Sunday, December 27, 2009

Sweet n' Sour sauce

1/2 c sugar 1/3 c. vinegar

2/3 c water 1 1/2 T cornstarch

.......cook over med. heat until thickened.

stirring constandly. Remove from heat and add 4 T. catsup.
(perfect on fried rice - chicken - etc)

Gingerbread Cookies

1/2 c. butter

1/2 c. sugar

1/2 c. molasses

1 egg yolk

2 c. flour

1/2 tsp. salt

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. cinnamon

1 tsp. cloves

1 tsp. ginger

1/2 tsp. nutmeg

Cream butter and sugar. Add molasses and egg yolk. In a medium bowl, combine remaining ingredients. Add flour mixture to butter mixture. Chill for at least an hour. It's a fairly sticky dough so you might need to chill it a little longer.

Preheat oven to 350. Roll dough to 1/4" thick and cut with cookie cutters. Place cookies 2" apart on a baking sheet. Bake 8-10 minutes. If you bake them on the short end they will stay soft and chewy and if you bake them on the longer end they will be nice and crispy. They're great either way!

Allow to cool about 5 minutes on pan and then transfer to wire rack and cool completely. Once they're cooled you can decorate your heart out.

Glacé Icing

1lb powdered sugar (about 3 3/4 C)

6T C whole milk (low-fat actually works, but use whole if you can)

6T light Corn Syrup (6T is equal to 1/4 C plus another 2 T)

1 t extract

With a whisk, combine sugar and milk until smooth (no lumps!) Then stir in corn syrup and extract.

You will use this same recipe for both glazing and piping. The way it is right now is the consistency you want for glazing you can just make it thicker with more powdered sugar

Homemade Bisquick Mix

7 cups

6 cups all-purpose flour

3 tablespoons baking powder

1 tablespoon salt

1 cup vegetable shortening

1.Sift flour, baking powder and salt three times into a large bowl.

2.Cut in shortening with a pastry blender until mixture resembles fine crumbs.

3.Store mixture in airtight container in the refrigerator up to 4 months.

4.Use whenever your recipe calls for "Bisquick mix".

Tuesday, December 15, 2009

Butterscotch Apple Crisp

6 cups sliced peeled tart apples (about 5 large)

3/4 cup packed brown sugar

1/2 cup all-purpose flour

1/2 cup quick-cooking oats

1 package (3-1/2 ounces) cook-and-serve butterscotch pudding mix

1 teaspoon ground cinnamon

1/2 cup butter

Vanilla ice cream, optional


Place apples in a 3-qt. slow cooker. In a large bowl, combine the brown sugar, flour, oats, pudding mix and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over the apples.

Cover and cook on low for 5 to 5-1/2 hours or until apples are tender. Serve with ice cream if desired. Yield: 6 servings.
(from taste of home)

Friday, November 20, 2009

Crock Pot Chicken Tortilla Soup

I truly loved this especially served with my cornbread

1 can black beans, drained (I also added in 2 cans kidney beans)
1 can corn, drained
1 can diced tomatoes (14.5 oz size - southwest style, if possible I used petite diced tomatoes w/ sweet onion)
1 packet enchilada sauce mix (I used 1/2 packet of taco seasoning and 1/2 packet of ranch seasoning)
1 1/2 C water
1 can (8 oz)tomato sauce
1 can ( 10 3/4 oz) cream of chicken soup
2 C milk
3-4 boneless chicken breasts (I only used 2 chicken breasts)
(I also added in onion and other seasonings like garlic)

In crock pot, mix the enchilada packet together with the water and tomato sauce. Add cream of chicken soup and milk and whisk together until smooth. Add chicken. Pour drained black beans, drained corn and diced tomatoes on top of that.Cook on low 6-8 hours.Before serving, take out chicken and shred or dice, then put back and stir it all together. Serve with sour cream, shredded cheddar cheese, lime, avocado, or tortilla chips. (We just did cheese and sour cream, we forgot about chips)

Thursday, November 5, 2009

Parker House Rolls

(Two Hour Roll Recipe)

1/2 cup sugar
2 cups hot water
1/2 cup oil
6 - 7 cups flour
1 teaspoon salt
2 eggs
2 tablespoons instant yeast

1/4 cup butter, melted, for shaping rolls

Add hot water to sugar and oil and beat with electric mixer (or by hand). Add eggs and salt; beat well. When mixture is lukewarm, add yeast and keep beating. Add flour until a soft dough forms. Do not knead. Let rise in covered, oil bowl for one hour.

(I just shaped them like regular rolls)

Form rolls. To make Parker House rolls, roll out dough to 1/2-inch thickness and cut circles with round cutter, about 3 inches in diameter. Holding dough circle by the edge, dip both sides into melted butter. Fold in half on baking sheet and pinch edges together to seal (don't be afraid of this step - use your index and middle finger to indent the edges of the roll together all the way to the bottom of the sheet pan otherwise they will pop open while baking). Arrange folded dough in rows in pan, each nearly touching the other. Cover and let rise for 30-45 minutes. Bake at 350 degrees for 18-20 minutes. Brush tops with melted butter, if desired.

Sunday, November 1, 2009

Crazy Cake

(from all recipes)
egg/milk free
"This cake was popular during the depression, and does not have eggs in it."
3 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
2 teaspoons baking soda
1/2 cup unsweetened cocoa powder
3/4 cup vegetable oil
2 tablespoons distilled white vinegar
2 teaspoons vanilla extract
2 cups cold water
Sift flour, sugar, salt, soda, and cocoa together into a 9 x 13 inch ungreased cake pan. Make three wells. Pour oil into one well, vinegar into second, and vanilla into third well. Pour cold water over all, and stir well with fork. (I just mixed in my mixer)
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean. Frost with your favorite icing. (we used chocolate chips and powdered sugar on top)

Monday, October 26, 2009

Chewy Chocolate Chip Oatmeal Cookies

1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour 1/2 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1 cup chopped walnuts
1 cup semisweet chocolate chips

1. Preheat the oven to 325 degrees F (165 degrees C).
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
3. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Sunday, October 25, 2009

My Amish Friend's Caramel Corn

from all recipes..

7 quarts plain popped popcorn (I even used microwave buttered popcorn and it turned out great - oh yes I used 2 bags)
2 cups dry roasted peanuts (optional)
2 cups brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1 cup margarine
1/2 teaspoon baking soda
1 teaspoon vanilla extract
Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.
Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.

Apple Enchiladas

1 (21 ounce) can apple pie filling
6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish.
In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes. Pour sauce over enchiladas and let stand 30 minutes.
Bake in preheated oven 20 minutes, or until golden.

We love to top with ice cream or whip cream....

Friday, October 23, 2009

Hamburger Stew

1lb. ground beef
1tsp. salt
1/8tsp. pepper
1/2c. chopped celery
3/4c. chopped onion
1/3c. uncooked rice
1/4tsp. chili powder
1tsp. Worcestershire sauce
1c. chopped carrots
2c. tomato juice
Brown beef, salt, pepper, celery and onion. Drain fat. Add all remaining ingredients and cook over low heat about 1 hour, stirring occasionally. Add water as needed.

