Tag: Desserts

Recipe

Susan’s Lemon Icebox Pie

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This is absolutely one of my favorite pies. It is no-bake and super easy to make! Perfect for a summer day.  My mom made these when I was a little girl for my dad, so it reminds me of that wonderful time.  I hope it transports you to summer!

Susan’s Lemon Icebox Pie

INGREDIENTS

  • 1/2 cup fresh lemon juice
  • 1 (14 ounce) can Eagle Brand Condensed Milk
  • 1 cup whipping cream
  • 1 graham cracker crust

DIRECTIONS

  • Pour Eagle Brand milk into medium bowl. Mix in fresh lemon juice and stir together.
  • In a separate bowl, pour cream into medium bowl. Beat cream until it forms soft peaks.
  • Gently fold cream into lemon and milk mixture.
  • Pour into graham cracker crust and cover with plastic dome. Chill in refrigerator for at least one hour. Store in refrigerator. Enjoy!
Recipe

Lemon Crumb Bars

Suzanne Strength1 Comment

I am not crazy about lemon flavor, but my husband loves it.  I am crazy about sweetened condensed milk.  So, with these bars, we are both happy.

Lemon Crumb Bars

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INGREDIENTS

  • 1 (18 1/2 ounce) box lemon cake mix or 1 (18 1/2 ounce) box yellow cake mix
  • 1/2 cup butter or 1/2 cup margarine, softened
  • 1 large egg, plus
  • 3 large egg yolks
  • 2 cups saltine crackers, finely crushed (1/4 lb)
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup lemon juice

DIRECTIONS

  • Preheat oven to 350°F.
  • In large bowl, heat cake mix, margarine and 1 egg with mixer until crumbly.
  • Stir in saltine crumbs.
  • Reserving 2 cups of crumb mixture, press remaining crumbs into bottom of greased 13×9 baking pan.
  • Bake 20 minutes.
  • With mixer or wire whisk, beat 3 egg yolks, sweetened condensed milk and lemon juice. Spread over prepared crust. Top with reserved crumb mixture. Bake 25 minutes or until set. Cool.
  • Cut into bars. Store covered in refrigerator.
Recipe

Eggnog Thumbprints

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Every year I have such grand dreams of baking these fabulous cookies, these intricate creations that are beautifully decorated and look really fancy…but I always fall back on the old favorites.  These, however, I tried for the first time this Christmas, and they were delicious!

Eggnog Thumbprints

INGREDIENTS

  • 3/4 cup butter
  • 1/2 cup sugar
  • 1/4 cup packed brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 1/4 cup butter
  • 1 cup sifted powdered sugar
  • 1 Tablespoon rum *

DIRECTIONS

  • In a large mixer bowl beat 3/4 cup butter till softened. Add sugar and brown sugar and beat til fluffy. Add egg, vanilla, and salt and beat well. Add flour and beat til well mixed. Cover and chill about 1 hour or till easy to handle.
  • Shape into 1-inch balls. Place 2 inches apart on an ungreased cookie sheet. Press down centers with thumb. Bake in a 350 degree oven about 12 minutes or till done. Remove and cool.
  • For filling, in a small mixer bowl beat 1/4 cup butter til softened. Add powdered sugar and beat till fluffy. Add rum and beat well. Spoon about 1/2 teaspoon filling into center of each cookie. Sprinkle with nutmeg. Chill till filling is firm.
  • *You may substitute 1 tablespoon milk and 1/4 teaspoon rum extract for the rum.

Follow this link to Pin or Print: Eggnog Thumbprints

I got the recipe here:  Grumpy’s Honey Bunch

Recipe

Recipe: Yummy Fruit Pizza

Suzanne Strength2 Comments

Summer is here and all of those beautiful fresh fruits are just beckoning us to make something yummy!  This little recipe is simple as can be and my little chef had the best time assembling and then decorating it.  I love recipes that are kid friendly!

Yummy Fruit Pizza

ingredients

  • 1 (16 1/2 ounce) package Pillsbury sugar cookie dough
  • 1 (8 ounce) package Philadelphia Cream Cheese
  • 1 1/2 cups powdered sugar
  • 1 1/2 teaspoons milk
  • 2 kiwi fruits
  • 1 banana
  • 5 strawberries (any other fruits you would like to add also)

directions

Roll out cookie dough flat onto a prepared greased cookie sheet. Bake by instructions. Mix with a mixer cream cheese, powdered sugar, and milk. Spread this on top of cooled cookie. Slice all fruits as thick as you like. Drop randomly, or you can decorate with your toppings. Chill or serve immediately.

