Greek Steak Pitas with Caramelized Onions and Mushrooms


1 to 1 1/2 lb top sirloin steak, cut in thin strips
1 teaspoon dried oregano
1 teaspoon Cavender’s All Purpose Greek Seasoning 
1/2 teaspoon salt and pepper
2 large onions, sliced
8 fresh baby portabella mushrooms, sliced
2 tablespoons butter
5 tablespoons olive oil or canola oil, divided


For the onions-Heat a skillet on medium low heat. Add the butter and 2 tablespoons of oil. 
Once the butter has melted, throw in the onions. Stir frequently. 
The onions should cook down for at least 30 mins. 
you may need to adjust the temperature if the onions begin to brown to soon. 
The key is low and slow.
While the onions cook, move onto preparing and cooking the steak.
For the steak-Combine sliced steak, oregano, cavender, salt and pepper in a ziploc bag. 
Mix until the seasoning has evenly coated the steak. 
Heat 1 tablespoon of oil in a cast iron skillet over medium high heat. 
Sear sliced steak in batches for 1 to 2 minutes per side depending on how done you like your steak. 
Do not over crowd the pan. Add 1 tablespoon of oil if the pan gets to dry. 
Once the steak is cooked, throw your mushrooms in the pan and saute until tender.
Assemble the pitas with steak, onions and mushrooms

Cracker Barrel Meatloaf

what you need:

2 eggs
2/3 cup milk
32 Ritz crackers, crushed
1/2 cup chopped onion
4 ounces shredded sharp cheddar cheese
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 lbs ground beef
1/2 cup ketchup
1/2 cup brown sugar
1 teaspoon mustard

how to make it:

Preheat oven to 350.
Beat eggs. Add milk and crackers. Stir in onion and cheese. Add ground beef. Mix well. Shape into a loaf.
Bake at 350 for 45 minutes.
Combine ketchup, brown sugar and mustard to make topping. Spoon half of the topping over the meatloaf after 30 mins of baking. Return loaf to oven for 10 more mins of baking. Spoon the rest of the topping over meatloaf, return to oven and bake for 5-10 mins more.

Cinna-bun Cake in the oven

3 cups flour
1/4 teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 1/2 cups milk
2 eggs
2 teaspoons vanilla
1/2 cup butter, melted

1 cup butter, softened
1 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon

2 cups powdered sugar
5 tablespoons milk
1 teaspoon vanilla

How to make it

Preheat oven to 350F. Prepare a 9 x 13 baking pan (buttered).

Mix all of the base ingredients together, with the exception of the butter. Add the melted butter last, and then pour into your prepared pan,

Mix all of the topping ingredients together in a separate bowl. Mix well. Drop by teaspoonful over the base, as evenly as you can over the entire base. Take a butter knife and swirl the topping into the base. Pop into the oven and bake for 28-30 minutes.

While the cake is baking, prepare the glaze and set aside.

Remove from oven and glaze the cake while still warm

buttermilk oven fried chicken

1 Chicken- cut up
3 cups all-purpose flour
2 teaspoons garlic pepper
1 teaspoon sugar
2 teaspoons paprika
1 cup buttermilk
2 eggs
1 teaspoon baking powder
3/4 teaspoon baking soda
Olive oil

How to make it:

Preheat Oven 350 degrees:
In a baking pan, whisk together flour, garlic pepper, sugar and paprika. 
In a medium size bowl, whisk together buttermilk, eggs, baking powder and baking soda until smooth.
Dip each piece of chicken into buttermilk mixture, shaking off excess. 
Roll in flour mixture and then dip into buttermilk and flour mixture a second time. 
Place in baking pan and drizzle with olive oil.
Bake about 50-55 minutes or until chicken is golden.

Stuffed Peppers


1 lb ground beef
1 med onion, chopped
2 cups cooked rice
½ tsp garlic salt
¼ tsp salt
¼ tsp pepper
1 15 oz can tomato sauce
5 large green bell peppers
1 cup shredded Cheddar cheese (optional)


Brown ground beer in skillet, stirring until crumbly; drain.
Add onion, rice, garlic salt, salt, pepper and half the tomato sauce.
Mix well.
Slice tops from peppers; discard seeds.
Spoon ground beef mixture into peppers.
Place in baking dish.
Top with cheese (if desired) and remaining tomato sauce.
Bake, covered, at 375 degrees for 50 minutes.

