Category Archives: Desserts

Mock Welch’s Strawberry #IcePop Recipe

IceWabanga Ice Pop Molds Review by My Crafty ZooBefore summer is officially over, I thought I’d share this amazing recipe with you!  When I was a kid my Mom would buy Welch’s all fruit popsicles as a special treat from time to time.  This recipe tastes JUST like them.  First bite took me back years!  A quick check in the mirror revealed it was only in my head though.

The Popsicle molds pictured are IceWabanga Fill and Freeze Ice Pop Molds.  There are many reasons I’m loving these!  We’ll start with the thing I look for first: they are dishwasher safe!  I have plenty of items that can’t go in the dishwasher so I like to have the option of popping them in if I’m busy or have a houseful.  I also love that you can take each Mold out of the holder one at a time, so you don’t have to run water over the all the popsicles to get one out, you can make just a couple of ice pops if you like and you can wash them as you use them as opposed to having the top part ready to wash and waiting for the bottom.  I’m always worries about losing them!

They also came with a bonus of 2 silicone ice pop molds.  I think these are going to be great for a push pop type popsicle!  If you are on the market or just hate your current ones, you should definitely check these out.  There aren’t a ton of products like these that I feel like I must have, but these are on that list!

Now, on to the recipe!

Mock Welchs Strawberry PopsIngredients:

4 cups chopped, hulled strawberries

3 Tbsp corn syrup

3 tbsp sugar

2 tbsp lemon juice

Directions:

  1.  Puree in blender or food processor all ingredients.
  2. Pour into molds, you don’t need to leave much space as this particular recipe does not expand when it freezes.
  3. Freeze until frozen (like you would have never thought that was next!  LOL)

Please Note: This will yield about 10 pops!

disclosure

Originally posted 2016-08-24 21:40:00.

Mock Cracker-Barrel Fried Apples

FriedApples

I’ve always loved Cracker-Barrel’s fried apples and this is the closest I’ve ever tasted to their recipe.  The recipe came from an old recipe box I bought at an estate sale. It was on a newspaper clipping, that has Dec 2000 written on it.  The clipping says the recipe was from Cathey Heddlesten.  Since it was purchased in Oklahoma, I assume that’s where it came from.  I hope that you enjoy it, and I encourage you to try it with some good old fashioned vanilla ice cream!

Ingredients:

  • 2 tbsp butter
  • 4 tbsp brown sugar
  • 1/8 tsp nutmeg
  • 12 oz apples, canned and sliced
  • 1/2 tsp cinnamon

Directions:

Melt the butter in a large skillet.  Add the other ingredients. Heat slowly until the apples are tender and the sauce has thickened. Serve warm.

I’d love to hear your thoughts, comments and any modifications you find delicious!

 

Originally posted 2016-04-11 00:01:37.

Pineapple Pie

Pineapple Pie

This recipe is another from an old cookbook I have.  The cookbook I obtained it from is The Cooks of Region 9 WBCCI and attributes the recipe to Flynn Faglie.  I don’t know much about this cookbook, except that it came from Iowa.  It was gifted to my by my grandmother, but my Mom had one in her house while I was growing up.  I used dairy free butter and it turned out well.  Sweet and a bit of tang, this pie is great both hot or cold.  I think it would be fabulous with some vanilla ice cream and chocolate sauce.  I hope you enjoy it!

  • 1 Pie Crust
  • 3/4 c sugar
  • 2 tbsp flour
  • 2 eggs, beaten
  • 1 c crushed pineapple
  • 1 tsp vanilla
  • 3/4 stick butter, melted

Mix butter, sugar, flour, pineapple, vanilla then add the two eggs.  Pour into unbaked pie crust (Ms. Faglie suggests spraying the pan with non-stick spray first to help the crust stay crisp).  Bake at 350 until it sets in the middle.

If you try the recipe out, I’d love to hear your results and modifications!

Originally posted 2016-02-22 05:59:18.

