Wednesday, October 30, 2013

Wonderful Meatloaf

1 pound ground beef
3/4 cup cooked rice
1 tablespoon brown sugar
3/4 cup chopped onion
1 tablespoon ketchup
1/2 cup ketchup

Preheat oven to 350 degrees F . In a large bowl, combine the beef, rice, brown sugar, onion and 1 tablespoon ketchup. Mix well and place in a 5x9 inch loaf pan. Bake at 350 degrees F (175 degrees C) for 30 minutes. Spread remaining 1/2 cup ketchup over the top of the loaf. Bake for 15 more minutes.

Cheese Bacon Meatloaf

2 lbs. ground sirloin or ground round
1 cup seasoned bread crumbs, I purchase it that way
1 large egg plus catsup for both to equal 1 cup
1/2 cup onion, chopped
salt & pepper to taste
1 to 2 tablespoons Hormel 50% fat free bacon pieces in the jar
1/2 to 1 cup sharp cheese

In a large bowl put the ground meat, bread crumbs, onion, salt, pepper, bacon and cheese. Put the egg and measure the catsup to equal 1 cup. Then beat this mixture together and pour over the other ingredients and mix well. Put this in a large loaf pan and cook at 350ºF for 1 hour to 1 hour and 15 minutes. Most do this step or it will fall apart. Then tent foil over pan and rest for 15 minutes.

Meatloaf with Sweet and Sour Sauce

1 (8 oz.) can tomato sauce
1/4 c. brown sugar, packed
1/4 c. cider vinegar
1 tsp. prepared mustard
1 egg, slightly beaten
1 onion, minced
2 stalks celery, chopped
1/2 green pepper, chopped
1/4 c. Italian seasoned bread crumbs or crushed crackers
2 lbs. ground sirloin
1/2 tsp. Salt
1/4 tsp. black pepper

In a saucepan mix tomato sauce, brown sugar, vinegar and mustard. Cook until sugar is dissolved. Set aside. Take onion, celery, green pepper and  1 tablespoon water; put in bowl. Put Saran wrap over them and put in microwave to soften. Combine egg with vegetables (celery, onion, green pepper), crackers, salt, black pepper, meat and 1/2 cup tomato sauce mixture. Mix thoroughly. Shape into loaf. Put into baking dish and pour remaining tomato sauce mixture over meatloaf. Bake 350 degrees covered  for 1 hour. Baste occasionally. If sauce thickens, add 1/4 cup water to
sauce. Serve sauce separate. Serves 6.

Fajita Marinade


1/2 c. oil
1/3 c. lime juice
2 pkg. Hidden Valley Ranch dressing
1 tsp. cumin
1/2 tsp. black pepper

Combine above ingredients and pour over 2 pounds of steak or chicken
breast. Refrigerate overnight. Grill and cut diagonally; roll in flour tortilla.

Marinade for Venison

1 tbsp. oregano
1 tbsp. garlic powder
1 tbsp. salt
1 tbsp. pepper
2 tbsp. real lemon juice
1 1/2 c. cooking oil

Marinate venison for several hours. Grill or fry.

Garlic Steak Marinade

1 London Broil
1 clove garlic, crushed
1 sm. onion, chopped
1 sm. bottle Lea Perrin steak sauce
1/2 c. lemon juice
1/2 c. vegetable oil

Mix garlic, onion, steak sauce, lemon juice and vegetable oil. Marinate
London Broil overnight and grill.

Tuesday, October 29, 2013

Depression Cake


1/2 cup lard or vegetable shortening
2 cups sugar
1 cup cold water
1/2 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1 Tbsp baking soda
4 1/2 cups plain flour

Mix all ingredients then add nuts if desired. Bake in a greased and floured loaf pan at 325 for 1 hour and 15 mins.

Mayonnaise Biscuits

2 cups self-rising flour (sifted)
1 cup milk
2 Tbsps. mayonnaise

Grease a 12 muffin pan. Mix ingredients well and spoon evenly into the muffin tins. Bake at 425 for 18 to 20 mins. until done. (note) Biscuits do NOT taste like mayonnaise!!

Squash Casserole

4 med. yellow squash
6 Tbsps. butter
2 cups evaporated milk
2 cups bread crumbs (dry)
4 Tbsps. onion (grated)
4 eggs
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup cracker crumbs (buttered)

Quarter, slice and cook squash, drain and place in a mixing bowl then mash with a fork, leave some chunks. Melt butter in hot milk and pour over bread crumbs, mix well and add to the squash. Beat eggs then add salt, pepper, and onion add this to squash mixture stirring good. Pour into a buttered baking dish and top with buttered cracker crumbs. Bake at 300 for 30 to 45 mins. until it browns lightly.
serves 6 to 8

Corn Fritters

3 egg yokes
1 2/3 cup cooked or canned whole-kernel corn
1/2 tsp. salt
1/8 tsp. pepper
1/4 cup sifted all-purpose flour
3 egg whites (stiffly beaten
6 Tbsp. fat or salad oil

Beat egg yokes/ then add the corn, salt, pepper, and flour. Fold in the egg whites. Drop heaping Tbsps. into hot fat or oil in skillet. Cook on both sides until golden brown.

Orange Chicken Salad

2 seedless oranges
2 cups  chicken stock or water
1 cup  long-grain rice
1/2 cup  extra-virgin olive oil
1/4 cup  orange juice
2 tsp  Dijon mustard
1 lb  cooked chicken, diced
1/2 cup cashews or almonds, lightly toasted
3 Tbs  chopped fresh chives
Salt and freshly ground pepper to taste

Peel one of the oranges being careful to remove only the thin orange part of the peel, leaving the white pith behind. Combine the orange peel, chicken stock, and rice in a pot and bring to a boil over moderate heat. Reduce the heat and simmer covered for 15 minutes. Remove from the heat and let stand covered for 10 minutes. Meanwhile, whisk together the olive oil, orange juice, and Dijon mustard. Set aside. Remove and discard the orange zest from the rice. Transfer the rice to a serving bowl and toss with half the dressing. Cool to room temperature or chill in the refrigerator. Completely peel both oranges and divide into segments. Immediately before serving, toss the rice with the remaining dressing, add the chicken, cashews, and chives, and toss to combine. Adjust the seasoning with salt and pepper and garnish with orange segments. Serves 4 to 6.

