Hawaiian Pineapple Cheesecake Bars

You don’t have to visit Hawaii to enjoy these wonderful Hawaiian Pineapple Cheesecake Bars. They are truly awesome! A mixture of pineapple, coconut, and cream cheese is absolutely “Hawaiian heaven” to the taste buds. Believe me, you’ll get rave reviews when you serve them!  

Hawaiian Pineapple Cheesecake Bars grandparentsplus.com


Hawaiian Pineapple Cheesecake Bars
Recipe Type: Dessert Bars
Prep time:
Cook time:
Total time:
Serves: 30 bars
  • Crust:
  • 1 cup flour
  • 1/2 cup butter
  • 1/2 cup sugar
  • Filling:
  • 8 oz. cream cheese
  • 2 Tbsp. sugar
  • 2 Tbsp. milk
  • 1 egg
  • 1 tsp. vanilla
  • 1 8 oz. can crushed pineapple, drained well
  • Topping:
  • 1 cup coconut
  • 1 tbsp. melted butter
  1. Combine crust ingredients and pat into a 9″ square pan.
  2. Bake @350 degrees for 15 minutes and Cool
  3. Combine cream cheese, sugar, milk, egg and vanilla. Fold in drained crushed pineapple and spread over cooled crust
  4. Combine coconut and 1 Tbsp. melted butter. Sprinkle on top of the filling.
  5. Bake bars at 350 degrees for 15-20 minutes. (or until coconut is just slightly toasted and filling is set.)
  6. Cool. Place in refrigerator. Cut into small squares with a wet knife.
  7. These bars freeze very well!

Hawaiian Pineapple Cheesecake Bars grandparentsplus.com

While I love chocolate, these are a nice diversion with fantastic flavor. For holidays, decorate with a half cherry.

These are wonderful to make ahead for an occasion as they freeze well. I must confess that sometimes I can’t wait for them to thaw out before I eat one! YUM!

Hawaiian Pineapple Cheesecake Bars grandparentsplus.com


Enjoy these Hawaiian Pineapple Cheesecake Bars anytime of the year! 


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Pumpkin Bread Pudding

Pumpkin Bread Pudding

Do you want something new,  festive, and fun to serve for dessert this fall? Try this Pumpkin Bread Pudding recipe! It satisfies the longing for the pumpkin flavor and is so pretty to serve. This recipe certainly has a “wow” factor, but it is easy to make! This recipe comes from a friend who is a terrific cook.

