Wednesday, December 15, 2010

Chex Apple Pie Snack Mix

Chex Apple Pie Snack Mix
From: Chex

3 cups Cinnamon Chex Cereal
3 cups Rice Chex Cereal
1/2 cup packed brown sugar
1/4 cup margarine
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
2 cups dired or freeze-dried apples, coarsley chopped if necessary
1 cup white vanilla baking chips
1 tsp shortening

1. In large microwaveable bowl, mix cereals
2. In 2 cup microwavable measuring cup microwave brown sugar, butter, cinnamon, ginger, and nutmeg uncovered for about 1 1/2 minutes, stirring after 1 minute, until smooth and bubbly. Pour over cereal and stir until evenly coated.
3. Microwave uncovered on High 4 minutes, stirring after each minute. Spread on waxed paper or foil to cool. Sprinkle apples evenly over cereal mixture.
4. In small microwaveable bowl, microwave white vanilla baking chips and shortening uncovered on High about minute or until chips can be stirred until smooth. Drizzle over cereal mixture. Let stand until set. Break into bite-sized pieces. Store in airtight container

I absolutely LOVE this recipe!!! I could sit and eat the whole batch myself!!!!!

Wednesday, December 8, 2010

Baked Oatmeal

Baked Oatmeal

From: $5 Dinners

2 eggs
1/2 cup applesauce
3/4 cup sugar
1 cup milk
3 cups of quick cooking oats
1 tsp salt
1 Tbsp baking powder
2 Tbsp brown sugar
1 tsp ground cinnamon
2 cup fresh blueberries
Vanilla or plain yogurt, or cream, or milk


1. In large mixing bowl, whisk 2 eggs, applesauce, sugar and milk. Once creamy, add oats, salt and baking powder and mix through. (If you wish to add in any fruits, add about 1 cup into the batter at this point.)
2. Pour batter into greased 9×13 baking dish. Sprinkle top with brown sugar and cinnamon. Bake at 350 for 30 minutes. Remove from oven and let cool for 5 minutes before serving. Don’t wait too long, as you want to serve it warm! Top with your preferred topping: vanilla or plain yogurt, or cream, or milk.

I got this from $5 is SOO good! I didn't add any yogurt or milk to it! LOVE IT!!

Tuesday, December 7, 2010

Homemade Reese Cups

Homemade Reese Cups

1 1/2 cups peanut butter
2 cups graham cracker crumbs (about 12 crackers)
1 stick of margarine
2 cups powdered sugar
1 tsp vanilla
2 cups chocolate chips, melted

Mix everything together in a large bowl. Press into a sheet cake pan. Press hard to make it all stick together. Melt the chocolate chips, pour over the peanut butter mixture. Let cool, and then cut into squares!

I like these...they are pretty good!!

Thursday, December 2, 2010

Cheesy Mashed Potatoes

Cheesy Mashed Potatoes
From: 30 day Gourmet

3-3 1/2 pounds Potatoes
16 oz sour cream
1/2 cup melted butter
2 cups grated cheddar cheese
1 tsp salt
1/2 tsp pepper
1 cup grated cheddar cheese

Peel and cube potatoes. Put cubes in saucepan. Fill pan with wate runtil cubes are covered. Boil for 20 minute.s Drain water off. Put potato cubes in a large bowl, and beat with mixer. After the potatoes are mashed, add the sour cream and butter. Beat until well mixed. Add 2 cups cheddar cheese, and mix again. Add salt and pepper and mix until all ingredients are evenly combined. Place in a greased 13 X 9 inch pan. Top with 1 cup cheddar cheese. bake at 350 for 45 minutes. bake until cheese on top melts and the edges are bubbly.

Very good. We actually froze this and pulled it out and baked it for Thanksgiving. LOVE IT! Ivy really likes it too!

Pot Pie Soup (Chicken or Turkey)

Pot Pie Soup
By: Jena Lara and Peggy Clinton

2 cans cream of chicken soup
2 pounds cut up potatoes
7 oz carrots
1 cup celery
2 cups onions
2 cups milk
1 tsp garlic salt
1/2 tsp pepper
1 pound cooked turkey (or chicken)
1/4 tsp poultry seasoning
Frozen veggies (we just did peas, but could also do green beans or corn, whatever you like)

Put everything in the crockpot except the frozen veggies. Cook until potatoes and carrots are tender. Add the frozen veggies. Cook till they are the consistency you would like. Put in bowls. We served them with rolls/biscuits broken in half and put on top for the crust.

We liked this a lot...would like it to be a little creamier, but it was good!



