Zucchini Bread Recipe


Makes 2 loaves
3 eggs
2 cups sugar
1 cup oil
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons vanilla
3 cups zucchini, grated,raw and unpeeled
1 teaspoon cinnamon
1 cup walnuts, chopped (optional)


Beat together the eggs, sugar, and oil.
Add the other ingredients, beating well.
Bake at 350 degrees for about 1 hour in two oiled and floured loaf pans.

Shrimp Boil Foil Packets


1 1/2 pounds large shrimp, peeled and deveined
1 (12.8-ounce) package smoked andouille sausage, thinly sliced
2 ears corn, each cut crosswise into 4 pieces
1 pound baby red potatoes, halved
2 tablespoons olive oil
4 teaspoons cajun seasoning
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
Make These Easy Holiday Cookies


Preheat a gas or charcoal grill over high heat.

Cut four sheets of foil, about 12-inches long. Divide shrimp, sausage, corn and potatoes into 4 equal portions and add to the center of each foil in a single layer.

Fold up all 4 sides of each foil packet. Add olive oil, cajun seasoning, salt and pepper, to taste; gently toss to combine. Fold the sides of the foil over the shrimp, covering completely and sealing the packets closed.

Place foil packets on the grill and cook until just cooked through, about 12-15 minutes.*

Served immediately, garnished with parsley, if desired.

*This can also be baked for 15-17 minutes at 425 degrees F.

Prep Time 10 min
Cook Time 15 min
Total Time 25 min

Yield 4 servings

Old Fashioned Pancakes

makes 12 pancakes

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
3 tablespoons butter, melted
1 egg
1 1/4 cups milk
cooking spray

How to make this recipe

1.Sift together flour, baking powder, salt, and sugar in a large bowl.

2.Whisk in melted butter, egg, and milk until combined. Let batter rest for 5 minutes.

3.Preheat a large skillet over medium-high heat. Spray with cooking spray. Pour batter into the hot skillet, about 1/4 cup of batter for each pancake. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake. Flip and cook until golden, about 1 to 2 minutes.

Homemade Krispy Kremes

3 tablespoons milk
3 tablespoons boiling water
1 teaspoon dry active yeast
8 ounces all-purpose flour ( a little under 2 cups, I recommend you measure and weigh)
1 1/2 ounces sugar (about 3 tablespoons)
1 egg
1 ounce butter, cold to room temperature
1 dash salt
1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water ( or as needed)


In a large measuring jug, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (aka foam).
In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.
Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing.
Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.
Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball em up with your hands, and place them on a baking tray or wire rack to wait.
Cover the doughnuts holes with a cloth to rise while you heat the oil to 375°F/190C
Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don’t overcrowd and stick together.
Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won’t get that delicious coverage!
Photo courtesy of Flickr & used under CC license
REMEMBER!! WATCH YOUR PORTIONS! I have found that many do best when they control their portions rather than deny themselves food!

Sausage gravy breakfast pizza


2 packages crescent rolls
1 package Jimmy Dean cooked sausage crumbles
1 envelope country gravy mix
6 eggs
2 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
8 oz shredded cheddar cheese
4 oz shredded pepper Jack cheese


1. Heat oven to 375. Separate crescent dough into 16 triangles and place on a greased, round pizza pan with points toward the center. Press onto the bottom and up the sides of pan to form a crust; seal seams. Bake for 11-13 minutes or until golden brown.

2. Meanwhile, prepare gravy according to package directions in a medium saucepan. Stir sausage crumbles into thickened gravy; set aside.

3. In a small bowl, whisk together the eggs, milk, salt and pepper. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until almost set.

4. Spread sausage gravy mixture over the crust. Top with eggs and cheeses. Bake 5-10 minutes longer or until eggs are set and cheese is melted. Cut into wedges.

