Homemade Chicken Salad

1-1/2 cup chopped cooked chicken
1/2 cup chopped celery ( 1 stalk)
1/4 cup chopped onions or sliced green onions
1/4 cup chopped walnuts (optional)
1/2 cup grapes (optional)
1/3 cup mayo or Miracle Whip
1 TBL lemon juice
Salt and Pepper to taste

In a medium bowl combine chicken, celery, onions, walnuts and grapes. For dressing, stir together mayo, lemon juice and salt and pepper. Pour over chicken mixture; toss to coat. Cover and chill for 1 to 4 hours. If you want it creamier, just add more mayo or Miracle Whip. Serve on fresh bread of your choice or over a mixed green salad for a light lunch.

Here are some variations for this recipe:

Curried Chicken Salad

Prepare as above and add 1 to 2 tsp curry powder or paste. Before serving, stir in 2 TBL toasted cashews or almonds.

BBQ Chicken Salad

Prepare as above, except reduce mayo to 1/4 cup and add 1/4 cup of your favorite BBQ sauce....you can also eliminate the mayo and just use 1/2 cup BBQ sauce.

Turkey Salad

Prepare as above, except use turkey instead of chicken.

Ham Salad

Prepare as above, except use finely chopped ham instead of chicken and eliminate the salt.

Orange-Glazed Beets

1 16-ounce can sliced beets, drained
1 TBL butter
1 TBL brown sugar
1 tsp cornstarch
1/4 tsp finely shredded orange peel
1/4 cup orange juice

Melt butter in a medium saucepan. Stir in brown sugar and cornstarch. Stir in orange peel and orange juice. Cook and stir until thick and bubbly. Cook for 2 minutes more. Stir in beats and heat thoroughly.

I just love red beets. This recipe gives a fresh and citrus taste to an already delicious vegetable. This is a great recipe for the holidays and simple.

Green Beans Supreme

6 cups frozen cut green beans or 3 cans green beans, drained (14 oz cans)

1/2 cup chopped onion

1 TBL butter

1 8-ounce carton dairy sour cream

2 TBL all-purpose flour

1/2 tsp finely shredded lemon peel

1/2 tsp black pepper

1/2 cup shredded cheddar cheese

1/3 cup dry bread crumbs or crumbled Ritz crackers

1 TBL butter, melted

If using frozen green beans, cooked about 4 minutes in boiling water and drain.

In a small saucepan, cook onion in 1 TBl butter until tender. In a large bowl, stir together sour cream, flour, lemon peel and pepper; stir in cooked or canned beans and onion. Transfer mix to a 2 qt baking dish. Top with cheese. Combine bread or cracker crumbs and 1 TBl melted butter; sprinkle over cheese.

Bake at 350 degrees for about 30 minutes.

This is a Best Loved recipes from the Better Homes and Gardens New Cook Book. I really liked this recipe, because it tasted fresh and not as rich and creamy as your traditional green bean casserole. The sour cream and lemon peel really work well with the green beans.

Alice Shoreman's Shrimp Soup

2 sticks unsalted butter
5 carrots, grated
1 cup celery leaves, shredded
3 stalks leek, chopped
3 fish bouillon cubes
3 cups boiling water
1-1/2-2 lbs fresh shrimp (cut into small pieces)
15 shakes fish grille & saute' seasoning
1/2 cup flour
3 pints light cream or 1 pint heavy cream
3 cups regular milk


Melt butter in heavy, large saucepan. Add carrots, celery and leeks and saute' until tender. Add shrimp and cook until shrimp is pink. Add flour and stir. Add bouillon cubes, which have been dissolved in boiling water. Add seasoning. To finish the soup, add the light cream and the milk. Heat thoroughly. Serve hot with fresh crusty bread.



People...let me tell you...you will just have to hold your diets until after you eat this unbelievable soup. This soup is full flavored, rich, creamy, delicious and NOT low fat...but once you taste it...who cares! I'm sure your weight watchers points would go off the chart with this soup, but it is worth it. Alice is a lady who goes to our church and she is a wonderful cook. I have never had anything of hers that wasn't short of a miracle. :) This soup will impress and warm your heart and your guests. Enjoy...I KNOW you will!

CMP Sanwich Cookies

Ritz crackers
peanut butter
marshmallow fluff
Milk Chocolate melting wafers

Take 1 cracker and spread it with peanut butter. Take another cracker and spread it with marshmallow fluff. Sandwich the 2 crackers together and dip into melted chocolate wafers. Put on wax paper until set.

