Cookie and Pudding Parfaits

Here is a quick, easy dessert that is pretty to look at too!


1 package of pistachio instant pudding

2 cups of milk

1/2 dozen sugar cookies (or any cookie of your choice)

6 fresh strawberries

whip cream for the topping


Place instant pudding and milk in a large mixing bowl.


Whisk with a wire wisk until the pudding thickens.


Crumble a cookie on the bottom of each glass.


Place 2 or 3 spoonfuls of pudding on top of the cookies.


Place sliced strawberries on top of the pudding.


Spoon another layer of pudding on top of the berries.


Place whip cream on the top and garnish with a strawberry slice.

Heath Bar Pecan Shortbread Cookies

This is a variation on a shortbread recipe we have done before.  It is all done in a food processor. Super easy!


2 cups of flour

1/2 teaspoon salt

3/4 cup powdered sugar

1 teaspoon vanilla extract

1 cup butter, room temperature

1 cup Heath Bar Chips

1/2 cup chopped pecans


Preheat oven to 375 degrees.  Place flour and salt in a food processor.  Pulse briefly until mixed.


Add powdered sugar, vanilla and butter.  Pulse until dough forms.


Mix in Heath Bar Chips and pecans


Place dough in plastic wrap forming a log.  Chill in the refrigerator 1/2 hour.


Slice cookies about 1/3 inch wide and place on a baking sheet lined with parchment paper.  Bake 12 minutes.


Cool cookies 5 minutes on the baking sheet before transferring to the cooling rack.


Strawberry Shortcakes

We usually have strawberry shortcake for dessert on Easter Sunday.  Meg wanted to try making it. We did an easy version using help from Bisquick.



For the shortcakes:

2 1/3 cups Bisquick

2/3 cup milk

3 Tbs. sugar

3 Tbs. butter or margarine, melted

4 cups sliced fresh strawberries

1/2 cup sugar

whip topping


Preheat oven to 425.  In a large bowl mix together ingredients for the shortcakes;

Bisquick, milk, sugar and melted butter


When a soft dough forms, place 6 large spoonfuls on an ungreased cookie sheet.  Bake 10-12 minutes until golden brown.


Slice wash, hulled strawberries into a large bowl.  Add about 1/2 cup sugar or enough to your taste preference.  Mash the berries well to make them juicy.


When the shortcakes have been removed from the oven and cooled, slice in half.  Place one half of the shortcake in a bowl, cover with berries, place shortcake top on next, cover with more berries and top with whip cream.

Happy Spring!!

Banana Date Nut Bread

Here’s an easy variation on traditional banana bread.


1 3/4 cups flour

2/3 cup sugar

1 teaspoon baking  powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 cup apple sauce

1 cup smashed bananas(about 2 very ripe bananas)

2 eggs, slightly beaten

1/2 cup chopped pitted dates

1/2 cup chopped walnuts or pecans


Preheat oven to 350 degrees.  Grease and flour a large loaf pan.  In a large bowl mix the first 5 ingredients;

flour, sugar, baking powder, salt and baking soda


Add the apple sauce and mix in well.  The original recipe calls for shortening.  We replaced it with applesauce, it is just as moist and healthier!


Stir in mashed bananas and beaten eggs.


Add the chopped dates and nuts, mix in well.


Pour batter into the greased loaf pan.  Place in the preheated oven to bake for 55 minutes to 1 hour, or when a toothpick inserted in the center comes out clean.


Cool, slice and enjoy!

Banana Cream Pie

Megan wanted to try to make a banana cream pie.  With help from already prepared foods, this turned out to be an easy, doable recipe for her to make.



1 ready-made pie crust

1 small box vanilla pudding

2 3/4 cups milk

2-3 bananas

Non-Dairy whip topping


Preheat oven according to package directions for the pie crust.  Combine pudding mix and milk in a medium saucepan over medium-high heat.


Bring pudding to a boil.  Pudding should be thickened at this point.  Allow it to cool.


Unroll pie dough into a 9 inch pie pan.  Crimp the edges and prick crust with fork to prevent the crust from shrinking.  Cook about 12 minutes or until golden brown.  Remove from the oven and let it cool down.


Slice the bananas and cover the crust.


Spoon pudding over the bananas to cover.


Repeat with more sliced bananas and the rest of the pudding.


Cover with whip topping.  Allow the pie to cool 2-3 hours before serving.

Cranberry Nut Bread

We’ve been busy baking gifts for Christmas.  This week we are making Cranberry Nut Bread.  The recipe comes from the Ocean Spray  website.



