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.
In thinking about Halloween and carving pumpkins, thought I would share my favorite pumpkin soup recipe. Hope you enjoy it.
– 1 small onion finely chopped
– 2 medium potatoes, peeled and cubed
– 1 large carrot, peeled and diced
– 1 tsp crushed garlic
– 4 cups chicken broth/stock
– 2 chicken bouillon cubes crumbled
– Salt and pepper to taste
– 1/2 cup half & half
– 1/2 cup cooked, chopped bacon
Place all ingredients, except cream, in a large saucepan. Bring to a simmer over medium heat until vegetables are tender.
Remove from heat, use a stick blender and blend until smooth. Add the cream and stir through (do not boil after adding cream). Add any salt or pepper if needed, and serve with bacon sprinkled on top (can put parsley or roasted pumpkin seeds on top if desired).
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
With summer winding down and gardens producing great veggies, I thought I would share one of my favorite summer salads. It is quick, easy and very filling. You can serve it with just about any kind of meat. I hope you enjoy!
- 1 1/2 lbs red potatoes, cut in half
- 3/4 lbs of fresh, trimmed and snapped green beans
- Chopped fresh basil
- 1 small red onion, finely chopped
- Salt & Pepper to taste
- 1/4 cup balsamic vinegar, I like raspberry flavored
- 2 tbsp Dijon mustard
- 2 tbsp fresh lemon juice
- Dash of Worcestershire sauce, I just about 1/3 a cup
- 1/2 cup extra virgin olive oil
- Place the potatoes in a large pot, and fill with about 1 inch of water. Bring to a boil, and cook for about 15 minutes, or until potatoes are tender. Add the green beans to steam after the first 10 minutes. Drain, cool, and cut potatoes into quarters. Transfer to a large bowl, and toss with fresh basil, red onion, salt and pepper. Set aside.
- In a medium bowl, whisk together the balsamic vinegar, mustard, lemon juice, Worcestershire sauce and olive oil. Pour over the salad, and stir to coat. Taste and season with additional salt and pepper if needed.
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.