These are very good. I love using fresh berries in the summer and these blueberries are so juicy and the lemon is subtle but bright to add layers of flavor. They were a huge hit!
Crust 1/3 c softened butter ¼ c packed brown sugar ¼ tsp salt ¼ tsp nutmeg or mace 1 c flour cooking spray
Filling 1 c low fat cottage cheese 1 c white sugar 2 Tbsp flour 1 Tbsp lemon rind 3 ½ Tbsp fresh lemon juice ¼ tsp baking powder 1 large egg 1 large egg white ¾ cup blueberries for topping
Preheat oven to 350 degrees Place 1st 4 ingredients in a large bowl and beat with a mixer at medium speed until smooth. Spoon flour into dry measuring cup lightly and level with a knife. Add flour to butter mixture and beat on low until mixed well. Press into a greased 8 inch square pan. Bake for 20 minutes.
Place cottage cheese in food processor and blend for 2 minutes, scraping 1 time. Add the 1 cup of sugar and remaining filling ingredients, not the blueberries. Process until well blended, about 1 minute. Pour into baked crust. Sprinkle the blueberries on top. Bake for 25 minutes, or until set. The edges will start to brown slightly. Cool. Cover and chill 8 hours. Enjoy!
Our son went back to college.I wanted him to have a care package right away so I made these. He loves M&M's so I thought these would be a good way to start off the semester. They looked yummy!
1 cup butter...real butter is best!
1 c sugar
3/4 c brown sugar
2 large eggs
1 tsp vanilla
2 1/4 c flour
1/3 c cocoa powder
1 tsp bakingsoda
1 1/2cups of mini M&M baking chips * I would use the regular M&M's next time
1 c nuts, optional
In a large bowl cream the butter (I melted mine) and both sugars. Then add the eggs and vanilla and mix again. Whisk the flour, soda, cocoa and salt in another bowl. Slowly add to the butter combo and combine well. Throw the M&M's (and nuts) in and chill for at least 1 hour. I use an ice cream scoop for my cookies to make them large. I also use parchment paper whenI make cookies. Bake in a 350 degree oven for 8-10 minutes. They sure smell good when baking! Enjoy~
WOW! After 2 years I am making a post. We have moved 3 times, our last graduated and is attending college in Texas. I feel now that we making our home, for a little while, in Colorado I will start blogging again. I made this soup today. I will change a lot next time I make it. Colorado has more soup weather than Texas for sure!
1 Tbsp of butter plus 4 additional Tbsp
1/2 cup diced onion
1 clove minced garlic
1/4 cup flour
2 c veggie stock
2 c half and half
2 c broccoli florets, bite sized
2 carrots, peeled and sliced thin
3/4 tsp salt
3/4 tsp pepper
1/2 tsp smoked paprika
1/2 tsp dry mustard
cayenne pinch, or more to taste
8 ounces of freshly grated cheddar cheese
Add 1 Tbsp butter in small saucepan and add onion, saute until almost brown add garlic for 30 seconds, stirring constantly. Remove from heat and set aside. In a heavy pot add the additional butter and flour, cook over medium heat whisking constantly until thick, very important to wait until very thick. Add the veggie stock very slowly, whisking all the time. Add the half and half slowly and continue whisking. SImmer on low for 20 minutes. Stir when the skin forms to incorporate. Add the broccoli and carrots after 20 minutes with the onion/garlic mix and spices. Stir well and simmer 20-25 minutes stirring at times to make sure the skin doesn't form. Add the cheese, reserving a little for the top of the soup as a garnish. Ladle up and garnish with cheese. I served mine with crusty bread. Enjoy~
Mmmmmmmmmm!! Peppermint! This icing is sooooo good. I ate it by itself, shhhh, it was Sunday, so it was calorie free....yeah! That's it! Calorie free Sunday. The cake was great, too, I'm just not a chocolate fan. Make this cake to be someones favorite person today!
