Sugar cookie bars...

These come to you courtesy of my friend Melanie...

if you like sugar cookies like I do, you will thoroughly LOVE this recipe...

but I warn you, they are super naughty when dieting...

I made them on Mother's Day where no calories were ever counted...

(well, they were but these weren't a part of it)

Sugar Cookie Bars:

Cream together until fluffy...

1 cup butter, room temperature soft

1 8 oz. package cream cheese, room temperature soft

1 1/2 cups sugar

Add:

1 egg

1 1/2 tsp. vanilla

Mix thoroughly.

Add:

3 1/2 cups flour

1 tsp. baking powder

Mix well and press into a greased jelly roll pan.  Bake at 375 degrees for 18-20 minutes or until very lightly browned on the edges.  Frost with buttercream frosting.  

Buttercream Frosting:

10 2/3 Tbsp. soft butter

1 tsp. vanilla

4 Tbsp. milk

4 cups powdered sugar

Beat all ingredients until fluffy and add desired food coloring.  

Note:  I use about 10 Tbsp. butter and I also add Almond extract for more flavor.  Love Love Love!!!

Ol' Fashioned Donuts...

Photo courtesy of Christie's corner 

I found this recipe on Pinterest and I had to try them...I even saved up my calories by not eating a regular dinner to have these instead...it was so worth it!  I adapted them slightly and I got the picture from the blog the recipe was on because I couldn't figure out my intsagram thingy to get my picture on here.  They are delicious when they are hot...we saved a few for this morning and they were just okay.  I doubled the recipe and ended up with maybe 3 dozen donuts so if you want to go smaller, just keep it as is.  But my neighbors were thrilled that we had so many...hahaha

Ol' Fashioned Donuts

2 1/4 cups flour

1 1/2 tsp baking powder

1 tsp salt

1/2 cup sugar

2 tbsp shortening

2 large egg yolks

2/3 cup sour cream

canola oil for frying

Sift flour, baking powder, and salt together in a medium bowl, and set aside.

In a stand mixer fitted with a paddle, mix the sugar and shortening for 1 minute on low speed, until sandy. Add the egg yolks, then mix for 1 more minute on medium speed, scraping the sides of the bowl with a rubber spatula, until the mixture is light colored and thick.

Add the dry ingredients to the wet ingredients in three separate additions, alternating with sour cream, mixing until just combined on low speed and scraping the sides of the bowl each time. The dough will be sticky, like cookie/biscuit dough.

Transfer the dough to a clean bowl and refrigerate, covered with plastic wrap/cling film, for 45 minutes (or
up to 24 hours).

Heat up your oil in a large soup pot.  Roll out the dough to about 1/4 inch thick and cut with donut cutter...you can use a drinking glass and then a smaller bottle lid to make the hole if you don't have a donut cutter.  Drop about 5 donuts into hot oil, after about 10 seconds they will float to the top, flip them at this point.  Let them brown on the underside and flip them again.  After they are totally brown, lay them on a cooling rack that has been placed on a paper towel lined cookie sheet.  Let them cool for a couple of minutes and then dip in glaze.  YUM

Glaze

Powdered sugar (about 2 cups)
water (start small, maybe 1/4 cup and then go from there)
1-2 tsp. Karo syrup
vanilla

Make a glaze the consistency of honey adding water if needed to thin it out.

Gelato...

For Christmas this last year, Chris' mom and dad gave us an ice cream maker...

we had one of those ones that you put in the freezer first and it worked fine but this new one is the old fashioned kind and can make way more...

I got a wild bug in me today and wanted to make some ice cream...

then I found some recipes via Pinterest for gelato and they sounded heavenly...

so we tried it and it was good...

I'm totally a texture eater and gelato is a bit different that ice cream...

it's got an icy crystal texture to it...

it seems a bit lighter...

it's made with milk instead of heavy cream which I like the flavor better that way too...

photo via google...

