Strawberry Mousse

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I love any flavor of mousse but so many of them use raw eggs that I don’t usually make them.  Yes, I know I can use pasteurized eggs but  for some reason, I don’t.  Anyway, this recipe doesn’t have any eggs at all.  It tasted like fresh strawberries which I loved.  I hate when I can’t taste the flavor.  It is also very easy to make.

A Strawberry Mousse

Strawberry Mousse

1 cup fresh strawberries
1 cup sugar
1 tbsp unflavored gelatin
1/2 cup cold water
1/2 cup hot water
1 tbsp fresh lemon juice
1 cup whipping cream

Place the strawberries and sugar in a blender and process until pureed. Let stand for 30 minutes.

In a bowl, soften the unflavored gelatin in cold water. Add the hot water and stir until the gelatin dissolves.

Add the gelatin mixture to the pureed strawberries and process in the blender to mix well. Add the whipping cream and whip for 5 minutes. The mixture will not whip up like whipping cream usually does.

Pour into 4 dessert dishes and chill for 2 to 3 hours or until set.

Makes 4 servings. I made 2 large servings instead of the 4.

Recipe adapted from Something’s Simmering

Happy Cooking!

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Apple Crumb Pie

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Mr. Meat Eater and I are pie people.  We like cake, too, but almost always choose pie over cake.   Even though we love pie, I don’t make it very often because we would eat too much.  Last week I had some apples that were well on their way to spoiling so the first thing that came to my mind was…pie!

I searched around and found a recipe on Allrecipes that I changed up to suit us.  It’s easy and delicious.  I used MUCH less sugar than the recipe called for ~ I used barely 1/4 cup since my apples were sweet and 3/4 cup just seemed like too much sugar to me.

Apple Crumb Pie

Apple Crumb Pie

Pie:
1 pie shell, unbaked
6 cups sliced apples
1 tbps lemon juice
2/4 cup sugar ~ I used less than 1/4 cup
2 tbsps flour
1/2 tsp cinnamon
1/2 tsp nutmeg

Topping:
1/2 cup flour
1/2 cup packed brown sugar
3 tbsp cold butter

Preheat oven to 375º.

Place sliced apples in a large bowl and sprinkle lemon juice over the apples. Mix the rest of the pie ingredients (except crust) in a small bowl and sprinkle it over the top of the apples and mix until all the apples are coated evenly. Spoon into unbaked shell.

In another small bowl, mix together the flour and brown sugar. Cut in the butter until the mixture looks crumbly. Sprinkle over filling in the pie shell. Cover loosely with aluminum foil.

Bake for 25 minutes. Remove foil and bake for an additional 25-30 minutes until the top is golden brown.

Cool and serve.

Makes 8 servings.

Happy Cooking!

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Key Lime Meringue Pie

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This pie was another key lime recipe I made for Mr. Meat Eater.  I was pleasantly surprised when I tasted it and had to have my own piece.  It was delicious and I’ll be making this pie again in the near future.

Now, the recipe for the filling called for 5 egg yolks and the meringue called for 4 egg whites.  I used 5 egg whites for the meringue ~ no sense in wasting that last egg white.  I also used Nellie and Joe’s key lime juice instead of fresh lime juice.  I also made my own graham cracker crust instead of using a bought one.  I just followed the directions on the box.  I always find the meringue on pies gets really sticky after the first day so it would be easier to cut the pie into slices before refrigerating for the night.

I’m sure I got this recipe from Pinterest and it is attributed to the Deen Brothers.

Key Lime Pie

Key Lime Meringue Pie

Filling:
5 large egg yolks
1 (14 oz) can sweetened condensed milk
2 tsps grated lime zest
1/2 cup key lime juice ~ I use Nellie and Joe’s
1/2 cup heavy cream
1 prepared graham cracker crumb crust

Meringue:
5 egg whites
6 tbsps sugar
1/2 tsp cornstarch
pinch of salt

Preheat oven to 325º.

In a medium bowl, mix together the yolks and condensed milk. Stir in the lime zest, lime juice, and cream. Pour into crust and bake for 20 minutes or until firm.

Increase oven temperature to 350º.

Meanwhile, using a mixer, beat the egg whites until soft peaks form. In a small bowl, mix together the sugar, cornstarch, and salt. Add the sugar mixture, a spoonful at a time, to the egg whites, beating between additions. Beat until sugar dissolves.

Spoon meringue over the hot pie filling. Bake for 10-12 minutes or until the meringue is golden.

Serve pie warm or at room temperature.

Makes 8 servings.

Happy Cooking!

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Rum Cake

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This was a favorite of ours years ago and I decided it was a good time to bring it back.  It’s very easy to make which is a plus!

This is the same Bacardi Rum recipe that was in every magazine in the 70’s and can now be found in almost every community cookbook published.  It’s a winner!

I just filled up the middle with fresh fruit but otherwise made exactly as the recipe states.

