Hey all!!
Be watching the blog on October 2nd for some fun fall surprises. I will begin my very first give-a-way which is being sponsored by Chiquita Smoothies!! I will have coupons for some free products, some really cool t-shirts and some money saving coupons too. I'll be asking you to share the blog with someone and the person who gets the most people to join my blog will win a prize and I will have some random drawings also. So get excited and start thinking of who you could ask to join. All they have to do is mention your name to have it count for you. I'll be sharing some great fall party ideas and introducing you to a couple friends of mine who are terrific decorators and cooks....so get ready and get excited......Mark your calendars for OCTOBER 2nd and be sure to come back and see what I have up my sleeve. Happy Fall!!!
When was the last time you had a
"Red Hot Date"? Here is a new creation I want to share with you that will make you want to have a "Red Hot Date" every day of the week. You'll begin by using the following ingredients:
1/2 c. vanilla ice cream
1 brownie
2 T. hot fudge
2 T. chopped dates
3 snack size Nestle crunch bars
5 atomic red hot balls
2 T. whipped cream
Begin making your sundae by breaking 2 of your Nestle Crunch Bars into small pieces. Next, crush 4 of the atomic red hot balls into small pieces by using a hammer or meat tenderizer. I put them in a heavy duty ziplock bag to keep them together. Mix the dates, crunch bars & red hots (reserve about a teaspoon of red hots for topping) into the vanilla ice cream. Assemble your sundae beginning with a brownie (I like to break it up, but not necessary), hot fudge, ice cream, more hot fudge, whipped topping, and sprinkles of broken red hots. Top it off with a single solid red hot and a mini crunch bar. There you have your red hots, and your dates and it's all delicious and fun.
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| Lindsay and Laura at Dinner! |
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| Here we are in Paula's Kitchen....Heaven! | |
Hi followers!
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| In Paula Deen's Kitchen with one of her aprons!! |
Just wanted to let you know I will be moving and am very busy packing. You wouldn't believe how much junk I have acquired over the past 8 years in this house. Don't know where we are going yet, but it might even be near you. I want to share a few new photos with you from my trip to Savannah. Hope you enjoy. Be blessed!
Strawberry Heaven
“The “Debbie” recipe – the recipe that is authentically me.
My absolute favorite dessert recipe.”
All I ever talk about loving is strawberries. I am to strawberries as Paula Deen is to potatoes and butter.
When thinking about my absolute favorite dessert, it had to combine cheesecake, strawberries, and chocolate. Chocolate covered strawberries to be exact!!! So I developed a pie that features all my weaknesses. I love a regular pie crust instead of graham cracker so I have used pie crust, topped with a luscious layer of Kraft Philadelphia Ready-to-Eat Cheesecake Filling, followed by 1 pound of ripe, juicy strawberries enveloped in strawberry glaze topped with creamy, dreamy Cool Whip, and followed by 6 GIANT chocolate covered strawberries. This pie would be a strawberry lovers’ most decadent dream. It is mine…now you know what I dream about.
Strawberry Heaven
Prep time: 50 minutes Cook time: 9 minutes
Serves 6 - 8
1 refrigerated pie crust
1 ½ c. Kraft Philadelphia Ready-to-Eat Cheesecake Filling
2 lbs. of strawberries
14 oz. strawberry pie glaze
8 oz Cool Whip
¾ c. semi-sweet chocolate chips
Directions:
1. Preheat oven to 450 degrees.
2. Place pie crust in pie pan and flute edges. Bake at 450 degrees for 9 minutes.
3. Cool pie crust at room temperature for 10 minutes and follow in freezer for 10 minutes to cool quickly.
4. While pie crust is cooking and cooling, prepare other ingredients beginning with strawberries. Wash strawberries, core, and slice in half. Save 6 LARGE strawberries for top of pie. Eat a few and enjoy them while you are working so hard. Save enough for the pie.
5. Melt chocolate chips in microwave for approximately 1 minute stirring every 20 seconds. Dip 6 large strawberries in chocolate about ¾ of the way up the strawberry. Place a piece of parchment paper on a plate and cool the strawberries on the paper in the freezer.
6. After the pie crust comes out of the freezer, spread the cheesecake filling directly on top of crust.
7. Place strawberries directly on top of cheesecake and pour strawberry glaze over strawberries.
8. Pipe Cool Whip over strawberries and glaze and top with chocolate covered strawberries. Place in freezer for approximately 15 minutes and serve. Refrigerate any leftovers.
Using My Blog
This blog is intended to show you some wonderful recipes and highlight what is happening in the food world. In order to see the recipe demonstrated that is pictured. Click on the photo and you will get to see just how you can make this in your own kitchen.
Begin making your sundae by breaking 2 of your Nestle Crunch Bars into small pieces. Next, crush 4 of the atomic red hot balls into small pieces by using a hammer or meat tenderizer. I put them in a heavy duty ziplock bag to keep them together. Mix the dates, crunch bars & red hots (reserve about a teaspoon of red hots for topping) into the vanilla ice cream. Assemble your sundae beginning with a brownie (I like to break it up, but not necessary), hot fudge, ice cream, more hot fudge, whipped topping, and sprinkles of broken red hots. Top it off with a single solid red hot and a mini crunch bar. There you have your red hots, and your dates and it's all delicious and fun.
