• 2 cartons strawberries
• 8 ounces chocolate
• 1 10 oz. bag chocolate chips

Melt chocolate in medium saucepan. Dip each strawberry in chocolate and set on wax paper to harden. Melt white chocolate and pour into gallon freezer baggy. Cut the tip off the baggy and squeeze white chocolate over already covered chocolate strawberries. Leave to harden. To store or to make harden faster place in fridge.

• 1 3/4 cup flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 4 tsp. sugar
• 1 large egg
• 1 cup milk
• 4 tbsp. butter (melted)
• 3/4 cup fresh blueberries

Preheat oven to 400 degrees and grease a 12-cup muffin tin. In large bowl combine dry ingredients and blueberries. In small bowl combine egg, milk and butter. Pour egg mixture over dry mixture, and stir just until blended being sure not to overblend. Spoon batter into cups, filling eack 2/3 full. Bake 15-20 minutes or until toothpick inserted in center comes out clean.

• 4 cups apples (sliced)
• 1 Tbsp lemon juice
• 1 cup rolled oats
• 1/2 cup flour
• 1/2 cup butter (melted)
• 1 tsp cinnamon
• 1/2 tsp salt

Preheat oven to 375 degrees. Put apples in 9x9inch baking dish and coat with lemon juice. Mix together remaining ingredients until crumbly; spread over apples. Bake for 30 minutes or until bubbly. Serves 4.

• 1 package cook and serve pudding
• 1 can pineapple chunks
• 1 chopped apple
• 1 can mandarin oranges
• 3 bananas

Drain fruits and save juice. Add juice to pudding powder and cook until thick. Cool and add fruit to pudding.

• 60-70 vanilla wafers
• 1 cup sugar
• 3 Tbsp corn starch
• 1/4 tsp salt
• 2 cans evaporated milk
• 2 eggs (lightly beaten)
• 3 Tbsp butter (cut into pieces)
• 1 1/2 tsp vanilla extract
• 5 Ripe but Firm Bananas (cut into 1/4 inch slices)
• 1 Container frozen whipped topping

Line the bottom and the and the side of a 2 1/2 quart bowl with 40 wafers. Combine sugar,salt, and corn starch in a medium sauce pan. Slowly stir in evaporated milk to disolve cornstarch. Wisk in eggs and add butter. Cook over medium heat constinatly untill it starts to get thick. Reduce heat to low, bring to simmer, and cook for one minute stiring constanly. Remove from heat, stir in vanallia and cool slightly. Pour half of puding in with wafers and top with half of bananas. Pour the rest of the vanilla wafers over the bananas,then combine remaining bananas and pudding and spoon over the wafers. Refridgerate for 4 hours and top with whipped topping. Makes 8 servings.

• 3/4 cup flour
• 1/4 tsp sugar
• 1/4 tsp salt
• 3 Tbsp margarine
• 2 Tbsp sugar
• 1/4 tsp ground cinnamon
• 3 small apples (peeled, thinly sliced)

Preheat oven to 350 degrees. Mix flour with 1/4 tsp sugar and salt. Cut margarine in flour mixture with a fork until flour is the consistency of cornmeal. Mix 2 or 3 Tbsp cold water n it until dough forms ball (dough is better drier). Divide dough into 4 pieces, shaping each into a 5 inch disc. Combine remaining sugar with cinnamon. Arrange apple slices on dough discs. Sprinkle cinnamon sugar over them generousy. Bake until crust browns about 35 minutes.

My Black Midnight Pudding Cake with Strawberries recipe will have everyone saying “oooohhh and ahhhhh…” after dinner!  It’s to die for, and has all the best flavors – chocolate cake, white chocolate pudding, and strawberries!  It makes a ton of dessert and you could take this to a dinner party, potluck, picnic, or just about any place you were required to bring a dish and be the life of the party!

Here are the ingredients you’ll be needing:

• 2 1/4 cup al purpose flour
• 2/3 cup cocoa
• 1 1/4 cup water
• 1 tsp salt
• 1 tsp vanilla
• 1 2/3 cup sugar
• 3/4 cup shortening
• 1 1/4 tsp baking soda
• 1/4 tsp baking powder
• 2 eggs
• 1 lb strawberries
• 4 boxes Jello instant white chocolate pudding
• 7 cups milk (to make the pudding)

This is a very, very easy recipe to make.  Get a large mixing bowl and mix everything except the last 3 ingredients.  Beat for about 3 minutes.  Preheat the oven to 350 degrees.  Grease and lightly flour a 9×14 glass baking dish or two round cake pans.  Bake the 9×14 pan 40-45 minutes or the two round cake pans 30-35 minutes.

