Triple Berry White Chocolate Smoothie starts with Driscoll's farm fresh berries

Photo/Recipe by Vicki Arsenault

I was so excited on Christmas to find a brand new Ninja blender under the tree! I could hardly wait to try out all my favorite smoothies.

When it comes to smoothies, most have a common ingredient. Fruit. And for me - fruit is a must to every great smoothie. Fresh, red ripe, sweet strawberries are the start of all my favorites. But whether I’m using just strawberries or a variety of berries, one name that is on almost all the berries in my refrigerator is Driscoll’s. 

Most people probably don’t think smoothies when planning meals or snacks. But if you want to get your family on board with getting more fruits and vegetables into their day - you may want to rethink the smoothie.

A recent survey sponsored by Driscoll’s - a family owned business for over a 100 years - revealed 97 percent of those surveyed, indulge in between-meal nibbling. Three fourths of those say they should be making healthier snack choices. People who snack between the hours of 2 p.m. and 4 p.m. reach for fruit, according to the survey.

Driscoll’s works with independent farmers to produce the highest quality, premium berries in the world. Whether you reach for a hand full of fresh fruit for that afternoon pick-me-up or get your healthy snack in a creamy, fresh and fruity smoothie - be sure to hit the grocery aisle and pick up a variety of fresh wholesome Driscoll berries. 

You'll get all these nutrients from Driscoll's Berry Farm fresh berries. And if you want to add even more nutrition don’t be afraid to throw in a little protein powder or flax seed.

Strawberries: Vitamin C; potassium; fiber; iron; protein

Raspberries: Fiber; vitamin C; iron; calcium; protein,

Blueberries: Antioxidant protections; vitamin C, A; iron

What’s not to love!

Triple Berry White Chocolate Smoothie

INGREDIENTS

2 cups Driscoll's strawberries

Photo by Vicki Arsenault

8-oz package Driscoll's red raspberries

1 cup Driscoll's blueberries

2 cups Vanilla Almond milk

1 cup Nestle White Chocolate chips

DIRECTIONS
Rinse and cut strawberries into quarters - enough strawberries to make 2 cups. If using medium or small berries only cut into halves. Rinse and drain the raspberries and blueberries. Pat dry and place berries (in separate containers) into freezer. Berries should be completely froze, a couple hours should be fine. To save time, berries can be prepared the day before and frozen for future use. You should remove the berries from the freezer about a half hour before using so that the berries are not sticking together. Use can use a knife to gently separate large clumps.
Measure out 1 cup of the white chocolate chips (do not freeze) and 2 cups of cold Vanilla Almond milk.

Using a high powered blender (as I stated above, I love the Ninja - works fantastic for a very well blended Smoothie) pour 1 cup of the Vanilla Almond milk and white chocolate chips in blender. Add half of each container of berries and blend until you have small chunks. Add remaining Vanilla Almond milk and berries and blend until completely smooth. During the final blending process, you may want to stop about halfway and using a spatula, push down any large chunks of berries.

Pour Smoothie into serving glasses, garnish and serve. For this recipe I garnished with red raspberries and 2 tablespoons of melted white chocolate chips drizzled over the top.

Thinking about Valentine’s Day - this recipe, provided by Driscoll’s is straight from the “Heart”.

In just 20 minutes you can treat your “Sweetie” to the perfect pair for Valentine’s Day - fruit and chocolate!

Chocolate Covered Strawberries with Sprinkles

Chocolate Covered Strawberries with Sprinkles.
Photo/Recipe courtesy of Driscoll.

INGREDIENTS

1 package (16 ounces) Driscoll's Long Stem Strawberries, if available

6 ounces semisweet chocolate (chips, chunks or chopped bar chocolate)

1 package (2.5 ounces) Sprinkles

DIRECTIONS

Rinse and dry the strawberries. Make sure you dry them well with a soft cloth. You do not want water on the berries when you dip them in chocolate.

Melting the Chocolate

Melting chocolate is a delicate but simple task that requires constant attention. Chocolate can burn quite easily, so it's important to melt at a low temperature, be patient and follow the right steps to ensure a bowl of smooth melted chocolate for dipping.

There are two trusted methods for melting chocolate: stovetop and microwave. The method you choose depends on your preference and comfort level, but you'll end up with the same result.

Stovetop

To melt chocolate on the stovetop, place chocolate in a double boiler over simmering water. If you do not have a double boiler, place a glass or metal bowl of chocolate over a pot of barely simmering water. The gentle steam from the hot water will slowly melt the chocolate while you stir constantly to help the chocolate melt evenly. Don't let any water from the pot get into the chocolate as the water will cause it to clump and "seize", not melting properly.

Microwave

To melt regular chocolate in the microwave, place chocolate in a glass bowl and microwave semi-sweet or bittersweet chocolate at medium (50%) power for 1 minute then stir and continue to microwave at medium (50%)power in 30 second intervals, stirring each time, until melted and smooth. The total time will depend on how much chocolate you are melting but should only be a couple minutes.

