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Chocolate Chip Cheesecake Cookie


Soft Sugar Cookies

Soft Sugar Cookies    

Best Broccoli Salad

Best Broccoli Salad      

Dinner Rolls

Dinner Rolls     

Slow Cooker Mashed Potatoes

Slow Cooker Mashed Potatoes      

Ghost S'mores Dip


Old Fashion Apple Crisp

Old Fashion Apple Crisp

6 Golden apples, peeled and chopped

2 Tbsp granulated sugar

1 ¾ tsp ground cinnamon

1 ½ tsp lemon juice

1 cup light brown sugar

¾ cup old fashion oats

¾ cup all-purpose flour

½ cup cold unsalted butter, diced into small cubes

Pinch of kosher salt


1. Preheat oven to 350F degrees. Butter an 8x8 baking dish, or spray with nonstick cooking spray. Set aside.

2. In a mixing bowl, add chopped apples, granulated sugar, ¾ tsp of the cinnamon and lemon juice. Stir to combine, then transfer to prepared baking dish.

3. In a separate mixing bowl, add topping ingredients (brown sugar, oats, flour, 1 tsp cinnamon, salt and diced cold butter). Use pastry cutter to cut the butter into the oat mixture using a slight downward twisting motion, until mixture resembled pea-sized crumbs. Alternatively, you can use two forks or even your hands to cut butter into the mixture.

4. Spread topping over apples in baking dish, and gently pat to even it out. Bake 40-50 minutes*, until golden brown and bubbly.

5. Serve warm and enjoy!


*All ovens bake differently, so yours make take a little less or a little more time to bake.

Pumpkin Bread


Chocolate Chip Cookie Dip

Chocolate Chip Cookie dip:

1 package (8 ounces) cream cheese,. softened
1/2 cup butter, softened
3/4 cup confectioner's sugar
2 tablespoons brown sugar
1 teaspoon vanilla extract
1 cup miniature semisweet chocolate chips
Graham cracker sticks

In a small bowl, beat cream cheese and butter until light and fluffy. Add the sugars and vanilla; beat until smooth. Stir in chocolate chips.
Serve with graham cracker sticks.

Chicken Soft Tacos

Recipe for Chicken Soft Tacos:

2 lbs. boneless, skinless chicken breasts (about 4)
1 cup chicken stock, low-sodium chicken broth, or water

Ingredients for assembling:
1 package of corn or flour tortillas
Sour Cream
Shredded cheese
Chopped tomatoes
Chopped avocados

Measuring cup
4-quart or larger slow cooker
Cutting board or large plate

Add the ingredients to the slow cooker.
Place the chicken and stock, broth, or water in a 4-quart or larger slow cooker.
Cook the chicken: Cover and cook until the chicken is tender and registers an internal temperature of 165 degrees, 4 to 5 hours on the LOW setting, or 2 to 3 hours on the HIGH setting.
Shred the chicken. Transfer the chicken to a clean cutting board or large plate. While the chicken is still warm, use 2 forks to shred the meat. If not using immediately, store the shredded chicken with some of the cooking with some of the cooking liquid to keep it moist. Now assemble for your meal.

Apple Dumplings

Apple Dumplings

Cowboy Stew

What better way to start off our Fall Series than Cowboy Stew.

1 can stewed tomatoes
1 can beans
2 potatoes (sliced in medium to thin slices)
1 can corn
1 can green beans
1 tsp chili powder
1 tsp sugar
Salt and pepper to taste
1 to 1 1/2lbs ground beef
1 medium onion chopped

Brown beef and onion. Drain.
Drain all cans except tomatoes and place in crockpot or Dutch oven.
Add chili powder, sugar and 3 cups of water.
Simmer on low heat for 2 to 3 hours. 

Crockpot Chicken & Dumplings

Crockpot Chicken and Dumplings

4 boneless, skinless chicken breasts
1 can chicken broth
2 cans cream of chicken
2 sliced carrots
1 sliced celery stalk
1/2 can peas
1/2 onion
crumbled bacon
garlic powder
salt and pepper
1 small can flaky biscuits

Place chicken breasts in bottom of crockpot.

Pour chicken broth and both cream of chickens on top.

Add in carrots, celery and onion.

Add in garlic powder, salt and pepper and parsley flakes over the top.

Cook on high for 3 hours.

Remove chicken and shred. Add the chicken back in with some crumbled bacon and the peas, stir together.

Break up the flaky biscuits, uncooked, and put in the crockpot. Break up each biscuit into about 3 parts and place them on top.

Remain cooking for another hour and a half or so on high or until done. Enjoy!


Get Going with Granola...

