Summer Strawberry Dessert

This is such a yummy, refreshing dessert. I got this recipe from a friend that used to live near me. She brought it to a potluck and I loved it. I have since made it for birthdays, book group & just for fun. Last night, I added the blueberries to make it a little patriotic and I loved it. It's perfect since this week is the 4th of July. ENJOY!

Strawberry Frost
Crust:
2 packages graham crackers crushed
2 Tbsp butter, melted (I use at least double that to hold it together better)
1 tsp sugar
Mix and press into 9x13 baking dish.

1/2 pint heavy whipping cream - whip and set aside.

Mix until fluffy (5 minutes)
2 egg whites
1 cup sugar
2 cups frozen strawberries
2 Tbsp lemon juice

Gently fold in whip cream and spread mixture evenly over crust. Top with additional graham cracker crumbs. Freeze for 4 hours. Top with fresh strawberries or blueberries.

To simplify this already simple recipe, you could buy the ready made graham cracker pie crusts. I think this recipe would make at least 3, probably 4 pies. I love to use my Kitchen-aid when I make this. It works great breaking up the frozen strawberries. I'm not sure how well it would work with a hand mixer. If any of you try it, let me know. I think I'll try this with raspberries next.

Fruit Kabobs

These fruit kabobs are so easy and such a fun thing for a potluck or BBQ. All you need is wood skewers and a variety of fruit. I used strawberries, grapes, watermelon, cantelope and pineapple. They were refreshing and looked wonderful.

Tonight I had a Primary social in my backyard. This was what I used for center pieces. I bought a bouquet of flours, cut them down and put them in pint size jars with a ribbon tied around it. I've also done it with quart size jars. It's so simple and looks great on the tables.

Finger Lickin' Good!!!

These look and tast amazing! We love this dessert at my house, and it goes quickly!!! I made these for my husband for his Father's Day Dessert. We ate it all up. (I said we...it was for him...and me!) This is one dessert that is hard to share. My love for this dessert goes back to elementary school lunch. I loved Peanut Butter Bar Day! To this day I will never turn down a Peanut Butter Bar. This recipe comes from the Lion House Desserts cook book. There are a lot of yummy recipes in this book. I love it! I know you will love this delicious dessert. I love the oats/peanut butter/chocolate combo! I've got a great cookie recipe with this same combo. It will be coming shortly. Till then, you must try these bars!

Peanut Butter Fingers

Lion House Desserts

1/2 cup butter or margarine

1/2 cup white sugar

1/2 cup brown sugar

1 egg

1/3 cup peanut butter

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon vanilla

1 cup flour

1 cup quick-cooking oats

1/2 cup powdered sugar

1/4 cup peanut butter

1 to 2 tablespoons milk

1 6-ounce package chocolate chips

Directions:

Preheat oven to 350 degrees. Grease a 9x13 baking pan and set aside. In a large mixer bowl cream butter and sugars. Add egg 1/3 cup peanut butter, baking soda, salt, and vanilla. Stir in flour and oats. Pour into prepared baking pan and bake in preheated oven for 20-25 minutes. While bars are cooking, preprare paunut butter frosting by creaming together powdered sugar, 1/4 cup peanut butter, and enough milk to make mixture desired spreading consistency. Set aside. When bars are done remove pan from oven and sprinkle with chocolate chips. Let stand 5 minutes, then spread the melted chips like frosting. Let it sit for about 5 minutes more. Pour and spread peanut butter frosting over chocolate frosting. Cool thoroughly, then cut into 24 bars. Enjoy!

*Tip from me... I love the peanut butter frosting, so I make a little bit more than the recipe says. It gives you just a little bit more gooey frosting to lick off of your fingers!

Family Belgian Waffles

These yummy waffles go way back. I think we first got the recipe when my sister went away to college. She and her roomates would make these waffles with homemade maple syrup. She brought it home with her, and now we all make them all the time. My wonderful husband made me these the other day for my birthday breakfast. They are definitely a family favorite! There was a time when one of my brothers would bring over all of his highschool friends for lunch to have belgian waffles. Mom loved to have our friends over, especially to feed us and was always willing to make anything...even breakfast! You have to have a Belgian Waffle maker to do them. They are different from regular waffles in that they rise in the waffle iron and get fluffy from the blended egg whites. They are so yummy with fresh fruit on top with whipping cream. It is also great with homemade jams, or syrups.

Belgian Waffles

Combine in medium bowl:

1 3/4 Cup Flour

3 tsp Baking Powder

1/2 tsp Salt

2 Egg Yokes - (seperate the whites into small bowl)

1 3/4 Cup Milk

1/2 Cup Vegetable Oil

Directions:

Plug in Belgian Waffle iron. Mix egg yokes with electric mixer until fluffy. Mix flour mixture with electric mixer until smooth. Add your egg yokes and fold in gently with spoon just until combined. Don't over mix. Using measuring cup, pour about 1/2 cup of waffle batter into iron. Be careful not to put too much in or it will overflow. You want the batter to just reach the outer circle of the iron. Cook to your liking. On my iron, the light goes off when it is done. Remove and pour next waffle. Enjoy!

