Category Archives: Food

Foods I’ve cooked that I think you all would be interested in reading. I put in at least on picture of the finished product, and the recipe.

Diet- friendly Banana Oat Cookies


Hello and Happy 2015!  I don’t know about you, but I can’t hardly believe it’s the year twenty-fifteen, the year we have been anxiously awaiting since the first time we saw Back To the Future II.  Well, Doc, it took us 30 years longer than you, but we finally made it, lawyers and all.  We may not have hover boards and self-drying jackets (Though, I hear that tennis shoes with automatic laces will be hitting the market soon.), but we do have a plethora of clean-eating, healthy diets.  And, just in time to aid in your personal vow to loose weight and get healthy this year, I am sharing this recipe I was shown on Facebook.  It’s supposed to be egg, dairy, and wheat free.  However, I did use whole milk and semi-sweet chocolate chips in my particular version, so it’s not dairy-free.  It’s a simple recipe that’s easy to alter to your particular tastes and preferences.  You can add coconut, nuts, or other dried fruits – just whatever you’re craving.

These cookies do have a different texture, an almost spongy quality because there is no flour.  They taste pretty good, however, despite that.




  • 3 mashed, ripe bananas
  • 1/3 cup applesauce
  • 2 cups oats (I used quick oats, but I imagine old fashioned ones would work just as well.)
  • 1/4 cup milk (The recipe I followed called for almond milk, but I just used whole milk.)
  • 1/4 cup raisins (The recipe called for half a cup, but I substituted some of that for chocolate chips.)
  • 1/4 cup semi-sweet chocolate chips
  • 1 tsp. vanilla
  • 1 tsp. cinnamon


  1. Mash bananas in mixing bowl.
  2. Add applesauce, milk, vanilla, cinnamon, and oats.  Mix well.
  3. Fold in raisins and chocolate chips.
  4. Bake at 350 for about 15 minutes.  (They will stick if they are in there too long.)  Once the bottom edges are browned, they are done.


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Dawn’s Remarkable Fudge

Candy-making….  Nowadays, we can easily come across candies of all kinds all throughout the year.  Candy shelves line the check-out lanes at the grocery stores.  Quarter candy machines stand beside the doors of barber shops, restaurants, and big box stores.  We even have entire stores dedicated solely to candies and confections.  It’s not often, anymore, that we get into our kitchens and actually cook candy.  And, often, when we do, we mix up a concoction of almond bark, cereal, and nuts:  melt, mix, harden, break.  Don’t get me wrong, I do enjoy some “white trash” candy, as it is often called, but there is something about standing over a pot of bubbling sugar and milk with a thermometer that really makes a person feel as if they have conquered the kitchen.  If baking is an art, candy-making is a science.  That sugar and milk has to boil at just the right temperature for just the right amount of time, or the candy won’t set properly when it is finished.  And then, there’s the waiting for it to set up or harden.  (Of course, we are blessed with refrigerators and freezers, so we can speed that process up a bit, these days.)  Now, I do not say all of this to scare you away from candy-making.  By no means!  Get in there, and make some candy.  The funny thing about candy, even if it doesn’t set up right, it often tastes just fine, even if you have to eat it with a spoon.  😉

Happy candy-making and Merry Christmas!



  • 4 cups sugar
  • 1 cup milk
  • 1 cup evaporated milk
  • 2 tbsp. light corn syrup
  • 1 tsp. salt
  • 2 tbsp. butter (or coconut oil)
  • 12 oz. (1 pkg.) chocolate chips
  • 2 tsp. vanilla


  1. Butter a 4-quart saucepan.
  2. In the pan, combine:  sugar, milk, evaporated milk, corn syrup, and salt.
  3. The milks, sugar, salt, and syrup heating up.  Thick pans and wooden spoons work best for candy-making.

    The milks, sugar, salt, and syrup heating up. Thick pans and wooden spoons work best for candy-making.