Chicken Flautas

3 Tbs (45 ml) butter
1 medium onion, chopped
2 cloves garlic, finely chopped
1 cup (250 ml) cooked chicken meat, shredded
2 Tbs (30 ml) picante sauce or salsa
12 corn tortillas
Vegetable oil for frying
Sour cream for garnish (optional)
Picante sauce or salsa for garnish (optional)
Guacamole for garnish (optional)

Heat the butter in a skillet over moderate heat and saute the onion and garlic until tender but not brown, about 5 minutes. Add the shredded chicken and salsa and simmer until heated through. Meanwhile, heat about 1/2 inch (1 cm) of vegetable oil in a skillet over moderate heat and, using tongs, fry each tortilla for about 3 to 5 seconds, just enough to soften them. Drain on paper towels and place about 1 tablespoon (15 ml) of the chicken mixture on each tortilla, rolling them tightly to form thin, cigar-shaped rolls. Place seam side down in a shallow baking dish and bake in a preheated 400F (200C) oven until crisp, about 20 minutes. Serve garnished with sour cream, salsa, and/or guacamole of desired. Makes 12 flautas to serve 4 to 6 as an appetizer, 3 to 4 as a main dish.


 ( SO YUMMY!) (Easy and tasty is this casserole and encases all the flavors of what a good Mexican dish is suppose to have! Give this one a try.) Ingredients: 1 lb extra lean ground beef 1 medium onion chopped 1 can kernel corn drained 1 can black beans rinsed and drained 1 pkg taco seasonings mix 8 to 12 corn tortillas 3/4 cup nonfat sour cream 1/3 cup Mexican blend or taco cheese shredded Sliced jalapeno peppers Directions: Brown ground beef and onions together for about 10 to 12 minutes, drain. Add corn,beans,tomatoes and taco seasonings mix well and simmer for 5 minutes. Spray baking dish 2 quart 8x12 inches. Place half of tortillas in bottom. Spoon half of beef mixture on top, place sour cream over beef. Then layer last tortillas and then beef mixture. Place in heated 350 degree F. oven and bake for 25 minutes remove from oven and and sprinkle with cheese and add sliced jalapeno peppers on top. Cook for another 5 minutes or till cheese is melted. Let stand for 5 minutes and serve..

Monday, October 28, 2013

Raw Hummus

Need a snack? How about some Raw Hummus: 2 Zucchini, peeled/chopped 3/4
cup Raw Tahini Juice from 2-3 Lemons 1/4 cup Olive Oil 4 cloves Garlic 2 1/2
tsp. Sea Salt 1/2 tsp. Cumin Put all ingredients in a high speed blender and
puree until smooth. —

Breakfast Bread Pudding

Oh this is so good! Breakfast Bread Pudding 1 pound pork sausage (I use Jimmy Dean) 6 cups cut up french bread - about 1/2" - I hand tear the slices 3 cups milk 8 eggs 1/2 teaspoon salt 1 teaspoon black pepper 4 sage leaves 4 ounces cream cheese 1/4 cup maple syrup 2 teaspoons maple sugar butter for the pan The night before - cook the pork sausage until it is nicely browned (if it's in links, remove the casing). Mince the sage and toss it with your torn up bread in a large bowl. Whisk together the eggs, milk, salt and pepper, then pour it over the bread. Stir it around several times, let it sit, stir again. Butter a 9 x 9 baking dish. Stir the bread again. Most of the liquid should be absorbed. Spread half of the bread mixture in the bottom of the baking dish. Use a slotted spoon to remove the sausage from its pan and spread it over the bread. Now dot the cream cheese in with the sausage. Top with the remaining bread and pour any unabsorbed custard over the top. Cover and stick it in the fridge overnight. Pull the pudding out of the fridge and drizzle the maple syrup over it, then sprinkle the maple sugar. Put it into the oven and turn the heat to 350. Bake for about an hour and 20 minutes. It will turn dark golden brown and crunchy on top and puff up into a nice dome when it is ready.

Xmas Fudge

Share for will be here before you know it..... PAULA DEEN'S 5 MINUTE FUDGE: Prep Time: 5 mins Total Time: 15 mins Servings: 20-30 About This Recipe "Paula Deen is a wonderful cook. She makes down home comfort food. Everything she makes is mouth watering. This fudge is very good and easy to make!" Ingredients 1 2/3 cups white sugar 2/3 cup evaporated milk 1 tablespoon unsalted butter 1/2 teaspoon salt 1 (6 ounce) packages milk chocolate chips 16 large marshmallows 1 teaspoon pure vanilla extract 1 cup chopped nuts Direction 1.Combine sugar, milk, butter and salt in a medium sized saucepan. Bring to a boil, cook 5 minutes, stirring constantly. 2.Add in chocolate chips; cook until melted. 3.Remove from heat; stir in marshmallows, vanilla and nuts. Mix well. 4.Pour into a 8-inch pan. Cool cut into squares.

Homemade Marshmallow Fluff

Homemade Marshmallow Fluff Ingedients 3 large egg whites 2/3 cup plus 2 tablespoons sugar 3/4 cup light corn syrup 1 teaspoon pure vanilla extract Instructions Beat egg whites together until light and frothy using an electric stand mixer with the whisk attachment. With the mixer running, slowly pour in 2 tablespoons sugar; beat until soft peaks form. In a large saucepan, combine 1/3 cup water, corn syrup, and remaining 2/3 cup sugar. Place over medium heat and cook until boiling. Start cooking over medium heat stirring occasionally but never taking your eyes off it. Raise heat to medium high and continue cooking until mixture reaches the soft-ball stage, about 240 degrees F on a candy thermometer, it will take about 10-15 minutes. (The hot syrup may bubble up the sides, turn heat down briefly or remove pan from heat, once the syrup goes back down raise heat and continue cooking.) Drape an old, clean kitchen towel over the front and side of the mixer, leaving one side open to pour in the syrup. With the mixer on low, slowly add hot syrup to egg-white mixture ( make sure kids and pets are not nearby, this could scar you for life, people(!) and scares the living daylights out of me!). Increase mixer speed to high and continue beating for 6-8 minutes. Add vanilla and continue to beat until mixture looks like marshmallow cream, 2-4 minutes more. Allow to cool, spoon and store in tightly sealed jars in the refrigerator up to a month.

