Fat Frog Diary

https://insanelygoodrecipes.com/lemon-icebox-pie/   Lemon Icebox Pie Course:  Dessert Cuisine:  American Servings 8 servings Prep time 10 minutes Chill time 4 hours  Lemon icebox pie is like gliding your fork into a creamy ray of sunshine. It’s tart and sweet with a perfectly crumbly graham cracker crust.  Ingredients 1   (8 oz) block   cream cheese, softened 1   (14 oz) can   sweetened condensed milk 1⁄2   cup   freshly squeezed lemon juice (about 3-4 lemons) Zest of 2 lemons 1   (9 inch)   prepared graham cracker crust whipped cream or whipped topping for garnish, optional Instructions In a large bowl, beat the cream cheese with an electric mixer until smooth. Scrape the sides and bottom of the bowl and beat again until lump-free. Add the sweetened condensed milk and blend until smooth. Then, add the lemon juice and zest and stir until thoroughly combined. Pour the filling into the graham cracker crust, smooth the top wi...

You hardly need more instruction than this. Impossible Pies really do seem like a miracle, making their own crust.  Notes:  I personally love coconut and don't just "sprinkle a little" on top. My coconut fills the pie pan before the filling goes in! I serve this pie cool in summer and warm in winter.  If your pie isn't completely set after 40 minutes, turn off the oven but don't remove the pie. Let coast to its final destination in the cooling oven. The pie is done when it doesn't jiggle in the center.  Disclaimer: I am not a chef, nor a licensed food service professional of any kind. I'm a grandmother who loves to cook and loves efficient cooking. Anything I post has been checked out by me, but in no way do I guarantee that my suggestions will work for you. YMMV (Your mileage may vary.) Some links may give the original poster a small commission on products sold via the link. Lena Austin www.fatfrogdiary.blogspot.com

  Crock Pot Gingerbread Despite the lengthy list of ingredients, this is a very easy recipe.  Pre-measure all the ingredients, and have them handy to toss in, once the butter and sugar have been beaten together. They aren't kidding when they tell you to spray the inside of the slow cooker with cooking spray. Don't neglect this step or  think you can get away with a "healthier" oil.  Notes: 1. If you are using a regular slow cooker, this would be a good time to use a timer so that the three hours of cooking time don't begin until three hours before you want to serve. For instance, if I poured my ingredients into the slow cooker at 8 AM, but I don't want to serve dessert until 7 PM, then I would set the timer to start the slow cooker at 4 PM. Some newer slow cookers now have the timer built in, and that's handy!  2. Topping with whipped cream and orange peel is mind-blowing. Yes, Cool Whip is fine if that's all you have time for. Don't be ashamed. ...

Wiggly-Worm Baked Apples Baked apples made spooky. Notes: 1. Gummy Worms are easy to find on Amazon. I'm too lazy to make up the Jello Jigglers recipe and pour it into straws to make my own worms, but you could if you need a sugar-free alternative. Allow one extra day to make the worms if making homemade. 2. Use scissors to cut up the apricots. It's faster than gumming up your knives.  Sources 1. How to make Jello Jiggler worms:  Bowl of Worms: How to Make Jello Worms (onelittleproject.com) Disclaimer: I am not a chef, nor a licensed food service professional of any kind. I'm a grandmother who loves to cook and loves efficient cooking. Anything I post has been checked out by me, but in no way do I guarantee that my suggestions will work for you. YMMV (Your mileage may vary.) Some links may give the original poster a small commission on products sold via the link. I personally am not an affiliate, nor do I earn commissions on products. The links provided are examp...

Pumpkin Mousse Pumpkin everything for the next two months! This is a delicious creamy cool dessert that's perfect if the weather is warm, but you are still in the pumpkin mood.  Notes: 1. Whip the whipping cream up first and set aside in the fridge, or at least whip it up while the pumpkin is baking.  2.  The pumpkin itself is cooked mainly to provide a safe vessel for the mousse to be served from. It's not cooked thoroughly, so it will hold its shape but still be safe. You can do without the pumpkin serving vessel and just use any food safe bowl you might have that works with your Halloween theme.  ************** Disclaimer: I am not a chef, nor a licensed food service professional of any kind. I'm a grandmother who loves to cook and loves efficient cooking. Anything I post has been checked out by me, but in no way do I guarantee that my suggestions will work for you. YMMV (Your mileage may vary.) Some links may give the original poster a small com...

Gooey Caramel Apple Bars Intro: For the church fellowship hour, or feeding the kids after decorating for Halloween, these are great. This recipe yields 2 dozen, so be prepared to share.  Notes: 1. This recipe hearkens back to Ye Olden Days when many desserts were served as a two-crust "pie" that literally stood on its own.  2. Cool the 15x10 baking dish thoroughly to allow all that gooey caramel apple filling to soak in and firm up a bit or you'll have a lava-hot gooey mess. This is a safety concern, since many of us have a "Sneaky Pete" who will try to abscond with a cookie without permission.  Disclaimer: I am not a chef, nor a licensed food service professional of any kind. I'm a grandmother who loves to cook and loves efficient cooking. Anything I post has been checked out by me, but in no way do I guarantee that my suggestions will work for you. YMMV (Your mileage may vary.) Some links may give the original poster a small com...

