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Thursday, September 29, 2011

Pulled Pork and a Homecoming Parade

A super easy sandwich for a busy night.  I put this Pork Shoulder Blade Boston Roast in the crock pot with some water and when we got home I shredded the roast and put some BBQ sauce on it...yummy!  We were busy today with the homecoming parade.  We drove the golf team around in the parade in our truck.  It is such fun to see all the sports represented in the parade along with the marching band and homecoming court riding in convertible cars, brings back old memories of my High School days many years ago.  This was a sad moment as this is Cally's last homecoming parade.

Pulled Pork

Pork shoulder blade boston roast
BBQ Sauce (my favorite Sweet Baby Rays)

Put roast in crock pot, add water and cook on low for 8 hours or until tender and falls apart when you poke it with a fork.  Take roast out of crock pot and cool slightly until you can handle it to shred the pork discarding fat and bones.  After shredded pour your choice of BBQ sauce over pork and mix until covered.  Can be served just like it is or put it on a bun...enjoy!
Wednesday, September 28, 2011

Sausage and Egg Casserole

I love egg casseroles that you make the night before, refrigerate and bake the next morning.  This casserole recipe was given to me by my friend Victoria.  I have changed it a little bit.  The original recipe calls for 1 pound sausage browned, I use Jimmy Dean Hearty Sausage Crumbles.  This is amazing it comes fully cooked, you just pour it out of the bag, no browning the sausage...I hate to brown sausage!  I also changed slices of bread to using Vienna Bread.  I get a loaf and slice it myself.  In this casserole I also did not toast my bread and the bake was a little more wet than in the past when I toasted it.  Nothing like the smell of breakfast baking in the kitchen on a weekend morning.

Sausage and Egg Casserole

adapted from: Victoria

6 eggs
2 C milk
6 slices Vienna Bread, toasted (or 6 slices of toast)
dash of salt
1 t dry mustard
1 pkg Jimmy Dean Sausage crumbles (or 1 lb sausage, browned)
12 oz Cheddar Cheese

Beat eggs, add salt, milk, cheddar, and dry mustard.  Add Sausage Crumbles and crumbled toast.  Pour into buttered casserole dish and cover.  Refrigerate overnight.  Bake at 350 degrees for 40-50 minutes.  Leave covered while baking
Tuesday, September 27, 2011


This dish is not pretty but it sure taste good.  Comfort food at its best.  Just the right blend of onion, green pepper and Italian seasoning.  I like to serve with a warm loaf of bread.  I bake up a loaf of bread from the dairy section, just unroll and bake, it taste just like homemade.


2 pounds ground beef, browned
1 medium onion, chopped
1 medium green pepper, chopped
1 46 oz can tomato juice
1 29 oz can diced tomatoes
4 cups elbow macaroni
1 t Italian seasoning
1 t oregano

Brown ground beef and drain.  Chop onion and green pepper.  In large pan add all ingredients.  Cook on medium low heat for 45 minutes or until macaroni is tender.  Serve with Parmesan cheese if desired.
Sunday, September 25, 2011

Breakfast of Champions

I made these Belgian Waffles for Cally on Saturday morning before her All County Golf Tournament.  We had waffles, bacon and eggs.  This was the first time I had made these waffles and they were delicious.  I said they were the best waffles I ever had but Bill disagreed.

Cally shot an 83 and placed 2nd for the tournament.  She made 1st team All County.  We are proud of her accomplishments for her Senior year!

Belgian Waffles

source Tammy's Recipes 

2 cups all-purpose flour
3/4 cup sugar
3 1/2 teaspoons baking powder
2 eggs, separated
1 1/2 cups milk
1 cup (2 sticks) butter, melted
1 1/2 teaspoons vanilla extract
1. In a large bowl, combine flour, sugar, and baking powder.

2. In another bowl, beat egg whites until stiff peaks form.

3. In yet another bowl, lightly beat egg yolks and then add milk, butter, and vanilla, mixing well. Stir into dry ingredients just until moistened. Fold egg whites into batter.

4. Bake in a pre-heated waffle iron according to manufacturer's instructions, until golden brown.

5. Serve warm with fresh fruit, jam, or syrup.
Friday, September 23, 2011

White Chocolate Cinnammon Toast Crunch Cookie

I made these cookies earlier in the golf season.  They did not disappear as fast as the other cookies I had made.  They were good but seemed a little tough with the cereal in them.

