Thursday, December 29, 2011

Winter Luncheon Menu:

Pineapple Cheese Spread w/crackers:


2 - 8 oz. pkgs. cream cheese, softened
1 tsp. seasoned salt (I use Lawry's brand.)
1 small can crushed pineapple, undrained
1/4 cup green pepper, finely chopped
2 green onions, finely chopped
1/4 cup pecans, finely chopped
assorted crackers


1. Using a mixer, blend together cream cheese and seasoned salt on high speed until fluffy.
2. Add pineapple, green pepper, onions and pecans and blend well on low speed.
3. Cover and place in refrigerator at least 4 hours before serving (overnight is even better).
4. Serve with crackers.

Cheese Potato Soup:

3 cups chopped potatoes
water (enough to cover potatoes
1/2 cup celery slices
1/2 cup grated carrots
1/4 cup chopped onions
1 teaspoon parsley
1/4 teaspoon salt
pepper to taste
2 chicken bouillon cubes
combination of 1 1/2 cups milk & 2 Tablespoons flour
1/2 lb. Velveeta, cubed

Ham Croissanwiches:

Place thinly sliced (or shaved) deli ham on a divided croissant. Put croissanwiches on cookie sheet and cover with foil. Warm in oven. To make it easier, microwave croissanwiches instead.



1 Romaine heart, chopped
1 cucumber, sliced
2 hard-boiled eggs, sliced
bacon bits (found on salad dressing aisle)
1/4 cup shredded cheddar
10-12 cherry tomatoes, halved
ranch or bleu cheese dressing (or dressing of your choice)

1. Lay lettuce on a large serving platter.
2. Sprinkle the toppings in rows across the top of the lettuce.
3. Serve dressings on the side.

Chocolate Chess Pie:

1 small can evaporated milk
1 1/2 cups sugar
3 Tablespoons cocoa
1/2 stick butter (or margarine), melted
2 eggs
1 teaspoon vanilla
unbaked pie shell

1. Preheat oven to 350 degrees.
2. Mix all ingredients and pour into unbaked pie shell.
3. Bake for 30-45 minutes.
4. Cool before serving.

Monday, December 26, 2011

Peanut Butter Pretzel Bites

If you like peanut butter balls and chocolate covered pretzels, I think you will enjoy these Peanut Butter Pretzel Bites . I have seen this recipe several places online, and I am not sure which website I used for the recipe. However, Megan did a nice job displaying how mine turned out, so I am sharing her blog with you. I am anxious to check out her other recipes. These are so easy to make, and I can't tell you how many requests I got for the recipe at my Christmas Cookie Exchange a couple weeks ago. Here's my version of Megan's recipe.

1 cup creamy peanut butter
2 tablespoons softened butter
1/2 cup powdered sugar
3/4 cup brown sugar
chocolate Almond Bark


1. Line a baking sheet with wax paper and set aside.
2. With electric mixer, beat peanut butter and butter until combined.
3. Scrape down bowl, add sugars and beat until combined. You should be able to roll the mixture into balls without sticking to your hands.
4. If needed, add more powdered sugar until you reach a consistency that is easy to roll.
5. Roll the mixture into small balls, about 1 teaspoon of mixture for each ball, and place on prepared baking sheet.
6. Sandwich the balls between two pretzels and place in the freezer for 30 minutes.
7. Melt the chocolate according to package instructions.
8. Dip each pretzel bite halfway into the melted chocolate and place on the prepared baking sheet.
9. Chill in refrigerator until chocolate is set.

Easy Chocolate Thin Mint Ritz Crackers Cookies

If you like the Girl Scout Thin Mint cookies, you will love these Easy Chocolate Thin Mint Ritz Crackers . Six Sisters' Stuff Blog has some great recipes. You should check out this blog! Here is my version of their cookie:


1 pound chocolate Almond Bark
1/2 tsp mint extract
28-30 Ritz Crackers
Optional ~ crushed candy cane or red & green icing


1. Line cookie sheet with wax paper.
2. Melt chocolate in a microwave-safe dish according to package instructions.
3. When chocolate is completely melted, stir in 1/2 tsp. mint extract.
4. Dip Ritz Crackers into chocolate.
5. Tap off excess chocolate.
6. Lay crackers on wax paper to cool.

You can leave them plain or garnish with crushed candy cane. This cookie is also cute when drizzled with red and green icing. I usually leave the cookie plain.

Mama Sherri's Easy Sugar Cookies

I cheat to make these cookies, but they are so pretty, so cute and I must say so tasty!

2 pkgs. Betty Crocker Sugar Cookie Mix
2/3 cup butter, melted
2 eggs
4 tablespoons all-purpose flour
1 tub ready made vanilla frosting
white chocolate Almond Bark
M&Ms, sprinkles or nonpareils for decorating
cookie cutters of your choice


1. Preheat oven to 375 degrees.
2. Mix cookie dough per instructions on package for "cutout cookies".
3. Cut cookies into shapes of your choice.
4. Bake cookies per package instructions.
5. Cool cookies completely.
6. Put frosting in microwaveable bowl and microwave 30-60 seconds, until it becomes thin and runny.
7. Color frosting with color of your choice.
8. Dip front side of cookie in frosting, and let harden. (I usually put the cookies on a paper towel to allow the frosting to harden.)
9. Decorate cookies with melted Almond Bark. (I put the Almond Bark in a quart Ziploc freezer bag and snip a corner, so the piping comes out smoothly for decorating.)
10. Put decorations of your choice on the cookies before the Almond Bark hardens.

Snowman Oreos

These little fellows are adorable and fun to serve during the winter months. Thanks to The Idea Room for sharing this awesome idea!


Double-Stuffed Oreos
white chocolate Almond Bark (or any white dipping chocolate)
mini chocolate chips
candy corn


1. Melt chocolate.
2. Dip Oreo in melted chocolate.
3. Place candy corn on dipped cookie for snowman's nose.
4. Please mini chocolate chips on dipped cookie for eyes and mouth.

Rolo Pretzel Bites

These Rolo Pretzel Bites are easy and fun to serve during the holidays!


Bag of mini pretzels (I use the Christmas tree pretzels during the holiday.)
Bag of Rolos, unwrapped
Halved Pecans


Preheat oven to 350 degrees. Place pretzels on an ungreased cookie sheet. Place unwrapped Rolos on top of pretzels and bake for 3 minutes. You don't want them too melted. Remove from oven and push pecan half (or M&M) halfway down into the melted Rolo.

Wednesday, December 21, 2011

Nikol's Garlic Bruschetta

This bruschetta is amazing, and it is SOOOO GOOOOOD! I just love All Recipes because I always find great recipes there. I only make the 5-star recipes because there are so many to pick and choose from. I hope you enjoy this simple and delicious bruschetta too!


3 tablespoons olive oil
2 tablespoons balsamic vinegar
3 tablespoons chopped fresh basil
2 cloves garlic, minced
7 roma (plum) tomatoes, chopped
salt and ground black pepper to taste
1 sourdough baguette, cut into 1/2 inch thick slices
1 (4 ounce) package semi-soft cheese with garlic and herbs (such as Alouette®)


1. Whisk together the olive oil, balsamic vinegar, basil, and garlic in a bowl. Stir in the chopped tomatoes; season to taste with salt and pepper. Cover; place in the refrigerator to marinate for 20 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Spread the bread slices in a single layer on a large baking pan.
3. Bake in the oven until golden, about 10 minutes. Remove to cool on a wire rack.
4. When the bread is cool, spread the semi-soft cheese evenly over each slice. Using a slotted spoon, spoon some of the tomato mixture over each slice.

Sunday, December 18, 2011

Cracker Barrel Hashbrown Casserole

This is a copycat version of the hashbrown casserole at Cracker Barrel. It is a compliment to breakfast or dinner. It is a treat at our house on Christmas morning.


2 lbs frozen hash browns
1/2 cup margarine or 1/2 cup butter , melted
1 (10 1/4 ounce) can cream of chicken soup
1 pint sour cream
1/2 cup onion , peeled and chopped
2 cups cheddar cheese , grated
1 teaspoon salt
1/4 teaspoon pepper


1. Preheat oven to 350°F.
2. Spray an 11 x 14 baking dish with cooking spray.
3. Mix the above ingredients together, place in prepared pan and bake for 45 minutes or until brown on top.

Thursday, December 15, 2011

Eggnog Truffles

I enjoy serving these Eggnog Truffles during the holidays. I hope you enjoy this recipe too.

My simplified version...


•1 pound white baking chocolate, divided (I use Almond Bark.)
•4 ounces (1/2 package) cream cheese, softened
•1/4 cup confectioners’ sugar
•1/4 teaspoon ground nutmeg
•1/4 teaspoon rum extract
•ground nutmeg (for sprinkling)


1. Melt 8 ounces of the chocolate as directed on package.
2. Beat cream cheese, confectioners’ sugar, nutmeg and extract in large bowl with electric mixer on medium speed until well blended and smooth.
3. Add melted chocolate; beat until well mixed.
4. Cover and refrigerate 4 hours or until firm.
5. Shape into 24 (about 3/4-inch) balls, and place on wax paper-lined cookie sheet.
6. Refrigerate until ready to dip.
7. Coat only 12 truffles at a time. Melt 4 ounces of the remaining chocolate.
8. Dip 1 truffle at a time into the chocolate, and return to wax paper-lined cookie sheet.
9. Sprinkle truffles with nutmeg.
10. Repeat with remaining 4 ounces chocolate and remaining truffles.
11. Refrigerate 1 hour or until chocolate is set.
12. Store truffles in refrigerator up to 1 week.

Makes 2 dozen.

Oreo Truffles

This is seriously one of the easiest recipes I have ever made. It requires only three ingredients.

1 pkg. Oreo cookies (regular, NOT double-stuffed)
8 oz. bar cream cheese, softened
Dipping white chocolate (I use Almond Bark.)


1. Crush cookies into fine crumbs. (I use my food processor.)
2. Use electric mixer to blend cookie crumbs with cream cheese. Be sure they are well blended.
3. Roll cookie crumb/cream cheese mixture into 3/4" - 1" balls.
4. Melt chocolate per package directions.
5. Dip balls into melted chocolate and place on waxed paper lined cookie sheet.
6. Refrigerate until hardened.
7. Store in tin in refrigerator.

