Sunday, December 19, 2010

Golden Crescents

 ( from Betty Crockers cook book)

2 pkg. active dry yeast

3/4 c warm water

1/2 c sugar

1 t salt

2 eggs

1/2 shortening (part soft butter)

4 c flour

Dissolve yeast in warm water. Stir in sugar, salt, eggs, shortening and 2 cups of the flour. Beat until smooth. Mix in remaining flour until smooth. Scrape dough from side of bowl. Cover; let rise in warm place until double, about 1 hr.

Divde dough in half; roll each half into 12 - inch circle. Spread with butter; cut into 16 wedges. Roll up each wedge, beginning at rounded edge. Place rolls, with point under, on greased baking sheet. Cover; let rise until double, about 1 hr.

Heat oven to 375.........bake 12 to 15 minutes. Brush rolls with butter.

Thursday, December 9, 2010

Cinnamon Caramel Corn with Pecans & White Chocolate

(Recipe from Best Bites)

12 C popped popcorn (about 1/2 C kernels)

1 C pecan halves, roughly chopped  (I used almonds)

1 C brown sugar

3/4 t cinnamon

1/4 C karo syrup (or honey makes a good substitution)

1 stick real butter (1/2 C)

1t vanilla

1/2 t baking soda

3 squares almond bark (about 4 oz)  (I never got around to adding this we ate it too fast)

Preheat oven to 250 degrees

Place popcorn and chopped pecans in a large bowl and set aside.

Combine brown sugar and cinnamon in a 2 liter capacity microwave safe bowl. Mix well. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.

Remove from microwave and add in vanilla and baking soda. Stir to combine. Mixture will foam and rise. Pour caramel mixture over popcorn and pecans and stir very well so everything is well coated.

Spread popcorn mixture onto a foil-lined jelly roll pan. Place in oven and bake for 30 minutes, stirring every 10 minutes.

Remove from oven and spread out on a large piece of parchment, waxed paper, or foil.

Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is hardened and popcorn is cool, break into chunks and enjoy!

Wednesday, November 24, 2010



1½ cups lightly packed crushed shortbread cookies with pecans (about 16 cookies) (I used ginger cookies)

3 Tbs butter, melted

3 Tbs all-purpose flour


1 cup granulated sugar

3 Tbs all-purpose flour

8 ounce package cream cheese, softened

3 ounce package cream cheese, softened

1 tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp ground ginger

¼ tsp ground cloves

3 large eggs

15 ounce can pure pumpkin puree

1 Tbs milk

1. Preheat oven to 375°F. Place rack in center of oven.

2. Prepare crust: Mix all crust ingredients together. Press crust onto bottom and sides of an ungreased 9-inch pie pan. Bake for 12 minutes. Remove pan from oven, and cool completely. Keep oven on.

3. Prepare filling: Beat sugar, flour and both packages cream cheese in large bowl with electric mixer on low speed until smooth; reserve ½ cup. Add remaining ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust.

4. Make swirl design: Stir milk into reserved cream cheese mixture. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion. Turn pie plate one fourth turn and repeat. Swirl to look like an autumn leaf if you’d like.

5. To bake: Cover edges of crust with pie crust covers or aluminum foil strips to prevent excessive browning. Remove foil the last 15 minutes of baking. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store covered in refrigerator.

Cooking Tips
*Try using gingersnaps in place of shortbread cookies.

Dinner Rolls - no kneading and ready in an hour


■1 package quick-acting active dry yeast

■1 1/3 cup milk (105º to 115ºF degrees)

■3 to 3 1/2 cups flour or whole wheat flour

■3 tablespoons olive oil

■1 tablespoon sugar

■1 teaspoon salt

■1 tablespoon melted butter

■coarse salt

Dissolve yeast in warm milk with sugar in electric mixer bowl. Stir in 1 cup flour, oil, and salt. Beat until smooth. Stir in enough remaining flour, scraping dough from side of bowl, until soft dough forms. Cover and let rise in warm place until double, about 45 minutes.

Heat oven 400ºF degrees. Prep a 12 cup muffin pan with non-stick cooking spray.

Punch down dough in center and fold over a few times. Pinch off 1 inch balls of dough and quickly roll in palm of hands. Put 3 balls to one muffin cup; brush with melted butter; sprinkle with coarse salt.

Bake 12 to 15 minutes, until crust is light golden brown. Immediately remove from pan. Store loosely covered.

Saturday, November 20, 2010

No bake cookies... another version

1 c. Brown Sugar

1 c. Sugar

1/2 c. Milk

1/2 c. Margarine

1 c. Chocolate Chips

3 Tbsp. Creamy Peanut Butter

3 c. Oatmeal


* Boil sugars, milk, & margarine. * Add oatmeal, chocolate chips, and peanut butter. * Spoon onto greased cookie sheet or waxed paper and let stand until firm. * Refrigerate.