Cally played in the Mad River Division CBC Golf tournament on Wednesday, it rained most of the time.  She did great she won Co-Medalist for the tournament

White Chocolate Cinnamon Toast Crunch Cookies

source:  Picky Palate

2 sticks softened butter
1 Cup packed brown sugar
1 Cup granulated sugar
2 large eggs
1 Tablespoon real vanilla extract
3 Cups all purpose flour
2 Cup Cinnamon Toast Crunch Cereal, slightly crushed up
1/2 Cups oatmeal
1 teaspoon baking powder
1/2 teaspoon salt
1 bag white chocolate chips

  Preheat oven to 350 degrees F.  In a stand or electric mixer beat the butter and sugars until light and fluffy.  Slowly beat in the eggs and vanilla until well combined.  In a large bowl combine the flour, Cinnamon Toast Crunch Cereal, oatmeal, baking powder and salt.  Slowly add to wet ingredients along with the white chips until just combined.  With a cookie scoop, scoop dough and place onto parchment lined baking sheet 2 inches apart.  Bake for 9-12 minutes or until edges just start to turn golden brown.
  Let cool for 5 minutes on baking sheet then transfer to a cooling rack to finish cooling.

3 dozen cookies
Tuesday, September 20, 2011

Peanut Butter and White Texas Sheet Cake

These are the sheet cakes that Cally made for the Firehouse chicken dinner.  Cally is a cadet at the firehouse.  The peanut butter cake is the favorite of the 2 cakes at the firehouse. 
White Texas Sheet Cake
1 C margarine
1 C water
2 C flour
2 C sugar
2 eggs
1/2 C sour cream
1 tsp almond extract
1 tsp salt
1 tsp baking soda
1/2 C margarine
1/4 C milk
4 1/2 C powdered sugar
1/2 tsp almond extract
In large saucepan bring 1 C margarine and 1 C water to a boil.  Remove from heat; mix in flour, sugar, eggs, sour cream, almond extract, salt and baking soda until smooth.  Pour into greased 15x10x1 inch baking sheet.  Bake 375 degrees for 20-22 minutes or until cake is golden brown and test done.  Cool for 20 minutes
Combine margarine and milk in a saucepan.  Bring to a boil.  Remove from heat and add powdered sugar and almond extract.  Beat well with a mixer.  Spread over warm cake.

Peanut Butter Sheet Cake
source Victoria G

Mix in pan and bring to a boil:
1/4 cup creamy peanut butter
1 cup water
1/2 cup butter

Sift the following and add to the above mixture:
1 cup sugar
1 cup brown sugar
2 cups flour
1 tsp salt
1 tsp soda

Mix and add to the above mixture:
2 eggs
1/2 cup buttermilk
1 tsp vanilla

Stir well and pour into greased or parchment lined cookie sheet pan (jellyroll pan). Bake for 15 minutes at 375 degrees.

Mix in pan and bring to a boil:
3/4 cup butter
6 Tbsp buttermilk
1/2 cup peanut butter

Take off stove and add:
3 1/2 cups powdered sugar and 1 Tbsp vanilla.
Pour over warm cake.
Sunday, September 18, 2011

Grilled Pineapple

We were at a wedding reception a few weeks ago talking with some friends and they asked if we had ever had grilled pineapple.  Bill and I both probably gave them puzzled looks as we had never heard of it before.  So they told us how to grill it and we had it for lunch today.  Oh was it ever easy to do and really good.  The smell of pineapple grilling was amazing.  I am not a pineapple fan but this was good.  It was warm,tender and juicy.  Next time you are grilling out give it a try, I don't think you will be disappointed.

Grilled Pineapple
source: Clark and Jennifer S.

Cut pineapple in wedges lengthwise.  Sprinkle with cinnamon. Place on grill until warm and it looks a little grilled.  If you have a grill with big openings in your grate you might want to get a grilling sheet that has small holes in it and you just place it on your grate and put your pineapple on top.
Wednesday, September 14, 2011

Pumpkin Bars

Fall is in the air.  I love this time of year.  Cool weather, football games, homecoming and Halloween, oh what fun.  I made these pumpkin bars for the golf match tonight and they were a crowd pleas er.  They were like pumpkin bread with icing on top.  Super moist and just the right sweetness.  The only thing I would do different next time is maybe add some pumpkin pie spice.  I especially like them because they make a whole cookie sheet full.  These would be good for a bonfire or potluck.

