Wednesday, December 23, 2015

Flancete (Flonsita)

"This recipe is an old family favorite and this year my Mom taught me how to make it.  It's a delicious pastry to make and share with family and friends this holiday season!"

In a large skillet, pour enough vegetable oil to measure about 1 inch deep.  Heat oil to 380 degrees. 

In a large mixing bowl of a stand mixer, cream together:
1 cup butter (2 sticks), softened
1 cup sugar
6 eggs
2 teaspoons vanilla
2 cups cottage cheese

To mixture, add:
7 cups flour, adding a little at a time
2 teaspoons baking powder

Mix until completely combined (Dough will be very thick).  Turn dough out onto a floured surface and knead well to make sure that all ingredients are combined.  On a large counter or table top, roll dough out to about 1/4 inch thickness and cut into 2 inch wide by 4 inch long strips.*  Cut a 1-inch slit down the middle of each strip.  Take one end of the strip, put it through the slit and pull the dough through.  Fry each strip until light golden brown on both sides.  Drain on paper towel.  Allow to cool.  When ready to serve, sprinkle with powdered sugar.  ENJOY! 
*Tip:  If you don't have a large area to roll out the dough, you can divide the dough up and roll it out and cut it a little at a time.    
Makes approximately 8 dozen pieces.  Recipe can be cut in half to make about 4 dozen pieces.

Monday, December 14, 2015

Santa's Shortbread Bites

"No matter what your baking needs are this Christmas, these shortbread bites will help you check off your holiday baking list!"

2-1/4 cups flour
1/4 cup cornstarch
1/2 cup sugar
1 cup (2 sticks) butter, cut into large cubes
1 Tablespoon each of red and green decorating sugar
Preheat oven to 350 degrees.  In a food processor, combine flour, cornstarch and sugar.  Add cubed butter and process until mixture resembles fine sand.  Add red and green decorating sugars and mix until sugars are distributed throughout dough.  Press dough into an 8x8 pan that has been sprayed with non-stick cooking spray.  Run a knife horizontally and vertically through the dough, pushing down about half the thickness of the dough, to create squares.  (Scoring the dough will make it easier to cut the shortbread when it's cool.)  Bake at 350 degrees for 35-40 minutes or until golden brown.  Allow to cool for about 20 minutes and cut through shortbread along scored lines.  ENJOY!

Friday, December 4, 2015

Roasted Red Potatoes

"This recipe is a super-duper simple side dish that would be a delicious addition to any meal!"
6 red potatoes, unpeeled and cut into bite-sized chunks
1-2 Tablespoons of canola oil
desired amount of seasonings (I used a combination of salt, pepper, onion powder, garlic powder and Weber Gourmet Burger seasoning*.)
Ranch dressing, if desired

Preheat oven to 375 degrees.  Spray a cookie sheet with non-stick cooking spray.  Place potato chunks on cookie sheet.  Pour oil over potatoes and sprinkle on seasonings.  Toss until oil and seasonings are well distributed on potatoes.  Bake at 375 degrees for approximately 30 minutes or until potatoes are fork-tender.  Serve with Ranch dressing for dipping.

*TIP:  You can substitute any seasonings for these potatoes.  I have also used Montreal Steak and Garlic and Herb Seasoning instead of the Gourmet Burger.  Use any combination of seasonings to make the recipe your own.

Friday, November 27, 2015

Onion Mustard Pork Loin

"The onion and mustard flavor combination of this pork loin recipe is delicious!  The pork came out so tender and we loved the yummy sauce drizzled over the top of the meat.  This entrée is perfect for any night of the week and would even be a yummy alternative to turkey this holiday season!" 

4 pound boneless pork loin roast
2-3 Tablespoons spicy brown mustard
salt, pepper, onion powder, garlic powder and McCormick GrillMates Brown Sugar Bourbon seasoning
1-(10 3/4 ounce) can condensed French onion soup

Preheat oven to 325 degrees.  In a 9x13 pan that has been sprayed with non-stick cooking spray, place roast.  Slather all sides of roast with mustard.  Sprinkle roast with desired amounts of seasonings.  Pour can of soup around roast.  Cover with foil.  Bake at 325 degrees for 2 hours.  Remove foil and bake an additional 30 minutes.*  Remove from the oven and allow roast to rest for about 20 minutes to allow juices to redistribute.  Slice roast and serve with cooking juices.  ENJOY!

*Cook pork until internal temperature reaches 170 degrees.

Friday, November 20, 2015

Traditional Thanksgiving Dinner

"Here is a collection of my family's favorite Thanksgiving recipes gathered together in one yummy collection.  Whether your family celebrates Thanksgiving with the traditional turkey dinner or not, I hope that you have a DELICIOUS holiday!"  
**Just click on the following links to go to the recipes.

"ENJOY and Happy Thanksgiving!"