No Bake Cookies


1 3/4 cups white sugar

1/2 cup milk

1/2 cup butter

4 tablespoons unsweetened cocoa powder

1/2 cup crunchy peanut butter

3 cups quick-cooking oats

1 teaspoon vanilla extract


1.In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.

Friday, November 19, 2010

Sweet Potatoes

3 C sweet potatoes

1 C white sugar

2 eggs (beaten)

1/2 stick butter

1/2 C evaporated milk

1 tsp. vanilla

Cook and mash sweet potatoes. Add all ingredients and mix well. Pour into buttered casserole dish. Bake at 350 degrees for 30 minutes.


1 C brown sugar

1/2 C flour

1 C pecans

1/2 stick softened butter

1 tsp. cinnamon

Add all ingredients and mix well. Place on baked sweet potatoes and return to oven for 10 minutes at 350 degrees.

Wednesday, November 10, 2010

Chocolate Chip Cookies

1/2 cup of butter

1/2 cup of shortening

1 cup of sugar

1 cup of brown sugar

Mix like crazy - whip up good... 3-5 min, then add

2 eggs

4 teaspoons of vanilla
again mix very well

1 cup of flour mixed with

1 tsp of baking soda

1 tsp salt (I used about 3/4 t of sea salt)

Add flour mixture to top mixture then add 2 more cup of flour (I added a bit extra flour).

Add as much chocolate chips as you want I also added mini m&ms

Bake 375' for 8 minutes.

Thursday, November 4, 2010

Mini Cheesecakes

1 (12 ounce) package vanilla wafers

2 (8 ounce) packages cream cheese

3/4 cup white sugar

2 eggs

1 teaspoon vanilla extract

1 (21 ounce) can cherry pie filling

(I have also done a gram cracker crust)

1.Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners.

2.Crush the vanilla wafers, and place 1/2 teaspoon of the crushed vanilla wafers into each paper cup.

3.In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.

4.Bake for 15 minutes. Cool. Top with a teaspoonful of cherry pie filling.

baked cinnamon chips


8 (7-inch) flour tortillas
1 tbs. Sugar
1/4 tsp. Cinnamon

Preheat oven to 400 degrees. Lightly spray tortillas with water. Combine sugar and ground cinnamon. Sprinkle cinnamon sugar evenly over tortillas. Cut each tortilla into eight wedges and layer on baking sheet. Bake 8-10 minutes or until edges are lightly browned and crisp. Remove from baking sheet and cool completly. Repeat with remaining tortilla wedges. Yield 64 chips.

The Best Chicken Fried Steak

4 (1/2 pound) beef cube steaks

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon black pepper

3/4 teaspoon salt

1 1/2 cups buttermilk

1 egg

1 tablespoon hot pepper sauce (e.g. Tabasco™)

2 cloves garlic, minced

2.5 cups canola oil for frying

Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.

Heat the oil in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Serve with gravy of your choice.

Thursday, October 28, 2010

Slow Cooker Hot Fudge Sundae Cake

Let me first say this was soooooooo YUMMY!
(I did double the recipe... extra large oval slow cooker being used)

1 cup Gold Medal® all-purpose flour

1/2 cup granulated sugar

2 tablespoons baking cocoa

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

2 tablespoons vegetable oil

1 teaspoon vanilla

1/2 cup chopped nuts (I left out)

3/4 cup packed brown sugar

1/4 cup baking cocoa

1 1/2 cups hot water

(2 cups of chocolate chips)

1.Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray. Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in medium bowl. Stir in milk, oil and vanilla until smooth. Stir in nuts. (I did leave out the nuts but added in a cup of chocolate chips) Spread batter evenly in slow cooker.

2.Mix brown sugar and 1/4 cup cocoa in small bowl. Stir in hot water until smooth. (I added in a cup of chocolate chips) Pour evenly over batter in slow cooker.

3.Cover and cook on high heat setting 2 hours to 2 hours 30 minutes or until toothpick inserted in center comes out clean.

4.Turn off slow cooker. Let cake stand uncovered 30 to 40 minutes to cool slightly before serving. Spoon warm cake into dessert dishes. Spoon sauce over top.

Monday, October 25, 2010

Pumpkin Cheesecake Bars


1 (16 ounce) package pound cake mix (I had on hand a yellow cake mix so that is what I used)

3 eggs

2 tablespoons butter or margarine, melted

4 teaspoons pumpkin pie spice, divided

1 (8 ounce) package cream cheese, softened

1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk

1 (15 ounce) can pumpkin

1/2 teaspoon salt

1 cup chopped nuts


(I cooked mine in a 9 by 13 pan)
1.Preheat oven to 350 degrees F. In large bowl, on low speed, combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice until crumbly. Press onto bottom of 15x10-inch jellyroll pan.

