Cherry Blueberry Bars
Submitted by Tom Vodak, eMedia Manager
Prep time 15 min Cook Time 25 min Ready in 40 min
Ingredients1 box Betty Crocker Wild Blueberry Muffin Mix
1 can Cherry Pie Filling
½ cup plain (or flavored) yogurt
(Canola Oil – Water - Eggs as per muffin mix box instructions)
Preparation
1. Place Blueberry Muffin Mix in mixer bowl and add yogurt plus eggs, water and canola oil as per box instructions.
2. DO NOT OVERMIX.
3. Fold in blueberries from the muffin mix box.
4. Spread batter into prepared 11x7 cake pan.
5. Spoon cherry pie filling over batter in diagonal stripes.
6. Place pan in oven, bake at 400 degrees for 20-25 minutes or until done.
Nutritional Info:
1 serving
189 Calories
3 grams Protein
34 Carbohydrates
5 grams Fat
1.1 grams Saturated Fat
15 mg Cholesterol
0.4 Fiber
"Sandy Pudding"
Submitted by Jake Templeton
KTAB Morning Technical Director
My dessert is called "Sandy Pudding". It's super simple and quick to make which makes it perfect for a last minute potluck item. The amounts of the ingredients can be played with to fit your specific taste. It also works with brownies for the Pecan Sandies and chocolate pudding instead of cheesecake pudding, the process is the same when you make them.
Requirements:
9x9 Baking Dish
2 cups milk
2 boxes of instant Cheesecake Pudding
1 pack of Pecan Sandies
1 tub of whipped topping
1)In a 9x9 baking dish crush up Pecan Sandies cookies until the crumbs and bits cover the bottom enough for your liking. Don't crush them up too fine, you'll want to leave some texture from the cookies.
2)Make 2 boxes of instant cheesecake pudding in a separate container following the quick set instructions. Allow this to set up for 5 min. before dumping it out of its container and onto the cookie bits in the 9x9. Spread evenly while trying not to mix the cookies into it.
3)Evenly spread your tub of whipped topping on top and garnish the top with a sprinkling of cookie crumbs for look.
4)Allow to set overnight for best results or eat immediately if you lack the time or patience.
Requirements:
9x9 Baking Dish
2 cups milk
2 boxes of instant Cheesecake Pudding
1 pack of Pecan Sandies
1 tub of whipped topping
1)In a 9x9 baking dish crush up Pecan Sandies cookies until the crumbs and bits cover the bottom enough for your liking. Don't crush them up too fine, you'll want to leave some texture from the cookies.
2)Make 2 boxes of instant cheesecake pudding in a separate container following the quick set instructions. Allow this to set up for 5 min. before dumping it out of its container and onto the cookie bits in the 9x9. Spread evenly while trying not to mix the cookies into it.
3)Evenly spread your tub of whipped topping on top and garnish the top with a sprinkling of cookie crumbs for look.
4)Allow to set overnight for best results or eat immediately if you lack the time or patience.
Cherry Pie
Submitted by Dana Bailey
Submitted by Dana Bailey
This recipe is so easy...I almost hate to post! BUT it is delicious!!!!
Pillsbury Pie crusts.......(50 cent coupon from Big Country Homepage)
1 - 2 cans of cherry pie filling...depending on how cherry you want it.
Place 1 pie crusts in pie plate
Pour cherry filling into pie crust.
Add 2nd pie crust on top.
Pinch top crust over bottom crust. Flute edges.
Bake 425 for 35 minutes. I check after 15 minutes to make sure edges are not cooking too fast. If they turn brown quicker.....I take strips of foil and place over edges...then finish baking.
Total cost for this delicious pie......$3.00
Amazing!!!
Dana Bailey
Regional Sales Assistant
KTAB KRBC TV
The next two recipes were submitted by Bruce Campbell - Bruce has been in the media business for many years, and from the looks of it, he has also spent a fair amount of time in the kitchen! These were wonderful! Enjoy.
BUTTERMILK PIE
Submitted by Bruce Campbell
KTAB-TV, KRBC-TV, BCHP - Marketing Specialist
½ c butter 1 1/3 c buttermilk
3c sugar 1 tsp lemon extract
6 eggs, beaten 2 ½ Tbsp flour
2 unbaked pie shells
Mix & pour into shells; bake at 400 for 45 minutes
MILLION DOLLAR APPLE PIE
Submitted by Bruce Campbell
KTAB-TV, KRBC-TV, BCHP - Marketing Specialist
2 c flour ½ tsp nutmeg
¾ c shortening ¼ tsp salt
1 tsp salt 1 c dark brown sugar
5 – 7 Winesap apples ½ tsp vanilla
1/3 c flour 1 Tbsp lemon juice
½ c sugar ¼ - ½ c butter
1 ½ - 2 ½ tsp
cinnamon
Combine in bowl the first 3 ingredients. Cut with kitchen knives until blended into fine crumble particles. Add 4 – 6 tablespoons water while tossing flour mixture with fork; stop. Divide dough and push with hands into pie crust.
Slice and pare apples in pan. Combine next 5 ingredients & pour over apples. Add brown sugar, vanilla & lemon juice & dot top with butter. Cover with top crust; pierce top. Put foil on rim of crust until last 10 minutes of baking. Bake at 425 degrees for 35 – 40 minutes.
2 c flour ½ tsp nutmeg
¾ c shortening ¼ tsp salt
1 tsp salt 1 c dark brown sugar
5 – 7 Winesap apples ½ tsp vanilla
1/3 c flour 1 Tbsp lemon juice
½ c sugar ¼ - ½ c butter
1 ½ - 2 ½ tsp
cinnamon
Combine in bowl the first 3 ingredients. Cut with kitchen knives until blended into fine crumble particles. Add 4 – 6 tablespoons water while tossing flour mixture with fork; stop. Divide dough and push with hands into pie crust.
Slice and pare apples in pan. Combine next 5 ingredients & pour over apples. Add brown sugar, vanilla & lemon juice & dot top with butter. Cover with top crust; pierce top. Put foil on rim of crust until last 10 minutes of baking. Bake at 425 degrees for 35 – 40 minutes.
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