Thursday, October 30, 2014


  • A friend sent me this recipe to share with you readers.

  • 5 cups torn french bread pieces
  • 1 sweet potato
  • 3 eggs
  • 2 cups milk
  • 1 cup mini marshmallows
  • 1/2 cup chopped pecans, divided
  • 1 tsp. pumpkin pie spice
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 2 tsp. vanilla extract
  • pinch of salt

  • Vanilla Sauce
  • 7 oz sweetened condensed milk
  • 1 tsp. milk
  • 1 tsp. lemon juice
  • 1/2 tsp. pumpkin pie spice
  • 1/2 tsp. vanilla extract

Step 1

Rinse sweet potato and poke holes in it using a fork. Microwave for 12 minutes, until cooked through.

Step 2

Peel potato and place in a large bowl. Smash using a potato masher until smooth.

Step 3

Add eggs and mix using the potato masher again. Add sugar, brown sugar, vanilla, pumpkin pie spice, and salt. Stir with a spoon.

Step 4

Add marshmallows, 1/4 cup pecans, bread, and milk. Gently stir until combined.

Step 5

Spray an 8 x 8 pan with non stick cooking spray. Add bread pudding mixture. Top with remaining 1/4 cup pecans.

Step 6

Bake for 55 minutes at 325 degrees.

Step 7

Vanilla Sauce: Whisk together all ingredients in a smal bowl. Pour over warm bread pudding.


When I saw this from Cooking When the Dinner Bell Rings I knew I had to save it on my blog. I will definitely be trying this.

1 cup heavy cream (sometimes called whipping cream)
1 tsp vanilla
1 tsp sugar
In a large bowl combine all ingredients and beating until it begins to form peaks. On a wax paper lined cookie sheet, dollop whipped cream onto the cookie sheet in single-serving sizes of your preference. Flash freeze on cookie sheet. Then transfer to a ziploc freezer bag or freezer container.
To use, you only need a few minutes to allow it to thaw, which you can usually do right on the dessert. Frozen whipping cream will last about 3 months in the freezer.

Wednesday, October 29, 2014


Best Chocolate Pie Ever by Leigh

Growing up my Mom made this Chocolate Pie that was creamy and delicious!!! NO one knew the recipe and we were too afraid to ask. One Christmas, my mom surprised my sisters and me with the secret recipe. As well as the proper cookware. (It was the best gift ever according to my daughter). Now I get the "wow" at dinner parties when I bring my Mom's famous and VERY easy chocolate pie. Her secret is out and I'm glad that the WORLD can enjoy what I consider to be the best chocolate pie ever.

2 Graham Cracker pie crusts
2 cups sugar
1/2 cup all purpose flour
2/3 cup cocoa
pinch of salt
4 egg yolks
4 cups milk (2% or whole)
2 t vanilla

1. Measure dry ingredients and stir together until blended.
2. Separate egg yolks and egg whites
3. Add 4 cups milk, beaten egg yolks and vanilla flavoring to dry mixture
4. Heat in microwave on high in 2 minute increments in a glass bowl
5. Stir after each 2 minutes
6. When thickened to right consistency (thick and creamy) pour into pie crusts
7. Cool, then top with whipped cream
Serves 16 (makes 2 pies)

Enjoy this recipe? We have a whole cookbook full in Cooking With Grace:

Tuesday, October 28, 2014


This is a recipe from an old Country Woman Magazine.

1 9-inch baked pie shell
1 1/4 cups granulated sugar
1/4 cup cornstarch
1/4 tsp salt
3 cups milk
3-oz unsweetened chocolate, chopped
4 egg yolks, lightly beaten
3 tbsp butter
1 1/2 tsp vanilla extract

In large saucepan, combine sugar, cornstarch and salt; stir in the milk and chocolate. Cook, stirring, over medium-high heat until thick and bubbly. Reduce heat and cook while stirring for another 2 minutes. Remove from heat.

Stir a small amount of the filling mixture into the egg yolks then return mixture to the pan while stirring constantly. Bring mixture to a gentle boil; cook, stirring for 2 more minutes. Remove from heat.

