Tuesday, December 20, 2011

Basic Cookie Dough

A terrific all purpose dough that can be turned into a variety of cookies, rolled, dropped and shaped.
  • 3 &  1/3  cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1/2 cup packed dark brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  1. Sift flour, baking powder and salt onto wax paper.
  2. Combine butter, sugar, and brown sugar and beat with a mixer until well combined.  Beat in eggs and vanilla.  Gradually add flour mixture and beat until evenly blended.  Dough can be wrapped in plastic wrap and refrigerated up to 3 days.  Makes about 4 cups dough.
Peanut cookies:
  • 2 cups Basic Cookie Dough
  • 1 egg white
  • 1 cup honey roasted peanuts finely chopped.
  1. Preheat oven to 375 degrees 
  2. Shape dough into 32 balls.
  3. Line cookie sheets with parchment paper or foil that you have sprayed lightly with pan spray.  Spread peanuts on waxed paper.   Working with a few balls at a time, roll in egg white and coat with peanuts.  Arrange 1 & 1/2 inches apart on cookie sheets.
  4. Bake 10 minutes or until edges are golden.  Let cool on cookie sheet 3 minutes.  Transfer cookies to wire rack to cool completely.  Makes 32 cookies.

Wednesday, September 21, 2011

Salted Peanut Chews

My daughter makes this recipe quite often.  I finally asked for the recipe.  She said she found the recipe on the back of a cake mix box. 


  • 1 packaged yellow cake mix
  • 1/3 cup of butter or margarine (softened)
  • 1 egg
  • 3 cups miniature marshmallows


  • 2/3 cup corn syrup
  • 1/4 cup butter or margarine
  • 2 teaspoons vanilla
  • 1 10 ounce bag of peanut butter chips
  • 2 cups crisp rice cereal
  • 2 cups salted peanuts

Have oven preheated to 350 degrees.

  1. Combine cake mix, 1/3 cup butter or margarine and egg.  Beat at low speed until crumbly.  Bake for 12 – 18 minutes until light golden brown.
  2. Remove from oven, sprinkle with marshmallows.  Return to oven for a minute or two till marshmallows puff.  Let cool while preparing topping.
  3. In large saucepan combine all topping ingredients except cereal and peanuts.  Heat until chips are melted and mixture is smooth, stirring constantly.  Remove from heat, stir in cereal and peanuts.  Immediately spoon warm topping over the marshmallows, spreading to cover.  Refrigerate 1 hour until firm.  Makes 48 bars.

Tuesday, August 30, 2011

Cheesy Pasta Bake

I have new recipes sent to me automatically from Kraft.  I love Kraft Foods.  The big Kraft Foods factory where many of their items are made was located not far from my old home in Champaign IL.

I will be trying this soon.  For now I am sharing this Kraft recipe with you all.

What You Need

4 cups penne pasta, uncooked

1 lb. lean ground beef

2 cups sliced fresh mushrooms

1 onion, chopped

1 jar (24 oz.) spaghetti sauce

3 Tbsp. OSCAR MAYER Real Bacon Bits

1 tsp. Italian seasoning

1-1/3 cups KRAFT Shredded Triple Cheddar Cheese with a Touch of PHILADELPHIA

Make It

HEAT oven 375°F.

COOK pasta as directed on package, omitting salt.

MEANWHILE, brown ground beef with vegetables in large skillet sprayed with cooking spray. Add sauce, bacon and seasoning; mix well. Simmer on medium-low heat 10 min. or until slightly thickened, stirring occasionally.

DRAIN pasta. Add to sauce; mix well. Pour into 13x9-inch baking dish sprayed with cooking spray; top with cheese.

BAKE 25 to 30 min. or until heated through.

Kraft Kitchens Tips

Make Ahead

Casserole can be assembled ahead of time. Refrigerate up to 24 hours. When ready to serve, bake, uncovered, as directed.


Prepare using KRAFT Finely Shredded Triple Cheddar Cheese.


Prepare using OSCAR MAYER Bacon Pieces or chopped OSCAR MAYER Fully Cooked Bacon.

Sunday, July 24, 2011


This is really great for summer.

3 (15-ounce) cans chunky fruit cocktail, drained
1 (11-ounce) can Mandarin oranges, drained
1 cup miniature marshmallows
1 cup sweetened flake coconut
2 bananas, thinly sliced
2/3 cup whipping cream (or may use liquid coffee creamer)
1 cup sliced fresh strawberries

1. Combine fruit cocktail, oranges, marshmallows, coconut, bananas and cream in large bowl. Refrigerate for 30 minutes. Stir in strawberries before serving.

Makes 6 servings.

Wednesday, July 20, 2011

Melt in the Mouth Cookies

A recipe from my mom that I found today while sorting through old pictures.  Thanks for the memories mom!  I miss you. This recipe is from the 1940s.
  • 1/2 cup butter, softened
  • 1 cup packed light brown sugar
  • 1 teaspoon real vanilla extract
  • 1 egg
  • 3/4 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup finely chopped nuts.
Cream butter; add sugar, vanilla and egg and beat until light.  Mix together flour, baking powder and salt.  Add to butter mixture and mix thoroughly, then stir in nuts.  Drop by level teaspoon full onto ungreased cookie sheets.  Bake in preheated 400 degree oven for exactly 5 minutes.  Remove from oven and let set exactly one minute, then with broad spatula, press down on each cookie firmly.  Quickly remove from cookie sheet.  Cool.  Store in air tight container.  Makes about 8 dozen.
Recipe can be doubled.

Friday, July 1, 2011

Macaroni Salad



8 ounces uncooked elbow macaroni

3 hard-boiled eggs, chopped

1 stalk celery, finely chopped

1/2  green or red bell pepper, finely chopped

1 small carrot, shredded

2 cups real mayonnaise

1 Tablespoon prepared yellow mustard

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon onion powder



1. Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain and rinse with cold water. 

2. In a large bowl, stir together the eggs, celery, carrot and bell pepper.

3. In a small bowl, stir together the mayonnaise, mustard, pepper, salt and onion powder.

4. Combine in the bowl with the eggs and vegetables, and stir in macaroni until well blended.

5. Cover and chill for at least 1 hour before serving.

Friday, June 17, 2011

Easy Chicken Casserole


  • 8 ounces elbow macaroni or small shells

  • salt

  • 3 tablespoons butter

  • 3 tablespoons flour

  • 1 cup chicken broth

  • 1/2 cup heavy cream

  • 1 cup shredded cheddar cheese

  • pepper, to taste

  • 1 1/2 to 2 cups cubed cooked chicken

  • 1 1/2 cups frozen peas and carrots, thawed

  • 1/2 cup soft bread crumbs

  • 1 to 2 teaspoons butter, melted


    Cook macaroni in boiling salted water as package directs. Drain and set aside.

    In a saucepan over medium low heat, melt butter; add flour. Cook, stirring, until flour mixture is well blended and bubbly. Gradually stir in chicken broth and cream. Stir in cheese until melted and smooth. Add pepper, to taste, along with parsley, if using. Cook, stirring, until thickened. Add the chicken and vegetables; cook for about 1 minute longer.

    Combine the sauce with cooked and drained macaroni; pour into a 2-quart casserole. Toss bread crumbs with melted butter and sprinkle over the casserole. Bake at 350° for about 25 minutes, until bubbly and browned.

    Serves 4 to 6.

    Sunday, June 5, 2011

    Rhubarb Pineapple Crumble

    My daughter’s co-worker sent me a huge sack of rhubarb yesterday.   As soon as I feel better I intend to make this recipe.  I am sure there will be enough rhubarb left for me to make a pie too.

    7 Cups fresh rhubarb, cut in 1-inch chunks
    1 8-oz can crushed pineapple (drained)
    1 Cup brown sugar
    3 Tbs. cornstarch
    2 tsp. finely shredded lemon peel


    2/3 Cup flour
    1/4 Cup brown sugar
    1 Tbs. granulated sugar
    1 Tbs. chopped crystallized ginger
    1/3 Cup Butter/margarine


    Drain pineapple and combine with rhubarb and brown sugar. Let stand 1 hour. Drain mixture, reserving juices and adding enough additional water to make 2/3 cup of juice. Combine juices and cornstarch in a small pan and cook over medium heat until thickened. Remove from heat and combine with rhubarb-pineapple mixture. Add lemon peel and place in a 2-quart baking dish.

    In another bowl, combine topping ingredients, using a pastry blender to cut in butter until mixture is crumbly. Spoon over top of fruit mixture. Bake in a 350 degree oven about one hour or until light brown and bubbly. Best served with vanilla ice cream! (Serves 6-8)

    Tuesday, May 31, 2011

    Layered Pineapple-Lemon Cheesecake Pie

    From Kraft Foods.  This pie is so good!

    What You Need

    1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

    1/4 cup sugar

    2 cups thawed COOL WHIP Whipped Topping

    1 can  (8 oz.) crushed pineapple, drained, divided

    1 HONEY MAID Graham Pie Crust (6 oz.)

    1 pkg.  (3.4 oz.) JELL-O Lemon Flavor Instant Pudding

    1-1/3 cups cold milk

    Make It

    BEAT cream cheese and sugar in large bowl with whisk until well blended. Stir in COOL WHIP and half the pineapple.

    SPREAD into crust.

    BEAT pudding mix and milk in medium bowl with whisk 2 min. (Mixture will be thick.) Stir in remaining pineapple. Spoon over pie. Refrigerate several hours or until chilled.

    Wednesday, May 25, 2011

    Banana Upside- down Cake

    • 4 tablespoons butter, melted
    • 1/2 cup brown sugar
    • 1/2 cup chopped pecans
    • 4 bananas, sliced
    • 1 (18.25 ounce) package yellow or white  cake mix
    1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour13X9  pan. Combine butter and brown sugar, divide and spread evenly in the pan. Sprinkle pecans evenly over the brown sugar mixture, arrange banana slices evenly on top of mixture..
    2. Prepare cake mix according to package instructions.
    3. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Turn cake upside down on a cookie sheet lined with foil, gently tap bottom and carefully remove pan, replacing caramel mixture that sticks to pan.
    This is so good!!

    Saturday, May 21, 2011

    Quick Skillet Chicken Parmigiana

    I love this.  It is very easy to prepare. 

    • 4 boneless chicken breasts (about 1 & 1/4 lb)
    • 1/3 cup Italian bread crumbs
    • 1/3 cup grated Parmesan cheese
    • 1 egg
    • 1 tablespoons oil
    • 2 cups pasta sauce (any variety, I like Ragu)
    • 1/2 cup shredded mozzarella cheese
    1. Between sheets of plastic wrap or waxed paper, flatten each piece of chicken to 1/4 inch thickness.  In a shallow dish, mix bread crumbs and Parmesan cheese.  In another shallow dish, beat egg.  Dip chicken into egg, then coat with bread crumb mixture.
    2. In 12 inch skillet,  heat oil over medium heat.  Cook chicken in oil 10 – 15 minutes, turning once, until no longer pink in center.  Pour pasta sauce around chicken in skillet; heat until hot.  Sprinkle mozzarella cheese over chicken.

    4 servings.  Serve the chicken over hot spaghetti and top with the sauce and more cheese if desired.

