No Churn Oreo Ice Cream

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Want to make homemade ice cream but you don’t have an ice cream maker?  Don’t feel like using the old pioneer shaking method?  This technique is for you!!!  You mix it and set it!  This is a rich and creamy recipe that can be altered to different flavors!  I was absolutely floored when I tried it!  It’s amazing!  I can’t believe I only just learned this trick!  I guess I’ve been living under a rock? lol 😀 Anyhoo, here it is!

No Churn Oreo Ice Cream

  • Servings: 10
  • Difficulty: easy
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Ingredients:

  • 14 oz Sweetened Condensed Milk
  • 2 tsps of Vanilla Extract
  • 2 cups of Heavy Cream
  • pinch of Salt
  • 1 cup of Oreos, crushed

Directions:

  • In a large bowl whip heavy cream until it becomes thick and fluffy using a hand mixer.
  • In a separate bowl whisk the condensed milk, vanilla, and salt together.
  • Fold in half of the fluffed cream into the condensed milk mixture.
  • Fold the remaining fluff into the condensed milk mixture.
  • Spoon ice cream into a loaf pan, cover, and freeze for 2 hours.
  • Take out and stir in the crushed Oreos, cover, and freeze for another 3 hours.
  • Serve and enjoy!

Original recipe from Food Network Kitchen on http://www.foodnetwork.com

All photos are property of Katy from http://www.redbirdrecipes.com

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Dewberry Cheesecake

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Howdy!  Here’s the dessert I made this week!  DEWBERRY CHEESECAKE!! Oh heavens it was yummy!  I’m not typically a cheesecake eater but this was DIVINE!  It only made it 2 days before it disappeared!  Try it out!

Dewberries were hand picked by my father in law!

*Note: If you don’t have dewberries you can use black berries or raspberries.*

Recipe adapted from The Pioneer Woman

Dewberry Cheesecake

  • Servings: 8
  • Difficulty: easy
  • Print

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Crust Ingredients:

  • 1/2 heaping cup of finely chopped Pecans
  • 1 whole box of Vanilla Wafers (you can sneak a few for yourself, I won’t tell)
  • 1/2 cup of melted Butter

Filling Ingredients:

  • 3, 8oz packages of Cream Cheese
  • 1 & 1/2 cup Sugar
  • 4 Eggs
  • 1/2 cup Sour Cream

Berry Topping:

  • 2 cups of Berries
  • 1/2 cup of Sugar
  • 2 tbsp Water

DIRECTIONS:

  • Heat oven to 350*F.
  • Use a food processor to chop the vanilla wafers and pecans.
  • Add in melted butter to the processor and pulse to fully combined.
  • Pressed mixture into a 10 inch spring form pan.  *NOTE:  I always wrap the outside bottom of the pan to prevent leaks.  Better safe than sorry.
  • In a large mixing bowl, beat cream cheese and sugar until combined.  Add eggs in while beating.  Add sour cream.
  • Add filling into pan.  Smooth top over if necessary.
  • Bake for 1 hr.  Turn oven off and let set for 15 minutes with the oven door open.
  • In a sauce pan bring the berries, sugar, and water to a boil and cook for 5 minutes and set aside.
  • Pour topping onto cheesecake after removing it from the oven.  Let cheesecake cool then refrigerate for 2-3 hours before serving.

Adapted from The Pioneer Woman

Katy from http://www.redbirdrecipes.com

All photos are the private property of Katy at http://www.redbirdrecipes.com

 

Hot Chocolate Peppermint Sticks

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Howdy!  Keeping it short and simple today.  Here is an easy, affordable treat for the winter months!  Peppermint sticks to stir your hot chocolate!  Yum!  I gave these out in little treat bags this year and they were a hit!  This is also a great activity in the kitchen for little helping hands! Enjoy!

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Hot Chocolate Peppermint Sticks

  • Servings: 10
  • Difficulty: easy
  • Print

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Ingredients:

  • Bob’s Peppermint Sticks (I found them at Walgreens for under $2)
  • Almond Bark, vanilla flavored
  • Jet Puffed Mallow Bites

Directions:

  • Heat 2-3 almond bark squares in a glass bowl using a microwave as directed.
  • Spoon in melted vanilla bark into a tall shot glass.
  • Dip each peppermint stick into the shot glass half way.
  • Lay dipped peppermint sticks onto a sheet of parchment paper.
  • Sprinkle Marshmallow Bits onto dipped peppermint sticks.
  • Let sticks set for 20 minutes.

Katy at http://www.redbirdrecipes.com

Mixed Berry Cream Cheese Pies

 

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This is one of those successful concoctions that came about whilst trying not to waste ingredients.  I had extra pie dough and cream cheese that needed to be used and a bowl of fresh mixed berries.  These three things were a great combo!  These little pies were delicious!

Mixed Berry Cream Cheese Pies

  • Servings: 4-6 mini pies
  • Difficulty: easy
  • Print

Ingredients:

  • Mixed berries ( I used blue berries, black berries, and raspberries)
  • 4 oz Cream Cheese
  • 1 sheet of Pie Dough

Directions:

  • Select a circle cookie cutter of your preferred size.  Cut dough into circles.
  • Place 1oz of cream cheese in each circle and about 3-5 berries.
  • Close circle and fold edges up to prevent leaking.
  • Bake at 375*F for 6-8 minutes until light golden brown on top.

http://www.redbirdrecipes.com

 

Fruit Dip

Fruit Dip

Howdy gang!  Fall is creeping up all around here in Texas!  😀  I’ve been quite busy the past few months and I haven’t had much time to blog!  Our town has been filled with a fresh bunch of college kiddos and football fans!  Each year we get more and more students up here!  It’s crazy!