Friday, November 13, 2015

Pumpkin Cobbler

"If you are looking for a super easy, super delicious pumpkin dessert for your Thanksgiving dinner this year, THIS IS IT!  Maybe baking that traditional pumpkin pie intimidates you or maybe you just want something different this holiday.  No matter what your reasoning, you're only 5 ingredients away from a scrumptious finish to your holiday meal!"   
1-(30 ounce) can of Libby's Easy Pumpkin Pie Mix*
1-(14 ounce) can Sweetened Condensed Milk
3 eggs
1-(15.25 ounce) package Golden Butter or yellow cake mix
1 stick (1/2 cup) butter
whipped cream, if desired for topping
pumpkin pie spice or cinnamon, if desired for topping
Preheat oven to 350 degrees.  Spray a 9x13 pan with non-stick cooking spray.  Whisk together pumpkin, condensed milk and eggs until well combined.  Pour into pan.  Sprinkle cake mix evenly over pumpkin mixture.  Slice butter into 24 pieces and evenly space on top of cake mix.  Bake at 350 degrees for 45-50 minutes or until topping is golden brown and a knife inserted in the center comes out cleanly.  Allow to cool.  Serve with a dollop of whipped cream and a sprinkling of pumpkin pie spice or cinnamon, if desired.  ENJOY!
*Pumpkin Pie Mix is pumpkin puree that has spices already added.  If you can't find it, you can substitute a 30 ounce can of Pumpkin puree + 2 teaspoons of pumpkin pie spice.

Tuesday, November 3, 2015

Rotini & Cheese

"Don't you just love mac 'n cheese?  It's so comforting and it's easy to make homemade any night of the week.  My version is literally 'a twist' on the original, because I substitute rotini pasta for elbow macaroni.  My Hubby said that this is the best macaroni and cheese that he's ever had.  Hopefully your family will agree!"

1 pound rotini pasta
1/4 cup butter
1/4 cup flour
3 cups milk
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dry mustard
1-(8 ounce) package shredded cheddar cheese
4 ounces (1 cup) shredded Mozzarella cheese
4 ounces (about 6 slices) American cheese
1 sleeve of Ritz crackers, crushed*

Preheat oven to 350 degrees.  Spray a large casserole dish with non-stick cooking spray.  In a large pot, prepare rotini pasta according to package directions.  Drain pasta, return to pot and set aside.  In a saucepan over medium heat, melt butter.  Whisk in flour and cook for 2 minutes.  Add milk and whisk to combine.  Add salt, pepper and dry mustard.  Bring mixture to a boil and stir until thickened, whisking constantly.  Remove from the heat and stir in cheeses until completely melted.  Pour cheese sauce over noodles and stir to combine.  Spoon into casserole dish.  Sprinkle cracker crumbs over the top.  Bake at 350 degrees for 25-30 minutes.  ENJOY!

*TIP:  An easy way to crush the crackers-place in a large zip-lock bag and crush crackers with rolling pin.

Friday, October 16, 2015

GLO-Ball Pumpkins

"These pumpkins are an easy treat to make for your little trick-or-treaters or better yet for your little ones to make themselves.  Just set out all of the ingredients and let the kids make their own BOO-tiful creations!  What a fun addition to any Halloween party or family/classroom activity."

Hostess GLOBalls (I bought a box of 6 Individually wrapped cakes-You will need 2 GLOBalls for each pumpkin)*
Assorted candies (I used candy corn for the faces and green fruit slices for the stems, but you can use a combination of any candy for your decorations)
1 tub of frosting (I used chocolate, but you can use any flavor)

On a plate or platter (I used a small paper plate), spread frosting to create a base for the pumpkin to sit on.  Use frosting to 'glue' the bottoms of two GLOBalls together to form a round pumpkin.  Place pumpkin on top of frosting base on plate.  Use frosting to stick candy onto pumpkins to make jack-o-lantern faces.  Have fun, ENJOY and Happy Halloween!  

*Hostess GLOBalls are coconut and marshmallow covered chocolate cakes with a creamy filling

Friday, October 9, 2015

Game Day Grub

"One of the best parts of Game Day is the FOOD!  Here are some of my favorite recipes that would be perfect for your half-time munching, no matter what team you are cheering for."
*Just click on the links below to go to the recipes.

1.  Chia's Chipotle Chili
2.  Pizza Pasta Salad
3.  Mexi-Ranch Dip
4.  Copycat Specialty Classic Hot Buffalo Chicken (Like Domino's)
5.  Festive Shrimp Cocktail Appetizer
6.  Shrimp Macaroni Salad
7.  Smokehouse Cheese Ball
8.  Feta Chip Dip
9.  Spaghetti Salad

Friday, October 2, 2015

Cheesy Ham & Potato Casserole

"I love casseroles, especially when there's a chill in the air.  This dish is so easy to put together and will warm you up from the inside out!"  

3 cups peeled and sliced red potatoes
2 cups cooked and chopped ham

Cheese Sauce
2 Tablespoons butter
2 Tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard
1-1/4 cups milk
3/4 cup cheese (I used a combination of 2 slices of American cheese and 1/2 cup shredded cheddar cheese.)

In a saucepan, melt butter.  Whisk in flour, salt, pepper and ground mustard.  Cook for 2 minutes.  Whisk in milk and continue to cook until thickened, stirring constantly.  Add cheese and stir until cheese is melted.

To Assemble Casserole:
Preheat oven to 350 degrees.  Grease an 8-inch casserole dish.  Layer ingredients in the following order:  1/2 of potato slices, 1/2 of cheese sauce, all of the chopped ham, remaining potato slices and remaining cheese sauce.  Cover casserole dish with foil and bake at 350 degrees for 35 minutes.  Remove foil and bake for an additional 30 minutes.  ENJOY!  

Friday, September 25, 2015

Meatball Subs

"My husband loves meatball subs and he orders them often at our local sandwich shop so I decided to make them for him at home.  Oh, he loved them by the way!"

