No Bake Blueberry Layer Cake

Delicious Blueberry and cream cheese filling, layers of pound cake, and a cool and creamy light whip topping makes this the perfect summer recipe.

No Bake Blueberry Layer Cake

Anything Blueberry and I am a fan!  Oh and the whip cream …what dessert doesn’t need a little whip cream!  This quick and easy, no bake dessert is the perfect choice when you don’t want to bake in a hot kitchen, in the middle of July!  This recipe does not disappoint.  I love that it is easy to make and yummy to eat.  What more can I say?!  I hope you enjoy!

Until next time …

Happy No Baking! 😉

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Join the party!  Link-up at Fiesta Friday!

No Bake Blueberry Layer Cake

By: arlsworld.net

No Bake Blueberry Layer Cake

Ingredients:

1 frozen Sara Lee Pound Cake or any store bought pound cake of your choosing.

Blueberry Filling:

1/2 cup sugar

1 tsp cornstarch

1/3 cup water

2 cups fresh blueberries

Cream Cheese Filling:

1 (16 ounce) package confectioners’ sugar

1 (8 ounce) package cream cheese, softened

1/4 teaspoon vanilla extract

1 (8 ounce) container frozen whipped topping, thawed

Directions

  1. Combine white sugar and cornstarch in a saucepan; gradually stir in 1/3 cup water. Add blueberries and bring to a simmer over medium heat. Simmer until thickened, stirring occasionally, about 1 minute. Allow blueberry mixture to cool.
  2. Beat confectioners’ sugar and cream cheese in a large bowl until smooth. Stir in vanilla extract and fold in whipped topping.
  3. Let pound cake thaw at room temperature.  Slice pound cake.  Place one layer of pound cake slices in a square glass dish; spread cream cheese mixture over cake, then blueberry mixture.  Repeat.  Top with whipped cream and a few fresh blueberries.  Enjoy!

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Orange Cake with Blueberries

What do you do when you have lots of oranges?  You make Orange cake!  A very rich and moist cake, full of blueberries and made using fresh squeezed orange juice to give it a wonderful orange flavor.

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This recipe is one of my oldest son’s favorites, it is very easy to make with the addition of a little magic to a regular cake mix.

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I absolutely love bundt cakes.  Bundt cakes are a dream for people like me, who either don’t have the time or are just not that great at fancy cake decorating.  Plus, you can’t go wrong in a bundt pan; no lopsided, uneven layer cakes  …nope, looks beautiful every time!  Well, except for that one time when I forgot to spray the bundt pan with cooking spray …oops!

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This recipe is wonderful with or without the blueberries, I make it both ways.  If you are adding blueberries, be sure and toss a little dry cake mix with the frozen blueberries so that  they are easier to bake with, preventing them from all sinking to the bottom.

I think I will take this cake over to Fiesta Friday Link-up party, come on along and join the fun!  🙂

Until next time …

Happy Baking!

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Orange Cake with Blueberries

Ingredients:

Glaze Ingredients:

  • 1/4 cup of remaining fresh squeezed orange juice
  • 1 1/2 cups powdered sugar, more or less for thickness of glaze (to your liking)
  • 1/4 cup butter

Directions:

  1. Grease a 10 inch Bundt pan. Preheat oven to 325 degrees F (165 degrees C).
  2. In a large bowl, stir together cake mix (except for 2 tablespoons) and pudding mix. Make a well in the center and pour in 3/4 cup orange juice, oil, eggs and lemon extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed.  Toss rinsed, slightly frozen blueberries in the remaining (2 tablespoons) cake better (to prevent blueberries from going to bottom during baking) add blueberries to cake better and pour batter into prepared pan.
  3. Bake in preheated oven for 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  4. In a saucepan over medium heat, heat 1/3 – 1/4 cup orange juice, sugar and butter for two minutes. Drizzle over cake.
  5. Top with chopped almonds and enjoy 🙂

 

Chocolate Mint Brownies

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Happy St. Patrick’s Day to everyone!  It’s 5 o’clock here, time to drink some green beer!   Actually I don’t like beer, but it sounded good.  🙂  Instead, how about an easy and delicious chocolate mint brownie recipe for St. Paddy’s Day.  I am really not sure what green mint brownies have to do with this Irish holiday, other than the fact that they have a yummy green vanilla frosting …but Irish recipe or not everyone loves a brownie!  A green, mint-chocolatety chewy moist brownie, yum!  I hope you enjoy!