Today I plan on setting up my Halloween decor around the house and yard!  I know I’m not the only one that looks forward to this all year long!  Halloween has always been my favorite holiday.  I have more fond memories of Halloween than any other holiday.  When I was younger my parents would take my brother and I to a pumpkin patch that was actually a farm!  It wasn’t one of those fundraiser pumpkin patches where the pumpkins are pre-picked and set on pallets.  This place had a tractor and acres of pumpkins still growing on the vine!  You actually got to pick your pumpkin from the vine!  There was also a hay ride.  Need I say more.  It was a total kid’s paradise!  Good times.

Anyhoo!  The recipe I’m sharing today is incredibly simple but delicious!  It’s a quick fruit dip that makes a great party dip for game day! 🙂  Pair it with your favorite fruit!  I chose strawberries!

Fruit Dip

Fruit Dip

  • Servings: 20
  • Difficulty: easy
  • Print

Ingredients:

  • Milk
  • 1 Package Instant French Vanilla Pudding
  • 1 Package of Dream Whip
  • Food Color (optional)  I used a drop of pink to make an orange melon color.

Directions:

  • Mix pudding as directed in one bowl.
  • Mix Dream Whip as directed in a second bowl.
  • Combine the pudding and Dream Whip into one of the bowls.
  • Let set in the fridge for a 5 minutes before serving.

http://www.redbirdrecipes.com

Fruit Dip

Mini Cheesecakes Topped with Fresh Berries

IMG_2174tNeed a treat to cool you down?  Try these mini cheesecakes!

Recently, I gave a kraftrecipes.com recipe a try with Philadelphia Cream Cheese.  On the site I found a recipe for mini cheese cakes!  How cute?!

These were a hit with my coworkers and friends!  This is definitely a Tried it, and Liked it recipe for me!  Try it out! 🙂

Ingredients:

  • 1 cup of crushed graham crackers
  • 2 tbsp sugar
  • 3/4 cup of sugar
  • 3 tbsp butter, melted
  • 3 packages of 8 oz Philadelphia Cream Cheese
  • 3 eggs
  • 1sp vanilla extract

Toppings:

  • Cool Whip
  • Fresh Berries

Original Directions:

Heat oven to 325°F.

Mix graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin cups.

Beat cream cheese, vanilla and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.

Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.

Top cold cheesecakes with Cool Whip and fresh berries!  Enjoy!

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Chocolate Easter Peeps

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Easter is rapidly approaching!  In need of a “Cheap, Cheap” sweet treat to bring to an Easter celebration?  These chocolate dipped Peeps are a fast, easy and affordable treat to bring a festive spring themed party!  They are very delicious!  You can even use them as cupcake toppers!

Peeps are such a classic treat during Easter time!  I love seeing all the different colors offered each year!  The teal ones were call Party Peeps and already had color sprinkles on them in the package.  The purple Peep is just a traditional Peep.

Ingredients:

  • 2 packages of marshmallow peeps
  • 1/2 lb of Almond Bark Vanilla Flavored Coating
  • Sugar crystal sprinkles

Directions:

  • Break up a 1/2 lb chunk of Almond Bark and place in a glass bowl.
  • Heat the Almond Bark in the microwave in 30 sec. intervals stirring after each turn.  Do this until the Almond Bark is completely melted.  Do not overheat or it will dry up.
  • Line a cookie sheet with a sheet of parchment paper.
  • Dip each Peep into the Almond Bark to coat the bottom and tail feathers of the Peep.
  • Sprinkle with color sugar.
  • Let set for at least 15 minutes before removing Peeps from the parchment pape

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Reese’s Peanut Butter Cup Cake Balls

IMG_1885These cake balls are are AMAZING!  All you need is a Reese’s cake mix, chocolate frosting, and chocolate flavored almond bark!  This is yet another great party food!  🙂

This was my first attempt at cake balls and I was quite pleased!  I’ve used this Reese’s mix many times to make cupcakes to bring to work and they are always a big hit, but I personally am not a cupcake person.  I’d much rather have a cake ball.  🙂

These babies are super moist and rich!  Best served slightly cold!

*These do not have a strong peanut butter taste!  If you want more of a peanut butter taste try adding 1/4-1/2 cup of Reese’s Peanut Butter.  🙂

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Ingredients:

-Reese’s Peanut Butter & Chocolate Premium Cupcake Mix and ingredients:

-2 eggs

-water

-oil

-4 tbsp milk

– 2 tbsp butter

-3/4 of a Tub of Dark Chocolate Fudge Frosting

-Chocolate flavored Almond Bark

-Sprinkles (optional)

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Directions:

Bake the Reese’s cake mix as directed in a greased cake pan.

Let the cake cool.

Make the peanut butter filling as directed on the box.

Mix cooled cake, peanut butter filling, and 3/4 of the chocolate frosting.

Using a small cookie scoop or your hands, make ping pong ball sized balls and lay on a cookie sheet lined with parchment paper.  I got 25 cake balls out of this recipe.

Freeze the cake balls for 20 minutes to firm.

Melt half a brick of almond bark in a glass bowl.

Dip each cake ball into the chocolate and take out with a fork.  Tap the fork in the edge of the bowl to allow excess chocolate to drip off the cake ball and back into the bowl.  Set coated cake ball back on the parchment paper and top with sprinkles.

Store them in the refrigerator!

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