Orange Candied Sweet Potatoes

Orange Candied Sweet Potatoes

I always think of sweet potatoes in the fall. They taste so good with a meal. At Thanksgiving, many people serve it with lots of marshmallows on top. This recipe for Orange Candied Sweet Potatoes gives a different taste to the same old sweet potatoes. It is delicious, colorful, and very pretty to serve. A friend served it in slices with the glaze spooned over it and I thought it was such a lovely way that I do it, too!

Orange Candied Sweet Potatoes grandparentsplus.com

 

I have varied the original recipe from Cooks.com just a bit. I wanted more orange flavor so I used 2 Tbsp. of orange concentrate instead of the juice. If you like it with a more subtle orange flavor, just use the orange juice. 

 

Orange Candied Sweet Potatoes
Recipe Type: Side Dish
Author: Cooks.com
Prep time:
Cook time:
Total time:
Serves: 8-10 servings
Ingredients
  • from Cooks.com
  • ORANGE CANDIED SWEET POTATOES
  • 6 sweet potatoes, halved (I like to peel them and slice them in 3/4 – 1 inch thick slices.)
  • 2 tsp. salt
  • 3 tbsp. butter
  • 2 tbsp. orange juice concentrate
  • 3/4 c. corn syrup
  • 1/4 c. brown sugar
Instructions
  1. Combine sweet potatoes, salt and 1/2 cup boiling water in saucepan. Simmer covered for 15 minutes or until tender. Pour off all but 1/4 cup stock dot with butter. Combine orange juice, corn syrup and brown sugar. Blend well. Pour over sweet potatoes. Simmer basting frequently for 15 minutes.

First cut the slices about 3/4 – 1 inch thick.. Orange Candied Sweet Potatoes grandparentsplus.com

Boil.  When tender, dot with butter reserving 1/4 cup stock from the potatoes.

Orange Candied Sweet Potatoes grandparentsplus.com

 

Make the orange candied syrup and pour over the potatoes. Baste with sauce.  

Orange Candied Sweet Potatoes grandparentsplus.com

 

Other than the usual baking and dotting the sweet potato with butter and brown sugar, this is my favorite way to serve sweet potatoes.

Try them! 

Orange Candied Sweet Potatoes grandparentsplus.com

 

Thanks for visiting! 

Phyllis

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Pumpkin Bread Pudding

Pumpkin Bread Pudding

Do you want something new,  festive, and fun to serve for dessert this fall? Try this Pumpkin Bread Pudding recipe! It satisfies the longing for the pumpkin flavor and is so pretty to serve. This recipe certainly has a “wow” factor, but it is easy to make! This recipe comes from a friend who is a terrific cook.

Pumpkin Bread Pudding grandparentsplus.com

 

 

