Monday, December 27, 2010


My mom would make these every Christmas growing up.

1 1/2 cups butter
1 8 oz package cream cheese
3 cups flour

  1. Cream the butter with the cream cheese. Mix in the flour.
  2. Let rest in the fridge for 30 minutes.
  3. Roll out to about 3 inch round biscuit cutter.
  4. Place in the middle 1 teaspoon jam.
  5. Fold in half and seal with a fork.
  6. Bake in a preheated oven at 375 for 10-15 minutes.
  7. Roll in cinnamon and sugar.

3 Cheese Brunch

This recipe came from my husband's Aunt Leanne. A yummy breakfast for any special occasion.

1 1/2 teaspoons baking powder
3/4 cup flour
9 eggs beaten
1 1/2 teaspoons salt
1 1/2 teaspoons sugar
1/8 teaspoon cayenne pepper
1 1/2 pounds Monterey Jack Cheese cubed
8 oz. cream cheese cubed
1 1/2 cup small curd cottage cheese
1 tablespoon butter
4 oz. can chopped green chillies drained

  1. The night before sift baking powder and flour together in a bowl.
  2.  In another medium bowl, mix the eggs, salt, sugar, and cayenne pepper. Refrigerated over night.
  3.  In a large bowl mix Monterey Jack cheese, cream cheese, cottage cheese and butter and refrigerate.
  4. In the morning, add dry ingredients to the egg mixture and mix it with the cheeses. Stir in the green chillies. 
  5. Bake in a greased 9x13 pan preheated to 350 for 45 minutes. Serve and enjoy.

Monday, December 20, 2010


I combined two recipes of Lasagna so you could say this is my own recipe. My family has always loved it. I hope you do too. 

12 ounces of choice of meat
1 cup of chopped onions
2 cloves of minced garlic
14 1/2 ounce can of chopped tomatoes
1 - 8 ounce can of tomato sauce
1 - 6 ounce can of tomato paste
2 teaspoons of dried basil
1 teaspoon of dried oregano
1 teaspoon of fennel (optional)
6 lasagna noodles
1 egg
2 cups of cottage cheese
1/4 cup of grated parmesan cheese
3 teaspoons of dried parsley (optional)
6 ounces of mozzarella shredded cheese
1/4 teaspoon of pepper

 1.  Sauce Directions.
  2.  In a medium saucepan, brown meat, onion, and garlic..
  3.  Drain the fat and stir in the tomatoes, tomato sauce, tomato paste, basil, oregano, fennel, and pepper.
  4.  Bring to a boil and reduce to a heat to simmer for 15 minutes and stir occasionally..
  5.  Cook noodles for 10 to 12 minutes.
  6.  Drain the water from the noodles and rinse with cold water.
  7.  For the filling, combine the egg, cottage cheese, parmesan cheese, and parsley.
  8.  Preheat oven 375 degrees.
  9.  Layer the noodles, filling, and sauce as desired.
  10.  Sprinkle the top layer with more parmesan cheese if desired.
  11.  Bake 30 to 35 minutes and let stand for ten minutes before serving.

Garden Vegetable Soup

Just to explain a little about this soup. It comes from the getting started Book from Weight Watcher. Yes I have lost many pounds incorporating this soup into my diet. It gives you 1-2 servings a vegetables, fills you up when eaten with a piece of toast toped with melted cheese and an apple. And if your going to a holiday party, this soup can tie you over so you don't over eat when it is  eaten before leaving. It is also easy to make. I hope you enjoy.

1/2 cup sliced carrots
1/4 cup diced onions
2 minced cloves
3 cups fat-free chicken broth
1 cup diced green cabbage
1 cup chopped spinach
1 tablespoon tomato paste
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1 cup chopped zucchini

  1. Spray a large saucepan with non stick cooking, heat. Saute' the carrots, onions, and garlic over low heat. until  softened, about 5 minutes.
  2. Add broth, cabbage, spinach, tomato paste basil, oregano, and salt. Reduce heat; simmer, covered, about 15 minutes.
  3. Stir in the zucchini and cook 3-4 minutes more. Serve hot. 

