Holidays
This recipe has been around for a long time but I just recently made it and I’m disappointed it took me so long to make as this is super good and very versatile. This is a no bake dessert that is made with simple ingredients that you can change up to your families liking. I made it as written and used cherry pie filling but you can use any pie filling you like! I split this into two 8×8 pans as half of it was being sent into Jim’s national guard unit. The picture below is the picture Jim sent me shortly after he put the dessert out. I’d say they liked it.
I recommend taking the dessert out of the fridge 30 minutes before serving.
INGREDIENTS
1 9 inch pre baked angel food cake
8 ounces cream cheese at room temperature
1/2 cup powdered sugar
1/2 cup milk
12 ounces of cool whip-thawed
2 can of cherry pie filling (42 ounces)
DIRECTIONS
In a large bowl whip the cream cheese, powdered sugar and milk until smooth. Gently fold in the whipped topping.
Break the cake into small pieces and add into the whipped mixture and fold to combine. Pour the mixture into a 9×13 inch baking pan spreading evenly. Spread the cherry pie topping on top covering the whipped mixture creating an even layer.
This should be stored in the fridge but taken out of the fridge 30 minutes before serving.
Enjoy!
Anne
This Cranberry Brie pull apart bread is simply amazing! The first time I made this we were camping with friends, Since then I have made it a couple more times as it’s always a huge hit with everyone that tries it. The first time I made this I made it on the grill, most recently when we had some friends and neighbors over for Halloween I baked it in the oven.
This pull apart bread is perfect for the upcoming Holidays, your friends and family will love this cheesy, tart bite!
INGREDIENTS
1 Large round sourdough bread
1 stick of butter
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 (16 ounce) wheel of Brie, cubed
1 1/2 cups whole berry cranberry sauce
Pinch of salt
DIRECTIONS
Pre heat oven to 350 degrees.
Slice bread horizontally and vertically without cutting all the way through. You are creating one inch cubes.
Melt the butter and herbs. Place the bread on a tin foil lined baking sheet and butter the inside of the bread squares.
Put a piece of Brie cheese inside each space you created in the bread. Add the cranberry sauce into the squares as well.
Cover the bread with foil and bake for 20 minutes or until the cheese is melted.
Serve warm.
Enjoy!
Robby recently went to Georgia to be with some friends and they went to Chik-Fil-A a few times And robby just raved about the sauce, he could not get enough of it. We don’t have Chick-Fil-A near us but luckily they sell their sauce at the grocery store. Needless to say I picked up a couple bottles for robby to have on hand. I have to admit we all love this sauce! (The original sauce) . It’s creamy and a little Smokey perfect for dipping, on a burger but I thought why not deviled eggs? Let me say these eggs were gone within five minutes of me finishing them! I’m not sure I will be allowed to make another deviled egg recipe!
These would be great for any of your summer picnics or just because! These may not be pretty but they are beyond tasty!
Recipe Can easily be doubled.
INGREDIENTS
5 hard boiled eggs
1/4 cup mayonnaise
1/4 cup Chik-Fil-A original sauce
Pinch of salt
Pinch of pepper
2 slices of cooked bacon, crumbled
DIRECTIONS
Slice your hard boiled eggs in half and remove the cooked yolks into a small bowl. When you have all of the yolks in the bowl I like to mash them with a fork until they are well broken up. I like my filling on the smooth side so I mash them well but it’s totally up to you. Once the yolks are mashed add the mayonnaise and the sauce. Add a pinch of salt and pepper and mix well. Using a piping bag or simply a zip lock bag as I do add the filling to the bag, snip the bottom if using a zip lock bag and fill the egg whites and top with crumbled bacon.
Enjoy!
We were spending some time in New York with Amanda, Steve and our twin Grandchildren Luna and Aksel. Before we left home in the motorhome I was thinking of what I could make with Luna for a fun dessert for everyone. We celebrate a number of holidays in July so I remembered a no bake dessert that was VERY popular way back in our flight school days……late 80’s! I have just aged us but I thought this was the absolute perfect dish for Luna to make…..it’s no bake with super simple ingredients that everyone will love! Luna made this with strawberries but we all agreed adding some sliced bananas would be great! I did absolutely nothing to make this dish with the exception of giving Luna the ingredients and give her slight direction. If you have a budding young baker or chef in the making this is the perfect dish to start out with!
I had a 9×9 pan in the motorhome so that is what we used. We had a touch of open space with it but no one seemed to mind. An 8×8 would be a little better. You can also make your pudding or use store bought as we did. Luna LOVED each layer and insisted on trying each layer including the strawberries….I was not sure we would have enough for the cake but that’s what this is about. Spending time with loved ones , licking spoons and adding enough sprinkles to cover a rainbow!
INGREDIENTS
1 box of twinkies, enough to cover whatever pan size you use. We used 9×9 and used all the twinkies. I suggest an 8×8 pan.
Vanilla pudding, we used pre made store bought. I used all 4 single serve size.
8 ounces of cool whip, thawed
Fresh sliced fruit. We used strawberries but would add bananas.
Decorative sprinkles of your choice.
DIRECTIONS
Simply lay all of the unwrapped Twinkies on the bottom of your pan, filling as much as you can. Add the desired amount of pudding in an even layer over the twinkies.
Add your sliced fruit on an even layer over the pudding and spread your thawed cool whip over the top coving the fruit layer.
Add sprinkles of your choice, cover and refrigerate for an hour or more. When ready to serve simply slice and enjoy!
Be a Luna and try each and every layer more than once!
I recently bought some blueberries but since I was the only one eating them I needed to find a way to use more of them up. I turned to Taste of Home for inspiration and came across this Down East Blueberry Buckle. For an added bonus I had everything I needed to make it on hand, I love it when that happens.
This recipe was so easy to make, the batter was a little more dense than I expected but the end result was moist and delicious. Jim loved it warm out of the oven!
INGREDIENTS
2 cups all purpose flour
3/4 cu sugar
2 1/2 teaspoons baking powder
1/4 teaspoon of salt
1 large egg, room temperature
3/4 cup milk
1/4 cup butter , melted
2 cups fresh blueberries
TOPPING
1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
1/4 cup butter, softened
DIRECTIONS
Preheat oven to 375 degrees. In a large bowl whisk, flour, sugar, baking powder and salt. In another bowl whisk. Egg, milk, and melted butter u til blended. Add to the flour mixture. Stir just until combined and moisten through. Fold in blueberries. Transfer to a greased 9 inch square pan.
For the topping, in a small bowl mix flour, sugar and cinnamon. Using a fork stir in softened butter until mixture is crumbly. Sprinkle over batter.
Bake u til a toothpick inserted in the center comes out clean, 30-35 minutes. Cool in pan on a wire rack. Serve warm or at room temperature.
Enjoy!
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