Sunday, May 26, 2013

Chocolate Cola Cake

Chocolate Cola Cake

Easy Peasy

1 package chocolate cake mix
1 (12 fluid ounce) can or bottle DIET or REGULAR
cola-flavored beverage

Preheat an oven to 350 degrees F

Grease a 9x13 inch baking dish.

Combine the cake mix and cola in a large bowl.
Use a hand whisk to mix ingredients until light and smooth
about 3 minutes.

Bake according to directions on back of box.

Grilled Spinach Alfredo Pizza

Grilled Spinach Alfredo Pizza  
1 cup Alfredo sauce
1 pkg. frozen chopped spinach, thawed, well drained
1 tsp. crushed red pepper
1lb. refrigerated pizza dough, at room temperature
2 Tbsp. olive oil
1 cup Shredded KRAFT© Mozzarella Cheese
1 boneless skinless chicken breast, cooked, chopped (about 1 cup)
4 slices Bacon, cooked, crumbled

HEAT grill to medium heat.

stir Alfredo sauce in medium saucepan on medium heat
4 to 5 min.
or until heated through.
Stir in spinach and crushed pepper. Keep warm.

DIVIDE pizza dough into 4 pieces.
Roll each piece into 12-inch round on lightly floured surface.
Brush evenly with half the oil. Place, oiled-sides down, on grill grate. Grill 5 min. or until bottoms are golden brown and lightly charred. Brush with remaining oil; turn.

TOP with spinach mixture, cheese, chicken and bacon;
cover grill with lid.
Grill 5 to 7 min. or until bottoms of crusts are
golden brown and cheese is melted.

Strawberry Pretzel Pie

Strawberry Pretzel Pie

1 9x13 inch baking dish
2 cups crushed pretzels
3/4 cup butter, melted
3 tablespoons white sugar
1 (8 ounce) package cream cheese room temperature
1 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
2 (3 ounce) packages strawberry flavored Jell-O®
2 cups boiling water
2 (10 ounce) packages frozen strawberries

Preheat oven to 400 degrees F
Stir together
crushed pretzels
Melted butter and 3 tablespoons sugar
Mix well and press mixture
into the bottom of a 9x13 inch baking dish.
Bake 8 to 10 minutes, until set. Set aside to cool.

In a large mixing bowl
Cream together cream cheese and 1 cup sugar
Fold in whipped topping.
Spread mixture onto cooled crust.

Dissolve gelatin in boiling water.
Stir in still frozen strawberries and allow to set briefly.
When mixture is about the consistency of egg whites,
pour and spread over cream cheese layer.
Refrigerate until set.

Italian Sausage Hoagie

Italian Sausage Hoagie

2 pounds Italian sausage, cut into 1-inch pieces
1 medium yellow onion, sliced 1/2-inch thick
2 cans (14 1/2 ounces each) stewed tomatoes
2 cans (6 ounces each) tomato paste
1 package Italian Herb Chicken Seasoning (McCormicks)
1 red bell pepper, cut into 1/2-inch strips
1 green bell pepper cut into 1/2-inch strips

Place all ingredients in slow cooker
Toss to coat well. Cover
Cook 8 hours on LOW
4 hours on HIGH
Put on Hoagie bun

Sunday, May 19, 2013

Grilled Tomatoes Recipe

Grilled Tomatoes Recipe

4 - 6 Roma tomatoes (I cut them lengthwise)
1 1/2 pk cream cheese room temp
shredded mozzarella cheese (optional)
3 green onion
1 small can black olives drained and pitted
Bacon bits
Salt and pepper to taste

"Round aluminum cake pan"

Rinse the tomatoes and onions
Dice greens of onions
cut tomatoes in half
remove pulp with spoon discard

In a bowl mix
cream cheese
drained black olives
Bacon Bits
salt and pepper

Using a teaspoon
fill each half with mixture
Sprinkle with shredded cheese

Put tomatoes in alum. pan
cover with some foil

Grill them over indirect heat for 8 to 10 minutes
depending on the heat of your grill
You want them tender but not too soft, so cook accordingly

*you can use larger Tomatoes, adding anything that suits your fancy and adjusting cooktime*

Chocolate-Coconut Bars

Chocolate-Coconut Bars

3 cups finely ground graham crackers
1/4 cup sugar
1 1/2 sticks butter, melted
1 cup lightly crushed pecans
1 cup semisweet chocolate chips
1 can sweetened condensed milk
1 1/2 cups sweetened shredded coconut

Preheat oven to 375 degrees.
Under running water rinse rimmed baking sheet evenly with water
shake off excess, leave wet then line with wax paper.

