Strawberry Cheesecake Trifle

          I have a wonderful dessert for you that could not be simpler and yet it looks like you
          spent all day making it. In these warmer months these types of desserts are great.

                                                                Strawberry Cheesecake Trifle

                                                                3 pints of strawberries, sliced
                                                                1 angel food cake, cut into chunks
                                                                1 ( 8 ounce ) package cream cheese, softened
                                                                1 ( 16 ounce ) container cool whip , thawed
                                                                3 Tablespoons powdered sugar
                                                                1 teaspoon vanilla
                                                                1 teaspoon granulated sugar

                  1) Place strawberries in a large bowl and add a teaspoon of sugar on them and let
                  sit. In the meantime, whip the cream cheese, powdered sugar and vanilla until
                  smooth. Fold in the cool whip. In a large bowl of trifle, layer the angel food cake,
                  strawberries and frosting. Repeat... You can also add blueberries in the layers.

Chewy Oatmeal Raisin Cookies

                         The Holiday season is here in full swing and that means cookie season is
                         among us. A cookie in my opinion just may be the most perfect food, It
                         should have it's own food group. These cookies are perfection...A bit salty,
                         sweet, chewy and the texture is spot on. I hope you make them and enjoy.

                                                             Chewy Oatmeal Raisin Cookies

                                                              3/4 cups butter, softened
                                                              3/4 cup white sugar
                                                              3/4 brown sugar
                                                              2 eggs
                                                              1 1/2 teaspoon vanilla
                                                              1 1/4 cups all purpose flour
                                                              1 teaspoon baking powder
                                                              1 teaspoon cinnamon
                                                              1/2 teaspoon nutmeg
                                                              1/2 teaspoon salt
                                                              2 3/4 cups rolled oats
                                                              1 1/4 cups raisins ( soaked in hot water for 30 min) Drain

               1) Preheat oven to 375 degrees. Spray a cookie sheet with cooking spray and set aside.

               2) In a large bowl, cream together butter and both sugars, until smooth. Beat in eggs,
               one at a time and vanilla. In a separate bowl mix flour, baking soda, cinnamon, salt,
               and nutmeg. Slowly beat into butter mixture, Don't over mix. Add oats and drained
               raisins, mix. I use a one tablespoon ice cream scoop to scoop out the cookies onto
               the cookie sheet.

              3) Bake 8 to 10 minutes, do not over bake. or until slightly golden. Cool.

Chunky Cinnamon Applesauce

                            Fall is here and it's my favorite season. I live for - Sweaters, boots,
                            leaves, scarfs, pumpkins, warm drinks, fire places, harvesting, crisp
                            air, blankets, hot chocolate and of course apple picking. Good stuff.

                                                 Autumn the year's last, loveliest smile.

                                                        Chunky Cinnamon Applesauce

                                                         8 to 10 apples, peeled, cored and sliced
                                                         1 cup apple cider
                                                         1 lemon, juiced
                                                         1/2 cup brown sugar
                                                         1 cinnamon stick
                                                         1 teaspoon cinnamon
                                                         1 teaspoon pumpkin pie spice

                 1) In a large pot, combine all of the ingredients and cook for 30 minutes over
                 medium heat.

                 2) Once everything is cooked and softened, discard cinnamon stick. Take a
                 potato masher and mash until desired consistency.

                 1) I like to store mine in mason jars but anything works. This would be a
                 great gift to share and it's goes perfect with any pork dish and awesome on
                 it's own. Enjoy.

Thankful - Grateful - Blessed

Classic Ambrosia

                      When it comes to ambrosia, I like to keep it simple and the way I grew up
                      eating it. Over the years I have made many versions from scratch and I
                      have to say my favorite and go to Ambrosia is the classic from the 50's.

                                It's retro food at it's finest. Quick, easy and great for a party.

                                                                      Classic Ambrosia

                                                                      1 ( 12 ounce ) container cool whip
                                                                      2 1/2 cups flaked sweetened coconut
                                                                      2 ( 8 ounce ) cans fruit cocktail, drained
                                                                      1 ( 11 ounce ) can mandarin oranges, drained
                                                                      1 ( 8 ounce ) can pineapple chunks, drained
                                                                      1 ( 10 ounce ) jar maraschino cherries, drained
                                                                      3 cups miniature marshmallows

                 1) In a large bowl mix everything together and chill for 1 hour before serving.

My Favorite Peanut Butter Cookies

     I have a weakness for peanut butter cookies. I have fond memories of my mother making
     them for me when I was a little girl. She would make batches of them and all of my  -
     relatives would come over and pick up a dozen. My children today adore this cookie just
     like their mom did. Simple and nostalgic always wins. What is your favorite cookie?

