Cooking With The Lewis Sisters

A Blog of Recipes We Love and Enjoy!

Tropical Fruit Salad June 26, 2017

Filed under: Dessert,Side Dishes,Snacks — lewissisters @ 9:37 pm

Hi guys!
I hope you are having a lovely day. I have a fantastic summer recipe for you. It is another version of our fruit salad. For the original recipe click the following link. https://lewissisters.wordpress.com/2016/10/01/fruit-salad/
A couple weeks ago, I made the original fruit salad, with strawberry yogurt and cheesecake pudding, for a barbecue my parents were attending; when an idea struck me for a tropical version of this dish. Over the weekend, I had the opportunity to make the tropical version and the verdict is… The salad is fantastic; to add more coconut flavor garnish with some toasted coconut, or, crushed graham crackers (regular or gluten free).
Have fun adding your own fruit.
This salad is a hit at any summer barbecue. Give it a try!
 
Lewissisters Tropical Fruit Salad


12 ounces Cool Whip
1 small box coconut pudding
18 ounces vanilla yogurt
1 pound sliced strawberries, one package.
2 or 3 cups small marshmallows, optional
2 or 3 sliced bananas
1 Cup mandarin oranges
1 Cup pineapple
Directions:
1. Put the yogurt, pudding and Cool Whip in a large bowl and mix everything together with a wisk.

2. Cover the bowl and put it in the fridge to thicken; for one hour or more.

3. Wash, hull, and slice the strawberries; slice the bananas, drain the oranges and pineapple.

4. Fold the fruit and marshmallows into the cream mixture and garnish with a little toasted coconut or crushed graham crackers; serve immediately. This dessert is even better the next day!
Enjoy!

 

Gluten Free Pound Cake May 21, 2017

Filed under: Cakes,Dessert,Gluten Free — lewissisters @ 10:07 pm

Hi readers!
Last Friday, 19 May 2017 marked the fifth year of the blog. I can’t believe it! Thank you for sticking with us; since we do not post regularly, it’s so nice to see you come back and share/like our posts.
Last month, I announced my upcoming novel; it is still in the final stages so here is a peak at what it’s about.
“When a doctor and nurse are kidnapped during an Ebola epidemic in Liberia, more than their well-being will be threatened when their past and secrets must come out.”
Keep an eye on my Facebook page for more upcoming information about the book. The page is: http://www.facebook.com/AuthorMacyLewis.
The recipe for this month is from my friend Mikelle, it is a delicious and easy pound cake! I made it for Mother’s Day dessert and served it with strawberries and whipped cream. It was delicious! I omitted the almond extract because my niece has a nut allergy and added a little more vanilla extract; making the cake gluten free is very easy.
I hope you give this cake a try!
Pound Cake Recipe


2 c. Butter (4 sticks)

3 c. Sugar

6 eggs

1 Tsp. almond extract

1/2 Tsp vanilla

1/2 Tsp baking soda

3 c. flour (gluten free)

1 c. Sour cream

Directions:

Mix everything in a large bowl.

Bake at 350 for one hour in a greased bunt pan 🙂

You can also cut up strawberries and put whipping cream and strawberries on top!

Only let the cake cool in the pan for 5 to 10 minutes, or it may not come out very easily.
Enjoy!

 

Chocolate Crackle Cookies January 1, 2017

Filed under: Brownies,Cookies,Dessert,Gluten Free — lewissisters @ 5:09 pm

Hey readers!

We are so excited to begin another year. We would like to thank all of you who follow our posts, like and share them with your friends and families. It means a lot to us to have such a wonderful group of followers and we sincerely appreciate every one of you. Thank you for reading our blog!

 We would like to send out a warm welcome to any new readers. We post sporadically throughout each month so if you would like to be notified, sign up and our posts will be delivered to your inbox.

I made these cookies last month for our big family Christmas party and again a few days later for a party my parents threw and they were a hit at both events. A few days before the family party, on Christmas Eve, I made three batches of our pumpkin bread… https://lewissisters.wordpress.com/?s=pumpkin+bread Our family party was two days after Christmas Day, and I wanted to make a dessert that would be easy for everyone to eat while they mingled. I also wanted a recipe that was really easy to throw together because I was sick of measuring lots of ingredients. I looked through my files and found this easy cookie recipe. I knew I had to make it because it sounded delicious and I wanted simplicity. Making the recipe gluten free is very easy.

