This is a paula deen recipe. I made this today for Memorial Day and took it to a ward get together and there was NONE left. It was a hit! So easy and so good!
Filling:
1 (10-ounce) bag frozen strawberries
1 (10-ounce) bag frozen blueberries
1 (10-ounce) bag frozen raspberries
1/3 - 2/3 cup sugar, depending on your level of preferred sweetness (I used 2/3 cup and it was perfect)
1/2 cup baking mix (I use Bisquick)
Topping:
2 1/4 cup baking mix
1/4 cup sugar, plus 1/4 cup
4 tablespoon butter, melted
1/2 cup milk
2 teaspoon ground cinnamon
Directions
Spray the insert of a slow cooker with nonstick cooking spray.
In a large mixing bowl, toss together all the frozen fruit, sugar and 1/2 cup baking mix. Transfer the fruit to the slow cooker. In another large mixing bowl, stir together 2 1/4 cups baking mix, 1/4 cup sugar, melted butter and milk with a wooden spoon. With your hands, drop bits of dough on top of the fruit in the slow cooker. In a small mixing bowl, stir together the remaining 1/4 cup sugar and ground cinnamon. Sprinkle the cinnamon sugar on top of the dough and place the lid on the slow cooker. Turn the power onto high and slow cook for 3 to 4 hours until the topping has puffed and the fruit is bubbling.
Serve warm with whipped cream or ice cream.
Servings: 10 servings
Prep Time: 10 min
Cook Time: 3 hours
Difficulty: Easy
Note: I cooked mine for 3 hours and it was perfect! In my slow cooker, 4 hours would have been too long.
Monday, May 31, 2010
Tuesday, March 2, 2010
Mexican Lasagna
We love this recipe. I got if from a cookbook my mom gave me, entitled, 101 ways to use ground beef. Made this for a relief society meeting and it was a huge hit! Great for entertaining with. Enjoy!
Ingredients:
2 pounds ground beef
1 can (16 oz) refried beans
1 can (4 oz) chopped green chilies
1 envelope taco seasoning
2 Tbsp. hot salsa
4 cups (16 oz) shredded Colby-Monterey Jack Cheese, divided
12 ounces uncooked lasagna noodles ( I buy the oven ready lasagna noodles)
1 jar (16 oz) mild salsa
2 cups water
2 cups (16 oz) sour cream
1 can (2 1/4 oz) sliced ripe olives, drained
3 green onions, chopped
1 medium tomato, chopped, optional
Directions:
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, chilies, taco seasoning, and hot salsa.
In a greased 13 by 9 inch baking dish, layer a third of the noodles and meat mixture. Sprinkle with 1 cup cheese. Repeat layers twice.
Combine mild salsa and water, pour over top. Cover and bake at 350 degrees for 1 hour or until heated through.
Top with sour cream, olives, onions, tomatoes, if desired, and remaining cheese. Bake, uncovered, 5 minutes longer.
Let stand for 10-15 minutes before cutting.
Note:
Can easily be cut in half to fit in an 8 by 8 inch pan for smaller families
Ingredients:
2 pounds ground beef
1 can (16 oz) refried beans
1 can (4 oz) chopped green chilies
1 envelope taco seasoning
2 Tbsp. hot salsa
4 cups (16 oz) shredded Colby-Monterey Jack Cheese, divided
12 ounces uncooked lasagna noodles ( I buy the oven ready lasagna noodles)
1 jar (16 oz) mild salsa
2 cups water
2 cups (16 oz) sour cream
1 can (2 1/4 oz) sliced ripe olives, drained
3 green onions, chopped
1 medium tomato, chopped, optional
Directions:
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, chilies, taco seasoning, and hot salsa.
In a greased 13 by 9 inch baking dish, layer a third of the noodles and meat mixture. Sprinkle with 1 cup cheese. Repeat layers twice.
Combine mild salsa and water, pour over top. Cover and bake at 350 degrees for 1 hour or until heated through.
Top with sour cream, olives, onions, tomatoes, if desired, and remaining cheese. Bake, uncovered, 5 minutes longer.
Let stand for 10-15 minutes before cutting.
Note:
Can easily be cut in half to fit in an 8 by 8 inch pan for smaller families
Wednesday, February 3, 2010
Mini Lemon Curd Cupcakes with Lemony Cream
I got this recipe from a wonderful book called, "Cupcakes from the cake doctor" by anne byrn. I made this for enrichment, and they were a big hit! They are light, lemony, and luscious! Try them sometime. You can also use the same recipe to make 24 regular sized cupcakes.
