December 28, 2015

Very Merry Minty Milkshake

  • 1 cup Peppermint Ice Cream
  • 1/2 cup milk
  • 1/4 cup crushed Old-Fashioned Peppermint Sticks
  • 1 whole Old-Fashioned Peppermint Stick, for garnish


Scoop ice cream into blender. Add milk and crushed peppermint sticks and blend until smooth. Serve with a whole peppermint stick for garnish.

December 27, 2015

Quick Strawberry Salad

16 oz thawed Cool Whip
6oz box strawberry jello
22 oz small curd cottage cheese
1 cup fresh or frozen (drained) sliced strawberries
1/2 cup chopped nuts (optional)
Mix together the jello powder and cottage cheese. Fold in cool whip. Add fruit and nuts. Ready to serve immediately or store in the refrigerator. This is delicious and no one will ever guess cottage cheese is one of the ingredients.

December 26, 2015

Tyler Florence Guacamole

5 ripe Hass avocados
juice of 2 limes
1/2 small white onion, finely chopped
1 Serrano chile, ribbed, seeded and finely chopped
1/2 bunch of cilantro, finely chopped
Kosher salt
freshly ground black pepper
1 radish, thinly shaved

Slice the avocados all the way around from top to bottom and twist the halves to separate them.  Carefully tap the pit with a sharp knife, twist, and it will come right out.  Scoop the avocado flesh into a large bowl.  Add some of the lime juice as you go, to prevent the avocados from browning.

Add the remaining lime juice, onion, Serrano chile, cilantro, a pinch of Kosher salt and some freshly ground black pepper.  Use a fork to mash the mixture, leaving some chunks of avocado for texture.  Transfer to a bowl for serving and  garnish with the radish shavings.  Makes about 4 cups, depending on the avocados.  

Jenn's Notes: I used less onion and I used a yellow instead of a white onion.  I used a small jalapeno instead of a Serrano.  This is simple and delicious.  When refrigerating leftover guacamole, press a piece of plastic wrap directly onto the surface and that will help keep it from turning brown.   

December 24, 2015

Church window cookies


1/2 cup (1 stick) butter or margarine
1 package (6 ounce) chocolate chips
1/2 cup nuts, chopped
1 package mini colored marshmallows
flaked coconut


  1. Melt butter and chocolate chips together. Cool.
  2. Add nuts and marshmallows. Stir until all covered.
  3. Divide mixture into three parts.
  4. Place flaked coconut on a sheet of waxed paper.
  5. Spread chocolate over coconut.
  6. Form in a large roll.
  7. Continue with other two parts.
  8. Chill in refrigerator or freezer overnight.
  9. Unwrap, slice and enjoy!

December 23, 2015

Lisa Bryant's Hot cranberry tea

46 ounces cranberry juice cocktail 
12  ounces frozen orange juice concentrate 
6  ounces frozen lemonade concentrate 
3/4 cup red hots candy 
3 quarts water 
6 whole cloves 

Heat all ingredients to a boil in a large pan.  
Simmer 15 to 30 minutes. 
Tip: Dissolve red hots in 1 quart water to prevent sticking – then add the other ingredients.

 A favorite Christmas memory is Lisa Bryant inviting all the Women's ministry Bible study coaches to her home and serving us this amazing hot tea.  We would share special moments from the year and pray over upcoming studies and our leaders. Thank you Lisa for the many special memories.

November 18, 2015

One Bowl Apple Cake

One Bowl Apple Cake
One Bowl Apple Cake
2 eggs
1 ¾ cups sugar
2 heaping teaspoons cinnamon
1/2 cup oil
6 medium Gala or Fuji or Honey Crisp apples
2 cups flour
2 teaspoons baking powder
Preheat oven to 350°. In a large bowl, mix the eggs, sugar, cinnamon and oil. Peel and slice the apples and add to mixture in bowl (coating as you go to keep apples from turning brown.) Mix together the baking powder and flour and add to the ingredients in the bowl. Mix well (best with a fork) until all of the flour is absorbed by the wet ingredients. Pour mixture into a greased one 9x13 or two 9″ round pans. Bake for approximately 55 minutes.
 From Susan Fowler