OK...another quick and easy cookie recipe. My boys love these cookies and enjoy helping to make them. You can make any amount you like and they will disappear quickly.

Another quick and easy variation of these cookies: Take the Ritz cracker and dip into melted chocolate wafers with a few drops of peppermint extract in it. These cookies taste identical to the Girls Scout's Thin Mints.

You may also use baking chocolate or chocolate chips, but the melting wafers are quick and easy in the microwave.

Aunt Andrea Yount's Breakfast Casserole

9 eggs, beaten
1 lb. sausage (fried, drained and broke into pieces)
1-1/2 cups sharp grated cheddar cheese
9 slices white bread ( day old bread is perfect)
1-1/2 tsp salt
1-1/2 tsp dry mustard powder
3 cups milk

Place white bread in well buttered 9"x 13" x 2" pan. Mix all ingredients. Pour on top of bread. Cover and refrigerate overnight...this is optional. Bake at 350 degrees for 45 minutes. Check after 30 minutes ( ovens may vary). Let set for 10 minutes. Cut into squares and serve.

I really love this recipe. This recipe is quick and easy and you can even prepare it the night before. You may also add onion, peppers, bacon, tomatoes, spinach or whatever your heart and stomach desires. :) My aunt Andrea is a wonderful cook and anyone that has ever eaten at her table...knows this is a fact! You can serve this with toast, biscuits, muffins, fresh fruit and coffee...you decide.

Banana Whoopie Pies

5 cups flour
1 tsp salt
2 tsp baking powder
1 tsp baking soda
1 cup shortening
2 cups sugar
2 eggs
2 cups mashed ripe bananas
1/2 cup sour milk or buttermilk*
1 tsp vanilla

Combine flour, salt, baking powder and baking soda in a mixing bowl. Cream shortening and sugar; add eggs, bananas, milk and vanilla. Add to dry ingredients and mix well. Drop by rounded tablespoons onto a ungreased cookie sheet...2 1/2" apart. Bake 375 degrees for 10 to 12 minutes. Cool on wire racks. *If you don't have buttermilk, take a 1/2 cup milk and add 1 tsp. vinegar...sour milk.

Filling
2 tsp vanilla
4 TBL flour
4 TBL milk
4 cups confectioners sugar
1-1/2 cups shortening(plain...not butter flavored)

Combine all ingredients and beat very hard for several minutes on high speed.

Once cookies are cooled, take 1 and spread a generous amount of filling on it and place another cookie on top. Wrap immediately in plastic wrap...this gives it the whoopie pie moistness.

I admit...I have tried making whoopie pies several times and they have failed. I usually have problems with them flattening out in the oven. To avoid this...here are a few tips:

1. Make sure your oven is preheated.
2. Make sure you are using fresh baking powder and baking soda.
3. If you feel the recipe is too runny, you may add more flour. Be careful how much you add...has a tendency to change the texture and make them dry and not moist.

Hershey's Kisses Peanut Butter Blossoms

48 Hershey's Kisses Milk Chocolates
1/2 cup shortening
3/4 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 TBL milk
1 tsp vanilla extract
1- 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
Granulated sugar

1. Heat oven to 375 degrees. Remove wrappers from chocolate kisses.
2. Beat shortening and peanut butter in large bowl. Add 1/3 cup granulated and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into mixture.
3. Shape dough into 1-inch balls. Roll in sugar; place on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until lightly browned. Immediately press a KISSES chocolate into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen cookies.

I had to put this recipe on, because it's just awesome. I may be a bit biased living in Central PA, but I think Hershey's chocolate is just the best! These cookies are easy to make and they freeze really well...nice for making early Christmas cookies.

Holly Jolly Dip

1 whole roasted red pepper (from a jar)
1 cup crumbled feta cheese
1 small garlic clove
2 TBL olive oil

Combine all the ingredients in a food processor. Pulse for 10 seconds, scrape down the sides, then repeat until combined, about 1 minute. Makes 3/4 cup.

This is such a dish full of flavor and it only takes a few minutes to make. During the holiday season, we are often racing from this party to the next. This is a quick and yummy dish that your guests will love. Serve it with veggies, tortilla chips, pita chips or crostini. Enjoy!

