Grandma's Arkansas Cake

This is a one of our family's favorite recipes growing up

Happy Farmer's Thousand Island Dressing

Coach and his great-grandbaby Dexter

Thousand Island Dressing

1 pint miracle whip
3 boiled eggs (chopped)
1/4 cup green onion (chopped)
2 Tablespoons sweet relish
1/2 cup ketchup
1 pimento (chopped)
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
Directions: Mix ingredients and let set overnight in refrigerator before serving. My dad loves salad and this was his favorite dressing.

"The Happy Farmer"

My Dad (Coach) loved having a garden. After the kids all grew up, dad took down the above-ground pool in the backyard and put a garden in its place. He also had lots of fruit trees. He loved doing a garden mainly because I think he loved sharing all the fruits and vegetables with loved ones. One year he even came to North Carolina and I asked him to do three things, help me start a garden, help me coach my daughter's softball team and vacuum my floors. He was great at all of them and I loved having him and mom stay with me that spring. I had a great ball team, wonderful garden and the cleanest floors. Ironically, about eight years ago when I went to visit my parents, I noticed that my dad wasn't coaching ball, didn't have a garden and the floors in their house hadn't been vacuumed in a very long time. It was then I truly suspected something was wrong with Coach. Later he was diagnosed with Alzheimer's. After my mom passed away last year, we were blessed to have my niece Cassie live with him and then there's Teresa his caregiver who comes faithfully each day and takes care of him. What a blessing it is to have their love and care for my dad. It has taken a lot of burden off our family. My sister Martha, her husband and family have done so much. I am so grateful to them. I like to refer to Coach as "The Happy Farmer" because he loved to garden and he could play the song on the piano. Jessica has been playing that same song now for the past three weeks so its made me think a lot of my dad. Coach is truly "The Happy Farmer."

"The Lord knows and loves

the elderly among His people.

It has always been so..."

~Ezra Taft Benson

Strawberry Cake

Stake Relief Society Conference
Strawberry Cake
1 strawberry cake mix
2 cups strawberries (crushed with sugar to taste)
12 oz. cool whip topping
16 oz. sour cream
1/2 cup sugar

Directions: Mix and bake cake as directed with cake mix for a 9x13 pan. Let cool 10 minutes and then poke wholes around the cake with a fork. Put crushed strawberry mixture on cake and let chill in refrigerator. Then mix sour cream with sugar until sugar is disolved. Fold sour cream mixture with cool whip and then put on top of cake.

This cake is from my dear friend Debbie R. who is truly my "Cooking & Baking Lifeline" We made this for our Stake Relief Society Conference and froze the cakes after poking holes with a fork. Then the day before the conference, we topped them with the strawberry mixture and then the sour cream mixture and kept them in the refrigerator. It was fantastic! Has such a light fresh tasted. Love you Debbie.

Potato Cheese Soup

• 3 cups chicken broth
• 5 cups diced potatoes(about 6)
• 1 cup diced celery
• 1/2 cup diced onion
• 1 tsp. salt
• dash of pepper
• 3/4 cup butter
• 3/4 cup flour
• 1 quart milk
• 15 oz. Cheez Whiz
• Directions: Boil potatoes, celery and onion in chicken broth for 10 minutes or until tender. In another pan, mix melted butter with flour. Add milk and cook until thickened. Add sauce to vegetables, then add cheese. Heat until warm.

Easy Chicken Dinner

• 1 Bottle Russian Dressing or Catalina Dressing (16 oz.)
• 1 envelope onion soup mix
• 1 jar apricot preserves (10 oz.)
• 4 pieces of chicken
• Seasoned Salt & Pepper to taste
• Combine Russian dressing, apricot preserves and onion soup mix in bowl and pour into the crockpot. Sprinkle the chicken with seasoned salt and pepper. Place chicken, skin side down, in slow cooker. Cook on LOW for 6 to 8 hours (HIGH 3 to 4 hours) Serves 4. I've also made this same recipe in the oven using a baking dish at 350 for 30 to 40 minutes.
  

Wasn't This Bad But...

We had a pretty bad storm come in our area over the weekend. Here in our area, it only snowed a few inches but because it was so cold and we're not equipped for such storms here in the South, church meetings were cancelled on Sunday and also school was cancelled Monday and for two hours this morning.

