Thank you for stopping by my recipe page.
Tip: When
cooking and baking you can change many recipe ingredients to make it lower
in calories, fats and etc. by simply using fat-free, low sodium, sugar
substitutes, salt substitutes, herbs, spices and etc. Always use olive or
canola oil when a recipe calls for oil.
Remember! Always eat in
moderation.
If you have a family recipe that you would like for me
to put on this page or to be put in one of my future cookbooks, please feel
free to send it to me at the address on the contact page. Recipes on this
page will change often, so check back regularly.
It’s that time
of the year for grilling outdoors. I hope you enjoy a few of these recipes.
Shawn’s Fresh
Home Made Lemonade
Shawn Shannon
Ingredients:
2 c. sugar
1 ½ c. hot water
2 c. freshly squeezed lemon juice (about 11 lemons)
Yellow food coloring (opt.)
2 qts. cold water
1 lemon thinly sliced
Ice cubes
Mint leaves (for garnishing, opt.)
Straws
Directions:
In a 2-quart picture, combine the sugar and hot water;
stir until the sugar is dissolved.
Add the lemon juice and cold water and stir until
thoroughly mixed.
Stir in a drop or two of yellow food coloring just for
a punch of color if desired (opt.).
Add a few ice cubes into the lemonade and put a few
into each of the serving glasses.
Pour lemonade into glasses. Half a few of the lemon
slices and put one on top of each glass rim.
Garnish with remaining lemon slices and mint leaves if
desired.
Place a straw in the glass, serve and enjoy.
This recipe makes ½ gallon lemonade.
* Your family and friends will absolutely love this and
who doesn’t enjoy a good cold glass of lemonade on those hot summery days?
You can make this in advance and keep refrigerated; just don’t add the ice
cubes and garnishes until ready to serve!
Keisha’s
Strawberry Shake for One
Ingredients:
¼ c. milk
1 c. strawberry ice cream
1 sm. banana, peeled and sliced
Whipped topping
Fresh strawberries (opt.)
1 straw
Directions:
In a blender, combine milk, strawberry ice cream and
sliced banana (you can add a couple of fresh strawberries, if desired
(opt.).
Blend 1-2 minutes or until smooth.
Pour mixture into a 12-oz. glass, add whipped topping
on top and garnish with a slit strawberry on the rim of the glass.
Add a straw and serve. Yummy!
* To make more than one just double the recipe and etc.
Wilma’s
Strawberry, Banana and Orange Dessert
Ingredients:
2 (3-oz.) pkgs. strawberry gelatin
1 ½ c. hot water
½ c. orange soda
1 (21-oz.) can strawberry pie filling
1 T. orange zest
1 lg. banana, peeled and sliced
Topping:
1 (8-oz.) pkg. cream cheese
2 c. powdered sugar
2 T. milk or orange juice
½ tsp. vanilla extract
Fresh strawberries (for garnishing)
Fresh blueberries (to make a patriotic dessert)
Directions:
In a medium mixing bowl, combine hot water and
strawberry gelatin; mix until gelatin is dissolved.
Add orange soda, strawberry pie filling, orange
zest and sliced banana; stir until thoroughly mixed.
Pour mixture into a 9-11-inch casserole glass dish.
Refrigerate 4-5 hours or until set.
For the topping, in a medium mixing bowl, using an
electric mixer, combine cream cheese, powdered sugar, milk or orange
juice and vanilla extract; beat until smooth.
Spread on top of the jell-o mixture.
Garnish with fresh strawberries.
Cover and refrigerate until ready to serve.
* To make a patriotic dessert, outline a star in
the center and fill in with blueberries.
Garnish the top with sliced strawberries.
Stacey’s
Pull Apart Bacon/Pizza Bread
(Recipe courtesy,
Stacey Shannon)
Ingredients:
12 bacon strips, partially cooked and drained on
paper towels
1 loaf (1-lb.) frozen bread dough, thawed
2 T. olive or vegetable oil, divided
1 c. shredded pizza cheese
1 envelope (1-oz.) ranch salad dressing mix
Directions:
Spray a baking sheet with cooking spray.
On a dough board, roll out the dough to ½ -inch
thickness.
Brush roll out dough with 1 tablespoon of olive or
vegetable oil.
Cut into 1-inch pieces and place into a large
mixing bowl.
Add diced cooked bacon, pizza cheese, envelope of
ranch salad dressing mix and the remaining oil; toss to coat.
Arrange bread pieces in a 9x5-inch oval on the
prepared baking sheet, layering as needed.