Wednesday, December 15, 2010

Berry Cheesecake Muffins

These muffins looked so good I just had to try them. They came from the Taste of home. Recipe by Jeanne Bilhimer, Midland, Michigan.

Berry Cheesecake Muffins Recipe


  • 1/3 cup butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1/3 cup 2% milk
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon

  • 2 packages (3 ounces each) cream cheese, softened
  • 1/3 cup sugar
  • 1 egg
  • 3/4 cup fresh raspberries
  • 3/4 cup fresh blueberries

  • 1/4 cup all-purpose flour
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon cold butter


  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk. Combine the flour, baking powder and cinnamon; gradually add to creamed mixture just until moistened. Fill greased or paper-lined muffin cups one-third full.
  • For filling, in a small bowl, beat the cream cheese, sugar and egg until smooth. Fold in the berries. Drop a rounded tablespoonful into the center of each muffin.
  • For topping, combine the flour, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter. (Muffin cups will be full.)
  • Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers. Yield: 21 muffins.

Monday, December 13, 2010


Pizza Crust

1 tablespoon Yeast
1 teaspoon salt
1/2 teaspoon sugar
1 cup warm almost hot water
2 1/2 cups flour

Pizza sauce

1 can tomato sauce
1 can tomato paste
spaghetti seasoning mix

Toppings options
sliced green pepper
onion sliced
Canadian bacon
olives sliced
mozzarella cheese
  1. For the Pizza crust, dissolve the yeast, salt, and sugar in the very warm water. Mix in the flour. Let it rise covered for 1 hour. 
  2. For the sauce, mix the tomato sauce, tomato paste and 1/2 of spaghetti mix.
  3. After the hour is up, roll pizza dough out on a large round or square baking sheet that has been sprayed with Pam.
  4. Pour the sauce evenly on top of the crust. Top with about 8 ounces cheese.
  5. Top with your choice of toppings. Spread with remaining 8 ounces cheese.
  6. Preheat oven to 425 degrees. Bake for about 12-15 minutes. Cool about 5 minutes. Cut serve and enjoy.
source: Vicki Bean

Thursday, December 9, 2010

Taco Macaroni Skillet

I found this recipe in a hand out I got shortly after my first baby was born. It has a nice spicy  flavor.

16 ounces of extra lean ground beef
1 package of taco seasoning mix
2 cups of water
1 1/2 cups of dried elbow macaroni
1 - 14 1/2 ounce can of diced tomatoes
2/3 cup of evaporated milk
1/4 cup of shredded cheddar cheese
1 can diced green chilies

  1. Brown beef in skillet, and drain grease.
  2. Stir in water, tomatoes, chillies, and seasoning mix.
  3. Bring to a boil and stir in the macaroni. 
  4. Reduce heat to low, cover, and stir occancially. 
  5. Simmer 14-16 minutes, or unitl pasta is tender.
  6. Stir in evaporated milk.
  7. Remove from heat and stir in the cheese right before serving.
Tip: For a different flavor, you can substitute the taco seasoning for spaghetti seasoning.

Monday, December 6, 2010

Funeral Potatoes

This recipe originated from my mom. I've always loved them. There great for a funeral, holiday get together or potluck. I love how creamy they taste. Hope you love them as much and I have over the years. 

6 medium baked potatoes
16 ounces sour cream
2 cans cream of mushroom soup
1 package ranch dressing mix
16 ounces either Velveeta cheese or regular cheddar cheese. 
  1. To bake the potatoes, wrap them in tin foil and poke holes in them with a fork. Preheat the oven to 400 degrees and bake them 1-1 1/2 hours. Let them cool. It is easier to do this step the night before and then put them in the fridge to cool.
  2. Peel the skin off of each potato and shred them into a 9x13 cake pan. 
  3. Mix in the sour cream, cream of mushroom soup, and ranch seasoning mix. 
  4. Shred the cheese and mix into the potatoes.
  5. Bake for 30 minutes at 375 degrees. Serve and enjoy.

