Strawberry Cream Cheese Croissants

 I found this recipe on Pinterest and had to try it. It turns out that it was so good that I had to include this on our blog! I had some leftover dinner roll dough and used that as my bread and it tasted great.  You've got to try this. I also used fresh pureed strawberries instead of the jam and it was fantastic!~BJ 
picture by Rumbly In My Tumbly

Strawberry Cream Cheese Croissants
recipe found on Pinterest


Ingredients:

1 package of Pillsbury Crescent Rolls- or homemade rolls
1/4 cup of homemade strawberry jam- or fresh pureed strawberries
4 oz cream cheese, room temperature
1/4 cup granulated sugar
1/2 tsp lemon juice
1/2 tsp vanilla extract
1 egg + 1 tsp of water for egg wash

Directions:

Preheat the oven to 375° and line a baking sheet with parchment paper.

In a mixer fitted with a paddle attachment, mix cream cheese, sugar, lemon juice and vanilla. Cream until there are no lumps.

Unroll each crescent roll. On the fattest part of the triangle place 1 tsp on cream cheese mixture and one tsp of jam. Roll into a croissant shape.

Whisk together egg and water for egg wash and brush over each croissant.

Bake for 8-10 minutes until croissants are golden brown and inside is no longer doughy. Dust with powdered sugar if desired.

Chocolate Turtle Cheesecake

Got this cheesecake out of the KRAFT Foods magazine and it was so easy to make and so tasty. I served it at a party I hosted and it was a crowd pleaser. Everyone asked for the recipe.

photo by:

kraft

Chocolate Turtle Cheesecake
recipe by KRAFT

1-1/2 cups crushed NILLA Wafers (about 50)

3/4 cup chopped PLANTERS Pecans, divided

1/4 cup (1/2 stick) butter, melted

32 KRAFT Caramels (I used a homemade caramel sauce instead)

3 Tbsp. milk

4 pkg. (8 oz. each)  Cream Cheese, softened

1 cup sugar

1cup Sour Cream

4 eggs

1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, divided (I used cocoa powder)

Make It

HEAT oven to 325ºF. MIX wafer crumbs, 1/2 cup nuts and butter; press onto bottom of 13x9-inch pan. Microwave caramels and milk in microwaveable bowl on MEDIUM (50%) 4 to 5 min. or until caramels are melted and mixture is well blended, stirring every 2 min. Pour over crust; spread to within 1 inch of edge. Cool. BEAT cream cheese and sugar with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Melt 7 chocolate squares. Stir into cream cheese batter; pour over caramel layer. BAKE 45 to 50 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Sprinkle with remaining nuts just before serving. Melt remaining chocolate square; drizzle over cheesecake.

layered blueberry cheesecake

I found a similar recipe in a KRAFT Food magazine. I made some of my own adjustments and I found this perfect little number. It is mild tasting, for those of you who can only handle so much cheesecake and it has an element of cake. This is the best of both worlds. It was so fast to throw together the night before and it gets better the longer it sits in the fridge.

Layered Blueberry Cheesecake
adapted by KRAFT

3 cups blueberries (fresh is preferred, but frozen works well too)
2 pkg. (8 oz. each) cream cheese
1 1/2 cups cold milk
1 pkg. (3.4 oz) vanilla pudding
2 cups whipped cream (I used the stuff in the can but fresh would be better)
2 cups pound cake (1 inch cubes)

Beat cream cheese and gradually add in milk. Add pudding mix. Mix well. Blend in the whipped cream. Spoon half into a 2 1/2 qt. bowl. Top with cake, berries and remaining cream cheese mixture. Refrigerate 4 hours. You can top with drizzled chocolate or whipped cream.

Eggnog Bundt Cake

Since I am a sucker for eggnog, I had to try this recipe from American Profile magazine. It did not disappoint. It is moist, and full of flavor. Since this calls for "light" eggnog, I just used half the amount of full fat version and used skim milk to make up the rest. This is a great way to get your eggnog fix without having to consume 20 billion calories either. Picture from magazine.....but mine was just as pretty    -Christine

Eggnog Bundt Cake

1 box of spice cake mix
1 (4-serving) package instant vanilla pudding mix
1 cup of nonfat yogurt (I used greek)
1/4 cup canola oil
1 cup light eggnog
1 egg
3 egg whites
1/3 cup toasted and chopped pecans
powdered sugar

Preheat oven to 350. Coat bundt pan with cooking spray. Combine cake mix, pudding mix, yogurt, oil, eggnog, egg, and egg whites. Mix until creamy. Stir in pecans. Pour into pan.   Bake for 40-45 minutes, or until done. Let cool on wire rack. When cool, dust with powdered sugar. Serves 16 small slices.

