Upside-down Puff Pastry

 Brilliantly simple dessert!

Picture from ABC news

This past weekend was such a blessing to this old grandma! I had a few grandchildren and my great grandchild spend the weekend, then a big family dinner with my daughter and her hubby along with another granddaughter! Pretty awesome, huh? Loved every minute!

My grandson, Jordan, came with ingredients to make a dessert he spotted on TikTok, and we made this beautifully simple pastry together. Simple? Yes! Delicious? Yes, yes!

We used raspberries, canned peaches and thinly sliced apples, but the best part was baking and spending time with this wonderful young man! 

Ingredients:

1 box of frozen puff pastry, thawed overnight in fridge

Fruit slices (your choice)

Honey

1 egg, beaten

Parchment paper

Baking sheet with sides (the honey and juices spilled onto the oven)

Preheat oven to 400'F. 

Divide pastry dough into 12 rectangular pieces, keep in fridge until ready to use.

Make 6 rectangle shapes with a little of the honey onto the parchment paper lined baking sheet. Six pastry squares fit nicely per baking sheet.

Arrange your fruit onto the honey and cover with a sheet of puff pastry. Press down around the sides of the fruit.

Brush the egg wash over the top of the pastry. 

Bake for 17-20 minutes or until pastry is puffy and golden brown.

Let cool a few minutes, then flip them over onto a cooling rack. 

Makes 12 pastries.

A Tip from Grammy:

-Drizzle a glaze over top when cooled or powdered sugar.

-Use a savory filling, like caramelized onions flavored with balsamic vinegar and a little honey.

-Switch up the fruits

-Pepperoni and cheese with a little sauce (quick pizza)

Be encouraged:

"For the entire law is fulfilled in keeping this one command: Love your neighbor as yourself."  -Galatians 5:14

Hot Fudge Brownie Bread

Hot Fudge.Brownie.Bread...'nuff said!

A few weeks ago, my neighbor and good friend brought me a piece of her chocolate bread to try. It was delicious! This led me on a quest to find different versions of chocolate bread because that's what chocoholics do.  LOL!

A I began browsing the web, the title of this recipe alone stopped me in my tracks! What!? Is there really a recipe that contains three of my favorite food groups? Yes, Grammy, there is! And this could not get any easier to make using just five ingredients!

I'm not going to "sugar-coat" how rich this bread is...and it's a heavy loaf, but SO WORTH IT! The fudge brownie flavor is in every bite and it's slightly gooey in the middle. Just like a brownie!

This recipe is from the blog "12 Tomatoes" and I thank Rachel Murray for her version. I didn't need to change a thing!

Ingredients:
1 box brownie mix (your choice...I use Ghirardelli)

1 tsp. baking powder

1 (11 oz.) jar hot fudge sauce (I used Smuckers)

3 eggs (slightly beaten)

1/3 cup vegetable oil

Preheat oven to 350'F. and grease a standard loaf pan.

In a large bowl, combine brownie mix and baking powder. 

Microwave hot fudge sauce for 30 seconds to soften and add it to the mix along with the eggs and oil.

Transfer batter to the prepared loaf pan and bake for 50-55 minutes or until cooked though the center. (Insert knife or toothpick and if it comes out mostly clean, the bread is done)

Allow to cool completely before moving to a wire rack. 

Yields: 8-10 servings

A Tip from Grammy:

-Use slices to create a sweet treat with ice cream or whipped cream and strawberries.

-Slice and individually wrap each piece, then freeze until your next chocolate craving. LOL!

-Buy 2 jars of hot fudge sauce and use the second as a glaze for the top. Just heat it and pour over the bread, letting it drip down the sides. (You probably won't need the whole jar.)

Be encouraged!

"...God is light, and in Him is no darkness at all" 1 John 1:5-10

Roasted Cinnamon Sweet Potatoes

Easy, healthy and so delicious!

I was all set to make my Twice Baked Sweet Potatoes to go with our Easter ham and don't usually change my holiday menus right before the big day. But when I spotted this recipe, I just had to try it...so glad I did!

These sweet potatoes couldn't be easier to make and everyone had seconds!

Ingredients:

2 large sweet potatoes, peeled and cut into 1" cubes

2 Tbsp. olive oil

1 tsp. ground cinnamon

1/2 tsp. salt

1/8 tsp. black pepper (if desired)

2 Tbsp. honey (or maple syrup)

Preheat oven to 375' F.

