Peach Cobbler

  • 1 stick butter
  • 1 large can peaches, drained 
  • 1 cup self-rising flour
  • 1 cup sugar
  • 1 cup milk
  1. Melt the butter, and put in a square cake pan.
  2. Dump the peaches into the butter, and spread them out into a single layer. (You can use fresh peach slices instead, if you have them. Be sure to peel them first.)
  3. In a bowl, mix the self-rising flour, sugar and milk until smooth. Pour evenly over the peach slices.
  4. Bake in the oven at 350 for about an hour, or until the top is a light golden brown. This is a real forgiving recipe, so if you are in a hurry you can bake it at a higher temperature.


  • 6 potatoes, peeled and cut
  • 1 carrot, peeled and sliced
  • 1 onion, peeled, sliced, then cut in half
  • 1 lb hamburger or thinly sliced pork
  • 2 tbsp. oil
  • sugar, to taste
  • soy sauce, to taste
  • 1/2 to 1 cup water
  1. Brown meat.
  2. Put oil into frying pan. Fry vegetables until tender. Remove from frying pan and put into big pot with meat.
  3. Add sugar, soy sauce and water. Boil. Mix while cooking.
(Our Canto exchange students gave us this recipe.)

Ham and Cheese Rolls

  • 2 pkgs dinner rolls
  • 1/2 lb boiled deli ham, shaved
  • 1/4 lb Swiss cheese, shredded
  • 1 stick butter, softened
  • 1 heaping Tbs onion, finely chopped
  • 1 tsp dry mustard
  • 2 Tbs poppy seeds
  1. Slice rolls and put ham and cheese on bottom half.
  2. Mix together the butter, onion, dry mustard and poppy seeds. Spread inside of top half of rolls.
  3. Cover bottom with top, and bake at 350 degrees until done (approximately 10-15 minutes). Rolls should be slightly browned and cheese will be melted.
Best served warm.

(This is one of my favorite things to make for a potluck luncheon.)

15-Minute Creamy Fettuccini Alfredo

  • 1 (8-ounce) pkg Philadelphia Brand Cream Cheese, cubed
  • 3/4 cup (3 oz) Kraft 100% Grated Parmesan Cheese
  • 1/2 cup margarine
  • 1/2 cup milk
  • 8 oz fettuccini, cooked and drained
  1. In large saucepan, stir together cream cheese, Parmesan cheese, margarine and milk over low heat until smooth.
  2. Add fettuccini, toss lightly.
We like to add cubed ham and frozen peas to this recipe to make a more filling meal.

Simply Delicious Primavera

  • 1/4 cup butter or margarine
  • 1 envelope Lipton Vegetable Recipe Soup Mix
  • 1 1/2 tsp. all-purpose flour
  • 1 1/2 cups milk
  • 2 tablespoons grated Parmesan cheese
  • 8 ounces spaghetti, cooked and drained
  1. Blend vegetable recipe soup mix, flour, and milk.
  2. In medium saucepan, melt butter and stir in milk mixture.
  3. Bring just to the boiling point, then simmer, stirring occasionally, until sauce is thickened and vegetables are tender (about 10 minutes).
  4. Stir in cheese. Toss with spaghetti and sprinkle, if desired, with additional Parmesan cheese.

Mama Stamberg's Cranberry Relish

  • 2 cups whole raw cranberries, washed
  • 1 small onion
  • 3/4 cup sour cream
  • 1/2 cup sugar
  • 2 tablespoons horseradish from a jar (red is milder than white)
  1. Grind the raw berries and onion together. You want a chunky grind, not a puree.
  2. Add everything else and mix.
  3. Put in a plastic container and freeze.
  4. On Thanksgiving morning, move it from freezer to refrigerator to thaw. It should still have some little icy slivers left. The relish will be thick, creamy, and shocking pink.
(My friend Kathy Collister gave me this recipe that she found from Chef Coolio. It's especially good on next-day turkey sandwiches, and with roast beef.)

Foolproof Chocolate Fudge

  • 3 (6-ounce) packages semi-sweet chocolate chips
  • 1 (14-ounce) can sweetened condensed milk
  • dash salt
  • 1/2 to 1 cup chopped nuts
  • 1 1/2 teaspoons vanilla extract
  1. In a heavy saucepan, over low heat, melt chips with sweetened condensed milk.
  2. Remove from heat; stir in remaining ingredients.
  3. Spread evenly into wax paper-lined 8" or 9" square pan.
  4. Chill 2 hours or until firm.
  5. Turn fudge onto cutting board; peel off paper and cut into squares.
  6. Store loosely covered at room temperature.
(Makes about 2 pounds)

Rocky Road Fudge:
Omit 1 (6-ounce) package semi-sweet chocolate chips, salt, vanilla, and nuts. In saucepan, melt chips with sweetened condensed milk and 2 tablespoons margarine. In large bowl, combine 2 cups dry roasted peanuts and 1 (10 1/2-ounce) package miniature marshmallows. Pour chocolate mixture into peanut mixture; mix well. Spread into wax paper-lined 13" x 9" pan. Chill 2 hours.

White Cherry Fudge:
In heavy saucepan, over low heat, melt 1 1/2 pounds white confectioners' coating with sweetened condensed milk and salt. Remove from heat; stir in 1 cup chopped candied cherries and vanilla. Proceed as directed in original recipe.

Banana Bread

  • 3 ripe bananas (4 if small)
  • 1/4 cup melted butter
  • 1 cup sugar
  • 1 tsp. baking soda
  • 1 egg
  • 1 tsp. salt
  • 1 1/2 cup flour
  1. Mash bananas with fork.
  2. Stir in other ingredients.
  3. Pour in Teflon or buttered 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan
  4. Bake 1 hour in preheated 325 degree oven.

