Friday, October 20, 2017

Peach Cobbler

Peach Cobbler

From my old Better Homes cookbook
I'm adding this for myself, It's my favorite!!

Preheat oven to 400

In a medium saucepan combine:

1/2 C. packed brown sugar
4 t. cornstarch
1/4 t. ground nutmeg (fresh grated is better)
1/2 C. water

Cook and stir until thickened then add:

4 C. sliced fresh peaches
1 T. Lemon Juice
1 T. Butter

Heat through and add to a greased casserole dish

Biscuit  topper

Mix in bowl:
1 C. flour
2 T. Granulated sugar
1 1/2 t. baking powder
1/4 t. salt

Cut in:
1/4 C. butter till it resembles coarse crumbs

In a separate bowl whisk together:
1 egg
1/4 C. milk

Add the egg/milk mixture to the dry ingredients all at once
stirring just to moisten.
Drop in Tablespoon fulls onto the top of the peach filling. (about 8 mounds)
Optional-sprinkle a small amount of sugar on each mound

Bake 20 min

Serve warm with Vanilla ice cream!



Everybody loves why are they not in the new verson of the Better Homes cookbook????!!!!

I am keeping my very old cook book because of things like this, Sigh

Here it is from my old 80s beat up and dirty Better Homes cookbook!

Heat oven to 375..

In Mixer with paddle attachment
Beat together:

1 C. Butter
2 C. Sugar

2 eggs
1/4 C. milk
1 t. vanilla

When well mixed add:

3 3/4 C. Flour
1/2 t. Baking Soda
1/2 t. Cream of Tartar

Mix Well then using a cookie scoop make balls and roll them in:

3 T. sugar mixed with 1 t. cinnamon

Place on a parchment or silicone lined cookie sheet (or spray Pam on plain cookie sheet)

Bake for 8 min or until very lightly golden

Holiday Sugar Cookies and Mega-Batch Royal Icing

Holiday Sugar Cookies:

We love this recipe in our family. I love it most because it does not require refrigerating before rolling out! Oh, and they taste divine! Thanks to my good friends for the recipe!

Preheat oven to 350

Beat together:
2 cubes of butter (1 C.)
1 1/2 C. Granulated Sugar
3 large eggs

2 t. Vanilla
1/2 t. Salt
1 t. Baking Soda
4 C. Unbleached flour

When rolling out use a good amount of flour to avoid the dough sticking to the rolling surface.

Roll out to desired thickness and cut into shapes.

Bake 6-7 Min depending on oven temp, altitude and thickness of cookies. You may need to experiment with a few to get it down.

Royal Icing mega-batch!

We use this to make decorator cookies or when doing gingerbread houses.

In your blender with whisk attachment add:
8 C. Powdered Sugar
1 t. Cream of Tartar
6 T. meringue Powder (they sell this at hobby stores in the cake section)

whisk together then add up to
1 C. very cold water SLOWLY while blending
and: 1/2 t. clear flavoring  (Optional)

when frosting is a good consistency whip on med/high for exactly 9 minutes.
Store in airtight containers till ready to use.

When using: put the amount  you think you need for each color in a bowl and add food coloring (I prefer the gel colors) and water to get to the color and consistency you need to use on the cookies.
If you need to store leftover icing cover bowl with lid or plastic wrap and it can be used again.

Friday, September 15, 2017

Potato and Sweet Potato Enchiladas/Tamales/Quesadillas

A Great Veggie option for Enchiladas!
Recipe for the FILLING only. Can also be used in Tamales and Quesadillas.

2 lg. sweet potatoes baked
4 sm or 2 lg. potatoes baked
1 can corn
1 can black beans
1 can diced green chili's (or 2 anaheim chili's roasted and peeled and diced)
2t. taco seasoning
Salt and Pepper to taste.

Bake the Potatoes and sweet potatoes, cool, peel and dice. Add to bowl

Rinse black beans add to bowl
Drain Corn and add to bowl
Add Chili's (can add some spicy chili's to your own taste!)

Add seasonings and mix.

Taste and add more seasoning to your liking.

Use as filling in:

Enchiladas (in place of Chicken)(can add Cheese if wanted)

Tamales as filling (can add Cheese if wanted)

Quesadillas with cheese fried in pan!

Serve on Naan bread add tomatoes or salsa!!

Or, just eat it as a side dish!! It's sweet with some spice and very filling.

