Tuesday, April 15, 2014


Just like the biscuits at Red Lobster...........I searched around and found many recipes that started with the baking mix but I wanted to use my own flour and make the biscuits myself.   I found this wonderful recipe for Red Lobster Cheddar Bay Biscuits at cinnamon spice and everything nice where Reeni does the best of the best cooking.  

When I made these biscuits I ended up using a little more buttermilk, I think the reason was because I had shaken the buttermilk so I had more bubbles...........Then for the cheddar cheese I used Cabot Extra Sharp.  


Monday, April 14, 2014


Here comes Peter Cottontail.........It's Easter.  Let's all hope for warm weather and a Happy Easter with family and friends.   I got mail this weekend, a nice Easter card from Shelly, Kayla and Cassandra. Wish we lived closer so we could see each other more often, but guess that is what the postman is for.   Thank you so much for thinking of us.  And then Ms. Morgan and Mr. Sam sent us a package from Houston.  Mr. Dick got a new ball cap and I got some sprinkles.  When one gets sprinkles you gotta make a cake or cupcakes.  That is just what I did.  I made chocolate cupcakes and used my new pretty sprinkles. Mr. Dick will take these to work for the boys............I frosted them with a butter cream cream cheese frosting.

Nice recipe for making chocolate cupcakes, makes a small batch and uses my favorite "Buttermilk".  They are full of chocolate flavor and baked up nice and high.

Sprinkles are from pepper creek farms   This is a family run business located in Lawton, Oklahoma.  They offer a nice variety of products and also have "all-natural sprinkles".   If you are ever in the area give them a call and they would be glad to show folks around.  This is a long way from Maine but I could get to that neck of America some day.  

Oh so good...............................Thank you Linda B

Tuesday, April 8, 2014


To Die for Blueberry Muffins...........

Not sure that would be my answer but I will make these again....no mixer needed, love the crumb topping and only one bowl to wash.  That's always a good thing, especially since I am the dishwasher. Maytag doesn't live here.
I found this recipe at Allrecipes.com.  They are moist and full of good old blueberries hand picked in my back yard last summer.  I love the old iron muffin pan. It only holds 11 muffins so you will not get a bakers dozen with this muffin pan.  Found this at a flea market for a few dollars last summer.  Enjoy 

allrecipes PRINT RECIPE

Listen to your mother, she always told me to coat my berries in some flour and that keeps them from sinking to the bottom. Save out a bit of the flour called for in the recipe.    OK, I did it MA!!!   I made the batter then filled my liners  and used the same bowl to make the crumb topping.   

                                                                 Enjoy my friends, Andi

Tuesday, March 25, 2014


Many years ago, I took my lunch to school everyday because I was such a fussy eater.  And everyday I ate the same thing,  tuna fish sandwich on white bread, a carton of milk which I purchased at school, celery sticks and a Drake's Coffee Cake or a Devil Dog.  I ate the same thing 5 days a week.  

So, that brings us to this post.   When I saw these coffee cakes on buttercreamfanatic I knew I had to try them.........Look at all those crumbles on top. This recipe is so close to the original "Drake's."  This is a keeper. They returned me to seventh grade lunch room!  I will be adding this recipe to my collection.  A big thank you to Nora for making and blogging about "Drake's" Coffee cakes.

PRINT RECIPE on the blog of Nora at buttercream fanatic 

Go visit Buttercream Fanatic and check out the beautiful photo's and nice blog.   

This was before they were baked.   Love all that topping..................yummy

Tuesday, March 18, 2014


I have made this hot chicken salad several times since my first time in 1996.  It is still tasty and a easy and fast meal in itself.  You can mix up the ingredients the night before and dinner can be on the table fast.  A nice version of a hot chicken sandwich.

