Easy "Custard" for Cupcakes or Pie

To make a custard topping for cupcakes, use the following recipe: 

1 cake mix (made to directions).  Let cool.  

Mix the following:

4 oz cream cheese-room temperature, whip with mixer

1/4-1/2 of a small container Cool Whip-mix with cream cheese

1 3oz instant vanilla pudding mix-add 1 cup milk and stir

Combine cream cheese/Cool Whip mixture to pudding mixture

Might need to add 1/4-1/2 C powdered sugar if it needs to be a little sweeter (I had ran out of Cool Whip, so the powdered sugar helped with that....it might have been ok if I had had more Cool Whip to add).  

Mixture should be thick.  Put a dollop on top of a cooled cupcake and top with a frozen berry.  These were a huge hit!  

Creamy Berry Shortcake

My friend Julie brought this to my house recently when we invited her for dinner.   It was delicious!  My new go-to strawberry shortcake recipe.

Makes 1 9X13 pan
1 package Jello White Chocolate Pudding
1 8 oz package cream cheese
1 container Cool Whip (I am assuming 8 oz)
1 white cake mix
1 box Danish Dessert, raspberry or strawberry flavor
fresh strawberries or raspberries


Make cake according to box instructions and allow to cool before applying topping.

Cream topping:  Make pudding according to package directions.  If you want it more thick, follow the pie filling instructions.  Add softened cream cheese and whip until very smooth. Mix in the container of Cool Whip and then spread the mixture over the cake.

Make Danish Dessert and add fruit.  Serve on top of cake. 

**To make a custard topping for cupcakes, use the following recipe: 

1 cake mix (made to directions)

Mix the following:

4 oz cream cheese-room temperature, whip with mixer

1/4-1/2 of a small container Cool Whip-mix with cream cheese

1 3oz instant vanilla pudding mix-add 1 cup milk and stir

Combine cream cheese/Cool Whip mixture to pudding mixture

Might need to add 1/4-1/2 C powdered sugar if it needs to be a little sweeter (I had ran out of Cool Whip, so the powdered sugar helped with that....it might have been ok if I had had more Cool Whip to add).  

Mixture should be thick.  Put a dollop on top of a cooled cupcake and top with a frozen berry.  These were a huge hit!  

Picture Source: Betty Crocker

Mixed Berry Sauce

I made this sauce and put it over Valentines Day heart pancakes.  Its not too sweet and so delicious. You could put it over just about anything-granola, cheesecake, yogurt, pancakes, etc.  



2 c frozen berries
1/3 c sugar
1 tbs lemon juice
zest of one lemon
pinch of salt
1 tbs cornstarch

Combine all ingredients into a medium pot.  Set heat to medium high heat.  Bring mixture to a boil until desired thickness.  Enjoy!


Picture and Recipe Source: To Die For Recipes

Caramel Apple Cheesecake Bars with Streusel Topping

I first found this recipe on Mel's Kitchen Cafe, then later from The Girl Who Ate Everything (see link below) and after reading through those sites, found out is is originally from Paula Dean. For those who know Paula Dean, she doesn't skimp on, well.....just about anything. This recipe did take a little more time than I had originally anticipated, but turned out really well and came together quickly. There are also two options I found for making it. One option is to have a thinner cheesecake layer and the other is to have a thicker cheesecake layer. I asked my husband what he preferred and he said, "The more cheesecake, the better!" So, follow the recipe below to get the look in the pictures above. The cheesecake layer is thick, rich and so good! Next time I might try the thinner cheesecake layer to see the difference. The thinner cheesecake ingredients are listed at the bottom of the recipe. 

Another note, the directions say to line the pan with foil before baking. I did this, but found the crust not as "crusty" as I would originally like. Next time I might try leaving the foil out and see how it turns out.

Caramel Apple Cheesecake Bars
Crust:
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened

Choose either the thick or thin cheesecake filling, depending on what you like.

THICK Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar
3 large eggs
1 1/2 teaspoons vanilla extract

THIN Cheesecake Filling:

2 (8-ounce) packages cream cheese, softened
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract

Apples:
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Streusel topping, recipe follows

1/2 cup caramel topping

Preheat oven to 350 degrees F.
Crust:

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

Cheesecake Layer (thick layer instructions below, but adapt to thin layer if that is what you are making)

In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

Apple Layer
In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!

Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened

In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.


Photo and Recipe Source: The Girl Who Ate Everything, recipe adapted from Paula Deen

 

Chocolate Covered Strawberries

For the show "The Bachelor", we had a finale party with a few friends. What a better way to celebrate the romantic show than by chocolate covered strawberries!



1. Wash 2 lbs of fresh strawberries. Dry thoroughly with paper towels. Leave stem on for easy eating. Line a cookie sheet with wax paper and line up strawberries in rows.



2. In a double boiler, 5 squares (or however much you desire) melt chocolate almond bark. Almond bark is found in the baking section of the grocery store. In a second double boiler, melt a few squares of white chocolate almond bark.



3. Drizzle both chocolates over the strawberries. You can also dip the strawberries in the chocolate, but it can be very sweet so I like drizzling much better. Let the chocolate set until hard. You can put the strawberries into the fridge to speed up the process.



*Do not make too long beforehand and store in fridge. The strawberries juice a little and drip for some reason.

Fruit Crisp (Apple)

This is a dish I usually try to cheat and make more healthy. My husband recently asked me to STOP and just make it so it tastes good. So here you have it. A yummy taste good apple crisp.

Fruit Crisp (Apple shown above)
Source: Better Homes and Gardens New Cook Book

5 C sliced, peeled cooking apples, pears, peaches or apricots, or frozen unsweetened peach slices(I personally always leave the peel on for fiber reasons)
2-4 TBS granulated sugar (This is one thing you can omit and it still tasts great
1/2 C regular rolled oats
1/2 C packed brown sugar
1/4 C all-purpose flour
1/4 tsp nutmeg, ginger or cinnamon (I do 1/4 tsp nutmeg and cinnamon and it could even use more in my opinion)
1/4 C butter or margarine
1/4 C chopped nuts or coconut (I use chopped walnuts or pecans)

1. Thaw fruit if frozen. Don not drain. Place fruit in a 2 quart square baking dish. Stir in the granulated sugar.

2. For topping, in a medium bowl combine the oats, brown sugar, flour and nutmeg. Cut in butter until mixture resembles coarse crumbs. Stir in the nuts. Sprinkle topping over fruit.

3. Bake COVERED in a 375 degree oven for 30-35 minutes (40 minutes for thawed fruit) or until fruit is tender with a golden topping. If desired, serve warm with vanilla ice cream.


Photo Source: Get Crocked