Saturday, September 6, 2014

◄ Pumpkin Crunch Cake ►

1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 eggs
1 1/2 cups sugar
1 1/2 tsp cinnamon
1/2 tsp salt
1 box yellow cake mix
1 cup pecans, chopped (roasted, candied optional)
1 cup butter/margarine, melted
Preheat oven to 350 degrees. In a large bowl, whisk together pumpkin, evaporated milk, eggs, sugar, cinnamon and salt. Pour into greased 13×9 baking dish. Layer DRY cake mix evenly on top of pumpkin mixture. Sprinkle pecans on top of cake mix. Drizzle melted butter evenly over the top. Bake for 50-55 minutes or until golden brown. Serve either warm or chilled with cream!

Thursday, September 4, 2014

Bacon Wrapped, Cream Cheese Stuffed Chicken Breasts:

1 boneless skinless chicken breast
2 tablespoons cream cheese
1 tablespoon green onion, Chopped
2 pieces bacon, Partially Cooked
Pound out Chicken breast so it is about 1/4" thick.
Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast.
Roll Chicken breast up to conceal cream cheese.
Wrap partially cooked bacon around chicken breast and secure with toothpick.
Place on baking sheet and back for about 30 minutes at 375.
Broil for about 5 minute to crisp bacon.

Friday, August 1, 2014

Cheesy Garlic Tomatoes

Slice your Tomatoes and place on a baking sheet. 
Top with Garlic, Parmesan, Bread Crumbs, Salt and Pepper. 

Bake at 425 for about 10 minutes - 

excellent side/snack 

Thursday, July 31, 2014

Peach Salsa

Makes 2 cups
Read the original post here.
4 peaches, in a 1/4″ dice
juice of 1 lemon or 2 teaspoons red wine vinegar
3 tablespoons sugar
1/2 teaspoon salt
pinch red pepper flakes
3 tablespoons chopped fresh herbs: cilantro, basil, or mint, or a combination
generous grind of black pepper
Combine the peaches, lemon juice, sugar, salt, red pepper flakes, 2 tablespoons of the herbs, and the black pepper. Stir to combine.
Cover and refrigerate for at least an hour, and up to several hours. Taste for salt, and add more lemon juice or sugar to make the salsa as sweet or tangy as you like it.
Serve with grilled meats, on sandwiches, or in a taco spread.

Pound Cake

Peach Cobbler

This is the best Peach Cobbler I've ever had" - get used to hearing that at every party you bring this to 

Bowl 1 - combine Peaches, Lemon Juice, and Vanilla Extract
Bowl 2 - stir Flour, Sugar, Baking Powder, Cinnamon, and Salt - then whisk in Milk and Vanilla Extract

Melt Butter in a baking dish and pour "Bowl 2" over it. Then spoon "Bowl 1" evenly over the batter. Bake at 350 for 40 minutes, take out, sprinkle with sugar and bake for another 15 - serve with Ice Cream... obviously 


2-3 cups of peeled and sliced ripe peaches (about 7-8 small peaches)
juice of half of a lemon
1/2 teaspoon vanilla extract
6 tablespoons unsalted butter
1 1/4 cups unbleached all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1 tablespoon ground cinnamon
dash of salt
1 cup skim milk
1/2 teaspoon vanilla extract
1/4 cup sugar (sugar in the raw)


1 - Preheat the oven to 350°F.
2 - Place the butter in an 8 inch square baking dish.
3 - Stick the butter in the oven to melt.
4 - Once melted take the butter out.
5 - But, while the butter is in the oven, in a small bowl combine the peach slices, lemon juice and 1/2 teaspoon vanilla extract. Set aside.
In larger bowl, stir together the flour, sugar, baking powder, cinnamon and salt.
6 - Whisk in the milk and vanilla extract.
7 - Pour the liquid over the flour mixture and stir together. Don’t over mix.
8 - Pour the batter onto the butter in the baking dish.
9 - Spoon the peaches evenly over the batter.
10 - Bake for 40 minutes.
11 - Sprinkle the top with the sugar and bake for another 15
minutes until golden brown.

Rotel Cups

Perfect tailgate food!! Or a great appetizer for a party!!
Makes: 45 cups

1 can rotels, drained
1 bag bacon pieces
1 cup shredded swiss
1 cup mayo
3 pkg. phyllo pastry cups – thawed

Preheat oven to 350 degrees F.
Mix the first 4 ingredients and scoop evenly into the cups.
Place on baking sheet and cook at 350 for 15 min.

Thursday, July 17, 2014

Chick Fil-a's honey roasted bbq sauce

Linda Severin asked for this recipe on FB.....
Can't wait to try it.

