t = teaspoon/teaspoons

T = Tablespoon/Tablespoons

C = Cup/Cups

3 t = 1 T

4 T = 1/4 C

8 T = 1/2 C

12 T = 3/4 C

16 T = 1 C

2 C = 1 Pint

2 Pints = 1 Quart

4 C = 1 Quart

4 Quarts = 1 Gallon

Confectioner's Sugar = Powdered Sugar

1 pound butter = 2 Cups

1 stick butter = 1/2 Cup or 8 Tablespoons

1 lemon = 2-3 T juice

1 serving of elbow pasta = 1/2 Cup uncooked


If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.

If using self-rising flour, omit cream of tartar, baking soda, and salt

1 T Cornstarch = 2 T Flour

1 pkg yeast = about 2-1/2 teaspoons or 1 scant Tablespoon

3 T baking cocoa + 1 T oil = 1 oz (1 square) baking chocolate


1/4 C Use 2 T

1/3 C Use 2 T + 2 t

1/2 C Use 1/4 C

2/3 C Use 1/3 C

3/4 C Use 6 T

1 T Use 1-1/2 t

1 t Use 1/2 t

1/2 t Use 1/4 t


1/4 C Use 1 T + 1 t

1/3 C Use 1 T + 2-1/3 t

1/2 C Use 2 T + 2 t


Cajun Spice

2 T Ground Cumin

2 T Ground Coriander

2 T Paprika

1-1/2 t Black Pepper

Cayenne Pepper to taste

1 T Oregano

Greek Spice Blend

1 T Garlic Powder

1 T Basil

1 T Oregano

1-1/2 t Pepper

1-1/2 t Parsley

1-1/2 t Rosemary

1-1/2 t Thyme

3/4 t Nutmeg

Curry Blend

2 T Ground Cumin

2 T Ground Coriander

2 T Turmeric

1-1/2 t Cardamon

1/2 t Cinnamon

1/2 t Cayenne Pepper

Italian Spice Blend

2 T Basil

2 T Oregano

1 T Thyme

1 T Rosemary

1 T Garlic Powder

1/4 t Onion Powder

Chili Seasoning

2 T Chili Powder

1 t Ground Cumin

1 t Ground Coriander

1 t Unsweetened Cocoa Powder

1/2 t Garlic Powder

1/4 t Cayenne Pepper

1 t Paprika

1 t Smoked Paprika

Taco Seasoning

2 T Chili Powder

2 T Ground Cumin

1-1/2 t Onion Powder

1-1/2 t Garlic Powder

1/2 t Cayenne Pepper

1/2 t Black Pepper (optional)

1/2 t Oregano

Indian Sweet Spice Blend

1 t Mustard Seeds

1/2 t Cumin Seeds

1/4 t Hing (a.k.a. Asafoetida; find it online or at Indian markets)

1/2 t Turmeric

1 t Ground Cumin

1/2 t Ground Coriander



1/2 C beef broth

1/3 C reduced sodium soy sauce

1/3 C brown sugar, packed

4 cloves garlic, minced

1 T sesame oil

1 T rice wine vinegar

1 T freshly grated ginger

1 t Sriracha, or more, to taste

1/2 t onion powder

1/2 t white pepper

3 pounds boneless beef chuck roast, cut into 1-inch cubes

3 T cornstarch

1 T sesame seeds

2 green onions, thinly sliced

In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper.

Place chuck roast into a 6-qt Instant Pot. Stir in beef broth mixture until well combined.

Select manual setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturer's directions.

In a small bowl, whisk together cornstarch and 3 T water; set aside.

Select high sauté setting. Stir in cornstarch mixture and cook, stirring frequently, until the sauce has thickened, about 2-3 minutes.

Serve immediately, garnished with green onions and sesame seeds, if desired.


1-1/2 t salt

1-1/2 t pepper

1 t garlic powder

2 T olive oil, divided

1-2 lb. pork shoulder (also called pork butt)

2 C unsalted chicken broth or water

1 onion cut into quarters

3 cloves garlic

In a small bowl, combine salt, pepper, and garlic powder and stir to combine.

Rub pork roast with 1 tablespoon of olive oil and season with the salt mixture on all sides.

Select the Sauté button to heat the Instant Pot. When "Hot" is displayed, add the remaining tablespoon of olive oil.

Add the seasoned pork roast and sear on all sides, approximately 4 minutes per side.

When roast has been seared on all sides, press Cancel and remove roast from the Instant Pot. Place on a plate and set aside.

Add the broth or water to the Instant Pot, scraping any bits from the bottom with a wooden spoon or rubber spatula.

Place the trivet in the bottom or the Instant pot. Lay the roast on top of the trivet and arrange the onions and garlic around.

Cover pot, lock on the lid, and set the steam release valve to Sealing

Select the Meat/Stew or Pressure Cook button and set the cook time to 30 minutes.

When the cooking cycle has finished, allow the pot to sit for 10 minutes, and then do a quick release by moving the valve to Venting.

Optional Step: To crisp the crust, preheat oven to 425° F while the roast is resting.

Remove the pork to a sheet pan or roasting pan if using crisping method. Place in preheated oven and cook for 10 minutes.

If not using the crisping method: Remove the pork to a cutting board.

Carve the roast into 1/2" slices.


For a quick out-of-this-world gravy, follow my Instant Pot Gravy recipe.


2 T olive oil

1-1/2 t seasoned salt

1-1/2 t garlic

1-2 t chili powder

8 oz tomato sauce

1-3/4 C beef broth

2 C noodles, small

1-1/2 - 2 C cheese

Put your Instant Pot on sauté and add your olive oil, ground beef, spices (or taco seasoning packet) and diced onions. Brown meat until pink is gone. Turn pressure cooker off. Can drain if you desire, or not.

Pour in tomato sauce, diced tomatoes, and beef broth, do not stir.

Pour in uncooked noodles and gently press down so they are submerged into the liquid, do not stir.

Put lid on Instant Pot and close steam valve.

Set to pressure high for 3 minutes.

Do a quick release.

Sprinkle 1-1/2 C cheese on top and put lid back on to warm cheese and allow to melt for at least 5 minutes, 10 is better to allow sauce to thicken as well.


1 lb Lean Ground Beef or Turkey (93% lean is ideal)

1 1 oz Taco Seasoning Packet (or 3 T of my Homemade Taco Seasoning)

1-1/2 C Refried Beans

1/3 C Salsa

(4) 8 inch Flour Tortillas (can use corn, but they are more fragile)

1/4 C Enchilada Sauce (optional)

2-1/2 C Shredded Cheese or more if desired. (I use sharp cheddar and Monterey Jack blend. You can also use colby jack)


Sour Cream


Extra Salsa

Hot Sauce

Use the Sauté setting on your pressure cooker (or use a frying pan) to brown the meat, stirring in the taco seasoning in about halfway through. Cook meat until done. Set aside. Cancel the sauté setting.

Wash/Rinse out the pot and put 1 1/2 Cs of water in it.

Mix the refried beans with the salsa.

Spray a 7"x3" springform or push pan with cooking spray. Place 1 of the tortillas in the bottom of the pan and spread 1/2 of the refried bean mixture over it.

Sprinkle on 1 C of the meat evenly, (then 1/4 C enchilada sauce, if using) then 1 C of the cheese.

Place a second tortilla in the pan, then 1/2 C of the refried bean mixture, 1 C of the meat, and then 1/2 C of the cheese (the first layer has 1 C, that is correct).

Place a third tortilla in, then 1/2 C refried bean mixture, 1 C of the meat, and 1/2 C of cheese.

Place the final tortilla on and gently press in place.

Cover the pan with foil and place on the trivet/rack, and use the handles to place them in the pot. You can also use a sling, and set the pan on the trivet that you will put in the pot first.

Place the lid on the pot and lock in place. Turn the steam release knob to the Sealing position.

Press the Pressure Cook/Manual button (or dial) and use the + or - button (or dial) to choose 17 minutes, and High pressure.

When the cooking cycle has ended, let the pot sit undisturbed for 10 minutes (10 minute Natural Release). Then turn the steam release knob to the Venting position to release the remainder of the steam/pressure.

After the pin in the lid drops, open the lid. Use silicone mitts, or oven mitts to carefully remove the pan and trivet. If you used a sling, gather up the two ends of the sling and carefully lift out the pan to a cooling rack. Be very careful as the pan and the water is hot.

Turn on your broiler to 450° F. Remove the foil from the pan and sprinkle on the remaining 1/2 C of cheese (or more, up to 1 C).

Place the pan on the middle oven rack and let the cheese brown to your desired amount. Don't leave it unattended as it could get too brown if you don't watch it!

Remove from oven to a plate and let it sit for a few minutes to set up and cool a bit.

Run a butter knife around the edge to loosen it. Carefully unlock the springform pan and lift the ring off. Use a spatula to slide pie off of the pan bottom, or just leave it and serve from it.

If you used a push pan, loosen the edge with a knife, and set a large can on a plate and set the pan on top of the can and gently push downward. The pie will be sitting on the pan bottom. Very carefully slide the pie onto another plate and serve from there. Use caution as it will be hot.

Cut pie into desired serving sizes and garnish with your choice of sour cream, salsa, lime wedges, chopped cilantro, etc.


3 T Chili Powder

1/2 t Garlic Powder

1/2 t Onion Powder

1/4 t Cayenne Pepper

1/2 t Oregano

1 t Paprika

3 1/2 t Cumin

1 t Salt

2 t Black Pepper

1 t Corn Starch


Mix all ingredients in a bowl.

Transfer to an air-tight container. I like to use mason jars.


3 large eggs

1-1/2 C whole milk, divided

4-5 T granulated sugar

3-5 3 inches x 1.5 inch Ramekin set

Add 4-5 T granulated sugar and 1 cup whole milk in the pressure cooker.

Melt the sugar by using the Slow Cook function on the Instant Pot or low heat on a stovetop pressure cooker.

Stir with a silicone spatula until sugar is fully melted.

Remove the pot from heat and let the milk cool down a little.

Pour in 1/2 cup whole milk. Mix well. The sweet milk mixture should be cool to touch at this point.

In a large glass measuring cup, whisk 3 large eggs until well blended.

While whisking, slowly pour the sweet milk mixture in the large glass measuring cup. Mix well.

Pour the egg mixture through a fine mesh strainer twice to filter any solids in the mixture and make it smooth.

*Pro Tip 1: Very important to filter the egg mixture twice to ensure the ultra smooth finish.

Pour filtered egg mixture into 4-5 (3 inches x 1.5 inch) ramekins.

Remove any air bubbles with a spoon.

Wrap the ramekins really tight with aluminum foil.

*Pro Tip 2: making sure the ramekins are covered & wrapped really tight with aluminum foil is KEY to silky smooth egg custard!

Have a quick rinse of the inner pot with water.

Pour 1 cup of cold water in the pressure cooker.

Place a trivet in the Instant Pot, then carefully place the 4-5 ramekins on the trivet. You can stack them in two layers.

Close the lid and cook at

Pressure Cooking Method: Low Pressure for 0 minute (1 minute if you are not at sea level or the aluminum foil is thick; do adjust accordingly to the size and thickness of your ramekins), then

Pressure Release Method: 10 minutes Natural Release

*Pro Tip 1: pressure cooking at 0 minute is not a typo! Keep in mind that it's cooking as the pressure cooker is building up pressure and it's still under pressure during the natural release process. If you are not at sea level or the aluminum foil you used is thick, increase the timing to 1 minute. If your ramekins are thicker, bigger, or made of other materials, do remember to adjust for more cooking time!

*Pro Tip 2: The floating valve (metal pin) will drop at around the 7-8 minutes mark. Don't open the lid until the full 10 minutes is over.

Open the lid carefully. Set aside to avoid overcooking.

This Instant Pot HK Egg Custard is best served warm or hot.



1 lb lean ground beef

1 (8 ounce) cans refried beans

4 flour tortillas

1 ounce taco bell taco seasoning

3/4 C water

1 (8 ounce) packages low fat Mexican blend cheese

Brown ground beef until fully cooked, drain. Heat refried beans.

Add the seasonings and water, bring to a boil, then simmer 6-10 minutes, until most of the liquid has evaporated.

Preheat oven to 350° F.

Assembly time. First in a round cake pan, spray with nonstick spray.

Then put down a tortilla, then add meat, beans and cheese and spread evenly.

Then put another tortilla and do the same thing again. (2 times).

Now you are on you last tortilla, put on top and add meat and cheese (be generous with cheese).

Bake for 20-25 minutes.


1/2 lb bulk chorizo sausage or ground beef

1 can (15 oz) spicy chili beans, undrained

1 t ground cumin

4 (10-inch) flour tortillas

2-1/2 C shredded taco-flavored cheese blend (10 oz)

1 C Old El Paso™ mild taco sauce

Shredded lettuce, if desired

Step 1 Heat oven to 375° F. Spray 15x10x1-inch pan with cooking spray. Step 2 In 10-inch skillet, cook sausage over medium-high heat until well browned. Drain. Add chili beans and cumin; mix well. Step 3 Place tortillas, overlapping, down one side of pan. Spoon sausage mixture down center of tortillas; sprinkle with 1 1/2 cups of the cheese. Roll tortillas over sausage mixture to create 1 large burrito, seam side down. Spoon taco sauce over burrito; sprinkle with remaining 1 cup cheese. Step 4 Bake 15 to 20 minutes or until hot. To serve, cut burrito into slices.

(Chorizo is a coarsely ground pork sausage seasoned with garlic and chili powder.)


1 lb lean (at least 80%) ground beef

1 large onion, chopped (1 cup)

1 C shredded Cheddar cheese (4 oz)

1/2 C baking mix

1 C milk

2 eggs

Heat oven to 400° F. Spray 9-inch glass pie plate with cooking spray.

In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.

In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.

Bake about 25 minutes or until knife inserted in center comes out clean.


10 cabbage leaves

1 lb ground beef/ground sausage

1 egg

1/2 C bread crumbs

3 T milk

1/2 teaspoon salt


Approx. 1/4 C flour

1 C Hot water

1 t bouillon

Cheese sauce

7 oz mozzarella cheese

1 C heavy cream

A little parsley

A sprinkle paprika

Remove the leaves of the cabbage, lay them on the bowl, wrap with plastic wrap and heat it in a 600 W microwave for 5 minutes.

Mix the meat, bread crumbs, eggs, milk, salt and pepper in a bowl until well mixed.

Place 2 cabbage leaves in a microwave safe bowl that is approximately 7 inches in diameter. Place meat mixture on leaves. Sprinkle flour on top. Place another layer of cabbage leaves, meat mixture, flour. Continue layers.

Mix bouillon with hot water and pour over top of cabbage and meat mixture. Heat in a 600 W microwave for 12 minutes.

Place a plate over top of the bowl and turn it quickly. Remove the bowl.

While mixture is cooking, make cheese sauce. Place mozzarella cheese and fresh cream in a frying pan, heat on medium heat, while stirring constantly until cheese is melted and bubbling.

Pour cheese sauce over top of the cabbage dome.

Sprinkle parsley and paprika over top. Serve.

Makes enough approximately 4 servings.


1 pound ground beef

1 onion, chopped

3 cloves garlic, minced

15-ounce can diced tomatoes, undrained

15-ounce can black beans, rinsed and drained

8-ounce can taco sauce

1 C frozen corn

1 T chili powder

1/2 t cumin

1 jalapeno pepper, minced (optional)

11-ounce can refrigerated corn breadstick dough

1 C Jack Cheese, shredded, or to taste

1/2 t dried oregano

Preheat oven to 350° F. In a large oven-safe cast iron skillet, brown ground beef with onion, and garlic; drain well. Add tomatoes, beans, taco sauce, corn, chili powder, cumin, and jalapeno pepper. Heat to boiling. Top with corn breadstick dough rounds (do not unroll), pressing down gently. Sprinkle with cheese and oregano. Bake 35-45 minutes until top is golden brown. Makes 6 servings.

*Note: Corn breadstick dough by Pillsbury has been discontinued in some areas. You can make your own cornbread mixture using 1 cup cornmeal, 1 cup baking mix, 2 tablespoons vegetable oil, 2 eggs, and 1.5 cups buttermilk. Mix and dollop over meat mixture; spread into thin layer. Top with Parmesan cheese and oregano, and bake as above.


1 pound ground chuck beef (80% lean)

1 can (15 oz each) Sloppy Joe Sauce

1 pkg (12 oz each) refrigerated Texas-style buttermilk biscuits

2/3 cup shredded Cheddar and Monterey Jack cheese blend

Preheat oven to 400° F. Heat large skillet over medium-high heat; cook beef and onion 7 minutes or until beef is crumbled and no longer pink, stirring occasionally. Drain. Add Sloppy Joe sauce; cook 1 minute more or until hot.

Meanwhile, press 1 biscuit into bottom and up sides of each medium muffin cup, being careful not to tear dough. Place 1/4 C meat mixture in each cup. Bake 10 to 12 minutes or until biscuits are golden brown.

Sprinkle cheese evenly over top of each cup. Let stand 1 minute or until cheese softens. Carefully remove from pan.

Cook's Tips

Save any remaining Sloppy Joe meat mixture and place on a bun to make a Sloppy Joe sandwich or eat with crackers for a snack.


1 T olive oil

1 lb. 85% lean ground beef

1 t kosher salt

1 T minced garlic

1/4 t black pepper

1 T chili powder

1 t smoked paprika

1/2 t ground cumin

2 C (8 oz) sharp cheddar, cubed

Preheat oven to 350° F. Spray a 6x8-inch baking dish with olive oil spray.

Heat the olive oil in a large skillet over medium-high heat, about 2 minutes. Add the beef, the onion and the salt. Cook, stirring to break up the beef, about 10 minutes, until meat is browned, onion is soft and liquids have evaporated.

Add the garlic, black pepper, chili powder, smoked paprika and cumin and cook, stirring, 1 more minute.

Remove from heat, allow to cool five minutes, then stir in the cheese.

Transfer the mixture to the prepared baking dish. Bake for 20 minutes, until cheese is melted and bubbly.

Yield: 4 servings


1 lb lean (at least 80%) ground beef

1/4 C chopped onion

1/4 C chopped dill pickles

1/2 C water

1/2 C ketchup

1 T yellow mustard

1/8 t pepper

1-1/2 C shredded American cheese (6 oz)

1 can (8 oz) refrigerated Crescent Rolls

1 egg, beaten

1 T sesame seed

Heat oven to 375° F. In 10-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in pickles, water, ketchup, mustard and pepper.

Spoon beef mixture into 11x7-inch (2-quart) glass baking dish. Sprinkle with cheese.

Unroll dough; press into 12x8-inch rectangle. Cut into 6 squares; place on top of cheese. Brush with egg; sprinkle with sesame seed.

Bake 25 to 30 minutes or until deep golden brown.


1 pound lean ground beef (90% lean)

3 garlic cloves, minced

1/4 C packed brown sugar

1/4 C reduced-sodium soy sauce

2 t sesame oil

1/4 t ground ginger

1/4 t crushed red pepper flakes

1/4 t pepper

2 C hot cooked white or brown rice

sliced green onions and sesame seeds for garnish

In a large skillet cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink.

In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper. Pour over the ground beef and let simmer for another minute or two.

Serve over hot rice and garnish with green onions and sesame seeds.

Serves 4


24 soft taco shells

1 can value size refried beans

3 lbs ground beef, cooked

2 packs taco seasoning

3 packages Mexican or taco shredded cheese


Taco sauce

Sour Cream

Tomatoes, small dice

Onion, small dice

Lettuce, shredded

Preheat oven 350° F.

Cook ground beef add taco seasoning.

Layer 9x13 inch cake pan

8 taco shells, refried beans, beef bag of cheese. Layer 2: 8 taco shells, refried beans, beef bag of cheese. Layer 3: 8 taco shells, refried beans, beef bag of cheese left over meat.

Bake for 30 minutes.

Add toppings enjoy!

The recipe makes approximately 36-48 pierogi

5 C all-purpose flour

1 lightly beaten egg*

1 t salt

1 T vegetable oil

1 C water

1 C milk

Whisk the egg well in a small bowl, add milk, and oil.

In a large bowl, mix the flour and salt together (or the bowl of a stand mixer with dough hook installed). Add the egg/milk mixture and begin to mix, adding water as needed to make a smooth, pliable dough. Pierogi dough is a bit sticky. Don't overwork the dough.

Once it's smooth and well blended, wrap in plastic wrap and allow to rest for half an hour. Divide dough into fourths, to make it easier to handle.

Roll each ball of dough out on a lightly floured surface to about 1/8" thick. Cut into 3" rounds (5" rounds for the meat version) -- you can use a drinking glass to cut perfect circles -- and set aside on a floured surface for filling.

*There is some debate among Polish cooks as to whether to add egg to the pierogi dough. We can't definitively answer that debate, except to note that many pierogi purists usually advise against it. However, they do grudgingly admit that eggs impart a bit more sturdiness to the dough, which helps keep the finished pierogi from exploding when boiled, so we've included it in our recipe.

To Fill and Cook:

Place a spoonful of your choice of filling in the center of a circle of dough. Don't overfill. Paint half the edge with a little water or egg white as glue, using your finger or a small brush.

Fold the dough over the filling (see filling options below) into a half-moon/crescent shape and press the edges together well. Then pick up the pierogi and pinch all around the rounded part with your fingers to make a nice crimped edge. The better you crimp, the more likely the pierogi will hold together.

Place the pierogi on a pan covered with a kitchen towel dusted well with fine cornmeal. This will make the pierogi easier to handle prior to boiling. After filling, it's also possible to freeze pierogi on their tray. After they are frozen solid, transfer to a zip-top bag and store in the freezer until ready to boil.

To cook the pierogi, bring four quarts of salted water to a rolling boil. Add a few pierogi at a time, reduce heat and boil gently until the pierogi float. About five minutes or so.

Traditional Pierogi Filling Options:

Sauerkraut Filling

1 medium onion, finely chopped

1 C mushrooms, finely chopped

2 T butter

1 14-oz. can of your favorite sauerkraut, rinsed, and drained well (squeeze out as much moisture as you can), and chopped fine.

1 T light brown sugar

Salt and pepper to taste

Melt butter in a skillet. Add mushrooms and onions and cook until soft but not browned. Add drained sauerkraut, sugar, and season aggressively with salt and pepper. Bring to a simmer and cook for about five minutes. Remove from heat. Allow the filling to cool thoroughly, and store in the fridge before filling the pierogi.

These pierogi may be served simply boiled, or boiled and drained then added to a skillet and browned in butter on both sides. Serve with sour cream, and garnish with crispy fried onions, and chopped parsley, if desired.

Potato-Cheese Filling

1 medium onion, finely chopped

2 T butter

3 C cold leftover mashed potatoes

12 C dry curd cheese (a.k.a farmer's cheese. It's called twaróg in Polish).

Salt and pepper

1/2 C grated sharp Cheddar cheese

Melt butter in a skillet. Add onions and cook until soft but not browned.

Place mashed potatoes, cheeses, sour cream in a bowl. Add sautéed onions. Season aggressively with salt and pepper and mix thoroughly. Chill the filling mixture in the refrigerator for about 1/2 hour before filling.

These pierogi may be served simply boiled, or boiled and drained then added to a skillet and browned in butter on both sides. Serve with sour cream, and garnish with crispy fried onions and chopped parsley, if desired.

Meat Pierogi Filling

3-1/2 C cold leftover cooked meat, such as beef steak, pot roast, or hamburger; pork chops, pork roast, etc. (finely ground in a food processor or meat grinder)

3/4 C cold leftover mashed potatoes

2 T butter

1 C mushrooms, finely chopped

1 medium onion, finely chopped

Salt and pepper to taste

Melt butter in a skillet. Add mushrooms and onions and cook until soft but not browned.

In a large bowl, combine ground meat, mashed potatoes, sautéed mushrooms and onions, and season with salt and pepper. Mix thoroughly. Allow the filling to chill for a half hour in the refrigerator before filling pierogi.

These pierogi are usually made on the larger side (5" or even 6" rounds) and are best served first boiled then browned in butter on both sides. Serve with sour cream, and garnish with crispy fried onions and chopped parsley, if desired.

A note on filling: it's crucial to seal the edges of the dough well when making your pierogi. Well-sealed pierogi made by hand usually have a decorative crimped edge, which is pretty but also functional. Use water or egg white as "glue," and pinch all around the edges together firmly with your fingers. Try to get any air pockets out as well.


2 tubes (8 ounces each) refrigerated crescent rolls

1 pound sliced Swiss cheese

1-1/4 pounds sliced deli corned beef

1 can (14 ounces) sauerkraut, rinsed and well drained

2/3 C Thousand Island salad dressing

1 egg white, lightly beaten

3 t caraway seeds

Unroll one tube of crescent dough into one long rectangle; seal seams and perforations. Press onto the bottom of a greased 13-in. x 9-in. baking dish.

Bake at 375° F for 8-10 minutes or until golden brown.

Layer with half of the cheese and all of the corned beef. Combine sauerkraut and salad dressing; spread over beef. Top with remaining cheese.

On a lightly floured surface, press or roll second tube of crescent dough into a 13-in. x 9-in. rectangle, sealing seams and perforations. Place over cheese. Brush with egg white; sprinkle with caraway seeds.

Bake for 12-16 minutes or until heated through and crust is golden brown.

Let stand for 5 minutes before cutting.

Yield: 8 servings.



2 C warm water

2 pkgs active dry yeast

1/2 C sugar

1 egg

1/4 C margarine, melted and cooled

6-1/2 C flour

Mix water, yeast, sugar and stir until dissolved. Add egg and melted shortening. Stir in flour. Put in refrigerator four hours. Roll dough into an oblong shape and cut into 16 squares. Divide hamburger mixture between the squares.

Pull four sides up and press edges together. Place on greased cookie sheet and bake 20 minutes in a moderate oven, 350° F. Serves 16.

Hamburger Filling

1-1/2 pounds hamburger

1/2 C chopped onion

3 C shredded cabbage

1/2 C water

1/2 t pepper

Dash of Tabasco

Brown hamburger and onion. Drain off excess grease. Add cabbage, seasonings and water and simmer 15 to 20 minutes. Cool completely before putting in dough.


1 lb ground beef

2 C water

2-3 T cornstarch

1 t beef bouillon

1 can green beans (whatever vegetables you like)

1 can green peas

1 can corn

1 can carrots

Brown l lb of ground beef.

Make gravy: bring 1 cup of water to boil. Mix 2-3 T of cornstarch in 1 cup of cold water. Stir in 1 t of beef bouillon. Stir this into the boiling water and stir until thick.

Place ground beef in casserole dish or rectangular cake pan. Add a can of green beans, a can of green peas, a can of corn, 1 can carrots (any vegetables that you like). Pour gravy over mixture and stir together.

Top the mixture with mashed potatoes or a biscuit topping. I have always used biscuit, but that was my choice.

Bake at 350° F for 20-25 minutes, or until the biscuits are cooked (if you use biscuits).


1 lb ground beef

1/2 lb mild italian sausage

1 jar(s) (26 oz) tomato & basil pasta sauce (your favorite)

1 C water

6 lasagna noodles, uncooked (broken into 2 inch or so pieces)

12 oz container of cottage cheese (small curd works well)

1/2 C grated parmesan cheese

1 T dried parsley

1 egg

2 C shredded italian blend cheese

1 small green pepper (about half a cup)

1/4 C onion

In a large skillet cook together ground beef and italian sausage. Half way through add the green peppers and onion. Cook until meat is cooked through and onions are clear. Drain.

