Monday, September 15, 2014


1/2 cup packed brown sugar
1/4 cup butter, melted
2 cans (8-oz each) pineapple tidbits in juice, drained
1/2 cup chopped pecans
12 maraschino cherries, halved
1 cup boiling water
1 pkg (3-oz) lemon-flavored gelatin
1 box (2-layer size) yellow cake mix
4 eggs
2/3 cup oil
2 tsp lemon zest

Preheat oven to 350 degrees.
Line 24 muffin cups with paper liners; set aside.

In a medium bowl, mix the brown sugar and butter together; stir in pineapple and pecans.

Place a cherry half, cut side up, in the center of each paper liner. Cover with the pineapple mixture evenly divided between the muffin cups.

In a small bowl, add the boiling water to the lemon-flavored gelatin, stir well until the gelatin is completely dissolved, about 2 minutes. Allow to cool for 10 minutes.

Meanwhile, beat the cake mix, eggs, oil, and lemon zest together in a large bowl until well blended; add gelatin mixture and mix well. Spoon over the pineapple mixture in the muffin cups. Note: Cups will be almost full and that is okay.

Bake at 350 degrees 15 to 18 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in the pans on a wire rack for 10 minutes. Remove from the pans to the wire rack to cool completely.

Just before serving remove the paper liners and invert on serving plates.

Note: This is a recipe I got from Kraft Foods several years ago.

Saturday, September 13, 2014


I got this recipe from a friend on facebook. I knew many of you would enjoy it, too. I am not sure where this recipe originated but you can see a website on the picture.

1 package white cake mix with pudding
3 large eggs
1 1/4 cups buttermilk
1/4 cup vegetable oil
1 (3 1/2-ounce) can flaked coconut
2/3 cup chopped pecans, toasted
3 T Rum (optional)
Cream Cheese Frosting (below)

Beat first 4 ingredients at medium speed with an electric mixer 2 minutes. Stir in coconut and pecans. Pour into 3 greased and floured 9-inch round cakepans.

Bake at 350° for 15 to 17 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.

Sprinkle each cake layer evenly with rum, if desired; let stand 10 minutes.

Spread Cream Cheese Frosting between layers and on top and sides of cake. 

Chill 2 hours before slicing.

1 (8-ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 (16-ounce) package powdered sugar
2 teaspoons vanilla extract
1 cup chopped pecans, toasted

Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla and pecans. Frost cake when completely cooled.

Friday, September 12, 2014


This is a recipe I got from a 1992 copy of Grandma's Great Desserts Cookbook. It was shared by Katie Beechy of Seymour, Missouri.

2 1/2 cups all-purpose flour
1/2 cup dry nonfat powdered milk
1/3 cup sugar
2 tsp baking powder
1 tsp salt
2 eggs
1 cup water
2 cups peeled and chopped apples
Oil for deep frying

In a large bowl combine the flour, powdered milk, 1/3 cup sugar, baking powder and salt.

Whisk the eggs and water together and add to the flour mixture. Fold in the apples.

In an electric skillet, heat the oil to 375 degrees. Drop the batter by teaspoonsful, a few at a time, into the hot oil. Fry until golden brown, about 1 1/2 minutes per side.

Drain fritters on paper towels then roll while warm in the sugar.

Best served warm.

Yield: Approximately 40 fritters.

Note: This is an older recipe. Most of us have fancier fries now days and they may be used instead of the electric skillet.

Thursday, September 11, 2014


If you have a little girl in your life who loves Pinkalicious, you will want to make these cupcakes. My granddaughter who loves to bake researched and found this recipe.

3 cups unbleached all-purpose flour
1 tbsp baking powder
3/4 tsp salt
1 1/2 cups sugar
6 tbsp unsalted butter, softened
1/2 cup vegetable oil
1 tbsp vanilla extract
5 large egg whites, room temperature
1 cup whole milk
1 1/2 cups finely chopped strawberries
1/4 cup strawberry preserves
a few drops of electric pink gel food coloring, optional

Preheat oven to 350 degrees.
Place paper liners into 18 muffin cups; set aside.

