The original MTNMAMA

Monday, April 28, 2014

Fresh Berry Cheesecake Shooters


Fresh Berry Cheesecake Shooters


12 whole Graham Crackers (the 4-section Rectangles)

2 packages 8 Ounce Cream Cheese (I used 1/3 less fat Cream Cheese)

1 can Sweetened, Condensed Milk

Fresh Berries


Put the graham crackers into a ziplock bag and smash them with a rolling pin until they're fine crumbs.

Spoon a teaspoon of graham cracker crumbs into the bottom of a mini "shooter" glass or any pretty glass of your choice.

(Note: Mix 2 tablespoons melted butter into the crumbs if you'd like them to be a little more moist.)

Add cream cheese and sweetened condensed milk to bowl of an electric mixer fitted with the whisk attachment and whip them together until fluffy.

Fill a pastry bag or zipper bag with the filing. Snip off the end and pipe a dollop over the crumbs in each of the glasses filing a little less than half of the glass at this point.

Top with another teaspoon of the graham cracker crumbs.

Fill the remainder of the glass with the cheesecake filling mixture.

Top with fresh fruit of your choice. I used blackberries, raspberries and blueberries.


I found these adorable little "shooter" glasses on the clearance rack at Marshall's last week. They were perfect for this dessert. I wish I had another set but there was only one box left.


How cute are these little brownie desserts? I made an ordinary brownie mix and put them in my bar cookie pan. That way everybody gets four crusty edges (My favorite part of the brownie). I piped on chocolate fudge frosting and topped with a fresh raspberry. I found these cute little bar cookie papers at Marshall's too. My lucky day!! They make them look so fancy....and that makes them taste better too. Who would think this was a plain brownie.....?!!!


I am trying to label all my quilts this year. I haven't always been good at doing that. This label turned out well and matched the quilt. I love using my embroidery machine to make my labels.


Happy Trails,
Mtn Mama


Sunday, April 27, 2014

Stash Report Sunday- Week 17


Week 17 - Sunday Stash Report, April 27, 2014

Used this Week: 26 yards

Used year to Date: 41 yards

Added this Week: 0 yards

Added Year to Date: 0 yards

Net Used for 2014: 41 yards

My number is high because I haven't reported in almost 7 weeks.

Here's what I have finished in that time:

My secretary retired so this quilt was queen size for her.

I made two big block log cabin quilts for baby showers. They were identical except for the backing and binding.

This was for a wedding gift to a sweet couple that are friends to my daughter and son-in-law.


I am giving this baby girl quilt at a shower this week.

Whew!!! Now what shall I start???

I have been working in the yard and planting so maybe I won't start another project this week. It is spring here in Tulsa and everything is coming alive....I love being outside and a part of it!!

Miss Ella loves playing outside at Nana's house. We climbed trees on Friday.

Happy Trials,

Mtn Mama


Monday, April 14, 2014

Easter Egg Cupcakes

 Easter Egg Cupcakes

 Today I got to spend the morning with Miss Ella baking in the kitchen.  We had so much fun!!  I had seen these cute cupcakes on the Duncan Hines website last week and was itching to make them. You can find the original version of these beauties here.  Thank you to Hello Cupcake for your creativity and for sharing with us.  You can follow Hello Cupcake here.

Directions for the Easter Egg Cupcakes:
  • 12 unfrosted Moist Deluxe Devil’s Food Cake Mix cupcakes baked in white paper liners
  • 12 honey graham crackers
  • 2 cans (16 ounces) Classic Creamy Vanilla Frosting
  • Green, yellow, orange, blue, purple, and pink food coloring
  • 2 tablespoons each mini and regular white, pink, green, and blue decorations

  1. Tint 2 cups of the frosting light green. Spoon 1 1/2 cups of the light green frosting into a zippered plastic bag. Tint 1/2 cup each of vanilla frosting pink, light blue, light purple, orange, and yellow. Spoon 2 tablespoons each into zippered plastic bags. Press out the excess air in each of the bags, seal, and set aside.
  2. Using a serrated knife, trim the graham crackers into an egg shape 3 1/2 inches long and 2 1/2 inches wide. Snip a small corner (1/4 inch) from the bag with the 1 1/2 cups of green frosting and pipe a small dollop on top of each cupcake and place a graham cracker on top, pressing down to secure. The cracker will hang over the edge of the cupcake. Freeze the cupcakes for 10 to 15 minutes to set.
  3. Place the remaining 1/2 cup of each tinted frosting into a separate microwavable bowl. Working with one color at a time, microwave the frosting, stirring frequently, until it is the texture of lightly whipped cream, 20 to 30 seconds. Holding a chilled cupcake by the paper liner dip the graham cracker into the melted frosting to coat, turn right side up and let stand. Continue with all of the cupcakes and graham crackers making two eggs of each color.
  4. Snip very small corners (1/8 inch) from the bags with the 2 tablespoons of frosting. Pipe decorative dots, lines, and dashes on top of the frosting-coated crackers. Using the bag with the 1 1/2 cups of light green frosting, pipe dots of frosting around base of each egg always pulling the peak away from the egg (be sure to cover any exposed cupcake).
  5. While the frosting is still wet add candy decors to create decorative pattern.

I found cutting the graham crackers into the egg sizes were not hard.  You just had to use a sharp knife and take your time.

Stacks of graham cracker "eggs"

Add a dollop of icing to the top of the cupcake and place the egg in the center.  The "egg" is suppose to be bigger than the top of the cupcake.

Be sure and place the cupcakes in the freezer for the allotted time. This makes sure the "eggs" don't come loose when dipping the the icing.

