Wednesday, December 15, 2010

Blueberry French Toast Bake

Blueberry French Toast Bake

1/2 c. flour
1 1/2 c. whole milk
2 T. Sugar
1 tsp. vanilla
6 eggs
10 slices of bread (cubed)
3 oz of Cream Cheese
1 c. fresh or frozen blueberries (if using frozen, do not defrost!)
1 c. chopped pecans
2 T. Sugar
1/2 t. cinnamon

Mix flour, milk, 2 T. sugar, 6 eggs. Beat until well mixed
Add cubed bread, pour into a 9 x 13" greased pan, sprinkle cubed cream cheese and blueberries over the top
cover tightly and refrigerate for up to 24 hours
Preheat oven to 350 degrees,
Mix nuts, 2 T. sugar and cinnamon, sprinkle over the top. bake uncovered for 30 minutes.


Coffee Ice Cream Punch!

Coffee Ice Cream Punch
1 gallon of strongly brewed coffee ( vanilla, mocha, or peppermint)
1 pt. of coffee ice cream (or mocha )
1/2 gallon of vanilla ice cream
1 pt. heavy cream (whipped and chilled)
Blend cooled coffee and half of the Vanilla ice cream, stir until a thick consistency
Chill mixture in your punch bowl
When you are ready to serve, scoop all the remaining ice cream into the punch bowl and top with the whipped cream!
Serve immediately. Yummy! A great alternative to Egg Nog. Makes about 20 to 30 cups.

Monday, November 22, 2010

Christmas Cookies

Christmas Cookies
Fruit Mixture
1 1/2 lb chopped dates
1/2 lb candied pineapple
1/2 lb candied cherries
1/2 c. flour
1 c. chopped pecans
Mix all together
Dough Mixture
1 c. butter
1 t. soda
1 t. cinnamon
2 eggs
2 1/2 c. flour
1/2 tsp. salt
1 1/2 c. sugar
1. Mix all dough ingredients together
2. Mix all dough and fruit ingredients together.
3. Drop by spoonful onto cookie sheet and bake
4. 350 degrees for 10-12 minutes
These cookies actually taste better if they sit for a few days before you serve them. My kids do not like fruit cake but they absolutely wolf these cookies! They really are wonderful!


2 c. flour
1/2 tsp. salt
1 t. cinnamon
1 t. ginger
1/2 t. ground cloves
3/4 c. shortening
1/4 c. molasses
1 egg
1 c. sugar
1. Mix flour, salt, cinnamon, ginger, cloves set aside
2. Mix Sugar, egg and molasses
3. Mix the wet and the dry ingredients together.
4. Roll into 1" balls and roll in additional sugar
5. Bake at 350 for 10 minutes
6. Yields 4 dozen.

Broccoli Cheddar Soup

Broccoli Cheddar Soup
2 cubes of Chicken bouillon
1 qt. water
1 onion chopped
1 head of celery chopped
1 (20 ounce) bag of frozen broccoli florets
2 cans of Cream of Chicken Soup
1 lb Velvetta (cubed)
1 stick of butter
milk or fat free half and half
grated cheddar cheese
salt and white pepper
1. Melt the butter in a stock pot or dutch over
2. Add in the onion and celery, saute until tender
3. Add the broccoli, cook until just tender
4. Add the water and Cream of Chicken soup, and bouillon cubes
5. Bring it up to a boil, boil for 5 minutes
6. Lower the head to med low and add the Velvetta cubes
7. stir until melted, it is ready to eat!
9. If your soup is to thick add milk in small amounts until it has the right consistency.
10. It should be the creamy not runny.
Salt and pepper to your taste, I garnish it with grated cheddar cheese right before I serve it. I personally really like the flavor of the white pepper in this recipe. This is wonderful. It will be hard to eat any kind of canned Broccoli cheese soup after you taste this! This really is a great recipe and so easy! This recipe has about 10 servings. Unless you are like my family and use huge bowls!
Oh and one last thing! I can't stress enough! Never let it simmer or boil, once you add the cheese and milk! It will curdle and it burns very easily!


1/2 C. MAYO

Texas Sausage Balls

Texas Sausage Balls
1 lb. of Sharp Cheddar cheese, grated
1 lb. of breakfast sausage (spicy)
1/2 tsp. of garlic powder
3 c. of Bisquik baking mix
1. Mix all ingredients together
2. Roll into walnut size balls
3. Bake at 350 for 20-25 minutes (serve warm)
4. Makes about 8 1/2 dozen, servings for about 10 people
5. These may be frozen uncooked, just pop them for about 30 minutes right out of the freezer!
I sometimes wonder how many of these I would have to make before my family would get tired of them! This is the perfect make ahead recipe and an all time favorite!

