Cookie's crumbles, morsels and tidbits

February 18, 2024 | 0 Comments

Cream Cheese Breakfast Danish

Oh boy! These are fantastic! And so easy to make! Not exactly the same as the ones from the store, but very, very yummy!

1 package puff pastry (2 sheets)

1 – 8oz package of softened cream cheese

1/2 cup sugar

2 t vanilla

2 t lemon juice

1/4 t salt

1 egg and 1 T water (for egg wash)

Preheat oven to 400 degrees. Mix soft cream cheese, sugar, vanilla, lemon juice and salt until creamy. Set aside. Roll out pastry slightly. Cut each sheet into 6 pieces. Place on baking sheet and parchment paper. Score each piece of pasty, being careful not to cut through. Egg wash around edges. Place large spoonfuls of cream cheese mix in middle of each scored piece. Bake at 400 degrees for 12-14 minutes. Enjoy!

January 24, 2024 | 0 Comments

Feeling Good

Seeing this picture I took this weekend reminded me of another picture from a year ago, December. Thankfully I’ve been doing good since then. Those that know my medical history know that I’ve dealt with gut issues in the past, issues that have landed me in the hospital for days. I still need to stay regular and watch for flares. I started using some supplements about 15 months ago and I’ve decided it’s time to tell people about it. My gut health is stable and I’m feeling so much healthier! Want to know more? Shoot me a message and I’ll tell you all about it!

guthealth #guthealthmatters #gutmicrobiome #digestivehealth #digestionsupport

January 19, 2024 | 0 Comments

Recent Fashion Finds

I thought I’d post a few of my favorite fashion finds here on the blog. These are from the past 6 months or so. I’m especially loving my new pullover green sweater from Anthropologie. I would include a link, but when I went online to find it, I realized it must be sold out because I couldn’t find it anywhere on the website. And for reference, I’m roughly 5’8” tall and almost 50 years old 🙂

January 17, 2024 | 0 Comments

Hello!

I wanted to introduce myself and say a quick hello, letting you know I’m still here and active! I want to get back into blogging here regularly and hope you’ll come along for the ride. I post quite often on my Instagram page, @real.midlife.moments. Check it out. And let me know what type of content you’d like to see more of! Impact-Site-Verification: dcab20c8-39a7-4b26-afeb-b8ce15e05b5a

January 26, 2023 | 0 Comments

Bread Machine Cinnamon Rolls

We are just loving these bread machine cinnamon rolls. I got this recipe from a dear family friend. So great to eat on these cold, snowy days. They are very easy to make and your family will love them! Enjoy!

Cinnamon Rolls

1 1/4 cup warm water
1 egg
2 T melted butter
1/2 cup white sugar
1 t salt
4 cups all-purpose flour
2 1/2 t yeast

Layer ingredients into your bread machine, starting with all wet ingredients, then all dry ingredients. Make a small dip in flour and put yeast in dip. Don’t let the yeast get wet. Run your bread machine on the dough cycle. Once done, turn out dough onto a well floured surface and roll out into a rectangle. Spread 1/2 cup of melted butter over dough. Mix roughly 1 cup of brown sugar and 2 T cinnamon together. Sprinkle over the butter. Roll your dough the long way. Cut into even rolls and place in a 9×13 greased pan. Put in a warm spot and let rise for 2-3 hours. You can also put in a pan, cover and refrigerate overnight. Remove from refrigerator and put in warm spot to rise for 3-4 hours. Cook at 350 degrees for 20-25 minutes or until brown.

Frosting

1/2 cup softened butter
3 cups powdered sugar
1-2 t vanilla
1-2 T milk

Mix all until smooth and creamy. Spread frosting over warm cinnamon rolls.

Enjoy!

May 9, 2017 | 0 Comments

Rhubarb Strawberry Cream Cheese Bars

I found this recipe on Pinterest. Original blog post bekicookscakesblog.blogspot.com. I tweaked just a bit. I can’t begin to tell you how good this one is! In my top three favorite desserts of all time!

