The second new recipe was for these peach cupcakes:

I had seen a photo of these on Pinterest and was intrigued by them. The woman who posted the original recipe also has similar recipes for blueberry and strawberry cupcakes. The cupcakes use fresh peaches and freeze dried peaches and are really moist and flavorful. I found the dried peaches at Target. I also saw the freeze dried blueberries and strawberries at Trader Joes and hope to try those variations some time. I think these cupcakes would be lovely made into little mini cupcakes for a shower or tea.

How about you--have you tried any new recipes recently?

Becka

Here's the recipe for the crepe batter:

Crepe Batter

3 eggs
1/4 tsp. salt
2 cups of flour
2 cups plus 2 Tbsps. milk
1/4 cup vegetable oil

Combine all ingredients in a blender. Refrigerate for at least one hour. Heat pan and grease pan before the first crepe. (I usually run a stick of margarine or butter over the surface of the pan very quickly just for the first crepe.) Often the first crepe will stick or tear, but they improve as you go along. If your pan is old you may need to re-grease every couple of crepes. I find it helpful to use a small measuring cup to pour the batter into the pan. As you pour, tilt the pan to help spread the batter evenly--or use a neat little tool if you can find someone to make one for you! This recipe makes about 20 crepes.

I carried back a crepe pan from France one time in my suitcase, but you can also use a small curved non-stick skillet with great success.

Crepes cook very quickly so be sure to have your area set up efficiently before you begin.

On the streets in France you will see vendors making and selling large sweet crepes. They use a special wooden tool for spreading the crepe batter on the griddle. Rob made me a little tool of my own for crepe making using dowels from the hardware store!

Here are some finished crepes:

Here is one of my favorite crepe filling ideas:

Cream Cheese Filled Crepes

8 oz. cream cheese, softened
12 oz. whipped topping
1 1/2 cups milk
1/4 cup powdered sugar
small box instant vanilla pudding

Mix the pudding with milk. Let set a few minutes. Beat cream cheese. Add powdered sugar and whipped topping then combine with the pudding. Spoon into cooled crepes. Roll up and then refrigerate in a covered container (such as Tupperware.) Separate the layers with waxed paper. Top with cherry or blueberry pie filling or chocolate sauce and nuts. These freeze well. Thaw in refrigerator before serving.

Becka

Banana Snack Cake

1 cup sugar
2 sticks margarine or butter
2 eggs
1/2 cup buttermilk
1 1/2 tsps. baking soda
1 cup (about 2 medium) mashed bananas
1 tsp. vanilla
2 cups flour
1 cup oatmeal (dry)
1/2 tsp. salt
1 cup chocolate chips
1/2 cup chopped nuts (optional)

Heat oven to 350 degrees and then grease and flour a 9" x 13" pan. In mixing bowl mix sugar, margarine, and vanilla until light and fluffy. Add eggs and mix well. Add the soda to the buttermilk and stir to combine and then add this to the creamed mixture along with the bananas. Mix in the flour, salt, and oats. Stir in the chocolate chips and then spread in the baking pan. Top with the nuts if you are using them. Bake for 30-35 mins. Enjoy as is or top with whipped topping or ice cream.

Becka

Superlative Rice Krispie Treats

1 cup sugar
1 cup light corn syrup
1 cup creamy peanut butter
6 cups Rice Krispies
1 cup butterscotch chips
1 cup chocolate chips

In a saucepan combine the sugar and light corn syrup and bring to a boil. Remove from heat and stir in the peanut butter until smooth. Add the Rice Krispies and stir well to combine. Spread into a buttered 9" x 13" pan. Melt together the butterscotch and chocolate chips and spread over the Krispie layer. (You can melt them in the microwave in three 30 second intervals, stirring after each interval.) Let cool and cut into bars. Enjoy!

We made a whirlwind trip to Ohio over the weekend where we were met by our son-in-law who came to take Megan and Drew home. We had a rather pleasant trip with no delays and beautiful green landscape all along the way. Unfortunately Meg, Jim, and Drew were delayed quite a bit by a horrendous rain storm that has left them without power for over twenty-four hours. Then to make it even worse Drew got sick during the night and threw up and they had to try to clean things up in the dark. Tonight they are staying with Jim's sister and brother-in-law and we are praying that their power will be restored very soon. On a more positive note Megan had a good check up at the doctor today and got to hear the baby's heart beat.

Becka

There was a whole lot of cooking going on here this weekend. A friend invited us out to pick green beans and blackberries from her large garden on Saturday. It was a bit cooler than it has been and we were able to pick a large bucket of Italian Flat Beans and a little over a quart of wild blackberries. I worked on freezing up the berries and the beans Saturday afternoon, saving out enough of the beans for lunch on Sunday. The beans were very good--nice and tender.

