I have wanted my own Blog for many years, to share my feelings of gratitude for what I have been given in life. I am most grateful to God for my family and friends.
My family has always been very important to me. I enjoy making great food to show my family and friends just how much they mean to me!
This is a refreshing jello salad that can be made any time of the year!
It is made with frozen strawberries, cream cheese, cool whip, and a yummy pretzels crust.
Use a 13" x 9" pan
2 cups pretzels crushed
3/4 cup melted butter
3 tablespoons sugar
Preheat the oven to 350 degrees.
Crush enough pretzels to equal 2 cups. Put the pretzels into a plastic bag, close and crush with a rolling pin or a glass. Melt the butter in a medium-size bowl in the microwave. Mix the pretzels, sugar, and butter together in the pan. Press the mixture into the pan to form the crust. Bake at 350 degrees for 10 minutes. Cool crust completely.
8 oz. cream cheese, softened
1 cup of sugar
8 oz. frozen cool whip, thawed
Mix the softened cream cheese with the thawed cool whip, mix until creamy then add in the cup of sugar mix well. Spread this mixture on to the cool crust. Put this into the refrigerator until you are ready to spread on the Topping.
2 cups of boiling water
1 large package of frozen strawberries
2 3oz. pkgs of strawberry jello
Thaw the frozen strawberries in warm water, once thawed drain the water and set them aside. Dissolve the jello into the boiling water, make sure to stir well. Add the strawberries to the jello, put the Jello Mixture in the refrigerator. Do not allow the jello to set up all of the way, you just want it to start getting a little thick. When it is thick, this is the time to spread the Jello Mixture over the Filling. Put the strawberry jello salad back into the refrigerator until completely firm.
To serve the Strawberry Pretzel Salad, cut into square pieces. Enjoy!
This is a great Jell-o salad for any occasion, all of the ingredients would be great with any flavor of Jell-o that you choose. This is best with a jell-o mold, if you do not have a jell-o mold you could just spoon it out of the bow, delicious!
· 1 large box of Jello-o (any flavor)
· 1 cup of hot water
· 1 package of 8 oz cream cheese (soft)
· 1 tsp of apple cider vinegar
· 1 tsp sugar
· 1 can (12 oz) 7up
· 1 can of crush pineapple (drained)
In a large bowl mix the Jell-o and the hot water, stir until the Jell-o has dissolved. In another bowl add the cream cheese and mix until softened. Then slowly add the Jell-o, apple cider vinegar and sugar (mix well). Next, slowly add the 7-up, and stir slowly.
(TIP) If you are using a Jell-o mold, you can take a little olive oil on a paper towel and wipe the inside of the Jell-o mold, this helps the Jell-o Salad come out of the mold easier.
Pour the mixture in the mold or bowl. It’s now time to spoon in the drained pineapple. Mix the pineapple throughout the Jell-o mixture with a spoon.
Place the Jell-o mold or bowl in the refrigerator over night for the Jell-o Salad to set up correctly. When it is time to serve the Jell-o Salad, turn upside down on the serving plate. The Jell-o Salad may take a little bit to slide out of the mold. Enjoy!
This is a refreshing dessert for any time of the year, if you love lemon and pineapple you will love this!
1 1/2 cups of Flour
1 stick of Butter (softened)
1/2 cup Chopped Walnuts
8 oz Cream Cheese
1 cup of Powdered Sugar
1 Cool Whip
1 small can of Crushed Pineapple (Drained)
3 cups of Milk
2- 6oz boxes of Instant Lemon Pudding
Preheat oven to 350 degrees.
Mix the flour and walnuts with the butter, then press the mixture into a 9" x 13" glass baking dish bake at 350 degrees for 25 minutes or until light brown. Cool completely.
Next mix the cream cheese and the powdered sugar with 1 cup of cool whip, mix until blended. Spread the mixture on top of the crust. Then spread the drained Pineapple on top.
In a large bowl mix 3 cups of milk with the 2 boxes of Lemon Pudding, mix until thick and creamy, spread on top of the Pineapple. Spread the rest of the Cool Whip on top and sprinkly with more chopped walunts.
Put into the refrigerator for a 2 hours before eating.
The next time I make this great dessert I am going to make it with Vanilla Pudding and Stawberries!
This Cheesecake has so much flavor, you will want to make it for every occasion! It not only has peanut butter and chocolate, this cheesecake also has cool whip which makes it light and creamy!
2 Packages of Graham Crackers
1/2 cup melted Butter
1/2 cup of Peanut Butter
1 can Condensed Milk
1 8oz. Cream Cheese
1/4 cup Lemon Juice
1/2 Creamy Peanut Butter
1 12 oz. Cool Whip Topping, thawed
12 oz. Chocolate Chips
1 Bag of Miniature Peanut Butter Cups, cut into pieces
For the crust combine the sugar and the graham cracker crumbs with the butter and the peanut butter. Press this mixture into a 9" x 13" pan.
