Real Strawberry Milkshakes

These milkshakes have everything that the traditional ice cream version does, only they are made with real strawberries and all natural ingredients!

2 cups frozen strawberries
1 cup heavy whipping cream
1-2 cups milk
1-2 TBSP honey or raw sugar

Combine berries, cream, 1 cup milk and honey/sugar in blender. Slowly stream in milk as needed until smooth and creamy.

Makes 4 servings.  

Pumpkin Mocha Almond Coffee Creamer

3 TBSP pumpkin puree
1 TBSP cocoa powder
1 tsp vanilla extract
1 tsp almond extract
dash nutmeg (optional)
1 1/2 cup milk
1 cup half and half
sweetener of choice (I don't take sweetener in my coffe but prefer 1 TBSP agave. Base this on how much sugar you normally take, about 1 TBSP per tsp you would put in a coffee.)

Combine ingredients in a saucepan over medium heat. Whisk well until combined and stir avoid to avoid scalding. Heat just until bubbles begin to form at the edges and remove from burner.

No-Box Brownies

1/2 cup vegetable oil
1 cup raw (turbinado) sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt

Preheat oven to 350 degrees and grease a 9x9 inch baking pan.

In mixer bowl, beat together the oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt in a separate bowl and gradually add into mixing bowl until well blended. Pour into baking pan.

Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let cool before cutting into squares.

Pumpkin Pie Latte Creamer

1 cup half and half
1 cup milk
2 TBSP pumpkin puree
1 TBSP* agave nectar or raw sugar ( I don't drink coffee sweet, no sugar when I have regular Joe)
2 tsp vanilla extract
1 tsp pumpkin pie spice, cinnamon, or allspice (or other favorite fall spice blend)
fresh grated nutmeg or pinch of dried nutmeg to taste

Mix ingredients in a small saucepan and heat over medium heat until edges just begin to lightly bubble, whisking constantly.

Serve immediately, or refrigerate in an airtight container and shake well before use. Makes about 2 1/2 cups.

*You may want to add more to account for personal taste. Add sweetener 1 TBSP at a time to the warm cream mixture and taste. You may also substitute your favorite artificial sweetener.

Need to use the rest of that can of pumpkin? Try:
Pumpkin Polenta
Pumpkin Ancho Chili
Pumpkin Waffles
Cranberry Walnut Pumpkin Bread
Pumpkin Grilled Cheese
Sausage Spinach and Pumpkin Ziti

Quick Coconut Rice Pudding

This is a great way to use up some leftover white rice, especially the Chinese takeout kind.

1 box (large-6 serving) vanilla pudding
3 c. milk
1 c. cooked white rice
1 c. shredded coconut (sweetened)
1/4 tsp cinnamon

In a saucepan, bring milk. cinnamon, and pudding mix to a full rolling boil over medium heat, constantly stirring.

Toast coconut on a small baking sheet in a toaster or conventional oven. Watch closely that it doesn't burn. Reserve 1/4 c. of coconut, and mix remainder into pudding with the rice. Stir until well combined, and pour into a glass bowl. Top with remaining coconut and let set in the fridge at least 30 minutes. May be served warm or cold.

Cherry Almond Crumble

1/2 c raw almonds
1 c whole wheat flour
1/4 c brown sugar
1/4 c white sugar
1/2 stick of butter
1 can cherry pie filling

Heat oven to 400 degrees. Spray a 9" glass pie plate with cooking spray, add pie filling to the bottom.

In a food processor, chop almonds. Add flour, sugar and butter and pulse until ingredients combine and make coarse crumbs. Pour the crumb mixture over the cherry pie filling.

Bake for 15-20 minutes until the top is golden brown.

Whipped Cream Frosting

Pompa's Birthday Cake

1 8oz block cream cheese
1/2 c powdered sugar
1 tsp vanilla extract
1 tsp almond extract
2 c heavy cream

In a mixing bowl with the whisk attachement, beat first 4 ingredients until smooth and well combined. Slow pour in the heavy cream and whisk on high speed until firm and stiff peaks form.

I remember as a little girl my birthday cake would be chocolate with homemade whipped cream and strawberries. Not only is this a light summery version of chocolate cake but now it makes me feel like I went back 25 years in time.

Cinnamon Sugar Sticks

1 c warm water (110-115 degrees F)
2 TBSP milk
1 1/2 TBSP oil
3 TBSP honey
2 TBSP brown sugar
1 teaspoon salt
1 1/2 c Bread Flour flour
1 1/2 c whole wheat flour
2 tsp instant active dry yeast
1 tsp cinnamon
1 TBSP flax seeds
1/8 cup rolled oats

Mix first 6 ingredients in the bowl of a mixer.

Combine flour and yeast and add to the mixer bowl. Add remaining ingredients. Knead until dough is smooth and elastic, 10-15 minutes. Spray dough and bowl with cooking spray and turn dough to coat. Cover with a towel and let sit in a warm place for 45-60 minutes until doubled in size.

Punch dough down and knead again for a few minutes. Roll out into a large rectangle, about 14x20". Use a pizza butter to cut dough into 1/2" strips. Twist each strip and lay on a cookie sheet, leaving 1" between each. Let sticks rise in a warm place for about 30 minutes.

Bake bread sticks in a 350 degree oven for 20 minutes. Remove from oven, and brush with melted butter. Sprinkle with cinnamon and sugar.

Decadent Peanut Butter Cup Shake

1/4 gallon of chocolate ice cream, partially softened (half a box)
1 c nonfat vanilla yogurt
skim milk
1 tsp vanilla extract
1/2 c smooth peanut butter

Scoop ice cream into blender. Add yogurt, vanilla, and peanut butter and cover with milk. Blend until smooth.