Red Velvet Cake Truffles

These Red Velvet Cake Truffles were popular at my very first Cookie Swap Sunday afternoon. What a perfect truffle at Christmas time.

My simplified version...

yield: about 4 dozen


1 9x13 pan of red velvet cake, baked and cooled
1 can (16 oz) prepared cream cheese frosting
1 lb candy coating (white chocolate, dark chocolate, or both)~I use Almond Bark found at Walmart in the baking aisle.
red sugar sprinkles


1. Crumble the red velvet cake into a large bowl. You want it to be in small pieces, but don't work it so much that it starts to get gummy and stick together. Fine crumbs is what you want.
2. Add about three-quarters of the cream cheese frosting. Don't add all the frosting at once, in case the cake is very moist and the full can is unnecessary. Start out stirring them together, but eventually you're going to use your hands to really work the frosting through the cake. Make sure it is evenly moistened, and there are no dry patches. Ideally, the cake should be very moist and hold together if you squeeze a ball of cake between your fingers, but you don't want it to be wet or greasy. If the cake mixture is still a bit dry, add more frosting to get it to the desired consistency.
3. Portion out and form the cake into generous 1-inch balls.
4. Place the balls on waxed paper-covered baking sheet.
5. Refrigerate them for 3-4 hours until they're cold and firm, or freeze them for about 45 minutes in the freezer.
6. Take them out of the refrigerator or freezer and let them sit on the counter briefly while you melt the candy coating. They should be cold when you dip them, so they hold together, but if they're really frozen, that causes the candy coating to develop cracks as it hardens. So, cold-but-not-freezing is the temperature you're looking for!
7. Melt the chocolate per package directions.
8. Dip the balls in the melted chocolate and return the truffles to the waxed paper.
9. You can store the truffles in an airtight container in the refrigerator for up to a week.

Monday, December 12, 2011

Chile & Cheese Spirals

This Chile and Cheese Spirals recipe from Real Mom Kitchen makes a delicious and decorative appetizer for Christmas gatherings. I find it better after the filling has time to season.


•4 ounces cream cheese, softened
•1 cup shredded mild cheddar cheese
•½ cup (4 ounce can) diced green chiles
•½ cup (about 3) sliced green onion
•½ cup chopped red bell pepper
•¼ cup chopped ripe olives
•4 (8-inch) soft taco-sized flour tortillas (the green ones I get are 12 inch so I only use 3)


1.Combine cream cheese, cheddar cheese, chiles, green onion, red pepper, and olives in a medium bowl.
2.Spread ½ cup cheese mixture over each tortillas; roll up.
3.Wrap each roll in plastic wrap twisting ends to close; refrigerate for 1 hour.
4.Remove plastic wrap; slice each roll into ¾ inch pieces.
5.Serve with salsa for dipping.

Make-Ahead Snowman Cheese Ball

I couldn't help but borrow this recipe from because it is not only delicious, but it is also adorable. It is a hit at any winter get-together.


3 packages (8 ounces each) cream cheese, softened
4 cups shredded Cheddar cheese (16 ounces)
2 tablespoons basil pesto
1 tablespoon grated onion
1/4 teaspoon yellow mustard
2 drops red pepper sauce
1 container (4 ounces) whipped cream cheese, softened
Decorations of your choice (I use raisins for eyes and buttons, part of a carrot for the nose, part of a red pepper for the mouth, asparagus spears for arms and pieces of asparagus tops for the crown.)
Assorted crackers


1. Mix 3 packages cream cheese and the Cheddar cheese; divide into 3 equal parts.
2. Combine 2 parts to equal two-thirds of mixture; mix in pesto.
3. Mix onion, mustard and pepper sauce into remaining one-third mixture.
4. Cover each cheese mixture and refrigerate about 4 hours or until firm enough to shape.
5. Shape each cheese mixture into ball.
6. Wrap each ball with plastic wrap and freeze.
7. About 12 hours before serving, remove balls from freezer.
8. Thaw in wrappers in refrigerator.
9. Arrange balls on serving plate with smaller ball on top for head of snowman.
10. Frost snowman with whipped cream cheese before serving.
11. Decorate as desired.
12. Serve with crackers.
13. Store covered in refrigerator.

Kentucky Hot Brown Bites

I really like Steph's recipes at Plain Chicken. Being from the city of Louisville, home to the Kentucky Derby, I especially like these Kentucky Hot Brown Bites.

Mornay Sauce
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup milk
Pinch of freshly ground pepper
Freshly grated nutmeg, to taste
1/2 cup coarsely grated Gruyère or Swiss

Kentucky Hot Brown Bites
1 can refrigerated crescent rolls
1 cup finely chopped turkey
1 cup mornay sauce
2 slices bacon, chopped
1 tomato, diced
1/4 cup grated Parmesan cheese

Mornay Sauce:

1. Melt butter in a heavy-bottomed saucepan over medium-high heat. Stir in flour, and cook, stirring constantly, about 1 minute. (Do not let mixture brown.)
2, Add milk, whisking constantly. Bring to a low boil, and cook, stirring constantly, about 2 minutes more.
3. Season with salt, pepper, and nutmeg.
4. Remove from heat, and stir in cheese.
5. Allow to cool slightly.


1. Preheat oven to 350 degrees.
2. In a small bowl combine finely chopped turkey and mornay sauce.
3. Lightly spray a mini muffin pan with non stick cooking spray.
4. Unroll crescent rolls and press dough into one large rectangle.
5. Cut rectangle into 24 squares.
6. Press dough squares into muffin cups and shape up around the edges.

Fill each muffin cup with some of the turkey mixture. Top each bite with some diced tomato, bacon and parmesan cheese.

Bake 13-15 minutes or until lightly browned.

Bacon-Wrapped Sausages


1 pound bacon
1 (16 ounce) package little smokie sausages
1 cup brown sugar, or to taste


1. Preheat oven to 350 degrees.
2. Cut bacon into thirds
3. Wrap each strip around a little sausage and secure with a toothpick.
4. Place on a foil-lined cookie sheet.
4. Sprinkle sausages liberally with brown sugar.
5. Bake until bacon is crisp and the brown sugar melted. (usually takes 30 minutes plus)

Friday, November 25, 2011

Buttercream Thumbprint Cookies

Shannon, Bill's niece, brought this cookie to a Christmas gathering years ago, and it has been my favorite cookie since! I have just varied it a bit to make it look a little festive. I hope you enjoy this recipe as much as I have. Thanks, Shannon!

1/2 cup brown sugar
1 cup butter (or margarine) melted
2 eggs (separated)
2 cups flour
chopped pecans
food coloring of your choice
a few chocolate chips

Butttercream Frosting:
1/4 cup melted margarine
3 cups powdered sugar
milk (the thickness you want it...Shannon and I make ours thick.)

1. Preheat oven to 375 degrees.
2. Mix brown sugar, butter, egg yolks and flour.
3. Roll into 1-inch balls.
4. Dip in egg whites.
5. Roll in pecans.
6. Push center almost down to cookie sheet.
7. Bake at 375 degrees for 5-6 minutes.
8. Let cookies completely cool before filling with frosting. (Frosting does not have to be colored, but it makes it festive.)

Perfect Bacon

Thanks to Culinary Arts for sharing this easy way to make bacon...easy clean up too!

1.Line a baking sheet with foil. This will make cleanup easier later.

2.Arrange bacon slices on the foil and place the baking sheet on the center rack of a cold oven. Close oven door. Turn oven on to 400°F. Walk away.

3.Come back 17 to 20 minutes later. As soon as the bacon is golden brown, but not excessively crisp, it's done. The exact time will depend on the thickness of the bacon slices, and also on how quickly your oven reaches the target temperature.

4.Remove the pan from the oven. Transfer the bacon to another sheet pan lined with paper towels to absorb the fat.

1.Don't pre-heat the oven! Make sure the oven is cold when you put the bacon in.
2.Keep your eye on the bacon during the final few minutes of cooking to make sure it doesn't burn. Also, remove the cooked bacon from the hot pan right away. The heat from the pan and the hot bacon fat will continue cooking the bacon.
3.You can slightly undercook the bacon, then cool it and freeze it in a zipper bag. Then, to reheat, cook two slices in the microwave on medium power for 30 seconds or so.

Sunday, November 20, 2011

Oyster Dressing

I'm posting this recipe in honor of my dear mom. She used to make oyster dressing for Thanksgiving. It was one of her favorites. I don't have her specific recipe, but this is a good one.

Cornbread Ingredients ~
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 TBSP. vegetable oil

Cornbread Directions:
1. Preheat oven to 350 degrees.
2. To make the cornbread, combine all ingredients and pour into a greased shallow baking dish.
3. Bake for 20-25 minutes.
4. Remove from oven and let cool.

Dressing Ingredients ~
7 slices white bread, dried in warm oven
1 sleeve saltine crackers
2 cups chopped celery
1 large onion, chopped
8 TBSP. butter
7 cups chicken stock
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 tsp. dried sage
1 TBSP. poultry seasoning
5 eggs, beaten
2 pints or 1 quart oysters, drained

Dressing Directions ~
1. Crumble dried white bread slices, cornbread and crackers.
2. Mix together and set aside.
3. Saute chopped celery and onion in butter until transparent, 5-10 minutes.
4. Pour over cornbread mixture.
5. Add stock; mix well.
6. Add salt, pepper, sage and poultry seasoning.
7. Add beaten eggs and mix well.
8. Add oysters and mix.
9. Pour into a greased pan.
10. Bake for about 45 minutes.

Simple Sausage Balls

Makes 50 sausage balls.


