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.
Shannons
Southern Hot Chocolate
Ingredients:
1/3 c. sugar
¼ c. cocoa
½ c. water
4 c. milk
¼ tsp. vanilla extract
Dash of salt
Marshmallows (opt.)
Whipped cream (opt.)
Directions:
In a medium saucepan, over medium heat, combine sugar,
cocoa and salt; add water and bring to a boil, stirring constantly.
Stir in milk, heat but do not boil.
Stir in vanilla extract.
Remove from heat, pour into mugs and serve with
marshmallows or whipped cream on top if desired.
Note:
You could also add a cinnamon stick in the mug of hot chocolate if
you wanted to.
I fix this a lot during the cold winter evenings.
Wilma’s Fabulous Holiday Spiral Ham
Ingredients:
1 (10-15 lb.) fully cooked spiral ham (can use any
fully cooked ham)
1 sm. can sliced pineapples, drained and save the juice
¼ c. water
½ c. pineapple juice
¼ c. orange juice
¼ c. packed brown sugar
¼ c. honey
¼ tsp. ginger
¼ tsp. ground cloves
1 T. orange marmalade
5-6 maraschino cherries (opt.)
1 foil roasting pan
Foil
Toothpicks
Directions:
Preheat oven to 350 degrees.
Pour ¼ cup of water into the bottom of roasting pan.
Rinse ham and place into the roasting pan.
In a small mixing bowl, combine pineapple juice, orange
juice, brown sugar, honey, ginger, cloves and orange marmalade; mix
thoroughly.
Place a few pineapple slices over top of the ham, using
toothpicks to keep them secure.
Place 5 or 6 maraschino cherries on top also if you
desire (opt.)
Brush ½ of the juice mixture on top of pineapples and
ham.
Cover top of roasting pan with foil.
Bake 1 hour and then remove from oven and brush remaining
juice mixture on top of the ham.
Return ham to the oven, lower temperature to 325 degrees and bake an
additional 2 hours (this will make it so tender).
Remove ham from oven and let set for 20 minutes before
serving.
Note:
This is one of my families and friends’ favorite dishes that I do for
Christmas dinner. It is always
a hit and it will be at your home to.
Enjoy!!!!!
Shannon’s
Holiday Roasted Turkey Breast
Ingredients:
1 (8-10-lb.) turkey breast, thawed
¾ stick butter, melted
2 T. ground sage
1 T. poultry seasoning
¼ tsp. salt
¼ tsp. ground black pepper
1 med. roasting pan
Foil
Directions:
Thaw turkey breast.
Allow 3 days in the refrigerator to defrost (1 day for every 4
pounds). Preheat oven to 325
degrees.
Drizzle about ¼ stick of the butter into the bottom of the
foil roasting pan. Rinse thawed
turkey breast and pat dry with paper towels.
In a small mixing bowl, combine ground sage, poultry seasoning, salt
and ground black pepper (if you are roasting a turkey breast under 5 lbs,
cut the spices in half). Mix well.
Brush turkey breast with remaining melted butter.
Sprinkle seasoning mixture on top of the turkey breast.
Cover with foil and prick 3 or 4 holes in the top of the foil with a
knife. Bake for 4 hours or until
tender. Remove from oven and let
stand for 25-30 minutes. Remove
turkey breast from the foil pan onto a platter, cut into slices, place on a
serving dish and drizzle a little of the pan drippings over the sliced
turkey (this will keep it moist).
Serve with mashed potatoes, gravy, dressing, green beans, cranberry
sauce or vegetables of your choice and etc.
Note:
You can also use remainder of the pan drippings to make gravy if you
choose. I prefer to just buy a
jar of Heinz turkey gravy (it tastes just as good as homemade).
Buying the gravy is so much faster and after working all day in the
kitchen, why not take a short cut so you can have more time with family and
friends? Enjoy!!
Katrina’s Island Chicken
Ingredients:
Olive oil flavored vegetable cooking spray
1 ½ tsp. olive oil
6 (4-oz.) chicken breast halves, boned and skinned
1 ½ T. all-purpose flour
1 ½ c. unsweetened orange juice
½ can no-salt added chicken broth, undiluted
1 c. fresh pineapple chunks (can used canned)
1/3 c. raisins
½ tsp. salt
½ tsp. ground black pepper
¼ tsp. dried crushed red pepper
1/8 tsp. ground cloves
1 lg. green bell pepper, seeded and cut into 1-inch
pieces
6 cups cooked long-grain rice, cooked without salt or
fat
Orange wedges (for garnishing, opt.)
