Sunday

Happy and Blessed Sunday to you.🙏😘

It's been a very stressful winter for me and maybe you as well.

I'm sure I'm not alone when I say that if it were not for my FAITH, FAMILY and FRIENDS  who have helped and encouraged me to get through this most difficult time.  

Most of all I credit my parents ❤❤who set a wonderful example. They raised a strong woman. 

As I reflect back as a young girl/woman who at times didn't like all the responsibilities and expectations that were given to me.  I now realize how  their influence helped me deal with life's challenges.  I hope my children can say the same about me.❤

Have a wonderful day. ❤M.j.xo

Double-Strawberry Mousse

I couldn't wait to post this picture of this dessert.. It was easy and although I haven't tasted it as of yet I am sure it's going to be light and tasty. I made this in a loaf pan but I couldn't see why you couldn't do it easily in a 13x9 inch pan.  Happy easy desserts from my kitchen to yours, M.J.

I just ate a large piece.  Yum..Light and tasty...

I should have made the graham cracker center layer larger..Oops! It still tasted very good.

Ingredients:

3/4 cup boiling water

*1 pkg. (3 oz.) Strawberry jello

1 cup ice cubes

1 pkg. )8 oz. Philadelphia 1/3 less fat cream cheese softened

2 T sugar

2 cups thawed Cool Whip Free Whipped Topping

9 Nabisco Grahams, divided

2 cups quartered fresh strawberries.

Add boiling water to gelatin mix; stir two minutes until completely dissolved.  Stir in ice until melted.  Beat reduced fat cream cheese and sugar in large bowl with mixer until blended.  Gradually beat in gelatin.  Whisk in Cool Whip.

Pour half of gelatin mixture into 9 x5 inch loaf pan lined with plastic wrap.  Cover with 3-1/2 grahams.  Refrigerate 4 hours.

***You can substitute jello sugar free gelatin.

Top dessert with 3- 1/2 graham cracker.  Invert onto plate.  Crush remaining grahams; press into sides of dessert.  Top with berries.

From my kitchen to yours,

1/18/13

Chocolate chip cookies

I've been wanting to try this recipe for a long time.  I prefer crispy cookies but I know a lot of people who like soft and moist so this recipe is for you.

When you go to the grocery store isle you realize it's a easy pick up for your sweet tooth. Hundreds of cookies in all shapes and sizes just waiting for you to choose them. My mom for one. As much as she baked and she baked a lot when you would look in her oven she had packs of the newest cookies out there and yes she kept them in her oven. I always worried when she used her oven if she ever forgot to take those packages out?  She said never and my children always new where to find them.

It's not just children who love to grab a few to satisfy their sweet tooth, adults too love the sweet pick up that it seems you can't eat only one of.  I'm not that much of a cookie person unless I'm making Italian, Ricotta or Biscotti.  They're my favorite and I have as of yet found a bought one that can compete.  

This is a good recipe and was very easy to make.

Enjoy!

• 1 cup salted butter, softened
• 3/4 cup brown sugar
• 1/4 cup sugar
• 1 (3.4 ounce) pkg. instant vanilla pudding mix, dry
• 2 eggs (at room temp)
• 1 1/2 teaspoons vanilla
• 2 1/4 cup flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 cup milk chocolate chips
• 1 cup white chocolate chips (could also substitute for more chocolate chips)

Pudding cookie instructions

1. Preheat oven to 350ºF.

2. Cream together the butter and sugar in a large mixing bowl. Stir in pudding mix (dry) and vanilla.

3. Beat in one egg at a time.

4. In a separate bowl mix together flour, baking soda and baking powder. Then slowly stir into the wet ingredients. Then stir in the chocolate chips.

5. On a cookie sheet spoon  about a full teaspoon of cookie dough, making sure to allow room for cookie to spread. Bake for 8-10 minutes, or until they are brown.

 You want the center to look a little underdone. Let sit in the pan for 2 minutes, and then remove to a cooling rack.

****Note:  I allowed mine to set more than 2 minutes. Since they are soft they need to cool some to not break.

Happy Baking from my kitchen to yours,

Angel Hair pasta and tomato medley and spinach

An easy meal in about 30 minutes or less!  

Time was running out and I had to put something on the table. Personally I was so hungry I barely could think straight lol. 

So this is how this meal was created with love and hunger!

8 oz. Angel Hair Pasta
4 T. Butter canola oil blend or butter
1 clove minced garlic
1 cup sliced in half medley of tomatoes (purple, cherry, red and yellow)
1/2 cup baby spinach
Handful of Pecorino Romano cheese for added flavor, of course!

Cook pasta according to directions. (I cooked the pasta while I was simmering the garlic and spinach). 
In a large skillet place butter canola oil blend or buter and melt over low heat.  Add minced garlic and cook slowly until you start to see garlic start to simmer.  Add spinach while keeping heat on low.

 Note: If you can, try to have pasta cook al dente and using pasta tongs transfer from pot to skillet allowing some of pasta water to combine with the butter canola oil, garlic, spinach mix).(about 1/2 cup liquid).  Add tomatoes, grated cheese and toss allowing tomatoes to cook slightly.

Garnish with Basil if desired.

original posted 9/24/15

Raspberry Trifle!

 This easy dessert can be made and refrigerated for a light fruit addition to your meal.  I made this late last night and refrigerated it for our dessert today. I used an easy White Betty Crocker angel food cake but I am sure you can buy a store bought one with similar results.

  

For a beautiful presentation us a Trifle bowl. 

For a nicer presentation, a trifle bowl would be a pretty addition.  At the time I did not own one but do now.  Relatively inexpensive you can find one at T.j. Maxx or Marshalls. 

Light, easy and a good choice for something healthy . Note:  The top layer should be cake pieces  and then a using a few raspberries to garnish but I had only 1/2 cake (someone ate the other half) so mine was not as full.

1 pkg. Betty Crocker white angel food cake mix(made according to directions)

2 cups boiling water

1 pkg. (8 serving size) sugar free or regular raspberry flavored gelatin

2 pkg. (10 oz each) frozen sweetened raspberries, thawed ( I used fresh)and added 1/4 cup Sugar.  You could probably used Splenda as a substitute

2 or 3 containers (6 oz. each) Fat free red raspberry yogurt)(I used vanilla Greek yogurt)

Bake and cool cake.  Tear cake into 1/4 inch pieces.  In a large bowl Pour boiling water on gelatin, stir until dissolved.  Add raspberries, reserving several for garnish.  Refrigerate gelatin mixture about 15 minutes or until thickened but not set.  Layer half of each of the cake pieces, gelatin mixture and yogurt in a 3 qt. glass bowl; repeat.  Garnish with reserved raspberries.  Refrigerate at least 2 hours until firm.  Cover and refrigerate any remaining dessert.  Serves 16 servings

Happy Entertaining from my kitchen to yours,

8/26/12 
10/3/13
1/25/14