Tasty Fruit Tarts

If you haven’t noticed, I’ve been offering a different recipe each week.ร‚ย  Today’s recipe is one of my favorites. It is a fruit tart recipe that my aunt has been making for as long as I can remember. Traditionally she always made them for Thanksgiving and Christmas; but, now that I’m an adult and have the recipe, I don’t have to wait as long to get them. :mrgreen: Enjoy!

Recipe: Individual Fruit Tarts

Ingredients

  • 1 14oz can sweetened condensed milk
  • 1 package cream cheese, softened
  • 1/3 cup lemon juice
  • 1 teaspoon vanilla 1 package individual graham cracker crusts
  • 1 can of your choice of fruit (pie) filling

How to:

  1. In medium bowl, beat cream cheese with hand-held mixer until light and fluffy.
  2. Beat in sweetened condensed milk, lemon juice and vanilla until well mixed.
  3. Spoon mixture into the tart shells and chill until firm.
  4. When ready to eat, spoon the fruit filling on top of the tart and enjoy. ๐Ÿ™‚

Quick Notes

  • We usually have a few fruit filling choices available and allow each person to pick their own. Our favorites are cherry and blueberry.
  • For an extra sweetness, add a dollop of whipped cream on top!

(P.S. I haven’t made this in a while, so I don’t have a picture. Sorry!)

Other recipes you might like:

Quick and Easy Chocolate Cookies

Corn Pone

Deviled Eggs

(Linked to Recipe Roundtable. Go link up your recipe, too!)

Quick and Easy Chocolate Cookies

chocolate cookiesThis fantastic chocolate recipe (with a hint of peanut butter!) can be found on page 23 in “Jiffy’s” recipe book. My son and I made these on Friday and so enjoyed them! They are perfect if you need a little chocolate fix. ๐Ÿ™‚

Recipe: Quck and Easy Chocolate Cookies

Ingredients

  • 1 package “Jiffy” chocolate muffin mix
  • 3 tablespoons butter, softened
  • 2 tablespoons peanut butter
  • 2 tablespoons sugar
  • 1 egg
  • 1/3 cup chocolate chips

Instructions

  1. Cream butter and peanut butter together.
  2. Add the sugar and egg to the butter/peanut butter mixture and beat until creamy.
  3. Stir in muffin mix and chocolate chips.
  4. Drop by tablespoons on ungreased baking sheet.
  5. Bake in a preheated 350ร‚ยฐ F oven for 10-12 minutes.

Quick Notes

Check the cookies after 8 minutes. I have an electric oven, which may have baked them quicker, but 8 minutes was sufficient to bake them through.

Here’s a picture of Andrew enjoying some cookies. Trust me, they are quite good!

cookie fun

Other recipes you might like:

Peanut Butter Play dough

Peas and Macaroni

Sausage, Peppers and Potatoes

Complimentary Recipe Book from Jiffy!

In case you missed it in my post last week, you can receive a complimentary recipe book from Jiffy Mix here. I haven’t received my copy yet, but I’ve tried the recipes on the website and they are really good, so the ones in the book should be too!

Enjoy!

WFMW: Recipe Edition (Corn Pone!)

What is corn pone, you ask? It is a delicious hybrid of corn bread and corn pudding! I was given this recipe several years ago in Ohio by my friend Rita, who was staying with us while going to graduate school.

This tastes just as good at room temperature as it does straight out of the oven, so it is perfect for taking to picnics or barbecues. The corn pone is usually a big hit when I serve it, so I think you’ll really like it!ร‚ย  ๐Ÿ™‚

Here’s a picture of this tasty dish:

corn pone

Recipe: Corn Pone

Ingredients

  • 1 Can whole kernel corn (with juice)
  • 1 Can creamed corn
  • 2 Eggs
  • 8oz Sour cream
  • 1 Stick melted butter
  • 1 Box corn muffin mix (Jiffy brand size)

Instructions

  1. Preheat oven to 350 degrees.
  2. Spray 9×13 pan with non-stick spray.
  3. In medium bowl, combine together first 5 ingredients.
  4. Mix in the corn muffin mix.
  5. Pour mixture into pan and bake about 30 minutes or until center stops shaking.