(Recipe is a family favorite. From April Neuhaus.)

Cream Filling

  • 2 tsp very hot water
  • 1/4 tsp salt
  • 1 (7 oz) jar marshmallow cream
  • 1/2 cup shortening
  • 1/3 cup powdered sugar
  • 1/2 tsp vanilla
  1. Dissolve the salt in the hot water and allow to cool.
  2. Whip the marshmallow cream, shortening, powdered sugar, and vanilla until it begins to get fluffy.
  3. Add the water and whip well.
Makes enough to fill 24 cupcakes.

I found this recipe on the Evil Shenanigans blog. It reminds me of the Hostess cupcakes I loved growing up.

Margarita Cupcakes

  • 3 cups all-purpose flour
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1 cup (w sticks) unsalted butter, at room temperature
  • 2 cups sugar
  • 4 large eggs, at room temperature
  • 3 limes, zested and juiced
  • 1/2 tsp. vanilla extract
  • 1 cup buttermilk
  1. Preheat the oven to 325˚ F. Line two cupcake pans with paper liners.
  2. In a medium bowl, combine the flour, baking powder and salt; stir with a fork to blend.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, 3-5 minutes.
  4. Blend in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.
  5. Beat in the lime zest, lime juice and vanilla.
  6. With the mixer on low speed, mix in the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients. Beat each addition just until incorporated.
  7. Divide the batter between the prepared cupcake liners, filling each about ¾ full.
  8. Bake 20-24 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
  10. Dip the tops of the cupcakes in tequila, then let dry before frosting.

  • 2 sticks butter (1 cup), softened
  • 5 cups powdered sugar
  • 4-6 Tbsp. Tequila
  • 4-6 tsp lime juice (fresh is best!)
  • green food coloring (just enough to make a hint of light green)
  1. Cream the butter and 1 cup of the sugar together.
  2. Beat in the tequila and lime juice.
  3. Add the rest of the sugar, a little at a time, until you reach the consistency you need to pipe the frosting.
  4. Add the food coloring (just a little!) and mix thoroughly.
Frost the cupcakes, topping with a little margarita salt. The salt really makes the cupcake flavor stand out.

(Recipe was adapted from Annie's Eats and Love Big, Bake Often.)

Pastry Cream Filling

  • 3 Tbsp. all-purpose flour
  • 1/8 tsp. salt
  • 6 Tbsp. sugar
  • 1 cup half & half (or 1/2 c. heavy whipping cream plus 1/2 c. whole milk)
  • 4 egg yolks
  • 1 tsp. pure vanilla extract
  1. In saucepan, blend all ingredients except vanilla. Cook on medium heat, stirring constantly until the mixture reaches the consistency of medium cream sauce. (Seriously, stir constantly. It lumps quickly if you don't keep stirring.)
  2. Remove from heat, add vanilla and cool quickly. To prevent a skin from forming, brush with melted butter.
  3. Stir before using.

Makes: About 1 1/3 cups of filling.

Chocolate Buttercream Frosting

  • 1/2 cup solid vegetable shortening
  • 1/2 cup butter, softened
  • 3/4 cup cocoa
  • 1 tsp. clear vanilla extract
  • 4 cups sifted confectioners' sugar (approximately 1 lb.)
  • 3 to 4 Tbsp. milk

Stiff Consistency (for decorating/piping):

  1. In large bowl, cream shortening and butter with electric mixer.
  2. Add cocoa and vanilla.
  3. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
  4. Add milk and beat at medium speed until light and fluffy.
Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using. Makes: About 3 cups of icing.

Chocolate Mocha Icing: Substitute cold brewed strong coffee for milk in Chocolate Buttercream recipe.

Darker Chocolate Icing: Add an additional 1/4 cup cocoa and 1 additional tablespoon milk to Chocolate Buttercream Icing.

For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.

(This recipe was originally from the Wilton Co.)

BBQ Sausage and Rice

  • 1 package sausage breakfast links (I prefer 2 pkgs)
  • half an onion, chopped
  • 1 can string beans, with 1 cup of the liquid
  • 1/2 cup ketchup
  • 1/4 cup brown sugar
  • 2 Tbsp. mustard
  • 1 Tbsp. hot sauce (we usually use Worcestershire sauce)
  • 2 beef bullion cubes
  • 3 cups cooked rice
  1. In a large pan, brown sausage links. Cut into bite-sized pieces and put aside.
  2. Saute chopped onion until tender.
  3. Mix all ingredients except rice, and let simmer about 10-15 minutes to blend the flavors.
  4. Add 3 cups cooked rice and heat through, stirring occasionally. (I think the original recipe was to heat it for 20 minutes, but we could never wait that long. Plus I would get distracted and let the rice burn on the bottom of the pan.)
This is a family favorite. I think the original recipe was on a box of Minute Rice. I've been making this recipe for years, so I've gotten into the habit of just doing it with "a little of that, a bit more of this" and I'm not sure on the exact measurements. If I find the original recipe, I'll fix this. Until then, just remember that these are approximations -- make it to taste.

Coconut Buttercream Frosting

  • 2 sticks of butter, softened
  • 4 cups of powdered sugar
  • 2 tbsps of coconut milk
  • 1 tsp of coconut extract
  • 1/4 cup flaked coconut (or to taste)
  1. Beat the butter.
  2. Add the powdered sugar one cup at a time
  3. Add the milk and the coconut extract. (Add a little more or less depending on your taste and piping consistency.
  4. Add coconut. Be careful not to add too much, and that you incorporate it evenly into the frosting. Otherwise it will clump and clog up your piping tip!

(I used this frosting with a basic chocolate cupcake that I had filled with a cream cheese filling. Yummy! Recipe was adapted from Galexi Cupcakes and Sweets.)