Kitty's Kozy Kitchen: no-bake

Love Your Creativity Link Party

Monday, June 11, 2018

How about some no-bake cookies out by my waterfall? Cissy and I made some after school this past week.

I'm using my Roy Kirkham Alpine Strawberry teacup. Can you see the bees that are in the design?

My Grace's teapot that my sister gave me is one that I love to use in the summertime. I'm very careful in caring for it because of the design.

When I picked Cissy up from school, it was funny to see that we both had on shirts in the same shade, although her's is showing up more yellowish. Here is her plate of cookies to take home for her family. She showed me how to use the timer on my cell phone to take our picture!

This past week, Riley, who is in the middle, graduated from 8th grade. Yes, he's taller than his 17 year-old brother! I was thankful to attend with the family.

Also this week, Cissy, graduated from 5th grade. I'm here with my daughter, who helped with the after school Beach Bash for all the classmates.

Yield: 24-36 depending on size when droppedAuthor: Kitty and Cissy

No-Bake Cookies

I used to make these for my own four kids when they were young, and now my grandchildren can enjoy them.

ingredients:

1 stick butter (1/2 cup)

2 cups sugar

1/2 cup milk

1/4 cup cocoa powder

1/2 cup peanut butter

3 cups oats

2 teaspoons vanilla

instructions:

Mix butter, milk, sugar, and cocoa; bring to a rolling boil and boil 1 minute.

Remove from heat and immediately add peanut butter, oats, and vanilla.

Stir mixture well and then drop by spoonful onto waxed, or parchment paper. Cookies will harden as they cool.

Created using The Recipes Generator

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Tea in the Garden

Dishing It! & Digging It!

Monday, February 5, 2018

Let's enjoy a teatime treat that my granddaughter, Cissy and I made. I've shared this recipe before, but these little treats deserve sharing again. Isn't my amaryllis that I planted after Christmas, so pretty?

I love to pull out this favorite Johnson Brothers English Countryside, red transferware teacup, for the month of February.

Here's sweet Cissy, ready to take her treats home to her family. She is such a bright little joy in my life, and we love cooking and laughing together.

Yield: Makes 25 - 1 and 1/2" squaresAuthor: Kitty

Crunchy Fudge Sandwiches

I think I got this recipe from the back of a butterscotch chip or chocolate chip bag, years ago. I hope you try them!

ingredients:

1 cup butterscotch chips
1/2 cup peanut butter
4 cups crisp rice cereal (Rice Krispies)
1 cup semi-sweet chocolate chips
1/2 cup powdered sugar
2 T. butter
1 T. water

instructions:

Melt the butterscotch chips with the peanut butter in a heavy saucepan over low heat, stirring until blended. (Or melt in the microwave in a microwave safe bowl.)

Stir in the crisp rice cereal. Press half of this mixture into a buttered 8" square pan. Chill. Set remainder aside. (If you wet your hands it makes pressing easier).

Stir over hot water, the chocolate chips, powdered sugar, butter and water until chocolate melts. (This can also be done in the microwave being careful to do on lower power and in a microwave safe bowl). Spread over chilled mixture. Top with reserved mixture. Chill. Cut into squares.

http://www.kittyskozykitchen.com/2018/02/crunchy-fudge-sandwiches.html

Created using The Recipes Generator

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I am sharing this with these lovely parties;

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Monday, August 22, 2016

Easy Creamy Key Lime Pie

I am having one of my most favorite summer recipes of Tomato Tart, which can be found here.

For dessert, I've fixed an Easy Creamy Key Lime Pie, which is cool and refreshing. Please join me for lunch!

This Rosina teacup is one that I received in the teacup exchange, several seasons ago, at Stephanie's, at The Enchanting Rose. Stephanie will be having a sign up for her next teacup exchange in September, if you'd like to join in on the fun!

I just had to use my watermelon teapot again before Summer is over.

