Cranberry Orange Dip or Spread

This easy dip recipe makes a great snack with slices of apple, or it doubles wonderfully well as a spread on a toasted bagel for breakfast. The original recipe was far too thick for us and lacked enough flavor to stand up to the flavor of the apple. The addition of honey, toasting the pecans, and doubling the amount of cinnamon originally called for in the recipe gave the dip new life. If the dip/spread isn't loose enough or creamy enough for you, by all means add more honey until it's a consistency that appeals to you and your family. We really enjoyed this flavorful mixture on toasted bagels for a simple breakfast.
Blessings...

Recipe:

1 pkg. (8 oz.) low-fat cream cheese
1/4 cup coarsely chopped, dried cranberries
1/4 cup coarsely chopped pecans, lightly toasted
1/2 tsp. orange zest
3 tbsp. orange juice
1/4 tsp. cinnamon
1/8 tsp. vanilla extract
1 tbsp. honey or more to taste

1. Beat cream cheese with an electric mixer until light and fluffy.
2. Add remaining ingredients and mix until well combined.

Serve as a dip with slices of apple or as a spread on toasted bagels. Might also be good on crackers.

Yield: 1-1/2 cups
80 calories per 2 tbsp. serving
.5 gms. fiber

This recipe was adapted from a recipe found in a spice catalog.

Chili Dip

When the days are crazy busy, as they are this time of year, it is wonderful to have a snack that is as easy to throw together as this Chili Dip. A fondue pot or slow cooker is a great way of keeping the dip warm for a party, otherwise, warm this kid-friendly dip on the stove top, serve, and watch it disappear. Blessings...

Recipe:

1 can (15-oz.) chili with beans
1 pkg. (8-oz.) low-fat cream cheese
1/3 cup salsa
1 tbsp. fresh chopped cilantro (or more, to taste)
Frito's "Scoops" corn chips for dipping

1. In a medium saucepan, heat together chili, cheese, and salsa until cheese is melted and mixture is warm. Add chopped cilantro to taste.
2. Serve in a fondue pot or slow cooker to keep warm, if desired.

Yield: 1-3/4 cups
149 calories per 1/4 cup
2 gms. fiber

Stuffed French Toast with Fruit Salad

This brunch dish is wonderful, rich, and not complicated, and can be prepared in advance. If you do prepare it in advance, the only adjustment needed will be when cooking the French toast. Since you will have chilled it overnight, you will want to allow time to warm the bread all the way through, without burning it, so a lower heat may be needed. The syrup can be re-warmed in the microwave, or on the stove top. When we had it for breakfast with our very young grandchildren, I prepared slices of the bread without the filling. This worked very well without making a separate dish.

A large bowl of fruit salad makes a good and very simple side dish.  Add coffee, tea, and juice, or maybe a fruit punch, and you’re ready to enjoy a wonderful meal with your family and friends. Blessings...

Recipe:

1 8-ounce package Neufchatel (low-fat) cream cheese, softened
1 cup apricot jam
1 teaspoon vanilla
½ cup finely chopped pecans
1 16-ounce loaf sweet French bread
4 eggs
1 cup whipping cream or half-and-half
½ teaspoon ground cinnamon
½ teaspoon vanilla
½ cup orange juice

1. In a small bowl beat together the cream cheese, 2 tablespoons of the apricot jam, and the teaspoon of vanilla until light and fluffy. Stir in the pecans and set aside. Cut the bread into ten to twelve 1 ½-inch-thick slices; cut a pocket in the top of each. Fill the pocket with about 1-½ tablespoons of the cheese mixture.
2. Combine the remaining apricot jam and orange juice in a small saucepan. Warm over low heat, whisking as jam melts so the mixture becomes a smooth syrup.
3. Beat together eggs, whipping cream, cinnamon and the 1/2 teaspoon vanilla. Preheat a large frying pan over medium heat, or use a griddle, if preferred. Using tongs, dip filled bread slices in the egg mixture, being careful not to squeeze out the filling. Cook in lightly greased pan for about 2 minutes per side or until lightly brown. Keep warm in a 300-degree oven while cooking remaining slices.
4. To serve, drizzle warm syrup over the hot French toast. Delicious!

