The Best Ever Strawberry Shortcake

This really is the best strawberry, or raspberry in this case, shortcake that I have ever had. But then you can't go wrong with angel food cake and cream cheese. I hope you will try this recipe. It's easy and it is so so good.








Mix the cream cheese, the powdered sugar and the vanilla. Mix in the whipped cream. MMMMMM!







Layer in your pan, the cake, the cream cheese mixture, the cake and the cream cheese mixture.






I used raspberries because I had them in my freezer and strawberries were just way too expensive. I think any kind of fruit would be delicious. In fact, I can't wait to try it with peaches:)



Add the sweetened fruit to the top and then top with whipped cream. I made the cake the night before but I added the whipped cream right before I served it. It was yummy and creamy. Love It!






I love this recipe. In fact, everyone I know that has eaten it loves it. I think it would be beautiful in a trifle bowl. Any way you dress it up, it is just plain wonderful.



The Best Ever Strawberry Shortcake

1 angel food cake torn into pieces
1 8 oz. cream cheese
1 cup powder sugar
1 tsp. vanilla
1 8 oz tub cool whip or 3 cups whipped cream
strawberries or any fruit you love
1/2 cup sugar to sweeten the fruit

Whip the cream.
Mix softened cream cheese with powdered sugar and vanilla until fluffy. Mix in the whipped cream. In another bowl mix the fruit with the 1/2 cup sugar. Layer in a 9x13 pan, half the cake pieces, half the cream cheese mixture, the other half of cake pieces and top with the remaining cream cheese mix. Add the sweetened fruit to the top. Top with whipped cream. Let sit several hours or over night. Enjoy!

Chocolate Chip Cookie Dough Truffles

I chose to do this recipe because I was hoping it was one that some of you might try and write about. Most people love a little chocolate chip cookie dough and so these are a perfect little treat. The chocolate covering just kicks it up a notch. The dough, of course, is made with no eggs so you don't have to worry about getting sick. Try them out. They are easy, fun and so so yummy.





After mixing the dough together, just roll them into little balls about the size of two bites. Put them onto wax paper. After you get them all rolled, put them in the freezer for 30 minutes. I left mine a little longer but you don't want them to be frozen all the way.









I used the Wilton melts because they are so easy to use and taste really good. You can use any kind of chocolate or almond bark.














Use a skewer or toothpicks to dip the balls with. I also tried a fork but the toothpicks were my favorite. Make sure you stab them in far enough to hold the ball and not let it fall into the chocolate. I also tapped it a little to get some of the excess chocolate off. (I know, I know! What the heck was I thinking to take off the excess?)








You can leave them plain or add sprinkles to dress them up. You could add nuts or coconut too. The problem is that because the dough is frozen the chocolate sets really fast so you have to sprinkle them immediately.







I love cookie dough and I love chocolate. This is a wonderful little treat that is easy to make and just makes me SMILE! Best of all, you don't have to worry about those pesky raw eggs. LOVE IT! Enjoy:)



Chocolate Chip Cookie Dough Truffles
Makes approx. 3-4 dozen.
Ingredients:
2 1/2 cups all purpose flour
1 teaspoon salt
1/4 teaspoon baking soda
1 cup (2 sticks) butter or margarine, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
1/3 cup milk or soy milk
1 cup mini semi-sweet chocolate chips
14 oz dark chocolate candy coating
Directions:
Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy. Add soymilk and vanilla. Stir in flour, baking soda and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips.
Cover and chill dough for 1 hour.
When dough is firm enough to handle (it may help to lightly flour your hands), form dough into 1" balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let chill for 30 minutes.
Melt chocolate candy coating in a double boiler or in microwave according to package directions. Using forks or a dipping tool, dip cookie balls into candy coating to cover. Tap fork on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week (though good luck making them last that long).

