Camping Dutch Oven Blackberry Cobbler Recipe

May 31, 2006 | Posted by Allison as Camping Recipes, Dessert Recipes at 12:47 pm | Comments »

Blackberry Cobbler Ducth Oven Recipe Camping.jpg Now that I’ve blown the dust off my trusty camping tent, I’m ready to start packing for a weekend of outdoors life. This tried & true Dutch Oven Blackberry Cobbler recipe will make you the hero around the campfire. Enjoy this delight of a camping dessert!

Ingredients:

2 cups Bisquick
1 1/3 cups milk
1 egg
2 tablespoons vegetable oil
Cinnamon, to taste
2 x 29 ounce cans blackberry filling

What’s Next:

Line a 12-quart Dutch oven with heavy duty aluminum foil for easy clean-up. Place on bed of coals to preheat for 10-15 minutes. Mix all ingredients except for blackberries. Remove Dutch oven off of coals and pour in fruit, drain if needed.

Pour batter over top of fruit. Add cinnamon on top, if desired. Put lid on Dutch oven and place back on coals. When using charcoal, place about 8 pieces on bottom and 13-15 on top. Bake for about 45 minutes or until golden brown on top. Remove from coals and crack lid to allow it to cool. Now go be the camping hero!

Eat well & Camp often!

Cooking with Amy White Chocolate Pudding Recipe

May 31, 2006 | Posted by Allison as Dessert Recipes at 10:25 am | (2) Comments »

White Chocolate Pudding Recipe Cooking with Amy.png What’s better than chocolate? White chocolate pudding & this recipe from Cooking with Amy’s Amy Sherman is a wonderful cool treat for the hot summer heat. Enjoy making this one with the kids, very easy & a wonderful time had by all!

Ingredients:

4 ounces white chocolate
1/4 cup water
1 tablespoon gelatin, one envelope
2 tablespoon heavy whipping cream
1 cup Dannon® All Natural Plain Yogurt
1/2 cup strawberries or raspberries
2 tablespoon water, or as needed
1 tablespoon sugar, or to taste

What’s Next:

Break up the chocolate into chunks and place in a small glass bowl. Microwave for 2 minutes at 50% power, stir. Heat for another minute if not fully melted. Allow mixture to cool for five minutes.

Place the water in a small saucepan. Sprinkle the gelatin over the water and let sit for one minutes then stir and cook over a medium low flame until fully dissolved. Let cool 5 minutes.

Mix the whipping cream into the warm chocolate, stir until smooth. Place Dannon® All Natural Plain Yogurt in a medium-sized mixing bowl. Whisk gelatin mixture into the yogurt. Whisk white chocolate mixture into the yogurt and combine well.

Use a one half cup measuring cup to portion the pudding into small ramekins, martini glasses or large shot glasses. Chill overnight.

Puree fresh fruit in blender or food processor. Add a couple tablespoons of water as needed. Strain fruit puree through a sieve. Add sugar to taste. Pour a tablespoon of puree over pudding and serve.

Eat well & Laugh often!

Southern Fruit Tea Recipe

May 30, 2006 | Posted by Allison as Spirits & Libations at 1:59 pm | Comments »

Fruit Tea.jpg Now you can’t have a complete summer without the right drinks. I love tea of any kind and this Southern Fruit Tea recipe just says summer with every taste.

Ingredients:

Tea bags for 2 gallons tea
1 1/2 quarts boiling water
2 cups granulated sugar
2 peaches, pureed
48 ounce can pineapple juice
12 ounce can frozen orange juice
12 ounce can frozen lemonade

What’s Next:

Place tea bags in bowl or pitcher. Pour boiling water over tea bags. Add sugar, stirring to dissolve. Let tea bags steep in sugar water several hours or overnight. discard tea bags. Pour tea into a large bowl. Add juices & peaches, stirring well. Pour equal amounts into two one-gallon jugs. Add water to each to fill jug. Refrigerate. Shake well before serving.

You can spice up the tea with a hint of almond flavoring that is sure to make your taste buds tingle.

Eat well & Drink often!

Stawberry Avocado Salad Recipe

May 30, 2006 | Posted by Allison as Salad Recipe at 10:13 am | (1) Comment »

Strawberry Avocado Salad Recipe.jpg

When the summer weather rolls in & kicks out the cold, warm months, I welcome the new season with many a salad. And nothing says summer salad like this Strawberry Avocado Salad recipe. Enjoy this salad even as just a snack, it’s a wonderful treat!

Ingredients:

2 tablespoons white sugar
2 tablespoons olive oil
4 teaspoons honey
1 tablespoon cider vinegar
1 teaspoon lemon juice
2 cups torn salad greens
1 avocado- sliced
10 strawberries, sliced
1/2 cup chopped pecans

What’s Next:

In a small bowl- whisk together the sugar, olive oil, honey, vinegar, and lemon juice. Set aside.

In a separate large bowl- place greens inside & top with sliced avocado and strawberries. Drizzle dressing over everything, then sprinkle with pecans. Refrigerate for up to 2 hours before serving, or serve immediately.

Eat well & Laugh often!

Godiva White Chocolate Apricot Almond Truffle Pizza Recipe

May 26, 2006 | Posted by Allison as Candies & Truffles Recipe at 1:15 pm | Comments »

Godiva White Chocolate Truffles Recipe.jpg Who said the best pizza is pesto & artichoke pizza? I feel that Godiva is going to change my mind with this White Chocolate Apricot Almond Truffle Pizza recipe, despite the mouthful recipe name. Enjoy making this fun truffle candy this weekend, a perfect Saturday endeavor.

Ingredients:

1/2 cup whole almonds, toasted
1/2 cup shelled unsalted pistachios
1/2 cup dried cranberries
1/3 cup toasted rice cereal
1/4 cup chopped dried apricots
10 bars (1.5 ounces each) Godiva Solid Ivory, cut up
18 whole dried apricots
1/4 cup dried papaya or pineapple, cut into 1/16-inch-wide strips

What’s Next:

Line 2 baking sheets with aluminum foil. Trace 8-inch circle on each piece of foil, using an 8-inch cake pan as a guide.

Combine 1/4 cup almonds, 1/4 cup pistachios and 1/4 cup cranberries, rice cereal and chopped apricots in a bowl.

Place the solid ivory in a microwave-safe bowl. Microwave at medium (50% power) for 1 minute. Stir. Microwave for 30 seconds more or until chocolate softens. Stir until smooth.

Stir in nut/fruit mixture. Place half in center of each 8-inch circle. Spread each into an 8-inch circle. Garnish with remaining almonds, pistachios and cranberries. Top with whole apricots and papaya strips.

Refrigerate pizzas about 30 minutes or until they just begin to harden. Cut each pizza into 8 wedges, using a sharp thin-bladed knife. Allow pizzas to set completely at room temperature or in the refrigerator before removing from foil. Store pizza slices between layers of waxed paper or aluminum foil in an airtight container in a cool place for up to 2 weeks.

Eat well & Remember often!

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