STRAWBERRY WHIPPED SENSATION

  The recipe this week is perfect for the summer months ahead.  It is refreshing and tart and really hits the spot on a hot, summer's day.  I came across this recipe while flipping through a baking magazine at work.  I'm not really sure who's recipe it is, but I think it is probably from Cool Whip. This recipe does need to freeze for at least 6 hours, so make sure you plan ahead and give yourself plenty of time to make this.  This recipe can be made using different berries as well.  I have made it using raspberries, blackberries, peaches and strawberries in different combinations.  Feel free to use your imagination and try different variations.

INGREDIENTS:

4 C. fresh strawberries, divided

1 can (14 oz) sweetened condensed milk

1/4 C. lemon juice

1 tub (8 oz) Cool Whip, thawed, divided

8 Oreo cookies, finely chopped

1 Tbs. butter, melted

1. Line an 8x4 inch loaf pan with foil.  Mash 2 cups of strawberries in a large bowl.  Stir in condensed milk, lemon juice and 2 cups of Cool Whip.  Pour into pan.

2. Mix chopped Oreo cookies and melted butter.  Press into strawberry Cool Whip mixture and cover with foil.

3. Freeze for at least 6 hours.  To serve, invert onto a plate.  Remove foil.  Frost with remaining Cool Whip and top with remaining strawberries, sliced. 

~I have used frozen strawberries with this recipe.  If you decide to use frozen berries for this, just make sure you thaw it first.

~I sometimes like more of the Oreo crust on it, so I'll double the amount of Oreos.  If you do this, you need to make sure you increase the amount of butter as well.

~I am not a big fan of Cool Whip or whip cream, so I generally leave off the frosting if I am making this for myself.

~You could switch graham cracker for the Oreos, I have tried that in the past and it turns out fine.

PEANUT BUTTER BARS

  Today I am going with a much loved classic, peanut butter bars.  This recipe comes courtesy of my cousin, Heather, and is from our family cookbook from 1998.  I first made this recipe while away at college and it was a big hit, and has since become my most requested dessert.  It is simple to bake, which I LOVE!  And over the years, I have had tremendous success with this recipe, so my heart-felt thanks go out to my cousin for sharing it with the family back in 1998!

INGREDIENTS:

1/2 C. butter

1/2 C. sugar

1/2 C. brown sugar

1 egg

1/3 C. peanut butter

1/2 tsp. baking soda

1/4 tsp. salt

1/2 tsp. vanilla

1 C. flour

1 C. quick oats

1 C. chocolate chips

FROSTING:

1/4 C. smooth peanut butter

3 Tbs. milk

1 C. powdered sugar

  Cream butter, sugar, brown sugar, egg and peanut butter.  Add baking soda, salt, vanilla, flour, and quick oats.  Pat into a 9x13 inch pan.  Bake at 350 degrees for 15-20 minutes (until light brown).  Remove from oven and sprinkle the chocolate chips over the top.  Let melt and spread the chocolate chips.

  Mix frosting and spread over chocolate mixture.  Cool.  Cut into squares.

~I like to let the melted chocolate on top cool and harden before I put the frosting on top,  It's just easier for me to do it this way, it keeps the chocolate and frosting layers separate. 

~I had a friend at college that had me use chunky peanut butter when I made the recipe, and it worked. Otherwise I prefer smooth peanut butter, and so I just stick with that.