Pumpkin Bars

4 eggs
1 2/3 C sugar
1 C oil
16 oz canned pumpkin
2 C flour
2 t baking powder
2 t cinnamon
1/2 t nutmeg
1 t salt
1 t baking soda

Preheat oven to 350 degrees.  Beat eggs and sugar until light and fluffy.  Mix in the oil and pumpkin .  Add the remaining dry ingredients and mix well.  Pour into a greased 10x15 jelly roll pan.  Bake for 25-30 minutes.  Cool then ice the pumpkin bars with the following glaze

2 cups confectioners sugar
3 tablespoons milk
1 tablespoon butter (melted)
1 teaspoon vanilla 

Mix all ingredients together with whisk and pour over bars smoothing out with a spatula.
Sunday, September 11, 2011

Sugar Cookie Bar

This sugar cookie bar is out of this world delicious.  I have made these to take to church and everyone loves them.  They even look like I put a lot of trouble into them and that is far from the truth these are super easy and make enough for a crowd.  I will be making these for the Golf Team's pizza party on Tuesday night.  These cookies come from the blog The Girl Who Ate Everything  Christy received this recipe from a reader and she also gives these cookie bars an awesome review.  Christy did change her icing on half of her bars to an almond icing.  I used vanilla in mine.

Thanks Christy (The Girl Who Ate Everything) and Monica (Lick The Bowl Good) for inspiring me to do this blog.  I am sure if you head on over to their blogs you will fall in love with them too and maybe you will decide to start blogging.

Sugar Cookie Bars
source: The Girl Who Ate Everything

1 cup butter, room temperature
2 cups sugar
4 eggs
2 tsp vanilla
5 cups flour
1 tsp salt
1/2 tsp baking soda
Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla and mix well. In a separate bowl combine flour, salt, baking soda and stir with a whisk to combine. Add to wet mixture and mix just until combined. Spread on a greased baking sheet (use a 13 x 18 pan). Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean (they won't look done so do the toothpick test). Cool completely and frost.


1/2 cup butter, room temperature
4 ounces cream cheese (1/2 of an 8 oz block) softened
1 tsp vanilla (Christy used almond extract for half of the frosting)
1/4 tsp salt
4 cups powdered sugar
5 Tbsp milk
food coloring and sprinkles (if desired)

For frosting combine butter and cream cheese until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk a little at a time and mix until smooth and spreading consistency. You may not need all the milk! Spread over cooled cookie bars.
Saturday, September 10, 2011

Best Cookie in the County 2004

Our County Fair has a best cookie in the county competition each year.  As soon as the fair books come out Cally and I hurry and get our entries sent in as there are only 25 entries accepted.  Can you imagine being a judge and having to select 1 cookie out of 25 for best cookie in the county?  Well they select 5 cookies actually 1st place thru 5th place.  This cookie has lots of yummy ingredients....White Chocolate, toffee bits and pecans...mmmm....they are melt in your mouth good.

 White Chocolate Toffee Cookies

2 1/4 flour
1 t baking powder
1 t baking soda
1 C butter
3/4 C brown sugar
1/4 C white sugar
1 small pkg white chocolate instant pudding
2 eggs
2 t vanilla
1 bag white chocolate chips  (12oz)
1 bag toffee bits (10oz)
1 C pecans, chopped

Preheat oven to 350 degrees.  Sift flour, baking soda and baking powder, set aside.  Cream together the butter and sugars.  Beat in the instant pudding, mix until blended.  Stir in the eggs and vanilla.  Blend in the flour mixture.  Finally stir in the chocolate chips, toffee bits and pecans.  Drop by rounded spoonfuls onto ungreased cookie sheets (may also put on cookie sheets covered with parchment paper)  Bake 10 to 12 minutes
Thursday, September 8, 2011

Chili, Sweet Corn Bread and a Golf Match

Cally had a golf match tonight so I needed to put something in the crock pot.  That was easy, it has been cold here in Ohio the last couple of days so I thought Chili sounded good.  After riding around the golf course in a golf cart tonight with 2 coats on and a blanket on my lap the Chili sure did taste good!  And even better her team won their match...yay!!!

 I made my chili and put it in the crock pot on low for 3 hours and it was hot and ready to eat when we got home.  The corn bread was made this morning and then I just warmed it up when we were ready to eat.  This corn bread is so sweet it taste like cake.  It is best right out of the oven lathered up with butter..........mmmmmmmmmmm..........but reheating in the microwave and then buttering was good too.


2 lbs browned hamburger ( I use browned Turkey )
2 28 oz cans Crushed tomatoes
2 cans Dark Red Kidney beans
2 cans Chili Beans
1 t onion powder
1 t black pepper
1 t cayenne pepper
2 t chili powder
1 tsp crushed red pepper
1T oregano

Brown hamburger, drain.  In a dutch oven add all ingredients and cook on low for about 45 minutes.  Serve with crackers and shredded cheddar cheese if desired.