Dipping the Berries

Line a baking sheet with wax paper, parchment paper or aluminum foil. Place sprinkles in a shallow bowl or small plate right beside the baking sheet.

Hold berries by their stem or calyx (green leaves) and dip in bowl of melted chocolate, swirling until coated as much as you like. Gently shake off excess chocolate. Immediately dip chocolate covered berry in sprinkles. Place berry on prepared baking sheet to set. Repeat with remaining berries.

Place baking sheet of chocolate-covered berries in refrigerator to set for about 15 to 30 minutes. If leaving berries in refrigerator longer than 1 hour, condensation may occur.

Chocolate-covered berries are best served the day they are made. Chocolate will hold up at room temperature for about 2 hours, depending on the temperature where they are being served. If you need to store overnight, do so in the refrigerator and let berries sit at room temperature about 30 minutes before serving.

Thank you to Driscoll's for providing the berries for my recipe.

Submit your favorite recipe and win "125 Cheesecake Recipes" Cookbook

Would you like to win a great cookbook just by sending in your favorite recipe? My next cookbook giveaway is Aug. 31. Send me your favorite recipe and you'll be entered to win the "125 Best Cheesecake Recipes" cookbook. You'll find recipes that’ll please the novice and the seasoned baker. From a simple New York Style cheesecake and a variety of fruit, chocolate or savory to holiday and celebration cheesecakes.
Here's how to enter:
Email one of your favorite recipes to me at Vicki.Arsenault@oakpress.com or if you prefer, you can send by mail: Vicki Arsenault, The Oakland Press, 48 W. Huron St., Pontiac, MI 48342. If sending by mail, please include a contact number for questions or notifying the winner.
If you have a photo, please send that along with your recipe. 
Contact Vicki Arsenault at 248-745-4621 or email Vicki.arsenault@oakpress.com Follow me on Twitter @OCKidsKorner

