Wednesday, December 30, 2009

The Best Buttermilk Waffles

The Best Buttermilk Waffles

Mindy Powell

1 3/4 . flour
1 t baking powder
1 t baking soda
1/2 t salt
2 c buttermilk
1/3 c oil
2 eggs

Beat all ingredients together and
drop batter on hot waffle griddle.
Cook until grill indicator is ready.

Saturday, December 19, 2009

Cranberry Salsa

Cranberry Salsa

You will need:
* 20 oz. can of crushed pineapple
* 1 can of cranberry jelly with berries
* 1/4 cup of sugar
* 2 green peppers
* 1 jalapeno pepper
* 1 bunch of green onions
* 1 bunch of fresh cilantro

Chop green peppers, jalapenos, green onions, and cilantro very finely. In a serving bowl mix cranberry jelly, crushed pineapple, green peppers, jalapeno, green onions, cilantro and sugar. Once well mixed refrigerate for at least 1-3 hours before serving. Serve with chips or in a warm crockpot on top of "lil smokies"

Friday, December 18, 2009

Easy Cream Cheese Shrimp Dip

1 package cream cheese, softened
1 bottle Cross and Blackwell cocktail sauce (tastes the best)
1-2 cans baby shrimp

Soften cream cheese and spread out onto plate or pie plate. Pour cocktail sauce over cream cheese and top with shrimp. Cover with plastic wrap and refrigerate till ready to serve. Tastes best with Ritz, Wheat Thins or Triscuits.

Thursday, December 17, 2009

Killer French Toast for Christmas Morning!

This recipe is DEADLY and DELICIOUS! It's a Paula Deen dish... so eaters beware! I've tried making this with 1/2 the eggs, milk, and half-n-half. It's good that way, too -- a little less bread pudding, a little more french toast. I also HIGHLY recommend adding a huge dollop of fresh whipped cream on top with maple syrup. Delicious!


1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows

Slice French bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the casserole and bake for 40-60 minutes (it turns out differently every time for me -- just watch it), until puffed and lightly golden. Serve with maple syrup.

Praline Topping: 1/2 pound (2 sticks) butter 1 cup packed light brown sugar 1 cup chopped pecans 2 tablespoons light corn syrup 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Use entire mixture to cover french toast casserole.

Monday, December 7, 2009

Christmas Wafer Cookies

I have to say this is my very favorite cookie ever! We only make it at Christmas time just to keep it "Special!" Enjoy ;)

Christmas Wafer Cookie

1 cup butter
½ cup margarine
½ cup cream
2 cups flour
¼ cup butter, softened
¾ cup powdered sugar
1 egg yolk
1 tsp vanilla
red and green food coloring (optional)

Mix well butter, margarine, cream and flour and chill for 30 minutes. Roll out dough on floured board until thin. Cut out into circles. Place on ungreased cookie sheet and sprinkle lightly with sugar. Bake 7-9 minutes at 350 degrees. Take cookies out of oven and cool. Put two cookies together with filling in the middle. For filling, combine butter, powdered sugar, egg yolk, vanilla and a little food coloring (if desired) in a medium bowl and mix well. These are a perfect Christmas Time cookie!

Saturday, November 28, 2009


20 ounces cranberry juice
10 ounces apple juice
3 3/4 ounces pineapple juice, frozen concentrate -- thawed
3 3/4 ounces lemonade, frozen concentrate -- thawed
3 cinnamon sticks

In a large saucepan combine juices, concentrates and cinnamon sticks. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add water if desired. Serve hot or cold


Sunday, November 15, 2009

Crock Pot Apple Butter

10 c. peeled and sliced Jonathan apples (don't add any water)
5 c. sugar
1/2 tsp. cloves
1 tsp. cinnamon
1/4 tsp. salt

Mix all of the above and cook in crock pot on low for 10-12 hours. (Cook overnight and wake up to a wonderful smell!) Then uncover and cook an additional 2-4 hours on high until apple butter is thick. Pour into hot canning jars leaving 1/4 inch head space and seal or pour into jar and simply refrigerate. Yields about 4 1/2 pints.

