Raspberry Shortcakes

 

Um, this was amazing and I've saved this recipe since 2012 and finally made TONIGHT.  It is a must try and Matt/I may have eatten a few...  The cream/buttermilk in the shortcakes make them perfection and the sweetness of the raspberries is a nice touch.  We simply used spray cream inside and my kids ate a bunch of raspberries for dinner so we even topped with cream/ and a single raspberry and they were amazing.

The only sanding sugar I had was red and it was delicious.  I see this being amazing for a 4th of July treat with red/white/blue feel.  Amazing summer time treat on a day with 100 degree weather.

Banana Bars - Madeitateitlovedit

These were the best one Sunday afternoon.  Now a new staple and makes a lot.

How to make the BEST Banana Bars

Ingredients

·         1/2 cup butter

·         2 eggs

·         1 teaspoon vanilla

·         1 teaspoon baking soda

·         2 cups flour

·         1 cup sour cream

·         1 1/2 cups sugar

·         1/4 teaspoon salt

·         2 medium ripe bananas, mashed (I used previously frozen brown bananas)

Steps to Make Banana Bars

1.       Cream butter and sugar.

2.       Add eggs, sour cream, and vanilla.

3.       Combine dry ingredients in separate bowl and gradually add in to creamed mixture.

4.       Add in the mashed bananas and stir. Then Spread evenly in a greased cookie sheet.

5.       Bake at 350 degrees for 20-25 minutes (or until lightly brown and when you stick a knife in only a little is left on it)

6.      

        Frost when cool. Store in fridge.

Ingredients for Cream Cheese Frosting:

·         8 ounces cream cheese

·         2 teaspoons vanilla

·         1/2 cup butter softened

·         3 3/4- 4 cups powdered sugar

https://madeitateitlovedit.com/2012/05/frosted-banana-bars/

Refreshing Fruit Dip - light/fluffy/makes a bunch

    

I recently had this dip at Little Bear Bottoms water slide in Wellsville, Utah. I knew I had to call Katie B. Richardson and get her recipe.  Yeah for being 3 simple ingredients...  ENJOY

(Cream of Coconut - found in the drink margarita aisle)

Ingredients:
8 oz. cool whip
8 oz. cream cheese, softened
15 oz. bottle cream of coconut

Whip cream cheese until soft and then add the other ingredients.  Chill until ready to serve.   Such a refreshing treat to add to your fruit.

(add to watermelon, pineapple, red grapes, strawberries, kiwi, bananas might be my fav...)

Summer Pasta Salad

Summer Pasta Salad

An easy, flavorful salad.

12 to 16 oz. bag rotini pasta, plain or tri color

Bernstein’s Cheese Fantastico dressing

Package Good Seasons Italian dressing dry mix

1 can black olives

1 package mini or regular pepperoni

Cherry tomatoes sliced in half

Broccoli cut small and parboiled

Provolone cheese cut in cubes

Boil the pasta until tender but not overcooked.  Drain in a colander under cold running water until the pasta is cool.  Drain completely.  Place in large bowl, add olives, pepperoni, tomatoes, broccoli and cheese.  Pour in enough Bernstein’s dressing to coat all ingredients.  Sprinkle in about half of the dry Italian mix and stir thoroughly.  Taste to correct seasonings. Refrigerate 2 to 3 hours before serving.

Serves about 10 or 14.  Keep in mind, pasta salad always goes farther than you think.

This is one of those recipes that is very adaptable and not an exact science.  You could also add chopped zucchini, diced red or green pepper, green onion, chopped cucumber, chickpeas, or chopped celery.

I use Bernstein's Cheese Fantastico dressing for salads but it is also really great as a marinade on chicken and beef.

banana bread

There is nothing better than some Banana / Zucchini bread.  I used to live for these thick slices of bread from the Shaw Center - Westminster College's cafeteria.  The chefs would coat the pans in large sugar granules so the outside edge was full of sweet flavor.  Recipe from my mom Cynthia Olson who got it from her Grandma Edith Backman (best cook in the world to my mom)

Enjoy.

*Tip:  for best flavor use old bananas from your freezer (the ones you don't want to eat, but not bruised to toss... simply unthaw on your counter a few hours and slip them in your batter ... try it both ways but I never will go back)

Tip: I always triple in the Bosch and it makes 5 large loaves

INGREDIENTS:
1/2 cup Wesson oil
1 cup sugar
2 beaten eggs
3 ripe bananas*
2 cups sifted flour
1 teaspoon soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 Tablespoons milk or lemon juice
1/2 teaspoon vanilla
1/2 cup chopped nuts
(I'm going to try adding a 1/2 tsp. of ginger to mine now too after a San Diego restaurant visit...)

grease pans - coat pans with fancy sugar for a boost or holiday look

























Beat sugar and oil, add eggs and bananas.  Sift dry ingredients + milk or lemon juice + chopped nuts (optional)...


Bake 350 for 30 minutes

7-Up Biscuits

You can’t believe that these would be so light and tasty but they are.

4 - 5 cups Bisquick, plus extra for rolling out

1 cup sour cream

1 cup 7-Up

½ cup melted butter

Mix Bisquick (start with 4 cups), sour cream and 7-Up.  Add more Bisquick to make a slightly moist dough.  Dough will be very soft but don’t worry.  Sprinkle the counter or a tea towel with more Bisquick.  Put the dough on the Bisquick and fold dough until it is coated with the baking mix.  Be careful not to over knead. Pat dough out to about ¾ inch thick and cut with a round 2-inch cutter.  Melt butter in the bottom of a 9x13-inch baking dish.  Place biscuits on top of melted butter and bake at 425º for 12 – 15 minutes, until golden brown.  Serve warm with butter and jam.  Makes 20 biscuits and about 12 one inch little ones.

Cheesecake Brownies

https://lilluna.com/cheesecake-brownies/  delicious from Lilluna.  I adore her and her recipes are easy and good.

These cheesecake brownies are next level, with a delicious cream cheese and white chocolate layer sandwiched between two rich layers of brownie.  I also love the 9x9 pan size.   Perfect to take dinner to a pal or with your family meal.

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 9

Calories 459 kcal

Author Lil' Luna

Ingredients

Cheesecake Mixture

• 8 oz cream cheese softened
• 1/4 cup white sugar
• 1 egg
• 1 cup white chocolate chips

Brownie Mixture

• 1/4 cup butter
• 1 cup milk chocolate chips
• 1/2 cup white sugar
• 2 eggs
• 2/3 cup all purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt

Instructions

1. Preheat oven to 350.
2. In a mixing bowl, combine cream cheese, ¼ cup sugar and 1 egg and beat until smooth.
3. Stir in 1 cup white chocolate chips until well combined. Set aside.
4. On the stove, fill a saucepan with water and bring to a boil. Turn off heat and set a heatproof mixing bowl over the water. In the mixing bowl, combine butter and milk chocolate chips; stir until its just melted and blended together. Mix in the remaining ½ cup sugar and 2 eggs.
5. In a separate bowl, mix your flour, baking powder, and salt; stir into your chocolate mixture until evenly blended.
6. Pour half of your batter into a greased 9x9 baking pan. Spread the cream cheese mixture over the chocolate layer. Top with remaining chocolate mixture. Swirl the top chocolate layer into the cream cheese to make a marble pattern.
7. Bake at 350 degrees for 25 to 30 minutes, or until top is crinkled and center is cooked through. Let cool. ENJOY!