Directions:
Coat a large nonstick skillet with olive flavored
vegetable cooking spray; add olive oil and place over medium heat until hot.
Add chicken breasts and cook 2 minutes on each side or until lightly
browned. Remove the chicken from
the skillet and set aside. Add
all-purpose flour to the skillet, cook stirring constantly for about 20
seconds. Add unsweetened orange
juice and chicken broth, deglazing skillet by scraping particles that cling
to the bottom. Add pineapple
chunks, raisins, salt, ground black pepper, dried crushed red pepper, ground
cloves and green bell pepper pieces, stirring well.
Add cooked chicken breasts into the mixture, bring to a
boil, reduce heat and simmer for 30-35 minutes or until chicken is done.
To serve, place 1 cup of the cooked rice onto each
plate, top each serving with chicken and then spoon pineapple mixture evenly
over the chicken. Garnish with orange wedges if desired (opt.).
Note: This
is a very tasty and healthy dish. It’s a taste of the islands for sure!
Wilma’s
Original Cornmeal Chicken Nuggets
Ingredients:
½ c. cornmeal
2 T. chili powder
1 tsp. cumin (opt.)
¼ tsp. garlic powder
¼ tsp. salt
Dash of ground black pepper
2 boneless chicken breast, cut into 1-2-inch cubes
Canola oil (for frying)
1 lg. ziploc bag
Directions:
In a medium mixing bowl, combine cornmeal, chili
powder, cumin (opt.), garlic powder, salt and ground black pepper; mix well
and put into a large ziploc bag.
Add cubed chicken and toss to coat well.
In a large skillet, over medium heat, add the canola
oil.
Add the coated chicken cubes to the heated oil and fry
for 6-8 minutes, stirring often.
Fry until chicken cubes are done in the middle and
browned on all sides.
Remove from the skillet and drain on paper towels.
Serve with fries, dips and etc. (your choice).
Note:
These are so good! Adults and kids alike will love them.
Refrigerate any leftovers.
Wilma’s Sage, Sausage and
Apple Dressing
Ingredients:
1 bag (16-oz.) stuffing mix
1 lb. sage sausage
3 c. chicken broth
½ c. water
3 chicken bouillon cubes
1/3 c. butter, melted
1 medium onion, finely chopped
½ c. celery, finely chopped
1 lg. apple, peeled, cored, and finely chopped
2 eggs, beaten
2 T. parsley
¾ tsp. salt
¾ tsp. ground black pepper
1 tsp. ground sage
½ c. raisins (opt.)
½ c. pecans or walnuts, finely chopped (opt.)
Directions:
Preheat oven to 350 degrees.
In a skillet, over medium heat, cook sausage (do not
drain).
In a medium saucepan, over low heat, melt butter.
Add celery, onions, and apples to melted butter and
sauté on medium heat until tender (about 6-8 minutes).
In a small saucepan, over medium heat, combine water
and the bouillon cubes; heat until cubes are dissolved.
In a large mixing bowl, add the stuffing mix, eggs, broth,
bouillon cube mix, sausage, celery, onions, apple, salt, pepper, parsley,
sage, raisins and nuts if desired;
mix thoroughly and pour mixture into a large baking pan.
Bake uncovered for 1 hour.
Remove from oven and drizzle a little more melted
butter on top.
Return to oven and bake an additional 15 minutes or
until golden brown.
Remove from oven and serve.
Note:
This is unbelievable good. I serve this dish at all my holiday
dinners. It is a family favorite.
Traditional Creamy Green Bean Casserole
Ingredients:
3 cans (16-oz. ea.) green beans, drained
1 can cream of mushroom soup
10-12 French-fried onions
¼ tsp. salt
¼ tsp. ground black pepper
Cooking spray
Directions:
Preheat oven to 350 degrees.
Spray casserole dish with cooking spray.
In a large mixing bowl, combine green beans, cream of
mushroom soup, salt, and pepper; mix thoroughly and pour into casserole
dish.
Top with French friend onions and bake for 30-35
minutes.
Note:
You can also add a few extra French fried onions to the green bean
mixture if you desire.
Holiday
Green Beans
Ingredients:
1 (16-oz.) pkg. frozen cut green beans (or you could
use canned)
1 tsp. grated orange peel
½ c. dried cranberries
½ c. bacon bits
2 ½ T. honey
Dash of salt
Dash of ground black pepper
Directions:
In a saucepan, cook the green beans as directed on the
package (or use canned).
Add the grated orange peel during cooking.
Remove from heat and drain.
Add dried cranberries, bacon bits, honey, salt and
ground black pepper; toss gently.
