Wednesday, October 12, 2016


Autumn = Apples and that equation gives you opportunities
to make some great dishes using apples. They are in season
right now and you'll find low prices at the grocery store if
you don't have access to an apple orchard. Here's my recipe 
for apple pie the easy way. It is delish!!!


1 refrigerated pie crust brought to room temperature
3 large apples. I used 2 Granny Smith and 1 Honeycrisp,
   peeled and sliced thin
1 can (21ounces)  apple pie filling
1 teaspoon cinnamon
3 Tbsp. sugar
2 Tbsp. cold butter diced

1 cup flour
1/2 cup sugar
1/4 cup packed brown sugar
1 1/2 tsp. cinnamon
1/2 tsp. salt
6-7 Tbsp. very cold butter diced
1/4 cup chopped walnuts (optional)


Preheat oven to 425 degrees.
Place piecrust into pie dish and press into place
  and put into refrigerator.
Mix together the ingredients gently till combined.
Put into pie crust and place back into refrigerator.
Place a baking sheet in the oven to preheat.
Mix together topping ingredients. Using a pastry
   blender (or food processor) mix together until
Take pie from refrigerator and place topping
   evenly over the apples.
Place the pie on the preheated baking sheet (add  
   parchment paper) and bake 45 minutes. Cover  
   the top after 15-20 minutes to prevent the top 
   from over browning.
Let set up for at least a few hours, but may be served
Top with ice cream or whipped cream.
Refrigerate leftovers and reheat if desired.

This is really very easy to pull together and just
tastes so good.

Wednesday, September 28, 2016


I was just craving something  with blueberries. Pie really
sounded so good. But, I wanted it to be easy. Fresh berries
and a can of blueberry pie filling made it very simple. Here's
the recipe.


2 pints fresh blueberries
1 can (21ounces) of blueberry pie filling
1 tablespoon butter
1 egg white slightly beaten
1 ready made pie crust


Preheat oven to 425 degrees.*
In a medium size bowl put pie filling and add blueberries,
   gently combine.
Dice the tablespoon of butter and add half to the filling.
Let pie crust come to room temperature according to
   package directions. Place one crust in bottom of pie
   plate. Brush bottom of crust with egg white.
Pour filling into crust, top with remainder of the butter.
Top with the second pie crust. Pinch the edges of the
   crust and make a few slits in the top crust. 
Brush with egg white and sprinkle with sugar if desired.
Put in refrigerator for about 10 minutes.
Bake @ 425 degrees for 40-45 minutes, until crust is
   golden brown.
Let set up for at least 4-6 hours or overnight.
Refrigerate leftovers.
Delicious with a whipped topping or vanilla ice cream.

*I preheat a baking sheet as well then put a piece
  of parchment paper on top of the sheet, then pie
  and bake.


Friday, August 26, 2016


I know some of you don't like tomatoes but those of us who do
really like them fresh, right-off-the-vine, fresh. The difference
between a fresh tomato and a store bought variety is so
different, I can't think of any other food that shares that
distinction. Here's an easy recipe for said tomato and add 
some freshly grown Basil and use some good balsamic glaze 

Ingredients: serves 2 easily

1 large fresh tomato
4-5 slices mozzarella
6-8 large fresh Basil leaves
3-4 tbsp. balsamic glaze vinegar or more
6 slices of a baguette   
small dish of marinated olives
2 glasses of your preferred wine
*optional, salami or prosciutto
2 tbsp. of olive oil to brush on your bread


Slice tomato but not all the way through.
Slice mozzarella and place between layers of tomato.
Place on serving dish and drizzle with glaze.
Brush baguette slices with olive oil and toast
   under broiler till lightly brown.
Place bread, olives, and optional meat on serving
   dish with tomato and cheese.
Pour some wine and enjoy!

Monday, August 15, 2016


I love an easy recipe. The older I get the easier I want it. 
Not that I don't occasionally take on a lengthly recipe
when I'm in the mood. But I digress. This is an
adapted recipe from Just a Taste I saw on Instagram.
The Peachy Turnovers looked yummy. I just love
blueberries and had purchased some from the
farmer's market so was anxious to try the recipe.


