October 24, 2016

1 box cake mix, any flavor
3 large eggs beaten
1 can fruit pie filling, any flavor 


In bowl, dump dry cake mix, eggs and pie filling. Stir together until well mixed.
Bake in greased 9×13, 350 degrees for 35 minutes or test with toothpick for doneness.Batter will be thick.

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NOTE: Pair flavors of cake mix and pie filling. Apple filling with maybe butter pecan cake mix. Cherry pie filling with a devil’s food cake mix, etc.

I  made yellow cake with apple pie filling and frosted this with a brown sugar,powdered sugar glaze..delicious.




Mom’s Fruitcake Cookies

December 19, 2015

Cream together


  • 1/4 cup margarine
  • 1/2 cup brown sugar
  • add 2 eggs
  • 1/4 cup light color jelly (apple)
  • 1 1/2 tablespoons milk
  • 1 1/2 cups of flour
  • 2 tsp soda
  • 1/2 tsp each of allspice, nutmeg,cinnamon
  • 1 lb package of seedless raisins
  • 1 lb. whole pecan halves
  • 8 oz package of candied cherries
  • 8 oz package of candied pineapple


Drop by spoonfuls onto greased or sprayed cookie sheets and  press a pecan halve into the top of each cookie. Bake at 300 degrees for about 20 min.

You can place the entire recipe into a sprayed angel food tin and bake it for 1 1/2 hours. I decorated the top of the cake with pecan halves and whole red cherries. 



November 15, 2015

I ran across this pie recipe from a blog called … “I should be mopping the floor”.. funny title that caught my attention. It seemed delicious and easy to make. I am not such a great pie maker, but I can bake a crust. It looked pretty simple. It has to be refrigerated though,so be sure to keep it cold.

Can you tell by the photo.. looks yummy! Follow the link and check it out.





October 28, 2015

This is a recipe I found in a 1960’s microwave book. One serving really could be used for two people. It was fast to make and pretty tasty. Nice to make when you need something in a hurry. (Hint: Use the powdered sugar on the top it really makes the dessert pop!)




Microwave Pecan Pie Pudding
Servings 1
2 teaspoons margarine
1 large egg, beaten
3 tablespoons dark corn syrup
1⁄4 teaspoon vanilla
1 tablespoon flour
1⁄8 teaspoon baking powder
2 tablespoons pecans, Chopped
powdered sugar


In a 10-ounce custard cup microwave the butter or margarine, uncovered, on 100% power for 30 to 40 seconds or just till melted.
Swirl the butter in the custard cup, coating sides and bottom.
Pour the excess butter from the custard cup into a small bowl with the beaten egg.
Stir in the dark corn syrup and vanilla.
Stir together flour and baking powder.
Stir flour mixture into egg mixture.
Gently fold in chopped pecans.
Pour the pecan mixture into the buttered 10-ounce custard cup.
Micro-cook, uncovered, on 50% power for 2- 2 1/2 minutes or till the pecan mixture is just set, rotating the custard cup a half-turn every minute.
Sift a little powdered sugar atop.
Serve warm with light cream, if desired.


Grandma Jones SOCK it TO Me cake…

October 23, 2015

I had never tasted a more rich Bundt cake. My Grandma Jones made one and put her own spin on it. It was not a scratch cake, but a mix that she used and added things on her own. When we had a family gathering she would always bring one..one little slice would be enough to fill you up.

1 package Duncan Hines® Classic Butter Golden Cake Mix
(She only would use this cake mix..no other)
4 large eggs
1 sm carton sour cream
3/4 cup oil (canola or corn)
1/2 cup granulated sugar
2 tsp. vanilla

Mix above in a large bowl well.. BY HAND

2 Tbsp. brown sugar
2 tsp. ground cinnamon
1 cup finely chopped pecans

Fill the Bundt pan half full with the cake batter and then add layer
of the filling inside all around. Then add the rest of the cake batter.
BAKE this in a 350 oven for at least 45 min to an hour. Check to make sure cake is done.
Remove from oven and let cool at least 20 min before trying to remove it
from the pan.
Turn upside down on plate and place glaze on the cake while still warm.


2 cups powdered sugar
2 tsp vanilla
3 tablespoons of milk



September 16, 2014

This recipe was one I found in an old recipe book. I wanted a cookie I did not have to roll out. I learned this cookie was adaptable and made sugar cookies with it also. Mom liked them so well I used some flavorings and made them into many kinds of cookies. Hunting through my old recipes this card had to be taped over it was soo used. A sign of  a very good cookie to me… DSCN6488 So here is the recipe…


BAKE 375 8 to 10 min. DO NOT OVER BAKE


3/4 cup CRISCO (use sticks)
1 cup sugar
1/4 cup molasses
1 egg
2 tsp soda
2 cup flour
1/2 tsp cloves
1/2 tsp ginger
1 tsp cinnamon
1/2 tsp salt

Small bowl with granulated sugar for rolling

Cream shortening with sugar, spices and salt
Add the rest of the dry ingredients and mix

Form into 1 INCH balls and roll
these balls into granulated SUGAR

DOUGH will be similar to gingerbread in color and smell.
Place balls 2 inches apart on an UNGREASED
COOKIE SHEET… PRESS balls flat with a sugared
glass.  BAKE  375  8 to 10 min. for chewy cookies…



OMIT the spices and add ONE teaspoon vanilla
OMIT Molasses and add 1/4 cup corn syrup
Can add lemon or orange flavoring also for flavored cookies.
ROLL out in balls and roll in sugar and press cookies in same fashion as
Molasses and bake at a little longer 12 minutes for CRISPY cookies.





August 21, 2014

I am adding the way that our family sometimes eats yellow squash. There are really three ways I eat it but this one was a particular treat we only had once in a while. Sure you have heard of Fried Zucchini, sometimes they use a batter on it. Our recipe for fried yellow squash is pretty simple. 

Slice the clean yellow squash in circles or lengthwise.

In one shallow dish beat 1 or 2 eggs in another dish place some cornmeal.

Dip the squash in beaten egg and then in a dish with white or yellow cornmeal. 

Fry this in the oil of your choice until golden brown. Salt and pepper to taste.

Lay fried squash on paper towels to drain. TASTY!!