Friday, October 9, 2009

Great Pumpkin Dessert

I had this about 5 years ago... and loved it. Have been wondering what the recipe was... then last night at my cooking group someone broght it! I was in heaven! YUMMY!

"This is a very easy cake made with canned pumpkin and yellow cake mix. Serve with vanilla ice cream or whipped cream."

1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
3 eggs
1 cup white sugar 4 teaspoons pumpkin pie spice
1 (18.25 ounce) package yellow cake mix
3/4 cup butter, melted
1 1/2 cups chopped walnuts

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
2. In a large bowl, combine pumpkin, milk, eggs, sugar and spice. Mix well, and pour into a 9x13 inch pan.
3. Sprinkle dry cake mix over the top, then drizzle with melted butter. Top with walnuts.
4. Bake at 350 degrees F (175 degrees C) for 1 hour or until a knife inserted near the center comes out clean.

Thursday, October 8, 2009


3 eggs
1 2/3 cups white sugar
1 cup vegetable oil
2 cups pumpkin puree
2 cups all-purpose flour
1 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/4 teaspoon ground ginger
1 teaspoon salt

1 tub cream cheese frosting (or make your own!)

Preheat oven to 350 degrees.

In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, spices, and salt. Stir into the pumpkin mixture until thoroughly combined.

Spread the batter evenly into an ungreased jellyroll pan. Bake for 25 to 30 minutes in preheated oven until toothpick inserted near center comes out clean.

Cool before frosting.


1 16 oz. container whipped topping
1 5 oz. package instant vanilla pudding mix
1 15 oz can pumpkin
1 tsp. pumpkin pie spice

Mix together pudding mix, pumpkin & pumpkin pie spice.
Fold in serve with graham crackers, ginger cookies, apples etc

Sunday, October 4, 2009


from...Recipe Girl

1/3 cup milk
2 Tbs butter
½ cup canned pumpkin or mashed cooked pumpkin
2 Tbs granulated sugar
½ tsp salt
1 large egg, beaten
1 package active dry yeast
1 cup unbleached all-purpose flour (I only used all purpose flour but I used nearly 3 c.)
1 cup bread flour

1/3 cup brown sugar, packed
1 tsp ground cinnamon
2 Tbs melted butter

¼ cup (4 Tbsp.) butter
½ cup brown sugar, packed
2 Tbs milk
¼ tsp vanilla extract
dash of salt
½ to ¾ cup sifted powdered sugar

1. Prepare rolls: In a small saucepan, heat milk and 2 Tbsp. butter just until warm (120 – 130°) and butter is almost melted, stirring constantly.

2. In large mixer bowl, combine pumpkin, sugar and salt. Add milk mixture and beat with an electric mixer until well mixed. Beat in egg and yeast. In a separate mixing bowl, combine flours. Add half of flour mixture to pumpkin mixture. Beat mixture on low speed for 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft). Turn into lightly greased bowl, then grease surface of dough lightly. Cover and let rise in warm place until doubled, about 1 hour.

3. Punch dough down. Turn onto floured surface. Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy to handle. On lightly floured surface, roll dough into 12×10-inch rectangle.

4. In a small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle with brown sugar mixture. Beginning with long side of dough, roll up jelly-roll style. Pinch seam to seal. With a sharp serrated knife, gently cut roll into twelve 1-inch slices. Place rolls cut-side-up in greased 9-inch-square baking pan.

5. Cover and let rise until nearly doubled, 30 to 45 minutes.

6. Preheat oven to 350°F. Bake rolls about 20 minutes, or until golden. Remove from pan to waxed paper-lined wire rack. Cool 10 to 15 minutes.

7. While rolls are cooling, prepare icing: In small saucepan, heat butter until melted. Stir in brown sugar and milk. Cool over medium-low heat for 1 minute. Transfer to a small mixing vowl and cool mixture slightly. Stir in vanilla, salt and powdered sugar. Beat with an electric mixer until well blended. If necessary, add more powdered sugar for desired consistency.

8. Drizzle icing over warm rolls.

Yield: 12 rolls

Tuesday, September 15, 2009

Orange Chicken

(when I made this I doubled the recipe...)
I thought this was okay... I think I prefer my sweet and sour chicken...

1 1/2 pounds boneless chicken, cut in 2-inch chunks
1/2 cup flour
1 tablespoon salt
6 ounces (1/2 can) frozen orange juice concentrate, thawed (I'd opt for little-to-no pulp. The pulp can taste a bit bitter when cooked)
3 tablespoons brown sugar
1 teaspoon vinegar
3 tablespoons ketchup

Dredge the chicken pieces with the flour, and shake off the excess. Heat oil in a large skillet on the stove and brown the chicken on all sides. There is no need to fully cook it, just sear it enough for the flour to stick and get a nice coating.

Plop the chicken pieces into your slow cooker. In a small mixing bowl, combine the orange juice concentrate, brown sugar, balsamic vinegar, salt, and ketchup. Taste. If you'd like the chicken to be a bit sweeter, add a touch more sugar. Pour sauce mixture evenly over the chicken, and toss gingerly to coat.

Cover and cook on low for 6 hours, or on high for 3 to 4. Serve over rice.

Monday, September 14, 2009

Sweet n' Sour sauce

1/2 c sugar 1/3 c. vinegar
2/3 c water 1 1/2 T cornstarch
.......cook over med. heat until thickened.
stirring constandly. Remove from heat and add 4 T. catsup.

Thursday, September 10, 2009

Chicken Parmigiana

3 whole chicken breasts (I doubled... and cut in about 1/4)
1 egg (I doubled)
1 tsp. salt
1/4 tsp. pepper
1 c. dry bread crumbs (I used italian)
1 1/4 c. butter (I used less)
1 can pizza sauce (10 1/2 oz.) (with additioanl chicken I added in a can of tomato sauce w/ some seasoning)
6 slices Mozzarella cheese
Parmesan Cheese

Cut chicken breasts into halves. In a bowl, beat egg, salt and pepper; dip chicken. Then coat chicken breasts with breadcrumbs. In large skillet sauté chicken in butter. Arrange chicken in crock-pot. Pour pizza sauce over chicken. cover and cook on low 6 to 8 hours. Add mozzarella cheese, sprinkle Parmesan cheese on top. Cover and cook 15 minutes. Makes 6 servings.