Sweet Corn Bread

2 eggs
1/2 C water
1/3 C milk
2 T oil
1 pk (9oz) yellow cake mix (I use Jiffy)
1 pk (9oz) corn bread mix (I use Jiffy)
1 small box instant vanilla pudding

In a bowl combine the eggs, water, milk and oil.  Stir in mixes and pudding and mix well.  Pour into 8x8 pan and bake for 25 to 30 minutes

Tuesday, September 6, 2011

Peanut Butter Cookies

These are the best peanut butter cookies I have ever had.  They come from the blog Lick the bowl good, Monica has a heart warming story about the origin of these cookies.  Her title for these cookies is Welfare Peanut Butter Cookies.  You can click her blog title above and head on over to her blog to read her story about these cookies.  Thanks Monica for sharing this wonderful cookie recipe!  The only thing I did a little different is I dip my fork in sugar before I flatten them.  This puts a sugar coating on the top of the cookie...yummy!

Welfare Peanut Butter Cookie

by Monica @ Lick the Bowl Good

2 1/2 C flour
1/2 t salt
1/2 t baking soda
1 C fat ( I used 1/2 C butter and 1/2 C Crisco )
1 C peanut butter
1 C white sugar
1 C brown sugar, packed
2 eggs

Mix flour, salt and baking soda and set aside

Mix fat and peanut butter, add both kinds of sugars and mix well.  Add eggs and beat well.

Stir flour mixture into peanut butter mixture

Drop dough from a teaspoon onto baking pan.  Flatten with a fork dipped into sugar.

Bake at 375 degrees for 10-15 minutes or until lightly browned

Makes 4-5 dozen
Monday, September 5, 2011

Sunsational Orange Cake

This cake is good anytime of the year but on a hot summer day this cake is fabulous.  When cut the inside of the cake is a beautiful orange color and really moist.  The outside has a citrus glaze over it...mmmm powder sugar and lemon juice, nice and tart to go along with the sweet cake.  I have also tried other flavors with this cake such as cherry chip cake mix with cherry jello, Lemon cake mix with lemon jello and my second favorite behind the orange is a white cake mix with lime jello and then glaze the cake with powder sugar and lime juice.  Mix up this super easy cake and enjoy!

Sunsational Cake

by Aunt Teresa

1 Box White Cake Mix
1 small box orange jello
3/4 C water
3/4 C oil
4 eggs

Mix together and beat for 3 minutes

Pour into a greased and floured bundt pan

Bake 350 degrees for 34 to 40 minutes

When cake is done poke holes in the top and sides with a fork.  Pour glaze over the cake.

Glaze: 4 T lemon juice and enough powder sugar to soupy consistency.  Pour over cake.
Sunday, September 4, 2011

Cookies for the Golf Team

Since the golf season is underway I have been busy making cookies for the golf team's golf matches.  My daughter's high school does not have a Girls Golf Team so she plays on the Boys Golf Team.  The only bad thing about this is she has to play the boys rules and from the Men's tees.  She is doing a fantastic job this senior year.  She is on the Varsity team playing 5th man.  She has had some interest from a few Colleges so far wanting to see about her playing for their Girls College Golf teams...We are proud of her!  Well on to these Terrific cookies.

These cookies are orginally a sugar cookie from the blog Savory Sweet Life.  I made them at Christmas and decided they would taste good as a snickerdoodle cookie.  So this is a double treat, I bake the teams cookies on Saturday for all the mathes that week and then place them in the freezer until the day of the match.  This recipe is nice because I just double the recipe and make them both ways for 2 different cookies.

The only thing different between the 2 is the sugar cookies get rolled in sugar and the snickerdoodles get rolled in cinnamon sugar.

Cracked Sugar Cookies/Snickerdoodles

adapted from Savory Sweet Life


1 1/4 C white sugar
1 C salted butter
3 egg yolks
2 t vanilla
2 1/2 C flour
1 t baking soda
1/2 t cream of tarter
1/4 t salt

for sugar cookies: 1/3 C coarse sugar crystals

for snickerdoodle cookies: 1/2 C white sugar and 1 t cinnamon (mixed)


Preheat oven to 350 degrees.  Cream together butter and sugar until creamy.  Mix in 1 egg yolk at a time and then add the vanilla.  Add flour, baking soda, cream of tarter and salt.  Be sure to scrape down the bowl.  form into balls and roll in either sugar for the sugar cookies or the cinnamon sugar mixture for the snickerdoodles.  Place balls on cookie sheets lines with parchment paper.  Bake for 12-14 minutes.  Remove from oven and cool on cookie sheets for 5 minutes before transferring to cooling racks.