Marcia's Upside Down German Chocolate Cake

In October we had a staff party at Pastor Travis & Lisa's home. Marcia Shewey brought this cake for the dessert to go along with JoAnn's homemade ice cream. I had never had it before and it was heavenly!!!

1 box german chocolate cake mix
1 cup nuts (chopped)
1 1/2 cups coconut
2 sticks oleo or butter
1 8 oz. cream cheese
1 pound powdered sugar (3 1/2 cups)

Grease 9 x 13 pan. Line bottom with nuts and coconut. Mix cake mix according to package directions. Pour over nuts and coconut. Melt butter and cream cheese. Add powdered sugar. Pour over cake batter. Bake 50-60 minutes at 350 degrees.

Jimmie Lou Ward's Fancy Cornbread

Every Thursday we have lunch at Brad's Mom's house. She always cooks up a delicious meal for us. Yesterday she tried something new. She and Betty have been going out to Jimmie Lou Ward's home doing water arobics twice a week and Jimmie Lou gave her this unique but very delicious corn bread recipe. It is so moist and yummy!

Melt 1 ½ sticks oleo or butter in a 9X13 baking dish and pour into small bowl
Mix 2 boxes of Jiffy cornbread mix with:
½ box chopped frozen broccoli (thawed)
4 eggs, beaten
1 cup chopped onion
1 cup cottage cheese
Then stir in the melted oleo or butter, mix well, and pour back into the baking dish.

Bake at 350 degrees 30 to 35 minutes or until comes clean on toothpick.

Recipe from Jimmie Lou Ward

Sheri's Potato Soup

My Mom recently gave me Sheri Martens' potato soup recipe. It's wonderful and so easy. I'll probably never make potato soup the hard way again.

1 1/2 Cups Water
1/2 cup carrots chopped
1/2 cup celery chopped
Onion Chopped
4 Chicken Boullin Cubes
Salt and Pepper

Add all of the above to a pot and bring to a boil.

Add a bag of hashbrowns.

In another sauce pan combine the following until smoothy and creamy:

2 T. Butter
2 T. flour
1 1/2 Cups Milk
1/2 Pound Velvetta Cheese

Combine the hashbrown mixture with the white sauce in a crockpot and simmer.

White Chili

This cooler weather got me in the mood for soups. Several weeks back at the office Pastor Travis was talking about his white chili recipe that is the best. Ever since he's talked about that I've been thinking that I'm going to try making White Chili. I looked up some recipes online but didn't really like those so I took some of the ingredients off the recipes and then added my own too. It turned out really good and Brad even told me that I could make it anytime.

Package of Boneless Chicken Breast (4)
2 Cans Chicken Broth
1 Can White Northern Beans (drained)
1 8 oz. Package Cream Cheese
1 large can Chopped Green Chilies
2 Cups Velvetta Cubbed (melts easier)
Garlic Salt to Taste

Boil the chicken breast in water for about 30 minutes or until very tender. I chopped the chicken fine after it was cooked so it would be easier for Hunter to eat. Put the chopped chicken along with all the other ingredients in a crockpot. Cook on high until all the cheese is melted. You can serve with mozzarella cheese and chopped green onions on top.

Nicole's Double Peanut Butter Candy Bites

These are my new favorite snack to make. Nicole Quiring posted them on her blog recently and I decided to try them out. They are awesome! Easy and every bite is incredible!

1 pkg refrigerated peanut butter cookie dough (24 inch balls)
24 miniature Reese's peanut butter cups
m&m's

Place 1 inch cookie dough ball in greased miniature muffin pan.

Bake 15-18 minutes or until edges are lightly browned.

As soon as you remove from oven press the Reese's peanut butter cups into the dough.

Then put 3 m&m's on top.

You could do these with any kind of store bought or home made cookie dough and you could use m&m's or the recipe also suggested granola. You could try a Carmel square in the center too. Options are endless. My kids LOVED these! Kids can help easily with these too. ~by Nicole Quiring

Aunt Lucille's Peanut Butter Pie

When I was growing up at home my Aunt Lucille from Burns, Kansas would come and visit us often staying sometimes a week at a time. She would often bring this peanut butter pie with her when she came or make it while she was at our house. It's now one of our families favorite pies and my brother Jared's absolute favorite. He requests it every year for his Birthday and now when he comes home from college. It's also one of the easiest pies I know to make. Whenever I have to come up with a quick Dessert this is the one I make.