In a large bowl, combine sweet potato cubes, olive oil, salt and pepper. Toss until the potatoes are all well coated.

Line a baking sheet with parchment paper and spread the sweet potato cubes onto the paper. 

Bake for 25-30 minutes, turning halfway through. 

Drizzle with the honey when they come out of the oven and stir them lightly to coat them all. 

Yields: 4 servings

A Tip from Grammy:

-This recipe will double easily, just make sure you don't crowd them in the baking sheet.

-You can substitute maple syrup for the honey, if you prefer.

-You can add the honey or maple syrup to the olive oil mixture before baking. I didn't because I was concerned they might burn.

Be encouraged!

Love does not delight in evil but rejoices with the truth. -1 Corinthians 13:6

Apple Crisp

 A favorite in our house any time of the year!

We all love the aroma of a great apple dessert baking in the oven every fall, and I know it's a long time until fall again. I have to tell you though, we love Apple Crisp any time of the year, it's a "comfort" dessert! We've even had it for Christmas dessert!

I do confess to one thing though...I never use tart apples. The apple that's our choice for "anything apple" has always been McIntosh. But, with that said, you can use whatever apple you like best! After all, it's all about pleasing your own family and making any recipe "yours"! 

Let this cool slightly before serving, and then top with vanilla ice cream...even a drizzle of caramel sauce would be delicious!

Bottom Layer:

5 cups apples (sliced thin and evenly)

1/2 cup granulated sugar

1/2 tsp. cinnamon

1 tsp. vanilla extract

Combine above ingredients until all the apples are evenly coated. Spread onto the bottom of prepared baking dish.

Topping:

3/4 cup packed brown sugar

1/2 cup unbleached all-purpose flour

1/2 cup old-fashioned or quick cooking oats

1/3 cup butter, melted

1/4 tsp. salt

3/4 tsp. ground cinnamon

3/4 tsp nutmeg

Heat oven to 350'. Prepare an 8" baking pan or deep dish pie plate with shortening or cooking spray.

In a separate, medium size bowl, mix all topping ingredients except butter, until well blended. Pour in the melted butter and mix together until well coated and crumbly. Sprinkle over evenly over apples. 

Bake about 45-60 minutes or until topping is golden brown and apples are tender when pierced with a fork.

Serve warm with vanilla ice cream or whipped cream and don't forget about the drizzle of caramel sauce. Yum!

Yields: 6 servings

A Tip from Grammy: 

-Slice your apples evenly to prevent some from over-cooking and others not cooked enough. 

-Check on your crisp before the time is up, to prevent over-browning of the topping.

-You can add extra flavor to the topping by adding chopped pecans or walnuts. (If you have no allergies in your family.)

Be encouraged!

"The Word of God is more precious than gold."  -Psalm 19:10

Fruit Slab Pie

A wonderful, big ol' pie!



Peach Slab Pie

One of the best things about a recipe like this, is that it can be made with your favorite berry or stone-in fruit; although the favored ones are sour cherries, blueberries and peaches.  I included a recipe for using apples, too, and I plan on trying them all. You can also use your favorite canned fruit filling, but I really like using fresh fruit best. 

If you can’t find fresh sour cherries, use two pounds of frozen pitted cherries instead; defrost and drain well before using. 

This type of pie is perfect for large gatherings, as it serves 15!   I like it best the first day, warm from the oven (preferably with a big scoop of ice cream), but it will keep for a few days.  Cover loosely with plastic wrap or waxed paper.

Ingredients:

 Crust:
4 cup flour
2 tsp. salt
1 Tbsp. sugar
1 1/2 cups unsalted butter, room temperature
1 to 1 1/2 cups cold water

Preheat oven to 350'F. 

Mix together the flour and salt.  Using a pastry blender or fork, blend in the butter into the flour mixture until the pieces are the pea sized.  Add 1 cup ice water and mix until combined enough to hold together when squeezed.  Do not over mix or it will get tough.

Divide dough in half.  Roll one piece into a 18 -x- 13 – inch piece.  Fit into a 15 x 10 – inch rimmed baking sheet, pressing into corners (pastry will hang over sides).  Chill while assembling the filling.