2 pounds hamburger
1/2 cup bread crumbs, Italian style
2 eggs, beaten
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon red pepper flakes
1 teaspoon dried parsley flakes or if desired you may use 1 Tablespoon fresh parsley, chopped finely
Mix all ingredients together and form into meatballs that are about 2-inches in diameter.  In a large sauté pan, brown meatballs in about 2 Tablespoons of olive or canola oil on all sides.  Stir in:
1-(28 ounce) can of crushed tomatoes
1-(24 ounce) jar pasta sauce
Let meatballs simmer in sauce for 30 minutes. 
To prepare sandwiches:
Crusty Hoagie or Sub Rolls
Slices of Fresh Mozzarella Cheese
Slice hoagie rolls lengthwise (leaving one edge un-cut so that you can spoon meatballs into hoagie like a pocket).  Spoon meatballs and sauce onto roll and layer on slices of mozzarella cheese.  Place sandwiches on a cookie sheet and bake at 350 degrees for 5-10 minutes or until cheese is melted.  ENJOY!

Friday, September 11, 2015

Caramel Apple Cheesecake Revisited

"When I was looking through recipes and trying to decide what I should make for my sweet Hubby's Birthday this year, I came across my post from three years ago for Caramel Apple Cheesecake.  I knew that it would be a great surprise if I made it for him and I was right, He loved it!  It was so yummy that I decided that I would share the recipe again.  If you need a delicious dessert recipe this Fall, this one is it."    

1 cup graham cracker crumbs (about 9 graham crackers from 14.4 ounce package)
3 Tablespoons sugar
1/2 teaspoon cinnamon
4 Tablespoons butter, melted
1- (21 ounce) can apple pie filling

Combine graham cracker crumbs, sugar, cinnamon and butter. Press onto the bottom of a 9-inch springform pan that has been sprayed with non-stick cooking spray. Bake at 325 degrees for 10 minutes. Remove from the oven.  Spoon a single layer of apple pie filling on top of the crust and spread to within 1-inch of the edge of the pan.  

Turn oven temperature up to 450 degrees.  Prepare cheesecake layer.     

Cheesecake Layer
4- (8 ounce) packages of cream cheese, softened
1 cup sugar
3 Tablespoons flour
4 eggs
1 cup sour cream
1 Tablespoon vanilla

Combine cream cheese, sugar and flour. Mix with an electric mixer on medium speed until well blended. Add eggs, one at a time, mixing well after each one. Blend in sour cream and vanilla. Pour over apple pie filling.

Bake at 450 degrees for 10 minutes. Lower the oven to 250 degrees and continue baking for 1 hour.  Remove from the oven and allow to cool completely on a cooling rack. Refrigerate for at least 4 hours before removing rim of springform pan.

1- (12 ounce) jar caramel ice cream topping (We like to use Hershey's or Smucker's Hot Caramel.)
1- (4 ounce) package or 1 cup chopped pecans, toasted*

When ready to serve, top slices of cheesecake with heated caramel topping and toasted pecans.  

*To see how to toast pecans, please visit my Kitchen Know-hows page:

Visit my MooseCreek CheeseCakes page for more delicious cheesecake recipes.

Friday, September 4, 2015

Pizza Pasta Salad

"This is my Husband's very favorite salad.  I love to make it for him and my family.  It's a delicious salad to serve any time of the year, whether you make it for Summertime barbecues, Back-To-School Sack Lunches or Football Season Tailgating parties!"

1-(19 ounce) package frozen cheese tortellini, prepared
1 medium green pepper, diced
3 medium carrots, diced
3 green onions, sliced
1-(6 ounce) package sliced pepperoni, chopped
1-(6 ounce) can pitted black olives, drained
1-(8 ounce) package Italian-blend shredded cheese
1-(14-1/2 ounce) can diced tomatoes with basil, garlic & oregano (un-drained)
1-(8 ounce) bottle Roasted Red Pepper Italian salad dressing or your favorite Italian dressing
Prepare cheese tortellini according to package directions;  Drain and Rinse with cold water.  In a large bowl, combine green pepper, carrots, green onions, chopped pepperoni, olives, shredded cheese, diced tomatoes and Italian dressing.  Add tortellini and toss to coat.  Refrigerate until ready to serve.  ENJOY! 

Friday, August 28, 2015

Foil-Wrapped Barbecued Chicken

"My hubby learned how to make this chicken by watching his Dad at the grill.  It's an easy way to barbecue chicken and ensures that the center of the chicken gets cooked completely and stays juicy and tender.  What a great trick!" 

Chicken pieces, desired amount
salt, pepper, onion and garlic powder, desired amounts
your favorite barbecue sauce

Tear off a large piece of Heavy-duty aluminum foil.  Place chicken in the center of the foil.  Sprinkle both sides of chicken with seasonings and brush with barbecue sauce.  Fold foil around chicken to make a sealed packet.  Place foil packet onto grill and cook until juices run clear and internal temperature of the chicken reaches 170 degrees.  Remove chicken from foil and place back onto the grill.  Cook chicken on both sides, basting with additional barbecue sauce, until chicken is browned and barbecue sauce is caramelized.  ENJOY!

