Archive for the ‘Cooking/Recipes’ Category

There is nothing like a delicious bowl of soup, stew or chili on a cold day.  It’s not really cold here today but it’s overcast and cool and looks like the beginning of the Autumn season,  so I was thinking of a good vegetable/beef stew.  Yum!  Just sounds good about now.  Of course you can’t have stew, soup or chili without a BIG slice of hot cornbread, fresh from the oven, with a big dollop of butter.  Have a good day and cook up something yummy.  I think I will.  🙂

Corn Chowder

Beef Stew

Yummy Chili

And of course….CORNBREAD!

Enjoy yourself!

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Hum…Not quite sure if this is easier than actually peeling a potato the traditional way, but I thought it was interesting. See what you think.

Dawn Wells Potato Peeling Video

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This is an easy recipe for Christmas.  It is really rich, but really good. 🙂  Enjoy!

  • 1 (21 oz.) can of Cherry Pie Filling
  • 1 can Sweetened Condensed Milk
  • 2 (8 oz.) cartons whipped topping — Cool Whip.
  • 1 (16 oz.) can of Crushed Pineapple
  • 1 cup chopped nuts (your choice)
  • 1 cup mini marshmallows


Combine all ingredients BUT DO NOT DRAIN PINEAPPLE. Mix well, refrigerate for 3 hours before serving. Be sure to chill well. 🙂

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I fixed this the other night with my “famous” meat sauce. 🙂  Mmmmm…..Good.

Crispy Parmesan Chicken

1-11/2 lbs. thinly sliced boneless/skinless chicken breast

2 1/2 TBLS. mayonnaise

1 tsp. Dijon mustard

1 tsp. Worcestershire sauce

1 TBLS. minced onion

1 oz. grated Parmesan cheese (or enough so the chicken is all covered)

1. Preheat oven to 350 and spray a shallow baking dish with nonstick cooking spray.  Place the chicken in the prepared baking dish.

2. In a small bowl, combine the mayonnaise, mustard, Worcestershire and onion. Spread evenly over chicken.

3.  Sprinkle the chicken with the Parmesan, and bake uncovered for 30 minutes, or until crispy.


This is also good with fish.

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Here is a recipe I fixed on July 4th and it was a smashing success. Since it is so hot these days you don’t want to spend a lot of time in the kitchen.

Good to serve with chips in a bowl OR on hot dogs and hamburgers.

2 pounds lean ground beef

1 cup chopped onion

1/4 cup chili powder

1 TBLS paprika

1 TBLS ground cumin

! tsp garlic powder

1 TBLS dried Mexican leaf oregano

1/4 to 1/2 tsp cayenne pepper (to your taste—we like it HOT)

1 tsp salt

Fresh ground black pepper

1 (10 oz.) can Salsa de Chile Fresco (Mexican Tomato Sauce)

1 (10 oz) can Rotel tomatoes

1 (16 oz) can pinto beans, undrained

1 TBLS balsamic vinegar

In a large skillet,brown ground beef and onion together; drain excess fat (I used extra lean ground beef). Add chili powder, paprika, ground cumin, garlic powder, oregano, cayenne pepper, salt and fresh ground pepper; simmer stirring occasionally about 3 to 4 minutes. Add tomato sauce, Rotel tomatoes and beans; simmer about 5 minutes and then add the balsamic vinegar. Pour into small crock-pot and heat on low about 2 hours OR until the gang arrives.

Top with: cheese, onions, sour cream…

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I’m beginning to think about Easter Dinner and as I was looking for different recipes I came across this interesting tid-bit.  I thought you would probably be interested as well so I am sharing it with you.


Hot Cross Buns have long been a symbol of Good Friday.  Today they are sold in bake shops and supermarket bakeries throughout the Easter season.  Each bun has an icing cross on top to signify the crucifixion.

In England, they were once sold by street vendors who advertised their wares with cries of, “Hot Cross Buns! Hot Cross Buns!”  Their street cries became a nursery rhyme….

Hot Cross Buns!

Hot Cross Buns!

One a penny, two a penny,

Hot Cross Buns!

