Skip to Content

Recipe of the Week!

Printer-friendly version

Foods from Readers All Over the World!


Back in the day, the talented cook used guidance for recipe perfection. That resource was known as a recipe box. The following additions were discovered in the

"Dinner is Served" 1972 Collection

Why not try the very best of our Mothers and Grandmothers treasured recipes from yester-year on your family dinner table!


Chocolate Covered Peanut Butter Rice Krispie Balls






Add a note   Print  

  • Prep

    40 m

  • Ready In

    1 h 20 m

  1. In large electric mixer bowl, beat peanut butter, margarine and sugar on medium speed until thoroughly combined. Add KELLOGG'S RICE KRISPIES cereal, mixing thoroughly. Portion mixture, using rounded teaspoon. Shape into balls. Place each ball in paper cup. Refrigerate.
  2. Melt chocolate morsels and shortening in small saucepan, over low heat, stirring constantly. Spoon 1 teaspoon melted chocolate over each peanut butter ball. Refrigerate until firm. Store in airtight container in refrigerator.

















St. Patrick's Day Treats!



      1 bag rounded pretzels

      1 bag stick pretzels

      1 bag Hersey kisses

      1 bag M&M's


      Using the rounded pretzels, place the end of each piece aganst the other two pieces. Add one stick pretzen for the stem. Place a Hersey kiss on the top of all four pretzels. Place in a warm oven until the Hershey kiss is soft. Remove from ovn and immediately take a green M&M and push it into the melted, soft Hershey kiss. Allow to cool completely!




Peanut Butter Cookies


Ingredients :
1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar...
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/4 cups sifted flour
3/4 teaspoon baking soda
1/4 teaspoon salt

Directions :
Preheat oven to 375?. Mix first six ingredients. Add the rest of the ingredients. Mix well. Roll into balls and press down with a fork dipped in sugar or flour. Bake for 10-12 minutes on ungreased cookie sheet.






What is a "Kolache"?

While wandering around the St. Louis County area in search of something out of the usual to eat, we bumped into a restaurant that serves a unique cuisine. A Kolache is a yeast bread roll filled with whatever delicious additive you choose. A Kolache can be a main course or a dessert, depending on your preference. Our choises were absolutely delicious and the staff was incredibly helpful and friendly. Why not give them a try! 





2 whole large peaches ( I bet you can use canned peaches as well if you don't have fresh)
2 8 oz cans crescent rolls
2 sticks butter
1-1/2 cup sugar
1 tsp vanilla
cinnamon, to taste
1 1/2 cups orange juice
Peel and pit peaches. Cut both peaches into 8 slices. Roll each peach slice in a crescent roll. Place in a 9 x 13 buttered pan.
Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over peaches. Pour orange juice around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top







Lazy Man's Peach Pie







Slow Cooker Chicken Teriyaki





Preparation Time: 15 minutes
Total Time: 5 hours, 15 minutes
Serves: 6-8

3 pounds boneless skinless chicken breasts, chopped
3/4 cup low-sodium soy sauce
3/4 cup brown sugar
1/3 cup rice vinegar
2 garlic cloves, minced
3/4 teaspoon ground ginger
4 teaspoons cornstarch
1/4 cup warm water
1/4 cup green onion, finely chopped

1. Place chopped chicken in bottom of 4-quart slow cooker.
2. Wisk together soy sauce, sugar, vinegar, garlic and ginger. Pour over chicken.
3. Cover and cook on low 4-5 hours.
4. Remove chicken. While slow cooker is still warm (or left on the warm setting if your has one), mix cornstarch with warm water until smooth. Slowly add into sauce in the slow cooker to thicken, mixing as you add.
5. Return chicken to slow cooker and stir to coat in sauce.









Easy Tater Tot Casserole


6 ingredients

1 pound ground beef

1 onions (medium, chopped)

10 3/4 ounces Campbell's Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

1 tablespoon ketchup

1 tablespoon worcestershire sauce

3 cups frozen tater tots


Combine ingredients in a baking dish and bake at 350 degrees for 35 minutes.




