Gala Pecan Spread

Well, it's New Year's Eve and that puts me in the mood for snacks! Wait, I'm ALWAYS in the mood for snacks!! If you're looking for one last thing to take to a New Year's Eve party or something just to snack on, this is a wonderful and fairly quick little snack. It's actually more like a hot dip. It's one of the things we have for Christmas.

Gala Pecan Spread

8 oz cream cheese
5 oz smoked dried beef (we use 2- 2.5 oz jars Armour Dried Beef)
2 Tb onion flakes
1/4 cup chopped green peppers
1/2 tsp garlic salt
1 cup sour cream (8 oz)

Topping: 1/2 cup chopped pecans and 2 Tb melted butter

Soften cream cheese and blend with a dab of milk. Cut dried beef into small pieces and mix into cream cheese with peppers, onion flakes and garlic salt. Fold in sour cream and put into an 8" pie plate. Sprinkle with topping, and heat in 350 degree oven for 20 minutes. Serve hot with crackers.

Recipe from: Faye Whitfield

Notes: Our favorite crackers to eat with this dip are Wheat Thins, Ritz, and Triscuit. Another plus about using the jars of Armour Dried Beef - you get a free juice-size glass!

Rye Party Sandwiches

Whenever we have Christmas at my in-laws, you can guarantee that a few specific finger foods will be there. Rye Party Sandwiches, Sausage Balls, Gala Pecan Spread, homemade beef logs, homemade caramels, spiced peanuts, candied nuts, and peanut butter balls. I'm sure there are more that I am forgetting, but those are the ones we know will be there. This year, my in-laws are preparing to leave for Africa in a few weeks for a 3-month stay. Therefore, they are making the rounds to us kids and bringing peanut butter balls for everyone. Hmmm. I should probably be posting the recipe for the peanut butter balls. (The grandkids associate Christmas at Grandma's with peanut butter balls. She keeps them in her freezer so throughout the day, we see kids raiding her freezer.)

I've been craving the Rye Party Sandwiches for a couple of weeks now (left side of the picture), and they are really good right out of the oven. Don't be afraid to try these if you don't like rye bread. I don't care for rye bread, but the cocktail rye bread is small (2 1/2" x 2 1/2"), thin, and light. You can't tell there's rye in there.

Hope you like these. I think I'll get the filling made today so that all we have to do is warm it up and spread it on the bread -- pop them in the oven, and EAT!

Rye Party Sandwiches

1 lb hot sausage

1 lb regular sausage

1/2 cup finely chopped bell pepper

Fry and drain.

Add to sausage mixture:

1 pound melted Velveeta Cheese

1 Tb. Worchestershire sauce

1/2 tsp. garlic powder.

Heat until thoroughly heated (it's easier to spread). Spread mixture on Cocktail Rye Bread. Bake at 350 degrees for 12 minutes.

Recipe from: Faye Whitfield

Notes: I prefer Jimmy Dean sausage. There's less fat, more flavor. The Cocktail Rye Bread is usually found in the specialty bread section of your grocery store. I was actually able to find it at the Walmart Supercenter this year.

HOT CHOCOLATE MIX

This year has been a "different" year for us as far as Christmas goes. Part of the family is overseas, part are visiting my sister, and we're not as busy the week before. Thank goodness for that part. My grandson and I FINALLY got my tree decorated the other day, and he put his favorites in a clump together (that's what you see at the bottom center of the tree). There's no way in the world I would change that.

Seems like Christmas, cold weather, and hot chocolate go together. Those store-bought hot chocolate mixes can be quite pricey. This homemade mix is initially pricey but goes a very long way. It makes a whole lot! Once you've had this hot chocolate, you won't go back to the store bought mixes.

This recipe is another prime example of manufacturers changing their volume and even their product, therefore, it changes the outcome of the recipe. (The original recipe calls for Hershey's mix, but they haven't made that product for years.) I've tried to put down what you need for today's market.

