Another Comforting Dessert

Here at the ranch, we're enjoying a few glorious days of moderate temperatures and low humidity. The kind of weather that has us throwing open the windows and spending a lot of time outdoors. 

Baby wrens are learning how to fly.

And this mulberry tree that we've never seen fruit on before is suddenly bursting with berries.

Even an afternoon rain shower can't make us head inside. Peaceful. Relaxing.

BTW, that's the mulberry tree with the ladder beside it. Hubby has been picking the berries. They're very tasty, though I don't think we can gather enough to do anything with. 

With temps in the 80s though, I wasn't about to turn on the oven. Even for comfort food. Fortunately, comfort food doesn't always come out of the oven. The pantry and fridge can play well together to come up with a satisfying treat.

Whether you call it Cherry Yum-Yum, Cherry Delight or some other name, this easy dessert is a classic. The best part is that the ingredients could very well be in your fridge or pantry right now.

• 1 3/4 cups crushed graham cracker crumbs
• 1/3 cup sugar, plus 1 tablespoon
• 1/4 cup melted butter
• 1 envelope Dream Whip
• 1/2 cup milk
• 1 tsp vanilla, divided
• 8 oz pkg cream cheese, softened
• 1 can cherry pie filling

Mix crushed graham crackers, 1 tablespoon sugar and melted butter in medium bowl, then pressed evenly into 9x9 baking dish.

Mix the Dream Whip with milk and 1/2 tsp vanilla in medium bowl. Mix on low to blend, then beat on high for 4 minutes, until peaks form.

Set aside.

In a large bowl, beat softened cream cheese, 1/3 cup sugar and the remaining 1/2 tsp vanilla.

Add Dream Whip to cream cheese mixture and mix on low to medium, until completely mixed.

Spoon over crust.

Spread evenly.

Spoon pie filling over that, taking care when spreading so as not to disturb the cream layer.

Cover with plastic wrap and chill for a minimum of 3 hours, or overnight.

 That's some good eatin' right there. I like that it's not super rich. And the tang of the cherries with the cream is one of my favorites.

Our delightful weather had us washing windows all weekend. Inside and out. It's a chore I gladly procrastinate on, but I sure do love the results. 

What's keeping you busy? Chores? Writing? Kiddos?

Three time Carol Award finalist Mindy Obenhaus is passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. She lives on a ranch in Texas with her husband, one sassy pup, countless cattle, deer and the occasional coyote, mountain lion or snake. When she's not writing, she enjoys spending time with her grandchildren, cooking and watching copious amounts of the Hallmark Channel. Learn more at mindyobenhaus.com

Revisiting a Simple Dessert

Since I've got nothing new to share with y'all today, I went back into the archives and found not only adorable newborn baby pictures, but a yummy classic dessert--Cherry Yum Yum. Let's have a look.

Mindy here, fresh off the heels of ten-day visit with our brand new granddaughter, where I, hopefully, helped her and her mama adjust to their new life together. 

If you've ever had children, you, no doubt, remember those first days at home with your newborn. The joy of getting to know one another, adjusting to each other's schedules... Not to mention the sleepless nights. Fortunately, Grammy's an early riser, so she took advantage of some sweet time the baby while Mom got some much-needed rest.

But before I left, we took time to celebrate my SIL's birthday and one of his favorite things is Cherry Yum Yum.

Personally, I think that's a rather strange name for a dessert, but I wanted to make the boy happy.

Actually, this recipe has been given a few other names over the years. It's been around for a while and is so easy to make. The hardest part is waiting for it to chill.

To make it, you will need:

• 3/4 cup butter or margarine, melted (1 and 1/2 sticks)
• 3 cups graham cracker crumbs, divided
• 2 packets Dream Whip (Yes, they still make that stuff!)
• 1 cup milk
• 8 oz. cream cheese, softened
• 3/4 cup sugar
• 2 cans cherry pie filing

Mix melted margarine and 2 1/2 cups graham crackers together and press into the bottom of a 9x13 baking dish.

Beat Dream Whip and milk until soft peaks form.

In a separate bowl, blend cream cheese and sugar.

Add cream cheese mixture to Dream Whip.

And mix until smooth and creamy.

Spread over the graham cracker crust.

Top with pie filling and remaining graham cracker crumbs and put in refrigerator for a minimum of 3 hours or overnight.

Tried and true. Simple and delicious. 

The SIL was one happy camper. However, I think the creamy filling might have tasted even better with a SECOND 8 oz. brick of cream cheese added. I'll have to try that next time.

On my drive back home, I couldn't help noticing how winter had settled over the Texas landscape.

And while there's no pretty snow to look at, the land is at rest. That time between harvest and new growth. Think about that. Don't we all need some time like that?

I have to say, after all the chaos of 2017 and the frantic rush to get into the big house before the holidays, it was nice to have some time away. A time to be still and stare into the face of one so pure and completely innocent.

Unspoiled by the world.

Life in its purest form.

Goodness, a yummy dessert and an adorable baby. I don't know about you, but that just about makes my day. 

So what's going on in your world these days?

Three time Carol Award finalist Mindy Obenhaus lives on a ranch in Texas with her husband, the youngest of her five children and two dogs. She passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she's not writing, she enjoys cooking and spending time with her grandchildren. Learn more a mindyobenhaus.com.