I started this blog...

as a way of compiling all my families favorite recipes all together in one place.
My daughter asked me if I would write down a certain something I make so
she has it when she grows up and has a family. I thought that was a good idea,
so I decided to combine all our favorites and make one big book. It will be a
work in progress and a way for me to ORGANIZE all the recipes stashed in
the cupboard. And I've realized, I like taking pictures of food!

Wednesday, September 25, 2013

Peanut Butter Cookies

I love cookies! I'm a cookie addict!! These ones are delicious!!!

1 c. butter, softened
1 c. granulated sugar
1 c. brown sugar, packed
2 eggs
1 c. creamy peanut butter
2 1/2 c. flour
1 t. baking powder
1/2 t. salt
1 1/2 t. baking soda

Cream butter and sugar. Add eggs and mix well. Add peanut butter and cream together. Then mix in dry ingredients. Drop by rounded tablespoons onto cookie sheet. Flatten with fork in a criss cross pattern. Sprinkle with sugar. Bake at 375 degrees for 8-10 minutes.

Friday, September 13, 2013

Fresh Peach Pie

Bring 1 c. water to a boil.
3/4 c. cold water
1 c. sugar
2 T. cornstarch (or a little more... just enough to thicken it)
Dash of salt
Stir until thick. Then add:
1 sm. pkg. peach Jell-O. Cook and stir 1 minute longer. Stir in:
1/8 c. lemon juice.

Place sliced peaches in a deep & large, cooked pie shell. Pour Jell-O mixture on top. You might have a little left over depending on how many peaches you put in. I like more peaches, less sweet stuff. Refrigerate until set. Top with whipped cream and serve. Enjoy!!!

Sunday, August 25, 2013

Summer Squash Casserole

This is by far our favorite summer squash casserole. Bryson has always been a picky eater, and there's a lot of things he just refuses to try, but this is one casserole he loved as a little boy and still does. 
6 c. summer squash, sliced
1/4 c. onion, chopped
1 can cream of chicken soup
1 c. sour cream
1 c. carrots, shredded
2 (8 oz.) pkgs. Stuffing (unprepared)
1 c. butter (melted)

Boil onions and squash. Drain. Combine sour cream, soup, carrots and fold into squash. Melt butter and stir in dry stuffing mix. Line bottom of baking dish with 1/2 stuffing mix. Pour squash mixture on top, then top with remaining stuffing. Cover with foil. Bake at 350 degrees for 30 minutes.

Tuesday, June 25, 2013

Hawaiian Chicken

6 chicken breasts, cubed
garlic salt
season all
1 sm can pineapple tidbits with juice
1/2 c. brown sugar
1/3 c. soy sauce
3 t. cornstarch
brown rice

Cook chicken in little oil. Season with a little garlic salt and season all. In saucepan, combine pineapple, brown sugar, and soy sauce. Thicken with cornstarch. Pour over chicken. Serve over brown rice and top with cashews.

Tuesday, April 16, 2013

Spinach Fruit Smoothie

When I'm in need of a snack, I blend one of these up. So good, and healthy! My kiddos like them, too. They never get boring with all of the different varieties to smoothie up with all the combinations of fruit you can use. I love starting my day off with one of these and a slice of whole wheat toast.

1 part dairy; milk, almond milk, yogurt or you can use water or juice
1 part spinach
1 part fruit
You can add flax seeds, protein; whey or peanut butter. Lots of combinations and varieties!

This is how I make my favorite smoothie; I blend 1 cup milk and 1 cup spinach together first so there's no stringy pieces of spinach. Then add 1 scoop of strawberry flavored whey protein and 1 cup of fruit. I like to use frozen fruit so it's cold.

My favorite fruit combinations are strawberry, peach, pineapple, mango.

Blueberry, blackberry and raspberry.

Monday, April 15, 2013

Jell-O Pudding Whip

My cousins wife furnished something like this for a family party years ago and I really liked it. I never got the recipe, but when I tried this, it reminded me of that Jell-O dessert and I think it's the one!

1 sm. pkg. jell-o (any flavor)
1 sm. pkg. vanilla pudding, instant
1 (8 oz.) tub Cool Whip

Mix jell-o according to directions on box. Whisk in the pudding powder. Fold in Cool Whip. Blend well and refrigerate until serving.

Sunday, April 14, 2013

Orange Fluff

I love jell-o salads and this one is creamy, dreamy richness! It's like an orange dreamsicle in a bowl. Whether it's eaten as a side dish or dessert, it's truly delightful!

