KeyLime Cake

I’m not really big on cake mix cakes, but with a little help they can make a good cake.  This cake isn’t strong with lime like the name would suggest.
1 cup orange juice
4 large eggs
3/4 cup vegetable oil
1 small box of Lime flavored Jell-o
1 Lemon Supreme Cake Mix (I prefer Duncan Hines)
Mix ingredients in order [...]

Pudding

Yum…pudding. Real pudding. Lots of work, but oh so worth the effort!
3 eggs
1 1/2 cups sugar
1 teaspoon vanilla extract
2 Tablespoons plus a bit extra flour
Milk to fill 2 quart boiler
Mix all together. Over low heat, stirring constantly, cook until thickened. (This part seems to take forever).
The above makes plain vanilla pudding. [...]

No Crust Apple Pie

It doesn’t get any easier than this…
Grease a 9 inch pie plate.  Fill with sliced apples of your choice (I prefer Rome Beauties).  Sprinkle with 3/4 cup of sugar.  Dot with butter and sprinkle with cinnamon.  Sprinkle with 3 tablespoons of water.
Mix together:
1 cup flour
1/2 sugar
1 stick margarine
and sprinkle over the top of pie.
Bake at [...]

Pineapple Coconut Pie

2 regular pie shells
1 small can crushed pineapple, Undrained
1 small can Baker’s coconut
1 stick of margarine, melted
4 eggs, beaten
2 cups sugar
Beat eggs, add balance. Pour into pie shells. Bake at 350* 25 minutes or until golden brown.
Store in refrigerator.

Rutabegas

Rutabegas are best when a bit on the small size.  Softball sized is about the best size I found for the best flavor and texture.  Bigger rutabegas tend to be a bit grainy or stringy.  Peeling them can be a real tough job, so I tend to let my husband do it.  He has stronger [...]

Tortilla Soup

1-2 pounds boneless, skinless chicken (tenders or breasts)
2 14.5-ounce cans stewed tomatoes
2 14.5-ounce cans black beans, undrained
1 4-ounce can of chopped green chilies
1 8-ounce jar of picante sauce
1 14.5-ounce can of tomato sauce
Place all of the above in Crockpot.  Cook on high 15 minutes, then reduce heat to low for 7 hours, 45 minutes.  Take [...]

Gravy

Recently, I’ve been asked several times how to make gravy for biscuits and gravy. My family prefers “biscuit and gravy” gravy that’s made from a sausage base. To make this gravy, you have to start out with sausage grease, so it’s essential that you use a sausage with a fair amount of fat in [...]

Beef Stew

Stew that sticks to the ribs for cold evenings and a way to give left-overs a new life.
Left-over roast beef and gravy, cut roast into 1 inch pieces
4 Carrots, peeled (or washed) and sliced
4 medium Potatoes, peeled (or washed) and cut into 1 inch cubes
1 large onion, diced
1-2 stalks of celery, thinly sliced (optional!)
Salt and [...]

Roast and Gravy

This is a really simple recipe and I wouldn’t be surprised to find it either on Lipton Onion Soup Mix boxes or Cream of Mushroom soup cans.  It came to me from an aunt and I’ve only added a few extra ingredients.
1   2-3 pound beef roast, I prefer chuck or shoulder
1 envelope dry onion [...]

Breakfast Casserole

Company coming? Preparing a special brunch? This recipe is a really tasty treat without being hard to prepare. Mix it up 12 hours before serving time, pop it in the oven and serve with fresh fruit and grits if you like them. The recipe is easily halved or even doubled and [...]