Month: August 2017



You will need:
15 oz of pumpkin puree (canned if you don’t have fresh will work)
1 cup of sugar
1 cup of brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp ginger
1/8 tsp ground cloves

Here is what ya do :
Combine all ingredients in your crock pot and mix well
Cover and cook on high for 3 hours… be sure to stir occasionally so it doesn’t stick and burn!
After Let it cool a bit before you start eating it LOL….
VERY IMPORTANT do not can this.. it is not safe to can pumpkin….
You can store in in the fridge for 2-3 wks
Or in the freezer for 6-9 months



*For the Crust :
1 1/4 c. flour
1/4 c. sugar
pinch of salt
1/2 c. butter (room temperature..very important)

*For the cream cheese whippy layer:
1 c. heavy whipping cream
8oz of cream cheese.. (room temp.)
1 1/4 c. powdered sugar
1 tsp vanilla

*For the strawberry topping:
3 cups of sliced strawberries
1/2 c. powdered sugar
2 tsp. cornstarch
3 drops red food coloring

To make your crust.. Preheat oven to 325…. mix your flour, sugar in a med. bowl…
cut in the butter until crumbly.. then quickly combine mix it with your hands until it forms a dough… its ok if its a bit dry…. press evenly onto bottom and sides of 9″ pie pan… don’t press to hard.. bake for 20 to 25 min. Cool Completely

To make the cream cheese layer: 1st whip your heavy cream until stiff. … then set it in the refrigerator…In another bowl.. cream your cream cheese and 1 1/4 cup of powdered sugar until smooth.. 1 to 2 min…blend in vanilla…Fold the whipped topping in…***VERY IMPORTANT…Try not to eat it all.. ya it’s that good…put the mixture in the cooled pie crust and smooth.. refrigerate.

To make the strawberry topping… mix the sliced strawberries and 1/2 cup powdered sugar… Let Stand 30 min…. drain the juice.. SAVE it…. you need 1/3 cup if not enough add some water.. In a small sauce pan put juice, cornstarch and red food coloring… stir constantly till thickens…remove from heat… cool completely.. then combine with strawberries..

You can spread on pie now or wait till serving.. leave a bit of an edge so you don’t make the crust soggy….



You’ll need:

7 – 8 large Field cucumbers
2 Onions
1 Lg Red Pepper
4 Cups White Vinegar (reserve 1 cup)
3 Cups White Sugar (you can substitute with Stevia)
1 Cup Flour

Peel , seed and chop cucumbers. (Cut in to bite sized pieces.)
Dice onions.  Pour ½ Cup Coarse salt over chopped cucumbers & onion and cover all with boiling water. Let stand about ½ hour. Drain.  Add chopped red peppers.
In a large pot, combine 3 cups vinegar, 2 cups sugar. Bring to a boil and add vegetables.
In a separate bowl make a paste using 1 cup flour, 1 cup sugar, 1 ½ tsp dry mustard, 2 tsp celery seed, 2 tsp turmeric and 1 cup vinegar. Add to vegetables and cook for an additional 5 minutes.
Fill jars while mix is still hot, add lids and turn upside down in a pan filled with hot water enough to cover the rings.   Allow to cool then remove jars from pan right side up. Check to make sure all lids sealed. If any have not sealed you can store pickles in the fridge.



Choice of lettuce (this is iceberg, sometimes I mix it with spinach)
bell peppers
banana peppers
salt and pepper
pepper jack cheese chunks
Your favorite Dressing… Italian, Any Vinagrette..
I use red wine vinegar as dressing

Mix it up as you would any salad. Also use as little or as much as you want. This has great flavor EVERYONE will love!



1/2 cup butter (equivalent to 1 stick of butter), melted
3/4 cup white sugar
2 large eggs
1 teaspoon vanilla extract
1 and 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 over-ripe bananas, mashed
1 cup milk chocolate chips

Preheat the oven to 350 degrees F.  In a large bowl, stir the melted butter and sugar together.  Add the eggs and vanilla extract and mix well. Set the wet ingredients aside.
In a separate large bowl, whisk the flour, baking soda, and salt together.  Gradually mix the dry ingredients into the wet ingredients until just combined.  Add in the mashed bananas and mix until just combined.  Gently stir in the chocolate chips.  Spread evenly into a greased 9 x 5 loaf pan.  Bake for 55 minutes or until a toothpick inserted into the center of the loaf comes out clean. If you stab a chocolate chip, try again. It might be done even if you have chocolate goo on your tester.  Cool the loaf in the pan for at least 15 minutes before cutting into it.
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1/2 cup butter
1 1/2 cup sugar
2 eggs
2 (1-oz.) squares unsweetened chocolate, melted
2 cups sifted cake flour
1 tsp. salt
1 cup buttermilk
1 tsp. vanilla extract
1 tsp. baking soda
1 Tbsp. vinegar