I've been trying to use up things in my freezer the last couple of months and discovered some frozen bread dough I had purchased right before Nora's wedding in April. I had never used purchased dough before then, but thought it might come in handy during the busy weeks before and after the wedding. We all agreed that it does taste good. My only complaint is that it's a bit hard to roll out into another shape if you are trying to use it for something other than a loaf of bread. Do any of you have any tips to share about using frozen dough?

I made some stromboli from one of the loaves using this recipe:

One of our favorite muffin recipes calls for grated orange peel, so whenever we eat oranges I try to use my trusty little Sunkist grater to grate the peel and stick it in the freezer for future use. I usually grate and peel a couple at a time so the oranges are ready to eat.

Last week I ran across a recipe for Banana Pudding from a website:

It made a nice cool and easy (but very rich!) dessert for Sunday dinner. We all thoroughly enjoyed it. Everyone, that is, except Ryan, who is thriving on his limited diet. I had some whipping cream I needed to use up this time, but I do want to try to "lighten up" the recipe the next time I make it.

Here's an updated picture of Ryan:

He has started grasping at things and he really focuses on toys and ceiling fans at the moment. We are looking forward to the next couple of weeks when our two grandsons will get to meet each other.

Hope you had a blessed weekend.

Becka

Strawberry Meringue Torte

1 package yellow cake mix
4 eggs, separated
3/4 cup sugar
1 cup chopped nuts (I used pecans)
2 cups of sweetened whipped cream or Cool Whip
10 oz. frozen strawberries, partially thawed and drained

Make cake as directed on the package, but use just the four egg yolks instead of whole eggs. (My cake mix called for 1 1/3 cup water and 1/3 cup oil.) Pour the batter into three 9" cake pans that have been greased and floured and then lined with waxed paper. In a clean mixing bowl beat the egg whites until foamy and then gradually add the sugar. Beat until the egg whites are almost stiff. Divide the egg white mixture into three parts and carefully spread on top of the cake batter in the pans. Don't be overly concerned if the batter gets a bit mixed into the meringue, it will be fine. Sprinkle nuts on top of the meringue and then press down gently with your hand to help keep them from falling off later. Bake at 350 degrees for 25-30 minutes or until golden brown. Cool in pans for 10 minutes. Run a knife around the edge of the pan and then carefully turn out onto a cloth lined cooling rack. Immediately turn over so the meringue is right side up. Cool completely. Shortly before serving place one layer on a serving plate and then top with about a cup of Cool Whip and half of the strawberries. Add another layer and then repeat the layering of the Cool Whip and berries. Top with the final layer of cake. Serve and enjoy your beautiful creation!

Here's a picture of the meringue being divided up on the cakes:

Here I'm spreading the meringue on top of the batter:

This shows the batter/meringue/pecans all layered and ready to bake:

Here is the bottom layer of the torte with one layer of whipped topping and berries:

This cake is best when baked and served the same day so that the meringue stays crisp. Serves 10-12.
I hope you will try this -- you won't be disappointed!

Becka

Sometimes you just need something chocolate. I got this recipe from a student many, many years ago when I first started teaching home economics. It's a quick and easy dessert that is very rich and chocolatey.

Deluxe Chocolate Pudding

1 cup chocolate chips
pinch of salt
1 egg
1 tsp. vanilla
3/4 cup milk

Place chocolate chips, salt, egg, and vanilla in a blender container. Heat the milk just to boiling. Pour the hot milk over the ingredients and quickly blend for about one minute. Pour into serving dishes. Chill for several hours or overnight. Garnish with whipped cream or Cool Whip and chocolate chips, shaved chocolate, or a sift of cocoa.

This is very rich and very delicious! I like to serve it in some small demitasse cups. I'm not overly concerned about the egg but if it worries you you could use the equivalent measure of an egg substitute like Egg Beaters or some other pasturized egg product.

Becka

Here's a picture of today's recipe:

A friend at work gave me this recipe for Tiramisu. I'm sure this is not an authentic Italian version, but it's pretty quick and easy to make and we find it quite tasty. You can start with a bought pound cake or bake your own.

Tiramisu

slices of pound cake (enough to line a 9" x 13" glass dish)
3/4 cup coffee, cooled
1 cup sugar
1/2 cup chocolate syrup (Hershey's is good)
8 oz. cream cheese, softened
1 small carton whipped topping
Toffee bits for garnish

Arrange cake slices on bottom of a 9" x 13" glass dish. (Use a fairly deep dish.) Drizzle coffee over cake.
Beat sugar, cream cheese, and chocolate until smooth. blend in whipped topping. Spread on top of cake. Chill several hours before serving. Top with toffee bits to garnish. Note: You can easily substitute low sugar, low fat products for the regular ones in this recipe.

