Thursday, January 16, 2020

Pineapple Pecan Cake

1 cup chopped Pecans
2 c all purpose flour
1 1/2 c sugar
2 eggs
1 tsp baking soda
1 tsp vanilla
pinch salt
1 – 20 oz can of crushed pineapple ( undrained ) in it’s own juice – not syrup
1/2 c butter or 1 stick
1 – 8 oz cream cheese, softened
1 tsp vanilla
1 1/2 c confectioners’ sugar
Preheat oven to 350 degree F.
Mix all of the cake ingredients together in a bowl.
Pour into a greased 9X13 inch pan and bake at 350 for 35 – 40 minutes (until top is golden brown).
Beat butter, cream cheese and vanilla together until creamy.
Gradually mix in powdered sugar.
Frost cake with cream cheese frosting while still warm.
Sprinkle with chopped nuts if desired.

Monday, November 25, 2019

White Chocolate Reindeer Chow Mix

A delicious sweet and salty treat for the holidays. You can substitute white candy melts for the white chocolate and shortening.

 3 cups Rice Chex cereal
 3 cups Cheerios cereal
 3 cups peanuts
 3 cups pretzel pieces or sticks
 3 cups red & green M&Ms
 20 ounceswhite chocolate
 3½ tablespoons solid vegetable shortening

Line a large baking sheet with parchment paper or wax paper; set aside.
In a very large bowl, mix together the Rice Chex, Cheerios, peanuts, pretzels and M&Ms.
In a medium bowl, melt the white chocolate and shortening in the microwave on 50% power, stirring every 30 seconds, until completely melted.
Pour the melted chocolate over the dry ingredients and quickly toss together until everything is pretty evenly coated in the white chocolate. Spread the mixture out on the prepared pan and refrigerate until it's set, about 20 minutes. Break up any chunks and store in tins or airtight containers in the refrigerator for up to 4 weeks.

Saturday, November 16, 2019

Maple Syrup Sweet Potato Casserole


2 3/4 pounds of sweet potatoes
1/4 cup half and half
3 tbsps butter, melted
3 tbsps maple syrup
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 tsp vanilla extract
1/4 tsp ground cinnamon
1/8 tsp ground allspice
1 large egg, lightly beaten
cooking spray
1/2 cup of mini marshmallows
2 tbsps chopped pecans

Pre-heat oven to 400 degrees.  Pierce potatoes several times and place on a foil-lined baking sheet.  Bake for 1 hour or until tender.  Cool slightly.  Peel and then mash in a large bowl.  Reduce oven temp to 350 degrees.  Stir half-and-half and the next 8 ingredients (through egg) then add to mashed sweet potatoes.  Spoon mixture into a baking dish that has been sprayed with cooking spray.  Bake at 350 for 15 minutes.  Then sprinkle the top with mini-marshmallows and chopped pecans and bake 12 more minutes until marshmallows are slightly melted.  Serve immediately.

Saturday, September 14, 2019

Edith's Pepper Jelly Psycho Dip


1 cup Mayonaise
1 cup of pecan pieces, ground
1/4 cup of green onions, chopped
8 oz sharp cheddar cheese, grated
1 jar of Tabasco pepper jelly OR Braswell Pepper Jelly


Mix first 4 ingredients in bowl.  Spread in serving dish - quiche dish, pie plate, etc.  Spread a jar of pepper jelly on top of mixture.  Serve with Fritoes.

Thursday, May 23, 2019

Frozen Strawberry Lemonade Ice Cream Pie

2 graham cracker store bought crusts 9 inches
1 quart Breyers strawberry ice cream
8 oz pink lemonade concentrate , defrosted
2 cups whipped topping or freshly whipped cream
Additional whipped cream , to decorate
Fresh strawberries , to decorate

Preheat the oven to 350 F, and spray a pie pan with nonstick cooking spray.
Bake at pie crusts accordking to directions on package. Cool completely before filling.
Take the ice cream out of the freezer, and let it sit on the counter for 15-20 minutes, until softened. It should be soft and easy to stir, but not completely melted and liquid.  Combine the softened ice cream, defrosted pink lemonade concentrate, and whipped topping in a large bowl. Stir until everything is well-mixed and no lumps of ice cream remain.
Pour the ice cream mixture into the pie crusts, and smooth it into an even layer. Freeze for at least 2 hours, until firm.  Before serving, top the pie with whipped cream rosettes and slices of fresh strawberries. Let the pie sit at room temperature for 10-15 minutes before serving.  Keep leftovers in the freezer.

Sunday, April 14, 2019

Carol's Hot Fruit Compote


1 jar of maraschino cherries (Drain)
#2 can of apricots
1 medium can pineapple chunks
1 can of pears (quartered)
1 can of peaches (quartered)
1 cup of slivered almonds
3/4 cup of brown sugar
2-3 Tablespoons of corn starch
1 1/4 teaspoons of curry powder
1/4 cup of butter
1/8 teaspoon of salt
1 cup of fruit juice (mostly apricot)


For sauce, combine sugar, corn starch, curry powder, butter, salt, and fruit juice.  Add fruit and top with slivered almonds.  Bake at 325 degrees until it bubbles. 

Poppyseed Chicken Casserole

  • 1 pound cooked chicken, diced (about 2-3 cups)*
  • 1 (8 ounce) container sour cream
  • 1 (10.75 ounce) can cream of chicken soup
  • ½ shredded parmesan cheese
  • 2 teaspoons poppy seeds
  • 1 sleeve Ritz crackers, about 1 cup crushed 
  • ½ cup butter melted
  1. Preheat oven to 350 degrees. In a large bowl, add cooked chicken, sour cream, cream of chicken soup, shredded parmesan cheese, and poppyseeds. Mix until incorporated. Spread along the bottom of a 2 quart casserole or 9x9 inch pan.
  2. Crush ritz cracker and add melted butter and toss to coat in the butter. Sprinkle on top of the chicken mixture. Bake for 25-30 minutes or until bubbly.
Serves: 6