Chocolate Frosting
1/2 cup butter, softened
3 cups confectioners’ sugar
3 (1-oz) squares unsweetened chocolate, melted
1 tsp. vanilla extract
Half-and-half (if necessary)

Preheat oven to 350 degrees. Grease and flour 2 9-inch cake pans. Line bottom of pan with parchment paper.
In large bowl or standing mixer, cream butter until light and fluffy. Add sugar and beat until creamy. Add eggs, one at a time, beating well after each addition. Stir in melted chocolate.
In separate bowl, combine four and salt. Add buttermilk and chocolate mixture, alternating. Stir in vanilla.
In small bowl, dissolve baking soda in vinegar. Slowly add this to the chocolate mixture. Mix just until blended. Do not over-mix.
Pour batter into prepared pans and bake for 30-35 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes then remove from pans. Transfer to wire racks and cool completely before frosting.

Chocolate Frosting
In large mixing bowl, cream butter until light and fluffy. Slowly add sugar, 1/2 cup at a time, beating well between additions. Stir in chocolate and vanilla. If necessary, thin frosting with 1-2 tsps. half-and-half.

Low Carb Chicken, Sausage and Broccoli Casserole


  • 3-4 cups cooked chicken diced
  • 1 lb pork sausage
  • 1 stalk celery finely chopped
  • 1 tablespoon onion chopped
  • 1/2 lb mushrooms sliced
  • 8 ounces cream cheese softened
  • 16 ounces broccoli cooked well and drained
  • 8 ounces cheddar cheese shredded
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  1. Brown the sausage with the celery, onion and mushrooms.
  2. Stir the softened cream cheese into the sausage mixture until well blended.
  3. Coarsely chop the cooked broccoli.
  4. Mix all ingredients and spread in a greased 9″x13″ baking dish.
  5. Bake, covered with foil, at 350º for about 30 minutes.
  6. Uncover and bake until hot and bubbly and top is lightly browned, about 10 to 15 minutes.




  • 1 cup butter
  • 1 cup brown sugar
  • 1 cup sugar
  • 1 cup corn syrup
  • 1 can sweetened condensed milk
  •  Large microwave safe glass bowl at least 10 cup capacity
  •  Wax paper
  1. Melt the butter in a large glass bowl.
  2. Stir in all ingredients except milk
  3. Add milk and stir.
  4. Microwave on high for 13 minutes. This is the hardest part, waiting. You might want to put a plate under the bowl in case of boil overs.
  5. Remove from microwave and stir again.
  6. Pour hot caramel into a buttered 9×13 pan (I used a disposable pan, it is easier to remove), allow to cool. Be careful, the bowl will be very hot.
  7. Cut into 1″x 1″ squares and wrap in wax paper.



  • 2 lbs ground beef seasoned with salt and pepper
  • 1 medium onion chopped
  • 2 cans Ranch style beans
  • 2 cans corn
  • 2 cans Rotel
  • 2 cans cream of mushroom soup
  • 42 ounces chicken broth
  • 1 lb Velveeta Cheese
  1. Brown ground beef and onion in a large skillet, drain fat.
  2. Without draining add beans, corn, rotel, cream of mushroom soup, and chicken broth.
  3. Cook over low heat for 1-2 hours.
  4. Add cubed velveeta then simmer until cheese has melted.
  5. Serve with corn bread or fritos.
  6. Top with dollop of sour cream and handful shredded cheddar cheese, optional.
  7. Spice it up with some chopped jalepenos! Beware it will give it a big kick!



  • 2 Lbs ground beef
  • 2 16oz cans kidney beans rinsed and drained
  • 1 Small can brown beans
  • 2 14.5oz cans diced tomatoes drained
  • 1 8oz can tomato sauce
  • 2 onions chopped
  • 1 green bell pepper chopped
  • 2 cloves garlic minced
  • 3 Tbsp chili powder
  • 1 Tbsp cayenne pepper
  • 1/2 Tsp cumin
  • 2 Tsp salt
  • 1 Tsp ground black pepper
  • 1/2 Cup cheddar cheese shredded
  • 1 Tsp ground black pepper
  1. Heat ground beef in a large pot over medium-high heat.
  2. Cook and stir until beef is crumbly, evenly browned, and no longer pink (about 7 minutes).
  3. Drain and discard any excess grease.
  4. Add onions, bell pepper, garlic, chili powder, cumin, cayenne pepper, salt, and black pepper.
  5. Toss in the kidney beans, brown beans diced tomatoes, tomato sauce and simmer on low for 2 hours.
  6. Garnish with cheddar cheese and serve with some fresh crusty bread!