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| Fruit Cobbler in a Dutch Oven
| Ingredients: | |
| 1 box of yellow or white cake mix | I can of fruit pie filling |
| 1 stick of butter | |
Place fruit in dutch oven, cover with cake mix and slice stick of butter over the top. Cover tightly and keep covered, also place a cover of foil over the top and cook over medium - hot coals for an hour. |
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| Lime Pie
1 (14 oz.) can sweetened condensed milk
1/2 C lime juice
2 eggs, beaten
1 (9 inch) graham cracker pie shell
Combine condensed milk and lime juice in bowl and mix well. Stir in eggs. Pour into pie shell. Bake at 350 degrees for 10 - 15 minutes or until set. Cool. Serve chilled or at room temperature. Refrigerate leftovers. May add grated lime or lemon peel to taste. May substitute lemon juice or Kay lime juice for lime juice. Makes 6 servings. |
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Smores
Keep in mind, everyone always wants another one - LOL!
| Ingredients: | (for each smore) |
| 2 sections of Graham Cracker | 1 lg Marshmallow |
| 1 scored section of hershey bar | |
Use a stick to toast the marshmallow over an open fire. Place the chocolate section on half of the graham cracker, the toasted marshmallow on top of the chocolate, and the remaining graham cracker on top. ENJOY! |
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| Homemade Ice Cream in a Coffee Can
| Ingredients: | |
| 1- 1# coffee can with lid | 1- 3# coffee can with lid |
| 1 pint of half & half | 1 egg |
| 1/2 cup sugar | 1 tsp vanilla |
| 2 T. of choc. syrup, or | 1/4 c of strawberries - or both even! |
Add all of the above ingredients to the (1#) coffee can. Put the lid on the coffee can and secure with duct tape. Place the 1# coffee can into the 3# coffee can. Surround with crushed ice and rock salt and place the lid onto the 3# coffee can.
Now the fun: have your kids sit on the ground and roll back and forth 3 to 4 feet apart. Roll for 8 to 10 mins.
Check to see if the ice cream is hard; if it isn't replace the lid, add more ice and rock salt. Roll for another 8 mins.
Remove the lid to the 1# can and serve.
Serves 4 people. |
Berries in White Chocolate Merangue Shells
Fresh berries nestled atop a creamy filling and drizzled with chocolate
Makes 8 servings
Ingredients:
3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
1 cup sugar
1 ounce white baking square,
grated (about 6 tablespoons)
3/4 of an 8-ounce package reduced-fat
&nbps; cream cheese (Neufchatel), softened
1/2 cup light dairy sour cream
| 2 tablespoons sugar
1/2 teaspoon vanilla
1/4 of an 8 oz. container frozen
reduced fat whipped topping, thawed
1 ounce semisweet chocolate, cut up
1/2 teaspoon shortening
3 to 4 cups hulled small strawberries
1/4 cup strawberry jam
1 to 2 tsp water |
1. Let egg whites stand in a large mixing bowl for 30 minutes.
Cover a baking sheet with parchment paper or foil; draw eight
3-inch circles. Add 1/2 teaspoon vanilla and the cream of tartar
to egg whites. Beat with an electric mixer on medium speed until
soft peaks form (tips curl). Add 1 cup sugar, a tablespoon at a
time, beating on high speed until very stiff peaks form (tips
stand straight) and sugar is almost dissolved. Fold in grated
white chocolate. Spread or pipe meringue over circles on paper
and shape into shells. Bake in a 300 degree F oven for 30
minutes. Turn oven off; let meringues dry in oven with door
closed for at least 1 hour (do not open door). Peel off paper.
Store in an airtight container.
2. In a mixing bowl beat together the cream cheese, sour cream,
2 tablespoons sugar, and 1/2 teaspoon vanilla until smooth. Fold
in thawed topping. Spread evenly in the meringue shells. Cover and
chill about 1 hour.
3. In a small heavy saucepan melt the semisweet chocolate with
shortening; cool. Drizzle over tops and sides of filled shells.
Arrange berries, hulled end down, over cream cheese filling. In a
small saucepan heat the jelly just until melted. Add 1 to 2 teaspoons
water to thin. Drizzle over the arranged berries.
Make-Ahead Tip: Bake meringue shells as directed. Place in an airtight container
and store at room temperature for up to 24 hours or freeze for up to 2 weeks.
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Chocolate-Strawberry Shortcakes
Makes 8
For shortcakes
Lightly grease a baking sheet.
1-2/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup butter or margarine
1 beaten egg
2/3 cup milk
In a medium mixing bowl combine flour, cocoa powder, the 1/4 cup sugar, baking powder, and salt. Cut in butter or margarine until mixture resembles coarse crumbs. Combine egg and milk; add all at once to flour mixture and stir just until moistened. Drop dough into 8 portions on prepared baking sheet. Bake in a 450 degree F. oven for 10 to 12 minutes or until a toothpick inserted in centers comes out clean. Cool slightly on a wire rack.
Make Ahead Tip: Prepare and bake shortcakes; cool completely on wire rack. Place in freezer container or plastic freezer bag; seal, label, and freeze up to 2 weeks. To serve: wrap frozen shortcakes in foil. Bake in 350 degree F. oven for 10 minutes or until warm.
To serve:
Prepare strawberries:
4 cups sliced strawberries
1/4 cup sugar
Combine sliced strawberries and the 1/4 cup sugar. Set aside
Prepare topping
1 cup whipping cream
2 tablespoons sugar
1 teaspoon vanilla
. In a chilled small mixing bowl beat whipping cream, the 2 tablespoons sugar, and vanilla with an electric mixer on medium speed until soft peaks form.
Putting it all together
Split warm shortcakes in half crosswise. Spoon a little whipped cream on shortcake bottoms.
Top with sliced strawberries. Add shortcake tops and top with remaining whipped cream.
Drizzle with hershey's syrup and garnish with whole strawberries, if desired.
Makes 6 servings.
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