1 sm. pkg. cook n serve vanilla pudding
1 sm. pkg. orange jell-o
1 c. water
1 8 oz. tub Cool Whip
1 c. mini marshmallows
1 (8 oz.) can pineapple tidbits
1 (15 oz.) can mandarin oranges

In a medium sized saucepan, mix together pudding, jell-o, and water. Cook over medium heat until mixture comes to a boil. Remove from heat and pour into a large mixing bowl. Refrigerate for about an hour, until mixture thickens. Beat until creamy. Fold in Cool Whip, marshmallows, and fruit. Chill about an hour before serving.
**Easy to double if serving a large group.

Friday, April 12, 2013

Quick Cinnamon Rolls

1/3 c. sugar
3 T. yeast
1/2 c. oil
1 1/4 c. warm water
2 eggs, beaten
1 1/2 t. salt
5 1/4 c. flour
1/4 c. butter, melted
1 1/2 T. cinnamon
1/2 c. sugar
1/2 c. chopped nuts (optional)
3/4 c. raisins (optional)

In large bowl, mix 1/3 c. sugar, yeast, oil and warm water until dissolved. Cover and let stand 15 minutes. (Yeast will grow rapidly.) Blend eggs into mixture. Add salt to sifted flour and then gradually add yeast mixture to make a soft dough. Knead for 5 minutes on lightly floured surface. Roll out into rectangular shape about 1/4" thick. Brush with melted butter. Combine cinnamon and sugar and sprinkle over dough. Add nuts and raisins if desired. Roll up dough and cut into 1" slices. Place on baking sheet. Let rise 10 minutes and bake at 425 degrees for 10 to 15 minutes.

Sugar Glaze:
2 c. powdered sugar
1/4 c. hot water
1 t. butter

Mix ingredients until well blended. Drizzle over warm rolls.
Love making them because they are fast... doesn't take all day and they are yummy!

Thursday, March 28, 2013

Chocolate Cadbury Mini Egg Cookies

Tis' the season for Cadbury Mini Eggs. I know lots of peeps go crazy over them. Me... not so much, unless, they're in a delicious cookie. What can I say, other than I'm a cookie addict! Love these. They're so festive for Easter. Everything in moderation... Mmmm... nah... not these cookies.

1/2 c. shortening
1/2 c. butter, softened
1 c. brown sugar
1 c. sugar
2 eggs
1 1/2 t. vanilla
1 t. baking powder
1 t. soda
1/2 t. salt
2 1/2 c. flour
6 T. cocoa powder
1 (10 oz.) bag Cadbury Mini Eggs

Set aside a bowl full of whole Cadbury eggs {I counted out about 30}, then crush the remaining eggs in the bag with a rolling pin.

Cream shortening, butter and sugar. Add vanilla and eggs. Mix well. Combine dry ingredients and add to mixture. Stir in the crushed Cadbury Mini Eggs. Drop by rounded teaspoonfuls onto cookie sheet. Bake at 350 degrees for 10-12 minutes. Push the remaining Cadbury Mini Eggs into the warm cookies {the ones that need more color on top}. Yield: about 4 dozen.

Friday, March 15, 2013

Easy Pasta Primavera

This is fast and easy. I don't cook meat with every dinner and this is a good meal served with a green salad and french bread or garlic bread. Although, it is good with grilled meat, too.
1 lb. (16 oz.) pasta
1/4 c. butter
1 envelope Knorr vegetable recipe mix
1 1/2 t. flour
2 c. milk
2 T. Parmesan cheese

Cook pasta according to directions on the box. Drain.
In saucepan, melt butter. Blend soup mix with flour and milk, and then add to the melted butter. Bring to a soft boil, stirring constantly so it doesn't burn, and then reduce heat to low. Simmer for 10 minutes. Stir in cheese. Toss with cooked pasta and serve.

Thursday, February 21, 2013

Ham Sliders

These are so good. Simple and fast... just have to prepare ahead of time to let them refrigerate... but when mealtime comes, pop in the oven and wah-la! These are great for a family celebration luncheon or party, too... just double, triple...quadruple... the recipe :) I've served them before with steamed asparagus or green beans, but a salad would be good, too.

1/2 lb. shredded ham
1 dozen Hawaiian Rolls (I couldn't find Hawaiin Rolls, so I used Mini Ciabatta Rolls)
1/4 lb. sliced swiss cheese

1/3 c. butter, melted
2 T. Worcestershire sauce
1 t. poppy seeds
1/4 t. garlic salt

Assemble sandwiches and place on a cookie sheet. Pour sauce mixture, a tablespoon at a time, over filled rolls. Cover and refrigerate over night. Bake at 350 degrees, covered for 15-20 minutes. (I assembled them in the morning and refrigerated them until dinner.)

