Saturday, February 28, 2009

Chocolate Raspberry Truffles


  • 1 1/3 cups + 1 1/2 cups semisweet chocolate chips
  • 2 TBL heavy cream
  • 1 TBL butter
  • 2 TBL seedless raspberry jam
  • Confectioners' sugar to taste


  1. Combine 1 1/3 cups of the chocolate chips w/the cream & butter in the top of a double boiler.
  2. Cook over hot water until smooth, stirring constantly.
  3. Stir in the jam.
  4. Allow the mixture to cool, then freeze, covered w/plastic wrap for 20 minutes. Shape into balls.
  5. Place on a cookie sheet.
  6. Freeze until firm.
  7. Melt the remaining 1 1/2 cups chocolate chips in a double boiler over hot water, stirring occasionally.
  8. Using a wooden pick, dip the candy balls 1 at a time into the chocolate.
  9. Place on a cookie sheet.
  10. Chill until set.
  11. Dust w/confectioners' sugar.

Brownie Balls

  • Brownie Mix
  • Premade chocolate frosting or try peanut butter
  • Semi-sweet or white chocolate chips
  • Sprinkles, colored sugar


  1. Bake up a batch of brownies.
  2. When they are cool, smash them up, leaving out the crispy edges.
  3. Mix in 1/3 can chocolate frosting (about 1/2 cup).
  4. Roll into one inch balls.
  5. Dip in melted chocolate (white or dark) and place on waxed paper.
  6. Sprinkle with colored sugar, decorator sprinkles, or mini chocolate chips.

Chicken with Olives, Raisins, and Spinach Rice


  • 1 cup long-grain white rice
  • Coarse salt and ground pepper
  • 1 bunch flat-leaf spinach (1 pound), thick stems removed, leaves washed well and coarsely chopped
  • 1 tablespoon olive oil
  • 8 chicken culets (about 1 1/2 pounds total)
  • 1/3 cup dry white wine
  • 1/4 cup pitted Kalamata olives, slivered
  • 1/4 cup golden raisins


  1. In a medium saucepan, bring 1 3/4 cups water to a boil.
  2. Add rice, season with salt, and return to a boil.
  3. Reduce to a simmer, cover, and cook just until tender, 16 to 18 minutes.
  4. Remove pan from heat; add spinach, cover, and let stand, without stirring, for 5 minutes.
  5. Using a fork, fluff rice and mix in spinach.While rice is cooking, heat oil in a large skillet over medium-high. Season chicken with salt and pepper.
  6. Cook in two batches, until browned outside and opaque throughout, 1 to 2 minutes per side.
  7. Transfer to a plate (reserve skillet); cover with aluminum foil to keep warm.
  8. Add wine, olives, and raisins to skillet.
  9. Cook over medium-high until wine is almost evaporated, 1 to 2 minutes.
  10. Add cup 1/2 water; cook until sauce is reduced by half, 2 to 3 minutes.
  11. Serve chicken over spinach rice, and top with sauce.

I also found this recipe here. It's a Martha Stewart recipe. We thought this was pretty good but the olives & raisins "made it" so you may want to use more. I made 1/2 the meat since there's just 3 of us & we thought it still could have used more olives & raisins. I started this & Damon finished it - very simple & it looks nice.

Tomato Basil Pizza

  • Ready made crust such as Boboli
  • Alfredo sauce (we had some leftover from another recipe)
  • tomotos (I used cherry tomatoes quartered)
  • fresh basil, chopped
  • fresh mozzerella
  1. Spread sauce on crust.
  2. Add tomato, basil and top with mozzerella.
  3. Bake until mozzerella is slightly browned

Adapted from this recipe: Margherita Pizza This is really yummy but not very filling. We had a lettuce salad and fruit salad with it. You still have room for dessert! We've made it twice now & we'll have it again.

Thursday, February 26, 2009

Pilgrim Potato Soup


  • 9 cups water
  • 32 oz. frozen vegetables--California blend or mixed veggies
  • 32 oz. frozen hash browns
  • 8 chicken bouillion cubes
  • 1 cup chopped onion
  • 2 cans cream of chicken soup
  • 1 pound Velveeta cheese-cubed
  • cooked bacon, ham or chicken

  1. Boil 9 cups of water. Then add the frozen vegetables. Return to boil.
  2. Add frozen hash browns, chicken bouillion cubes & onion. Simmer for 10 minutes.
  3. Add cream of chicken soups and Velveeta cheese. Stir until cheese melts.
  4. Add the meat.

This soup is easy & delicious. It freezes very well.

Monday, February 23, 2009

Frozen Food Storage Ideas

Since the theme for this week is make ahead meals or meals you can freeze... click here for frozen food storage tips and other ideas!

Pizza-flavored Pasta Sauce


  • 1 lb. Italian sausage
  • 1/2 lb sliced fresh mushrooms
  • 2 pkg (3 1/2 oz each) sliced pepperoni
  • 3/4 c. chopped green pepper
  • 1/2 c. chopped onion
  • 2 jars (28 oz) meatless spaghetti sauce
  • 1 can (3.8 oz) sliced ripe olives, drained
  • 2 Tbsp. Italian seasoning
  • Hot cooked pasta

  1. In large skillet, cook the sausage, mushrooms, pepperoni, green pepper and onion over medium heat until sausage is no longer pink; drain.
  2. Stir in spaghetti sauce, olives and seasoning.
  3. Bring to a boil. Reduce heat; simmer uncovered for 10-12 minutes (until heated through)
  4. Serve desired amount of sauce over pasta.
  5. Cool remaining sauce; freeze. To use: thaw in fridge overnight; heat in saucepan.

Yields about 2 quarts sauce

Make ahead Chicken Bake


  • 5 c. chicken; cooked and cubed
  • 2 c. chopped celery
  • 5 hard cooked eggs, sliced
  • 1 can cream of chicken soup
  • 3/4 c. mayo
  • 2 Tbsp. lemon juice
  • 1 Tbsp. pimientos, optional
  • 1 tsp. finely chopped onion
  • 1 c. shredded cheddar cheese
  • 1 can (3 oz) chow mein noodles
  • 1/2 c. silvered almonds, toasted

  1. In large bowl, combine the 1st eight ingredients.
  2. Transfer to a greased 3-qt dish.
  3. Sprinkle with cheese, chow mein noodles, and almonds.
  4. Cover and refrigerate over night.
  5. Remove from refrigerator 30 minutes before baking.
  6. Bake uncovered at 350 for 30-35 minutes; lightly browned and cheese is bubbly.