2.In large mixing bowl, beat cream cheese on low until fluffy. Gradually beat in sweetened condensed milk, then remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice, and salt; mix well.

3.Pour over crust; sprinkle with nuts. Bake 30 to 35 minutes or until set. Cool. Chill; cut into bars. Store covered in refrigerator.

Saturday, October 23, 2010

Clam Chowder

3 (6.5 ounce) cans minced clams (I used two wished I had used 3)

1 cup minced onion

1 cup diced celery

2 cups cubed potatoes

1 cup diced carrots

3/4 cup butter (I used 1/4 cup)

3/4 cup all-purpose flour

1 quart half-and-half cream

2 tablespoons red wine vinegar (I used regular vinegar)

1 1/2 teaspoons salt

ground black pepper to taste

(I also added about 5 strips of bacon cooked/crumbled up)


1.Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.

2.Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.

3.Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

Sunday, October 17, 2010

Pumpkin cookies


1 cup (2 sticks) unsalted butter, softened

1 cup white sugar

1 cup light brown sugar

2 large eggs

1 teaspoon vanilla extract

1 cup canned pumpkin puree

3 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

2 cups (12-ounce bag) milk chocolate chips, not semisweet

Nonstick cooking spray or parchment paper


Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

Friday, October 8, 2010


2 pounds ground beef (I usually just use 1 pound)

1/2 onion, chopped

1 teaspoon ground black pepper

1/2 teaspoon garlic salt

2 1/2 cups tomato sauce (I usually use less but also add in a can of diced tomatoes)

1 (8 ounce) jar salsa ( I usually just add in 1/2 c)

4 tablespoons chili seasoning mix (we use less... we like things mild)

2-3 cans (depending how much you want to make) (15 ounce) can light red kidney beans


1.In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.

(I usually just mix it all in the crock pot and let it sit on low for 6-8 hours)
2.Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.

Wednesday, October 6, 2010

Crock Pot Salsa Chicken

1 lb chicken breasts (boneless, skinless work well) usually buy on super sale and freeze a bunch

1 can black beans

1 can corn (one time I used frozen corn and it was fine)

1.5 cup salsa (anything you need to get rid of works fine)

Place chicken on bottom, mix other ingredients and spread on top. Cook on low for 8 hours. After cooking, I shred the chicken and mix it all up! EASY to do.

Serve with tortillas and other taco like toppings or even a chip dip of sorts.. Have sour cream and cheese available.

Tuesday, October 5, 2010

Mushroom Pork Chops and Rice

4 boneless, skinless pork chops

1 can cream of mushroom soup

4 servings minute rice

Pre-heat oven to 350 degrees.

Cook minute rice according to package directions.

Brown pork chops, reserving the juice.

Place rice in bottom of a casserole dish, drizzle the pork chop juice over top.

place pork chops over top of rice in a single layer

Spread mushroom soup over top.

Bake in oven, covered, for 30 minutes.

Remove lid, bake for 10 more minutes.

Makes 2-4 servings, as made above. Increase portions as needed.

Variations: I like to put a drained can of mushroom stems and pieces, as well as about 2 cups of frozen peas or French beans, making a full meal.

Pumpkin Crunch Cake

1 box yellow cake mix

1 c. pumpkin

3 eggs

1 tsp. pumpkin pie spice

1 c. brown sugar

1 c. nuts, chopped

2 tsp. cinnamon

2 T. flour

2 T. melted butter

Mix together cake mix, pumpkin, 1/2 c. water, eggs and pumpkin pie spice. Pour 1/2 of batter in 9 x 13 in greased, floured cake pan. Combine brown sugar, nuts cinnamon, flour and butter and sprinkle half of mixture over batter. Spread remaining batter over top then remaining crunch mixture. Bake in 350 degree oven 45-50 min.

Sunday, October 3, 2010

Caramel-Apple Muffins

These were YUMMY!!!!!

•2 cups flour

•3/4 cup sugar

•2 tsp baking powder

•2 1/2 tsp cinnamon

•1/2 tsp cardamom

•1/2 tsp salt

•1 egg

•1 cup milk (at least 1%)

•1/4 cup butter, melted

•1 1/2 tsp vanilla extract

•1/2 cup chopped peeled tart apple

•12 caramels, chopped

For the topping:

•1/2 cup packed brown sugar

•1/4 cup quick-cooking oats

•3 Tbsp butter, melted

•1 tsp cinnamon

Preheat oven to 350 degrees and grease a muffin pan. In a large bowl, whisk together the flour, sugar, baking powder, spices, and salt.

