Revolutionary Berries!
Make this easy delicious treat.
Difficulty - Extremely easy
*Makes 35-45 decorated berrries
Ingredients
-12 oz. white chocolate chips
-blue sugar/edible glitter
-strawberries
Directions
1. Melt 12 ounces of white chocolate chips in a microwave according to the package directions.
2. After rinsing make sure the berries are dry.
3. Dip strawberries into the chocolate and blue sugar.
4. Set them to harden on waxed paper.
5. Enjoy!
The Cattail Creek Café
Sharing The Best Dessert Recipes
Wednesday, June 27, 2012
Monday, June 18, 2012
Summer Desserts - Mint Chip Ice Cream Pie
Ingredients
- 8 ounces chopped semi-sweet chocolate, melted
- 4 cups crisped rice cereal
- 2 pints mint chocolate-chip ice cream, slightly softened
Directions
1. In a large bowl, combine the chocolate and cereal until the cereal is completely coated. Transfer to a 9-inch springform pan. Press the mixture into the bottom and 1 inch up the sides of the pan. Freeze just until firm, 5 to 10 minutes.
2. Spread the ice cream in the prepared crust and freeze, covered, until firm, for at least 2 hours and up to 3 days.
Sunday, June 10, 2012
Fathers Day - Cherry Bomb BBQ Chicken
Cherry Bomb Chicken, does not really have cherries. Cherry tomatoes are a base for the brine. Spicy, flavorful grilled chicken.
Ingredients
- 1 quart cold water
- 1/3 cup kosher salt
- 1/2 cup white sugar
- 1 (4 pound) whole chicken, cut into 4 pieces
- 1 pint cherry tomatoes
- 3 habanero peppers, seeded
- 4 cloves garlic
- 1/2 teaspoon ground allspice
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 1 tablespoon vegetable oil
- 2 tablespoons prepared Thai sweet chili sauce
Directions
- Combine water, kosher salt, and sugar in a saucepan over low heat; cook until sugar and salt dissolve, 4 to 5 minutes. Set aside to cool to room temperature.
- Score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep. Place chicken pieces in a large bowl or lidded container.
- Puree cherry tomatoes, habanero peppers, garlic, and allspice with the salt and sugar mixture in a blender until smooth.
- Pour tomato brine over chicken pieces, making sure all pieces are covered. Refrigerate 4 to 6 hours.
- Remove chicken pieces and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Combine thyme, cumin, black pepper, cayenne pepper, and oil in a small bowl.
- Brush each chicken piece with thyme and oil mixture.
- Cook chicken, skin side down, on the preheated grill for 1 to 2 minutes. Turn each piece and move to indirect heat. Cook until well-browned and meat is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Brush each piece with Thai sweet chile sauce. Transfer to a plate and allow chicken to rest for 10 minutes before serving.
[Allrecipes]
http://allrecipes.com/video/588/cherry-bomb-bbq-chicken/detail.aspx
Sunday, May 13, 2012
Mothers Day - Blueberry French Toast
Overnight Blueberry French Toast
This recipe is from allrecipes.com.
Approx. Total Time: 2 hrs.Difficulty: Medium Hard
Ingredients
- 12 slices day-old bread, cut into 1 inch cubes
- 2 (8 ounce) packages cream cheese, cut into 1 inch cubes
- 1 cup fresh blueberries
- 12 eggs, beaten
- 2 cups milk
- 1 teaspoon vanilla extract
- 1/3 cup maple syrup
- 1 cup white sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 cup fresh blueberries
- 1 tablespoon butter
Directions
- Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
- In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
- Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
- Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
- In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast
Sunday, March 25, 2012
Easter Desserts - Easter Egg Cookies
Easter Egg Cookies
This recipe is from myrecipes.com.
Add more color to Easter with these colorful egg shaped and beautifully decorated sugar cookies! Decorate with jelly beans, m&ms, etc. Try this recipe and get in the Easter spirit!
This recipe is from myrecipes.com.
Add more color to Easter with these colorful egg shaped and beautifully decorated sugar cookies! Decorate with jelly beans, m&ms, etc. Try this recipe and get in the Easter spirit!
Ingredients
- Cookies:
- 1 1/2 cups all-purpose flour (about 6 1/2 ounces)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup butter, softened
- 1 teaspoon vanilla extract
- 1 large egg
- Icing:
- 2 cups powdered sugar
- 3 tablespoons fat-free milk
- 1/4 teaspoon vanilla extract
- Food coloring (optional)
- Preparation
- 1. To prepare cookies, spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk.