From: the book “Fudge Cupcake Murder” by Joanne Fluke

Preheat oven to 350, rack in middle position

2 cups melted butter
2 cups brown sugar
2 cups white sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
4 eggs, beaten
2 tsp vanilla
½ tsp cinnamon
¼ tsp nutmeg
4 cups flour
3 cups sweetened dried cranberries (Craisins)
3 cups rolled oats

Preheat oven to 350, melt butter in large microwave safe bowl. Add sugars and let cool a bit. Add eggs, baking powder, baking soda, salt and vanilla. Don't forget to add the cinnamon and nutmeg! Add flour and mix. Then add the cranberries and oats and mix everything up. The dough will be quite stiff. Drop by teaspoons onto greased cookie sheet. Bake at 350 for 12-15 minutes. Cool on cookie sheet for 2 minutes. Remove to rack to cool. Yield 10-12 dozen.

These are so good. Mom said they are one of her new favorites!!!


From: I can't remember where I got this one from.

1/2 cup butter or margarine
1/2 cup creamy peanut butter
1-1/2 cups sugar
1 cup all-purpose flour
2 eggs, beaten
1 teaspoon vanilla extract

In a large saucepan, melt the butter and peanut butter. Remove from the
heat; add sugar and flour. Stir in the eggs and vanilla. Spread into a
greased and floured 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees
for 28-32 minutes or until lightly browned and edges start to pull away from
sides of pan. Yield: 2 dozen.

Very good!!

Friday, November 19, 2010

Pecan Pie Mini Muffins

Pecan Pie Mini Muffins
From: Bliss n Tell (and they got them from Taste of Home)

1 cup packed brown sugar
1/2 cup all-purpose flour
1 cup chopped pecans
2/3 cup butter, melted
2 eggs, lightly beaten

In a large bowl, combine the brown sugar, flour and pecans; set aside. Combine butter and eggs. Stir into brown sugar mixture.

Fill greased and floured miniature muffin cups two-thirds full. Bake at 350° for 22-25 minutes or until a toothpick inserted near the center comes out clean. Immediately remove from pans to wire racks to cool. Yield: about 2-1/2 dozen.

These are SOO good!!!!

Thursday, November 18, 2010

Pocket Pizza

Pocket Pizza
From: Gold Medal Alpha-bakery Children's Cookbook Page 35

Pizza Dough:
Beat 1 cup all-purpose flour, 1/3 cup milk, 2 TBS vegetable oil, 1 tsp baking powder, and 1/2 tsp salt in a bowl until dough leaves side. Turn onto a lightly floured surface; gather into a ball. knead 10 times. Cover with a bowl; let stand 15 mintues.

1 tbs vegetable oil
1/4 cup pizza sauce
1/2 cup each shredded mozzarella cheese and cooked Italian sasuage
1 TBS finely chopped onion
1/4 package (3 oz size) of sliced pepperoni
2 to 3 tbs pizza sacue
1/2 cup shredded mozzarella cheese

1. Heat the oven to 425 degrees. Lightly grease a cookie sheet with shortening.

2. Prepare Pizza dough. Roll into a 12 inch circle. Fold loosely in half; place on cookie sheet and unfold. Brush with oil (i did not do this step)

3. Layer remaining ingredients on half of the circle in order listed (i just put on there what i wanted in the order i wanted it). Fold dough over filling. Turn edge of the lower dough over edge of the top dough; pinch edge to seal. Prick top with a fork. Bake until golden brown. 20-25 minutes.

I made a batch of dough for each of us. I let the kids put stuff on it however they felt like. We each only ate 1/2 of one, and saved the other half for another meal. I thought they were pretty good!

Nutella Chocolate Pizzas

Nutella Chocolate Pizzas
From: Lifeway's Homelife Magazine (March 2010 edition)

2 English muffins
2 tsp butter, divided
2 TBS Nutella, divided
1/2 cup chocolate chips, divided

Heat a griddle or skillet over medium heat. Spread split English muffins with butter and place on griddle, cut-side down. Toast until lightly browned. Turn muffins over and spread with Nutella. Sprinkle with chocolate chips. Put back in pan and continue heating until chocolate chips are soft. Serve immediately.

It was my 1st experience with Nutella. It was good. I think the chocolate chips made it WAY too sweet (coming from me that's saying a lot). Next time I think I would try it without the chocolate chips, or way fewer!

Thursday, November 4, 2010

Cinnamon French Toast

Cinnamon French Toast
From: Homelife Magazine

We LOVE this French Toast!!