In a medium bowl, whisk together the egg, milk, butter, and vanilla.
Stir the wet ingredients into the dry ingredients just until moistened. Fold in the apples and caramels.
Combine all of the topping ingredients in a small bowl.
Fill muffin pan cups 3/4 full, and then sprinkle the topping over the batter.
Bake 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let cool in the pan 5 minutes before removing to a wire rack to cool slightly. Serve warm.

Cream Puff Cake


 1 c Water

1 Stick margarine

1 c Flour

4 Eggs

2 Small boxes instant vanila

1 pk 8 oz cream cheese, softened

3 c Milk

1 lg Tub Cool Whip

1 cn Chocolate syrup (I skipped still tasted great)

.Preparation - Cream Puff Cake - Winner

Bring the water and margine to boil. Add 1 cup flour and eggs after you remove pan from heat. Mix well and spread into a 9X13" pan. Bake at 350F for 30 to 35 minutes. Let cool. Mix 2 boxes pudding, 8 oz. cream cheese and 3 cups milk until well mixed. Spread over cream puff layer. Let set in refrigerator until set. Before srving cover with Cool Whip and drizzle chocolate syrup over the top. (I skipped still tasted great)

OREO Biscotti

What You Need
1 cup sugar
1/3 cup butter or margarine melted
3 eggs
2 tsp. vanilla
3 cups flour
1-1/2 tsp.  Baking Powder
1/4 tsp. salt
16 OREO Cookies, coarsely chopped (about 2 cups)
2 squares BAKER'S Semi-Sweet Chocolate, melted

PREHEAT oven to 350°F. Mix sugar, butter, eggs and vanilla in large bowl until well blended. Add flour, baking powder and salt; mix well. Stir in chopped cookies. Divide dough in half. Shape each half into 9x3-inch loaf on lightly greased baking sheet with floured hands.

BAKE 25 to 30 minutes or until golden brown and toothpick inserted in centers comes out clean. Remove from oven; cool 10 minutes. Cut each loaf diagonally into 16 (1/2-inch-thick) slices. Place slices, cut sides up, on same baking sheet. Bake an additional 10 to 12 minutes on each side or until lightly toasted on both sides. Cool completely on wire rack.

DRIZZLE cooled biscotti with melted chocolate.

Friday, October 1, 2010

Raspberry Oatmeal Bars

1 (18.25 ounce) package yellow cake mix

2 1/2 cups quick cooking oats

3/4 cup margarine, melted (I used 1/2 c)

1 cup raspberry jam

1 tablespoon water (I used lemon juice)

(I also used about 1/4 c milk)


1.Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.

2.In a large bowl, mix together oats, cake mix, and melted margarine so that it makes nice clumps and there is no dry mix left. (I also mixed in about 1/4 cup milk) Press 1/2 of the oats mixture evenly into the bottom the prepared pan. In a separate bowl, mix jam with water, and spread over the crust. Sprinkle the remaining oat mixture evenly over the top.

3.Bake in the preheated oven for 18 to 23 minutes, or until the top is lightly browned. Cool before cutting into bars.

Honey Lime Chicken Enchiladas

I have seen these recipe multiple times all over the Internet.. wanted to try it... but I don't care for enchiladas nor green sauce... but so glad I took the risk! Loved it! I made a few changes you will see through out it...
6 Tbsp honey

5 Tbsp fresh lime juice (1-2 limes)  (I didn't use limes just the juice)

1 Tbsp chili powder  (I used less but some red pepper too)

1 tsp garlic powder

2-3 skinless, boneless chicken breasts, cooked and shredded

8 – 10 flour tortillas (depending on size)

1 lb of a Mexican blend cheese (Monterrey jack, Colby, cheddar), shredded

1 large can of green enchilada sauce

(I also used 1 cup of sour cream and 2-3 cups of rice)

Mix the honey, lime juice, chili powder and garlic powder together with the shredded chicken. Allow it to sit for at least 1/2 hour or you could do it hours before and just cover and refrigerate.

Pour 1/2 cup of enchilada sauce into bottom of a 9 x 13 pan. Place chicken and cheese into middle of a tortilla and spoon about 1 tablespoon of enchilada sauce over it and roll up. (I mixed a cup of sour cream w/ enchilada sauce to spoon in enchiladas and for the leftovers to put on top - I also mixed rice in with the chicken) Place seam down in the pan. Reserve about 1-2 cups of cheese to sprinkle on top of enchiladas. Pour enchilada sauce over the top of rolled enchiladas and sprinkle with remaining cheese.

Bake at 350 degrees for about 25 minutes or until lightly browned and bubbly.

Monday, September 20, 2010

Roasted Red Pepper Dip

A friend served this at our cooking group... dang I loved it!! - even though I do not like red peppers.. heck took me an hour to find them in the store...

