Tuesday, October 23, 2012

Fruit Salad

This is a family recipe
You need:
2 large cans of fruit cocktail, drained
1 large can of mandarin oranges, drained
1 large can of pineapple tidbits, drained but save the juice
1 med can of sliced peaches, cut the peaches in half, drained but save the juice
3 bananas, sliced
1 large pkg. instant Lemon pudding
 Mix all the fruit together in a big bowl. In a separate bowl mix the peach and pineapple juice together with the instant lemon pudding and pour over the fruit. Mix all together and refrigerate for at least an hour before serving. Add bananas a few minutes before you serve, to keep them from browning. ENJOY!!!

Yummy Cherrios

This is so simple!!!
All you need is:
1 cup sugar
1 cup Karo syrup {boil together for 1 min}
add 1 tsp. vanilla
1 cup peanut butter {mix together really good}
Then pour over 5 cups of Honey Nut Cheerios and mix together good. It will be HOT so be careful not to get burned. Pour into a 9X13 greased pan and let it set up!!! This is so YUMMY!!!!

Peach Cobbler in the Crock Pot

Dump into the crock pot and stir together:

2/3 cup water
1 1/3 cup sugar
3 tsp lemon juice
5~6 cups of fresh peaches

Cover and Cook on LOW 4 hours {stirring occasionally}

Separate bowl, mix for topping:
2 cups flour
8 TBSP sugar
1 TBSP baking powder
1/2 tsp salt
1 TBSP cinnamon

Cut in 1 stick butter (1/2 cup) - it will be crumbly
Stir in, just until moistened: DO NOT mix with a hand mixer

1/2 cup milk
2 beaten eggs

Drop TBSP size mounds on top of the hot fruit mixture - single layer, evenly spaced. Cover and cook on HIGH for another 30~45 minutes. It will not brown, but will be cooked. Check with a toothpick to see if crust is ready! {If toothpick comes out clean} Serve warm with vanilla ice cream

SIMPLE Crock pot Potato Soup

6 LARGE potatoes {peeled & cubed}
1 LARGE yellow onion {diced}
1 qt chicken broth
3 garlic cloves {minced} I don’t like garlic so I didn't use it
1/4 c butter
Salt & Pepper to taste
1 ½ C diced ham

Directions: Mix all ingredients  together in the crock pot except the cream and ham. Cook on LOW for 8 hours or HIGH for 4 hours. {until potatoes are tender} About an hour before soup is done add diced ham. When potatoes are tender mash them with either a wire whisk or a potato masher until lumpy and soup is slightly thickened. Stir in cream and cook for 10~15 mins longer then its ready to serve. You may either add cheese on before you serve it or let everyone garnish their own.
Toppings: Bacon, chives, cheese, sour cream the possibilities are endless

Friday, August 10, 2012

Chocolate Coca Cola Cake

**Recipe found on Pinterest**
Preheat oven to 350* and grease a 9X13 pan
2 cups of flour
2 cups of sugar
1/2 tsp. slat
1/2 tsp. baking soda**
1/2 tsp cinnamon

**This has been made with baking powder or baking soda, either one works, powder was in the recipe, but soda gave better results

in a sauce pan over medium high heat stir this up good until it boils

1 cup of butter 1/4 cup unsweetened cocoa powder
1 cup coca cola
1/2 cup buttermilk

remove from heat and add to the flour mixture and mix together until combined.

2 eggs
1 tsp. vanilla extract

Mix all together, pour in the pan and bake for about 30 mins {do not over bake}

When cake is nearly done make the glaze by mixing these ingredients in a saucepan:
1/2 cup butter
1/2 cup coca cola
1/4 cup unsweetened cocoa powder
once that boils, remove and slowly stir in 4 cups of Powder Sugar until nice and smooth.
*optional: add a cup of chopped pecans or walnuts and give it a good stir

Once the cake is done baking {toothpick comes out clean} then you pour the glaze mixture over the top of the HOT cake.

Let it set for a bit to cool down, then cut and enjoy!!!
YUMMY either cool or HOT!!! 

Tuesday, March 20, 2012

Sweet & Sour Chicken Wraps

In 1 bowl, mix together:
1/3 C flour
1 C sugar
2 tsp garlic salt
1 tsp pepper

In a separate bowl, mix together
1 C vinegar
1 C chicken broth
2 Tbsp soy sauce
1/3 heaping Cup ketchup

Other ingredients:
1-2 lbs chicken
1 package tortillas

Whisk dry ingredients into bowl with wet ingredients until well blended.
For freezing: Put sauce in gallon ziploc bag with chicken.
When ready to cook: Pour sauce & chicken into crock pot.
Cook approx 8 hours on low (until chicken is done & separates easily).
Shred chicken if desired when done cooking.
Serve with tortillas & any other desired toppings.

Wednesday, March 14, 2012

Cherry Bars

1 3/4 c. sugar                  
1 c. butter                     
1 t. vanilla                       
4 eggs                        
3 c. flour 
1 1/2 t. baking powder 
1 can of cherry pie filling   
 1 1/2 c. powder sugar
2 T. milk
1/2 t. almond extract
{powder sugar, milk, and almond extract make the glaze to go on top}

Press 1/2 of the batter in a jelly roll pan.  Place 1 can of cherry pie filling on top, then drop the rest of the batter by spoonfuls on top of the pie filling. Bake at 350 for 35-45 minutes.  Glaze while bars are still hot. I also like to add cream cheese when I add the cherries, I just take chunks of cream cheese and flatten it with my fingers and randomly place it. But you don't have to do that! That's just the way we like them.

*Submitted by MaryJo Scott

Thursday, February 2, 2012

Chocolate Crepes with Raspberry Sauce


  • 1 cup fat-free milk
  • 1/2 cup fat-free evaporated milk
  • 2 egg whites
  • 1 egg
  • 1 cup all-purpose flour
  • 1/4 cup plus 1/3 cup sugar, divided
  • 1/4 cup baking cocoa
  • 1/2 teaspoon salt
  • 4-1/2 teaspoons cornstarch
  • 1 cup water
  • 4-1/2 cups fresh or frozen raspberries, thawed, divided
  • Reduced-fat whipped cream in a can
  • 1 teaspoon confectioners' sugar
  • In a small bowl, combine the milk, evaporated milk, egg whites and egg. Combine the flour, 1/4 cup sugar, cocoa and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
  • In a small saucepan, combine cornstarch and remaining sugar; set aside. Place water and 3-1/2 cups raspberries in a blender; cover and process for 2-3 minutes or until pureed.
  • Strain puree into cornstarch mixture and discard seeds. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a small bowl; refrigerate until chilled.
  • Coat an 8-in. nonstick skillet with cooking spray; heat over medium heat. Stir crepe batter; pour a scant 3 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack.
  • Repeat with remaining batter, coating skillet with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between.
  • Spread each crepe with 2 tablespoons sauce. Fold each crepe into quarters; place two crepes on each of eight individual plates. Top servings with remaining sauce and 1 tablespoon whipped cream. Garnish with remaining raspberries and sprinkle with confectioners' sugar. Yield: 8 servings.