Yields 12 servings

Beef Enchiladas


  • 2 1/2 lb. ground beef
  • 2/3 c. chopped onion
  • 2 cans (15 oz each) enchilada sauce
  • 1 can cream of mushroom soup
  • 1 can tomato soup
  • 20 flour tortillas (8") room temperature
  • 2 1/2 c. shredded cheddar cheese, plus additional cheese for top

  1. Cook beef and onion over medium heat until meat in no longer pink; drain.
  2. Combine enchilada sauce and soups; pour about 1 cup each into two un-greased 9x13.
  3. Stir 1 1/2 c. sauce into beef mixture; set remaining sauce aside.
  4. Spoon 1/4 c. beef mixture down the center of each tortilla; top with 2 Tbsp. cheese.
  5. Roll up tightly; place 10 enchiladas seam side down in each dish.
  6. Top with remaining sauce.
  7. Cover and bake one pan at 350 for 25-30 minutes. Uncover; sprinkle with additional cheese, bake another 5-10 minutes (until cheese melts)

Cover and freeze remaining pan. To use: thaw in refrigerator overnight; bake as directed.

Yields: 2 - 9x13 pans (10 enchiladas each)

Spaghetti Casserole


  • 1 pkg (16 oz) angel hair pasta
  • 1 1/2 lb. ground beef (venison)
  • 1 jar (26 oz) spag. sauce
  • 2 cans (8oz) tomato sauce
  • 1 can cream of mushroom soup
  • 1 c. (8oz) sour cream
  • 2 c. shredded Colby-Monterey Jack cheese

  1. Cook pasta according to package.
  2. Meanwhile in large skillet, cook beef over medium heat until no longer pink; drain.
  3. Stir in spag. sauce and tomato sauce; Remove from heat.
  4. Drain pasta.
  5. Combine soup and sour cream in a bowl.
  6. In two 8-in square baking dishes layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers. (You can also make it into 1 large casserole; use a 9x13)
  7. Cover and freeze one casserole (thaw overnight and follow directions)..
  8. Cover and bake remaining casserole at 350 for 55-65 minutes; until cheese is melted.

Yields 2 casseroles (6 servings each)

Chicken and Bows


  • 1 pkg (16 oz) bow tie pasta

  • 2 lbs. boneless, skinless chicken breasts, cut into strips

  • 1 c. chopped sweet red pepper

  • 1/4 c. butter, cubed

  • 2 cans cream of chicken soup

  • 2 c. frozen peas

  • 1 1/2 c. milk

  • 1 tsp. garlic powder

  • 1/4 tsp salt

  • 1/4 tsp pepper

  • 2/3 c. grated Parmesan cheese


  1. Cook pasta according to package. Drain.

  2. Meanwhile, in large pan cook chicken and red pepper in butter over medium heat for 5-6 minutes; until chicken juices run clear.

  3. Stir in soup, peas, milk, garlic powder, salt and pepper.

  4. Bring to boil; reduce heat and simmer, uncovered 1-2 minutes (or until heated through).

  5. Stir in Parmesan cheese; add drained pasta

  6. Toss to coat.

  7. Serve half of mixture immediately. Freeze other half. (*A 9x13 works fine to serve entire recipe)

To serve frozen casserole: thaw in fridge overnight. Transfer to un-greased shallow 3 qt microwave-safe dish. Cover and microwave on high for 8-10 minutes (until heated through) stirring once.

Makes 2 casseroles (6 servings each)

Sunday, February 22, 2009

Chicken Divan


  • 2 (10 oz) pkgs. broccoli, cooked or 2 cans green beans. drained
  • 2 c. cooked chicken, turkey or ham
  • 2 cans cream of chicken
  • 1 c. mayo
  • 1 T. lemon juice
  • 1/4 tsp curry powder
  • 1/2 c. grated cheese
  • stuffing crumbs

  1. Place broccoli or beans in bottom of 9x13 casserole. Top with meat
  2. Mix cream soup, mayo, lemon juice and curry powder; pour over meat.
  3. Sprinkle with cheese and stuffing crumbs (I like to mix my crumbs with melted butter, so their not too crunchy)

Bake at 350 for 30 minutes

Chicken & Dressing Casserole

  • 1 pkg (8 oz) stuffing mix
  • 1 stick melted butter
  • 1 c. water

Mix together lightly. Put half of the mixture in a buttered 9x13.

  • 2 1/2 c. chicken; cooked and chopped
  • 1/2 c. celery - chopped
  • 1/2 c. mayo
  • 3/4 tsp salt
  1. Mix together and spread over stuffing mixture.
  2. Top with remaining bread mixture.
  3. Beat 2 eggs, 1 1/2 c. milk; pour over stuffing mixture.
  4. Cover and refrigerate overnight. (I've also frozen this)
  5. Take out 1 hour before baking. (If frozen, thaw completely)
  6. Spread with 1 can cream of mushroom soup.

Bake at 325 uncovered for 40 minutes. Sprinkle with shredded cheese, bake another 10 mins, or until cheese melts.

Saturday, February 21, 2009

Famous Chuck Roast

  • 1 (14.5 ounce) can stewed tomatoes, cut into 1 inch pieces, juices reserved.
  • 1 (10 3/4 ounce)can cream of mushroon soup
  • 1 envelope dry onion soup mix
  • 3 lb. bonelsss chuck roast
  1. In a medium sized bowl combine tomatoes and juice, soup, and soup mix.
  2. Place roast in crock pot.
  3. Pour over tomato mixture, cover and cook on low for 8-10 hours, until roast is tender.
  4. Serve over mashed potatoes or rice.

Friday, February 20, 2009

Crock Pot Barbequed Beef


  • 3 lbs boneless chuck roast
  • 1 1/2 cups ketchup
  • 1/4 cup brown sugar, packed
  • 1/4 cup red wine vinegar
  • 2 tbs. Dijon mustard
  • 2 tbs. Worcestershire sauce
  • 1 tsp. liquid smoke
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. garlic powder

  1. Place meat in crock pot.
  2. Mix remaining ingredients in a bowl, and pour over meat.
  3. Cover and cook on low for 8-9 hours or 4-5 hours on high.
  4. Remove meat from crock pot and shred with a fork.
  5. Place meat back into crock pot and stir.
  6. Serve on buns!

This is even better as leftovers, because it has time to marinade. Enjoy! I love it because I can put it in the crock pot and leave it in the morning and come home to a wonderful smell and yummy food!