Vanilla Gelato:

4 cups milk

4 eggs

1/2 cup sugar

1-2 Tbsp. Karo syrup

vanilla

Blend ingredients in a blender until super creamy and pour into your machine to freeze.  When it's done, you can put it into the freezer to harden a bit more.  YUM

Chocolate Gelato:

3 cups milk

3/4 cup sugar

2 tbsp. cornstarch

3/4 cup unsweetened cocoa (I sift the cocoa to remove any lumps)

Instructions:

Bring 2 cups of milk to a simmer in a medium saucepan over medium heat; remove from heat. Meanwhile, combine 1 cup milk with sugar, cornstarch and cocoa in a bowl and stir into hot milk. Cook until sugar and cocoa dissolve. Allow to cool, then cover with plastic and refrigerate overnight.  Process mixture in an ice cream maker.  You don't need to churn it as long as you do ice cream - you want it to just be a custard sort of consistency, not completely frozen.  Store in the freezer in a container with plastic wrap pressed right on top. It's best the day you make it.  If it freezes hard, just remove it 10 minutes before you plan of serving it.

Recipe courtest of The Italian Dish blog

Note:  I haven't made the chocolate one yet cuz my kids are picky and only like vanilla...but trust me, I can already tell that it's going to be fabulous... 

I also found this recipe which I was going to make but didn't have sweetened condensed milk...it sound great too.

Vanilla Gelato:

2 3/4 cups whole milk
1 14-oz can sweetened condensed milk
1 tbsp vanilla extract

Mix ingredients in blender and mix until creamy.  Pour into ice cream maker and freeze.  Easy!

Peach Cheesecake Dessert...

Renae's Peach Cheesecake:


16 graham crackers (crushed)
1 cube butter (melted)

Mix together and press into 9x13 pan.

1 3/4 cups water
1 cup sugar
2 Tbsp. cornstarch
1 (3 oz.) package orange jello
4 cups diced fresh peaches

Mix sugar and cornstarch together.  Add water and bring to a boil, stirring frequently.  Boil until thick and add jello powder, stir and chill.  Add peaches to mixture.

8 oz. cream cheese, room temperature
4 Tbsp. powdered sugar
12 oz. cool whip

Mix cream cheese and sugar first, then add cool whip.  Spread over crust.  Pour peach mixture over creamy mixture and chill until set.

Note:  I got to thinking that this would make a really great pie too...and it did...and it made 3 pies using store bought graham cracker crusts.  Genius!  So I had 3 pies to take out to some friends...and they are soooo yummy!

Eggnog Pound Cake

Eggnog Pound Cake: 

1 16-oz. package pound cake mix

1 1/4 cups eggnog  

2 large eggs

1/2 teaspoon nutmeg 

1 teaspoon vanilla extract

Preparation

1. Preheat oven to 350°. Beat all ingredients together at low speed with an electric mixer until blended. Increase speed to medium, and beat 2 minutes. Pour into a lightly greased 9- x 5-inch loaf pan.

2. Bake at 350° for 1 hour to 1 hour and 5 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).

3.  And to make it even more special...I made a glaze with some of the leftover eggnog and some milk and poured it right over the cake...It's literally sitting in a pool of heaven!

Wendy's Frosty...

So it's official...

I am addicted to Pinterest...

and I found this recipe on there and absolutely had to try it!

and it was wonderful...

so I suggest that you try it ASAP!!!

Wendy's Frosty:

16 oz. Cool Whip

1 can Sweetened Condensed Milk

Chocolate milk

Mix the cool whip and sweetened condensed milk together in the ice cream maker.  Pour chocolate milk in until it reaches the fill line (maybe about a gallon).  Freeze and enjoy!

In the big old fashioned Ice Cream makers...use this exact recipe.  But...in the smaller ones (like my Cuisinart), I halved the recipe.  Also...I added some hershey's syrup cuz my chocolate milk wasn't chocolatey enough for me.

Note:  These are so filling...we could hardly eat our entire cup of them...and it really wasn't a huge cup.  On the website it suggested using the lower fat versions of cool whip and sweetened condensed milk and I am going to try that next time. 

French Silk Pie...

I don't know how many of you are fans of this pie but around these parts...
we are HUGE fans!!!  