Perfect Pancakes & Buttermilk Syrup

I've been eyeballing this recipe from the Pioneer Woman for awhile. We love pancakes but not with a mix so much. I thought this recipe might be the magic recipe that I would use for the rest of my life. The other thing is the syrup. While at Primary Children's Medical Center with Natalie we heard about blueberry pancake day that is one day a week and served with a heavenly buttermilk syrup that made them something that the nurses and techs would line up to buy. We learned about this pancake day after we weren't there any more to try them but I was given the syrup recipe and have wanted to try it for a long time. I decided that on Christmas morning I would try the Pioneer Woman's Perfect Pancakes and I would make the Buttermilk Syrup to go with them. The recipes are at the end of the post.







The batter should be a little lumpy. Cook on a hot griddle until they are bubbly then flip.







I have to say these weren't as light and fluffy as I thought they would be. I am not sure they are my favorite but the men folk seemed to like them. The syrup is very yummy and makes a wonderful caramel-like sauce to serve over ice cream. MMMMM! Try this if you would like. I might make the pancakes again but I might try a different recipe or probably stick with the one I usually make. It was fun to try. Happy New Year!!!!



Recipe: Perfect Pancakes
Prep Time: 15 Minutes | Cook Time: 15 Minutes | Difficulty: Easy | Servings: 6
Ingredients
• 3 cups Plus 2 Tablespoons Cake Flour
• ½ teaspoons Salt
• 3 Tablespoons Baking Powder
• 2 Tablespoons Sugar
• 2 cups Milk
• 2 whole Large Eggs
• 3 teaspoons Vanilla
• 4 Tablespoons Butter
• Extra Butter
• Maple Or Pancake Syrup
Preparation Instructions
Mix together dry ingredients in large bowl.
Mix together milk, eggs, and vanilla in a separate bowl.
Add wet ingredients to dry ingredients, stirring very gently until just combined.
Melt butter and add it to the batter, stirring gently to combine.
Cook on a greased skillet over medium-low heat until golden brown. Serve with an obscene amount of butter and warm syrup.



Buttermilk Syrup
Ingredients
• 1-½ cup Granulated Sugar
• ¾ cups Buttermilk
• ½ cups Butter (or Margerine Works Fine)
• 2 Tablespoons Karo Syrup
• 1 teaspoon (or A Little Less) Baking Soda
• 2 teaspoons Vanilla
Preparation Instructions
Bring the first four ingredients to a boil for4 minutes, stirring constantly.
Turn off heat and add soda. Mixture will bubble up so you may want to do this over the sink if your pot is shallow.
Stir in vanilla and enjoy warm

English Toffee

I have always wanted to make English Toffee. It really is very easy. All you need is a few ingredients and a candy thermometer that works. If you don't have a candy thermometer you can always use the cold water in a bowl method. My thermometer was broken when I tested it today so I went with the cold water test. Also with toffee you can kind of tell with your eyes. I kept watching the timer because the recipe said it takes about 10 minutes but I let it go a little too long (only cooked it about 7 minutes). It's not burned but tastes like it would have been in about 1 second of more cooking. Watch it. You can tell when it's the color of toffee then it's done. Good luck. Kitchen Kneads here I come for a decent candy thermometer:)




This recipe doesn't have many ingredients.





Make sure you butter the pan with quite a bit of butter. The recipe calls for pecans to mixed into it before you pour it into the pan but I have kids who don't like nuts so I just layered some chopped pecans on half of the pan.




As the butter and sugar begin to bubble make sure you stir constantly. It will scorch on the bottom if you don't.








I spread the top of the toffee with mile chocolate chips and waited until they softened. Spread it over the top with a spatula. I sprinkled chopped pecans over the half that has pecans in it. I decided it would be fun to get funky so I melted some white chocolate melts and with a fork worked a little magic. Kind of fun!





