Thursday, February 19, 2009

Smoky-Flavored BBQ Ribs

  • 3 1/2 pounds pork loin back ribs (I have also used country style ribs)
  • 1/4 cup packed brown sugar
  • 1/2 tsp pepper
  • 3 TBSP liquid smoke
  • 2 cloves garlic, finely chopped
  • 1 tsp salt
  • 1 medium onion, sliced
  • 1/2 cup cola
  • 1 1/2 cups BBQ sauce
  1. Spray inside of 5-to-6 quart slow cooker with cooking spray
  2. Remove inner skin from ribs. Mix brown sugar, pepper, liquid smoke, garlic & salt; rub mixture into ribs. Cut ribs into about 4-inch pieces. Layer ribs and onion in slow cooker. Pour cola over ribs.
  3. Cover and cook on low heat setting 8-9 hours or until ribs are tender. Remove ribs from cooker. Drain liquid from cooker & discard.
  4. Pour BBQ sauce into shallow bowl. Dip ribs into sauce. Place ribs in cooker. Pour any remaining sauce over ribs. Cover & cook on low heat setting 1 hour.

Cheesy Bread


  • 1 pkg. yeast
  • 1 c. warm water
  • 3 c. flour
  • 2 T. oil
  • 1 tsp. salt
  • 1 tsp. sugar
  • 1/4 stick butter, melted
  • 1/2 pkg. Ranch dressing mix
  • Cheddar cheese
  • Mozzarella


  1. Dissolve yeast in water.
  2. Add other ingredients : mix thoroughly.
  3. Roll in oil. Pat out in an 11x14 inch rectangle.
  4. Spread melted butter over the dough.
  5. Sprinkle Ranch dressing mix and garlic salt over butter.
  6. Let rise 1-2 hours.
  7. Sprinkle Cheddar and/or Mozzarella over dough.
  8. Bake 375' for 20-30 minutes until done.
  9. Slice into sticks or squares and serve warm.

This is so easy and so yummy, my kids absolutely loved it!! We will be making this often.

Casserole in the Cooker


  • 1 pkg 16 oz frozen broccoli cuts, thawed & drained
  • 3 c. cubed fully cooked ham
  • 1 can 10-3/4 oz cream of mushroom soup
  • 1 jar 8 oz process cheese sauce
  • 1 c. milk
  • 1 c. uncooked instant rice
  • 1 celery rib, chopped (optional)
  • 1 small onion, chopped (or 1-2 T. minced)

  1. In a slow cooker, combine ham & broccoli
  2. Combine the soup, cheese sauce, milk, rice, celery & onion in a separate bowl. Stir into the broccoli mixture.
  3. Cover & cook on low for 4-5 hours or until rice is tender.

Chicken Fried Pork Chops


  • 1/2 c. flour
  • 2 tsp salt
  • 1-1/2 tsp ground mustard (optional)
  • 1/2 tsp garlic powder
  • 6 pork loin chops (3/4 inch thick), trim fat
  • 2 T. vegetable oil
  • 1 can 10-3/4 oz cream of chicken soup
  • 1/3 c. water

  1. In shallow bowl, combine flour, salt, mustard & garlic; dredge pork chops.
  2. In a skillet, brown the chops on both sides in oil. Place in slow cooker.
  3. Combine soup & water; pour over chops.
  4. Cover & cook on low for 6-8 hours or until tender.
  5. If desired, thicken pan juices & serve with pork chops.

Crock Pot Pizza


  • 1 pkg 12 oz wide egg noodles
  • 1-1/2 lbs ground beef
  • 1/4 c. chopped onion or 1 T. minced
  • 1 jar 28 oz spaghetti sauce
  • 1 jar 4 1/2 oz slided mushrooms, drained
  • 1-1/2 tsp Italian seasoning
  • 1 pkg 3 1/2 oz sliced pepperoni, halved
  • 3 c. 12 oz shredded mozzarella cheese
  • 3 c. 12 oz shredded cheddar cheese

  1. Cook noodles according to package directions. Drain.
  2. Meanwhile in a large skillet, cook beef & onion, drain. Stir in spaghetti sauce, mushrooms & seasoning.
  3. Spread a third of the meat sauce in a 5 qt slow cooker coated with nonstick cooking spray.
  4. Cover with a third of the noodles & pepperoni.
  5. Sprinkle with a third of each cheese.
  6. Repeat layers two more times.
  7. Cover & cook on low for 3-4 hours or until heated through & cheese is melted

Hearty Hash Brown Dinner


  • 3 c. frozen shredded hash brown potatoes
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 lb ground beef
  • 1/2 cup chopped onion (or 1 T. minced)
  • 1 pkg 16 oz frozen California-blend vegetables
  • 1 can (10 3/4 oz) cream of chicken soup
  • 1 c. milk
  • 12 oz process cheese (Velveeta, cubed) or cheeze whiz
  • 1 can (2.8 oz) french-fried onions

  1. Place potatoes in a lightly greased 5 qt slow cooker; sprinkle with salt and pepper.
  2. In a skillet, cook beef & onion & drain. Spoon over potatoes.
  3. Top with vegetables
  4. Combine soup & milk; pour over vegetables.
  5. Cover & cook on low for 4 to 4 1/2 hours.
  6. Stir in cheese; cover & cook 30 mins longer or until cheese is melted.
  7. Just before serving, sprinkle with french-fried onions.

Tuesday, February 17, 2009

Slow Cooker Loaded Baked Potatoes

  • 5 lbs potatoes, peeled, cubed & boiled
  • 1/2 c. melted butter
  • 4 c. shredded cheddar cheese
  • 2 c. sour cream
  • 3.25 oz jar bacon bits (or chopped ham)
  • salt & pepper to taste
  1. Combine potatoes & butter in large bowl.
  2. Add cheese, sour cream & bacon bits, mixing thoroughly. Add salt & pepper.
  3. Spoon mixture into slow cooker, cover & cook on high for 1 hour or on low for 2 hours, stirring every 30 mins.

Sunday, February 15, 2009

Nacho Cheese Dip

  • 2 lbs. Velveeta Cheese, cubed
  • 8 oz. sour cream
  • 2 cans cream of chicken soup
  • 1 - 16oz picante sauce
  • 1 lb. (hamburger, sausage or combination of both)
  1. Brown meat; drain
  2. Combine meat with remaining ingredients.
  3. Place in crock pot; cook on low until cheese is melted.
  4. Serve warm with tortilla chips.

