Welcome to my food blog! This isn't going to be like all the other food blogs that are out there, at least I'm not planning on that yet. I mainly just want to add my recipes to a site so I can have them all together, but also to share with you. I may have some recipes from you, and if I do I will certainly label it as from you. Since it's my blog if I make any changes to it, then I will leave a comment about it below at what I did but then the reader can decide if they want to do the original or mine. The only thing that is the same about these great recipes are that they are all Tried & True Just For You! Enjoy!

Sunday, June 19, 2011


Slow-cookin' Pecan Pie
Recipe coming soon!


Chocolate Lovers Cheesepie

3 pkgs cream cheese, softened
3/4 c. sugar
3 eggs
1 tsp. vanilla
2 c. Hershey's Mini Chips Semi-Sweet Chocolate, divided
1 extra-serving-size packaged graham cracker crust (9 oz)
2 Tbsp. whipping cream

Heat oven to 450. Beat cream cheese and sugar in large bowl with mixer until well blended. Add eggs and vanilla; beat well. Stir in 1 2/3 c. small chocolate chips; pour into crust.

Bake 10 minutes. Without opening oven door, reduce temperature to 250; continue baking 30 minutes or just until set. Remove from oven to wire rack. Cool completely. Cover; refrigerate until thoroughly chilled.

Place remaining 1/3 c. chip and whipping cream in small microwave-safe bowl. Microwave at HIGH (100%) 20 to 30 seconds or just until chips are melted and mixture is smooth when stirred. Cool slightly; spread over top of cheesepie. Refrigerate 15 minutes or until topping is set. Cover; refrigerate leftover cheesepie.


No-Bake Key Lime Pie
2 pkgs cream cheese, softened
2- 14 oz. cans sweetened condensed milk
3/4 c. fresh or bottled Key Lime juice
1 tsp grated lime rind
1 prepared graham cracker crust (I like the extra-serving size)
1 c. whipping cream, chilled
1 tsp. vanilla or lemon extract
3 Tbsp. powdered sugar

In a large bowl, whip cream cheese until fluffy. Add condensed milk, lime juice and lime rind. Whip until mixture is smooth. Pour into crust. Cover with plastic wrap or use the plastic cover. *I like using the plastic wrap and press it down onto the filling because then a "crust" doesn't form on top.* Chill thoroughly.

To make the whipped cream topping: In a medium bowl, whip cream until soft peaks form. Add vanilla or lemon and powdered sugar. Continue to whip until cream forms stiff peaks. Spread topping over pie filling, covering the edges too.


Cookies ~N~ Cream Cheesecake Squares
30 Oreo's
1/4 c. butter, melted
4 pkgs. cream cheese, softened
1 c. sugar
2 tsp. vanilla
4 eggs
20 Oreo's

Place 30 Oreo's in food processor; process 30-45 seconds or until finely ground and pour into bowl. Add butter; mix well. Press onto bottom of 9x13 greased dish.

Chop the other 20 Oreo's (but not fine). Mix cream cheese, sugar and vanilla with electric mixture until well blended. Add eggs; mix well. Gently stir in 1 1/2 c. of the chopped Oreo's. Pour onto crust. Sprinkle with remaining Oreo's. Bake at 350 for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into squares.

*I have done this, plus these other 2 ways: 1) After cutting into bars, cut each bar into triangles. Especially if this is for a party with kids. These are very rich, and the triangle sizes are perfect for kids. Also for big people... then we can eat the other good stuff. 2) I cut the recipe in half, and bake it in a spring-form pan. For each serving, place a dallop of Cool Whip (or whipped whipping cream) and a half Oreo in the center of Cool Whip.*


Chocolate Cake
Use the Hershey's recipe on the cocoa box, and you can't go wrong. Whenever a recipe says to use a chocolate cake, and even gives you their recipe, I just use the Hershey's recipe. *True story: For years my Dad would make this cake, and always say it was handed down from generation to generation. Never questioned it since I didn't bake or make or cook anything until I got married. The only chocolate cake recipe I used was the one my parents used. The title says on the recipe card- chocolate cake. So I never read the Hershey's chocolate cake recipe until years later while visiting Shawn's parents. I was probably making the cake, and as I was waiting for it to get done, I was just reading the back on the box. And I read the cake recipe. And saw the same ingredients as my parents recipe. Including the boiling water. And realized my Dad had lied to me. LOL!!!*


Sopapilla Cheesecake Pie
2 pkg cream cheese, softened
1 c. white sugar
1 tsp. Mexican vanilla (buy in the Latino food area of Walmart, or local Mexican shop)
2 cans (8 oz each) refrigerated crescent rolls
3/4 c. white sugar
1 tsp. cinnamon
1/2 c. butter, room temp.