Cover and let rise in a warm place for 30 minutes,
or until doubled in size.
Preheat oven to 350 degrees and bake for 15
minutes.
Cover with foil and bake an additional 5-10
minutes, or until golden brown.
* These are really delicious! Our family loves
them.
Spectacular
Spaghetti Salad
(Recipe courtesy,
Country Dan Dixon)
Ingredients:
1 bx. (16-oz.) spaghetti
1/3 c. each of green, yellow and red peppers, diced
1/3 c. diced onion
1/3 c. diced celery
1/3 c. diced cucumber
1 c. Kraft zesty Italian dressing
4 T. McCormick salad supreme seasoning
Directions:
Break spaghetti strands in half before boiling.
Cook spaghetti, drain and rinse in cold water.
In a large mixing bowl, add cooked and drained
spaghetti, diced green, yellow and red peppers, diced onion, diced
celery, diced cucumber, Kraft zesty Italian dressing and McCormick salad
supreme seasoning (use the named brand seasonings as given); blend well.
Put spaghetti mixture into a large oblong Pyrex
dish, at least 8x11x2 or larger.
Cover with plastic wrap and refrigerate for 3 or
more hours. Its best when refrigerated overnight, this will allow all
the flavors to blend together very well.
* This will be a hit at your next barbeque! If you
don’t get compliments with this recipe, then you’re hanging out with the
wrong crowd!
Shannon’s
Fantastic Blueberry Salad
Filling:
1 can (21-oz.) blueberry pie filling
1 can (20-oz.) crushed pineapple, undrained
2 pkgs. (3-oz.) grape gelatin
½ c. grape soda
1 ½ c. hot water
1 tsp. grated orange zest, or 1 T. orange juice
Lettuce leaves, opt.
In a large mixing bowl, combine grape gelatin and
hot water; stir until gelatin is dissolved.
Stir in grape soda and then let cool for 3-4
minutes.
Stir in blueberry pie filling, crushed pineapple,
orange zest or orange juice; mix thoroughly.
Pour mixture into a 13x9 dish (I use a glass dish),
cover with plastic wrap and refrigerate until firm (about 4 hours).
Topping:
1 pkg. (8-oz.) cream cheese, softened
1 c. sour cream
½ c. sugar
1 tsp. vanilla extract
¾ c. chopped pecans, walnuts or almonds, opt.
Fresh blueberries, for garnishing, opt
In a medium mixing bowl, using an electric mixer,
on medium speed, combine softened cream cheese, sour cream, sugar and
vanilla extract; beat for 2-3 minutes or until creamy.
Fold in the chopped nuts if desired.
Remove blueberry mixture from the refrigerator, and
spread the topping mixture on top.
Cover with plastic wrap, return to the refrigerator
for at least 4-5 hours before serving.
When ready to serve, cut into squares, place on
lettuce lined plated (opt.), garnish with fresh blueberries and serve.
Store any leftovers, covered in the refrigerator.
So good!
Variation:
To make a strawberry or cherry salad, simply substitute the
blueberry pie filling and grape soda with strawberry or cherry pie
filling and strawberry or cherry soda.
Wilma’s
Grilled Banana Split Boats
Ingredients:
Bananas, unpeeled
12x12-inch squares of foil
Topping:
Vanilla ice cream
Fruits of choice (strawberries mixed with
strawberry glaze, cherries, crushed pineapples and etc.)
Chocolate syrup
Directions:
Cut the banana peels lengthwise about ½-inch deep,
leaving about 1/2 –inch at both ends.
Wrap a 12x12-inch piece of foil, crimp and shape
around each banana.
Place the wrapped bananas on the grill, cover the
lid and grill for 7-8 minutes.
Remove from the grill and remove the foil, placing
each banana in a serving dish.
Open the banana peel wider to form a pocket.
Place a scoop of vanilla ice cream on top, followed
by toppings of your choice.
Drizzle chocolate syrup on top.
Serve and enjoy!
Um…Um…so good!
* I started making these years ago, and people just
love them. It’s a nice way to end a great cook out party.
Shannons
Easy Grilled Rib Eye or Sirloin Steaks
Ingredients:
Rib eye or sirloin steaks
Olive or canola oil
Steak seasoning (McCormick’s Grill Mates-Montreal
Steak)
Directions:
Preheat grill to medium-high.
Remove rib eye or sirloin steaks from the refrigerator
and let come to room temperature (about 15 minutes).