1 lb. spicy pork sausage
10 oz. grated cheddar cheddar (mild or sharp)
3 cups Bisquick
salt and pepper to taste


1. Preheat oven to 375 degrees.
2. Combine sausage, cheese and Bisquick until well blended. (I usually put on plastic gloves and do this part with my hands, but it can be done with a mixer fitted with the paddle attachment.)
3. Season with salt and pepper.
4. Shape the mixture into 1-inch balls and arrange 1 inch apart on a dry cookie sheet.
5. Bake for 20 minutes, or until browned.
6. Drain on paper towels, then serve hot or at room temperature.
***I have been known to make the balls, freeze them and pop them in the oven as I want to serve them.***

Pineapple Pecan Spread

This recipe was popular when I was growing up in the '70's! Yummy, too! Be ready to hand out the recipe. Someone is always asking for it!


2 - 8 oz. pkgs. cream cheese, softened
1 tsp. seasoned salt (I use Lawry's brand.)
1 small can crushed pineapple, undrained
1/4 cup green pepper, finely chopped
2 green onions, finely chopped
1/4 cup pecans, finely chopped
assorted crackers


1. Using a mixer, blend together cream cheese and seasoned salt on high speed until fluffy.
2. Add pineapple, green pepper, onions and pecans and blend well on low speed.
3. Cover and place in refrigerator at least 4 hours before serving (overnight is even better).
4. Serve with crackers.

Derby Tartlets

This recipe allows your Derby guests to have a taste of the Derby Pie without needing a fork. It makes 36 tartlets.


36 mini phyllo shells
1/3 cup mini semisweet chocolate chips
1 cup finely chopped pecans
3/4 cup firmly packed brown sugar
1/4 cup bourbon
1 large egg, slightly beaten
1 tablespoon butter, softened
1 1/2 cups whipped cream (or Readi-Whip)
1/2 cup coarsely chopped milk chocolate


1. Preheat oven to 350 degrees.
2. Lightly spray a large cookie sheet with Pam.
3. Arrange shells on prepared cookie sheet.
4. Sprinkle mini chocolate chips into shells.
5. In a small bowl, stir together pecans, brown sugar, bourbon, egg, and butter.
6. Spoon evenly into shells.
7. Bake for 20 minutes, or until browned.
8. Transfer to a wire rack to cool completely.
9. Top each tart with whipped cream and sprinkle with chopped chocolate.

The Oaks Lily

This is the recipe for the signature drink at The Oaks. Oaks Day is the day before the Kentucky Derby at Churchill Downs. Many Kentuckians attend the Oaks, and attire is about the same as it is on Derby Day. We always have fun at Oaks Day. We served this drink at our Derby Party, and it was a success.


For an individual Lily ~
1 oz. vodka
1 oz. sweet and sour mix
3 oz. cranberry juice
splash of triple sec

For a large group ~
32 oz. vodka
32 oz. sweet and sour mix
96 oz. cranberry juice
1 oz. triple sec

Actually, I made this in pitchers and served it from a crystal drink dispenser. When the ingredients are mixed, place the pinkish cocktail in a stemless wine glass with crushed ice. Add a straw and garnish with an orange wedge and cherry.

Squash Casserole

A friend of mine made this recipe for a potluck luncheon we had at school years ago. I have made it several times, and it is always a crowd favorite. It is requested every Thanksgiving. It really is the best squash recipe I've ever tasted. It makes about 16-18 servings. Delish!


1 box cornbread mix
6 eggs
2 sticks (1 cup) butter, melted
1 onion, diced
2 cans sweet creamed corn
3 lbs. (8-10) yellow squash, sliced
1/4 cup sugar
8 oz. shredded cheddar cheese
1/2 tsp. onion powder
1/2 tsp. garlic salt
1/2 tsp. pepper

1. Preheat oven to 350 degrees.
2. Boil squash in water 8-10 minutes, but not more than 15 minutes.
3. In bowl, mix all ingredients, stirring well.
4. Add additional seasonings if needed.
5. Pour into 2 small greased (or 1 large greased) dish.
6. Bake for 45 minutes.

Bourbon Balls

This candy is a must for a Kentucky Derby party. Although the recipe calls for 5 tablespoons bourbon, you may add more if you want. This recipe makes 30 balls.


1/2 cup butter, softened
3 1/2 cups confectioners' sugar
5 tablespoons Kentucky bourbon
18 oz. dipping chocolate (I use semisweet.)


1. Cream together butter and sugar.
2. Add bourbon until well blended.
3. If the dough is too soft to form balls, put in refrigerator for 1 hour before forming the balls.
4. Form into 3/4" balls, and place on waxed paper-lined baking sheet.
5. Chill balls in refrigerator overnight.
6. Melt chocolate. (I use a double boiler if using semisweet chips.)
7. Dip balls to coat, letting excess drip off.
8. Return to refrigerator to harden.
9. Store in airtight container in refrigerator until serving time.

Sunday, November 6, 2011

Ham & Cheese Sliders

I adapted the Ham & Cheese Sliders from The Recipe Club. What a tasty sandwich to serve during today's football games! I also plan to serve these sandwiches sometime with my Cheese Potato Soup. The beauty of this recipe is that the sandwiches can be assembled a day ahead and kept in the fridge until ready to bake.


24 Hawaiian Bread Rolls (or good white rolls)
24 pieces of good honey ham
24 small slices Swiss cheese
1/3 cup mayonnaise
1/3 cup Miracle Whip

Poppy Seed Sauce Ingredients:

3/4 tablespoon or 1 tablespoon poppy seeds
1 tablespoon yellow mustard
1 stick melted butter
1 tablespoon minced onion
1/2 teaspoon worceshire sauce


1. Preheat oven to 350 degrees.
2. In a small bowl, mix together mayonnaise and Miracle Whip. Spread onto both sides of the center of each roll.
3. Place a slice of ham and a slice of Swiss inside of each roll.
4. Close rolls and place them close together into a baking dish or cookie sheet.
5. Whisk together all of the poppy seed sauce ingredients in a bowl.
6. Pour evenly over all sandwiches.
7. Let sit 10 minutes or until butter sets slightly.
8. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted.
9. Uncover and cook for 2 additional minutes.
10. Serve warm.

Mama Sherri's Jalapeno Poppers

Talk about easy...I made this recipe easy because I wanted to quickly put together some appetizers for today's football game. These poppers have just the right kick to them too. Yummy! Here it goes...


1 can crescent rolls
small amount of cream cheese (about 3 oz.)
sliced jalapeno peppers in a jar
bacon pieces (not "bits") in a bag


1. Preheat oven to 350 degrees.
2. Separate the crescent rolls into four rectangles.
3. Use pizza cutter to cut each rectangle from corner to corner. This will give you four triangles from each small rectangle (a total of 16 triangles).
4. Flatten out each triangle. (I do this on a styrofoam plate because the dough flattens out nicely and peels off easily.)
5. Put the following on each triangle: a dollop of cream cheese, 2-3 slices of jalapeno pepper, some bacon pieces.
6. Bring dough together to form a "ball". Be sure dough completely seals the cream cheese, jalapeno pepper and bacon pieces inside.
7. Bake on 350 degrees for 10-12 minutes until browned.

Monday, October 24, 2011

Pepperoni Pizza Monkey Bread

There are some really good recipes at Confections of a Foodie Bride, and this Pepperoni Pizza Monkey Bread Recipe is one of my favorites! I don't have a large bundt pan because I would rarely use it, but I have individual bundt pans that I use often. I thought I would try this recipe to make individual Pepperoni Pizza Monkey Breads. Guess what??? They turned out adorable and delicious. Bill and I plan on bringing the leftovers to work and school tomorrow.

Cheesy Garlic Bread Sticks (just like in restaurants)

These Cheesy Garlic Bread Sticks really do taste like the ones you buy at a restaurant! Thanks to Lauren from Lauren's Latest Recipe Website.This was my first attempt to make them, and I think I will revise the recipe next time. This will be my plan...


1 lb. store bought pizza dough, thawed
3 tablespoons softened salted butter
2-3 tsp. minced garlic
1/4-1/2 cup grated parmesan cheese (in the bag, not the can)
1/4-1/2 pound grated mozzarella cheese
salt & pepper, if desired


1. Preheat oven to 500 degrees with pizza stone inside.
2. Mix butter and garlic in a small bowl and set aside.
3. Spread pizza dough out into a 12-16 inch circle on parchment paper.
4. Spread the butter and garlic mixture over dough and top with parmesan and mozzarella cheeses.
5. Top with a light sprinkling of salt and pepper, if desired.
6. Lift parchment paper, with dough & toppings on it, and place it on the hot stone.
7. Bake 9-10 minutes.

Sunday, October 23, 2011

Harvest Pumpkin Bars

The sisters at sure have some good looking recipes. I tried their Harvest Pumpkin Bars today, and they are sooooo good...very moist too! Papa Dukes and I liked them so much that we plan on bringing them to a Halloween party next weekend. Did I mention they are REALLY EASY to make too?

2 cups flour
2 cups sugar
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
1 tsp. pumpkin pie spice
2 cups pumpkin (16 oz)
3/4 cup oil
4 eggs

Mix dry ingredients together; add pumpkin, oil and eggs. Mix until smooth. Pour into greased 15x10x1 inch pan. Bake at 350 degrees for 20-25 minutes.

6 oz cream cheese
12 Tbsp. butter (melted)
2 tsp. vanilla
4 cups pd. sugar

Spread frosting on cool bars.
Optional-top with walnuts.

Roasted Potatoes, Chicken, Sausage & Peppers

Roasted Potatoes, Chicken, Sausage and Peppers from was a nice change for dinner this evening...AND...a healthy dinner to boot. Hmmm....we topped off dinner with a delcious autumn dessert that wasn't healthy, but it was quite tasty!

Saturday, October 22, 2011

Southern Beans 'n Greens Dinner

I was a bit homesick for my mom, mother-in-law and Kentucky, in general, today. I decided to make a real Southern meal like my mom and Bill's mom used to make. I made Great Northern Beans, collard greens, fried potatoes, and Southern cornbread. Now that's all we needed, but some people like to add a hamsteak to the meal. Yummy, yummy, yummy! I think our moms would be proud!

Saturday, October 15, 2011

German Chocolate Cake Cookies

I enjoy browsing All Recipes. This is where I found these simple and delicious German Chocolate Cake Cookies. I am getting all kinds of ideas for new cookies using this concept. I'm thinking it will be fun to try different cake mixes and different fillings! What a variety of cookie ideas!