Monday, September 12, 2016

Belgian Waffles

Belgian Waffles

4 C. Flour
1/2 C. Sugar
2 t. baking powder
pinch of salt

4 C. Milk
3 eggs divided (Yolks added to milk, whites in separate bowl)
1/2 C. vegetable Oil or melted butter
1/2 t. Vanilla (Optional)

Heat up waffle iron

In a large bowl mix dry ingredients and make a well in center.
In a large measuring pitcher measure milk and add egg yolks and oil and vanilla 
in a small bowl place egg whites

Whip egg whites till stiff peaks form

Add wet ingredients to dry and mix till pancake batter consistency adding more milk if needed.
Fold in egg whites carefully with spatula.

This makes a large batch! Reduce by half if you want less. Waffles can be frozen and re-heated in a toaster later if desired.

Monday, April 18, 2016

Cornbread muffins


Recipe From:

I usually make this recipe into mini muffins and cook for 15-20 min. You will have to adjust for your oven. I also tend to use a small can of corn drained instead of the frozen. It's also good with the addition of diced mild green chili's from a can.


  • 1 1/2 cups flour
  • 14cups yellow cornmeal
  • 34cup sugar
  • 12teaspoon baking powder
  • 12teaspoon baking soda
  • 12teaspoon salt
  • 2eggs
  • 12cup melted margarine or 12 cup corn oil
  • 1cup buttermilk or 1 cup sour milk
  • 1cup frozen corn kernels, thawed

    1. Preheat oven to 350-degrees F.
    2. Spray 9 x 5-inch loaf pan with cooking spray and dust with corn meal.
    3. Mix first six ingredients (flour- salt) in large bowl.
    4. Mix eggs, melted margarine/oil, milk in small bowl.
    5. Add egg mixture and corn to dry ingredients.
    6. Stir until combined.
    7. Pour batter into pan.
    8. Bake for 1 hour.

Friday, April 1, 2016

Bean and Hambone Soup

This all started with a grocery store smoked half ham....$10....because we were too late to go to the honey ham store... you know the one!

I don't think we will be going back to that ham store after this one! We used a recipe on Pinterest and glazed our own ham and baked it up all beautiful and yummy! It was so much more juicy than that other kind!

When dinner was done and we were cutting up the leftovers we bagged up the bone with a bunch of meat still attached. Come Thursday....I decided it was time to make soup. I soaked a variety of beans...(It was a gag gift bottle of cowboy bubble bath ie. a collection of dried beans about 1 C. worth) They soaked for about 8 hours. I then rinsed and tossed them into a crock pot with 4 C. water and 1 can of tomato soup and about half a box of leftover chicken stock.
I added in the bone with all the meat and:
5 celery ribs diced
5 carrots diced
1/2 onion diced
2 bay leaves
1 t. herbs de provance (or to taste)
Salt and pepper
I cooked it 4 hours on high....the beans were still too hard for me so I dropped it to low for 8 hours and that did the trick!
Don't forget to fish out the bay leaves and bones!

Sunday, November 22, 2015

Craft: Elf Clothes Line

I saw a cute embroidery pattern for an elf clothes line. I really wanted to make a real one!! It just so happens that I have some green/white cording that was leftover from an activity a few years ago that would be perfect!

I found some cute clothes pins at Marshall's

I worked off of a drawn gingerbread man  to come up with patterns.

All of the "clothes" items were cut out of felt and glued together with a hot glue gun.

The line was about 36 inches and the tallest item (pants and suspenders) was 6 inches tall.

I Love how it turned out!! I'll try to post the patterns later!

Sunday, May 3, 2015

Carribean Pork Chops
Prep time:  10 mins Cook time:  15 mins Total time:  30 mins
Serves: 4 servings

4 pork chops, fat trimmed (1" thick chops, if thicker adjust cook time )
1 tbsp EVOO

Rub: 1/2 C. Dark Brown Sugar, 1 T kosher Salt, 1/2 t. red pepper flakes (less if you don't like spicy) 1/4 t. garlic powder, 1/4 t. paprika, 1/8 t. allspice, 1/4 t. cumin
(NOTE: for more flavor add more of each spice or of the ones you prefer, I kept it very mild because I was experimenting and hubby bought expensive chops!!)

1½ cups fresh tomatoes, diced (include liquid if cutting tomatoes produces a lot of liquid)
1 fresh mango peeled and diced medium
1 Med red onion, sliced


Coat each chop with rub on each side and set aside
Heat a large, heavy pan on high until warm.
Add oil and heat until shimmery (but NOT burning/smoking) about 20 seconds.
Brown pork chops on each side, about 1 minute each.
Reduce heat to medium, add onions.
Stir onions and flip pork chops after 2 minutes on each side.
Add tomatoes and mangoes.
Simmer until tomatoes are soft and sauce has set up- about 5-8 minutes.
Serve on a bed of rice or rice pilaf or brown rice or pasta.

Serving size: 1 pork chop + sauce

Adapted from another Favorite: Tuscan One pan Pork Chops!!