Saturday, October 26, 2013

Unstuffed Cabbage Rolls

1 1/2 to 2 lb lean ground beef
1T. Olive oil
1 LG. Onion, chopped ...
1 clove garlic, minced
1 sm cabbage, chopped
2 cans (14.5oz) diced tomatoes
1 can (8oz) tomatoe sauce
1/2 c. Water
1t. Pepper
1t. Sea salt

In a large skillet, heat olive oil over med. heat. Add the ground beef and onion. Cook, stirring until beef is no longer pink and onion is tender.
Add garlic and continue cooking for 1 min.
Add cabbage, tomatoes, tomatoe sauce, water, pepper and salt.
Bring to a boil.
Cover and simmer for 20 to 30 min., or until cabbage is tender.

I made mine in the crock pot, after cooking the beef and onion I stirred every thing in the crock pot and cooked on low till done.
Ground sausage, smoked sausage or any thing you can think of also I added rice.

Best Carrot Cake with Cream Cheese Icing

Canada's Best Carrot Cake with Cream Cheese Icing
2 cups (500 mL) all-purpose flour
2 tsp (10 mL) baking powder
2 tsp (10 mL) cinnamon
1 tsp (5 mL) baking soda
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) nutmeg
3/4 cup (175 mL) granulated sugar
3/4 cup (175 mL) packed brown sugar
3 eggs
3/4 cup (175 mL) vegetable oil
1 tsp (5 mL) vanilla
2 cups (500 mL) grated carrots
1 cup (250 mL) drained crushed canned pineapple
1/2 cup (125 mL) chopped pecans

1 8 oz (250g) package cream cheese, softened
1/4 cup (60 mL) butter, softened
1/2 tsp (2 mL) vanilla
1 cup (250 mL) icing sugar (aka confectioners sugar and powdered sugar)

Grease and flour 13- x 9-inch (3.5 L) metal cake pan; (or 2 round pans) set aside.

In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth; pour over flour mixture and stir just until moistened. Stir in carrots, pineapple and pecans. Spread in prepared pan.

Bake in centre of 350°F (180°C) oven for 40 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack. (Make-ahead: Cover with plastic wrap and store at room temperature for up to 2 days. Or ovenwrap with heavy duty foil and freeze for up to 2 weeks; let thaw before continuing.)

Icing: In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Spread over top of cake. (Make-ahead: Cover loosely and refrigerate for up to I day.)
Source: Canadian Living magazine

2 cups (500 mL) all-purpose flour
2 tsp (10 mL) baking powder
2 tsp (10 mL) cinnamon...
1 tsp (5 mL) baking soda
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) nutmeg
3/4 cup (175 mL) granulated sugar
3/4 cup (175 mL) packed brown sugar
3 eggs
3/4 cup (175 mL) vegetable oil
1 tsp (5 mL) vanilla
2 cups (500 mL) grated carrots
1 cup (250 mL) drained crushed canned pineapple
1/2 cup (125 mL) chopped pecans

1 8 oz (250g) package cream cheese, softened
1/4 cup (60 mL) butter, softened
1/2 tsp (2 mL) vanilla
1 cup (250 mL) icing sugar (aka confectioners sugar and powdered sugar)

Grease and flour 13- x 9-inch (3.5 L) metal cake pan; (or 2 round pans) set aside.

In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth; pour over flour mixture and stir just until moistened. Stir in carrots, pineapple and pecans. Spread in prepared pan.

Bake in centre of 350°F (180°C) oven for 40 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack. (Make-ahead: Cover with plastic wrap and store at room temperature for up to 2 days. Or ovenwrap with heavy duty foil and freeze for up to 2 weeks; let thaw before continuing.)

Icing: In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Spread over top of cake. (Make-ahead: Cover loosely and refrigerate for up to I day.)

Almond Joy Cookies

how can you go wrong with chocolate and coconut?

1 cup butter...

1 1/2 cups white sugar

1 1/2 cups brown sugar

4 eggs

3 teaspoons vanilla

4 1/2 cups flour

2 teaspoons baking soda

1 teaspoon salt

5 cups chocolate chips

2 cups sweetened coconut

2 cups chopped almonds

Pre-heat oven to 375°F Lightly grease cookie sheets.

Combine dry ingredients, set aside.

In a large bowl, cream the butter and sugars together.
 Beat in the eggs, one at a time, stir in the vanilla.
 Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds.
 Drop by rounded tablespoonfuls onto the prepared cookie sheets.

Bake for 8 to 10 minutes.
 Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Sweet Potato Casserole


1 cup brown sugar...

1/3 cup flour

1 cup chopped nuts (pecans preferred)
1/4 cup butter (melted)


3 cups mashed sweet potatoes (can use canned to save time, just drain)

1 cup sugar
1/2 teaspoon salt

1 teaspoon vanilla

2 eggs (well beaten)
1/2 cup butter, melted (1/2 cup)


1. Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

2. Preheat oven to 350 degrees.

3. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.

4. Pour mixture into buttered baking dish.

5. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.

6. Bake for 30 minutes. Allow to set at least 30 minutes before serving.

Caramel Crispix

2 small boxes of Crispix Cereal
2 cups of butter

2 cups of brown sugar

½ cup Light Karo syrup

½ tsp Vanilla

½ tsp Baking Soda

Melt butter in a sauce pan.
 Add brown sugar and bring to a boil.
 Add Karo syrup, vanilla and baking soda.
 Put the cereal in a large bowl then pour mixture over the cereal.

Friday, October 25, 2013

Oriental Noodle Salad

Yield: 8 Servings

2 2.8 oz pkgs. baked ramen Noodle soup mix
1/2 c Slivered almonds
2 tb Sesame seeds
1 tb. oil
4 c Shredded green cabbage
1 1/2 c Shredded carrots
1 c Chopped scallions

Orange Sesame Dressing

Preheat oven to 350 F. Crumble ramen noodles onto a large baking sheet with sides. Discard seasoning packets (or save for another use). Add almonds, sesame seeds and oil; toss to coat. Bake for 10 mins. Stir, then bake 5 mins more or til noodles are golden brown. Let cool on pan on a wire rack. Just before serving, in large bowl, combine cabbage, carrots and scallions. Add toasted noodle mixture and Orange Sesame Dressing (recipe follows) and mix well.

