Affirmations · Bariatric Surgery - My Story · birthdays · desserts · Enough · family · journey · joy · thankful · thoughts · Uncategorized · WLS


Today I turn 53. So cupcakes, chocolate, and wine are all acceptable especially today.

I have earned every year, and happy to be here. No regrets. How do you handle your birthday, with joy…sorry…or denial?


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

No-Bake Triple Berry Cheesecake Bars

I watch The Kitchen every Saturday, and most of the time, I end up making something from the show.  It isn’t always the same, as I modify most of the recipes, but this time it was really close.

No-Bake Strawberry Cheesecake Bars was the original recipe.  You can access it by clicking on the recipe.

Cookie crust:

2 cups shortbread crumbs (I used a box of Girl Scout Cookies – shortbread)

2 tablespoons sugar

1 stick unsalted butter, melted

Cheesecake Filling:

Two 8-ounce packages cream cheese, at room temperature

1 1/4 cups of Triple Berry Frozen fruit

3/4 to 1 cup sugar (this depends on your preference of sweetness and the sweetness of your berries)

1 teaspoon pure vanilla extract

2 teaspoons lemon zest

1 cup Cool Whip

I did have some fresh berries as well, and added them to the bowl with the sugar and lemon zest.  I let them set (at room temperature for about thirty minutes).Crush the cookies, and added the sugar and melted butter and mix together until incorporated.Press cookie mixture into a 9×9 casserole dish lined with parchment paper.  Note:  line the pan on all sides so that it won’t stick when frozen.Place the cream cheese into a blender add the berries, vanilla, and pulse until creamy.  Pour the berry mixture into a bowl, and add the Cool Whip (or whipped topping) by folding in.Pour the berry mixture on top of the cookie crust, and smooth.Place pan in the freezer until set (about 3-4 hours).Remove from pan (again, should have lined the entire pan, but it wasn’t too stuck).Use a warm knife to cut into squares (David did this for me as it was difficult to cut through).The pieces were large, so we ended up cutting them into more of bite size pieces.img_3479These can be stored in the freezer for up to a month (Ziplock container).  And for me, two pieces are the perfect size.

These really are simple, and no heating up the oven! Score!



baking · desserts · Fruit · Uncategorized

Triple Berry Cobbler

Cobbler mixes are a fun way to make something quick and tasty without a lot of planning or work. I had some frozen berries (blackberries, raspberries, and blueberries), and added about 1/2 cup of sugar.I also added zest from a lemon, and some lemon juice.First let me clarify, yes, I used frozen berries and expected them to defrost and get the same results from fresh fruit.  I didn’t the same results as the fruit ended up being a bit more mushy.  However, let it sit, and macerate.Find a good cobbler mix like the Louisiana Fish Fry Cobbler Mix.  I love this because you are truly able to use fresh, frozen or canned fruit.  We can keep it in the pantry and mix something up in a flash.  I forgot to take an after picture.  My old age I suppose.  But if you want to see what one would look like, I had originally posted about the cobbler here.

Happy Friday!  What are you cooking this weekend?


Bariatric Surgery - My Story · desserts · friends · Happys · Uncategorized · WLS

Biscoff Cookie Butter

Y’all. My girlfriend Julie had me taste this, and at first, it was eh.  But then after a couple of weeks, I had to get some. Now I have a small jar, and I am obsessed.

It doesn’t have the protein that I should have (only one gram per two tablespoons), but as a treat this is wonderful. So reminds me of childhood, and of the cookies.

You must taste this, and let me know what you think?  What is your favorite cookie or spread?


Bariatric Surgery - My Story · cake · Cinnamon · desserts · Sweet · Uncategorized · WLS

Cinnamon Roll Cake

This cake is for David, as he is a lover of cinnamon rolls…not WLS or Bariatric friendly!


3 cups flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2 cup milk
2 eggs
2 tsp vanilla
1/2 cup butter, melted

1/2 cup butter, softened
1 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon

2 cups powdered sugar
5 tablespoons milk
1 tablespoon vanilla

Preheat oven at 350 degrees. Mix together the cake ingredients with add the melted butter at last of mixing.Pour into a greased 9×13 pan. Mix together the topping and drop over the top of the cake. Swirl into the cake with the back of a knife.  Bake approximately 30 minutes or until cake is done.While cake is cooking, mix together glaze.  When cake is done, pour glaze mixture over top while cake is still hot, and cool.img_5614Let cool…and serve.I needed to cut in the cinnamon mixture deeper into the batter.  It is good, and David loved it.  Super rich, and full of cinnamon roll flavor.  Note: much better on day two.


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

Blueberry Cobbler

I had several cups of blueberries, and needed to do something with them.  I loved making the Galette’s but wanted to try something different.  I had the Louisiana Fruit Cobbler mix, and blueberries…so I followed the directions for the cobbler.  You can use any fruit, fresh, canned or frozen with their mix. I had fresh, and followed their recommended instructions.For the fruit, 2 cups of blueberries, 1/4 cup of sugar, 1 lemon juice and zest, 1 fresh pear – peeled and chopped.  Let sit for about a hour to let the juices merry.Pour over the batter, bake according to the instructions.  David loved this…super moist, and it was even better served warm with vanilla ice cream!I have to agree.  I don’t like heating up the house in the summer, but for this cobbler, it is a must!  Super yummy.  Definitely tastes like summer.  Note:  not weight loss surgery friendly…but three bites and I was done.Blessings.

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.