Cracker Barrel Old Country Store Biscuits


2 1/4 cups Bisquick
2/3 cup buttermilk
1 teaspoon sugar
1 tablespoon butter, melted
melted butter, for brushing


Preheat oven to 450°F.
Mix the Bisquick, buttermilk and sugar together in a bowl.
Add the melted butter into the batter.
Stir until a soft dough forms.
Turn out onto a well floured work surface.
Knead 20 times (this is a very forgiving dough), and don't be afraid to get additional flour into the dough.
Roll 1/2 thick, or thicker if you prefer towering biscuits.
Cut out into 2" rounds (or your preferred size).
Place close together on an ungreased baking sheet.
Brush tops with melted butter.
Bake for 8 to 10 minutes; I usually find 8 minutes is enough.
When you remove the biscuits from the oven, brush the tops with melted butter again.

Recipe for Strawberry-Banana Cheesecake Salad

In a bowl, mix together the following ingredients. 

1 bag of miniature marshmallows
16 oz of vanilla yogurt (2 cups) – Greek Yogurt works too!
1 8 oz tub of cool whip- Thawed
1 (3 1/2 ounce) package cheesecake flavor instant pudding and pie filling mix or 1 box of sugar free instant Cheesecake pie filling  (just add in and mix with rest of ingredients…do not actually make the mix)

How to make it : 

1-2 containers of sliced up strawberries
3-4 sliced up bananas
Add  Blueberries instead of Bananas for a July 4th Theme!
You can also add in or change any of the fruits.  This is best served cold and made same day.   Feeds about 12-15 people.
*Teri commented:  You can also use a tub of cool whip, 8 oz. soften cream cheese and a cup of powered sugar. You could also use all 3 fruits, strawberries, bananas and blueberries. Also, you could add graham cracker, kebbler sandies or nilla wafer crumbs as a topping.

Pecan Balls


2 sticks margarine
 4 tablespoons sugar
 2 cups chopped pecans
 2 cups of flour
 2 teaspoons vanilla


 Mix all ingredients together with hands and roll into balls.  Bake for 25-30 minutes.  Roll in powered sugar while warm then again when cooled.  Enjoy!!

Chicken Alfredo Biscuit Bake


3 large boneless chicken breast, cooked and shredded
1 12 oz. can of flaky canned biscuits (10 biscuits)
1 jar Alfredo sauce
2 C. shredded mozzarella cheese
1 tsp. garlic powder
1 tsp. Italian seasoning plus more for the top


Pour the Alfredo sauce into a large bowl.
Add in the garlic powder and 1 tsp. Italian seasoning.
Stir to combine.
Cut each biscuit into 6 pieces.
Place in the bowl with the Alfredo sauce and gently toss to combine.
Add in the chicken and 1 C. of the cheese.
Again, gently toss to coat and mix well.
Place in a lightly greased casserole dish and top with remaining cheese and sprinkle with a little more Italian seasoning.
Bake at 375 degrees for 30 min

Blackberry Cobbler


Preparation Time – 5 min
Cooking Time – 55 min

1 cup sugar
1 cup self-rising flour
1 cup of milk
3 cups of blackberries, lightly tossed in sugar


Preheat oven to 350 F. Grease an 8×8 casserole dish. Combine sugar, flour, and milk in a bowl and pour into the bottom of the casserole dish. Then, pour the blackberries in the middle of the dish on top of the batter. Bake the cobbler for approximately 55 minutes or until it is cooked to your liking.
You can substitute many fruits to this recipe.
We like our cobbler hot with a scoop of vanilla ice cream. I hope you enjoy this easy, cheap, and tasty cobbler recipe.

Breakfast Pizza


1 roll crescent rolls
1 pkg. white (country) gravy mix (1 Cup)
4 eggs, scrambled
5 slices cooked bacon, crumbled
5 slices canadian bacon, diced
1 C. mozzarella cheese

How to make it

Roll out crescent roll dough onto a greased cookie sheet and flatten out. Place in a preheated 350 degree oven for 7 minutes. Remove from oven and set aside. Prepare packaged gravy mix according to directions. Spoon gravy over dough and spread around to cover completely. Top with eggs, both bacons, and cheese. Return to oven for 10 minutes.

