Popsicles

P.S. here. I love making popsicles. And now that i have discovered that yogurt pops are a thing, they are sorta easy to make in China. So here are some I have tried.

Oreo Yogurt Pops

I made these super easy (and possible to make in China!) and yummy Popsicles, and they where quite good. Even though they had yogurt, they still tasted really good. I would have added more Oreos, but that's just because I love Oreos. Also, I used normal oreos, rather than Birthday Cake ones.

Squirt liked them.

Bannana and Peanut Butter Yogurt Pops
These where super easy. I used a blender, since I don't have a food possessor in China, and I added a drop of vanilla to the plain yogurt, because I at least, think plain yogurt is discutsing. These are still in the freezer, so I'll update this when they come out.



Here are some that i want to make this summer:
3 Ingredient Strawberry and Banana Popsicles
4 Ingredient Strawberry Popsicles
Strawberry and Kiwi Popsicles
Chocolate Yogurt Pops
Banana Ice Cream Pops

Peanut Butter No-Bakes

aka Peanut Butter Rolled Oat Clusters

My brother always made these growing up.  It's probably the only thing he ever cooked.  Now Jed makes them.  Pretty soon Buddy will be making them as well because he requests them as our Family Home Evening treat each week.

Ingredients:
  2 cups sugar
  1/2 cup milk
  1/2 cup butter
  1/8 tsp salt
  1 cup peanut butter
  1 tsp vanilla
  3 cups rolled oats
  *optional: 1/3 cup cocoa

Directions:
  Combine sugar, milk, butter, salt in 3 quart pot; stir.  Bring to a full boil for exactly one minute.  Remove from heat. Add peanut butter and vanilla.  Stir until smooth.  Add rolled oats; mix well.  Cool slightly until mixture holds shape.  Drop by spoonfuls onto wax paper and let cool.

Apple Recipe Round-up

So far, I've made:
2 quarts of apple sauce (recipe)
6 cups of apple butter (recipe)
1 apple pie (and one frozen apple pie filling) (recipe plus my
     favorite apple picture books)
1 batch of apple bundles (recipe)
Apple Chicken Curry (recipe)

Still to make:
Apple Dumplings (recipe)
Apple Bread/Muffins (recipe)  - yummy, but not as good as a remembered it
Apple and Onion Stuffin' with pork chops (recipe) - 
     yummy, although I like the stuffing recipe further down the list better.
Apple Pie Pastries (recipe)
Apple-Stuffed French Toast (recipe)
Mini Caramel Apples (recipe)
Apple Fritters (recipe)
My sister-in-law's Thanksgiving Stuffing (sort of, but not quite,
      like this recipe)  -yummy, even my husband, who HATES stuffing, liked it.
Apple Strudel Muffins (recipe) - can't find cinnamon chips anywhere!
Sour Cream Apple Bars (recipe)-  
     YUMMY!  I would use all the apples I have remaining (about a peck) to make these over and over again if it didn't mean getting extremely fat and not trying any other recipes.
Apple Fritters (recipe) - Yummy!

Apple recipes I love, but probably won't get around to this time:
Glazed Apple Pie Squares (recipe)
Carver Salad (recipe)
Taffy Apple Pizza (recipe)
Apple Dip (recipe)*
Candy Bar Apple Salad (recipe)

Apples recipes I plan to try, just maybe not this time:
Caramel Apple Crisp (recipe)
Apple Crisp (recipe)
Peabody's Apple Turnovers (recipe)
A list of Martha Stewart Apple recipes that caught my eye (here)
Upside Down Apple Tart (recipe)
Candied Apple Pie Cheesecake (recipe)
Apple Turnovers  (recipe)
Bavarian Apple Tort (a friend's recipe, but close to recipe
      minus the raspberry jam and switch out almonds for walnuts)
Caramel Apple Sticky Buns (recipe)
Apple Dumplings (recipe)
Apple Fritter (recipe)


*The recipe I use is my friend Kristi's, but it's very similar to the one I link to.  The main difference is it makes a smaller batch and uses white sugar in addition to brown.  I should also note, this freezes well.  I actually have a little tub in my freezer I should pull out to dip all our apples in.

Apple Fritters

I just tried these... yummy.  I substituted apples for the pears called for, and left out the currants. 