Fruit Filling: (Your choice)

Blueberry Slab Pie

2-1/2 pounds (about 6 cups) fresh sour cherries, stemmed and pitted; or 2-1/4 pounds (about 6 cups) fresh blueberries; or 7 medium peaches (2-3/4 pounds). cut into 1/2-inch pieces (about 8 cups) (Great with any of these fruit or apple filling, below)
1-1/4 cups granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 tablespoons heavy cream
1/4 cup sugar

In a large bowl, combine the fruit, granulated sugar, cornstarch, and salt.  Stir to combine.  Spread mixture over chilled pie shell.

Apple Slab Pie

Apple Filling: (alternate)
6 cups apples, peeled and sliced
1/3 cup flour
1 cup sugar
1/2 tsp. nutmeg
1-2 tsp. cinnamon (to your taste)

In a large bowl, mix apple slices, flour, sugar, nutmeg and cinnamon together. Spread over chilled crust.

Spread mixture over chilled crust and set aside.

On a lightly floured surface, roll out remaining piece of dough to a 16x11" rectangle; drape over filling.  Fold edge of bottom dough over top dough.  Pinch edges to seal.  Make slits in the top to let steam escape.

Bake  at 350'F. until the crust is golden brown and the filling is bubbling, 40 to 55 minutes. 

Transfer to a wire rack, and let the pie cool until it is just warm to the touch, about 45 minutes.
 
Icing:
1 cup confectioners' sugar
2 Tbsp. milk or light cream, approximately
1/2 tsp. vanilla extract
1/2 tsp. cinnamon (for the Apple Slab Pie)

Mix confectioners' sugar and milk/light cream with vanilla to make thin icing.  Drizzle evenly over warm slab pie.

Serve warm with vanilla ice cream...and enjoy!


Be Encouraged!
For the entire law is fulfilled in keeping this one command:  "Love your neighbor as yourself."   -Galatians 5:14

Very Berry Pie

Mixed berries, flakey pastry...what's not to love?

This is such an easy, uncomplicated pie to make and is a wonderful blend of sweet and tart.  A truly impressive dessert for pie lovers!  

Yes, I'm a pie lover, pies of all kinds, made with my Mom's Flakey Pastry recipe, of course.  She used to make the best pies, chocolate, banana cream, coconut, and more!  Her pastry has been my "go-to" recipe since I learned to bake.  I still think it's the best I've ever eaten.

You don't have to make your own pastry, though.  This recipe is delicious with the store-bought kind, too.  I just can't help but be partial to Mom's, so I'm including her pastry, in case you'd like to try it.  Hint, hint! 

Ingredients:

2 unbaked Pastry crust - enough for top and bottom of a 9" pie plate. 
(Make your own, or buy the roll out type in the refrigerated section of your grocery store.)

Mom's Flaky Pastry:
2 c. flour
1 c. shortening
1 tsp. salt
3-4 Tbsp. cold water

Combine flour, shortening and salt; cut with a pastry cutter or fork until it looks like coarse meal.  Then add water (start with 3 Tbsp.) then if it's still dry add more, 1 Tbsp. at a time. 

Divide in half, this makes 2, 9" bottom crusts, or a top & bottom.  Roll out on floured surface, using enough flour so the dough won't stick.

Berry Filling:
5 cups strawberries, washed and sliced
1 c. fresh raspberries, rinsed
1 c. blueberries or blackberries
1/2 c. brown sugar
1/2 c. granulated sugar
1 tsp. cinnamon
1/4 tsp. salt
1/4 c. corn starch or flour
1/4 tsp. vanilla extract
Zest of 1 orange

Preheat oven to 400'F.

Roll out a little more than half the dough - line 9" pie plate and crimp edges. 

Combine the berries with a 1/4 cup of sugar and let stand over a sieve for a half hour to drain some of the liquid.

In a large bowl, combine the rest of the ingredients minus the crust.   Spoon into unbaked bottom crust.

Roll out remaining dough and any scraps; place on top of filling; seal edges with bottom crust.  Crimp sides together, and make slits on top to let steam escape.  If desired, brush the top crust with a mixture of egg yolk and water, then sprinkle with sugar.  (The egg wash gives it a nice golden brown color.)

Bake 15-20 minutes at 400'F and then lower oven  to 350'F and bake for another 40-50 minutes or until golden brown and bubbly. 

Remove from oven and let sit 10-15 minutes before serving.