Friday, November 13, 2009

Pork Burrito Salad

Our entire family LOVES Cafe Rio so when we found this recipe we
just had to try it out! ENJOY! Hmmmmmm

Cafe Rio Knock-Off Pork Burrito/Salad

Pork Burritos/Salad:
1 pork roast (shoulder approx 3-4lbs) or butt
2 cans coke
1 1/2 cup brown sugar
2 small cans of diced chilis
1 (14 OZ can of tomato sauce)
1 1/2 tsp chili powder
1 tsp cumin

Mix ingredients in crock pot. Add roast. Cook the night before on low for 6-7 hours. Shred pork the next morning, put back in crockpot and let marinade for 4-5 hours on warm.

Costco has a great uncooked tortillas. (pk of 40)
2-3 cans of black or pinto beans
2-3 cups of rice of your choice
1 can of green chili enchilada sauce
2-4 cups of mozzarella cheese (depends on if you like a lot of cheese inside and on top)

If you want to make a salad do not use the enchilada sauce and mozzarella cheese from above, instead add: 2 bags of greens

Cafe Rio Creamy Tomatillo Dressing:
1 cup mayo (full fat not light)
1 cup cilantro
1/2 tsp cayenne pepper
1 pkg Hidden Valley Ranch Buttermilk Recipe Dressing
Mix 1/2 cup buttermilk
2 cloves garlic (minced)
3 tomatillos (quartered)

Mix all ingredients in blender until well blended. Chill before serving.

Don't forget tortilla strips for the top of the salad!(you can buy the tortilla strips in a bag at SMITHS in front of their deli meats.)

Monday, November 9, 2009

My Favorite Gooseberry Patch Cookbook!

My Favorite GOOSEBERRY PATCH Cookbook is Slow-Cooker Recipes! Check out page 128! My Mexicali Beef Soft Tacos Recipe made it into their recipe book! I've been buying Gooseberry Patch Recipe Books and items from their website forever! I love all the fun stories, pictures and crafts! Its just one of those "feel good" websites! Check them out!

Thursday, November 5, 2009

Broccolli-Cauliflower Soup

My family will all be here this weekend and this Broccoli Cauliflower Soup recipe is my favorite "go to" for a crowd! The Spike seasoning makes this soup taste wonderfully new to your taste buds and helps to keep down the salt! Even children love this soup!

1 chopped onion
1 bunch broccoli, cut up into bite sized pieces
1 bunch cauliflower, cut up into bite sized pieces
1-2 tbsp all purpose SPIKE (original)
1 cup butter
1 cup flour
¼ tsp pepper
8 cups milk
2 cups medium cheddar cheese, shredded

Cook onion, broccoli and cauliflower until tender and sprinkle with SPIKE (I use 2-3 TBSP). While vegetables are cooking make the soup part. In a large saucepan, melt butter and mix with flour and pepper (no salt because of the SPIKE). Add milk slowly and stir constantly until thickened. Add cheese. Empty water from broccoli and pour mixture into soup. You could also put the Spike in with the sauce as you make it rather than the veggies.

Monday, November 2, 2009

Chicken Pot Pie

Ahhh I love fall and all the great foods that come with it! This recipe is our family favorite! I've made it for so many years now and we never get tired of it! ENJOY!

Chicken Pot Pie

3-4 cut up carrots
5-6 cut up potatoes
1 onion, chopped
1 package frozen peas
1 package frozen corn
4 boneless skinless chicken breasts
1 tsp salt

2-4 pre-made pie crust sheets Or make your own pastry pie crust.

1 cup butter, melted
6 tsp chicken bullion (with no MSG)
½ tsp salt
½ tsp pepper
5 ¼ cups water
2 cups milk

Cook carrots, potatoes, and onion on stovetop until soft but not mushy. Add peas when vegetables are done. Boil chicken breasts and salt for 1-2 hours. Break up chicken into pieces when done and set aside. For filling: In a large sauce pan combine melted butter, flour, chicken bullion, salt and pepper. Let it cook for a little bit to warm up the flour and then add water and milk. Stir constantly with a wire whisk until thick. Add chicken and vegetables when thickened to a gravy. Pour mixture into pie crusts and fill pie full then top with another crust and cut a slit in the top. Bake pies in oven at 400 degrees for 30 minutes or until crust is golden brown.

Monday, October 26, 2009

Swamp Juice

Filled with gummy creatures and fish eggs made from tapioca pearls, this sweet, bubbly drink looks like something scooped up from a deep, dark bog. Try making a batch for a Halloween gathering or as a spooky after-dinner treat.

(I got this off of the Disney Family Fun Site!)


