Perfectly Light and Lemony Dessert for Spring ~

More than half a century has passed,

and yet each spring, when I wander

into the primrose wood and see the

pale yellow blooms, and smell their

sweetest of scents...for a moment

I am seven years old again and

wandering in the fragrant wood.

~ ~ Gertrude Jekyll

~ ~ ☆ ☆ ~ ~ ☆ ☆ ~ ~

 I remember my grandmother's house as a young girl,
it was like a wandering path through blooming flowers...a series
of surprises with fragrances that sooth, fragrances that delight
and fragrances that have lingered and left an impression on my heart.

My grandmother (dad's mother) was amazing in her flower garden,

it seemed like everything she grew was bright and beautiful.

I remember her petunias over everything else, gorgeous full blooms 

 graced her backyard walkway, and till this day,

 petunias grace my window boxes in memory of my dear, lovely grandmother.

Soon enough my window boxes will once again be showing off their beauty,

awe...the glory of spring.

Spring has finally arrived, though we still have snow banks surrounding our home
and when springtime arrives I'm eager to try new desserts out on my husband,
desserts that require no baking with hot ovens.
Well...I've got a wonderful dessert that is perfect for springtime

and I wanted to share its goodness with you.

This Philadelphia No-Bake Lemon Chiffon Cheesecake

is out of this world light and delicious with springtime written all over it!

I was given a Kraft Recipes magazine by a dear friend and this recipe was in it.

My dear friend Dixie had my name for Stephanie's Christmas ornament exchange

and we have become fast friends.

This dear lady sends me the happiest mail!

Boxes chocked full of joy and goodness, and for no special reason at all,

just because she has a BIG loving heart. ♡

If you have any special occasions coming up this spring,

then you may want to add this to your menu,
because I'm telling you, its wonderfully delicious!

☆ Philadelphia No - Bake Lemon Chiffon Cheesecake ☆
This recipe is from Kraft Recipes

What you will need ~

28 square shortbread cookies finely crushed (about 1 3/4 cups)

5 Tbsp. butter, melted 

3/4 cup angel flake coconut toasted, divided

3/4 cup boiling water 

1 pkg. (8oz) lemon flavor gelatin 

1 cup ice cubes

1 pkg. (8oz.) Philadelphia cream cheese, softened 

1/4 cup sugar

2 tsp. lemon zest

1 tub (8oz) cool whip ~ whipped topping (about 3 cups) thawed, divided

Make it ~

Combine cookie crumbs, butter and 1/2 cup coconut; 
press onto bottom and up side of 9 1/2 - inch tart pan with removable bottom.

Refrigerate until ready to use.

~ I used mini pie pans so I could share two with my dear Stephanie 
who was in need of some deliciousness. ~ ❤

Add boiling water to gelatin mix in medium bowl; 
stir 2 minutes until completely dissolved. Add ice; stir until melted.

Beat cream cheese, sugar and lemon zest in large bowl with mixer until blended. 
Gradually beat in gelatin. 
Add 2 cups (about 2/3 of tub) cool whip; whisk until blended.

Pour into crust.

Refrigerate  4 hours or until filling is firm.

Remove cheesecake from side of pan just before serving.

Top with remaining cool whip and coconut. 

Extra Special  garnish with lemon wedges.

Enjoy this perfectly light and lemony dessert as you enjoy spring!

"O taste and see that the Lord is good"

Be lovely!
Debbie

For Goodness' Taste ~

Where oh where has September gone?

 We have had a great September, warm sunny days

with a mixture of rain, some good rains at the beginning of the month.

I have enjoyed sitting on the deck surrounded by such beauty.

The squirrels have entertained me while they have

gathered their pine cones then frantically running to their homes

stashing them away for what I hear is going to be a hard winter.

These squirrels are amazing ~ they go to the very top of the pine trees, 

which by the way are 60 feet and above in height ~ knock the pine cones to the ground 

and carry them off to their underground homes.

It took me a few years before I realized that all the pine cones on the ground 

were the work of the squirrels for their food.

I can remember years back hearing the squirrels squawking 
when I was out raking them all up

not realizing they were telling me OFF for tossing out their food supply.

I have since learned NOT to touch those pine cones too soon.

I stand amazed at the busyness of these cute little critters,

it's non stop with them and the work load that they have for survival seems unending.
While they do not take all of the pine cones they knock down,
they do take most of them.
They will take the ones that are coated with sap
leaving the rest for me to clean up when the snow arrives, or leave them until Spring.
I have learned to give them plenty of time for gathering.

God's Word speaks of being slothful and watching these

little guys causes me to ponder on those verses.   

I try and teach my grandsons concerning being slothful

using God's creation as their example.

Anyways... those days of lounging around on warm sunny days

will soon be coming to an end.

October for the most part here in the mountains is not the prettiest,

in fact, it's rather drab. 

The leaves have mostly changed, fallen to the ground and been raked up,

with the exception of those pine cones of course.

We are in between the nice weather and the beautiful snow.
So, I will be taking some time during the ugly season 
and fly out for a visit with my mother.

HIP HIP HOORAY!! 

As of this week I have completed my 20 visits of therapy.
A few weeks ago it looked as if I would need extra visits, 
but my therapist is quite pleased with my progress; therefore,
 I have graduated and will be doing all my exercises without assistance.
Knowing I have something foreign in my body
 that must be exercised, stretched and well taken care of 
motivates me to be faithful. Actually, my knee lets me know when it needs looked after.
So I believe this is a great time to enjoy a little Arizona sun 
and precious time with my dear mother.
"Travel and change of place impart new vigor to the mind"
~ Seneca ~

~ ~ ☆ ♡ ☆ ♡ ☆ ~ ~

While I am away I thought I would leave my dear husband with a stash of his own,

chocolate chip cookies, his favorite!

Over the 39 years that we have been married I have tried many a chocolate chip cookie recipe

and have found this one to be my favorite.

I'd like to share it with you.

Chocolate Chip Pudding Cookies

1 Cup (2 sticks Butter softened)
3/4 Cup Brown Sugar
1/4 Cup White Sugar
1 small package instant vanilla pudding mix
2 Eggs
1 teaspoon vanilla extract
2 1/4 Cups all Purpose Flour
1 teaspoon Baking Soda
1 Package (12 oz) chocolate chips
Any flavored chips are great ~ I added some white chocolate chips to this batch

Preheat oven to 375° 
Beat the butter, both sugars, pudding mix, eggs & vanilla in a large bowl.
Beat until creamy and fluffy.
Slowly mix the flour & baking soda.
Stir in the chocolate chips.
Drop by Tablespoon onto parchment paper on a cookie sheet.
Bake for ONLY 9-10 minutes, remove from the oven, let cool and enjoy. 
I believe it is the pudding mix that makes these cookies so delicious,
though they are not necessarily a soft cookie, they do stay moist longer.
Enjoy!

~ ~ ☆ ♡ ☆ ♡ ☆ ~ ~

"Make it a rule to yourself to thank and praise
God for everything that happens to you"
~ Merlin Carothers ~

Joy!
~ Debbie ~