Baked Apple and Cinnamon French Toast Cups

makes 6 I doubled... and have used french bread before...
4 slices whole wheat bread, cut into cubes
2 eggs
1/4 cup milk
1/2 teaspoon vanilla
1/4 teaspoon ground cinnamon
dash of ground nutmeg
For the apples:
1 large apple of your choice, cut into cubes
1 tablespoon butter
1/4 teaspoon cinnamon
1. In a medium skillet, saute apples with butter and cinnamon for about 5 minutes, or until soft. Set aside.
2. In a medium bowl, mix the eggs, milk, vanilla, cinnamon and nutmeg until well combined. Add bread cubes and mix together until all the bread is saturated. Add the apples and mix until well distributed.
3. Using a regular size muffin tin, scoop bread evenly into the muffin cups. Bake at 350 degrees for about 20 minutes or until set and lightly golden brown.
4. Mix 1/2 cup confectioners’ sugar and 1 tablespoon milk until smooth. Drizzle on top of french toast cups. Enjoy!!

Tuesday, June 23, 2009

Favorite Coffee Cake

Favorite Coffee Cake

1 1/2 cups flour -------- 1/4 cup sugar
2 1/2 tea. bak. pow. -------- 3/4 tea. salt
1/4 cup short. --------- 1 egg
¾ c milk
topping (below)

Heat oven to 375. Grease a square pan (8x8)
or I always double recipe in a 9 by 11 pan
Blend all ingredients except Topping. Beat vigorously .....spread in pan.

Sprinkle topping over batter. Bake 25 to 30 min. or until wooden pick inserted in center comes out clean. serve warm. ................... Serves 9-12


Mix 1/3 cup brown sugar, 1/4 cup flour, 1/2 tea. cinnamon and 3 tab. firm butter until crumbly.

Monday, June 15, 2009

Oatmeal Chocolate Chip Cookie Bars

Yield: 24 squares YUMMY!!!!
1 cup (2 sticks) butter, softened
3/4 cup brown sugar, packed
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
pinch of salt
3 cups rolled ("old-fashioned") oats
12 ounces (2 cups) semi-sweet chocolate chips**

1. Cream butter, sugars, egg, and vanilla with electric mixer on high.

2. Stir in flour, salt, and baking soda, all at the same time. Stir in oats. Last, add chocolate chips and stir them in (or use clean hands, if the dough is too stiff).

3. Press cookie dough into a greased 9x13-inch baking dish. Dough should be somewhat flattened, but it's okay for some cracks to remain. :)

4. Bake at 350 degrees for 30-35 minutes (I cooked mine 30 min same like I over cooked them by just a couple min), or until lightly golden and cookies are set in the middle.

5. Cool for 20 minutes; cut into 24 squares. Delicious warm or cold! :)

Hot Potato Salad

I also added a bit of garlic and some cheese throughout and on top....
5-7 medium size potatoes ~ chopped and cooked (I used red and regular potatoes)
8-10 links of sausage or slices of bacon ~ cooked

4 green onions diced ~ green and white parts
3/4 cup real mayonnaise
1/4 cup sour cream
1 package hidden valley ranch dry mix
2 tablespoons fat/grease from sausage or bacon (I didn't add any)

dice and boil potatoes until tender
dice and chop green onions
combine green onions, ranch, mayonnaise, sour cream and fat
After mixing sauce add potatoes and sausage. Pour into a 9 by 13 pan and cook uncovered at 375 degrees for 35 - 45 minutes - until dish is cooked through. Serve Immediately. .

Wednesday, May 20, 2009


1 lb ground beef
2 TBSP fajita seasoning
2 TBSP water
4 TBSP salsa
Scoops chips
lettuce, cheese, salsa and sour cream

Brown and drain beef. Stir in water, fajita seasoning, and salsa. Cook an additional 3 minutes. Place scoops on serving plate. Spoon meat filling into each and top with lettuce, cheese, salsa and sour cream (or toppings of your choice). Enjoy!

Friday, May 8, 2009

Grilled Salmon

Salmon Fillet (I have been enjoying Costco/Sams Club individually frozen fillets)
Mc Cormick Montreal Steak Seasoning
Honey Butter (yes I know not as common outside of Utah)

Preheat Grill (I cook on Geroge Foreman Grill)
Place salmon down apply honey butter & sprinkle seasoning
when ready ... flip over and apply more honey butter and seasoning....
Cook until done

Strawberry Dessert Pizza

(Made this last summer and loved it)

For Crust:
1/2 pound (2 sticks/1 cup/8 oz/226 g) unsalted butter
2/3 cup granulated sugar
1 large egg
1/4 teaspoon baking powder
1/8 teaspoon salt
1 1/2 teaspoons teaspoon vanilla extract
2 1/3 cups all-purpose flour

For Topping:
8 oz. package cream cheese
1/4 cup strawberry puree (about 4 fresh very large strawberries pureed in a blender)
1 tablespoon honey
2 tablespoons granulated sugar
3 pints fresh strawberries (medium to large size strawberries)

For Glaze: (optional)
1 tablespoons honey
1 teaspoon water

For Garnish: (optional)
Mint Sprigs

For Crust:
Cream together butter and sugar with a mixer until fluffy; add egg, baking powder, salt and vanilla till mixture is smooth; add flour and mix till a smooth dough is formed. Place finished dough in between two sheet of wax paper and refrigerate for about 20 minutes.

Remove from refrigerator and roll the dough out to about a 1/4 inch thickness and in a round shape. Place the dough in a greased 12 inch pizza pan and bake in a preheated 350 degree F (180 C) oven for 25 minutes or until crust is a light brown. Cool completely.

For Topping:
Combine cream cheese, puree, honey, and sugar until smooth. Spread evenly over the cooled cookie crust, leaving a 1/2 inch border uncovered. Place whole strawberries around the outside border and use sliced berries to fill in the middle of the pizza. Garnish with mint sprigs.

To Make Glaze:
Combine honey and water and brush over the top of finished pizza.

Makes 8-10 servings.

Saturday, May 2, 2009

Apple Pear Pie

(made this last night and really enjoyed it with ice cream)
(I added in a dash of cinnamon to the filling)
1 pound pears canned or fresh sliced (depending on the size of pan I used about 4 pears)
5 large apples cortland (or other baking apple), sliced (depending on the size of pan I used about 4 apples... I actually didn't even peel them)
1/3 cup sugar
2 tablespoons flour, all-purpose

1 teaspoon cinnamon
1 cup flour, all-purpose
1 cup brown sugar
8 tablespoons butter
1 cup nuts chopped

Combine all ingredients and turn into an unbaked pie shell.

TOPPING: Combine and sprinkle over filling.

Bake 350 degrees F (175 degrees C) for 45 minutes or until apples are soft.

Cool to room temperature and serve. (I especially love this pie served refrigerated.

Best if made the day before. It will cut beautifully.

Beef Stew

2 lbs. beef cubes ( I often use a lot less and cut up real small)
1/4 cup flour
1 1/2 tsp salt
1/2 tsp. pepper
1 1/2 cups beef broth - if you use beef bouillon cubes add water
1 tsp. Worcestershire sauce
1 or 2 cloves garlic
1 tsp. paprika
4 carrots, sliced
3 potatoes, diced
2 onions, chopped
1 stalk celery, chopped
1 can of tomato soup
1 can mushroom soup

Put meat in crock pot, mix flour, salt & pepper, and pour over meat. Stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover & cook on Low 10 to 12 hours. Stir thoroughly before serving. You can also cook on stove top for a lot less time. Cook till meat is tender.

