Ok, if you’re a cobbler person, this dessert is to die for!!

Seriously, I’m not a huge fan of berry desserts, but I probably had four two helpings of this stuff…

Found this delicious dessert once again from my ladies over at Sister’s Cafe!!

Blackberry Pie Bars

Ingredients:

Crust & Topping:

3 cups all purpose flour
1 1/2 cups sugar
1/4 teaspoon salt
1 1/2 cups chlled unsalted butter

Fruit Filling:

4 large eggs
2 cups sugar
1 cup sour cream
3/4 cup all purpose flour
Pinch of salt
2 (16-ounce) packages frozen blackberries, defrosted and drained

For the crust and topping:

Preheat the oven to 350. Grease a 9×13-inch baking pan. Combine the flour, sugar and salt in a very large bowl. Cut butter into the flour mixture using a pastry cutter. Continue until the butter is evenly distributed, but the mixture is still crumbly (as you would a pie crust). (If you have a large capacity food processor, you can process the butter (cut it into 1/2 inch cubes first) into the flour mixture using a the metal blade.)
Reserve 1 1/2 cups of the crumb mixture for the topping. Press the remaining crumbs into the bottom of the prepared pan. Bake the crust for 12-15 minutes (this actually took me close to 20 minutes; just continue checking it after 15 minutes), or until it is golden brown. Cool for at least 10 minutes.

To make the filling:

Whisk the eggs and sugar together in a large bowl, then add the sour cream, flour and salt. Gently fold in the blackberries. Spoon the mixture evenly over the crust. Sprinkle the reserved crumbs evenly over the top. Bake for 45 to 55 minutes, or until the crust is lightly browned. Cool for at least 1 hour before cutting.Makes approximately 2 dozen bars.

After an hour it’s still warm and oh so delicious with vanilla ice-cream:)

Ok, if you haven’t had this most excellent dessert before, you’re missing out!

Easy Peach Cobbler

Ingredients:

• 2 cans peach pie filling (sorry I don’t remember the size of the cans)
• 1 box yellow cake mix
• 1/2 cup butter, melted
• 2 Tbsp cinammon sugar mixture

Directions:

Preheat oven to 350.  Pour peach pie filling into the bottom a 9X13 baking dish.  Spread yellow cake mix evenly over the pie filling.  Pour melted butter evenly over the cake mix.  Sprinkle the cinnamon sugar mixture on top.  Bake for 30 minutes in oven. 

Serve warm with vanilla ice-cream.  Yummy, easy, summer dessert!!!

I’ve been meaning to write this post forever!  Is it really July 18th!!!!  Where did the summer go!!!

We had a blast for the 4th.  We saw a fireworks show that went a little crazy shooting fireworks into the crowd. Luckily nobody was hurt, but it got my adrenaline pumping!!  We went boating, played games, and ate some delicious food.

Speaking of food…

These were my contributions to our family cookout:)

This next trifle I saw on The Sac Chef and would be a perfect summer potluck pleaser…

Berry Layered Trifle

Ingredients:

Directions:

Cut cake into 1-in. cubes; set aside. Hull fresh strawberries and cut into quarters. Set aside ½ cup of the strawberries and ½ cup of the blueberries for garnish.

In a bowl, combine remaining fresh and frozen strawberries; mix well.

Juice lemon to measure 2 tbsp juice. In a bowl, whisk yogurt, pudding mix and lemon juice until smooth using  a whisk; immediately fold in 1 cup of the whipped topping.

To assemble trifle, place one-third of the cake cubes into trifle bowl. Top with one-third of the strawberry mixture and one-third of the blueberries, pressing down lightly. Top with one-third of the yogurt mixture, spreading evenly. Repeat layers two times, spreading last layer evenly to create a flat surface.

Optional:  To garnish, fill a piping bag or Ziploc bag fitted with open-star tip with remaining whipped topping. Pipe whipped topping over top of trifle; garnish with reserved strawberries and blueberries. Refrigerate until ready to serve.

I just spread on the cool whip and decorated using my remaining berries.

Yummy!!!

Ok, you’re not going to believe me anymore when I tell you this is my favorite dessert ever!

But this is my go to dessert that my messed up logic tells me is kind of healthy…

I’ve tried many lemon bar recipes, but this is the absolute best…  Thanks again to Barefoot and Baking for the amazing recipe!

Delicious Lemon Bars

For the crust:

1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt

For the filling:

6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners’ sugar, for dusting

Directions

Preheat the oven to 350 degrees F.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
Cut into squares and dust with confectioners’ sugar.

Linking up to these fabulous blogs!

So have you ever craved something, and not had a recipe to make it with…

No?

Ok, I do all the time!  Usually I just give up and move on to something I know I won’t botch up.  I know, I’m weird, but can I still share this recipe from my brain that actually turned out quite delicious!!!

Chocolate Strawberry Trifle

Ingredients:

• box chocolate cake mix
• 2 pints strawberries, divided
• 1 8oz container cool whip
• 1 container strawberry glaze
• 1 jar chocolate frosting
• 1/4 cup sugar

Directions:

Prepare cake according to package directions.  Let cool to at least room temperature.  Save 1 strawberry for your garnish, and wash and slice the rest of the strawberries.  Mix them with sugar.  Refrigerate until ready to use.  After cake has cooled, slice into cubes.  Layer your ingredients beginning with the cubed cake pieces.  Cover with half of the strawberries.  Spread half of strawberry glaze over strawberries.  Then spread half of chocolate frosting.  Finally, finish with cool whip.  Repeat layers.  Slice leftover strawberry and use for garnish.

Dig in!!

Linking up with these fabulous blogs, including:

As we get closer and closer to summer (woohoo!!!!), and it’s snowing outside my window this very second (are you kidding me!!!) I thought I would share this awesome summery recipe:)

Doesn’t this look divine!!! Guess what, it is divine and super easy to make too!!!
I got this recipe from Kraftfoods.

Ingredients

3 cups sliced strawberries
3 Tbsp sugar
2 packages cream cheese
1 1/2 cup cold milk
1 package instant vanilla pudding
2 cups thawed cool whip
2 cups frozen pound cake (cut into 1 inch cubes)
1 square semi-sweet chocolate

Directions:

Combine berries and sugar and refrigerate until ready to use.
Beat cream cheese with mixer until creamy, gradually meat in milk. Add pudding mix, mix well. Blend in 1 and 1/2 cups cool whip.
Spoon half into large bowl or trifle dish.
Top with cake bites, berries, and remaining cream cheese mixture. Referigerate 4 hours.
Melt chocolate and drizzle over dessert. Top with remaining cool whip.
For a fancy garnish, melt 1 more square of chocolate and dip a whole strawberry in chocolate. Let cool and place on top of dessert!

Voila!!!
So Delish!

Linking up with these fabulous blogs!!!

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
3. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
4. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

Ingredients for Pizza Spread

8 oz package of cream cheese (softened)

1/2 cup granulated sugar

2 tsp vanilla

Directions:

Blend together all ingredients.

Create/Design your Pizza

After your crust has completely cooled, spread the cream cheese mixture over entire crust.

Add desired slices of fruit.  I used blueberries, blackberries, strawberries, mangoes, apples, and bananas.  Yum-O!!!