Orange-Sesame Dressing

This sweet-and-sour dressing also makes great coleslaw.

Active Time: 10 minutes
Total Time: 10 minutes

1/4 cup orange juice
1/4 cup cider vinegar
2 tablespoons sugar
2 tablespoons reduced-sodium soy sauce
1 teaspoon toasted sesame oil

Combine orange juice, vinegar, sugar, soy sauce and oil in a small bowl or jar with a tight-fitting lid. Whisk or shake until the sugar has dissolved.

Per tablespoon: 18 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 3 g carbohydrates; 0 g protein; 0 g fiber; 100 mg sodium; 21 mg potassium.

Orange Salsa

2 Oranges; pealed and cut into 1/2 inch pieces
1 sm Red or white onion; chopped
1 Jalapeno chile; seeded and finely chopped [only 1]
1/4 c Coriander; fresh (cilantro), chopped
3 tb Lime juice
2 tb Olive oil
1/2 ts Salt
1/2 ts Oregano leaves; dried

 Combine all ingredients in a non-metallic bowl and refrigerate a least one hour. Yield: 1.5 cup.

Old-Fashioned Apple Pie

Old Fashioned Pie Crust; recipe below
6 lg Golden delicious apples; or 3 pounds, up to 7
1/4 c Light brown sugar; firmly packed
1/4 c Granulated sugar; plus additional for sprinkling on the top crust
2 tb Cornstarch
3/4 ts Ground cinnamon
1/8 ts Grated nutmeg
1 1/2 tb Freshly squeezed lemon juice
2 tb Unsalted butter; softened

1 lg Egg; and
3 tb Cold water
Vanilla ice cream; as accompaniment
Preheat the over to 425 degrees F.

Quarter, core and peel the apples. Cut each quarter into 3 wedges. Measure the apples into a large bowl. They will make roughly 8 cups.
In a small bowl, stir together with a wire whisk the sugars, cornstarch, cinnamon and nutmeg.
Add the lemon juice and the sugar mixture to the apple slices and mix until they are evenly coated.
Line the pie plate with the bottom crust and mound the apple filling into it. Using both hands, press and shape the apples to form a tightly packed, high mound. Trim the bottom crust to a 1/2 inch overhang. Dot the filling with butter. Arrange the top crust over the apples, patting the crust gently with your hands so it conforms to the shape of the filling. Leave a 1 inch edge. Fold the top crust under the edge of the bottom crust and flute the edges decoratively, pressing together with your thumb and forefinger.
Reroll the pastry scraps to make 3 large diamond-shaped leaves, each about 2 1/2 inches long. Cut them out freehand or use a diamond shaped cookie cutter. Use the back of a paring knife to make indentations simulating leaf veins. Brush the backs of the leaves lightly with egg gaze, then apply the leaves to the very top of the pastry, bending or twisting them slightly to give them a natural look. With a sharp pairing knife, make 5 or 6 steam vents, each 3/4 inch long, around the center of the top crust.
Bake the pie for 20 minutes. Reduce the oven temperature to 375 degrees F. and continue to bake the pie for 40 minutes. Ten minutes before the end of the baking time, brush the top with egg glaze and sprinkle with sugar. The pie is done when the pastry is olden brown and the juices are bubbling.
Let the pie cool on a wire rack before serving it slightly warm with vanilla ice cream.

Ol' Settlers' Baked Beans

Ol' Settlers' Baked Beans

8 ounces ground sirloin
8 ounces bacon, chopped
1 onion, chopped
1 (16-ounce) can kidney beans
1 (16-ounce) can lima beans, drained
1 (16-ounce) can pork and beans
1/2 cup packed brown sugar
1/3 cup sugar
1/4 cup catsup
1/4 cup barbecue sauce
2 Tablespoons prepared mustard
2 Tablespoons molasses
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon pepper

Brown the ground sirloin, bacon and onion in a large skillet, stirring frequently; drain. Stir in the kidney beans, lima beans, pork and beans, brown sugar, sugar, catsup, barbecue sauce, prepared mustard, molasses, chili powder, salt and pepper.

Spoon into a 9x13-inch baking pan two tablespoons honey or corn syrup may be substituted for the molasses and 2 teaspoons dry mustard for the prepared mustard. Bake, uncovered, at 350 degrees for 1 hour.

NOTE: Great for picnics with hot dogs and hamburgers.

Oat Cakes

1 c Shortening; butter, lard or margarine
1 c Brown sugar; packed firmly
2 Eggs; beaten
2 c All purpose flour; sifted
1 ts Baking soda
1/2 ts Salt
2 c Rolled oats
1 ts Vanilla

Cream shortening; add sugar and continue creaming. Beat in eggs. Sift together flour, baking soda and salt. Add to egg mixture. Stir in oats and vanilla; blend well. Chill. Divide dough into sections for easy handling and roll out very thin on floured surface. Cut into desired shapes (traditionally squares or diamonds) and place on lightly greased cookie sheet. Bake at 375 F. For 6-8 minutes.

NOTES : These are great on their own, or spread with butter when cool. You can also put a some raspberry jam between two of them for a yummy snack.

Crock Pot Cashew Chicken

2 lbs boneless & skinless chicken breast tenders
1/2 cup cashews
1 garlic clove, minced
4 tbsps rice wine vinegar
2 tbsp brown sugar
1 tbsp canola oil
1 tsp grated fresh ginger
1/4 cup all purpose flour
1/2 cup soy sauce
1 tsp black pepper
1/4 tsp red pepper flakes
4 tbsps ketchup
Mix flour & pepper in a big resealable food storage bag.
Mix again, this time with the chicken.
Heat oil in a pan over high flame.
Add the chicken for 4 mins while flipping sides.
Put the chicken in bag for slow cooking.
Make the sauce in a bowl by combining soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes.
Pour over chicken and cook (on low!) for 3 hrs.
Mix with the cashews.
Combine with rice for the complete experience.
Add the sauce.

Cream Puffs

1- 8 ounce cream cheese (softened),
1 box instant vanilla pudding
1 cup heavy cream
... 1 cup milk.

Mix cream cheese in bowl with electric mixer until smooth, light and creamy. Add pudding mix and milk and mix on low until incorporated and then mix on med until thickened.