Brush steaks with olive or canola oil.
Rub steaks seasoning on both sides of steaks.
Let the steaks set at room temperature for about 15
minutes before placing on the grill.
Place steaks on the grill, sear for one minute, turn
and sear the other side for another minute.
Lower grill heat to medium heat, and grill 8-9 minutes
on each side for medium rare, longer if you prefer it well done (your choice
of doneness).
Serve with side dishes of your choice. Really, really
good!
Wilma’s
Grilled Lemon-Pepper Chicken Tenders
Ingredients:
1 pkg. chicken tenders
¼ c. lemon juice
1/3 c. canola or olive oil or 2/3 cups for 1 or more
pkgs.
1 T. ground black pepper
Dash of paprika
Salt (to taste)
Lemon slices (for garnishing)
Fresh parsley (for garnishing_
Honey mustard or barbecue sauce (for dipping, opt.)
Directions:
In a small bowl, combine lemon juice, canola or olive
oil, ground black pepper, dash of paprika and salt; mix thoroughly.
In a medium bowl, add chicken tenders and lemon-pepper
seasoning mixture; toss to coat.
Refrigerate and let marinade for about 20 minutes.
Remove from the refrigerator and drain off the
marinade.
Place marinade chicken tender on the grill and grill
for about 3 minute on each side or until cooked through.
Remove and place on a serving platter, garnish with
lemon slices and fresh parsley.
Serve alone or with a dip of your choice.
* These chicken tender are out of this world. I usually
have to grill 2 or 3 packages of these because they go so fast.
There definitely won’t be any leftover. Adults and kids
alike will be asking for more. Enjoy.
Baked Spice
Rub Pork Tenderloin
Ingredients:
1 lb. pork tenderloin
2 T. Grill Mates Pork Rub
Olive or canola rub
Cooking spray
Directions:
Preheat oven to 350 degrees.
Spray a baking pan with cooking spray.
Brush olive or canola oil on both sides of the pork
tenderloin.
Rub the pork seasoning rub all over the pork
tenderloin.
Place on prepared baking sheet, cover with foil,
make a couple of slits on top of the foil with a knife, and then bake
for 50 minutes, or until doneness of choice.
Remove from the oven and let set about 10 minutes.
Slice and serve with fried apples, potatoes or
vegetables of your choice. Very good!
* This is very good to put on the grill to!
Shannon’s
Grilled Cheese Burgers
Ingredients:
1 lb. lean ground beef
1 ½ T. dried minced onion flakes
½ tsp. dried parsley flakes
¼ tsp. salt
¼ tsp. ground black pepper
1 T. A-1 steak sauce
4 slices American cheese
4 hamburger buns
Dressings (mayonnaise, mustard, ketchup and etc.)
Toppings (lettuce, sliced Vidalia or sweet onions,
slice tomatoes, pickles and etc.)
Directions:
In a mixing bowl, combine lean ground beef, dried
minced onion flakes, dried parsley flakes, salt, ground black pepper and A-1
steak sauce; mix thoroughly.
Divide mixture into 4 equal parts, roll each part into
a firm ball and flatten into a patty.
Using your thumbs, make an indention in the center top
of the patty (this will make it even on the top instead of high in the
middle when grilled).
Place patties on the grill and grill until desired
doneness (4 minutes on each side for medium rare or 6-8 minutes on each side
for well done, or until juices run clear).
The last minute of grilling, place a slice of cheese on
the top of each patty and leave on the grill just until the cheese has
melted (about 1 minute).
Remove the patties from the grill and place onto the
bottom parts of the hamburger buns (you can toast the buns, sides down on
the grill if you wish).
Top with dressing and topping of your choice.
Place the top of the buns on top of cheese burgers and
fixings and serve with fries, chips and etc. Um…Um…Good!
Mike’s Sloppy Joes
Recipe courtesy, Country Dan Dixon
Ingredients:
1 lb. ground beef
¼ c. diced onions
1 c. ketchup
1 ½ tsp. brown sugar
1 ½ tsp. vinegar
1 tsp. Worcestershire sauce
1 can (4-oz.) mushrooms, opt.
Directions:
In a skillet, over medium heat, add ground beef and
diced onions; fry until browned and drain off the fat.
Add ketchup, brown sugar, vinegar, Worcestershire sauce
and mushroom (mushrooms, opt.) to the ground beef and onion mixture; simmer
mixture for 10-15 minutes.
Remove from the stove.