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I think I will join the fun over at Fiesta Friday link-up party.  I hope they enjoy the brownies!  Until next time …Happy Baking!

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Ingredients

1 box Betty Crocker Milk Chocolate Brownie Mix + ingredients as called for on box

2 pkgs 2.75 oz Andes Creme De Menthe Thins Candy Bar

1 container Betty Crocker Vanilla Frosting

green food coloring or gel

Directions

  1. Heat oven to 350F.  Spray pan with cooking spray.
  2. Stir brownie mix, eggs, water and oil in medium bowl until well blended.
  3. Pour brownie mix into pan and top with chopped mint candy pieces. Set aside about 1/3 of candy pieces for topping.
  4. Bake 30-35 minutes.  Let cool while preparing frosting.
  5. Add green food coloring or gel to icing, stir and spread on top of brownies.
  6. Sprinkle with remaining chopped candy and enjoy!

 

 

Cherry Chocolate Croissants

Just in time for Valentine’s Day, or any other day, Cherry  Chocolate Croissants.  Easy to make, delicious to eat.  cherry-chocolate-croissantab

A light buttery crust, using Pillsbury Crescent Rolls and a sweet chocolate center using Hershey Cherry Kisses.

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Sprinkle with cinnamon and powdered sugar and you have a wonderful treat for your favorite Valentine.

Until next time …share the love.

Happy Valentine’s Day!

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Cherry Chocolate Croissants

Ingredients

1 can Pillsbury refrigerated crescent dinner rolls

1 bag Hershey Cherry Kisses

Melted butter to brush on top of dinner rolls

powdered sugar for topping

cinnamon for topping

Directions

  • Heat oven to 350°F. Separate dough into 8 triangles.
  • Place kisses on wide end of each triangle and work down. I chopped up my kisses to make placement easier.  Roll up, starting at shortest side of triangle, rolling to opposite point. Place on ungreased cookie sheet.
  • Bake at 350°F. for 15 to 20 minutes or until golden brown. Brush on melted butter and sprinkle with powdered sugar and cinnamon.

Slow Cooker Apple Cinnamon Dump Cake

This Apple Cinnamon Dump Cake is easy to prepare using just a few ingredients and your slow cooker.  Just set it …and forget it!  A perfect fall recipe, a yummy apple dessert that is oh so melt in your mouth delicious!

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Hello all!  Who is ready for fall, I know I am!  Cooler weather …festivals, hay rides, football, Thanksgiving …which brings us back around to food!  One of my favorite things about fall is all the wonderful food that comes with this time of the year; pumpkin, apples, squash …the list goes on.  So in keeping with celebrating fall, I love to make everything apple, just like in the summer, it’s everything blueberries.

Apples are always one of my main fruits to bake with, and my slow cooker is always a best friend in the kitchen.  What a win win combination – apples and my slow cooker, and oh the smell …as the apples bake and fill the air with that enticing aroma, just puts you right in the holiday mode!

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Hey, and while you are waiting for that delectable dessert …with all that extra time you now have, maybe relax and do some coloring?  I hear that the adult coloring books are all the rave now.  And if that doesn’t strike your fancy …well then maybe for your little ones.   Check out this cool website:  Top Coloring Pages and get your color on!    😉

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Today, I am sharing my Apple Cinnamon Dump Cake recipe with my friends at Fiesta Friday.  Enjoy!  🙂

Until next time …

Happy Baking!

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Slow Cooker Apple Cinnamon Dump Cake

By:  Arl’s World

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Ingredients:

5-6 medium apples, peeled and sliced

1 box yellow cake mix

1/4 cup brown sugar

1 tbsp. cinnamon

a dash of allspice (optional)

1/4 cup butter

Directions:

  1. Place apples at the bottom of your slow cooker.
  2. Mix together your brown sugar and cinnamon and sprinkle half of the mixture on top of your apples in the slow cooker.
  3. Pour your cake mix over apples and brown sugar cinnamon mixture.  Add remaining brown sugar and cinnamon mixture on top of cake mix and pour melted butter over all.
  4. Bake in slow cooker on high for around 3 hours.

