Cissy's Easy Fruit Cake Cookies

These ain't your Grandma's fruit cake cookies... well, actually they are MY Grandma, Cissy's, fruit cake cookies.  Many people turn up their noses at fruitcake, but these cookies are a different story.  They are sweet and salty, crunchy and soft, rich and addictive... pretty much everything you want in a dessert.  So throw those preconceived notions about fruitcake aside and whip up a batch of Cissy's Easy Fruit Cake Cookies!

~Cissy's Easy Fruit Cake Cookies

1 cup candied pineapple
1 cup candied red cherries
1 cup candied green cherries
1/2 cup golden raisins
1 cup pecans
2 1/2 c. sifted all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 1/2 c. sugar
1 c. butter
1 tsp. cinnamon
2 eggs

Preheat oven to 350 degrees.
Cut fruit into small pieces. Chop nuts. Mix fruit and nuts. Sift together dry ingredients over the fruit. Mix the fruit and dry ingredients (yes, you will probably have to use your hands and get messy!)
Cream the butter and sugar; add the eggs. Add the wet mixture to the dry ingredients, nuts and fruit. Line a baking sheet with parchment paper and drop the batter onto the sheet by the teaspoon.
Bake at 350 degrees for 10 minutes.

Pumpkin Whoopie Pies

Pumpkin Whoopie Pies

Pumpkin Whoopie Pies... You might have had them before, but you have never tasted them like this!  They are delicious, easy (ONLY 2 INGREDIENTS!), and (semi-)healthy! So buy some cake mix and pumpkin and heat up that oven.  You'll thank me!

~Pumpkin Whoopie Pies

1 can pumpkin puree

1 box of yellow cake mix

Preheat the oven to 350 degrees F.  Mix the box cake and the pumpkin puree until combined. Take a teaspoon ice cream scoop and drop the batter onto a greased cookie sheet.  Bake for 13 minutes. Allow the pies to cool and then slice them in half horizontally. Spread cinnamon cream cheese icing in the center and enjoy!

~Cinnamon Cream Cheese Icing

4 ounces unsalted butter, softened

4 ounces cream cheese, softened

2 cups powdered sugar

1 teaspoon vanilla extract

1/4 teaspoon cinnamon

In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract and cinnamon.

As American as Apple Pie(lets)

"As American as Apple Pie".  It's not a saying for no reason.  Just because you're patriotic doesn't mean that you always want to make a whole pie though.  So try out these pie-lets... They are sure to please!

~Apple Pie-lets

1 can of crescent rolls
2 apples
2 T sugar
1 tsp. cinnamon
2 T melted butter (divided)
Extra cinnamon and sugar to top

Preheat oven to 350 degrees F.  Grease a baking sheet.
Finely chop apples and coat with 1 T butter, sugar, and cinnamon.
Place the mixture in the center of each crescent triangle and fold it over and seal the edges with a fork.
Place each folded triangle on the baking sheet.  Brush the tops with the other tablespoon of butter and the extra cinnamon sugar.
Bake for 12-15 minutes.
Allow to cool for a few minutes before serving with vanilla ice cream!

Star-Spangled Cookie Pops

Iced sugar cookie pops.  What a way to celebrate our country on Labor Day!  These cookies are easy, delicious, and cute enough to serve at any party (or to just eat at home)!

~Sugar cookies

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract

Preheat oven to 375 degrees F. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. 

Roll out the cookie dough on a floured surface to 1/4 inch thick.  Use a star shaped cookie cutter and place on a greased sheet pan.

Bake 8 to 10 minutes in the preheated oven, or until golden. 

Working quickly, insert a bamboo skewer into the bottom of the cookie about 3/4 inch.  Let stand on cookie sheet two minutes before removing to cool on wire racks.  Let cool completely before icing.

~Buttercream Icing

1/2 cup shortening
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 tablespoons milk
Directions

In a large bowl, cream together the butter, shortening, and vanilla. Blend in the sugar, one cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate.  Top cookies with sprinkles.

Not Your Average Cookie "Cake"

Cookies.  Cakes.  Icing.  Combine the three and what do you have? An amazingly delicious faux cookie cake that you are guaranteed to drool over.  This is a simple way to dress up regular sugar cookies that is bound to thrill your guests or your sweet tooth!

All you need is sugar cookie dough (recipe follows), buttercream icing (recipe follows), sprinkles, mini-marshmallows, food coloring, and circular cookie cutters of different sizes.  Roll the cookie dough out to 1/4 of an inch and use the different cookie cutters to cut out equal amounts of cookies.  Bake and cool the cookies while you make the icing.

Ice the cookies and stack them on top of one another from largest to smallest.  Before the icing dries, coat with decorative sugar or sprinkles.  Flatten a mini-marshmallow and make 5 small cuts around the edge to make it look like a flower.  Using a toothpick, color the petals with food coloring and place it on the top tier of the cookie cake.  Voila!  Your cookie "cake" is elegantly complete!

~Sugar cookies

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract

Preheat oven to 375 degrees F. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

~Buttercream Icing


1/2 cup shortening
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 tablespoons milk
Directions

In a large bowl, cream together the butter, shortening, and vanilla. Blend in the sugar, one cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate.

