How do you enjoy the summer's hot evenings?

We enjoy it with these few frozen desserts!!!

Strawberry Icecream Soda

1½ cups and ¼ cup slightly softened nonfat vanilla frozen yogurt

1 1/3 cups hulled strawberries

1 cup chilled club soda

whipped cream topping

strawberry icecream syrup

Directions:

1. Blend 1½ cups frozen yogurt and hulled strawberries in a blender.

2. Divide between two tall glasses and add chilled club soda to each glass.
3. Top each with ¼ cup nonfat vanilla frozen yogurt
4. Top with whipped topping, and drizzle with syrup

Dulce De Leche Frozen Pie

Recipe and pic from Parentsconnect.com

¾ cup fat-free caramel topping

1 (12-oz) container frozen "lite" nondairy whipped topping, thawed

¼ cup, plus 1 tbsp toffee bits, like Heath Bar Bits 'O Brickle

1 (9-inch) prepared graham cracker crust

Directions:

1. In a large mixing bowl, combine the caramel topping with the whipped topping, folding gently with a rubber or silicone spatula until smooth.

2. Add ¼ cup of toffee bits, stirring well to mix.

3. Pour, or scoop, the filling into the graham cracker crust. Sprinkle remaining 1 tablespoon of toffee bits on top.

4. Cover with the prepared graham cracker crust plastic cover, seal, and freeze for at least 3 hours or overnight.

 
 

Raspberry Chocolate Chip Frozen Yogurt

Recipe from FoodNetwork.com

 

3 cups fresh or frozen (not thawed) raspberries

2 cups low-fat plain yogurt

1/3 cup sugar

1 1/2 teaspoons vanilla extract

1/2 cup chocolate chips, preferably mini

Directions:

1. Place raspberries, yogurt, sugar and vanilla in a food processor and process until smooth.

2. Transfer the mixture to an ice cream maker (or see "No Ice Cream Maker?" below). Freeze according to manufacturer’s directions, or until desired consistency. Add chocolate chips during the last 5 minutes of freezing.
3. Transfer to an airtight container and freeze until ready to serve.

 No Ice Cream Maker?Pour the mixture into a 9-by-13-inch pan and place in the freezer. Stir every few hours, until the mixture is firm along the edges and semi-firm in the center, 2 to 6 hours (using frozen berries will shorten the freezing time). Transfer to a food processor and process until smooth. Transfer to an airtight container, stir in chocolate chips, cover and freeze until ready to serve

Frozen yogurt pops

Yogurt (any flavor, brand, etc)

Milk

Fresh fruit, frozen fruit, or fruit juice (if desired, any flavor )

Sugar or Sugar Substitute (if desired)

Popsicle tray (found at most grocery stores) OR ice cube tray

Directions:

1. Pour yogurt, milk, sugar* and fruit* (*if desired*) into a blender. Measurements don't matter as long as it's thin enough to pour.

2. Blend until smooth and thin enough to pour. Add more milk if it's too thick.

3. If there are seeds from the fruit, you can run the mixture through a fine strainer if desired.

4. Pour mixture into popsicle forms or ice cube trays.

5. Chill until solid, about 2 hours, and enjoy!

Chocolate-Dipped Frozen Bananas

recipe and picture from FoodNetwork.com

4 medium bananas, peeled and cut in half 

8 wooden popsicle sticks

32 ounces semisweet chocolate, chopped or chips

4 tablespoons unsalted butter

*Dipping decorations: granola, chopped nuts, sprinkles, jimmies, crushed cookies, and toasted coconut

1. Line a sheet pan with waxed paper. Cut bananas in half (or use the whole banana's for adults, but cut about 1" off end of banana). Insert a popsicle stick into the cut-end of each banana, pushing the stick halfway in, leaving the other end exposed for use as a handle. Place the bananas on the sheet pan and freeze 1 hour.

2. Melt the chocolate and butter in a bowl over a saucepan of simmering water, stirring occasionally or melt according to package directions.

3. Arrange the dipping decorations on several flat plates. Working with 1 banana at a time, dip it in the chocolate and turn to completely coat (spoon some on, if needed). Roll the dipped banana in the desired decorations, transfer to the sheet pan, and return to the freezer.

4. Once frozen, store the bananas in an airtight container.

Serving suggestion: To serve at a kid's party, paint a hunk of styrofoam and stick the banana handles in the top, so they stand upright.

Enjoy,
The Mommy of 6 <3

Whole Wheat Apple Cinnamon Muffins

A very Yummy hearty muffin!!!  My family loves these, and they aren't that bad for you!  Hop you guys enjoy as much as we did!

Whole Wheat Apple Cinnamon Muffins

1 Cup vanilla yogurt

1 egg, beaten

1/2 cup sugar

2 Tablespoon vegetable oil

1 1/4 whole wheat flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/8 allspice

1 tablespoon cinnamon

1/2 cup golden raisins

1 1/2 cup chopped golden delicious apples or 1 cup unsweetened apple sauce

Directions:

1. Preheat oven to 400 degrees, prepare muffin cups.  Combine yogurt, egg, sugar and oil.  Combine flour, baking powder, salt, baking soda cinnamon and allspice: stir into yogurt mixture. 

2. Fold in raisins and apples.  Spoon evenly into 12 greased or lined muffin cups.  Bake at 400 degrees 20-25 minutes or until wooden toothpick inserted into center come outs clean. 

