valarie's blueberry sour cream pound cake...

when it comes to treats & sweets, valarie always comes through! last month she brought this pound cake & it was so delish! she also brought a lemon cream topping that i will post, but is not pictured. i am actually making this tonight for a morning meeting i have tomorrow! you could easily turn this same recipe into a great denser muffin recipe... yummmmm!

{valarie's blueberry sour cream pound cake}

3 1/4 cups flour plus 2 TBSP

1 tsp. salt

3 sticks butter, softened

1/2 cup sour cream

2 cups sugar

1 tsp. vanilla

9 eggs, at room temperature

2 cups fresh blueberries

4 TBSP coarse sanding sugar

preheat oven to 325 degrees. Butter 2 5x9 loaf pans.

in a large bowl, cream together butter, sour cream & sugar until light & fluffy. about 5 minutes. scrape down sides of bowl & add vanilla. turn the mixer down to medium & add the eggs one at a time.

in a separate bowl, whisk together 3 1/4 cup flour & salt. add flour mixture into your other bowl in 4 additions. lightly mixing between each addition.

toss the blueberries in the remaining 2 TBSP flour & fold into the batter. divide the batter between the 2 pans & smooth the tops of batter. sprinkle 2 TBSP sanding sugar onto the top of each loaf. Bake for 55-65 minutes or until a cake tester comes out with just crumbs. let cool in pans at least 15-20 minutes. turn out of pans & let cool completely on wire racks.

{Lemon Cream Topping}

1 cup heavy cream

2-3 TBSP powdered sugar

2 tsp. lemon zest

beat together to form soft peaks. spoon on top of cooled pound cake.

(remember the previous post about adding softened cream cheese to help the cream hold it's shape)

better hostess tip of the week...

{perfectly perfect whipped cream}

i know that all too many times when i have guests over, i have made a treat, & i can't whip up the cream until right before i need it. making me a terrible hostess... trying to continue to be in on the conversation while shouting from the kitchen over the mixer. one of my sweet friends gave me a tip to avoid that from happening anymore. you can

whip your cream ahead of time... even the night before.

for every 2 cups of cream, add 2 TBSP of softened cream cheese. whip the cream to soft peaks, then add the softened cream cheese. continue to whip until stiff. add powdered sugar & vanilla. keep in fridge until ready to use. if the whipped cream deflates at all, just whip it up a little & you'll be good to go!

tiff's open face cucumber & dill appetizer...

i love these creamy little delights! i think they are so fresh & delicious! they are the perfect snack to make these last cold winter months to feel a little more spring like:) not to mention they are so super easy!!! Enjoy...

{Tiff's open face cucumber & dill appetizer}

1 cup quality mayonnaise

1- 8oz. package cream cheese, softened

1 package dry italian dressing mix

1 loaf sourdough bread, sliced about 1/2 inch thick

2 cucumbers, thinly sliced

chopped dill weed, fresh or dried

in a medium bowl, with an electric hand mixer, beat together mayo, cream cheese & Italian seasoning. Cover with plastic wrap & chill at least 4 hours or overnight.
When ready to serve, spread 1-2 TBSP of cream cheese mixture onto sliced bread, top with a few sliced cucumbers & sprinkle with dill. Serve immediately.

judy's cherry-berries on a cloud...

judy is my friend, mykelle's, mom. she has a recipe box worth gold:) this is just one of the many amazing recipes from her repertoire. this would be a perfect treat for Valentine's Day. whip it up for your special someone!

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• {judy's cherry berries on a cloud}

• 6 egg whites
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 3/4 cups sugar
• FILLING:
• 1-8 oz. package cream cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 2 cups heavy whipping cream, whipped
• 2 cups miniature marshmallows
• TOPPING:
• 1 (21 ounce) can cherry pie filling
• 2 cups sliced fresh strawberries
• 1 teaspoon lemon juice
• 
  
• In a mixing bowl, beat egg whites, cream of tartar and salt until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form (do not underbeat). Spread evenly in a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 275 degrees F for 1 hour; turn off oven (do not open door). Let cool in oven overnight or at least 12 hours.
• 
  
• Beat cream cheese, sugar and vanilla until smooth; gently fold in whipped cream and marshmallows. Spread over meringue. Chill for 4 hours. Cut into 16 pieces. Combine topping ingredients; spoon 1/4 cup over each serving.

sheridan's brownie mousse trifle...

i'll be honest... i actually am not a fan of trifle:( but i love this dessert! the texture is different than a traditional trifle since it has brownie instead of cake & mouse instead of pudding. it stays moist without getting soggy. i love the flavor & you could do so many variations on it as well! you could trade the Symphony bar out for Snickers, M&M's or peanut butter cups. or if you wanted to go the mint route- use some grasshopper cookies or just some oreos. or you could add hot fudge or caramel sauce. play around with it & make it your own. have fun with your food!:)

{Sheridan's brownie mousse trifle}

1- family sized boxed brownie mix

1- 3.9 oz. box instant chocolate jello pudding mix

1/2 cup water

1 can sweetened condensed milk

2- 8 oz. containers cool whip whipped topping, thawed

1 king size Symphony candy bar, finely chopped

Prepare brownie mix according to box directions & cool completely. Cut into 1 inch squares.

In a large bowl, combine pudding mix, water & sweetened condensed milk. Mix until smooth. Fold in 1 container cool whip. Mix until no streaks remain.

In a trifle bowl or large glass bowl: layer 1/2 of the brownies, followed by 1/2 pudding mix, then 1/2 the other cool whip container. Repeat layers. Top with candy bar & refrigerate 8 hours before serving.