Strawberry Pop Tarts!

I found this really cute blog called "Cheeky Kitchen" . It has great recipes and I found this pop tart recipe and decided to give it a try. Well, it is a winner! Mine almost turned out as pretty as hers. So, if I can do it, you can too. If you're going to have these for breakfast, make them the night before because they can be a little time consuming. Here's the recipe:

Perfect Whole Wheat Pie Crust
1 cup whole wheat flour
1/2 cup white flour
2 tsp. sugar
1/2 tsp. salt
1/2 cup cold butter, sliced
4-5 Tbsp. cold milk
In large bowl, stir together flours, sugar and salt. Cut in slices of butter using a pastry cutter until the largest pieces resemble peas. It's important not to touch the crust with your bare hands because you want the butter to stay as cold as possible so the crust will be more flaky. Pour the milk over the mixture 1 Tbsp. at a time using a fork to stir it in. Do this until just moistened enough that the dough will hold together. Quickly form into a ball and refrigerate until ready to use.

Fresh Strawberry Filling
1 Tbsp. butter, sliced
1 cup finely diced fresh strawberries
1 tsp. lemon juice
1/2 cup sugar
1 Tbsp. cornstarch
In small saucepan combine ingredients. Heat over med-high heat until mixture begins to thicken. Allow to cool.
On a lightly floured cutting board, roll pie crust 1/4" thick. Use pizza cutter to cut pie dough into same sized rectangles, approx. 4" tall and 3" wide. Spoon 2-3 Tbsp of filling onto one of the rectangles. Gently place another rectangle on top. Secure the edges together by pressing them with the tines of a fork. Bake on a cookie sheet at 400 degrees for 12-15 minutes. Remove and cool.

Glaze
2 cups powdered sugar
1 Tbsp. honey
1 tsp. vanilla
2-4 Tbsp. heavy cream
pink food coloring
sprinkles
Stir together in a bowl until a thick spreadable consistency is reached. Spread a thin layer on top of cooled pop tarts. Add sprinkles immediately as you frost them, or they will not stick. Allow glaze to harden before serving.
Makes about 6 Pop Tarts. Great with milk.

Pumkin Roll

3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp. lemon juice
1/2 tsp. nutmeg
3/4 cup flour
1 tsp baking powder
2 tsp cinnamon
1 tsp. ginger
1/2 tsp. salt

Beat eggs on high speed for 5 minutes. Gradually add sugar.
Stir in pumpkin and lemon juice. Sift together dry ingredients.
Fold into pumpkin mixture. Grease a cookie sheet and line with waxed paper.
Grease and flour the waxed paper. Spread mixture onto sheet. Top with 1 cup nuts if desired.

Bake at 375 degrees for 15 minutes. Turn out onto thin dish towel sprinkled with powdered sugar.
Roll towel and cake up together lengthwise (smaller end), and cool.
Unroll and spread with cream cheese filling and roll up again. Chill.
Slice when ready to serve.

Cream Cheese Filling:

8 oz. cream cheese, softened
2 cups powdered sugar
1/2 cup butter, softened
2 tsp. vanilla

Blend together until smooth.

Crackhead Pie

Crust:
Stir together 2 cups flour
1 cup melted butter
1cup chopped nuts
Press into a 9x13 pan and bake at 350 degrees
for 15 minutes
Let Cool

1st Layer:
1 cup powdered sugar
1 cup cool whip
8oz cream cheese
Mix until smooth and spread over crust

2nd Layer:
3oz. package instant vanilla pudding
3oz. package instant chocolate pudding
3 cups milk
1 teaspoon vanilla
Mix until thickened and spread over top
Chill.

Apple Crisp

5 medium tart cooking apples, sliced (5 cups)
3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1/3 cup butter or margarine, softened
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg

Cream or Ice cream, if desired

1. Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.

2. Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.

