Blueberry Croissant Puff

Ingredients

• 3 large croissants, cut up (about 5 to 5 1/2 cups)
• 1 cup fresh or frozen blueberries
• 1 package (8 oz.) cream cheese, softened
• 2/3 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 cup milk

Instructions

1. Preheat oven to 350 degrees.
2. Place croissant pieces in a 9 inch square pan. Sprinkle with blueberries.
3. Beat cream cheese, sugar, eggs and vanilla in medium bowl with electric mixer until well blended. Gradually add milk, beating well after each addition. Pour evenly over croissant pieces. Let stand 20 minutes.
4. Bake at 350°F for 35 to 40 minutes or until set in center and golden brown. You may want to cover it with foil for the last 10 minutes if the tops are getting too browned.
5. Serve warm sprinkled with powdered sugar.
6. Variation: Instead of baking in a square pan bake individually. Place croissant pieces evenly in 10 (1/2-cup) ramekins; sprinkle with blueberries and pour cream cheese mixture evenly over croissant pieces. Let stand 20 minutes. Bake at 350°F for 20 to 25 minutes or until set in center and golden brown.

This can easily be doubled in a 9X13 pan.

Source: slightly adapted from Kraft

St. Patrick's Pistachio Cake

1 White Cake Mix

1 small box pistachio instant pudding

1 c. lemon-lime soda

1 c. vegetable oil

1/4 c. Irish cream coffee creamer, optional

3 eggs

green food coloring, optional

Preheat oven to 350 degrees.  Grease and flour a bundt pan or line 24 muffin cups with paper liners.  Place all ingredients in a large bowl.  Blend on low for 30 seconds.  Increase speed to medium and mix two minutes more.  Bake about 50 -55 minutes for a bundt cake or 18-22 minutes for cupcakes.  Cool completely.  Frost with desired frosting.    

 
adapted from the: The Cake Mix Doctor

Pistachio Cake Mix Cookies

1 white cake mix

1 small box instant pistachio pudding mix

2 eggs

1/4 c. vegetable oil

3/4 tsp. almond extract, opt.

a few drops green food coloring, opt

1 c. white chocolate chips

Preheat oven to 350 degrees.  Combine cake mix and pudding mix.  Add the eggs, oil, almond extract and green food coloring.  Mix the best you can using a hand mixer.  If batter is too stiff, finish mixing with a wooden spoon.  Stir in 1 cup of the white chocolate chips.  Roll dough into 1'' - 1 1/2'' balls and place on a lightly greased baking sheet.  Press 2 or 3 white chocolate chips into the top of each cookie.  Bake for 10-12 minutes.  Tops will be cracked and outside will be very slightly browned.  Yield: about 2 1/2 dozen cookies.  

Frosted Banana Cookies

Banana Cookies

Ingredients:
1 cup sugar
1/2 cup butter
1/2 cup shortening
1 tsp vanilla
2 eggs
1 cup smashed ripe bananas (I used 3)
1/2 cup milk + 1 tsp. lemon juice (mix together before adding, or use 1/2 cup buttermilk)
1 1/2 tsp. baking soda
1/2 tsp. salt
3 1/4 cups flour

Directions:
Cream sugar, butter, shortening and vanilla until light and fluffy.
Add bananas and then mix in the eggs.
Blend in milk/lemon juice mixture (or buttermilk). Add the dry ingredients until just combined. Do not over-beat. It will be a sticky batter. Drop by tablespoons onto a greased cookie sheet. Bake at 350 degrees for 9-10 minutes, until slightly golden. Cool completely.

Banana Frosting
2 Tablespoons butter, melted
1-2 ripe bananas, smashed (depending on how much banana flavor you want)
3-4 cups powdered sugar (more or less depending on the consistency that you like)
2 Tablespoons milk
1 tsp vanilla
Mix all ingredients together and spread over cooled cookies.

These cookies are also delicious with a Cream Cheese Frosting!

