Dessert
This is another fantastic recipe from Taste of Home. It does take a little bit of time but it’s well worth it. My family loved this, everyone cleaned their plates!
INGREDIENTS
- 6 cups sliced fresh strawberries
- 1/2 cup sugar
FOR THE SHORTCAKE
- 3 cups all-purpose flour
- 5 Tablespoons sugar, divided
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup cold butter, cubed
- 1 1/4 cups buttermilk
- 2 Tablespoons heavy whipping cream
WHIPPED TOPPING
- 1 1/2 cups heavy whipping cream
- 2 Tablespoons sugar
- 1/2 teaspoon vanilla extract
DIRECTIONS
Combine strawberries with the sugar mash slightly and let stand at least 30 minutes. Toss occasionally.
Preheat oven to 400 degrees. For the shortcake, whisk together flour, 4 Tablespoons of sugar, baking powder, baking soda, and salt. Cut in the butter until crumbly. Add buttermilk and stir just until combined. Don’t over mix. Drop batter by 1/3 cup fulls 2 inches apart onto an ungreased baking sheet. Brush with 2 Tablespoons of heavy cream and sprinkle with remaining sugar. Bake until golden brown 18-20 minutes. Remove to a wire rack to cool completely.
For the topping, beat heavy whipping cream until it begins to thicken. Add sugar and vanilla. Beat until soft peaks form. To serve cut biscuits in half, Top with strawberries and whipped cream.
Enjoy!
This is another recipe I adapted for the grill but no matter if you grill or bake these you will have happy people all around you. We liked these so much I made them 2 mornings in a row for friends and family we were camping with. I had an empty plate both mornings. I am most definitely keeping this recipe close by as it’s so simple and just the perfect amount of sweetness for any sweet tooth!
INGREDIENTS
- 3/4 cup chopped pecans
- 1/2 cup salted caramel of plain caramel sauce. Use a good quality caramel, not a thin caramel
- 1 8-ounce can of refrigerated crescent rolls
- 1/4 cup brown sugar
- 1/4 teaspoon ground cinnamon
- pinch of sea salt-optional
DIRECTIONS
Grease a 9.5-inch pie plate (for the grill I used 2 tin pie plates.) Scatter the pecans in a single layer in the bottom of the pie plate. Pour the caramel sauce evenly over the pecans. Set aside.
On a lightly floured surface roll out the crescent dough into an approximately 9×13 rectangle. Be sure to press the seams together as you want this in one sheet. Sprinkle the brown sugar and cinnamon over the dough leaving about a 1/2 inch border on the outer edges of the dough.
Starting on the long side of the dough, tightly roll the dough into a log. Cut the dough into 10-12 small rolls using a sharp knife.
Place the rolls cut side up on the top of the caramel in the pie dish.
FOR THE OVEN
Preheat the oven to 375 degrees. Bake for 16-18 minutes or until the buns are lightly golden brown and the caramel sauce is bubbly. Remove from the oven and place a large plate over the top of the pie dish, then quickly flip the pie dish over to invert the buns onto the plate. Spoon any leftover pecans or caramel left in the pie plate over your rolls. If desired add a sprinkle of sea salt. Serve warm.
FOR THE GRILL
This is very important..I used TWO pie plates, this kept the pecans from getting too browned as well as keeping the caramel from burning.
Turn your grill to the lowest setting. Place the pie dish on your grill and cover the hood of your grill. My rolls took between 25-30 minutes. I did check them often to avoid burning. Grills will cook slightly different so check often. Once the rolls are a golden brown and the caramel is bubbly remove from the grill and place a large plate over the top of the pie plate and quickly flip the pie plate over inverting the rolls onto the plate. If you have any caramel or pecans sticking to your pie plate spoon that over your rolls. If desired add a sprinkle of sea salt. Serve warm.
Enjoy!
This time of year I am always looking for easy “no-bake” desserts that I can make in our motorhome. I came across a couple of very similar no baked pies on Pinterest but this one looked so easy with just a couple of ingredients. I knew I wanted to try it on our first trip out. I made this in the morning before we went out for the day so when we got back it would be ready. Jim and I knew after just one bite I would be making this often. Sure enough, when we went to visit our daughter and her family in NY I made it for them and sure enough, they could not get enough of it.