Every February, June and October in the past we would normally rush out the door to purchase one of these from the famous Marie Callender pie sales...
but have you noticed the price increase as of late???
It's RIDICULOUS!!!
So awhile back we were visiting my SIL and she whipped up one of these babies...
and let me tell you what...
it's FABULOUS and dare I say Much better than ol' Marie's version...
(not to mention way more cost friendly)

And this Father's day dessert was none other than...

French Silk Pie a'la Amy...

(or Sarah, depending on how you look at it!)

French Silk Pie:

Oreo pie crust (it MUST be oreo or otherwise your whole pie is a disaster)

1 cup sugar

¾ cup butter, softened (real, not margarine)

3 squares unsweetened chocolate, melted and cooled

1 tsp. vanilla

3 eggs

Beat sugar and butter for 4 minutes.  Add chocolate and vanilla.  Add eggs one at a time, beating on high speed after each egg and scraping sides of bowl several times.  Transfer to shell, cover and chill for 5-24 hours.  (better the longer you wait!)

Top with whipped cream and chocolate curls.

Note:  I discovered that beating the butter and sugar for a minimum of 4 minutes is mandatory or your pie will be grainy in texture...this last time I mixed for well over 4 minutes and my pie was delish!

 

Heavenly PB & Oatmeal Bars...

These are sooooo good...

especially while still warm...

with a little ice cream on top...

Mmmmmmm...

Heavenly PB & Oatmeal Bars:

Cream together:

1/2 cup butter, softened

1/2 cup sugar

1/2 cup brown sugar

Add and mix well:

1/2 cup peanut butter

1 egg

1/2 tsp. vanilla

1/2 tsp. baking soda

Add:

1 cup flour

1 cup quick cooking oats

1/2 cup mini chocolate chips

1/2 cup butterscotch chips

Press into a greased 9X13 baking pan.  Bake at 350 degrees for 18-20 minutes.  Cool slightly before eating.  These are good with or without the ice cream...my kids prefer them without!

Cheesecake...

This is such a good cheesecake.  I have a long failed history with cheesecakes and I was elated that this one worked...Go Me!  The tastiest part is the almond extract in the crust...delicious!  I got the recipe from a book I am reading called "The Cherry Cheesecake Murder" and I made my usual small adjustments to make it more me...it is sooooo good!  And, I don't like cherries on top so I just bought a can of raspberry filling for the topping...yummy! 

Cheesecake:

Crust:

2 cups vanilla wafer crumbs (measure after crushing)
2/3 stick butter, melted
1 tsp. almond extract

Pour melted butter and almond extract over cookie crumbs.  Press into a 9 inch springform pan that has been sprayed with pam.  Press up the sides one inch.  Put crust in freezer.

Batter:

1 cup sugar
3 8 oz. bricks cream cheese (room temp)
3/4 cup mayonnaise
4 eggs
2 cups white chocolate chips
2 tsp. vanilla

Mix sugar, cream cheese and mayo until very smooth.  Add eggs one at a time and mix well after each egg.  Melt the white chocolate chips in the microwave for about 2 minutes.  Let cool for 2 minutes and add to batter.  Add vanilla and mix everything together very good.  Pull crust out of freezer and pour batter into crust.  Place cheesecake onto a foiled lined cookie sheet and bake in a pre-heated 350 degree oven for 55 minutes.  Turn oven off and leave cheesecake in there for a couple of hours.  Refrigerate cheesecake for at least 8 hours before serving.

Warning:  Mine was so ugly and cracked really bad.  The edges were raised and I had to cut them off to level it out.  I just poured the raspberry filling over the entire thing to cover the ugliness...and trust me, you won't even remember how ugly it was once you have tasted it!....yummy!!!

Cheesecake Bars...

Note:  This is not the recipe for the previous cheesecake picture, when I get that one I will post it too!

These were really good and had a hint of butterscotch almost to them...I really liked them and they were super easy to make.  And, remember...cheesecake tastes better the longer it sits in the fridge...