2 cups blueberries (fresh)
1 heaping tablespoon brown sugar
1 tablespoon lemon juice (fresh lemon)
1/2 teaspoon cinnamon
1 large egg whisked
1 package puff pastry thawed (has 2 sheets)
white sugar to sprinkle on top
1/4 cup powdered sugar * (optional for glaze)
1/2 teaspoon milk * (optional for glaze)


Preheat oven to 400 degrees
In a medium bowl combine the blueberries, brown 
   sugar, cinnamon and lemon juice and stir gently
   to combine. Set aside.
I used 2 baking sheets and lined them with parchment
   paper. (if you only have one baking sheet then do
   at a time.) Set aside.
Take the the thawed puff pastry sheets from the 
   refrigerator and roll out on a floured surface.
   (remember if using 1 baking sheet, take out only 1
   sheet of puff pastry .)
Cut each sheet into 4 equal squares (see picture)
   and place on the baking sheet. I put the other
   baking sheet with the squares into the fridge,
   puff pastry needs to stay cold.
Place a heaping tablespoon of the berry mixture
   into the center of each square.
Fold to make a triangle. Crimp with a fork to
   seal. Try not have have any openings or the
   filling will come out. Make 3 slits in the top
   crust, and place in fridge while you prepare
   the other puff pastry sheet.
Take the first sheet, brush the top with the egg
   and sprinkle with white sugar.
In the oven, bake 15-18 minutes. Mine took
   15 minutes. Will be golden brown and puffed.
   Let them cool on a rack.
   Do the second sheet as above. You will have
   8 turnovers.
* For an optional glaze, combine the powder
   sugar and milk, stir and pour over the
   turnovers. I did 4 of them with glaze.
You can eat them warm, 
If any left, cover with foil and just let sit out.

Adapted from

Friday, July 15, 2016


This week's recipe comes from friend Jan, an excellent 
cook and I finally got her to give me one of her favorites. 
It's easy and delicious. And when it pairs well with wine, 
yep we've got a winner.


2-3 cups shredded cooked chicken (I have an earlier 
  post on how to poach chicken and shred)
1/2 cup ranch dressing
1/2 cup Frank's hot sauce
3 green onions sliced thin
1-8 ounce package colby-jack cheese
2- 8 ounce packages of cream cheese


Using a mixer and medium sized bowl, blend all ingredients.
Spread in a 9x9 inch baking dish or pan. *(see below)
Bake 20-30minutes. I took out after 25 minutes, it was hot.
Serve with crostini, celery or pita chips.
Yum, we loved it. 

*Will also fill 5 small baking dishes

Tuesday, July 5, 2016


Yum. Here is the dessert portion of Madison's meal for Ben.
I love the no bake desserts for summertime. Always refreshing.
Give it a try and let me know.


19 ounces of graham crackers
8 ounces softened cream cheese
2 (3.4 oz.) packages of vanilla instant pudding
2 1/2 cups cold milk
12 ounce container Cool Whip
3 cups fresh strawberries ( sliced)
1 1/2 cups fresh blueberries
2 ounces white chocolate chips


In a large mixing bowl, beat cream cheese and the dry pudding 
   mix until well blended.
To this add the cold milk and mix till combined.
Stir in the Cool Whip, reserve 1/2 cup for next step.
Spread the reserved 1/2 cup on bottom of a 9x13 baking
Begin a layer of grahams on top of cool whip, cover bottom,
  breaking the grahams to fit.
Spread a pudding layer on top followed by the strawberries
  and blueberries.
Repeat the layering, grahams, pudding then fruit. End
  with the fruit layer.
Refrigerate overnight or at least 4 hours. (Grahams need
  to soften.)
When ready to serve, melt the white chocolate chips (see pkg.)
  and drizzle over the top of the dessert.

From my son, delicious!



This recipe comes from Madison, my son's girlfriend and it
looks delicious. I'm going to make this dish for hubby Ron
because he really likes shrimp. Oh and she also made dessert
so look for that as well in the next recipe. 
Thanks Madison.


