Frozen Mango, Kiwi, Raspberry Pops

Ingredients:

9 tbsp water
2 tbsp sugar
5 oz kiwi, peeled
6 oz mango, peeled
6 oz fresh raspberries

Directions:

Make a simple syrup by combining water and sugar in a small pot and bring to a boil; boil for about 4-5 minutes on medium heat. Set aside.

Puree fruit separately in the blender (I used my magic bullet). Set aside in 3 small bowls.

Divide the simple syrup between the fruit purees and mix in.

Equally fill four small 5 oz cups with the kiwi puree and place in the freezer; freeze one hour.

Add mango puree and freeze 20 minutes. Insert sticks and freeze at least 2 hours. Add raspberry puree and freeze overnight.

Serves 4 

-Grace

Mini Cherry Cheesecake

3/4 cups graham cracker crumbs
2 Tbsp  butter, melted
1 cups cream cheese
3 Tbsp fresh lemon juice
2 large egg whites
1 1/2 tsp vanilla extract
1/2 cups sugar
3/4 cups  fruit pie filling, cherry

Instructions

Place 12 cupcake liners in a cupcake pan.
Preheat oven to 375°F.

In a small bowl, combine graham cracker
crumbs and butter; mix well. Spoon 1
tablespoon of crumb mixture into bottom of
each liner and press down gently; refrigerate
until ready to use.

In a medium bowl, using an electric mixer,
beat  cream cheese until fluffy.

Add lemon juice, egg whites, vanilla extract
and sugar; beat until smooth.

Spoon cream cheese mixture evenly into
muffin liners; bake until set, about 15
minutes. Remove from oven and allow to
cool.

Top each cheesecake with 1 tablespoon
cherry pie filling.

-Grace

Oven Baked Tacos

Ingredients
2 lb ground beef
1 can refried beans
1 can of tomato sauce
1 packet taco seasoning
1 oz shredded cheese
12 tortillas/taco shells

Directions
Start with the taco shells, buy them in the store or make em yourself. If you make them yourself, I don’t think you will ever go back to purchasing taco shells. All you need is some tortillas and cooking spray. We used some small, soft “taco” tortillas. We used the flour kind but corn is fine too.

First you want to steam them… Wet some paper towels and wring them out well. Layer the tortillas with the wet paper towels on a plate and then microwave (we did 6 at a time). Keep an eye on them, it should be about 30 seconds until they are steamed. Then lightly spray each side with cooking spray and drape each tortilla over two bars of the oven rack. It is wise to put a baking sheet below them to catch any oil from the cooking spray. Bake at 350-375 degrees for 7-10 minutes. You will be able to tell that they are browning & getting crispy. Take them out and set them aside!

Okay, now for the filling All you need is ground been (2 pounds), 1 can of refried beans, 1 can of tomato sauce, 1 packet of taco seasoning, shredded cheese, & your favorite taco toppings.

Okay, now for the filling All you need is ground been (2 pounds), 1 can of refried beans, 1 can of tomato sauce, 1 packet of taco seasoning, shredded cheese, & your favorite taco toppings.

Brown the ground beef in a large skillet. COMPLETELY drain all grease and return to skillet. Over low heat, add refried beans, taco seasoning, and about half to two-thirds of the tomato sauce (you can eye this to see whats best, you don’t want the filling to be too runny or your tacos will be soggy on the bottoms). Blend well and scoop into the tacos (which should be “standing” in a lightly greased casserole type dish). Then just sprinkle the cheese over the top and bake. I think I did my at 375 degrees for about 10 minutes.


-Grace

Fresh Fruit Frappé

INGREDIENTS
1 cup cut-up cantaloupe or honeydew melon
1 cup cut-up pineapple
1 cup cut-up mango
1 cup strawberry halves
1 cup orange juice
2 tablespoons sugar
Crushed ice

Mix all ingredients except ice and sliced pineapple. Fill blender one-half full with fruit mixture; add crushed ice to fill to top. Cover and blend on high speed about 30 seconds until smooth. Repeat with remaining fruit mixture. Garnish with sliced pineapple. Serve immediately.

