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Friday, December 3, 2010

Christmas2010

Oh Holy Night Religious Christmas Card
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Tuesday, November 16, 2010

Pumpkin Dump Cake

My sis-in-law shared this recipe with me, she got it from our local newspaper. It is delicious! I served it last week when I had a group of friends over for lunch & they all wanted the recipe. It's very easy to make & SO moist.

1 29 oz can pumpkin (I used my fresh pureed pumpkin)
1 can (12 oz.) evaporated milk
3 eggs
1 C sugar
1 tsp salt
1 T cinnamon
1 box yellow cake mix
1 C chopped pecans (I skipped these)
3/4 C melted butter or margarine

Preheat oven to 350 degrees. Mix first six ingredients until well blended, and pour batter into a 9x13 greased pan. Sprinkle cake mix on top, and then cover with pecans. Pour melted butter over top. Bake 50 minutes.
Makes 12 servings.

Friday, October 29, 2010

Broccoli Cheese Soup



I made this soup for supper last night & everyone loved it. I was surprised that the children liked it so well. It was all & they were still wanting more. :)

2 T chopped onion
2 T melted butter
3 T flour
1/2 tsp salt
1/4 tsp pepper
2 C milk
1 C grated white American cheese

2 chicken bouillon cubes added to boiling water to make 2 cups
10 oz. frozen or fresh broccoli

Cook onion and butter until onion is soft. Blend in flour, salt & pepper. Add milk. Heat to boiling. Cook until thick, stirring constantly. Add cheese, stir until melted. In another pan, add bouillon cubes to 2 cups boiling water, add broccoli. Cook until tender. Add broccoli and liquid to cheese mixture. Yield: 5 1/2 cups
NOTE: Broccoli can be processed in blender before adding to soup mixture. (I just chopped it with my food chopper)

Wednesday, October 6, 2010

Cheeseburger Soup

Perfect soup weather is upon us. This is my hubby's favorite! He doesn't usually go crazy over soup but he LOVES this. :) I got the recipe from my dear high school friend, Melissa.

1 lb. ground beef
8 C potatoes, cooked & diced
3/4 C chopped onion
1/2 C flour
1 1/2 C shredded carrots
1 lb. american cheese
1 1/2 C diced celery
3 C milk
2 tsp basil
1 1/2 tsp salt
2 tsp parsley
1/2 tsp pepper
8 T butter
1/2 C sour cream
6 C chicken broth

Brown hamburger & set aside. Saute onion, carrots, celery & parsley in butter until tender. Add potatoes and chicken broth. Thicken with flour. Reduce heat, add hamburger, milk, cheese, salt & pepper. Cook & stir until cheese melts. Blend in sour cream. Remove from heat & serve.
Serves 10-12

Apple Dip

Delicious apple dip, it is so good I could eat it as a dessert, no apples needed. :) It is very rich though. I think I got this from a Taste of Home magazine years ago.

8 oz. cream cheese, softened
1/2 C creamy peanut butter
1/3 C packed brown sugar
1 tsp vanilla
1/2 C miniature marshmallows
1 jar (11 3/4 oz) hot fudge ice cream topping
2 each red & green apples

In a small mixing bowl beat cream cheese, peanut butter, brown sugar & vanilla; stir in marshmallows. Spoon half into a 3 cup bowl, spread with half of the hot fudge topping. Repeat layers. Toss the apples with lemon juice or fruit fresh. Serve immediately with dip.

Philadelphia Cherry Danish Dessert

I got this recipe out of a magazine a long time ago. I think it may have been the food magazine published by Kraft foods. This is a very simple & delicious dessert.

2 cans (8 oz. each) regrigerated crescent dinner rolls, divided
2 tubs (8 oz. each) Philadelphia light cream cheese spread
1 1/2 C powdered sugar, divided
1 egg white
1 tsp vanilla
1 can (21 oz.) cherry pie filling (I used my homemade blueberry pie filling)
1-2 tsp milk

Preheat oven to 350 degrees. Unroll one tube of crescent dough. Place in a greased 9x13 baking pan: press into bottom of pan to form crust, firmly pressing seams together to seal.
Beat cream cheese spread, 3/4 C powdered sugar, egg white & vanilla with electric mixer until well blended. Spread onto crust; cover with pie filling. Unroll remaining can of crescent dough onto large sheet of wax paper. Pat out dough to form 9x13 rectangle, pressing seams together to seal. Invert over pie filling to form top crust, discard wax paper.
Bake 30-35 minutes or until golden brown. Cool at least 20 min. Gradually add milk to remaining 3/4 C sugar, beating until well blended and thick. Drizzle over warm dessert. Cut into 24 rectangles to serve. Store leftover dessert in refrigerator.
Makes 24 servings.

Wednesday, September 29, 2010

Easy Angel Food Cake Dessert

I got this recipe from a friend at the weight loss group I attend. It's a great "light" dessert & so tasty.

1 box angel food cake mix
1 8 oz. pkg. cream cheese
1/2 C fruit preserves (any flavor)
2-2 1/2 C Cool whip

Make cake according to box directions.

In a small bowl, mix preserves into softened cream cheese; beat at medium speed with electric mixer until smooth & creamy, about 1 minute.

Slice cake horizontally into 3 layers. Spread the preserves/cream cheese mixture between the layers.

Frost the top and sides of the cake with the Cool Whip. Refrigerate at least 3 hours before serving.

Thursday, September 23, 2010

Triple Chocolate Mess

I got this recipe from an online friend & it doesn't get much easier than this & it is oh, so good!
This is a crockpot recipe.

Spray crockpot with nonstick spray.

Combine the following in crockpot:
1 pkg chocolate cake mix
1 pint sour cream
1 pkg. instant chocolate pudding mix
1 (6 oz.) pkg. chocolate chips
3/4 C oil
4 eggs
1 C water
Stir & cook on low 6-8 hours (try not to lift the lid!)

Serve warm with ice cream. It's like a hot fudge brownie sundae!!

Monday, September 20, 2010

Frosted Pumpkin Bars

If I remember correctly I got this recipe from my hubby's cousin quite a few years ago. These bars are SO moist! I love them-perfect for this time of year.

4 eggs
1 C oil
2 C sugar
1 C pumpkin
1/2 tsp salt
2 tsp cinnamon
1 tsp soda
1 tsp baking powder
2 C flour

Mix ingredients and pour into greased and powdered 10x15 bar pan. Bake @ 350 degrees for 20-25 minutes.

