Bariatric Surgery - My Story · desserts · Summer · Sweet · Uncategorized · WLS

Blueberry Galette

Okay —it’s summer time.  I was craving something sweet and not complicated.  I had seen recipes for Galettes or rustic pies before and I thought – simply enough, right?  I had defrosted, frozen pie dough, and unrolled it on a parchment lined baking pan (I added some sprinkled sugar under the pie dough).  Preheated the oven to 425 degrees.  Mix together two cups of frozen blueberries, two tablespoons corn starch, two tablespoons lemon juice, and half cup of sugar.  You will want to drain off the mixture as when it cooks – it will bleed…and you will want to cry.Spoon filling into the middle of the pie crust.Fold, and pinch edges around the the filling.Whisk together an egg, and a tablespoon of water to make an egg wash. Brush it over the folded part of the pie crust.  Sprinkle granulated sugar over it as well.  Add dabs of cold unsalted butter to the filling top – see below.Bake for approximately 30 minutes, then add slivered almonds (if desired) and bake for another 5-10 minutes or until brown.I could have cried…I was able to transfer it to a platter —I felt very accomplished—since you couldn’t actually see my mistake.As you can clearly see from the pictures, mine did leak.  I did NOT drain off the liquid like I should have.  I didn’t think I needed to.  Well, clearly I did!  I added some additional sugar to the top before serving, and served it with whipped cream.

Everyone enjoyed the flavors, and it was yummy!  The crust was a bit soggy…but was soaked with the blueberry juice – so what was not to enjoy?  Right?


Bariatric Surgery - My Story · desserts · fall · German · Recipes · Uncategorized · WLS

Blueberry Streusel Pie

David and I subscribed to the German Box monthly delivery for a couple of months to see what they would send.  We received some different items, but mostly box mixes of stuff I used to love when in Germany.

One of the items they sent was the Kathi German Streusel.   I had a can of blueberry pie filling, and wanted to give it a try.

I followed the instructions on the box.  Although it says to use a spring form pan, I used a pie plate.  But the mix came together really well.Sprayed the bottom with non-stick spray, and pressed in 3/4’s of the mixture to the bottom of the pie plate.I didn’t just want a blueberry pie.  I wanted something a little more German.  I used 1/2 cup of sour cream, an egg, and 1/4 cup of granulated sugar – mixed it together and poured in the bottom of the crust.Then I dropped the pie filling onto of the cream mixture.Again, followed the instructions to use the rest of the streusel mix to the top.Bake at 350 degrees for 45 minutes or until a toothpick comes out clean in the middle.Let cool, and enjoy.  (Refrigerate after completely cool.)

It was so yummy.  As like most German desserts, it wasn’t overly sweet.  The sour cream mixture made it creamy, and cheesecake like but without the density.   I will definitely make this again.  I have Googled where to purchase the cake mix, and hope to get it again before Christmas.


Crock Pot Morning Casserole · desserts · double layer pumpkin pie · GF · gluten free · No Bake Cookies · Recipes · slush · Thanksgiving

Thanksgiving Desserts

Yes, I am very aware of the date…and the lack of posting.  But, I promised these recipes from Thanksgiving, so:

Crock Pot Morning Casserole
1 – 32 oz bag frozen has brown potatoes
1 lb. of bacon diced, cooked and drained
1 medium onion, diced
1 green bell pepper diced
1 1/2 cups shredded cheddar
1 dozen eggs
1 cup milk
1 tsp salt
1 tsp pepper

Place a layer of the potatoes on the bottom, followed by bacon, then onions, pepper, and cheese.  Repeat and end with cheese.  Beat the eggs, milk and salt and pepper together. Pour over the layers, and cover turn on low.  Cook for 10 hours.

***I liked the convenience of this recipe (found on Pinterest).  I will say it is bland, very bland.  I used red bell pepper, and in the future I will use sausage for more flavor.