French's Crispy Onion Chicken

2 c. French's crispy onions
4 boneless, skinless chicken breasts
1 egg, beaten

Crush the crispy onions in a gallon plastic bag. Dip chicken in egg. Coat in crushed onion crumbs. Bake at 400 degrees for 20 minutes or until chicken is no longer pink in center.

OK...I forgot to take a picture of this recipe, but trust me...this is a keeper. This recipe is simple...3 things...love it! Plus...my husband and kiddos loved this. This is a great twist on what to do with chicken. You can also use this for fish or pork chops. I love these onions on green bean casserole and I am happy to have more reasons to use these tasty onions! Also...they have a website...www.frenchsfoods.com for more recipes. Please enjoy this simple, quick and delicious meal.

Old Fashioned Bread Pudding

6 eggs, slightly beaten
1/2 c. sugar
1 tsp. vanilla
Cinnamon, sprinkle over top
3 slices bread, broken into pieces (better with day old bread)
1/4 tsp. salt
3 c. milk, scalded

Combine eggs, salt and sugar. Add scalded milk and vanilla slowly. Line baking pan with bread, pour in filling over bread and sprinkle with cinnamon. Put in pan of water to bake. Bake at 450 degrees for 10 minutes. Reduce to 325 degrees and bake 30 to 40 minutes, until knife inserted comes out clean.

So here's the thing...what's better and more comforting than warm bread pudding. This recipe is great to use with those day old pieces of bread that you're ready to feed the ducks! haha :) One bite and all your troubles will be mended.*

*The above statement has not been tested and evaluated by the Food & Drug Administration. This recipe is not intended to treat and heal any know or unknown illnesses. Please seek medical or professional advice, if you are having any of the above problems. This recipe is only to be used by a person who enjoys the finer things in life! :>

Grandma Yount's Famous Peach Cobbler

8 large peaches, sliced very thin
6 slices white bread, slice into "finger" strips

Melt together:
1 stick butter
1 cup sugar
1 egg, beaten
1 tsp. vanilla
2 TBSP. flour

Mix well.

Butter 9"x13" pan, spread peaches in layers in pan. Place bread on top of peaches and pour melted mixture over the entire dish.

Bake for 35 minutes at 350 degrees. Enjoy!

This recipe is a must make! My grandma Yount has made this recipe "famous" in the Yount family. She never has leftovers and usually people are racing to the table to get a dish. The white bread makes a wonderful top crust. You can substitute apples, strawberries, blueberries, pears, etc.. for the peaches. Serve this warm with vanilla ice cream of cool whip. This is one recipe that will not disappoint. :)

12 Hour Salad

1 medium head of lettuce
1 large green pepper, diced
1 red onion, diced
1 cup celery, diced
1 10-oz pkg. frozen peas
1 cup sour cream
1 cup mayo
2 TBSP sugar
1 8-oz. pkg. cheddar cheese, shredded
1 LB. bacon, fried and crumbled bacon

In a 9"x13' dish, cut up head of lettuce and spread on bottom of dish. Spread on evenly the diced pepper, onion and celery. Spread on frozen peas. In separate bowl, mix sour cream and mayo. Spread evenly over lettuce mixture. Sprinkle sugar evenly over the sour cream and mayo. Add the cheese and top with bacon crumbs. Cover and refrigerate 12 hours.

This recipe is a family favorite. My grandma Yount has made it...as long as I can remember. Jeremy loves this salad! It's a great recipe to make the night before and event. You won't have leftovers! :)

Aunt Carol's Lasagna

Boil water and add 6 lasagna noodles. Boil about 20 minutes or until done.
1 large pkg. cream cheese
1 c cottage cheese
1/4 c onions, chopped
1/3 c green pepper, chopped
1/4 c sour cream
Mix: 1 lb ground beef, cooked, 1 can tomato sauce, 1 can tomato paste, salt, pepper and oregano
Brown ground beef-add sauce, paste and seasonings and simmer.

Put in 9x13 casserole pan in layers:
1. Meat sauce 2. cheese mixture 3. noodles 4. meat sauce 5. cheese mixture 6. noodles 7. meat sauce
Top with Parmesan cheese.
Bake 1 hour at 375 degrees.