Yummy and so so easy! This just screams holidays. Enjoy :0)


ENGLISH TOFFEE CANDY
1 c. granulated sugar
1/2 lb. butter
3 tbsp. water
1 tsp. vanilla
3/4 c. pecans
Mix well and cook until brown (about 10 minutes). Stir continually. It may take longer depending on how high the heat is. If it separates, keep on boiling and it will mix back together again. It must be brown. Put in 3/4 cup of chopped pecans. Pour into buttered pan. Lay 4 small Hershey's bars across the hot mass and spread. Sprinkle nuts on top, if desired. Cool and break into pieces

Pumpkin Caramel Cheesecake

I had to try one more pumpkin recipe before November ended. I have been eyeing this recipe for a long time. I really did make it in November but didn't try it until today. I'm glad that I made it. I probably will make it again next year, but for now I will leaven pumpkin and spice behind for peppermint and chocolate. I followed the recipe with a couple of exceptions. I didn't use the caramel sauce or pecans in it because I have some fussy eaters. Instead, I put the caramel sauce and the pecans on top at serving time so everyone can have their way and be happy.



Most of the ingredients.




Use store bought ginger snaps and crush them in a food processor if you have one. Add the brown sugar and melted butter and mix together . Dump into a 10 inch spring form pan and pat down evenly along the bottom and a little up the sides of the pan. Put in the refrigerator to chill while you make the filling.








Mix the four packages of cream cheese and the sugar together and mix until creamy!








Add the pumpkin and spices to the cream cheese and mix well.










Add the eggs one at a time and mix well after each.



Add the cream at the end and mix just until incorporated! (I know, big words)












Into the Crust











Spread mixture evenly in the pan. I used a cookie sheet under the spring form and I'm glad I did. Some of the butter leaked out and would have made a huge mess (probably a fire) in the oven. Don't forget your cookie sheet:)









Just out of the oven. Let it cool a bit on the countertop and then add more of the caramel sauce to top it off and chill. Chill at least 4 hours.





Makes a pretty dessert on a pretty plate.





LOVE this cheesecake-not to spicy-not too pumpkin-y! JUST RIGHT!!! mmmmm:)




Recipe: PW’s Caramel Pumpkin Pecan Gingersnap Cheesecake
Ingredients
• FOR CRUST
• 12 ounces, weight Storebought Gingersnaps
• ½ cups Chopped Pecans
• 6 Tablespoons Butter, Melted
• 2 Tablespoons Brown Sugar
• 1 dash Salt
• _____
• Filling
• 4 packages (8 0z. Packages) Cream Cheese
• 1-½ cup Sugar
• 1 can 15-ounce Pumpkin Puree (NOT Pumpkin Pie Filling)
• 1 teaspoon Ground Cinnamon
• 1 teaspoon Allspice
• ½ teaspoons Nutmeg
• 4 whole Eggs
• 2 Tablespoons Heavy Cream
• 1 jar (about 12 Oz.) Caramel Topping
• Extra Chopped Pecans
• Extra Crushed Gingersnaps
Preparation Instructions
For crust:
In a food processor (or large ziploc bag) crush gingersnps. Add chopped pecans, melted butter, brown sugar, and salt, and pulse (or mix) until thoroughly combined. Press into bottom and sides of a 10-inch springform pan. Chill for 20-30 minutes.
For filling:
In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add pumpkin and spices and mix again. Add eggs one at a time, mixing for 20 seconds between each addition. Add cream and mix until just combined.
Remove crust from fridge. Pour 1/2 jar of caramel topping on crust. (This can be omitted. See note below.) Sprinkle caramel with chopped pecans. Gently pour cheesecake filling into pan. Even out the top with a flat spatula.
Bake at 350 degrees for 1 hour 15 minutes, or until no longer soupy. Cheesecake should still be somewhat jiggly.
Cool on counter for 30 minutes. After 30 minutes, pour the rest of the caramel topping over the top. Smooth with a flat spatula until evenly smooth. Cover and chill cheesecake for another four hours or overnight.
When ready to serve, remove rim from pan and slice. Sprinkle each slice with extra crushed gingersnaps.