Peach Cobbler Dump Cake

 

Ingredients:

2 (16 ounce) cans peaches in heavy syrup
1 (18.25 ounce) package yellow cake mix
1/2 cup butter
1/2 teaspoon ground cinnamon, or to taste

Directions:
Preheat oven to 375 degrees F.
Empty peaches into the bottom of one 9x13 inch pan. Cover with the dry cake mix and press down firmly. Cut butter into small pieces and place on top of cake mix. Sprinkle top with cinnamon.
Bake at 375 degrees F for 45 minutes.

-From Six Sisters Stuff

Pineapple Orange Cake

 

Ingredients:
1 package yellow cake mix
1 can (11 ounces) mandarin oranges, undrained
4 egg whites
1/2 cup unsweetened applesauce

TOPPING:
1 can (20 ounces) crushed pineapple, undrained
1 package (3.5 ounce) instant vanilla pudding mix (you could use sugar free if you want)
1 carton (8 ounces) reduced-fat whipped topping (Cool-Whip)


Directions:
In a large bowl, beat the cake mix, oranges, egg whites and applesauce on low speed for 2 minutes. Pour into a 13-in. x 9-in. baking dish coated with cooking spray.
Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a bowl, combine the pineapple and pudding mix. Fold in whipped topping just until blended. Spread over cake. Refrigerate for at least 1 hour before serving. Garnish with sliced oranges (optional).

Seafood Bisque

(adapted from Beryl Stokes recipe)

Ingredients:

4 cups of cajun trinity (a mixture of chopped onion, bell pepper and celery)
2 sticks butter
1 cup flour
3 cups chicken broth or water
2 Tablespoons tomato sauce or ketchup
2 Tablespoons minced garlic
Tony’s Creole Seasoning or your choice of seasoning
1 pound bag of fresh crawfish tails, shrimp or crab
1 cup rice

Cooking Directions:

Saute’ Cajun trinity in 2 tablespoons canola oil in a large 6 quart pot.

Make a roux in a flat bottom stainless steel skillet or a large pot.

Melt the butter and gradually add in flour and continue to stir with a flat edged spatula until dark brown color.

Transfer Roux to the Cajun Trinity pot. Stir well.

Add chicken stock or water, tomato sauce, minced garlic, seafood and seasoning to taste.

Bring to a boil then lower the heat to medium-low (#3).

Stir occasionally and simmer uncovered for 45 minutes.

Add the seafood.

Simmer another 10 to 15 minutes.


optional: may be served with rice

Seafood Chowder

 The recipe can be cut in half for a smaller crowd.
(adapted from my sister-in-law, Jamie)

2 lbs of shrimp or crawfish
2 cans of fresh lump crab meat
1 bell pepper
1 large onion
2 stalks of celery
3 to 4 diced potatoes
1 stick of butter
2 pints of half and half
1 pound of Velveeta
2 cans cream of shrimp soup
2 cans cream of mushroom soup
2 cans of evaporated milk
1 can corn (drained)
1 can cream of corn

Saute onion, bell pepper, and celery in butter on medium heat for 25 minutes or until transparent and soft.

Add all soups, milk, corn, potatoes, and cook on low until potatoes are soft. This may take a while. (I sometimes cook the potatoes separate so it won't take as long)

Add seafood after the soup is cooked, and cook the seafood, it usually cooks in about 10 to 15 minutes.

Add Cheese and mix until fully melted.

Seasonings I use: garlic powder, Tony Chachere's Creole Seasoning, celery salt, and pepper.

Homemade Cool Whip

• 1 cup milk, cold
• 1 1/2 tablespoons sugar
• 1 teaspoon vanilla extract
• 1 teaspoon xanthan gum

Mix all ingredients together and whip on medium for about 2 minutes. You need to use the wire whip to mix this. Then turn to medium high, this is about speed 6 to 8 and mix for another 6 minutes, or until it reaches desired consistency.

