Thursday, November 12, 2009



I am taking orders for Pies and Cakes for Thanksgiving!

If you would like more info. E-mail me and I will shoot you a price list!
But only if you live in Central Texas!

Tuesday, November 10, 2009

Tangy Cherry Chicken!

  • 4 tablespoons extra-virgin olive oil, divided
  • 4 boneless, skinless chicken breasts, 6 ounces each
  • 2 tablespoons chopped thyme leaves, about 6 sprigs
  • Salt and pepper
  • 1/4 cup pignoli (pine nuts) a couple of handfuls
  • 3 cups chicken stock, divided
  • 4 tablespoons cold butter, divided
  • 1 medium red onion, finely chopped
  • 3 ribs celery, finely chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon freshly grated nutmeg, eyeball it
  • 1 cup dry white wine, 1/4 of a bottle
  • 1 cup dried cherries, a couple of handfuls
  • 2 cups plain couscous
  • 1/2 teaspoon ground allspice, eyeball it
  • 1/4 teaspoon ground cinnamon, eyeball it
  • 1/4 cup honey, eyeball a healthy drizzling
  • 2 scallions, finely chopped
  • Generous handful flat-leaf parsley, finely chopped


Preheat a large nonstick skillet over medium-high heat with the 3 turns of the pan of extra-virgin olive oil, about 3 tablespoons. Season chicken liberally with half of the thyme, salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan to a plate and cover with foil to keep warm.

In the bottom of a medium sauce pot, heat and toast pine nuts over moderate heat and remove. Add 2 cups stock and 1 tablespoon butter to the pot and bring to a boil.

Return the chicken skillet to the burner over medium-high heat, add 1 turn of the pan of extra-virgin olive oil, add the onion, celery, crushed red pepper flakes, nutmeg, salt and pepper, cook for 3 to 4 minutes or until the celery and onions are tender. Add the white wine, and cook until the pan is almost dry, 1 minute. Add the 2 cups boiling chicken stock, and dried cherries and continue to cook for about 5 to 6 minutes or until there is only about 1/2 cup of liquid left in the pan. Turn the heat off the under the pan. Add the remaining 3 tablespoons cold butter in small pieces and whisk until it has completely melted.

In a medium saucepan bring the remaining 1 cup chicken stock to a boil, add couscous, allspice, cinnamon and a little salt. Cover pot and remove from heat. Let stand 5 minutes. Drizzle honey over the couscous and add the pine nuts, scallions and parsley. Toss and fluff with a fork to combine.

Serve the chicken whole or sliced with cherry sauce poured over it and couscous alongside. Dark seared greens or simple salad completes this meal!

Chocolate Covered Cherries!

  • 40 maraschino cherries with stems (packed in very heavy syrup), drained well
  • 1 cup (6 ounces) semisweet chocolate morsels
  • 1 cup (6 ounces) white chocolate morsels


Line a cookie sheet with parchment paper or waxed paper. Pat cherries dry with paper towels.

Melt chocolates separately in stainless steel bowl set over pan of simmering water, stirring until smooth.

Holding stem of cherry, dip cherry into melted chocolate to coat. You can coat half of cherry in white chocolate and half in semisweet chocolate, if desired. Transfer chocolate-dipped cherry to prepared cookie sheet. Repeat with remaining cherries and melted chocolate.

Refrigerate for about 40 minutes, or until set.

Cherry Celebration!

In Honor of my new blog look today is going to be a cherry celebration! Enjoy!

Cherry Coffee Squares

1 c. Sour Cream
1/4 c. water
3 eggs
1 pkg. Sour Cream cake mix
1 can (21 OUNCES) Cherry pie filling
1/4 c. sliced almonds

1. Heat oven to 350 degrees
2. Mix sour cream, water and eggs
3. Stir in cake mix until moistened. (Batter will be slightly lumpy)
4. Spread in Pan (jelly roll 11 x 15)
5. Drop pie filling by generous spoonfuls onto batter.
6. Bake until cake springs back when touched lightly 25 to 30 minutes.
7. Cool sprinkle with almonds
8. Drizzle with glaze (powdered sugar and milk or water)

Tuesday, October 27, 2009

Apple Dumplings

Apple Dumplings

2 Granny Smith Apples
2 cans of Crescent Rolls
2 Sticks of butter
1 1/2 c. sugar
1 t. vanilla
1 small can of Mountain Dew

1. Peel and core apples, slice each into 8 slices
2. Roll apple slices each in a crescent roll
3. Place in a 9 x 13" buttered pan
4. Melt butter and add to sugar, stir just until mixed.
5. Sprinkle sugar/butter mixture over the dumplings
6. Pour Mountain Dew around the edges of the pan, it will seem like a lot of liquid
7. Sprinkle cinnamon over the top of it all
8. Bake at 350 degrees for 40 minutes!

Thanks Karen Padgett for this fantastic recipe!
Oh! it obviously serves 8!

Chicken Tortilla Soup

3-4 Chicken breasts, cooked and shredded (I cook mine in a crock pot during the day)
1 Tablespoon vegetable oil
½ small onion chopped
1 small can diced green chilies
1 14 oz can petite diced tomatoes
2 Tablespoons cilantro
½ Tablespoon pepper
1 Tablespoon cumin
8 oz French onion dip (next to the sour cream at the store)
1 can cream of chicken soup
½ lb Velveeta cheese
2 cans chicken broth

Saute onion in pan. Add the rest of the ingredients and simmer for 15-20 minutes. Top with crushed tortilla chips!

This is so good! It is really creamy and kind of thick but has the best flavor! You are going to love it. I was invited to a fall wreath making party and the hostess served this! As Rachel Ray would say YUMMMO!

Sunday, October 25, 2009

Broccoli and Cheese Casserole

Broccoli and Cheese Casserole

1 onion chopped
2 Tablespoons butter
19 oz. chopped broccoli
2 c. cooked rice (I use brown!)
2/3 c. Velvetta
dash of Worcestershire sauce
1 can of Cream of Mushroom soup
salt and pepper

1. Saute onion add in Broccoli
2. Mix rice, Cheese, Worcestershire sauce, soup and salt and pepper.
3. Pour into a buttered 9 x 13 pan.
4. Bake at 350 degrees until melted and bubbly.

Green Chili Breakfast Casserole

Green Chili Breakfast Casserole

10 eggs
1 pint cottage cheese
1/2 c. butter
1/2 c. flour (I use soy!)
1 lb. shredded Colby/Jack cheese
1 teaspoon baking powder
1/2 t. salt
1 t. garlic powder
2 (4 oz) cans chopped green chilies
1 lb breakfast sausage (browned, crumbled and drained)

1. Mix eggs thoroughly
2. Add all other ingredients in order given.
3. Bake at 350 degrees for about 1 hours.
4. or until the edges are browned and a knife in the center comes out clean.

*This is a great low carb. breakfast dish. It is really tasty and easy! Enjoy! it is my favorite.

Wednesday, October 7, 2009

Fall is in the Air!

Pasta Fagioli

3 tsp olive oil
2 lb ground beef
1 onion, chopped
3 carrots, slivered
2 stalks celery, chopped
48 oz stewed tomatoes, diced
2 cups red kidney beans
2 cups white kidney beans
88 oz beef stock
3 tsp oregano
2 1/2 tsp black pepper
5 tsp fresh chopped parsley
1 1/2 tsp Tabasco
48 oz spaghetti sauce (I use Prego Original)
8 oz very small shell macaroni
Cook beef until brown, add onion, carrots celery and tomatoes. Simmer 10 minutes, and drain. Rinse beans and add to beef mixture. Add all other ingredients and simmer for 45 minutes, stirring occasionally
Makes 9 quarts of soup. You can half the recipe for just one family, or you can freeze the extra.

* This is probably one of my most requested recipes of all time! It is fantastic!

