1/2 c. butter
1/4 c. powdered sugar
1 c. flour
1/3 c sugar
1 tsp vanilla
fresh fruit or canned (I've never used canned) strawberries, blueberries, kiwi, bananas, peaches are all good
1 c. water or fruit liquid
2 tbsp. cornstarch
1/2 c. sugar
1 tsp lemon juice
8 oz. Cream Cheese
Mix together butter, powdered sugar and flour: bake on pizza pan in a 350 degree oven for 15 minutes.
Mix cream cheese, sugar, and vanilla; spread over cooled crust.
Arrange fruit over cheese mixture.
Glaze. Combine 1 c water or fruit liquid, cornstarch, sugar and lemon juice. Cook until thick, then cool and spoon over fruit. chill.
I don't use all the glaze, it gets too soupy.
Saturday, May 22, 2010
Saturday, May 8, 2010
Frozen Fruit Snack
Here's one of my favorite summer snacks my Granny makes!
1 Can Apricot Halves
1 Can Peaches Sliced
3 Bananas
10 oz Frozen Strawberries
1 Sm can Frozen Orange Juice
1 Sm can Pineapple Juice
Take the strawberries and orange juice out of the freezer to thaw slightly. Drain apricots and peaches and cut into small pieces. Cut bananas into slices or cubes. Put everything in a big bowl and mix it. You can add 1/2 cup of sugar if you want but I don't. Put the mixture into small individual containers (dixie cups with saran wrap covering for individual servings) or any freezer safe container. Freeze several hours. Thaw in refrigerator to mushy consistency before serving.
1 Can Apricot Halves
1 Can Peaches Sliced
3 Bananas
10 oz Frozen Strawberries
1 Sm can Frozen Orange Juice
1 Sm can Pineapple Juice
Take the strawberries and orange juice out of the freezer to thaw slightly. Drain apricots and peaches and cut into small pieces. Cut bananas into slices or cubes. Put everything in a big bowl and mix it. You can add 1/2 cup of sugar if you want but I don't. Put the mixture into small individual containers (dixie cups with saran wrap covering for individual servings) or any freezer safe container. Freeze several hours. Thaw in refrigerator to mushy consistency before serving.
Oreo Balls
Beware they are addicting 
1 Package of Oreos
8 oz Package of Cream Cheese
1 Package Candy Quick
Grind/Process Oreos in food processor
Add softened Cream Cheese
Place mixture into freezer for about 30 minutes
Remove mixtures and form into balls
Place back into freezer for about 30 minutes
Melt Candy Quick
Dunk balls and place on wax paper
Refrigerate or freeze until ready to serve
1 Package of Oreos
8 oz Package of Cream Cheese
1 Package Candy Quick
Grind/Process Oreos in food processor
Add softened Cream Cheese
Place mixture into freezer for about 30 minutes
Remove mixtures and form into balls
Place back into freezer for about 30 minutes
Melt Candy Quick
Dunk balls and place on wax paper
Refrigerate or freeze until ready to serve
Cashew Chicken Lettuce Wraps
1 TBS. Rice Vinegar
1 TBS Brown Sugar
1/4 tsp. ground red pepper (I would do less next time)
1/4 tsp. ground ginger (I used fresh ginger)
1 tsp. sesame oil
2 TBS. Soy Sauce
Mix all ingredients together, and stir until the brown sugar has dissolved. Set aside
2 TBS. canola oil (I used olive oil)
1 chicken breast (chopped into small pieces)
1 cup chopped onion
2 cloves garlic
1 tsp. soy sauce
**I also added in 3/4 cup matchstick carrotts and 2 chopped stalks of celery**
1/4 cup cashews
8 leaves of green leaf or iceburg lettuce, washed and dried (I liked Romaine the best)
Heat oil in pan. Add in chicken and brown around 4-5 minutes. Remove chicken from oil and add onions and garlic (and carrots and celery). While cooking, add in soy sauce. Cook till onions are almost cooked, add back in chicken and add sauce over the top. Cook till sauce has thickened, add in cashews.