Chocolate-Hazelnut Pizza

Pizza parlors move over--this pizza takes the cake! Topped with chocolate-hazelnut spread and sprinkled with three different flavored chips, this sweet treat will be a cookie plate hit.

1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust

1/2 cup hazelnut spread with cocoa

1/4 cup chocolate chips

2 tablespoons semisweet chocolate chips

2 tablespoons white vanilla baking chips

1 teaspoon vegetable oil

1/4 cup hazelnuts (filberts), toasted, skins removed, chopped

• 1 Heat oven to 400°F. Grease 12-inch pizza pan with shortening, or spray with cooking spray. Unroll dough in pan. Starting at center, press out dough with hands, forming 1/2-inch rim.
• 2 Bake 12 to 15 minutes or until golden brown. Immediately spread with hazelnut spread; sprinkle with dark chocolate and semisweet chocolate chips. Bake 1 to 2 minutes longer or just until chocolate begins to melt.
• 3 In small microwavable bowl, microwave white vanilla baking chips and vegetable oil uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted. Sprinkle hazelnuts on pizza. Drizzle with melted white chips. Cool 5 minutes. Cut into wedges. Serve warm.

To toast hazelnuts, heat oven to 350°F. Spread nuts in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Rub nuts in a kitchen towel to remove loose skins (some skins may not come off).

To drizzle the melted white chips over the pizza, pour melted mixture into a resealable food-storage plastic bag, cut off a small tip from a corner of the bag, and squeeze bag to drizzle.

Brown Bag Popcorn

Step One: Get a brown paper bag

Pickup a package of no name flat-bottomed brown paper lunch bags. A package of 100 brown bags is around $2.

Step Two: Bag your popcorn

Add a 1/2 cup scoop of bulk popcorn kernels to your brown paper bag. Fold the bag over twice. Don’t use staples to secure the bag — this might spark in your microwave.

Step Three: Pop in microwave

Stick the popcorn bag into your microwave. Around 3 minutes on high.  Stop the microwave when the popping slows to one to two pops per second.

Step Four: Add gourmet topping

Try these toppings for some gourmet popcorn:

• Mexican: Add chili powder, hot sauce, and salt.
• Onion: Shake in onion powder and garlic powder.
• Cheese: Mix in Parmesan cheese with a little salt.
• Sweet: A dash of cinnamon, a sprinkle of sugar, and a topper of honey.
• Classic: A shake of salt with a little butter.

Valentine Jello Cookies

            

1 3/4 cup flour

1 tsp. baking soda

1 6oz package Jello mix (any flavor you like)

3/4 cup butter, softened

1/2 cup sugar

1 egg

1 tsp vanilla

In a small bowl, combine the flour, baking soda and Jello mix and then set aside. In a medium sized bowl, beat butter and sugar together until creamy. Beat in the egg and the vanilla. Gradually blend in flour mixture. 

Chill dough for at least a half hour and then roll out with floured rolling pin, on a generously floured surface. Dough will be on the sticky side so, adding extra flour might be necessary. 

Cut the dough with cookie cutters and then place cookies on an un-greased cookie sheet.

Bake in a pre-heated 400 degree oven for 5-7 minutes, or until edges barely brown. Cool on baking sheets for 2 minutes and then transfer to wire rack to completely cool.

Yield: Approx. 2 dozen small heart shaped cookies.

Strawberry Nutella Poptarts

Ingredients:

• 1 egg yolk
• 1 teaspoon water
• 1 package refrigerated pie crust
• 6 heaping teaspoons Nutella
• 6 heaping teaspoons strawberry jelly
• 2 large strawberries, sliced lengthwise and carved into hearts
• coarse sugar (or granulated sugar)

Directions:

