Wednesday, July 28, 2010


6 medium potatoes, diced
2 tbs melted butter (for bread crumb topping)
1/2 cup Italian seasoned bread crumbs

Cheesy White Sauce:

2 tbs butter
2 tbs flour
salt and pepper to taste
1 1/4 cups milk
1 cup diced Velveeta cheese or shredded cheddar cheese

Dice potatoes, and boil until tender.   Meanwhile make the cheesy white sauce by melting 2 tbs butter in a medium saucepan.  Whisk in flour, salt and pepper.  Slowly whisk in milk a little at a time.  Boil for about 2 minutes or until thickened.  Reduce heat and add cheese.  Stir until cheese is melted completely.  Place cooked potatoes in a baking dish, and pour cheese sauce over them.   Melt 2 tbs butter and add bread crumbs.  Sprinkle over potatoes.  Cover with foil and bake at 350 degrees for 20 minutes.  Uncover and bake an additional 5-10 minutes or until bread crumbs are browned.


I found this recipe on about a year ago.  The chicken comes out moist and tender every time!   The original recipe gives instructions on making the BBQ sauce from scratch.  I did this for a while, until I decided it would be much easier to use a bottled sauce!  I actually liked the bottled sauce better because it was thicker, but you can use whatever sauce you like.  I have even used pork chops, and pork steaks with this recipe as well.......they all turned out yummy!  Give this one a try and let me know what you think!

Oven BBQ Chicken:

4-6 pieces bone-in chicken, skin removed ( I use legs and thighs)
1 bottle bbq sauce of your choice

Preheat oven to 500 degrees. (Yes...500 degrees!)  Remove skin from chicken.  Season chicken with salt and pepper.  Pour entire bottle of bbq sauce over chicken.  Cover tightly with foil.  Bake at 500 degrees for 15 minutes, then reduce heat to 325 and bake an additional hour. 

Wednesday, July 21, 2010


A few months ago, I found a recipe on for Apple Cream Cheese Cobbler. I bought the ingredients and then forgot about it. Needless to say, I had already used most of the ingredients in something else, so this week on grocery day, I made sure I bought all the ingredients I needed to make it! was definitely worth the wait....YUMMO is all I can say! Try this with a BIG scoop of vanilla ice cream and you will be in heaven!!!!

Apple Cream Cheese Cobbler:

2- 8oz cans of crescent rolls

2- 21 oz cans of apple pie filling 1 -1/2 Cups granulated sugar
1 teaspoon of cinnamon
1 teaspoon of vanilla flavoring
3- 8oz boxes of cream cheese
1 stick of unsalted butter


Preheat oven to 350
Let cream cheese come to room temperature, about 30-45minutes.
Cream the cream cheese and pour vanilla flavoring in.
Measure out a cup and a half of sugar and mix in one teaspoon of cinnamon, set aside 1/2 cup.
Pour remaining one cup of cinnamon/sugar mixture into cream cheese and mix well. Scrape down sides and bottom of bowl, mix some more.
Place one can of crescent rolls in bottom of a 9x13 pan.
Spread cream cheese/sugar mixture on top.
Spread both cans of apple pie filling over cream cheese.
Place second can of crescent rolls on top.
Pour 1/2 cup of sugar/cinnamon mixture evenly over top.
Pour stick of melted unsalted butter on top of dough.
Optional: sprinkle more cinnamon on top.
Bake in 350 degree oven for 30-45 minutes until top is brown and bubbly.

Tip:  Put a cookie sheet under your pan before baking.  It WILL bubble over a bit!

Thursday, July 15, 2010


Today I was browsing around Facebook while taking a much needed break from canning SWEET RELISH.  One of my Facebook friends was bragging about these yummy brownies she had made, and of course you know me....I just had to ask for the recipe!  Although I have not had the chance to try these for myself, I have word from some very reliable sorces, that they are amazing!  If you get to try them before me, let me know what you think!

Peanut Butter Truffle Brownies:

Brownie Base

1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix
Water, vegetable oil and eggs called for on brownie mix box


1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk


1 cup semisweet chocolate chips
1/4 cup butter

1.Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)

2. In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.

3. In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.

4. In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator.

High Altitude (3500-6500 ft): Follow High Altitude directions for 13x9-inch pan on brownie mix box.

Wednesday, July 14, 2010


About eight years ago, my husband brought home a recipe for this cake. A wife of one of the men he worked with, brought this cake to them at work, and he LOVED it! Now, I'm not a big fan of strong lemon or lime anything, so I told him I would make one for just for him. Well......eight years later, I made good on that promise! In my defense, I lost the recipe, and recently found it in an old recipe box that was packed up in our shed. If you like lemon and lime, you will LOVE this cake. It is very moist, and full of lemony/lime flavor! Although it's not my favorite, it is really good.

Key Lime Cake:

1 box Duncan Hines Lemon Supreme Cake
1 small package instant lemon pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup key lime juice

Mix all ingredients for 4 minutes. Bake in a 9x13 greased and floured pan for about 25-27 minutes, at 350 degrees or until toothpick comes out clean. (This is also very pretty baked in a bundt pan!)


2 cups powdered sugar and 1/3 cup key lime juice. Mix and pour over cake while it is still hot.

Thursday, July 1, 2010


My husband just loves Smore's! I found this SMORE'S BROWNIES recipe on, it is sooooo good you won't ever want regular Smore's again! I tweaked the ingredients and directions a little, but the end result was DELICIOUS!!! Hope you give this one a try!

Smore's Brownies:

1 (20oz) box brownie mix (enough for a 9x13 pan)
3 chocolate candy bars (I used milk chocolate chips)
3 cups mini marshmallows
8 graham crackers (or enough to cover bottom of pan)
1 tablespoon shortening ( I used PAM)

Preheat oven to 350 degrees. Grease 9x13 pan using shortening. Line pan with graham crackers until bottom of pan is completely covered. (Youwill need to cut a few to fit, yes, you can cut graham crackers with a knife!) Prepare brownie mix according to package directions for cake-like brownies. Pour prepared batter over graham crackers. Cook for 25-30 minutes until toothpick comes out clean (I cooked mine about 3 minutes less because I like mine gooey!) Remove from oven and top with marshmallows over the top of the brownies until completely covered. Break chocolate bars into small pieces and sprinkle on top of marshmallows. (this is where I used the chocolate chips instead! I also added HONEY TEDDY GRAHAMS to the top for decoration.) Place back in the oven for an additional 2-3 minutes, or until marshmalows have melted. (I place mine under the broiler so the marshmallows would brown just like a real Smore made on the fire!) Remove and let cool, or serve warm. ( I liked them warm and gooey, right out of the oven, but you can reheat them in the microwave the next day, and they are just as yummy!)