1 cup water
1/2 cup butter
1 cups flour
1/4 teaspoon salt
1/2 teaspoon sugar
4 eggs

Over medium heat melt butter in water. Bring to a boil and remove from heat. Immediately add flour salt and sugar whip in with a wooden spoon. Add one egg at a time to incorporate well into dough. Drop by cookie scoop onto parchment paper on baking sheet. Bake at 425 degrees for 20 to 25 min. Cool on wire rack then fill with the custard mixture I posted earlier and dust with powdered sugar. Enjoy!!!!!

Thursday, October 24, 2013

Grandma's Texas Stuffing

1 (8-1/2 oz.) package corn bread mix
1 (10 oz.) can refrigerated biscuit dough
3/4 cup sauteed celery and onion
1 (14-1/2 oz.) can chicken broth
3 eggs
1/2 apple, shredded
1-1/2 to 2 tablespoons sage
dash salt
dash pepper
Cooking Instructions:
A day before preparing stuffing, bake corn bread and biscuits according to package directions to allow them to get "stale". Preheat oven to 375 degrees. Grease an 8x8-inch pan. In a mixing bowl, crumble corn bread and biscuits. Add celery and onion, chicken broth, eggs, apple, sage, salt and pepper. Pour into prepared pan. Bake until brown around the edges.

Tamale Pie

1/4 c. butter
1 c. corn meal
1 (16 oz) can tomato sauce
1 1/2 c. milk
1 large onion
1/2 lb. cheese
1 t. chili powder
1 1/2 lbs. ground beef
1 can small olives
Cooking Instructions:
Fry onion in butter. Add meat and brown. Add other ingredients except cheese. Mix well. Bake at 350 degrees for 1 hr. Sprinkle with cheese and brown.

Mexican Taco Sauce

1 can stewed or whole tomatoes
1/4 c. dark vinegar
1/4 c. olive oil
little green onions chopped-to taste
1 sm. can green chilies
1/2 t. (or more) oregano
dash of cumin
dash of salt
dash of pepper
6-7 sm. dry red peppers
Cooking Instructions:
Place all ingredients in blender and mix well. Store in glass jar in refrigerator.

Sour Cream Enchiladas

1/2 doz. flour tortillas
2 c. cooked, chopped chicken
1/2 c. chopped green chilies
1 envelope chicken taco seasoning
1/2 pt. sour cream
1 can cream of chicken soup
1/2 carton half & half
1 lb. grated Monterey Jack cheese
Cooking Instructions:
Mix preceding ingredients together except tortillas. Fill each tortilla with chicken mixture. Roll up and place in a 9x13 inch greased baking dish. Mix soup and half & half. Pour over top of enchiladas. Top with cheese. Bake at 350 degrees for 30 to 40 minutes.



1 10″ round loaf Italian bread with Sesame seeds My Recipe
1 Recipe Olive Salad
1/4 lb Genoa Salami (Oldani is the best, and I'm relatively certain it's what CG uses)
1/4 lb Hot Capicola (this is my spin, you can use regular Ham.)
1/4 lb Mortadella (I use San Danielle)
1/8 lb Sliced Mozzarella
1/8 lb Provolone

Muffaletta Olive Salad Recipe

1 1/2 Cups Green Olives, Pitted
1/2 Cup Calamatta Olives (or Black) Pitted
1 Cup Gardiniera (Pickled Cauliflower, Carrots, Celery, Pepperoncini)
1 Tbsp. Capers
3 each Fresh Garlic cloves, thinly sliced
1/8 Cup Celery, thinly sliced
1 Tbsp. Italian Parsley, finely chopped
1 Tbsp. Fresh Oregano (When I have it in my garden) or 2 tsp. dried
1 tsp. Crushed red pepper flakes
3 Tbsp. Red Wine Vinegar
1/4 Cup Roasted red peppers (Recipe follows)
1 Tbsp. Green Onions, thinly sliced
Kosher Salt & Freshly Ground pepper To Taste (salt may not be necessary)

Crush each olive on a cutting board with your hand. Combine all ingredients. Cover with:

Extra Virgin Olive Oil about 1 – 1 1/2 Cups

Put into a bowl or jar, cover and let the flavors marry for about one week.

Cut the bread in half length wise.
Brush both sides with the oil from your 1 week old Olive Salad, go a little heavier on the bottom.
Layer half of the Oldani on the bottom half of the bread. Then the Mortadella. Then the Mozzarella, then the Capicola, Provolone, and the remainder of Oldani. Top this with the olive salad. Put the lid on and press it down without smashing the bread. Quarter it. You've just created pure heaven!

Wednesday, October 23, 2013

Vegetarian Stuffed Peppers for the slow cooker

3 large red peppers

1/2 cup instant rice

1 cup shredded cheddar cheese

1 cup salsa

1 can black beans, drained and rinsed, 15 oz

1 pinch red pepper flakes

1 can green enchilada sauce

Cut tops off peppers.
 Remove seeds and membranes.
 In a bowl stir together rice, cheese, salsa, beans and red pepper flakes. Stuff each pepper with the mixture, place in slow cooker, cover and cook on low for 3 to 4 hours.
 After rice is tender, cover peppers with green enchilada sauce.
 Turn slow cooker to high and cook for 20 to 30 minutes or until sauce is warm. Makes 3 servings.


These will be great to have durin the holidays..
24 fresh jalapeno peppers (1 1/4 lb) medium size
1 1/2 cup shredded Cheddar cheese
1 8 ounce cream cheese
6 cup vegetable oil for frying
3 eggs, slightly beaten
2 cups bread crumbs

Cut stem end off peppers with paring knife. (wear plastic gloves!)
Carefully remove seeds and white membrane. Mix cheeses together and
stuff peppers with cheese. Heat oil in deep-fat fryer to 375* or in
large pot until oil registers 375*. Meanwhile place eggs in small bowl.
Place crumbs in shallow pan. Drop 4 peppers in eggs toss to coat. Using
fork lift 1 pepper at a time out of egg shaking off excess. Drop into
crumbs toss to coat. Place on sheet pan. When all peppers are coated set
aside for 15 min. to set up and dry. Repeat 6 more times with remaining
peppers. With slotted spoon slip peppers 5-6 at a time, into hot oil.
Fry 2-3 mins until golden. Remove to platter lined with paper towels to
drain. Repeat with remaining peppers. Serve immediately. Yield: 24

Spiced Caramel Apple Cider In Apple Cups~

One of my favorite things about Fall is spiced apple cider, particularly to serve on Thanksgiving.
 All you have to
do is slice off the top of an apple and then scoop it out using a melon scoop.

