Posts Tagged ‘desserts’

I often run across recipes that I haven't thought about or made in quite a while. This Refrigerator Pecan Pie is one of them. I can remember my mother making it when I was a teenager. I'm not quite sure where Mom got all her "new" recipes. I know she got some from neighbors and friends and some from a recipe program on our local radio station. Whatever the source, this is a good one for summer. It is easy to prepare and very tasty.
I made it Sunday and one of our dinner guests asked for the recipe, so I'm posting it for him.

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

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I wanted something different for dinner today and I remembered this recipe for Crockpot Lasagna:

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

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Festive Salad

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

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