Pumpkin Pie Bars

My good friend made this for our Annual Halloween Party and it was so delicious. If you like pumpkin cheesecake then this is for you!~BJ

Pumpkin Pie Bars 

recipe found on Pinterest 

Ingredients

• 1-3/4 cups graham cracker crumbs
• 1-1/3 cups sugar, divided
• 1/2 cup butter, melted
• 1 package (8 ounces) cream cheese, softened
• 5 eggs
• 1 can (15 ounces) solid-pack pumpkin
• 1/2 cup packed brown sugar
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 envelope unflavored gelatin
• 1/4 cup cold water
• Whipped topping and ground nutmeg, optional
  

Directions

• In a small bowl, combine graham cracker crumbs and 1/3 cup sugar; stir in butter. Press into a greased 13-in. x 9-in. baking dish.
• In a small bowl, beat cream cheese and 2/3 cup sugar until smooth. Beat in 2 eggs just until blended. Pour over crust. Bake at 350° for 20-25 minutes or until set. Cool on a wire rack.
• Meanwhile, separate remaining eggs and set whites aside. In a large saucepan, combine the yolks, pumpkin, brown sugar, milk, salt and cinnamon. Cook and stir over low heat for 10-12 minutes or until mixture is thickened and reaches 160°. Remove from the heat.
• In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; set aside.
• In a large heavy saucepan, combine reserved egg whites and remaining sugar. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes. Remove from the heat; beat until stiff glossy peaks form and sugar is dissolved.
• Fold into pumpkin mixture; spread evenly over cream cheese layer. Cover and refrigerate for 4 hours or until set. Garnish with whipped topping and nutmeg if desired. Yield: 15 servings.
  

Chocolate Caramel Tarts

 

 I found this naughty treat on Pinterest...tried it...LOVE it!!!! It came from My Baking Addiction Enjoy this little goodie! I know my pictures are not very pretty but the sun went down and I needed to act fast before I ate them all! ~BJ

 

Chocolate Caramel Tarts

Yield: 12 Servings

Ingredients:

FOR THE CRUST

1 1⁄2 cups flour
1⁄4 cup plus 1 tablespoon dutch-process unsweetened
cocoa powder
1⁄4 teaspoon. kosher salt
10 tablespoons unsalted butter, cubed and softened
1⁄2 cup plus 2 tablespoons. confectioners' sugar
2 egg yolks, room temperature
1⁄2 teaspoon pure vanilla extract

FOR THE CARAMEL

1 1⁄2 cups sugar
3 tablespoons light corn syrup
1⁄4 teaspoon kosher salt
6 tablespoons water
6 tablespoons unsalted butter
6 tablespoons heavy cream
1 tablespoon sour cream
1 teaspoon pure vanilla extract

FOR THE GANACHE

1⁄2 cup heavy cream
4 oz. Scharffen Berger Bittersweet Chocolate, finely chopped
Vanilla Fleur de Sel for garnish (optional)

Directions:

1. Prepare the Crust: In a medium bowl, combine flour, cocoa powder, and salt; set aside. Cream the butter and sugar until light and fluffy; mix in yolks and vanilla. Add in dry ingredients. Divide dough into 12 tartlets using a greased muffin tin. Refrigerate tartlet shells for 30 minutes. Preheat oven to 350 degrees F, prick the tart shells all over with a fork. Bake in preheated oven until cooked through, about 13-15 minutes. Transfer to a rack and let cool.
2. Prepare the Caramel: In a medium saucepan over medium heat, whisk together sugar, corn syrup, salt, and 6 tbsp. water and bring to a boil. Cook, without stirring, until a candy thermometer inserted into the syrup reads 340° or until mixture resembles a light caramel color. Remove pan from heat and whisk in butter, cream, sour cream and vanilla (the mixture will bubble up) until smooth. Pour caramel into cooled tartlet shells and let cool slightly; refrigerate until firm, about 3-4 hours.
3. Prepare the Ganache: In a medium saucepan over medium heat, bring cream to a boil. Put chocolate into a medium bowl and pour in hot cream; let sit for 1 minute, then stir slowly with a rubber spatula until smooth. Spoon ganache evenly over tartlets and refrigerate until set, 3-4 hours. If desired, sprinkle tart with sea salt and slice. Serve cold.