- 2. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Beat in 1 teaspoon vanilla and egg. Add flour mixture, beating at low speed until blended.
- 3. Place dough between two sheets of plastic wrap. Roll dough to a 1/4-inch thickness. Chill 1 hour.
- 4. Preheat oven to 375°.
- 5. Cut dough with a 2 1/4-inch egg-shaped cutter. Place cookies on a baking sheet lined with parchment paper. Bake at 375° for 8 minutes or until edges of cookies are browned. Cool cookies 1 minute on pan. Remove cookies from parchment; cool completely on a wire rack.
- 6. To prepare icing, combine powdered sugar, milk, and 1/4 teaspoon vanilla; stir until smooth. Add food coloring, if desired. Stir well. Spread or pipe icing onto cookies.
Thursday, December 29, 2011
For New Years - Dessert Crepes
Try out this easy crepes recipe and let them top it with their favorite toppings!
Dessert Crepes
Skillet over medium heat
Total time: 30 mins. (NOT including hour refrigerator time)
Easy
Ingredients
-2 eggs
-1 c. milk
-2/3 c. flour
-1/8 t. salt or a pinch
-1 1/2 t. vegetable oil
Directions
1. Combine eggs, milk, flour, salt, and oil in a blender until smooth
2. Refrigerate for 1 hour
3. Heat a skillet over med-high heat
4. Pour 1/4 c. crepe batter into pan
5. Tilt skillet to completely cover the bottom with crepe
6. Cook for 2-5 mins. turning once until golden
7. Repeat, and repeat again....again.....
8. Enjoy with toppings!
Topping Ideas
-Strawberries
-Bananas
-Pineapple
-Jam
-Whipped cream
-Chocolate sauce
-Powdered sugar
Recipe source, thanks to: http://allrecipes.com/recipe/crepes-2/detail.aspx
Dessert Crepes
Skillet over medium heat
Total time: 30 mins. (NOT including hour refrigerator time)
Easy
Ingredients
-2 eggs
-1 c. milk
-2/3 c. flour
-1/8 t. salt or a pinch
-1 1/2 t. vegetable oil
Directions
1. Combine eggs, milk, flour, salt, and oil in a blender until smooth
2. Refrigerate for 1 hour
3. Heat a skillet over med-high heat
4. Pour 1/4 c. crepe batter into pan
5. Tilt skillet to completely cover the bottom with crepe
6. Cook for 2-5 mins. turning once until golden
7. Repeat, and repeat again....again.....
8. Enjoy with toppings!
Topping Ideas
-Strawberries
-Bananas
-Pineapple
-Jam
-Whipped cream
-Chocolate sauce
-Powdered sugar
Recipe source, thanks to: http://allrecipes.com/recipe/crepes-2/detail.aspx
Thursday, December 8, 2011
Holiday Favorites- Gingerbread Sandwich Trees
Gingerbread Sandwich Trees
Preheat oven 325*
Bake time 8-10 mins.
Start-finish/total time: 1 1/2 hrs. (3 with cooling and refridgerating)
Difficulty - Hard
<Very Good!>
<Very Good!>
Ingredients
-3/4 c. butter, softened
-1 c. packed brown sugar-1 egg
-3/4 c. molasses
-4 c. flour
-3 t. pumpkin pie spice
-1-1/2 t. baking soda
-1-1/4 t. ground ginger
-1/4 t. salt
-M&M's miniature baking bits
-3/4 c. vanilla frosting
-1/4 c. confectioners' sugar
-Green food coloring (optional)
Directions
1. In a large bowl, cream butter and brown sugar until light and fluffy
2. Add egg and molasses
3. Combine the flour, pumpkin pie spice, baking soda, ginger and salt; gradually add to creamed mixture and mix well
4. Cover and refrigerate for about 2 hours or until easy to handle
5. On a lightly floured surface, roll dough to 1/8-in. thickness
6. Cut with a floured 3-in. tree-shaped cookie cutter
7. Place 2 in. apart on ungreased baking sheets
8. Gently press baking bits into half of the cookies
9. Bake (325, 8-10) or until the edges are firm
10. Remove to wire racks to cool completely
for the Frosting
- 1. In a small bowl, combine frosting and confectioners' sugar until smooth; tint green if desired. Spread over the bottoms of plain cookies; top with decorated cookies
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