Tuesday, December 28, 2010

Ham Sauce..

1 egg
5 Tablespoons water
5 Tablespoons vinegar
 Then add:
 ¼ cup sugar
1 Tablespoon of flour
1 Tablespoon of dry mustard
¼ teaspoon (or to taste) celery seed
¼ teaspoon salt
¼ teaspoon pepper
Cook and stir on LOW heat until mixture thickens. 
Cool completely to room temperature, covering with saucepan lid. 
Whip ½ cup whipping cream
When cool, fold in whipped cream.

My Family LOVED this..it is super easy and you could put it on any pork dish..but super good on Ham..Go Here for the directions..She has a great way to prepare Ham too..

Monday, December 20, 2010

Apple Bars..

Above Picture is what it looks like, bottom picture is what it looked like last night..This is a super duper yummy recipe..Best Bites comes through again..you can't go wrong with this recipe..I did give out a few in goodie plates, but only a select few..


2 c. flour
1/2 c. sugar
1/2 tsp. baking powder
1/2 tsp. salt
1 c. real butter, softened (no substitutions!)
1 egg, beaten


1/2 c. white sugar
1/4 c. flour
1 tsp. cinnamon
4 c. (about 3 medium) sliced, peeled baking apples (I've used Granny Smith in the past, although this time around I used Gala and they were fabulous)

2 c. powdered sugar
About 3 Tbsp. milk (whole milk is best)
1 tsp. almond extract
To prepare crust, mix flour, sugar, salt, and baking powder in a medium bowl. Cut in butterwith a pastry blender or two knives until you have pea-sized crumbles. Gently mix in beaten egg.

Spray a 9x13 baking dish with non-stick cooking spray. Gently pat about 2/3 of the crumb mixture onto the bottom of the dish. Preheat oven to 350 and set aside.

Thursday, December 16, 2010

Candy Bark for any Holiday

14 whole Oreos, broken up. I used the holiday ones with the red filling but regular will work fine
1½ C pretzels, broken into pieces. I used the small stick pretzels
1 lb. white chocolate, almond bark or melts found in the bulk food section
1 C reindeer corn
red and green colored sprinkles
Cover a large cookie sheet with wax paper. Spread broken cookes, pretzels and about ¾ C of the candy corn onto the waxed paper. Place white chocolate in a container and microwave for 1½ minutes. Stir and then microwave for another 30 seconds until melted and smooth. White chocolate melts faster and burns easier than chocolate.
Drizzle the melted chocolate over the cookie mixture, spreading with spatula if needed to coat evenly. Sprinkle remaining candy corn and colored sprinkles over the chocolate while it is still wet. Do not let it harden. Place cookie tray into refrigerator until set and firm. Remove and gently break bark into small pieces. Store in air tight container.

This recipe is in my Tastebook account and its one I have done a few years..its so good, you can make it for Halloween too just using the Halloween candy corn..I have found the red candy corn at places like Winco that have large bins of bulk food..its so easy and soo good..

Tuesday, December 14, 2010

Artichoke Dip

This is my mother in laws recipe and it is a favorite of the families..its easy and so good on crackers or chips or by the spoon full..you'll love it that much..

Artichoke Dip
1 can artichoke hearts-drained-cut up
1 cup mayo
1 cup Parmesan cheese
1 can diced chilies Don't drain

Bake 20 min. covered in preheated 350 degree oven..

Saturday, December 11, 2010

Christmas Tags

I love These..Go Here..I know I have  you going everywhere but its fun..RIGHT?

Want some fun Christmas Tags..Go here she's posted some cute ones..

3 D Stars..

I love these 3D stars they are so cute. go Here to get directions..

Peppermint BonBon Cookies..

Peppermint Bonbon Cookies


8 oz semi-sweet chocolate, chopped
1/2 cup unsalted butter
1 1/2 oz unsweetened chocolate, chopped
1/2 cup finely crushed peppermint candies
6 tablespoons granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup semi-sweet chocolate chips
Additional coarsely crushed peppermint candies, divided

Topping (optional):
1/2 cup powdered sugar
2 1/2 teaspoons milk
1/2 cup semi-sweet chocolate chips

Preheat oven to 325. Line baking sheets with parchment paper.

Combine first 3 ingredients in a large saucepan; cook over low heat until chocolate melts and mixture is smooth, stirring occasionally. Remove from heat, and stir in 1/2 cup crushed peppermint and 6 tablespoons sugar. Let cool 30 minutes.

Add eggs to melted chocolate, 1 at a time, stirring well. Stir in extracts.

Combine flour, baking powder, and salt; add to chocolate mixture, stirring until combined. Stir in chocolate chips. Cover and chill dough 2 hours or until firm.

