Wednesday, June 20, 2018

Bourbon Balls

Just about every Kentuckian hosting a Kentucky Derby Party will serve these delectable Southern bite-sized treats!


      2 sticks butter, softened
      2 lbs. powdered sugar
      1/4 cup bourbon
      1 cup finely chopped pecans (I put pecan halves in a food processor.)

      2 - 12 oz. bags semi-sweet chocolate chips

      2 Tbsp. shortening (I've been known to use butter flavored.)

      86-90 pecan halves for garnishing


1.  Using an electric mixer, mix softened butter with powdered sugar until well blended.
2.  Add bourbon and mix well.
3.  Hand stir in the chopped pecans.
4.  Refrigerate mixture for at least 1 hour.
5.  While mixture is chilling. line 4 cookie sheets with parchment paper.
6.  When mixture is chilled, use a small cookie scoop to guarantee a uniform size of bourbon balls.
7.  Roll each bourbon ball and place on cookie sheets.
8.  Refrigerate bourbon balls.
9.  Melt 1 bag plus 1 tablespoon of shortening.
10. Dip bourbon balls in chocolate and place a pecan half on each ball.
11. Return dipped bourbon balls to refrigerator.
12. Repeat #9-#11 until all balls have been dipped.
* These bourbon balls will keep in a tightly sealed container in the refrigerator for a month.

Sunday, February 12, 2017

Coconut Macaroons


  • 2/3 c. all purpose flour
  • 14 oz. bag shredded sweetened coconut
  • 1/2 tsp. salt
  • 14 oz. can sweetened condensed milk
  • 1 tsp. almond extract
  • 2 tsp. vanilla extract
  • 3 small squares chocolate almond bark
Directions for Cookies:
  1. Preheat oven to 350 degrees.
  2. Line cookie sheets with parchment paper.
  3. Stir flour, coconut and salt together.
  4. Add milk and both extracts. Stir until combined
  5. Drop cookie scoop (2 tbsp. size) of macaroon mix onto parchment paper.
  6. Add more balls of macaroon mix about 1 inch apart on parchment paper.
  7. Wet fingers with water and push down any coconut standing up, so they won't burn during baking.
  8. Bake about 11 minutes. Bottoms should be golden when done.
  9. Cool completely.
Directions for Dipping:
  1. Melt 2 squares of chocolate almond bark according to directions.
  2. Dip bottoms of cookies and put on waxed paper (on counter) to dry.
  3. When finished dipping bottoms, melt 3rd square of chocolate almond bark.
  4. Put melted chocolate in quart size freezer zip lock bag.
  5. Snip corner of bag and drizzle chocolate on top of each macaroon.
  6. Voila....there you have the best tasting coconut macaroons! Enjoy!

Monday, January 2, 2017

Black Eyed Peas


  • 2 cans black-eyed peas
  • 1/4 lb. deli ham, diced
  • 4 green onions, diced ~or~ small yellow onion, diced
  • 1 clove garlic, minced
  • salt & pepper to taste
  • may add chopped jalapeno for a kick


  1. Mix all ingredients in pan and simmer on top of stove at least 20 minutes.

Wanda's Chicken & Dumplings

Bill's sister Wanda has some great recipes that are simple. One of our favorites is her Chicken & Dumplings. This is so easy and so delicious!


  • Chicken (I debone a whole rotisserie chicken.)
  • Family size can Cream of Chicken soup
  • 4 cans chicken broth
  • 4 cans cheap biscuits (I usually get a 4-pack of Walmart's Great Value brand.)
  • Mortons Nature Seasoning (1 tsp. or to your tasting)


  1. Pour soup into pot.
  2. Add almost a full soup can of water.
  3. Whisk in 4 cans chicken broth.
  4. Add Mortons Nature Seasoning.
  5. Add chicken.
  6. Bring to a boil.
  7. Roll each biscuit between two pieces of waxed paper until flat and cut into quarters.
  8. Add biscuits to boiling liquid as you flat and cut them. Continue until all biscuits are in pot.
  9. Stir constantly until biscuits (dumplings) are done. (Taste to make sure dumplings are done.)
  10. Transfer to crock pot with setting on "warm" if waiting to serve.
  11. Enjoy!

Saturday, December 31, 2016

Super Easy (& Delicious) Homemade Doughnuts

Having sleepovers with our four year old granddaughter is so much fun! Madeleine and I have a tradition that involves going through Dunkin' Donuts drive-through in our pajamas as soon as we wake up. She LOVES doughnuts!!! This morning we didn't want to get out of the house (brrr!!!), so we made our morning fun by making these homemade delicious doughnuts.


1 can biscuit dough (8-10 biscuits) ~ I usually get Walmart's Great Value brand. The "homestyle" biscuits work great!
1 quart vegetable oil

2 cups confectioners' sugar
1 1/2 tsp vanilla extract

3-4 tbs hot water

Chocolate Frosting (for dipping after glazing)
3/4 cup confectioners' sugar
2 tbsp cocoa powder
1 tbsp milk (start with 1 tbsp, but may need to increase if not smooth enough)
1 tsp vanilla extract

  1. Heat electric skillet to 375 degrees.
  2. Place 2 paper towels on a wire rack where you will place donuts when they come out of the hot oil.
  3. Set up another wire rack next to the first one for the glazing station. Place a paper towel underneath to catch excess glaze for easy clean up.
  4. Mix glaze ingredients together until smooth. Add more hot water as needed for desired consistency.
  5. Separate biscuits and cut circles in the center of each disk. (I use the cap from my small salt shaker...after I make sure I free the cap from salt.)
  6. Roll each cut out into balls (these are for the donut holes).
  7. Place donuts 2 at a time into hot oil until golden. Flip onto other side and fry again until golden. This should only take about 30 seconds-1 minute for each side.
  8. Scoop donuts out with a slotted spoon and place on paper towel lined wire rack. Repeat the frying process for the rest of the donuts and donut holes. In between each batch, coat the hot donuts in glaze on both sides by dunking each side quickly. Set them on the second bare wire rack to let the excess drip off onto the paper towels underneath.
  9. If adding chocolate frosting, just dip one side of a glazed doughnut halfway into the chocolate frosting and then return to the wire rack to dry.

Wednesday, December 28, 2016

Marinated Mozzarella

1/3 cup olive oil
1 tbsp. chopped oil-packed sun-dried tomatoes
1 tbsp. minced fresh parsley
1 tsp. crushed red pepper flakes
1 tsp. dried basil
1 tsp. minced chives
1/4 tsp. garlic powder
1 lb. block of part-skim mozzarella cheese, cubed


  1. Combine all above ingredients (except cheese) in gallon size ziplock bag.
  2. Add cheese to ziplock bag; turn to coat all pieces.
  3. Refrigerate for a minimum of 30 minutes.

Tuesday, December 6, 2016

Bacon Wrapped Smokies


  • 1 package (16 Oz. Size) Little Smokies Sausages
  • 1 pound Bacon, strips cut into thirds
  • 1 stick butter
  • 1 cup brown sugar, for sprinkling


Preheat oven to 350 F.

Cut the bacon slices in thirds and wrap each smokie with a third strip of bacon.

Place all the wrapped smokies in a single layer in a 9x13 baking dish.

Then melt the butter and mix brown sugar with butter.

Pour the butter/brown sugar mixture over the smokies.

Bake for about an hour or until bacon is nice and crisp.