Strawberries and Cream Cake


1 1⁄4 cups cake flour (5 ounces)
1 1⁄2 teaspoons baking powder
1⁄4 teaspoon table salt
1 cup sugar (7 ounces)
5 large eggs, room temperature (2 whole and 3 separated)
6 tablespoons unsalted butter, melted and cooled slightly
2 tablespoons water
2 teaspoons vanilla extract
Strawberry Filling

2 lbs fresh strawberries, washed, dried, and stemmed (medium or large, about 2 quarts)
4 -6 tablespoons sugar
2 tablespoons kirsch or 2 tablespoons cherry flavored liqueur
1 pinch table salt
Whipped Cream

8 ounces cream cheese, room temperature
1⁄2 cup sugar (3 1/2 ounces)
1 teaspoon vanilla extract
1⁄8 teaspoon table salt
2 cups heavy cream


Adjust oven rack to lower-middle position and heat oven to 325 degrees.
Grease and flour round 9 by 2-inch cake pan (pan must be at least 2" high!) or 9-inch springform pan and line with parchment paper.
Whisk flour, baking powder, salt, and all but 3 tablespoons sugar in mixing bowl.
Whisk in 2 whole eggs and 3 yolks (reserving whites), butter, water, and vanilla; whisk until smooth.
In clean bowl of standing mixer fitted with whisk attachment, beat remaining 3 egg whites at medium-low speed until frothy, 1 to 2 minutes.
With machine running, gradually add remaining 3 tablespoons sugar, increase speed to medium-high, and beat until soft peaks form, 60 to 90 seconds.
Stir one-third of whites into batter to lighten; add remaining whites and gently fold into batter until no white streaks remain.
Pour batter into prepared pan and bake until toothpick or wooden skewer inserted into center of cake comes out clean, 30 to 40 minutes.
Cool in pan 10 minutes, then invert cake onto greased wire rack; peel off and discard parchment.
Invert cake again; cool completely, about 2 hours.
Halve 24 of best-looking berries and reserve.
Quarter remaining berries; toss with 4 to 6 tablespoons sugar (depending on sweetness of berries) in medium bowl and let sit 1 hour, stirring occasionally.
Strain juices from berries and reserve (you should have about 1/2 cup).
In workbowl of food processor fitted with metal blade, give macerated berries five 1-second pulses (you should have about 1 1/2 cups).
In small saucepan over medium-high heat, simmer reserved juices and Kirsch until syrupy and reduced to about 3 tablespoons, 3 to 5 minutes.
Pour reduced syrup over macerated berries, add pinch of salt, and toss to combine.
Set aside until cake is cooled.
When cake has cooled, place cream cheese, sugar, vanilla, and salt in bowl of standing mixer fitted with whisk attachment.
Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed.
Reduce speed to low and add heavy cream in slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2 to 2 1/2 minutes more, scraping bowl as needed (you should have about 4 1/2 cups).
Using large serrated knife, slice cake into three even layers.
Place bottom layer on cardboard round or cake plate and arrange ring of 20 strawberry halves, cut sides down and stem ends facing out, around perimeter of cake layer.
Pour 1/2 of pureed berry mixture (about 3/4 cup) in center, then spread to cover any exposed cake.
Gently spread about one-third of whipped cream (about 1 1/2 cups) over berry layer, leaving 1/2-inch border from edge.
Place middle cake layer on top and press down gently (whipped cream layer should become flush with cake edge).
Repeat with 20 additional strawberry halves, remaining berry mixture, and half of remaining whipped cream; gently press last cake layer on top.
Spread remaining whipped cream over top; decorate with remaining cut strawberries.
Serve, or chill for up to 4 hours.

