Apple Coffee Cake

1/2 cup butter, softened
1 cup sugar
1 egg
1 tsp vanilla
1 1/4 cup self rising flour
1/2 tsp. ground cinnamon
2 med. tart apples, peeled and chopped
1/2 cup chopped nuts

Preheat oven to 350 degrees. In a mixing bowl cream butter and sugar. Beat in egg and vanilla. Add cinnamon to flour. Gradually add flour to mixture. Fold in apples and nuts. Pour into an 8 x 8 x 2 baking dish. Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Serves 9

Changes - use pears instead of apples. Change the spices by using allspice, apple pie spice, pumpkin pie spice, or maybe cloves.

Popcorn Bars

5 cups cooked popcorn
1 cup chopped nuts
1 pkg (10 1/2 oz.) miniature marshmallows
1/4 cup butter
1/2 cup chocolate chips

In a large bowl combine popcorn, pecans and 1 cup marshmallows. In a heavy saucepan melt butter over low heat. Add chocolate chips and remaining marshmallows. Cook and stir until smooth. Pour over popcorn and nuts. Toss to coat. With buttered hands, press into a greased 13 x 9 x 2 pan. Cool. Cut with a serrated knives. Makes about 2 doz.

This is great to have on hand as an after school snack. You can change the flavor by using other flavors of chips such as white, butterscotch, etc. You can also used pre-cooked, pre-packaged popcorn if you want. Just watch the salt content so your bars won't come out too salty. Or simply use low or no salt microwave popcorn.

Herby Macaroni & Cheese

1 Tbl. butter
3 Tbl. all purpose flour
2 cups milk
3/4 tsp. dry marjoram
1/2 tsp. dried thyme
1/8 tsp. ground nutmeg
1/8 tsp. paprika
1 Tbl. Dijon mustard
1/2 cup grated Parmesan cheese
1 pkg (7 oz.) elbow macaroni
1 cup cottage cheese

Preheat oven to 350 degrees. Cook macaroni according to package and drain. In a large saucepan, melt butter. Stir in flour until smooth. Gradually add milk, stirring constantly. Bring to a boil over med. heat. Boil 2 minutes or until thickened. Add marjoram, thyme, nutmeg and paprika. Stir until blended. Remove from heat. Stir in mustard and 1/3 cup of Parmesan cheese. Mix well. Add macaroni and cottage cheese stirring until coated. Pour into an 8 x 8 baking dish sprayed with non-stick spray. Top with remaining Parmesan. Bake 30 minutes or until top is golden brown.

Changes - change the cheese to cheddar, Swiss, etc. Add a little cooked, crumbled bacon to inside as well as top. Add French fried onions to top. Or you might add 3/4 - 1 cup of cubed ham to the mac and cheese.

Chicken Mac & Cheese Casserole

1 box Macaroni & Cheese
1 can (10 3/4oz.) condensed cream of chicken soup
1/2 cup milk
1 cup chopped chicken, cooked
1 green onion, chopped
1 cup crushed potato chips

Preheat oven to 350 degrees. Make macaroni and cheese according to package. Stir in soup, milk, chicken and onion. Pour into a 2 qt. casserole dish sprayed with non-stick spray. Top with crushed chips. Bake 30 minutes or until bubbly. Serves 6

Changes - Instead of chicken, use tuna. Change the soups to cream of mushroom, celery or broccoli. Dress it up by adding 1/4 cup of chopped black olives or water chestnuts for a crunch.

Nutty Coconut Pie

1 stick of butter, softened
2 Tbl. self rising flour
1/2 cup sugar
1 cup light syrup
3 eggs
1 tsp. vanilla
1/2 cup nuts (pecans, walnuts)
1/2 cup shredded coconut

Preheat oven to 350 degrees. Cream butter and sugar, add flour, then syrup mixing well after each addition. Add eggs one at a time and beat well after each. Stir in vanilla and coconut. Sprinkle nuts in the bottom of an unbaked pie crust. Carefully spoon coconut mixture over nuts (trying not to disturb the nuts). Bake 45 minutes or until center is set.

