Velvety Chocolate No-Bake Pie

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I live in a part of Utah where it is unusual to have air conditioning.  Water coolers and window units are about it.  In fact, I can’t think of anyone near where I live that has central air conditioning.  To those in the south, I understand that seems barbaric!  So needless to say, as the weather heats up, I try to avoid turning on my oven as much as possible.  This no-bake pie is perfect for a night when it’s too hot to cook, if you need a quick dessert for the family, or to deliver to someone else (believe me they will appreciate the gesture!).  It’s really the perfect chocolate pie for any day.  It’s amazingly easy to mix together but ultimately decadent.  Its velvety texture is irresistible.  ~ Kathy

Ingredients:

  • 1 Pre-made graham cracker crust (I use the one that says 2 extra servings)
  • 4 oz. cream cheese, softened
  • 2 T. sugar
  • Pinch salt
  • ½ tsp vanilla
  • 1/3 c. milk (whole or 2% recommended)
  • 4 oz. German Sweet Chocolate baking bar
  • 3 T semi-sweet chocolate chips
  • 1 container (8 oz.) frozen whipped topping (such as Cool Whip), thawed according to directions

Instructions:

In a microwave safe dish, melt chocolates at 15 second intervals, stirring between until smooth; set aside.  Stir occasionally to prevent top from hardening.

In a large bowl, beat cream cheese, sugar, salt and vanilla until well blended.  Gradually add in melted chocolate and milk.

Fold whipped topping into chocolate mixture until well combined.

Spoon into crust and spread evenly.   Freeze for 4 hours, or until firm.   Store covered in refrigerator.

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Fresh Fruit Cobbler

I have a weakness for all desserts (I may have confessed this before), but cobbler remains at the top of my list of most-loved treats!  This recipe is similar to one that I found many years ago in a magazine and it remains one of my favorites.  We have tried peach and blackberry, and both get rave reviews.

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The crust is what sets this version apart from other cobblers.  It is not a typical pie crust, but it doesn’t get too cakey like so many cobbler toppings do.  It goes great with ice cream (of course) but is also wonderful all by itself.  Try it out with your favorite summer fruit and let us know what you think! ~ Kathy

Ingredients for filling:

  • 6 cups of your favorite fresh fruit (if using peaches use 6 to 8, peeled & sliced)
  • 2 ½ T. cornstarch
  • ¾ to 1 c. sugar
  • ¼ t. cinnamon (for peach version)
  • pinch salt

Ingredients for crust:

  • 1 c. all-purpose flour
  • 2 egg yolks
  • ¼ c. butter, melted
  • 1 tsp. baking powder
  • 1 c. sugar
  • 2 egg whites, stiffly beaten
  • 1 T. milk

Combine fruit, cornstarch, salt, and sugar (add cinnamon for peach version); place in a greased 9 x 13 baking dish.

For crust, combine the flour, egg yolks, butter, baking powder, and sugar.  Gently fold in egg whites and milk.  Spread as evenly as possible over the fruit.

Bake at 375 for about 40-45 minutes or until fruit is bubbly and top is golden brown.

Strawberry Lemonade Cake

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Let’s begin by talking about this frosting.  Kool-aid frosting was our favorite, growing up.  We had many a birthday cake slathered with some version of this delicious icing.  A few of the best variations have always stood out:  Lemonade frosting is classic on fresh lemon cake; Cherry frosting is the perfect burst of flavor for angel food cake; and this Strawberry Lemonade frosting is a bright and summery compliment to this moist strawberry cake.  Plus, they’re all great for bowl-licking!

Now, about this cake… this cake is seriously the best strawberry cake ever.  It’s perfectly moist, and bursting with strawberry flavor!  Plus, it’s pretty.  Make it today.  Make it for Easter.  Make it for 4th of July.  Make it every chance you get; you don’t need an excuse!  Enjoy!!

Ingredients for the cake:

  • 1 box white cake mix
  • 1 (3 ounce) box dry strawberry flavored gelatin
  • 1 (15 or 16 ounce) tub of frozen strawberries in sugar, thawed and pureed in a blender
  • 4 large eggs
  • ½ c. vegetable oil

Ingredients for the frosting:

  • 1 c. softened butter (2 sticks)
  • 4 c. powdered sugar
  • 3 T. milk
  • 1 package dry, unsweetened strawberry Kool-aid powder
  • ½ to ¾ tsp. dry, unsweetened lemonade Kool-aid powder
  • Zest of one lemon, optional
  • Strawberries & lemon slices for garnish, optional

Instructions for Cake: 

Preheat oven to 350°F.

Grease & flour 2 9-inch round cake pans.

In a large bowl, whisk together cake mix & gelatin.

Add pureed strawberries, eggs, and oil; beat at a medium speed until smooth.

Pour into prepared pans & bake about 20 minutes, or until toothpick comes out clean.

Let cool 10 minutes before turning out of pan; then allow to cool completely before frosting.

Instructions for Frosting: 

Blend all ingredients until smooth.

Spread evenly over cake, stacking layers as you frost.

Garnish with sliced strawberries & lemon slices, if desired.

For a different variation, top this strawberry cake with your favorite cream cheese frosting and garnish with fresh strawberries.

Lemon Blueberry Bread

For breakfast or dessert?  Or both?  Nothing says spring like the bright flavors of this bread – but let’s face it: lemon and blueberries are delicious any time!

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Bread ingredients:

  • 1 ½ c. all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1/3 c. butter, melted
  • 1 c. sugar
  • 2 eggs
  • ½ tsp. vanilla
  • 3 T. lemon zest
  • 4 T. freshly squeezed lemon juice (about 4 to 5 lemons)
  • ½ c. milk
  • 1 c. blueberries (fresh or frozen)
  • 1 T. flour

Glaze Ingredients:

  • 2 T. butter, melted
  • ½ c. powdered sugar
  • 3 T. lemon juice

Instructions:

Preheat oven to 350 degrees.

Mix flour, baking powder, and salt. Set aside.

Combine melted butter, sugar, eggs, vanilla, lemon zest, and lemon juice.  Stir until just combined.

Alternate adding dry ingredients and milk to the batter.  Combine until well mixed and most of lumps are gone.

Coat blueberries in the 1 T. flour (gently shaking in a small baggie works well).  Gently fold blueberries into batter.

Pour into greased and floured 9 x 5 loaf pan.
Bake at 350 for 55 – 65 minutes or until inserted toothpick comes out clean.
Cool for approximately 30 minutes.

Mix together all ingredients for the glaze and pour over the top of loaf.