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Slow Cooker Carolina BBQ

1 (5 pound) bone-in pork shoulder roast
1 Tablespoon salt
ground black pepper
1 1/2 cups apple cider vinegar
2 Tablespoons brown sugar
1 Tablespoons hot pepper sauce
1 teaspoons cayenne pepper
1 teaspoons red pepper flakes

DIRECTIONS: 1) Place the pork shoulder into a slow cooker and season with salt and pepper. Pour the vinegar around the pork. Cover, and cook on Low for 8 hours or until done. Pork should easily pull apart into strands. 2) Remove the pork from the slow cooker and discard any bones. Strain out the liquid, and save 2 cups. Discard any extra. Shred the pork using tongs or two forks, and return to the slow cooker. Stir the brown sugar, hot pepper sauce, cayenne pepper, and red pepper flakes into the reserved sauce. Mix into the pork in the slow cooker. Cover and keep on Low or Warm setting until serving.

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Happy 18th Birthday

Kellee!

February 1st

Brine Turkey

This is the first year that I made turkey with brine and wow, what in the world had we been missing. It was so tender and tasty...I'll never make a turkey without doing this method. I got this recipe off the food network but there are lots of different ways to brine a turkey. The most important thing is the salt and liquid...I didn't have any vegetable stock...water would work fine and I didn't have candied ginger. Enjoy!

1 1/4 cup salt (2 cups Kosher or coarse salt)
1/2 cup brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 tablespoon allspice berries
1/2 tablespoon candied ginger (optional)
1 gallon ice water


DIRECTIONS: Pour vegetable stock into a large pot over a high heat. Add salt, brown sugar, and spices. Bring to a light boil. Remove from heat and allow to cool. Pour in ice water and stir to combine. Place turkey in a large plastic container (at least 4 gallon). Pour brine over top. Refrigerate and brine for 1 hour per pound.Thoroughly rinse all the brine from the turkey before cooking. Otherwise there will be a salty flavor to the turkey. Pat dry and roast.

My Pickled Beets

3 quarts peeled, cooked beets (about 24 small)
2 cups sugar
2 sticks cinnamon
1 Tablespoon allspice
1 1/2 teaspoons salt
3 1/2 teaspoons vinegar
1 1/2 cups water
DIRECTIONS: Combine all ingredients, except beets in a large sauce pot. Simmer 15 minutes. Pack beets into hot jars, leaving 1/4 inch head space. (Cut large beets in half, if necessary.) Remove cinnamon. Bring pickling liquid to a boil. Pour hot liquid over beets, leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process pints and quarts 30 minutes in boiling water bath. Yields about 6 pints.
I first had pickled beets at Thanksgiving Dinner with my good friend Elaine M. She's such a good "canning buddy." Anyway, ever since then it has been a family tradition...Enjoy!

Easy Cheese Ball

2 (8 oz) packages cream cheese
3 oz. shredded cheddar cheese
1/4 cup cornflakes, crushed
1 small can crushed pineapple, drained
2 Tablespoons green onions, finely chopped
2 teaspoons seasoned salt
DIRECTIONS: Mix together and chill. Roll in chopped pecans 1 hour before serving.

Everyone always asks me for this recipe. Sometimes I 2x-4x the recipe and make smaller balls to give away at Christmastime.

Light & Creamy Poppy Seed Dressing

1 Tablespoons poppy seeds
1/4 cup Low fat milk
1/4 cup Splenda
1/2 cup Miracle Whip Light
1/8 cup white vinegar

DIRECTIONS: In a small bowl, whisk together salad dressing, milk, Splenda, vinegar, and poppy seeds. Chill until ready to use. (Can also be made with sugar and/or regular miracle whip salad dressing) I love this dressing. Its quick to make and really yummy.

Perfect Playdough

1 cup flour
1 package Kool-Aid, nonsweetened (used for color and smell)
1/2 cup salt
1 cup water
1 tablespoon vegetable oil
1 tablespoon cream of tarter

DIRECTIONS: Mix flour, cream of tartar, Kool-Aid and salt together. Mix water and oil together in saucepan over medium heat. Gradually add dry to wet, stirring constantly until dough pulls away from sides of pan. Remove play dough and knead, knead, knead until all ingredients are well integrated and play dough is smooth. Warning: it will be a little hot to touch when you first start to knead. An adult will need to do it for a bit before handing the job off to a child. I like to divide the dough in two and knead it that way. I actually made a double recipe this time so I divided it into four. Once dough is completely cooled, store in plastic bar or air tight container in the refrigerator. If stored correctly, it will last several weeks and be ready for play whenever you need a quick boredom buster! (I don't actually refrigerate it, but you could if you wanted.) .

This is my sister-in-law's sister-in-law's recipe. She's one of my newest friends "Tia Juana" and she has this great recipe website. I can remember making this kind of play dough once and loving it because it smells so good...enjoy!

Canned Apple Pie Filling Recipe

When I first moved to North Carolina, I met some fun friends who got me started with canning. This recipe is one of my favorites because its a quick desert option when I need something to take to a party or taking dinner to someone in need. Enjoy!