Wednesday, April 29, 2009


Tostadas area new favorite of mine! They are like flat tacos that are usually made by layering (refried beans) on top of a tostada shell and then adding a variety of different toppings, like meat, lettuce, guacamole, cheese and salsa. They are so yummy!

Tuesday, April 28, 2009

Tropical Fruit Dip

1/2 c. sour cream
1 c. milk
1 small pkg. instant french vanilla pudding
1 8-oz. can crushed pineapple, undrained
1/3 c. coconut

Blend sour cream, milk and pudding together until smooth. Fold in pineapple and coconut. Refrigerate a couple hours or overnight. Cut up fresh fruit & serve.

Monday, April 27, 2009

super yummy toffee dip

2 pkgs Cream Cheese

2 cups Brown Sugar

2 tsp. vanilla

1 bag Heath milk chocolate toffee bits

Mix cream cheese, brown sugar, and vanilla together until smooth. Stir in as many Heath toffee bits as you like. Put in a serving bowl and sprinkle with more toffee bits. Serve with apple slices, or any other fruit you like :)

**also tasty with graham crackers or nilla wafers!

Sunday, April 19, 2009

Sausage Wonton Stars

Sausage Wonton Stars
1 (12 ounce) package wonton wrappers

1 lb bulk pork sausage

2 cups shredded colby cheese (8 ounces)

1/2 medium green pepper, chopped

1/2 medium sweet red pepper, chopped
2 bunches green onions, sliced /regular onion

1/2 cup ranch salad dressing
1/2 Olives can diced
1. Lightly press wonton wrappers onto the bottom and up the sides of greased miniature muffin cups.
2. Bake at 350 degrees for 5 minutes or until edges are browned.
3. In a large skillet, cook sausage over medium heat until no longer pink; drain.
4. Stir in the cheese, peppers, onions and salad dressing.
5. Spoon a rounded tablespoonful into each wonton cup.
6. Bake for 6-7 minutes or until heated through.

Sweet and Sour Meatloaf

Okay I know.... not everyone likes meatloaf - but we love this recipe! (My grandpa's)

Sweet and Sour Meatloaf
1 T. of Mustard
8 0z of catsup
1/4 cup vinegar
1/4 cup brown sugar
(Mix together and heat. Take half of it and pour in a bowl.) (I often double the sauce)
add 1 small chopped Onion
1 cup crushed crackers or (Grandpa used 2 cups oatmeal.)
1 egg
Hamburger about 1 lb or 1 1/2 lbs
Salt and Pepper (I often add garlic etc...)
Pour rest of catsup mixture on top and mix really well save soon to put just on top.
I often add finely chopped carrots - mushrooms - celery etc.
Bake 350 degrees for 1 hr.
When done put shredded cheese on top and melt. enjoy

Taco Soup

Dinner two nights ago.... can either be done in the crock pot or stove top - we love it and eat it frequently!

1lb Hamburger meat
1 can stewed tomatoes (undrained)
2 can corn (undrained)
2 cans of pinto or kidney beans or black beans (undrained) - I think I used 3 cans
1 can diced green chilies (I skipped)
1 medium onion
1 package taco seasoning
1 package ranch dressing
2 cups water
sometimes I even add in 1/2 c or so of Salsa
In a large pot add tomatoes, corn, beans, water, and both packs of the seasonings. Simmer on medium. In a skillet brown the hamburger. Drain. Add to pot. In the skilled add the diced chilies and onion. Cook until the onion is soft. Add to the pot. Simmer for 30 min to an hour. Top with Cheese, sour cream, salsa, or olives.

served w/some cornbread

Sausage and Egg Casserole

Put this together yesterday and baked it this morning - I thought it turned out good. I combined to recipe and created my own! Definitely make again!

1 pound ground pork sausage
1 teaspoon mustard powder (I didn't have any so I used just regular mustard)
1/2 teaspoon salt
6 eggs, beaten
1 cup milk
6 slices white bread, toasted and cut into cubes (opps I didn't read the recipe right hadn't toasted still turned out good)
8 ounces mild Cheddar cheese, shredded ( I probably used a little less)
green onion
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted

Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain.
In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly. Pour into a greased 9x13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight.
Preheat oven to 350 degrees F (175 degrees C).
Bake 45 to 60 minutes until set.

World Famous To-Die-For Sour Cream Chicken

(not my picture)

Made this tonight! My husband loved it... so did I!

World Famous To-Die-For Sour Cream Chicken
I've modified this again like I do most recipes.... I used small tenderlion strips.. about half the sour cream and 1 tube of crackers - about 1/2 the parmesan cheese & had no tarragon so I used garlic - season salt - pepper oh yes and I used about 1-2 T of butter in pan and topped w/ 1T of butter
1 hour 15 min prep SERVES 6 -8
4 chicken breasts, cut into strips (you could use thigh meat as well or chicken strips)
1 (8 ounce) container sour cream or plain yogurt
1 box Ritz crackers (the 3 roll size or the minis which crush easier, you can substitute bread crumbs if you like) or Chicken In A Biscuit crackers (you can substitute bread crumbs if you like) 1 cup sweet butter
1/2 cup parmesan cheese
2 tablespoons tarragon or marjoram (for color and flavor)
Clean chicken and pour sour cream over it and let marinate for about an hour in the refrigerator.
Meanwhile, take crackers and crush into medium course crumbs, mix in Parmesan cheese and Tarragon/ Marjoram.
Melt half of the butter and pour on the bottom of a 9x13 baking dish.
Dredge chicken in the cracker mixture and set in baking dish.
Repeat until complete.
Melt rest of butter and pour on top of chicken.
Bake@ 350 for 35-45 minutes or until golden brown.

Puffed Pancake (German Panckes..)

PUFFED OVEN PANCAKESFrom Better Homes & Gardens New Cook Book- 2 T butter- 3 eggs- 1/2 C milk- 1/2 C flour- 1/4 t. saltPreheat oven to 400 degrees. Put butter in baking dish (I just use an 8-inch casserole, I think the recipe calls for a round oven skillet or something)...heat in oven 3-5 minutes, til butter melted.Beat eggs. Add milk, flour and salt. Beat til smooth. Pour immediately into baking dish. Bake 25 minutes, or until puffy edges and looks done in center. Serve with fruit, syrup, powdered sugar, whatever you like!

Coconut Shrimp

Turned out good - just I had a bit too much batter on them... oh yes and I had no Beer so I used apple juice

Coconut Shrimp
1 egg
1/2 cup all-purpose flour
2/3 cup beer
1 1/2 teaspoons baking powder
1/4 cup all-purpose flour
2 cups flaked coconut
24 shrimp (I bought the jumbo and used 12)
3 cups oil for frying
In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.