7 oz. Roasted Red Peppers (drained and diced)

3/4 lb. shredded Monterey Jack cheese

1- 8 oz. pkg. cream cheese (softened)

1 c. Mayonnaise

1 Tbsp. minced onion

1 clove minced garlic

2 Tbsp. dijon mustard

(I also added chopped green onion)

Pre-heat oven 350 degrees. Mix all together, then bake in small baking dish for 20-30 min. or until bubbles and browns.

Serve with tortilla chips.

Friday, September 3, 2010

Cowboy Caviar!!!

(This is my sister in-laws recipe) love it!!!!!

2 cans diced tomatoes with green chilies
1 can corn, drained
1 can black eyed peas, drained, rinsed
1 can black beans, drained, rinsed
1 bunch of cilantro, finely chopped-cut some of the stems
1 or 2 bunches green onions chopped
2 pkg italian dressing mix and 1/2 vin and 1/2 cup oil
2 ripe avacodoes

mix dressing in bowl, add rest of the stuff.

Add avacado before serving leave pits in the bowl this will keep them from turning brown!!

Banana Pineapple Slush

(makes a lot - sure you could cut the recipe in half) I have served this twice so far and it is loved by all.. even my husband who doesn't like bananas (hardly taste them)

4 cups sugar  (I only used 3 cups)

2 cups water
1 can (46 ounces) pineapple juice
3 cups orange juice
3/4 cup lemon juice
1/2 cup orange juice concentrate
8 medium ripe bananas, mashed
2 bottles (2 liters each) cream soda
3 cans (12 ounces each) lemon-lime soda


In a saucepan, bring sugar and water to a boil over medium heat; cool. Pour into a freezer container; add juices, orange juice concentrate and bananas (I ran the bananas through the blender). Cover and freeze. To serve, thaw mixture until slushy; stir in cream soda and lemon-lime soda. Yield: about 9-1/2 quarts.

Sweet and Sour Meatballs

1 pound ground beef

1 egg

1 onion, chopped

1 cup dry bread crumbs

salt and pepper to taste

1 cup water

1/2 cup vinegar

1/2 cup ketchup

2 tablespoons cornstarch

1 cup brown sugar

2 tablespoons soy sauce


1.In a large bowl, combine beef, egg, onion, bread crumbs, salt and pepper. Roll into meatballs about 1 to 1 1/2 inches in size.

2.In a large skillet over medium heat, saute the meatballs until browned on all sides.

3.In a separate medium bowl, mix together the water, vinegar, ketchup, cornstarch, sugar and soy sauce. Pour over the meatballs, and allow sauce to thicken. Continue to heat until the sauce just starts to bubble.
(I just had the sauce on the side... this was terrific)

Blueberry Zucchini Bread

(I doubled this and made 8 mini loafs )

3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar  (I cut the sugar in half)
2 cups shredded zucchini (I doubled the amount of zucchini)
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries  (I used frozen)
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
2.In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
3.Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes (or longer) in pans, then turn out onto wire racks to cool completely.

Cream Puff Cake

1 stick (8 Tbsp.) unsalted butter
1 c. water
1 c. flour
4 large eggs

3 1/2 c. milk
8 oz. cream cheese, softened
3 (3.5 oz) pkgs. instant vanilla pudding
1 container Cool Whip
Chocolate syrup

Preheat oven to 400 F.

In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg.
Spread in bottom and up the sides of an ungreased 9x13 inch pan. Bake at 400 degrees F (200 degrees C) for 35 minutes. Cool completely.

To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth. Here's the trick, to keep things smooth: start with the cream cheese, give it a good beating until fluffy. Slowly but surely (while still beating), add the milk. Voila! Once these are well combined, add pudding mix and beat until thickened. Spread over cooled shell.

Top with whipped topping, and drizzle chocolate syrup over the top. Keep refrigerated until serving.

Thursday, June 17, 2010

Cherry Pie Filling Salad

1 can (21 0z) (cherry) Pie Filling
1 can Drained (20 oz) Pineapple Tidbits
1 Cup Coconut
2 C. mini-marshmallow
1 Carton (12 oz) Cool Whip
2 cans fruit cocktail (undrained)
Mix all together and refrigerate overnight till ready to serve.

Wednesday, May 26, 2010

Green Smothie

Yum Yum one of our favorites.. you can add just about anything but our base is...
3 large handfuls of green leaf spinach
1 c of OJ
1 apple
1/2 c yogert
1 large cup of ice
1 c of frozen blueberries
3 T ground flax seed

we also often add any of the following carrots - pineapple - banana - celery - wheat germ

blend in a blender and enjoy!