I love lasagna and have had it so many different ways. I wanted to showcase my aunt Carol Brown's recipe, because she has always been a gourmet cook. I remember as a young child all the different recipes she would make and how amazed I was watching her. She would teach me how to decorate cakes and make those beautiful little roses to go on top of the cake. I remember being in love with her curried beef...with the little flame glowing underneath the silver carrif dish holding the curry. So many memories...crab dip, white salad, cherry soup, tetrozzine, soups, cakes, etc.. you name it...she could cook it and make it look like a million bucks. My brother and I use to always say...."Lifestyles of the rich and famous"....talking about her cooking and table settings! Oh....and don't forget the ever famous Carbonado....a Fall stew served inside a pumpkin. I will be making that soon and posting the recipe, because it is simply beautiful. Well...I think you should all have a glimpse of what my aunt Carol's cooking was and is like. Enjoy!

1, 2, 3...Quick As Can Be

1 Angel Food Cake or Butter Pound Cake
1 can pie filling, cherry, blueberry, lemon, strawberry...your choice
1 container Cool Whip

1. Cut cake into cubes
2. Layer cake, pie filling, cool whip, cake, pie filling and cool whip
3. Chill and you're done

Your phone rings and you're invited to a last minute get together. Aaahhh...what are you going to make. This dessert is as simple as it gets and very good. It takes under 5 minutes and you're ready to walk out the door. Enjoy!

Sun Tea

1 gallon cold water
6 tea bags
Mint leaves, optional

Combine the water and tea bags in a gallon clear glass or plastic container. Cover, and place in the sun for 30 minutes to 1 hour (depending on the strength of tea that you like).

If desired, add sugar or flavorings, then chill.
Garnish with a fresh slice of lemon or lime.

Cost per serving (1 cup): 1 cent

I just love iced tea...probably my favorite drink ever! When I was growing up, I always looked forward to having iced tea at both of my grandma's homes. The teas were very different, but yummy! My grandma Yount made the best good old-fashioned sweet tea (yes with the real sugar)! She would brew it on the stove, then add sugar, then let it sit a bit and add the water and ice. My grandma Hooker would make unsweetened iced tea, but then have freshly sliced limes and the "pink" packets of sweetener on her table. I still prefer lime to lemon in my iced tea...probably from the memories of that Florida iced tea.

Instant Oatmeal Packets

3 c quick cooking oats
salt
snack sized zip bags

Put 1 c oats in blender and blend until powdery.

Put in bag:
1/4 c oats
2 TBL powdered oats
1/8 tsp salt, optional

To make...add 1/2 c water and microwave 1 1/2 minutes.

Apple Cinnamon-Add 1 TBL sugar, 1/4 tsp cinnamon, 2 TBL chopped dried apples
Sweetened oatmeal-Add 1 TBL sugar or Splenda
Brown Sugar Cinnamon-Add 1 TBL brown sugar, 1/4 tsp cinnamon
S'more-Add 6 mini marshmallows, 1 TBL milk chocolate chips
Oreo-1 crushed oreo, 1 TBL non-dairy creamer
Fruit & Cream-Add 1 TBL non-dairy creamer, 2 TBL chopped dried fruit

I got this recipe from a friend. I thought this is a healthy and $ smart way to make oatmeal, instead of buying instant oatmeal packets at the store. I love making things homemade whenever I can. It's nice to save money and feel good about what my family is and isn't eating...like additives and chemicals you can't pronounce. :)

Yummy Baked Custard

3 eggs, slightly beaten
1/3 c sugar
dash of salt
1 tsp vanilla
2 1/2 c milk, scalded
Nutmeg or Cinnamon
Fresh blueberries, raspberries or blackberries for topping, optional

Heat oven to 350 degrees. Blend eggs, sugar, salt and vanilla. Gradually stir in milk. Pour into six 6-ounce custard cups. Top with blueberries, raspberries or blackberries, if desired. Sprinkle with nutmeg or cinnamon. Place cups in baking pan, 13x9x2 inches; pour very hot water into pan to within 1/2 inch of tops of cups.

Bake at 45 minutes. Remove cups from water. Serve warm or chilled.

Jeremy's aunt Rachel introduced me to baked custard. If any of you reading this know my grandma Yount or her sister Ruie Golden's cooking, than you know Rachel's cooking. Comfort food and cooking at it's best! We were over at Jeremy's grandma Thomas' home one afternoon, when she was still living. Jeremy's aunt Rachel was there and making a large batch of custard. I remember the smell that came from that oven holding this wonderful dessert. I couldn't wait to try it! As quick as the custard came out of the oven...it was gone! Everyone enjoyed it so much and Rachel was on to making the next batch! Smooth, rich, warm, creamy....yummy! This is one recipe that your family is sure to treasure.