This yummy recipe was a favorite of my daughter's and mine, years ago, and I decided to make it. Her little girl wanted to try it, when she was over, and she LOVED it. This recipe is lighter and fluffier than the other key lime pie that can be found here. They're both good!

yield: 1 key Lime PieAuthor: Kittyprint recipe

Easy Creamy Key Lime Pie

prep time: 10 MINScook time: total time: 10 mins

A light and creamy Key Lime pie

INGREDIENTS:

1 (10-ounce) prepared graham cracker crust
1 can sweetened condensed milk
1/2 cup key lime juice
1 (8-ounce) container of frozen whipped topping, thawed (or use 1 1/2 cups heavy cream, whipped)

INSTRUCTIONS:

Beat sweetened condensed milk and lime juice in a large bowl on medium speed for about 1 minute, until smooth and creamy. Fold in whipped topping. Pour into crust. Refrigerate 2 hours or overnight until set. You can also freeze the pie and then remove from freezer 10 minutes before serving.

I am sharing this with these lovely parties:

No Place Like Home

Teacup Tuesday

Weekend Potluck
Tea in the Garden
Dishing It! & Digging It!

Full Plate
Thoughts of Home on Thursday

Foodie Friday

Thank you for your visit! xo

Monday, August 1, 2016

No-Bake Cherry Cheesecake

I'm in a no-bake mode for our sweltering Texas heat and this cherry cheesecake fits the bill! Although it's technically not a cheesecake, it's what my family has always called it and how it was named on the recipe from long ago. My table covering is actually an apron from Stephanie, and looks perfect for my cherry theme. The tea kettle was done by my son, Mike, to resemble a McKenzie-Childs Courtly Check design.

Of course, I had to use my cute cherry teacup that I received from Deborah, which reminds me of an old-fashioned diner and makes me smile.

My youngest son, Kevin, came over when his wife was out of town, and I made his favorite birthday dessert that he's requested every year, since he was little. Little Harper looks so excited to help blow out the candle, doesn't she? She takes after her Daddy and loved the cheesecake, too.

No-Bake Cherry Cheesecake

1 8 oz. pkg. cream cheese, softened

1 can sweetened condensed milk
1/3 c. lemon juice
1 t. vanilla
1 graham cracker crust (store-bought or homemade)
1 can cherry pie filling

Beat cream cheese until fluffy. Add sweetened condensed milk, lemon juice & vanilla. Pour into crust. Add cherry pie filling on top.

Graham Cracker Crust

If you have time, make a homemade graham cracker crust. It's SO much better than store-bought!!!

11 whole graham crackers
2 T. sugar
4 T. melted butter

In a food processor, crush the graham crackers. Add the sugar & the melted butter. Mix again. Pour the crumbs into a 9" pie pan. Pat the crumbs down & up the sides of the pie pan. Bake at 350 degrees for 8-10 minutes. Cool before filling.

At last week's Cooking Camp, the three of my seven grandchildren that could come, suggested that we make Teddy Bears at the Beach Cupcakes that we had made a couple of years ago. It's really fun to do with kids. You can check out the recipe how-to here. I just love how the kids enjoy these creative food activities and it delights this Nana's heart to be with them! My son, Mike, did an Art Camp with them, and we used water colors to paint our lions.

Here's Mike's drawing and painting that he did!

Here is Mike with his niece and nephews! The contraption that is on the front of Mike is his rechargeable battery pack for his spinal cord simulator that he had inserted in his back over a year ago.

I am sharing this with these lovely parties:

No Place Like Home

Teacup Tuesday

Weekend Potluck
Tea in the Garden
Dishing It! & Digging It!

Full Plate
Thoughts of Home on Thursday

Foodie Friday

Thank you for your visit! xo

Monday, April 25, 2016

Lemon Ice Box Pie and My Fairy Garden

Let's have tea and Ice Box Lemon Pie out in the garden today, shall we? I'd show you my waterfall, but it's not working right now, so I'll show you my fairy garden instead!

This darling bee teacup and saucer was a gift from my daughter at Christmas. Isn't it bee-u-tiful?

Isn't the saucer cute, too?