Friday, August 21, 2015

Fruity Frog Eye Salad

"My Grandma makes frog eye salad for many of our family get-togethers.  I recently made her recipe for the first time for a birthday barbecue and I used fruit-flavored mini marshmallows to add a little bit of color and extra fruitiness.  It turned out so yummy and was a hit at the party!"   
1 cup Acini di Pepe pasta (from 12 ounce package)*
1 Tablespoon vegetable or canola oil
1/8 teaspoon salt
Bring a large pot of water to a boil and add pasta, oil and salt.  Cook for 12 minutes.  Drain and cool.
1 (15 ounce) can mandarin oranges, drained and juice reserved
1 (20 ounce) can crushed pineapple, drained and juice reserved
1 (20 ounce) can pineapple chunks or tidbits, drained and juice reserved
Drain the fruit well, reserving the juice, which will be used in the custard (recipe follows).
2 cups of juice, reserved from fruit in above step
2/3 cup sugar
4 Tablespoons flour
2 eggs
pinch of salt
1 Tablespoon lemon juice
In a saucepan, whisk together fruit juice, sugar, flour, eggs and salt.  Bring to a boil and cook until thickened.  Remove from the heat and stir in lemon juice.  Set aside to cool.
To Assemble Salad:
In a large bowl, combine pasta and fruit.  Add custard and stir until well combined.  REFRIGERATE OVERNIGHT
Right before serving, stir in the following:
1 (8 ounce) container Cool Whip, thawed
3 cups vanilla or fruit-flavored miniature marshmallows
Mix well and serve.  Refrigerate any leftovers.
*TIP:  Acini di Pepe is a very small round pasta that can usually be found on the top shelf on the pasta aisle of your grocery store.    

Friday, August 7, 2015

Cream Cheese Crescent Rolls

"I love when my Mom makes these yummy bars!  The cheesecake filling is so delicious and the cinnamon sugar topping adds just the right sweetness to the crescent roll crust.  I know that your family will love them too!"    

2 cans (8 ounces each) Pillsbury Refrigerated Crescent Dinner Rolls
2 packages (8 ounces each) cream cheese, softened
1 egg yolk
1 cup sugar
1 teaspoon vanilla

Preheat oven to 350 degrees.  In an ungreased 9x13 pan, spread 1 can of crescent rolls, sealing perforations to form bottom crust.  Cream together cream cheese, egg yolk, sugar and vanilla.  Spread mixture over crust.  Lay second can of crescent rolls over the top of cream cheese layer to form top crust.  Sprinkle with Cinnamon-Sugar Topping (recipe follows).

Cinnamon-Sugar Topping  
1/3 cup sugar
1/2 teaspoon cinnamon

Combine cinnamon and sugar and sprinkle over top crust.

Bake at 350 degrees for 20-30 minutes*.  Allow to cool and refrigerate.  Cut into squares and serve.  Refrigerate any leftovers.

*TIP:  My Mom recommends that you begin checking the bars after 20 minutes of baking to ensure that they don't get too browned.        

Friday, July 17, 2015

Shrimp Macaroni Salad

"I made this salad  for our 4th of July barbecue and it was so delicious!  It is a perfect salad to serve alongside ribs, burgers or anything else your cooking up this Summer."

1-(16 ounce) package of elbow macaroni; cooked according to package directions, drained and rinsed in cold water
1-1/2 pounds of shrimp; cooked, peeled and de-veined
1/2 cup minced celery (use the inner stalks and leaves which are more tender and flavorful)
1/3 cup chopped fresh parsley
1/2 cup chopped scallions
1/4 cup minced shallot
1-(4 ounce) jar pimentos, un-drained
1/2 cup chopped bread and butter pickles
1-1/2 cups mayonnaise
1/2 cup sour cream
2 Tablespoons pickle juice (from bread and butter pickles)
1 Tablespoon Worcestershire sauce
1 Tablespoon red wine vinegar
1 teaspoon seasoned salt (like Lawry's)
1/4 teaspoon cayenne pepper
1/8 teaspoon black pepper

In a large serving bowl, stir all ingredients until completely combined.  Refrigerate for 2 hours before serving.  ENJOY!   

Friday, July 10, 2015

Creamy, Cheesy, Beefy Enchiladas

"The name of these enchiladas says it all.  They are CREAMY, CHEESY, BEEFY and delicious any night of the week."
Meat Mixture
2 pounds lean ground beef
garlic powder, salt, pepper, crushed red pepper and chili powder, to taste
1 green pepper, diced
1 medium yellow onion, diced
2 garlic cloves, minced
1/2 cup of tomato sauce (or 1/2 of an 8 ounce can)
1 packet of taco seasoning
2 Tbsp. salsa or picante sauce

Break ground beef up in a non-stick saute pan with a spatula or wooden spoon.  Sprinkle with seasonings.  Add green pepper, onion and garlic.  Saute until ground beef is browned and green pepper, onions and garlic are tender.  Add tomato sauce, taco seasoning and salsa.  Simmer on medium heat for about 30 minutes.  While simmering, prepare Creamy Enchilada Sauce (recipe follows).

Creamy Enchilada Sauce
10 ounce can of red enchilada sauce
10 ounce can of green enchilada sauce
1/2 cup sour cream

Whisk together enchilada sauces and sour cream.  Set aside.

To prepare enchiladas:
10 count package of corn tortillas
8 ounce package shredded cheddar cheese, divided
3 green onions, sliced

Preheat oven to 350 degrees.  Spray a 9x13 casserole dish with non-stick cooking spray.  Spoon about 1 cup of Creamy Enchilada Sauce on the bottom of casserole dish.  Open package of corn tortillas and place on a dampened paper towel in the microwave and heat for 45 seconds to soften tortillas to make them easier to roll.  Spoon desired amount of meat mixture down the center of each tortilla, sprinkle with cheese and fold tortilla around meat and cheese.  Place enchilada fold-side down on top of sauce in casserole dish.  Repeat with remaining tortillas.  Sprinkle any remaining meat mixture over the top of the enchiladas.  Pour remaining Creamy Enchilada Sauce over the top and sprinkle with remaining shredded cheese and sliced green onions.  Bake at 350 degrees for 30 minutes or until bubbly.  ENJOY!

