Tag Archives: fruit

No Bake Strawberry Lemonade Bites


4 graham cracker sheets (8 squares)
2 tablespoons melted butter
1 tablespoon brown sugar

For the filling

8 oz cream cheese, softened to room temperature
14 oz can fat-free sweetened condensed milk
1/4 cup egg beaters all whites, or regular egg beaters
1 teaspoon lemon zest
1/2 cup fresh lemon juice (about 4 lemons)
2 teaspoons powdered gelatin
3 tablespoons boiling water
12 small strawberries, sliced in half


Place graham crackers into a food processor and process until very fine.

Add butter and brown sugar then process to combine.

Spray muffin tins well with non-stick spray, then spoon 1 heaping teaspoon graham cracker mixture into each cup.

Press down firmly to form the crust, then place muffin tins into the fridge.

In a large bowl, beat together softened cream cheese, sweetened condensed milk, and egg beaters until smooth and creamy, about 2 minutes.

Add lemon zest and juice and beat until fully combined.

In a small bowl whisk together powdered gelatin and boiling water until dissolved.

Let cool for 2 minutes, then beat into the cream cheese mixture.

Fill each mini muffin tin cup to the top with the filling, then place in the refrigerator to firm up for at least 8 hours, or overnight.

Run a small knife around the outside of each cup to pop it out of the mini muffin tin then top with half a strawberry.

Store in the refrigerator.


Apple Pie Bites 3


1/4 cup packed light brown sugar
1 teaspoon apple pie spice, and additional apple pie spice (about 1/4 teaspoon) for sprinkling on top of crescent rolls
3 tablespoons butter, melted
1/3 cup chopped pecans
1 small Granny Smith apple, cored and sliced into 8 (1/2-inch) slices
1 (8-ounce) can Pillsbury Original crescent rolls
For the apple pie spice
1-1/2 tablespoons ground cinnamon
1-1/2 teaspoons ground nutmeg
1 teaspoon allspice


Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.

In a small bowl, combine brown sugar and apple pie spice. Set aside.

Melt butter and toss apple slices in butter, set aside.

Arrange crescent roll triangles on baking sheet lined with parchment paper. Evenly distribute brown sugar mixture onto each triangle.

Sprinkle each triangle evenly with the chopped pecans.

Place an apple slice on the wide end of each triangle. Wrap crescent roll dough around each apple.

Brush each crescent roll with remaining butter. Sprinkle lightly with additional apple pie spice.

Bake for 10-12 minutes, or until golden brown. Cool for 5 minutes before serving.

Strawberry Cream Cheese French Toast Bake


1 16 ounce (450 g) loaf of French bread, sourdough bread, or challah (day old bread works best), cut into 1-inch cubes with the ends discarded
1/2 cup cream cheese, softened (optional – leave out if preferred)
1 1/2 – 2 cups sliced strawberries, divided
6 large eggs
1 1/4 cups milk
1/2 teaspoon ground cinnamon
1/3 cup maple syrup or honey
1/4 cup brown sugar (optional)
2 teaspoons pure vanilla extract

Streusel Topping:

1/3 cup all-purpose flour
1/3 cup packed brown sugar
1/4 teaspoon ground cinnamon
4 Tablespoons unsalted butter, cold and cubed

Optional Toppings:

maple syrup
more fresh berries
whipped cream
powdered sugar


Make the streusel topping: In a medium bowl, combine the flour, brown sugar, and cinnamon together. Cut in the cubed butter with a pastry blender or two forks. Set aside in the fridge.

For the casserole Lightly grease a 9×9-inch square baking dish or 2.5 quart casserole dish.

Arrange half of the bread cubes in the bottom of the pan. Drop spoonfuls of the softened cream cheese over the bread and top with half of the mixed berries.

Layer with remaining bread cubes on top.

In a large bowl or measuring cup, whisk together the eggs, milk, cinnamon, maple syrup, and vanilla.

Pour evenly over bread cubes. Press the bread cubes slightly down to absorb the milk/egg mixture.

Top evenly with remaining berries. Sprinkle the streusel topping over top. Cover pan with foil.

Allow to chill in refrigerator for an hour or overnight.

When ready to bake, remove french toast from fridge. Preheat oven to 350 F. Bake covered with foil for 30 minutes. Remove the foil and bake for another 23-26 minutes or until fluffy and golden.

Remove from oven and allow to cool for 5 minutes. Serve warm with syrup and additional toppings if desired.

Banana Split Fluff Salad

Makes about 8 cups salad.


1 – 3.4 ounce box instant banana pudding
1 – 20 ounce can crushed pineapple (do not drain)
1 – 8 ounce container Cool Whip
1 cup mini marshmallows
1/2 cup finely chopped walnuts + 2 Tablespoons for garnish
1/3 cup mini chocolate chips
2 ripe bananas, sliced
2 – 10 ounce jars maraschino cherries, halved


Stir together the pudding mix and pineapple until dissolved and thickened.

Fold in the Cool Whip with a spatula.

Gently stir in the marshmallows, nuts, chocolate chips, bananas, and cherries.

Refrigerate at least 1 hour to chill.

Notes: *Stir in the bananas right before serving. Or dip the banana slices in lemon juice to keep them from browning too quickly

Caramel Apple Fries


For the Apples:

5 Gala apples
1 cup buttermilk
1 cup sugar
Flour, enough to coat apples
Vegetable oil, for frying
Cinnamon and sugar, to taste

For the Dip:

8 ounces cream cheese
8 ounces Cool Whip
1 cup caramel sauce


In a fry pan heat vegetable oil for frying.

Mix together the buttermilk and sugar in a medium size bowl.

Peel and slice apples and add them directly to the buttermilk mixture.

In a shallow dish, put a layer of flour.

Pull the apples out of the buttermilk mix, one at a time and lightly coat all sides in the flour.

When oil is hot, gently place coated apples into the oil so they are not touching, fry until golden on each side. Quickly remove to a tray lined with paper towels.

Sprinkle immediately with cinnamon and sugar while they are hot.

For the dip, mix together the the cream cheese and Cool Whip until completely blended then stir in the caramel sauce.

Place into a bowl for dipping and drizzle a little extra caramel sauce over the top.

Peach Cobbler 4


2 cup fresh peaches, peeled and sliced
1/4 – 1/2 cup sugar, depending on sweetness of peaches
1/2 cup butter, softened
1 cup self-rising flour OR mix together 1 cup all-purpose flour, 1 1/4 tsp. baking powder, 1/8 tsp. salt
1 cup sugar
1 egg
1 tsp. vanilla


Preheat oven to 350F.

Place peaches in greased 2 qt. baking dish.

Sprinkle 1/4-1/2 c. sugar over peaches.

Cream butter and 1 c. sugar together.

Stir in flour. Add egg and vanilla. Mix well.

Spoon mixture over peaches.

Bake for 35-45 minutes or until light brown on top.