A Rum Cake

Rum Cake

Cake:
1 cup chopped pecans
1 pkg yellow cake mix ~ DO NOT add ingredients on the box
1 small box instant vanilla pudding
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup dark rum ~ I used spiced rum

Glaze:
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup dark rum ~ I used spiced rum

Grease a 10 inch tube pan or a bundt pan and sprinkle pecans over the bottom of the pan.

Mix together the cake mix, pudding, eggs, water, oil. and rum. Pour over the nuts in the prepared pan.

Bake at 325º for 1 hour or until toothpick inserted in the middle comes out clean. Cool in the pan for 10 minutes.

Invert onto a serving dish. I did it a bit different. I inverted onto a cookie sheet until it was glazed and then I carefully moved it to my serving plate.

For the glaze: Melt butter in a saucepan. Stir in the water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat and stir in the rum.

Brush glaze over the top and sides of the cake. Allow cake to absorb the glaze. Repeat until glaze is used up.

Makes 10-12 servings.

Happy Cooking!

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Key Lime Fudge

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Mr. Meat Eater loves all things key lime.  I, on the other hand, could cheerfully live without it.  Since he’s such a nice guy, I make something key lime once in awhile.

I had seen a picture of key lime fudge on Pinterest but there was no recipe attached (that makes me crazy, btw) so I hunted around and found this recipe on Real Mom Kitchen.  We had a few friends over and I was tired of making chocolate fudge so I decided to try this fudge.  Much to my surprise, everyone loved it!  I took a bite and found it was not as sweet as I thought it would be and I would have liked more lime taste to it.  Everyone else thought it was perfect as is.

For the crust, I just followed the pie crust recipe on the box of graham cracker crumbs (just like Real Mom Kitchen did) so I am not going to write it out here but if anyone needs it, let me know.

A Key Lime Fudge

Key Lime Fudge

Graham cracker crust following recipe on graham crumbs box
16 ounces white chocolate, finely chopped
14 ounce can of sweetened condensed milk
1 tbsp butter
1 lime, zested
3 tbsps key lime juice or lime juice ~ I use Nellie and Joe’s Key Lime Juice

Preheat oven to 350º and line a 9×9 baking dish with aluminum foil. Butter the foil and set aside.

Place the mixed graham crust ingredients and spread in the pan evenly and press down slightly when even.

Bake for 8-10 minutes or until lightly browned on the edges.

Remove from oven and let cool.

Place in a saucepan, the chopped white chocolate, sweetened condensed milk, and 1 tbsp butter. Cook on low heat until the chocolate has melted and the mixture is smooth. Remove from the heat and stir in zest and lime juice.

Carefully pour this mixture over the crumb crust and even out carefully with a spatula.

Cover and refrigerate for 12 hours.

Before cutting, sprinkle a few graham crumbs from the box if desired.

Using the foil, remove the fudge from the pan and cut into small squares. Discard foil.

Makes about 24 pieces of fudge depending on how large you cut the squares.

Happy Cooking!

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Red, White and Blue Trifle

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This trifle is another recipe that I’m reblogging since it’s perfect for July 4th.

It’s very easy to make and looks very patriotic.  You can make it with all sugar-free products like I do or use the regular products ~ it’s great with either.  This recipe uses help from prepared products, but you can always make yours from scratch.  I always use more fruit than necessary and I never use the banana since I’m not much of a banana fan.

Red, White, and Blue Trifle

1 1/2 cups cold milk
1 (4 ounce pkg.) cheesecake flavor instant pudding
1 (8 oz.) Cool Whip, thawed
16 ounce frozen pound cake, thawed
2 cups sliced strawberries
1 cup blueberries
1 cup sliced banana

Mix together the milk and pudding mix and beat with a wire whisk for 1-2 minutes or until well blended. Gently stir in the thawed Cool Whip.

In a trifle bowl or large glass bowl, layer half the cake cubes, half the fruit, and half of the pudding/Cool Whip mixture. Repeat layers, ending with pudding/Cool Whip mixture.

Chill at least 2 hours before serving.

Makes 12 servings

Happy Cooking!

The Great Shake 2012 ~ Thoroughly Modern Milkshakes by Adam Ried

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As you may have guessed from the title of this post, I am participating in The Great Shake 2012 along with several other bloggers.   I was contacted by Judy and she asked if I would like to participate and I jumped at the chance.  She sent me a copy of Adam’s book, Thoroughly Modern Milkshakes.  You may recognize Adam from American’s Test Kitchen, Cook’s Country, or as a columnist for The Boston Globe.

I LOVE this book!  There are so many wonderful recipes that it was difficult for me to choose.  My daughter and her husband happened to be here when I was trying to decide and between them and Mr. Meat Eater we went for….vanilla milkshakes.  We will never be accused of being trend setters.  BUT ~ this vanilla milkshake was the best one I have had in years and years.  I am looking forward to trying some of the others over the summer and I will blog about them when I do.

You NEED a copy of this cookbook if you are a lover of milkshakes!!!  Be sure to join us in a twitter chat tonight at 8 pm at #GreatShakes!

