Strawberry Whipped Sensation

Prep Time:20 min
Total Time:6 hr 20 minMakes:12 servings

Ingredients:
4 cups fresh strawberries, divided
1 can (14 oz.) EAGLE BRAND® Sweetened Condensed Milk
1/4 cup lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
8 OREO Cookies, finely chopped
1 Tbsp. butter, melted 

Preparation Instructions:
LINE 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan. Mash 2 cups of the strawberries in large bowl. Add condensed milk, juice and 2 cups of the whipped topping; mix well. Pour into prepared pan.
MIX chopped cookies and butter. Spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm.
INVERT dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert. Slice remaining 2 cups strawberries; arrange over dessert. Store leftovers in freezer.

Rhubarb Crisp

Ingredients:

6 cups Rhubarb

3 1/2 cups Sugar divided

1 1/2 cups flour

1 1/2 tsp. baking powder

1/2 tsp. salt

2 tbsp. butter

2 eggs

cinnamon

red food coloring

Preparation Instructions:

Mix 6 cups cut up rhubarb (1/2 inch pieces) and 2 cups sugar...Put in buttered 9x13 pan

Combine:

1 1/2 cups sugar, flour, baking powder and salt. Cut in 2 tbsp. butter.

Add 2 eggs and mix with fork until lumpy.

Sprinkle over rhubarb....sprinkle with cinnamon and a few drops red food coloring to make it more color appealing.

Bake at 350 for about 50 - 60 minutes.

This also is good with some half and half on it as well as vanilla ice cream.

Orange Smoothie

Ingredients:

2/3 cup milk

2/3 cup water

1/4 cup sugar

6 oz. orange juice concentrate

1 tsp. vanilla

2 cups ice cubes

Preparation Instructions:

Mix in the blender in that order. Serve and Enjoy! 

I made this today at a friends house, and it is mouth-watering! I will definitely be making again. :) 

Berry Lemonade Slush

Ingredients:

Country Time Lemonade Flavor Drink Mix (dry)

1/2 cup water

3 cups ice cubes

*1 cup fresh or frozen strawberries

Preparation Instructions:

Measure drink mix into cap to 1-qt. line (1/2 cup). Empty into blender container.

Add remaining ingredients; cover. Blend on high speed 10 sec. Turn off blender. Stir with spoon; cover. Blend an additional 5 sec. or until smooth, using pulsing action.

Serve immediately. Store leftover slush in freezer.

*Substitute blueberries or sliced peeled peaches for the strawberries.

Sweet Charity Pie

Ingredients: 

1 Baked pie shell

1 package cream cheese 8 oz., softened

1 cup powdered sugar

1/2 tsp. almond extract

Cream and set aside.

1 cup chopped nuts (we use pecans)

1 cup flour

1/2 cup brown sugar

1 stick butter

Blend together until crumbly - Bake at 350 for 15 minutes, stirring occasionally. Cool.

1 can cherry pie filling

1 can cool whip

Combine and set aside.

Assembly:

1 - Bake pie shell

2 - When pie shell is cool, spread with cream cheese mix

3 - Sprinkle with 1/2 crumble mix

4 - Spread on cherry filling/cool whip mix.

5 - Sprinkle with remaining crumble mix

6 - Eat and Enjoy!

7 - Store leftovers in refrigerator.

Grands Strawberry Shortcakes

Ingredients:
Grands Biscuits
Butter, melted
Sugar

Strawberries
Sugar

1/2 cup whipping cream
2 Tablespoons sugar
1/4 teaspoon vanilla, if desired

Preparation Instructions:
Heat oven to 375. Separate biscuits. Dip tops and sides of each biscuit in butter, dip in sugar. Place on ungreased cookie sheet. Bake 13 to 17 minutes or until golden brown. Cool 5 minutes.

Meanwhile, in medium bowl, mix strawberries and sugar. Set aside.

In another small bowl, beat whipping cream and sugar with electric mixer on high speed until soft peaks form. Beat in vanilla.

