Monday, June 24, 2019

Patriotic Ice Cream Sandwiches

Please join me for treats inside today!  I was afraid that my ice cream sandwiches would melt if we went outside in our 90 degree day.

Caiden, who is going into 9th grade still wants to join in a Nana's Cooking Camp this summer, along with Cissy.  Didn't their cookies turn out so beautifully?

I think they like them, don't you?  I have to tell you that these are so delicious!!  This Nana likes them, too.

Harper didn't want to help with the baking, as she was too busy playing, but she did roll her ice cream sandwich in the sprinkles, and enjoyed eating it. 

Yield: About 15 sandwiches
Author: Kitty, Caiden, Cissy, and Harper

Patriotic Ice Cream Sandwiches

These are so good, and could be used with other flavors of cake mix, and ice creams. Since cake mixes are no longer 18.50 ounces, I buy an additional box to keep on hand to add to recipes. I have a scale and the kids get to weigh out the additional mix. 


  • 1 (15.25 ) box of red velvet cake mix + 3.25 ounces of additional cake mix  (I actually used white cake mix  to add, but chocolate would be good)
  • 2 eggs
  • 1 tablespoon water
  • 1/2 cup shortening
  • Ice cream of your choosing
  • Sprinkles of your choosing


How to cook Patriotic Ice CreamSandwiches

  1. Preheat oven to 375 degrees.
  2. Combine cake mix, eggs, water, and shortening.  Mix with a mixer until well blended.
  3. Using a small scoop, scoop the dough, and shape with hands into a ball, trying to get uniform sizes.
  4. Place on parchment paper and bake for 8-10 minutes.  Cookies will flatten out as they bake and have a crackly appearance. 
  5. Remove from oven and let sit for about 5 minutes, and then remove the cookies to a cooling rack, and allow to cool thoroughly before filling with ice cream.
  6. Take scoops of ice cream and place on one cookie.  Place a second cookie on top, and try to squeeze together.
  7. Roll the edges of the ice cream into a bowl or plate of sprinkles.
  8. Wrap individually in wax paper or plastic wrap.  Store in a container, and freeze. 
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Monday, June 17, 2019

Raspberry White Chocolate Pie

 I had this pie at a friend's house and had to share the recipe with all of you.  It is so creamy and good!  My flowers are still looking so pretty that I used for my tea party last week.  The little cottage teapot belonged to my beloved mom, but it's missing a lid, which makes it perfect for holding flowers.

 I don't have a teacup with raspberries, but this Strawberry Fair from Johnson Brothers will do.

My youngest son, DIL, granddaughter, and dog came to my house from Dallas this past week.  They lost power for several days from a storm that happened a week ago Sunday.  The little granddaughters always enjoy being at my house, and they add so much joy!

Raspberry White Chocolate Pie

Yield: 8
Author: Kitty, and adapted from The Norske Nook Book of Pies
I cut the original recipe in half to fit into a regular pie pan. The Norske Nook makes their pies in 11" pie pan.


  • 1 baked single crust pie
  • 1 (6-ounce) bag of white chocolate chips
  • 1 (8-ounce) container frozen whipped topping, thawed
  • 1 and 1/4 cups sour cream
  • 2 cups raspberries
  • See Note:
  • 1/4 cup mini semi-sweet chocolate chips
  • 1/2 tablespoon butter, melted


How to cook Raspberry White Chocolate Pie

  1. Place half the white chocolate chips in a microwave safe bowl and microwave in 30 second intervals, stirring between intervals until fully melted.  Spread the melted  chocolate evenly on the bottom of the baked crust.
  2. To make the filling, in a saucepan over low heat, melt the remaining white chocolate chips.  Let cool briefly and then stir together with half of the whipped topping.  Refrigerate until thick.
  3. When the mixture is cooled and thick, transfer the chocolate mixture to a large bowl, add the sour cream, and mix well.  Lightly fold the remaining  half of the whipped topping into the mixture.
  4. Spread a small amount of filling into the crust.  Add 1 cup of the raspberries, avoiding the sides of the crust and keeping the raspberries in the center of  the filling.
  5. Add about half of the remaining filling, covering all the raspberries.  Add the rest of the raspberries, still not touching  the crust.  Finish with the rest of the filling and smooth with a rubber spatula. 
  6. In a microwave, melt the mini chocolate chips with the butter, stir, and drizzle over the top of the pie.