Frosting:

3 oz. cream cheese
6 T butter
3/4 lb. powdered sugar
1 tsp vanilla
1 tsp milk (or more)
Mix frosting ingredients and spread on warm bars.

Let cool & cut into bars. Store in refrigerator.

Thursday, September 16, 2010

Frosted Fudge Brownies

I got this recipe from a former neighbor. I bought some at their bake sale & then asked for the recipe. They are so moist & yummy!

1 C plus 3 T butter or margarine
3/4 C baking cocoa
4 eggs
2 C sugar
1 1/2 C flour
1 tsp baking powder
1 tsp salt
1 tsp vanilla

In a saucepan, melt butter. Remove from heat. Stir in cocoa; cool. In a mixing bowl, beat eggs and sugar. Combine flour, baking powder & salt; gradually add to egg mixture. Stir in vanilla & the cooled chocolate mixture; mix well. Spread into a greased 9x13 pan. Bake at 350 degrees for 25-28 min.

Frosting:
6 T butter or margarine, softened
2 2/3 C confectioner's sugar
1/2 C cocoa
1 tsp vanilla
1/4-1/3 C milk

In a mixing bowl, cream butter, confectioner's sugar, cocoa & vanilla. Add enough milk until frosting achieves spreading consistency. Spread over brownies.

Wednesday, September 15, 2010

Chocolate Whoopie Pies

This is a good, ol' Lancaster County recipe. :) Love whoopie pies!

2 C sugar
1 C regular Crisco
Cream together, then add:
2 egg yolks, beaten
1 C sour milk (mix 1 T vinegar w/ milk)
2 tsp vanilla
4 C flour
1 C cocoa
2 tsp salt
Dissolve 2 tsp soda in 1 C hot water and add to mixture. Drop by teaspoonfuls on greased cookie sheets and bake at 350 degrees for 12 minutes. Cool & spread your favorite frosting on the flat side of 1 cookie & then place another cookie on top & you have a whoopie pie. :)

Monday, September 13, 2010

Appetizer Stuffed Peppers

My sister brought these when I had my family for supper & they are delicious. I made them when we had some friends over & they loved them too.

8 oz. cream cheese,softened
1 C shredded cheddar cheese
1/2 tsp garlic powder
1/2 C cooked bacon (I used real bacon bits)
16 banana peppers (or hot peppers), cut in half & seeded
1-2 C Italian bread crumbs

Mix first 3 ingredients, then stir in bacon. Spread mixture on each pepper half. Sprinkle with bread crumbs. Bake at 300 degrees for 35 minutes.
Yummy!

Monday, September 6, 2010

Barbecued Green Beans (to can)

This recipe is the best way to preserve green beans. (in my opinion:)) They have lots of flavor & are so convenient to just heat up whenever you need them.

16 slices bacon, fried
1 onion, chopped
3 1/2 C ketchup (2 20 oz. bottles)
1/2 C mustard
2 C brown sugar
2 tsp salt
7 quarts green beans

Mix all ingredients together & put in jars. Process for 3 hours in hot water or 25 min. in pressure canner.

Chocolate Chip Blondies

This is one of the easiest bar recipes I've ever made. They taste like chocolate chip cookies & take much less time than making cookies.

1 1/2 C packed brown sugar
1 C butter (no substitutes), melted
2 eggs, beaten
1 tsp. vanilla
1 1/2 C flour
1/2 tsp baking powder
1/2 tsp salt
1 C chocolate chips

In large mixing bowl combine brown sugar, butter, eggs & vanilla beat just until blended. Combine flour, baking powder & salt; add to brown sugar mixture. Stir in chocolate chips. Spread into greased 9x13 pan. Bake at 350 degrees for 18-20 minutes or until toothpick inserted in center comes out clean. Cool & cut into bars.

Thursday, September 2, 2010

Taco Dip

I've had many different taco dips throughout the years but this is one of my favorites! The recipe came from one of my hubby's coworkers.

1 lb. velveeta cheese
1 lb. ground beef, fried in onion & salt-drain
1 jar salsa
8 oz cream cheese, cubed
1 can refried beans
1 pkg. taco seasoning

Stir ingredients together and simmer in crockpot for 3-4 hours on low. Serve with tortilla chips.

Tuesday, August 31, 2010

Dairy Casserole (or Corn Casserole)

This apparently is a PA Dutch casserole since it's quite common around here but most of my friends from out of the area never had it. It is one of my quick & easy casseroles I often use when short on time. It is SO good!

1 lb. ground beef, fry & drain
1 pt. corn
1 C uncooked macaroni-cook before adding
1 8 oz. pkg. cream cheese, diced
1 can cream of mushroom soup
1 C milk
salt & pepper to taste
Mix all together & put in large casserole dish. Bake at 350 degrees for 30 min. Stir well before serving.

Zesty Red Potatoes

I believe I got this recipe from Taste of Home or Quick Cooking. It is very easy-the red pepper adds great flavor to the potatoes. Great way to use up your potatoes from your garden.

6 medium red potatoes, halved & thinly sliced
1 small onion, halved & thinly sliced
1/2 C butter, melted
1/2 tsp crushed red pepper flakes
salt to taste

Arrange potatoes & onions in an ungreased 9 in. square pan. Combine butter, pepper flakes & salt; drizzle over potatoes & onion. Cover & bake at 400 degrees for 25 min. Uncover & bake 15-20 min. longer or until potatoes are tender.

Skillet Spaghetti

I got this recipe from my mother-in-law. Hubby isn't fond of spaghetti but he loves this.

1 lb. ground beef
1/4 C chopped onion
5 C tomato juice
3/4 C ketchup
1 1/2 tsp chili powder
1 tsp garlic salt (or powder)
1 tsp salt
1 1/2 tsp oregano
1/2 tsp pepper
1/4 C brown sugar
8 oz. (I usually use 10-12 oz.)

In a large skillet, cook ground beef & onions until browned. Pour off fat. Except for pasta, add remaining ingredients and bring to a boil. Add pasta & simmer until tender, about 20 minutes.

Monday, August 30, 2010

Crockpot Baby Back Ribs

This is the best way to make ribs- so easy & the meat just falls off the bones. The flavor is fabulous! I got this recipe from my dear friend, Wendi! Thanks girl!

1/4 C spicy chili rub (recipe below)
1/4 C dark brown sugar
4 racks (1 lb each) baby back ribs (I use any ribs that are on sale, often it is boneless ribs)
1/4 C barbecue sauce

Mix spicy blend & brown sugar; rub on ribs. Curl racks, meaty side out; stand upright on thick ends in 5-6 quart slow cooker. Cover and cook on low for 7-8 hours or on high for 3-3 1/2 hours, or until meat is very tender. Doing them slow is best. (IMO)
Remove ribs to cutting board, let rest for 5 min. and brush with barbecue sauce.