-Grace

Frozen Yogurt Cupcakes

9 ounces vanilla Greek yogurt
8 strawberries Puree the strawberries and banana. 
Half a ripe banana
1 teaspoon mini chocolate chips ( for lower carb use semi sweet chips)

DIRECTIONS

Place 12 mini silicone baking cups on the top of an ice cream tray or small wooden cutting board.
Fill each of the cups halfway with yogurt, using one six-ounce container.

Puree the strawberries and banana. Add a small spoonful to each cup, so no white is showing.
Add a dollop of yogurt to each cup using the last three ounces of yogurt. Sprinkle a few mini chocolate chips on top of each cup. Gently place the tray in the freezer for at least an hour.
Remove from the freezer and allow to thaw for 10 minutes before eating.

-Grace

Watermelon Breeze

3 cups cubed chilled watermelon
1 cup coconut water
squeeze of fresh lime

Ice if needed
Sprig of mint

Put all ingredients in blender. Blend until smooth.
Makes two servings.

-Grace

Kitchen Sink Marshmallow Poke Brownies

   

1/2 cup (1 Stick) butter, melted
1 Cup Sugar
1 Teaspoon Vanilla Extract
2 Eggs
1/2 Cup All Purpose Flour
1/3 Cup HERSHEY'S Dark Chocolate Cocoa
1/4 Teaspoon Baking Powder
1/4 Teaspoon Salt
1/4 cup marshmallow fluff
1 heaping tablespoon creamy peanut butter.
1/4 cup of chocolate chips
1/4 cup peanut butter chips
1/4 cup white chocolate chips
1/4 cup chopped walnuts

Heat oven to 350 degrees. Line a 9 x 9 pan with foil. Stir together melted butter, sugar and vanilla in a bowl. 
Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt. Gradually add to mixture, beating until well blended. Spread batter evenly in prepared pan.

In a small microwave safe bowl mix marshmallow fluff and peanut butter on medium heat for about 20-30 seconds and mix well. Spread marshmallow/peanut butter mixture onto top of brownie batter and swirl with a fork over the entire top. Sprinkle Chips and nut topping over the top of batter. Bake 25-30 minutes or until brownies begin to pull away from the sides of the pan. Let the brownies cool. Prepare the "poke" filling while they cool.

Marshmallow Poke filling/topping:
3 Tablespoon milk
1/2 cup of Marshmallow fluff
3/4 cup white chocolate chips

Mix the milk and Marshmallow fluff in a small bowl and microwave until it is melted, add white chocolate chips and mix until melted. Poke holes all over the top of your cooled brownies and pour some of the mixture onto the top, you will have some leftover, this is fine, you will use this later as a final topping.

-Grace

Burrito Casserole~

   

Ingredients
1 lb Pastime's Grass fed ground beef
1 (1 1/4 ounce) package taco seasoning
6 large flour tortillas
1 (16 ounce) can refried beans
2 -3 cups shredded taco cheese or 2 -3 cups cheddar cheese
1 (10 3/4 ounce) can cream of mushroom soup
4 ounces sour cream

Instructions

1 Cook ground meat
2 Add taco seasoning and stir in refried beans.
3 Mix soup and sour cream in a separate bowl.
4 Spread 1/2 sour cream mixture in the bottom of a casserole dish.
5 Tear up 3 tortillas and spread over sour cream mixture.
6 Put 1/2 the meat bean mixture over that.
7 Add a layer of cheese.
9 Repeat the layers.
10 Sprinkle cheese over the top and bake, uncovered, at 350°F for 20-30 minutes.