Prep time:20 mins
Cook time:50 mins
Total time:1 hour 10 mins

Cheesy Tot Casserole

You’ll Need:

1-2 lbs of ground beef.
1 can cream of mushroom.
1 bag of tater tots.
Shredded cheese.

How to:

In a skillet, brown the ground beef and drain off the fat then mix in the cream of mushroom until well coated.

Transfer into a casserole dish and top with a generous amount of shredded cheese.

Layer the tater tots over the cheese and drizzle some cheese over the top if you like too.

In a preheated oven to 375° bake for 20 minutes and enjoy!

Easy, peasy and cheesy! I make this casserole on extra as everybody loves tater tots with meat and cheese. Give it a shot, you will love it!

Baked Chocolate Pie


1 cup sugar
2 tbsp all-purpose flour
3 eggs (slightly beaten)
½ cup butter
2 blocks baker's chocolate
1 tsp vanilla
1 cup milk


Melt butter in a saucepan at low to medium-low heat.
Break up first block of baker's chocolate and stir into butter until melted; repeat with second block.
Stir in the rest of the ingredients, one at a time and mix well.
Pour into pie crust.
Bake for 45 minutes at 350 degrees.

Prep time:20 mins
Cook time:45 mins
Total time:1 hour 5 mins

Black Walnut Pound Cake


½ lb margarine or butter
½ cup Crisco
5 eggs
3 cups plain flour
3 cups sugar
1 tsp vanilla
1 tsp baking powder
½ tsp black walnut flavoring
1 cup evaporated milk
1 cup chopped black walnuts


Cream margarine/butter and shortening.
Add sugar and beat until light and fluffy.
Add eggs, one at a time, and beat well.
Add flavoring and beat well.
Mix ¼ cup of flour with nuts, and sift remaining flour with baking powder and alternately add with milk, starting and ending with flour.
Fold in floured nuts. Do not beat!
Bake in greased and floured tube pan for 1 hour and 20 minutes in 325 degree oven.

Prep time:20 mins
Cook time:1 hour 20 mins
Total time:1 hour 40 mins

Stewed Potatoes


6-8 large potatoes (peeled and cubed, about 1-inch cubes)
salt and pepper
2 tablespoons bacon grease (optional)
1 pinch onion flakes
2 tablespoons flour
½ cup water
½ cup milk
3 tablespoons butter


Peel and cube the potatoes, put in a medium pot and fill with water until it's about 2 inches above potatoes.
Bring to a boil (you want the potatoes cooked to they are just fork tender, not falling apart.
After the potatoes are done, keep them in the same water you cooked them in and reduce to a low heat.
Put the flour and half cup of water in a bowl and blend with a whisk until the flour is dissolved.
Stirring constantly, but carefully, add the dissolved flour and water into the pot with the potatoes and water. Allow a few minutes to cook on simmer so that it can thicken.
Add more flour if you want it thicker, or more water if you want it thinner.
Add milk, salt, pepper, onion flakes and butter or bacon grease (if desired - it's fine without the bacon grease). Season to taste.

Prep time:20 mins
Cook time:35 mins
Total time:55 mins

Mom’s Famous Cream Puffs


1 stick butter (8 Tablespoons)
1 cup water
1 tsp vanilla
4 eggs
1c flour
1 pint heavy cream
1 package (3.4 OUNCES) instant vanilla pudding
⅓ cup milk
Makes approx 16


Bring the butter, water and vanilla to a boil.
Add the flour and stir constantly until it leaves the side of the pot and forms a ball.
Remove and cool.
Beat in 4 eggs, one at a time until smooth.
Drop by T. onto parchment lined cookie sheets
Bake at 400 degrees for about 25-30 minutes.
Slice in half and pipe or scoop in Mom’s filling.
Dust with powdered sugar.
Beat the cream, pudding powder and milk in a mixer until thick like whipped cream!

Turtle Cookie Bars


2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup unsalted butter (room temperature)
1 cup pecan halves
2 tsp salt
2/3 cup unsalted butter
1/2 cup firmly packed brown sugar
1 1/2 cups milk chocolate chips
1/4 cup pecans, finely chopped


In the bowl of an electric mixer, combine the flour, sugar, and butter.  Mix on medium speed until well combined.  Firmly press the mixture into the bottom of an ungreased 9 x 13 pan.  In a small bowl, mix the pecan halves and salt together.  Layer the pecan halves over the crust. 
In a medium pan, cook the butter and brown sugar over medium high heat, until boiling. Cook for 3 minutes, then remove from heat.  Pour the mixture evenly over the pecans.
Place the pan in a 350F oven, and cook for 15 minutes, or until golden and bubbly.  Remove from the oven and sprinkle the chocolate chips over the pecans.  Allow the chips to soften for a few minutes, then gently swirl the chocolate over the pecans.  Sprinkle with finely chopped pecans, and let cool for two hours.  Cut into bars, serve, and enjoy!

