If you like Cheez-its, you will love these. Low carb and healthier. Bet you can’t just eat one.
- Sargento Ultra Thin cheese slices
I used Sharp Cheddar slices, but I think Pepper-Jack, Swiss or anything would be good.
Cut each slice into 4 squares and put them on a parchment lined cookie sheet. Bake at 250 degrees for 35 minutes.
“How sweet is the sound of God’s amazing grace!
Rustic Pear Tart
Our good friends, Peg and Harve, had an abundance of pears on their tree this year, so I took a few off of their hands and this is what I made. I have to say, those pears were so sweet and juicy! And this tart is so easy to make, you will have a dessert ready to eat in 35 minutes. (Although you will need to cool it a little before eating it.) Absolutely delicious!!
- Pastry for single-crust pie (9 inches)
- 3/4 cup plus 2 teaspoons sugar, divided
- 3 tablespoons all-purpose flour
- 4 cups sliced, peeled, fresh pears
- 1 to 3 tablespoons sliced almonds
On a lightly floured surface, roll pastry into a 10-in. circle. Transfer to a parchment paper-lined baking sheet.
In a large bowl, combine 3/4 cup sugar and flour; add pears and toss to coat. Spoon over the pastry to within 2 inches of edges. Fold up edges of pastry over filling, leaving center uncovered. Sprinkle with remaining sugar.
Bake at 450 degrees for 15 minutes or until crust is golden and filling is bubbly. Sprinkle with almonds; bake 5 minutes longer. Using the parchment paper, slide tart onto a wire rack to cool.
Serves 6 – 8.
“A friend’s presence in the midst of suffering provides great comfort.”
Banana Layered Pie
This pie is so easy to make and so delicious. You will get rave reviews and will make this over and over again.
- 2 1/4 cups cold milk
- 1 package (6-serving size) Jello Vanilla Instant Pudding and Pie Filling
- 1 baked 9-inch pie shell or prepared graham cracker crumb crust, cooled
- 2 medium to large bananas
- 1/2 cup thawed Cool Whip whipped topping
Pour cold milk into bowl. Add pie filling mix. With electric mixer at low speed, beat until blended, about 1 minute. Pour 1/2 cup of the pie filling into pie shell.
Slice 1 banana; arrange slices on filling in shell. Top with 3/4 cup of the pie filling.
Blend whipped topping into remaining pie filling. Spread over filling in the shell. Chill about 3 hours. Slice remaining banana; brush with lemon juice. Arrange banana slices on pie. Garnish with additional whipped topping, if desired.
Makes 1 (9-inch) pie.
“For all eternity, God’s love endures forever.”
Sea Foam Salad
I was so hungry one day for something cold and refreshing. I had all the ingredients in my pantry so this is what I made. I made only half of this recipe and put it in a smaller bowl. So simple and so delicious!
- 1 (29-oz.) can pears, in heavy syrup
- 1 (6-oz.) package lime jello
- 1 (8-oz.) package cream cheese, softened
- 1 cup heavy cream
Open can of pears and drain liquid into a medium saucepan. Set pears aside.
Bring liquid to a boil over high heat. Remove from heat and use a whisk to stir in the package of dry jello. Stir constantly until jello is dissolved.
Add the jello mixture, pears and cream cheese to your blender or food processor and blend until smooth.
Meanwhile, in a large bowl, beat the heavy cream on high speed until stiff peaks form. Do not over beat.
Fold the whipped cream into the blended jello mixture. It’s okay if there are a few streaks of cream. Pour the mixture into a jello mold, bundt pan, 9 x 13 pan or a large bowl. If you use a pan that you want to invert, spray the pan with cooking spray before pouring it in. (And then when you invert, you may need to dip bottom of pan into hot water for several seconds before turning it over.)
Cover and refrigerate for several hours or overnight.
“The glory of life is to love, not to be loved; to give, not to get; to serve, not to be served.”
Au Gratin Potatoes
I made a double recipe of this for Easter this year. It is gluten-free and very easy to put together. Love potatoes!!
- 2 1/2 cups heavy cream
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 2 1/2 lbs Russet potatoes, peeled and sliced very thin
- 1 cup shredded sharp cheese (I used sharp Cheddar)
Preheat oven to 350 degrees. Grease a 2-qt. baking dish with butter.
In a mixing bowl with a pouring spout (or large liquid measuring cup), whisk together cream, salt and pepper.
Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish. Sprinkle 1/4 of the cheese over the potatoes and pour 1/4 of the cream mixture over top. Repeat with remaining potatoes, cheese and cream, forming 4 layers. Pour any leftover cream over top.
Place in oven and bake, uncovered, for about an hour, or until potatoes are tender when pierced with a knife and golden brown on top. Let the dish settle and cool for about ten minutes before serving.
Make Ahead: This dish can be assembled a day ahead; cover tightly with plastic wrap (pressing the wrap directly against the potatoes so they don’t discolor), store in refrigerator, and bake before serving. The potatoes on top will still discolor a bit in the fridge, but it shouldn’t be noticeable after baking.
Slow Cooker: Layer everything in the slow cooker and cook on high for 4 hours.
“The gospel of truth shines through the brokenness of God’s people.”
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.”