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Archive for August 25th, 2011

Tomorrow my son has a parade to attend and I got charged with desserts.  I wanted something that was capable of holding a old fashion charm, easy to eat and easy to carry.  Cookies and cupcakes just didn’t seem proper, though I did use cupcakes to create this.  I’ve made these before and they really are delicious and simple.  You can’t go wrong with that.

1 devils food cake mix

1 can cherry pie filling

1 can Redi Whip

1 jar Maraschino cherries

Chopped peanut or nut topping (optional)

1 case (or more) jelly canning jars

Yes, that is really all that is involved.  Before serving I will offer to add chopped peanuts to the top but that is optional.

1) Mix up your cake mix and follow directions for making cupcakes.

2.) Let cupcakes cool completely and cut them in half, you will use one cupcake per jar.

3.) Place bottom of cupcake in bottom of jar, add a layer of cherry pie filling.

4.) Add a healthy squeeze of Redi Whip on top pie filling.

5.) Add top piece of cupcake, don’t fret if you have to smush it in no one will notice.

6.) Add another layer of cherry pie filling.

At this point for transfer I put the lid and cover on the jar, then bring along Redi Whip, maraschino cherries and chopped nuts.

**Refrigerate jars until ready to serve or transport**

 

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I love this recipe, it is not only easy, makes an excellent meal for the hot days of summer, is extremely versatile, but it also helps get your kids to eat their vegetables.  How we do it, every one gets to choose two vegetables to go on the pizza.  You can choose from a wide variety, onions, radishes, peppers, broccoli, cauliflower, carrots, celery, mushrooms, summer squash and green onions are the more traditional ones we usually choose from.

For the base it’s crescent roll dough.  Two can’s fill a cookie sheet.  You can either buy the pre-made canned in the store or you can choose to make your own, either works fine.  Remove from can, squash into a ball and using a little flour roll out to size you need to fill pan.  You want this thin as you can make it.  Using a fork, pierce the dough numerous times to keep it from bubbling and raising.   Cook per directions or at 400 degrees for 12 minutes (watch bottom for browning.)

As you let the dough cool, mix up your spread of 8 oz cream cheese, 2 tbsp sour cream & 1 tsp garlic powder.   You can add other flavorings to this as well.  Some I like to use is Italian seasoning,  parsley, dill, basil, or a few tsp ranch dressing mix.

Spread the now cooled dough with the cream cheese spread, add your chopped vegetables of choice and put the entire mix in the refrigerator for at least half a hour to a hour before serving.  Cut into squares or as a regular pizza and serve.  Delicious!

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