Apple Crisp

Due to our produce delivery service, we always have an abundance of apples. So, why not make a delicious apple crisp?!


Apple Crisp

4 apples peeled, cored and chopped
dash of ground cinnamon
dash of ground nutmeg
1/2 c brown sugar
1/2 c all-purpose flour
4 T butter, diced
pinch of salt

Preheat oven to 350. Place apples in a pie pan and dust with cinnamon and nutmeg. Cover with foil and bake for 20 minutes. In a food processor, combine sugar and flour. Add butter and salt and process until mixture resembles a coarse meal. Sprinkle over apples. Bake for 30 minutes.

Strawberry Shortcake

Sorry it's been awhile! I have been away on vacation and super busy since my return. If you read my personal blog, you know I like to make lists of things to do each season. This summer's list can be found here. As you will see, One of my "to-do's" was to make homemade strawberry shortcake. I made this for our July 4th cookout, and not only was it very simple, it was amazingly delicious!


Strawberry Shortcake

1 1/4 c milk, divided
1/4 c reduced fat sour cream
3 T sugar
2 1/4 c Bisquick
1 pkg instant vanilla pudding
1 8 oz tub Cool Whip, thawed and divided
4 c sliced strawberries (I did 2 c strawberries, 1 c blueberries and 1 c raspberries)
1/3 c sugar

Preheat oven to 425. Beat 1/2 cup of the milk, the sour cream and 3 tablespoons of sugar with a wire whisk until well blended. Stir in Bisquick until just moistened. Spread evenly into a 9 inch round cake pan. Bake 12-15 minutes or until top is golden brown. Remove cake from pan and allow to cool on a wire rack. Add remaining 3/4 cup of milk to the dry pudding mix. Beat with a wire whisk until well blended. Stir in half the Cool Whip. Toss berries in 1/3 c sugar and set aside. Cut cake in half horizontally to make two layers. Place bottom layer on serving plate. Top with half the berry mixture and spread with the pudding mixture. Cover with top cake layer and spread with the remaining Cool Whip. Top with remaining berries.

Double Layer Pumpkin Cheesecake

We had a nice little neighborhood get together this weekend, and this is what I made. It was a hit! It was gone by the end of the night. I had a small bite, and it was amazing. It's also super easy to make and the perfect fall dessert! Double Layer Pumpkin Cheesecake 2 8 oz packages of cream cheese (I used one reduced fat, one regular) 1/2 c sugar 1/2 t vanilla extract 2 eggs 1 9 in prepared graham cracker crust 1/2 c pumpkin purée 1/2 t ground cinnamon 1 pinch ground cloves 1 pinch ground nutmeg 1/2 c frozen whipped topping, thawed Preheat oven to 325. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove one cup of batter and spread evenly in the pie crust. Set aside. Add pumpkin, cinnamon and cloves to the remaining batter. Mix well. Spread over batter in the crust. Bake for 35-40 minute until center is almost set. Remove from oven and allow to cool. Refrigerate for at least 3 hours. Cover with whipped topping and serve.

Peach Cobbler

Another southern girl staple--perfect for summertime! I halved the recipe and added some fresh blackberries. So yummy!

Peach Cobbler

6 c fresh peaches

1/2 stick margarine

1 c sugar

3/4 c self-rising flour

3/4 c milk

Melt butter in a 2 qt. oblong dish. Add peaches. Mix sugar, flour and milk and pour over fruit. Bake at 300 degrees for 1 1/2 hours.

Banana Pudding

Another southern girl staple! This recipe is easy AND yummy! I'm making this tonight for a cookout we're hosting at our house. Enjoy!

Banana Pudding

2 boxes instant vanilla pudding
1 8 oz container sour cream
1 reg-sized container of Cool Whip
Vanilla wafers
Bananas

Make pudding according to the directions on the box. Combine with sour cream and Cool Whip. Layer pudding mixture with wafers and bananas.