Spring Blossoms

Tuesday, March 24, 2015

Southern Caramel Cake

Bookmark and Share yReal Deal Southern Caramel Cake
Recipe type: Sweet
Cuisine: Dessert/Southern
The best real Southern caramel cake on the web! If you want authentic Southern Caramel Cake, you must make this recipe.
For the Cake:
  • 1 cup (2 sticks) unsalted butter, room temperature
  • ⅓ cup vegetable oil
  • 2½ cups granulated sugar
  • 3 cups sifted cake flour
  • 6 large eggs plus 2 egg yolks, room temperature
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup sour cream
  • 2 tablespoons pure vanilla extract
For Aunt Bev's Caramel Icing:
  • 1½ sticks butter
  • 2 (12 ounce) cans evaporated milk
  • 2 cup granulated sugar
  • 2 teaspoons pure vanilla extract

For the Cake:
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, cream butter, oil and sugar on high until fully incorporated and light and fluffy, about 5-6 minutes.
  3. Turn mixer to medium speed and mix in eggs and egg yolks one at a time until well incorporated.
  4. Add in vanilla extract and mix.
  5. Sift cake flour, baking powder and salt into a medium sized bowl.
  6. With mixer on slow speed, alternate adding in flour mixture and sour cream ending with flour mixture until mixed through.
  7. Do not over mix.
  8. Spray three 9 inch round cake pans with baking spray or grease and flour them.
  9. Pour batter into individual cake pans evenly.
  10. Bake in preheated oven for 23-30 minutes or until fully baked (but DON'T OVERBAKE THESE CAKES- CHECK THEM EARILER SO THEY DON'T DRY OUT).
  11. Remove cake pans from oven and cool on cooling racks for 10 minutes.
  12. Remove cakes from pans and wait until completely cooled to ice.
For the Caramel Icing:
  1. Add butter, evaporated milk, and sugar to saucepan over medium heat until everything has melted together.
  2. Leave over medium to low heat stirring periodically for about 1½- 2 hours (watch the entire time to make sure it does not burn until thickened and caramel has darkened to a beautiful golden brown.
  3. Make sure that the caramel turns the color of the photo below before stopping the heat.
  4. It should also coat the back of a spoon to ensure thickness.
  5. Be careful to watch, adjusting heat temperature to not let it burn.
  6. Remove from heat and add in vanilla extract.
  7. Cool for about 15-20 minutes before icing the cake.
Recipe by Grandbaby Cakes at http://www.grandbaby-cakes.com/2012/12/caramel-cake/

Saturday, March 21, 2015



1 package (9 ounces) yellow cake mix
1-1/2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 package (8 ounces) fat-free cream cheese
1 can (20 ounces) unsweetened crushed pineapple, well drained
1 carton (8 ounces) frozen fat-free whipped topping, thawed
1/4 cup chopped walnuts, toasted
20 maraschino cherries, well drained


1/ Prepare cake mix batter according to package directions; pour into a 13-in. x 9-in. baking pan coated with cooking spray.
2/ Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
3/ In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
4/ In a small bowl, beat cream cheese until smooth. Beat in pudding mixture until blended. Spread evenly over cake. Sprinkle with pineapple; spread with whipped topping. Sprinkle with walnuts and garnish with cherries. Refrigerate until serving.

Crock Pot Dump Cake
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 8-10
  • 1 Box Yellow Cake Mix (or this homemade cake mix)
  • 1 Can Cherry Pie Filling (or filling of your choice)
  • ¼ cup melted butter or margarine
  1. Dump 1 can of cherry pie filling into large crockpot. Spread out evenly.
  2. Top with dry cake mix.
  3. Then drizzle melted butter over the top.
  4. Cover and cook on low for 2½ to 3 hours.
  5. Serve warm with ice cream
Dairy Free
  1. Use dairy free margarine or coconut oil instead of butter and dairy free cake mix.

