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 »
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 »
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.
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 »
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 »
This is a quick and easy recipe, and it was from Pillsbury so they would like it if you bought one of their crusts BUT I think it tastes even better if you make your own. You can make that choice, but I have to tell you, it’s good to know how to make your own crust. I make 2 at a time, rolling them out, folding them into quarters (just like Pillsbury does) wrapping them and freezing them. So when I need one, it’s already made which obviously cuts a huge chunk of time out of your dinner prep. Anyway, I’ll leave it up to you. If you need a crust recipe you can refer to most cookbooks, or your grandmother. I just use one out of my old reliable Betty Crocker cookbook that was given to me at one of my wedding showers. I will post it at the end for you in case you need one. Be patient. Learning to make crust can take a little practice, but it’s worth the trouble.
HAM AND BROCCOLI QUICHE Read More »
Hello there everyone! Wow, please accept my apology as I have been quite neglectful of my site. Life has taken over!! While I’ve got your attention, I’d like to remind everyone that this isn’t all about me. (That probably comes as a shock to those of you who know me well). If you’ve any recipes you’d like to share of your own, please send them in and I’ll post them for you. I have already started doing this, and I have just as much to learn from you!! I too need fresh ideas from time to time. Moving right along. . . . . let me say that this recipe that we’re making today is so great for big groups, and it’s safe as well, in other words there’s nothing weird in it for picky eaters. It’s perfect for big groups, too as it serves quite a few, at least 12. So, give this one a try and let me know how you like it. It’s one of those dishes that we refer to as “comfort food”. So, go get comfy in your kitchen!! Read More »
This is by far the best broccoli cheese soup I’ve ever made. I threw out my other recipe. What I also love about it is that it’s all inclusive. It’s full of vegetables so I just usually serve it up with some crusty bread and you’ve got dinner.
BROCCOLI CHEESE SOUP
1 large cubed potato, 2 C chopped fresh broccoli, 2 C sliced carrots, 4 buillon cubes, 1 chopped onion. Cook all in 3 C water (or chicken stock if you’ve got it). In another pan, melt 1/2 C butter. Add 1/2 C flour, 1/2 t salt (or another buillon cube). Stir together and add 4 C milk. Cook til thick and bubbly and add 1 lb chopped velveeta. Once the cheese is melted into the rue you may add it to the vegetable mixture. Stir and serve.
O.K. I had to name this dish something, and that’s as creative as I get. I have no idea what this is really called, so if you think of something better let me have it!! Now, this is a quick dish I make on nights that I haven’t decided what’s for dinner until about 3:00. I almost always have the ingredients on hand, except for the velveeta, but when I do, I almost always make this. Read More »
What friends are saying