Cookie Pie

I had a homeschool park day* last Friday that involved bringing a favorite pie to share. I forgot all about this until the night before. And I'm not really a pie person but if I did have to pick a favorite, they would all be pudding or ice cream based. Not something that would hold up at the park on a hot summer day. I looked around online and settled on a cookie pie. It turned out great. It's my new easy dessert of choice. I've already made it three times in the past week. It reminds me of the giant holiday cookies you can get from Mrs. Fields lathered in frosting. Mmmm.

Here's the recipe:

Ingredients:
1 1/2 cups flour
1/2 tsp baking soda
1/8 tsp salt
1/2 cup softened butter
1/2 cup brown sugar
1/4 cup sugar
1/2 tsp vanilla
1 egg
1 2/3 cups chocolate chips

Directions:
Preheat oven to 325. Mix flour, baking soda and salt. Set aside. Mix sugars, butter, and vanilla. Add egg. Mix the two mixtures together. Add 1 cup of chocolate chips (I used half milk chocolate, half miniature semi-sweet). Press into 9 inch, greased, pie plate. Sprinkle remaining chocolate chips on top. Bake for 25-30 minutes. Cool slightly. Serve topped with ice cream.




*Which fell on the same morning as a big storm, and we were almost an hour late, and the only ones that showed up. At least we got to eat the whole yummy pie ourselves.

Chocolate Layer Dessert

from The Essential Mormon Cookbook (but with my own crust and other corrections)
Ingredients:
1 box shortbread cookies
¼ cup butter (melted)

8 oz. tub lite Cool Whip knock-off (thawed)
2 (8 oz.) packages cream cheese (I use 1/3 the fat Neuftchatel) (at room temperature)
2 cups powdered sugar
2 (5.9 oz.) packages chocolate instant pudding
4 cups milk
2 tsp. vanilla
a handful of chocolate chips

Directions:
Crush shortbread cookies until fine.  Stir in butter.  Press in the bottom of a 9x13 pan.  Bake at 300 for 5-8 minutes.  Cool completely.
To prepare first layer, blend together thawed Cool Whip, cream cheese and powdered sugar.  Spread over cooled crust.  Refrigerate at least 2 hours.
For the second layer, combine pudding, milk and vanilla with an electric mixer at low speed until it begins to thicken.  Spread on top of cream cheese layer and refrigerate several hours or overnight. 
Before serving, garnish with grated chocolate chips. 
To serve, cut into squares.

Apple Pie Squares

Glazed Apple Pie Squares found here.

I made these for a Memorial Day BBQ today. Yum! The recipe calls for a 10x15 pan, I don't have one, but it worked fine in a 9x13 casserole dish. I'm horrible at pie crusts, so I just rolled the bottom crust directly into the pan and rolled out smaller pieces and laid them on top. It was fine... looked sort of cobbler-like.

Chocolate Chocolate Chip Cookies - Christmas Style

Chocolate Chocolate Chip Cookies - Christmas Style*

Mix:
2 cups butter (softened)
1 cup sugar
2 1/2 cups brown sugar
3 eggs
4 tsp. vanilla


In separate bowl, mix:
5 cups flour
1 1/2 TBSP. baking soda
1 cup cocoa


Mix all together - stir until crinkly (dough looks dry, it's okay).

Add 1/2 to 3/4 bag of mint Christmas M&Ms.
(If it's not Christmas, I use milk or white chocolate chips.)

Bake at 350 for 8-10 minutes.

These are delicious. I think I probably ate 2/3 of them myself... giving a few away and sharing a few with my husband, and letting my kids have tiny bites from mine.


*When I first posted this recipe in 2005, the mint M&Ms were small, like Plain M&Ms. When I added this picture in December 0f 2008, they are the size of Peanut Butter M&Ms and not as great for cookie making. I'm mad.

Fudgy Mint Squares

Fudgy Mint Squares

Not the recipe that I've been trying to hunt down for years, but these are pretty yummy. I think I originally got it from Taste of Home magazine.

