If you are running around a mile per minute trying to get everything ready for the holidays, here’s a tasty treat that you can make to satisfy everyone’s sweet tooth and it won’t take a lot of time doing so.
No-Bake Strawberry Cheesecakes it is an easy recipe that can be made during the holidays or anytime during the year and was first featured on my DeDivahDeals blog as part of a promotion for Reddi-Whip.
For this recipe, I used a box of Jello No Bake Cheesecake mix, fresh strawberries, and Reddi Wip to create this easy breezy satisfying no-bake dessert.
Following the directions on the box, mix the Graham Cracker crust with butter and sugar
Using a spoon press a little of the mixture into the bottoms of 12 muffin cups.
In a bowl, pour in 1 1/2 cups of milk then added the filling mix
Whip on low for a minute and then on medium speed for another few minutes until thickened.
Top each Graham Cracker Crust cups with filling and refrigerate uncovered for an hour
Wash, cored and slice several strawberries to top each mini cheesecake
Top with whooshes of Extra Creamy Reddi Wip.
If you are transporting these delicious treats to an office or house holiday party wait to top them with Whip Cream a few minutes before serving.
Let’s Chat – What are your favorite holiday desserts?
If you’ve never slow cooked homemade apple butter, you’re in for a treat – not only will your whole house or apartment smell amazing but it will be like having Autumn in a jar!
Homemade apple butter is not only great on toast or biscuits but it is good enough to eat by the spoonful, and it’s so easy to make! Making apple butter is easy and the kids or grandkids can help with this sweet treat.
Depending on how many apples your slow cooker will hold, and how much apple butter you want to make, you can adjust the quantities to suit your needs. This is perfect to make when you have too many apples that you either picked from the orchard OR in my case, the sale of $1.99 was too great to resist!
WATCH THE VIDEO
Homemade Apple Butter (No Sugar Added) Makes 16-20 ounces
10-12 apples (I used Fuji) 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 2 cups Apple Cider
Place the apples in a slow cooker.
Add the cinnamon, nutmeg, ground cloves and pour Apple Cider into the crockpot. Mix well.
Cook in slow cooker on low for about 10 hours, stirring every couple hours. The apple butter should be thick and dark brown.
If desired, use a blender to puree the apple butter until smooth.
Cover and refrigerate for up to two weeks or freeze in small containers.
What Foods Did You Hate As A Child But Love To Eat Now?
Tomorrow is the biggest eating day of the year, and if you are fortunate and blessed enough to have a warm meal on Thanksgiving, please stop and give thanks to whom it is that you serve and honor for those blessings.
I don’t know about you, but I still remember the large Thanksgiving meals that we had growing up in New Rochelle, NY. We lived in a housing project and my aunt lived in the apartment on the same 5th floor so we could run back and forth between kitchens to eat in excess, which most of us did.
I loved it all….the turkey…the stuffing…the gravy…the ham..the sweet potatoes…the potato salad and of course the collard greens. However, there was always that one food that I hated and would wrap it in a napkin and throw it out the window when it was added to my plate…SQUASH!
I don’t know what it was about squash that I hated as a kid, but now as an adult – I love it! I especially love Spaghetti Squash, and here’s the link to a previous recipe which is a very healthy dish.
I can’t recall why or even if anyone else had a problem with eating it, but all I know is that I hated yellow squash on my plate – perhaps it was because my grandmother would boil it until it was slimy and I hated the texture.
My cousins never had a problem with the sliminess, as a matter of fact, my cousin Belinda, God Rest Her Soul would slop up some chitterlings in a heartbeat, something else I would never have eaten then and definitely would not be eating now!!!!!!!!
So when you sit down tomorrow at a table full of family food traditions think back to the foods that you never ate as a child but love to eat today, then leave a comment below and share this post with a family member or friend for them to chime in.
If you watched either my Facebook Live or Instagram Video two Saturdays ago then you would have seen that I was making Oxtail Stew in the Crock Pot – Slow Cooker Saturday. However, if you missed them, here is the video that I uploaded to YouTube.
I had been wanting to make an Oxtail Stew for some time now but the cost was always prohibitive, however, when I saw them on sale at Shoprite I picked up 3 packs and threw them into the freezer.
With the end of the season and heading into the holidays I try to clear out my freezer so I decided to use the Oxtails along with a few packages of Mixed Pepper Strips and Steamfresh Veggies.
2-3 lbs of Oxtails
1 – 28 oz can of tomatoes (any style)
1/2 bag frozen mixed pepper strips
1 packages Steamfresh veggies with carrots, beans, corn, and asparagus
Cover and cook on slow for 10 hours or high for 5 hours
Tastes wonderful served over rice or with Cornbread.
This is another recipe if you want to brown the oxtails first
Let’s Chat: What is your favorite Fall Slow Cooked Meal?
DISCLAIMER: Most of you know that I dropped the entire pot of stew and ended up in the ER with 5 stitches on my pinky finger, however, since I had made Oxtail Stew in the past, I know how good it tastes. Unfortunately, I was unable to take a hero shot before the Crockpot dropped, so the picture in the promo is courtesy of the Food Network.