Sunday, October 31, 2010

Mounds Cake

1 package chocolate cake mix
1 cup margarine melted
1 cup milk
3/4 cup sugar
24 large marshmallows
1 14 oz. bag coconut
1 12 oz. bag chocolate chips

Mix cake as directed on box. Add 1/2 cup margarine. Bake in 350 degree oven in a shallow greased jelly roll pan about 15 minutes. Heat milk, sugar, marshmallows and coconut. Cook until marshmallows are melted, stirring constantly. Put on warm cake. In saucepan, mix remaining margarine and chocolate chips. Cook until chips melt. Spread over cake.

Saturday, October 30, 2010

Baked Potato Casserole

5lbs potatoes(ready to boil)
1pt sour cream
1/2pt.chopped green onions(plus 1 oz. for garnish)
1/2pt.grated cheddar cheese(plus 3 oz. for garnish)
1/2pt.fried & crumbled bacon(plus 2 oz. for garnish)
2tsp.coarse ground black pepper
*optional I always add a little cajun seasoning also

Boil potatoes until tender, then mash.
Mix all ingredients into mashed potatoes except for the garnish ingredients. Put mixture into large rectangular baking dish. Garnish, by sprinkling on top cheese, bacon and onion, and bake at 350 for 15 minutes or until cheese begins to brown.
*hint spray baking dish with pam for easy cleanup
great use for leftover mashed potatoes

Tuesday, October 26, 2010

Homemade Almond Joy

Homemade Almond Joy
recipe found on
makes about 30 little bars

7 ounces sweetened condensed milk
1 cup powdered sugar
1 tablespoon pure vanilla extract
pinch of salt
2 1/2 cups unsweetened flaked coconut
30 almonds
about 20 ounces (a bag and a half) of good quality semi sweet chocolate chips

Preheat the oven to 350 degrees F, spread raw almonds onto a baking sheet and toast for about 10 minutes. Remove from the oven and allow to cool.

In a medium bowl, whisk together sweetened condensed milk, powdered sugar, salt and vanilla extract. Stir in the unsweetened coconut. The mixture will be thick. Place mixture in the freezer for 3o minutes. It's easier to work with if it's a little cold.

Line a baking sheet with parchment paper. Remove the coconut mixture from the freezer. With clean hands shape one tablespoon of coconut into a little log about 2 inches long and 3/4-inch thick. Press the logs together very well so they don't crack when dipped. Place the log on the lined baking sheet and continue until all of the coconut mixture is gone. Rinse hands occasionally if they get too sticky. Press an almond on top of each coconut log. It might not completely stick. That's ok. Place the baking sheet in the fridge to chill while you melt the chocolate.

Place a medium pot with two inches of water over a medium flame. Bring the water to a simmer. Place chocolate chips in a heat proof bowl and place the bowl over the simmering water. Stir the chocolate as it melts. Turn off the flame once the chocolate has melted but keep the bowl of melted chocolate over the hot water.

Remove the coconut candies from the fridge. Place one coconut almond log on a fork. Use a spoon to scoop a bit of chocolate over the almond. This will help the almond stick to the candy and not fall off during dipping. Lower fork into chocolate and spoon chocolate over candy to coat. Lift fork and gently shake to release some of the chocolate. Scrape the bottom of the fork along the side of the bowl and place on the lined baking sheet. You might need a toothpick to help get the candy off the fork. Repeat until all candy is coated in chocolate. If chocolate gets thick, just turn on the flame and heat slightly.

Let dipped candy harden in the fridge for 45 minutes. Store in an airtight container at room temperature. If you need to layer the candy in a container, use waxed paper to separate the layers.

Olive Garden Salad Dressing Recipe

Makes: 2 cups


1 1/2 cup Bottled Italian dressing
2 tablespoons Parmesan; grated
2 tablespoons Sugar or equivalent substitute
1 large Raw egg; or egg beaters equal to 1 egg;
2 tablespoons Mayonnaise


Blend in blender on high speed 1/2 minute or until smooth.