Crust:

2 cups crushed graham crackers
8 tablespoons butter, melted and cooled
3 tablespoons light brown sugar
3 tablespoons all-purpose flour
1/8 teaspoon salt

Filling:

2 (8-ounce) packages cream cheese, room temperature
2/3 cup (4 2/3 ounces) granulated sugar
2 large eggs, room temperature
¼ cup sour cream
1 teaspoon vanilla extract

Preheat oven to 325 degrees. Line an 8-inch square baking dish with foil, letting edges hang over the side, and grease foil.

Combine the graham cracker crumbs with the butter, brown sugar, flour and salt and mix well. Sprinkle the mixture into the prepared pan and press into an even layer. Bake the crust until beginning to brown, 12 to 15 minutes.

Beat the cream cheese until smooth in a large bowl, scraping down bowl and beaters as needed. Gradually beat the sugar until incorporated, about 1 minute. Beat in the eggs, one at a time, until completely combined. Beat in the sour cream, and vanilla until combined.

Pour the filling over the crust. Bake the bars until the edges are set but the center still jiggles slightly, 35 to 40 minutes.

Let the bars cool completely in the pan, set on a wire rack, about 2 hours, then cover with foil and refrigerate until chilled, at least 3 hours or up to 24 hours. Remove bars from pan using foil and cut into squares and serve.

S'Mores Bars

S'Mores Bars:

1 cube butter, softened
1/2 cup sugar
1/4 cup brown sugar
1 egg
1 tsp. vanilla
3/4 cup graham cracker crumbs
1 1/3 cup flour
1 tsp. baking powder
1/4 tsp. salt
1 bag Guittard Milk Chocolate Chips
1 small jar marshmallow creme

Preheat oven to 350 degrees and grease an 8x8 baking pan. 

Cream butter and sugars, add egg and vanilla.  Then add dry ingredients and mix well.  Take half of the dough and pat into pan.  Place the chocolate chips in an even layer over dough.  Spread marshmallow creme over the chips (tip: keep your hands wet with water while spreading the marshmallow, it won't stick to you and it's much easier to work with.)  Take the rest of the dough and put on top of marshmallow, making small disks of the dough works well to make an even layer.

Bake for 30-35 minutes and allow to cool completely before cutting into bars.  Makes 16 bars.

These my friends are absolutely delish and totally hit the spot on this stupid rainy day! 

Go make some...RIGHT NOW!

Oh, and BTW...I again got this picture from flickr...I can't seem to photograph food in a pleasing matter...

Conference Krispy Kreme Donuts

I've been reading alot of nice stories of Conference weekend traditions and realized that we don't have any...traditions that is! Until today...we are now officially going to make these donuts for every Conference weekend until the end of time...or at least until we get bored of them...They are really good and taste like the Krispy Kreme's but with a little different texture...I increased the second rise time to maybe change the texture so it's a bit lighter. I found this recipe in the Worldwide Ward Cookbook...I slightly changed it so if you have the book, it doesn't read the same...sorry, it's what I do...I change recipes until I like them...Have fun!



Conference Krispy Kreme Donuts...

Donuts:

2 Tbsp. yeast
1/4 cup hot water
1 1/2 cups warm milk
1/2 cup sugar
1 tsp. salt
2 eggs
1/3 cup shortening
4-5 cups flour
Vegetable oil for frying.

Dissolve yeast in water. Add milk, sugar, salt, eggs, shortening and 2 cups flour. Mix on low speed for 30 seconds. Scrape sides, beat on medium speed for 2 minutes. Add the rest of the flour until smooth. Cover and let rise in a warm place for 1 hour. Roll out on a floured surface to 1/2 inch thick. Cut with a donut cutter or round cookie cutter. Place on a cookie sheet to rise for a second time, not so close that they will touch when they rise. Cover and let rise until at least doubled or a more, about 1-2 hours. Fry in hot oil and glaze while still warm.

Glaze:

1/3 cup butter
2 cups powdered sugar
1 1/2 tsp. vanilla
water

Melt butter, add powdered sugar and vanilla. Start with 2 Tbsp. water to make a glaze. Add more water as needed.