In a large bowl stir together
cookie crumbs, sugar, and butter until combined.
Evenly press onto bottom and up sides of prepared baking sheet. 
Bake, rotating halfway through until firm, about 10 minutes.
Take out of oven cool, about 20 minutes.

Sprinkle cooled crust evenly with pecans and chocolate.
Pour condensed milk over the top carefully to cover completely
(do not let it drip over the edges).
Sprinkle with coconut.

Bake until coconut has toasted 10 to 15 minutes.
Remove from oven and cool completely.
cut into bars

Dump Cake

Dump Cake

1 can cherry pie filling
1 can crushed pineapple
1 package yellow cake mix
6 ounces chopped walnuts
1/2 cup butter

In a 9x13 inch pan
mix cherries and pineapple (with juice)
Sprinkle dry cake mix over fruit mixture
Add walnuts on top
Drizzle top with melted butter or margarine.
Bake in a 350 degree for 35 or 40 minutes

Campfire Range Cake/Brownies

Campfire Range Cake/Brownies 

Cut a "lid" from the orange 
 hollow out the insides,
fill 3/4 full with cake mix or brownie mix,
sit the lid back on,
wrap in foil and cook in coals of campfire 20 min.

Apple BBQ Ribs

Apple BBQ Ribs

4 cups barbeque sauce
4 cups applesauce
4 pounds baby back pork ribs
salt and black pepper to taste
cayenne pepper to taste
garlic powder to taste

Mix the barbeque sauce and applesauce in bowl.
Combine salt, pepper, cayenne pepper, and garlic powder in a bowl
Place ribs on a large sheet of heavy duty aluminum foil,
Rub ribs all over with dry ingrediants
Pour sauce over ribs to coat
Seal ribs in the foil
(Set in the refrigerator overnight to marinate- Optional)

Preheat grill for high heat.
Place ribs in foil on the grill and cook about an hour
Remove ribs from foil and put them on the grill
basting occasionally, 20-30 minutes until ribs are done.

Easy Western Breakfast Bake

Easy Western Breakfast Bake


1 pound Sausage
1 (20 ounce) Hash Brown Potatoes
1 cup diced Ham (optional)
1/3 cup diced onions
1 cup shredded Cheddar cheese
1 cup shredded Swiss cheese
1 yellow pepper, diced
4 ounces sliced mushrooms
6 eggs
1/3 cup milk
salt and pepper to taste

Crumble and cook sausage until browned
Add onions and cook until softened Set aside
In a greased 9x13 inch baking dish add:
half of potatoes
Layer sausage mixture
cheddar and swiss Cheese
yellow pepper and mushrooms.
Place remaining potatoes on top.
Beat eggs, milk, salt and pepper until well combined.
Pour over potatoes.
(dish can be refrigerated overnight if making ahead of time)
Preheat oven to 350 F.
Bake uncovered 45 to 50 minutes or until eggs are set.

Wednesday, May 15, 2013

Shrimp Scampi vegetable rice

Shrimp Scampi vegetable rice
1 envelope Garlic & Herb Dressing Mix
1/4 cup lemon juice
4 Tbsp olive oil
2 Tbsp. chopped fresh parsley
1 tsp. minced garlic (optional)
1/8 tsp. pepper
1 small onion, chopped
1-1/2 lb. medium de-vained, cleaned shrimp,

dressing mix, juice,
1/4 cup water,
2 Tbsp. of the oil,
until well blended;
set aside.

HEAT remaining 2 Tbsp. oil in large skillet on medium heat.
Add onion cook and stir until tender but not browned.
Add shrimp cook 3 minutes or until shrimp turns pink,
stirring occasionally.
Stir in salad dressing mixture.

BRING to a boil on medium heat; boil 1 minute.
Serve over hot vegetable rice.

Tuesday, May 14, 2013

Sweet and Tangy Root Beer BBQ pork

Sweet and Tangy Root Beer BBQ pork

1} Two pound pork tenderloin

1} 12 ounce can or root beer

1} 18 ounce bottle your favorite barbecue sauce

Place the pork tenderloin in a slow cooker;
Add root beer to tenderloin
Cover and cook on low 8 hours
until pork shreds easily with fork
Drain off excess liquid
Add barbecue sauce
mix well

Ice Tray Chocolate Covered Strawberry

Ice Tray Chocolate Covered Strawberry!

