Archive for » November, 2009 «

I found this recipe in a magazine a few years ago. It has a refreshing taste, and GREAT for the holidays. It will be a hit~ Not your same ole same ole fudge! 🙂


3 Cups Whice Chocolate Chips

1 (14 oz.) Can sweetened condensed Milk

2 Tablespoons Key Lime Juice

2 teaspoons Lime Zest

1 Cup Chopped Macadamia Nuts ( Toasted if prefered)


Line a 8 X 8 pan with foil and butter the foil.

In a medium saucepan over LOW heat, combine morsels and sweetened condensed milk: Stir constantly until melted and smooth.

Remove from heat, and stir in juice and zest.

Stir in nuts. and pour this into the prepared pan and refrigerate until set. Lift from pan, using edges of foil, and peel foil off fudge and cut into small pieces. This can be frozen for 2 months, and keeps for 1 week at room temperature…Mine has never lasted a week!! 🙂


ENJOY~~ Mangia!

Here is a GREAT recipe for not your normal Mac & Cheese. I made it last year for Thanksgiving, and everyone LOVED it. The combination of the different cheeses compliment each other! It is a quick throw together.


4 Cups Dry Elbow Macaroni

2 Cups Milk

1 lb. Velvetta, cut into cubes

2 Cups Shredded Montery Jack Cheese

2 Cups Shredded Cheddar Cheese (I use Sharp)

1  Stick unsalted butter, cut into pieces

1 tsp. Garlic Salt

1 tsp. Lawry’s Seasoning

Pepper & Salt to taste


Preheat oven to 350. Cook pasta according to directions and drain. Place in a large mixing bowl.

Heat milk in large saucepan, add butter, and cheeses. Stir until melted. Add seasonings.

Pour over pasta and stir to mix. Pour mixture into prepared rectangular baking dish.

Sprinkle with additional shredded cheese. Bake 30 minutes or until bubbling and lightly brown… 😉


This cake is AMAZING.  I LOVE chocolate, BUT this cake runs a real close race to being my favorite.

What You Need!

1 pkg. (2-layer size) yellow cake mix
1 can  (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup  oil
4 eggs
1-1/2 tsp.  pumpkin pie spice, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup  powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup  caramel ice cream topping
1/4 cup chopped  Pecans ~ IF you want them.

Make It!

HEAT oven to 350°F.

BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.

BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.

BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers~ IF there is any leftovers. 🙂



Give me a bowl of this, and I could care less about Turkey and all the other fixins. This a GREAT and again, EASY!! 😉


What You Need!

2 cans (30 oz. each) sweet potatoes, mashed
Pinch of Salt
3/4 Cup Sugar
2 beaten eggs
1 tsp. Vanilla
1 tsp. ground cinnamon
1 tsp.  ground ginger
1/4 tsp. ground nutmeg
1/2 Cup Milk
1 Stick Butter~ Melted

Make It!

HEAT oven to 350°F.  Mix all the above and put into a 9 X 13 greased pan. Bake for 35 Minutes.


 1/4 Cup stick  butter, cut into small pieces

1/2 Cup Flour

1/2  Cup Brown Sugar

1/2 Cup Pecans~ IF YOU WANT~ I did NOT use~

Cut Butter into flour.  Add sugar and Nuts( OPTIONAL).

Sprinkle on top and bake another 10 minutes.

I have made 2 ways…with the topping recipe, and then with mini marshmellows on top and bake that on the last 10 minutes~ BOTH VERY GOOD!  I have also added chopped apple to this, and it is VERY good!

This is GOOD even cold!



It doesn’t get any easier than this!  Make some cornbread to go along with it, and you got dinner!


  • 1 pound ground beef ~ OR turkey or chicken~ YOU CHOOSE! 🙂
  • 1 small onion, chopped
  • 1 can (19 ounces) ready-to-serve minestrone soup
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1 can (11 ounces) whole kernel corn, drained
  • 1 can (4 ounces) chopped green chilies
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder


  • In a large skillet, cook beef and onion over medium heat until meat
  • is no longer pink; drain. Transfer to a 3-qt. slow cooker. Stir in
  • the remaining ingredients. Cover and cook on low for 4-6 hours or
  • until heated through.

I told ya it was easy! Make some cornbread, and I PREFER Jiffy Mix…and I do add sugar to my batter, cause we like it sweet.  This makes a quick and easy dinner.


~ This is a quick and very savory dish! You can always use ground turkey or chicken~ Whatever you like! Make it easy!



1 box (15 oz) refrigerated pie crusts, softened as directed on box 
1 lb  ground beef
1 medium onion, chopped (1/2 cup)
1 teaspoon garlic salt
teaspoon pepper
3 tablespoons cornstarch
3 cups frozen southern-style diced hash brown potatoes (from 32-oz bag), thawed
   (1 1/2 cups) frozen pea/carrott mixture
1 jar (12 oz) beef gravy

1. Heat oven to 450°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate. In 12-inch skillet, cook beef, onion, garlic salt and pepper over medium-high heat, stirring occasionally, until beef is thoroughly cooked; drain.
2. Stir cornstarch into beef mixture until mixed. Stir in potatoes, carrots and gravy. Cook 5 to 6 minutes over medium-high heat, stirring constantly, until hot. Spoon into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust; cover edge of crust with foil. 
  Bake 35 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.If you don’t like peas  and or carrotts~ USE what cha like~ it is ALL GOOD!


Well, I am sorry I haven’t posted any new recipes in such a long time! I seriously thought it had only been like 3 weeks…Hummm not the case!


I was so busy gearing up for Chorus Competition…and I must say~ we did VERY well.  SAWEEEEETTTT  Victory!!! We are 11 th place in the entire GLOBE!!!!  Time to kick our heels and get into gear for International Competition 2011 in HOUSTON!!! Heeeeeeeeeee Hawwwwwwwwww !!!



With the holidays knocking on our door~ I PROMISE to get some yummy recipes coming your way!


Stay TUNED! 😉