Pumpkin Doughnut Muffins

These little muffins remind me of a family favorite called French Breakfast Puffs. They are like a donut in muffin form and are rolled in melted butter and cinnamon and sugar. When I saw this recipe I just had to try it. I like it-not as much as French Breakfast Puffs, but it's good. These would be good for anytime but really good for breakfast. I hope you try them out. They are pretty easy. The recipe says it will make 12 but I got 15 out of one batch.




Most of the main ingredients.



Cream the butter and sugar and egg together with the vanilla and then add the pumpkin.




Mix alternately with the milk and the dry ingredients. Don't beat too much:)




Drop by spoonsful into greased muffin tins. Don't use cupcake liners!




Roll them while they are warm in melted butter and then in a mixture of sugar, cinnamon, cloves and nutmeg.



YUMMY!!!

These are actually really good and would be wonderufl with a cup of hot cocoa or cider if you like that stuff. Otherwise, just gobble them up and ask for more. Happy Thanksgiving everyone.




Pumpkin Doughnut Muffins
Ingredients
• 1-½ cup All-purpose Flour
• 1-½ teaspoon Baking Powder
• 1 teaspoon Pumpkin Pie Spice
• ½ teaspoons Salt
• ½ cups Sugar
• 1 stick Butter
• 1 whole Egg
• 1 cup Canned Pumpkin (not Pie Filling)
• 1 teaspoon Vanilla
• ½ cups Milk
• ½ cups Sugar
• 1 teaspoon Pumpkin Pie Spice
• 1 teaspoon Cinnamon
• 1 stick Butter, Melted
Preparation Instructions
In a mixing bowl, stir together flour, baking powder, 1 teaspoon of pumpkin pie spice, and salt; set aside.
In a separate bowl, cream together 1/2 cup sugar, butter and egg. Mix in pumpkin and vanilla.
Add flour mixture and milk alternately to the creamed mixture, beating well.
Fill 12 greased muffin cups 2/3 full (don’t use paper baking cup liners). Bake at 350F for 20 to 25 minutes or until golden brown.
Combine 1/2 cup sugar, 1 teaspoon of pumpkin pie spice and cinnamon. While muffins are still hot out of the oven, submerge in melted butter, and then roll in sugar ‘n spice mixture until coated. Serve warm

Roll Out Cookies

I absolutely love these cookies. Our family does not call them sugar cookies like most families do, we call them Roll Out cookies because, you know, you roll them out. My mother who was a wonderful cook gave me this recipe and she got it from her mother who got it from her mother. Yep, it's been in our family for generations. I claim it! It's mine and few dozen other family members. We are glad to share but just remember, they are Roll Out cookies NOT sugar cookies:)



This dough is so easy to work with and so yummy. If you are a dough eater, try something. For some reason, the dough that has not been rolled out tastes different than the dough that has been worked. Try it and see if it's in my head or not. The rolled dough is sweeter!



Roll out the dough not too thick but not too thin. I usually roll them a little thinner than a quarter inch-give or take!



These cookies are wonderful anytime of year but I have to say that frosted orange as a jack-o-lantern or green as a Christmas tree makes them taste best of all!



The recipe says to bake for 7 minutes. I adjusted the recipe to that time because if you bake them too long, they are just hard. Depending on your oven you might need to adjust the time too. I bake them so they look not browned on top and sides and barely brown on the bottom. What ever your oven bakes like, DO NOT overbake!!!:)





These cookies are fun for fat little hands and fingers to decorate. The best part is licking the knife with the frosting on.



YUMMO!!!!



These cookies are just about the best thing I have ever eaten. They make any and all holidays special. We all love them and I think after you try them you will love them too. Happy Halloween!!!


Roll Out Cookies

1 cup shortening 7 cups flour
2 cups sugar 2 tsp. soda
2 eggs 4 tsp. baking powder
1 cup milk 2 tsp salt
2 tsp. vanilla

Cream the shortening and sugar together and then add eggs one at a time beating well after each. Add the milk alternately with the dry ingredients stirring that last 3 cups of flour into the dough with a spoon. Roll out and cut into shapes. Bake at 350* for 7 minutes. Do Not Over bake. Frost and enjoy!