Crock Pot Lasagna

8 Lasagna Noodles
1lb Ground Beef
3/4 c. onion finely chopped
1(28oz) can tomatoes with juice, broken up
1(24oz) can tomato sauce
1 Cup creamed low fat cottage cheese
2 cups mozzarella cheese, grated
1 tsp parsley flakes
1/4 tsp garlic powder
1/2 tsp dried oregan
1/4 tsp dried basil
Salt to taste

Break lasagna noodles into bite size pieces.
Drain browned beef under water (drain well)
In 31/2 qt. crockpot, add noodles, browned beef and remaining ingredients---Stir well.
Cook 7-9 hrs on low or High 3-4 hrs

Saturday, February 14, 2009

Buster Bar Torte


  • 15 oz pkg. Oreo cookies, crushed
  • 1/3 c. butter, melted
  • 1/2 gallon vanilla ice cream
  • 11 oz jar fudge ice cream topping
  • 1 c. peanuts, chopped
  • 8 oz Cool Whip

  1. Mix crushed Oreo's and melted butter; press in bottom of 9x13 pan.
  2. Freeze for 10 minutes.
  3. Soften ice cream and spoon onto frozen crust; spread evenly then return to freezer.
  4. Slightly soften fudge topping in microwave; cool.
  5. Spread over frozen ice cream.
  6. Sprinkle with nuts; return to freezer.
  7. Spread Cool whip over top; decorate with cookie crumbs.
  8. Return to freezer or serve.

This tastes like 'DQ cakes'

Thursday, February 12, 2009

Heart jam cutout cookies


  • 1 3/4 cups all purpose flour
  • 3/4 tsp. baking powder
  • 1/4 tsp salt
  • 1 stick unsalted butter, softened
  • 2/3 cup sugar
  • 1 large egg
  • 1 TBS lemon juice
  • 1 tsp fresh lemon zest
  • 1/3 cup strawberry jam
  • powdered sugar for dusting


  1. Combine flour, baking powder, and salt in bowl.
  2. In a mixer bowl, beat butter and sugar on medium-high until fluffy, about 3 minutes. Add egg and beat until smooth. Reduce speed to low; add flour mixture, lemon juice, and zest. Beat, scraping down sides, until combined. Shape dough into a disk. Wrap in plastic and refrigerate for 3 hours.
  3. Preheat oven to 350. Line several baking pans with parchment paper. Roll out dough on lightly floured surface until it's 1/2 inch thick. Cut out 11/2 inch heart shapes and place on prepared pans. For half the hearts, use 3/4 inch cookie cutter to cut a heart from center. Reroll these hearts and other scraps; repeat until all dough is used. Bake until golden 8-10 minutes. Cool on wire rack.
  4. Spread jam on whole cookies. Dust cut-outs with powdered sugar. Sandwich together. Makes 6 dozen.

Rainbow Jello

  • 3 pkg. (3 oz. each) cherry gelatin
  • 3 packets (.25 oz. each) unflavored gelatin, divided
  • 1/2 cup plus 2 TBS plain yogurt
  • 1 1/4 cups white grape juice
  1. For red layers: Bring 2 cups water to a boil. Add cherry gelatin and 1 packet unflavored gelatin; stir until dissolved. Remove from stove. For pink: Transfer 2/3 cup red gelatin mixture to a bowl and whisk in yogurt. For white: Pour grape juice into a bowl. Sprinkle on remaining unflavored gelatin and let stand 5 minutes. Microwave on high about 1 minute, until gelatin has dissolved.
  2. To assemble, pour 2/3 cup of red mixture into an 8-inch square baking pan. Refrigerate until set, about 15 minutes. Top with half of pink and white mixtures, refrigerating for 15 minutes after each addition. Repeat process with remaining gelatin, ending with red. Refrigerate completely until set, about 2 hours or overnight.
  3. Dip bottom of pan in hot water to loosen. Invert onto a cutting board and slice into cubes.

Wednesday, February 11, 2009

Orange Julius

Click to enlarge.

Fun for snack time. We have animal crackers, graham crackers or mini donuts with it.

Tuesday, February 10, 2009

Marshmallow Sauce

  • 2/3 cup sugar
  • 1/2 cup water
  • 3 tablespoons light corn syrup
  • 2 cups miniature marshmallows
  • 2/3 teaspoon vanilla
  • dash of salt
  1. Heat sugar, water and corn syrup to boiling in 2-quart saucepan; reduce heat.
  2. Simmer uncovered 4 minutes, stirring occasionally; remove from heat.
  3. Stir in remaining ingredients until marshmallows are melted and texture is smooth.
  4. 20 large marshmellows, cut into fourths, can be substituted for miniature marshmallows.
  5. Use over ice cream or other desserts.

Chopped Onions

I like to use my Pampered Chef food chopper to chop up an onion & put it in the freezer for future use. I rarely use a whole onion before it should be so this way it doesn't get wasted. Also, it makes recipes come together quick when the chopping is already done. Works great for celery, onions/celery mix, or peppers.

Lemon Chiffon Cake


  • 2 cups flour or 2 1/4 cups cake flour
  • 1 1/2 cups sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup cold water
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla
  • 2 teaspoons grated lemon peel
  • 7 egg yolks (with all purpose flour or 5 egg yolks with cake flour)
  • 1 cup egg whites (about 8)
  • 1/2 teaspoon cream of tartar

  1. Move oven rack to lowest position.
  2. Heat oven to 325.
  3. Mix flour, sugar, baking powder and salt.
  4. Beat in water, oil, vanilla, lemon peel and egg yolks with spoon until smooth.
  5. Beat egg whites and cream of tartar in large bowl until stiff peaks form.
  6. Gradually pour egg yolk mixture over beaten egg whites, folding with rubber spatula just until blended.
  7. Pour into ungreased tube pan, 10x4.
  8. Bake about 1 1/4 hours or until top springs back when touched lightly.
  9. Immediately turn pan upside down into glass bottle or metal funnel.
  10. Let hang about 2 hours or until cake is completely cool.
  11. Remove from pan.
  12. Glaze with Lemon Glaze if desired.

Vanilla Glaze


  • 1/3 cup butter
  • 2 cups powdered sugar
  • 1 1/2 teaspoons vanilla
  • 2-4 tablespoons hot water

Heat butter in 1 1/2 quart saucepan until melted. Stir in powdered sugar and vanilla. Stir in water, 1 tablespoon at a time, until smooth and consistency of thick syrup. Glazes a 12-cup bundt cake or 10-inch angel food or chiffon cake. For Lemon Glaze: Add 1/2 teaspoon grated lemon peel to melted butter. Substitue lemon juice for the vanilla and water.

Make your own evaporated milk

No need to pay a premium for those little cans of evaporated milk. You can make your own in two minutes or less.
  • Ingredients:
    2/3 cup non-fat dry milk
    3/4 cup water
  • Preparation:
    Mix the water and dry milk powder together. Then, use in place of the evaporated milk in any recipe.
  • Yield: 1 cup (8 ounces)

Did You Know?
Evaporated milk is simply fresh milk that has had about 60% of its water content removed.