Friday, July 3, 2015

Independence Day Wishes from Kandy's Kitchen Kreations

"Celebrate Independence Day with these delicious Mocha Cupcakes .  They are perfect for your 4th of July barbecues, potlucks and picnics."

Friday, June 26, 2015

Cheesy Garlic Bread

"What can make Spaghetti & Meatballs even better, THIS can!  Garlicky and cheesy, this bread is the perfect addition to any meal!"
2 hoagie or other crusty deli rolls, split in half lengthwise
1/4 cup butter, softened
1/2 teaspoon dried parsley
2-3 cloves garlic, minced
1 cup shredded mozzarella cheese
Preheat oven to 375 degrees.  Place bread cut sides up on cookie sheet.  Mix together butter, parsley and garlic.  On each piece of bread, spread about 1 Tablespoon of butter mixture and sprinkle 1/4 cup of cheese.  Bake at 375 degrees for 8-10 minutes or until golden brown and bubbly. 
Serve and ENJOY!

Friday, June 19, 2015

Cream Cheese Whipped Potatoes

"I love potatoes in any form, but my favorite way is whipped or mashed.  I have made them many different ways, but the combination of cream cheese, butter and cream in this recipe makes the creamiest, most delicious whipped potatoes EVER!!!"
4 large Russet potatoes, cut into large chunks
Place potato chunks in a large pot and cover with cold water.  Heat to boiling over medium-high heat and boil potatoes for 20-30 minutes or until fork tender.  Drain well and place potatoes into a large mixing bowl.  Add the following:
1/4 cup butter, cut into cubes
4 ounces of cream cheese, cut into cubes
1/3 cup heavy cream
salt and pepper, to taste
Using an electric mixer, blend together until potatoes are smooth or are blended to desired consistency.  Serve as a side dish and ENJOY! 

Friday, June 12, 2015

Slow Cooker Cubed Steaks with Onion Gravy

"I love these cubed steaks.  They are so tender and the onion gravy is so, so delicious.  One of the best parts of this recipe is that the slow cooker does all of the work for you!"
"I love to serve these cubed steaks over sliced bread, with a side of mashed potatoes and slathered in the onion gravy."

4 beef cubed steaks
1/2 of a large onion, diced
1-(10-3/4 ounce) can cream of mushroom soup
1 envelope dry onion soup mix (from 2 envelope package)
1/2 cup beef stock or broth
Spray slow cooker with non-stick cooking spray.  Place cubed steaks in slow cooker.  Sprinkle diced onion over steaks.  Stir together soup, dry soup mix and beef stock or broth and pour over onions and steak.  Cook on low for 6 hours.  Serve with mashed potatoes, if desired.  ENJOY!

Friday, June 5, 2015

Glazed Strawberry Bread

"I took my Mom's strawberry bread recipe and added a delicious strawberry glaze to make it even more scrumptious.  This bread makes a delicious breakfast, dessert or snack and takes advantage of the sweetest part of Summer-Strawberries!"  
1/4 cup brown sugar
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 Tablespoon cinnamon
2 cups sugar
4 eggs, beaten
1/4 cup oil (vegetable, canola)
2 cups strawberries, mashed
1 cup chopped pecans or walnuts, if desired
Preheat oven to 350 degrees.  Grease and flour two loaf pans or spray with non-stick cooking spray + flour.  Mix together all ingredients and divide batter evenly into loaf pans.  Bake at 350 degrees for 50 minutes.  Remove from the oven and allow to cool in pans for about 10 minutes.  Remove from pans and allow to continue cooling on cooling racks until completely cooled.  Drizzle with Strawberry Glaze (recipe follows).
Strawberry Glaze
1/2 cup strawberry jam
2 Tablespoons butter
1 cup powdered sugar
In a saucepan, melt together jam and butter.  Remove from the heat and whisk in powdered sugar until smooth.  Set aside.  Drizzle on completely cooled loaves of bread.  ENJOY!

Friday, May 29, 2015

Chocolate & Peanut Butter Bars

"Bars with peanut butter chips, Hershey's chocolate bars and Reese's mini peanut butter cups-Does it get any better than this?"
 "Oh My, this picture says it all doesn't it?" 
1 cup brown sugar
2/3 cup softened butter
1/4 cup milk
1 teaspoon vanilla
2 cups flour
10 ounce bag of Reese's peanut butter chips, divided
4.4 ounce Hershey's chocolate candy bar, broken into pieces
Reese's peanut butter cup minis, for garnish (from 8 ounce bag)
Preheat oven to 350 degrees.  With an electric mixer, combine brown sugar, butter, milk, vanilla and flour.  (The mixture will be like a thick cookie dough.)  Stir in 1/2 of the bag of peanut butter chips.  Using fingers, press dough into a non-stick 9x13 pan.  Bake at 350 degrees for 28-30 minutes.  Remove from the oven and evenly place pieces of Hershey's chocolate bar on top.  Allow to sit for about 5 minutes to allow chocolate to melt.  Using a knife, spread chocolate out to edges of bars.  Allow to cool for about 30 minutes and then sprinkle remaining peanut butter chips over the top.  Cut into squares and serve with mini Reese's cups on top for garnish.  
TIP:  I love these bars slightly warm so I heated the leftover cooled bars in the microwave for about 10 seconds before serving.    