1/2 cup small tapioca pearls (found in the baking aisle of most grocery stores)
Food coloring
4 tablespoons sugar
8 gummy fish
Seltzer water
8 gummy worms
MAKE THE EGGS: Bring 6 cups of water to a boil and add the tapioca pearls. Reduce the heat slightly and boil the pearls, stirring occasionally, for 20 to 25 minutes.

COLOR THE EGGS: Divide the pearls, with the remaining water, between two bowls. Add 4 drops of food coloring (we used 3 drops of yellow and 1 drop of green in one bowl, and 4 drops of blue in the other) and 2 tablespoons of sugar to each bowl. Stir the mixtures, then allow them to sit uncovered for 20 to 25 minutes. Drain and rinse the pearls with cold water.

ASSEMBLE THE DRINK: Spoon 2 tablespoons of pearls into each glass and drop in a gummy fish. Fill the glasses with seltzer water, then add a splash of lemonade. Place a gummy worm around a spoon as shown.

Wednesday, October 14, 2009

Hearty Lasagne / Lasagna !

This is the recipe my mom used my whole life! For me its the BEST I've tried! and...its very easy.

2 lbs Lean Hamburger or turkey burger
1 Onion chopped
2 Cloves of Garlic chopped
Brown together in a skillet. Drain off excess fat and add:

2 Large cans of Stewed Tomatos
1 Small can of Tomato Paste
2 tsp. Salt
2 tsp Oregano
1/2 tsp pepper

Simmer for 2 Hours

Shred 3 Cups of Cheddar Cheese
Wash off the cream of 1 tub of Cottage Cheese by putting into a strainer under running water.
1 Cup Parmesan Cheese

Cook One 16 oz package of Lasagna Noodles until tender.

Put a little sauce in the bottom of a casserole dish - layer of noodles, then meat sauce, cottage cheese, shredded cheese, parm cheese. Repeat and then top with Cheese. Cover with foil and bake at 350 degrees for 30-40 minutes until bubbly. (I place casserole pan on a cookie sheet inside the oven in case the lasagna bubbles over.)

This is the time of year when Lasagna tastes sooooo good! HAPPY FALL!

Monday, October 12, 2009


I made these last week and they were a hit with every person who ate them! Brandon even took some to work and they were gone in a second!

4 eggs
1 2/3 cup sugar
1 cup oil
2 cups pumpkin (16 oz can of pumpkin)
Beat together 4-5 minutes

2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
1 tsp baking soda

In mixing bowl, beat together eggs, sugar, oil and pumpkin for 4-5 minutes until light and fluffy. Then add all at once the flour, baking powder, cinnamon, salt and soda. Mix thouroughly. Spread batter into a pan 15 x 10 sprayed with pam.

Bake at 350" for 25-30 minutes. Cool and Frost.

3 oz. package of Cream Cheese - softened
1/2 cup butter - softened
1 tsp vanilla
2 cups powdered sugar

Cream together cheese and butter, stir in vanilla and beat together until smooth.

Saturday, October 10, 2009

Tuesday, October 6, 2009

Pumpkin Chocolate Chip Bread

3 cups white sugar
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
2/3 cup water
4 eggs
3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
1 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees. Grease and flour three 9x5 inch loaf pans.
In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full.
Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.

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Thursday, October 1, 2009

Black Bean and Corn Salsa

1 Can Black Beans drained
3 tbsp Olive oil
4 tbsp Lime Juice Fresh
1 Can Corn
1 Tomato chopped
2 Avacadoes chopped
1/2 purple onion finely diced
1/2 green pepper diced
1 tsp cumin
1/2 cup chopped cilantro

Mix together and serve with chips or it tastes really great on fish!

Saturday, September 12, 2009

My Favorite Football Game Appetizer

Original Roasted Raspberry Cheese Appetizer
From the Fischer & Wieser Website
(Right now this Sauce is on sale!)

If there's an easier, more elegant and delicious appetizer bring it on. With just a twist of the wrist this show-stopping recipe can be ready to serve in less than a minute.

1 3-oz. package cream cheese
1 bottle (15.75 oz.) Fischer & Wieser Gourmet The Original Roasted Raspberry Chipotle Sauce®
Fresh raspberries and mint for garnish, if desired
Place cream cheese on serving dish and pour 1/3 cup Fischer & Wieser Gourmet The Original Roasted Raspberry Chipotle Sauce® over top, allowing it to drizzle down sides of cream cheese. Garnish with fresh raspberries and mint, if desired. Serve with gingersnap cookies or assorted crackers. Serves 2.