  4. Over medium heat, cook until boiling.
  5. Once it’s boiling, cook until you reach soft ball stage (238-degrees).  Stir only to prevent sticking.  The mixture should boil gently over the entire surface.
  6. Place the tip of the thermometer in the center of the liquid you are trying to measure.  Do not set it on the bottom of the pan.

    Place the tip of the thermometer in the center of the liquid you are trying to measure. Do not set it on the bottom of the pan.


  7. Once it has reached the soft ball stage, remove the pan from the heat.  If you have an electric stove, this means moving the pan entirely off the burner because the coils will hold heat for quite some time after you’ve turned the burner off.
  8. Add chocolate chips, butter, and vanilla.  Stir only enough to melt and mix in the chips.  Don’t worry about the mixture being lumpy; you will beat it later.
  9. 069
  10. Allow the mixture to cool, without stirring, until it is lukewarm (about 110-degrees.)
  11. While you're waiting, take a picture of your assistants because they are too cute not to.  :)

    While you’re waiting, take a picture of your assistants because they are too cute not to. 🙂

    Say "Hi!" Zachary.

    Say “Hi!” Zachary.


  12. If you have a hand mixer, use that for the next step.  If, like me,  you only have a stand mixer, then butter the bowl, and transfer the fudge to the bowl.
  13. Now, beat the fudge vigorously for about 10 minutes or until it becomes very thick and loses its gloss.
  14. I mixed mine on a medium-high for several minutes using the paddle attachment.

    I mixed mine on a medium-high for several minutes using the paddle attachment.


  15. Spread into a buttered 9×13 pan.  Allow to cool for several hours on the counter or 2-3 hours in the fridge.
  16. Press the fudge out to an even thickness.  This recipe makes about 2 1/4 lbs. of fudge.

    Press the fudge out to an even thickness. This recipe makes about 2 1/4 lbs. of fudge.


***Every time this recipe called for using butter, I used coconut oil, and it worked perfectly.

***A recipe by my step-mom and sister Deanie Y. and Dawn R.

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Roasted Pumpkin and Shallots with Sage

roasted pumpkin and shallots and sage

I made this side dish a few days ago for a meal that my church provided for a grieving family after a memorial service.  I had a pumpkin that I needed to use, but I didn’t want to make a pie.  A quick Google search turned up this recipe from Martha Stewart.  I got several compliments about it and enjoyed the spoonful that I ate, as well. In fact, I’m planning on using my other pumpkin to make for Thanksgiving, also.  It’s incredibly simple – practically foolproof and uses very few ingredients.  I recommend it, especially if you’re looking for something to do with those little pie pumpkins you bought for fall decorating.



  • 1 medium pie pumpkin (about 4 lbs.), peeled, seeded, and chopped into 1-2 inch pieces
  • 2-4 shallots, quartered lengthwise (I cut mine into eighths and then halved the longest slices.)
  • 3 tbsp. olive oil
  • 1/4 cup fresh sage, roughly chopped
  • Salt and pepper to taste


  1. In a mixing bowl, toss together all ingredients until pumpkin and shallots are coated in oil and seasonings.
  2. Spread into one layer onto a large cookie sheet.
  3. Bake at 450-degrees for 30-35 minutes, tossing once halfway through.


Happy Thanksgiving!

God bless you!

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Chocolate Chip Muffins

choc chip muffins

I made these a few days ago for breakfast.  Connor loves them, and I’m mighty fond of them myself.  I’ve even gotten Nic to say he will try them tomorrow morning.  🙂  They are just a basic muffin with chocolate chips mixed in the batter.  Yummy and simple.  Mmm!



  • 1 3/4 cups AP flour
  • 1/2 cup sugar
  • 2 1/2 tsp. baking powder
  • 3/4 tsp. salt
  • 1 beaten egg
  • 3/4 cup milk
  • 1/3 cooking oil
  • 1/2 cup chocolate chips


  1. Stir together flour, sugar, baking powder, and salt.  Make a well in the center.
  2. In a separate bowl, combine egg, milk, and oil.
  3. Add all at once to dry ingredients, stirring just till moistened.
  4. Fold in chocolate chips.
  5. Fill greased or paper lined muffin tins 2/3 full.
  6. Bake at 375-degrees for 18-20 minutes.
  7. Makes about a dozen muffins.


