Fruity Fro-Yo Bars

I love ice cream.  Jodi has been busy making her homemade ice-cream lately and I’ve been trying my luck with some different frozen treats.  Last week was the Limeade Pie.  And if you’re a Trix fan, then this treat will be for you!  The kids were playing downstairs when I was making this. So they will have a fun surprise after daycare tomorrow!  I dislike getting or knowing about surprises for myself, but I love giving them.  And kids love the little things like a fun frozen treat!

Here’s what you need:

1 can (14 oz) sweetened condensed milk (not evaporated)

2 containers (6 oz each) Yoplait® Original 99% Fat Free Key lime pie yogurt
2 containers (6 oz each) Yoplait® Original 99% Fat Free strawberry yogurt
1 cup Trix® cereal
  • 1 Line 8×4-inch loaf pan with foil, leaving edges of foil hanging over sides of pan. Divide condensed milk evenly between 2 medium bowls. Stir Key lime pie yogurt into 1 bowl. Stir strawberry yogurt into remaining bowl.
  • 2 Spread Key lime pie mixture into foil-lined loaf pan. Sprinkle with cereal. Gently spoon and spread strawberry mixture on top. Freeze at least 8 hours until firm.
  • 3 To serve, use foil to lift frozen loaf from pan. Pull back foil and remove. Let stand 5 to 10 minutes to soften slightly. Cut into eight 1-inch slices. Serve immediately.
For some reason my strawberry yogurt portion didn’t seem as full as the key lime pie.  But either way, I’m going to have a hard time going to bed knowing this is in the freezer setting for me to maybe try for breakfast!!
Have a great day.  Enjoy your weather no matter where you are reading from.
Patricia – Two Girls Cooking 😉
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Asian Chicken

It’s been so hot almost every single day for who knows how long.  As I’ve said, some love the heat, some don’t.  I don’t mind being hot, but I do not like to sweat when I walk out on the deck to grill.  But last night we got some rain which cooled the heat dow to the high 80s today!  Woo hoo, time to grill some chicken.

I got this recipe from My Baking Addiction earlier this past weekend for my meal this week.  This recipe was kebabs but I only had the wooden sticks and I’ve had bad luck with getting the meat off the stick without getting splinters left on me or the chicken.  So I just made the same recipe, changed a couple of things and grilled it!

Great flavor.  Super tender.  One of my favorite scents is fresh ginger root.  Love it.

I would have loved to have had this with some potatoes and some purple onions! Hmmmm, that would be a good salad combo!!

INGREDIENTS:

1/4 cup soy sauce
1 teaspoon sesame oil
2 tablespoons honey (I did not have honey and I used Maple Syrup)
1-2 teaspoons Sriracha (or other hot sauce)- (I used Franks Hot sauce)
3 slices fresh ginger root
2 cloves garlic, crushed

4 boneless, skinless chicken breasts

DIRECTIONS:

1. In a small microwave-safe bowl, combine the soy sauce, oil, honey, Sriracha, ginger root, and garlic. Heat in microwave on medium for 1 minute, then stir. Heat again for 30 seconds, watch closely so it doesn’t boil. Set aside.

2.  Dip each chicken breast into the marinade and set in the fridge for 3 hours.  If you don’t have 3 hours, just prepare and soak as long as you can.  I didn’t have 3 hours but the flavor was still pretty good.

3. Prepare barbecue (medium-high heat). Grill Asian Chicken breasts until chicken is just cooked through, turning occasionally, about 9-12 minutes.

Served this with a side of rice and some corn on the cob. Quick and easy summer grilled dinner.

Have a great week.

Patricia – Two Girls Cooking 🙂

Butter Cake Bars

Who doesn’t love any kind of sweet bars?  The kids and adults in our house do.  They like pretty much everything sweet.

