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Christmas Greeting


Turtle Fudge

Turtle FudgeSmooth creamy chocolate, rich caramel and crunchy bits of pecans—the perfect combination for a special holiday treat your family and friends will love. It also makes a great gift for that person who seemingly has everything!

3 cups sugar
3/4 cup butter
1 (5 ounce) can evaporated milk (NOT sweetened condensed milk)
1 (12 ounce) package semi-sweet chocolate chips
30 caramels, unwrapped and quartered
1 jar marshmallow creme
1 teaspoon vanilla
1 cup chopped pecans

In a large heavy saucepan over medium-low heat, stir together the sugar, butter and evaporated milk; bring to a full rolling boil, stirring constantly. Boil, uncovered for 5 minutes, stirring constantly.

Remove saucepan from the heat; stir in the chocolate chips until melted. Stir in the remaining ingredients and beat by hand until well blended and smooth. Spread into a 9×13-inch pan sprayed with cooking spray; cool to room temperature. Chill in refrigerator until set; cut into squares. Makes about 3-1/2 pounds.



Apple Cake

Apple CakeThis is another wonderful recipe I found in an old church cookbook. It turned out really good and I will definitely make it again.

3 eggs
1-1/2 cups canola oil
2 cups sugar
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
3 cups peeled, chopped apples
1 cup chopped walnuts or pecans

1 cup packed brown sugar
1/2 cup milk
1/2 cup butter, melted

1. In a large mixer bowl, beat together the eggs, oil and sugar until well blended.

2. Sift together the flour, salt and baking soda; add to the egg mixture beating until well blended. Pour into a well-greased 10-cup tube pan. Bake at 350 degrees F. for 55 to 60 minutes or until toothpick inserted near the center comes out clean.

3. In a small saucepan, combine the brown sugar, milk and melted butter; cook over low heat for 2-1/2 minutes. Pour over cooked cake; let cool in pan for 10 to 15 minutes before removing from the pan. Makes 12 to 16 servings.



Holiday Spirit

Holiday SpiritIt’s that time of year again! How did it arrive so quickly? Seems like yesterday we were sweltering in an oppressive heat wave and now we are bracing for an arctic blast of snow and below zero wind chill temperatures. Well, since it is that “most wonderful time of the year”, the snow and cold temps will help us get in the holiday spirit. I love sipping hot chocolate while sitting in front of a glowing fire in the fireplace with the Christmas tree all lit up and my favorite Christmas music playing in the background. Gives me that warm and fuzzy feeling! Kind of wish it could last the whole year long. Maybe I’ll just leave my tree up and pretend it is Christmas every day. Wonder if I’ll get a Christmas present every day if I do?



Beef Bourguignonne

Beef BourguignonneWith the onset of the colder weather season, I begin to think “comfort food” to warm the hearts and tummies of my family. This scrumptious recipe from Campbell’s fits the bill every time. And it’s so easy-to-make!

1 can (10-3/4 ounces) condensed golden mushroom soup
1 cup dry red wine,
2 cloves garlic, minced
1 teaspoon dried thyme leaves, crushed
2 cups small button mushrooms
2 cups fresh or frozen whole baby carrots
1 cup frozen small whole onions
1-1/2 pounds beef top round steak, 1-1/2-inches thick, cut into 1-inch pieces

1. Stir the soup, wine, garlic, thyme, mushrooms, carrots, onions and beef in a 3-1/2-quart slow cooker.

2. Cover and cook on Low for 8 to 9 hours or on High for 4 to 5 hours or until the beef is tender. Makes 6 servings.



White Castle Hamburger Pie

White Castle Hamburger PieMy daughter-in-law Christy told me about this recipe she had found on line and I decided to try it myself. It was amazingly similar to those tasty little hamburgers from White Castle that we love so much, especially when eaten with dill pickles on the side!

1 pound lean ground beef
1 envelope onion soup mix
Salt & Pepper to taste
8 ounces shredded cheddar cheese
2 eggs
1/2 cup mayonnaise
1/4 cup heavy cream

1. In a large skillet over med-high heat, cook ground beef until meat is no longer pink; drain well. Stir in the onion soup mix, salt and pepper. Stir in 1/2 of the cheddar cheese; transfer to a 9-inch pie plate; top with the remaining cheddar cheese.

2. In a small bowl, whisk together the eggs, mayonnaise and cream; pour over meat mixture.

3. Bake at 350 degrees F. for 30 to 35 minutes; let stand 10 minutes before serving. Makes 6 to 8 servings.



Melt-In-Your-Mouth-Short Ribs

Melt-In-Your-Mouth Short RibsI found this recipe from Campbell’s in a magazine and knew it would be an instant favorite of my hubby’s. I love how simple it is to make in my slow cooker. The ribs come out very tender….just the way I like them.

3 pounds beef short ribs, cut into individual pieces
2 tablespoons packed brown sugar
3 cloves garlic, minced
1 teaspoon dried thyme leaves, crushed
1/4 cup all-purpose flour
1 (10-1/2 ounces) can condensed French onion soup
1 (12 fluid ounces) bottle dark ale or beer
Hot mashed potatoes or buttered noodles

1. Put the ribs, brown sugar, garlic and thyme in a 3-1/2 to 6-quart slow cooker. Sprinkle with the flour and toss to coat.

2. Stir the soup and ale in a small bowl. Pour the soup mixture over the ribs.

3. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours or until meat is fork-tender. Remove ribs with a fork or tongs from the sauce. Spoon off any fat from the sauce before serving. Serve with potatoes or noodles. Makes 6 servings.