Dec 29, 2009

My family and I really love this Spanish rice recipe. It is actually adapted from a recipe book that my Mom has and has had forever. It’s old red and white gingham looking Better Homes and Garden recipe book. 

This recipe is fantastic and super easy to put together and delicious. It’s not exactly the same as Better Homes and Garden recipe but it’s even better!

·         8 Slices of bacon (uncooked)
·         1 cup chopped onion
·         1/4 bell pepper
·         16. oz can of diced tomatoes
·          1 1/2 cups of water
·         3/4 cup of uncooked long grain rice
·         1/2 cup of chili sauce or 2-1/2 teaspoons of chili powder
·         1 tsp. salt
·         1 teaspoon brown sugar
·         1/2 teaspoon Worcestershire sauce
·         dash of pepper

1.      In a 10 inch skillet, cook 8 slices of bacon unlit crispy remove bacon and pour off half the fat
2.      In remaining fat cook 1 cup of chopped onion, and 1/4 cup of bell pepper cook until tender, but not brown
3.      Add a one pound can of diced tomatoes, 1 1/2 cups of water, 3/4 cup of uncooked long grain rice, 1/2 cup of chili sauce,  1 tsp. salt, 1 teaspoon brown sugar, 1/2 teaspoon Worcestershire sauce, and a dash of pepper
4.      Cover and simmer 40 minutes
5.      Crumble bacon on top

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This is a yummy recipe that once again has been made famous by Kittencal. These are very juicy burgers, and the flavor is amazing!! 

A tip from Kittencal ... to keep your burgers juicy add a 1/2 tbs of margarine to the middle of the burger. Roll the meat in a ball, stick a whole in the of the meat, add the margarine to the middle and cover back up and flatten. WOW what difference it makes!!

  • 2 lbs. ground beef 90/10
  • 1 egg, slightly beaten
  • 1/2 (1 ounce) envelope dry onion soup mix
  • 1 teaspoon garlic powder
  • 1/4 cup dry plain breadcrumbs
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon fresh ground black pepper
  • 1 pinch cayenne pepper

  1. In a bowl crumble the ground beef with clean hands.
  2. Add in the dry soup mix, egg, garlic, breadcrumbs, Worcestershire sauce and black pepper.
  3. Using clean hands mix until combined, add in more breadcrumbs or cracker crumbs if needed to just hold the mixture together (do not overwork the meat or it will be tough).
  4. Divide the ground beef into 8 equal patties. 1/4 lb each approx.
  5. Place the patties onto a large plate or a small cookie sheet; cover with plastic wrap and refrigerate for a minimum of 2 hours or up to 24 hours to blend flavors.
  6. Grill or pan fry the burgers as desired until cooked through.

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This is a big family favorite during the holidays. Unless you
are talking about my husband ... he can eat them
daily if given a chance! This also makes a great gift!!

  • 2 lbs of  Party Peanuts
  • 1 lbs of Chocolate bark
  1. In a double boiler melt chocolate bark
  2. Once chocolate is well melted add enough party peanuts until heavly, and well blended in the chocolate
  3. Remove the double boiler from the heat
  4. Spead out several sheet of wax paper
  5. Drop spoon fulls of chocolate mixture on the wax paper
  6. Spread out a bit to make them into cluster
  7. Allow to cool and get hard around 1 to 2 hours
  8. Store in an air tight container
  9. Keeps very well

This is my favorite cookie of all time. It’s my Papa, its happiness, Christmas, and family. This recipe came from Mrs. Cannat my Mom's art teacher in high school.
She lived across the street from my grandparents and became a big part of their lives. This recipe is a very simple, light, and what I would call old fashioned cookie recipe.

When I was a kid my Papa would bake them because he knew I loved them so much, and my Nana would put them in my very favorite Santa cookie jar that she made. I always knew when I walked in the house Christmas Eve my cookies would be waiting in the Santa cookie jar for me.

