Thursday, May 13, 2010

Raspberry Frozen Yogurt

I just made this for a church thing and it was a hit. Super easy and delicious. I use agave instead of sugar to make it a little healthier.

   2 cups vanilla yogurt
   ½ cup whole milk
   ¼-½ cup sugar, to taste
   1 package frozen raspberries,
      thawed or 2 cups fresh raspberries

   1. Combine first 3 ingredients in a large bowl; stir until sugar dissolves.
   2. Place raspberries in a blender; process until smooth. Strain puree through a fine sieve over a bowl. Discard seeds. Add puree to yogurt mixture.
   3. Pour raspberry mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions. Spoon into a freezer-safe container; cover and freeze 1 hour or until firm. Garnish with fresh raspberries, if desired. Yield: 8 servings (½ cup each) 

Sunday, May 9, 2010

Russian Cream

My mother-in-law recently took this to a church "Dessert-Off" and won "Best Kitchen Award." She came in second overall and was only beat out by a banana, bread pudding, very complicated thing brought by a professional chef. (It was more like a tie but the judges couldn't decide and defaulted to the more difficult thing). She was kind enough to share her recipe with the judges and competitor (isn't she sweet), they were appalled by the simplicity of it. The competitor thought that he was missing part of it. There is nothing better then something that is quick, easy and absolutely blows people out of the water. I bring this dessert to dinner parties regularly because it is so easy and people think it took you all day.

In a saucepan combine:
   2 pkgs Knox gelatin
   1 cup water
   1 cup sugar
Stir, let sit 5 minutes. Bring to a boil while stirring constantly. Remove from heat.
Stir in and mix with a wire whisk:
   3 cups sour cream (full fat only)
   2 cups whipping cream
Pour mixture into Bundt pan and refrigerate. Allow to set, remove from pan, and top with fruit.

A little tip: If the set cream doesn't release easily from the pan, dip the pan in warm water being careful not to get water on the cream. You can also run the pan under warm water but that technique is much more tricky. Also don't leave the pan in the warm water for too long or it will start to melt and won't look as pretty.

Tuesday, May 4, 2010


I adore this easy version of peanut butter bars. I will whip these up if I have a serious peanut butter craving. If I don't have butterscotch chips on hand I will simply do all chocolate.

1 cup corn syrup
1 cup sugar
Combine the syrup and sugar in a 3-qrt saucepan. Stir well. Heat mixture on stove on low to medium eat. Stir constantly until the sugar is dissolved, but do not let mixture boil. Take off heat.
Stir in 1 cup extra chunky peanut butter. Stir together until well mixed.
Add 6 cups Crispy Rice cereal, one cup at a time. Stir well after each addition. Lightly butter or spray with cooking spray 13x9" pan. Pour cookie mixture into pan and spread evenly.
Add 1 cup milk chocolate chips and 1 cup butterscotch chips to a small saucepan. Melt on very low heat while stirring constantly. Pour chocolate mixture over cookie mixture and spread evenly. You can add M&Ms to decorate. Let cool until chocolate mixture hardens (can refrigerate to speed up cooling.) Cut into squares and eat!