Creamed Cabbage

1 small head of cabbage, chopped

2 c milk, any fat level

2 Tbl. butter

2 heaping Tbl. flour

6 oz water

Salt and Pepper

Place the chopped cabbage in a pot. Add 2 cups of water and cook until tender. Drain cabbage and add milk and butter; bring to a slow boil. Mix flour and cold water until smooth; add to cabbage mixture. Continue the slow boil until thick and creamy. Add salt and pepper to taste. If you desire, you may add 3/4 c. of shredded cheese.

Hershey's "Perfectly Chocolate" Chocolate Cake

2 c white sugar

1 3/4 c all-purpose flour

3/4 c Hershey's cocoa

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

2 eggs

1 c milk

1/2 c vegetable oil

2 tsp vanilla extract

1 c boiling water

1. Heat oven to 350 degrees. Grease a 9x13 baking pan or two 9-in. round baking pans.

2. Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed 2 minutes. Stir in boiling water (batter will be thin). Pour into pan(s).

3. Bake 30-35 minutes or until wooden toothpick inserted into center comes out clean. Cool 10 minutes. If using the two round pans; remove from pans to wire racks. If using 9x13 pan, leave in baking pan. Cool completely. Frost with "Perfectly Chocolate" Chocolate Frosting or frosting of your choice. 10 to 12 servings.

CUPCAKES: Line muffin cups with paper bake cups. Fill cup 2/3 full with batter. Bake at 350 degrees for 22-25 minutes. Cool; frost. About 30 cupcakes.

"Perfectly Chocolate" Chocolate Frosting

1 stick (1/2 c) butter or margarine

2/3 c Hershey's cocoa

3 c powdered sugar

1/3 c milk

1 tsp vanilla extract

1. Melt butter. Stir in cocoa.

2. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk, if needed. Stir in vanilla. About 2 cups.

So here's the thing...I'm sure there is someone out there who does not appreciate chocolate or the love of it...but honestly I don't know who that would be! :) Chocolate is such a comfort food and pretty much puts a smile on your face. One of my memories of chocolate comes from a memory of my aunt Ruth. For as long as I can remember, I could count on finding a Hershey's chocolate bar in her purse or in her pocket. I'm pretty sure it was the Hershey with almond bar, but I am getting older...so I may be wrong. :) I use to get the biggest kick out of seeing not only 1, but a "couple" of these chocolate treasures in her bag. The funny thing is...I grew up and often have done the same thing. There is nothing quite like the taste of some good old fashioned chocolate and honestly...Hershey's does it right.

I have made so many cakes on my cooking journey, but I have to say this is the best chocolate cake recipe I have ever found. I just happened to look on the back of a Hershey's cocoa container and "poof" there it was. I made it and my husband, brother-in-law, my boys and myself just about died and went to Heaven ( you know what I'm saying?!). The above picture has peanut butter icing, which happens to be Jeremy's fav. I never have been much on measuring things, so I will have to figure that recipe out and post soon. I seem to cook and bake with a little bit of this...a little bit of that...etc....I'm sure you get the picture.

Enjoy...enjoy...enjoy this cake. If you make this cake and are not completely satisfied, I offer a 100% kick yourself in your pants guarantee. :) Plus...in moderation...chocolate is good for your health...antioxidants. :)

Honey...

Honey is nature's liquid gold. Here are a few uses for this treasure:

1. Makes a burn heal faster-many studies have found that smearing honey on a burn may help it heal 5 days faster. This works well on moderate burns, but for more severe burns seek medical help. If you can find manuka honey or another medicinal honey, this would be the best. This can be found at Wild Oats or other natural health food stores.

2. Dry, nagging cough-heat 1 tsp honey and 1 tsp lemon juice for 10-15 seconds in microwave. Sip by the teaspoon. This can be used for ages 1 and up to ease a dry and nagging cough. Do not use on children under 1, because honey can be toxic for young babies. My kids love this mixture and it sure is healthier than the cough syrups at your local drug store.

Homemade Salsa

5 fresh tomatoes
1 medium onion
2 tsp minced garlic
1/2 fresh lime squeezed and juiced
1/4 c chopped, fresh cilantro
Jalapeno pepper, the whole thing minced or as much as you want
Salt and Pepper to taste

If you have a mini chopper or food processor, place all ingredients in it and chop. If you do not have one of the above, hand chopping will work the same. Serve with tortilla chips, pita chips or on salad, hamburgers, chicken, fish or anything you would like.