Serve.
Dan’s Poor Boy
Casserole
(recipe
courtesy - Country Dan)
Ingredients:
1 can tomato soup
1 can cream of mushroom soup
¾ can whole kernel corn, drained
¾ c. ripe olives, sliced
1 ¼ lbs. ground beef, browned and drained
8-oz. noodles or macaroni, cooked and drained
½ c. chopped celery
1 (12-15-oz.) jar Cheez Whiz
Directions:
Preheat oven to 325 degrees.
In a large mixing bowl, combine tomato soup, cream of mushroom soup,
corn, olives, browned beef, cooked noodles or macaroni, onions, celery and
Cheez Whiz; mix thoroughly.
Pour mixture into a baking dish and bake for about ½ hour or until mixture
is heated through. Remove from
the oven and serve with bread of your choice, a salad, or etc. (your
choice).
Note: This
is one of my favorite recipes.
It is unbelievably good and so easy to make.
Give it a try and I am sure you will agree. Enjoy!!!
Shawn’s Favorite Corn Casserole
Ingredients:
1 can cream style corn
1 can whole kernel corn
1 c. sour cream
1 stick butter, melted
1 egg
1 (7-oz.) pkg. jiffy corn muffin mix
Cooking spray
Directions:
Preheat oven to 350 degrees.
Spray a 13x9 baking pan (or 2- 8" pans) with cooking spray.
In a large mixing bowl, combine cream style corn, whole
kernel corn, sour cream, butter, egg and jiffy corn muffin mix; mix
thoroughly.
Pour mixture into prepared pan and bake for 1 hour.
Note:
This is so good.
Shannon’s
Favorite Chicken Casserole
Ingredients:
1 (8-oz.) pkg. noodles (I use the thin)
2 boneless chicken breasts, cooked and diced
1 can cream of chicken
1 medium onion, finely chopped
¼ c. green pepper, finely chopped
1 ¼ c. sour cream
½ c. shredded cheddar cheese
1 tsp. margarine or butter
½ tsp. salt
½ tsp. ground black pepper
Dash of garlic powder
Paprika
Directions:
Preheat oven to 350 degrees. Cook noodles 7 minutes.
Drain.
Add margarine or butter, diced chicken breasts, cream
of chicken, onion, pepper, sour cream, salt and pepper and garlic powder;
mix well (amount of sour cream will depend on the size of noodles). Add a
little more sour cream if needed. Spread mixture into a casserole dish and
bake for 1 hour. Remove from
the oven and sprinkle with shredded cheddar cheese. Return to the oven until
cheese is melted.
Remove from the oven and sprinkle with paprika. Serve
with Texas toast and etc.
Note:
This is one of my family and friends favorites. I have been making
this for years and I never get tired of it. You can also use diced turkey
instead of chicken if you prefer. I like it both ways.
Shannons
Irish Apple and Cabbage Salad
Ingredients:
3 c. shredded cabbage
1 c. diced apples
1 c. miniature marshmallows
¾ c. chopped pecans
½ c. mayonnaise
Plastic wrap
Directions:
In a medium mixing bowl, combine cabbage, apples,
marshmallows, pecans and mayonnaise; mix well.
Cover with plastic wrap and refrigerate for at least 1
hour before serving to allow the flavors to blend.
Wilma’s Famous Sweet Potato Casserole
Ingredients:
3 c. mashed sweet potatoes
½ c. sugar
¼ c. butter or margarine
1 egg
½ tsp. vanilla
Cooking spray
Directions:
Preheat oven to 350 degrees.
Spray casserole dish with cooking spray.
In a medium mixing bowl, combine sweet potatoes, sugar,
butter or margarine, egg and vanilla; mix thoroughly and pour mixture into
an 8 or 9-inch baking dish (double recipe ingredients if you want to make a
13x9-inch dish) and top with the following topping ingredients.
Topping:
½ c. brown sugar
½ c. shredded coconut
½ c. pecans, chopped
¼ c. butter or margarine, melted
¼ c. flour
Directions:
Melt butter or margarine.
In a small mixing bowl, combine brown sugar, coconut,
pecans, butter or margarine and flour; mix thoroughly until it becomes
crumbly then sprinkle on top of sweet potato mixture.
Bale uncovered for about 30 minutes.
Remove from oven, serve and enjoy.
Note:
This is a traditional dish at our holiday dinners. This recipe of
mine has been featured in many newspapers and magazines down through the
years. It is so good!