Spicy Chili Rub

1 T ground black pepper
1 T ground white pepper (I use black pepper)
2 tsp cayenne pepper
2 T chili powder
2 T ground cumin
2 T dark brown sugar
1 T ground oregano
4 T paprika
2 T salt
1 T sugar
Mix & store in regrigerator.
Makes 1 cup.

Pumpkin Apple Streusel Muffins

I made these for the first time last year. I had some ladies over for brunch & served these & they loved them.

2 1/2 C flour
2 C sugar
1 T pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
2 eggs, lightly beaten
1 C pumpkin
1/2 C vegetable oil
2 C peeled, finely chopped apples

STREUSEL TOPPING:

2 T flour
1/2 tsp cinnamon
1/4 C sugar

TOPPING: Combine in small bowl. Cut in 4 tsp butter until mixture is crumbly.
MUFFINS: In a large bowl, combine first 5 ingredients; set aside. In a medium bowl, combine eggs, pumpkin and oil. Add liquid ingredients to dry ingredients; stir just until moistened. Stir in apples. Spoon batter into greased or paper lined muffin pans, filling 3/4 full. Sprinkle with streusel topping over batter. Bake at 350 degrees for 35-40 min. or until toothpick inserted in muffin comes out clean.

Hearty Maple Beans

These beans are great to put in the crockpot for a cookout.

6 bacon strips, diced
1/2 lb. fully cooked kielbasa or sausage, sliced
1/2 C chopped onion
1 can (16 oz) baked beans
1 can (16 oz) kidney beans, rinsed & drained
1 can (15 1/2 oz) butter beans, rinsed & drained
1/2 C maple syrup
3 T vinegar
3 T prepared mustard
3 T ketchup

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon & place on paper towels. Drain, reserving 1 T drippings. In the drippings, cook the sausage & onions over medium heat until sausage is lightly browned. Stir in the bacon & remaining ingredients. Transfer to an ungreased baking dish. Bake uncovered at 350 degrees for 25-30 min. or until bubbly. Makes 8 servings.

Chocolate Shoofly Pie

I never had or heard of Chocolate Shoofly pie until I met my husband-it is his favorite kind of pie, so I decided I better learn to make it. I got the recipe from his mom. It is quite simple to make.

Note: This recipe makes 4 pies!!

Cream together:

2 C brown sugar
1 C butter flavored Crisco
2 eggs
4 T cocoa

Then add:
2 C molasses
2 C hot water
2 tsp soda
2 tsp vanilla
1/4 tsp salt
1/2 tsp cinnamon
4 1/2-5 C flour

Chocolate Pudding:

2 C sugar
2 T cornstarch
2 T flour
3 T cocoa
2 C water
2 eggs (beaten)
1 tsp vanilla
2 T butter

Mix first 6 ingredients in saucepan & cook until thickened, then stir in vanilla & butter until melted. Pour in bottom of 4 pie crusts. Then pour other mixture on top of pudding. Bake at 350 degrees for 40 min. or until done.
Makes 4 pies.

Thursday, August 26, 2010

Ham Roll-ups

A friend of mine served this when she had a group of friends over for supper. It is delicious & very easy to make. Kinda like having a Thanksgiving meal in one pan. :)

6-8 slices bread, cubed
4 eggs
2-3 C milk
Mix together.

Simmer the following:
1/4 C butter
3/4 C celery, chopped
1/4 tsp salt
1/4 tsp pepper
1 onion, chopped
Add 1/4 C water with saffron into this.

Mix everything together and bake in a 9x13 pan. Bake at 350 degrees for 30 min. When cool cut into 20 strips. Place slice of swiss cheese on a slice of turkey ham and filling strip on top. Roll up, place in pan, seam side down. Pour any kind of gravy over the wraps & bake at 350 degrees for 30 minutes or until heated through.

Pizza Hut Dough

I first had pizza made with this dough at a friend's house several years ago. It was one of the BEST homemade pizzas I've ever had.

2 T yeast
2 tsp sugar
2/3 C warm water

Mix together & let set for 5 min. till bubbly.

_____________________________________

2 C cold water
3 T oil
2 T sugar
1 T salt
1/2 tsp oregano
1/4 tsp garlic salt
3 C flour

Beat in mixer until smooth. Beat in yeast mixture. Add about 5 C flour & work in. Let rise until double. Oil pan generously. Let rise in pan 10-15 min. (I usually make 2 bar pans & 1 round) Bake at 375-400 degrees for 15-20 minutes.

Wednesday, August 25, 2010

Colorful Grilled Veggies

These are so good & perfect to serve with a good grilled steak! They smell so wonderful & taste even better.

10 cherry tomatoes, halved
2 celery ribs, thinly sliced (I often skip these)
1 med. green pepper, sliced
1 med. red pepper, sliced
1 med. red onion, sliced & separated into rings
1 C sliced mushrooms
1 T red wine vinegar or cider vinegar
1 T olive oil
1 tsp lemon juice
1 garlic clove, minced
1 tsp dried basil
1/2 tsp salt
1/2 tsp pepper

Divide the vegetables between 2 pieces of aluminum foil (about 18 in. square). In a small bowl combine the remaining ingredients, drizzle over veggies. Fold foil around the veggies & seal tightly. Grill, covered over medium heat for 10-15 minutes or until veggies are crisp-tender. Yield: 6 servings

Tuesday, August 24, 2010

Cheesy Mexican Chicken

I got this recipe from a co-worker when I still worked at a daycare & it is so simple but very good. My children love it & so does hubby.

6 boneless, skinless chicken breasts (I use boneless, skinless chicken tenders, enough to fill up the dish)
1 can (10 3/4 oz.) cream of chicken soup
1 pkg. (8 oz.) shredded cheddar cheese, divided
1/2 C milk
1 pkg. (1 1/4 oz.) taco seasoning mix
3 C corn chips, crushed

Place chicken in 9x13 baking dish.
Mix soup, 1 1/2 C shredded cheddar cheese, milk & seasoning mix. Spoon over chicken. Top with chips; cover.
Bake at 375 degrees for 30 min. Remove cover; top with remaining cheese. Bake uncovered 10 min. or until cheese is melted. Serve with rice. I usually stir it all together with the cooked rice and make a casserole type thing. :)

Lazy Lasagna or Crockpot Lasagna

This is a very simple & easy way to make "lasagna". It is SO good!

