The Bryan Times - July 15th - Cooling Treats

It seems we've waited a long time for summer to get here.  And we welcome it with open arms! As the temps heat up (hopefully!), turn off your ovens and whip up these wonderfully delicious and simple chilly treats.

I tried this fabulous recipe many moons ago, after seeing it on a cake mix box. My family has asked for it multiple times for birthdays. It can be made weeks ahead before serving. A brownie like cake, ice cream and frosting all rolled up into one special treat. 

Ice Cream Pies

ICE CREAM PIES

1 - 18 ozs. devil's food or chocolate fudge cake mix

3/4 c. water

1-1/4 c. prepared chocolate frosting, divided

1/4 c. vegetable oil

1/2 gal. favorite ice cream, softened

chopped peanuts or candies, optional

Preheat oven to 350. Generously grease and flour bottom, sides and rim of 2 - 9" round cake pans. 

In large bowl, beat cake mix, water, 3/4 c. frosting and oil on high speed for 2 minutes.  Spread 1/2 batter in bottom of each pan (don't spread up sides). Bake 25 - 30 minutes - be sure not to overbake. (middle will be soft when done). Cool completely; cakes will collapse.

Spread 1/2 of ice cream in each shell.  Heat remaining frosting and drizzle over ice cream. Sprinkle with peanuts or chopped candies if desired. Wrap tightly and freeze at least 2 hours or up to 3 weeks. Allow to stand at room temp for 10 minutes before serving.

(I like to stand a few toothpicks up at an angle in the pies before wrapping in foil...so the foil stays off the frosting)

CRISPY ICE CREAM SQUARES (AKA "Unfried" Ice Cream)

1/2 c. butter or margarine, melted

1 c. brown sugar

1/2 c. flaked coconut, optional

1/2 c. chopped peanuts

2-1/2 c. slightly crushed corn flakes

1/2 - 1 tsp. cinnamon, optional

1/2 gal. vanilla ice cream, softened

1 (8 ozs) tub frozen whipped topping, thawed, optional 

In large bowl, mix butter and brown sugar until smooth. By hand, stir in coconut, peanuts and corn flakes (and cinnamon); mix until well blended.  Pat 1/2 of mixture into a 9"x13"x2" pan. If using whipped topping, blend with softened ice cream; spread over crumbs. Sprinkle remaining crumb mixture over top and pat down.  Cover tightly and freeze up to a month. Stand at room temperature for 10 minutes before serving. Drizzle with a little honey if desired. 

Parlor Coffee Float

PARLOR COFFEE FLOAT

1 1/2 c. strong brewed coffee, chilled

1/4 c. chocolate syrup

1/4 c. half-and-half

1 c. chocolate or coffee ice cream

Whipped cream, to serve

Maraschino cherries (optional) 

In a blender, combine the coffee, chocolate syrup, half-and-half and 1/2 of the ice cream. Blend until smooth and frothy. Pour into 2 tall glasses and top with a scoop of the remaining ice cream. Add a generous amount of whipped cream and a cherry, if desired. Yield: 2 servings

Here's a cooling treat that's tends to be on the 'healthier' side. You'll want to plan ahead as it starts with frozen banana pieces.  

MAGIC 1-INGREDIENT 'NICE' CREAM

Chop 1 ripe banana into equal pieces and place into a freezer ziploc bag or container. Freeze for at least 2 hours or overnight. Transfer frozen banana to a small food processor or high speed blender. Pulse to break it up, then scrape down the sides. It will go from looking gooey to blending into a beautiful and smooth 'nice' cream.  Stir in chocolate chips, a drizzle of honey or a spoonful of peanut butter or nutella (chocolate hazelnut spread) or delight in eating it plain. Eat it right away or freeze it for a while first. YUMM!

“A perfect summer day is when the sun is shining, the breeze is blowing, the birds are singing, and the lawn mower is broken.” – James Dent

The Bryan Times - June 17, 2019 - "Lighter" dishes

I've been asked by a few folks to share some 'lighter' or 'healthier' recipes. Since we are no longer wearing coats, we're probably thinking more about our body shapes, so I suppose now is a good time. 

This simple ready-in-minutes fluff is so delicious.  Use sugar free, or regular pudding to suit your family's desires. Great for potlucks and reunions. M-M-M!

Cherry Pie Fluff

CHERRY PIE FLUFF

1 (20 ozs) can (no sugar added) cherry pie filling

1 (4 serv. size) box (sugar free) cheesecake pudding mix

8 ozs. lite cool whip

Combine cherry pie filling with pudding mix. Fold in cool whip. Chill and enjoy. 