Tomato Basil Cups
Prep. Time: 20 min Bake: 10 min
1 small tomato, finely chopped
1/2 c. mayonnaise (I use Hellman's Light)
1/2 c. real bacon bits
1/2 c shredded Swiss cheese
1 small onion, finely chopped
1 tsp dried Basil
1 tube (12 oz) refrigerator biscuits

Pull raw biscuits apart, making two out of each one.
In a small bowl, combine tomato, mayo, bacon, cheese, onion, and basil.
Press each biscuit "half" into a miniature muffin cup.
Spoon small amount of tomato mixture into each cup. Don't overflow!
Bake at 450 for 8-10 min. until golden brown. Serve warm.
(I freeze them while in the muffin pan, pop them out, and store them in a freezer bag until I am ready to heat and serve them.)
Makes approximately 2 dozen.
For parties or bigger groups, I double the recipe.

* This is Pam Taylor's recipe that she fixes for wedding showers. It is wonderful!

  • Italian Meringue

  • 1 cup superfine sugar
  • 1/3 cup water
  • 5 egg whites, at room temperature (you can use 3)
  • 1/4 teaspoon cream of tartar


In a small pot over low heat, combine sugar and water. Swirl the pot over the burner to dissolve the sugar completely. Do not stir. Increase the heat and boil to soft-ball stage (235 to 240 degrees). Use a candy thermometer for accuracy. Wash down the inside wall of the pot with a wet pastry brush. This will help prevent sugar crystals from forming around the sides, falling in and causing a chain reaction. Prepare your meringue.

In the bowl of an electric mixer, whip the eggs whites on low speed until foamy. Add the cream of tartar, increase the speed to medium, and beat until soft peaks form.

With the mixer running, pour the hot sugar syrup in a thin stream over fluffed egg whites. Beat until the egg whites are stiff and glossy. Spread the meringue over a hot pie, and bake as directed.

*I know this is more trouble, but I will never use another recipe! I copied this recipe from Food Network.

Saturday, September 26, 2009

Banana Split Cake

Banana Split Cake

1st layer -Crust

1/4 c. sugar
1 stick butter
graham crackers crumbs

MIx and press into bottom of 9 X 13" pan, bake at 350 for about 15 minutes

2nd. layer- Filling

2 eggs
2 sticks of butter
8 oz pkg. cream cheese
16 oz powdered sugar

Stir filling together mixing well. Spoon onto cooled graham cracker crust

3rd layer- topping

6 sliced up bananas
1 large can crushed pineapple (drained)
1 large tub cool whip
Maraschino cherries*
chopped nuts*

Layer bananas on top of filling, then scatter crushed pineapple on top of the bananas, spread the cool whip on top of the pineapple. On top of the cool whip dot maraschino cherries and sprinkle nuts. Refrigerate until ready to serve!

Wild Rice Chicken Soup

Wild Rice Chicken Soup

4 large boneless, skinless chicken breasts
1 package Uncle Ben's Wild Rice (original recipe)
1 can Campbell's Healthy Request cream of chicken soup
3 ribs of celery, chopped fine
1 small onion, chopped fine
1 cup shredded carrot
3 T. margarine or butter
1-1/4 cups of milk
1-1/4 cups of water
fresh ground pepper

Trim and cut chicken into 1" cubes; heat margarine in Dutch oven pan with lid.
Add celery and chicken; sear until chicken is white. (I boil my chicken).
Pour 1 quart of boiling water over chicken, carrot, onion and celery and bring back to a boil.
Cover and reduce heat; simmer 20 minutes. Add the soup, wild rice, the package
of seasoning mix from the rice, milk, water and season with ground pepper.
Bring to a boil, cover, reduce heat and simmer until thickened; about 45 mins.

Serve with hot corn bread.

*Pat Neal shared this recipe with me. If you know anything about Pat, it is that she is a great cook with a many fabulous recipes! I make this recipe for Tune Up and it is one of the crowd favorites! It is my all time favorite soup recipe. I love it!

Italian Subs

Italian Subs

The amount of meat and cheese and bread is determined by the # of people you are serving. I usually figure 1 piece of each of the meats and cheese, except for the pepperoni. Depending of the size it is usually 2 or 4 slices per sandwich.

Sliced Ham
Sliced turkey
Sliced sandwich pepperoni
Sliced Provolone Cheese..... I like to have the deli slice everything on a #1.

black olives
Paul Newman's Balsamic vinegar salad dressing
purple onion
dill pickles
Banana peppers

Sub rolls or the flavored Italian Breads. Walmart's Parmesan cheese or the Sun dried Tomato bread is a really good flavor with this variety of meat.

Just layer the ham, turkey, cheese and pepperoni in this order on to the bread wrap each sandwich in foil and bake at 350 for about 10 to 15 minutes. Just until the cheese is melted. Do not let it overheat because the meat will render their juices and then you bread will become soggy. Remove from the oven and let each person unwrap their own sandwich and dress according to their taste. I usually set up the toppings kind of like a buffet. These are so simple and always a hit!!!!

Carrot Cake

Carrot Cake

2 1/2 cups flour
2 cups sugar
4 eggs
2 tsp. baking soda
2 tsp. cinnamon
1 1/2 cup oil
1 t. vanilla
1 cup shredded carrots
1 (15 or 16 ounce) can crushed pineapple (drained)
1 cup chopped nuts

Grease and flour pan. In a large bowl beat eggs, add sugar and continue beating. Add flour, baking soda, cinnamon, oil vanilla, carrots and beat well. Fold in pineapple and nuts. Pour into pan and bake at 50 to 60 minutes for 13 x 9 or 25 - 35 minutes if using round pans, cool then frost with cream cheese frosting.

* This is an easy Carrot cake recipe that I make all the time. It is one of my favorites.

These last 3 recipes are from my sister Gena, she is a great cook! She lives in the frozen land of Minnesota and there just aren't that many southern cooks up there. Her neighbors love to see her coming with a dish in her hands!

Mandarin Orange Salad


1/4 Cup pecans, halved
1 Tablespoon sugar
1/2 head lettuce, torn (I used Romaine)
1 cup celery, chopped
2 green onions, chooped
1 small can mandarin oranges, drained
1/2 tsp. salt
1/8 tsp. black pepper
2 Tbsp. sugar
2 Tbsp. vinegar
1/4 cup salad oil (I use canola)
Place pecans in skillet with sugar and heat until sugar melts and caramelizes on the nuts. Cool.
Place lettuce, celery, and onions in large bowl and set aside. Mix dressing ingredients in small bowl until well blended. Just before serving add mandarin oranges and nuts to salad mixture. Add dressing to salad, toss and serve immediately.
*You can also add craisins or fresh strawberries. This is such a great salad!

Raspberry White Chocolate Muffins

Muffin Ingredients:

cup milk
cup real butter, melted
egg, slightly beaten
cups all-purpose flour
cup sugar
tablespoon baking powder
teaspoon salt
cup fresh or frozen (do not thaw) raspberries
cup white baking chips*

Topping Ingredients:

cup real butter, melted
cup sugar

Heat oven to 400°F. Combine milk, butter and egg in large bowl. Stir in all remaining muffin ingredients except raspberries and white baking chips just until flour is moistened. Gently stir in raspberries and white baking chips.
Spoon into foil or paper-lined 12-cup muffin pan. Bake for 24 to 28 minutes or until golden brown. Cool slightly; remove from pan.
Dip top of each muffin in melted butter, then in sugar.


Raspberry White Chocolate Coffee Cake: Spread batter into greased 9-inch square baking pan Drizzle with 2 tablespoons melted butter; sprinkle with 2 tablespoons sugar. Bake at 375°F for 40 to 45 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool 10 minutes; cut into squares.

Creamy Chicken Salad

Creamy Chicken Salad

4 cups cubed cooked chicken

1 cup chopped celery

2/3 cup mayonnaise

2/3 cup whipping cream

1/2 cup sour cream

2 teaspoons Tarragon vinegar

1/8 teaspoon pepper

1/4 teaspoon salt

3/4 cup cashews
grapes (as much as you like!)

