Wednesday, April 16, 2014


I am not patient enough for this but when I saw this I knew some of you would be interested. This is from an email I got from Taste of Home.

1/4 cup butter, softened
1 jar (7-oz) marshmallow creme
1 tsp vanilla extract
3 cups + 1 tbsp confectioners' sugar, divided
3 to 4 drops yellow food coloring, optional
2 cups (12-oz) white baking chips or semisweet chocolate chips
2 tbsp shortening
Icing of your choice
Assorted decorative candies

  1. In a large bowl, beat the butter, marshmallow creme and vanilla until smooth. Gradually beat in 3 cups confectioners' sugar. Place 1/4 cup butter mixture in a bowl; add yellow food coloring if desired and mix well. Shape into 24 small balls; cover and chill for 30 minutes. Wrap plain mixture in plastic wrap; chill for 30 minutes.
  2. Dust work surface with remaining confectioners' sugar. Divide plain dough into 24 pieces. Wrap one piece of plain dough around each yellow ball and form into an egg shape. Place on a waxed paper-lined baking sheet; cover with plastic wrap. Freeze for 15 minutes or until firm.
  3. In a microwave, melt chips and shortening; stir until smooth. Dip eggs in mixture; allow excess to drip off. Return eggs to waxed paper. Refrigerate for 30 minutes or until set. Decorate with icing and decorating candies as desired. Store in an airtight container in the refrigerator. Yield: 2 dozen.

Wednesday, April 9, 2014


1 pkg (8-oz) cream cheese, softened
3 cups cold milk
2 pkg (4-serving size each) vanilla instant pudding mix
35 square shortbread cookies, coarsely crushed, divided
5 bananas, sliced
1 1/2 cups thawed frozen whipped topping

Beat the cream cheese in large mixer bowl with mixer on medium speed; beat until creamy. Gradually beat in 1 cup of the milk, mixing well after each addition.

Gradually beat in the remaining milk alternately with the pudding mixes; beat on low speed 2 minutes.

Reserve 1/4 cup of the cookie crumbs; spread remaining crumbs over bottom of a 9 x 13-inch dish. Cover crumbs with layers of bananas, pudding, and top with whipped topping.

Sprinkle the reserved cookie crumbs over the top.

Refrigerate for 3 hours before serving.

Tuesday, April 8, 2014


3 1/2 cups unsweetened raspberries
1 cup water
2 tbsp lemon juice
1 1/4 cups sugar
1/3 cup cornstarch

In a large saucepan, cook the raspberries and water over medium heat for 5 minutes; add lemon juice. Combine the sugar and cornstarch; stir into the raspberry mixture. Bring mixture to a boil; cook, stirring, 2 minutes or until thickened. Remove from heat to cool.

Preheat oven to 350 degrees.
Grease a 9 x 13-inch baking pan; set aside.

2 cups white whole-wheat flour
1 cup all-purpose flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
1 cup cold butter, cut up
2 large eggs, lightly beaten
1 cup sour cream
1 tsp vanilla extract

In a large mixing bowl, combine the flours, sugar, baking powder, and baking soda. Cut in the butter until the mixture resembles coarse crumbs. Stir in the eggs, sour cream, and vanilla to form a stiff batter. Spread half the batter into the prepared baking pan. Spread the raspberry mixture over the batter and top with the remaining batter.

1/4 cup all-purpose flour
1/4 cup white whole-wheat flour
1/2 cup sugar
1/4 cup butter, softened
1/2 cup chopped pecans

Combine topping ingredients and sprinkle over the top of the batter. Bake at 350 degrees 40 - 45 minutes or until golden brown.

1/2 cup powdered sugar
2 tsp milk
1/2 tsp vanilla extract

Combine glaze ingredients and drizzle over the warm cake.

Note: This is my version of a TOH recipe.

Wednesday, April 2, 2014


This recipe is one I got a couple of years ago from a Cooking Light magazine.

2/3 cup sugar
1/2 cup fresh lemon juice
1/4 cup fresh orange juice
1/8 tsp salt
6 large egg yolks
3 tbsp butter, cut up
2 tsp grated lemon rind
1 1/2 cups blueberries
1 1/2 cups raspberries
8 tsp graham cracker crumbs

In a small heavy saucepan over medium heat,  combine sugar, juices, salt, and egg yolks. Heat to 180 degrees or until thick, this will take about 6 minutes; stir constantly with a whisk. Remove immediately from the heat.

Add the butter and lemon rind to the egg mixture stirring until the butter is completely melted. Place curd in a medium bowl. Cover the surface with plastic wrap and cool completely.

Spoon 2 tablespoons of curd into each of 8 small, clear cups. Top each with 1 1/2 tablespoons blueberries and 1 1/2 tablespoons raspberries. Repeat layers of curd and berries. Top each with 1 teaspoonful of the graham cracker crumbs.