While we were watching conference Jenner was fascinated with the rain. She loves it...and loves to go outside and run around in it...crazy girl!

I think I've found it...

The perfect Chocolate Chip Cookie Ever!!! I think it's safe to say that my endless search is over...I feel like I just won the lottery...the cookie lottery! I found this recipe off of Rookie Cookie's blog, I was skeptical because I had tried recipes before with pudding in them and they didn't blow my skirt up...if you know what I mean! This one did...and I think it's perfect!

Chocolate Chip Cookies

Cream together well:

1 cup butter, softened

3/4 cup brown sugar

1/4 cup sugar

Add:

1 small (3.4 oz) box vanilla pudding

Mix until well incorporated.

Add and mix well:

2 eggs

1tsp. vanilla

Add and mix well:

1/2 tsp. salt

1 tsp. baking soda

2 1/4 cups flour

Then add:

2 cups semi-sweet chocolate chips

Refrigerate cookie dough overnight.

Heat oven to 350 degrees. Bake for 10-12 minutes.

This is exactly how I made them, I baked them for 11 minutes and it made 4 dozen cookies! YUM!

Things learned...

Tonight for Chris' family I decided I would make them some fritters...with cherries. I posted a recipe before for apple fritters and they were really good but...these cherry fritters will blow you out of the water, they are THAT good! And, with the leftover batter, we made funnel cakes cuz Jodi had never eaten one...and she loved it when she did! The fritter literally burst in your mouth and you get the dough with all this yummy cherry juice and some powdered sugar with it...dreamy!!!

The basic batter is: (it is different slightly than before)

2 cups flour

3 tsp. baking powder

1/4 cup sugar

1 egg

1 1/2 cups milk (might need a little more)

2 Tbsp. oil

dash of salt

Mix this all together. Get your frying oil ready in a deep pan at about med-high. Chris' mom has this Awesome little cherry pitting tool that I have teased her about for years...so we opened it out of the package and it worked really well, so we pitted them and then threw them in the batter. When it was time to fry them we pulled them out one by one and dropped in the oil and browned them evenly. Let them rest and then sprinkle generously with powdered sugar...YUM!

With the leftover dough I just swirled it around in the oil until it resembled a funnel cake design and let it brown and then turned it to brown on the other side...worked out perfect! After they have rested for a minute...really generously sprinkle them with powdered sugar!

BTW...I shamelessly stole these pics from flickr...I get too excited to try things that I forget to take a picture first...

Chocolate Chip Muffins...

Either you love them or you don't...I happen to love them and I found this recipe online. It's an Otis Spumkmeyer copycat...Grady helped me make them and we couldn't get enough of the batter...sooo good!

1 box white cake mix

1 4 oz. package vanilla pudding mix

4 eggs

1/2 cup oil

3/4 cup milk

1 tsp. vanilla

1 package chocolate chips (I used semi-sweet) mixed with a little flour to prevent them from sinking to the bottom of the batter.

Preheat oven to 350 degrees and spray muffin pan.

Beat eggs in a mixing bowl and then add the rest of the ingredients. Mix the batter well, about 1-2 minutes; overmixing will result in a 'heavy' muffin. Batter will be thick. Add chocolate chips and fold them in. Scoop into greased muffin cups with a large pampered chef scoop. Bake for 18 minutes. Makes about 18 muffins.

P.S. Haley...I'm bringing them to your house tomorrow...YAY!

Sarah's Chili and Apple Fritters...

During the summer we spend alot of our time swimming with cousins at their house...we have so much fun! On many of our days spent there Sarah and I decide to do things for dinner...we usually see what I have in my freezer and what she has in her freezer and try to make a meal out of our combined items...it's quite fun. A couple of weekends ago, they invited us over for Sunday dinner and I didn't have to do a thing...imagine my complete happiness with this notion (I owe you Sarah)...and this is what she made! Homemae Chili...and for dessert...Apple Fritters! Try them both and I promise you that you will walk away a very happy woman!