Ingredients:
10 TBSP butter (no substitutes), divided
3 squares (1 oz each) unsweetened chocolate, chopped
3 eggs
1 ½ cups sugar
2 tsp vanilla extract
1 cup all-purpose flour
1 pkg (8 oz) cream cheese, softened
1 TBSP cornstarch
1 can (14 oz) sweetened condensed milk
1 tsp peppermint extract
4 drops green food coloring, optional
1 cup (6 oz) semisweet chocolate chips
½ cup whipping cream


Directions:
In a microwave safe bowl, melt 8 TBSP butter and unsweetened chocolate; cool slightly. In a mixing bowl, beat eggs, sugar and vanilla. Add the chocolate mixture; mix until blended. Gradually beat in flour. Spread into a greased 9x13 baking pan. Bake at 350 for 15-20 minutes or until top is set.

In a mixing bowl, beat cream cheese and remaining butter. Add cornstarch; beat until smooth. Gradually beat in milk and remaining egg. Add extract and food coloring. Pour over crust. Bake for 15-20 minutes or until center is almost set. Cool on a wire rack.

In a heavy saucepan, combine chocolate chips and cream. Cook and stir over medium heat until chips are melted. Cool for 30 minutes or until lukewarm, stirring occasionally. Pour over cream cheese layer. Chill for 2 hours or until set before cutting.

Yield: about 4 dozen.

Cake Box Cookies and Homemade Oreos

Cake Box Cookies

Ingredients:

1 box of your favorite cake mix.
(Devil's Food is pretty rich... we've been liking Milk Chocolate Cake Mix lately.)
2 eggs
1/2 cup of oil.
Chocolate chips, M&Ms, etc. (whatever you want, however much you want)
(Or, to be healthy, add two eggs, 1/4 cup oil, and a 1/4 cup applesauce).

Directions:
Mix ingredients together. Scoop onto making sheet.
Bake at 350 for 8-10 minutes, until cracked on top.


Variation: Homemade OREOS

Ingredients:
1 box Devil's Food Cake Mix
2 eggs
3/4 cup shortening

Frosting Ingredients:
1 cube butter (softened)
4 oz. cream cheese
1 1/2 cups powdered sugar
1 tsp vanilla

Directions: Mix together cake mix, eggs, and shortening. Roll into balls. (Try to make them the same size since they'll have to pair up). Bake at 350 for 7-10 minutes. Let cool completely.

Mix frosting ingredients until creamy. Don't soften butter too much. Spread between two cookies. Enjoy.

Ice Cream Sandwich Torte

I thought I'd share this fun summer recipe with you. It's easy, yummy, cold, and very kid friendly. You'll just need some space in your freezer.

I made this cake for my daughter's art birthday party a few years ago.

Above is the recipe from the Pampered Chef.
Below is the Pampered Chef official picture.
Here's the link to a similar recipe I just found.

Vanishing Oatmeal Raisin Cookies

Vanishing Oatmeal Raisin Cookies
(this is actually the recipe from the Quaker Oats Lid)

Ingredients:
1 cup (2 sticks) butter, softened
1 cup firmly packed brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt (optional)
1 cup raisins

Directions:
Heat oven to 350.
Beat together butter and sugars until creamy.
Add eggs and vanilla; beat well.
Add combined flour, baking soda, cinnamon and salt; mix well.
Stir in oats and raisins; mix well.
Drop by rounded tablespoonfuls onto ungreased cookie sheet.
Bake 10-12 minutes or until golden brown.
Cool one minute on cookie sheet; remove to wire rack.
Makes about 4 dozen.
For Bar Cookies: Bake 30 to 35 minutes in ungreased 9x13 metal baking pan.

Oatmeal Chocolate Raisin Cookies

Oatmeal Chocolate Raisin Cookies
A Pampered Chef Recipe

Ingredients:
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp pumpkin pie spice (or ground cinnamon)
1 cup butter, softened
3/4 cups packed brown sugar
1/2 cup granulated sugar
2 eggs
2 3/4 cups old-fashioned or quick oats
1 1/2 cups chocolate covered raisins
1 cup chopped pecans (optional)

Directions:
Preheat oven to 35o.
Combine flour, baking soda and pumpkin pie spice; mix well and set aside.
Beat butter and sugars until creamy. Add eggs and beat well.
Add flour mixture; mix well. Stir in oats, raisins and pecans, if desired.
Make into 1 1/2 inch balls, drop on cookie sheet about 2 inches apart. Flatten slightly.
Bake 13-15 minutes or until edges are golden brown.
Cool 3-5 minutes then move to cooling rack.
Makes 3 1/2 dozen. Store in tightly covered container

Mexican Chocolate Cream Pie

 
a Pampered Chef recipe

Ingredients:

