No Bake Solution

This time of year I think we are all looking for more dessert options that don't involve our oven. The dreaded "I don't want to heat up the house" season is upon us, and I for one am looking forward to the challenge.

See, before I began this blog, I truly wasn't that much of a baker. I didn't enjoy, and tried to avoid it at all costs. But after getting more and more comfortable in the kitchen and using EMM has an outlet, I have become more of a seasoned baker, and my boys are very thankful for that. But there is still something inside of me that gets excited when I can find a no-bake alternative. They are so fun, so easy and perfect for the warm months. Sure, when it's the middle of October, the crisp autumn air moving in, it's comforting to pull a big pan of hot cobbler out of the oven. But when it's the middle of July, the sun is shining and eggs are being fried on the sidewalk, not so much.

This would be perfect for you next backyard barbecue or pool party. Cool and refreshing on a hot day, the flavors easily adaptable to fit your favorites. Not to mention, if your little ones are out of school for the next couple months (We have one more week, thank goodness!) this is a fun one to have them help with. Little hands could stir the pudding, put the blueberries on top...and of course taste test!

If you want to bake a pie when it's sweltering outside, my hat is off to you. But if you are like me and truly enjoy a no-bake sweet option this time of the year, this is just for you!

No Bake Blueberry Bliss Dessert
1 (10 oz.) store bought angel food cake "loaf"
1 (21 oz.) can blueberry pie filling
1 (3.4 oz.) box instant French vanilla pudding
1 3/4 c. milk
1 (12 oz.) tub Cool Whip
1/2 c. fresh blueberries

In a medium bowl combine pudding mix and milk. Whisk for 2 minutes. Refrigerate for 5-7 minutes until "soft set". Slice angel food cake in 1/2 inch slices. In a 8 x 11 baking dish, layer angel food cake slices (You might have to cut them to make them fit. Mine took 6 regular slices, 1 cut in half and 1 cut into thirds.) Pour half the pudding over angel food cake and spread evenly. Layer with half the pie filling and spread. Repeat layers once more, ending with pie filling. Top with Cool Whip. Spread evenly using a soft spatula. To form "peaks" like mine, lightly tap Cool Whip with flat side of spatula and lift up quickly. Sprinkle with fresh berries. Chill at least an hour before serving.

Shared on The Country Cook May 31, 2013
Shared on Make Ahead Meals June 3, 2013
Shared on Mandy's Recipe Box June 4, 2013

Blueberries at Very Good Recipes
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This time of year I think we are all looking for more dessert options that don't involve our oven. The dreaded "I don't want to heat up the house" season is upon us, and I for one am looking forward to the challenge.

See, before I began this blog, I truly wasn't that much of a baker. I didn't enjoy, and tried to avoid it at all costs. But after getting more and more comfortable in the kitchen and using EMM has an outlet, I have become more of a seasoned baker, and my boys are very thankful for that. But there is still something inside of me that gets excited when I can find a no-bake alternative. They are so fun, so easy and perfect for the warm months. Sure, when it's the middle of October, the crisp autumn air moving in, it's comforting to pull a big pan of hot cobbler out of the oven. But when it's the middle of July, the sun is shining and eggs are being fried on the sidewalk, not so much.

This would be perfect for you next backyard barbecue or pool party. Cool and refreshing on a hot day, the flavors easily adaptable to fit your favorites. Not to mention, if your little ones are out of school for the next couple months (We have one more week, thank goodness!) this is a fun one to have them help with. Little hands could stir the pudding, put the blueberries on top...and of course taste test!

If you want to bake a pie when it's sweltering outside, my hat is off to you. But if you are like me and truly enjoy a no-bake sweet option this time of the year, this is just for you!