Lemon Carrots

1 1/2 lbs. medium carrots cut into 1/2" slices
3 Tbl. butter
3 Tbl. brown sugar
3 Tbl. lemon juice

Place carrots in a saucepan, cover with water and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until crisp-tender. In a small saucepan melt butter. Add brown sugar and lemon juice. Bring to a boil. Boil 1 minute stirring constantly. Drain carrots, add butter mixture and toss gently. Serves 6.

One Pan Tacos

1 lb. extra lean ground beef
2 cups water
1 pkg Taco seasoning mix
2 cups instant rice, uncooked
1 cup shredded cheese
2 cups shredded lettuce
2 cups chopped tomatoes

Brown meat in a large non-stick skillet, drain. Add water and seasoning mix, stir to blend. Bring to a boil. Stir in rice. Sprinkle with cheese. Cover with a tight fitting lid and turn off heat. Let sit 5 minutes or until water is absorbed by rice. Serve lettuce and tomatoes on the side.

These can be served in taco shells, wrapped in tortilla or served as it is. I like to top mine with sour cream and extra shredded cheese. You can add chopped onions and peppers for more taste.

White Chocolate Macadamia Muffins

1 3/4 cups self rising flour
3/4 cup sugar
1 egg
1/2 cup milk
1/4 cup butter, melted
3/4 cup white chocolate chips
3/4 cup chopped macadamia nuts

Glaze
1/2 cup white chocolate chips melted
1 Tbl. evaporated milk

Preheat oven to 400 degrees. In a bowl whisk egg, milk and butter. Stir in flour just until moistened. Fold in chips and nuts. Fill muffin cups 2/3 full. Bake 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from the pan. For glaze , in a small microwave-safe bowl, melt chips with evaporated milk. Stir until smooth. Drizzle over warm muffins. Makes 12 muffins.

Changes - You can use milk chocolate chips instead of white and you can use pecans or walnuts instead of the macadamia. You can also use 3/4 cup of blueberries in place of the chips. This is actually a basic recipe for making simple muffins so just get creative.

No Cook Lemon Pie

1/2 cup evaporated milk
1 pkg (3.4 oz.) instant lemon pudding mix
2 pkg (8 oz. each) cream cheese, softened
3/4 cup pure lemon juice
1 graham cracker crust

Mix milk and pudding beating at low speed, about 2 minutes. In another bowl beat cream cheese until light and fluffy, about 3 minutes. Gradually add lemon juice and then pudding mix. Pour into crust. Cover and refrigerate at least 4 hours. Serves 6-8.

Changes - Make it Key Lime by using lime pudding and key lime juice.

Apple Log

1 pkg (8 oz.) cream cheese, softened
1/4 cup powdered sugar
1/2 cup finely chopped apples
1/4 tsp. cinnamon
1/2 cup chopped pecans


Combine cream cheese and powdered sugar. Mix in apples, cinnamon and 1/4 cup pecans. Shape into a log. Roll in remaining 1/4 cup of pecans. Wrap in plastic wrap. Refrigerate at least 20 minutes before serving. Serve with vanilla wafers, butter cookies, etc.

Changes - Instead of apples you can use any chopped dried fruit such as raisins and cranberries. This is really pretty to make for the Christmas holidays using dried red and green fruits.

Applesauce Muffins

1/2 cup (1 stick) butter
1 cup sugar
1 egg
1 tsp. vanilla
2 cups all purpose flour
1/2 Tbl. cinnamon
1/2 tsp. cloves
1 tsp. allspice
1 tsp. soda
1 cup applesauce
1/2 cup chopped nuts
1/2 cup raisins

Preheat oven to 400 degrees. Cream butter, sugar, eggs and vanilla. Sift together flour, cinnamon, cloves and allspice. Mix soda with applesauce. Add nuts and raisins to applesauce. Blend all ingredients together. Fill muffin tins sprayed with non-stick spray 2/3 full. Bake 10-12 minutes or until toothpick inserted in center comes out clean. Makes about 1 1/2 dozen.

Changes - Not many, these are great just as they are, but you could add some coconut or instead of using applesauce use very well drained crushed pineapple.