Homemade salsa is something my mom would always make. The taste is so fresh and the bowl is usually wiped clean. This is simple to make, but the flavors are amazing. I always enjoyed Summer grill outs and my mom making homemade salsa. There is nothing quite like it! After making homemade salsa, store bought salsa just doesn't compare. Enjoy the summer fruits and veggies...make some salsa today!

How Much Milk Do We Really Need?

We all know that calcium is a vital part of our health. I thought this was interesting and helpful to know just how much:

Age 1-3 years 14 oz of milk or 500 mg calcium
Age 4-8 years 22 oz of milk or 800 mg calcium
Age 9-18 years 36 oz of milk or 1300 mg of calcium
Age 19-50 years 28 oz of milk or 1000 mg of calcium
Age 51+ years 32 oz of milk or 1200 mg of calcium

Keep those bones healthy and strong! Make sure your family is getting enough calcium in their diet! :)

Truffles

1 1/3 c semisweet chocolate chips
1/3 c vanilla soy milk

1. Make the base for the ganache: Fill a medium saucepan halfway with water and bring the water to a simmer over med. low heat. Reduce the heat to low. Use a double boiler(if you don't have one...use a large metal or glass bowl over the saucepan, but not touching the water). Add your chocolate chips and vanilla soy milk to the bowl and melt the chips until mix is smooth and shiny. Remove from heat.

2. Choose a flavor: For plain chocolate truffles, add no flavoring. For Chocolate Mint Truffles, add 1 tsp. pure peppermint extract. For Cherry Chocolate Truffles, add 1/2 c chopped dried tart cherries. For Almond Truffles, add 1/2 tsp. pure almond extract. For Kahlua Truffles, add 1 tsp. Non-Alcoholic Kahlua syrup. Choose your flavoring and stir it in to the warm ganache. Transfer the mix to a bowl, cover, and refrigerate it for 4 hours.

3. Scoop out a heaping teaspoon of chilled ganache and shape it into a ball. Roll it in your choice of topping...unsweetened cocoa powder, finely chopped toasted almonds, chocolate sprinkles, etc.. Keep in airtight container and enjoy.

I have often enjoyed a chocolate truffle, but only store bought. I figured they would be too difficult to make, so I never bothered with finding a recipe. I found this recipe in the Family Fun magazine, the June/July 2009 issue...page 103. When I saw how easy this could be, and healthier made with the soy milk versus the traditional heavy cream, I thought I'd try it. This is a great recipe to get your kiddos involved with. The boys enjoyed rolling the chocolate and picking different coatings to use. Enjoy and pass along...it really was easy to make! :)

Soup for thought...

"She loves to make soup--especially cream of yesterday" (Milton Berle)

"Do you ever wonder if some people get the full effect of alphabet soup?" (John Mendoza)

Fresh Corn Chowder

6 ears of fresh corn or 3 cups frozen corn

1 onion, chopped

1 red pepper (or use green or orange bell pepper)

1 Tbl olive oil or Pam olive oil spray

28 ounces chicken broth

2 c peeled and cubed potato (2 medium)

8 tsp flour

1/2 tsp salt

1/2 tsp black pepper

1 1/2 c milk or half and half(use any fat level you wish)

1 c shredded cheddar cheese (optional)

Garnish: Sour cream, bacon, green onions or parsley

1. Cut corn off cob, if using fresh corn. Set corn aside.

2. In a large saucepan, cook onion and sweet pepper in hot oil or Pam cooking spray, until soft...but not brown. Stir in your chicken broth and potato. Bring to a boil; reduce heat. Simmer, covered, for about 10 minutes. Stir in corn. Cook, covered, 10 minutes or until potato and corn are tender.

3. In a small bowl combine flour, salt and pepper. Stir in milk or half and half into the flour mixture; add to corn mixture in saucepan. Cook and stir for 2 minutes. Add shredded cheese, if desired. Garnish with cheese, sour cream, crumbled bacon, parsley or green onion. Serve hot with a piece of crusty French bread or with crackers.

*This recipe makes @12 cups of chowder.

I love making soups, because to me they are easy and very versatile. I use whatever I have and love using what is fresh and in season.  My grandma Yount always made and still does the best soups. Her best soup usually came right out of the refrigerator and from leftovers. She would just start tossing a bit of this and a bit of that in the soup pan. I sometimes wondered how it was all going to turn out. Well...let me tell you...it was always awesome and so good. Taking a bite of her soup brought such a warm and cozy feeling to the soul.

Rice Krispy Treats

1 stick of butter(you know the good stuff) :)

40 large marshmallows

5 cups of rice krispy cereal



1. Melt the stick of butter...until it is smooth like butta...in a large saucepan.

2. Add the 40 or perhaps 37...cuz you already ate 3...to the butter. Slowly melt the marshmallows until smooth.

3. Remove from heat and add the rice krispy cereal. Stir until mixed well. Place in a 9x13 pan and press down with a greased spatula.

4. Cut and enjoy!

I love this recipe! 3 ingredients....doesn't get any easier, but sooo good. You can also make this your own by substituting just about any cereal you like for the rice krispies. You can also add M&M's, chocolate chips, nuts, sprinkles, etc.. Kids love it and adults do too! This is one of my husband's favorite treats. Comfort food at it's easiest!

Zucchini Bread

1 1/2 c all purpose flour or whole wheat flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp nutmeg
1 beaten egg or 1/4 c Eggbeaters
1 c sugar or 1 1/4 c brown rice syrup
1 c shredded zucchini
1/4 c cooking oil or 1/4 c applesauce
1/2 c chopped walnuts or pecans, optional


1. Grease a 8x4x2 inch loaf pan. In a bowl, combine flour, cinnamon, baking soda, salt, baking powder and nutmeg.
2. In another bowl, combine egg, sugar, zucchini and oil. Add zucchini mixture to flour mixture. Stir until moistened. Stir in nuts, if desired.
3. Bake at 350 degrees for 45-50 minutes. Cool 10 minutes, if you can wait that long. Remove from pan, slice and enjoy.

*You can also substitute 1 1/2 c shredded, peeled apple for the zucchini.

My fondest memories of zucchini bread were at my Aunt Ruth's home. I remember her letting Stephanie and I help her make things in the kitchen. I always loved her zucchini bread and still to this day when I make it...it reminds me of all the good times I spent at my Uncle Don and Aunt Ruth's home! :) I'll never forget how hard she would work in the church, home and kitchen for visiting preachers, missionaries, unexpected guests and her family. She has always been an inspiration to me in so many areas of my life. I never saw her do any of these things with the expectation of getting something in return. How amazing is that!

Sherbet Punch

1 two liter of Hawaiian punch

1 two liter 7-up*

1 half gallon of rainbow sherbet ice cream

Pour the punch and soda in your finest crystal punch bowl or if you want to redneck it(like we do at times)....bring on the styrofoam containers!! Scoop your colorful, creamy and yummy sherbet right into your punch mixture. As for any "add ins", that's up to you and yours. We's a family based on Christian values, so our punch is strictly untouched with the "spirits"! haha I'm just sayin...you know what I'm sayin!

This punch was a family staple with my mom growing up. I remember savoring the thought of this deliciously refreshing and creamy punch at birthday parties and sometimes just 'cause! Easy, easy and easy! Come on now...you can do this one blindfolded and doing the two step with Hank Williams! Enjoy!

*can substitute with a diet 7-up

Cinnamon Bun Cake

3/4 c. brown sugar
1/2 c. margarine, room temperature
1 tsp. cinnamon
1 yellow cake mix
1 c. sour cream
3 eggs
1/3 c. oil*
1/4 c. water
3 Tbs. brown sugar
1 Tbs. cinnamon
1 container cream cheese icing

1. Spray 9x13 pan and line with wax paper.
2. Combine 3/4c. brown sugar, margarine and 1 tsp. cinnamon and spread in the pan.
3. At medium speed, mix cake mix, sour cream, eggs, oil and water until blended. Then increase speed to high and beat till fluffy, 2 minutes. Save 1 c. of batter and put in separate bowl. Put remaining mixture in pan.
4. Stir 3 Tbs. brown sugar and 1 Tbs. cinnamon in reserved batter. Drop in heaps on top of cake mix and swirl through.
5. Bake at 350 degrees for about 35 minutes. Done when a toothpick comes out clean. When just about cool(10 minutes), flip cake and remove wax paper. Put cake back in pan.
6. Frost when cool.

If you are a lover of cinnamon rolls and enjoy good comfort food, this cake is for you and the ones you love. Why not serve some good 'ole lovin today with this cake.

*You can substitute with apple sauce to decrease fat amount