-Grace

Crème Horns

  

1 package (2 sheets) Puff Pastry dough, thawed
Powdered Sugar
8 oz tub of Cool Whip
4 oz cream cheese, softened at room temperature
3 tbsp sugar
2 tbsp lemon juice

Preheat the Oven to 400 degrees. Unfold one thawed puff pastry sheet. Keep the second sheet refrigerated. Using pizza cutter, slice the sheet in to 30 even strips. (6”x1” for small ones). Roll each strip out until it is about 2.5 times in length, than wrap the dough around the mold, pushing the dough down to seal it as you go. 

Place the rolled mold on a baking sheet, with the end side down & bake at 400 degrees for 12 min until golden brown. Might need to bake few batches. Cool the horns to room temperature, than pipe in the cream. For the cream, beat together 4oz cream cheese and 3 tbsp of sugar for 1 minute on medium speed until well blended. Add 2 tbsp of lemon juice and mix until blended. Fold in 8oz of cool whip until smooth and fluffy. Fill the pastry bag with cream & pipe it in to each cream horn to the top. Dust with powder sugar and enjoy!

-Grace

Inside-out Caramel Apples

Slice apples into two halves, core Seeds , then place your apple halves into a cupcake holder to keep them steady. Melt caramel in a double boiler and pour to fill the halves. When the caramel has fully cooled and solidified, cut your caramel filled apples into the usual slices!

-Grace

Our Cucumber Salad

Ingredients:
3 medium cucumbers, peeled and sliced 1/4 inch thick
1 medium onion, sliced and separated into rings
3 medium tomatoes, cut into wedges
1/2 cup vinegar
1/4 cup sugar
1 cup water
2 teaspoons salt
1 pepper
1/4 cup oil

1. Combine all ingredients in a large bowl.
2. Toss well to mix.
3. Refrigerate at least 2 hours before serving.

-Grace

Garlic Chicken

1 chicken From Pastimes Farm & Bakery

4 garlic cloves, minced
4 tablespoons brown sugar
1 tablespoon olive oil
additional herbs and spices, as desired

Saute the Minced Garlic with the Olive Oil until soft, then remove from heat and stir in the Brown Sugar.

Pour that mix over the Chicken and Bake (uncovered) for 15-20 minutes at 450 

-Grace

Strawberry Punch

1 can (46 ounces) pineapple juice, chilled
2-1/4 cups water
3/4 cup thawed pink lemonade concentrate
3/4 cup sugar
1 quart strawberry ice cream
2-1/2 quarts ginger ale, chilled



Directions
In a punch bowl, combine the first four ingredients. Add ice cream; stir gently. Add ginger ale; stir gently. Serve immediately. Yield: 6 quarts.



-Grace

Lemony Lemon Brownies

Ingredients:
1/2 cup unsalted butter, softened
3/4 cup flour
2 eggs, large
2 tbsps lemon zest
2 tbsps lemon juice
3/4 cup granulated sugar
1/4 teaspoon sea salt

For the tart lemon glaze:
4 tbsps lemon juice
8 tsps lemon zest
1 cup icing sugar

Directions:
1. Preheat the oven to 350 degrees.
2. Grease an 8×8 inch baking dish with butter and set aside.
3. Zest and juice two lemons and set aside.
4. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
5. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.
6. Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.
7. Pour into baking dish and bake for 23-25 mins, should turn golden around the edges.
8. Allow to cool completely before glazing. Do not overbake, or the bars will dry.
9. Filter the powdered sugar and whisk with lemon zest and juice.
10. Spread the glaze over the brownies with a rubber spatula and let glaze set.
11. Cut into bars and serve.


-Grace

Reese's Peanut Butter Cup Truffles

1 cup (2 sticks) butter, softened
1 lb powdered sugar
1 cup peanut butter
10-12 graham cracker sheets (I just used one whole "sleeve" of graham crackers and didn't actually count how many were in there (approximately 10-12 whole crackers)
dipping chocolate, melted

Put graham crackers in a food processor or plastic bag and beat until they are finely crushed. Mix butter, powdered sugar, peanut butter, and graham crackers together in large bowl. Roll into 1" balls. Place rolled balls on large cookie sheet (I lined my cookie sheet with parchment paper) and stick in the freezer for about 20 minutes

In the meantime, melt dipping chocolate. Once the peanut butter balls have set up, dip in chocolate and place back on cookie sheet. Let set up before serving.

