4 Fast Treats!

Usually, when I need a quick dessert or treat, I’m most likely to forget the easy ideas. If the kids tell me at the last minute that they need something yummy that evening for friends, my mind wanders to complex treats that I don’t have time to make. Here are a few simple ones that I’ve recently reminded myself about… rolls1. Chocolate Dessert Rolls

1 can crescent rolls and Chocolate chips

Preheat oven to 350. Open can of rolls and pull apart dough at perforations.  Place a small handful of chocolate chips in the middle of your dough pieces and roll dough (with chocolate chips at the center) into any fun shape of your choice. Bake for 12 minutes.

Graham2. Chocolate Covered Anything

Chocolate wafers (any color – think of school colors for kids events)

Pretzel Rods        Strawberries         Oreos           Graham Crackers

My go-to items to cover in chocolate? Pretzel rods, strawberries, graham crackers and Oreos. Lay out waxed paper on counter. Melt chocolate wafers in 30 second increments until smooth. Dip items and place on waxed paper. While wet, if desired add sprinkles to pretzel rods. After strawberries, grahams, and Oreos are dry, add icing to decorate.

flavored marshmallows

3. Fruit Kabobs with Marshmallows

Skewers

Assorted cut strawberries, grapes, bananas, blueberries, etc.

Plain white, decorative shaped, or flavored marshmallows

Alternate adding fruit and marshmallows onto skewers.

kiss4. Indoor Smores with Hershey Kisses

Graham Crackers, broken into squares

Large Marshmallows

Hershey kisses

Preheat oven to 350. Cut marshmallows in half across center. Lay one marshmallow on each graham cracker square on ungreased cookie sheet. Place a cookie sheet full of prepared grahams with marshmallows in the oven until the tops of the marshmallows are light brown. Take out of the oven, push Hershey kisses into the softened marshmallows and serve.

Pink, Creamy Fruit Dip

This dip is a summer-go-to with strawberries, bananas… any fruit at all!  Enjoy and have a blessed week!

Ingredients:

10 oz. raspberries (I use fresh, but frozen are fine if defrosted)

4 oz. softened cream cheese

1 cup vanilla yogurt

2 tablespoons cranberry juice

Directions:

Place raspberries and juice in a blender.  Add cream cheese.  Blend on low speed until smooth.  Add yogurt and blend until all ingredients are mixed and smooth.  Serve chilled.  Tip: if you add more yogurt, the dip is softer; adding more cream cheese makes it thicker. Note: color of dip will vary from the photo! 

4th of July Festive Snacks!

I wish you a Happy Independence Day this Thursday!  For Tummy Tuesday this week, these festive ideas are so easy! 
(Click on the photos for more great ideas and/or the recipes!)
Strawberry, Blueberry & Banana Kabobs courtesy of Jalet Farrell
better one Patriotic Watermelon & Feta Flag courtesy of Wenderlywatermelon flagPatriotic Chocolate Fruit Cones courtesy of seevanessacraft4th-of-JulyRed, White & Blue Parfait courtesy of Better Homes and Gardens

 

Strawberry Whipped Sensation

We are enjoying strawberries in our house right now!  Each summer, I serve this dessert because children and adults enjoy it, it is easy to make, and keeps well in the freezer!  Enjoy!

Ingredients:

4 cups fresh strawberries

1 (14 ounce) can Sweetened Condensed Milk

1/4 cup lemon juice

1 (8 ounce) tub Cool Whip, thawed

8 Oreos, finely chopped (I use about 15 Oreos & I virtually crush them)

1 tablespoon butter, melted

Foil and a loaf pan

Directions:

Line a 9×5-inch loaf pan with foil, with ends of foil extending over sides of pan. Mash 2 cups of the strawberries in large bowl. Add condensed milk, juice and 2 cups of the whipped topping; mix well. Pour into prepared pan.

Mix chopped cookies and butter. Spoon Oreos & butter over whipped topping mixture. Cover with ends of foil and press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm.

Invert dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert. Slice remaining 2 cups strawberries; arrange on top.

Tip: you can make this in any pan other than a loaf; just have extra Cool Whip on hand if using a longer rectangular size. 

Tummy Tuesday! Strawberry Jam

Homemade Jam!

Last summer, my daughter and I made home-made strawberry jam and sold it  from our front lawn!  Last weekend, we made our first batch of this season.  The recipe is the basic Sure Jell with a personal change:  I add one ingredient and blend the mixture. The jam then, is smooth, not lumpy for spreading.

2012 JamIngredients:

2 cups crushed strawberries

4 cups sugar

3/4 cup water

1 teaspoon cranberry juice

1 box Sure Jell Fruit Pectin

Directions:
Rinse 5 (1-cup) plastic containers and lids with boiling water. Dry thoroughly. Discard stems. Crush strawberries thoroughly, 1 cup at a time. Measure exactly 2 cups prepared fruit into large bowl.  Add cranberry juice. Stir in sugar. Let stand 10 min., stirring occasionally.  Blend fruit mixture in blender on high for two minutes, until smooth. 
Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to fruit mixture; stir 3 min. or until most the sugar is dissolved. (A few sugar crystals may remain.)
Fill containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or in freezer up to 1 year. (If frozen, thaw in refrigerator before using.)
Remember that jam-making can be tricky, and the consistency is key.  Follow directions exactly.
sure jell
Jam Sign