Category Archives: Desserts

Oh Henry Bars



Oh Henry Bars

This vintage recipe is well over 50 years old.  I have been making it since I got married 56 years ago.  I have seen it made with oatmeal, but I have always used Special K, which I prefer.

  • 1 cup white syrup
  • 1 cup sugar
  • 1 1/2 cups peanut butter (I used creamy)
  • 6 cups Special K
  • 1 cup butterscotch chips
  • 1 cup chocolate chips

Bring syrup and sugar to boil in a large pan.  Take off heat and add peanut butter.  Then mix in Special K.  Press into a greased jelly roll pan (cookie sheet).

Melt butterscotch chips and chocolate chips in microwave for 1 to 2 minutes until melted.  Spread over bars and cool in refrigerator.

Cut into bars (size is your choice).  Makes 32 large bars.

“Only Jesus, the Living Water, can satisfy our thirst for God.”


Easy Eggnog Pie



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.

Serves 8.

“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



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.”


Fresh Peach Pie



Fresh Peach Pie

I love peaches and I couldn’t wait for the fresh peaches to get here so I could make this delicious pie.

  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 5 cups peeled and sliced peaches
  • Pastry for double-crust 9 inch pie
  • 3 tablespoons cornstarch
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 2 teaspoons lemon juice
  • 1 tablespoon butter

In a large bowl, combine sugars; add peaches and toss gently.  Cover and let stand for 1 hour.  Line a 9 inch pie plate with bottom pastry; trim even with edge.  Set aside.  Drain peaches, reserving juice.

In a small saucepan, combine the cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Remove from the heat; stir in lemon juice and butter.  Gently fold in peaches.  Pour into crust.

Roll out remaining pastry; make a lattice crust.  Trim, seal and flute edges.  Cover edges loosely with foil.  Bake 400 degrees for 50-60 minutes or until crust is golden brown and filling is bubbly. Remove foil.  Cool on a wire rack.

Yield:  6 to 8 servings

“The biggest work a Christian can do is to find his friend and introduce him to Jesus Christ.”


Chocolate Mousse Cheesecake



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.

12 servings.

“What could be better than getting answers to our why questions?  Trusting a good and powerful God.”

Coconut Cream Pie II



Coconut Cream Pie II

My friend, Betty, served this for bridge last month.  It is slightly adapted from the Betty Crocker Cook Book, 1961.

  • 9″ baked pie shell (with high fluted edge) or a crumb crust for a 9: pie
  • 2/3 cup sugar
  • 3 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 3 cups milk (best with whole milk or coffee cream)
  • 3 eggs yolks, slightly beaten (or use whole eggs if not making meringue)
  • 1 tablespoon butter
  • 1 1/2 teaspoon vanilla
  • 3/4 cup moist shredded coconut

Mix sugar, cornstarch and salt in saucepan.  Gradually stir in milk.  Cook over medium heat, stirring constantly, until mixture thickens and boils.  Boil 1 minute, remove from heat.  Gradually stir at least half of the hot mixture into egg yolks.  Then blend back into hot mixture in sauce pan.  Boil 1 minute more, stirring constantly.  Remove from heat, blend in butter and vanilla.  Fold in coconut, toasted if desired, then pour immediately into baked pie shell and either finish with meringue and let cool at room temperature, or chill thoroughly for at least two hours if topping with whipped cream.

“We have been saved by grace.  Now we enjoy the many blessing that come by grace.”

Pineapple Lemon Cheesecake Pie



Pineapple Lemon Cheesecake Pie

This recipe is a different twist on my Lemon Cheesecake Pie.  My friend, Priscilla, had this for bridge last night and she was so kind to share her recipe with me.  I must say, “it was heavenly”.

  • 1 (8-oz.) pkg. cream cheese (softened)
  • 1/4 cup sugar
  • 2 cups Cool Whip (thawed)
  • 1 (8-oz.) can crushed pineapple (drained / divided)
  • 1 (6-oz.) graham cracker crumb crust
  • 1 (3.4-oz.) pkg. lemon flavor instant pudding mix
  • 1 1/3 cups cold milk

Beat cream cheese and sugar in large bowl with whisk until well blended.  Stir in Cool Whip and half the pineapple.  Spread into crust.

Beat pudding mix and milk in medium bowl with whisk 2 minutes (mixture will be thick).  Stir in remaining pineapple.  Spoon over pie.  Refrigerate several hours or until chilled.

Serves 8.

“Give thanks to God, our Creator, who gives us the breath of life.”