Whisk flour, baking powder, and salt together; set aside.

Place sugar, butter, oil, and vanilla into a large mixing bowl and using the paddle attachment (if available) with mixer on medium speed, beat until the ingredients are fully incorporated and slightly fluffy, 3 to 5 minutes, scraping down the bowl with a rubber spatula as needed.

Add the egg whites and beat about a minute until combined. With the mixer on medium-low speed, add the flour mixture in three batches, alternating with the milk and beginning and ending with flour. Beat just until flour is incorporated. Drain strawberries, if necessary, then fold into the batter. Stir in the strawberry preserves and add 1 to 5 drops of food coloring, if using. Scrape down the bowl until all traces of flour disappear and the strawberries and food coloring are well integrated into the batter.

Fill each cupcake liner with 4 tablespoons of batter. Place in oven and bake 12 to 14 minutes, rotating pans halfway through baking time, or until a wooden toothpick inserted in center comes out clean. Allow pans to cool on a wire rack until the cupcakes can be easily handled.

Remove cupcakes to wire rack to cool completely. Decorate with pink frosting and top each with a maraschino cherry.

Note: I believe this recipe is credited to a lady named Patti Paige.

Wednesday, September 10, 2014


Do you like collecting copycat recipes from your favorite restaurants? Here is one for Cracker Barrel fried apples.

Cracker Barrel Fried Apples

2 cups apple juice, plus
1/2 cup apple juice
4 large golden delicious apples, with peel,cut 1/2 inch wedges
3 tablespoons cornstarch
1 teaspoon apple pie spice
4 tablespoons sugar

In a medium skillet, combine the 2 cups apple juice and sliced apples.
Simmer gently until apples are fork tender but not mushy, turning apples frequently.
Remove apples from juice using a slotted spoon and place in an oven safe dish.
In a blender, combine the remaining 1/2 cup apple juice, cornstarch, apple pie spice and sugar.
Blend a few seconds until smooth.
Whisk mixture into hot apple juice in skillet and cook, stirring constantly on medium high heat until it bubbles and becomes thickened and smooth.
Pour thickened mixture over apples and serve.
Please note the cooking time is an approximate.

Tuesday, September 9, 2014


  • 1 package dark chocolate cake mix (regular size)
  • 1 cup all-purpose flour
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 1 tablespoon baking cocoa
  • 1/3 cup canola oil
  • 6 Butterfinger candy bars (2.1 ounces each), divided
  • 1-1/2 cups chunky peanut butter
  • 1 teaspoon vanilla extract
  • 1-1/2 cups semisweet chocolate chips, divided

  • Preheat oven to 350°. In a large bowl, combine cake mix, flour, pudding mix and cocoa. In another bowl, whisk milk, oil, butter and 1 egg until blended. Add to dry ingredients; stir just until moistened. Press half of the mixture into a greased 15x10x1-in. baking pan. Bake 10 minutes.
  • Meanwhile, chop two candy bars. Stir peanut butter, vanilla and remaining egg into remaining cake mix mixture. Fold in chopped bars and 1 cup chocolate chips.
  • Chop three additional candy bars; sprinkle over warm crust and press down gently. Cover with cake mix mixture; press down firmly with a metal spatula. Crush remaining candy bar; sprinkle crushed bar and remaining chocolate chips over top.
  • Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Cut into bars. Store in an airtight container. 
  • Yield: 3 dozen.
  • Note: TOH RECIPE

  • Thursday, September 4, 2014


    I got this recipe a couple of years ago from Good Housekeeping magazine. It was featured in an article about Dr. Oz's Eat What You Love Diet.

    1 cup old-fashioned oats
    3/4 cup cranberries
    1/4 cup agave syrup, divided
    1 1/2 cups white whole-wheat flour
    2 1/2 tsp baking powder
    1/2 tsp salt
    1 cup almond milk
    1/4 cup canola oil
    1 large egg
    1/2 tsp freshly grated lemon peel

    Preheat oven to 400 degrees.
    Lightly coat a 12-count muffin pan with nonstick baking spray; set aside.

    In a food processor or a blender, pulse the oats until finely ground. Transfer to a large mixing bowl.