Black and White Brownies

Don't make these unless you plan on eating the entire pan!! Yes, they are THAT good! I found this recipe from A BOUNTIFUL KITCHEN blog. Enjoy.~BJ

Black and White Brownie
adapted from Centennial Jr. League Cookbook, 1996
print recipe

Brownie Layer
4 ounces unsweetened chocolate
2 sticks (1 cup) butter
4 eggs
2 cups granulated sugar
1 cup all-purpose flour
1/2 teaspoon salt

Vanilla Buttercream Layer
8 tablespoons butter, softened
3 1/2 cups (1 pound) powdered sugar
1/4 cup cream
1 teaspoon vanilla

Chocolate Glaze
4 ounces semisweet chocolate
4 tablespoons (1/2 stick) butter

For brownie layer:
Preheat the oven to 350 degrees.  Grease and flour a 15 1/2 x 10 1/2- inch pan (next size up from 9x13 pan). Melt the chocolate and butter over hot water in the top of a double broiler.  Cool slightly.  In a separate bowl, beat the eggs until light and lemon-colored.  Gradually add sugar to the egg mixture.  Add the butter and chocolate; fold in the flour and salt. Do not over mix. Mix just until flour is incorporated into wet ingredients. Pour into the prepared pan.  Bake for about 20 minutes or until a toothpick poked in the center comes out clean.  Cool and chill in the refrigerator.

For vanilla buttercream layer:
Cream the butter thoroughly with an electric mixer.  Gradually add the powdered sugar alternately with the cream.  Add the vanilla and beat until very light and fluffy.  Spread evenly over the cooled brownie layer.  Chill in the refrigerator at least 10 minutes.

For chocolate glaze: Melt the chocolate and butter together in top of double broiler over hot water.  Beat well.  Drizzle over the chilled buttercream and smooth out with spatula. Chill 1 hour or longer.  Cut into squares and serve.

Peanut Butter Snickers Cookies

These are scrumptious! So yummy!~BJ

Peanut Butter Snickers Cookies

recipe by Rachelle Jones

1 cup butter

1 cup peanut butter

1 cup brown sugar

2 eggs

2 tsp. vanilla

1 tsp baking powder

1 tsp. baking soda

1 tsp. salt

3 cups flour

1 package of bite size Snickers, halved

Sift together all dry ingredients. Cream together butter, sugar(s), peanut butter until fluffy. Add in flour mixture until well combined. Shape into balls and press candies into the center. Be careful to make sure the whole Snickers is covered in cookie dough. Bake on an ungreased cookie sheet for 10 minutes at 350 degrees.

Rocky Road Brownies

I've created my favorite version of the Rocky Road Brownie. I am so excited to get to claim this one for myself. I am quite proud of how it turned out. Yea! ~BJ

Rocky Road Brownies

recipe by BarbaraJo

• 1/2 cup (1 stick) butter or margarine, melted
• 1 cup sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 cup all-purpose flour
• 1/3 cup HERSHEY'S Cocoa
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• miniature marshmallows
  

  Directions

• 1 Heat oven to 350°F. Grease 9-inch square baking pan.
• 2 Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly in prepared pan.
• 3 Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. 
• While baking prepare frosting.
• Pull out of oven and spread marshmallows over top of  brownies. Return to oven for 2-3 minutes or until marshmallows soften and expand.
• Pour warm frosting over warm brownies.
• I like to double this recipe to make a full casserole sized dish of brownies.

 Frosting

1/2 cup butter
4 TBS cocoa powder
6 TBS canned milk
On stove: mix and bring to a slight boil. Remove from heat and add:
1 tsp. vanilla
3 cups powdered sugar
Pour immediately over warm brownies.
     