Easy Honey Garlic Slow Cooker Ribs

Servings: 3–4
1 (2½–3 lb) rack of pork ribs, halved
1 tablespoon salt
1 tablespoon pepper
1 tablespoon paprika
1 tablespoon chili powder
1 cup honey
½ cup soy sauce
10 cloves garlic, minced


1. Season ribs evenly with salt, pepper, paprika, and chili powder. Rub in on all sides. 
2. Add honey, soy sauce, and garlic to a large slow cooker. 
3. Transfer the ribs to slow cooker and turn them over in sauce until coated. Position the ribs so they are standing up, with the meatier side down, and so the meat side is against the walls of the slow cooker, with the bone sides facing in. 
4. Cover and cook on high for 4 hours, or low for 7 - 8 hours. Check after the allotted time, you want to make sure the meat is cooked through and tender.
5. Remove the ribs and transfer to cutting board.
6. Cut between the bones to separate into individual ribs. 
7. Serve with additional sauce from the slow cooker, as needed.

Pumpkin Bread

2 cups sugar
1 cup canola oil
4 eggs
16 oz. canned pumpkin (not pie filling)
3/4 cup water
3 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1-2 teaspoons cinnamon (I just used 1 teaspoon)
1 teaspoon pumpkin spice (If you don't have pumpkin spice use 1/4 teaspoon each of cloves, nutmeg, and allspice)

How to make it

Preheat oven to 350 degrees.  Grease 2 standard loaf pans with non-stick spray.

In a bowl, mix together flour, baking soda, salt, cinnamon and pumpkin spice.  Set aside.

Using a stand or hand mixer, beat sugar and oil together.  Add eggs, one at a time, mixing after each addition.  Add the pumpkin and the water and mix until well blended.  Add the flour mixture and mix until blended.  Pour batter into prepared pans.

Bake at 350 degrees for 50-60 minutes. Loaves are done when inserted toothpick comes out clean. I used 8 mini pans and it only took 20 minutes to bake. So if you use smaller pans adjust time accordingly.

Italian Pasta Bake

1 pound ground beef
1 small chopped onion (optional)
3 cups rotini pasta 
1 jar (26 - 28 oz.) of your favorite spaghetti sauce (I use Ragu Robusto, Garlic and Onion)

1/2 cup grated parmesan cheese

1 package (2 cups) mozzarella cheese

How to make it

Preheat oven to 375. Cook pasta according to package directions, drain and rinse. Set aside.
Brown meat and chopped onion in a large skillet and drain off grease. I usually add some salt, pepper, and garlic powder to the meat while it is browning. Stir in spaghetti saurce and 1/4 cup of parmesan cheese. Add rinsed pasta and mix well. Spoon into a 9x13 baking dish. Top with mozzarella cheese and the remaining 1/4 cup of parmesan cheese. Bake at 375 for 20 - 25 minutes.

Easy Hamburger Macaroni

1 16oz. box of macaroni noodles
1 pound hamburger
Salt, pepper, garlic powder (to taste)
1 small onion chopped
1 can cream of chicken soup
1 can cream of mushroom soup

How to make it

Boil macaroni noodles according to box directions. (I always boil my noodles in salted water.) While this is cooking, brown the hamburger. Add salt, pepper and garlic powder to taste, then add the onions and cook for several minutes until the onions are soft and look clear. (By this time your noodles are ready, so drain and rinse, then set aside.) Drain off the liquid from the hamburger and add the cream of chicken and cream of mushroom soups to the hamburger. Mix well. Add the cooked macaroni noodles. Mix together well, and Presto! Dinner is served! :-)

**If you have a small family and feel this will make too much, just half everything, and instead of the two soups, use one can of chickeny mushroom soup. Yes, Campbell's has a soup that is both cream of chicken and cream of mushroom already mixed together.

Jello Cake

1 box white cake mix, with or without pudding in the mix
1 teaspoon Pure Vanilla extract
1 box strawberry jello, 3 ounce box
1/2 cup cold water
1 cup boiling water
1 quart of fresh strawberries
1 cup blueberries
1 carton, 8 ounce, cool whip, thawed

