Category Archives: Desserts

Sep3

Peaches and Cream Pie

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peachesandcreampie

Peaches and Cream Pie

This pie was so good, I had to make two of them.  They instantly got gobbled up by my grandkids.  Very easy to make also.

  • 3/4 cup self-rising flour*
  • 1 (3-oz.) box vanilla pudding mix (the cook-and-serve kind, not instant)
  • 3 tablespoons unsalted butter, melted
  • 1 large egg
  • 1/2 cup milk
  • 1 (29-oz.) can sliced peaches, drained (reserve 3 tablespoons of syrup)
  • 1 (8-oz.) pkg. cream cheese, softened
  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon

Preheat oven to 350 degrees.  Grease a 9-inch deep-dish pie plate and set aside.

In large bowl, mix together flour, pudding mix, melted butter, egg and milk until smooth.  Pour mixture into prepared pie plate and arrange sliced peaches on top.

In medium-size bowl, using an electric mixer, beat together cream cheese, reserved syrup, and 1/2 cup sugar until well blended, then spread on top of peaches.

Mix together remaining 1/4 cup sugar and cinnamon in a small bowl and sprinkle evenly over the top of pie.  (I didn’t use all of this.)  Place in oven and bake until a knife inserted in center comes out clean, 30 to 35 minutes.  Let cool completely on a wire rack before serving.

*If you don’t have self-rising flour, you may use all-purpose flour.  For every 1 cup of flour, add 1 teaspoons baking powder, 1/2 teaspoon salt and 1/4 teaspoon baking soda.

“When life’s struggles make you weary, find strength in the Lord.”

 

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Aug17

Pineapple Cheesecake Dessert

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Pineapple Cheesecake Dessert

This is a delicious no-bake cheesecake.  Very easy dessert to make.

  • 1 (20 oz.) can crushed pineapple in juice, undrained
  • 1 (3.4 oz.) pkg.  vanilla instant pudding mix
  • 1 (8 oz.) tub whipped topping, thawed, divided
  • 2 (8 oz.) pkg. cream cheese, softened
  • 1/3 cup sugar
  • 1 (10 oz.) angel food cake, cut into 1-inch cubes
  • Strawberries, quartered lengthwise

Whisk pineapple and dry pudding mix in medium bowl until blended.  Stir in 1 cup whipped topping.

Mix cream cheese and sugar in large bowl until blended.  Gently stir in remaining whipped topping.

Place half the cake cubes in 9-inch springform pan; top with layers of cream cheese mixture and remaining cake cubes.  Cover with pineapple mixture.

Refrigerate 4 hours.  Remove rim of pan.  Transfer dessert to plate.  Serve topped with strawberries.

Makes 12 servings.

“Encouragers pick others up when troubles weigh them down.”

Jun9

Creamsicle Fluff or Strawberry Fluff

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Creamsicle Fluff

This is so dreamy!  It will get devoured immediately.  So much so, I made strawberry fluff.  Yummy!!

  • 1 small box orange Jell-O
  • 1 small box instant vanilla pudding
  • 1 cup boiling water
  • 1/2 cup cold water
  • 1 (8-oz.) tub Cool Whip
  • 1 (14-oz.) can mandarin oranges, drained
  • 1 cup mini marshmallows

In a large bowl combine orange Jell-O and boiling water.  Mix well to dissolve and then add cold water and stir.  Chill for 15-20 minutes.  Whisk in vanilla pudding and mix until smooth and chill for another 10 minutes until it becomes thickened.  Fold in Cool Whip, oranges and marshmallow.  Chill until set, about an hour.

strawberryfluff2

Strawberry Fluff

  • 1 small box strawberry Jell-O
  • 1 small box instant cheesecake pudding
  • 1 cup boiling water
  • 1/2 cup cold water
  • 1 (8-oz.) tub Cool Whip
  • 1 can fruit cocktail, drained
  • 1 cup mini marshmallows

Same instructions as above.

“God has already proven His love for you.”

Mar14

Lime Poke Cake

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limepokecakeLime Poke Cake

Here’s your St. Patrick’s Day dessert.  I served this for bridge with mint chocolate chip ice cream.  Delicious and very pretty!

  • 1 pkg. white cake mix
  • 2 (3-oz.) pkg. lime jello
  • 1 cup boiling water
  • 1/2 cup cold water

Topping

  • 1 cup cold milk
  • 1 (3.4-0z.) instant vanilla pudding mix
  • 1 (8-oz.) carton whipped topping, thawed
  • Green sprinkles

Prepare and bake cake according to package directions, using a greased 13-in x 9-in baking dish.  Cool on a wire rack for 1 hour.  In a small bowl, dissolve jello in boiling water; stir in cold water and set aside.