I am learning to post the actual recipe of findings at other websites because I clicked on a link from my website tonight and discovered the website was not available.'t the actual recipe for Allrecipes German Chocolate Cake Cookies:

• 1 (18.25 ounce) package German chocolate cake mix
• 2 eggs, beaten
• 2/3 cup shortening
• 1 (16 ounce) container prepared coconut pecan frosting

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, stir together the cake mix, eggs and shortening until well blended. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Match up evenly sized cookies and sandwich them with the coconut pecan frosting.

Thursday, October 13, 2011

Homemade Reeses Peanut Butter Truffles

Pinterest is the best website for finding all kinds of ideas. This is exactly where I first found this Homemade Reeses Peanut Butter Truffles Recipe. From Pinterest I found the Six Sisters Stuff Blog! They have some wonderful sounding recipes, and I can't wait to try more. This recipe was a big hit with Papa Dukes tonight! I just made a few revisions because I'm too lazy to do things the hard way.'s my version:


2 sticks butter softened
3 3/4 cups powdered sugar (1 lb.)
1 cup peanut butter
1 1/2 cups graham crackers (Here's where I was lazy, but you could crush a sleeve of graham crackers instead.)
1 pkg. chocolate Almond Bark (found at Walmart)


1. Mix butter, powdered sugar, peanut butter & graham cracker crumbs until well blended.
2. Roll into 1-inch balls and put on wax paper lined cookie sheets.
3. Put cookie sheets in freezer for 20 minutes.
4. After 20 minutes melt chocolate per package directions. (I melt half at a time.)
5. Dip balls in melted chocolate and return to wax paper lined cookie sheets.
6. Once chocolate is firm, store truffles in refrigerator.
Makes 6 dozen.

Sunday, October 2, 2011

Easy Fruit Salad

This recipe is SO EASY and SO GOOD! I like to serve it during the winter...especially at Christmas time.


30 oz. can fruit cocktail, drained
11 oz. can mandarin oranges, drained
20 oz. can pineapple chunks, NOT DRAINED
2 firm bananas
1 cup red seedless grapes
1 cup pecan halves
1 box instant vanilla pudding


1. Put drained fruit cocktail and mandarin oranges in large bowl.
2. Add pineapple chunks (NOT DRAINED)
3. Rinse and add grapes.
4. Add pecan halves
5. Stir fruits together.
6. Slowly sprinkle and mix vanilla pudding with fruits.
7. When pudding is blended well with fruits, cut bananas into 1/2"-1" pieces and slowly stir with fruit mix.
8. Refrigerate until ready to serve. The longer it refrigerates, the thicker the sauce becomes.

Mama Sherri's Mac 'n Cheese

I don't claim to be good at making mac 'n cheese, but I blended some recipes I already had and made this recipe. I hope you like it as much as Papa Dukes and I like it! ☺


16 oz. (4 cups) uncooked elbow macaroni
3/4 stick butter (or margarine) + 2 Tbsp.
6 Tbsp. flour
2 cups milk
salt to taste
white pepper to taste
2 cups shredded cheddar (I like to mix mild and sharp.)
1/2 cup seasoned bread crumbs


Preheat oven to 400 degrees.

1. Cook macaroni per box instructions.
2. While macaroni is cooking, melt 3/4 stick butter (or margarine) in sauce pan.
3. Mix flour with melted butter. Let it begin to brown.
4. Slowly add milk, salt & white pepper. This will thicken to make a roux.
5. Slowly add shredded cheddar and stir until it is completely blended.
6. Stir cheesy roux and cooked/drained macaroni.
7. Pour mac 'n cheese mixture into dish sprayed with Pam.
8. Melt 2 Tbsp. butter (or margarine) in microwave.
9. Stir seasoned bread crumbs with melted butter, and then sprinkle on top of mac 'n cheese.
10. Bake uncovered at 400 degrees for 20 minutes.

Molten Lava Cake

Have you ever enjoy a molten lava cake at a restaurant? I just love the chocolate that oozes out of the cake when I cut into the cake with my fork (or spoon). I came home one evening after eating one of these delicious desserts at a local restaurant and decided I would try to make my own. It was much easier than I anticipated...and yummy!

dark chocolate cake mix
eggs (however many cake mix box requires~usually 3)
vegetable oil (however much cake mix box requires)
hot fudge (I use Hershey's.)
vanilla icecream
chocolate Magic Shell


1. Mix cake mix according to box instructions, and bake in mini bundt pans or large muffin tins on temperature box suggests...for as long as box suggests.
2. Cool mini cakes a few minutes in pans. Then remove mini cakes from pans and finish cooling on wire rack.
3. Make a well in the middle of each mini cake with a serrated knife. (I use a steak knife.)
4. Spoon out well.
5. Warm hot fudge in microwave just long enough so it will pour.
6. Spoon hot fudge into well.
7. Put mini cakes filled with hot fudge in freezer for 2 hours+. (If I am not going to serve them that day, I wrap the mini cakes individually with plastic wrap. These are nice to have for last minute guests.)

When ready to serve:
1. Microwave mini cake on high for 45 seconds.
2. Put one scoop of icecream on top of well.
3. Drizzle Magic Shell chocolate on top.

Sunday, September 25, 2011

Shortcut Carrot Cake

Elegant, light & delectable are the adjectives I use to describe this cake. Again, my dear friend and neighbor, Lisa, shared this recipe with me. I think she found it in a magazine.


1 pkg. (2-layer size) spice cake mix
3 large carrots, shredded (about 2 cups)
8 oz. can crushed pineapple, drained
1 cup chopped pecans
2 - 8 oz. pkgs. cream cheese, softened
2 cups powdered sugar
8 oz. tub Cool Whip


1. Preheat oven to 350 degrees.
2. Prepare cake batter as directed on package; stir in carrots, pineapple and 3/4 c. nuts. Pour into 2 (9-inch) square pans sprayed with cooking spray. (Lisa baked her cake in a 9x13 pan, and it worked great.)
3. Bake 25-30 minutes or until toothpick inserted in center comes out clean. If using 9-inch square pans, cool pans 10 minutes; invert onto wire racks. Remove pans. Turn cakes over, cool completely.
4. Beat cream cheese and sugar until well blended. Whisk in Cool Whip.
5. If using a 9x13 cake, spread frosting on top of cake and then top with remaining nuts. If using 9-in squares, stack cake layers on plate, spreading frosting between layers and on top and sides of cake. Top with remaining nuts.
6 Keep refrigerated.

Pumpkin Muffins

My neighbor Lisa is a wonderful cook! She brought some of these pumpkin muffins over the other day, and I had to have the recipe. Not only are they scrumptious, but they are healthy too (well, minus the sugar...but you gotta have it ☺) butter, though. ☺ Anyway, it's quite an autumn treat.


2 cups white flour
1 cup whole wheat flour
2 cups sugar
4 eggs
1 cup vegetable oil
1/2 tsp. cinnamon
2 tsp. baking powder
2 tsp. baking soda
15 oz. can pumpkin
1 cup chocolate chips
walnuts (optional)
raisins (optional)


1. Preheat the oven to 350 degrees.
2. Grease the muffin tins or line them with paper baking cups.
3. Mix the flours, sugar, eggs, oil, cinnamon, baking powder & baking soda in a large mixing bowl. Stir until well blended.
4. Add the pumpkin and mix well.
5. Blend in the chocolate chips (or walnuts or raisins)
6. Spoon the mixture into the muffin tins until each cup is about half full.
7. Bake for 19 minutes.
*makes about 35 muffins*

Homemade Butterfingers

I saw this recipe at a blog I follow, and I couldn't believe my eyes. It only takes three ingredients (candy corn, peanut butter & chocolate almond bark), and you have some AMAZING Homemade Butterfingers.

Thursday, September 8, 2011

Texas Caviar

My friend Celia (aka Beth's Mother-in-Law) gave me this awesome recipe. It's quite tasty with Tostito Scoops or Frito Scoops!

1 can black-eyed peas, drained & rinsed
1 can black beans, drained & rinsed
1 can corn (yellow & white), drained & rinsed
1 small jar chopped pimentos, drained
1 cup celery, chopped
1 red onion, chopped
1 small jar red hot peppers, chopped (B&G sandwich toppers ~ 8oz.)

1 cup vegetable oil
1 cup cider vinegar
1 cup sugar


1. Stir all ingredients for dressing in a sauce pan and bring to a boil to dissolve sugar.

2. Let dressing cool.

3. Mix everythingtogether.

4. Put in glass jars and place in refrigerator. (Makes 2 quarts)

    Monday, August 29, 2011

    Strawberry Spinach Salad


    bag of baby spinach
    sliced almonds
    raspberry vinaigrette dressing (store bought)


    1. Rinse spinach.
    2. Remove caps from strawberries and rinse.
    3. Use egg slicer to slice strawberries.
    4. Layer salad (choose the amount you want for each layer)

    sliced strawberries
    sliced almonds

    5. Drizzle dressing on top of salad.

    Mama Sherri's Simple Apple Pecan Chicken Salad

    This is a fun salad to serve in the fall...or in our case, anytime!


    chopped Romaine lettuce
    diced Fuji apple
    diced Granny Smith apple
    chopped pecans
    dried cranberries
    bleu cheese crumbles
    diced grilled chicken

    Pomegranate Vinaigrette dressing
    1 cup pomegranate juice
    1/2 tsp. sugar
    1/2 tsp. salt
    1 tsp.balsamic vinegar
    1 tsp. extra virgin olive oil


    Make dressing:
    1. Boil pomegranate juice approximately 9-10 minutes, until it is reduced to 1/3 cup.
    2. Remove from heat.
    3. Stir in sugar, salt, balsamic vinegar and extra virgin olive oil.
    4. Set aside to cool.