Pumpkin Bread Pudding
Recipe Type: Dessert
Prep time:
Cook time:
Total time:
Serves: <span class=”mceItemHidden” data-mce-bogus=”1″><span></span>12 – 4 oz. <span class=”mceItemHidden” data-mce-bogus=”1″><span class=”hiddenSpellError” pre=”” data-mce-bogus=”1″>ramikens</span></span></span>
<span class=”mceItemHidden” data-mce-bogus=”1″><span></span>Served in <span class=”mceItemHidden” data-mce-bogus=”1″><span class=”hiddenSuggestion” pre=”in ” data-mce-bogus=”1″>individual ramikens</span></span> or custard cups, this recipe is beautiful to serve and delicious to eat!</span>
Ingredients
  • 6 Tbsp. dark brown sugar
  • 1 c. raisins (optional)
  • 1/3 c. bourbon (or hot water)
  • <span class=”mceItemHidden” data-mce-bogus=”1″><span></span>1 (15 <span class=”mceItemHidden” data-mce-bogus=”1″><span class=”hiddenSpellError” pre=”15 ” data-mce-bogus=”1″>0z</span></span>. ) can pumpkin <span class=”hiddenSuggestion” pre=”pumpkin ” data-mce-bogus=”1″>puree</span></span>
  • 4 large eggs
  • 1 cup granulated sugar 1 1/2 c. milk
  • 2 tsp pur vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground allspice
  • <span class=”mceItemHidden” data-mce-bogus=”1″><span></span>Pinch of salt 1 (12 oz.) day old brioche or <span class=”mceItemHidden” data-mce-bogus=”1″><span class=”hiddenSpellError” pre=”or ” data-mce-bogus=”1″>challah</span></span> bread, cut 3/4 inch. cubes</span>
  • Confectioners sugar for dusting
  • Butter to coat ramekins or custard cups
Instructions
  1. <span class=”mceItemHidden” data-mce-bogus=”1″><span></span>Coat bottom and sides of <span class=”mceItemHidden” data-mce-bogus=”1″><span class=”hiddenSuggestion” pre=”of ” data-mce-bogus=”1″>individual ramekins</span></span> or custard cups with butter and sprinkle each with 1 tablespoon brown sugar and set aside.</span>
  2. Place raisins in and small bowl and cover with bourbon (if using) or hot water to soak 20 minutes or until plump. Drain and set aside.
  3. In a large bowl, whisk together pumpkin, eggs, granulated sugar, milk, vanilla, spices, and salt.
  4. Toss in bread cubes; stir gently to coat and let stand a few minutes. Fold in raisins. Divide among prepared dishes, pressing down to make slightly even.
  5. Bake until center sets and top is golden – 40 minutes.
  6. <span class=”mceItemHidden” data-mce-bogus=”1″><span></span>Remove from oven to slightly cool before <span class=”mceItemHidden” data-mce-bogus=”1″><span class=”hiddenSpellError” pre=”before ” data-mce-bogus=”1″>unmolding</span></span> onto plates and <span class=”hiddenSpellError” pre=”and ” data-mce-bogus=”1″>dus</span> with confectioners sugar.</span>

Pumpkin, eggs, sugar, milk, vanilla, spices, and raisins all ready to go into prepared dishes….

Pumpkin Bread Pudding grandparentsplus.com

I used 12 – 4 oz. ramekins.  Baked for 45 minutes.  Let sit for 5-10 minutes before inverting onto a plate.

If you don’t have ramekins, use a large-size muffin tin. You may have to vary the baking time. 

Pumpkin Bread Pudding grandparentsplus.com

Sprinkle powdered sugar over the individual servings.

Pumpkin Bread Pudding grandparentsplus.com

 

I know you’ll enjoy this dessert! 

Phyllis

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Double Chocolate Banana Bread

Double Chocolate Banana Bread

Can’t get enough chocolate? This Double Chocolate Banana Bread satisfies that craving!  It is such a moist and delicious bread. You can vary this recipe and make it just regular Banana Bread, too! Nice to have two options in one recipe. 

Double Chocolate Banana Bread grandparentsplus.com

 

This recipe makes two small loaves or one large loaf. I like the two small loaves as the pieces are just right for serving. Eat one and freeze the other for later.

Double Chocolate Banana Bread or Regular Banana Bread
Recipe Type: Bread
Prep time:
Cook time:
Total time:
Serves: 2 small loaves or 1 large loaf
Chocolate flavor, chocolate chips, and bananas all go into this Double Chocolate Banana Bread! So moist and delicious!
Ingredients
  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 3-4 bananas mashed
  • 1 tsp. vanilla
  • 2 cups flour – If you’re making the Double Chocolate version, add 1 3/4 cup flour and 1/4 cup cocoa powder.
  • 1 tsp soda
  • 1/2 – 3/4 cup chocolate chips
Instructions
  1. Combine first 5 ingredients mixing together.
  2. Add flour and soda or the flour, soda, and cocoa powder.
  3. Fold in chocolate chips at the end.
  4. Put into two greased and floured small loaf pans or one large loaf pan (9×5)
  5. Bake at 350 degrees for 50-55 minutes until toothpick comes out clean.
  6. Cool 15 minutes in the pan.
  7. Invert and remove bread from the pan.

Double Chocolate Banana Bread grandparentsplus.com

 

Are you a chocolate lover? I am and I absolutely love this Double Chocolate Banana Bread! I think you will, too!

Double Chocolate Banana Bread grandparentsplus.com

Enjoy!

Phyllis

You might want to try the Chocolate Zucchini Cake, too!

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Freezing Tomatoes the Easy Way!

Freezing Tomatoes the Easy Way!

