Archive for the ‘Desserts’ Category

Lemon Lush

May 21, 2017

This recipe comes from cousin Debbie in Texas.  She was up visiting this past week and made it for us for dessert.  It is fantastic!!

1.    2 cups all-purpose flour
2.    1 cup butter, softened
3.    1 cup chopped pecans
4.    Cream Cheese Filling:
5.    2 (8 ounce) packages cream cheese, softened
6.    2 cups powdered sugar
7.    2 Tablespoon lemon juice


Joy’s Cheesecake

April 23, 2017

Another tasty looking recipe from Joy in Texas.  OMG this looks wonderful!


1 package of Keebler Pecan Sandies (or if you prefer another cookie, pick another cookie!  I use these because I don’t like graham crackers)
1 ½ sticks butter, melted

4 eggs, beaten
1 ½ cup sugar
3T flour
3T cornstarch
4 8 oz cream cheese (please use Philadelphia)
1 stick unsalted butter
1 pint sour cream (I use Daisy)
2 t vanilla

Cinnamon Roll French Toast Casserole

March 28, 2017
I stumbled across this recipe on FB.  It’s really simple to make and delicious.   
  • 2 (17.5 oz.) cans refrigerated cinnamon rolls, icing reserved
  • 2 Tbsp. melted butter
  • 4 eggs
  • ⅓ c. milk
  • 1 Tbsp. cinnamon
  • 1 tsp. vanilla
  • ½ c. powdered sugar
  • 2 containers reserved icing
  • 2 Tbsp. cream cheese, softened
  • 1 Tbsp. milk
  • (For extra icing, combine ¾ c. powdered sugar + 3 oz. cream cheese (softened) + 1½ Tbsp. milk)
  1. Preheat oven to 350 degrees.
  2. Remove cinnamon rolls from packages and cut each roll into sixths.
  3. Drizzle melted butter in 9×13 inch pan.
  4. Spread cinnamon roll pieces evenly in pan.
  5. In a separate bowl, combine eggs, milk, cinnamon, and vanilla. Whisk until combined.
  6. Pour egg mixture over cinnamon rolls.
  7. Bake at 350 degrees for 30-35 minutes or until top of casserole is golden brown and center is set.
  8. Prepare icing by combining reserved cinnamon roll icing with ½ c. powdered sugar, 2 Tbsp. softened cream cheese, and 1 Tbsp. milk. Whisk until smooth.
  9. Pour icing evenly over casserole.



Apple Dapple Cake

January 7, 2017







3 cups all purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 cup pecans, chopped

1 cup vegetable oil

2 cups sugar

3 eggs

2 teaspoons vanilla

3 cups raw apples, peeled and chopped fine (any type will do!)


1 cup packed brown sugar

1/4 cup milk

3/4 cup melted butter


Mix oil, sugar, eggs and vanilla.  Sift together flour, salt and soda.  Add to first mixture.  Fold in pecans and apples.  Bake in tube or bundt pan at 350 degrees for one hour.

For the sauce, mix and cook to gentle boil.  Continue cooking for 3 minutes after it reaches boil and stir constantly.  Pour over the hot cake while it is still in the pan.  I thought there was too much sauce, but it gradually goes down the sides of the pan and into the cake itself.  Use all of it.

Gina and I had to have a slice before it was good and cool, so it didn’t slice as good, but oh man it is GREAT!

Blueberry Muffins with Crumb Topping

December 31, 2016


My friend Sarah, from Rio Rancho, NM, was sweet enough to share this recipe with us.  They are the best I’ve ever tasted!


1 3/4 cups all-purpose flour

2 1/4 teaspoon baking powder

1/2 teaspoon salt

1 cup granulated sugar

2 large eggs

1/2 cup canola oil

3/4 cup whole milk

1 teaspoon vanilla extract

1 1/2 cups blueberries

Crumb topping

1 cup all purpose flour

3 tablespoons light brown sugar

2 tablespoons granulated sugar

1 teaspoon baking powder

pinch of salt

6 tablespoons unsalted butter, melted


Preheat the oven to 375 degrees

Line 18 muffin cups with paper or foil liners or spray 2 tins with bakers secret cooking spray.

For crumb topping:  In a medium bowl, combine the flour with the brown sugar, granulated sugar, baking powder and salt.  Stir in the melted butter, then pinch the mixture into pea-size clumps.

For the muffins:  In a medium bowl, whisk the flour with the baking powder and salt.  In a large bowl, combine the sugar, eggs and oil and beat with a mixer at low speed until combined.  Beat in the milk and vanilla.  Add the flour mixture all at once and beat at low speed until the batter is smooth.  Stir in the blueberries.

