I watch The Kitchen every Saturday, and most of the time, I end up making something from the show. It isn’t always the same, as I modify most of the recipes, but this time it was really close.
No-Bake Strawberry Cheesecake Bars was the original recipe. You can access it by clicking on the recipe.
2 cups shortbread crumbs (I used a box of Girl Scout Cookies – shortbread)
2 tablespoons sugar
1 stick unsalted butter, melted
Two 8-ounce packages cream cheese, at room temperature
1 1/4 cups of Triple Berry Frozen fruit
3/4 to 1 cup sugar (this depends on your preference of sweetness and the sweetness of your berries)
1 teaspoon pure vanilla extract
2 teaspoons lemon zest
1 cup Cool Whip
I did have some fresh berries as well, and added them to the bowl with the sugar and lemon zest. I let them set (at room temperature for about thirty minutes).Crush the cookies, and added the sugar and melted butter and mix together until incorporated.Press cookie mixture into a 9×9 casserole dish lined with parchment paper. Note: line the pan on all sides so that it won’t stick when frozen.Place the cream cheese into a blender add the berries, vanilla, and pulse until creamy. Pour the berry mixture into a bowl, and add the Cool Whip (or whipped topping) by folding in.Pour the berry mixture on top of the cookie crust, and smooth.Place pan in the freezer until set (about 3-4 hours).Remove from pan (again, should have lined the entire pan, but it wasn’t too stuck).Use a warm knife to cut into squares (David did this for me as it was difficult to cut through).The pieces were large, so we ended up cutting them into more of bite size pieces.These can be stored in the freezer for up to a month (Ziplock container). And for me, two pieces are the perfect size.
These really are simple, and no heating up the oven! Score!
Cobbler mixes are a fun way to make something quick and tasty without a lot of planning or work. I had some frozen berries (blackberries, raspberries, and blueberries), and added about 1/2 cup of sugar.I also added zest from a lemon, and some lemon juice.First let me clarify, yes, I used frozen berries and expected them to defrost and get the same results from fresh fruit. I didn’t the same results as the fruit ended up being a bit more mushy. However, let it sit, and macerate.Find a good cobbler mix like the Louisiana Fish Fry Cobbler Mix. I love this because you are truly able to use fresh, frozen or canned fruit. We can keep it in the pantry and mix something up in a flash. I forgot to take an after picture. My old age I suppose. But if you want to see what one would look like, I had originally posted about the cobbler here.
Happy Friday! What are you cooking this weekend?
Another version of a cherry sauce, this time prepping for Salmon (coming soon). I apparently didn’t take any pictures of the prep. I am sorry.
Recipe is as follows:
1/4 cup brown sugar
1/3 cup balsamic vinegar
1/4 cup red wine vinegar
1/3 cup dry white wine
Salt and pepper (more pepper than salt)
Bring to a boil, and simmer until reduced by half. Cool, and pour into a glass container for keeping in the refrigerator. Can serve cold or warmed.
Oh! and David got me this amazing cherry pitter at store after he witnessed what I went through the battle of removing cherry pits with a paperclip! I will say it works better if you follow the instructions! This was amazing! It did four cherries at once! AND my fingers weren’t blue! So nice. And, yes, I have to label things, otherwise I forget what it is…at least I am honest! Blessings.
I had gotten several quarts of Bing cherries at the store the other day, and I am the only one in the house that eats them. I can’t eat very many, so I needed to look for something to do with the majority of them. I came across several recipes from Michael Symon, and decided to try the Cherry Bourbon Sauce.
I first had to figure out how to get the pit out of the cherry first, because I don’t own a cherry picker. I know, most people don’t own one of those either. I discovered that you can use a large paper clip (opened up). It worked. It was messy, but it worked.And, yes my fingernails are still stained! So, the recipe called for the following: cup of bourbon, 1/4 red wine vineager, orange peel, juice from orange, salt and pepper. David had exactly one cup of Bourbon left…it was a sign…it was meant to be used for this recipe! Bring to boil the bourbon, vinegar, juice from the two oranges (and peels). Note: I added an additional 1/4 cup of vinegar, and cinnamon stick, and a bay leaf. Simmer for ten minutes or reduced by half, then add the cherries.Let cool, and place into jars. I partially filled two jars. One will be a gift (birthday), and the other to be served over chicken or pork…whatever I can come up with in the next couple of weeks. This will keep in the refrigerator for over a month, and can be served with cheese, or meat.
I am super excited to try this…with another post.
I had several cups of blueberries, and needed to do something with them. I loved making the Galette’s but wanted to try something different. I had the Louisiana Fruit Cobbler mix, and blueberries…so I followed the directions for the cobbler. You can use any fruit, fresh, canned or frozen with their mix. I had fresh, and followed their recommended instructions.For the fruit, 2 cups of blueberries, 1/4 cup of sugar, 1 lemon juice and zest, 1 fresh pear – peeled and chopped. Let sit for about a hour to let the juices merry.Pour over the batter, bake according to the instructions. David loved this…super moist, and it was even better served warm with vanilla ice cream!I have to agree. I don’t like heating up the house in the summer, but for this cobbler, it is a must! Super yummy. Definitely tastes like summer. Note: not weight loss surgery friendly…but three bites and I was done.Blessings.