4 1/2 cups white sugar
1 cup corn starch
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons salt
10 cups water
3 Tablespoons lemon juice
2 drops yellow food coloring
6 pounds of apples
DIRECTIONS: In a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring. Sterilize canning jars, lids and rings by boiling them in a large pot of water.Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace. Fill jars with hot syrup, and gently remove air bubbles with a knife. Put lids on and process in a water bath canner for 20 minutes.

Key Lime Pie Recipe and Memories

I went on my mission for the church June 15th 1978. I served in the Florida, Ft. Lauderdale Mission. I was called to be a spanish speaking missionary so I spent a majority of my time in the most southern part of Florida. One of the best parts of being a missionary is getting to eat new foods. Since I served with the spanish community, cuban cuisine was what I sampled the most, as well as food from all parts of Central and South America. It was wonderful! I love all spanish food but I wasn't particlularly fond of their desserts (probably why I stayed thin on my mission along with all that tracting) Anyway, I did love something that originated in the Florida Keys and that is "Key Lime Pie." I was first introduced to it on my mission and it is delicious. Enjoy this recipe!
Key Lime Pie

CRUST:
16 Graham Crackers
3 Tablespoons Sugar
1 Stick of butter
PIE:
4 Large to Extra Large Yolks
1 - 14 oz. Can Sweetened Condensed Milk
1/2 cup Key Lime Juice (about 12 key limes)
2 teaspoons Lime Zest

INSTRUCTIONS: Crust: Mix the ingredients and press them into a 9" pie plate. Bake in a preheated 350F oven for 10 - 12 minutes until lightly browned. Place on a rack to cool. Pie Filling: Use an electric mixer and beat the egg yolks until they are thick and turn to a light yellow, don't over mix. Turn the mixer off and add the sweetened condensed milk. Turn speed to low and mix in half of the lime juice. Once the juice is incorporated add the other half of the juice and the zest, continue to mix until blended (just a few seconds). Pour the mixture into the pie shell and bake at 350F for 12 minutes. After cooled, top with whipped cream. Yum, this recipe is best if using fresh ingredients.

"I am not a glutton -
I am an explorer of food”
~Erma Bombeck

Me, 1978, Hialeah Florida

My May Recipe

Sour Cream Enchiladas
2 cans cream of chicken soup
1 small can diced green chilies
1 small can chopped olives (optional)
1 8 oz. carton sour cream
1 cooked diced chicken
shredded jack cheese
shredded cheddar cheese
flour tortillas

DIRECTIONS: Mix together soup, sour cream, chilies and 1/2 olives. Place a layer of sauce in the baking dish (so enchiladas won't stick while baking). Then add 1/2 of sauce to diced chicken and mix real good. Place a serving of mix and some cheese in tortilla, roll and place in dish. When dish is full, pour remaining sauce over enchiladas. Top with lots of cheese and remaining olives. Bake at 375 for 20 to 40 minutes until heated through. (Sometimes in a hurry I'll layer the tortillas and sauce like making lasagna, I also like it with green onions.) Yum!

Good recipe to use with leftover chicken. I don't usually use a whole chicken with this recipe.

My April Recipe

DOROTHY'S PANCAKES

1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 Tablespoon sugar
1 egg
1/4 cup oil
2 to 2 1/2 cups buttermilk
1/2 cup water

DIRECTIONS: Mix together the ingredients. They're a little on the thin side, but that's the way we like them.

This is my April recipe for two reasons, first because its my mom's recipe and its her birthday this month and second because I remember her making them on General Conference Weekend which is in April. I love this recipe. . . great memories.

MY MARCH RECIPE

POTATO CASSEROLE
6 medium potatoes
1 can cream of celery soup
1 1/2 cups cheddar cheese
1 cube butter
1 pint sour cream
1/3 cup green onions (chopped)
seasoned salt (optional)
2 Tablespoons melted butter
1/2 to 3/4 cup cornflake crumbs

DIRECTIONS: Boil potatoes until almost done. Peel and shred (or cube) into mixing bowl. In pan on stove, heat soup, cheese, butter, sour cream & onions. Heat until cheese melts, then pour over potatoes. Add season salt for taste. Put in casserole dish. Combine 2 T Butter & cornflake crumbs; sprinkle over top. Heat in 350 degree oven for 45 minutes.

This is a recipe otherwise known as "funeral potatoes". There are many variations and this is my favorite. Enjoy!