Ingredients:
48 paper liners for mini cupcake pans
1 pckg. plain lemon cake mix (18.25 oz) (I like Duncan Hines)
1 1/3 cup water
1/3 cup lemon curd (Dickinson's 10 oz. jar is best)
1/3 cup vegetable oil
3 large eggs
lemony cream (see below for recipe)
48 golden or red raspberries, for garnish
Directions:
Place a rack in center oven and preheat to 350 degrees. Line 48 mini cupcake cups with paper liners. Set aside.
Place the cake mix, water, lemon curd, oil, and eggs in a large mixing bowl. Blend on low speed until the ingredients are just incorporated, 30 seconds.
Turn off machine and scrape the sides of the bowl with spatula. Increase mixer speed to medium and beat 2 minutes more, scraping down sides of bowl again if needed. The batter should be well blended.
Spoon or scoop 1-2 tablespoons batter into each lined cupcake cup, filling it two thirds of the way full. Place in oven.
Bake cupcakes until they are golden and spring back when lightly pressed with your finger, 15-20 minutes. Remove the pans from oven and place them on wire rack to cool for 5 minutes.
Take cupcakes out of pan, and set on cooling rack to cool for 15 minutes before frosting.
Place a heaping tbsp. of frosting on each cupcake and swirl to spread it out with a short metal spatula or a spoon. Cover the tops completely. Top with raspberries and chill or serve.
Recipe for Lemony Cream (frosting):
Ingredients:
1 cup heavy whipping cream, chilled
1 tbsp. confectioner's sugar
1/3 cup lemon curd
Directions:
Place a large clean mixing bowl and electric mixer beaters in the freezer for 5 minutes while you assemble the ingredients.
Pour the cream into the chilled bowl and beat with electric mixer until cream has thickened, 1 1/2 minutes. Stop machine and add sugar. Beat the cream and sugar on medium high untl stiff peak forms, 1 to 2 minutes more. With a rubber spatula, gently fold in lemon curd. Taste, adding more lemon curd, if desired.
Use this right away to frost cupcakes or chill for up to 8 hours before using.
Note: Lemon Curd is in the jam/jelly section of the grocery store. If you can't find Dickinson's brand, find a lemon curd that is made with butter NOT margarine.
Additional Note: Can also used halved strawberries instead of raspberries for garnish if desired
Ingredients:
48 paper liners for mini cupcake pans
1 pckg. plain lemon cake mix (18.25 oz) (I like Duncan Hines)
1 1/3 cup water
1/3 cup lemon curd (Dickinson's 10 oz. jar is best)
1/3 cup vegetable oil
3 large eggs
lemony cream (see below for recipe)
48 golden or red raspberries, for garnish
Directions:
Place a rack in center oven and preheat to 350 degrees. Line 48 mini cupcake cups with paper liners. Set aside.
Place the cake mix, water, lemon curd, oil, and eggs in a large mixing bowl. Blend on low speed until the ingredients are just incorporated, 30 seconds.
Turn off machine and scrape the sides of the bowl with spatula. Increase mixer speed to medium and beat 2 minutes more, scraping down sides of bowl again if needed. The batter should be well blended.
Spoon or scoop 1-2 tablespoons batter into each lined cupcake cup, filling it two thirds of the way full. Place in oven.
Bake cupcakes until they are golden and spring back when lightly pressed with your finger, 15-20 minutes. Remove the pans from oven and place them on wire rack to cool for 5 minutes.
Take cupcakes out of pan, and set on cooling rack to cool for 15 minutes before frosting.
Place a heaping tbsp. of frosting on each cupcake and swirl to spread it out with a short metal spatula or a spoon. Cover the tops completely. Top with raspberries and chill or serve.
Recipe for Lemony Cream (frosting):
Ingredients:
1 cup heavy whipping cream, chilled
1 tbsp. confectioner's sugar
1/3 cup lemon curd
Directions:
Place a large clean mixing bowl and electric mixer beaters in the freezer for 5 minutes while you assemble the ingredients.
Pour the cream into the chilled bowl and beat with electric mixer until cream has thickened, 1 1/2 minutes. Stop machine and add sugar. Beat the cream and sugar on medium high untl stiff peak forms, 1 to 2 minutes more. With a rubber spatula, gently fold in lemon curd. Taste, adding more lemon curd, if desired.
Use this right away to frost cupcakes or chill for up to 8 hours before using.
Note: Lemon Curd is in the jam/jelly section of the grocery store. If you can't find Dickinson's brand, find a lemon curd that is made with butter NOT margarine.