Friday, May 22, 2015

Mexi-Ranch Dip

"The Summer barbecue and party season is on it's way.  There will be Graduation parties, Memorial Day barbecues, Birthday bashes and 4th of July potlucks to attend.  This dip is layers and layers of YUMMINESS and will be a perfect addition to any event menu."
16 ounce can of refried beans
8 ounce container of sour cream
1 ounce packet of Hidden Valley Ranch salad dressing mix
1 Tablespoon Taco Seasoning mix (from packet of mix)
1 cup of prepared Guacamole
15 ounce can of black beans, drained and rinsed
8 ounce package of shredded cheddar cheese
4 ounce can of diced green chilies, drained
2 Roma tomatoes, diced
3 green onions, sliced
4 ounce can of sliced black olives, drained
pickled jalapeno slices, desired amount
Tortilla chips

In a 10 inch platter or pie plate, spread refried beans.  Stir together sour cream, Ranch salad dressing mix and Taco seasoning mix.  Spread over refried beans.  Layer the remaining ingredients in order listed.  Serve with tortilla chips. 

Friday, May 15, 2015

Chocolate Pudding Cups

"I have always loved chocolate pudding, but I've never made it from scratch.  So I decided to turn my Grandma's Cream Filling recipe into a delicious chocolate dessert.  It is yummy served in cups with a dollop of whipped cream and would be perfect poured into a pre-baked pie crust for a delicious chocolate cream pie."
2 cups milk
3/4 cup sugar
1 Tablespoon cornstarch
3 Tablespoons flour
1/4 teaspoon salt
3 egg yolks, beaten
2 Tablespoons butter
1 teaspoon vanilla extract
3 ounces Bittersweet Chocolate, chopped (from a 4 ounce bar)
whipped cream, if desired
Spray the bottom of a medium saucepan with non-stick cooking spray (to ensure that pudding won't stick to pan) and pour in milk.  Scald milk (heat milk just to the point before it's going to boil-about 180 degrees).  In a bowl, mix together sugar, cornstarch, flour and salt.  Add to heated milk and cook on low until thickened, stirring occasionally for 10-15 minutes.  Remove from the heat and stir in egg yolks, 1 Tablespoon at a time, stirring constantly.  Return pan to the heat and add butter.  Cook and stir until butter is completely melted (2-3 minutes).  Remove from the heat and add vanilla and chopped chocolate.  Stir until chocolate is completely melted.  Divide pudding into 4 cups (1/2 cup each), cover with plastic wrap and refrigerate.  When ready to serve, add a dollop of whipped cream on top.  ENJOY! 

Friday, May 8, 2015

Cherry Whip

"This Salad is so delicious and it's honestly one of the easiest recipes I've ever made.  This would be a perfect addition to your Mother's Day brunch!"

1 (21 ounce) can of cherry pie filling
1 (20 ounce) can of crushed pineapple, drained
1 (14 ounce) can of Eagle brand sweetened condensed milk
1 (9 ounce) container of Cool Whip non-dairy whipped topping, thawed
3/4 cup chopped walnuts

Mix together all ingredients and chill until ready to serve.

*Hint:  I reserved about 1 Tablespoon of cherry pie filling and a few walnuts for garnishment.

Friday, May 1, 2015

Dijon Parmesan Pork Chops

"The Dijon mustard adds the perfect tangy zip to the parmesan breading on these DELICIOUS pork chops!  They are an easy and quick dinner idea for any night of the week."

4-5 boneless pork chops, about 3/4 inch thick
3 Tablespoons canola oil
1 cup Italian-Style bread crumbs
1/3 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon pepper
3 eggs
2 Tablespoons Dijon mustard

Preheat oven to 350 degrees.  Drizzle canola oil onto a non-stick baking sheet.  In a shallow dish, combine bread crumbs, parmesan cheese, salt and pepper.  In another shallow dish, whisk together eggs and Dijon mustard until completely combined.  Double dredge each pork chop by dipping into the egg mixture, then into the bread crumbs, back into the eggs and finishing with the bread crumbs.  Place chops onto baking sheet and place into a 350 degree oven.  Bake for 20 minutes and flip chops over (being careful so that breading doesn't come off).  Bake for an additional 15-20 minutes.  ENJOY!       

Friday, April 24, 2015

Marinated Vegetables

"If you love vegetables like I do, you will love this salad!  The dressing is tangy and delicious and will have even those who aren't veggie fans asking for seconds.
To make the marinade, mix together:
1-(10 3/4 ounce) can of tomato soup
1/2 cup of vegetable oil
1 cup sugar
3/4 cup vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dry mustard
Set marinade aside and prepare vegetables. 
3-4 carrots, peeled and sliced
1 green pepper, chopped
1/2 of a red onion, chopped
1 head of cauliflower, broken into florets
1 bunch of broccoli, broken into florets
In a large bowl, stir together vegetables and marinade.  Cover and refrigerate for several hours* to allow vegetables to marinate before serving.

*You can make salad the day before and allow to marinate overnight.
TIP:  You can add or substitute any vegetables to this recipe to make it your own.

Sunday, April 19, 2015

I'm a Yummly Publisher!

Hi everyone.  I recently became a Yummly Publisher.  Yummly puts every recipe in the world in your pocket. It has the most powerful recipe search, the recipe sites you love, a digital recipe box, recipe recommendations just for you, and a smart shopping list. You can now add all of my recipes to your personal recipe box just by clicking the Yum button at the top of each of my recipes.  You can also find and Yum all of my recipes at my Yummly Publisher page @    
Hope to see you there and I hope you love Yummly as much as I do!


Friday, April 17, 2015

Lemon & Lime Jello Salad

"This is my all-time favorite jello salad!  It's perfect for any gathering and we often enjoy it at Holiday dinners."