                                                    My Favorite Peanut Butter Cookies

                                                    1 1/4 cups creamy peanut butter
                                                    1 cup butter - room temperature
                                                    1 cup brown sugar
                                                    1 cup white sugar
                                                    2 eggs
                                                    1 teaspoon vanilla
                                                    2 1/2 cups all purpose flour
                                                    1 teaspoon baking powder
                                                    1 1/2 teaspoon baking soda
                                                    1/2 teaspoon salt
                                                 
                                                   1/4 cup sugar to roll the cookie dough in before baking
                                                 

           1) In a large bowl cream together, peanut butter, butter, brown sugar, white sugar.
           Beat in eggs and vanilla.

           2) In a separate bowl, mix together flour, baking powder, baking soda, and salt.
           Mix into batter. Place in a refrigerator to cool for 30 to 40 minutes.

           3) Roll into 1 inch balls and roll into the sugar and flatten with a fork in a
           criss cross pattern. Bake at 375 degrees for 9 to 10 minutes. Do not over
           bake.
                                   

       
                              Light, chewy, buttery and crisp - everything you want in a cookie.

Grilled Stone Fruit with Honey Mascarpone

                 Here is a quick and simple Summer dessert that needs very little effort and is
                 perfect for entertaining for a large or small crowd. The honey mascarpone you
                   could seriously eat by itself. Warm stone fruit is truly something special.

                    I hope you give this dessert a try. It's so simple you truly don't need a recipe.

                                                 Grilled Stone Fruit with Honey Mascarpone

                                                 Stone fruit - I used, plums, nectarines and peaches
                                                1 small container mascarpone cheese
                                                honey
                                                almonds

                1) Preheat your grill and oil the grates. Cook stone fruit for 3 to 4 minutes on
                the cut side. Mix your mascarpone and honey - put in the center of each piece
                of fruit. Drizzle with more honey and garnish with almonds.

               Note - this would work great with an indoor grill. Enjoy.

Blueberry Cream Cheese Bread Pudding

                        It's that time of the year when you are able to eat endless fruit desserts -
                     

Are you like me and crave fresh fruit desserts? When I go out to restaurants,

I rarely order chocolate desserts. I love cobblers, crisps, and pies.

You will love this easy dessert and it's great for when you have guests

coming over. Perfect to make ahead and just throw in the oven. 

Blueberry Cream Cheese Bread Pudding

1 ( 16 ounce ) loaf French Bread, cubed

1 ( 8 ounce ) package cream cheese

3 cups blueberries - divided

6 large eggs

4 cups milk

1/2 cup sugar

1 teaspoon cinnamon

1/4 cup butter melted

1/4 cup maple syrup

1 jar blueberry preserves

1) Arrange half of bread cubes in a greased 9 by 13 pan. Sprinkle with

cream cheese and blueberries, top with remaining bread cubes.

2) Whisk eggs, milk, sugar, butter, syrup and cinnamon, pour over bread

mixture. Cover and chill 8 hours or over night.

3) Bake covered at 350 degrees for 30 minutes. Uncover and bake for

30 to 40 minutes more or until set in the middle. Let sit for 5 minutes.

4) Stir together remaining blueberries and preserves in a small pot.

Heat until warm. Serve it over the bread pudding, as a sauce.

Note - I like to serve this with fresh whipped cream or

vanilla ice cream and a fresh sprig of mint.

Better Than Anything Cake

                  I know that this cake has a million names....But, I thought we would go with the
                  ' anything ' name. What can I say about this cake?? Other than it is completely -
                  awesome and super easy and to me that's the best part and it tastes like a million
                  bucks. Perfect for your holiday Easter table or a potluck. I hope you enjoy.

                                                               Better Than Anything Cake

                                                                1 dark chocolate cake mix
                                                                1 can of sweetened condensed milk - use half
                                                                6 ounces butterscotch ice cream topping
                                                                1 ( 8 ounce ) container cool whip
                                                                chocolate covered toffee bits - for topping

                  1) Bake your chocolate cake according to directions in a 9 by 13 pan.

                  2) Take cake out of oven and while it is still warm with the back of a wooden
                  spoon poke holes in the cake and make sure not to go all the way through.
                  Slowly pour condensed milk and butterscotch topping over the holes.

                  3) Let cake cool completely and put cool whip on cake and top with toffee
                  bits. Refrigerate and serve when ever you'd like.

                  Note - you don't have to use toffee bits. You can use crushed butterfingers,
                  chocolate chips and peanut butter chips....any topping you'd like.

Simple Sugar Cookies

I hope you still have room for holiday baking? Any time of the year is always

good for some delicious and easy cookies. These little gems are soft and easy.

These are me go to Sugar Cookies.  Merry Christmas to you and your family.

