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