Caramel Krispie Bars

These are my all-time favorite marshmallow krispie bars!

Caramel Krispie Bars

2 (8 oz.) bags Kraft Jet-Puffed Caramel & Vanilla Swirled Marshmallows
1 stick of butter (8 Tablespoons)
8 cups Kellogg's Rice Krispies Cereal

1.)  Butter the inside of one 13x9x2-inch cake pan, then set the pan aside.

2.)  In a large stock-pot, melt the butter over very low heat.  (Whenever I make rice krispie bars, I use an 8-quart Teflon coated stock-pot.)

3.)  After the butter's melted in the pot, add the marshmallows, and stir until the marshmallows have completely melted.

4.)  Remove pot from the heat, add the cereal, and stir until the cereal is evenly coated with the marshmallow mixture.

5.)  Press the marshmallow/cereal mixture into the buttered pan.

6.)  Let bars sit for 2-3 hours, before cutting them.

7.)  Yields: 24 bars

Caramel Krispie Bars | Just A Pinch Recipes

Berry Bread

This actually is a dessert which my family enjoys on those hot Summer days.  Just mix together, the already thawed, sweetened strawberries, with the cream, and served over torn pieces of white bread.



Berry Bread

3-1/2 lbs. frozen, sliced, sweetened strawberries, thawed

1/2 pint heavy whipping cream

white bread, homemade or store bought, torn into small pieces

1.)  In a large bowl, add the 3-1/2 lbs. of (thawed) sweetened sliced strawberries.


2.)  Stir in the heavy cream, until the strawberries and cream are blended together.


3.)  Chill in the refrigerator for at least 30 minutes, or 1-2 hours.


4.) In a serving bowls, add torn pieces of homemade, or store bought white bread.

5.)  Pour desired amounts of the berry mixture, over each bowl of already torn pieces of bread.

6.) Note: If using your own frozen strawberries, you may need to add a bit more granulated sugar, but add according to taste.  Do this before adding the cream.  The amount of strawberries and cream added; depends upon you.

More photos of the ingredients I used when making Berry Bread.  This really is a delicious desert to enjoy anytime throughout the year.

http://www.justapinch.com/recipes/dessert/dessert-fruit-dessert/berry-bread.html

Cherry Rhubarb Crisp

A delicious rhubarb dessert to enjoy! 

Cherry Rhubarb Crisp

1 cup quick cooking oats
1 cup brown sugar (packed)
1 cup all-purpose flour
1/8 teaspoon salt
1 stick cold butter, cut into pieces

4 cups fresh rhubarb, cut into 1/2-inch pieces
1 cup granulated sugar
3 Tablespoons cornstarch
1 cup water
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 (21 oz.) can cherry pie filling
1/2 cup chopped pecans
vanilla ice cream
Reddi Wip (or) Cool Whip Whipped Topping

1.)  To make the crust: In a bowl mix together, the oatmeal, brown sugar, flour, and salt.

2.)  Cut in the pieces of butter, with either a fork or pastry blender, until mixture becomes crumbly (like a streusel topping).

3.)  Press half of the crumb mixture into an ungreased 13x9x2-inch glass baking dish.  (I probably added 2/3's of the crumb mixture.)

4.)  To make the filling: In a large saucepan (I used a 3-quart saucepan), add the granulated sugar, cornstarch, and water.  Stir until blended, then bring to a boil over medium-high heat; stirring continuously, and until the mixture thickens.  The mixture should thicken within 3 minutes.  (At least mine did.)

5.)  Once the mixture has thickened, thoroughly stir in the extracts and pie filling.

6.)  Now spread the rhubarb over the crust, then spoon the cooked pie filling on top, and sprinkle on the remaining crumb mixture.

7.)  Lastly, top the crumb mixture with the chopped pecans.

8.)  Bake in a 350ºF oven for 45-55 minutes.  (I baked mine for 55 minutes.)

9.)  Serve warm with vanilla ice cream.  (Refrigerate any leftovers.) Enjoy refrigerated leftovers with either Reddi Wip, or Cool Whip Whipped Topping.

10.)  Yields: 7 to 8 Servings.

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Cherry Rhubarb Crisp | Just A Pinch Recipes

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Banana With Peanut Butter & Chocolate Syrup

I happen to come across this dessert recipe at food.com.
My husband loves peanut butter and bananas, and I love
chocolate, so we both enjoy this delectable dessert.



Banana With Peanut Butter & Chocolate Syrup 

1 banana
2 tablespoons peanut butter (or more)
3 tablespoons chocolate syrup (or more)
... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ...
Optional toppings:
Reddi Wip Whipped Topping
Colorful candy sprinkles

1.)  Peel banana; split lengthwise, and place on a plate.