Shape dough into 1 1/2" balls; place on parchment paper-lined baking sheets. Bake for 12-13 minutes or until cookies are puffed and cracked on top. Sprinkle coarsely chopped peppermints onto cookies; press candy lightly into cookies. Let cookies cook 5 minutes on baking sheets. Transfer to wire rack to cool completely.

Whisk together powdered sugar and milk; drizzle over cooled cookies, if desired. Drizzle with melted chocolate, if desired, and sprinkle again with chopped peppermint. Let cookies stand until glaze and chocolate are firm.

Yields: about 30 cookies

from the famous  Tidy Mom

Friday, December 10, 2010

Soft Ginger Snap Cookies

Big Soft Ginger Cookies
2 1/4 cups all-purpose flour
2 tsp. ground ginger
1 tsp. baking soda
¾ tsp. ground cinnamon
½ tsp. ground cloves
¼ tsp. Salt (optional)
¾ cup margarine, butter or shortening
1 cup sugar
1 egg
¼ cup molasses
2 Tbs. sugar
Combine flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.
In a large mixing bowl beat margarine, butter, or shortening with an electric mixer on low speed for 30 seconds to soften. Gradually add the 1 cup sugar. Beat until fluffy. Add egg and molasses; beat well. Stir dry ingredients into beaten mixture.
Shape into 1 1/2 inch balls (1 heaping tablespoon dough each). Roll in the 2 tablespoons of sugar and place on an ungreased cookie sheet about 2 ½ inches apart.
Bake in a 350 degree oven about 10 minutes or until light brown and still puffed. (Do not overcook). Let stand for 2 minutes before transferring to a wire rack. Cool.
Makes 24 three-inch cookies.

Recipe from cute as a fox
I love Ginger cookies, I dip half the cookie in melted chocolate so the cookie is half and half, it makes them look really pretty..so good!

Wednesday, December 8, 2010

Best Cookies in the World..Really..

Cranberry Drop Cookies
Preheat oven 350 degrees

1/2 cup butter (no sub) Softened
1 cup sugar
3/4 c. packed brown sugar
1/4 cup milk
1 egg
2 T. orange juice
Beat till mixed then add
3 cups all purpose flour
1 t. baking powder
1/2 t. salt
1/4 t. baking soda
2 1/2 c. chopped fresh or frozen cranberries ( I chopped them in my blender or you can use a food processor)
1 cup chopped walnuts
if you have a kitchen aid use paddle attachment to mix together or you can do it by hand..it gets pretty thick
drop by T. on cookie sheet for 12-15 min in preheated 350 degree oven
When cool Frost

Brown Butter Frosting
1/3 c. butter (no Sub)
2 c. conf. sugar
1 1/2 t. vanilla extract
1 -4 T. Hot water

Heat the butter in saucepan over low heat until golden brown, it takes between 5-10 min.  Cool for 2 min. transfer to small mixing bowl.  Add sugar and vanilla.  Beat in water 1 T. at a time, until frosting reaches desired consistency.  Frost the cookies makes 5 Doz.
P.S. I always double the recipe..

I probably posted this recipe last year on my personal blog but it is too Yummy not to repeat..Enjoy

Saturday, December 4, 2010

Lettuce Wraps


1 lb. Ground Chicken, pork, or beef
4 green onion, chopped
1 can water chestnuts, drained and chopped
1 egg
1 tbsp. soy sauce
1 tbsp. cornstarch

1 bottle Plum Sauce
2 tbsp. Hoison sauce


Add all ingredients and mix lightly. Be careful not to over mix ground meat or it gets tuff. Heat a skillet and cook the meat mixture. Add 1 cup of sauce and save the rest for people to put on themselves.  love Lettuce wraps..

Thursday, December 2, 2010

Veggie Melts

Veggie Melts

1 cup sliced fresh broccoli
3/4 cup shredded zucchini
1 cup shredded carrots
2 T. chopped celery
1 cup cauliflower flowerets
2 T. melted butter
1 cup shredded Monterey Jack Cheese
1 cup shredded cheddar cheese
1 can (2.8 ounces) French fried onion rings
1 T. bacon bits

Combine vegetable in bowl.  Pour butter over vegetables and toss.  Spoon into microwave safe dish.  Microwave on high 4 min.  Top with cheeses, onion rings, and bacon bits.. Cover and Microwave on high 1 -2 min. or until cheese melts.
Yield 6 to 8 servings..

Now those are veggies I love..lots of melted cheese..I think this would be really good over a baked potato too, what a fun dinner idea!!

Wednesday, December 1, 2010

Christmas Pie

If you take this festive pie to a holiday party, be sure to take copies of the recipe..because everyone will want one!