I really love this easy baked oatmeal recipe.  It has so many options and can be made to suit numerous diet plans. It's great to make ahead and rewarm when you're ready to enjoy. 

Simple Baked Oatmeal

SIMPLE BAKED OATMEAL

Preheat oven to 325. Grease deep pie plate or square baking dish; set aside. 

(If you prefer single servings, bake in 12 greased muffin tins).

In medium bowl combine:

2 c. quick cooking (gluten-free) oatmeal

1-1/2 tsp. baking powder

1/2 tsp. salt

Mix together in large bowl:

1 c unsweetened coconut or almond milk (or regular milk)

2 eggs, beaten

1/2 c. (unsweetened) applesauce or unsweetened apple butter 

1/2 c. maple sugar or coconut sugar (or packed brown sugar)

(I used about 1/3 c. honey)

1 apple, peeled and chopped, optional

(or add a cup of berries)

1/2 c. nuts or raisins, optional

Combine both mixtures then pour into prepared dish. Bake for 40 - 45 minutes. Serve warm with milk. 

BLUEBERRY BANANA FLAXSEED SMOOTHIE

2 TB. flaxseed meal

1 ripe banana, frozen in slices

1 c. blueberries

1/2 c. (fat free) Greek Yogurt

1 c. skim milk

1 TB. honey

1/4 tsp. almond extract

6 ice cubes

Add all the ingredients and blend until smooth, about a minute.  Garnish with blueberries. Yield: 2 servings

If you're like me, you know several folks who need to eat gluten-free. This is a special treat for our GF friends to enjoy. 

COCO-NUT BUTTER CRISPIES 

1/3 c. coconut oil, softened

1/3 c. honey (or agave nectar)

1/3 c. cocoa powder

1/3 c. peanut or almond butter

1 tsp. vanilla

1/3 c. unsweetened shredded coconut

3 c. (gluten free) rice chex cereal

Line cookie sheet with parchment paper or foil; spray with non stick spray. In a large bowl, combine all ingredients, except cereal and stir until smooth. Add cereal, then mix until cereal is coated well.  Drop mounds (works great to use your medium sized cookie scoop) onto prepared pan; freeze until hard. 

I found this delicious dish in a Taste of Home "Comfort Food Diet" book years ago. 

TASTY MOZZARELLA CHICKEN

1 egg (or 2 egg whites)

2 Tb. water

2/3 c. dry bread crumbs

1 env. reduced-sodium onion soup mix

(I used half that amount)

1/4 tsp. pepper

6 boneless skinless chicken breast halves (5 ozs. each)

1-1/2 c. favorite spaghetti sauce

1 can (7 ozs) mushroom stems and pieces, drained

1 c. (4 ozs. shredded part-skim mozzarella cheese

In a shallow bowl, beat egg and water.  In another shallow bowl, combine the bread crumbs, soup mix and pepper.  Dip chicken in egg mixture, then coat with crumb mixture.

Place in a greased 13" X 9" pan. (I lined with non stick foil). Bake, uncovered, at 400 for 25 -30 minutes or until juices run clear. 

In a small bowl, combine spaghetti sauce and mushrooms; spoon over chicken. Sprinkle with cheese.  Bake 5 - 7 minutes longer or until sauce is bubbly and cheese is melted. Yield: 6 servings.

Nutritional Facts

1 serving each: 302 calories, 9g fat (4g saturated fat), 102mg cholesterol, 924mg sodium, 15g carbohydrate (5g sugars, 2g fiber), 37g protein.

“Don’t let people pull you into their storm. Pull them into your peace.” - Kimberly Jones 

Make Ahead Banana Pecan Muffins (Freezer Friendly)

I recently found this lovely recipe at my good friend, Libby's newsletter, author of Cooking with Libby and knew I had to try them.  

I have a popular Sour Cream Banana Bread ...a shared recipe from my daughter, that's a lovely and moist bread, so I knew with sour cream in this recipe, these muffins would be mighty tasty.

You can freeze these!  Wrap individually in saran wrap and toss into a ziploc freezer bag.  Allow to stand at room temperature (or thaw in fridge overnight for breakfast the next morning!)  

I can't imagine any parent not appreciating that nifty idea!! 

Moist and delicious, you can add nuts, or not...

I reduced the amount of sugar (I rarely ever use the full amount!) and substituted part brown sugar for the white. I love the 'caramel-y' flavor it gives to baked goods....