There is nothing better than a fresh, ripe tomato from the garden! The flavor is wonderful, but often you get more than you can eat! Now what? How do you quickly and easily save them for soups, chili, or stews?

Now, I don’t like skinning tomatoes! It’s a messy job! Besides, you do lose the nutrients contained in and right under the skin. Why not make it easier? Freezing Tomatoes the Easy Way is better, less messy and quicker, too! Let me show you how….

Freezing Tomatoes the Easy Way! grandparentsplus.com

 

You will need a food processor or bullet. Just simply core the tomatoes and cut off any blemishes. Put them into the food processor or bullet and process.

Freezing Tomatoes the Easy Way grandparentsplus.com

Puree the tomatoes and pour into muffin tins.

Freezing Tomatoes the Easy Way grandparentsplus.com

Place in the freezer. When completely frozen, set in warm water for just a few seconds until they loosen. Dump into  freezer bags,  place in your freezer, and you’re done! Take out what you need to add to your recipes, reseal, and keep the rest for the next recipe. Now, isn’t that easy?

Freezing Tomatoes the Easy Way grandparentsplus.com

 

I don’t know if this is a new idea or not, but I thought I’d try it and it worked for me! Hope this helps you, too!

Enjoy!

Phyllis

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Chocolate Zucchini Cake

Chocolate Zucchini Cake
Does Chocolate Zucchini Cake count as a vegetable or dessert? Perhaps if you eat it with your meal; it’s a vegetable, but if you eat it later; it’s a dessert! Either way, this recipe is one to use again and again. It is moist, delicious, and doesn’t need frosting! 
If you have a garden and plant zucchini, you know you’re going to need lots of zucchini recipe ideas for using all that a plant produces. This is one recipe idea that can be made over and over again. It is so good! I grate the zucchini and freeze in 2 cup portions so I have it ready to use for baking another cake when needed. A friend gave me this recipe. She found it in an old church cookbook.
Chocolate Zucchini Cake
Recipe Type: Dessert
Author: Old Cookbook Find!
Prep time:
Cook time:
Total time:
Serves: 12-15 pieces
Rich chocolate cake made with grated Zucchini
Ingredients
  • 1/2 cup butter
  • 1/2 cup oil
  • 1 3/4 cup sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1/2 cup sour milk (use regular milk with a tsp. of lemon juice to curdle it or use buttermilk)
  • 4 Tbsp. cocoa pwd.
  • 1/2 tsp. baking powder
  • 1 tsp. soda
  • 1 tsp. salt
  • 2 cups grated zucchini
  • 2 1/2 cups flour
  • Chopped walnuts
  • 1/2 c. cup chocolate chips
Instructions
  1. Cream together oil, butter, eggs, and sugar.
  2. Add the milk and vanilla.
  3. Add dry ingredients and zucchini.
  4. Pour into greased 9×13 cake pan.
  5. Sprinkle chips and nuts (optional) on top.
  6. Bake at 325 degrees for 45-50 min.

The batter will look like this….

Chocolate Zucchini Cake grandparentsplus.com

 

It looks light, but don’t worry, it bakes darker.

Chocolate Zucchini Cake grandparentsplus.com

 

This cake is so moist, rich, and delicious! It’s hard to resist especially if you’re a chocolate lover. 

Chocolate Zucchini Cake grandparentsplus.com

 

If by chance you have leftovers, it freezes well! 

Now, do you consider this a vegetable or dessert? Hmmm….I wonder….

Enjoy!

Phyllis

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Spaghetti Salad

Spaghetti Salad

This Spaghetti Salad recipe makes a huge amount. So, if you’re making it just for your family, you may want to cut the recipe in half. It is a hearty salad and one which you can add just about anything to it. I’ll give lots of optional additions, but you can pick and choose the ones your family will like.

You do need to plan ahead and make this the day before. It needs to be in the refrigerator overnight to soak up all the flavors!

