Faithy’s Favorite Layered Dessert

HOWDY friends…praying you are well and happy on this wonderful day that our Lord has made for us!  I seriously can’t believe how long it’s been since I posted something here.  How does life get so busy?!

Anyway, I’ve recently had several requests for this recipe, so I figured the easiest way to share it would be to post it here.  I have no idea where it originated.  It’s one of those recipes that have been around church potlucks pretty much forever, and there are about a million variations floating around in cyber-space as well.  One of the things I love most about it, is that you can make so many variations of it.  It is very easy to put together, and always a hit!

 

Faithy’s Favorite Layered Dessert 
Ingredients:

Layer #1:   1 cup flour

                  1 cup finely ground nuts (I prefer pecans, but use whatever you like)

                  1 stick of butter or margarine, melted

Layer #2:   8 oz. cream cheese, softened (fat free or low fat work as well as regular)

                  1 cup whipped topping (I’ve used regular, fat free & sugar free - all good)

                  1 cup powdered sugar (regular or Whey Low)

Layer #3:   2 small packages instant pudding (Chocolate, coconut & pistachio are my favorites, but feel free to experiment with whatever flavor you like!  I’ve seen a pumpkin variation that sounds yummy, and a lemon one too.  As with the other ingredients, sugar free pudding works fine too.)

                  3 cups milk (I generally use fat free, but use your favorite)

Layer #4:   Additional whipped topping and topping of your choice (use your imagination!)

                  --For chocolate pudding try chopped roasted pecans or almonds, chocolate sprinkles or chocolate curls for a nice touch

                  --For coconut pudding I use toasted coconut

                  --For pistachio pudding use chopped pistachios

Directions:

Mix layer #1 ingredients and press into a 9x13” pan.  Bake at 350° for 15 minutes (or until lightly golden).  Let cool.  Mix layer #2 ingredients and pour onto 1st layer.  Mix layer #3 ingredients and pour onto other layers.  Top with additional whipped topping and sprinkle with topping of your choice.  (You'll need to work carefully when spreading each layer if you don't want them to mix together.  I've found that if I plop spoonfuls of each layer around the pan, it's easier to connect them together, rather than starting from one big blob in the middle.)

It’s really easy to make the different layers the day before and refrigerate them in separate containers.  Then you can put it all together just before serving.  If you layer everything too early, sometimes the colors from the pudding start to run a bit.  (The chocolate pudding will make your other layers a bit pink.)  It will still taste great, but may not be as good to look at.

I apologize for the poor photo…as many times as I’ve made this, you’d think I’d have a better one.  LOL!  Maybe I’ll remember to take a better one next time I make it.

If you haven’t already, you definitely need to give this recipe a try.  It’s been a favorite in our family for years, and I hope it will become one in yours as well.  Please leave a comment to let me know if you’ve made it before and what variations you’ve used.

I hope it won’t be quite as long before I check in with you again!

Blessings,

--Faithy

Happy Cinco de Mayo!!

HOWDY!
Just thought I'd pop in and revisit my Cinco de Mayo Cookie recipe.  They're colorful, festive and fun to make, not to mention yummy.  It's also fun to get reactions from folks when you tell them the ingredients!  LOL!

You can find the recipe on my earlier blog post by clicking on this LINK!

May your day be filled with joy overflowing!!
Blessings,
--Faithy

Oatmeal Brittle

HOWDY friends!  Wow…can’t believe it’s only a few days until Christmas!  Yikes…where does the time go?  I’ve been busy in my kitchen all day today, preparing Christmas goodies for my friends and family.  In addition to some of my “tried & true” holiday recipes, I decided to try a few new ones as well.  I spent a good bit of the day testing various cookie brittle recipes, and out of the four I tried, this one is far & away my favorite!

It is so unbelievably quick & easy, that I knew I just had to share the recipe with you, in case you’re looking for something yummy to throw together for a great gift or party food.  It’s

a buttery, crunchy, delicious treat, AND…it’s gluten free!

I found the recipe online over at Anna’s “Cookie Madness” blog site, and I am sooooooo glad I did.  I will definitely be making this one again, as it has now been added to my “tried & true” favorites list!

I only made minimal adaptations (using Karo“Lite” Syrup in place of regular light corn syrup, and adding some cinnamon).  I also took it out of the oven a few minutes early and “scored” it with a pizza cutter, then returned it to the oven for the last few minutes.

Anyway, here’s the recipe…go make some tonight!

Oatmeal Brittle

1 stick (1/2 cup) unsalted butter, melted

1 Tablespoon light corn syrup (I used Karo “Lite” Syrup)

1/2 cup light brown sugar, packed

1/4 teaspoon salt

1 teaspoon vanilla

1/4 teaspoon baking powder

1-3/4 cups oats (I used old-fashioned oats…NOT the quick cooking type)

1/3 cup sweetened, flaked coconut

1/2 teaspoon ground cinnamon (this was not in the original recipe, but I thought it added a nice flavor)

Preheat oven to 325°F, and while it’s heating, line a 13x18” rimmed baking sheet with parchment paper.  (I sprayed my parchment paper with cooking spray, and brushed it with a pastry brush to make sure it covered the entire paper.  After the fact, I don’t think it was really necessary.  There is so much butter in this cookie that it probably wouldn’t stick anyway!)

In a large bowl, stir together the butter, corn syrup, brown sugar, salt, vanilla and baking powder.  Add the oats and coconut and stir until thoroughly mixed.

Spread the mixture as thinly as possible across the baking sheet. (NOTE:  The mixture is VERY sticky, and will stick to anything you use - including fingers - making it hard to spread unless you use a well-greased utensil.  I used a large spatula coated with non-stick cooking spray, and it worked very well.)

Bake for about 15 minutes or until the edges are just starting to brown.  Remove from the oven and score with a pizza cutter.  (This will make it easier to break after it has cooled.)  

Return to the oven for an additional 5 minutes or until the edges are nice and brown.

Remove from oven and slide the parchment paper of the hot pan and directly onto a large cooling rack.  (I have a nice large one, but you could also use two smaller ones placed side by side.)  Let cool completely.  When cool, the cookie will be very crisp.  Break into pieces along the scored lines and enjoy!

NOTE:  If you find that your cookie is not crisp enough when you try to break it (that probably means that you didn’t get it thin enough), just slide the parchment back onto the baking sheet and return it to the oven (at a lower setting - about 250°F), and allow it to crisp up a bit.  Then return it to the cooling rack and let it cool again.

I couldn’t resist tasting this stuff while it was still warm and a bit chewy.  It was delicious that way too!

I can’t wait to share this yummy stuff with my friends and family.  I’m sure they’ll love it as much as I do, and I’m sure you will too!

Let me know if you try it, and stop by “Cookie Madness” and tell Anna thanks for the delicious recipe!!

Gotta run…I still have lots to do in preparation for Christmas!

I pray that you and yours will have a holiday filled with good food, lots of laughter, precious memories, and a joyous celebration of the birth of our Savior, Jesus Christ!!

Blessings,

--Faithy