Recipe by Moms with Crockpots at http://momswithcrockpots.com/2013/05/crock-pot-dump-cake/

Strawberry Pound Cake

Bookmark and ShareStrawberry Pound Cake
2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed
1 cup butter
2 cups sugar
4 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup buttermilk
1/2 cup chopped pecans optional
1/4 teaspoon strawberry extract
1 1/2 cup confectioners sugar
1/2 cup sliced fresh strawberries
1/2 teaspoon vanilla extract
1/4 teaspoon strawberry extract
1/2 cup butter
Drain strawberries, reserving 1/2 cup juice. Chop the strawberries; set juice and berries aside.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the dry ingredients; add to creamed mixture alternately with buttermilk and mix well. Stir in the pecans, chopped strawberries and extract.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/4 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from the pan to a wire rack.
In a small saucepan, combine the butter and reserved strawberry juice. Add the sliced strawberries. Bring to a boil; cook and stir for 1 minute. Remove from the heat; stir in extracts and confectioners sugar. Glaze warm cake
Strawberry Pound Cake
Strawberry Pound Cake
Seven Layer Banana Dessert
  • For the Crust
  • 1/2 cup butter, melted
  • 2 cups graham cracker crumbs
  • 2 tbl sugar
  • For the Filling
  • 1- 5.9 oz box instant vanilla pudding
  • 1- 5.9 oz box instant chocolate pudding
  • 6 cups whole milk, divided
  • 4 bananas, sliced
  • 16 oz whipped topping, divided

  1. Start by making your crust
  2. Melt 1 stick of butter
  3. Combine melted butter, sugar and graham cracker crumbs in a large bowl.
  4. Press crumb mixture into the bottom and up the sides of a 13 x 9 pan
  5. Refridgerate pan for 30 minutes
  6. In a large bowl, combine 3 cups cold milk and package of vanilla pudding until pudding reaches soft serve consistancy.
  7. Spread an even layer of vanilla pudding over your prepared crust.
  8. Add to the pudding a layer of 2 bananas, sliced.
  9. Add a layer of 1/2 of the whipped topping.
  10. Repeat with another layer of 2 bananas, sliced.
  11. In a large bowl, combine 3 cups cold milk and the package of chocolate pudding
  12. Add layer of chocolate pudding to dessert and top off with remaining whipped topping
  13. Cover with plastic wrap and refridgerate for 1 hour.                                  . FROM Pack Momma     recipe site:

Monday, March 2, 2015

Sunday, March 1, 2015

Mexican Stuffed Pizza

1 (15-ounce) can chili with beans
1 (4-ounce) can ORTEGA® Diced Green Chiles
2 (8-ounce) packages refrigerated crescent roll dough
1/2 cup (2 ounces) shredded cheddar cheese
Toppings: shredded lettuce, chopped tomato, sliced ripe olives, and shredded cheddar cheese
Preheat oven to 350°F (175°C).
Combine chili with beans and chiles in medium bowl. Slightly overlap crescent dough triangles around edge of 10 to 12-inch-round pizza pan, positioning top half of each triangle so that it is hanging over the edge of the pan.
Spoon chili mixture in center of each crescent roll triangle; bring top half of each triangle over chili and tuck under pointed end. Sprinkle with cheese.
Bake for 30 to 35 minutes or until golden brown. Fill center of pizza pan with toppings.

Tuesday, February 17, 2015

The Midnight Baker: Mushroom Asiago Chicken

The Midnight Baker: Mushroom Asiago Chicken

Bookmark and Share1 lb boneless skinless chicken breast (about 2 large) 2 cups mushrooms, cut in half 1 clove garlic, minced 3 springs fresh thyme 1 1/2 cups dry white wine 1/2 cup seasoned flour 2 tbs butter 2 tbs olive oil 1/2 cup heavy cream 1/4-1/2 cup shredded asiago cheese 1/2 tsp salt (or to taste) 1/4 tsp pepper (or to taste) seasoned flour: 1/2 cup all-purpose flour 1 tsp salt 1/2 tsp black pepper Read more: http://www.bakeatmidnite.com/2013/07/mushroom-asiago-chicken.html#ixzz3SRV8GVjZq