                                                                            Sugar Cookies

                                                                            2  3/4 cups all - purpose flour
                                                                            1 teaspoon baking soda
                                                                            1/2 teaspoon baking powder
                                                                            1 cup butter, room temperature
                                                                            1 1/2 cups sugar
                                                                            1 egg
                                                                            1 teaspoon vanilla

                 1) Preheat oven to 375 degrees. In a medium size bowl stir flour, baking soda,
                 baking powder, set aside.

                  2) In a large bowl, cream together the butter and sugar until smooth. Beat in egg
                  and vanilla. Gradually blend in the dry ingredients. Rolls rounded teaspoonfuls
                  of dough into balls and place on ungreased cookie sheets.

                 3) Bake 8 to 10 minutes until golden. Do not over cook.

                   Note - right before they go in the oven you can sprinkle them with sugar.

                                                                         

Peanut Butter Pie with Nutter Butter Crust

 If you love peanut butter - this pie is for you. I seem to be making tons of pies this holiday
 season. This one is one of my favorites it's very rich and delightful. The pie crust is really
 the winner here. I hope you try this for your family and enjoy. You won't regret it.

                                                    Peanut Butter Pie with Nutter Butter Crust

                                                    1 ( 8 ounce ) package cream cheese
                                                    1 cup creamy peanut butter
                                                    1 cup powdered sugar
                                                    1/2 teaspoon vanilla extract
                                                    1 ( 8 ounce ) container cool whip, thawed

                                                    For the crust

                                                    25 nutter butters, crushed
                                                    4 tablespoons butter

                 1) Mix the crushed nutter butters and butter until combined. Place in a pie plate
                 and bake ay 350 degrees for about 5 to 6 minutes, let cool.

                 2) Beat butter and cream cheese until smooth. Add powdered sugar and vanilla
                 beat until smooth. Add cool whip and stir until fully combined. Place the filling
                 into cooled pie crust. Chill one hour before serving. Serve with additional
                 whipped cream.

                 Note - sometimes I put melted nutella on the pie crust and then add the filling
                 on top. Totally optional =)

                 

Blueberry Pie

          There is always room for pie, right? Well I can say that with this pie because fruit
          pies are my favorite. I tend to lean towards fruit desserts. This blueberry pie you can
          pretty much make all year and it's oh so good. Sweet, tart, juicy and topped with
          vanilla ice cream it's out of this world good. Did I mention that it's easy as well?

                                                                    Blueberry Pie

                                                                   4 cups fresh blueberries
                                                                   1 tablespoon fresh lemon juice
                                                                   3/4 cup sugar
                                                                   4 tablespoons cornstarch
                                                                   1/4 teaspoon salt
                                                                   1 teaspoon cinnamon
                                                                   1 tablespoon butter, cubed

                                                                   2  ( 9 inch ) pie crusts one for the bottom
                                                                   and top. Top is optional. I made a homemade
                                                                   pie crust but store bought would work great
                                                                   as well.

               1) Preheat oven to 375 degrees.

               2) Mix blueberries and lemon juice in a large bowl and sit aside. While that is
               sitting in another small bowl mix together sugar, cornstarch, salt and cinnamon.

               3) Mix the dry ingredients into the blueberries. Place pie filling into your pie
               crust. Put butter cubes on top of berries. Decorate top of pie however you would
               like. Bake for 50 minutes of until golden.

Sweet Cornbread Cake

 Are you like me and just love cornbread? My mom would bake the cornbread that came
 in a little blue box and I loved that, too. But when I got older I started making this recipe
 and there was no turning back. I like to eat this with a little butter and drizzle of honey.
 It's also great served with chili, soup or just for breakfast and dessert. It's perfect anytime.

                                                            Sweet Cornbread Cake

                                                            3/4 cups sugar
                                                            1/2 cup butter, softened
                                                            1 teaspoon salt
                                                            1 teaspoon vanilla
                                                            2 eggs
                                                            1 1/2 cups flour
                                                            3/4 cup cornmeal
                                                            1 tablespoon baking powder
                                                            1 1/3 cups milk

              1) Preheat oven to 400 degrees. Grease an 8 by 8 inch pan.

              2) In a small bowl, beat together the sugar, butter, salt, and vanilla. Stir in eggs,
              one at a time.

              3) In a separarte, larger bowl, mix flour, cornmeal, and baking powder. Stir egg
              mixture into dry ingredients. Stir in milk just until combined. Pour into prepared
              pan and bake for 20 to 25 minutes or until done and golden.

Raisin Pumpkin Bread

We bake bread a lot in my house. I mentioned before that it's about once a week.

My daughter loves baking and of course bread is her number favorite food.

A girl after my own heart. Recently, this pumpkin bread has become our favorite.