Spoon mixture on the bottom part of your favorite buns,
place top of bun on top and serve these Sloppy Joe’s with fries, chips or
whatever you desire.
Unbelievable delicious!
Excellent!
Bake Potatoes
Ingredients:
Medium-size baking potatoes
Foil
Toppings (sour cream, butter, shredded cheese, bacon
bits, chili, broccoli and cheese sauce and etc. (your choice)
Directions:
Preheat oven to 400 degrees.
Rinse and scrub baking potatoes and pat dry.
Pierce potatoes with a knife (this will keep them from
exploding).
Wrap each potato in pieces of foil and then place on a
ungreased baking sheet.
Bake for 55-60 minutes or until tender (for extra large
potatoes, bake an additional 20- minutes.
Remove from the oven and let set for about 30 minutes
before serving.
Slit the top of the potato and press apart a little.
Top with your favorite toppings (your choice) and
serve.
Variation for
use in crock-pot: Place
foil-wrapped potatoes into a crock pot, cover and cook on low for 8-10
hours.
*Remember! Any leftover baked potatoes please
refrigerate. Baked potatoes left sitting out for long periods of time can
become contaminated with bacteria.
Wilma’s
Honey Buttered Grill Corn on the Cob
Ingredients:
4 ears of corn
¼ c. honey butter
Salt
2 tsp. fresh chopped parsley or dried parsley flakes
Foil
Directions:
Preheat the grill to medium.
Remove the husks, remove the silk and then rinse the
corn.
Wrap corn in foil and grill 18-20 minutes or until
tender, turning occasionally.
Remove corn from the grill, remove foil and place on
serving dish.
Spread honey butter on the corn and garnish with fresh
parsley or parsley flakes.
Eat and enjoy!
Variation:
You can spread the honey butter, salt and parsley on the corn before
wrapping in the foil if you desire but, I just prefer to do it after it’s
grilled, your choice.
* To grill the corn in the husk; pull back the husks,
exposing the corn, but do not remove the husks, remove the silk, place husk
back on the corn and tie husks together with butcher string and soak in cold
water for about 25 minutes (this will keep the husks from charring). Remove
corn from the water and pat dry and then place on the grill and grill as
directed above.
Wilma’s
Summer Time Red Potato Salad
Ingredients:
8-10 small red potatoes, rinsed, cut into quarters
and then halved into wedges
1 tsp. butter
1 tsp. salt
Dash of ground black pepper
2 T. fresh chopped parsley or 1 teaspoon dried
parsley flakes
½ c. mayonnaise
¼ c. ranch dressing or sour cream
1/3 c. bacon bits
½ c. shredded mild cheddar cheese
Directions:
In a medium saucepan, add cut up potatoes.
Add water, filling about 2-inches about potatoes.
Place on top of the stove on high heat, bring to
boil and then reduce heat to medium.
Cook 12-15 minutes or until potatoes are tender.
Remove from the stove and drain.
Add butter, salt, dash of ground black pepper,
chopped fresh parsley or dried parsley flakes, mayonnaise, ranch
dressing or sour cream, bacon bits and shredded mild cheddar cheese; mix
gently.
Spoon mixture into a serving bowl, cover and
refrigerate until ready to serve.
Serve with dishes of choice.
Store any leftovers, covered in the refrigerator.
* This is a great side dish to serve for all those
cookouts, family reunions, church socials and etc. Your guests will
definitely love this potato salad. It’s a little different twist on the
traditional potato salad. Enjoy!!!
Wilma’s
Fried Green Tomatoes
Ingredients:
1 c. flour
½ tsp. salt
½ tsp. ground black pepper
Dash cayenne pepper
½ c. buttermilk
2-3 medium-size green tomatoes, rinsed, ends cut
off and thinly sliced
Canola or olive oil for frying
Directions:
In a small bowl, add flour, salt, ground black
pepper and cayenne pepper; mix thoroughly.
In another small bowl, add the buttermilk.
Dip sliced green tomatoes in the flour mixture,
then the buttermilk and then back into the flour mixture.
Place into hot oil and fry about 3 minutes on each
side or until tender and golden brown.
Place on a serving dish and serve with side dishes
of choice.
Repeat until all the sliced green tomatoes are
fried.
* These are so good!
I like serving them with pork chops or chicken and mashed
potatoes. This is considered a southern dish, but people all over the
world really like them, and it’s become a very popular dish in the
summer months. Enjoy!
