This was my Mom’s recipe, so quick and easy and very tasty!
- 1 1/2 cup Bisquick
- 3/4 cup sugar
- 3/4 cup milk
- 1 tsp vanilla
- 1 stick of butter, melted
- 3 – 5 oz can of Peaches
- Vanilla ice cream
Mix butter and vanilla in pan, add Bisquick, sugar, and milk in butter. Pour peaches over the top of the mixture, do not stir. Sprinkle cinnamon on top. Bake at 350 degrees for 1 hour. Fits a 9 x 9 pan! Serve warm with ice cream.
I love to make finger foods, especially if they are sweet. So, with the season being Thanksgiving I thought I would share an easy Mini Pumpkin Pie recipe. Serve with a dollop of cool whip on top and enjoy.
1 package (3.5 oz.) instant vanilla pudding mix
1 1/2 teaspoon pumpkin pie spice
1 can (15 oz.) pumpkin puree
1 package cup cake cups
1 container of cool whip
Cut cookies per instructions on the package and place in muffin cups. Cook according to directions and let cool completely.
In a large mixing bowl, whisk together the milk and pudding mix until thickened. Stir in the pumpkin pie spice and pumpkin puree until thoroughly combined. Fill each cup 1/2 full with the pumpkin mixture on top of the cooled cookies. You can sprinkle some pumpkin pie spice on top if desired. Serve immediately, or refrigerate and serve within 3 days.
My Mother passed away on August 11, 2018 and the last month has been hard. We know she is in a good place but I miss her dearly. She was a great cook, had a gentle heart and was very much a Southern gal! She taught me everything I know about cooking and the love of food. She had many recipes so I can’t say I had a favorite cause they all were good. To name a few: red velvet cake, pumpkin poll, oyster dressing, biscuits and gravy (with scratch biscuits), hot dog sauce, peanut butter fudge, orange cake, cornbread and beans, pickle relish (which she canned every year), apple butter (made outside over an open fire in a kettle), and I could go on forever. Thanks Mom for helping me become the woman I am today and for showing me how to cook!
So, in memory of Mom, aka Mollie B., aka Mammie, here is her Orange Cake recipe:
- 1 box Duncan Hines Orange cake mix
- 1 cup powdered sugar
- 8 oz sour cream
- 1 large tube of Cool Whip
- Mix cake according to directions using milk instead of water and bake accordingly
- Bake in 2 round cake pans
- Once cooled, split in the middle to make 4 layers
- Mix icing ingredients until smooth
- Ice each layer on top only, not on sides and stack on top of each other
- Sprinkle the top with crumbs left in the pans or from the bottom of a section
- Serve and enjoy
As the holidays grow closer it reminds us to stop and enjoy life. Talk with family, reunite with old friends and appreciate what you have.
I recently lost a life-long friend to cancer. It really puts life into prospective. People come and go in your life and you may have a lot of acquaintances but how many true friends do you really have? Something to ponder.
My Dad taught me growing up to always find the good in people; be positive and truthful; remember that when others are mean or sad there is something going on in their lives that is making them that way; and most of all, always take time for friends and family!!!
So my recipe I am sharing today is one that you can share with your friends and family anytime of the year.
PEANUT BUTTER PIE
- 1 graham cracker crust
- 1 box instant vanilla pudding (or white chocolate)
- 1 teaspoon vanilla
- 1 cup + 1/2 cup confectioner’s sugar
- 1 cup peanut butter
- 1 8-oz block cream cheese
- 1/4 cup chopped peanuts, chopped fine (optional)
- Chocolate syrup for drizzling (optional)
- Whip the pudding and confectioner’s sugar together. Set aside.
- Whip together the peanut butter, cream cheese, sugar, and vanilla.
- Sprinkle a little of the peanut butter mixture on the graham cracker crust. (less than 1/4 cup)
- Fold in half of the whipping cream into remaining peanut butter mixture and mix until blended.
- Pour into the graham cracker crust.