Spaghetti Salad grandparentsplus.com

 

Spaghetti Salad
Recipe Type: Salad
Prep time:
Cook time:
Total time:
This Spaghetti Salad is hearty and delicious. Lots of ingredients with a zest of Salad Supreme spice.
Ingredients
  • 1 -1 lb. box Spaghetti (regular or whole wheat)
  • 1 16 oz. bottle of Italian Dressing
  • Red onion chopped fine
  • 2-3 tomatoes, seeded and chopped
  • McCormick’s Salad Supreme seasoning
  • Cheese (Colby or Cheddar)
  • pepperoni or salami, cut into small pieces
  • Celery – diced
  • Optional items:
  • Cucumber, seeded and diced
  • Sliced black olives
  • green pepper, diced
  • marinated artichoke hearts
Instructions
  1. Prepare Spaghetti according to package directions
  2. Drain and run under cold water.
  3. Place spaghetti in a large bowl.
  4. Pour Italian Dressing over the spaghetti
  5. Add 1/2 jar of McCormick’s Salad Seasoning ( I add just a little more)
  6. Mix with spaghetti
  7. Add onion, celery, pepperoni or salami, and tomatoes
  8. Add optional ingredients of choice
  9. Combine all ingredients, cover, and refrigerate overnight.

This recipe never had amounts of each ingredient so I just add according to what I like. Toss well before serving to get all the goodies from the bottom of the bowl. This salad keeps well for a couple of days in the refrigerator.

Spaghetti Salad grandparentsplus.com

 

Enjoy!

Phyllis

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Salsa Goddess Dressing Recipe

Salsa Goddess Dressing Recipe

Salsa-Goddess Dressing for Taco Salad grandparentsplus.com

Here’s a recipe for a great taco dressing that I call Salsa Goddess Dressing! It is easily mixed together from four ingredients. Three of the ingredients are easily found. One is my secret ingredient I use for my Guacamole. It  adds wonderful flavor to this Salsa-Goddess dressing. Check out the Best Guacamole Recipe, too!

 

Salsa-Goddess Dressing for Taco Salad
Recipe Type: Salad Dressing
Cuisine: Mexican
Author: Phyllis Van Rossum
Prep time:
Total time:
Serves: 2 1/2 cups approx.
A wonderful dressing for your Taco Salads.
Ingredients
  • 1 cup mayo
  • 2/3 cup Green Goddess Salad Dressing
  • 1/2 – 3/4 cup Salsa (your choice of mild, medium, or hot)
  • Tajin
Instructions
  1. Thin mayo with milk or cream
  2. Add Green Goddess Salad Dressing
  3. Add Salsa
  4. Mix together
  5. Season to taste with Tajin -add shakes of Tajin until you reach desired spice flavor
  6. (Tajin, pronounced “Ta-Heen” is found in the Hispanic aisle of your grocery store or in a Hispanic grocery store.

 

 

 

Tajin looks like this….. Salsa Goddess Dressing

 

Put dressing in  bowl or pitcher and let each person add the dressing on their Taco Salad.

Sprinkle chips on top. (optional)

Salsa-Goddess Dressing for Taco Salad

 

Enjoy! 

Phyllis ihyllis

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Pickled Beets (no canning)

Pickled Beets (no canning)

Are you a fan of pickled beets? I really enjoy them on a tossed salad or used as a side dish for dinner. Since I don’t grow beets and I’m not a person that does canning, I rely on donations of pickled beets from friends. UNTIL NOW! 

Pickled Beets - no canning grandparentsplus.com

A friend of mine gave me this old family recipe for Pickled Beets where you use canned beets from the grocery store, make them into pickled beets and store them in the refrigerator! The recipe makes quite a bit and since I’m the only one in my immediate family that likes them, I make 1/3 of the recipe at a time! It takes only 10 minutes and they’re done! I used shoestring beets, but you can used whole or sliced, too. 

Pickled Beets - no canning grandparentsplus.com

Pickled Beets (no canning)
Recipe Type: Pickles – side dish
Author: Sherrill Port
Prep time:
Cook time:
Total time:
Serves: 6 jars
Wonderful Pickled Beets in 10 minutes with no canning necessary!
Ingredients
  • 3 cups sugar
  • 3 cups apple cider vinegar
  • 1 1/2 tsp. whole cloves
  • 1 cinnamon stick
  • 1 1/2 cups beet juice (drain from can)
  • 6 cans beets (whole, sliced or shoestring)
Instructions
  1. Combine all ingredients except for beets.
  2. Bring to boil and boil for 10 minutes.
  3. Remove cinnamon stick and cloves.
  4. Add drained beets.
  5. Pour into jars or a glass container and cover
  6. Keeps in refrigerator for a long time!
  7. If you use fresh beets – peel and cook until tender.
  8. Use beet juice in above recipe.
  9. Follow remainder of recipe.
  10. If canning, wash and scald jars and lids. Place beets in hot jars and cover with liquid. Process.

