Christmas Eve!


Joy of joys, we brought our middle son home from the hospital yesterday! He still has a lot of healing to do, but he’s out of the hospital! We’re very grateful for all of the excellent care at both hospitals he was in, and for the LOVE and CARE the LORD gave to him, and the grace that covered us while going through it.

Today, first thing, found me rushing to the grocery store for a few more food items son could eat and gas for my car ($2.08/9) as it was on almost empty! The “Happy Birthday, Jesus!” chocolate cake just came out of the oven and I’m planning on making some lemon cookies today. Last thing to do is wrap presents and we’re done/ready!


Last minute recipes:

Melt-in-Your-Mouth Lemon Bars

2 C. flour
1 C. butter, softened (no substitutes)
1/2 C. powdered sugar

4 eggs, slightly beaten
2 C. sugar
4 T. flour
6 T. lemon juice

1/2 C. butter, softened
1 C. powdered sugar
1 tsp. milk
2 T. cold water

Preheat oven 350 degrees F.
Mix crust ingredients with fork;
pat into a 9 X 13 pan which has been
greased & floured. Bake 15 minutes.
Mix filling together; after crust has baked
15 minutes, pour filling over crust &
continue baking 25 minutes. Cool bars
Make Frosting: Beat butter, powdered
sugar & milk for 6-8 minutes on High
speed with an elec. mixer, then add
2 T. cold water, one at a time. Beat
until smooth, then spread over
cooled bars.


Velveeta Potato Bites

2 lb. baking potatoes (about 6)
peeled/ cut into chunks
2 green onions, thinly sliced
1 egg, beaten
1/4 tsp. black pepper
1/4 lb. (4 oz) Velveeta, cut
into 24 cubes
1 pkt. Shake & Bake Extra
Crispy seasoned coating mix

1 1/2 C. thick & chunky salsa

Preheat oven 400 degrees F.
Cook potatoes in boiling water
in large saucepan 15-20 minutes
or until tender, drain. Cool 10
minutes; mash until smooth. Add
onions, egg & pepper; mix just
until blended. Empty coating mix
into pie plate. Roll potato mixture
into 24 balls, using about 2 T. for
each. Insert 1 Velveeta cheese cube
into center of each ball, completely
enclosing the cheese. Add, one-at-
a-time, to coating mix, turning to
evenly coat. Place balls on rimmed
baking sheet sprayed with nonstick
spray. Bake 14-16 minutes or until
heated through. Makes 24 balls
serve with salsa

(recipe: Kraft foods)

Crockpot Pumpkin Pecan Bread

8 C. day old bread cubes
1/2 C. toasted pecans, chopped
1/2 C. cinnamon chips
4 eggs
1 C. canned pumpkin
1 C. Half & Half
1/2 C. brown sugar, packed
1/2 C. butter, melted
1 tsp. vanilla
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground ginger
1/8 tsp. ground cloves

vanilla ice cream
caramel ice cream topping

Spray insides of crockpot with
nonstick spray. Place bread cubes
in crockpot along with cinnamon
chips & chopped pecans. Whisk
together eggs, pumpkin, Half & Half,
brown sugar, melted butter, vanilla,
cinnamon, nutmeg, ginger & cloves;
pour over bread & gently stir to coat.
Cook on Low 3-4 hours or until a knife
inserted into center comes out clean.
Serve warm topped with ice cream &
caramel topping, if desired. Serves 8


Caramel Apple Brownie Bars

1 C. softened butter
2 C. sugar
2 eggs
2 C. flour
1 tsp. baking powder
2 tsp. cinnamon
2 Granny Smith apples, chopped
& peeled
1 C. caramel bits
cinnamon sugar

Preheat oven 350 degrees F.
Spray 9 X 13 pan with nonstick spray;
set aside. In stand mixer, combine
butter & sugar; mix until creamy. Add
eggs, one at a time, until well mixed. Add
flour, baking powder & cinnamon, chopped
apples until blended – batter will be thick.
Pour batter into prepared pan. Sprinkle
caramel bits over batter & press in slightly.
Bake 45 minutes until lightly browned.
Remove from oven & sprinkle top with
cinnamon sugar.