- Top with whipping cream.Optional: Sprinkle nuts on top when ready to serve and drizzle with chocolate syrup. Or you can reserve some of the peanut butter and sugar mixture and put on top (see picture below). Store in refrigerator.
People come and go in your life but a true friend is always there. No matter how long it has been since you have seen them or spoken with them. Take time to make that phone call or drop them a letter. Do it now while they are still here!!!
Today, I am sharing two of my favorite holiday recipes for you to share with your friends and family. I hope you enjoy it as much as my family and friends do.
- 4 egg yolks
- 1/3 cup sugar, plus 1 tablespoon
- 1 pint whole milk
- 1 cup heavy cream
- 3 ounces bourbon
- 1 teaspoon freshly grated nutmeg
- 4 egg whites
In the bowl of a stand mixer, beat egg yolks until they light in color. Gradually add 1/3 cup sugar and continue to beat until it is completely dissolved. Add milk, cream, bourbon and nutmeg and stir to combine.
Place the egg whites in the bowl and beat to soft peaks. With the mixer still running gradually add 1 tablespoon of sugar and beat until stiff peaks form.
Whisk the egg whites into the mixture. Chill and serve. Top with a sprinkle of nutmeg and cool whip (optional).
Milk Gravy and Biscuits
- 1/4 cup bacon or sausage drippings
- 1/4 cup all-purpose flour
- 1 tsp salt or to taste
- 1 tsp ground black pepper or to taste
- 4 cups of milk
- Bacon/sausage crumbles
- Biscuits, homemade are the best but Grands are good
Heat bacon/sausage drippings in a skillet over medium heat; whisk flour into drippings until smooth. Reduce heat to low and cook the flour mixture until it turns a caramel brown color, stirring constantly, about 15 minutes. Be careful, the roux burns easily. Stir in salt and black pepper.
Whisk 1/2 cup milk into the roux until thoroughly blended. Continue whisking milk into the gravy, 1/2 cup at a time, whisking in each amount of milk completely before adding more. Bring gravy to a simmer and whisk constantly until thick, smooth, and bubbling.
Add crumbled bacon or sausage then serve over biscuits or toast and enjoy. I have this for any meal of the day!!!
One of the best recipes I have for apples is one of the easiest. With Fall upon us, I thought I would share it. Hope you enjoy……
Quick Apple Crisp
5 Granny Smith apples, peeled, cored and sliced
1 – 9 oz. pkg. yellow cake mix
2 tbsp. sugar
1 – 2 tbsp. cinnamon
1/4 cup butter or margarine, melted
1/2 cup chopped nuts (optional)
Preheat oven to 350 degrees. Place sliced apples in greased and floured pan. combine remaining ingredients. Mix until crumbly. Sprinkle mixture evenly over apples. Bake 35 – 40 minutes or until apples are tender. Can add Vanilla ice cream or thawed whipped topping when serving. Great served cold or warm. For a change, use any fruit like peaches, strawberries, etc.; quick and easy recipe.
One of my favorite sweet potato recipes is a Sweet Potato Casserole. Ruth’s Chris Restaurant has one of the best but my Mothers is just as good. So I am sharing my Mother’s recipe with you today.
- 1 cup brown sugar
- 1/3 cup flour
- 1 cup chopped pecans
- 1/2 cup melted butter
SWEET POTATO MIXTURE:
- 3 cups mashed sweet potatoes (I use canned to save time but make sure you drain them)
- 1 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 2 eggs (well beaten)
- 1/4 cup butter, melted
- 1 bag mini-marshmallows
- Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
- Preheat oven to 350 degrees.
- Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.
- Pour mixture into buttered baking dish.
- Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
- Bake for 30 minutes.
- Put marshmallows on the top then cook for another 5 – 8 minutes to melt them.
- Allow to set at least 30 minutes before serving.
My book is now available for sale. So Excited!!
You can order through www.createspace.com now or on Amazon in 5 business days. You can message me if you wish for me to order one and get it to you.
Thank you everyone for all your support through this process.