Moist Chocolate Cake with Chocolate Fudge Frosting

2 cups flour
2 cups sugar
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup butter
1/2 cup applesauce
1/3 cup cocoa powder
1 cup water
1/2 cup buttermilk
2 eggs
2 teaspoons vanilla

1/2 cup butter
1/4 cup cocoa powder
1/4 cup milk
4 cups powdered sugar
1 teaspoon vanillla

How to make it

Preheat oven to 375. In a large mixing bowl whisk together: flour, sugar, baking soda, salt, and cinnamon; set aside.

Melt butter in a saucepan then stir in applesauce, cocoa powder, and water and bring mixture to a boil, whisking constan. Pour hot butter mixture into flour mixture and stir. Add in buttermilk, eggs, and vanilla and whisk mixture until well combined. Pour mixture into a greased 9x13 baking dish and bake for 25-28 minutes or until toothpick inserted in center comes out with a few moist crumbs. Prepare frosting during last 5 minutes of baking.

For frosting: in a medium saucepan combine butter and cocoa powder and bring mixture just to a boil, stirring constantly to break up cocoa powder. Remove from heat. Pour mixture into a stand mixer (or use a hand mixer), add milk, powdered sugar, and vanilla and beat on low speed until well blended. Immediately spread over hot cake before frosting begins to cool. Also, if using, add sprinkles quickly before frosting sets.

Homemade Brown Gravy


1/4 cup fat from pan drippings or butter
1/4 cup flour
1 cup pan juices
1 cup beef broth
1 cup milk
2 teaspoons beef bouillon
salt and pepper to taste

How to make it

Heat 1/4 cup of fat from pan drippings or butter in a saucepan. Add flour and cook over medium heat, whisking, until the roux is golden brown, about the color of peanut butter. Add in juices, broth, milk, and bouillon, whisking constantly. Bring to a simmer and cook for about 7 minutes. Season with salt and pepper to taste.

Strawberry Cinnamon Rolls


¾ cup milk
⅓ cup margarine or butter, softened
3¼ cups all purpose flour
1 (.25 ounce) package of instant yeast - 2 tsps
¼ cup white sugar
½ tsp salt
1 egg
¼ cup water


1 cup strawberry jam (+/-)
½ teaspoon cinnamon
2 cups sliced strawberries


1 cup powdered sugar
¼ tsp cinnamon
1-2 tbsp milk


Heat the milk in a small saucepan until warm. Mix in the butter until melted. Let cool to lukewarm.

In a large bowl combine 2¼ cup flour, yeast, sugar, and salt. Mix well.Stir in egg and ¼ cup of water. Mix well. Now stir in the milk mixture until dough forms.

Stir in another cup of flour. When dough comes together flip onto a lightly floured surface and need until smooth.Return the dough ball to the bowl, cover with a damp towel, and let rest for 10 minutes.

Roll out dough into a 15x10 inch rectangle. Spread the strawberry jam all over the dough. Sprinkle with cinnamon. Then evenly cover with the chopped strawberries.

Roll up the dough and pinch the seam to seal. Cut into 12 equal size rolls.

Place rolls cut side up in a greased 11x13 baking dish. Cover and let rise until doubled (30 mins). While waiting preheat oven to 375 degrees F. Bake in the preheated oven for 30 minutes or until golden brown.


Mix the powdered sugar and cinnamon with 1 tbsp of milk. Stir until glaze forms. You may need to add up to another tablespoon of milk for desired consistency. Drizzle glaze over finished rolls

Granny’s Salisbury Steak


1 ½ lbs ground beef
1 cup chopped onion
½ cup cooked rice
¼ tsp black pepper
1 egg
1 ¾ cups sliced fresh mushrooms
2 Tbsp Worcestershire sauce
½ tsp salt
3 cups beef broth
3 Tbsp water
2 Tbsp cornstarch

How to make it

Combine ground beef, onions, rice, black pepper and egg; divide into six equal portions. Shape each into a 1 inch thick patty. Coat a skillet with cooking oil and cook patties for 5 minutes on each side. Remove from skillet; keep warm.