Pickled Beets - no canning grandparentsplus.com

 

These are delicious and now I can have them anytime!

Pickled Beets - no canning grandparentsplus.com

 

Now, isn’t that the easiest recipe for Pickled Beets? It’s the best! I’m so thankful to my friend, Sherrill, for sharing this delicious recipe. By the way, the beets are ready to serve when cooled. No waiting, either! 

Enjoy! 

Phyllis

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20 Crumb Crusts

20 Crumb Crusts

When you want a different twist on a dessert, try some of these tasty crumb crusts. Some of these I’m sure you’ve  heard of before, but many are very different. Pair these crusts with a complimentary flavor of ice cream, pudding, or pie mixture for a unique switch on your favorite recipe. It’s handy to have these all in one place so it’s easy to find when needed. Most are crumb crusts with some baked and some chilled. Two are roll-out crusts.  The crusts work well in either a pie pan, 8 x 8 pan, or spring-form pan.

Graham Cracker:

1  1/2 cup graham cracker crumbs, 3 T. sugar, and 1/3 to 1/2 c. melted butter. Press into pan. Bake at 350 degrees for 10 minutes. Try cinnamon or chocolate graham crackers, too.

Gingersnap:

1 cup finely chopped pecans, 1/2 c. crushed gingersnaps, 1/4 c. sugar, 1/4 c. soft butter. Bake at 450 degrees for 5-7 min.

Oreo:

Combine 18 crushed chocolate Oreos with 1/3 c. melted butter. Press into pan and chill. Try other Oreo flavors, too.

Chocolate Wafer:  (these are found in the baking section; not in the cookie aisle)

Combine 18 crushed chocolate wafers with 1/2 C melted butter. Chill.

Almond-Graham:

Combine 2/3 c. finely ground almonds and 1/2 c. graham cracker crumbs. Slowly add 2 T. oil or melted butter. Press firmly into spring-form or pie pan. Bake at 350 degrees for 8-10 minutes.

Try it in this recipe…. Blueberry Cheesecake Dessert

Blueberry Cheesecake Dessert grandparentsplus.com

Kahlua:

Combine 16 crushed graham cracker squares (approx. 1  1/2. cup) or 20 crushed chocolate wafers with 1/4 c. melted butter and 2 T. Kahlua. Press into pan and chill.

Add ice cream and you’ll have a delicious dessert pie!

Vanilla Wafers:

Combine 1  1/2 c.  crushed vanilla wafers with 1/4 c. melted butter. Chill or bake a few minutes.

Try using this in Best Banana Cream Pie

Best Banana Cream Pie grandparentsplus.com

Pretzel Crumb:

Combine 1 c. pretzel crumbs with 1/3 c. melted butter and 2 T. sugar. Chill.

Zwieback:

Mix 1 c. zwieback crumbs, 1/4 c. powdered sugar, and 2 T. melted butter. Press into pan. Chill.

Corn Flake:

Combine 1 c. crushed corn flakes, 1/4 c. sugar and 1/3 c. melted butter. Press into pan and chill.

Peanut Butter:

Make graham cracker crust, except, in place of butter, use 1/4 c. butter and 1/4 c. creamy-style peanut butter. melt together and add to crumb mixture.

Rice Krispy:

Combine 1 c. rice krispies, 1/4 cup sugar and 1/3 c.  melted butter. Press into pan and chill.

Butter Crunch:

Combine 1/4 c. brown sugar, 1 c. flour, and 1/2 c. butter. Add 1/2 c. chopped pecans or coconut. Mix with hands. Spread in 9 x 13 pan and bake at 400 degrees for 15 minutes. Take from oven and stir with spoon. Save 3/4 c. for topping and immediately press rest of mixture into 9 inch pie pan. Chill.

Try this one with your favorite Coconut Cream Pie recipe!

Chocolate Krispy:

Melt 1/3 c butter with 1 (6 0z.) pkg. chocolate chips. Add 2  1/2 c. crushed Rice Krispies. Press into pie plate and chill.