(Serves 12)

12 cups apple cider
1/4 cup orange juice
Peel (orange part only) from 1 orange, cut into strips
1 bay leaf
1 tablespoon (packed) brown sugar
2 cinnamon sticks
2 whole cloves
2 whole allspice
2 tablespoons fresh lemon juice
Pinch of salt

Mix first 10 ingredients in large saucepan. Bring to boil. Reduce heat to medium-low and simmer mixture 30 minutes to blend flavors. Strain mulled cider into carved apples.

TIP 1: Save one of your carved apples for caramel dip. Serve with sliced apples as a great snack to enjoy while waiting on Thanksgiving dinner to cook.

TIP 2: Since melon scoops are typically used to scoop out perfect balls of fruit, save a few, dunk them into caramel and serve as mini-caramel apples. Stick a pretzel into the apple to make an edible lollipop stick.

Pumpkin Spice Bread

2 cups white sugar
1 cup brown sugar
4 eggs, lightly beaten
1 (16 ounce) can solid pack pumpkin
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1/2 teaspoon baking powder
1/2 teaspoon ground cloves
1 teaspoon ground allspice
1/2 cup water

Preheat oven to 350 degrees F .
 Grease two 9-inch loaf pans.

Mix white sugar, brown sugar, and eggs in a large bowl; stir in pumpkin and mix well.
 Combine flour, baking soda, salt, cinnamon, nutmeg, baking powder, cloves, and allspice in a bowl; add alternately with water to pumpkin mixture.
 Pour into prepared loaf pans.

Bake in preheated oven until golden and a toothpick inserted into the center comes out clean, 60 to 65 minutes.
 Cool in pans for 10 minutes before removing to cool completely on a wire rack.

Tuesday, October 22, 2013

White Chocolate Raspberry Cheesecake

1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract

In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar,
and melted butter. Press mixture into the bottom of a 9 inch spring-
form pan.

In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch,
and water. Bring to boil, and continue boiling 5 minutes, or until
sauce is thick. Strain sauce through a mesh strainer to remove seeds.

Preheat oven to 325F. In a metal bowl over a pan of simmering water,
melt white chocolate chips with half-and-half, stirring occasionally
until smooth.

In a large bowl, mix together cream cheese and 1/2 cup sugar until
smooth. Beat in eggs one at a time.
 Blend in vanilla and melted white chocolate.
Pour half of batter over crust. Spoon 3 tablespoons
raspberry sauce over batter.
 Pour remaining cheesecake batter into
pan, and again spoon 3 tablespoons raspberry sauce over the top.
Swirl batter with the tip of a knife to create a marbled effect.

Bake for 55 to 60 minutes, or until filling is set. Cool, cover with
plastic wrap, and refrigerate for 8 hours before removing from pan.
Serve with remaining raspberry sauce.

Old Fashioned Macaroni and Cheese

To me this taste so much better then rthe store bought kind..
2 cups macaroni
2 Tablespoon Shortening, melted
2 Tablespoons Flour
salt and pepper
2-1/2 cup milk
3 cups sharp cheddar cheese

Cook macaroni according to package instructions.
 Mix together shortening and flour over low heat.
 Add salt and pepper to taste.

Gradually add milk, stirring constantly.
warm over medium heat just
until is starts to boil and thicken.
 Add mixture to Cheddar cheese and
stir until smooth.
 Pour in macaroni, top with extra grated cheese and
bake uncovered in a 350 degree oven for 30 minutes.

Honey Baked Chicken

1 (3 pound) whole chicken,
cut into pieces
1/2 cup butter, melted
1/2 cup honey
1/4 cup prepared mustard
1 teaspoon salt
1 teaspoon curry powder

oven to 350 degrees. Place chicken pieces in a shallow baking pan, skin side
up. Combine the melted butter or margarine, honey, mustard, salt and curry
powder and pour the mixture over the chicken.
 Bake in the preheated oven for 1
1/4 hours (75 minutes), basting every 15 minutes with pan drippings, until the
chicken is nicely browned and tender and the juices run clear.

Mouse's Macaroni and Cheese

1 1/2 cups uncooked elbow
/4 cup butter
2 tablespoons all-purpose
1 teaspoon mustard powder
1 teaspoon ground black
2 cups milk
8 ounces American cheese,
8 ounces processed cheese
food (eg. Velveeta), cubed
1/4 cup seasoned dry
bread crumbs

Preheat oven to 400 degrees. Butter a 1 1/2 quart
casserole dish. Bring a saucepan of lightly salted water to a boil.
macaroni, and cook until not quite done, about 6 minutes. Drain.
 In a separate
saucepan, melt the butter over medium heat.
Blend in the flour, mustard powder,
and pepper until smooth. Slowly stir in the milk, beating out any lumps.
the American and processed cheeses, and stir constantly until the sauce is thick and smooth.
 Drain noodles, and stir them into the cheese sauce.
the mixture to the prepared casserole dish. Sprinkle bread crumbs over the top.

Cover the dish, and bake for 20 to 25 minutes, or until sauce is thick and  bubbly.

Tomato Hamburger Soup

46 oz. can V8 juice

2 (16 oz.) pkgs. frozen mixed vegetables

1 lb. ground beef, cooked and drained

1 can cream of mushroom soup

2 tsp. dried minced onion

Salt and pepper, to taste

In a 5-quart slow cooker, combine the first 5 ingredients; mix well.
Cover and cook on high for 4 hours or until heated through. Season with salt and pepper.
 Yield: 12 servings (3 quarts).

Monday, October 21, 2013



1 Duncan Hines Red Velvet cake mix
3/4 cup butter, after melted
1 egg
1/2 cup water
1 cup semi-sweet chocolate chips

Preheat oven to 325 degrees.
Mix first 5 ingredients & pour into 9 x 12 glass baking dish.

4 ounces of cream cheese, softened
1 egg
3 tablespoons sugar
1/4 teaspoon vanilla

Pour this over & across the brownie mix. Take a knife & swirl through mix making a marbled design. 
Bake for 40 to 45 minutes or until toothpick in center comes out clean. Cool completely.