Thursday, December 2, 2010

Easiest & Best Homemade Alfredo Sauce

This goes well on any kind of pasta. find it here
1/2 cup butter
1 package 8 oz cream cheese
1 cup half and half
1/3 cup Parmesan cheese
1 tablespoon garlic powder

  1. In a medium sauce pan melt butter.
  2. Once butter is almost melted, add the package of cream cheese.It's easiest to cut it up in 4 pieces so that it melts quicker. 
  3. Once butter and cream cheese are mixed well together, add the cup of half and half, Parmesan cheese, garlic powder, and then shake pepper on top. Stir all together until well mixed.
  4. Once it's mixed well and sauce like, take it off the burner and set aside so it can thicken up. Stir every few minutes. 
  5. Done pour over your favorite pasta. 

Ginger Cookies

This is one of my mom's recipes. I love them.

3/4 cup of softened butter
1/2 teaspoon cinnamon
1 cup of sugar
1 teaspoon of ginger
1/4 cup of molasses
1/2 teaspoon cloves
1 egg
1 teaspoon of baking soda
1/2 teaspoon of salt
2 cups of flour


  1. Preheat oven to 350 degrees.
  2. Mix together the sugar, butter, egg and molasses.
  3. In a separate bowl, mix the flour ginger, cloves baking soda cinnamon and salt. 
  4. Add the dry ingredients into the butter mixture.
  5. Shape dough into 1 inch balls and roll in a bowl of sugar. 
  6. Bake 8-10 minutes. Cool and serve. Makes about 3 1/2 dozen.

Sunday, November 28, 2010

Apple-Cranberry Toss

Apple-Cranberry Salad Toss recipe
I made this for a family gathering. It was well received. Adapted from here.

what you need

1 pkg. (10 oz.) torn mixed salad greens
2   apples, sliced
3/4 cup dried cranberries
3/4 cup  PLANTERS Walnut Halves, toasted
2 green onions, sliced
1/2 cup  KRAFT Light Raspberry Vinaigrette Dressing

make it

TOSS greens with fruit, nuts and onions.
ADD dressing just before serving; mix lightly.

Prepare using KRAFT Creamy Poppyseed Dressing

Thursday, November 25, 2010

Apple Butter Pumpkin Pie

Apple Butter Pumpkin Pie Recipe
I brought this pie down to have  as one of the many desserts during Thanksgiving. It was a big hit with many.
Find it here


  • 3 eggs
  • 1 cup canned pumpkin
  • 1 cup apple butter
  • 3/4 cup packed brown sugar
  • 1 can (5 ounces) evaporated milk
  • 1/3 cup milk
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon each ground ginger, cloves and nutmeg
  • 1 unbaked pastry shell (9 inches)
  • Whipped cream, optional


  • In a large bowl, combine the first seven ingredients. Whisk in salt and spices until well blended. Pour into pastry shell.
  • Bake at 400° for 50-55 minutes or until a knife inserted near the center comes out clean. Cover edges loosely with foil during the last 20 minutes if necessary. Cool on wire rack. Garnish with whipped cream if desired. Refrigerate leftovers. Yield: 6-8 servings.

      Wednesday, November 24, 2010

      Peanut Butter Pie Recipe

      Peanut Butter Pie Recipe
      Any peanut butter lover will like this pie from taste of home


      • 3/4 cup peanut butter
      • 4 ounces cream cheese, softened
      • 1 cup confectioners' sugar
      • 1 carton (8 ounces) frozen whipped topping, thawed
      • 1 graham cracker crust (9 inches)

      • Salted chopped peanuts


      In a large bowl, beat the peanut butter, cream cheese and confectioners' sugar until smooth. Fold in whipped topping; pour into prepared crust. Sprinkle with nuts. Chill until serving. Refrigerate leftovers. Yield: 8 servings.
      Tip: You can also use my Never fail Pie crust for this pie. 

      Never Fail Pie Crust

      This is the pie dough recipe my Grandma Robbins used. the best pie dough I've ever tried or tasted. 


