Monthly Archives: February 2016

Lemon Cheesecake Pie



Lemon Cheesecake Pie

This is a very quick and easy dessert to make.  Sooo yummy!!

  • 1 pkg. (8-oz.) cream cheese, softened
  • 1/2 cup sugar
  • 1 can (21-oz.) lemon pie filling, divided
  • 1 carton (8-oz.) frozen whipped topping, thawed
  • 1 (9-oz.) graham cracker crust

In a small bowl, beat cream cheese and sugar until smooth.  Beat in three fourths of the pie filling.  Fold in the whipped topping. Spoon into crust.  Spread remaining pie filling over cream cheese layer.  Refrigerate for at least 15 minutes before serving.

Makes 8 to 10 servings.

“The only real thirst-quencher is Jesus – the living water.”




Cashew-Chicken Rotini Salad



Cashew-Chicken Rotini Salad

This is a beautiful and fresh salad to serve at potlucks or picnics.  Spring is coming and the perfect meal-in-one.  Delicious!  It makes quite a large amount, so I made a half recipe.

  • 1 pkg. (16-0z.) spiral or rotini pasta
  • 4 cups cubed cooked chicken (I poached my chicken and it was very moist)
  • 1 can (20-oz.) pineapple tidbits, drained
  • 1 1/2 cups sliced celery
  • 3/4 cup thinly sliced green onions (I left out)
  • 1 cup seedless red grapes
  • 1 cup seedless green grapes
  • 1 pkg. (5-oz.) dried cranberries
  • 1 cup ranch salad dressing
  • 3/4 cup mayonnaise
  • 2 cups salted cashews

Cook pasta according to package directions.  Meanwhile, in a large bowl, combine the chicken, pineapple, celery, onions, grapes and cranberries.  Drain pasta and rinse in cold water; stir into chicken mixture.

In a small bowl, whisk the ranch dressing and mayonnaise.  Pour over salad and toss to coat.  Cover and refrigerate for a least 1 hour.  Just before serving, stir in cashews.

Makes 12 servings.

“With God, all things are possible.”


Red Velvet Cheesecake




Red Velvet Cheesecake

This is an easy no-bake white chocolate cheesecake.  Layered between red velvet cake rounds.  I made this for my Valentine’s Day meal for my family.  Rest of menu was Bacon-wrapped Filet, Twice Baked Potatoes and Creamed Corn.  Delicious!

  • 2 (9-inch) red velvet cake rounds (I used a cake mix, but you can use any red velvet cake recipe you like)
  • 2 cups (8-oz.) confectioners’ sugar
  • 8 tablespoons unsalted butter, softened
  • 3 (8-oz.) packages cream cheese, softened
  • 3/4 teaspoon vanilla extract
  • Pinch salt
  • 1 1/2 teaspoons unflavored gelatin
  • 1 1/2 cups heavy cream
  • 6 oz. white chocolate, chopped
  • 1/2 cup granulated sugar
  • White chocolate curls

For the cake:  Using serrated knife, split cakes horizontally 1 inch from bottom.  Using your fingers, crumble tops into small crumbs; set crumbs aside in airtight container.  Set 1 remaining cake round in 9-inch springform pan; reserve second cake round.

For the Frosting:  Using stand mixer fitted with paddle, beat confectioners’ sugar and butter on medium-high speed until fluffy, about 2 minutes.  Cut 8 oz. cream cheese into 4 pieces and add 1 piece at a time, continuing to beat until incorporated, about 30 seconds.  Beat in vanilla and salt.  Refrigerate frosting until ready to use.

For the filling:  Sprinkle gelatin over 1/2 cup heavy cream in small saucepan and let sit until gelatin softens, about 5 minutes.  Cook mixture over low heat until edges are just bubbling.  Add white chocolate and continue to cook, stirring constantly, until just melted and smooth.  Set aside to cool slightly, about 15 minutes.  Using clean stand mixer fitted with whisk, whip remaining 1 cup heavy cream on medium-high speed to soft peaks, 1 to 2 minutes; transfer to medium bowl and set aside.  Using now-empty stand mixer fitted with paddle, beat remaining 1 pound cream cheese and granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes.  Reduce speed to medium-low, add white chocolate mixture, and mix until just combined, scraping down sides of bowl as needed.  Using rubber spatula, gently fold in whipped cream until combined.

To assemble:  Spread filling over cake in pan and smooth into even layer.  Place remaining cake round, cut side down, on top.  Cover with plastic wrap and refrigerate until set, about 6 hours.  Run thin knife between cake and sides of pan; remove sides of pan.  Transfer cake to cake stand or plate.  Spread frosting in even layer over top and sides of cake.  Gently press reserved cake crumbs onto sides of cake.  Place mound of chocolate curls in center of cake.

“Words spoken rashly do more harm than good.”

Hoop Cheese Mac and Cheese



Hoop Cheese Mac and Cheese

This is the simplest mac and cheese that you can make.  My husband says it is the best he has ever eaten.  Hoop cheese is a farmer’s style cheese that commonly has a red or black wax rind.  This cheese is getting rather hard to find, so if you can’t find it, just use a good Cheddar.  I actually used Longhorn-style mild cheddar.

  • 2 cups dry elbow macaroni
  • 12 oz. red wax hoop cheese, cubed
  • 1 (5-oz.) can evaporated milk

Bring 1 quart of water to a boil in a medium saucepan over medium-high heat.  Once boiling, add 1/2 tablespoon salt and macaroni, and cook until tender.  Drain the macaroni, and return it to the pot over low heat.  Add the cheese and evaporated milk.  Stir until the cheese is melted and creamy.  Serve immediately.

Serves 4.

“Worship of the masterful Creator begins with a grateful heart.”