Prep Time 15 min 
Cook Time 20 min 
Total Time 35 min


Preheat oven to 350 degrees.
Lightly grease and flour a 9" x 13" cake pan.
Mix the cake mix according to package directions. Bake for about 20 minutes until a toothpick inserted into the center of the cake comes out with slightly moist cake crumbs on it. (do not overtake). Let cake cool completely.
In a small bowl, mix the jello and the boiling water. Whisk the mixture until the jello is totally dissolved. Add the cold water and whisk for about 30 seconds.
Pour the jello mixture over the completely cooled cake, distributing the jello mixture evenly over the top of the cake. Refrigerate the cake for about three hours until the jello has had time to set up.
Spread the cool whip over the top of the cake and add the fruit.
Keep refrigerated until ready to serve.
Any flavor jello can be used in the cake.
Any fruit can be used to decorate the cake.
Fresh homemade whipped cream can also be used instead of the cool whip.

Barbecue Chicken

1 - 2 whole chickens (cup up)
Garlic Powder
1 jar of Johnny Harris Original Bar-B-cue Sauce

How to make it

Put the pieces of chicken ( I usually do 1 whole chicken and several chicken legs because my grandkids love the legs) in a 9 x 13 pan or glass dish. Put salt, pepper, and garlic powder on the chicken. Spread Johnny Harris Original Bar-B-cue Sauce over top of chicken. Cover with foil and bake at 325 for 1 1/2 to 2 hours.

**I always serve this chicken with rice because the sauce that is in the pan makes delicious gravy.

Nana's Banana Pudding

3 packages of French Vanilla Instant Pudding
5 cups milk
8 ounces of sour cream
1 small container of Cool Whip
1 box of Vanilla wafers
6 Bananas

How to make it

Using a mixer, mix together the 3 packages of pudding and the 5 cups of milk. Mix until thick (about 2 minutes).

Add the sour cream and mix together. Stir in the Cool Whip. (I use the mixer for this part, too.)

Line a large dish (I use a 9 x 13 glass pan) with vanilla wafers, then bananas and 1/2 of the pudding mixture. Repeat the layer of wafers, bananas and the rest of the pudding mixture. I like to crumble some vanilla wafers on the tope to finish it off. Chill in refrigerator overnight.

Orange Pineapple Cake

1 package of Butter Cake Mix ( I used Duncan Hines)
1 egg
1 can of mandarin orange sections
1 large can of crushed pineapple
1 container of Cool Whip
1 (3 oz.) package of instant vanilla pudding

How to make it

Make cake mix using package directions plus the addition of 1 egg. Fold drained orange sections into the cake batter. Bake in 2 greased and floured 9 inch pans according to directions on cake mix. When cool, fill and frost with mixture of undrained pineapple and dry pudding mix stirred into the Cool Whip topping.

Lemon Bars

1 box lemon cake mix
3 eggs
8 oz. cream cheese (softened)
1 stick butter
1 box powdered sugar

How to make it

Mix 1 egg and box of cake mix and press into greased 9x13 pan. Next mix cream cheese, butter, 2 eggs and powdered sugar and pour over the crust mixture. Bake 45 minutes at 325 until browned on top. (I had to bake mine a little longer.)

Meatballs and Rice

Before you begin, you need to make some white rice. I put 2 cups of water with salt and a pat of butter in a pot on the stove and let it come to a boil. Add 1 cup of long grain rice, bring it back to a boil, put a lid on the pot and cook for 20 minutes (don't peek!) Set aside.

Frozen Meatballs (about 30)
1 - 2 slices of bacon
2 Tablespoons of chopped onion
2 Tablespoons of green bell pepper, chopped
1 can (8 oz.) tomato sauce
1 1/2 cups water
1/2 teaspoon salt

How to make it

Cook bacon in a skillet. Add onion and bell pepper and saute' together for a few minutes. Add frozen meatballs, cover and cook until meatballs are done. Stir and turn meatballs occasionally. Remove the bacon. Add the tomato sauce, water, 1/2 teaspoon of salt and bring to a boil. Add the precooked rice, mix well and bring to a boil. Cover and cook 5-10 minutes, fluffing the rice once or twice with a fork. Remove from heat and let stand 10 minutes.

