Saturday, October 20, 2012

~ Strawberry Lemonade Dip/Pie ~

I used this mix as a pie mix but it can be used as a Dip as well. 

 What you need: Strawberry Lemonade Dip/Pie mix, 16 oz softened cream cheese, cool whip, graham cracker crust (or you can use any other crust you'd like). If you want, you can make a regular flour pie crust (just bake it and cool it first as this is not something you put in the oven)!

 Mix 16 oz of softened cream cheese with the contents of package using an electric mixer.

 Stir in 8 oz carton of thawed Cool Whip. 

 Mix in fresh strawberries if desired. I did not have any fresh strawberries or any fresh fruit so before I started making this, I pulled out my bag of frozen fruit and took about a half cup to thaw to use in this mix. 

 Pour into graham cracker crust.  Chill for 4 hours in refrigerator or 2 hours in freezer.

Here's a slice I had the next evening. Added a little whipped cream and maraschino cherries and yum!

*For use as a dip: Mix 8 oz softened cream cheese and the contents of package with an electric mixer. Stir in 1 cup thawed Cool Whip. 

Tuesday, October 16, 2012

~ Apple Cinnamon Pancakes ~

Made these one Sunday morning when my youngest was home from college. Makes the kitchen smell wonderful too!

What you need: Apple Cinnamon Pancakes mix, 1 large egg, 1 cup milk, 1/2 cup water and 3 Tbsp Oil

Directions: Combine 1 large egg, 1 cup milk, 1/2 cup water and 3 Tbs oil in medium bowl

 Add Pancake mix and stir until moistened but still lumpy.

 See the lumps?  Apples!  Yum!

 Heat a lightly greased griddle or skillet over medium heat. Pour 1/2 cup batter into hot skillet. (I don't measure that! I like to make some big ones and some small ones). Flip when bubbles appear and brown the other side.

Makes 11 medium sized pancakes.  Why have regular pancakes when you can make these delicious Apple Cinnamon pancakes

Tuesday, October 9, 2012

~ Pumpkin Bread ~

 I made this a few weeks ago and used mini muffin pans, i.e., bite size muffins for a nice little treat. 
And since it is the season for pumpkins with Halloween coming up..why not enjoy some yourself?

Here's what you need: Pumpkin Bread mix, eggs, vegetable oil (I use olive oil), water, and 8 oz can of pumpkin

 Preheat oven to 350. Using an electric mixer, mix 8 oz can of pumpkin, 2 eggs, 1/2 cup oil, 1/2 cup water and contents of the bag. 

 The next directions indicate to pour into greased 9 x 5 loaf pan, but I placed the batter all in mini muffin pans. Then place in oven and bake. The loaf indicates 50-60 minutes, but my muffins were about 20 minutes.
Optional: Drizzle with glaze made of powdered sugar and a little water. Here they are cooling on a rack! I froze some of these to have for breakfast when I want something a little different yet home made.