Pour this mixture into the top of a double boiler and add 1/4 c oil. Stir gently with a whisk over gently boiling water until it begins to thicken and egg is completely cooked. Chill several hours or overnight before using. If the dressing is too thick, add more Italian dressing as needed. Mix together equal amounts of fresh spinach, iceberg and romaine lettuce. Allow 2 C for each salad.

Moisten leaves in dressing, do not saturate; let stand 5 minutes. Add onion rings, radish, etc.

Saturday, October 23, 2010

Cherry Eggnog Quick Bread

2 1/2 cups all purpose flour
3/4 cup white sugar
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1 1/4 cups eggnog or half and half
1/2 cup (1 stick) butter, melted and cooled
2 eggs, lightly beaten
1 teaspoon pure vanilla
1/2 cup chopped pecans
1/2 cup coarsely chopped candied red cherries

Preheat oven to 350 degrees. Spray 3 5 1/2 by 3 inch mini loaf pans with no stick cooking spray.

Combine flour, sugar, baking powder and nutmeg in a large bowl. Stir until well blended. Combine the eggnog, butter, eggs and vanilla in medium bowl, stir until well blended. Add to the flour mixture. Mix just until ingredients are moistened. Stir in pecans and cherries. Spoon into prepared pans.

Bake 35 to 40 minutes when tested with a wooden tooth pick and it comes out clean.

Cool in pan 15 minutes and then remove from pans and cool completely on wire racks before wrapping with plastic wrap. Wrap when room temperature tightly wrapped in plastic wrap.

Snowball cake

1box white cake mix
1 (6oz) can crushed pineapple drained
1 (6oz) can pineapple juice
1 large box vanilla instant pudding
1 (8oz) pkg. Cream cheese
1 (9oz) container cool whip
1 large can coconut

cook cake as directed. When cake is cooled, remove from pan. Punch holes in cake with a fork or skewer and pour pineapple juice over it.
Top cake with crushed pineapple. Set cake aside. Prepare pudding as directed on package. With electric mixer, mix cream cheese with pudding. Spread over crushed pineapple. Frost entire cake with cool whip. Sprinkle on coconut. Refrigerate
(you can add food color to the coconut for a more colorful cake)

Wednesday, October 20, 2010

Peanut Butter Sheet Cake

Peanut Butter Sheet Cake from More Than Just Oats

* 2 cups all-purpose flour
* 2 cups white sugar
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup water
* 1cup butter or margarine, softened
* 1/2 cup peanut butter
* 2 eggs
* 1/2 cup buttermilk
* 1 teaspoon vanilla extract
* 2/3 cup white sugar
* 1/3 cup evaporated milk
* 1 tablespoon butter or margarine
* 1/3 cup chunky peanut butter
* 1/3 cup miniature marshmallows
* 1/2 teaspoon vanilla extract


1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15x1 inch jellyroll pan.
2. In a large bowl, stir together the flour, 2 cups sugar, baking soda and salt. Set aside. Combine the water and 3/4 cup of butter in a saucepan, and bring to a boil. Remove from the heat and stir in 1/2 cup peanut butter until well blended. Stir this into the dry ingredients. Combine the eggs, buttermilk and vanilla; stir into the peanut butter mixture until well blended. Spread the batter evenly in the prepared pan.
3. Bake for 18 to 26 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.
4. While the cake bakes, place 2/3 cup sugar, evaporated milk, and butter in a saucepan. Bring to a boil, stirring constantly. Cook stirring for 2 minutes. Remove from heat and stir in the peanut butter, marshmallows and vanilla until marshmallows are melted and the mixture is smooth.
5. Spoon the frosting over the warm cake and spread in an even layer. Allow to cool before cutting and serving.

Wasatch Mountain Chili

I found this at

This is unique, yummy and so easy to throw into the slow cooker.
Perfect for rainy days!

