Rhubarb Cherry Crisp

I made this dessert for Saturday night.  And I was luckily able to try it!  We were at Chad’s brother’s house with his whole extended family, and while the women went to the park with the kids, the men dug into the dessert! Luckily the kids had ice cream sandwiches earlier!  I made some modifications from the original recipe based on some reviews, and I think it was a great success! I’m not always a fan of rhubarb, but I’m happy to have a recipe that I love that will help me utilize my hearty rhubarb plant in the backyard!

Rhubarb Cherry Crisp

1 cup white sugar
3 tablespoons cornstarch
1 cup cold water
1 (21 ounce) can cherry pie filling (I used “lite”)
3/4 teaspoon almond extract
4 cups chopped fresh rhubarb

1 1/3 cup all-purpose flour
1 1/3 cup rolled oats
1 1/3 cup packed brown sugar
1/4 teaspoon salt
2/3 cup margarine or butter
1/4 cup finely chopped pecans or walnuts (optional)

1. In a saucepan over medium heat, stir together the cornstarch and sugar. Stir in the water. Cook, stirring constantly, until thick and bubbly. Stir in the cherry pie filling and almond extract. Set aside to cool.
2. Preheat the oven to 350 degrees F (175 degrees C).
3. In a medium bowl, mix together the flour, oats, brown sugar and salt. Cut in margarine until the mixture is evenly crumbly. Press 2 cups of this mixture into the bottom of a 9×13 inch baking dish. Spread the rhubarb over the crust, then spread the cherry mixture over the rhubarb. Stir the chopped nuts into the remaining crumb mixture, and sprinkle over the top of the fruit.
4. Bake for 40 minutes in the preheated oven, or until the top is crisp and golden. Serve warm topped with ice cream or whipped topping.


OMG… so good!  I made 4 pans for freezer cooking club. Our pan didn’t make it to the freezer. In fact, they’ve all disappeared… so yummy!   Found at Simply Recipes…  she has a ton of great recipes! Check them out!


1/2 cup of butter, melted
1 cup of tightly packed dark brown sugar
1 egg, lightly beaten
1 teaspoon of vanilla
1/2 teaspoon baking powder
1/8 teaspoon of baking soda
Pinch of salt
1 cup of all-purpose flour
1/3 cup of butterscotch chips (chopped walnuts and chocolate chips are equally tasty)

1 Preheat the oven to 350°F. Lightly butter and flour an 8X8 pan. Whisk together the melted butter and sugar in a bowl.

2 Add the egg and vanilla extract and whisk.

3 Add the flour, baking soda, baking powder, and salt, mix it all together. Add the butterscotch chips or other mix-ins.

4 Pour into the pan and spread evenly. Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool. Cut into squares and serve.

Makes 9 blondies.

Better Than Banana Cream Cupcakes

One of Chad’s favorite things is Banana Cream pie, but since last night was a more casual get-together, I wanted to make something that was more “self-serve”. I found this recipe, and knew it was perfect…  I apologize for the bad picture… the flash was blinding them out and without the flash (at night) this is what I got… 


Better-Than-Banana-Cream-Pie Cupcakes

Makes 24 cupcakes


2 1/2 cups flour
1 Tbsp. baking soda
1 tsp. cinnamon
1/8 tsp. salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
3/4 cup packed lightbrown sugar
2 large eggs
1 tsp. vanilla extract
4 very ripe bananas, mashed
2/3 cup plain yogurt
1/2 cup chopped walnuts

1 package instant banana pudding
2 cups milk
1 tsp. vanilla extract

1 package instant vanilla pudding
1 cup milk
1 tsp. vanilla extract
8-oz. container extra-creamy whipped topping
1/4 cup confectioners’ sugar

2 cups crushed cinnamon graham crackers
banana slices (optional)


1. Preheat oven to 375ºF. Line 24 muffin cups with paper liners. In large bowl, whisk together flour, baking soda, cinnamon and salt. Set aside. In another large bowl, with electric mixer, cream butter with granulated sugar and brown sugar until light. Add eggs, one at a time, then vanilla. Add flour mixture alternately with -bananas and yogurt, mixing on low speed just until moistened. Batter will be lumpy; do not overmix. Gently fold in chopped walnuts.

2. Fill each muffin cup about three-quarters full. Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Cool cupcakes 5 minutes in pan, then remove cupcakes to wire rack to cool completely.

3. Meanwhile, prepare filling and frosting. Mix banana pudding with milk according to package directions, adding vanilla. Chill for at least 30 minutes. For frosting, mix vanilla pudding with milk and vanilla; fold in whipped topping and confectioners’ sugar until frosting is creamy. Chill for at least 30 minutes to set.

4. Once cupcakes are cool, insert a paring knife into top of each cupcake, making a small hole in the center. Spoon filling mixture into a zip-top plastic bag. Snip off a small corner of the bottom. Squeeze about 1 Tbsp. filling into the hole in the top of each cupcake. Swirl frosting on top of each cupcake; sprinkle with graham-cracker crumbs. Top each with banana slices as desired. Keep chilled.

Cranberry Cheesecake Bars

This is a keeper. I found this recipe online here.  We had brunch after Elizabeth’s baptism, and I thought they’d be a good dessert for brunch since they had oatmeal in the crust.  🙂  Plus it’s always a good time for cheesecake.

They were really easy to make.  Few ingredients – all of which would be fairly easy to keep on hand. And the best part it is that it is super delicious!  Chad tried telling people they were horrible, so he could take more home with him. Continue reading

Instant Banana Pudding

Chad’s favorite is Banana Cream Pie, which I make with a graham cracker crust, but since he’s gumming his foods this weekend, I thought I’d try this. And when I asked how it was, he said “It was Awesome!”.

Instant Banana Pudding

2 or 3 bananas
1 box banana cream sugar-free pudding
2 1/2 cups milk
1 container whipped topping
1 box vanilla wafers

Mix pudding with milk as directed on box. (Mix calls for 2 cups, but use all 2 1/2 cups). Mix in half the Cool Whip. Place a layer of wafers in bottom of dish. Slice bananas and place on top. Add 1/2 the pudding mixture. Repeat all layers. Spread the remaining Cool Whip on top.

Refrigerate at least 2 hours before serving.

Angel Dessert

This recipe comes from Sarah! She made it for book club last week. It is super yummy! Probably makes about 12 servings, at about 4 points a piece. But really good and a great way to get some fruit!

Angel Dessert
from Sarah

1 angel food cake (discard crust)
3.4 oz pkg. instant vanilla pudding
2 c. skim milk
8 oz. container whipped topping
1 pint strawberries, halved
2 kiwi, peeled and sliced

Bake cake.
Mix pudding and milk together. Let set in fridge for a few minutes, then fold in Cool Whip
Fill bowl with 1/3 cake pieces, top with 1/3 pudding mixture, then 1/2 strawberries.
Layer another 1/3 cake pieces, top with 1/3 pudding mixture, then sliced Kiwi crosswise, laying against the side of the bowl to make a ring.
Layer remaining cake and pudding mixture, top with remaining strawberries.

Refrigerate at least 4 hours.