With a wooden skewer, poke holes about 2 in. apart into cooled cake.  Slowly pour jello over cake.  Cover and refrigerate.

In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick).  Fold in whipped topping.  Spread over cooled cake.  Decorate with sprinkles.  Cover and refrigerate until serving.

Makes 12-15 servings.

“Whoever guards his mouth and tongue keeps his soul from troubles.”

Feb25

Lemon Cheesecake Pie

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lemoncheesecakepie

Lemon Cheesecake Pie

This is a very quick and easy dessert to make.  Sooo yummy!!

  • 1 pkg. (8-oz.) cream cheese, softened
  • 1/2 cup sugar
  • 1 can (21-oz.) lemon pie filling, divided
  • 1 carton (8-oz.) frozen whipped topping, thawed
  • 1 (9-oz.) graham cracker crust

In a small bowl, beat cream cheese and sugar until smooth.  Beat in three fourths of the pie filling.  Fold in the whipped topping. Spoon into crust.  Spread remaining pie filling over cream cheese layer.  Refrigerate for at least 15 minutes before serving.

Makes 8 to 10 servings.

“The only real thirst-quencher is Jesus – the living water.”

 

 

Feb15

Red Velvet Cheesecake

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redvelvetcheesecake

Red Velvet Cheesecake

This is an easy no-bake white chocolate cheesecake.  Layered between red velvet cake rounds.  I made this for my Valentine’s Day meal for my family.  Rest of menu was Bacon-wrapped Filet, Twice Baked Potatoes and Creamed Corn.  Delicious!

  • 2 (9-inch) red velvet cake rounds (I used a cake mix, but you can use any red velvet cake recipe you like)
  • 2 cups (8-oz.) confectioners’ sugar
  • 8 tablespoons unsalted butter, softened
  • 3 (8-oz.) packages cream cheese, softened
  • 3/4 teaspoon vanilla extract
  • Pinch salt
  • 1 1/2 teaspoons unflavored gelatin
  • 1 1/2 cups heavy cream
  • 6 oz. white chocolate, chopped
  • 1/2 cup granulated sugar
  • White chocolate curls

For the cake:  Using serrated knife, split cakes horizontally 1 inch from bottom.  Using your fingers, crumble tops into small crumbs; set crumbs aside in airtight container.  Set 1 remaining cake round in 9-inch springform pan; reserve second cake round.

For the Frosting:  Using stand mixer fitted with paddle, beat confectioners’ sugar and butter on medium-high speed until fluffy, about 2 minutes.  Cut 8 oz. cream cheese into 4 pieces and add 1 piece at a time, continuing to beat until incorporated, about 30 seconds.  Beat in vanilla and salt.  Refrigerate frosting until ready to use.

For the filling:  Sprinkle gelatin over 1/2 cup heavy cream in small saucepan and let sit until gelatin softens, about 5 minutes.  Cook mixture over low heat until edges are just bubbling.  Add white chocolate and continue to cook, stirring constantly, until just melted and smooth.  Set aside to cool slightly, about 15 minutes.  Using clean stand mixer fitted with whisk, whip remaining 1 cup heavy cream on medium-high speed to soft peaks, 1 to 2 minutes; transfer to medium bowl and set aside.  Using now-empty stand mixer fitted with paddle, beat remaining 1 pound cream cheese and granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes.  Reduce speed to medium-low, add white chocolate mixture, and mix until just combined, scraping down sides of bowl as needed.  Using rubber spatula, gently fold in whipped cream until combined.

To assemble:  Spread filling over cake in pan and smooth into even layer.  Place remaining cake round, cut side down, on top.  Cover with plastic wrap and refrigerate until set, about 6 hours.  Run thin knife between cake and sides of pan; remove sides of pan.  Transfer cake to cake stand or plate.  Spread frosting in even layer over top and sides of cake.  Gently press reserved cake crumbs onto sides of cake.  Place mound of chocolate curls in center of cake.

“Words spoken rashly do more harm than good.”

Jul15

Peach Ice Cream

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Peach Ice Cream

This has the consistency of soft-serve ice cream, if you eat it right away.  Very delicious.  It makes 2 quarts, but if you have a small electric ice cream freezer like I do, you should cut recipe in half.  When I was done freezing it, I put paper liners in a large muffin tin and scooped ice cream in them and then put them in the freezer.  When  frozen, I took them out of the muffin tin and put them in a plastic bag to store in the freezer.  It was great when you wanted some ice cream, it was already portioned out.  Take out of the freezer, take the paper liner off and put in a dish and eat.