Fat Free Ginger Peach Frozen Yogurt

1 can sliced peaches in light syrup
2 c non fat plain yogurt
1-2" ginger root, grated

Puree peaches in a blender, add yogurt and grated ginger root. Pulse until blended.

Pour into ice cream maker and churn for 25 minutes.

STATS:
80 calories, 16 carbs, 0 g fat, 5g protein, 17g sugar, 100 mg sodium

Chocolate Walnut Fudge

5 c. sugar
1 1/2 tsp. salt
1 stick butter or margarine
10 oz. evaporated milk (1 1/3 c.)
15 oz Marshmallow Fluff
1 1/2 tsp vanilla extract
24 oz. semi-sweet chocolate pieces
1 c. chopped walnuts or pecans

Grease a 13X 9-inch baking pan; set aside. In large saucepan combine the first 5 ingredients. Stir over low heat until blended.

Increase heat to Medium and bring to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly for 5 minutes (use Soft-Ball test).

Remove from heat, stir in extract and chocolate until chocolate is melted. Add 1/2 of the nut pieces and stir in. Turn into greased pan and cool. Cover with the rest of the nut pieces. Makes 5 pounds.

Monkey Munch

Some people call this Puppy Chow, some Muddy Buddies. Either way it is YUMMY!
9 cups Chex cereal (any variety)
1 cups semi-sweet chocolate chips
1/2 cup creamy peanut butter
1/4 cup butter
1 tsp vanilla
1 1/2 cup powdered sugar

Put chocolate, peanut butter, and butter in a microwaveable casserole dish. Heat 60 seconds, stir, and then return in 30 second increments until everything is smooth and melted. Add vanilla.

Measure cereal in a large bowl. Pour chocolate mixture over cereal and stir well. Add powdered sugar and toss well to coat. (I use a large Tupperware bowl that has a lid so I can shake it up).

Pour onto a baking sheet  and cool in the fridge. Store in a gallon bag or the bowl you used to toss the mix and divide into 1 cup size gift portions.

Candy Cane Fudge

This is also known by some as "that pink stuff". Its pretty, its creamy, it tastes just enough like candy canes without being too strong, and the mint helps offset the sweetness of the fudge. I have even had a few people tell  me they don't like fudge, but love this one.

5 c. sugar
1 1/2 tsp. salt
1 stick butter or margarine
10 oz. evaporated milk (1 1/3 c.)
15 oz Marshmallow Fluff
1 1/2 tsp peppermint extract
6-8 drops pink food coloring
24 oz.  white chocolate pieces
1  c. chopped candy canes or starlight mints (I use the food processor or crush them in a ziploc with a hammer)

Grease a 13X 9-inch baking pan; set aside. In large saucepan combine the first 5 ingredients. Stir over low heat until blended. Increase heat to Medium and bring to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly for 5 minutes (use Soft-Ball test). Remove from heat, stir in food coloring, extract and chocolate until chocolate is melted. Add 1/2 of the candy pieces and stir in. Turn into greased pan and cool. Cover with the rest of the candy pieces. Makes 5 pounds.

My Mom's Chocolate Chip Peanut Butter Bar....and my Chocolate Peanut Butter Chip Bars

When I was little my mom always made these yummy little treats when we were going to a party. I recently found the recipe and made them again, and then got the idea to flip them for my chocolate loving friends.

Nonny's Bars                                                             
1 box yellow cake mix
2 eggs
1/3 c water
1/4 c softened butter
1 c crunchy peanut butter
1 bag chocolate chips

Heat oven to 375 degrees.

Heavily grease a 13X9" baking pan.

Beat eggs, water, butter and peanut butter to blend. Add the cake mix, 1/2 a box at a time. Stir until mixed well and fold in chocolate chips.

Bake 20 minutes until a toothpick comes out clean.

FLIP IT!
Substitute chocolate cake for the yellow, and peanut butter chips for the chocolate.

Megan's Peanut Butter Pie

Easy and delicious all in one.

1 pre-made chocolate pie crust
1 c smooth peanut butter
8 oz cream cheese
1 c whipped topping
1 c semi-sweet chocolate chips

Whip peanut butter, cream cheese, and whipped topping until smooth. Spread in pie crust.

Put chocolate chips in a microwave safe bowl. Heat 30 seconds and stir. Repeat heating for 30 seconds and stirring until fully melted and fluid but be careful not to scorch.

Use a spoon to drizzle chocolate over the pie. Keep refrigerated.

Lemon Shortbread or Roll-out Cookies

1 c. unsalted butter (2 sticks)
1 egg
1 1/2 c. white sugar
1 1/2 tsp real vanilla extract
1/2 tsp lemon extract
2 3/4 c.  white flour
2 tsp baking powder
1/2 tsp salt

Heat oven to 400 degrees.

In a mixing bowl, cream butter and sugar until fluffy. Beat in egg and extracts.

In a separate bowl, mix flour, baking powder and salt. Add flour mixture to butter mixture one cup at a time, mixing well in between each addition. Use at room temperature, do not refrigerate.

Divide dough into 2 halves. Using a well floured flat surface, roll one ball at a time out to 1/8" thickness. Use well floured cookie cutters to form shapes, or use a glass to make circles.

 Bake on an ungreased cooke sheet for 5-8 minutes, depending on the size of the cookie. Remove from the oven as soon as the edges begin to lightly brown. Completely cool on rack before decorating or serving.

 Makes about 3 dozen cookies depending on size.