Stir in pasta sauce, water and uncooked, broken lasagna noodles.

Reduce heat to medium low and cover with a lid. Cook for 20-25 mins. Stir occasionally until pasta is almost tender.

Meanwhile, in a small bowl, mix cottage cheese, parmesan, parsley and egg. Spread over partially cooked meat mixture. Sprinkle with the shredded cheese. Cover again and cook 10-15 minutes longer or until cottage cheese mix is set and pasta is tender.

Serves 6.


1 lb ground beef

1/4 C chopped onion

1/4 C choped green peppers

1 envelope taco seasoning

1/2 C water

1 C crushed tortilla chips

1 can (16 oz.) refried beans

1 C shredded cheddar cheese

Toppings: chopped lettuce and tomatoes, sliced ripe olives, sour cream, and picante sauce

In a large skillet, cook eef, onion, and green pepper over medium heat until meat is no loner pink; drain. Stir in taco seasoning and water. Cook and stir until thickened, about 3 minutes; set aside.

Place chips in a greased 8-in. square baking dish. In a small bowl, stir refried beans; spread over chips. Top with beef mixture and cheese.

Baked, uncovered, at 375° F for 15-20 minutes or until heated through. Top with lettuce, tomatoes and olives. Serve with sour cream and picante sauce.


8 ounces spaghetti

1-1/4 pounds lean ground beef or ground turkey

1 (1-oz) package taco seasoning

2/3 C water

1 can (10.75-oz) cream of chicken soup

1 can (10-oz) can R-otel diced tomatoes with green chilies, undrained

1 (8-oz) package Velveeta cheese, cubed

1-1/2 C shredded cheddar cheese

Preheat oven to 350° F Lightly spray a 9×9-inch pan with cooking spray. Set aside.

Cook pasta according to package directions. Drain. Set aside.

In a large skillet cook ground beef over medium-high heat until no longer pink. Drain fat. Return meat to skillet. Add taco seasoning and water. Stir to combine. Cook for 5 minutes.

Stir in soup, Velveeta and Rotel tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly.

Stir in cooked spaghetti and pour into prepared dish. Top with cheddar cheese.

Bake for 30 minutes or until heated through.

Makes 4 servings.



4 boneless skinless chicken breasts, pounded to 1/2 inch thickness

Seasoning Salt

6 bacon slices

1/4 C regular mustard

2 T Mayonnaise

2 t dried onion flakes

1 C sliced fresh mushroom (may be omitted)

2 C shredded Colby/Jack cheese

First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.

While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. ***Do not discard grease.***

Sauté chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9X1" casserole dish or pan.


1/2 C mayonnaise

1 T cider vinegar

1 t yellow mustard

3/4 t garlic powder

1/8 t paprika

4 t granular Splenda or equivalent liquid Splenda

Mix all ingredients well. You can use this at once, but I recommend letting it chill a few hours to allow the flavors to blend.

Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.

Bake in a 350° F oven for 30 minutes, or until cheese is melted and chicken is done.

Serve with the left over Honey Mustard Sauce that you made.


The chicken coating:

3-4 boneless chicken breasts

salt + pepper

1 C cornstarch

2 eggs, beaten

1/4 C canola oil

The sweet and sour sauce:

3/4 C sugar

4 T ketchup

1/2 C distilled white vinegar

1 T soy sauce

1 t garlic salt

Start by preheating your oven to 325° F. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.


4 boneless skinless chicken breasts - thin

4 garlic cloves, minced

4 t brown sugar

3 t olive oil

1 C of cheese (any kind of shredded, i use a mixture)

Preheat oven to 375° F and line a casserole dish with tin foil (this will help with the clean up afterwards), lightly grease it.

In small sauté pan, sauté garlic with the oil until tender.

Remove from heat and stir in brown sugar.

Place chicken breasts in a prepared baking dish and cover with 3/4 of the garlic and brown sugar mixture.

Add salt and pepper to taste.

Bake uncovered for 30 minutes.

Within the last 10 minutes before removing it from the oven put your cheese on top then put the remaining brown sugar and garlic mixture on top of the cheese and let bake 10 minutes or until cheese is fully melted.


1 can cream of chicken soup

1/4 C milk

3/4 C shredded cheddar cheese

1/4 t black pepper

green peas

boiled potatoes

boiled chicken, shredded

1 package refrigerated biscuit dough

In a 3 qt shallow backing dish, mix together the soup, milk, cheese and papper, then mix in the vegetables and chicken.

Preheat oven to 400° F, bake for 15 minutes.

Stir to combine, then top with biscuits and bake for 15 minutes more.


1-1/2 t chili powder

1-1/2 t onion powder

2 t garlic powder

1/4 t cayenne pepper

2 lb chicken tenders

1/4 C butter, divided

2 C heavy cream

Combine chili powder, onion powder, garlic powder, and cayenne pepper. Sprinkle over both sides of chicken tenders.

In large saute pan, melt half of the butter over medium-high heat. Cook the chicken tenders until done, about 8 minutes.

Pour the cream and remaining butter into the skillet. Lower heat and simmer until the sauce thickens, about 5-7 minutes. Serve chicken and sauce over pasta or mashed potatoes, if desired.

Serves 6.


1 lb boneless, skinless chicken breasts (2 C)

1/2 C lemon juice

1/4 C soy sauce

1/4 C Dijon mustard

2 t vegetable oil

1/4 t cayenne pepper

1 C regular, uncooked rice

Cut chicken breasts (kitchen scissors work best) into 1-inch cubes. Mix lemon juice, soy sauce, mustard, oil, and pepper. Put marinade and chicken cubes into a 1-gallon bag and store in the freezer.

To prepare for serving, thaw chicken and remove from marinade. Warm marinade in a small saucepan. Place cubes about an inch apart on broiler pan treated with nonstick spray.

Broil 4 to 5 inches from heat for 7 minutes, brushing with marinade once. Turn chicken cubes, and broil another 4 minutes. Meanwhile, prepare rice according to package directions. Heat remaining marinade and serve over rice.

Makes 4 to 5 servings.


4-5 boneless, skinless chicken breasts

6 strips of quality bacon

2 cans cream of chicken soup

2 C shredded Monterrey Jack cheese

1 box (16 ounces) dried spiral pasta

1 T garlic powder

salt and pepper to taste

Cook and crumble bacon.

While bacon is cooking, cut chicken into bite sized chunks.

Set cooked bacon aside for later use.

In the same pan cook chicken in bacon drippings.

Add garlic powder and salt and pepper to taste.

While chicken is cooking prepare pasta according to directions.

Spray a 9 x 13 pan with non-stick cooking spray.

Preheat oven to 400° F.

Drain pasta, return to pot.

Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese.

Stir to mix well.

Pour into prepared baking pan.

Top with crumbled bacon and remaining Monterrey Jack cheese.

Bake at 400° F for about 20 minutes, just until cheese is melted and beginning to brown on top.


2 lbs chicken tenders or 4 large chicken breasts

2 sleeves Ritz crackers

1/8 t pepper

1/2 C whole milk

3 C cheddar cheese, grated

1 t dried parsley


1 10 ounce can cream of chicken soup

2 T mayonnaise

2 T butter

Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a 9X13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400° F for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium sized sauce pan combine the cream of chicken soup, mayonnaise and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.


2 cans cream of chicken soup

2 cans chicken broth (32 oz.)

1 stick butter

1 lb chicken

1 pkg (24 oz) frozen noodles


chicken bouillon




Layer chicken in bottom of crock-pot. Spoon soup over.

Cut butter into pats and place evenly.

Whisk bouillon with broth and pour over soup.

Cook 6 hours. Add noodles and vegetables.

Cook 2 hours.


1 lbs chicken, diced

1 C chicken broth

1/2 C teriyaki sauce

1/3 C brown sugar

3 garlic cloves, minced

Combine chicken broth, teriyaki sauce, brown sugar and garlic cloves in large bowl.

Add chicken to sauce, and toss to combine.

Pour chicken mixture into crock-pot.

Cook on low 4-6 hours, or until chicken is cooked through.

Serve over hot cooked rice and spoon extra sauce if desired.


6 T olive oil

2 lemons, 1 thinly sliced, 1 juiced

4 cloves garlic, minced

1 t salt

1/2 t freshly ground black pepper

3/4 pound trimmed green beans

8 small red potatoes, quartered

4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

Preheat oven to 400° F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.

Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.


2 T Lemon Juice

1/2 tsp. Oregano

3 T Olive Oil

1/4 t Fresh ground Pepper

8 Garlic Cloves, crushed

4 Chicken Breasts, cubed

Place all ingredients in large, plastic Ziploc bag. Shake well. Put bag in refrigerator for 2 hours or overnight, for better flavor.

Barbecue on skewers 6 to 8 minutes until firm.

TIP: Soak skewers in water, for 1/2 hour before cooking -- to avoid burning.


1 big onion, cut up

2-4 T olive oil or butter

2 T lemon juice, and a small amount of water as needed

1 or 2 cloves garlic, minced

1/2 t ground ginger (or use fresh minced ginger)

2 pounds boneless chicken, cut into bite sizes

2-3 C fresh (peeled and cut up) or canned tomatoes, with juice water as needed to cover chicken

2 green peppers, cored, seeded, and sliced

2 T or more sweet Hungarian paprika (see Note)

1 T or more hot Hungarian Paprika, to taste (see Note)

salt to taste, if desired

Heat 1 or 2 T fat in a cast-iron or other heavy pot. Add the onion and stir. Sauté it very lowly over low heat, without further stirring, until it begins to brown. Add lemon juice and a little water, and stir, scraping the bottom of the pot. Continue sautéing until most of the lemons have become brown. Add more water if needed (but not more lemon juice). (How long you sauté depends on the time available and your patience; I recommend at least 10-15 minutes, but 5 minutes will do in a pinch.) Add the garlic and sauté briefly, stirring.

Increase the heat under the pan. When the pan is good and hot, add another 1-2 T fat and the chicken. Sauté, stirring frequently, until the chicken pieces are all lightly browned. Add the tomatoes (break up canned tomatoes with a wooden spoon) and enough water to cover the chicken, just barely. Stir well and bring to a boil. Then adjust to a simmer and cook about 15 minutes, until the chicken is done.

Add green peppers, paprikas, and salt if desired. Stir and simmer 3-5 minutes, until the peppers are limp. Serve with noodles, rice, or boiled potatoes. Serves four hearty appetites.

Note: It's important to use Hungarian paprika, if possible, to get the authentic taste. Szeged paprika, quite an acceptable brand, is widely available in supermarkets, in cans, if you don't live near a shop that sells fresh imported paprika. (Store the cans in the refrigerator, once opened, to preserve the flavor and aroma. If you buy fresh paprika, transfer it immediately to a glass jar and store it in the refrigerator.) If Hungarian paprika is not available, you can use whatever paprika is available. The dish will still be delicious, but the taste will be different.


3-3-1/2 lbs chicken

1 lemon

2 T margarine or butter, melted

1 clove garlic, finely chopped

1 clove garlic, thinly sliced

1/2 C chopped fresh or 2 T dried basil leaves

Heat oven to 375° F.

Mix lemon peel, margarine, and chopped garlic together. Set aside.

Cut lemon in half. Rub chicken with juice from half of the lemon. Place sliced garlic, half of the basil, and remaining lemon half in cavity of chicken.

Place chicken, breast side up, on rack in shallow roasting pan. Brush margarine mixture on chicken. Sprinkle evenly with remaining basil, then press basil into chicken.

Roast uncovered about 1-1/2 hours, brushing 2 or 3 times with pan drippings, until done. Let stand about 15 minutes for easiest carving.


2 large chicken breast

1 can crescent rolls

1 10.5 oz. can cream of chicken soup

1/2 soup can of broth (use what the chicken cooked in)

1/2 soup can milk

1 T all purpose flour

6 oz. shredded sharp cheddar cheese

pinch of salt and pepper

Place the chicken in a pot and cover with water, bring to a boil, reduce the heat to medium and cook till chicken is cooked through. Remove chicken (save broth). When cooled enough to handle remove the chicken from the bone and shred, set aside.

Whisk together the soup, broth, milk, flour, salt and pepper.

Unroll the crescent dough and separate into the triangles. Place a little cheese over the dough and at the larger end place a good heaping of the chicken. Roll up and place in a 9x13 casserole dish. Repeat with remaining. Once all are in the dish, pour the soup mix around each one and then drizzle a little over the tops (not too much).

Bake in a 375° F. oven for 25 minutes, remove and top with a little more cheese and return to the oven for 5 minutes.

Let sit for a couple of minutes before serving, the soup mixture will thicken up like a gravy.


Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min.

Mix in a Gallon Size Ziploc or Large Bowl:

1/2 t Salt

1 T Season All

3/4 t Pepper

1 C Flour

2 t Paprika

Preheat oven to 400° F. Cut 1/2 stick of butter into a few pieces and place in a 9x13 pan. Melt butter in pre-heated oven.

Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.

Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.

Place each piece of chicken in the pan.

Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.



1 lb Chicken Thighs or Breasts cut into strips

1-12 oz bag mixed vegetables (Corn, Carrots, Green Beans & Peas)

2 cans Cream of Chicken Soup

1 soup can of Milk

1 roll of refrigerated Pillsbury layer biscuits (prefer the smaller/med size, not the jumbo)

Garlic Powder

Onion Powder

Salt & Pepper

Preheat oven to 350° F.

Sautée Chicken until 3/4th cooked season with Garlic, Onion, Salt & Pepper.

While Chicken is cooking, break each roll into 4 pieces, place on sprayed/greased baking tray, bake in 350° F oven for about 6 minutes until firm but not too brown. Remove from oven when ready.

Back to Chicken -

Add Chicken Soup, Milk and Vegetables and allow to simmer for at least 8-10 minutes, covered to allow chicken to cook through.

Transfer Chicken mixture to a shallow baking dish, top with cooked biscuits and place in 350° F oven for 10-15 minutes or until golden brown on top.


1-1/2 pound boneless/skinless chicken breasts

1/2 C honey

1/4 C soy sauce

2 T dried onion

2 T ketchup 1 tablespoon oil

1/2 t garlic powder

2 t cornstarch dissolved in 3 T water

Sesame seeds

Put chicken into crock-pot. Combine honey, soy sauce, onion, ketchup, oil, and garlic. Pour over chicken. Cook on low for 3-4 hours or on high 1-1/2-2-1/2 hours, or just until chicken is cooked through. Remove chicken from crock-pot, leave sauce. Dissolve 2 t of cornstarch in 3 T of water and pour into crock-pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces and return to crock-pot -- can leave chicken in and simmer on low or serve. Sprinkle with sesame seeds and serve over rice.


About 3-1/2 pounds boneless, skinless chicken (both thighs and breasts are acceptable)

1 (0.7 ounce) packet of dried Italian dressing mix (such as Good Seasonings)

1/2 cup brown sugar, packed

Preheat your oven to 350° F. Grease a 12 inch x 9 inch pan and set aside, and/or it may be preferable to line your dish with aluminum foil as the sugar tends to caramelize while baking.

Rinse chicken, pat dry with paper towels.

Combine and the dried Italian seasoning mix and the brown sugar, mixing together well.

Dip and press the chicken pieces into the mixture, coating front and back and place into your prepared pan, topside of the chicken facing up. Any extra coating that remains can just be sprinkled over the chicken.

Cook for 50-60 minutes or until chicken is don, turning the chicken over a couple of times and spooning the resultant saucy melted brown sugar mix over the baking chicken, with the final turn leaving the topside facing up for the last bit of baking.


4-6 chicken breast

1 btl Sweet Baby Ray's sauce

1/4 C vinegar

1 t red pepper flakes

1/4 C brown sugar

1 t garlic powder

Mix everything but chicken. Place chicken in crock-pot (frozen is ok) Pour sauce mixture over chicken Cook on low 4-6 hours.


4 boneless skinless chicken breasts

4 garlic cloves, minced

4 T brown sugar

1 T olive oil

additional herbs and spices, as desired

Preheat oven to 450° F. Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil.

In small sauté pan, sauté garlic with the oil until tender.

Remove from heat and stir in brown sugar. Add additional herbs and spices as desired.

Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.

Add salt and pepper to taste.

Bake uncovered for 15-30 minutes, or until juices run clear. Cooking time will depend on the size and thickness of your chicken.


2 lb. Chicken tenderloin chunks

1 C pineapple juice

1/2 C brown sugar

1/3 C soy sauce

Combine all together, cook on low in crock-pot 6-8 hours ... that's it! Done! Serve with brown rice and you have a complete, easy meal!!


1/2 C soy sauce

1/2 C Sugar

1-1/2 T red wine vinegar

2 t vegetable oil or sesame seed oil

1 small minced garlic clove

3/4 t ground ginger

1 lb. boneless, skinless chicken breasts

1 C regular, uncooked rice

Mix soy sauce, sugar, vinegar, oil, garlic and ginger to make marinade (reserve 2 T in a small bowl for Teriyaki Burgers). Freeze chicken in marinade in a 1-gallon bag.

When preparing to serve, thaw chicken. Pour chicken and marinade into a baking dish. Bake in a preheated 350° F oven for 35 minutes. Prepare rice according to package directions. Serve chicken over rice. Makes 4 servings.


2 large skinless boneless chicken breasts pounded to 1-inch thickness (or 4 boneless and skinless chicken thigh fillets)

Salt and pepper, to season

1/2 t paprika (sweet or smokey)

1/2 t dried parsley

1 T oil, divided (use olive or canola oil)

2 T butter

6 cloves garlic finely diced

1/3 C chicken broth

9 oz (250g) jarred sun dried tomato strips in oil (reserve 2 T of oil and drain the rest)

3 level T flour

2 C chicken broth

3 C milk OR light cream* or half and half, divided

2 t dried Italian herbs

10 ounces (300g) elbow macaroni uncooked (3 C)

1 C fresh grated Parmesan cheese

3/4 C mozzarella cheese shredded

1/2 C grated cheese Cheddar or Gruyere

2 T fresh parsley chopped

Season chicken with salt, pepper, paprika, dried parsley and 2 t of the oil. Heat the remaining oil in a large (30cm or 12-inch) pot or pan over medium-high heat. Add the chicken and sear on both sides until golden brown, cooked through and no longer pink in the middle. Transfer chicken to a warm plate, tent with foil and set aside.

To the same pan, add the butter and fry the garlic until it becomes transparent, stirring occasionally (about 2 minutes). Pour in the chicken broth and allow to simmer for 5 minutes, or until beginning to reduce down.

Add the sun dried tomatoes with 2 T of the sun dried tomato oil from the jar and cook for 1-2 minutes to release as much flavor as possible.

Stir the flour into the pot and allow to cook for a further minute. Then, add the broth, 2 1/2 Cs of milks (or cream/half and half), herbs, salt and pepper, and bring to a very low simmer (lower the heat if you need to).

Add the dry macaroni and stir occasionally as it comes to a simmer. Reduce heat down to medium low and stir regularly while it cooks (for about 9 - 10 minutes), or until the sauce thickens and the macaroni is just cooked (al dente: tender but still firm).

Take the pot off the stove and stir all of the cheese in quickly. Adjust salt and pepper to taste. If the sauce it too thick, add the remaining 1/2 C milk (or cream) in 1/4 C increments, until reaching desired thickness. Keep in mind the sauce will continue to thicken as it cools.

Slice the chicken into strips and stir through the pasta (pour in any juices left from the chicken). Sprinkle with parsley, and stir through. Serve immediately!



1 pound sausage

1-1/2 ounces pork gravy mix (1 package of Pioneer Brand Peppered Sausage Gravy Mix)

1 C cheddar cheese, shredded

6 eggs

1/2 C milk

Dash black pepper

1 Can (8 oz) biscuits (1 can Pillsbury Grands Biscuits)

Preheat oven to 350° F. Take a 9x13 pan and spray it with Pam or whatever you like to use. Then take the Biscuits and it into 1" pieces and line bottom of pan. Brown Sausage and scatter over biscuits. Sprinkle with Cheddar Cheese. Whisk eggs and milk with a pinch of salt and pepper and pour it over the pan. Make Gravy mix per package directions and pour over. Bake in the oven for about 30-45 minutes.


1 (1-pound) package ground sausage

3 cups baking mix (recommended: Bisquick)

4 cups grated sharp Cheddar

1/8 tablespoon pepper

1 egg

Preheat the oven to 375° F. Spray a baking sheet with vegetable oil cooking spray. Combine all ingredients in a large glass bowl. Mix well with your fingers. Form into 1 inch balls. Place the balls on the baking sheet. Bake for 18 to 20 minutes or until golden brown.

I think that kids would have fun making these. Use them with your favorite dip.


Sausage Mixture

3/4 lb ground pork breakfast sausage

1 medium onion, chopped (1/2 cup)

1 can (4 oz) mushroom pieces and stems, drained

3 T chopped fresh sage

1 C shredded Cheddar cheese (4 oz)

Baking Mixture

1/2 C Baking mix

1/2 C milk

2 eggs

Heat oven to 375° F. Spray 12 regular-size muffin cups with cooking spray.

In 10-inch skillet, cook sausage and onion over medium-high heat 5 to 7 minutes, stirring frequently, until sausage is no longer pink; drain. Cool 5 minutes; stir in mushrooms, salt, sage and cheese.

In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup sausage mixture. Spoon 1 tablespoon baking mixture onto sausage mixture in each muffin cup.

Bake about 30 minutes or until toothpick inserted in center comes out clean, and tops of muffins are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.


1/2 C Butter or Margarine, melted

1-1/2 C Chopped Onion

1 C Chopped Celery Stalks with leaves

1 lb Sausage Meat, browned and drained

8 C Day old Bread, cubed

2 t Poultry Seasoning

2 T Fresh Parsley, chopped

1/2 t Pepper

1 C Turkey or Chicken Stock

1 Egg, slightly beaten

Melt butter in a large skillet, add onion and celery, sauté until tender.

Add browned sausage. Toss to combine. Remove from heat and add to bread cubes.

Add seasonings, stock, and beaten egg. Mix well.


2 cans (8 oz) refrigerated crescent dinner rolls

1/2 C well drained roasted red bell peppers (from a jar)

8 slices provolone cheese, halved

1/3 lb deli sliced hot salami

1/4 lb deli sliced ham

1/4 lb deli sliced capocollo

1/2 C well drained hot pepper rings (from a jar)

Heat oven to 375° F.

Unroll both cans of dough; separate into 8 rectangles. On ungreased 12-inch pizza pan, arrange rectangles in ring so short sides of rectangles form a circle in center. (Dough will overlap; half of each rectangle will hang over edge of pan. Dough ring should resemble a sun.)

Spread roasted red bell peppers towards center of ring on bottom halves of rectangles. Top with half of the cheese. Layer salami, ham and capocollo slices over cheese. Arrange pepper rings over top. Cover with remaining half of cheese.

Bring each dough rectangle hanging over side of pan up over stacked filling, tucking dough under bottom layer of dough to secure it. Repeat around sandwich until entire filling is enclosed (some filling might show a little but that is okay.) Sprinkle with black pepper.

Bake 18 to 22 minutes or until dough is golden brown and thoroughly baked. Remove from oven; cool 5 to 10 minutes before cutting into serving slices.

To drain the roasted red bell peppers thoroughly, use a fine mesh strainer, then set on a few paper towels to absorb any extra moisture.

*If you don't like it spicy, switch out the deli meats for a milder flavor, and swap in some ripe olives instead of the hot pepper rings.


1 lb raw lean Pork (3/4 inch cubes)

or whole Prawns, Chicken, or Spareribs (parboiled 15 min)

1 Egg, well-beaten

2 t Soy Sauce

1 T Wine (Sherry)

1/2 t Sugar

Dash Pepper

Marinate meat with this mixture for 30 minutes.

Prepare ahead:

1 medium Onion, sliced

1 medium Green Pepper, sliced

1 Carrot, sliced and parboiled

1 C Pineapple Chunks, reserve liquid

1 Celery

Make "Sweet & Sour Sauce" in a bowl

3 or 4 Servings

1/4 C Water

1/3 C Pineapple juice (from can)

1/2 C Sugar

1/4 C White Vinegar

1/4 C Catsup

1 t Soy Sauce

X 4

1 C Water

1-1/3 C Pineapple juice (from can)

2 C Sugar

1 C White Vinegar

1 C Catsup

1 T Soy Sauce

X 8

2 C Water

2-2/3 C Pineapple juice (from can)

4 C Sugar

2 C White Vinegar

2 C Catsup

2 T Soy Sauce

Drain marinade juice from meat and add: 1/2 C Flour, 1/4 C Cornstarch, 1/4 t MSG to cover each piece. Deep fry meat at 360° F, 6 to 8 minutes. In preheated wok, place: 1 T Oil, add: onions, carrot, celery, pepper; brown slightly -- remove.

To reheated wok add: sweet & sour sauce, boil. Add gradually: "mixture" of 2 T cornstarch, 2 T water. When sauce thickens, add: meat, vegetables, cherries (optional).

Note: Use only the amount needed of the cornstarch and water mixture to thicken the sauce. Also, add the pineapple chunks to the sauce at the end, along with the meat and cherries. Don't drain off all of the marinade. Do leave some to cover each piece completely.

Serves 3 or 4 (X 4) (X 8)

(I used water instead of pineapple juice. And fixed the mixture in a large sauce pan instead of a wok.)


2 pounds kielbasa sausage, cut into 1 inch pieces

1/3 C Worcestershire sauce

1 T fresh lemon juice

1/2 C brown sugar

2/3 C water

Place sausage in a large saucepan. Add water to cover and simmer over low heat for 1 hour. Drain, remove sausage and set aside.

Preheat oven to 350° F (175° C).

In the same saucepan combine the Worcestershire sauce, lemon juice, sugar, and water. Bring all to a boil, stirring. Place reserved sausage in a 9x13-inch baking dish and cover it with the sauce mixture.

Bake at 350° F (175° C) for 1 hour.


1 pkg (10 oz) frozen lima beans

3 cans (abt 1 lb 3-oz each) baked beans (6 C)

3 cans (abt 15-1/2-oz each) kidney beans (5 C)

1 lb Italian link sausage or pork link sausage

1/2 lb cooked ham, cut into 1/2" cubes

1 med onion, chopped (abt 1/2 C)

1 can (8-oz) tomato sauce

1/2 C ketchup

1/4 C brown sugar, packed

1/2 t pepper

1/2 t dry mustard

Heat oven to 400° F. Cook lima beans as directed on package; drain. Turn into ungreased 4-1/2-qt casserole or pot. Add baked beans and kidney beans.

In covered skillet, simmer sausages in small amount of water 5 minutes. Drain liquid from skillet and fry sausages until brown on all sides (do not prick sausages). Cut into 2 or 3 pieces.

Add sausage pieces and ham to beans. Stir together remaining ingredients; pour over beans and gently mix.

Bake uncovered 1 hour. Makes 10 to 12 servings.

Note: I substitute ground sausage for the link sausages. I use 1 can lima beans for the frozen limas. This is a delicious dinner and serves a crowd. I usually freeze half the recipe and serve the rest.



2-2/3 T butter

2 T all-purpose flour

2/3 C white sugar

1/3 C unsweetened cocoa powder

2 C whole milk

Melt butter in a skillet over medium-high heat until bubbling, 1 to 2 minutes.

Add flour and stir until smooth, about 1 minute.

Mix sugar and cocoa powder into butter-flour mixture until dissolved.