Fresh Strawberries
ice trays
12 oz bag of chocolate chips
3 large chocolate bars for one pint of strawberries

Spray an ice tray with a little bit of cooking spray
prep strawberries by rinsing,
pat dry with paper towel
cut in half

Place half a strawberry in each tray slot
melt chocolate chips or candy bars in
NON stick pan on stove / or in bowl in microwave
keepin a close eye on chocolate

pour over strawberries
let cool in fridge for an hour
Turn tray upside down and pop out treats

Monday, May 13, 2013

Caramelized Steak Skewers

Caramelized Steak Skewers

1 lb. beef sirloin steak, sliced thin
1/4 cup Steak Sauce
1/4 cup Barbecue Sauce
1 tsp. Dijon Mustard

Ina bowl add steak with 2 tbsp. steak sauce
let stand 10 to 12 mins.

While meat is marinating

In a small bowl add
Rest of steak sauce
barbecue sauce

Set aside

Thread meat onto 8 skewers.

Grill 6 min. or until meat is done
turning after 3 min
brush occasionally with barbecue sauce mixture.

Sweet Mesquite Glazed Wings

Sweet Mesquite Glazed Wings

5 pounds chicken wing, pieces
2 tbsp vegetable oil
4 tbsp Mesquite Seasoning
1 cup pancake syrup Substitutions
2 tbsp lemon juice

in large bowl toss wings with oil
add 1 tbsp of the Seasoning
toss again to distribute seasoning over chicken

in a bowl mix
pancake syrup,
lemon juice
3 tbsp of mesquite seasoning
Set aside.

Grill wings for 18 to 20 minutes or until cooked
turning often
Remove wings to platter
at this point you can use a little more of your
sauce for extra flavor before serving or
use as dipping sauce

Strawberry Pie

Strawberry Pie

3 Tbls cornstarch
1 cup sugar / Splenda
1 1/2 cups water
1 box strawberry jello
2 cups sliced strawberries
Pre-bake a 10" pie shell

Line bottom of pie shell with the sliced strawberries.
Combine first 3 ingredients in a pan.
Bring to a boil
reduce heat and let simmer
stirring constantly until thickened
Add the jello, stir until dissolved.
Pour over the strawberries and refrigerate until set.
Serve with whipped cream.

Saturday, May 11, 2013

Hamburger Pie

Hamburger Pie

  • Mashed Potatoes or one 24-ounce package refrigerated mashed potatoes
  • 1 1/4 pounds  lean ground beef
  • 1/2 cup  chopped onion (1 medium)
  • 1/4 teaspoon  salt
  • Dash black pepper
  • 2 1/2 cups  frozen cut green beans, thawed
  • 1 10 3/4ounce can condensed tomato soup
  • 1/2 cup  shredded process American cheese (2 ounces)

  Prepare Mashed Potatoes; set aside.
 In a large skillet cook meat and onion until meat is brown and onion is tender. 
 Drain off fat. Add the salt and pepper.
Stir in thawed beans and soup; 
 pour into a greased 2-quart rectangular baking dish or casserole.
  Spoon Mashed Potatoes in mounds on bean mixture 

 Sprinkle cheese over the potatoes. 
Bake, uncovered, in a 350 degree F oven for 30 to 35 minutes 
or until mixture is bubbly and cheese begins to brown. 
Makes 6 servings.

Taco Bake

Taco Bake
1 1/2 pounds lean ground beef
1 can diced tomatoes with green chiles drain all juice out
1/2 cup water
1 cup sour cream
1 package taco seasoning mix
8 ounces shredded Colby-Monterey Jack cheese
1 lg bag corn tortilla chips

Preheat oven to 350 degrees

brown the ground beef in a skillet
drain all grease
add seasoning mix
diced tomatoes
sour cream
Let simmer for 8 to 10 minutes.

In the bottom of a 9x13 inch baking dish,
Cover bottom of dish with tortilla chips.
add a layer of the meat
on top of that add cheese
Continue to alternate meat and cheese layers
The last layer should be cheese.
Bake in the preheated oven for around 20 minutes
the cheese should be bubbly.

Mt.Dew Cake

Mt.Dew Cake

1 box lemon cake mix
1 4 1/2 oz. lemon instant pudding mix
1/4 cup vegetable oil
4 eggs
1 12 oz. can Mt Dew

In a bowl
Combine cake mix
Lemon pudding
while mixing add Mt Dew a little at a time into batter

Pour into a well greased cake pan (or bunt pan)
bake at 350 Following directions on cake box.