I try to make things during my lunch break so that we can have fun desserts after dinner or later that night.  OR because I get to taste it before anyone else does!!  And these didn’t let me down a bit.  The cake batter actually tastes more like a cookie crust to me.  And the topping…wow factor for sure.

I’m supposed to be on a low fat/low sugar diet.  This baking stuff has been very fun.  I’ve learned to bake a lot things I wouldn’t touch before.  But now that I’m making them, I do try them.  And some I can just try and walk away, and others, not so much.  These fall under the not so much category!!!

Ingredients

  • 1 box Betty Crocker French Vanilla Cake mix
  • 1 stick (1/2 cup) butter, melted
  • 3  eggs
  • 8 oz cream cheese
  • 1 lb bag (about 3-3/4 cups) powdered sugar
  • 1 tsp almond extract
  1. Preheat oven to 350 F.
  2. Line an 8 x 8 inch baking dish with parchment paper.
  3. In a bowl, mix together the cake mix, melted butter, and 1 egg until a soft dough forms. Press into the bottom of the baking dish.
  4. In a stand mixer, combine together the cream cheese, 2 eggs, sugar and vanilla until smooth. Spread over the cake mix layer.
  5. Bake bars for 45 minutes, or until edges are golden brown,and the center has set to a soft consistency.
  6. Cool COMPLETELY before slicing into bars and serving.

My only complaint is that I think I should have used a bigger dish to make it in.  The top got browned pretty fast and it felt like it hadn’t set completely yet.

But again, fantastic.  Try.  Make.  Eat.  Enjoy.  Share if you must!!!

Have a happy day!

Patricia – Two Girls Cooking 🙂

Source

Tablespoon

Deep Fried Strawberries

Oh my word.  That is what I have to say about these pretty little deep fried wonders of joy!  They were fabulous.  I had my little side kick helper on the side to giving me a hand with these and we were both very eager to try these.

Just about anything deep fried has to be good.  Not good for you, but good none the less!  I saw these and knew, just knew that with a bit of melted white chocolate, they would be a hit.  And a hit they were.  The tender strawberry dipped in the warm chocolate..words can’t describe.  You’re going to have to just go make these to get the full effect!!!

There was some stove work that had to be done with hot oil, so my handy helper couldn’t get too close to that part, but she had a ton of fun dipping the strawberries in the mixture for me and then passing them off so they could do their thing in the pot.

The fair is coming to our state soon.  Why not be ready for a little fried food early!!!

Deep Fried Strawberries 
What you’ll need:
batter:
1 1/2 cups whole milk
2 eggs – beaten
1/4 cup vegetable oil
1 teaspoon salt
2 teaspoons sugar
2 teaspoons baking powder
1 1/2 cups all purpose flour
1 cup cornmeal

(I used white chocolate candy coating for the dipping sauce – melted 4 squares in the microwave).

large strawberries
1/2 cup – 1 cup all purpose flour – enough  to dredge strawberries
vegetable oil – enough to fry
powdered sugar – to dust
dipping sauces:

What to do:
1. Place enough vegetable oil into a deep sided frying pan {or deep frying machine} and heat to 375 degrees. I use a candy thermometer to monitor my oil temperature.

2. Into a large bowl add: milk, eggs, 1/4 cup vegetable oil. Whisk to combine. Set aside.

3. Into a separate bowl add: salt, sugar, 1 1/2 cups flour, cornmeal and baking powder. Whisk to combine. GRADUALLY add flour mixture to wet ingredients. Mix until well incorporated.

4. Into a shallow pan, add enough flour to dredge strawberries.  Mist strawberries with water. Dredge strawberries in flour and then into batter mixture.

5. CAREFULLY place battered strawberries into the hot oil. Do not crowd pan. Cook until golden. Turning {I find chopsticks work well} so it’s evenly browned on all sides. Transfer strawberries to a plate lined with paper towels to absorb excess oil.

6. Transfer to serving plate and dust with powdered sugar. Serve with dipping sauces.

These disappeared so fast it was funny.  The plate was full and the next thing you know, they are gone.  A must try for sure.

