Thursday, January 18, 2018


1 pkg (6 serving size)vanilla flavor instant pudding mix
1 can (8-oz) crushed pineapple in its own juice
2 cups sour cream
1 tbsp granulated sugar
1 baked 9-inch pie shell, cooled
whipped cream for garnish, if desired
maraschino cherries for garnish, if desired

In a deep, narrow-bottomed bowl combine the pudding mix, pineapple including juice, sour cream, and sugar. Beat at the lowest speed of electric mixer for only 1 minute to blend. Pour the mixture into the prepared pie shell and chill for around 3 hours.
Before serving, garnish each piece with whipped cream and a maraschino cherry or pineapple wedge, if desired.

Note: This is a file photo.

Wednesday, January 17, 2018


1 box (2-layer size white cake mix
1 pkg (3-oz) strawberry gelatin
1/2 cup boiling water
1/2 cup fresh strawberries, halved
4 eggs
1 cup canola oil

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

Dissolve the gelatin in the boiling water, stirring until completely dissolved. In mixer bowl, pour the gelatin mixture over the dry cake mix. Add the eggs, oil, and strawberries; blend until completely moistened and mixed. Pour the batter into the prepared pan and bake at 350 degrees until the cake springs back when touched lightly by fingertips.

You can frost with your favorite frosting or top each piece with a bit of whipped cream. A fresh strawberry for garnish is a nice touch.

 This is a file photo.

Tuesday, January 16, 2018


This cake is great for a breakfast or brunch cake.

Cake Ingredients:
2/3 cup granulated sugar
1/2 cup butter, softened
2 tsp grated lemon rind
1 large egg
1 1/2 cups all-purpose flour
2 tbsp poppy seeds
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sour cream

Filling Ingredients:
2 cups fresh blueberries OR frozen blueberries, thawed and drained on paper towels
1/3 cup granulated sugar
2 tsp all-purpose flour
1/4 tsp nutmeg

Glaze Ingredients:
1/3 cup powdered milk
1 to 2 tsp milk

Preheat oven to 350 degrees.
Grease and lightly flour the bottom and sides of a springform pan - 9 or 10-inches; set aside.

To make cake: In a large mixer bowl, beat the sugar and butter together until light and fluffy. Add the lemon peel and egg; beat 2 minutes at medium speed of electric mixer.

In a medium bowl, combine the flour, poppy seeds, baking soda, and salt; add to the creamed mixture alternately with the sour cream.

Spread the batter evenly over the bottom and 1-inch up the sides of the prepared pan. Be sure he batter on the sides is 1/4-inch thick.

To make filling: In a medium bowl, combine the blueberries, sugar, flour, and nutmeg; spoon over the batter. Bake at 350 degrees for 45 to 55 minutes or until the crust is golden brown. Cool slightly before removing the sides of the pan.

To make glaze: In a small bowl, combine the powdered sugar with enough milk to make a drizzle consistency. Drizzle over the cake. Serve the cake while warm or at room temperature.

Note: This is a file photo.

Monday, January 15, 2018


3/4 cup shortening
1 cup sugar
1/4 cup molasses
1 egg
2 cups flour
2 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
sugar for rolling

Preheat oven to 350 degrees.

Cream the shortening, sugar, molasses, and egg together well.

Sift the flour, baking soda, cinnamon, and salt together; add to the creamed mixture and blend well.

Roll the dough, about a tablespoon at a time, into balls and roll the balls in the sugar. Bake at 350 degrees for 10 minutes or until lightly browned.

 Note: File Photo

Sunday, January 14, 2018


Apple Filling:
4 large Granny Smith or Jonathan apples
2 tbsp firmly packed brown sugar
1 tsp cinnamon

Crumb Topping:
1/3 cup all-purpose flour
1/3 cup whole-wheat flour
1/3 cup rolled oats
3 tbsp granulated sugar
1 stick butter

Preheat oven to 425 degrees.
Spray a 2-quart baking dish with nonstick cooking spray.

Peel, core, and slice the apples; layer in the prepared baking dish. Sprinkle the brown sugar and cinnamon over the apples. Make the topping and sprinkle over the apples.

To make the topping, place all the topping ingredients into a large mixing bowl and mix together well (works best when you use your hands!). Sprinkle over apples. Place in the 425 degree oven and bake 20 to 25 minutes until the apples are softened and the crumble is lightly browned. Best served warm (with a little ice cream, if desired).

Variation: You can use this same recipe to make a berry crumble by using your favorite berries. Toss a tablespoon of flour with the berries before placing in the baking dish. This keeps the crumble from becoming soggy.

NOTE TO DIABETICS: You can make this a diabetic dish by replacing the 2 tablespoons brown sugar with 1 1/2 tablespoons Splenda brown sugar blend and the 3 tablespoons of sugar with 3 tablespoons Splenda Granulated.