Sarah's Chili:

3/4 lb. ground beef
1 cup chopped onion
1/2 cup chopped green pepper
2 cloves garlic, minced
1 16 oz. can diced tomatoes
1 16 oz. can dark red kidney beans, drained
1 8 oz. can tomato sauce
1 Tbsp. chili powder
1/2 tsp. dried basil
Salt and Pepper

Brown ground beef with onion, pepper and garlic in a large soup pot. Stir in the rest of the ingredients and bring to a boil. Reduce heat, cover and simmer for at least 20 minutes...or for as long as you need. Makes 4 main dish servings! Top with cheese, sour cream, green onions, chips or whatever you like! Sarah usually doubles or triples this recipe when she makes it...YUM!

Apple Fritters: (recipe from the Worlwide Ward Cookbook)

4-5 medium apples, peeled and sliced

2 cups flour

3 tsp. baking powder

1/4 cup sugar

1 egg

2 Tbsp. oil

dash of salt

1 cup milk (plus a little more)

Get your apples ready and pour some lemon juice over them so they don't brown. Mix the rest of the ingredients together to make a batter. Dip the apples in the batter one at a time and fry in hot oil, turning to brown on all sides. Roll in cinnamon sugar.

These are so good...I am not a big fan of cooked fruit and especially not a big fan of Granny Smith apples but this recipe has both and I loved them. Sarah was even kind enough to fry me up some batter balls without apples cuz hey, who doesn't love a little fried dough now and then...more now! This batter has got to be one of the best frying batters out there! If you make them soon...you know where I live...(hint)...

If you have the Worldwide Ward Cookbook you know how good it is...I really need to get me a copy of it soon...also, you can go to the authors blog at www.worldwidewardcookbook.blogspot.com and submit your recipes...you know I did!!!

This, That and The Other...Oh My YUMM!!!

After church and a late lunch we decided to go the Air Show at HAFB...and we forgot the camera, as usual...but the Air Show delivered a spectacular sight...too bad it was stopped by a crazy rain and hail storm...the news said Layton got 1.63 inches of rain today. Watching those jets and hearing the crazy noise is so exilerating, I am so glad we made the last minute decision to go. We just drove up to the base and parked about 1/2 mile from the air strip...I guess the Thunderbirds only perform 3 times a year and HAFB only sees them every 3-4 years. It was amazing to see and we are hoping that the next time they are here we will actually make to the base and get to be on the front row...it would be so cool!!!


This is a picture of Jenner and I making rolls...yes, it's me and my Fat Self letting someone take a picture...hold your applause...I really don't need your pity right now!!!

Apparently Jenner knows all about how beneficial having a wallet can be...I guess it's only beneficial if their is money to back it...

Chris took the boys fishing this weekend and this is the only picture he got...our new camera isn't all that and so he had trouble with it...This is Grady, Rob (our cousin) and Rhett...they had a great time fishing and they even had to sleep in the boat Friday night. Chris forgot that Rob has a dog that practically lives in the trailer with them so he had to make a few modifications for Grady's health...I love that man!!!

Now for the goodies...Brace yourself...

I just happen to run accross this recipe and Oh My YUMM!!!...this picture doesn't do it an ounce of justice...underneath that top graham layer is some good ol' gooey chocolate...YUMM!! I guess I have been in the mood to post recipes lately because when I log on to my blog...that's all I see!

Gooey S'Mores Bars

2/3 cup sugar

1/2 cup butter, room temperature

1/2 tsp. vanilla

1 egg

2 1/2 cups graham cracker crumbs

1/3 cup flour

1/8 tsp. salt

1 bag Hershey's Milk Chocolate chips

1 jar (7 oz.) marshmallow creme

1 cup mini marshmallows

Mix sugar, butter, vanilla, and egg together. Add crumbs, flour and salt. Reserve 2 cups of graham mixture and press the remaining mixture into a greased 9x13 pan. Sprinkle chocolate chips over mixture evenly. Drop marshmallow creme by spoonfuls on to chocolate chips. Wet fingers and spread around lightly. Sprinkly marshmallows on top. Sprinke with reserved graham mixture, press down slightly.