Cowboy Caviar - Oh So Good!



 2 cans Mexicorn

1 can Rotel (reg or hot)

2 cups shredded cheddar

6 green onions (sliced)

  1 cup each mayo

  1 cup sour cream

Mix and Enjoy with

Chips of Choice!









A St. Louis Best!







Caramel Cake


3 sticks butter
3 cups sugar
5 eggs
3 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/4 cups whole milk
1 teaspoon vanilla

Directions: Preheat your oven to 350 degrees. Cream the butter, sugar and eggs together and beat well. In a separate bowl, combine dry ingredients. Add the dry ingredients alternately with the milk, and then add vanilla. Beat in a mixer bowl or with a hand mixer until the batter “ribbons.” Pour batter into three greased and floured 9-inch cake pans. Bake for about 30 minutes and use a toothpick to check to see if it is done. This cake can also be made in a 9-inch x 13-inch pan, which will need to be baked for about 45 minutes. Cool layers on a cake rack before icing.

Caramel Icing

2 sticks butter
1 (16 oz.) box of light brown sugar
1/4 teaspoon salt
2/3 cup evaporated milk (canned)
2 cups sifted confectioner’s sugar
2 teaspoons pure vanilla extract

Directions: Place butter, brown sugar and salt in a saucepan. Heat, stirring until the brown sugar is well dissolved. Add milk and continue stirring until blended. Let bubble (at an easy boil) for approximately 4 minutes. Stir constantly to avoid sticking. Set hot mixture aside to cool for several minutes. Using mixer, add confectioner’s sugar and vanilla. You will see it turn lighter and caramelize. When you’ve reached the desired consistency, ice the cake, placing some of the icing between the layers.







Bacon Onion Butter


It’s loaded up with savory flavors, including onions and worcestershire sauce, and of course a ton of crispy bacon! It really is the best way to finish off steaks, burgers, and even grilled or roasted veggies. If you whip up a big batch, you can easily pull a few pats out of the freezer whenever you need them, which, if you’re anything like us, will be often!



20 minutes active; 1 hour inactive to prepare, Serves 12-16


1 cup (2 sticks) butter, softened

10 strips bacon, diced

1/3 cup onion, finely diced

1 tablespoon worcestershire sauce

1 teaspoon freshly ground pepper


In a medium skillet, saute bacon over medium heat until mostly cooked. Add onion and continue to saute until bacon is crispy and onion is softened. Drain excess grease and set aside to cool slightly.

In a medium mixing bowl, add softened butter, bacon-onion mixture,worcestershire sauce, and pepper. Cream together with a hand mixer or two forks until thoroughly mixed.

Transfer butter to a large piece of plastic wrap and form it into a long log. Wrap butter tightly in plastic wrap, twisting the edges to seal. Refrigerate or freeze until chilled and set, 30-60 minutes, then slice into dials when ready to cook with.

Serve on steak, burgers, or veggies and enjoy!









Beer Cheese Soup


 Serves 6-8


  • 1 (32 oz.) carton chicken broth
  • 1 (12 oz.) bottle beer (we use ale or lager)
  • 3 cups sharp cheddar cheese, grated
  • 1 cup white onion, finely chopped
  • 3/4 cup carrot, finely chopped
  • 1/2 cup celery, finely chopped
  • 1/2 cup heavy cream
  • 1/4 cup cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • kosher salt and freshly ground pepper, to taste
  • paprika, to taste


  1. Combine onion, carrots and celery in your slow cooker, and pour in beer and chicken broth





Strawberry Pretzel Jello Salad




·                   2 cups crushed pretzels (I used the checker shaped ones but you can also use sticks)

·                   ¾ cup butter, melted

·                   3 Tbsp. sugar

·                   12 oz. cream cheese, softened

·                   1 cup sugar

·                   12 oz. cool whip, thawed to room temperature

·                   1 (6 oz) box Strawberry Jello

·                   2 cups boiling water

·                   3 cups strawberries, sliced


1.          Combine melted butter and sugar. Stir in the crushed pretzels. Press evenly on the bottom of a 9x13 pan. Bake at 375 degrees F for 8 minutes. Let cool completely.