2 eggs
1/4 cup milk
1/2 tsp salt
3 TBS butter, divided
4 slices of bread
2 TBS sugar mixed with 1 tsp cinnamon
Maple Syrup

Preheat griddle or skillet to medium heat. IN a flat bowl, whisk together eggs, milk and salt (I typically do not put the salt in). Melt 2 tsp butter on hot griddle (I don't do this either). Dip bread slices into egg mixture and immediately place on griddle. Cook 1-2 minutes or until golden brown on bottom. Flip bread slices and cook until golden brown. Place cooked French toast on a serving plate. Spread with butter and sprinkle with cinnamon sugar mixture (I just have cinnamon sugar mixed up, so I just sprinkle it on, I don't use their mixture), serve with maple syrup.

Friday, October 29, 2010

Pumpkin Fritters

Pumpkin Fritters

I liked these...Miles liked these and ate quite a few.


  • 1 cup pumpkin puree
  • 1 egg, lightly beaten
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon curry powder
  • 1 teaspoon salt
  • 4 cups vegetable oil for frying


  1. In a medium bowl, combine pumpkin, egg, flour, baking powder, curry powder, and salt. Mix until smooth.
  2. Heat oil in a deep saucepan to 325 degrees F (165 degrees C). Drop batter by spoonfuls into hot oil. Fry until golden brown, about 2 minutes. Remove with a slotted spoon, and serve immediately.

Barb's Pumpkin Chocolate Chip Muffins

Barb's Pumpkin Chocolate Chip Muffins

Really liked these! Didn't taste the pumpkin very much..the chocolate chips overpowered it...but still very good!


  • 3 1/3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 3 cups white sugar
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 2 cups canned pumpkin puree
  • 4 eggs, beaten
  • 2/3 cup water
  • 1 cup semisweet chocolate chips


  1. Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
  2. In a large bowl, stir together flour, baking soda, sugar, salt and nutmeg. In a separate bowl, beat together pumpkin, eggs and water. Stir pumpkin mixture into flour mixture; beat until well blended. Fold in chocolate chips.
  3. Bake in preheated oven for 30 minutes, until a toothpick inserted into center of a muffin comes out clean.

Wednesday, October 27, 2010

Sweet and Spicy Pumpkin Seeds

Sweet and Spicy Pumpkin Seeds

From: All

I didn't think I would like this one because of the hot pepper sauce...but this one was really good too!!!


  • 2 cups pumpkin seeds, rinsed and dried
  • 2 tablespoons butter, melted
  • 1 teaspoon salt
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • 2 drops hot pepper sauce


  1. Preheat oven to 300 degrees F (150 degrees C). Line a baking pan with aluminum foil.
  2. Stir together the pumpkin seeds and butter in a bowl. Add the salt, Worcestershire sauce, brown sugar, and hot pepper sauce; stir. Spread the seeds in a single layer on the baking pan.
  3. Bake in preheated oven until crispy, about 45 minutes.

Caramelized Spicy Pumpkin Seeds

Caramelized Spicy Pumpkin Seeds

These are very good...I really liked them!


  • 3 tablespoons white sugar
  • 1/4 teaspoon cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 pinch cayenne pepper
  • 2 cups raw whole pumpkin seeds, washed and dried
  • cooking spray
  • 2 teaspoons salt, or to taste
  • 1 tablespoon olive oil
  • 2 tablespoons white sugar


  1. Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
  2. In a large bowl, stir together 3 tablespoons of sugar, the cumin, cinnamon, ginger, and cayenne pepper, and set aside.
  3. Place the pumpkin seeds on the prepared baking sheet, spray them with cooking spray, and sprinkle with salt to taste. Bake the seeds in the preheated oven until lightly golden, 20 to 25 minutes.
  4. Heat the oil in a large nonstick skillet over medium heat, and stir in the toasted pumpkin seeds along with 2 tablespoons of sugar. Cook and stir the seeds until the sugar forms a coating on the seeds, 2 to 3 minutes. Stir the caramelized seeds into the bowl of sugar-spice mixture, toss to coat, and let cool.

Sunday, October 24, 2010

Dishpan Cookies

Dishpan Cookies
From: Have had for years

Mix well together:
2 cups white sugar
2 cups brown sugar
2 cups oil

Add to that:
4 eggs
2 tsp vanilla

4 cups flour
2 tsp baking soda
1 tsp salt

Then add:
1 1/2 cups oats
4 cups corn flakes
1 1/2 cups chocolate chips

Drop by teaspoon fulls onto a baking sheet. Bake at 350 degrees for 8-10 minutes.