    Thursday, May 19, 2011

    Hillbilly Pie

    • 2 tablespoons butter
    • 1 & 1/2 cups flour
    • 3/4 cup sugar
    • 1 & 1/2 teaspoon baking powder
    • 3/4 teaspoon cinnamon
    • 1/2 teaspoon salt
    • 4 cups blackberries or other fresh fruit
    Melt butter in a 9X13 pan.  Combine flour, sugar, baking powder, cinnamon and salt.  Add milk and stir until well moistened.  Spread in pan.  Spoon fruit over batter.  Do not stir.  Bake in a 350 degree preheated oven for 45 minutes; for a glass pan at 325 degrees for 45 minutes. 
    Serve warm with vanilla ice cream.

    This recipe is really easy.  I like recipes where you can switch ingredients and use what is in season.  Frozen fruit is OK to use too. 

    Friday, May 13, 2011

    Best Ever Chocolate Cake


    • Vegetable oil spray for misting the pan
    • Flour for dusting the pan
    • 1 package (18.25 ounces) plain devil’s food or dark chocolate fudge cake mix
    • 1 package (3.9 ounces) chocolate instant pudding mix
    • 4 large eggs
    • 1 cup sour cream
    • ½ cup warm water
    • ½ cup vegetable oil
    • 1 ½ cups semisweet chocolate chips
    1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.

    2. Place the cake mix, pudding mix, eggs, sour cream, warm water, and oil in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 to 3 minutes more, scraping the sides down again if needed. The batter should look thick and well combined. Fold in the chocolate chips, making sure they are well distributed throughout the batter. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.
    3. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 45 to 50 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes.

    Run a long, sharp knife around the edge of the cake and invert it onto the rack to cool completely, 20 minutes more. Or invert it onto a serving platter to slice and serve while still warm.
    *Store this cake, covered in aluminum foil or plastic wrap, at room temperature for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving.
    Serves 16

    Wednesday, May 4, 2011

    Cheesy Chicken Pot Pie

    A new recipe from Kraft foods that I will be trying soon.

    What You Need

    3 cups chopped cooked chicken
    1 pkg.  (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained
    1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
    1 can  (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
    1 can (8 oz.) refrigerated crescent dinner rolls

    Make It

    HEAT oven to 375ºF.
    COMBINE first 4 ingredients in 13x9-inch baking dish.
    UNROLL dough; place over chicken mixture.
    BAKE 20 to 25 min. or until crust is golden brown.
    NOTE:  I will use canned drained peas for this recipe. 

    Saturday, April 30, 2011

    Applesauce Oatmeal Cookies


    2 c. sugar
    1 c. shortening
    2 eggs, well beaten
    3 1/2 c. flour
    2 c. oatmeal
    1 tsp. salt
    1 tsp. cinnamon
    2 c. applesauce with 2 tsp. soda added
    2 c. raisins
    2 c.  chopped walnuts

    Cream sugar and shortening; add the eggs. Add the applesauce/soda mixture and mix well. Sift together flour, salt, nutmeg and cinnamon and add. Add oatmeal, raisins and nuts last. Drop by teaspoons on greased cookie sheets and bake in  a preheated 375°F oven for about 12 minutes.

    May frost with powdered sugar frosting when cool if you like.

    Makes 7 dozen cookies.

    Saturday, April 23, 2011

    Texas Sheet Cake

    It had been so long since I made this cake that I was actually wondering if it was as good as I remembered.  I made it yesterday and let me tell you, it is every bit as good as I remembered.  Takes a little bit of work, but the results are well worth it!
    • 2  cups flour
    • 2 cups white sugar
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 cup sour cream ( I didn’t have any sour cream so I added 2 teaspoons of lemon juice to milk to equal 1/2 cup, also you could use white vinegar)
    • 2 eggs
    • 1 cup butter
    • 1 cup water
    • 5 tablespoons unsweetened cocoa powder
    • 6 tablespoons milk
    • 5 tablespoons unsweetened cocoa powder
    • 4 cups confectioner’s (powdered) sugar
    • 1 teaspoon vanilla extract (I am really picky about this and only use pure vanilla extract)
    • 1 cup chopped walnuts
    1. Preheat oven to 350 degrees.  Grease and flour a 10X15 inch pan.
    2. Combine the flour, sugar, baking soda and salt in a large bowl.  Beat in the sour cream and eggs and set aside.
    3. Melt the 1 cup butter in a saucepan over low heat.  Add the 1 cup of water and the 5 tablespoons cocoa.  Bring mixture to a boil and immediately remove from heat.  Allow to cool slightly, then stir mixture into the first mixture, mixing till well blended.
    4. Pour batter into prepared pan.  Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center come out clean.
    5. For the icing:  In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter.  Bring to a boil, then remove from heat.  Stir in the confectioner’s sugar and vanilla, then fold in the nuts, mixing until blended.  Spread frosting over warm cake.

    Wednesday, April 20, 2011

    French Breakfast Puffs

    This recipe is from my original Betty Crocker cookbook from the 50s.  This is another recipe that I made when the children were small with good results.
    Mix together thoroughly:
    • 1/3 cup soft shortening
    • 1/2 cup sugar
    • 1 egg
    Stir together:
    • 1 and 1/2 cups sifted flour
    • 1 and 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon nutmeg
    and stir in 1/2 cup milk.
    Fill greased muffin cups 2/3 full.  Bake until golden brown in a preheated 350 degree oven about 20 – 25 minutes.  Remove from pan and immediately roll in
    • 6 tablespoons melted butter
    then in a mixture of
    • 1/2 cup sugar mixed with 1 teaspoon cinnamon.  Serve hot.  Makes 12 medium sized muffins.
    These taste like delicate glorified doughnuts.  My kids loved them.

    Tuesday, April 5, 2011

    Bacon Scalloped Potatoes

    From Kraft foods.  I can’t wait to try this recipe.



    What You Need

    1 red onion, thinly sliced

    4 oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

    1-1/4 cups fat-free reduced-sodium chicken broth

    1/2 cup milk

    3 slices OSCAR MAYER Fully Cooked Bacon, chopped

    2 lb. Yukon gold potatoes (about 6), cut into 1/4-inch-thick slices

    1 cup KRAFT Shredded Triple Cheddar Cheese


    Make It

    HEAT oven to 400°F.

    COOK onions in large skillet sprayed with cooking spray on medium-high heat 3 to 5 min. or until crisp-tender, stirring frequently. Remove onions from skillet.

    ADD cream cheese, broth and milk to skillet; cook and stir on medium-low heat 5 min. or until cream cheese is melted and mixture is well blended. Remove from heat; stir in bacon.

    PLACE half the potatoes in 13x9-inch baking dish sprayed with cooking spray; cover with layers of onions and shredded cheese. Top with remaining potatoes and cream cheese sauce; cover.

    BAKE 1 hour 5 min. or until potatoes are tender and top is golden brown, uncovering after 50 min.

    Monday, April 4, 2011

    Turkey Loaf

    I  made this turkey loaf a couple of weeks ago.  I am not a turkey fan but I like this.  It is moist and slices very nicely. 

    • 1 pound ground turkey
    • 1/2 cup milk
    • 1/2 cup Italian bread crumbs
    • 1 egg
    • 1/2 teaspoon salt
    • 1/2 teaspoon Mrs. Dash
    • 1 teaspoon dried minced onions

    Have oven preheated to 350 degrees.  Use a medium size loaf pan that you have sprayed with pan spray.

    Mix all ingredients together thoroughly.  I was surprised to find that it was easy to mix with a large spoon.  Put into prepared loaf pan.  Bake for 45 – 50 minutes until lightly browned on top.

    This recipe doubles easily.  Just use a large loaf pan if you double the recipe.

    Tuesday, March 29, 2011

    BBQ Pork Ribs

    About 4 pounds pork ribs
    1 & 1/2 cups Kraft Honey BBQ Sauce (or more to taste)
    2 tablespoons Lea & Perrins Worcestershire sauce
    1 medium onion
    1/2-1 tsp. garlic powder (to your taste)
    1 tsp. seasoned salt
    Slice onion into rings and place in bottom of Crock pot. Layer Ribs on top of onion. Sprinkle ribs with garlic powder, and seasoned salt. Mix together BBQ sauce and Worcestershire sauce.
    Pour BBQ sauce over ribs making sure to coat them well. Cook on low for 7-8 hours. They will be fall apart tender.

    Ham Pot Pie with Scalloped Potatoes Gratin

    This pie is a perfect way to use up leftover ham. It’s a great dish for brunch, or a Sunday dinner, and it can be made a day ahead. Serve it with fruit or a fruit and vegetable salad on the side.
    5 medium red potatoes, sliced 1/4 inch thick
    1 1/2 tsp. salt
    1/2 tsp. freshly ground black pepper
    1 small onion, cut into 1/2 inch slices
    1/3 lb. sliced very thin or julienne strips of cooked ham slice
    2 1/2 cups heavy cream
    3 eggs
    1 tbsp.. Dijon mustard
    2 cups freshly grated Swiss cheese
    Preheat the oven to 400 degrees. Butter a 13 by 9-inch baking pan. Spread a layer of the potatoes on the bottom of the pan, and sprinkle the potatoes with some of the salt and pepper. Cover the potatoes with a few of the onion slices, a layer of ham, and then another layer of potatoes. Season and continue the layering potatoes until you have used all the potatoes in the final layer.
    In a bowl, beat together the cream, eggs and mustard. Pour the mixture over the potatoes, and sprinkle the top with grated cheese. (the pie may be refrigerated overnight at this point. Bring to room temperature before baking).
    When ready to bake, cover with aluminum foil and bake it for 30 minutes. Uncover and bake for an additional 30 minutes, until the potatoes are tender and the cheese is golden. Serve immediately.

    Oven Irish Stew

    From the Champaign News-Gazette
    •3 tablespoons light soy sauce
    •3 tablespoons flour
    •2 lbs lean beef or lamb stew meat
    •4 carrots, peeled and sliced(or 2 cups peeled baby carrots)
    •1 large onion, halved and thinly sliced
    •1 cup thinly sliced celery
    •3/4 cup Irish lager or beer
    •2 teaspoons beef flavor bouillon
    •1/4 teaspoon each dried marjoram and thyme leaves rubbed between fingers to release flavors
    •1/2 cup chopped fresh parsley
    Preheat oven to 325 degrees. Combine soy sauce and flour in large, oven-proof casserole dish or Dutch oven. Add beef or lamb pieces; stir to coat. Stir in vegetables, beer, bouillon and herbs. Cover.
    Bake, stirring occasionally checking for doneness for 2 hours. If broth becomes to thick add more beer, about 1/2 cup at a time. If stew is too thin, remove cover during last half hour. Stir in parsley before serving.
    Note: May be prepared on stovetop or in slow cooker. On top of stove, cover and cook over low heat stirring occasionally for 2 hours. For slow cooker, cook on high stirring occasionally for 4 hours.

    Crockpot Savory Roast

    Prep: 10 minutes
    Cook: 8 hours Serves: 6
    1 can (10 3/4 ounces) Campbell’s Condensed Cream of Mushroom Soup
    1 pouch (2 ounces) dry onion soup & recipe mix
    6 small red potatoes, cut in half
    6 medium carrots, cut into 2-inch pieces (about 3 cups)
    3 -to 3 1/2-pound boneless beef bottom round roasts or chuck pot roast
    Stir the soup, onion soup mix, potatoes and carrots in a 4 1/2-quart slow cooker. Add the beef and turn to coat.
    Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.
    *Or on HIGH for 4 to 5 hours.