2 cups flour

1 cup sugar

1 1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1 Tablespoon grated orange zest

3/4 cup orange juice

2 Tablespoons shortning

1 egg, well beaten

1 1/2 cups fresh cranberries, coarsely chopped

1 cup chopped nuts


Preheat oven to 350 degrees.  Grease a 9×5 loaf pan or individual mini loaf pans.

Sift or mix together dry ingredients; flour, baking powder, salt, and baking soda.


Using a microplane,  add the orange zest.


Add the cup of orange juice and cut in the shortening using a pastry blender.


Beat one egg well and add to the mixture.


Mix everything together well.


Coarsely chop the cranberries and nuts.  We just love using our mini food processor for this.


Stir in the cranberries and nuts.


Pour into greased loaf pans and bake 35- 40 minutes for mini loaves and 55 minutes for a regular size loaf pan.  Test with a toothpick in the center, if it comes out clean it is done.

Merry Christmas everyone!!

from Megan and Terri

Butterscotch Shortbread

These shortbread cookies are so light and tender.  Easy and delicious, you need to give them a try!

(adapted from Taste of Home website)


1 cup butter, softened

1/2 cup sugar

1 teaspoon vanilla

1 3/4 cups flour

1/2 cup cornstarch

1/4 teaspoon salt

1/2 cup butterscotch chips

1/2 cup dark chocolate chips

Preheat oven to 350 degrees.  In a large mixing bowl cream butter and sugar until fluffy. Add the vanilla.

In another bowl combine, flour, cornstarch and salt.

Add the dry ingredients to the creamed mixture, mix together.  Add the chips

Place the dough on some waxed paper, roll into a log.  Chill the dough for 1 hour.

Roll the chilled dough out to 1/4 inch on a floured board.  Cut with a cookie cutter or slice off cookies 1/4 inch.

Place on a cookie sheet and bake 10-12 minutes  or until lightly browned.  Cool on wire racks.

Easy Pumpkin Pie

Like I said in an earlier post, Megan loves pumpkin.  Everything pumpkin!  This week we are making pumpkin pie.  We had fresh pumpkin puree on hand, but canned is just fine.


2 eggs, slightly beaten

2 cups pumpkin puree

3/4 cup sugar

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

1/2 teaspoon pumpkin pie spice

1 1/2 cups evaporated milk

1 single pie crust

Preheat oven to 425 degrees.  Beat eggs and pumpkin puree together

Add the sugar and spices to the pumpkin mixture.

Pour in the evaporated milk and mix all together well.

Pour into a single, unbaked pie crust.

Place in the preheated oven at 425 degrees for 15 minutes.  Reduce heat after 15 minutes to 350 degrees for 45 minutes to 1 hour, until a knife inserted in the middle comes out clean.


Frozen Banana, Mango and Strawberry Yogurt Pops

It’s been really hot here and turning on the oven or stove is just not an option.  We  made these easy frozen yogurt pops this week.  We think you will like them!  Megan will be going to camp next week, so we won’t be posting for 2 weeks.  See you then!


3 cups vanilla yogurt

1 mango, chopped

2 cups fresh strawberries

1 ripe banana, sliced

2 teaspoons vanilla

1 Tablespoon honey

Place the yogurt in a blender.


Add the fruit, vanilla and honey.


Put the lid on the blender, turn on, mix until smooth.


Pour into paper cups, place a popsicle or lollipop stick in each.  Place in the freezer for about 3 hours.  Tear off the paper cup and enjoy!

Easy Chocolate Toffee Bars

We found this recipe on the back of the chocolate chip package.  We have changed it a bit and added some of our own touches.

Ingredient List:

3/4 cup (1 1/2 sticks) unsalted butter, softened

1 3/4 cups flour

1/3 cup sugar

1/4 teaspoon salt

1- 10 ounce package dark chocolate chips (divided)

1- 14 ounce can sweetened condensed milk

1 teaspoon vanilla

1/2 cup chopped nuts

1/3 cup toffee pieces

1/3 cup shredded sweetened coconut (optional)

Preheat the oven to 350 degrees.  Place the butter, flour, sugar and salt in a bowl.  Mix until crumbly.

Put 2 cups onto a greased 9×13 greased baking sheet.  Reserve the rest for the topping.  Press to all corners with your hand or the back of a spoon.

Place in the oven for 10 minutes.

Melt 1 cup of the chocolate chips and the can of sweetened condensed milk over medium-low heat.  Add the vanilla and stir.  Remove the crust from the oven, spread the chocolate mixture over the crust.

In a small bowl combine, remaining crust, 2/3 cup chocolate chips, nuts and toffee bits. 

Sprinkle topping over the chocolate.  We added coconut on top also.  It is optional. 


Place back in oven and bake another 25-30 minutes.


Remove from the oven.  Allow to cool, cut into squares and enjoy!