Gently stir the butter and vanilla extract into the filling. Transfer filling into the baked pie shell and cool on a wire rack.

Chill pie for three hours before cutting to serve.

To serve, dollop with whipped cream, if desired.

Option: Dark Chocolate Meringue Pie - After tranferring the filling into the shell, cover with your favorite meringue and bake until meringue is lightly browned.


  • 4 1/2 cups all-purpose flour, divided
  • 2 cups whole milk
  • 1/2 cup vegetable oil
  • 1/2 cup sugar
  • 2 1/4 teaspoon active dry yeast
  • 1/2 tablespoon salt
  • 1/2-2/3 teaspoon baking powder
  • 1/3-1/2 teaspoon baking soda
  • 1 1/2 pints blueberries, divided
  • 1/2 cup sugar, plus 2 tablespoons
  • 1/2 cup water
  • 4 tablespoons cinnamon
  • 2 tablespoons flour
  • 1 tablespoon lemon juice
  • 2 teaspoons cornstarch
  1. For the filling: combine 1 pint blueberries, 1/2 cup sugar and cornstarch in a medium saucepan over medium heat. Add water and lemon juice and stir frequently, until sauce thickens. Let cool.
  2. In a small bowl, combing 1/2 pint blueberries with 2 tablespoons sugar, cinnamon and 2 tablespoons flour. Toss to coat well.
  3. To make the dough: mix whole milk, oil and sugar in a pan over medium-high heat. Cook the mixture until almost boiling (150º F), then remove from heat and let cool until slightly warmer than lukewarm. About 45 minutes.
  4. Add yeast and let sit, then pour in 4 cups flour and stir well. Cover and let sit 1 hour.
  5. After 1 hour, add remaining 1/2 cup flour and baking powder, soda and salt, and mix together.
  6. Divide the dough in half and roll out each half onto a lightly floured surface until they are each about 30x10-inches wide and very thinly spread.
  7. Over each rectangle of dough, pour on blueberry sauce mixture, then sprinkle cinnamon blueberries over the top.
  8. Picking up the long edge closest to you, gently roll the dough over itself and form a long log.
  9. Using a sharp knife, cut the log into 3/4-1-inch thick pieces and place closely together in 1-2 greased baking dishes. Cover the rolls and let sit 30 minutes.
  10. Preheat oven to 375º F.
  11. Uncover and place rolls in oven and bake for 15-17 minutes.
Yield: 24 Buns

 Recipe adapted from Bean Town Baker

Monday, October 27, 2014


This is a great cake recipe I got from Southern Living a couple or three years ago. It is a great twist on the Southern favorite Hummingbird Cake.

Cake Batter
1 1/2 cups chopped pecans
3 cups all-purpose flour 
2 cups sugar 
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
large eggs, lightly beaten 
1 3/4 cups mashed ripe bananas (about 4 large) 
(8-oz.) can crushed pineapple (do not drain) 
3/4 cup canola oil 
1 1/2 teaspoons vanilla extract
4 ounces cream cheese, cubed and softened 
2 cups sifted powdered sugar 
1 teaspoon vanilla extract
to 2 Tbsp. milk 

1. Prepare Cake Batter: Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.

2. Stir together flour and next 4 ingredients in a large bowl; stir in eggs and next 4 ingredients, stirring just until dry ingredients are moistened. Sprinkle 1 cup toasted pecans into a greased and floured 14-cup Bundt pan. Spoon batter over pecans.

3. Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).

4. Prepare Glaze: Process cream cheese, powdered sugar, vanilla, and 1 Tbsp. milk in a food processor until well blended. Add remaining 1 Tbsp. milk, 1 tsp. at a time, processing until smooth. Immediately pour glaze over cooled cake, and sprinkle with remaining 1/2 cup toasted pecans.

Sunday, October 26, 2014


Wow! When I saw this recipe I knew I had to share it with you! I saw this on Pots and Pans.