Yield: 5 to 6 servings
Tip: For a lower fat version, use 1 cup refrigerated egg product in place of whole eggs and 1 % milk instead of whipping cream. It is still excellent and a little easier on the waistline.

Pumpkin-Maple Dip

This wonderful dip, with the fall-flavors of pumpkin, maple syrup and spice, comes from a monthly food-insert in our local newspaper called, "Dash". The dip is wonderful with slices of apple for a simple dessert, but would be equally good for snacking. This is a fun, kid-friendly recipe for any aged "kid". Blessings...

Recipe:

4 oz. low-fat cream cheese, room temperature
1/2 cup canned pure pumpkin
1/4 cup Greek vanilla yogurt
3 tbsp. maple syrup (honey would work)
2 tbsp. peanut butter
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
pinch salt
ground peanuts for garnish if desired

1. In a food processor or blender, combine all the ingredients and process until smooth.
2. Serve with sliced apple or pear, graham crackers, or sweet potato chips.

Yield: 1-2/3 cups
27 calories per tablespoon

Blueberry Cream Salad

Gelatin salads have always been a tradition for holidays in our family; we love them. It just doesn't seem like a family gathering at mom's without a favorite from childhood on the table, and there are many to choose from. This wonderful recipe is adapted from an older Better Homes and Gardens cookbook. The original recipe calls for a sour cream layer, which is the part that I changed to a much richer, denser layer made with cream cheese and whipping cream. What can I say, it's Easter, and having "rich" on the table is part of our family traditions. Blessings...
 

Recipe:

1 3-oz pkg. lemon gelatin

1 cup boiling water

1 1-lb. 5-oz. can blueberry pie filling

2 tbsps. fresh lemon juice

4 ounces low-fat cream cheese, softened
1/4 cup whipping cream, whipped stiff
1/4 tsp. ground nutmeg

1 tbsp. sugar

1. Dissolve gelatin in boiling water. Set aside to cool.

2. Stir in pie filling and lemon juice. Chill till partially set.

3. Spoon half the gelatin mixture into a 8 x 4-inch loaf pan. Chill till set. (Keep remaining gelatin at room temperature.)

4. In a small bowl, beat cream cheese, sugar and nutmeg together. Beat in whipped cream. Spread evenly over gelatin in the loaf pan. Top with layer of remaining gelatin.

5. Chill 4 to 5 hours or overnight till firm. Cut into squares to serve.

Yield: 8 servings

Note: This salad can not be molded. The top layer will slide right off the bottom layer; but as you can see from the picture, the salad does stay together very well for serving.
Note: The original recipe calls for combining 1/2 cup sour cream with the sugar for the middle layer. When I have made the salad this way I used low-fat sour cream and the calorie count for 8 servings was 136 calories each.

Yield: 8 servings
176 calories each for the updated version

3D Chocolate Cheesecake

A few years ago when we went home for a visit my husband was looking through my mom's Taste of Home Magazines and he found this recipe for me to give a try. This man has found nothing chocolate that he doesn't like. I finally got around to making it for dessert this week and he is one happy camper. This is a very dense dark chocolate cheesecake topped with a thick dark chocolate ganache. I added the whipped cream to help cut some of the chocolate richness for me; I don't do "rich" as well as he does!

The cheesecake batter is extremely thick so you must use a stand mixer or else you will never get the ingredients combined. If you have a "chocoholic" in your home, they will think they died and went to heaven after the first bite. Blessings...

Recipe:

1 cup chocolate graham cracker crumbs (about 5 whole crackers) or 1 cup regular graham cracker crumbs and 1 tbsp. baking cocoa
1 tbsp. sugar
1/4 cup butter, melted
Filling:
4 pkgs. (8 oz. each) cream cheese, softened
1-1/3 cups sugar
1 pkg. (10 oz.) 60% cacao bittersweet chocolate baking chips, melted and cooled
1/4 cup baking cocoa
4 eggs, lightly beaten
Ganache:
2/3 cup (4 oz.) 60% cacao bittersweet chocolate baking chips
1/2 cup heavy whipping cream
1 tbsp. sugar

1. Place a greased 9-inch springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan.
2. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325 degrees for 10 minutes. Cool on a wire rack.
3. In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chocolate and cocoa. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 inch of boiling water to larger pan.
4. Bake at 325 degrees for 55-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
5. For ganache, in a small saucepan, bring cream and sugar just to a boil. Remove from heat and add chocolate; cover with a lid and allow to sit for 5 minutes to soften chocolate. Whisk mixture until smooth and allow to cool to spreading consistency. This will only take about 15-20 minutes.
6. Remove rim from pan. Spread ganache over cheesecake to within 1-inch of edge. Refrigerate for 1 hour or until set.