HOT CHOCOLATE MIX

2 pounds Nesquik chocolate powder

1 pound powdered sugar

1 large (22 oz.) Coffeemate

8 quart size (25-26 oz.) dry powdered milk

Mix all ingredients together well and store in a tightly covered container.

In a standard-sized mug, I would start with 3 heaping tablespoons hot chocolate mix (more or less to suit your taste). Add boiling water and stir. Marshmallows are optional.

Recipe from: Faye Whitfield

Notes: If you like your hot chocolate really rich, fill your mug 1/4-1/3 full of the mix.

Caramel Puffcorn

Every time I've posted a recipe, I tell myself I'm going to do better than posting once a month. Hasn't improved just yet. Sorry about that.

With the holidays coming, it seems like it's a REAL GOOD EXCUSE to snack - ALOT! A dear lady in our Sunday School class made this snack for our small group. Oh, my goodness! You talk about sweet. You talk about crunchy. You talk about good. YOU TALK ABOUT SWEET! (Yes, I know I already said that.)

This is fairly simple to make but let me warn you...it's ADDICTIVE! Oh man, I'm craving it right now. I think I'll make some to take to Grandma's for Thanksgiving.

CARAMEL PUFF CORN

2 sticks real butter
2 cups brown sugar
1/2 cup light corn syrup
1 tsp baking soda
1 large bag (5 oz) Chester's Butter-flavored Puffcorn

Combine the butter, brown sugar, and corn syrup in a large saucepan over medicum heat. Bring to a boil, and boil for 5 minutes stirring occasionally to keep from scorching. Remove from heat and add baking soda.

Pour sauce over puffcorn in a large roasting pan. Stir and bake in 250 degree oven for 1 hour, stirring every 15 minutes.

Pour out on sheets of wax paper to cool. Store in closed containers.

Recipe from: Dorothy Breier

Notes: You'll find the Puffcorn in the chip aisle. This is just like caramel popcorn but no hulls or kernels to worry about.

Brownie Delight

It's a beautiful fall day outside. Life is full of things we can depend on like sunrises and sunsets, the clock ticking and getting older. It is also full of things we don't expect or want to experience. That's when we have to rely on our Heavenly Father to carry us through those times. If we have that close personal relationship with Him, He is always right there to help carry us through. I've heard people refer to God as a crutch. If I'm stumbling or not strong enough to walk on my own, I'd LOVE to have a crutch to lean on and depend on. Of course, God is not a crutch. He's the Rock on which I can depend.

Here's a dessert I came across a few years ago. This one is pretty rich and will serve quite a few.

Brownie Delight

1 package brownie mix (9x13 pan size)
2 packages (one 8 oz and one 3 oz) cream cheese, softened
2 cups powdered sugar
1 - 16 oz carton cool whip, thawed, divided
2 cups cold milk
1 package (3.9 oz) instant chocolate pudding mix
1/2 cup chopped pecans

Prepare and bake brownies according to the package directions, using a greased 9x13 inch pan. Cool completely. In a mixing bowl, beat cream cheese and powdered sugar for 2 minutes. Fold in 2 cups whipped topping. Spread over brownies. In another bowl, combine the milk and pudding mix; beat until smooth. Refrigerate for 5 minutes; spread over the cream cheese layer. Spread with remaining whipped topping; sprinkle with pecans. Refrigerate until serving. Yield: 12-15 servings.

Recipe from: one of the Taste of Home magazines

Notes: No notes on this one. Pretty self-explanatory.

Cowboy Stew

Wow! Has it really been a month since I've posted anything? Life has been crazy again with some things that are very pleasant like good friends, good family, and getting away. This time of year we're experiencing wonderful fall-like weather. Night time lows are in the 40s and 50s. The highs are toying around with us. Some days we'll have highs in the 50s and some days in the 70s.

