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Fruit Kabobs with Fruit Dip

May 11, 2016 by Mary Catherine Scott Leave a Comment

Fruit Kabobs and Fruit Dip

As summer approaches I am aching to be eating summer food like BBQ anything, fresh fruit, and popsicles.  We tend to eat so much better during the summer than any other time of the year.  I think it is in part because I do not like to heat the house by using the oven, so our desserts tend to be fruit, pudding, or ice cream.  I think the other part is that we tend to be outside more and playing more and just eat less over all.

Fruit Kabobs

For the most part, fruit is all that we need to satisfy our sweet tooth after spending a day outside, however, every now and then it is fun to dress it up and have fruit dip.  It is a little boring to look at, but it is full of flavor and compliments all fruit.  We made the kabobs for a family party, we tried to incorporate favorites from most everyone in the family and still have it look pretty.  We used wooden skewers and bit sized bits of strawberries, pineapple, grapes and “big” blueberries.  I filled the skewers and put them on a platter.  The fruit dip was of course optional for people to eat, but we did not bring any of it home.  Which makes complete sense as it has yogurt and cream cheese in it, so it is a little cheese cake like, but dip like at the same time.

Fruit Dip

Cream Cheese & Yogurt Fruit Dip
 
Print
Prep time
5 mins
Cook time
60 mins
Total time
1 hour 5 mins
 
Author: Mary Catherine Scott
Recipe type: Side Dish or Dessert
Ingredients
  • 1 8-oz package cream cheese
  • 2-3 tbls packed brown sugar
  • 2 5.3-oz vanilla yogurt containers
Instructions
  1. Allow the cream cheese to soften for 10-20 minutes before starting.
  2. Put all ingredients into a bowl, starting with only 2 tbls of brown sugar, using a hand mixer mix until well combined.
  3. Taste it, if you would like it sweeter put in another tbls of brown sugar.
  4. Let the dip cool for about an hour before serving.
3.5.3208

MC SigFruit Kabobs and Fruit Dip2

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Filed Under: desserts, Gluten Free, Party, Side dish, Snacks Tagged With: blueberries, cream cheese, dessert, grapes, pineapple, recipe, strawberries, summer food, yogurt

Strawberry-Rhubarb Crisp

June 14, 2014 by Mary Ellen Stringham 8 Comments

About 3 years ago Mary Catherine brought a new dessert for us to taste.  It was a recipe that her husband was introduced to while in Canada.  It was divine, 
 
“Strawberry-Rhubarb Crisp”. 
She had purchased Rhubarb and commented on how hard it was to find beautiful red Rhubarb.  John’s mother has a huge Rhubarb plant in her yard, 
so we decided to get a start and grow our own. 
 


Well, the Rhubarb is ready to pick with beautiful red stalks.  It is very easy to work with, you pick it wash it, cut off the leaves and throw them away (never use the leaves), cut the stalk into small pieces and throw it in the a resealable sandwich 
bag to be used now or put in the freezer for another day.
 
 
Ingredients

 
Filling
2 cups rhubarb cut into 1/2″ pieces
2 cups strawberries, hulled and sliced
1/2 cup sugar
 
In a large mixing bowl stir together rhubarb, strawberries and sugar. 
Pour into 9″ pie dish and set aside.
 
 
 
 
Topping
 
1 cup flour
1/2 cup oatmeal
1/3 cup sugar
1/3 cup brown sugar
1 tsp cinnamon
1/4 tsp salt
1/2 cup melted butter
 
In a medium mixing bowl stir together flour, oats, sugars, cinnamon and salt.  Pour melted butter over flour mixture and stir until blended and clumps form.
Spread evenly over the filling  and bake at 350 degrees for 30-35 minutes.  Serve warm.  Can be covered with plastic wrap and stored at room temperature for 2 days.
 
 
 
 
It is great cold for breakfast or warmed for about 10 minutes in a 250 degree oven.
We made ours the night before warmed it and served it with home made ice cream.
 
YUM!!!  It is a great springtime dessert.
Mary Ellen
 
 
 
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You might also enjoy these:
Spinach Quiche 
Sausage & Bean Dip
 
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Filed Under: desserts, recipes Tagged With: crisp, rhubarb, strawberries

Russian Cream with Strawberries

June 4, 2014 by Mary Ellen Stringham 10 Comments

Sunday morning after church we had a family brunch.  We had great breakfast casserole, cinnamon rolls and fruit.  The grand kids all love strawberries so John said I am going to make
  “Russian Cream”.
This is a recipe that an past co-worker of John’s, who suddenly passed away about 30 years ago, shared with us.  We enjoy many of her great recipes.
Thank you Jennie.
It is a great Sunday Brunch treat.
This photo show the recipe doubled.

Ingredients      

1 cup + plus 3 tbsp whipping cream
1/2 cup sugar
1 envelope plain gelatin
1 cup light sour cream
1/2 – 1 tsp pure vanilla

In a sauce pan heat and stir together whipping cream, sugar and gelatin, until gelatin dissolves. ( no granules )
Cool until slightly thick. Whisk in sour cream and vanilla until smooth. Pour into a 3 cup mold  that has been rinsed with cold water.  Chill for at least 4 hours or over night.  When ready to unmold and serve with prepared strawberries.

Strawberries

4-6 cups strawberries
1/2 cup powdered sugar

Slice strawberries and dust in layers with powdered sugar.

It is a delicious refreshing treat.  Enjoy!

Mary Ellen

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You might also enjoy these other great brunch items:
Streusel Topped Blueberry Muffins
Great Granola
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Filed Under: appetizer, recipes Tagged With: brunch, Gelatin, sour cream, strawberries

Frozen Strawberry Fluff

September 4, 2013 by Margaret 3 Comments

This fun and interesting recipe is light and refreshing. 
The interesting part is that it keeps growing and growing.
It truly is fluff.
1 cup flour
1/4 cup brown sugar
1/2 cup chopped pecans
1/2 cup butter, softened
2 10 oz packages frozen strawberries in syrup, partially thawed
(In my area I can’t find 10 oz packages, I used a 23 oz package)
1 cup sugar
2 egg whites
1 cup whipping cream, whipped
 ( whipped topping can be substituted)

In a large bowl mix together until crumbly, the flour, brown sugar, pecans and butter.  Press lightly into the bottom of a 9″ X 13″ X 2″  pan and bake at 350 degrees for 15 minutes.  Cool crust.  Crumble the cooked crust, leaving 1/2 in the bottom of the pan, reserving the rest for the top.  In a LARGE mixing bowl, mix together the strawberries, sugar and egg whites.  Whip for 15 minutes.  Fold in whipped cream. Spread over crust and sprinkle the reserved crumbs on top.  Freeze for at least 12 hours before serving.
Top whipping cream if desired.

Mary Ellen

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If you are new to Spindles we would love for you to subscribe to our e-mail updates or follow us on Facebook, Pinterest, or Twitter.

Other things you might enjoy:
Almond Poppy Seed Cake
Nanaimo Bars

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Filed Under: desserts Tagged With: freezer, refreshing, strawberries

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