Readers submit recipes; enter Cookbook Giveaway drawing

Readers shared their recipes to enter in the Cookbook Giveaway drawing.
Rho Blanchard says her Cheese Squares are fast and easy to make and light enough to make them just right after a meal.
Elegant Cheese Squares
1 cup graham cracker crumbs
3 tbsp. sugar
1/4 cup softened butter or margarine
1 8-oz pkg. cream cheese
1/2 cup sugar
1/2 cup milk
1 tsp. lemon juice
1 tsp. vanilla
1 1/2 cups thawed Cool Whip
Directions
Combine crumbs, 3 tbsp. sugar, 1/4 cup butter or margarine and mix well.
Press firmly into 8 inch square pan (bottom and up sides)
Bake at 350 degrees for 8 minutes
Beat cream cheese and blend with 1/2 cup sugar. Add milk, lemon juice and vanilla and blend. Add Cool Whip and spoon into crumb pan. Chill until set.
Garnish with lemon twist or mint leaves and enjoy.
Thank you, Rho Blanchard of West Bloomfield for your recipe.
Cherry Dessert
Ingredients
1-1/2 cups flour
1/2 cup margarine
1/2 cup sugar
1 can cherry pie filling
Directions
Cut margarine into flour and sugar. Add coconut and mix gently. Pat one-half of mixture in 8x8 inch pan. Cover with one can cherry pie filling. Sprinkle with remaining flour mixture.
Bake at 400 degrees for 30 minutes or lightly browned. Top with ice cream or whipped cream if desired.
Thank you, Robie Radford of White Lake.
Sinfully Simple Chocolate Dessert
1 pkg. devils food cake mix (baked according to directions in 9x13" pan) cut up into cubes
1 16-oz. Cool Whip ( 12 oz. can also be used without any problems)
3 small chocolate instant pudding, prepared according to directions
1 pkg. of Heath Bits
Directions
Layer in Large bowl (bigger than trifle bowl):
Cake cubes
Pudding
Cool Whip
Heath Bits
You can make either 2 or 3 layers. Serves a large amount
Refrigerate.
Thank you, Paulette Williams of Troy for your sinfully simple recipe.
Jacqueline Castine was featured in The Oakland Press many years ago with this recipe. She has this to say about her recipe: "While I was leading a senior citizen group in a game of mental health bingo, I overheard a woman tell her table mates about this dessert. I memorized it because I didn't have anything to write on at the moment. It has been featured on the front page food section of the Oakland Press and Neil Rubin's column on Easy Super Bowl recipes for guys to make at home.
Sander's Show Stopper Ice Cream Dessert
What you need
A spring form pan
A plain pound cake
1/2 gallon of butter pecan ice cream
1 small jar of Sander's milk chocolate fudge topping
4 chocolate toffee candy bars (Heath or Skor)
Directions
Crumble half of pound cake into bottom of pan and cover with half of the ice cream. Break up candy bars with a hammer and sprinkle half on top of the ice cream. Warm topping in microwave and drizzle half of fudge over layer in a lattice effect. Repeat layering ingredients.
Cover with foil or saran wrap and keep in freezer until ready to serve. Release spring form rim.
Serve this magnificent ice cream convection from the pan bottom.
Take your bows!
Note: If you have a large spring form pan, you can double the ingredients and serve 12-14.
Take your bows, Jacqueline. This sounds fantastic!
Sharon Giannangeli of Rochester Hills says this is a recipe that gets great accolades whenever she makes it. She often adds chocolate chips to the batter and eliminates the frosting. It still turns out moist and great!
Banana Cake
Preheat oven to 350
Grease and flour 1 Bundt pan or two 9" round pans.
Mix together first five ingredients and set aside.
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
2 cups flour
1 1/3 cup sugar
1/4 cup margarine softened
2 eggs
2-3 very ripe bananas mashed
1 cup sour cream
1 teas vanilla
1/4 - 1/2 cups chopped walnuts and/or 1 cup chocolate chips
Directions
Cream sugar and margarine together until light and fluffy. Add eggs and mix well. Add bananas, vanilla and sour cream. Stir in dry ingredients. Mix well. Fold in nuts and chocolate chips.
Pour into prepared pan and bake for approximately 45 minutes or until toothpick comes out clean. Cool in pan for 10 minutes. Using potholders, place serving dish inverted on top of cake and flip over. Cool before frosting (I don't frost as it is very moist but that is your choice. You can also sprinkle with powdered sugar)
Cream Cheese Frosting
1 8-oz cream cheese, softened
3-4 tbl. softened margarine or butter
1 tsp. vanilla
Dash salt
2 cups powdered sugar
Beat cream cheese and butter. Add sugar and beat until consistency you like. Add vanilla. If too thin, add more sugar. If too thick, add a bit of milk.
Crumb Topped Cowboy Coffee Cake
1 1/4 cup sifted flour
1/4 tsp. salt
1/3 cup shortening
1 cup sugar
Combine flour, salt, sugar and shortening until crumbly. Reserve 1/4 cup to sprinkle over top.
Add to above ingredients (not reserve):
1 tsp. baking powder
1/4 tsp. cinnamon
1/4 tsp. nutmeg
Mix thoroughly.
Add 1 egg well beaten
1/2 cup sour milk (Buttermilk)
Mix well.
Pour into waxed or parchment lined 9x9 square cake pan. Sprinkle reserved crumbs over top.
Bake at 375 degrees for 25-30 minutes.
Thank you, Jeanne Morse of White Lake for your recipe.
Barbara Conti submitted her recipe for homemade lemon curd. She says, this curd is so good you can spread it over your body (So, she's been told!)
Lemon Curd
Ingredients
1/2 cup unsalted butter
1 cup white sugar
3 eggs
Grated rind and juice of 2 fresh lemons
Directions
Melt butter in top part of a double sauce pan. Place over low heat and slowly add sugar, stirring until well blended. Gradually pour beaten eggs in the butter and sugar mixture. Continue stirring until mixture is light and creamy. Do not allow it to get very hot. Grate peel from lemons and add to the mixture. Squeeze the juice from the lemons and strain. Slowly add lemon juice while continuing to stir.
Place the pan over the lower part of the double saucepan, containing the boiling water. Over low heat, stir until the curd forms a film on the back of a spoon. Pour into clean, screw-top jars. About (3) 1/2 pint jars.
This curd can be used for cookies, tarts, cakes or pies.
Thank you, Barbara Conti of Waterford for your recipe.
Julie's 'Gourmet' noodles
Julie Walker offers up this very quick and simple spin on Ramen noodles.
1 pkg. Ramen noodles (any flavor)
Butter or margarine
Parmesan cheese
Pepper
Boil noodles according to directions, drain. Add butter or margarine to taste. Shake in pepper and Parmesan cheese of equal amounts. Mix well and enjoy.
Julie saves the flavor packets, included in the Ramen noodle package, to use in her favorite homemade noodle soups.
Thank you, Julie Walker for your recipe.
Here's how to enter:
Email one of your favorite recipes to me at Vicki.Arsenault@oakpress.com or if you prefer, you can send by mail: Vicki Arsenault, The Oakland Press, 48 W. Huron St., Pontiac, MI 48342. If sending by mail, please include a contact number for questions or notifying the winner.
If you have a photo, please send that along with your recipe.
Contact Vicki Arsenault at 248-745-4621 or email Vicki.arsenault@oakpress.com Find more of my recipes at www.theoaklandpress.com

Cookbook Giveaway: Reader submitted favorites - Banana Cake, Cowboy Coffee Cake and Sander's Show Stopper Ice Cream Dessert

Lucky winner of this cookbook to be announced today.

Banana Cake

Preheat oven to 350 

Grease and flour 1 Bundt pan or two  9” round pans

Mix together first five ingredients and set aside

1 tsp baking powder

1 tsp baking soda

3/4 tsp salt

2 cups flour

1 1/3 cup sugar

1/4 cup margarine softened

2 eggs

2-3 very ripe bananas mashed

1 cup sour cream

1 teas vanilla

1/4 – 1/2 cups chopped walnuts and/or 1 cup chocolate chips

Directions

Cream sugar, margarine together until light and fluffy.  Add eggs and mix well.  Add bananas, vanilla and sour cream.  Stir in dry ingredients.  Mix well.  Fold in nuts and chocolate chips.