Sweet and Sour Meatballs

In a pot, mix together:
2 jars of chili sauce
2 1/3 cups grape jelly or jam
2 Tablespoons of lemon juice
Cook on stove top, stir until blended and let it come to a boil.

How to make it

Mix together and shape into balls (about the size of a walnut):
2 pounds ground beef
2 eggs
2 Tablespoons dried minced onion
Add meatballs to pot and cook on low. Simmer for 1 - 1/2 hours. Serve on rice.

**You can cook this in a crock pot, too.

Moma Cleo's Oatmeal Meatloaf

1 1/2 pounds ground beef
1 can tomato juice (about 10 - 12 ounces)
3/4 cup oatmeal, uncooked
1 egg, beaten
1 small onion chopped
1 1/2 teaspoon salt
1/4 teaspoon pepper

How to make it

Preheat oven to 350. Combine all ingredients and mix well. Press firmly into an ungreased loaf pan. Bake at 350 for about 45 minutes (uncovered). Mix together 1/2 cup ketchup, 2 tablespoons mustard and 2 tablespoons brown sugar. Spread over top of meatloaf and finish baking for about 15 more minutes (uncovered) until brown around edge.

Meatball Stuffed Cheesy Garlic Bread

- 1 package hawaiian rolls
- 1 lb. ground beef
- 2 tablespoons butter, melted
- 2 cloves garlic, minced
- 1 tablespoon chopped parsley
- 1 cup shredded mozzarella
- 1/2 cup shredded parmesan
- 1 tablespoon dried oregano
- 1 tsp salt
- 1 tsp pepper
- 1 tablespoon olive oil
- 1 jar marinara sauce


Preheat oven to 350°F
Cut a hole into the hawaiian rolls large enough for meatballs to fit on the top of each roll.
Add minced garlic and chopped parsley to melted butter. Brush the mixture to each roll. 
Toast rolls in oven until golden brown, about 10 minutes. 
Meanwhile, make meatballs. Put ground beef, parmesan, oregano, salt, and pepper into a large bowl, mix until evenly distributed. Roll 12 meatballs. 
Heat olive oil in sauté pan on medium heat. Brown meatballs on all sides and add jar of sauce. 
Place each meatball and a tablespoon of sauce into bread hole, top with shredded mozzarella. 
Place back in oven until cheese is melty. 

Tater Tot Hamburger Casserole

1 pound ground beef
1 large onion, chopped
1 can cream of chicken soup
1 can cream of celery soup
1 bag frozen tater tots
1 - 2 cups grated cheese
Salt, pepper, garlic powder

How to make it

Brown meat and onion.  Add salt, pepper, and garlic powder to taste. Drain juices from meat and add soups.  Mix together.  Spray a 9 x 13 dish with Pam and pour mixture into dish.  Put tater tots on top.  Bake at 350 degrees for 45 minutes, until tater tots are brown.  Sprinkle cheese on top and bake 10 - 15 minutes more, until cheese is melted.

**In case you're interested, here's the scoop on the opened door to the freezer:
My granddaughter, Addy, went to the freezer to get a popcicle.  As she grabbed the popcicle, she saw a huge bug in the garage.  Screaming at the top of her lungs, she ran inside as quickly as she could.  (She's like her mom, Charen--HATES BUGS!)  And you know the rest of the story!

Lemon Feta Cucumber Salad

1 large cucumber, peeled and thinly sliced
(When I peeled it, I left a little green skin on it.  Then I took a fork and ran the prongs up and down the cucumber to make it look pretty and have a little color to it before I sliced it.)

2 - 3 teaspoons olive oil
juice from 1/2 of a lemon (about 1 - 2 Tablespoons)
1/4 cup feta cheese
Salt and pepper to taste

How to make it

Put cucumber slices in a small bowl.  Add lemon juice and olive oil.  Mix together.  Sprinkle with feta cheese and mix again.  Add salt and pepper to taste.

Cucumbers grow so fast and they will get too big if you don't check on them often.  Every day I remind my husband to pick the cucumbers and every day he tells me he picked them all.  I think he forgot this one!