Pumpkin Bread Pudding grandparentsplus.com



Pumpkin Bread Pudding
Recipe Type: Dessert
Prep time:
Cook time:
Total time:
Serves: <span class=”mceItemHidden” data-mce-bogus=”1″><span></span>12 – 4 oz. <span class=”mceItemHidden” data-mce-bogus=”1″><span class=”hiddenSpellError” pre=”” data-mce-bogus=”1″>ramikens</span></span></span>
<span class=”mceItemHidden” data-mce-bogus=”1″><span></span>Served in <span class=”mceItemHidden” data-mce-bogus=”1″><span class=”hiddenSuggestion” pre=”in ” data-mce-bogus=”1″>individual ramikens</span></span> or custard cups, this recipe is beautiful to serve and delicious to eat!</span>
  • 6 Tbsp. dark brown sugar
  • 1 c. raisins (optional)
  • 1/3 c. bourbon (or hot water)
  • <span class=”mceItemHidden” data-mce-bogus=”1″><span></span>1 (15 <span class=”mceItemHidden” data-mce-bogus=”1″><span class=”hiddenSpellError” pre=”15 ” data-mce-bogus=”1″>0z</span></span>. ) can pumpkin <span class=”hiddenSuggestion” pre=”pumpkin ” data-mce-bogus=”1″>puree</span></span>
  • 4 large eggs
  • 1 cup granulated sugar 1 1/2 c. milk
  • 2 tsp pur vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground allspice
  • <span class=”mceItemHidden” data-mce-bogus=”1″><span></span>Pinch of salt 1 (12 oz.) day old brioche or <span class=”mceItemHidden” data-mce-bogus=”1″><span class=”hiddenSpellError” pre=”or ” data-mce-bogus=”1″>challah</span></span> bread, cut 3/4 inch. cubes</span>
  • Confectioners sugar for dusting
  • Butter to coat ramekins or custard cups
  1. <span class=”mceItemHidden” data-mce-bogus=”1″><span></span>Coat bottom and sides of <span class=”mceItemHidden” data-mce-bogus=”1″><span class=”hiddenSuggestion” pre=”of ” data-mce-bogus=”1″>individual ramekins</span></span> or custard cups with butter and sprinkle each with 1 tablespoon brown sugar and set aside.</span>
  2. Place raisins in and small bowl and cover with bourbon (if using) or hot water to soak 20 minutes or until plump. Drain and set aside.
  3. In a large bowl, whisk together pumpkin, eggs, granulated sugar, milk, vanilla, spices, and salt.
  4. Toss in bread cubes; stir gently to coat and let stand a few minutes. Fold in raisins. Divide among prepared dishes, pressing down to make slightly even.
  5. Bake until center sets and top is golden – 40 minutes.
  6. <span class=”mceItemHidden” data-mce-bogus=”1″><span></span>Remove from oven to slightly cool before <span class=”mceItemHidden” data-mce-bogus=”1″><span class=”hiddenSpellError” pre=”before ” data-mce-bogus=”1″>unmolding</span></span> onto plates and <span class=”hiddenSpellError” pre=”and ” data-mce-bogus=”1″>dus</span> with confectioners sugar.</span>

Pumpkin, eggs, sugar, milk, vanilla, spices, and raisins all ready to go into prepared dishes….

Pumpkin Bread Pudding grandparentsplus.com

I used 12 – 4 oz. ramekins.  Baked for 45 minutes.  Let sit for 5-10 minutes before inverting onto a plate.

If you don’t have ramekins, use a large-size muffin tin. You may have to vary the baking time. 

Pumpkin Bread Pudding grandparentsplus.com

Sprinkle powdered sugar over the individual servings.

Pumpkin Bread Pudding grandparentsplus.com


I know you’ll enjoy this dessert! 


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Chocolate Zucchini Cake

Chocolate Zucchini Cake
Does Chocolate Zucchini Cake count as a vegetable or dessert? Perhaps if you eat it with your meal; it’s a vegetable, but if you eat it later; it’s a dessert! Either way, this recipe is one to use again and again. It is moist, delicious, and doesn’t need frosting! 
If you have a garden and plant zucchini, you know you’re going to need lots of zucchini recipe ideas for using all that a plant produces. This is one recipe idea that can be made over and over again. It is so good! I grate the zucchini and freeze in 2 cup portions so I have it ready to use for baking another cake when needed. A friend gave me this recipe. She found it in an old church cookbook.
Chocolate Zucchini Cake
Recipe Type: Dessert
Author: Old Cookbook Find!
Prep time:
Cook time:
Total time:
Serves: 12-15 pieces
Rich chocolate cake made with grated Zucchini
  • 1/2 cup butter
  • 1/2 cup oil
  • 1 3/4 cup sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1/2 cup sour milk (use regular milk with a tsp. of lemon juice to curdle it or use buttermilk)
  • 4 Tbsp. cocoa pwd.
  • 1/2 tsp. baking powder
  • 1 tsp. soda
  • 1 tsp. salt
  • 2 cups grated zucchini
  • 2 1/2 cups flour
  • Chopped walnuts
  • 1/2 c. cup chocolate chips
  1. Cream together oil, butter, eggs, and sugar.
  2. Add the milk and vanilla.
  3. Add dry ingredients and zucchini.
  4. Pour into greased 9×13 cake pan.
  5. Sprinkle chips and nuts (optional) on top.
  6. Bake at 325 degrees for 45-50 min.

The batter will look like this….