Vary this recipe….  Buster Bar Dessert

Buster Bar Dessert (copycat) grandparentsplus.com

 

Sour-Cream pastry: (Roll-out)

Cute 2/3 c. butter into 2 c. flour, until coarse and crumbly. Beat 1 egg with 1/3 c. sour cream and stir into flour mixture. Shape into a ball and wrap in plastic wrap. Chill 30-40 minutes. Roll out and bake in a 9 inch pie pan.  Bake for 8-10 minutes.

Try this with  Lemon Blueberry Pie

Lemon Blueberry Pie grandparentsplus.com

Cocoa Pie Crust:

Combine 1/4 c. cocoa, 1 c. Bisquick and 2T. sugar. Cut in 1/4 c. butter and add 3 T. boiling water. Mix until dough forms a ball and sides of bowl are clean. Pat into 9 in. pie pan. Bake 8-10 minutes.

Chip and Chex Pie Crust:

Combine 1/3 C. chocolate chips, 1 1/4 crushed Rice Chex cereal, 1/4 c. brown sugar, and 1/3 c. melted butter. Press evenly onto bottom and sides of buttered 9 inch pie pan. Bake at 350 degrees for 8-10 minutes.

Add: Your favorite ice cream! (mint chocolate chip, chocolate chip, or any flavor with a bit of chocolate in it!)

Chocolate-Coconut Crust:

Melt 4 oz. chocolate chips and 2 T butter over low heat. Stir in 2 c. flaked coconut. Mix well and press on bottom and sides of a 9 in. pie plate. Freeze.

Toasted Coconut Pie Crust:

Combine 7 oz.  pkg coconut which has been toasted in the oven, with 3 T. butter and 1 T. cinnamon. Press into 9 in. pie pan. Freeze 15 minutes.

Cream Cheese pastry:  (Roll-out)

Beat together 8 oz cream cheese, softened, with 8 oz. softened butter. Then beat in 1/2 c. heavy cream. Add a pinch of salt to 2  1/2 c. flour and add slowly to cheese mixture, forming dough. Wrap dough in plastic wrap. Refrigerate 1 hour before rolling out. Bake crust, according to specific recipe used.

Enough pie crusts for you? Now, try using them on some of the recipes you have and combine them with a new crust to give your dessert  or pie a different flavor!

Enjoy!

Phyllis

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Blueberry Cheesecake Dessert

Blueberry Cheesecake Dessert  grandparentsplus.com

How can you go wrong with both cheesecake and blueberries? You can’t, because this Blueberry Cheesecake Dessert is outstanding! I have combined my  Fresh Blueberry Pie recipe with a graham cracker crust, along with an added cheesecake layer. You can make this dessert in an 8×8 pan or make it as a pie. It is a rich dessert, so if you make it as a pie, cut the pieces small! 

Crust:

16 graham cracker squares, crushed – approx. 1  1/2 cups

1/4 cup. melted butter

3 T.  sugar

 

Cream Cheese Filling Layer:

12 oz. cream cheese, softened

4 eggs, beaten

1/2 cup sugar

 

Blueberry Layer:

2 pints fresh blueberries  ( use one for the blueberry sauce and one fresh pint on top of the cooked cream cheese layer)

3 tablespoons cornstarch

1 cup sugar, scant

3 T. lemon juice

 

Mix graham cracker crumbs, sugar, and melted butter together and press in either an 8×8 pan or a 9 inch pie pan. For the filling, mix the softened cream cheese, beaten eggs, and sugar together and spread on top of crust. Bake 25-30 minutes until center is set. When cool, put one pint of fresh blueberries over the cream cheese layer.

Blueberry Cheesecake Dessert  grandparentsplus.com

Make topping of 1 pint fresh blueberries, sugar, and cornstarch. Mix together and cook, stirring constantly,  until thick. Cool. Pour cooled blueberry mixture over the fresh blueberries on top of the cheesecake layer and chill.

Blueberry Cheesecake Dessert  grandparentsplus.com

Serve the Blueberry Cheesecake Dessert with a dollop of whipped cream.

Blueberry Cheesecake Dessert  grandparentsplus.com

 

Enjoy! 