Bake in 350 degree oven for 17-22 minutes or until marshmallows are golden brown. Cool at least 30 minutes and EAT!!!

Raspberry Jello Dessert/Salad...

This is one of those recipes that reminds of Christmas time with Chris' family...I just love it!!! Every now and then I crave it like crazy and so comes the time to make whether it's Christmas or not...I hope you like it. It's called a Salad but it's more like a Dessert...Yumm!!

Raspberry Jello Salad/Dessert

Make crust of:
2 1/2 cups graham cracker crumbs
1/2 cup melted butter
6 Tbsp. powdered sugar

Press down into 9x13 pan, reserving 1/3 cup to sprinkle on top.

Cream Cheese layer:
1 8oz package cream cheese, room temperature
1 cup powdered sugar
1 pint cold whipping cream

Mix softened cream cheese with powdered sugar until there are no more lumps. Add whipping cream and beat on high until stiff peaks form. Put half of this mixture over crust. Reserve other half. Refrigerate.

Jello Layer:
2 1/2 cups boiling water
1 6 oz. package raspberry jello
2 Tbsp. lemon juice
2 packages frozen raspberries

Pour boiling water over jello in bowl, add lemon juice and stir until dissolved. Add raspberries. Put jello in fridge for about 20 minutes and then pour over cream cheese layer. Refrigerate until firm.

Pour other half of cream cheese mixture over jello and then sprinkle with reserved crumb mixture. Let the whole thing set up in fridge and ENJOY!!!!

Cravings and a Recipe...

My raging pregnancy hormones have me in quite a frenzy lately...not only do I CRY all of the time...over totally lame things...even while laughing...I am really craving a lot of foods too!!! With my other babies I would crave a few things here and there but with this one...I have a multitude of cravings...maybe she'll have some hair when she is born...

Such cravings include:

Broccoli - steamed with salt...I could have it with every dinner
Cheeseburgers - not those wimpy McD's ones but the ones loaded with fry sauce, pickles and lettuce...yummm!!!

Also, I hate to cook when I am pregnant...totally HATE it...I would rather the kids just eat cereal while I go and get a cheeseburger...everynight...and with every baby, I have always loved sandwiches...

Scones - I have been really craving these lately and I found a great recipe online...it follows. Fun fact about scones...most of the recipes I researched online all came back to roots in UTAH...must be a mormon thing!




German Fried Scones...

2 packages dry yeast (roughly 2 tablespoons)
1/2 cup warm-hot water
1 tablespoon sugar
1/2 cup sugar
1 cup boiling water
1/2 cup butter
2 teaspoons salt
3 eggs, beaten
4 1/2 cups flour

Dissolve yeast in 1/2 cup water and then add 1 Tbsp. sugar. Pour boiling water over other 1/2 cup sugar, butter and salt. Mix well...add eggs. Add yeast mixture and 2 cups of flour, mix well. Add rest of flour. Cover and let rise for 1 hour. Fry in hot oil. Can be refrigerated overnight.

Honey Butter

1/2 cup softened butter

1/2-3/4 cup honey

2-3 Tbsp. powdered sugar

Mix together and serve with scones.

Strawberries and Cream Pie...

I don't actually have a completed picture of this because it's so good we forgot to take one.

Strawberries and Cream Pie...

2 Marie Callendar frozen pie crusts, baked and cooled

Filling:

1 8 oz Cream Cheese, room temp

1 pint whipping cream

1 cup powdered sugar

Mix cream cheese and powdered sugar until smooth, add the whipping cream a little at a time to prevent lumps. When it's all incorporated, mix until semi-stiff peaks form. Pour into pie crusts and refrigerate for a couple of hours.

Strawberries and Glaze:

Enough hulled and sliced or diced strawberries for 2 pies. Strawberry flavored Junket Danish Dessert. Prepare glaze according to package directions and let cool slightly. Add strawberries and cool in fridge for 30-60 minutes. Pour over filling and return to fridge. Let it set up before serving...YUMMY!