Wednesday, February 20, 2013

Lasagna Soup

My hubby has a fit over this soup. He says it's his favorite. He claims the Hearty Italian Sausage Soup I make, as his favorite, too. I think he just likes anything with sausage. In fact, I know he does.

1/2 lb. ground mild Italian sausage
1/2 lb. ground beef
1/2 c. green pepper, chopped
1/2 c. red pepper, chopped
1 T. dried onion
2 t. minced garlic
1 t. thyme
1/4 t. basil
1/4 t. oregano
1/4 t. rosemary
1 T. brown sugar
2 (14.5 oz.) cans petite diced tomatoes (I used 2 pints of my own stewed tomatoes)
2 (8 oz.) cans tomato sauce
3 c. water
3 chicken bouillon cubes
2 1/2 c. campanelle noodles
Mozzarella cheese, grated
Cook sausage and hamburger until brown. Drain grease. Add meat to the crock pot.
Next add the green and red pepper, onion, and all the seasonings, brown sugar, tomatoes, sauce, water and bouillon into the crock pot.
Cover and cook on LOW for 6 hours.
Then add the uncooked noodles. Cook for 30-40 more minutes, until noodles are cooked.
Serve with mozzarella on top.
I put a Slow Cooker Liner in my crock before cooking this. Love! Makes clean-up a snap.
Campanelle noodles look like little lasagna noodles.

Tuesday, February 19, 2013


Growing up, Sunday dinners were the best. All that spiritual learning makes your stomach feel like it's starving. My mom would make these once in awhile, served with her famous mashed potatoes and a veggie, and I loved them... still do. And now my kids do, too. One of Braeli's most requested food!
1 lb. ground beef
2-3 eggs
crushed crackers or bread crumbs
seasoned salt, pepper, onion powder, parsley

Beat eggs with fork. Add seasonings to the crumbs. Shape meat into 1 1/2 inch size balls. Roll in egg and then crumbs. Place in frying pan and cook, turning over when needed, until meatballs are cooked through.

Serve with ketchup, barbeque sauce, fry sauce or whatever you prefer.

Monday, February 18, 2013

Chicken Gravy and Noodles

This is a creamy, alfredo-like recipe, served over egg noodles. It's great served as a main dish with garlic bread, and veggies (broccoli and mushrooms, mixed veggies, green beans) or as a side dish with any grilled meat. I think it would be good served over rice or biscuits, too.

4 c. (dry) egg noodles
2 c. cooked and shredded chicken or 1 lg. canned chicken breast
3 c. chicken broth, or 3 c. water and 3 bouillon cubes
1 t. onion flakes
2 c. milk
3/4 c. flour
1 t. garlic salt
1/4 t. black pepper
1/4 t. parsley flakes
3 T. sour cream

Cook noodles according to package directions.

While noodles are cooking, start making the gravy. Place broth, chicken and onion in medium size pan. Bring to boil.

In a seperate bowl, mix together milk, flour, salt, pepper and parsley flakes. Add slowly, while stirring, to boiling mixture and cook over medium heat until thickened. Stir continuously.

Remove from heat and stir in sour cream until melted. Drain noodles. Serve gravy over noodles.

Thursday, January 17, 2013

Creamy Berry Dessert Salad

I was in the mood for berries or some kind of fruit salad, so I made this to go with dinner. It is so good! My family loves it. There were only two servings leftover for the next day, which I gave to two of my kids for lunch, who were home sick with fevers. Boy, did I get in trouble with one of my kids when she got home from school, cuz I didn't save her any! They're begging me to make more.
1 half-pint whipping cream
2 T. sugar
2 (16 oz.) pkgs. frozen mixed berries
16 oz. yogurt, french vanilla
1 sm. box instant pudding, (Oreo Cookies 'n Creme, Cheesecake, Vanilla, etc.)

Place the bags of berries in hot water for 20 minutes to thaw. Whip the cream and sugar. Add the berries. If the strawberries are whole I slice them first. Then add yogurt and pudding mix. Mix well. Chill.

I didn't do the last step, we just ate it.  Each spoonful is a rich bite of creamy berry deliciousness.

Tuesday, December 4, 2012

Lemon Poppy Seed Waffles

I love lemon poppy seed muffins and cake, so when I found this recipe I knew I had to give it a try. I love breakfast for dinner more than I love breakfast for breakfast! So the last time I made breakfast for dinner I made these so we could try them, and my family loved 'em! It's a very simple, but good recipe and the waffles are very filling.

3 C. Bisquick
3 (6 oz.) lemon yogurt -about 3 cups
3 eggs
3 T. poppy seeds

Combine all ingredients together in a mixing bowl. Mix until slightly lumpy. Cover and let rise about 20-30 minutes. Cook in a hot waffle iron. Serve with maple syrup.