Phyllis

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Buster Bar Dessert (copycat)

Buster Bar Dessert (copycat) grandparentsplus.com

Need a cool treat on a hot summer day? Then, this easy Buster Bar Dessert is just the ticket for you!

I love going to the Dairy Queen and getting a Buster Bar. They are so delicious! Want the same taste, but don’t have a Dairy Queen around? Make this dessert as it really mimics the Buster Bar tasty treat. You’ll love the sweet salty combination of fudge, caramel and peanuts, along with the crunch of the cookie crust, and the cool, creaminess of the ice cream. YUM! It’s a combination that’s hard to beat!
[print_link]

Buster Bar Dessert (copycat)

Crust:

16 oz.  large pkg. Hydrox or Oreo cookies, crushed

1/4 c. butter

1/2 gallon vanilla ice cream

1  1/2 c.  Spanish peanuts

Fudge Sauce:

1 cup powdered sugar

3/4 cup evaporated milk

1/3 cup chocolate chips

1/4 cup butter

1/2 tsp. vanilla

Want a quick fudge sauce? Use a jar of Mrs. Richardson’s Hot Fudge Sauce

Caramel Sauce-  I use Smucker’s Caramel. I don’t use the whole jar;  just drizzle some over the fudge.

Frozen whipped topping

Directions:

Mix  crushed cookies together with the butter and pat into a 9 x 13 pan. (save a handful for the top of the dessert)

Freeze until firm.

Spoon slightly softened ice cream over the cookie crumb base. Pack well and place in freezer. This is much easier when you open the carton all the way and slice off sections of ice cream to put over the crust.

Fudge Sauce:

Combine powdered sugar, milk, chips, butter, and boil for 8 minutes, stirring constantly. Remove from head, add vanilla and cool.

Sprinkle peanuts over ice cream and pour cooled fudge sauce over all. ( or jar of Hot Fudge sauce) Drizzle with the caramel sauce, too. Return to the freezer.

Spread whipped topping over the top and sprinkle with cookie crumbs. Cover with aluminum foil and freeze.

 

Buster Bar Dessert (copycat) grandparentspllus.com

Yes, just like a Dairy Queen Buster Bar!

This dessert is hard to resist!

Serves 12-15

Buster Bar Dessert (copycat) grandparentsplus.com

Enjoy!  (I know you will)

Phyllis

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Annie’s Pasta Salad

Annie's Pasta Salad   grandparentsplus.com

My cousin in California created this awesome salad and she named it after her daughter…. hence the name Annie’s Pasta Salad. It is a cross between a pasta salad and a green salad. I have made this salad so many times and always get asked for the recipe.  I know you’ll enjoy it! Thanks, Sharon, for this delicious salad!  

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Annie’s Pasta Salad

9 oz. fresh fettuccine 1  1/2 cup cooked chicken torn in strips 1/2 c. cheddar cheese, cubed 1/2 c. pepperoni or soft salami 1 small can sliced or whole black olives 1 green, yellow or red pepper, cut in long matchsticks (I used both red and yellow pepper) 1 container cherry tomatoes, halved 2 cups endive 3 cups green leaf lettuce or use a Spring Mix combination for all Dressing (I used Wishbone Caesar, but the recipe calls for Wishbone Olive Oil Classic Caesar…  couldn’t find it)) All the above amounts can vary to your liking!  

Directions:

If using fresh fettuccine, boil water and then add fettuccine. Remove from heat and let sit for 10 minutes. Drain fettuccine and rinse. Put fettuccine in a large bowl and add chicken, cheese, salami, peppers and olives. Pour 1/2 bottle of dressing over the ingredients above and chill in refrigerator for at least two hours. When ready to serve, add lettuce combinations, cherry tomatoes and more dressing to taste. Serves 6 Annie's Pasta Salad  grandparentsplus.com

When I make this for a smaller group, I mix the lettuce greens and add the amount of chilled ingredients that make the portion needed to serve. This way, the greens don’t get soggy if you have leftovers. The chicken mixture will be fine when refrigerated overnight for another salad the next day. Annie's Pasta Salad  grandparentsplus.com My husband loves this salad. I think you will, too!

Enjoy!