    Italian Style Sheperd’s Pie from Betty Crocker

    1 lb. boneless beef sirloin, trimmed of fat, cut into 1-inch cubes
    1 cup sliced onion (about 1 medium)
    2 medium carrots, sliced (1 cup)
    1/2 teaspoon seasoned salt
    1/4 teaspoon pepper
    1 & 1/2 cups sliced fresh mushrooms
    1 jar (14 oz.) tomato pasta sauce (any variety) (1 1/2 cups)
    1/2 box (7.2-oz. size) Betty Crocker® roasted garlic mashed potatoes (1 pouch)
    3/4 cup hot water
    1 1/4 cups milk
    2 tablespoons butter or margarine
    2 tablespoons shredded fresh Parmesan cheese
    Heat oven to 375°F. Spray 2-quart casserole or 11×7-inch glass baking dish with cooking spray. Heat 12-inch nonstick skillet over medium-high heat. Add beef, onion and carrots to skillet; sprinkle with seasoned salt and pepper. Cook 3 to 5 minutes, stirring frequently, until beef is brown.
    Stir in mushrooms and pasta sauce. Heat to boiling. Cook over medium heat 5 minutes, stirring occasionally. Spread in casserole.
    Make potatoes as directed on box for 4 servings, using 1 pouch Potatoes with Seasoning, hot water, milk and butter. Spoon into 8 mounds around edge of hot beef mixture. Sprinkle cheese over all.
    Bake uncovered 25 to 30 minutes or until bubbly and potatoes are light golden brown.


    •2 lbs. ground beef
    •1 cup dry bread crumbs
    •1/2 cup milk
    •1 teaspoon salt
    •1 teaspoon Worcestershire sauce
    •1/8 teaspoon pepper
    •2 eggs
    •1 medium onion (finely chopped)

    Heat oven to 400 degrees. Mix all ingredients together. Shape into 1 inch balls. Place on ungreased cookie sheet or jelly roll pan and bake uncovered about 10 minutes or until done.
    These meatballs are great for spaghetti or heated in barbeque sauce. I like to just eat them plain.

    Stephen’s Chicken Pot Pie

    This recipe was given to me by my  friend Stephen. Thanks Stephen!!
    •One regular crust Pillsbury pie crust – use both as they come in packages of two.
    •Two cans of regular size VegAl
    •Two cans of good, already cooked chicken in water – Swanson has some good stuff
    •Cheddar cheese, shredded, mild or sharp – Just enough to make it a bit cheesy, but this is to taste really.
    •One can of Campbell’s Cream of Chicken soup
    Season to taste, garlic (chopped or minced), Lawry’s Seasoned Salt, Fresh cracked pepper corns. You mix all these pretty much after draining what needs to be drained, meaning most of it. Then place in a thawed pie shell. Cover with the second pie crust. Crimp edges and poke holes in the top. Cover with an egg wash and place in a 350 degree preheated oven for about 30 minutes or until top is browned nicely. Comes out wonderful and you really didn’t have to do much. One pie feeds two people quite well – also stores in the fridge pretty well for several days too.

    Monday, March 28, 2011

    Ham and Beans

    You will not believe this and I am still smiling. My new sis in law sent me an email asking me how to fix ham and beans. I thought everyone was born knowing how to do this. Maybe not, so here are the instructions I gave her.

    1. Sort through beans and pick out rocks, etc.

    2. Rinse beans a couple of times.

    3. Pour boiling water over the beans in the pan you are going to cook them in. Cover and let sit for half an hour.

    4. Drain beans. Add 1 chopped onion. Cover with water but don’t drown the beans. LOL Add ham bone or bits of ham.

    5. Bring to a boil, cover,then turn heat down to simmer and cook till done. Remove the bone and put ham from bone back into the beans.

    6. Season to taste.

    Now get busy and make some corn bread!!

    Missouri Burger

    1 pound lean ground beef
    2 teaspoons onion powder
    1/4 cup honey mustard

    1/2 teaspoon salt
    1/4 cup brown sugar
    2 tablespoons olive oil
    4 slices Swiss cheese
    4 hamburger buns

    1. Mix the ground beef, onion powder, honey mustard, salt, and brown sugar in a large bowl. Shape into 4 patties.

    2. Heat the olive oil in a large skillet over medium heat. Cook the burgers, turning occasionally, to desired temperature, 15 to 20 minutes for well done. Top each patty with a slice of Swiss cheese shortly before removing from the skillet; serve on hamburger buns.

    BBQ Pork Sandwich

    •1 (14 ounce) can chicken broth
    •3 pounds boneless pork ribs
    •1 (18 ounce) bottle barbeque sauce

    1.Pour can of chicken broth into crock pot and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks.
    2.Preheat oven to 350 degrees. Transfer the shredded pork to a Dutch oven, and stir in barbeque sauce.
    3.Bake in the preheated oven for 30 minutes, or until heated through.

    Easy Hamburger Stroganof

    •1 lb ground beef
    • 1 medium onion chopped
    •2 tablespoons flour
    •1 teaspoon salt
    •1/4 teaspoon pepper
    •1 (8 ounce) can of mushrooms (do not drain)
    •1 can cream of chicken soup
    •1 cup sour cream
    •2 cups of hot cooked noodles
    In large skillet fry ground beef and onion until browned. Drain off any extra fat. Stir in flour, salt and mushrooms. Cook 5 minutes stirring constantly. Add soup and simmer for 10 minutes. Serve over the cooked noodles.

    Easy Quiche

    •1 baked pie shell (bake until just set, don’t brown)
    •2 tablespoons of butter
    •1/3 cup onion, finely chopped
    •3 tablespoons red and green peppers, diced
    •1/2 cup mushrooms, diced
    •3 large eggs beaten
    •8 oz sour cream
    •5 slices bacon, cooked and crumbled
    •1 & 1/2 cups Swiss cheese, grated
    •1 cup mild Cheddar cheese, grated
    •dash of salt and pepper
    Preheat oven to 350 degrees. Saute onions, peppers, and mushrooms in the butter till softened. Combine with the eggs, sour cream, bacon, cheeses and salt and pepper. Pour mixture into pie crust. Bake for 40 minutes or until center is set. Let stand for 10 minutes before cutting. May be served with a dollop of sour cream if you like.

    Robert's Beer Beef Stew

    This recipe is from my Canadian friend Robert…

    1. Coat approximately 2 pounds of lean stewing beef, cut into 1" cubes with flour, (about 1/2 cup) seasoned with 2 teaspoons of salt and 1/2 teaspoon of pepper.

    2. In a frypan, heat thoroughly 1/4 cup vegetable oil. Add floured meat and cook over medium heat until evenly browned.

    3. Add 2 onions, coarsely diced and 1 clove of garlic, finely chopped.
    Combine with meat and cook over low to medium heat until onions are transparent.

    3. Add 12 ounces of beer (2 cans), Canadian beer is the best to use. 1 Supercan of beer with 1 can of beef broth or consomme is good too). Stir.

    4. Add 1 tablespoon of soy sauce, 1 tablespoon of HP sauce (or steak sauce), 1 tablespoon of Worcestershire sauce, 1 teaspoon of ketchup, 2 bay leaves and 1/2 teaspoon of thyme. Stir.

    Bring to boil and simmer for 1+1/2 hours or until meat is almost tender.
    Then add 3 potatoes, peeled and quartered, 3 carrots, peeled and sliced, (I sometimes add a rutabaga, but it needs to be added 20 minutes before potatoes and carrots).
    Simmer for an additional 1/2 hour.

    Add 1 10 ounce package of frozen peas, (or fresh ones if you like).
    Bring to boil and simmer for 15 minutes or until meat and vegetables are tender. Remove bay leaves.
    Makes 5 or 6 servings. I make mine in a Dutch oven roasting pan, eliminating the frypan.
    Enjoy! ….. Serve with a salad and some crusty buns ….. delicious!

    Meat Loaf

    •2 pounds ground beef
    •5 slices of bread torn into small pieces
    •1 envelope onion soup mix
    •3/4 cup of water or milk
    •1/3 cup of ketchup
    •2 eggs
    Preheat oven to 350 degrees. Thoroughly combine all ingredients in a large bowl. Shape into a large loaf pan or 2 medium size loaf pans.

    Bake uncovered approximately 1 hour or until done.

    I take the meat loaf out of the oven after about 45 minutes to remove any excess grease. Then I swirl ketchup on top and put back in the oven until browned and done.

    Easy Chicken a la King

    •1/4 cup chopped green pepper
    •2 tablespoons diced celery
    •2 tablespoons butter or margarine
    •1 tablespoon flour
    •1 can condensed cream of chicken soup
    •2 – 3 ounce cans of sliced mushrooms (undrained)
    •3/4 cup cooked diced chicken
    •1/4 cup chopped pimento
    •Salt and pepper to taste

    •Cook green pepper and celery in the butter until tender. Blend in flour; gradually add soup; add the mushrooms with the liquid. Cook until thick stirring constantly. Add chicken, pimento and seasonings; heat thoroughly.
    •Serve over toast, noodles, or mashed potatoes.

    Breaded Pork Chops

    My family loves pork chops fixed this way. I have prepared them this way since forever.

    •2 – 3 lbs of boneless pork chops about 1/2 inch thick
    •1 tube of Ritz crackers crushed very fine
    •2 eggs beaten with 1 tablespoon of milk
    Preheat oven to 375 degrees. Use 13X9 pan that you have sprayed with cooking spray. Put the crushed cracker crumbs in a flat dish. Put the beaten eggs in a dish big enough to dip a pork chop in. Dip each chop first in the egg mixture coating well. Then dip the chop both sides in the cracker crumbs. Place in the baking dish. Sprinkle each chop with Season-All salt, then spray the chops with cooking spray. Cover with foil and put in oven. Take the foil off after 30 – 40 minutes, then put them back in the oven until they are golden brown.

    ***Many times I get a pork loin and have it sliced instead of using pork chops. If you use a thicker pork chop adjust the baking time.

    Stuffed cheeseburgers

    These are really good!! Forget the calories and try these.

    •1 envelope onion soup mix
    •2 lbs ground beef
    •1/2 cup water
    •3/4 cup shredded cheddar cheese
    In a large bowl, combine soup mix, ground beef and water. Shape into 12 patties. Place 2 tablespoons cheese in center of 6 patties. Top with remaining patties and seal edges tightly. Grill or broil until done. Serve on large hamburger buns with mayo, lettuce and tomato. If you are really feeling reckless, top with a couple of slices of crisply fried bacon.

    Hawaiian Chicken

    •2 or 3 lb chicken pieces rinsed and patted dry
    •8 ounce jar French dressing
    •10 ounce jar apricot preserves
    •1 package onion soup mix
    Mix the dressing, preserves and onion soup mix together. Put chicken in a shallow pan and spoon the dressing mixture over each piece. Bake uncovered in a 350 degree preheated oven. Baste occasionally. Cook for 1 – 1 & 1/2 hours until chicken is fork tender.

    Delicious and so easy!

    Oven Fried Chicken

    This is another recipe that I fixed so many times when the kids were still at home. When you are working full-time you need easy recipes. This is one of them.

    •2 – 1/2 to 3 pounds broiler-fryer chicken pieces
    •Season All seasoning salt
    Rinse chicken thoroughly and pat dry. (Be sure and clean your preparation area thoroughly afterwards.) Spray a 13X9 baking dish with cooking spray. Put chicken pieces in pan skin side up. Sprinkle evenly with seasoning. Spray tops of chicken with cooking spray. Cook in preheated 375 degree oven for 50 – 60 minutes or until golden brown.