Pumpkin Loaf

3 eggs
1 cup sugar
2/3 cup solid pumpkin
1 teaspoon lemon juice
3/4 cup all purpose flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 cup chopped pecans
powdered sugar

1 cup powdered sugar
1 8 oz. cream cheese, softened

How to make it

4 Tablespoons butter, softened (I microwave for about 10 sec. if I forget to leave out to soften)
1/2 teaspoon vanilla

Using your mixer, beat the 3 eggs for 5 minutes.  Gradually beat in the 1 cup of sugar.  Then stir in (by hand) the pumpkin and lemon juice.  Put aside.

Sift together the flour, baking powder, cinnamon,ginger, salt, and nutmeg.  Fold into pumpkin mixture lightly to keep it fluffy.

Spray a 15 by 10 inch pan with Baker's Joy or Pam and pour mixture into pan.  Move pan around to fit corners.  Sprinkle chopped nuts on top.  

Bake at 350 degrees for 15 minutes (begins to pull away from edges).  Take a kitchen (hand) towel and lay on counter.  Sprinkle towel with powdered sugar.  Turn cake on top of towel.  Beat the top with a knife or palm of your hand if needed to get loaf from pan.  Take end of towel and roll up carefully.  Set aside until completely cool.

When cool, unroll loaf and make filling by mixing all ingredients with a mixer until fluffy.  Spread the filling on top of loaf and reroll.  Put in refrigerator to chill.  Slice and serve

Comfort Meatballs

1 1/2 pounds ground beef
3/4 cup quick oats
1 cup milk
3 tablespoons very finely minced onion
1 1/2 teaspoons salt
Plenty of ground black pepper

4 tablespoons canola oil
1/2 cup flour

1 cup ketchup
2 tablespoons sugar
3 tablespoons distilled white vinegar
2 tablespoons Worcestershire sauce
4 to 6 tablespoons minced onion
Dash of Tabasco

How to make it

1.  In a bowl, combine the ground beef and oats.
2.  Pour in the milk, then add the diced onion and salt.
3.  Add the black pepper, then stir to combine.
4.  Roll the mixture into tablespoon-size balls and refrigerate them for 30 to 45 minutes to firm.
5.  Preheat the oven to 350 degrees.  Heat the canola oil in a large skillet over medium heat.
6.  Dredge the meatballs in the flour.
7.  Brown the meatballs in batches until light brown.
8.  As they brown, place them into a rectangular baking dish.
9.  Stir together the sauce ingredients and drizzle the sauce evenly on the meatballs.
10.  Bake for about 45 minutes, or until bubbly and hot.

Broccoli Corn Bread

1 box Jiffy corn muffin mix
4 eggs beaten
1 small onion, chopped
1 box frozen broccoli, chopped (I chopped it into very small pieces and let it thaw a little)
4 oz. (1 cup) shredded Cheddar cheese
1 stick butter, melted
1/2 cup sour cream

How to make it

Mix all ingredients together in a bowl. Bake in a greased 7 x 11 inch pan at 425 degrees for 25 minutes.


1 yellow cake mix
1 stick butter, melted
1 egg
1 (8 oz.) package cream cheese
2 eggs
1 pound box powdered sugar
1 teaspoon vanilla

How to make it

Mix first three ingredients together and put in the bottom if a 9 x 13 pan. (I sprayed my baking dish with Baker's Joy first.)  Next, beat together cream cheese, eggs, powdered sugar and vanilla.  (I used my mixer.)  Pour over above mixture.  Bake at 350 for 35 - 40 minutes.  Cool, cut into squares and refrigerate. 