Saturday, September 4, 2010

Sugar Snap Peas and Rice

Sugar Snap Peas and Rice

From: Eat Better America

Glam up basic sugar snap peas by sautéing this classic veggie with onion and garlic, then blending in thyme-flavored rice. From eatbetteramerica.

1 1/2cups water
1/2teaspoon salt
1/4teaspoon dried thyme leaves
2/3cup uncooked regular brown rice
1teaspoon vegetable oil
1/2cup chopped onion (1 medium)
1clove garlic, finely chopped
1medium red bell pepper, seeded, cut into thin bite-size strips
2cups Green Giant® SELECT® frozen sugar snap peas
tablespoons water

1.In 2-quart saucepan, heat 1 1/2 cups water, the salt and thyme to boiling. Stir in rice; reduce heat to low. Cover; simmer 45 to 50 minutes or until rice is tender.
2.In 10-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is tender. Add bell pepper, peas and 2 tablespoons water; cook and stir 2 to 3 minutes or until peas are crisp-tender.
3.Stir in cooked rice mixture; cook and stir 1 to 2 minutes or until thoroughly heated.

Rib Eye Steak Marinade

Rib Eye Steak Marinade

1 cup apple juice (preferably organic and non-pasteurized)
1/4 cup soy sauce (or wheat-free tamari for you gluten free folks)
1/4 cup chopped onion
6 cloves garlic, minced
1 teaspoon freshly ground white pepper (black will do fine)
2 – 1lb bone-out rib eye steaks

Mix everything together in a bowl and let sit for one hour on the counter, stirring twice during this sitting period. Add steaks to a zip-top bag and pour in marinade. Seal the bag, making sure to remove as much air as possible to increase the amount of surface area covered by flavoring. Place the bag in your refrigerator and let sit overnight – or preferably a full 24 hours – making sure to flip it over halfway through the marinading process.

From here you can do whatever you want. I like to grill or roast it, depending on the weather. To roast, place steaks in a baking sheet, making sure to smother with the onion and garlic that were in the bag. Roast in a preheated 425F oven until the internal temperature reaches 155F, then lest rest for five minutes before slicing into thin strips.

We really liked this! Just have to think ahead cause it has to marinate overnight.

Monday, August 30, 2010




3/4 c. honey
3/4 c. lemon juice
6 tbsp. soy sauce
1 clove garlic, crushed or 1/4 tsp. garlic powder, or minced garlic

Marinate meat 1/2 hour each side and grill or bake or broil.

We have only used pork chops on is really good!!

Tangy Sugar Snap Peas

Tangy Sugar Snap Peas


  • 1 pound fresh or frozen sugar snap peas, thawed
  • 1 small onion, halved and sliced
  • 3 tablespoons water, divided
  • 4 teaspoons sugar
  • 1 teaspoon cornstarch
  • 1/8 teaspoon pepper
  • 2 tablespoons cider vinegar


  1. In a large microwave-safe bowl, combine the peas, onion and 2 tablespoons water. Cover and cook on high for 5-7 minutes or until crisp-tender, stirring twice; drain. In a small microwave-safe bowl, combine the sugar, cornstarch and pepper; stir in the vinegar and remaining water until smooth. Cook, uncovered, on high for 30-45 seconds or until thickened, stirring once. Add to pea mixture; toss to coat.

Blueberry Cherry Pie

Blueberry Cherry Pie

2 cups pitted cherries
2 cups blueberries, rinsed and drained
1 1/4 cups white sugar
1/4 cup all-purpose flour
1 tablespoon ground cinnamon
1/2 teaspoon lemon juice
1 tablespoon butter
1 recipe pastry for a 9 inch double crust
1. Mix sugar, flour, and cinnamon in large bowl. Add fruit. Add lemon juice, and stir well.
2. Pour into a 9 inch unbaked pie shell. Dot with the butter or margarine. Cover with top crust and flute edges. Cut small slits in the top.
3. Bake at 375 degrees F (190 degrees C) for 1 hour. I put a baking sheet under mine to catch any liquid that might bubble over.

We really liked this! It was very good!

Wednesday, July 28, 2010

Roasted Zucchini

Roasted Zucchini

olive oil
garlic salt
Parmesan Cheese

Preheat oven to 400 degrees. Cut the zucchini into slices (I used really big zucchini so I had to cut the seeds out). Put into a bowl and drizzle a little olive oil on it, and stir to coat. Put the zucchini on a silpat (and perforated baking sheet), sprinkle garlic salt and parmesan cheese on top. Bake for 10-15 minutes until zucchini is crisp and done.

