Frosty Strawberry Dessert

Frosty Strawberry Dessert 1 cup all-purpose flour 1⁄4 cup brown sugar, packed 1⁄2 cup chopped walnuts 1⁄2 cup melted butter 2 egg whites 2⁄3 cup sugar 1 (10 ounce) package frozen strawberries 2 tablespoons lemon juice 1 cup whipping cream, whipped Stir together flour, sugar, walnuts, and butter. Sprinkle this crumbly mixture onto a cookie sheet and bake at 350° for 20 minutes, stirring a few times to break up the mixture. Meanwhile, whip egg whites until frothy. Gradually beat in sugar. Add strawberries and lemon juice. Beat at high speed a few minutes (up to ten minutes depending on your mixer) until very light and fluffy. Fold in whipped cream. Sprinkle 2/3 of the crumb mixture into a 13X9 inch pan. Spread strawberry mixture on top of crumbs. Top with rest of crumbs. Cover tightly and keep in freezer until time to serve, at least an hour. Garnish each square with fresh strawberries and promptly return to freezer any unused portion.

Pina Colada Pineapple Upside Down Cake

Pina Colada Pineapple Upside Down Cake -Topping - 1/3 cup melted butter 1 cup brown sugar 9 Pineapple rings (one can is more than enough) 9 Maraschino Cherries -Cake- 1/2 cup of softened butter 1 cup white sugar 2 eggs 1 1/2 tsp vanilla extract 3/4 cup of milk 1 3/4 cups of all-purpose flour 1 tbsp baking powder 1 1/2 cups sweeten coarse shred coconut. Preheat Oven to 350F Topping - Combine melted butter and brown sugar in a small bowl and spread in the bottom of an ungreased 9" (2.5L) pan. Place pineapple rings on top of the sugar mixture and put a cherry in the center of each ring. Set aside Cake Cream butter, sugar, eggs and vanilla in a large bowl with an electric mixer until light in texture and creamy Add milk and mix until combined Add remaining ingredients and beat until smooth. Spread batter evenly over pineapple Bake in pre-heated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean Cool 20 minutes in pan Loosen cake from edges of the pan and invert onto a serving platter

SWEET & YUMMY CAKE BATTER POPCORN TREATS

SWEET & YUMMY CAKE BATTER POPCORN TREATS 3 cups air popped popcorn. 8 ounces of white chocolate candy coating, melted 4 Heaping Tablespoons Dry Funfetti Cake Mix (note you could use vanilla cake mix & sprinkles) Pop your popcorn in a popcorn maker Spread popcorn on paper towels and remove any kernels or burnt pieces and then place popcorn in a large bowl. Melt white chocolate pieces in the microwave stirring every 30 seconds until melted + smooth. (It will burn if you don't do 30 second intervals) Stir in dry cake mix into the white chocolate until smooth and immediately pour over popcorn. Using a wooden spoon or rubber spatula, mix the popcorn with the melted chocolate mixture until well coated. Pour the popcorn mixture out onto wax paper lined cookie sheet + spread into a single layer. Let cool completely and gently break into bite size pieces and ENJOY!

COCONUT CHOCOLATE MOUNDS CANDY

COCONUT CHOCOLATE MOUNDS CANDY 1/2 cup butter, melted 2 cups Powdered Sugar 3 cups shredded coconut 16 ounce package Chocolate Chips Place a piece wax paper in a cookie sheet (baking sheet). Set aside. Melt the butter in the microwave. It only takes seconds. Mix the melted butter, powdered sugar and shredded coconut in a Large Mixing Bowl. Roll into about 36 balls. Place back into the large bowl and refrigerate for about an hour. Until firm for rolling in chocolate. Melt the chocolate. You can use a microwave or over a hot water bath. Roll each ball in the chocolate, quickly, and lift with two forks. Place on the waxed paper that is on the cookie sheet. Fill up the pan. You may need more than one. Try not to let them touch. Place in the refrigerator when all done so that the chocolate can harden.

Salted S’mores Truffles

Salted S’mores Truffles 1 pack graham crackers (or 1 1/2 cups graham cracker crumbs) 1 cup mini chocolate chips 1/4 tsp salt 1 1/2 cups marshmallow fluff 2 large chocolate bars for melting (recommend dark chocolate) Coarse salt for topping Crush graham crackers into a fine crumb and pour into a medium mixing bowl (break up any remaining large pieces). Add the mini chocolate chips, 1/4 tsp salt, and marshmallow fluff and mix well. Roll the mixture into 1-inch balls and place on a wax paper lined baking sheet. Freeze for 15 minutes. Break apart chocolate bars and add to a microwave safe bowl. Microwave chocolate for 75 seconds, stopping every 30 seconds to check and stir. Remove balls from the freezer and individually roll in melted chocolate to coat. Place back on a wax paper lined tray and sprinkle with coarse salt. Chill until firm.

No Bake S’mores Popcorn Bars

No Bake S’mores Popcorn Bars 3 tablespoons unsalted butter 3 cups mini marshmallows 8 cups plain popcorn 4 graham crackers, crumbled into large chunks 1 cup semisweet chocolate chips chocolate syrup In a large pot, melt the butter. When the butter has completely melted, add 2 cups marshmallows to the pot. Stir constantly with a wooden spoon until the marshmallows are completely melted. Once melted, add the popcorn and stir until the popcorn is evenly coated. Let sit for 2-3 minutes. Add the remaining marshmallows, graham crackers and chocolate chips. Stir to combine, then pour into 9×13 inch baking dish. Use the back end of the spoon to press the mixture evenly into the dish. Drizzle chocolate syrup over the top. Let sit for 15 minutes before cutting.

One-Pot Beef Stroganoff

One-Pot Beef Stroganoff 2 Tbsp. of olive oil 2 cups of mushrooms 1/2 cup of onions 2 cloves of garlic, minced 1 lb of ground beef 2 tsp of paprika 4 cups of beef stock 8 oz of egg noodles 1/2 cup of sour cream 1 Tbsp. of cornstarch slurry Parsley for garnish Salt & pepper to taste In a large pot, heat olive oil. Add mushrooms and season with salt and pepper. Add the onions and garlic. Cook until onions are translucent. Add the ground beef and cook until brown. Stir in the paprika. Add beef stock and egg noodles. Give it a stir and cover. Simmer for 15-20 minutes. Lower the heat, add the sour cream and cornstarch slurry. Stir until thickened.