My February Recipe

DAVE'S FAVORITE

"OLIVE GARDEN" TOSCANA SOUP

3/4 cup onion, diced 1/8-inch
1 slice bacon, 1/4-inch diced
1 1/4 teaspoon garlic, minced
1 ounce chicken bouillon
1 quart water
2 medium potatoes, cut in half length-wise, then cut in 1/4-inch slices
2 cups cavallo greens (kale can be substituted), cut in half and then sliced into 1/16-inch strips
1 1/2 cup sausage link - spicy pre-cooked, cut in half length-wise, then cut at an angle into 1/2 inch slices
3/4 cup heavy whipping cream
DIRECTIONS: Place sausage link onto sheet pan and bake in 300 degree oven for 15 to 20 minutes or until done. Place onions and bacon into 3 to 4 quart saucepan and cook onions over medium heat until the onions are almost clear. Add garlic and cook for 1 minute. Add chicken bouillon, water, and potatoes, bring to a simmer for 15 minutes. Add remaining ingredients then simmer for 5 minutes and serve.

This is Dave's absolute favorite and you don't have to go to "Olive Garden" to enjoy it.

MY JANUARY RECIPE

SUPER BOWL SOUP
3 beef bouillon cubes
3 Tablespoons chives
1 teaspoon salt
1 teaspoon savory
1/2 teaspoon coarse ground pepper
1/2 teaspoon ground cumin
1 bay leaf
14 1/2 or 16 oz. undrained can of stewed tomatoes
Rinse 2 cups of multi-colored beans with cold water. Soak beans overnight or use quick method--boil for 5 minutes and let set covered for an hour. Then drain & rinse beans, return to pot and add 5 cups water plus seasoning. Raise heat until boiling then reduce heat. Cover & simmer 1 1/2 hours or until tender. Then add can of stewed tomatoes. Let soup boil then reduce heat to low and simmer 15 minutes longer.
This is a good food storage soup because it doesn't require any meat but you could put some ham in it if you wanted. I used to put the spices in a spice bag and mix the dry beans up myself, then put it all in a canning jar and give them away for Christmas. Enjoy!

TURKEY TETRAZZINI RECIPE

Here's the recipe for Turkey Tetrazzini

from the Lion House Cookbook:

8 ounces spagetti, broken in pieces and cooked
5 T. butter

6 T. flour
3 c. chicken or turkey broth
1 cup light cream
1 t. salt & pepper
1 cup fresh or canned mushrooms, including juice
5 T. minced green peppers
3 c. cooked turkey, cubed
1/2 c. grated parmesan cheese
1/2 c. shredded cheddar cheese

Melt butter in skillet, blend in flour. Stir broth into flour mixture. Add cream. Cook until mixture thickens and bubbles. Add salt and pepper, drained spagetti, mushrooms, green peppers, and cooked turkey. Turn into individual baking dishes or a 2-3 quart baking dish. Sprinkle with cheeses. Bake at 350 degrees for about 30 minutes or until bubbly and lightly browned.

Love this recipe

I usually always make it after Thanksgiving

My sister was the one who first served me it

Thanks Martha

MOM'S MAKING DINNER, NINNER, NINNER. . .

My Favorite Thanksgiving Day Recipes

A lot of my family and friends ask me for these recipes.

So, here they are. Enjoy!

SWEET POTATO CASSEROLE

3 cups sweet potatoes, cooked and mashed
3/4 cup sugar
2 eggs, beaten lightly
1 cup milk
1 tsp. vanilla
1/2 teaspoon of salt
1/3 cup butter, melted

TOPPING:
1/3 cup flour
1 cup brown sugar
1 cup flaked coconut, optional
1 cup chopped pecans
1/3 cup butter, melted

Preheat oven to 350. Mix sweet potatoes and sugar. Add salt and eggs; stir well. Add butter, milk and vanilla; stir well. Pour into greased baking dish and bake for 35 minutes. Remove from oven.

Melt butter for topping. Add sugar, flour, pecans and coconut. Mix well. Spread on top of sweet potatoes. Return to oven for 20 more minutes.


YUMMY ROLLS

1 package yeast, dissolved in
1/3 cup water
1/4 cup shortening
2 well beaten eggs
4 cups flour
1 cup milk, scalded and cooled
1/3 cup sugar
1 teaspoon salt



Mix well all ingredients, place in large bowl with tight cover. Store in refrigerator overnight. Two hours before serving, roll out on board. Cut with glass, make crease in circle half way, butter and fold over, not quite half. Let rise. Bake at 375 for 12 to 15 minutes.


PECAN PIE

2 eggs
1/2 cup white corn syrup
1 Tablespoon self-rising flour
1/2 cup sugar
1 Tablespoon milk
1/4 cup melted butter
1 teaspoon vanilla
pinch of salt
1 cup chopped pecans
1 unbaked pie shell



Stir ingredients together then mix in pecans. Pour into pie crust. Bake AT 350 for 50-55 minutes or until center rises and cracks. I put foil around crust so it wont get too cooked.

"For health and strength,

and daily food,

We praise thy name, Oh Lord."

EAT UP!