October 30, 2015

Pillsbury Peanut Butter Pumpkins

Makes: About 40 small pumpkins

1 bag (10 oz) peanut butter chips
1 can (16 oz) vanilla spreadable frosting
1/4 teaspoon orange paste or gel icing color (not liquid)
pretzel twists or thin pretzel sticks, broken into short stems
Line cookie sheet with waxed paper. In 2-quart saucepan, melt peanut butter chips over low heat, stirring constantly, until smooth. Remove from heat. Stir in frosting and icing color until well blended. Refrigerate until cool enough to handle, about 1 hour.
Shape mixture into 1 1/4-inch balls; flatten slightly. Use edge of rubber spatula to make grooves in each ball to resemble pumpkin. Press 1 pretzel piece into top of each for stem; place on cookie sheet. Refrigerate at least 1 hour before serving. Store in covered container in refrigerator.
Source: Pillsbury Halloween, October 2005

June 24, 2015

Mom's cole slaw

2 pounds cabbage
4 carrots
1/2 c mayonnaise
Black pepper to taste
1/4 c mustard
2 t apple cider vinegar
1 c sugar

Quarter and core the cabbage
Peel carrots
Place in food processor
Pulse to chop

Prepare dressing
Whisk together
Black pepper
Add to chopped cabbage and carrots
Refrigerate 2 hours before serving

June 22, 2015

Strawberry short cake

Angel food cake
1 large box instant vanilla pudding
1 large box strawberry jello
1 pint strawberries sliced

Mix pudding per instructions on box let set up
Mix strawberry jello with 1 c hot water and strawberries place in refrig to let set up slightly

Break angel food cake into small pieces and place 1/2 in a trifle bowl
Pour 1/2 pudding mixture on top
Pour 1/2 strawberry mixture on top

Add 2nd half of angel food cake
Add Pudding
Add Strawberry mixture

Refrigerate at least 2 hours before serving

June 21, 2015

Pineapple cheese ball

2 8oz cream cheese
1/4 green pepper chopped
2 T chopped onion
1 T salt
1 can crushed drained pineapple
1 c chopped pecans

Mix all but pecans and form into a large ball
Roll in Pecans

Can be frozen

Cherry Yum Yum

1 stick butter
2 1/2 c graham cracker crumbs
2 cans cherry pie filling
8 oz cream cheese
2  pkg (1 box) dream whip topping
1 c sugar
1 c milk

Melt butter and add to graham cracker crumbs
Press into 9 x 13 pan for crust

Mix cream cheese and sugar.
Add milk and both packages of dream whip
Whip for approx 5 minutes until it thickens
Pour cherries over graham cracker crust
Top with whipped mixture
Sprinkle the top with graham cracker crumbs


May 5, 2015

Crock pot creamy banana french toast


10 mins
4 hours
4 hours 10 mins

Full of amazing flavors, this French Toast is loaded with bananas and it's baked in the Crock Pot.
Author: Katerina Petrovska
Recipe type: Breakfast
Cuisine: French
Serves: Serves 4 to 6
  • 1 (10-inch) French baguette, cut into 1-inch slices
  • 4-ounces cream cheese, room temperature
  • 3 to 4 bananas, sliced into rounds
  • 2 tablespoons light brown sugar
  • ½ cup chopped walnuts or pecans
  • 3 eggs
  • ¼ cup skim milk
  • ⅓ cup honey
  • 1 teaspoon ground cinnamon
  • pinch of nutmeg
  • ½ tablespoon pure vanilla extract
  • 2 tablespoons butter cut into thin slices
  • Honey, optional

  1. Lightly grease a 6.5-quart (or larger) crock pot with cooking spray.
  2. Spread cream cheese on both sides of all bread slices and arrange slices in a single layer on the bottom of the crock pot.
  3. Layer banana slices over the bread slices. and sprinkle with brown sugar and nuts.
  4. Arrange butter slices over the top and set aside.
  5. In a mixing bowl, lightly beat eggs using a whisk or egg beaters.
  6. Add milk, honey, cinnamon , nutmeg and vanilla extract; whisk until thoroughly combined.
  7. Pour egg mixture over bread.
  8. The liquid should not cover the bread slices, but it should come up about three-quarters of the way up. If it's less than that, add more liquid.
  9. Cook on LOW for 3 to 4 hours or on HIGH for 2 to 2.5 hours.
  10. Remove lid and, if not using immediately, set the dial to "warm".
  11. Transfer to plates, drizzle with honey and serve.