No Bake Blueberry Bliss Dessert
1 (10 oz.) store bought angel food cake "loaf"
1 (21 oz.) can blueberry pie filling
1 (3.4 oz.) box instant French vanilla pudding
1 3/4 c. milk
1 (12 oz.) tub Cool Whip
1/2 c. fresh blueberries

In a medium bowl combine pudding mix and milk. Whisk for 2 minutes. Refrigerate for 5-7 minutes until "soft set". Slice angel food cake in 1/2 inch slices. In a 8 x 11 baking dish, layer angel food cake slices (You might have to cut them to make them fit. Mine took 6 regular slices, 1 cut in half and 1 cut into thirds.) Pour half the pudding over angel food cake and spread evenly. Layer with half the pie filling and spread. Repeat layers once more, ending with pie filling. Top with Cool Whip. Spread evenly using a soft spatula. To form "peaks" like mine, lightly tap Cool Whip with flat side of spatula and lift up quickly. Sprinkle with fresh berries. Chill at least an hour before serving.

Shared on The Country Cook May 31, 2013
Shared on Make Ahead Meals June 3, 2013
Shared on Mandy's Recipe Box June 4, 2013

Blueberries at Very Good Recipes
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reade more... Résuméabuiyad

Soul Food Saturday #2

Good Morning, and welcome to the second week for Bekki to be in the EMM kitchen. And this week, she has a super yummy dessert that I know you're just gonna love at first sight...and bite!

Dessert, anyone? Now how can you say no to that? This week I decided in honor of my mother’s birthday I would put together 3 of her favorites all in one. I am taking about strawberry shortcake, cheese cake and a pudding all in one. Yep, it’s a celebration in a glass! Champagne glass that is! So here’s a toast to you, my sweet mother and soul food Saturday!

Strawberry Cheesecake Parfait

1 small  box cheesecake instant pudding

2 c. cold milk

1 package vanilla sponge cakes

1 container fresh strawberries approx 1 pound

Whipped topping

Mix pudding following package instructions. Place in refrigerator to chill and set. Cut sponge cakes into pieces. Set aside. Rinse strawberries gently under running water and lay on a kitchen towel to remove excess water. Remove tops from strawberries and slice. Set aside. Take pudding out of refrigerator and mix again lightly. Spoon pudding into Ziploc bag and remove air and seal bag. Set aside.

In a champagne glass, add some sponge cake pieces to the bottom creating a layer. Next place strawberries in another layer. Take zipped bag and cut one corner off the bottom, creating a piping bag. Add pudding next, creating another layer. Top with whipped cream. Continue layering until you have reached the top. Garnish with a sliced strawberry on top if desired.

Serves 4

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Good Morning, and welcome to the second week for Bekki to be in the EMM kitchen. And this week, she has a super yummy dessert that I know you're just gonna love at first sight...and bite!

Dessert, anyone? Now how can you say no to that? This week I decided in honor of my mother’s birthday I would put together 3 of her favorites all in one. I am taking about strawberry shortcake, cheese cake and a pudding all in one. Yep, it’s a celebration in a glass! Champagne glass that is! So here’s a toast to you, my sweet mother and soul food Saturday!

Strawberry Cheesecake Parfait

1 small  box cheesecake instant pudding

2 c. cold milk

1 package vanilla sponge cakes

1 container fresh strawberries approx 1 pound

Whipped topping

Mix pudding following package instructions. Place in refrigerator to chill and set. Cut sponge cakes into pieces. Set aside. Rinse strawberries gently under running water and lay on a kitchen towel to remove excess water. Remove tops from strawberries and slice. Set aside. Take pudding out of refrigerator and mix again lightly. Spoon pudding into Ziploc bag and remove air and seal bag. Set aside.

In a champagne glass, add some sponge cake pieces to the bottom creating a layer. Next place strawberries in another layer. Take zipped bag and cut one corner off the bottom, creating a piping bag. Add pudding next, creating another layer. Top with whipped cream. Continue layering until you have reached the top. Garnish with a sliced strawberry on top if desired.

Serves 4

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Make Your Kids Say "Ewww"...