Be encouraged!

"But we do not belong to those who shrink back and are destroyed, but to those who have faith and are saved." - Hebrews 10:39

Greek Tortellini Salad

A twist on the classic Greek Salad!

Photo from website

A traditional Greek salad consists of sliced cucumbers, tomatoes, green bell pepper, red onion, olives and feta cheese. This classic combination is delicious, 

but I can't eat green peppers anymore, so I have to leave them out. In this recipe, to compensate, I added artichoke hearts (yes, because I love them too.) LOL!

I found this salad on the Two Peas and Their Pod site.  I love Greek Salad and I love tortellini, so after reading the ingredients, I thought it was a match made in "salad heaven!"  I'll be making this for our next family gathering, for sure!

The classic Greek Salad gets an update by adding cheese tortellini. This salad is great for picnics, parties, potlucks, and every day meals! 

Ingredients:

1 (20 ounce) package refrigerated cheese tortellini
1 1/2 cups grape tomatoes, cut in half
1 large cucumber, chopped

1 can artichoke hearts, roughly chopped 
1 cup Kalamata olives, pit removed and chopped
1/2 red onion, chopped
3/4 cup crumbled feta cheese

*For the Dressing:
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 clove garlic, minced
1/2 teaspoon dried oregano
Salt and pepper, to taste

Directions:

Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions. Drain the tortellini and rinse with cold water.

Place the tortellini in a large bowl. Add the tomatoes, cucumber, artichoke hearts, olives, red onion, and feta cheese.

In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper. Pour the dressing over the salad and stir until salad is well coated. Serve immediately or place in the refrigerator for up to 3 days.

*You can take a shortcut and use your favorite Greek Salad dressing, but this one is easy and delicious.

Be encouraged!

"The word of God is more precious than gold." Psalm 19:10

Baked Spinach Artichoke Dip

 The ultimate dip for any gathering!

I know this dip has been around for quite awhile, but this is the first time I've ever made it, and my family LOVED it! It only takes about 10 minutes to prepare and the rest is done in the oven! I didn't even have to make any tweaks to please their pallets. LOL!

I checked out other recipes and some added less parmesan and mozzarella cheese so when I make it again (and I will) I may cut back on the parm and add the mozzarella. But, I'm going to post it exactly as we made it yesterday for our Super Bowl party. (I did sprinkle a little paprika over the top, but you don't really need it.)

Oh, someone mentioned adding chopped jalapeno peppers and said they added another level of goodness.  So if that's your thing...go for it!

Ingredients:

1 (12 oz.) bag of chopped spinach, thawed and drained

*1 (14 oz.) can artichoke hearts, drained and chopped

2 cups shredded Parmesan cheese

1 (8 oz.) package cream cheese, softened

2/3 cup sour cream

1/3 cup mayonnaise

2 tsp. garlic, minced

Instructions:

Preheat the oven to 375' F.

In a medium bowl, mix spinach, artichoke hearts and Parmesan

In a separate bowl, mix cream cheese, sour cream, mayonnaise and garlic until well blended. Add to spinach mixture and mix well.

Pour into an 8x8" baking dish and bake for 25 minutes.

Serve immediately with chips, crackers or veggies. (I used thinly sliced baguettes)

Serves: 16

*I had a "happy" accident with the artichoke hearts...bought a can that was already chopped! Who knew? Haha

Be encouraged!

"The Lord is with me; I will not be afraid." Psalm 118:6

Reuben Sandwich

A Deli Classic...and don't forget the pickle!

Today, I'm posting my husband's favorite sandwich, The Classic Reuben, in honor of our anniversary. He loved this sandwich so much, he wasn't above sneaking one in following heart surgery and strict orders from his wife. LOL!

He and his best friend, Norm had to take a broken clock to a shop in a nearby town to get fixed. Afterward, they said they were going out for lunch...this is where the strict wifely orders came in "stay on your heart diet!"

When Dave got home, I didn't even think to ask what they had for lunch because, of course, I trusted him to be "good". When the phone rang, I answered it and it was Norm, making a point to tell me what a good lunch they had and that Dave ordered a salad. My brain went into full gear! The man NEVER ordered a salad in his life!! Yes, he was busted and Norm was so flustered, all he could do was stutter, uh, uh, uh! It was too funny to even get mad at them and it became an inside joke and always will be. It got to the point that if Dave or Norm was eating a Reuben without the other, they would send pictures. It still cracks me up! 

