Ingredients
1 package lemon cake mix (pudding in the mix is richer)
2 (8-ounce) containers lemon yogurt (blended type if possible)
1 (8-ounce) container of Cool Whip (thawed)
Instructions
Bake cake in any form you wish (I make 2 9" layers).
Let cake cool completely on wire rack. Fold yogurt into thawed Cool Whip.
Frost generously and use tines of fork to form wavy lines. Refrigerate if not serving right away.
Monday, March 26, 2012
Friday, March 23, 2012
No Bake Chocolate Icebox Pie
Chilling Time: 2 hr
Ingredients
2 1/2 cups milk, divided
1 1/3 cups sugar
1/4 cup unsweetened cocoa powder
1 tablespoon butter or margarine
7 tablespoons cornstarch
6 tablespoons water
3 extra-large egg yolks
1 teaspoon vanilla
1 cup miniature marshmallows
1 baked 9-inch pie shell
1 can or small tub of sweetened whipped cream
Chocolate curls or shavings
Instructions
Combine 2 cups milk, sugar, cocoa and butter in a medium-size saucepan.
Bring just to a boil over medium heat. In a medium-size bowl, completely dissolve cornstarch in water.
Stir in remaining 1/2 cup milk. Whisk in egg yolks and vanilla until well-blended.
Gradually add egg yolk mixture to mixture in saucepan, stirring constantly with wire whisk.
Cook, stirring constantly, about 2 minutes, or until mixture is thickened and smooth.
Add marshmallows and stir until they melt and mixture is smooth. Pour into pie shell. Press plastic wrap directly on filling. Refrigerate at least 2 hours.
Remove plastic wrap. Top with whipped cream and garnish with chocolate curls.
Notes
Pressing plastic wrap directly onto hot pie filling prevents a tough, dry "skin" from forming as pie cools.
Use a potato peeler to make decorative chocolate curls or shavings from a chocolate candy bar.
Ingredients
2 1/2 cups milk, divided
1 1/3 cups sugar
1/4 cup unsweetened cocoa powder
1 tablespoon butter or margarine
7 tablespoons cornstarch
6 tablespoons water
3 extra-large egg yolks
1 teaspoon vanilla
1 cup miniature marshmallows
1 baked 9-inch pie shell
1 can or small tub of sweetened whipped cream
Chocolate curls or shavings
Instructions
Combine 2 cups milk, sugar, cocoa and butter in a medium-size saucepan.
Bring just to a boil over medium heat. In a medium-size bowl, completely dissolve cornstarch in water.
Stir in remaining 1/2 cup milk. Whisk in egg yolks and vanilla until well-blended.
Gradually add egg yolk mixture to mixture in saucepan, stirring constantly with wire whisk.
Cook, stirring constantly, about 2 minutes, or until mixture is thickened and smooth.
Add marshmallows and stir until they melt and mixture is smooth. Pour into pie shell. Press plastic wrap directly on filling. Refrigerate at least 2 hours.
Remove plastic wrap. Top with whipped cream and garnish with chocolate curls.
Notes
Pressing plastic wrap directly onto hot pie filling prevents a tough, dry "skin" from forming as pie cools.
Use a potato peeler to make decorative chocolate curls or shavings from a chocolate candy bar.
Thursday, March 22, 2012
Classic 7 Layered Casserole
Ingredients
3 pounds potato
1 1/2 tablespoons salt
6 hard-boiled eggs, peeled and sliced
1/4 pound butter
1 cup sour cream
6 ounces ham, sliced
6 ounces sausage (of choice), sliced
1 tablespoon paprika
Instructions
Drop potatoes in their skins in water and cover with 1 tablespoon of salt. Cook until fork tender; let cool and then slice.
Preheat oven to 350 degrees F.
Butter a deep casserole, and arrange a layer of potatoes on the bottom. Season with some of the remaining salt.
Melt butter and sprinkle a little on top of the potatoes. Cover with ham strips, repeat the potatoes, salt, and butter.
Arrange egg slices, then sausage slices on top, finishing with a potato layer. Pour the remaining butter over and spread the sour cream on top.
Bake, uncovered, for 30 minutes. Lengthen cooking time to one hour if the casserole has been refrigerated before cooking.
3 pounds potato
1 1/2 tablespoons salt
6 hard-boiled eggs, peeled and sliced
1/4 pound butter
1 cup sour cream
6 ounces ham, sliced
6 ounces sausage (of choice), sliced
1 tablespoon paprika
Instructions
Drop potatoes in their skins in water and cover with 1 tablespoon of salt. Cook until fork tender; let cool and then slice.
Preheat oven to 350 degrees F.