Preheat oven to 350°F and cover a cookie sheet with parchment paper or a silpat mat.
In a small bowl, whisk together egg yolk and 1 teaspoon water. Set aside.
Roll out pie crust till it’s pretty thin (about 1/16th of an inch thick). Cut into 2.5 inch x 3.5 inch rectangles, re-rolling the dough as needed. You should end up with 12 rectangles.
Take 6 of the rectangles and cut out a heart in the center, using the strawberries carved into hearts as a guide. Set aside.
On each of the 6 remaining rectangles, spread 1 heaping teaspoon of Nutella, leaving a 1/2 inch border around the edges. Then top the Nutella with a layer of strawberry jam, again making sure to leave a 1/2 inch border.
Place a strawberry carved heart on top of the strawberry jam layer, in the center of the rectangle. Top with the pie dough with the heart carved out of the center.
Seal the edges with the prongs of a fork and brush with egg wash mixture. Sprinkle heavily with coarse sugar.
Bake for 12-14 minutes, or until golden brown. Transfer to a cooling rack. Let cool for 5 minutes and then serve!

4 minute egg

 

To make these:

Bring a pot of water to a rolling boil with 1 tablespoon of white vinegar.
Place desired number of eggs into boiling water.

Boil exactly 4 minutes, some say 6 minutes works too.
Immediately place into a bowl with ice water.

Once cool enough to handle, Carefully peel shell.
Place on top of hash browns, toast, salad…etc.
Slice into and enjoy!

Jello Frosting/Filling

3 ounce pkg. of Jello (favorite flavor) 2/3 cup granulated sugar 1 egg white 1 teaspoon vanilla
Place the above ingredients in a large GLASS OR METAL mixing bowl (OF A STAND MIXER). Turn the mixer on high just as you add ½ cup of boiling water. Whip on high for five minutes and you will get this:

This is truly a unique frosting.  It has a bit of a marshmallow texture.  It is very light and fluffy.  It is best to decorate right away as it sets up a bit. The best part is, you can use any flavor you want
 ie:  blueberry for 4th of July, orange for Halloween etc.

Holly Jollies

Ingredients

• 1 Package Almond Bark (white or chocolate)
• 36 mini muffin papers
• 2 Cups of one or more of the following (get creative!): Salted Peanuts, Rice Krispie Cereal, Dried Cranberries, Raisins, crushed candy canes, Other salted nuts,Your favorite dried fruit, chopped to the size of raisins

Instructions

1. Line a mini muffin tin with mini muffin papers. Place almond bark in a large microwave safe bowl. Microwave for a minute and a half; stir. Return to microwave and microwave for about thirty seconds at a time, stirring each time, until bark is smooth and creamy.* Remove from microwave and stir in two cups of your choice of add in. Spoon into mini muffin papers and allow to sit until cool and hardened. You can put them in the refrigerator to speed up the process if you like.
2. Package and give with a smile on your face and a grateful heart. *Note: Take special care not to allow even the tiniest drop of water to get into the bark as it will clot up if you do.

Italian Easter Bread

Cook Time: 20 minutes

Yield: 6 loaves

Serving Size: 1/2 loaf

• 1 package (2 1/4 teaspoons) instant yeast
• 1 1/4 cups warm milk
• Pinch of salt
• 1/3 cup butter, at room temperature
• 2 eggs, lightly beaten
• 1/2 cup sugar
• 3 1/2 to 4 1/2 cups flour
• egg wash (1 egg, beaten with 1 teaspoon of water)
• 6 dyed, uncooked, Easter eggs (will cook in the oven)
• Sprinkles

Mix together the yeast, milk, salt, butter, eggs and sugar in a large mixing bowl. Add 2 cups of flour and beat until smooth, with the paddle attachment. With the mixer on low speed, continue to slowly add the rest of the flour just until a dough forms. Switch to the dough hook attachment and knead on low speed until the dough is smooth and elastic. Add more flour as needed so that it is tacky, not sticky. Alternatively, the dough can be kneaded on a floured work surface, by hand. Transfer to an oiled bowl, turning once to coat both sides. Cover tightly with plastic wrap and let rise in a warm, draft-free place until doubled, about 1 hour. 