(love this make it all time)
8 oz. fresh mushrooms, sliced & divided
4 large, skinless, boneless chicken breast
2 eggs, beaten
1 cup flour little oil
6 oz. sliced mozzarella cheese
3/4 cup chicken broth
hot rice
Instructions: Place half the mushrooms in pan.Dip chicken into beaten eggs & roll in flour.Brown on both sidesPlace chicken on top of mushroomsArrange remaining mushrooms on chicken, top with cheeseAdd chicken broth to panBake 350 30 - 45 min.Serve over rice we some times just serve with mashed potatoes

Cheesecake Strawberries

(new recipe) Absolutly loved these!
24 large strawberries, hulls removed
12 ounces cream cheese, at room temperature
1 teaspoon vanilla
3 tablespoons confectioners' sugar
1/2 cup almonds, chopped fine in the blender
Place cream cheese in a bowl, and microwave for 30 seconds, so that it's soft.
Whip together the cream cheese, vanilla, and sugar.
In the center of each strawberry, using a sharp knife, make a hole in each one, as deep as you can without going out the bottom.
Spoon or pipe the filling into each hole.
Dip cheesecake end of strawberry into chopped almonds or pistachios, making sure you completely cover the cheesecake with the nuts.
Lay strawberries in a pretty serving dish.
Sprinkle with any leftover nuts around the dish.
Chill, and serve.
Makes 24 servings.

German Pancakes

A favorite at my house.... it was dinner last night....

I often add cinnamon/nutmeg etc
This fluffy pancake should be eaten as soon as it comes out of the oven!
1 cup milk
1 cup all-purpose flour
6 large eggs
Dash Salt
1 teaspoon vanilla
4 tablespoons butter or margarine
Preheat oven to 400°F. Mix milk, flour, eggs, salt, and vanilla in a blender until smooth. Melt 1 tablespoon butter or margarine in each of four 9" pie pans in oven. Remove pans as soon as butter melts and tilt to grease entire pan.Divide batter into each of the four pie pans. Bake 10 to 15 minutes or until golden brown. The edges will puff up, and the pancake will form a well in the center. Remove from oven when golden and serve immediately. Serves 4.

This topping can be used with it.... I haven't... we usualy just use syrup or fruit
TOPPING (10 ounce) box frozen raspberries,
slightly thawed (20 ounce) can chunk pineapple,
drained 4 bananas
1/2 cup firmly packed brown sugar
1 (8 ounce) container dairy sour cream
Spoon raspberries, pineapple, and bananas into the center of pancake. Sprinkle with brown sugar and top with sour cream.

Spinach Salad with Honey Bacon Dressing

Loved this salad

8-10 servings

8 cups torn fresh spinach (I used one bundle)
1 cup sliced fresh mushrooms
1/4 cup sliced green onions
1 medium tomato, seeded and chopped
1 hard-boiled egg, chopped (I used 2)
1/2 cup shredded parmesan cheese, shredded on large holes of grater
7 slices bacon, cooked and crumbled
1/2 cup honey
1/2 cup vinegar (I cut this in half)
1/3 cup vegetable oil (I cut this in half)
1 teaspoon yellow mustard or spicy brown mustard
1 teaspoon lemon juice
Combine first 6 ingredients with 5 of the cooked, crumbled bacon strips in a large bowl (I also added carrots and cucumbers).
In a small bowl, whisk together the honey, vinegar, oil, mustard lemon juice and remaining 2 strips of cooked, crumbled bacon.
Pour over salad.
Serve immediately.

Wonton Fruit Cups Recipe

24 wonton wrappers
1 1/4 cups red grapes, cut in half
4-6 ounces low-fat vanilla yogurt (I had strawberry on had and used it)
24 mandarin orange segments
mint leaves (to garnish) (optional)
Preheat oven to 350 degrees.
Spray mini muffin pan with cooking spray.
Place a wonton wrapper in each muffin cup. Be careful to make sure that the edges of the wrapper do not fold back into the cup.
Bake for 10 minutes, or until golden brown.
Remove from muffin pan and cool completely.
Combine grapes and yogurt.
(Can be prepared to this point for later assembly.).
To assemble fruit cups, spoon some grape mixture into each wonton cup.
Top with a mandarin orange segment.
Garnish with mint leaves, if desired. (I skipped)

Corn Bread

So I made a quick hamburger soup/stew (YUMMY)

Had to have my favorite cornbread with it.... seriously didn't like cornbread until I had this... I have used this recipe for several years
- it is on the side of the Albers Corn Meal box

Oh yes I almost always double the recipe... in an 9 by 12 pan (or whatever size they call it)

Sweet Corn Bread

1 1/2 cups all-purpose flour
2/3 cup sugar (I usually half the sugar)
1/2 cup ALBERS Yellow Corn Meal
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 eggs, lightly beaten
1/3 cup vegetable oil
3 tablespoons butter or margarine, melted
Directions:PREHEAT oven to 350° F. Grease an 8-inch square baking pan.COMBINE flour, sugar, cornmeal, baking powder and salt in a medium bow. Combine milk, eggs, vegetable oil and butter in a small bowl; mix well. Add to flour mixture; stir just until blended. Pour into prepared baking pan.BAKE for 35 minutes or until wooden pick inserted in center comes out clean.FOR MUFFINS:SPOON batter into 18 to 20 greased or paper-lined muffin cups, filling 2/3 full. Bake for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool slightly. Serve warm.

Chinese Chicken Salad

1 lg. head lettuce (shredded)
3-4 chicken breasts, (cooked & cut in small pieces)
2 cups sliced mushrooms
1 bunch of green onions thinly sliced
1-2 oz pkg. slivered almonds 1 can sliced chest nuts (I also added a can mandarin oranges & chopped celery)
1 sm. Pkg. won ton skins, cut in strips (3 per square) lightly browned in oil

Mix all of the above except the won ton skins. Just before serving toss in the fried wonton skins and the dressing.
(I just bought some Asian toasted Sesame dressing)
Dressing- 4 T red wine vinegar, 4 T sugar, 1 t salt, ½ t. pepper, ¼ c. sesame seeds –
Heat until dissolved add ½ c. oil- put in jar and cool
I marinated chicken in dressing and didn't put any on the salad

Slow Cooker Lasagna


1 pound bulk Italian sausage (I just used ground beef)
1medium onion, chopped (1/2 cup)
3 cans (15 ounces each) Italian-style tomato sauce (I used Ragu)
2teaspoons dried basil leaves
1/2teaspoon salt
2 cups shredded mozzarella cheese (8 ounces)
1 container (15 ounces) part-skim ricotta cheese (I adjusted the cheese's to my liking)
1 cup grated Parmesan cheese
15uncooked lasagna noodles
Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.
Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.
Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.
Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.