For the cream cheese filling, beat together the milk and cream cheese until creamy. Next add the peanut butter, lemon juice mix well. Add the cool whip and blend on low. Fold in the Chocolate Chips, save some of them to decorate the top of the Cheesecake with.
Pour the filling over the crust and evenly smooth the mixture. Decorate the top of the cheesecake with the chopped Peanut Butter Cups and the Chocolate Chips.
Refrigerate overnight. Enjoy this delicious dessert!
This is the easiest no-bake Cheese Cake you will ever make!
· 2 1/2cups of graham crackers crumbs
· half a cup of melted butter
· 1 package of cream cheese - 8 ounces
· 1 tub of cool whip - 8 ounces
· 1 teaspoon of vanilla
· 1/3 cup of sugar (optional) I always make with no sugar
· top with berries (optional)
This is the easiest cheese cake you will ever make.
Tip # 1 - If you do not want to make your own graham cracker crust, just buy the pre-made Keebler Graham Cracker crust.
Tip # 2 - Do not let the cream cheese or the cool whip set out. Neither one should be soft, they both need to be used directly from the refrigerator.
In a large bowl combine graham crackers with butter, mix until the graham cracker crumbs are no longer dry. (May also use pre-made crust. ) Press graham cracker mixture into the spring form pan.
Take the cream cheese and the cool whip from the refrigerator, and mix together with the vanilla and sugar until creamy.
Mixture is now ready to put into the graham cracker crust. Cover and refrigerate for at least 2 hours.
Do not add the berries until served. Enjoy!
This recipe holds a lot of memories for my sister and me. Whenever; we didn’t know what to have for dinner as kids, we would tell mom let’s have Pancakes! Simply because they were easy and good!
· 1 1/2 cups flour
· 2 1/4 tsp baking powder
· 1/8 tsp of salt
· 6 tsp of sugar
· 2 egg
· 1/4 cup oil
· 1 1/4 milk
· 1 tsp vanilla
Use a large bowl and mix the eggs, milk and oil. Then add the sugar, salt and baking powder mix together well. Then add the flour slowly, continue mixing.
Next get a large pan, put about 2 to 3 tablespoons of oil in the pan and spread it around. Pan should be on medium heat. Now spoon in a couple spoonfuls of the Pancake mixture into the pan.
The Pancake will be ready to turn over when the Pancake has bubbles all over the top of the Pancake. The other side will be done when it lightly browns.
The Pancakes taste great with just syrup or any topping that you like. They taste great, just enjoy!
This recipe was from my Aunt Laura Jean, it’s terrific!
· 2 eggs
· 3 well ripened bananas
· 1/2 cup Walnuts chopped fine
· 2 cups of all purpose flour sifted
· 1/2 tsp salt
· 1/2 baking powder
· 1/2 baking soda
· 1/2 cup of butter or margarine
Preheat oven to 350 degrees.
Sift the 2 cups of flour with the salt, baking powder and baking soda in a bowl; Set aside.
In a large bowl beat the eggs and butter or margarine then add the bananas, mix until this mixture becomes soft and the bananas are totally mashed.
Add the sugar gradually to the mixture and continue until creamy. Now it’s time to add the flour mixture a little at a time. Mix slowly so the flour mixture doesn’t get all over the counter.
After all of the flour mixture has been mixed thoroughly, it now time to add the 1/2 of chopped Walnut, stir in.
Grease a square pan, spread the Banana mixture evenly into the pan. Bake in the oven at 350 degrees for 45 minutes. Test the middle of the bread with a toothpick, if just a little bit is on the toothpick that OK. If there a lot, on the toothpick leave it in the oven a little bit more. This part is up to your preference.
This bread tastes so good and moist!
My mother used to make Zucchini Bread around the holidays. She would grate the zucchini and freeze it until she was ready to make the bread.
We have one family friend that doesn’t like zucchini, he thought the bread was nut bread and had a couple of pieces, he said it was just delicious!
Here the recipe:
· 3 eggs
· 2 cups of sugar
· 1 cup of oil
· 2 tsp vanilla
· 3 cup of flour
· 1 tsp cinnamon
· 1 tsp baking soda
· 1 tsp baking powder
· 1 tsp salt
· 3 cups grated zucchini
· 1 cup of raisins (optional)
· 1 1/2 cups of walnuts (optional)
· 1 1/2 cups of shredded coconut (optional)
Preheat the oven to 350 degrees.
This recipe makes 3 loaves of Zucchini Bread.
In a medium bowl sift the flour, cinnamon, baking soda, baking powder and salt. Sit this mixture aside.
In a large bowl mix the eggs and sugar together; then add the oil and vanilla, mix thoroughly. Then add the dry ingredients a little at a time and mix together. Now it’s time to add in the zucchini, stir in evenly. The last step is to add in the walnuts, raisins and coconut, if you choose as this is optional. My mother usually just added the walnuts.
Grease the 3 bread pans and divide the mixture evenly into the pans. Bake the bread for 1 hour at 350 degrees.
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