Becka

Sometimes in the summer you want a nice cool dessert that doesn't involve baking. This dessert fills the bill and you can also make it with very little sugar if you desire. I know some of my readers are diabetic or pre-diabetic and one dear reader has gestational diabetes. This dessert might be one that will fit into your diet plan.

Angel Food Dessert

1/2 of a prepared angel food cake
1 3 oz. package sugar free raspberry gelatin
1 cup boiling water
10 oz. frozen raspberries (reserve a few for garnishing)
8 oz. low-fat raspberry yogurt

Tear the cake into small pieces about 3/4 inch in size. Set aside. Pour boiling water on the gelatin and stir to dissolve. Add the frozen berries and stir. Sometimes this will be enough to thicken the gelatin, if not, refrigerate for a few minutes until the gelatin is slightly thickened--about the consistency of an egg white.
Place half of the cake cubes in a large bowl. Top with half of the yogurt, and then half of the gelatin mixture. Repeat the layers and then chill at least two hours before serving. Garnish with whipped topping and reserved berries.

Variations: You can also make this with strawberries, strawberry gelatin, and strawberry yogurt or peaches, etc. You could substitute vanilla or lemon yogurt or pudding or whipped topping.

Becka

I've been wanting to post this recipe for baked fruit for a while. It's a nice recipe to have on hand because it can function as a dessert or a side dish. You can make it with either regular brown sugar or the Splenda brown sugar if you are cooking for a diabetic.

Pear-Apricot Bake

2 Tbsps. butter or margarine
1 16 oz. can of pear halves, drained
1 16 oz. can of apricot halves, drained
1/3 cup brown sugar
1/2 tsp. cinnamon
Cream or ice cream

Melt butter or margarine in a shallow baking dish in a preheated 350 degree oven. Arrange fruit, rounded side up in the baking dish. Sprinkle with the brown sugar and cinnamon. Bake for 30 mins. Serve warm with cream or ice cream as a dessert or plain as a meat accompaniment. Makes approximately six servings.

Enjoy and stay warm this weekend!

Becka

Awhile back one of my readers, Roberta, asked if I could post some lighter recipes. Here is a light and tasty dessert that is also pretty in my humble opinion. It would be even prettier if you had the right kind of glassware to put it in. You can't see it from my picture, but the jello mixture forms layers. This would show up much better in a tall, slender container. I think this recipe came from a jello ad.

Layered Jello

3 oz. orange gelatin (sugar free works great)
1 1/2 cups boiling water
1 carton Cool Whip (the Light kind works fine)
1 can mandarin oranges

Dissolve the gelatin in boiling water. Stir in about 2 cups of the frozen cool whip. Pour into clear glasses. Chill. This will form two layers. Before serving top with some of the now thawed cool whip and drained mandarin oranges.

You could also try this with other flavors of gelatin and fruits. We really enjoy this and it's a good recipe to know about if you are serving someone who needs to watch his sugar intake.

Becka

If you need a quick, easy dessert, this is the one for you. It can be made with light cream cheese and light whipped topping if you desire. It takes just five ingredients.

Karen's Cheesecake

1 prepared graham cracker crust
1/2 cup powdered sugar
8 oz. cream cheese, softened
8 oz. cool whip, thawed
Fruit topping of your choice

Cream together the cream cheese and the powdered sugar. Add the cool whip and combine thoroughly. Put in the pie shell. Chill for several hours or overnight. Top with fresh fruit or canned pie filling, if desired.
Enjoy!

The finished cheesecake:

Topped with blueberry pie filling:

Becka

Refrigerator Pecan Pie

3 egg whites (room temperature whites will whip better)
1 cup sugar
1 tsp. baking powder
1 tsp. vanilla
20 Ritz Crackers, crushed (put in ziplock bag and run over with a rolling pin)
1/2 cup finely chopped pecans, divided
8 oz. Cool Whip

Beat egg whites until stiff and then gradually beat in the sugar. Add the vanilla and baking powder. Fold in the crushed crackers and all but about 1 Tbsp. pecans. Spread the mixture into a greased and floured 9" pie pan. Bake at 350 degrees for 25 mins. Cool completely and then top with the Cool Whip. Sprinkle on the remaining pecans for a garnish. Chill at least two hours before serving.

When you add the Cool Whip the meringue will fall making it more like a pie with a filling. I made the meringue on Saturday and then added the Cool Whip on Sunday morning. It does need to be refrigerated with the filling for a few hours to soften the meringue so it cuts nicely, but if you do it too far in advance it might get a bit soggy.

When my mom served this we ate it just like this. Since we have had a bumper crop of red raspberries this year I topped it with this raspberry sauce:

Red Raspberry Sauce
1 Tbsp. cornstarch
2 Tbsps. sugar
1/4 cup cold water
2 cups frozen red raspberries

In a saucepan combine the cornstarch and sugar. Add the cold water and then the raspberries. Bring to a boil and simmer until the berries soften and the sauce thickens slightly. Pour the sauce through a sieve to remove the seeds. Chill the sauce before serving.