Preheat the oven to 350 degrees F. Brush the tops of the dough "nests" with the egg wash. Decorate with the sprinkles. Line a large baking sheet with parchment paper or a silicone liner. Punch down the dough and divide into 12 equal pieces (about 3.5 oz each). Roll each piece into a 14-inch rope.
Repeat with remaining dough ropes. Cover with a clean towel and let rise again until nearly doubled, about 1 more hour.Twist two ropes to form a "braid", then join the ends to loop into a circle while pinching the tips together. Place on the prepared baking sheet.

Place one egg in the center of each nest, pressing down lightly to secure. Bake in the preheated oven for 20 to 25 minutes, until golden brown. Cool on a wire rack. Serve warm or at room temperature.

Recipe Note: The eggs can be eaten by cracking and dipping the bread in them, however, I would recommend discarding them if not consumed within a few hours.

Peanut Butter Balls

 

Ingredients: 

• 1 lb 12 oz peanut butter 
• 1 pound of powdered sugar 
• 2 melted sticks of margarine (It's very important that you don't use butter!!!
• 4 cups of Rice Krispies
• 1 bag of semi-sweet chocolate chips
• 1 bag of milk chocolate chips 

Directions: 

1. Mix together the sugar, peanut butter, and margarine.  Add the Rice Krispies and refrigerate them overnight.
2. Melt the chocolate chips together.  Start with half a bag of each.  Melt in increments in the microwave, taking it out to stir after every 30 seconds. 
3. Cover the peanut butter balls with the chocolate.  Set them on a sheet of wax paper on cookie trays. 
4. Put them in the fridge until they harden.  Make sure you store them in the fridge at all times!  -From Catholic Cookie Jar

Chocolate Mousse

Your guests will definitely be asking for more of this yummy chocolate mousse that you can make in just 15 minutes!

• Servings # 6

• prep time 15 Min
• total time 15 Min

1 1/2 cups skim milk

1/2 cup chocolate chips

1 box (4-serving size) chocolate instant pudding and pie filling mix

1 container (6 oz) Yoplait® Greek Fat Free honey vanilla yogurt

1 1/2 cups frozen (thawed) reduced-fat whipped topping

1 1/2 cups fresh raspberries

• 1 In small saucepan, combine 1/4 cup of the milk and the chocolate chips. Cook over low heat, stirring constantly, until chocolate is completely melted and mixture is well blended.
• 2 In medium bowl, combine remaining 1 1/4 cups milk and pudding mix. Beat with wire whisk for 1 to 2 minutes or until mixture is well blended and thickened; stir in yogurt.
• 3 Blend melted chocolate into pudding mixture; fold in whipped topping. Spoon into individual dessert dishes. Top each serving with additional whipped topping and raspberries. Serve immediately or refrigerate until serving time. Store covered in refrigerator.

You can use strawberries to top this tasty dessert instead of the raspberries, if you like.
Spoon pudding into individual serving dishes; cover and refrigerate up to 24 hours. Top with the whipped topping and raspberries just before serving.

Divine Yogurt Cheesecake

The honey vanilla yogurt adds to the creamy texture of this irresistible cheesecake.

• Servings # 16

• prep time 15 Min
• total time 5 Hr 45 Min

Crust

1 cup graham cracker crumbs

2 tablespoons butter, melted

Filling

3 packages (8 oz each) cream cheese, softened

2/3 cup sugar

3 eggs

1 container (6 oz) Yoplait® Greek Fat Free honey vanilla yogurt

2 tablespoons all-purpose flour

Topping

2 cups quartered fresh strawberries

• 1 Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. In small bowl, mix crust ingredients. Press in bottom and slightly up side of pan. Refrigerate while making filling.
• 2 In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add sugar and eggs; beat on medium speed until smooth. Beat in yogurt and flour until blended. Carefully spread over crust in pan.
• 3 Place cheesecake in oven with pan of water on oven rack below it (to prevent cracking). Bake 1 hour 25 minutes to 1 hour 30 minutes or until center is set. Cool 30 minutes. Without releasing or removing side of pan, run metal spatula along side of cheesecake to loosen. Cover; refrigerate at least 3 hours until chilled. Remove side of pan; leave cheesecake on pan bottom to serve.
• 4 Top cheesecake with strawberries. Store covered in refrigerator.