      6 cups flour
      2 tablespoons sugar
      2 teaspoons salt
      3 cups shortening
      1 egg
      1 tablespoon vinegar


      1. Sift flour sugar and salt in a bowl. 
      2.   Add salt, mix well, and add shortening.
      3.  Use pastry blender or rub mixture between fingers until the size of peas.
      4.  Drop egg into clean measure cup.
      5.  Add vinegar to the egg and fill the cup up with water to the top.
      6. Add mixture to the flour a little at a time.
      7. Make four 8-inch double crust pies.
      8.  You can spread each ball into pie plate or store them in the freezer for later use.
      9. When using and baking one crusted pie, roll out on a floured counter top lined with wax paper until about as wide as the pie plate. Fold the rolled out pie dough in half placing a piece of wax paper in the center. Transfer onto the pie plate. Flute with fingers. Bake in an over preheated to 375 degrees for about 15 minutes. Coll then fill with desired pie filling, such as chocolate silk or lemon. 

      Tuesday, November 23, 2010

      Chocolate Chip cookies

      My cousin Dawnielle Robbins Larsen invited my family over for dinner. For dessert she served these cookies. They are the best chocolate chip cookies I had ever had. So of course I had to get the recipe.

      1/2 cup shortening
      1/2 butter
      1 cup brown sugar
      1/2 cup white sugar
      1/2 teaspoon baking soda
      1/2 teaspoon salt
      2 eggs
      1 teaspoon vanilla
      2 1/2 cups flour
      12 oz chocolate chips
      3/4 cup chopped nuts


      PREHEAT oven to 375° F.

      COMBINE flour,  baking soda and salt in a small bowl. Beat butter, shortening,  brown sugar, granulated sugar and vanilla extract in a large mixing bowl until creamy. Beat in eggs for about 2 minutes or until light and fluffy. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. 

      BAKE for 8 to 10 minutes or until cookies are puffed. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

      Tips: I often bake 1 dozen and freeze the remaining cookies dough balls to be enjoyed at a later day. 

      Sunday, November 21, 2010

      Sloppy Jose

      This is my version of my Mom's sloppy Jose. Absolute favorite.
      2 pounds ground beef
      1 can tomato soup
      1/3 cup ketchup
      1/3 brown sugar
      1-2 tablespoons mustard

      1. Brown the ground beef in a skillet. Drain the grease. Sprinkle with garlic salt to taste.  
      2. Stir in the tomato soup, brown sugar, ketchup, and mustard.
      3. Heat threw. Serve on hamburger buns with cheese sliced on top. 

      Thursday, November 18, 2010

      Hamburger Casserole

      Hamburger Casserole Recipe
      This was such a comfort food. Especially on a cold winter day. Thanks taste of home


      • 2 pounds lean ground beef (90% lean)
      • 4 pounds potatoes, peeled and sliced 1/4 inch thick
      • 1 large onion, sliced
      • 1 teaspoon salt, optional
      • 1/2 teaspoon pepper
      • 1 teaspoon beef bouillon granules
      • 1 cup boiling water
      • 1 can (28 ounces) diced tomatoes, undrained
      • Minced fresh parsley, optional
      • Directions
      In a Dutch oven, layer half of the meat, potatoes and onion. Sprinkle with half of the salt if desired and pepper. Repeat layers. Dissolve bouillon in water; pour over all. Top with tomatoes. Cover and cook over medium heat for 45-50 minutes or until potatoes are tender. Garnish with parsley if desired. Yield: 10 servings.

        Wednesday, November 17, 2010

        BBQ Sauce

        I have been making BBQ sauce with this recipe for the past five years. It is so easy. Most of the time I have all the ingredients.

        1 medium onion, chopped(optional)
        2 tablespoons butter
        2 tablespoons vinegar
        2 tablespoons brown sugar
        1 cup ketchup
        3 tablespoons Worcestershire sauce
        1 teaspoon mustard
        1 1/2 teaspoon chili powder

        In a medium saucepan saute onion in the butter. Then stir in vinegar, brown sugar, ketchup, Worcestershire sauce, mustard, and chili powder. Cook 10-15 minutes. Serve over chicken nuggets, hamburgers, or BBQ chicken.
        source: Dana's Cookbook pg. 178.

        Chicken and Rice

        This recipe has very little prep time. I love that I can just pop it in the oven and in 1 hour dinner is ready.