1 Duncan Hines Red Velvet cake mix
3/4 cup butter, after melted
1 egg
1/2 cup water
1 cup semi-sweet chocolate chips

Preheat oven to 325 degrees.
Mix first 5 ingredients & pour into 9 x 12 glass baking dish.

4 ounces of cream cheese, softened
1 egg
3 tablespoons sugar
1/4 teaspoon vanilla

Pour this over & across the brownie mix. Take a knife & swirl through mix making a marbled design.

Bake for 40 to 45 minutes or until toothpick in center comes out clean. Cool completely.

Chili Beef Noodle Skillet

This was so easy and had great flavor. I will make it often.

1 package (8 ounces) egg noodles
2 pounds ground beef
1 medium onion, chopped
1/4 cup chopped celery
2 garlic cloves, minced
1 can (28 ounces) diced tomatoes, undrained
1 tablespoon chili powder
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese

Cook noodles according to package directions.
 Meanwhile, in a large
skillet, cook the beef, onion, celery and garlic over medium heat until meat is no longer pink and vegetables are tender; drain.
 Add the tomatoes, chili powder, salt and pepper. Cook and stir for 2 minutes or until heatedthrough.
  Drain noodles; stir into beef mixture  and heat through.
 Remove  from the heat. Sprinkle with cheese; cover and let stand for 5 minutes or until cheese is melted.
Yield: 8 servings.

Salisbury Steak

1 ½ lbs ground beef
1 cup chopped onion
½ cup cooked rice
... ¼ tsp black pepper
1 egg
1 ¾ cups sliced fresh mushrooms
2 Tbsp Worcestershire sauce
½ tsp salt
3 cups beef broth
3 Tbsp water
2 Tbsp cornstarch

Combine ground beef, onions, rice, black pepper and egg; divide into six equal portions. Shape each into a 1 inch thick patty. Coat a skillet with cooking oil and cook patties for 5 minutes on each side. Remove from skillet; keep warm.

Add mushrooms to the skillet and cook for three minutes. Add Worcestershire sauce, salt and beef broth; cook for another ten minutes.

Return patties to the skillet, cover and simmer for 15 minutes. Remove the patties to a platter; keep warm. Combine water and cornstarch; add to broth mixture, stirring well. Bring to a boil then cook ONE minute more. Serve over patties.

Old Fashioned Lemon Meringue Pie!

As I have said before, I think meringue pies intimidate people and for good reason.  The meringue part can be tricky.  However, with a few key tips,you can make a beautiful meringue pie and really impress everyone!  I got these tips from my mother, who has probably made more meringue in her  life than most of us will ever need to see or will want to.    My favorite meringue pie is chocolate, but my second favorite is this lemon pie.  It just has the freshest lemony taste to it and is the perfect ending to a meal!   You will be surprised how easy it is also.   Here is all you will need to make this:
1  9 inch pie shell, baked
1 1/2 cups sugar
1/3 cups cornstarch
1  1/2 cups water
3 egg yolks slightly beaten
2 tsp. zested lemon peel
1/2 cup lemon juice
2 Tbs. butter
2 drops yellow food coloring
3 egg whites (eggs should be left out a couple of hours at room temperature)
1 tsp. baking powder
4 Tbs. sugar
1 tsp. corn starch
1 tsp. vanilla your pie shell in a preheated  400 degree oven just until it is lightly browned, about 13 minutes.  You can make your own crust or use a froze or refrigerated crust.   To make the filling mix the sugar, cornstarch and water in a saucepan.  Stir in lemon juice and zest and bring up to a boil.  Add 1/2 cup of hot mixture to beaten egg yolk to temper them.  Add eggs to pan and cook until thick, about 1 minute.  Stir in the butter. Remove from heat and add a couple of drops of yellow food coloring.   Pour into your baked pie shell., to make the meringue. This is where you have to pay close attention.  The egg whites should be placed in a CLEAN glass or metal mixing bowl.  Everything that touches the meringue, mixer, bowl has to be clean and dry.  I realize you  always cook with clean items, but if any residue at all of oil or anything is on these items it will cause your meringue to fall.  Add 1 tsp. of baking powder to the egg whites and start to beat the whites with an electric mixer on high. Gradually add in 4 Tbs. of sugar, continuing to beat. When stiff peaks start to form (this takes some time) add in 1 tsp. of corn starch and 1 tsp. of vanilla. Don't go too heavy on the vanilla or it will change the color of your meringue or use the colorless. is what the meringue look like when it's ready.  It sort of stands up in stiff peaks. spread the meringue over the top of the pie.  Make sure to seal the meringue all the way around to the edge of the crust.  If you don't do this and it gaps, the meringue will pull away from the sides of the pie and will sink and not stand up tall.
Place in the preheated 400 degree oven for about 12-14 minutes or just until lightly browned.  Watch it carefully!  Voila, a beautiful lemon meringue pie!
COOKING TIPS:  To recap the important tips to a successful meringue pie, 1) your eggs should be taken out of the fridge a few hours ahead of time and let come to room temperature, 2)  make sure the bowl and your mixer beaters are extremely clean and dry when you are making meringue, and 3)  seal the meringue all the way around to the edges of your crust.

Sunday, October 20, 2013


2 pounds lean beef chuck, trimmed and cut into 1 inch cubes
1/3 cup dried bread crumbs
1 teaspoon salt
1/8 teaspoon ground black pepper
1 yellow onion
3 carrots, cut into thick strips
4 stalks celery, chopped
1 teaspoon dried basil
1/3 cup quick-cooking tapioca
1 (4. 5 ounce) can sliced mushrooms
1 teaspoon soy sauce
2 (10. 75 ounce) cans condensed tomato soup
1 cup beef broth

Combine bread crumbs with salt and pepper and toss with beef.
 Place coated beef cubes into a slow cooker and add onion, carrots, celery,basil, tapioca, mushrooms, soy sauce, tomato soup and broth.
 Stirwell, cover and cook on low for 10 to 12 hours, or on high for 3 to 5 hours.


