OT- Sweet Tooth Recipes | Arthritis Information
Would anyone be interested in sharing their favorite "sweet tooth recipes?"
How is this related to RA? Well, we all have our not-so-good days and need to pamper ourselves/indulge in something sweet to soothe us. So is anyone interested?
Sure...I posted this in your other thread, but I can post it here too....this is nice and sweet, but at the same time, it is with fruit, so not completely bad for you. ;)
This is one of my favorite desserts, but today was the first day I made it myself. One of my good friends came over almost every weekend this last summer and would bring this for me every weekend...and I would live on the stuff all week. I would eat this for breakfast, lunch and dinner. I am a big fruit eater in the summer, and this was just perfect. (and I lost a bunch of weight over the summer, and wonder if this had anything to do with it) I know it sounds weird with what is in it, and when my friend told me the first time, I thought it sounded gross...but it is like a grape cheesecake taste...she always uses the red grapes, and I did too, as they are my favorite, so I am not sure what it is like with green grapes.
Grape Dish
5 lbs Red or Green Grapes, washed & dried
8 oz cream cheese
8 oz sour cream
1/2 c sugar
1 T vanilla extract
1/2 c brown sugar
1 1/2 c finely chopped nuts (I used walnuts)
Beat the sugar and the cream cheese until smooth and fluffy (lots easier to get the lumps out this way). Use a REALLY BIG bowl. Combine the sour cream and vanilla extract with the cream cheese mixture. Add the grapes to the bowl and fold to combine. Pour into 13x9-inch pan. Set aside. In small(ish) bowl, combine brown sugar and nuts. Sprinkle evenly over grapes and refrigerate until serving. If made ahead of time and refrigerated uncovered, topping may get the cruchy bits (my fav); if covered, the topping will stay soft.
I like a fruit salad, can't eat it anymore due to dairy but it's quick, easy and the first thing to go at parties.
1can fruit cocktail
1bag mini marshmallows
1carton whipped cream
sugar
whip the cream, add sugar for taste, drain cocktail and add it, then add marshmallows.
You can also add nuts, fresh fruit like apples, bananas, grapes.
OK, this isn't exactly a recipe, but when I'm feeling bad I don't want to bake anything anyway, so my favorite thing is to take a big hunk of chocolate and dip it in a jar of peanut butter. Oh my gosh, it should be illegal, it's so good. Unfortunately, it's about a gazillion calories so I don't indulge very often. These are easy to make
Frosted Flake Cookies(good kid recipe, they can help)
1/2 cup peanut butter
11oz package of butterscotch chips
melt together, stir it so it doesn't burn, mix well
6 cups Frosted flakes, in large bowl
Pour melted mixture over flakes and mix well
Drop on wax paper, I drop them in 2 muffin tins or a minature muffin tin, they hold their shape better while they cool. Put them in the freezer to cool faster and just pop them out of the tins.
Foolproof Fudge
3-6oz pkgs semisweet chocolate chips
1-14oz can sweetened condensed milk
dash salt
1 1/2 teas vanilla extract
1cup nuts(optional)depending on whether you can hold a knife that day
melt chips and milk in microwave on high 3 min. Stir until chips melt and mixture is smooth. Stir in remaining ingredients. Spread evenly in wax paper lined 9 inch pan. Chill 2 hours until firm. Store room temperature. I put it in the freezer it firms up faster.
Note both recipes can be frozen to speed it along, depends on how desperate I am for something sweet and I'm thinking that fudge sounds pretty good right now.
Cherry Cheesecake Cupcakes
(Maybe if you make them with sour cherries, they'll help with inflammation?
24 oz cream cheese (3 8-oz pkgs) at room temperature
1½ tsp vanilla extract
1 cup sugar
5 eggs at room temperature
½ pint sour cream
2 Tblsp sugar
1¼ tsp vanilla extract
21 oz cherry pie filling (1 can)
Mix cream cheese, vanilla extract, and sugar with an electric mixer. Beat in one egg at a time.
Scoop mixture (about ¼ cup per cupcake) into muffin tins lined with cupcake papers.
Bake at 350º for 35 minutes. Cool for 5 minutes.
Mix sour cream, sugar, and vanilla extract.
Spoon on top of cupcakes.
Bake for 5 more minutes (at 350º).
Spoon small amount of cherry filling on top of each cupcake (2-3 cherries each).
Cool and refrigerate. (Cupcakes can be frozen.)
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