Slowly pour milk into chocolate mixture, stirring constantly, until gravy thickens, 5 to 7 minutes.


Great for Christmas breakfast

1 bag 26 oz. frozen hash browns

12 eggs

1 C milk

1 T ground mustard

1 16 oz. roll sausage: maple, sage or regular sausage

Salt and pepper

16 oz. bag shredded cheddar cheese

Spray crock-pot and evenly spread hash browns at the bottom.

Crack 12 eggs in a large bowl. Mix well (and slowly) using a whisk.

Add the milk.

Go ahead and sprinkle in the ground mustard.

Add salt and fresh pepper. Mix well and set aside.

Cook the sausage on high heat, drain and set aside.

Add sausage on top of hash browns.

Is this enough cheese? Maybe? Probably. Throw the whole big bag in there.

Mix it up well. Or good, depending on where you're from.

Pour the egg mixture over everything in the crock-pot. Using a wood spoon, even everything out so it's spread evenly.

Turn the crock-pot on low for 6-8 hours. Some fun variations of this recipe. Before cooking (during prep) you can add: chunks of sourdough bread diced chiles salsa diced green onions.

(From Transylvania Community Hospital)

1/2 C margarine

1/2 C flour

1 C potatoes, fresh cubes

1 C carrots, diced

1/2 C onions

1/2 C celery

1 Qt. chicken stock

1-1/2 t seasoning salt

1 C milk

2 C half and half

In soup kettle melt butter and add flour. Making a smooth mix.

Add vegetables and simmer 10 minutes, stirring often.

Add chicken stock and continue simmering until vegetables are tender.

Slowly add cream and blend well.

Serve with a 6 or 8 oz. ladle.

Makes 12 servings


to one regular can of cut green beans (drained) add

1 T olive oil

1 beef bouillon

1 t minced onion

1/4 t minced garlic

1/4 t dried basil

1/4 t black pepper

a little salt to taste

I usually cook 3 cans at a time in the crock-pot for my family. I add in half a can of water, and cook for at least 4 hours, you can cook it longer, 8 hours on low. Stir occasionally You can play with the amounts of spices ... I don't really measure, I just sprinkle it over and go by taste as I go along.


10 hard boiled eggs

food coloring

1 t vinegar for each color you are using


1/2 C mayonnaise or Miracle Whip or half of each (I use Miracle Whip)

Remove the shells from the hard boiled eggs and slice each egg in half.

Remove the yolks from the egg halves and place in a bowl. Set the yolks aside.

Get enough glasses or mugs for the number of colors you want to use. Fill the mugs or glasses half of the way full with cold water.

Add 3 drops of desired food coloring along with 1 tsp vinegar to each mug or cup.

Place egg whites in the mugs and allow to sit in the food coloring until desired color is reached. I could fit 3 egg whites in each of my mugs at a time.

Remove whites from dye and drain on a plate lined with a couple of paper towels.

Take the reserved yolks and mash them with a fork. Then mix in the 1/2 cup mayonnaise with the mashed yolk.

Pipe or spoon the yolk mix into the colored egg whites. Makes 20 deviled egg halves.


2 lbs. Potatoes

4 T Oil

2 T Vinegar

2 Onions

Dash of Pepper

1 t Salt

1/2 C Broth or Bouillon

Mustard, Pickles, Dill, Nutmeg, Fried Bacon

Cook potatoes, unpeeled; peel and cool a little. Slice potatoes.

Make dressing of oil, vinegar, salt, pepper, onions, broth (mustard, pickles, etc.) and pour over the sliced hot potatoes and mix well.

Potato salad should be served warm.

I add diced hardcooked eggs and parsley. The potatoes soak up the broth, so it tastes great the next day.


Heavy Whipping Cream

1-2 t Salt

I purchase whipping cream in the supermarket and put 1 pt. into a mixing bowl and using my electric mixer I mix until the cream stiffens, and then keep on mixing until it separates. This can take a while, as it will thicken before it separates. You know it has separated when the cream breaks into grain-sized lumps of solid butter and liquid buttermilk.

After it has separated, I pour off the buttermilk.

I put some waxed paper on a cutting board, or use the side of the bowl, I knead the butter until all the buttermilk is expelled, then add salt, and continue kneading until the butter turns yellow. When it has turned yellow, it is finished.

It does take a while to knead all the buttermilk out. That's why I do it on the side of the bowl. The bowl catches the drips. When using waxed paper, the paper gets wet and has to be changed 2-3 times.

If you like buttermilk biscuits, you can use the buttermilk in the recipe instead of regular milk.


1-1/2 lb ground beef

1 15-oz. can tomato sauce

1/2 C water

1 T cornstarch

2 t oregano

1 t basil

1 t sugar

1/2 t garlic

1 C milk

1/4 C melted butter

1 t vegetable oil

2 eggs, lightly beaten

1 C flour

8 oz. mozzarella cheese

1/2 C parmesan cheese

Cook ground beef. Drain. Stir in tomato sauce. Add cornstarch, oregano, basil, sugar, and garlic. Stir to combine. Cover pan, reduce heat, simmer for 10 minutes.

Preheat oven to 400° F.

In medium bowl, combine milk, butter, and eggs. Beat on medium for 1 minute. Add flour, beat 2 minutes. Batter will be thin.Pour meat mixture into 9X13 inch pan. Pour the liquid mixture evenly over top the meat. Sprinkle cheeses on top.

Bake in preheated over until puffed and golden, about 30 minutes. Let stand 10 minutes before serving.


This is a classic French dish prepared much like a gratin but without a white sauce. Potatoes Dauphinoise recipes vary and can be as simple as potatoes baked in cream with a hint of garlic, to my version that includes fresh herbs and Gruyere cheese. Make it a complete meal by adding diced ham and peas or keep it vegetarian by adding just the peas.

No matter how you enjoy this recipe, it will always indulge the palate.

2 lbs Yukon Gold or Red Potatoes, peeled and thinly sliced

2 T butter, softened

1 pint of heavy cream

2 cloves garlic finely chopped

1 T chopped fresh Thyme or Rosemary (or a combination of both)

1 C grated cheese, such as Gruyère or Comte

Salt and fresh ground black pepper

1/2 C of breadcrumbs mixed with 1-2 tablespoons melted butter (optional)

Preheat your oven to 350° F. Use one tablespoon of the butter to grease an ovenproof baking dish deep enough to hold the potatoes in about four layers. I often use an 8x8 square or oval baking dish.

In a small bowl, mix together the garlic and herbs.

Heat the cream to just below boiling point. Make a layer of potatoes in the bottom of the buttered dish, pour a little of the warm cream over the potatoes and then season with salt and pepper. Then scatter a bit of the chopped garlic and herbs over the top and a sprinkle of grated cheese. Make three more layers in the same way, and then pour over the remaining cream and sprinkle with remaining cheese and buttered breadcrumbs if using. Dot the top with the remaining butter.

Cover the potatoes tightly with foil and bake for 1 hour.

Increase oven temperature to 400 degrees and remove the foil from the potatoes. Bake potatoes another 15 minutes or so until they are very tender and almost all the cream has been absorbed and the top of the gratin is bubbling and golden.

Let the potatoes sit for about 10 minutes before serving.


1/2 box egg noodles

1 can cream of chicken soup

1 C milk

1 7 oz. can tuna

salt, pepper, paprika, to taste

Cook noodles as directed. Separate tuna into flakes, mix with soup, milk, and seasonings. Combine noodles and tuna mixture in baking dish. Sprinkle top with paprika.

Bake at 375° for 25 minutes. 6 servings.



1 C Butter (Soft)

2 C Sugar

2 eggs

2 C Buttermilk or 2 C milk plus 2 T vinegar or lemon juice

4 C Flour

2 t Baking soda

Grease two 9x5 loaf pans.

Cream together butter, sugar, and eggs.

Add milk, flour and baking soda. Mix well.

Put half the batter or a little less into 2 stoneware loaf pan.

Mix in separate bowl 2/3 C sugar and 2 t cinnamon.

Sprinkle 3/4 of cinnamon on top of 1/2 batter in each pan.

Add remaining batter to pans.

Sprinkle remaining cinnamon on top.

Swirl with a knife.

Bake at 350° F for 45-50 min or until cake tester comes out clean.

Cool in pans for 20 min.


1-1/2 C milk

4 T melted butter

2 large eggs

2 T sugar

2 C flour

4 t baking powder

Preheat oven to 350°. Lightly grease an 11X17 inch jellyroll pan. In a large mixing bowl, beat together milk, butter and egg. Add sugar, then gradually beat the flour in. Carefully stir in the baking powder and salt. Pour batter into prepared pan. Squeeze out swirls of Cinnamon Roll Filling over pancake batter- 4 swirls across, 3 down, for 12 pancakes. I used wooden skewers laid across the pan as a guide. You can vary the size if you like. Bake in 350 degree oven for 8-9 minutes until center is set and does not give when pressed with your finger. Remove from oven and drizzle with Maple Cream Cheese Drizzle. Serve immediately. Makes 12 large pancakes.

Cinnamon Roll Filling

4 T melted butter

3/4 C brown sugar

2 T cinnamon

In a small bowl mix filling ingredients together until blended well. Place in a pastry bag or plastic ziptop bag and snip corner to swirl over pancake batter.

Maple Cream Cheese Drizzle

2 ounces cream cheese, softened

1 C powdered sugar

2 T good maple syrup


Mix the first three ingredients in a bowl until smooth, dripping in small amounts of milk until mixture is a drizzling consistency. I like to place mine in a pastry bag and drizzle that way.

Freezer Note -- These can be sliced, placed on a cookie sheet and frozen. Once frozen, place in a freezer ziptop bag and freeze for individual treats, brunch guests, or lunchboxes. Reheat in microwave.


2 C Flour

3 t Baking Powder

1/3 C Oil

2/3 C Milk

Preheat oven to 475° F.

Sift flour and baking powder. Measure oil and milk into cup, but don't stir. Add all at once to flour mixture. Stir with fork until mixture leaves side of bowl. Knead 10 times. Roll out and cut with floured glass or biscuit cutter. Can also pull off pieces and roll into balls, flatten onto baking sheet.

Bake 10-12 minutes.


2 C all-purpose flour

1-1/2 C sugar, divided

1 t baking soda

1 C buttermilk

1 large egg

1/4 C canola oil

3 t ground cinnamon


1/4 C confectioners' sugar

1-1/2 to 2 t whole milk

Preheat oven to 350° F. In a large bowl, combine flour, 1 cup sugar, baking soda and salt. Combine buttermilk, egg and oil; stir into dry ingredients just until moistened. In a small bowl, combine cinnamon and remaining sugar.

Grease the bottom only of a 9x5-in. loaf pan. Pour half the batter into pan; sprinkle with half the cinnamon-sugar. Carefully spread with remaining batter and sprinkle with remaining cinnamon-sugar; cut through batter with a knife to swirl.

Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Combine confectioners' sugar and enough milk to reach desired consistency; drizzle over loaf.


1/2 C Milk

1/2 C Water

2 T Butter

1/4 C Sugar

2-1/4 t Yeast

1 Egg

3 C Flour

Heat milk, water, and butter in saucepan or microwave until warm.

In mixing bowl, mix egg into milk mixture,

Add sugar and yeast to milk mixture, and let sit until bubbly.

Knead dough about 5 minutes, adding more flour as necessary to keep it from being sticky.

Roll dough out into rectangle. Spread butter on dough. Sprinkle cinnamon-sugar mixture, roll up into log, cut into slices.

Let rise about 30 minutes.

Heat oven to 375° F. Bake for 25 minutes, or until golden brown.


1 C flour

2 t baking powder

1 T parsley

1 t sugar

1 T butter or shortening

1/2 C milk

Stir together flour, baking powder, and sugar in medium size bowl. Cut in butter or shortening until crumbly. Stir in milk to make a soft dough.

Drop by spoonfuls into boiling stew. Cover and simmer 15 minutes without lifting lid. Serve.

(makes 2-3 servings)

3 T butter

2 eggs room temperature

1 egg white, room temperature

2/3 C whole milk at room temperature

2 T granulated sugar

1/2 C plus 2 tablespoons flour

1/2 t vanilla extract

1/4 t ground cinnamon

a pinch of nutmeg

1/4 t kosher salt

powdered sugar, cinnamon, and lemon juice for topping as desired.

Preheat the oven to 400° F. Place the 10" cast iron skillet in the oven and heat for at least 8 minutes.

Melt 3 tablespoons butter in a saucepan or in the microwave.

In a blender, put the eggs, egg white, milk, 1 tablespoon melted butter, sugar, flour, vanilla, nutmeg, cinnamon, and salt. Blend until the batter is smooth and creamy (about 30 seconds). Carefully remove the hot skillet from the oven. Pour the remaining 2 tablespoons melted butter into the pan and swirl to coat the bottom.

Gently pour the batter into the hot skillet (beware of splatter). Return the pan to the oven and bake for 20 minutes. Do not open the door in the meantime or the pastry will fall.

Once the Dutch baby is done baking, remove the skillet from the oven and use a thin spatula to gently coax the pancake onto a large plate. To serve, cut into wedges and sprinkle with cinnamon, powdered sugar, and a splash of lemon juice.



6 C flour

2 T yeast

1/2 C sugar

2 eggs

2 C very warm water

1/2 C melted real butter

Add all ingredients in order given. No need to dissolve yeast separately. Mix with spoon or electric mixer. I use my Kitchenaid. Do not use dough hook, just regular beaters. Beat at slow speed until you have a smooth batter. It will look like thick pancake batter. Let rise until double.

Punch down and pour out onto a very heavily floured surface. It will be very sticky to work with. Divide in dough in half. Using enough flour to make manageable roll each half into a large circle (about the size of a Papa Murphy's family size pizza). Brush with melted butter. Cut into 16 pieces, pizza style. Roll from large end to small end. Place on a greased cookie sheet (I put 16 on each pan). Let raise about 1/2 hour. Bake at 400° F for 12 to 15 minutes.

Can cook them 10 minutes at 350° F, allow to cool, put in ziplock bags and freeze until needed.


They are truly simple to make. You mix them up the night before (no kneading required!) and let the dough rise in the refrigerator overnight.

Combine and let stand for 20 minutes:

2 pkgs. active dry yeast (or 4 teaspoons instant yeast)

1/2 C warm water

1 tablespoon sugar

Meanwhile, scald 1 cup milk, cool and add in

1/3 C oil (I use cold butter instead as this helps cool the milk)

1/3 C sugar

2 eggs, well beaten

Add the yeast mixture to the cooled milk mixture and stir to combine. Mix in 4-1/2 to 5 C unbleached all-purpose flour. (You can do this in a big mixer or in a large bowl with a wooden spoon. You do not have to knead it, just be sure all of the flour in incorporated into the liquid. It will be sticky.) Place in a large greased or oiled bowl with enough room to rise. Cover tightly and refrigerator overnight.

Two hours before you plan to bake the rolls, take the dough out of the refrigerator and turn onto a lightly floured board or counter. Divide into 24 equal pieces (about the size of an egg) and shape into balls, pinching the seam tightly. (I scale them at 2 ounces each.) Place into greased baking pans with a bit of space in between for rising. Spray lightly with oil, cover with plastic wrap or waxed paper and let rise at room temperature 1-1/2 to 2 hours, depending on how warm your kitchen is. I like to time it so they are ready to go in the oven after I take the turkey out, while I make the gravy.

Preheat the oven to 425° F and bake for 8 to 10 minutes, until golden on top and not doughy in the center. Remove from oven and immediately brush with melted butter.

Makes 24 large rolls.

Note: I always have to double the recipe for my family. I like to shape all the rolls at once and then put one pan of them (lightly sprayed with oil and covered tightly) back in the fridge. That way I can bake them the next day so they'll be fresh to go with our leftovers.


2 Eggs

1/2 C Milk

1/2 C Flour

1 T butter

Confectioner's Sugar

First, preheat oven to 400° F (204° C). Take 8 inch pie plate and place 1 T butter in bottom. Place pie plate in oven and allow butter to melt.

While the pie plate is heating and the butter melting, place eggs in medium mixing bowl. Beat eggs thoroughly. Add milk, and mix thoroughly. Mix in flour.

Take pie plate out of oven and smear melted butter all over the sides and bottom of plate. Pour mixture into pie plate and place back in oven. Bake for 30 minutes. The pancake will rise up high and fluffy.

Sprinkle with powdered (confectioner's) sugar and eat warm.


4 C of flour

1 T baking powder

2 T. powdered milk

1-/2 C warm water

1 C shortening

Extra flour to flour your hands

Put flour in bowl, add baking powder, salt and powdered milk. Mix.

Mix in warm water to form dough.

Cover hands in flour.

Knead dough by hand until soft but not sticky. Cover with a cloth and let stand for 15 minutes.

Shape dough into balls about 2 inches across then flatten by patting and stretching the dough.

Melt shortening about an inch deep in frying pan. When hot put dough in pan. Fry one side till golden brown, then turn and fry the other.

This is a wonderful bread that can be used as a dessert by topping with honey, powdered sugar, etc. or can be used for main dishes such as topping with taco ingredients for an "Indian Taco".


1 package 2-1/4 t rapid rise instant yeast

1-1/4 C milk

1/3 C unsalted butter

2 large eggs, beaten

1/2 C granulated sugar

4 C all-purpose flour (more as needed for dusting and kneading)

Vegetable cooking spray or vegetable oil for greasing proofing bowl

1 large egg, beaten with 1 teaspoon of water

6 dyed Easter eggs they do not need to be boiled, they will cook as the bread bakes

Colored sprinkles

In a small saucepan, add the milk and butter to the pan. Heat the milk to 120 to 130° F, stirring the milk until the butter melts. Do not allow the milk to go above 130° F.

In a large mixing bowl, combine the yeast, salt, eggs, and sugar. Add the warmed milk and butter mixture. Add 2 cups of the flour to the mixing bowl. Attach a dough hook to the mixer and combine until smooth on medium speed, for about 2 minutes. Scrap side of the bowl with a spatula as needed.

Slowly add the remaining 2 cups of flour to the mixing bowl, kneading the dough on medium-low speed, scraping the sides as needed. Knead until smooth and the dough is stiff, no longer sticky, about 14 minutes. Shape dough into a ball and place into a lightly greased bowl (vegetable cooking spray or oil). Cover the bowl with plastic wrap, and let rise for an hour in a warm place until the dough doubles in size.

Punch the dough down, and then divide into 12 pieces. Roll each piece to form a 1-inch rope, about 14 inches long. Taking 2 pieces, twist the pieces to create a braid shape, pinching the ends together and loop into a circle.

Place the shaped dough on a parchment-lined baking sheet (3 per sheet), spacing the braided dough, so that it has enough room to rise. Loosely cover the baking sheet with plastic wrap and allow to rise for 1 hour, until it doubles in size.

Brush each braided bread with the beaten egg wash. Top with sprinkles, as desired. Gently place one dyed Easter egg in the center of each braided bread ring.

Bake the bread at 350° F until golden brown, approximately 18-20 minutes. Quickly transfer the baked bread to a cooling rack. Enjoy!

Recipe Notes

If the bread starts to brown too much while baking cover loosely with aluminum foil.

Servings: 6 individual loaves


4 C all-purpose flour

1/3 C sugar

1 package dry yeast (or 1 T)

1-1/2 C hot tap water

1 egg

1/3 C softened butter

Sift together two cups of the flour with the sugar, and stir in the yeast. With mixer at low speed, blend butter into the flour mixture. Add the hot water (the hottest it comes from your tap), all at once, with mixer running. Add the egg, and continue mixing.

Add in the remaining two cups flour to make a soft dough.

(At this point, I changed my mixer beaters for dough hooks and let the mixer knead the dough for about ten minutes and then put it into an oiled bowl to rise.)


Knead lightly on a floured board and shape into a ball. Put into an oiled bowl, cover with a towel, and allow to rise in a warm spot until doubled, about two hours. Punch dough down.

At this point it can either be refrigerated or shaped in rolls or loaves and allowed to rise a second time until doubled.

Bake in a preheated 375° F oven until barely brown. May be frozen after baking and reheated to serve.


2 pkg. yeast (or 2 T)

1 C lukewarm water

1 C shortening

3/4 C sugar

6 C flour

1-1/2 t salt

2 eggs, beaten

1 C boiling water

Dissolve yeast in 1 cup lukewarm water. Mix shortening, sugar and salt in a large bowl. Add boiling water and mix well. Add eggs, then add yeast mixture. Add 3 cups of flour. Add the rest of flour with spoon. Let rise to double, punch down.

Either refrigerate or make into rolls or monkey bread. Let rise again. Bake rolls at 400 degrees and bread at 350° F. Bake about 20 minutes for rolls.

1 C sugar

3/4 C brown sugar

2 t cinnamon

8 T butter

raisins, optional

chopped nuts, optional

To assemble your monkey bread recipes, form risen dough recipe into 30 balls. Combine white sugar, brown sugar and cinnamon. Melt butter. Roll the balls first in the butter, then in the cinnamon mix.

Place balls in a greased tube pan, layering as you fill the pan. Sprinkle with nuts and raisins between layers. Raise recipe monkey bread until double, then bake in a 350° F oven for one hour.


1 Egg

1 C Milk

1/4 C Salad Oil

2 C All Purpose Flour

1/2 C Sugar

3 t Baking Powder

Heat oven to 400° F.

Grease bottom of 12 medium muffin cups (2-3/4 in. in diameter).

Beat egg; stir in milk and oil. Mix in remaining ingredients just until flour is moistened. Batter should be lumpy.

Fill muffin cups 2/3 full.

Bake 20 to 25 minutes or until golden brown. Immediately remove from pan.

12 muffins

NOTE: if using self rising flour, omit baking powder.

(that taste like doughnuts)

1-1/3 C Flour

1-1/2 t Baking powder

1/2 t Nutmeg

1/4 t Cinnamon

1/3 C Oil

3/4 C Sugar

1 egg

3/4 C milk

Combine dry ingredients, mix liquids, beat till well mixed. Add to dry ingredients and mix till just blended.

Put into muffin tin and bake at 350° F for 20-25 min.

While muffins are hot dip into butter and roll in powdered sugar or sugar & cinnamon.

1/4 C Sugar

1/4 t cinnamon

melted butter or margarine.

(that taste like doughnuts)

3/4 C sugar

1 large egg

1 1/2 C all-purpose flour

2 t baking power

1/4 t ground nutmeg

1/4 C vegetable oil

3/4 C milk

1 t vanilla extract

Preheat oven to 350° F. Lightly grease a muffin tin. In a large bowl, beat together sugar and egg until light in colour. In a small bowl, whisk together flour, baking powder, salt and nutmeg. Pour into egg mixture and stir to combine. Pour in vegetable oil, milk and vanilla extract. Divide batter evenly into 10 muffin cups, filling each about 3/4 full. Bake for 15-18 minutes, until a tester inserted into the centre comes out clean.

While muffins are baking, melt butter and pour remaining sugar into a small bowl. When muffins are done, lightly brush the top of each with some melted butter, remove from the pan and roll in sugar. Cool on a wire rack.

2 T butter, melted

1/2 C sugar, for rolling (I added in a few shakes of cinnamon)


2 - 2-1/2 C flour

2 T sugar

1 pkg. or 1 T yeast

1/2 C milk

1/4 C water

2 T margarine

Mix 3/4 C flour with sugar, and yeast.

Heat milk, water and margarine until very warm (120-130° F).

Add to dry ingredients and beat 2 minutes on medium speed.

Add 1/4 C flour. Beat 2 minutes on high. Stir in enough flour to make a stiff dough.

Knead 2-3 minutes.

Place in greased bowl and let rise 15 minutes.

Divide dough into 12 pieces and shape into balls.

Place in 8-inch round cake pan.

Let rise 15 minutes.

Bake at 375° F for 20-25 minutes.

To make cinnamon rolls:

Roll dough out after rising the first time and spread with 2 tablespoons margarine.

Combine 1 teaspoon cinnamon and 1/4 cup sugar and sprinkle on dough.

Roll jelly-roll style and cut into 1 inch pieces.

Place in pan and bake as usual


1 C of warm water

1/4 C sugar

1/3 C oil

2 T yeast

1 t salt

1 egg, beaten

3 1/3 C flour

In a large bowl, mix together warm water, sugar, oil and yeast. Let stand for 15 minutes until yeast mixture is bubbly.

Stir in salt and beaten egg to yeast mixture.

Gradually add flour. Dough will be kind of sticky, but add enough flour until it's manageable. Let dough rest in the bowl for 10 minutes. I cover mine with a towel. This allows the dough to rise more.

Spray hands with non-stick cooking spray (such as Pam) and form dough into balls. Place balls so they don't touch on cookie sheet. Let rise for 20 more minutes.

Bake in 375° F oven for 10 minutes.

Mix 2-3 tablespoons of melted butter with honey (to taste) and brush the top of hot rolls with the honey butter.




Mix and let sit for 15 minutes:

3 1/2 C warm water

3/4 C sugar

1/2 C oil

6 T yeast

Then add:

3 eggs

10-1/2 C flour

Mix together for 10 minutes, then sit for 10 minutes.

Oil cupboard (don't use flour), dump out dough. Divide in half.

Press one half out into rectangle. Spread with 1/4 C melted butter and then with cinnamon-sugar mixture.

Roll up tight, but not too tight.

Divide into 12 rolls and place on greased cookie sheet.

Repeat with other half of dough. Let rise.

Bake for 12-15 minutes at 400° F.


1 C sugar

1 T cinnamon


1/2 C butter

2 t vanilla

6 C powdered sugar


Note: Chocolate Rolls can be made by adding baking cocoa and a few drops of water to regular frosting.

Note: If you want half the rolls, just half the recipe.


1-1/2 C Flour

3-1/2 t Baking Powder

1 T Sugar

1-1/4 C Milk

1 Egg

3 T Butter

In a large bowl, sift together the flour, baking powder, and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.


4 C all-purpose flour*

2 C lukewarm water**

1 T sugar

2 t active-dry yeast (or one packet)

2 T butter, room temperature

In a large mixing bowl whisk the flour. Set aside. Grease a separate large bowl with butter or olive oil and set this aside. (This is optional actually -- I now just let the bread rise in the same bowl that I mix it in. My mother, however, always transfers the dough to a greased bowl.)

In a small mixing bowl, dissolve the sugar into the water. Sprinkle the yeast over top. There is no reason to stir it up. Let it stand for about 10 to 15 minutes or until the mixture is foamy and/or bubbling just a bit -- this step is just to ensure that the yeast is active. (See photo above.) Now, gently stir it up, and add to the flour bowl. Stir this mixture up with a spatula or wooden spoon. Mixture will be sticky. Scrape this mixture into prepared greased bowl from step 1. (Or, if you're feeling lazy, just cover this bowl with plastic wrap or a tea towel.)

Cover bowl with a tea towel or plastic wrap and set aside in a warm spot to rise for at least an hour. (If you have the time to let it rise for 1-1/2 to 2 hours, do so -- this will help the second rise go more quickly.) Run a tea towel under hot water and wring it out so it's just damp. Cover the bowl with the damp tea towel and place it in a warm, turned-off oven to rise. It usually takes about an hour to double in bulk, but letting it rise for an hour and a half or up to two hours is fine.