  • 4 cups half-and-half, light cream, or milk
  • 1 1/2 cups sugar
  • 1 tablespoon vanilla extract
  • 2 cups heavy cream
  • 2 cups peeled, diced peaches (You may blend if you prefer.  I like little chunks in mine.)

In large bowl combine half-and-half, sugar, and vanilla.  Stir till sugar dissolves.  Stir in heavy cream.  Stir in diced or blended peaches.  Freeze ice cream mixture according to your manufacturer’s directions.

Makes 2 quarts.

“For a new start, ask God for a new heart.”

Apr13

Chocolate Chip Ice Cream Cheesecake

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chocolatechipicecreamcheesecake

Chocolate Chip Ice Cream Cheesecake

My friend, Sandy, made this dessert for bridge and it was just “delicious”.  It would make a very refreshing summer dessert.  It also makes 3 pies, but can be kept in the freezer for a long time.  Something you could pull out of the freezer when unexpected company comes to visit.

  • 3 (8-oz.) pkgs. cream cheese, softened
  • 1/2 gallon vanilla ice cream, softened
  • 1 (5.1-oz.) pkg. instant vanilla pudding mix
  • 1 (12-oz.) pkg. chocolate chips
  • 3 (9″) graham cracker crusts

Mix all together and spoon in chocolate chips.  Pour mixture in 3 graham cracker crusts.  Freeze.

Makes 3 pies.

“God wants us to pray before we do anything at all.”

Apr10

Strawberry Cream Dessert

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Strawberry Cream Dessert

This is such an easy and delicious dessert to make.  I made this for our bridge group and everyone loved it.  My 10-year old grandson loves strawberries and he was considering having this for his birthday cake this month.  We will just have to wait and see what he decides.

  • 1 1/2 cups sugar
  • 5 tablespoons cornstarch
  • 1 pkg. (3-oz.) strawberry jello
  • 2 cups water
  • 2 lbs. fresh strawberries, hulled, divided
  • 1 pkg. (8-oz.) cream cheese, softened
  • 1 can (14-oz.) sweetened condensed milk
  • 1 carton (12-oz.) frozen whipped topping, thawed
  • 1 prepared angel food cake (8 to 10-oz.), cut into 1-inch cubes

For glaze, in a large saucepan, combine the sugar, cornstarch and jello.  Add water and stir until smooth.  Cook and stir over medium-high heat until mixture begins to boil.  Cook and stir 1 to 2 minutes longer or until thickened. Remove from the heat; cool completely.  Cut half of the strawberries into quarters; fold into glaze.

In a small bowl, beat cream cheese until smooth.  Beat in milk until blended.  Fold in whipped topping.

In a 9 x 13-inch baking dish, layer half the cake cubes, glaze and cream mixture.  Repeat layers.  Cut remaining strawberries in half and arrange over the top.  Cover and refrigerate for at least 2 hours or overnight.

12 to 16 servings.

“To be doing good is man’s most glorious task.”

Apr2

Oreo Lasagna

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Oreo Lasagna

My friend, Shirley, made this for bridge a couple of months ago.  It was so delicious!  You can make this a healthier version by using reduced-fat cream cheese, skim milk, and fat-free Cool Whip.

  • 10-12 oz. pkg. Oreo cookies
  • 2 tablespoons butter, melted
  • 8 oz. pkg. cream cheese, softened
  • 1/4 cup sugar
  • 2 tablespoons milk
  • 8 oz. container Cool Whip
  • 4 pk. chocolate pudding cups (or make 1 pkg. instant chocolate pudding)

Spray a 11 x 7-inch casserole dish.

In food processor, or in ziploc, closed bag, crush Oreo cookies.  Set aside 3/4 cup Oreo crumbs for topping.  Combine remaining Oreo crumbs with melted butter.  Press buttered Oreos into bottom of dish and chill.

In a small bowl whip cream cheese until light and fluffy.  Mix sugar, milk and 1 1/4 cups Cool Whip into mixture until well combined.  Spread cream cheese mixture over Oreo crust until smooth and even.

Layer pudding cups in even layer over cream cheese.  Spoon remaining Cool Whip over pudding and gently smooth.  Sprinkler remaining crushed Oreo’s on top.

Place in refrigerator to chill at least 4 hours but overnight is best.

Serves 8.

“Those who know Jesus as their Friend are never alone.”

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