Oh my, oh my, oh my!!!
These were WONDERFUL!
CLICK HERE FOR RECIPE FOR SAID WONDERFULNESS
And . . . just in case the link ever goes away . . .
This decadent, delightful dessert can be made with any flavor of instant pudding! This has been a family favorite for years and is usually served as the “birthday cake”!
LAYER 1
1 cup flour (or gluten-free flour if desired)
1 cup pecans (can use about any type of nut in a pinch)
1 stick + 2 tbsp. butter (melted)
Mix and place the above in a 9″x13″ pan and bake at 350° for 20 minutes, cool.
LAYER 2
8 oz. cream cheese
1 cup Cool Whip
1 cup powdered sugar
Mix and spread over cooled crust.
LAYER 3
2 four-ounce boxes of instant pumpkin pudding
3 cups milk
Mix according to package directions; pour over crust; top w/ remaining Cool Whip.
Read MoreGood morning!
My husband and I have developed a habit of going to bed pretty early and then getting up REALLY early. When we met out in the living room around 3:30 AM, I asked him, “Is it too early to make coffee?” He came back with a resounding, “No,” so into the kitchen I went to prepare the steamy brew that makes my heart happy . . . without fail . . . every day . . . every morning.
Yesterday I made some Scotcheroos!! Whew, they were DELICIOUS!!! Picture? What’s that? You say you want to see a pic? Most definitely . . .
Two mornings ago Bryan and I went back to the mall in the early hours before it opened to get our “walk on.” We went around the entire mall twice at a very quick pace. “BA” (before the accident), that would have been nothing, but man, my quads are still sore this morning so we’re gonna go do it again in just a little while. I’m very determined to get back up to the strength level that I used to be at, and I’m so thankful for a hubby that joins me and seems to enjoy it as well. He said that he was having to work to keep up with me and that I was walking as fast as I used to. I was soooooo glad to hear that!!!
Hey, guess what??? I played the piano for worship last night for the first time since that fateful day a little more than two months ago. Again, another very happy heart moment. <3
Okay, much to do . . . have a beautiful, Jesus-filled day, and I’ll be seeing you soon!
Isn’t Life Grand?
lisa 🙂
Read MoreWe made these little beauties at a recent Christmas baking party . . . and man, oh man . . . they were DELICIOUS!!! I never thought I’d be able to eat these again since going gluten-free, but these were every bit as good as the gluten-filled variety!
1 cup butter + 3 tbsp. (nobody said these treats were good for you . . . simply gluten-free)
1/2 cup powdered sugar
1 teaspoon salt
1 teaspoon vanilla extract
2 cups Bob’s Red Mill Baking Flour (not to be confused with Bob’s Red Mill All-Purpose Flour)
1 cup finely chopped pecans
Cream butter and sugar well. Add vanilla. In a separate bowl, combine flour, salt, and nuts. Slowly add to butter, sugar, and vanilla. Form 1″ balls. Bake at 350° for ten minutes (they will not turn brown). Carefully remove from cookie sheet and roll in powdered sugar. After the cookies are completely cooled, roll in the powdered sugar one more time. Eat . . . then exercise. 🙂
Read MoreHere is a little concoction I made up that I am currently in love with. No, this is not an April Fool’s joke. I’m in love with this drink. It is an awesome anti-inflammatory aid as well . . . so indulge and enjoy!
Heat coconut oil in saucepan until liquid; stir turmeric in until dissolved and blended well. Add honey and pepper, allow to simmer for a few moments as the interaction between the black pepper and turmeric greatly magnifies the potency of the turmeric’s anti-inflammatory and antioxidant properties (said to increase by 2,000x’s!).
Slowly pour in almond milk while stirring and add cinnamon. Continue heating until the mixture is piping hot, but not boiling. Viola, you’re ready to drink this flavorful and beneficial homemade Chai!
Read MoreAaaggghh, you just can’t imagine the wafting bit of loveliness this brings. I had never made scones before, and for them to turn out this incredible . . . brings me great joy. The best news of all: they’re gluten-free, but they don’t even begin to taste like it. Whoop! These even passed the muster of my English son-in-law! Here are a few pics . . .
Here is the recipe. I adapted it from one that I found on http://goodcheapeats.com that had gluten and milk in it.
Preparation time: 10 minutes
Cooking time: 20 minutes
Number of servings (yield): 8
ENJOY!!!
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