Chocolate Zucchini Cake grandparentsplus.com


It looks light, but don’t worry, it bakes darker.

Chocolate Zucchini Cake grandparentsplus.com


This cake is so moist, rich, and delicious! It’s hard to resist especially if you’re a chocolate lover. 

Chocolate Zucchini Cake grandparentsplus.com


If by chance you have leftovers, it freezes well! 

Now, do you consider this a vegetable or dessert? Hmmm….I wonder….



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Blueberry Cheesecake Dessert

Blueberry Cheesecake Dessert  grandparentsplus.com

How can you go wrong with both cheesecake and blueberries? You can’t, because this Blueberry Cheesecake Dessert is outstanding! I have combined my  Fresh Blueberry Pie recipe with a graham cracker crust, along with an added cheesecake layer. You can make this dessert in an 8×8 pan or make it as a pie. It is a rich dessert, so if you make it as a pie, cut the pieces small! 


16 graham cracker squares, crushed – approx. 1  1/2 cups

1/4 cup. melted butter

3 T.  sugar


Cream Cheese Filling Layer:

12 oz. cream cheese, softened

4 eggs, beaten

1/2 cup sugar


Blueberry Layer:

2 pints fresh blueberries  ( use one for the blueberry sauce and one fresh pint on top of the cooked cream cheese layer)

3 tablespoons cornstarch

1 cup sugar, scant

3 T. lemon juice


Mix graham cracker crumbs, sugar, and melted butter together and press in either an 8×8 pan or a 9 inch pie pan. For the filling, mix the softened cream cheese, beaten eggs, and sugar together and spread on top of crust. Bake 25-30 minutes until center is set. When cool, put one pint of fresh blueberries over the cream cheese layer.

Blueberry Cheesecake Dessert  grandparentsplus.com

Make topping of 1 pint fresh blueberries, sugar, and cornstarch. Mix together and cook, stirring constantly,  until thick. Cool. Pour cooled blueberry mixture over the fresh blueberries on top of the cheesecake layer and chill.

Blueberry Cheesecake Dessert  grandparentsplus.com

Serve the Blueberry Cheesecake Dessert with a dollop of whipped cream.

Blueberry Cheesecake Dessert  grandparentsplus.com




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Buster Bar Dessert (copycat)

Buster Bar Dessert (copycat) grandparentsplus.com

Need a cool treat on a hot summer day? Then, this easy Buster Bar Dessert is just the ticket for you!

I love going to the Dairy Queen and getting a Buster Bar. They are so delicious! Want the same taste, but don’t have a Dairy Queen around? Make this dessert as it really mimics the Buster Bar tasty treat. You’ll love the sweet salty combination of fudge, caramel and peanuts, along with the crunch of the cookie crust, and the cool, creaminess of the ice cream. YUM! It’s a combination that’s hard to beat!

Buster Bar Dessert (copycat)


16 oz.  large pkg. Hydrox or Oreo cookies, crushed

1/4 c. butter

1/2 gallon vanilla ice cream

1  1/2 c.  Spanish peanuts

Fudge Sauce:

1 cup powdered sugar

3/4 cup evaporated milk

1/3 cup chocolate chips

1/4 cup butter

1/2 tsp. vanilla

Want a quick fudge sauce? Use a jar of Mrs. Richardson’s Hot Fudge Sauce

Caramel Sauce-  I use Smucker’s Caramel. I don’t use the whole jar;  just drizzle some over the fudge.

Frozen whipped topping


Mix  crushed cookies together with the butter and pat into a 9 x 13 pan. (save a handful for the top of the dessert)

Freeze until firm.

Spoon slightly softened ice cream over the cookie crumb base. Pack well and place in freezer. This is much easier when you open the carton all the way and slice off sections of ice cream to put over the crust.

Fudge Sauce:

Combine powdered sugar, milk, chips, butter, and boil for 8 minutes, stirring constantly. Remove from head, add vanilla and cool.