In a large bowl combine all ingredients except cashews. Cover & refrigerate until ready to serve. When ready to serve fold in cashews.

Its okay to use fat free/reduced fat sour cream, whipping cream & mayo. But do not substitue the Tarragon vinegar. I have tried & there is something about it that gives it the right taste that no other vinegar does.

Pasta Salad


12 oz. any kind of pasta (I like using the rotini and bow tie)
1 1/2 c. cooked chicken
1 c. broccoli
1 1/2 c. zuccini (I just use one zuccini)
1/2 c. red pepper, diced
1 c. green onions

Cook pasta, but leave water to boil veggies. ONLY boil veggies for about 2-3 min. and drain.
Mix: 1 Tbsp. olive oil, 1 tsp. dill seed, 1/2 tsp. oregano, 1/4 tsp. basil, and 1/2 tsp. tarragon. Pour this mixture onto pasta/veggies/chicken.
Dressing: Whisk 3/4 c. olive oil, 1/2 c. mayo, 1/2 c. red wine vinegar, 1 tsp. salt, and 1 tsp. pepper together. Pour all but about 1/3 of dressing onto pasta. Save the last 1/3 until you're about to serve. Toss and sprinkle pasta w/ parmesan cheese.

*This recipe is from my friend Ellen VinZant. It is so good! You will love it.

Friday, September 25, 2009

Raisin Bran Muffins

7 ½ c. Raisin Bran (15oz box)

5c. flour

3c. sugar

1t. salt

5t. soda

4 eggs, well beaten

1 c. oil

1 qt. buttermilk

1c. chopped pecans (optional)

1 c. raisins or dried cranberries (optional…we liked the cranberries!)

Mix the first 5 ingredients in a LARGE bowl. Add eggs, oil and buttermilk. Add nuts and raisins.

Bake at 350 for 20 minutes in muffin pans sprayed w/Pam.

This makes a VERY LARGE amount and will keep in fridge for about 4 weeks (??). They are good for breakfast with butter or cream cheese or with afternoon coffee! These muffins freeze well.

*Thanks June Sanderford for this wonderful recipe and to Vicki Weatherbee for forwarding it!

Tuesday, September 22, 2009

German Chocolate Cake

4 ounces sweet dark chocolate
1 cup butter at room temperature
1/4 cup warm milk
2 1/2 cups sifted flour
1 teaspoon baking soda
1/2 teaspoon salt
5 medium egg whites
2 cups sugar
5 medium egg yolks, at room temperature
1 teaspoon vanilla extract
3/4 cup buttermilk, shake well

For the coconut frosting:
1 cup sugar
4 medium egg yolks
1 cup evaporated milk
1/2 cup (1 stick) butter
1 teaspoon vanilla extract
10 ounces coconut
1 1/2 cups finely ground pecans
1/4 cup warm milk

Preheat to 350 deg. Prepare (shortening/flour) 3-9" round cake pans or you can line bottoms with wax paper.

Prepare the choc. by melting in the top of a double boiler (or in the microwave 1 min. at a time until melted), stirring until it is smooth. Add 1/4 c. butter and stir until its melted and blended really well. Add ¼ cup warm milk and stir until smooth. Set the choc. aside to cool.

Sift the sited/measured flour, baking soda & salt. Set aside.

In a mixing bowl whip egg whites until stiff. Move to another bowl & set aside.
In the mixing bowl, cream the rest of the (3/4 c.) butter and sugar until fluffy. Add the egg yolks one at a time, beating well after each egg. Add the melted (cooled) choc. and vanilla. Mix well.

With the mixer on very low, stif in the flour mix. alternately with the buttermilk. Scrape the sides and bottom of the bowl and stir again. With a big spoon or spatula, fold and stir the beaten egg white into the batter until smooth with no clumps or whites.

Divide the batter evenly between the 3 pans and bake for 30-40 minutes (bake in the middle rack of the oven – not touch other pans or oven walls). The cake will rise above the pan edges as it bakes but won’t spill over and then will go back down as it continues to bake. Cool in the pans for about 10 minutes. Run a knife around the edged of each pan, invert onto a wire rack that you’ve sprayed with Pam. COMPLETELY cool cakes before frosting.

Frosting: Combine sugar, egg yolks, and evap. milk in the top of a double boiler**. Stir with wire wisk until yolks are no longer visible. Add butter. Place over simmering water and bring to a boil. Simmer 12-15 minutes longer, stirring constantly until the mixture thickens. Take off heat & add the vanilla, coconut and nuts. Cool completely.

Assembly: Place 1 layor on plate or cake stand and spread with frosting. Frost each layer completely, top & sides as you’re adding to the cake.

**You can cook the frosting in a regular saucepan, but make sure to stir it constantly—it will scorch easily! Also, if you use fresh finely grated coconut, the frosting will spread much easier on the sides of the cake.

*LouAnn Cox shared this recipe with me. She is a wonderful cook and I am so looking forward to trying it out!

Monday, September 21, 2009

Furr's Millionaire Pie

Millionaire Pie

2 c. sifted powdered sugar
1/2 c. butter or margarine
2 eggs
1/2 teaspoon salt
1/2 teaspoon vanilla
2 9" pie crusts, baked
1 c. heavy cream
1/2 c. powdered sugar
1 c. crushed pineapple, well drained
1/2 c. chopped pecans

1. Cream together 2 c. powdered sugar and butter, till fluffy
2. Add eggs, salt and vanilla, to the butter mixture, beat until fluffy
3. Divide in half and Spread mixture evenly into baked pie crusts. Then Chill
4. Whip Cream until stiff.
5. Blend in 1/2 c. powdered sugar.
6. Fold in pineapple and pecans.
7. Spread this mixture on top of the butter mixture and chill thoroughly
8. Serve and enjoy!

* This pie is so yummy. It reminds me of Sunday lunches with my Grandparents. We never went out to eat with my parents and we sure never got desert. So when we would visit my Grandparents, after church on Sunday we always went to the cafeteria and we were allowed to get desert because Granddad was paying! But! we had better eat all of our food or we would get in trouble! The millionaire pie was always my favorite(I think it was because it was so fluffy looking!) You could never get this pie anywhere else, so when I make this and eat many memories!!!!

Sugar Free Apple Pie

Sugar Free Apple Pie

5 or 6 Red Delicious Apples
2 or 3 tablespoons of Butter
1 can of unsweetened apple juice (frozen concentrate)
2 pie crusts

1. Peel and core and thinly slice apples, arrange in unbaked pie shell.
2. Pour thawed apple juice over the apples.
(You will not use the whole can!)
3. Sprinkle with cinnamon, nutmeg and ground cloves to taste.
4. Dot with butter and top with crust
5. Bake at 400 degrees for approximately 1 hour or until browned.

*I haven't made this, but I got the recipe from a friend from C.C. TX named Pat Dietz. She is an excellent cook, so I trust it! If you make it let me know how it turns out!!!!

Reese's Peanut Butter Cup Candy

Reese's Peanut Butter Cup Candy

1 stick butter
3/4 c. brown sugar
1 teaspoon vanilla
1 (18oz) jar of peanut butter
1 box of powdered sugar
12 oz chocolate chips

1. Mix and spread butter, sugar, vanilla, peanut butter and powdered sugar in a 9 x 13" pan
2. Melt Chocolate chips and spread over the peanut butter mixture.
3. Refrigerate and cut into small squares.
4. These look pretty put into those little paper candy cups
the ones that look like baby cup cake cups!

* This recipe is so easy and so good. Makes a lot of candy in such a short amount of time!!!!

Pecan Snow Balls

Pecan Snow Balls

1 1/4 c. powdered sugar, sifted
1/2 c. butter
1 teaspoon vanilla
1 c. flour
1/8 tsp. salt
1 c. chopped pecans (fine)

1. Cream 1/4 c. powdered sugar and butter; add vanilla
2. Beat well
3. Add flour, salt, mix well and add pecans.
4. Cover and chill for at least an 1 hour
(you can even put the balls in freezer bags and freeze way ahead of time!)
5. Roll in 1/2" balls, place on a greased baking sheet
6. Bake at 375 degrees for 15 minutes.
7. Roll in powdered sugar while they are still warm
8. Cool them, then roll in powdered sugar again.