Wilma’s Simple & Tasty Creamy Mashed Potatoes
Ingredients:
3 lg. potatoes, peeled & diced (about 4 cups)
2 ¼ c. water
3-4 oz. evaporated milk
½ tsp. salt or to taste
2 T. butter
Fresh or dried parsley flakes (for garnishing)
Directions:
In a medium saucepan, over high heat, add diced potatoes and water; bring
to boil, reduce heat to medium and then boil for 12-14 minutes or until
tender.
Remove from heat and drain off excess water.
Add salt, butter and evaporated milk.
Using an electric mixer, on medium speed, beat potatoes until smooth
(about 1-2 minutes), turn mixer on high speed, and beat potatoes for about
30 seconds.
Put potatoes in a serving bowl and garnish with fresh or dried parsley
flakes.
Serve with steak, chicken, ham or dish of your choice.
Note:
This is some of the best creamy mashed potatoes you will ever eat,
guaranteed! This is a staple with a lot of my meals that I prepare.
I get asked all the time for this recipe.
I have fixed this dish ever since I was a little girl.
My family dearly loves them and I hope you do to!
Country Dan’s
Soft Gingerbread Cookies
Wilma Shannon’s original
recipe
Ingredients:
2 ¼ c. all-purpose flour
1 c. sugar
1 ¼ sticks butter, softened
1 egg
¼ c. molasses
1 tsp. baking soda
2 ½ tsp. ground ginger
1 tsp. ground cinnamon
½ tsp. ground cloves
¼ tsp. salt
1 T. water
1/8 tsp. pumpkin pie spice
Directions:
Preheat oven to 350 degrees (this is very important to
bake these cookies).
In a small mixing bowl, combine flour, baking soda,
ground ginger, ground cinnamon, ground cloves, salt and pumpkin pie spice;
mix well and set aside.
In a large mixing bowl using an electric mixer on
medium speed, beat the butter about 30 seconds.
Slowly add the sugar and beat the mixture until light and fluffy.
Add egg, molasses and water (the water is very
important if you want to make soft gingerbread cookies) to the butter
mixture and mix thoroughly for about 1 minutes.
Gently beat in the flour mixture to the egg mixture;
beat for about 1 more minute or until mixture is thoroughly mixed.
Roll the dough into about 1 ½ -inch balls (1 heaping tablespoon
each). Place dough balls onto an ungreased cookie sheet about 3 inches
apart.
Lightly flatten the tops of the dough balls. Bake the
cookies for 9 ½ minutes (do not over bake). Remove cookies from the oven and
let stand on the cookie sheet for about 2 minutes.
Use a spatula and transfer the cookies onto a wire rack to finishing
cooling.
Ice cookies with powdered sugar icing, sprinkle
powdered sugar on top or just eat plain (your choice).
These are so good! Makes
16 large soft gingerbread cookies.
Variation:
You could also roll the dough balls in sugar before baking if you desired or
to make a chewier gingerbread cookie, use shortening instead of butter.
Note:
I created this cookie and named it for “Country Dan”, because he
likes soft gingerbread cookies.
Enjoy, Dan!!!
Dan’s Favorite Raggedy Ann Cookies
(recipe courtesy - Country Dan)
Ingredients:
1 c. raisins or dates
½ c. shortening
1 c. sugar
2 eggs, well beaten
1 ½ c. sifted flour
½ tsp. baking soda
1 tsp. vanilla
3-4 c. cornflakes
������ 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 dates, 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 for 12-15 minutes.
Remove cookies from the oven and let set 1-2 minutes and then transfer to
a rack to finishing cooling. Serve and enjoy. Very good!
Note: These are my favorite cookies in the whole world.
I hope you enjoy making, baking and sharing them.
Wilma’s Hello
Dollies
Ingredients:
1 ½ c. graham cracker crumbs
1 T. sugar
1 Stick butter, melted
1 (14-oz.) can sweetened condensed milk
1 c. semi-sweet chocolate chips
1 c. peanut butter chips
1 ¼ c. shredded coconut
1 c. chopped pecans or walnuts
Directions:
Preheat oven to 350 degrees. In a small mixing bowl,
combine graham cracker crumbs, butter and sugar together; mix thoroughly and
press crumb mixture into a 13x9 baking pan.
Pour sweetened condensed milk evenly over the crumb mixture.
Layer evenly chocolate chips, peanut butter chips,
chopped pecans or walnuts and shredded coconut on top. Take a fork or the
back of a spoon and press ingredients firmly down. Bake mixture for 25-30
minutes, or until lightly browned.
Remove from the oven and let cool completely.
Cut into squares and cover with plastic wrap until
ready to serve.
Note:
I use to fix these a lot for my kids and their friends when they were
all small.