Patricia – Two Girls Cooking

Source

Babble

Cherry Limeade Pie

Ok so I got this recipe from Confessions of a Cookbook Queen and it was for pies in a jar.  I went to the store, bought the jars and then they sat and sat.  They sat on the counter for a long time.  Then they got moved to the floor.  Now the jars are still sitting on the floor in a box, but I did decide to make this as a pie instead.  I had this feeling that no matter what I put in a jar, the kids may have it all over every possible thing it could land on.  Though they look awesome and fun to make, I just gave the pie a try (he he).

Brooklyn hasn’t gotten to taste this yet but I have a feeling when she does she is going to love, love, love it.  It has just enough tartness to put that funny face you make when you taste something sour.  Brooklyn loves sour anything.  I tried it today after having it sit in the freezer over night and it was pretty good.  I didn’t get the green color to it from the limeade, but the flavor is indeed there.  

If you decided to make these in a jar, they would be fun for just about any occasion.  Just make sure that when you take it out of the freezer, it’s going to melt in this 100 degree plus humidity weather we’ve had for longer than I care to talk about.  Even with my air on in the house, it didn’t take long for the pie to start to droop.  

Crust:

2 cups graham cracker crumbs (you’ll need about 15 whole sheets)

8 Tablespoons butter, melted

1/4 cup sugar

Filling:

12 (8 oz) wide mouth, half pint jars (use ones made for canning like Mason or Ball–they won’t crack in extreme temperatures. I bought mine at Wal Mart – as did I and then didn’t use them..used a glass pie plate)

8 oz can frozen limeade

7 oz (half a 14 oz can) sweetened condensed milk

8 oz Cool Whip, thawed

Cherry Whipped Cream:

1 1/2 cup heavy whipping cream

Jar of maraschino cherries

1/4 cup powdered sugar

Preheat oven to 350.

In a large bowl, combine graham cracker crumbs, melted butter, and sugar. Click on the link to see how to fill the jars.  I used a pie plate.  I filled the plate with the graham cracker crust, baked.  When completely cooled off I put the limeade mixture on top and set in the freezer over night.

Place limeade, Cool Whip, and sweetened condensed milk in a large bowl. Fold together carefully until fully combined. Pour into the pie plate.  Place in the freezer for at least 4 hours or overnight.

 Before serving, prepare whipped cream. In a mixing bowl (preferably a metal one that has chilled in the freezer for about 15 min) whip cold cream, 3 Tablespoons of cherry juice from the jar of maraschino cherries and 1/4 cup of powdered sugar, with the whisk attachment until peaks form. Spoon on top of pies and top with a cherry.

This hit the spot though being that it’s a treat sure to cool you down.

Have a great rest of the week and thanks for coming by.

Patricia – Two Girls Cooking 🙂

 

Mini Chicken Pot Pies

Can you believe we are half way through the month of July?  Maybe it’s just me and life has been so busy that time is going faster than I can keep up with.  Summer is  in it’s rare form here in MN.  It’s been so hot here I can’t even stand to go outside.  And normally I wouldn’t complain because I dislike winter more than I dislike 99 degrees with hot sticky humidity  that prevents you from going outside.  In fact I feel like I’ve been stuck inside through the seasons.

I haven’t made many summer meals at all.  We’ve grilled some chicken or brats and burgers, but nothing really to be writing about.  Why?  Well because I forget to put something on my feet when I go on the deck and I burn them because it’s scolding hot.  A bit over dramatic?  I think not.  It has been hot hot hot here.

So I sit in my house with the air going and turning on the oven to make dinner and desserts because it’s better than going outside to sweat the moment the air hits my face.