Country
Dan’s Mom’s Potato Salad
Recipe courtesy, Country
Dan Dixon
Ingredients:
4-5 medium-sized potatoes, boiled, cook to pierce with
fork
3 eggs, hard-boiled (12-minutes), peeled and diced
reserving 1 sliced for garnishing
4 green onions, sliced
8 radishes, sliced reserving 2 for garnishing
¼ c. chopped celery with leaves
Mayonnaise (your choice as to how much)
Sour cream (your choice as to how much)
Paprika
Directions:
Cut the potatoes into small pieces and place in a large
bowl.
Add 2 diced eggs, sliced green onions, sliced radishes
(reserving 2 for garnishing) and chopped celery with leaves.
Mix equal amounts of ½ mayonnaise and ½ sour cream
(your choice as to how much) into the potato mixture; mix thoroughly.
Put mixture into a serving dish, garnish with the last
remainder egg (can use extra if desired), the two remaining sliced radishes
and sprinkle with paprika on top.
Cover and refrigerate until ready to serve. It is best
to refrigerate a few hours or over night to let the flavors blend.
Cover and refrigerate any leftovers.
* This was my Mom’s Potato Salad recipe and is a
traditional recipe of our family’s. It is great anytime, but especially good
for all those summer cook-outs and etc. Enjoy!
Wilma’s
Country Green Beans & New Red Potatoes/Crock-Pot Style
Ingredients:
2 c. water
3 lb. fresh green beans, ends cut off and broke
into 1-2-inch pieces
1 T. canola oil or bacon grease
10-12 small whole red potatoes, rinsed (or peeled &
cut into half)
1 small onion, chopped
2 c. chopped ham
Salt and pepper to taste
Directions:
In a crock-pot add water, green beans, canola oil
or bacon grease, small whole red potatoes, chopped onion, chopped ham
and salt and pepper to taste.
Place lid on top and cook on high for 6 hours, or
until green beans are tender and the potatoes are soft.
Serve with side dishes of choice.
Variation:
To cook this on top of the stove, fill the pot with water, about
2-inches above the mixture, bring to a boil on high heat, then reduce
heat to low, and cook for about 2-3 hours, or until green beans are
tender and the potatoes are soft. Add extra water if needed.
* This is one of my most requested recipes in the
summer time. It’s simple, but very good. I ate this dish growing up and
I still love it today. The only difference from back then till now is my
Mom cooked it on top of the stove. I still do ever now and then, but
mainly I cook them in a crock-pot.
Fantastic! Easy Baked Beans
Ingredients:
4 cans (16-oz.) cans original baked beans
1 can (20-oz.) crushed pineapple, drained, opt.
1 c. molasses
1 c. barbecue sauce
1 ¼ T. yellow or brown mustard
¼ tsp. salt
¼ tsp. ground black pepper
1 can (6-oz.) French fried onions
6 slices bacon, cooked, drained and crumbled
Directions:
Preheat oven to 350 degrees.
In a large mixing bowl, combine beans, drained
pineapple (opt.), molasses, barbecue sauce, yellow or brown mustard, salt
and ground black pepper; mix thoroughly and pour into a 2 qt. baking dish.
Sprinkle cooked and crumbled bacon and French fried
onions on top.
Bake for 50 minutes or until real bubbly.
Remove from the oven and serve.
Variation:
To make an 8 or 9-inch casserole dish of this, just cut the ingredients in
half.
* The molasses and French fried onions give this old
timey dish a new twist. My family really likes it, and the drained crushed
pineapple gives it a great new taste. Try it!
Country Dan’s Stop Light Macaroni
Salad
(Recipe courtesy,
Country Dan Dixon)
Ingredients:
1 bx. (16-oz.) macaroni
1/3 cup each of Green, yellow and red peppers,
diced
1/3 c. diced onion
1/3 c. diced celery
1/3 c. relish or
Mt.
Olive sweet salad cubes
3 hard cooked eggs, chopped and diced
2 c. mayonnaise
½ c. sour cream
1 packet of equal or 2 tsp. sugar
Directions:
Cook the macaroni. Meanwhile, while the macaroni is
cooking, in a large mixing bowl, add the diced green, yellow and red
peppers, diced onion, diced celery, relish or Mt. Olive sweet salad
cubes, chopped hard cooked eggs, mayonnaise and sour cream; mix
thoroughly until blended.
When the macaroni is cooked, drain and run cold
water over it (if you intend to eat it immediately, put ice cubes in the
water to completely cool the macaroni).
When the macaroni is cool, add to the other
ingredients and mix thoroughly.