1 ounce dark chocolate (I used chips)
1/2 cup dutch pressed chocolate
2/3 c hot coffee
1/3 c whole milk...part of the calorie free... :)
1 1/3 c flour
1 tsp baking soda
1/2 tsp salt
10 TBSP butter, soft
1 c packed brown sugar
1/2 c sugar
1 tsp vanilla
1 1/2 sticks butter, soft
6 c powdered sugar
1 1/2 tsp peppermint extract
6 TBSP cream
crushed candy canes for center and topping
preheat oven to 325 F. Butter(I use Pam with flour) 2 8 inch round cake pans. COmbine the chocolate chips, cocoa and coffee in a small bowl and stir until smooth, add moil and stir or whisk again. In another bowl combine the flour, baking soda and salt. In a mixing bowl beat the sugars and butter until fluffy. Then add eggs 1 at at time and beat well after each addition. Add vanilla, scrape bowl and beat for 30 seconds. Add the flour and chocolate alternately beginning and ending with the flour. Divide the batter evenly between the 2 pans. Bake for 35-40 minutes. Allow to cool 15 minutes before turning onto a wire rack to cool completely. To make the icing combine the butter, powdered sugar and peppermint extract and beat, add the cream slowly until it is spreadable. Layer the cake, frosting, sprinkle some crushed candy canes, cake and rest of frosting over all of the cake. End with the crushed candy canes... Ta da! YUMMILICIOUS!
This is ridiculously easy and it makes the house smell so warm and 'cinnamony'. Mmmmmm! Perfect for a Fall day, not that 85 degrees is a typical Fall day....but in Houston it is! :)
3 1/2 lbs of apples....1/2 of that should be Granny Smith. Peel, core and slice all the apples and put into a crockpot. To the crock add~
*3 c sugar
2 tsp cinnamon (I thought it was a bit too much)
1 tsp nutmeg
dash of salt
1/2 tsp allspice
1/2 tsp cardamom
3/4 c water or apple juice (I used juice)
Mix all inteh crock pot. Put on low and let cook about 8 hours. If it is still runny, take the top off and let cook until thick, stir as not to scorch.
Mash in a blender until chunky or smooth, whatever you prefer. YUM!
The apples just cooked and not blended are very tasty as well. The would make a great ice cream topping. Enjoy~
This is super easy to throw together and bake while you are eating and it will be a perfect ending to dinner. It is so rich and the filling is sooooooo gooey. YUM! I am not a chocolate fan, as you know, but this is not overwhelming with chocolate. Bake is....soon!
1 c flour
3/4 c sugar
6 Tbsp baking cocoa, divided
2 tsp baking powder
1/4 tsp salt
1/2 c whole milk
2 Tbsp canola oil
1 tsp vanilla
1 c packed brown sugar
1 4/3 c hot water
Toppings~ I used cool whip and white and dark chocolate
Combine the flour, sugar, 2 Tbsp cocoa, baking powder and salt in a large bowl and then add in the milk, oil and vanilla. COmbine well. Spread into an ungreased 9 inch square baking pan. In another bowl mix together the 4 Tbsp cocoa and brown sugar, sprinkle it over the batter. POur the hot water over the top and DO NOT stir. Bake at 350 degrees for about 40 minutes. Serve warm and top with whatever you like!
There is nothing like Texas peaches! YUM! We are all moved to Houston and in our new home, finally! I decided to take advantage of some HUGE, ripe, juicy peaches and make a new recipe tonight. This is ridiculously easy and delish! Try it...now...with a pile of vanilla bean ice cream!
3 cups fresh peaches (you can use frozen as well) I dip mine in boiling water for a quick second to get the peel loose and then I peel them.
1 cup fresh blueberries (frozen is okey dokey, too)
2 Tbsp brown sugar
1 Tbsp cornstarch
1 tsp cinnamon
1/4 tsp nutmeg (yum!)
2 cups vanilla granola
1/4 c melted butter
ice cream for top!
Heat the oven to 375 degrees
Spray the bottom and sides of an 8x8 baking dish. Add the blueberries and peeled peaches to the bottom. Mix the brown sugar, corn starch, cinnamon and nutmeg in a small bowl and sprinkle on top of the fruit. Bake 15 minutes. Combine the granola, brown sugar and butter in another bowl**I will definitely double this next time, who doesn't love the topping?) Sprinkle over the top of the fruit and bake additional 13-15 minutes. Serve warm with ice cream! YUMM! Enjoy~