* I have been making these cookies at Christmas for years. They are one of my kid's favorites. I love this recipe because it is so fast. The cookies don't spread so you can put a lot on one cookie sheet. You get done very quickly, and I love the texture of these in my mouth!

Coconut Pound Cake

Coconut P0und Cake

1/2 c. butter
3 c. sugar
2/3 c. oil
5 eggs
3 c. flour
1 teaspoon baking powder
1/2 teaspoon salt
1 c. milk
1 c. coconut
1 1/2 teaspoons vanilla

1. Cream together butter, sugar and oil
2. Add eggs, 1 at a time, beating well after each addition
3. Sift together flour, baking powder and salt.
4. Add to the wet mixture alternating with milk
5. Stir in coconut and vanilla, pour into a greased and floured bundt pan
6. Bake at 325 degrees for 1 1/2 hours.
7. I like to glaze mine while it is hot with a powdered sugar glaze.
8. It tastes better if you cook it the day before you are going to serve it!

* This is a great coconut cake. It is my Mom's favorite! Not sure where I got the recipe it has been around for as long as I can remember! ENJOY!

Sunday, September 20, 2009

Mexican PIzza

Mexican Pizza

1 pkg. (11.5 oz) refrigerated Cornbread twists
1 c. refried beans
chunky salsa
1 - 4 oz can chopped green chilies
1 small onion, chopped very fine
2 tablespoons chopped cilantro
1 c. grated Colby/Jack cheese
1/2 c. black olives

1. Spread cornbread twists out onto a baking stone or greased cookie sheet.
Mash together and bake until done.
2. Spread refried beans on the bread
3. Then layer in order the remaining ingredients, chilies, cilantro, onion
4. Sprinkle the cheese over the top (I use more:)
5. Bake at 400 degrees for about 15-20 minutes until the cheese is melted and bubbly
6. Slice and serve with the salsa!

* This makes a good appetizer. Something different to try! It is also good to add left over chicken or beef fajita meat or taco meat.

Ice Cream

Ice Cream

6 eggs
2 c. sugar
1 pint of heavy cream
1 tablespoon vanilla
1 large can of evaporated milk
3 tablespoons of frozen lemon juice concentrate
1 gallon of whole milk
additional add ins are chopped fresh fruit, chocolate chips,
anything you can think of!

1. Beat the eggs until very fluffy
2. Add the sugar, cream, evaporated milk and vanilla continue beating!
3. Pour your mixture into your freezer can.
4. Put in your fruit or chocolate or whatever and fill up the rest of the can to the fill line with your milk.
4. Freeze according to the directions on your ice cream freezer!

Jello Punch

Jello Punch

3 1/2 c. sugar
6 c. water
1 6 oz box of Jello
(you pick the flavor of jello,
to match the color you want the punch, if you want pink punch,
then pick strawberry jello)
1 46 oz. Pineapple juice
1 lg. frozen Orange juice concentrate
2/3 c. lemon juice
2 - 3 liter bottles of Sprite (chilled)

1. In a very large saucepan mix water and sugar, boil 3 minutes
2. Add Jello, pineapple juice, orange juice and lemon juice.
3. Mix thoroughly and let cool completely
4. Divide into 2 containers, 4 quarts each
(I actually like to use heavy duty gallon size zip lock bags)
5. Put in the freezer and freeze until solid.
6. On the day you are going to serve the punch let the punch thaw for 2 hours
7. Mush it up with your hands in the bag and pour into your punch bowl
8. Then pour in 1 bottle of chilled Sprite.
1 bag of punch for every 3 liters of Sprite

* This is great punch! It is so easy because you can make it way ahead and it is like a slushy! You can also control the color!

Carrot Cake

Carrot Cake

2 1/2 c. flour
2 teaspoons soda
2 teaspoons cinnamon
1 teaspoon salt
2 c. sugar
1 1/2 c. oil
3 eggs
1 c. grated carrots
2 c. crushed pineapple (drained)
2 teaspoons vanilla
1 c. coconut
1 c. chopped nuts

1. In a large bowl mix together flour, soda, salt and cinnamon, set aside
2. Mix sugar, oil, eggs
3. Beat very well!
4. Mix the sugar mixture to the flour mixture, mix
5. Add Vanilla, pineapple, chopped nuts and carrots, mix
6. Pour into 3 - 9" cake pans, that have been Greased and Floured
7. Bake at 350 degrees for 25 minutes (do the toothpick test!)

Cream Cheese Frosting

2 pkgs. 8 oz. cream cheese
1 c. butter
2 lb powdered sugar
2 teaspoons vanilla

1. Mix cream cheese until fluffy
2. Add butter beat until completely incorporated with cream cheese and there are no lumps
3. Slowly add the powdered sugar and vanilla, beating well
4. Spread on cooled cake
5. Refrigerate cake!

Saturday, September 19, 2009

Martha Washington's

Martha Washington's
(Chocolate covered cherries)

2 lbs powdered sugar
1/2 c. butter (no substitute!)
2 c. chopped pecans
1 teaspoon vanilla
1 jar of Maraschino Cherries (drained and chopped)
1 bag of semisweet chocolate chips

1. Mix powdered sugar, butter and vanilla well
2. Add in pecans and cherries
3. Roll mixture into little balls and refrigerate on a cookie sheet
4. Melt chocolate in a double boiler
5. When the chocolate is melted with a fork, dip the balls into the chocolate
6. Let them dry on parchment paper or foil
7. Store in an airtight container, Refrigerated.
8. These need to be eaten within a few days of making them!

*This recipe was my Grandad Hinkle's. He was the candy maker in the family. One of the highlights of our Christmas was when we got to travel to Roswell, New Mexico to my Mom's parents home. They always made a lot of Christmas candy and it was so much fun with all the extended family. Not to mention all the food! My Grandmother was in charge of the School cafeteria and let me tell you back in those days you wanted to eat at school! Homemade rolls and the whole nine yards! My Grandmother is one of the biggest influences of cooking and sewing on my life. For years she cooked the Wednesday night suppers at Calvary Baptist Church there in Roswell. In the summers when I would visit she would take me to the church and I would help her cook . This really made an impression on me. The people really loved each other and God and they would come together to worship and eat, it was a really special time. I am thankful for the memories, and for the influence and example of my Grandparents and their faithfulness to their church, God and each other!

Strawberry Bread

Strawberry Bread

3 c. flour
2 c. sugar
1 teaspoon soda
1 tablespoon cinnamon
4 eggs, beaten
1 c. vegetable oil
2 c. frozen, thawed strawberries (mashed)!
Drain 1/2 c. juice from the strawberries and put aside for filling
1 1/4 c. chopped pecans

1. Grease and flour 2 loaf pans or 4 mini loaves
2. Combine flour, soda, cinnamon in a large bowl
3. Cream together sugar, oil, eggs, and strawberries mix thoroughly
4. Mix wet and dry together, then add nuts
5. Bake 40 minutes at 350 degrees


1/2 c. strawberry juice
8 oz. of cream cheese

1. Process in the blender until spreading consistency
2. Slice cooled bread and spread with filling and make "Sandwiches"

* This recipe was from Mrs. Alexander in Corpus Christi, TX. She was a wonderful cook, you know all those Baptist ladies are! Every year in the fall she would host an Arts and Crafts show at her home. She would make the most wonderful baked goods and sell them. I think she probably made more money than all the other ladies put together! She always served this for every bridal and baby shower she hosted. You will have to try this one, it is worth the effort!