You can make the cheesecake up to one day ahead before serving. Top with strawberries just before serving. Top the cheesecake with your favorite fruit such as blueberries, raspberries or a combination of fruits. If fresh fruit is not available, you can use cherry pie filling to top individual servings.

Easy Sweet-or-Savory Heart Crackers

• Servings # 8

• prep time 15 Min
• total time 1 Hr

Crackers

1 Pillsbury® refrigerated pie crust (from a box)

Cooking spray

Sweet Topping: Cinnamon-sugar

Savory Toppings: Italian seasoning, Freshly grated Parmesan cheese, Kosher (coarse) salt

• 1 Let pie crust stand at room temperature 30 minutes to soften.
• 2 Heat oven to 450°F. Line cookie sheet with parchment paper.
• 3 Unroll pie crust onto cutting board. Using mini (1-inch) heart-shaped cookie cutter, cut pastry into hearts; place on cookie sheet.
• 4 Spray hearts lightly with cooking spray. Sprinkle pastry with either sweet or savory toppings, using as little or as much as desired.
• 5 Bake 6 to 7 minutes or until crackers are lightly browned. Remove from cookie sheet; cool 5 minutes. Serve immediately or store in an airtight container for up to 5 days.

The crackers won’t spread as they bake, so place them as close together as you want without allowing them to touch. Pack these into little snack-size resealable plastic bags. Use a permanent marker to write a special Valentine message on the outside of the bag. - from Sarah's Cucina Bella

Candlemas Crepes (Sweet Cream and Berry Crepes)

serves 6 (12 filled crepes -- two for each)

1 c. all-purpose flour
1 c. milk
1/2 c. lukewarm water
4 large eggs
4 T. butter, melted
3 T. sugar
pinch salt
baking spray or a bit of butter for the crepe pan
1 bag frozen mixed berries, thawed
4 T. sugar
1 1/2 c. whipping cream
4 T. powdered sugar
4 T. juice from the sweetened berries

Sprinkle thawed berries with 4 T. sugar.
Cover and refrigerate for several hours.

Make crepes:

Place flour, milk, water, eggs, butter, 3 T. sugar, and pinch salt in blender.
Blend until well whipped. Pour batter into a container with a pouring spout (if your blender doesn't have one). Heat non-stick crepe pan (omelet pan) over med. high heat. Spray with baking spray or lightly butter. When pan is hot, pour two tablespoons batter into pan and rotate pan until the bottom is coated with a thin, but not paper thin, layer. Cook until the top is set and the bottom is lightly golden browned. Flip, using your fingers, or a spatula. This might take a few times to get it right, if you've never made crepes before. Just sacrifice a few for practice.

After turning, cook until the other side is lightly browned. Remove from pan and cool on wax paper.
Place wax paper between each finished crepe. You may have a little more batter than you need for this recipe, depending on the size of your pan. You can make them and freeze them or just pitch the extra batter.

Crepes can be made hours, or even days ahead, refrigerated, and then assembled at the last minute.
Or you can make them just before assembling, like I did.

Whip whipping cream with mixer, adding powdered sugar and berry juice until soft peaks form
(the berry juice is really just for pink color -- this step can be omitted if you don't care about the color).

Place two crepes on each plate.
Place 2-3 T. whipping cream down the center. Roll crepe, and place the seam on the bottom.
Repeat with other crepe. Spoon several spoons of berries and juice across both crepes.

Repeat with five more plates.