I would take them for their class parties and etc. I
still get asked many times during the year even now to make these. They are
really good!
Stacey’s Favorite Chewy Toffee Bits Cookies
Ingredients:
2 ¼ c. all purpose flour
1 tsp. baking soda
½ tsp. salt
1 stick butter, softened
¾ c. granulated sugar
¾ c. packed light brown sugar
1 tsp. vanilla extract
2 eggs
1 ¾ c. English toffee bits
Cooking spray
Directions:
Preheat oven to 350 degrees.
Spray a cookie sheet lightly with cooking spray.
In a small mixing bowl, combine flour, baking soda and
salt.
In a large mixing bowl, using an electric mixer, on
medium speed, beat butter, granulated sugar, brown sugar and vanilla until
well blended; add eggs and beat well.
Gradually add the flour mixture, beating until well
blended.
Stir in toffee chips.
Drop by rounded teaspoons onto prepared cookie sheet
and bake 9-11 minutes or until lightly browned.
Remove from oven and using a metal spatula, remove
cookies from pan to a wire rack to completely cool.
Note:
These have become a real favorite at our holiday dinners.
Wilma’s Original Holiday Pumpkin Cake with
Cream Cheese and Pumpkin Frosting
Ingredients:
1 box white cake mix
1 cup canned pumpkin
1/3 c. applesauce
3 eggs
¼ c. water
¼ c. canola or olive oil
½ tsp. vanilla extract
1 ½ tsp. pumpkin pie
spice
¼ tsp. ground nutmeg
¼ tsp. ground ginger
Cooking spray
Directions:
Preheat oven to 350
degrees.
Spray a 13x9 baking pan
with cooking spray.
In a large mixing bowl,
using an electric mixer, on medium speed, combine white cake mix, canned
pumpkin, applesauce, eggs, water, canola or olive oil, vanilla extract,
pumpkin pie spice, ground nutmeg and ground ginger; beat for 1-2 minutes or
until ingredients are well combined.
Spread batter evenly into
prepared pan and bake for 32-35 minutes or until a toothpick inserted into
the middle comes out clean.
Remove from the oven and
let cool completely and then spread cream cheese and pumpkin frosting on top
of cake (recipe below). Chill for about 30 minutes before cutting the cake
into squares to serve.
Refrigerate any leftovers.
Note:
I created this recipe and frosting several years ago and it has
become one of my most requested dessert recipes for the holidays. I hope you
will enjoy it and that it will become one of your family’s favorite holiday
desserts also. It is so moist and good.
Enjoy!
Wilma’s Original Cream Cheese and Pumpkin
Frosting
Ingredients:
1 (8-oz.) pkg. cream
cheese, softened
1 stick butter, softened
(not margarine)
1 tsp. vanilla extract
½ cup canned pumpkin
1 tsp. pumpkin pie spice
Dash of ground nutmeg
Dash of ground ginger
1 (16-oz.) bx. powdered
sugar
Chopped pecans (for
garnishing, opt.)
Directions:
In a medium mixing bowl,
using an electric mixer, on medium speed, combine softened cream cheese,
butter and vanilla extract; beat until smooth.
Add canned pumpkin,
pumpkin pie spice, ground nutmeg and ground ginger; beat until well blended.
Slowly beat in the powdered sugar; mix thoroughly.
Spread frosting mixture
evenly on top of Wilma’s original holiday pumpkin cake
Sprinkle with chopped
pecans if desired (opt.)
Shannons
Rocky Road Brownies
Ingredients:
1 (9x13-inch size) box brownie mix
2 c. semisweet chocolate chips
1 ¾ c. miniature marshmallows
¾ c. chopped pecans or walnuts
Chocolate syrup or fudge topping
Directions:
Preheat oven to 350 degrees.
Bake brownie mix as directed on the box.
Combine semisweet chocolate chips, miniature
marshmallows, and chopped pecans or walnuts; set aside. Five minutes before
brownies are done, remove them from the oven and spread mixture over top of
brownies. Return to oven and bake an additional five minutes or until the
marshmallows are puffy.
Remove from the oven, let cool completely and then
drizzle chocolate syrup or fudge topping on top.
Cut brownies into 2-inch squares and serve.
Note: These
brownies are so good but they have a very rich taste. Family and friends
will absolutely love them. Great for all those holiday parties, family
gatherings and etc.
Shannon’s
Tasty “Pumpkin Pie” Dessert Squares
Crust:
1 bx. yellow cake mix (reserving 1 cup for topping)
½ c. (1 stick) butter, softened not melted
1 egg
Cooking spray
Preheat oven to 350 degrees. Spray a 13x9 baking pan
with cooking spray.