Note: For an 8-ounce package of cream cheese use 1/2 to 3/4 cup of sauce.
Tip: Whip cream cheese with sauce (using measurements above). Form into a ball, and roll in chopped pistachio nuts or chopped, toasted pecans. Sprinkle parsley on top or drizzle with two tablespoons of additional sauce. Serve with gingersnap cookies or assorted crackers

Thursday, September 3, 2009


Basic Crepes

3 eggs
1 1/2 c. flour
2 tbsp. oil
1/8 tsp. salt
1 1/2 c. milk

makes 24 crepes
In a mixing bowl, combine eggs and salt, add flour alternately with milk, beating until smooth after each addition. Add oil and beat. Refrigerate for an hour. Cook on upside-down crepe griddle according to manufacturer's directions, or in skillet with non stick coating.
Crepes may be made in advance, wrapped in foil or plastic wrap, and stored in refrigerator for 1-2 days.

After I make all of the crepes. I whip a pint of cream add sugar and vanilla and store in fridge while peeling peaches.
I peel around 8 peaches and slice them up then add 1/8 cup sugar to the peaches.

To put together the crepes is soooo easy - Just lay a layer of peaches onto the crepe add a little whipped cream, roll up and then top with a little more whipped cream! Sprinkle a little powdered sugar on top. So easy and Yummy too!

Wednesday, August 19, 2009

Asian Beef Rolls

Asian Beef Rolls

1 pound flank steak, trimmed
1/4 cup low-sodium soy sauce
2 1/2 tablespoons rice wine vinegar, divided
2 tablespoons mirin (sweet rice wine)
1 teaspoon dark sesame oil
48 (1 1/2-inch-long) pieces green onion tops (about 16 onions)
48 (1 1/2-inch-long) red bell pepper strips (about 1 large pepper)
Cooking spray
1. Cut steak diagonally across grain into 16 thin slices. Combine steak, soy sauce, 1 tablespoon vinegar, mirin, and sesame oil in a shallow dish. Marinate steak 10 minutes, turning occasionally.

2. Remove steak from marinade, reserving marinade. Place 1 steak slice on a cutting board or work surface; arrange 3 green onion pieces and 3 bell pepper strips on the end of steak slice. Roll up; set aside, seam side down. Repeat procedure with remaining steak strips, onion pieces, and bell pepper pieces.

3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Place beef rolls in pan, seam side down; cook 7 minutes, turning once.

4. While beef rolls cook, bring reserved marinade to a boil over medium-high heat; cook 3 minutes. Remove from heat; stir in remaining 1 1/2 tablespoons vinegar. Drizzle sauce over rolls.

Spicy ginger noodles: Combine 3 cups hot cooked linguine, 1 tablespoon canola oil, 1 1/2 teaspoons grated peeled fresh ginger, 1 teaspoon dark sesame oil, 1/2 teaspoon salt, and 1/2 teaspoon crushed red pepper

Thursday, August 13, 2009


My friend Valerie made these yummy brownies for me one time when I was sick, like about 16 or 17 years ago. Well today I'm craving these brownies! Some call them German Chocolate Brownies but she calls them WOW Brownies! I have to agree with her!

WOW Brownies

4 beaten eggs
2 cups sugar
2 tsp vanilla
1 tsp salt
2/3 cup oil (or try applesauce)
3/4 cup cocoa
1 1/2 cup flour
chopped nuts

Beat eggs, stir in remaining ingredients. Bake in greased 9x13 pan for 30-35 minutes at 325 degrees
Great chewy brownies

Coconut pecan topping

from make a mix cookbook from the 70's

In a small sauce pan or microwave bowl add 2/3 cup sugar, 2/3 cup evaporated milk,2 beaten egg yolks, 6 Tbl butter.

On stove cook over Medium heat about 5 minutes stirring constantly until mixture boils. Remove from heat and add 1/2 tsp vanilla, 1 1/3 c up coconut and either pecan or walnuts chopped. cool 10 minutes. Adapt for microwave~boil mixture 3 or 4 minutes depending on microwave. Make sure to stir every minute so egg yolks dont cook. Delicious on cooled brownies.

For an ultimate brownie add half of the brownie mix and then a layer of melted caramel, add by dollops the rest of the brownie mix and add chunks of chocolate bar. So rich and tasty!!