Lemon or Vanilla
Mix in shredded coconut flakes (optional)

Friday, May 10, 2013

Crockpot Sweet and Spicy Meatballs

Crockpot Sweet and Spicy Meatballs

2 pounds precooked frozen meatballs
1 cup grape or apple jelly
2 cups chili sauce or cocktail sauce

Heat meatballs in oven as directed on package.
Place in 3-4 quart crockpot.
Mix jelly and chili sauce or cocktail sauce thoroughly,
pour over meatballs, stir well, cover crockpot,
heat on high 1-2 hours until sauce is hot.
Turn heat to low until ready to serve, stirring occasionally.

Easy Chicken Enchiladas

Easy Chicken Enchiladas 

1 (8 ounce) package cream cheese

1 cup salsa

2 cups chopped cooked chicken breast meat

1 (15.5 ounce) can pinto beans, drained

6 (6 inch) flour tortillas

2 cups shredded Colby-Jack cheese

Preheat the oven to 350 degrees F (175 degrees C).
Lightly grease a 9x13 inch baking dish.
In a small saucepan over medium heat,
combine the cream cheese and salsa. Cook,
stirring until melted and well blended.
Stir in chicken and pinto beans.
Fill tortillas with the mixture,
roll and place into the prepared baking dish.
Spread cheese over the top.
Cover with aluminum foil.
Bake for 30 minutes, or until heated through.
Garnish with your favorite toppings
Like lettuce, tomatoes, green onions and sour cream.

Wednesday, May 8, 2013

S'mores Pockets

S'mores Pockets
Crescent rolls, chocolate chips, 
mini marshmallows,  
a little bit of crushed up Graham crackers - 
Unroll crescent rolls
place in cupcake tins
sprinkle crushed grahams 
a few mini mallows 
 a few chocolate chips
fold up crescent roll over the top 
bake 350 for 15 mins

Peanut Butter Chocolate Éclair Cake

Peanut Butter Chocolate Éclair Cake

1 box chocolate graham crackers (there will be a few graham crackers left over)
2 (3 ¼ -ounce) boxes vanilla instant pudding
1 cup peanut butter
3 ½ cups milk
1 (8 oz) container Cool Whip
1 can chocolate frosting

Spray bottom of 9 x13 pan with cooking spray. 
Line the bottom of the pan with whole graham crackers. 
In a bowl using an electric mixer, mix pudding with milk, peanut butter; 
beat at medium speed for 2 minutes. Fold in whipped topping. 
Pour half the pudding mixture over graham crackers. 
Place another layer of whole graham crackers on top of pudding layer. 
Pour over remaining half of pudding mixture 
 cover with another layer of graham crackers. 
Heat the container of prepared frosting, uncovered for 1 minute. 
Pour over top of cake. Refrigerate for at least 12 hours before serving!

Zucchini / Squash Rounds

1 lb. zucchini or squash (about 2 medium-sized)
1/4 cup shredded parmesan (heaping)
1/4 cup Panko breadcrumbs (heaping)
... 1 tablespoon olive oil
1/4 teaspoon kosher salt
freshly ground pepper, to taste
Preheat oven to 400 degrees. 
Line two baking sheets with foil and spray lightly with vegetable spray.

Slice zucchini or squash into 1/4 inch-thick rounds. 
Toss rounds with oil, coating well.

In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.

Place rounds in parmesan-breadcrumb mixture, 
coating both sides of each round, pressing to adhere. 
The mixture will not completely cover each round, 
but provides a light coating on each side.

Place rounds in a single layer on baking sheets. 
Sprinkle any remaining breadcrumb mixture over the rounds.

Bake for about 22 to 27 minutes, until golden brown.
 (There is no need to flip them during baking -- they crisp up on both sides as is.)



1 (6-oz) pkg Wild Rice mix (Uncle Ben's or Rice a Roni)
1/2 c. onion, chopped
1/2 c. celery, chopped
2 T. butter
1 can cream of mushroom soup
1/2 c. sour cream
1/3 c. water
1/2 tsp. curry powder
2 c. chicken, cooked & chopped

Prepare rice according to package directions. 
Saute onion and celery in the butter. 
Stir in soup, sour cream, water, and curry powder. 
Fold in chicken and rice. Bake at 350 degrees, 
uncovered for 35-40 minutes. Stir before serving.