Tuesday, April 13, 2010

Breakfast Ideas

Chilled Fruit Cups 
From:  Real Moms Kitchen/ Delicious!!!!
  • 1 can (12 ounces) frozen pineapple juice concentrate, thawed
  • 1 can (6 ounces) frozen orange juice concentrate, thawed
  • 1 cup water
  • 1 cup sugar
  • 2 tablespoons lemon juice
  • 3 medium firm bananas, sliced
  • 1 package (16 ounces) frozen unsweetened strawberries (I have used sweetened strawberries and reduced the sugar)
  • 1 can (15 ounces) mandarin oranges, drained
  • 1 can (8 ounces) crushed pineapple
  • 18 clear plastic cups (9 ounces)
  1. In a large bowl, prepare pineapple juice concentrate according to package directions. Add orange juice concentrate, water, sugar, lemon juice and fruit.
  2. Spoon 3/4 cupful into each plastic cup. Place cups in a pan and freeze. Remove from the freezer at least 40-50 minutes before serving. Serve with spoons.  (You kind of break up the frozen fruit with you spoon and eat it like a slush) Yield: 18 servings.
Overnight Blueberry French Toast with Blueberry Syrup
From: Real Moms Kitchen                                                
French Toast:
  • 12 slices bread, cut into cubes (french or Texas toast work well)
  • 1 (8-ounce) package cream cheese, cut in cubes
  • 1 cup blueberries (fresh or frozen)
  • 12 large eggs
  • 1/3 cup maple syrup
  • 2 cups milk (I use 1 cup milk and 1 cup cream)
  • 1 cup sugar
  • 1 cup water
  • 2 Tablespoons cornstarch
  • 1 cup blueberries (fresh or frozen)
  • 1 Tablespoon butter
  1. Arrange 1/2 of the bread cubes in a greased 9 x 13 pan.
  2. Sprinkle cream cheese cubes and blueberries evenly over the bread cubes.
  3. Top with remaining bread cubes.
  4. Mix together eggs, milk, and syrup.
  5. Pour over bread cubes and cover pan with foil. Let chill in refrigerator overnight.
  6. Bake covered with foil at 350 degrees for 30 minutes. Remove the foil and bake for another 30 minutes or until fluffy and golden. Top with sauce. Serves 8.
Sauce: Cook water, sugar, and cornstarch until thickened. Stir in blueberries and simmer for 10 minutes. Add butter and stir until melted. Serve over the french toast.

Crunchy Coated Bacon
From: Real Moms Kitchen                                              
  • thick sliced bacon
  • flour
  1. Line a large cookie sheet with edge with parchment paper or tin foil
  2. preheat oven to 350°
  3. coat thick sliced bacon in flour
  4. lay on cookie sheet (do not overlap)
  5. bake for 30 mins. (start check at 20 minutes to see if it’s done you don’t want burnt bacon)
*Be very careful removing the pan from the oven.

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    While looking at my subscribed recipe sites today, I came across two wonderful Strawberry Cake recipes.  With strawberries in season i'm sure all of us would enjoy these recipes. I found them on Southern Plate. I'm sure Christie would appreciate you coming to her site for all of her wonderful recipes.  I'm going to enjoy these. How about you.?  


    Fresh Strawberry Pie

    • 1 C sugar
    • 1 C Water
    • 3 T strawberry gelatin mix
    • 1 Pint Fresh Strawberries
    • 3 Heaping Tablespoons Cornstarch
    • 1 pie crust, cooked and cooled (The recipe for my crust may be found here I made a recipe and a half for a bit thicker crust)
    Combine sugar, cornstarch, and dry gelatin mix by stirring well. Add water and cook until thick and clear over medium high heat, stirring constantly to prevent scorching. Set aside and let cool. Wash and hull strawberries, cut in half and arrange over pie crust. When filling is cool, pour over strawberries and chill pie until ready to serve. Serve with whipped cream. Think of me when you eat a piece :) 

    Strawberry Punch Bowl Cake
    • 1 pkg Angel Food Cake
    • 1 pkg 3.5 ounce instant vanilla pudding mix (this is the small box and I always use sugar free)
    • 2 C milk (can use skim)
    • 1 (8 oz) carton whipped topping
    • 1 pint fresh strawberries, washed and hulled
    Trim brown from cake. Tear cake into small pieces. Prepare pudding as directed. Fold in cool whip. Place 1/3 cake pieces in a bowl. Top with 1/3 pudding mixture and 1/2 strawberries. Repeat and top with remaining pudding mixture. Garnish with strawberry. Refrigerate. 

