Sunday, September 23, 2012

postheadericon No Cook Pumpkin Parfaits


No Bake Pumpkin Parfaits

It was definitely a fall day here in Wisconsin.  The high today was in the fifties and the leaves are starting to turn.  

So today was a great day to make an easy fall recipe...no cook Pumpkin Parfaits.  




We really enjoyed these tonight!  And this recipe makes a nice amount...just about four parfaits.  Perfect for the couple or family who do not want to have too much dessert sitting around.  

No Cook Pumpkin Parfaits
Adapted from tasteofhome.com

1 package vanilla pudding (instant)
1 3/4 c milk
1/2 c canned pumpkin
1/2 t pumpkin pie spice
1 carton frozen whipped topping, thawed
approximately 30 gingersnap cookies, crushed
maple syrup (optional)

In a medium bowl, combine the pudding and milk until smooth, about two minutes.  Add the pumpkin and spice and let the mixture sit until semi-set (about five minutes). 

Add 1 cup of whipped topping to the pumpkin mixture.  

To assemble the parfaits, fill a parfait glass first with crushed cookies, then pudding, then whipped topping.  Add more cookies, pudding and whipped topping, if possible.  Finish the parfaits with the last of the crushed cookies and drizzle maple syrup for that special taste of fall. 




Yes, this is it!  These make for a nice presentation and could be made just prior to dinner and brought out to oohs and ahhs while the dishes are soaking.  

Enjoy!

Linking up here:


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Tuesday, September 18, 2012

postheadericon Peanut Butter Fudge


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Well it is time for another Get Your Chef On Challenge.  Thank you to Jen and Julie for hosting.  Please check out their blogs to see other great recipes!  

I was so excited when I heard the magic ingredient was peanut butter!  What could be better, right?  I knew exactly what I was going to make...my mother's recipe for peanut butter fudge.  

My mom didn't make this often, but when she did, it was pretty much gone immediately...a family favorite.  

Fall is a great time to make fudge as holiday gifts...it freezes well and will stay fresh for several months in the freezer as long as it is double-wrapped (plastic first and then foil) and then placed inside of a freezer bag.  An inexpensive and welcome gift for family and friends. 



Peanut Butter Fudge

2 c sugar
1/4 c white Karo syrup
1/2 c milk

Combine these ingredients until the sugar is dissolved.  

Bring the mixture slowly to a boil, until it reaches the soft ball stage (I highly recommend using a candy thermometer). 

Remove from heat and add:

2 T butter

Mix in thoroughly and let the mixture cool until lukewarm.  Add:

1 t vanilla 
1 c peanut butter

Beat until the fudge begins to thicken and pour into a greased pan.  


A bit thanks to my mom for letting me leaf through her recipes last time I was home.  It was great to try this recipe and was a BIG hit here!





Sharing this recipe here:  



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Sunday, September 9, 2012

postheadericon Fresh Jalapeno Poppers



Hi there,

Well, football season has started.  The Packers LOST today (so did the Browns), so I am a little disappointed in the NFL Week One.  But one high point is that I made these jalapeno poppers...they are so good and very easy to make.  

A great option for a football gathering, pro or college.  




Fresh Jalapeno Poppers

12-14 jalapeno peppers
8 oz cream cheese, at room temperature
1 c shredded cheese, preferable Mexican blend
1/4 c corn, either fresh or defrosted from frozen
1/4 c diced onion
dash of Frank's Red Hot sauce (optional)

Preheat the oven to 375. 

Please remember to use rubber gloves when handling jalapenos!  You will thank me later.  

Cut the jalapenos length-wise.  Remove the seeds and membranes, set aside.

In a small bowl, combine the cream cheese, the shredded cheese, corn, onion and the hot sauce.  

Stuff the jalapenos with the cream cheese mixture.  Bake for 20-25 minutes, or until the cheese is bubbling.  

So easy!  Enjoy.  Linking this recipe a few places: 



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Until next time, 

Sara
Tuesday, September 4, 2012

postheadericon Cherry Pound Cake

Who doesn't love cherries?  





I was feeling like making pound cake with a twist.  So when I went a-hunting for a recipe, I found a terrific recipe for cherry pound cake that had just won an award at the Wisconsin State Fair!  So I decided to give it a try.  

Although the recipe called for maraschino cherries, I decided sweet, fresh cherries would be a good replacement.  They did not disappoint!    




Cherry Poundcake
adapted from Georgia Wilson's Blue-ribbon State Fair winning recipe


2 ¼ cups flour (divided)
1 tablespoon baking powder
½ teaspoon salt
1 package (8 ounces) cream cheese, room temperature
1 cup (2 sticks) butter, room temperature
1 ½ cups sugar
4 eggs
2 teaspoon vanilla 
1 cup fresh cherries, pitted and chopped

Preheat oven to 325 degrees. Grease and flour an 8- to 10-inch bundt pan. 

In medium bowl, mix together 2 cups flour, the baking powder and salt. In large bowl, cream the cream cheese, butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in the extracts. Beat in the larger flour mixture, mixing just until incorporated. 

Dredge cherries in remaining ¼ cup flour, then fold into batter. Spread evenly in prepared pan.

Bake in preheated oven 75 to 80 minutes, or until a toothpick inserted into center of cake comes out clean. Let cool in pan 10 minutes, then turn out onto a wire rack to cool completely.

The cherries get dredged in flour so they don't all fall to the bottom while the cake is cooking.  This didn't really work for me, but no matter.  




Bill really likes cherries and this got his seal of approval!  I think you will really like this one...give it a try!

Linking up at the following blogs...

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Until next time, 


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Sara
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