If ye have no daughters,

Give them to your sons.

One a penny, two a penny,

Hot Cross Buns.

Although they have been a Lenten and Good Friday tradition for centuries, Hot Cross Buns were not always associated with Christianity.  Their origins lie in pagan traditions of ancient cultures, with the cross representing the four quarters of the moon.  During early missionary efforts, the Christian church adopted the buns and re-interpreted the icing cross.  In 1361, a monk named Father Thomas Rockcliffe began a tradition of giving Hot Cross Buns to the poor of St. Albans on Good Friday.  In years that followed, many customs, traditions, superstitions, and aclaims of healing and protection from evil were associated with the buns. In the 16th century, Queen Elizabeth I passed a law banning the consumption of Hot Cross Buns except during festivals such as Easter, Christmas and funerals.

What do you think of such traditions?  Do you serve Hot Cross Buns on Good Friday or with your Easter Dinner? 


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Well, I just took a beautiful Pecan Pie out of the oven.  There are 3 Coconut Cream Pies sitting on my counter that I made this morning.  I’m headed out in a couple of minutes to take one of the Coconut Creams to some friends. My pie crusts turned out sooooo good. (I just sampled) I will finish up the cornbread, biscuits, chopping onions and celery etc. for the dressing later this evening.  I will also make a pumpkin pie tonight.  Oh yeah, and yeast rolls.  My sister-in-law is bringing the ham and yams this year.  My mother-in-law is making her famous apple pie. There will be mashed potatoes, fried green beans, sweet corn, dressing, giblet gravy… Oh my, I just don’t know if we will have enough food. LOL 

Nathaniel and Andrea flew out last night for Austin, TX where they will spend Thanksgiving with Andrea’s family.  ‘Than is already drooling over Cheryl’s (Andrea’s Mom) homemade cinnamon rolls.  Matthew and Danelle will be here with us.  Yes!  I just love Holidays.  It is so much fun. 

Have a blessed Thanksgiving!

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I guess since Thanksgiving is right around the corner, I am thinking a lot about recipes.  I always love to cook and bake for Thanksgiving Dinner.  Autumn is my favorite time of year.  The weather is great (especially where I live).  I enjoy feeling the cool crisp air in the morning and then the warmth of the sun in the afternoon and then the cool  again in the evening.  It is almost perfect.  Food tastes better this time of year too.  Soooo…..here is another great recipe. 


2 cups sugar

2 cups flour

1 tsp. soda

1 cup coca-cola

2 sticks butter

3 Tbls. cocoa

2 eggs

1 tsp. vanilla

1/2 cup buttermilk

1 1/2 cups miniature marshmallows

Combine sugar, flour and soda in bowl.  Bring coke, butter and cocoa to boil and pour over ingredients in bowl.  Add eggs, vanilla, buttermilk and marshmallows.  Bake at 350 for 30 to 35 minutes.


3 oz. coke

3 Tbls. cocoa

1 stick butter

1 box confectioner’s sugar

1 cup pecans  (I chop mine and use a little more than a cup)

Bring coke, cocoa and butter to boil and add to 1 box of confectioner’s sugar.  Stir in pecans. 

Let cake cool and then add frosting.  YUMMY

You may just get a sugar high on this one.  LOL  Enjoy!


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Cornbread Dressing

Here’s a good cornbread dressing recipe for Thanksgiving if you don’t already have one.


1 ( 6 oz.) pkg. cornbread mix

1 ( 12 oz.) can biscuits

1 Cup chopped onlins

1 Cup chopped celery

3 Tbls. butter, melted

1 tsp. salt

1/2 tsp. pepper

1 tsp. rubbed sage

3 Cups chicken broth

4 eggs, beaten

Bake cornbread and biscuits. Cool.  Crumble cornbread and biscuits; set aside.  Saute onions and celery in butter until crisp and tender.   Add to cornbread and biscuit mixture.  Stir well.  Add salt, pepper and remaining ingredients.  Mix well.  Spoon into a greased 12×8 baking dish.  Bake at 350 for 55 min. or until golden brown.  Serves 8. 

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