Archive for July, 2010

Here is a quick and easy recipe that you can throw together if you have guests over for breakfast or brunch.  I am sure that everyone knows this recipe, as it is on the side of the box, but I also found a homemade version.  It is a bit more involved but  both turned out delicious!!!!!  First the easy version. . .

Sausage Cheese Balls

1 pound sausage

4 cups shredded Cheddar cheese

3 cups baking mix

Preheat oven to 400 degrees F.

In a medium bowl, combine the sausage, cheese, and dry baking mix. Mix together, and shape mixture into walnut-sized balls.

I use my small scoop from pampered chef.

Place on a foil-lined cookie sheet.

Bake for 12 to 15 minutes.

Serve hot!

Homemade Sausage cheese balls

2 (16-ounce) pkgs. Pork Sausage(Mild or Hot)
1-1/2 cups all-purpose baking mix
4 cups shredded sharp cheddar cheese
black pepper to taste
2 teaspoons minced garlic (optional)

Preheat oven to 375 degrees.

Combine all ingredients in a large mixing bowl and stir well.

Form into 1-inch balls.

Place on ungreased baking sheet and bake for 18-20 minutes or until golden brown.

Remove from oven, cool for 5 minutes before removing from pan.


So there you go 2 easy and fast recipes that are sure to please.  We eat on them all day long. They taste good hot or room temp!

Next up Chicken Pot Pie!

I should have this post up this afternoon. I have some yard work to do and I am working on a recycle project that I hope to post on Saturday.

Until Then,



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I just wanted to say how sorry I am that I have been missing in action.  I was sitting at my craft desk ( late last week) typing away on a post about a great chicken pot pie recipe I have.  I went to spell check the darn thing it deleted my entire post!

I was very up set as it took  time and effort in putting the post together.  I still have no idea what happened but the post is lost forever.  I was a  bit discouraged and have not wanted to try again until now.  So I will be posting the chicken pot pie recipe and a sausage cheese ball recipe in the next few days.

My Parents, Aunt & Uncle will be visiting this weekend so I hope to have many more good eatables for you.  I think I am going to make my Mom’s Pound Cake. There are many of you who have tasted it and know how amazing it is.  So keep checking back and see what goodies I will have in store!

Until Then,


P.S. Enjoy your day and the beauty it brings you!

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I am a little later than I thought with this post! Sorry!  I have cleaned like a mad woman and have been  trying to get the yard in order before my family arrives tomorrow. So I guess you can say that I have been a bit busy. But I am here now and it is time for some goodness!!

Chicken Pot Pie

3-4 Chicken Breasts

2 cans of Cream of chicken soup

2 cans mixed veggies or frozen (your choice)

Salt and pepper

Celery seed

2 ready-made pie crust

Bake or boil your chicken breast.( it is up to you)

Bake 1 pie shell in a pie plate as directed on box. (I think 350)

In a large bowl add veggies (drained), & soup and mix it together.

Cut chicken into small cubes or shred it and add to mixture.

Here you add salt, pepper and celery seed to taste.

Mix well

Pour half of the mixture into the prepared pie crust and smooth.

This makes a lot so either make 1  big pie, 2 pies or

Freeze the left over mixture for a later date.

Now roll the second pie crust out a little and

Cover the pie folding and tucking the edges under.

Make sure to cut vent holes in the top of your pie so it

Does not bake over the sides.

I like to cut seasonal designs like a fall leaf, pumpkin or Christmas trees.

You can also use your initial, be creative.

Bake for 25 – 30 minutes at same temp above or until golden brown and bubbling.

Let cool a bit and Enjoy!!!

I love this recipe because it is fast and oh so yummy.  You can change it up anyway you like.  You can make it  simple by using canned chicken.

Once I was  in such a hurry that I forgot to add the chicken all together, but the veggie pie tasted fantastic just the same.

Sometimes I use only one pie crust (just on top) this cuts down baking time. Your options are endless.

Well I hope that you enjoy this recipe as much as we do.  It is a fall favorite, but I make it all year round.

Until Then,


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I made my favorite cake last night with the help of my niece, LeAndra.  My sister told me about this recipe a few years ago and I fell in love.  It makes the best cakes & cup cakes. The name really says it all. . .

Perfectly Chocolate Cake

2 cups sugar

1-3/4 cups all-purpose flour

3/4 cup HERSHEY’S Cocoa

1-1/2 teaspoons baking powder

1-1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.

Stir in boiling water (batter will be thin).

Pour batter into prepared pans. I love my Wilton cake pans!

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

I added a layer of butter cream icing from a can!