Chicken Hero
Creme de Colorado Cookbook
Jr. League of Denver

3/4 cup mayonnaise
5 green onions, including tops, thinly sliced
1 8-oz can of water chestnuts, drained and coarsely chopped
4 tsp Dijon mustard
1 tsp worcestershire sauce
1 tsp salt
5-6 drops tabasco sauce
4 cups diced, cooked chicken
1 cup shredded monterey Jack cheese
1 baguette of french bread
1 cup chopped tomato
1 cup of monterey jack cheese
Garnish with green onions, black olives
Servings 6-8

In a large bowl, combine mayo, green onions, water chestnuts, mustard, Worcestershire, salt and tabasco.
Stir in chicken and one cup of shredded cheese. Up to this point, chicken mixture can be prepared ahead, covered and refrigerated for up to 24 hours.
Split french loaf in half lengthwise, Trim any uneven crust from bottom so loaf rests evenly. Place bread, cut side up, on baking sheet. I put the bread under the broiler for a couple of minutes till brown. Warm the mixture if cold ( this is done because if you pile the cold chicken mixture on the bread the broiler will never warm the middle) then mix tomato into the chicken mixture. Spread evenly over each bread half and sprinkle with one cup of the shredded monterey jack cheese. Broil or bake at 350 degrees until cheese is bubbly and lightly browned, Transfer to cutting board. Garnish with green onions, and or olives.

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Monday, March 17, 2014


Peanut butter cookies are always welcome for most of us.......and these were perfect.  Not your typical look for peanut butter cookies, they look more like a crinkle cookie.   Roll them in balls and roll in sugar then place on your cookie sheet.  They flatten out nicely and get all those little "nooks and crannies". Found this recipe on Pinterest listed as the "Best" well that got my attention.  Yummy   

The original recipe from vegan gusto

Print Recipe

The Best Peanut Butter Cookies

1 cup packed brown sugar (I used light brown)
1 cup white sugar plus more for rolling the cookies in 
1/2 cup shortening
1/2 cup butter, softened
1 cup peanut butter (I used creamy JIF) 
1/2 tsp salt
2 eggs
2 teaspoons baking soda
2 teaspoons vanilla
2 1/4 cup flour

Mix the sugars and the butter and shortening and the peanut butter together till light and fluffy.  Add the eggs and vanilla and mix.   In another bowl add the measured flour with the baking soda and the salt and whisk together then add to the wet mixture and mix.  Use the low speed so that you are not covered with flour while mixing.   I used my cookie scoop that holds 2 TBSP of dough and roll into a ball then roll the ball in the extra white sugar. Do not press with a fork like the normal peanut butter cookie.  Place on a cookie sheet lined with parchment paper and bake at 350 degrees for 11 to 13 minutes.  Allow to cool on the rack before moving them to the cooling rack.  


Sunday, March 2, 2014


Here you go Morgan, a family recipe that my mother made for many years.  The original recipe is from Marjorie Standish.  She was a Maine cook who has a couple of cookbook.  A staple cookbook found in many Maine kitchens.   This dessert is light and fluffy.  Great for after a heavy meal.     


one can (14 1/2 ounce) can of chilled evaporated milk 
one 3-ounce package of lime gelatin
1 and 3/4 cups boiling water
1 cup sugar
1/4 cup lime juice
2 teaspoon of lemon juice

2 cups of gram cracker crumbs (save some to sprinkle over the top)
1/2 cup of melted butter

In a small bowl add the jello and the boiling water, set in the refrigerator until cold.  Don't allow the jello to set because you will have pieces of lime jello in your dessert.  Whip the evaporated milk until it holds up in peaks.  

Remove the jello from the fridge and mix with your hand mixer then add the juices and the sugar and mix. Pour the jello mixture into the whipped evaporated milk.   Fold the two mixtures together and scrape to the bottom of the bowl to make sure you have the mixture blended well. Add a tiny amount of green food coloring.  Pour this into the lined 9x13 inch gram cracker lined pan.   Sprinkle some of the crumbs over the top of the jello mixture.   Place in fridge until set.  Cut in squares and serve.   