Although my Nana and Papa have been gone for too many years I still have the cookie jar, and every Christmas I now do the baking of the Mrs. Cannat Cookies

  • 1 cup of sugar
  • 1 cup of brown sugar
  • 3/4 cup Mazola oil
  • 1 cup margarine (2 sticks)
  • 1 Tablespoon buttermilk
  • 1 egg
  • 1 teaspoon vanilla
  • 3 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup of cornflakes (rolled lightly with a rolling pin in a zip bag to equal one cup)
  • 1/2 cup coconut
  • 1/2 cup chopped walnuts or pecans
  1. Mix together brown sugar, sugar and margarine until well blended
  2. Add oil, buttermilk, egg and vanilla
  3. Mix and add flour, baking soda, salt, corn flakes, coconut, chopped nuts
  4. Drop by teaspoon onto a greased cookie sheet
  5. Flatten with glass dipped into sugar
  6. Bake at 375 degrees for 10 minute
  7. Seal in an air tight container
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Please ignore the fact that my cheesecake cracked
It always cracks you could try using a water bath as it's cooking,
but that doesn't always change the outcome.
My cheesecake cracked afterit came out of the over.
Nevertheless, the creacking doesn't change the flavor
it's nice and creamy, inexpensive, and easy to make!!

Cheesecake Ingredients:
  • 3 Packages of Cream Cheese, softened
  • 1 1/4 cups sugar
  • 1 (8 ounce) container of dairy sour cream
  • 2 teaspoons vanilla extract
  • 1/2 cup Hershey's cocoa
  • 2 Tablespoons all-purpose flour
  • 3 eggs

Quick Chocolate Crumb Crust Ingredients:
  • 1 cup of Oreo cookies crumbs (removing the cream center)
  • 1/4 cup margarine

Quick Chocolate Crumb Crust Directions:
  1. Add  Oreo cookies (removing the cream center) to a pastic zip bag
  2. Using a rolling pin crush cookies into crumbs repeat if needed to equal 1 cup
  3. Combine cookie crumbs and margarine
  4. Press into a 9 inch springform pan
  5. Makes one 9 inch crust
Cheesecake Directions:
  1. Pre-heat oven to 450 degrees
  2. Beat cream cheese and sugar until blended.
  3. Add sour cream and vanilla and beat until blended
  4. Beat in cocoa and flour
  5. Add eggs, one at a time, but beat just until well blended
  6. Pour into crust
  7. Bake 10 minutes then reduce oven temperature to 250 degrees bake 40 minutes or until cheesecake is 150 degrees
  8. Remove from oven to wire rack
  9. With a knife loosen cake from side of pan
  10. Cool completely then remove the side of the springpan
  11. Refrigerate 4 to 6 hours
  12. Store covered in refrigerator

This is a bragging recipe. The enchiladas are sooo good!!
I didn't say they were easy, or not messy, but
VERY good!!

Enchilada Ingredients:
  • 2 cups Monterey Jack Cheese, Shredded
  • 2 Cups Cheddar Cheese
  • 12 Corn Tortillas
  • 1/2 Onion Chopped
  • 1/2 Cup Vegetable Oil
Chili Sauce Ingredients:
  • 2 Tablespoons chili powder
  • 3 cups Chicken Broth
  • 2 Tablespoons Flour
  • 2 Tablespoons Vegetable Oil
  • Salt to taste
Chili Sauce Directions:
  • Make a light roux by heating Vegetable Oil in a skillet and stirring in flour.
  • Stir and cook until flour has browned the color of peanut butter.
  • Add chili powder, water, and salt.
  • Sauce will be a thin liquid keep
  • Set aside, but keep warm
Enchilada Directions:
  1. Grease a 9x13 pan
  2. Chop onion and grate cheese
  3. Set aside
  4. Heat oil in a second skillet
  5. Dip corn tortillas in the hot oil for 15 seconds until the tortillas are easy to work with (warm chicken broth can be used instead of oil for reduced fat)
  6. Take each corn tortilla from the oil and drain for a few seconds
  7. Coat each side of the corn tortilla in the chili sauce
  8. Add cheese and onion to corn tortilla
  9. Roll up and place seam side down in 1 greased 13x9x2-inch baking dish.
  10. Repeat until all 12 are added to the pan
  11. Pour remaining sauce over the top.
  12. Sprinkle with remaining cheddar cheese.
  13. Bake, uncovered, at 400 degrees, for 10-15 minutes

Dec 19, 2009

Another amazing recipe from I got this recipe out of the Taste of Home magazine.
What a great holiday gift this would make. I made 2.25lbs last night!
I doubt we have a pound left tonight!! What a hit!