Serving size: 171 grams (6 ounces) Calories: 388 Fat: 19.7 Carbohydrates: 42.6

May 4, 2015

Betty Corcker 2 ingredient soda pop cupcakes


box Betty Crocker™ SuperMoist™ white cake mix
can (12 oz) carbonated beverage of choice (best with a fruit flavored soda


  • Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • In large bowl, beat dry cake mix and carbonated beverage with electric mixer on low speed 1 minute, then on medium speed 2 minutes, scraping side of bowl. Divide batter among cups.
  • Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove to cooling rack to cool completely, about 1 hour. If desired, frost with Betty Crocker™ frosting.

April 6, 2015

Crockpot bbq

Recipe type: Crockpot
Prep time:  
Cook time:  
Total time:  
Serves: 10-12
  • 3-4 lb boston butt pork
  • ½ cup water
  • salt and pepper
  • 1½ cup BBQ Sauce
  1. Season your pork all over with salt and pepper (use as much or as little as you desire).
  2. Place pork in crockpot and add ½ cup water.
  3. Place lid on slow cooker and set to low.
  4. Let cook for 20 hours (I put mine in the crockpot around 8pm).
  5. Remove pork from crockpot to a large plate.
  6. Reserve juice from crockpot in a bowl.
  7. Shred pork and place back in the crockpot.
  8. Mix BBQ sauce and ½ cup of juice; pour over shredded pork and mix (add more BBQ sauce and juice if not enough).
  9. Place lid back on and cook on low for another hour.
  10. Stir and serve on buns with additional BBQ sauce if desired.

April 5, 2015

Easy fruit salad

Recipe type: dessert
Prep time:  
Total time:  
Serves: 12-24
  • 6 cups of cut-up fruit (assortment of what you like) or fruit platter
  • 1 box of vanilla pudding mix (size 5.7oz)
  • 1 cup pineapple juice
  1. Place cut up fruit in a large bowl.
  2. Sprinkle pudding mix over the top of the fruit.
  3. Pour pineapple juice over the top.
  4. Gently toss everything together until combined (the mixture will be gritty).
  5. Cover the bowl with a lid or saran wrap and place in the fridge.
  6. Let the fruit salad sit in the fridge for at least 30 minutes or longer (overnight is best).
  7. After 30 minutes stir fruit salad and serve or cover up and place in fridge until ready to serve.
You can make this fruit salad the day before and keep cold in the fridge until ready to serve!

Graduation Caps

Recipe type: Dessert
  • 24 miniature peanut butter cups
  • 1 tube (6 ounces) decorating frosting in color of your choice
  • 24 After Eight thin mints
  • 24 milk chocolate M&M's in color of your choice or 24 semisweet chocolate chips
  1. Remove paper liners from peanut butter cups; place upside down on waxed paper. Place a small amount of frosting on each peanut butter cup; center a mint on each. Using frosting, make a loop for each cap's tassel. Place an M&M on top of each loop. Yield: 2 dozen.

March 29, 2015

Carrot Cookies with Orange cream frosting

1 c. unsalted butter, softened
1 c. sugar
1 egg
*1 c. Beech-Nut baby food carrots (about 2 1/2 4.25 oz. jars)
1 tsp. vanilla
1/4 tsp. almond extract
2 1/4 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt 

*I used Beech-Nut Just Carrots.  This brand does not add water to the carrots.  If you can't find this brand, then try cooking fresh carrots and mashing them. 

Orange Cream Cheese Icing
1/2 c. unsalted butter, room temperature
4 oz. cream cheese, room temperature
grated zest of 1 orange 
1/2 tsp. vanilla
pinch of salt
3 1/2 c. powdered sugar
1-3 Tbl. fresh orange juice

Cream together butter and sugar until light and fluffy.  Mix in the egg and then the carrots, vanilla and almond extract.  Add the flour, baking powder and salt and mix until just combined.  Cover bowl with plastic wrap and refrigerate for at least 30 minutes.  When chilling time is over, drop spoonfuls of dough onto a lightly greased cookie sheet, about 3/4 - 1 Tablespoon dough per cookie.  Bake at 350 degrees for 10 minutes.  Remove to a wire rack and cook completely.  Top with frosting.      