Pour into prepared pan and bake for approximately 45 minutes or until toothpick comes out clean.  Cool in pan for 10 minutes.  Using potholders, place serving dish inverted on top of cake and flip over.  Cool before frosting (I don't frost as it is very moist but that is your choice. You can also sprinkle with powdered sugar)

Cream Cheese Frosting

1 8-oz cream cheese, softened

3-4 tbl softened margarine or butter

1 tsp vanilla

Dash salt

2 cups powdered sugar

Beat cream cheese and butter.  Add sugar and beat until consistency you like.  Add vanilla.  If too thin, add more sugar.  If too thick, add a bit of milk.

Sander’s Show Stopper Ice Cream Dessert

Jacqueline Castine of Bloomfield Hills was featured in The Oakland Press many years ago with this recipe. And has this to say about it:  “While I was leading a senior citizen group in a game of mental health bingo, I overheard a woman tell her table mates about this dessert. I memorized it because I didn’t have anything to write on at the moment. It has been featured on the front page food section of the Oakland Press and Neil Rubin’s column on Easy Super Bowl recipes for guys to make at home.

What you need

A spring form pan

A plain pound cake

1/2 gallon of butter pecan ice cream

1 small jar of Sander’s milk chocolate fudge topping

4 chocolate toffee candy bars (Heath or Skor)   

Directions   

Crumble half of pound cake into bottom of pan and cover with half of the ice cream. Break up candy bars with a hammer and sprinkle half on top of the ice cream. Warm topping in microwave and drizzle half of fudge over layer in a lattice effect.  Repeat layering  ingredients .   

Cover with foil or saran wrap and keep in freezer until ready to serve. Release spring form rim. 

Serve this magnificent ice cream convection from the pan bottom.

Take your bows!

Note: If you have a large spring form pan, you can double the ingredients and serve 12-14.

Take your bows, Jacqueline. This sounds fantastic!

Crumb Topped Cowboy Coffee Cake
1 1/4 cup sifted flour
1/4 tsp salt
1/3 cup shortening
1 cup sugar
Combine flour, salt, sugar and shortening until crumbly. Reserve 1/4 cup to sprinkle over top.
Add to above ingredients (not reserve):
1 tsp baking powder
1/4 tsp cinnamon
1/4 tsp nutmeg
Mix thoroughly.
Add 1 egg well beaten
1/2 cup sour milk (Buttermilk)
Mix well.
Pour into waxed or parchment lined 9x9 square cake pan. Sprinkle reserved crumbs over top.
Bake at 375 degrees for 25-30 minutes.
Thank you, Jeanne Morse of White Lake for your recipe.

 

Cookbook Giveaway: One woman's Indian dessert, a flash back to the 70s and other favorites

Love dessert? How about making desserts? Bob Hildebrand and Carol Hildebrand bring you 500 5-ingredient recipes and a whole lot more in this cookbook.
Simple yet elegant, from beginners to seasoned and serious homemakers – this book offers it all.
Chapter one will take you through Pantry Basics and techniques and will lead you through 12 chapters of cakes, brownies, pies and tarts and many other delectable chapters.
This cookbook can by yours by simply sharing one of your favorite recipes. All you need to do is submit your recipe before my June 4 cookbook drawing and your name will be entered.
Here’s how to enter:
Email one of your favorite recipes to me at Vicki.Arsenault@oakpress.com or if you prefer, you can send by mail: Vicki Arsenault, The Oakland Press, 48 W. Huron St., Pontiac, MI 48342. If sending by mail, please include a contact number for questions or notifying the winner.
If you have a photo, please send that along with your recipe.
The drawing for my next cookbook, 500 5-Ingredient Desserts will be held on June 4.
Winners will be announced here and in The Oakland Press.

Bonnie suggests a breakfast of scrambled eggs and fresh fruit with these muffins for a great breakfast.
Ham and Cheese Muffins
Preheat oven to 400 degrees
Spray muffin tin with cooking spray
Ingredients
2 eggs
1 cup milk
2 tbl oil
1/2 cup shredded cheddar cheese
3/4 cup dices fully cooked ham
3 cups Bisquick
1/2 tsp. dill weed
2 tbl maple syrup
Mix all ingredients together. Pour mixture into muffin tins. Sprinkle cheese on top of batter.
Bake 15 to 20 minutes.
Thank you, Bonnie Keding of Waterford for your recipe.

