Strawberry Shortcake Dessert!



 This dessert is AWESOME!  That is all I have to say about it!  Make it...you will love it!  Of course I found the original recipe on Pinterest and it was pinned from http://reallifedinner.com/raspberry-shortcake-dessert/. 

Strawberry Shortcake Dessert
1 Box White Cake Mix (+ingredients to make the cake)

1 (4.75 oz) Package Danish Dessert

1 (8 oz) Cream Cheese, softened

½ cup powdered sugar

1 (8 oz) package Cool Whip

3-4 cups fresh berries

DIRECTIONS:  Preheat oven to 350 degrees and bake cake according to package instructions. Use a large 13×18 lightly greased cookie sheet to bake it in. Mine only took 12 minutes to cook. It should take 12-15 min. When toothpick placed in center comes out clean you know it is done.  Let cake cool completely. 

In a sauce pan, combine contents of the Danish Dessert with 1¾ cup cold water. Put on medium high heat and stir continuously until mixture comes to a boil, Boil for 1 minute or until mixture thickens.  Remove from heat and allow to cool.  You can place in fridge (place on a hot pad). 

While the berry topping is cooling combine softened cream cheese and powdered sugar with a hand mixer.  Mix in Cool Whip and carefully spread onto cake. 

Next, place fresh cut berries on top of cheesecake layer.  Check to see if the Danish Dessert mixture has cooled off. Don’t leave it in the fridge too long or it will set up. It doesn’t have to be completely cool to add to the cake, you just don’t want it to be hot or it will melt the cheesecake layer.

Spread the glaze topping evenly over the cheesecake layer and put entire dessert in the fridge for at least two hours or overnight. Keep Refrigerated.

 

HAPPY EATING!

Ooey Gooey Semi-Homemade Cinnamon Rolls!

So, these snow days are kind of bad for a diet....and days like today when it is rainy and sleety - we can't even get out for some exercise.
The cinnamon rolls aren't exactly diet friendly either but trust me, they are worth every single calorie!

These cinnamon rolls are sweet and provided a nice afternoon treat....yes, that's right - I had them at 3 in the afternoon and they were good!

Here is how you make them.....



Ooey Gooey Semi-Homemade Cinnamon Rolls

1 Loaf Frozen Bread Dough
1 1/4 Cups Brown Sugar
2 1/2 Tbsp. Cinnamon
2 Tbsp. Flour
1/2 C. Butter, softened
2 oz. Cream Cheese
4 Tbsp. Butter, softened
1 tsp. Vanilla Extract
1 1/4 C. Powdered Sugar
DIRECTIONS:  Allow bread dough to thaw and double in size (follow directions for thawing on the package).  Take an 11x17 pan and butter the bottom.  Place a piece of parchment paper over the greased dish and then butter again.  Once dough is thawed, roll out into a large rectangle.  Spread 1/2 C. softened butter onto the dough.  Next, combine brown sugar, cinnamon and flour.  Sprinkle this over the dough.  With a rolling pin - roll the sugar mixture into the dough.  Starting on the long side of the rectangle, roll dough tightly into a log shape.  Cut the rolled bread into 1 1/2 - 2" sections and place side by side in the prepared baking dish.  Cover with saran wrap and sit in a warm place.  Allow to double in size - until rolls are just touching - approx. 1-2 hours.  Preheat oven to 350.  Remove saran wrap from the rolls and place in oven to bake.  Bake for 15-17 minutes or until lightly browned, do not over bake.  While your cinnamon rolls are baking, you can make the icing.  Beat together the cream cheese and 4 tbsp. butter until smooth.  Add vanilla and beat again.  Add powdered sugar and beat 5 minutes.  When you remove the rolls from the oven - place 1/2 the icing mixture onto the rolls.  Once cooled you can icing with the remaining icing.

HAPPY EATING!

Peppermint Patty Steamers!

 



















Tonight we made another special treat.....peppermint patty steamers.  Honestly, I think that steamers is just a fancy name for steamed milk.  In this case, we used peppermint patties and it really was more like a hot chocolate drink.
Peppermint Patty Steamers
2 Small Peppermint Patties
1 Cup + 1 Tbsp. milk
DIRECTIONS:  Break up 1 1/2 peppermint patties into the bottom of your mug.  Measure 1 tablespoon of milk and place with the peppermint patties.  Microwave for 20 seconds, stir and if you need to microwave another few seconds to make the patties and milk smooth, do so.  Heat remaining 1 Cup of milk on stove top over medium heat, being careful not to boil the milk.  Pour heated milk over the melted peppermint patties, stir and top with whip cream if desired and garnish with remaining 1/2 of peppermint patty.

