recipe Archives - Page 11 of 14 - MyLitter

Strawberry Freezer Jam Recipe

September 8, 2016 By Tiffany 18 Comments By clicking on our links, we might make a SMALL commission - Thanks for the support! See our full DISCLOSURE here.

It wasn’t until I was in college that I tried freezer jam. Can you believe I had lived my entire life until then without any? Crazy. I would like to take a minute to thank my roommates, it was either Cami, or Chelsea who brought some from home and changed my bagel eating life. This was my staple meal while in school, a plain toasted bagel, with slightly melted plain cream cheese and piled with strawberry freezer jam.

When strawberries are in season you can pick some up for only $.99/lb. This is a great price to pick up extra and make a batch to stick in the freezer.

This is the easiest yummiest most satisfying thing that you can preserve. Take the tops off your strawberries. Toss them into your food processor or a large bowl. Pulse them slowly until they are in small chunks, or mash with a potato masher until smashed. {stick the kids at the table with something to do!}

Don’t over smash them in the food processor. Just small pieces will work!

For every 2 pounds of strawberries mashed, I used 1 1/2 cups sugar and one packet freezer jam fruit pectin.

I got all the supplies from Walmart. I love the nifty little freezer jars they had, they made it easy and the kids could grab then since they are not made of glass. If your Walmart doesn’t carry the Ball Plastic Freezer Jars you can find them on Amazon HERE.

This is super quick to make, abut 40 minutes and 9 pounds of strawberries later I had this stash to throw into the freezer. Enough to last us for the next few weeks…. just kidding the next month or so

It will last up to a year in the freezer or a month or so in the fridge.

If you have not had freezer jam on a bagel with cream cheese, do yourself a favor and make some this fall!

Strawberry Freezer Jam

Ingredients

4 cups crushed fresh strawberries
2 cups sugar
1 (1.75 ounce) package dry pectin
3/4 cup water

Directions

Mix crushed strawberries with sugar, and let stand for 10 minutes. Meanwhile, stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute. Stir the boiling water into the strawberries. Allow to stand for 3 minutes before pouring into jars or other storage containers.
Place tops on the containers, and leave for 24 hours. Place into freezer, and store frozen until ready to use.

Peeps Pretzel Rods

February 17, 2016 By Tiffany 10 Comments By clicking on our links, we might make a SMALL commission - Thanks for the support! See our full DISCLOSURE here.

Here is a fun little Easter snack you can make with your kids or surprise them with an extra cute treat in their Easter baskets! These Peeps Pretzel Rods are really so easy to make and were a huge hit in our house! The entire process took less than 10 minutes to make and the kids devoured them in about 10 seconds!

Ingredients

12 Marshmallow Peeps Bunnies
12 Pretzel Rods
4 oz White Candy Melts
Pastel Candy Decorations

Directions

To start this project, line a baking sheet with parchment or wax paper.

In a large bowl melt chocolate coating in the microwaving for about 45 seconds. Make sure to remove from the microwave and stir. Repeat until melted and smooth.

Dip and or spoon pretzels rod to cover about 1/2 way in white chocolate. Shake to allow excess to drip back into tray.

Sprinkle with pastel decorations and place on prepared sheet to set.

Place in refrigerator for 5 minutes or until chocolate is fully hardened.

Using a spoon, put a little melted chocolate on back of bunny and position on candy coated rod. Return the baking sheet with your finished Peeps Pretzel Rods to the refrigerator until set.

More Fun Easter Snacks:

Chocolate Covered Strawberry Carrots

Easter Braided Bread with Colored Easter Eggs Recipe

Pretzel Bunnies Recipe

Bunny Bait Easter Treats

What’s your favorite Easter treat?

Boston Cream Poke Cake

February 9, 2016 By Tiffany Leave a Comment By clicking on our links, we might make a SMALL commission - Thanks for the support! See our full DISCLOSURE here.

For dessert the other night I made a Boston Cream Poke Cake for my husband. His very favorite dessert is a jello poke cake and so I though this would be perfect!

Traditional Boston Cream Cake is 2 layers of yellow cake with a cream filling in the middle topped with a chocolate frosting. It can be hard to get it to hold together correctly. That is why the poke cake is perfect.

You are going to take a yellow cake mix, make it according to the directions. When it comes out of the oven, you are going to poke holes all over the cake. Now, don’t quite poke all the way to the bottom of the pan, the cream leaks out.

Then you will make a box of vanilla pudding, pour it over the top and stick it in the fridge until it is cold. The chocolate topping can be done 2 ways. The best is to make it from scratch, or you can actually take a can of chocolate frosting and heat it in the microwave for about 25 seconds and pour over the top. I prefer the homemade, but if you are in a hurry that might work in a pinch.