Saturday, August 8, 2009

White Cake with Cream Cheese & Raspberry Sauce

Its Bear River Raspberry season so I've made Raspberry jam and now we're getting together tomorrow and I'm making this wonderful Raspberry Cheese-Cake!
This is our family favorite! Every one of our 6 children requests it for their birthday. And although its not a "cheesecake" when I ask them which cake they want me to make them they always say "Hmmmm Raspberry Cheesecake!"

Raspberry Cheesecake

Make a white cake mix. Bake and Cool.

Mix together:
1 Pint of "whipped cream"
1 Softened package of Cream Cheese
2 Cups Powdered Sugar
1 tsp. vanilla

Frost Cake

Mix in sauce pan:
1 package Raspberry flavored Danish Dessert with 2 cups of water and follow the directions on the package.
When thickened add 2 cups fresh raspberries or 1 pkg of frozen raspberries.

Refrigerate until ready to serve, then cut cake into squares and serve with the raspberry topping over each slice.


I got this recipe in the 80's from LaPriel Louder. Its so yummy!

Raspberry Jam
2 Cups of Raspberries
2 Cups of Water
1 Package Raspberry Koolaid
1 Package of Pectin
Bring to a boil, add 6 cups of sugar then boil 3 minutes.
Makes 4 pints.
(I double this recipe and only put in 10 cups of sugar)

Friday, August 7, 2009

Grandma Long's Oatmeal Cake

OKay....I'm going through all of my old recipes. I probably didn't make this when my kids were growing up, but my mom made it all the time when I was little so I have to get this online so the original recipe she used is still around! I've noticed that since this recipe is from the 60's it is quite sweet. You could half the sugar in both the cake and the topping and it would probably still turn our really good!

Grandma Long's Oatmeal cake

•1 cup quick-cooking rolled oats
•1 1/4 cups boiling water
•1/4 cup butter, soft
•1 cup light brown sugar, firmly packed
•1 cup granulated sugar
•2 eggs, beaten
•1 teaspoon vanilla extract
•1 1/3 cups all-purpose flour
•1 teaspoon baking powder
•1/2 teaspoon salt
•1 teaspoon ground cinnamon

•Coconut Pecan Topping:
•1/2 cup evaporated milk
•1 cup light brown sugar, firmly packed
•1/4 cup granulated sugar
•1/4 cup butter
•1 cup flaked coconut
•1/2 cup chopped walnuts or pecans

Make Cake. Combine oats and boiling water, stirring to blend well. Let stand 20 minutes.
In a mixing bowl, cream butter; add sugars and beat at medium speed of electric mixer. Add eggs, vanilla, and cooled oatmeal mixture, beating until well blended.
Into a separate bowl, sift together flour, baking powder, salt, and cinnamon. Add to creamed mixture, stirring until smooth.
Pour batter into a greased and floured 9-inch baking dish. Bake at 350° for 35-40 minutes.

While cake is baking, combine topping ingredients in a medium saucepan; mix well. Bring to a boil, stirring constantly. Spread over hot cake right out of the oven. Turn broiler on; return cake to oven to broil topping for about 4 to 5 minutes.


Fry until crisp 1 lb Bacon then cut up into bits
Saute 1 cup sliced mushrooms, 1 chopped onion

Place all of this in the bottom of a frozen pie shell.
(I like Marie Calenders Deep Dish frozen pie shell)

Then top with fresh chopped broccoli. Cover over that with
1 Cup grated swiss cheese.

Blend 1 cup cream and 1/4 cup milk into 4 beaten eggs with a 1/2 tsp salt and a 1/4 tsp pepper.

Pour into pie.

Put pie plate onto cookie sheet and then into oven.

Bake 15 minutes at 425 degrees. Reduce heat to 300 degrees, and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. Allow quiche to sit 10 minutes before cutting into wedges.

Really good served with fresh fruit for any meal!

Spaghetti Casserole

Spaghetti Casserole

1 1/2 Cup Celery
1/2 c onion chopped
1/2 chopped bell pepper
1/2 butter
1 can mushroom soup
1 can tomato soup
1/2 pint chicken broth
1/2 Tbsp. Chile powder
1/2 tsp tobasco
1 tsp salt.
2 chicken breast cooked and cubed or shredded
-save broth-
1 bag of spaghetti whole wheat or white
2 cups grated cheese
1 can sliced mushrooms
1 small can sliced water chestnuts
1 cup slivered almonds

Saute celery, onion, pepper in butter till tender. Add soup, broth, chile powder, tobasco, salt mushroom, Chestnuts and almonds.