Seven Minute Frosting


  • 2 egg whites
  • 1 1/2 cups white sugar
  • 1/3 cup cold water
  • 1 1/2 teaspoons light corn syrup
  • 1 teaspoon vanilla extract

  1. Put egg whites, sugar, water and syrup in top of double boiler.
  2. Beat until mixed well.
  3. Place over rapidly boiling water.
  4. Beat constantly with electric beater while it cooks for 7 minutes or until it will stand in peaks when beater is raised.
  5. Remove from heat.
  6. Add vanilla.
  7. Beat.
  8. Fills and frosts 2 layer cake, 8 or 9 inch.

Strawberry Pretzel Salad

  • 2 cups pretzels, crushed
  • 3 TBL + 1/2 cup sugar
  • 3/4 cup margarine, melted
  • 8 oz cream cheese
  • 8 oz Cool Whip
  • 6 oz pkg strawberry gelatin
  • 2 cups boiling water
  • 20 oz frozen strawberries
  1. Mix pretzels, 3 TBL sugar & melted margarine.
  2. Put into a 9x13" pan.
  3. Bake in preheated 350° oven for 10 minutes.
  4. Let cool.
  5. Cream softened cream cheese.
  6. Beat in 1/2 cup sugar; fold in Cool Whip.
  7. Put over cooled crust.
  8. Chill.
  9. Dissolve gelatin in boiling water, add thawed strawberries & pour on top of cheese layer.
  10. Chill; cut in squares when firm.

Fruit Pizza

Ingredients & Directions


  • Pillsbury Sugar Cookie Dough
  • Roll out and bake on round stone or pizza pan at 350 for 15 minutes. (I use a jelly roll pan)
  • Sauce: 8oz Cream Cheese
  • ½ cup sugar
  • 1 Tbl milk
  • Beat and spread on crust


  • Cut up fruit arrange on top, sliced strawberries, sliced kiwi, sliced bananas, pineapple pieces, mandarin oranges, blueberries.


  • 2 Tbl cornstarch
  • ½ cup of mandarin orange juice
  • ¼ cup of pineapple juice or lemon juice
  • ¼ cup water
  • ½ cup sugar

Cook until clear and thick. Pour over pizza.

Angel Food Cake

  • 1 1/3 cups flour
  • 1 3/4 cups sugar (divided)
  • 1 3/4 cups egg whites (from about 12 large eggs) at room temp (separate when eggs are cold. 2 cups makes a higher cake)
  • 1/2 tsp salt
  • 1 1/2 tsp cream of tartar
  • 2 tsp vanilla extract
  1. Preheat oven to 350.
  2. Make sure rack is in lower 1/3 of oven.
  3. Do not grease tube pan.
  4. Stir flour with 3/4 cup sugar, set aside.
  5. Place egg whites in a large bowl.
  6. Add salt & cream of tartar.
  7. Beat at low to medium speed until foamy.
  8. Increase speed to high and beat until soft peaks form.
  9. With mixer running add remaining 1 cup sugar, 1/4 cup at a time.
  10. Beat well after each addition.
  11. Beat until stiff peaks form when beaters are removed from whites, another 2-3 minutes.
  12. Gently fold vanilla into whites with rubber spatula.
  13. Sprinkle 1/2 of the flour sugar mixture over whites.
  14. Fold in the mixture.
  15. Do 15 strokes, rotating the bowl.
  16. Repeat 3 more times, using remaining mixture.
  17. Fold an additional 10 times.
  18. Pour batter into 10" tube pan.
  19. Run spatula through batter to remove any air pockets.
  20. Smooth top.
  21. Bake for 35-45 minutes.
  22. Invert and cool.
  23. 12 servings.

Heart Shaped Pancakes

Makes twelve 4-inch pancakes
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg, lightly beaten
1 cup milk
2 tablespoons unsalted butter, melted and cooled slightly, plus 1 tablespoon for griddle
Preheat griddle to 375 degrees, or heat griddle pan over medium-high heat. Whisk flour, sugar, baking powder, and salt in medium bowl. Add egg, milk, and 2 tablespoons melted butter; whisk to combine. Batter should have small to medium lumps.
Preheat oven to 175 degrees. Test griddle by sprinkling with a few drops of water. If water bounces and spatters, it is hot enough. With paper towel, brush 1/2 teaspoon butter onto griddle. Wipe off excess.
Fill a pastry bag fitted with a 1/4-inch plain round tip with batter; twist end of bag, and secure with rubber band. Working in batches, pipe heart shapes, drawing V of batter in center of hearts to fill, on heated griddle. When pancakes have bubbles on top and are slightly dry around the edges, about 2 minutes, flip over. Cook until golden on the bottom, about 1 minute.
Repeat with remaining batter, using 1/2 teaspoon butter on griddle for each batch, keeping finished pancakes on a heat-proof plate in the oven until ready to serve.

Brownie Heart Cupcakes

Makes 24
Vegetable oil cooking spray
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
15 ounces (3 3/4 sticks) unsalted butter, cut into pieces
12 ounces unsweetened chocolate, coarsely chopped
3 cups sugar
6 large eggs, room temperature
1 tablespoon pure vanilla extract
Basic Buttercream
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Coat an 8-inch square cake pan with cooking spray, line bottom with parchment, then spray parchment.
Whisk flour, baking powder, and salt in a large bowl. Place butter and chocolate in a heatproof mixer bowl set over a pot of simmering water, stirring until chocolate melts.
Attach bowl to mixer, add sugar, and whisk on medium-high speed until smooth, about 3 minutes. Beat in eggs, 1 at a time, then vanilla. Reduce speed to low, and add flour mixture.
Divide batter among muffin cups, filling each 2/3 full. Spread remaining batter in square pan. Bake until set but still soft, about 20 minutes. Let cool in tins and pan on wire racks.
Frost cupcakes with buttercream. Cut out 24 hearts from brownie in pan using a 1 1/2-inch heart-shaped cutter. Top each cupcake with a heart.

Sunday, February 8, 2009

Toffee Brownie Trifle

  • 1 pkg. 9x13 size brownie mix
  • 1 small pkg. instant vanilla or cheesecake flavor pudding
  • 1 small pkg. instant white chocolate pudding
  • 2 1/2 c. milk
  • 1 8 oz. tub cool whip
  • 2-3 Heath bars, chopped, or about 1/2 pkg. Heath bits
  1. Bake brownies as directed on package and let cool. Cut into 1 in. cubes.
  2. Beat milk and pudding mixes together; then fold in cool whip.
  3. Layer 1/2 brownies, 1/2 pudding mix, rest of brownies, rest of pudding mix. Add Heath bits to the top and serve. (If making ahead, don't add Heath bits until serving or they will become soggy.)
This is a must for all of the chocolate lovers out there. It is a rich dessert that keeps you snitching more. Warning: if you take this dessert to work, make sure you take the recipe too. (That is how I acquired this recipe.)