Quick Notes

You don’t want the corn pone to be too “done” like corn bread or too “wet” like corn pudding; so, check after 25 minutes or so. The center should be gently solid and the top golden.

Variations

According to Rita, you can use fresh corn for this recipe if you want. Just cut the corn off four large ears of corn and omit the creamed corn. Follow the rest of the recipe as is. (I’ve actually never tried it with the fresh corn myself, though.)

Enjoy!

(BTW: Did you can get a free recipe book from Jiffy here. You can get the corn muffin mix – and many of their other mixes – for under a dollar and the recipes I’ve tried so far have been easy to make and rather tasty.)

This post is linked at WFMW, Recipe Swap and Recipe Roundtable.

Other Recipes you might like:

Peas and Macaroni

Sausage, Peppers and Potatoes

Peanut butter play-dough

Menu Madness: June 27-July 3, 2010

Another week of menus. You’ll find real quick that I’m not so great at coming up with a lot of different, creative menus. ๐Ÿ˜‰ Usually my menus consist of the usual favorites with one or two new ones thrown in. ๐Ÿ™‚ Without further ado:

Breakfasts:

Sunday: Waffles with blueberries, sausage
Monday: Apple and cinnamon oatmeal
Tuesday: Boiled eggs, toast, grapefruit juice
Wednesday: Cereal with banana
Thursday: Granola bars, orange juice
Friday: Raspberry smoothies, bagel
Saturday: Homemade pop tarts, fruit

Lunches:

Sunday: N/A*
Monday: Fruit and cheese platter with crackers
Tuesday: Leftovers
Wednesday: Tuna salad sandwiches, carrot sticks
Thursday: Leftovers
Friday: Peanut Butter play dough with raisins, celery sticks, and m&ms
Saturday: N/A*

Suppers:

Sunday: Eggplant Parmesan, salad, Italian bread, chocolate pudding pie (celebrating Father’s day since DH worked last weekend.)
Monday: Beef tacos (lettuce, tomato, and avocado included), ice pops
Tuesday: Asian-style chicken (made with fresh veggies and brown rice instead)
Wednesday: Peas and macaroni, homemade fruit cocktail (with drained maraschino cherries added)
Thursday: Pork Tenderloin with roasted potatoes and roasted veggies, jello
Friday: English muffin pizzas, popcorn (Family game night!)
Saturday: Eating out. ๐Ÿ™‚

*As I’ve said before, we don’t eat lunch on the weekends because we usually have late breakfasts on those days.

What’s on your menu this week? Let us know in the comments!

Peanut Butter Playdough

One of the activity books I have been using with Andrew is 365 Ways to a Smarter Preschooler. It has a lot of great activities and most of the stuff you need for the activities are things you already have around the house or can get cheaply. One of his favorite activities from the book is the peanut butter play dough.

Andrew loves peanut butter and would eat it three times a day if I let him, which makes this activity right up his alley! The best part is that the dough is edible, so he gets to eat and play with his food at the same time! I will make a batch of this a few times a month for his lunch, put him at the table and he’ll stay there eating/playing for an hour (or more, if he could!). Here’s the super-simple recipe:

Peanut butter Playdough

Ingredients:

1/2 cup peanut butter; 1/2 cup powdered milk; 1/2 teaspoon honey (Can you tell that I use a lot of no-name brand foods! LOL!)

ingredients

รขโ€ โ€™Measure ingredients into a bowl and using clean, dry hands, kneed them into a dough-like consistency. if the dough is too sticky, add more powdered milk.ร‚ย  (I usually have Andrew measure out the ingredients & knead the dough himself.) Once the dough is malleable, the child can play to his/her heart’s content. ๐Ÿ™‚

pdmixedup

Of course, don’t forget to provide measuring cups, spoons, cookie cutters and/or a rolling pin for extra fun. I also provide other edibles to round out the meal such as raisins, carrot and/or celery sticks, M&Ms (occasionally), fruit or whatever else I have at hand.

***For easier clean up, I have him play on a large cutting board. That way, all I have to do is bring the board to the sink to clean up.ร‚ย  ๐Ÿ™‚ Enjoy!

(This recipe is linked to the Offering Hospitality Recipe Swap and Recipe Roundtable.)

Other recipes you might like:

Sausage, Peppers and Potatoes

Peas and Macaroni

Corn Pone