Garden Fresh Spinach

I am not an inventive cook, but I think this one is a winner! We have spinach in our garden that needs to be used, so I cooked up this yummy Sun-Dried Tomato & Spinach topped Chicken. We loved it. The chicken was tender, the vegetables were juicy and saucy, and we had a yummy dinner using our spinach. The rice that I made was found at Kraft Foods and can be found here: http://www.kraftfoods.com/kf/recipes/cheesy-rice-n-tomatoes-94485.aspx?pf=true . Loved, loved the rice. It has Cream Cheese in it and is oh, so creamy. Try it out! If anyone has some great recipes using fresh spinach, please let me know. I would love to try out some new recipes.

Sun-Dried Tomato & Spinach topped Chicken:

4 boneless, skinless Chicken Breasts
4 Cups Fresh Spinach, washed and drained
1 Can Diced Tomatoes
1/2 Cup Sun-Dried tomato Vinagrette Dressing (Kraft)
1 Tbsp Parmesan Cheese

In large mixing bowl, mix spinach, tomatoes, dressing and cheese until combined. Lay chicken breasts flat in baking pan. (Line pan with tin foil...that will help a ton with clean up.) I like to drizzle more of the dressing directly on my chicken breasts before I put the mixture on. That way more of that tangy flavor cooks into the Chicken. Cover chicken with spinach mixture. Bake at 375 for 20 minutes. Cooking times may vary, so cut into your chicken to make sure it is no longer pink. Serve with Kraft Foods Cheesy Rice 'n tomatoes. Yummy!

Cinnamon Oatmeal Pancake's drenched in Almond Buttermilk Syrup

These pancakes are yummy, healthy, and requires use of some food storage! The best thing about these pancakes is that it is a mix, so you can make it ahead of time and always have it on hand. The oats and cinnamon make these oh, so tasty. This recipe came from the Utah State University Cache County Extention Office. They offer classes and handouts about food storage recipes and recommendations for storing. You can find information on their website: http://extension.usu.edu. The Almond Buttermilk syrup gives you some yummy calories, but it's worth it! Enjoy!

Cinnamon Oatmeal Pancake Mix

4 Cups Quick Cooking Oats
2 Cups Flour
2 Cups Whole Wheat Flour
1 Cup Non-Fat Dry Milk
1/2 Cup Sugar
1 Tbsp Cinnamon
2 tsp Salt
3 Tbsp Baking Powder
1/2 tsp Cream of Tartar

Combine ingredients and stir to mix well. Put in large airtight container. Label. Store in a cool dry place. Use within 6 months.

Mixing Directions:
In medium bowl, beat 2 eggs. Beat in 3 Tbsp Oil. Stir in 2 cups pancake mix and 1 cup water. Drop by spoonfuls onto lightly greased skillet or griddle over medium-high heat. When batter shows broken bubbles, turn pancakes over. Cook about 2 to 3 minutes. One batch makes about 10 medium pancakes.

Almond Buttermilk Syrup:
In a large pot combine:
2 Cubes of Butter
2 Cups White Sugar
1 Cup Buttermilk

Boil for one minute and take off burner. Add 1 tsp baking soda and 1 tsp almond extract, stir well. You can use any nut flavoring, or vanilla.

Grandma's Creamy Macaroni & Cheese

This recipe goes down in history! I never made it until I got married and lived far from family. My Grandma makes it best. It is so tasty, cheesy, and creamy. See for yourself...you have to try it out! This recipe is made by my whole family and we probably all make it differently. Here is the recipe, and how I like to make it. I probably make this once a month. My son loves "loo-loo's", that's noodles for those of you who don't know, so this is always a successful meal. It is perfect with some hot out of the oven rolls and Peas, Green Beans, or Carrots. Gotta have the veggies! I like to salt and pepper mine. If you want to throw in some meat for the kids, you can cut up cooked hot dog, or ham. Enjoy!!!

Boil water and cook 4 cups Macaroni Elbow Noodles as directed; Rinse and drain. (I always make extra noodles for my son to munch on while it is cooking, and for later.)

5 Tbsp Butter
1/3 Cup Flour
2 1/4 Cups Milk
2 1/2 Cups Cheddar Cheese

Melt Butter in medium saucepan. Whisk Flour into butter. Be careful not to let it burn on the bottom. I usually pull my pan off of the heat. Add your Milk and whisk. Stir constantly to prevent from burning on the bottom of the pan. When your white sauce is thick and bubbling, remove from heat and add 3/4 cup of Cheese and stir until cheese is melted.

Grease 9X13 Baking dish. Pour drained, cooked macaroni noodles in your baking dish. Mix in 1 Cup of cheese with noodles. Add cheesy white sauce and mix well. Top with remaining Cheese and cook at 350 degrees for 15-20 minutes or until cheese is melted and edges are bubbling.