Yield: 8 servings
Per serving: 174 calories

Monday, March 31, 2014


  • I am always looking for new recipes for my 9-year-old granddaughter to try. She has been baking with cake mix for years and has started moving into more complicated recipes in the last couple of years. This sounds perfect for her to try.

  • 1 Duncan Hines Pineapple Supreme cake mix
  • 1 pkg. (3.9 oz.) Coconut Cream Instant Pudding
  • 1 (8 oz.) can of crushed pineapple, drained
  • 1 pkg. (8 oz.) tub of Pineapple Spreadable Cream Cheese
  • 1/2 cup (1 stick) butter or margarine, softened
  • 1 pkg. (16 oz.) powdered sugar (about 4 cups)
  • 1 cup thawed Whipped Topping
  • toasted coconut for topping (if desired)

  • Prepare cake batter according to package and blend dry pudding mix into batter. Fold in pineapple. Spooning batter into prepared muffin cups. Bake as directed on package for 24 cupcakes. Cool.
  • Meanwhile, beat cream cheese and butter in large bowl with mixer until well blended. Gradually beat in sugar. Whisk in whipped topping. Spoon frosting into small freezer-weight resealable plastic bag; seal bag (or use a cake decorating bag with tip). Cut small corner off bottom of bag and insert tip.
  • Frost cupcakes with frosting. Sprinkle with toasted coconut.


    In Spring it seems our thoughts and tastes often turn to strawberries. My friend LaVonne Lea Rey posted this recipe to her facebook page and I thought many of you would like this recipe. Enjoy!

    Simply Delicious Strawberry Cake

    12-16 Servings
    Prep: 25 min.
    Bake: 25 min. + cooling
    • 1 package white cake mix (regular size)
    • 1 package (3 ounces) strawberry gelatin
    • 1 cup water
    • 1/2 cup canola oil
    • 4 egg whites
    • 1/2 cup mashed unsweetened strawberries
    • 1 cup heavy cream,
    • 1 cup confectioners sugar
    • 2 cups fresh strawberries, sliced or halved.
    1. In a large bowl, combine the dry cake mix, gelatin powder, water and
    2. Beat on low speed for 1 minute or until moistened; beat on
      medium for 4 minutes.
    3. In a small bowl with clean beaters, beat egg whites on high speed
      until stiff peaks form. Fold egg whites and mash strawberries into
      cake batter.
    4. Pour into two greased and floured 8-in. round baking pans. Bake at
      350° for 25-30 minutes or until a toothpick comes out clean.
      Cool for 10 minutes before removing from pans to wire racks to cool
    5. To prepare frosting, beat cream and sugar until stiff peaks form.
      Place first cake layer on serving tray, top with a layer of whipped cream and strawberries, place second cake layer on top and top with remaining whipped cream and strawberries.

    Saturday, March 29, 2014


    1 deep dish pastry shell, baked
    1 1/2 cups packed brown sugar
    1/4 cup all-purpose flour
    1/8 tsp salt
    3 egg yolks, beaten
    1 1/2 cups milk
    2 tbsp butter
    1 tsp vanilla extract

    3 egg whites
    1/4 tsp cream of tartar
    6 tbsp sugar

    In a heavy, medium saucepan stir together the brown sugar, flour, and salt. Add egg yolks and milk. Cook while stirring with a wire whisk till thickened and bubbly. (Mixture may appear curdled. Stir briskly while cooking and mixture will become smooth.) Cook and stir 2 minutes more. Remove from heat. Stir in margarine or butter and vanilla. Pour hot filling into baked pastry shell.

    In a mixing bowl beat egg whites and cream of tartar with an electric mixer on medium speed about 1 minute, or till soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high speed about 4 minutes more, or till mixture forms stiff, glossy peaks (tips stand straight) and sugar completely dissolves. Immediately spread meringue over hot filling, spreading to edge of pastry to seal and prevent shrinkage.

    Bake pie in a preheated 350 degrees oven for 15 minutes. Cool on a rack for 1 hour. Chill 3-6 hours before serving. Store in the refrigerator.

    Recipe courtesy of:
    Get Cooking:

    Friday, March 28, 2014


    Love this recipe from a recent Taste of Home contest.

    1 cup all-purpose flour
    1/3 cup packed brown sugar
    1/4 cup finely chopped pecans
    6 tbsp cold butter, cubed

    Preheat oven to 325 degrees.
    Place a greased 9-inch springform pan on a double layer of heavy-duty aluminum foil (about 18-inches square). Wrap foil tightly around the pan.

    In a bowl, combine the flour, brown sugar, and pecans; cut in the butter until crumbly. Press onto the bottom of the prepared pan. Place the pan on a baking sheet and bake at 325 degrees 12 to 15 minutes or until set. Remove to a wire rack to cool.