Boston Cream Poke Cake

Ingredients

1 box Butter Recipe Yellow Cake Mix

2 small boxes French Vanilla Pudding Mix

1 tub chocolate frosting

Directions

Bake cake as directed on the box.
Prepare the pudding as directed on the box.
While the cake is still warm, use the end of a wooden spoon to poke holes randomly through the cake.
Spread the pudding over the cake, pushing it into the holes.
Refrigerate for one hour.
Remove the lid and seal from the frosting and microwave for about 30 seconds, until the frosting can be poured.
Spread the frosting over the cake and refrigerate overnight.

If you choose to make your own chocolate frosting:

1 1/2 Cups Sugar
3 tbsp. Cornstarch
4 1/2 tbsp. Cocoa
1 1/2 Cups Boiling Water
1 tsp. Vanilla
1 tbsp. Butter

Combine the sugar, cornstarch, cocoa and boiling water in a large microwave safe bowl, mixing well to combine. Microwave on high for 3-4 minutes, stirring occasionally. The mixture will thicken and rise as it is cooking. Once the mixture has thickened, remove it from the microwave, stir in the vanilla & butter. Stir the mixture well before applying to the cake after it has cooled a bit.

More Amazing Recipes:

Chocolate Lasagna Recipe

Texas Sheet Cake Recipe – Chocolate Buttermilk Cake

Malted Chocolate Ovaltine Cookie

Southwestern Shrimp Skewers Recipe

December 18, 2015 By Tiffany Leave a Comment By clicking on our links, we might make a SMALL commission - Thanks for the support! See our full DISCLOSURE here.

These delicious Southwestern Shrimp Skewers could be the perfect way to spice up your holiday celebrations. There is nothing wrong with adding a little something fresh and spicy to your holiday platters. You are going to love these delicious Southwestern Shrimp Skewers. They are super easy to make, take very little preparation (10 minutes or less) and taste absolutely divine!

The best thing about this recipe is that you can make it anytime of the year. Grill them up outside in the summer and bake them inside through the winter. Either way they are sure to be a major hit!

INGREDIENTS

1 lb Medium Peeled Deveined Shrimp
5 oz Cherry Tomatoes
2 Limes
4-5 small Peppers
2 tbsp Olive Oil
1/4 tsp Cayenne Pepper
1/4 tsp Cumin
1 tbsp chopped Cilantro
Sea Salt and Fresh Ground Pepper to taste
Skewers

DIRECTIONS

First preheat your oven to 400 degrees Fahrenheit. Lightly grease a Baking Rack with a wire rack and set aside.

Take your 2 limes and slice them into 8 like sized wedges.

Split and remove seeds from each pepper. Place lime wedge, then shrimp, then tomato, then shrimp, then pepper, then shrimp, then tomato, then lime wedge on each skewer. Place your filled shrimp skewers on the greased baking sheet and drizzle with olive oil. Season prepared skewers with salt, pepper, cayenne and cumin.

Cook in the oven for 8-10 minutes or until shrimp are done. Remove from the oven and serve over rice and garnish with cilantro.

More Amazing Recipes:

Copycat Bonefish Grill Bang Bang Shrimp Recipe

Marinated & Grilled Chicken and Shrimp Kabobs

Copycat Shake & Bake Chicken

Vanilla Lemon Chex Mix Recipe

December 14, 2015 By Tiffany 4 Comments By clicking on our links, we might make a SMALL commission - Thanks for the support! See our full DISCLOSURE here.

There are so many different versions of Chex Mix, however I must be honest this Vanilla Lemon Chex Mix recipe is one of my ultimate favorites. It is the perfect combination of sweet and sour. Make it as a tasty treat around the house, to give as a gift in Holiday themed containers or as a feature in your next party.

Ingredients

5 cups Rice Chex Cereal
¾ cup Vanilla Baking Chips
3 Tablespoons Butter
2 Tablespoons Lemon Juice, fresh
1 1/4 cup Powdered Sugar

This recipe is really pretty simple and does not take much time at all. Start out with a small microwavable bowl. In the microwave melt the Vanilla Baking Chips and the Butter together (it should take about 30 seconds). Mix the ingredients together until smooth and set aside for later. Use a citrus juicer to juice one lemon until you have about 2 tablespoons of lemon juice. (If there is a little more it can be added in for extra flavor!). Mix the lemon juice with the melted vanilla chips and butter. At this point beware…it will smell heavenly! Don’t be tempted to eat it all up before you have come to the final product.

Measure the Chex cereal into a large bowl and gently pour the lemon vanilla mixture over the top of the cereal. Using a spatula or a spoon carefully mix ingredients together until all of the pieces are fully coated. Measure the powdered sugar and pour over the coated cereal. Stir gently until the pieces look dry and all of them have a powdered sugar coating. Serve for a delicious lemony snack!