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Recipe

Easy Coconut Pie

Suzanne Strength2 Comments

This coconut pie is so sweet, but so good.  I thought after reading the ingredient list and instructions it couldn’t possibly be that great.  But I was wrong.  It was rich and eggy, but just a little crispy-crunchy on top from the coconut.  We had the whole thing gone in hours.

Easy Coconut Pie

ingredients

  • 2 eggs
  • 1 cup sugar
  • 1/4 cup margarine, melted
  • 1 (5 ounce) can evaporated milk
  • 1 tablespoon vanilla extract
  • 1 (3 ounce) can flaked coconut, divided
  • 1 (9 inch) pie crusts, unbaked

directions

  • 1. Cream eggs and sugar in mixer bowl until light and fluffy.

  • 2. Stir in melted margarine.

  • 3. Add evaporated milk, vanilla, and 3/4 of coconut; mix well.

  • 4. Pour into pie shell.

  • 5. Sprinkle with remaining coconut.

  • 6. Bake at 350 degrees Fahrenheit for 30 to 45 minutes or until set.

 

Recipe

Frozen Chocolate Chunk Cookie Mud Pie

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I’m always keeping my eye peeled for a recipe that looks complicated, but is actually very easy.  This is one of those recipes.  Suzanne Z’s Semi Homemade, if you will.  Next time I have a party, I’m making this.  I’ll unmold it out of the springform pan right in front of my company’s face and lap up the compliments.  Sigh.  I miss entertaining.

Frozen Chocolate Chunk Cookie Mud Pie

  • 1 (7 1/4 ounce) package pepperidge farm nantucket dark chocolate chunk cookies, any crispy variety
  • 1/4 cup butter, melted
  • 1 quart vanilla ice cream, softened
  • 1 (11 3/4 ounce) jar hot fudge topping
  • 1/2 cup chopped pecans, toasted* or 1 cup chopped walnuts, toasted
  • whipped cream or non-dairy whipped topping
  1. PREHEAT oven to 325°F Lightly grease 9″ springform pan. Place cookies in zipper plastic bag. Close and crush with rolling pin until crumbs form. Combine cookie crumbs with butter. Press into bottom of pan.
  2. BAKE 10 minute Let cool in pan.
  3. SPOON ice cream onto cookie shell. Freeze 1 hours.
  4. SPREAD fudge topping on top of ice cream. Top with pecans. Cover and freeze 3 hours or overnight. To serve, cut into wedges. Top with whipped cream.
  5. TIP: To toast, spread pecans or walnuts in a single layer in a shallow baking pan. Bake at 350°F for 8 minute or until light golden brown, stirring occasionally.

 

Recipe

Easy Christmas Baking

Suzanne StrengthLeave a comment

Christmas Cookies!  I love them!  Here are some recipes from some of my favorites I’ve tried and a few from around the ‘net I need to.

Kentucky Sugar Cookies

Kentucky Sugar Cookies

makes 9 dozen!

Ingredients

  • 1 cup butter, softened
  • 1 cup vegetable oil
  • 1 cup sugar
  • 1 cup powdered sugar, sifted
  • 2 large eggs
  • 1 teaspoon vanilla
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar

Directions

  • 1In a large mixing bowl, combine the dry ingredients; flour, baking soda, salt and cream of tartar; set aside.
  • 2In another large mixing bowl, beat the butter and oil. Gradually add in both the sugars until thoroughly combined.
  • 3Add the eggs, one at a time, beating well after each addition. Add the vanilla.
  • 4Add gradually to creamed mixture, beating well after each addition. Preheat oven to 350 degrees.
  • 5Drop dough by teaspoonfuls onto ungreased cookie sheet; bake for 12-14 minutes. Remove from pan onto cooling rack

 

Snickerdoodle Cookies

I had a box of Cinnamon Muffin Melt Mix from Tastefully Simple in the cupboard and whipped up a batch of these super simple cookies in minutes!

ingredients

  • 1 Cinnamon Muffin Melt Mix from Tastefully Simple
  • 6 tablespoons butter, melted
  • 1 large egg

directions

  1. Preheat oven to 350°F. In large bowl, combine Cinnamon Muffin Melt Mix packet 1, melted butter and egg. Blend until dough forms. Shape into 1-inch balls.
  2. Pour Cinnamon Muffin Melt Mix packet 2 into a shallow dish. Roll dough balls in cinnamon-sugar coating.
  3. Place on a greased baking sheet. Bake 11-12 minutes.