8 ounces of linguine pasta
1 Tbsp. extra virgin olive oil
1 pound peeled and deveined large sized shrimp
1 tsp. salt, plus a little extra for the pasta water
1 tsp. pepper
2 tsp. Cajun seasoning
4 Tbsp. butter
4 Tbsp. flour
1 1/2 cups of heavy cream
1 cup grated Parmesan cheese plus a little extra for garnish
1 Tbsp. chopped fresh parsley


Cook pasta according to pkg. directions until al dente. Drain
  and reserve 1 cup of the salted pasta water. Return pasta
  to the pot. Set aside.
Heat olive oil in a large skillet over medium heat and add the
  the shrimp, 1/2 tsp. salt and 1/2 tsp. pepper and Cajun seasoning. 
  Cook just until pink on both sides. Transfer to a plate and set aside.
Wipe out the skillet, add butter and melt, then whisk in flour and
  until golden. Add the heavy cream and continue to whisk
  until creamy. Add the parmesan cheese and pasta water,
  whisk adding the remainder 1/2 tsp. salt and 1/2 tsp. pepper.
  Whisk all together.
Add the pasta to the sauce and toss. Add shrimp and combine.
Garnish with the parmesan cheese and parsley and serve.

Thursday, June 30, 2016


The men in this family love cornbread. I saw a recipe in
Southern Living Magazine and decided to give it a try.
This is my take. I used a 10- inch baking pan instead of
a cast-iron skillet and canned corn instead of fresh off the cob.


1/2 cup salted butter ( 1 stick)
1 1/2 cups self-rising white cornmeal mix
1/2 cup all-purpose flour
1 1/2 cups buttermilk ( lowfat)
1 cup canned corn drained ( not creamed)
2 large eggs
3 tbsp. green chillies drained, mild or hot (optional)
1/2 cup packaged sharp cheddar cheese (optional)


Preheat your oven to 425 degrees.
Put the butter into a 10-inch round baking pan (cake pan)
  and put in oven to melt butter and heat the pan. No
  longer than about 5 minutes.
In a large bowl mix together the flour and cornmeal mix
  with a whisk or fork. Set aside.
In another bowl whisk together the eggs and buttermilk.
  Add the corn, chillies and cheese. Mix just till blended.
Stir the buttermilk mixture into the cornmeal/flour mixture.
  Add the melted butter from the baking pan into the
  cornmeal mixture. Stir just until blended.
Pour into the hot pan.
Bake for 30 minutes or until golden brown. 
Remove from oven and turn out onto a plate. It will be
  upside down, I just let it cool that way, then turn over 
  and serve. Or can turn over to another plate and
  serve immediately.
Delish right out of oven and have the butter ready.

Thursday, June 23, 2016


This recipe comes from my friend Marian. She made them
this weekend and they were a hit. She found the recipe in
Southern Living Magazine. Easy to put together with just
seven ingredients. Here's how she did it.


1 pkg. frozen puff pastry, will have 2 sheets, partially thawed 
1/2 cup mayonnaise
2 tsp. kosher salt
1 tsp. black pepper
10 oz. sharp cheddar cheese, finely grated (2 1/2 cups)
11oz. multicolored cherry tomatoes, 3 cups halved
2 Tbsp. torn fresh basil


Preheat your oven to 400 degrees.
Spray 3 muffin pans with non-stick spray (Pam).
Unfold the 2 pastry sheets.
Cut each sheet into 9 squares, giving you 18 total.
Press the squares into the muffin tins.
Brush the mayonnaise equally on the shells.
Sprinkle the salt and pepper on top of the mayo.
Add the tomatoes then the cheese.
Bake for 20 minutes or until pastry golden brown.
Cool for about 5 minutes.
Top with fresh basil and serve immediately.

* Marian used packaged cheddar cheese and yellow and
   red cherry tomatoes.
* If you can't bake all three at once, put one in refrigerator
   till the others are done.

*Adapted from Southern Living Magazine

Tuesday, June 14, 2016


A chicken drumstick (leg) works for just about anybody. This 
is a very simple recipe. No frying either. Many times I've watched
my Mom prepare chicken this way. I used drumsticks because
they were on sale and my son and husband love them.