So, you may ask, "What's a Reuben?" A traditional Rueben sandwich consists of thinly sliced corned beef, Swiss cheese, and sauerkraut on rye bread slathered with Russian or Thousand Island dressing. 

You can add more corned beef, more Swiss cheese and supersize it to your taste, but this recipe gives you a really nice combo of all the flavors. Serve with a side of fries, a light salad or chips and don't forget the pickle! So good!

Ingredients:

8 slices rye bread or marble swirl
1/2 cups Thousand Island dressing (use recipe below or bought)
8 slices Swiss cheese
12 oz. thinly sliced corned beef (deli or homemade)
1 cup sauerkraut, drained (do not rinse)
2 Tbsp. butter, softened

Preheat a large skillet.

Spread one side of bread slices evenly with Thousand Island dressing. 

On four bread slices, layer one slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut, and a second slice of Swiss cheese. Top with remaining bread slices, dressing-side down. Butter the top of each sandwich.

Place sandwiches, butter-side down on the preheated griddle; butter the top of each sandwich with remaining butter. Grill each side until golden brown, about 5 minutes per side. The sandwich should be heated through and the cheese melted. Serve hot.

Thousand Island Dressing:
1/2 c. mayonnaise
2 Tbsp. grated onion
2 Tbsp. Ketchup
2 Tbsp. sweet pickle relish
Pinch of salt
In a medium bowl, mix all ingredients: set aside.

Yields: 4 yummy sandwiches 

Be encouraged!
"Surely goodness and mercy shall follow me all the days of my life, and I shall dwell in the house of the Lord forever." Psalm 123:6

1. • 
     

Baked Garlic Parmesan Chicken

This will become a favorite "go to" recipe!

 

 

I don't know how many others do this too, or if it's just me.  Take meat out of the freezer, but haven't got a clue what to do with it.  I knew I wanted to make chicken tonight, but wasn't sure what kind.  Baked? Fried? Cutlets? Casserole? Parmesan?  That's when my brain froze...too many choices!

 

So, my extremely intelligent granddaughter said, "Time to go on Pinterest, Gramma."  She was right!  The first thing that came up was a picture of this delicious looking baked chicken.  The best part was that I already had all the ingredients, so I didn't have to run to the store (how I hate that).  Okay, I confess...I didn't actually go to the store, my husband always volunteered to go for me.  Have I mentioned what a great guy he was?

 

Anyway, after 5 minutes of prep work, and about 40 minutes in the oven we had a delicious dinner.  Definitely a keeper! 

 

Ingredients: 

½ cup Mayonnaise

½ cup shredded Parmesan cheese

4 boneless skinless chicken breast cutlets.

4-5 teaspoons Italian seasoned dry bread crumbs

½ teaspoon garlic powder

Pinch of salt

½ teaspoon lemon pepper

 

Instructions:

Preheat oven to 400 degrees F.

 

In a small bowl combine mayo, garlic powder, and parmesan cheese.

 

Moisten chicken breasts with water and lay on baking sheet (Line baking sheet with parchment paper to make clean up easy)

 

Divide the mayonnaise mixture evenly among the chicken, just spreading it across the top of each piece, and sprinkle with salt and pepper to taste.

 

Bake for 15-20 minutes, remove from oven and sprinkle bread crumbs on each piece of chicken.

 

Return to oven and bake for additional 20 minutes or until chicken is cooked thoroughly and juices run clear.

 

Tops will be browned and chicken will be incredibly juicy.

 

You can also finish them off under the broiler for a minute or two to give them an extra browning on top.

 

Serve with a veggie like these delicious fresh broccoli that I steamed.

 

Season with a dash of fresh parsley, if desired.

 

 

Be encouraged!

"When you go through deep waters, I will be with you."  -Isaiah 43:2

 

Rolo Pretzel Treats

 Just 3-ingredients of sweet/salty delight!

When my best friend told me she was making these with her grandchildren, I thought, "What a fun project to do with the kids!" Mine are all grown, but these little chocolate treats sounded like fun, and I decided to add them to my own tray of goodies this year. 

She was absolutely right, not only are they about the quickest, easiest treat to make, but they also are pretty tasty too! Yes, of course I tried one. Haha! Now, if you have little ones, they can have the job of unwrapping the Rolos.

