Monday, February 27, 2017


1/4 cup caramel ice cream topping

1 prepared graham cracker crust
1/2 cup chopped pecans
2 pkgs (4-serving size)chocolate cook and serve pudding & pie filling
3 cups milk
whipped cream, for garnish

Spread the caramel topping over the bottom of the crust. Sprinkle the pecans over the caramel. Refrigerate.

In a saucepan, stir the pudding mix into the milk. Stirring constantly, cook over medium heat until the mixture comes to a full boil. Remove from heat and allow to cool for 5 minutes. Stir twice during cooling. Pour into the crust and place plastic wrap on the surface of the filling. Refrigerate about 3 hours or until set. Before serving garnish with whipped cream, if desired.

Yield: 8 servings

Note: File Photo

Sunday, February 26, 2017


1 bottle (16-oz) white corn syrup

3 cups sugar
1 lb butter
1 can (14-oz) sweetened condensed milk

Pour the syrup into a heavy saucepan and cook to boiling, stirring often. Add butter and bring to a full boil. Add the sugar, stirring constantly while adding. Add the milk. Boil for about 15 minutes. Pour candy onto a buttered cookie sheet that has sides. Let stand until completely cooled. Cut with a very sharp knife and wrap caramels individually in plastic wrap.

Note: File Photo

Saturday, February 25, 2017


3 large egg whites

1/4 tsp cream of tartar
3/4 cup sugar
1/2 tsp almond extract
1/4 tsp liquid red food coloring
3 tbsp strawberry jam

Position oven racks to divide oven in thirds. Heat to 225 degrees.

Line 2 baking sheets with nonstick foil; set aside.

In a large mixing bowl, with mixer on medium speed, beat egg whites until soft peaks form when beaters are lifted. Turn speed to high and gradually add sugar; beat about 8 minutes until stiff, white, glossy peaks form and the mixture no longer feels grainy. Beat in almond extract and food coloring until thoroughly blended.

Spoon mixture into a large ziptop bag, snip 1/2-inch off 1 corner and pipe 72 small mounds, each about 1-inch across) 1-inch apart on baking sheets. Bake at 225 degrees for 1 hour and 45 minutes or until meringues feel firm. Turn off oven; leave meringues in oven at least 1 hour up to overnight until they are dry and crisp through. Peel off foil.

Before serving put 1/4 tsp of the jam on the bottom of 1 meringue and sandwich with another. Repeat with remaining meringues and jam.

To serve put the kisses on a serving plate and arrange around fresh strawberries, if desired.

NOTE: The meringues may be stored airtight at room temperature up to a month. Do not sandwich with jam until shortly before serving. Kisses are also good individually with out the jam.

Note: File photo of  kisses before being sandwiched with jam.

Friday, February 24, 2017


1 cup whipping cream
1 pkg (3-oz) cream cheese, softened
1/2 cup semi-sweet chocolate chips, melted
1 tsp vanilla
1 jar (7-oz) marshmallow creme
Beat the whipping cream until stiff peaks form. Set cream aside.
In a small mixer bowl, combine the softened cream cheese, chocolate, and vanilla; mix at medium speed until well blended. Blend in the marshmallow creme. Fold in the whipped cream. Pour mixture into a 1-quart serving bowl or four individual dishes. Cover and chill at least two hours before serving.

Note: This is a file photo.

Tuesday, February 21, 2017


2 cups all-purpose flour

1 tsp baking soda
1 cup butter
3/4 cup brown sugar
3/4 cup granulated sugar
2 eggs
1 tbsp vanilla extract
1 cup quick oats
1 pkg (12-oz) white baking chips, divided
1 cup shredded coconut
1 1/2 cups dried cranberries
1/3 cup milk

Preheat oven to 350 degrees. Lightly grease or spray a 15 x 10-inch jelly roll pan; set aside.

In a small bowl, combine flour and baking soda; set aside. Cream together the butter, brown sugar and granulated sugar; add eggs and vanilla. Add the flour mixture to the creamed mixture gradually. Blend in oats, 1 cup of the white baking chips, coconut and cranberries. Press dough evenly into the prepared jelly roll pan. Bake at 350 degrees for 20 minutes or until edges are golden brown and center is set. Cool completely.

In a small saucepan, cook and stir remaining baking chips and milk over low heat until smooth. Drizzle mixture over cooled bars. Sprinkle with chopped pecans, if desired. Cut into bars to serve.

