In this video, Betty demonstrates how to make a perfect (and healthy) Fourth of July dessert–her Strawberry-Blueberry Parfait! It is colorful (red, white, and blue), dramatic, and delicious! And super easy to make!!!
Ingredients:
2 cups fresh strawberries, washed, dried (with paper towel), and quartered
2 cups fresh blueberries, washed and dried
2 tablespoons Splenda (or sugar or other artificial sweetener)
1 carton strawberry glaze (I used sugar-free.)
8 oz. carton frozen whipped topping, thawed (I used fat-free.)
Instructions:
Add 1 tablespoon of Splenda to 2 cups strawberries and stir. Also add 1 tablespoon of Splenda to 2 cups of blueberries and stir. For a pretty parfait, you will need an appropriate clear glass. I used a sundae glass.
In the bottom, place a small amount of whipped topping. Next, put a few small strawberry slices, followed by strawberry glaze. Then, put a few blueberries on top of the glaze. When you put these layers in the glass, make sure that each layer can be seen all around the glass. Repeat this layering, up to the last layer.
For the last layer, place a generous amount of whipped topping, and then top it off with strawberry slices and blueberries (no glaze, because it would kill the effect of the whipped topping at the top). Done! It’s that easy! It is perfect for the 4th of July, but is very elegant for a fancy summer party!! Happy 4th!!!
In this video, Betty makes another patriotic dessert for Independence Day–a Blackberry/Raspberry Fruit Pizza! It’s red, white, blue, and yummy–perfect for a 4th of July celebration with family and friends!
Ingredients:
16.5 oz. roll of refrigerated sugar cookie dough
15 oz. can ready-to-serve vanilla frosting
1 pint fresh blackberries, washed and dried with paper towel
2 pints fresh raspberries, washed and dried with paper towel
Directions:
Slice a 16.5 oz. tube of refrigerated cookie dough into 1/2-inch slices and place them on a round Pyrex pizza dish. (If you don’t have a pizza dish, just place the dough slices in a circle in a baking pan.)
Use your fingers to press the dough slices together evenly, forming one big cookie. Make sure that the thickness of the cookie is uniform throughout.
Bake your large cookie at 350-degrees for 10 to 12 minutes.
When it’s done, remove it from the oven and let it cool completely. (You may put it in the refrigerator to cool quickly, after it has cooled a bit initially.) When your big cookie is cool, spread the entire 15 oz. can of vanilla frosting evenly on top of it.
Place your washed and dried pint of blackberries carefully at the center of the pizza, on top of the frosting in a circle.
Next, place your 2 pints of raspberries in a ring around the blackberries on top of the frosting.
Done!!! It’s that quick and easy!!! Cover with plastic wrap and refrigerate until ready to use. When ready to serve, cut the “pizza” into wedges, and serve them on nice serving plates. Have a safe and happy 4th of July holiday!
This recipe for Betty’s Peanut Butter Fudge looks pretty easy to prepare and oh so good! Although I haven’t tried it yet… it’s definitely on my short list!
In this video, Betty demonstrates how to make her Extra Special Peanut Butter Fudge recipe. It makes a huge amount of fudge, it is delicious, and it doesn’t require beating! It’s a “no-fail” recipe, if prepared according to these directions!
Ingredients
4 cups sugar
dash of salt
12 oz. can evaporated milk (1 1/2 cups)
10 oz. marshmallow creme (I used 10 oz. out of a 13 oz. jar.)
28 oz. jar creamy peanut butter
buttered 13-inch by 9-inch Pyrex dish (I sprayed my dish with Canola spray.)
Directions
In a heavy saucepan, combine 4 cups sugar, a dash of salt, and a 12 oz. can of evaporated milk. Place over medium heat, and bring to a boil. When rapidly boiling, turn the heat to low and cook for 7 minutes, stirring constantly.
Remove from heat and stir in 28 oz. creamy peanut butter and 10 oz. marshmallow creme. Stir until all of the peanut butter and marshmallow creme have been incorporated into the cooked sugar-evaporated milk mixture.
Immediately pour into a buttered 9-inch by 13-inch Pyrex dish. Let the fudge cool, and then cut it into cubes. (You may refrigerate the dish to speed things up.) The results are fantastic! This fudge always gets rave reviews!!!
This delicious Peach Cobblerrecipe will be a perfect addition to your Thanksgiving dessert menu. I have a serious weakness when it comes to peach cobbler and Pamela Holmes is responsible for each and every excess pound I wind up wearing this week!
Ingredients
1 stick salted butter
1 cup sugar
1 14-oz can peaches
1 box Cook & Serve Vanilla Pudding (do not use instant pudding)
1 tsp vanilla extract
Directions
Add butter and sugar to a cool pot and use the lowest setting so you don’t burn the butter.
When melted, add the peaches and the entire package of vanilla pudding and vanilla extract. Stir until well-combined and beginning to thicken.
Add 1/2 teaspoon each cinnamon, nutmeg, and ginger to your taste.
Preheat oven to 425-degrees.
Premade pie crust (2).
Lay one crust over your pie dish and make sure that it goes all the way up and a little over the sides.
Add peach mixture to crust and cover with second crust. Play with the dough a bit to enlarge it before placing on top of the peach mixture.
Crimp the edges of the crust together in a decorative design. Cut vent holes in the top crust for air to escape. Brush the top and crust edges with melted butter.
Put aluminum foil around the perimeter of pie to keep edges from burning.
Sprinkle the top with regular granulated sugar.
Bake at 425-degrees for about 30 minutes until the crust is nice and crunchy and flaky.
Allow the cobbler to rest, then serve with ice cream or top with whipped cream.
Here’s a quick and easy Apple Fries recipefrom Chef Jason Hill that is a rare find. The cream cheese dipping sauce is a delicious accompaniment that will have you licking your fingers!
Ingredients for Dipping Sauce
1/4-cup whipped cream cheese
1/4-cup marshmallow creme
dash of pumpkin pie spice
Directions
Add ingredients to a mixing bowl and whip with a wire whisk until creamy.
Core and peel the apple (looks like Granny Smith in the video) and slice into your favorite french fry shapes.
Place about 1/2-cup cornstarch in another bowl and coat apple slices well.
Use a sieve to shake off excess cornstarch.
Place the apple fries into a deep-fryer pre-heated to 375°F for 3 minutes or until golden in color.
Remove fries and place into a bowl lined with paper towels to absorb any cooking oil.
Sprinkle fries with 1/4-cup granulated sugar mixed with 1/4-teaspoon cinnamon.
Place the apple fries in your favorite serving dish and enjoy.
