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 

Thursday, August 28, 2014


3 cups water
1 cup sugar
4 cups seeded, chopped watermelon
1/4 cup lime juice

Bring the water and sugar just to a boil in a medium saucepan over high heat, stirring until the sugar dissolves; remove from heat. Allow to cool.

Process the sugar syrup and watermelon in batches in a blender until smooth. Stir in the lime juice; cover and chill 2 hours.

Pour mixture into the freezer container of a 1-gallon ice-cream maker; freeze according to the manufacturer's directions.

File photo of watermelon sorbet shown with other sorbets.

Note: As my followers know, I love Southern Living recipes and have lived by them for years. I got this recipe from Southern Living Summer of 2003.

Wednesday, August 27, 2014


This is a recipe I got from Southern Living about 10 or 12 years ago.

1 loaf (16-oz) French bread, cubed
1 pkg (8-oz) cream cheese, cut up
3 cups fresh blueberries, divided
6 large eggs
4 cups milk
1/2 cup sugar
1/4 cup butter, melted
1/4 cup maple syrup
1 jar (10-oz) blueberry preserves

Arrange half the bread cubes in a lightly greased 9 x 13-inch pan. Sprinkle evenly with the cream cheese and 1 cup of the blueberries; top with the remaining half of the bread cubes.

Whisk the eggs, milk, sugar, butter, and syrup together; pour over the bread mixture. Using the back of a spoon, press the bread cubes to absorb the egg mixture.

Cover pan and refrigerate for 8 hours.

Preheat oven to 350 degrees.

Remove pan from refrigerator and bake, covered, at 350 degrees for 30 minutes. Remove cover and bake another 30 minutes or until lightly browned and set.

Remove from oven and allow to stand for 5 minutes.

In a saucepan over low heat, stir together the remaining blueberries and the preserves; heat until warmed.
Pour the blueberry mixture over the pudding then cut to serve.

Yield: Approximately 12 servings.

Monday, August 25, 2014


4 1/2 cups (approx 2 1/2 lb) peeled and diced peaches
1 1/2 cups sugar
3 tbsp fresh lemon juice
1 pkg (1.75-oz) powdered fruit pectin

Place all ingredients together in a 4-quart microwave-safe glass bowl; stir to mix.

Microwave mixture on high for 8 minutes (mixture should boil). Stir and microwave on high another 8 to 10 minutes until very thickened (about like pancake syrup). Mixture will will thicken to soft-set preserves after it cools and chills.

Cool mixture completely, about 2 hours.

Serve immediately or place in an airtight jar or container and refrigerate until ready to use. May be stored in refrigerator for 3 weeks.

Note: This is a recipe I got from my Southern Living Magazine three or four years ago.

Thursday, August 21, 2014


Two of my favorites are combined in the 2013 Southern Living Recipe.

  • 74 vanilla wafers (1 [11-oz.] package), divided
  • 1/2 cup finely chopped toasted pecans
  • 1/2 cup butter, melted 
  • (1.4-oz.) chocolate-covered toffee candy bars, finely chopped
  • large ripe bananas, sliced 
  • Butterscotch Filling (see recipe below)
  • large egg whites 
  • 1/2 cup sugar
  • 1. Preheat oven to 350°. Pulse 44 vanilla wafers in a food processor 8 to 10 times or until coarsely crushed. (Yield should be about 2 cups.) Stir together crushed wafers, pecans, and butter until blended. Firmly press on bottom, up sides, and onto lip of a lightly greased 9-inch pie plate.
  • 2. Bake at 350° for 10 to 12 minutes or until lightly browned. Transfer to a wire rack; sprinkle candy bars over crust. Cool completely (about 30 minutes).
  • 3. Arrange bananas over candy bars. Prepare Filling, and spread half of hot filling over bananas; top with 20 vanilla wafers in a single layer. Spread remaining hot filling over wafers. (Filling will be about 1/4 inch higher than crust.)
  • 4. Beat egg whites at high speed with an electric mixer until foamy. Gradually add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves. Spread meringue over hot filling, sealing edges. Insert remaining 10 vanilla wafers halfway into meringue around outer edge of pie.
  • 5. Bake at 350° for 10 to 12 minutes or until golden brown. Remove from oven to a wire rack. Cool completely (about 1 hour). Chill 4 to 6 hours or until firm.
Butterscotch Filling:
3/4 cup firmly packed light brown sugar
1/3 cup flour
1/8 tsp salt
6 large egg yolks
2 cups milk
2 tsp vanilla extract

In a heavy saucepan, whisk together the sugar, flour and salt. When whisked together well, whisk in the egg yolks and milk until blended.