  •  Apples:
  • 2 tablespoons butter
  • 2 cups (2 large apples) baking apples, peeled and sliced
  • 2 tablespoons brown sugar, packed
  • 1/4 teaspoon cinnamon
  •  Butterscotch Custard:
  • 2 eggs
  • 3/4 cup dark brown sugar, packed
  • 2 tablespoons all-purpose flour
  • 1 cup half-and-half
  • 1 teaspoon vanilla
  •  Candied Bacon Sprinkles:
  • 1/3 cup sugar
  • 8 strips bacon crisply cooked and crumbled
  •  Pie:
  • 1 unbaked pastry shell
  • whipped cream
  1. For Apples, melt butter in 10-inch skillet over medium heat; stir in apples. Cook and stir 5 minutes until apples begin to soften; stir in brown sugar and cinnamon; cook and stir 1 minute longer or until sugar has melted and clings to apples. Let cool at least 5 minutes.
  2. Heat oven to 425°F. In medium bowl, beat eggs with wire whisk or electric mixer 1 to 2 minutes or until light yellow. Beat in brown sugar and flour until combined. Gradually whisk in half-and-half.
  3. For the candied bacon, In medium skillet, heat 1/3 cup sugar over low heat without stirring until sugar begins to melt, 3 or 4 minutes. Swirl pan and stir until sugar begins to turn golden brown. Stir in 8 strips crisply cooked and crumbled bacon until coated in caramel. Remove from heat and spread on baking pan to cool; separate pieces by pulling apart with 2 forks. When cool, break apart large pieces that have stuck together.
  4. Place apple mixture in pastry shell; pour custard mixture over apples. Bake 10 minutes; reduce heat to 325°F and bake until custard is set, about 40 to 50 minutes. Cool before serving. Serve with Whipped Cream and Candied Bacon. Refrigerate leftovers.

Thursday, October 23, 2014


1 chocolate cake mix
1 egg
1/2 cup butter, softened
1 teaspoon vanilla extract
16 regular sized peanut butter cups, frozen and unwrapped
1/2 cup sweetened condensed milk
1/2 cup mini Reese's Pieces

Combine the cake mix, egg, butter, and vanilla in a mixing bowl. Beat until a soft dough forms. Press half the dough into an 8x8x2 baking dish that has been sprayed with non stick spray.

Arrange the frozen peanut butter cups over the top of the dough. You may need to trim the edges of a few. Press the rest of the dough over the tops of the peanut butter cups evenly.

Drizzle the sweetened condensed milk over the top of the dough. Sprinkle with the Reese's Pieces. Bake at 350 degrees for 30-35 minutes. They will look very gooey and undone. Let the bars cool completely before cutting into 16 squares. Store in a sealed container on the counter.

NOTE: Make sure you freeze your peanut butter cups at least a few hours before you start to make these bars.

*Make sure you also let these bars set completely before cutting into them. They will appear very gooey and undone, but do not worry. They will set up.

Note: A friend sent me this recipe.

Tuesday, October 21, 2014


I do not cook gluten-free as it works against my health issues. However, I know some of you do and here is a recipe from The Cake Doctor that you might enjoy.

  • Vegetable oil spray, for misting the baking pan
  • 1/4 cup cornstarch, plus cornstarch, for dusting the baking pan
  • 8 tablespoons (1 stick) unsalted butter
  • 1/4 cup unsweetened cocoa powder (see Note)
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1/2 teaspoon salt
  • 1/2 cup semisweet chocolate chips
  1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist an 8-inch square baking pan with vegetable oil spray, then dust it with cornstarch. Set the baking pan aside.
  2. Place the butter in a medium-size saucepan over low heat and stir until melted. Add the cocoa powder and stir until thickened and smooth, about 15 to 20 seconds. Remove the pan from the heat and stir in the brown sugar, granulated sugar, and vanilla until smooth. Break the eggs into the pan and stir to combine well. Add the 1/4 cup of cornstarch and the salt and stir until the batter is smooth. Fold in the chocolate chips.
  3. Pour the batter into the prepared baking pan and place the pan in the oven. Bake the brownies until the edges are firm, the top is shiny, and the center is just set, 25 to 30 minutes. If you like your brownies gooey, bake them for 25 minutes and if you like them more chewy, bake them for 30 minutes.
  4. Remove the baking pan from the oven and let the brownies cool for 1 hour before slicing them into 1-inch squares, if desired. (Some people eat them straight from the pan!) Store the brownies, covered with plastic wrap or aluminum foil, at room temperature for up to 5 days.


