Category Archives: 16. Dessert

Brown Sugar Cookie Bars


I made these yesterday. I think it took me longer to make them than it took my group to eat them! Super easy and very tasty!

Brown Sugar Cookie Bars

1/4 cup butter
1 cup packed brown sugar
1 egg
3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon cinnamon
1 teaspoon vanilla extract


Preheat oven to 350 degrees

Add brown sugar to melted butter and mix well

Beat egg in a small bowl, add a spoonful of brown sugar to it and mix well

Sift flour, baking powder and cinnamon together

Add to brown sugar mixture and mix well

Stir in vanilla extract

Pour into a greased 8×8 baking pan

Bake for 20 minutes

Let cool before cutting


Apple Crisp


Recipe uses 1 quart of jarred apples.  Makes about 4 servings

* Topping

1/4 cup flour

2 Tablespoons brown sugar

2 Tablespoons sugar

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

pinch of salt

2 tablespoons butter, softened

* Apple Mixture

2 tablespoons and 2 teaspoons sugar

1 1/2 teaspoon cornstarch

1/4 teaspoon ginger

1/4 teaspoon cinnamon

1 quart jarred apples

1 tablespoon lemon juice

* Preheat oven to 375 degrees

* Mix all the dry ingredients for the topping together in a bowl.

* Add butter to dry mixture using a fork or fingers until you have it all mixed into crumbs and set aside.

* Wisk together sugar, cornstarch, ginger and cinnamon.

* Add jarred apples and lemon juice, stir.

* Pour apple mixture into a 9×9 baking pan

* Sprinkle topping on apple mixture

* Bake in preheated oven for 40 minutes.

Serve with ice cream and enjoy!

Pineapple Sticky Rice


My husband works second shift and I try to have a snack ready for him when he gets home from work. Last night we had this! What a special treat!


This recipe serves 2

3/4 cup uncooked sticky rice

3/4 cup coconut milk

1/2 cup sugar

1/4 teaspoon salt


Sauce ingredients

1/4 cup coconut milk

1 1/2 teaspoons sugar

1/8 teaspoon salt

1 1/2 teaspoon tapioca or corn starch



Fresh fruit topping.  Pineapple, Mango ect

Sesame seeds for garnish


Make rice according to package directions.

While rice cooks, mix together 3/4 cup coconut milk, 1/2 cup sugar, 1/4 teaspoon salt in a sauce pan over medium high heat, bring to a boil.

Remove from heat and set aside.

Stir the cooked rice into the coconut milk mixture, cover and set aside to cool for 1 hour.

In a sauce pan, combine 1/4 cup coconut milk, 1 1/2 teaspoons sugar, 1/8 teaspoon salt, and 1 1/2 teaspoons tapioca or corn starch.  Bring to a boil.

Place sticky rice on a dish and arrange fresh fruit on top of the rice.

Pour sauce over fruit and rice.  Sprinkle with sesame seeds.




Cream Cheese Bars


2 (8 ounce) cans refrigerated crescent roll dough
2 (8 ounce) packages cream cheese
1 egg
1 cup white sugar
1 teaspoon vanilla extract
1/4 cup butter, melted
1/4 cup white sugar
1 teaspoon ground cinnamon


Preheat oven to 350 degrees

Unroll one can of the crescent rolls and press into the bottom of the greased baking pan.


Mix together the cream cheese, 1 cup of sugar, egg and vanilla until smooth and creamy.


Spread over the bottom crescent layer.


Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down.

I press the top layer out to fit on a cutting board so it is easier to work with.


Pour the melted butter evenly over the top.

Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.


Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.

I usually make these the night before I need them.  They cut easier when refrigerated.


This recipe came from a good friend of mine. She posted this a few years ago and I have been making it ever since!

Fruit Pie

fruit pie

This is a family favorite. Its best with fresh in season fruits.

Fruit Pie

1 (18 ounce) package refrigerated sugar cookie dough

1 (7 ounce) jar marshmallow creme

1 (8 ounce) package cream cheese, softened


Preheat oven to 350 degrees.

Spread dough into a single layer approximately 1/4 inch thick in a greased pie pan.

Bake in the preheated oven 10 minutes, or until edges are lightly browned and center is no longer doughy.

In a bowl, blend the marshmallow creme and cream cheese. Spread the mixture over the baked crust.

Add fresh fruit to top of pie.

Chill in the refrigerator until serving.