3. Bake about 30 min or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with ice cream or cool whip.

Easy Strawberry Cream Pie

Makes 8 Servings

Half of a 12oz can frozen (DOLE) strawberry-orange-banana
juice concentrate, thawed

One 8oz package Fat Free Cream Cheese

1 package (four 1/2 cup servings size) sugar free instant Vanilla Pudding mix

1 1/2 cups light Cool Whip

1 cup Strawberries, chopped

1 Reduced Fat Graham Cracker Pie Crust

1. In a blender or food processor, combine juice concentrate, cream cheese, and pudding mix. Process until smooth.

2. Transfer to large bowl; fold in whipped topping and strawberries

3. Transfer to pie crust; spread evenly. Cover and refrigerate until firm, at least 2 hours.

Mom's Brownies

Melt 1/3 cup butter

In a bowl combine:
1 cup sugar
2 eggs
1 tsp vanilla
Mix well

Stir in melted butter and 1/2 cup cocoa
Add:
2/3 cups flour
1/2 tsp baking powder
1/4 tsp salt

Spread into greased 8x8 inch pan
Bake at 350 degrees for 25 to 35 minutes
until knife inserted in center comes out clean

Strawberry Shortcake

1 2/3 cups flour
1 TBS sugar
2 tsp baking powder
1/4 tsp baking soda
3 TBS butter
1 egg
1/2 cup buttermilk

Stir together flour and sugar, baking powder, and baking soda
Cut in butter until mixture resembles course crumbs
Combine egg and buttermilk in separate bowl
Add to flour mixture and stir just until moistened
Drop by tablespoonful in 8 mounds on a greased cookie sheet
Bake at 450 degrees for 7-8 minutes until golden
Cool Cakes and cut each one in half

Mix 3 cups of sliced strawberries with 2 TBS sugar.
Spoon over halved shortcake
Top with Cool Whip
Place other half of shortcake on top

Serves 8

Oreo Cookie Treat

Makes 12 Servings

You will need a 20 oz package of oreos. Set aside 10 cookies.

1st Layer: Crush oreo cookies. Mix with 1 cube melted butter.
Spread over the bottom of a 9x13 glass dish.

2nd Layer: Mix together 2- 8 oz packages cream cheese and 1 cup powdered sugar. Fold in 1 cup cool whip. (may be sticky). Spread in pan.

3rd Layer: Mix together 1 large package of instant chocolate pudding and 2 1/2 cups milk. Let it set up and then spread it on.

4th Layer: Cover the top with cool whip. Crush remaining cookies and sprinkle on the top.
Refrigerate.

Creamy Fudge

1 1/2 cups sugar
1/2 cup butter
1- 5 oz can evaporated milk
1-7oz jar marshmallow cream
3 cups chocolate chips (semi-sweet or milk chocolate)
1/2 teaspoon vanilla extract
2 c walnuts, coarsely chopped (optional)

1. Lightly grease a foil lined 9x9x2 pan

2. Heat sugar, butter, milk and marshmallow cream in a 3 qt saucepan over medium heat, stirring constantly, until mixture boils.
Boil and stir for 5 minutes.

3. Add chocolate chips and vanilla, stirring until chips are melted. Stir in walnuts.

4. Immediately spread into pan and refrigerate overnight.

Dessert Fruit Pizza

Joanna, this one's for you.
This is very delicious, but it is recommended to be shared with SEVERAL people, not just two!


1 tube (18 oz) refrigerated sugar cookie dough
1 8oz package cream cheese
1/3 cup powdered sugar
1/2 tsp vanilla extract
2 tablespoons lemon juice

On a greased 14inch pizza pan, press cookie dough into a 12 inch circle. (be sure to leave the 2 inches around the edge) Bake at 375 degrees for 10-12 minutes until golden brown. Cool completely. In small bowl, mix cream cheese, powdered sugar, vanilla, and lemon juice until smooth. Spread over crust.
Arrange fruit of your choice over top and refrigerate for 1 hour.
This is good drizzled with chocolate syrup or some orange marmalade mixed with a little water.

Fruit that is good to use:
2 medium firm bananas, sliced
1 20oz can pineapple chunks, drained
1 pint strawberries, sliced or halved
2 kiwi fruit peeled and sliced
1 11oz can mandarin oranges, drained

Variation: make with chocolate cookie dough instead of sugar cookie dough