cocoa Powder

Preheat oven to 350 degrees.  Mix butter, applesauce, egg and vanilla until frothy and light.  Mix in bananas until they are blended smooth.  Add flour, baking powder, baking soda and salt.  Mix until just combined, don't over mix.  Remove 1/2 the batter to a different bowl.  Add cocoa to one bowl of batter and mix well.  Spray a 9x13 pan with cooking spray and spread the cocoa batter into the bottom.  Drop spoonfuls of the white batter over top then swirl it all around with a butter knife until the chocolate and white batters are marbled.  Bake for 25 minutes then cool for 30-60 minutes before serving.

Lemon Pineapple Cake

So, so yummy, that's what this cake is.  It was my favorite growing up and still is.  It has become my husbands favorite too since he has a summer birthday.  That time of year is when this cake really shines, it is cold and creamy and the perfect dessert for warm days. 

1 Lemon Cake Mix (plus ingredients to make cake)
1 Large Pkg. Lemon Pudding
2 C. Milk
1 8oz. Pkg. Cream Cheese, at room temperature
1 Large Can Crushed Pineapple
1 Large Container Cool Whip

Mix up lemon cake mix according to package directions.  Make 4-6 cupcakes and pour the rest of the batter into a greased 9x13 pan.  You want the cake layer to be a little thinner, that's why you make a few cupcakes.  Bake according to package directions until toothpick inserted into cake comes out with light crumbs.  Allow cake to cool completely.  Pour pineapple into a colander and stir it until all the juice is drained off.  You will want that pineapple to be very well drained.  Beat cream cheese with a hand mixer until smooth.  Add milk and pudding and mix until creamy and well combined.  Spread cream cheese mixture over cooled cake then spoon pineapple evenly over top.  Spread cool whip over cake and refrigerate at least 1 hour before serving. 

Pumpkin Bars with Maple Glaze

Just in time for fall!  An easy pumpkin recipe that has a fantastic taste!  We all liked this tasty treat!

1 cup all-purpose flour
1 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup vegetable oil
1/4 cup applesauce
1 cup white sugar
2 eggs
1 cup pumpkin puree

GLAZE
1/2 cup powdered sugar
1 TBS maple syrup
1 1/2 tsp milk


Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan. In a medium bowl, stir together the flour, pumpkin pie spice, baking powder, and baking soda; set aside. In a large bowl beat the eggs, oil and sugar together until smooth. Stir in the pumpkin, then the dry ingredients.  Pour into 9x13in and bake for 30 to 40 min.  Mix up glaze while bars are baking.  Let bars cool about 15 min and drizzle glaze over top.

Cherry Cake

This year, instead of a decorated birthday cake, my oldest son asked for this cherry cake.  This is the perfect cake for summer and it is SO easy.  I was grateful I didn't have to spend hours on a birthday cake and we enjoyed it a lot more than a cake with half an inch of colored butter cream frosting slathered on top.  This is a light tasting, elegant looking dessert that doesn't take all day to prepare.  We love it! 

1 White Cake Mix + all the ingredients to make the cake
1 can Cherry Pie Filling
1 8 oz. pkg low-fat Cream Cheese
1 small container of Whipped Topping
1 C. Powdered Sugar

Mix up cake batter and pour into a greased 9x13 pan.  Drop spoonfuls of cherry pie filling into cake batter, reserving 1/2 of the pie filling for later.  Bake according to package directions.  Let the cake cool completely.  While cake is cooling, make the topping by mixing cream cheese (at room temperature) and powdered sugar together with a hand mixer until it is smooth and creamy.  Then mix in the whipped topping.  Spread over cooled cake then drop spoonfuls of the reserved pie filling over the top of the cake decoratively.  Cover carefully and refrigerate at least one hour before serving. 

Oatmeal Coconut Cookies

In the back to school spirit, I am posting these cookies which are perfect for an after school snack.  I got this recipe from a friend who brought them over after I had my baby.  These are in my top three favorite cookies and, with 6 C. of oats in the recipe, they are a pretty healthy cookie too. The recipe made 10 dozen cookies for me so just remember that when you are looking over the amounts of everything needed for this recipe and don't forget to use your largest mixing bowl!  You're going to need some freezer bags too unless you're very, very hungry!

2 C. Butter
2 C. Brown Sugar
2 C. White Sugar
2 tsp. Vanilla
4 Eggs
3 C. Sifted White Flour (you can do 1/2 white, 1/2 wheat)
2 tsp. Salt
2 tsp. Baking Soda
6 C. Quick Oats
1 1/2 C. Coconut

Preheat oven to 350 degrees.  Cream butter and sugars together until fluffy.  Add eggs and vanilla.  Mix well then add all dry ingredients.  Bake on a greased cookie sheet for 10-15 minutes depending on how crisp you like your cookies.  The dough can be refrigerated for a couple of days and the baked cookies freeze very well. 

