Apple Crisp


I love this Apple Fruit Crisp because, it is delicious and quick, like most of my recipes!  I typically don’t make many sweets.  Mainly because once you start looking at the recipe, there are so many items and steps.  I myself don’t have the patience for all of it.  This is so good and so quick, it doesn’t get much easier than this!


2 cans of sliced apple pie filling
2 cans of cherry pie filling


1 box of yellow cake mix


2 sticks of butter or margarine
A sprinkle of cinnamon
Preheat oven to 350 degrees, while preparing your dessert.   In this picture I used a glass pie dish with 1/2 of the recipe.  You can use two pie dishes for the full recipe or to use just one dish, you can use a 13X9 glass casserole dish.  Fill the bottom of the greased dish with the pie filling of your choice.  Top the pie filling with dry cake mix, make sure there is an even layer of mix over the filling, set aside while you melt your butter.  In a microwave or stove top, melt 2 sticks of butter.  After butter is melted, use a spoon and drizzle butter over the dry cake mix.  I like to sprinkle a little cinnamon on top.
Bake in oven for 45 minutes or until bubbly and crisp!


Let cool and enjoy!!


Sweet and Savory Potato Salad



This is a great recipe that is fresh and unique!  Great for barbeques! 

Prep Time: 20 minutes

Chill Time: 2 hours (or overnight if possible)

1 bag russet potatoes, 5 lbs.

1/4 cup pimentos

3/4 cup sweet relish

1/4 cup jalapenos – I like to use pickled and sliced, so the jalapeno have the same consistency as the relish and pimentos

1 cup diced celery

2 TBS parsley, finely chopped

2 tsp dried dill
1 tsp of salt

2 boiled eggs – yolks set aside for the sauce

1 cup mayonnaise

2 TBS yellow mustard
A dash of cayenne pepper if desired
Peel and dice potatoes into 1/2 to 1 inch squares.  Put potatoes in water and allow to boil for approximately 10 to 15 minutes.  I prefer to cook the potatoes so they are just a little tender, not extra soft.  This way when you are mixing all of your ingredients, the potatoes will mostly stay intact and the salad won’t be as mushy.  Let potatoes cool while eggs are boiling.

Combine all ingredients except the eggs, mayonnaise, and mustard.  Set aside to let the spices and vegetables sit.
Boil eggs for 10-15 minutes.  Scoop out yolk and set aside in medium mixing bowl. Dice the egg whites and put in potato salad.  
Combine mayo, mustard, and cooked egg yolks and mix with hand mixer or you may use a blender.  Add this mixture to your potato salad and combine thoroughly.
This recipe is a larger family portion makes about 8 cups

Chicken Pot Pie Casserole


Looking for a great tasting family meal!  Try this casserole with all of its creamy deliciousness!!

Prep Time: 10 minutes

Cook Time: 45 minutes

2 cups of diced cooked chicken or turkey, our chicken was Cajun flavored and added some spice to the dish.

1 block of softened cream cheese

2 cans of cream of chicken soup

1 bag of frozen mixed veggies

1 can of crescent rolls

A dash of cayenne pepper on top of casserole (optional-before you add crescent rolls)

Salt and Pepper to taste

Preheat oven to 375 degrees.  In a 9×13, combine diced chickens, cream cheese, veggies, and cream of chicken soup. Sprinkle the top of ingredients with salt, pepper and cayenne pepper, if desired.  On top of the casserole, evenly place crescent roll triangles.  Bake uncovered for 45 minutes or until crescents are golden brown.

  Enjoy with salad!

Breakfast Potatoes


Potato pic

This is a super easy addition to your breakfast and much more delicious than any ready-made hash brown you will find at the store!

Prep Time: 5 minutes

Cook Time: 30 minutes

2 or 3 medium sized potatoes

Oil for frying

Salt & pepper to taste

I like to use a small frying pan because the heat distributes more evenly to each potato slice.  Fill the small pan about half way with oil.  Any more than that and you might spill or splash out of the pan while turning the potatoes.

Set pan on stove, but don’t turn on, yet!

Peel your potatoes to remove the skin, and dice into small 1/2 inch cubes.  I do this by cutting the potato in half, cut those halves in half, and then begin cubing.

Now you can heat your oil on medium.  Once the oil is hot, add potatoes, making sure they are evenly distributed throughout.  Do not stir the potatoes until you see them brown a little on the bottom.  If you mess with the potatoes too much before they start to brown, you are going have an oily, mushy mess!  After they start to brown, turn potatoes occasionally until golden brown.

Enjoy with your favorite breakfast meal!

Crock Pot Mac n Cheese


My family loves Mac n Cheese! I love this recipe because it is easy and stress free when you are trying to make a large meal for the family!