1 package dried cranberries
1 package dried cherries
1 tablespoon cinnamon
honey - 1 bear container
medium bag of raw sunflower seeds
medium bag of raw pumpkin seeds
tsp of salt
large baking pan

Lightly mix all ingredients on a large baking sheet and pour honey all over the ingredients, mixing to fully incorporate. Bake at 350 degrees for a total of 30 minutes. Every 10 minutes remove baking sheet from the oven and mix ingredients around on the baking sheet, then put back in the 350 degree oven to continue baking. Once cooked for a total of 30 minutes, take baking sheet out of the oven and let set and harden. Once the ingredients have hardened, you can break apart and store within an air-tight container. Serve on yogurt with fruit or eat on its own. Enjoy this tasty and very healthy snack!

Frosted Sandy Pecan

Frosted Pecan Sandies

Pecan Sandy:
2 sticks of Butter
2 sticks of Parkay
10 Tbsp. Confectioner's sugar
2 tsp. Vanilla
4 cups Flour
1 cup chopped Pecans (optional)

Chocolate Icing:
1 lb. Confectioners’ sugar
4 Tbsp. Cocoa
1/2 Stick Parkay
3 oz. Pkg. Cream Cheese, softened
1 tsp. Vanilla
Milk (as needed to thin to right consistency) - warmed in microwave to make the icing shiny.

Blend together well the first 4 ingredients - add the flour and pecans. This makes a thick, soft dough - roll into balls and flatten to about 3/8" thick with the heel of your hand. Place on cookie sheet and make small indentation in the center of each with your thumb or knuckle (to hold the icing)

Bake @ 275 degrees for 20 - 30 minutes. Do not brown tops, bottoms will be a very light brown. Let cool for 5 or 10 minutes on cookie sheet before removing to place on baking rack to finish cooling. When completely cool, put icing in center of each.

Ham and Swiss Sliders


3 tablespoons unsalted butter, at room temperature
2 tablespoons Dijon mustard
1 ½ tablespoons sweet pickle relish
Kosher salt and freshly ground pepper, to taste
1 (12 count) package King’s Hawaiian original Hawaiian Sweet Dinner Rolls, halved lengthwise
¾ pound thinly sliced smoked deli ham
8 slices swiss cheese
2 tablespoons unsalted butter, melted
1 teaspoon poppy seeds


Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

In a small bowl, combine butter, dijon and relish; season with salt and pepper, to taste. Spread mixture on top half of dinner rolls, set aside.

Place bottom half of rolls onto the prepared baking sheet. Top with ham, cheese and top of dinner rolls. Brush tops of dinner rolls with butter; sprinkle with poppy seeds.

Place into oven and bake until golden brown and toasted, about 15-18 minutes. Let stand 5 minutes.

Serve warm.  

Glazed Lemon Pound Cake Loaf


1/2 cup butter (at room temperature)
1 cup white sugar
3 large eggs (at room temperature)
2 Tbsp lemon zest (from about 1 large lemon)
1 Tbsp lemon juice
2 tsp table salt
1/4 tsp baking soda
1/4 tsp baking powder
1/3 cup sour cream (removed from fridge 15 minutes before using)

1/2 cup icing/confectioners' sugar
1 Tbsp lemon juice (plus more, as needed)


1. Preheat oven to 325 F. Spray an 8x4-inch loaf pan with baking spray and line with a piece of parchment paper that covers the bottom and long sides, with an inch or so extending past the top of the pan (these will be the "handles" to lift the loaf out of the pan).

2. In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment, cream the butter with the sugar at medium speed (about 4 or 5 on a KitchenAid mixer) until light colored and fluffy. (Don't skimp on the process. It should cream about 3 minutes). Add the eggs one at a time and beat in well after each addition, scraping down the sides of the bowl, as needed. Beat in the lemon zest, lemon juice and vanilla.

3. In a separate bowl, whisk together well the flour, salt, baking soda and baking powder. With mixer on low, add the flour mixture to the butter mixture alternating with the sour cream, starting with 1/3 of the flour, 1/2 of the sour cream, 1/3 of the flour, last of the sour cream, then finally the last of the flour.

4. Scrape into prepared 8x4-inch loaf pan and level batter. Bake in preheated oven for 55-60 minutes, or until a tester inserted in the center comes out clean.

5. Allow to cool in the pan for 15 minutes, then run a knife along the short ends and use the parchment paper edges to lift and remove from pan. Allow to cool on a cooling rack.

6. While loaf is still a little warm, prepare the glaze, adding enough lemon juice to make a pourable glaze. Place a baking tray under the cooling rack to catch any drips and spoon glaze slowly over top of loaf, allowing it to drip down the sides a bit. Cool completely, then slice and enjoy.

Tomato Salad


3 tablespoons white wine vinegar
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil 
6 ears fresh corn
2 cups red or orange grape tomatoes, halved
8 ounces fresh mozzarella, cut into small cubes
1 bunch scallions (white and green), thinly sliced
1 1/2 cups fresh basil leaves


Whisk together the vinegar, 2 teaspoons salt, and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella, and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir.