Sunday, January 22, 2017


1 can (16-oz) lemon pie filling
1 pkg (4-serving size) instant coconut cream pudding mix
1 cup sour cream
3/4 cup milk
1 graham cracker pie crust
1/4 cup flaked coconut
Whipped cream

Preheat oven to 325 degrees.

In a mixer bowl, beat the pie filling pudding mix, sour cream and milk at medium speed 3 to 4 minutes until smooth. Pour into the graham cracker crust. Refrigerate for 15 minutes.

Spread coconut on a baking sheet and bake at 325 degrees 8 to 10 minutes or until golden brown; cool.

Cover top of pie with the coconut and garnish as desired with the whipped cream.

Friday, January 20, 2017


1/2 cup firmly packed brown sugar
1/2 cup dark corn syrup
2 eggs
1 tsp vanilla extract
1/2 tsp ground cinnamon
1 pkg (6-oz) semisweet chocolate morsels
1 cup chopped walnuts
1/2 cup quick oats, uncooked
1/2 cup raisins
1 tbsp grated orange rind
1 9-inch unbaked deep dish pie shell

Preheat oven to 350 degrees.

In a large bowl, combine the sugar, corn syrup, eggs, vanilla, and cinnamon; beat well. Stir in the chocolate morsels, nuts, oats, raisins, and orange rind. Pour into the unbaked pie shell.

Bake at 350 degrees 35-40 minutes.

Serve this pie warm.

Note: File Photo

Wednesday, January 18, 2017


2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 pkg (12-oz) butterscotch morsels, divided
3/4 cup butter, softened
2 cans (8-oz each) sliced pineapple, drained; reserve 3/4 cup juice
8 maraschino cherries
1 cup sugar
2 eggs

Preheat oven to 350 degrees.

In a small bowl, combine the flour, baking powder and salt; set aside.

In a 10-inch iron skillet, over low heat, combine 1 cup of the butterscotch morsels and 1/4 cup of the butter. Stir until the morsels melted and the mixture is smooth. Remove from the heat.

Arrange the pineapple and maraschino cherries in the skillet, placing a cherry inside the center of each of the pineapple slices.

In a large bowl, combine the sugar, remaining 1/2 cup butter and the eggs; beat until creamy. Gradually add the flour mixture alternately with the 3/4 cup of pineapple juice.

Stir the remaining butterscotch morsels into the batter. Pour gently over the pineapple slices.

Bake at 350 degrees 35 to 40 minutes. Remove from oven and immediately invert onto a serving plate.

Tuesday, January 17, 2017


1 pkg (12-oz) semi-sweet chocolate morsels
2 1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 cup butter, softened
1 cup sugar
1 cup firmly packed brown sugar
2 eggs
1 pkg (12-oz) peanut butter morsels

Preheat oven to 350 degrees.
Line cookie sheets with parchment paper*; set aside.

Melt the chocolate morsels over hot, not boiling, water (or in the microwave), stirring until smooth. Remove from the heat; set aside.

In a small bowl, combine the flour, baking soda and salt; set aside.

In a large bowl, combine the butter and sugars; beat until creamy. Beat in the eggs and melted chocolate. Gradually add in the flour mixture and beat until blended. Stir in the peanut butter morsels.

Drop the cookie dough by round tablespoonfuls onto the prepared cookie sheets. Bake at 350 degrees 8 to 10 minutes. Let stand on cookie sheets 2 minutes before removing to wire racks to cool completely.

Yield: Approximately 3 dozen cookies.

*If you do not have parchment paper, bake on ungreased cookie sheets.

Saturday, January 14, 2017


4 sticks butter
3 cups granulated sugar
6 eggs
1 tsp vanilla extract
3/4 cup milk
4 cups all-purpose flour
1/2 cup cocoa powder
1 cup semisweet chocolate chips
1/3 cup shredded coconut
1/4 cup caramel sauce

Preheat oven to 300 degrees.

In a large mixing bowl, using an electric mixer, beat the butter about 3 to 4 minutes or until light and creamy. Add the sugar, beating until fully incorporated, about 2 to 3 minutes. Add eggs, vanilla, and milk; beat until combined.

Lower mixer speed to low and gradually beat in the flour. Scrape down sides of the bowl with a rubber spatula; stir in cocoa powder. Fold in the chocolate chips.

Bake at 300 degrees according to pan size as follows:

Four greased mini loaf pans - 20 to 25 minutes the top with the coconut. Bake until a wooden toothpick inserted in the centers comes out mostly clean (crumbs okay but no gooey batter). This should take about an additional 20 minutes.

One greased full-size loaf pan: Bake 40 minutes then top with coconut and bake another 30 to 35 minutes until the toothpick test above if okay.

Cool cake/s on a wire rack 15 to 20 minutes before removing from the pan/s. Drizzle with the caramel sauce before slicing to serve.