Orange Cream Cheese Icing:  Cream together butter, cream cheese, orange zest, vanilla and a pinch of salt.  Add one cup of powdered sugar and mix until combined.  Add remaining powdered sugar, adding orange juice as you go to reach desired creamy frosting consistency.

March 28, 2015

Frozen fruit cream

4 Ingredient Ice Cream
• 2 bananas, cut into 1-inch slices(frozen)
• ½ cup frozen strawberries, sliced
• 2 Tbsp Almond Milk
• ½ tsp vanilla
1. Place banana slices on a plate, separating each slice. Place slices in freezer for 2 hours (overnight is best!).
2. Remove strawberries and bananas from freezer and place in food processor, blend until they are the consistency of soft serve ice cream.
3. Add almond milk(more or less for desired texture)and vanilla and blend until smooth and well-mixed.
4. Transfer ice cream to a freezer container and freeze until solid.(dont have to wait if fruit is frozen, it is like soft serve ice cream)
5. Scoop with ice cream scoop and serve.
You can really use any frozen fruit to make this

March 22, 2015

Key Lime Poundcake w Key Lime icing

  •  4 sticks butter, that’s 1 pound, room temperature
  • 3 cups sugar
  • 6 large eggs, room temperature
  • 4 cups all-purpose flour
  • 1/2 cup fresh key lime juice
  • 1/4 cup evaporated milk, (I always keep a good number of those small, 5 ounce cans in my pantry.)
  • 4 teaspoons key lime zest, minced
  • 1 teaspoon vanilla
  1. Preheat oven to 300°.  Cover inside of 10 inch tube pan with non-stick spray.  My pan is 10  1/2″ and it’s just fine.  Set aside.
  2. Using a stand-up mixer or electric hand-held, beat the butter well until light in color and fluffy.  Add the sugar and again beat well for at least 5 minutes.  I use a stand up mixer and beat the mixture 10-15 minutes.  I don’t like a “grainy” cake.
  3. One at a time add the eggs and beat only until the yellow disappears.
  4. Now mixing by hand, gradually flour to the butter-egg mixture alternating with the key lime juice and milk.  Begin and end with flour.  Beat well but just enough to incorporate all ingredients.  You don’t want a tough pound cake!
  5. Pour evenly into the tube pan and tap pan on the counter to loosen any air bubbles.
  6. Bake for 1 hour and 45 minutes or until cake tester comes out clean.
  7. Cool on a cooling rack for 15-20 minutes in the pan then transfer from pan to cooling rack and allow to cool another hour or until completely cool.
The cake is far better the following day or 2 days later.
Key Lime Cream Cheese Icing
  • 8 ounces cream cheese, room temperature
  • 3-4 tablespoons butter, room temperature
  • 4 cups confectioner’s sugar
  • 1/4 cup freshly squeezed key lime juice
  • 2-3 teaspoons key lime zest
  • 1 teaspoon vanilla extract
  1. Using a hand mixer beat cream cheese and butter in a large bowl until well mixed.
  2. Add confectioner’s sugar and beat well until completely smooth and fluffy.
  3. Add key lime juice, zest and vanilla and mix until all ingredients are incorporated.
  4. Ice cake.
This makes quite a bit of icing.  After icing the entire  pound cake I fill the middle hole with the excess icing.  When the cake is served icing can be taken from the middle and dolloped along the side the slice of cake.

February 24, 2015

Hersheys Cocoa Fudge Frosting

3 c sugar
2/3 c Hersheys cocoa
1/8 T salt
1/4 c butter
1 1/2 c milk
1 t vanilla extract

Mix sugar cocoa & salt in heavy 4 qt sauce pan
Stir in milk
Cook over medium heat stirring constantly until mixture comes to boil
Boil without stirring until mixture is 234 F
Remove from heat
Add butter and vanilla
Do NOT stir

Pour over cake
Do not double recipe

February 21, 2015

McCalls Busy Mothers Italian Lasagna


1 lb. ground beef
1 #2 1/2 can tomatoes
1 (15 oz.) can tomato sauce
2 env. spaghetti sauce mix
12 oz. lasagna noodles
12 oz. thin sliced mozzarella cheese
2 c. ricotta cheese
1/2 c. grated Romano cheese