Roberta says this is a great dish for big gatherings and especially cookouts, nothing but raves whenever she makes this. She said I should make it for one of my big family gatherings, but call it Vicki’s Bean’s and wait for the raves! Well Roberta, I may just do that.
Bert’s Beans
1 lb. lean ground beef
1 lb. bacon
1 large diced onion
2 large cans pork and beans
2 regular size cans butter beans
2 cans hot chili beans
1/2 cup light brown sugar
1/2 cup sugar
1/2 cup ketchup
1 tsp. dry mustard
2 tsp. Worcestershire sauce
Directions
Brown ground beef and onion together and drain. Completely cook bacon. Mix all ingredients together in slow cooker. Cook on low for 3 hours.
Thank you, Roberta Blanchard of Auburn Hills for your recipe.

Cherry Dessert
Ingredients
1-1/2 cups flour
1/2 cup margarine
1/2 cup sugar
1 can cherry pie filling
Directions
Cut margarine into flour and sugar. Add coconut and mix gently. Pat one-half of mixture in 8x8 inch pan. Cover with one can cherry pie filling. Sprinkle with remaining flour mixture.
Bake at 400 degrees for 30 minutes or lightly browned. Top with ice cream or whipped cream if desired.
Thank you, Robie Radford of White Lake.

Chocolate Lush
Stir together:
1 cup sifted flour
2 tsp. baking powder
1/2 tsp. salt
3/4 cup sugar
2 tbl cocoa
Combine and add to dry ingredients:
2 tbl melted shortening
1/2 cup milk
1 tsp. vanilla
1/2 cup chopped nuts
Mix until well blended and spread into ungreased 8x8x2 inch pan.
Combine:
1/4 cup firmly packed brown sugar
4 tbl cocoa
1-3/4 cups hot water
Pour over top of batter.
Bake at 350 degrees for 45 minutes. Cut into squares and serve warm or cold.
Top the inverted squares with chocolate “lush” from bottom of pan.
Thank you, Dorothy Lookabaugh of Pontiac, this sounds luscious.

Barb’s Quickie Trifle
Over 40 years ago, Barb Bartos was the high school correspondent to The Oakland Press, reporting to Jody Headlee. Jody was a columnist for many years at The Oakland Press and loved by many. Barb went on to become editor of a chain of weekly newspapers. She says she always enjoys reading good print and shares her recipe, which she calls a light and not-too-sweet ending for any meal.
Ingredients
2 3-oz packages Ladyfingers
1 8-oz tub Philadelphia Indulgence Dark Chocolate cream cheese spread
1 cup heavy whipping cream prepared
To prepare whipping cream: Using electric hand mixer, blend whipping cream with 1/4 cup powdered sugar and 1 tsp. vanilla until thick, rippled consistency.
Directions
Layer Ladyfingers in bottom of small round glass bowl. Top with one-half of chocolate mixture. Layer one-half of prepared whipping cream on top. Repeat next layer in same order. Refrigerate for several hours. Scoop with a spoon into small fruit or dessert dishes to serve.
Thank you, Barbara Bartos of Clarkston.

This recipe won Pat Jackson a “Gold” in the “Golden Age Games” with the Waterford Parks and Recreation in August of 2012.
Peanut Butter and Jelly Pie
Ingredients
1 8-oz pkg cream cheese (softened)
1/2 cup confectioners sugar
1/2 cup peanut butter
1/2 cup raspberry jam
2 cup whipped topping
1 regular pie crust – prebaked according to directions
A few fresh raspberries to scatter on top of pie
Directions
In a mixing bowl, beat cream cheese, sugar and peanut butter until smooth. Spread in prepared pie crust. In separate bowl, stir jam well. Mix whipped topping into jam until completely mixed. Spread over top of peanut butter mixture. Scatter fresh raspberries on top.
Thank you, Pat Jackson of Waterford for sharing the “Gold”!

Di’s Taco Salad
3 lbs hamburger – cooked and drained
1 1/2 heads lettuce – chopped
1 bunch green onions cut up in rings
2 tomatoes cut up
1 can black olives, large or jumbo cut up in rings
1 8-oz pkg shredded cheddar cheese
1 16-oz bottle of Catalina or Western salad dressing
2 pkg taco seasoning
Dash of chili powder
Salt and pepper to taste
Mix all ingredients together with lots of love and enjoy.
Diana Deneen of Waterford says her family and friends all really like this recipe. Thank you for sharing your recipe Diana.

Aditi Jasra of Calgary, Canada submitted her favorite dessert, although she said she’s more of a “spice girl.”
Aditi says this is a very simple coconut burfi recipe made from only a few ingredients: condensed milk, coconut, and cardamom powder and dry fruits of choice. This is a really yummy and quick dessert to satisfy your sweet cravings after a good Indian meal. One of my favorite Indian Mithai.
Coconut Burfi
Heat a pan and add tbsp of butter. Let it melt. Add 14-oz can of condensed milk and 14-oz pack of sweet coconut flakes. Combine the ingredients in the pan. Add cardamom powder and let everything cook for 5-6 minutes.
Add dry fruit and then transfer on to a pan greased with butter/ghee. Spread evenly and cut in equal portions. Place in the fridge and let it set for about 2 hours.
Serve when completely set to your friends and family.
You can also find many of Aditi’s great Indian recipes with videos On Youtube

