Dessert, Uncategorized

Review: Butter Cookies


I think these cookies are good, but they just aren’t my style. I’ll say again, I’m not a huge sweets fan. I think my biggest issue with these cookies is they are hard. It makes me feel like they aren’t fresh, but they are. The cookies have a good taste. They aren’t incredibly sugary. There are two though that I do not like at all. This is the bottom cookie and the one shaped like a half moon. It’s just not my cup of tea. However, I LOVE the one with the fruit topping. The second one from the bottom is a close second place winner for me. Would I buy them again? Yes. I would. The cookies are pretty good and the one’s I do like, I really, really like. The downfall is I think that these cost a bit much for the amount you get. This is why this wouldn’t hold a permanent grocery list spot. Have you tried these? Tell me what you think!

Dessert, Uncategorized

Slow Cooker Baked Apples


Sometimes I ask Michael to go to Burger King and buy an apple pie. It’s not like the best ever pie, but it gives me a fix when I am jonesing for some apple pie. I try really hard not to keep or buy pies and stuff to keep in the house. I’d rather buy one piece or two pieces, but honestly…the temptation is just too much for me to bare. Having it in the house is just too much for me. It’s like drugs…

I like this recipe because I can reduce the sugar intake and eliminate that sugary, gluten crust. I also really like the raisins in the recipe. Raisin’s are naturally sweet. It’s a pretty great recipe. I reduced the sugar by about 1/3 rd, because I had the raisins. I know there’s a lot of people who don’t like raisins. I think the recipe would still be good without them. I’d just consider putting in all of the brown sugar if you did.

8 granny smith apples, cored

1/3 cup raisins

1/3 cup chopped nuts (OPT)

1/3 cup brown sugar, packed

1 1/2 teaspoon apple pie spice

2 Tablespoons margarine, sliced

1/2 cup apple juice

1 Tablespoon lemon juice

Peel and slice all the apples.  Mix raisins, nuts, and brown sugar. Mix al together. Arrange apples into a greased slow cooker or a glass baking dish. Sprinkle with spice. Dot with margarine. Mix apple juice and lemon juice and drizzle over apples. Cover and cook on low for 8 hours or until apples are tender in the oven.

Dessert, Uncategorized

Harvest Pear Crisp


I woke up knowing that I wanted to spend my day in the kitchen. I got up, I made corn dogs for C’s lunch, I made chicken meatballs for C’s lunch, I separated a ton of meat for the freezer, reseasoned a cast iron pan, then I made stuff for dinner, and this pear crisp. Next time i made it though, I’ll be making some changes. I told ya’ll before that this crumble business is just not something I can do. I tried all kinds of stuff and it all melts down and i get this weird looking sloppy type look (see above photo). The crisp just didn’t have enough texture. Next time I want to add a little bit of oatmeal. I think that’d be a nice textural compliment. I like pears, but I think I let these get a little too ripe before using them. I’d strongly urge you to use pears just before they get to their ripe stage, but not hard…that weird soft but firm stage is perfect. Try it either way, tell me what works for you! Enjoy ya’ll!

3 cups pears, peeled, cored, and sliced

3 Tablespoons water

1 Tablespoon lemon juice

1/2 cup sugar, divided

1/2 cup plus 2 tablespoons all purpose flour, divided

1 teaspoon cinnamon, divided

5 Tablespoons chilled butter

1/4 cup brown sugar, packed

Combine pears, water, lemon juice, 1/4 cup sugar, 2 tablespoons flour, and 1/2 teaspoon cinnamon. Toss to mix. Spread in a 8×8 baking pan sprayed with non stick vegetable spray. In a separate bowl, cut butter, brown sugar, and remaining sugar, flour, and cinnamon until crumbly. Sprinkle over pear mixture. Bake at 350 degrees for 45 minutes, or until pears are tender.


Dessert, Uncategorized

Cherry Danish


When I was a kid there used to be this company that made these cherry Danish packs that were so good. I didn’t get them often, but every once in a while, I’d be able to get one. I loved it. I stopped seeing them in my teen years. When I met my husband, he took me to Georgia to meet his mother. Lo and behold….we stop at a gas station and there they are. I bought 5 of them! I ate every single one of them too. That was 12 years ago. I’ve never seen them again. That was so sad to me. I was really excited to try this recipe. It was fantastic! It’s sweet, and perfect. I know that others will love this too.