12 chicken legs
2 cups flour
1 1/2 tsp. salt
1 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 1/2 sticks butter melted


Preheat oven to 375 degrees.
Cover a large cookie (baking) sheet with foil.
Spray pan with nonstick baking spray like Pam.
Add the seasonings to the flour and mix. 
Set up a pie dish with the flour and seasoning, another for the butter.
Dip a chicken leg in the butter to coat, then into the flour and cover
  entire leg, Place on baking sheet. Do this with all the chicken legs.
Bake for 50 minutes uncovered.
Out of the oven and cover for 10 minutes.
Serve immediately. Can refrigerate for next day when cool.
Husband Ron took his share for lunch, the rest to Ben and Madison


When you love strawberries, there's always a recipe waiting
to be tested. But first here's a strawberry food fact. It ranks
among the top 50 best antioxidant sources among commonly 
eaten foods. When only fruits were considered, then the
strawberry ranked 4th, behind blackberries, cranberries,
and raspberries. This from So eat your
strawberries folks.
There are many dump cake recipes. Using different fruits
and cake mixes, the list is long. They are tasty and easy to
Here's my adapted version after looking at a lot of different

* A redo, updated 7-5-16


1 can (21 ounces) strawberry pie filling
2  heaping cups of fresh cut up strawberries *
1 box strawberry cake mix
1 stick melted butter
1/2 tsp. strawberry extract (optional) I had it so I used it


Preheat oven to 350 degrees.
Spray a nonstick 9x13 baking pan with a baking spray.
In a medium bowl combine the pie filling, extract, and the 
  strawberries, stir gently till combined.
Put the mixture into the baking pan. Spread carefully
  to cover the entire bottom.
In a medium size bowl pour the cake mix, to this add the
  1 stick melted butter, then mix together for crumbling.
  Sprinkle over the filling mixture. *
Bake 30 minutes or until you see the strawberry mixture
  bubbling. Mine was done in about 28 minutes.
Let set up for about 10 minutes, then serve with whipped
  cream, cool whip or vanilla ice cream.
Refrigerate. Can heat up or serve cold. Both good.
Easy peasy recipe. Enjoy..

Tuesday, June 7, 2016


Are you a fan of canned tuna? I love the stuff, can eat it right
out of the can. I prefer it "packed in oil" but nowdays  I buy
the "packed in water" version. Also who cans it makes a 
difference as well. Some look almost  mushy while a leading
brand is in nice chunks. Here is an easy and quick recipe.


2 cans (5-6 ounces) chunk light tuna in water or oil, drained
2 hardboiled eggs, shelled and cut into small chunks
1/4  cup mayonnaise, plus about 1 tsp. more
2 Tbsp. diced fine, celery
1/4 tsp. salt, 1/4 tsp. pepper, 1/4 tsp. onion powder
1 slightly heaping Tbsp. of sweet relish


In a medium size bowl, combine all the ingredients and stir.
Taste. I don't like a lot of mayo, but if you thinks it needs
  a little more this or that then add and taste.
Serve immediately or cover and refrigerate till needed.

Make a sandwich, fill a tomato, eat it simply with crackers.
My mom use to make Tuna Melts. She'd take a hot dog
  bun, add a slice of American Cheese, and the tuna salad
  and heat it in the oven. An old school cafeteria item.
Have a grilled cheese with tuna fish added, (tuna melt.)

*Tuna salad can take green peppers, pimentos, diced onion.
*Eggs can be left out.

Wednesday, June 1, 2016


When you live in a city that hosts an annual Strawberry Festival,
then you have to pick, eat and prepare strawberries during this
extravaganza. We all love the berries and we are fortunate to
live close to a strawberry farm and able to pick them right off
the vine. This recipe is adapted from Kelly Senyei's, 


2 (8oz.) pkgs. cream cheese
3 Tbsp. heavy cream
5 Tbsp. sugar
1 Tbsp. fresh lemon juice
2 tsp. lemon zest
1 Tbsp. vanilla extract
1 1/2 cups crushed graham crackers 
1 1/2 cups fresh strawberries ( cut up)
1 cup Cool Whip or homemade whipping cream


I used my hand mixer and a large mixing bowl.
I put the cream cheese, heavy cream,  sugar, lemon juice and
  zest, and the vanilla extract in the bowl and mixed on a med.
  high to high speed until smooth. It should appear creamy.
Using a small glass or dish, add the crushed grahams for the
  first layer, then add the cheesecake mixture, then the berries.
  Top it with whipped topping.
Serve.   Place in refrigerator if serving later, add the topping
  when served.