Cook spaghetti in leftover chicken broth plus some more water added to cook completely and then drain.

Mix all ingredients together with the spaghetti and pour into a casserole dish.
Top with cheese.

Bake 30 minutes on 350 or until bubbly.

Chicken Broccoli Casserole

Chicken Broccoli Casserole
(From Irene Smart)

Boil 5 Chicken Breast cooked with some onion, celery and a chicken boullion for flavor. When cooked cut into cubes or shred. I cube mine.

Cook 2 cups Rice with leftover broth from boiling the chicken.

Cook 2 cups cut up broccoli - cool (you can use a bag of frozen but fresh is better)

2 cans Cream of Chicken Soup
1 Tbsp Lemon Juice
1 Cup Mayonaise
1 Cup chopped Celery
(I sometimes add 1/2 tsp curry powder to this sauce for additional flavor)
Mix altogether.

Layering in Pan:
Put all the rice in bottom of a casserole dish.
Then top that with the Chicken cubes and Broccoli.
Pour sauce over the top.

Then cover the sauce with:
1/2 cup crushed cornflakes 1/2 sliced almonds and 3Tbsp. Melted butter mixed altogether.

Bake 350 for a half hour or until bubbly.

Nanny's Fudge

My grandma made this for our family every year my entire childhood. I just found it sitting in my recipe box and thought I had better get it onto our blog for safe keeping. Its a pretty standard recipe! She would have turned 102 this year!

Nanny's Fudge

Heavy 2 qrt sauce pan

1/4 Cup of Butter
1 1/2 Cups Sugar
16 large marshmallows
2/3 Cup Sego Milk (evaporated milk)

Cook over medium heat until it boils. Keep stirring and cook 5 minutes.
Remove from stove stir in 1 tsp vanilla and a 12 oz. semi sweet bag of chocolate chips. Stir in 1 cup of nuts. Pour into a 9x9 pan and cool.

Wednesday, August 5, 2009


I LOVE LOVE LOVE Magleby's Buttermilk Pie! I've tried to find a recipe closest to what they make and I finally found it! BUTTERMILK PIE is my all time favorite dessert! This recipe below is from
AUNT RUTHIES SUGARPIE FARMHOUSE. Here is the link to their posted Southern Buttermilk Pie Recipe!

Pat-in-the-Pan Crust Ingredients:

2 1/2 cups Flour (All Purpose Unbleached)
1 teaspoon salt
1 teaspoon sugar
3 Tablespoons cold milk
2/3 cup oil (vegetable or canola–make sure it is fresh!)

Sister Lizzie’s Southern Buttermilk Pie Ingredients:

1 1/4 cups sugar
3 tablespoons flour
4 eggs, whisked
1 cup buttermilk
1 1/2 teaspoons vanilla
1 stick butter, melted and cooled (1/2 cup of butter)
1 tablespoon lemon juice (fresh squeezed)
1 tablespoon lemon zest
pinch of grated Nutmeg

Pat-in-the-Pan Crust Directions:

1.Whisk together dry ingredients in a bowl until blended
2.Add wet ingredients and stir gently until the dough forms a ball.( For a tender crust, do not over mix).
3.Put dough into pie pan and pat it thin and flat to conform to the shape of the pan.
4.Crimp the edges.
5.You are now ready for the filling.

Buttermilk Pie Directions:

1.In your mixer, combine the flour and sugar.
2.Stir in the eggs, and buttermilk .
3.Add the cooled melted butter, vanilla, lemon juice, and lemon zest.
4.Add a pinch or two of grated Nutmeg.
5.Pour into the unbaked pie shell.
6.Put the pie in the center of the oven and bake at 425 in a pre-heated oven for 15 minutes, then lower the temp to 350, and bake for 40 more minutes.
7.Cool then keep chilled.

I drizzle over each slice some Raspberry Deserta Pudding and Raspberries topped with Whipped Cream!
Sooooo yummy!

Saturday, August 1, 2009

Jeneze cake design

Go to and enter to win one of her amazing cakes! They are beautiful and very reasonably priced!

Press Here and enter to win!