Strawberry Shortcake Cheese Cake



1 15.25 oz box Duncan Hines Classic White cake mix
3 large egg whites
¼ cup vegetable oil
1 1/4 cup water
3 oz box of Strawberry Gelatin mix

16 oz cream cheese, softened
1½ cup sugar
1 tbsp vanilla extract
¼ cup cornstarch
3 large eggs
½ cup heavy whipping cream
Shortcake Crumbles & Cheesecake Crust

(2) 12 oz boxes of Nilla Wafers
3/4 cup unsalted butter
2 tbsp ice water
3 oz box of Strawberry Gelatin Mix
Red food coloring
Whipped Cream Cheese Frosting

8 oz cream cheese, softened
½ cup unsalted butter, softened
½ cup whipping cream
2¼ cup confectioners sugar
To Garnish:

Canned whipped cream
Fresh strawberries

(2) 9″ cake pans*
(2) 9″ springform pans*
Parchment paper
*You can make this with just one of either, but it’s going to take you twice as long because you need two layers of each.  I made this cake with only one springform pan.


Cake: prepare box mix according to the instructions on the box.  Stir in the strawberry jello.  Pour into two greased 9″ cake pans and cook according to the instructions on the box.

Cheesecake, middle layer:

Place 16 ounces of cream cheese, cornstarch, and ½ cup of whipping cream into a mixing bowl and mix.
Add in the eggs, one at a time.
Next add in the vanilla extract, followed by the sugar and mix until the cheesecake filling is nice and smooth.
Line your springform pan with parchment paper and spray the sides with cooking spray.  Scoop 3 cups of the cheesecake filling into the pan.
Place the cake pan on top of a rimmed cookie sheet, the pour about 1½ cups of water into the cookie sheet.
Bake for about 30 minutes at 350 F.
Remove from the oven, and let cool completely. You can remove it from the springform pan after about 10 minutes and transfer it to the fridge to chill.
Cheesecake, crust:

Add half a box of Nilla wafers to a food processor along with 4 tbsp of butter, and 1 tbsp of ice water.
Pulse until it resembles cookie dough.
Line the springform pan with parchment paper and spray the edges with cooking spray (this is where it’s easier if you have two springform pans!)
Add the cookie mixture and press into the bottom of the pan evenly.
Pour the remaining of the cheesecake filling into the springform, and smooth out.
Bake on 350 F for about 30 minutes.
Shortcake Crumbles:

Add the remaining cookies into the food processor, along with 1 tbsp ice water, and 4 tbsp of butter.
Pulse until it resembles large crumbs. Do not over pulse!  You may need to do this in batches.
Separate the mixture into two bowls.
Add strawberry gelatin to one bowl.  Melt 1/4 cup butter in the microwave and mix in red food coloring.  Toss into the cookie crumbs.  You can add additional coloring until you get the desired color, but mixing it with the butter is a little trick I discovered to coat the crumbs more evenly!
Line a cookie sheet with foil, then sprinkle the red and white cookie crumb on separate sides of the sheet.
Bake on 350 F for 10 minutes.
Whipped Cream Cheese Frosting:

Add ½ cup of softened butter, and 8 oz of softened cream cheese into a mixing bowl. Mix until well incorporated.
Add in ½ cup of whipping cream and 1 tbsp of vanilla. Mix until well combined.
Sprinkle in 2¼ cups of confectioners sugar a bit at a time and mix until the frosting is smooth and lump free.

Assemble the cake:

Once all the layers are cooled transfer the cheese cake with the crust to the plate you want to serve your cake on.
Carefully top with a layer of the strawberry cake with the flat side on the bottom.  Level the top, if needed.
Very carefully transfer the center cheese cake layer on top.  Again, level if needed.
Top with the second layer of cake (I’m going to guess that you know to do it carefully by now!
Now if there are any areas where the cake is uneven, you can carefully cut around the sides using a serrated knife.
Frost the sides and top of the cake. If you are making the night before, refrigerate overnight at this point. Remove the next morning and bring to room temperature in the morning.  I would be nervous about the cooking crumbs becoming soggy if refrigerated overnight, so recommend doing the crumbs the day of for the freshest cake.
Sprinkle the shortcake crumbs on top of the cake and pat onto the sides as well.  I rotated between the plain and strawberry crumbs to make sure it was coated evenly. Refrigerate until about an hour before you’re going to serve.  Remove and let come to room temperature.
Garnish with whipped cream and strawberries!