I love the fall weather for enjoying soups or stews. My mother-in-law's family fixes something called Cowboy Stew. After the Maple Leaf Parade during the Maple Leaf Festival in Carthage, Missouri, we will usually go to my sister-in-law's house to enjoy a bowl of this wonderful stew. (So Sonya, if you're reading this...)

Cowboy Stew

2 cans pinto beans
2 cans stewed tomatoes
1 can kidney beans
1 can corn
1 package taco seasoning
1 pound ground beef

Brown meat and drain. Place browned beef in a dutch oven or stock pot. Add taco seasoning. Add all canned ingredients - juice and all. Heat and eat.

Remember, the longer it cooks, the better the flavor.

Recipe from: Faye Whitfield/Betty Sue Duncan

Notes: You can always brown your meat and then put everything in the crock pot. Either cook on high for 3-4 hours or on low for 6-8 hours. (These are all standard size cans of beans and vegetables.)

PIZZA BAKED SPAGHETTI

This dish has ended up being more or less my signature dish for company. Most people like spaghetti and pizza, so the combination should be a hit. My daughter came home from a restaurant and talked about the Pizza Baked Spaghetti she had. Looked in my cookbooks and found a recipe. Of course, I've made some revisions to suite our tastes.

PIZZA BAKED SPAGHETTI

Prep time: 30-40 minutes

1 (28 oz) jar Ragu spaghetti sauce

1 (8 oz) can tomato sauce

1 (1 lb) pkg very thin spaghetti noodles

4-5 oz pepperoni slices

1 (8oz) pkg Mozzarella cheese slices (I usually use shredded)

1 cup shredded Mozzarella

1 stick margarine or butter

1-1/2 cups Parmesan cheese

Optional ingredients: any toppings you like on your pizza - Italian sausage, mushrooms, etc.

Spray 9x13 inch pan with non-stick cooking spray. Cook spaghetti as package directs (do not break noodles). While spaghetti is cooking, boil the pepperoni in small amount of water. After 10 minutes, drain pepperoni. If desired, heat Ragu and tomato sauce.

Drain spaghetti and place in large bowl with stick of margarine. Sprinkle Parmesan cheese over spaghetti. Mix quickly and thoroughly. Pour spaghetti into prepared 9x13 pan and pat down (I use waxed paper). Pour Ragu sauce over spaghetti. Top with cheese slices. Place pepperoni slices as next layer. (Add any additional cooked toppings at this point.) Sprinkle shredded Mozzarella over all. Bake at 350 degrees for 20 minutes or until cheese is bubbly. Let cool for 5 minutes. Cut into squares and serve. Serves 8-12.

If making 1/2 recipe for 8x8 pan, use a small jar of Ragu and omit the tomato sauce.

Recipe adapted from cookbook.

Notes: I usually cut the margarine or butter in slices. It melts easier this way.

You can make this dish a day ahead, but it just doesn't get bubbly like the fresh and warmer ingredients. Make sure and cook until the edges start to get brown.

Grandma's Coffee Cake

Wouldn't you know that having two girls, they have different tastes. One likes pickles, one doesn't. One likes barbeque sauce, one doesn't. I could go on and on, but I'll spare you. My sister and I were picky eaters growing up and my parents didn't make us eat what we didn't like. Therefore, when I had kids, whatever we had for lunch or dinner was made the way both girls would like it. All this to say that I also make two different coffee cakes. One likes this one better, the other one likes the other better. This one is sweeter. I'll post the other at a later time.

Grandma's Coffee Cake

1 Jiffy yellow cake mix

1 large pkg French Vanilla instant pudding

1/3 cup oil

1/2 cup water

2 eggs

Beat 5 minutes and pour into greased and floured (or Baker's Joy) 8x8 pan.

Mix together:

1/2 tsp cocoa

1/2 tsp cinnamon

1/4 cup sugar

1/2 cup nuts

Sprinkle over batter and marblize with a spatula or knife. Bake at 350 degrees for approximately 40 minutes or until done.