*Crush your grahams first, then measure what you need.
*Choose a fun mini wine glass or other small parfait glass.
*You can prepare the cheesecake mixture the day before
  then use.
*Pipe in the cheesecake mixture using a sealable plastic bag,
  cut a tiny hole in the corner of the bag and fill, it won't be 
  so messy.

Tuesday, May 24, 2016


Made by my Mom, she got the recipe from the school cafeteria,
many many years ago and I made it for my family as well. It's 
an oldie. You can add to or delete what you don't like. Cheese, 
green pepper, onions can be omitted and you can substitute 
shell macaroni for the elbow. Here's my version, easy and 


1 pound ground beef cooked and drained of grease
1 small onion diced
8 ounces of elbow macaroni cooked per package directions, I
   sprinkle a little salt in the water.
1 can 14.5 ounces tomatoes with sweet onions (Hunts)
1 can 6.5 ounces tomato paste
1 can 4-6 ounces tomato sauce (Hunts)
1/4 tsp. pepper
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. onion powder
4-6 ounces sharp packaged cheddar cheese
Optional: add green pepper diced, 1/4 to 1/2 cup


Preheat oven to 325 degrees.
I cook my hamburger and onion together, using the
   microwave, then drain off grease
Place hamburger in a 2 quart casserole dish, add the
   spices, the tomatoes, tomato sauce and tomato paste. 
   Stir to combine.
Add cooked macaroni and stir gently.
Taste, add more salt if needed or a little bit of red pepper 
   flakes for a kick if desired.
Sprinkle cheddar cheese on top
Cover and bake for 20 minutes or till hot. You're just
   heating it up and melting the cheese.
Refrigerate the leftovers.

Wednesday, May 4, 2016


This dish goes back to my childhood. My Mom's recipe has
stood the test of time. I fixed it for my family too. I tweaked 
it a little, now use canned baked beans. Mom used plain
old pork and beans. Daughter Shakira doesn't count this as 
a favorite but son Ben loves it. Minus the hot dogs, add 
bacon it becomes baked beans. Easy, economical, give it a try.


2  28 ounce cans of Bush's Homestyle Baked Beans, 
    drain the liquid
6  wieners, sliced thin
1/2  of a small onion diced fine
1/2 cup ketsup
1 level Tbsp. mustard
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. onion powder
1/2 cup packed heaping of brown sugar


Preheat oven to 350 degrees
Using a 2 quart casserole dish, add the drained beans, 
  hot dogs, and onion. Stir gently.
Add the remaining ingredients. ( with the brown sugar
  I sprinkle in the 1/2 cup with my hand to avoid the lumps)
Stir gently to combine.
Cover with lid or foil and bake about 40 minutes or until
  bubbly and heated through. 
Stir and let sit uncovered for about an hour.  It will
Always better the next day. 
Refrigerate leftovers.

Tuesday, April 12, 2016


A cup of soup is a favorite lunch time treat. Monday was a
very rainy and dark day, so I decided this tomato-based
2 vegetable version would hit the spot. Try this easy soup
recipe, add a grilled cheese…..YUM.


2 cans ( 14 oz ) Hunts Tomatoes with Sweet Onions
   plus 2 cans of water
1 can ( 14 oz ) Cut Green Beans
1 small zucchini cut into small cubes*
3 beef bouillon cubes
1/2 cup Ditalini pasta ( tiny tube pasta )
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1 tsp. dried parsley
1/2 tsp. poultry seasoning* 
1 tsp. sugar


In a medium size pan, combine the tomatoes, water, beef
  bouillon cubes, the seasonings including the sugar and
  stir over medium heat.
Add the zucchini and bring to boil, then add the pasta,
  and stir. Let boil for 5 minutes, reduce heat, add green
  beans and simmer till zucchini and pasta tender. About
  20 minutes.
* Poultry seasoning includes thyme, sage, marjoram,
   rosemary, black pepper, and nutmeg.
* Can substitute yellow squash

Done, how easy was that. Flavor develops as it sits. 
Ron took some for his lunch the next day, thumbs
  up from him.