Strawberry Cake

I have been making this cake for years. It has been the favorite birthday cake for a few of my children and now it seems to be a big hit with my children's spouses and my grandchildren. You can make it the night before you need it and it will be just perfect.

Make a regular white cake in an extra long pan (lasagna pan)
Let cool.

Frosting:
Mix together until creamy,
2 cups powdered sugar
8oz cream cheese
Fold in 2 1/2 cups cool whip

Topping:
2 pints sliced strawberries
1 tub strawberry glaze
mix strawberries with glaze, spoon on top of frosting.

Cover and Refrigerate.

White Chocolate Triffle

If you are looking for an easy, delicious recipe for dessert.......... This is it!!
I got this recipe from my sister-in-law Krista. She has been one of my favorite go to people for amazing desserts. You will love eating this first with your eyes and then Wow Wow Wow the taste is yummilicious!! (if thats a word).



3 cups cold skim milk
2 small packages sugar free instant white chocolate pudding mix (vanilla or cheesecake flavor may also be used)
1 14oz. Angel food cake cubed
3 cups sliced fresh strawberries
3 cups fresh raspberries
1 8oz. container cool whip
3 whole strawberries quartered ( Optional, for garnish)

Make pudding.
3 layers: Start with cake
Pudding
Cool whip
Fruit

Keep refrigerated. Enjoy!

Raspberry Oatmeal Bars

I was looking for a quick, easy cookie recipe yesterday and found this one.  It takes about 10 minutes to throw these together and there are amazingly good.  They taste kind of like a really good breakfast bar but it has a crunchy streusel topping that makes these simply delcious.  They are unlike any cookie I have made before.  Take 30 minutes out of your day today to make these and tell me what you think!

3/4 C. Butter, softened
1 C. Packed Brown Sugar
1 1/2 C. Oats (Quick or Rolled)
1 1/2 C. Flour
1/2 tsp. Salt
1/2 tsp. Baking Soda
1 C. Raspberry Jam (Bottled jam not freezer jam)

Preheat oven to 400 degrees.  Combine butter and sugar in a bowl and beat with an electric mixer for about 1 minute until mixture is light and fluffy.  Add oats, flour, salt, and baking soda to bowl and mix with a spoon until crumbly.  Press a little over half the mixture into the bottom of a greased 8x12 or 9x13 pan.  Spread jam over oat mixture.  Sprinkle the remaining oat mixture evenly over top of jam with your hands.  Bake 20 minutes and cool completely before cutting and serving.  Makes 20-24 bars.     

Lemon Cake

My daughter had a birthday last week and asked for a lemon cake.  I had never made a lemon cake from scratch before so I tweaked a recipe I found online at allrecipes.com.  It turned out amazing, especially with the cream cheese frosting.  Excuse the picture.  I just snapped a shot of the cake before I covered it with fondant so it is not the most attractive thing in the world but I will include a picture of the final result of the cake just for fun.

3 C. Flour
1 T. Baking Powder
1 tsp. Salt
1/4 tsp. Nutmeg
1 C. Butter
2 C. Sugar
3 Eggs
1/2 C. Sour Cream
1 1/4 tsp. Vanilla
1 1/2 tsp. Lemon Extract
Zest from 1 large lemon
Juice from 1 large lemon + enough milk to make 1 C.

Preheat oven to 350 degrees. Cream together butter, sugar, eggs, sour cream, vanilla and lemon extract.   Add flour, baking powder, salt, nutmeg and lemon zest.  Mix well with an electric mixer.  Add milk/lemon juice mixture gradually while mixing until you have added it all.  Grease and flour 2 8" cake pans or whatever pan(s) you want to use. Divide batter between cake pans and bake for 60-70 minutes or until cake tester poked into the center of the cake comes out with a few crumbs.  Allow cakes to cool in pans for 10 minutes before inverting onto cooling racks.  When cakes are completely cooled, frost as desired. 

Fresh Strawberry Pie

While strawberries are in season and still pretty cheap I thought I better post this completely delicious recipe for all of you to wow your friends and family with.  Oh, this one is good.  It is the perfect dessert for this much anticipated spring weather.