Crockpot Caramel Rolls

refrigerated biscuits (6-8 count)
1/2 C. brown sugar
4 T. butter
(chopped nuts, if desired*)

Spray insides of crockpot with nonstick
spray. Lay biscuits flat on bottom of pot.
In a saucepan, melt butter with brown
sugar; cook until melted then pour over
biscuits. Cover & cook on High 1 hour to
1 hr. 30 minutes until brown.

*If you wish to add nuts, sprinkle on top
of brown sugar mixture before cooking.


Cranberry Bliss Bars


3/4 cup (1 1/2 sticks) butter, softened 1 1/4 cups packed light brown sugar 3 eggs 2 tablespoons minced crystallized ginger 1 1/2 teaspoons vanilla extract 1/2 teaspoon salt 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 3/4 cup chopped sweetened dried
4 ounces white chocolate, cut into chunks



    • 4-ounces cream cheese, softened


    • 3 cups powdered sugar


    • 4 teaspoons lemon juice


    • 1 teaspoon vanilla extract


    • 1/4 cup chopped sweetened dried cranberries


Drizzled Icing


    • 1/2 cup powdered sugar


    • 1 tablespoon milk


    • 2 teaspoons vegetable shortening


Preheat the oven to 350 degrees F.

Make cake by beating butter and brown sugar
together with electric mixer until smooth. Add
eggs, ginger, vanilla; beat well. Gradually
mix in the flour and baking powder until smooth.
Mix chopped dried cranberries and white chocolate
chunks into batter by hand. Pour batter into a
buttered 9 x 13-inch baking pan. Use a spatula to
spread batter evenly across pan. Bake 25-30 minutes,
or until is lightly browned on top. Allow cake
to cool.

Make frosting by combining softened cream cheese,
powdered sugar, lemon juice, vanilla in medium bowl
with electric mixer until smooth. When cake has
cooled, use a spatula to spread frosting over top of
the cake.

Sprinkle 1/4 cup of chopped dried cranberries over the
frosting on the cake.

Make drizzled icing by whisking together powdered
sugar, milk, shortening. Drizzle this icing over
cranberries in a sweeping motion with a squirt
bottle or fill small plastic storage bag with icing
and cut off the tip of one corner.

Cover cake and let chill out in fridge for a couple
hours, then slice cake lengthwise (the long way)
through the middle. Slice cake across the width
three times, making a total of eight rectangular slices.
Slice each of those rectangles diagonally creating
16 triangular slices.


Ginger-Pecan Bars

1 (8 oz) pkg. cream cheese,
1 C. butter, softened/divided
1 C. granulated sugar
1 T. vanilla, divided
2 1/4 C. flour
1/2 tsp. baking soda
2 eggs
1 C. packed brown sugar
2/3 C. light corn syrup
2 C. chopped pecans
1/2 C. chopped crystallized ginger
2 oz. semi-sweet chocolate,
broken into pieces

Beat cream cheese, 3/4 C. butter, gran.
sugar & 2 tsp. vanilla in large bowl
with mixer until blended. Add flour &
baking soda; mix well & refrigerate
30 minutes.

Preheat oven 350 degrees F.
Line a 15 X 10 X 1″ pan with parch-
ment paper, with ends extending
over sides. Press cream cheese mixture
onto bottom of pan. Bake 18-20 minutes
until lightly browned. Melt remaining
butter; pour into medium bowl. Add
eggs, brown sugar, corn syrup and
remaining vanilla; beat with whisk
until blended; stir in nuts & ginger.
Spread mixture onto crust & bake
20-25 minutes until topping is firm
around edges but still slightly soft in
center; cool completely.
Melt chocolate as directed on pkg.;
drizzle over dessert. Let stand
until chocolate is firm before
cutting into bars. Makes 60 bars

(recipe: Kraft foods)

Chocolate covered Coconut
Peanut Butter Bites 

1/2 lb. candy coating – chocolate
1/2 C. peanut butter (smooth or chunky)
1/3 C. butter, melted
1/8 tsp. vanilla
1 C. coconut, plus more for topping
1 C. powdered sugar
1/2 C. Rice Krispies cereal