Homemade Vanilla Ice Cream

Homemade Vanilla Ice Cream

3 c. sugar
1/2 c. flour
1 teaspoon salt
3 cans of Pet evaporated Milk
6 eggs (beaten)
1 tablespoon vanilla
1 gallon whole milk

1. Add sugar, flour and salt in blender, blend while adding 1 can of milk until smooth
2. Pour mixture into large saucepan and add 1 more can of milk and heat until thickened
3. Stirring Constantly.
4. Put eggs in the blender and blend until lemon colored, add some of the hot liquid
(about 1 cup) to the blender while blending
5. Pour egg mixture from the blender into hot milk/sugar mixture beating with electric beater until smooth
6. Cool completely - overnight is best!
7. Put in ice cream freezer can when completely cool and add remaining can of milk and vanilla
8. Fill freezer can the rest of the way with whole milk to the cans fill line
9. Freeze according to manufacturers directions
10. For every 4 cups of ice you use, you will need 1/2 cup of ice cream salt.
11. Makes 1 1/2 gallons

* This is Mike's Aunt Vera's ice cream recipe. She has gone to be with our Lord, but her memory is alive and well through all of her wonderful recipes.

Basic Pie Dough

Basic Pie Dough for 2 crust 9" Pie

2 1/2 c. flour
1/2 teaspoon salt
3/4 c. shortening
6 - 7 Tablespoons Cold water

1. Mix together flour and salt
2. Cut in Shortening
3. Add cold water a tablespoon at a time until the mixture will stick together
4. Wrap in plastic wrap and refrigerate for 1 or more hours
5. Roll out on floured surface.

Supreme Pizza Bread

Supreme Pizza Bread

1 lb. Cheddar cheese or Mozzarella grated
1 cup grated Parmesan cheese
1 Jar of pizza sauce
1 4 oz can chopped green chillies
1/3 c. olive oil
4 to 6 green onion
1 c. chopped black olives
1/2 c. chopped bell peppers
1/2 c. chopped mushrooms
1 c. chopped Pepperoni
1 c. browned and crumbled Italian sausage or hamburger meat
1/2 teaspoon garlic powder

2 loaves of french bread, sliced thin

1. Mix all ingredients together
2. Spread on to bread slices
3. Arrange on cookie sheets
4. Bake at 400 degrees until cheese is bubbly and edges are brown.
5. This is great for a party.
6. Can be made up to a week ahead of time, it is actually better if you let is sit for a day or two before you serve it. The flavors have a chance to kind of meld! (is that a word?)

* This is a great recipe because you can customize it. Add or delete any of the toppings according to your taste. The trick is to chop everything pretty small! My kids will not eat a regular supreme pizza but they will devour these!

Butter Cake

Butter Cake

1/2 lb. (1 c. ) butter
1 3/4 c. sugar
5 eggs
2 c. flour
1 tablespoon vanilla

1. Cream butter and sugar
2. Add eggs one at a time, mix well after adding each egg
3. Add vanilla, turn mixer down to low, add flour
4. Grease and flour a bundt pan. Pour cake in pan
5. Bake at 350 degrees for 25 minutes
6. Turn oven down and bake at 300 degrees for another 55 minutes.

* This recipe came from Mike's Aunt Joyce. She was always made this for family occasions, it is pretty much the same as a pound cake, she just always called it a butter cake. I think it tastes best if you make it at least a day ahead of when you are going to serve it. It makes great strawberry shortcake.

Almond Joy Candy

I love making candy for the holidays! It is usually pretty easy and because it is so rich, a little goes a long way! I can make 4 or 5 different kinds put it in a pretty little container and give it as gifts. It has such a wow factor, so many people can't even imagine taking the time to make candy, and are really honored that you took the time to make it and give it to them! Try it, I think you will be surprised how fun it is.
Some of my favorite memories have been getting 2 or 3 fiends together and each one buying the ingredients for couple of recipes of candy. We put on some Christmas music, make a pot of coffee and roll our sleeves up, we all help each other make it and split it up at the end. So much fun!

Almond Joy Candy

1 1/2 c. butter
1 14 oz. can sweetened condensed milk
2 teaspoons vanilla
1 lb. or 5 1/3 c. shredded coconut (sweetened)
2 c. toasted almonds, chopped
2 c. (12 oz) milk or semisweet chocolate chips
1 tablespoon shortening

1. Line a 9 x 13" pan with lightly buttered waxed paper or aluminum foil.
2. Melt butter in large saucepan, add milk and vanilla, mix well
3. Stir in coconut and almonds, mix well
4. Press into prepared pan and refrigerate until firm
5. Invert pan, peel off paper and cut candy into small squares
6. Melt chocolate and shortening in double boiler over simmering water
7. Dip candy pieces in chocolate with a fork.
8. Place on waxed paper-lined baking sheets and allow to dry at room temp.
9. Store in airtight container at room temp.
10. Makes about 4 pounds of candy!

Friday, September 18, 2009

Pumpkin Pie

Pumpkin Pie

1 29 oz can of pumpkin
2 c. sugar
4 eggs, slightly beaten
1 teaspoon salt
1 teaspoon ginger
1 teaspoon nutmeg
4 teaspoons cinnamon
2 cans of (12 oz) of evaporated milk
2 9" pie crusts

1. Mix ingredients in order given.
2. Pour into pie crusts.
3. Bake in hot oven 450 degrees for 15 minutes
4. Reduce temperature to 350 and bake for 45 minutes
5. Or until knife inserted in center comes out clean!

* This is the best basic pumpkin pie recipe I have ever tried. I think it is because it is pretty spicy and it is sweet! Whenever we make this pie, people rave about it!

Chocolate Macaroon Pizza

Chocolate Macaroon Pizza

1 fudge brownie mix
1 14 oz pkg of coconut
1 14 oz can of sweetened condensed milk
2 egg whites
sliced almonds
1 oz of chocolate chips or 1 square of semi sweet chocolate

1. Make brownie mix according to pkg. directions,
2. Spread on pizza pan, bake and cool.
3. Mix together sweetened condensed milk, egg whites and coconut, spread over brownie mix
4. Sprinkle sliced almonds evenly over the top.
5. Bake at 350 degrees, until coconut on edges is browned.
6. Melt chocolate and drizzle over the top of the whole pizza

Never Fail Meringue

Never Fail Meringue

1 tablespoon Cornstarch
2 tablespoons cold water
1/2 c. boiling water
3 egg whites
6 tablespoons sugar
1 teaspoon vanilla
1 pinch salt

1. Blend cornstarch and cold water in a saucepan
2. Add boiling water and cook, stirring until clear & thickened
3. Let stand until completely cold.
4. With electric beater at high speed, beat egg whites until foamy.
5. Gradually add sugar and beat until stiff, but not dry!
6. Turn mixer to low and add salt and vanilla
7. Gradually beat in cold cornstarch mixture.
8. Beat well at high speed
9. Spread meringue over cooled pie filling.
10. Bake at 350 degrees for 10 minutes.

Sugar Cookies

Sugar Cookies

1 1/3 c. Buttered flavored Crisco
1 1/2 c. sugar
2 tablespoons plus 2 teaspoons of milk
2 teaspoons vanilla
2 eggs
4 c. flour
3 teaspoons baking powder
1/2 teaspoon salt

1. Cream Crisco, sugar, milk and vanilla in large bowl
2. Mix flour, baking powder and salt.
3. Mix dry ingredients into creamed mixture.
4. Cover and refrigerate several hours
5. Roll half the dough at a time on a floured surface, cut in desired shapes
6. Place about 2 inches apart on ungreased cookie sheet.
7. Bake at 375 degrees for 7-9 minutes.
8. Cool and decorate!

Texas style Baked Beans

Texas Style Baked Beans

2 large cans of Pork & Beans
1 1/2 c. brown sugar
1 c. ketchup
2 teaspoons mustard
1 teaspoon Worcestershire sauce
1 onion chopped very fine
1/2 green pepper chopped very fine
3 or 4 strips of raw bacon

1. Mix all ingredients together. Except bacon.
2. Lay strips of bacon on top of beans
3. Bake at 325 degrees for 1/2 hour to 45 minutes.