1 1/2-2 lb. ground beef
1 jar spaghetti sauce
velveeta cheese (shredded)
1 16 oz. bag wide egg noodles
1 stick margarine or butter
1 16 oz. bag shredded mozzarella

Fry meat. Cook noodles; drain & stir in butter until melted. Layer in crockpot; start with sauce, hamburger, noodles, velveeta. Layer to fill & then top with mozzarella. Cook on low for 4 hours.

Monday, August 23, 2010

Tandykakes

I got this recipe from my sister-in-law. They are so yummy & so much better than Tastycakes. :)



4 eggs, beat until thick

2 C sugar

~Beat well~



Then mix in the following:



1 C milk

1 tsp. vanilla

2 C flour

2 tsp baking powder

pinch of salt

Mix well. & spread in a greased jelly roll pan (13x15) and bake at 350 degrees for 15-20 min. While hot spread with 1 1/2 C peanut butter. Cool or freeze until peanut butter is hard then melt 1 1/2 C chocolate chips with 1/4 -1/2 C margarine or butter. Spread over peanut butter. When set, cut into squares.

Barbecue Chicken Sauce

My hubby makes some of the best chicken bbq I've ever had and this is his recipe for the sauce. It is enough for 80 lb. of chicken thighs.

1 C water
2 C vinegar
2 lb. butter
1/4 C salt
1/4 oz. worcestershire sauce
Combine all ingredients in saucepan & bring to a boil. Spread on chicken on outdoor grill. (Charcoal gives it a much better flavor than a gas grill) Spread on chicken each time you turn the chicken.

Then mix the following in a bowl (I usually double this portion)
2 tsp chili powder
1 tsp dry mustard
1/2 tsp pepper
2 T paprika
4 T brown sugar
6 T ketchup
2 T lemon juice

Mix together & stir in with the butter sauce (above) and use on chicken in the last 1/2 hour of grilling.

Thursday, August 12, 2010

Chunky Pizza/Spaghetti Sauce (to can)

This is the best spaghetti sauce I have ever had. I got the recipe from a friend several years ago. I stopped in at her house when she was making it & it smelled SO wonderful I had to have the recipe. I've been making it ever since & everyone that I serve it to or give a jar to loves it.

1/2 bushel tomatoes
3 lb. onions, chopped
3-5 hot peppers, chopped (remove seeds)
6 bay leaves
1 red pepper, chopped
1 green pepper, chopped
2 C vegetable oil
2 C vinegar
4 12 oz. cans tomato paste
1 1/2 C sugar
4 tsp. paprika
4 T basil
1 tsp black pepper
1/2 C salt
4 T oregano
1 tsp minced garlic
1 tsp red pepper
4-8 (I use 10-12) heaping T cornstarch, to thicken as desired

Cook & juice tomatoes. Chop onions & peppers & saute until soft. Add to juice. Add oil, vinegar & tomato paste. Mix together sugar, spices & cornstarch. Add to juice mixture. Cook until thick. Ladle into jars & cold pack 5-10 minutes. Yield: 26 pints

Wednesday, August 11, 2010

Fresh Peach Salsa

I had this at a friend's house Saturday evening & it was absolutely wonderful. Hoping to make it for the weekend.

4-6 medium tomatoes, diced
4-6 peaches, diced
1 large red onion, diced
1 large green pepper, diced
2 jalapeno peppers, chopped
2-3 chili peppers, chopped
juice from 1 lime
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp salt

You can adjust the heat by adding or taking away the jalapeno peppers or spices. Flavor is best if you wait 24 hrs. before eating.

Peach Danish (to can)


I got this recipe from a friend & I had some minor issues when I first made it but I think I figured it all out now & it turned out okay. It is delicious by itself or you can make a thickened fruit salad with it by adding pinapples, grapes & any other fruit you desire.

4 packs orange kool aid
7 quarts of water
5 C sugar
Mix in large saucepan & heat to boil. Boil until kool aid & sugar is dissolved. Thicken with 3 1/4 C Thermflo or Clear Jel (cook type) (Do NOT use instant clear jel!!) and 4 C water.
Stir in with kool aid mixture.
Then add 2 C orange, peach or apricot jello (I used 1/2 orange & 1/2 peach)
Mix 10 quarts of sliced or diced peaches with 1/3 C lemon juice then add to above mixture.
Put in canning jars & seal with lid & ring. Put in canner before water boils & then bring to boiling & boil 1 minute. Turn burner off & let set in canner for 15 minutes & then remove jars.

Wednesday, August 4, 2010

Mini Cheesecakes

I've been making these for years. They are very simple & my children love to help by putting the wafers in the bottom of the cupcake papers. :)

Vanilla wafers
3 (8 oz. each) cream cheese
3 eggs
3/4 C sugar
1 tsp vanilla
Cherry pie filling(or any flavor)

Place wafers, flat side to bottom in mini or large cupcake papers in muffin pan. Beat together cream cheese, eggs, sugar and vanilla until blended. Fill papers 2/3 full with mixture. Bake at 350 degrees for about 15 minutes. Remove from the oven and let stand 15 minutes to cool. Top with pie filling. Refrigerate 1 hour before serving. Makes 24 large cupcakes. Store in refrigerator.

Fresh Salsa

I've had this recipe for so long, I don't remember where I got it. But it is so delicious made with fresh veggies from the garden. It's not a real spicy salsa like canned salsa can be but it is still full of flavor.

3 lg. tomatoes- diced
1 can chopped green chilies (sometimes I substitute fresh jalapeno peppers)
1/2 C chopped onion
1/4 tsp salt
1/2 tsp oregano
1/8 tsp pepper
2 T lemon juice

Mix well and refrigerate several hours before serving.

Thursday, July 29, 2010

Double Chocolate Crumble Bars

I remember having these bars often at youth get togethers when I was a teenager but never made them myself until after I was married. Just about everytime I take them somewhere, someone asks for the recipe. They are perfect for peanut butter & chocolate lovers like me. :)

1/2 C margarine or butter
3/4 C sugar
2 eggs
1 tsp. vanilla
3/4 C flour
2 T cocoa
1/4 tsp. baking powder
2 C mini marshmallows
1 (6 oz.) package chocolate chips
1 C peanut butter
1 1/2 C crispy rice

Cream together margarine and sugar. Add eggs and vanilla, mixing well. Add flour, cocoa and baking powder. Spread in a greased 9 x 13 inch pan and bake at 350 degrees for 15 min. Remove from oven and sprinkle marshmallows over top. Return to oven for 3 minutes. In large saucepan, melt chocolate with peanut butter. Add crispy rice cereal and spread over top of baked mixture. Refrigerate or put in cool place. Cut into bars.