Old Fashion Peanut Butter Cookies

PeanutButterCookies

I have an old recipe book from my childhood that is full of old, simple but delicious recipes.  While they aren’t necessarily new foods, they frequently remind me of my childhood.  This particular recipe book sat for years on my Mom’s bookshelf.  When I moved out, I went back home and gave it freedom from my Mom’s bookshelf, she never really used them and didn’t mind my procuring it.  I write in it now, my modifications, when I used the recipes, and the reactions I get.  If it’s a special occasion, I note that too.  I don’t know that anyone will ever care about my notes but they bring back good memories when I see my notes.  I attempted to pass the tradition down and will continue to do so because with these times and everything being online it seems that little things like this may become obsolete.  This particular cookbook lost it’s covers long ago, so I can’t share the title.  However, I can say that the original recipe was submitted by Debbie Salmon.  I have modified it slightly.  I hope you enjoy these cookies as I enjoyed making them as a girl.

Old Fashion Peanut Butter Cookies

Ingredients:

1 cup crunchy peanut butter

1 cup sugar

1 egg, beaten

3 tsp baking powder

Directions:

Combine all ingredients well.  Roll into balls similar in size.  Make a criss-crosss imprint on the ball with a fork to smash them down.  Bake 8 to 10 minutes at 350 degrees.  Remove before they are too brown as they will brown a little more when you put them on wire racks to cool.

Are there any modifications you like in your peanut butter cookies?  I’d love to hear stories of childhood baking, they make my heart smile.  Hope you enjoy.

Originally posted 2016-02-08 06:31:34.

Easy Cream Cheese Pound Cake Dairy Free

Easy Cream Cheese Pound Cake (Can be made dairy free)

My husband can’t have dairy.  Lame, I know.  So, I made this with Tofutti Dairy Free Cream Cheese and non-dairy butter.  It turned out really well.  Of course, it will be fabulous with regular sour cream and butter also.  Oh, how I miss those days!  However you make it, enjoy it!  You’ll find it hard not to go back and sneak bites.  (unless you have amazing discipline which you should totally tell the rest of us how to get!  LOL)

Easy Cream Cheese Pound Cake

Ingredients:

8 oz Cream Cheese

3 sticks of butter (equal to 12 oz or 1 1/2 cups)

3 c sugar

3 c plain flour

6 eggs

1 dash salt

1 1/2 tsp vanilla

Directions:

Cream the cream cheese, butter and sugar.

Mix in flour and eggs, rotating one egg at a time and ending with flour.

Add salt and vanilla.

Pour into greased and floured tube pan.

Bake at 125 degrees for 1 1/2 hours.

Cream Cheese Icing

Ingredients:

1 box confectioners sugar

1/2 tsp vanilla

1 stick butter

8 oz cream cheese

chopped nuts (optional)

Directions:

All should be at room temperature.  Blend well.  If it’s too thick, add a few drops of milk.  Drizzle over cake and add chopped nuts if you’d like.

 

Originally posted 2014-06-09 09:36:59.

Old Fashion Carrot Cake *Dairy-Free*

Old Fashion Carrot Cake *Dairy-Free*Look, we all have to eat our veggies and what better way to eat them than hidden in a cake!  LOL.  My hubby mentioned that he loved carrot cake but can no longer have it due to his lactose allergy so I decided to hook him up.  It’s bad enough that he breaks out so much from the stupid allergy, no need to miss out more than necessary!  So, I found this recipe from some wonderful older ladies.  As a Cherokee, elders are my first go to source for any information!  I love that their recipes are so incredibly simple yet taste so great!

I can’t tell you how many compliments I’ve gotten on this cake, I generally don’t say anything about it being dairy free as it really doesn’t matter if you can have dairy.  haha.  Any way you slice it, carrot cake is my absolute favorite way to eat carrots!  My coriander carrots come in second, but those are healthy. haha.