 

-recipe from Catholic Cuisine

Royal Icing for Sugar Cookies

Ingredients 1 box confectioners' sugar (1 pound 5 tablespoons meringue powder or 2 large egg whites Directions In the bowl of an electric mixer fitted with the paddle attachment, combine sugar and meringue powder. Mixing on low speed, add a scant 1/2 cup water. For a thinner consistency, usually used for flooding, add more water. A thicker consistency is generally used for outlining and adding details. Mix until icing holds a ribbonlike trail on the surface of the mixture for 5 seconds when you raise the paddle.

Serious Strawberry Cake

Ingredients:

 

CAKE

1 (18 ounce) box strawberry cake mix (Duncan Hines is best!)

3 eggs

1/4 cup cooking oil (not olive oil)

1/4 cup water

1 cup carbonated lemon-lime beverage, drink (7-Up is best) 

 

TOPPING

1 (3 ounce) box strawberry Jell-O gelatin dessert

3/4 cup boiling water

2 -3 tablespoons sugar (or to taste)

3/4 cup cold water

3 -4 cups fresh sliced strawberries (or one 1-pound package frozen strawberries, drained very well)

Cool Whip Topping, thawed

Directions:

1.Set oven to 350 degrees.

2.  Grease a 13 x 9-inch baking pan.
3.  Mix ALL cake ingredients together in a bowl; beat well until smooth (about 3 minutes).
4.  Transfer cake batter to a prepared baking pan.
5.  Bake for 30-35 minutes, or until cake tests done.
6.  Cool, and invert (turn over) cake onto a tray large enough to hold the cake.
7.  To make the topping: Dissolve the jello powder completely in boiling water, with the sugar, then add in   the COLD water; mix well.
8.  Poke holes all over cake with a straw.
9.  Drizzle the jello over entire top of cake.
10.  Place the strawberries slices evenly over and covering all the cake.
11.  Refrigerate cake for 2 or more hours.
12.  Just before serving, top cake with Cool Whip topping.
13.  Delicious!

White chocolate snickerdoodle pudding cookies

Ingredients

• 1 cup unsalted butter, at room temperature
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 3.4 oz. package white chocolate instant pudding mix
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups white chocolate chips
• 1 tsp. cinnamon
• 1/3 c. cinnamon sugar for rolling

Instructions

1. Preheat oven to 350º. Prepare baking sheets lined with parchment paper.
2. In a stand mixer, cream together the butter and sugars.
3. Add eggs first, and mix in, then add remaining ingredients (reserving the cinnamon sugar). Mix well.
4. Scoop out with a cookie scooper (about 3 tbsp. worth) and roll the dough ball in the cinnamon sugar, coating completely.
5. Place on baking sheet about 2 inches apart.
6. Bake for approximately 10 minutes, until slightly golden and just set in the middle. Let cool on baking sheet.

Super Chunk White Chocolate Macadamia Nut Cookies

makes 3 dozen

• 2 cups + 2 tablespoons all-purpose flour
• 1/2 teaspoons baking soda
• 3/4 cup (1.5 sticks) salted butter, softened
• 1 cup light brown sugar
• 1/2 cup sugar
• 1 egg, at room temperature
• 1 egg yolk, at room temperature
• 2 teaspoons vanilla extract
• 3/4 cup white chocolate chips
• 3/4 cup chopped macadamia nuts

Preheat oven to 325F degrees.
Mix the flour and baking soda in a bowl and set aside. With an electric mixer or stand mixer with a paddle attachment, cream the butter and sugars together. Add the egg, egg yolk, and vanilla and mix well. Gradually add the flour mixture and stir until a dough forms (may take a couple minutes of stirring). Fold in the white chocolate chips and macadamia nuts.  Do not overmix the dough at any point in this process.

Chill dough for at least 30 minutes (or up to 5 days) in the refrigerator.  Drop by tablespoonfuls onto ungreased baking sheet. Press a few more white chocolate chips and macadamia nut pieces onto the tops for decoration. Bake for 8-10 minutes or until edges are slightly browned. The centers should appear very soft and puffy. Let cool completely and enjoy!