If you dont like sour cream you can do this instead
1 c. low-fat cottage cheese
1 T. lemon juice
2 T. milk

Cheesy Cauliflower Patties

Cheesy Cauliflower Patties

1 head cauliflower
2 large eggs
1/2 c cheddar cheese, grated
1/2 c panko
1/2 t cayenne pepper (more of less to taste)
olive oil

Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. 
Drain. Mash the cauliflower while still warm. 
Stir cheese, eggs, panko, cayenne & salt to taste.

Coat the bottom of a griddle or skillet with olive oil over medium-high heat. 
 Form the cauliflower mixture into patties about 3 inches across. 
Cook until golden brown & set, about 3 minutes per side. 
Keep each batch warm in the oven while you cook the rest.

Makes 8



2 large unpeeled baking potatoes
olive or vegetable oil
1 cup Colby-Jack cheese
6 bacon slices
1/3 cup green onion sliced (about 2)
¼ cup barbeque sauce or salsa

Preheat oven to 450 degrees. Cut potatoes into 1/4 inch slices. 
Brush both sides of potatoes with oil. 
Place rounds on a baking stone or sheet pan. 
Bake 20 minutes or until lightly browned. Remove from oven.

Meanwhile, cook bacon until crisp, drain and crumble. 
In a medium bowl, combine bacon, cheese, and sliced green onions in a bowl and toss together. 
With a basting brush, brush each potato round with barbeque sauce 
sprinkle the cheese mixture on top. Return to the oven. 
Bake 3-5 minutes until cheese is melted.

Chocolate Chip Cookie Cheesecake

Chocolate Chip Cookie Cheesecake

3 (8-ounce) packages cream cheese, softened
3 eggs
3/4 cup sugar
1 teaspoon vanilla extract
2 (16.5-ounce) rolls refrigerator chocolate chip cookie dough
Preheat oven to 350 degrees F.

In a large bowl, beat together cream cheese, eggs, sugar, and vanilla extract until well mixed; set aside.

Slice cookie dough rolls into 1/4-inch slices. 
Arrange slices from one roll on bottom of a greased 9- x 13-inch glass baking dish; 
press together so there are no holes in dough. 
Spoon cream cheese mixture evenly over dough; 
top with remaining slices of cookie dough.
Bake 45 to 50 minutes, or until golden and center is slightly firm.

Remove from oven, let cool, then refrigerate. Cut into slices when well chilled.

Keep cookie dough refrigerated until just before slicing. 
You can serve the cheesecake plain, with chocolate sauce, 
with fudge or whipped topping…whatever’s your favorite.

Bar Chili Potato


  • 1-1/2 pounds ground beef
  • 2 medium onions, chopped
  • 1 medium green pepper, chopped
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (16 ounces) chili beans, undrained
  • 2 tablespoons sugar
  • 2 teaspoons chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Baked potatoes


  • In a Dutch oven, cook the beef, onions and green pepper over medium heat until meat is no longer pink; drain. Add the tomatoes, beans, sugar and seasonings.
  • Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Serve with potatoes. 
  • Yield: 7 cups.

Southern Style Strawberry Cake

Do you love to bake.. Love to create a masterpiece and wow the family?.. Then this one is for you..

Southern Style Strawberry Cake
1 (18.5 ounce) box white cake mix (without pudding)
1 (3 ounce) package strawberry Jell-O
1 Tablespoon self-rising flour
4 teaspoons granulated sugar
3/4 cup vegetable oil
4 eggs
1/2 cup water
1/3 cup fresh strawberries, finely diced.

Preheat the oven to 350 degrees F.

To make the cake, combine to cake mix, Jell-O, flour and sugar in a large bowl. Mix well. Add the oil. Add the eggs one at a time, beating well after each addition. Add the water and strawberries and mix well. Divide the batter evenly into three 8-inch round baking pans that have been oiled and floured. Bake for 25-35 minutes, or until a tooth pick inserted into the center of the cakes comes out clean and the layers pull away from the sides of the pan.

Transfer the layers from the oven to wire racks. Let them cool, still in their pans, for 10 minutes. After 10 minutes, run a knife around the inside edge of each pan, then unmold each layer onto the racks to cool completely.

Cream Cheese Frosting:
1 (8 ounce) block cream cheese, softened
2 sticks (8 ounces) unsalted butter, softened
2 (1 pound) boxes powdered sugar
pinch of salt
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
pink food coloring
4 sliced strawberries

To make the frosting, in a bowl combine the cream cheese and butter. Beat until soft and pliable and no lumps remain. Add one box of the powdered sugar, salt and vanilla extract. Beat until incorporated. Add the second box of sugar and mix until incorporated. If you would like a smoother consistency, and a slash of milk. If you would like a thicker consistency, and a bit more powdered sugar until the desired consistency is achieved.