2.          In a large bowl, combine cream cheese, sugar, and cool whip. Beat until smooth. Spread over pretzel crust. Make sure to get the cream mixture tight against the edges of the pan to prevent the jello mixture from seeping through.

3.          Bring 2 cups of water to a boil. Remove from stove and add jello. Stir until Jello is dissolved. Add sliced strawberries. Pour over cream layer and put in the fridge for at least 4 hours.












Meatball Bombs 



These tasty bacon meatball treats are the perfect way to spice up any special celebration!




  • 2 yellow onions
  • 1 lb. ground beef
  • 1/4 cup onions, diced
  • 1/4 cup parsley, chopped
  • 1/4 cup mushrooms, chopped
  • 1 Tbsp. brown sugar
  • 1 Tbsp. spicy ketchup
  • 1 tsp. soy sauce
  • 1 tsp. worcestershire sauce
  • 1/4 cup Panko bread crumbs
  • 1 pack of bacon
  • 1 bottle of BBQ sauce

To start making these tasty BBQ meatball onion bombs, preheat your oven to 425.

Cut off the tops and bottoms of the onions and remove the exterior skin. Cut the onion in half and peel the layers apart, keeping the biggest layers to stuff with meat.

Setting the onion layers aside, mix the ground beef, diced onion, parsley, mushroom, brown sugar, condiments, and bread crumbs in a large mixing bowl by hand.

Place a handful of the meatloaf mixture inside two of the onion layer pieces.

Wrap the onion meatballs in bacon, using three slices per ball. Secure the bacon with toothpicks to keep it from unraveling during cooking.

Bake in a dish at 425 °F for 40 minutes. Cover the balls in BBQ sauce and bake for an additional 5 minutes.








Summer Specialities !


Canadian Butter Tarts!

Melt in your mouth butter tarts, oh sooo good !!


Real Canadian Butter Tarts

 This recipe should give somewhere between 3 and 4 dozen tarts depending on how full you fill the shells and how big your tart tins are.

 The method for baking is unusual, but will prevent the filling from boiling over." 


 1 cup butter, melted

 3 tablespoons vinegar

 4 eggs, lightly beaten

 4 cups brown sugar

 2 teaspoons vanilla

 1/4 cup raisins - opt.


 Line tart tins with pastry. Sprinkle 6-8 raisins into each tart shell.

 Let butter cool to room temp, then add the remaining ingredients. Stir until smooth.

 Spoon into unbaked tart shells, filling about 2/3 full.

 Bake at 200F for 15 min, then without taking the tarts out, turn the oven to 350°F Bake another 10-15 min, until they start to brown. This method will prevent them from boiling over.

 Note: I use Tender flake lard and make the pastry using the instructions on the box, chilling the dough before rolling. Roll it a little thicker than for pie pastry, and use a little extra flour.



 Ann Murray, Del Monte

For all those green bean lovers out there ...

With 30 million green-bean casseroles set to appear on holiday dinner tables, I'm writing to suggest a story for The Scoop Newspaper on a fun holiday survey: "Missouri is ranked #3 in the U.S. for love of green-bean casserole, according to the Del Monte Green Bean Index."
To conduct this study, bean counters at Del Monte -- the country's prominent grower, distributor, and marketer of green beans and many other delicious vegetables -- asked 1,500 Americans to "go green bean" and rate their fondness for the classic green-bean casserole side dish.
Shown below are the Top 20 U.S. states with the highest concentration of green-bean casserole lovers: 



#1: Kentucky (78% of residents 'really like or love the dish')
#2: Wisconsin (77%)
#3: Missouri (76%)
#4: Iowa (75%)
#5: Maine (74%)
#6: New Hampshire (73%)
#7: Florida (72%)
#8: Colorado (71%)
#9: California (69%)
#10: Mississippi (68%)
#11: Oklahoma (67%)
#12: Utah (66%)
#13: Kansas (66%)
#14: Texas (65%)
#15: Maryland (64%)
#16: Ohio (63%)
#17: Massachusetts (62%)
#18: Illinois (61%)
#19: Michigan (60%)
#20: New York (60%)