I got this from my daughter. Cute for Halloween.

Instant chocolate pudding (and ingredients on box)
8 - small (clear) plastic cups
cool whip
ghost "peeps"
candy corn/pumpkins
1 Ziploc bag
rolling pin
First, make the chocolate pudding by following the directions on the back of the box. Once mixed, pour pudding into individual cups and let set up in the refrigerator. I bought a small box of instant pudding so mine was set within 5 minutes.
Next, plop a layer of cool whip on top of your chocolate pudding. Place a handful of Oreos in a ziplock bag and crunch them with a rolling pin until you get something that resembles dirt. I used the minis because we can't be trusted with a whole bad of oreos in the house (plus, they're easier to crunch)! Sprinkle a generous layer of oreo dirt on top of your cool whip.
Decorate your dirt cups with ghost peeps, pumpkins & candy corn. If you're taking them on the go, place a second plastic cup on top and secure with tape.

Monday, October 20, 2014


1 1/2 cups pecan halves and pieces
(14.1-oz.) package refrigerated piecrusts 
1 cup semisweet chocolate morsels
1/2 cup whipping cream, divided
(8-oz.) package cream cheese, softened 
1 cup sugar, divided 
large egg 
28 caramels
1/4 cup butter 
large eggs 
1 teaspoon vanilla extract
1/4 teaspoon salt 

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted, stirring halfway through. Cool completely on a wire rack (about 30 minutes). Increase oven temperature to 425°.
2. Unroll piecrusts; stack on a lightly floured surface. Roll stacked piecrusts into a 12-inch circle. Fit piecrust into a 10-inch deep-dish tart pan with removable bottom; press into fluted edges. Trim off excess crust along edges. Line piecrust with aluminum foil or parchment paper, and fill with pie weights or dried beans. Place pan on a foil-lined baking sheet.
3. Bake at 425° for 12 minutes. Remove weights and foil, and bake 4 more minutes. Cool completely on baking sheet on a wire rack (about 15 minutes). Reduce oven temperature to 350°.
4. Microwave chocolate morsels and 1/4 cup cream in a microwave-safe bowl at HIGH 1 minute or until melted and smooth, stirring at 30-second intervals.
5. Beat cream cheese and 1/4 cup sugar at medium speed with an electric mixer 1 to 2 minutes or until smooth. Add 1 egg, beating at low speed just until blended. Add chocolate mixture, beating just until blended. Spoon batter into prepared crust.
6. Microwave caramels, butter, and remaining 1/4 cup cream in a large microwave-safe bowl at HIGH 1 to 2 minutes or until smooth, stirring at 30-second intervals. Whisk together 2 eggs, vanilla, salt, and remaining 3/4 cup sugar; whisk into caramel mixture until blended. Stir in pecans; spoon over chocolate mixture in prepared crust.
7. Bake at 350° for 55 minutes to 1 hour and 5 minutes or until center is almost set, shielding edges with aluminum foil after 45 minutes to prevent excessive browning. Cool completely on a wire rack (about 2 hours).

This is a Southern Living recipe a couple of years ago.

Sunday, October 19, 2014


This is basically a recipe I got from Better Homes and Gardens. Pumpkin is healthy so make these treats year-round when you have a 'sweet tooth'.

1 pkg (15-oz) refrigerated pie crust*
3/4 cup canned pumpkin
1/4 cup granulated sugar
1 tsp pumpkin pie spice
1/8 tsp salt
1 egg, lightly beaten
1/4 cup cream or milk
1/3 cup chopped pecans
1 tbsp packed brown sugar
1 tbsp butter, melted
Maple syrup, optional

Preheat oven to 350 degrees.

Follow package directions for setting out and rolling out pie crusts. With a 2 1/2-inch round cookie cutter, cut 24 circles from the crusts. Press each onto the bottom and up sides of 24 1 3/4-inch-size muffin cups; set aside.

To make the filling, in a large mixing bowl stir to combine the pumpkin, granulated sugar, pumpkin pie spice, and salt. Add the egg and stir until combined. Gradually add cream or milk, stir just until combined.