    Want less cleanup? I line the baking dish with foil and then spray the foil.

    Barbequed Brisket

    This recipe is from a cousin, Danielle.

    •1 flat cut beef brisket ( 5 to 6 lbs.)
    •Worcestershire sauce
    •garlic salt or powder
    •onion salt
    •barbeque sauce
    Place brisket in baking dish. Sprinkle with seasonings, barbeque and worcestershire sauce. Cover and refrigerate over night. Place foil loosely over meat. Bake in a 275 degree oven for 5 hours. Serve with more bbq sauce on the side.


    This is another recipe from my sister Ebby. Really good!

    •2 lbs lean ground beef
    •1 large onion diced
    •1 green pepper diced
    •3 stalks celery cut in small pieces
    •1 can tomatoes
    •1 small can tomato paste
    •1 can cream style corn
    •8 ounces shell macaroni (cooked)
    •2 tablespoons chili powder
    •8 ounces shredded cheddar cheese
    Saute onion, pepper, and celery in 2 tablespoons of oil. Remove and brown beef and seasoning in the same pan. Add the sauteed veggies to the browned beef. Remove from heat and add tomatoes, tomato paste and the cream style corn. Stir in the cooked macaroni. Pour into a 13 X 9 baking dish. Bake at 350 degrees for 1/2 hour. Remove from oven and cover with shredded cheddar cheese. Bake an additional 30 minutes until cheese is melted and brown.

    When All Else Fails

    I love this!

    Several years ago my cousins in Michigan published a cookbooklet of family recipes. My sister Rae finished the booklet off with this delicious recipe.

    When all esle fails:

    •Place a hot dog on a bun
    •Put on paper plate
    •Cover with a paper napkin
    Heat in microwave for 30 seconds.

    I had lots of fun looking through this booklet at the recipes and remembering younger days. I will include some of the recipes on this space. I also intend to Google some of my cousins I have lost touch with.

    Baked Steak

    2 to 3 pounds of tenderized round steak

    oil for browning steak

    seasoned flour for coating steak

    2 cans cream of mushroom soup

    1 jar of whole mushrooms

    Preheat oven to 375 degrees.

    Cut steak into serving size pieces. Dip into the seasoned flour (I use Season All salt). Have oil in pan hot. Brown on one side and turn and brown on the other side. Remove steak to a 13X9 baking dish that you have sprayed with cooking spray. Spoon 2 cans of cream of mushroom soup evenly over the top of the steak. Pour the jar of mushrooms including the juice over the cream of mushroom soup. Cover with aluminum foil and bake for 35-45 minutes. Uncover and put back in the oven until steak is browned. Serve over mashed potatoes or cooked noodles.

    A great family favorite.

    Granny De's Dumplings

    Oh my these were good. This is the recipe for Jim’s mom’s homemade dumplings. If she were alive she would have been 114 years old this coming July 29th.

    •1 & 1/2 cups flour
    •2 teaspoons baking powder
    •2 teaspoons salt
    •3 tablespoons shortening
    •1/2 cup milk (or enough to make desired consistency)

    Mix flour, baking powder and salt together. Cut in shortening. Add milk gradually. May need more or less milk. Should be just a little softer dough than a drop biscuit. Drop in boiling broth and cook covered over medium heat for about 15 minutes.

    The grandkids were all wild over Granny De’s chicken & dumplings.

    Salmon Patties

    •14 to 15 oz can of red or pink salmon
    •1/2 tube of finely crushed ritz crackers
    •1 egg
    •1 heaping tablespoon of Miracle Whip
    Drain and remove bones and the yukky stuff from the salmon. Add the egg, miracle whip and crushed crackers. Mix thoroughly. Pat into 4 or 5 patties. No need to add salt because the crackers are salted. You may add some pepper or Mrs. Dash if you like.

    Spray a skillet with cooking spray. Put patties in skillet and spray tops of patties with cooking spray. Cook over medium heat until brown on one side; turn over and brown on the other side.

    ***Jim loved these salmon patties. When I would ask what he was hungry for he would almost always say ‘salmon patties.’

    Easy Chili

    I love the Woman’s Home Companion Book by Naomi Judd.  This is one of my favorite recipes from that book.
    • 1 tablespoon vegetable oil
    • 1 large onion, diced
    • 1 green bell pepper, cored, seeded and diced
    • 1 pound lean ground beef (round)
    • 2 tablespoons chili powder
    • 2 teaspoons salt
    • 1 teaspoon black pepper
    • 5 teaspoons flour
    • Hot water
    • 3 cans (101/4 ounces each) condensed tomato soup
    • 3 cans (15 1/2 ounces kidney beans, undrained
    • 1 can (16 ounces) stewed tomatoes
    Garnishes (optional).  Grated cheese, any kind, chopped onion and sour cream
    1. In a 4 quart saucepan over medium high heat, heat the oil.  Add the onion and the green pepper.  Cook, stirring until softened, about 10 minutes.
    2. Add the beef, breaking up clumps with a wooden spoon, and cook until browned, about 15 minutes.
    3. Meanwhile in a small bowl stir together the chili powder, salt, pepper and flour.  Stir in just enough hot water to make a smooth paste.
    4. Into the meat mixture, stir in the soup, beans and tomatoes.  Bring to a boil.  Lower the heat.  Stir in the chili powder mixture.  Cover and simmer over low heat for at least 30 minutes or longer.  Sir frequently to avoid scorching.
    5. Garnish with toppings.

    Crockpot Style Swiss Steak

    • 2 lbs. lean round steak, about 1 inch thick
    • 1/4 cup flour
    • 2 teaspoons season all salt
    • 1/2 teaspoon pepper
    • 2 stalks celery, chopped
    • 1/2 cup chopped onion
    • 3 carrots, pared and chopped
    • 1 tablespoon Worcestershire sauce
    • 1 8 ounce can tomato sauce
    Cut steak into 8 serving pieces.  Coat with flour mixed with salt and pepper;  place in crockpot; add chopped vegetables.  Mix Worcestershire sauce into tomato sauce and pour over meat and vegetables.  Cover and cook on low setting for 8 – 10 hours.  Serves 8.

    This recipe is from  Favorite Recipes, Christie Clinic 2009, Champaign Illinois.

    Lemon Cream Cheese Bars

    These lemon bars are a great favorite of my son. Easy to make too!

    Step 1.

    Mix 1 box yellow cake mix with
    1/3 cup oil and
    1 egg

    Mix until crumbly. Reserve 1 cup. Pat remaining mixture into a 13X9 ungreased pan. Bake in a 350 degree preheated oven for 15 minutes. Meanwhile do

    Step 2.

    Beat 8 ounce package of softened cream cheese with
    2 tablespoons of lemon juice
    1/3 cup sugar and
    1 egg until light and fluffy.

    Spread over baked crumb mixture. Sprinkle remaining crumbly mixture over top. Bake 15 minutes longer. Do NOT overbake. Chill completely and cut into squares.

    Rhubarb Dream Bars

    from my friend DeLoris

    •2 cups flour
    •3/4 cup powdered sugar
    •1 cup butter
    Combine flour and powdered sugar, cut in butter until crumbs form. Press into bottom of jelly roll pan. Bake in preheated 350 degree oven for 15 minutes.


    •4 eggs
    •2 cups sugar
    •4 cups diced rhubarb
    •1/2 teaspoon salt
    •1/2 cup flour
    Blend eggs, sugar, salt and flour until smooth. Fold in rhubarb, spread over hot crust. Bake at 350 degrees fo 40-45 minutes until filling is lightly browned. Cool. Cut into squares.

    Doughnut Holes

    I used to make these when my children were small. They loved them.

    •2 cups flour (sifted)
    •1/4 cup sugar
    •3 tsp baking powder
    •1 tsp salt
    •1/2 tsp cinnamon
    •1/4 cup oil
    •3/4 cup milk
    •1 egg
    Mix all ingredients together until thoroughly mixed. Drop by teaspoonful into oil heated to 375 degrees. Fry until golden brown, about 3 minutes. Drain on paper towel. Then shake in a paper sack which contains 1 cup sugar and 2 teaspoons cinnamon. Makes about 3 dozen.

    Butter Pecan Turtle Bars

    From an Amish Cookbook

    For the crust:
    •2 cups flour
    •1 cup brown sugar
    •1/2 cup butter
    Mix crust well and pat into a 9X13 pan.

    For filling:

    Sprinkle 1 cup of pecans over the crust. Pour 1 can sweetened condensed milk over the nuts. Bake in a 350 degree preheated oven for 18-22 minutes. Take out of oven and sprinkle with chocolate chips, toffee bits or coconut.


    I have never made this recipe but it looks easy. If I was making it I would soften the butter before adding the brown sugar and flour. I think I might use milk chocolate chips and some toffee bits too. If you try it let me know how it turns out.

    Glazed Fruit Bars

    •1 cup sugar
    •1/3 cup shortening
    •1/3 cup of butter (softened)
    •1/4 cup orange juice or pineapple juice
    •1 egg
    •2 and 1/2 cups flour
    •1 teaspoon baking soda
    •1/2 teaspoon salt
    •1/2 teaspoon cinnamon
    •1 cup raisins
    •1 cup chopped candied fruit (pineapple and cherries)
    •1/2 cup chopped nuts
    Heat oven to 400 degrees. Spray a jelly roll pan or a cookie sheet with cooking spray. Mix butter, shortening, egg and sugar in large bowl. Mix together, flour, soda, salt and cinnamon together. Add to first mixture alternately with the juice. Stir in raisins, candied fruit and nuts. Spread in pan.

    Bake about 15 minutes or until top springs back when touched lightly. Cool slightly and spread with powdered sugar glaze. Decorate with bits of candied fruit if desired. Cut into 2x1inch bars. About 5 dozen bars.

    Powdered Sugar Glaze

    •1 & 1/2 cups powdered sugar
    •1/4 teaspoon vanilla
    •2 or 3 tablespoons milk.
    Beat all ingredients until smooth and of spreading consistency.

    Classic Bread Pudding

    •16 oz. day old white bread cubed
    •2 (12 oz. cans evaporate milk)
    •3/4 cup water
    •4 eggs lightly beaten
    •2 large apples, peeled, cored and chopped
    •1 cup raisins
    •1 and 1/2 cups sugar
    •4 tablespoons vanilla extract
    •4 tablespoons butter, melted
    •3/4 cup chopped pecans (optional)
    •1 teaspoon cinnamon

    Preheat oven to 350 degrees. Spray a 13X9 pan with cooking spray. Set aside.
    Stir together bread cubes, milk and water in a large bowl. Stir in the eggs and blend well. Stir in apples, raisins, sugar, vanilla and butter; blend well. Stir in pecans. Pour mixture into pan. Sprinkle the cinnamon over the top.

    Bake 35 to 45 minutes until set. Drizzle vanilla or caramel sauce (if desired) over the top and serve.

    Easy Apple Crisp

    •4 tart apples, peeled, cored and sliced
    •1/2 cup sugar
    •1/2 teaspoon cinnamon
    •1/4 cup of hot water

    Place apples in a casserole dish and cover with the sugar, cinnamon and hot water.

    •1 egg (beaten)
    •1/2 cup sugar
    •1 tablespoon melted butter
    •1/2 cup flour
    •1 teaspoon baking powder

    Mix the batter ingredients together and pour over the top of the apples. Place bits of butter over the top. Bake in a preheated 375 degree oven about 25 minutes or until apples are done. The apples should be soft and the topping a golden brown.