Note: File Photo


2 cups all-purpose flour*

1 1/2 cups sugar
1 reg size can crushed pineapple
1 tsp baking soda
2 eggs
1 cup packed brown sugar
1 cup tiny pecan pieces

Preheat oven to 350 degrees.

Mix the flour, sugar, pineapple, baking soda, and eggs together until well combined. Lightly spray a 9 x 13-inch baking pan with nonstick cooking spray. Pour the mixture into the pan. Sprinkle the brown sugar and pecan pieces over the top of the batter. Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.


1 cup sugar
1 cup evaporated milk
1 stick butter
1 tsp vanilla

Mix the above ingredients together in a saucepan and bring to a boil over medium-low heat. Take a wooden toothpick and punch holes all over the top of the cake immediately after it comes out of the oven. Immediately pour the hot topping over the cake.

*I personally recommend always replacing all-purpose flour with white whole-wheat flour or at least doing half and half. That is based on my personal health and nutritional study. Just a healthier choice.

Note: This is a file photo as I have never took a picture of this recipe.

Friday, February 17, 2017


1 pkg (4-oz) sweet cooking chocolate

1/4 cup butter
1 2/3 cups evaporated milk
1 1/2 cups sugar
3 tbsp cornstarch
1/8 tsp salt
2 eggs
1 tsp vanilla
1 unbaked 10-inch pie shell
1 1/3 cups flaked coconut
1/2 cup chopped pecans

In a saucepan over low heat mix the chocolate and butter, stirring constantly until blended. Remove from the heat then gradually blend in the evaporated milk. In a medium mixing bowl mix the sugar cornstarch and salt together. Beat in the eggs and vanilla then slowly blend in the chocolate mixture. Pour the mixture into the unbaked pie shell. Combine the coconut and pecans; sprinkle over the chocolate mixture. Bake at 375 degrees for 45 to 50 minutes or until puffed and browned. Cover loosely with aluminum foil during the last 15 minutes of baking if topping appears to be getting too brown. Allow to cool for at least 4 hours before serving; this will allow the filling to set. Garnish with dollops of whipped cream to serve.

Note: File Photo

Thursday, February 16, 2017


1 reg size pkg Devil's Food cake mix

1/4 cup canola oil
2 eggs
1 1/4 cups water
1 pkg (4-serving size) instant chocolate pudding
1 pkg (6-oz) chocolate chips

Preheat oven to 350 degrees.

Pour the canola oil into a 13 X 9-inch pan. Tilt pan until the bottom is covered with the oil. Put the rest of the ingredients into the pan and stir with a fork until blended, about two minutes. Scrape sides and spread the batter evenly in the pan. Bake at 350 degrees for 35 to 45 minutes or until a wooden toothpick inserted in the center comes out clean.

Sprinkle the cooled cake with powdered sugar. Run a knife around the edges of the pan to loosen cake and serve directly from the pan.

Note: File Photo

Wednesday, February 15, 2017


3 3/4 cups - (1 lb. box) Domino® Confectioners Sugar
1/2 cup - butter (1 stick), softened
3 to 4 tablespoons - milk
1 teaspoon - vanilla extract

In a large bowl with electric mixer at low speed, combine sugar, butter, milk and vanilla. Beat at medium speed 1 to 2 minutes until creamy. If desired, add more milk until frosting is spreading consistency.

Peanut Butter Crunch—--substitute peanut butter for butter; sprinkle either candy peanut butter pieces or chopped peanuts over frosting.

Chocolate—--add 1/3 cup unsweetened cocoa powder, adding milk a teaspoon at a time until desired consistency. Top with chocolate curls, if desired.

Orange—--substitute fresh orange juice for milk, add 1 tsp. orange extract and 1 tsp. grated orange zest. Top with thin strips of orange peel.

Lemon--substitute fresh lemon juice for milk, add 1 tsp. lemon extract and 1 tsp. grated lemon zest. Top with thin strips of lemon peel. 

Photo: Domino Sugar


2 cups non-fat dry milk powder

3/4 cup sugar
1/2 unsweetened cocoa powder
1/2 cup powdered non-dairy coffee creamer
dash of salt

In a large mixing bowl combine all the ingredients, blending well. Store in a tightly covered container or jar. This yields about 3 3/4 cups which will make fifteen 6-ounce servings.

To serve: Combine 1/4 cup of the mix and 3/4 cup boiling water in a cup or mug; stir to blend well. Add marshmallows and/or whipped cream, if desired. For a little peppermint flavor, add a peppermint stick for stirring.

Note: File Photo