Butter a deep casserole, and arrange a layer of potatoes on the bottom. Season with some of the remaining salt.
Melt butter and sprinkle a little on top of the potatoes. Cover with ham strips, repeat the potatoes, salt, and butter.
Arrange egg slices, then sausage slices on top, finishing with a potato layer. Pour the remaining butter over and spread the sour cream on top.
Bake, uncovered, for 30 minutes. Lengthen cooking time to one hour if the casserole has been refrigerated before cooking.
Wednesday, March 21, 2012
Dear Readers
As some of you may know, I used to have an Etsy and Artfire shops, due to medical issues I can't do as much crocheting as I used to, so I closed those shops. I still love my crafts and I would like to continue to feature fellow crafters. If you would like me to feature you, please contact me. I'll also continue to share recipes, great product finds and share the books that I'm reading. I hope you enjoy!
Mini Cupcakes - Perfect for Spring
You gotta just love mini cupcakes, they are the perfect size to ease that sweet craving and you don't feel guilty when you eat two! So let's dress them up with icing in spring colors and lots of sprinkles and have some fun! For me, spring is about being on the go, running kids here, there, everywhere! Cupcakes - well, they are so portable! So get out there, enjoy the warm weather and pack some cupcakes (why not?!).
Crescent Crust Chicken Pot Pie
Ingredients
3 boneless skinless chicken breasts, cubed
1 large potato, diced
3 mushrooms, diced
1/2 yellow onion, diced
1 can mixed vegetables, drained
1 can chicken gravy
1 can refrigerator crescent rolls
Old Bay Seasoning
salt and pepper, to taste
4 tablespoons olive oil
Instructions
Pre-heat oven to 350 degrees F.
Saute chicken in 2 tablespoons olive oil; season with seasonings. When chicken is cooked, remove from heat.
Saute potatoes, onions, and mushrooms in 2 tablespoons oil until potatoes are almost cooked through.
Combine chicken, potato mixture, more seasoning, gravy, and veggies, mixing well. Pour into a rectangular glass casserole dish and cover the top with crescent rolls. Bake for 35 minutes or until rolls are brown.
3 boneless skinless chicken breasts, cubed
1 large potato, diced
3 mushrooms, diced
1/2 yellow onion, diced
1 can mixed vegetables, drained
1 can chicken gravy
1 can refrigerator crescent rolls
Old Bay Seasoning
salt and pepper, to taste
4 tablespoons olive oil
Instructions
Pre-heat oven to 350 degrees F.
Saute chicken in 2 tablespoons olive oil; season with seasonings. When chicken is cooked, remove from heat.
Saute potatoes, onions, and mushrooms in 2 tablespoons oil until potatoes are almost cooked through.
Combine chicken, potato mixture, more seasoning, gravy, and veggies, mixing well. Pour into a rectangular glass casserole dish and cover the top with crescent rolls. Bake for 35 minutes or until rolls are brown.
Tuesday, March 20, 2012
I Love My Kindle
If you can't decide if you should get a Kindle or not - let me tell you I just love my Kindle Fire! It is truly one of the best gifts I have ever received!
Saturday, July 31, 2010
Saturday's Sweet - Chocolate Chip Scones with Hazelnuts
Ingredients
2 cups all-purpose flour
1/3 cup packed brown sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
6 Tbsp. unsalted butter, chilled
1/2 cup buttermilk
1 egg
1/2 tsp. almond extract
1 cup semi-sweet chocolate chips
1/2 cup hazelnuts, chopped
1/3 cup packed brown sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
6 Tbsp. unsalted butter, chilled
1/2 cup buttermilk
1 egg
1/2 tsp. almond extract
1 cup semi-sweet chocolate chips
1/2 cup hazelnuts, chopped
Methods/steps
1. Preheat oven to 400 degrees F.
2. Butter a 9 inch diameter circle in the center of a baking sheet.
3. In a large bowl, stir together flour, brown sugar, baking powder, baking soda, and salt.
4. Cut the butter into 1/2 inch cubes, and distribute evenly over flour mixture. With a pastry blender or two knives, mix into the flour mixture.
5. Stir together buttermilk, egg, and extract. Add to the flour mixture, and stir to combine.
6. Mix in the chocolate chips and hazelnuts. The dough will be sticky.
7. Spread the dough into an 8 inch diameter circle on the baking sheet. Cut with a serrated knife into 8 wedges.
2. Butter a 9 inch diameter circle in the center of a baking sheet.
3. In a large bowl, stir together flour, brown sugar, baking powder, baking soda, and salt.
4. Cut the butter into 1/2 inch cubes, and distribute evenly over flour mixture. With a pastry blender or two knives, mix into the flour mixture.