More Snack Recipes

White Chocolate Peppermint Popcorn Recipe

White Chocolate Peanut Butter Pecan Popcorn

Oreo Popcorn

Copycat Almond Joy Bar Recipe

Homemade Chocolate Pudding Recipe

December 2, 2015 By Tiffany 2 Comments By clicking on our links, we might make a SMALL commission - Thanks for the support! See our full DISCLOSURE here.

This homemade chocolate pudding recipe is the ultimate dessert if you are a chocolate lover like me. This classicly simple recipe gives you the decadent flavor that is not only a great dessert to go with any meal, but elegant enough to serve to dinner guests. Display in a lovely bowl with whipped cream and your guests will rave!

Homemade Chocolate Pudding Recipe

INGREDIENTS (Yield 6 servings)
1 cup Sugar
1/2 cup Cocoa Powder
1/4 cup Cornstarch
1/2 tsp Salt
4 cup Milk
2 tbsp Butter
2 tsp Vanilla

In a medium saucepan, mix sugar, cocoa, cornstarch and salt together. A heavy bottom saucepan works best for this to heat well without burning.

Next you will whisk in the milk and slowly bring it to a boil over medium heat. You will want to make sure to stir constantly until it is at a compete boil and then allow to cook for 2 minutes. Stirring will prevent it from burning or getting lumpy. Remove from the heat. Stir in butter and vanilla.

Once you have allowed the butter to melt and stirred into the mixture well, you will want to allow it to cool (5-10 minutes) before placing in an airtight container and storing in the refrigerator until time to serve.

Homemade Chocolate Pudding Recipe

Ingredients

1 cup Sugar
1/2 cup Cocoa Powder
1/4 cup Cornstarch
1/2 tsp Salt
4 cup Milk
2 tbsp Butter
2 tsp Vanilla

Instructions

In a medium-sized pan, mix sugar, cocoa, cornstarch and salt together.
Whisk in milk and slowly bring it to a boil over medium heat. You will want to make sure to stir constantly until it comes to a compete boil and then allow to cook for 2 minutes. Remove from the heat. Stir in butter and vanilla.
Transfer to individual serving dishes, chill and enjoy!

Some people love to eat their pudding warm, and if you or your guests do you can easily serve this right after it is cooked. If you or your guests prefer a cold pudding, you can cover and refrigerate for 2-3 hours before serving.

I love the look of placing this homemade chocolate pudding recipe into individual ramekins, or even some dessert stemware with a dollop of whipped cream on top. You can also pour into a ready-made graham cracker or cookie pie crust and chill to make a chocolate pudding pie.

If you like this homemade chocolate pudding recipe then we are sure you will love these other delicious homemade desserts!

Hasselback Apples with Pecans

Banana Cake with Peanut Butter Frosting

Chocolate Buttermilk Texas Sheet Cake Recipe

Easy Chocolate Lasagna Recipe

How to make Frosting Carrots + Best Carrot Cake Recipe!

April 3, 2015 By Tiffany 5 Comments By clicking on our links, we might make a SMALL commission - Thanks for the support! See our full DISCLOSURE here.

Carrot cupcakes are just fun, and good to eat! Every year for Easter I always make a 3 layered carrot cake. Carrot cake is one of the things that I forget that I can make all year long and don’t have to wait for Easter. I love it loaded with raisins, pineapple and coconut, but the kids freak over the raisins so I normally leave them out. BUT with cupcakes, I can add in anything I want to a few of them!

The carrots on the top are so cute and so fast to make I wanted to tell you how really quick.

First, either make your own cream cheese frosting or use canned. If you use canned make sure to add some powdered sugar to thicken it a little.

Frost the cupcakes normally. Now divide the rest of the frosting into 2 bowls and color one orange and one green.

I like the Wilton Icing Colors you can get at Walmart. But you can use any kind. Next you will need both the #9 round frosting tip and the #116 leaf tip. These can be purchased for really chap, around $1 a tip, and you will need a frosting bag.

Load your frosting bag with the orange frosting using the round tip. At the top of the cupcake, make a zig zag motion back and forth getting smaller and smaller as you go making the carrot shape. At the end pull up with the frosting so you get the point of the carrot. Load another bag with the leaf tip and with the green frosting. This time position the tip at the fat part or top of the carrot, use the most pressure and make the widest part of the leaf, tapering off just like the carrot. The leaf tip is AWESOME and basically does the work for you.

This time I made both mini and regular size cupcakes. The small ones I just added a milk chocolate pastel egg, and the regular size ones I added the carrots. I think they turned out really cute!

The BEST carrot cake recipe is the one from Southern Living.

Best Carrot Cake

Ingredients

2 cups all-purpose flour $
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrot $
1 (8-ounce) can crushed pineapple, drained $
1 (3 1/2-ounce) can flaked coconut
1 cup chopped pecans or walnuts
Buttermilk Glaze
Cream Cheese Frosting

Preparation

Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.
Stir together first 4 ingredients.
Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cakepans.
Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.