    Layer salad (use however much you like for each layer):
    1. chopped Romaine lettuce
    2. diced Fuji apple
    3. diced Granny Smith apple
    4. chopped pecans
    5. dried cranberries
    6. bleu cheese crumbles
    7. diced grilled chicken

    Friday, July 29, 2011

    Anniversary Chicken

    Everyone raves about this recipe, and it's just too easy! I found Anniversary Chicken, and am I ever so glad! All Recipes has provided our family with many ideas for superb meals. Don't let the name of the recipe fool you. I serve it often......not just for anniversaries. ☺

    Wednesday, July 27, 2011

    Suzie's Rice Casserole

    A dear friend from Kentucky shared this recipe with me many years ago. It's a nice complement in place of potatoes...EASY AND YUMMY!!!


    2 cans chicken broth
    2 cups instant rice
    1 green pepper, chopped
    1 medium onion, sliced
    2 jars sliced mushrooms
    1 stick butter


    1. Preheat oven to 350 degrees.
    2. Bring broth to boil, stir in rice and set aside.
    3. Saute pepper, onion and mushrooms (do not drain) in stick of melted butter.
    4. Mix vegetables and rice in large casserole dish.
    5. Bake at 350 degrees for 30 minutes.

    Cheesy Bacon Green Bean Casserole Pot Pie

    Although I am not a fan of traditional green bean casserole, I found a delicious Cheesy Bacon Green Bean Casserole Pot Pie that is quite the side dish! It is very popular at our house. The only revision I make is using canned Italian cut green beans...just because we like that particular green bean. Take a few minutes to check out Picky Palate. Jenny's recipes are absolutely the best!

    Saturday, July 23, 2011

    Fresh Broccoli Salad

    I found this delicious Fresh Broccoli Salad at one of my favorite"go to" recipe websites... All Recipes.

    Here's my easy version...we love it!

    2 heads fresh broccoli, cut into small pieces
    1 medium red onion, chopped
    3/4 bag Oscar Mayer bacon pieces (not bits)
    3/4 c. raisins
    3/4 c. sliced almonds

    1 c. mayonnaise
    1/2 c. sugar
    2 TBSP. white wine vinegar

    1. Blend all dressing ingredients until smooth.
    2. Stir everything together (including dressing)
    3. Refrigerate.

    Stuffed Strawberries


    1 pint fresh strawberries
    8 oz. cream cheese, softened
    1/2 cup confectioners' sugar (or to taste)
    1 teaspoon vanilla extract (or to taste)


    1. Cut the tops off each strawberry and stand upright on the cut side.
    2. Make 2 (criss cross) cuts 3/4 of the way down from the tip of the strawberry towards the bottom.
    3. Beat together the cream cheese, sugar and vanilla extract until smooth.
    4. Place cream cheese mixture into a piping bag with a star tip, and pipe into each strawberry.
    5. Arrange on a serving platter for a pretty display.

    Cracker Barrel's Green Beans

    This copycat recipe for Cracker Barrel Green Beans is as close to Cracker Barrel's version I've ever made...YUMMY!


    1/4 lb sliced bacon
    3 (14 1/2 ounce) cans green beans, with liquid
    1/4 yellow onion
    1 teaspoon granulated sugar
    1/2 teaspoon salt
    1/2 teaspoon fresh ground black pepper


    1. In a 2-quart saucepan over medium heat, cook bacon until lightly brown but not crisp.
    2. When bacon has browned, add green beans.
    3. Add salt, sugar and pepper and mix well.
    4. Place onion on top of green beans.
    5. Cover saucepan with a lid and bring to a light boil.
    6. Turn heat down to low and simmer beans for 45 minutes

    Strawberry Cheesecake


    2 premade graham cracker crusts
    2 (10 oz.) pkgs. frozen sweetened strawberries, thawed
    1 tablespoon cornstarch
    3 (8 oz.) pkgs. cream cheese, softened
    1 (14 oz.) can sweetened condensed milk
    1/4 cup lemon juice
    3 eggs
    1 tablespoon water


    1. In a blender or food processor, combine strawberries and cornstarch; cover and process until smooth.
    2. Pour into a saucepan and bring to a boil.
    3. Boil (and stir) for 2 minutes.
    4. Set aside 2/3 cup strawberry sauce to cool.
    5. Cover and refrigerate remaining sauce for serving.
    6. In a mixing bowl, beat cream cheese until light and fluffy.
    7. Gradually beat in milk.
    8. Add lemon juice; mix well.
    9. Add eggs to cream cheese, and beat on low just until combined. Be careful! If mixed too much, the cheesecake will crack when baking.
    10. Pour half of the cream cheese mixture over the crusts.
    11. Drop half of the reserved strawberry mixture by 1/2 teaspoons on cream cheese layer.
    12. Spoon remaining cream cheese mixture over sauce.
    13. Drop remaining strawberry sauce by 1/2 teaspoons on top.
    14. With a knife, cut through top layer only to swirl strawberry sauce.
    15. Bake at 300 degrees for 45-50 minutes or until center is almost set.
    16. Cool on a wire rack for about an hour.
    17. Refrigerate overnight.
    18. Thin chilled strawberry sauce with water if desired, and serve with cheesecake.

    BLT Pasta Salad

    16 oz. box pasta (I use medium shells.)
    1 1/2 bags pre-cooked Oscar Mayer bacon pieces
    2 cups ranch dressing (Light ranch is good too.)~ may need a little more if dry
    1 small onion, chopped
    2 tomatoes, chopped
    1 - 2 heads chopped Romaine lettuce

    1. Cook pasta according to box directions, and drain.
    2. Mix all ingredients together for a tasty summer pasta salad.

    Wednesday, July 13, 2011

    7-Up Biscuits

    These biscuits are very good...light and fluffy! You can find the 7-Up Biscuit recipe at one of my favorite cooking blogs.

    Monday, July 11, 2011

    Cooking Bacon ~ The Easy Way!

    This is, by far, the easiest and cleanest way to cook bacon.

    1. Lay bacon in a 9x13 dish. DO NOT overlap the pieces of bacon. I usually use two 9x13 dishes, so I can cook the entire pound of bacon at one time.

    2. Put both dishes in a cold oven.

    3. Set oven at 400 degrees.

    4. Set timer for 25-30 minutes.

    5. Voila'! The bacon is crispy, and it hasn't shriveled up either. PERFECT BACON!

    6. The clean up is a breeze too!

    Sunday, June 19, 2011

    Strawberry Butter

    I found this simple, but delicious, strawberry butter recipe at I use it on bagels, toast, croissants and biscuits. No matter when or where I serve it, it is ALWAYS a BIG HIT!


    1/2 cup butter, softened
    2 Tablespoons confectioner's sugar
    1 Tablespoon strawberry preserves (I sometimes add more ~ ☺)


    1. Beat all ingredients until creamy.
    2. Cover and refrigerate until serving.

    Thursday, June 16, 2011

    Decadent Peanut Butter Pie

    First, let me give credit where credit is due. I found this recipe at, but I have made a few revisions to make it work for me. This pie is soooo easy to make! I have made this pie in a regular size Oreo pie crust, and I have made it in small tart size graham cracker crusts. It makes 18 tarts. What a fun dessert to serve at a party!

    1 chocolate Oreo pie crust
    1 cup creamy peanut butter (I prefer Jif.)
    8 oz. cream cheese, softened
    1/2 cup sugar
    12-16 oz. Cool Whip (I use 12 oz. for reg. size pie & 16 oz. for tarts.)
    11 3/4 oz. hot fudge topping

    1. In a medium bowl, beat together peanut butter, cream cheese and sugar.
    2. Gently fold in 3 cups Cool Whip.
    3. Spoon mixture into prepared pie shell, and smooth mixture to edges of pie.
    4. Reserve 2 Tablespoons hot fudge topping and microwave the remainder for 1 minute. Then stir.
    5. Spread hot fudge topping over pie to cover peanut butter layer.
    6. Refrigerate until serving time.
    7. Just before serving, spread remaining whipped topping over hot fudge layer, being careful not to mix the two layers.
    8. Place reserved 2 Tablespoons hot fudge topping in a small baggie and knead for a few seconds.
    9. Cut tiny hole in corner of bag and drizzle over pie.
    10. Repeat with 2 Tablespoons peanut butter, drizzling in opposite direction of hot fudge topping.

    Tuesday, June 14, 2011

    Crock Pot Chocolate Candy

    Every now and then I find a recipe that looks like it could be both easy and scrumptious. I am anxious to try this recipe soon. I found it at Cherry Hill Cottage. This Crock Pot Chocolate Candy looks delish! Please comment if you try it. I want to know how you like it too! ☺

    Saturday, June 11, 2011

    Czech Republic Cookies

    One of my students gave a presentation for his social studies class. Since his presentation was about The Czech Republic, he made these delicious bar cookies. He found the recipe at Although the recipe calls for walnuts, Ryan made them without the nuts in case someone had nut allergies. I'm not sure I would make them with the walnuts because they were simply delicious without them. Thanks, Ryan for sharing! ☺

    1/2 pound butter
    1 c. sugar
    2 c. all-purpose flour
    2 egg yolks
    1/2 c. raspberry jam
    1 c. walnuts, chopped (reserve some for top of cookies)

    1. Preheat oven to 325 degrees.
    2. Cream butter, adding sugar gradually until light and fluffy.
    3. Add egg yolks, one at a time, blending well after each.
    4. Slowly add flour, and fold in chopped nuts.
    5. Spread half of dough into a greased 8x8 pan.
    6. Cover bottom cookie layer with raspberry jam and then spread remaining dough on top.
    7. Sprinkle with reserved nuts.
    8. Bake for 1 hour.
    9. Cool.
    10. Cut into bars or squares.

    Friday, June 10, 2011

    Cookie Dough Truffles

    These Cookie Dough Truffles are YUMMY!!! I found them at one of my favorite recipe websites, Taste of Home.

    Best Black Beans

    AllRecipes has the Best Black Beans I have ever eaten. Did I mention they are beyond simple to make? Sometimes I use 1 teaspoon of dried cilantro instead of 1 Tablespoon of fresh cilantro.


    • 1 (16 ounce) can black beans
    • 1 small onion, chopped
    • 1 clove garlic, chopped
    • 1 tablespoon chopped fresh cilantro
    • 1/4 teaspoon cayenne pepper
    • salt to taste


    1. In a medium saucepan, combine beans, onion, and garlic, and bring to a boil.
    2. Reduce heat to medium-low.
    3. Season with cilantro, cayenne, and salt.
    4. Simmer for 5 minutes, and serve.