Make topping by stirring the brown sugar, pecans, and butter together.

Spoon approximately 2 teaspoonsful of the filling into each muffin cup. Top each with a scant teaspoon of the pecan topping.

Bake tassies at 350 degrees for 35 minutes or until the filling is set and the crust is golden brown. Remove from oven, remove from muffin cups to a wire rack to cool.

If desired, drizzle with a little maple syrup before serving.

*If desired you can make your own pie pastry. Make what you would make for a 2-crust pie.

Friday, October 17, 2014


1 box yellow cake mix (2-layer size)
3/4 cup oil
4 large eggs
1 carton (8-oz) sour cream
1 cup brown sugar
1 tbsp ground cinnamon
2 cups powdered sugar
4 tbsp milk
1 tbsp vanilla extract

Preheat oven to 325 degrees.
Lightly spray a 9x13-inch baking pan with nonstick cooking spray; set aside.

In a mixing bowl beat the cake mix, oil, eggs, and sour cream by hand for 50 strokes. Pour half the batter into the baking pan.

In a small bowl, combine the brown sugar and cinnamon; spread over the batter in the pan. Pour remaining half of the batter over the sugar/cinnamon layer. Using a knife, make swirls in the cake.

Bake at 325 degrees for approximately 40 minutes until a wooden toothpick inserted in the center comes out clean.

In a bowl combine the powdered sugar, milk, and vanilla extract. Spread over the warm cake.

Wednesday, October 15, 2014


I got this recipe from Woman's Day today so obviously I haven't tried it but it sure does look good.

  • envelope (1/4 ounce) active dry yeast
  • 1/4 cup  warm water (100 degrees to 110 degrees )
  • teaspoon plus 2 tablespoons granulated sugar
  • eggs
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • can (15 ounces) solid-pack pumpkin
  • 5 1/2 cups  all-purpose flour
  • 3/4 teaspoon  salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/4 cup  granulated sugar
  • cup  packed light-brown sugar
  • tablespoon  cinnamon
  • cups  confectioners' sugar
  • tablespoons  milk


1. Sprinkle yeast over warm water in large bowl. Add 1 teaspoon of the granulated sugar; let stand until foamy, about 5 minutes. Beat in remaining 2 tablespoons sugar, the eggs, butter and pumpkin.
2. Gradually add 5 cups of the flour and the salt, scraping side of bowl, until soft dough forms. Turn out onto floured surface and knead remaining 1/2 cup flour into dough, adding more if sticky. Knead for 10 minutes, until smooth. Dough will be soft.
3. Grease a bowl; add dough. Cover with plastic wrap and place in a warm spot until doubled, about 1-1/4 hours.
4. Coat two 13x9x2-inch baking pans with nonstick cooking spray. Make Filling: Mix butter, granulated and brown sugars, and cinnamon in a bowl.
5. Punch down dough. Roll out half onto a lightly floured surface to form a 16 x 10-inch rectangle. Spread with half of the filling. Starting on one long side, roll up jelly-roll fashion. Pinch seam to close. Repeat with second half of dough and filling.
6. Cut each log crosswise into 12 generous 1-inch pieces. Arrange 12 pieces, cut-side down, in each prepared pan. Cover with plastic wrap; let sit in a warm spot until buns double in size, about 30 to 45 minutes. (You can refrigerate one pan overnight or cover plastic with foil and freeze at this point. Thaw in fridge overnight, then thaw on counter while preheating oven.)
7. Heat oven to 350 degrees . Uncover pans and bake buns until they are golden brown and bubbly, 28 to 33 minutes (thawed buns, 36 minutes). Transfer to a wire rack; let cool 10 minutes.
8. Blend confectioners' sugar and milk. Drizzle over buns (about 1/3 cup per pan). Serve warm.

Nutrition Facts
Servings Per Recipe 24

  • Amount Per Serving
  • cal.(kcal)249
  • Fat, total(g)7
  • chol.(mg)33
  • sat. fat(g)4
  • carb.(g)45
  • fiber(g)2
  • pro.(g)4
  • sodium(mg)85