1 baked pie crust
1 Lg. box vanilla pudding mix
3/4 C. Peanut Butter
2 C. Powdered Sugar
1 Carton Cool Whip

Mix vanilla pudding as directed on package. Set aside. Take the peanut butter and powdered sugar and crumble together with a fork. Sprinkle 1/3 of the peanut butter crumbles on the bottom of the baked pie crust. Pour the pudding over that. Then sprinkle more of the peanut butter crumbles on top of the pudding mixture. Top with cool whip and then sprinkle the remainder of the crumbles on top. Keep refrigerated.

Kay Hargrove's Heavenly Lemon Cake

Kay Hargrove shared this recipe with me on facebook. Sounds so heavenly. Looking forward to trying it this afternoon for my Mom's birthday.

1 - (181/2 oz.) lemon cake mix
1 large pkg. instant lemon pudding mix
1 large can crushed pineapple
1 cup sugar
1 carton of cool whip
Coconut
Bake the cake mix according to package directions in a 9 x 12 inch pan.

While the cake is hot, punch holes in it with a knife.

Cook the crushed pineapple and sugar for 5 minutes. Stirring constantly.

Spoon the above mixture over the cake and cool completely.

Prepare pudding mix and beat for at least 4 minutes.

Top the pudding mix on to the cake.

Now refrigerate the cake and allow the pudding to set.

Finally, top with cool whip and add sprinkles of coconut on top.

Sandy's Lean Stew Meat Dish - Crock Pot Recipe

Sandy Burnham posted this Crock Pot recipe to facebook. Sounds wonderful and very easy. Will be trying it very soon.

Lean Stew meat
1 can Cream of mushroom soup
1 pkg. dry lipton onion soup mix
1 small sliced onion

Combine all the ingredients and layer sliced onions on top for a little extra flavor. Put the lid on. Serve over rice or noodles.

Chicken and Rice - Crock Pot Recipe

Another fast and yummy recipe from my Crock Pot Cookbook! This one is perfect for when you are in a BIG hurry!

10 3/4 oz. can cream of chicken soup
10 3/4 oz. can cream of mushroom soup
1 pkg. dry onion soup mix
2 1/2 cups water
1 1/2 cups long-grain rice, uncooked
4 boneless chicken breast
1/4 tsp. black pepper

Combine all ingredients in slow cooker. Cook on low 5-6 hours. Stir occasionally. (note: I was gone all day and didn't stir it occasionally and it turned out great)

Chicken with Dried Beef and Bacon -Crockpot Recipe

Brad got me this awesome Crock pot Recipe book for my 31st Birthday so I pulled out my crock pot that's been stuck in the closet for years and decided to try some recipes out. I found out that the crock pot is a working woman's best friend! Most of these recipes take only 5-10 minutes preparation time. I dump my ingredients in the pot in the morning and come home at 5pm to a house that smells like I've been home cooking all day and a wonderful warm meal. It's wonderful!!!

4-6 slices bacon
8-12 slices low-sodium dried beef, divided
4-6 boneless, skinless chicken breasts, divided
10 3/4 -oz. can low-fat, low sodium cream of mushroom soup
1 cup sour cream

Microwave bacon on high for 2 minutes, until bacon is partially cooked. Absorb the bacon fat with some paper towels.

Line cooker with half the slices of dried beef.

Wrap a slice of bacon around each chicken breast and place the first layer of chicken into the slow cooker. Cover first layer of chicken breasts with the remaining slices of dried beef. Add second layer of chicken.

In a mixing bowl, combine soup and dried beef. Cover and cook on low 7-8 hours, or on high 3-4 hours.

Serve over cooked noodles or rice.

Crisp Garlic Chicken (Fast & Easy)

This recipe comes from one of my favorite cookbooks "Busy Mom's Favorites" and is perfect when you need something quick and easy. Last night I made it and served it with Sweet Potato Fries.