Thursday, May 20, 2010


1 c. Acini De Pepe macaroni
2 cans mandarin oranges
3 tbsp. flour
1 c. miniature marshmallows
13 oz. can chunk pineapple
3 eggs
1 c. sugar
8 oz. cool whip

Boil macaroni in salt water for 15 minutes. Drain and rinse in cold water; let cool. Drain juice of fruit and cook fruit juice with eggs, flour and sugar until thick (mix well while cooking) ; then cool. Mix with macaroni and refrigerate overnight. Add drained fruit, marshmallow and cool whip. Chill before serving.

Trail Mix

1 cup combination diced dried fruit, such
as prunes, apricots, pears and apples
1/2 cup raisins and/or dried cherries or
cranberries 1 1/2 cups unsalted sunflower seeds
1 cup unsalted dry-roasted peanuts (or
honey-roasted peanuts, chopped
walnuts or unsalted almonds)
(I had to add a bit of chocolate as well)

1. Mix all. Makes 4 cups.

Cole Slaw


1 (16 ounce) bag coleslaw mix
2 tablespoons diced onion
2/3 cup creamy salad dressing (such as
Miracle Whip™)
3 tablespoons vegetable oil 1/2 cup white sugar
1 tablespoon white vinegar
1/4 teaspoon salt
1/2 teaspoon poppy seeds

1. Combine the coleslaw mix and onion in a large bowl.
2. Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

Layered Southwest Chicken Salad

a friend brought this to cooking group the other day - oh how I loved it!

½ cup lime juice
½ cup sour cream (I use fat free)
1/3 cup fresh cilantro leaves
2 Tbsp. sugar
½ tsp. salt
½ tsp. pepper
½ cup olive oil

1 package (10 oz.) hearts of
romaine salad mix
1 medium tomato, chopped
1 can (15 oz.) black beans,
rinsed and drained
1 small red onion, chopped
2 packages (6 oz. each) ready-
to-use Southwestern chicken
2 cups (8 oz.) shredded
Mexican cheese blend
1 can (11 oz.) Mexicorn,
drained (I use regular)
1 can (6 oz.) sliced ripe olives,
2 cups coarsely crushed tortilla
Additional fresh cilantro leaves

-For dressing, combine the first six ingredients in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Transfer to a small bowl; cover and refrigerate until serving.

-In a 4-qt. glass salad bowl, layer the remaining ingredients in the order listed. Add crushed tortilla chips just before serving. Serve with dressing. Yield: 8 servings.

(she serves it home for a main dish, and just layer ingredients on plate)
(Chicken can also be substituted for steak strips or pork chops)

Beef Gravy Recipe

5 cups (approx)
1/2 cup butter or margarine
1/2 teaspoon black pepper (or to taste)
1/8 teaspoon garlic powder (optional or to taste)
1/2 cup flour, plus
2 tablespoons flour (for a very thick gravy increase to 3 tablespoons)
1 tablespoon oxo beef bouillon powder (or to taste, I use 2 small package OXO beef bouillon powder)
4 cups canned low sodium beef broth (or use beef pan drippings with broth to make up 4 cups, omit the bouillon if using beef drippings)
1.In a saucepan over medium-high heat melt butter or margarine until bubbly (do not brown).
2.Add in the black pepper, garlic powder (if using) and flour, then whisk for 1 minute.
3.Slowly add in the beef broth and beef bouillon powder (or beef broth mixed with pan drippings) stir over low heat until smooth, thickened and bubbly about 3 minutes).

Monday, April 12, 2010

No Bake Chocolate Cookies

2 cups sugar
1/4 c. margarine
1/2 cup milk
3 tablespoons cocoa
1 teaspoon vanilla
1/2 cup peanut butter (creamy or chunky)
3 cups quick cooking oats
Combine sugar, margarine, milk and cocoa in a 4 quart sauce pan. Cook at a full rolling boil for approximately 1 minute.
Remove from heat, add vanilla and peanut butter. Stir well. Add oatmeal to mixture, combine thoroughly.
Drop by spoonfuls onto waxed paper. Cool until firm.


1 cup unsalted butter, room temperature
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
2 1/2 cups blended oatmeal (pulse oatmeal in a blender to make it flour like)
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
12 ounces semi-sweet chocolate chips
1 - 4 ounces Hershey bar, grated
3 cups chopped nuts ( I often leave out )

Cream the butter and sugars; add eggs and vanilla and mix well. In another bowl, mix the flour, oatmeal, salt, baking powder and baking soda. Slowly add dry ingredients to the butter mixture and mix well. Stir in the chocolate chips, grated chocolate and nuts. I used a rounded tablespoon of dough for each cookie. Roll each cookie into a ball and place on a cookie sheet about 2 inches apart. These cookies do spread out, so don't crowd them. Bake at 375 degrees for about 9-10 minutes. As soon as they began turning golden around the edges, I removed them from the oven and let them set on the cookie sheet about 30 seconds before removing to cooling racks. They stayed nice and chewy down to the last cookie!

