Monday, March 29, 2010

Blueberry Coffee Cake

This is the bomb!

2 Cups Flour
1 Cup sugar, 3 Teaspoons Baking Powder, 1 Teaspoons salt, 1/3 Cup Softened Butter, 1 Cup Milk, 1 Cup Blueberries

Wednesday, March 17, 2010

Fluffy White Frosting

This is a variation of Pioneer Women's frosting and is so delish. Light and fluffy and not too sweet. I think it would make a great dip for strawberries as well.

In saucepan put
1 cup of milk (I used evap) and add
5 Tbsp flour
1 Tbsp sugar

Whisk together and cook over low heat till thick. Don't overcook. Add 1 tsp of vanilla and let cool completely.

In large bowl cream together
1 cube butter (1/2 cup)
1/2 cup shortening
1 cup sugar minus 1 Tbsp

Add flour mixture to shortening mixture and cream till light and fluffy and the granules of sugar have dissolved. Even after beating the frosting might be a bit grainy but will dissolve after about an hour.

Serve with Pioneer Women's Best Chocolate Sheet Cake.

*You can substitute brown sugar for banana cake or zuchinni bread.

Friday, March 05, 2010

Fluffy Fruit Salad

Easy and good!

24 oz. cottage cheese
8 oz. whipped topping
1 large jello mix (strawberry, cherry flavor)
2 cans fruit cocktail
Fresh fruit, like sliced strawberries, blueberries, banana, etc.

Mix all together in a bowl. Let set several hours, or preferably overnight.

Monday, March 01, 2010

Brownie Goody Bars

Not for the faint of heart! Definitely sweet!!!

1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix
Water, vegetable oil and eggs called for on brownie mix box
1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting
3/4 cup salted peanuts, coarsely chopped
3 cups crisp rice cereal
1 cup creamy peanut butter
1 bag (12 oz) semisweet chocolate chips (2 cups)

1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)
2. Make and bake brownies as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.
3. Frost brownies with frosting. Sprinkle with peanuts; refrigerate while making cereal mixture.
4. Measure cereal into large bowl; set aside. In 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies. Cool completely before cutting, about 1 hour. For bars, cut into 6 rows by 4 rows. Store tightly covered at room temperature.