Makes 6-7 dozen truffles. 


-Grace

Taco Dip Jars

1/2 lb Pastimes Bakery ground beef 

1/3 cup water

2 tablespoons  taco seasoning mix (from 1-oz package)

1 can (16 oz)  refried beans

1 container (8 oz) sour cream

2 packages (7 oz each) refrigerated guacamole

1 container (16 oz) refrigerated salsa

1 cup finely shredded Cheddar cheese (4 oz)

(optional)

Jalapeño and red Fresno chiles, very thinly sliced, 

Fresh cilantro leaves, 

Tortilla chips, 

`

In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in water and taco seasoning mix. Heat to simmering; cook 1 to 2 minutes or until thickened. Remove from heat. Stir in refried beans.

In 6 (8-oz) wide-mouth glass jars, evenly layer beef mixture, sour cream, guacamole and salsa. Sprinkle with cheese. Garnish with chile slices and cilantro. Serve immediately with tortilla chips.

-Grace

Oreo Cheesecake Cake:

Cheesecake:
2 (8 oz) packages cream cheese, room temperature
3/4 cup sugar
2 tsp. vanilla extract
1/4 tsp. salt
2 large eggs
3/4 cup sour cream
7 coarsely crushed chocolate sandwich cookies

Cake:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup dutch processed cocoa powder (I used Hershey's Special Dark cocoa powder)
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil (I used expeller pressed coconut oil)
2 teaspoons vanilla extract
1 cup boiling water
1 tsp. instant coffee granules (optional)

Frosting:
6 oz. white chocolate (I used Baker's Premium White Chocolate)
1 cup butter, room temperature
2 tsp. vanilla extract
6 cups powdered sugar
1/4-1/3 cup heavy cream or milk

6-8 additional crushed chocolate sandwich cookies, for assembly
Mini oreos for garnish, optional

DIRECTIONS:

Cheesecake:
Preheat oven to 325°. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in vanilla extract and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream. Fold in crushed Oreos.
Cut parchment paper in a circle and line the bottom of a 9" springform pan. Pour batter into the pan, smoothing the top. Bake until just set in center, about 45 minutes. Let cool 20 minutes. Run a paring knife around edge; let cool completely. Remove outer ring of cheesecake pan, but leave metal bottom. Wrap in plastic wrap and freeze. (I just refrigerated - it worked fine)

Cake:
Heat oven to 350°F. Grease and flour two 9-inch round pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. If using coffee granules, dissolve them in the boiling water. Stir water or coffee into batter. (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Frosting:
Place white chocolate in double boiler over pot of simmering water just until it begins to melt. Stir to fully melt, remove from heat and set aside to cool slightly. Meanwhile, cream butter. Once chocolate has cooled, beat in with butter. Continue to mix at low to medium speed while adding vanilla. Gradually add in cream/milk and powdered sugar, alternating until frosting reaches desired consistency.

Assembly:
Place one layer of cake on cake stand. Frost top with a thin layer of frosting, and a sprinkle of crushed Oreos. Remove cheesecake from freezer, unwrap, and remove metal bottom of the pan, then peel off parchment paper. Place cheesecake layer on top of the cake. If the cheesecake is wider than the cake, and it is necessary to to trim it, wait approximately 5-10 minutes for the cheesecake to soften, then trim it with a knife. Frost top with a thin layer of frosting, and a sprinkle of crushed Oreos. Place top layer of cake on top of the cheesecake, and coat entire cake with a layer frosting to act as the crumb coat. Be careful not to get any crumbs in the bowl of frosting! Refrigerate approximately 30 minutes, then frost with as much of the remaining frosting as necessary. Top with mini Oreos, crushed Oreos, or any decoration of your choosing. Refrigerate until ready to serve.