Yield: 16 servings
480 calories per serving
2 gms. fiber

Cinnamon Honey Cream Cheese Spread for Bagels

In my family, I have a husband and a niece that love honey, so after creating the Orange Marmalade spread for bagels posted on 2/10/2014, I thought maybe a honey and cinnamon concoction might work well as a spread. When this idea was mentioned to my niece she responded positively, so I bought some Cinnamon Raisin bagels with this thought in mind. The extra cinnamon and the sweet raisins are a wonderful complement to the cinnamon and honey in the spread. We really enjoyed the bagels alongside applesauce for breakfast this morning. Blessings...

Recipe:

3 oz. low-fat cream cheese, softened
4 tsp. mild honey
1/8 tsp. cinnamon
2 tbsp. finely chopped pecans
3 to 4 cinnamon raisin bagels

1. In a small bowl, beat cream cheese until light and fluffy with an electric mixer.
2. Beat in honey and cinnamon. Taste to see if the balance in flavor is right for you and your family.
3. Stir the pecans in with a spoon. Store in a covered container in the refrigerator.

Yield: Enough spread for 3 to 4 bagels depending on how thick you like your cream cheese. Yummy!

Orange Marmalade Cream Cheese Spread for Bagels

Bagels are wonderful for an easy breakfast. Served with fruit and tea, or coffee, they are a quick and nourishing breakfast, especially the whole wheat and whole grain bagels. I don't spend the money on prepared cream cheese spreads, but prefer to make my own. I think home preparations of just about anything are usually better, if for no other reason than the enjoyment of the process of creating something that might be a new favorite for friends and family. Making a spread by adding a bit of jam, spice and some chopped nuts to cream cheese is a wonderful way to help save some money at the market. Blessings...

Recipe:  

5 oz. low-fat cream cheese, softened
1/4 cup sweet orange marmalade
1/4 cup finely chopped pecans
1/8 tsp. ground nutmeg

1. Beat cream cheese with an electric mixer until light and fluffy.
2. Beat in orange marmalade and nutmeg until well combined.
3. Use a wooden spoon or spatula to stir in pecans. Store, covered, in the refrigerator.

Makes enough spread for 4 or 5 bagels.
Note: Change the flavor of the spread with different flavors of jam and spices.

Cream Cheese Frosting

This very tasty recipe for Cream Cheese Frosting comes from Betty Crocker's Cookbook. I've used it here on the Eggnog Spice Bundt Cake; the recipe was posted yesterday. This frosting is also wonderful on Banana Cake, and of course, the time honored Carrot Cake. Blessings...

Recipe:

1 3-oz. pkg. cream cheese, softened
1 tbsp. milk
1 tsp. vanilla
dash salt
2-1/2 cups confectioners' sugar

1. Blend cheese, milk, vanilla and salt in a mixing bowl.
2. Gradually add sugar, beating until frosting is smooth and of spreading consistency. If necessary, stir in additional milk, 1 teaspoon at a time.

Fills and frosts two 8- or 9-inch layers or frosts a 13 x 9-inch cake.

Very Good Crab or Shrimp Dip

The original recipe for this dip was written for shrimp, which is wonderful, but I had a can of crab on the pantry shelf and decided to use it with some adjustments to the recipe. We thought the flavor was very nice, mild and delicious on Ritz crackers. The Super Bowl is coming and this dip would be a nice addition to the party menu if you have a crowd coming to your home.
Blessings...

Recipe:

1 6-ounce can crab, drained and picked over (or 6 ounces canned deveined shrimp)
1 8-ounce pkg. low-fat cream cheese
1 can 98% fat-free Cream of Mushroom soup
1 pkg. Knox unflavored gelatin
1/8 tsp. white pepper
1/4 tsp. salt
1 cup thinly sliced celery
1/4 cup finely chopped onion
2 tbsp. fresh lemon juice
Ritz Crackers

1. Soften gelatin in 3 tablespoons water. This will take about 5 minutes.
2. Heat soup to very warm and add gelatin; stir to thoroughly blend and dissolve gelatin. Blend in cream cheese with an electric hand mixer.
3. Stir in salt, pepper, celery, onion and lemon juice and blend well. Pour into a 4 cup mold and chill until set, about 3 hours.
4. Unmold onto a lettuce-lined plate and serve with crackers.