Double recipe for a 9x13 pan. May have to adjust cooking time.

Recipe from: Faye Whitfield (Grandma)

Notes: You can mix the dry ingredients together the night before to save time in the morning.

Sanny's Strawberry Cake

Also known as "Strawberry Poke Cake" but with a little different frosting. I gave it my niece's name after she raved about it. This cake is light and cool, so it's very refreshing on a hot day or after a heavy meal.

Sanny's Strawberry Cake

1 pkg (18 1/4 oz) white cake mix

2 pkgs (3 oz each) strawberry jello

1 cup boiling water

1/2 cup cold water

TOPPING:

1 cup cold milk
1 pkg (3.4 oz) instant vanilla pudding mix

1 carton (8 oz) cool whip, thawed

Sprinkles

Prepare and bake cake according to package directions, using a greased 9x13 pan. Cool for 1 hour. In a small bowl, dissolve gelatin in boiling water; stir in cold water and set aside.

With a meat fork or wooden skewer (I use a small handle of a wooden spoon), poke holes about 2 inches apart into cooled cake. Slowly pour gelatin over cake; refrigerate. In a bowl, whisk milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set. Fold in whipped topping. Spread over cake. Decorate with sprinkles. Cover and refrigerate until serving. Serves: 12-15

Recipe revised from a magazine.

Notes: You can use any flavor of Jello gelatin to go with holidays or color themes. (The granddaughter put a strawberry on her piece of cake and took the picture.)

Chicken w/Soy Sauce & Seasoned Salt

Some friends made some pork chops fixed this way probably 20 years ago. A few years ago, we thought it should be good on chicken too. Then we took it a step further and made hearty sandwiches! Here goes:

Chicken w/Soy Sauce & Seasoned Salt

chicken breasts - however many you need to cook

soy sauce

seasoned salt

optional: shredded cheese (we prefer colby/jack)

Brush the soy sauce on the chicken breasts and sprinkle with seasoned (or seasoning) salt. Either grill or broil on both sides until cooked through (clear juices running).

Optional part: Add shredded cheese on top and stick back in oven just long enough for the cheese to melt. Serve on a hearty bun. These are really good with mayonnaise (miracle whip here), lettuce and tomato.

Notes: I still like to kind of stab my chicken in several places to help the flavor get down in the chicken and to help it cook through quicker.

Lemon Butter Cookies

I came across this recipe in a magazine ad for Hershey's Kisses. It was a recipe for a cookie made by wrapping lemon cookie dough around a Hershey Kiss. The idea of lemon and chocolate together didn't appeal to me, so I eliminated the Kiss.

We made these cookies for years and especially for bake sales. They sold well because they're different from your typical bake sale item.

Lemon Butter Cookies

1-1/2 cups butter (3 sticks), softened
3/4 cup sugar
1 Tbls. lemon extract (or 2 Tbls. for stronger flavor)
2-3/4 cups all-purpose flour
powdered sugar

In large bowl, beat softened butter, sugar, and lemon extract until fluffy. Add flour and beat at low speed until blended. Cover and refrigerate 1 hour. Shape tablespoon (or small scoop) of dough into ball. Bake at 375 degrees on ungreased cookie sheets for approximately 10 minutes. Cool completely. Sprinkle powdered sugar over cooled cookies.

Notes: I usually sprinkle powdered sugar on the cookies twice. Once when they come out of the oven - gives them kind of a glaze, and again when they are cooled. A sugar/powdered sugar shaker works really well for this.

Frog Eye Salad

First, you find some big rocks and go down to the creek and catch some frogs. JUST kidding. The first time my husband mentioned this salad to me, he had it at a work luncheon. He kept going on about how good it was. All I could think about was "frog eyes".

I decided to make this recipe for a Sunday School activity we had. I bought the ingredients. I made the salad. I still couldn't bring myself to eat it -- again, all I could think about was "frog eyes". I made it again a few years later. It was a little easier to eat, but still hard to get past the title. I kept thinking about those little round "frog eyes" rolling around in my mouth.

