Strawberry Shortcake Martini

December 22, 2021 by

Strawberry Shortcake Martini

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Prep Time 5 mins
Total Time 5 mins
Course Drinks
Cuisine American
Servings 1 person

Equipment

  • Cocktail Shaker

Ingredients
  

  • 2 oz Cake Vodka
  • 3 oz Strawberry Schnapps
  • 3 oz Strawberry/Kiwi Juice
  • 1/2 oz Whipped Vodka
  • Strawberries Sliced thin

Instructions
 

  • Combine ingredients in cocktail shaker
  • Add a few ice cubes
  • Shake vigorously
  • Pour through strainer
  • Garnish with fresh strawberries

Notes

Source: https://www.willcookforsmiles.com/strawberry-shortcake-martini/
Filed Under: Beverages, Dessert, Dishes and Meals, Fruit, Holidays, Quick and Easy

Pumpkin Pie Cupcake

August 15, 2014 by

Pumpkin Pie Cupcake

Try a simpler approach to making pumpkin pie this Thanksgiving with these delicious cupcakes. Get all of the flavor in half the time.
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Prep Time 20 mins
Cook Time 20 mins
Total Time 1 hr 30 mins
Servings 12

Ingredients
  

  • 1 15 oz can pumpkin puree
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup evaporated milk
  • 2/3 cup all purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Gingersnaps optional for crust

Instructions
 

  • Preheat oven to 350 degrees.
  • Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes.
  • Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk.
  • Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture.
  • Fill each muffin cup with 1/3 cup of the mixture.
  • Bake for 20 minutes and let cool for 20 minutes.
  • Remove cupcakes from pan and chill in the fridge for 30 minutes.
  • Top with whipped cream and sprinkle more pumpkin pie spice on top and serve.
  • Makes 12 cupcakes.

Filed Under: Dessert, Dishes and Meals, Holidays, Quick and Easy, Vegetables Tagged With: , ,

Cherry Dump Cake

December 26, 2013 by

Cherry Dump Cake

Maxine Wallace
Print Recipe
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 12

Ingredients
  

  • 1 15 oz can crushed pineapple
  • 2 can cherry pie filling
  • 1 box cake mix
  • 1/2 cup crushed pecans optional
  • 1 stick butter cut into pats

Instructions
 

  • Layer ingredients in a 13" x 9" pan in the order above
  • Bake at 350 for 45 minutes

Notes

You can change it by using chocolate cake mix and strawberry pie filling instead, or blueberry filling and lemon cake mix.

Filed Under: Dessert, Fruit, Quick and Easy

Mom’s Apple Dumplings

November 26, 2013 by

Mom's Apple Dumplings

Esperence Van Laere
Grandma Van Laere's 1940 Dutch Version
Print Recipe
Prep Time 1 hr
Cook Time 45 mins
Total Time 1 hr 45 mins

Ingredients
  

Dumplings

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 heaping tablespoon margarine
  • 1 heaping tablespoon solid Crisco
  • 7/8 cup milk

Filling

  • 5 to 6 apples chopped very small
  • Cinnamon
  • brown sugar about a handful
  • 3 tablespoons margarine melted

Lemon Sauce

  • 1 cup granulated sugar
  • 2 tablespoons flour
  • 1 cup boiling water
  • 1/2 lemon sliced
  • 1 tablespoon margarine
  • Pinch of salt

Instructions
 

For the Dumplings

  • Sift and mix flour, baking powder, and salt
  • Add margarine (1 heaping tbsp), crisco, and mix as you would for pie dough
  • Add milk
  • Roll out on floured surface in sheet to about 1/4 inch thick.
  • You can tell as to size to how many dumplings that is cut.
  • Makes about 9 dumplings.
  • Spread melted margarine, cinnamon to taste, along with brown sugar over dough.
  • Put in chopped apples and roll up as you would a jelly roll.
  • Cut into 1 1/2 inch pieces and put in pan 8x8 or 9x9, end up (cut side).

For the Lemon Sauce

  • Mix sugar, flour and salt together.
  • Add water, lemon and margarine.
  • Cook until it begins to thicken and is clear in color.

All Together

  • Pour lemon sauce over dumplings
  • Bake at 350 degrees for about 45 minutes. Check at 40 minutes.
  • Should be brown and crispy.

Filed Under: Dessert, Fruit

Pumpkin Pie Stuffed Baked Apples

October 10, 2013 by

Pumpkin Pie Stuffed Baked Apples

... the name says it all.
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Prep Time 15 mins
Cook Time 1 hr
Servings 10

Ingredients
  

  • 1⅓ C Pumpkin Puree
  • 1 Tbsp Pumpkin Pie Spice *
  • 1 Egg large
  • 1 Egg Yolk large
  • ⅓ C Raw Sugar
  • ¼ tsp Molassas
  • ¼ tsp Salt
  • ½ C Coconut Cream**
  • 10 – 12 Gala Apples small or medium

Instructions
 

  • Preheat the oven to 350ºF and oil or butter the bottom of a 9×13 baking dish.
  • Whisk together the all the ingredients, except for the coconut cream and apples. Once you have a nice homogenous mixture, whisk in the coconut cream and set aside.
  • Next, hollow out the apples: fill a bowl ⅔ full with ice water and juice the lemon into the water. If the apple doesn’t stand straight up, shave off the bottom of the apple until it stands straight. Hollow out the apples. As you finish hollowing out each apple, put it in the bowl with the lemon ice water.
  • Dry off the apples (inside and out) and place them in the baking dish. Fill the apples with the pumpkin pie filling and then bake in the 350º F oven until the filling has set and puffed up a bit: about an hour.
  • When the apples have finished cooking, remove them from the oven and transfer to a wire rack to cool. Once the apples have cooled, go ahead and dig in! I like to whip up some of the extra coconut cream with some vanilla and sugar to top it off. If you’re not concerned with dairy, whipped cream or vanilla ice cream will do nicely.