Do you have anything planned fun planned for Halloween? A costume party? A classroom party? Maybe you are just like me and while you don't have a big gathering to attend, you still want to make the day as fun as possible for you little ones. And maybe like me you enjoy the fact that not only can you be the coolest mom ever with a sweet treat, but you also get a little thrill of totally grossing them out! If this is the case, then why not have something easy to make, fun to say and yummy to eat waiting on them after school on Halloween? Can you imagine the kiddies walking through the front door asking "Mommy, can we have a snack?" And you answering with "Sure, I've some worms in dirt for you." The looks of horror on their faces would be priceless (In fact, you might want to have the camera ready!) This is actually something I remember eating as a kid at our church Halloween party, and it was always so much fun! Eating something that sounds so gross always makes it taste better! Let's face it, with kids (especially boys) the more gross something sounds, but tastes great, the more they will love it! So, if you are looking for a entertaining, yet simple dessert for Halloween night when the ghosts and goblins stop by to say "Boo", I've got you covered!

Worms in Dirt
1 (3.4oz) package instant chocolate pudding
2 c. cold milk
1 (8oz) tub Cool Whip
1 (16oz) package chocolate sandwich cookies
Gummy Worms (I used the sour variety)

In a large bowl, combine pudding and milk. Whisk constantly for 2 minutes. Allow to set in fridge for 5 minutes. In a large plastic bag, add cookies and crush with a rolling pin. When pudding is set, add Cool Whip and half the crushed cookies. Stir well until mixture is all the same color. In small plastic cups place 1 TBS remaining crushed cookies. Spoon pudding mixture into another plastic bag, and cut corner off to make a pastry bag. Pipe pudding into plastic cups, filling about 3/4 the way. Top each with about 2 TBS remaining cookies and gummy worms.

~Join me for Tasty Tuesday on Formula Mom~

Shared on Mandy's Recipe Box Oct. 23, 2012
Shared on Lady Behind The Curtain Oct. 24, 2012
Shared on Miz Helen's Country Cottage Oct. 25, 2012
Shared on The Country Cook Oct. 26, 2012

Kids at Very Good Recipes
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Do you have anything planned fun planned for Halloween? A costume party? A classroom party? Maybe you are just like me and while you don't have a big gathering to attend, you still want to make the day as fun as possible for you little ones. And maybe like me you enjoy the fact that not only can you be the coolest mom ever with a sweet treat, but you also get a little thrill of totally grossing them out! If this is the case, then why not have something easy to make, fun to say and yummy to eat waiting on them after school on Halloween? Can you imagine the kiddies walking through the front door asking "Mommy, can we have a snack?" And you answering with "Sure, I've some worms in dirt for you." The looks of horror on their faces would be priceless (In fact, you might want to have the camera ready!) This is actually something I remember eating as a kid at our church Halloween party, and it was always so much fun! Eating something that sounds so gross always makes it taste better! Let's face it, with kids (especially boys) the more gross something sounds, but tastes great, the more they will love it! So, if you are looking for a entertaining, yet simple dessert for Halloween night when the ghosts and goblins stop by to say "Boo", I've got you covered!

Worms in Dirt
1 (3.4oz) package instant chocolate pudding
2 c. cold milk
1 (8oz) tub Cool Whip
1 (16oz) package chocolate sandwich cookies
Gummy Worms (I used the sour variety)

In a large bowl, combine pudding and milk. Whisk constantly for 2 minutes. Allow to set in fridge for 5 minutes. In a large plastic bag, add cookies and crush with a rolling pin. When pudding is set, add Cool Whip and half the crushed cookies. Stir well until mixture is all the same color. In small plastic cups place 1 TBS remaining crushed cookies. Spoon pudding mixture into another plastic bag, and cut corner off to make a pastry bag. Pipe pudding into plastic cups, filling about 3/4 the way. Top each with about 2 TBS remaining cookies and gummy worms.

~Join me for Tasty Tuesday on Formula Mom~

Shared on Mandy's Recipe Box Oct. 23, 2012
Shared on Lady Behind The Curtain Oct. 24, 2012
Shared on Miz Helen's Country Cottage Oct. 25, 2012
Shared on The Country Cook Oct. 26, 2012

Kids at Very Good Recipes
Pin It

reade more... Résuméabuiyad