Friday, January 12, 2018



  • 1 box of Yellow Cake Mix (I used the one on sale)
  • 1 stick margarine (I let it sit at room temp all morning to soften)
  • 14 ounce can mandarin oranges, drained, 1/2 cup juice saved
  • 4 eggs
  • 1 teaspoon vanilla extract
  • Topping:

  • 4-ounce box vanilla instant pudding
  • 20 ounce crushed pineapple, drained, save the juice
  • 1/2 cup powdered sugar
  • 4 ounces whipped topping (Cool Whip)
  • another can of mandarin oranges to garnish the cake, optional

How to Make It

  • Preheat oven to 350 degrees. For the cake, combine cake mix, margarine, 1/2 cup juice from the mandarin oranges, eggs, and vanilla. Beat for four minutes on medium-high. Add drained oranges and beat again until pieces are broken up and small. Pour batter into greased and floured 9 x 13 inch baking pan and bake for 25 to 30 minutes, or until golden brown and set. Remove from oven and cool completely. If desired, turn out cake onto a large platter.
  • Once cake is cool, blend juice from drained pineapples with the vanilla pudding mix. Add powdered sugar and mix, then mix in whipped topping. Stir in drained pineapple. Spread on cooled cake and refrigerate several hours.
  • To serve, cut cake into squares and top each square with a mandarin orange slice.
  • crock-pot-roast-with-pinto-beans


    • 2 lb. Pot Roast
    • 2 Cups dry raw pinto beans
    • 1 can of rotel or diced tomatoes
    • 1 onion diced
    • cumin (a dash or two)
    • 1 tsp garlic powder
    • 1 tsp chili powder
    • 1 cup water
    • Burritos-

    • large tortillas
    • shredded cheese
    • salsa
    • sour cream

    How to Make It

  • In a crock-pot put 2 cups of raw pinto beans on bottom, mix in a can of rotel, then season beans with cumin, garlic powder, a little chili powder, and minced onion. Place roast on top and season the roast again same way. Add water to cover beans and about have of roast. (May need to add water as cooking) turn crock to high and cook until roast falls apart and beans are done. About 4 hours on high. I then switch to warm/low so all spices can simmer!! Shred roast apart and fill in tortilla with some beans. Add fillings as desired and serve warm. Great with rice on the side. Great the next day even for breakfast with a fried egg on top and a little salsa with a tortilla to soak up the juices. Enjoy.
  • stuffed-mushroom-caps

    • 12 whole fresh mushrooms
    • 1 tablespoon olive oil
    • 1 tablespoon minced garlic
    • 1 (8 ounce) package cream cheese, softened
    • 1/4 cup grated Parmesan cheese
    • 1/4 teaspoon ground black pepper
    • 1/4 teaspoon onion powder
    • 1/4 teaspoon ground cayenne pepper

    How to Make It

  • Preheat oven to 350 degrees. Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
  • Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
  • When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
  • Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
  • Thursday, January 11, 2018

    Parmesan Garlic Roasted Potatoes

    • Potatoes Cut in to smaller size pieces (I use Russet Potatoes)
    • A few tablespoons of olive oil
    • 2-3 cloves garlic, minced
    • 1 to 2 Tablespoons fresh chopped parsley
    • Fresh grated Parmesan cheese
    • Salt and pepper, to taste

    How to Make It

  • Preheat oven to 450 °F.
  • Cut potatoes into cubes or wedges. Bring a pot of water to a boil.
  • Add the potatoes and cook for 3 to 6 minutes depending on size.
  • While potatoes are cooking put oil in cast iron skillet or other heavy
  • pan and heat in oven.
  • Drain the potatoes and place them back in the pot. Put the pot back
  • on the burner and shake to dry the potatoes and to rough up their
  • surface. This is what gives roasted potatoes that perfect crust.
  • Add the potatoes to the hot oil , toss to coat and roast turning once or twice.
  • When potatoes are almost tender sprinkle with fresh
  • garlic and Parmesan, salt and pepper and continue roasting until
  • potatoes are tender. Turn at least one more time for even browning.
  • Just before serving, toss with fresh chopped parsley.
  •

    homemade Cinnamon Bites

    • 1 roll of small canned biscuits
    • 1/4 cup sugar
    • 1 teaspoon cinnamon
    • 1/2 stick butter (1/4 cup)
    • Icing:
    • powdered sugar (maybe a 1/2 cup-ish?)
    • couple teaspoons milk (not sure how much, just add drops and mix until you get the consistency you want)
    • drop of vanilla

    How to Make It

  • Heat oven to 350 degrees
  • Put butter in a pie plate in the oven as it heats and remove when the butter is melted
  • Cut biscuits into quarters, covering bottom of pie plate, on top of melted butter (I use scissors)
  • Mix together sugar and cinnamon and sprinkle over top
  • Bake for 15 minutes
  • While baking, mix together icing ingredients
  • After removing from oven, drizzle immediately with icing, and serve
  •


    • 3 cup all purpose flour
    • 1 tsp baking powder
    • 1 tsp salt
    • 1/2 tsp baking soda
    • 1 cup butter
    • 2 cup sugar
    • 4 eggs
    • 1 cup buttermilk or cream
    • 2 tsp vanilla extract
    • Butter cream frosting, see below

    How to Make It

  • Preheat oven to 350 degrees F. Grease and flour 9x13 baking or bundt pan.
  • Sift together flour, baking powder, baking soda, and salt, set aside. Cream together butter, sugar; mix in eggs and vanilla. Blend in butter milk alternately with flour mixture into creamed mixture. Pour in prepared pan and bake for about an hour. Removed from oven…let cool.
  • Butter Cream Frosting

  • 1 cup butter, soft
  • 1/2 cup milk or cream
  • 2 tsp vanilla extract
  • 5 cups powdered sugar
  • Cream butter and vanilla until smooth. Add sugar, alternating with milk a little at a time; blend well until desired consistency.
  • Variation: Use ½ cup butter and ½ cup shortening in place of 1 cup of butter
  •


    • 2 1/2 lbs. of sweet potatoes, peeled, boiled and mashed
    • 1/4 C. butter, melted
    • 1/4 C. packed brown sugar
    • 1/4 C. white sugar
    • 1/4 tsp. cinnamon or nutmeg
    • 2 large eggs, beaten
    • 1/2 C. milk
    • mini marshmallows

    How to Make It

  • In a bowl, combine the mashed sweet potatoes, butter, both sugars, cinnamon or nutmeg, eggs and milk. Pour into a lightly buttered 9 x 13 casserole dish. Bake in a 350 degree oven for 15 minutes, remove and top with some marshmallows, don't go overboard like I often do, leave some room for them to puff up and expand. Return to the oven for an additional 15 minutes.
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