Spoon the batter into 18 of the cups, filling them about 3/4 full. Sprinkle the crumb topping on top of each one and bake for about 30 minutes or until the muffins are golden and a toothpick inserted in the center comes out with a few moist crumbs attached.  Let the muffins cool in the pan for 10 minutes before serving.


October 31, 2016


10 eggs

2 cans sweetened condensed milk

2 cans water

2 pkg 8 oz cream cheese

1 t vanilla

1/4 cup orange juice

3/4 cup brown sugar


Melt orange juice and brown sugar on full boil.  Pour into ungreased bundt pan.

In blender 1 oz cream cheese, 1 can milk and 1 can water.  beat until smooth. Repeat.  Crack eggs in blender and whip 30 seconds.  Add all ingredients in large bowl, add vanilla and stir.

Pour in bundt pan.  Place pan in baking pan with 1 inch of water.

Cook in preheated 375 degrees oven.  Bake 1 hour and 5 minutes.  Cool 2 hours on counter.  Refrigerate at least 8 hours.

Before serving – Take out of refrigerator.  Let stand 15 minutes.  Cut around flan to loosen.  Shakes pan left and right until you feel it loosen further.  Turn over on large lipped plate, leaving enough room for sauce.

Breakfast Apple Bran Loaf/Muffins

July 26, 2016

apple bran muffin


2 eggs

1 scant cup buttermilk (or 1 scant cup whole or 2% milk + 1 T vinegar)

1 large apple, grated (about one cup)

1/2 cup melted butter

1 teaspoon vanilla extract

1 1/3 cup plain, bran cereal

1 cup all purpose flour

1/2 cup oat bran or coarsely pulsed oats, plus more for topping

1/2 cup granulated sugar

1/3 cup brown sugar, plus more for topping

1/2 cup chopped pecans

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon


Apple Pie Bread Pudding

July 16, 2016

I found this recipe on one of the FB recipe pages and it looks fabulous.  I have not made it as of yet but I will very soon.  It would be so delicious with our homemade ice cream.  YUMMY!



6 slices bread (I would use Texas Toast bread)
3 eggs
½ cup milk
1 teaspoon vanilla extract
1 tablespoon cinnamon
3 granny smith apples, peeled and chopped
1 cup brown sugar
3 tablespoons cornstarch
Vanilla ice cream
Caramel sauce (The recipe does not come with directions on how to make this but you could use any caramel sauce in the grocery store where the ice cream toppings are kept)

Preheat oven to 350°F/175°C.
Slice the bread into ½ inch cubes.
In a large bowl, combine the eggs, milk, vanilla, and cinnamon, stirring until smooth.
Add the bread and stir until the bread cubes have evenly absorbed the milk mixture.
Spread the bread evenly in a 9-inch round baking pan.
In a large bowl, combine the apples, brown sugar, and cornstarch, mixing until evenly combined.
Spread the apples evenly on top of the bread.
Bake for 40 minutes, until edges are brown.
Cool, slice, then serve with vanilla ice cream and caramel sauce!

Best Carrot Cake

April 24, 2016

This recipe is from cousin Debbie P. in Texas.  She makes it for her family and she says they love it.  I’m going to have to try this one.  I thought the pineapple was a new twist to carrot cake!

Carrot Cake

•2 cups Carrot
•1 (8-ounce) can Pineapple
•3 Eggs, large
•2 cups All-purpose flour
•2 tsp Baking soda
•1 Buttermilk glaze
•2 tsp Cinnamon, ground
•1 Cream cheese frosting
•1/2 tsp Salt
•2 cups Sugar
•2 tsp Vanilla extract
•3/4 cup Vegetable oil
•1 (3 1/2-ounce) can Coconut, flaked
•1 cup Pecans or walnuts
•3/4 cup Buttermilk


Strawberry Banana Cheesecake Salad

April 23, 2016

I made this for Alex’s birthday party and it is so delicious and easy to make.  And it’s also really easy on the pocketbook.  After trying it, I thought some pineapple chunks would be good in it.



1 Bag of miniature marshmallows
16 oz of vanilla yogurt
1 regular size tub of cool whip
1 package of no bake cheese cake filling
1-2 containers of strawberries, sliced
3-4 bananas, sliced


  1. Stir together the first four ingredients
  2. Lightly stir in the strawberries and bananas

Other fruits can be substituted or added as desired.
Best served chilled and the same day due to the banana discoloration.
I used the Cheesecake pudding instead of the no bake cheesecake filling.