Marbled Chocolate Chip Cookie Brownies

Insanely delicious, these fun cookie brownie bars are easy to make using a store-bought brownie mix.  Fun dollops of home-made chocolate chip cookie dough added throughout, for a chocolate chip cookie experience in a brownie.  Your friends and family will never know they aren’t completely from scratch!  😉

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Happy Friday everyone!  Are you ready to kick off the weekend?  What better way to celebrate than with a ooey, gooey, yummy cookie bar brownie recipe.  After a busy, but productive, work week, I like to reward myself (yes, I’ve been good all week) with something wonderfully sweet and decadent.  You know what I’m talking about …CHOCOLATE!

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These Marbled Chocolate Chip Cookie Brownies are perfect to satisfy that aching sweet tooth craving.  I am talking the best of both worlds here, with a chocolate brownie and America’s favorite cookie, the chocolate chip!  Trust me on this one, if you have never tried the combination …then today is the day to start.

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Two of your favorite desserts, rolled into one, which is always a win-win situation for Mom, as it cuts your preparation time down to one recipe instead of two.  You are not using two pans and several mixing bowls for brownies and cookies, no!  As a mom, with limited time, I am always looking for ways to manage my busy life, no matter if it is in the kitchen or wherever it may be.  Ladies and gentlemen, here you go!

I hope you enjoy these as much as my family does, and also I can’t forget the lovely group of people over at Fiesta Friday.  Who? What? You say.  If you haven’t visited Angie, our wonderful host, and her blog, please go check it out and join us for Fiesta Friday link-up party.  It’s loads of fun! 🙂

Until next time …

Happy Baking!

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Arlene

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Marbled Chocolate Chip Cookie Brownies

By:  arlsworld.net

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Ingredients

  • 1 stick salted butter (1/2 cup, very soft)
  • ¾ cup white sugar
  • 2 tablespoons brown sugar, packed
  • 1 egg
  • ½ teaspoon vanilla
  • 1 cup + 2 tablespoons flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup chocolate chips
  • 1 box brownie mix

Directions

  1. With an electric mixer, cream butter and sugars in a small mixing bowl. Add vanilla and egg; cream again until smooth. Add the flour, baking soda, and salt. Stir gently until incorporated. Stir in chocolate chips. Store in refrigerator until ready to use.
  2. Preheat oven to 350 degrees. Prepare brownie batter as directed. Pour batter into a glass 8×8 or 9×9 baking dish. Scatter pieces of cookie dough over the top of the brownie batter. Press gently on the dough so that it sinks down into the batter, just a little.
  3. Bake for 35-40 minutes or until the cookie is golden and the edges are set and pulling away from the sides of the pan (usually 35 for gooey, 40 or more for fully baked) Cover with foil if you need to keep the cookies from getting too brown on top during last 10 minutes or so of baking. Allow to cool in the pan for about 15 minutes and cut into pieces for serving.

Strawberries & Peanut Butter Drizzle

 

Healthy snacks

What better way to start off the school year than with a  quick and easy, healthy after school snack.   Easy peasy with fresh organic strawberries and natural peanut butter.  You can’t go wrong with this delicious snack that your kids will love.

It is a new school year and a new school.  My son is going to High School this year.  Yes, he is a fish!  We are starting the year off right with a healthy breakfast and healthier after school snacks.  It takes a little time to get used to eating healthier and sometimes the preparation is harder as well.  It is easy to grab a bag of chips or candy bar after school, but I want more for my son.  So if I want him to eat healthy, especially when I am not around, I need to provide easy, healthy snacks that he will want to eat and will be willing to make.  The Strawberries & Peanut Butter Drizzle is perfect and does the trick.

Happy Mom and happy Son equals happy life!  🙂

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Happy Healthy Snacking!

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Arlene

Strawberries And Peanut Butter Drizzle

Ingredients

fresh organic strawberries

natural peanut butter

Directions

Slice strawberries in halves and place on a plate or platter.  Take peanut butter and place in a microwave safe container and heat for about 15 seconds.  Stir peanut butter and drizzle onto fresh strawberries. Enjoy!  🙂