Sew God's Grace

I made these yummy fruit salads for a brunch recently, and they were a big hit.  The original recipe called for putting them in aluminum muffin liners, but I like the look of these 9 ounce clear Solo cups.  These fruit cups are so versatile--you could serve them at a baby shower or a backyard barbeque.  Best of all, you can make them up to several days in advance!  You can use any combination of fruit you like.  I chose to use strawberries, mandarin oranges, and bananas, but you could use blueberries, pineapple, and even add some chopped nuts.   Creamy Frozen Fruit Cups (Adapted from Taste of Home recipe found  here ) 8 oz. cream cheese, softened (I use light) 1/2 cup sugar 8 oz. Cool Whip, thawed 1 1/2 cups strawberries, cut into small pieces 11 oz. can mandarin oranges, drained 1 - 2 bananas, cut into small pieces (These will brown after a couple of days in the freezer, so you may want to sprinkle some Fruit Fresh on them if you are planning on them lasting longer than th

My sister-in-law, Joni, had just finished making this in her food processor when I stopped by the other day.  She let me have a sample, and I just had to have the recipe!  And, yes, there is cauliflower in it.  Before you get too turned off by this fact, just look at the beautiful color of this hummus. I would be willing to paint a room in my house this color if we could get a good match.  Anyway, I mixed up a batch of Roasted Red Pepper Hummus this morning, and it is so good!  I had to cut up some peppers to eat some for  my morning snack!  I'm not sure if I'm going to get my husband (not a cauliflower fan!) to try this, but we'll see.  I guess that just means more for me!  I hope you enjoy this delicious and healthy recipe.  Let me know if you try it, especially if you experiment with modifying the spices! Roasted Red Pepper Hummus 1 large head cauliflower, steamed 1/2 cup tahini 1/4 cup lemon juice Roasted red peppers (from a jar)  I just scooped som

Happy Mother's Day!  Mother's Day is a bittersweet day for me.  I love the homemade cards from my kids and the big hugs and kisses, but there is an emptiness there as well.  My mom passed away a little over 13 years ago after a battle with cancer.  With time, God has healed much of my grief, but I will always miss her.  And Mother's Day is one of the days of the year that I miss her the most. My mom was the sort of lady who could do just about anything.  She could fix a tractor or supper in 30 minutes or less.  She was very pretty, but she never worried much about wearing make-up or having to look "just right."  Most of all, she was the one I went to when I needed help with a problem.  She always seemed to know just what to do.  "What," you may ask, "Does this have to do with decorating cakes?"  Well, my mom would always decorate a cake for my brother and me for our birthdays.  I remember watching her squeeze little frosting stars out on

Who doesn't love the combination of peanut butter and chocolate?  I came up with this recipe by combining my recipe for Chocolate Chip Cheesecake Bars and this one found here . Chocolate Peanut Butter Cheesecake Bars For the Cookie Dough: 1/2 cup butter, softened 1/2 cup shortening 1/2 cup sugar 1 cup brown sugar 2 eggs 1 teaspoon vanilla 1/2 teaspoon salt 1/2 teaspoon baking soda 2 1/2 cups flour 1/3 cup cocoa 1 cup Reese's peanut butter chips 1 cup Nestle Dark Chocolate Chips For the Cheesecake: 2 package cream cheese (8 oz.) 1 cup sugar 2 egg 1/2 cups peanut butter For the topping: 1/4 cup Reese's peanut butter chips 1/4 cup chocolate chips 1 teaspoon shortening In a large mixing bowl, cream the butter, shortening, and sugars until light and fluffy. Add the eggs, vanilla, and salt and cream again. Sift together the baking soda, flour, and cocoa. Slowly add to the butter mixture until incorporated. Stir