Wednesday, September 1, 2010

Peach Pie

Peach Pie

Pastry for 9 inch, 2 crust pie
5 cups sliced fresh peaches
1 teaspoon lemon juice
1 cup sugar
1/3 cup flour
1/4 teaspoon cinnamon
2 tablespoons sugar

Heat oven to 425 degrees. Prepare pastry, and place one crust into 9 inch pie plate.
Mix peaches and lemon juice.
Mix 1 cup sugar, flour and cinnamon; stir peaches into mix.
Turn into pastry lined pie plate. Cover with top crust, and place slits in crust.
Seal crusts and flute edges.
Brush water over top crust and sprinkle 2 tablespoons sugar over top.
Cover edge of pie with 2 inch aluminum foil to prevent excess browning.
Bake for 30 minutes, remove foil and bake for 15 more minutes or until crust is brown.

*I also freeze this pie filling. Make it as directed and put it in a freezer bag. When you are ready to make the pie, all you need is the crust. I thaw the filling, add about 2 tablespoons of flour right into the freezer bag, seal it and mix it in. Then pour it into the crust and finish as directed on recipe. It turns out great!

Sunday, August 8, 2010

Crescent Bars

These bars are one of the easiest recipes ever, and they are so good! I get asked for the recipe all the time!

Crescent Bars

2 cans crescent rolls (I use the recipe variation, without the perforations)
2 (8 oz) pkg cream cheese, softened
2/3 cup sugar
1 cup chocolate chips

Spread a pkg of crescent rolls in 9x13 pan, and press into corners.
Mix cream cheese and sugar; spread over crescents in pan.
Sprinkle chocolate chips over cream cheese.
Place remaining crescents between 2 sheets of wax paper and roll to fit pan. Place over chocolate chips.
Sprinkle sugar over top for a nice finish.
Bake at 350 for 15-20 minutes or until lightly browned.

Tuesday, July 20, 2010

We have a winner!

It's time to announce the winner of the $50 CSN giveaway. After removing a few duplicate entries I entered 1 - 29 in the random number generator.

The number that came up was #19 - Kim, from Just a Southern Girl!
Kim - send me your e-mail address so CSN can contact you about your gift certificate.
Thanks to all the rest of you who entered.

Tuesday, July 13, 2010


The wonderful people at CSN store have offered a giveaway to my readers!
CSN stores are a collection of over 200 online stores, where you can find anything from luggage to dining room sets, cookware to baby cribs. You name it - they have it!
Since most anyone who comes to this blog has an interest in cooking, I thought I would show you some things they have available for use in the kitchen.

Mixing bowls, in all colors and sizes...

Prex bakeware sets...

Roaster Ovens, and so much more.

Someone is going to win a $50 gift certificate that can be used in any of their stores! (It doesn't have to be kitchen or dining room related)
To enter, visit CSN stores and tell me what you might be interested in ordering if you win. You don't have to be specific, and you can change your mind.
I'm sorry, but you have to be from the USA or Canada to enter, as they only ship to those 2 countries.
This giveaway will be open through July 20, when I will draw a winner.

Tuesday, June 15, 2010

Fruit Slush

Fruit Slush
1 cup sugar
2 1/2 cup water
6 oz. frozen lemonade concentrate(thawed)
6 oz frozen orange juice concentrate
8 oz frozen strawberries (I used 12 ounces fresh)
16 oz crushed pineapple with juice
4 medium bananas
Cut fruit into small pieces.
Stir together water and sugar; then mix in juice concentrate.
Stir altogether and freeze.

Scoop into individual bowls and pour just a little bit of 7UP or Ginger Ale over the top.

*This is really refreshing on a hot day, and we all loved it!

Thursday, May 27, 2010

No Bake Cookies

These cookies are an old favorite. They are easy to make and so good!

No Bake Cookies

1/2 cup butter
1/2 cup cocoa
2 cups sugar
1/2 cup milk
1/2 cup peanut butter
3 1/2 cup oatmeal
1 teaspoon vanilla

Mix cocoa and sugar together. Stir in milk, and add butter. Heat in saucepan and bring to full boil. Add peanut butter and vanilla and stir in. Remove from heat, then add oatmeal.
Drop by tablespoon onto wax paper or cookie sheet. Let cool and enjoy!

Friday, May 7, 2010

Barbecue Beef

When I make a roast, I always buy a large one so I have leftovers. This recipe is one of my family's favorite ways to use them.

BBQ Beef
2 cups shredded, cooked beef

1 cup ketchup

1/2 cup vinegar

4 tablespoons chopped onion
2 tablespoons Worcestershire sauce

4 teaspoons packed brown sugar

1 teaspoon mustard
1 teaspoon garlic powder
Heat all ingredients, except beef to boiling over medium heat, stirring constantly. Reduce heat and simmer for 15 minutes. Stir roast into sauce and serve on buns.
*This can be made ahead and kept warm in the crockpot.

Friday, April 16, 2010

Beef and Potato Pie

Beef and Potato Pie

1 pound lean ground beef
2 carrots, cut into 1/4 inch cubes
1 med onion, cut into 1/4 inch cubes
2 stalks celery, cut into 1/4 inch cubes
1 large clove garlic, finely chopped
1 large potato, peeled and cut into 1/4 inch cubes
salt and pepper to taste
1/2 cup beef broth
8 ounces sharp cheddar cheese, shredded
2 refrigerated pie crusts

Preheat the oven to 375.
In a skillet, combine the beef, carrots, onion, celery, garlic, salt, pepper and potato and cook, breaking up the meat, over medium high heat until the beef is cooked through and some liquid has evaporated, about 15 minutes. Lower the heat to medium, add the broth and cook for 10 minutes. Let cool and add the cheese.
Place one crust in a pie plate and pour beef filling in. Cover pie with second crust, crimping edges to seal. Cut slits into top crust to vent.
Cover edges with foil and bake for 30 minutes. Remove foil and bake another 15 minutes.