Ballistic Vanilla Shake
Recipe Courtesy of Adam Ried, Thoroughly Modern Milkshakes

1/2 cup cold milk, whole or lowfat ~ I used 2%
2 tsps vanilla extract ~ use pure vanilla
8 medium scoops French vanilla ice cream, softened slightly

Place the milk, vanilla, and ice cream in a blender and pulse several times to break up the ice cream. With the blender off, use a rubber spatula to mash the ice cream down into the blender blades. Continue pulsing and mashing the ice cream into the blades (with the motor off) until all the ingredients are well blended and the mixture moves easily in the blender making sure all is well blended.

Pour into a glass or glasses and serve at once.

Happy Cooking!

Brownie, Chocolate Chip, Peanut Butter Cup Treats

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Today, my recipe for Slow Cooker Garlic Mashed Potatoes is the recipe of the week at Gooseberry Patch.  I don’t think I’ve posted this recipe here so grab it over there.  It’s really good and can sit in the slow cooker for a bit if the rest of your meal isn’t ready.

This recipe is all over Pinterest and it looked really good and easy to me.  Once I made it, I thought it was just OK while the rest of the family thought it was great and ate them all up.

Now this recipe uses lots of packaged products so if you want to make them from scratch I think it would work fine.

I happened to have a square muffin pan but I don’t see any reason why you couldn’t use a regular muffin pan.  Just make sure you grease the pan ~ the recipe didn’t call for it but it’s super hard to get them out of the pan if you don’t.

VIEW PRINTABLE RECIPE HERE!

Brownie, Chocolate Chip, Peanut Butter Cup Treats

1 box brownie mix (milk chocolate or fudge or use your favorite)
1 pkg miniature peanut butter cups
1 pkg Nestle Chocolate Chips (they are in squares in the pkg)

Generously grease a square muffin pan.

Take one chocolate chip cookie and press in the pan to cover bottom as in the picture above. Place one unwrapped peanut butter cup upside down on top of the cookie dough. Spoon some brownie dough over the peanut butter cup, covering it.

Bake at 350º for 18-20 minutes or until brownies are done.

Makes 12 treats.

Happy Cooking!

Strawberry Dip from Simple Shortcut Recipes

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Day 5 of recipes from from Gooseberry Patch.  If you want to enter a giveaway for a FREE copy of this cookbook, comment on the post HERE!!

This is really delicious recipe that is perfect for Spring.  It’s super easy to put together.  I am looking forward to going to the strawberry patch and coming home and making this to go with the fresh strawberries.  I used light cream cheese and just sprinkled the ginger in the mix.

Strawberry Dip
Submitted by Deborah Patterson, Carmichael, CA

VIEW PRINTABLE RECIPE HERE!

1 (8 oz) pkg cream cheese, softened
1 (7 oz) jar marshmallow creme ~ I use Kraft
1 tbsp lemon juice
ground ginger to taste
whole strawberries, cleaned and hulled

Combine all the ingredients ~ except strawberries ~ in a small mixing bowl. I used a hand mixer since it was easier than mixing by hand. Whip until smooth.

Serve with strawberries.

Makes 8-10 (or more) servings

Happy Cooking!

Sopapilla Cheesecake from Simple Shortcut Recipes

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Day 3 of recipes from by Gooseberry Patch.  If you want to enter a giveaway for a FREE copy of this cookbook, enter by commenting on THIS POST!

I have made this particular recipe many times before.  In fact I posted the recipe on this blog quite some time ago.  I decided to try this version because it is a bit different than the one I usually make.  This one uses brown sugar instead of white.  You will also notice that apparently I can’t read when I’m in the grocery store and I bought crescent rounds instead of crescent rolls so I had to come up with a way to use them.  For the bottom crust I just pinched them all together to make a bottom crust and I used them to make a lattice crust on the top. If 1/2 cup butter is too much for you, I think it would be fine with 1/4 cup melted.

It’s a delicious and easy dessert and would be perfect for meal!

Sopapilla Cheesecake
Submitted by Kary Ross, Searcy, AR

VIEW PRINTABLE RECIPE HERE!

2 (8 oz) tubes crescent roll
2 (8 oz) pkgs cream cheese, softened
1 cup brown sugar, packed
1 tsp vanilla
1/2 cup butter, melted
1/2 cup sugar
1 tsp cinnamon

Spray a 13×9 pan with Pam.

Unroll one tube of rolls and press it over the bottom of the pan to cover it, pressing seams together.

In a mixing bowl, beat cream cheese, brown sugar, and vanilla until well blended.

Spread over crescent rolls in the pan.

Layer remaining tube of crescent rolls over the top, pinching seams together if possible.

Drizzle melted butter over the top and sprinkle with sugar and cinnamon.

Bake, uncovered, at 350º for 30 to 40 minutes.

Let cool and cut into squares.

Serves 8 to 10

Happy Cooking!