Cook mixture over medium-low heat, whisking constantly, for 10 to 12 minutes or until it resembles a chilled pudding-like thickness. (Mixture will just begin to bubble and will be thick enough to hold soft peaks when the whisk is lifted.) Remove from the heat; stir in the vanilla.

Tuesday, August 19, 2014


A friend sent me this recipe to share with you.

  • 3 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon freshly grated nutmeg
  • 1 cup sugar
  • 2/3 cup shortening
  • 2 eggs
  • 1 cup milk
  • 1 1/2 cups sugar
  • 1 tablespoon cinnamon
  • 16 tablespoons (2 sticks) unsalted butter
  1. Preheat oven to 350 degrees F.
  2. Prepare a 12-cup muffin tin by spraying it with cooking spray or greasing it with butter.
  3. Into a medium bowl, sift the flour, baking powder, salt, and nutmeg together.
  4. In a mixing bowl fitted with the paddle attachment, cream the shortening and sugar together.
  5. Beat in the eggs and combine well.
  6. Alternately, add the flour mixture and the milk, mixing thoroughly after each addition.
  7. Pour batter into muffin cups filling to about 2/3 full.
  8. Bake for 20-25 minutes, until lightly golden.
  9. Coating
  10. In a medium bowl, melt the 2 sticks of butter.
  11. In another medium bowl, mix together the sugar and cinnamon for the coating.
  12. Dip the muffins into the butter, making sure to completely cover.
  13. Roll in cinnamon sugar.
Note: I believe my friend got this from 365 days of baking.


2 cups all-purpose flour
1/2 cup shortening
1 egg
1/4 cup cold water
2 tbsp white vinegar

Place flour in a large bowl; cut in shortening until crumbly. In a small bowl, whisk egg, water and vinegar; gradually add to crumb mixture, tossing with a fork until dough holds together when pressed. Shape into a rectangle; wrap in plastic wrap. Refrigerate 30 minutes or overnight.


10 cups (approximately 8 medium apples) peeled, sliced tart apples
1 tsp lemon juice
1/4 cup granulated sugar
1/4 cup firmly packed brown sugar
3 tbsp all-purpose flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tbsp butter
1 egg
1 tbsp milk

Preheat oven to 375°. For filling, in a large bowl, toss apples with lemon juice. In a small bowl, combine sugars, flour, cinnamon and nutmeg; add to apple mixture and toss to coat. Transfer to a 13x9-in. baking dish; dot with butter.
On a lightly floured surface, roll dough to fit top of pie. Place over filling. Trim and flute edges. In a small bowl, whisk egg with milk; brush over pastry. Cut slits in top. Bake 40-50 minutes or until crust is golden brown and apples are tender.

Remove from oven to a wire rack to cool.

Yield: 15 servings

Friday, August 15, 2014


This is a recipe I found on a friend's facebook page.

1 package spice cake mix (regular size)
1 can (21 ounces) apple pie filling
3 eggs
3/4 cup sour cream
1/4 cup water
2 tablespoons oil
1 teaspoon almond extract
2 tablespoons brown sugar
1-1/2 teaspoons ground cinnamon
2/3 cup confectioners sugar
2 teaspoons milk

Set aside 1 tablespoon cake mix. 

Set aside 1-1/2 cups pie filling. 

In a large bowl, combine the eggs, sour cream, water, oil, extract and remaining cake mix and pie filling; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour half into a 10-in. fluted tube pan coated with cooking spray.
In a small bowl, combine the brown sugar, cinnamon and reserved cake mix; sprinkle over batter. Spoon reserved pie filling over batter to within 3/4 in. of edges; top with remaining batter.

Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

In a small bowl, combine glaze ingredients. drizzle over cooled cake.