Sprinkle peanuts over ice cream and pour cooled fudge sauce over all. ( or jar of Hot Fudge sauce) Drizzle with the caramel sauce, too. Return to the freezer.

Spread whipped topping over the top and sprinkle with cookie crumbs. Cover with aluminum foil and freeze.


Buster Bar Dessert (copycat) grandparentspllus.com

Yes, just like a Dairy Queen Buster Bar!

This dessert is hard to resist!

Serves 12-15

Buster Bar Dessert (copycat) grandparentsplus.com

Enjoy!  (I know you will)


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Peach Hazelnut Bars

Take a crunchy oatmeal crust along with a peach-hazelnut flavored center and you have  wonderful Peach Hazelnut Bars that you’ll absolutely love! They are light and very flavorful along with quick and easy to prepare. It takes only 20 min. of prep to make these bars.  Now, if you happen to have any leftover, they freeze well, too!

Peach Hazelnut Bars grandparentsplus.com


1 1/2 cups all-purpose flour

1 tsp. baking powder

1/2 t. salt

1 cup brown sugar

1 1/2 cups quick-cooking rolled oats

1/2 tsp cinnamon

3/4 cup butter

18 oz. jar of peach preserves (or approx. 2 cups)

3-4 tablespoons hazelnut syrup (coffee flavoring)

Chopped hazelnuts or pecans (optional)


1 1/2 c. confectioner’s sugar

3-5 tablespoons hazelnut coffee creamer

Chopped pecans


Mix dry ingredients together and stir in oats, sugar and cinnamon.

Cut in butter until crumbly

Pat 2/3 of crumbs in a 9×13 cake pan

Spread Peach Preserves mixed with hazelnut flavoring over the crust

Sprinkle with remaining crumbs

Bake in oven at 375 degrees for 30-35 min

Cool slightly and mix glaze together

Drizzle glaze over slightly warm bars and top with chopped pecans or hazelnuts (if desired)

Cool completely and cut into bars –  Approx 2 1/2 dozen bars

Peach Hazelnut Bars   grandparentsplus.com

I know you’ll love these bars!

Peach Hazelnut Bars  grandparentsplus.com



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Snowball Cake

Having a party with a winter theme? This Snowball Cake is showy and delicious! Everyone will wonder how you did it! The recipe I used is found on allrecipes.com. I included two variations and the links to the recipes. I’ll, also, explain how I’ve varied the recipe a bit.

Snowball Cake grandparentsplus.com

I like both the chocolate and angelfood versions. The chocolate version has a hidden cream cheese surprise, while the angelfood version is lemon-pineapple flavored.These two versions of the Snowball Cake will not only impress your guests with the presentation, but with the taste! They look hard, but I promise they’re easy to do!

The angelfood version is much lighter, but both have a “wow-factor”!


I’ll show you both versions…..

Click on the link for the complete recipe of each version!

Snowball Cake Chocolate Surprise Version…..

For this Snowball Cake, I followed the recipe except for two exceptions. First, I didn’t bake it in the bowl that I mixed it in. I poured it into another bowl which I sprayed with non-stick cooking spray. It came out so much easier! Second, I used a different frosting.

The directions are very easy. You mix the chocolate cake mix according to the package directions. Next, add the cream cheese mixture right in the middle of the batter and bake.

For the frosting, I used a pint of whip cream and 1 package of instant vanilla pudding or instant chocolate pudding instead of the whipped topping and coconut. I whipped the cream and pudding together until it formed peaks and then iced the cake. The frosting is a creamy color and not white, but I liked the flavor better. Also, I left out the coconut as several guests preferred it without that addition. It still made a great looking cake and was impressive to serve.


Snowball Cake  grandparentsplus.com

Add cream cheese mixture to the center of the batter. No mixing, just place it on top of the cake batter. Don’t worry, it works!