Additional Note: Can also used halved strawberries instead of raspberries for garnish if desired
Monday, November 23, 2009
Chicken Rolls
My mom gave me this recipe and I am surprised I have not put it in this blog yet. Don't make this if you are counting calories, but if you are not counting, it is delicious! Farrelly Favorite!
1 cup bread crumbs or crushed crackers
6 tablespoons margarine or butter, softened
3/4 tsp. pepper
2 small cans mushrooms, drained, optional
8 oz. cream cheese
1 chicken, cooked and shredded
1 stick margarine or butter
3 cans crescent rolls
Combine cream cheese, 6 tbsp. butter, pepper, and mushrooms, if using. Add chicken. Place bread crumbs in a seperate bowl, and melt the stick of butter and place in seperate bowl. Set aside. Open rolls and stretch. Put about 1/4 cup of chicken mixture in center of roll. Fold edges up and pinch to close. Roll the rolls first in melted butter and then in bread crumbs. Put on ungreased cookie sheet. Bake at 375 degrees for 15-20 minutes. Top with chicken gravy and serve with mashed potatoes, if desired.
1 cup bread crumbs or crushed crackers
6 tablespoons margarine or butter, softened
3/4 tsp. pepper
2 small cans mushrooms, drained, optional
8 oz. cream cheese
1 chicken, cooked and shredded
1 stick margarine or butter
3 cans crescent rolls
Combine cream cheese, 6 tbsp. butter, pepper, and mushrooms, if using. Add chicken. Place bread crumbs in a seperate bowl, and melt the stick of butter and place in seperate bowl. Set aside. Open rolls and stretch. Put about 1/4 cup of chicken mixture in center of roll. Fold edges up and pinch to close. Roll the rolls first in melted butter and then in bread crumbs. Put on ungreased cookie sheet. Bake at 375 degrees for 15-20 minutes. Top with chicken gravy and serve with mashed potatoes, if desired.
Spinach Salad
My friend, Callie, made this for us one night at dinner and it is so good! We loved it.
1 10 oz bag of fresh spinach
½ cup grated Swiss cheese
½ pound bacon cooked and crumbled
1/3 cup chopped red onions
Fresh sliced mushrooms
DRESSING (prepare night before and refrigerate until needed)
1 teaspoon poppy seed ½ cup sugar
½ cup red vinegar 1 teaspoon salt
½ cup olive oil 1 tablespoon chopped onion
Place dressing on salad toss and serve
1 10 oz bag of fresh spinach
½ cup grated Swiss cheese
½ pound bacon cooked and crumbled
1/3 cup chopped red onions
Fresh sliced mushrooms
DRESSING (prepare night before and refrigerate until needed)
1 teaspoon poppy seed ½ cup sugar
½ cup red vinegar 1 teaspoon salt
½ cup olive oil 1 tablespoon chopped onion
Place dressing on salad toss and serve
Friday, November 20, 2009
Cookies using Cake Mix
1 cake mix (any flavor)
½ cup oil
2 eggs
½ cup chocolate chips (if you are making chocolate chip cookies)
Mix altogether and bake at 350 degrees for 8-10 minutes.
Easy and Yummy!
½ cup oil
2 eggs
½ cup chocolate chips (if you are making chocolate chip cookies)
Mix altogether and bake at 350 degrees for 8-10 minutes.
Easy and Yummy!
Easy Strawberry Shortcake
My friend, Nisha, showed my this recipe. It tastes great, looks beautiful, and takes minutes to make. literally.
1 Angel Food Cake (with Round center)
1 Large Package of Frozen Strawberries (16 oz)
1 Large Container of Cool Whip (16 oz)
Put the cake on a pretty serving tray.
Cut the cake in half (save the top) and scoop out the middle portion of the cake (save everything you have scooped out).
Put frozen strawberries in a bowl and add enough sugar to desired sweetness!
Mash.
Put this into the scooped out area (Saving some to fill the center of the cake).
Put cake top back on.
Fold together:THE The cake you scooped out and about 1 cup of cool whip and remaining strawberries. Fill the center with this. Frost cake with remainder of cool whip.
Done!
1 Angel Food Cake (with Round center)
1 Large Package of Frozen Strawberries (16 oz)
1 Large Container of Cool Whip (16 oz)
Put the cake on a pretty serving tray.
Cut the cake in half (save the top) and scoop out the middle portion of the cake (save everything you have scooped out).
Put frozen strawberries in a bowl and add enough sugar to desired sweetness!
Mash.
Put this into the scooped out area (Saving some to fill the center of the cake).
Put cake top back on.
Fold together:THE The cake you scooped out and about 1 cup of cool whip and remaining strawberries. Fill the center with this. Frost cake with remainder of cool whip.
Done!
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