This gallery contains 9 photos.
Today is grilled cheese day … yeah! I love grilled cheese sandwiches …sometimes I add sliced tomatoes. Today I made …
Grilled Cheese…No… It’s Dessert
12 Friday Apr 2013
Posted in Dessert
Category Archives: Dessert
Strawberry Cheesecake Ice Cream
05 Wednesday Sep 2012
Posted in Dessert
This gallery contains 5 photos.
It is September … already! Halloween merchandise is popping up in stores … Christmas too! I know it happens every …
Easy pudding with berries
20 Wednesday Jul 2011
Posted in Dessert, Sugar Free
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My sister-in-law, Georgia, has been here on vacation and is on her way home to Tennessee. We usually get to see her only once a year and had a good-bye dinner the other night … I was asked to bring dessert. I needed to use whatever I had at home and because there was no time for a grocery store trip. Seven people would be at the dinner … four of which are diabetic and I know that they rely on sugar-free instant pudding as a safe dessert. There were strawberries in the fridge that “needed” to be used. So, I came up with this combo and it was sooo simple and fast!
This is what I used … strawberries, sugar-free (or regular) instant pudding mix, milk, cream cheese and vanilla bean paste …
In a mixing bowl, beat softened cream cheese and vanilla bean paste …
Add milk … and pudding mix
Beat until smooth …
Scoop into dessert dishes …
Top with berries …
Garnish with whipped cream, if desired …
Easy pudding with berries
4 ounces softened cream cheese
1 teaspoon vanilla bean paste (vanilla extract may be substituted)
3 cups milk
1 box (6 serving size) instant vanilla pudding mix (regular or sugar-free)
2 – 2 1/2 cups sliced strawberries (other berries may be substituted)
Whipped cream for garnish
In a medium mixing bowl, beat cream cheese and vanilla until smooth. Add milk and pudding mix … beat until smooth. Scoop into dessert dishes. Top with berries and chill until ready to serve. Top with whipped cream if desired.
Serves 8
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Topless S’mores Bars
26 Sunday Jun 2011
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Do s’mores need graham crackers on the top and bottom? I have been wanting to make a s’mores creation for some time … but I really wanted to see the golden marshmallow … the result is what you see … topless s’more bars.
Thank goodness for family … they are always willing to be members of the “test kitchen” a.k.a. guinea pigs. Normally I think of s’mores with warm marshmallows and melty chocolate … but the consensus was “refrigerate them to chill the chocolate” … I agree. I liked using the StackerMallows … they made perfect cutting lines for servings!
You will need StackerMallows, milk chocolate chips, graham cracker crumbs, sugar and butter …
Mix the graham cracker crumbs and sugar …
Melt the butter … mix it well with the graham cracker crumbs and sugar …
Press the crumb mixture into a 9″ x 13″ pan …
Sprinkle the chocolate chips evenly over the crust …
Lay the StackerMallows on the chocolate chips … don’t let the marshmallows touch the side of the pan … 30 marshmallows fit just right …
Pop them in the oven … s’mores need toasted marshmallows …
Topless S’mores Bars
2 cups graham cracker crumbs
1/2 cup sugar
3/4 cup butter (1-1/2 sticks)
2 cups milk chocolate chips
30 StackerMallows (about 1/2 of a bag)
Mix graham cracker crumbs and sugar. Melt butter and stir into crumb mixture. Spread mixture and press into bottom of 9″ x 13″ pan. Sprinkle chocolate chips evenly over crust. Lay StackerMallows in a single layer over chocolate chips. Bake at 400° for about 12 minutes or until marshmallows are golden. Cool or chill and serve. 30 servings
Creamy Lemon Ice
21 Tuesday Jun 2011
Posted in Dessert
In celebration of the first day of summer I made my first batch of lemon ice … cold, sweet, creamy and fat-free! I have had this recipe for many years … it calls for half-and-half … wonderfully creamy half-and-half … not exactly Weight Watcher friendly. Have you ever tried fat-free half-and-half? I have used it in other recipes … even corn chowder … it works well and tastes good. So … for the first time I used it to make lemon ice. The results … wonderful … at least in my opinion. Of course the real stuff is excellent … but my waistline needs all the help it can get.
The real inspiration for making this is … it is summer … it has been hot in southern California … we finished picking all the lemons off the tree … I had fat-free half-and-half in the fridge … and actually had ripe berries on the vine!
This is what you will need … lemons, sugar and fat-free (or regular) half-and-half … a zesting tool and a reamer are helpful …
Stir together the half-and-half and sugar until the sugar dissolves …
Zest your lemon … then juice it … I used 1 medium and 1 small lemon (I have Meyer lemons which are very juicy) …
Stir in the lemon juice and zest …
Pour into a shallow 9″ x 13″ pan … cover tightly … pop in the freezer … try to wait patiently for 4 hours … cut in squares or scoop …
Creamy Lemon Ice
2 cups (1 pint) half-and-half or fat-free half-and-half
1 cup sugar
1 tablespoon fresh lemon zest
1/3 cup freshly squeezed lemon juice
Berries (optional)
Stir together the half-and-half and sugar until the sugar dissolves. Stir in lemon juice and zest. Pour into a shallow 9″ x 13″ pan. Cover tightly. Freeze at least 4 hours. Cut in squares or scoop. Serve with berries if desired.