Makes about 30 cookies.

Sparkly Brownie Coins

Source: Rachael Ray

Ingredients

  • 1 cup sugar
  • 4 tablespoons unsalted butter, at room temperature
  • 1/4 teaspoon salt
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup flour
  • Edible gold dust

Preparation

Using an electric mixer, cream the sugar, butter and salt at high speed until well blended, about 3 minutes. Scrape down the bowl, add the egg and vanilla and beat for 1 minute.

Beat in the cocoa at medium speed until thoroughly blended. Add the flour and mix at low speed just until incorporated.

Preheat the oven to 350 degrees . Line 2 cookie sheets with parchment.

Scoop out 1 tbsp. of dough, roll into a ball and place on a prepared pan. Repeat with the remaining dough, spacing evenly on the pans.

Using the bottom of a drinking glass, flatten each ball into a 1/4-inch-thick round. Peel the dough off the glass; return to the pan. Dip a small paintbrush into the edible gold dust; flick onto the cookies.

Bake 1 pan at a time (refrigerate the other pan) until the cookies are set at the edges, 10 to 11 minutes. Let cool on the pan for 2 minutes; transfer to racks to cool completely.

Gingerbread People

Snowman Cups

Snowmen Cookies

Ho Ho Ho!!

Recipe

Garden Party

Suzanne StrengthLeave a comment

party

Spring makes me want to get out and have a party!  Here is a party idea that’s sure to please!

You’ll need:  Evite

Menu   Shrimp Salad

Music

  • Garden Party by Ricky Nelson
  • Build Me Up Buttercup by The Foundations
  • The Rose by Better Midler
  • Brown Eyed Girl by Van Morrison
  • Chantilly Lace by The Big Bopper
  • Safe in My World by the Mamas and the Papas
  • Top of the World by The Carpenters

Activities

• Plant Swap—Celebrate your garden by asking guests to bring a flower arrangement or potted plant to swap with another guest. Guests can either fight over the foliage or pick names out of a hat to see who gets what.

• Flower Arranging—Ask guests to bring blooms and vases, and invite a floral expert or a friend with very green thumbs to show you different ways of putting them together.

Checklist for the party

Recipe

Fiesta!

Suzanne StrengthLeave a comment

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No one really entertains at home anymore and that is sad. For starters, eating out has become so common, that it isn’t even special anymore. Because of our busy schedules, time is at a premium. More often than not, your friends would be more impressed if you took the time to cook them a homemade dinner than if you simply picked up the check for their meal at a restaurant. Imagine if you turned it into a themed dinner party?My friends and I have started a supper club. Each couple takes a month and provides a themed dinner party for the other couples. The option is there to cater, but most of us cook. We have had all kinds of themes, but one of the most popular is always the Mexican Fiesta themed ones. And why not? Nothing says party better than “Margarita! “

Menu

You can certainly play with this a bit, but I like to think of these recipes as great for a moderate cook. You know enough so that the ingredient list won’t be daunting, but there is no real expertise needed. Just enjoy!

Appetizers and Cocktails:
Baked Cheese Fiesta Dip
Salsa and tortilla chips
Guacamole
MargaritasEntree:
Applebee’s Tequila Lime Chicken with Yellow rice
Chopped Mexican Medley Salad
Pico de Gallo and Salsa
Tyler’s Mexican Cornbread

Dessert:
Flan

The Recipes

Baked Cheese Fiesta Dip Recipe

2 (8 ounce) packages cream cheese, softened
8-10 ounces grated cheese (I use 4 cheese Mexican style)
1 (4 ounce) can chopped green chilies
1/2 cup sour cream
1/4-1/2 teaspoon ground red pepper (or to taste)

Beat cream cheese until light and fluffy. Stir in all other ingredients and mix well. Spray a 10 inch pie plate or quiche dish with cooking spray. Bake about 30 minutes at 350 degrees until edges are lightly browned.