-Grace

Chocolate Peanut Butter Bars

2 cups quick-cooking oats
1 3/4 cups firmly packed light brown sugar
1 1/2 cups All Purpose Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter
1/2 cup chopped peanuts
1 cup (6 oz. pkg.) semi-sweet chocolate chips
1 large egg, beaten
1 (14 oz.) can Sweetened Condensed Milk
1/2 cup Creamy Peanut Butter


HEAT oven to 350°F. Combine oats, brown sugar, flour, baking powder and baking soda in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles fine crumbs. Stir in peanuts.
RESERVE 1 1/2 cups crumb mixture. Stir egg into remaining crumb mixture. Press onto bottom of 13 x 9-inch baking pan.
BAKE 15 minutes.
STIR together sweetened condensed milk and peanut butter in small bowl until well combined. Pour evenly over partially baked crust.
STIR together reserved crumb mixture and chocolate chips. Sprinkle evenly over peanut butter layer.
BAKE an additional 15 minutes. Cool. Cut into bars.


-Grace

Reese's Peanut Butter Cup Cake

2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
1 cup milk
1 teaspoon pure vanilla extract
2 eggs
2 squares (1 ounce each) unsweetened chocolate, melted
For Frosting
2 cups creamy peanut butter
3/4 cup butter, softened
2 cups confectioners' sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
3 - 4 tablespoons milk
6 Reese's Peanut Butter Cups
1 package Reese's Peanut Butter Cups Miniatures



1. Preheat oven to 350°F.
2. Grease and flour (or spray with cooking spray) two 8 or 9 inch round pans.
3. Combine flour, sugar, baking powder, baking soda, and salt in a large bowl.
4. Add shortening, milk, and vanilla; mix at a low speed for one minute then scrape the sides of the bowl.
5. Add eggs and chocolate and mix at medium speed for two minutes.
6. Pour into prepared pans and bake at 350°F for 30 - 35 minutes or until toothpick inserted into center comes out clean.
7. Cool 10 minutes, then remove from pans; cool completely on a wire rack before frosting.
8. To make the frosting, cream together the peanut butter and the butter.
9. Gradually add the confectioners' sugar and beat well.
10. Add salt and vanilla and continue to beat.
11. Add milk and beat until frosting is at the desired consistency for spreading.
12. Sprinkle chopped Reese's Peanut Butter Cups on top of cake and decorate as desired. (If you wish to cut the Reese's in half, I found they cut best when refrigerated, but not frozen.)



-Grace

Dorito Chicken Casserole

2 cups shredded cooked chicken
2 cups shredded Mexican cheese blend (divided)
1 (10 oz) can cream of chicken soup
½ cup milk
½ cup sour cream
1 can Ro-tel tomatoes (drained)
½ packet taco seasoning
1 large bag Doritos
Shredded lettuce (optional)
diced tomato (optional)

Step 1: Pre-heat the oven to 350 degrees. In a large bowl mix together shredded chicken, 1 cup of cheese, cream of chicken soup, milk, sour cream, Ro-tel tomatoes, and taco seasoning. Mix well.
Step 2: Grease a 2-quart casserole dish, and add a layer of crushed Doritos across the bottom. Top with a layer of the chicken mixture. Add another layer of crushed Doritos, and then add another layer of the chicken mixture. Top with remaining cheese. You can add more crushed Doritos on top as well if you wish.
Step 3: Cover and place into the oven and bake at 350 degrees for 30-25 minutes until bubbling hot. Remove from the oven and top with lettuce and tomato if you choose.
(Makes 4 Servings)

-Grace

Cherry Shake

3 cups cherry ice cream

1  1/2 cups milk

1/2 cup hot fudge topping

2/3 cup whipped topping

2 cherries

In blender, combine ice cream and milk; blend until smooth.