½ Medium Onion, chopped
1 TBSP Cooking Oil
1 15-oz Can Hominy, rinsed and drained
1 15-oz Can Great Northern Beans, rinsed and drained
1 14-oz Can Reduced Sodium Chicken Broth
9 oz Frozen, precooked Chicken Strips
¼ Cup Lime Juice
1 TBSP Fresh, chopped Cilantro
¼ tsp Ground Cumin
¼ tsp Ground Black Pepper
½ Cup Shredded Cheese (Monterey Jack or Cheddar)
1 4-oz Can Diced Green Chilies
Tortilla Chips
Fresh chopped cilantro

In a skillet cook onion in hot oil over medium heat for 3 minutes, transfer to slow cooker. Stir in hominy, beans, chicken broth, frozen chicken, lime juice, cilantro, cumin, and pepper. Cover and bring to boiling over high heat, stirring occasionally. Serve topped with cheese, green chilies, tortilla chips, and fresh cilantro.
Serves 4

Crockpot Chicken & Gravy Over Rice

I found this recipe over at

4 chicken breasts
2 cans cream of chicken soup
2 envelopes of chicken gravy mix

hot steamed rice

Combine first 3 ingredients in a crockpot and cook on low for 4-6 hours. Before serving break the chicken breasts into bite sized pieces. Serve over hot steamed rice.

Witches Finger Cookies


1 cup butter, softened
1 cup powdered sugar
1 large egg
1 tsp almond extract
1 tsp vanilla extract
2 2/3 cups all-purpose flour
1 tsp salt
¾ cup whole blanched almonds (I used almond slices)
1 tube red decorator gel

1. In a large bowl, beat together butter, sugar, egg, almond and vanilla extracts.
2. Whisk together flour and salt in a medium bowl. Add to wet mixture and beat just until moistened. Cover and refrigerate for 30 minutes.
3. Preheat oven to 325°F. Line 2 baking sheets with parchment paper (or lightly grease them.)
4. Working with one quarter of the dough at a time and keeping the remainder refrigerated, roll heaping teaspoonful of dough into finger shape for each cookie. Press almond firmly into 1 end for nail. Squeeze in center to create “knuckle” shape. Using a small knife, make slashes in several places to complete the look of the knuckle.
5. Place on prepared baking sheets and bake for 20 to 25 minutes, or until pale golden. Let cool for 3 minutes. Lift up almond, squeeze red decorator gel onto nail bed and press almond back in place, so gel oozes out from underneath.

6. Remove from baking sheets and let cool on racks (and let the red gel harden).

Sunday, October 17, 2010

Peanut Butter Fudge Cheesecake

I found this at

For the Crust:

32 Oreo cookies, finely crushed or ground in a food processor
5½ Tablespoons butter, melted
Pinch of salt

For the Fudge:

8 ounces bittersweet chocolate, finely chopped
½ cup heavy cream
1 teaspoon vanilla extract
20 miniature peanut butter cup candies, unwrapped and roughly chopped

For the Cheesecake:

24 ounces cream cheese, at room temperature
1 cup creamy peanut butter
1 cup granulated sugar
1 teaspoon vanilla extract
4 eggs

For the Ganache Topping:

4 ounces bittersweet chocolate, finely chopped
½ cup heavy cream

1. Preheat the oven to 325 degrees F (300 degrees F if you are using a dark or non-stick pan). Butter a 9″ springform pan and set aside.

2. To make the crust, stir the Oreo crumbs, melted butter and salt in a small bowl with a fork until the crumbs are moistened. Press the crumbs evenly over the bottom and up the sides of the springform pan. (I like to use the bottom a measuring cup to press the crumbs around the pan. I’ve found that they get evenly distributed that way and end up looking neater around the sides.) Freeze the crust for 10 minutes.

3. Bake the crust for 10 minutes, then transfer it to a rack and let cool.

4. To make the fudge, put the chopped chocolate in a bowl. Heat the cream to a simmer over medium heat. Immediately pour the simmering cream over the chopped chocolate. Let stand for 1-2 minutes, then add the vanilla extract and stir with a whisk or rubber spatula until smooth and combined. Pour the fudge into the cooled crust and spread evenly over the bottom. Place in freezer for 10 minutes. Remove from freezer and sprinkle surface with the chopped peanut butter cups. Return to freezer for 10 more minutes.