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    Friday, February 26, 2010

    Country Casserole

    One of my favorite sites is Southern Plate. She has such delicious recipes and I love to read about her family during the depression days.  This is one of her recipes.  Please go here to find more.

    Country Casserole

    2 cups small shell pasta, cooked and drained
    3 cups frozen mixed vegetables, cooked and drained
    2 cups shredded cheddar, divided
    One can French fried onions, divided
    2 cups shredded cooked chicken (can use canned chicken)
    1 can cream of chicken soup
    ¼ cup milk
    1 tsp pepper
    1 tsp garlic powder
    ½ tsp salt
    Preheat oven to 350 degrees. Combine everything in a large bowl, reserving half of the cheese and half of the onions for topping later. Spoon into 9×13 casserole dish. Bake for twenty five minutes. Top with remaining onions and cheese, bake until cheese is melted, about five minutes more.
    Freezing options: Instead of freezing this in your casserole dish, simply spoon it into a gallon ziploc bag. Lay the bag flat so that it will thaw out quicker and place it in your freezer. On the day you want it, take it out the night before and refrigerate or place in fridge that morning.
    If you forget to do all of this, no sweat! Just microwave the bag until it thaws just a bit, pour into your casserole, and bake!
    To bake a casserole that is still frozen, simply place in the oven while the oven preheats. This allows the casserole to thaw quickly and then bake to perfection!
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    Saturday, February 13, 2010


    Aw,  Valentine Day will be here soon.  Are your ready?  Have you chosen a card or gift for your favorite person?   How about some homemade cookies or a heart shaped cake or craft  something special.
    Well, I am making  heart shaped cookies for my grandchildren to enjoy .  My husband also has a sweet tooth so I am making him a Texas Sheet Cake . 

    Texas Sheet Cake       

    By , About.com Guide


    • 2 cups all-purpose flour
    • 2 cups sugar
    • 1 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 cup butter
    • 1/3 cup unsweetened cocoa powder
    • 2 eggs
    • 1/2 cup buttermilk or sour milk
    • 1 1/2 teaspoons vanilla
    • .
    • Chocolate Frosting:
    • 1/4 cup butter
    • 3 tablespoons unsweetened cocoa
    • 3 tablespoons buttermilk
    • 2 1/4 cups sifted confectioners' sugar
    • 1/2 teaspoon vanilla
    • 1/2 cup chopped pecans, optional


    Cake Grease a 15X10X1-inch or jelly roll pan or a 13X9X2-inch baking pan; set aside. In a large bowl, combine flour, sugar, baking soda, and salt; set aside. In a medium saucepan combine 1 cup butter, 1/3 cup cocoa, and 1 cup of water. Bring mixture to a boil, stirring constantly. Remove from heat. With an electric hand-held mixer on medium speed, beat chocolate mixture into the dry mixture until thoroughly blended. Add eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan. Bake in a 350° oven about 25 minutes for the 15X10-inch pan or 35 minutes for the 13X9-inch pan, or until a wooden pick or cake tester inserted in center comes out clean. Pour warm chocolate frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack; cool thoroughly before cutting. Makes 24 servings. Frosting: In a medium saucepan combine 1/4 cup butter or margarine, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk. Bring to a boil. Remove from heat; add 2 1/4 cups sifted confectioners' sugar and 1/2 teaspoon vanilla. Beat until smooth. If desired, stir in 1/2 cup coarsely chopped pecans.