I made this for the first time last week and we all liked it!

Wednesday, March 10, 2010

Flourless Chocolate Cake

Flourless Chocolate Cake (from Paula Deen)

12 oz. high quality dark or semi-sweet chocolate (You need to buy the good stuff for this - I used dark chocolate for mine)
2 sticks of butter
1 1/4 c. of sugar
6 eggs, separated

Preheat oven to 325 degrees. Place some parchment paper on the bottom of a springform pan so it hangs over. Close the latch to hold the paper in place and secure the sides. You'll also want to generously spray the paper/pan with some non-stick cooking spray. Separate 6 large eggs--yolks in a small bowl and egg whites in a mixing bowl. Set aside.

Combine Chocolate and 2 sticks of butter. Melt in the microwave at 30 second intervals, stirring in between until completely melted and smooth. Whisk in 1 1/4 cups sugar until combined. Then add the six egg yolks to the chocolate and sugar mixture, one at a time, whisking after each addition.

In the mixing bowl, beat the six egg whites on high with an electric mixer until stiff peaks form. Then, gently fold egg white mixture into the melted chocolate mixture until combined. Pour it in the prepared pan and bake for 1 hour at 325 degrees. It will rise pretty high in the oven, but when you take it out to cool, it will fall. And fall hard. Delicious! Let it cool one hour on the counter and then for at least four hours in the refrigerator before you release it from the springform pan.

If you like fudgy chocolate, you will love this one!

Wednesday, February 24, 2010

Thank You Squares

This is a recipe I got when I was in High School, so it has stood the test of time. A friend asked me to post this, so I don't have a picture, but these are quite pretty.

Thank You Squares
Cream until light and fluffy:
1 cup butter
1 1/2 cup sugar
4 eggs
Add to above and beat in:
1 teaspoon almond flavoring
2 cups flour
1/4 teaspoon baking powder

Pour into greased 15x10 pan. Cut into 24 squares before baking. Drop 1 tablespoon cherry pie filling in the center of each square. Bake for 30 minutes at 350 degrees. When cool sprinkle with powdered sugar.
These are liked by everyone in our house!

Thursday, February 4, 2010


1 pound lean ground beef
3 1/2 cups (14 ounces) shredded mozzarella cheese, divided
12 ounce can tomato paste
2 teaspoons Italian seasoning
2 (10-ounce) cans refrigerated pizza crust
Olive oil
6 ounce can Tomato Sauce
1 teaspoon Italian seasoning
Cook ground beef in a large skillet and drain.
Combine beef, 2 1/2 cups cheese, tomato paste and 2 teaspoons Italian seasoning.
Unroll each pizza crust, and cut each crust into thirds. Press each portion into a 6 inch circle. Spread about 3/4 cup of meat mixture evenly over half of each circle. Moisten edges with water; fold dough over, pressing or crimping edges to seal. Place on a lightly greased baking sheet, and cut slits in tops to allow steam to escape. Brush with olive oil.
Bake at 375° for 25 minutes or until golden. Mix tomato sauce and 1 teaspoon Italian seasoning, spread sauce in a thin layer over baked Calzones; sprinkle with remaining cheese. Place back into oven for 5 minutes or until cheese melts.
Note: Freeze baked calzones up to 1 month, if desired. Thaw in refrigerator overnight. Wrap calzones in aluminum foil, and bake at 300° for 1 hour or until thoroughly heated.
Yield: Makes 6 servings
*These were easy to make and we all enjoyed them!

Friday, January 8, 2010

Swiss Pepper Steak

This is a freezer recipe I tried out recently. It's something you can make ahead and freeze, to pull out when you need it. We enjoyed it!

Swiss Pepper Steak
2 lbs round steak, ½” thick cut
¼ cup flour
½ tsp salt
¼ tsp pepper
2 tbsp oil
½ cup green pepper, thinly sliced
1 ¼ cup onion, minced
1 16-oz can tomatoes
1 tsp salt
¼ tsp pepper
Cut steak into 8 individual pieces, using a fork to pierce each side of each piece. In a small bowl, combine flour, ½ tsp salt and ¼ tsp pepper. Top one side of the steak pieces with half this mixture, then use a meat mallet to pound the flour mixture into the steak. Flip the pieces over and repeat.
In large skillet, heat oil and brown meat for about 15 minutes, turning frequently. Reduce heat to a simmer, cover skillet and allow to simmer for 1 hour, adding small amounts of water as needed.
In a separate bowl, combine green pepper, onion, tomatoes, salt and ¼ tsp pepper, mixing well. Add to skillet, cover and simmer for an additional 15 minutes. Divide skillet contents in half (including tomato sauce mixture), and place in 8×8 freezer containers – foil is best so you can reheat right in container. Allow to cool, seal and label with cooking instructions.

On cooking day: Place thawed steak in 400 degree oven. Remove lid and bake for 30-40 minutes or until steak is tender. Serve with rice or noodles.

* I put mine in the crock pot on low for about 5 hours. It was nice and tender this way. I was afraid cooking it for such a short time in the oven would leave it tough.