Mini Strawberry Santas
Not a very professional job decorating these cuties. But I think they will eat pretty good tomorrow for my luncheon and cookies exchange.
- 1 pint fresh strawberries, hulled
- 1 tablespoon confectioners’ sugar
- 1 cup heavy whipping cream
- 1 tablespoon chocolate sprinkles
Cut the hulled-side strawberries so they can stand up on a plate. Slice the tip off each strawberry to make the “hat”; set aside.
Beat cream and confectioners’ sugar in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up; the whipped cream will form soft mounds.
Spoon a large dollop of whipped cream on top of strawberry base for the ‘face’ and ‘beard’. Set the ‘hat’ atop the ‘face’. Add a dot of whipped cream, using a toothpick, on top of the ‘hat’ for the ‘pom-pom’ and 2 dots on the strawberry base for ‘buttons’. Place 2 sprinkles on the ‘face’ for ‘eyes’.
Note: I used Cool Whip for these santas.
“Our willingness to seek reconciliation with others shows God’s heart to them.”
I remember eating braunschweiger sandwiches when I was a kid. Then it was kind of a forgotten food. The other day, for some reason, I got hungry for braunschweiger. This is what I came up with for a snack. It is really delicious.
- 8 oz. braunschweiger
- 1 (8-oz.) pkg. cream cheese
- 1 cup sour cream
Mix all together with a mixer until smooth. Use any cracker of your choice or use tortilla chips, which are very good also. Store in refrigerate.
Makes 1 1/2 cups dip.
“The words we take in determine the words we speak, live by, and pass on to those around us.”
Pimiento Cheese Spread
This will disappear really fast! The last time I made it, it was gone before I could get a picture of it. Serve as an appetizer with crackers or make pimiento cheese sandwiches. Or try it on a hamburger. Or fill celery with it.
I didn’t process my pimiento because I like to see the pimiento in the spread. But if you make sandwiches with it, you might want to process it smooth. For sandwiches, use white bread and cut the crusts off. Spread on bread and cut in triangles.
This also makes a large batch, but very easy to cut in half.
- 3 (4-oz.) jars canned, diced pimientos, drained
- 2 (16-oz.) pkgs. sharp Cheddar cheese, finely grated
- 1 cup mayonnaise
Place the drained pimientos in a blender or food processor and puree until smooth. (I didn’t do this.) Using an electric mixer, combine the cheese and pimiento, beating until smooth. Beat in the mayonnaise.
The spread may be stored, covered, in the refrigerator for up to 1 week. Remove the spread from the refrigerator and allow it to reach room temperature before serving.
Makes 4 cups.
“The highest form of prayer comes from the depths of a humble heart.”
Cheesy Bacon Spaghetti Squash
This is a really quick meal to make. And so yummy!
- 1 large spaghetti squash (3 1/2 lbs. or larger)
- 4 bacon strips, chopped
- 3 tablespoon butter
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup (2-oz,) shredded Swiss cheese (or any cheese you prefer)
Halve squash lengthwise; discard seeds. Place squash on a microwave-safe plate, cut side down; microwave on high until tender, 15-20 minutes. Cool slightly. Separate strands with a fork.
In a large skillet, cook the bacon over medium heat until crisp, stirring occasionally. With a slotted spoon, remove bacon to paper towels, reserve drippings.
In same pan, heat drippings over medium heat; stir in butter, brown sugar, salt and pepper until blended. Add squash; toss and heat through. Remove from heat, stir in cheese. Top with bacon.
“God is nearer than we think.”
Chocolate Mousse Cheesecake
This is so easy and no-bake! It is creamy, dreamy and chocolaty. I wanted this to be more fluffy than it was, but I used light whipped topping and it just didn’t have the structure that I wanted. You can use light if you want, but I will definitely use regular next time. Serve with any berries you like. I guarantee everyone will love it!
- 2/3 cup sliced almonds, toasted
- 1 1/3 cups semisweet chocolate chips
- 2 packages (8-oz. each) cream cheese, softened
- 2/3 cup sugar
- 1 carton (12-oz.) frozen whipped topping, thawed
Place almonds in a small food processor; cover and pulse until chopped. Sprinkle into a greased 9-in. springform pan; set aside.
In a microwave, melt chocolate chips; stir until smooth. Cool completely. In a large bowl, beat cream cheese and sugar until smooth. Beat in melted chocolate, fold in whipped topping.
Spread cream cheese mixture evenly into prepared pan. Cover and refrigerate for at least 3 hours. Remove sides of pan.
Serve with a little whipped cream on top and berries.
“What could be better than getting answers to our why questions? Trusting a good and powerful God.”
It doesn’t get any easier than this. It’s best to make this just before serving, as avocados can brown quickly. If you have to make it a little in advance, place the avocado pit in the guacamole until serving.
- 4 large Haas avocados, halved and pitted
- 2 tablespoons lemon or lime juice
- 1/2 cup chunky salsa
- 1/4 to 1/2 teaspoon salt
Peel and chop avocados; place in a medium bowl. Sprinkle with lemon juice.
Add salsa and salt; mash coarsely with a fork. Refrigerate until serving.
Yield: 3 cups
“Whoever refreshes others will be refreshed.”
I think this is the best way to fix bacon. You do not have a mess on your stove and you can fix a quantity of bacon at the same time. Not only that, it stays flat and doesn’t curl and it comes out perfect every time.
- 12 slices bacon, thin or thick cut
Adjust an oven rack to the middle position and heat to 400 degrees. Arrange the bacon slices in a large, rimmed baking sheet. Roast until the fat begins to render, 5 to 6 minutes; rotate the pan from front to back. Continue roasting until the bacon is crisp and brown, 5 to 6 minutes longer for thin-sliced bacon, 8 to 10 minutes for thick-cut. Transfer with tongs to a paper towel-lined plate, drain, and serve.
Serves 4 to 6.
“Jesus prepares a place for us to live forever.”