Note: File Photo

Saturday, January 13, 2018


2 cups Graham cracker crumbs
6 tbsp butter, melted
1 cup sugar, divided
4 pkgs (8-oz each) Neufchatel cream cheese, softened
1 pkg (4-serving size) peach flavored gelatin mix
2 to 3 (depending on size) fresh peaches, chopped*
1 container (8-oz) whipped topping, thawed

Mix the Graham cracker crumbs, melted butter, and 1/4 cup of the sugar well. Press the mixture onto the bottom of a 9 x 13-inch pan. Refrigerate.

In large bowl of electric mixer, beat the Neufchatel cheese and the remaining 34 cup of sugar together with mixer until well blended and smooth. Add the peach gelatin in and mix well. Gently stir in the peaches and whipped topping.

Remove crust from refrigerator and spoon the peach mixture over the crust. Cover and refrigerate at least 4 hours before cutting to serve. Cut into 16 pieces to serve. Refrigerate any leftovers.

*If fresh peaches are not available, use a 15-oz can of peaches that are drained and chopped.

 Note: File Photo

Friday, January 12, 2018


1 1/2 cups all-purpose flour
1 cup quick oats
1 cup sugar
1 tbsp baking powder
1/2 tsp salt
3/4 cup chunky peanut butter
1 egg
1 cup milk
1 tsp vanilla extract

Preheat oven to 350 degrees.
Grease a 9 x 5 x 3-inch loaf pan; set aside.

In a 2-quart bowl, combine the flour, oats, sugar, baking powder, and salt. Cut in the peanut butter until crumbly. Combine the egg, milk, and vanilla; stir into the flour mixture just until moistened.

Pour the batter into the prepared loaf pan and bake at 350 degrees for 55 minutes to an hour or until a wooden toothpick inserted near the center comes out clean. Remove from oven and cool in pan for 10 minutes. Remove from pan to a wire rack to cool completely.

Note: This is a file photo.

Thursday, January 11, 2018


1 (15.25 oz) boxed white cake mix
1 cup boiling water
1 (3 oz) box strawberry flavored Jell-o
1/2 cup cold water

1 (8 oz) tub Cool-Whip non-dairy whipped topping
1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla

1 pound strawberries, cut into triangles

Make cake as directed on the back of the box for a 9"×13″ pan.
Let the cake cool for 20 minutes and “poke” the cake with a large fork until the entire surface of the cake is covered.
Mix together the boiling water and Jell-o until the Jell-o is completely dissolved. Pour in the cold water and mix well then pour over the cake.
Cover the cake with plastic wrap and refrigerate for three hours.

Combine the Cool-Whip, cream cheese, powdered sugar, and vanilla and beat with a mixer until smooth. Spread on top of cake.
Top with strawberries and keep in the fridge until ready to serve.


Wednesday, January 10, 2018


1 (9-in) unbaked pastry shell
1 cup semisweet chocolate chips
1/4 cup butter
1 can (14-oz) sweetened condensed milk
3/4 cup biscuit baking mix
2 eggs
1 tsp vanilla extract
1/2 cup chopped walnuts
2 ripe bananas

Preheat oven to 375 degrees.

Using a fork lghtly puncture the bottom and sides of the unbaked pastry shell; bake at 375 for 10 minutes. Remove crust from oven.

In a small saucepan, over low heat, melt the butter wiwth the chocolate chips.

In a large mixer bowl, beat the melted chocolate with the the sweetened condensed milk, baking mix, eggs, and vanilla extract until smooth. Stir in the walnuts.

Slice the bananas onto the bottom of the prepared crust. Pour the chocolate mixture over the bananas. Bake for 50 to 60 minutes or until the center is set. If the edges of the crust start to get too brown, cover crust with strips of foil. Cool pie. Garnish with whipped cream, banana slices, and/or chocolate shavings, if desired.

 Note: File Photo used for reference only.

Tuesday, January 9, 2018


8 cups unpeeled apples, thinly sliced
2 tbsp granulated sugar
1 tbsp + 1 1/2 tsp lemon juice
4 tsp ground cinnamon, divided
1 1/2 cups applesauce
1 cup uncooked oats
1/2 cup firmly packed light brown sugar
1/3 cup all-purpose flour
1/3 cup evaporated milk
1/4 cup nonfat dry milk
1 cup vanilla fat-free yogurt

Preheat oven to 350 degrees.

In a large mixing bowl, toss the apple slices with the granulated sugar, lemon juice and half the cinnamon. Spray a 2-quart casserole dish with nonstick cooking spray and spoon the mixture into the dish. Spread the applesauce over the apple mixture.

In a medium mixing bowl, combine th oats, brown sugar, flour, both milks and other half of the cinnamon. Spread this mixture over the applesauce.

Bake at 350 degrees for 35 to 40 minutes or until lightly browned. Serve warm with the yogurt.

Yield: 12 servings

 This picture for reference only. It is not this exact recipe.