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Applebee’s Tequila Lime Chicken

4 chicken breast fillets
1 C. shredded cheddar/Monterrey jack cheese blend
2 C. crumbled corn chips or fried tortilla strips

Marinade:
1 C. water
1/3 C. teriyaki sauce
2 T. lime juice
2 t. minced garlic
1 t. mesquite liquid smoke
1/2 t. salt
1/4 t. ground ginger
1/4 t. tequila

Mexi-Ranch dressing:
1/4 C. mayonnaise
1/4 C. sour cream
1 T. milk
2 t. minced tomato
1 1/2 t. white vinegar
1 t. minced canned jalapeno slices
1 t. minced onion
1/4 t. dried parsley
1/4 t. Tabasco sauce
1/8 t. salt
1/8 t. paprika
1/8 t. dried dill weed
1/8 t. cayenne pepper
1/8 t. cumin
1/8 t. chili powder
1 Dash garlic powder
1 Dash ground black pepper

1. Prepare marinade by combining marinade ingredients in medium bowl. Add chicken to bowl, cover and chill for 2 to 3 hours.

2. Make the Mexi-Ranch dressing by combining all ingredients in medium bowl. Mix well until smooth, then cover dressing and chill it until needed. When ready to prepare entree, preheat oven to high broil. Also preheat grill to high heat. When grill is hot, cook marinated chicken breasts for 3 to 5 minutes per side.

3. Arrange cooked chicken in baking pan. Spread a layer of Mexi-Ranch dressing over each piece of chicken, followed by ¼ cup cheese. Broil chicken for 2 to 3 minutes, or until cheese has melted. Spread a bed of 1/2 cup of tortilla strips on four plates. Slide chicken breast onto strips and serve with rice, pico de gallo or salsa.

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Chopped Mexican Medley Salad

This tangy, crunchy salad is “to die for.” Serves eight.

1 1/2 heads romaine lettuce, chopped
1 1/2 pounds jicama (a crunch, tasty root vegetable), peeled and finely diced
6 seedless Oranges, peeled and chopped into squares
2 red onions, finely diced
1 medium bunch cilantro, stems removed & finely diced
1 large bell pepper, finely diced

Dressing

1/3 cup olive oil
1/3 cup fresh lime juice
3 Tbsp. red wine vinegar
3 Tbsp. Orange marmalade
1/4 cup salsa verde
1 tsp. garlic powder
salt and freshly ground pepper to taste

Make this salad and dressing up to four hours before the party. Combine all salad ingredients in a large bowl. Chill in refrigerator. Right before serving, add salad dressing, toss lightly and serve.

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Tyler’s Mexican Cornbread

1 1/2 cups self-rising cornmeal
1/2 tsp. salt
1 1/2 Tbsp. sugar
1 1/2 cup cheddar cheese, shredded
3/4 cup milk
1/4 cup oil
1 lg. Onion, diced
2 eggs
1 can cream corn
2 jalapenos, chopped fine

Combine all and mix in large bowl. Spoon into muffin tins. Make sure to grease the tins first. Bake at 425° for around 20 minutes (check time). Yield: 18

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Easy Flan

1 cup and 1/2 cup sugar
6 large eggs
1 (14 oz.) can sweetened condensed milk
2 13 oz cans evaporated milk
1 teaspoon vanilla

Preheat oven to 325 degrees. You will need 6 ramekins or other specialty flan cook ware and a large baking pan to put them in. Pour 1 cup sugar in warm pan over medium heat. Constantly stir sugar until is browns and becomes caramel.

Quickly pour approximately 2-3 tablespoons of caramel in each ramekin, tilting it to swirl the caramel around the sides. Reheat caramel if it starts to harden. In a mixer or with a whisk, blend the eggs together. Mix in the milks then slowly mix in the 1/2 cup of sugar, then the vanilla. Blend smooth after each ingredient is added.

Pour custard into caramel lined ramekins. Place ramekins in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water. Bake for 45 minutes in the water bath and check with a knife just to the side of the center. If knife comes out clean, it’s ready.

Remove and let cool. Let each ramekin cool in refrigerator for 1 hour. Invert each ramekin onto a small plate, the caramel sauce will flow over the custard.