Note: To unmold, run a butter knife around the edge of dip and place the mold into a warm water bath. Let the mold sit for a few minutes to loosen, dry mold off and invert onto lettuce-lined plate.
Note: This dip lasts very well in the fridge. I've had leftovers, that we have been eating off of for two weeks, and the mold is still holding it's shape and the flavor is wonderful.

Frozen Cherry Salad

This is a festive, delicious, easy to make frozen fruit salad that is perfect for dressing up any family meal. I've served it this week with the Hot Turkey Sandwich recipe that was posted on 12/5/13. The combination of cherries and mandarin oranges in a rich creamy salad make it a kid-friendly treat, as well. This is another reader-contributed recipe from a Taste of Home cookbook. Blessings...

Recipe:

1 pkg. (8 ounces) low-fat cream cheese, softened
1 carton (8 ounces) frozen whipped topping, thawed
1 can (21 ounces) cherry pie filling
2 cans (11 ounces each) mandarin oranges, drained

1. In a large mixing bowl, combine the cream cheese and whipped topping using an electric mixer. Stir in the pie filling.
2. Set aside 1/4 cup mandarin oranges for garnish if desired. Fold remaining oranges into cream cheese mixture.
3. Use a rubber spatula to scrape the mixture into a 9 x 5 x 3-inch loaf pan. Cover and freeze overnight or until firm.
4. Remove salad from freezer 15 to 20 minutes before serving.
5. To unmold, run a knife around the edge to loosen salad from pan. Set salad in warm water for a few minutes and turn out on a cutting board. Cut into slices to serve.

Yield: 12 servings
Note: To make this salad low calorie use fat-free cream cheese, light whipped topping and reduced-sugar pie filling.

Fluffly Pumpkin Cheesecake Pie

Cheesecake pies are a simple substitute for the often labor-intensive project of making a traditional cheesecake. This one is simplified even more by using a purchased graham cracker crust. I personally think that the purchased graham cracker crusts are very good and very helpful when time is tight, like during the holiday season. Blessings...

Recipe:

12 ounces low-fat cream cheese, softened
1/2 cup sugar
1-1/2 tsps. pumpkin pie spice
1 cup canned pumpkin
2 eggs
1 (6 oz.) Ready Crust graham cracker pie crust
whipped topping or whipped cream for garnish, if desired

1. In a mixing bowl, beat cream cheese, sugar and pumpkin pie spice on medium speed until smooth.
2. Stir in pumpkin. Add eggs and mix until blended.
3. Place crust on a baking sheet. Pour filling into crust.
4. Bake in a 350 degree oven for 40 minutes or until center is almost set. Cool completely on a wire rack.
5. Refrigerate for 3 hours or overnight. Garnish with whipped topping or whipped cream if desired.

Yield: 8 servings
8 servings = 289 calories and 2 gms. fiber (without garnish)
6 servings = 385 calories and 2.6 gms. fiber (without garnish)

White Chocolate Snowdrift Cake

A number of years ago, in 2006, actually, I went to the Better Homes and Gardens website and made a copy of this recipe and stuck it away for a future time. Well, the time was right this week when I came across it again and decided to give the recipe a try. I'm sure glad I did! The white chocolate-cream cheese frosting alone would be worth the effort in making this dessert. The cake is a dressed-up white cake mix, so it goes together very easily. Even if I never made the cake again, the frosting is one I will use on my carrot cakes in the future; it is delicious. Better Homes and Gardens website is http://bhg.com if you would like to check it out. Blessings...