Del Monte also asked state residents to rate their favorite "secret ingredient" -- a single, creative item that can be added to the casserole's iconic green bean, cream of mushroom, and french fried onion flavors to make it unique and different. According to the survey, the Top 5 most-wanted secret ingredients are:

#1: Bacon (37% picked it as their favorite secret ingredient)
#2: Cheese (19%)
#3: Mushrooms (15%)
#4: Bread crumbs, croutons, or crushed crackers (12%)
#5: Almonds (8%)


If casserole isn't yet part of your holiday menu, don't be green with envy. See the links below:

* Classic grean-bean casserole recipe:

* Other grean-bean casserole recipe variations:

For those on a string (bean) budget, all varieties of canned Del Monte green beans are on a special sale this holiday season.


* For ready-to-use photos of green-bean casseroles, Del Monte green bean cans, or the Del Monte logo, please download them here:




Festive Christmas Cake


Complete with Visual Instructions!



Peach Dumplings

Delicious and Easy to Make!



 2 whole large peaches

 2 8 oz cans crescent rolls

 2 sticks butter

 1-1/2 cup sugar

 1 tsp vanilla

 cinnamon, to taste

 1 12 oz can Mountain Dew


Peel and pit peaches. Cut both peaches into 8 slices. Roll each peach slice in a crescent roll. Place in a 9 x 13 buttered pan.

 Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over peaches. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces




Cream Cheese Pound Cake


1 1/2 cups butter, softened
1 8 oz packagecCream cheese, softened
3 cups sugar...
6 large eggs
1 1/2 tsp vanilla extract
3 cups all-purpose flour
1/8 tsp salt

Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add vanilla mixing well. Combine flour and salt, gradually add to butter mixture, beating at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan. Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan. This will help keep the cake moist. Bake at 300°F for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.

1 cup powdered sugar
1/2 tsp vanilla
1 TBS milk, to consistency

Mix together till desired consistency is reached, but should be thin. Add more milk one teaspoon at a time to get the thinness you want. Drizzle over cooled cake.





Easy Apple Fritters

Delicious ... especially served warm!



1 cup all purpose flour
1/4 cup sugar
3/4 teaspoon salt
1 1/2 teaspoons baking powder...
1 teaspoon cinnamon
1/3 cup milk
1 egg
1 cup chopped apple

•2 cups powdered sugar
•1 1/2 tablespoons milk

Combine flour, sugar, salt, baking powder, cinnamon. Stir in milk and egg until just combined. Fold in apple. Pour oil into skillet so that it is approximately 1 1/2 deep. Heat oil on high. Oil is ready when a little dough thrown in floats to top. Carefully add dough to oil in heaping teaspoons. Cook until brown, about 2 minutes, then flip. Cook another 1-2 minutes, until both sides are browned. Transfer briefly to paper towels to absorb excess oil, then transfer to cooling rack. Make glaze by stirring milk and powdered sugar together in a small bowl. Drizzle over apple fritters. Wait approximately 3 minutes for glaze to harden, then flip fritters and drizzle glaze over the other side. Best served warm.






A Healthy Snack Idea!







Delicious Summer Berry Salad



8 cups mixed salad greens

2 cups fresh blueberries

1/2 cup crumbled Gorgonzola or blue cheese

1/4 cup chopped and toasted walnuts or pecans

Bottled vinaigrette



Toss together first 4 ingredients; drizzle with desired amount of vinaigrette, tossing gently to coat.

Note: For testing purposes only, we used Newman's Own Light Raspberry & Walnut vinaigrette







An Easter Treat!





1 package chocolate cake mix (regular size)

1 quart fresh whole strawberries

1 carton (15 ounces) strawberry glaze

2 cartons (12 ounces each) frozen whipped topping, thawed, divided

1 cup chocolate frosting

Shaved chocolate



Prepare and bake cake according to package directions, using a 13-in. x 9-in. baking pan. Cool completely on a wire rack.