Pina Colada Cake

It is summertime and we are loving coconut at our house right now. This cake is light and refreshing. It is so simple and delicious. Alex asks for a (virgin) Pina Colada every afternoon so this is a good replacement for her afternoon "mocktail".~BJ

Pina Colada Cake

1 yellow cake mix

1 can of crushed pinapple

1 can of cream of coconut (NOT coconut milk)

Whipped topping

shredded coconut (optional)

Prepare cake as per box directions.  Poke holes in the warm cake with the end of a wooden spoon. Pour Cream of coconut all over the top of the warm cake. Next, top with crushed pineapple. Refrigerate for several hours until chilled. Top with whipped topping and coconut. Keep cool until ready to serve.

Homemade Fudgy Chocolate Cake

Homemade Fudgy Chocolate Cake that can melt in your mouth...literally! It is fudgy and chocolaty. If you LOVE chocolate you will LOVE this cake! It is big and beautiful and reminds me of the cakes they sold at the fair in Pollyanna.  I love a good cake...and so do my kids and husband and I got the THUMBS UP on this baby!~BJ

Homemade Fudgy Chocolate Cake

recipe found on A Bountiful Kitchen Blog

1 3/4 cups boiling water
6 oz. semisweet chocolate, coarsely chopped, OR chocolate chips (for a double recipe, use 15 oz. chocolate chips, which equals 2 1/2 cups.)
1 cup unsweetened cocoa powder*
2 cups flour
2 tsp. baking soda
1/4 tsp. salt
10 oz (2 1/2 sticks) butter, softened
1 3/4 cups packed dark brown sugar
4 large eggs
2 tsp. vanilla

Preheat oven to 350 degrees. Line two 9-inch round cake pans with circles of wax paper or baking parchment.
Pour the boiling water over the chocolate chips. Add cocoa and stir until mixture is smooth. Set aside to cool. Cream the butter and brown sugar. Add the eggs one at a time, beating well after each. Beat in vanilla. Add the dry ingredients and half of the chocolate mixture. Beat on low to combine, then on high for 1 1/2 minutes. Add the remaining chocolate mixture and beat on low until mixed.

Pour batter into pans and bake 30-40 minutes, or until a cake tester inserted into the middle comes out completely clean. Cool for 10-15 minutes; remove from pans. Wrap in double layers of plastic wrap while still warm and freeze. Double recipe makes two 10" layers plus two 8" layers or four 9" layers. Never fill pans more than 2/3 full.

Frosting:

1 1/4 cups plus 2 T. butter, softened
4 1/2 cups powdered sugar
1 cup unsweetened cocoa powder (For really dark frosting, use part Hershey's Special Dark Cocoa, about 4 T.)
2 tsp. vanilla
1/4 cup plus 2 T. Milk



When cake is frozen solid, frost between the two layers and spread a thin layer over the whole cake. Freeze again for about 20 minutes. Frost again. Repeat if desired. (Frost the last time on the day you plan to serve the cake and let it stand at room temperature to thaw.)

Lemonade Cake

I made this for my daughter's birthday and she LOVED it. It was so refreshing because the yummy ice cream in the middle compliments the taste of the whipping cream and cake. So perfect for summer! -Christine

Lemonade Cake

• 1 (18.25 ounce) package yellow cake mix
• 1 quart vanilla ice cream
• 1 (6 ounce) can frozen lemonade concentrate, thawed AND DIVIDED
• 2 cups heavy whipping cream
•   4 tablespoons white sugar

1. Prepare cake mix according to package directions for two 9 inch round cake pans. Cool thoroughly.
2. Stir ice cream to soften. Mix  1/2 cup of the lemonade concentrate. Spread ice cream mixture evenly in a foil-lined, 9 inch round cake pan. Freeze until firm, about 2 to 3 hours.
3. Place one cake layer on a serving plate. Top with ice cream layer, then top with the second layer of cake. Put the assembled cake back into the freezer.
4. Beat the whipping cream with the remaining lemonade and sugar until fluffy, and peaks form. Frost sides and top of cake with whipped cream mixture. Return cake to freezer for at least one hour before serving.

Grandma Walker's Tutti-Frutti Ice Cream

This is one of the best, egg-less ice creams known to man!
2 1/2 cups of sugar
pinch of salt
3 mashed bananas
juice of 3 lemons
1 small can of crushed pineapple
1 large can of evaporated milk
1 cup of whipping cream
1 quart of milk
1 small bottle of red maraschino cherries, drained and sliced
Combine all ingredients and freeze according to directions that come with your ice cream maker. Enjoy!

