<p>Baked peaches. Cut in half, remove pit, peel off skin if desired, 400 degrees, butter, brown sugar, vanilla extract, 15 minutes. Serve with a scoop of vanilla ice cream on top.</p>
<p>Tastes AWESOME. If peaches aren’t in season, use granny smith apples, same procedure, 400 degrees until soft (or a half hour).</p>
<p>coureur: What is Mrs. Smith’s first name??</p>
<p>It’s Betty. Betty Crocker Smith.</p>
<p>here’s an easy one…</p>
<p>strawberry jello 1 box (sugar free if you want)
1 can/pkg frozen strawberries
1 tub cool whip (sugar free/low fat–whatever you want)
1 store bought angel food cake</p>
<p>tear cake into chunky pieces. place in a 9x13 baking dish.</p>
<p>mix jello with hot water, use frozen berries instead of cold water. stir in cool whip. pour mixture over angel food cake pieces. toss/stir lightly. chill.</p>
<p>truly for the baking impaired!</p>
<p>Probably late for your Easter dinner (sorry!) but I brought an easy Baileys Irish Creme Tiramisu to a gathering the other night</p>
<p>All you need is 2-3 packages of ladyfingers (or cut up some store-made poundcake), soak them in a mixture of a cup strong coffee and a cup of Bailey’s Irish Creme (I guess you can double the coffee if you don’t want the alcohol). Separately, whip a tub of marscapone cheese with a half-cup sugar and fold in a can of whipped cream (I am too lazy to whip the cream myself, just make sure it is real whipped cream and not the ReddiWhip stuff). If marscapone is unavailable you can use whipped cream cheese I guess, but I haven’t tried that…</p>
<p>Just layer the cake and the cream mixture, and sift some cocoa on top, put it in the fridge to meld together for a couple of hours and you are ready to go…</p>
<p>Mafool- ummm another Pioneer Woman’s Fan!! I have made many of her recipes, most from the website, some from the cookbook. Let me know if you try any recipes!</p>
<p>I am not baking challenged but I do have a question for Rachacha: Where does one find marscapone cheese? At the supermarket, in the dairy case? In the cheese section? Near the cottage cheese? I want it, but I can’t find it. Is it the same as ricotta?</p>
<p>It usually appears in the upscale cheese section, but in some stores it appears in the vicinity of the cottage cheese and ricotta. It is not the same as ricotta, and I do not consider them interchangeable.</p>
<p>Rachacha- I will be making that this summer- thanks .</p>
<p>Rachacha, I like saying your name in my head!</p>
<p>I usually see marscapone in the grocery store (big Italian community here so it is always available), but I always buy it at BJ’s, it is in their specialty cheese section…</p>
<p>^^Rachacha (I think my FIL was from your area), in the Bailey’s tiramisu did you really mean not to use Reddi-Wip from a can or did you mean not to use Cool Whip? Reddi-Wip is made from real cream. Just asking…I don’t really mind whipping the real cream that comes in a carton.</p>
<p>Not exactly what you were looking for BUT I have to share an amazingly easy dessert from my overworked boss. Everybody who works with her loves it (and loves the idea of a truly quick dessert–in a pinch your guests can even assemble it themselves). For each serving put a klondike bar on a plate. Put sliced fresh strawberries of thawed frozen strawberries (your choice) on top. Top with canned whipped cream.</p>
<p>I thought it would also be good with fresh sliced banans but haven’t actually tried that yet.</p>
<p>Rachacha, I shop at BJs once a month. Next time I’m there, I’ll get some. Yummmmmm.</p>
<p>Even easier Key lime pie (no bake!)</p>
<p>1 Graham cracker crust (make it yourself or buy it ready made)
1 can condensed milk
1/2 cup lime juice
Zest from the limes</p>
<p>Mix lime juice, milk, and zest. Pour into crust and chill 6 hours or overnight. Top with whipped cream.</p>
<p>Southern banana pudding is not exactly fancy, but people will almost always scrape the bowl. Insanely easy: </p>
<p>Prepare a package of pudding according to the directions (instant and non-instant both work; any subtype of chocolate or vanilla or both). Layer this with Nilla wafers and sliced ripe bananas in a big bowl or individual cups. Chill for a couple of hours and top with whipped cream. You won’t have leftovers.</p>
<p>Chocolate fondue:</p>
<p>I use small individual microwave-safe bowls. In each bowl, I put half milk chocolate and half dark chocolate (this ratio matters). I microwave about ten seconds at a time and stir in between. When it’s smooth and completely melted, it’s done. (I do all the bowls at once.)</p>
<p>With the individual bowls of melted chocolate, I serve strawberries, sliced bananas, sliced apples, marshmallows, cake squares, and so on. Dip and eat. Easy and the non-chocolate eaters have other choices. If I’m really into it, there will also be whipped cream.</p>