Banana Bread

Banana Bread
2 c. flour
1 tsp. salt
2 tsp. baking soda
1 tsp. baking powder
1 c. butter
2 c. sugar
2 c. mashed overripe bananas
4 eggs, beaten
1 c. chopped nuts
1. Mix flour, salt, soda, baking powder, set aside
2. Cream butter and sugar
3. Add eggs to creamed mixture
4. Add bananas to butter, sugar, eggs mixture
5. Add dry ingredients to wet mix gently,
6. Add nuts
7. Pour mixture into 2 greased and floured loaf pans
8. Bake for 60-70 minutes @350 degrees
This banana bread is very moist. It is one of my favorite banana bread recipes. I have debated on changing the butter to 1 3/4 cup but haven't tried that yet. I hate dry banana bread and this one is never dry! Why mess with perfection! I just can't make it that often, I am sure it is not exactly heart healthy!

Apple Dumplings

Apple Dumplings
3 Granny Smith apples (cored, peeled cut in 8ths)
3 cans of Pillsbury Crescent rolls, seperated
2 c. sugar
2 tsp. cinnamon
1 can of Mountain Dew
2 sticks of butter
1. Roll up one piece of apple in each crescent roll section.
2. Arrange the apple rolls in a 9" x 13" pan.
3. Melt the butter
4. Add the sugar and cinnamon to the melted butter, mix well
5. Spread over the apple rolls
6. Pour the Mountain Dew over the apple rolls
7. Bake at 350 degrees for 40 minutes
8. Baste gently then continue baking for another 10-20 minutes.
I got this recipe from a longtime friend! Thanks LouAnn, I haven't tried it yet but I know if LouAnn says it's good I can't wait!!!!!

Saturday, October 9, 2010

Pumpkin Pie pudding!

Pumpkin Pie Pudding

1 (15 oz) Can of solid pack pumpkin

1 (12 oz) can of evaporated milk

3/4 c. sugar

1/2 c. biscuit/baking mix

2 beaten eggs

2 tablespoons of melted butter

2 1/2 teaspoons of pumpkin pie spice

2 teaspoons of vanilla extract

whipped topping

In a large bowl mix the first eight ingredients.

Transfer to a slow cooker that has been coated with non stick cooking spray.

Cover and cook on low for 6 to 7 hours (maybe less depending on your slow cookers temp)

A thermometer inserted needs to read 160 degrees F. Serve warm with whipped topping! Yummo, can you imagine how this is going to make your house smell!

Wednesday, September 29, 2010

Coconut Cream Bread Pudding!


  • Butter, for dish
  • 1 (16 to 20-inch loaf French bread, cut into 1-inch cubes
  • 4 egg yolks
  • 2 whole eggs
  • 2 (13 1/2-ounce) cans unsweetened coconut milk
  • 1 (13 1/2-ounce) can cream of coconut
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly grated nutmeg
  • Pinch mace
  • 1 1/2 cups sweetened flaked coconut, plus 1/2 cup, toasted for garnish
  • Chocolate Velvet Sauce, recipe follows


Lightly butter the bottom of a 9-inch square flameproof baking dish. Arrange the bread cubes evenly in the dish. In a large bowl, whisk together the yolks, whole eggs, coconut milk, cream of coconut, salt, nutmeg, and mace. Stir in 1 cup of the coconut flakes. Pour the custard over the bread cubes, pressing the bread cubes gently to soak up the custard. Let the mixture stand for 1 hour, covered, in the refrigerator.

Preheat the oven to 325 degrees F.

Sprinkle the top of the pudding with the remaining 1/2 cup coconut flakes. Cover the baking dish with foil, poking a few holes in the top to release the steam. Put the baking dish into a roasting pan on the oven rack. Pour hot water into the roasting pan to come halfway up the sides of the baking dish. Bake until the pudding is firm to the touch, about 1 hour and 15 minutes. Remove the foil and bake for 15 minutes more. Remove the baking dish from the water bath and run it under the broiler, at least 4 inches from the heat, until golden, 1 to 2 minutes. Let the pudding cool completely. Cover tightly with plastic wrap and refrigerate.

Pour the sauce over individual pudding servings, as desired. Top with toasted coconut and serve.

Chocolate Velvet Sauce:

  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/2 cup heavy cream
Make the chocolate sauce right before serving the pudding. Put the chocolate chips in a medium heatproof bowl. In a small saucepan, bring the cream to a simmer over low heat; immediately remove it from the heat and pour it over the chocolate chips. Whisk until smooth.

I saw Paula Deen make this bread pudding on her show the other day. I just had to made sure you saw it! As soon as we make some friends up here in the big Metroplex of Dallas. I am going to make this it looks like the perfect fall, comfort food recipe!

Back in the Saddle again!