1 lb. of Velvetta Queso, cubed

1 16 oz bag of elbow macaroni

2 cups of half and half

¼ cup of flour

1 tsp of cayenne pepper

1 tsp of black pepper

1 tsp of salt

Combine all ingredients EXCEPT macaroni, into the crock pot.  Cook on high for 45 minutes, stirring occasionally.  After 45 minutes, bring water to a boil in a large pot.  Add the bag of macaroni, I also like to add a little bit of oil to the water to keep the noodles from sticking.  Cook macaroni on high for about 10 minutes.  Drain noodles and combine with sauce in crock pot.  Continue cooking on high for another 45 minutes, stirring occasionally.

Enjoy with your favorite meal!

Jalapeno Corn Casserole


This casserole has been a favorite in my family and always a necessity when we have barbeques!  If you are looking to spice up dinner, this is the recipe for you!  Double the recipe and make it a dish to bring to a potluck or gathering!

tex mex casserole

Jalapeno Corn Casserole

Prep Time: 5 minutes

Bake Time: 45 minutes

3 cans sweet kernel corn, 10.5oz.

1 block cream cheese

3/4 cups sour cream (6 oz. tub)

1/3 cup diced jalapenos (I buy the jar that is pre-diced)

1 cup shredded cheddar cheese

Preheat oven to 350 degrees. Use an 8 x 8 casserole dish, or a 9 x 13 dish if you are doubling the recipe. Put the block of cream cheese in the dish with the corn, sour cream, and jalapenos and place in heated oven.  Check the dish after 10 minutes; if cream cheese is soft enough to mix with the other ingredients, stir all ingredients to mix thoroughly.  Continue baking for about 30 to 35 more minutes.  Once the dish begins to bubble, sprinkle cheddar cheese on top.  Bake for an additional 10 minutes or until bubbly.

Enjoy with your favorite meal!

Twice Baked Potatoes



Perfect with steak!

Prep Time: 30 minutes

Cook Time: 1 1/2 hours

4 large baking potatoes

oil for coating potatoes

1/2 cup of cheddar cheese

1/2 cup of sour cream

1/2 cup of margarine

5 crumbled pieces of bacon

Preheat oven to 375 degrees.  Wash potatoes and poke a couple of holes in each side of the potato to ensure ventilation while baking.  Coat your potatoes with oil for crispiness.  Place potatoes onto a cooking sheet and place in the oven for 1 hour.

After 1 hour, remove potatoes from the oven.  Use a rubber oven mitt to hold hot potatoes, or let them cool for about 15 minutes before starting.

Use a sharp knife to slice the potato in half, lengthwise.  Take a spoon to start spooning potato out of the skin or shell and place potato into a medium size mixing bowl.  In the end you should have potato skins on the cookie sheet and potato in the mixing bowl.

Combine potato with margarine, sour cream, cheese and bacon crumbles with an electric mixer. on low speed.  Once blended, scoop potato mix back into the potato skins.  Fill all potato skins and top with a little bit of shredded cheese on top.  Bake for 30 minutes.


Fresh and Delicious Guacamole



Fresh and oh-so-delicious!

Prep Time: 10 minutes

Chill Time: 2 hours
2 large Hass Avocados or 4 small Avocados 

1 diced tomato (without seeds and pulp) 

1/4 cup of diced onions

1 diced jalapeño pepper

1/4 cup of chopped cilantro 

Salt to taste, approximately 1/2 teaspoon 

Slice avocados in half, removing avocado and pit. Set pits aside.  Place avocados in a bowl and mash with a fork or masher to desired consistency.  Combine other ingredients into the guacamole.  Salt to taste. 

Because of the flavors from the vegetables you are combining, this recipe is tasty with or without salt.  To prevent the guacamole from browning, place pits inside the bowl with the guacamole and/or squeeze lime juice over the mixture. Chill for 2 hours.

Makes about 2 cups

Serve with tortilla chips and enjoy!

Tex Mex Taco Meat


This recipe is fresh and flavorful!  It’s time to spice up taco night!  Or use this taco meat to spice up one of your favorite dishes!

Prep & Cook Time: 30 minutes

2 lbs. of ground beef

1 can of rotel

1 4oz. can of diced green chiles

1 TBS. of garlic powder

1 TBS. of chili powder

Salt and pepper to taste

Brown your ground beef in a skillet. 

While the beef is cooking drain the can of rotel and green chiles. 

Once the meat is done, drain the oil from the skillet. Add the rotel, green chiles, and spices to the meat. Let simmer until the juices from the rotel and chiles have evaporated.


Pancake Battered Onion Rings


2 cups of pancake batter mix
1/4 cup of cornmeal
2 cups of milk
2 eggs
1 tsp of salt if desired, but not necessary
2 large onions
Oil for frying
Slice onions, mix pancake batter mix, milk and eggs until smooth.  Heat oil in a pan or fryer.  I used a pan, but a fryer would work also.  In order to keep away from irregular shapes, I occasionally removed drops from the batter that ended up in the pan.  Dip onion rings into batter and place into the pan.  I also started by placing the onions right side down.  Cook on each side until golden brown.
As a side, 2 onions fed 4 adults and 2 children.