Canberry White Chocolate Cheesecake – Quick & Easy


1 sleeve Graham crackers crushed
2 Tbls sugar
1 stick unsalted butter melted
Combine and press into deep dish pie pan or spring form pan
Bake at 350 for 5 minutes and cool completely

Combine 1 can sweetened condensed milk and 1 8oz pkg room temp cream cheese. Blend until smooth. Add 1 Pkg white chocolate pudding mix. Blend til smooth. Add 1 package Craisins or off brand dried cranberries. Fold in 8oz cool whip.

Spread in cooled crust and chill. Before serving sprinkle with a few cranberries and grated white chocolate


Biscoff Cookie Trifle – Quick and Easy Dessert

My brother-in-law, Chuck introduced me to a FABULOUS cookie! It’s called Biscoff. I had never heard of them, nor had I tried one before. According to their website, “Biscoff is the name given to the traditional Speculoos biscuits in North America. It’s derived from the combination of words Biscuit and Coffee, simply because their caramel flavor and crisp texture make these cookies the perfect accompaniment to a cup of coffee or espresso drink.”

Biscoff Cookie Package

I found the cookies at Kroger, and Chuck told me that he found them at our local Wal-Mart too.  When I brought them home, my husband Mark and I were instantly fans of this cookie! The caramel flavor, the touch of cinnamon (barely perceptible yet there) made me think about making a dessert using the cookie. Of course, I thought of a trifle. Random thought: I don’t know why I’m so infatuated with trifles lately, but it’s part of my random process, so I’m embracing it until the next thing catches my attention.

Biscoff Trifle Step 1First, I lined a glass bowl (since this was an experimental recipe, I didn’t get out the big trifle bowl) with biscoff cookies. Next, in a medium mixing bowl, I combined 1 can of sweetened condensed milk (14 ounce can) and an 8 ounce package of softened cream cheese. Beat until it’s smooth. Then add 1 package (3.3 ounces) White Chocolate Pudding Mix. Beat until smooth, and let sit for 10 minutes.  Carefully fold in 8 ounces of whipped topping (like Cool Whip)

Trifle Filling


Spoon 1/3 of the filling mixture into the bowl that you lined the sides and bottom with the Biscoff cookies. Drizzle the filling with your favorite caramel ice cream topping.


Biscoff Trifle Step 2


Continue layering the filling, caramel topping and cookies until you get to the top. Spread with a thin layer of whipped topping. In a food processor or using a plastic food storage bag and rolling pin, crush about 8 cookies and sprinkle over the top layer of the topping/caramel layer.

Biscoff Trifle FinishedI apologize for the poor quality of the photo of the finished product. This was a first-time experiment that was highly dubbed as a “keeper” and a MUST repeat! From beginning to end, the prep time was about 10 minutes total. I chilled it for about an hour before we just HAD to try it. You’ll get rave reviews for this quick and easy dessert.

Recipe Recap:


  • 2 packages Biscoff Cookies
  • 1 14 ounce can sweetened condensed milk
  • 1 8 ounce package of softened (room temp) cream cheese
  • 1 3.3 ounce package of Jello White Chocolate Instant Pudding
  • 1 8 ounce tub whipped topping (defrosted)
  • Drizzles of Caramel Ice Cream topping


  • Combine sweetened condensed milk and cream cheese. Beat until smooth. Beat in the pudding mix until smooth. Set aside for 10 minutes and fold in the whipped topping.
  • Line glass bowl on sides and bottom with Biscoff cookies
  • Layer filling and caramel drizzles with cookies in 3 even layers
  • On top layer, spread a thin layer of whipped topping and 8 crushed cookies.
  • Chill for at least 1 hour before serving.

Please come back and comment after you try this recipe. It is FANTASTIC! I would love your feedback.




Triple Chocolate Brownie Trifle

Triple Chocolate Brownie Trifle

Decadence at it’s finest!

Bake brownies in a 9×9 pan from a recipe or box of your choice & cool completely. Cut into 1″ squares.

Mix 2 envelopes of Dream Whip (I use the Always Save dry whipped topping for a third of the price) and 1 cup of milk until stiff peaks form. Set aside.

Mix 3 cups of milk with 2 packages of White Chocolate Pudding Mix 

Fold in 1/2 of the whipped topping to the pudding mix.

In a double boiler, mix 1 package (12 oz) semi-sweet chocolate chips and 1/3 cup heavy cream, keeping the heat VERY low, stir until chips are melted & cream is mixed in.

Shave 1/2 cup white chocolate and set aside.

In a trifle bowl, layer brownies, chocolate sauce, pudding, whipped topping & white chocolate shavings. You can also add a sprinkle of Heath Toffee Bits to each layer if you like them.

I warn you now, this is VERY rich, but scrumptious!

