This is the Easter dessert that I made this year. Sooo good!!
8 graham cracker sheets, crushed
3 tablespoons butter, melted
1 (8 oz.) package cream cheese, softened
1/3 cup sugar
1 cup fresh strawberries, diced
1 cup heavy cream, whipped
1 small box vanilla instant pudding ( I used cheese cake instant pudding mix)
1 3/4 cup milk
Mix the crushed graham crackers and butter together (reserve 1 tbsp. to sprinkle on top). Press into the bottom of an 8-inch square baking pan. Place in the refrigerator to harden while you prepare the filling.
Mix cream cheese and sugar together until well combined. Fold in the strawberries. Spread evenly on top of the graham cracker layer.
Combine milk and pudding mix and whisk for 2 minutes. Pour over the cream cheese layer. Place in the fridge for 1 hour to set. Remove and spread with layer of whipped cream. Sprinkle reserved graham cracker crumbs over the top. Refrigerate for 3-4 hours to completely set.
(I doubled this for my family and put it in a 9 x 13 casserole dish.)
“The keys to effective relationships are gentleness and humility.”
Every time Art and I would go by the bakery in a store, he was eyeing everything lemon and blueberry. So I decided I better get busy and bake him something. This really hit the spot. They are so delicious!!
2 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, melted and slightly cooled
1 1/4 cups sugar
1/4 cup packed brown sugar
Zest of 2 lemons
1 – 2 tablespoons lemon juice (I used 1 but I think next time I will use 2)
1 large egg, room temperature
1 egg yolk, room temperature
3/4 cup frozen wild blueberries (I didn’t have enough wild berries, so I added some of the bigger frozen berries)
Melt butter in microwave and pour into a large mixing bowl and let cool for 15 minutes.
Preheat oven to 350 degrees. Prepare 2 baking sheets with parchment.
Using the bowl with the melted butter, mix in both sugars. Then mix in lemon zest, lemon juice, egg, and egg yolk. Batter should be pale in color.
Add the dry ingredients and mix just until combined. Add in the frozen blueberries. Fold very gently. They will color the dough slightly. Do not over mix.
Use a large cookie scoop and scoop 8 balls onto each cookie sheet.
Bake for 14-16 minutes, one cookie sheet at a time. Bake until edges are golden brown.
Let cool on cookie sheet for 10 minutes before transferring to a cooling rack.
Makes 16 cookies.
“Since God’s hand is in everything, you can leave everything in God’s hand.”
This is so easy to make and so delicious! Buttery hash browns form the crust for the yummy cheese and sausage filling. It is great for breakfast, lunch or dinner.
1 package (20 oz.) refrigerated shredded hash brown potatoes
1/3 cup butter, melted
1 teaspoon beef bouillon granules
1 lb. bulk pork sausage
1/3 chopped onion
1 cup (8 oz.) cottage cheese
3 eggs, lightly beaten
4 oz. shredded cheddar cheese
In a large bowl, combine hash browns, butter and bouillon. Press onto the bottom and up the sides of a greased 10-inch pie plate. Bake at 350 degrees for 25-30 minutes or until edges are lightly browned.
Meanwhile, in a large skillet, cook sausage and onion over medium heat until meat is no longer pink, drain. In a large bowl, combine the sausage mixture, cottage cheese, eggs and cheese.
Pour into crust. Bake at 350 degrees for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.
Makes 6-8 servings.
“Holiness is simply Christ in us fulfilling the will and commands of the Father.”
1 box (2 count) refrigerated pie crusts, softened as directed on box
6 – 8 cups peeled, cored and sliced apples (I used a lot of apples)
1 tablespoon lemon juice
1/2 cup white sugar
1/2 cup brown sugar
3 – 4 tablespoons all-purpose flour (depending on how many cups of apples used)
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
Place 1 pie crust in a 9 or 10-inch disposable foil or metal pie plate (do not use glass). Press crust firmly against side and bottom of pie plate.
In a large bowl, gently mix filling ingredients and spoon in crust-lined pie plate
Top with second crust. Wrap excess top crust under bottom crust edge pressing edges together to seal; flute.
Tightly wrap unbaked pie in 3 layers of plastic wrap, making sure all sides of pie are completely sealed and unexposed.
Next, place pie in gallon-size plastic bag or wrap pie in aluminum foil; label with the following information: Apple Pie and expiration date of pie which is 2 months after pie is frozen. Place pie in freezer; pull out when ready to bake..
When ready to bake pie, heat oven to 450 degrees. When oven is preheated, remove pie from freezer; cut a few slits in top crust and place in oven. Do not thaw pie.
Bake 25 minutes. Reduce oven temperature to 375 degrees; bake 40 to 50 minutes longer or until crust is golden brown and apples are hot and soft when pricked with a fork.
“For a healthier spiritual life, exercise humility and care for others.”
Milk toast is a very old recipe, probably from the early 1900’s. It is comfort food at the highest. Try it if you are not feeling good or if you need a good nights sleep. This is what I eat if I need good nights sleep. I have been eating it for a very long time and just love it.
You can make it various ways, but this is the way I like it.
1 slice of bread, toasted and buttered (I love oatmeal bread and I generously butter it)
1/2 cup milk, warmed (I like whole milk)
Cinnamon sugar, opt.
Warm your milk in a low bowl (wide enough to fit your slice of toast), put your toast into it after warmed.
Toast your bread and butter and then put as much cinnamon sugar on it as desired. Add it to your bowl of warmed milk, cut up in bite size pieces. And enjoy!!!
“Witnessing isn’t a job to be done but a life to be lived.”