    Now for my cookie recipe for my grandchildren:

    Valentine's Cookies


    • 1/2 cup butter
    • 1 cup sugar
    • 1 egg
    • 1/4 cup milk
    • 1/4 teaspoon vanilla
    • Approximately 3 cups flour
    • 2 teaspoons baking powder
    • Icing, recipe follows
    • Silver balls
    • Gold balls


    • 2 tablespoons egg whites*
    • 2 cups powdered sugar
    • Red food coloring


    Cream the butter. Add the sugar and mix well. Add the egg, milk and vanilla and combine. Sift together 1 cup of the flour with the baking powder and mix it into the batter. Add some or all of the additional flour depending on how much the dough can handle. Form into a disk, cover in plastic and chill in the refrigerator at least 2 hours. Roll out on a lightly floured surface about 1/4-inch thick. Cut out hearts with various sized cookie cutters and place on a greased sheet pan. Bake at 375 degrees F for 8 to 10 minutes until very light golden brown. Let cool on the pan.
    Icing: Whisk together the egg whites and powdered sugar to form a slightly loose icing. It should flow a little bit but not too much. Transfer a small amount to a separate bowl and add a tiny amount of red food coloring to make pink icing. Pipe a rim of pink icing around the edge of the cookie and then fill in the center with white icing, or just pipe decorative designs on the surface. Embellish with silver or gold balls. Let dry and package up in cello bags tied with a ribbon.
    Recipe from Food Network.

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    Thursday, February 4, 2010

    My Grandchildren and 1 Great grandson

            Halloween 2009                      

                             Christmas 2009
    Sorry I have not posted in quite a while.  I have been busy keeping my grandson  who is 8 months old .  He is my son's youngest child.  He has two daughters age 16 and 13. I have been keeping Briar since he was born in May, 2009 and he is such a good baby. He has never been sick or had any of the baby problems.  He has his first tooth and is almost walking.  I love all of my granchildren as if they are my own.

    I have another granddaughter  Nikki who is 20,  another grandson, Michael and his son, my greatgrandson Kingston.  They are all very precious to me and I love them so much.

    Wednesday, December 9, 2009

    Oatmeal Raisin Spice Cookies in a Jar

    Makes about 36

    3/4 cup packed brown sugar

    1/2 cup white sugar

    3/4 cup raisins

    2 cups rolled oats

    1 cup all-purpose flour
    1 teaspoon ground cinnamon

    1/2 teaspoon ground nutmeg

    1 teaspoon baking soda

    1/2 teaspoon salt

    Mix together flour, ground cinnamon, ground nutmeg, baking soda and salt. Set aside. Layer ingredients in order given in a 1 quart "wide mouth" canning jar. It will be a tight fit, make sure you firmly pack down each layer in place before adding the flour mixture. Find more recipes here

    Instructions to attach to jar:

    Oatmeal Raisin Spice Cookies

    1. Empty jar of cookie mix into large mixing
    bowl. Use your hands to thoroughly blend mix.

    2. Add: 3/4 cup butter or margarine softened at room temp. Stir in one egg, slightly beaten. Add in 1 teaspoon of vanilla.

    3. Mix until completely blended. You may need to finish mixing with your hands.

    4. Shape into balls the size of walnuts. Place on a parchment-lined cookie sheet 2 inches apart. DO NOT USE WAXED PAPER.

    5. Bake at 350 degrees F (175 degrees C) for 11 to 13 minutes until edges are lightly browned. Cool 5 minutes on baking sheet. Remove cookies to baking racks to finish cooling.

    Makes 3 dozen cookies.

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    Tuesday, December 1, 2009

    I ran across this bit of information on another site that may be of interest to you. It has helped me a lot.   It is a good idea to put a date on food when  you store it in the refrigerator and refer back to this list.   Thanks to Gail at dailyrecipe.com


    Cooked Food Item Refrigerator Storage Time

    Roast turkey 3 to 4 days                                                              

    Stuffing 1 to 2 days

    Giblet Gravy 1 to 2 days

    Canned Cranberry Sauce 5 to 7 days

    Homemade Cranberry Relish 5 to 7 days

    Roast Pork 2 to 4 days

    Roast Beef/Veal/lamb 3 to 4 days

    Baked ham 3 to 5 days

    Meat w/ sauce or gravy 1 to 2 days

    Cooked vegetables 3 to 5 days

    Pumpkin pie 2 to 3 days

    Fruit desserts/pie 3 to 5 days

    *Seafood 1 to 2 days

    Gumbo 1 to 2 days

    Soups 2 to 3 days


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    Thursday, November 26, 2009

