Archive for June, 2009
It only takes 15 minutes to prep this festive cake!
Canada Day is tomorrow, July 1st and I wanted to make something festive. Sure I could make my Mom’s Cherry Cheesecake because it’s red and white, but I wanted to be a little more creative so I went internet hunting for an easy and quick dessert recipe. I found it on Kraft Canada’s website and it’s called Canadian Flag Cake. The name says it all; the cake looks like the Canadian flag except much more delicious because the maple leaf is make out of sliced strawberries. The cake is easy to make using store-bought pound cake and Jell-o; it actually sounds similar to a strawberry shortcake. I can’t wait to try this! Happy Canada Day!
CANADIAN FLAG CAKE
1 pkg. (298 g) pound cake, cut into 12 slices
2 cups boiling water
2 pkg. (85 g each) JELL-O Strawberry Jelly Powder
3 cups ice cubes
3 cups sliced fresh strawberries, divided
2 cups thawed COOL WHIP Whipped Topping
COVER bottom of 13×9-inch dish with cake slices; set aside.
ADD boiling water to jelly powders in large bowl; stir 2 min. until completely dissolved. Add ice cubes; stir 3 to 5 min. or until jelly is thickened. Remove any unmelted ice. Stir in 1 cup strawberries; pour over cake slices. Refrigerate 15 min. Cover with Cool Whip.
REFRIGERATE 4 hours or until jelly is firm. Arrange remaining strawberries over dessert to resemble the Canadian flag.
VARIATION You can also quick-set the jelly using frozen sliced strawberries. Dissolve the jelly powders in boiling water as directed. Add 1 cup each frozen strawberries and ice cubes; stir 3 to 5 min. or until thickened. Remove any unmelted ice. Continue as directed, decorating with 2 cups sliced fresh strawberries.
HOW TO DECORATE Using a toothpick, trace a maple leaf pattern on top of dessert. Place a strawberry slice on each leaf point, then fill in the leaf with remaining strawberries.
My Mom Makes This Special Cake For All Family Parties
Sharing today’s recipe with you is a big deal for me because it’s been in my family for many, many years. My mother makes it for every special occasion and she might freak out if she knew I was giving her secret recipe to the world. Oh well, what she doesn’t know won’t hurt her…and you guys are going to love me for it so here goes! This Cherry Cheesecake dessert is easy and quick and doesn’t need to be baked. Unlike some cheesecakes you get in restaurants that are rich and firm, this recipe makes a soft, light, and moist cake that’s slightly sweet and very creamy. The canned cherries on top add a fruity sweetness that compliment the cheese perfectly and make the presentation impressive and tempting. I can’t wait to hear what you think of this very special family recipe. Just don’t tell my mom where you got it! Enjoy!
MOM’S CHERRY CHEESECAKE
1/3 cup butter, melted
1 1/2 cups graham cracker crumbs (reserve 1/8 cup)
1/3 cup sugar
1 envelope of Dream Whip
1/2 cup milk
1 (8oz) pkg cream cheese
1/4 cup icing sugar
1 can cherry pie filling
To make the crust: combine the butter with the graham cracker crumbs and sugar. Press into a 9 inch pie plate, reserving an 1/8 cup to sprinkle on the pie later.
Beat together the Dream Whip and milk until stiff. In a separate bowl mix together the cheese and icing sugar. Fold in the whipped cream then beat out the lumps. Pour into prepared crust and wait 5 minutes until the pie stiffens a little.
Gently pour 1 can of cherry pie filling over the cheese cake using a tablespoon. Sprinkle the reserved graham crumbs over the top and chill for at least 4 hours. Enjoy!
10 Minutes to Prep & Only 4 Ingredients!
I just found the easiest recipe to satisfy my peanut butter craving. Normally, I enjoy a tablespoon right out of the jar, but today I was craving cookies and I found an easy and quick recipe in my collection. All you need is 4 ingredients, or 5 if you want to add marshmallows like I just did. Now, I’m not the biggest marshmallow fan but I had some extra left over from my Disappearing Marshmallow Brownies recipe and I thought it would be a good combination with peanut butter. The one thing I learned, however, is that you should place the marshmallows on top of the cookies once you’ve scooped them onto the baking sheet. This will prevent them from sticking to the pan if they’re on the bottom of the batter. Lesson learned!
EASIEST PEANUT BUTTER COOKIES
1 tsp baking soda
3/4 cup sugar
1 cup peanut butter
1/2 cup mini marshmallows
Preheat oven to 350 degrees. Grease a cookie sheet.
Beat the egg, baking soda and sugar until fluffy. Using a wooden spoon, mix in the peanut butter. Drop by heaping teaspoonfuls onto greased baking sheet. Place a couple marshmallows on top of each cookie. Bake 10-13 minutes. That’s it! Enjoy!
Only 2 Ingredients Make This Dessert Both Easy & Quick!
I think I just found the easiest dessert recipe yet! I stumbled upon this cupcake recipe on the Well Fed Network and was happy to see that not only does it require 2 ingredients, but it’s low in calories as well! All you need to do is combine a box of chocolate cake mix with a can of pumpkin puree. Supposedly it’s a popular dessert for people on Weight Watchers because each cupcake is only 181 calories. My family knows how much I love pumpkin, but they seem to prefer chocolate so I can’t wait to make this perfect dessert for all of us. Please let me know what you think of this super simple treat. Enjoy!
EASY LOW CALORIE CUPCAKES
1 box devil’s food cake mix
1 can solid pack pumpkin (15 oz.)
Mix the two ingredients together. Don’t add anything else that may be mentioned on the box, such as eggs, oil, or water. The mixture will be very thick and you will be tempted to add in other things to make the batter smoother. DO NOT DO THIS AS IT WILL RUIN EVERYTHING!
Place batter into muffin tins (or mini muffin tins) lined with paper, or sprayed with non-stick spray.
Bake at 400 degrees for 20 minutes. Makes 12 regular or 36 mini muffins.
Nutrition: 1 Muffin, or 3 minis – 181 calories, 3.5g fat, 37g carbs, 2g, fiber, 2g protein, 4 Weight Watchers points