1 C. Yellow Corn Meal
1/3 C. Flour
1 1/2 tsp. Baking Powder
1 Tbsp. Sugar
1/2 tsp. Salt
1/2 tsp. Baking Soda
2 Tbsp. Vegetable Oil
3/4 C. Buttermilk
1  Egg

Mix all together in mixing bowl until smooth. Pour into greased 8″ x 8″ baking pan and bake at 375 degrees for 20 – 25 minutes until done.
Remove from oven and let cool completely. When cool crumble corn bread and place 3 cups of corn bread crumbs in mixing bowl.
Add 1/2 cup melted butter to crumbs and mix well, set aside.

Chicken Filling

2 1/2 C. Cooked Chicken Breasted ( cut into bite size pieces)
1/4 C. Yellow Onion (chopped)
1/2 C. Celery ( sliced thin)
1 tsp. Salt
1/4 tsp. Fresh Ground Pepper
1 Can Cream of Chicken Soup
1 3/4 C. Chicken Broth
2 Tbsp. Butter



In sauce pan on medium low heat place butter and saute onions, and celery until transparent, stirring occasionally. Add chicken broth, cream of chicken soup, salt, and pepper. Stir until well blended and soup is dissolved completely. Add chicken, stir and blend until mixture reaches a low simmer. Cook for 5 minutes, remove from heat. Place chicken mixture in buttered casserole dish 2 1/2 quart, or individual casserole dishes ( about four ). Spoon cornbread crumb topping on top of chicken mixture, do not stir in chicken filling and place baking dish in preheated oven at 350 degrees for 35 – 40 minutes. The crumbs will turn a golden yellow.
A side order of green beans or  garden salad makes for a hearty meal.


Buon appetito always!

For a truly different chocolate cake, think outside of the normal cake box and inside the slow cooker. This easy dessert comes out warm, moist, fudgy and wonderful….
  • 1/2 cup cola
  • 1/2 cup dried tart cherries
  • 1-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 ounces semisweet chocolate, chopped OR Chocolate Chips
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup chocolate milk
  • 1/2 cup butter, melted
  • 2 teaspoons vanilla extract


  • 1-1/4 cups cola
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 2 ounces semisweet chocolate, chopped OR Chocolate chips
  • 1/4 cup dark rum


  • In a small saucepan, bring cola and dried cherries to a boil. Remove
  • from the heat; let stand for 30 minutes.
  • In a large bowl, combine the flour, sugar, chocolate, baking powder
  • and salt. Combine the chocolate milk, butter and vanilla; stir into
  • dry ingredients just until moistened. Fold in cherry mixture. Pour
  • into a 3-qt. slow cooker coated with cooking spray.
  • For topping, in a small saucepan, combine the cola, sugar and brown
  • sugar. Cook and stir until sugar is dissolved. Remove from the heat;
  • stir in chocolate and rum until smooth. Pour over cherry mixture; do
  • not stir.
  • Cover and cook on high for 2 to 2-1/2 hours or until set. Turn off
  • heat; let stand, covered, for 30 minutes. Serve warm with ice cream
  • and maraschino cherries if desired.

Buon appetito always!


Mushroom lovers, here’s one for you! Serve this simple and comforting entrée to pick up your spirits on a busy weeknight. For color, add a green vegetable such as steamed green beans or broccoli florets, or a ceasar salad~ And some crusty garlic bread~ YUMMMMMMM ~OOOO


12 ounces spaghetti
3 eggs, lightly beaten
2 tablespoons water
Pepper~ To Taste
Salt~ To taste
2 tablespoons olive oil, divided
3 cups sliced mushrooms
½ cup coarsely chopped onion
2 cloves garlic, minced
¼ cup freshly grated Parmesan cheese
2 tablespoons finely chopped fresh flat-leaf parsley


Bring a large pot of salted water to a boil over high heat; add the spaghetti. When the water returns to a boil, stir occasionally to separate the spaghetti. Reduce the heat to medium-high and cook until al dente, about 8 to 10 minutes, or according to package instructions.


While the noodles are cooking, whisk together the eggs, water, pepper, and salt; set aside. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, and garlic. Cook, stirring occasionally, until tender, about 5 minutes. Add the egg mixture; cook, stirring constantly, until the eggs are set, about 2 minutes. Remove from the heat; cover to keep warm.


When the spaghetti is done, drain well. Return to the pot and toss with the remaining 1 tablespoon of oil. Add the egg mixture, Parmesan cheese, and parsley; toss. Taste and adjust the seasoning.



Buon appetito always!

Toasted cheese sandwiches are a time-honored tradition in Italy, where they are toasted using a hinged grill that lightly browns both sides of the sandwich at the same time.

You can achieve the same appearance at home by using a stovetop grill pan. Try creating some other variations, such as substituting thin fresh tomato slices or the red bell pepper strips and substituting Swiss or Brie cheese for the Havarti.