    Apple Brown Betty

    My mom used to make this.

    •2 cups soft breadcrumbs
    •1/4 teaspoon salt
    •1/4 cup melted butter or margarine
    •4 cups tart sliced apples (4 medium apples)
    •3/4 cup light brown sugar
    •1 teaspoon ground cinnamon
    •2 Tablespoons lemon juice
    •1/4 cup water at room temperature

    Preheat oven to 350 degrees

    Mix the breadcrumbs with the salt and melted butter or margarine, and divide the mixture into three. Place one-third in a greased 1-1/2 quart baking dish.

    Sprinkle your apples with sugar, cinnamon, and lemon juice, and toss to blend. Place one-half of this mixture on top of the crumbs in the baking dish. Add another one-third of the crumbs, then the remaining apples, and a final layer of crumbs. Trickle the water into the side of the dish to as not to moisten the top layer of crumbs.

    Cover and bake in the oven for 30 minutes. Remove the cover and continue to bake until the apples are tender and the crumbs a golden brown, about20 minutes. Serve warm with whipped topping or ice cream.

    Chocolate Peanut Butter Brownies

    From my cousin Audrey. Thanks!!
    This consists of two recipes put together.

    1/2 cup margarine 1 teaspoon vanilla
    4 tablespoons cocoa 1 1/2 cup flour
    2 cups sugar 1/8 teaspoon salt
    3 eggs 1 cup chopped nuts
    Melt margarine. Combine cocoa and sugar. Beat into the margarine. Add eggs, one at a time, beating well after each addition. Add vanilla, flour, salt and nuts. Mix well. Spread in a buttered 9 inch by 9 inch pan. Bake about 30 minutes in a 350 degree oven. cool. Cut into 1 1/2 in pieces. Store in an airtight container.

    1 cup flour 1/2 cup peanut butter
    1 teaspoon baking powder 1/3 cup butter
    1/2 teaspoon salt 2 eggs
    1 cup sugar 1 teaspoon vanilla
    Combine flour, baking powder and salt. Set aside. Beat sugar, peanut butter, butter, eggs and vanilla. Stir in dry ingredients just until well blended. Spread in a buttered 9 inch square pan. bake at 350 degrees about 30 minutes.

    Butter a 9×13 inch pan. Mix up each recipe separately . Spread the Baked Fudge in the prepared pan. Drop the Peanut Butter Brownies on top of the Baked Fudge by teaspoonful's. Smooth the top with a spatula. Bake at 350 degrees until a tooth pick comes out just moist with the batter. It is about 40 minutes but, I have not timed it so I can not tell you exactly how long. I have also put the Peanut Butter Brownies on the bottom but, I like the fudge on the bottom better because the fudge gets a hard crust when it is on the top.

    Treasure Bars

    From an Amish Cookbook.
    •1 cup of flour
    •1/2 cup of brown sugar
    •1/2 cup of margarine or butter
    •2 eggs (beaten)
    •1 teaspoon vanilla
    •1 cup of brown sugar
    •1 tablespoon flour
    •1/2 teaspoon baking powder
    •1/4 teaspoon salt
    •1 cup of coconut
    •1/2 cup of chocolate chips
    Combine the first three ingredients and press into an 8X8 pan. Bake in 350 degree preheated oven for 15 minutes to form crust.
    Gradually add brown sugar to beaten eggs; beat until light and fluffy; add the rest of the ingredients. Spread over baked crust and bake 25 minutes more.

    Peanut Butter Fingers

    •1/2 cup margarine
    •1/2 cup white sugar
    •1/2 cup brown sugar
    •1 egg
    •1/3 cup peanut butter
    •1/2 teaspoon soda
    •1/4 teaspoon salt
    •1/2 teaspoon vanilla
    •1 cup flour
    •1 cup quick oatmeal
    •1 cup chocolate chips
    1/2 cup powdered sugar,1/2 cup of peanut butter, and 4 tablespoons milk combined.
    Cream margarine, sugars, egg, and peanut butter.
    Mix together soda, salt, flour, and oatmeal. Mix together with the creamed mixture. Spread in greased 9X9 pan. Bake in preheated 350 degree oven for 20 – 25 minutes. Remove from oven and sprinkle with chocolate chips. Let stand for 5 minutes and then spread chocolate chips evenly across the top. Drizzle topping over melted chocolate. Cool, slice into thin pieces.

    Blueberry Treats

    From my cousin Audrey.
    1 1/3 c.graham cracker or vanilla wafer crumbs

    1/4 c sifted confectioners sugar
    1/4 c melted butter or margarine
    2 eggs, unbeaten
    1/3 c sugar
    1(8 oz.) pkg. softened cream cheese
    1/4 tsp. salt
    2 c fresh or frozen blueberries
    1/2 c. sugar
    2 tbsp. cornstarch
    14 tsp. salt
    3/4 c water
    1/4 teaspoon grated orange rind

    Mix together crumbs, confectioners sugar and butter; press in layer 8X8X2" pan.

    Beat eggs; add 1/3 c. sugar, cream cheese and salt; blend together. Pour over crumb crust; bake in moderate oven (375) 20 minutes. Cool

    Cover with 1 c. blueberries. Blend together 1/2 c. sugar, cornstarch, salt and water. Add remaining blueberries and rind. Cook over low heat until clear and thick, stirring constantly. Pour over berries. Chill before serving. May garnish with whipped cream. Makes 8 servings.

    Peanut Chocolate Swirl Bars

    •1/2 cup margarine
    •1 & 1/2 cups brown sugar (firmly packed)
    •2 eggs
    •2 teaspoons vanilla
    •1 & 1/2 cups flour
    •2 teaspoons baking powder
    •1/2 teaspoon salt
    •1 cup chocolate chips
    •1 cup dry roasted salted peanuts
    Preheat oven to 350 degrees. Melt the margarine in a 3 quart saucepan over medium heat. Remove from heat. Stir in brown sugar, eggs and vanilla. Add flour, baking powder and salt; mix well. Gently stir in chips and peanuts.
    Spread mixture into ungreased 13X9 pan. Bake for 20 to 25 minutes. DO NOT over bake! Cool completely before cutting into bars.

    Easy Nutty Cheese Bars

    •1 package yellow cake mix
    •3/4 cup margarine, melted
    •1 & 1/2 cups pecans or walnuts, chopped (divided use, 3/4 cup, 3/4 cup)
    •1 cup brown sugar, packed
    •2 (8 ounce) pkgs of cream cheese (softened)

    Preheat oven to 350 degrees. Grease and flour 9X13 pan. Stir together in a bowl until well mixed: dry cake mix, margarine, 3/4 cup of the chopped nuts. Press mixture evenly into the bottom of prepared pan.

    Stir together with a spoon until well mixed: 1 cup brown sugar and the 2 packages of softened cream cheese. Spread evenly over mixture in pan. Sprinkle with remaining nuts. Bake 25 to 30 minutes or until edges are browned and cheese topping is set. Cool completely before cutting into bars. Store in fridge in an airtight container.

    Great Fall Cobbler

    •1 package yellow cake mix
    •1/2 teaspoon cinnamon
    •1/4 teaspoon nutmeg (optional)
    •1 cup butter (softened)
    •1/2 cup chopped nuts
    •1 (21 ounce) can peach pie filling
    •1 (16 ounce) can whole cranberry sauce
    •Vanilla ice cream
    Preheat oven to 350 degrees. Combine dry cake mix, cinnamon and nutmeg in a bowl. Cut in butter with a pastry blender until crumbly. Stir in nuts; set aside.
    Combine peach pie filling and cranberry sauce in an ungreased 13X9 pan, mix well. Sprinkle with crumb mixture over fruit. Bake for 45 to 50 minutes until golden brown. Serve warm with vanilla ice cream.

    Rhubarb Crisp

    * 1 cup light brown sugar, firmly packed
    * 1 cup all-purpose flour
    * 3/4 cup quick cooking rolled oats
    * 1/2 cup melted butter
    * 1 teaspoon cinnamon
    * 4 cups sliced rhubarb
    * 1 cup granulated sugar
    * 2 tablespoons cornstarch
    * 1 cup water
    * 1 teaspoon vanilla
    In mixing bowl, combine brown sugar, flour, oats, butter and cinnamon; mix together until crumbly. Press half of the brown sugar and oats mixture into a buttered 8-inch square baking dish. Top with the sliced rhubarb
    In a saucepan combine 1 cup granulated sugar, cornstarch, and the 1 cup of water and vanilla. Cook together until clear, then pour over rhubarb.
    Top rhubarb with remaining crumb mixture and bake at 350° for 45 to 55 minutes.
    And here is another recipe for Rhubarb Crisp:
    4 Cups Rhubarb diced
    2/3 Cups Flour
    1 1/3 Cups Sugar
    Mix together and pour into 9 x 9 (or 7 x 11) greased baking pan.
    1/2 Cup Butter – softened
    1 Cup Flour
    1/2 Cup Brown Sugar – packed
    Mix together thoroughly and sprinkle over rhubarb.
    Bake @ 350 degrees for 60 minutes or until golden brown.

    Homemade Brownies

    This recipe is from my Aunt Jewel.

    •1 cup of sugar
    •1 stick butter (at room temperature)
    •4 eggs (beaten)
    •1 cup flour
    •1 can Hershey’s chocolate syrup

    Mix these ingredients together. Pour into a greased 8X8 pan. Bake in a preheated 350 degree oven for 25 minutes.

    •1 & 1/2 cup sugar
    •1 stick butter
    •1/3 cup milk
    •1 teaspoon vanilla
    •1/2 cup chocolate chips
    •1/2 cup nuts

    Bring sugar, butter and milk to boiling. Boil to semi-soft when a bit of mixture is dropped in cold water. Remove from heat and stir in chocolate chips. Let cool. Beat. Add the nuts. Spread on hot brownies.

    Pumpkin Pie Squares

    •1 cup flour
    •1/2 cup quick cooking oats
    •1/2 cup packed brown sugar
    •1/2 cup butter or margarine
    •2 (15 ounce) cans of pumpkin
    •2 (12 ounce) cans of evaporated milk
    •4 eggs
    •1 & 1/2 cups sugar
    •2 teaspoons cinnamon
    •1/2 cup packed brown sugar
    •1/2 cup chopped pecans
    •2 tablespoons butter or margarine, softened
    Combine the first four ingredients until crumbly; press into a greased 13X9 pan. Bake in a 350 degree preheated oven for 20 minutes or until golden brown.
    Meanwhile, beat filling ingredients in a mixing bowl until smooth; pour over crust. Bake for 45 minutes. Combine topping ingredients, Sprinkle over the top. Bake 15 – 20 minutes longer or until a knife inserted near the center comes out clean. Cool. Store in the refrigerator.

    Super Easy Cobbler


    •1 cup flour
    •1 cup sugar
    •1 cup milk
    •1/2 cup butter melted
    •1 teaspoon baking powder
    •1 can fruit pie filling (any kind)

    Preheat oven to 350 degrees. Grease a 9X9 inch baking dish.

    Combine all ingredients together except for fruit pie filling. Pour into baking dish. Top with fruit filling. Bake for 30 minutes or until top is brown and almost crisp.