HAPPY EATING!

Peanut Butter Granola!

So today is yet another snow day around our area!  Thought I would try my hand at making some granola since I really can't go any where!

Here is what you will need:

 















This recipe is courtesy of:  http://www.somethingswanky.com/chewy-peanut-butter-granola-parfait/

When you remove it from the oven, let it cool completely and break into bite size pieces like this:

Store in an air tight container for up to 2 weeks!

Peanut Butter Granola
1/2 C. Peanut Butter (I used creamy)
1/2 C. Honey
1 tsp. Vanilla
2 C. Old Fashioned Oats
DIRECTIONS:  Preheat oven to 350 degrees and line a baking sheet with parchment paper.  Combine peanut butter and honey in a medium sized bowl.  Microwave approx. 30 seconds.  Stir or whisk until smooth.  Stir in vanilla.  Add oats and stir to completely coat them.  Spread on prepared baking sheet and bake for 10 minutes.  Remove from oven, break into pieces and store in container for 2 weeks.

ENJOY!

White Chicken Chili!

This is a great, comforting snowy evening kind of meal!  I adapted the recipe from here:  http://www.melskitchencafe.com/2008/09/creamy-white-chili.html/comment-page-2.  I didn't have some of the ingredients so  I had to make this recipe with what I had and it was GREAT!  Actually, quote my kids, "MMMMMMM, this is scrumptious." I served this with shredded cheese, green onions and cheese quesadillas.  Here is my adaption:

 

White Chicken Chili

 

2 Boneless, skinless chicken breast - frozen

16 oz. Chicken Broth

1 Tbsp. Dried, minced onion

1 1/2 tsp. Garlic powder

1 Can pinto beans, drained/rinsed

1 Can Light red kidney beans, drained/rinsed

1 tsp. Cumin

1 tsp. Oregano

1/2 tsp. Chili powder

1 (8oz) block of light cream cheese

DIRECTIONS:  Place chicken breast in crockpot.  Add chicken broth, beans and seasonings (do not add cream cheese yet).  Cover and cook on low for 6-8 hours.  Remove chicken and shred.  Add shredded chicken back to broth.  Stir in cream cheese and cover.  Heat for another 30 minutes or until cream cheese is melted and soup is hot.

 

HAPPY EATING!

 

Crockpot Cocoa!

 

Today was an unexpected snow day...well, not really unexpected - we knew it was going to snow, I just didn't realize it would be more than a dusting causing us to sit back and not go anywhere!

 

While the kids are off playing in the snow I made some hot chocolate, placed it in the crockpot and now all I have to do is wait until they come scrambling back in with rosy cheeks and cold hands.

 

Crockpot Hot Cocoa!

 

1 C. Hot Water

1/2 C. Sugar

1/2 C. Unsweetened Cocoa

5 Cups Milk

DIRECTIONS:  Mix hot water, cocoa and sugar in small saucepan.  Whisk and bring to a light boil.

Pour into crockpot and add milk.  Whisk to combine and place on high for 2 hours or low for 4 hours.

 

HAPPY EATING!

Crockpot Chicken Cordon Bleu

I don't have any pictures to go along with the recipe because my family gobbled it all up before I had a chance to snap some photos.  I started working full-time again so I have been on the hunt for some quick, easy recipes and some crock pot recipes so that my family can eat a hot meal before running out the door to various sports, music or school activities.

I found this recipe on pinterest and it is courtesy of the website: crockpotladies.com.

Crockpot Chicken Cordon Bleu

4 Boneless, skinless chicken breast
1 Can 98% Fat Free Cream of Chicken Soup
1 Cup Milk
4 oz. Sliced ham
4 oz. Sliced swiss cheese
6 oz. Box of Chicken flavored stuffing mix
1/4 C. Butter, melted
1/4 C. Water
DIRECTIONS:  In a bowl mix together the soup and milk.  Pour 1/2 of the soup mix on the bottom of your crockpot.  Arrange chicken over the soup.  Layer slices of ham and then cheese over the chicken.  Pour remaining soup over the chicken, ham and cheese.  Sprinkle the dry stuffing mix over the top.  Pour melted butter and water over the stuffing.  Cover the crock pot and cook on low 6 hours.  (I used frozen chicken breasts and cooked on low for 8 hours).

HAPPY EATING!