Cherry Almond Coffee Squares

1 c sour cream
1/4 c water
3 eggs
1 pkg white cake mix
1 can cherry pie filling
1/4 c sliced almonds
Grease and flour jelly roll pan. Mix sour cream, water, and eggs. Stir in cake mix (dry) until moistened. (Batter will be slightly lumpy) Spread in pan. Drop pie filling by spoonfuls on to batter. . . Bake at 350 until cake springs back when touched lightly, 25-30 minutes. Cool. Sprinkle with almonds and drizzle with glaze.
Glaze: Mix 1 1/2 c powdered sugar and 2 Tb milk. Stir in a few drops of additional milk, if necessary, until smooth and desired consistency OR heat 1/2 c vanilla frosting and 2 tsp water in 1 qt saucepan over medium heat until smooth. A tasty valentine dessert . . . not overly sweet, similar to the flavor of strawberry shortcake.

Cinnamon Breakfast Bites

These turned out good - not great... but I`ll make them again - I got the recipe from Taste of Home- not my picture!

Cinnamon Breakfast Bites

(It says it makes 2 1/2 dozen - but I only get 18 I must have rolled my balls too big)
1-1/3 cups all-purpose flour
1 cup crisp rice cereal, coarsely crushed
2 tablespoons plus 1/2 cup sugar, divided
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter-flavored shortening
1/2 cup milk
1 teaspoon ground cinnamon
1/4 cup butter or margarine, melted
In a bowl, combine the flour, cereal, 2 tablespoons sugar, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Shape into 1-in. balls. In a bowl, combine cinnamon and remaining sugar. Dip balls in butter, then roll in cinnamon-sugar. Arrange in a single layer in an 8-in. round baking pan. Bake at 425° for 15-18 minutes or until toothpick comes out clean. Yield: 6 servings (2-1/2 dozen).

No Bake Cornflake Cookies

I always love these when ever I go to any potlucks... but I had never made them - so I did today!

1 cup Karo syrup
1 cup sugar
1/2 tsp. vanilla extract
1 1/2 cup peanut butter
8 cups cornflakes
Combine sugar and syrup in sauce pan. Boil for one minute, then add vanilla and peanut butter. Place cornflakes in a large bowl. Add peanut butter mixture. Press into a buttered pan. Cut while still warm. -Or you can make cookies and place on wax paper.... YUM YUM!

Easy Cherry cobbler

Easy Cherry Cobbler (crock pot)

1 16 oz can cherry pie filling, light (I tried it in apple - yummy)
1 3/4 cup pkg cake mix any flavor (I used yellow)
1 egg
3 tablespoons evaporated milk
1/2 teaspoon cinnamon
1/2 cup chopped nuts, optional
Put pie filling in lightly buttered 3 1/2-quart Crock Pot and cook on high for 30 minutes. Mix together the remaining ingredients and spoon onto the hot pie filling. Cover and cook for 2 to 3 hours on low.

Wednesday, April 15, 2009

Texas Sheet Cake

This turned out yummy!!!!
(Source: Cooking Light)
Cooking spray
2 teaspoons all-purpose flour
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup water
1/2 cup butter
1/4 cup unsweetened cocoa
1/2 cup low-fat buttermilk (I used 1%)
1 teaspoon vanilla extract
2 large eggs

6 tablespoons butter
1/3 cup fat-free milk (again, I used 1%)
1/4 cup unsweetened cocoa
3 cups powdered sugar
1/4 cup chopped pecans (I omitted these)
2 teaspoons vanilla extract

Preheat oven to 375 F.

To prepare the cake, coat a 15 x 10 jelly-roll pan with cooking spray, and dust with 2 teaspoons flour. Set prepared pan aside.

Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour and next 3 ingredients (2 cups flour through salt) in a large bowl; stir well with a whisk. Combine water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently. Remove from heat; pour into flour mixture. Beat at medium speed of a mixer until well-blended. Add buttermilk , 1 teaspoon vanilla, and eggs; beat well. Pour batter into prepared pan; bake at 375 F for 17 minutes or until a wooden pick inserted in center comes out clean. Place on wire rack.

To prepare the icing, combine 6 tablespoons butter, milk, and 1/4 cup cocoa in a medium saucepan; bring to a boil, stirring constantly. Remove from heat, and gradually stir in powdered sugar, pecans, and 2 teaspoons vanilla. Spread over hot cake. Cool completely on wire rack.

Note: You can also make this recipe in a 13 x 9 inch baking pan. Bake at 375 F for 22 minutes.

Wednesday, April 1, 2009

Chicken Enchilada Casserole

a package of chicken strips (or 2 chicken breasts)
1 can cream of chicken soup
8 oz. sour cream
small can of diced green chiles
6 or 7 corn tortillas
1 cup of grated cheese

boil the chicken until no longer pink (about 30 minutes). in a medium saucepan, combine the cream of chicken soup, sour cream, green chiles, and 1/3 of a can of water. mix well and heat until slightly bubble. pour 2/3 of the sauce on the bottom of a square pan. layer the tortillas on top (torn into bite size pieces). then add the chicken (shredded). next comes the cheese, and the rest of the sauce. cook at 350* for 30 minutes or until hot and bubbly

Cinnamon Tortilla Chips


2 tablespoons sugar
1 teaspoons ground cinnamon
6 flour tortillas

Mix sugar and cinnamon together in a small bowl. Spray tortillas lightly with nonstick cooking spray. Cut each into 8 wedges. Place on a bkaing sheet and sprinkle with cinnamon sugar.

Bake in a preheated oven for 8 to 10 minutes, or until crisp. Cool completely on a wire rack.

Monday, March 30, 2009

Lion House Dinner Rolls

2 T. dry yeast
2 cups warm water
1/3 cup sugar
1/3 cup shortening
2 1/2 tsp. Salt
2/3 cup nonfat dry milk
5-6 cups flour
1 egg

In the large bowl of an electric mixer, combine yeast and water. Let stand 5 minutes. Add sugar, shortening, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add 2 more cups flour, one at a time, and beat until smooth. Add about one more cup flour, 1/2 cup at a time until well mixed. Turn dough onto a lightly floured board and knead until it is smooth and satiny (I simply use my very-well-loved Bosch mixer to knead for me). Return dough to an oiled bowl and cover to let rise until about triple in size.

Use last of the flour as needed on the board for rolling and shaping the dough. Let dough rest on board for 10 minutes so it will be easier to manage if you roll it. Separate dough into three portions. Roll out each portion into a circle and cut into 8 pie-shaped pieces (or 12 pieces if you want smaller rolls). Roll up crescent-style and place on baking sheet (I line mine with a silpat liner or parchment paper). Bake at 350 degrees for 12 minutes. Makes 2-3 dozen rolls.

Impossible Quiche

3 eggs
1/2 c biscuit mix
1/2 c melted butter (I always cut it in half)
1 1/2 c milk
1/4 tsp salt
dash pepper
1 to 2 c shredded swiss cheese
1/2 to 1 c cooked ham or bacon, cut in small pieces
(I also add green onion)

Mix all ingredients, EXCEPT cheese and meat, in a blender. Pour into a 9
inch pie pan. Sprinkle cheese and meat on top and push down into liquid.
Bake 45 minutes at 350. Let set for 10 minutes before cutting. American or
Jack cheese or any combination can be used. (This recipe is almost too easy!)

