Author: Marylou Hershberger

Blueberry Oatmeal Muffins

On By Marylou HershbergerIn Recipes1 Comment

My mom has the best oatmeal muffin recipe. It is in our church cookbook (which is still available for sale (hint!). In this day and age of Pinterest, do people still buy cookbooks? I was looking through a new one today with a friend, and the cookbook she was given has a photo on every page. I confess I am a visual junkie because to me that is more appealing!

I am thinking about feature more recipes from our cookbook. It is not a typical Mennonite-cooking cookbook. Some of it is but it is a compilation Continue reading “Blueberry Oatmeal Muffins” →

Jekyll Island at Dusk

On By Marylou HershbergerIn Coastal Georgia, Photography, Wildlife1 Comment

Every full moon I bemoan that I didn’t I didn’t get down to Jekyll to see the moon come up. Over the winter months until time change, it only works out to do this on weekends since I don’t have time to get down after work during the week. Full moon fell on Sunday this month. The best time to get pictures of the moon if you want to capture much of the surrounding area as well, is the night before full moon. The moon comes up approx. 50 min. later every night. Usually, the night of full moon, the moon is coming up just as the sun is finished setting, and darkness is mostly there, except for the moon. If you wait until then, and expose your camera for the moonlight, you won’t see much else. If you Continue reading “Jekyll Island at Dusk” →

2016 Year in Review Part 1

On By Marylou HershbergerIn Coastal Georgia, Florida, Flowers, Photography, Savannah, Spring, Travel3 Comments

At least a little visual of it, anyway. This only scratches the surface of the surface of all that happened last year. I enjoy seeing photographer’s “best of *insert previous year*” photos. I decided to include some of my best and favorite shots of the year, as well as a few other random shots of life.

January

This month began on the beach and ended Continue reading “2016 Year in Review Part 1” →

Cranberry Cheesecake Bars

On By Marylou HershbergerIn Recipes3 Comments

I don’t feel about craisins (dried cranberries) like I do about raisins:

otter-raisins

 

This meme totally cracks me up!!! Everytime I see it I have to snicker. I have a brother who makes this kind of face when he’s describing facebook, bagpipes and okra.

It’s not that I really hate raisins, they’re just not chocolate chips, right? Anyhow, this recipe is about craisins but could also be about chocolate chips. In a different version, that is.

cranberry-cheesecake-bars

Would you believe it, the first “group” photo I took I realized I forgot the cream cheese so I took another. Then after I was halfway through mixing this up and realized I forgot the craisins.

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It’s really a simple recipe. I started with a butter cake mix, added 1 egg, 1/3 cup oil and mixed in mixer until kinda crumby. Add pecans if you’d like. I didn’t but wished later that I had.

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Press into a 9×13 pan either by hand or a roller thingy like this.

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Put into a 350° heated oven and bake for 15 minutes.

Throw a bar of cream cheese, or Neufchâtel, or cream cheese Greek yogurt into the mixer and beat until smooth. I actually used Neufchâtel in this. Add 1 egg, 1/2 cup evaporated milk and 1/3 cup sugar and beat again until smooth.

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Pour over the crust that you have pulled out of the oven (you have pulled it out, right???) 🙂

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Sprinkle a cup of white chocolate chips over the cream cheese layer. Then add 1/2 cup (or more to taste) craisins. Put back into the oven and bake for another 15 minutes.

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The cream cheese layer should be set. Let cool completely and chill before cutting into bars. It’s plenty rich so it’s perfect for a finger food plate. 🙂

 

Cranberry Cheesecake Bars

1 butter recipe cake mix
1/3 cup oil
2 eggs
1/2 cup finely chopped pecans (optional)
1 – 8 oz. cream cheese, Neufchâtel or cream cheese with Greek yogurt
1/3 cup sugar
1/2 cup evaporated milk
1 cup white chocolate chips
1/2 cup craisins (dried cranberries)

Combine cake mix, 1 egg, oil and pecans (optional) and mix in mixer or food processor until crumbly. Press into a 9×13 baking pan. Bake at 350° for 15 minutes. Mix cream cheese until smooth. Add evaporated milk, 1 egg and sugar and mix until smooth. Pour over cake mix layer that has cooled slightly. Sprinkle chocolate chips and craisins over top. Bake at 350° for another 15 minutes. Chill before cutting into bars.

 

Some variations on the recipe include:

Chocolate cake mix
milk chocolate chips

Lemon cake mix
White chocolate chips and/or lemon chips (bulk food stores often carry them)

You can also save some of the cake mix crumbles from the crust mix to sprinkle on top of the chips/cream cheese before baking.

I make this recipe for every bake sale that I help with and there are never any left. I wish there was at least 1 left for me to taste! 🙂