Wake-Up Casserole

I got this recipe from my friend, Elaine & it is a great quick & easy breakfast casserole. We also enjoyed it for supper one evening.

8 frozen hashbrown patties
4 C cheddar cheese, shredded
1 lb. cubed ham (I used chipped ham from the deli)
1/2 tsp. ground mustard
12 eggs
1 C milk
1/2 tsp. salt

Place hashbrown patties in a single layer in a greased 9 x 13 in. pan. Sprinkle with cheese and ham. In a bowl, beat eggs, milk, salt and mustard. Pour over ham. Cover and bake at 350 degrees for 1 hour. Uncover and bake 15 min. longer or until edges are golden brown and a knife inserted near the center comes out clean.

Wednesday, July 21, 2010

Weeknight Lasagna Toss

I got this recipe from my friend, Rosa. It is so simple & tastes just like lasagna without all the work. :)

1 lb. ground beef
2 green bell peppers chopped (used 1/2 of a pepper)
3 cloves garlic minced
26 oz. jar spaghetti sauce
1 2/3 C water (I used 3 1/2 C)
1/4 C italian dressing
12 oven ready lasagna noodles broken into fourths (I used regular lasagna noodles)
1 C shredded mozzarella cheese
1 C ricotta cheese (I used cottage cheese)

Brown beef, drain. Stir in peppers and next 4 ingredients. Bring to a boil, add noodles, stir and cover. Cook 20 min. or until noodles are soft. Remove from heat. Stir in Ricotta cheese. Sprinkle with mozzarella. Cover and let stand for 5 min.

Hot Pickle Mix (to can)



I found this recipe online at http://www.lesleycooks.com/. I wanted a recipe that would use up some of the pickles I had in my garden. This recipe is simple & it tastes great. I did not add as many jalapeno peppers as it tells you to (I only put 1/4- 1/2 jalapeno in each jar) & I used sweet yellow peppers instead of hot yellow peppers.




4 C sliced pickles
2 C cauliflowerettes
1 green pepper, cut into strips
1 red pepper, cut into strips
1 C sliced carrots
1 C onions, chopped
8 1/2 C water, divided
2/3 C pickling salt
3 C hot yellow peppers, cut into 1 1/2 in. pieces
8 1/2 C white vinegar
3/4 C granulated sugar
2 T prepared horseradish
1 large garlic clove
8 jalapeno peppers, halved and seeded
Combine pickles, cauliflower, red & green peppers, carrots, and onions. Dissolve salt in 7 cups water. Pour salt water mixture over vegetables; let sit 1 hour.
Drain vegetables; rinse well & drain thoroughly.
Add hot yellow peppers & mix well.
Combine remaining ingredients, except jalapeno peppers in a large stainless steel saucepan. Bring to a boil; boil gently 15 min.
Remove garlic.
Pack vegetables and 1-3 jalapenos in pint jar to within 3/4 in. of top rim.
Add hot liquid to cover vegetables to within 1/2 in. of top rim.
Place lid & ring on jar and place jars in canner.
Cover canner; return water to a boil. Boil for 10 minutes. Remove jars. Cool undisturbed for 24 hours before moving.
*Note- wear gloves when handling hot peppers.
Makes about 3 pints.

Sweet peppers (to can)


I just got this recipe from my sister & I canned them today. Haven't tasted them yet but I've heard rave reviews from my sis & sis in law about them. Can't wait to try them.
My sister uses green bell peppers, I used sweet peppers because that is what I have extra of in my garden.

Slice peppers and pack in pint jars. Add 1/2 tsp. salt & 1/4 tsp. oil to each pint jar.

Liquid:
2 C vinegar
3 C sugar
3 C water
Heat together & pour over peppers in jars.

Can for 5 min. in boiling water.

Monday, July 12, 2010

Bar-B-Q Ham Sandwiches

Love this recipe for a quick & delicious meal, perfect for summer.

1 lb. chipped ham
1 C ketchup
3 T brown sugar
2 T dark jelly
1 tsp mustard
1/2 tsp paprika
1/4 C water

Boil together and put in hamburger buns. You can also put in crockpot to boil.

Cheeseroni

My family is a huge fan of this casserole. It is simple but oh, so yummy!

2 C macaroni
1 lb. ground beef or sausage or mixture of both (I like the sausage the best but don't always have that on hand)
1 can tomato soup
1 can mushroom soup - do NOT dilute soups
1 green pepper, diced
2 C cubed or grated cheddar cheese
1- 3 oz. can french-fried onions

Cook macaroni as appropriate for casserole. Drain. In large skillet brown meat with your favorite seasonings. (I like chopped onion, oregano, basil & italian seasoning for an Italian taste) Add soups, green pepper & cooked macaroni and mix. Place half the mixture in greased 2 1/2 quart casserole. Sprinkle with half the cheese and half of the onions. Top with remaining macaroni mixture and cheese. Bake at 350 degrees for 25 minutes. Top with remaining onions and bake 5 minutes longer.
Makes 6-8 servings.

Banana Pickles (to can)


I've been enjoying banana pickles for as long as I can remember. My grandma & aunts & mom often canned these & this is the first year I've done them so we'll see if they're as good as my grandma's. :)


Cucumbers (choose cukes as long as quart jar)

2 C vinegar

1 C water

5 C sugar

1 tsp dry mustard

1 tsp celery seed

1 tsp turmeric

1 tsp salt


Peel cucumbers. Slice in quarters lengthwise. Place in wide-mouth quart canning jars. Mix remaining ingredients in kettle & bring to a boil. Fill jars. Cold pack 10 minutes.

NOTE: These pickles look like bananas in the jars.

Monday, July 5, 2010

Peanut Butter Cup Pie

My sister often makes this pie & I've been wanting to try it & finally had the chance last week & it was delicious & perfect for the warm weather we're having.

1 pkg. (8 oz.) cream cheese, softened
1/2 C plus 1 T creamy peanut butter, divided
1 C cold milk
1 pkg. (3.4 oz.) vanilla flavor instant pudding
2 1/2 C thawed whipped topping, divided
1 oreo pie crust (6 oz.)
3 squares Baker's semi-sweet chocolate

Beat cream cheese and 1/2 cup peanut butter until well blended. Add milk & dry pudding mix; beat 2 minutes. Whisk in 1 cup whipped topping; spoon into crust. Refrigerate until ready to use. Meanwhile, microwave remaining whipped topping and chocolate in microwavable bowl for 1 1/2-2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely. Spread chocolate mixture over pudding layer in crust. Microwave remaining peanut butter in microwavable bowl for 30 seconds; stir. Drizzle over pie. Refrigerate 4 hours or until firm.