Aunt Anna Bell's Pecan Pie

Pecan Pie

2 eggs (slightly beaten)
3/4 c. Light corn syrup
2 tablespoons flour
1/2 c. sugar
1/4 c. evaporated milk (Pet)
1 teaspoon Vanilla
1 c. pecans
1 tablespoon butter (melted)

1. Mix all ingredients together.
2. Pour into a unbaked 9" pie shell
3. Bake at 400 degrees for 15 minutes
4. Turn the oven down and continue to bake at 350 degrees for about 30 minutes!

Spice Cake Doughnuts

Spice Cake Doughnuts

3/4 c. sugar
2 tablespoons butter
4 egg yolks
1 c. buttermilk
4 c. sifted flour
1/2 teaspoon nutmeg
1/2 teaspoon mace
1/2 teaspoon cinnamon
1 teaspoon salt
1 teaspoon soda
1/2 teaspoon cream of tartar.

1. Cream sugar and butter, add egg yolks and buttermilk
2. Sift together flour, nutmeg, mace, cinnamon, salt, soda and cream of tartar
3. Mix dry ingredients with the creamed mixture, mix until smooth
4. Roll the dough out to about 1/2 inch thickness, let stand for about 20 minutes.
5. Cut with 2 1/2" cutter.
6. Fry in oil at 375 degrees, until brown, drain on paper
7. While they are still hot, put a mixture of cinnamon and sugar in a paper lunch bag.
8. Drop hot doughnuts into paper bag and shake.

Mile High Biscuits

Mile High Biscuits

3 c. flour
2 tablespoons sugar
1 1/2 tablespoon baking powder
3/4 teaspoon of Cream of Tartar
3/4 teaspoon of salt
3/4 c. shortening
1 egg, beaten
3/4 c. milk

1. Combine flour, sugar, baking powder, cream of tartar and salt.
2. Cut in shortening
3. Combine eggs and milk, add to flour mixture
4. Turn out on flour surface and knead 8 or 10 times. (do not over work!)
5. Cut dough in 1 inch thick rounds
6. Bake at 450 degrees for 15 minutes
7. Makes about 15 biscuits

Cappuccino Mix

Cappuccino Mix

1 c. powdered instant non-dairy creamer
1 c. Nestle quick chocolate drink mix
2/3 c. instant coffee granules
1/3 c. sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg

1. Combine all ingredients, mix well
2. Store in an air tight container.
3. Place 1 tablespoon plus 1 teaspoon in 8 oz of boiling water.
4. Stir well, makes 33 servings.

This recipe would be very easy to convert to Sugar free with a little effort!

Aunt Lu's Apple Cake

Apple Cake

2 c. flour
2 c. sugar
3 eggs
1 teaspoon salt
2 teaspoons cinnamon
4 c. peeled, diced apples
1 c. chopped dates
2 c. chopped pecans
1/2 c. shortening
1 teaspoon soda
1 teaspoon nutmeg

1. Mix all ingredients together
2. Bake at 325 degrees for 60 minutes in a 9x13" greased and floured pan.
3. Serve warm with whipped cream



4 c. sugar
1 c. light corn syrup
1 c. water
2 egg whites
2 teaspoons vanilla
1 c. chopped pecans

1. Beat egg whites until stiff, set aside.
2. In a heavy sauce pan mix sugar, corn syrup, water
3. Boil until a little will form a soft ball in cold water or
until a candy thermometer reaches 248 degrees
4. Pour 1/2 of boiled mixture into beaten eggs and beat.
5. Boil the rest to hard boil stage (285 degrees) and add to the first mixture, add vanilla
6. Continue beating until it starts to get dull. (241-259 degrees)
7. Quickly drop by spoonfuls onto parchment paper.
8. Store in airtight container.

Aunt Lu's Homemade Doughnuts


3/4 c. milk
1/4 c. sugar
1/4 c. butter
1/4 c. warm water
1 pkg. dry yeast
1 egg, beaten
3 1/4 - 3 1/2 c. flour (sifted)

1. Scald milk, stir in sugar salt, butter, cool to lukewarm
2. Measure warm water into warm mixing bowl
3. Sprinkle in yeast and stir until dissolved.
4. Add lukewarm milk mixture, egg and half the flour, beat until smooth.
5. Stir in remaining flour to make a soft dough.
6. Knead about 5 minutes and let rise until doubled (1 hour)
(Roll out and cut)
7. Deep fry in oil 2-3 minutes (350 degrees)
8. Drain on paper towels 2 or 3 seconds, then dip in glaze and drain.


1. Mix powdered sugar with boiling water -
(takes very little water and should be milky white in appearance.)
Makes about 2 dozen

King Ranch Chicken Casserole

King Ranch Chicken Casserole

4 to 5 chicken breasts boiled (save broth)
1 chopped onion
1 chopped green pepper (optional)
1 can of Cream of Chicken soup
1 can of Cream of Mushroom soup
1 can of Rotel Chilies and Tomatoes
8 oz. of shredded cheddar cheese(I use more!)
1 pkg. of Yellow Corn tortillas (about 20)

1. Soak tortilla in chicken broth to soften (about 5 minutes)
1. Cut tortilla in to pieces and place on bottom of greased 9 x 13" pan.
2. Shred chicken and put on top of tortillas, layer onion, peppers and cheese.
3. Mix together soups and Rotel
4. Pour over the top of the chicken - cheese mixture.
5. Cover with foil and bake for 45 minutes at 350 degrees.

This is Mike's Dads favorite dish of all times. There are so many different versions of this recipe out there. The main reason I am including this one is so that my kids will have a copy of our families version!

Peanut butter Cookies

Peanut Butter Cookies

1 c. butter
1 c. white sugar
1 c. brown sugar
2 eggs
1 teaspoon vanilla
1 c. peanut butter
3 c. flour
2 teaspoons soda
1/2 teaspoon salt

1. Cream butter, sugars, add eggs and vanilla, beat until fluffy.
2. Add peanut butter then beat in flour, soda and salt.
3. Form into small balls, place about 2 inches apart on greased cookie sheet.
4. Press with the back of a fork to make criss cross pattern.
5. If fork gets sticky dip in cold water.
6. Bake 10 minutes at 375 degrees
7. Makes about 7 dozen.

Pineapple Filling

Pineapple Filling

2/3 c. sugar
1/4 c. cornstarch
1/4 teaspoon salt
1 can (8 1/4 oz) crushed pineapple
2 tablespoons butter
1/2 tablespoon lemon juice
1 c. pineapple juice, drained from pineapple

1. Mix the sugar, cornstarch, salt and pineapple juice in saucepan and heat slowly until thickened, stirring constantly
2. Add pineapple, butter and lemon juice.
3. Mix together and let cool in fridge before filling cakes.

(This is a great filling for between layers of yellow or white cake!)



1 c. molasses
1 c. sugar
2 eggs
1 c. oil
1 c. buttermilk
1 teaspoon soda
2 c. flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger

1. Beat eggs, add sugar, beat well
2. Sift all dry ingredients; add to egg mixture alternateing with milk and molasses.
3. Add oil.
4. Bake in well greased 9 x 13" pan until very brown (about 30 minutes)

*This was my Granny Ree's recipe. One of my favorite things is having all of her old recipes in her hand writing. Cooking with her is such a huge part of my childhood memories. It is like still having a part of her even though she is now in heaven!

Tater Tot Casserole

Tater Tot Casserole

2 lbs. of ground beef, browned and drained
1 can Cream of Mushroom soup
1 can of Cream of Celery soup
1 lb. of grated cheddar cheese
1 pkg. of Seasoned tater tots

1. Put cooked and drained beef in a 9 x 13" pan.
2. Mix in soups and 1/2 can of water.
3. Spread cheddar cheese over the top of the meat
4. Cover the top completely with the tots!
5. Bake until the tots are completely browned.