Hope In Every Season

Monday, February 17, 2014


I would never turn down a good cookie
Sugar cookies are one of my favorites
I saw these cookies and the ingredient list called out to me..........make me!
So that is what I did, Vinegar in cookies......never heard of such a thing.....no eggs either

Guess what they are very good, and you don't taste the vinegar.  When I make a pie the recipe that my mother used and I use every time is Vinegar Pie Crust............the best flaky pie crust

Here are the cookies

I found this recipe at purposelyfrugal Vinegar Sugar Cookies , the recipe says you get 3 1/2 dozen cookies.......Not in my house!  I want a good size cookie not a tea cookie.......... I got 2 dozen cookies. Next time I make them I will double the recipe     

Vinegar Sugar Cookies

1 cup of soft butter
3/4 cup sugar
1 Tablespoon white vinegar
1/2 tsp vanilla
1 teaspoon baking soda
2 cups flour
colored sugars

In large bowl add the softened butter and mix till light and fluffy with the sugar, add the vinegar and vanilla extract, in another bowl add the flour and whisk in the baking soda, then add this flour mixture to the butter mixture.  Place the cookies about 2 inches apart on a greased cookie sheet.  Using a cookie scoop or a tablespoon roll the dough in balls then flatten to 1/4 inch thickness, add the sprinkles on top and bake for about 8-10 minutes until light brown on the edges.  Bake at 350 degrees. Allow to cool for about 1 minute before removing to a cooling rack.  


Sunday, February 2, 2014



I love peanut butter
I think I am eating healthy when I eat granola bars
I have made these twice
I used pecans and baked in a glass 9x13 inch pan the first time
The second time I used cocktail peanuts and baked in a metal 9x13 inch pan
I will make again but will use the glass pan and the pecans, I think they were softer.  Black Jack bake house suggested to use the glass pan

This recipe is from "pinterest" from Black Jack bake house

bakehouse peanut-butter-granola-bars recipe

3 cups old fashion oatmeal
1 cup grated coconut (you can use sweetened)
1/4 cup wheat germ
1/4 cup butter
1/2 cup peanut butter
1/2 cup honey
1 cup of Rice Krispies adding some dried fruit to the measuring cup with the Rice Krispies   (I added some dried cranberries)
3/4 cup or so of chopped pecans, nuts
pinch of salt

In a large bowl add the oatmeal, coconut, wheat germ and your choice of nuts.  Mix then place on a rimmed cookie sheet and bake at 325 degress for about 20-25 minutes.  Stir frequently and  bake long enough to toast. My oven runs hot so the oat mixture was only in oven for about 12-15 minutes.  Remove from oven and add back to the bowl and stir in your Rice Krispies, add salt and the dried fruit if using.   

In a small saucepan combine the honey and butter and heat till the butter is melted. Then add the peanut butter and mix until the peanut butter is melted and the mixture is smooth.  Pour this over the oat mixture and pour into a sprayed 9x13 inch glass baking dish.  Bake at 350 degrees for about 12 minutes.  Remove from oven and allow to cool.  Cut in squares or break up in chunks.  You can wrap in wax paper and freeze.  

Sunday, January 5, 2014


Easy fast and yummy!!!
Another recipe that starts with a cake mix, Jello, canned fruit pie filling and Cool Whip.
That's all you need.  How easy is that?   How about changing this for the seasons.
  Thinking of white cake, lemon Jello, lemon pie filling and Cool Whip
White cake with raspberry Jello, raspberry pie filling and Cool Whip

Found this recipe at Food. com for 

Cherry Poke cake from Food. com

1 (18 1/4 ounce) package white cake mix

3 egg whites (or as called for by your cake mix)

1/3 cup oil (or as called for by your cake mix)

1 1/3 cups water (or as called for by your cake mix)

1 (3 ounce) package fruit flavored gelatin powder

1 cup boiling water

1 (21 ounce) can cherry pie filling

1 (16 ounce) container frozen whipped topping, 

Using the directions on the back of the cake mix box.  Make the cake and bake in a 9x13 inch greased cake pan.   I used my Pampered Chef large round cake pan.

Once the cake is removed from the oven poke holes in the cake.  I used the handle of a wooden spoon. Poke these holds about 1 inch apart

Allow the cake to cool.  Make the jello mixture and this is just the jello along with 1 cup of boiling water.

Pour this mixture over the cake hoping that the jello goes down into the poked holes

Top with the cherry pie filling, then cover with the cool whip

Place in the refrigerator for one hour before serving


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