Carrot Cake

Ingredients:

  • 1 1/2 c cooking oil
  • 2 c sugar
  • 4 eggs, beaten
  • 2 c raw grated carrots (I took a shortcut and bought the carrots pre-shredded)
  • 1 c chopped pecans
  • 2 c flour
  • 1 tsp baking soda
  • 2 tsp salt
  • 2 tsp cinnamon

Directions:

  1. In large bowl, combine oil and sugar.  Mix.  Set aside.
  2. In another container, mix dry ingredients (except carrots & pecans!)
  3. Alternately mix dry ingredients and eggs into the sugar mixture.
  4. Mix in carrots and nuts.
  5. Bake at 325 for 30 minutes until done.
  • I did two round cakes and served them separately.  Obviously, you can do this and layer your cake or make 1 traditional sized cake or 24 cupcakes.  If you do so, you’ll need to adjust the cook time: longer for traditional cake, shorter for cupcakes.
  • Rather than using traditional cream cheese icing, to ensure it is completely dairy free, I used store-bought vanilla icing.  Duncan Hines creamy home-style vanilla worked best!

Originally posted 2014-04-15 10:56:43.

Snowball Cookies #Recipe

cookies

For those of you who must have dairy free, we made ours with dairy free ‘butter’ and they were great.  I think they’d be fabulous with margarine, but we did ours dairy free.  😀  I’d love to hear any additions/changes you make!  These are fabulous with coffee or hot chocolate!

Ingredients:

1 lb margarine

1/2 c sugar

4 tsp vanilla extract

3 1/2 c flour

1/2 c chopped nuts

3/4 c confectioners sugar

  1. Cream Margarine and sugar in a bowl.
  2. Add vanilla; stir in flour, blending well.
  3. Stir in nuts, mix well.
  4. Shape teaspoonfuls of dough into balls.
  5. Bake at 350 degrees F for 10 minutes.
  6. Let cool.
  7. Roll in confectioners sugar and enjoy!

Originally posted 2014-01-17 10:47:41.

DIY Rainbow Treats

Not only are rainbows beautiful, they were sent as a promise from God.  These quick and simple little treats are perfect for Easter, March, or even Rainbow themed parties!

DIY Rainbow Treats: Quick & Simple

I do set my bow in the cloud, and it shall be for a token of a covenant between me and the earth. Genesis 9:13

On a recent trip to Sam’s Club, a demonstrator was making these adorable treats and they were so perfect, they had to be shared!  The entire month of March we see rainbows with a pot of gold at the end.  During Springtime, they are prevalent throughout Easter and frequently seen across the clouds in the sky.

Continue reading DIY Rainbow Treats

Peach Mango Sorbet Recipe

Peach Sorbet Recipe

We spend a lot of time in a small coastal town called Beaufort, in eastern North Carolina, which is where the inspiration for IXEOS came from. In the summer, virtually everything we eat comes from the seafood market or farmers’ stands. One of our favorite things is fresh peach mango sorbet. Here’s the recipe:

PEACH MANGO SORBET

Approximately 5-6 fresh, ripe peaches, peeled and chopped

1 small ripe mango (regular or champagne), peeled and chopped

juice of 1 lime

½-1 cup simple syrup (recipe below)

3 tbsp vodka

ginger ale

Puree the peaches and mango with the lime juice and ½ cup of simple syrup.

Add the vodka (you won’t taste it, but it will keep ice crystals from forming in the sorbet). Taste and adjust sweetness with more simple syrup (will vary depending on sweetness of the peaches). Add ginger ale to make 5 cups.

Cover and chill at least 1 hour.

Process in an ice cream machine according to manufacturer’s directions.

SIMPLE SYRUP

Mix even quantities of water and sugar in a small saucepan (ie. 1 cup of each).  Bring to a boil and stir until all the sugar crystals are gone. Let cool before using in sorbet.

Keep leftover syrup in the fridge for up to 2 week.

NOTE:

You can use this basic recipe to make all kinds of fruit sorbets. Most ice cream makers take about 5 cups. When I make grapefruit sorbet, I juice about 4 cups of fresh juice, and add 1 cup of syrup (again, depends on the flavor of the grapefruit).