1 refrigerated pie crust (from 15 oz. pkg.), softened as directed on package
1/2 cup semi-sweet chocolate chips, divided
1 container (12 oz.) Cool Whip, thawed, divided
1 pkg. (8 oz.) cream cheese, softened
1 cup milk
1 pkg. (3.9 oz.) chocolate instant pudding and pie filling
1 tsp. cinnamon

Directions:

Preheat oven to 425. Gently unroll crust onto lightly floured surface. Roll to an 11 1/2 inch circle. Place crust in pie pan pressing dough into bottom and up sides. Bake 10-12 minutes or until light golden brown. Remove from oven; cool completely.

Reserve 1 TBSP of the chocolate chips for garnish. Place remaining chocolate chips in microwavable dish, microwave, uncovered, on high for 1 minute, stirring every 10 seconds, until melted and smooth. Do not over heat. Spread chocolate over bottom of pie crust and up sides 1 inch.

Set aside 1 cup of Cool Whip.

Whisk cream cheese until smooth. Gradually add in milk until well blended. Add pudding mix all at once and cinnamon; whisk until smooth. The mixture will be very thick. Fold in remaining Cool Whip (left after setting aside one cup). Spoon filling into pie crust.

Grate reserved chocolate chips over top of pie. Pipe a decorative border around the edges of the pie using an open star tip on the Easy Accent Decorator (or some other icing/frosting device). Sprinkle with additional cinnamon (optional). Refrigerate at least 30 minutes or until ready to serve.

Yield: 12 servings

Oatmeal Cream Pies

In my haste to quickly write up all of my favorite oatmeal cookie recipes the other day, I forgot this one. Which I've made twice in a week now. Yummmm!


Oatmeal Cream Pies from Cottage Living

Ingredients

1 1/4 cups butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3 cups uncooked quick-cooking oats
Cream Filling (see recipe below)

Preparation

1. Preheat oven to 375°.

2. Beat butter and sugars at medium speed with an electric mixer until creamy. Add egg and vanilla, beating well.

3. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 3 ingredients in a bowl, stirring well. Add oats; stir well. Add to butter mixture; stir until well blended. Drop by rounded tablespoons 2 inches apart onto baking sheets lined with parchment paper. Bake at 375° for 10 minutes. Cool on pan 2 to 3 minutes. Remove cookies from pan; cool on wire racks.

4. Spread 1 tablespoon Cream Filling over each bottom side of half of cookies; top with remaining cookies, right side up.

Yield

Makes 3 dozen oatmeal cookies or 18 cream pies

Cream Filling

Prep: 5 minutes.

Ingredients

1/2 cup butter, softened
2 cups powdered sugar
1 to 2 tablespoons whipping cream
1 teaspoon vanilla extract

Preparation

1. Combine all ingredients in a medium bowl. Beat with an electric mixer on low speed until combined, scraping bowl. Beat on high until light and fluffy.

Yield

Makes 1 1/2 cups

Jan Moon , Cottage Living, SEPTEMBER 2004

Triple Cookies

I'm totally addicted to sweets. If I wasn't out of eggs right now (and I hadn't JUST made cookies on Saturday) I would be baking a batch of these cookies right now. They are my latest addiction. So yummy!

Triple Cookie

(Totally not its real name, but I got the recipe from my sister-in-law and she didn't attach a name to them so I've just been calling them Heather's cookies. But it gets all weird if you call them Heather's cookies and you don't even know Heather. )

Ingredients:

1 c. butter softened
3/4 c. firmly packed brown sugar
1/2 c. sugar
1 egg
1 1/2 tsp vanilla
2 1/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 bag Heath bar pieces (in baking aisle)
1 bag Chocolate chips
1/2 bag White chocolate chips

Directions:

Heat oven to 375.

Soften butter in mixing bowl. Add brown sugar, sugar, egg and
vanilla. Mix.

Add flour, baking soda and salt. Mix 2 more minutes.

Add in Heath pieces, chocolate chips, and white chocolate chips. It
seems like the ratio of stuff to dough is too high, but it works.

Scoop out w/the big scoop and flatten the balls. Cook
for 10-11 minutes. They still look really, really gooey. Let sit on
cookie sheet for 2 minutes before removing to cool. They'll set up
and finish cooking and be gooey in the middle.

Makes 24 w/the big scoop.