We had a Whitfield Family Reunion in Pineville, Arkansas, around the 4th of July this year. I could finally eat it this time with no difficulty. It's a nice cold pasta/fruit salad. The recipe I use is from a cookbook that was given to me as a wedding present. Sometimes, you can also find the recipe on the package of the Acini de Pepe pasta that is used.

Frog Eye Salad

1 cup sugar
2 Tb. flour
2 1/2 tsp. salt, divided 1/2 tsp. and 2 tsp.
2 eggs, beaten
1 3/4 cup pineapple juice
1 Tb. lemon juice
1 Tb. cooking oil
1 - 16oz. package Acini de Pepe
3 qt. water
3 - 6 oz. cans mandarin oranges
2 - 20 oz. cans chunk pineapple, drained (save juice)
1 - 20 oz. can crushed pineapple, drained (save juice)
16 oz. container cool whip
2 cups mini marshmallows

Combine the sugar, flour and 1/2 tsp. salt. Gradually stir in the pineapple juice and eggs. Cook over medium heat, stirring until thick. Add lemon juice. Cool to room temperature.

Bring water, 2 tsp. salt and oil to a boil. Add Acini de Pepe and cook at a rolling boil until tender. Drain, rinse, and drain again. Place pasta in large bowl and cool to room temperature. Add sauce and mix lightly but thoroughly. Refrigerate 24 hours in an airtight container. Add remaining ingredients and mix well. Refrigerate in airtight container until well chilled. Makes 25 servings. Salad may be frozen, but the texture may be altered. (Another recipe says it freezes well.)

Recipe from: The Singing Patriots from Baptist Bible College "Recipes From Some of our Best Cooks"

Notes: I've mentioned before about trying to write the sizes of cans or containers because the texture and flavor can be affected by manufacturers' changes in product volume over the years. Here is a prime example. This recipe is from the 70's. The recipe calls for a 13 1/2 oz container of cool whip. Cool whip comes in 8, 12, and 16 oz containers now.

Variations: I have seen variations of this recipe that call for maraschino cherries, fruit cocktail, etc. I'm sure you could add just about any fruit you wish.

Old Settlers Baked Beans

This post is in memory of Norma Ward Jessen, my husband's aunt. She passed from this life very peacefully into the arms of her Saviour on Saturday, July 10, 2010. She was a caring and giving woman and will be greatly missed by a host of friends and family.

Aunt Norma had told me a few years ago of her salvation with a smile on her face. What a comfort we have in knowing that we will see her in Heaven someday if we also have accepted Christ's death on the cross as our payment for our sin. It's so easy to do...just ask.

In honor of Aunt Norma, I'm going to post the only recipe I ever got from her. We had a family get together at their home, and this was one of the things she made for it. I haven't made this -- don't know why not, but I loved it. It's a hefty side dish, for sure.

Old Settlers Baked Beans

Brown and drain the following:

1/2 lb ground beef

1/2 lb chopped sliced bacon

1 chopped onion

Add and mix:

1/3 cup brown sugar

1/4 cup ketchup

2 Tb mustard

1/2 tsp chili powder

1/3 cup white sugar

1/4 cup barbeque sauce

2 Tb honey (or molasses)

1 tsp salt

1/4 tsp pepper

Add and mix:

1 can red kidney beans

1 large can pork & beans

1 can butter beans

Bake in 9x13 pan at 350 degrees for 1 hour.

Recipe from: Norma Ward Jessen

Notes: I didn't write down the sizes of the cans she used. I'm assuming the "large" can of pork and beans is the family size can. I think I will make this soon. It's making me hungry, and it's only 8:15 in the morning. After I make it, I will post a comment giving the can sizes.