This is my new favorite way to have zucchini!!

Zucchini Parmesan Bites

Zucchini Parmesan Bites
From:DeMarle at Home Cooking Light Every Night

1 cup shredded zucchini
1 egg white
1/8 cup flour
1/4 cup Mozzarella Cheese
1/4 cup Parmesan Cheese
1/8 tsp basil
1/8 tsp pepper
1 1/2 tsp olive oil
1/2 cup sour cream

Preheat oven to 400 degrees. Combine zucchini, egg white, flour cheeses, basil, pepper, and olive oil and mix. Place 1 tsp of zucchini mixture in each hole of a mini muffin tin (if using Demarle stuff don't need to grease, if not, definitely grease pans). Bake for 10-15 minutes until browned on top. Remove from oven and allow to cool for 10 minutes. Place sour cream into a pastry bag with a decorative tip. Pipe desired amount onto each tart.

We didn't do the sour cream thing...but we enjoyed these!

Zucchini Jelly

Zucchini Jelly


  • 6 cups peeled, seeded, and shredded zucchini
  • 6 cups white sugar
  • 1 (15.25 ounce) can crushed pineapple, drained
  • 1/2 cup lemon juice
  • 1 (6 ounce) package strawberry flavored gelatin mix


  1. Combine the zucchini, sugar, pineapple, and lemon juice in a large pot over medium heat. Boil mixture until the zucchini is clear; remove from heat. Add gelatin mix and stir until completely dissolved.
  2. Ladle into hot, sterilized jars to within about 1/4 inch of the top. Seal, and process in a boiling water canner for 5 minutes.
This is pretty good...we didn't can it...I stuck it in the freezer.

Zucchini Puffs

Zucchini Puffs

  • 2 cups shredded zucchini
  • 2 eggs
  • 1/4 cup finely chopped onion
  • 1 clove garlic, minced
  • 1 1/2 cups buttermilk baking mix
  • salt and ground black pepper to taste
  • oil for frying


  1. In a large bowl, combine zucchini, eggs, onion, and garlic. Blend in baking mix, salt and pepper.
  2. Heat 1/2 inch of oil in deep-fryer to 375 degrees F (190 degrees C).
  3. Drop batter by spoonfuls into hot oil, and fry until evenly brown and fluffy. Drain on paper towels. Sprinkle with salt before serving.
These are REALLY good!!! I really liked them!

Savory Cheddar Zucchini Muffins

Savory Cheddar Zucchini Muffins

  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup butter, melted
  • 1 egg, lightly beaten
  • 1 cup milk
  • 1 cup shredded unpeeled zucchini
  • 1 clove garlic, minced
  • 3/4 cup shredded Cheddar cheese
  • 1/4 cup freshly grated Parmesan cheese
  • 4 slices bacon, cooked crisp and crumbled


  1. Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
  2. Mix the flour, baking powder, baking soda, and salt in a bowl.
  3. In another bowl, stir together the butter, egg, milk, zucchini, and garlic until well blended. Mix the flour mixture into the milk mixture, about 1/2 cup at a time, stirring between additions, until the flour mixture is incorporated. Fold in the Cheddar cheese, Parmesan cheese, and crumbled bacon, and pour the batter into the prepared muffin cups.
  4. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 30 to 35 minutes. Allow muffins to cool slightly before removing from muffin cups; serve warm. Refrigerate leftovers.
These were ok...we didn't add the bacon...thought they needed something.

Cassie's Zucchini Brownies

Cassie's Zucchini Brownies From:

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 1/3 cup unsweetened cocoa powder
  • 1 cup white sugar
  • 2 eggs
  • 2 cups grated zucchini
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jellyroll pan.
  2. In a large mixing bowl, sift together flour, salt, soda, cocoa, and sugar. Combine eggs, zucchini, oil, and vanilla; blend into dry ingredients. Stir in walnuts.
  3. Bake for 20 minutes in preheated oven. Cool in the pan, and then cut into bars.
I put mine in my Demarle squares and made mini cupcake brownies too.

Good...taste/texture of Devil's Food Cake...but taste good!!

