Category Archives: Desserts
Strawberry Jello & Pretzel Pie
I found this recipe on the-girl-who-ate-everything.com and thought it looked interesting. I made this for 4th of July and it was so good!! It reminds me of a strawberry cheesecake. It is a little messy, but not too difficult to make. I wanted a dessert that was different, yet didn’t require too many ingredients. I’m a crust girl, to me the best part of the cheesecake is the crust (if it is done right that is). This pretzel crust is the perfect combination of salty and sweet and super yummy. Give this recipe a try if you like strawberry cheesecake.
What You Need
2 1/2 cups of finely crushed pretzels
3 Tablespoons of brown sugar
1 1/2 sticks of melted butter
1- 6 oz. package of strawberry instant jello
8 oz. fresh strawberries, sliced (the original recipe called for a whole pack of strawberries which is 16 oz. I only used about half, but if you want to add more go ahead)
1- 8 oz. package of cream cheese, room temperature
1 cup sugar
8 oz. cool whip
How To Prepare
1. Make the Jello as directed on the box and add strawberries. Refrigerate until partially set. I used the fast process on the box (using half water half ice) and left my jello in the fridge for about 1 1/2 hours. It may take longer if you just use water. Just make sure it is not too watery or it will make the crust soggy.
2. When jello is almost ready, preheat oven to 350 degrees.
3. Combine the crushed pretzels, brown sugar and melted butter and press it in a greased 9 x 13 pan. I lined my pan with parchment paper instead of greasing it. If the crust is too dry and is not sticking well, you can add more melted butter.
4. Bake crust for 10 minutes.
5. Combine cream cheese and sugar in a bowl and beat with hand mixer until smooth. Then add cool whip and beat to combine fully.
6. Once the crust is cool, add the cream cheese layer on top of the crust and smooth it out. Make sure you smooth it out all the way to the corners.
7. Pour the jello on top over the cream cheese layer. I scooped my jello out with a spoon. Then place in fridge to cool.
8. It is best to wait a few hours for it to set before eating. I thought it tasted best the next day. You can add more fresh strawberries on top if you wish.
Cheddar & Apple Buttermilk Biscuits
These biscuits may sound like a weird combination of ingredients, but they are so good. It is like having a cheddar biscuit mixed with a sweet apple pie. A great combination of sweet and savory. These could be a nice little dessert snack or eaten for breakfast.
What You’ll Need
2 cups all purpose flour
1/4 cup sugar
2 tsp baking powder
1/4 tsp baking soda
1 stick unsalted butter
3/4 cup buttermilk
1 large granny smith apple, finely chopped
3/4 cup shredded sharp cheddar cheese
For glaze:
1/2 cup powdered sugar
a few spoonfuls of frozen apple juice concentrate (thawed)
How to Prepare
1. Preheat oven to 375 degrees. Place parchment paper on a large cookie sheet (or grease it if you don’t have parchment)
2. Combine flour, sugar, baking soda, and baking powder in a medium or large bowl.
3. Cut butter into slices and add to bowl. Use a pastry blender to cut butter into the flour mixture until it combines and becomes crumbly.
*A pastry blender is a curved set of metal wires that attach to a handle. It is not an actual blender. If you don’t have one you can use your hands to combine the flour mixture and butter.
4. Pour in buttermilk and mix until moistened. Stir in chopped apples and shredded cheese.
5. Form dough by using a 1/4 cup scoop and placing on the cookie sheet. Keep 1 inch in between each biscuit.
*I did mine a little smaller- about a spoon and a half of dough for each biscuit.
6. Bake for 17-22 minutes or until lightly browned. Once cooked, move immediately to wire rack to cool.
*the small ones took exactly 17 minutes to cook for me.
7. Place powdered sugar in a bowl and add apple juice concentrate slowly until desired consistency. Then drizzle over biscuits.
This recipe makes about 28 small biscuits or 14 larger biscuits.
They are best when served warm right out of the oven, but can still be enjoyed refrigerated and heated later.
recipe adapted from: simplysouthernbaking.com
instillari 