Cowboy Potatoes

1 lb. bacon
3-4 lbs. russet potatoes
1 med. onion
1 small-med. bell pepper
3-4 cloves garlic
1/4 stick butter
Tony Chachere's Creole seasoning, to taste
2 (or more) cups shredded cheddar cheese

OK--This is how to put it together.

In a very large skillet, fry 1 lb. +/- bacon til real crisp, not floppy, then remove from pan--leave grease in pan. (I just fry in strips then crumble, but Krystle said they're more uniform if you cut in 1/2" pieces & then fry. Whatever floats your boat, I guess.
Cut up (large cube pieces) potatoes, leave on the skin. Fry in bacon grease--I couldn't stand the thought of all that b.grease, so I removed about 1/2 of it and the pots cooked just fine. I mean b.grease makes 'em soooo good, but I want to live so I can eat these again! Stir frequently.
While pots are frying, cut up onion and a bell pepper, set aside
Chop garlic cloves....heck, use 5 or 6. I love garlic! Did you know the finer you cut up garlic, the milder it is?, so I cut up in good size little pieces. Its true!, set aside (separate from onion/pepper)
Once pots are cooked thoroughly (not soft!), remove from pan and saute' onion & pepper in the same b.grease.
When onions are getting that clear look (you know what look I'm talking about) add the garlic and saute' a bit, but DON'T let it burn!
Oh--you probably want to pre-heat your oven about now...350°....maybe a little sooner than at this point, but oh well...
Now add the pots, crumbled bacon, butter (cut up in little pieces so it'll melt easy), and seasoning so everything will marry together. (I think we talked about the quantity of the seasoning--K & JT use quite a bit, but I think you can get by w/ less cause the bacon is salty already.)

Move the combined ingredients to a casserole dish (really no need in spraying the dish cause there's already so much b.grease AND butter!!!) and spread lots of shredded cheese on top. Cover with aluminum foil (I do spray the underside of the foil so it doesn't stick to the cheese) and bake for 30-40 minutes until cheese is melted down into the potatoes. Remove foil & bake for another 10-15 minutes until the cheese & pots get a little crusty around the edge of the dish.

There you have it! Enjoy! We discovered that a pat of sour cream is delish on top of a serving.

This recipe is from a wonderful Cook named LouAnn Cox, Thanks LouAnn can't wait to give them a try.

Thursday, February 4, 2010

Pecan Pie Muffins

Pecan Pie Muffins

Preheat oven to 350.

Spray muffin pans - 1 large [12] or 2 mini [12ea.] with Pam or use paper muffin liners

Mix together

1/2 cup flour

1 cup firmly packed brown sugar

1 1/4 cup chopped pecans

2/3 cup melted butter

2 beaten eggs

1 tsp. vanilla

Spoon mixture into pans, filling cups a bit over half full.

Bake 20 min., depending on oven.

Monday, January 18, 2010

Peach Praline Muffins

Peach Praline Muffins!
1 2/3 cups all-purpose flour
2 tsps baking powder
1/4 tsp salt
1/2 cup packed brown sugar
1/2 cup milk
1/3 cup vegetable oil
1 egg
1 tsp vanilla extract
1 cup chopped fresh or frozen peaaches, thawed and drained
1/2 cup chopped pecans
1/4 cup packed brown sugar
1/4 cup chopped pecans
1 T. cold butter or margarine
In a large bowl, combine the flour, baking powder and salt. In another bowl, combine the brown sugar, milk, oil, egg and vanilla. Stir into dry ingredients just until moistened. Fold in peaches and pecans. Fill greased or paper lined muffin cups 2/3 full.
Combine topping ingredients until crumbly, sprinkle over batter. Bake at 400 degrees for
15 to 18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. YIELD: 1 dozen.

Tuesday, January 12, 2010

Cajun Boil

1 gal. water

½ cup salt

½ tsp cayenne pepper

1 bag Zatarain’s shrimp boil

2 T. lemon juice

1 T. Liquid Zatarain’s shrimp boil

½ tsp. Tabasco sauce

1 chicken breast per person

2 lbs of sausage

1-2 small whole red potatoes per person

1-2 small whole onions per person

1-2 corn on the cob per person

2 lbs. shrimp

Add the spices to the water and bring to a boil. Drop in and cook as follows: chicken pieces 35 minutes; sausage 30 minutes; potatoes and onions 25 minutes; corn on the cob 10 minutes; shrimp 7 minutes. Drain off all water, place on table covered with brown paper, eat and enjoy.

This is so fun! We did this for our youth group at church recently. They loved it. We actually forgot to buy the cayenne pepper. So we didn't add it. It was great! Just right. This next month is my turn to host our supper club and guess what we are having! Try this and enjoy. You will not be sorry!