Wednesday, September 16, 2015

Cream Wafers

Betcha can't eat just one!

I'm planning a baby shower for my granddaughter, Andrea, and started looking through some of my favorite old recipes from the big red Betty Crocker Cookbook.   That's when I came across one of the most delicate, tender cookies you'll ever eat.  Perfect to help celebrate the new life joining our family.  Oh, by the way, it's a GIRL!  

These really are wonderful for a special occasion like a shower, tea with friends or even just a light dessert - they're tender, buttery cookies, put together with a creamy, pastel-colored filling.  Pretty little "sandwiches" that will melt in you mouth!


1 cup soft butter
1/3 cup heavy cream or whipping cream
2 cups flour
Granulated sugar
Creamy Filling (below)

Mix thoroughly butter, cream and flour.  Cover and chill.

Heat oven to 375'F. 

Roll about 1/3 of dough at a time 1/8" thick on floured cloth-covered board (keep remaining dough refrigerated until ready to roll).  Cut in 1 1/2" circles (or any shape small cookie cutter).

Transfer rounds with spatula to piece of waxed paper that is heavily covered with granulated sugar; turn each round so that both sides are coated with sugar.  Place on ungreased baking sheet.  Prick rounds with a fork about 4 times.
From my old B.C. recipe cards

Bake 7-9 minutes or just until set but NOT BROWN; cool. 

Put cookies together in pairs with Creamy Filling.

Makes about 5 dozen small cookies.  

Creamy Filling:

1/4 cup soft butter
3/4 cup confectioners' sugar
1 tsp. vanilla

Cream all ingredients until smooth and fluffy.  Tint with a few drops of food color (to fit your occasion).  Add few drops water if necessary for proper spreading consistency.

Jesus said to him, “If you can believe, all things are possible to him who believes.” (Mark 9:23 NKJV)

Wednesday, September 9, 2015

Cheesy Chicken and Rice Casserole

This is so yummy!

Here's a great recipe to use up any leftover chicken or rice.  If you're starting from scratch, you can prep the day before and then just put everything together and bake!   It's a win-win either way.

My family loved this dish tonight and had seconds.  Casseroles are so can trade out the peas for your favorite veggie or combine the cheddar with other cheeses of your choice.   Remember to cook for your family's tastes...never be afraid to experiment.  Just enjoy!


2 cups cooked rice
2 cups cooked boneless chicken breasts, cut into small chunks (I boiled 2 boneless breasts)
2 Tbsp. olive oil
1/2 onion, diced
2-3 cloves garlic, chopped
1/2 carrot, diced
1 cup frozen peas
3/4 tsp. salt
1/8 tsp. black pepper
1/8 tsp. cayenne pepper
1 cup extra sharp cheddar cheese, shredded (for topping)

Pour olive oil into a pan and sauté the onion, garlic, carrot until tender; add frozen peas, salt and peppers and let simmer a few minutes more.  Set aside. 


2 Tbsp. butter
2 Tbsp. flour
1 1/2 cup chicken broth
1/4 tsp. salt
1/8 tsp. black pepper
1 1/2 cup extra sharp cheddar cheese, shredded

Preheat oven to 350'F.

Melt butter in a medium saucepan over low heat.  Add flour and stir until smooth, this only takes a couple of minutes.  Slowly pour in chicken stock, use a whisk to keep stirring until sauce thickens and has no lumps. 
Add salt and black pepper; stir.  Add the cheddar cheese and continue to stir on low, until all the cheese is melted and the sauce is smooth and creamy.

Add the cooked rice, cooked chicken, seasonings, sautéed vegetables; mix together well. 

Pour into a greased 2 qt. casserole dish.  

Spread remaining 1 cup cheddar cheese over the top and sprinkle with paprika (if desired). 

Bake for 30 minutes uncovered or until the cheese on top melts.

How wide and long and high and deep is the love of Christ.   -Ephesians 3:18

Saturday, September 5, 2015

Two-layer Pumpkin Pie

Photo from Pinterest
A Perfect Holiday Pumpkin Pie!

I just found an old recipe I haven't seen in awhile!  This two-layer pumpkin pie is just delicious and perfect for the fall holidays.  Yes, I'm already thinking about my favorite foods for my favorite time of year.  I just can't help myself.
I don't know how I lost this recipe, but it's going back on the menu for's that good!!!  In fact, I may not even wait until then, I'm just going to have to make it NOW!

2 (8 oz.) packages cream cheese, softened
3/4 cup white sugar
1 tsp. vanilla
2 eggs
1 (9 inch) graham cracker, shortbread or regular pie crust
1 cup pumpkin puree (not pie filling)
1/2 tsp. ground cinnamon
1/8 tsp. cloves
1/8 tsp. ground nutmeg

Preheat oven to 325'F.

In a large bowl, combine cream cheese, sugar and vanilla.  Beat until smooth.  Blend in eggs, one at a time. 

Remove 1 1/2 cup of batter and spread evenly onto the bottom of crust; chill in freezer for a few minutes, while you make the pumpkin layer. 

Add pumpkin puree, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended.  Carefully spread over the batter in the crust.

Bake in preheated oven for 35-40 minutes or until center is almost set; it will spring back when touched.

Allow to cool, then refrigerate for 3 hours or overnight.

Top with whipped cream and a sprinkle of nutmeg, if desired.

"Now to him who is able to do immeasurably more than all we ask or imagine, according to his power that is at work within us, to him be glory in the church and in Christ Jesus throughout all generations, for ever and ever! Amen." - Ephesians 3:20-21