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.

Mamaw's Apple Crumb Pie

My mother-in-law was the BEST COOK ever! This recipe is one she shared with me many years ago, and I continue making it over and over again!

4 large Granny Smith apples
1 unbaked pie crust
1 cup sugar
1 teaspoon cinnamon
3/4 cup flour
1/3 cup butter

1. Preheat oven to 450 degrees.
2. Pare apples, cut in eighths and arrange in 9-inch unbaked pie crust.
3. Sprinkle with 1/2 cup sugar mixed with cinnamon.
4. Sift remain 1/2 cup sugar with flour; cut in butter until crumbly; spring over apples.
5. Bake in 450 degree oven for 10 minutes.
6. Turn down oven temperature to 350 degrees and continue baking 40 minutes.

My Mom's Chocolate Oatmeal Cookies

2 cups sugar
1 stick butter (or margarine)
1/2 cup milk
1/3 cup cocoa
3 cups quick cooking oatmeal
1 teaspoon vanilla
1/3 cup peanut butter

1. Mix sugar, cocoa, milk and butter in sauce pan.
2. Bring to a boil, and boil 1 minute.
3. Remove pan from heat.
4. Add vanilla, peanut butter and oatmeal.
5. Drop by teaspoon onto waxed paper.

Aaron's Favorite 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.

Grape Jelly Meatballs

2 - 12 oz. jars chili sauce
1 - 32 oz. jar grape jelly
1 bag frozen meatballs (about 80 in a bag)

1. Put chili sauce and jelly in a pan; heat until jelly isi melted and sauce is smooth, stirring often.
2. Mix frozen meatballs and sauce together; place in crock pot.
3. Cook on low for 5-7 hours or on high for 3-4 hours.

Cheesy Garlic Biscuits

Do you like the rolls served at Red Lobster? If so, you will absolutely LOVE this recipe!

2 cups Bisquick Original Baking Mix
2/3 cup milk
3/4 cup shredded cheddar cheese
1/4 cup butter
1/4 teaspoon garlic powder

1. Preheat oven to 450 degrees.
2. Mix baking mix, milk and cheese with wooden spoon until it becomes the shape of dough.
3. Drop by large spoon onto greased cookie sheet.
4. Bake for 8-10 minutes.
5. Mix melted butter and garlic powder; brush on tops of hot biscuits.
6. Serve warm.

Hot Chocolate Mix

2 lbs. Nestles Quick
8 quart box powdered milk
6 oz. Cremora (1.5 cups)
1/2 lb. powdered sugar (2 cups)

1. Mix all ingredients together and store in airtight container.
2. 1/3 mix + 2/3 cup hot water = ABSOLUTELY DELICIOUS HOT CHOCOLATE!

Vegetable Beef Soup

eye of round (amount depends on how meaty your want the soup)
16 oz. can creamed corn
16 oz. can diced tomatoes
1 large can crushed tomatoes
3 cans Veg All
chopped onions (I use frozen onions) ~ amount depends on your taste
beef broth
salt & pepper to taste

1. Cook eye of round in crock pot. (I usually cook it on low while I am at work.)
2. When eye of round is done, cut into small bite size pieces.
3. Place all ingredients in stock pot or dutch oven. (Do NOT drain vegetables.)
4. Begin cooking on medium. When soup begins to simmer, turn it down to low. It should be ready to serve in 30 minutes.