For the Crust/Topping:

2 1/2 c. all-purpose flour

1 c. firmly packed brown sugar

1 c. chopped pecans

1 c. butter chilled

Fruit Filling:

4 c. chopped rhubarb

2 c. chopped strawberries

1- 3 oz. pkg. strawberry jello

2- 8 oz. brick cream cheese (room temp)

2 c. sugar (divided)

2 eggs

1 tsp. vanilla

Preheat oven to 350 degrees. Place parchment paper in bottom of a 9×13 pan. Mix crust/topping ingredients together with a pastry mixer till crumbly. Pour half into pan and press down. Bake for 10 minutes. While baking, mix rhubarb, strawberries, strawberry Jello and 1/2 cup sugar. Set aside. Next, mix room temperature cream cheese, remaining 1 1/2 cups sugar until smooth. Add eggs and vanilla. Continue mixing until smooth. Pour cream cheese mixture over crust. Then spoon all fruit on top of that. There will be a thick layer of fruit. Crumble remaining topping over fruit. Bake for 1 hour or until center is not jiggly and topping is brown. Cool on counter for 1 hour. Refrigerate for at least 3 hours or overnight. Enjoy!

November 12, 2016 | 0 Comments

French Cream Frosting

Sometimes I just need a place to store my recipes. It’s a sign of the times that it’s easier for me to pull out my phone and look at my blog than to dig through my cupboard and find my recipe file. French cream frosting, my favorite frosting. Straight from my mom. Putting this on zucchini cake tonight. Enjoy!

September 5, 2016 | 0 Comments

Chocolate Chip Zucchini Cake

A great recipe from a previous co-worker’s wife. She was an excellent cook, home gardener, from scratch kind of lady. Sneak in those veggies with this delicious cake! I like mine with a dusting of powdered sugar, but you could frost this with cream cheese frosting or chocolate frosting. Enjoy!

Chocolate Chip Zucchini Cake:

1 1/2 cups sugar

1 cup room temp butter

1 t vanilla

2 eggs

1/2 cup sour cream

2 1/2 cups flour

1/4 cup cocoa

1 t baking soda

1/2 t salt

2 cups shredded zucchini

1 cup chocolate chips

Preheat oven to 350 degrees. Mix all ingredients together. Pour into a greased 9×13 pan. Bake for 40-45 minutes. Let cool completely and sprinkle with powdered sugar.

April 23, 2016 | 0 Comments

German Custard Cake

Oh my word. This is so good I can’t even tell you. If you like old fashioned custard pie, you will live this! This is an interesting recipe because it has one batter, but as it cooks it separates into three layers. The bottom layer cooks up like pie crust, the middle is a true custard and the top is almost like cake. Just wonderful and very easy to make. I hope you enjoy it it as much as I did!

German Custard Cake:

4 eggs separated

3/4 cup sugar

1 stick butter softened

1 teaspoon vanilla extract

3/4 cup all purpose flour

2 cups milk

Preheat oven to 325 degrees. Coat an 8×8 baking dish. In a medium bowl, mix egg whites until stiff peaks form, about 5 minutes. Set aside. In another bowl, mix egg yolks and sugar until blended. Add butter and vanilla and blend smooth. Beat in flour slowly, adding milk until well combined. Slowly fold in egg whites, do not over mix. Pour into baking dish. Bake for 45-55 minutes at 325 degrees, or until set in the center and top is light brown. Allow to cool. When ready to serve, sprinkle with powdered sugar. Enjoy!

January 16, 2016 | 0 Comments

Green Chicken Enchiladas

I saved this recipe for my husband. He lives verde salsa and I thought this might be a quick and easy dinner to throw together. I made the chicken filling this morning and just put it in the refrigerator until dinner time. Then I just filled the tortilla shells and baked as normal. My husband and son lived these and said they were more than happy to add them into our normal dinner rotation. Enjoy!

Green Chicken Enchiladas

2 cans chicken

Olive oil

1/2 onion, chopped

Salt to taste

1 T garlic minced

Sauté onions in olive oil until soft. Add chicken and garlic. Add salt and any other seasonings, I used thyme and oregano. Sauté about 7 minutes on medium heat. At this point, I let cool a few minutes and put in a container in the fridge.

1 jar verde salsa

1 can green enchilada sauce

Mexican shredded cheese

6-8 large tortilla shells, soft

Pour about 1/2 the jar of salsa into the bottom of a 9×13 pan. I then microwaved the tortillas for about a minute to soften them and make them easier to work with. Spoon about 1/4 cup of the chicken mixture onto tortilla. Add a small amount of shredded cheese. Fold tortilla into packets. Place fold down into pan. Pour can of green enchilada sauce over and about 1-2 cups of the Mexican shredded cheese on top. Cover with foil and bake for 30-40 minutes at 350 degrees. Garnish with lettuce, tomato and sour cream. Enjoy!