Strawberry Cream Cheese Pie

My mom always makes this pie during the summertime and I love it!  Taking dinner into a family tonight so it is the perfect opportunity to make it for me, oh I mean them.

Final product

Step 1

Step 2

Strawberry Cream Cheese Pie

1 graham cracker crust

1 recipe Junket Strawberry Danish Dessert (in the baking aisle by pie fillings or jello)

1 1/2 C. water for danish dessert

1 3oz cream cheese

1/2 C. powdered sugar

1/2 t. vanilla

1/2 pint whipping cream, whipped

Step 1. With an electric mixer, mix cream cheese, powdered sugar and vanilla together.  Add in whipped cream.  Pour into graham cracker crust.

Step 2. Put strawberries on top of cream filling.

Step 3.  Make danish dessert by following pkg. directions for pie glaze only adding 1 1/2 c. water.  Pour over strawberries and cream filling.  Chill for 3 to 4 hours.

Candy Road Brownies

Alex had school off yesterday for Kindergarten Assessment and he was so bored.  I threw out activity ideas left and right and he finally decided he wanted to make a treat and we conveniently had a box of Betty Crocker Frosted Brownies.  To add a little fun, he followed the additional recipe on the back of the box instead of the basic mix.  Alex made these all by himself, but we all had a yummy time eating them.

Candy Road Brownies

1 box Betty Crocker Supreme frosted brownie mix

Water, vegetable oil and eggs called for on brownie mix box

1/3 cup chopped walnuts (we left these out)

3 cups miniature marshmallows

1/2 cup candy-coated chocolate candies (m&ms)

1. Heat oven to 350 degree.  Grease bottom of 13 x 9 inch pan.  Make brownie batter as directed -except stir walnuts into batter; spread in pan.

2. Bake 20 minutes; sprinkle with marshmallows.  Bake about 10 minutes longer or until marshmallows are puffed and golden.  Immediately sprinkle with candies.

3. Squeeze frosting into microwavable bowl.  Microwave uncovered on High 15 to 25 seconds or until thin enough to drizzle; stir.  (I just ran the frosting pouch under hot water)  Drizzle over brownies.  Cool completely before cutting. (or hello...brownies warm and gooey are the best)

Go check out bettycrocker.com for some fun kid friendly recipes and many more

Dove Chocolate Eruption

Brad came across this dessert at dovechocolate.com and loves it. They have a few other chocolishous recipes too.

Yield: Makes 8 4oz. cakes
6 DOVE Dark Chocolate 1.3 oz. bars or 29 DOVE Dark Chocolate Miniatures
8 oz. butter, cut into 1 inch pieces
5 eggs, room temperature (about 70 degrees)
3/4 cup sugar
1/3 cup all purpose flour
Powdered sugar, for dusting

1. Preheat oven to 375 degrees
2. Butter eight 4oz. individual remekins and set aside.
3. Melt the chocolate and the butter. Keep it hot.
4. With an electric mixer, whip eggs and sugar on medium speed for about 2 to 3 minutes, just until it turns lemony yellow.
5. Meanwhile, whisk the flour into the chocolate mixture.
6. Add the chocolate mixture all at once to the egg and sugar mixture and whisk for 1 minute.
7. Divide evenly among the ramekins filling up just to the top. Place on a baking pan.
8. Bake for 5 minutes. Turn the pan one-half turn and continue baking for 3 to 4 minutes more. The cakes will be firm on the outside rim and erupting in the center. Lightly dust with powdered sugar and serve immediately.

*** Will probably need ice cream or a large glass of milk to go with it.