Mini Cheesecakes

2 (8 oz) cream cheese (can use the less fat kind too)
2 eggs beaten
1 tsp vanilla
3/4 c. sugar
1 tbsp lemon juice
18 vanilla wafers
topping of your choice


Preheat oven to 350 degrees. Beat cream cheese, eggs, vanilla, sugar, and lemon juice. Place a vanilla wafer in the bottom of each muffin tin wrapper. Pour batter into tins, bake 12-15 minutes. Let cool, and then refrigerate for a couple of hours. Garnish with your desired topping.

A Lemon Cake to Die for

Lemon Cake to Die For
A box of yellow cake mix
A small box of instant lemon pudding mix
¾ c. oil
¾ c. water
4 beaten eggs
2 c. powdered sugar
2 Tbsp. melted butter
2 Tbsp water
⅓ c. lemon juice


Beat eggs in a bowl.
Add cake mix, lemon pudding, oil and water to eggs. Mix thoroughly.
Pour batter in a greased 9x13 pan
Bake for 30 to 35 minutes at 350.
When the cake is done, take it out of the oven and immediately use a fork to poke holes in it. Then pour the glaze over.
Melt butter
Add powdered sugar, lemon juice and water and mix with a fork.
Pour glaze over warm cake

Prep time:  10 mins 
Cook time:  35 mins 
Total time:  45 mins
Serves: 12

Better Than Sex Fruit Salad

1 can(s) fruit cocktail drained (we like chunky tropical) drained, 15 oz.
1 can(s) crushed pineapple (small can, 8 oz.)
1 can(s) cherry pie filling, 21 oz.
2 bananas sliced
1 can(s) sweetened condensed milk, 14 oz.
8 oz sour cream
1 pkg Cool Whip, 8 oz. (thawed)


Mix together Cool Whip, sweetened condensed milk and sour cream.
Add the fruit cocktail, pineapple, cherry pie filling and bananas.
Cover and refrigerate for at least four hours. Serve.

Crockpot Bacon Cheese Potatoes


1/4 pound bacon, diced – I bake it first in the oven so that it is “done” and browned then I dice it and place in the crock pot.
2 medium onions, thinly sliced
4 medium potatoes, thinly sliced (or if you use a new potato or Yukon gold then halve)
1/2 pound cheddar cheese, thinly sliced (shredded is fine)
salt and pepper
Green Onions (optional)


Line crockpot with foil, leaving enough to cover the potatoes when finished – this will help to not stick and to steam the potatoes – also to keep them from getting discolored or mushy.
Layer half each of the bacon, onions and potatoes in the crockpot.
Season to taste with salt and pepper and dot with (real) butter.
Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.
Cover with remaining foil.
Cover and cook on low for up to 6 hours (check at 4 hours – depending on your crock pot).
Add cheese for the last 20 – 30 minutes and enjoy

Prep time: 30 mins 
Cook time: 6 hours 
Total time: 6 hours 30 mins 
Serves: 6



1- Cup soy sauce
1-cup gin
1/3 cup brown sugar
3 Tablespoons garlic salt
1/3 cup oil


Mis together in a large bowl and marinate the hen or chicken wings. I usually cut the hen in half, cooks and marinates better. At least an hour.

Bake in 400 degree oven for 60 minutes.



1 stick margarine
1 cup water
1 cup flour
4 eggs
1 large box instant vanilla or white chocolate pudding
3 cups milk
1 – 8 oz. pkg. cream cheese, softened
1 – 8 oz. carton cool whip
chocolate syrup


Boil together the margarine and water.
Add flour and mix well. Cool slightly and stir in eggs, one at a time. Mix well and spread into a greased 9×13 pan.
Bake at 400 for 30 minutes. Cool completely.
In a large bowl, mix pudding, milk and cream cheese. Beat until lumps disappear.
Pour into cream puff crust.
Spread cool whip on top of pudding and drizzle syrup on top. Refrigerate.
This keeps well for days