    Creamy Chicken Enchiladas

    I found this easy and absolutely delicious recipe for Creamy Chicken Enchiladas from Kevin and Amanda. Please check out their other recipes. Amanda is quite the cook!

    Simple & Delicious Guacamole

    I combined a few guacamole recipes to come up with the easiest and best tasting guacamole I could make.

    3 avocados ~ peeled, pitted, and mashed
    2 Tablespoons lime juice
    1 teaspoon salt
    1/2 cup diced onion (red or yellow)
    3 Tablespoons chopped fresh cilantro (or 3 teaspoons dried cilantro)
    2 Roma (plum) tomatoes, diced
    1 teaspoon minced garlic
    jalapenos, chopped (as many as you want...depends on how hot you want the guacamole)
    1 pinch ground cayenne pepper


    1. Mash together avocados, lime juice and salt in a medium bowl.
    2. Mix in onion, cilantro, tomatoes, garlic and jalapenos.
    3. Stir in cayenne pepper.
    4. Refrigerate 1 hour for best flavor, but I usually serve it immediately because it's just too good to wait for! ☺

    Hooters Buffalo Wings

    This top secret recipe for Hooters Buffalo Wings is great to serve with pizza and garlic cheese bread!

    Cobb Salad

    1 Romaine heart, chopped
    1 cucumber, sliced
    2 hard-boiled eggs, sliced
    bacon bits (found on salad dressing aisle)
    1/4 cup shredded cheddar or crumbled bleu cheese
    1 boneless/skinless chicken breast, cooked and sliced
    1 large (or 2 small) avocados, chopped
    10-12 cherry tomatoes, halved
    ranch or bleu cheese dressing

    1. Lay lettuce on a large serving platter.
    2. Sprinkle the toppings in rows across the top of the lettuce.
    3. Serve dressings on the side.

    The BEST Cheesy Garlic Bread

    I serve this bread when we have a pizza & wings night. It is also delicious with pasta.

    1 cup margarine or butter, softened
    3 teaspoons chopped garlic
    1/2 teaspoon garlic powder
    1/8 teaspoon black pepper
    1/4 cup grated parmesan cheese
    1 cup grated cheddar cheese
    1 loaf of Italian or French Sourdough bread

    1. Preheat oven to 450 degrees.
    2. Mix all ingredients with a fork.
    3. Slice bread in half.
    4. Spread mixture over bread.
    5. Place bread on baking sheet cheese side up, and bake for about 10 minutes until top is golden brown.

    Guiltless Buffalo Chicken Salad

    1 lb. skinless/boneless chicken breasts
    1 bottle buffalo chicken sauce (I use "Wing It" sauce because it has zero calories.)
    chopped Romaine lettuce
    3 hard boiled eggs, peeled and sliced
    avocado, peeled, pitted and sliced
    shredded cheese of your choice
    ranch or blue cheese dressing

    1. Heat oven to 375 degrees.
    2. Cover chicken in Buffalo Sauce and place on pan sprayed with Pam.
    3. Bake chicken in oven about 25 minutes or until chicken is fully cooked.
    4. Cut chicken into slices and place in bowl.
    5. Stir in more buffalo chicken sauce until chicken is well coated.
    6. Shred lettuce on plate.
    7. Add chicken, egg, avocado and cheese.
    8. Top with ranch or blue cheese dressing.

    Chicken Bacon Ranch Pizza

    pizza dough
    1/2 cup ranch dressing
    1/2 cup sour cream
    cooked, diced chicken
    bacon pieces (found in salad dressing aisle)
    green or red onions
    grated cheese (I use a blend of different cheeses.)

    1. Preheat oven to 400 degrees.
    2. Bake crust for a few minutes until it starts to brown (5-10 minutes).
    3. Mix ranch dressing and sour cream, and spread it on crust.
    4. Add toppings (chicken, bacon, onions, cheese).
    5. Bake 10 minutes or so, until it is bubbly and brown in the center.

    Antipasto Salad

    chopped Romaine lettuce
    sliced salami
    sliced pepperoni
    diced deli ham
    diced Roma tomatoes
    sliced black olives
    cubed provolone cheese
    cubed mozzarella cheese
    Italian dressing

    Directions: Choose how much of each ingredient you want, and mix all ingredients together.

    Baby Hot Browns

    I hail from the city of Louisville, home of the Kentucky Derby. The Hot Brown is a popular part of a Kentucky Derby meal. I like to serve a smaller version of the Hot Brown as an appetizer from Southern Living. This Baby Hot Brown was a hit at our first Kentucky Derby party.

    Since I have learned that sometimes a link changes, here is the actual recipe.


    24 pumpernickel party rye bread slices
    3 TBSP. butter or margarine
    3 TBSP. all-purpose flour
    1 cup milk
    1 1/2 cups (4 oz.) shredded sharp cheddar cheese
    1 1/2 cups diced cooked turkey
    1/4 tsp. salt
    1/4 tsp. ground red pepper (cayenne)
    1/2 cup freshly grated parmesan cheese (I use the shredded in a bag.)
    6 bacon slices, cooked, crumbled, and divided (I use Oscar Mayer bacon pieces.)
    5 plum tomatoes, thinkly sliced


    1. Preheat oven on broil setting.
    2. Arrange bread slices on a lightly greased cookie sheet. Broil 6 inches from heat for 3-4 minutes.
    3. After bread has been removed from oven, set temperature to 500 degrees.
    3. Melt butter in a saucepan over low heat; add flour and cook (whisking constantly until smooth).
    4. Gradually whisk in milk; cook over medium heat (whisking constantly until mixture is thickened and bubbly).
    5. Add cheddar cheese, whisking until cheese melts.
    6. Stir in diced turkey, salt and cayenne pepper.
    7. Top bread evenly with warm cheese-turkey mixture.
    8. Sprinkle evenly with parmesan cheese and half of bacon.
    9. Bake at 500 degrees for 2 minutes or until parmesan is melted.
    10. Top with tomato slices, and sprinkle evenly with remaining bacon.

    TO MAKE AHEAD ~ Prepare the cheese-turkey mixture, cook the bacon (unless you are using the precooked bacon), and grate the parmesan (unless you are using the shredded in a bag) the day before the party. To reheat cheese mixture, place pan over low heat, stirring constantly, until smooth and warm. Assemble and proceed as directed.

    Sunday, June 5, 2011

    Bean with Ham Soup

    This is one of my favorite soups....just sayin'! ☺

    4 cans Navy beans, undrained
    3 stalks celery, chopped
    1 teaspoon minced garlic
    1 onion, chopped
    4 bouillon cubes
    cubed ham (You choose the amount.)~I usually buy Sahlen's ham at the deli. It tastes like ham right off the yummy
    1 cup instant mashed potato flakes
    1/2 cup (1 stick) margarine or butter
    1 teaspoon salt
    1 teaspooon pepper

    1. Place boullion cubes in pot with six cups water.
    2. Add cubed ham.
    3. Cover and bring to a boil.
    4. Reduce heat and simmer 30 minutes.
    5. Place butter in large skillet over medium heat.
    6. Add onion, celery and garlic to melted butter and saute until lightly browned.
    7. Add instant potatoes to broth and stir.
    8. Add beans (with liquid) to broth mixture.
    9. Add onion mixture to broth mixture.
    10. Stir in salt and pepper.
    11. Bring to a boil, stirring constantly.
    12. Reduce heat to simmer for 30 minutes before serving.

    30-Minute Chicken Noodle Soup

    I can't take credit for this recipe. I found it in the February/March 2010 issue of my Taste of Home magazine. We enjoy this soup on a cold, blustery day and when we are under the weather. I hope you enjoy it as well...soooo easy...soooo good!

    4 cups water
    1 can (14 1/2 oz.) chicken broth
    1 1/2 cups cubed cooked chicken breast
    1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
    3/4 cup sliced celery
    3/4 cup sliced fresh carrots (I sometimes use canned carrots.)
    1 small onion, chopped (I sometimes use frozen onion.)
    1 1/2 teaspoon dried parsley flakes
    1 teaspoon reduced-sodium chicken bouillon granules (I sometimes use a cube.)
    1/4 teaspoon pepper
    3 cups uncooked egg noodles

    1. In a Dutch oven, combine the first 10 ingredients.
    2. Bring to a boil.
    3. Reduce heat.
    4. Cover and simmer for 10 minutes or until vegetables are crisp-tender.
    5. Stir in noodles.
    6. Cook 5-7 minutes longer or until noodles and vegetables are tender.

    Tracy's Crock Pot Chicken

    This recipe is SO EASY, and it tastes like Thanksgiving Day turkey dinner....YUMMY! Thanks, Tracy for sharing!

    5 frozen (or not frozen) boneless, skinless chicken breasts
    2 cans cream of celery soup
    1 large can cream of chicken soup
    2 pkgs. Stove Top Stuffing

    1. Place chicken breasts on bottom of crock pot.
    2. Mix soups and a little water until well blended.
    3. Pour on top of chicken breasts.
    4. Cook in crock pot on low while at work.
    5. Last 30 minutes...sprinkle Stove Top Stuffing out of box onto chicken breasts. Press down a little with a fork, but do not submerge stuffing.
    6. Serve in 30 minutes.

    Kentucky Derby Pie

    1/2 cup flour
    1 cup sugar
    2 eggs beaten
    1/2 cup melted butter
    2 Tablespoons Kentucky bourbon
    1 cup chopped walnuts
    1 1/4 cup semi-sweet chocolate chips
    1 teaspoon vanilla extract
    pinch of salt
    1 Pillsbury ready-made pie crust

    1. Preheat oven to 350 degrees.
    2. Put pie crust into pie pan.
    3. Combine flour and sugar in a mixing bowl.
    4. Add the eggs and butter; mix to combine.
    5. Stir in the bourbon, walnuts, chocolate chips, vanilla and salt.
    6. Pour the mixture into the unbaked pie crust.
    7. Bake 40-45 minutes.
    8. Let cool before slicing.