Spoon chicken into lettuce leaves. Add you favorite hot sauce, more cashews, or basil.
*** MY CHANGES ***
I added some of the changes I made above, but here is the explanation.
I would do less red pepper then next time. They were really pretty warm/hot. It was okay for Jason and me, but not for Bella. It was too hot for her. She likes lettuce, and was a bit miffed that it was too hot for her.
If you look in the recipe, this *says* it's for 6 servings, but it only has 1 chicken breast in it. It's also lacking some veggies in my opinion.
I tripled the recipe, sauce and all. I did 3 chicken breasts, and instead of cooking the chicken and then taking it out to cook the veggies, I cooked everything all at once. I threw the chicken in first, and then added in onion and garlic. I also decided to add in some matchstick carrots (3/4 cup) and chopped celery (2 stalks, chopped). I waited till that was almost done, and then I added in the sauce. I cooked it on medium/high till most of the moisture cooked off, added the cashews, and then turned it off to let it cool. It was the perfect consistency.
Instead of iceberg lettuce, I think Romaine is better. It's almost makes a Lettuce wrap taco. I picked up a bag that had three romaine heads in it, and with the leftovers we both have today, we went through all three heads.
This was seriously good. We will definitely be making it again. I think it's the sesame oil in it. Something about it reminds me of sushi. I think it's the smell of the sauce, and the way the ingredients all blend together. It was SOOOO good, and I am so looking forward to my leftovers today!
1 TBS Brown Sugar
1/4 tsp. ground red pepper (I would do less next time)
1/4 tsp. ground ginger (I used fresh ginger)
1 tsp. sesame oil
2 TBS. Soy Sauce
Mix all ingredients together, and stir until the brown sugar has dissolved. Set aside
2 TBS. canola oil (I used olive oil)
1 chicken breast (chopped into small pieces)
1 cup chopped onion
2 cloves garlic
1 tsp. soy sauce
**I also added in 3/4 cup matchstick carrotts and 2 chopped stalks of celery**
1/4 cup cashews
8 leaves of green leaf or iceburg lettuce, washed and dried (I liked Romaine the best)
Heat oil in pan. Add in chicken and brown around 4-5 minutes. Remove chicken from oil and add onions and garlic (and carrots and celery). While cooking, add in soy sauce. Cook till onions are almost cooked, add back in chicken and add sauce over the top. Cook till sauce has thickened, add in cashews.
Spoon chicken into lettuce leaves. Add you favorite hot sauce, more cashews, or basil.
*** MY CHANGES ***
I added some of the changes I made above, but here is the explanation.
I would do less red pepper then next time. They were really pretty warm/hot. It was okay for Jason and me, but not for Bella. It was too hot for her. She likes lettuce, and was a bit miffed that it was too hot for her.
If you look in the recipe, this *says* it's for 6 servings, but it only has 1 chicken breast in it. It's also lacking some veggies in my opinion.
I tripled the recipe, sauce and all. I did 3 chicken breasts, and instead of cooking the chicken and then taking it out to cook the veggies, I cooked everything all at once. I threw the chicken in first, and then added in onion and garlic. I also decided to add in some matchstick carrots (3/4 cup) and chopped celery (2 stalks, chopped). I waited till that was almost done, and then I added in the sauce. I cooked it on medium/high till most of the moisture cooked off, added the cashews, and then turned it off to let it cool. It was the perfect consistency.
Instead of iceberg lettuce, I think Romaine is better. It's almost makes a Lettuce wrap taco. I picked up a bag that had three romaine heads in it, and with the leftovers we both have today, we went through all three heads.
This was seriously good. We will definitely be making it again. I think it's the sesame oil in it. Something about it reminds me of sushi. I think it's the smell of the sauce, and the way the ingredients all blend together. It was SOOOO good, and I am so looking forward to my leftovers today!
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