Snowball Cake  grandparensplus.com

 We used this version as our Jesus birthday cake at Christmas. My granddaughters decorated it with cherries and cut green leaves from some fruit flavored gummy snacks. The girls wanted  baby Jesus in the middle so they made a bed of hay (corn flakes) and added a baby (two mini marshmallows with eyes from a toothpick dipped in blue food coloring and a mouth from the red food coloring). The halo was a Cheerio!


Snowball Cake  grandparents.com


The second version uses angelfood cake and is much lighter in calories. 

Snowball Cake I 

I , also, changed it just a bit. 


Snowball Cake grandparensplus.com

 This is the store-bought cake and how I lined the bowl with parchment paper.

Snowball Cake  grandparentsplus.com

 For the mixture, I substituted Sugar Free Lemon Jello, 1  3/4 cups boiling water and 1 cup of pineapple juice drained from the can of pineapple plus 1 tsp. of lemon juice. After cooling a bit, I added the drained pineapple. When starting to thicken, add the whipped topping. I eliminated their amounts for sugar, water, lemon juice and unflavored gelatin.

Snowball Cake grandparentsplus.com

 Add cake and pineapple-lemon mixture in four layers. I did 1/4 cake and 1/4 mixture. It is very important to let this set in the refrigerator for at least 24 hours before removing from the bowl. When set, invert onto a serving plate, peel the parchment paper off, frost with whipped topping, and decorate. Return cake to the refrigerator to keep cool. Again, we decorated it without the coconut. Either way, it looks fantastic! 

Snowball Cake   grandparentsplus.com

So delicious! 


Snowball Cake   grandparentsplus.com

 The cake slices easily for serving! Light, lemon-pineapple, and luscious! 

Snowball Cake grandparentsplus.com


This cake would be great in the summer, too. Just don’t mention the “snowball” name! 

Snowball Cake grandparentsplus.com

 Won’t your guests be impressed? While the presentation will draw Ooh’s and Aah’s, they will love the taste, too!



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Merry Cherry Bars

If you want a quick, easy, colorful and delicious cookie bar, this is for you! The Merry Cherry Bars are an old recipe of my mom’s that I changed a bit. They look so colorful on a Christmas cookie plate! No need to drop or roll cookies, but simply bake them in a pan, ice, and cut!

Merry Cherry Bars   grandparentsplus.com


These bars are crisp like a cookie, but you bake them like a bar.They are so simple!


1 cup sugar

1 cup margarine

1 tsp almond extract

1 egg

2 cups flour

1/4 tsp salt

Generous 1/2  cup chopped red candied cherries  (you buy these in the baking aisle) You can also use maraschino cherries. Be sure to pat completely dry with a paper towel before adding to your dough…

Generous 2/3 cup chopped red and green M&M’s


Glaze: 1 cup powdered sugar, 1/4 tsp. almond extract, and 5-6 tsp. warm water



Mix sugar, margarine, almond extract, and egg.

Stir in flour and salt

Add chopped Candied Cherries to the batter

Press into an ungreased jelly pan. (a bit of flour on your hands keeps the dough from sticking to you)


Merry Cherry Bars  grandparentsplus.com

Press dough into ungreased pan.


Chop M&M’s and sprinkle over the top and press into dough.

Merry Cherry Bars  grandparentsplus.com

Press chopped M&M’s into the dough.


Bake at 300 degrees for 27-30 minutes.

Cool slightly. While warm, cut the bars, but do not remove. Cool completely in the pan.

When completely cooled, drizzle with glaze consisting of 1 cup powdered sugar, 1/4 tsp. almond extract and 5-6 tsp. of warm water. Glaze should be runny enough to drizzle over the bars.

When frosting is set, remove bars.

Using a spatula, lift bars from pan.

I cut the bars on a diagonal. This looks pretty, but you do lose some small triangles along the edges. My family, however, gobbles those up and I serve the pretty diamond shapes to guests!

Merry Cherry Bars  grandparentsplus.com

Now, I need to share a story about my baking Christmas cookies when my kids were in Jr. High and High school. I would always bake cookies early and freeze them for Christmas time. My kids would find them in the freezer (whenever I left the house) and soon they were gone! One year, they couldn’t find them. At Christmas, I brought out the full containers of cookies and they asked, “where were the cookies? We couldn’t find them!”