1 tsp. minced garlic

1/4 cup olive oil

3/4 cup Garlic Seasoned breadcrumbs

1/4 cup grated parmesan cheese

1/4 tsp. pepper

Garlic Salt to Taste

4 (6 oz.) chicken breast

Preheat oven to 425. Combine garlic and olive oil in a small microwave-safe bowl; microwave at High 30-45 seconds or just unti warm.

Combine breadcrumbs, cheese and seasonings in a shallow dish. Dip chicken in warm olive oil; dredge in breadcrumb mixture. Place chicken on a lightly greased baking sheet.

Bake at 425 for 20 to 25 minutes or until chicken is golden.

339 calories (36% from fat)

Frosted Banana Bars (Brad's Favorite)

These are Brad's absolute favorite dessert besides a good ole ooey gooey chocolate cake. Brad always eats a banana in the morning for breakfast and when he gets a craving for this cake he lets 3 bananas get really ripe and leaves them on the counter for me and I know it's time to make these bars for him again.

1/2 cup butter or margarine (softened)
2 cups sugar
3 eggs
1 1/2 cups mashed ripe bananas (3)
1 tsp. vanilla
2 cups all purpose flour
1 tsp. baking soda
pinch of salt

FROSTING:
1/2 cup butter or margarine (softened)
1 pkg. (8 ounces) cream cheese (softened)
4 cups confectioners sugar
2 tsp. vanilla

In a mixing bowl, cream butter and sugar. Beat in eggs, banana and vanilla. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 for 25 minutes or until bars test done. Cool. For frosting, cream butter and cream cheese in a mixing bowl. Gradually add confectioners sugar and vanilla; beat well. Spread over bars. Makes 3 dozen.

Rattlesnake Bites

I saw these in a "Taste of Home" magazine and needed something fast for lunch today because Brad was going to be home in 30 minutes. They were done just in time. Jared stopped by for lunch too and he loved them! They are so fast, easy and yummy! For a spicy touch...you can use jalapenos instead of green chilies.

1 pound ground beef

1 can (4 ounces) chopped green chilies

1 package (8 ounces) cream cheese (cubed)

Garlic Salt

Black Pepper

Minced Garlic
3 tubes (8 ounces each) refrigerated crescent rolls

In a large skillet, cook beef and chilies over medium heat until meat is no longer pink; drain. Add the cream cheese and seasonings. Mix well. Cool slightly.

Separate crescent dough into 24 triangles. Place 1 tablespoon of beef mixture along the short end of each triangle; carefully roll up.

Place point side down 2 inches apart on an ungreased baking sheet. Bake at 375 for 11-14 minutes or until golden brown. Serve warm. Yield: 2 dozen

Warren's Maccaroni Salad...

A few months back the guys at Brad's work had a cookout. Warren Heinrichs brought this salad to the cookout and Brad bragged and bragged on it and wanted me to make it. So, we called up Warren and got the recipe. It is delicious and if you make it several hours ahead of time it really seasons up. 

1 Pkg. Spiral Colored Pasta
1 Cucumber (chopped)
2 Tomatoes (chopped)
1 Onion (chopped)
1 Bottle of Creamy Italian Dressing
1 Bottle of Zesty Italian Dressing
Black Pepper
Garlic Salt to taste
Cook pasta as directed on package. While pasta is cooking chop the cucumber, tomato and onion in a large salad bowl. Add some pepper and garlic salt to taste. When pasta is done cooking rinse off with cool water and add to the chopped veggies. Pour in both dressings. It will seem like a lot of dressing but the pasta and veggies will soak up a lot of it. Stir all together and put in refrigerator for several hours. Before serving stir again and enjoy!!!

Caramel Fudge Cake

I made this cake for our family picnic recently. The recipe is in our MB Church cookbook (Michele Campbell's Recipe) but I added a couple of things to the recipe. It was a big hit and I'll definitely make it again.

1 Pkg. German Chocolate Cake Mix
1 Can Eagle Brand Sweetened Condensed Milk
1/2 Cup Margarine
1 Pkg. Caramels unwrapped (14 oz.)
1 Cup Coarsely Chopped Pecans
1 Container of Cool Whip
1 Butterfinger Candy Bar (chopped)

Preheat oven to 350. Prepare cake mix as package directs. Pour 2 cups batter into greased 9x13 inch baking pan; bake 15 minutes. Meanwhile, in heavy saucepan, over low heat, melt caramels and margarine. Remove from heat; add Eagle Brand; mix well. Spread caramel mixture evenly over cake. Spread remaining cake batter over caramel mixture. Top with nuts. Return to oven. Bake 30-35 minutes. Cool. Spread cool whip on top and then sprinkle with crushed butterfingers.