5. Stir together buttermilk, egg, and extract. Add to the flour mixture, and stir to combine.
6. Mix in the chocolate chips and hazelnuts. The dough will be sticky.
7. Spread the dough into an 8 inch diameter circle on the baking sheet. Cut with a serrated knife into 8 wedges.
8. Bake for 17 to 19 minutes, or until the top in lightly browned. Cool on baking sheet for 5 minutes. Serve warm, or cool completely and store in airtight container.
Thursday, July 29, 2010
Thursday's Theme - Dogs
Yes, today's theme has truly gone to the dogs. I do hope you'll enjoy the fun doggie items I found and maybe you'll find something for your dog too!
Wednesday, July 28, 2010
Basic Slow Cooker Italian Chicken
Basic slow cooker Italian Chicken is so simple and only requires a few ingredients. It will produce tender chicken that you can serve in soups, on salads or as its own dish.
Serves: 6
Cooking Time: 10 hr
Instructions
- Put chicken pieces in slow cooker.
- Add spaghetti sauce; add
spices , to taste.
- Cover and cook on LOW for 8-10 hours.
- Carefully remove chicken from slow cooker to a serving platter (it's tender and will fall apart easily).
- Spoon leftover liquid into a bowl; serve with chicken.
Tuesday, July 27, 2010
Tuesday's Picks
You're going to the love the items that I have selected today! So have fun checking them all out.
Big Boutique Doubled Layered Hair Bow clip- Shocking Pink and Multi-Colored- I Love Jelly Beans
by Southern Baby Boutique
Big Boutique Doubled Layered Hair Bow clip- Shocking Pink and Multi-Colored- I Love Jelly Beans
by Southern Baby Boutique
Sunday, July 25, 2010
Sunday's Sales and Promotions
Get Great Gifts for Pets and Pet Lovers Under $10 at JB Pets. Shop Now!
Visit Kolo.com
Free 25 prints with your order - Save $5!
Little Tikes toys at a special online rate!
Tea Lovers Love Our Teas. Savor award-winning tea pouches, packed with delicious artisanal flavors.
ModernBathroom.com
Save $50 on $1,000 or more with the coupon JULY50 at ModernBathroom.com.
MyJewelryBox.com - Your online source for rings, pendants, earrings, bracelets, and necklaces.
Save 20% on all orders + FREE FEDEX Shipping* at MyJewelryBox.com! coupon code: MJBSAVE20C
Visit Kolo.com
Free 25 prints with your order - Save $5!
Little Tikes toys at a special online rate!
Tea Lovers Love Our Teas. Savor award-winning tea pouches, packed with delicious artisanal flavors.
ModernBathroom.com
Save $50 on $1,000 or more with the coupon JULY50 at ModernBathroom.com.
MyJewelryBox.com - Your online source for rings, pendants, earrings, bracelets, and necklaces.
Save 20% on all orders + FREE FEDEX Shipping* at MyJewelryBox.com! coupon code: MJBSAVE20C
Saturday, July 24, 2010
Saturday's Sweet - Raspberry Amaretto Ice Cream Brownie Pie
Ingredients Method Notes: Number of Servings: 10
- 1 (13 oz) box fudge brownie snack bars (like Little Debbie), chopped
- 1 (12 oz) jar seedless raspberry preserves
- 1/3 cup amaretto liqueur
- 1 1/2 quarts vanilla ice cream, softened
- 1/2 cup finely chopped walnuts
- 1/2 cup grated dark chocolate
- Garnish: fresh raspberries
Spread brownies in bottom of a 9- or 10" springform pan, pressing into a single layer; freeze at least 15 minutes. Mix preserves with amaretto; reserve 1/2 cup of mixture, cover and chill for topping. Stir the rest of the mixture and walnuts into the ice cream. Spread over brownie crust. Cover and freeze at least 3-4 hours. When ready to serve, drizzle with remaining raspberry-amaretto mixture, sprinkle with grated chocolate, and let stand for 5 minutes before cutting into wedges. Garnish with fresh raspberries.
This uses all prepared ingredients to make a spectacular dessert.
Friday, July 23, 2010
Friday's Feature Artist
Today I would like to share with you a favorite shop of mine - Rachel's Studio - I just love her paintings, especially the Siamese Cat ones. She does such wonderful work and I strongly encourage you to visit her shop to see her other pieces.
Thursday, July 22, 2010
Thursday's Theme - Green
Today's theme is green - I've found some really wonderful items to share and one that is not only green but also 'green' ! I hope you enjoy checking them all out.
Wednesday, July 21, 2010
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