Monthly Archives: November 2016

Holiday Recipe~Stuffed Sweet Peppers 

This recipe was submitted by my new sister by marriage!! ❤️ 

Thanks Jacinda

— Stuffed Sweet Peppers —
1 bag of mini sweet peppers (they vary in size within each bag, use the largest size pepper, you will likely only need half the bag)

1 8oz package cream cheese, cubed

1/2 roll of hot breakfast sausage

1 small onion, chopped

4 oz grated cheddar jack or cheese of preference 
Preheat oven to 425 degrees.
Cut the stem ends of each sweet pepper off, and dice any salvageable portions then set aside to add to mixture later.

Slice Sweet peppers in half – length wise – and remove any seeds.

Spray baking dish with cooking spray and lay peppers evenly along the bottom of baking dish.
Brown 1/2 lb hot sausage in large skillet and drain.

Lower the empty skillet temperature to medium/low heat

Return drained sausage to pan and add cubed cream cheese.

Add remaining diced sweet pepper, onion, salt and pepper to preference.

Cook over medium/low heat until cream cheese is melted thoroughly.  
Spread mixture over peppers and top with grated cheese.

Bake covered at 425 degrees for 20-25 minutes. 

Dream Catcher 3:20

Cassie Nations 

Holiday Recipe~Pumpkin Fluff Dip

Today’s Featured #HolidayDessert #Recipe is PUMPKIN FLUFF DIPMix 1(15oz) pumpkin, 

1pkg (3.4oz)Jell-O Vanilla Flavor Instant Pudding mix

1 tsp pumpkin pie spice in a large bowl. 

Whisk until blended

Stir in 1 tub(8oz) thawed Cool Whip 

Refrigerate 1 hour. 

Makes 32 servings. 

Serve with Ginger snap cookies or cinnamon graham crackers.

I’ve had this and it’s amazing!!
Dream Catcher 3:20

Cassie Nations

Holiday Recipe~Grandma Nannie’s Fluffy Cheescake 

This was a Holiday favorite at our house. It will never taste the same as my Grandma Nannies but it’s yummy lol. Hers was made with love. ❤️

Todays Featured #HolidayDessert #RecipeMy grandma Nannie’s Fluffy Cheescake

Grandma Nannies Fluffy Cheescake


2 cups of graham cracker crumbs

2 Tbs of sugar

6 Tbs butter, melted

6 ounces lemon Jell-O gelatin2 cups of boiling water

8 ounces of cream cheese

12 ounces evaporated milk, chilled(Milnot)

1. Mix Graham cracker crumbs, 1 Tbs sugar, and melted butter
2. Press Graham cracker crumb mixture into the bottom of a 9″x13″ pan
3. Mix lemon Jello with 2 cups boiling water until Jello is dissolved
4. Add Cream cheese to Jello mixture, breaking cheese up with a potato masher or the beaters of an electric mixer.
5. In a chilled bowl (glass or metal work best) whip with electric mixer chilled evaporated milk with 1 tablespoon sugar until small peaks form. (Getting peaks to form is much easier if the bowl and milk are cold.).
6. Add Jello mixture to evaporated milk and continue to beat until well blended
7. Pour over Graham cracker crust.
8. Chill until firm

Dream Catcher3:20 

Cassie Nations 

Holiday Recipe~Crock Pot Coco 

I have drank this and it’s sooo yummy!!! 

Todays Featured #Holiday #Recipe is for Crock Pot Coco by Nadja..
2 Cans of sweetened condensed milk

1 cup of Hershey’s coco

15 cups of water

2 teaspoons vanilla

1/8 teaspoon of salt

combine all ingredients in crock pot and heat to desired temp.

serve with your favorite toppings or by itself…!!!!

Dream Catcher 3:20

Cassie Nations