Notes

* I usually have all the spices that go into Pumpkin Pie Spice and make up a batch each year rather than purchase a pre-made blend from the store. If you’d like to make up your own batch, here’s a recipe: 4 Tbsp ground Cinnamon, 4 tsp ground Ginger, 4 tsp ground Nutmeg, 3 tsp ground All Spice. Mix and use as needed.
** Make sure to use coconut cream and not coconut milk.

Filed Under: Dessert, Dishes and Meals, Fruit, Holidays

Jagermeister Bomb

June 21, 2013 by

Jagermeister Bomb

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Ingredients
  

  • 1 cup Red Bull
  • 1 3 oz pkg of either black cherry or orange jello
  • 1 cup Jagermeister

Instructions
 

  • boil Red Bull (in place of water)
  • stir in jello until dissolved
  • stir in Jagermeister
  • pour into jello shot cups or mold
  • refrigerate over night

Notes

Click here for great ideas

Filed Under: Dessert, Jello Shots

Fudge Truffle Cheesecake

December 3, 2012 by

Fudge Truffle Cheesecake

Karen Docter
Print Recipe
Prep Time 30 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 35 mins
Servings 14

Ingredients
  

  • 2 cups 12oz semi-sweet chocolate chips
  • 3 pkgs. 8oz each cream cheese, softened
  • 1 can sweetened condensed milk NOT evaporated milk
  • 4 eggs
  • 2 tsp. vanilla
  • Chocolate Crumb Crust
  • 1 1/2 cups vanilla wafer crumbs
  • 1/2 cup powdered sugar
  • 1/3 cup cocoa
  • 1/3 cup melted butter or margarine

Instructions
 

  • Heat oven to 300 degrees
  • Prepare Chocolate Crumb Crust : combine ingredients and press firmly on bottom of 9 inch springform pan
  • In heavy saucepan, over very low heat, melt chips, stirring constantly
  • In large mixer bowl, beat cheese until fluffy
  • Gradually beat in sweetened condensed milk until smooth
  • Add melted chocolate chips and remaining ingredients
  • Mix well
  • Pour into prepared pan
  • Bake 65 minutes or until center is set
  • Cool
  • Chill
  • Refrigerate leftovers

Filed Under: Dessert

Pineapple Salad

April 1, 2012 by

Pineapple Salad

Maxine
Print Recipe
Prep Time 30 mins
Total Time 30 mins
Servings 20

Ingredients
  

  • 3 or 4 cans yellow label chuck pineapple (drained)
  • 3 egg yolks
  • 1 cup chopped walnuts or pecans
  • 1 1/2 to 2 cups of miniature marshmallows
  • 2 cups pineapple juice drained from above cans
  • 4 tbsp corn starch
  • 1 cup granulated sugar

Instructions
 

  • Heat juice in med. pan
  • Mix corn starch & sugar together & pour into warm juice.
  • Stir constantly & bring to boil.
  • Boil until juice is thick & clear.
  • Remove from heat.
  • Beat egg yolks until thick & creamy.
  • Add 3 or 4 tbsp. of hot juice to yolks (keeps yolks from cooking) stir and return juice & yolks to pan.
  • Bring back to boil until thick.
  • Cool juice completely or will melt marshmallows.
  • Add drained pineapple, nuts, marshmallows, & juice mixture together & refrigerate.
  • Makes enough for 15 to 20.

Filed Under: Dessert, Dishes and Meals

Pecan Pie

April 1, 2012 by

Pecan Pie

Maxine
Print Recipe
Prep Time 20 mins
Cook Time 1 min
Total Time 1 hr 20 mins

Ingredients
  

  • 3 Eggs
  • 1 Cup Gran. Sugar
  • 1 Cup Light Corn Syrup
  • 1 tsp. Vanilla
  • 1 Cup Pecans
  • 1 Single Pie Crust

Instructions
 

  • Beat eggs and sugar until thick
  • Add syrup, nuts & vanilla.
  • Pour into 9” or 10” pie shell (not baked)
  • Bake at 300 degrees for 1 hour.

Filed Under: Dessert, Dishes and Meals

Pineapple UpsideDown Cake

April 1, 2012 by

Pineapple Upside Down Cake

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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 min

Ingredients
  

  • 1/4 cup butter or margarine
  • 1 cup packed brown sugar
  • 1 can 20 oz pineapple slices in juice, drained, juice reserved
  • 1 jar 6 oz maraschino cherries without stems, drained
  • 1 box Betty Crocker® SuperMoist® yellow cake mix
  • Vegetable oil and eggs called for on cake mix box

Instructions
 

  • Heat oven to 350°F (325°F for dark or nonstick pan).
  • In 8-inch pan, melt butter in oven.
  • Sprinkle brown sugar evenly over butter.
  • Arrange pineapple slices on brown sugar.
  • Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
  • Add enough water to reserved pineapple juice to measure 1 1/4 cups (about 1/4 cup of water).
  • Make cake batter as directed on box, substituting pineapple juice mixture for the water.
  • Pour batter over pineapple and cherries.
  • Bake 40 to 45 minutes (42 to 48 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean.
  • Immediately run knife around side of pan to loosen cake.
  • Place heatproof serving plate upside down onto pan; turn plate and pan over.
  • Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan.
  • Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

Filed Under: Dessert, Dishes and Meals, Fruit
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