Mashed Potato Fries

What You’ll Need:

600g mashed potato
1 egg
3 tbsp milk
2 tbsp corn flour
Oil for frying

How You Make It:

Heat oil to 340°F/170°C
Make sure your mashed potato is cold before stirring in egg, milk, cornflour and seasoning. If your mash is too stiff then use a stick blender to mix everything to a smooth paste.
Add the mixture to a piping bag and snip the tip off then gently pipe the mash straight into the hot oil. Cook for 1-2 minutes and turn over with a slotted spoon then remove to a tray with paper towels and put in the oven to keep warm.

Apple Crumble Cheesecake

What You’ll Need:

12 digestive biscuits
250g melted butter
50g oats
100g softened butter
100g dark brown sugar
100g plain sugar
Pinch of salt
2 packets philadelphia
1 packet mascarpone
3 medium eggs
1 vanilla pod
Baked Apples
4 cored, peeled and chopped apples
100g dark brown sugar
1tbsp cinnamon
75g sultanas

How You Make It:

Heat the oven to 180°C/350°F
In a baking tray mix apples, sugar, cinnamon and sultanas and bake for 25 minutes. Turn the oven down to 160°C/320°F.
In a food processor, add all the ingredients and pulse until everything is combined to a soft crumbly texture, set aside.
Wipe down the food processor and add the crumble topping ingredients, blend until the butter has mixed in and everything is soft and crumbly then set aside. Mix together with fingers if butter is still lumpy.
Add all the ingredients for the cheesecake filling and pulse until smooth
In a lined springform release tray press down the biscuit base until compact, then add the cheesecake filling and smooth down with a spatula. Finally, add the chopped apples in a layer and pour over any caramel from the sugar then sprinkle over the crumble topping.
Bake for 1 hour then remove from oven, allow to cool and set for at least three hours in the fridge.

Crock Pot Corned Beef and Cabbage

1 small cabbage (cut into chunks)
1 onion (cut into eighths)
1 corned beef brisket (do not use packet of spices)
1 quart apple juice
1 cup brown sugar
1 teaspoon prepared mustard
2-3 small red potatoes (cut in half)
Baby carrots (as many as you want)

How to make it

Place all ingredients in a large crock pot.  Stir to mix.  Cook on low for 8 hours.  When done, remove meat and slice thinly across the grain.  Serve with vegetables and some of the liquid.

Baked French Toast

1 ½ cups packed brown sugar

¾ cup butter

3 Tbsp light corn syrup

1-2 baguette's (depending on the length, Batter will be enough for 24-36 rounds) or 1 loaf French bread, cut into 1 inch thickness

8 eggs

2 ¼ cups milk (I use part milk and part half and half to equal 2 ¼ cups milk.)

1 ½ tsp vanilla extract

How to make it

Place first 3 ingredients in medium size saucepan and heat over medium heat, just to congeal (Do Not Boil). Spray baking dish (large foil pan) with nonstick vegetable oil, pour hot brown sugar mixture into baking dish. Place eggs, milk and vanilla into blender and blend until smooth. Pour milk mixture into a dish and dip bread slice (I do at least 5 at a time), making sure they really soak up the mixture. Place into pan with brown sugar mixture and scrunch pieces together (should get about 32-36 slices in the pan). Cover the baking dish with plastic wrap and refrigerate overnight. The next morning, preheat oven to 350 degrees and place uncovered dish in oven for 30-45 minutes or until firm and slightly browned. Brown sugar mixture should be bubbling.  Serves 8 to 10 people.

**It usually takes 2-3 baguettes, especially if you scrunch them together. Also, I always turn over the slices about halfway through or towards the end so that it gets the entire slice covered in the sauce.  This seems to help cook each slice a little more evenly. But if you don't flip them it is still good.

Teriyaki Chicken Wings

2 - 4 pound package of chicken wings
1 cup dark brown sugar
1/2 cup white sugar
1 cup soy sauce

How to make it

Place a single layer of wings in a 9 x 13 pan.

In a small pot put the dark brown and the white sugars and the soy sauce and mix together. Heat on the stove until sugar dissolves. (It does not need to come to a boil.) Then pour this mixture over the wings. Bake at 325 uncovered for 1 1/2 hours.