Put the coconut in a small bowl and sprinkle with two or three drops of pink die. Mix with hands to distribute the color and wash hands immediately. Once the cake is frosted, decorate the top of the cake with the shredded coconut and sliced strawberries.

Dreamsicle Orange Punch

Dreamsicle Orange Punch: 
1 Quart Orange Sherbet; 
1 Quart Vanilla Ice Cream; 
1 Liter Of Sprite or 7-Up. 
1 Can Of Cream Soda. Pour 
1 Liter Sprite or 7-Up 
In Large Punch Bowl. Scoop Softened Sherbet and Vanilla Ice Cream 
 Add 1 Can Of Cream Soda And Stir.

Ham and Cheese Biscuit Cups

Ham and Cheese Biscuit Cups

1 tube refrigerator biscuits
1/2 cup cheddar or swiss cheese, whatever you like
1/2 cup ham cut in small pieces
2-3 eggs
Salt and pepper
Cooking spray/butter/oil
Muffin tin

Grease your muffin tin and preheat oven to 375 degrees.
Press the biscuits flat with your hands and press then them into the muffin tin cups. Fill the biscuit cups with the ham and cheese.
Whip eggs in a separate bowl and fill the cups evenly with the egg mixture. Season with salt and pepper. Bake the cups for 20-25 minutes, until the eggs have set and the biscuits are golden brown.

Oven Baked fajita

Oven Baked fajita


1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp seasoned salt
1 (15 oz) can diced tomatoes with green chilies (Rotel)
1 medium onion, sliced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips


Preheat the oven to 400 degrees. 
Place chicken strips in a greased 13×9 baking dish.
In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
Drizzle the spice mixture over the chicken and stir to coat.
Next add the tomatoes, peppers, and onions to the dish and stir to combine.
Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.

Angel Food Pineapple Cake

Angel Food Pineapple Cake

1 (16 ounce) package angel food cake mix
1 (20 ounce) can crushed pineapple with juice
1 (12 ounce) container frozen whipped topping, thawed

Preheat oven to 350 degrees F (175 degrees C).
Spray a 9x13 inch pan with vegetable oil spray.
In a large bowl, combine cake mix and pineapple (with juice).
Mix until well blended.
Pour batter into prepared 9x13 inch pan.
Bake for 25 minutes or until golden brown.
Let cool.
Serve with whipped topping

Marshmallow Cupcake Topping

Did someone say easy?

Too rushed for frosting?
Place a large marshmallow on each cupcake five minutes before they finish baking.
It will melt and make a yummy toasted marshmallow topping.

Sausage Bites

Sausage Bites

1 lb. hot sausage (pork or turkey)
1 (8 oz.) package cream cheese
2 packages crescent rolls
Dash salt & ground black pepper
In a saute pan, brown sausage; drain.
Add a dash of salt and pepper.
Blend in cream cheese until the cream cheese is melted.
Unroll one package of crescent rolls and place on a baking sheet. With your fingers, gently press the seams together to seal them. Spread the sausage mixture evenly over the crescent roll dough, leaving about a 1/2-inch border along the edges.
Unroll the remaining package of crescent rolls and place on top of the sausage mixture.
Press the edges together to seal.
Gently press the seams together.
Bake at 375 degrees for about 20 minutes, or until crescent roll dough is golden brown.
Cut into small squares and serve.
(A pizza cutter makes really quick and easy work of the cutting.)

Grill Cabbage

Grill Cabbage
If you have never tried this .. you should, it's delish!

1 large head of cabbage

1 stick of butter ( or what ever you use )

2 sheets Heavy Duty aluminum foil
(big enough to cover head of cabbage )

salt and pepper (optional )

take your 2 pieces of foil, lay one on top of the other

Rinse cabbage
cut in half
place stick of butter between the halves of cabbage
salt and pepper to taste
put cabbage "back together"
Wrap head of cabbage with foil
*make sure to use both sheets of foil to hold moisture in
while cabbage is cooking*

Place on top rack in grill or off the side for indirect heat
cook for an hour or until you can stick a knife EASILY
through the top of the foil ball in to the center of the

HillBilly Salad

HillBilly Salad

4 thinly sliced cucumbers
1-large sliced red onions
1-large sliced green bell peppers
1-tbsp salt
2-cup white vinegar
1 1/2-cups sugar
1-tsp celery flakes
1-tsp red pepper flakes

Mix cucumbers, onions, peppers and salt; set a side.