Yogurt Filled Chocolate Cauldrons These are not as difficult as they look! Use foil muffin cup liners because the paper ones won't stand up to the challenge. Make the chocolate cauldrons thick so they're easier to handle.  Notes: 1. Make the cups in advance. You can either use the method above or use Wilton Candy Melts.  2. The candy sticks mentioned above can sometimes be found under the name Pocky. 3. There are many sources of paste food coloring including Wilton, Michaels, and Amazon. I'm a Wilton snob, but that's my experience. YMMV!  Sources 1. Pocky Sticks-  Glico Pocky Chocolate Covered Biscuit Sticks 2.47oz : Target 2. Wilton Candy Melts:  Candy Melts (wilton.com) Disclaimer: I am not a chef, nor a licensed food service professional of any kind. I'm a grandmother who loves to cook and loves efficient cooking. Anything I post has been checked out by me, but in no way do I guarantee that my suggestions will work for you. YMMV (Your mileage m...

Mixed Berry Crumble My DP Dave can be difficult to please because he's a former professional cook. He's not afraid to offer praise and criticism when it comes to a new dish. This is one of the few that only got one response: a moan of pleasure and an empty plate.   This is the beauty of impossibly easy pies from Bisquick. An internet search will give you many choices.  RECIPE INGREDIENTS Streusel:    1/2 cup Bisquick 1/4 cup packed brown sugar 1/4 cup chopped nuts 2 Tablespoons cold butter or margarine *** Pie Filling:  1 12-oz bag frozen mixed berries 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg *** The Magic of Impossible Pies: 1/4 cup Bisquick 1/2 cup sugar 1/2 cup milk 1 Tablespoon butter 2 eggs METHOD 1. Mix the streusel in a small bowl and set aside. Heat oven to 325F.  2. While the original recipe calls for a pie pan or 8x8 baking dish, I recommend muffin tins. Spray your chosen baking dish with cooking spray.  3. Mix the berries, ...

Black Cat Dippers and Pumpkin Pie Dip Intro:  Refrigerator pie dough makes this easy.  Notes:  1. Watch the pie pastry dough cats carefully. I burned the edges of the first set. Have extra dippers like ladyfingers and other plain, non-crumbly cookies ready.  2. To avoid double-dipping and other sanitation sins, serve the dip in individual cups like 9-oz paper cups with a Halloween theme.  Paper cups make clean-up easier.  Sources: Taste of Home Halloween, October 5, 2010 Disclaimer: I am not a chef, nor a licensed food service professional of any kind. I'm a grandmother who loves to cook and loves efficient cooking. Anything I post has been checked out by me, but in no way do I guarantee that my suggestions will work for you. YMMV (Your mileage may vary.) Some links may give the original poster a small commission on products sold via the link. I personally am not an affiliate, nor do I earn commissions on products. The links provided are examp...

Ranch Pudding (4) RANCH PUDDING - This is AMAZING! Cooking the Books - YouTube Like me, this creator on YouTube loves vintage cooking. I just happen to be old enough to remember some of these recipes from my youth. This recipe happens to be one of them. Why re-invent the wheel when she does it so well with a video? This is a cozy recipe perfect for cool fall evenings. It's not really a pudding as we Americans think of it, but more of the British "pudding" as dessert.  RANCH PUDDING 2c brown sugar, packed 2.5c water 2T butter 1/2c milk 1.25c Bisquick 1c raisins or chopped dates 1/2c to 1c chopped nuts 1t vanilla Heat oven to 350. Mix in saucepan 1c brown sugar, water, and butter. Boil for 5 minutes. Pour into 8" square pan. Mix in bowl: 1c brown sugar, milk, Bisquick, raisins or dates, nuts, and vanilla. Spoon batter on top of sugar mixture. It will sink into the liquid and spread out as it bakes. Bake for 45 minutes. Serve warm. Notes: 1. Serve it warm. It...

  Grim Galette with Reduction Image Can you believe the skulls are pears? This recipe is so insanely good, I lifted it from Ghoul at Heart's website without a second thought. However, I want to give her full credit for the recipe, and I urge you to check out the site. Genius! The link is below, in Sources.  Equipment 1 pastry blender 1 apple corer 1 mini heart cookie cutter Ingredients Chocolate Galette dough 2   cups   all-purpose flour ¼   cup   cocoa powder 2   tbsp.   sugar 1   tsp.   salt 3   tbsp.   packed brown sugar ¾   cup   butter, cold and cut into ¼-inch slices 6-8   tbsp.   ice water Macerated Pears 3-4   pears, cored, peeled and halved 2   cups   Chambord Black Raspberry liqueur 1   cup   dry red wine (for color) Raspberry Jam filling 2½   cups   raspberries 1   cup   sugar ¼   cup   water 1   tbsp.   corn starch sliced...