This napkin coordinates so pretty with my setting, doesn't it?

Come along to see my fairy garden that I made several years ago, that's in my galvanized tub. I have four fairies for my four granddaughters and three gnomes for my three grandsons. With our recent hailstorm, two of my fairies got broken wings. Yes, the hail was that big!

I have a toadstool with a tea set, of course! Playing in the fairy garden just brings out the little girl in me!

Can you see the tire swing over my little river?

This sweet little birdhouse is getting all rusty, because it's been out for several years.

Here's the garden gate with a chandelier hanging in the archway.

Now, after all that playing in the fairy garden let's have some pie! This Lemon Ice Box Pie came from my friend, Jemma, @ At Home With Jemma. It's very much like my Cherry Cheesecake (unbaked) recipe, found here. For the crust on this pie, I used Biscoff cookies, ground up, because I had them in my pantry and had forgotten what recipe I had wanted them for!! Does that ever happen to you? I think you'll like this recipe, as it's creamy, cool and lemony, but not too. Here's the recipe:

1- 8 ounce package of cream cheese, softened
1- 14 ounce can sweetened condensed milk
1/2 cup fresh lemon juice
1 T. lemon zest
1 t. vanilla
1 prepared graham cracker crust, store bought or homemade, found here (I used Biscoff cookies, but you could also use shortbread cookies)
whipped cream for garnish

Combine cream cheese, sweetened condensed milk, lemon juice, lemon zest and vanilla. Mix on medium speed with a mixer until smooth. Pour into prepared crust. Refrigerate overnight. Garnish with whipped cream.

Here's a sample of hail that my son is holding that hammered down! There were even larger ones than this.

I am sharing this with:

No Place Like Home

Bernideen's Tea Time, Collage and Garden Blog Party

Tea Cup Tuesday

Full Plate
Thoughts of Home on Thursday

Foodie Friday

Weekend Potluck
Tea in the Garden
Dishing It! & Digging It!

Thank you for your visit! xo

I was featured!

Monday, September 14, 2015

Chocolate, Caramel and Peanut Treats

We finally have some cooler temperatures in Texas and it's a joy to be outside for tea! Please join me for some yummy treats. I've used my lady vase and filled her "hat" with some pretty mums.

This lovely cream colored teacup was from my friend Debbie, who is Stephanie's mom, from Stephanie's first teacup exchange at the The Enchanting Rose. I think of Debbie every time I use this Lenox teacup as it goes with anything, and it looks so pretty with my cottage girl teapot that my mom found from a thrift shop and gave to me.

I found the recipe for these grown-up marshmallow treats from the Parade magazine supplement from the Dallas Morning News. The recipe is from Stephanie Banya's cookbook Treat: 50 Recipes for No-Bake Marshmallow Treats. They make for an easy Fall treat!

Chocolate, Caramel and Peanut Treats

1/2 cup semisweet chocolate chips

6 tablespoons unsalted butter, divided (I used salted butter)

1 (16-oz) pkg marshmallows

1/4 cup plus 2 tablespoons caramel sauce, divided

1 teaspoon vanilla

pinch of salt (I omitted)

6 cups chocolate flavor or regular crisp rice cereal

1/2 cup chopped salted peanuts

Melt chocolate in microwave.

Grease bottom and sides of a 13 x 9" baking dish with 1 Tablespoon butter.

Melt remaining 5 tablespoons butter over medium heat. Add marshmallows, reduce heat to low, cover and let stand 3-5 minutes or until marshmallows soften. Add 1/4 cup caramel sauce, vanilla, and salt; stir until smooth. Fold in cereal.

Spread mixture into prepared dish; spread evenly with a piece of waxed paper. Drizzle with chocolate and remaining 2 Tablespoons caramel; top with peanuts. Let stand 15 minutes (mine took longer!) or until firm.

I am sharing this with these lovely parties:

Tea Time Tuesday

Friends Sharing Tea

Tea Cup Tuesday
Roses of Inspiration
Cooking and Crafting with J & J