Whole Wheat Double Chocolate Muffins

Whole Wheat Double Chocolate Muffins

2 1/3 Cups whole wheat flour

1 1/2 cup sugar

1/3 cup unsweetened cocoa powder

2 teaspoon baking powder

1 teaspoon baking soda

1/ 2 teaspoon salt

1 cup sour cream

1/3 cup margarine or butter, melted

1/4 cup milk

2 eggs, beaten

1 cup mini chocolate chips

1. Preheat oven to 400 degrees.  Line 24 muffin cups with paper cups; ste aside.  Combine flour sugar, cocoa, baking powder, baking soda, and salt in a large bowl. Combine sour cream, butter, milk, and eggs in small bowl until well blended.  Stir into the flour mixture until moistened.  

2. Fold in chocolate chips.  Spoon into prepared muffins cups, filling to about half full.  Bake 25- 30 minutes or until wooden pick inserted into the center comes out clean.  Cool in pan for 5 minutes.  remove from pan and cool on wire rack 10 minutes.  If desired, drizzle with coffee glaze (recipe to follow).  Serve warm or cool completely. 

Coffee glaze

1/ 2 teaspoon instant coffee (dry)

3 teaspoons water

1/2 cup powdered sugar

Dissolve dry coffee in water in a small bowl.  Stir in powdered sugar with a spoon until smooth, and thin enough to drizzle.

Our Favorite Breakfast!

Perfect for a Sunday Breakfast before church because it is effortless, and the kids love them!  Sure beats having to make omelets for all of them every morning, because they love omelets! LOL!

Baked Eggs in Ham Crisps

serves 6 (2 each)

12 thin slices of honey ham, or turkey

12 large eggs or

(for scrambled variation: 6 large eggs & 1/4 cup Milk)

salt and pepper

cooking spray

cheese to top it with

1. Preheat oven to 350 degrees. Spray 12 muffin cups with cooking spray and line with one ham or turkey slice each.

2. Crack an egg into each ham cup or beat eggs and milk in a bowl, and then pour into ham or turkey cup. Bake for 12 - 15 minutes.

3. Top with shredded cheese (i like to use Cheddar) and bake again for 3 minutes or until cheese is melted. '

4. Remove pan from oven and slide the egg filled ham crisps out of the pan and on to a plate. Season with salt and pepper. Serve immediately.

Note: another variation is adding vegetables, like diced bell peppers, diced onions, etc. to it, put them under the egg! Or you can top with salsa! Both are yummy!

<3 Mommy of 6

The Perfect Cheesecake!

The Perfect Cheesecake!

New York Style Cheesecake that is to die for! I am serious!

3 Cups Honey made Graham Cracker crumbs

1/2 Cup Butter melted

1 1/ 2 cup sugar divided

4 (8oz) Pkg. cream cheese, softened

2 Tsp. Vanilla, divided

1 (16oz) container of sour cream

4 eggs

Directions:

1. Preheat oven to 325 degrees. Spray a 13x9" pan with cooking spray, OR line with foil (with ends of foil extending over the edge of the pan for easy removing). Mix crumbs, butter, and 4 Tablespoons of sugar in a small bowl until well mixed, and press firmly in the bottom of the pan.

2. Beat cream cheese, 1 Cup & 2 Tbsp of remaining sugar and 1 tsp. of Vanilla in a large bowl, on medium speed with an electric mixer until well blended and smooth. Add 1 cup of sour cream, mix well. Add eggs one at time beating until mixed on low speed after each one. Pour over crust.

3. Bake 40 minutes or until the center is just about set. Mix remaining sugar, sour cream and vanilla in a small bowl until smooth. Gentle smooth over the top of cheese cake. Bake for an additional 15 minutes. Cool for 1 hour, then cover and put into refrigerator. Let cool for an additional 4 hours or over night.

4. When ready to eat, garnish as desired. We like to add a dollup of cool whip and mini chocolate chips! Make for some really yummy dessert!
 
Enjoy!
Mommy of 6!

Welcome

This is our new cooking and recipe blog! I hope ya'll find it imformative, and helpful, along with totally yummy! Enjoy our recipes, and if you do try them, remember to comment back and let me know what you think. If you change something, comment so other people can try it as well! I love to see all the different variations of all of our recipes!

So Little about the mom with the creations....

I am a very busy, true southern mom of six that has been transplanted in the north (not that mind, I kinda like it). I have been married to my highschool sweetheart for 8 years as of March of 2010.  We have six kids, one is my neice -15, we adopted (love her, she is too adorable), Our oldest who is 6, our next is 3 (she'll be four in September), then we have twins who are 30 months, and our baby of the bunch who is 20 months.  I haven't always been a whiz in the kitchen, I can remember in the early days of my cooking adventures, I burned everything. I have majorly evovled from that little girl just learning to cook. Now I am quite the kitchen artist! I enjoy cooking, and I am willing to cook or bake (my favorite is baking) for all those who can enjoy eating my cooking! I feel bad for their waist and hips though, some of these recipes are not very nice to the figure. But they are yummy! I do try to feed my family healthy alternatives, and find that it is a fun competition to change some of the old-not-so-healthy-favorite recipes to more healthy ones. But it is a competition I am willing to try! Come on over ya'll and enjoy some yummy yummies with us!

Don't forget that there are still a bunch of recipes over at our old blog that I will work on putting over on this one.  http://cookingwithkandb.blogspot.com/
Thanks,
the Mommy of 6 <3