Preheat the oven to 425° F. Grease two oven-safe bowls (such as the pyrex bowls I mentioned above) with about a tablespoon of butter each. (My mother might use even more -- more butter not only adds flavor but also prevents sticking). Using two forks, punch down your dough, scraping it from the sides of the bowl, which it will be clinging to. As you scrape it down try to turn the dough up onto itself if that makes sense. You want to loosen the dough entirely from the sides of the bowl, and you want to make sure you've punched it down. Take your two forks and divide the dough into two equal portions -- eye the center of the mass of dough, and starting from the center and working out, pull the dough apart with the two forks. Then scoop up each half and place into your prepared bowls. This part can be a little messy -- the dough is very wet and will slip all over the place. Using small forks or forks with short tines makes this easier -- my small salad forks work best; my dinner forks make it harder. It's best to scoop it up fast and plop it in the bowl in one fell swoop. Let the dough rise for about 20 to 30 minutes or until it has risen to just below or above (depending on what size bowl you are using) the top of the bowls.

Bake for 15 minutes. Reduce the heat to 375° F and make for 15 to 17 minutes longer. Remove from the oven and turn the loaves onto cooling racks. If you've greased the bowls well, the loaves should fall right out onto the cooling racks. If the loaves look a little pale and soft when you've turned them out onto your cooling racks, place the loaves into the oven (outside of their bowls) and let them bake for about 5 minutes longer. Remove from oven and let cool for 10 minutes before cutting.


#1. Cornmeal. Substitute 1 cup of the flour with 1 cup of cornmeal. Proceed with the recipe as directed.

#2. Faux focaccia. Instead of spreading butter in two Pyrex bowls in preparation for baking, butter one 9x9-inch glass baking dish and one Pyrex bowl or just butter one large 9x13-inch Pyrex baking dish. If using two vessels, divide the dough in half and place each half in prepared baking pan. If using only one large baking dish, place all of the dough in the dish. Drizzle dough with 1 tablespoon of olive oil (if using the small square pan) and 2 tablespoons of olive oil (if using the large one). Using your fingers, gently spread the dough out so that it fits the shape of the pan. Use your fingers to create dimples in the surface of the dough. Sprinkle surface with chopped rosemary and sea salt. Let rise for 20 to 30 minutes. Bake for 15 minutes at 425° F and 17 minutes (or longer) at 375° F. Remove from pan and let cool on cooling rack.

#3. Thyme Dinner Rolls

#4 Gluten-free

* Can use 1 C graham flour and 3 C all-purpose or bread flour. Also, you can use as many as 3 cups of whole wheat flour, but the texture changes considerably. I suggest trying with all all-purpose or bread flour to start and once you get the hang of it, start trying various combinations of whole wheat flour and/or other flours. Also, measure scant cups of flour if you are not measuring by weight: scoop flour into the measuring cup using a separate spoon or measuring cup; level off with a knife. The flour should be below the rim of the measuring cup.

** To make foolproof lukewarm water that will not kill the yeast (water that's too hot can kill yeast), boil some water -- I use my teapot. Then, mix 1-1/2 cups cold water with 1/2 cup boiling water. This ratio of hot to cold water will be the perfect temperature for the yeast.

*** You can buy Red Star yeast in bulk (2lbs.) from Amazon. Store it in my freezer, and it lasts forever. If you are using the packets of yeast (the kind that come in the 3-fold packets), just go ahead and use a whole packet -- I think it's 2.25 teaspoons. I have made the bread with active dry and rapid rise and instant yeast, and all varieties work. If you are interested in buying yeast in bulk, here you go: Red Star Baking Yeast Also, if you buy instant yeast, there is no need to do the proofing step -- you can add the yeast directly to the flour -- but the proofing step does just give you the assurance that your yeast is active. I love SAF instant yeast, which can be purchased from King Arthur flour as well as Amazon.


1 quart Whole Milk

1 C Vegetable Oil

1 C Sugar

2 packages Active Dry Yeast

8 C (Plus 1 C Extra, Separated) All-purpose Flour

1 t (heaping) Baking Powder

1 t (scant) Baking Soda

3 C (to 4 C) Melted Butter

2 C sugar

Generous sprinkling of Cinnamon

Maple Frosting

1 bag powdered sugar

2 t maple flavoring

1/2 C milk

1/4 C brewed coffee

1. Mix the milk, vegetable oil, and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour.

2. When the mixture is lukewarm to warm, but not hot, sprinkle in both packages of active dry yeast. Let this sit for a minute. Then add 8 C of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

3. After rising for at least an hour, add 1 more C of flour, the baking powder, and baking soda. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it -- overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).

4. When ready to prepare rolls: Sprinkle rolling surface generously with flour.

5. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1-1/2 to 2 C melted butter over the dough.

6. Now sprinkle 1 C of sugar over the butter followed by a generous sprinkling of cinnamon.

7. Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

8. Spread 1 T of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately 3/4 to 1 inch thick and laying them in the buttered pans.

9. Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 375° F until light golden brown, about 15 to 18 minutes.

10. For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but not pourable. Taste and adjust as needed. Generously drizzle over the warm rolls.


2 C Warm Water

2 Pkgs Dry Yeast (or 2 T)

1 T Sugar

4 C Flour

Stir yeast and sugar into warm water. Add flour; mix.

Knead dough at least 100 times, adding flour as you do to make the dough quite stiff. Let rise 1/2 to 1 hour in warm place. Punch down dough.

Make into symmetrical mound and roll out.

Bake at 425° F for 15-20 minutes, until pizza is deep golden brown.

Makes 2 - 12 inch crusts.

Note: Recipe can be doubled, or cut in half.


1 egg

1 C milk

1/2 C flour

Drippings from roast beef (optional)

Preheat oven to 425° F.

Beat egg lightly and add milk. Sift flour into bowl. Gradually add egg and milk mixture, stirring carefully to prevent lumps.

Put about 1 t drippings from roast in each cup of muffin tin. Place muffin tins in very hot oven till sizzling.

Reduce heat of oven to 350° F.

Fill each cup of muffin tin half full with batter. Bake 15 minutes.

Makes 8-10 servings.


1 C 8 oz warm water

2 T white sugar

2 t active dry yeast

2 T unsalted butter softened

1 C 8 oz milk (I used 1%)

5 1/2 - 6 1/2 C (1 lb 9 oz - 2 lbs 3 oz) bread flour

For Topping:

8 T butter melted

1/4 C fresh parsley finely chopped (or 4 teaspoons dried)

2 T fresh oregano or 1 teaspoon dried oregano

4 cloves garlic minced

2 t kosher salt

Add warm water to the bowl of a stand mixer fitted with dough hook. Sprinkle water with sugar and yeast. Stir and let stand 5-10 minutes until foamy.

Mix in butter, milk, and 3 C flour. Stir in additional flour gradually. Add enough flour until dough is smooth. Knead for 7-10 minutes. Dough should stick to the bottom of the bowl but clears sides. It will be soft and slightly sticky. (Kneading can also be kneaded by hand by will take closer to 10 minutes to a achieve a smooth dough.) Divide dough into 2 equal portions.

In a small bowl, combine the butter, parsley, oregano and minced garlic. Set aside.

Cut dough into 1-in. pieces; dip into butter mixture. Layer the buttery pieces into 2 - greased 8-in. x 4-in. loaf pans. Cover loaves and let rise until doubled, about 1 hour. Meanwhile preheat oven to 350° F 15 minutes prior to the full rise.

Bake at 350° F for 30 minutes or until golden brown. The temperature of the baked loaves should read 200 degrees. Sprinkle with kosher salt.


1 C butter, softened

1-1/2 C sugar

2 t ground cinnamon

3 eggs

1 t vanilla extract

3/4 C cream

2-1/2 C flour

2 baking powder

1 C mini chocolate chips (or cinnamon chips)

3 t sugar

3 t ground cinnamon

Preheat oven to 350° F and grease 5 mini loaf pans or 1 large pan.

In a medium bowl, cream together the butter, sugar, salt, and cinnamon.

Add in the eggs, vanilla, and cream.

Add in the flour and baking powder stirring until just combined.

Fold in the chocolate chips (optional).

Pour batter (it will be thick) into the prepared loaf pans, filling about 2/3 full.

In a small bowl, combine the 3 tbsp sugar with 3 tsp ground cinnamon. Sprinkle mixture evenly on top of batter.

Place pans in oven and bake 30-35 minutes if mini loaves, or 60-65 minutes if large loaf pans.

Remove from oven and allow to cool slightly before removing from pan and serving!


2 sticks unsalted butter

1 C sugar

2 t vanilla

2 eggs

3/4 t baking soda

3/4 t baking powder

3/4 t cream of tartar

3/4 t freshly grated nutmeg

1-1/4 C milk

2-1/4 C all purpose flour

1/2 C sugar and 1 T cinnamon mixed together for rolling*

Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.

In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar and nutmeg.

Add the flour mixture and the milk alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.

Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar. Place muffin into muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins.

Bake them for approx. 20-22 minutes in a 350° F oven or until they are golden brown.


These soft dinner rolls are like magic! Just mix the ingredients in a bowl -- no kneading, no stand mixer, no special ingredients required. These are soft, fluffy and moist, nicely salted with a touch of sweet. Dough can be made then refrigerated overnight. Recipe VIDEO below, plus see the Cinnamon Rolls version! NOTE: Requires 3 hours rising time. This makes 12 largish rolls - about the size of a baseball. See notes for doubling recipe.


1 tbsp dry yeast

1/4 C sugar

1/2 C

4-1/2 C + extra for dusting

1 C milk, lukewarm

3-1/2 T unsalted butter, melted and cooled

2 eggs, at room temperature, beaten with fork


1 T butter, melted


Place the yeast and 2 t of the sugar in a medium bowl, then pour in water. Leave for 5 minutes until it froths.

Place flour and remaining sugar in a bowl. Mix to combine.

Make a well in the center. Add milk, butter, eggs and pour in the yeast liquid, including all froth.

Mix until combined with wooden spoon -- it will be like a thick muffin batter. Not pourable, but thick and sticky.

Rise #1:

Leave dough in the bowl, cover with a wet (clean) tea towel and place in a warm place (77F+) to rise for around 1 1/2 - 2 hours or until almost tripled in volume. See Note 4 for how I do this (you will laugh - but it works every time!). Dough surface should be bubbly (see video or photos in post).

Forming Balls (watch video, it's helpful):

Line a 9 x 13" tray with baking paper with overhang.

Remove tea towel and punch dough to deflate, then mix briefly in the bowl to get rid of the bubbles in the dough.

Dust work surface with flour, scrape dough on work surface. Dust top of dough then shape into a log. Cut log into 4 pieces, then cut each piece into 3 pieces (12 in total).

Take one piece and press down with palm, then use your fingers to gather into a ball, flip (so smooth side is up) then roll the dough briefly to form a ball. This stretches the dough on one side and that's how I get a nice smooth surface on my roll. (For this step, use as much flour as needed to handle dough and avoid piercing inside into the wet dough)

Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4.

Rise #2:

Spray surface of rolls (or cling wrap) with oil (any), then place cling wrap over the tray.

Return tray to warm place and leave for 30 - 45 min, until the dough has risen by about 75% (less than double in size).

Partway through Rise #2, preheat oven to 350° F.

Bake for 15 - 18 minutes, or until the surface is a golden brown and the roll in the center sounds hollow when tapped. The surface colour is the best test for this recipe.

Remove rolls from oven. Brush with melted butter.

Use overhang to lift rolls onto a cooling rack. Allow to cool to warm before serving.

Makes 12 rolls


4 C flour

1/2 cube yeast or 1 package dry yeast

1 T sugar

1 C milk

1/2 C heavy cream

1 egg

Warm milk, heavy cream and sugar slightly (it should be just a bit warm! otherwise the yeast will not work).

Add yeast and mix until dissolved.

Add flour to the liquid, knead until you get a very smooth dough.

Place dough in a bowl, cover with a moist cloth, let raise for 2 hours.

On a baking board sprinkled with flour form a braid, place on a baking tray with parchment paper.

Whisk egg and spread over the bread.

Let raise for another hour.

Bake in pre-heated oven on 400° F for 30-35 min until golden brown.

Serve when warm with butter.


4 t active dry yeast

1/2 C warm water

2 C milk, scalded and cooled to lukewarm

3 T of melted butter, slightly cooled

1/2 C sugar

7-8 C flour

2 whole eggs

Dissolve yeast in warm water with a teaspoon of sugar; let stand until frothy.

Combine yeast mixture, milk, 1/2 cup sugar and enough flour to make a medium batter (about the consistency of pancake batter). Beat thoroughly. Add melted butter, eggs and salt. Beat well. Add enough flour to form a soft dough. Sprinkle a small amount of flour onto counter and let dough rest. Meanwhile, grease a large bowl.

Knead dough until smooth and satiny and put in greased bowl; turn over to grease top. (Can use the dough hook on a Kitchen-Aid to knead this for about 4-5 minutes).

Cover and let rise in a warm place until double in bulk. Punch down. Turn out onto a floured board.

Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms.

Place on greased baking sheets. Let rise until doubled.

Bake at 350° F for 10-15 minutes or until golden brown. Baste immediately with butter.

Yield: 5 to 6 dozen. Serve with Cinnamon Honey Butter.

NOTE: Extra Tips: Shape the rolls into a rectangle, about 1/2-inch thick, then fold it in half, making it an inch thick. Roll over the dough to seal the two halves and using a dough scraper, cut them into squares and place them on the baking sheet

(Puffed Pancake)

3 T butter

3 eggs

3/4 C all-purpose flour

3/4 C milk, heated 20 to 30 seconds in the microwave

1 T sugar

2 t pure vanilla extract

Confectioners' sugar, for dusting

Preheat the oven to 400° F.

Put the butter in a large, ovenproof, nonstick sauté pan and place in the oven.

Meanwhile, in a blender, combine the eggs, flour, warm milk, sugar, vanilla extract and pinch of salt, and blend on medium-high speed until uniform. (If mixing by hand, combine the eggs with the milk until the mixture is light yellow and no longer stringy, about 1 minute. Add the flour, sugar, vanilla, and pinch of salt, and whisk vigorously to remove the lumps, about 30 seconds.)

Carefully remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat completely, and then pour the remaining butter into the batter and pulse to blend. Pour the batter into the hot pan and return the pan to the oven. Cook until the pancake is puffed in the center and golden brown along the edges, 20 to 25 minutes.

Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and rendering the pancake soggy. Dust with confectioners' sugar when cooled slightly. Slice the pancake into 8 wedges on a serving platter or cutting board.



1/2 C warm water

2 T active dry yeast

2 T sugar

3-1/2 ounce package instant vanilla pudding

1/2 C butter, melted

2 eggs

6+ C flour


1 C butter, softened to room temperature

2 C brown sugar

4 t cinnamon

In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. Then roll out on floured board to 34 X 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1-1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again.

Bake at 350° F for 15-20 minutes. Remove when they start to turn golden (don't overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency). Makes about 24 very large rolls.


Freezable Recipe: After shaping the rolls and placing them on the baking sheet, cover with lightly greased saran wrap and a layer of tin foil. Store in the freezer. The night before you want to serve them take out the rolls and put them in the refrigerator. Let them thaw in the refrigerator. Take them out about 8-9 hours after being in the refrigerator and let them rise until doubled. Bake according to the recipe. (If you have less time, you can take the rolls out of the freezer and let them come to room temperature on the counter -- about 4 hours, then let rise until doubled).



1 C Powdered Sugar

1 C Granulated Sugar

1 C Butter (real)

1 C Vegetable Oil

1 t Vanilla

2 Eggs, beaten well

1 t Baking Soda

1 t Baking Powder

1 t Cream of Tartar

4-1/2 C Flour

Mix together, beat well.

Drop by teaspoonfuls onto baking sheet (slightly greased).

Bake 10 minutes in 375° F oven.

Makes about 65 cookies.

12 servings


1 C sugar

1/2 C butter, softened

2 large eggs, room temperature

1 t almond extract

1 t vanilla extract

2-1/4 C all-purpose flour

1 t baking powder


3 T sugar

2 t ground cinnamon

1/2 C honey

3/4 C chopped walnuts

In a large bowl, cream sugar and butter until blended. Beat in eggs, one at a time, and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Wrap dough in plastic; refrigerate until firm enough to form into balls, about 30 minutes.

Preheat oven to 375° F. For topping, combine sugar and cinnamon; set aside. Shape dough into 1-in. balls; refrigerate again if dough becomes too warm.

Place 2-1/2 in. apart on parchment-lined baking sheets. Bake 8 minutes. Press a deep indentation in center of each cookie with the back of a rounded teaspoon. Fill each with honey and walnuts; sprinkle with cinnamon sugar. Return to oven and bake until edges begin to brown, 7-9 minutes longer. Cool on pans 1 minute. Remove to wire racks to cool. Store in an airtight container.


15 T unsalted butter, cut into pieces

2 C flour

1/2 C sugar

1 egg white, lightly beaten

2 t vanilla extract

1 t baking powder

1/3 C sanding sugar

Melt butter over medium heat. Continue to cook, stirring constantly, until deep golden brown, about 11 minutes. Immediately pour butter into a large bowl, and let cool to room temperature, about 10 minutes. Stir in vanilla.

Whisk together flour, baking powder, and granulated sugar. Gradually stir into butter mixture. Form dough into a ball, then roll into a 14-inch-long log (about 1 1/2 inches in diameter). Wrap in parchment, and refrigerate until firm, 1-2 hours.

Preheat oven to 350° F. Brush dough with egg wash, and roll in sanding sugar. Slice into 3/8-inch rounds, and transfer to parchment-lined baking sheets. Bake until light brown and firm, 15 to 17 minutes. Let cool completely on baking sheets on wire racks.


1/2 C butter

1/4 C sugar

1/2 C brown sugar

3 T of half and half

1 t vanilla

1-1/3 C flour

2/3 C mini chocolate chips

For the coating:

2 C of chocolate chips (melted)

1 T shortening

Cream butter and sugar together.

Add remaining ingredients and mix well -- use your hands to get it together the best.

Roll into 1-inch balls.

Refrigerate until firm, about 30 minutes. Dip in chocolate, drizzle with chocolate or eat as is -- equally delicious no matter what!

Let stand at room temperature for about 10 minutes before serving.

Store in the refrigerator.


1 C softened butter

1/2 C brown sugar

1/2 C granulated sugar

2 eggs

1 t vanilla

2 C flour

1 t baking soda

1-1/2 C chocolate chips

Line cookie sheet with waxed paper; set aside.

In large mixing bowl, cream butter and sugars. Add eggs, water, and vanilla; mix until creamy.

Add flour and baking soda; mix well. Gently fold in chocolate chips, mixing only until chips are evenly distributed. (Over mixing results in broken chips and discolored dough.)

Drop by spoonfuls onto prepared cookie sheet.

Bake at 375° F for 12 to 15 minutes or until golden brown.


1 C (2 sticks) butter, softened

3/4 C brown sugar

1/4 C sugar

1 small pkg Instant vanilla pudding mix

2 eggs

1 t vanilla extract

2-1/4 C flour

1 t baking soda

1 pkg (12 oz) milk chocolate chips

Preheat oven to 375° F. Beat the butter, both sugars, pudding mix, eggs and vanilla in a large bowl. Beat until creamy and fluffy. Then slowly mix in flour and baking soda. Stir in chocolate chips.

Drop by tablespoonfuls, onto an ungreased cookie sheet. Bake for ONLY 9-10 minutes. Remove from oven and let cool about 10 minutes before eating.

Yields 36 cookies


Butter Cookie Dough

1/2 C butter, softened

4 ounces evaporated milk

1 1/4 C confectioner's sugar

1 egg

1-1/2 t vanilla extract

1/4 t baking powder

3 C all-purpose flour

In large bowl, with electric mixer on medium-high, beat butter, evaporated milk, and sugar until light and fluffy. Add egg, vanilla, salt, and baking powder.

Mix in flour on low speed until dough just holds together. Form into a ball, wrap in plastic wrap, and chill at least 1 hour. Follow directions for desired cookies.

Butter Almond Swirl Cookies

Knead one quarter of the Butter Cookie Dough (above) with 1 can (8 ounces) almond paste. In plastic food storage bag, knead half the almond dough with green paste food coloring. Knead remaining almond dough with red food coloring. Roll remaining cookie dough to a 13" x 11" rectangle. Roll out green dough to 11" x 5 1/2" sheet. Place over half of the large rectangle and fold plain dough over green dough. Trim edges. Roll red dough into 6" square. Place over half of rectangle and fold it over. Roll out dough until 1/2" thick. Fold in half and place on waxed paper, fold paper over and roll dough up inside to form a 2" x 12" log. Wrap in plastic wrap and freeze until solid, about 45 minutes. Heat oven to 350° F. Slice into 1/4" rounds and bake 18 minutes.

Butter Cookie Jam Tartlets

Heat oven to 350° F. For topping, knead 1/4 of the Butter Cookie Dough (above) with 1/2 cup coarsely ground toasted blanched almonds. Divide remaining dough into 24 pieces. Press each into bottom and 1/2" up the sides of muffin-pan cups. Place 1 teaspoon each raspberry and apricot preserves in each. Crumble topping over tarts. Bake 20 minutes, cool in pans.

For Cut outs:

Heat oven to 350° F. On lightly floured surface, roll dough to 1/4". Cut out dog and cat cookies with cookie cutters. For people, using a large gingerbread girl cookie cutter, cut out cookies, trimming edges to thin figures. Cut out center of dough to form legs. Make hair by pressing dough through garlic press and pressing strands onto head of cookie. Place on greased baking sheets and bend arms and legs. Bake 15 to 18 minutes, until lightly browned on edges. Remove to wire rack and cool completely. Decorate with icing paints and candies.

Cookie Icing Paints:

Beat 1-1/2 cups confectioner's sugar, 1 tablespoons powdered egg white, 2 tablespoons water until blended. Divide into four small bowls and color using paste food coloring. If paints are too thick for painting, thin by adding one drop at a time.


1/2 C shortening

1/2 C peanut butter

1/2 C sugar

1/2 C brown sugar (packed)

1 egg

2 T water

1-1/2 C flour

3/4 t baking soda

1/2 t baking powder

2 pkgs (6 oz ea.) semi-sweet chocolate morsels

1/2 C chopped salted peanuts (optional)

Heat oven to 375° F. Grease oblong pan, 13x9x2".

Mix shortening, peanut butter, sugars, and egg thoroughly. Stir in water, flour, baking soda, baking powder, and 1 pkg of chocolate morsels.

Spread in pan Bake about 20 minutes.

Remove from oven; immediately sprinkle remaining pkg of chocolate morsels evenly over baked layer. Place baking sheet over pan so contained heat will soften morsels.

Cut into bars, about 3x1". 32 cookies.


2-1/2 C sifted flour

1 t baking soda

1/2 t cream of tartar

1 C (2 sticks) softened butter

1-1/2 C sugar

3 egg yolks

1 t vailla

Sift together flour/baking soda/cream of tartar; set aside beat together butter and sugar until fluffy, about 3 min, beat in egg yolks and vanilla, slowly beat in flour mixture.

Shape dough into balls using 1 level tablespoon for each place balls 2: apart on cookie sheets, do not flatten.

Bake 350° F for 12 min on greased cookie sheets, until lightly golden around the edges, remove to wire racks to cool.

For Christmas, sometimes I dip one end into colored sugar before I bake them and hope that part ends up on top!

Makes 3-1/2 dozen cookies


2 C All-Purpose Flour, sifted

2 t baking powder

2 large eggs

3/4 C sugar plus additional sugar for topping

2/3 C vegetable oil

2 t vanilla extract

1 t grated lemon zest

Sift flour and baking powder into a medium bowl and mix well.

Whisk eggs in a large bowl until blended. Add sugar, oil, vanilla extract and lemon zest and mix well. Stir the dry ingredients into egg mixture until blended. Chill, covered, for 30 minutes or longer.

Preheat the oven to 400° F.

Drop the cookie dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. Mist the bottom of a 3-inch flat-bottomed glass with water and dip glass in additional sugar. Press the top of each cookie lightly with the glass to flatten, misting glass with water and dipping in sugar before pressing each cookie.

Bake cookies until lightly browned, about 8 minutes. Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely. Store in airtight containers or freeze for future use.

(may need to lightly grease cookie sheets with Pam)


4 eggs

1 C sugar

1/2 C butter

2 t vanilla

3-1/2 C flour

4 t baking powder

Sift dry ingredients. Cream butter and sugar, beat in eggs; add vanilla and dry ingredients.

Knead and add flour as needed to keep dough from sticking to hands. Pinch off dough, roll in your hands to form a log and then twirl into shape. Place on greased cookie sheets.

Bake at 375° F for 10 minutes.


2 C sifted confectioner's sugar

2 t vanilla

6 t water

Stir until creamy

Dip cookies into icing and sprinkle with trim. Place on wire rack with wax paper on counter to collect the dripping icing and sprinkles.



4 large eggs

1 C sugar

1/2 C butter

2 t vanilla

3 1/2 C flour

4 tsp baking powder


2 C sifted confectioner's sugar

2 t vanilla

6 t water

Servings: 2 dozen



Sift dry ingredients.

Cream butter and sugar, beat in eggs; add vanilla and dry ingredients.

Knead and roll pieces of dough into logs and curl to shape.

Place on greased cookie sheets.

Bake at 375° F. for 10 minutes.


Stir until creamy. Spread on cookies. Top with sprinkles.


1 C butter, softened

1-1/2 C sugar

1 egg

1 t lemon juice

1 T Lemon zest

1 t vanilla

1/2 t baking powder

2-1/4 C flour

Lemon Glaze

1-1/2 C powdered sugar

1 T lemon juice

1 T lemon zest

1 T milk

1/4 t vanilla

Preheat oven to 350° F.

In a large bowl, cream butter and sugar together.

Add egg and beat in well.

Add lemon juice, lemon zest and vanilla and mix until well blended.

Add baking powder and flour and mix until well incorporated.

Roll cookies into 1 inch balls and place on greased cookie sheet. Space cookie dough balls about 2 inches apart from each other.

Bake at 350° F for 8-10 minutes or until lightly golden on the edges of cookies.

Combine glaze ingredients in a medium bowl and whisk until smooth glaze is formed. Drizzle as much as desired over slightly warmed cookies and let finish cooling completely before eating.


1/2 C Butter, Softened

1 C Granulated Sugar

1/2 t Vanilla Extract

1 whole Egg

1 t Lemon Zest

1 T Fresh Lemon Juice

1/4 t Salt

1/4 t Baking Powder

1/8 t Baking Soda

1-1/2 C All-purpose Flour

1/2 C Powdered Sugar

Preheat oven to 350° F. Grease light colored baking sheets with non stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not malty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

Note: If using a non stick darker baking tray, reduce baking time by about 2 minutes.


1 C butter, softened

1-1/2 C sugar, divided

3/4 C powdered sugar

3/4 C vegetable oil

2 T lemon juice

3 T lemon zest

2 eggs

1/2 t baking soda

1/2 t cream of tarter

5-1/2 C flour

Preheat oven to 350° F.

In a large mixing bowl, cream butter, 1 cup of sugar and the powdered sugar. Add vegetable oil, lemon juice, lemon zest and eggs and mix well.

In a separate bowl, combine dry ingredients. Add to wet ingredients and mix until well incorporated.

Roll dough into 1 inch balls and place on cookie sheet.

On a large plate, spread 1/4 C of sugar. Find a smooth bottomed glass and press it into the sugar to coat the bottom of the glass in sugar. Then press the sugar-coated-glass into the cookie dough balls and lightly press down until your dough begins to flatten and the edges around the glass begin to split.