Zucchini Devil's Food Cake

Zucchini Devil's Food Cake
From: Old-Fashioned Zucchini Recipes, Bear Wallow Books, Page 11

2 cups sugar
1/2 cup butter
2 eggs, beaten
2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup buttermilk (I made mine with lemon juice and milk)
1 tsp vanilla
3/4 cup cocoa
1 cup zucchini, diced

Cream sugar and butter. Beat in eggs. In separate bowl sift together flour, soda, baking powder, and salt and add to egg mixture alternately with buttermilk (I didn't sift together, I just dumped it all in and mixed). Add vanilla. Blend in cocoa and zucchini. Pour batter into two greased 9-inch cake pans and bake at 350 degrees for 30-35 minutes. Cool, turn out on wire rack and frost.

I actually made cupcakes and mini-cupcakes. So I don't know how the bake times are. Very good!!

Friday, July 23, 2010

Grandmother Bread

Grandmother Bread
From: I can't remember where I got this was on one of the blogs I read

Makes: 2 loaves (but I think I make 3 or 4 out of it)

3 Cups warm water
1 TBS yeast
1 tsp salt
1/4 cup sugar
7-8 cups flour

In large bowl, combine water, yeast, sugar, and salt. Let stand 5 minutes. Stir in first 4-5 cups of flour and stir with a heavy spoon. Stir in remaining cups, until dough becomes too tough to stir easily. Add more flour and begin kneading (flour is approx.). Add flour until dough is smooth and elastic. Let dough rise in a greased, covered bowl until doubled (in a warm place). About an hour. Uncover bowl, sprinkle with more flour & knead again, before dividing unto however many loaves you want to make. With floured hands, shape dough into loaves and place in greased pans. Cover and let rise again in a warm place, about another hour.

Bake for 25 minutes in a preheated 350 degree oven.

Blackberry-Chocolate Chip Pie

Blackberry-Chocolate Chip Pie

1 (15 ounce) package pastry for a 9 inch
double crust pie
3/4 cup white sugar
1/3 cup all-purpose flour
3/4 teaspoon ground cinnamon
4 cups blackberries
3/4 cup semisweet chocolate chips
1/2 tablespoon lemon juice
1. Preheat oven to 425 degrees F (220 degrees C). Place one of the pie crusts into the bottom of a 9 inch pie plate.
2. In a bowl, mix the sugar, flour, and cinnamon. Gently stir in the blackberries and chocolate chips. Sprinkle with lemon juice. Transfer to the pie crust in the pie plate. Place remaining pie crust over the top, and secure to the bottom crust by pressing with a fork, or fluting with your fingers.
3. Bake 35 minutes in the preheated oven, until top is golden brown. Cool slightly before slicing.

We didn't cut slits in the top to vent, but next time we would. Very good warmed up. We like heating it in the microwave for about 45 seconds to make it warm...very good!!!

Tuesday, July 13, 2010

Fresh Cherry Crisp

Fresh Cherry Crisp



  • 4 cups pitted sour cherries (we used some that we had frozen in the freezer)
  • 1 1/2 cups white sugar
  • 4 tablespoons all-purpose flour

  • 1 1/2 cups all-purpose flour
  • 1 cup old-fashioned oats
  • 1 cup brown sugar
  • 1/2 cup butter
  • 1/2 cup shortening


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, combine cherries, 1 1/2 cups white sugar, and 4 tablespoons flour. Pour into 9x13 inch baking dish. In a medium bowl, combine 1 1/2 cups flour, oats, and brown sugar. Cut in butter and shortening until crumbly. Sprinkle over cherries.
  3. Bake in preheated oven for 45 to 50 minutes, or until topping is golden brown.

Friday, July 9, 2010

Moist Dark Zucchini Bread

Moist Dark Zucchini Bread
From: Old-Fashioned Zucchini Recipes by Bear Wallow Books page 9

This is one of our absolute favorite zucchini bread recipes!!

3 eggs, beaten
1 cup vegetable oil
1 3/4 cup sugar
2 cups grated zucchini
2 cups flour
1 tsp soda
1 tsp salt
2 tsp cinnamon
3 tsp vanilla
1 cup chopped nuts (optional, I never add them)

Beat eggs until light and fluffy. Stir in sugar, oil. Sift together dry ingredients and blend into egg mixture. Add vanilla. Fold in nuts. Add zucchini. Bake in 2 greased 9 X 5 loaf pans at 350 degrees for one hour.

