Sunday, August 22, 2010

Cheaters Strawberry Shortcake

This is the strawberry shortcake I grew up with and it is the "cheaters" version as it is on the box of Bisquick mix but it turns out great everytime! Easy to transport as you would only need to have the strawberries, biscuits, and cool whip in separate containers and the recipients could assemble easily for a tasty after dinner treat. If you really want to make them from scratch or you don't have Bisquick on hand I included a recipe from

Serves 6

  • 4 cups sliced fresh strawberries
  • 1/2 cup sugar
  • 2 1/3 sups Bisquick mix
  • 2/3 c milk
  • 3 TB sugar
  • 3 TB butter. melted
  • 1 container whipped cream

1. MIX: strawberries and 1/2 cup sugar, set aside. Heat oven to 425 degrees F.

2. STIR: Bisquick mix, milk, 3 TB sugar and then butter until soft dough forms. Drop by 6 spoonfuls onto ungreased cookie sheet.
(I rolled and cut mine out this time but I think I like the drop method better- lighter biscuit)
3. BAKE: 10-12 minutes or until golden brown. Split warm shortcakes; fill and top with strawberries and whipped cream. Serve.


Shortcake recipe from scratch:
  • 2 cups of flour, sifted
  • 3/4 teaspoon of salt
  • 2 tablespoons of sugar
  • 3 teaspoons of baking powder
  • 1/2 cup of Crisco
  • 1/2 cup of milk
  • 1 quart of fresh strawberries, crushed & sweetened
  1. Sift dry ingredients and cut in Crisco.
  2. Add milk, mixing to soft dough. Knead.
  3. Roll 3/4 inch thick.
  4. Cut with 3 inch biscuit cutter and place on baking sheet greased with Crisco.
  5. Bake at 450ºF. for 12 minutes.
  6. Split biscuits and put berries between.
  7. Top with whipped cream and whole berry. Serves 6.

Saturday, August 7, 2010

Mint Chip Ice Cream Pie

Hands-on Time: 10 minutes Total Time: 2 hours, 25 minutes Serves: 8

Super Easy- Super Fun- Super Tasty

We tried this recipe out with guests one evening and it was a hit! So if you need an easy to make dessert that transports with no fuss and will bring a smile to your recepients- try this! Make it in the morning (or atleast 2 hours ahead) and grab it right before you head out the door to complete your meal. Or maybe you are just bringing something sweet over to brighten up their day- this would be great to drop off or to bring and visit for a bit since there is enough to feed everyone.

  • 8 ounces chopped semi-sweet chocolate, melted (AKA chocolate chips in my translation)
  • 4 cups crisped rice cereal (Rice Krispies)
  • 2 pints (just 1 regular size container) of mint chip ice cream, slightly softened
my additions:)
  • chopped Andes mint chocolate pieces (enough to sprinkle over the top)
  • Hot fudge or chocolate syrup for topping
If you want to use other ice cream I don't see why you couldn't and just change the toppings to fit.

  1. In a large bowl, combine the chocolate and cereal until the cereal is completely coated. Transfer to a 9 inch springform pan. Press the mixture into the bottom and 1 inch up the sides of the pan. Freeze just until firm (not long).
2. Spread the softened ice cream in the prepared crust.

3. Add warmed fudge (just so easy to pour) or topping of your choice

4. Add crushed/chopped Andes Mint, cover, and freeze until firm, for at least 2 hours and up to 3 days.