Strawberry Shortcake

This is one of the best and easiest strawberry shortcakes you are going to make. It is a HUGE hit and can easily be dressed up for the 4th of July by adding blueberries.

Ingredients:
Premade/cooked pound cake
1 container of Cool Whip
1 can of Eagle Brand milk
1 carton of strawberries

Directions:
1. Slice/cube strawberries
2. Cube the pound cake
3. Fold in a cup of eagle brand into the cool whip (more or less) The consistancy of the cool whip should be a liquid.
Take turn layering the pound cake, strawberrie, cool whip. Serve! That's it!

This is sure to become a summertime favorite, especially when the temperatures start getting hotter here in Texas. I have yet to meet someone that doesn't like this dessert.

Strawberry Sorbet Sensation

First confession, my picture does not look nearly as good as the one in the cookbook. Again, this is from
Second confession, I'm not sure that it was as big a hit with the fans as what I was hoping, but that is part of the fun of cooking for others. Sometimes they love you, sometimes...not so much!

Ingredients:
2 cups of strawberry sorbet, softened
1 cup of cold fat-free milk
1 pkg of sugar free instant vanilla pudding mix
1 carton frozen reduced fat whipped topping
1 cup sliced fresh strawberries

Directions:
1. Line an 8x4 in loaf pan with heavy foil. Spoon sorbet into pan; freeze for 15 mins.
2. In a small bowl, whisk milk and pudding mix for 2 mins. Let stand for 2 mins or until soft set. Set aside 1/2 cup whipped topping for garnish. Fold remaining whipped topping into pudding. Spoon over sorbet. Cover and freeze overnight or 4 hours.
3. Remove from freezer at least 15 minutes before serving. Top with strawberries.

Brandy's Homemade Chocolate Pie

I cannot take any credit for any part of this recipe except for sharing it with all of you. This pie has become a staple at all of our family gatherings. It is so good, I cannot even begin to explain how good this pie is. It comes in three stages, so read all the directions first before you begin to bake.

Ingredients:
Mini chocolate chips
Whip Cream: heavy whipping cream
1/4 c sugar
1 tbsp of vanilla

Cream Filling: 1 pkg cream cheese
1 c powdered sugar
2 heaping tbsp of whip cream

Chocolate Custard: 2 c of milk
1/4 c corn syrup
1/2 c granulated sugar
2 egg yolks
4 tbsp cornstarch
4 tbsp cocoa
2 tbsp butter
1 1/2 tbsp vanilla

1 pre made pie crust

Directions:
With a mixer, whip the heavy whipping cream and add the sugar and vanilla as you continue to whip until well blended and fluffy.
In a seperate bowl blend all the ingredients together for the cream filling and set aside.
On the stove top, start with 1/2 c of milk and stir in the corn syrup, sugar, egg yolks, cornstarch, and cocoa on medium high heat. It will turn into a paste like substance. Then stir in the remaining 1 1/2 c of milk and stir constantly, if not, it could stick to the bottom. As it starts to thicken and bubble, remove from heat immediately. Add the butter and vanilla and stir. Mixture will begin to turn creamy. Set in the refrigerator until it cools.

Once everything has cooled, layer the cream filling on the bottom. Next add the chocolate custard and top with the whip cream. Sprinkle with mini chocolate chips.

This is so good and a HUGE hit with our family!

Sopapilla Cheesecake

This one is just in time for Thanksgiving!

When using a friend's recipe, I always cross my fingers that it tastes and looks as good as their's. Alison, thanks so much for sharing and I think these tasty morsels would make you proud!

Sopapilla Cheesecake:

Ingredients:

3 (8 oz) pkg. cream cheese, softened

2 pkg. crescent rolls

1 1/2 c of sugar

1 tsp vanilla

Topping:

1 stick of butter, melted

1/2 c. of sugar

2 tsp cinnamon

Directions:

Unroll 1 pkg. of crescent rolls in the bottom of a greased 13x9 pan

Whip cream cheese, sugar and vanilla and spread over crescent rolls

Top with second pkg of crescent rolls

Pour melted butter over crescent rolls and top with cinnamon and sugar mixture.

Bake at 350 for 30 mins.

I actually let mine cool for a while to make it easier to cut and serve.

Review:

This was by far, one of the easiest desserts to throw together. It looks as yummy as it tastes! To quote the cook herself, "Those look so yummy and sinful! Enjoy every bite!" Alison Slaton

Nanny's Sugar Cookies

This recipe has been in my family for some time. It was handed down to me from my grandmother. (I'm pretty sure, it's from her head and not from a book, so you know it's good and NOT good for you!)
Ingredients:
1 c of crisco (First indication that it's not healthy.)
1 c of butter
1 c of sugar
1 c of powdered sugar
4 c of flour
2 eggs
1 tsp baking soda
1 tsp salt
1 tsp cream of tartar
2 tsp vanilla
Directions:
Beat crisco and butter, add sugar and eggs
Mix dry ingredients
Mix well and roll into balls
Roll balls in sugar
Bake at 350 for 8-10 mins

So good, they melt in your mouth!

Monkey Bread

This serves as a dessert or can double as a breakfast bread.

What you need and what you need to do:
3 cans of biscuits (quarter each biscuit)
1/2 c of sugar
2 tsp cinammon
Dip each quarter in mixture
3/4 c of sugar
1 stick of butter
2 tsp of vanilla
Melt these ingredients together and add left over cinammon and sugar mixture, stir
Pour over biscuits
Bake in pundt pan at 350 for 30 mins.

So yummy and delicious, we serve this at breakfast, lunch and dinner. It is a holiday must have.

Picture to come soon.