November 10, 2019
Recipe: Coconut Pumpkin Rice Pudding
November 10, 2019
Recipe: Pumpkin Dutch Baby with Caramelized Apples
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Blueberry Pie Cookies
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Chocolate Covered Watermelon Popsicles
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Spring Bouquet Popsicles
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Creamed Corn Popsicles
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Americana No-Bake Cheesecake
I love to make special desserts for the holidays, especially for July 4th. This Americana No-Bake Cheesecake will impress all your guests and it’s super easy to make ahead of time.
Ingredients
‘–for the crust
2 cups graham cracker crumbs (14 full sheets) you can also us ginger snaps or chocolate wafers
1/3 cup light or dark brown sugar
1/2 cup (1 stick) melted, unsalted butter
baking spray
for the filling
1 1/4 cups cold heavy whipping cream
3 (8 ounce) blocks full fat cream cheese, softened to room temperature
1/2 cup granulated sugar
2 tbsp confectioners sugar
1/4 cup sour cream, at room temperature
2 tsp freshly squeezed lemon juice
1 tsp vanilla bean paste
for the topping
1 1/2 cups fresh raspberries
1/2 cup fresh blueberries
1/2 cup fresh blackberries
Directions
Prepare the crust: Pulse the graham crackers (or your preferred cookies) in a food processor until you have a consistent crumb. Pulse in the sugar and butter until well combined. Spray a 9″ or 10″ springform pan with baking spray. Press the crust into the bottom of the pan, using your palms to make sure it’s firmly packed. Refrigerate while you are making the filling, 15-20 minutes.
Prepare the filling: Whip the cream in a stand mixer with the whisk attachment until you have stiff peaks, about 5 minutes. Transfer the whipped cream to a bowl and place in the fridge.
In the same bowl, you don’t have to rinse it, beat the cream cheese and granulated sugar on medium speed until smooth and creamy. Scraping down the sides of the bowl with a soft rubber spatula as needed. On medium-high speed, beat in the confectioners sugar, sour cream, lemon juice and vanilla bean paste until smooth, scraping down the sides of the bowl as needed. Be sure that there are no lumps of cream cheese in the mixture.
Remove the bowl from the mixer and gently fold in the whipped cream being sure not to over mix, you don’t want to cream to deflate.
Scoop the cheesecake mixture over the crust. Smooth out the top with an offset spatula. Decorate with the berries.
Refrigerate for at least 6-8 hours up to two days. Serve cold.
~ Marla Meridith
November 10, 2019
Recipe: Baileys Poptails
Looking for a new popsicle recipes? At your next party wow your guests with these delicious Baileys Poptails! Simple to prepare and very memorable. If you love Baileys Irish Cream then these pops are for you.
Ingredients
1/2 cup heavy cream
1 1/2 cups 2% milk
3 tablespoons instant coffee
2 tablespoons whole cane sugar
1/2 teaspoon pure vanilla extract
pinch of sea salt
2 ounces Baileys Irish Cream
Directions
Bring all ingredients (excluding Baileys) to a simmer in a saucepan. Stir, and remove from heat when well combined. Transfer to a container & place in the fridge for about 1 hour or until cool. Remove from fridge & mix in the Baileys Irish Cream. Pour poptail mixture into pop molds. Add the stick. Freeze overnight.
~ Marla Meridith
November 10, 2019
Recipe: Greek Barley Salad
Vegetarian Greek Barley Salad recipe is healthy and delicious! Great for summer entertaining as a side or main dish.
Ingredients
1 1/2 cups barley, cooked to package directions
1/2 tsp grated lemon zest
2 tbsp freshly squeezed lemon juice
2 tbsp chopped fresh dill, plus more for serving
pinch of sugar
1/4 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
2 Persian cucumbers, thinly sliced
1 cup halved grape tomatoes
1/2 red onion, thinly sliced
1/2 cup pitted Kalamata olives, cut in half
4 ounces sheep or goat feta cheese, crumbled, plus more for serving
2 tbsp chopped fresh mint
4-6 sliced pepperoncini
Directions
Cook the barley to package directions, transfer to a large serving bowl and set aside.
For the dressing: In a bowl whisk together the lemon zest, lemon juice, dill and sugar. Whisk in the olive oil until smooth. Season with salt and pepper to taste.
Toss the barley with the salad dressing. Fold in the cucumber, tomato, onion, olives, cheese, mint and pepperoncini. Season with more salt and pepper to taste if desired.
Garnish with more crumbled feta cheese and dill. Serve cold or at room temperature.
~ Marla Meridith
November 10, 2019
Recipe: No-Bake Strawberry Icebox Cake
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Maple Iced Coffee
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Skillet Brownie with Maple Whipped Cream