 Layers before cheese.
 Everything in, and ready to cook.
I said this earlier, I liked this, but it needed more uumph.
I will add dried mustard (like in regular breakfast casseroles), and sausage.
No Bake Cookies (pinterest)
2 cups sugar
1 stick butter (unsalted)
3 Tbsp. cocoa powder
1/2 cup milk
1/2 cup peanut butter
1 tsp vanilla extract
3 cups oatmeal (old fashioned rolled oats, not instant)
Mix the sugar, butter, cocoa, and milk in a medium saucepan.  Bring to boil, and boil for 1 minute.  Add the peanut butter, and vanilla.  Mix quickly until peanut butter melts, then add oatmeal and mix until blended.
Drop by spoonfuls on tin foil (I used parchment), and allow to set and cool completely.
Depending on the drop size, will make 2 to 3 dozens cookies.

 These are highly addictive, and yummy.
Sensational Double Layer Pumpkin Pie
(My mother’s recipe)
4 oz of cream cheese, soften
1 T milk
1 T sugar
1 1/2 cups thawed cool whip topping
1 Keebler Ready crust  (this was the recipe. We ended up making a GF pie crust from Red Mill all purpose, and butter – pre bake.)
1 cup milk 
2 pkg 14 oz jello vanilla instant pudding
1 can pumpkin (16 oz)
1 t ground cinnamon, ginger, cloves (I used pumpkin pie spice – it was nice)
Mix cream cheese, milk and sugar in a large bowl until smooth.  Gently stir in whipped topping.  Spread on bottom of crust. Pour 1 cup milk into bowl.  Add pudding mix. Beat with whisk until well blended (mixture should be thick).  Stir in pumpkin, and spices and mix well.  Spread over cream cheese layer.  Refrigerate a least 3 hours to set. Garnish with additional whipped cream and nuts if desired.
Forgot to take pictures of the process (and I had a helper), but as you can see, 
the crust turned out nice.  It was a yummy, different pie for Thanksgiving.
Slush (this has many different names, but this is what my Mom called it)
1 cup flour (once again, Red Mill All Purpose)
1 stick butter (unsalted)
3/4 cup chopped pecans
1 8 oz cream cheese, softened
1 cup confectioners sugar, sifted
1 8 oz cool whip
2 packages chocolate pudding (you can use any flavor here, but my favorite is chocolate)
2 cups milk
Pecans, and shaved chocolate for topping
9×9 pan – melt butter in pan in a 350 degree oven.  Once melted, add flour and nuts.  Pressed down, carefully, to make the crust.  Bake until golden brown (about 15 minutes).  Cool.
Beat cream cheese with sugar until creamy.  Fold in cool whip.  Spread on the cooled crust.  Mixed pudding and milk (should thicken), pour over cream cheese.  Spread remaining cool whip on top.  Sprinkle with extra pecans and chocolate shavings if you have them.
Once again, no photo’s of the process, but this is as yummy as this looks.
Always, a favorite of mine, and crust turned out just as yummy.
I will say, that with the GF flour, you may want to use 3/4 cup instead of a full cup.  
It was a little doughy for me, but everyone loved it.
So, there you finally have them.  Sorry about the delay, too many things going on, as you are aware.
Jerry Ann
desserts · Recipes · strawberries

Shana’s Strawberry Trifle

My dear kindred spirit made this recipe several years ago for Easter.  It was wonderful, then and now.  She gave me the simple recipe, and of course, I have misplaced it.

I don’t know why this is happening…my mind that is.


Okay –
1 large tub of strawberries, hulled and cut up into bit size pieces.
1 large package strawberry jello – not sugar free.
1 large package of vanilla pudding – follow directions
1 Angel Food cake (I used store bought) torn up into bite size pieces.
1 large tub cool whip or other whipped topping.  

Tear the Angel Food into bite size pieces.  Sprinkle the strawberry jello over the cake.  Keep dry, and stir to coat the pieces of cake.

Layer into a glass dish as follows:

Angel Food cake, vanilla pudding, strawberries, cool whip.  Repeat and top with a few strawberries for decoration.