Stabilized Whipped Cream
This can be used as a replacement for Cool Whip.
- 8-oz. pkg. cream cheese, softened to room temperature
- 2 cups heavy whipping cream
- 4 tablespoons confectioners’ sugar (or to taste)
- 2 teaspoons vanilla extract
In a mixing bowl, beat cream cheese with confectioners’ sugar and vanilla until soft and creamy. Transfer to a small bowl.
In the same mixing bowl (you don’t have to clean it), beat heavy whipping cream just until soft peaks form. You’ll want them to collapse, not stand up.
Add the cream cheese mixture by distributing it in thirds around the mixing bowl. Beat until stiff peaks are formed.
Store in refrigerator until ready to use.
Yields about 5 cups.
“Eternal life is a free gift ready to be received.”
Farm-Style Cinnamon Rolls
These cinnamon rolls are very easy to make. I particularly like them because they are not as sweet as most cinnamon rolls.
- 16-oz. pkg. frozen bread dough
- 1/4 cup butter, melted and divided
- 1/4 cup sugar
- 1/4 cup packed brown sugar
- 1 teaspoon cinnamon
Place dough in a well-oiled bowl, and let bread thaw and rise to almost double its size.
(To quickly thaw your dough, I put the frozen dough in the oiled bowl, covered it with plastic wrap tightly. Turn oven on to 200 degrees and when it has reached that temperature, turn oven off and put your bowl in the oven. When it has doubled in size, take out of oven and proceed with the rest of directions.)
Roll out dough on a floured surface to a 14″ x 10″ rectangle. Brush with 2 tablespoons butter; mix sugars together with cinnamon and sprinkle on dough.
Starting on one long side, roll up jelly roll style. Pinch seam together. Cut rolled dough into 12 slices for a 9 x 13-inch baking dish or into 9 slices for a 9 x 9-inch baking dish. Coat dish with one tablespoon butter. Arrange rolls in baking pan; brush with remaining butter. Cover and let rise in a warm place for 45 minutes to one hour.
Uncover and bake at 375 degrees for 20 to 25 minutes, until lightly golden.
“In Jesus, true and lasting transformation is possible.”
Cocktail Sausage Meatballs
This is good for just about any kind of social function. Entertaining at home or for a potluck. I know I don’t need another meatball recipe on my blog, but my husband insisted I put it on.
- 1 egg, slightly beaten
- 1 pound bulk sausage (I used mild)
- 1/4 pound lean ground beef (I used 1/3 lb.)
- 1/2 cup finely crushed soda crackers
- 1/3 cup milk
- 1/2 teaspoon dried sage
- 1/2 cup water
- 1/4 cup ketchup
- 1 tablespoon soy sauce
- 2 tablespoons brown sugar
- 1/4 cup barbecue sauce
Combine egg, sausage, ground beef, crackers, milk, and sage until well mixed. Shape into meatballs and brown in a small amount of oil in a large pot. (Or, like I did, put into a pan and bake 400 degrees for 20 to 30 minutes until brown.) Drain the meatballs and place in a baking dish. Combine water, ketchup, soy sauce, brown sugar, and barbecue sauce in a bowl. Stir until well blended. Pour sauce over meatballs and bake 30 minutes at 325 degrees.
Serves 8 to 12.
“Beneath all our longings is a deep desire for God.”
Peanut Butter Dip
I wanted to serve fruit Saturday night at my party and I wanted some kind of dip for it. Something different than the ones I have served before. I decided on this dip but was a little hesitant whether it was going to be good or not. BUT……one taste and I was drooling. And everyone else absolutely LOVED it also.
- 1 cup Marshmallow Fluff
- 3/4 cup creamy peanut butter
- 1/4 cup milk
- 2 teaspoons lemon juice
Whisk all together and transfer to serving bowl. Serve with sliced apples, pears, bananas, strawberries or pineapple.
Makes 1 1/2 cups dip.
“Humility is the result of knowing God and knowing yourself.”
Neiman Marcus Dip
I served this at my party Saturday night and it went over big time! Comments were, “This is addicting”. I will say, though, that the next time I make it I will make my own bacon bits as the Real bacon bits were too salty for me. I served it with Ritz crackers and Club crackers, but use whatever you like.
- 5 green onions, chopped (I used part of the green tops) (Use all of the onion or none, your preference)
- 8 oz. (2 cups) shredded cheddar cheese
- 1 1/2 cups mayonnaise
- 1/2 cup Real bacon bits
- 1/2 cups slivered almonds (You decide if you want to toast them or not) (I didn’t toast them.)
Mix all ingredients together in bowl and refrigerate for at least a couple of hours.
“God sees everything we do for Him”
Chocolate Cake in a Mug
I made this for myself for Valentine’s Day. My husband isn’t much into chocolate so I just made it for me. Very moist and delicious!
- 3 tablespoons all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons cocoa powder
- 1/4 teaspoon baking powder
- 3 tablespoons milk
- 1 tablespoon canola oil
- 1 drop vanilla extract
- 10 semi-sweet chocolate chips
In a 1-cup capacity mug or cup, whisk (or use a fork) flour, sugar, cocoa powder and baking powder. Add the milk, oil and vanilla.
Whisk until the batter no longer has lumps. Sprinkle with chocolate chips.
Cook cake in microwave for 45 seconds. Let cool for 5 minutes to allow for the cake to finish cooking.
Note: If you want to triple or quadruple the recipe for more servings, combine the ingredients in a bowl. Then pour into your mugs. Remember, you have to cook cakes one by one in microwave for uniform cooking.
“How deep is the Father’s love for us!”
Awesome Sweet Cornbread
This is my new favorite cornbread. It is soooo amazingly delicious. Very moist and slightly sweet. My husband and I couldn’t quit eating it!!
- 1 1/2 cups all-purpose flour
- 2/3 cups sugar
- 1/2 cup cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups whole milk
- 2 large eggs, lightly beaten
- 1/3 cup canola oil
- 3 tablespoons butter, melted
Preheat oven to 350 degrees. Grease an 8-inch square baking pan.
Combine flour, sugar, corn meal, baking powder and salt in medium bowl. Combine milk, eggs, oil and butter in small bowl and mix well. Add to flour mixture and stir just until blended.
Pour into baking pan. Bake for 35 to 40 minutes or until wooden pick comes out clean.
Serves 9 to 12.
*For corn muffins, spoon batter into muffin cups 2/3 full. Bake for 18 to 20 minutes or until wooden pick comes out clean. Cool for 5 minutes before removing from pans.
“God’s gift of the Holy Spirit in our lives is available to each of us today.”