Triple Chocolate Brownie Trifle

EASY Chicken Fettucine Alfredo

Chicken Fettucine AlfredoFor some reason, my camera is NOT cooperating lately, and my pics are poor quality)

Chicken Fettucine Alfredo

How many times have we gone to Italian restaurants and scanned the menu, only to order this favorite staple? Here is a quick and EASY way to make this at home from scratch. So many jarred Alfredo sauces have an aftertaste, or a “twang” as my husband calls it. The beauty of this meal is that you can even use leftover chicken and it’s still great!

  • 2 pounds boneless chicken (oven roasted, grilled, rotisserie, pan seared, braised, slow cooker, whatever blows your skirt up!) prepared by the method and seasoning of your choice
  • 1 pound of fettucini noodles
  • 1 pound of frozen broccoli and/or cauliflower (you can omit this, but if you’re trying to sneak in some veggies, this is a perfect way to do it!)
  • 1 stick of unsalted butter
  • 1/2 cup all purpose flour
  • 1 cup Parmesan cheese (I like to use a blend of parm, romano and asiago cheeses)
  • 1 (12 oz) can of evaporated milk
  • 12 ounces of 2% OR whole milk
  • 1 tsp lemon juice
  • 1 tsp garlic powder (not garlic salt)
  • 1 tsp onion powder
  • Salt & pepper to taste
  • In a large saucepan, bring 3 quarts of water to a rolling boil. When water is at a rolling boil, add 1 Tbls salt and 1# of dry noodles and 1 pound of frozen veggies, if desired.
  • In a 3 quart saucepan, melt 1 stick of unsalted butter
  • Over medium heat, whisk in 1/2 cup of flour, garlic & onion powder
  • Slowly add in the can of evaporated milk, whisking constantly
  • When the mixture begins to bubble, reduce heat to medium low
  • Add the 1 cup of grated cheese(s), whisking constantly
  • When cheese is incorporated into the rue, add the remaining milk, whisking until the desired consistency
  • Stir in 1 tsp lemon juice
  • When noodles are cooked al dente, drain fettucini and frozen veggies and rinse with cold water.
  • Serve chicken and sauce over a bed of noodles and veggies (if you chose to include them)



Chicken Fried Rice

Chicken Fried Rice

Chicken Fried Rice Recipe

One of my favorite Chinese take-out recipes is now a simple, and currently frequent part of my kitchen repertoire. It is a big relief that I now have another simple and easy recipe for my selective appetite husband.


4 cups of cooked rice (Note: I sauteed 2 cups of plain, white rice in 2 Tbls butter and 1 Tbls olive oil, then added 1 tsp chicken base, 1 tsp onion powder, 1 tsp garlic powder, and 1/4 tsp ground ginger, then added 4 cups of water. Bring to a boil, reduce heat to low and cover until rice is tender. Fluff with a fork.)

4 boneless, skinless chicken breasts, cubed into bite size pieces

1 large (softball size) or 2 medium onions, diced

In large, deep skillet (I actually prefer a dutch oven) Heat the following:

  • 2 Tbls Olive Oil
  • 1 Tbls Butter

Add 1/2 cup of frozen carrots, and sautee in the heated oil & butter mixture (medium heat) for about 5 minutes.

To the cubed chicken, coat with 1 Tbls vegetable oil, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp salt, pinch of black pepper.

Add the coated chicken to the heated oil and butter mixture and sautee while tossing, about 3 minutes. Add the diced onion, and continue to sautee until onion is tender.

Add 2 cloves finely minced or grated garlic to the chicken mixture, sautee another 2 minutes.

Add 1/2 cup of frozen peas, and the cooked rice. Stir well, reduce heat and cover.

In a small bowl, whisk together 3 eggs

In medium skillet coated with cooking spray, pour half of the eggs in, salt and pepper to taste, cook (like a crepe) and turn to cook the other side.

Repeat with the remaining eggs, and cut both  portions into small pieces.

Add cut eggs to chicken and rice mixture in skillet.

Stir in 4 Tbls Soy Sauce and serve.




More Cookies!

Mocha Mint Cappuccino Cookies

Warning: These are addictive!           Click for printable recipe

Preheat oven to 375
In large bowl, whisk together:
  • 2 1/4 C. all purpose flour
  • 1 tsp baking soda
  • 1 tsp salt 

Cream together:
  • 2 sticks unsalted butter
  • 3/4 C. granulated sugar
  • 3/4 C. packed light brown sugar

When thoroughly creamed, add:
  • 2 eggs, 1 at a time
  • 1 C. melted white chocolate chips
  • 2 Tbls milk

When the liquid ingredients are completely combined, add the dry ingredients to the wet ingredients in 3 parts. 
Stir in 1 bag of Andes Creme De Menthe baking chips. 
Cover and refrigerate at least 1 hour.
Scoop chilled dough onto ungreased cookie sheets and bake 8-11 minutes at 375. Cool on a rack. When completely cool, store in an airtight container.