    ***Note. No egg needed in this recipe.

    Grandma’s Apple Crisp

    •1 cup flour
    •1 teaspoon baking powder
    •1 unbeaten egg
    •1 & 1/2 cups sugar
    •3/4 teaspoon salt
    •5 to 6 apples (thinly sliced)
    •1/4 teaspoon cinnamon
    •1/3 cup melted butter
    Preheat oven to 350 degrees.
    Spray a deep dish 9 inch pie pan with a cooking spray. Set aside.
    In small mixing bowl, combine flour, baking powder, egg, sugar and salt.
    Arrange sliced apples over the bottom of the pie plate. Put flour mixture evenly over the apples. Sprinkle with cinnamon. Pour melted butter over all.
    Bake for 25 minutes or until browned and crispy on top. Serve warm with whipped cream or ice cream.

    Rhubarb Cobbler

    I am thinking longingly of the bag of frozen rhubarb that I have in the  freezer.  A gift last summer from one of my daughter’s friends.  I need to use it as the rhubarb season will be here before we know it.


    • 6 cups 1 inch pieces of rhubarb or frozen, thawed
    • 3/4 cup sugar, or more, depending on the tartness of the rhubarb
    • 1/2 teaspoon ground cinnamon
    • 6 tablespoons water
    • 2 tablespoons cornstarch


    • 1 cup all purpose flour
    • 1 & 1/2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 1/3 cup milk
    • 3 tablespoons vegetable oil
    1. Preheat the oven to 375 degrees
    2. Make the filling.  In a medium, heavy saucepan, stir together the rhubarb, sugar, cinnamon,water and cornstarch.  Bring to a boil stirring constantly.  Boil, stirring, 1 minute.  Pour into a 9X9X2 baking dish.
    3. Make the topping.  In a medium bowl, stir together the flour, baking powder and salt.Stir in the milk and oil.  Work the mixture in the bowl with your hands to make a dough.  Pull off pieces of dough, about 2 tablespoons each, and shape into rounds about 2 inches in diameter, and place over the top of the fruit mixture.
    4. Bake in the preheated oven until the filling is bubbly and the topping is golden brown, 30 – 35 minutes.  Serve warm.

    Upside-Down Peach Cobbler

    ~ from the Peoria Journal Star ~

    • 2 tablespoons margarine or butter (melted)
    • 1/2 cup sugar
    • 1 cup flour
    • 2 teaspoons baking powder
    • 3/4 cup milk
    • 4 cups sliced peaches
    • 1/2 teaspoon cinnamon mixed with 1 tablespoon  sugar

    Place the margarine or butter in 8X8 baking pan.  Mix together sugar, flour, baking powder and milk.  Spoon mixture over melted butter.  Arrange peaches evenly on top of batter.  Sprinkle cinnamon sugar mixture on top.  Bake in a preheated 375 degree oven for 30 minutes.  Serves 6.

    Pumpkin Cream Cheese Pie

    From Betty Crocker
    Pecan Shortbread Cookie Crust
    1 1/2 cups lightly packed crushed shortbread cookies with pecans (16 cookies)
    3 tablespoons Gold Medal® all-purpose flour
    3 tablespoons butter or margarine, melted
    1cup sugar
    3 tablespoons Gold Medal® all-purpose flour
    1 package (8 oz) cream cheese, softened
    1 package (3 oz) cream cheese, softened
    1 teaspoon ground cinnamon
    1/4 teaspoon ground nutmeg
    1/4 teaspoon ground ginger
    1/4 teaspoon ground cloves
    3 eggs
    1 can (15 oz) pumpkin (not pumpkin pie mix)
    1 tablespoon milk
    1.Heat oven to 375°F. In medium bowl, mix all crust ingredients until crumbly. Press firmly on bottom and side of ungreased 9-inch glass pie plate. Bake about 12 minutes or until light golden brown.
    2.In large bowl, beat sugar, 3 tablespoons flour and both packages of cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup. Add all remaining filling ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust.
    3.In small bowl, mix reserved 1/2 cup cream cheese mixture and the milk. 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. Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning.
    4.Bake 35 to 40 minutes or until knife inserted in center comes out clean, removing foil for last 15 minutes of baking. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store in refrigerator.
    Makes 8 servings

    Blueberry Pie

    •Pastry for double crust pie
    •3 pints blueberries, cleaned and stems removed
    •2 tablespoons lemon juice
    •1/4 cup flour
    •1/2 cup sugar
    •1/4 teaspoon cinnamon
    Combine flour, sugar and cinnamon. Add to blueberries along with the lemon juice. Put in pastry lined 9 inch pie pan. Dot top of filling with butter. Add top pie crust. Crimp edges. Cut slits in top and sprinkle with sugar. Have oven preheated to 375 degrees. Bake approximately 50 to 60 minutes on a cookie sheet lined with foil until golden brown.

    Lemon Meringue Pie

    Lemon Meringue Pie

    This is the recipe I use when I make my favorite dessert, lemon meringue pie. It is from my old Betty Crocker cookbook that I got as a wedding gift so many years ago. Now though, I would use the Betty Crocker ready crusts that are refrigerated.
    1 cup Gold Medal® all-purpose flour
    1/2 teaspoon salt
    1/3 cup plus 1 tablespoon shortening
    2to 3 tablespoons cold water

    3 egg yolks
    1& 1/2 cups sugar
    1/3 cup plus 1 tablespoon cornstarch
    1 1/2 cups water
    3 tablespoons butter or margarine
    2 teaspoons grated lemon peel
    1/2 cup lemon juice
    2 drops yellow food color, if desired

    3egg whites
    1/4 teaspoon cream of tartar
    6 tablespoons sugar
    1/2 teaspoon vanilla

    In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
    Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

    Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack.

    Reduce oven temperature to 400°F. In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.

    Immediately stir at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 2 minutes; remove from heat. Stir in butter, lemon peel, lemon juice and food color. Pour into pie crust.

    In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy.  Beat in vanilla. Spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.

    Bake 8 to 12 minutes or until meringue is light brown. Cool away from draft 2 hours. Cover and refrigerate cooled pie until serving. Store in refrigerator.

    Pecan Cream Cheese Pie

    •8 ounce package of cream cheese (softened)
    •3/4 cup sugar, divided use
    •4 eggs, divided use
    •1/2 teaspoon salt
    •2 teaspoons vanilla, divided use
    •10 inch unbaked pie shell
    •1 & 1/4 cups chopped pecans
    •1 cup light corn syrup
    In a medium bowl, cream together the cream cheese, one egg, 1/2 cup of the sugar and one teaspoon of the vanilla together until smooth. Dust both sides of the pie crust with flour and put crust in pie pan.
    Pour cream cheese mixture into pie crust and sprinkle the chopped pecans on top.
    In another bowl beat the 3 remaining eggs, corn syrup, 1/4 cup sugar and 1 teaspoon vanilla together until smooth. Pour over pecan layer.
    Bake in a 350 degree preheated oven for 45 – 50 minutes until center sets.
    The pie will puff up and crack in the center when it is done.
    The ingredients separate into 3 layers, with pecans on top, cream cheese in the middle layer and a rich custard on the bottom. It is good warm or tastes just like a candy bar when served cold.

    Apple Crumb Pie with Cream Cheese Topping

    This pie is luscious!  I love it.

    This apple crumble pie recipe is made with fresh apples, cinnamon, and a brown sugar and butter topping.

    •1 unbaked pie shell, 9-inch
    •6 cups peeled apple slices
    •3/4 cup granulated sugar
    •1/2 teaspoon cinnamon
    •1/4 teaspoon nutmeg
    •1/8 teaspoon salt

    •1/4 cup brown sugar
    •1/4 cup all-purpose flour
    •2 tablespoons butter
    •1/2 cup chopped pecans or walnuts


    Fill pie shell with apple slices. Combine granulated sugar, cinnamon, nutmeg, and salt; sprinkle over the apples.
    Combine topping ingredients until crumbly; sprinkle over top of pie. Bake at 400° for 45 to 50 minutes, until apples are tender and topping is browned. Cool pie 30 minutes. Then spread with the cream cheese frosting, Serve warm. This pie is scrumptious.
    While pie is baking make a cream cheese frosting.


    •1 (8 ounce) package cream cheese, softened
    •1/4 cup butter, softened
    •1 cup sifted confectioners’ sugar
    •1 teaspoon vanilla extract


    1.In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar.
    2.Store any uneaten pie in the refrigerator.

    Buttermilk Pie

    •1 & 1/2 cup sugar
    •1 tablespoon flour
    •3 beaten eggs
    •3/4 cup buttermilk
    •1/8 cup melted butter
    •1 teaspoon vanilla
    •1 unbaked pie crust.
    Preheat oven to 325 degrees.
    Mix sugar and flour together. Add beaten eggs, buttermilk, melted butter and vanilla. Pour into unbaked pie crust. Bake for about 60 minutes until set.

    Pumpkin Pie

    •1 & 1/2 cups of sugar
    •2 teaspoons of pumpkin pie spice
    •1 teaspoon salt
    •1 large can pumpkin
    •2 & 1/2 cups evaporated milk (I sometimes use 2% milk; it makes a lighter pie)
    •4 eggs beaten
    1.Use the refrigerated ready to use rolled up piecrust in the long box. Use 2 – 9 inch pie pans. Put pastry in the pans and flute the edges. Set pans on a cookie sheet.
    2.Have oven preheated to 425 degrees. In a large bowl, combine all filling ingredients using a mixer, blending well. Carefully fill unbaked pie shells. Transfer cookie sheet with pies on it into the oven.
    3.Bake at 425 degrees for 15 minutes. REDUCE OVEN TEMPERATURE TO 350 degrees. Continue baking for 40 – 50 minutes or until knife inserted near center comes out clean. Cool, then refrigerate until serving time. Serve with real whipped cream.

    Peanut Butter Pie

    •1 cup of peanut butter (smooth or crunchy)
    •8 ounce package of cream cheese
    •1 cup of sugar
    •2 tablespoons of melted butter
    •1 small carton of cool whip
    •1 teaspoon real vanilla
    •1 graham cracker crust
    •Hot fudge sauce for topping

    Cream together peanut butter, cream cheese and sugar. Stir in the melted butter, whipped topping, and vanilla. Mix well. Pour into graham cracker crust. Chill 4 or 5 hours until well set. Top with hot fudge sauce that you have thinned a tiny bit with hot water. Chill again for 30 minutes.

    Apple Pie

    My son-in-law’s favorite pie.

    •Pastry for a two crust 9 inch pie

    •1 cup of sugar mixed together with
    •4 tablespoons flour and
    •1 teaspoon cinnamon and mixed lightly through
    •7 cups sliced apples

    Heap these ingredients into a pastry lined pan. Dot with butter. Put on top crust. Crimp edges. Cut slits in top and sprinkle with sugar mixed with a little cinnamon. Have oven preheated to 375 degrees. Bake about 1 hour or until crust is a deep golden brown.

    Cherry Pie

    My daughter’s favorite pie.
    •Pastry for 9 inch two crust pie (I use the boxed refrigerated kind now as I have grown lazy in my old age)
    •1 & 1/3 cups sugar
    •3 tablespoons flour
    •2 cans (16 oz) pitted red tart cherries
    •1 teaspoon vanilla extract
    Preheat oven to 375 degrees.
    In saucepan mix flour and sugar together. Add the two cans of cherries including juice. (You may add a drop or two of red food coloring if you like.) Stir and then cook over medium heat until mixture starts to thicken. Keep stirring as it is cooking. Remove from heat. Add vanilla. Pour into pastry lined pie pan. Dot with butter. Add top crust; crimp edges to seal; cut slits in top of pie and sprinkle top with sugar. Put pie on foil lined cookie sheet and bake for 40 – 45 minutes until top is golden brown

    Peach Pie

    While my sister was visiting me she asked for my recipe for peach pie. There is nothing to it I told her. She asked me to write it down for her anyway. Here it is.  This is my own recipe that I have tweaked through the years until it suits me.

