I love that this is so easy! I have made it with peaches and it is yummy...but today I had blueberries that I needed to use...so...here is the recipe. It was the wonderful...absolutely wonderful!
3/4 cup of granulated sugar
3/4 cup of milk
3/4 cup of self rising flour
1 cup blueberries
3/4 stick of butter
Preheat oven to 350 degrees
Melt Butter in hot oven using a small oblong baking dish
Combine sugar, milk and flour
Pour mixture over the butter
Pour blueberries over the top and spread evenly
Bake 350 degrees for 45 minutes or until golden brown.
Love the taste of smores but don't want to build that fire in the heat? Try this clever way of making them.
chocolate (I used milk chocolate chips)
microwave safe bowl
wax paper & baking tray
Skewer marshmallows and set on baking tray lined with wax paper. Place a few graham crackers (I think I used about five, but add more as needed) in a large Ziploc bag and crush with rolling pin. Pour in a dish (and replace with more as needed). Melt chocolate chips in microwave on low setting stirring after each 30sec to 1min. Holding skewer, dip marshmallow in chocolate to coat. Immediately hold over dish of graham crackers and spoon the graham cracker crumbs over the marshmallow to coat. Place on baking tray (one side will be a little flat) When you have finished with all the marshmallows, place in the fridge to harden a couple hours.
For the kids: You can replace the skewer with a lollipop stick after set.
Talk about easy and good....sorry there is definitely calories in this one!
-Break Apart Refrigerator -Chocolate Chip Cookies
-Mini Resse Peanut Butter Cups
-Preheat oven to 350
-Press one cookie square in
each muffin cup
-Place a Reese cup upside
down on the cookie dough
- Top with prepared brownie
mix filling 3/4 full
-Bake for 18 minutes
These are absolutely scrumptious! I served them with vanilla ice cream on the side and a big ole cup of coffee! We loved them!
Pinterest-Amanda Geske, http://jensownroad.blogspot.com
Angel Food Cake, cut into squares
¼ cup semi-sweet chocolate chips
1 tablespoon reduced fat margarine
wooden or steel skewers
Combine chocolate chips and margarine together in a small saucepan; melt over low heat, stirring until smooth and well blended.
Alternately thread 3 strawberries and 2 shortcake pieces onto each skewer.
Drizzle chocolate mixture over kebobs. Refrigerate until set, about 5 minutes.
Pinterest: Rebecca Tollison, http://www.eatmedelicious.com
2 sticks unsalted butter
1 cup sugar
2 tsp vanilla
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp cream of tartar
3/4 tsp freshly grated nutmeg
1 1/4 cup sour cream
2 1/4 cups all purpose flour
(1/2 cup sugar and 1 TBSP cinnamon mixed together for rolling*)
1.Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.
2.In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar and nutmeg.
3.Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.
4. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar. Place muffin into muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.
*The original recipe calls for 1 cup sugar and 2 tbsp cinnamon, but this was way way too much for me. I ended up dumping maybe more than half of it.
Pinterest-Daiva Baum, giveawaybandit.com
What a wonderful dessert to have to finish off your Easter Dinner! It can be made pretty quickly too!
1 Loaf Pound Cake, thawed and cut into 1″ squares
1 1/2 Cups Sugar (divided)
2 Packages Cream Cheese (8 oz.)
3 Tbls Orange Juice
2 or 3 Pints Fresh Strawberries, sliced
4 Cups Whipped Cream
In a bowl, toss strawberries with 1/2 Cup of Sugar. Set aside.
In a mixing bowl, beat cream cheese, orange juice, and remaining sugar until smooth. Add 3 Cups Whipped Cream. Set aside.
In a separate bowl, add 1 Cup of the strawberries you tossed with sugar. I like to smash these to drizzle over the pound cake. Set these aside for now.
In a trifle dish (or a large pretty clear dish) , place half of the Pound Cake in the bottom. Drizzle half of the smashed strawberries over the pound cake. Cover with half of the Cream Cheese mixture and half of the strawberries. Repeat layers.
End layers with strawberries, You may want to buy an extra pint to add fresh strawberries to the top and I end with a cup of whipped cream on top in the middle with a few strawberries neatly arranged on top.
This was one of my favorite salads that mom made...but it is good as a dessert too!
1 1/2 cups crushed pretzels
4 1/2 tablespoons white sugar
3/4 cup butter, melted
1 cup white sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
1 (16 ounce) package frozen strawberries
Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.
Recipe Source: mom
2 cups sugar
2 cups flour
1 teaspoon baking soda (if you use self rising flour-omit this)
1 cup sour cream
2/3 cup creamy peanut butter
1 cup butter
1 cup water
1/2 cup butter
2/3 cups creamy peanut butter
6 tablespoons milk
2 1/2 cups powdered sugar
1 teaspoon vanilla
Combine sugar and flour and set aside. In a medium bowl mix eggs, baking soda, and sour cream well. Set aside. In a small saucepan combine peanut butter, butter, and water. Bring to a boil. Add the boiled mixture to the flour mixture. Stir and add sour cream mixture. Pour into a 15×10 inch sheet/jellyroll type pan. Bake at 400 degrees for 20 minutes or until done. Test by inserting toothpick in the center of the cake.
Combine the butter, peanut butter, and milk in a saucepan. Bring to a boil stirring constantly. Add the powdered sugar and the vanilla. Mix well. It will be thick. Pour over cake while both are still warm. My frosting did drip over the sides a little, so pour and spread slowly. Let cool, slice, and serve.
Recipe Source: Lynn's Kitchen Adventures