    4 pkgs (8-oz each) cream cheese, softened
    1 cup sugar
    1/3 cup packed brown sugar
    1/4 cup + 1 tsp all-purpose flour, divided
    2 tbsp heavy whipping cream
    1 1/2 tsp vanilla extract
    4 eggs, lightly beaten
    1/2 cup milk chocolate chips, melted and cooled
    1/4 cup caramel ice cream topping
    1/3 cup chopped pecans

    In a large bowl, beat cream cheese and both sugars until smooth. Beat in 1/4 cup of the flour, whipping cream, and vanilla extract. Add eggs and beat on low speed just until blended. Remove 1 cup of the batter to a small bowl and stir in the melted chocolate; spread over the cooled crust.

    In another small bowl, mix the caramel topping with the 1 teaspoon of remaining flour; stir in the pecans. Drop by tablespoonfuls over the chocolate batter. Top with the remaining batter.

    Place the springform pan in a large baking pan and pour 1-inch of hot water into the baking pan. Bake at 325 degrees for 1 1/4 to 1 1/2 hours until the center is just set and the top appears dull. Remove the springform pan from the water bath then remove the foil. Cool cake on a wire rack for 10 minutes. Run a thin knife around the sides of the pan to loosen cake. Allow to cool on a wire rack for another hour.

    Refrigerate overnight.

    1/2 cup milk chocolate chips
    1/4 cup heavy whipping cream
    2 tablespoons chopped pecans
    Additional caramel ice cream topping, if desired

    Place chips in a small heat-proof bowl. In a small saucepan, bring the whipping cream just to a boil. Pour the hot cream over the chips and whisk until smooth. Cool slightly, stirring occasionally. Remove sides of the pan.

    Spread the ganache over top of cheesecake and sprinkle with the chopped pecans. Refrigerate until set.

    If desired, drizzle with additional caramel topping before cutting to serve.


    1 cup whole milk
    3 eggs
    1/2 cup canola oil
    3 tsp vanilla extract
    2 cups + 2 tbsp all-purpose flour
    2 cups sugar
    3/4 cup baking cocoa
    1 1/2 tsp baking powder
    3/4 tsp baking soda
    3/4 tsp salt
    2 cans (14 1/2-oz each) pitted dark cherries
    1 cup sugar
    1/4 cup cornstarch
    3 tbsp cherry brandy OR 2 tsp vanilla extract
    3 cups heavy whipping cream
    1/3 cup confectioners' sugar

    Preheat oven to 350 degrees.
    Line the bottoms of 2 greased 9-inch cake pans with paper; grease paper and set aside.

    In large mixer, bowl beat the milk, eggs, oil, and vanilla until well combined.

    In another bowl, whisk the flour, sugar, cocoa, baking powder, baking soda, and salt together; gradually beat into the milk mixture.

    Transfer the batter evenly into the prepared baking pans. Bake at 350 degrees 30-35 minutes until a wooden toothpick inserted in the centers comes out clean. Allow to cool in pans 10 minutes then remove to wire racks, peel off paper and allow cakes to cool completely.

    Meanwhile, make the filling. Drain the juice from the cherries, reserving 1/2 cup juice.

    In a small saucepan whisk the sugar, cornstarch, and reserved juice; add the cherries. Cook, stirring, over low heat until bubbly - about 10-12 minutes. Remove from the heat and stir in the brandy or vanilla extract.

    To make the whipped cream, beat the cream until it starts to thicken. Add the confectioners' sugar and beat until stiff peaks form.

    To assemble cake:
    Using a long serrated knife, cut each cake in half horizontally. Place one layer on a cake plate and top with 1 1/2 cups of the whipped cream. Spread 3/4 cup filling to within 1/2-inch of the edge. Repeat procedure twice. Top with the remaining cake layer and frost sides and top with the remaining whipped cream. Top with the remaining filling.

    Keep cake refrigerated until serving time and refrigerate any leftovers.

    Friday, March 21, 2014


  • (9-inch) baked pie crust*
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1/2 cups half-and-half
  • 1/2 cup (1 stick) butter
  • 1/4 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  •  Ground cinnamon for sprinkling

  • Preheat oven to 325 degrees F.
  • In a medium saucepan, combine sugar, cornstarch, and salt. Whisk in the half-and-half and cook over medium heat until mixture is thickened and bubbly, stirring occasionally.
  • Remove from heat, add butter, brown sugar, and vanilla and stir until butter is melted. Pour into baked pie shell and sprinkle lightly with cinnamon.
  • Bake 35 minutes; center of pie will not be set. Cool pie 1 hour, then refrigerate 6 to 8 hours, or until ready to serve. Pie will set upon chilling. Cover for longer storage.

  • This is another of my old Mr. Food recipes. I have collected his recipes for years since one of my daughters met him many years ago.