Snack
Jim and I first had this dessert while we were camping at one of our favorite campgrounds. We were there taking a leather shoe making class over a long weekend. The campground fed us throughout the retreat and this was one of the desserts. It was a HUGE hit for everyone. They made it using whipping cream, lemon curd and blueberries. When we went back into class we were all still talking about this dessert and we all agreed it would also be delicious as a topping over pound cake. When I got home I made it using Cool Whip instead of whipping cream as I wanted it to last longer than a couple of hours. I also made it two ways, one like it was served at the retreat keeping it gluten free without the pound cake and the second way I included the pound cake! Both ways are delicious and so easy. This is a great summer time dessert, it would also make a great dessert for Easter.
INGREDIENTS
8 ounce container of Cool Whip
10 ounce jar of Lemon Curd
Blueberries
Frozen pound cake -Thawed
DIRECTIONS
Simply mix the Cool Whip and lemon curd together until well combined. Add a portion size of the Lemon whip mixture into a single serving cup or bowl and top with blueberries. If having it with the pound cake add cubed pieces of pound cake , top with lemon whip and blueberries.
Serve immediately or store in the refrigerator until ready to serve.
Are you wondering about the shoes we made? Here they are!
Enjoy!
Anne
I was watching Food Network not to long ago and on came Ree Drummond the Pioneer Woman and she was making these Cherry Pie Cookie Bars. Jim was in the room and declared that he and my Dad would like those. Well sure enough these cherry pie bars were a big hit with everyone! I served them with vanilla ice cream this helped cut through some of the sweetness. I will certainly be making these again!
INGREDIENTS
1 1/2 cups granulated sugar
2 sticks plus 5 Tablespoons salted butter, softened
1/2 orange, zested
2 large eggs
1 teaspoon vanilla extract
4 cups all purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
2 Tablespoons whole milk
30 ounce can of cherry pie filling
GLAZE
1 cup confectioners sugar
1 Tablespoon whole milk
1 lemon, zested
DIRECTIONS
Preheat oven to 375 degrees.
In a mixer cream together granulated sugar, butter and orange zest until the mixture is pale and fluffy, 1-2 minutes. Add the eggs one at a time mixing in between. Add the vanilla and mix again until incorporated.
Sift together the flour, baking powder and salt in a bowl. Add half of the dry mixture to the butter sugar mixture and mix then add half of the milk. Add the remaining dry ingredients followed by the remaining milk and mix until the dough comes together.
Press 2/3 of the dough into the bottom of a 9×13 inch glass baking dish. Pour over the cherry pie filling and spread it out evenly. Drop spoonfuls of the remaining dough I’ve the pie filling . Bake until the edges and top are golden and the center is set. 35-40 minutes. Let the bars cool and set, 15-20 minutes.
For the glaze add the confectioners sugar , milk and lemon zest in a bowl and stir until smooth. Drizzle over the bars. Slice and serve. Add vanilla ice cream If desired.
Enjoy!
Anne
Although I have had this hot dip a couple of times at our neighbors house this was the first time I made it as it’s delicious and loved by everyone who has had it. I made it in an aluminum pan for easy clean up! I served this with tortilla chips but when we were celebrating with our neighbors she served it with not only chips but some toasted crostini. This is sure to be a favorite of yours too!
INGREDIENTS
8 ounces diced ham. I used Smithfield smoked diced ham
8 ounces cream cheese, softened
8 ounces Swiss cheese, shredded
3 Tablespoons bread and butter pickles, diced
3 Tablespoon yellow mustard
3 Tablespoons mayonnaise
FOR SERVING
Tortilla chips or toasted bread slices
DIRECTIONS
Preheat oven to 350 degrees.
In a large bowl mix together all of the ingredients making sure the cream cheese is completely combined with all of the ingredients, you don’t want chunks for cream cheese.
Spread the mixture in an 8×8 baking dish and bake for 27 minutes. Turn the oven to broil and broil for 3 minutes watching closely not to burn. Once lightly browned remove from oven and serve warm.
Enjoy!
Anne
This is a dish that I made a couple weeks ago when we were in the motorhome. This bread is so, so good. It’s ooey and gooey, cheesy and chewy all in the same bite. the hot honey took it over the top for us. The hot honey added a little sweet with a little heat. Let’s not forget that crispy pancetta, that added the crispy salty element!
I did have to adapt this recipe slightly as my grocery store did not have ANY round breads or French/Italian boule’s! Not a single one! So I ended up getting an oval shaped sourdough loaf that worked just fine! So no matter what your grocery store has you can make this work.
INGREDIENTS
1 sourdough round or French/Italian boule.
12 ounce double cream Brie round-remove top rind and cut into cubes
2 ounces cubed pancetta-I browned and crisped in advance
1 garlic cloves minced
Drizzle of olive oil
Hot honey for drizzle
OVEN DIRECTIONS
Pre heat oven to 450 degrees. Line a baking sheet with foil and set aside.
Crisp pancetta in a small pan on the stovetop, once crisp remove from heat and set aside.
Cut the top off of your bread and hollow out the inside of the bread making a round in the center of the bread. Reserve the bread pieces and slice the top of the bread you removed into bite size pieces for Serving and set aside.
Place the bread round on the baking sheet and drizzle with olive oil, about a tablespoon.
Add your cut Brie, garlic into the round of the bread top with crispy pancetta. Bake for 15 minutes or until the cheese is melted and the bread is slightly toasted.
Remove from the oven and drizzle with hot honey. Serve warm with the reserved bread and crackers if desired.
GRILL DIRECTIONS
I cook this over a 350 degree grill. I inverted a pie plate over the grill grates as I did not want the bread directly on the grate. I followed the instructions above except I covered the bread completely in foil and placed the bread on the inverted pie plate. This cooked for 20-25 minutes but this could vary depending on your grill, the weather and or wind. I checked this a number of times and kept an eye on the bottom as to not burn it. It’s definitely a little more tricky on the grill but it was worth the effort as it was delicious!
Enjoy!
Anne
This dish was inspired by our neighbors, they had a celebration for one of their kids and we were lucky enough to be invited. I’m so glad we were as the food was AMAZING! It was a Mexican feast that was cooked by both of their parents. All I can say is I am still dreaming of those taco’s! Not only did we LOVE the taco’s we also really enjoyed their guacamole, it was so bright, so fresh and incredibly creamy! Although mine is creamy it was not nearly as creamy as we had at the neighbors home but my blender In The motorhome is just not the best. This was so easy and a recipe I will make many more times.
Note- ripe avocado’s are best for this recipe.
INGREDIENTS
3 Ripe avocado’s
3 tomatillo’s
1/2 jalapeño pepper, more if desired
1 clove of garlic
4 Tablespoons sour cream or Mexican cream
6 Tablespoons water
Pinch of salt
Tortilla chips for serving
DIRECTIONS
This recipe is made right in the blender!
Pit the avocado’s and remove the flesh and add into the blender. Peel and wash the tomatillos, slice them in half and add to the blender.
Remove the stem from the jalapeño and slice in half lengthwise, add desired amount of jalapeño into the blender. I used 1/2 of a jalapeño for a slight kick.
Peel the garlic and add into the blender
Squeeze the lime into the blender.
Add a pinch of salt.
Blend ingredients until smooth. If it is too thick add the water into the blender 2 Tablespoons at a time.
Blend until smooth and creamy.
Chill in the fridge for at least and hour to le the flavors meld.
Enjoy!
Anne
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