I am a chemo angel and I work with children and adults who are going through chemo and radiation. My motto is: Cooking feeds the soul when the spirit is down. I do a lot of baking and cooking and when I do, I pray while mixing ingredients together and when everything is completed. I give thanks that when someone else is hurting, I can do this.
~Sharon A. Mras (aka. TeddyAngel Sharon) of Stevens Point, WI

Angel Fruit Trifle


Photo by Sharon A. Mras

4 cups of cold milk
2 packages (3.4 oz. each) of instant vanilla pudding mix
1 prepared angel food cake
1 carton (8 oz.) of frozen whipped topping, thawed
1 can (20 oz.) of pineapple cubes, drained
1 can (15 oz.) of sliced pears, drained
1 pint of strawberries, sliced
4 kiwis, peeled and thinly sliced
1 cup of fresh or frozen blueberries, thawed

How to Prepare
In a mixing bowl, beat milk and pudding mix on low speed for two minutes. Set aside.

Split the angel food cake horizontally into thirds. Place one layer in a five qt. serving bowl that is nine inches in diameter.

Top with a third of the pudding and whipped topping.

Layer the fruit on top in the following order: pears, kiwi, pineapples, strawberries, and blueberries. Or arrange the fruit however you like.

Repeat the pudding, whipped topping, and fruits layer a second time.

Cover and chill for at least three hours before serving.

I created this recipe after the birth of my first child. He used to say--and still does--that his angel was with him and playing all the time. He thought of her as his great grandmother. In loving memory of his great grandmother Maria, my grandmother, I created this recipe for her.
~Gina Cianfarani of Toronto, Ontario, Canada

Loving Angels Cheesecake

Photo by Gina Cianfarani

1/3 cup of graham cracker crumbs
1 tablespoon of brown sugar
1 tablespoon of butter, melted
1 tablespoon of soften cream cheese
1/4 cup of sugar
1 teaspoon of fresh-squeezed lemon juice
1/4 teaspoon of vanilla extract
1 medium size egg
1 cup of fresh strawberries
1/2 cup of Nutella (chocolate hazelnut spread), melted
1 heart-shaped cake pan (shape is optional)

How to Prepare
Combine graham cracker crumbs, sugar, and melted butter in bowl.

Butter the heart-shaped cake pan. Press the crumb mixture into it.

Bake the pan at 325 degrees F for approximately five minutes, or until the cake is golden brown.

Combine the cream cheese, sugar, lemon juice, and vanilla. Mix on high speed until the mixture is fluffy.

Add the egg and remix until everything becomes a smooth mixture.

Pour mixture over the cooled heart-shaped graham cracker crust.

Bake the cake again at 325 degrees F for 35 minutes. Cool at room temperature.

Top the cake with the fresh strawberries. Pour the melted Nutella over the strawberries.

Chill and Serve. Buon Appetito.

This dessert holds a special spot in my heart because they are the same bon bons I made with my grandmother, who passed away last year, for over 20 years. There are so many stories that date back to these bon bons that I know she would want other girls and their grandmothers to start the tradition of baking together.
~Amy K. Albury of Wellington, FL

Grandma Trudy's Celestial Peanut Butter Bon Bons

Photo by Amy K. Albury

2 cups of creamy peanut butter
1 lb. box of confectioners sugar
3 pkgs. (6 oz. each) of semi-sweet chocolate chips
1/2 cup of margarine
3 cups of Rice Krispies

How to Prepare
Melt the chocolate chips on top of a double boiler.

In a separate sauce pan, melt the peanut butter over low heat so it doesn't burn. Add the margarine and mix together.

In a large bowl, combine the confectioner's sugar and Rice Krispies. Pour butter mixture over the cereal mix. Blend with hands and form into 1/2 inch balls. (Try to pack the balls tightly).

Dip the balls into melted chocolate chips and place the balls on a wax-covered cookie sheet.

Put the pan into the fridge for approximately one hour.