Makes 4 servings 

1 tablespoon vegetable oil 
3/4 pound pork tenderloin, cut into 1/8-inch strips 
2 packages (3 ounces each) pork-flavor ramen noodle soup mix 
1 1/2 cups water 
1 tablespoon chopped fresh parsley or 2 teaspoons parsley flakes 
1 tablespoon soy sauce 
1 cup broccoli flowerets 
1 medium red bell pepper, cut into 3/4-inch pieces 

4 medium green onions, cut into 1-inch pieces 

Heat oil in 12-inch skillet over medium-high heat. Add pork; stir-fry about 5 minutes or until pork is slightly pink. 

Gently break apart blocks of noodles.
Stir noodles, contents of seasoning packets and remaining ingredients into pork.
 Heat to boiling. Boil 3 to 4 minutes, stirring occasionally, until noodles are completely softened.

Pepperoni Casserole:

so many different versions of this,so delicious

1 (16 ounce) package uncooked rotini pasta

1 lb ground Italian sausage

... 1 (24 ounce) jar pasta sauce

1 (16 ounce) container cottage cheese

1 (2 1/4 ounce) can sliced black olives, drained (optional)

1 (4 ounce) can mushrooms, drained

12 ounces shredded mozzarella cheese

2 (3 ounce) packages sliced pepperoni

Preheat oven to 350 degrees. Lightly grease a 9X13 casserole dish.

Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.

In a skillet over medium heat, cook the sausage until evenly brown, drain grease.
 Mix in the cooked pasta and pasta sauce.
Pour into prepared casserole dish.

In a bowl, mix the cottage cheese, olives, mushrooms and mozzarella cheese.

Spoon the cheese mixture over the sausage and pasta mixture. Top with pepperoni slices.

Bake 25 minutes in the preheated oven, until bubbly and lightly browned.


1 package regular Oreo cookies (Not Double Stuff) - about 36 cookies

6 Tablespoon butter, melted

1- 8 ounce package cream cheese, softened

1/4 cup sugar

2 Tablespoons cold milk

1- 12 ounce tub Cool Whip, divided

2 - 3.9 ounce packages Chocolate Instant Pudding.

3 1/4 cups cold milk

1 and 1/2 cups mini chocolate chips

Begin by crushing 36 Oreo cookies.
I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin.
 When the Oreos have turned into fine crumbs, you are done.
Transfer the Oreo crumbs to a large bowl.
Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs.
When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish.
Press the crumbs into the bottom of the pan.
 Place the pan in the refrigerator while you work on the additional layers.

Mix the cream cheese with a mixer until light and fluffy.
 Add in 2 Tablespoons of milk, and sugar, and mix well.
 Stir in 1 and 1/4 cups Cool Whip.
 Spread this mixture over the crust.

In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken.
 Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.

Spread the remaining Cool Whip over the top.
 Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

Snickers Fudge


1 cup milk chocolate chips 

¼ cup creamy peanut butter 


4 tablespoons butter 

1 cup sugar 

¼ cup evaporated milk 

1 ½ cups marshmallow crème 

¼ cup creamy peanut butter 

1 teaspoon vanilla extract 

1 cup salted peanuts, chopped


14-oz. bag caramels, unwrapped 
¼ cup evaporated milk 


1 cup milk chocolate chips 

¼ cup creamy peanut butter

Spray a 9x13" glass pan with cooking spray and set aside. 

FIRST LAYER: In a small bowl, combine chocolate chips and peanut butter.
 Heat in the microwave in 30 seconds and stir.
 Microwave again for 30 seconds and stir until creamy (you may need to repeat microwaving one more time).
 Pour in an even layer into the bottom of the prepared pan. Place pan in freezer. 

SECOND LAYER: In a medium saucepan, melt the butter over medium heat. Stir in the sugar and evaporated milk and bring to a boil.
 Cook, stirring constantly, for 3 minutes. 
Remove from heat and immediately stir in marshmallow crème, peanut butter and vanilla. 

Add peanuts and stir until incorporated.
Pour mixture over the chocolate layer from the 
freezer and spread evenly. Place back in freezer. 

THIRD LAYER: Add the caramels and evaporated milk to a small saucepan.
 Cook over medium-low heat, stirring constantly, until caramel is melted and smooth (I have heard that you can also do this in the microwave, but I have never tried it).
Remove pan from freezer and pour caramel over the second layer.
 Place back in freezer. 

FOURTH LAYER: In a small bowl, combine chocolate chips and peanut butter. Repeat microwaving intervals used for the first layer.
 Stir until creamy and pour in an even layer onto the top. 

Refrigerate for at least 1 hour and cut into squares when ready to serve (they are super rich, so cut them small!
I cut about 24 pieces and they were a good size!). Keep refrigerated.

Makes about 24 servings (but it really depends on how big/small you cut your pieces).

Baked Brown Rice



a.. 1 1/2 cups brown rice, medium or short grain

b.. 2 1/2 cups water

c.. 1 tablespoon unsalted butter

d.. 1 teaspoon kosher salt

Preheat the oven to 375 degrees F.

Place the rice into an 8-inch square glass baking dish.

Bring the water, butter, and salt just to a boil in a kettle or covered saucepan.

 Once the water boils,pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil.

 Bake on the middle rack of the oven for 1 hour.

After 1 hour, remove cover and fluff the rice with a fork.  Serve immediately.

Buttery Orange Pound Cake--

This Buttery Orange Pound Cake is so good and makes a great dessert anytime.
1 cup butter or margarine or two sticks or 16 tablespoons, softened
1 cup sugar
3 eggs
1 cup milk (I use 2%)
2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
2 tablespoons orange zest
1/3 cup orange juice
Cream butter and sugar with mixer;  add eggs and continue mixing.
Mix in the milk.  Turn mixer to low before adding flour mixture.
  Whisk together flour, salt and baking powder and add to liquids.
 Add the orange zest and orange juice. 
 Spray a 9 x 5 loaf pan generously.  Pour in batter. 
Tap pan on counter top to release any air bubbles.
Bake in preheated 325 degree oven for 1 hour and about 20 minutes testing for doneness.
  Let cool and remove from pan.  Add orange glaze.
Orange Glaze
1/4 to 1/2 cup orange juice
1 1/2 cups powdered sugar
Whisk together until consistency you want to pour over cake.
 (You can poke holes in cake and let glaze seep into the cake). 
Note:  Can sprinkle nuts on top if so desired.