Friday, April 2, 2010

Basic Crepes

1 cup all-purpose flour
2 eggs
1/2 cup milk 1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted

1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Lemon Crumb Muffins

6 cups all-purpose flour
4 cups sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
8 eggs
2 cups (16 ounces) sour cream
2 cups butter, melted
3 tablespoons grated lemon peel
2 tablespoons lemon juice

3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup cold butter, cubed

1/2 cup sugar
1/3 cup lemon juice
In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the eggs, sour cream, butter, lemon peel and juice. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full.
In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, whisk glaze ingredients; drizzle over warm muffins. Yield: 40 muffins.

Traditional White Bread

2 (.25 ounce) packages active dry yeast
3 tablespoons white sugar
2 1/2 cups warm water (110 degrees F
/45 degrees C) 3 tablespoons lard, softened
1 tablespoon salt
6 1/2 cups bread flour

1. In a large bowl, dissolve yeast and sugar in warm water. Stir in lard, salt and two cups of the flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
2. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
4. Preheat oven to 425 degrees F (220 degrees C).
5. Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

Wednesday, March 10, 2010

Blueberry Syrup (Vita Mixer)

Yield: 3 cups
Time: 3 minutes

3 cups blueberries, fresh or frozen, thawed (or any other fruit)
3/4 cup sugar or other sweetener, to taste
1 teaspoon lemon juice

1. Place all ingredients into the Vita-Mix container in the order listed and secure lid.
2. Select Variable 1.
3. Turn machine on and quickly increase speed to Variable 10, then to High.
4. Blend for 3 minutes.
5. Serve over pancakes, waffles, or ice cream.

Tuesday, March 9, 2010

Tortilla Soup (Vita Mixer)

Tortilla Soup
• 1 Whole Carrot
• 1 to 2 Stalk of Celery
• 2 Roma or 1 Large Tomato (I used canned diced last night)
• 1 Slice Onion (to taste)
• 1 Small Piece Yellow Squash
• 1 Wedge Green Cabbage (I added etxtra)
• 1 to 3 Slices or Bell Peppers (Red, Green, Orange)
• 1 to 3 Cloves of Garlic (to taste)
• 1 large “Pinch” of Cilantro
• 1 Slice of Jalapeno (size to taste) (I didn't have any left it out)
• 2 to 4 Cubes of Pepper Jack Cheese - (I used cheddar)
• 1 to 2 Table Spoons Mexican Spice (Blend it Up or something other with Cumin) (I just used taco seasoning)
• 3 Cups Hot Water
(I also added leftover mashed potatos in mine for a thickener

Mix up 5 min or so until steaming

* ½ to 1 cup Corn/Black Beans (pre-cooked) for Texture
* 1 Handful Tortilla Chips
Blend all ingredients on high speed (except Corn/Blackbeans and Chips) for 60 to 90 Seconds. Turn speed down to #2 Variable & Open lid (Soup should be “steaming”). Add Corn /Black Beans and let spin for 20 seconds. Pour soup and add tortilla chips. Enjoy!!
I may add cooked rice next time...

Wednesday, February 10, 2010

Too Much Chocolate Cake


1 (18.25 ounce) package devil's food
cake mix
1 (5.9 ounce) package instant chocolate
pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Chocolate Raspberry Cheesecake

We loved this - I will make it again and again...

This actually made enough for 2 for me... so buy two crusts

2 (8 ounce) packages cream cheese,
1 (14 ounce) can EAGLE BRAND®
Sweetened Condensed Milk (NOT
evaporated milk)
1 egg
3 tablespoons lemon juice from
concentrate (I left out)
1 teaspoon vanilla extract
1 cup fresh or frozen raspberries (I used frozen)
1 (6 ounce) packaged graham cracker
pie crust

Chocolate Glaze:
2 (1 ounce) squares semisweet
1/4 cup whipping cream (I acutally forgot to add this and it turned out great)

1. Heat oven at 350 degrees F. With mixer, beat cream cheese until fluffy. Gradually beat in Eagle Brand® until smooth. Add egg, lemon juice, and vanilla; mix well.
2. Arrange raspberries on bottom of crust. Slowly pour cheese mixture over fruit.
3. Bake 30 to 35 minutes or until center is almost set. Cool
4. Chocolate Glaze: In small saucepan, over low heat, melt semi-sweet chocolate with whipping cream. Cook and stir until thickened and smooth. Remove from heat. Top cheesecake with Chocolate Glaze; chill. Garnish as desired.