Recipe:

3/4 cup whipping cream
8 oz. white baking chocolate, chopped, or 8 oz. white chocolate chips
1 pkg. 2-layer-size white cake mix
1/3 cup unsweetened cocoa powder
1 8-oz. pkg. cream cheese, softened
1 cup powdered sugar

1. For frosting, in a medium saucepan combine whipping cream and white chocolate. Cook, stirring, over low heat until chocolate is completely melted and smooth. Transfer to a large mixing bowl; cover and refrigerate until completely chilled, at least 2 hours.
2. Meanwhile, grease and flour two 9 x 1-1/2-inch or 8 x 1-1/2-inch round cake pans; set aside. Prepare cake mix according to package directions using egg whites. Spoon about 1-1/2 cups of batter into each cake pan. Stir cocoa powder into batter remaining in bowl; stir until blended. Spoon on cake mix in pans; swirl gently to marble and to spread batter evenly in pans. Bake according to package directions except check cakes several minutes before minimum time indicated on package because the cocoa makes the cakes bake in a shorter time. Let cakes cool on wire rack for 10 minutes. Remove cakes from pans; cool completely on wire racks.
3. Continue with frosting by adding cream cheese, in about 1 tablespoon-sized pieces to white chocolate mixture on low speed of electric mixer. When cream cheese is all blended in, gradually add powdered sugar, beating until sugar is completely combined. Mixture should hold soft peaks; do not overbeat. Use immediately.
4. Place one cake layer on a serving platter. Frost with about 1 cup frosting. Top with second cake layer. Frost top and sides of cake.
5. Serve immediately or cover and chill until serving time. I removed the cake from the frige about an hour before serving time because we aren't crazy about chilled cake. Cake will last in the frige for several days.

Yield: 12 servings
458 calories

Apples With Honey Cream Cheese Dip

I found this recipe in our local newspaper a few weeks ago and decided to give it a try in order to compare it with a recipe that I posted on 8/26/08 called Taffy Apple Dip. We really like the Taffy Apple Dip with apples or peaches for a light dessert or snack. This recipe made with honey is also delicious for a bit of a change in flavor. The mildness of the honey combined with the lemon works great with the apples. This recipe comes from the Washington Apple Commission, with a bit of a change from me. Blessings...

Recipe:

4 apples of your choice cored and sliced, or chopped (I used Gala's)
1 tsp. lemon zest
1 tbsp. fresh lemon juice
8 oz. pkg. cream cheese, softened (I used low-fat)
1/2 cup honey
ground pistachio nuts (I did not use the nuts so I don't know how they would taste)

1. In a small bowl, combine lemon zest, juice, cream cheese and honey until smooth.
2. Sprinkle with nuts, if desired.

Note: The original recipe was written with the apples being tossed in the lemon juice to prevent browning while they sat at room temperature. I blended everything together for our dinner needs and then stored the remaining dip in the refrigerator for later use. I also cut the recipe in half for two of us with enough leftover for two more meals. A great kid-friendly recipe to make an apple a special snack.

White and Dark Chocolate Cream Cheese Chocolate Cake Bars

My dear husband loves rich desserts and the more chocolate the better, so he is always keeping his eyes open for something new online to have me give a try in my kitchen. Hence, how I came by this recipe with the ridiculously long name, but not ridiculously difficult to make at all because the recipe starts with a packaged cake mix. These are the easiest kinds of recipes to do, even if you don't enjoy working in the kitchen, but love to eat dessert. I do not know who to credit for this recipe because there is absolutely no information on my computer copy, but whom ever created this recipe gets our thumbs-up! Blessings...

Recipe:

1 box devil's food chocolate cake mix (or your favorite boxed chocolate cake mix)
1/2 cup butter, softened
1 large egg
1 tsp. vanilla extract
1 to 2 tbsps. cold brewed coffee or water, if necessary (I needed 1 tbsp. liquid)
3/4 cup semi-sweet chocolate chips
3/4 cup white chocolate chips
1 can (14-oz.) sweetened condensed milk
4 oz. cream cheese, softened (I used light)
1/2 tsp. vanilla extract

