Strawberry Frozen Yogurt

This is just SO easy and SO AMAZINGLY GOOD!

Here's all you need:

2/3 Cup fresh or frozen strawberries

2/3 Cup sugar

 1 envelope whipped dessert topping mix

1 Cup low-fat milk

1 Cup nonfat yogurt

1 quart-sized zip lock freezer bag

Put strawberries and sugar in freezer bag. Zip closed, squeezing out excess air.

Mash strawberries and sugar together in the bag.

(my strawberries were frozen, so I waited for them to thaw a little for easier mashing)

Pour in the powdered whipped topping mix and milk.
Zip the bag closed and squeeze the mix to blend.

Open and add yogurt, seal tightly and squeeze mixture until well blended.
Keep at it until thoroughly mixed.

(If you have an immersion blender you can use it carefully inside the bag to blend if desired)

Put the bag in the freezer for a few hours to harden or freeze overnight.

You can obviously use any kind of fruit you like. I made this with some frozen papaya and WOW!

ENJOY!

Update: In place of the Dream Whip (for those of us here in PNG where you may not have it) I have used 1/3 C of milk powder. I didn't add extra sugar since it's sweet enough for me, but you could add a little more to taste.

Cake Mix Biscotti

I am a Biscotti maniac! I love to try different recipes of this wonderful cookie. Yesterday I needed something quick and I had some cake mixes in my cupboard that I would never get around to using. This recipe can be used with any cake mix (18 oz). As you can see below, I used a Carrot Cake mix here. I've also used a Lemon Cake mix before and added poppy seeds - YUM. So get creative because as you'll see, this is SO EASY!

This is all you need: 

1 Cake Mix

2 eggs 

1 Cup of flour

1/2 Cup butter (melted)

(nuts, chocolate chips, poppy seeds, or whatever creative addition will go with the flavor of cake mix)

Mix until it forms a ball of dough.

Divide dough in half and pat or roll out to about 1/2 inch thick (appx 5x8"). I put them on a silicone baking mat that I've cut in two to fit 2 small cookie sheets. You can use parchment paper or just grease the pan, but I find this the easiest for me. I use 2 cookie sheets because they fit in my oven best. You can put them together on one large cookie sheet as they won't spread much. Bake in a preheated oven at 350 for 30-35 minutes.

Remove from oven and cool for 10-15 minutes. Reduce oven temp to 325. If you baked these on baking mats or parchment paper, you can gently lift them off the cookie sheet to a rack to cool. If baked on a greased pan let cool on pan and remove carefully to cutting board.

Using a sharp knife, slice carefully into 1/2-3/4" slices. Try not to saw through the biscotti or it will break up. Place the slices back on the cookie sheet, cut side down (no need to grease pan at this point) and return to oven.

Bake for 7-8 minutes, turn slices over and bake another 7-8 minutes. Transfer to rack to cool.

I topped these with some melted white chocolate.

You can get very creative with biscotti at this point. For the lemon poppy seed biscotti I make a glaze with lemon juice and powdered sugar and spread on top. For chocolate or other biscotti you can dip in melted chocolate. The possibilities are endless! Now if only my diet allowed me to actually EAT these...

Surprise Monkey Bread

Ingredients 

1 Cup packed brown sugar

1/2 Cup Butter, cubed

2 Tubes (12oz each) refrigerated flakey buttermilk biscuits or crescent rolls

1/2 Cup Sugar

1Tablespoon ground cinnamon

1 package (8oz) cream cheese cut into 20 cubes

In a small bowl, heat the brown sugar and butter on high for 1 minutes or untill the sugar is dissolved; set aside

Flatten each biscuit into a 3-in circle. 
Combine the sugar and cinnamon; 

Sprinkle 1/2teaspoon in the center of each biscuit. 
Top with cream cheese cube

Fold dough over filling; pinch the edges to seal tightly

Pinch biscuits into ball shape; 
Layer half of the biscuits in a greased fluted tube pan, 

pour some of the brown sugar and butter mixture onto the layer and repeat the layers

Bake at 350 degrees for 40-45 minutes or until golden brown.

Immediately invert onto a serving platter. Serve warm.

Refrigerate leftovers. 

ENJOY!!!

Strawberries, SOUR Cream & Brown Sugar

This one is not so much a recipe but more of a way of life. Just ask my kids... This is how we love our strawberries and I challenge you to try it once.

 Yes, that is SOUR CREAM up there (not whipped cream) - Oh so delectable!

We usually pile on more sour cream than this before dipping in the brown sugar, but for the sake of those trying this for the first time, moderation is the key. 

Warning: This may be habit forming!

Coconut Bars

I am so excited to eat this tomorrow night! I used a pie pan rather than the pan it called for - thought thicker bars would be better - YUM

Ingredients: 

1 1/2 C graham cracker crumbs

1/2 C butter, melted

1 Can (14oz) sweetened condensed milk 

1 pkg (7oz) flaked coconut

2 C (12oz) semisweet chocolate chips

1/2 C peanut butter

In a small bowl, combine the graham cracker crumbs and butter. press into an ungreased 13in x 9in baking pan (I used a pie pan) 

Combine milk and coconut; carefully spread over crust. Bake 350degrees for 18-20 minutes or until lightly browned.In a microwave safe bowl,combine the chocolate chips and peanut butter. Microwave on high for 1 minute; stir. Microwave 30-60 seconds longer or until chips are melted; stir until smooth. Spread over warm bars. Refrigerate for 1 hour before cutting