Strawberry Banana Diet Delight

1 small package of nutra-sweet strawberry jello
2 - 3 cups frozen strawberries (you can use fresh strawberries if they're in season)
3 -4 Tablespoons of water
2 packages nutra-sweet instant vanilla pudding
3 cups low fat or skim milk
1 cup light sour cream
1 small cool whip (8 0z)
1 box low fat vanilla wafers
2 large bananas, sliced

How to make it

Put strawberries in a small bowl. If the strawberries are whole, slice them. Add the jello and water. Gently mix together and set aside. (If your strawberries are packed in juice or syrup, do not add the water.)

In a large bowl mix the pudding and the 3 cups of milk (I used a whisk) and beat for about 2 minutes until thickened.
Add the light sour cream and the Cool Whip and mix well.

Using half the ingredients (except the banana, you use all), layer vanilla wafers, pudding, strawberries and bananas. Do another layer of vanilla wafers, pudding and strawberries. I also crumble vanilla wafers on top.

**This is delicious and you really can't tell this is a diet dessert.

Macaroni Salad

16 oz. macaroni (can use rotini or ziti)
1/2 cup milk
2 teaspoons instant beef boullion granules
2 Tablespoons hot water
1 1/2 cup mayonaise
1/2 cup sour cream
1 1/2 teaspoon salt
Several dashes black pepper
3 tomatoes, seeded and chopped
3/4 cup finely chopped red onion
2 small green peppers, chopped
1/3 cup sweet pickle
2 teaspoons dry dill weed

How to make it

Cook macaroni in salted water and drain.  Toss macaroni in 1/2 cup milk and cover and chill.  

In a medium bowl, dissolve boullion in hot water.  Add mayo, sour cream, salt, pepper.  Stir into macaroni.  Add tomato, onion, green pepper, pickle, and dill weed.  Makes about 16 servings.


1 (15.25-oz) box yellow cake mix
1 cup pumpkin puree
3 eggs
½ cup melted butter (1 stick)
⅔ cups water
1 tsp. vanilla extract
1 tsp. cinnamon
¼ tsp. nutmeg
⅛ tsp. cloves
pinch of salt
½ cup whole pecans
Slow Cooker Size:
6-quart oval

PREP TIME 15 mins
COOK TIME 1 hour 45 mins
TOTAL TIME 2 hours
Serves: 8


Add the cake mix, eggs, melted butter, vanilla, cinnamon, nutmeg, cloves and salt to a large bowl. Whisk until combined, some chunks of cake mix are ok, don't over mix.
Spray the slow cooker well with non-stick spray.
Pour the cake batter into the slow cooker, spread until smooth.
Add the pecans on top of the cake batter, arrange them in a design if desired.
Cover and cook on HIGH for 1 hours and 45 minutes. I keep an eye on the cake towards the end of the cooking time. If the slow cooker insert is askew and closer to one side of the warming device, it can burn there, check for that and move it away from that side.
After the cooking time is done, turn off the slow cooker. Spoon the cake into bowls and top with ice cream.


7 cups Turkey Stock, or broth (chicken broth may be used)
3 cups cooked leftover turkey, shredded or diced
1 cup sliced carrots
1 cup sliced celery
1 cup diced white onion
2 bay leaves
½ teaspoon thyme
dash of pepper
8 ounces fettuccine noodles (broken up)
salt to taste

PREP TIME 20 mins
COOK TIME 9 hours 45 mins
TOTAL TIME 10 hours 5 mins

Serves: Serves about 8


Add the stock or broth, turkey, carrots, celery, onion, bay leaves, thyme, and pepper to the slow cooker.
Cover, and cook on low for 8 hours.
After the 8 hours are up, cook the noodles for about 12 minutes in boiling water on the stove top.
Add the drained noodles to the slow cooker with the soup, and continue to cook on HIGH for about an 1½ hours more, this will soften the noodles to perfection, and make the soup thicker.
Slow Cooker Size: 6 quart or larger