½ cup Vegetable Oil
¼ cup Honey
1 Tbl. Grey Poupon Dijon Mustard
1 Teas. Ketchup
1 Teas. Granulated Sugar
¼ Teas. Paprika
½ Teas. Salt
⅛ Teas Ea. Black Pepper,garlic Powder,onion Powder
2½ Tbl. White Vinegar
½ Teas. Concentrated Hickory Liquid Smoke Flavor
¼ Teas. Lemon Juice
1 Egg Yolk
1 Teas. Water
1 Tbl. Cornstarch

In a saucepan combine all ingredients up to and including onion powder,over medium heat until boiling; stir well. Remove from heat. Cool,uncovered for 10 minutes. Add vinegar, smoke flavoring and lemon juice.

Whisk egg yolk and water together until pale yellow.;Whisk in the cornstarch until dissolved.

Drizzle the cooked sauce into the egg mixture, while whisking =so egg does not curdle. This will make a thick creamy emulsion that will prevent the oil from separating. Cover and chill until needed. Makes 1 cup.

Friday, June 6, 2014

Coconut - Cream Cheese Sheet Cake

Fully Loaded Baked Potato Salad

8 medium Russet Potatoes
1 cup sour cream
1/2 cup mayonnaise
1 package of bacon, cooked and crumbled
1 small onion, chopped
Chives, to taste
1 1/2 cups shredded cheddar cheese
Salt and Pepper to taste
1. Wash and cut the potatoes into bite-sized pieces. Cover with water and boil until fork tender, about 20-25 minutes. Do not overcook!
2. Drain and cool the potatoes. I put them in a separate bowl and once they cooled enough I put them in the fridge to cool all the way. This gave them an excellent texture and prevented the dairy ingredients from getting hot or the cheese from melting. If you are serving this salad hot then you don’t need to cool the potatoes, just skip step 2!
3. Mix the mayo and sour cream together in a bowl. Add to the potatoes, then add the onions, chives, and cheese. Salt and pepper to taste – I use a pepper grinder and a sea salt grinder for EVERYTHING so I never know exactly how much of either I put in. I think the taste is far superior to just using regular table salt and pepper.
4. Top with extra shredded cheese and bacon and serve!
I think next time I will add chives and we may try serving this warm once as well. It’s a simple and inexpensive side dish for any meal but especially great to take to a barbecue. My favorite part is that this is one of the regular ole recipes that anyone would make without realizing that it happens to be gluten free naturally. Those are my favorite! No special ingredients or expensive grocery stores, just regular food that I can eat along with everybody else.

Thursday, April 3, 2014

Crack Potatoes

  • 8-10 cups of hash-browns. Depends on how big of a glass pan you use
  • 1 can of cream of onion soup- (IF you CANT find cream of onion soup, you can use a box onion soup mix and add it to a cream of celery or another cream of chicken soup)
  • 1 can of cream of chicken soup
  • 2 cups of cheddar cheese
  • 3 dollops of sour cream (1/2 cup)
  • 2 tbs of butter- melted
  • 5-8 tbs of milk- add enough to make it creamy over all the hash-browns
  • S and P to taste
  • crispy onions or corn flakes for topping

(TIP- If you use the corn flakes melt 2 tbs of butter and coat the corn flakes with them before putting them on top)

  • Large glass pan
  • FOIL for covering pan

FYI-Use DRY onion soup mix with cream of celery or another can of cream of chicken if you can not find cream of onion soup…

  1. First take out your glass pan and add your soups, butter, and sour cream. Mix together well. 
  2. Now add in your hash-browns and mix together. 
  3. Add in your milk to make sure the mixture is all over the Hash-browns. 
  4. Now add in your cheese and mix together. 
  5. Last add your salt and pepper to what you like. You can also mix it in together. 
  6. Add your onions or corn flakes on top and bake in oven WITH FOIL over them on 350 for 1 1/2 to 2 hours or until bubbly. Take foil off 10 minutes before taking out. 
  7. Serve and Enjoy!

Awesome Pasta Salad Recipe...

"This is the best pasta salad I've ever eaten, and people request it frequently. It's a very easy, light side dish for a picnic or dinner." 

Monday, February 24, 2014

Crispy Baked Asparagus Fries

1 pound asparagus, trimmed
1/2 cup flour
2 eggs, lightly beaten
3/4 cup panko breadcrumbs
1/4 cup grated parmesan
salt and pepper to taste
Dredge the asparagus in the flour, dip them in the egg and then into a mixture of the panko breadcrumbs,
parmesan, salt and pepper.
Place the asparagus on a wire rack on a baking sheet and bake in a preheated 425 oven until golden
brown, about 7-13 minutes.

Chicken Roll Ups


6 oz cooked chicken breast, chopped
1 can crescent rolls
1 can cream of chicken soup
1/2 cup milk
1/2 cup cheese


Preheat oven to 350.  Lightly spray a 9x13-inch pan with cooking spray. 

