Saturday, June 30, 2018

The Leader Enterprise - June 27, 2018 - Treats to help keep you cool


The ole familiar saying never grows old...I Scream, You Scream, We all Scream for Ice Cream! 

Sharing some ideas for ice cream dishes to help you 'chill' this summer.  I love these first two because they can all be made ahead and will be ready to eat when you are!

I know I've shared this first family favorite a number of times, but wanted to remind you of it because it's a real winner! You'll be ready to impress drop-in company while you all cool down. It's great for birthday parties too because you have the cake and ice cream all in one dish. 

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" pie or 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-don't 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 2 - 3 weeks. Allow to stand at room temp for 10 minutes before serving.

(I like to stand a few toothpicks at an angle in the pies before wrapping in foil...so the foil stays off the frosting part. (Just be sure to let pie thaw a tad before trying to remove the toothpicks...or they may break off. (Please don't ask me how I know that!!=) 

GRANDMA'S ICE CREAM DESSERT 

1/2 c. creamy peanut butter 
1/2 c. light corn syrup 
1-1/2 c. crispy rice cereal 
1-1/2 c. chocolate-flavored crispy rice cereal 
1/2 gal. vanilla ice cream, softened 
1/2 to 1 c. Spanish peanuts, coarsely chopped 
Optional: chocolate syrup 

Blend together peanut butter and corn syrup in a large bowl. Add cereals; stir until coated. Press into the bottom of an ungreased 13"x 9" baking pan. Spread ice cream over cereal mixture; sprinkle with peanuts. Swirl chocolate syrup over top, if desired. Cover with aluminum foil; freeze at least 4 hours before serving. Allow to warm a few minutes before cutting into squares to serve. Serves 15 to 18.


This one can be made at the last minute to enjoy with a friend or your sweetie. 

PARLOR COFFEE FLOAT for 2

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. Top with whipped cream and a cherry, if desired.


PEANUT BUTTER MAGIC SHELL (Sugar free option) 

2-3 tsp. peanut butter
1 Tb. virgin coconut oil
sweetener of choice, to taste (honey, stevia drops, maple syrup, agave, etc.)

Combine all ingredients and stir until it makes a thin liquid. (Warm the coconut oil first if it’s solid when you open the jar.) Pour over ice cream, and watch it harden into Magic Shell! 


YOGURT PUDDING POPS 

2 c. milk 
1 sm. pkg. (4 serv. size) instant pudding mix (vanilla, chocolate, lemon or banana) 
1 c. Greek yogurt

Whisk together the milk and pudding mix. Chill about 15 minutes. Fold in Greek yogurt.  Pour into molds. Freeze at least 8 hours. If you don't have molds, just pour into paper cups. Freeze half an hour, then insert a popsicle stick for a handle. 

It's not happy people who are thankful-it's thankful people who are happy. ~Unknown 

Friday, June 22, 2018

Great Buffet Salad (Or is it a dessert?)


Oh how I love a good jello salad.
And a great recipe with 5 or fewer ingredients too...

TA-DA - this recipe is both of those things! 

Seems jellos were the rage when I was a kid...our mothers would mix up a pretty jello salad instead of baking a dessert, and we were none the wiser.  

We loved them!  I can remember the first 'home party' (Tupperware) I hosted as a new bride...I made a favorite jello salad/dessert from my mom's recipe files, and thought I was 'doing it right' for sure! 

This recipe from my dear church friend Gerrie, was passed down to her from her mother-in-law and she's been taking this to family gatherings for years. 

A generational recipe!  How can you go wrong? 

This one is creamy and smooth, with cream cheese as one of the 'stars' of the dish.  And it has some nuts for crunch too.  MMM good!

NO whipped topping in this one...but feel free to add it if you want a larger, creamier salad...

I think jello salads are excellent for taking to potlucks, especially in the summertime!  So try this one at your next get together and watch it disappear. 

This recipe is included in my last (#3) cookbook, Fork Favorites
If you'd like more details about this hard cover cookbook filled with family friendly, simple and simply delicious  
recipes (200 to be exact!) check out the details at this link.
They're only $15 each (+ S & H - and OH tax when applicable) and make great gifts too. 

(I've just added FREE SHIPPING, so y'all come!) 


(hover over photo to pin)

GREAT BUFFET SALAD

2 pkg. (8 ozs. each) cream cheese, softened
1 lg. box (6 ozs - 8 serv. size) lime jello
2 c. boiling water
1 can (20 ozs.) crushed pineapple, undrained
1 c. chopped pecans 

In a large mixing bowl, combine softened cream cheese with dry jello until well blended.  Pour boiling water over jello mixture and continue stirring until smooth.  Add pineapple and juice.  Refrigerate; when mixture begins to thicks, add pecans.  Chill until set. 



You may also enjoy...

(so delicious and crunchy with apples, celery and nuts) 










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Saturday, June 16, 2018

Leader Enterprise - June 13, 2018 - Sensational Strawberries



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

Monday, June 4, 2018

EZ Pickled Beets & Eggs (MMMMM!)

I have made this dish for years and years! Got the recipe from an Alaska friend over 40 years ago! 

You just can't beat beets!  


This dish is so simple and quick, and I love that I can use a sugar substitute
(usually xylitol) and it tastes great.

This recipe is in the collection of 300 tried and true family favorites - 
my first cookbook - Recipes & Recollections - I do have a few copies left from a re-order before Christmas. Click on the link for details.  (FREE SHIPPING on all orders!!

Here's some facts about beets..
Did you know beets are high in immune-boosting vitamin C, fiber, and essential minerals like potassium, essential for healthy nerve and muscle function and manganese, which is good for your bones, liver, kidneys, and pancreas? 

BEETS CAN HELP LOWER YOUR BLOOD PRESSURE TOO! 

These are great to have on hand throughout the summer.  They make a tasty snack or addition to your lunch. 

You can make a single batch or it's easy enough to just double
this recipe. 

In my mind, you can never go wrong with 5 or fewer ingredients!
In our opinion, these are better than the ones we've gotten from delis now and again. 

Having to wait for them to marinate is the toughest part of this recipe. 

Hope you enjoy these many times over the summer. 




PICKLED BEETS & EGGS 

1 (15 ozs.) can sliced beets
1/2 c. sugar or xylitol (for sugar free) 
(we use 1/3 c.) 
1 onion sliced 
(or onion salt if you prefer) 
3 Tb. vinegar
salt & pepper to taste
4 hard boiled eggs, peeled

Pour liquid from beets into a small saucepan.  Add remaining ingredients and bring to a boil.  Pour over beets and eggs; refrigerate in a covered glass dish or jar.  Let stand 48 hours before serving.  

Linked to 
Meal Plan Monday


You may also enjoy this dish served hot...







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Friday, June 1, 2018

Flashback Friday - Pineapple Dishes with Pizzazz

WELCOME TO FLASHBACK FRIDAY!!!
We're so happy you're here! 

Do hope you'll enjoy these tasty dishes soon...you'll be so glad you did. 



A simple dish using canned biscuits for ease and scrumptiousness! 
Especially perfect paired with ham. 





This tasty dip is so good served with fruit...and it has
a sugar free option too! 





This amazing dessert is moist and flavorful. Company-worthy!






Oh so irresistible...with Hawaiian rolls and a buttery dijon sauce that will make
you scream for M-M-More!