A Dog's Gotta Eat Too!

Anyone who knows me knows that I love animals.  More than that, I love dogs.  It is because of this love that I cook for people AND dogs.  After all, a dog's gotta eat too!

My dog, Kip, has always had 2 obsessions: ensuring the security of our yard (from deer, neighbors, mail men, and even the ever so daunting butterflies) and peanut butter.  I often entertain myself by giving him a nearly empty jar of peanut butter and watch him try and get every last morsel out.  Occasionally, I give him a break and just make him peanut butter dog cookies.  It's easier for him, but not nearly as fun for me... oh well, the sacrifices of love.

Kip, the Australian Shepherd

~Peanut Butter Oatmeal Dog Cookies

2 cups flour
1 cup rolled oats
1/3 cup peanut butter
1 1/4 hot water
Extra flour for rolling

Preheat the oven to 350° F
Mix dry ingredients together.
Mix in the peanut butter and hot water. You may need to add more flour if the dough is too sticky.
Knead the dough well.
Roll out the dough into 1/4" thickness and cut into shapes with cookie cutters
Bake on a lightly greased cookie sheet for 40 minutes.
Store in a sealed air tight container at room temperature for up to 1 week.

Strawberry Ice Cream Forever

There is nothing quite like homemade ice cream on a hot summer night.  The problem is that it is addicting.  It sticks to your hips and messes with your bikini figure.  Well, not anymore!  Here is a fat-free ice cream that tastes like it won't let you fit into your skinny jeans the next morning.  You know the best part?  You still will!

~FAT-FREE Strawberry Ice Cream

Servings: 12 servings (1/2 cup each)

2 cups washed strawberries without the stems

2 cans (12 fl. oz. each) Fat-free Evaporated Milk 

1 1/2 cups granulated sugar 

2 teaspoons lemon juice 

1/8 teaspoon salt 

Chill the fat-free evaporated milk for at least an hour. 

Pulse the  strawberries in food processor so that the strawberries are in nice chunks. 

Mix the evaporated milk, strawberries, sugar, lemon juice and salt in large bowl. Pour into ice cream machine container. Follow manufacturer’s instruction for preparation. For me, it's 30 minutes.  

Watch out, it will poof up and overflow!  (As evidenced by picture #3)

It will still be a little mushy, so store in a tupperware container and freeze for 2-4 hours before serving if you like your ice cream to be more firm.

Blackberry Buttercream and Drizzle

With the weather getting warmer, I am starting to look forward to spring already.  Blackberries are a wonderful summer fruit and can be used in so many different ways.  Here is a pound cake with blackberry buttercream icing and blackberry sauce.  Just use your favorite pound cake recipe or buy one already made at the grocery store.  Serve with vanilla ice cream!



~Blackberry Buttercream Icing


1/2 cup butter, softened
1/2 cup fresh blackberries
1 teaspoon vanilla extract
1 teaspoon lemon zest 
1/8 teaspoon salt 
1 (16-oz.) package plus 1 cup powdered sugar


Wash and dry the blackberries.  Using a potato masher, smash the blackberries.  Beat the butter, blackberries, vanilla extract, lemon zest, and salt at medium speed with an electric mixer until creamy.
Gradually add powdered sugar, beating at low speed until blended and smooth after each addition.

~Blackberry Sauce

3 1/2 cups fresh or frozen blackberries
1/4 cup sugar
1/4 cup water
1 tablespoon lemon juice


Bring blackberries, sugar, and water to a simmer in a medium saucepan, stirring occasionally. Simmer over low heat for 5 minutes. Smash with a potato masher.  Strain through a fine sieve into a bowl. Stir in lemon juice. Cover and refrigerate until chilled.

Valentine's Strawberry Crepes

I have recently started making crepes and made these fun strawberry-filled crepes for Valentine's Day!

~Crepes

1 cup all-purpose flour
2 teaspoons sugar
1/4 teaspoon salt
1 cup skim milk
1/2 cup water
2 teaspoons butter, melted
2 large eggs


Spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, and salt in a small bowl. Combine milk, water, melted butter, and eggs in a blender. Add the flour mixture to milk mixture, and process until smooth. Cover batter; chill for 1 hour.Heat an 8-inch nonstick crepe pan or skillet over medium heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. Carefully lift the edge of the crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over, and cook for 30 seconds or until center is set.
Place crepe on a towel; cool completely. Repeat procedure with the remaining batter, stirring batter between crepes. Stack crepes between single layers of wax paper to prevent sticking.


~Strawberry Filling
8 oz of reduced-fat cream cheese, softened
1/4 cup powdered sugar
1 cup chopped strawberries
1 Tablespoon lemon juice


Cream all ingredients together and refrigerate for at least an hour.  Stuff crepes with the filling.

Good Morning! Casserole

I am normally not a fan of huge meals for breakfast, but this is a delicious and light breakfast that will keep you going all day.  It is perfect for any brunch get-together or holiday breakfast!