Don't the pretty spring colors make you feel alive after this long, hard winter.   A Garden plate full of  Happy cakes!!!

I used a "Spring Time" collection of colored sugars and sprinkles to decorate the "eggs".  They were lots of fun to make .

I sent this large tray with my BFF to her mentoring moms group tonight.  So much fun to share!!

I also baked my favorite honey wheat bread today and sent a couple of loaves along with the cupcakes.

What a fun day in the kitchen with Ella!!  I hope these cupcakes inspire you like they did me.   My special cupcake below is going to be a great baker someday just like her Mama, Nana, and Grammy.  It's never too young to be in the kitchen with someone you love!!

Happy Trails,

Mtn Mama

Friday, April 11, 2014

Pizza Pepperoni Rolls

Homemade Pizza Pepperoni Rolls

Last week I was on a "roll" and made these twice for different occasions. They are easy to make and transport. Everyone loves them because they are a delicious "all in one" sandwich that is easy to eat. Believe me there are never any leftovers.

I had my first "Pepperoni Roll" over 40 years ago when I first went to college. My roommate was from a town about 30 minutes from our school which was very "Italian". She would bring these delicious homemade rolls back with her on the weekend. Now in Clarksburg, WV the rolls are homemade with wonderful Italian bread and filled with stick pepperoni. That's it.....and it is delicous. Over the years I had tweeked my recipe and now I fill mine with sliced Turkey Pepperoni, shredded Mozzerella Cheese, and a tablespoon of sauce. I also servce the sauce on the side to "dip" the rolls into as you eat them.

Let's make some....

Pizza Rolls

For this recipe I used the dough recipe from the Six Sister's Stuff cookbook. You can find it here :

After the dough is made divide into twelve equal pieces. I do it by halving the dough, then halving each get the idea. That gives you equal pieces ....more or less.

Gather you filling ingredients. You can use whatever you like....just remember not to put too much in the roll or it will leak when baking...which may or may not be a bad thing...ooozing cheese is one of my favorite things!!!

Now we are ready to make our rolls.

Take your indiviual piece of dough and strech and flatten it out so it can be filled. Not too thin.

Place about a tablespooon of sauce in the middle of the dough. Do not go out to the edges or it will be to messy to close. I make my sauce from crushed tomatoes, garlic, Italian seasoning and minced onions. You can use jarred sauce or make you own favorite.


Continue filling with pepperoni and cheese.

Pull edges of dough to the center and make a ball. Making sure all the goodies are tucked inside.

Turn the roll over so the seam side in underneath and place on a greased cookie sheet. Repeat till all rolls are made.

Turn oven on to 400 degrees. I left my rolls to rise for 15 minutes while the oven was preheating.

Before baking I brushed my rolls with an egg wash. That is 1 egg beaten with 2 TBSPS water in a small bowl. This gives the rolls a glossy finish which is beautiful. I also sprinked the tops of my second batch with "Pizza Seasonings". I had grinder in my pantry and decided to use it. It had Italian herbs and sea salt in it. It worked great!! Be creative....I did!!

First batch with smooth tops.

Second batch with Pizza seasonings on top. Both were delicious!! I liked these the extra flavor.

After the Pizza rolls were cooled I packed them up in my handy basket and took them to my daughter's house where they were having a "Fence Raising". There were lots of hungry people there and the rolls were devoured in no. time. As I said before I heated the remaining sauce and served it along side the rolls for dipping.

Believe me when I say this recipe is a winner!! Hope you try it and let me know how it works for you!! Great in the can help make them too.

Spring has come to Tulsa finally!! My favorite little girl and I spent yesterday afternoon exploring the park by the river.

Happy Trails,

Mtn Mama


Saturday, April 5, 2014

Peanut Butter Bars - No Bake!!!

Homemade Peanut Butter Candy Bars

What could be better than a no bake peanut butter and chocolate bar that tastes like a Peanut Butter Cup ?? I don't know but I am in LOVE with these bars!! From start to eating is less than 1 1/2 hours and that includes the 1 hour of chilling time in the fridge!!

I found this recipe in my Six Sister's cookbook. You can find it at I love their recipes. I often tweak them to my liking but I used this one "Straight UP"!! Hope you will try it too!!

What's not to love? Peanut Butter, butter, powdered sugar and graham cracker crumbs!!!

And of course chocolate...good milk chocolate from Ghirardelli!!

No Bake Peanut Butter Bars

1 cup Butter, melted

2 cups Graham Cracker Crumbs

2 cups powdered sugar

1 cup plus 4 TBSPS Peanut Butter, divided

1 1/2 cups milk chocolate chips

In a medium bowl, mix together melted butter, graham cracker crumbs, powdered sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.

In the microwave, melt the chocolate chips with the remaining 4 TBSPS peanut butter at 50 percent power, stirring every 30 seconds until melted and smooth.

Spread over the peanut butter layer.


Refrigerate for at least 1 hour before cutting into squares. Makes about 16 bars.

This recipe will be my new "go to" for a quick dessert. They taste just like the real deal peanut butter cup candy.

A Day at the Zoo with Ella and her mama.....both seem to be having lots of fun!!

This week Ella was "first" in line to feed the giraffe at the zoo. Ella is pretty intent on feeding this one her special "leaves" that you get from the zookeeper. Life is so full of new surprises when seen through the eyes of a child!!

Thank you Lord for opening our eyes to your wonders so that we may see your world anew through "childlike eyes". May we always give you credit for all the wonders of your creation!! AMEN!

Happy Trails,

Mtn Mama