Friday, July 31, 2009

Pecan Tassies (fun for teaparty's)

Pecan Tassies
Makes 24 tassies

1/2 cup plus 1 tablespoon softened unsalted butter, divided
1 (3-ounce) package cream cheese, softened
1 cup all-purpose flour
1 egg
3/4 cup firmly packed light brown sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1/2 cup chopped pecans
24 pecan halves

1. In a large bowl and using an electric mixer at medium speed, combine 1/2 cup butter and cream cheese; beat until well combined. Reduce mixer speed to low, and add the flour. Beat until combined. Wrap the dough tightly with plastic wrap, and refrigerate for 1 hour.

2. Preheat oven to 325˚.

3. Shape dough into 24 (1-inch) balls, and place in the wells of a mini muffin pan. Press the dough evenly into bottoms and up the sides of the wells.

4. In a medium bowl and using an electric mixer at medium speed, combine the egg, brown sugar, vanilla extract, remaining 1 tablespoon butter, and salt; beat until well combined. Fold in the chopped pecans.

5. Spoon the pecan filling evenly into each dough cup, and top each with a pecan half. Bake for 30 to 35 minutes, or until the crusts are golden brown. Remove from oven, and let cool for 10 minutes. Transfer the tassies to a wire rack, and cool completely.

(From TeaTime Magazine)

Thursday, July 9, 2009

Asian Chicken Slaw


2 1/2 cups shredded cooked chicken breast (about 1 pound)
3/4 cup finely chopped celery
1/2 cup chopped sugar snap peas
1/2 cup chopped red bell pepper
1/4 cup finely chopped onion
1 (10-ounce) package angel hair slaw
1 (8-ounce) can sliced water chestnuts, drained

1/4 cup cider vinegar
1/4 cup rice wine vinegar
2 tablespoons sugar
1 teaspoon salt
2 teaspoons low-sodium soy sauce
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper

Remaining ingredients:
1/4 cup slivered almonds, toasted
1 teaspoon sesame seeds, toasted
To prepare slaw, combine the first 7 ingredients in a large bowl.

To prepare dressing, combine cider vinegar and next 6 ingredients (through black pepper) in a small bowl; stir with a whisk. Pour dressing over the slaw; toss to coat. Cover and chill 1 hour. Sprinkle with slivered almonds and sesame seeds before serving.

Wednesday, July 8, 2009

Mindy's Chocolate Molten "Baby Cakes"

Mindy's Chocolate Molten "Baby Cakes"

2/3 c Semi-Sweet Chocolate Chips
1 stick Butter
1 c Powder Sugar
Pinch Salt
1 t Pure Vanilla Extract
2 Eggs
2 Egg Yolks
6 T Flour
12 Paper Cup Liners

Preheat oven to 425*. Melt chocolate and butter
(on stove or in microwave for 30 second increments.)
Stir with wire whisk until chocolate is completely
melted. Stir in sugar, salt & vanilla until well blended.
Blend in eggs and yolks one at a time with whisk
and then mix in flour until well blended.
Divide batter between 12 paper-lined medium
muffin cups. Bake for 10 minutes until sides are firm,
but centers are soft and let stand for 1 minute.

Strawberry Cream Pie

Strawberry Cream Pie

Graham Cracker Crust:
1 package graham crackers (made into crumbs)
1/4 c sugar
6 T butter, melted

Combine ingredients and press into 9 inch pie plate.
Bake at 375 degrees for 5-8 minutes or
until the edges are lightly browned. Cool.

Sparkling Glaze:
1 c strawberries
1/4 c sugar
1 cornstarch
1/4 c water
few drops red food coloring

Crush 1 cup strawberries. Combine sugar
and cornstarch in small saucepan.
Add water and crushed strawberries.
Cook and stir over medium heat until clear
and slightly thickened. Tint with food coloring to
turn glaze from pink to red. Cool.

Creamy Filling:
8 oz. cream cheese, softened
1/2 c powder sugar
1 t pure vanilla extract
1 c heavy cream, whipped
4 c strawberries

Blend cream cheese and sugar.
Stir in vanilla. Fold in whipped cream.
Spread evenly in cooled crust and refrigerate.

To assemble: Place whole strawberries stem side
down on top of creamed filling (or you could cut them up
which is what I will do next time!) Spoon glaze over berries.
Chill for at least three hours. Enjoy!

Tuesday, July 7, 2009

MY Version of Layered Cookie Bars!

Mindy's Layered Cookie Bars

1 cube butter, melted
1 bag graham crackers, crushed
1 cup shredded coconut
1/2 cup semi sweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
1/2 cup butterscotch chips
1 cup sliced almonds
1 can (14 oz) sweetened condensed milk

Preheat Oven 350*
Layer all ingredients into 13x9 pan.
Bake for 25 minutes and let cool.
E N J O Y !! (VERY Rich!!)