Fresh strawberry or strawberry mango sorbet is also delicious! The mango in these recipes enhances the other fruit without being a noticeable ingredient – I don’t even like mango on its own, but in sorbet it is excellent!

iXEOS R copy

Tour Schedule

ixeos rebIxeos Rebellion

With rebel leader Darian free at last, the humans and outsiders on Ixeos must find a way to join forces and defeat the Firsts. The problem? All slaves are tracked with GPS, the Firsts are the only ones with power, and roving gangs hate the rebels just as much as they hate the aliens. As Darian and the outsiders from Earth travel the globe through the mysterious tunnels in Paris, they learn that the Firsts are preparing to launch another wave of biological warfare. With a transporter that will allow the aliens to target any city, anywhere on the planet, the rebels know they must stop them at all costs.

As things get more dangerous on Ixeos, the outsiders find that they’re pushed to their limit. Will they fight for freedom, no matter the price?

 

Ixeos

The McClellands are enjoying a lazy summer vacation at the beach when they are lured from our world into Ixeos, an alternate Earth. Finding themselves lost in a maze of tunnels under Paris and surrounded by strangers, they discover that they have been brought to Ixeos for one purpose: to take the planet back from humanoid aliens who have claimed it. With the aid of the tunnels and a mysterious man named Landon, the teens travel the world seeking the key that will allow them to free Darian, the long-imprisoned rebel leader. But the aliens aren’t the only problem on Ixeos — the McClellands have to deal with brutal gangs, desperate junkies, and a world without power, where all the technology is owned by the aliens, and where most of the population has been killed or enslaved. The worst part? There’s no way home.

 

 

Author Jennings Wright

Born and raised in Florida, Jennings spent her early years reading anything she could get her hands on, when she wasn’t spending time in and on the water. She won a prize in the 6th grade for her science fiction stories.

Jennings attended the University of Tampa, graduating with a B.A. in Political Science, and almost enough credits for B.A.s in both English and History. She attended graduate school at the University of West Florida, studying Psychology. She spent time over the years doing various kinds of business writing, editing, and teaching writing, but mostly having and raising her family, homeschooling her children, owning and running a business with her husband, and starting a non-profit.

Thanks to a crazy idea called NaNoWriMo Jennings got back into creative writing in 2011 and hasn’t stopped since. She currently lives in North Carolina with her husband, also a business owner and writer, and two children, and travels extensively with her family, and her non-profit in Uganda.

Originally posted 2013-07-21 08:24:35.

Torte Recipe & Ashes to Ashes Book Info

Image No 016
Why I Now Make Torte Not Scones (And a Recipe!)
by Julie Coulter Bellon

The kitchen fire in the second chapter of my book, Ashes Ashes, is actually based on a real event in my life.  I was seven months pregnant with my first child and my husband had been called in to work.  It was late and I knew he’d probably be hungry when he got home so I decided to make scones for him¾one of his favorite snacks to eat with honey butter.

We were newlyweds, in a tiny apartment, and as I put the oil on to heat, I sat down on the couch that was about three feet away.  Everything seemed to make me tired in those days, and I was just going to get off my feet for a second.  In what seemed like less than a minute, I heard a popping sound and I looked over to see flames coming from the frying pan, large enough to touch the microwave that was over the stove.

I panicked and tried to remember what to do for a grease fire.  First, I tried to put the lid on, but the flames were too high.  I got out the flour, but then I thought that might just splash the oil all over.  Things were getting really hot and the smoke was getting heavy, so I gave up and called 911.

As I was talking to the operator, I remembered that we had just bought a fire extinguisher and put it under the sink.  When I went to use it, the 911 operator told me not to, because it would splash the oil and spread the fire.  I opened the door so I could get my hamster and bird out of the apartment, and as I did so, two young men were riding by on their bicycles and saw the flames.  They couldn’t have been more than fourteen or fifteen years old and yet they still rushed in to help.  One of them took the fire extinguisher from me and immediately used it on the pan and the fire was out in moments.