    •1 pkg Pillsbury ready to use 2 pie crusts
    •1 large can of peach slices (do not drain)
    •1 cup sugar
    •3 tablespoons flour
    •1/2 teaspoon cinnamon

    Mix the flour, cinnamon and sugar together in a medium size saucepan (use your fingers so there are no lumps) Add the peaches, juice included to the flour/sugar mixture. Stir to mix the ingredients together. Cook over medium heat, stirring constantly, until mixture begins to thicken and starts to bubble. Remove from heat.

    Line 9 inch pie tin with the bottom crust. Pour the filling in. Dot the top of filling with margarine or butter. Add the top crust. Crimp edges together. Cut slits in top and sprinkle with sugar. Place pie on a foil lined cookie sheet. Bake in a 375 degree preheated oven until pie is golden brown and juice is bubbling out of the slits, about 45 – 50 minutes.

    Luscious Lemon Pie

    •Ready made graham cracker crust
    •1 small can frozen lemonade
    •1 can sweetened condensed milk
    •1 medium container cool whip
    •1/4 cup finely chopped nuts
    Mix all ingredients except nuts with an electric mixer. Pour into pie shell. Sprinkle finely chopped nuts over the top. Chill for several hours or overnight.
    ***I have had this recipe for quite awhile but I have never made it. Sounds easy though and you know I love any dessert made with lemons.

    Chocolate Pecan Pie


    •Pastry (unbaked) for 9 inch one crust pie (I love the new kind of pastry that is rolled up in a box)

    •1 & 1/4 cups light corn syrup
    •1/2 cup sugar
    •1 Tablespoon butter
    •1 cup chocolate chips
    •1/3 cup evaporated milk
    •3 eggs, slightly beaten
    •1 cup pecan halves

    Preheat oven to 350 degrees. Line 9 inch pie pan with the pastry.
    Combine corn syrup, sugar, chocolate chips, butter and milk in a saucepan. Heat, stirring constantly, just until the chocolate is melted. Gradually stir the hot mixture into the eggs, then stir in pecan halves. Pour into the pastry lined pan. Bake 50 – 60 minutes. The center will appear soft. Cool. Refrigerate.

    **Note: This pie is so rich it will curl your toes so cut the pie in little bitty pieces.

    Easy Cherry Cheese Pie

    This has always been one of my daughter’s favorites. So easy to make.

    •8 inch graham cracker crust
    •8 ounce pkg cream cheese softened
    •14 ounce can of sweetened condensed milk
    •1/3 cup bottled lemon juice
    •1 tub of cool whip
    •1 can cherry pie filling chilled (may use strawberry or blueberry)

    Beat cream cheese till light and fluffy. Gradually beat in condensed milk. Stir in lemon juice and vanilla. Fold in whipped topping. Pour into crust. Chill at least two hours. Top with pie filling before serving.

    Rhubarb Pie

    One of my very favorite pies!

    You will need pastry for a two crust pie. Preheat oven to 375 degrees.

    •4 to 5 cups diced rhubarb (rinsed and patted dry)
    •5 tablespoons of flour
    •2 cups sugar

    Line large pie tin with pastry. Mix the flour and sugar together. Sprinkle about 1/3 of the dry mixture into the pie shell. Add the rhubarb. Sprinkle the rest of the dry mixture over the rhubarb. Dot the rhubarb with butter. Cover with pastry. Cut slits in the top and sprinkle the top with sugar.

    Put pie on a cookie sheet lined with foil (in case you have any dribbles) and bake until top is golden brown and juice is bubbling out of the pie slits.

    ***Rhubarb leaves are poisonous. Just a word of caution in case you didn’t know. Use only the stalks.

    Rae’s Easy Pie Crust

    Pastry for 2 crust pie

    •2 cups of flour
    •1 and 1/2 teaspoons salt
    •1/2 cup canola oil
    •1/4 cup of very cold water

    Sift salt and flour, then add water and oil. Mix with a fork until the dough forms a ball. Divide dough into two pieces and roll out between waxed paper. Makes two pie shells or pastry for one pie.

    Banana Cream Pie with Meringue

    I have made this pie so many times.  I have tweaked the recipe around until it is the easiest for me.

    •3/4 cup white sugar
    •1/3 cup all purpose flour
    •1/4 teaspoon salt
    •2 cups milk
    •4 egg yolks (beaten) Save the egg whites for the meringue
    •2 TBLs butter
    •1 1/4 teaspoons vanilla extract
    •1 9 inch pie crust, baked
    •3 or 4 bananas, sliced

    In a saucepan, combine the sugar, flour and the salt. Add the beaten egg yolks to the 2 cups of milk mixing thoroughly. Pour into dry ingredients mixing thoroughly. Turn on medium heat and cook, stirring constantly until mixture thickens and starts to bubble. Be careful not to scorch. Turn off heat. Add butter and vanilla and mix thoroughly. Slice the bananas into the cooled pie shell. Pour the cooled filling over the bananas. Have your oven preheated to 350 degrees.

    Fix the meringue. Whip the egg whites on high until they begin to peak. Add 1/3 cup sugar to the egg whites and continue beating until stiff peaks form. Spread the meringue evenly over the filling. Bake at 350 degrees for 15 minutes.


    Saucy Apple Pie

    From my original Betty Crocker Cook Book.
    Pastry for 2 crust pie. Pillsbury roll-up crust is really good and a lot quicker than homemade.

    •2/3 cup brown sugar
    •1/3 cup granulated sugar
    •1 teaspoon cinnamon
    •6 tablespoons flour
    •1 tablespoon lemon juice
    •2 cups applesauce
    •4 cups sliced apples

    Mix together flour, sugars, and cinnamon. Add to apples , applesauce and lemon juice which have been mixed together. Mix together. Pour into pastry shell. Dot with butter. Put on top pastry shell. Crimp edges. Cut slits in top and sprinkle with sugar. Bake in 400 degree oven for 40 minutes or until done.

    *** You may add nutmeg or allspice if you like.

    Deluxe Pecan Pie

    From the Creve Coeur American Legion Auxiliary 1999 Cookbook

    • 3 eggs
    • 1cup sugar
    • 1/2 teaspoon salt
    • 2 tablespoons butter, melted
    • 1/2 cup dark corn syrup
    • 1/2 cup whipping cream
    • 1 teaspoon vanilla
    • 1/4 cup brandy
    • 1 cup pecan halves plus 2 tablespoons chopped

    In a medium size bowl, beat eggs, sugar, salt, butter, syrup and cream.  Stir in vanilla, brandy and pecans.  Pour into 9 inch pie crust.  Bake in a preheated 375 degree oven for 40 to 50 minutes or until filling is set and pastry is golden brown.  Cool.  Serves 10 to 12.

    ~ Joella Cecil ~

    Oat, Apple & Raisin Muffins

    From the Family favorite Cookbooklet from Sun-Maid Raisins.
    •1 cup Sun-Maid raisins
    •1 cup apple, cored, peeled and chopped
    •1 egg
    •1/4 cup oil
    •3/4 cup milk
    •1/3 cup sugar
    •1 cup flour
    •1 cup quick cooking oats
    •2 teaspoons baking powder
    •1/2 teaspoon salt
    •1 teaspoon nutmeg
    •2 teaspoons cinnamon
    •2 Tablespoons brown sugar, packed
    Combine raisins with apple, egg, oil, milk and sugar in a medium mixing bowl. Stir together flour, oats, baking powder and spices in a separate bowl. Stir into raisin mix just until combined. Divide batter equally into 12 greased or lined muffin cups. sprinkle tops of batter with 1/2 teaspoon brown sugar. Bake in 400 degree preheated oven for 20 minutes or until golden.

    Applesauce Muffins

    1/4 c. butter, softened
    1/4 c. canola oil
    2/3 c. sugar
    1 egg
    1 c. applesauce
    1 tsp. cinnamon
    1/4 c. sour cream
    1/2 tsp. salt
    1 1/4 tsp. baking soda
    1 3/4 c. unbleached flour
    1/2 c. raisins
    1/2 c. nut meats, broken

    Preheat oven to 350 degrees. Combine all ingredients in mixing bowl and stir thoroughly with spoon until mixed together all ingredients. Bake in paper lined or greased muffin tins for 20 to 25 minutes. Yields: 12 muffins.

    Pineapple Muffins

    •1/2 cup butter or margarine (softened)
    •1 & 1/2 cups sugar
    •2 eggs (beaten)
    •2 & 1/2 cups flour
    •2 & 1/2 teaspoons baking powder
    •1 & 1/2 cups crushed pineapple (do not drain)
    •1/2 teaspoon salt
    •1 teaspoon vanilla
    •1/2 cup finely chopped walnuts

    With mixer cream together butter and sugar. Add eggs, vanilla and crushed pineapple. Mix well. Mix the flour, salt and baking powder together. Add to first mixture mixing well. Fill muffin tins lined with paper or sprayed with cooking spray 2/3 full. Bake in 350 degree preheated oven for 18 – 20 minutes or test with toothpick. Makes about 2 dozen small or about 1 dozen large.

    May also be baked in mini loaf pans or large muffin tins with paper liners or sprayed with cooking spray. Test for doneness with toothpick after 20 – 25 minutes. May be glazed or frosted.

    With streusel topping.

    Any Fruit Will do Muffins

    I have mentioned before in a blog that I couldn’t cook anything but Kraft Mac & Cheese when I was first married. Don’t laugh, they had Kraft Mac & Cheese in those days. I received a Betty Crocker Cook Book as a shower gift and I learned to cook from it. I still have the cook book. It has been repaired with scotch tape & duct tape 100 or more times. I will tell you this though, I did learn to cook.
    Streusel topping:
    •1/3 cup packed brown sugar
    •1/2 teaspoon cinnamon
    •1 tablespoon butter
    •1/2 cup finely chopped walnuts.
    •2 & 1/2 cups flour
    •1 teaspoon baking soda
    •2 teaspoons baking powder
    •1/2 teaspoon cinnamon
    •pinch of salt
    •1 & 1/3 cups firmly packed brown sugar
    •2/3 cup canola oil
    •1 egg
    •1 cup buttermilk
    •2 teaspoons vanilla extract
    •1 & 3/4 cups lightly packed fruit
    To make topping, mix sugar and cinnamon in small bowl; add butter. Blend butter into dry ingredients until mixture looks like coarse, irregular crumbs with no lumps. Stir in nuts and set aside.
    To make muffins, preheat oven to 400 degrees and place rack in middle position. Use 12 cup muffin pan sprayed with cooking spray or use paper liners. In a medium mixing bowl, mix together flour, baking soda, baking powder, cinnamon and salt; set aside. Mix sugar, oil and egg together in a large bowl. Add dry mixture alternately with buttermilk and vanilla. Mix with spatula. Fold in fruit. If batter seems too wet add a few more tablespoons of flour, up to 1/4 cup.
    Fill each muffin cup to the brim and sprinkle topping over batter. Bake 15 minutes at 400 degrees; reduce heat to 350 degrees and bakeuntil muffins are golden brown and spring back when lightly pressed, 10 – 12 minutes longer. Makes 1 dozen.
    ***Bananas, apples, strawberries, etc. Just make sure the fruit isn’t too wet.