Set aside five strawberries for garnish. Slice remaining strawberries. Cut cake into 1-in. cubes. Place half of the cubes in a 6-qt. glass punch bowl. Top with half of the sliced strawberries; drizzle with half of the strawberry glaze. Spread with 3-1/2 cups whipped topping.

In a microwave-safe bowl, heat frosting on high for 20-30 seconds or until pourable, stirring often; cool slightly. Drizzle half over the whipped topping. Repeat layers of cake, berries, glaze, whipped topping and frosting. Top with remaining whipped topping. Cover and refrigerate until serving. Garnish with shaved chocolate and reserved strawberries. Yield: 24-28 servings.



Who would think cinnamon waffles could be so easy??


Baked Sweet & Sour Chicken ... Delicious! 



The chicken coating:...

3-4 boneless chicken breasts
salt + pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

The sweet and sour sauce:

3/4 cup sugar
4 tbs ketchup
1/2 cup distilled white vinegar
1 tbs soy sauce
1 tsp garlic salt

Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.




Cabbage is a superfood with lots of nutrients! Among many other health benefits, it is known for healing stomach ulcers and preventing cancer --especially colon cancer. It is a very alkaline forming food. Eat it often!


If you like stuffed Cabbage Rolls, this is a Winner!  I added 1 cup of rice to mine. The whole pot only 15 WW Points Plus!


1 1/2 to 2 pounds lean ground beef or turkey
1 tablespoon oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon sea salt


In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.
Add the garlic and continue cooking for 1 minute.

Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.

Yield: Serves 6 to 8






Beat the Cold Weather Blues!



1 Gallon Apple Cider

1 Liter Everclear Alcohol

3 Cinnamon Sticks


  1. Add Apple Cider and Cinnamon Sticks to crock-pot.
  2. Cook on low for 8 hours.
  3. Turn off crock-pot and allow the cider to cool to room temp.
  4. In a large pan (large enough for a 5 quarts), mix cider and the Everclear Alcohol. If your crock-pot is large enough for this, you can do it there once the cider is cooled.
  5. Pour into 5 Quart Canning Jars (or bottles of your choice) and put lids and rings on.
  6. Let the jars sit in a cool dark place for 30 days to allow the alcohol to take the flavor of the cider.
  7. This is shelf stable and can be kept on the counter, or if you prefer it chilled, in the refrigerator.
  8. NOTE: this is a strong adult beverage. Serving size is one shot glass.




Doughnut Muffins

1 3/4 c (all purpose) flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp cinnamon
1/3 c vegetable or canola oil
3/4 c white granulated sugar
1 egg
3/4 c milk

Combine dry ingred. Mix liquids in separate bowl. Add liquids to dry and combine together well, without over beating. Spoon mixture into prepared muffin tins. Bake at 350 for 20-25 min.

While muffins are baking prepare sugar topping.
1/4 c granulated sugar
1/4 tsp cinnamon

While muffins are hot, dip into (1/2 c) melted butter and roll into sugar & cinnamon mixture.

1 dozen muffins.








3 cups of mashed potatoes
2 eggs
1/3 cup sour cream (optional extra for serving)
1 heaping cup shredded sharp cheddar cheese
2 tablespoons grated Parmesan
2 tablespoons chopped chives or parsley
Salt and black pepper, to taste

Directions Preheat oven to 400 degrees F. Lightly grease with butter 8 - 9 of the wells of a nonstick muffin pan. In a medium mixing bowl whisk the eggs then mix in the sour cream. Stir in both cheeses and the chives. Add potatoes and mix well. Spoon them into the pan filling the cups to slightly below the top. Bake 25- 35 minutes until they pull away from the sides of the cup and are golden brown. Remove from oven and let them cool 5 minutes in pan. Serve with sour cream if desired. 



Make Christmas Morning Special!