        1 1/2 cups of quick cooking brown rice
        3/4 cup of shredded cheese
        3 cups of water
        4 to 6 chicken breasts (depending on the size of the chicken breast)
        2 cans of cream of chicken soup


        1. Preheat oven to 350 degrees.
        2. Spread the rice and cheese over the bottom of a 9x13 inch baking pan that has been sprayed with nonstick spray.
        3. Sprinkle lightly with salt.
        4. Heat the water and pour over the rice.
        5. Place chicken pieces over the rice.
        6. In a separate bowl, mix the cream of chicken soup and dry onion soup mix.
        7. Spread the mixture over the chicken in the pan.
        8. Cover with tin foil and bake for one hour and serve.
        source: Dana Thornock's Lean and Free 2000 Plus Cookbook pg. 179 

          Tater Tot Casserole

          I tried this recipe which was on our friends blog site. It soon became a favorite with our kids. Thanks Aaron and Heather Haws.

          1  pound ground beef
          1 can (14.5 oz) green beans, drained
          1 packet onion soup mix
          1 can (10.5 oz) cream of mushroom soup
          1 cup grated cheese
          Seasoned Salt
          Tater Tots

          Preheat oven to 425 degrees. Brown ground beef with seasoned salt. Drain off any excess grease. Add green beans, onion soup mix, and cream of mushroom soup to meat. Mix well. Place in a 8x8 baking dish. Place Tater tots on top of casserole. Top with cheese. Bake for 20-30 minutes.

          Tip: For a creamier sauce add additional cream of mushroom soup.

          Sunday, November 14, 2010

          Caramel Popcorn

          I got this recipe from one of my cousins, Jenni King. Her friend  Carries Yost shared it with her and I asked if I could post it here. It looked so easy, I just had to try it. It is so yummy. 

           1/2 cup  Butter
           1 cup Brown Sugar
           1 cup corn syrup.
          1 teaspoon vanilla
          1 teaspoon baking soda

          1. In a saucepan boil the butter, corn syrup, and brown sugar for 1 minute. 
          2. Quickly add the  vanilla, and  baking soda and remove from heat. 
          3. Pour over 2 pouches of microwaved  popcorn. Enjoy.

          Zesty Marinated Chicken

          A different twist on chicken. I loved the different flavors blended together. Kraft foods is a great site for recipes.

                       Zesty Marinated Chicken recipe
          1/2 cup Italian dressing
          4 small boneless skinless chicken breasts
          1/4 cup Parmesan cheese
          1 cup sliced fresh mushrooms
          2 tablespoons chopped fresh basil
          1/4 of a cup shredded Cheddar cheese

          • Heat oven to 350 degrees.
          • Pour dressing over chicken in a shallow dish; turn to evenly coat chicken. Refrigerate 1 hour to marinate. 
          • Remove chicken from marinade, discard marinade. Place grated Parmesan topping in a shallow  dish. Add Chicken; turn to evenly coat both sides of breast. Place in single layer in a shallow pan sprayed with cooking spray.
          • Bake 30 minutes. Meanwhile, cook mushrooms in skillet sprayed with cooking spray on high heat until mushrooms are tender, stirring frequently. Stir in basil.
          • Top Chicken with mushrooms and shredded cheese; bake 5 minutes, or until cheese is melted.

          Thursday, November 11, 2010

          Double-Chocolate Dream Cookies

           These cookies satisfy any chocolate lovers craving. I do prefer milk chocolate chips over semi-sweet but either one will do. It does depend on your own personal taste. Either way, they are yummy! You can find them here
          Double-Chocolate Dream Cookies


          • 2 1/4 cups all-purpose flour
          • 1/2 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
          • 1 teaspoon baking soda
          • 1/2 teaspoon salt
          • 1 cup (2 sticks) butter 
          • 1 cup packed brown sugar
          • 3/4 cup granulated sugar
          • 1 teaspoon vanilla extract
          • 2 large eggs
          • 2 cups (12-oz pkg) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
          • Directions

            PREHEAT oven to 375° F.

            COMBINE flour, cocoa, baking soda and salt in a small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in a large mixing bowl until creamy. Beat in eggs for about 2 minutes or until light and fluffy. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets. Makes about 4 1/2 dozen cookies.

            BAKE for 8 to 10 minutes or until cookies are puffed. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
            Tips: I often bake 1 dozen and freeze the remaining cookie dough balls to be enjoyed at a later day.