In bowl combine peanut butter, butter,
vanilla, coconut, sugar & Rice Krispies;
mix until smooth. Scoop out about 1 T.
dough & roll into a ball; place on a cookie
sheet covered with parchment paper.
Repeat process with rest of dough then
place in freezer.
In a small crockpot place chocolate; cover
& cook on Low or Warm 1 hour while dough
is chilling. Stir chocolate until creamy. Dip
cookie balls in chocolate using a fork; cover
entirely with chocolate & place on cookie
sheet covered with parchment paper. Sprinkle
tops of balls with coconut if desired. Let
chocolate set then serve or chill as desired.
Makes about 15 balls.


2-Cheese Spinach/Artichoke Dip

9 oz. frozen spinach, thawed/drained
1 (14 oz) can quartered artichoke hearts,
8 oz. cream cheese, room temp.
1 c. shredded mozzarella cheese
1/2 C. grated Parmesan cheese
1 clove minced garlic
1/4 C. milk
black pepper

Using a 2.5 qt. crockpot, place all ingredients
in crockpot & gently stir. (you can use a crockpot
liner if desired). Cover & cook on High 2 hours
or until cheeses are melted. Stir to combine.
Serves 6-8

This recipe can be doubled & cooked in a
4-6 qt. crockpot.
NOTE: if dip is too thick, add more milk,
a tablespoon at a time until you have
desired consistency.


Peanut Butter Microwave

1 lb. confectioners sugar
2 T. butter
1/3 C. milk
1 C. peanut butter

Place sugar, butter & milk in
large mixing bowl; cook in
microwave 2 minutes on High.
Take out, beat ingredients
with had mixer until combined.
Microwave 30 seconds more, then
add peanut butter & mix by hand
or mixer until combined. Spread
in foil-lined 8 X 8″ pan. Let cool
then cut.

Cranberry Cream Cheese Dessert

2 (8 oz, ea) pkgs. cream cheese,
1 tsp. vanilla
1/2 C. sugar
1 (3 oz) box cranberry-flavored Jello
2/3 C. dried cranberries
1 T. flour

assorted cookies, graham crackers and/or
fruit slices, for serving

Beat cream cheese in large bowl with elec.
mixer until creamy. Add vanilla, sugar,
dry Jello, dried cranberries & flour; mix well.
Spoon mixture into a serving dish & refrigerate,
covered, until serving time. Remove from fridge
15 minutes before serving. Serve with suggested
cookies/grahams or fruit
Makes 2 1/2 C.


Holiday Cheese Truffles

2 (8 oz, ea) pkgs. cream cheese,
1 (8 oz) pkg. shredded sharp
Cheddar cheese
1 tsp. garlic powder
dash cayenne
1/4 C. chopped, roasted red peppers
2 green onions, sliced
1 2/3 C. chopped pecans

savory crackers for serving

Beat first 4 ingredients with elec. mixer
until blended; divide in half. Add peppers
to half, and onions to other half; mix each
until blended. Refrigerate several hours
until chilled. Shape each mixture into 24
(1-inch) balls; roll in chopped nuts. Serve
with crackers. Makes 48 ‘truffles’

(recipe: Kraft foods)

Our weather is ‘holding’ at GREAT
for last minute traveling, etc: 47 degrees F
and raining (a little foggy – but not bad).
We’re supposed to (maybe) get some
snow on Christmas, but various reports
say different things – I’m just SUPER GLAD
we don’t have to do a 1 hr. ride to the
hospital today/tomorrow (yes – Friday,
but that will be just my husband & son;
I told son that he might suggest his Dad
stop for a milkshake on the way home
to make the ride a little more tolerable!)

Thank you, again, ALL OF YOU, for your
prayers and concerns during this very
difficult time for my family. God is SO
Good – He has carried us through thus
far and I KNOW He will continue to do


Big Hugs;


The URI to TrackBack this entry is:

RSS feed for comments on this post.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: