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.”
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”
Easy Eggnog Pie
This is the season for eggnog and what an easy dessert to make. And soooo delicious!!
- 1 (3.4-oz.) pkg. instant vanilla pudding
- 2 cups eggnog
- 1 cup heavy cream
- 1 tablespoon confectioners sugar
- 1 (9-in.) graham cracker crust
Whisk pudding and eggnog together until set. Beat heavy cream with sugar until stiff. Add half of the whipped cream to eggnog mixture. Pour into pie crust and top with remaining whipped cream. (Cool Whip may be used, if desired.)
Sprinkle with nutmeg, if desired and refrigerate.
“When we are His, He is ours, forever. You have made us for yourself, Lord. Our hearts are restless until they can find rest in You.”
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.”