Mix together milk, soup and cheese - set aside. Separate crescent rolls into 8 triangles. Top the large part of the crescent triangle with the chopped chicken. Top each crescent roll with 1 tsp of soup mixture. Roll crescent rolls up. Spread approximately 1/3 cup of soup mixture in bottom of 9x13 dish. Place crescent rolls in dish. Pour remaining soup mixture over crescent rolls.

Bake for 30 minutes or until bubbly.

Friday, February 21, 2014


1 box brownie mix
1 extra large egg
1 (8 oz.) package cream cheese, softened
1 cup powdered sugar
2 (8 oz.) containers whipped topping
1 (3 oz.) package instant chocolate pudding
1 (3 oz.) package instant vanilla pudding
3 1/2 cups milk
1 Hershey candy bar or chocolate syrup

Directions: Mix brownie mixes according to directions. Add egg. Bake in brownie pan. Mix cream cheese, powdered sugar and 1 container whipped topping. Put this mix on top of the cooled brownies. Blend puddings and milk together and put on top of the cream cheese mixture. Top with another layer of whipped topping. Put chocolate shavings or chocolate syrup on top. Refrigerate until ready to serve.

Ultimate Chocolate Chip Cookie

Ultimate Chocolate Chip Cookies

YIELD: About 24 large cookies


1 1/2 cups (6.6 ounces) all-purpose flour
1 1/4 cups (5.6 ounces) bread flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon fine sea salt
2 sticks unsalted butter, at room temperature
1/2 cup granulated sugar
1 1/4 cups packed brown sugar
2 teaspoons vanilla
2 large eggs plus 1 egg yolk, at room temperature
2 cups semi sweet chocolate chips


Preheat oven to 350ºF. Line baking sheets with nonstick baking mats or parchment paper.
In a medium bowl combine the flour, baking soda, baking powder, and salt.
In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla Gradually beat in the flour mixture. Stir in the chocolate chips. Wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours.
Let dough sit at room temperature just until it is soft enough to scoop. Divide the dough into 3-tablespoon sized balls and drop onto prepared baking sheets.
Bake for 12-15 minutes, or until golden brown. Cool for 2 minutes before removing to wire racks to cool completely.

Friday, January 24, 2014



1 Pillsbury refrigerated pie crust (from 15-oz box), softened as directed on box
1 envelope unflavored gelatin
1 cup sugar, divided use
1/2 cup fresh lime juice
1/4 cup water
4 pasteurized eggs, separated*
1 teaspoon grated lime peel
2 drops green food color
1 cup heavy (whipping) cream 
Sweetened whipped cream (optional, for serving)

Heat oven to 450 degrees F. 

Make 1 pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 30 minutes.

Meanwhile, in 1-quart saucepan, combine gelatin, 1/2 cup of the sugar, the lime juice, water and egg yolks. Cook over medium heat 6 to 7 minutes, stirring constantly, until mixture boils and thickens slightly. Remove from heat; stir in lime peel and food color. Pour mixture into large bowl. Refrigerate until mixture mounds slightly, about 20-45 minutes.

In large bowl, beat egg whites with electric mixer on high speed until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff peaks form. 

In small bowl, beat 1 cup heavy cream until stiff peaks form.

Fold egg whites and whipped cream into cooled lime mixture. Spread in cooled baked shell. Refrigerate until firm, about 2 hours. 

Serve topped with sweetened whipped cream, if desired. Store in refrigerator.

Elegant Key Lime Pie

Key Lime Pie 
  • 9″ graham cracker pie crust
  • 4 egg yolks
  • 1 egg white, lightly beaten
  • 3/4 cup key lime juice
  • 1 1/2 tsp grated lime peel
  • 1 ( 14 oz) can sweetened condensed milk
  • 1/2 cup sour cream
  • Whipped Cream (optional)
Graham Cracker Crust – 
  • 6 1/2 ounces graham crackers (12 crackers), finely ground (1 1/2 cups)
  • 2 1/2 ounces (5 tablespoons) unsalted butter, melted
  • 1/4 cup sugar
  • 1/8 teaspoon salt
Directions -
  1. Preheat oven to 350 degrees. Pulse graham cracker crumbs, butter, sugar, and salt in a food processor until combined
  2. Firmly press crumb mixture into bottom and up sides of a 9-inch pie dish. Bake until crust is fragrant and edges are golden, 12 to 14 minutes. Let cool completely on a wire rack.
For the Pie
  1. Heat oven to 375 degrees F.
  2. Brush the graham cracker pie crust with the lightly beaten egg white, then bake for 5 minutes. Remove from the oven and set aside.
  3. Reduce oven to 350 degrees F.
  4. Meanwhile combine the egg yolks, key lime juice, lime peel, sweetened condensed milk, and sour cream in a medium bowl. Whisk until smooth. Pour into the prepared crust.
  5. Bake for 15 minutes, then remove from oven and let cool to room temp.
  6. Chill in fridge for at least three hours, then serve with whipped cream if desired.