In a medium mixing bowl, combine cake mix, butter and
egg; mix thoroughly and press evenly into the bottom of baking pan (This
takes a little effort to press into the pan, but
is well worth it).
Filling:
3 c. pumpkin pie mix
2 eggs
2/3 c. evaporated milk
¼ c. sugar
½ tsp. pumpkin pie spice
In a medium mixing bowl, combine pumpkin pie mix, eggs,
milk, sugar and pumpkin pie spice; mix until smooth and pour over the crust.
Topping:
1 c. reserved cake mix
½ c. sugar
2 T. cinnamon
¼ c. butter, softened (not melted)
Cool whip
In a small mixing bowl, combine cake mix, sugar,
cinnamon and butter; blend well.
Sprinkle mixture over top of filling.
Bake for 55 minutes, or until a knife inserted into the middle comes
out clean. Remove from oven,
cool completely and cut into squares.
Serve with a dollop of cool whip on top.
Note: If
you like pumpkin you will definitely love these. These are a family favorite
in the fall and for holidays. Enjoy!!!
Wilma’s Yummy!
Quick and Easy Apple Crisp
Ingredients:
2 (21-oz.) cans apple pie filling
Topping:
1/3 c. self-rising flour
1/3 c. butter, melted
½ c. brown sugar
1 ½ T. ground cinnamon
¼ tsp. nutmeg
½ c. shredded coconut
¾ c. chopped pecans
Dash of salt
Cool whip or vanilla ice cream
Directions:
Preheat oven to 350 degrees. Put apple pie filling into
a 9-inch baking pan.
In a medium mixing bowl, combine flour, melted butter,
sugar, cinnamon, nutmeg, shredded coconut, pecans and a dash of salt; mix
thoroughly and sprinkle on top of the apple pie filling.
Bake 35-40 minutes. Remove from the oven and serve warm with cool
whip or vanilla ice cream on top.
Shawn and
Chris’s Easy Cherry Upside - Down Cake
Ingredients:
1 box chocolate cake mix
1 (21-oz.) can cherry pie filling
Cool whip
Directions:
Preheat oven to 350 degrees.
Prepare cake mix as directed on the box.
In a 13x9-inch baking pan, spread cherry pie filling
evenly on the bottom of the pan.
Spread cake mixture evenly over top of the cherry pie
filling.
Bake 1 hour and 5- 15 minutes, or until a toothpick
inserted into the middle comes out clean.
Remove cake from the oven, cut into squares and serve with a dollop
of cool whip on top. This cake is so easy anyone can make this.
Variations:
You could also use a yellow cake mix and apple pie filling to make a
apple upside down cake.
Wilma’s Pumpkin
and Orange Bundt Cake
Ingredients:
2 ¼ c. self-rising flour
1 ½ c. sugar
½ canola oil
½ c. orange juice
3 eggs
½ tsp. vanilla extract
½ tsp. almond extract
1 T. pumpkin pie spice
½ tsp. nutmeg
1 T. grated orange zest
1 c. canned pumpkin
Cooking spray
8-oz. frosting (your choice)
(Cream cheese, butter cream, vanilla, powder sugar
icing and etc.
Directions:
Preheat oven to 350 degrees.
Spray a bundt pan with cooking spray.
In a large mixing bowl, using an electric mixer on
medium speed, combine self-rising flour, sugar, canola oil, orange juice,
eggs, vanilla extract, almond extract, pumpkin pie spice, nutmeg, orange
zest and canned pumpkin; beat until mix thoroughly.
Pour mixture into prepared bundt pan and bake for 50-55
minutes or until a toothpick inserted into the middle comes out clean.
Remove from oven and let stand for 2 minutes and then
take a knife to run around the edges to loosen cake from pan. Invert cake
onto a wire rack to finish cooling.
When cake has completely cooled place on a cake plate
and microwave about 8-ounces of frosting (your choice) for about 10 seconds
and drizzle over top of the cake. Cut into slices and serve.
Chris’s Delicious Two-Layered Pumpkin Pie
Ingredients:
1 pkg. (4-oz.) cream cheese, softened
1 c. cold milk
1 can (15-oz.) pumpkin
2 pkgs. (3-oz. each) instant vanilla flavor pudding and
pie filling
1 T. sugar
1 T. milk
4-oz. cool whip, thawed
1 tsp. ground cinnamon
¼ tsp. ground ginger
½ tsp. pumpkin pie spice
¼ c. pecans, finely chopped (opt.)