I love things that you can create to be mini anything.  Mini pies, mini cakes, why…mini pot pies of course!!  These were really easy to make.  I think next time I may use cut up chicken and frozen corn and beans to add to the rolls instead of the soup.  Not that the soup was bad in it, I just felt like there wasn’t much to the inside of my mini pie.  I loved the flavor of the bread.  Using the Italian dressing with the olive oil spray on top added a burst of flavor.

Both of the kids ask what’s for dinner when they wake up in the morning.  And I do believe they do so just so they can say “gross”, I’m not eating that.   At times I will let them make a sandwich instead of having what I make.  But today I decided this is nothing they can’t try.  They WILL like it.  And I was right.  Brooklyn ate four mini pot pies and Caleb ate three of them.  Gross huh…kids…..

Comfort food in July..

Ingredients

1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits
1 can (19 oz) Progresso® Traditional chicken noodle soup
1 to 2 tablespoons butter (I used olive oil cooking spray)
1 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/4 cup shredded mozzarella cheese (1 oz)
  • 1  Heat oven to 375°F. Lightly spray 8 (2 1/4×1 1/4-inch) muffin cups with nonstick cooking spray. Separate dough into 8 biscuits; separate each biscuit into 2 layers. Place 8 biscuit halves in sprayed muffin cups, pressing to cover bottom and sides.
  • 2  Drain soup; store in tightly covered container in refrigerator or freezer for later use. Spoon drained soup evenly into biscuit-lined cups. Place remaining biscuit halves over soup; gently seal each biscuit.
  • 3  Spread biscuit tops with butter (I used olive oil spray). Sprinkle with Italian seasoning and garlic powder. Top each with 1/2 tablespoon cheese.
  • 4  Bake at 375°F. for 15 to 18 minutes or until edges are golden brown. To remove from pan, run knife around edge of pies.

Patricia – Two Girls Cooking 😉

Source:

Pillsbury

Reece’s Peanut Butter Bars

Craig has been asking for home made chocolate chip cookies for about a week.  Well that week has gone by and I am not finding time to get enough things around the house done, let alone bake home made cookies.  Yes, we have to eat dinner every night so if I’ve made something new, I’ll blog it.  But cookies from scratch with work, three kids, baseball every night, it’s just not happening.  But I did go to the store and buy the Pillsbury Reece’s Peanut Butter pre-made cookies!!!  And I’ve had this recipe sitting up on my computer browser for about a week or more so I thought, huh, I’ll use those cookies to make the bars I’ve wanted.  I could have said that I made them, but that would be lying.  And since lying is my biggest pet peeve, I decided that it wouldn’t be a good idea.

While cooking the Lasagna Rolls for dinner tonight, I started with these bars.  I had an hour and a half before we had to leave for baseball.  I was cutting it short.  But right before we had to walk out the door, I got to pull them out of the oven.  Mr. Craig said that he wouldn’t cut the bars before I got home (he knew they were going to be blogged).  Well as soon as I walked in the door, he tells me that he tried to cut a piece and it started to fall apart!!  So I’m not the only impatient one when it comes to having to wait for the sweet treats.

1 package (8 oz) cream cheese, softened (I used 1/3 fat free)

1/2 cup sugar
1 egg
1/2 cup coconut, if desired
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies (I grabbed the Reece’s Peanut Butter cup)
  • 1 Heat oven to 350°F. In small bowl, beat cream cheese, sugar and egg until smooth. Stir in coconut.
  • 2 In ungreased, 9- or 8-inch square pan, break up half of cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of dough over cream cheese mixture.
  • 3 Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 4 rows by 4  rows. Store in refrigerator.

Super easy to make.  If you have the time and a good recipe for chocolate chip cookies, then by all means, make them from scratch.  Until I can find a way to work changes in life around, I’ll be making some partial home made desserts (it’s ok to use some store bought things to make life easier!!).

Have a great rest of your week.  I hope yours isn’t as busy as ours is here!!  (Next month comes soccer and football).

Patricia – Two Girls Cooking 😉

Source

Pillsbury