Preheat oven to 350. Grease a 9x13 dish. Beat cream cheese and 1 c. sugar and vanilla in bowl until smooth. Unroll 1 can crescent rolls. Comes out in 2 sections. Shape in bottom of pan to cover the whole bottom. Pinch it all together to make one big piece. Evenly spread cream cheese mixture over top. Then with the 2nd can, you may want to shape it to one great big piece on a piece of wax paper, or try to piece it all together on top of cream cheese to make it one great big piece again. Mix rest of sugar, cinnamon and butter together. Drop dots all over the top. Bake about 20-30 minutes, depending how brown you want it on top. Remove from oven. (Opt: Drizzle top with some honey). Cool completely before cutting into squares.

**I didn't piece it together on wax paper... in fact, didn't even think about the wax paper until after I tried to piece it together on the cream cheese filling, and it was sorta a mess. But it baked perfect!! Didn't do the honey. Had rave reviews!!! It was way good!! Had this for the first time a few weeks ago. A friend at church, Sue, brought it to a potluck, and it was soooooo good!! I finally got the recipe from her the other day. Thanks Sue!!!**


Crumbly Apple Pie
Prepare your own bottom crust, or buy an unbaked pie shell/crust. Turn oven on to 325. Move top oven rack to the lowest position. *I use a 10-inch pie pan for my homemade crust.*

7 medium granny smith apples, peeled, cored and very thinly sliced (love my Pampered Chef apple thingy!)
1/2 c. white sugar
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
Mix all together all ingredients, and spoon into crust.
3/4 c. firmly packed brown sugar
3/4 c. flour
1/2 tsp. ground nutmeg
1/3 c. chilled butter, cut into small pieces.
In a small bowl, mix together 1st 3 ingredients. Cut in the butter with pasty blender or 2 knives. Mix until coarse crumbs form. Sprinkle evenly with topping.
Bake until topping is lightly browned and filling is bubbly, about 1 hr- 1 hr 15 min.
Chocolate Bar Cake
Make chocolate cake according to Hershey's Cocoa Box (the one with 1 c. boiling water). Let cool.
1- 8 oz. cream cheese, softened
1 c. powdered sugar
1/2 c. sugar
10 Hershey bars with almonds, divided
1- 12 oz. Cool Whip
Beat cream cheese and sugars at medium speed with electic mixture until creamy. Chop 8 candy bars finely. Add to cream cheese. Fold in Cool Whip. Chop remaining candy bars, and sprinkle on top.
For 2 or 3 layer cake (I recommend using 3- 8 in. pans): Spread between layers, sides, and top.
For 9x13 pan size: Cut recipe in half. Spread on top of cake. I use 4 candy cars in the frosting, and 2 on top.
Keep leftover cake in fridge (if any).
Italian Cream Cake
1 stick of butter, soft
1/2 c. vegetable shortening
2 c. sugar
5 egg yolks
2 c. flour
1 tsp. baking soda
1 c. buttermilk
1 tsp. Mexican Vanilla (or plain vanilla)
1 1/3 c. coconut
1 c. chopped pecans (my friend in Bryan uses almonds instead of pecans)
5 egg whites, stiffly beaten

Cream butter and shortening. Add sugar and beat until mixture is smooth. Add egg yolks and beat well. Combine flour and soda, add to cream mixture alternately with milk. Stir in vanilla. Add coconut and nuts. Fold in egg whites. Pour into 3 greased and floured pans. Bake at 350 degrees for 25-30 minutes. Cool on racks. Top with cream cheese icing.

Cream Cheese Icing
1 1/2 sticks butter, soft
8 oz. cream cheese, soft
1-2 tsp. Mexican Vanilla (or plain vanilla)
1-1 1/2 boxes powdered sugar
chopped pecans (my friend in Bryan uses almonds instead of pecans)

Cream butter & cream cheese. Add vanilla. I think I use about 1 1/2 boxes of the powdered sugar because I don't want the icing to fall off in this humid weather. Add nuts. *Do not recommend using a 13x9 pan.

*This recipe has been around forever. We lived in the south when I was a kid (corner of AL, GA & FL... how much more south?), and my Dad got this recipe from my bestest friend's, Aimee, Mom. I just found out that she got it from her Mom, who probably got it from her Mom. My Dad made this cake for my wedding, and as far as I know, for all his daughter's weddings. And I am sure I will use it for my kids weddings. So when I see it posted on other food blogs and they act like they invented this recipe and they want us to "put credit where credit is due" I will NOT except for Aimee's Mema. Thanks for the best cake ever!!!!


Oatmeal Chocolate Chip Cake
Combine 1 3/4 c. boiling water with 1 c. oatmeal. Let sit for 10 minutes. Add 1 stick real butter, 1 c. brown sugar, 1 c. white sugar and 2 eggs. Mix well. Add 1 3/4 c. flour, 1/4 tsp. salt, 1 tsp. baking soda, 3 Tbsp. cocoa and 1/2 bag of chocolate chips. Pour into a greased 13x9 pan (or the one just a bit smaller then that... I like 13x9; serves more!). Sprinkle with remaining chocolate chips. Bake for 40 minutes on 350. Best if served warm with vanilla ice cream! YUM!!