Strawberries and {butter}cream cupcakes

This is the season for strawberries. We get a bowl full of strawberries almost daily so we need different ways to use them. You can always dip them in chocolate...make jam...make homemade nutrigrain bars...make white cake with strawberry frosting...or you can try this cupcake recipe! I have fantastic pictures but my computer won't let me upload them. I will try again soon.~BJ





Strawberries and {butter}cream cupcakes
recipe by BestBites

2 3/4 cup flour
1/2 cup cake flour
1 Tbs. baking powder
1 tsp. salt
2 sticks butter
2 1/4 cups sugar
3 large eggs
1 egg white
1 cup buttermilk
1 1/2 tsp. vanilla
1 lb. strawberries, pureed
A few drops of red food coloring.

Preheat oven to 350. Line METAL muffin pan with papers. Cream butter and sugar with a mixer until light and fluffy. Add eggs and eggs white one at a time.

Reduce speed to low. Combine buttermilk and vanilla. Set aside. Add dry ingredients to creamed mixture a little at a time, alternating with the milk mixture. End with dry ingredients. Add food coloring. If you don't the cake will look gray. Fill each muffin cup 3/4 full. Bake for 22 minute.

Allow to cool in muffin tin. Frost with buttercream frosting.

Chocolate Mousse Cake

I love chocolate mousse. Ever since I was a kid I looked forward to eating out at fancy restaurants so I could order chocolate mousse for dessert. Then I was introduced to chocolate mousse cake. I found heaven! Since then I have always wanted to be able to make my own chocolate mousse cake...and now I can. I created my own version of what a chocolate mousse cake should be.~BJ


Chocolate Mousse Cake
recipe by BarbaraJo

1 Devil's Food Cake Mix

1 tsp. unflavored gelatin

1 Tbsp. cold water

2 Tbsp. boiling water (just heat it in a small bowl in your microwave)

1/2 c. sugar

1/4 c. unsweetened cocoa powder

1 c. whipping cream

1 tsp. vanilla

For the frosting:
* 1 cup semi-sweet chocolate chips
* ½ cup oil
* 2 tablespoons honey
* 1 tablespoon vanilla extract
* pinch salt
* 1 cup powdered sugar
* 1-2 TB water

Bake cake according to cake mix instructions in 2, 8″ round pans. Allow to cool and set aside.
In a small bowl, combine gelatin and cold water and allow to stand for about 1 minute. While gelatin is softening, bring 2 Tbsp. water to a boil in the microwave. Whisk into the softened gelatin and allow to cool slightly.
In a medium mixing bowl, combine sugar, cocoa powder, whipping cream, and vanilla. Beat with an electric mixer until medium-stiff peaks form. Mix in gelatin mixture and refrigerate for 30 minutes.
Place one layer of the cake on the serving plate and spread about 1/2 of the chocolate mousse over the cake. Stack second layer and top with frosting, letting it drip down the sides. Refrigerate until ready to serve.

Frosting:
Melting all the ingredients on the stove in a sauce pan on low until melted. Stir in vanilla once off the heat. Spoon over cake while frosting is still warm. The longer you let it sit the thicker it becomes.

White Chocolate Chip, Crasin, Oatmeal Cookies

Yes, that is a mouth full. These cookies are sweet and yet on the healthier side. The combination of crasins and white chocolate is decadent. I took these cookies to nursery on Sunday for their snack and the kids were asking for seconds and thirds. They got the kids' stamp of approval.~BJ

White Chocolate Chip, Crasin, Oatmeal Cookies
recipe by Crasins

2/3 cup butter
2/3 cup brown sugar
2 eggs
1 1/2 cup oats
1 1/2 cup flour
1 tsp. baking soda
1/2 tsp. salt
2/3 cup white chocolate chips
2 cups crasins


Cream together the butter and sugar. Add one egg at a time until well incorporated. Add dry ingredients until wet. Stir in crasins and chocolate. Bake at 375 degrees for 8-10 minutes.