I made this a third time for my parents and a friend and sure enough, everyone that has tried this pie loves it. I love it because it’s ridiculously easy!
INGREDIENTS
- 1 (14 0z.) can sweetened condensed milk (not evaporated milk)
- 1/2 cup lemon juice
- 1 (8 Oz) container of Cool Whip, thawed, more for topping if desired
- 1 graham cracker pre-made pie crust
DIRECTIONS
In a bowl combine the sweetened condensed milk with the Cool Whip and lemon juice. Stir to combine. When well incorporated pour the mixture into the pre-made crust. Cover and refrigerate for a couple of hours. When ready to serve you can add a dollop of Cool Whip if desired.
Enjoy!
I’m not sure why this is called puppy chow buts that’s what I have always known this recipe as. I made this gluten and dairy free for Robby as he was looking for something sweet. Although I made it for him. We all enjoyed this sweet treat! This makes a large portion, so plan to share!
INGREDIENTS
- 3/4 cup creamy peanut butter
- 1/2 cup non-dairy butter such as Earth Balance
- 2 cups dairy free chocolate chips, we used Enjoy Life chips
- 11 cups gluten-free Rice Chex cereal. 1 box
- 2 1/2- 3 cups powdered sugar
DIRECTIONS
In a microwave safe bowl add peanut butter, non-dairy butter
Add the Rice Chex cereal to a large bowl and pour the chocolate peanut butter mixture over the cereal. Carefully mix the cereal until the cereal is completely covered with the chocolate.
Add the chocolate covered cereal into a large Tupperware bowl with a lid or a large Z
You can serve right away or store covered in an airtight container at room temperature.
Enjoy!
I have never met an apple bread that I did not enjoy! I love the apple fritter bread I have on the blog but this one was just a little different from that one. I thought I would give it a try. This recipe did not disappoint in fact it was gone within 24 hours without sharing! Yikes! I love the apples and cinnamon combination and of
INGREDIENTS
- 1/2 cup plus 1 Tablespoon brown sugar, divided
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 apples, peeled, cored and diced. I used Honey Crisp apples
- 1 Tablespoon plus 2/3 cup granulated sugar, divided
- 1 teaspoon apple pie spice
- 1/2 cup walnuts , chopped
- 8 Tablespoons butter, softened
- 2 eggs
- 1 1.2 teaspoons vanilla extract
- 1 1/2 cups
all purpose flour - 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 cup sour cream
GLAZE
- 1/4 cup brown sugar
- 1 Tablespoon butter
- 2 Tablespoons heavy cream
- 2 Tablespoons confectioners sugar
Preheat oven to 350 degrees. Using a
In a medium bowl, toss the apples with 1 Tablespoon of brown sugar, 1 Tablespoon sugar
In the bowl of a stand mixer with a paddle attachment, cream butter then add 2/3 cup granulated sugar and beat until light and fluffy, about 1 minute. With the mixer, add one egg at a time and mix. Scape the bowl down and mix for one more minute on medium until slightly pale in color. Add vanilla and mix just to combine.
In a small bowl. mix flour with baking powder and baking soda. With the mixer running on low, alternate adding the flour mixture and the sour cream. Mix until just combined.
Pour half of the batter into your prepared pan and spread covering the bottom of the pan. Add half of the apple mixture and pat down slightly into the batter. Sprinkle with half of the sugar mixture. Repeat with the remaining batter, apples and sugar mixture.
Bake on the center rack of the oven for 50-60 minutes or until a toothpick inserted into the center of the bread comes out clean. While cake is baking prepare the glaze by combining brown sugar, butter, and cream in a small saucepan. Heat to a boil and simmer on medium heat for two minutes without stirring. Remove from the heat and sift in the powdered sugar. Let sit at room temperature for ten minutes. Once the cake is out of the oven, cool in the pan on a baking rack for 15 minutes. Loosen the sides and flip out of the pan onto the cooling rack. Place the rack over a sheet pan and drizzle glaze over the top and let it melt into the warm cake. Serve warm or at room temperature.
Enjoy!
This recipe come from www.familyfeast.com
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