Grasshopper Fudge Cake
1 box white cake mix
2 tsp. mint extract, divided
12 drops green food coloring, divided
2 jars (16 oz. each) hot fudge topping
8 oz. container Cool-Whip
5 drops of yellow food coloring
Andes Mints (either buy in candy form, chop; or buy in pkg by chocolate chips)
Heat over to 350. Spray 13x9 pan. Make cake mix according to directions, adding 1 1/2 tsp. mint extract. Reserve 1 c. white batter. Pour rest into pan. In the 1 c. batter, add 3 drops of food coloring. Stir well. Drop onto white batter, and then marblize (?) in a swirling pattern on top. Bake for 27+ minutes, or until knife comes out clean. Let completely cool.
Spread hot fudge all over the top. Depending on how much you like hot fudge depends if you use both jars. In medium bowl, add Cool-Whip, remaining 1/2 tsp. extract, remaining 9 drops of green food coloring, and 5 drops of yellow. Blend well. Spread all over top of hot fudge. Garnish with Andes Mints. Store covered in fridge.
Strawberry Cupcakes
1 white cake mix
1/2 c. powdered sugar
1 c. mashed strawberries
3 egg whites
1/3 c. vegetable oil
1/2 c. whipping cream

Preheat oven to 350. Get muffin pans ready. In large bowl add all ingredients and mix on low for 30 seconds, scrapping down the side, and then mix on high for 2 minutes. Fill cupcake papers 2/3 full. Bake for 21-26 minutes (start with 21 minutes). When done, cool on rack.

Strawberry icing:
4 oz. cream cheese, softened
1/4 c. butter, softened
1 3/4 c. powdered sugar
1/4 c. mashed strawberries, drained well.
Mix cream cheese and butter until light and fluffy. Add sugar, and then strawberries, mixing well. Frost cupcakes, and store in refrigerator.
*From Suzanne. I actually halved the recipe (posted as how I make it), because when I used 8 oz. cream cheese, etc... I had so much icing left, I ended up making 2 more dozen cupcakes, which my kids didn't mind, and my stomach loved!
**1# of strawberries is the right amount to buy and use with this recipe.
Coconut Meringue Pie

2/3 c. sugar
4 Tbsp. flour
2 c. milk
3 egg yolks (save whites)
1 tsp. Mexican Vanilla (regular vanilla is okay)
dash of salt
1/2 c. coconut

Add all to saucepan except coconut. Stir over low to medium heat until thickened. Add coconut, mix well. Pour into baked crust. Top with meringue.

3 egg whites
1/4 tsp. cream of tartar
1/2 tsp. Mexican Vanilla (or regular)
6 Tbsp. sugar

Beat all together until very glossy and the egg whites form stiff peaks. Cover filling, covering the whole top to the edges. Place in 350 oven for 10-12 minutes, or until desired golden brown.

Chocolate Cream Pie
1 c. sugar
2-3 Tbsp. cocoa
4 Tbsp. flour
2 c. milk
3 egg yolks
1 tsp. vanilla
dash of salt

Add all to saucepan. Stir over low to medium heat until thickened. Do 1 of 2 things:

1- Pour into a graham cracker crust. Put a layer of plastic wrap over the top, touching the filling, and place in fridge. When completely cooled, add Cool-Whip or homemade whipped whipping cream sweetened with powdered sugar over top. Garnish with shaved chocolate.

2- Save the egg whites and make meringue. Bake a crust. Place hot filling in the baked crust, and top with meringue. Place in 350 oven until golden brown.
German Chocolate Pound Cake
1 German Chocolate cake mix
1 tub coconut-pecan frosting
4 eggs
1/2 c. oil
1 c. water

Preheat oven to 350. Grease a Bundt cake pan. Mix all ingredients together with mixer for 2 minutes. Pour into pan. Bake for 50-60 minutes. Let cool for 10 minutes, and then place on serving plate. When cooled, dust with powdered sugar.
Pound Cake
3 sticks butter, softened
1 cream cheese, softened
6 eggs
3 c. sugar
3 c. flour
2 tsp. Mexican Vanilla

Get everything to room temperature. Cream butter, cream cheese and sugar. Add eggs and flour alternately. Add vanilla. Bake 300 for 90 minutes in a greased Bundt cake.

*Now this recipe gives me fits sometimes. Sometimes it turns out perfectly, sometimes I can't get the stupid thing to bake right, and then it falls, and then it comes out all in pieces. So I have quit making this cake for company because I never know what it's going to do. Anyone maybe have a solution??


Sawdust Pie
7 egg whites
1 1/2 c. graham cracker crumbs
1 1/2 c. chopped pecans
1 1/2 c. coconut
1 1/2 c. sugar
1 unbaked pie crust

Preheat oven to 325. Mix all ingredients together, stirring by hand, and pour into pie crust. Bake for 25-30 minutes. Do not over-bake. Serve warm with slice bananas and whipped cream.

*This pie is kinda dry, so do not over-bake. I first had this pie at "Must Be Heaven" in Bryan, and when I asked what was in the pie, the lady told me this and that. I was going through another cookbook, and I found it!! I quickly made it, and it has become another favorite of mine.

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