(Makes 2.25lbs)
  • 1 tablespoon plus 1 cup butter, divided
  • 2 cups sugar
  • 1 cup light corn syrup
  • 1 cup water
  • 2-1/4 cups unsalted cashew halves
  • 1/4 teaspoon baking soda

Butter a 15-in. x 10-in. x 1-in. pan with 1 tablespoon butter; set aside. In a large saucepan, combine the sugar, corn syrup and water. Bring to a boil, stirring constantly.

Reduce heat; cut remaining butter into cubes and carefully stir into syrup. Cook and stir until a candy thermometer reads 280° (soft-crack stage). Add nuts; cook and stir until candy thermometer reads 295°.

Remove from the heat; stir in baking soda. Immediately pour into prepared pan. Cool; break into pieces. Store in an airtight container. Yield: 2-1/4 pounds.


I got this recipe out of the Taste of Home magazine. I LOVE their mag!! This would make a nice gift or something to bring to a holiday party! You don’t have to heat up the house, it’s delicious, and it’s inexpensive. I don’t think you can ask for more than that!

OK so you probably can ask for more than that… like more of this amazing recipe! You can’t possible eat too much. OK So maybe you can?

  • 10 cups popped popcorn (I microwave it in a brown paper bag)
  • 1 Cup packed brown sugar
  • 1/2 Cup butter, cubed (1 stick)
  • 1/4 Cup dark corn syrup (I used light)
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/2 Cup mixed nuts
  1. Place popcorn in a large bowl; set aside. 
  2. In a large heavy saucepan, combine the brown sugar, butter, corn syrup and salt. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil. Cook and stir until candy thermometer reads 238° (soft-ball stage). 
  3. Remove from the heat; stir in baking soda (mixture will foam). Quickly pour over popcorn and mix well; stir in nuts.
  4. Transfer to two greased 13-in. x 9-in. baking pans. Bake at 200° for 45 minutes, stirring once. Remove from pans and place on waxed paper to cool. Break into clusters. Store in airtight containers. 
  5. Yield: 2-1/2 quarts. 
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This was a super simple meal, and it turned out fantastic!
We had fun making them, and more fun eating them too!!

  • 1 1/3 cups water
  • 2 teaspoons sugar
  • 1 1/4 teaspoons salt
  • 2 tablespoons olive oil
  • 2 tablespoons cornmeal
  • 3 cups unbleached all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon msg (Accent*)
  • 1 1/2 teaspoons bread machine yeast

1   Add ingredients (except for cornmeal) to machine bread pan in order as per manufacturer's instructions.

2   Set to "Dough" cycle.

3   Lightly grease one 9 x 13-inch pan or individual pans and sprinkle with cornmeal.

4   When the dough cycle is complete, roll out dough and place in pan.

5   Let rest in pans for 10-15 minutes.

6   Add toppings of your choice.

7   Bake at 350°F until done (approximately 15-20 minutes, depending on the thickness of toppings).

8   I made these as 4 personal pan pizza's so each person can choose them toppings.

Nov 23, 2009

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Nov 20, 2009

Thanksgiving dinner cannot be complete without a great dinner roll! Give this one a try and you won't be unhappy with the end results!! PLUS You can freeze the dough so that you can make it
a head of time. Thanksgiving day just pop them out of the freezer for 3 hours and they are ready to cook!!
I love recipes you can make ahead of time. It just makes the big day run smoother!! Thank you D. West for the great recipe!! If you would like to contribute your recipe email it to me at


  • 1/2 cup warm water (110 degrees F/45 degrees C)

  • 1/2 cup warm milk

  • 1 egg

  • 1/3 cup butter, softened

  • 1/3 cup white sugar

  • 1 teaspoon salt

  • 3 3/4 cups all-purpose flour

  • 1 (.25 ounce) package active dry yeast

  • 1/4 cup butter, softened

1. Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.

2. When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

3. Bake in preheated oven for 10 to 15 minutes, until golden.

Nov 19, 2009

This is a WONDERFUL recipe. I started it in the bread machine while
I was cooking dinner and it was ready in time for dessert. The flavor is amazing.
You could really play with the flavors in this recipe, and
make all kinds of great monkey bread!!