Into each of 2 large drinking glasses, spoon 1/4 cup of the hot fudge topping. Add milkshake to each glass. Spoon whipped topping on top of each and top with a cherry



-Grace

Layered Chocolate & caramel Cake

Cheese -cake layer

2 bars (2.05 oz each) milk chocolate-covered nougat and caramel candy

1 cup unsalted butter, softened

1 cup sugar

4 packages (8 oz each) cream cheese, softened

4 eggs

1 package (4-serving size) vanilla pudding and pie filling mix (not instant)

2 teaspoons baking powder

 

Cake Layer ( according to box instructions)

1 box Super Moist dark chocolate cake mix

1 container (8 oz) sour cream

1/2 cup water

1/3 cup vegetable oil

2 eggs

Filling and Frosting

1 jar (12 oz) caramel topping

1  1/2 containers  Rich & Creamy chocolate frosting

2 bars (2.05 oz each) milk chocolate-covered nougat and caramel candy, cut into 1/2-inch pieces

Heat oven to 325°F. Grease 2 (9-inch) round cake pans with shortening or cooking spray. Line bottoms of pans with cooking parchment paper rounds; lightly grease paper. Chop 2 candy bars into small pieces; store in refrigerator until needed.

 

In large bowl, beat butter and sugar with electric mixer until smooth and creamy. Beat in cream cheese a little at a time until smooth; scrape down bowl. Beat in eggs one at a time until well combined. Add pudding mix and baking powder; beat well until smooth. Fold in refrigerated candy bar pieces. Divide batter evenly between pans, about 4 cups per pan. Smooth top with off-set spatula

Bake 55 to 60 minutes. Layers will puff up during baking and then deflate when removed from oven. Cool in pans on cooling racks 10 minutes.Freeze until solid, about 3 hours.

Turn cheesecakes out onto cookie sheet; peel off paper. Store in freezer until ready to use.

• While Cheesecake Layers are freezing, heat oven to 350°F. Grease 3 (9-inch) round cake pans with shortening or cooking spray.
  
  
  In large bowl, beat Cake ingredients with electric mixer on medium speed until well combined. Divide batter evenly among pans
  
  
  Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling racks 10 minutes. Remove cake layers from pans onto cooling racks. Cool completely.
  
  
  
  

To assemble, place 1 cake layer on serving plate or cake stand. Spread 1/4 cup caramel topping over top of cake layer. Place 1 frozen cheesecake layer on top of cake layer; top with 1/4 cup caramel topping. Repeat layering with another cake layer, another cheesecake layer, and finally top with remaining cake layer. Do not coat top cake layer with caramel.

Use 1 container of frosting to evenly coat entire cheesecake. Using off-set spatula, swirl remaining container of frosting onto cake. Top with pieces from 2 candy bars. Refrigerate until cheesecake is well chilled before cutting, about 2 hours. Store in refrigerator.





-Grace

Easy No-Bake Peanut Butter Bars

No Bake Peanut Butter Bars

Ingredients
1 cup butter melted
2 cups graham cracker crumbs (use the boxed kind, or grind them in a food processor. Tiny granules.)
2 cups confectioners’ sugar (aka powdered sugar)
1 cup + 4 tablespoons peanut butter
1 1/2 cups milk chocolate chips

Directions
In a medium bowl, mix together the melted butter, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 inch pan. (I did mine in a 9X9 square pan because I wanted them thicker) In the microwave, melt the chocolate chips with the peanut butter, stirring every 30 seconds until melted until smooth. Spread over the peanut butter layer. Refrigerate for at least one hour before cutting into squares.
Not sure where original source came from

-Grace

Orange Julius

`

1 can orange juice concentrate

 1 cup milk

 1 cup sugar

 1/2 tsp vanilla

 2 cups ice.

Blend everything together and Enjoy!!!



-Grace