Barbara Peckham of Burton and the winner of the 2500 Recipes Cookbook, submitted a little “flash from the past” with this Jell-O recipe.
Barbara says this is the "original" recipe for Knox Blox. Back in the 70's Jell-O offered a copper 7x10" pan to make Knox Blox. When the blox had set-up you would cut them into the squares and the bottom (which became the top) had impressions like actual wooden toy blocks. She says she still has the one she purchased all those years ago for her daughters.
KNOX BLOX
4 unflavored Knox gelatin packets
4 cups boiling water
3 small pkgs. of Jell-O (your choice of flavors)
Mix well until all the gelatin and Jell-O are blended. Pour into pan. Chill until firm, cut, and enjoy.
Thank you Barbara Peckham of Burton, for a step back to the 70s!

Sharon Giannangeli says this is a recipe that gets great accolades whenever she makes it.  She often adds chocolate chips to the batter and eliminates the frosting. It still turns out moist and great! 

2500 Recipes: Corn Chowder, Almost Mounds Bars, Bake 'N' Making Cookies, Jam Dandy Date Bars

The following recipes were submitted by readers like yourself and are now entered in the May 14 cookbook drawing for a chance to win the 2500 Recipes: Everyday to extraordinary Cookbook. Next drawing May 30, details coming.

Lynn White of Clarkston submitted this recipe. It was also a past contest winner in The Oakland Press. Prepare it for yourself and you’ll see why it’s a winner.

Almost Mounds Bars
Ingredients
1 box chocolate cake mix
2 sticks of butter, divided
24 large marshmallows
1/3 cup sugar
1 cup milk
12-oz pkg. of coconut
12-oz pkg. semi-sweet chocolate chips
Directions
Prepare chocolate cake mix according to directions on package, adding 1 stick of butter if the mix doesn’t already call for butter.
Pour batter into a prepared 11x15 jelly roll pan and bake at 350 degrees for 15-20 minutes. In medium saucepan, stir marshmallows, sugar and milk over medium heat until the marshmallows melt.
Add coconut and stir. Spread over cooked cake. In another pan, melt chocolate chips and remaining stick of butter over low heat. Spread over coconut layer and place in refrigerator.
Thank you for the recipe Lynn White of Clarkston.

Bonnie’s Michigan Corn Chowder
Ingredients
6 cups of corn, cut off the cob or frozen
2 cans evaporated milk
1 cup chopped onion
2 tbl dried parsley
4 cups cubed potatoes
1 quart cold water
1 quart chicken broth
1 cup chopped red & green sweet pepper
½ cup unsalted butter
½ tsp ground black pepper
1 cup chopped smoked ham
2 tsp corn starch
Directions
Peel and wash potatoes. Cover with water in large pot. Boil for 20 minutes. Add onions and sweet peppers, black pepper, corn and sea salt. Bring back to a boil. Turn to low and simmer 30 minutes more. Add evaporated milk, butter and parsley. Put corn starch into ½ cup cold water, beat with fork to get out all lumps. Stir into the soup pot. Simmer 20 minutes longer and serve.
Thank you for the recipe Bonnie Kedring of Waterford.

Jam Dandy Date Bars
Bonnie notes that you need to make the Date Jam first:
1-1/2 cups chopped pitted dates
¼ cup firmly packed brown sugar
½ cup water
1 Tbl Brandy (optional)
1 tsp vanilla extract
Directions
Combine all ingredients and bring to a boil. Reduce heat and simmer five minutes. Mixture should resemble a thick paste. Cool.
Ingredients (2)
1 cup all-purpose flour
1 cup firmly packed brown sugar
¼ tsp salt
1 cup rolled oats
½ cup chopped pecans
1-1/2 sticks butter
Directions
Preheat oven to 350F degrees
Combine flour, oats, sugar, nuts and salt in large mixing bowl. Cut in butter until mixture resembles coarse meal. Reserve 2 cups for topping and press remainder into bottom of greased 9x13 pan. Spread with cooled date jam and sprinkle with reserved crumb mixture. Bake 25-33 minutes, until golden. Cook completely, cut into bars.
Thank you for the recipe Bonnie Kedring of Waterford.

Easy Bake’N’ Making Cookies
Makes 6 dozen
Bake 12-15 minutes at 350 degrees
1 cup butter or oleo
½ cup peanut butter
1 cup sugar
½ cup packed brown sugar
1 egg
1/3 cup pancake syrup
1 tsp vanilla
1-1/2 cups all-purpose flour
2 tsp baking powder
Dash salt
1-13 cup quick rolled oats
1 cup coconut
Directions
Cream butter, sugars and peanut butter. Add egg, syrup and vanilla. Sift flour, baking powder and salt into cream mixture. Stir in oats and coconut. Bake on greased cookie sheet and enjoy!
Thank you for the recipe Bonnie Keding of Waterford.
Thank you for the recipe Janette White of Highland.