2.)  Spread peanut butter on the banana.

3.)  Drizzle chocolate syrup over the banana.

4.)  If desired, top with some Reddi Wip and candy sprinkles.

5.)  Serve immediately.

6.)  Makes: 1 serving

Banana With Peanut Butter & Chocolate Syrup | Just A Pinch Recipes

Pumpkin Mousse Parfait

I really enjoy this layered Pumpkin Mousse Parfait!



Pumpkin Mousse Parfait 

3 cups cold milk (I used 2% milk)
2 pkgs. (3.4 ounces) each, instant vanilla pudding
1 (15-oz.) can pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1 cup thawed Cool Whip
Additional Cool Whip (for layering)
Additional ground cinnamon (for sprinkling on top the dessert)

1.)  Beat milk and pudding mix in a large-deep bowl, for 2 minutes.

2.)  Blend in the pumpkin and spices.

3.)  Stir in the 1 cup of Cool Whip, and refrigerate for 1 hour.

4.)  Layer the pumpkin mousse and additional Cool Whip into a trifle bowl, or parfait glasses.  (Or use other individual glasses of your choice.)

5.)  Top each dessert with a light sprinkle of the ground cinnamon.

6.)  Serve immediately, or place the dessert in the refrigerator until ready to serve.

7.) Note: Depending on the size of dessert glasses you are using, and how much of the pumpkin mousse and whipped topping you layer into them, that pretty much will determine the servings you will get.

8.) Optional Variation: Omit layering the additional Cool Whip and the pumpkin mousse.  Just add the pumpkin mousse into smaller individual serving dishes, and top each with a dollop of Cool Whip and a light sprinkle of the ground cinnamon.  This will yield more servings.

Pumpkin Mousse Parfait | Just A Pinch Recipes

Canned Blueberry Pie

Lately I've been craving pie, so I decided I'd make a blueberry pie.  The crust and pie filling were not made from scratch, but rather with a canned pie filling which I purchased from Wal-Mart (the Great Value Brand), and with one of those already-made pie crust, which I purchased from Aldi's.  I place a pie shield over the pies crust before baking the pie, but this time I forgot to do that, and yet my pie crust turned out perfect and not too dark.  The end results, a quick and delicious tasting pie!  Not made from scratch, but still quite delicious!



Canned Blueberry Pie 

2 (21-oz.) cans blueberry pie filling (See *Note)

1 (15-oz.) pkg. 2-already made pie crusts

1 teaspoon all-purpose flour

wax paper (To unroll pie dough onto)

mini-cookie cutters

Additional granulated sugar (To sprinkle on top of the pie crust.)

1 (14-inch) circular shaped pizza tin

1 (10-1/2 inch) pie shield (optional use) But I used one.  As it helps to prevent the pie crust from getting too dark when baking in the oven.


1.)  Preheat oven to 350 degrees.

2.)  Remove both pie crusts from the pkg.  Let pie crusts set on kitchen counter for 20 minutes before using.

3.)  Remove one of the crusts from the plastic wrap.  Unroll the pie crust and place it on a sheet of wax paper.  Sprinkle the teaspoon of flour over the crust.  Using your hand, lightly spread the flour over the entire crust.  Place the pie crust, floured side down, inside a 9-inch pie pan.  Add both cans of pie filling into the pie pan.

4.)  Unroll the remaining pie crust onto the sheet of wax paper.  Using desired shaped mini cookie cutters, cut-out and remove some of the dough, near the center of the pie crust.  Set cut-out pie dough aside.

5.)  Top the pie with the remaining pie crust.  Place the cut-out pie dough on top the pie crust.  Sprinkle the pie dough with a bit of the granulated sugar.  Place pie pan on top the 14-inch pizza tin before placing in oven.  If desired, place the pie shield evenly on top of the pie, before baking.  Bake the pie for 1-hour in a 350 degree oven.

6.) *Note: This is the already made pie crust I use, whenever I make my pies. I purchase mine from Aldi's, and I much prefer it over the Pillsbury Pie Crust.  Also, for this recipe, you can use another canned pie filling, such as... cherry, peach, raspberry or strawberry.

Additional Note: January 13th 2023.  Now-a-days, I see store bought pie crust have been reduced to (14.1-oz.).  So, my husband purchased a Pillsbury Pie Crust.  I was surprised that it made a decent pie crust.  I haven't had a Blueberry Pie for quite some time, and this pie was quite delicious!  

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