Whoops! I think I put in the wrong picture, hmmm, maybe not since our spring is almost sprung and non-existent, we had some really bad weather over here. Even in Receipeville. We had snow a couple of weeks ago and we had sleet, hail, rain and wind. I think the beginning of March is pretty much gone, but it lingers on, (in like a lion), and won't let go. So what do I think about when I am in the house and looking outside at those gloomy skies. Well what do you think? Food, duh…So the reason for the spring, I have to spring into action to get myself together and get going and bake or something. I found some really great recipes that look good and they are so good, I am slobbering now as I type…..whoops, my finger just slipped off the keys…YUK!...how funny is that. So I am now turning on my oven and getting ready for a bake fest, but low and behold, my oven is not working…What is that about…you know what a oven not working is to a hungry baker like me. It is like no snow in the winter (hmmm, not a bad idea), you can see that everything is getting ready for it, but nothing happens. Well I have to get my springing down and find out what has happened. So I guess all I can do right now is type on this here Blog…Well when you see my recipes maybe you will turn on your ovens and I can live through you. So get reading and get baking… While you are doing that here are the recipes and I am going to find out what is wrong with this, (~! @#$%^&*()_), oven. Here are some Rhubarb recipes, when I get some I'll tell you how they were.
F
ive Ingredient Rhubarb Squares
Strawberry Rhubarb Squares
Yum! A ruby-red dessert that serves a crowd!
Prep Time: 25 min
Frozen JELLO No Bake Peanut Butter Cups
Ingredients:
1 pkg. (16.1 oz.) JELL-O No Bake Peanut Butter Cup Dessert
1/4 cup (1/2 stick) margarine or butter, melted
1-1/3 cups cold milk
Directions:
MIX Crust Mix and margarine thoroughly with fork until crumbs are evenly moistened. Press firmly onto bottoms of 12 foil-lined medium muffin cups. Set aside. POUR milk into deep medium bowl. Add Filling Mix and contents of Peanut Butter packet. Beat with electric mixer on low speed 30 sec. Increase mixer to high speed; beat an additional 3 min. (Do not under beat.) Spoon this mixture into prepared muffin cups. Place Topping Pouch in hot water 30 sec. Knead 30 sec. Squeeze topping equally over filling in cups.
Freeze for 2 hours or until firm. Store, it covered, in freezer up to 2 weeks.
Kraft Kitchens Tips:
Well I hope this get your juices flowing. I am going to try this Oreo cookie one right away…I wonder why that one?
F
ive Ingredient Rhubarb SquaresPrep Time: 15 min
Total Time: 1 hour 25 min
Makes: 16 servings
Total Time: 1 hour 25 min
Makes: 16 servings
Ingredients:
1 box Betty Crocker® SuperMoist® yellow cake mix
1 cup cold butter or margarine, cut into small pieces
1 3/4 cups sugar
3 eggs
1 cup cold butter or margarine, cut into small pieces
1 3/4 cups sugar
3 eggs
4 cups sliced fresh rhubarb
Whipped cream, if desired
Whipped cream, if desired
Directions:
1. Heat oven to 350°F (325°F for dark or nonstick pan). Reserve 2 tablespoons of the cake mix. In a large bowl, cut the butter into the remaining cake mix and using the pastry blender, (or pulling 2 table knives through ingredients in opposite directions), until it is crumbly. In bottom of ungreased 13x9-inch pan, pat 2 1/4 cups of the mixture (if mixture is sticky, lightly flour hands). Reserve the remaining crumbly mixture for topping. Bake 15 minutes. Remove from oven.
2. In large bowl, beat reserved 2 tablespoons cake mix, the sugar and eggs with electric mixer on medium speed until creamy. Stir in rhubarb. Pour over partially baked crust. Sprinkle remaining crumbly mixture over top.
3. Bake 45 to 55 minutes longer or until golden brown and center is set. Cool slightly before serving. Serve warm or cold with whipped cream. Store covered in refrigerator.
High Altitude (3500-6500 ft): Decrease butter to 3/4 cup; decrease sugar to 1 1/4 cups.