This recipe comes from the place where I served my mission, to see what I am talking about see the following link: https://lewissisters.wordpress.com/2015/05/19/reflections/. Anyways, the staff where I served loved to have different contests to share food and choose winners for favorite recipes, and as a foodie I was all over that; I loved getting the recipes that were shared. This recipe is from a Cookie Bake Off that was held.

The verdict for the cookies is… They are delicious warm and at room temperature. I love the crackle designs when they come out of the oven.

Try these delicious cookies today! We hope everyone has a safe and wonderful 2017!
Chocolate Crackle Cookies


1 box Ghirardelli Double Chocolate Brownie mix (gluten free) 

1 cup all-purpose flour (gluten free)

3 eggs

1/3 cup vegetable oil

3/4 cup powdered sugar (reserved for coating dough)

Preheat oven to 350 F.

Place brownie mix, flour, eggs and oil in medium bowl. Stir until blended.

Place powdered sugar in separate bowl. For each cookie, scoop 1 rounded tablespoon dough and place in powdered sugar. Roll dough gently into balls, coating thoroughly with powdered sugar. 

Place 2 inches apart onto greased cookie sheet. Bake 11 to 13 minutes. Makes 2 1/2 dozen cookies.

Enjoy!

 

Zucchini Bread November 1, 2016

Filed under: Angie's Cookbook,Breakfast,Dessert,Gluten Free,Quick Breads — lewissisters @ 6:52 pm

Hi guys!Remember the peach cobbler post from September? If you have not seen it, click on this link: https://lewissisters.wordpress.com/2016/09/05/peach-cobbler/

When we received the peaches that we used for the cobbler, Grandma Muse and my uncle gave us other vegetables and fruit from their garden. I made this wonderful bread in September and saved it to post this month. This recipe comes from Angie’s cookbook and we found it to be absolutely delightful!

Peel your zucchini before grating; also, be careful that you don’t grate your fingers, ouch! Grating zucchini is a great work out too. Ha-ha you will want to ring some of the extra liquid out of your shredded zucchini before adding it to your batter. To do this, I put the zucchini in a strainer lined with paper towels and wrung it out.

I made this recipe twice and learned, you can cut out ½ cup sugar and the bread still tastes fantastic.

Thanks for the recipe Angie, it is delicious!

 

Zucchini Bread

 

1 cup oil (applesauce)

2 cups sugar (1 and ½ cups works well too)

3 eggs

3 tsps vanilla

2 cups shredded zucchini (1 medium zucchini)

3 cups flour (gluten free)

1 tsp baking soda

1 tsp salt

3 tsps cinnamon

¼ tsp baking powder

½ cup chopped nuts (optional)

Directions:

1. Combine oil/applesauce, sugar, and eggs in a large bowl, beat well. Blend in vanilla and zucchini. 

2. Sift dry ingredients together then add to wet mixture. Pour batter in to a greased and floured loaf pan.

3. Bake 350* for 1 hour. (If using smaller pan bake time 30 min).

4. Bread is done when a toothpick inserted comes out clean.

 

Enjoy!

 

 

Fruit Salad October 1, 2016

Filed under: Dessert,Dinner,Gluten Free,Side Dishes,Snacks — lewissisters @ 3:50 pm

Hi everyone,
This is a wonderful dish to take to fall barbecues. It is a delicious side dish, dessert and snack!

My parents and I ate a similar dessert at a recent barbecue that my mom’s work held and I loved it so much I wanted to recreate it.

My dad and I created this recipe and took it to a neighborhood barbecue our neighbor held last month and everyone loved it. A week later we made it again and changed the yogurt from vanilla to strawberry and the vanilla pudding to cheesecake. And it was delicious

Have fun creating your own salad by changing the yogurt and pudding flavors and adding different fruits.
Lewissisters Fruit Salad with Marshmallows


12 ounces Cool Whip

1 small box vanilla pudding

18 ounces vanilla yogurt

1 pound sliced strawberries, one package.

3 cups marshmallows, optional

3 Sliced bananas
Directions:

1. Put the yogurt, pudding and Cool Whip in a large bowl and mix everything together with a wisk.

2. Cover the bowl and put it in the fridge to thicken; for one hour or more.

3. Wash, hull, and slice the strawberries; slice the bananas.

4. Fold the fruit and marshmallows into the cream mixture and serve immediately. This dessert is even better the next day!