Add mushrooms to the skillet and cook for three minutes. Add Worcestershire sauce, salt and beef broth; cook for another ten minutes.

Return patties to the skillet, cover and simmer for 15 minutes. Remove the patties to a platter; keep warm. Combine water and cornstarch; add to broth mixture, stirring well. Bring to a boil then cook ONE minute more. Serve over patties.

Sweet Garlic Chicken~ In the Crock-Pot


4-6 chicken breasts
1 cup packed brown sugar
2/3 cup vinegar (I used apple cider vinegar)
1/4 cup lemon-lime soda (diet or regular)
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Red pepper flakes (optional)


Spray slow cooker with non-stick cooking spray. Place chicken (frozen, thawed or fresh) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours.

Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into 

No Bake Energy Bites


1 cup dry oats
2/3 cup coconut flakes
1/2 cup peanut butter
1/2 cup ground flax seeds
1/2 cup chocolate chips
1/3 cup honey
1 teaspoon vanilla

How to make it

In a medium bowl stir all the ingredients together until mixed well. Cover and refrigerate for half an hour. 

Once chilled, scoop out dough (a small cookie scoops works well) and shape into balls. Place shaped bites into an airtight container and store in the fridge for up to a week.

Crock Pot Beef Tips & Gravy


1 1/2 lbs beef stew meat, or chuck roast cubed
1 1/2 teaspoons lemon pepper
1 package dry onion soup mix
1 can cream of mushroom soup
14 oz can low sodium beef broth
2 tablespoons butter
3 tablespoons flour

How to make it 

Place cubed beef in slow cooker and sprinkle evenly with lemon pepper. In a large bowl whisk together dry onion soup mix, cream of mushroom soup, and beef broth; pour over meat. Cover and cook on low for 8 hours.

Remove meat from crockpot with a slotted spoon, place in a bowl, and cover with foil. Set aside for now. In a large saucepan melt butter. Add flour and whisk well. Cook for about a minute. Whisk in the gravy/juices from the crockpot and heat until thickened and heated all the way through. Add in the set aside beef and simmer for a few minutes. Serve the beef tips and gravy over mashed potatoes, rice, or noodles.

Pink Lemonade Cake


Ingredients for Cake
1 (18 1/4-ounce) box yellow cake mix
1 teaspoon finely grated lemon zest
2 teaspoons vanilla extract
1 teaspoon red food coloring or just enough to make the batter pink (optional)
2 tablespoons frozen pink lemonade concentrate

Ingredients for Frosting

1 cup (2 sticks) unsalted butter, softened and cubed
1 pound or 4 cups confectioners’ sugar, sifted
5 tablespoons frozen pink lemonade concentrate
1 teaspoon vanilla
1 teaspoon finely grated lemon zest


Preheat the oven to 350 degrees F. Butter 2 (8 or 9-inch) round cake pans and line the bottoms with parchment paper or waxed paper.

Prepare the cake batter according to the package directions. To the batter, stir in the lemon zest, vanilla, food coloring, and pink lemonade concentrate. Pour the batter evenly into the prepared pans. Bake until golden and a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes. Let the cakes cool in the pans for 10 minutes. Carefully turn the cakes out onto a wire rack to cool completely.

While the cake is baking, prepare the frosting by beating together the confectioners’ sugar and 1 cup butter until fluffy. Beat in the pink lemonade concentrate, vanilla and lemon zest.

Transfer one cake to a cake stand or large platter. Using an offset spatula, spread the top of the cake with a layer of frosting. Place the second cake on top of the first. Spread the remaining frosting over the top and sides of both layers. Sprinkle with white sanding sugar.