Bake at 350° for 8 minutes. Cool cookies on a cooling rack and then put them in the fridge until you are ready to frost them.


2 C flour

3/4 t baking soda

3 t shortening or butter

2/3 C warm water

1-1/2 t honey

Preheat oven to 350.

In a bowl, mix dry ingredients.


1/2 C butter

1/2 t vanilla

1 C sugar

2 eggs

2 C flour

2 t honey

Cream butter and sugar, add eggs and mix well. Add honey and vanilla. Add flour slowly. Drop by half teaspoon on cookie sheet then bake at 400 for 8 minutes or until done.


1/2 C light butter

1/2 C low-fat milk

2 C white sugar

3 T unsweetened cocoa powder

1/2 C reduced fat peanut butter

1 t vanilla extract

3 C quick cooking oats

1/2 C pecans, chopped

Mix together butter, milk, sugar, and cocoa powder in a small saucepan over medium heat. Bring to a boil and cook for 1 minute.

Remove from heat and stir in peanut butter, and vanilla extract.

Stir in oats and pecans.

Using a small cookie scoop or teaspoon, drop onto wax or parchment paper.

Allow cookies to stand for 1 hour or until set.


1 C powdered sugar

3 T butter, softened

1/2 C creamy peanut butter

1 pound white chocolate candy coating (or almond bark)

Sugar sprinkles (optional)

In a bowl, combine the sugar, peanut butter and butter. Shape into 1-in. balls and place on waxed paper-lined baking sheet. Chill for 30 minutes or until firm.

Meanwhile, melt the candy coating in a microwave-safe bowl. Dip balls and place on waxed paper to harden.

Yield: 2 dozen.

Note: Dark, white or milk chocolate confectionery coating is found in the baking section of most grocery stores. It is sometime labeled "almond bark" or "candy coating" and is often sold in bulk packages (1 to 1-1/2 pounds). It is the product used for dipping chocolate. A substitute for 6 ounces chocolate coating would be 1 cup (6 ounces) semisweet, dark or white chocolate chips and 1 tablespoon shortening melted together.


2-1/2 C sifted plain flour

2 t baking powder

1/2 C butter

1 C sugar

2 eggs, beaten

1/2 t vanilla

1 T milk

Sift flour and baking powder together. Cream butter, sugar, and eggs together. Add vanilla, milk, and dry ingredients. Blend well. Place dough on lightly floured board, sprinkle flour over dough and roll to 1/2 inch thick. Cut with cookie cutter. Place on cookie sheet. Bake at 350° F to 375° F for 12 to 15 minutes.

No Flour, No Oil, No White Sugar

1-1/4 C canned* chickpeas, well-rinsed and patted dry with a paper towel

2 t vanilla extract

1/2 C + 2 T (165 grams) natural peanut butter** (can use PB2 from gym to make healthier, check your labels)

1/4 C (80 grams) honey (agave would be amazing too!)

1 t baking powder

a pinch of salt if your peanut butter doesn't have salt in it

1/2 C (90 grams) chocolate chips

Preheat your oven to 350° F / 175° C.

Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they're combined.

Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.

With wet hands, form into 1-1/2 inch balls. Place onto a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don't do much rising. Bake for about 10 minutes.

Yields about fourteen 1-1/2 inch cookie dough balls.

* My can was a 400 gram can, 240 grams without the water, and I used all but a few tablespoons.

** Don't even try with regular peanut butter! They'll come out oily. You MUST use natural peanut butter.


1/2 C Sugar

1/2 C Brown Sugar, packed

1/2 C Peanut Butter

1/4 C Shortening

1/4 C Stick Butter, softened

1 large egg

1-1/4 C All-Purpose Flour

1/4 t Baking Soda

1/2 t Baking Powder

Granulated Sugar

Mix 1/2 C sugar, the brown sugar, peanut butter, shortening, butter, and egg in large bowl. Stir in flour, baking soda, and baking powder. Cover and refrigerate about 2 hours or until firm.

Heat oven to 375° F.

Shape dough into 1-1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in criss-cross pattern with fork dipped in sugar.

Bake 9 to 10 minutes, or until light brown. Cool 5 minutes. Remove from cookie sheet. Cool on wire rack.

Makes about 2-1/2 dozen cookies.


16 oz semi-sweet or milk chocolate, chopped (or use chips)

2 T unsalted butter, room temperature

1/3 C confectioners sugar

1/2 C creamy peanut butter

In a small glass bowl, heat half of the chocolate in the microwave for 30-60 seconds. Remove from the microwave once the chips begin to slightly melt. Use a fork to stir until smooth, using the heat of the chocolate to melt the remaining chips entirely. If needed, re-heat in 10 second intervals until smooth. DO NOT over heat the chocolate, as it will burn and seize.

Line a muffin tin with cupcake papers. Spoon a small amount (about 2 teaspoons) of chocolate into the bottom of each paper. Tap the pan on your counter top to help smooth and spread the chocolate. Place the pan in the freezer for 15 minutes to harden the chocolate. Meanwhile, prepare the peanut butter.

In a small bowl, beat together peanut butter, butter and confectioners sugar until smooth and fluffy. Remove the pan from the freezer, and spoon a small amount of peanut butter on to the chocolate layer. Again, tap on counter top to level and spread the peanut butter. Return the pan to the freezer and allow to harden for about 15 minutes.

Repeat the first step and melt the remaining chocolate in the same manner. Spoon the top chocolate layer over the peanut butter and return to freezer.

Serve very cold, and enjoy!



2-1/2 C Flour

2 sticks Butter

1 T Sugar

3 Egg Yolks

3 to 5 drops Yellow Food Coloring

Mix flour, butter, and sugar together to form dough.

Add egg yolks, then beat with a fork or whisk. Add in food coloring and mix until well blended.

Divide dough in half.

Sprinkle each half with flour and roll on waxed paper to fit a 13X9X2 pan.

Place the first crust in the bottom of pan.

Save second crust for topping.


6 egg yolks

1-1/2 C Sugar

1 t Baking Powder

1-1/2 C ground nuts (walnuts and pecans work best)

1 T + 1 t Cocoa

6 Egg Whites

Preheat oven to 375°.

Beat egg yolks, sugar, and baking powder until light.

Fold in nuts and cocoa.

Beat egg whites until stiff and add to yolk mixture.

Pour over bottom crust.

Carefully place second crust on top.

Prick the top with a fork.

Bake for 35 minutes.

When cool, make diagonal cuts to create diamond-shaped cookies.

For those days when you just want to make one cookie!

1 T butter, melted

1 T white sugar

1 T brown sugar

3 drops of vanilla

1 egg yolk

1/4 C flour

2 T chocolate chips

Microwave 40-60 sec in a cup, bowl, ramekin, or dessert cup.



1-1/2 C crushed graham crackers

1/4 C sugar

3/4 C butter


1 (14 oz) can sweetened condensed milk

12 oz semi-sweet chocolate chips (about 2 C)


1-1/2 - 2 C mini marshmallows

Preheat oven to 350° F. Butter square cake pan and combine crust ingredients. Press into the bottom of the pan. Bake for 10 minutes.

While baking the crust, combine chocolate morsels and sweetened evaporated milk in saucepan. Melt together on medium heat and stir until smooth.

Pour chocolate once graham crust is baked, and cooled, spreading gently and evenly. Sprinkle with mini marshmallows.

Brown marshmallow layer with kitchen torch or place pan under the broiler for a minute or until nicely browned.

Refrigerate before cutting and serving.


1-1/2 C Sugar

1/2 C stick margarine or butter, softened*

1/2 C shortening

2 large eggs

2-3/4 C Flour

2 t Cream of Tartar

1 t Baking Soda

1/4 C Sugar

2 t Ground Cinnamon

Heat oven to 400° F.

Mix 1-1/2 C sugar, the margarine, shortening, and eggs in large bowl. Stir in flour, cream of tartar, and baking soda.

Shape dough into 1-1/4-inch balls. Mix 1/4 C sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.

Bake 8-10 minutes or until set. Remove from cookie sheet. Cool on wire rack.

* Can use 1 C butter flavored Crisco sticks in place of margarine and shortening.


3/4 pound (1-3/4 C + 2 T) unsalted butter, at room temperature

1 C sugar, plus extra for sprinkling

1 t pure vanilla extract

3-1/2 C all-purpose flour

6 to 7 ounces very good semisweet chocolate, very finely chopped

Preheat the oven to 350° F.

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift the flour, then add to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk, about 1-inch thick. Wrap in plastic and chill for 30 minutes, until firm but still pliable.

Roll the dough 1/2-inch thick on a lightly floured surface and cut with a 3-by-1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.

When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. If there are still bits of unmelted chocolate after about 5 minutes, return to the microwave in 5-second intervals, stirring, until completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.

Drizzle or dip 1/2 of each cookie with just enough chocolate to coat it. Place the cookie back on the parchment-lined baking sheet and let stand at room temperature until the chocolate has firmed up, about 20 minutes.

Cook's Note: If a 3-by-1-inch cookie cutter is not available, you can cut the shortbread into rectangles using a fluted pastry wheel for decorative edges or simple cut with a butter knife.


Sugar cookie bars are so much better than traditional sugar cookies. They are rich, thick and so soft without any chilling, rolling, or cutting the dough.

2-1/2 C flour

1/2 baking powder

1/2 C unsalted butter (softened)

1 C sugar

1 large egg

2 T heavy cream

1 t vanilla extract

For The Frosting:

5 T butter (softened)

3 T milk

1 T vanilla

4 C powdered sugar

3-5 drops food coloring

Preheat your oven to 375° F.

In a medium sized bowl, combine your flour, baking powder and salt. Set aside.

In a large mixing bowl, cream together your butter and sugar for about 3 minutes until light and fluffy.

Add in your egg, sour cream and vanilla and mix till combined.

Slowly add in your flour mixture while stirring until everything is combined. (The dough will be crumbly)

Press the batter into a greased 9×13 baking dish and spread it out evenly with your hands or a rubber spatula.

Bake for 15-17 minutes or until edges just barely start to turn golden.

Allow to cool completely.

Mix together all your ingredients for your frosting until creamy.

Add in desired amount of food coloring.

Spread frosting evenly over cooled cookie bars.

Cut into squares and serve.

Servings: 18-24 bars


Sugar Cookie

1 C (2 sticks) unsalted butter, softened

1-1/4 C granulated sugar

3/4 C confectioners sugar

3 eggs, room temperature

3/4 C vegetable oil

1 t cream of tartar

5-1/2 C all-purpose flour

Sugar Cookie Frosting

1/2 C unsalted butter, softened

3/4 C cream

4-5 C confectioners sugar

food color

Preheat oven to 350° F.

In the bowl of a stand mixer, combine butter, granulated sugar, confectioners sugar and mix until just combined.

Drizzle in oil and pour in eggs and mix well.

In a bowl add the cream of tartar to the flour and roughly sift.

Slowly add the flour to the butter mixer and allow the mixer to combine until the dough pulls away from the sides of the mixer bowl.

Using an ice cream/cookie scoop, scoop out golf-ball size portions on a parchment lined cookie sheet.

Roll out each cookie dough ball until it is smooth and round.

Using a kitchen glass that has been pressed into granulated sugar, press down on each cookie dough ball until the center of the cookie is pressed flatter than the edges. Repeat this on all cookies.

Bake for 8-12 minutes or until edges are just slightly starting to brown and center no longer appears wet.

Sugar Cookie Frosting

In a clean bowl of a stand mixer fitted with a paddle attachment, combine butter, and cream.

Once ingredients are fully incorporated, start adding the confectioners sugar, about a 1/2 cup at a time. (You may not need all 5 cups. Keep an eye on the frosting to determine when it has reached your desired consistency. If it gets too be too thick you can add some milk to loosen)

Add in a few drops of food coloring for the soft color.

Spread on cooled cookies using an offset spatula.

Salted Caramel Chocolate Chip and Pecan Cookie Bars

These turtle cookie bars have two layers of chocolate chip pecan filled cookie, full of gooey caramel in the middle. Everyone will love these cookie bars!

1 C butter (softened)

1 C brown sugar

1/2 C sugar

2 large eggs

1 t vanilla extract

1 t baking soda

2-1/2 C flour

1-1/2 C milk chocolate chips

1 C pecans or walnuts (chopped)

11 oz soft caramels (unwrapped)

3 T heavy cream

sea salt

Preheat the oven to 350° F. degrees.

Line a 9x13 baking dish with foil and coat completely with nonstick spray.

In a large bowl, beat the butter, brown sugar and white sugar for about 2 minutes, or until light and fluffy.

Add in the eggs and vanilla, and stir to combine.

Add in the salt, baking soda and flour and mix until just combined.

Mix in the chocolate chips and chopped nuts.

Press half of the cookie dough evenly into the baking dish.

Add the caramels and heavy cream in a medium sauce pan over medium heat. Heat caramels, stirring often, until they are creamy.

Pour caramels over the cookie dough.

Drop remaining cookie dough over the caramel by the tablespoon.

Bake bars in the oven for 30-35 minutes, until they are golden and the center is just set.

Sprinkle sea salt over the top and allow bars to cool.

Remove bars from the pan with the foil and cut and serve.

Servings: 18


3 C flour

1 pound of butter

1 C icing sugar

1/2 C cornstarch

1-1/2 t vanilla

Cream butter, add sugar, mix together with electric mixer. Add cornstarch and flour and mix well until light and fluffy. Add vanilla.

I usually press the cookies down on the pan with a floured fork, and then add a green or red cherry on top.

Bake at 350° F for 12 to 15 minutes.


... the most dangerous cake recipe in the world

For Chocolate Cake

4 T regular flour

4 T granulated sugar

2 T baking cocoa

1/2 t baking powder

1 egg

3 T milk

3 T oil

3 T chocolate chips (optional)

a small splash of vanilla extract

1 coffee mug (I used a 16 oz)

Put dry ingredients in mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using), vanilla and mix again. (Can mix it in a separate bowl, if desired.)

Microwave for 3 minutes on high. The cake will rise over the top of the mug, but don't be alarmed!

Allow to cool a little, and tip out onto a plate if desired or enjoy right out of the cup.

Note: This will serve 2 if you want to share, or 1 and you'll have enough for later.

And why is this the most dangerous cake recipe in the world?

Because now we are only 5 minutes away from cake at any time of the day or night!

For Yellow Cake

6 T flour

4 T granulated sugar

1/2 t baking powder

1 egg

3 T milk

3 T oil

a small splash of vanilla extract

1 coffee mug (16 oz)

Follow directions above.


1 C butter, softened

2 C sugar

2 eggs

2 C buttermilk

4 C flour

2 t baking soda

Cinnamon sugar mixture:

2/3 C sugar

2 t cinnamon

Grease two 9X5 loaf pans.

Cream together butter, 2 C sugar, and eggs. Add milk, flour, and baking soda. Mix well.

Put 1/4 of batter in each greased loaf pan.

Mix in separate bowl the 2/3 C sugar and cinnamon. Sprinkle 3/4 of the cinnamon mixture on top of the batter in each pan.

Add remaining batter to pans; sprinkle the remaining cinnamon topping. Swirl with a knife.

Bake at 350° F in a preheated oven for 45-50 minutes, or until toothpick tester comes clean.


1 box yellow cake mix

2 small boxes instant pudding

4 C milk

1 can frosting

Prepare cake in 13×9 inch pan according to box directions.

Allow to cool until just slightly warm.

Use spoon handle to poke holes evenly across cake.

Combine milk and pudding mix and whisk until well blended.

Pour pudding over cake making sure it gets down into holes.

Refrigerate cake for several hours to allow pudding to settle and set up.

Open frosting container and remove foil seal.

Microwave for 15 seconds and stir. Repeat this until frosting is pourable.

Pour over pudding layer and spread with spatula to cover completely.

Refrigerate for at least several more hours.


3 C sifted Flour

1/4 t Baking Soda

1 C Butter

3 C Sugar

6 Eggs

1 t Vanilla

1 t Almond Extract

1 C Heavy Cream or Yogurt

Sift together flour and baking soda. Cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and almond extract. (Total beating time: 10 minutes -- do not overbeat.)

Add dry ingredients alternately with sour cream or yogurt, beating well after each addition. Pour batter into a greased 10" Bundt pan.

Bake in a preheated 325° F oven for about 1 hour or until a toothpick inserted in middle comes out clean.

Cool upside down on wire rack for 10 minutes. Run a blunt (butter) knife around edges of pan to free edges of cake. Remove from pan. Cool on wire rack.

Dust with confectioners sugar, drizzle with confectioners icing or melted chocolate, if desired.

Note: Makes 2 pound cakes

Cooks Note: If you have a smaller 6 cup Bundt pan, this recipe may be halved as follows:

1-1/2 C sifted Flour

1/8 t Baking Soda

1/2 C Butter

1-1/2 C Sugar

3 Eggs

1/2 t Vanilla

1/2 t Almond extract or Almond Oil

1/2 C Heavy Cream or Yogurt

Follow directions above, except use batter to fill a half-size (6-cup) Bundt pan. Check the cake at 45 minutes to see if it is nearly done. Bake until a toothpick inserted in middle comes out clean.

Sour cream may be used in place of yogurt for a richer cake, if desired.



1/3 C warm whole milk

2 T sugar

1 large egg, lightly beaten

2-1/4 t (one envelope) active dry yeast

2 T unsalted butter, melted, plus more for bowl

1 t grated orange zest

1-1/4 C flour


1 stick unsalted butter, melted

1 large egg

4 t flour

3/4 C sugar

3 T water

1 t vanilla extract

Dough: Pour milk into a small bowl. Sprinkle yeast evenly over milk, and let stand until foamy, about 5 minutes. Stir in sugar, butter, egg, orange zest, and salt. Stir in flour (dough will be very soft and wet). Place dough in a buttered bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 1 hour. Punch down dough, and press into the bottom of an 8-inch round plain or fluted cake pan, making edge slightly higher than center. Cover, and let rise until puffed, about 45 minutes.

Filling: Preheat oven to 350 degrees. Whisk together all filling ingredients until smooth. Press down center of risen dough, then pour in filling. Bake until golden brown around edge (filling will still be wobbly but will continue to set as it cools), about 30 minutes. Let cool on a wire rack. Serve slightly warm or at room temperature straight from the pan.


1 (18.25-oz.) package white cake mix

1 C buttermilk

1/2 C melted butter

5 large eggs

3 T light brown sugar

2 ts ground cinnamon


1 T granulated sugar

Preheat oven to 350° F. Beat first 3 ingredients at medium speed with an electric mixer 1-1/2 minutes or until thoroughly blended; add eggs, 1 at a time, beating well after each addition.

Stir together brown sugar and cinnamon in a small bowl.

Grease a 12-cup Bundt pan with shortening; sprinkle with 1 T granulated sugar.

Spoon one-third of batter into prepared pan; sprinkle brown sugar mixture evenly over batter. Top with remaining batter.

Bake at 350° F for 45 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool 20 minutes. Drizzle Buttermilk-Vanilla Glaze over slightly warm cake.


1 C powdered sugar

1 T melted butter

1 t vanilla extract

1 to 2 T buttermilk

Stir together first 3 ingredients and 1 T buttermilk until smooth, adding additional 1 T buttermilk, if necessary, for desired consistency.


2/3 C chopped pecans

1/4 C butter, softened

2 T granulated sugar

2-3/4 C all-purpose flour

1 t baking soda

1 C butter, softened

1 C firmly packed dark brown sugar

1/2 C granulated sugar

1 T vanilla extract

4 large eggs

1 C buttermilk

1 (12-oz.) package semisweet chocolate mini-morsels

Preheat oven to 350° F. Stir together first 3 ingredients in a small bowl, using a fork. Sprinkle in a greased and floured 12-cup Bundt pan.

Whisk together flour and baking soda.

Beat butter, brown sugar, granulated sugar, and vanilla at medium speed with a heavy-duty electric stand mixer 3 to 5 minutes or until fluffy. Add eggs, 1 at a time, beating just until blended. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed. Beat in chocolate mini-morsels. (Mixture will be thick.) Spoon batter into prepared pan.

Bake until golden and just set, 40 to 50 minutes. Let cake cool in pan 45 minutes, then invert onto serving plate or cooling rack.



2-1/4 C all-purpose flour

2 t baking powder

3/4 C unsalted butter room temperature

1-1/2 C granulated sugar

3 large eggs room temperature

1-1/2 t vanilla

1 C buttermilk room temperature

3/4 C mini chocolate chips tossed in 1 T flour

Whipped Chocolate Buttercream:

1-1/2 C unsalted butter room temperature

4 C powdered sugar sifted

1/2 C Dutch-processed cocoa powder sifted

4 T heavy whipping cream room temperature

1 t vanilla

8 oz semi-sweet chocolate chips melted, cooled


Preheat oven to 325F. Grease and flour three 6" cake rounds and line with parchment.

In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.

Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins).

Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.

Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.

Fold in chocolate chips and mix until just incorporated.

Bake for 35-40 mins or until a toothpick inserted into the center comes out mostly clean.

Place cakes on wire rack to cool for 10mins then turn out onto wire rack. Allow to cool completely.

Whipped Chocolate Buttercream:

In a large bowl, combine sifted powdered sugar and cocoa powder. Whisk to combine and set aside.

Using a stand mixer, beat butter until smooth. Reduce speed and slowly add powdered sugar & cocoa mixture one cup at a time. Add 2-4 Tbsp of cream until desired consistency is reached (I used all 4). Mix on medium until smooth (3 mins).

Add melted chocolate and mix until well combined and smooth.


Place one layer of cake on a cake stand or serving plate. Top with approximately 2/3 cup of buttercream. Repeat with remaining layers and crumb coat the cake. Chill for 20 mins.

Frost the cake. Scallop the sides using a flat spatula and do a decorative swirl on top if desired. Top with sprinkles and rosettes.


1/2 C butter, softened

1 C sugar

2 eggs

1-1/2 C all purpose flour

1/2 C milk

1 t baking powder

1 t vanilla

1/4 C chocolate syrup

1/4 t baking soda

Preheat oven to 325° F.

Grease and flour a 6 cup (small) Bundt pan. Tap out excess flour. (Alternatively, cake pan may be sprayed with Baker's Joy or other non-stick spray, or wiped with butter and sprinkled with cocoa powder).

In a large bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating after each addition.

Add remaining ingredients except for syrup and baking soda. Mix well. Spoon 1/4 of the batter into a small bowl. Stir in chocolate syrup and baking soda. Mix well.

Spoon white batter over chocolate batter.

Bake in preheated 325° F oven and bake until a toothpick inserted in center of cake comes out clean (about 35-40 minutes). Cool 10 minutes before removing from pan. Cool completely on wire rack.

Frost as desired, or serve with fruit in syrup or ice cream. 8 servings.


For the Chocolate Cupcakes

3/4 C all purpose flour

1/3 C cocoa powder

3/4 t baking soda

1/2 C plus 2 tablespoons granulated sugar

1/2 C buttermilk

1/3 C vegetable oil

1 large egg

1 t pure vanilla extract

For the Peanut Butter Buttercream

1/2 C granulated sugar

2 large egg whites

12 T softened unsalted butter, cut into 1/2-inch pieces

1 C peanut butter

2 t pure vanilla extract

For the Chocolate Coating

8 ounces semi-sweet chocolate, finely chopped

1-1/2 T vegetable oil

Heat oven to 350° F. Line muffin pan with 10 cupcake cups.

In medium bowl combine flour, cocoa, and baking soda. Set aside.

In larger bowl combine sugar, buttermilk, oil, egg, and vanilla until smooth. Add dry mixture and whisk until smooth. Spoon batter into cupcake cups, dividing evenly.

Bake 25 minutes or until center is just set. Let cool in pan for 10 minutes and then transfer cupcakes to wire rack. Cool completely.

While cupcakes are cooling, prepare the buttercream frosting. Combine sugar and egg whites in bowl of electric stand mixer.

Set bowl over pan of simmering water. Gently whisk until mixture registers 160° F on instant-read thermometer.

Immediately transfer bowl to electric stand mixer. With whisk attachment, whip on medium-high speed until mixture resembles consistency of shaving cream.

On medium speed, add butter one piece at a time, until combined and creamy.

Whip in peanut butter and vanilla, and beat until smooth.

Transfer buttercream to pastry bag fitted with a plain 1/2-inch tip (#808).

Pipe 1/3 C frosting onto each cupcake. Chill cupcakes in refrigerator until buttercream is completely firm, about 1 hour.

Once the cupcakes have chilled, make the chocolate coating. Place oil and chocolate in a medium bowl and melt over a pan of gently simmering water.

Stir until chocolate has melted and mixture is smooth. Transfer to a large coffee mug.

Holding cupcake by the bottom, carefully dip into the chocolate. Be sure to submerge all of the buttercream.

Pull up and hold for a few seconds to let excess chocolate drip off. Transfer to cooling rack and repeat with remaining cupcakes.

Before serving, let cupcakes rest a few minutes so chocolate can set.



3 C flour

1 C sugar

4 t baking powder

1 1/2 C milk

2 eggs

2 t vanilla

1/2 C butter melted


3/4 C butter softened

1 C brown sugar

2 T flour

1 T cinnamon


2 C powdered sugar

5 T milk

1 t vanilla

Mix flour, salt, sugar, baking powder, milk, eggs and vanilla together.

Stir in melted butter, slowly. Pour into greased 9x13 pan.

Mix cinnamon topping ingredients. Drop over cake mixture evenly.

Swirl your topping and cake mixture with a knife going up and down the length of the pan (but only inserting it in the cake mix a little - not all the way).

Bake at 350° F for 28-32 minutes.

Mix glaze ingredients together. Drizzle over the cake while it's still warm. ENJOY!


3/4 C sugar

1/4 C shortening

1 egg

1/2 C milk

1-1/2 C plain flour

2 t baking powder

Mix and pour into a 9" pan.

Sprinkle with desired topping.

Bake at 375 for 25 to 35 minutes.

Toppings: Sprinkle top with a mixture of 1/2 C brown sugar and 1-1/2 t cinnamon.

1/2 C brown sugar, 2 T flour, 2 t cinnamon; 2 T butter, melted; and l/2 C chopped nuts.


3 C flour

1 1/2 C sugar

5 t baking powder

1/2 C margarine

1 1/2 C milk

2 eggs


1 cup brown sugar (packed)

4 T melted butter

4 t cinnamon

Preheat oven to 375° F. Grease 9x13 pan.

Blend all the cake ingredients and beat vigorously. Spread half the batter in the prepared pan.

Mix the filling ingredients together. Sprinkle half the mixture over batter in the pan (sometimes it's gooey and not "sprinkable").

Top with remaining batter, then the remaining brown sugar mixture. Bake for 25-30 minutes, or until cake tests done.


1 box Duncan Hines yellow cake mix

1/4 C brown sugar

1/4 C white sugar

1 box vanilla pudding instant mix

2 t cinnamon

4 eggs

3/4 C water

3/4 C oil

Preheat oven to 350° F.

Mix the above ingredients by hand or hand mixer.

Grease a bundt pan.

Pour into pan.

Bake for one hour.

When cake comes out of the oven ...

Melt 1 stick butter into 1 cup sugar and 1/4 cup wine.

Pour over hot cake.

Cool. Flip out of pan onto plate and serve.


8 ounces semisweet chocolate, coarsely chopped

1 (16-oz.) can chocolate syrup

1 C butter, softened

2 C sugar

4 large eggs

2-1/2 C all-purpose flour

1/2 t baking soda

1 C buttermilk

1 t vanilla extract

Melt chocolate in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1-1/2 minutes total). Stir in chocolate syrup until smooth.

Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Sift together flour and baking soda. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla and melted chocolate just until blended. Pour batter into a greased and floured 14-cup Bundt pan.

Bake at 325° F for 1 hour and 20 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 let cool 30 minutes or until completely cool. Garnish, if desired.


2 C powdered sugar

to 4 T milk

1 t vanilla extract

Stir together all ingredients until smooth.



1-3/4 C all-purpose flour

2 C granulated sugar

3/4 C good unsweetened cocoa powder

2 t baking soda

1 t baking powder

1 C buttermilk room temperature

1/2 C vegetable oil

2 extra-large eggs room temperature

2 t pure vanilla extract


5 T all-purpose flour

1 C whole milk

1 t vanilla

1 C butter

1 C granulated sugar


16 oz semi-sweet chocolate chopped fine (can use milk chocolate)

16 oz (2 C) heavy cream room temperature


Sift the flour, sugar, cocoa, baking soda, and baking powder into the bowl and mix until combined.

In another bowl, combine the buttermilk, oil, eggs, and vanilla.

In the bowl of a stand mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into two 8-inch round prepared pans and bake for 30 to 40 minutes at 350° F, until a cake tester or toothpick comes out mostly clean (not wet).

Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.


Pour cold milk into a small saucepan. Before turning on the heat, whisk in flour so no lumps remain.

Turn heat on to medium-low and heat until mixture is thick, like a roux, stirring the whole time.

Remove from heat, stir in vanilla and let cool completely.

Cream together butter and sugar on medium-high speed, until fluffy, about 8 minutes.

Add in the milk mixture and beat again until mixture resembles a whipped cream.


Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer. Be careful not to allow the cream to boil over. Pour the cream over the chopped chocolate and let stand for 2 minutes.

Whisk the frosting until smooth.


2 C all-purpose flour

2 C sugar

2 t baking powder

1 C milk

1/2 C water

3/4 C oil

1 T vanilla extract

2 large eggs

1 C mini–chocolate chips

Heat oven to 350° F. You'll need 24 regular-size muffin cups with cupcake liners. (Or line a 13x9-in. or 15x10 x1-in. baking pan with nonstick foil.)

Mix flour, sugar, and baking powder in a large bowl with a whisk until blended. Whisk milk, water, oil, vanilla and eggs in a 4-cup liquid measuring cup or medium bowl.

Make a well in the flour mixture. Gradually pour milk mixture into flour mixture; whisk until blended (some small lumps may remain). Stir in chips.

Divide batter into muffin cups. Bake 20 to 25 minutes until wooden pick inserted in center of a cupcake comes out clean. (Or bake 13x9-in. pan 35 minutes; bake 15x10x1-in. pan 25 minutes.)

Cool cupcakes or cake in pan on wire rack 30 minutes. Remove from pan, remove foil and cool completely.

Add 1 cup unsweetened cocoa powder to dry ingredients. Increase water to 1 cup and omit eggs. Prepare and bake as directed.


2 (3.4 oz) packages Vanilla Instant Pudding mix dry

3-1/2 C whole milk

12 oz. cool whip

2 (14.4) oz packages graham crackers


3 T butter

3 T milk

3 T cocoa

1/2 C powdered sugar

Blend milk and vanilla pudding packets for about 2 minutes. Fold in Cool Whip.

In a 9x13 pan, layer graham crackers to cover entire bottom of pan. You may need to cut and shape the crackers to fit nicely.

Poor half of pudding/cool whip mixture on top and level.

Put another layer of graham crackers to cover entire surface. Cut and shape crackers accordingly.

Put the second half of pudding/cool whip mixture on top and level.

Put the final layer of graham crackers on top with bumpy side down. This will help the top look more smooth when you go to put the frosting on top. Once again, cut and shape crackers accordingly to avoid pits and cracks.

FOR THE FROSTING: Microwave butter and milk just enough so that they are melted together. You do not need to boil it. Add cocoa and powdered sugar and blend together. This will be a runnier frosting/glaze. Pour over top of graham crackers and smooth out nicely. (**I usually double the frosting recipe)

Refrigerate overnight and dig in!


6 large eggs, room temperature

1 C granulated sugar

1 C all-purpose flour

1/2 t baking powder

Preheat Oven to 350° F. Line bottoms of two 9 inch cake pans with parchment paper (do not grease the sides).

In the bowl of an electric stand mixer fitted with whisk attachment (this is the one I have), beat 6 large eggs for 1 minute on high speed. With the mixer on, gradually add 1 C sugar and continue beating 8-10 minutes until thick and fluffy.

Whisk together 1 C flour and 1/2 t baking powder then sift this mixture into fluffy egg mixture one third at a time. Fold with a spatula with each addition just until incorporated. Scrape spatula from the bottom to catch any pockets of flour and stop mixing when no streaks of flour remain. Do not over-mix or you will deflate the batter.

Divide evenly between prepared cake pans (it helps if you have a kitchen scale to weight the pans). Bake at 350° F for 23-28 minutes (my oven took 25 min), or until top is golden brown. Remove from pan by sliding a thin spatula around the edges then transfer to a wire rack and remove parchment backing.

Cool cakes to room temperature then slice layers equally in half with a serrated knife.



2 C self raising flour*

4 T unsalted butter, softened

3/4 C sugar

2 eggs

1/4 C oil

2 t pure vanilla extract

3/4 C buttermilk


1 C powdered sugar, sifted

2-3 T milk

Preheat the oven to 350° F.

Spray your bundt pan with cooking spray or butter and flour the pan to prevent sticking.

If your butter is not soft, microwave for 10-20 seconds.

In a large bowl, cream the softened butter and sugar until fluffy, about 2-3 minutes. Use an electric hand held or stand mixer.

Add the eggs, one at a time, mixing for about 1 minute after each addition.

Add the oil and vanilla extract.

Working directly over the bowl, sift the flour into the wet ingredients.

Add the buttermilk and mix gently on low speed until incorporated. Do not over mix; the cake will be tough.

Pour the batter into the prepared pan using a rubber spatula to spread out the mixture.

Bake in the center of the oven for about 30-35 minutes, or until a toothpick comes out clean when inserted.

Cool for 10 minutes and then remove from the pan. Transfer to a wire rack.

To make the glaze, sift the powdered sugar into a bowl. Add the milk, 1 tablespoon at a time until you have a consistency that's not too thick or thin. Drizzle over the cake while it's still warm.


1 pkg. (4-serving size) Vanilla Instant Pudding

1-1/2 C cold milk

3 C thawed Cool Whip Whipped Topping

27 graham wafers, divided

1 C Chocolate Frosting

Beat pudding mix and milk in medium bowl with whisk 2 min. Let stand 5 min. Stir in Cool Whip.

Arrange 9 wafers on bottom of 9-inch square pan; cover with half the pudding mixture. Repeat layers. Cover with remaining wafers.

Refrigerate 3 hours. Spread with frosting just before serving.


Mix together:

1 C Flour

2 t Baking Powder

3/4 C plus 2 T Sugar

Stir in:

1/2 C Milk

2 T Melted Butter

1 C Chopped Nuts (pecans)

Spread in a 9X9 inch pan.

Sprinkle With:

1 C Brown Sugar

1/4 C Cocoa

Just before putting into oven, pour 1-3/4 C Hot Water over all.

Bake at 350° F for 40-45 minutes.

Serve hot from the oven with vanilla ice cream.


4 Eggs

2 C Sugar

2 C Flour

2 t Baking Powder

1 C Milk

1 T Butter

1 t Vanilla

Heat milk and butter in saucepan (or microwave).

In mixing bowl, beat eggs with mixer until light colored. Add sugar; beat until thoroughly combined. Stir together flour and baking powder; add to egg mixture and beat.

Add milk and butter to cake mixture while hot.

Add vanilla; beat until smooth.

Pour into a greased 13x9 inch pan.

Bake at 350° F for 40 minutes, or until done.



1 C butter, cubed at room temperature

2 C granulated sugar

4 eggs

1 T vanilla

3 C all purpose flour

1 t baking powder

1/2 t baking soda

1 C buttermilk

Butter Glaze

1/3 C butter

3/4 C granulated sugar

2 T water

2 t vanilla

Preheat the oven to 325° F.

Grease a 10" bundt pan with butter or shortening very liberally. Dust the pan with flour and set aside.

Place all the cake ingredients in the bowl of your stand mixer fitted with the paddle attachment. Mix on low for 30 seconds and then increase the speed to medium and mix for 3 minutes.

Pour the batter into the prepared pan and bake for 65-75 minutes until a toothpick entered into the center comes out clean.

When the cake is done make the glaze. Combine all ingredients into a small saucepan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Do not bring to a boil.

Poke holes all over the warm cake using a knife and pour the glaze evenly on the cake while still in the pan.

Allow the cake to cool completely in the pan and then invert the cake onto a serving plate.

I actually like to make this cake a day in advance, finding it to be more moist and flavorful when it rests overnight.


2 C all-purpose flour

2 t baking powder

1/2 C butter

1-1/4 C white sugar

3 eggs

1 t vanilla extract

1 C milk

1 T grated lemon zest

1/2 C fresh lemon juice

1 T cornstarch

6 T butter

3/4 C white sugar

4 egg yolks, beaten

4 C confectioners' sugar

1/2 C butter, softened

2 T fresh lemon juice

1 t grated lemon zest

2 T milk

Preheat oven to 350° F (175° C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.

Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.

To make filling: In medium saucepan, mix together 1 T lemon zest, 1/2 C lemon juice and 1 T cornstarch until smooth. Mix in 6 T butter and 3/4 C sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).

Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.

To make frosting: In large bowl, beat confectioners' sugar, 1/2 C butter, 2 T lemon juice and 1 t lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.

To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 C frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.

(2-Egg Layer Cake)

2 Eggs, separated

1-1/2 C Sugar

2-1/4 C Flour

3 t Baking Powder

1/3 C Oil

1 C Milk

1-1/2 t Vanilla

Beat egg whites until frothy. Gradually beat in 1/2 C of the sugar. Continue beating until very stiff and glossy.

Sift remaining sugar, the flour, and baking powder into another bowl.

Add oil, half of the milk, and vanilla. Beat 1 minute.

Add remaining milk and egg yolks. Beat 1 minute.

Fold in meringue. Pour into papered pans (2 8-inch or 9-in round pans or 12x9x2 inch oblong pan).

Bake at 350° F for 30-35 minutes for round or 40-45 minutes for oblong.

(I use part lemon flavoring)


2 Eggs, separated

1-1/2 C Sugar

1-3/4 C Flour

3/4 t Baking Soda

1/3 C Oil

1 C Milk

2 oz Chocolate

Follow above instructions.

NOTE: This is Grandma Ward's recipe


1 pkg. marble cake mix

4 eggs

1/2 C oil

1 C water

1 lg. pkg. (7 oz.) instant vanilla pudding

1/2 C chocolate chips

Preheat oven to 350° F. Grease a bundt pan with shortening and flour.

Mix all ingredients, except chocolate powder mixture from cake mix and the chocolate chips. Blend well and then beat for 2 minutes. Pour all but 1 cup of batter into the prepared pan. Into the remaining cup of batter, mix the chocolate powder from the cake mix. Blend well and then add the chocolate chips. Spoon onto the vanilla mixture all round the top, center of the batter. Cut through with a knife, being careful not to scrape the sides of the pan. Cut to create a marbled look, 15 times or so.

Bake at 350° F for 1 hour or until toothpick comes out clean. Let cool in the pan 20 minutes. Remove and sift powdered sugar onto the top of the cake.


1 C butter, softened

1 C sugar

3 large eggs

4-1/2 C flour

2 teaspoons baking powder

1/2 C milk

4 T cocoa

2 T sugar

2 T milk

1 t vanilla extract

Preheat oven to 350° F and grease a bundt cake pan.

Beat butter and sugar together, then add vanilla, and eggs.

Combine flour and baking powder and stir into butter-sugar-egg mixture, alternating with the milk. Only add enough milk for the batter to drop heavily and ripping apart from a spoon.

Fill 2/3 of the batter into the greased cake pan.

Mix the remaining batter with cocoa, sugar and 2 or 3 tablespoons milk, until batter again drops heavily and ripping apart from a spoon.

Pour cocoa batter on top of the light one and move a fork spiralling through the two layers, so that you get a marbled pattern.

Bake for about 75 minutes.



1 C (2 sticks) unsalted butter

2 C all-purpose flour, plus more for the counter

1/4 C sugar

1 T baking powder

1/4 t baking soda

1 C buttermilk, chilled

Ground cinnamon (optional)


2 C whole milk

2/3 C sugar

1 t vanilla

To make the rolls: Heat the oven to 350° F. Unwrap one stick of butter, set on a plate, place on the counter near the heating oven, and let come to room temperature. It should be very soft and spreadable.

Meanwhile, cut the second stick of butter into small cubes, place in a small bowl, and freeze for 10 minutes to chill. In a large bowl, whisk together the flour and 2 tablespoons of the sugar with the baking powder, and baking soda. Add the chilled cubed butter and toss to coat in the flour. Use your fingers to pinch and rub the butter into the flour mixture to form a crumbly meal. Add the buttermilk and stir gently until no dry spots of flour remain.

Turn the dough out onto a well-floured counter. Flour the top of the dough and roll into a rectangle that measures about 12 by 18 inches. Gently spread the softened butter across the surface of the dough. Sprinkle with the remaining 2 tablespoons sugar and sprinkle with cinnamon, if using. Starting from one of the longer sides, roll the dough up as you would a jelly roll. Use a sharp knife or a bench scraper to cut the dough roll into 12 even slices.

Place the rolls, cut side-up, in a 9- by 13-inch baking dish. Refrigerate while making the sauce.

To make the sauce: In a medium saucepan, combine the milk, sugar and vanilla. Bring to a boil over medium heat, stirring to dissolve the sugar. Remove from the heat.

Pour the sauce into the baking dish around the rolls. Bake until risen and golden brown, 40 to 45 minutes. Let cool at least until the sauce stops bubbling. Serve the rolls warm, drizzled with the sauce.

Makes: 12


1 C butter

1/2 C cocoa

2 C sugar

4 large eggs, slightly beaten

1-1/2 C all-purpose flour

1 t vanilla extract

1-1/2 C pecans(optional)

4 C mini marshmallows

Chocolate frosting

1 (16 ounce) package powdered sugar, sifted

1/2 C milk

1/3 C cocoa

1/4 C softened butter

Preheat oven to 350° F.

Lightly grease a 9×13 inch pan.

Melt the butter in a medium saucepan.

Add the cocoa and stir.

Remove from the heat.

Pour butter mixture into a mixing bowl and add sugar and eggs.

Mix until blended.

Add the vanilla.

Mix in the flour and salt.

Stir in the pecans.

Put batter into prepared pan and cook for 35 minutes or until done.

Remove from oven and sprinkle with marshmallows.

Cool in the pan on a wire rack.

For the frosting:

Combine all of the ingredients and mix until smooth. Spread frosting on cooled cake. If your frosting is too thick, add more milk.


1 box Cake mix, any flavor

1 box Angel Food cake mix

Mix together the two cake mixes (shake them in a big bowl). Then simply store the mixture in an airtight container until you get the urge for dessert.

When you want a dessert, just put 3 T of the dry mixture in a big coffee mug and stir in 2 T of water.

Microwave for one minute and you will have a single serving of cake! Top with fruit, ice cream, whipped cream or whatever!

Awesome for those of us who want something sweet every now without making an entire cake!!!


4 eggs

1 t vanilla

2 T melted butter

1-3/4 C sugar

2 C flour

1 C milk

1 t baking powder

Mix eggs, vanilla, butter and sugar. Add flour, baking powder and milk. Mix well and pour into a greased and floured jelly roll pan on large cookie sheet that is at least 3/4 inches deep. Bake at 350° F for 15-20 minutes.


Immediately out of oven, spread the cake with one cup of peanut butter. Place in the refrigerator and chill until the peanut butter is firm.


Melt one 11.5 ounce bag of Hershey's milk chocolate bits and spread on the cake.


1-1/4 C all-purpose flour

1 T sugar

1 t baking powder

2 T cold butter

7 to 8 T milk


2 T plus 2 t butter, softened, divided

1/3 C packed brown sugar

1 t ground cinnamon


In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until crumbly. Stir in milk, a tablespoon at a time, and toss with a fork until mixture forms a ball. Turn dough onto a lightly floured surface; roll into a 7-in. square. Spread with 2 tablespoons butter.

Combine the brown sugar and cinnamon; sprinkle over butter. Roll up jellyroll style. Cut into six even slices. Place cut side up in greased pan.

Bake at 400° F for 18-20 minutes or until golden brown.

Melt remaining butter; brush over rolls. Serve warm.

Yield: 6 rolls. (you can double the recipe for as many as you want to make)

To Make Icing:

2 C powdered sugar

1-3 T half-and-half cream or 1 T cream.

1 t vanilla extract or 1 t lemon extract or 1 t orange extract


Mix together sugar and enough cream to achieve a spreading consistency. Add extract flavor of your choice and salt (if desired- I omit). Spread over warm still warm cinnamon rolls. This also makes a nice icing for quick breads like banana bread or zucchini bread.


1-1/2 C Sugar

1/4 C Shortening

1/2 t Vanilla

1/4 t Baking Powder

1/2 C Butter, softened

3 Eggs

1-1/2 C Flour

1/2 C Milk

Cream sugar, butter, and shortening until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla.

Combine flour and baking powder. Add to creamed mixture well. Add milk and beat 5 minutes.

Pour batter into greased and floured 9x5x3 inch loaf pan. Bake at 325° F for 1 hour.


1 t soda

1 C buttermilk

1 T vinegar

1/2 C shortening

1-1/2 C sugar

2 eggs

1 t vanilla

1 t butter flavor

1 ounce red color

3 T cocoa

2-1/2 C sifted flour

Cream shortening and sugar. Add eggs one at a time and beat vigorously. Add flavors to mixture. In a separate bowl make a paste of cocoa and food coloring and blend into shortening mixture. Sift together dry ingredients and add alternately with buttermilk to mixture. Add vinegar to mixture with last part of buttermilk. Blend well. Bake in 3-9" or 10" pans for 20-25 minutes at 350° F. Let cool completely. Cover with frosting.

It was typically paired with Betty Adams' Original White Icing:

3 T flour

1 C shortening

1 C confectioners sugar

2 t vanilla

1 C milk

1/4 t butter flavor

Combine milk, flour, and salt in saucepan over medium heat. Cook until thick, stirring constantly. Take off heat and let cool completely. In separate bowl, cream shortening, sugar, and flavors together. Combine milk mixture with shortening mixture and beat well.


1 C butter, softened

1/2 C shortening

2-1/2 C sugar

6 large eggs

3 C all-purpose flour

1 t baking powder

3/4 C milk

1 t vanilla extract

1 T unsweetened cocoa

1 T red food coloring

Preheat oven to 325° F. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Stir together flour and next 2 ingredients. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla. Transfer 2-1/2 cups batter to a 2-qt. bowl; stir in cocoa and food coloring.

Drop 2 scoops of plain batter into a greased and floured 10-inch (16-cup) Bundt pan, using a small cookie scoop (about 1-1/2 inches); top with 1 scoop of red velvet batter. Repeat around entire pan, covering bottom completely. Continue layering batters in pan as directed until all batter is used.

The trick to creating looping swirls is to gently layer the batter around the Bundt pan with a small cookie scoop. No need to swirl with a knife; it will marble as it bakes.

Bake at 325° F for 1 hour to 1 hour and 5 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack, and cool completely (about 1 hour). Drizzle with Snowy White Vanilla Glaze.


2-1/2 C powdered sugar

3 T plus

1 t milk

1 t vanilla extract

Whisk together powdered sugar, milk, and vanilla until smooth.

German Pound Cake


1 C butter (room temperature)

1 C sugar

1 t vanilla

1 T lemon juice

4 medium eggs

1-1/3 C flour

2/3 C cornstarch

1 T baking powder


2 C powdered sugar

2 tbsp lemon juice

1 tbsp hot water

Mix butter, sugar, and vanilla until creamy.

Add lemon juice or lemon flavor, then eggs one after the other and beat a bit more but no longer than 2 minutes.

Mix flour, cornstarch and baking powder and add to the dough.

Grease a rectangular baking form and sprinkle with breadcrumbs (or use baking paper), fill with dough and bake in preheated oven at 350° F for 50-60 min.


3 C Flour

1/2 C Sugar

5 t Baking Powder

3/4 C Butter

1 Egg

1 C Milk

Mix dry ingredients together. Cut in butter. Mix egg and milk together, and stir into flour mixture.

Roll out dough and cut with round cutter.

Bake at 400° F for 15 minutes.


1 C butter, softened

2-1/2 C sugar

5 large eggs

3 C all-purpose flour

1 t baking powder

3/4 C half-and-half

1 T vanilla extract

Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Sift together flour and baking powder. Add to butter mixture alternately with half-and-half, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla. Pour into a greased and floured 12-cup Bundt pan.

Bake at 325° F for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan to wire rack; cool 30 minutes or until completely cool. Garnish, if desired.


2 C powdered sugar

3 to 4 T milk

1 t vanilla extract

1 t meringue powder

Beat all ingredients with an electric mixer until light and fluffy.


1/2 C unsalted butter, melted and slightly cooled

2 C milk, lukewarm

4 eggs, separated

1-1/4 C powdered sugar

1 T water

1 C flour

1 t vanilla extract

powdered sugar for dusting

Preheat oven to 325° F.

Lightly grease 8x8 inch baking dish, set aside.

Whip the egg whites until stiff peaks form, set aside.

Beat the egg yolks and powdered sugar until pale yellow.

Mix in melted butter and the tablespoon of water (for about 2 minutes) until evenly incorporated.

Mix in the flour until evenly incorporated.

Slowly beat in the milk and vanilla until well combined.

Fold in the egg whites (1/3 at a time, then repeat until all of the egg whites are folded in).

Pour the batter into the pan and bake for 40-60 minutes (until the cake is barely jiggly in the center). Baking time might vary depending on your oven or pan you use, but start checking after 40 minutes. If the top browns too quickly before the minimum of 40 minutes, you can cover the cake with aluminum foil.

Cool the cake completely before dusting with powdered sugar. Even cooled it will be slightly jiggly because it has custard layer in the center.

Serves 9 to 12.


1 C flour

1-1/2 t baking powder

1 C butter, softened

1 C confectioners' sugar

2 eggs

1 t vanilla

1/2 C milk

Preheat oven to 400° F. Grease an 8-inch springform pan.

Sift the flour and baking powder into a medium bowl and set aside.

Beat butter and sugar with an electric mixer until light and fluffy. The mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour batter into prepared pan.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool the cake in the pan for 10 minutes, then turn the cake out onto a wire rack to cool completely.

This cake can be served as is, just dusted with confectioners' sugar. Alternately, cut the cake in half horizontally and sandwich the layers together with jam or custard.


1-1/2 C Flour

1 C Sugar

3 T Cocoa

1 t Baking Soda

Put all the above in a sifter and sift into a 9x9 ungreased pan.

Then, make 3 holes in the mixture and put 1 t Vanilla in one, 1 T Vinegar in one, and 5 T Oil or melted Butter in one.

Pour 1 C Water over it all and mix well with fork.

Bake at 350° F for 1/2 hour or until done.


1-1/2 C flour + 2 T

1 C sugar

1 t baking soda

1 t vinegar

1-1/2 t vanilla

5 T vegetable oil

1 C water

Put first 3 ingredients in a sifter and sift into a 9x9 ungreased pan.

Then, make 3 holes in the mixture and put 1 t vinegar in one, 1-1/2 t vanilla in one, and 5 T Oil or melted Butter in one.

Pour 1 C Water over it all and mix well with fork.

Bake at 350° F for 1/2 hour or until done.


1-1/2 C semi-sweet chocolate chips

3/4 C heavy cream

1 t vanilla

Place heavy cream in medium size bowl and microwave on high for 1 minute or until it begins to bubble/boil. When it starts to boil, remove from microwave, add chocolate chips and allow to sit and start to melt (about 1-1/2 minutes). When ready, mix well until chocolate is silky smooth. If it’s not smooth, it may need another 20 to 30 seconds in the microwave -- do not boil. Mix until silky smooth. Once ready, add vanilla mix well and allow to sit for a few minutes then mix again and pour over cake and spread evenly. Allow ganache to set a few hours before serving.


1/4 C peanut butter

1 C packed brown sugar

1/4 C milk

1/4 C butter, softened

Cream together peanut butter, brown sugar, milk, and butter or margarine. Spread icing onto cake. Place under broiler until brown and bubbly.


1-1/2 C confectioners' sugar

1/4 C butter, softened

1-1/2 (1 ounce) squares unsweetened chocolate, melted

1-1/2 T milk

1 t vanilla

In small bowl mix at medium speed, sugar and butter (softened) until light and fluffy.

Add melted chocolate, milk, and vanilla, beating until well blended.


2 C sifted confectioners' sugar

1/2 C butter

1 t vanilla

1-1/2 T milk

2 T cocoa powder (optional)

Cream sugar, butter, and vanilla. Add a small amount of milk (1 to 2 T). Add cocoa if desired and beat until fluffy. If frosting is too sweet add a little more milk.



Never buy boxed brownie mix again! Follow the recipe below and make brownies for approximately 30¢ a mix!

So simple, so easy. Not just frugal but cuts out the unknown ingredients.

1 C Sugar

1/2 C All-Purpose Flour

1/3 C Cocoa

1/4 t Baking Powder

At Baking Time Add:

2 Eggs,

1/2 C Vegetable Oil

1 t Vanilla

Bake at 350° F for 20-25 minutes in an 8x8 or 9x9 pan bake it in much less time -- depends on your oven, check after 12-15 minutes of baking and remove when brownies are done!

Put mix in plastic bags or mason jars.


1 package (3.9 oz) instant chocolate pudding mix

1 box chocolate cake mix

2 C semisweet chocolate chips

Prepare pudding according to package directions. Fold in dry cake mix until all of the mix is moistened.

Then, stir in chocolate chips so they are as evenly distributed through the batter (it will be thick and difficult to stir but do the best you can).

Pour into a greased 13-in. x 9-in. x 1-in. baking dish. Bake at 350° F for 30-35 minutes.

Yield 12 brownies.

in Six Minutes

2/3 C of melted butter

1/3 C of cocoa

2 eggs

3/4 C of sugar

1/2 C of flour

1 t of baking powder

1 t of vanilla

1 C of chocolate chips

Combine the cocoa, sugar, flour and baking powder into one of the mixing bowls.

In the other mixing bowl, add the 2 eggs and beat them. Then add the melted butter and whish until light and foamy. Once the butter and eggs are mixed well together add in the vanilla.

Add the wet ingredients into the bowl of dry ingredients. Then mix ingredients together until they make the consistency of a batter. Once your bowl is rid of dry ingredients add in the chocolate chips and chopped nuts (optional). Mix again until chocolate chips are spread throughout the brownie batter.

Spray the 9x9 glass pan with the cooking spray and add the brownie batter into the pan and smooth out with the spatula.

You are now ready to cook the brownies in the mircowave for 6 minutes on high.

Remove brownies from mircowave. Cut into the desired amount of pieces and serve with a generous amount of vanilla ice cream.

These brownies are best served warm!