    Ice Cream Cake

    My friend brought this delicious dessert to our weekly Salad Day. Thanks for sharing, Becky! I made it for my family today, and they loved it!!! ♥

    20 ice cream sandwiches
    12 oz. Cool Whip
    16 oz. hot fudge sauce
    1 pkg. regular Oreos

    Layer the following in a deep 9x13 dish two times and freeze until ready to serve:
    1. 10 ice cream sandwiches
    2. 6 oz. Cool Whip
    3. 8 oz. hot fudge sauce (warm it first, so it will drizzle easier)
    4. 1/2 pkg. crumbled Oreos

    Saturday, June 4, 2011

    Taylor's Favorite Meatloaf

    2 eggs
    1/4 cup ketchup
    1/4 cup water
    medium onion, diced
    1 Tablespoon Worcesterhire sauce
    1 teaspoon salt
    1 cup soft breadcrumbs
    2-3 pounds ground beef

    1/2 cup ketchup
    1/2 cup brown sugar, packed
    1 teaspoon mustard

    1. Preheat oven to 350 degrees.
    2. Beat eggs in a large bowl.
    3. Blend in ketchup, water, diced onion, Worcestershire sauce and salt.
    4. Mix in breadcrumbs.
    5. Mix ground beef with other ingredients with a fork.
    6. Mold into 8-10 mini loaves.
    7. Place on a rack in roaster or cake pan.
    8. Cover with foil and bake for about an hour or until juices run clear, and it's no longer pink inside.
    9. You may need to drain some of the liquid halfway through cooking time.
    10. As soon as loaves are done, remove the foil and coat the top and sides of loaves with glaze.
    11. Turn oven to broil. Watch it closely, and broil just until glaze start to bubble.



    Do you like those Cinnabons you get at the airport? If you do, you're going to love this recipe!


    1 loaf frozen white bread dough (I use Rhode's.)

    1/4 cup butter or margarine, softened
    1 cup brown sugar, packed
    3 Tablespoons ground cinnamon

    3 oz. cream cheese, softened
    1/4 cup butter or margarine, softened
    1 1/2 cup confectioner's sugar
    1/2 teaspoon vanilla (Optional ~ I usually leave it out.)


    1. Place loaf of dough on plate and let sit at room temperature until thawed.
    2. Once thawed, roll out onto floured surface to a size of about 9"x16".
    3. Spread 1/4 cup margarine over dough.
    4. Mix together brown sugar and 3 Tablespoons cinnamon.
    5. Sprinkle cinnamon sugar mixture over top of cinnamon roll, stopping about 1/2" away from the sides so it will seal.
    6. Carefully roll up cinnamon roll into a log and press lightly to seal.
    7. Slice into one-inch slices with serrated knife.
    8. Place in greased 9x13 baking dish and cover with cling wrap.
    9. Place in warm spot and allow to rise until doubled in size.
    10. Remove cling wrap and bake at 400 degrees for about 15 minutes, or until done.

    Icing: Mix all ingredients together and beat with electric mixer until creamy. Spread over cinnamon rolls.

    Outback Steakhouse Aussie Fries

    1-2 lb. bag of frozen French fries
    1 cup shredded Colby Jack cheese ("Taco Cheese" may be used instead.)
    Oscar Mayer Real Bacon Pieces (You may prefer the "bits" instead of "pieces".)

    Ingredients for dressing to dip fries:
    16 oz. bottle ranch dressing
    2 teaspoons paprika
    1 teaspoon cayeene pepper
    1 teaspoon dried thyme
    1 teaspoon dried oregano
    1 teaspoon white pepper
    1 teaspoon black pepper
    1 Tablespoon kosher salt
    1 Tablespoon garlic powder
    1 Tablespoon onion powder

    1. Make dressing first by combining all ingredients. If time allows, refrigerate overnight for best flavor.
    2. Heat oil to 350 degrees.
    3. Fry potatoes in small batches; they are done when they are golden brown and float to the top.
    4. Drain potatoes on paper towels. You may keep them warm in the oven until the other fries are done.
    5. When all French fries are done and drained, place them onto a platter.
    6. Salt the fries if you like.
    7. Sprinkle on the cheese and bacon pieces.
    8. Put in warm oven until the cheese begins to melt. (I sometimes cheat and use the microwave.)

    Mother Load Layered Cookie Bars

    These cookies are ABSOLUTELY DELICIOUS! I know I am the Queen of Easy Cooking, but seriously, the time it takes to make these cookies is SO WORTH IT! Since it is a bit time consuming, let me send you right to the source...Mother Load Layered Cookie Bars This is one of my favorite recipes from Picky Palate.

    Layer 1: Sugar Cookie
    1 Roll of Pillsbury Sugar Cookie Dough

    1. Preheat oven to 350 degrees F. Press sugar cookie dough into bottom of a 9×13 inch baking dish that’s been lined foil and sprayed with cooking spray.

    Layer 2: Double Chocolate Chip Cookie
    (the recipe below makes double what you’ll need for the bars, use extra for cookies)

    1 cup butter
    1 cup white sugar
    3/4 cup brown sugar
    2 eggs
    1 tsp. vanilla
    1 3/4 cups flour
    1 1/4 cups cocoa powder
    2 tsps. baking soda
    1/4 tsp. salt
    1 1/2 cups chocolate chips

    1. In a large bowl, cream together the butter and sugars until light and fluffy. Slowly add eggs and vanilla until well combined.

    2. In another bowl, combine the flour, cocoa, baking soda and salt. Slowly add to wet ingredients then stir in chips. Layer 1/2 the recipe over sugar cookie layer, pressing gently.

    Layer 3: Peanut Butter Cookie
    1 Cup creamy peanut butter

    1/2 Cup granulated sugar

    1 egg

    1. Place all ingredients into a bowl and mix until combined. Press over chocolate cookie dough.

    Layer 4: Chocolate Chip Cookie
    (the recipe below makes double what you’ll need for the bars, use extra for cookies)

    2 sticks softened butter

    3/4 Cup granulated sugar

    3/4 Cup brown sugar

    2 eggs

    1 Tablespoon pure vanilla

    2 1/2 Cups all purpose flour

    1 teaspoon baking soda

    1/2 teaspoon salt

    1 bag chocolate chips

    1. Make sure oven is preheated to 350 degrees F. In a stand or electric mixer cream the butter and sugars until well combined. Beat in eggs and vanilla until combined. Place flour, baking soda and salt into a large bolw; mix to combine. Slowly add to wet ingredients along with chocolate chips. Spoon 1/2 of the dough evenly over peanut butter cookie dough but don’t press, just leave uneven. Bake for 35-45 minutes or until center of dough is cooked mostly through. Edges will be brown. I covered pan with foil during the last 15 minutes of baking.

    2. Let cookies cool completely. Lift out of pan with edges of foil. I cut off 1/2 inch edges and just used softer centers, but do as you wish. Edges are crispier. Drizzle top with 1/2 Cup melted chocolate chips if desired.

    *Note: You can layer dough and refrigerate until ready to bake. This is what I did and it worked very nicely.

    8 large bars (if you cut off edges), 12 bars (if you keep edges)

    XXL M&M Chocolate Chip Cookies

    This recipe came from It makes about 18 delicious XXL cookies.

    2 sticks softened butter
    3/4 cup sugar
    1 cup packed light brown sugar
    2 extra large eggs
    2 Tablespoons pure vanilla
    3 3/4 cups all purpose flour
    1 1/2 teaspoons baking soda
    3/4 teaspoon salt
    12 oz. bag chocolate chips
    1 bag M&Ms (you'll have some leftover)

    1. Preheat oven to 350 degrees.
    2. Beat butter and sugars with mixer until well blended.
    3. Beat in eggs and vanilla until well combined.
    4. Stir together flour, baking soda and salt in a large bowl.
    5. Slowly add flour mixture to wet ingredients.
    6. Stir in chocolate chips...but NOT the M&Ms.
    7. Scoop 1/4 cup of dough and press into a muffin top pan (or flatten onto parchment lined cookie sheet).
    8. Press M&Ms onto pressed cookies.
    9. Bake for 12-15 minutes until edges just start to turn golden brown.
    10. Let cool for 10 minutes before transferring to a cooling rack.

    Insalata Caprese

    4 large ripe tomatoes, sliced 1/4" thick
    1 lb. fresh mozzarella cheese, sliced 1/4" thick
    1/3 cup fresh basil leaves
    3 Tablespoons extra virgin olive oil
    fine sea salt to taste
    freshly ground black pepper to taste

    1. On a large platter, alternate and overlap the tomato slices, mozzarella cheese slices and basil leaves.
    2. Drizzle with olive oil.
    3. Season with sea salt and pepper.

    Baked Spaghetti

    1 (16 oz.) pkg. spaghetti
    1 lb. ground beef
    1 medium onion, chopped
    1 (26 oz.) jar meatless spaghetti sauce
    1/2 teaspoon seasoned salt (I use Lawry's.)
    2 eggs
    1/3 cup grated Parmesan cheese
    5 Tablespoons butter, melted
    2 cups small curd cottage cheese
    4 cups shredded mozzarella cheese

    1. Preheat oven to 350 degrees.
    2. Cook spaghetti according to package directions.
    3. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
    4. Stir the spaghetti sauce and seasoned salt with the beef and onions.
    5. In a large bowl, whisk the eggs, Parmesan cheese and butter.
    6. Drain spaghetti; add egg mixture and toss to coat.
    7. Place half of the spaghetti mixture in a greased 9x13 baking dish.
    8. Top with half of the cottage cheese, meat sauce and mozzarella cheese.
    9. Repeat layers.
    10. Cover with aluminum foil and bake for 40 minutes.
    11. Uncover; bake 20-25 minutes longer or until cheese is melted.

    Please let me apologize to my Italian friends. This is about as close as I am to making an Italian dish. Your dishes are THE BEST! One day I hope to learn how to make your authentic Italian sauce.