Wednesday, April 6, 2016


Husband Ron and my friend Marian really love chicken salad.
I like it too but have to admit tuna is my favorite. It's versatile,
works on thick sourdough or a croissant roll and presents well
in a lettuce cup. Use poached or baked chicken.


4  cups large diced chicken from 2 large chicken breasts. I had
   some leftover baked chicken that was seasoned. (see previous
   post on baking and poaching chicken, boneless/skinless too.)
3  cups green or dark seedless grapes, cut in half
1  heaping cup chopped pecans, toasted
3/4  cup mayonnaise 
1/4  cup sour cream
1  stalk celery diced
2  Tbsp. minced or diced sweet onion
1/2  tsp. salt
1/2  tsp. pepper
1  Tbsp. fresh lemon juice


In a large bowl, combine the cut up chicken, onion, celery, add
   the grapes and stir gently.
In a smaller bowl, combine the mayo, sour cream, salt, pepper,
   and lemon juice and stir.
Add the mayo mixture to the chicken and toss till everything
   is coated. Add the pecans and toss gently.
Cover and chill for at least an hour.
Serve sandwich style with a heavy bread or roll. I found a 
Pepperidge Farm Asiago Cheese Bread that was delicious.
Serve in lettuce cups with warm rolls, add a cup of soup.

Unless you like a lot of mayo and want it pretty creamy,
stick to the recipe. I added just a touch more salt. You
can omit the onion but I think it helps.


Monday, March 21, 2016


Quiche is a crust with a savory custard filling of eggs, cheese, meat
and/or vegetables. I haven't had a slice for a long time. Time for a
try. It's the season of eggs after all.


1 frozen pie shell, pre-bake according to package directions
5 large eggs
1 cup half and half or heavy cream
8 slices cooked bacon crumbled
1 small onion diced
1 Tbsp. butter
1 cup freshly grated sharp cheddar cheese, plus a little more
1/4 tsp. of pepper
1/4 tsp. of salt

optional.. diced green peppers or mushrooms (about 1/4 cup)
can use1/2 Gruyere cheese and 1/2 cheddar


Preheat oven to 375 degrees
Use a cookie sheet to set quiche on while cooking,
   preheat this.
Melt butter in a skillet over med-high heat, add onions,
   and cook till golden. (if adding green peppers or mushrooms
   cook with onions)
In a medium bowl, beat eggs. Add half and half, salt and 
   pepper, stir till combined. Don't beat like for scrambled
Add bacon, onions and cheese to pre-baked pie shell.
Pour egg mixture on top of bacon/onion/cheese mixture.
Put on preheated baking sheet and place in oven. You can
   sprinkle a little cheese on top on quiche, but it will make the
   top a little dk brown.
Bake 40 minutes, but check, can be a little soft in center in center,
   it will set up. Don't overcook. 
Allow to cool for about 15 minutes. Serve at room temperature.

* If it rises in center while cooking, don't worry, it will deflate
   as it cools.


 Just in thyme for Easter brunch, dinner or picnics to come.
My mom's easy recipe. Husband Ron loves deviled eggs, so
do I, so does my son-in-law Mark. My kids, hate them, hate
them…weird children!


Makes a dozen. Use an egg plate for presentation.

6 large cooled peeled hard-boiled eggs (see kitchen tips
  for how to boil and peel eggs)
4 Tbsp. of mayonnaise
1 tsp. plain yellow mustard
1 Tbsp. sweet pickle relish
1 tsp. of sugar
1/8 tsp. of pepper
dash of salt, meaning to taste as you like it.
paprika for garnish


Slice the eggs in half lengthwise, and remove yolks
  to a medium size bowl. Put the egg whites on a 
Mash the egg yolks with a fork. Add the mayo, mustard,
  relish, salt and pepper. Mash till creamy then add the 
  sugar and stir till combined and smooth. Taste, add
  additional salt if needed.
  * You can add mayo or mustard if desired, and delete
      the sugar. But taste.
  * You can use a hand mixer to blend the ingredients
      for a very creamy and smooth finish.
Use a small spoon to fill your egg shells. 
Garnish with paprika, see picture.
Refrigerate* till cold. The longer they sit the better.

*I will put a few toothpicks in a few eggs and cover with
plastic wrap, before putting in the refrigerator.