Substitution
If fresh rhubarb isn't available, use 4 cups frozen (slightly thawed) rhubarb (from two 16-oz bags).
Time-Saver
If you have a food processor, you can use it to cut the butter into the cake mix, using on-and-off pulses, until crumbly.
2. In large bowl, beat reserved 2 tablespoons cake mix, the sugar and eggs with electric mixer on medium speed until creamy. Stir in rhubarb. Pour over partially baked crust. Sprinkle remaining crumbly mixture over top.
3. Bake 45 to 55 minutes longer or until golden brown and center is set. Cool slightly before serving. Serve warm or cold with whipped cream. Store covered in refrigerator.
High Altitude (3500-6500 ft): Decrease butter to 3/4 cup; decrease sugar to 1 1/4 cups.
Substitution
If fresh rhubarb isn't available, use 4 cups frozen (slightly thawed) rhubarb (from two 16-oz bags).
Time-Saver
If you have a food processor, you can use it to cut the butter into the cake mix, using on-and-off pulses, until crumbly.
Strawberry Rhubarb Squares
Yum! A ruby-red dessert that serves a crowd!
Prep Time: 25 min
Total Time: 1 hour 45 min
Makes: 20 servings
Ingredients:
Crust and Topping
1 cup butter or margarine, softened
1 cup packed brown sugar
1 teaspoon vanilla
2 cups Gold Medal® all-purpose flour
1 1/2 cups quick-cooking oats
2/3 cup chopped nuts
1/2 teaspoon baking soda
1/4 teaspoon salt
Strawberry-Rhubarb Filling
2 cups granulated sugar
2/3 cup Gold Medal® all-purpose flour
2 tablespoons milk
4 eggs
4 cups sliced strawberries (2 pints)
4 cups sliced rhubarb (8 stalks)
Topping
Whipped cream or ice cream, if desired
2 tablespoons milk
4 eggs
4 cups sliced strawberries (2 pints)
4 cups sliced rhubarb (8 stalks)
Topping
Whipped cream or ice cream, if desired
Directions:
1. Heat oven to 375°F. In medium bowl, mix butter, brown sugar and vanilla with spoon. Stir in 2 cups flour, the oats, nuts, baking soda and salt until crumbly. Reserve 2 cups crumbly mixture. Press remaining crumbly mixture in ungreased 15x10x1-inch pan.
2. In large bowl, mix granulated sugar, 2/3 cup flour, the milk and eggs with spoon until smooth. Fold in strawberries and rhubarb. Spoon filling onto crust. Sprinkle with reserved crumbly mixture.
3. Bake 40 to 50 minutes or until topping is golden brown and filling is set. Cool slightly, about 30 minutes. For serving pieces, cut into 5 rows by 4 rows. Serve with whipped cream. Store covered in refrigerator.
Variation
Use blueberries for the strawberries, or make it an all-rhubarb dessert.
1. Heat oven to 375°F. In medium bowl, mix butter, brown sugar and vanilla with spoon. Stir in 2 cups flour, the oats, nuts, baking soda and salt until crumbly. Reserve 2 cups crumbly mixture. Press remaining crumbly mixture in ungreased 15x10x1-inch pan.
2. In large bowl, mix granulated sugar, 2/3 cup flour, the milk and eggs with spoon until smooth. Fold in strawberries and rhubarb. Spoon filling onto crust. Sprinkle with reserved crumbly mixture.
3. Bake 40 to 50 minutes or until topping is golden brown and filling is set. Cool slightly, about 30 minutes. For serving pieces, cut into 5 rows by 4 rows. Serve with whipped cream. Store covered in refrigerator.
Variation
Use blueberries for the strawberries, or make it an all-rhubarb dessert.
*****This is not baking, but I saw this and thought..hmmmm, that would be great right now, and with my oven being out. This and the next are fairly easy, try them. *****
Striped Delight---Yummmmmm!