Easy Parmesan Garlic Chicken

I don't think you can get much easier than this recipe. It's found on the box of Good Seasons Italian Salad Dressing & Recipe Mix. Three ingredients plus your chicken. Very simple. It has really good flavor and is a breeze as far as preparation time. This picture of the chicken was taken on a night we had children and knew they wouldn't eat a whole chicken breast, therefore, they were cut into smaller pieces.

1/2 cup grated parmesan cheese
1 envelope Good Seasons Italian Salad Dressing & Recipe Mix
1/2 tsp garlic powder
6 boneless skinless chicken breast halves (about 2 lbs)

Preheat oven to 400 degrees F. Mix cheese, salad dressing mix and garlic powder.
Moisten chicken with water; coat with cheese mixture.
Place in shallow baking dish.

Bake 20-25 minutes or until chicken is cooked through.

Notes: After chicken is cooked through, you can set the oven to broil. Place 6 inches from the heat source, and broil 2-4 minutes or until golden brown.

I usually makes slits in my chicken on both sides to help it cook through faster.

I've said it before, and I'll say it again that the fresh boneless, skinless chicken breasts have much better flavor than packages of the frozen ones. It's also cheaper to buy a large package of them, use what you need, and freeze the rest in groups of however much you usually use. (Does that make sense?)

Lemon No Bake Cheesecake

My husband and I just got back from a 7-day Inside Passage cruise to Alaska. We went with my husband's brother and sister-in-law to celebrate our anniversaries. They have been married 33 years, and we have been married 31 years. I've always heard the Alaska cruises are great and just beautiful. We weren't let down at all, and God sent the best, beautiful, unheard of sunshiny and warm weather. It was great. We got used to the beautiful, cooler temperatures of upper 60s and lower 70s that when we got back home, the heat and humidity hit us like a ton of bricks!

In the heat, all I could think of was this light, airy dessert my mother-in-law has made for as long as I can remember. Basically, it's a lemon jello cheesecake that's so light you'll be tempted to eat two pieces. It goes a long way and it's kept in the fridge, so it will cool you off quickly.

Lemon No Bake Cheesecake

1 pkg (3 oz) lemon-flavored Jello

1 cup boiling water
3 Tbls lemon juice
1 (8 oz) cream cheese, softened
1 cup sugar
1 tsp vanilla
1 can chilled Milnot (whipped)
1 pound graham crackers
1/2 cup butter or margarine, melted
a little more graham cracker crumbs for garnish, optional


Dissolve Jello in boiling water. Add lemon juice. Cool.

Cream together: cream cheese, sugar and vanilla. Add Jello mixture. Fold whipped Milnot into gelatin mixture.

Crush graham crackers, add butter and press into a 9x13 pan. Pour mixture in pan and chill. Garnish with more crumbs.

Recipe from: Faye Whitfield

Notes: Remember to let your cream cheese get to room temperature. This recipe works best when you chill the Milnot first and then whip it for 3-5 minutes to get it light and airy. As Devo says, "Whip it! Whip it good!" Also remember that to "fold" is to work it in gently and not with a mixer.

No Funk Meatloaf

Meatloaf is scary word. How many of you have seen meatloaf at a church potluck and wondered what those different colored things were in the meat. I never was a huge fan of meatloaf until a lady brought some over in a crock pot when I had my youngest child. It had a lot of flavor and again, it was easy to make. Here goes:

No Funk Meatloaf

1 1/2 lbs ground beef or chuck
1 egg, beaten
1/4 cup milk
1 1/2 tsp salt
1/2 cup oatmeal
1/2 small onion, chopped or minced onion
ketchup

Mix egg, milk, salt and oats. Allow to soften about 10-15 minutes. Mix with beef. Shape into loaf and place in crock pot. Cook on high 1 hour, then low for 8 hours - or on high 4-5 hours.

Recipe by: Vanda Slaughter Chism

Notes: If your crock pot comes with a rack, use it. Also this meatloaf works best with not too lean of meat (too dry) -- maybe 85/15. If the meat has a high fat content and you don't have a rack, your meatloaf will be laying in the grease. (This does make it very moist though.)