Tuesday, March 8, 2016


My daughter informed me you can make this bread from
a mix. Yes, but this bread you make yourself…that's the
idea. It's easy and it tastes very good. I added cheddar
cheese this time and liked the addition. I just think it's fun
to make a bread around St. Patrick's Day. Just a reminder,
I do have a couple of easy bread recipes on previous posts.


3 cups flour
1 Tbsp. baking powder
3 Tbsp. sugar
1 tsp. salt
1 1/2 cups of any beer (can be cold)
1/2 cup of melted butter
1 cup of freshly grated cheddar cheese (use bagged if you must)


Preheat your oven to 350 degrees.
Spray just the sides of a 9x5 loaf pan with PAM.
Pour a 1/4 cup of the melted butter into bottom of loaf pan.
In a medium size bowl, combine the flour, baking powder,
  sugar and salt. Take a whisk or fork and stir.
Add the cheese and stir lightly.
Add half the beer and stir mixture to incorporate, then
  the other 1/2. Using a wooden spoon works well. Don't
  overmix! Just get everything wet. Dough will be sticky.
Put dough into pan.
Pour the other 1/4 cup of butter on top of dough.
Bake for 50 minutes, take out and cool on a rack.
Remove from pan after 10 minutes, then cool completely.
Slice a wide portion, easier.
Wrap left over in foil.

Delicious with butter spread or fig jam, apple butter,
or jelly. 

adapted from


Tuesday, March 1, 2016


Who doesn't like chocolate chip cookies. The easiest way to
make them is to follow the recipe on the back of the chocolate
chips bag. You can make them with all butter or all shortening.
My recipe uses half of each one, making a great tasting cookie.
I think the key to any choc-chip cookie is when you take it out
of the oven. The edges are just beginning to turn brown and
the dough looks underdone. Take them out and let them cool.
Husband Ron likes his cookies on the large size so I use the
big ice cream scoop, putting 6 on a baking sheet. Freeze the
extras, and into the microwave for a quick warm-up. Delish.


1/2 cup shortening
1/2 cup butter
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 tsp. baking soda
1/4 tsp. salt
2 eggs
1 tsp. vanilla
2 1/2 cups all-purpose flour
2 cups semi-sweet chocolate chips
*1/2- 1 cup of pecans or walnuts (pecans for me)* Optional


Preheat oven to 375 degrees.
Using a large mixing bowl, beat together the shortening and butter
  on medium to high speed for 30 seconds.
Add the sugars, baking soda, and salt. Beat to combine.
Add the eggs and vanilla, then beat to combine.
Add the flour slowly in thirds, just till the flour is worked in.
Stir in the chips with a large spoon (wooden works great.)
Stir in nuts as above.
Using your *method drop onto baking sheet lined with 
  parchment paper. Should be about 2 inches apart.
  *Use an ice cream scoop (they come in several sizes)
Bake 8 minutes. I take them out as I described above,
  they look raw but set up well upon cooling on a wire rack.

I will fix Ron a plate of cookies then freeze the rest. He just
loves to go to the freezer and take out a couple for a snack.
They thaw out quickly or you can microwave.

Wednesday, February 24, 2016


If you like the taste of pineapple this is the cake for you. Made
from a mix, this would make an easy dessert for Easter.


1 box Duncan Hines Pineapple Supreme Cake Mix
1 box (3.4 ounce) instant vanilla pudding 
2 8 ounce cans crushed pineapple (undrained)
4 eggs
1/2 cup oil (not olive)
1 8 ounce tub Cool Whip whipped topping (thawed)
optional, additional can of pineapple tidbits for topping


Preheat oven to 350 degrees.
Prepare a 9x13 pan with a cooking spray.
In a mixing bowl, combine the cake mix, eggs, oil, and 1 can
  of the crushed pineapple. Beat on medium speed for two
  minutes. Stir the mixture after, 1 time.
Bake for 25 minutes or until toothpick inserted in center
  comes out clean.
Cool completely.

In a medium bowl, combine the Cool Whip and pudding
  and fold gently to combine, then add 1 can of crushed
  pineapple. Fold together.
Spread over cooled cake.
Refrigerate leftover cake.
*optional: garnish with several pineapple tidbits

adapted from,