8oz pkg. cream cheese, softened
1/2 c. powdered sugar
1 1/2 c. frozen whipped topping, thawed
9 inch graham cracker crust
1 c. fresh raspberries
1 c. water, divided
1 c. sugar
3 T. cornstarch
1/2 - 3oz pkg. raspberry gelatin

Beat cream cheese and powdered sugar until smooth; fold in shipped topping.  Spread in crust; set aside.  Place raspberries and 2/3 cup water in a sauce pan; simmer for 3 min.  next whisk sugar, cornstarch and remaining 1/3 cup water in a small bowl until smooth; add to raspberry mixture.  Boil one min. whisking constantly.  Remove from heat.  Add gelatin, whisking until smooth.  Cool 5-7 min. pour over cream cheese mixture.. Refrigerate 8 hours or until firm.. Serves 8

Tuesday, November 23, 2010

Mini Lemon Meringue Cupcakes

These look amazing..what fun..Go here to get directions..

Friday, November 19, 2010

Best Cucumber Sandwiches ever..

If I had a signature appetizer  when I cater it would be these little sandwiches..because I get asked to make these a lot..the bride at a wedding I did last year wanted cucumber sandwiches..and my thoughts were "yuck" they are pretty but "yuck" but it was her wedding and so I looked for the best recipe I could find..this one comes from Pampered chef and it is incredible..I will even share my secret ingredient..don't tell anyone because remember , its a  secret.

1- 8 oz. cream cheese softened
1/2 cup mayo
1 pkg. Italian Seasoning salad mix
cucumber sliced very thin..I use English cucumbers because they have less seeds
dill weed

I put all the ingredients Except cucumber and dill weed in my kitchen aid and mix but you could  use a hand mixer also
Now for the secret ingredient..lean in close, make sure nobody is behind you..
"I buy the wheat black bread from Cheese cake factory" when you get it make sure you bake it at 350 degrees for about 10 min. they didn't tell me that before and it dried out quick..it makes it crisper on the outside and soft on the inside..you slice 1 inch slices (you get about 22 slices)  and spread with cream cheese mixture..I put it in my cupcake tip decorator bag because it has a big tip and pipe it on..if you do that you need to double the recipe because you need a little more. Place cucumber on top with a little dill weed..great for appetizers this holiday season..
P.S. you can also use a baguette for the bread..

Monday, November 15, 2010

Christmas Candy and Labels

Cashew Bark
1/2 – 3/4 lb. roasted, salted cashews
14 oz. good quality milk chocolate
1. Prepare a jelly roll or similar sized cookie sheet or pan with parchment paper.
2. Break the chocolate into a medium glass bowl, and microwave on high in 30 second intervals until the chocolate is almost completely melted (my chocolate was there by a minute and a half). Stir the chocolate to melt any small pieces that may still be floating around.
3. Pour the melted chocolate onto the parchment lined pan. Spread to the edges with a spoon. You may want to tap the bottom of the pan against the counter to even out the chocolate and remove any small air bubbles that may be trapped.
4. Sprinkle the cashews (or whatever nut or candy you may be using) evenly over the surface of the chocolate. Place the pan in the refrigerator for an hour or so to cool. After the bark is cooled, break it into manageable pieces and package.


  • 1 egg white
  • 1 tablespoon water
  • 1 pound pecan halves
  • 1 cup white sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon


  1. Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
  2. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
  3. Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
  4. Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.

Labels for both:

Thank you http://www.domestifluff.com/ for your wonderful ideas..

Thursday, November 11, 2010

Easy as Pie..Cornbread

Corn Bread

1 package yellow cake mix
1 cup yellow cornmeal
1 cup flour
3 T. sugar
1 T. baking powder
1 t.salt
1/3 cup soft shortening, butter or margarine
1 egg
1 cup milk

Preheat oven to 375 degrees.  Prepare cake mix according to directions.  Save half (2 cups) for cupcakes etc. for corn bread, combine dry ingredients in bowl and mix well.. Cut in shortening until well blended..Beat egg and milk together.  Add to dry ingredients and blend slightly.  Add cake batter to corn bread mixture.  Blend thoroughly, Pour mixture into 2 greased square baking pans.  Bake for 20-25 min.  Yield 18 pieces.

Great with chili or just butter and honey..Enjoy

Sunday, November 7, 2010

Fun way to wrap pumpkin or any kind of bread..

Pumpkin Bread all dolled up..Clip art here..Pumpkin bread wrapped in paper sack with scrapbook paper  and burlap with tag attached.. you could make mini loafs and put on each table setting for Thanksgiving or for neighbors and friends..

Thursday, November 4, 2010

Pie in a Jar..

Love this idea..what a great gift for a single person or teacher, neighbor, friend..Go here for directions
Then add this for the top of the lid...Sooo Cute..Go here for download

Tuesday, November 2, 2010

Thanksgiving Cuteness..