Applesauce Muffins

1/2 cup (1 stick) butter
1 cup sugar
1 egg
1 tsp. vanilla
2 cups all purpose flour
1/2 Tbl. cinnamon
1/2 tsp. cloves
1 tsp. allspice
1 tsp. soda
1 cup applesauce
1/2 cup chopped nuts
1/2 cup raisins

Preheat oven to 400 degrees. Cream butter, sugar, eggs and vanilla. Sift together flour, cinnamon, cloves and allspice. Mix soda with applesauce. Add nuts and raisins to applesauce. Blend all ingredients together. Fill muffin tins sprayed with non-stick spray 2/3 full. Bake 10-12 minutes or until toothpick inserted in center comes out clean. Makes about 1 1/2 dozen.

Changes - Not many, these are great just as they are, but you could add some coconut or instead of using applesauce use very well drained crushed pineapple.

Strawberry Tartlets

Strawberry Tartlets

1 can refrigerated crescent rolls
1/2 cup strawberry preserves
1 pkg (8 oz.) cream cheese, softened

Preheat oven to 350 degrees. Spray 24 mini muffin cups with non-stick spray. Unroll crescents and separate into 4 rectangles. Press perforations to seal. Cut each rectangle into 6 squares. Gently press squares into muffin cups (will not cover inside of cup so don't press too much). Mix preserves and cream cheese until well blended. Spoon about 1 tsp. into each muffin cup. Bake 15-18 minutes or until edges are golden brown. Cool in pan 5 minutes before removing. Can garnish with strawberry slice, optional.

Changes - Use different preserves, add chopped nuts or divide cream cheese in half, use 1/2 for strawberry and other 1/2 for peach using 1/4 cup of preserves for each flavor. If you have several jars of preserves and/or jelly open divide cheese evenly and make different flavors in the same muffin pan.

Meaty Baked Beans

Country Bob's contacted me a couple of weeks ago asking if I would try their product. I'm game for just about anything so I said yes. I even told them I would try coming up with a recipe using their All Purpose Sauce. Now everyone that follows my recipes know that I cook simple dishes and I didn't want to change my style. One of the best ways to create a recipe with a new product is to taste the product before adding it to anything. One of the 1st recipes that came to mind after tasting was the baked beans my daughter makes. I just knew it would be a perfect blend and it is. To my daughter's original recipe I added bell peppers, which I love in baked beans, and eliminated the brown sugar. Country Bob's All Purpose Sauce gave the beans a touch of tart, with a hint of BBQ. They can be served as a meal, due to the ground beef, or as a side dish. I'm having them tonight with Baby Back Ribs and plan to serve the sauce on the side for dipping.

I've only been working with this sauce for a few days but have already found that it's great mixed with sauteed onions served over roast. I've also used it as a condiment in my baked chicken wraps.

For more information on this tasty sauce go to www.countrybob.com


1 lb. lean ground beef, cooked and crumbled
1/2 onion, diced
1/2 bell pepper, diced
10 slices cooked bacon (can used precooked)
2 - 3 cans (16 oz.) pork & beans
1/2 cup Country Bob's All Purpose Sauce

Preheat oven to 350 degrees. Saute onions and peppers until onions are transparent. Gently mix beef, onions & peppers, 4 slices of bacon crumbled, beans and Country Bob's All Purpose Sauce. Pour into baking dish sprayed with non-stick spray. Bake 20-25 minutes or until bubbly.

Seafood Chowder

2 cans cream of potato soup
2 can cream of celery soup (or 1 can cream of celery and 1 can cream of cheddar)
3 cups half and half
1 1/2 Tbl. Old Bay seasoning
1/2 lb. cooked peeled shrimp
1 lb. crab meat or imitation crab, chopped
1 small can clams, with juice
1/2 cup butter
salt & pepper to taste

In a large sauce pan over low heat stir together all ingredients. Simmer over low heat until hot. Serves 6

Changes - You can add sautéed onions and/or bell peppers. You can use bay scallops as a substitute the shrimp, crab or clams or even as an addition. If the soup becomes a little thicker than you want, add enough milk to thin it to your desired thickness. This is a great dish for any time of the year but especially on those cold winter nights.