Fourth of July Cookie

Now its too late to serve this for the fourth but it is still cute and delicious no matter the day!

1 pkg sugar cookie mix (plus the ingredients according to package)

1 1lb of strawberries
1 container blueberries
1 container buttercream frosting
1 small containter light cool whip

Mix together cookie mix according to package. Roll out dough on cookie sheet lined with parchment paper.
Bake according to directions and let cool for 20-30 minutes.

Mix together frosting and cool whip. Spread mixture over cooled cookie.

Cut up strawberries (I cut them into 4ths).
Place Blueberries and strawberries into a flag design on frosting mixture.
Serve and impress all your friends!

This could also be done with a cake if you wanted!

We ate this as dessert for 4th of July and it was gone! I think my brother ate atleast half of it by himself!

Enjoy!

Chocolate Chip Pound Cake

My sister in law Brittany makes this occasionally and I love it! I definitely left out the sugar (oops!) and substituted the vegetable oil for applesauce and light sour cream instead of regular! It turned out great, and not as heavy as pound cakes normally are! It made me feel better about having more than one piece! :)

1 (18.25 ounce) package yellow cake mix

1 (3.9 ounce) package instant chocolate pudding mix

1/2 cup white sugar

3/4 cup water

3/4 cup vegetable oil

4 eggs, beaten

1 cup sour cream

1/2 cup milk chocolate chips

1/8 cup confectioners' sugar for dusting (or make a glazing with powdered sugar, vanilla, and milk)

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
2. In a medium bowl, stir together the cake mix, instant pudding and sugar. Add the water, oil, eggs, and sour cream, mix until well blended. Finally, fold in the chocolate chips. Pour into the prepared Bundt pan.
3. Bake for 50 to 60 minutes in the preheated oven. Cake is done when a toothpick inserted comes out clean. Cool in pan for 10 minutes before inverting onto a wire rack to cool completely. Dust with confectioners' sugar before cutting and serving.

Enjoy!
Jen

Caramel Apple Dumplings

This recipe was awesome, I think its the best apple dessert I have ever fixed. It was delicious with vanilla ice cream...Enjoy!


1 whole Granny Smith apple
1 can crescent rolls
1 stick butter
3/4 c sugar
1/2 teaspoon vanilla
Cinnamon, To Taste
1/2 can (6 Oz.) 7up or Sprite

Peel and core apple. Cut the apple into 8 slices each. Top crescent roll with an apple slice. Roll up in the crescent roll. Place in a 9 x 9 buttered pan.

Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour 7up or Sprite around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the syrup from the pan over the top.

Boston Cream Pie

Have you gained five pounds yet with these last couple of posts? So because my cream puffs were a disaster, I had to come up with something else to use the cream with. My meme had made a boston cream pie (cake) before and it was pretty simple. Her filling was more simple (vanilla pudding and whipped cream) but mine would do just perfectly! It was a huge hit at the party!

Boston Cream Pie

1 box yellow cake

*all ingredients on box, 3 eggs, 3/4 cup oil, and 1 1/4 cup water)

Filling

2 cups milk

1 pkg instant vanilla pudding mix

1 can sweetened condensed milk

1 pkg cream cheese (or the 1/3 the fat version that no one can pronounce)

1 container of cool whip or homeade whipped cream

Chocolate Frosting

Divide batter evenly into two 8 inch pans and bake according to the directions on the cake box.

Make sure your pan  (s) are sprayed heavily with pam so that the cake with easily come out.

Once baked, set on separate plates and set in freezer to cool for 30 minutes.

In the mean time...

Directions for filling:

Mix together milk and pudding mix. Add in sweetened condensed milk and cream cheese and mix together until smooth. Add whipped topping and fold in mixture with spatula until well mixed. Put in fridge until ready to use. This will make to much but its delicious!

Take out one of the cakes and top with plenty of filling, it might run over the sides but that is Okay! Place back in freezer for at least 15 minutes.

Once filling has set take out of freezer and place the other 8 inch cake on top. Frost with Chocolate Frosting!

Serve and Enjoy!

This recipe takes a while because of the cooling time but other than that is super easy!

Jen

Hershey Kiss Cookies

This is the first of a couple things I made this weekend. I hosted an Ugly Sweater party and had to come up with some holiday/international treats! This is one of my successful attempts! And yes that does mean there were some unsuccessful....

I have had these before but I forgot how delicious they are! The kiss in the middle is the perfect amount of chocolate!!

picture via

 

ingredients

 

1 3/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. sugar
1/2 c. brown sugar
1/2 c. shortening
1/2 c. peanut butter

1 egg
3 tbsp. milk

1 tsp. vanilla
48 kisses (9 oz. bag)

 

 

directions

 

Combine all ingredients except for kisses. Form dough into 1 inch balls and roll in sugar to coat. Bake on ungreased cookie sheet at 375 degrees for 10-12 minutes. Take out and immediately put on Hershey Kiss.

 

*I forgot to roll them in sugar but they turned out just fine without it, just one more way to save a few calories! kinda.....

 

Now thats easy and delicious!

Enjoy!

Jen

Delicious Pumpkin Cheesecake

So I wanted something different than your average pumpkin pie for my first Thanksgiving meal. I came across this fabulous Paula Deen pumpkin cheescake and knew I had to make it! I am so glad that I did because it turned out to be so delicious! If you don't believe me ask my brother who ate 1 whole cheesecake by himself!! I was a little bit nervous since I had never made a cheesecake before, but this recipe was so simple I couldn't mess it up!

Pumpkin Cheesecake by Paula Deen

via

Crust:

1 3/4 cup graham cracker crust

3 tbs of light brown sugar

1/2 tsp on ground cinnamon

1 stick melted butter

Filling:

3 (8 oz) packages cream cheese, room temp

1 (15 oz) can of pureed pumpkin

3 eggs plus 1 egg yolk

1/4 cup sour cream (I used light sour cream, I save calories where I can! )

1 1/2 cups of sugar

1/2 tsp of ground cinnamon

1/8 tsp ground nutmeg

2 tbs All Purpose Flour

1 tsp vanilla extract

Directions

Preheat oven to 350* degrees

For Crust

Mix ingredients together, butter being the last ingredient added and form pie crust in a 9" spring form pan (this is optional, I used 2 regular pie pans).

For Filling

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 + hours.

Slice, Serve and Enjoy!

Jen