These are too cute..how fun to set next to each plate on Thanksgiving or for a party..Go here for full directions..

Sunday, October 31, 2010

Award winning Chili..

I won first place at a chili cook off with this recipe..Its super duper good!! Its my Mother in laws recipe..

#1 Chili Winner

you can make as little or as much as you want I will give you the basic ingredients and then adjust to how much you want to make..Basic recipe feeds 4-6 people..

1 can 14.5 oz Kidney beans drained and rinsed well
1 can 14.5 oz.Ranch style beans
1 Lg. Can of Chili Con Carne
1 lb. Hamburger cooked and drained, you can cook with onion if you like onions
1 lb. sausage cooked and drained
1- 15 oz. can diced tomatoes
1 pk. Taco seasoning

Combine all ingredients and cook slow to heat through
you can adjust the amounts of beans if you like more beans add more..I don't like lots of beans in my chili so I stick to the recipe pretty close..Hope you enjoy the chili on a cold and chilly day or a well air conditioned house..

Tuesday, October 26, 2010

Joshua's Famous Beef Stew.

Here is Joshua's Stew Recipe: (he said I could share it)

3 pounds Beef 
2 med. white onions (according to Josh they have to be white)
1 glove garlic minced
Saute' top ingredients on med heat, he does it right in the pan he's using for stew.
Then add 2 cups water
2 bay leaves
1/2 T. black pepper
1 t. salt
1 t. paprika
2 dashes Worcestershire sauce 
Bring to boil and then simmer on low for 1  1/2 hours
Add 6  carrots sliced 
6 potatoes diced
2 stalks of celery
cook another 40 min. on low
You won't be disappointed..YUM..
Serve with rolls or garlic bread
He's taking after his Grandpa Peck!!

Wednesday, October 20, 2010

Some Mummy Loves You..

These are soooo cute..i love them and will be making them for special Trick or Treaters, there all special but some are extra special..check them out.. Go Here

Creamy Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup
8 servings

4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast halves, shredded
1 (6.2 ounce) package Uncle Ben's fast cooking long grain and wild rice with seasoning packet
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups heavy cream (you can substitute up to one cup with milk)
1/2 cup chopped onions
1/2 cup chopped carrots
1/2 cup chopped celery
a tbls or two of olive oil

1. Saute the onion, carrots and celery with a little olive oil and garlic.

2. In a large pot over medium heat, combine broth, water, chicken and sauteed vegetables. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat. 

3. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes. 

4. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes. 
I double this recipe because there are a lot of us and the leftovers are wonderful. Just thin it out with a little milk and it taste just as good as they day you made it.

Tuesday, October 19, 2010

Wonderful Little Walnut cakes..

Wonderful Little Walnut cakes;

1 1/2 cups whipping cream, stiffly whipped
4 eggs, well beaten
1 cup ground walnuts
1 cake mix (yellow or white)
1 jar (12 oz.) raspberry preserves

Fold cream into eggs.  Stir walnuts into cake mix.  Fold dry ingredients into egg and whipped cream mixture on third at a time. Fill greased muffin pans half full (do not use paper liners, use foil liners or grease muffin pan).  Bake 12 to16 min. at 350 degrees.  To serve, invert and cut each cake in half horizontally to create two layers.  Spread one tsp. preserves between the two layers.  Top with a Tablespoon of frosting, allowing some to run down the sides.. Garnish with a fresh berry and mint leaf, or a dime sized dollop of preserves. 

Walnut Cake Frosting:

1 1/2 cups whipping cream, stiffly whipped
1 pgk. (8 oz) cream cheese, softened
2 cups powdered sugar
1/8 t. salt
1 tsp. vanilla

Combine cream cheese, sugar, salt and vanilla.  Fold into whipped cream.

Saturday, October 16, 2010

Bloomn' Onion Bread

Bloomin' Onion Bread

BloominOnion Bread

1 unsliced loaf of (round is preferable) sourdough bread
1 pound Monterey Jack cheese, thinly sliced
1/2 cup butter, melted
1/2 cup finely diced green onion, including white part
2-3 tsp poppy seeds
Using a sharp bread knife cut the bread going both directions.  Do not cut through the bottom                                                                                                                                                                           crust.
Places slices of cheese between cuts. Mix together butter, onion, and poppy seeds.                                                                                                                                                                                              Pour over bread. Wrap in foil the entire thing in foil and place on a baking sheet.                                                                                                                                                                                                    Bake at 350 degrees for 15 minutes. Unwrap. Bake 10 more minutes, or until cheese is melted.


Made this the other night and it is so good and super easy to make..I served it with soup...YUM