Lastly sprinkle the packet of equal or sugar over
the salad and mix.
It is best chilled in the refrigerator overnight,
or you can eat it now, your choice!
* This is a wonderful side dish recipe to make for
all those summer cookouts, picnics, family reunions and etc. that we’ll
all be having, and going to this year. Enjoy!
Wilma’s
Vegetable Pizza
Ingredients:
Crust:
1 (10-oz.) refrigerated pizza crust
Filling:
2 pkgs. (8-oz. ea.) cream cheese, softened
½ c. ranch dressing
½ c. mayonnaise
Topping:
1 ½ c. chopped broccoli
1 ½ c. chopped cauliflower
1 med. carrot, shredded
3 green onions, chopped
¼ c. chopped green bell pepper
1 c. shredded mild cheddar cheese
½ c. bacon bits
Directions:
Preheat oven to 400 degrees.
Press refrigerated pizza dough or crescent rolls evenly
into a 12-inch pizza pan.
Bake for 10 minutes or until golden brown. Remove from
the oven and let cool completely.
In a medium mixing bowl, using an electric mixer, on
medium speed, combine softened cream cheese, ranch dressing and mayonnaise;
beat until mixed thoroughly.
Spread cream cheese mixture on top of cooled crust.
Sprinkle chopped broccoli, chopped cauliflower,
shredded carrot, chopped green onions and chopped green bell pepper on top
of cream cheese mixture.
Sprinkle shredded mild cheddar cheese and bacon bits on
top.
Take your hand and tap topping down a little.
Cover with plastic wrap and refrigerate 3-4 hours or
overnight.
When ready to serve, use a pizza cutter and cut into
pieces. Serve and enjoy!
* This is very good! You can add or take away toppings
of your choice. This can also been baked in a 15x10 baking pan if you
desired
Stacey’s Chicken Bacon Ranch
Quesadillas
(Recipe courtesy,
Stacey Shannon)
Ingredients:
Tortilla shells
Melted butter or spray margarine
Shredded cheese
Grilled chicken cubes, cooked (I used the precooked
ones)
Taco seasoning
Ranch salad dressing
Chopped onion
Chopped green pepper
Cooked, diced bacon (I do the microwave bacon and
get it extra crispy)
Directions:
Preheat oven to 425-degrees.
Put chicken cubes in a skillet; add taco seasoning
and some water to taste.
Put one tortilla shell on a baking sheet.
Brush the outside with melted butter or spray with spray
margarine.
Top the shell with the prepared chicken, bacon,
cheese, onion and green pepper.
Drizzle a tablespoon or two of Ranch dressing over the top.
Place another tortilla shell on top and brush the
outside with melted butter or spray with spray margarine.
Bake for 6 minutes and then flip.
Bake another 6 to 10 minutes until it's brown and crispy.
Serve with sour cream and Ranch dressing.
* These are unbelievable good!
Stacey’s
Fantastic Pizza Subs
(Recipe courtesy,
Stacey Shannon)
Ingredients:
6-inch submarine buns
Pizza sauce
Spray margarine, or ½ sick butter, melted
Mozzarella or pizza blend cheese
Pepperoni , or can use shaved ham
Onions, chopped
Green peppers, chopped
Other toppings (opt.)
Directions:
Preheat oven to 400 degrees.
Separate the sub buns and lay flat on a baking
sheet.
Spray buns with spray margarine or brush buns with
melted butter.
Place buns in the oven for 5 minutes, or until
lightly toasted.
Remove from the oven and top with pizza sauce,
cheeses, pepperoni, or any other desired toppings you may like.
Bake an additional 8-10 minutes, or until cheese is
melted.
Remove from the oven, and serve sandwich-style, or
flat as pizza style.
Serve with chips of choice and a dip, if desired.
* These are so good!
Lexiana and
Nanna’s Favorite Berry Top Cup Cakes
Ingredients:
1 bx. white cake mix
1 container white frosting
Assorted berries (Strawberries, Raspberries,
Blueberries and etc.)
Muffin cup liners
Directions:
Preheat oven to 350 degrees.
Fill muffin pans with muffin cup liners.
Bake the cake as directed on the box.
Use an ice cream scoop, dip one scoop of batter,
put into muffin cup, and then repeat until all the batter is used up.
Bake 20 minutes.
Remove from the oven, transfer to a rack and let
cool completely.
Frost the tops of the cup cakes with white
frosting.
Place assorted berries on top.
Makes 20-22 cup cakes!