So, if you need an easy dessert idea, keep this one in mind.

Becka

Crockpot Lasagna from Taste of Home magazine

1 lb. ground beef
1 small onion, chopped
2 cloves of garlic, minced
4-5 cups spaghetti sauce
1 tsp. Italian seasoning
1 cup water
7-8 no cook lasagna noodles (oven ready)
1 1/2 cups cottage cheese
3 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese

Brown ground beef, onion, and garlic. Drain off any accumulated grease. Combine with spaghetti sauce, Italian seasoning, and water. In a greased crockpot (mine is 5 quart size) spoon 1/4 of sauce. Layer in 1/3 of the noodles, 1/3 of the cheeses. (I used two whole noodles and half a noodle for each layer. I broke the half noodle in half again and put a piece on each end.) Repeat the layers ending with sauce and cheeses. You can assemble this ahead and refrigerate overnight. Cook on low for 4-5 hours. My family really liked this.

Sorry there are no pictures, but you probably know what lasagna looks like. By the time I thought about taking a picture we had eaten about half of it and it didn't look very photogenic, as you can imagine. It does make a pretty good casserole and it's nice because you can assemble it ahead of time.

I bought this crockpot about a year ago and I really have enjoyed it.

You can program the time and after the cooking time it automatically switches to warm so your food does not get overdone. If you have an older crockpot without this feature I would highly recommend purchasing a new one. I still use my older one for soups, beans, etc., but this one works great on Sunday when I am often cooking meats or the occasional casserole.

I did try a new dessert from a recipe I found in the summer edition of Kraft Food and Family. It, too, was very tasty and is something that can be made ahead.
If you need a cool, refreshing dessert, keep this one in mind.

We have berries ripening in the backyard and we were discussing that this might be nice made with raspberry sherbet and fresh raspberries on top.

Becka

Posted by Becka on 09 Apr 2009 at 9:47 pm | One comment so far

Several years ago when I was up in Michigan visiting Megan, the parents of her first graders organized a pot luck supper in her classroom so they could all get to know each other better. One of the women brought this delicious salad which has become one of our favorites. The ingredients are readily available pretty much year round enabling you to make a colorful salad even in the dead of winter.

Festive Salad

Dressing:
1/2 cup sugar
1/3 cup cider vinegar
2 Tbsps. finely chopped onion
1/2 tsp. salt
2 Tbsps. lemon juice
2/3 cup vegetable oil
2 Tbsps. poppy seed

Combine the sugar, vinegar, onion, salt, and lemon juice and blend together in a blender. While it is whirring gradually add the vegetable oil and then the poppy seeds. (Note: I only use about 1/3 of this dressing for a batch of the salad. The rest can be stored in the refrigerator for the next time or for use on other salads.)

Salad:
10 cups Romaine lettuce, washed and chopped or torn
1 red apple, cored and chopped
1 pear, cored and chopped (I coat the apple and pear with a little dressing to keep them from turning brown)
1 cup shredded Swiss cheese
6 oz. dried cranberries or dried cherries
1 cup chopped cashews

Place the lettuce and cranberries in salad bowl. Add the apple, pear, cheese, cashews and dressing at the last minute before serving. Be prepared to give out the recipe!

We are very excited that our daughter Megan and grandson Drew are flying down to visit us this Saturday.

For Easter Megan is going to put together this dessert which she has posted on her blog. It is also on the cover of the latest Kraft Food and Family magazine if you have access to it.

I’m going to try to paste the recipe in here for those who can’t access Megan’s blog.

Layered Strawberry Cheesecake Bowl
Posted on 2009 under Cheesecake, Desserts

If you think cheesecakes are too boring, then why not mix it up a little bit with some fresh fruit, pudding, and a whole lot of fun in a bowl, and you got yourself a delicious and fun snack on the go!

Here’s what you need to make this fun and delicious Cheesecake Bowl.
3 cups sliced fresh strawberries
3 Tbsp. sugar
2 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
1-1/2 cups cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
2 cups thawed COOL WHIP LITE Whipped Topping, divided
2 cups frozen pound cake cubes (1 inch)
1 square BAKER’S Semi-Sweet Chocolate

COMBINE berries and sugar; refrigerate until ready to use. Beat Neufchatel cheese with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Whisk in 1-1/2 cups COOL WHIP.

SPOON half the Neufchatel cheese mixture into 2-1/2-qt. bowl. Top with layers of cake, berries and remaining Neufchatel cheese mixture. Refrigerate 4 hours.

MELT chocolate; drizzle over trifle. Top with remaining COOL WHIP.

Have a wonderful Easter as you contemplate the Lord’s sacrifice for us.

Becka