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Pound Cake

October 8, 2014

Pound Cake

Recipe from Grandma PeggyIMG_2542

Preheat oven to 375 degrees.

Grease a tube pan with Crisco.

Cream together:

  • 1 cup butter
  • 1 2/3 cups sugar
  • 1 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • Dash of salt


  • 5 eggs – add one at a time and beat 1 minute each
  • 2 cups sifted flour – add last a little bit at a time

Beat until smooth.IMG_2526

Bake at 375 degrees in prepared pan until batter starts to brown (about 1/2 hour).

Turn oven back to 350 degrees and bake until a toothpick comes out clean (about 1/2



Cake Icing

  • 4 cups powdered sugar
  • 6 Tbls. milk
  • 1 tsp. vanilla
  • 1/4 c butter (can double this and eliminate the Crisco if desired)
  • 2 Tbls. Crisco
  • Dash of salt

Mix til smooth. Ice Cake.

Turkey Meatballs

March 11, 2014

Recipe by: Martha Stewart Living



    • 2 pounds lean ground turkey
    • 1 cup panko (Japanese breadcrumbs)
    • 1/4 cup finely chopped carrots
    • 1/4 cup finely chopped zucchini
    • 1/4 cup finely chopped onion
    • 2 large eggs
    • 2 tablespoons Italian seasoning
    • 2 tablespoons olive oil
    • 1 tablespoon coarse sea salt
    • 3/4 cup homemade or store-bought low-sodium chicken broth


1. In a large bowl, mix turkey, panko, carrots, zucchini, onion, eggs, Italian Seasoning and salt until well combined, form into 1-inch balls.

2. Heat olive oil in large skillet over medium heat. Add meatballs and cook, turning, until browned, about 7 minutes.

3. Add 1/2 cup chicken broth; cover and reduce heat to low. cook until liquid is almost completely absorbed, about 7 minutes. Add remaining 1/4 cup broth and increase heat to medium; cook uncovered, until liquid is absorbed. Serve.


Corn Salad

February 6, 2014

Recipe by: Teda Carbone


    • 6 ears of corn
    • 2 cups halved cherry tomatoes
    • 1/2 cup thinly sliced red onion
    • 1 – 2 large avocado’s cut into 1/2 inch cubes
    • 1/3 cup chopped fresh basil leaves
    • 2 tbls Champagne Vinegar
    • 1 tsp Dijon Mustard
    • 1/4 cup extra virgin olive oil
    • 1/4 tsp kosher salt
    • 1/4 tsp freshly ground black pepper


1. In a large pot of boiling water, cook corn until warmed through, 3-5 minutes. Rinse with cold water until cool.

2. Combine tomatoes, onion, avocado and basil in a large bowl. In a small bowl, combine remaining ingredients to make the vinaigrette, whisking until blended.

3. Cut corn kernels off cobs and add to salad, then pour in vinaigrette and toss gently to combine.

This stuff is amazingly good. Perfect addition to a summer meal!


Asian Fusion Pizza

February 6, 2014

Recipe by: Moment JohnsonIMG_0669


    • 1 tbls Olive Oil
    • 1-2 tbls of sesame ginger marinade
    • 1 package FIRM tofu – diced
    • 1/4 cup cilantro – chopped
    • 1 onion – diced
    • 2 packages of mushrooms – diced
    • 3-4 romo tomatoes – diced
    • 2 avocados – sliced thinly
    • 1 package of mexican or cheddar shredded cheese
    • 2 pieces of naan bread


1. Dice and brown tofu in a pan with olive oil.

2. Once brown, add crushed garlic, cilantro and diced onion. Let simmer 5 minutes.

3. Add mushrooms last and the sesame ginger marinade, let brown some more and cook down until most of the liquid is gone.

4. Place naan bread on cookie sheet lined with tin foil. Layer Tofu/Mushroom/Onion mixture first on both pieces, then add chopped tomoatoes, sliced avocados and cover with cheese.

5. Bake in oven at 350 degrees until cheese on top is melted. (About 15-20 minutes).


Turtles (Candy)

February 6, 2014


  • 1/3 cup of margarine
  • 1 can of Eagle condensed milk
  • 1 bag of caramels (Kraft)
  • 1 lb of pecans
  • 1 pkg (12 oz.) of milk chocolate chips (Nestle’s)
  • 1 pkg (12 oz.) of semi sweet chocolate chips
  • 1/2 hunk of parrafin (3″x 1″ bar) maybe less


Heat margarine, milk and caramels in heavy pot (NOT stainless steel). TIP: A crock pot works well, although, it’s very slow.

Break up pecans and add to mixture.

Drop by teaspoon fulls on buttered wax paper.

NOTE: Caramel and pecan can harden overnight before dipping.

In a double broiler, heat chocolate and parafin wax until melted.

Dip caramels in chocolate and place back on wax paper.

When hard, store in refrigerator.

Makes a great Christmas treat!

Hershey Kiss Cookies

February 6, 2014


  • 2 2/3 cups of flour
  • 2 tsp of baking soda
  • 1 tsp of salt
  • 1 cup of butter (softened)
  • 2/3 cups of creamy peanut butter
  • 1 cup of sugar
  • 1 cup of brown sugar, firmly packed
  • 2 eggs
  • 2 tsp vanilla extract
  • Additional sugar
  • 5 dozen kisses, unwrapped


Preheat oven to 375 degrees.

In a large bowl, mix flour, salt, and baking soda. Add butter and peanut butter and mix until smooth. Add sugars and beat until light and fluffy. Add eggs and vanilla and mix until smooth.

Make balls out of level tablespoons of dough – add flour if needed. Roll in sugar.

Bake 2 inches apart on ungreased cookie sheet for 8 minutes.

Remove from oven and add 1 kiss to the center of each cookie. Return to the oven and bake for 2 more minutes.

Cool and enjoy!

Blueberry Pie

August 18, 2012

Courtesy of


  •  5 cups fresh blueberries
  • 1 tablespoon lemon juice
  • 1 (15 ounce) package refrigerated pie crusts
  • 1 cup sugar 1/2 cupall-purpose flour
  • 1/8 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons butter or 2 tablespoons margarine
  • 1 large egg, lightly beaten
  • 1 teaspoon sugar


SPRINKLE berries with lemon juice; set aside.

FIT half of pastry in a 9-inch pieplate according to package directions.

COMBINE 1 cup sugar and next 3 ingredients; add to berries, stirring well.

Pour into pastry shell, and dot with butter.

UNFOLD remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry.

Place pastry over filling; seal and crimp edges.

Cut slits in top of crust to allow steam to escape.

Brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar BAKE at 400° for 35 minutes or until golden.


Cover edges with aluminum foil to prevent overbrowning, if necessary.

Serve with vanilla ice cream, if desired.


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