Do you allow your kids to lick the mixer attachment or the spatula? This is one recipe that will have them begging - unless you beat them to it. This is the base for scrumptious, light and fluffy frosting and it just happens to be my favorite fruit dip. This is so much better than those pre-packaged fruit dips sold in stores. I've made this so many times and have tweaked the recipe over the years. My kids have been all too happy to be taste testers. Mix up a batch for your crew and serve with your favorite fruits. We especially like to pair this with strawberries, pineapple, and mango.
1 brick cream cheese, softened
1 pound 10X sugar
1 capful vanilla extract
1 large tub cool whip
(If you know me in real life then you are aware of my disdain for cool whip. I don't use it - except in this recipe. We prefer fresh cream whipped and sweetened at home but cool whip holds up better for this recipe.)
In mixing bowl combine cream cheese and extract. Mix/beat on high until creamy. Slowly add sugar, being careful to scrape down the sides of the bowl. When mixture is smooth fold in cool whip.
You can jazz up the dip by adding 1 can of crushed pineapple (extremely well drained).
Store covered in refrigerator for up to 1 week. I'll share other uses for this base soon.
Enjoy!
Showing posts with label From My Kitchen. Show all posts
Showing posts with label From My Kitchen. Show all posts
Monday, June 20, 2011
Sunday, June 12, 2011
Fudge
We're planning themed fun nights for our church kids every Wednesday night during the summer. I decided that we'd have a Christmas in July night next month. My motivation for planning this night probably wasn't entirely selfless. Who am I kidding? It definitely wasn't selfless. I love Christmas and all the traditions that go along with it. We're going to encourage the kids to wear green and/or red and let them decorate cookies. We're going to sip frozen hot chocolate while we read the Christmas story. Then we're going to make ornaments. Aren't you feeling giddy just thinking about it?
Family traditions are great, they give us a sense of belonging. Certain foods and activities always remind us of special occasions shared with loved ones. Just say coconut cake and my mind instantly turns to Easter. Mention sweet potato casserole and football and BAM! it's Thanksgiving. You get the idea. Lately I've been making an effort to do special things for my family just because. Bake a cake on Tuesday night just because. Have an all finger food dinner, pile up on the couch together, and watch Animal Planet just because you can. Why should we reserve our best (and usually most fattening) recipes for holidays? Why shouldn't we set the table with the fancy stuff and light candles just for our family? We can make any old day a special day.
All this thinking about Christmas, traditions, and recipes inspired me to make a treat for my family. We love fudge and we eat a ton of it (thus the boot camp experience) each December. We'll be enjoying our fudge early (and twice) this year. Try something new then sit back and smile while your husband or your kids wonder what in the world you're up to. Keep 'em guessing!
Easy Fudge
1 can sweetened condensed milk
1 bag semisweet morsels
3/4 bag butterscotch morsels
1 teaspoon vanilla extract (we also love almond)
Place first three ingredients in medium sauce pan. Melt over medium heat, stirring constantly. Add extract, stir well, and remove from heat. Pour immediately into a square pan. Place in refrigerator until set.
Yummy additions that can be mixed in along with the extract:
pecans, almonds, walnuts, peanuts
coconut
marshmallows
candied dried fruit (think fruitcake)
white chocolate chips
peanut butter chips
crushed oreos
Enjoy!
Family traditions are great, they give us a sense of belonging. Certain foods and activities always remind us of special occasions shared with loved ones. Just say coconut cake and my mind instantly turns to Easter. Mention sweet potato casserole and football and BAM! it's Thanksgiving. You get the idea. Lately I've been making an effort to do special things for my family just because. Bake a cake on Tuesday night just because. Have an all finger food dinner, pile up on the couch together, and watch Animal Planet just because you can. Why should we reserve our best (and usually most fattening) recipes for holidays? Why shouldn't we set the table with the fancy stuff and light candles just for our family? We can make any old day a special day.
All this thinking about Christmas, traditions, and recipes inspired me to make a treat for my family. We love fudge and we eat a ton of it (thus the boot camp experience) each December. We'll be enjoying our fudge early (and twice) this year. Try something new then sit back and smile while your husband or your kids wonder what in the world you're up to. Keep 'em guessing!
Easy Fudge
1 can sweetened condensed milk
1 bag semisweet morsels
3/4 bag butterscotch morsels
1 teaspoon vanilla extract (we also love almond)
Place first three ingredients in medium sauce pan. Melt over medium heat, stirring constantly. Add extract, stir well, and remove from heat. Pour immediately into a square pan. Place in refrigerator until set.
Yummy additions that can be mixed in along with the extract:
pecans, almonds, walnuts, peanuts
coconut
marshmallows
candied dried fruit (think fruitcake)
white chocolate chips
peanut butter chips
crushed oreos
Enjoy!
Thursday, June 9, 2011
A Side For All Seasons
Every gal needs a versatile side dish in her recipe file. This one is so simple that you can adopt it as your no-brainer side. What do I mean by that? After just a few tries you'll be able to make this with your eyes half closed after a night of sleep deprivation. You'll be whipping it up with one hand while slicing hot dogs into bite sized pieces with the other hand, talking on the phone, and using your toes to pick up the paper towels your kids have strewn all over the kitchen floor. All the while you won't even notice the toddler attached to your leg.
Corn Casserole
1 can corn, drained
1 can creamed corn
1 stick butter, melted
1 box jiffy cornbread mix
Mix all ingredients and pour into 9X13 dish. Bake at 350 degrees until set.
Variations:
Add 1 cup sour cream to give your casserole a softer texture
Replace plain corn with mexican corn and mix in 1 cup shredded cheese
This casserole travels well and can be served at room temperature. It's ideal for potlucks as it pairs well with most any meat. It will disppear quickly and you'll get lots of requests for the recipe. My pantry is always stocked with the ingredients for this dish. It's perfect as a last minute addition to family meals. Enjoy!
Corn Casserole
1 can corn, drained
1 can creamed corn
1 stick butter, melted
1 box jiffy cornbread mix
Mix all ingredients and pour into 9X13 dish. Bake at 350 degrees until set.
Variations:
Add 1 cup sour cream to give your casserole a softer texture
Replace plain corn with mexican corn and mix in 1 cup shredded cheese
This casserole travels well and can be served at room temperature. It's ideal for potlucks as it pairs well with most any meat. It will disppear quickly and you'll get lots of requests for the recipe. My pantry is always stocked with the ingredients for this dish. It's perfect as a last minute addition to family meals. Enjoy!
Tuesday, June 7, 2011
Company's Comin'
Every gal needs a go-to meal for entertaining. If said meal is comfort food - score! If that same meal is made by following a proven no fuss recipe - double score! If that meal can be assembled and put on to cook 6 hours before guests arrive - OK, let's not get carried away with it - but you know what I mean. I love making this pot roast. I also love the fact that it frees me from last minute fussing in the kitchen. I need to take advantage of that eleventh hour adrenaline rush to organize the toy store that materializes in my living room each and every.single.time.we're about to have company. Then I have time to sweep up the smorgasbord of kiddie snacks that has been laid out beneath the dining room table. You know the scene... smooshed things, slimy things, and various unsuspecting animal shaped confections that have been mutilated beyond recognition. Then there's that sticky spot. What could that be? Hmm, for a moment I reason that the sticky spot could prove useful for keeping the toddler still. How long would that sticky spot affix her diaper (and her squirmy self) to the floor? OK, you get the picture. I need a few minutes to tidy up before I open the door to our guests. If I'm lucky I'll have about 90 seconds to change out of my house cleaning clothes (a topic for another day), brush my hair, and maybe even apply some lip gloss.
The doorbell rings, I sweep open the door with a flourish and say,"Y'all come in." They say something about the food smelling delicious and I know that they're right. I've been smelling it for hours and at this point I'm starving. My stomach is clinging to my ribs the same way that a seventh grade boy keeps his back glued to the wall at a junior high dance. I hurry them in. I pop the rolls into the oven and less than ten minutes later we're digging in. I bet you're thinking gee, she sure took the long way around to tell me that this recipe won't stress me out. Well madam, I concur. I always take the long way around. That's just how I roll. That's right, I just used the word concur and the phrase how I roll in the same paragraph. Don't try to understand, just go with it. My mind never stops. I'm engaged in a constant dialogue in my mind and sometimes it slips out. You endured my explanation so onto your reward:
No-Fail Pot Roast
2-3 pound rump roast (just trust me on this -don't try another cut)
1 can cream of mushroom soup
1 envelope onion or onion-mushroom soup mix
6 peeled medium sized potatoes
1 bag of carrots peeled and cut into halves or thirds
1 pkg fresh green beans washed and ends removed (optional)
salt,pepper,garlic powder
Preheat oven to 350 degrees. In a large sturdy pot whisk together the soup, soup mix, and 2 cans water. Rub the roast generously with salt (coarse or kosher salt if available),pepper, and garlic powder. Place the roast in the pan with the fatty side facing up (this is important). Salt and pepper your veggies and toss them in. I place potatoes on the bottom and then pile the carrots and green beans on top. Cover tightly with foil. Place in the center of oven and bake for 6 hours. Don't peek, just let the magic happen. After about 3 hours you will smell a magnificent aroma and be convinced that the roast is done. Don't fall for it. When the timer goes off simply remove the pot and let it sit. Just before serving slice the pad of fat off the top of the roast then place the roast on a platter (it will be falling apart) and surround it with the veggies and pour some of the liquid over the top.
Rolls are a must with this meal. When you remove the roast simply pop the rolls in to brown while you arrange the roast and trimmings on the platter. You can serve this with additional side dishes if you like. Some of my favorites are: corn casserole, squash casserole, and just good old fashioned macaroni and cheese. Make one or make 'em all. Do what works for you.
The doorbell rings, I sweep open the door with a flourish and say,"Y'all come in." They say something about the food smelling delicious and I know that they're right. I've been smelling it for hours and at this point I'm starving. My stomach is clinging to my ribs the same way that a seventh grade boy keeps his back glued to the wall at a junior high dance. I hurry them in. I pop the rolls into the oven and less than ten minutes later we're digging in. I bet you're thinking gee, she sure took the long way around to tell me that this recipe won't stress me out. Well madam, I concur. I always take the long way around. That's just how I roll. That's right, I just used the word concur and the phrase how I roll in the same paragraph. Don't try to understand, just go with it. My mind never stops. I'm engaged in a constant dialogue in my mind and sometimes it slips out. You endured my explanation so onto your reward:
No-Fail Pot Roast
2-3 pound rump roast (just trust me on this -don't try another cut)
1 can cream of mushroom soup
1 envelope onion or onion-mushroom soup mix
6 peeled medium sized potatoes
1 bag of carrots peeled and cut into halves or thirds
1 pkg fresh green beans washed and ends removed (optional)
salt,pepper,garlic powder
Preheat oven to 350 degrees. In a large sturdy pot whisk together the soup, soup mix, and 2 cans water. Rub the roast generously with salt (coarse or kosher salt if available),pepper, and garlic powder. Place the roast in the pan with the fatty side facing up (this is important). Salt and pepper your veggies and toss them in. I place potatoes on the bottom and then pile the carrots and green beans on top. Cover tightly with foil. Place in the center of oven and bake for 6 hours. Don't peek, just let the magic happen. After about 3 hours you will smell a magnificent aroma and be convinced that the roast is done. Don't fall for it. When the timer goes off simply remove the pot and let it sit. Just before serving slice the pad of fat off the top of the roast then place the roast on a platter (it will be falling apart) and surround it with the veggies and pour some of the liquid over the top.
Rolls are a must with this meal. When you remove the roast simply pop the rolls in to brown while you arrange the roast and trimmings on the platter. You can serve this with additional side dishes if you like. Some of my favorites are: corn casserole, squash casserole, and just good old fashioned macaroni and cheese. Make one or make 'em all. Do what works for you.
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