    Peppermint Patty Brownies

    1 box Betty Crocker® Gluten Free brownie mix

    Butter and eggs as called for on brownie box

    1/2 cup sweetened condensed milk

    1 1/2 teaspoons peppermint extract

    2 1/2 to 3 cups gluten free powdered sugar

    1 cup Betty Crocker® Rich & Creamy chocolate frosting

    1. Heat oven to 350°F (325°F for dark or nonstick pan). Line pan with aluminum foil; grease bottom of pan with shortening. Make and bake brownies as directed on box, using butter and eggs, for (8- or 9-inch) square pan. Cool 1 hour.

    2. In medium bowl, stir together sweetened condensed milk and peppermint extract. Beat in enough powdered sugar on low speed of electric mixer until blended and slightly crumbly. Turn mixture onto surface sprinkled with powdered sugar. Knead lightly to form a smooth ball. Pat mixture evenly over top of brownies.

    3. Spread frosting over brownies. To serve, remove brownies from pan by lifting on aluminum foil; transfer to cutting board. With long sharp knife, cut into squares, 4 rows by 4 rows

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    Thursday, November 12, 2009


    With Thanksgiving fast approaching, we all are getting our menus together.  Our family always gets together at my  youngest daughter's house, along with her husband's family and other friends.  We usually have a large crowd and everybody has a good time. We have a chance to visit together, show off the new babies in the family . Reminisce old times and most important, give thanks for our years blessings.  This year we will be especially praying for our military men and women and ask that they be kept safe.  We will have one guest that is returning from Iraq and we are all greatfully for him and what he has done for us and look forward to spending time with him.

    I hope all of you have a Joyous Thanksgiving Holiday with your loved ones.  I have listed a few dishes that I know we will be enjoying on this holiday.  Hope you like them.

    Brussels Sprouts with Apples

    2 1/4 pounds fresh brussels sprouts, halved
    3 tablespoons fresh lemon juice
    2 teaspoons salt, divided                                                 
    1/4 cup butter or margarine, divided
    1 medium onion, diced
    1/4 cup apple juice
    1 large Red Delicious apple, diced
    1 garlic clove, minced
    1 teaspoon sugar
    1 (8-ounce) can sliced water chestnuts, drained
    1/2 cup golden raisins
    2 teaspoons grated lemon rind
    1/2 teaspoon freshly ground pepper
    1/8 teaspoon grated nutmeg

    Bring brussels sprouts, lemon juice, 1 1/2 teaspoons salt, and water to cover to a boil in a saucepan. Cover, reduce heat, and simmer 5 to 10 minutes or until tender. Drain and keep warm.

    Melt 2 tablespoons butter in a large skillet over medium-high heat; add onion, and sauté 15 to 20 minutes or until caramel-colored. Add apple juice, and cook 2 minutes, stirring to loosen browned particles.

    Add apple, garlic, and sugar; cook, stirring constantly, 5 to 6 minutes or until apple is tender. Add water chestnuts, next 4 ingredients, remaining 1/2 teaspoon salt, and remaining 2 tablespoons butter; cook, stirring constantly, 3 to 4 minutes. Gently toss in brussels sprouts.
    Yield: 6 to 8 servings

    Sweet Potato Casserole

    3 cups mashed sweet potatoes
    1 cup sugar
    2 eggs
    1/2 cup milk
    1/4 cup butter, melted
    1/2 teaspoon salt
    1 teaspoon vanilla extract


    2 tablespoons butter
    1/2 cup flour
    1/2 cup pecans, chopped
    1 cup brown sugar

    Mix together main ingredients. Pour into butter 9x13 inch baking dish. Sprinkle on topping. Bake at 350 degrees for 30 minutes.


    Melt butter and stir in brown sugar. Add flour and nuts


    Pumpkin Pie                                                                                                                                                                                                


    3/4 cup sugar

    1 1/4 teaspoons ground cinnamon

    1/2 teaspoon salt

    1/4 teaspoon ground ginger

    1/8 teaspoon ground nutmeg

    1/8 teaspoon ground cloves

    1 can (15 oz.) pumpkin

    1 1/4 cups milk (10 oz.)