Quick & Easy Cherry Crisp

One Saturday not too long ago Brad said he was hungry for a cherry crisp. I didn't have much time and didn't have time to the grocery store so I searched my cookbooks high and low and found this quick and easy recipe. When I brought out the hot cherry crisp for dessert... Brad said "where did that come from?" He couldn't believe that I had made it that fast. That's how easy and quick it is! Serve it up with some cold ice cream and you have a yummy treat to end any meal with!!

1 Can Cherry Pie Filling (can use Blueberry or Apple also)
1/2 Cup Flour
1 Cup Oats
1/3 Cup Brown Sugar
1/3 Cup Melted Butter

Spread pie filling in bottom of 8x8 baking dish. Melt butter. Add flour, brown sugar, and oats and place on top of fruit. Bake for 30 minutes at 375.

Dad's Favorite Chocolate Cake

This is my Dad's favorite chocolate cake. For his birthday every year this is the cake he gets. Dad's Mom would always make this cake for him too when he was growing up.

Mix:
1 cup sugar
1 1/2 cups flour
3 tblsp. cocoa
1/4 tsp. salt
1/2 tsp. baking powder
1 tsp. soda

Add: 1 cup cream
1 tsp. vanilla
1 or 2 eggs
1/4 cup buttermilk

Mix well. Put in greased and floured 8x8 pan. Bake at 350 for 25-30 minutes.

Icing:
1/4 cup crisco or butter
1/4 tsp. salt
1 1/2 tsp. vanilla
3 1/2 cups confectioners sugar (sift if lumpy)
1/2 cup cocoa
1/3 cup milk

Combine melted crisco or butter and salt, then add milk and vanilla. Mix in sugar in 3 parts. Mix until smooth and creamy. Add more sugar to thicken or milk to thin, as needed for good spreading consistency.

Lakin Mossy Cake

This cake recipe comes from Winona Smith. When I was little we would go and visit Roger and Winona Smith often in Lakin, KS at their second home and she would always make this yummy cake for us. It's is so rich but so good!

1 box cake mix (chocolate)
1 can eagle brand milk
1 jar carmel ice cream topping
1 container cool whip
2 butterfingers (crushed)

Bake cake according to directions on box. Punch holes in cake with a wooden spoon handle after it comes out of the oven. Cool. Mix carmel and milk. Pour over the holes. Spread cool whip on top and sprinkle with butterfingers.

Ramen Noodle Salad

I discovered this easy delicious salad in the Fairview MB cookbook by Janice Wichert recently and make it often when I need something quick and easy.

1 package ramen chicken-flavored noodles (save seasoning for dressing)
1/2 head cabbage (I buy one package of already shredded cabbage)
1 pkg. frozen peas (uncooked)
1 can diced water chestnuts
1 bunch green onions, sliced
1/2 c. sliced almonds
1/2 c. sunflower seeds

Dressing:
2 T. sugar
1/2 c. oil
Seasoning mix from noodles
1 1/2 tsp. seasoned salt
1/2 tsp. pepper
2 T. wine vinegar
2 T. lemon juice

Shake dressing ingredients and pour over vegetables just before serving.

Poorman Steak

This is a dish that my Mom would make often when I was growing up. It doesn't sound like it would be that good by looking at the ingredients but it so yummy especially served with mashed potatoes. Brad loves this dish and recently I made it and let Hunter try some for the first time. He loved it and will eat a whole steak every time.

3 lbs. Hamburger
1 Cup Cracker Crumbs
1 Cup Cold Water
Seasoned Salt, Garlic Salt and Pepper to taste

1 Large can of mushroom soup mixed with 3/4 cup milk

Mix well and press into cookie sheet and chill long enough to set. Cut in squares, roll in flour, fry on both sides in a small amount of grease to golden brown (not too much). Place in baking dish. Pour mushroom soup mixture over the top. Put in oven and bake at 350 for 30-45 minutes until top is browned a little.