Easy OREO Truffles

1 (16 ounce) package OREO Chocolate
Sandwich Cookies, divided
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2 (8 ounce) packages BAKER'S Semi
-Sweet Baking Chocolate, melted

1. Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
2. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Chocolate Raspberry Bonbons

¾ cup dark chocolate 73% (I used chocolate chips and have used almond bark)
¼ cup raspberry jam (I used homemade strawberry jam)

1.Melt chocolate in a small pan over very low heat; you can use a double boiler if you wish and temper the chocolate
2.Using a small paint brush, coat the bottom and sides of a candy mold
3.Place mold in freezer for 10 minutes to allow chocolate to harden
4.Remove mold from freezer
5.Spoon a scant teaspoon of raspberry jam into each chocolate lined candy mold cup
6.Paint chocolate over raspberry jam to cover and make final layer
7.Place in freezer for 10 minutes to harden
8.Remove from freezer, turn mold upside down and pop candies out of mold

Sunday, January 17, 2010

Perfect Potatoes au Gratin

(From Pioneer Woman
4 whole Russet Potatoes, Scrubbed Clean
2 Tablespoons Butter, Softened
1-½ cup Heavy Cream
½ cups Whole Milk
2 Tablespoons Flour
4 cloves Garlic, Finely Minced
1 teaspoon Salt
Freshly Ground Pepper, to taste
1 cup Sharp Cheddar Cheese, Freshly Grated
Preparation Instructions
Preheat oven to 400 degrees.
Smear softened butter all over the bottom of a baking dish.
Slice potatoes, then cut slices into fourths.
In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper.
Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes.
Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.
Allow to stand for a few minutes before serving by the spoonful. Delicious!

Easy crock pot pork chops


 1 large onion, sliced

 4 to 6 medium potatoes, peeled and sliced

 2 cans (10 3/4 ounces) condensed cream of mushroom soup

 4 to 6 pork chops, boneless or bone-in

 salt and pepper to taste


Lightly spray slow cooker with non-stick cooking spray. Put onions and potatoes in bottom of slow cooker. Top with pork chops, salt and pepper, pour soup over chops. Cook on low for 6 to 8 hours, until tender. You can serve alone or on top of rice.

Thursday, January 14, 2010

Simple Disappearing Honey Granola

5 cups oats
1/2 cup olive or canola oil
1/2 cup honey
1/2 cup almonds (slivered or whole–I love whole!)
1 tsp vanilla
1 cup whole wheat flour
1 tsp cinnamon
1/2 cup of each or any of the following: craisins, raisins, pumpkin seeds, sunflower seeds, sesame seeds.
1. Turn oven on to 350. Place oats on one non-stick baking sheet (these work great) and toast for about 5 minutes.
2. Meanwhile, in a large bowl, mix all remaining ingredients except seeds and fruit.
3. When oats are done, pour into bowl and mix until oats are coated. Grease baking sheet if necessary and bake for 15 minutes, stirring every five minutes.
4. Allow to cool and add seeds and fruit. Store in airtight container in the refrigerator.
• Replace two cups oats with a mix of rolled grains
• Replace about 2 TBSP Honey with Molasses (just measure both in the same cup)
• Replace Flour with half wheat germ, oat bran, or ground flax, and half a mixture of various whole grain flours.

Large Batch of Instant Oatmeal

5 c. quick oats
5 c. powdered oats
1/3 c. powdered dry milk
1/3 c. sugar or honey powder
2 1/2 t. salt

Mix all together and put in a Tupperware or #10 can for later use.

**For different variations, add cinnamon and dehydrated apples or you can add dried fruit or other flavorings to make different types of oatmeal.

a heaping 1/2 c. is a serving, put into their bowl, add the milk, microwave, and breakfast will be served. Every few times you use this mixture, you will want to stir what is on the bottom to the top to make sure all of the powder, milk, salt, and sugar gets evenly distributed.

These vaiatiosn I found are for single serving size just increase if you want to make the whole batch that way….
1. Apple-Cinnamon Oatmeal: To each packet add 1 Tbls sugar, 1/4 tsp cinnamon and 2 Tbls finely minced dried apples (use scissors)
2. Sweetened Oatmeal: Add 1 Tbls sugar or 1 packet artificial sweetener
3. Brown Sugar & Cinnamon Oatmeal: Add 1 Tbls brown sugar and 1/4 tsp cinnamon
4. Raisins & Spice Oatmeal: Add 1 Tbls brown sugar, 1 Tbls raisins and 1/8 tsp each allspice and cinnamon
5. Fruit & Cream Oatmeal: Add 1 Tbls non-dairy coffee creamer and 2 Tbls minced dried fruit (use scissors)
6. S'mores Oatmeal: Add 6 miniature marshmallows and 1 Tbls milk chocolate chips