    Cherry Pineapple Muffins

    • 2 eggs
    • 1/3 cup sugar
    • 1/4 cup melted butter
    • 1/4 cup Maraschino Cherry juice
    • 1 cup crushed pineapple with juice
    • 1/2 cup coarsely chopped maraschino cherries
    • 1 teaspoon vanilla extract
    • 2 cups flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt

    In a large bowl add and combine well: eggs, sugar, butter, cherry juice, pineapple, and vanilla.  In a small bowl sift together flour, baking powder, baking soda and salt.  Combine wet and dry ingredients until mixed.  Fold in chopped cherries.  Spoon into muffin tins, either lined with paper cups or sprayed with pan spray.  Bake in a pre-heated oven at 375 degrees for about 20 minutes.  Test for doneness with toothpick.

    Makes 12

    Potatoes Au Gratin

    •4 russet potatoes, sliced into 1/4 inch slices
    •1 onion, chopped
    •salt and pepper to taste
    •3 tablespoons butter
    •3 tablespoons all-purpose flour
    •1/2 teaspoon salt
    •2 cups milk
    •1 1/2 cups shredded Cheddar cheese
    1.Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
    2.Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the copped onion, and add the remaining potatoes. Season with salt and pepper to taste.
    3.In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
    4.Bake 1 1/2 hours in the preheated oven.

    Texas Style Potatoes

    •2 packages (32 oz.) frozen hash brown potatoes
    •1/2 cup margarine, melted
    •1 teaspoon salt
    •1/4 teaspoon pepper
    •8 oz. sour cream
    •1/2 cup chopped onion
    •1 can cream of chicken soup, undiluted
    Defrost potatoes. Mix other ingredients together, then mix in potatoes. Place in 9X13 pan. Top with 2 cups crushed cornflakes mixed with 1/2 cup of melted margarine. Bake in preheated 350 degree oven for 45 minutes. Great dish for a potluck.

    Cheesy Potatoes…So Easy

    My family loves these potatoes. I had a friend ask for the recipe and I was reluctant to give it to her because there is nothing to the recipe.
    •About 6 medium potatoes cut in small pieces and cooked until almost tender
    •1 jar Ragu cheese sauce – any kind
    Drain cooked potaotes. Add the sauce. Put in 13X9 baking pan sprayed with cooking spray or greased with butter. Dot with butter. Be generous. If it looks like it is too thick just pour a little milk over the potatoes. No need to season as the sauce is very well seasoned. Bake in 350 degree preheated oven until golden brown on top.
    ***The recipe my friend wanted was when I made the potatoes with the Alfredo sauce. I have used other kinds of the sauce though as this recipe is so easy.

    Boxty, An authentic Irish recipe

    •1/2 lb raw potatoes
    •1/2 lb mashed potatoes
    •1/2 lb plain flour
    •1 egg
    •Salt and pepper
    Grate raw potatoes  and mix with the cooked mashed potatoes. Add salt, pepper and flour. Beat egg and add to mixture with just enough milk to make a batter that will drop from a spoon. Drop a tablespoonful onto a hot griddle or frying pan.
    Cook over medium heat for 3-4 minutes on each side.
    ***The recipe doesn’t say, but my mom used to make these and she called them potato cakes. Be sure and have some oil in your pan.

    My Potato Salad

    •8 medium potatoes
    •8 eggs
    •1/4 cup creamy ranch dressing with bacon
    •1 cup of mayo (or you may use miracle whip)
    •1/4 cup of pickle relish (or more if needed)
    •1 tablespoon Mrs. Dash
    •Seasoning to taste (I use my old standby, Season All Salt)
    Put potatoes in a pan large enough that they can lay flat in the pan. Cover with water and bring to a boil. Cook over medium heat until potatoes test done by pricking with a fork. Rinse with cold water and remove to paper towels to cool.
    Boil eggs until hard boiled. About 15 minutes. Rinse with cold water then remove to paper towels to cool.
    When potatoes and eggs are cooled, peel potatoes and cut in small chunks into a large bowl. Peel and then slice 6 of the eggs into small pieces on top of the potatoes. Save two of the eggs to garnish the top. Add the rest of the ingredients and seasoning. Mix well. You may add more mayo if you think it is too dry. Put in serving bowl and garnish with the two sliced eggs. Sprinkle top lightly with Season All. Chill for several hours or overnight before serving.

    Easy Oven Fried Potatoes

    •4 medium potatoes
    •3 tablespoons melted butter or mixture of equal parts butter and oil
    •1 teaspoon salt
    •1/2 teaspoon pepper, or to taste
    •1/4 teaspoon paprika
    Peel potatoes then cut crosswise into 3/8-inch slices. Brush with melted butter and oil.
    Bake at 425°, basting frequently with butter or butter mixture until tender and golden brown on both sides. Sprinkle with salt, pepper, and paprika; serve immediately.
    Serves 4

    German Potato Salad

    Printed from COOKS.COM (Just for Carole) I personally don’t like this kind of potato salad.
    12 oz. bacon
    2 tbsp. flour
    1 1/2 tsp. salt
    1/2 c. vinegar
    2 tbsp. sugar
    1 tsp. celery seed
    6 med. potatoes
    1 c. water
    1/2 c. chopped onions
    Boil potatoes with peel on and cool. Cook bacon until crisp, saving 1/4 cup fat. Cook onions in fat until tender, blend in flour, sugar, salt, celery seed and dash of pepper. Add vinegar and water, stir until thick and bubbly. Add potatoes (sliced) and bacon (crumbled). Toss carefully and heat thoroughly. Serve hot. Keeps well and can be reheated. Bacon crumbles may be sprinkled on top.

    Mom’s fried sweet potatoes

    My mom fixed these when I was a child. I really loved them. Unfortunately with 7 brothers and sisters you were lucky if you got more than a taste at a time.  Of course mom would use bacon grease to fry them in.  I opt for canola oil.

    •4 large sweet potatoes or yams
    •Canola oil for frying

    Wash and peel the sweet potatoes. Slice the potatoes in thin slices. Fry in the hot oil until browned on both sides. Remove to paper toweling to drain and sprinkle top with sugar.
    I have noticed lately that quite a few restaurants are serving french fried sweet potatoes. That is another option. Just slice as for fries and use a deep fat fryer.

    Old Fashioned Potato Soup

    • 1/2 pound bacon, fried, drained and diced (save 1 tablespoon of the drippings)
    • 4 cups potatoes, peeled and diced
    • 3 cups carrots, diced
    • 2 tablespoons parsley flakes
    • 2 teaspoons salt
    • 1/4 teaspoon pepper
    • 1 & 1/2  cups milk

    Add diced vegetables to bacon and 1 tablespoon of the bacon drippings; cover with water, being careful to not add too much water.  Add parsley flakes, salt and pepper.  Bring to a boil, cover and simmer over low heat until veggies are tender.  Remove from heat, add the milk, return to stove and heat just to a boil.  Remove from heat.  Taste, add more seasoning if desired.

    Sunday, March 27, 2011

    Heavenly Orange Fluff

    "Our Daily Bread" cookbook with recipes from the ladies of the First United Methodist Church, Champaign IL. 1982

    •2 small pkg orange jello
    •1 cup boiling water
    •1 cup juice from pineapple and mandarin oranges, heated to boiling
    •1 small can frozen orange juice
    •1 20 oz can crushed pineapple
    •2 cans mandarin oranges
    Use 13X9 pan.

    In large bowl, mix jello, boiling water and juice from pineapple and mandarin oranges heated to boiling. Add pineapple, mandarin oranges and the frozen undiluted orange juice. Put in the 13X9 pan. Chill until thick, then add topping.


    1 small pkg lemon instant pudding mixed with 1 cup of cold milk. Fold in 2 cups of Cool Whip. Spread on top of jello salad.

    Cornbread Salad

    From my cousin Audrey…

    •1 pkg Jiffy Corn Muffin Mix
    •1 cup canned green chilies, undrained
    •1/8 tsp cumin
    •1/8 tsp oregano
    •Pinch of sage
    •1 cup mayonnaise
    •1 cup sour cream
    •1 envelope ranch salad dressing mix
    •2 cans pinto beans, rinsed and drained
    •2 can whole kernal corn, drained
    •3 chopped tomatoes
    •1 cup chopped green pepper
    •1 cup chopped green onions
    •10 slices bacon, cooked and crumbled
    •2 cups shredded cheddar cheese
    Prepare corn muffin mix as directed on package; stir in the chilies, oregano and sage. Spread into a greased 8 inch pan. Bake at 400 degrees for 20 – 25 minutes. Cool.

    Combine mayo, sour cream and dressing mix.

    Crumble 1/2 corn bread into a 9X13 baking dish. Layer with 1/2 pinto beans, 1/2 mayo mixture, 1/2 corn, 1/2 tomatoes, 1/2 green pepper, 1/2 green onion and 1/2 of the bacon and the cheese. Repeat layers. cover and refrigerate for 2 hours or overnight.

    Thanks Audrey! If any of my cousins scattered around the country are reading this, I would love a recipe of yours to publish.

    Watergate Salad

    A retro recipe…


    1 PKG (4 SERVING SIZE) Jello Pistachio Flavor Instant Pudding
    1 can (20 oz.) crushed pineapple in juice
    1 cup minature marshmallows
    1/2 cup chopped nuts
    1 3/4 cup Cool Whip (purists may use real whipped cream)

    Mix pudding together with the pineapple. Fold in Cool Whip, then fold in marshmallows and nuts.

    Creamy Lemon Jello

    I haven’t had any of this in a long time. I love it. You can make it with lime jello instead of lemon if you like.

    •1 (3 oz) pkg lemon jello
    •1 (8 oz) pkg cream cheese (softened)
    •1 (16 oz) can crushed pineapple (undrained)
    •1 small pkg chopped pecans
    Mix jello according to directions. Let it partially set up. Mix with electric mixer, cream cheese and crushed pineapple. Fold into jello and sprinkle with pecans. Let set up in refrigerator.

    Mandarin Orange Salad

    •1 small pkg orange jello
    •1 small pkg vanilla pudding (the kind you cook)
    •1 small pkg tapioca pudding (the kind you cook)
    •3 cups water
    •1 large can crushed pineapple (drained)
    •1 large can mandarin oranges (drained)
    •1 – 12 ounce container cool whip
    Place jello and the two boxes of pudding in a saucepan with the 3 cups of water. Bring to a boil over medium heat until it starts to thicken, stirring constantly to prevent scorching. Remove from heat and cool in fridge. Add fruit to the cooled mixture. Fold in Cool Whip and refrigerate for several hours or overnight.

    **I love this stuff.

    Layered 24 Hour Salad

    I love this salad but I hate to make it. Everytime we would have a family get together I would always ask my daughter to bring it.

    •1/2 head of lettuce, rinsed and patted dry then shredded
    •whole green pepper (seeded and diced)
    •2 stalks celery (diced)
    •1 small onion (diced)
    •frozen green peas about 1 cup
    •1 cup sour cream
    •1/2 cup mayonnaise
    •8 ounce package shredded cheddar cheese
    •1 cup crumbled cooked bacon (cooked crisp)
    •Seasoned croutons
    Use 13X9 glass dish. Put the lettuce in first. Layer the next ingredients in order given. Top with the shredded cheese and the crumbled bacon. Mix the sour cream and mayo and spread over the ingredients in the dish. Top with the seasoned croutons. Cover with plastic wrap and refrigerate overnight