    In the same food processor or blender, pulse the cranberries and 1 tablespoon of the agave syrup until the cranberries are chopped.

    Whisk the flour, baking powder and salt into the oats.

    In a medium mixing bowl, whisk the milk, oil, egg, lemon peel, and remaining agave syrup until well blended. Add the milk mixture and stir until just mixed. Fold in the cranberry mixture.

    Divide the batter evenly among the prepared muffin cups.

    Bake muffins at 400 degrees for 25 minutes or until a wooden toothpick inserted in the center comes out clean.

    Cool muffins in the pan on a wire rack for 5 minutes before removing from the pan.

    Muffins may be stored in an airtight container at room temperature for up to 3 days or frozen for up to a month. Reheat in a toaster oven or microwave.

    Per muffin: Approximately 150 calories, 22 g carbs, 4 g protein, 6 g total fat (1 g saturated), 2 g fiber, 16 mg cholesterol, 190 mg sodium

    Monday, September 1, 2014


    1 jar (16-oz) unsalted peanuts
    1 jar (16-oz) salted peanuts
    1 bag (12-oz) semisweet chocolate chips
    1 bag (12-oz) milk chocolate chips
    2 bags (10-oz) peanut butter chips
    2 pkg (1-lb) white almond bark

    Layer the ingredients, in the order given, a large crockpot or slow cooker. Put lid on cooker, turn on low setting and leave for 2 hours. Remove lid and stir. Replace lid and leave for another 30 minutes. Stir again and then using a spoon place drops of mixture onto nonstick aluminum foil or waxed paper. Allow to harden for at least an hour.

    Saturday, August 30, 2014


    Note: This is a recipe I got from Southern Living over ten years ago. It is very tasty and is even good served with some meats and over ice cream.

    1 orange
    1 lemon
    1 lime
    2 cups water
    1/2 tsp dried curshed red pepper
    2 cups fresh blueberries*
    2 cups sugar

    Cut citrus rinds into small strips; set aside.

    Squeeze juice and pulp from the citrus fruit into a bowl; set aside.

    In a saucepan, bring the citrus rind strips, water, and red pepper to a boil. over pan, reduce heat, and simmer 25 to 30 minutes until the rinds are very tender (my note: and water is practically gone).

    Add berries, sugar, pulp and juice to the pan. Bring to a full rolling boil and boil uncovered while stirring often for 15 minutes or until gel forms.  Remove from heat and skim off foam.

    Pour the hot mixture immediately into hot jars, filling to 1/4 inch from top. Remove any air bubbles and wipe jar rims clean. Cover at once with metal lids and screw on the lid bands.

    Process jars in a boiling water bath for 10 minutes.

    *Note: You may use 2 cups frozen blueberries that have been thawed and drained, if desired.

    Yield: 5 (1/2 pint) jars.
    Note: This is the Southern Living picture I saved.

    Friday, August 29, 2014


    1 pkg (14-oz) gingerbread mix, divided
    3/4 cup water
    1/4 cup firmly packed light brown sugar
    1/2 cup butter, divided
    1/2 cup chopped pecans
    2 (21-oz each) cans apple pie filling
    Vanilla ice cream for serving
    Ground cinnamon for garnish

    Preheat oven to 375 degrees.
    Lightly grease an 11 x 7-inch baking dish; set aside.

    In a small mixing bowl, combine 2 cups of the gingerbread mix and 3/4 cup water until smooth; set aside.

    In another small mixing bowl, stir the remaining gingerbread mix and brown sugar together; cut in 1/4 cup of the butter until crumbly. Stir in the pecans; set aside.

    In a large saucepan, combine the pie filling and remaining butter; cook over medium heat, stirring often, for 5 mintues or until heated through.  Spoon the hot mixture evenly into the prepared baking dish. Spoon the gingerbread mixture evenly over the mixture and sprinkle with the pecan mixture.

    Bake at 375 degrees for 30 to 35 minutes or until set.

    To serve, dish up cobbler, top with ice cream and sprinkle a little cinnamon over all.

    Note: File photo