Wednesday, June 30, 2010

Zucchini Relish

This is a great way to use up all that zucchini from your garden. It is very easy to make & is great on hamburgers & hot dogs.

6 C shredded zucchini
2 C chopped onions
1 red pepper, chopped
1 green pepper, chopped
2 1/2 tsp. salt
1 1/4 C vinegar
2 1/2 C sugar
2 tsp. clear jell
1/2 tsp. tumeric
1 1/2 tsp. dry mustard
3/4 tsp. celery seed
1/4 tsp. nutmeg
1/4 tsp. pepper

Mix zucchini, onions, peppers and salt. Let set overnight. Boil together remaining ingredients. Add zucchini mixture. Cook 14 minutes, then put in jars and seal.

Applesauce Jello Salad

A friend of mine brought this salad with a meal after I had a baby & we all loved it, including the children & she told me it's very simple...perfect, I like good & simple stuff. :)

3 oz. any flavor jello
3/4 C boiling water
1 C ice water
1 C applesauce

Dissolve jello in boiling water, then add ice water. Stir until ice is melted and then stir in applesauce. Refrigerate until set.

Tuesday, June 29, 2010

Hamburger & Noodle Casserole

I received this recipe from my husband's cousin a few years ago when we had a recipe exchange. It is simple & different from most hamburger noodle casserole because of the mayo-adds a different taste to it.

1 lb. ground beef, fried
3 eggs
3/4 C ketchup
3/4 C milk
1/2 C onions (fry with meat)

Mix the following together:
8 oz. cooked macaroni
8 tsp. mustard
1 C mayonnaise

Put macaroni mixture in a greased 9x13 pan. Put hamburger mixture on top of macaroni. Add 1 cup shredded cheddar cheese the last 10 minutes of baking.
Bake at 375 degrees for 30-40 minutes.

Saturday, June 26, 2010

Chickenetti

Great & simple chicken casserole!

1 lb. spaghetti, broken into 2 in. pieces
3-4 C chicken (approx. 4 legs, cooked)
1 can cream of mushroom soup
1 can cream of chicken soup
2 1/2 C chicken broth
1/4 tsp pepper
1 onion, grated
3/4 lb. Velveeta cheese

Cook spaghetti until tender. While spaghetti is cooking, combine cooked chicken and remaining ingredients. When spaghetti is cooked, drain and stir into the chicken mixture. Bake at 350 degrees for 1 hour.

Friday, June 25, 2010

Canned Hot Peppers


My cousin wanted a recipe for hot peppers so I thought I would just share the recipe on here in case anyone else would like to have it. These are great to eat with subs or sandwiches. So good!

Whole hot peppers
1 C vegetable oil (I used olive oil)
1 qt. vinegar
3 C water
1/4 C salt
Garlic cloves
Oregano

Wash peppers. Cut slits into sides and pack into jars. To each pint add 1 garlic clove and 1 tsp. oregano on top. Combine oil, vinegar, water and salt. Bring to a boil and pour over peppers. Seal jars and process in boiling water for 5 minutes. Let in jars for 6 weeks before serving.
Yield: 6-8 pints

Wednesday, June 23, 2010

Innkeeper's Pie

I got this recipe from a former coworker, Jane. It is very simple & delicious! And most people have never heard of it so it's great if you want to take something different & unusual to your next potluck. :)

2/3 C sugar
1/3 C cocoa
1 C water
1/3 C butter
1 1/2 tsp. vanilla

Stir first 3 ingredients in saucepan. Heat to boiling. Boil for 1 min. Remove from heat and add butter & vanilla. Stir until butter melts. Set aside.

Batter ingredients:

3/4 C sugar
1 C flour
1 tsp. baking powder
1/2 tsp. salt
1/4 C shortening
1/2 C milk
1 egg, beaten

Beat first 6 ingredients then add egg and mix. Put mixture in 10 in. pie crust. Spoon chocolate mixture over batter.
Bake at 350 degrees for 55-60 minutes.
Yield: 1 pie

Sunday, June 20, 2010

Enchilada Casser-ole!

I got this recipe a long time ago from my friend, Rosa and finally tried it for the first time last week & we LOVED it! Great flavor and very easy to make.

1 lb. ground beef
1 onion, chopped
2 C salsa
1 can(15 oz) black beans drained & rinsed
1/4 C italian salad dressing
2 T taco seasoning
1/4 tsp cumin
6 flour tortillas
3/4 C sour cream
1 C shredded mexican cheese (I used monterey jack)
1 C shredded lettuce
tomato
cilantro

Brown beef & onion. Drain. Stir in salsa, beans, dressing, taco seasoning and cumin. Place 3 tortillas in a 2 qt. greased baking dish. Layer with 1/2 meat mixture, sour cream and cheese. Repeat layers. Cover and bake at 400 degrees for 25 min. Uncover, bake 5-10 min. longer or until heated through. Let stand 5 min. before topping with lettuce, tomato & cilantro. (I skipped these ingredients)

Tuesday, June 15, 2010

Mary's Potato Salad

I got this recipe from my good friend, Linda. It is the BEST potato salad I have ever had.

12 C potatoes, cooked & shredded
12 eggs (hard boiled & chopped)
1 1/2 C chopped onion
1 1/2 C chopped celery
3 C mayonnaise
3 T vinegar
3 T mustard
4 tsp. salt
2 C sugar
1/2 C milk

Cook & shred potatoes, cool. Put potatoes, eggs, onion & celery in large bowl. Mix rest of ingredients and pour over potatoes. Shredded carrots can also be added. It is important that potatoes are shredded rather than cubed.

Peanut Butter Apple Dip

I think I got this recipe out of a Taste of Home magazine several years ago. It is soooo good but then again I like anything that has peanut butter & chocolate together. :) It is quite rich so this amount goes far.

1 pkg. (8 oz.) cream cheese, softened
1/2 C creamy peanut butter
1/3 C packed brown sugar
1 tsp vanilla
1/2 C miniature marshmallows
1 jar (11 3/4 oz.) hot fudge ice cream topping
2 each red and green apples (I use more apples)

In a small mixing bowl, beat the cream cheese, peanut butter, brown sugar and vanilla; stir in marshmallows. Spoon half into a 3 cup bowl; spread with half of the hot fudge topping. Repeat layers. Toss apples with lemon juice or fruit fresh. Serve immediately with dip.