1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY’S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount extra milk, if needed. Stir in vanilla.

It makes a bunch!

You can see my Niece does not mind!

About 2 cups frosting.

This will be my birthday cake for today!! Stephen loves chocolate, so he is happy that I made it.  Oh! the recipe is on the back of the Hershey cocoa box.  Or you can get it here:  Hershey.

I am getting better at icing!


Thanks to everyone who has sent me Birthday wishes. I am blessed with wonderful people in my life and I cherish each and every one of you.

You make my heart smile!!!

Until Then,


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I took my camera over to my In Laws house the other day and got some nice photos of the neighborhood cat and my niece. I just thought it would be nice to post some photos of things that make me happy.

I hope that you enjoy the show!

Neighborhood Kitty

My Niece’s style

Sunset on Mobile Bay

Fighting for a great cause with great friends

My shadow

Delicious Sushi

My Parents

My lazy little girl


Lucy watching the birds

My Niece and Annabel


Remembering childhood friendships

The love of my life!

Well these are just a few of the things that make me happy and fill my life with love. There are many more but my Sister would kill me if I put a photo up of her so that is just understood!


Until Then,


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Wow what a morning! I went to the gym and my arms feel like they are going to fall off! But that is a good thing. At least I know that I am working hard and that results are soon to come.  So for lunch today we are having a dish that Stephen threw together one night. It does not have a name because we improvise and add different things every time we make it. But it always turns out delightful.

1 box of vermicelli

1 bag of frozen scallops, rinsed and drained

1-   2.25 oz of sliced black olives, drained

1-  2.25 oz of sliced green olive,s drained

3 tbsp of capers

3 tbsp minced garlic

2 – 3 tbsp of pesto

Olive Oil

Salt & Pepper

Cook the pasta ( save about 1/4 cup of the pasta water) rinse with cold water and let cool.

In a skillet place about 1 tbsp of olive oil.( The skillet needs to be really hot. We start out between med high and high) When the oil  heats up it shouldn’t quite cover the bottom of the skillet.

Use one olive slice to test temp of oil. It should start sizzling.

Add black and green olives. Watch the green olives. STIR OFTEN.  When they start to lightly brown add garlic Stir.

As soon as you can smell the garlic browning add the capers, and add the scallops. STIR.

It does not take long for the scallops to cook so keep an eye on them and stir, stir, stir. As soon as the scallops release all of their juices. . .

Turn the heat down to med low.

Add  pasta on top of your simmering mixture. It should cover the entire mixture.

Add 1/4 tbsp of pasta water.

Spoon the pesto on to the pasta and you guessed it STIR!

All you are doing now is warming up the pasta and mixing the flavors.

Here you can add cracked pepper and a small pinch of kosher salt.

This makes enough for 4 people. You can easily adjust the recipe for more or less.

We like to eat it the next day because the flavors have time to sit and soak into the pasta.

Scoop some into a bowl and enjoy!!!

I hope you take the time to make this dish! It really is delicious and only takes about 15 – 20 minutes. ( Not including the pasta cook time )

Ok I am off to make some sausage balls so stay tuned for another easy recipe coming up in a bit!

Until Then,


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Ok, I’ve wanted to try this recipe for months now but haven’t gotten around to it.  My friend Frank sent this to me and he said it is delicious.  I sometimes find myself wanting something sweet and chocolaty but I hate making a cake or cup cakes because there is just so much and either I eat it all or it goes to waste. This is a perfect single serving  cake that will cure your sweet tooth.  Are you ready for this. ..

Cake in a Coffee Mug!

1 large coffee mug

4 tablespoons plain flour

4 tablespoons sugar

2 tablespoons baking cocoa

1/4 teaspoon baking powder

1 egg

3 tablespoons milk

3 tablespoons oil

3 tablespoons chocolate chips (optional)

Small splash of  vanilla (1/4 tsp)

Add dry ingredients to bowl & mix well.

Add wet ingredients & mix thoroughly.

Here is where you add the choc chips if you want.

Now pour batter into your mug!

Set mug in the microwave & cook for 2½ to 3 min at 1,000 watts.

Cake will rise over the top of the mug, but don’t be alarmed!

I have read that 2½ minutes works best. It depends upon your microwave.

Watch carefully to not over do it!  It is very easy to over cook your cake.

Now get you a glass of milk and enjoy!

I am so happy that this was easy. This would be a great  project if you have kids. Or if you are like me and you do not like to share your chocolate cake, it is perfect for a rainy day treat.

Try it out and let me know how you like it.

Until Then,


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