Brownie Strawberry Trifle

The first time I tasted this, I was at my grandma Walker's house about 11 years ago. The reason why I remember this moment so well was because I think I ate about five helpings of this stuff. It was phenominal. Maybe it's  because I LOVE fresh berries and I LOVE chocolate mousse. It definately helps to throw in a few brownie chunks too. For a more attractive look, use a glass bowl so you can see all the layers.
-Christine
Brownie Strawberry Trifle

1 package fudge brownie mix
1 (3.5 ounce) chocolate mousse mix
1 tub of cool whip
1 carton of sliced fresh strawberries, sliced

Prepare brownies according to box directions. Cool and slice into bite sized chunks. Prepare chocolate mousse according to box directions. In a serving bowl, layer half of the brownies, half of the chocolate mousse, half of the cool whip, half of the strawberries. Repeat. Chill in the refrigerator.

Mom's Nanaimo Bars

Growing up in Canada this has to be one of our favorite desserts. They are hard to find in the States and non-existent in Mexico so here is a recipe that you can recreate your own, or try them for the first time. They are divine. I don't know anyone who doesn't like these. I think my mom would keep a year supply of these babies in stock if she could. They are THAT good. ~BJ



Mom's Nanaimo Bars
recipe by Laurel Udall

First Layer:
1 package of Graham crackers
1 stick of melted butter
1/2 cup sugar
1/4 cup cocoa powder
2/3 cup coconut

Combine in a food processor, or in a zip lock bag and a rolling pin. Firmly press into a 9x12 casserole dish, greased. Bake at 350 for 5-7 minutes.


Second Layer:
1 cup butter
1 tsp. vanilla
3 cups powdered sugar
1 tsp. salt
2 tsp. instant vanilla pudding mix

Cream all ingredients together. Spread over cooled crust. Refrigerate for 30 minutes.

Third Layer:
2 cups Chocolate chips
1 TBS butter

In a bowl combine chocolate chips and butter. Microwave for 2-3 minutes stopping every 30 seconds to stir until melted. Spread on the top layer and refrigerate until chocolate sets.

Chocolate-Drizzled Strawberries and Cream Pie

 I saw this online and HAD to make it. It was so easy and so good. I ended up serving it at a family b-b-q and it got GREAT reviews. It is very impressive in appearance but so simple. ~BJ

Chocolate-Drizzled Strawberries and Cream Pie

Recipe by Our Best Bites


1 quart fresh strawberries (frozen’s not gonna cut it here. If you use them and then leave a comment telling us how gross this recipe is, we’ll cut you. Just kidding. But seriously peeps, don’t use frozen strawberries.)
1 8-oz. package cream cheese at room temperature (light is fine)
1/2 tsp. vanilla extract
1/4 c. packed light brown sugar
1 c. heavy whipping cream
1/4 c. powdered sugar
1 9″ graham cracker crust (store-bought or homemade)
1-2 ounces chocolate


In a medium bowl, beat the softened cream cheese, brown sugar, and vanilla until light and fluffy. In a separate large bowl, beat the whipping cream and powdered sugar until medium peaks form.  Add about 1 c. of the whipping cream mixture to the cream cheese mixture. Beat until smooth and well-combined. Add the remaining whipping cream mixture and mix until just combined.  Spread in the graham cracker crust and refrigerate for a few minutes while you prepare the strawberries.
Wash the strawberries and cut off the stems. Blot dry with a paper towel and then gently press, cut side down, into the whipped cream mixture. Set aside.
If using a chocolate bar, break it into equal pieces and place in a small Ziploc bag. Microwave for 1-1 1/2 minutes, stopping the microwave every 20 seconds to mash the bag. You want the chocolate to be melted but not hot at all. When the chocolate is melted, snip a corner off the bag and drizzle it over the strawberries. Refrigerate for at least three hours before serving. Serves 8.

Creamy Coconut Dessert...Easy as 1-2-3!

This is SO easy and yummy. It's as easy as 1-2-3!
1 quart of Vanilla Ice Cream. Choose your favorite brand
2 Cups of Milk
3 Small Packages of instant vanilla pudding
Mix the above together in a mixer until smooth and creamy. Then add one teaspoon of coconut extract. Pour into a 9x13 pan that is lined with either crushed graham cracker crumbs OR crushed townhouse crackers (that has been mixed with one cube of melted butter to make it stick together). Top with cool whip and coconut. Refrigerate until chilled, but do not freeze.  -Laurel