Saturday, August 31, 2013
Bake 1 white cake mix. Cool.
3 oz cream cheese (cubed) at room temp
1 pint whipping cream (and whip cream a little at a time while mixing with a blender)
1/2 cup sugar
Spread on Cooled cake and put in fridge
2 Danish Dessert (pie glaze on back of box)
-stir whole time on low heat
-it spits when it boils
-let cool completely
Wash 2 pkgs of strawberries and slice. Add to cooled Danish Dessert and pour over whip cream and cake.
Put back in fridge and let it set over night.
Wednesday, August 28, 2013
Cherry Coconut Bars
1 cup all-purpose flour
3 tablespoons powdered sugar
1/2 cup butter, softened
2 eggs, beaten
1 cup granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon baking powder
3/4 cup chopped walnuts
1/2 cup sweetened shredded coconut
1/2 cup maraschino cherries, drained and quartered
1 teaspoon vanilla extract
1/4 teaspoon salt
Preheat oven to 350 F.
To prepare crust, combine flour, powdered sugar and butter in a medium bowl; mix well. Press into an 8-inch-square baking dish. Bake 20 to 25 minutes, until lightly golden.
To prepare filling, combine all ingredients in a large bowl; mix well. Spoon on top of crust and spread evenly. Bake 20 to 25 minutes, until golden brown. Cool completely on a wire rack before cutting.
Simple and Delicious Chicken Pot Pie
Prep Time: 10 minutes
Cook Time: 55-60 minutes
Servings: 6 – 8
2 boneless, skinless chicken breasts, cooked and chopped (I buy a roasted chicken from the grocery store and use the breast meat)
1 10.5-ounce can of condensed cream of celery soup (or cream of potato)
1 10.5-ounce can of condensed cream of chicken soup
1 can of diced potatoes, drained (half a can if using cream of potato soup)
½ cup water
½ small bag frozen peas and carrots
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon paprika
2 prepared pie crusts (I buy a frozen deep dish 2-pack - no need to dirty pie tin)
Melted butter for brushing pie crusts
Preheat oven to 350 F.
In a large bowl, whisk the soups and water together.
Stir in chicken, frozen vegetables, potatoes, salt, pepper and paprika.
Place one pie crust in bottom of a pie tin. (This is already done for you if you’re using frozen crusts)
Pour filling into pie crust.
Top with remaining pie crust and press the edges of the two crusts together to seal.
Make a few small slits on the top.
Brush crust with melted butter.
Bake for 50-60 minutes.