1 pie crust, baked
1 T. Butter
1 C. Sugar
3 T. Corn Starch
2 Baskets Strawberries
3 oz. Cream Cheese, softened
1 8 oz. Container Cool Whip

Chop up 1 1/2 C. strawberries pretty small and mix with sugar and corn starch in a small sauce pan.  Cook stirring constantly until mixture is thick and clearish.  Add margarine and stir until melted.  Set aside and allow to cool.  Spread the softened cream cheese into the bottom of your cooked and completely cool pie crust.  Slice the remainder of your strawberries in half and place over top of the cream cheese.  Pour cooled strawberry filling over top of strawberries.  Top with cool whip and refrigerate 1-2 hours before serving.

Orange Rolls

I have never had an orange roll before I made these. I loved them. Perfect for spring! Easy too!


For the dough I just used the sweet dinner roll dough from this site.

Filling

2 TBS melted butter
1 cup sugar
2 oranges zested


Glaze

Juice from the 2 oranges
1 1/2 cups powdered sugar


Roll dough into a rectangle. Melt butter and spread over rectangle. Mix sugar and orange zest in a bowl. Sprinkle all over the top of the butter. Roll up length wise and cut using string. Place on baking sheet and bake at 350 for 20-25 minutes. Mix glaze and pour over top of each roll while still warm.

Fruit Salsa

I was being adventurous and decided to try something new. I was also trying to use my fruit before it went bad. I found this recipe and it was a big hit. It does take time cutting all of the stuff up, but it looks so nice. I didn't have the kiwi so I just left it out. It was still great, but would have looked better with it.


Salsa
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor

Chips
10 flour tortillas
cooking spray
cinnamon and sugar mixed together

Mix salsa together and chill. For chips spray on side of tortilla with cooking spray. Cut into wedges and sprinkle with desired amount of cinnamon and sugar mixture. Repeat with all tortillas. Arrange on baking sheet. Bake @ 350 for 8 minutes.

Hot Fudge Sauce

I came across this recipe in the Better Homes and Gardens cookbook years ago.  It is so easy to throw together and is simply the best hot fudge sauce ever!  You can save left overs of the sauce for a week or so in a small sauce pan in your refrigerator so it can be reheated quickly when those ice cream cravings start coming on!

3/4 C. Chocolate Chips
1/4 C. Butter
2/3 C. Sugar
5oz. can Evaporated Milk

Melt butter and chocolate together over medium heat, stirring constantly.  Add sugar then add milk gradually.  Bring to a boil then reduce the heat.  Boil gently over medium low heat until you reach the desired thickness.  Allow to cool for a few minutes before serving.

Chocolate Cake

Last night I taught the teenage girls in my church class about fondant.  When I decorate cakes I always make a cake from scratch.  They are more firm and much easier to work with than a cake made from a box.  This cake was delicious, baked up perfectly and came out of the pans without any problems.  I will definitely use this recipe again.

2 C. Flour
1 1/2 C. Milk
2/3 C. Sugar
2/3 C. Brown Sugar
1/2 C. Cocoa
3/4 C. Butter
3 Eggs
2 tsp. Vanilla
1 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Salt

Preheat oven to 350 degrees.  Combine all ingredients and mix with an electric mixer until batter is smooth.  Grease and flour 2 8" pans and divide batter between both pans.  Bake for about 25 minutes or until toothpick inserted into the middle comes out with a few crumbs on it.  Let cool for 5 minutes before inverting to a cooling rack.  After cakes are completely cooled, frost or wrap in saran wrap until ready to frost.

Chocolate Zucchini Cake

A very good friend of mine brought me some of this cake a couple of years ago and I fell in love with it.  I was so happy she was willing to share her recipe.  Anything with zucchini in it is very moist so you can imagine the texture of this cake and with a streusel topping of brown sugar, chocolate chips and pecans, each bite of this cake is a little piece of heaven.

2 1/2 C. Flour
1 3/4 C. Sugar
1 tsp. Salt
1 tsp. Baking Powder
1 tsp. Baking Soda
3 heaping T. Cocoa
2 tsp. Cinnamon
1/2 C. Oil
1/2 C. Butter
2 Eggs
1/2 C. Milk
1 tsp. Vanilla
2 C. Zucchini, grated (if you use frozen zucchini be sure to drain it well)

Topping:
3/4 C. Pecans, chopped
1 C. Chocolate Chips
3/4 C. Brown Sugar

Preheat oven to 340 degrees.  Mix together wet ingredients well.  Add dry ingredients, mix well.  Pour into a greased 9x13 pan or, if you would like your cake to be thinner, pour batter onto a greased jelly roll pan.  Combine topping ingredients and sprinkle over top of batter.  Bake 50 minutes (less if you use the jelly roll pan).  Wait to cut cake at least 30 minutes or it will crumble as you cut it.