Want to be entered in the next drawing to win a cookbook, it's simple. Here's how:
To Enter:
Email one of your favorite recipes to me at Vicki.Arsenault@oakpress.com or if you prefer, you can send by mail: Vicki Arsenault, The Oakland Press, 48 W. Huron St., Pontiac, MI 48342. If sending by mail, please include a contact number for questions or notifying the winner.
If you have a photo, please send that along with your recipe.
The next drawing will be held on May 30.
Winners will be announced in The Oakland Press and online at www.theoaklandpress.com

2500 Recipes: Send in your recipe and win this cookbook

What would you do with a 2500 recipe cookbook?  Keep it close and visit it often.
Everyday to extraordinary is exactly what you'll find in this 600-page cookbook. Comprised of four different parts:
Part 1: The Toolbox. Takes you through basic techniques for cooking anything and the basic preparations that every cook should know.
Part 2: Cooking Basics. You'll find recipes for marinades, sauces and salad dressings and find out how to make your cooking easier using your very own kitchen machines.
Part 3: Everyday Cooking. This is the largest part of this extraordinary cookbook. Trust me when I say, you'll be here a lot! 36 chapters of recipes that will have you returning over and over again.
Part 4: Cooking for Special Occasions. Love this part and especially chapter 47 -  Chocolate Recipes for Happiness (sigh). I could live on these pages.

You'll enjoy this cookbook for years to come. With 2500 kitchen tested recipes, you'll never tuck this one away.

Want to be entered in the drawing to win this cookbook, it's simple. Here's how:

To Enter:
Email one of your favorite recipes to me at Vicki.Arsenault@oakpress.com or if you prefer, you can send by mail: Vicki Arsenault, The Oakland Press, 48 W. Huron St., Pontiac, MI 48342.  If sending by mail, please include a contact number for questions or notifying the winner.
If you have a photo, please send that along with your recipe.
The drawing will be held on May 14.The winning recipe will be posted here, on the Oakland Press website and in print.

FEATURED RECIPE: Double-Chocolate filled Strawberries

This recipe is definitely going on my list of Spring desserts! It's light and fruity and perfect for any occasion. Not only does It have many of my favorite ingredients - Philadelphia cream cheese, Cool Whip, white chocolate Jell-O pudding and chocolate - it's also low in calories, fat and sugar. How can you go wrong with this recipe.
I can hardly wait to prepare it.

Enjoy!

Photo from Kraftrecipes.com

Ingredients

45 large  fresh strawberries (about 2 lb.)

1/4 cup  PHILADELPHIA 1/3 Less Fat than Cream Cheese

1 cup  cold fat-free milk, divided

1 pkg.  (1 oz.) JELL-O White Chocolate Flavor Fat Free Sugar Free Instant Pudding

1 cup  thawed COOL WHIP Sugar Free Whipped Topping

1 tsp.  lemon zest

1 oz.  BAKER'S Bittersweet Chocolate

Directions 

Cut stems off strawberries. Cut "X" in bottom of each berry; spread pieces apart to create opening in center.
Whisk cream cheese and 1/4 cup milk in medium bowl until well blended. Gradually whisk in remaining milk. Add dry pudding mix; whisk 2 min. Stir in COOL WHIP and zest. Spoon into resealable plastic bag.
Cut small corner from bottom of bag; use to pipe filling into berries. Melt chocolate as directed; drizzle over berries. 

Suggestion
This recipe is based on sugar free, fat free ingredients. You can easily prepare with regular cream cheese, pudding, whipped topping and 2 percent or whole milk for an incredibly rich dessert.  


This recipe is based on sugar free, fat free ingredients. You can easily prepare with regular cream cheese, pudding, whipped topping and 2 percent or whole milk for an incredibly rich dessert.

Thanks to KraftRecipes.com for this recipe where you can find this and many more great recipes.

St. Patrick's Day: A Recipe for History

This St. Patrick's Day the Irish and just about everyone else will celebrate the day wearing, eating and drinking something green.

A lot of people probably don't know where or how St. Patrick's Day originated but the celebrations will be plentiful.
They probably don't know that Patrick was not born Irish but born in Britain around 390 A.D. to wealthy parents and although his father was a Christian deacon, there is no evidence that Patrick came from a particularly religious family.

That at the age of 16, Patrick was kidnapped and taken to Ireland. Although there seems to be a dispute as to where he was taken, everyone seems to agree that the young Patrick found religion during his captivity. Alone and afraid, tending sheep somewhere in the mountains, it is believed that Patrick first began to dream of converting the Irish to Christianity during his captivity.

After escaping, whether by pirate ship or by walking - as both stories have been told - Patrick returned to Britain, where after years of training was ordained a priest and then made his way back to Ireland.
With a reported small number of Christians already in Ireland when Patrick arrived, his mission was to minister to the Christians already there and to convert the Irish. According to National Geographic, St. Patrick used the three-leafed shamrock to explain the Christian holy trinity of the Father, the Son and the Holy Spirit.