5. Meanwhile, prepare the cheesecake filling. Beat the cream cheese and peanut butter together on medium speed until smooth. Add the sugar and vanilla extract and continue to beat on medium speed until thoroughly combined. Reduce the speed to low and add the eggs one at a time, beating until combined after each addition. Scrape the bowl and mix on low for another 20 seconds.

6. Remove the pan from the freezer and pour the cheesecake filling over the fudge and peanut butter cups. Bake until the sides of the cheesecake are set and the middle just slightly jiggles, about 1 hour. Transfer to a wire cooling rack and cool to room temperature (at least 1 hour). Refrigerate the cheesecake at least 4 hours or overnight, until thoroughly chilled. To unmold the cheesecake, wrap a warm towel around the outside of the springform pan to loosen the crust from the sides. Carefully remove the sides from the springform pan.

7. Before serving, prepare the ganache topping. Place the chopped chocolate in a small bowl. Bring the heavy cream to a simmer over medium heat. Immediately pour the simmering cream over the chopped chocolate. Let sit for 1-2 minutes and then stir with a whisk or rubber spatula until smooth. Pour the ganache on the top of the cheese and, using an offset spatula, spread evenly over the top of the cheesecake. Return to the refrigerator to set the ganache, about 20 minutes. Garnish as desired


Country White Bread or Dinner Rolls for Bread Machine


o 1 cup water, plus
o 1 tablespoon water ( 70-80 F)
o 1 large eggs
o 4 1/2 teaspoons vegetable oil
o 3 1/4 cups bread flour
o 1/4 cup sugar
o 1 1/2 teaspoons salt
o 2 1/4 teaspoons active dry yeast
o 2 tablespoons melted butter ( for dinner rolls only) (optional)
o 2 tablespoons shortening ( for dinner rolls only) (optional)


1. In bread machine pan, place all ingredients from flour through yeast in order as recommended by the manufacturer.
2. Select the basic bread setting.
3. Check dough after 5 minutes of mixing, if needed add 1-2T of water or flour.
4. Bake as normal.
5. For dinner rolls.
6. Mix in bread machine but use only the dough option.
7. Lightly grease a 9 x 13 baking pan (I always use a metal pan).

8. When dough is finished shape into 15 uniformly sized balls. I always grease my hands with shortening to smooth the dough out and it helps keep the dough from drying out.
9. Cover and let the rolls rise in a warm, draft free place until risen to the desired size.
10. I let them about double in size.
11. Bake in a 350° oven about 12-15 minutes until golden brown.
12. After removing from the oven, brush the tops of the rolls with melted butter.
13. Take out of pan and let completely cool before storing.

Thursday, October 14, 2010

Fried Apples

8 medium Granny Smith apples, sliced or chopped
1/4 cup butter
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg

Melt butter in a heavy skillet over medium-low heat. Add apples, brown sugar, cinnamon and nutmeg. Sauté 15 to 20 minutes, or until apples are tender. Serve as a side dish for pork or with breakfast. Serves 6.

Saturday, October 9, 2010

Slow Cooker Roasted Wasabi Almonds

Love Wasabi Almonds...found this recipe here

1 egg white
1 tablespoon water
1 tablespoon soy sauce (La Choy and Tamari wheat free are gluten free)
1 pound raw almonds
2 teaspoons cornstarch
2 tablespoons wasabi powder
1 teaspoon kosher salt

The Directions.

Use a 2-quart slow cooker (you can use a big one, but stay close by and stir often to ward off possible burning). In a bowl, whisk together the egg white, water, and soy sauce until it's foamy. Toss the almonds in this mixture until they are wet. Set aside.
In a zippered plastic bag, combine the wasabi powder, kosher salt, and cornstarch. Drain any additional liquid from the almonds, and then dump the wet almonds into your zippered bag. Close well and shake until the almonds are nicely coated.