1. Preheat oven to 350 degrees and prepare a 9 x 13-inch baking pan by lining it with aluminum foil and then spraying it with cooking spray. (I did not line the baking pan with foil. I greased the pan and the bars came out fine, so use your own discretion with this step).
2. In a large mixing bowl, combine the cake mix, butter, egg and vanilla and mix on low speed until thoroughly combined. The mixture will be very thick so you might need to add the tablespoon or two of liquid at this point. Increase the speed on the mixer to help this along.
3. Press the dough into the prepared pan with your fingertips. It will be tacky so this will take a few minutes to get the dough spread evenly over the pan.
4. Sprinkle the white and dark chocolate chips evenly over the top.
5. In another mixing bowl, combine the sweetened condensed milk, cream cheese and the 1/2 tsp. vanilla beating until smooth and completely combined. Pour mixture evenly over dough, using a spatula to gently spread and even it out, if  necessary.
6. Bake for 24 to 27 minutes, or until edges of bars begin to barely brown and pull away slightly from the sides of the pan, or until the middle has barely set, taking care not to overbake. The middle will not seem very well set and will be jiggly upon removing from the oven and that is okay, you want to keep these gooey. They will continue to set as they cool. (I had no problem with this at all, so don't let it keep you from trying this recipe).
7. Allow bars to cool completely on a wire rack before cutting. Store in an airtight container in the refrigerator for up to a week or freeze for up to three months.

Yield: 24 to 36 bars
24 bars= 250 calories each
36 bars= 167 calories each

Blueberry Cheesecake Pie

Cheesecake and cheesecake-type pies  are some of our absolute favorite kinds of desserts. This very easy recipe can be put together in a matter of minutes, especially if you use a packaged cookie crust rather than starting from scratch. The filling is creamy and rich with the combination of whipped cream and cream cheese, and of course, you can use any kind of fruit filling you like to top it off. Blessings...

Recipe: 

1 8-ounce pkg. low-fat cream cheese, softened
1 cup sifted powdered sugar
1 tsp. vanilla
1 cup whipping cream, whipped
1 9-inch baked pastry shell, cookie crust or graham cracker crust
1 1-pound 5-ounce can blueberry pie filling or fruit filling of choice

1. Beat together cream cheese, sugar, and vanilla till smooth.
2. Fold in whipped cream and spoon into pie shell.
3. Spoon pie filling on top and chill until set.

Yield: 6-8 servings

Creamy Frozen Fruit Salad (2)

Since this weekend is Memorial Day and a weekend of celebration with family and friends for most of us, I thought I would post another salad recipe, but this one won't be going to the park or lake for a day in the sun. This one will need to stay inside since it is made with cream cheese and other milk products to give it a wonderful rich, creamy texture. This salad is loaded with fruit and has no strong flavors which makes it great for the whole family; a real kid-friendly recipe.

My husband and I will be going home to see my mom for a few days. She has been very ill, but thankfully, is doing much better now, so I will not be posting for about a week. It is going to be wonderful to spend time with her and other family members that we have not seen since Thanksgiving or longer. Being at a distance from loved ones is so difficult and we are really thankful for the blessing of this time to spend with them. I hope you have some wonderful time with your family, as well. Blessings until next week!

Recipe:

1 pkg. (8 oz.) low-fat cream cheese, softened
1 cup low-fat sour cream
1 cup fat-free Cool Whip or other whipped topping
1/4 cup sugar
1 can (1 lb.) apricot halves, drained and cut in half
1 can (8 3/4 oz.) crushed pineapple, drained
1 can (1 lb.) pitted dark sweet cherries, drained and cut in half.
1 cup miniature marshmallows
1/4 cup chopped pecans

1. In a large mixer bowl, beat cream cheese until smooth. Add sour cream, Cool Whip and sugar; blend on low speed.
2. Stir fruits, marshmallows and nuts into cheese mixture.
3. Pour into a 5 x 9-inch loaf pan, 9 x 9-inch baking pan or a mold. Cover with foil and freeze for at least 8 hours.
4. Let sit at room temperature for about 20 minutes before trying to cut and serve.

Yield: 12 servings
Tip: If you are like me, and don't buy the smaller cans of crushed pineapple, the amount needed is 1 cup pineapple with juice and then drain.

I adapted this recipe from a recipe found in Betty Crocker's Cookbook.

Gooey Butter Cake

A few years ago when a friend asked me if I had a recipe for Gooey Butter Cake, I responded that I had seen a recipe for it in a church cookbook but, that I had never made it or tasted it. With that, and the fact that her birthday was coming, I thought it would be fun to surprise her so I did further investigation of the recipe. The recipe sounded good. My husband and I decided that we would invite these friends for a birthday dinner in her honor and I made this cake. She was so blessed, and I added a new favorite to our list of desserts. She shared with me that Gooey Butter Cake is a favorite tradition in the mid-west where she grew up, something I did not know. It was such a blessing to bring a little of her childhood traditions to her while they were here in Idaho. Blessings...