Egg Rolls (hamburger)

As a person who was a very picky eater growing up and until I was in my 30s, I didn't like traditional egg rolls. I didn't like cooked cabbage in any way, shape or form.

When our kids were younger, my husband's side of the family would all take a vacation and stay at the lake together for about a week. My sister-in-law, Kim (a very good cook), made her egg rolls one night for dinner. As you could imagine, I wasn't thrilled about it. Figured it would be a meal I wouldn't be eating.

I must tell you that they were delicious! The key is the hamburger as the main ingredient, and the other ingredients are shredded or grated. They are so small that you wouldn't know cabbage was in it if you didn't ask.


Egg Rolls

2 lbs hamburger

1/2 head cabbage - shredded

3-4 carrots - shredded/grated

garlic salt - be generous

soy sauce - dump it in

5 green onion - shredded

2-3 pkg egg roll wraps

Cook hamburger until mostly brown, drain. Add next 5 ingredients to hamburger and cook until done. You may need to do a taste test to see if you need more garlic salt or soy sauce.

Fill egg roll wrappers as directed on package, and fry in oil until golden brown. Drain on paper towels.

Serve with LaChoy Sweet and Sour Sauce.

Makes around 40-50.

Recipe from Kim Whitfield

Notes: If you have a food processor or blender attachment, it's fairly easy to grate your vegetables. Also, with the shredded carrots and shredded cabbage for cole slaw that's readily available now, it's a lot easier than before.

When filling your egg roll wraps (follow directions on package), I usually use a medium Pampered Chef scoop. I believe it measures out to about 2 Tablespoons. Make sure there isn't anything on the outside of your wrap or you will get big splatters while frying. Be careful not to fill too full. This will cause them to break which is bad news during frying.

I try to have at least an inch of oil in the electric skillet or skillet so it will go at least halfway up the egg roll. I usually drain them on 2 paper-towel thickness and then transfer again to a clean paper towel.

Since both segments of making this meal are time-consuming, you can make the filling ahead of time. Reheat the filling before stuffing the egg roll wraps, or the center will be cold.

The leftover egg rolls heat up well in the oven.

Peanut Butter Pie

I watched my sister-in-law make this pie back in the days before I really started cooking. It looked so easy, I knew I could make it. It was rich and delicious. For me, it became a standard to make for company.

When my daughter was in high school, she would raise money for church camps by participating in bake sales. She always made one of these pies and it was usually the first of her items to go.

Hope you enjoy it as much as we do.

Peanut Butter Pie

8 oz cream cheese, softened
8 oz cool whip, room temperature
1/2 cup peanut butter
1/2 cup powdered sugar
oreo cookie pie crust (premade)
Extra cool whip for garnish if desired


Mix cream cheese until smooth. Add next three ingredients and mix until smooth. Pour into the crust. Chill several hours before serving.


Recipe by Sonya Whitfield Young


Notes: The original recipe calls for 9 oz cool whip because that's the size Cool Whip used to be. I usually just use the 8 oz tub they make now. Make sure your cream cheese (I usually use name brand and the 1/3 less fat for this pie) is softened or you will have those unsightly white blobs in your pie. Sometimes, I will go ahead and put a layer of cool whip on top of the pie. You can add chocolate sprinkles just before serving. The sprinkles tend to melt after being in the refrigerator overnight. Not too pretty. Other than that, the pie tends to keep well.

Potatoes with Cheese Sauce

Whenever we would have a family get-together at my husband's granny's house, it seemed like these potatoes were always there. They are so good and go with just about anything. His granny, Elva Jessen, was a great cook and passed that on to her girls, Eula Faye and Betty Sue. Thank you, Grandma and Aunt Sue, for passing your love and talent for cooking down to your daughters, daughters-in-law and granddaughters.