While the cake bakes mix all the milk and boxes of instant pudding, beat for 3 minutes and place in fridge.  Then wash, and cut the tops off of and slice a pound of strawberries and place in fridge.  The cake is done when knife comes cleanly out of the center.  Let cake cool for 60 minutes.

Once cake has cooled get an extra large mixing bowl out (4 quart+), preferably glass so you can see the layers.  Cut the cake into brownie size squares, take 3-4 squares out and crumble in the bottom of the mixing bowl (enough to cover about 2″ high).  Spread a 2″ layer of pudding on top, then another 2″ layer of cake.  I usually get about 2 layers of cake and 2 layers of pudding.  The pudding should be your last layer on top and then you spread the sliced strawberries over the top it’s ready to serve!  I like to make this earlier in the day and then let it chill in the fridge until after dinner!  This dessert can easily serve 8-12 people, you could cut the recipe in half  for just your family at home (just make sure to bake the cake in a smaller 9×9 pan).

Enjoy!

Need a Low-Calorie alternative for Apple Crisp? I have the perfect recipe!

When I was cleaning out the fridge while making dinner over the last weekend I came across 4 apples in the back on a shelf that weren’t exactly good for eating fresh – but plenty good enough to cook with. For some reason I had my mind set on Apple Crisp, but I wanted to make it as healthy as possible. In end I created a decadent dessert that anyone would think was as good or better tasting than real sugar-laden syrupy dripping Apple Crisp – but it was actually good for you too!

Here’s what you’ll need for ingredients:

• 4 apples
• 3-4 tbsp margarine
• 1 cup dry oats (oatmeal)
• 2 tbsp Xylitol
• 12 large marshmallows
• Ground Cinnamon and Nutmeg to taste

This is a VERY easy and quick recipe to make. Peel and core your apples. Lay the slices in an ungreased baking dish, about 9×9. Melt the margarine on top of the oats in the microwave (about 35 seconds on high). When they come out, add the Xylitol sugar substitute and mix well. Be sure not to use any other sugar substitute such as NutraSweet or Splenda – they don’t bake well and have an awful aftertastest. Xylitol is an all natural one for one sugar substitue with no aftertaste at all that tastes exactly like sugar! Drizzle the oats mixture over the apples evenly. Sprinkle apples liberally with ground cinnamon and sparingly with ground nutmeg. Place marshmallows evenly on top of the apples. Bake on 350 for 25 minutes, and when you remove from the oven the mixture should be bubbly – and the marshmallows will be a nice golden brown and just slightly crispy on the edges!

Applesauce from the store is great, but this homemade applesauce recipe will make you never want to buy it again! It’s easy to make make home made applesauce in your blender or food processor, and what easier way to get rid of excess apples? Since it’s fresh with no preservatives, it’s healthier for you and retains more of the original vitamins of the apple!

• 2 small apples
• 2 Tbsp. lemon juice
• 2 tsp sugar.
• 2 pinches cinnamon

Peel apples and dice, then put apples and lemon juice in food processor (also works in blender) and blend until smooth. Pour into bowls and mix in sugar and cinnamon. Serves 2.

Pomona’s Table; Apple Recipes and Orchard Lore
Price: $12.17
This book draws upon the apple’s rich culinary tradition, and the folk cooking of his Appalachian heritage, to present an engaging, lavishly illustrated companion to apple and cider cookery. Full color.

Who can’t a good “Waldorf Salad Recipe” in the summertime? Great for picnics and barbeque’s and get together’s! It’s so simple and easy to make, and I’ve always loved the way that the walnuts and raisins go with the crunch of the apple and “sploosh” of the grapes. It’s just bursting with flavor, and you just can’t get the same thing at all in “store bought” as you can your own homemade Waldorf salad. I hope you like this recipe – here’s what you need:

• 4 apples (cut in chunks)
• 1 Tbsp. lemon juice
• 1/3 cup raisins
• 1/3 cup walnuts
• 1/3 cup mayonaise
• 1 Tbsp. sugar
• 1 cup grapes

Put apple chunks in a bowl and cover with lemon juice (this keeps them from browning). Mix all other ingredients together in the bowl and its ready to eat, or you can chill it in the fridge for later. I like it best when it’s been chilling for about 30 minutes before the meal!