Recipe:  

1 pkg. yellow cake mix
1/2 cup butter, softened
1 egg
1 (8 oz.) pkg. cream cheese, softened (low-fat is fine)
2 eggs
1 lb. powdered sugar
1 tsp. vanilla

1. Mix together cake mix, butter and 1 egg; pat into 9 x 13-inch pan.
2. Mix and beat together cream cheese, 2 eggs, powdered sugar and vanilla. Pour onto cake crust.
3. Bake in a 325 degree oven for 45 minutes. Remove to a wire rack to cool completely.
4. Sprinkle with powdered sugar and serve. Yummy!!

Yield: 12 servings

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Snowy Mashed Potato Casserole

This rich and delicious potato casserole might be likened to a baked potato for a crowd. The texture of the potatoes is smooth and creamy and goes well alongside any kind of meat, chicken or fish. This is another of those recipes from a treasured church cookbook of my past that brings with it many fond memories. I love cooking food that brings back wonderful memories of times with family and friends. One of the most important reasons for cooking is to bring the family together to connect, build relationships, share and encourage. I believe the dinner hour is the most important hour of the day for a family and there is more and more evidence in support of this thinking. The dinner hour should be a kid-friendly time with mom and dad. Blessings...

Recipe:

4 lbs. potatoes (12 medium)
1 (8 oz.) pkg. light cream cheese, softened
1 cup light sour cream
2 tsps. salt
1/8 tsp. pepper
1 clove garlic, crushed
1/4 cup chopped chives (green onion tops can be substituted if you like)
1/2 tsp. paprika
1 tbsp. butter

1. Cook potatoes until tender in boiling water.
2. Mash with cream cheese, sour cream, salt, pepper and garlic. Beat at high speed on mixer until smooth and light. Stir in chives.
3. Spoon into lightly greased 9 x 13-inch baking dish. Sprinkle with paprika and dot with butter.
4. Bake in a 350 degree oven for 30 minutes.

Yield: 10 servings

Cherry Gelatin Salad

Recently for my birthday, we invited friends to dinner to help us celebrate and I prepared some of my favorite recipes. Our guests generously brought a fresh vegetable salad, not the salad you see pictured here, and some dinner rolls. My husband bought me a beautiful and delicious birthday cake to end our meal on a very festive note.

The Cherry Gelatin Salad that I made is a favorite from my childhood that comes with very fond memories of wonderful family times together. This recipe comes from my great-aunt via a church cookbook from Iowa. I really do not know how old this recipe might be but, I do know that I have never seen this recipe printed anywhere other than in our families recipe files. The salad is beautiful on the plate, delicious and simple to prepare; perfect for potlucks and special occasions, very kid-friendly.

I served Baked Orange Chicken, recipe posted on 3/31/2010, and Party Rice and Noodles, recipe posted on 4/11/2014 for this dinner. Blessings...

Recipe:

1 6-oz. pkg. cherry gelatin
3 cups boiling water
1 can cherry pie filling
1 3-oz. pkg. cream cheese
20 large marshmallows
1 pkg. Dream Whip (from a 2-pkg. box)
chopped pecans, if desired, for topping

1. In a 9 x 13-inch baking pan, dissolve gelatin in boiling water. Add the cherry pie filling and stir, or whisk, until pie filling is thoroughly combined with gelatin.
Refrigerate until set.
2. Melt the cream cheese and marshmallows together in double boiler over simmering water until thoroughly blended; remove from over the water and set aside to cool completely. Do not cool in the refrigerator.
3. Whip the pkg. of Dream Whip according to pkg. directions. Using the electric mixer, blend in half of the cooled cream cheese mixture and then repeat with remaining cream cheese mixture until thoroughly combined.
4. Spread the topping over the set gelatin and sprinkle with chopped pecans. Refrigerate until serving time.

Yield: 20 servings
Note: I can no longer get the 3-oz. pkg. of cream cheese in my grocery store, so I have to buy the 8-oz. size and I then use the remaining cream cheese for bagel topping or in other recipes.

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