The fire department arrived a few minutes later, but I know the damage could have been much worse if that young man and his friend hadn’t helped me.  They left before I could get either of their names and I’ve always wondered if they knew how grateful I was for their take charge attitude and bravery in helping a pregnant woman they didn’t know to put out a fire.  I’ve never forgotten them, and now every time I read Ashes Ashes, I can remember their good deed again.

Because of this experience, I’ve never attempted to make scones again.  Instead, I make my husband’s favorite dessert that doesn’t require heated oil or much cooking of any sort on my part.  It’s called torte and this dessert is full of chocolate, cream cheese, and sweet goodness.  If you’ve never made a torte, especially in the summertime, you have been missing out!

Here’s the Bellon family recipe:

Torte

Step 1–The Crust

1 cube margarine

1/3 chopped nuts (optional)

1 cup flour

Mix margarine and flour together, scrunching it with your hands until it is like cookie dough.  Pat into a 9×13 pan.  Sprinkle with nuts if desired and gently press in.  Bake at 325 degrees for twenty minutes.  Let thoroughly cool.

Step 2

1 cup powdered sugar

1 8 oz. package of cream cheese

1 cup cool whip

Mix powdered sugar together with cream cheese until well-blended.  Fold in cool whip.  Spread on cooled crust.  (Put in little dabs and then connect the dots.)

Step 3

2 small packages INSTANT chocolate pudding

2 small packages INSTANT butter pecan (or butterscotch or pistachio) pudding

6 cups milk

Mix two packages of chocolate pudding according to the package, only with 3 cups milk.  Spread over cream cheese mixture in pan.  Put in fridge for 5-10 minutes so chocolate pudding can set.  DO NOT mix butter pecan ahead of time or it will be too thick to spread.  Mix the two packages of butter pecan according to the package, only with 3 cups of milk and spread on top of the chocolate.  Spread layer of cool whip on the top.  Sprinkle with chopped nuts or chocolate shavings.  Chill 4 hours.  Can use any flavor of pudding, really, it all tastes good.
ashes ashes
Ashes Ashes
Are you ever really innocent until proven guilty?
Sophia Naziri is wanted for questioning in the murder of a U.S. senator. She’s worried the police will show up on her doorstep any moment, but when Detective Colby Black appears, it’s to help her put out a kitchen fire, not take her in. Yet. His easy smile and persistence in getting to know her pushes all her troubles to the back of her mind, until a hit man tracks her down. Getting arrested becomes the least of her worries and the handsome detective could be her only way out—if she tells him the truth.
Colby Black’s sniper skills have been a blessing and a curse to him. As a member of a Hostage Negotiation Team, he can use them to save people, but sometimes he can’t protect the innocent despite his best efforts. When a hostage situation goes bad, he tries to put it behind him by helping out his mysterious next-door neighbor, Sophia Naziri. But she pulls Colby into a web of lies and conspiracy that will force him to use every skill he has in order to survive. Faced with the moment of truth, can he trust anyone around him—including the woman at the center of it all?

Amazon * Barnes & Noble

Author Julie Coulter Bellon

Julie is the author of seven international suspense novels: Through Love’s Trials, On the Edge,Time Will Tell, All’s Fair, Dangerous Connections,Ribbon of Darkness and All Fall Down. She loves her work partly because she gets to travel to distant lands to research and add an authentic feel to all of her books. Her favorite cities so far are Athens, Paris, Ottawa, and London. She taught journalism at BYU for fourteen years and that kept her on the cutting edge of current events and world news—which is where she gets her story ideas.
She also has one non-fiction title: Be Prepared: A Parent’s Guide to the Duty to God and Eagle Scout Awards—What You Should Know and is part of two compilations, How Will Christmas Find Us and Life Lessons From Mothers of Faith.
She is the mother of eight children and when she’s not busy being a mom or a writer, you will find her browsing through bookstores to add to her book collection, at the library borrowing books, or reading the treasures she’s found.

Originally posted 2013-07-15 08:35:03.