~Good Morning! Casserole

8 Eggs or 2 cups of EggBeaters

1 cup skim milk

4 cups sliced bread, cubed

1 cup lean deli ham

2 cups cheddar cheese

Salt and black pepper, to taste

Preheat the oven to 375 degrees.  Spray cooking spray in a 7x11-inch glass baking dish. Whisk Eggbeaters, milk, salt, and pepper.  Add bread, ham, and cheese.  Pour into baking dish and cover with foil.  Bake for 40 to 45 minutes.  Uncover and cook 15 minutes more.

Gettin' Cheesy

I love mozzarella cheese sticks, but I hate the fat that comes with them.  Keeping that in mind, I came up with the oven baked cheeses sticks.  They stave off my cheese stick cravings without making me feel guilty!



~Baked Cheese Sticks


4 Wonton wrappers
2 low-fat mozzarella cheese sticks
Water


Preheat the oven to 400 ℉.   Cover a baking sheet with aluminum foil. Cut each cheese stick in half.  Place one wonton wrapper on the board. Place half of a cheese stick in the center of the wonton wrapper.  Fold in the sides and then roll.  Dampen end edge with water so that it will stick. Set on the baking sheet.  Coat the outside of the sticks with non-stick cooking spray.  Place in the oven for 10 minutes. Serve warm with marinara sauce.

Grilled Cheese Croutons

I love grilled cheese and tomato soup.  What better way to enjoy this meal than with the sandwich made into a crouton!

~Grilled Cheese Croutons

8 slices of wheat bread, buttered

4 slices american cheese

1 can tomato soup, prepared

Spray the non-stick cooking spray into a skillet. Assemble each sandwich with 2 slices of bread and 1 slice of american cheese. Toast each sandwich over medium heat for 1-2 minutes on each side. Toast each sandwich over medium heat for 1-2 minutes on each side.

Coca-Cola BBQ

This is the easiest and most delicious BBQ that I have ever eaten!  Go ahead, try it yourself.




Coca-Cola BBQ


2 Pork Tenderloins, washed and trimmed
1 can Coca-Cola
1 cup white vinegar
1/2 cup ketchup
3/4 cup bottled BBQ sauce
1/2 cup Heinz 57
1/2 tsp salt
1/2 tsp red pepper
1/2 tsp black pepper


Coat the slow cooker with nonstick cooking spray.  Place the cleaned tenderloins in the slow cooker and pour the can of Coca-Cola on top.  Cook on high for 4 hours. Mix the vinegar, ketchup, Heinz 57, bottled BBQ sauce, salt, red pepper, and black pepper.  Pull apart the pork with two forks and mix in the sauce.

Grilled Pizza

1.  I am determined to learn how to grill.

2.  Pizza is delicious in any form.

Thus, my grilled pizza was born!

~Grilled Pizza

1 package of pre-made pizza dough

2 packages of low-fat mozzarella

2 T cornmeal

3/4 cup Marinara Sauce

Toppings (artichokes, spinach, ham, pineapple)

Pre-heat the oven to 350 ℉.  Separate the dough into quarters.  Spray both sides of each dough ball with non-stick spray.  Flatten each ball as much as possible.  Spread sauce onto each pizza and top with cheese and toppings.  Spread the cornmeal on top of baking sheet to prevent sticking.  Bake for 10 minutes.  Remove pizzas from the oven and place on the grill for 5 minutes.  Slice the pizzas into quarters.

Scrumptious Crepes

I have a new-found obsession with crepes and my crepe pan.  They are so versatile, delicious, and much easier than you would think!


Crepes

1 cup all-purpose flour

2 teaspoons sugar

1/4 teaspoon salt 

1 cup skim milk

1/2 cup water

2 teaspoons butter, melted

2 large eggs

Add-ins like turkey, ham, veggies (or apples/cinnamon or bananas and chocolate for dessert!)

Combine flour, sugar, and salt in a small bowl. Combine milk, water, melted butter, and eggs with a mixer. Add the flour mixture to milk mixture, and process until smooth. Cover batter; chill for 1 hour.

Heat an 8-inch nonstick crepe pan or skillet over medium heat. Pour 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. 

Carefully lift the edge of the crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over, and cook for 30 seconds or until center is set.

Place crepe on a towel; cool completely. Repeat procedure with the remaining batter, stirring batter between crepes. Stack crepes between single layers of wax paper to prevent sticking.

Fill each crepe with your add-ins and roll!

Key Lime Pie

Is this cold weather getting you down?  Well, summer may be a long way off, but that doesn't mean that you can't eat like it's summer!  Make this Key Lime Pie and you will be immediately transported to a warm beach with its cool citrus taste. 


~Key Lime Pie


1 pre-made Graham Cracker Crust
1 (14 oz.) can of fat-free condensed milk
1 container of Cool Whip, Thawed
3 Limes (or lemons), squeezed/juiced/strained


Whisk the condensed milk, Cool Whip, and strained lime juice together.  Pour into the graham cracker crust.  Zest limes or lemons on top for decoration.  Cover and refrigerate for 2 hours before serving.  *For an extra special treat, freeze the pie overnight!*