3 hour turn around time:
Ingredients for the bread machine
  • 1/4 cup milk
  • 1 egg
  • 1 tablespoon orange zest
  • 1 large orange, juiced
  • 1/2 cup water
  • 2 1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 1/4 teaspoons active dry yeast
  • 1 teaspoon salt
  • 2 tablespoons margarine
  • 1/2 teaspoon ground cinnamon
After dough cycle is done
  • 1/4 cup butter, melted
  • 1/2 cup brown sugar
  • 1 cup confectioners' sugar
  • 1 1/2 tablespoons orange juice

1. In a one cup measure combine the milk, eggs, grated orange rind, juice from one orange, and enough water to equal one cup. Place into breadmaker.

2. Add the flour, sugar, yeast, salt, butter or margarine, and cinnamon to the breadmaker and turn machine onto dough cycle.

3. When cycle is complete, divide the dough into 20 equal portions and roll into balls (if needed add a little flour to your hands and dough). Dip balls into melted butter and then into brown sugar. Place in greased bundt pan, or round glass dish.

4. Let rise for 35 to 45 minutes.

5. Bake in a preheated 375 F degrees (190 degrees C) for 25-30 minutes. Let cool for 5 minutes then remove from pan.

6. Glaze with a mixture of confectioners' sugar and orange juice.

Nov 16, 2009

This is an amazing recipe. We had this last night for dinner.
It was so tender that the roast completly fell apart.
It turned ended up being more like a
thick stew. WOW it was amazing!!
This recipe is also very easy to double!!
Thank you KCDelong

  • 1 (10 3/4 ounce) can condensed cream of mushroom soup
  • 1 ounce package dry onion soup mix ( I used Lipton Beef Onion Dry Soup)
  • 1 1/2 cups water (or you can use beef broth)
  • 3 lb  pot roast  (I used a Chuck roast because it was on sale)
  • 1 tsp garlic powder
  • 2 tsp salt
  • 1/2 tsp pepper
  • 2-4 cups (depending on what you desire) 1 inch sliced carrots
  • 2-4 cups (depending on what you desire) 1 and 1/2 inch sliced potatoes

1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix, water, salt, pepper, and garlic powder.

2. Place pot roast in slow cooker and coat with soup mixture.

3. Place sliced carrots on top of the roast, then place the sliced potatoes on top of the carrots. (Note: The liquid will not be around the carrots or the potatoes at this point. The juices from the roast will eventually cover the veggies, but this will take several hours)

4. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

Nov 15, 2009

Remember the Snowball cupcakes you would eat as a kid?  This is a retro cake version of the Snowball cupcake form. This is easy, fun, and yummy! I got this recipe from and I loved it. It makes a great impression when you show up at a birthday party with this cute cake!

  • 1 pkg. (2-layer size) devil's food cake mix
  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1 egg
  • 2 Tbsp. granulated sugar
  • 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
  • 1/4 cup powdered sugar
  • 1 cup cold milk
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
  • 1 cup BAKER'S ANGEL FLAKE Coconut
  1. PREPARE cake batter, in 2-1/2-qt. ovenproof bowl, as directed on package; scrape side of bowl. Beat cream cheese, egg and granulated sugar until well blended; spoon into center of batter in bowl.
  2. BAKE 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool cake in bowl 10 min. Loosen cake from bowl with knife; invert onto wire rack. Remove bowl. Cool cake completely.
  3. MEANWHILE, beat dry pudding mix, powdered sugar and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate until ready to use.
  4. PLACE cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.
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This is a fantastic recipe. My husband came up with the idea to
use the Pepper Jack Velveeta. What a Winner!!
This is mac-n-cheese with a KICK!
This WILL be on our Thanksgiving table!!


  • 8 ounces pasta (cooked)
  • 1/4 cup butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup flour
  • 1 3/4 cups Condensed milk or whole milk
  • 1/2lb (8 ounces)  Pepper Jack Velveeta cheese, cut into cubes

1. In a pan cook butter, salt, pepper and flour and stir until smooth. (If you can't get the lumps out throw the mixture in the blender for a few spins! It comes out perfect, the add back to the pot)

2. Remove from heat add milk, return to heat and bring to a boil.

3. Boil 1 minute.

4. Remove from heat and add cheese, stir until melted.

5. Pour over cooked pasta and mix together.

Nov 14, 2009

A favorite in our family during the holidays!!


