Sunday, November 7, 2010

Sourcream Apple Pecan Pie

Sour Cream Apple Pecan Pie
favorite pie crust... I cheated :) place in pie dish then chill

1 cup sourcream
1 tsp vanilla
1 tsp lemon juice

Peel core and slice 4-6 apples.... slice thin... then mix with the sourcream mixture.

Dump in pie crust.... bake on 400 for 30 minutes.... then kick the oven down to 350... bake 20 minutes longer....

Meanwhile mix:
1 cup flour
1/2 cup packed brown sugar
1/2 sugar
6 Tbs melted butter
1/4 tsp salt
1/2 tsp cinnamon
1/2 cup pecans chopped

Crumble the topping on the pie and bake another 20 minutes... allow to cool... serve warm... delish :)

Thursday, September 30, 2010


My head is always filled with words, thoughts, ideas, dreams.... At times it is overwhelming to me; at times it is welcome. Days pass by me, then months, soon it will be another year. Time... I used to be stretched to the limits, breastfeeding while cooking with one arm and opening the trashcan with my foot... Now I have been blessed with time... Now I am finding a great peace in simplifying my schedule, my life, my mind. Life is what we make it... Our days are what we make them... This journey... I hope to always have wonder... I hope to always have dreams...

Tuesday, August 24, 2010

Easy (& YUMMY) Pancakes

1 1/2 C flour
3 1/2 tsp baking powder
1 tsp Salt
2 TBS Sugar
1 1/4 cups milk
1 egg
4 TBS butter, melted

Mix dry ingredients, then add wet and whisk together... cook on a griddle turning only once when bubbles appear.  I like to make several batches up in Mason Jars of the dry ingredients so you can just dump, add the wet and make quicker! 

My FAVORITE cornbread

I like it sweet... (You can decrease the sugar if you don't)

1 C cornmeal
1 C flour
3/4 C sugar
4 tsp baking powder
1 tsp salt
1 C milk
1 egg
1/4 C veg oil

Mix all together... pour in a greased iron skillet and bake on 425 about 20-25 minutes until golden brown :)

Reese's Layered Pie

Oreo Crust

1st Layer... Melted Reese's cups...(I didn't measure, you can't go wrong though)

2nd Layer: (Mix together then layer on the 1st layer)
1/2 C Peanut butter
4 oz cream cream (softened)
1/4 C sugar
1/3 tub of cool whip (Large container)

3rd Layer (again mix these together and then layer)
package of chocolate pudding mix
1/3 tub of cool whip

4th layer
1/3 tub cool whip (this should be the remaining if you did it right :)

drizzle the top with melted chocolate for a pretty effect or garnish with reese's cups :)

refrigerate about 4 hours or overnight before serving

Monday, July 19, 2010

a cup, a cup, a cup Cobbler :)

This is a basic recipe you can use for most any fruit, fresh, frozen or canned.... Our favorite is blueberry & blackberry... The kids call this "pie"...

preheat oven to 350...

I don't measure but probably use around 2 cups of fruit... put it in a baking dish of your choice... I have a great dish that is smaller than a 13x9 that I love for this...

1 cup flour (if you use self rising great... if not add 2 tsp baking powder)
1 cup sugar
1 cup milk
1 stick butter

melt butter, mix the rest of the ingredients together and pour over fruit....

Bake til browned and batter is cooked... about 30 minutes, give or take...

Serve warm, serve with ice cream...

Thursday, July 15, 2010


"I wish that when I was younger I could have met my current self. We would have sat down at a coffee shop so that I could explain life to young me in terms that only we would understand. It would have saved me a lot of hardship." John Mayer

Thursday, July 8, 2010

Mommas Seafood Gumbo

Mommas Seafood Gumbo (recipe from Belinda Seal)

boil 3 qts water, and add:
1 bell pepper chopped
1 onion chopped
1 pack green onions chopped
2 bay leaves
1 cap crab boil
3 cloves garlic, chopped
1 tbsp parsley
salt pepper and red pepper to taste

while cooking on med heat make roux:

Make roux:
1 cup plain flour
1 cup oil

In big Microwave bowl, put flour and oil mixture together. cook for 2 minutes, stir, Cook for 1 minute, stir. Cook for 30 seconds, until thickening and browning. Don't burn it. Add roux to boiling mixture. Let cook for 45 minutes on medium heat stirring occasionally. Add seafood. I use shrimp & crab claw meat. Let cook for about 30 minutes & turn off heat. As gumbo cools, skim off oil that is sitting on top. (it will be close to the cup that you put in the roux... This takes the bitter taste out). Taste and add salt as needed. (This will also cut down on any bitterness) make sure you put LOVE in it too!

Eat over cooked rice and enjoy

Tuesday, July 6, 2010

Focaccia bread

Homemade Focaccia Bread
1/2 very warm water
1/2 tsp sugar
2 packages active dry yeast
2 1/2 cups all purpose flour
2 tsp salt
3 Tbs olive oil
1 cup water

(***UPDATE***  Now that I have my bread machine I make the dough in it for the first rise)

herbs, spices, onions, tomatoes, black olives... etc.... whatever you like for the top :) I make this different every time... a little overboard in the pic! HA

In a glass measuring cup... stir warm water and sugar, then stir in yeast and let it proof... (wait about 5 minutes to be activated... it should foam on top)

In a large bowl combine flour and salt.... Stir in yeast mixture, 2 TBS olive oil & 1 cup water.

Cover with greased plastic wrap... set in warm draft free spot to double...

while the dough is rising, heat the remaining olive oil in a saucepan and add your onions and herbs... cook about 5 minutes to caramelize.

Turn your dough (which will be very soft) onto a heavily floured board or counter top.... Use a lot of flour on your hands... knead just enough to work with it... Get it to a greased stone or pan... arrange into a rectangle.... You can let it rise more if you have the time... Otherwise you can bake at this point :)

Create dimples in your dough with your fingertips every few inches.... drizzle with your olive oil, onions herbs, tomatoes or whatever else you choose to bake into it :)

Bake on preheated 425 F oven for about 30 minutes or until slightly brown on top and bottom... serve warm... Cut into large squares... YUMMY

Garlic Knots

Cucumber and Tomato Salad

Cucumber and Tomato Salad
1 onion, chunked, sliced, or whatever you prefer:)
Several ripe tomatoes... I used about 7-8 romas plus a large one
1 large cucumber.... or more if you like...

Cut everything into chunks.... then in a shaker mix...

2 TBS red wine vinegar
2 TBS olive oil
Garlic powder, salt, pepper to taste

Pour over salad and mix... refrigerate a few hours before serving

I love feta cheese in this too!

Saturday, June 26, 2010

Chunky Tomato Salsa for Canning

Makes 6 pints... or if you forget how many tomatoes you have chopped like I did... 7 pints :)

16 good size ripe tomatoes (peeled and chopped)
8 jalapenos (chopped)
2 large onions (chopped)
1/2 cup lime juice
1/2 cup white vinegar
5 cloves garlic minced
1 tsp cumin
3 cups GREEN cherry tomatoes, halved
1 tsp salt
1 tsp pepper

first do your tomatoes... blanch and peel, then chop... simmer for about 1 hour to the consistency you want.... then add your other ingredients.... boil, simmer 10 minutes...

while that is simmering prepare your jars... ladle hot salsa into hot clean pint jars, leave 1/2" head space... wipe jar rims, top with lids.... Process in boiler water 15 minutes.... then remove and cool... check jars to ensure seal :)
There was an error in this gadget