12 Days of Christmas Cookies – Day 3 – Cherry Chocolate Kiss Cookies Recipe

December 7, 2013 By Tiffany Leave a Comment By clicking on our links, we might make a SMALL commission - Thanks for the support! See our full DISCLOSURE here.

We are on our 3rd day of the 12 days of Christmas cookies. I am not sure what I was thinking as I was hoping to lose weight this month and NOT gain it.

Today I made Cherry Chocolate Kiss Cookies and they turned out awesome. The last 1/2 I added chopped up pecans and they were even better!

This is one I was glad I made when the kids were around! I needed them to unwrap the kisses, HOWEVER, I should have bought another jar of cherries as it was all I could do to keep them from eating them all!

– Pin Me!

They really were AWESOME when they were done. Give these a shot!

* I made another kind of cookie today and I can’t wait for you to see them!! I know it is the weekend, but make sure to stop by tomorrow and see them, they are cute!

Cherry Chocolate Kiss Cookies

Ingredients:

1 cup butter, softened
1 cup powdered sugar
1/8 teaspoon salt
2 teaspoons maraschino cherry juice
1/4 teaspoon almond extract
2 1/4 cups all-purpose flour
1/2 cup chopped maraschino cherry
48 Hershey cherry cordial chocolate kisses
granulated sugar

Directions:

1. Preheat oven to 325 degrees. In a mixing bowl beat butter for 30 seconds on med-high speed. Add powdered sugar and salt beating until combined (scrape sides of bowl). Beat in the cherry liquid and almond extract. Beat in as much flour as you can then use a spoon to mix any remaining flour and the chopped cherries.
2. Roll dough into 1 inch balls and place on ungreased cookie sheet about 2 inches apart. Using the bottom of a glass dipped in granulated sugar, flatten the balls until they are about 1/2 inch thick. Bake 14 minutes or until bottoms are light brown. Right away place a chocolate kiss into the center of each cookie then transfer to a wire rack to cool.

Check out the other recipes:

Cherry Pie Filling Fruit Salad Recipe

June 30, 2013 By Tiffany 2 Comments By clicking on our links, we might make a SMALL commission - Thanks for the support! See our full DISCLOSURE here.

This is the easiest fruit salad ever, Cherry Pie Filling Fruit Salad Recipe. It is fast to make and surprisingly good. If you are a cherry pie filling fan, this is one you will want to make.

This is the recipe that we had for Easter dinner that I posted about last month.

Often, I end up getting the generic brand canned fruit because many times it is cheaper than with a coupon. I even keep the cans in the fridge so they are cold and toss it together right before we eat!

** I am sure you can add other canned fruit or fresh fruit, this is just how I make it each time! Thanks to Sarah K. for making this for us years ago!

Cherry Pie Filling Salad

Ingredients

1 can (28 ounces) fruit cocktail, drained
2 cans (11 ounces each) mandarin oranges, drained
1 can (20 ounces) unsweetened pineapple chunks, drained
1 can cherry pie filling
2 cup grapes
2 sliced bananas

Directions

In a large bowl, combine the fruit salad, oranges, pineapple and pie filling. Add the sliced bananas, and grapes, stir gently. Refrigerate leftovers. Yield: 10 servings.

Strawberry Crumb Bars Recipe – Use ANY Fruit!

April 7, 2013 By Tiffany 17 Comments By clicking on our links, we might make a SMALL commission - Thanks for the support! See our full DISCLOSURE here.

I have had this recipe with so many different combinations of fruit. You can use strawberry/rhubarb, blackberry, blueberry, raspberries, etc. Since it is strawberry season, this is a very inexpensive recipe to make and very good!

My kids were able to help me with every part of this project. From cutting up the strawberries, to zesting the lemon, and measuring out all the ingredients. These are also sturdy bars for traveling.

Fruit Crumb Bars

2 cup2 white sugar
1 teaspoon baking powder
3 cups flour
1 cup cold butter
1 egg
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh fruit ( I used strawberries)
4 teaspoons cornstarch

Preheat the oven to 375 degrees. Grease a 9×13 inch pan. In a medium bowl, stir together 1 1/2 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.

In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the fruit. Sprinkle the fruit mixture evenly over the crust. Crumble remaining dough over the berry layer.

Bake in preheated oven for 45 minutes, or until top is slightly brown. Let cool and cut into squares!

Strawberry Freezer Jam

Ingredients

Directions

Boston Cream Poke Cake

Homemade Chocolate Pudding Recipe

Best Carrot Cake

Ingredients

Preparation

Cherry Chocolate Kiss Cookies

Cherry Pie Filling Salad

Ingredients

Directions

Fruit Crumb Bars

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