Evelyn's Peanut Butter Cake

This cake recipe comes from my Mom's friend, Evelyn Koehn. My brother Fred could eat this whole cake at one sitting. It's addicting once you have a piece.

Mix:
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
2 cups sugar

Bring to Boil:
1/2 cup oil
1/2 cup peanut butter
1 1/2 sticks of butter
1 cup water

Pour over dry mixture and beat.

Add:
2 eggs
1/2 cup buttermilk
1 tsp. vanilla

Pour into large sheet cake pan. Bake at 350 for 15-18 minutes. Frost while still warm.

FROSTING
Combine:
1/2 cup evaporated milk
1 cup sugar
1 tblsp. butter

Boil for 2 minutes. Remove from heat. Add 1/2 cup minature marshmallows and 1/2 cup crunch peanut butter. Stirl until melted. Add 1 tsp. vanilla and pour over warm cake and spread.

Kitty Litter Cake

I made this cake for Brad's 30th Birthday party. It was hilarious watching his face along with everyone else's when I brought it out to serve. It is so real looking and you are not really sure if you even want to eat it, but it does taste good.

1 spice or German chocolate cake mix
1 white cake mix
1 large pkg vanilla instant pudding mix
1 pkg vanilla sandwich cookies
Green food coloring
12 small Tootsie Rolls
New, cleaned litter box
New, cleaned litter scooper

Prepare the cake mix according to the directions on the box. Use any size pan. Allow the cake to cool to room temperature.

Prepare the pudding mix and put it in the refrigerator for now.

Crumble the white sandwich cookies in small batches in a food processor (scrape often to get every little piece) or by hand. Set aside all but about 1/4 cup.

Measure 1/4 cup of cookie crumbs and add a few drops of green food coloring to it. Mix with a fork or shake everything in a jar.

Crumble the room temperature cake into a large bowl. Toss it gently with half of the remaining white cookie crumbs and enough chilled pudding to moisten (not soak) the crumbs.
Put the cookie crumbs and pudding mixture into a brand new, clean litter box.
Heat three unwrapped Tootsie rolls in a microwave safe dish and until they’re soft and pliable. Pinch the ends so they are no longer blunt–you want them to look convincingly like what cats put in the litter box, right? Repeat this process with as many Tootsie rolls as you’d like to add, microwaving them in batches of three.

Bury the shaped Tootsie rolls in mixture and sprinkle them with the other half of the cookie crumbs.

Scatter the green cookie crumbs lightly over the top. This will mimic real litter, where many of the grains are often blue or green.

Shape 3 more Tootsie rolls and scrape them on top of the cake. One can hang over the side of the litter box. Sprinkle them lightly with cookie crumbs.

Place the box on a newspaper and sprinkle a few of the cookie crumbs around. Serve with a brand new, cleaned litter scooper for that extra touch!

Ooey Gooey Rice Krispie Caramel Bars

These were brought to some family gathering we were at a few years back and we fell in love with them.

1/2 stick margarine
10 oz. bag marshmallows
6 cups rice krispies

Mix the above ingredients together and press onto cookie sheet

1 bag of caramels
1 can sweetened condensed milk

Mix caramels and milk and spread on top of rice krispie mixture.

1/2 stick margarine
10 oz. bag marshmallows
6 cups rice krispies

Mix the above ingredients again just like you did for the first batch and press on top of the caramel mixture. Let set for a couple of hours before cutting and serving. They are very messy but oh so good!

Ruth Ann's Hot Fudge

Ruth Ann Cunningham gave me this recipe once when we went to visit them in Tulsa. It is so easy and is so mouth watering. You will want more and more.

1 C. Chocolate Chips
1/2 C. Oleo
2 C. Powdered Sugar
1 Can Evaporated Milk (or milnot)

Melt chocolate chips and oleo in microwave. Mix in the powdered sugar and milk and let boil for 2-3 minutes. Serve over ice cream or anything else.

Wedding Punch

This is the punch we served on our wedding (July 22, 2000).