(hover over photo to pin)

MAKE AHEAD BANANA PECAN MUFFINS 

1/2 c. packed brown sugar

1/4 c. white sugar

1/2 c. butter, room temp

2 eggs, room temp
(just place in some warm water if necessary) 

3 bananas, mashed

1/2 tsp. almond (or vanilla or coconut) flavoring

1-2/3 c. all purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 c. pecans, chopped fine, optional

1/4 c. sour cream 

Preheat oven to 350 degrees. Place muffin liners in muffin pan, quickly spraying bottom of liners with non-stick cooking spray. Set aside. 

Cream sugars and butter together. Add eggs, bananas, and almond flavoring. Beat until well mixed. Combine the flour, baking powder, baking soda and chopped pecans in a medium bowl. Alternate mixing in the dry ingredients with sour cream into the banana mixture. Fill each muffin cup with about 1/4 cup of the mixture. Bake for 20-25 minutes or until a toothpick inserted comes out clean.

Yield: about 1-1/2 dozen 

TO FREEZE: Wrap each muffin individually (in the paper liner) with saran wrap, toss into a ziploc freezer bag and take out as many you want for breakfast or anytime snack. 

You might also enjoy...

Invisible Banana French Toast

Best Banana Cake

Sour Cream Banana Bread

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Leader Enterprise - Good Starts for school days - August 8, 2018

Strawberry Pina Colada Smoothie

Can we even imagine summer is almost over and it's nearly time for school again - already????

I love breakfast. (I even love it for supper. Maybe you do too?) Research shows that kids who eat breakfast fare much better in school. It not only helps maximize school performance, but helps them grow properly also. With the rush of trying to get kids out the door on time for school, things get a little crazy. I decided to share a few recipes to help simplify those busy mornings, and to help make you feel better as a parent, sending them off with good food in their bellies. 

I was thrilled to find a recipe for making your own instant oatmeal. Those little store-purchased packets are handy, but cost more. Have your children help make this and they'll be more excited about eating it. There are options listed so it doesn't have to be boring. It's a real money-saver as everyone gets their favorite flavor without the expense. To speed time, the oatmeal mixture may be pre-measured and bagged in small ziploc bags.

INSTANT OATMEAL ALA-HOME

1 - 18 oz container quick cooking oats

1/3 c. dry powdered milk (omit if lactose-intolerant)

1/2  c. packed brown sugar, or less

1 - 2 tsp. cinnamon

1 c. raisins or dried fruits

Mix all of the ingredients together and store in an airtight container. Label the container with directions. Yields 16 servings.

To prepare oatmeal: scoop 1/2 cup oatmeal mixture into a bowl and mix with 3/4 cup water. Add more water if you prefer it thinner; less water if you like it thicker. Microwave on high for 1 minute; stir and enjoy. Older children can help younger ones.

Options:

- Fruit/cream-add 1 TB. nondairy coffee creamer and 2 TB. dried fruit, or applesauce.

- S'Mores-add 6 mini marshmallows and 1 TB.milk chocolate chips to prepared oatmeal.

- Celebration-add 1 tsp. sugar and 1/2 tsp. "Pop Rocks"-this is fun for a birthday.

-No-Bake Cookie-(my personal favorite). Stir in a TB. peanut butter to prepared oats, then add 1 - 2 TB.of (lite) chocolate syrup. It's very filling and satisfying.

These omelets freeze nicely, and can be reheated in microwave, wrapped in a paper towel. 

MINI MUFFIN OMELETS

11 eggs 

2 Tb. milk

1 c. chopped deli ham or cooked bacon or sausage

2 ozs. shredded cheddar cheese

salt and pepper, to taste

blanched or sauteed veggies of choice

Preheat oven to 350. Spray 12 muffin tins generously with cooking spray. In large bowl, mix eggs and milk; pour evenly into pans. Sprinkle with add-ins, then salt and pepper. Bake 20 minutes. Remove from tins and serve, or cool and freeze. (If you place them on a Pam-sprayed cookie sheet and freeze for 2 hours, you can pop them all into a bag and they won't stick together and can easily be removed individually.)

I love quick and filling smoothies. This is a simple one that can be whipped up quickly and the kids can drink on the way to school on a time-crunched morning! This is just an 'outline' - feel free to add to or subtract from it to make it your own. 

PEANUT BUTTER-BANANA-OATMEAL SMOOTHIE

1/4 c. oats

1 or 2 bananas, sliced and frozen

1/4 c. peanut butter (or nutella if preferred)

1 c. milk

Put oats in blender and blend until powder-y. Add remaining ingredients and blend until there are no more chunks of frozen banana. Yield: 2 servings

STRAWBERRY PINA COLADA SMOOTHIE 

2 c. strawberries (frozen or fresh)

2 c. pineapple (frozen or fresh)

1 c. water

1 c. unsweetened coconut (or almond) milk

1/2 c. vanilla Greek yogurt 

1 c. crushed ice..(or more, if not using frozen fruit)

1 banana, sliced or chunked

Drizzle of honey or 1 pkt. Truvia  

Place ingredients in blender and blend on high until smooth. Pour and enjoy every luscious sip! Serves 4 or 5. 