While St. Patrick’s Day occurs on what is believed to be the advent of St. Patrick’s death, March 17, 491 A.D., it also occurs during the Catholic religious season of Lent, which spans from Ash Wednesday to Easter Sunday. 

And so begins the traditions of Corned Beef and Cabbage, green beer and the 3-leafed clover.
And what's a St. Patrick's Day celebration without a few good recipes.

McCormick's, known for their flavor expertise, spices, seasonings and flavorings; offer these simple recipes to make your St. Patrick's Day experience - a "lucky" one!

Slow Cookers Hearty Beef Stew

2 pounds beef stew meat, trimmed and cut into 1-inch cubes
1 package McCormick® Slow Cookers Hearty Beef Stew Seasoning
1 1/3 cups water

Slow Cookers Hearty Beef Stew/Photo courtesy of McCormick

1 1/4 cups fresh cut-up carrots
1 1/4 cups fresh cut-up celery
1 1/4 cups fresh cut-up onions
1 1/4 cups fresh cut-up potatoes

Directions:

1. Place beef and vegetables in slow cooker.
2. Mix Seasoning Mix and water until blended. Pour over beef and vegetables; toss to coat well. Cover.
3. Cook 8 hours on LOW or 4 hours on HIGH. Stir before serving.

Green Ombre Cake 

Green Ombre Cake/Photo courtesy of McCormick

Cake:
1 package (15 ounce) white cake mix
2 tsp McCormick® Pure Vanilla Extract
McCormick® Green Food Color

Frosting:
1 cup (2 sticks) butter, softened
2 tsp McCormick® Pure Vanilla Extract
1 package (16 ounce) confectioners' sugar
2 tbl milk

 Directions:

McCormick Green Food Color

1. Prepare cake mix as directed on package, using whole eggs. Stir in vanilla. Divide batter evenly into 3 bowls. Stir 50 drops (about 1/2 teaspoon) food color into one of the bowls, tinting batter dark green. Stir 15 drops food color into another of the bowls, tinting batter medium green. Stir 2 drops food color into last of the bowls, tinting batter light green.
2. Pour each bowl of batter into a greased and floured 8-inch round cake pan.
3. Bake as directed on package. Cool cakes on wire rack.
4. For the Frosting, beat butter and vanilla in large bowl until light and fluffy. Gradually add confectioners' sugar, beating well after each addition and scraping sides and bottom of bowl frequently. Add milk; beat until light and fluffy. Place dark green cake layer on serving plate. Spread with 1/3 cup of frosting. Top with medium green cake layer. Spread with 1/3 cup of frosting. Top with light green cake layer. Frost top and sides of cake with remaining frosting.

These cheesecake bars — with contrasting layers of green, white and black — get a hint of sophistication from rich dark chocolate and refreshing Pure Peppermint Extract.

Green with Envy Cheesecake Bars

Green with Envy Cheesecake Bars/Photo courtesy of McCormick

1 1/2 cups of chocolate wafer cookie crumbs (about 30 cookies)
1/3 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1/2 cup sour cream
1 tsp McCormick® Pure Peppermint Extract
1/2 tsp McCormick® Green Food Color
3 eggs
2 ounces semi-sweet baking chocolate, melted

Directions:

1. Preheat oven to 350°F. Mix cookie crumbs and butter. Press firmly onto bottom of foil-lined 9-inch square baking pan. Refrigerate until ready to use.
2. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream and peppermint extract; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour 1/2 of the batter over crust. Tint remaining batter green with food color. Pour over batter in pan.
3. Bake 25 to 30 minutes or until center is almost set. Cool completely on wire rack.
4. Refrigerate 4 hours or overnight. Lift out of pan onto cutting board. Cut into bars. Drizzle bars with melted chocolate. Store leftover bars in refrigerator.

For more St. Patrick's Day recipes visit McCormick.com

Pillsbury.com offers this recipe for those who want to add a little "Irish Whiskey" to their St. Patrick's Day celebration.

Whiskey Walnut Mini Pies

1 box Pillsbury refrigerated pie crusts, softened as directed on box
3/4 cup dark corn syrup
1/2 cup packed brown sugar
2 eggs
2 tbl whiskey
1 tsp butter, melted
1/4 tsp salt
3/4 cup chopped walnuts

Directions:
Heat oven to 350 degrees F. Spray 24 mini muffin cups or mini tart pans with cooking spray.
Remove pie crusts from pouches; unroll on lightly floured work surface. Using 3-inch round biscuit or cookie cutter, cut 10 rounds from each crust. Reroll scraps and cut an additional 4 rounds. Press rounds in bottoms and up sides of muffin cups.
In medium bowl, mix corn syrup, brown sugar, eggs, whiskey, butter and salt with whisk until blended. Add walnuts; mix well. Spoon 1 tablespoon filling into each crust-lined cup.
Bake 25 to 30 minutes or until crust is golden brown and filling is set. Serve warm or cool.