Maple Syrup
Bring 2 c. sugar and 1 c. water to a gentle boil. Continue boiling for 1 minute. Remove from heat and add 1 t. maple flavoring.

Thursday, November 1, 2012

Spaghetti Casserole

1 lb. ground beef
1/2 c. chopped onion
1/2 c. green pepper
1 can cream of mushroom soup
1 can tomato soup
1 can water
1/2 t. garlic salt
1 c. grated cheese
12 oz. spaghetti

Saute ground beef; add onions and pepper. Cook until onions are translucent. Add soups, water, garlic salt, and 1/2 c. cheese. Simmer until flavors blend. Cook spaghetti according to directions on package; drain; pour into casserole dish. Pour meat sauce on top. Bake at 350 degrees for 30 minutes. Sprinkle with cheese and return to oven until melted, about 5 minutes.

Wednesday, October 31, 2012

Candy Corn JELLO Cups

My rainbow jello cups are a big hit every time I make them, so I decided to create candy corn cups for Halloween. They were a big hit, too!
1 sm. pkg. sugar-free lemon jello
1 sm. pkg. orange jello

I only had 1 small package of lemon sugar-free jello and 1 small regular orange jello. The measurements worked out perfect. It made 8 (5 fl. oz.) cups. Fill each cup with 1/4 cup of lemon jello and let it set 1 1/2 -2 hours.
Then pour just slightly more than 1/4 cup of orange jello on top. Let it set 1 1/2- 2 hours.
Top with whipped cream for a candy corn jello treat, fun for the month of October and Halloween. Festive little treat for parties, too!

Friday, October 26, 2012

Caramel Apple Cider Cookies

I got this recipe off of Good Things last Fall when a lady made them for one of the cooking segments. Since then I've seen them all over the Internet. Good recipes travel fast. These are a perfect combination of apple cider and caramel. Eat 'em warm right out of the oven for a yummy ooey, gooey caramel center. The caramel sets up a little after they're cooled, but are still soft and yummy. Perfect for Fall or anytime, really... and great for a cookie exchange.
1 c. butter, softened
1 c. sugar (I used 1/2 c. granulated sugar and 1/2 c. brown sugar)
1/2 t. salt
5 packets of a 7.4 oz. box of Alpine Spiced Apple Cider Instant Drink mix -not sugar free (the recipe called for 10, but I used 5 and the flavor was perfect for us.)
2 eggs
1 t. vanilla
1 t. baking soda
1/2 t. baking powder
1 t. cinnamon
3 c. flour
1 (14 oz.) bag Kraft Caramels -other brands won't melt

Preheat oven to 350 degrees. Line cookie sheets with parchment paper.

In a small bowl whisk together flour, baking soda, baking powder and cinnamon.
With mixer, cream butter, sugar, salt and packets of apple cider drink mix, until light and fluffy.
Beat in eggs. Add vanilla and mix well. Gradually add flour mixture to creamed mixture. Mix until just combined.

Refrigerate for about an hour. (If you're impatient you don't have to do this, but it makes it so much easier to work with.)

When you are ready to bake, unwrap your caramels. Scoop out a rounded cookie scoop-full, about a tablespoon of dough. Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of dough and seal the dough around it, covering it completely.

Bake 12-14 minutes, or until very lightly browned around the edges. Don't over-bake. Take out of oven and slide the parchment off of the baking sheet right out onto the counter. Cool slightly and enjoy!

Yield: 3 dozen. Store in an airtight container.

Friday, October 12, 2012

Potato Bacon Soup

What is better after a long day... on a chilly Fall evening, than a warm bowl of comforting soup?! This is being added as another one of my crock pot favorites.
8 potatoes, peeled and cubed
1 sm. onion, chopped
6 t. chicken bouillon granules
6 c. water
2 t. garlic powder
1 c. crumbled bacon
3 c. shredded cheddar cheese
1/2 c. butter
10 T. flour

Place potatoes, onion, bouillon, water, and garlic powder in crock pot.
Cover and cook on low for 5-7 hours, or on high for 3 hours... until potatoes are tender.
Right before serving... make a roux: melt butter over medium low heat in a skillet. Add flour, one tablespoon at a time. {I usually measure 10 tablespoons of flour into a bowl and then add it one tablespoon at a time until it's all gone... this way I don't lose count!} Stir constantly with a whisk. Slowly stir in 1 ladle full of hot liquid from the soup. Add another 3 ladles of soup liquid and stir until smooth. Add all back into the crock pot and stir well.
Slowly stir in the cheese, a little at a time, so it doesn't clump. Add in the bacon.
Salt and pepper to taste.