Stuffed Cabbages


2 heads of cabbage 
2 lbs ground beef (or veal/beef/pork mix)
3 cups cooked rice 
1 egg 
1 tsp garlic 
1 tbsp parsley
2 slices diced onion 
1 -15 oz. can tomato sauce 
1-28 oz. can crushed tomatoes
1/4 cup tomato sauce (in meat)
Salt & Pepper to taste


Put a head of cabbage in a pot of boiling water, and peel off the cabbage leaves one at a time.  
Cut off the rough part on the end of the cabbage leaf with a sharp knife.  
Mix all ingredients together except the 15 oz can of tomato sauce and crushed tomatoes and put a small amount (size of a sausage) on a cabbage leaf, and roll up like a fajita and place seam side down in a casserole dish. I put tomato sauce and a cabbage leaf or 2 on the bottom of the casserole dish so the Halupky won't burn.
Pour crushed tomatoes over Halupkys.  
Cover and bake approximately 75 minutes at 375º. 
Turn oven down to 325º and bake for approximately 90 more minutes until cabbage is tender. Baste every hour.  
Serve with tomato sauce. 

Crabby Deviled Eggs


6 to 12 eggs (remember, each egg makes 2) 
Miracle Whip or Mayo
Lemon Juice
Lump Crab Meat
Medium Shrimp (From a can)
Old Bay Seasoning


I do a cold water start, and bring my eggs to a boil for a few minutes. 
Take off heat, and let sit for 20 minutes covered in the hot water.  
Cool and peel your eggs, slice in half and pop out yolks in a bowl.  
Break up yolks with a fork, and add a little lemon juice and some mayo until you get a nice fluffy consistency. I like to use a hand mixer to get rid of all the lumps.  
Fold in your crab meat and fill your egg halves.  
Top with a shrimp and sprinkle lightly with old bay seasoning.

Pepperoni Bread


pre-packaged frozen dough (I prefer rhodes)
shredded cheese (mexi-blend or mozzerella)
parmesan cheese
pepperoni or whatever other pizza topping you like
some herbs
olive oil

How to make it

Loosely cover the frozen bread dough with plastic wrap.
Allow dough to thaw for a few hours at room temperature.
Roll dough out to approximately 11 x 11 square.
One frozen dough log makes one pepperoni roll.
Brush dough with olive oil or whatever cooking oil you prefer.
Lay pepperoni on dough covering entire surface. I like to use sandwich pepperoni from the deli. Sprinkle with shredded mozzarella cheese.
Next, sprinkle with shredded Parmesan cheese. You can use grated from a can if that is what you already have on hand...but you can buy the shredded Parmesan in a bag.You'll find it right next to the other bags of shredded cheese. Wal Mart sells it for $1.99 and it is very good. I like using the shredded Parmesan in the bag because the flavor is so much better!
Lightly sprinkle with Italian herbs...basically, some dried oregano, parsley and basil. Be careful, not too much....oregano can be very strong and you don't want too much!
Add a sprinkling of garlic powder. I was all out of garlic powder, so I used garlic salt.
Roll up dough starting at one edge of square.
Place rolls on baking sheet, leaving space between.
Brush some melted butter on top of uncooked pepperoni roll. You do not need to let rise.
Bake it right away. It will rise up in the oven perfectly.
Bake at 375 degrees for approx. 15 to 25 minutes. Oven temps. and times may vary.
When done, top of roll should be golden brown and you should be able to make a tapping sound on the crust with your fingernail...just the same as when baking bread. Make sure you allow pepperoni roll to cool completely before serving.



2 1/2 to 3 pounds beef round steak
2 green peppers, sliced thin
2 onions, sliced thin
3 cups beef stock
2 teaspoons garlic salt
2 teaspoons black pepper
1 envelope dry Italian dressing mix
1 to 2 large loaves French bread, sliced into sandwich lengths or 6 to 8 hoagie buns
Provolone cheese slices


Spray crock pot with non-stick cooking spray or use a slow cooker liner. Cut meat into thin strips, place in slow cooker. Add green pepper, onion, stock, garlic salt, pepper and dressing mix. Cover and cook on low 7-8 hours, or high for 3-4 hours.