Raisin Pumpkin Bread

4 eggs

3 cups sugar

1/2 cup canola oil

1/2 cup applesauce

1 teaspoon nutmeg

1 1/2 teaspoons cinnamon

1/2 teaspoon pumpkin pie spice

1 ( 15 ounce ) can pumpkin

1/2 cup sour cream

1/4 cup milk

2 teaspoons baking soda

3 cups flour

1 cup raisins

Preheat oven to 350 degrees. Grease 3 bread loaf pans.

Mix together the eggs, sugar, oil, applesauce and the spices. Then add the pumpkin,

sour cream, milk, baking soda and flour until well blended.

In a microwave safe bowl, cover the raisins with water and cook for about 3 to 3

minutes, until the water comes to a boil and raisins are soften. Drain very well

and then mix into the batter by hand.

Pour the batter into the loaf pans and bake for 40 to 45 minutes or until done.

"Note - you can skip the raisin part all together and put in 1 cup chocolate chips.

That's a great alternative that we love as well.

This pumpkin bread is perfectly moist.

Pecan Pie Bars

       Pecan Pie in Bar form is so much easier than making a traditional pie. When you have
        children you want things to be as simple as possible. I had my first slice of pecan pie
        when I was in Georgia and it was love ever since. I hope you enjoy this twist on a
                   Southern classic. Serve with a dollop of fresh whipped cream.
       
                                                                  Pecan Pie Bars

                                                                        Crust -

                                                                 1 3/4 cups all - purpose flour
                                                                 3/4 cups butter, room temperature
                                                                 1/3 cup sugar
                                                                 1/3 cup coarsely chopped pecans
                                                         
                                                                         Filling -

                                                                 1 1/2 cups dark corn syrup
                                                                 2/3 cup brown sugar
                                                                 4 large eggs
                                                                 6 tablespoons all - purpose flour
                                                                 2 teaspoons vanilla
                                                                 1 teaspoon salt
                                                                 1 1/2 cups coarsely chopped pecans

            1) Preheat oven to 350 degrees.

            2) Combine 1 3/4 cups flour, butter and sugar in bowl. Beat at medium speed ,
            scraping bowl often, until mixture resembles coarse crumbs. Stir in 1/3 cup pecans.

           3) Press crust mixture evenly onto bottom of ungreased 9 by 13 baking pan.
           Bake 18 to 22 minutes.

           4) Combine all filling ingredients except 1 1/2 cups pecans in bowl, mix well.
           Stir in pecans. Spread evenly over hot, partially baked crust. Bake 30 to 35
           minutes or until filling is set.  Cool bars and cut.

Triple Peanut Butter Blondies

              Oh sweet, peanut butter - why do I love you so much? I'm sharing with you today
               a decadent and super delicious dessert. A lot of blondies can be dry. This one is
                             moist and simple. All you will need is a glass or two of milk.

                                                        Triple Peanut Butter Blondies

                                                        1 cup of butter - room temperature
                                                        1 cup brown sugar
                                                        1 cup white sugar
                                                        2 eggs
                                                        1 teaspoon vanilla
                                                        1 cup peanut butter
                                                        2 cups all purpose flour
                                                        1 teaspoon baking powder
                                                        1 cup peanut butter m&m's
                                                        1/2 cup miniature peanut butter cups

              1) Preheat oven to 350 degrees. Grease a 9 by 13 baking pan.
             
              2) In a large bowl, cream butter and sugar together. Beat in eggs, one at a time.
              Stir in vanilla and peanut butter until smooth. Combine flour and baking powder,
              and finally stir in the peanut butter. Mix. Add m&m's and peanut butter cups,
              fold in gently. Add mixture to the prepared pan.

             3) Bake for 25 to 35 minutes. Until top looks done.
               

Can you believe it's already August? Enjoy the rest of your Summer!!

Summer Strawberry Crisp

                     There is something about fruit desserts that I'm completely in love with.
                   When you bake luscious berries in the oven...something magical happens.

                          Fresh out of the oven and topped with vanilla ice cream. Heaven.

We love going strawberry picking.

Summer Strawberry Crisp

4 1/2 to 5 cups fresh strawberries

5 teaspoons sugar

2 cups all purpose flour

2 cups rolled oats

1 1/2 cups brown sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 1/2 cups butter

1) Preheat oven to 350 degrees.

2) In a large bowl mix strawberries with 5 teaspoons sugar, let sit.

3) In a separate bowl, combine flour, oats, brown sugar, cinnamon and nutmeg.

Cut in butter until it forms into crumbs.Press half the mixture into the bottom

of a 9 by 13 pan.Cover with berries and sprinkle the rest of the topping.

4) Bake for 30 to 40 minutes. Serve with ice cream and mint.