(Lion House Recipes)

5 T Cornstarch

1 C sugar

2-1/2 C milk

3/4 C half and half cream (or evaporated milk)

3 egg yolks

2 T Butter or margarine

1 t Vanilla

1 C whipping cream

Baked 9-inch pie shell

Mix cornstarch, sugar, and salt in a 3-quart saucepan. Add milk and cream and cook over medium heat until smooth and thick, stirring constantly. Pour small amount of hot mixture into egg yolks; blend thoroughly, then pour back into saucepan. Cook another 2 or 3 minutes. Remove from heat and add butter and vanilla.

CHOCOLATE CREAM PIE: decrease sugar in pie filling to 3/4 C. Add 1/2 C chocolate syrup to cooked mixture. (Or use the full cup of sugar and 1/2 C melted chocolate chips.) Pour into pie shell. Chill 3 to 4 hours. When ready to serve, whip cream and spread over pie.

Makes 6 servings.


1 lg pkg vanilla instant pudding

1 lg pkg chocolate instant pudding

2 C milk

2 C vanilla ice cream, slightly softened

Mix all together and pour into graham cracker crust, spread cool whip on top and freeze.

Optional: garnish with chocolate bar shavings.

That's it, takes about 10 minutes and no baking.


1 (4 oz.) bar semi-sweet baking chocolate

1/2 C butter

1 C granulated sugar

2 large eggs

1 pie crust for a bottom-crust-only pie

whipped cream for serving {optional}

Lightly spray an 8-inch pie plate with non-stick cooking spray. Fit pie crust into the bottom and up sides of pie plate; set aside.

Melt butter and chocolate together in a small saucepan over very low heat, stirring frequently. Remove from heat and immediately add sugar; stir until well combined. Allow to stand about 3 minutes to cool slightly.

Place eggs in a mixing bowl; beat lightly with a fork or whisk. Add chocolate mixture and whisk until well combined.

Bake at 350 degrees on the bottom oven rack for 30 minutes. Move to top oven rack and bake for 10 minutes more. Cool to room temperature.

Serve with a dollop of whipped cream, if desired.



18 Oreo cookies, cream removed

8 T unsalted butter, melted

1 envelope plain gelatin

2 T water

1 egg, lightly beaten

1/2 C milk

1/4 C granulated white sugar

1/3 C unsweetened cocoa powder, plus more for dusting

1 C milk chocolate chips

2 T heavy whipping cream

2 T powdered sugar

1 t vanilla

2 C frozen whipped topping, thawed

1 T cocoa powder (for dusting) or 1/4 C mini chocolate chips, or 3 T chocolate shavings

2 C heavy whipping cream

1 t Vanilla

Preheat oven to 325° F. Blend Oreo cookies into fine crumbs in food processor; slowly add melted butter until mixture is soft and sand-like. Press into a 9-inch pie plate and bake for 10 minutes. Cool pie shell completely before filling.

Add gelatin to 2 tablespoons of water in a large bowl. Set aside until thickened.

In a small pan on low heat, whisk together milk, egg, vanilla extract, powdered sugar, cocoa powder and salt. Stir frequently until smooth and slightly thickened. Add to large bowl with gelatin. Stir to combine.

In a microwave-safe bowl, heat chocolate chips with 2 tablespoons heavy whipping cream at half-power for 20 seconds. Stir to distribute heat, and microwave in 10-second bursts, stirring between increments, until smooth. Add to gelatin mixture.

Fold in thawed whipped cream, then pour batter into cooled cookie crust. Refrigerate until set, about 2 hours.

In a mixing bowl, beat heavy cream with with vanilla extract until peaks form.

Top pie with whipped cream. Dust with cocoa powder or mini chocolate chips, if desired.


Cream: for 10 minutes

3/4 C sugar

1/2 C (1/4#) Butter, unsalted if possible

Add: Keep beating constantly

1 t vanilla, keep beating

3 squares melted unsweetened chocolate

1 egg, beat 7 minutes

1 egg, beat 7 minutes

Beat and scrape, then pour into prepared, baked, pie crust.

Filling sets up in minutes. Top with lots of whipped cream.


Because normal pie crusts are boring! Put a twist and swirl your pie crust for fun presentation. Filled with a rich chocolate filling ready to be devoured with some ice cream.

1-1/2 C melted chocolate

2/3 C melted butter

6 eggs

1/4 C sugar

1/4 C flour

1 t vanilla

2 refrigerated pie crusts

3 T cocoa powder

3 T powdered sugar

2 T melted butter

Egg wash

Preheat oven to 350° F.

Roll out one pie crust. Brush with melted butter and sift over cocoa mixed with powdered sugar. Roll tightly into a log. Cut into 1/4 inch rounds. Repeat with second pie crust.

Press one logs worth into the bottom of an 8 inch cake tin and press too adhere. Brush with egg wash and set aside.

In bowl, mix together melted chocolate and butter, set aside. In another large bowl, whisk together eggs, sugar, flour, and vanilla. Pour into pie base.

Place remaining swirl rounds in a circle in-between two pieces of parchment paper. Roll out to 1/4 inch thick and place on top of chocolate filling. Press edges to seal and cut any excess pie crust.

Brush the top evenly with egg wash. Bake for 30-40 minutes until crust is golden brown.



2 C All Purpose Flour

2/3 C Shortening

1 Egg

1/4 C Water

1 t Vinegar

Place flour in a small mixing bowl. Cut shortening into flour mixture till it resembles small peas. Combine egg, water, and vinegar in another small mixing bowl. Make a well in the center of flour mixture; pour in egg mixture. Cover, shake vigorously till mixture forms a ball. (or mix well with a fork)

Divide dough in half. On pastry sheet with rolling pin roll one half into 12-inch circle; fit into 9-inch pie plate. Trim dough even with rim. For top crust, roll out remaining dough. Cut slits for escape of steam. Place desired pie filling in pie shell. Top with dough for top crust. Trim top crust 1/2 inch beyond edge of pie plate. Fold extra pastry under bottom crust; flute edge. Bake as directed in individual recipe. Makes 1 double crust 9-inch pie.

Also, you can make 2 single crust pies.


1-1/2 C Egg Nog

1 box Vanilla instant mix pudding (3.4 oz)

2 C Cool whip (measure it out)


Graham cracker crust (pre-made)

Cool whip for topping

Mix together the egg nog and vanilla pudding powder. Shake a little nutmeg on top. Fold in the 2 cups of cool whip. Pour into a pre-made graham cracker crust. Chill in the fridge for 3-4 hours. Cut, top with cool whip and enjoy!


"Perfect for holiday entertaining" [that's what my recipe book says -- old recipe book]

Make a 9" Baked Pie Shell or Graham Cracker Crust [I use the Pie Shell]

2 t unflavored gelatin

1/2 C sugar

2 T cornstarch

1 C milk

3 egg yolks, slightly beaten

1-1/2 t vanilla

1/2 t almond flavoring

1 C whipping cream, whipped

Blend gelatin, sugar, and cornstarch in saucepan. Stir milk in gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 min. Remove from heat.

Stir hot mixture into egg yolks. Return to saucepan and bring just to boiling, stirring constantly. Remove from heat.

Add flavoring and nutmeg.

Place pan in cold water.

Cool until mixture mounds slightly when dropped from a spoon.

Fold in whipped cream.

Pour into crust, sprinkle with nutmeg.



1 9-inch graham cracker crust

1 14-oz. can sweetened condensed milk

1 12-oz. container whipped topping, thawed

1 6-oz. can frozen lemonade concentrate

1 t lemon peel, for garnish

In large bowl, add the condensed milk and whipped topping. Fold together gently until combined. Be careful to keep the mixture light and fluffy. Add lemonade concentrate and continue to gently fold. Be sure to avoid letting the mixture get to liquidy.

Pour filling into the pie crust. Place in the freezer to chill overnight (or 8 hours).


It's simple and tasty. This really was a simple desert often used during the 30's and 40's.

1/2 C cocoa

1/4 C cornstarch/or arrowroot powder (or 1/2 C all purpose flour)

3 egg yolks

1-1/2 C sugar

2 C milk

1 t vanilla

Mix cocoa, cornstarch, beaten egg yolks, and sugar, then add milk gradually, while stirring in a pot over med-high heat. Cook until thick, beating it smooth. Cream pies take some time to thicken, so stir ... and stir (10-15 min). Using a heavy bottom pan really helps. Just keep it up until it thickens. Pour into a pre-baked pie shell. Put in the fridge to chill, add whipped cream if you like Or use the left over egg whites for a meringue topping!


12 oz. can evaporated milk

2/3 C sugar

1 pkg Kool-aid, any flavor

9 inch graham cracker crust

Chill milk in freezer until very cold. Beat milk on medium until double in volume. Keep beating and gradually add sugar and kool-aid until thick.

Turn into a 9 inch graham cracker crust. Freeze for several hours. Remove from freezer 10 minutes before serving.

Can top with whipped topping, if desired.


YIELD: 1 big pie

PREP TIME: 30 minutes (active time)

COOK TIME: 10 minutes

For the Graham Cracker Crust

14 whole graham crackers, about 7 ounces

6 T melted butter

1/4 C sugar

1/2 t cinnamon

1 t water

For the Lemon Cream Pie Filling

2 C heavy cream

1 t vanilla

3 T granulated sugar

5.1 ounce box instant vanilla pudding (not lemon)

1 C cold milk

1/2 C fresh squeezed lemon juice

White chocolate curls and crushed graham cracker for garnish

Preheat the oven to 375° F. Place the graham crackers in the food processor. Pulse until the crackers are chopped to fine crumbs. Add the melted butter, sugar, salt and cinnamon, pulse to combine. Add 1 teaspoon of water and pulse a couple more times.

Press the graham cracker mixture firmly against the bottom and sides of the deep pie pan. Then bake for 8-10 minutes. Cool completely.

For the Lemon Cream Pie Filling: Using an electric mixer, whip the heavy cream with the 3 tablespoons of sugar and vanilla extract, until firm. Scoop into a separate bowl and chill. Then mix the instant pudding and milk in another bowl, until well combined.

Using the mixer, slowly beat the lemon juice into the pudding. Scrape the bowl and beat until completely smooth.

Using a spatula, fold in half the whipped cream.

Scoop the lemon cream pie filling into the pie crust. Smooth the filling and top with the remaining whipped cream. If desired sprinkle the top with crushed graham crackers and white chocolate shavings. Cover gently with plastic wrap, and chill for at least two hours. Serve cold.


3 Eggs

1 13 oz Can Evaporated Milk

1 C Sugar

3 T Flour

3 T Melted Butter

Nutmeg to Taste

Grease and flour a 9-inch glass pie pan. Be sure all areas are well greased. Combine all ingredients in a blender container; blend 30 Seconds.

Pour into pie pan, bake at 3505° F. for 40-45 minutes, or until a knife inserted in center comes out clean. Pie will rise, but will settle as it cooks and form a light crust.


1 refrigerated ready-to-use pie crust

3/4 C sugar

1/3 C cornstarch

4 C milk

4 large egg yolks

3/4 C peanut butter

3 T butter

1 T vanilla extract

freshly whipped sweetened heavy cream

chopped peanuts

Preheat oven to 450° F. Place pie crust in 9-inch pie plate; bake as label directs for one-crust pie shell.

In 4-quart saucepan, stir together sugar and cornstarch. In large bowl, whisk milk and egg yolks until blended; gradually whisk into sugar mixture. Heat on medium 6 to 7 minutes or until mixture thickens and boils, stirring constantly. Boil 1 minute, stirring. Remove from heat; stir in peanut butter, butter, and vanilla until well blended.

Immediately pour peanut butter mixture into baked pie shell; press plastic wrap onto surface of filling. Refrigerate pie at least 4 hours or until well chilled and set.

To serve, top with whipped cream and garnish with chopped peanuts.


Pastry for 2 crust 9-inch pie

36-50 Ritz Crackers

2 C Water

2 C Sugar

2 t Cream of Tartar

2 T Lemon Juice

Grated Rind of One Lemon

Butter or Margarine


Roll out bottom crust of pastry and fit into 9-inch pie plate. Break Ritz crackers coarsely into pastry-lined plate.

Combine water, sugar, and cream of tartar in saucepan; boll gently for 15 minutes. Add lemon juice and rind. Cool.

Pour syrup over crackers, dot generously with butter or margarine and sprinkle with cinnamon. Cover with top crust. Trim and flute edges together. Cut slits in top crust to let steam escape.

Bake in a hot oven (425°) 30 to 35 minutes, until crust is crisp and golden. Serve warm. Cut into 6 or 8 slices.

Tastes like apple pie!


1 Unbaked Pie Shell

1 C Light or Dark Corn Syrup

1 C Sugar

1/2 t Vanilla

3 Eggs, beaten

1/3 C Peanut Butter (creamy or chunky)

Blend eggs, sugar, syrup, vanilla, and peanut butter together. Pour into unbaked pie shell.

Bake in 400° F oven for 15 minutes, then reduce heat to 350° F and bake for 30 to 35 minutes.

Filling should appear slightly less firm In center than around edges.

Tastes just like pecan pie!


1-1/4 C brown sugar, packed

3/4 C old-fashioned rolled oats

3/4 C milk

1/2 C sugar

3 large eggs, beaten

3 T unsalted butter, room temperature

1-1/2 t vanilla extract

1 unbaked pie shell

Vanilla ice cream, optional

Preheat oven to 350° F and line a pie dish with unbaked pie crust.

In a large bowl, stir together brown sugar, oats, sugar, and salt, then stir in milk, beaten eggs, butter, and vanilla extract. Continue stirring until fully combined.

Pour mixture into pie shell, then place in oven.

Bake for 45-50 minutes, or until pie is cooked through.

Remove from oven and let cool 10-15 minutes, then serve with ice cream or whipped cream.

(Vinegar Pie)

2-1/2 T Vinegar

4 T Cornstarch

1-1/2 C Sugar

2 T Butter

2 Eggs

1/2 C Milk

2 C Boiling Water

In a 2-qt sauce pan beat eggs. Add milk. Add dry ingredients and butter. Add boiling water, and then vinegar; beat with wire whip.

Cook together until thick.

Pour into cooked pie shell.

Cool and top with whipped cream.

This recipe is thought to be originated with the pioneers.

Friendship is like this mystery ingredient, vinegar.
It can be very tart and bitter.
But mixed with the right ingredients (love and care)
you have something most desirable.


1 - 9" pie crust -- from scratch or store bought Graham Cracker, Peanut Butter Cookie, Oreo, or Shortbread

1 box (3.4 ounces) instant vanilla pudding mix

3/4 C peanut butter

1-1/4 C milk

1 t vanilla extract

2 containers whipped topping -- divided

Whisk pudding mix, milk, peanut butter, and vanilla together. Fold in one container of whipped topping. Pour into prepared pie crust. Cover with plastic wrap. Chill for at least 4 hours or overnight.

Before serving: top with additional whipped topping.

Store in refrigerator for up to 3 days. Pie can also be frozen for a cold treat or to store.


6 whole eggs

2 C Milk

1 C Sugar

1 t Vanilla

1/4 t Nutmeg or 1 t Cinammon

Combine all ingredients in deep mixing bowl and beat until sugar is dissolved. Pour into unbaked pie shell and bake at 350° F in preheated oven for 45 minutes, or until custard is set. Let cool before slicing.


2 eggs, slightly beaten

1-1/2 C sugar

3 T unsweetened cocoa powder

1/4 C all-purpose flour

4 T butter, melted

1/2 C evaporated milk

1 t vanilla

1 unbaked pie crust

Preheat oven to 400° F.

Mix eggs, sugar, cocoa powder, flour, butter, evaporated milk, and vanilla in a medium bowl until just combined. Do not overmix.

Pour into pie crust.

Bake at 400° F for 10 minutes and then reduce to 350 degrees for 30 minutes or until center puffs up a bit.

Allow to cool for the pie to completely set and serve.


1 pie shell, store-bought or homemade

2 C heavy cream

1 C sugar

1 C half-and-half

2 egg yolks

1/3 C all-purpose flour

2 T butter, melted

1-1/2 t vanilla

1/2 t cinnamon

1/4 t nutmeg, optional

Preheat oven to 350° F and place pie dough in a standard pie dish.

Combine sugar, flour, nutmeg and salt in a large bowl and whisk together.

Pour in heavy cream and mix together until fully blended and incorporated.

In a separate bowl, whisk together half-and-half, egg yolks and vanilla extract, then gently stir egg yolk mixture into heavy cream mixture.

Pour pie filling into pie crust, then crimp the edges of the pie dough and brush with melted butter.

Sprinkle cinnamon across the top of pie, then place in oven.

Bake for 60-70 minutes, or until center is just set, but still jiggles slightly when shaken. (After about 1 hour, pie filling will boil. Allow to bubble for 10 minutes then remove from oven.)

Remove from oven and let cool completely before slicing and serving


1 unbaked 9-inch deep-dish pie shell

2 eggs

1/2 C all-purpose flour

1/2 C granulated sugar

1/2 C packed brown sugar

3/4 C (1-1/2 sticks) butter, softened to room temperature

1 C semi-sweet chocolate chips

1 C chopped walnuts

Vanilla ice cream (optional but highly recommended, for serving)

Preheat the oven to 325° F. Line a deep dish pie plate with the unbaked pie crust, crimping the edges. Set aside.

In a mixing bowl, beat the eggs on high speed until light and foamy. Add the flour and both sugars to the bowl and mix again until combined. Then add the softened butter and mix one more time until completely mixed.

Stir in chocolate chips and walnuts and mix until the chocolate and nuts are evenly mixed throughout the batter. Spoon the batter into the prepared pie crust.

Bake for 50 to 60 minutes or until a sharp knife inserted halfway between the edge and the center of the pie comes out clean. Cool on wire rack for about 30 minutes.

Serve warm with vanilla ice.


1 pkg Instant Vanilla Pudding

1 C cold Milk

1 C cold Cream

1 pkg Instant Chocolate Pudding

1 C cold Milk

1 C cold Cream

1 baked 9-inch Pie Shell, cooled

1 C prepared Whipped Topping

1 T Chocolate Syrup or Cocoa

Bake pie crust at 425° F for 10-12 minutes. Cool thoroughly.

Prepare vanilla pie filling mix as directed for pie, reducing milk to 1-3/4 C. Pour into prepared pie shell.

Prepare chocolate pie filling mix as directed for pie, reducing milk to 1-3/4 C. Pour over vanilla layer.

Fold syrup into whipped topping; spread over vanilla layer.

Chill 3 hours. A delicious, economical dessert that is easy to make and fun to eat.



2/3 C Evaporated Milk

1-2/3 C Sugar

2 T Butter

2 C (4 oz) Miniature Marshmallows

1/2 C Chopped Nuts

1-1/2 C Semi-Sweet Chocolate Pieces

1 t Vanilla

Put the milk, sugar, and butter in sauce pan and put on stove. Turn burner to medium. Heat to boiling, stirring often.

Cook 5 minutes, stirring all the time so that the milk and sugar do not scorch.

Remove sauce pan from heat. Add marshmallows, chopped nuts, chocolate, and vanilla.

Stir fudge with a wooden spoon until marshmallows and chocolate are melted. (about 1 minute)

Pour fudge into a buttered 8-inch square pan. When fudge is cool, cut into squares.


Cookie Dough:

1/2 C unsalted butter, softened

3/4 C packed light brown sugar

1 t vanilla extract

2 C all purpose flour

1 (14 oz.) can sweetened condensed milk

1 C mini chocolate chips


1/2 C creamy peanut butter

1/3 C white chocolate chips

Makes an 8"x 8" pan, about 16 servings.

In a large bowl, mix together butter and light brown sugar until light and fluffy (about 3 minutes). Add vanilla extract and beat until combined.

With the mixer on low speed, alternate mixing in flour and sweetened condensed milk and mix until combined. Gently fold in mini chocolate chips with spatula.

Line 8x8-inch pan with parchment paper, with it going up over the sides of the pan so you can easily remove the fudge after it is chilled. Press the cookie dough into the pan (the cookie dough may be sticky, so lightly flour your hands).

Cover the bars with plastic wrap and refrigerate for 3 hours or overnight until firm.

For topping, combine the peanut butter and white chocolate chips in a microwave-safe bowl and heat until smooth. Spread the mixture over the cookie dough bars. Chill the bars for 1 hour or until topping is firm.


3 C sugar

2/3 C cocoa

1-1/2 C whole milk, no substitute

1/4 C real butter, no substitute

1 t vanilla extract

Line 8 or 9 inch square pan with foil; butter foil.

In large heavy saucepan stir together first three ingredients; stir in milk, with a wooden spoon*.

Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil.

Boil without stirring, to 234° F. on a candy thermometer (or until syrup, when dropped in very cold water forms a soft ball which flattens when removed from water). Bulb of candy thermometer should not rest on bottom of pan. (This can take 20-30 minutes).

Remove from heat. Add butter & vanilla.

DO NOT STIR! Cool at room temperature to 110° F. (lukewarm). (This can take 2 to 2-1/2 hours).

Beat with wooden spoon until fudge thickens and loses some of its gloss. (This can take 15-20 minutes. It really works best if you have someone to 'tag-team' with.) It starts to look more like frosting than a thick syrup when it is ready.

Quickly spread into prepared pan; cool.

Cut into squares.

Store wrapped loosely in foil in the refrigerator.

*it is very important not to use a wire whisk or the fudge will not set up. Also just stir gently, even though the cocoa will stay floating on top, it will mix in as the mixture heats up.

This recipe is from the back of a old Hershey Chocolate can


Recipe from Elaine Cleveland

18 bags at 12 in a bag = 216 pieces

3 lb. Powdered Sugar

4 C Peanut Butter

22 oz. Melted Butter

Chocolate Chips


Melt butter, add to peanut butter. Stir until well blended. Add powdered sugar, 1 box at a time.

Make into balls, about 1 inch in size.

Melt wax in double boiler and add chocolate chips.

Use a toothpick to dip balls into melted chocolate.

Store in plastic bags.


1 box chocolate cake mix

2 boxes of low fat chocolate jello instant pudding

4 C of milk (as per the pudding directions)

1/4 C peanut butter (plus 2 T for drizzling)

1 large container of low fat cool whip

1 bag of mini Reese peanut butter cups (chopped into pieces)

1 large bag of Reese's pieces

Bake the cake as per the directions on the box. Let cool completely.

Let cool whip thaw out until it's easier to spread.

Make the pudding as per the directions on the box, at the very end before you let it set stir in the 1/4 cup of peanut butter. Let set.

Crumble the cake into a trifle dish (or bowl), top with 1/2 of the pudding mixture, then add a layer of cool whip (1/2 the container), and then sprinkle 1/2 of the chopped Reese peanut butter cups and 1/2 the bag of Reese's pieces.

Do another layer exactly the same: cake, pudding, cool whip, candy.

Put the 2 t of peanut butter into the microwave for about 45 seconds to melt, then drizzle over top of the trifle.



1/2 C butter

1 C water

1 C all-purpose flour

4 large eggs


1 (4 serving size) package instant vanilla pudding mix

2 C milk (or as called for on pudding package)

1 C heavy cream

1/4 C icing sugar

1 t vanilla extract


1/3 C semisweet chocolate chips

2 T butter

1 C powdered or confectioner's sugar

1 t vanilla extract

3 T hot water

Preheat oven to 450° F. LIghtly grease a large cookie sheet and set aside.

In medium saucepan, combine 1/2 C butter and water. Bring to a boil, stirring to melt butter. Reduce heat to low and stir in flour with a wooden spoon until the mixture begins to form a stiff ball of dough.

Remove from heat and add eggs, one at a time, stirring vigorously after each addition to ensure they are incorporated. Work quickly, especially with the first one, to prevent it from cooking into scrambled eggs on the bottom of your warm pan. With a spoon or pastry bag fitted with a large tip, spread/pipe the thick dough onto prepared cookie sheet into 10 strips approximately 1-1/2" x 4" each.

Bake for 15 minutes, then reduce heat to 325° F and bake another 20 minutes, until puffed and golden and hollow sounding when lightly tapped on the bottom. When removed from oven, IMMEDIATELY pierce the ends almost through to the other side to let steam escape and prevent any sogginess in the middle. This hole is also where you will be piping your filling into. Let cool completely before filling and icing (this will only take about half an hour).

For CUSTARD FILLING: combine pudding and milk in a bowl and mix according to package directions. In a separate bowl, beat the heavy cream with an electric mixer until soft peaks form. Beat in 1/4 C icing sugar and 1 t vanilla. Fold whipped cream into pudding.

Scoop mixture into pastry bag fitted with a smallish tip (I enlarged my steam holes a bit to make my tip fit, so do whatever works) and pipe mixture into centers of eclairs until full. This is a bit of a messy business, but worth it for ease of eating and pretty appearance. You could certainly also just slice the eclairs in half horizontally, fill the bottoms with cream, and replace the tops. Either way, you will probably have some custard leftover.

For ICING: Melt the chocolate and 2 T butter over low heat in a saucepan (or in the microwave, stirring after 30 seconds and giving additional 10 second increments as needed until fully melted). Stir in 1 C confectioners sugar and 1 t vanilla. Stir in hot water, 1 T at a time, until icing is smooth and reaches desired consistency. Drizzle, pipe or spread over filled eclairs. Store in the fridge.



1 C sugar

3/4 C flour

3 C milk

3 egg yolks

2 t vanilla

2 T butter

1/2 C heavy cream


1/2 C butter

1 C water

1 C flour

4 eggs


1 C semisweet chocolate chips

1 t shortening

Beat egg yolks and set aside.

Whisk together sugar, flour and salt in a saucepan.

Slowly add milk while whisking. Then add egg yolks while whisking.

Bring to a boil over medium heat while whisking constantly.

Cook until mixture reached the consistency of pudding.

Remove from heat and add vanilla and butter to pan, whicking until butter is melted and mixture is well blended.

Allow to cool completely.

Whip heavy cream until soft peaks form.

Fold whipped cream into custard mixture. and refrigerate until ready to use.

Preheat oven to 400° F.

Line a baking sheet with parchment paper. Set aside.

Combine butter, water and salt in a medium pan and bring to a boil.

Add flour to the pan and stir until it forms a ball.

Remove from heat and allow to cool for 5 minutes.

Transfer to mixing bowl and beat in the eggs, one at a time.

Transfer pastry dough to piping bag.

Pipe elongated strips of dough onto prepared sheet.

Bake for 40 minutes or until golden.

Remove from the oven and allow to cool completely.

Transfer pastry cream to a piping bag.

Cut pastries halfway through the center with a knife and pipe in the cream.

Melt chocolate by heating chocolate chips and shortening in microwave for 30 seconds, stirring and repeating until melted and smooth.

Place in a shallow flat dish.

Dip tops of eclairs in chocolate and return to parchment lined pan and allow to cool.


8 oz fat free cool whip

6 T peanut butter

4 T chocolate syrup

Combine cool whip and peanut butter.

Line mini-muffin pan with 24 mini cupcake liners and spoon in mixture.

Top with a drizzle of syrup and freeze.


3 eggs

3 C milk

3 T sugar

1 t vanilla

sprinkle of nutmeg

Beat the eggs slightly, then add the remaining ingredients.

Bake in custard cups that are set in a pan of hot water until set. Takes about 1 hour at 300° F.