Note: File Photo

Thursday, January 12, 2017


This recipe was given to me by a friend. I believe she got it from A Warrior Wife, not sure about that. I don't do gluten-free but for those of you who do, perhaps this will be a good recipe for you. I have family members that need to eat gluten-free so posting this for family and friends who might need it.

Tuesday, January 10, 2017


1 cup butter, softened
1 cup granulated sugar
1 packed cup dark brown sugar
2 eggs
1 tsp vanilla extract
1 1/4 cups smooth peanut butter
2 cups white whole-wheat flour
1/2 cup all-purpose flour
1/8 tsp salt
2 tsp baking soda
1 (12-oz) pkg semi-sweet chocolate chips

Preheat oven to 350 degrees (325 convection oven).

In a bowl, combine the butter and both sugars; add the eggs, one at a time, blend until light and fluffy. Add the vanilla extract and peanut butter; mix to combine.

In another bowl, sift the flour, salt and baking soda together; mix into the peanut butter mixture. Fold in the chocolate chips.

Roll into 1 1/2-inch balls. Place on cookie sheets 2-inches apart.

Bake at 350 degrees 8 to 10 minutes (8 minutes convection) or until cookies are slightly cracked on top but not dry.

Store in an airtight container.

Yield: 3 dozen

Note: This is a file photo.

Sunday, January 8, 2017


2 1/4 cups graham cracker crumbs (about 36 squares)
1/3 cup sugar
1/2 cup butter or margarine*, melted

20-oz cream cheese, softened
3/4 cup sugar
1 cup (8-oz) sour cream
3 tbsp all-purpose flour*
3 eggs
2/3 cup lime juice
1 tsp vanilla extract
1 drop green food coloring, optional
Whipped cream and lime slices

In a bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 1-inch up sides of a greased 10-inch springform pan.

Bake at 375 degrees for 8 minutes. Cool.

To make filling:
In a mixing bowl, beat cream cheese and sugar until smooth. Add sour cream and flour; beat well. Beat in eggs on low speed just until combined. Stir in lime juice, vanilla and food coloring, if using, just until mixed. Pour into the crust.

Bake at 325 degrees for 50-55 minutes or until the center is almost set. Remove to a wire rack and cool for 1 hour. Refrigerate overnight. Remove sides of pan. Garnish with the whipped cream and lime slices before serving.

Yield: 12-14 servings.

*Personal note - This is an old TOH recipe so I did not change the ingredients. However, I never advocate using margarine. Butter is a natural product while margarine is made of other products. The body is made to digest natural products. Also, I never use all-purpose or white flour. The grain is mostly processed out. I recommend white whole-wheat flour to replace all-purpose in your kitchen. This is my personal opinion based on health issues I have overcome through a better diet. Feel free to do as you please.

Note: TOH photo

Saturday, January 7, 2017


3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1 pkg (12-oz) semi-sweet chocolate morsels
1 jar (7-oz) marshmallow cream
1 cup macadamia nuts
2 tbsp orange flavored liqueur

Line a 13 x 9-inch pan with foil, leaving foil extended on ends to use as handles later.

In a heavy saucepan, combine the sugar, butter and milk; bring to a full rolling boil over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove pan from the heat.

Add the chocolate morsels to the pan and stir until they are melted and mixture is smooth. Add the marshmallow cream, nuts, and orange liqueur. Beat the mixture until well blended.

Pour candy into the prepared pan and chill until firm. Lift foil from pan and set on a flat surface to cut candy into squares.

Yield: Approximately 2 1/2 pounds

Note: File Photo

Friday, January 6, 2017


20 Oreo Double Stuffed Cookies, separated with chocolate in large ziptop baggie and white in small bowl
2 tbsp butter
8-oz white chocolate chips
1 box (5.2 oz) French vanilla instant pudding mix
2 cups cold milk
2 cups whipping cream
2 tsp vanilla extract
1/2 cup granulated sugar
4 bananas
2 oz milk chocolate candy bar

Crush the chocolate cookies in the plastic bag using a rolling pin; crush fine.

Combine the white Oreo stuffing with the butter in microwave-safe bowl and microwave 30 seconds; blend with the crushed crumbs and press mixture onto the bottom and up sides of a 9-inch deep dish pie plate.

Melt the chips and spread a thin layer over the crust making a thicker edge above the rim. Place in the freezer 5 minutes.

Blend the pudding mix and milk using a wire whisk; mix well until it starts to thicken.

Beat the whipping cream in a chilled bowl on high with electric mixer until if forms stiff peaks. Fold in the vanilla extract and the sugar; blend until creamy. Fold 2 cups of the whipped cream into the pudding mixture; mix well.

Slice bananas over the bottom of the pie crust chocolate layer. Fill the pie with the pudding mixture and top with the remaining whipped cream. Grate the chocolate bar over the whipped cream for garnish.

Refrigerate until chilled through before cutting to serve.

Note: Leftovers should be refrigerated.