Sweet Heart Krispy Treats

  • Cooking spray
  • 3 Tbsp margarine
  • 6 cups mini (or 60 regular-size) marshmallows
  • Red food coloring
  • 9 cups Rice Krispies cereal
  • Heart shaped cookie cutter
  • Plastic bags, yarn
  1. To begin, lightly coat a 10- by 15-inch baking sheet with cooking spray and set it aside.
  2. Melt the margarine in a large pot over low heat. Add the marshmallows, stirring them continuously until they melt. Remove the pan from the heat. Stir in drops of red food coloring until the color receives a thumbs-up from the chef.
  3. Add the Rice Krispies, stirring until they are evenly coated with marshmallow. Spoon the mixture onto the baking sheet.
  4. With waxed paper (or lightly buttered hands), smooth out the mixture, spreading it to an even thickness.
  5. Cut out hearts with the cookie cutter. Place each heart in a clear plastic bag, tie on a yarn bow, and they're ready for giving. Makes seven 5-inch hearts.

Heart's Desire Pizza


  • 1 tube (17.3) large refrigerator biscuits
  • 1 jar (14 oz) pizza sauce
  • 1-1/2 to 2 c. toppings: olives, pepperoni, mushrooms, onions, etc.
  • 1-1/2 c. (6 oz) shredded mozzarella cheese
  • 1-1/2 c. (6oz) shredded cheddar cheese

  1. Line a baking sheet with aluminum foil; lightly spray with Pam.
  2. On lightly floured surface, roll out each biscuit and shape into a heart.
  3. Transfer to foil lined pan.
  4. Spoon pizza sauce over dough within 1/4" of edges. Sprinkle with desired toppings and cheeses.
  5. Bake at 425 for 10-15 minutes or until golden brown.

Makes 8 individual pizza's

Conversation Cupcakes


  • 1 pkg. desired cake mix
  • white frosting
  • red, yellow, blue food coloring (any colors will work)

  1. Prepare cake mix according to package directions . Place liners in heart shaped muffin pan or place a marble/small ball of aluminum foil in a standard muffin pan, in between the cupcake liner and the pan.
  2. Fill cups half full of batter.
  3. Bake according to directions. Cool 10 minutes; remove from pan to cool completely.
  4. Divide frosting into fourths. Leave one white; color one bowl red, one yellow, one blue (or desired colors).
  5. Frost cupcakes with colored frosting.
  6. Decorate top with Valentine phrases using white frosting.

Friday, February 6, 2009

Breakfast Granola

  • 8 c. old-fashioned oats
  • 1/2 c., plus 1 T. olive oil
  • 1 T. vanilla extract
  • 1/2 c., plus 1 T. honey
  • 1/2 c. each almonds, walnuts & pecans
  • 1/2 c. each raisins, cranberries and other dried fruit
  1. Preheat oven to 325F. Combine oats, oil, vanilla and honey. Spread in a single layer on a baking sheet. Bake 30 minutes, turning and stirring every 10 minutes. Add nuts after first 10 minutes.
  2. Remove from oven; cool. Stir in dried fruit. Store in an airtight container. Serve with milk or cover a ride banana with peanut butter and roll in granola.
  3. Yield: 11 cups.

Microwave Marshmallow Roasting

  • Marshmallows (preferably large)
  1. Place 1 large marshmallow (or several miniature ones) on a plate & microwave for approximately 30 seconds.
  2. Have your kids watch the marshmallow cook in the microwave as it will expand several times its original size.
  3. Once the microwave has stopped, the roasted marshmallow will deflate & be a tasty snack.

Mac 'n' Cheese Soup


  • 1 package (14 oz) deluxe macaroni and cheese dinner mix
  • 9 cups water, divided
  • 1 cup fresh broccoli florets (I use frozen broccoli that has been thawed)
  • 2 TB finely chopped onion
  • 1 can condensed cheddar cheese soup, undiluted
  • 2½ cups milk
  • 1 cup chopped fully cooked ham

  1. Set aside cheese sauce packet from macaroni and cheese mix. In a large saucepan, bring 8 cups water to a boil. Add macaroni; cook for 8-10 minutes or until tender.
  2. Meanwhile, in another large saucepan, bring remaining water to a boil. Add broccoli and onion; cook for 3 minutes. Stir in soup, milk, ham and contents of cheese sauce packet; heat through. Drain macaroni; stir into soup.

Very good dish, but leftovers absorb most of the liquid. May want to add more milk when you eat leftovers.

Thursday, February 5, 2009

Speedy Ice Cream


  • 1 cup half and half cream
  • ¼ cup sugar
  • ½ to 1 tsp vanilla extract
  • 4 cups coarsely crushed ice cubes
  • 3/4 cup salt

  1. In a small resealable plastic bag, combine the cream, sugar and vanilla. Press out air and seal.
  2. In a large resealable plastic bag, combine the ice and salt; add the sealed small bag. Seal the large bag; place in another large resealable plastic bag and seal. Shake and knead for 5-7 minutes or until cream mixture is thickened. Serve immediately or freeze.
  3. Yield: 1 cup

Lunch on a Stick


  • cheese, cubed
  • cooked tortellini
  • grape tomatoes
  • whole wheat bread slices, cut into 1-in. pieces
  • leaf lettuce, optional
  • sliced deli ham, cut into 1-in. strips
  • seedless red or green grapes
  • wooden skewers (5-6 inches)

  1. Mac & Cheese on a stick: Alternately thread cheese and tortellini on a skewer. Add grape tomatoes if desired.
  2. Ham & Cheese on a stick: Thread bread, lettuce if desired, cheese and a ribbon of ham on a skewer. Add additional cheese and bread pieces. Hold in place with a grape or grape tomato on each end.
  3. Fruit & cheese on a stick: Alternately thread grapes and cheese on a skewer.
  4. Create your own lunch on a stick: Let children place their favorite ingredients on a stick.