Variation:
You could use assorted fruits instead of berries if you choose,
or mix them up.
* This is great to do and let the smaller kids
help. They love frosting the cup cakes and putting the berries on top.
Make a memory!
A Quick Twinkie
Dessert
Ingredients:
1 bx. twinkies, split lengthwise in half
1 (4.2 oz.) bx. instant vanilla pudding and pie filling
1 can Strawberry pie filling
1 container (8-oz.) cool whip, thawed
Chopped pecans (opt.)
Directions:
Place split Twinkies, cream side up, into a 13 x9
baking dish.
Prepare instant vanilla pudding as directed on the box
and pour over top of the Twinkies.
Spoon the strawberry pie filling evenly over the top of
the pudding.
Spread thawed cool whip on top and garnish with chopped
pecans if desired.
Cover and refrigerate for 3-4 hours before serving.
Store any leftovers, covered in the refrigerator.
Variation:
You can add sliced bananas, drained crushed pineapples and etc. if you
choose! You can also use fresh
strawberries instead of the strawberry pie filling but, I prefer the pie
filling.
Note:
For a last minute dessert, this is perfect to make and everyone loves
it.
No Fuss! Stacked
Lemon Blueberry Cake
Ingredients:
1 bx. lemon cake mix
1 lg. (16-oz.) container fluffy frosting
Lemon juice
Fresh blueberries
Lemon curls and mint leaves (for garnishing, opt.)
Cooking spray
Directions:
Preheat oven to 350 degrees.
Spray 2 (8-inch) cake pans with cooking spray.
Prepare cake mix as directed on the box.
Pour batter equally into the 2 prepared cake pans.
Bake 35 minutes or until a toothpick inserted into the
middle comes out clean.
Remove from the oven, let set 5 minutes and then
transfer to a rack to finish cooling.
Use a knife and slice each cake in half horizontally.
On a cake plate, place first layer, us a pastry brush
and brush a little lemon juice over the top and spread with some fluffy
white frosting.
Repeat until all the layers are stacked and frosted.
Sprinkle fresh blueberries on top.
Garnish with lemon curls and mint leaves if desired,
opt.
* When I am in a hurry and need a quick dessert, I will
make this. It is so quick and such
a refreshing summer-time taste. So good!
Kid’s Easy Pound
Cake Slices with Fruit
(Kid’s you will need an adult to assist you)
Ingredients:
1 pound cake, cut into 1-inch slices
1 sm. bx. instant vanilla pudding and pie filling
1 ½ c. milk
Cool whip
Fresh fruit, slice strawberries, blueberries,
raspberries or fruit of your choice
Directions:
In a small mixing bowl, combine instant vanilla pudding
and pie filling mix and milk; whisk for about 2 minutes.
Place a slice of pound cake onto a serving dish and
spread a layer of pudding mix on top.
Place another slice of pound cake on top of pudding and
spread another layer of pudding mix on top.
Add a dollop of cool whip on top and garnish with
sliced strawberries, blueberries, raspberries, or fruit of you choice.
Serve and enjoy!
* Parents you need to cut the cake into slices and trim
the strawberries and then let the kids make this dessert for themselves.
They will simply love doing it, not to mention all the fun they will have
knowing they made their own dessert. Kid’s helping in the kitchen is
memories both of you will have for a life time. Oh, yeah! Adults will love
this dessert to. Have fun!
Great
Tastin’ Fruit Pie Filling Cake
Ingredients:
1 bx. white cake mix
1 (21-oz.) can fruit pie filling (Strawberry,
Cherry, Peach, Blueberry)
3 eggs
¼ c. water
½ c. sour cream
1 container white frosting
Cooking spray
Directions:
Preheat oven to 350 degrees.
Spray a 13x9-inch baking pan with cooking spray.
In a large mixing bowl, combine cake mix, fruit pie
filling of choice, eggs, water and sour cream; mix thoroughly.
Pour mixture into prepared baking pan and bake for
40 minutes, or until a toothpick inserted into the middle comes out
clean.
Remove from the oven and let cool.
Spread white frosting evenly on top of cake.
When ready to serve, cut into squares, place on
dessert dishes, serve and enjoy!
* Sometimes, I will just take the cake out of the
oven, and while it’s still warm, I will cut the cake into squares, and
garnish with a dollop of cool whip on top of each serving instead of the
frosting. It is great either way you choose to serve it.