My secret was to place the containers in the trunk of my car. When I left home, I smiled to myself as the cookies were safely with me. I could just imagine my kids hunting all over. We live in a northern climate so they stayed frozen the entire time. We had a good laugh at Christmas when I brought them out! I was able to outsmart my teenage kids!


Merry Cherry Bars  grandparentsplus.com


These Merry Cherry Bars freeze well, too! (you might want to place them in the trunk of your car – HA!)




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Cereal Cookies

This recipe for Cereal Cookies is an easy one. It’s one way to use up any left over crispy rice cereal you may have on hand. It’s the cereal that gives it a crunch while the coconut gives it a chewiness. There are two variations for this recipe. One uses plain crispy rice cereal and the second variation uses cocoa crispy rice. Pictured is the second variation. 

Cereal Cookies   grandparentsplus.com


This is an “anytime cookie” as you can use any color sprinkles or none at all. Vary the colors for the season, or plain is good, too! 




1 cup white sugar

1 cup brown sugar

1 cup margarine

1 cup oil

1 egg

1 tsp. vanilla

1 tsp. cream of tartar

1 tsp. soda

1 tsp. salt

1 cup quick cooking oatmeal

1 cup coconut

1 cup rice crispy cereal

3 1/2 cups flour



Mix all ingredients and drop dough (small walnut size) on greased cookie sheet.  Add sprinkles if you wish. Press down with glass dipped in sugar. 

Bake 7-9 minutes at 350 degrees

When done, let cookies set on tray for a couple of minutes before placing on rack.

Recipe makes 60+ cookies!


If making a chocolate variation (as in picture), use a cocoa crispy cereal and add 2 tablespoons cocoa powder.

Cereal Cookies   grandparentsplus.com





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Fresh Peach Pie

Fresh Peach Pie (No-Bake)

Peaches are in season and this Fresh Peach Pie (no-bake) is one I always make this time of year. It is an easy recipe, too. I use an Oil Crust or as my mother called it, “Fresh Fruit Pie Crust”. The recipe for the crust is found on my Fresh Blueberry or Strawberry Pie post. The crust is one that doesn’t require rolling out.

Fresh Peach Pie grandparentsplus.com

Use ripe and juicy peaches for this pie. The glaze coats each piece and enhances the wonderful peach flavor! Not a morsel of this pie will be left, I guarantee. Invite friends over or pie for you may just each the whole thing yourself!


1 baked pie crust- 9 inch

6-8 or so (depending on size) fresh peaches, peeled  – Don’t peel ahead as they will turn dark without the sauce.

1 cup sugar

1 cup water

2 Tablespoons cornstarch

3 Tablespoons Jello (orange) or 1 Tbsp. of Peach flavor and 2 Tbsp. of Orange


Put sugar, water and cornstarch in a saucepan and bring to a boil while stirring.

When boiling, remove from heat and add the Jello. ( I often use 1 Tablespoon of Peach Jello and                   2 Tablespoons of Orange) . Using all Peach flavored Jello gives it less color, but you can adjust that to your liking.


Fill baked pie crust with pealed, fresh peaches – don’t be skimpy!

Fresh Peach Pie grandparentsplus.com

I dip my peaches for 30 sec. in boiling water and then peel them. It goes so fast that way. Just the skin comes off and a bit of the pink remains on the peach for a pretty looking pie.

When cooled, drizzle sauce over the fresh peaches covering them completely.

Fresh Peach Pie grandparentsplus.com

Refrigerate for 5-6  hours or until set.

Fresh Peach Pie grandparentplus.com


My husband can hardly wait for peach season! This Fresh Peach Pie is one of his top 3 favorite pies!

Fresh Peach Pie grandparentsplus.com



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Best Valentine Cookies! – “Flavor Cookie”

Best Valentine Cookies - Flavor Cookies  grandparentsplus.com

I am not kidding!

