Chocolate, Strawberry, and Banana Milkshake

My daughter just got braces and her mouth and teeth are hurting her badly. To cheer her up this afternoon, after an excruciating orthodontist appointment, I made her a chocolate, strawberry, and banana milkshake. She wanted just chocolate but I decided to throw some fruit in to make it semi healthy. Both she and my son really loved their milkshakes and thankfully it made her sore mouth feel a

Blueberry Pop Tarts

I had leftover blueberry pie filling and a couple of pie crusts in the refrigerator. I decided to make my kids an extra special after school snack so I made them homemade blueberry pop tarts. They couldn't be any easier to make, they took little time to cook, and they made my kids VERY HAPPY. You can't beat that! Blueberry Pop Tarts:Recipe and photos by For the Love of Cooking.net1 cup blueberry

Mini Peach Pies

I picked up some beautiful peaches from a local Oregon farm that I couldn't wait to bake into a pie. We were invited to a friends house for a pool party and barbecue so instead of one pie, I decided to bake mini peach pies. I didn't have a lot of time so I just used store bought pie crust. One of my friends is allergic to peaches (poor thing) so I decided to make a few mini blueberry pies for her

Strawberry Shortcake Kebabs with Vanilla Bean Whipped Cream AND Giveaway Winner

I wanted something simple and light to serve for dessert to our dinner guests. I placed some pound cake and fresh strawberries onto skewers then made homemade vanilla bean whipped cream. Each person was served a skewer and a side of whipped cream for dipping. This dessert took less than 10 minutes to make and was loved by all - adults and children. A quick and fun dessert can't be beat!

95. Easiest Peanut Butter Cookies

From 2007 Southern Living Annual Recipes

When I woke up this morning, it was still snowing (more than 24 hours...in Birmingham!), so I felt like cocooning...and cooking. 

I picked these cookies because I had all of the ingredients on hand, and even though I'm not a big sweets eater, I love a PB cookie.

While these were yummy, they had a little bit of a different consistency (because of no flour?)...crumbly and a little grainy from the sugar.

1 cup peanut butter

1 cup sugar

1 large egg

1 tsp. vanilla extract

Stir together ingredients in a large bowl until combined; shape dough into 1-inch balls. Place balls 1 inch apart on ungreased baking sheets, and flatten gently with tines of a fork. Bake at 325° for 15 minutes or until golden brown. Remove to wire racks to cool. Makes about 30 cookies.

87. Microwave Chocolate Fudge

From 2002 Southern Living Annual Recipes

I think my co-workers are loving this challenge...brought in another treat for them today with this recipe.

The SL site said, "The milk chocolate morsels give this fudge a Tootsie Roll-like flavor," and I can see that. They had a nice chewy texture with a creaminess, as well. I think it's the milk chocolate that makes these not as rich, which I enjoy. I'll add nuts on the next batch I make.

I'm not a "baker," so I especially enjoyed how easy these were to make by using the microwave.

3 cups milk chocolate morsels

1 (14-ounce) can sweetened condensed milk
1/4 cup butter or margarine, cut into pieces

Combine all ingredients in a 2-quart glass bowl. Microwave chocolate mixture at MEDIUM (50% power) 5 minutes, stirring at 1 1/2-minute intervals. Pour into a greased 8-inch square dish. Cover and chill 8 hours; cut into 1 1/2-inch squares. Store in refrigerator.

79. Crunchy Pecan Pie Bites

From 2008 Southern Living Annual Recipes

For my family, dessert isn't a big deal. We're much more interested in savory food, but we've learned to add in sweets as we've gained members over the years who won't accept having no dessert.

These were the perfect end to Thanksgiving meal...instead of tackling a full piece of pecan pie after a big dinner, these are ideal tidbits of a little something sweet. The original recipe makes six dozen, but it was easy to third.

They're flaky, crunchy, sticky, chewy bites...all the goodness of pecan pie in prettty little  packages.

3 cups chopped pecans

3/4 cup sugar
3/4 cup dark corn syrup
3 large eggs, lightly beaten
2 tablespoons melted butter
1 teaspoon vanilla extract
1/8 teaspoon salt
5 (2.1-oz.) packages frozen mini-phyllo pastry shells

Preheat oven to 350º. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.

Stir together sugar and corn syrup in a medium bowl. Stir in pecans, eggs, and next 3 ingredients.

Spoon about 1 heaping teaspoonful pecan mixture into each pastry shell, and place on 2 large baking sheets.

Bake at 350º for 20 to 22 minutes or until set. Remove to wire racks, and let cool completely (about 30 minutes). Store in an airtight container for up to 3 days.

76. Eggnog Pound Cake

From 2009 Southern Living Annual Recipes

I've been hanging on to this recipe all year, waiting for eggnog to hit the shelves, which I mistakenly thought happened after Thanksgiving.

This cake is a such a surprise in your mouth. It looks like a traditional pound cake, so that's what you're expecting, and then you're hit with the rich, creamy, decadent flavor of egg nog, which takes this dessert to a higher level. What a perfect addition to any holiday gathering. It just tastes like Christmas.

My only complaint was that this over-browned in my oven, which always cooks true, so I will decrease the cooking time next go-round.

1 (16-oz.) package pound cake mix

1 1/4 cups eggnog
2 large eggs
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon vanilla extract

Preheat oven to 350°. Beat all ingredients together at low speed with an electric mixer until blended. Increase speed to medium, and beat 2 minutes. Pour into a lightly greased 9- x 5-inch loaf pan.

Bake at 350° for 1 hour to 1 hour and 5 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).