(I often double the recipe)

Cheesy Potato and Corn Chowder

(I have left out the green chiles when I don't have them)

2 tablespoons margarine
1 cup chopped celery
1 cup chopped onion
2 (14.5 ounce) cans chicken broth
3 cups peeled and cubed potatoes
1 (15 ounce) can whole kernel corn
1 (4 ounce) can diced green chiles
1 (2.5 ounce) package country style gravy mix
2 cups milk
1 cup shredded Mexican-style processed cheese food (I have used any cheese)

In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.

Sweet and Sour Chicken

3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.


I often do them in crescents

1 cup warm water
1 cup warm milk (I just heat it in the microwave for 30 seconds and let it sit while the yeast bubbled)
1/3 cup sugar
1 package yeast(2 1/4 teaspoon)
1/3 cup oil
1/2 T salt
1 egg
flour (I think I ended up use 4 1/2 cups)

In mixer combine yeast, sugar, and warm water; let grow until bubbly(about 5 minutes). Add milk and mix. Mix in oil and egg. Slowly add 2 cups flour, mix and then add salt. Add 1/2 cup flour at a time until it comes away from side of bowl. Let rise in mixing bowl for about 30 minutes. Form rolls as desired and place on a greased cookie sheet. Let rise and additional 30 minutes. Bake at 400 degrees for 10-12 minutes. Brush hot rolls with melted butter. I made 2 dozen with this

Banana Bread

I usually double the recipe and make 4 mini loves in my stone ware pan... I have tried other recipe but always come back to this basic recipe.

1 1/2 cups flour (can use whole wheat flour for up to half of amount)

1 1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp ground cinnamon

1/8 tsp salt

1 egg

1 cup mashed ripe bananas (3 medium)

3/4 cup sugar (or less)

1/4 cup cooking oil

1/2 cup chopped walnuts (optional)

1/3 cup cranberries (optional)

1/3 cup chocolate chips (optional)

Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan; set aside. In a medium mixing bowl combine the flour, baking powder, baking soda, cinnamon, and salt. Make a well in the center of dry mixture; set aside.

In another bowl combine the egg, bananas, sugar and cooking oil. Add egg mixture all at once to dry mixture. Stir just till moistened (batter should be lumpy). Fold in nuts, cranberries and chocolate chips.

Spoon batter into the prepared pan. Bake in a 350 degree oven for 50-55 minutes or till a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove loaf from pan; cool on rack. Wrap and store overnight before slicing. Makes 1 loaf (16 servings).

Chocolate Turtle Waffle Cookies

(oh now these are good - I remember having them as a kid)
1 ½ cups sugar
1 cup butter, softened
4 eggs
2 tsp Vanilla
2 cups flour
½ cup cocoa powder
¼ tsp salt
Turn waffle maker on and allow to “preheat”. Cream sugar and butter together. Beat eggs into creamed mixture, adding vanilla. Sift flour cocoa and salt together and mix into the creamed mixture. Spoon mixture into greased and hot waffle iron and cook 1-2 minutes.
Now, I like to eat them as soon as I blow on them to cool them down a bit.

Almond Bark Candy

1 lb. white chocolate
1/2 c. raisins
1/2 c. almonds, chopped

Melt chocolate until smooth. Add raisins and almonds. Pour onto wax paper - this will be a thin candy. Let cool then break into pieces.

Super Easy Rocky Road Fudge

Rich and truly divine fudge! The easy way is the microwave method.

2 cups (12-oz. pkg.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
1 can (14 oz.) CARNATION Sweetened Condensed Milk
1 teaspoon vanilla extract
3 cups miniature marshmallows
1 1/2 cups coarsely chopped walnuts

LINE 13 x 9-inch baking pan with foil; grease lightly.

MICROWAVE morsels and sweetened condensed milk in large,
uncovered, microwave-safe bowl on HIGH (100%) power for
1 minute; STIR. Morsels may retain some of their shape.
If necessary, microwave at additional 10- to 15-second
intervals, stirring until smooth. Stir in vanilla extract.
Fold in marshmallows and nuts.

PRESS mixture into prepared baking pan. Refrigerate until
ready to serve. Lift from pan; remove foil. Cut into pieces.

S'mores Fudge

1-1/3 cups milk chocolate chips
2/3 cup sweetened condensed milk
1 teaspoon vanilla
1-1/3 cups miniature marshmallows
2 graham crackers -- broken into small pieces

Line an 8-inch square pan with aluminum foil; grease foil. Cook the chips and the condensed milk in bowl in microwave until melted and smooth. Stir frequently. Let cool 2 minutes, then stir in vanilla and 1 cup of the marshmallows. Pour into lined pan. Stick graham cracker pieces and remaining marshmallows into fudge. Refrigerate 3 hours or until firm. Invert pan, peel off foil, invert fudge and cut in 1" squares

Peanut Brittle

This is the best ever.

1 1/2 cup white sugar
1/ cup Karo white Sypup
1 1/2 cup Unsalted Peanuts
1 tsp. baking soda
1/4 cup water

Grease a large cookie sheet ( I use butter)
In a heavy 2- quart saucepan, Comibne sugar, syrup, and water.
Set candy thermometer in place over medium heat.
Boil until 280 drgrees.
Add the peanuts and stir contantly until 300 degrees.
Remove saucepan from heat and immediately, stir in baking soda.
Mix well and pour on cookie sheet. You have to work real fast after you mix it with the baking soda.
Cool 1 hour . With your hands snap candy into small pieces.
Store tightly, covered.


3/4 cup shortening
1 cup white sugar
1 egg
1/4 cup molasses
2 cups all purpose flour
2 tsps. baking soda
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. salt
sugar for rolling in

Cream shortening and sugar. Add egg and molasses. Blend dry ingredients together and add gradually stirring well. Roll in walnut size balls and roll in white sugar.(don't forget this step).Place on lightly sprayed cookie sheet (Don't flatten).They will spread. Bake 350 degrees till crackled and light brown 7-8 min. May look soft in middle but will cook more when taken out.