Dan’s Favorite Raggedy Ann Cookies
Recipe courtesy, Country
Dan Dixon
Ingredients:
1 c. raisins or dates
½ c. shortening
1 c. sugar
2 eggs, well beaten
1 ½ c. sifted all-purpose flour
½ tsp. baking soda
1 tsp. vanilla
3-4 c. cornflakes
½ c. coconut
Directions:
Preheat oven to 325 degrees.
Rinse raisins or dates and let dry on a towel.
In a large mixing bowl, using an electric mixer, on
medium speed, cream together shortening and sugar.
Add well beaten eggs. Sift together flour and baking soda and add to
the mixture; mix thoroughly. Stir in vanilla, raisins or dated, cornflakes
and coconut and mix well.
Drop by small teaspoonfuls onto an ungreased cookie
sheet about 2 inches apart and flatten the tops slightly. Bake 12-15
minutes.
Note:
Country Dan said, “These are my favorite cookies in the whole world,
my Mother used to make them and I hope you will enjoy making, baking and
sharing them as much as I do.” Enjoy!
Kid’s
Frozen Chocolate Banana Treats
Ingredients:
6 bananas, peeled and cut in half
1 bag (12-oz.) chocolate chips
½ c. finely chopped pecans or walnuts
Candy sprinkles
12 Popsicle sticks
Directions:
In two small shallow bowls, place finely chopped
pecans or walnuts in one and the candy sprinkles into the other.
In a small saucepan, over low-medium heat, melt the
chocolate chips.
Stick the Popsicle sticks into one end of the
bananas.
Dip the bananas one at a time into the melted
chocolate.
Roll half the chocolate covered bananas into the
chopped nuts and the remaining into the candy sprinkles (can dip all the
bananas in either chopped nuts or candy sprinkles, if desired).
Place on a tray, cover with plastic wrap, and put
in the freezer until frozen.
When ready to serve, remove from the freezer and
let set at room temperature for 4-5 minutes before serving. Kids
absolutely love these as well as adults!
* Let the kids help make these.
They will have a lot of fun. Make a memory!
Kid’s
Crunchy Apple Rings
(Kid’s you will need
an adult to assist you preparing the apples)
Ingredients:
1 lg. apple, peeled, cored and sliced
4-6 T. creamy peanut butter
1 sm pkg. trail mix, mixed fruit or nut mix
Directions:
Spread about 1 tablespoonful of creamy peanut
butter onto each apple slice.
Sprinkle trail mix, mixed fruit or nut mix on top.
* Kids will have a tremendous amount of fun making
these.
A Doggie’s Birthday Cake
(From Wilma’s “A Doggie Delight Cookbook”)
Ingredients:
1 ½ c. all-purpose flour
½ c. butter, softened
1 ½ tsp. baking soda
½ c. corn oil
1 jar baby food, strained meat or beef
4 eggs
3 sticks beef jerky, crumbled
Cooking spray
1 sm. container plain yogurt
Doggie biscuits (for garnishing)
Directions:
Preheat oven to 325 degrees.
Spray an 8x5x3 inch loaf pan with cooking spray.
In a medium mixing bowl, cream butter until smooth.
Stir in corn oil, baby food and eggs; blend until
smooth.
Stir flour, baking soda into butter mixture; blend
until smooth.
Fold beef jerky into the batter and pour mixture into
the prepared loaf pan.
Bake 1 hour and 15 minutes.
Remove from the oven and cool on a wire rack for about
18 minutes or until completely cooled. Remove cake from the loaf pan, place
on a serving dish, and ice with yogurt and garnish with whole or crumbled
doggie biscuits. Cut into slices and serve your doggie.
Store any leftovers in the refrigerator.
Note:
I bake this every year for our family’s doggies Shadow and Buckles.
They absolutely love it.
Shadow and
Buckles’ Puppy Ice Cream
Ingredients:
1 container (32-oz.) vanilla yogurt
1 lg. jar baby food (fruit) or 1 mashed banana
2 T. peanut butter
2 T. honey
Plastic cups (3-oz.)
Directions:
In a mixing bowl, combine vanilla yogurt, baby food
or mashed banana, peanut butter and honey; mix well until blended.
Spoon the mixture into the plastic 3-oz. cups,
place cups on a tray and put in the freezer until frozen. You can then
put them into a large freezer bag!
When ready to serve, remove one from the freezer
and microwave 8-10 seconds, or let set at room temperature a few
minutes.
Turn the cup upside down to remove the puppy ice
cream from the cups and place the puppy ice cream in the doggie bowl.
* Your doggie will love these during the hot
summery days!
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