Enjoy!

 

Peach Cobbler September 5, 2016

Filed under: Dessert,Gluten Free — lewissisters @ 2:06 am

We are back!
Here is a fantastic summer/fall recipe that I simply had to share with you all; I made it this afternoon. Yesterday, our uncle and Grandma Muse gave us some peaches directly from their peach tree, and my mom said she wanted to make peach cobbler. I have a recipe from one of our ward Relief Society newsletters for a dump-it peach cobbler, my mom looked online for a similar recipe and we combined the two recipes, thus resulting in this amazing cobbler. If you make this cobbler, your house is going to smell fantastic!
Easy Peach Cobbler


1 yellow cake mix, gluten free
1 can of sprite (1 cup)
4 cups of peaches (2 8 oz cans with juice) or 5 medium/large peaches peeled and sliced
½ tsp Cinnamon
1 stick butter, or a little less cut into small pieces
Directions
1. Layer sliced peaches in the bottom of an ungreased 9-13 pan; pour sprite over the top of the peaches. (If using canned peaches use the juice from the can rather than sprite)

2. Top with cake mix and press down firmly with a spatula or spoon.

3. Top with butter and sprinkle with cinnamon.

4. Bake uncovered at 375 for about 45 minutes.

5. Serve warm with vanilla ice cream. Store in the refrigerator.
Enjoy!

 

Luau Cake September 1, 2016

Filed under: Cakes,Dessert,Make Ahead Meals — lewissisters @ 9:45 pm

Hi!This month’s recipe is the cake we made for my niece’s birthday party last month. The theme of her party was luau, so my sister wanted to make a festive two layer cake (using four cakes in all) and keep the flavors really simple. To go along with the cake we had mixed fruit, a veggie tray and some chips. Our family enjoyed chatting with each other and watching my niece have fun with her new gifts; as well as, playing with her siblings and cousins.

This is our own recipe. We hope you like this colorful cake; have fun creating your own version!

 

Lewissisters Luau Cake!

 

1 yellow or white cake mix (regular or gluten free)

1 chocolate cake mix (regular or gluten free)

1 small box of chocolate pudding

1 small box of lemon pudding

Butter cream Frosting: (double the recipe for this cake)

1 stick butter, room temperature

1 tsp vanilla extract

2 cups powdered sugar

2 Tbsps milk, or more if needed

Food coloring, if desired

 

Directions for the cakes and puddings:

1. Grease a round 9 inch cake pan for the bottom cake and an 8 inch cake pan, trimming sides of the cake, (or a smaller cake pan) for the top cake.

2. Split your cake batters in half so you will have two chocolate and two white/yellow cakes.

3. Make the chocolate and white/yellow cake mixes according to the instructions on the boxes. Once the cakes are done baking, let them cool to room temperature.

4. In separate bowls, make the chocolate and lemon puddings according to the instructions on the boxes and set aside to thicken, about five minutes.

 

Butter cream Frosting:

1. In a stand mixer fitted with the paddle attachment, cream the butter on medium speed until it is light and fluffy.

2. Add the vanilla extract; then slowly add the powdered sugar, with the mixer on low speed.

3. Add the milk and mix; followed by food coloring, if desired.

4. Then, mix the heck out of the frosting until it is the consistency and color you would like it to be. (If it is too runny, add more powdered sugar, if it is too thick, add more milk).

 

Assembling the cake:

1. On a serving plate, put one layer of the bigger cake down. (We used chocolate cake for the bottom layer).

2. Spread the chocolate pudding on top of the cake.

3. Add the second chocolate cake on top of the pudding.

4. Frost with a thin layer of frosting (a crumb coat) whatever color you would like. (We used yellow) and let it sit for a few minutes to set. When it has firmed up, finish spreading the remainder of the frosting all over the top and sides of the cake, so it is completely covered.

5. Put the first layer of the second smaller cake on top of the fully frosted bottom cake. (White cake)

6. Spread lemon pudding on top of the cake.

7. Put the final white cake on top of the pudding.

8. Put a crumb coating of frosting on top of this cake only, we used pink. And allow the cake to rest for a few minutes to set.

9. Frost the entire second cake with the remaining frosting and allow it to rest once more.

10. Decorate the cake however you want and enjoy! 

11. For storage, keep the cake in the refrigerator. You may have leftover pudding which is delicious by itself or topped with whipped cream.

 

Enjoy!