Instead of using the mini chocolate chips and butter, I drizzled some melted chocolate fudge sauce over the top of the pie.
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Monday, June 10, 2019

Group Tea Party at My Home

 It was my turn to hold the monthly group luncheon at my home, and I chose a Tea Party theme.  This group of friends all met through water aerobics, and even though some have moved on to other fitness centers, we still gather for lunches to celebrate birthdays for the month.  I used my dispenser, which I bought back in the 1970's,  to hold iced tea.  My daughter loaned me a glass dispenser, which I filled with water that was infused with lemon slices and blueberries. 

 I set one table up in my dining room, using my variety of teacups.  We use paper products for ease of clean up. 

 I love using battery operated fairy lights which are hidden by my grandmother's scrunched up lace tablecloth.  I decorated canning jars with lace covered burlap ribbon, and bought chamomile, yellow mums, pink carnations, and aalstroemeria,   from Trader Joe's.  

 This was my kitchen table.

 I also set up a table in my family room, using my late Great Aunt Kitty's beautiful cut- work lace tablecloth.  My dear daughter , and three of her four kids, brought over 10 folding chairs in order that I would have enough seating,  and she helped me set up. 

 Aren't these paper plates and napkins so cute that I found at the Dollar Tree??

On my kitchen island, I used my fabric chalk cloth runner that I made several years ago, and decorated for the occasion.  

Everyone brings a dish to share, and we always have a great variety of food.  First we had our lunch, and later we had dessert with hot tea.  For lunch, we had ham and pimento cheese sandwiches, scones, crumpets with cream and strawberries, spring rolls, that our Vietnamese friend makes, with a peanut dipping sauce, and two kinds of mini quiches.  For desserts, we had mini pizzelles, mini bundt cakes, mini lemon cakes, individual fruit tarts, and a huge layered cake (probably about 14" in diameter!) that our Russian friend and her mama makes.  The mama, who comes to visit for several months at a time, before returning to Russia,  doesn't speak a word of English, but she talks away, and her daughter translates for us.    We also had an assorted variety of teas for everyone to choose from at each of the tables.  These were just some of the desserts that were brought, but the island was full once everyone came!

 One of the ladies brought a whole box of hats that one of her friends had let her borrow, and some ladies wore their own hats, or none at all. We wear name tags because we always have new friends that join.  I was blessed with four assistants that helped wash and dry the 21 teacups, plus a variety of other dishes.  It took me all week to prepare, because I have to do a little each day.  I don't quite have the oomph that I used to!  However, I have to say, the ladies really enjoyed their tea party!

Herbed Cream Cheese Topped Cucumbers and Mini Pepper Appetizers

Yield: Lots
Author: Kitty


  • English Cucumber
  • Mini Multi-Colored Peppers
  • 1-8 oz pkg. cream cheese (I used Neufchatel), softened
  • Assorted Fresh Herbs (I used Rosemary, Basil, Flat Leaf Parsley, Thyme, and Oregano


How to cook Herbed Cream Cheese Topped Cucumbers and Mini Pepper Appetizers

  1. Slice cucumber into 1/2"-3/4" pieces
  2. Clean the mini pepper, and cut off the tops, and devein, and  slice into bite-sized strips.
  3. Chop the assorted herbs of your choosing.
  4. Cream the cream cheese, and add the fresh herbs.
  5. Put the mixture into a piping bag with a star tip, or just cut the end  off of a large food safe bag, snipping off a corner.
  6. Pipe the cream cheese onto the veggies. I garnished some of the veggies with a tiny piece of oregano or thyme.
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Monday, June 3, 2019

My Grandson's High School Graduation

My oldest grandchild, Connor, graduated from high school this past Friday.  He is the first grandchild that I could kiss, hold, cuddle with, and who called me "Nana".  He was the first to spend the night, and to capture my heart.  Where did the years go?  Here he is with his cap decorated, and looking so handsome!  

Here is Connor with his siblings and his Mom, my daughter, Molly.

I'm so proud of the young man that he has become!

Here is Connor with his girlfriend, Rachel.  They'll be heading off in different directions soon, with Connor heading to the Marines, and Rachel off to college.  Best wishes to both of them!

My daughter had a Taco Bar party with all the fixings, for Connor and Rachel.  She is the best hostess!  Molly made a photo album for Connor, and a special letter to her son.  It brought tears to my eyes.  


Here is the cupcake station, all set up for the graduates, and all the friends that came.   Everyone had such a good time, and the kids went swimming.  

Thank you for your visit!  xo

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