• 1c. (2 sticks) Butter
• 1 can Sweetened, condensed milk (8oz.)
• 1c. Light brown sugar, packed
• 1c. Light corn syrup
• Cooking spray
You will need the following:
• A good, heavy pan- preferably not a Teflon coated pan. It needs to be at least a 2 quart pan, preferably a little bigger.
• Either a wooden spoon or a metal spoon with a wooden handle (heat will travel through a metal spoon). Do not use any type of plastic spoon as it will most likely melt.
• A cake pan or cookie sheet. For thicker caramels, use a cake pan, for thinner caramels, use a cookie sheet.
• A candy thermometer.
• Wax paper for wrapping the finished caramels.
Follow these steps in order to ensure success.
1. Coat your cookie sheet or cake pan with a light coating of cooking spray. Try not to apply it too thick or the bottoms of your caramels will be greasy.
2. Combine all of the ingredients in your pan and heat over medium heat. Be sure to put the thermometer in before the mixture gets hot so the thermometer does not break.
3. Continually stir the mixture; make sure to scrape the bottom of the pan so it does not stick or burn.
4. Once the mixture begins to boil, you may need to adjust the temperature of your stove a little so as not to scorch it.
5. Boil until you reach 248 degrees which is “soft ball” on the thermometer. The caramels will be a medium amber color.
6. Immediately pour the caramels into your pre-greased cookie sheet or cake pan.
7. Allow to cool completely before cutting. If it is cold outside, I usually set them out on the porch for a half hour or so.
8. While the caramels are cooling, get your wax paper ready. I usually tear it in 6 inch pieces and then cut those in halves or thirds depending on how big you want your individual caramels to be.
9. Cut the caramels into individual sizes. When cutting, a good tip is to grease the knife you are going to use with cooking spray so it does not stick. It is also easier to use a pizza cutter; just use a knife to finish the cuts near the edges of the pan.
10. Wrap the caramels in wax paper to keep them fresh.
11. Store in an air tight container and enjoy!

Chex Muddy Buddies

1 teaspoon vanilla
1 1/2 cups powdered sugar
1/2 cup Skippy® peanut butter
1 package (6 ounces) semisweet chocolate chips (1 cup)
1/4 cup margarine or butter*
9 cups Chex® cereal (any variety)

Measure cereal into large bowl; set aside. Microwave chocolate chips, peanut butter and margarine in 1-quart microwavable bowl, uncovered on High 1 minute; stir. Microwave 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour chocolate mixture over cereal in bowl, stirring until evenly coated. Pour into large plastic food-storage bag; add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator. 9 cups snack.

toll house pie

melt 1 cup butter (try to use the real thing - if not it has to be real margarine not spread) while it is cooling, beat 2 eggs; add 1/2 cup flour, 1/2 cup sugar, and 1/2 cup brown sugar to the egg. stir in the cool butter. stir in 6 oz. (1 cup) semi sweet chocolate chips and 1 cup walnuts. bake in an unbaked pie shell for 1 hour at 325 degrees.
don't try using this recipe without the nuts. i have substituted almonds because my brother would not eat walnuts, and that worked, but the walnuts are better. if you don't use the nuts, it just kind of sinks into a gooey sort of stuff in the pie shell.

Texas Sheet Cake

2 cups flour
2 cups sugar
1 cup butter
4 Tbsp cocoa
1 cup water
2 eggs, slightly beaten
1 tsp vanilla
1/2 cup buttermilk
1 tsp soda
1 tsp cinnamon
Mix and set aside your flour and sugar.
In a large pan, bring the butter, cocoa, and water to a boil. Take the pan off the burner and add the vanilla, buttermilk, soda and cinnamon, and the slightly beaten eggs. (I always add the eggs last because if you aren't stirring fast enough they can cook in the heat of the butter/cocoa mixture!) Mix in the sugar and the flour and pour all into a Pam sprayed jelly roll pan. Bake at a preheated 400' oven for 20 minutes.


1 1/2 cups white sugar
6 Tbsp butter
6 Tbsp milk
1/2 to 1 cup chocolate chips.
Combine sugar, butter, and milk in saucepan, and bring to a boil - boil for one minute. Remove from heat and add the chocolate chips. Beat until smooth and spread over cooled cake. Yumm!

Favorite Coffee Cake

this is my mom's recipe - I love it! - I often double it!

1 1/2 cups flour -------- 1/4 cup sugar
2 1/2 tea. bak. pow. -------- 3/4 tea. salt
1/4 cup short. --------- 1 egg
¾ c milk
topping (below)

Heat oven to 375. Grease round layer pan (9 x 1 1/2) or square pan (8x8) Blend all ingredients except Topping. Beat vigorously .....spread in pan.

Sprinkle topping over batter. Bake 25 to 30 min. or until wooden pick inserted in center comes out clean. serve warm. ................... Serves 9-12


Mix 1/3 cup brown sugar, 1/4 cup flour, 1/2 tea. cinnamon and 3 tab. firm butter until crumbly

Pumpkin Sheet Cake Recipe

Mix together:
4 eggs -1 2/3 cup sugar - 1 cup oil - 2 cups pumpkin (15oz can) - 2 cups flour -
2 tsp baking powder - 2 tsp cinnamon - 1 tsp salt - 1 tsp baking soda
Pour onto a greased cookie sheet and bake at 350 degrees for 20 - 25 minutes.

Frost with cream cheese icing.

Cream Cheese Frosting
Beat together one 8oz package cream cheese, softened; 1/2 cup butter, softened; and 2 tsp vanilla till light and fluffy.
Gradually add 2 cups sifted powdered sugar, beating well. Gradually beat 1-2 additional cups powdered sugar to reach spreading consistency. Cover and store cake in refrigerator.


1lb Hamburger meat
1 can stewed tomatos (undrained)
2 can corn (undrained)
2 cans of pinto or kidney beans (undrained)
1 can diced green chilies
1 medium onion
1 package taco seasoning
1 package ranch dressing
2 cups water
In a large pot add tomatos, corn, beans, water, and both packs of the seasonings. Simmer on medium. In a skillet brown the hamburger. Drain. Add to pot. In the skilled add the diced chilies and onion. Cook until the onion is soft. Add to the pot. Simmer for 30 min to an hour. Top with Cheese, sour cream, salsa, or olives.


This fluffy pancake should be eaten
as soon as it comes out of the oven!
1 cup milk
1 cup all-purpose flour
6 large eggs
Dash Salt
1 teaspoon vanilla
4 tablespoons butter or margarine
Preheat oven to 400°F. Mix milk, flour, eggs, salt, and vanilla in a blender until smooth. Melt 1 tablespoon butter or margarine in each of four 9" pie pans in oven. Remove pans as soon as butter melts and tilt to grease entire pan.
Divide batter into each of the four pie pans. Bake 10 to 15 minutes or until golden brown. The edges will puff up, and the pancake will form a well in the center. Remove from oven when golden and serve immediately. Serves 4.

Chicken Noodle Soup


4 cups chopped, cooked chicken meat
1 cup chopped celery
1/4 cup chopped carrots
1/4 cup chopped onion
1/4 cup butter
8 ounces egg noodles
12 cups water
9 cubes chicken bouillon
1/2 teaspoon dried marjoram
1/2 teaspoon ground black pepper
1 bay leaf
1 tablespoon dried parsley
In a large stock pot, saute celery and onion in butter or margarine.
Add chicken, carrots, water, bouillon cubes, marjoram, black pepper, bay leaf, and parsley. Simmer for 30 minutes.
Add noodles, and simmer for 10 more minutes.