Mini Cheesecake Cups

Mini Cheesecake Cups
From: Taste of Home Annual Recipes 2001 page 180

3 packages (8 oz each) cream cheese, softened
1 cup sugar
1 tsp vanilla
1/4 tsp salt
5 eggs
1/4 cup confectioner's sugar
1 cup (8 oz) sour cream
Mandarin oranges, pineapple tidbits, halved maraschino cherries and/or chopped nuts (we put blueberries on ours)

IN large mixing bowl, beat the cream cheese until smooth. Gradually add sugar, vanilla, and salt. Mix well. Add eggs, one at a time, beating well after each addition. Spoon into paper lined miniature muffin cups, 2 TBS in each. Bake at 325 for 20-25 minutes or until set. Cool completely. Combine confectioner's sugar and sour cream, spread over cheesecakes. Decorage with fruit and/or nuts. Chill for at least 1 hour. Store in the fridge. Yield: 4 dozen

Pecan Pie Bars

Pecan Pie Bars
From: Best Recipes of the Great Food Companies compiled & written by Judith Anderson page 449

Bar cookie crust:
2 1/2 cups flour
1 cup margarine, cut in 1/2 inch pieces
1/2 cup confectioner's sugar
1/4 tsp salt

4 eggs
1 1/2 cups corn syrup
1 1/2 cups sugar
3 TBS margarine, melted
1 1/2 tsp vanilla
2 1/2 cups chopped pecans

Preheat oven to 350 degrees. Grease 15 X 10 X 1 inch baking pan. In large bowl with mixer, beat flour, margarine, confectioner's sugar, and salt until mixture resembles coarse crumbs; press firmly and evenly into prepared pan. Bake 20 minutes or until golden brown.

In large bowl, beat eggs, corn syrup, sugar, margarine, and vanilla until well blended. Stir in pecans. Pour over hot crust, spread evenly. Bake 25 minutes or until filling is firm around edges and slightly firm in center. Cool completely on wire rack before cutting.

Thursday, July 8, 2010

Blueberry Zucchini Bread

Blueberry Zucchini Bread
From: All Recipes


  • 3 eggs, lightly beaten
  • 1 cup vegetable oil
  • 3 teaspoons vanilla extract
  • 2 1/4 cups white sugar
  • 2 cups shredded zucchini
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 pint fresh blueberries


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
  2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
  3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Wednesday, July 7, 2010

Baked Omelet Roll

Baked Omelet Roll
From: Taste of Home Annual Recipes 2000, Page 280

6 eggs
1 cup milk
1/2 cup flour
1/2 tsp salt
1/4 tsp pepper
1 cup shredded cheddar cheese

Place eggs and milk in blender. Add flour, salt, and pepper; cover and process until smooth. Pour into a greased 13 X 9 inch pan. Bake at 450 for 15-20 minutes until eggs are set. Sprinkle with cheese. Roll up omelet in pan, starting with a short side. Place with seam side down on a serving platter. Cut into 1 inch slices.

We didn't roll this up...we just cut it up in squares and ate it on our plate. We got the edges a little brown, but it was good!! All the boys ate it just fine!

Tuesday, July 6, 2010

Blueberry Smoothie

Blueberry Smoothie
Can't remember where I got this from

1 cup frozen blueberries
1/2 cup milk
3/4 cup vanilla yogurt

Blend together. I add a little extra milk to make it runnier and smoother. (usually makes 2, or 1 really big one)

Wednesday, June 30, 2010

Strawberry-Watermelon Slushie

Strawberry-Watermelon Slushie

From: Our Best Bites

Strawberry-Watermelon Slushie

Recipe from Taste of Home

2 cups cubed seedless watermelon
1 pint fresh strawberries, halved (I actually used a little less than a pint. Maybe 3/4 of it)
1/3 C sugar
1/3 C fresh lemon juice
2-4 C ice cubes
In a blender, combine the watermelon, strawberries, sugar and lemon juice; cover and process on high until smooth. With blender running, gradually add ice cubes until desired consistency is reached. Pour into chilled glasses and serve immediately.

Yield: 5-7 cups

The boys and I enjoyed these. What we had left, we did what the blogger said to do and make Popsicle out of them. They are really good. I had some Popsicle molds I poured them into. But there was still a lot left I put them into yogurt containers with plastic kid spoons, and froze them. Very good!!!!