Pour these coated almonds into your slow cooker and cover. Cook on low for 2 to 4 hours, or until toasty (the almonds will brown a bit and you'll definitely smell them. They will NOT be crunchy, but don't worry, they will be later!)

Spread out a layer of foil or parchment paper onto the countertop and dump out the nuts. Let the almonds dry completely before munching. Store in an air-tight container in the refrigerator.

Wednesday, October 6, 2010

Ham Balls

15 Servings
Prep: 15 min. Bake: 1 hour

3-1/2 pounds ground ham
1-1/2 pounds ground beef
3 eggs, beaten
2 cups milk
3 cups graham cracker crumbs
2 cans (10-3/4 ounces each) tomato soup, undiluted
3/4 cup vinegar
2-1/2 cups packed brown sugar
1 teaspoon prepared mustard
In a large bowl, combine first five ingredients. Using a 1/3 cup measure (or 2 large serving spoons), shape mixture into 2-in. balls. Place in two large shallow roasting pans. Combine all remaining ingredients; pour over balls. Bake at 325� for 1 hour, basting frequently with sauce. Yield: about 15 servings.

Chocolate Bread Pudding

This is from Paula Deen...sounds yummy

Prep Time:10 min
Inactive Prep Time:20 min
Cook Time:1 hr 0 min
Serves: 10 to 12 servings.

1-pound loaf French or Italian bread, cut into cubes (about 15 cups)
3 cups milk
1/4 cup heavy cream
1/2 cup coffee-flavored liqueur
1 cup granulated sugar
1 cup packed light brown sugar
1/4 cup cocoa powder
1 tablespoon vanilla extract
2 teaspoons pure almond extract
1 1/2 teaspoons ground cinnamon
6 large eggs, lightly beaten
8 ounces semisweet chocolate chips

Preheat the oven to 325 degrees F. Lightly grease a 13 by 9-inch baking dish. Place the bread in the baking dish.

In a large bowl, whisk together the milk, cream, and liqueur.

In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well. Add this to the
milk mixture and whisk to combine.

Add the vanilla and almond extracts and the cinnamon to the beaten eggs. Combine the egg mixture with the milk
mixture and mix well. Stir in chocolate chips. Pour the mixture evenly over the bread cubes; let stand,
stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture. Bake
the pudding for 1 hour, or until set; a knife inserted into the center of the pudding should come out clean.
Serving the pudding warm, or refrigerate it and serve chilled.

Serve it warm or cold, with whipped cream or a dessert sauce.

Sunday, October 3, 2010

Braunschweiger Cracker Spread

1 lb. package Braunschweiger, softened
1 (8 oz.) cream cheese, softened
1 Tbsp. horseradish sauce (I used plain horseradish)
1 small onion, minced
1 Tbsp. Worcestershire sauce
Dash of garlic powder

Combine all ingredients well. Refrigerate for at least 2 hours before serving. Spread on Ritz crackers.

Grits 'N' Sausage Casserole

This is a Taste of Home recipe that I found here

10-12 Servings
Prep: 30 min. Bake: 1 hour

3 cups water
1 cup quick-cooking grits
3/4 teaspoon salt, divided
2 pounds bulk pork sausage, cooked and drained
2 cups (8 ounces) shredded cheddar cheese, divided
3 eggs
1-1/2 cups milk
2 tablespoons butter, melted
Pepper to taste
In a saucepan, bring water to a boil. Slowly whisk in the grits and 1/2 teaspoon salt. Reduce heat; cover and simmer for 5 minutes, stirring occasionally.
In a large bowl, combine grits, sausage and 1-1/2 cups cheese. Beat the eggs and milk; stir into grits mixture. Add the butter, pepper and remaining salt.
Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 1 hour or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese; bake 15 minutes longer or until cheese is melted. Let stand for 5 minutes before cutting. Yield: 10-12 servings.

Editor's Note: This casserole can be covered and refrigerated overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

Cashew Chicken

    2 cups quartered mushrooms 1 cup chopped onion 1 cup snow peas 8 oz. raw boneless skinless chicken breast, cut into bite-size...