I am what many would call a "Foodie" - amateurs who simply love food and/or drink for consumption, study, preparation and news.
Now the statement above should make it clear that I do not have any formal training when it comes to food preparation. I have, however, been told that I am a pretty good cook and I hope you enjoy reading this column as much as I enjoy writing it.
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My husband is not a big dessert eater, but he’s does enjoy certain indulgences. This next recipe is a twist on a treat he always enjoyed when our former neighbor, Fern Harold, would make it. It’s a similar outcome with less fuss and comes from a Taste of Home recipe via Philadelphia cream cheese.
No bake raspberry lemon bars
2 6 ounce packages fresh raspberries, about 2½ cups, divided
6 graham crackers, crushed, about 1 cup, (may substitute vanilla wafers)
2 tablespoons butter or margarine, melted
2 8 ounce packages Philadelphia cream cheese, softened (may substitute 1/3 less fat)
1 7 ounce jar Kraft Jet-Puffed Marshmallow Creme
1 tablespoon lemon juice
Reserve 20 raspberries for garnish, refrigerating until ready to use. Mix the graham cracker crumbs and butter until well blended then press onto bottom of 9-inch square pan and refrigerate until ready to use. Using a mixer, beat the cream cheese, marshmallow cream and lemon juice until light and fluffy then stir in the remaining raspberries before spreading over the graham crust. Refrigerate for at least 4 hours and top with the reserved raspberries before serving.
If you like iced coffee, don’t dilute it with watery ice cubes. Instead of dumping the last of that morning coffee down the drain, use leftover coffee (or brew a fresh pot) and pour it into an ice cube tray and chill. Store the cubes in a large freezer bag or leave them in the tray and use when needed.