Thursday, June 10, 2010

Stuffed Cabbage Rolls

Stuffed Cabbage Rolls
From: Better Homes and Gardens New Cook Book

8 medium to large cabbage leaves
3/4 pounds ground beef, ground pork, ground lamb or bulk pork sasuage
1/3 cup chopped onion (1 small)
1 7 1/2 ounce can tomatoes, cut up (I used diced)
1/2 cup water
1/3 cup long grain rice
1/2 tsp dried dillweed or thyme, crushed
1/4 tsp pepper
1/4 cup shredded swiss cheese (I used cheddar)
1 15 oz can tomato sauce
1 tsp sugar
1/2 tsp dried dillweeed or thyme crushed
1/4 cup shredded swiss cheese (I used cheddar)

Remove center veins from cabbage leaves, keeping each leaf in 1 piece. Immerse leaves, 4 at a time, into boiling water about 3 mintues or until limp. Drain well. For filling, in large skillet cook meat and onion till meat is brown and onion is tender. Drain off fat. Stir in undrained tomatoes, water, uncooked rice 1/2 tsp dillweed or thyme, and pepper. Bring to boiling. Reduce heat. Simmer, covered for 15 to 18 minutes or till rice is tender. Stir in 1/4 cup cheese. Place about 1/3 cup filling on each cabbage leaf. Fold in sides. Starting at an unfolded edge, carefully roll up each leaf, making sure folded sides are included in the roll. For sauce, in a small mixing bowl stir together tomato sauce, sugar, and 1/2 tsp dillweed or thyme. Pour half of the tomato mixture into a 2 quart square baking dish. Arrange cabbage rolls atop the tomato mixture. Spoon remaining tomato mixture atop. Bake covered, id a 350 degree oven for 25-30 minutes or till heated through. Sprinkle with 1/4 cup cheese. Let stand about 2 minutes or till cheese is melted. Makes 4 servings.

We liked this. It was good.

Breakfast Casserole

Breakfast Casserole
From: Home Cookin', First Baptist Church cookbook, Recipe by Betty Chestnut

8 eggs, lightly beaten
6 slices bread, cubed (I use heels a lot)
2 cups milk
1 cup shredded cheese
1 tsp. dry mustard
1 tsp. salt
1 lb sausage or hamburger, fried and drained (we have also used cubed ham and it is really good)

Mix all together. Can be mixed night before and put in fridge. Put in greased 13 X 9 in dish. Bake 30-35 minutes at 350 degrees, until done (if been in fridge, it takes a little longer).

We LOVE this. My boys eat it up like crazy. I usually mix it up the night before and put it in the fridge and just pop it in the oven in the morning.

Saturday, May 15, 2010

Cheese Filled Shells

Cheese Filled Shells
From: 30 Day Gourmet Book

I LOVE these. They are so easy to make, and put in the freezer!! I usually make a double batch (recipe is for a single batch). They go great with breadsticks.

40 Jumbo Shells
32 oz Cottage Cheese
16 oz Shredded Mozzarella cheese
3/4 cup Grated Parmesan Cheese
3 Eggs
3/4 tsp Oregano
1/2 tsp Salt
1/2 Tsp Pepper

28 oz Spaghetti Sauce

Assembly Directions:
Cook jumbo shells 1/2 recommended time until just limp. Drain. Cool in a single layer on a pan or waxed paper (I found my silpat works wonderfully). Combine cheese, eggs, oregano, salt and pepper. Fill each shell with 2 T. cheese mixture (or however much you want).

Freezing directions:
Freeze quantity of shells for one meal in a rigid container (I actually use a baggie). Freeze sauce in freezer bag (i usually just make sure i have a jar of spaghetti sauce on hand and use it).

Serving Directions:
Thaw cheese-filled shells and sauce. Spread 1/2 cup spaghetti sauce in bottom of baking dish (whatever size they all will fit in). Arrange shells in dish over sauce. Pour remaining sauce over shells (and then i add a little bit of water to the jar to rinse it out and shake, and pour it over the top) Bake at 350 for 30 minutes.

Friday, January 29, 2010

Homemade Bread

I made this recipe the other day...and again today!! (the 1st time I made it I ate 1/2 a loaf by myself!!) P.S. Jen this is for you!

Homemade Bread (makes 2--so the recipe says, I made 4)
From: Cook Book Fraternal Order of Eagles, Lincoln Park, Eagles Aerie 2566 Ladies Auxiliary

3 cups lukewarm water
2 pkgs dry yeast, active
2 tsp salt
4 TBS sugar
2 TBS oleo (or margarine, tells you how old the recipe book is)
6-1/2 cups flour

Soften yeast in lukewarm water about 5 minutes. Add salt, sugar and oleo and let stand 5 more minutes. Then mix in flour. Let rise until double in size. Beat down and let rise in greased bowl, until it is double in size again. Beat down 2 more times, let rise each time until double in size. The more you beat it down, the better the bread. The last time you beat it down, form in well greased pans and let rise. Bake 40 minutes at 300 degrees. Brush with oleo and bake at 350 until firm on top about 5 minutes.

Notes: I use my kitchen aide mixer and I had to add more flour because it was really sticky still.