Prep Time: 20 min
Total Time: 4 hr 40 min
Makes: 24 servings
Prep Time: 20 min
Total Time: 4 hr 40 min
Makes: 24 servings
Ingredients:
35 OREO Cookies
6 Tbsp butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
2 Tbsp cold milk
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
3 1/4 cups cold milk
2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
Directions:
35 OREO Cookies
6 Tbsp butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
2 Tbsp cold milk
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
3 1/4 cups cold milk
2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
Directions:
PROCESS cookies in food processor until fine crumbs form. Transfer to medium bowl; mix in butter. Press onto bottom of 13x9-inch dish. Refrigerate until ready to use.
WHISK cream cheese, sugar and 2 Tbsp. milk in medium bowl until blended. Stir in 1-1/4 cups COOL WHIP; spread over crust.
BEAT pudding mixes and 3-1/4 cups milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened; cover with remaining COOL WHIP. Refrigerate 4 hours.
Kraft Kitchens Tips
Size-Wise
Enjoy this dessert on a special occasion, but stick to the serving size of this rich treat. How to Easily Cut Into Squares. Place dessert in freezer about 1 hour before cutting into squares to serve.
Special Extra
Drizzle each plate with melted BAKER'S Semi-Sweet Chocolate before topping with dessert square. Sprinkle with crushed candy canes or additional crushed OREO Cookies.
WHISK cream cheese, sugar and 2 Tbsp. milk in medium bowl until blended. Stir in 1-1/4 cups COOL WHIP; spread over crust.
BEAT pudding mixes and 3-1/4 cups milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened; cover with remaining COOL WHIP. Refrigerate 4 hours.
Kraft Kitchens Tips
Size-Wise
Enjoy this dessert on a special occasion, but stick to the serving size of this rich treat. How to Easily Cut Into Squares. Place dessert in freezer about 1 hour before cutting into squares to serve.
Special Extra
Drizzle each plate with melted BAKER'S Semi-Sweet Chocolate before topping with dessert square. Sprinkle with crushed candy canes or additional crushed OREO Cookies.
Frozen JELLO No Bake Peanut Butter Cups
Prep Time: 15 min
Total Time: 2 hr 15 min
Makes: 12 servings, 1 dessert cup each
Total Time: 2 hr 15 min
Makes: 12 servings, 1 dessert cup each
Ingredients:
1 pkg. (16.1 oz.) JELL-O No Bake Peanut Butter Cup Dessert
1/4 cup (1/2 stick) margarine or butter, melted
1-1/3 cups cold milk
Directions:
MIX Crust Mix and margarine thoroughly with fork until crumbs are evenly moistened. Press firmly onto bottoms of 12 foil-lined medium muffin cups. Set aside. POUR milk into deep medium bowl. Add Filling Mix and contents of Peanut Butter packet. Beat with electric mixer on low speed 30 sec. Increase mixer to high speed; beat an additional 3 min. (Do not under beat.) Spoon this mixture into prepared muffin cups. Place Topping Pouch in hot water 30 sec. Knead 30 sec. Squeeze topping equally over filling in cups.
Freeze for 2 hours or until firm. Store, it covered, in freezer up to 2 weeks.
Kraft Kitchens Tips:
Size It Up
With their built-in portion control, these peanut butter cups make a great treat!
With their built-in portion control, these peanut butter cups make a great treat!
Frozen No Bake OREO® Cups
Substitute JELL-O No Bake OREO Dessert for the JELL-O No Bake Peanut Butter Cup Dessert. Prepare Crumb mixture as directed on package; press firmly and evenly onto bottoms of 12 foil-lined medium muffin cups. Prepare filling as directed on package; spoon evenly over crusts. Top with the reserved cookies. Freeze 2 hours or until firm. Store, covered, in freezer up to 2 weeks.
Substitute JELL-O No Bake OREO Dessert for the JELL-O No Bake Peanut Butter Cup Dessert. Prepare Crumb mixture as directed on package; press firmly and evenly onto bottoms of 12 foil-lined medium muffin cups. Prepare filling as directed on package; spoon evenly over crusts. Top with the reserved cookies. Freeze 2 hours or until firm. Store, covered, in freezer up to 2 weeks.
Well I hope this get your juices flowing. I am going to try this Oreo cookie one right away…I wonder why that one?
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