4 C (8 slices) cubed white bread

1/2 C raisins

2 C milk

1/4 C butter

1/2 C sugar

2 eggs, slightly beaten

1 T vanilla

1/2 t ground nutmeg

Sauce Ingredients

1/2 C butter

1/2 C sugar

1/2 C firmly packed brown sugar

1/2 C heavy whipping cream

1 T vanilla

Directions for Pudding:

Heat oven to 350° F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted (4 to 7 minutes). Pour milk mixture over bread; let stand 10 minutes.

Stir in all remaining pudding ingredients. Pour into greased 1-1/2-quart casserole. Bake for 40 to 50 minutes or until set in center.

Directions for Sauce:

Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes). Stir in vanilla.

To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store any leftovers in the refrigerator.


1/2-3/4 C sugar

2 T cornstarch

3 C milk

1 egg

2-3 C rice

1/4 t nutmeg

1/4 t cinnamon

2 T butter

1 t vanilla

Make sure the rice is cooked ahead of time.

Whisk first 6 ingredients.

Put in microwave and cook 1 - 1-1/2 minutes.

Remove and whisk.

Put back in microwave for another 1 - 1-1/2 minutes.

Remove and whisk.

Continue above steps until desired thickness (don't get too thick, you want it a little less thick than desired since it will continue to thicken as it sits).

Add butter and vanilla once it's at desired thickness. You can omit butter to save on calories!

Add anything else you want.

(Spanish Custard)

1 t vanilla

1/2 t ground cinnamon

4 egg yolks, reserve whites

2 T milk

3 C milk

1 C sugar

2 T unbleached flour

Bring 3 cups milk to a boil.

In a medium sized mixing bowl, combine sugar, flour, egg yolks and 2 T milk. Stir till it's a smooth consistency.

Add sugar mixture to boiled milk. Cook over medium heat 10 minutes, stirring constantly.

Remove from heat. Mix in vanilla.

Whip egg whites until stiff and fold into mixture.

Sprinkle cinnamon on top. Refrigerate. Best when served chilled.

Serves: 8


1/2 C rice

1 C water

2 large eggs or 4 large egg yolks

1/2 C sugar

2-1/2 C milk

1 t vanilla

1/4 t nutmeg

1/4 t cinnamon

1/2 C raisins (optional)

Combine rice and water and heat to boiling in 1-1/2 qt. saucepan, stirring once or twice; reduce heat to low. Cover and simmer 14 minutes (do not lift cover or stir). All water should be absorbed.

Heat oven to 325° F.

Beat eggs in ungreased 1-1/2-qt. casserole. Stir in sugar, raisins, milk, vanilla, and raisins. Sprinkle with cinnamon and nutmeg.

Bake uncovered 45 minutes, stirring every 15 minutes. (Overbaking may cause pudding to curdle.) Top of pudding will be very wet and not set.

Stir well; let stand 15 minutes. Enough liquid will be absorbed while standing to make pudding creamy. Serve warm, or cover and refrigerate about 3 hours or until chilled. Serve with whipped cream. Refrigerate any remaining dessert.


2/3 C Minute Rice

2-3/4 C milk

1/3 C sugar

1 T butter

1/2 t vanilla

1/4 t nutmeg


1/2 C raisins

Combine Minute Rice, milk and raisins, sugar, butter, salt, vanilla and nutmeg in a buttered 1 quart baking dish. Bake in 350° F. oven for 1 hour, stirring after 15 minutes and again when pudding is done. Sprinkle with cinnamon. Serve warm or chilled. Pudding thickens as it stands.


3 T Peanut Butter

1 small tub Cool Whip (Reduced Fat)

Hershey's Sugar Free Chocolate Syrup

Mix the Cool Whip and Peanut Butter together.

Spoon into 12 lined cupcake tins.

Drizzle with chocolate syrup and freeze.

Serves: 12.


1/3 C Sugar

3 T Minute Tapioca

2-3/4 C Milk

1 Egg, well beaten

1 t Vanilla

Mix sugar, tapioca, milk and egg in medium saucepan; let stand 5 minutes.

Cook on medium heat, stirring constantly, until mixture comes to full boil (or boil that doesn't stop bubbling when stirred). (Pudding thickens as it cooks.) Remove from heat. Stir in vanilla.

Cool 20 minutes; stir. Serve warm or chilled.

Makes 6 (1/2 C) servings.


2 T Sugar

1 T Minute Tapioca

1 C Milk

1 Egg, well beaten

1/3 t Vanilla

Mix sugar, tapioca, milk and egg in medium saucepan; let stand 5 minutes.

Cook on medium heat, stirring constantly, until mixture comes to full boil (or boil that doesn't stop bubbling when stirred). (Pudding thickens as it cooks.) Remove from heat. Stir in vanilla.

Cool 20 minutes; stir. Serve warm or chilled.


2 sheets of puff pastry

2 boxes of vanilla pudding

1 pint cream

1 C milk

Roll out pastry sheets to fit the dish you'll be using. Cook them on a cookie sheet as per package directions. Allow to cool.

Mix remaining ingredients.

Put one pastry sheet in bottom of dish, with the puffy side up. Pastry doesn't have to fit the pan perfectly. Pour mix over pastry. Spread the mixture all over the pastry. Put the other pastry sheet on top, with the puffy side down.

Mix some icing sugar with a little milk and spread over the top. It is to resemble a glaze. Food coloring can be added.




2 C heavy whipping cream

1 - 14 oz. can sweetened condensed milk

Jello powder, 1 or more flavors of your choice

Chill mixing bowl for about an hour.

Place whipping cream in mixing bowl and beat until stiff.

Fold in 14 oz. can of sweetened condensed milk.

Divide mixture into 4 bowls. Add 2 T of jello to each bowl and mix in thoroughly. Can be a different flavor in each bowl. If you wish a single flavor, do not separate mixture. Use 1 pkg jello powder and mix thoroughly.

Using a freezer safe container, put the 4 different ice cream flavors in the container. Gently use the back of a spoon or your spatula to connect the 4 different piles of ice cream so they freeze as 1 piece.

Cover ice cream with plastic wrap, then place lid on the container and free for 4 hours.

When done, remove the plastic wrap and serve.

41 carbs total, approximately 10 carbs per serving.


KitchenAid ice cream maker (optional)

Junket Ice Cream Mix in Very Vanilla. I found mine above the Jello mix at my grocery store.

1-1/4 C of whole milk

3/4 C of heavy whipping cream

1/2 T of powder Jello flavors: Berry Blue, Orange, Raspberry, Lime (or whatever flavors you desire!)

Air tight container for storage

4 glass bowls

4 spoons


Freeze your KitchenAid ice cream bowl for at least 15 hours.

Place the 4 glass bowls in the freezer for about 30 minutes.

With a whisk, combine the Junket Ice Cream Mix with the whole milk and heavy whipping cream until fully dissolved.

Put your ice cream bowl on "stir" then gently pour the mixture into the frozen bowl.

Let it stir for 25 to 30 minutes.

Remove the 4 glass bowls from the freezer and evenly separate the vanilla ice cream into the four bowls using a spatula.

Put 1/2 T of the different Jello powder flavors in each bowl and gently mix with a spoon until fully combined. Try to do this as fast as you can to prevent the ice cream from melting (which is why the frozen bowls are necessary).

Put the 4 different ice cream flavors in a container that can be sealed (as pictured above).

Gently use the back of a spoon or your spatula to connect the 4 different piles of ice cream so they freeze as 1 piece.

Put a lid on the container and let it freeze for about 1-2 hours before eating.


1 can (14 ounces) sweetened condensed milk

2 t pure vanilla extract

2 C cold heavy cream

In a medium bowl, stir together condensed milk, and vanilla.

In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 3 minutes.

With a rubber spatula, gently fold whipped cream into condensed milk mixture.

Pour into a 4 1/2-by-8 1/2-inch loaf pan. Freeze until firm, 6 hours.

Cook's Note: Freeze, covered, up to 1 week.


2 T Sugar

1 C milk or half and half

1/2 t Vanilla

6 T rock salt

1 pint sized plastic zip bag and 1 gallon-sized plastic zip bag

Fill the gallon zip bag half full of ice. Add rock salt and seal. Pour sugar, milk/half & half, and vanilla into the pint sized plastic bag and seal. Place the pint sized bag into the gallon bag and seal. Shake the bag for 5-7 minutes. Open the small zip bag and enjoy! This would work the same way in cans.



1 C of milk

2 T of sugar

3 T of chocolate syrup

1/8th t vanilla extract

2 C of ice

Place all in a blender and pulse.

Garnish with chocolate chips and cocoa powder (optional)

**You can chop up the chocolate chips so your not eating chunks, or you could use one crushed up Oreo.


1 Qt. Orange Sherbet

1 Qt. Vanilla Ice Cream

1 Liter of Sprite or 7-Up

1 Can of Cream Soda

Pour Sprite or 7-Up into large punch bowl.

Scoop softened Sherbet and Ice Cream into the bowl.

Add can of Cream Soda and stir.


4 eggs

2 C milk

3/4 C sugar (adjust to taste)

2 T vanilla

2 C cream (never said it was 'healthy')

1 t nutmeg (adjust to taste.)

1 t cinnamon

Separate eggs. Yolks in one bowl and whites in another. Add half sugar to each bowl and beat lightly. Add the cream gradually to the whites. Keep whipping mixture and add vanilla. Now add both mixtures together. Slowly add milk and spices while mixing.

Chill and ENJOY!!

This recipe serves 6 of us with one or two having seconds.


Seneca Grape Juice 6 oz.

Seneca Apple Juice 6 oz.

Ginger Ale 18 oz.

Mix juices as directed, add Ginger Ale, and serve Cold!


1 can condensed milk

1/2 gal chocolate milk

8 oz. cool whip

Make it in an ice cream maker, and if you don't have an ice cream maker, mix it all together in a blender and then freeze it.


1 C milk

2 T Chocolate Pudding Mix

1 t Vanilla Extract

1 t Unsweetened Cocoa

1/2 T sugar

2 T Cool-Whip Free (optional)

7 Ice Cubes

Place all in a blender that chops ice well. Blend until all is well mixed and all of the ice is chopped up. Mixture should be nice and thick. I like to pour the drink in a Starbucks cup or some other attractive-looking container!

This recipe makes almost 20 ounces, which I personally think is too much for one serving. I highly suggest dividing this recipe in half or share the full recipe version with someone special.

Makes 2 servings



1 Egg

2 T White Wine Vinegar or Lemon Juice

1 t Dry Mustard

1/4 t Paprika

1 t Salad Herbs

1 t Parsley

Dash Cayenne

1 C Salad Oil

Put all but the salad oil in blender container. Blend until smooth.

With blender turned on, gradually pour in salad oil in a slow steady stream.

When blended, pour into a jar with lid and refrigerate.


1 C brown sugar, packed

1 T white vinegar

1/2 t dry mustard

Mix together thoroughly and spread on ham.


1/2 C butter

1 1/4 t seasoned salt

4 1/2 t Worcestershire sauce

3/4 t garlic powder

2 C Corn Chex

2 C Rice Chex

2 C Bran Chex

2 C Wheat Chex

1 C salted mixed nuts

1 C bite-size pretzels

1 C garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces

Heat butter in large shallow roasting pan. Stir in seasoning; add Chex and nuts. Mix until all pieces are coated. Heat 1 hour at 250° F. Stir every 15 minutes. Makes 9 cups. May be frozen; thaw at room temperature in container in which it was stored.


2 T Butter

2 T Flour

1/8 t Pepper

1 C Milk

Melt butter in 1-1/2-quart saucepan over low heat. Stir in flour and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.

Gradually, stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve with vegetables, or use as a sauce in a casserole.



1 C baking soda

1/2 C citric acid (Most supermarkets carry citric acid. Look for it near the canning supplies)

Essential oil of your choice (see below for recommendations)

Food coloring (optional for color)


Sift baking soda and citric acid into a mixing bowl and, wearing gloves, mix well.

In a smaller bowl, combine essential oil, food coloring and 1 t water.

With gloves on, mix wet ingredients into dry ingredients until texture is crumbly and can just hold its shape when squeezed with your hands. Add more water, if needed. Work quickly so the mixture doesn't have a chance to fizz.

Tightly pack mixture into molds (ice cub tray, muffin tin, or sylicone mold). Let sit overnight (do not place in direct sunlight).

Tap molds to release bath bombs. Wrap in tissue paper and store in a glass, airtight container. Use the bath bombs within two weeks, as they will lose their fizzing power if kept in storage too long.

Recommended Essential Oils

A wide variety of essential oils are available, each with its own unique scent that can be used for different therapeutic results. Here are a few favorites that can be used to create the ultimate bath bomb experience:

Eucalyptus: A woody, stimulating scent used to help relieve sinus and respiratory ailments.

Grapefruit: A citrusy, refreshing scent used to boost moods.

Lavender: A floral scent with a calming, healing effect. (Help kids calm down before bedtime (and get them excited about bath time!) by dropping a lavender bath bomb in the tub.)

Peppermint: A stimulating scent with a strong, minty aroma.

Tangerine: A fruity, sweet scent that produces a calming effect.


It is popular in Japan today to drink water immediately after waking up every morning. Furthermore, scientific tests have proven its value. We publish below a description of use of water for our readers. For old and serious diseases as well as modern illnesses the water treatment had been found successful by a Japanese medical society as a 100% cure for the following diseases:

Headache, body ache, heart system, arthritis, fast heart beat, epilepsy, excess fatness, bronchitis asthma, TB, meningitis, kidney and urine diseases, vomiting, gastritis, diarrhea, piles, diabetes, constipation, all eye diseases, womb, cancer and menstrual disorders, ear nose and throat diseases.


1. As you wake up in the morning before brushing teeth, drink 3 x 8 ounce glasses of water.

2. Brush and clean the mouth but do not eat or drink anything for 45 minute.

3. After 45 minutes you may eat and drink as normal.

4. After 15 minutes of breakfast, lunch and dinner do not eat or drink anything for 2 hours.

5. Those who are old or sick and are unable to drink 4 glasses of water at the beginning may commence by taking little water and gradually increase it to 4 glasses per day.

6. The above method of treatment will cure diseases of the sick and others can enjoy a healthy life.

The following list gives the number of days of treatment required to cure/control/reduce main diseases:

1. High Blood Pressure (30 days)

2. Gastric (10 days)

3. Diabetes (30 days)

4. Constipation (10 days)

5. Cancer (180 days)

6. TB (90 days)

7. Arthritis patients should follow the above treatment only for 3 days in the 1st week, and from 2nd week onwards -- daily.

This treatment method has no side effects, however at the commencement of treatment you may have to urinate a few times.

It is better if we continue this and make this procedure as a routine work in our life. Drink Water and Stay healthy and Active.

This makes sense ... The Chinese and Japanese drink hot tea with their meals not cold water. Maybe it is time we adopt their drinking habit while eating!!! Nothing to lose, everything to gain ...

For those who like to drink cold water, this article is applicable to you.

It is nice to have a cup of cold drink after a meal. However, the cold water will solidify the oily stuff that you have just consumed. It will slow down the digestion.

Once this 'sludge' reacts with the acid, it will break down and be absorbed by the intestine faster than the solid food. It will line the intestine.

Very soon, this will turn into fats and lead to cancer. It is best to drink hot soup or warm water after a meal.


1 C flour

1 C salt

Cold water

Mix until has consistency of play dough.

Bake at 250° F for 2 hours, then cool and spray with metallic paint.


3/4 C cold water

1 C Elmer's glue

liquid food coloring

1/2 C hot water

1 t borax (you can find this in a box in the laundry aisle)

Step 1: in bowl 1 -- mix together the cold water, glue, and food coloring. set aside.

Step 2: in bowl 2 -- mix together the hot water and borax, until the borax is completely dissolved.

Step 3: slowly add glue mixture to borax mixture. mix well. pour off excess water.

Store in an airtight container and have some fun! Great rainy day project

Kids love Flubber -- it's slimy without being sticky, it's silly without being disgusting, and it holds its shape without drying out. Best of all, you and and your kids can make it with simple household materials.

Before anyone asks, this recipe came from a preschool YEARS ago and it calls for Borax - this is completely safe and VERY different from Boric Acid - don't freak out!


1 C white vinegar

1 T liquid dish soap

1 C baking soda

2 gallons tap water (very warm.)

It leaves everything smelling amazing. It leaves floor spotless.


1/4 C shampoo/ or hand soap/ or body wash (use whatever soapy thing you have lying around, great use for shampoo you didn't like, or the end of the body wash)

1/4 C cornstarch

1-2 T water

3-4 drops food coloring

Combine cornstarch, shampoo, and food coloring. Add water 1/2 T at a time until the mixture is thick enough to stick to the paint brush without much dripping, but thin enough to paint a line. If it gets too runny, add more cornstarch, too thick, add more water.


2 oz Dawn dish soap (blue Dawn works best)

4 oz Lemon Juice

8 oz White Vinegar

10 oz Water

Mix together in a quart spray bottle.

Also makes a great homemade oven cleaner that works really well. Remove racks and spray inside a cold oven, avoiding the heating elements as much as possible. Leave overnight, for best results before wiping off with a damp cloth. This also works great for cleaning oven racks. Remove racks and lay on a flat surface, preferably on top of old newspapers. Spray racks and leave for a few hours or overnight before wiping off with a damp cloth.

This also works well in the garage or mud room. If you have boot prints, car spills and tracks, dirt, etc you can use this solution to clean. Kids rooms are the perfect place to use this solution. Much better then using harsh cleaners in your kid's rooms. Great in the kitchen as well for sinks, fridges, counters, microwaves, and more.


1 T salt

1 T baking soda

1 T dish detergent

1 C water

1 piece foil

Heat water for 1-2 minutes in the microwave.

Cut a piece of aluminum foil that roughly covers the bottom of a small bowl. Place foil in the bottom of bowl. Place salt, baking soda and detergent on top of foil and pour water over everything.

Place jewelry on top of foil and let it soak 10-20 minutes.

Rinse in cool water, then dry with soft cloth.

Discard solution after use and make a new batch each time.

This works well for gold-filled, brass, german (nickel) silver, and sterling silver. Even freshwater pearls, shell cameos, and mother-of-pearl have been cleaned with this solution with no problem.


1/3 bar Fels-Naptha Laundry Bar Soap

1/2 C washing soda

1/2 C borax powder

A small bucket, about 2 gallon size

Grate the soap and put it in a sauce pan. Add 6 C water and heat it until the soap melts. Add the washing soda and the borax and stir until it is dissolved. Remove from heat.

Pour 4 C hot water into the bucket. Now add your soap mixture and stir. Now add 1 gallon plus 6 C of water and stir. Let the soap sit for about 24 hours and it will gel.

You use 1/2 C per load.


1 C Salt

1 C Flour

1 C Water

Food Color

Mix together and put in squeeze bottles.


1-1/2 C Cornstarch

1-1/2 C Water

Food coloring

Mix up cornstarch and water. Divide into 12 muffin cups (two 6 cup muffin tins or one 12 cup muffin tin). Add 2 to 3 drops of food coloring of your choice into each cup and stir.

Let harden, then pop out and let the kids go crazy!


Pour 1 C vinegar (into a 2-cup measuring cup or bowl) then add 1 C of hot water to that.

Place measuring cup (or bowl) in the microwave, set your timer for approximately 10 minutes and turn it on.

After 5-10 minutes (this will depend on how powerful your microwave is) ... CAREFULLY remove the cup with the HOT liquid (use an oven mitt!) and wipe out the inside with a wet rag.

You have effectively just "steam cleaned" the inside of your microwave.


Keep bugs out of your kids' sandbox this summer with a simple, all-natural bug repellant: cinnamon!

Just mix a cup of cinnamon in with the sand and it will repel ants, centipedes, flies, and even neighborhood cats.


1 C baking soda

1/2 C cornstarch

1/2 C citric acid (Most supermarkets carry citric acid. Look for it near the canning supplies)

1/2 C Epsom salt (plain or scented)

2-3/4 T almond or canola oil

3/4 T water

2 t essential oil of your choice (see below for recommendations)

Food coloring (optional for color)

Sift baking soda, cornstarch, citric acid and Epsom salt into a mixing bowl and, wearing gloves, mix well.

In smaller bowl, combine oil, water, essential oil and food coloring.

With gloves on, mix wet ingredients into dry ingredients until texture is crumbly and can just hold its shape when squeezed with your hands. Add more water, if needed. Work quickly so the mixture doesn't have a chance to fizz.

Tightly pack mixture into molds (ice cube tray, muffin tin, or sylicone mold). Let sit overnight (do not place in direct sunlight).

Tap molds to release bath bombs. Package and store in glass container, as directed above.

Tip: Give jars of homemade bath bombs as hostess gifts and baby shower presents, or hand out individually wrapped ones as party favors.

Recommended Essential Oils

A wide variety of essential oils are available, each with its own unique scent that can be used for different therapeutic results. Here are a few favorites that can be used to create the ultimate bath bomb experience:

Eucalyptus: A woody, stimulating scent used to help relieve sinus and respiratory ailments.

Grapefruit: A citrusy, refreshing scent used to boost moods.

Lavender: A floral scent with a calming, healing effect. (Help kids calm down before bedtime (and get them excited about bath time!) by dropping a lavender bath bomb in the tub.)

Peppermint: A stimulating scent with a strong, minty aroma.

Tangerine: A fruity, sweet scent that produces a calming effect.



1 Container with an airtight lid (grabbed out of my pantry)

4 sponges cut in half ($1.00 for a 4pk at the dollar store)

1 C of your favorite fabric softener ($0.30 worth of fabric softener)

2 C water (free from my tap)


Mix the water and fabric softener into a plastic container.

Add the cut sponges so they can soak in the mixture.

When ready to use, squeeze the excess liquid from 1 sponge and place into the dryer with your wet clothes.

Run the dryer cycle as normal. Once complete place the now dry sponge back into the container of liquid for use next time.

Clothes smell good, are soft and have no static just like the expensive non-reusable dryer sheets.


1 C Flour

1/2 C Salt

1 T Cooking Oil

2 t Cream of Tartar

1 C Water

food coloring

Mix together; over low heat stir until mixture is thick and sticks together. Let cool and knead a few times. Recipe may be doubled.

Store in plastic bag or covered plastic bowl when not in use. Do not refrigerate. Super nice!


1 C distilled vinegar

1 T liquid dish soap

1 C baking soda

2 gallons warm water

Leaves everything streak-free and smelling amazing.


1. To remove excess soap from laundry, wash clothes as usual, then reset washer to deep rinse, add about 1/4 C vinegar, and run through cycle.

2. To set color on knitted items, crocheted items, or blue jeans, set washer to deep rinse and add about 1/4 C vinegar. Run through cycle. No need to wash. Hang to dry.

3. To clean your dishwasher or washing machine, pour about 1/4 C vinegar in machine and run through cycles. The vinegar helps to clean the pipes and hoses, and removes hard water build up. It also cleans the interior of the machines.

4. To rinse your hair and remove static, wash your hair as usual, then add about 1/4 C vinegar to 1 qt. of warm water and pour over your hair. Rinse thoroughly. This removes excess soap and conditions your hair.

5. To make a window cleaner, use 3 T amonia, 1 T vinegar, 1 qt. cool water, and blue food coloring. You can also add about 2 T alcohol to prevent windows from fogging. Place all in a spray bottle.

6. To dust furniture and treat the wood, use the blue window cleaner. It doesn't harm the furniture, and actually helps it.

7. To mop floors, add about 1/4 C vinegar to a gallon of hot water.

8. To relieve itching from mosquito bites, chicken pox, or even poison ivy, add about 1/4 C vinegar to bath water. This will relieve the itching, and in the case of poison ivy, if done quickly enough, prevent you from breaking out.

9. To clean copper pans or knickknacks, take vinegar and salt and rub on the copper. Makes a lovely shine.

10. To clean your fridge, use equal parts vinegar and water to wash both the interior and exterior, including the door gasket and the fronts of the vegetable and fruit bins. To prevent mildew growth, wash the inside walls and bin interiors with some full-strength vinegar on a cloth. Also use undiluted vinegar to wipe off accumulated dust and grime on top of your fridge.

11. When hardcooking eggs, add 1-2 T vinegar to water to set the whites of the eggs when they break.

12. To color eggs, add 1 T vinegar and 10-15 drops food coloring to 1 C boiling water. Simply dip the eggs in the water.

13. To make a cake -- use 1-1/2 C flour, 1 C sugar, 3 T cocoa, and 1 t baking soda. Pur all in a square 9X9 ungreased pan. Put 1 t vanilla, 1 T vinegar, and 5 T oil on flour mixture. Pour 1 C water over all and mix. Bake at 350° F. for 1/2 hour, or until done. Makes a great "Snackin' Cake."

14. To make a sweet 'n' sour sauce, mix 1/4 C vinegar, 1/4 C brown sugar, and 1/4 C catsup. Delicious!


1. Add one tablespoon of baking soda, a few drops dishwashing liquid, and enough water to fill iron skillet. Bring to boil, and let boil 5 minutes. Skillet will wipe clean. Heat clean skillet on burner to dry.

2. To hardboil eggs, place enough water in pan to cover eggs. Add one tablespoon vinegar and one tablespoon baking soda. Bring to boil. Eggs will be easy to peal.

3. Add 1/2 to one cup of baking soda to washing machine. The baking soda boosts the cleaning power of the laundry detergent.

4. Baking soda can be used as deodorant. Just pat onto your underarms to neutralize body odor.

5. To clean your kitchen sink, wet the sink, sprinkle baking soda over the surface and scrub, then rinse. Use a soft-bristled toothbrush and the same paste on the rim and caulk. Line the sink with paper towels that you've soaked in white vinegar. Leave them there for 20 minutes. Use soapy water and vinegar-soaked paper towels to clean the faucet, too.

6. For garbage disposals: Pour a half cup of baking soda down the drain, then a cup of white vinegar. Boil a kettle of water. Pour the boiling water down the drain. Add two cups of ice and one cup of rock salt to the drain. Turn on the disposal until it goes down. Take a lime or lemon, cut it in half, and send each half down the disposal.

7. Make a nontoxic bathroom cleaner. 1-2/3 C baking soda, 1/2 C liquid soap, 1/2 C water, 2 T vinegar. Put it all in a 16-oz squirt bottle with a closing cap. Squirt on area to be cleaned, scrub with a sponge, rinse off with water.

8. To remove stains on carpet, rub with a mixture of 2 T salt dissolved in 1/2 C vinegar. Let dry, then vacuum.

9. Freshen rugs by sprinkling baking soda on carpet, wait at least 15 minutes, then vacuum.

10. Add 1/2 C baking soda to your bath for an at-home spa treatment.

11. To unclog kitchen drain, pour 1 C baking soda into drain followed by 1 C hot vinegar.

12. To clean soap residue from scalp and hair mix a palm-full of baking soda with shampoo for second lather. You can also add a palm-full of baking soda with your conditioner, lather, and rinse, to help keep hair healthy and resistant to split ends.

13. You can use baking soda for a hand cleanser and softener. Simply make a paste of 3 parts baking soda, 1 part water. Gently scrub away ground-in dirt and neutralize odors. Rinse clean.

14. Clean the microwave. Put baking soda on a clean damp sponge and gently wipe inside and outside of the microwave. Rinse well with water.

15. Mix 1/2 C baking soda in a bucket of warm water, mop and rinse clean for a sparkling floor. For scuff marks, use baking soda on a clean damp sponge, then rinse.


3 T Ammonia

1 T Vinegar

Cool water

Blue food coloring

Put ammonia, vinegar and water in a one quart spray bottle. Add a drop or two of blue food coloring.

Works great on furniture, too.