Potatoes with Cheese Sauce

10 to 12 medium potatoes, peeled

1 stick margarine or butter

2 Tb flour

1 (12 oz) can evaporated milk

1 lb Velveeta, cubed

Cut potatoes in chunks and parboil; drain water off and pour potatoes in 9x13 inch baking dish. Salt to taste. Cook remaining four ingredients in microwave or double boiler until cheese melts. Pour sauce over potatoes and bake at 300 degrees for 45 minutes.

Recipe from Betty Sue Duncan/Faye Whitfield

Notes: For those of you new to cooking, parboiling is "partial boiling". Stop the cooking process before completely cooked. I have always brought the potatoes to a boil and boiled them for about 10 -15 minutes and drain. As far as the sauce, I usually set the microwave on high for 2 or 3 minutes, stir, and repeat that until sauce is smooth.

I have about decided to go through my recipes and write down the volume of product in a can, jar, etc. In order to save the consumer money, the manufacturers reduce the volume of their product. This in turn changes the flavor and consistency of your dish. So, I will try to put the volume in the recipes I post for you.

Creamed Tacos

1 1/2 lbs. hamburger, browned and drained (you may also rinse to reduce the fat)

1 pkg. taco seasoning
1 can cheddar cheese soup
1 can rotel
2 cans chili beans
8 oz. sour cream

Stir together in a dutch oven over medium heat until hot. Serve over tortilla chips and top with lettuce, tomatoes, cheese, sour cream and anything else you like on your tacos.

Recipe from Kristin Donovan

Mother's Day

This is the first flower of this year from a rose bush that our daughter, Tiffany, and her husband, Brian, gave me last year for Mother's Day. They are the most fragrant roses we have ever smelled. They are some kind of a perfumed rose. It's like the gift that keeps on giving. Thank you, Tiffany and Brian!

My mother is a great example of what a mother should be. She always gave of herself for her children. I don't remember her playing games too much, having idle chat on the phone or watching TV or movies. Her first responsibilities were to her family and her God. She worked tirelessly making our clothes, making sure we were where we were supposed to be, and trying to make us behave. She worked as a nurse on the midnight shift, but it was very evident that her Lord and her church came first and sleep second. I remember on Sundays when she had to work weekends that she would come home from work in the morning, take a nap, get up and go to Sunday School and church, go home, fix lunch, go to sleep, wake up in time for choir practice and church, go home after evening service, take a nap, and go to work. That's dedication. Thank you, Mom.

Back in the early to mid-80s, I was in a ladies trio at High Street Baptist Church. Our piano player (our director) wanted to come up with a song for Mother's Day. I had an idea for the music, and she took it and ran with it. Here are the words to the song we wrote.

SHE IS TO BE PRAISED

by Janet O'Rear and Vicki Whitfield

Who in this world can give a home its warmth and security?

A woman who fears the Lord, she is to be praised.

Who in this world is given trust in raising tomorrow?

A woman who fears the Lord, she is to be praised.


Her children will rise up and call her blessed

When she speaks with wisdom from the Lord.


Who in this world can comfort hearts and then teach them how to grow?

A woman who fears the Lord, she is to be praised.

Happy Mother's Day to all of you with children here on earth and/or in Heaven.

Snicker Salad

1 large box instant vanilla pudding

1 1/2 c milk

12 oz cool whip

4 regular-sized Snickers bars, chopped

5-6 Granny Smith apples, chopped

1 cup chopped pecans (optional)

Mix pudding and milk together according to package instructions. Let set for 5 minutes. Fold in cool whip. Stir in remaining ingredients and refrigerate.

When we first read this recipe, we thought it sounded really good. Got to the Granny Smith apples, and thought, "Hmmm, maybe not so good." We decided to use our Sunday afternoon Small Group as guinea pigs. We tried it, and it was really good. What was surprising was the last of each bite tasted like a caramel apple. We were very pleased but thought it was missing something. We decided it needed pecans, so we added those after we got home. The result was very tasty.