    1 tsp. vanilla
    2 large eggs

    Pastry for a single-crust 9-inch pie,


    1. In a large bowl, mix sugar, cinnamon, salt, ginger, nutmeg, and cloves. Add pumpkin,  milk, and eggs and vanilla ; whisk until well blended. Pour mixture into unbaked pastry in pan.

    2. Set pie on bottom rack of a 425° regular or convection oven. Bake for 15 minutes, then reduce temperature to 350°; continue baking until center of pie is set and a knife inserted in the middle comes out clean, about 45 minutes longer.

    3. Set pie on a rack until cool, at least 2 hours. After serving, chill pie airtight.


    Cranberry Sauce                                                         

    Time: 30 minutes.

    2 bags (12 oz. each) fresh or frozen cranberries, any soft or decayed berries discarded
    2 1/2 cups sugar
    Finely shredded zest and juice of 1 orange
    1 tablespoon minced fresh ginger

    Combine all ingredients in a large pot and cook over medium heat, stirring occasionally, until berries have popped, about 20 minutes.

    Make ahead: Let cool, then chill airtight up to 3 days; sauce will thicken as it cools.

    Yield: Serves 10
    Sunset 2009

    Roast Turkey                   

    "Simple, perfect roast turkey just like grandma used to make. Seasoned with salt and pepper, and basted with turkey stock, the flavors of the turkey really stand out. Stuff with your favorite dressing."


    1 (18 pound) whole turkey

    1/2 cup unsalted butter, softened

    salt and freshly ground black pepper to taste 1 1/2 quarts turkey stock

    8 cups prepared stuffing (your own preference)


    1. Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.

    2. Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.

    3. Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 4 hours.

    4. Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.

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    Wednesday, November 11, 2009


    Tuesday, November 11, 2009  Today is Veteran's Day and we need to honor all soldiers who have served as a veteran in all wars.  It is dedicated people like this that have kept America free.  Let us pray for our military, not just today, but everyday and show deep appreciation for what they do for us. 

    Veterans Day Prayer and Meditation

    May we take a few moments to reflect, remembering those who served our country well ...

    "You gave for peace with courage             

    That families may be free

    So children could grow strong

    And safe they'd ever be.

    In giving for the sake of peace

    You may have suffered loss

    Your body may still show its wounds

    From taking up the cause.

    May remembrance of your time away

    Your sacrifice for peace

    Spur us on to strive more strongly

    For freedom, that there'll be release.

    From causes that sent some away

    To fight that we may freely live

    With gratefulness we thank you, veterans

    For all you gave and give!"
    Prayer by Susan Kramer;

    Thank you Veterans

    photo from Knight Rider, news from NRCC by NRCC students {online}

    photo from 1800sunstar.com

    photo found at freerepublic.com

    Thank you Veterans
    Visit My Net Finds for their observance of Veterans Day.

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    Zippy Cranberry Appetizer

    Tuesday, November 10, 2009

    Cranberry Relish / Southern Plate

    While checking my different cooking blogs today, I came across "Southern Plate" She has a wonderful cooking blog and has a cookbook out.  Well today she did a post on Cranberry Relish.  It looks so good I had to try it. Hope you will too.

    Cranberry Relish 

    Friday, November 6, 2009

    Peanut Butter Cupcakes

    Peanut Butter  Cupcakes
    From Quick Cooking


    1/3 cup shortening

    1/3 cup peanut butter

    1-1/4 cups packed brown sugar

    2 eggs

    1 teaspoon vanilla extract

    1-3/4 cups all-purpose flour

    1-3/4 teaspoons baking powder

    1 teaspoon salt

    1 cup milk

    16 miniature peanut butter cups


    In a bowl, cream the shortening, peanut butter and brown sugar. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.

    Fill paper-lined muffin cups with 1/4 cup of batter. Press a peanut butter cup into the center of each until top edge is even with batter. Bake at 350° for 22-24 minutes or until a toothpick inserted on an angle toward the center of the cupcakes comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 16 cupcakes.

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