Comfort Breakfast Bake



5 eggs

1/4 cup milk

16 oz refrigerated breakfast biscuits (I used the Pillsbury flakey kind) 4 scallions (green onions, spring onions, whatever you prefer to call them)

1 cup shredded extra sharp cheddar cheese

If you’re into the meats – cooked center cut bacon or cooked sausage 11×17 pan, sprayed with cooking spray (Note: I think a 9×13 works better, but it might need to bake a little longer)

1. Mix your eggs and milk in a large bowl. Cut each biscuit (I’m all about scissors in the kitchen) into fours and add it to the bowl. I like to do this before I cook the bacon or cut up the scallions – give the biscuits some time to really soak in the eggs.

2. Cut up your scallions, shred your cheese, cook and break up your bacon (or sausage). Add everything to the bowl.

3. Mix it all up and pour into your pan. Bake at 350 for 25-30 minutes .. closer to 30 so it isn't runny









No Bake Chocolate Éclair Cake!


Must be made 24-hour in advance so to blend the pudding mixture and the graham crackers.     Delicious!





 2 (3.5 oz.) boxes vanilla instant pudding

 3 c. milk

 1 (8 oz.) container Cool Whip

 Graham crackers



 1/3 c. cocoa

 1 c. sugar

 1/4 c. milk

 1 stick (1/2 c.) butter (or margarine)

 1 tsp. vanilla



 For the filling:

 1. Combine pudding mix and milk; beat. Stir in Cool Whip.

 2. Place a layer of graham crackers in the bottom of a 9x13" dish. Spread 1/2 of the pudding mixture over the graham crackers. Repeat with another layer of graham crackers and pudding; then top with a final layer of graham crackers.


 For the topping:

 3. Bring cocoa, milk, and sugar to a full rolling boil; boil about 1 minute, stirring very frequently. Remove from heat and cool one minute. Add butter and vanilla; stir until butter is melted.

 4. Pour chocolate topping over the top layer of graham crackers.

 5. Refrigerate overnight.

 That's it! Enjoy!






  3 eggs

 2 cups milk

 1/4 cup sugar

 3 1/2 cups flour (I use All Purpose)

 1/2 tsp salt

 2 tsp baking powder

 Preheat oil (my grandmothers would have used lard or Crisco, I use Mazola) in a cast iron skillet on medium high heat (for an electric frying pan preheat to 375 degrees). Leave room between the oil and the top of the pan to allow room for batter to be added. Beat eggs, add milk and sugar. Beat well. In a separate bowl, sift flour, salt and baking powder. Add to egg and milk mixture. Beat until batter is smooth. Batter should be thin enough to flow through the opening of your funnel. If needed, add a little more milk.

 Put your finger over the bottom of the funnel and pour batter in top. Drizzle batter in hot oil making criss crosses and swirls. (I use a measuring cup with a thin spout to do this, easier for those of us less coordinated!). Let brown on bottom and then carefully flip it over with tongs to brown on the other side.

 Place on a paper towel to drain for a minute or so and then serve warm with molasses, jelly or sprinkle with powdered sugar.





Great recipe for the upcoming holidays to take and share!

(open for recipe)


Caramel Crispix Ingredients:

2 small boxes of Crispix Cereal

2 cups of butter

2 cups of brown sugar

½ ...cup Light Karo syrup

½ tsp Vanilla

½ tsp Baking Soda

Instructions:     Melt butter in a sauce pan. Add brown sugar and bring to a boil. Add Karo syrup, vanilla and baking soda. Put the cereal in a large bowl then pour mixture over the cereal.




Strawberry Cream Cheese Cobbler

Oh Yes, Indeed!   

Jayne DeJean  Lafayette. LA



1 stick ( 1/2 cup) butter
1 egg, lightly beaten
1 cup milk
1 cup all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 quarts whole strawberries, capped and washed
4 ounces cream cheese, cut in small pieces

Preheat oven to 350 degrees. Melt butter and pour into a 9-by-13-inch glass baking dish. In a small bowl, mix together the egg, milk, flour, sugar, baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir.