Monday, July 6, 2009

Home Made Pizza!!

I found a quick and easy dough recipe from my friend
and I always make two pizzas! One of our "usual"
which is pepperoni and pineapple! And the other
pizza is whatever I concoct at the time!Quick & Easy Dough Recipe
(Makes 2 crusts)

1 T Instant Yeast
1 c Warm Water
2 T Sugar
2 T Oil
1 t Salt
2 1/2 c Flour

Preheat Oven with Pizza Stone inside to 450*
Whisk yeast, water, and sugar. Add remaining
ingredients and knead together. I split dough in half
and place in two separate bowls (sprayed with Pam)
and then let rest 5 minutes.

Take dough and spread out on pizza peel with
cornmeal on both sides of dough. Add sauce, cheese and
toppings then bake on pizza stone for 12-15 minutes!

Mindy's Home Made Pizza Sauce

1 can Italian Diced Tomatoes (I like Walmart brand)
1-2 T Brown Sugar
1 T Minced Garlic
1/2 t Salt
Fresh Cracked Pepper to taste
1 t Chopped Onion
1 t Italian Seasoning

Mix everything in blender
and put on pizza! If you like a thicker sauce,
you can add some tomato paste

On this pizza I put my home made sauce,
shredded mozzarella and cheddar cheese,
pepperoni and pineapple tidbits!!

On this pizza I put my home made sauce, fresh
mozzarella cheese and basil from my garden!

What pizza toppings do you like?
I made another concoction of dough, fresh whole ricotta,
fresh mozzarella, evoo, garlic, artichoke hearts,
spinach, & basil that was also D E L I C I O U S!!

Mindy's Beef Enchiladas!!

Mindy's Beef Enchiladas

* 1 T EVOO
* 1 lb. hamburger
* 10 small fresh flour tortillas
(Walmart has these homemade-hot when you buy them!!)
*1 can (10 oz) La Victoria mild enchilada sauce
1 can (4 oz) chopped chilis
*Spices to taste...Cumin, Coriander, Salt, Pepper, Chopped
Onion, Chopped Garlic, Chili Powder, and Italian Seasoning
* 3 cups cheese shredded (I used cheddar and mozzarella)

Preheat oven 350*
Brown hamburger in EVOO. Mix chilis, all spices
and 1/3 of cheese and sauce with meat.
Divide evenly into 10 tortillas. Make 2 rows of five
enchiladas in pan. Cover with remaining sauce and
cheese. Bake 20 minutes until melted.

***Serve with avocadoes, olives, corn, black beans,
salad with Litehouse buttermilk ranch, cilantro,
and Herdez medium tomato salsa!!***

Y U M M Y !!

Sunday, June 21, 2009

Banana-Sour Cream Cake

Jordan found this recipe in our Kraft Foods magazine and asked if I'd make it for him for Father's Day. It turned out really good! It was one of those cakes where you can only have one piece because it's so rich, but the one piece was delicious! Plus it was pretty easy to make! I made the mistake of not waiting until it was completely cooled to frost it (I am lacking in the patience department) but other than that it was a hit! Happy Father's Day!!

1 pkg. yellow cake mix
3 eggs
1 cup mashed ripe bananas (about 3 bananas)
1 cup Sour Cream
1/4 cup oil
1 pkg. (8 oz.) Cream Cheese, softened
1/2 cup (1 stick) butter, softened
1 pkg. (16 oz.) powdered sugar (about 4 cups)
1 cup Walnut Pieces, finely chopped <--- Just spend the extra money to buy the pre-finely chopped ones. It's worth it!

HEAT oven to 350°F. Beat cake mix, eggs, bananas, sour cream and oil with mixer on low until moistened, scraping bottom of bowl often. Beat on medium 2 min. Pour into greased and floured 13x9-inch pan.
BAKE 35 min. or until toothpick inserted in center comes out clean. Cool cake completely in pan on wire rack.
BEAT cream cheese and butter with mixer on medium until blended. Gradually add sugar, beating well after each addition.
REMOVE cake from pan. Carefully cut cake crosswise in half using serrated knife. Place 1 cake half, top-side down, on plate; spread top with frosting. Top with remaining cake half, top side up. Frost top and sides. Press nuts onto sides. Refrigerate leftovers.
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