For the bread:

4 slices of white sandwich bread, crusts removed

Butter, as desired

Dash of minced fresh or dried herbs (such as basil, thyme or dill)

Dash of freshly ground pepper

For the sandwich filling

4 1/8 inch-thick slices of Havarti or other mild-flavored cheese

1/2 jarred roasted red bell pepper, cut into 1/2 inch-wide strips


To prepare the bread, lightly spread 1 side of each bread slice with butter. Sprinkle lightly with the herb of your choice.

To assemble each sandwich, top the butter on 1 slice of bread with 2 slices of cheese and half of the bell pepper strips. Close the sandwich, buttered side down.

To toast the sandwiches, heat a nonstick stovetop grill pan (see Tip) over high heat. (If the pan does not have a nonstick surface, lightly coat it with olive oil.) Reduce the heat to medium-high; place the sandwiches on the grill and toast, pressing down occasionally with a spatula, for about 1 1/2 minutes per side, or until the cheese is melted and the bread is lightly browned with visible grill marks.



Buon appetito always!

I am such a slacker! Sorry for no recipes in over a month! I really need to post one a day!!! Will do my very best!!!

For those of you in the Houston area, there was a cafeteria named Furr’s, that served this amazing pie called Pineapple Millionaire Pie. Give this a try~ I am sure you’ll be glad you did. For all others, if you love pineapple you won’t be disappointed with this!!



    • 2 cups sifted powdered sugar
    • 1/4 lb  lb butter, softened ~ Use BUTTER~ NOT margarine!!!
    • 2 large eggs
    • 1/8 teaspoon salt
    • 1/2 teaspoon vanilla extract
    • 2 (9 inch) pie crusts, baked
    • 1 cup heavy cream
    • 1/2 cup sifted powdered sugar
    • 1 cup canned crushed pineapple, well drained
    • 1/2 cup chopped pecans


  1. Cream 2 cups powdered sugar and butter with electric mixer until fluffy.
  2. Add eggs, salt and vanilla.
  3. Beat until light and fluffy.
  4. Spread mixture evenly into baked pie crusts.
  5. Chill.
  6. Whip cream until stiff.
  7. Blend in powdered sugar; fold in pineapple and pecans.
  8. Spread mixture on top of filling and chill thoroughly.
Make sure that you cream your butter with the powdered sugar before adding the other ingredients, to insure that you have a thick, creamy filling. You can also cheat if you don’t have a lot of time by spreading your pineapple directly onto the filling after it has chilled, and then use Cool Whip to top it off.  Just make sure that your pineapple is strained and patted dry, no matter which version you decide to go with.


Buon appetito always!


This is a Quick and Easy recipe. Great for Superbowl Sunday or ANY day!!!   Mangia!!!!!

  • 1 tube (11 ounces) refrigerated breadsticks
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon Italian seasoning
  • 1 cup your favorite pizza sauce
  • 1/4 cup shredded mozzarella cheese


  • Unroll breadstick dough; cut each piece in half widthwise and
  • separate. In a large resealable plastic bag, combine Parmesan cheese
  • and Italian seasoning. Add dough pieces, a few at a time, and shake
  • to coat.
  • Place on an ungreased baking sheet. Bake at 375° for 10-13
  • minutes or until golden brown.
  • Meanwhile, place pizza sauce in a microwave-safe bowl. Cover;
  • microwave on high for 1-2 minutes or until bubbly. Sprinkle with
  • mozzarella cheese. Microwave 1 minute longer or until cheese is
  • melted. Serve with breadsticks.


Buon appetito always!

“This tangy, creamy dip tastes just like buffalo chicken wings. It’s best served hot with crackers , celery sticks, or Tostidos. 
3 Chicken Breasts, Cooked, and either shreded or cut into chunks~ YOUR preference!
2 (8 ounce) packages cream cheese,
1 cup Ranch dressing
3/4 cup pepper sauce
1 1/2 cups shredded Cheddar cheese
1 bunch celery, cleaned and cut into 4
inch pieces
1 (8 ounce) box chicken-flavored
1 Bag Tostitos
Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks, chicken crackers, or Tostitos. 
NOTE: I have also made this way: Mixed all ingredients and baked it in a uncovered casserole dish for 20 minutes at 350 degrees. Then I converted it to a crock pot to keep it warm.

Buon appetito always!


Wow~ The holidays got REALLY busy for us! The  ”QUEEN BEE” was busy with trying new recipes. I will do my best to post more recipes on a regular basis! Following is a recipe for the Big Game Day Tomorrow!

Also follow us at www.qbdesserts.com

We are in the process of selling at local Farmer’s Markets and other venue’s. Stay Tuned!!! 

Thanks for reading!

Happy New Year~ New recipes coming SOON!