I am always ready to learn, although I do not always like being taught. 

~Winston Churchill

​

Leader Enterprise - June 13, 2018 - Sensational Strawberries

"Lightened" Strawberry Pizza

Since June is strawberry month, I couldn't resist sharing these luscious recipes including this awesome fruit. 

When purchasing strawberries, be sure to look for bright, plump berries with healthy-looking green caps. Ten medium-size strawberries have only 38 calories (one cup=about 50 calories) and deliver 118% of your daily vitamin C and 10% of fiber needs. How's that for a dose of 'good-for-you'??? This little berry is also loaded with disease-fighting antioxidants that have been shown to prevent skin, bladder and breast cancer in lab studies.

Simple ways to enjoy strawberries: 

• Top a bowl of berries with a dollop of light-whipped topping and a sprinkling of chopped pecans or walnuts.
• Sprinkle on a salad.
• Stir fresh berries into Greek yogurt.
• Combine frozen berries with bananas and low-fat milk to make a smoothie.
• Whir some sweetened berries in the blender; gently fold into Cool Whip for a quick and tasty dessert called a "Fool". 

You may want to make this luscious salad a few times this summer. 

STRAWBERRY BANANA CHEESECAKE SALAD 

1 (8-ounce) package cream cheese, softened

1 sm. (4-serv. size) pkg. instant cheesecake pudding, dry

1-1/4 c. liquid vanilla coffee creamer**

2 lbs. strawberries, hulled and sliced

3 med. bananas, cut into circles

2 Tb. fresh lemon juice 

In a medium bowl, using an electric mixer, whip cream cheese until it becomes smooth.  Add dry pudding mix. Beat until well combined. With mixer running slowly add creamer, a little at a time, to the cream cheese mix; mix until it becomes a smooth mixture and all of the creamer has combined into the cream cheese. Whip until smooth. In a large bowl, combine sliced strawberries, banana slices and lemon juice. Stir until all the fruit is coated with lemon juice. Add cheesecake mixture to fruit. Gently fold cheesecake mixture into fruit. Chill until ready to serve or serve immediately.(If you make ahead, drain any liquid formed and mix before serving). 

** Substitute for creamer: 1 cup heavy cream, 1/4 c. powdered sugar and 2 tsp. vanilla extract.

This just may become your summertime favorite!! 

STRAWBERRY PIZZA

1-1/2 c. all purpose flour

1 c. cold butter, cut into chunks

1/2 c. brown sugar

1/2 c. chopped pecans

1 - 8 oz. cream cheese, softened

3/4 c. powdered sugar

1 - 8 oz. tub Cool Whip, thawed

4 c. cleaned, sliced fresh strawberries

1 - 16 oz. pkg. strawberry glaze

Preheat oven to 350. In lg. bowl, combine flour, butter, brown sugar and nuts. Spread on 14" pizza pan or 10" X 15" X 1" cookie sheet. Bake 12 - 15 minutes until browned. Cool. (Or substitute prepared sugar cookies for crust. Bake according to package directions). 

In medium bowl, combine cream cheese and powdered sugar; beat until smooth. Fold in whipped topping and spread over cooled crust. Refrigerate for 15 minutes to set up. In large bowl, combine fresh strawberries and glaze until coated. Spread out over cream cheese filling, then top with dollops of Cool Whip to serve. Keep leftovers refrigerated. Enjoy every tasty bite!!!!

Enjoy this filling drink soon. Such a tasty way to begin, or end, your day.  SIP SIP HORRAH!

STRAWBERRY PEACH SMOOTHIE 

1 c. strawberries, cleaned (fresh or frozen)

1 large peach, cut in to wedges (fresh or frozen)

1 c. orange juice or (1%) milk (more or less, depending on the consistency you like)

1/2 c. favorite (Greek) yogurt (I used peach)

1 TB. honey or 1 sm. packet sugar or sweetener

1 Tb. flax or chia seeds

(If using fresh fruit, add 3-4 ice cubes)

Strawberries or peaches for garnish, optional

Place all of the ingredients in a blender; 'whir' on high until smooth. Garnish with additional strawberries or peaches if desired. Yield: 2 servings 

If you can't feed 100 people, then feed just one.~Mother Theresa