This is the best cookie! It is not just a sugar cookie. It has a wonderful cherry-almond flavor! You won’t eat plain sugar cookies again!

I usually save this recipe just for Valentine’s Day because of its red color and wonderful flavor.  I started making these when my kids were young and they have eagerly anticipated that these cookies would “show up” every Valentine’s Day since then!

When they went to college, I sent a package of them to each one of my kids on Valentine’s Day.

When they got married, they still wanted the cookies. One year, I thought, ” Well, they are getting older and they probably don’t care about getting them.” Wrong!

They called on Valentine’s Day and asked, “Where are the cookies?”

Guess I can’t stop sending them each year. Now they’re married with children and they still want those cookies! It has become a tradition!

 I’m sharing the recipe so you can start the tradition in your family, too!


Flavor Cookies

1 cup butter

1 cup sugar

1 (3 oz) package Cherry jello

3 eggs

1 tsp. almond extract

3 cups flour

1 tsp. Baking Powder

1/2 tsp. salt

Mix and chill overnight. Roll out like a sugar cookie on a floured surface.

I use a pastry cloth and a rolling-pin cover. The dough never sticks! When done, just shake the flour outside and roll the cloth together and place in plastic bag in the freezer! This way, it won’t mold or spoil. Just take out and use again the next time!

"Flavor Cookies" a family favorite! Cherry almond flavor!

Flavor Cookies with cherry almond flavor! Awesome!

Bake cookies on an un-greased pan at 375 degrees for 8 minutes (larger cookies) – 7 minutes (smaller cookies)

Cool completely and frost


1 cup powdered sugar

2 t. cherry juice ( from maraschino cherries) or use milk and red food coloring

2 tsp. light corn syrup

1 tsp. almond flavoring

Mix and add more corn syrup and cherry juice to get the right consistency.

Frost cookies and let dry!

Makes about 5-6 dozen depending on size of cookie.

Best Valentine Cookies! Cherry almond flavor!

Best Valentine Cookies!
Wonderful cherry almond flavor! Delicious!

These are also good with other flavors of Jello, but the Cherry gives it the most flavor! Try lime and make shamrocks! Almond flavoring doesn’t go with lime, however, so leave it out.  Don’t use strawberry as it doesn’t give enough color or flavor! These would also be good at Christmas, but I have so many cookies that I make at Christmas that I just save this one for Valentine’s Day! It makes it special!

Best Valentine Cookies  "Flavor Cookies"   grandparentsplus.com

What are your Valentine traditions?




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Fruit Fling (Salad or Dessert)

I’m not sure whether to call this Fruit Fling recipe a salad or dessert. The original recipe calls it a salad, but it tastes like a dessert. Either way you serve this, you’ll love it.

The name is a bit of a tongue twister. Say it 5 times quickly and you’ll know what I mean. This is one of my mom’s recipes so don’t know where it originated or how it got its quirky name!

The Fruit Fling goes together so quickly and makes a large bowl full! This is more than a family can eat. If you are taking this to a potluck or have a large gathering, make the whole recipe, otherwise, cut this in half and you’ll have more than plenty for your family. For extra color, add more strawberries or blueberries on the top before serving.

Fruit Fling (salad or dessert)

Fruit Fling

1 – 16 ounce vanilla yogurt

12 oz. frozen whipped topping – thawed

2 pkg. ( 3.4 0z.) vanilla instant pudding

1 can 20 oz. crushed pineapple – DRAINED

Strawberries, blueberries, either or both!


Mix yogurt, crushed pineapple, whipped topping and pudding by hand.

Add fresh strawberries, blueberries or both!

Place in refrigerator until served

For a full recipe, I used 1 quart of strawberries, quartered, and 1  1/2 pints of blueberries.  (vary amounts to your liking)

Before serving add additional fresh fruit on top!

Fruit Fling (salad or dessert) www.grandparentsplus.com

 Would you serve this as a salad or dessert?


Phyllis (Oma)

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