* In the mid-west they call this "Hot Dish". My sister lives in Minneapolis and hates this recipe! Every time she has a baby she puts out a bulletin for No! Hot Dish! My family down here in Texas love it! Not the healthiest recipe, but it feeds a ground!

Sweet Potato Casserole

Sweet Potato Casserole

3 c. mashed cooked sweet potatoes
1/2 c. sugar
1/2 c. melted butter
2 eggs, well beaten
1 teaspoon vanilla
1/3 c. milk

1 c. chopped pecans
1/2 c. butter
1 c. brown sugar
1/3 c. flour
dash of salt

1. Combine potatoes, sugar, butter, vanilla, milk and mix well.
3. Spoon into 9 x 13" pan
4. Mix all ingredients for topping together and spread over top of potato mixture.
5. Bake at 350 for 25 minutes!

Poppy Seed Chicken

Poppy Seed Chicken

4 to 5 Chicken breasts
2 cans of Cream of Chicken soup
8 oz. of sour cream
2 c. seasoned Pepperidge Farms Stuffing mix
2 tablespoons Poppy seeds
1 stick of butter or margarine

1. Broil the chicken with a little olive oil and salt and pepper until done, then chop
2. Pam a 9 x 13" pan and place the chopped chicken in it.
3. Mix soup, sour cream and poppy seeds.
4. Pour over the chicken and mix.
5. Sprinkle the stuffing mix over the top of that
6. Cut up the butter into "pats" and place evenly over the stuffing.
7. Bake at 350 degrees for about 30-40 minutes or until bubbly!

*I have only been making this recipe for about a year, but it has probably been one of my most requested recipes! I have been on a rigid no white flour diet for over a year and have never tasted this, but have made it over and over - so enjoy!

Apricot Fruit Salad

Apricot Fruit Salad

1 c. sliced strawberries
1 c. sliced bananas
1/2 c. Mandarin oranges
1/2 c. pineapple tidbits
1 can of Apricot pie filling
(if you can't find Apricot use peach)

1. Mix all 5 ingredients. Chill before serving.

*This recipe came from Frances Alexander. She recently went to be with the Lord a few months ago, she was one of the best cooks I have ever known! She catered my rehearsal dinner when Mike and I got married. We had ham, baked beans, potato salad, rolls - I am sure there was more, I can't remember anything else except we had cherry cheese cake for desert! It was fun.

Old Fashioned Caramel Corn

Caramel Corn

1 1/2 c. uncooked corn (popped)
1 c. light corn syrup
1 c. brown sugar
1/2 c. butter
1 teaspoon salt
1 teaspoon soda
1 teaspoon vanilla

1. Bring Corn syrup, butter and salt to a boil in a heavy sauce pan.
2. Boil for 5 minutes without stirring.
3. Remove from heat and add soda and vanilla, mix (it will bubble up!)
4. Pour over popcorn
(I like to use a very large disposable aluminum container for this part!)
5. Stir until all the kernels are coated.
6. Place in the oven and cook for 1 hour at 215 degrees
7. Stir every 15 minutes
8. Remove from oven and let cool completely store in airtight containers.

*This makes great gifts for the holiday season! It makes a lot!

Easy Fruit Cobbler

Easy Fruit Cobbler

1 stick of butter
1 c. flour
1 c. sugar
2 teaspoons baking powder
1 c. milk
1 large can of peaches with juice
(or any other fruit of your choice!)

1. Melt butter in a 9 x 13 pan
2. Mix flour, sugar, baking powder and milk.
3. Pour into hot butter, do not stir!
4. Then pour the fruit over that, spreading around evenly, again don't stir!
5. Bake at 350 until brown (about 1 hour)
6. The flour mixture rises to the top to form the crust.

*I usually will sprinkle some cinnamon and sugar over the top of my peaches at the end before I bake it!



2 c. sugar
1 c. butter or margarine
3 eggs
2 c. flour
4 tablespoons cocoa
1 teaspoon vanilla
1 c. chopped nuts (optional)
1 can of ready to spread frosting

1. Cream together butter, sugar, eggs and vanilla
2. Add flour and cocoa, mix well
3. Spread into a 9 x 13" greased pan
4. Sprinkle nuts on top, if you want to!
5. Bake at 350 until done (about 30 minutes)
6. Melt frosting in the microwave for about 30 seconds (until melted enough to pour)
7. Pour all over the brownies while they are hot.
8. Let cool then cut and serve.

* My family usually has half the pan gone while they are still hot! These are a lot different than a mix but they are so good!

Old Fashioned Butter Crunch

Old Fashioned Butter Crunch

1 c. butter
1 1/2 c. white sugar
2 tablespoons light corn syrup
2 tablespoons water
12 oz chocolate chips

1. Butter a large cookie sheet
2. Melt butter in a heavy sauce pan
3. Add sugar, syrup, and water
4. Cook until candy thermometer reads 300 degrees (hard crack stage)
5. Remove from heat
6. Pour quickly onto butter cookie sheet.
7. Sprinkle chocolate chips over the top of the candy.
8. They will melt then you can spread them out.
9. Cool completely, then break into bite sized pieces
10. Store in an airtight container.

* This recipe is so easy and my family thinks Christmas can't come with out Butter Crunch!



1 1/4 c. brown sugar (light)
1 1/4 c. white sugar
1 c. heavy cream

1. Mix these ingredients together in a heavy sauce pan and let sit for 1 hour.

1/4 c. butter
1/8 teaspoon salt
1 teaspoon vanilla
2 c. pecan halves (I prefer to have my chopped small)

1. Bring the sugar mixture to a boil,
2. Boil slowly for 5 minutes.
3. Add butter, salt and pecans
4. Beat the mixture until it is no longer glossy.
5. Drop by small spoonfuls on waxed paper. They spread so allow room.

*This recipe is very old. My Grannie Ree gave it to me about 30 years ago and she had made these for as long as I can remember. She was born and raised in South Texas and always used Mexican vanilla. It really gives these a very authentic flavor. She got the recipe from Mexico when my Grandad was drilling oil wells there in the 30's and 40's.

Chocolate Chip Cookies

Chocolate Chip Cookies

3 sticks of butter ( 1 1/2 cups)
1 1/2 c. brown sugar
1 1/2 c. white sugar
3 teaspoons vanilla
3 eggs
4 1/2 c. flour
1 1/2 teaspoons salt
1 1/2 teaspoons soda
4 c. chocolate chips

1. Cream butter, brown sugar, white sugar
2. Add eggs, vanilla beat until smooth
3. Mix all dry ingredients together
4. Add flour mixture to butter mixture
5. Stir until just mixed, add chocolate chips
6. Bake at 350 degrees until golden brown.

Chocolate Chip Cheesecake

Chocolate Chip Cheesecake

2 c. finely crushed Oreos
(about 24 cookies)
1/4 c. shortening, melted
3 (8 oz) pkgs. of cream cheese, softened
1 14 oz. can of sweetened condensed milk
3 eggs
2 teaspoons vanilla
1 c. mini chocolate chips (divided)
1 teaspoon flour

1. Combine crumbs and shortening; press firmly in to a 9" spring form pan
2. Beat cream cheese until fluffy
3. Gradually beat in sweetened con. milk until smooth
4. Beat in eggs and vanilla
5. Toss 1/2 c. chips with flour to coat; stir into cheese mixture
6. Pour into spring form pan, sprinkle remaining chips on top
7. Bake at 350 degrees for 55 minutes or until center is set.
8. Cool completely, chill.

* This is my husbands very favorite cheesecake. He doesn't get it very often, because he is now a diabetic. This cheesecake is probably one of the reasons why he is a diabetic!

Mandarin Orange Cake

Mandarin Orange Cake

1 box yellow cake mix
(I prefer Betty Crocker)
4 eggs
1/3 c. vegetable oil
1 can Mandarin orange slices with juice

1 large carton of Cool Whip
1 pkg. vanilla instant pudding
1 large can crusted pineapple ( Not drained)
Mix all ingredients together, refrigerate.