Add the strawberries, arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes, or until top is golden brown and edges are bubbling. (Crust rises up and around the fruit, but fruit will still peek out of top.)




Bacon Bread


12 bacon strips, diced
1 loaf (1 pound) frozen bread dough, thawed
2 tablespoons olive oil, divided
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 envelope (1 ounce) ranch salad dressing mix

In a large skillet, cook bacon over medium heat for 5 minutes or until partially cooked; drain on paper towels.

Roll out dough to 1/2-in. thickness; brush with 1 tablespoon of oil.
Cut into 1-in. pieces; place in a large bowl. Add the bacon, cheese, dressing mix and remaining oil; toss to coat.

Arrange pieces in a 9-in. x 5-in. oval on a greased baking sheet, layering as needed. Cover and let rise in a warm place for 30 minutes or until doubled.

Bake at 350° for 15 minutes. Cover with foil; bake 5-10 minutes longer or until golden brown. Yield: 1 loaf.




Crock-Pot BBQ Ribs Recipe


The meat falls off the bone as you take them out of the crock pot!


4 pounds Ribs of your choice
2 teaspoons Worcestershire sauce
1 teaspoons vinegar
salt and pepper to taste
1 bottle of sweet baby rays BBQ
2 tablespoons brown sugar
1 teaspoons oregano

In a bowl, mix together all the ingredients except for the ribs themselves. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat. Cover, and cook on Low 6 to 8 hours, or until ribs are tender.

Amazing Caramel Sauce

Enjoy a tablespoon of this added to my coffee and nothing more, or on ice cream, pies, cake or for dipping apples

The possibilities are endless!...



1 cup packed brown sugar     (light brown or golden)

1/2 cup heavy cream
4 tablespoons butter
Pinch of sea salt
1 tablespoon vanilla extract

Melt butter in pot, mix in brown sugar, cream and salt. Cook over medium-low heat and whisk gently for about 7 minutes or longer if you doubled.
Remove the pot from the heat, add vanilla and return to cook for another minute or so to thicken a bit more.
Take it off the stove and pour into a jar then pop it into the fridge and VOILA you're done!


Yields: 1 1/2 cups




Bacon Cheddar Puffs... light as air with bacon!
                                                                                  Sent in by Carl Balano
                                                                                     Portland,  Oregon
1 cup milk
1/4 cup butter
1 cup all-purpose flour
4 large eggs...
1 cup Sargento Fine Shredded Sharp or Mild Cheddar Cheese
8 slices bacon, cooked crisp, crumbled
1/2 tsp. onion salt or powder
1/4 teaspoon garlic salt
1/4 teaspoon pepper

Combine milk and butter in medium saucepan. Heat over medium heat until butter is melted and mixture is simmering. Add flour all at once; continue to cook, stirring vigorously with a wooden spoon, until mixture forms a ball. Remove from heat.

Beat in 1 egg until mixture is smooth. Repeat with remaining eggs, adding just 1 egg at a time, beating until thoroughly combined. Stir in remaining ingredients.

Drop heaping teaspoons of mixture onto greased baking sheet. Bake in preheated 350°F oven 25 minutes or until puffed and golden brown. Serve warm or at room temperature.







1-1/2 pound bacon, cooked, drained, crumbled, and divided
2 cups shredded mozzarella cheese
2 (8-ounce) packages cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 cup cheddar cheese (shredded) or to taste
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder (or to taste)
1 tablespoons mustard
2 cups chopped seeded tomatoes
1-1/2 cup shredded Iceberg lettuce
pepper an salt to taste

Toasted bread rounds, crackers, or pita chips.


Preheat oven to 350˚. Spray a 11⁄2-quart baking dish with nonstick cooking spray.

Set aside 3/4 cup crumbled bacon.

In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, sour cream, mayonnaise, Italian seasoning, garlic powder, salt, pepper, and mustard. Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until hot and bubbly. Sprinkle chopped tomatoes, remaining 3/4 cup crumbled bacon and lettuce over hot dip. Serve immediately with toasted bread rounds, crackers, or pita chips..