Fruit Dessert Recipes

I must be dreaming about my fruit trees that I am going to plant.  I'm always in the mood for fruit lately.  Luckily for me, my husband made a fruit dessert the other night that was fabulous.  It was a Blueberry Peach Crisp.  I haven't done a lot with blueberries before, but I really enjoyed them with the bottled peaches from my tree last year.  Brian found the recipe on www.userealbutter.com.

Blueberry Peach Crisp
from Fine Cooking issue #93

• 2 oz. unsalted butter, softened (plus more for pan)
• 3 oz. all-purpose flour
• 1/2 cup light brown sugar, packed
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 2/3 cup pecans, coarsely chopped
• 3 cups (~1 lb.) blueberries, washed, drained, and room temperature
• 3 medium peaches (~1 lb.), halved, pitted, and sliced 1/2 inch thick
• 1/4 cup granulated sugar
• 3 tbsps cornstarch
• 1/4 tsp freshly ground nutmeg

Place rack in center of oven and preheat to 375°F. Butter a 9-inch square pan (I used my 8-inch pan). For the topping, mix together flour, brown sugar, cinnamon, and 1/8 tsp of salt in a bowl. Work butter into the mixture with fingers until clumpy. Stir in the pecans. In a large bowl, toss the blueberries, peaches, granulated sugar, cornstarch, 1/8 tsp salt, and nutmeg together. Pour the fruit into the pan and level out. Sprinkle the streusel topping over the fruit. Bake for 45-50 minutes until the center is bubbling and the topping has browned. Serve warm.


Another one that I really enjoyed a while ago and need to make again is a Crock Pot Apple Crisp.  I have to thank my friend Tara R. for sharing it with me.    It was super easy!


Butterscotch Apple Crisp

• 6 cups sliced peeled tart apples (about 5 large)
• 3/4 cup packed brown sugar
• 1/2 cup all-purpose flour
• 1/2 cup quick-cooking oats
• 1 package (3-1/2 ounces) cook-and-serve butterscotch pudding mix
• 1 teaspoon ground cinnamon
• 1/2 cup butter
• Vanilla ice cream, optional

Place apples in a 3-qt. slow cooker. In a large bowl, combine the brown sugar, flour, oats, pudding mix and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over the apples. Cover and cook on low for 5 to 5-1/2 hours or until apples are tender. Serve with ice cream if desired. (source: Taste of Home)

Fruit Dip

When I need a snack that feels a little healthier, I like to make some fruit dip.  This is an easy way to get my kids to eat LOTS of fruit.

Fruit Dip
1 (8 oz.) package cream cheese
1 jar (8 oz.) marshmallow cream
2-3 TBS orange juice concentrate

Whip cream cheese, add marshmallow cream and orange juice.  Whip.   Serve with any fruit.  Enjoy!

Linked up with:
Recipe Swap @ Remodelaholic

Snickers Cupcakes

I saw this recipe a while ago on Kevin and Amanda's blog and just knew it would be a keeper!  Luckily for me, my husband loves to cook and bake.  So, he whipped up some cupcakes for fun today.  They are my new personal favorite and I have already requested more of them for my birthday!  (Wish I didn't have to wait till June!)  

I love the surprise in the middle!  This is the first time we've ever tried putting stuff in the middle.  Love it.

It wan't long until it looked like this:

You have to try this one!  Enjoy!

Decadent Snickers Cupcakes

with Chocolate Mousse Filling

1 box Devils Food Cake Mix

1 small box Jello Chocolate Fudge instant pudding mix

4 eggs

1/2 cup vegetable oil

1 cup milk

1 cup sour cream

Chocolate Mousse Filling

2 cups heavy whipping cream

2 cups milk chocolate chips

Chocolate Buttercream Frosting

1 stick softened butter

2 1/2 to 3 cups powdered sugar

1/4 cup cocoa powder

1/2 tsp vanilla

1 bag mini Snickers

1. Preheat oven to 350 degrees F. Line 24 cupcake tins with liners. To prepare the cupcakes, place the cake mix, pudding mix, eggs, oil, milk and sour cream into stand mixer. Beat until well combined, about 2 minutes. Scoop the batter evenly into the cupcake liners. Bake for 20-25 minutes or until cupcakes are cooked through and a toothpick comes clean from center. Remove the cupcakes from the tin and let cool.

2. To prepare the mousse, melt the milk chocolate chips in the microwave, stirring every 30 seconds. Set aside to cool. Meanwhile, whip the heavy cream with a stand or electric mixer until it looks like whipped cream and stiff peaks form. Fold melted chocolate chips into whipped cream until well combined, then transfer batches into a piping bag. When cupcakes have cooled, press the tip of the piping bag into the center of the cupcake, about 1 inch deep. Squeeze the mousse into the cupcake while pulling the tip out. It doesn’t take much, just one firm squeeze is perfect. Continue filling all the cupcakes.

3. To prepare the frosting, beat the butter, powdered sugar, cocoa and vanilla until well combined and a nice frosting consistency. Spread over cupcakes then top with chopped Snickers.

Makes 24 cupcakes.

PS - If you could please vote for our money jars HERE, we would appreciate it!  Thanks!

Beef and Broccoli

Beef and Broccoli

Ingredients:

2 lbs lean beef

1 lb broccoli

4 garlic cloves

1 TBS olive oil

Marinade:

3 TBS rice vinegar

3 TBS cornstarch

3 TBS water

3 tsp sugar

3 tsp soy sauce

Sauce:

1/4 cup Oyster sauce

Instructions:

Cut the beef across the grain into thin slices. Mix marinade ingredients and soak beef in it for several hours (for the most flavor). Boil broccoli and brown beef in oil. After beef is cooked through add garlic, broccoli, and oyster sauce. You can add more soy sauce or water to thin it out, if needed. Salt to taste, serve with rice and enjoy!

Cracker Jack

Cracker Jack

Large Bowl of Popped Popcorn

Mix together:

2 cups brown sugar

1 cup margarine

1/2 cup corn syrup

Bring to a boil and cook 5 minutes. Take off stove and add:

1 tsp vanilla

1/2 tsp baking soda

Spread in roaster pan and bake in 200 degree oven for 1 hour stirring every 15 minutes.

This would have to be one of my all time favorite treats. Yum! Enjoy. My good friend Amy J. shared this recipe with me. Thanks Amy!

Linked up with:
All Things Thrifty