1. Mix cake ingredients and bake at 350 degrees for 35-40 minutes
(I like to use an 11 x 15 pan and not cook it quite so long)
2. Cool cake and top with frosting
3. Keep refrigerated.

* This cake is one of my families favorites! It is so light and cool, it is a great summer treat!

Italian Cream Cake

Italian Cream Cake

1/2 c. butter
1/2 c. shortening
2 c. sugar
1 c. buttermilk
2 c. coconut
5 egg whites, beaten stiff
5 egg yolks
2 c. flour
1 teaspoon soda
1 teaspoon salt
1 c. chopped pecans

1. Cream butter, shortening and sugar in bowl.
2. Add eggs yolks, beat
3. Combine flour,soda; add to creamed mixture.
4. Add buttermilk
5. Stir in vanilla
6. Add coconut and nuts.
7. Fold in egg whites
8. Pour into 3 9" cake pans that have been greased and floured!
9. Bake at 325 degrees for 30-35 minutes

Cream Cheese Frosting

8 oz. cream cheese
1 box of powdered sugar
1/2 c. butter
1 teaspoon vanilla

1. Beat all ingredients together until very smooth
2. Frost cake when it has cooled.

  • This cake is a little bit of trouble but so worth the effort!!! I always bake my cake at least one day before I am to serve it. It is always more moist the second day!

Wednesday, September 16, 2009

Pumpkin Apple Streusel Muffins

Pumpkin Apple Streusel Muffins

2 1/2 c. flour
2 c. sugar
1 tablespoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, beaten
1 c. pumpkin, (solid pack)
1/2 c. oil
2 c. chopped, peeled apples

1. Mix flour, sugar, spices, baking soda and salt; set aside.
2. Mix eggs, pumpkings, oil, Add liquid ingredients to dry.
3. Stir just until moistened. Stir in apples.
4. Spoon into greased muffin tins.
5. Sprinkle with streusel topping.
6. Bake 350 degrees 35-40 minutes

2 tablespoons flour
1/4 c. brown sugar
1/2 tsp. cinnamon
4 teaspoons butter (cut in)

Makes 18 muffins

Mexican Corn Bread

Mexican Corn Bread

1 c. yellow cornmeal
1 c. buttermilk
2 eggs
1 teaspoon Salt
3/4 teaspoon. baking soda
1/2 c. oil
1 can cream style corn
1 lb. hamburger, browned
1 pkg. taco seasoning
1 small can chopped green chilies
1/2 lb grated cheddar cheese
1 small onion (chopped)

1. Brown and drain ground beef, add taco seasoning.
2. Mix first 7 ingredients together. Pour 1/2 mixture into large skillet or casserole dish.
3. Add meat, layer with remaining ingredients.
4. Top with rest of batter
5. Bake at 400 degrees for 50 minutes.

Olive Garlic Cheese Bread

Olive Garlic Cheese Bread

3 small garlic cloves, minced
4 ox. chopped black olives
4 ox. grated Parmesan cheese
2 c. mayo
4 green onions, chopped fine
4 oz. mild cheddar cheese, grated

1. Mix all ingredients.
2. Store in airtight container.
3. Store in refrigerator overnight.
4. Spread on sliced french bread.
5. Bake 20 minutes at 350 degrees.
6. Great for a party!!!!

* This recipe makes your house smell like heaven and is also great with a salad! I have a wonderful recipe for an Italian soup the two of them together will send you into food heaven!

Puppy Chow

Puppy Chow

1 Box Chex corn mix
1 box powdered sugar

12 oz. pkg chocolate chips
1 1/2 sticks of butter
1 1/2 c. peanut butter

1. Melt the last 3 ingredients together in the microwave.
2. Pour over the cereal and mix until covered.
3. Place in a large paper bag and add the powdered sugar and shake.
4. Place in an airtight container for storage.

Chocolate Chip Cheesecake Ball

Chocolate Chip Cheesecake Ball

1/2 C. butter, softened (no substitute)
8 oz. cream cheese, softened
3/4 c. powdered sugar
1/2 teaspoon vanilla
2 tablespoons brown sugar
3/4 c. mini semisweet chocolate chips

1. Mix cream cheese and butter until smooth
2. Add remaining ingredients
3. Cover and let set in the fridge for several hours.
4. Remove from refrigerated and shape into a ball.
5. Wrap with plastic and put back in fridge for 1 hour
6. Roll in 1 of the following, mini chocolate chips, graham cracker crumbs, finely chopped pecans.

Cherry Cheese Pie

Cherry Cheese Pie

8 oz. cream cheese
14 oz sweetened condensed milk
1/3 c. lemon juice
1 teaspoon vanilla extract
1 graham cracker crumb crust
21 oz. can cherry pie filling, chilled

1. Beat cream cheese until fluffy.
2. Gradually beat in sweetened condensed milk until smooth
3. Beat in lemon juice and vanilla
4. Pour into pie crust, chill at least 4 hours!
5. Top with chilled pie filling

Birthday cake frosting!

Birthday Cake Frosting

1/2 c. butter flavored shortening
1/2 c. butter
4 c. powdered sugar (not sifted)
2-4 tablespoons milk
1 teaspoon vanilla

1. Mix butter and shortening, beating until well mixed
2. Add the powdered sugar, and vanilla.
3. Add the milk 1 tablespoon at a time until the desired consistency.
You really can't beat this enough!
To make chocolate frosting at 1/4 cup of cocoa.

Corn Casserole

Corn Casserole

16 oz can whole kernel corn
16 oz can cream style corn
2 eggs
1 stick of butter
1 box Jiffy corn muffin mix
8 oz. sour cream
1 c. grated cheddar cheese
1 4 oz. can chopped green chilies (optional)

1. Beat eggs together with the margarine until mixed.
2. Combine that mixture with all the rest, except the cheese.
3. Pour mixture into a 9 x 13 greased pan.
4. Bake at 350 degrees for 25 minutes
5. Sprinkle the top with the cheese and bake for another 5 minutes or until cheese has melted.

White Chicken Chili

White Chicken Chili

1 medium onion, chopped
3 tablespoons olive oil
4 oz can chopped green chilies
3 tablespoons flour
2 teaspoons cumin
2 15 oz cans Northern beans
1 14 oz can chicken broth
1 1/2 cups finely chopped chicken breast (rotisserie chicken works great!)
Shredded Colby/Jack cheese
sour cream

1. Cook onion in oil until transparent.
2. Add chilies, flour and cumin.
3. Cook and stir for 2 minutes.
4. Add beans, chicken and chicken broth, bring to boil.
5. Reduce heat and simmer for 10 minutes or until thickened.
6. Serve hot and garnish each bowl with cheese and sour cream!

Snickers Apple Salad

Snickers Apple Salad

4 big green apples (Granny Smith, cubed-not peeled)
6 large Snickers Bars, cubed
8 oz sour cream
8 oz whipped cream
1 c. cocktail peanuts

1. Mix all together and refrigerate.
2. Serve within a few hours.
3. If you want more dressing up the sour cream and whipped cream to 16 oz.

Chuys Ranch Dip

Chuys Ranch Dip

1 pkg. Ranch dip mix
1 c. milk
1 c. mayo
4 oz. can of whole green chilies
3 tablespoons cilantro
1 clove garlic
1/3 c. jalapenos

1. Throw everything in a food processor and blend until smooth.
2. Serve chilled!

Potato Cassarole

Potato Cassarole

8 oz. sour cream
1/2 c. butter (melted)
1/4 onion (chopped)
1 can Cream of Chicken soup
8 oz. cream cheese
4 or 5 large potatoes (peeled, cubed)
4 c. corn flakes cereal
1 stick of butter

1. Par boil potatoes for 5 minutes
2. Mix all other ingredients
3. Add potatoes
4. Mix all together and pour into a 9 x 13 pan.
5. Sprinkle corn flakes over the top
6. Cut up stick of butter into "pats" and put evenly over the top of the cereal
7. Bake at 325 degrees for 1 hour.