1-(20 ounce) can of crushed pineapple
1-(3 ounce) package of Lime Jello
1-(3 ounce) package of Lemon Jello
1 cup mayonnaise
1-(14 ounce) can of Eagle Brand Sweetened Condensed Milk
1/2 cup of cottage cheese

Drain crushed pineapple and reserve juice (it will be about 1 cup of pineapple juice).  To the pineapple juice, add enough water to make a total of 2 cups of liquid.  Pour liquid into a saucepan and add lime and lemon jellos.  Stir to dissolve jello completely and bring mixture to a boil.  Remove from the heat and set aside.  Measure out one cup of the crushed pineapple and in a large bowl, combine pineapple, mayonnaise, condensed milk and cottage cheese.  Add jello mixture and stir to combine.  Pour into an 8x8 pan or jello mold.  Refrigerate until set. 

Friday, April 10, 2015

Slow Cooker Taco Meat

"This taco meat is perfect for lunch, dinner or even potlucks.  It uses only 4 ingredients and can be served right from your slow-cooker.  It would be perfect for tacos, enchiladas and as a beefy topping for nachos."

2 pounds ground beef
1 onion, diced
1-(1.25 ounce) packet taco seasoning
1-(8 ounce) Frontera Texas Original Taco Skillet Sauce*
3/4 cup water

Brown ground beef with onion.  Drain beef and place in slow cooker that has been sprayed with non-stick cooking spray.  Add taco seasoning packet, skillet sauce and water and stir to combine.  Cook on low for 4-6 hours.

*NOTE:  I found the Frontera Taco Skillet Sauce on the ethnic aisle of my local grocery store.  If you are unable to find it, you could substitute a different brand or canned enchilada sauce.

Sunday, March 29, 2015

Vanilla Almond Cupcakes

"Hippity Hoppity, Easter's on It's Way!"

Vanilla Almond Cupcakes 
1 white cake mix (eggs, oil and water called for on the box)
1 teaspoon almond extract
1 teaspoon vanilla extract
Follow the directions on the cake mix, adding almond and vanilla extracts. Pour batter into cupcake liners, filling each 2/3 full.  Bake following box instructions for cupcakes.   Allow cupcakes to cool completely and frost and decorate.
Whipped Vanilla Almond Buttercream Frosting
1/2 cup shortening
1 stick or 1/2 cup of butter, softened
1/2 of a 2 pound bag of powdered sugar, or you can use a 1 pound box
1 teaspoon vanilla extract
2 teaspoons almond extract
desired amount of green food coloring (I used 6 drops to make a light green color.)
candy decorations, if desired

Using the whip attachment of your mixer, whip together butter and shortening. Add powdered sugar a little at a time until all combined. Add vanilla and almond extracts. Color with food coloring.  Frost cupcakes and decorate.  (I used a Wilton #233 tip to pipe the frosting on the cupcakes to resemble grass for the little bunnies to sit in.)  Store cupcakes in the refrigerator until needed.

*TIP:  If frosting is too thick, you can thin it out with milk.  I have also used corn syrup to thin the frosting, which gives the icing a nice sheen.

To see more yummy cupcake recipes, please visit my Kandy's Kupcakes page:

Friday, March 27, 2015

Red Potatoes & Onions

"This is an easy and inexpensive side dish and is perfect whether you serve it alongside eggs at breakfast time or your main dish at dinner time!"
4 red potatoes, unpeeled
1 small onion, sliced
2 Tablespoons canola oil
2 Tablespoons butter
salt and pepper, to taste

Par-boil whole potatoes in salted water for 10 minutes.  Drain potatoes and slice.  In a sauté pan, heat oil and butter over medium-high heat.  Add sliced potatoes and onions and season with desired amount of salt and pepper.  Sauté until potatoes and onions are tender, about 10-15 minutes.  ENJOY!

Friday, March 20, 2015

Chocolate Gravy

"My Dad shared this recipe with my Sister and she shared it with me.  It is a Southern classic that is delicious served over biscuits!  I know that my sister loves it and has made it often for her family over the years."
3 cups milk
1 cup sugar
6 Tablespoons cocoa powder
5 Tablespoons flour
1/4 teaspoon salt
1 teaspoon vanilla
1 Tablespoon butter
In a large saucepan, warm milk.  Combine sugar, cocoa powder, flour and salt and add to warmed milk.  Stirring constantly, cook mixture until it bubbles.  Add vanilla and butter.  Cook until desired consistency.  Serve over biscuits.

Friday, March 13, 2015

Harvard Beets

"I love beets, especially pickled ones.  This recipe from my Mom is so easy and turns canned beets into a yummy side dish perfect for any meal.  I love the tangy, buttery sauce!"
1-(15 ounce) can of sliced or diced beets, drained with 1/3 cup liquid reserved for sauce
2 Tablespoons sugar
1 Tablespoon cornstarch
1/4 teaspoon salt
1/4 cup vinegar
2 Tablespoons butter

Drain beets, reserving 1/3 cup liquid.  In a saucepan, combine sugar, cornstarch and salt.  Stir in reserved liquid and vinegar.  Add butter.  Heat over medium heat until sauce thickens, stirring often.  Add drained beets and heat through.  ENJOY!

