Hi everyone! Hope you’re enjoying your summer so far. I have a classic dessert that goes great to picnics or pool parties! When I was a kid my grandmother used to make these per our request and they weren’t long in the pan! Remember, it’s the lemon zest that gives these their lemon flavor, so don’t omit. It’s a two step process starting off with a shortbread base. These aren’t difficult, you just have to zest and juice the lemon. I hope you find them delicious and cool! Read More »
Well, the Super Bowl is coming up this weekend, and you may not be able to count on your “team” to win, but this dip surely will! Just by looking at the ingredients you can tell it’ll score big with the foodies! A friend gave me this and I thought this was a very appropriate time to submit it. If you’re like us, you love to have lots of dips and finger foods at your parties, foods that are easy to eat, yet very very satisfying. Read More »
Well hello there bloggers! I was just scolded by one of you for not posting enough lately, and she’s right. Here’s a really great recipe to make up for my transgression. It’s very easy and quick, but tastes like you’ve spent a lot of time in the kitchen. It calls for ginger root. Just add as much as you want. I keep my root in the freezer so that it doesn’t spoil in the fridge, and just pull it out as I need it. If you’re not sure of the taste, then just use a thin slice and adjust next time you make the recipe accordingly. Don’t forget to peel it. I just know you’re going to love this. Read More »
Happy New Year, everyone. I have to apologize for not posting any recipes in a while. Sitting at the computer during the holidays was much harder to do than I thought, for great lengths of time anyway. And, as you can imagine, I spent much of my time in the kitchen, as did many of you I’m sure.
Tonight I made a delicious pork roast that I quickly prepared before church, and it was ready for dinner. What makes this especially good, is not only the spices but the fact that you top your shredded pork off with homemade cole slaw, all within a bun. It’s really good, and the pork and sweet cabbage are a perfect marriage. I’m certain your whole family will love it. Give it a try!
CROCK POT PORK ROAST
2 onions, quartered, 2 T br. sugar, 1 T paprika, 2 tsp salt, 1/2 tsp. pepper, 3/4 C cider vinegar, 4 tsp Read More »
So, for many of you, you’ll be eating turkey again on Christmas. There’s certainly nothing wrong with that! Here is my stuffing recipe that went over BIG at Thanksgiving a few weeks ago. It’s simple and easy, sooooo satisfyingly delicious. Read More »
This recipe was given to me by my mother. Verona is her Great Grandmother, making her my Great Great. These pecan balls are absolutely delicious. They have a nutty, buttery, rich flavor, and not too sweet, until you roll them not once, but twice in powdered sugar. They’ve always been a family favorite, and adds a bit of variety and texture to your impressive Christmas Cookie assortment. I really must insist you give them a try.
PECAN BALLS
1/2 lb butter, 4 T sugar, 2 tsp vanilla, 2 C flour, 2 C chopped pecans.
Mix together in Mixmaster. Form into balls, about the size of a ping pong ball. Place on cookie sheet and bake at 370 degrees (yes I said 370). Bake for 10 minutes. While hot, roll in powdered sugar. Then do it again when they’re cool.
When offering water as a beverage choice during the holidays, try placing a cucumber in the glass instead of a lemon slice. It’s delicous and refreshing!!
This may possibly be the best potato soup you ever put in your mouth. Nuf said.
POTATO BACON SOUP
8 slices chopped bacon, 1 C chopped onion, 2 Med. cubed potatoes, 1 C water, 1 C sour cream, Read More »
2 more days until that blessed event where it’s o.k. somehow to eat what ever we want and as much as we want. We justify it by telling ourselves that we only get to do this once a year. So, maybe you’re cooking the turkey, or assisting, but either way, here’s a tip to ensure you have some gravy, as sometimes it dries up depending on your cooking method. Or, sometimes it gets spilled, or you’ve deep fried it. Whatever the case, here’s a sure way to get some of that cherished liquid to be strategically placed in your indented mashed potatoes and turkey. Read More »
When I was engaged, I would sit up in my bedroom at nights, and copy recipes out of my mom’s recipe box. I was preparing to be the best homemaker out there! This cookie recipe was among the many that I’d saved and is the one my mom used when I was growing up. I like to roll them out sort of thin, but not too thin. If you get them too thick, then they bake up too fat and lose their shape. It may take you one round to figure out your thickness. Also, DO NOT substitute the butter for margarine. That would be a crime against my blogsite and my family!! ; ) Seriously, the cookies are so much better with butter, and isn’t butter better for you than margarine? I’m thinking so. Anyway, keep in mind that this must be made the day before. When you’re ready to bake them the next day, give the dough a few minutes to warm up a little to make it more pliable. Have fun making these. I know I will. I look forward to them every year. Read More »
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