Phyllis

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Taco Pie

Taco Pie  grandparentsplus.com


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Here’s a different way to serve tacos for lunch or dinner. Taco Pie has the great taste of a taco, but is served as a pie. Just like a taco, compliment it with sour cream and salsa. Add a side of fruit and tortilla chips for a complete meal. You’ll love the easy crust using crescent rolls. This recipe is quick enough for a family meal and fancy enough for company. The recipe serves 8, but if you only need 4 servings, freeze one pie for later.

Ingredients:

1 lb ground turkey or hamburger

1 pkg. taco seasoning

1 can (8oz) refrig. crescent rolls

6 oz. shredded cheddar cheese

2 cans (8oz) tomato sauce

 

Directions:

Brown turkey or hamburger. Stir in tomato sauce and taco seasonings. Simmer 5 min.

Taco Pie   grandparentsplus.com

Unroll crescent roll dough and press onto bottom and sides of ungreased 12 inch pizza pan ( or two          8 inch pie tins) Prick bottom and sides of pan with a fork. (I find that making it in two pie tins is easier to serve.)

Taco Pie  grandparentsplus.com

Bake crust at 375 degrees for 10-12 min. until golden brown. Remove from oven. Cover crust with meat mixture.

Taco Pie  grandparentsplus.com

If you only want four servings, freeze the crust with the meat for another meal later.

Top with cheese and return to oven until cheese begins to melt.

Taco Pie  grandparentsplus.com

Remove from oven and top with 1 cup shredded lettuce and 1 1/2 cup chopped tomatoes.

Taco Pie  grandparentsplus.com

Serve Taco Pie with sour cream and salsa.  Optional items include black olives, jalapenos, avocado, and beans.

Taco Pie  grandparentsplus.com

Makes 8 servings.

Enjoy!

Phyllis

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Rhubarb Muffins

Rhubarb Muffins grandparentsplus.com

Rhubarb is in season and today I’m sharing a recipe from our church cookbook. I like this recipe because it is quick and easy. It, also, makes about 30 muffins at once! Oh, and besides that, the muffins are delicious! The topping includes sugar, cinnamon, nuts, and butter. It gives the muffins an added touch of sweetness and crunch.

Rhubarb Muffins

Ingredients:

1 egg, beaten

1  1/2 cup brown sugar

1 cup buttermilk

1 tsp. soda

2/3 cup oil

1 tsp. vanilla

2 1/2 cups flour

1 tsp. salt

1 1/2 cup rhubarb, finely chopped

1/2 cup chopped walnuts (optional) or pecans

Topping:

Mix together…

1/2 cup sugar

1 tsp. cinnamon

1/2 cup walnuts or pecans

2 tsp. butter, melted

Directions:

Beat egg and add other ingredients in order listed, stirring in rhubarb and nuts (optional) by hand. Line muffin tins with papers and fill cups 2/3 full. Put 1 teaspoon of topping on each muffin before baking.

Rhubarb Muffins  grandparentsplus.com

Bake at 350 degrees for 20-25 minutes. Makes 30 muffins.

Rhubarb Muffins grandparentsplus.com

The Rhubarb Muffins freeze well, too!

Thanks, Patty, for sharing this wonderful recipe!

Enjoy!

Phyllis

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Crab Pasta Salad Supreme

Summer calls for pasta salads and this Crab Pasta Salad Supreme is a delicious one to make. It might just become a real favorite! On an earlier post I shared another Crab Pasta Salad so you may want to check that out, too! This one that I’m sharing is colorful and has lots of complimentary flavors that go with the crab. Give it a try as I know you’ll like it. Around here, we don’t have easy access to fresh crab, so imitation will have to do.

Crab Pasta Salad Supreme grandparentsplus.com

 

Ingredients:

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

2-3 hard-boiled eggs , chopped

2-3 tablespoons chopped onion

Sliced black olives – as many as you like

1/4 tsp. both salt and pepper

3-4 tablespoons chopped red peppers

1/4 cup chopped celery

3/4 – 1  1/4 cups mayo

4 cups cooked Rainbow Rotini spiral pasta  ( I use one package)

1 package crab cut up

Crisp, cooked Bacon

 

Directions:

Combine all ingredients and refrigerate at least 1 hour before serving. If more mayo is needed, just add a little milk or cream and stir well. Serve with crushed bacon on top.  Serves 8-10.

Crab Pasta Salad Supreme  grandparentsplus.com

Enjoy!

Phyllis

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