Thursday, June 10, 2010

Poor Man's Filet Mignon

Been making this recipe for years, was in a cookbook that we got for a wedding gift. We had it these last night for supper with sour cream mashed potatoes & mixed veggies.

2 lb. ground beef
4 slices bread, crumbled
2 eggs, beaten
1/2 C milk
2 tsp. salt
1 T minced onion
2 tsp celery flakes
18 oz. smoke flavored barbecue sauce
12 slices uncooked bacon

Combine the first 8 ingredients and 2 tablespoons barbecue sauce. Form into 12 thick patties. Wrap a slice of bacon around each patty and secure with a toothpick. Put in 9x13 baking pan and bake @ 350 degrees for 50-60 min. Baste frequently with remaining barbecue sauce the last 30 minutes.

Wednesday, June 9, 2010

Buffet Potatoes

Quick & easy way to make potatoes & very tasty too. I got this recipe from Dan's cousin when we had a recipe exchange several years ago.

8 medium potatoes, cut as for french fries and place in greased 9x13 pan.

Dot with 6 T butter, sprinkle with salt, pepper, 2 T parsley, 1 C shredded cheddar cheese

Pour 1 C milk over all. Cover and bake at 325 degrees for 50-60 minutes.

Ham & Cheese Sandwich Sticky Buns

This recipe is great for an appetizer or use it for a meal and use hamburger rolls instead of the party size rolls. Simple & oh, so yummy!

1 C butter
1/3 C brown sugar
2 T worcestershire sauce
2 T mustard
24 party size rolls
1/2 lb. sliced ham
1 lb. sliced cheese- american or swiss

Slice rolls in 1/2 and place bottoms in greased 9x13 pan. Layer cheese, ham, cheese and top with roll tops. Heat to a boil and boil for 2 min. Immediately pour over rolls. Bake 20 min. @ 350 degrees. Can be refrigerated for several hours before baking.

Hoagie Spread

This is a great food for a finger food night or a light lunch/supper. I got the recipe from a good friend of mine, Marlene. It's perfect for hot summer days.

1/4 lb. provolone cheese, sliced
1/4 lb. white american cheese, sliced
1/4 lb. ham, sliced
1/4 lb. hard salami, sliced
1/4 lb. mince bologna, sliced

Cut meat & cheese in small dices.

1/4 head lettuce, shredded
1 C chopped tomato
2 T chopped onion
3 T mayonnaise
2 T sour cream

Mix all ingredients together and put in large serving dish and sprinkle with oregano. Serve with small pieces of bread. Tastes like a sub. Yum!!

Wednesday, June 2, 2010

Taco Salad

A friend brought this taco salad for supper after the birth of one of my children (sorry don't remember which one :) ) I had never had taco salad that had all the ingredients mixed together, we always layered the items but this was yummy & oh so easy to make.

Taco Salad

1 head lettuce, shredded
2-3 tomatoes, diced
1/2-1 C chopped onion
8 oz. bottle thousand island or western dressing
1 lb. ground beef
1 pkg. dry taco seasoning
8 oz. shredded cheddar cheese
6 oz. pkg. nacho cheese doritoes, crumbled

In a large bowl combine lettuce, tomatoes, onion & salad dressing. Brown ground beef. Drain excess fat. Stir in taco seasoning & cool. Fold ground beef and cheese into salad. Immediately before serving, add taco chips and mix well.

Saturday, May 29, 2010

Strawberry Cheesecake Torte

I first had this scrumptious dessert when a lady that was hostess at our church served it for Sunday dinner at their house. It was fabulous, so I asked her for the recipe. She said she got it out of Light & Tasty.

1 pk. (16 oz) angel food cake mix
1 T 10x sugar
1 pkg (.3 oz.) sugar free strawberry jello
1/2 C boiling water
1/4 C seedless strawberry jam
1 pkg (8 oz) reduced fat cream cheese, cubed
1/3 C fat free milk
2 T lemon juice
3 C reduced fat whipped topping
1 pkg (3.4 oz) instant cheesecake or vanilla pudding mix
1 C sliced fresh strawberries
1 kiwi, peeled, halved & sliced
1/2 tsp grated lemon peel

Line 15"x10"x1" baking pan with ungreased parchment paper. Prepare cake mix according to directions. Spread batter evenly in pan. Bake at 350 degrees for 24-26 min. or until top is lightly browned. Sprinkle 10x sugar over a waxed paper lined baking sheet. Immediately invert cake onto baking sheet. Gently peel off parchment paper. Cool completely.
Dissolve gelatin in boiling water. Stir in jam until melted. With a fork poke cake at 1/2 inch intervals. Brush with gelatin mixture. Chill for 10 min. In a bowl, beat cream cheese, milk & lemon juice. Add whipped topping & pudding mix; whisk well. Reserve 1 cup. Place remaining mixture in a pastry bag with a large star tip.
Trim edges of cake. Cut widthwise into 3 equal rectangles. Place 1 on serving plate. Spread 1/2 cup reserved pudding mixture in center. Pipe pudding mixture around top edge of cake. Repeat with second layer. Top with remaining cake layer. Pipe pudding mixture along top edges. Fill center with fruit. Sprinkle with lemon peel. Store in refrigerator.
Makes 12 servings.

Note: I don't use a pastry bag-I just spread the filling on top & build it up around the edges & put fruit in the center.

Tuesday, May 25, 2010

Frozen Orange Juice Dessert

I got this recipe from a friend several years ago & we love it. It's very refreshing & perfect for warmer weather.

2 qt. water
1 C sugar
1 1/2 C minute tapioca
Bring to a boil in saucepan, boil for 1 minute.

Remove from heat and add:
12 oz. frozen orange juice concentrate then add:
1 qt. peaches & juice
1 large can pineapple chunks
and sliced bananas after it's cold

Smoky Bacon Wraps

1 lb. sliced bacon
1 pkg. (16 oz.) miniature smoked sausage links
1 C packed brown sugar

Cut each bacon strip in half widthwise. Wrap one piece of bacon around each sausage. Place in a foil lined 15 in. x 10 in. baking pan. Sprinkle with brown sugar. Bake uncovered at 400 degrees for 30-40 min. or until bacon is crisp & sausage is heated through.
Yield: about 3 1/2 dozen

Monday, May 24, 2010

German Pancake

I got this recipe from my sister in law & it is quite different from most breakfast recipes I've had but it is very simple & tasty and we all liked it. I have a friend that likes to fill the pancake with fresh fruit instead of using the syrup, I haven't tried that but may do that since strawberries are in season now.