1 prepared graham cracker pie crust or (make your own)
Directions:
In a large mixing bowl, combine cream cheese, 1 T. milk
and sugar.
Using a wire wisk or spoon, blend well (You can also add ¼
cup of pecans, finely chipped if you desire, it is opt.).
Fold in cool whip gently.
Spread into bottom of graham cracker pie crust.
In another large mixing bowl, combine 1 cup milk,
pumpkin, dry vanilla pudding mixes, ground cinnamon, ground ginger and
pumpkin pie spice; blend well and spread over the cream cheese layer.
Refrigerate 6 hours or until set.
To serve, cut into slices and garnish each slice with a
little extra cool whip if desired.
Note:
To make your own graham cracker crust combine 1 cup graham cracker
crumbs, 2 teaspoonfuls sugar and ½ stick of melted butter; mix thoroughly
and press into the bottom of a pie dish or press into the bottom of a 8-inch
square dish.
Linda’s Simple
and Easy Peach Cake
Ingredients:
1 box white cake mix
1 (21-oz.) can peach pie filling
3 eggs
½ c. sour cream
1 container vanilla frosting
Cooking spray
Directions:
Preheat oven to 350 degrees. Spray a 13x9 baking pan
with cooking spray.
In a large mixing bowl, combine cake mix, peach pie
filling, eggs and sour cream; mix thoroughly.
Pour mixture into prepared baking pan and bake for 35-38 minutes.
Remove cake from the oven and let cool. Spread vanilla
frosting over cooled cake.
Cut into squares, serve and enjoy!
Note:
You can also remove the cake from the oven and while warm cut into
squares and put a dollop of cool whip on top instead of frosting. It is
great either way.
Wilma’s Easy
Southern Banana Pudding
Ingredients:
1 (11-oz.) bx. vanilla wafers
4 bananas, peeled and sliced
2 (3-oz.) boxes cook n’ serve banana pudding and pie
filling (do not use instant)
3 ½ c. milk
Cool whip, thawed (for garnishing, opt.)
Chopped Pecans (for garnishing, opt)
Directions:
In an 11x9 glass dish, add a layer of vanilla wafers
followed by a layer of sliced bananas.
Repeat layers ending with a layer of vanilla wafers on
top.
In a medium saucepan, over high heat, add milk and
bring almost to a boil.
Using a whisk, whisk in banana pudding and pie filling;
reduce heat to medium. Whisk constantly until the mixture starts to thicken.
Remove from heat and pour over the vanilla wafer and
banana layers.
Let set at room temperature until cooled and then
refrigerate 2-3 hours before serving.
When ready to serve, put into serving dessert dishes
and garnish with cool whip and chopped pecans if desired (opt.). Cover and refrigerate any
leftovers.
Note:
I get a lot of request from people wanting an easy way to make banana
pudding without cooking the filling from scratch. This is it! It doesn’t get
any easier than this.
You can also half the recipe to make a smaller dish of
banana pudding if you desire.
Shannons’s
Favorite Glazed Banana Nut Bread
Ingredients:
2 ½ c. self-rising flour
1 stick butter, softened
1 c. sugar
3 eggs
3 lg. ripe bananas, mashed
2 tsp. grated lemon or orange zest
½ tsp. vanilla extract
½ c. pecans or walnuts, chopped
Cooking spray
Glaze:
1 c. powdered sugar
1 ½ T. milk
Directions:
Preheat oven to 350 degrees. Spray a 9x5-inch loaf pan
with cooking spray.
In a large mixing bowl, using an electric mixer, on
medium speed, combine butter and sugar; beat until light and fluffy.
Add eggs; beat well, then beat in bananas. Slowly beat in flour until
it is well blended.
Stir in lemon or orange zest.
Fold in chopped pecans or walnuts; mix well.
Pour mixture into prepared loaf pan and bake for 1
hour, or until a toothpick inserted into the middle comes out clean.
Remove from the oven and let cool for about 6-8 minutes, then take a
knife and run around the top edges to loosen bread from the pan.
Put on a wire rack and let cool completely.
In a small mixing bowl, combine powdered sugar and
milk; blend until mixture is smooth. Pour glaze over top of the bread and
let some of the glaze drip over the sides.
Slice and serve.
Note:
If you use all-purpose flour instead of self-rising, add 3 teaspoons
baking powder, ½ teaspoon baking soda and ½ teaspoon of salt to the flour.