    Antipasto Squares

    2 cans refrigerated crescent rolls
    1/3 lb. sliced ham
    1/3 lb. sliced provolone cheese
    1/3 lb. sliced Swiss cheese
    1/3 lb. sliced salami
    1/3 lb. pepperonis
    3 eggs
    3 Tablespoons grated Parmesan cheese
    1/2 teaspoon black pepper

    1. Preheat oven to 350 degrees.
    2. Spray 9x13 baking dish with Pam.
    3. Unroll one package of crescent rolls and spread in bottom of dish.
    4. Layer salami, provolone cheese, ham, Swiss cheese and pepperoni on top of the dough.
    5. In a measuring cup (or bowl), beat the eggs lightly, then stir in the parmesan cheese and black pepper.
    6. Pour 3/4 of this mixture evenly in dish. (You should have a little less than 1/4 cup left.)
    7. Unroll the second package of dough, and place on top of the meat and cheese.
    8. Brush with the remaining egg mixture.
    9. Cover with aluminum foil and bake for 30 minutes.
    10. Remove foil and bake another 15 minutes, or until dough is fluffy and golden brown.
    11. Cut into squares and serve warm or cold. (Cut smaller squares for appetizers and larger squares for sandwiches.)

    Best Pot Roast EVER

    1 beef roast, any cut, to fit size of crock pot
    1 pkg. Hidden Valley Ranch Dressing mix
    1 pkg. brown gravy mix
    1 pkg. Italian Dressing mix

    1. Combine mixes well and sprinkle over roast in pot.
    2. Pour water into bottom of pot.
    3. Cook on low for 6-7 hours.

    Thursday, June 2, 2011

    Potato Candy

    1 medium potato (boiled, peeled & mashed)
    1 teaspoon vanilla
    1/2 stick margarine
    2 lbs. powdered sugar, sifted
    12 oz. jar peanut butter

    1. Mix first three ingredients well.
    2. Add powdered sugar; mix well.
    3. Spread on waxed paper (sprinkled with powdered sugar).
    4. Work with 1/4 of mix at a time.
    5. Roll out 1/4 inch thick.
    6. Let stand until stiff.
    7. Spread on peanut butter.
    8. Roll into logs; chill several hours.
    9. Slice into 1/4-inch slices.

    Honey Bun Cake

    1 pkg. yellow cake mix (with pudding)
    4 eggs
    2/3 cup vegetable oil
    1/3 cup water
    1 (8 oz.) carton sour cream
    1/2 cup firmly packed brown sugar
    1 teaspoon cinnamon
    2/3 cup chopped pecans

    Glaze: Combine all ingredients below and beat at medium speed until smooth.
    1 cup sifted powdered sugar
    2 Tablespoon milk
    1/2 teaspoon vanilla extract

    1. Preheat oven to 350 degrees.
    2. Combine first 5 ingredients in a mixing bowl; beat at medium speed with mixer until smooth.
    3. Set aside.
    4. Combine brown sugar, cinnamon and pecans; set aside.
    5. Pour half of batter into a greased and floured 13x9 baking dish.
    6. Sprinkle half of cinnamon sugar mixture over batter.
    7. Repeat #5 and #6.
    8. Gently swirl batter with knife.
    9. Bake for 30-35 minutes or until wooden pick comes out clean.
    10. Remove from oven and drizzle glaze over cake.
    11. Cool.

    Ora Mae's Creamy Banana Pudding

    1 (14 oz.) can Eagle Brand milk
    1 1/2 cups cold water
    1 (4 oz.) box instant vanilla pudding
    2 cups Cool Whip
    vanilla wafers
    3-4 bananas

    1. In a large bowl, combine Eagle Brand milk and water.
    2. Add pudding mix and beat well.
    3. Chill 5 minutes; then fold in Cool Whip.
    4. Alternate layers ~ pudding, vanilla wafers, sliced bananas.
    5. Repeat layers until finished using ingredients.
    6. Chill until time to serve.

    Apple Crisp

    1/2 cup butter
    1/4 cup packed brown sugar
    1 cup flour
    1/2 cup coconut
    21-oz. can apple pie filling
    1 teaspoon lemon juice
    1/2 teaspoon cinnamon
    vanilla ice cream

    1. Preheat oven to 350 degrees.
    2. Prepare butter crunch by mixing first 4 ingredienets.
    3. In ungreased 9-inch pie pan or baking dish mix pie filling, lemon juice and cinnamon.
    4. Sprinkle 1 cup of butter cruch evenly over top.
    5. Bake for 10 minutes or until top is golden and bubbly.
    6. Serve warm with ice cream.

    Chicken Pot Pie

    3 boneless chicken breasts, cooked & diced
    2 can cream of chicken soup
    2 cans Veg All, drained
    2 refrigerated Pillsbury pie crusts
    pepper to taste

    1. Preheat oven to 375 degrees.
    2. Line pie pan with one pie crust.
    3. Drain Veg All.
    4. Mix together diced chicken breasts, soup, Veg All and pepper to taste; pour into pie crust.
    5. Cover pie with second pie crust and seal around edges.
    6. Optional ~ Make an egg wash with an egg white and a tablespoon of water. Then brush this egg wash on the top pie crust.
    7. Bake for 30-35 minutes. Remove from oven when pie crust is brown.

    Blueberry Salad

    8 1/4 oz. can crushed pineapple
    2 (3 oz.) pkgs. black raspberry flavored gelatin
    3 cups boiling water
    15 oz. can blueberries, drained
    8 oz. sour cream
    8 oz. cream cheese, softened
    1/2 cup sugar
    chopped pecans

    1. Drain pineapple, reserving juice.
    2. Dissolve gelatin in boiling water; stir in pineapple juice.
    3. Chill until consistency of unbeaten egg white.
    4. Stir in pineapple and blueberries.
    5. Pour into 10 x 6 x 1 3/4 inch pan and chill until firm.
    6. Combine sour cream, cream cheese and sugar; mix until well blended.
    7. Spread over salad, and top with pecans.
    8. Chill until ready to serve.

    Wednesday, June 1, 2011

    Old fashioned Recipe for Happy Children

    1 grass grown field
    ½ dozen children – or more
    Several dogs or puppies when available (optional)
    Some pebbles
    1 stream
    Plenty of sunshine
    A responsible adult or two

    •Into a field, pour the children and dogs allowing to mix well.
    •Pour the stream over the pebbles until frothy.
    •Allow the children to play to their hearts content.
    •When they are nicely browned, cool in a warm bath.
    •When dry, serve with milk and freshly baked cookies.

    Recipe for a Happy Home

    4 cups Of love
    2 cups Of loyalty
    3 cups Forgiveness
    1 cup Friendship
    5 Spoons of hope
    2 Spoons of tenderness
    4 quarts Of faith
    1 Barrel of laughter

    Take love and loyalty, mix them throughly with faith. Blend it with tenderness, kindness and understanding. Add friendship and hope, sprinkle abundantly with laughter. Bake it with sunshine. Serve daily with generous helpings.

    Recipe for a Happy Marriage

    1 cup consideration
    1 cup courtesy
    2 cupfuls flattery carefully concealed
    1 gallon faith and trust in each other
    2 cupfuls praise
    1 small pinch of in-laws
    1 reasonable budget, a generous dash of cooperation
    3 teaspoon pure extract of "I'm sorry"
    1 cup contentment
    1 cup each confidence and encouragement
    1 large or several small hobbies
    1 cup blindness to the other's faults

    Flavor with frequent portions of recreation and a dash of happy memories. Stir well and remove any specks of jealousy, temper or criticism. Sweeten well with generous portions of love and keep warm with a steady flame of devotion. Never serve with cold shoulder.

    Recipe For A Happy Life

    1 cup friendly words
    2 heaping cups of understanding
    4 tsp time and patience
    Pinch of warm personality
    Dash of humor

    Measure words carefully. Add heaping cups of understanding. Use generous amounts of time and patience. Cook, keeping temperature low and do not boil. Add dash of humor and a warm personality. Season to taste with spice of life. Serve with LOVE!

    Funnel Cakes

    My students at school love it when I make these funnel cakes for our team carnival. This booth is a favorite!

    3 eggs, well beaten
    2 cups milk
    1/4 cup sugar
    4 cups self-rising flour
    vegetable oil

    1. Set temperature of oil in electric skillet to 375 degrees.
    2. In bowl, add milk and sugar to eggs.
    3. Use a whisk to stir in flour a little at a time. Be sure there are no lumps.
    4. Pour batter through a funnel into grease.
    5. Cook until batter is brown underneath.
    6. Use tongs to flip over funnel cake and continue cooking until bottom is brown.
    7. Remove from grease and place on paper towel-lined plate.
    8. While hot, sprinkle funnel cake with sifted powdered sugar or cinnamon/sugar mixture. Chocolate syrup may be drizzled onto funnel cake. Pasta sauce may be spread on funnel cake and sprinkled with parmesan cheese. The topping ideas are limitless.

    O'Charley's Caramel Pie

    baked deep dish pie crust
    2 cans Eagle Brand Milk
    Cool Whip

    1. Remove paper from cans of milk.
    2. Put sealed cans of milk in boiling water. (make sure water covers cans)
    3. Keep lid on pan.
    4. Boil for 3 hours.
    5. Once it starts boiling turn down to low and let it have a continual slow boil.
    6. Take out of water and let cans cool down.
    7. Open cans and pour into baked pie crust.
    8. Refrigerate.
    9. Spread Cool Whip on top of "caramel" and sprinkle with nuts.

    Mamaw's Old Fashioned Pound Cake

    This is Bill's favorite cake. His mom would make it for his birthday and pile a slice of this cake with strawberries and whipped topping. What a treat!

    1 lb. butter, softened
    2 2/3 cups sugar
    8 egg yolks
    8 Tablespoons evaporated milk
    3 1/2 cups flour
    1 teaspoon vanilla
    1 teaspoon lemon juice
    8 egg whites

    1. Cream together butter and sugar at high speed.
    2. Add egg yolks and cream together.
    3. On low speed add flour, vanilla, evaporated milk and lemon juice.
    4. Fold in stiffly beaten egg whites.
    5. Pour batter into greased and floured tube or bundt pan.
    6. Bake in oven set at 250 degrees for 1 or 1 1/2 hours.