Put vinegar, sugar, celery flakes and pepper flakes in a pot and bring to a boil. Remove from heat and add 2 handfuls of ice until melted.

Place all veggies in large mouth canning jars (2 quarts or 1 half gallon jar)

Pour mixture over cucumbers, store in refrigerator.
Will keep up to 2 months

Makes 2 quart jars
This is a great yummy summer salad and can stay in your fridge up to 2 months.

Tuesday, May 7, 2013



1 large egg
2½ tablespoons mayonnaise (I like Hellman’s Real)
1½ teaspoons Dijon mustard (I like Maille brand)
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
¼ teaspoon salt
¼ cup finely diced celery (you’ll need one stalk)
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat*
½ cup panko (I like the Whole Foods 365 brand for this recipe)
Canola oil

1. Line a baking sheet with aluminum foil.

2. Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. 
Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.

3. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.

Quick Tartar Sauce

1 cup mayonnaise
1½ tablespoons sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoon minced red onion
1-2 tablespoons lemon juice, to taste
Salt and freshly ground black pepper, to taste

Texas Trash Warm Bean Dip

Texas Trash Warm Bean Dip

1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 cans (16 ounces, each) refried beans
1 packet taco seasoning
2 cups cheddar cheese, shredded
2 cups monterey jack cheese, shredded

Preheat oven to 350 degrees. 
Mix together cream cheese and sour cream in a large bowl. 
Mix in refried beans until combined. Stir in taco seasoning.

Spray a 9x13 baking pan with cooking spray. 
Spread mixture evenly into the bottom of the baking dish. 
Sprinkle the top with both cheeses.

Bake for 25-30 minutes, or until cheese in melted and slightly browned. 
Serve with tortilla chips.

Vodka or Rum Slushies

Vodka Slushies (or Rum )
1 1/2 quarts cranberry juice cocktail
1 (6-ounce) can frozen orange juice concentrate, defrosted
2 cups vodka

Combine all of the ingredients in a large plastic container. 
Freeze for several hours. 
It will not freeze solid, but rather achieve the consistency of a slushy.

Scoop into punch cups or wine glasses and serve

Baked Broccoli Potato Cheese Patties

Baked Broccoli Potato Cheese Patties
yield: 8 - 10 patties

2 teaspoons vegetable oil
2 cloves garlic - minced
1/2 onion - chopped

1 russet potato peeled and cut into cubes
1 (12 ounce) bag frozen broccoli - defrosted
3/4 cup panko breadcrumbs
1/2 cup sharp cheddar cheese
1/3 cup parmesan cheese
2 eggs - beaten

preheat the oven to 400 degrees. 

Boil potato cubes for 8 mins
chop broccoli boil, for 2 minutes 
In a bowl combine potato and broccoli, mash together
Lightly grease a baking sheet lined with aluminum foil.
Heat the oil in a small pan over medium heat, 
add in the garlic and onions. Season with salt/pepper to taste. 
Sauté until onions are garlic are tender, set aside to cool.

  To the same bowl, add the panko, cheeses, eggs, salt/pepper to taste.
Mix together and form into patties, 
place on the prepared baking sheet.
Bake in the preheated oven for 15 minutes. 
Flip and bake for another 15 minutes or until browned and crispy.

Sausage, egg and biscuits casserole

Sausage, egg and biscuits casserole

1 can buttermilk biscuits any brand
1 lb  sausage 
1 c shredded mozzarella
1 c shredded cheddar
6 eggs
3/4 cup milk
salt & pepper to taste

Cut biscuits into six to eight pieces place in a grease 8x8 pan, 
brown sausage on the stove top and drain 
spread over the cut up biscuits, 
beat eggs and add milk and salt and pepper to them 
 pour over sausage and biscuits, 
sprinkle both shredded cheeses over the top.
Bake in 8x8 pan at 425 for 30-35 min. Let sit 5 min.