Spoon meat mixture onto toasted buns, top with cheese. You can then put the sandwiches on a baking sheet and bake an additional few minutes to melt the cheese and toast the sandwich. You can also serve with sliced sauteed mushrooms on top

Ambrosia pie


2 Graham Cracker pie crusts
1 15oz can of Crushed pineapple (drained well)
1 9oz tub of Cool Whip THAWED
1 can Sweetened Condensed Milk
1/4 cup Lemon Juice
1/2 tsp vanilla extract

How to make this recipe

I add Maraschino cherries, Coconut, walnuts and Mandarin oranges. The amount of each depends on your taste. I like a lot of Cherries an walnuts in mine! Lol

Mix everything EXCEPT the Cool whip together in a large bowl, mix well then add the Cool whip last.
Divide the mixture between the 2 crusts, chill for at least about 2 hours or overnight.




1 box chocolate cake mix
oil, eggs, water as directed on cake box mix 
20 miniature Butterfinger candy bars, crushed 
1/3 cup butterscotch chips 
1 (14 oz) can sweetened condensed milk 
1 cup caramel syrup 
1 (8 oz) container cool whip 
1 (12 oz) container whipped frosting 

How to make it

Heat oven to 350°F. Mix cake ingredients (cake mix, oil, eggs, water). Stir in butterscotch chips and 1/4 of the crushed Butterfingers. Bake cake as directed on box for 13×9-inch pan. 

Poke top of warm cake with every half inch with the handle of a wooden spoon. Pour condensed milk over cake until absorbed. Pour caramel syrup over cake. Top with 2/3 of remaining crushed Butterfingers, pressing into cake. Cover and refrigerate cake about 1 hour. 

Stir cool whip and whipped frosting in medium mixing bowl until combined. Spread over cake. Top with remaining crushed Butterfingers. Cover and refrigerate at least 1 hour. Store remaining cake in refrigerator after serving. 

* A lot of recipes call for caramel topping. I only had caramel syrup in my kitchen when I made the cake, and I think I actually prefer it. 
* This makes a lot of frosting. Don’t feel the need to use it all! It is great on it’s own as a leftover treat.


1 pound extra lean ground beef
1/2 pound bulk sweet Italian sausage
1 cup Italian-seasoned breadcrumbs
1 cup shredded carrots
1 cup tomato pasta sauce
1/2 cup water
2 Eggs
1/2 cup finely chopped onion
1 teaspoon finely chopped fresh garlic
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon pepper
6 (3/4-ounce) slices deli cheddar cheese

Potato Topping:
1 1/4 cups water
6 (3/4-ounce) slices deli cheddar cheese, cut into quarters
2 cups mashed potatoes whipped with butter and milk
1/2 teaspoon salt and pepper to taste


1. Heat oven to 450°F. Spray 12 cup muffin pan with no-stick cooking spray. Place muffin pan onto 9 x 13 inch baking pan; set aside.
2. Combine all meatloaf ingredients except cheese slices in large bowl; mix well. Stack 6 cheese slices. Cut into 4 even strips; then cut across into thirds to create 12 small square stacks of cheese.
3. Shape about 1/3 cupfuls meatloaf mixture into 12 (2 1/2-inch) balls. Press 1 stack cheese into center of each ball, covering evenly with meat mixture so cheese is in center. Place stuffed meatloaf mixture into muffin cups. Bake 20-25 minutes or until internal temperature is at least 165°F and meat is no longer pink. 
4. Meanwhile, combine left over mashed potatoes and 6 cheese quarters and cook over medium-high heat until cheese is melted. Top each cupcake with about 3 tablespoons potato mixture over each meatloaf; sprinkle with paprika, if desired. 