Brown meat; drain. Add tomatoes, tomato sauce, 2 envelopes spaghetti sauce mix. Cover and simmer for 1 hour; stirring occasionally. Cook noodles in boiling salted water for 12 minutes; drain.
Place small amount of sauce on bottom baking dish. Place 1/3 noodles on sauce, cover with 1/3 sauce. Add half the mozzarella, then half the ricotta. Layer noodles, sauce, mozzarella, ricotta, noodles and sauce. Top with Romano cheese. Bake at 350 degrees for 25 minutes. Let set for 10 minutes before serving. (I use cottage cheese and mozzarella cheese instead of ricotta and Romano cheese.)

February 20, 2015

McCall's Best Chocolate Cake


How to make it

  • In medium bowl, combine cocoa with boiling water, mixing with wire whisk until smooth.
  • Cool completely.
  • Sift flour with soda, salt and baking powder.
  • Preheat oven to 350F.
  • Grease well and lightly flour three 9 by 1 1/2 inch layer-cake pans.
  • In large bowl of electric mixer, at high speed, beat butter, sugar, eggs, and vanilla, scraping bowl occasionally until light-about 5 mins.
  • At low speed, beat in flour mixture (in fourths), alternately with cocoa mixture (in thirds), beginning.
  • and ending with flour mixture.
  • Do not overbeat.
  • Divide evenly into pans;smooth top. Bake 25 to 30 mins.
  • , or until surface springs back when gently pressed with fingertip.
  • Cool in pans 10 mins.
  • Carefully loosen sides with spatula; 4. Remove from pans; cool on racks.
  • Frosting:In medium saucepan, combine chocolate pieces,cream, butter;stir over medium heat until smooth.
  • Remove from heat.
  • With whisk, blend in 2 1/2 cups confectioners' sugar.
  • In bowl set over ice(I use ice cubes) beat until it holds shape.
  • Filling: whip cream with sugar and vanilla;refrigerate.
  • To assemble cake: On plate place a layer, top side down;spread with half of cream.
  • Place second layer, top side down;spread with rest of cream.
  • Place third layer, top side up. To frost: With spatula, frost sides first,covering whipped cream;use rest of frosting on top, swirling decoratively.
  • Refrigerate at least 1 hour before serving.

February 19, 2015

Grandmas chocolate fudge frosting

 Makes enough for a 9×13 pan of brownies, approximately ½ inch thick
First make and cool a pan of your favorite brownies, cookie bars, cake etc
  • 6 T milk
  • 6 T butter
  • 1 1/3 C sugar
  • ¼ t salt
  • 1 t vanilla
  • ¾ C good quality semi-sweet chocolate chips*
*Higher amounts of cacao in the chocolate chips help the frosting set.  My grandmother swears Ghirdellhi is the only way to go.  I used Guttiard and it was fine.  Any high quality semi-sweet chocolate chip should work.
Combine milk, butter and sugar in sauce pan on stove.  Turner on burner to medium.  Stirring constantly, the mixture will heat and boil.
When it hits a rolling boil, continue and stir constantly for 1 minute.
Remove from heat.  Quickly add salt, vanilla and chocolate chips.
Stir continually until items combine and blend.  Watch closely, the mixture will go from shiny to flat in color.  This means it is cooling and starting to set.  When it appears thick (around 5 minutes after removing from heat), pour over brownies and spread quickly.  I mean VERY quickly.  You have about a minute until it hardens.  If you are using sprinkles etc keep them close at hand.
Cool, cut and serve.  Then say “thank you!!!” to my grandma Eleanor!

January 26, 2015

Stick of butter rice

  • 1 c. uncooked white rice (NOT instant)
  • 1 (10 oz) can of Condensed French Onion Soup
  • 1 (10 oz) can of Beef Broth
  • 1/2 c. of butter, sliced
  • Preheat oven to 425 degrees.
  • In a 9x9 inch baking dish combine rice, soup and broth.
  • Cut butter into slices and place on top of the mixture.
  • Cover with foil and bake for 30 minutes.
  • Remove cover and bake 30 minutes more.
This can be doubled or tripled to feed more. Optional: small can of drained mushrooms can be added as well.