Stacey’s Bacon
Cheese Ball
Ingredients:
16-oz. cream cheese
½ tsp. garlic powder
Dash of salt
Dash of ground black pepper
½ tsp. pizza seasoning
1 sm. onion, finely chopped
1 med. green bell pepper, trimmed, seeded and finely
chopped
½ - 2/3 cups of bacon bits (to taste)
Crackers or vegetables (your choice)
Directions:
Place the cream cheese into a mixing bowl and put in
the microwave for 20 seconds to soften slightly.
Remove cream cheese from the microwave and add garlic
powder, dash of salt, dash of ground black pepper, pizza seasoning, finely
chopped onion, finely chopped green bell pepper and bacon bits; mix
thoroughly and shape mixture into a ball.
Chill for at least 2 hours to let it set (Overnight
works well, too).
When ready to serve, remove cheese ball from the
refrigerator, place onto a serving dish and serve with crackers or
vegetables of your choice. Enjoy!
Note:
If desired, you can cover the cheese ball in crushed nuts.
You can cut the recipe in half by going a bit easier on the
seasoning. It also is cute to
make individual cheese balls to serve each person. This is a superb
advertiser for parties and etc.
Trey’s Date
Pudding
(recipe
courtesy - Trey Bouslog)
Ingredients:
4 tsp. flour
2 tsp. baking powder
1 c. sugar
½ tsp. salt
8 eggs, separated
2 tsp. vanilla
2 c. dates, chopped
2 c. English walnuts, chopped
Oil or cooking spray (to grease pan)
Cool whip
Directions:
Preheat oven to 375 degrees. Grease a 13x9 baking pan
with oil or cooking spray.
In a large mixing bowl, combine flour, baking powder,
sugar and salt. Add well beaten
egg yolks (only). Add vanilla,
dates and walnuts into the mixture; mix thoroughly.
With an electric mixer, whip egg whites until stiff
(whip until it almost resembles a meringue).
Fold whipped egg whites into the mixture.
Pour mixture into a well greased baking pan.
Bake for 30-40 minutes.
Remove from the oven, let cool, cut into servings and serve with cool whip
on top. Very delicious!!!!
Estel's Delicious Candied Pickles
Ingredients:
1 qt. dill pickle slices, drained & put into a larger
jar, loosely
3 T. pickle mix spice, the mix in a bag
1 stickcinnamon
a few cloves
4 c. sugar
1 c. vinegar
green food coloring
Directions:
In a medium saucepan, over medium heat, combine pickle
spice mix, cinnamon stick, a few cloves, sugar, vinegar and green food
coloring (a few drops); bring to a boil. Remove mixture from the heat and
let cool.
Pour cooled mixture over the well-drained pickle
slices. Place the lid on the jar of pickles and shake the jar a
little. Store for 1 week in the refrigerator. Really good!
Kid’s Crunchy
Apple Rings
(Kid’s you will need an adult assistant to help you)
Ingredients:
1 lg. apple, cored and sliced
4-6 T. creamy peanut butter
1 sm. pkg. trail mix (nut mix or fruit mix, your
choice)
Directions:
Place apple slices onto a serving dish.
Spread about 1 tablespoonful of creamy peanut butter on
top of each apple slice.
Sprinkle trail mix of your choice on top of the peanut
butter.
Eat and enjoy!
Cookies for Your
Pet:
Shadow and
Buckle’s Fancy Snicker Poodle Cookies for Dogs
(From Wilma Shannon’s “A
Doggy Delight Cookbook”)
Ingredients:
5 c. all-purpose flour
1 (25-oz.) jar applesauce
2 c. oatmeal
¼ c. ground cinnamon
2 T. vegetable oil
2 ½ T. honey
Foil or parchment paper
Directions:
Preheat oven to 325 degrees.
Line the baking sheets with foil or parchment paper.
In a large mixing bowl, combine flour, applesauce,
oatmeal, ground cinnamon, vegetable oil and honey; mix thoroughly.
Roll or pat out mixture onto a floured board ¼-inch thick.
Using a doggie cookie cutter, cut dough into a poodle
shapes (you can use any doggie shaped cutters if you desire).
Combine all the dough scraps and continue to roll out and cut into
shapes until all the dough has been used.
Place cookies onto prepared baking sheets.
Bake for 35-38 minutes.
Remove doggy cookies from the oven and let cool
completely. You can decorate
them if you choose. Store the
doggie cookies in an airtight container or Ziploc bags.
Note:
You’re big or little pooch either one; will be lifting its paws high
for this tasty and healthy treat.
The reaction on your doggie’s face will tell it all. Bow Wow!!!!
Shadow and Buckles (brothers) are Lhasa Apos pets that
belong to the Shannon’s.
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