1 roll crescent rolls

flour, for dusting

4 oz soft cream cheese

1/3 cup sugar

1/4 teaspoon vanilla

1 can cherry pie filling

1/3 cup powdered sugar

2 teaspoons milk

Open container of rolls. Leave rolled and cut roll into 10 slices. Lay slices on a lightly greased cookie sheet. Flatten each roll. Build a small wall around the edge. Use a little flour to prevent sticking to fingers. With a mixer mix the cream cheese, sugar, and vanilla. Dollop onto each roll. Add a teaspoon of cherry mix. Bake for 18 to 20 minutes on 350 degrees. While baking combine the milk and powdered sugar. Stir. Let danishes cool and glaze.

Dessert, Uncategorized

Flourless Chocolate Cake


There’s a bakery here in town that makes some AMAZING flourless chocolate cake. They’re a bit expensive, but they do not believe in small portions. You can get 2 or 3 desserts from one piece of cake. My friend Jennifer got me hooked on this cake. It’s one of those desserts you drown your sorrow into.

This cake is pretty close to the cake at the bakery…it’s just a little different. It was more moist than the cake at the bakery- which I’m assuming this is because it just came out of the oven. It’s really SO good. It’s a recipe that I do plan on keeping. I really loved this. It’s good to have some gluten free foods sometimes.

1/2 cup unsweetened cocoa powder

4 oz semisweet chocolate

1/2 cup butter

3/4 cup sugar

3 eggs, beaten

1 teaspoon vanilla extract

Preheat oven to 300 degrees. Grease a 8 inch round cake pan. Line with parchment paper and  add cocoa powder to prevent sticking. In a large microwave safe bowl add butter and semisweet chocolate. microwave in intervals to prevent burning. Each time stir. Stir in cocoa powder until combined. Stir in sugar, eggs, and vanilla. Pour into the pan. Bake until the cake begins to pull away from sides and a toothpick is slightly wet when inserted. This should be about 40 minutes. Cool in pan for about 10 minutes. Remove from pan and put powdered sugar on. Store in fridge.


Dessert, Uncategorized

Ice Cream Dessert


My aunt made this for Thanksgiving years and years ago. I NEVER like desserts. It’s pretty rare that I find one I like and when I do find one I like, I tend to be able to tolerate a few bites and then I’m done. It’s rare I find something and clean my plate. This is one of those things that I could lick my plate. I begged my aunt for this recipe. I told her instead of cake for my birthday, then make this for me. I got the recipe that year for my birthday. I don’t make it a whole, whole lot, but I try to make it every once in a while. It’s so yum.

16 Ice Cream Sandwiches

Caramel Ice Cream Topping

Toffee Bits

Chocolate Syrup

Cool Whip

Place 8 sandwiches  in the bottom of a dish. Spread a layer of caramel on top. Sprinkle toffee bits. Drizzle chocolate syrup over top of the toffee. Then spread cool whip over mix. Layer another layer of 8 sandwiches over the top. Layer again the caramel, toffee, chocolate syrup, and cool whip again. Freeze for a few hours before cutting.


Dessert, Uncategorized

Oreo Dream Dessert


Folks, let me tell you something. My man LOVES Oreos. When he was deployed there were two things he’d ask me to send him. One of those items was Oreos. I have to watch him. If I don’t watch him then he’ll eat a whole pack all by himself. When we were doing cub scouts a few years ago one of the other mom’s brought this to an event we had. Ever since then Michael insists he needs to have it at least once a year. If he could get away with it, he’d want it at least once a week. That’s not happening.

Scouts has been an interesting journey for us. When we took over the pack our son wanted to join, there was hardly no children. My husband called me while he was there and he says “honey, there’s two kids here. There aren’t any den leaders and there’s not a cub master.”…I should have known the moment my phone rang that I was getting pulled into doing cub scouts. My life was getting ready to change forever. I’ve met some great people, some iffy people, and some I wish I never met you people. I’ve cried, I’ve listened, I’ve learned, and I’ve never laughed as hard as I do with these families. I’ve done several jobs and taught several dens. At this point, I can tell you I have never had such a privilege of working with such a wonderful group of people.

1/2 cup of butter

1 pack of double stuffed oreos

2 packs of the small instant chocolate pudding mixture

16 oz cool whip

8 oz cream cheese, soft

3 1/4 cups of milk

1 cup powdered sugar

Crush all of the Oreos and set half of them aside. Take half of the crumb mixture and  pour melted butter in and press into a  9×13 pan to form a crust. Start by using half of the butter. Sometimes I find 1/2 cup is too much. In a separate bowl mix together the milk and the pudding mix. Set aside. In another bowl, mix the cream cheese with a mixer. Once smooth, fold in 8 oz  of cool whip. spread the mixture over the crust. Layer with the pudding and then the remaining 8 oz of cool whip. Sprinkle the remaining cookie crumbs on top. Chill in the fridge to set before serving.