2 Pkg. Kool Aid (any kind)
2 Qt. Water
46 oz. Pineapple Juice
2 C. Sugar
3 Litter Lime Soda

Mix all the ingredients together except the lime soda. Freeze and then when you are ready to serve take out of freezer and let melt until slushy. Poor lime soda over and serve.

Easy Swedish Meatballs

Brad's Mom recently fixed this for us on a Thursday. It was so good.

Easy Swedish Meatballs
1 1/2 lbs. lean hamburger
1 pkg. Stovetop Stuffing for pork
2 eggs lightly mixed
1 small onion, chopped
1 1/4 cups water
2 12 oz. jars beef gravey
1 cup light sour cream

Preheat oven to 400 degrees. Mix meat, stuffing mix, eggs, onion, and water until well blended. Shape into meatballs. I sprayed a large skillet with Pam and browned the meatballs. You may also put meatballs in a 13X9 baking dish and bake in the oven 20 minutes or until cooked through which is what the original recipe called for. Mix beef gravy and sour cream in large sauce pan, add meatballs mixing lightly and simmer until heated through. Serve over noodles or rice.

Raspberry Jello Salad

When we were at Brad's Uncle Kenny's funeral in KS the holdemans made the meal and one of the salads they served was this raspberry salad. It is so incrediable!

1 pkg. graham crackers (crushed)
3 tbls. white sugar
3/4 cup margarine
2 cups cool whip
8 ounces cream cheese
1 cup white sugar
1 large box raspberry jello gelatin
2 cups boiling water
2 (10 ounce) pkg. frozen raspberries

Mix crushed graham crackers and 3 tbls. sugar. Slowly pour in melted margarine and mix. Press into a 9x10 inch cake pan and bake at 350 for 10 minutes.

In a food processor blend together the cool whip, cream cheese, and 1 cup sugar. Pour over crust and chill. Dissolve the jello in the 2 cups boiling water. Stir in the 2 pkgs. frozen raspberries and stir to melt. Jello mixture will thicken. Pour over cream cheese layer. Place in fridge until set, around 2 hours.

Crustless Spinach Quiche

I discovered this recipe on the internet and took to Journey Sunday school a couple of times and it was always a big hit.

4 ounces cream cheeese (softened)
1 1/2 cup Milk
7 Eggs
1/4 tsp. pepper
Garlic Salt and Seasoning Salt (optional)
3 cups shredded cheddar cheese
1 (10 ounce) pkg. frozen chopped spinach (thawed and squeezed dry)
1 cup frozen chopped broccoli (thawed and well drained)
1 small onion (finely chopped)
1 lb. cooked ground pork sausage

1. In a small mixing bowl, beat cream cheese.
2. Add milk, eggs, pepper and other seasonings, beat until smooth.
3. Stir in remaining ingredients.
4. Transfer to a jelly roll pan coated with nonstick cooking spray.
5. Bake at 350 for 45-50 minutes or until a knife inserted comes out clean.

Monica's Taco Soup

Monica W. gave me this recipe years ago when we both were going to Weight Watchers. It's low fat but doesn't taste like it. Very good!

1 lb. lean hamburger (brown, drain and rinse)
1 medium onion chopped
3 cans chili beans
1 can whole kernel corn
2 cans rotel
1 1/2 c. water
1 pkg. taco seasoning
1 pkg. dried ranch dressing mix

Put all together in a pot and simmer for an hour. You can serve with shredded cheese and crushed doritos on top.

Poppy Seed Chicken

When my Grandma died in 2001 someone brought over a poppy seed chicken dish that was absolutely wonderful. I set out to find a recipe like it and this is the one I came up with. Our family loves this dish!

10 chicken breast
2 cans cream of chicken soup
16 oz. sour cream
5 cups ritz crackers
2 sticks butter (melted)
2 tbsp. poppy seeds
1 onion (chopped)
4 stalks of celery (chopped)

Cook chicken breast in a big pot of boiling water for a couple of hours until chicken is really tender. Take chicken out of water and tear into little pieces. In another bowl put the chopped celery and chopped onion in 2 cups of water and put in microwave and cook until celery is soft. Drain the water off. Spray a 9x13 pan with nontick spray. In a bowl, mix the chicken, cream of chicken soup and sour cream, along with the onions and celery. Dump this mixture into the casserole dish and spread evenly.

Crush crackers and spread on top of chicken mixture. Take the melted butter and pour evenly over the crackers. Sprinkle with poppy seeds.

Bake uncovered in a 350 degree oven for 30 minutes or until crackers are browned.

Velda's Chicken & Bisquits

Every Thursday Brad's Mom has us down for lunch and this is one of my favorites that she fixes.

1 lb. chicken breasts
3 14.5 oz cans chicken broth
1 chopped onion
2 bay leaves
2 cans cream of chicken soup
3 tbls. cornstarch

Put chicken breasts, chopped onion, chicken broth, and bay leaves in large sauce pan. Bring to a boil and simmer for 30 minutes or until meat is tender. Remove meat from broth letting the broth simmer as the meat cools for a few minutes. Then cut meat into small chunks and add back to the broth. Add the 2 cans of cream of chicken soup, then mix 3 tbls. of cornstarch with a cup of water and add to the meat and broth stirring all the while, so it doesn't lump up. Add pepper to taste, pour into large casserole or baking dish, top with either canned or bisquik bisquits, and bake at 400 degrees until bisquits are golden brown.

Bacon Wrapped Chicken with Dried Beef

This recipe has been made and served by the Deacons at the past several Golden Age Banquet's held at our church in the Spring. When my Mom and Dad became Deacons over a year ago, Mom served this to our family at a Sunday meal and we all loved it. I've been making it ever since and it is so easy.

8 Chicken Breasts
8 Slices of Bacon
4 oz. dried beef (chopped)
1 Can Cream of Mushroom Soup
1 (8oz.) carton sour cream

Cover bottom of 9x13 baking dish with chopped dried beef. Wrap each chicken breast with a slice of bacon and place over beef. Mix soup and sour cream. Pour (or more like spread) over chicken. Bake, uncovered at 275 for 3 hours.

Cake Cookies

These cookies are awesome! I got the recipe from my beautician (Sara J.). They are so EASY and so MOIST and you can use any cake box mix you want.

1 Box Yellow Cake Mix (or any other cake mix you want)
2 Eggs
1/2 Cup Oil

Drop by spoon full onto a baking sheet about 2 inches apart. Bake at 350 for 6-9 minutes. Frost with Pillsbury Lemon Frosting. I also make the German Chocolate Cake Cookies quite often too. Use a german chocolate cake mix and frost with Pillsbury Coconut Frosting. YUMMY!!!

Chocolate Peanut Butter Squares

These are so simple to make and are always a big hit.

2 Family Pkg. of Pillsbury Chocolate Chip Cookie Dough
2 Cups Peanut Butter
1 1/2 Cup Powdered Sugar

Grease a 9x13 cake pan. Press 1 pkg of the cookie dough into bottom of pan. Mix peanut butter and powder sugar together. Spread on top of cookie dough. Take the other pkg. of cookie dough and crumble on top to cover the peanut butter layer. Bake in oven at 350 uncovered for approximately 15 minutes or until cookie dough turns light brown. Remove from oven and let set for a couple of hours. Cut into little squares. These are very rich.

Kay's Belleville Gooey Butter Cake

When Kay joined our family she introduced us to this heavenly dessert during the Holidays.

1 Butter Pecan Cake Mix
2 eggs
1 Stick of Butter Softened

Combine and spread into a greased 9x13 pan or spring form pan. I like to use a spring form pan with a glass in the middle.

1 8 oz. softened cream cheese (Kraft)
1 Egg
3/4 lb. or approx. 1 1/2 cups of powdered sugar

Mix until creamy and spread over cake. Leave the outside and inside edges uncovered. Sprinkle with pecans (optional).

Bake at 350 for approximately 35 to 40 minutes. Cooking time will vary with the size of the pan. I then drizzle with powder sugar icing.

Starting an Online Collection of My Favorite Recipes

For a couple years now I've wanted to put all my favorite recipes in a collection that I could some day print into a cookbook. I decided that maybe a good way to start would be to put them down on this blog and put them in catagories such as, desserts, main dishes, salads, etc. so that when I want to print them I can just select them by catagories and print each section that way.

All the recipes that I post I have tasted at one time in my life and are from family, friends or recipes that I have gotten off the internet or some new cookbook I bought.