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,

Tuesday, February 16, 2016


My daughter, Shakira sent me this recipe she made for hubby

I think he likes it ALOT!


1 32 ounce package diced Ore Ida brand Hash Browns
2 cans cream of chicken soup
1 can cream of celery soup
1 pint Half & Half
1 1/2 cups grated cheddar cheese (shredded package style ok too)
6 Tbsp. butter melted
2-3 green onions thinly sliced (optional)
1/2 tsp. pepper
1/4 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. onion powder
bacon bits, extra cheese for topping (optional)


Crockpot set on low, add butter.
Add the soups, seasonings, and half & half, stir to combine.
Add the potatoes, and onions. Stir till mixed thoroughly.
Cook on low setting for 6 hours.
Add the cheese, stir allowing the cheese to melt.
Sprinkle with bacon bits and cheddar cheese if you'd like.
This would be wonderful in a bread bowl.

Adapted from

OH YES, birthday thyme for son-in-law Mark coming up
February 21st.

Wednesday, February 10, 2016


Granola is so versatile. It's a snack, breakfast topping over
hot cereal, paired with yogurt for a parfait, put over ice-
cream or a great addition for your lunch bag. How about
as a gift? Put in an airtight jar, add a ribbon..good to go.
I went through many recipes and just came up with this


4 cups old-fashioned oatmeal (not instant)
1 1/4 cups coconut
1 1/4 cups roughly chopped pecans (you can substitute 
   walnuts or almonds or do a little of 2 kinds)
1/2 tsp. salt
1/2 cup honey
3/4 cup canola oil
1 1/2 cups dried fruit (I used dried blueberries and
   cranraisins. but any dried fruit or combination is ok.)
   The dried blueberries are terrific in this.


Preheat oven to 350 degrees.
Use a large rimmed baking pan (half a sheet pan, an
   11x16, you want to spread it out one layer.) I used
   parchment paper to line the pan.
In a large bowl combine the oats, coconut, the nuts,
   and the salt.
In another bowl combine the oil and the honey, Stir
   together with a fork or whisk. It will kinda emulsify.
Pour the wet ingredients over the dry. Stir to cover
   the oat mixture thoroughly.
Pour onto the baking sheet. Spread to one layer.
Bake for 25 minutes, take from oven, stir the granola.
   Don't let it get to brown. It does harden up a little.
Add the fruit over top and stir into mixture.
Let cool completely. 
Use an air-tight container to store.

Adapted from many recipes.