6 eggs
1 C milk
1 C flour
1/2 tsp. salt
2 T butter, melted

Buttermilk Syrup:
1 1/2 C sugar
3/4 C buttermilk
1/2 C butter
2 T corn syrup
1 tsp. baking soda
2 tsp. vanilla extract
Confectioners' sugar

In a blender, combine the eggs, milk, flour & salt; cover & process until smooth.
Pour the butter into an ungreased 13 in. x 9 in. baking dish; add the batter. Bake, uncovered, at 400 degrees for 20 min.
Meanwhile, in a small saucepan, combine the first five syrup ingredients; bring to a boil. Boil for 7 min. Remove from the heat; stir in vanilla. Dust pancake with confectioners' sugar; serve immediately with the syrup.
Yield: 8 servings (and about 2 cups syrup)

Friday, May 21, 2010

Pizza Salad

I've been making this for years-it's great to take to a cookout-goes great with burgers.

1 lb. spiral macaroni-cooked & drained
3 med. tomatoes, diced
1 lb. cheddar cheese-cubed (I often use american cheese, because that is usually what I have)
3 oz. sliced pepperoni
3/4 C oil
2/3 C grated parmesan cheese
1/2 C red wine vinegar
1 tsp. salt
1/4 tsp. pepper
2 tsp. oregano
1 tsp. garlic powder

In a bowl combine macaroni, tomatoes, cheddar cheese & pepperoni. In a small bowl, combine oil, parmesan cheese, vinegar & seasonings, pour over macaroni mixture. Cover & refrigerate for several hours.

Colorful Kielbasa

A great catch-all casserole for sausage or kielbasa. My family loves it & it's very simple.

1 can (10 3/4 oz) condensed cream of celery soup, undiluted
3/4 C water
1 T butter or margarine
1 lb. smoked kielbasa or sausage, cut into 1/2 inch pieces
3/4 C uncooked long grain rice
1 pkg. (10 oz) frozen peas
1 jar (4 1/2 oz.) sliced mushrooms, drained
1 C shredded cheddar cheese

In a skillet, combine soup, water & butter; bring to a boil. Add kielbasa & rice. Reduce heat; cover & simmer for 15-18 min. or until rice is almost tender. Stir in peas & mushrooms. Cover & simmer 15 min. or until rice is tender & peas are heated through. Sprinkle with cheese; cover & let stand until melted.

Yield: 4-6 servings

Thursday, May 20, 2010

Grilled 3 cheese Potatoes

I don't recall where I got this recipe but have been making it for years now. It is SO cheesy & delicious & very convenient to put on the grill with your meat for an outdoor dinner.

6 large potatoes sliced 1/4 in. thick
2 med. onions- chopped or sliced
1/3 C grated parmesan cheese
1 C shredded cheddar cheese
1 C shredded mozzarella cheese
1 lb. bacon- cooked & crumbled
1-2 tsp. salt
1/2 tsp. pepper
1/4 C butter, cubed

Divide potatoes & onions between 2 pieces of foil (about 18 in. square) that are coated with nonstick spray. Combine parm. cheese & 3/4 C each cheddar & mozzarella, sprinkle over potatoes & onions. Top with bacon, butter, salt & pepper. Bring opposite ends of foil together over filling & fold down. Grill covered over medium heat 35-45 min. or until tender. Remove from grill & sprinkle with remaining cheese. Can also be made in oven @ 350 degrees for 1 hour.

Lettuce Salad with Dressing

My Creative Memories consultant served this for supper at one of her crops & it was a hit. I asked for the recipe & everytime I make it someone asks for the recipe. It is a big hit!!

3/4 C sugar
1 C oil
1 C mayonnaise
1 tsp celery seed
1 tsp onion salt
3 tsp vinegar
2 tsp mustard


Lettuce (1 1/2-2 bags)
Shredded cheddar cheese
croutons
1/2 - 1 lb. bacon (fried & crumbled)

Toss together & add dressing right before serving & toss.

Peaches & Cream Pie

1 egg
1/2 C milk
1 small box cook-type vanilla pudding mix
1 tsp. baking powder
1/2 tsp. salt
3 T soft butter
3/4 C flour

Beat above ingredients for 2 min. Pour into a large deep-dish pan.

Drain 1 quart sliced peaches, reserving 3 T juice. Layer slices over batter.

Third Layer:
8 oz. cream cheese
1/2 C sugar
3 T peach juice

Beat 2 min. Spread over peaches to within 1 inch of edge of pie pan.

Top with 1 T sugar mixed with 1/2 tsp. cinnamon.
Bake at 350 degrees for 50 min.
Serve warm or chilled.

So yummy!

Wednesday, May 19, 2010

Triple Berry Trifle

Since strawberries are in season here thought I'd share one of my favorite berry recipes.

Triple Berry Trifle

1 quart fresh strawberries, hulled & sliced
1 pint fresh blueberries
1/2 C powdered sugar
8 oz. whipped topping
2 6 oz. blended raspberry yogurt containers
1 prepared angel food cake, cut up in small chunks/pieces

Reserve a few strawberries and blueberries for decorating the top!

Bowl 1
2 T lemon juice, powdered sugar & strawberries, mix. Now, gently add blueberries.

Bowl 2
Combine 2 C whipped topping & yogurt.

Layer in decorative bowl using 2 or 3 layers;
Cake pieces, fruit mixture, and whipped topping mixture, ending with whipped topping mixture.
Add remaining whipped topping to the top, plus reserved fruit to decorate.
Chill before serving.

Delicious & refreshing!

Japanese Chicken

I'll start with one of my favorite recipes. Very simple & delicious!

Japanese Chicken

2-5 lb. bonless, skinless chicken thighs

Dip chicken in flour & fry in butter & oil. Don't fry too dry. Sprinkle with garlic powder, paprika & seasoned salt. Flip & repeat on other side. Fry a little crust. Can be made ahead & frozen.

Sauce:

1 C sugar
1/2 C vinegar
3 T soy sauce
1/2 C water
1/2 tsp. salt

Mix together & pour over chicken & bake @ 350 degrees for 1 hour. Can also be made in the crockpot.

Welcome to my recipe blog!

I've been wanting to start a blog to share my recipes with friends & family & anyone else that loves recipes so here goes....