1 c. warm water
1 pkg. active dry yeast
2 1/2-3 c. self-rising flour
1 egg
1 tbsp. sugar
3 tbsp. soft butter
1/4 c. butter (to spread on dough)

Dissolve yeast in warm water in medium size bowl. 
Add sugar, egg and 3 tablespoons of butter. 
Stir in 2 1/2 cups or more self-rising flour. 
Mix thoroughly and turn out on floured board. 
Knead and roll to medium thickness. 
Spread 1/4 cup soft butter on half of dough. 
Turn other half over the buttered dough. 
Cut with biscuit cutter or cut in squares with knife and 
put in greased pan. Butter tops of biscuits  
let rise in a warm place for 1 hour. 
Bake in 450 degree oven until brown.



1 box devils food cake mix, plus ingredients to make the cake
1 can sweetened condensed milk
1 jar hot caramel ice cream topping
1/2 cup chocolate chips
2 cups heavy whipping cream
1/2 cup powdered sugar
1 tsp vanilla
3 snickers candy bars, chopped
1/3 cup peanuts, chopped
caramel sauce
chocolate sauce

Bake cake in a 9x13-inch pan according to direction on the package.

While cake is baking, mix condensed milk and hot caramel topping until well blended. When the cake is done and while it's still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely. Sprinkle chocolate chips over cake.

In a chilled bowl, whip together heavy cream, powdered sugar and vanilla. Whip on high speed of an electric mixer for 1-2 minutes. Stir in chopped snickers. Spread over cake. Sprinkle chopped peanuts over cake. Drizzle caramel and chocolate sauce on top. Chill.

Lemon Cake

1 (18.25 ounce) package yellow cake mix

1 (3 ounce) package lemon flavored Jell-O®

3/4 cup vegetable oil

4 eggs

3/4 cup water

1/4 teaspoon lemon extract

1 cup confectioners' sugar

4 tablespoons lemon juice

Combine gelatin mix and cake mix. Mix well.
Add next 4 ingredients - oil, eggs, water and lemon extract. Mix lightly.
Bake according to instructions on back of cake box.

To Make Frosting: Combine confectioners' sugar and lemon juice.
When cake is done, and while still hot, ice with frosting.

Amish Broccoli Salad

Amish Broccoli Salad

1 head broccoli, chopped

1 head cauliflower, chopped

1 cup mayonnaise

1 cup sour cream

1/2 cup sugar

1/2 teaspoon salt

1/2 pound bacon, fried and crumbled

1 cup shredded Cheddar cheese
Combine the chopped broccoli and cauliflower in a large bowl. In a separate bowl, combine the mayonnaise, sour cream, sugar, and salt to make a creamy dressing. Add the dressing to the broccoli–cauliflower mix, stirring to evenly coat the vegetables. Stir in the bacon and the cheese, reserving a small amount to sprinkle on top of the salad just before serving.



And it's Healthy...So much better than fried!!!

1/2 cup parmesan cheese
1 cup Greek yogurt -plain
1 tsp garlic powder
1 1/2 tsp seasoning salt
1/2 tsp pepper

Spread mixture over chicken breasts, bake at 375 degrees for 45 mins



2 Tbsp. butter
1 onion, sliced
1 green bell pepper, sliced
3/4 lb. sliced roast beef (from the deli)
1/3 c. beef broth
8 oz. cream cheese
2 (8 oz) tubes refrigerated crescent rolls
4 slices Swiss cheese

◦Preheat oven to 375-degrees.
◦In a large skillet, saute onion and pepper in butter over medium heat until they become soft and onions become transparent.
◦Coarsely chop roast beef and add to onion/pepper mix.
◦Stir for about 2-3 minutes or until roast beef becomes hot. Add beef broth and cream cheese, stirring until cream cheese is melted and coats the roast beef. Remove from heat.
◦Separate crescents dough into triangles and press flat.
◦Slice Swiss cheese into 4 strips and lay each strip over each crescent triangle.
◦Scoop about 2 Tbsp. of roast beef mix over each triangle and roll up, pinching the sides of the crescent so cheese doesn't ooze out.
◦Place crescent rolls on an ungreased cookie sheet and bake at 375-degrees for 10-13 minutes or until golden brown.

Monday, May 6, 2013

Mini German Pancakes

Mini German Pancakes made in muffin tins. So easy!
1 cup milk
6 eggs
1 cup flour
1/2 tsp. salt
1 tsp. vanilla
1/4 cup butter, melted

Preheat oven to 400 degrees. 
Blend first five ingredients in a blender. 
Be sure to smooth out any flour lumps.
-Blend in butter a little at a time.
-Grease muffin tins well and fill slightly less than half-full.
-Bake for 15 minutes, or until puffy and golden on top. 
The crater will form on its own.
-Add your favorite toppings. 
And a dusting of powdered sugar.