Mini Vegie Wagon


  • 2 celery ribs
  • 1 medium cucumber
  • 2 wooden skewers (6 inches)
  • Fresh baby carrots
  • green and purple broccoli florets
  • veggies of your choice
  • Vegetable dill dip

  1. Cut celery ribs in half lengthwise and then into 6-in. pieces. Cut cucumber into ½-in. slices. Place one cucumber slice on the ends of each skewer; place celery pieces lengthwise across skewers to form wagon frame.
  2. Pile carrots, broccoli and remaining cucumber on wagon. Serve with dip.
  3. Serves 4-6

Tuesday, February 3, 2009

Rock Candy


  • 1½ cups water

  • 6 cups sugar

  • food coloring

  • 3 - 6-in. lengths of string

  1. Bring the water to a boil in a saucepan. Remove from the heat and add 3 cups sugar, stirring until it dissolves. Slowly add the remaining sugar, reheating the water if necessary. When all the sugar has dissolved, pour into 3 heat proof jars. Stir 3 drops of food coloring into each jar. Tie each length of string around a pencil. Lay atop jars so string lays i liquid. Crystals will begin to form within a hour and continue to solidify for several days. If layer forms on surface of water, break it. When water evaporates, candy is ready to eat.

Edible Playdough

  • 1 cup peanut butter
  • 1½ cup instant powdered milk
  • 3 TB honey
  1. Mix all together and have fun!

One Step Macaroni and Cheese


  • 7 oz. Elbow macaroni (uncooked)
  • 16 oz. cottage cheese
  • 8 oz. American cheese (cubed)
  • 1/4 c. butter melted
  • 1 t. salt
  • 2-1/4 c. boiling water


  1. In 2 qt. greased casserole, mix first 5 ingredients .
  2. Add boiling water and mix well.
  3. Bake at 375 for 45 min., stirring every 15 min.

Very cheesy and wonderful!!

Honey Snack Mix


  • 1 package (10 oz) honey-flavored Teddy Grahams
  • 3 cups Honeycomb cereal
  • 1½ cups Reese's pieces
  • 1 cup chocolate-covered raisins

  1. In a large bowl, combine all ingredients. Store in an airtight container.
  2. Yield: 9 cups

This is a wonderful mix to eat when traveling. I even brought it to the beach in Florida for a snack (we kept it in the cooler so the chocolate didn't melt.)

Snowmen Cookies


  • 1 pkg (16 oz) Nutter Butter cookies
  • 1 1/4 lb. white candy coating, melted
  • miniature choc. chips
  • M&M mini baking bits
  • pretzel sticks, halved
  • orange & red decorating gel

  1. Using tongs, dip cookies in candy coating; shake off excess.
  2. Place on wax paper.
  3. Place 2 choc chips for eyes, place 3 M&M down the middle for buttons.
  4. For arms, dip ends of 2 pretzel stick halves into coating; attach on to each side.
  5. Let stand until hardened.
  6. Pipe nose and scarf with gel.

Makes 32 cookies

Monday, February 2, 2009

Hamburger-Noodle-Corn Casserole

  • 1 lb. hamburger
  • 1 can corn, drained (you can also use frozen, 1-2 cups)
  • 1 can cream of mushroom soup
  • 1/2 can milk
  • 1 cup uncooked noodles (any variety..I use egg noodle)
  • Salt and pepper to taste
  1. Brown hamburger and drain. Start boiling water for noodles. Cook and drain.
  2. Mix together hamburger, corn, soup, milk, cooked noodles and salt and pepper. Place in a 9x13" baking dish.
  3. Bake at 350 degrees for 30-35 minutes.
*You can add French Fried Onions on top for some crunch.

Snowmen On A Stick

  • Bananas
  • Grapes
  • Apples
  • Carrot
  • Bamboo skewers
  • Mini chocolate chips
  • Pretzel Sticks
  1. For each snowman, you will need three thick slices of banana, a grape, a sliver of carrot, and a triangular piece of apple. (Tip: Poke a hole in the apple piece with a bamboo skewer first to make assembly easier.)
  2. Have your kids slide the fruit onto the skewer, then use the carrot slivers for noses, mini chocolate chips for eyes and buttons, and pretzel sticks for arms.

Snowman Party Stew


  • 1 lb ground beef
  • 1 pkg (16 oz) frozen vegetables for stew, divided
  • 1 can (10 1/4 oz) beef gravy
  • 2 c. mashed potatoes (prepared with a small amount of milk)
  • chopped black olives
  • 1/4 c. ketchup

  1. Remove 24 peas and one carrot chunk from stew vegetables; set aside.
  2. In skillet, brown beef over medium heat.
  3. Add the remaining vegetables to beef. Cook until vegt. are thawed.
  4. Add gravy; mix well.
  5. Pour into an ungreased 9" pie plate.
  6. Top with 8 mashed potato snowmen, using 1 Tbsp. of potatoes for each head and 3 Tbsp for each body.
  7. Bake uncovered at 350 for 20 minutes.
  8. Meanwhile cut carrot chuck into 8 strips.
  9. Insert one strip into each snowman for nose, place 3 reserved peas for buttons, add 2 pieces of chopped black olives for eyes.
  10. Drizzle with ketchup to form a scarf.

Teddy Bear Biscuits


  • 1 tube (7 1/2 oz) refrigerated buttermilk biscuits; separated into 10 biscuits
  • 1 egg, beaten
  • 2 Tbsp. sugar
  • 1/4 tsp. ground cinn.
  • 9 mini choc. chips
  1. For each bear (three):
  2. Shape one biscuit into an oval for the body and place on a greased baking sheet.
  3. Cut one biscuit into four pieces; shape into balls for arms and legs. Place next to body.
  4. Cut one biscuit into two small pieces and one large piece; shape into head and ears. Place above the body. (you'll have one biscuit left over)
  5. Brush with egg. Combine sugar and cinn; sprinkle over bears.
  6. Bake at 425 for 8-10 minutes.
  7. Place mini choc. chip on head for eyes and nose while the biscuits are still warm.

Yields 3 bears

Apple-Raisin Ladybug


  • 2 lettuce leaves (we don't use them)
  • 1 medium apple, quartered and cored
  • creamy peanut butter
  • Raisins
  • 5 red grapes

  1. Place lettuce leaves on plates. (I skip this step)
  2. Arrange two apple quarters, peel side up. (I like to spread a little peanut butter between the quarters, to help them stick together better)
  3. Use dabs of peanut butter to place raisins in the space between the apple quarters.
  4. Place one grape at the stem end of the apple for head.
  5. For legs, cut remaining grapes lengthwise into 4 pieces; place three on each side of ladybugs.
  6. Place small dabs of peanut butter on remaining raisins; press onto apple for spots.

