1. Philly Freeze

1 cup Chocolate wafer crumbs
2 tbsp. butter

1 250gr. Pkg. cream cheese
1 can frozen concentrate juice, thawed (I use raspberry, or berry, but lemonaide or lime is good too)
2 tbsp. icing sugar

1 (1 litre container) of cool whip, thawed

Combine crumbs and butter, and press into bottom of spring form pan. (I put parchment paper in the bottom of mine) Place crust in freezer for 15min.

Place cream cheese, icing and juice in blender, and blend on high till smooth.
Pour into a large bowl and fold in cool whip.
Pour over crust and freeze until firm. (about 4 hours)

The original recipe says to remove from freezer 15 minutes before serving, but our family prefers eating it frozen!!


2. Strawberry Freeze

12 Chips Ahoy! cookies
1 pkg. cream cheese, softened
1/2 cup sugar*
1 can (355 ml) berry punch concentrate, thawed
3 cups Cool Whip, thawed
1 cup crushed strawberries 
2 cups whole fresh strawberries for garnish

Cover bottom of 9" spring form pan with cookies.

Beat cream cheese and sugar in large bowl with mixer until blended. Gradually beat in punch. Whisk in Cool Whip and crushed strawberries till combined. Pour over cookies.

Freeze for 4 hours or until firm. Remove from freezer for 15 mins. before serving. Garnish with remaining strawberries.

Makes 16 Servings

*(while I was typing out the recipe I realized I missed the 1/2 cup of sugar!! lol Guess my version will be calorie friendlier!!)
The votes are in...everyone liked it and no one thought it needed any sugar!!

3. Banana Chocolate Chip Cake

1 pkg (515 gr) white cake mix
1 pkg (4 serving) vanilla instant pudding*
4 eggs
1 1/4 cups mashed banana (about 3 large)
1/3 cup vegetable oil
1 cup white chocolate chips*

3/4 cup chopped almonds
1/2 cup packed brown sugar
2 tbsp butter, melted

1. Cake: In large bowl, combine cake mix, pudding mix and eggs, mashed bananas and oil. Beat on medium speed for 2 minutes. Stir in chocolate chips. Spread batter evenly in prepared 13x9" pan.

2. Topping: In bowl, combine almonds, brown sugar and melted butter. Mix well. Sprinkle evenly over batter. 

Bake for 35-40 minutes or until tester inserted in the center comes out clean. Cool 30 minutes on wire rack.

*(P.S.) My variations: banana pudding mix instead of vanilla, and chocolate chips instead of white. (There is no chocolate in "white Chocolate" so why bother!! lol)

This cake was a real hit!!!

4. Chocolate Chip Shortbread

1 cup Butter, softened
1/2 cup brown sugar packed
1 tsp vanilla
2 cups all-purpose flour
1/2-1  cup chocolate chips

Measure butter, sugar, vanilla and flour into a bowl. Mix together till it forms a ball.
Add chocolate chips and mix into the dough.
 Roll into  1" balls and place on an ungreased cookie sheet. Press with a fork.
Bake in 325F oven for 10 to 15 minutes. 
Makes about 5 dozen

5. Shortbread (Rolled) 

Whip for 10 minutes:
1 cup Icing Sugar
pinch of salt
1 lb butter, softened

Add slowly while you continue to mix:
1/2 cup cornstarch
3 cups flour
1 tsp vanilla

Roll out on floured surface 1/8 - 1/4" thick. Cut into shapes. Bake at 275F foe 18-20 minutes or until lightly brown on the bottom.

6 bacon slices, diced *
1 cup chopped onion
1/2 cup sliced celery

2 cups water
2 cups diced unpeeled new potato
1 tsp seasoned salt
1/2 tsp salt *
1/2 tsp pepper
Bay leaf

2 cups milk
1 cup frozen corn

1/2 cup milk  (mix milk and flour in a small bowl until smooth)
3 tbsp flour

Chopped parsley or chives for garnish (or shredded cheese and bacon, yum)

Saute bacon, onion and celery in med. frying pan until onion is soft. Drain fat. Set aside.
Combine next 6 ingredients in large sauce pan. Cook for about 20 min. or until the potato is tender. Remove and discard the bay leaf.
Add first amount of milk along with the corn and bacon mixture. Bring to a simmer. Simmer for about 3 minutes until corn is tender.
Gradually stir in the smooth flour and milk mixture. Heat and stir until boiling and thickened.
Garnish and serve

Makes 6 servings

*I added more bacon, probably 1 1/2- 2 cups bacon end crumbles.
* I did not add the second salt, but season to taste!

1 cup milk (80F or 27C)
1 large egg
4 tbsp butter
3 ⅓ cup all purpose flour
3 tbsp sugar
½ tsp salt
2 tsp active dry yeast or 1 ½ tsp bread machine/ fast rise yeast

¼ cup butter, melted
¼ cup sugar
2 tsp ground cinnamon
½ tsp ground nutmeg, optional
⅓ cup chopped nuts (I used pecans)

Combine 1 cup icing sugar with 1-2 tbsp milk and ½ tsp vanilla. Blend until smooth. If too thin add icing sugar, if too thick add a little more milk. ( I made mine a little on the thicker side because the heat of the buns will melt it)

Bread Selection: dough

1. Add milk, egg and butter to pan

2. Add flour, 3 tbsp sugar and salt to pan. Tap pan and settle dry ingredients, then level ingredients, pushing some of the mixture into the corners.

3. Make a well in center or dry ingredients; add yeast. Lock pan into bread maker.

4. Program to dough. Start bread maker. When done, unlock pan from bread maker. Place dough on floured surface. Knead dough about 1 minute, then let rest 15 minutes.

5. Roll dough into a rectangle, about 15X10”. Spread ¼ cup of melted butter over dough to within an inch of the edge. Then sprinkle evenly with sugar and spices and nuts.   Roll the dough up tightly on long side. Press edge to seal. Cut into 1” pieces and place in a greased 13X9” pan. Cover and let rise in warm, draft free place until doubles in size, about 30-45 minutes.

6. Bake in a preheated oven for 20-25 minutes or until golden brown. Cool in pan on rack for 10-15 minutes, then drizzle with glaze.

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