Put together and enjoy!

Red White and Blue Dessert

Ingredients:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups heavy whipping cream, whipped
2 quarts strawberries, halved, divided
2 quarts blueberries, divided

Directions:
In a large bowl, beat cream cheese, sugar and extracts until fluffy. Fold in whipped cream. Place a third of the mixture in a 4-qt. bowl. Reserve 20 strawberry halves and 1/2 cup blueberries for garnish.

Layer half of the remaining strawberries and blueberries over cream mixture. Top with another third of the cream mixture and the remaining berries. Spread the remaining cream mixture on top. Use the reserved strawberries and blueberries to make a "flag" on top. Yield: 18 servings.

Fresh Apple Pie Filling (9" pie)

Ingredients:

Pastry for 9-inch Two-Crust Pie

3/4 cup sugar

1/4 cup flour

1/2 tsp ground nutmeg

1/2 tsp ground cinnamon

Dash of salt

6 cups thinly sliced pared tart apples

(about 6 medium)

2 tablespoons margarine or butter

Preparation Instructions:

Heat oven to 425 degrees. Prepare pastry. Brush bottom crust w\ egg white, and let it dry.

Mix sugar, flour, nutmeg, cinnamon and salt. Stir in apples. Turn into pastry-lined pie plate; dot with margarine. Cover with top crust that has slits cut in it; seal and flute.

Bake for 5 minutes, uncovered. Then put strip of foil around edge to keep it from getting too dark. Bake until crust is brown and juice begins to bubble through slits in crust, 40 to 50 minutes.

“Bluebarb” Coffee Cake

Ingredients:
Crumb Topping:
½ cup granulated sugar
1/3 cup Gold Medal® all-purpose flour
½ teaspoon ground cinnamon
1/4 cup firm butter or margarine
Coffee Cake:
2 cups Gold Medal® all-purpose flour
3/4 cup granulated sugar
1/4 cup shortening
3/4 cup milk
1 egg
2 ½ teaspoons baking powder
3/4 teaspoon salt
1 cup fresh or frozen blueberries
1 cup fresh or frozen (thawed and drained) chopped rhubarb
Vanilla Glaze:
½ cup powdered sugar
1 ½ to 2 teaspoons hot water
1/4 teaspoon vanilla

Preparation Instructions:
1. Heat oven to 375̊F. Grease bottom and side of 9-inch springform pan or 9-inch square pan with shortening or cooking spray.
2. In small bowl, mix 1/2 cup granulated sugar, 1/3 cup flour and the cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly; set aside.
3. In large bowl, mix all coffee cake ingredients except blueberries and rhubarb; beat with spoon 30 seconds. Fold in blueberries and rhubarb. Spread in pan. Sprinkle with topping.
4. Bake 45 to 50 minutes or until toothpick inserted in center of cake (not fruit) comes out clean. Cool 10 minutes. Remove from pan if desired.
5. In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake. Serve warm if desired.

Banana Bread

Ingredients:
½ cup shortening
3/4 cup sugar
2 eggs
1 c. flour
1 tsp baking powder
½ tsp salt
½ tsp baking soda
3 T. sweet milk
1 c. mashed banana


Preparation Instructions: 
Cream shortening - add sugar and eggs. Combine milk, baking soda, and banana. Add baking powder to flour and salt. Mix well. Pour into bread pans.
Bake at 350 - 45-60 min.

Rhubarb Bread

Ingredients: 
1 ½ c. brown sugar
1 egg
2/3 cup oil
1 tsp. vanilla
1 cup buttermilk
2 ½ cups flour
1 tsp. salt
1 tsp. baking soda
2 cups diced rhubarb
½ cup pecans (optional)

Preparation Instructions: 
Mix together first 5 ingredients. Add dry ingredients. Blend well. Fold in Rhubarb and nuts.
Pour into greased floured bread pans. Sprinkle with cinnamon and sugar.
Bake at 350 degrees - 60 min.