Makes 2 servings

Ladybug Appetizers


  • 2 oz cream cheese, softened
  • 2 Tbsp. sour cream
  • 1/2 tsp. snipped chives
  • 1/8 tsp. minced parsley
  • 1/8 tsp. garlic salt
  • Black paste food coloring
  • 36 butter-flavored crackers
  • 18 cherry tomatoes, quartered
  • 18 large pitted ripe olives
  • 72 fresh chive pieces (about 1 1/2" long)

  1. In small bowl, beat cream cheese until smooth. Add sour cream, chives, parsley, and garlic salt; mix well.
  2. Place 1 Tbsp. in small bag, tint black; set aside.
  3. Spread remaining cream cheese mixture onto crackers.
  4. Arrange two tomato quarters on each cracker for ladybug wings.
  5. For heads, halve the olives width wise; place one half on each cracker.
  6. Insert 2 chives into olives for antennae.
  7. Use tinted cream cheese to pipe spots on wings.

Makes 3 dozen. Instead of making the cream cheese mixture I have used Garden Vegt Cheese Spread, or French Onion Dip. I rarely add the antennae, and our kids still know its a ladybug!

Sunday, February 1, 2009

Ready Bran Muffins


  • 2 cups boiling water
  • 2 cups 100% Bran cereal
  • 1 cup shortening or butter
  • 2 cups sugar( or 1 1/3 cup honey)
  • 4 eggs
  • 1 quart buttermilk
  • 5 cups flour
  • 5 tsp. soda
  • 1 tsp. salt
  • 4 cups 100% Bran cereal( or All Bran)

  1. Pour together 2 cups boiling water and 2 cups Bran cereal. Set aside.
  2. Cream shortening and 2 cups sugar.
  3. Add 4 eggs beaten and the buttermilk.
  4. Then add above Bran cereal mixture and mix together.
  5. Fold in the last 4 dry ingredients.
  6. Store in jars in the refrigerator for as long as six weeks.

Because this make such a large batch you can cut it in half, make all and freeze the muffins, or store batter in the fridge for up to 6 weeks. So easy then to make a few muffins quick in the morning before the kids go to school!

Peanut Butter Balls


  • 1/2 cup peanut butter
  • 3 1/2 Tbsp. non-fat powdered milk
  • a bit of honey

1. Mix together and roll into balls.

2. Store in the refrigerator.

3. Optional: roll in wheat germ, coconut, brown sugar, etc.

I know peanut butter is a "NO NO" with the salmonella scare right now, but when that passes these are so yummy and so healthy. These were a favorite of mine as a child, especially rolled in wheat germ!! Mom would make a Tupperware full and we'd snack on them for several days.

Tuna Schooners


  • 1 can (6 oz) tuna, drained and flaked
  • 1/2 c. finely chopped apple
  • 1/4 c. mayo
  • 1/4 tsp. salt
  • 4 lettuce leaves
  • 2 English muffins, split and toasted
  • 8 tortilla chips

  1. In a bowl, combine the tuna, apple, mayo and salt; mix well.
  2. Place lettuce on muffin halves. (we don't always use lettuce)
  3. Top with tuna mixture.
  4. Place tortilla chips on tuna mixture to resemble sails.

Yields 2-4 sandwiches.

Pizza Biscuit Bears


  • 1 tube (16.3 oz) large refrigerated buttermilk biscuits
  • 12 pepperoni slices
  • 12 ripe olives
  • 1 Tbsp. chopped green pepper
  • 1 jar (2 oz) sliced pimientos, drained
  • 2 Tbsp. shredded mozzarella cheese
  • 1 can (8 oz) pizza sauce, warmed
  1. Separate biscuits; place 6 biscuits on an ungreased baking sheet.
  2. Cut each remaining biscuit into 6 pieces; roll into a ball; attach 2 balls to each biscuit to form ears; pinch dough to seal.
  3. Decorate each bear with pepperoni slice on each ear, olive slices for eyes, green pepper for nose, 2 pimiento strips for mouth and mozzarella cheese for furry forelock.
  4. Bake at 375 for 15-20 minutes or until golden brown.
  5. Serve with pizza sauce.

I like to put shredded cheese on the entire bear. Our kids LOVE these.

Peanut Butter Honeybees


  • 1/2 c. creamy peanut butter
  • 2 Tbsp. butter, softened
  • 1/2 c. powdered sugar
  • 3/4 c. graham cracker crumbs (about 12 squares)
  • 1 square (1 oz) semisweet chocolate
  • 1/3 c. sliced almonds, toasted

  1. In mixing bowl, cream peanut butter, butter and sugar until smooth.
  2. Add graham cracker crumbs; mix well.
  3. Shape teaspoonfuls of dough into 1 1/4" ovals; place on waxed paper-lined baking sheet.
  4. Melt choc in microwave; high for about 1 minute. Transfer to resealable plastic bag; cut a small hole in corner of bag.
  5. Pipe three stripes on each bee.
  6. Insert two almonds into each bee for wings.
  7. Use a tooth pick to poke holes for eyes.
  8. Store in refrigerator.

Makes about 4 dozen

Butterfly Pancakes


  • 1 c. flour
  • 1 tsp. sugar
  • 3/4 tsp. baking powder
  • 1/2 tsp. salt
  • 1 egg
  • 1 c. buttermilk
  • 1 Tbsp. butter, melted
  • Assorted fresh fruit: strawberries, blueberries, kiwi, oranges, etc.


  1. In a bowl beat the egg, buttermilk and butter.
  2. Stir in remaining ingredients, except fresh fruit, just until moistened.
  3. To form each wing, pour 2 Tbsp batter onto a greased, hot griddle. Pour 1 Tbsp batter below and touching the larger one.
  4. Turn when bubbles form on top; cook until second side is golden brown.
  5. Place two wings on plate to form butterfly. Decorate with fresh fruit as desired.

Makes 5 butterfly pancakes. Feel free to use your favorite pancake recipe or box mix instead.

Smiley Face Pancakes


  • 2 c. biscuit/baking mix (Bisquick)
  • 1 1/4 c. milk
  • 1 egg, beaten
  • 2 Tbsp. sugar
  • 2 Tbsp. lemon juice
  • 1 tsp. vanilla extract
  • Red, Green, Yellow and Blue food coloring (liquid or paste)

  1. Combine all ingredients, except food coloring. Mix until smooth.
  2. Place 1 Tbsp of batter each in four bowls. Color one red, one green, one yellow and one blue.
  3. Drop remaining batter by 1/4 c. onto a lightly greased hot griddle.
  4. To create faces, paint colored batter on pancakes with a new small paintbrush.
  5. Cook until bubbles form on top, turn and cook until golden.

You can use your imagination and paint anything on the pancakes; words, shapes, animals, etc