Wouldn't these make a sweet treat for a teacher or a surprise for your local community service people?

Ingredients:

1 bag of mini square pretzels

1 bag Rolos (approx. 50 in a bag)

1 bag M&M's (I used red/green for Christmas)

Preheat oven to 275'F.

Place parchment paper on a cookie sheet. 

Line pretzels in single layer on cookie sheet. (about 50 pretzels)

Place one unwrapped Rolo in the center of each pretzel.

Carefully place in oven and bake for 3-5 minutes in preheated oven. 

Remove from oven and place an M&M in the center of the chocolate.

Allow to cool completely before removing from parchment paper.

A Tip from Grammy: 

    - Check the treat after 2 minutes for softness.

    - In different flavors of M&M's, a pecan on top of each or Reese's pieces.

    -Store in airtight container in fridge or freeze, they last for weeks.

Be encouraged!

"Blessed be the God...of all comfort." -2 Corinthians 1:3

Traditional Bread Stuffing

What's a turkey without stuffing?

I guess we can call this the "all-time" favorite side with turkey! If we had just this and a heaping pile of mashed potatoes and gravy, my family would still be thrilled with their Thanksgiving dinner.

I usually make two different kinds of stuffing, this traditional one and an Italian one my mom always made. We call it Italian Stuffing (made with meatball mix-  mushrooms, chunks of mozzarella, parmesan and veggies) because she never had a name for it. I guess I could call it Meatball Stuffing or Meat Stuffing...anyway, I've gone off track a bit. LOL!

You can increase or decrease the herb seasonings to your taste.  You can also add plain sausage, mild Italian or even apple sausage. They all add a savory bite. Want crunch? Try adding nuts, like pecans, pine nuts or walnuts. Dried fruit add flavor too, try cranberries, currants, raisins, apricots or cherries. Fresh chopped apples or mushrooms do well in it too. 

Ingredients:

1/2 cup butter

2 sticks celery, chopped

1 medium onion, chopped

1 (12 oz.) pkg. cubed bread for stuffing (serves 14)

1/2 tsp. salt

1/2 tsp. pepper

2 cups chicken broth (approx.)

1 tsp. dried parsley

1/2 tsp. sage

1/2 tsp. poultry seasoning

1 egg

Preheat oven to 350'F.  Prepare a 2 quart casserole dish or 9x13" pan.

Melt butter in a skillet over medium heat. Add celery and onions and sauté until tender, about 8-10 minutes. Stir in sage, poultry seasoning and parsley, until fragrant, about another minute. 

In a large mixing bowl place cubed bread, chicken broth and egg. (Add chicken broth to desired consistency. Some like a drier stuffing, some a more moist stuffing.) Stir in the sautéed vegetables and mix well.

Spoon into prepared casserole dish.

Cover with aluminum foil and bake 35 minutes or until hot. Uncover 20 minutes before done, ladle a bit of turkey drippings over top and leave uncovered until top is golden brown.

A Tip from Grammy:

-Make the day before and write the temp and time on the aluminum foil. You won't have to look it up the day of baking it.

-Just before placing your turkey in the oven, put a heaping spoonful of stuffing into the cavity for flavor.

-And, of course, NEVER stuff your turkey the day before!

 

Be encouraged!

"You will seek me and find me when you seek me with all your heart." -Jeremiah 29:13

Vanilla Butter Melt-Aways

Yes, they really do "melt-in-your-mouth"
 

​​

These little gems showed up on my Facebook page, they're from The Taylor House blog.  Let's face it, anything that says "melts in your mouth" is begging to be baked, right?

They were a hit with everyone who tasted these wonderful, delicate and very yummy little cookies.  My piano students gave them a "thumbs up" so I just had to share this recipe with you all.

My granddaughter and I made a batch of these for Easter.  We divided the frosting and used different colors. They looked so festive! It's always fun to bake with your kids and grandbabies!

Ingredients:

1 cup unsalted butter, softened

1 cup sugar

1 egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon salt

1/4 teaspoon baking powder

1/4 teaspoon baking soda

Preheat oven to 350' F.  Prepare baking sheets by lightly greasing with shortening or use cooking spray.

In a stand mixer, cream together the butter and sugar until it's light and fluffy. Add egg and vanilla, mix until combined.

