Tuesday, February 21, 2017

Margarita Pie

This easy recipe makes 2 pies.  Enjoy!

Margarita Pie

1 tub Cool Whip (8 oz)
1 can frozen limeade juice (6 oz - or you can use lemonade)
1 can sweeten condensed milk
2 graham cracker pie crusts

Thaw limeade slightly, but not completely - do not add water - mix with milk and Cool Whip.  Pour into pie crusts.  Chill in refrigerator (or freezer) until ready to serve.

Friday, February 17, 2017

Broccoli and Rice Bake



2 cups chopped broccoli
1 cup cooked rice
1 cup chopped onion
2 cups chopped celery
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup Velveeta cheese, cubed
2 cups cooked chicken, chopped or shredded
2 tablespoons butter
1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1/2 cup French's onions

Pre-heat oven to 350 degrees.  Saute vegetables until tender with 2 tablespoons of butter.  Combine soup, rice, spices, vegetables and cheese.  Pour into a casserole dish and bake for 45 minutes at 350 degrees. Top with onions and bake an additional 5-10 minutes or until browned on top.

Saturday, February 11, 2017

Chocolate Crunch


1 package chocolate almond bark
1 cup peanut butter chips
1 cup Spanish peanuts
2 cups Rice Krispies

Melt almond bark according to package directions.  Stir in peanut butter chips until melted.  Stir in peanuts and Rice Krispies until blended.  Drop by tablespoonfuls onto wax paper.  Let cool until firm and store in air-tight container.

Sunday, January 22, 2017

Turnip Soup

Turnip Soup

  • 10 turnips, peeled and diced
  • 2 onions., diced
  • 2 potatoes., diced
  • 1 small stick of celery, chopped
  • 1 pint milk.
  • 3 pints water.
  • 2 ounces butter.
  • 2 teaspoons salt.
  • 1 teaspoon black pepper
  • 1 tablespoon sour cream
Dissolve the butter in a large saucepan, place in the vegetables sliced, salt, peppercorns, and water, and boil gently for two hours. Strain, return to the saucepan, add milk, simmer a few minutes .  Stir in sour cream and serve.

Wednesday, December 7, 2016

Chewy Chocolate Oatmeal Cookies

Chewy Chocolate Oatmeal Cookies
1 cup butter, softened
1 and 1/2 cups granulated sugar
1 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 and 1/2 cups self-rising flour
1/2 cup Hershey's Special Dark Cocoa
3 cups old-fashioned oats
Pre-heat oven to 350 degrees. Beat butter and sugars in a large bowl until creamy. Blend in eggs and vanilla. Sift flour and cocoa together in a separate bowl to remove any lumps. Gradually add flour mixture and mix well. Stir in oats. Drop by rounded tablespoon onto greased cookie sheet. Bake 11 minutes. Allow to cool on cookie sheet 2-3 minutes. Then remove to a clean linen towel to cool completely. Be careful not to overcook the cookies as they will not look done when you pull them from the oven. This makes 4 dozen.

Sunday, November 13, 2016

Bowls - a Wish List

I have enough bowls. Unfortunately, I still want more bowls - almost bordering on an obsession. And, everywhere I look, there are new bowls with beautiful designs. Thought I'd share some of my favorite finds...and if someone wants to add them to their Christmas list...I've been extra good this year. Just saying...

Friday, July 1, 2016

Erin Potatoes


1 package Idahoan Mashed Potatoes Buttery Homestyle, 4 oz

2 cups water (for potatoes)

1 small green pepper, seeded and chopped

1 small onion, chopped

1 tablespoon butter

Prepare potatoes according to package directions, cover and set aside. In medium sauce pan, melt butter over medium high heat.  Add pepper and onions.  Cook until tender.  Add to potatoes, stir well and serve.