 *Make sure to keep dough cold at all times while the batches are baking. I kept my dough in the refrigerator in between batches.

Cheese and Bacon Potato Rounds

Ingredients:

4 baking potatoes, cut into 1/2 inch slices 1/4 cup melted butter 8 slices bacon - cooked and crumbled

8 ounces shredded Cheddar cheese 1/2 cup chopped green onions

Directions:

1.	Preheat oven to 400 degrees F (200 degrees C).
2.	Brush both side of potato slices with butter; place them on an ungreased cookie sheet. Bake in the preheated 400 degrees F (200 degrees C) oven for 30 to 40 minutes or until lightly browned on both sides, turning once.
3.	When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted

Blueberry Yogurt Cookies

Makes about 48 cookies

For the blueberry yogurt cookies:
1 cup granulated sugar
1 1/2 cups plain Greek yogurt
1 large egg, beaten
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh blueberries

For the lemon cream cheese frosting:
1 (8-ounce) package cream cheese, softened
2 3/4 cups confectioners’ sugar
1/4 cup fresh squeezed lemon juice
2 teaspoons grated lemon zest

1. Make the cookies: Preheat the oven to 375 degrees Fahrenheit. Grease several baking sheets, or line them with silicone baking mats, and set aside.
2. In a large mixing bowl, mix together the sugar and yogurt, then blend in the egg and vanilla.
3. In a separate bowl, whisk the flour, baking powder, and salt together, then blend it into the wet yogurt mixture. Gently fold in the blueberries.
4. Drop tablespoonfuls of cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Bake for about 10 minutes, until the cookies start to barely brown at the edges. Remove from the oven and let the cookies cool on the baking sheet for two minutes, and then move the cookies to a wire cooling rack to cool completely. Some of the blueberries will burst during baking—this is to be expected and will not affect the taste!
5. Make the frosting: Beat the cream cheese with an electric mixer on medium speed until smooth and creamy. Slowly add the confectioners’ sugar and lemon juice and beat until creamy, about 3 minutes. Stir in the lemon zest. Spread on top of the cooled cookies. These cookies are best eaten within 1 to 2 days.

The Chocolate Cola cake

Preheat oven to 350, and grease up  a 9×13 (or so) pan.

Mix:
2cups flour
2cups sugar
1/2tsp salt
1tsp baking soda
 1/2tsp cinnamon

In a saucepan over medium high heat stir this up good until it boils:
1 cup butter
1/4 cup unsweetened cocoa powder
1 cup coca-cola
 1/2 cup buttermilk

Take off heat and add that to the flour mix & whisk until combined.
Then add:
2 eggs
1tsp vanilla extract

Mix, put in pan, bake it for about 30 minutes. Yes, it’s a quick bake. Don’t over-bake it!
when cake is nearly done make the glaze by mixing in saucepan:

1/2cup butter
1/4 cup unsweetened cocoa powder
1/2 cup coca cola

Once that boils, remove and slowly stir in 4cups of confectioners’ sugar until nice and smooth. Then add in about a cup of chopped pecans, and give it a stir.
once cake is done and out of oven (toothpick should come out clean), pour this warm glaze right over the top of the hot cake!

Let it cool for a few minutes at least…

Strawberry Pie

3 Tablespoons cornstarch
1 1/2 cups sugar (It is a SWEET dessert, you might want to reduce the sugar.  We like it sweet)
1 1/2 cups water
3 oz box strawberry Jell-O
2 cups sliced strawberries

Pre-bake a 10" pie shell.

Line bottom with the sliced strawberries

Combine cornstarch, sugar and water in small saucepan.  Bring to a boil and simmer, stirring constantly, until thickened.  Add the Jell-O and stir until dissolved.  Pour over the strawberries and refrigerate until set.

Serve with whipped cream