Wednesday, July 16, 2014

Mexican Fried Ice Cream Dessert

Tonight we had a visiting youth group over for Mexican food. I needed another dessert, but wasn't sure what to make.  Then I found this recipe for Mexican Fried Ice Cream Dessert on  It sounded really good!  It was good, though for some, it will be too rich. I've never met a "too rich" dessert!  Too sweet, maybe, but never too rich!\


3 cups crushed Corn Flakes cereal
3/4 cup sugar
1/2 cup (1 stick) butter
1  Half-gallon container Vanilla ice cream
1 (8 ounce) container Cool Whip
1/2 teaspoon ground cinnamon (I used more - to taste preference while mixing)
1/4 cup honey
Chocolate syrup
Caramel sauce
Take the vanilla ice cream out of your freezer and let sit at room temperature for 30 minutes or so, to soften. Melt butter in a medium skillet, over medium heat. Add the crushed corn flakes and sugar. Stir to combine. Fry mixture for 5 minutes, stirring constantly, until cereal is golden-brown. *Be careful not to burn. It may take less than 5 minutes*

Take a 9×13 baking dish and spread 1/3 of the corn flakes mixture into the bottom of pan. Set aside.
In a large bowl, add the softened vanilla ice cream and cool whip. Sprinkle with cinnamon. Using a spatula, stir and mix well to combine. Spread ice cream mixture over the top of the corn flake mixture in the bottom of the pan.
Spread the remaining corn flake mixture evenly over the ice cream. Drizzle the honey over the top. Cover pan, and place in freezer. Freeze ice cream for at least 5 hours, or overnight.

Cut into squares and serve with drizzles of chocolate syrup and caramel sauce. 
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Roasted Brussels Sprouts

Last week I decided to try a recipe that I had seen often on my Facebook newsfeed - Roasted Brussels Sprouts.  They are easy to make, healthy, and while they won't become my favorite food, they were definitely very good!
Just for fun, and because my oldest son found a ripe ear of corn in garden, I cooked it along with the sprouts.  

Recipe source: The Curious Coconut

1 pound Brussels Sprouts 
2 tablespoons olive oil
Salt and pepper

Preheat oven to 375. Rinse sprouts and drain. Peel tough, dark green, outer leaves from each sprout (about 2-4 per sprout). You can save the leaves in a covered container in the refrigerator to make chips (Recipe HERE) from the leaves. Cut the hard stem from the bottom of each sprout and slice each in half lengthwise. Gently coat each sprout half with fat of choice and arrange in a single layer on a cookie sheet or in a baking dish. Roast for 25-35 minutes, turning sprouts over about halfway through.

Sprouts are done when slightly browned and tender when pierced with a fork. Sprinkle with salt and pepper! 

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Wednesday, July 9, 2014

Correction to Strawberry Lemonade Cake!

If you received yesterday's recipe via feed or email, or happened to stop by the home page, I mistakenly wrote "1 cup mix".  That should be "1 cup milk". Oops!

Thanks, Janan! I appreciate you letting me know!
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Strawberry Lemonade Cake

In mid-June we were having a group to our home - a group that had come to do some volunteer work at the children's home here.  I decided to make up something new, and liked the idea of using a strawberry lemonade taste.  It turned out really well and was definitely a cool dessert for that hot summer day!

Lemon cake mix
1 box strawberry cream pudding mix
1 cup milk
4 tablespoons melted butter
Eggs according to cake mix box

Mix well and pour into greased 9 x 13 inch cake mix.  Don't over bake, but just until toothpick inserted into center comes out just clean, with a few crumbs.

Allow to cool for 10 or 15 minutes, then poke holes in the cake with the end of a wooden spoon (or something similar).  Mix together the following and pour over the top:

1 can condensed milk
2 tablespoons lemon juice
1 box strawberry gelatin mix (I use Jello brand)

Mix together the following for the icing, and spread over the top:

12 ounce carton Cool Whip
3 tablespoons whipping cream
1 tablespoon strawberry lemonade drink mix

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Monday, July 7, 2014

Oreo Lime Dessert

This recipe is my mother-in-law's. She makes this every year at Christmas for my husband's side of the family. And, if she didn't, she'd be in BIG trouble by her grandchildren and most of her six children and in-laws!

Oreo Lime Dessert
1 package Oreos (not Double-Stuff. Save those to eat!)
1 12 ounce can evaporated milk
1 3 oz. package lime jello
1/2 cup margarine
1/2 cup boiling water
1 cup sugar
1/4 cup lemon juice
Green food coloring (a few drops)

Chill can of evaporated milk in refrigerator overnight (or in the freezer for 3 or 4 hours)

In medium bowl, blend jello and boiling water. Add green food coloring. Add lemon juice and sugar, mixing well. Place mixture in refrigerator and let chill until set.

Crush Oreos (in blender or food processor)and place in medium bowl. Add margarine and mix well. Pat Oreo mixture into 9 x 13 inch casserole dish, reserving 1/2 cup of crumbs for topping.

In medium bowl, pour chilled evaporated milk and beat with electric mixer until thick. Add jello mixture to evaporated milk and whip together until blended. Pour over Oreo crumb crust and chill. Before serving, top with remaining crushed Oreos.
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Sunday, June 8, 2014

VBS Resurrection Craft

I apologize for not posting in so long. I didn't realize just how long it had been. I'm not sure how often I will be posting this summer, but I will as often as possible. I figure it's okay that other things are my top priorities right now.  And my biggest priority for the summer is spending time with my children while they are home.  

We're enjoying the time.  We're currently reading the book of James from the Bible each afternoon. After VBS the first week of summer break, we also began having a weekly Bible verse to memorize.  That's something that we used to do all of the time, but hadn't done in a few years.  It's been nice to get focused on what's most important!  It's too easy to get caught up in the "stuff" and "busyness" of life.
Our VBS theme was called "Amazing Adventure". It was an "expedition" theme, so that's what I focused on in my class of 1st and 2nd graders.  We searched for a coin, a bone, and a rock.  
 I had seen a really cute grass (real grass) terra cotta pot and planter scene, but our rye grass (Possibly because I started it too late, but also possible because I asked our middle two children to do this task and they didn't take their time doing it because they didn't WANT to do it!!) didn't grow too well, so I had to go to plan B.  Maybe plan B was better, anyway!
So the finished product turned out great!  A small terra cotta pot sitting in a terra cotta planter....some potting soil, some little rocks, one big rock, then rolled moss cut to form on top and hot glued in place.  The three crosses are sticks that are also hot glued together and glued into the moss.

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Thursday, May 8, 2014

Caramel Bars

I know it's been a long time since this has happened, but I tried a new recipe! And....bonus....IT'S GREAT! :).  I found this recipe on

Caramel Bars

32 individually wrapped caramels,
5 tablespoons heavy cream
1 cup all-purpose flour
1 cup rolled oats
3/4 cup brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, melted
1/2 cup semisweet chocolate chips
1/2 cup chopped walnuts

1. Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over low heat, melt together the caramels and heavy cream, stirring occasionally until smooth.
2. In a medium bowl, stir together the flour, oats, brown sugar, baking soda and salt. Stir in the melted butter until well blended. Press Half of the mixture into the bottom of a 9x13 inch baking pan. Reserve the rest.
3. Bake the crust for 8 minutes in the preheated oven. Remove and sprinkle with chocolate chips and walnuts. Pour the caramel mixture over the top and then crumble the remaining crust mixture over everything.
4. Return to the oven and bake for an additional 12 minutes, or until the top is lightly toasted. Cut into squares while it is still warm.
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