Add the flour, salt, baking powder and baking soda and mix well.

Roll cookies into 1-inch balls and place on the prepared cookie sheet. (I use the small cookie scoop.)

Using the bottom of a glass, lightly flatten cookie balls. (not too flat)

​​

Bake in 350' oven for 7-8 minutes depending on your oven. Take them out when they look almost cooked. They will continue baking after you take them out.

Vanilla Butter Frosting

1/2 cup butter at room temperature

1 lb. confectioners' sugar (3 cups)

1 Tablespoon vanilla extract

3 Tablespoons milk

Cream together all ingredients until light and fluffy.  

​​

You're ready to frost these delicious cookies!

Yields: approximately 24 cookies

A Tip from Grammy: 

- Exchange the vanilla for other flavors, lemon, almond, peppermint.  They're all delicious!

-Add coloring to the frosting for different occasions 

-Add sprinkles onto the tops of the frosting.

Be encouraged!

"May the Lord of peace Himself give you peace at all times and in every way." -2 Thessalonians 3:16

Chocolate Lasagna

An impressive no-bake dessert!

There are times in our lives that seem to be unsurmountable, times that break our hearts so badly we think there's no way to recover. Such a time was when my beloved and cherished husband, the man I had loved since I was a teenager, the man with whom I had spent 53 years loving, went home to the Lord. 

I have to admit, I lost interest in many of the things I enjoyed, this blog being one of them. But, thankfully, because of all the encouragement and support of my friends and followers, I feel renewed and ready to get back to a hobby that my husband felt was so important for me to do.

The reason I started with something that seems a "downer" is the reason for sharing this wonderful recipe for Chocolate Lasagna. You see, God has blessed me with many friends and neighbors who cared for us, and also sent over delicious food during that time.

Lisa, one of my very special neighbors, (remind me to tell you what her friendship means to me and the many ways she has supported all of my family) brought over this dessert. It was so appreciated and loved, that when more family came down the following week, she made us another one!  See what I mean about my blessings?

Ingredients:

1 lb. Cool Whip topping (5 cups, divided)

8 ounces cream cheese

8 Tbsp. butter (1 stick)

1 (14.3 oz.) pkg. Oreo cookies (36 total)

3/4 cup confectioner's sugar

3 1/4 cup plus 2 Tbsp. whole milk, divided

1 tsp. vanilla extract

1 (9 oz. pkg.) Famous chocolate wafer cookies (44 total), divided

2 (about 4 oz.) packages instant chocolate pudding mix (not cook & serve)

4 ounces semi-sweet chocolate morsels

Instructions:

Thaw 1 pound Cool Whip (5 cups) according to package instructions.

Place 8 ounces cream cheese in a stand mixer bowl (or large bowl) if using an electric hand mixer). Let sit at room temperature until softened, about an hour. Meanwhile, make the crust.

Melt 1 stick butter in the microwave or on the stovetop. 

Crush the 36 Oreo cookies in a food processor, blender or place them in a plastic baggie and crush with rolling pin or meat mallet. Transfer crumbs to a large bowl and stir in melted butter. Press crumbs into the bottom of a 13x9" pan and chill in refrigerator while you work on the other layers.

Mix the softened cream cheese with a mixer until light and fluffy. Now, add the confectioner's sugar, 2 tablespoons milk and vanilla; mix well. Fold in 8 ounces of the Cool Whip (2 1/2 cups) until well blended. Spread mixture over cookie crust.

Place 22 Famous Chocolate Wafer in an even layer on top of the cream cheese layer, overlapping them as needed. Refrigerate while you prepare the next layer.

In a bowl, combine 2 boxes of chocolate instant pudding with 3 1/4 cups cold milk; whisk for several minutes until pudding begins to thicken. Spread mixture over previous layer, and let rest for 5 minutes until firm. Top with remaining chocolate wafers in an even layer. Again, overlapping them as needed.

Spread the remaining Cool Whip over the top. Garnish with chocolate shavings or mini chocolate chips. Cover and place in freezer for 1 hour or in refrigerator for 4 hours before serving.

Yields: 12-16 servings

Be encouraged!

"The Lord himself goes before you and will be with you; he will never leave you nor forsake you. Do not be afraid; do not be discouraged." -Deuteronomy 31 8-9

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