Friday, March 6, 2015

Grandma's Meat & Gravy

"This is one of my favorite recipes from my Grandma.  It is easy to make and the slow-roasting makes the meat SO tender and the gravy SO delicious!"
2 pounds of Boneless Beef Top Round Steak, cut into bite-sized cubes
about 1 cup flour, for dredging
salt, pepper, garlic salt, to taste
2 Tablespoons canola oil
2 Tablespoons butter
1 small onion, diced
1-(32 ounce) carton of beef stock or broth
Cut round steak into bite-sized cubes.  Place flour, salt, pepper and garlic salt into a large dish and stir to combine.  Add beef cubes and toss to coat.  In a Dutch oven or other large oven-safe pot, heat oil and butter over medium-high heat.  Add beef to pot, making sure to shake off excess flour.  Add diced onion.  Cook beef and onion until beef is browned.  Stir in beef stock or broth.  (NOTE:  It will look like there's too much liquid, but the gravy will thicken and be the perfect consistency by the end of the cooking time.)  Cover with lid and place into a 325 degree oven and cook for 2-1/2 to 3 hours.  Serve with mashed potatoes or egg noodles.  ENJOY!

Friday, February 27, 2015

Favorite Frosting

"I use many different frosting recipes when baking.  This recipe is my favorite one to use when I am baking and decorating Birthday cakes or cupcakes for my family.  It has a spreadable consistency for icing and it also holds its shape when using decorating tips.  Oh and by the way, the taste is irresistible!"    

2 sticks or 1 cup of butter, softened
4 Tablespoons of shortening
2 pound bag of powdered sugar
2 teaspoons almond extract
1 teaspoon vanilla
2 Tablespoons milk
2 Tablespoons light corn syrup (Karo syrup)
Food Coloring, if desired
In a large mixing bowl, cream together butter and shortening until smooth.  With the mixer on low setting (so you don't end up wearing it), add powdered sugar a little at a time.  NOTE:  Mixture will become very thick, but it will thin out when you add the remaining ingredients.  Add almond, vanilla, milk and corn syrup and mix until completely combined, scraping sides of the bowl as you go.  Color with food coloring, if desired.  Frost cake or cupcakes and decorate.  

Friday, February 20, 2015

Creamed Peas

"My Mom used to make these peas as a side dish all of the time when I was growing up.  I recently asked her for the recipe and made them for my husband.  They tasted just like my Mom's!  They are an easy, inexpensive and delicious addition to any dinner."

1 (15 ounce) can peas, drained
1 cup milk
2 Tablespoons flour
2 Tablespoons butter
salt and pepper, to taste

Drain peas and set aside.  In a saucepan, combine milk, flour and butter and cook until thickened over medium heat.  Add drained peas.  Season with salt and pepper.  Serve.      

Friday, February 6, 2015

Heart's Delight Bites

"These little gems would be a perfect Valentine dessert for your Sweetie or an easy treat for your child's classroom Valentine's Day party.  The best part of this recipe is that it only takes three ingredients.  However you enjoy them this Valentine's Day, eat them to your Heart's Delight!!!" 

1 (15.24 ounce) package of chocolate snack cakes (I used Hostess Chocolate Zingers.)
1 (15.6 ounce) container of ready-made frosting (I used Duncan Hines cherry flavored frosting.)
Valentine's candy (like conversation hearts) and/or Valentine's themed sprinkles

Cut each chocolate snack cake into thirds.  Pipe or spoon on desired amount of frosting.  Place a conversation heart into frosting and top with sprinkles.  To serve, I placed each bite into mini baking cups.

Wednesday, January 28, 2015

Copycat Specialty Classic Hot Buffalo Chicken (Like Domino's)

"My hubby and I love to order boneless chicken wings to eat with our pizza on the weekends or to eat while watching football.  One of our new favorites is the Specialty Classic Hot Buffalo Chicken from Domino's.  I came up with our own version and it's pretty darn delicious if I do say so myself!  This chicken appetizer would be a perfect addition to your Super Bowl menu this year!" 

6 Frozen Breaded Chicken Strips, prepared according to package directions (We use Foster Farms brand.)
1/3 cup Buffalo Wing Sauce
1/4 cup Ranch Dressing
1/3 cup Feta Cheese, crumbled
1/3 cup shredded cheddar cheese
1/3 cup shredded Mozzarella cheese
Bleu Cheese Dressing for dipping

Prepare chicken strips according to package directions.  Chop chicken into bite-size chunks.  Toss chicken chunks in buffalo wing sauce until fully coated.  Place sauce-covered chicken onto a cookie sheet that has been sprayed well with non-stick cooking spray.  Drizzle chicken with ranch dressing.  Combine feta, cheddar and mozzarella cheeses and sprinkle on top.  Bake at 425 degrees for 12-15 minutes or until cheese is melted and bubbly.  Serve with bleu cheese dressing for dipping.

Friday, January 23, 2015

Easy Peasy Cheesy Quesadilla-Y! (Sorry I got carried away!)

"This is an easy recipe that is perfect for lunch, dinner or a snack.  It's so quick and easy that you can have a yummy meal on the table in minutes!"

To make 1 quesadilla you will need:
1 Tablespoon canola oil
2 flour tortillas
1 wedge of The Laughing Cow brand garden vegetable flavor cream cheese spread (or your favorite cream cheese)
1/2 cup shredded Mexican-style cheese or your favorite flavor
sour cream, for topping
salsa, for topping

Heat oil in a large skillet over medium-high heat.  Spread cream cheese on one side of one of the tortillas.  Sprinkle shredded cheese over cream cheese.  Place second tortilla on top of cheese.  Place into skillet and cook on each side until golden brown.  Remove from skillet and using a pizza cutter, cut into wedges.  Top with a dollop of sour cream and a spoonful of salsa.