No Bake Cookies


2 cups sugar
1/2 cup milk
1/4 cup cocoa
2 tablespoons butter
1/2 cup crunchy peanut butter or 1/2 cup smooth peanut butter
1 teaspoon vanilla
3 cups quick-cooking oats

Directions : 

1 Mix sugar, milk and cocoa, together, on medium heat.
2 Stir often, (I use a whisk).
3 Once the mixture starts boiling keep stirring and let boil for 2 to 3 min.
4 Then remove from heat add butter, and peanut butter, mix well add vanilla and oats stir and drop by spoonfulls on waxed paper

Old Fashioned Fruit Cobbler


1 stick butter
1 1/2 cups flour
1 1/2 cups sugar
2 tsp. baking powder
1/2 tsp. salt
1 1/2 cups milk
1 tsp. almond extract
1 quart canned fruit, drained


Preheat oven to 350 degrees. Place stick of butter in 9x13 baking dish and place in oven, just until melted. I actually half this recipe and use a round baking dish stone. Makes just enough and more for our little family of three.

While butter is in oven, combine flour, sugar, baking powder and salt. Whisk together. Gradually add milk and almond extract.

Pour over melted butter. Top with drained fruit pieces.

Bake 40 minutes or until golden brown.

Top with lots of cream or vanilla ice cream :)


1lb. ground beef
1 egg
1/3 cup bread crumbs
1/2tsp. black pepper
1 tsp. salt
1/2 tsp. onion powder
1 clove garlic minced
1tsp. Worcestershire sauce
1tbsp. oil
1 1/2 cup thinly sliced onion
2tbsp. all-purpose flour
1 cup beef broth
1/2tsp. salt


In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic, and Worcestershire sauce. Form into thick patties.

Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned. Remove the beef patties to a plate, and keep warm.

Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth. Season with seasoned salt.

Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes. Serve with a big bowl of mashed potatoes

Simply Homemade Goulash


1 pound ground turkey
1 pound lean ground beef
1 -2 small onions, diced ( I used red onions)
1 (28 ounce) can tomato sauce
2 (15 ounce) cans diced tomatoes with juice
3 cups water
3 cloves garlic, minced
2 T Italian seasoning
3 bay leaves
3 T soy sauce or Worcestershire sauce
1 T seasoning salt
course ground pepper to taste
2 cups elbow macaroni (uncooked)

How to make this recipe

Brown meat & onions in a large pan, I used my cast iron Dutch oven, it's the perfect pan! After the meat is brown, spoon off any excess grease. Add tomato sauce, tomatoes, water, garlic, Italian seasoning, bay leaves, soy or worcestershire sauce, seasoning salt, & pepper. Stir to mix everything together & put the lid on your pan & cook for 25 mins. Add macaroni & simmer for another 20-25 mins over low heat. Let it sit about 30 mins with the heat off. Remove bay leaves before serving. Be prepared to eat it with a spoon so you get all of the sauce! Enjoy!
Makes about 8-10 servings.

Luscious Slush Punch


makes 50 (4 ounce) servings
2 1/2 cups white sugar
6 cups water
2 (3 ounce) packages strawberry flavored Jell-O® mix
1 (46 fluid ounce) can pineapple juice
2/3 cup lemon juice
1 quart orange juice
2 (2 liter) bottles lemon-lime flavored carbonated beverage


Bring the sugar, water, and strawberry flavored gelatin to a boil in a large saucepan; boil for 3 minutes. Stir in the pineapple juice, lemon juice, and orange juice. Divide mixture into 2 separate containers and freeze.
Combine the contents of 1 container with 1 bottle of the lemon-lime flavored carbonated beverage in a punch bowl; stir until slushy. Repeat with remaining portions as needed.

Easy Garlic Chicken


4 boneless skinless chicken breasts
4 garlic cloves, minced
4 tablespoons brown sugar
1 tablespoon olive oil
additional herbs and spices, as desired


1 Preheat oven to 450°F Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil.
2 In small sauté pan, sauté garlic with the oil until tender.
3 Remove from heat and stir in brown sugar. Add additional herbs and spices as desired.
4 Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
5 Add salt and pepper to taste.
6 Bake uncovered for 15-30 minutes, or until juices run clear. Cooking time will depend on the size and thickness of your chicken.