  • 1 small onion, chopped

  • 1/2 cup chopped celery

  • 1 (10 ounce) package frozen chopped broccoli, thawed

  • 1 tablespoon butter margarine

  • 8 ounces of Velveeta

  • 1 (10 3/4 ounce) can condensed cream of mushroom soup

  • 1 (5 ounce) can evaporated milk

  • 3 cups cooked rice

1. In a large skillet over medium heat, saute onion, celery and broccoli in butter for 3-5 minutes, Stir in cheese, soup, and milk until smooth.

2 Place rice in greased 8-inch square baking dish.

3. Pour cheese mixture over rice, do not stir.

4. Bake uncovered at 325°F for 25-30 minutes or until hot and bubbly.

Nov 11, 2009

This year I decided to put a twist on the regular cranberries in a can.
I am going to try this recipe. It sounds really good!!
If you have a recipe you would like to contribute
please send it to
15 days to go!!


  • 2 small pkgs of Raspberry jell-o (I used black cherry)

  • 2 cups boiling water

  • 8 oz can of crushed pineapple

  • 1 can of whole cranberry sauce

  • 1/2 cup red wine (I guess you could substitute grape juice)

  • 1/3 cup chopped walnuts


Mix it all (except for the nuts) together and pour into a mold.


Sprinkle with the walnuts when jell-o starts to set, but isn't firm (after an hour or two, so they don't sink to the bottom

Serve and enjoy!

Thank you

Sep 16, 2009

I wasn't the biggest fan of this recipe, then again I really don't like eggs period. This recipe had a texture I didn't like, and my husband said it tasted too much like sour cream. You be the judge. Thanks for the recipe idea Sharon

  • 8 eggs
  • 2 tablespoons sour cream
  • 1 tablespoon water
  • salt and freshly ground black pepper
  • 2 tablespoons butter
  • 1/2-3/4 cup grated cheddar cheese (I used Colby)

  1. In a medium size bowl, beat eggs, sour cream, water, and salt and pepper until fluffy.
  2. Using a nonstick frying pan, melt butter and cook eggs over low heat, stirring occasionally.
  3. Stir in the cheese.
  4. Cook until you reach desired consistency

I was not the biggest fan of this recipe. If you like bread pudding and you like maple you will love this. I do not like bread pudding at all. This is about as close to bread pudding as you can get.

  • 6 eggs
  • 1 1/2 cups half-and-half
  • 1/3 cup maple syrup
  • 1/3 cup light brown sugar, packed
  • 10-12 slices soft bread, 1 inch thick

  •  1/2 cup butter
  • 1/2 cup light brown sugar, packed
  • 2/3 cup maple syrup
  • 2 cups pecans, chopped

  1. Generously butter a 13 X 9 inch casserole dish;.
  2. Mix the eggs, half and half, maple syrup, and sugar in a large bowl.
  3. Place the bread slices in the prepared casserole dish and cover with the egg mixture: cover with plastic wrap and let soak overnight in refrigerator.
  4. Preheat oven to 350 degrees; remove the casserole from refrigerator.
  5. Make the Topping: melt the butter in a saucepan; add sugar and maple syrup and cook for 1 to 2 minutes; stir in pecans;.
  6. Pour the mixture over the bread and bake for 45 to 55 minutes, allow to cool 10 minutes before serving, enjoy.

    Aug 9, 2009

    • 1/4 cup regular margarine or butter
    • 1 6-10 oz. package regular marshmallows (about 40)
    • 5 cups Kellogg's Rice Krispies cereal


    • Spray a 13 x 9 x 2 inch pan with no-stick cooking spray
    • Measure margarine into 3-quart saucepan; melt over low heat.
    • Add marshmallows and cook, stirring constantly, until marshmallows are melted and mixture is very syrupy. Remove from heat.
    • Add Rice Krispies cereal; stir until well-coated.
    • Spread warm mixture in the greased 13 x 9 x 2 inch pan. Using a spatula sprayed with non-stick cooking spray to press down your mixture.
    • Cut into squares when cool.

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