Make strawberry shortcake in a jar


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Avoid the muss and fuss all together and pack your treats in sturdy glass jars? Not only are they fun for eating, they are splendidly easy to tote. Just put them together, screw a lid atop, and serve withing 2-3 hours.

A simple box cake is crumbled into jars and topped with a mixture of frosting and whipping cream, which protects the cake from too much seepage from the strawberries. A simple, splendid way to enjoy summer.

Strawberry Shortcake in a Jar

  • 1 boxed Yellow Cake Mix, baked according to package directions
  • 1 can vanilla frosting
  • 1 (8 ounce) whipped topping
  • 1 quart fresh strawberries mixed with 1/4 cup sugar

Crumble the yellow cake mix into large chunks. Press a small amount of the crumbled cake mix into the bottom of four small canning jars.  In a small bowl, mix together the frosting and whipped topping. Spoon a small amount on top of the cake layer. Spoon a few strawberries on top of the frosting layer, add another layer of cake, frosting, and strawberries.

Top each jar with a lid and ring. Store in the fridge up to 12 hours before serving.

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Snickerdoodle Poppers


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1 can of Pillsbury Grands Flaky Layers Biscuits
1 Box of instant Vanilla JELL-O
1 1/2 Cups of Cinnamon Sugar
Oil for frying
A flavor injector (usually found by the marinades and bbq sauces)
Directions:
Unroll the biscuits and cut them into fourths. Roll each piece into a ball…

Prepare the instant Vanilla pudding according to the directions and set aside..or feel free to make your own Pastry Cream!

In a medium pot heat up about 2″ of Canola Oil. Place about 4 balls at a time into the hot (350 degrees) oil and fry until both sides are evenly golden.

Straight from the oil into the Cinnamon, coat the hot Poppers in the Cinnamon Sugar…and coat them goood!

Carefully inject each popper with some of the Vanilla Pudding.
Pile up a gorgeous Snickerdoodle mountain of them. Eat your way to the top one Popper at a time!

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Pecan Pie Cobbler


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Pecan Pie Cobbler
1 Box refrigerated pie crusts, softened as directed on box
2 1/2 cups light corn syrup
… 2 1/2 cups packed brown sugar
1/2 cup butter, melted
4 1/2 teaspoons vanilla
6 eggs, slightly beaten
2 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Vanilla ice cream, if desired
1. Heat oven to 425°F. Grease 13×9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13×9-inch rectangle. Place crust in dish; trim edges to fit.
2. In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13×9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.
3. Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.

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Caramel Crunch Blondies


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Yield: 24 blondies

Ingredients

  • 2 cups brown sugar
  • 1/2 cup (1 stick) butter
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups flour
  • 2 cups chopped Crunch Bars (about 18 minis), divided
  • 15 caramel squares (such as Kraft), unwrapped and quartered

Instructions

  1. Preheat oven to 350 degrees. Line a 9×13” pan with foil and spray with cooking spray.
  2. Cream brown sugar and butter in the bowl of an electric mixer fitted with a paddle attachment. Add eggs and vanilla and beat until combined. Add baking powder, salt, and flour and mix.
  3. Stir in 1 cup of the chopped Crunch Bars and all of the quartered caramel squares.
  4. Press into prepared pan (dough is sticky, spray your hands with cooking spray to avoid it sticking to your hands). Sprinkle the remaining 1 cup of chopped Crunch bars over the top and press lightly to make them stick to the surface.
  5. Bake at 350 for about 25 minutes. (Be careful not to overcook – the center will still be jiggly when you take these out of the oven and they will finish cooking and firming up as they cool.) Cool completely before slicing into squares.

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