Strawberry Dessert

If you are looking for a great dessert for any occasion, look no further.

This strawberry dessert is so easy to prepare, and...

you can make it a day ahead.

The only thing better than that is the fact that it is absolutely delicious!!!

You will need:

angel food cake

2 blocks cream cheese (softened)

1 cup sugar

8 oz. cool whip

strawberries

strawberry glaze

Begin by tearing the angel food cake into pieces and 

placing in a pretty glass bowl.

You can also make this in a rectangular plastic container 

with a lid if you are planning to take it somewhere to serve.

Beat the two blocks of softened cream cheese, add the sugar, 

beat, add the cool whip and beat some more.

Spread this mixture over the angel food cake in the bowl, 

and then begin slicing and arranging the strawberries 

to cover the cream cheese mixture.

Cover the strawberries with the strawberry glaze.

Chill and then serve.

If you have any leftovers, they will need to be refrigerated.

Delicious...

Enjoy!

Favorite Muffin Recipe

If you are looking for a really good chocolate chip muffin recipe, 

you have come to the right place. 

Just follow this link:

http://www.inspiredtaste.net/22078/classic-chocolate-chip-muffin-recipe/

If you want to see other times that I have posted about these muffins, 

you can follow the link below:

http://littlefamilyinthebigwoods.blogspot.com/search?q=chocolate+chip+muffins

Grape Salad

Once in a while, I get a serious craving for this grape salad.

Sometimes I will make up a batch just for me.

I keep it in the refrigerator and eat it alone or pair it with chicken salad for my idea of a perfect meal.

You will need:

8 oz. pkg. cream cheese, softened

1/2 cup sugar

8 oz. sour cream

1 tsp. vanilla

4 cups red grapes

4 cups green grapes

Topping

1 cup brown sugar

1 cup pecans

 Begin by washing and pulling grapes.

On this day, I only made a small patch for myself and only used red grapes.

In a large mixing bowl, cream the cheese and add the sugar.  I went ahead and added the brown sugar to my mixture, rather than making a topping.  Add the sour cream and vanilla.

 Mix well.

 Stir in grapes and pecans.

You can save back the pecans and use in the topping.

I keep pecans in my freezer year round.

This makes them easy to grab and add to any recipe.

Refrigerate when complete.

This salad will keep for several days and is delicious!

Lenten Roses

More pictures from my brother's yard at his birthday celebration.  These lenten roses just get more and more beautiful each year.

Lenten Roses

Today in the Big Woods, the temperatures are in the teens.  

I am home for a few days because schools are closed due to 

cold and sickness.

I have enjoyed finding a few Lenten roses blooming in my garden, so I thought it was a good time to make a wintertime display.

Freezing Corn

I love freezing corn.

I can't believe I am saying that.

I hated corn season when I was younger.

So, what has changed?

When I was growing up there was just sooooo much corn that had to all be done in one day.  And, it always seemed like it was on the hottest day of the year.  And, it had to be done outdoors.  And, after all that work, you might let the corn scorch on the stove top.

Well, times have changed.  My method for freezing corn is definitely different from my childhood, and it may be different from yours, but I can now say that I love freezing corn.

We purchase our corn locally from a dear friend.  He gathers the corn and sells it to us by the dozen.  I usually purchase 7 or 8 dozen each year.

You can see from the picture the quality of the corn.

It is a very sweet variety of cream and sugar.

My husband does a very good job of shucking the corn and removing as many silks as possible.  He does this in the back of his truck, so he can easily dispose of the shucks when he is finished.

Then, it is my turn to work...

I silk the corn while sitting at my dining table.

Then wash each ear and place on a towel to drain.

I usually trim any bad spots or cut off bad ends before washing.  This corn was so nice, there was very little of that to be done.

I like my corn niblet style, so I cut it close to the cob and then scrape the ear.

Then, I put water to almost cover the corn and begin to microwave for about 8 min. stopping and stirring about every 2 minutes.  I don't have a set amount of time to microwave, I just watch for the corn to turn a bright yellow. 
Next, the corn needs to cool.

I help the corn to cool by placing in ice water and stirring often.  You will notice the different bowls in the above pictures.  That is because while one bowl is cooking in the microwave, I have the other bowl cooling in the sink.

Once the corn is cool, it is time to put it in freezer bags.  I only put about 2 cups in each bag; this amount is perfect for my family.

Be sure to get the air out of the packet and flatten for perfect storage in the freezer.