From Better Homes and Gardens Quick Breads Cook Book, copyright 1975.

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Buttermilk Pie

buttermilk pie

If you’ve never made a pie before, here’s a good starter pie for you.  Basic and simple, it is what folks around here might call a “hard times” pie.  There’s nothing fancy about it, but it is oh so tasty.  I found this recipe at  I used my step-mom’s recipe for the pie crust.  Give it a shot; you won’t regret it.



*Makes 3 crusts.


  • 3 cups AP flour
  • 1 tsp. salt
  • 1 cup shortening
  • Approx. 10 tbsp. water (I used 7 or 8 this time around.)
  • 1 tbsp. white vinegar


  1. In a mixing bowl, combine flour and salt.
  2. Cut in shortening until it forms a coarse meal.
  3. Add vinegar and about 3 tablespoons of water.  Use a fork to mix into dry mix.
  4. Add the rest of water one tablespoon at a time until the dough comes together.  Do NOT over-mix.  The dough will become hard and make for a tough crust.
  5. *If the dough does not seem firm enough, you can add one egg to the mix.
  6. Divide dough and roll out.
  7. Once it is rolled out nice and flat, carefully roll it around the rolling pin and place into the pie plate.  Gently, press it into the plate, and trim the edge with about a 1/4-1/2 inch overhang.
  8. Crimp the edge of crust, and prick the bottom of the crust several times with a fork.
  9. Weigh down the crust with dry beans or a pie weight.
  10. Place pie plate on a cookie sheet (especially if using a disposable pie plate).  And place in a 350-degree oven for 15 minutes.
  11. Make pie filling while baking and cooling crust.



  • 1 prebaked 9-inch pie shell
  • 2 Tablespoons all-purpose flour
  • 1 & 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1 stick unsalted butter
  • 3 large eggs, beaten
  • 1 cup buttermilk
  • 1 teaspoon vanilla
  • 1/4 teaspoon ground nutmeg


  1. Mix together flour, sugar, and salt.
  2. Whisk in melted butter.
  3. Whisk in eggs.
  4. Add buttermilk, vanilla, and nutmeg.
  5. Pour into cooled pie crust.
  6. Cook at 350 for 50-60 minutes, until a toothpick inserted into center of pie comes out clean.  The pie will still be wiggly, but it will set up as it cools.
  7. Cool on wire rack.
  8. Serve at room temperature or chilled.
  9. For fun, add some chopped fruit as a topping.  Enjoy!


pie crust


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Potato Logs

potato logs

Some people call them “potato logs,” some people call them “potato wedges,” and some people call them “jo-jo’s.”  But regardless of what name you refer to them as, I’m sure you call them “Good stuff.”  I have wondered how to make these for years – probably since I worked at a gas station in high school.  We sold them there, and since I was often the one “cooking,” I often wondered how the pre-cooked, frozen foods came to be in the first place, something I still do to this day, in fact.  Anyway, we hosted an Easter get together at our house a couple of weeks ago for some of my family.  We provided the fried chicken and biscuits, leaving the sides and stuff to everyone else.  However, knowing My Honey’s eating habits as I do, I thought I would cook some potato logs for his sake, but I couldn’t find any at the store.  Enter Google.  One quick search, and I came up with this KFC copycat recipe.  (  They are a little time intensive, but by no means hard.  (I mean, we’re talking about deep frying potatoes here.)  Well, I guess that’s all I know other than the recipe, and here it is.



  • shortening or oil (for frying)
  • 5 baking potatoes, cut into wedges
  • 1 cup milk
  • 1 egg
  • 1 cup flour
  • 2 tablespoons salt (This can be cut down to about 1 1/2 tablespoons or even 1 tablespoon, if you like things low sodium.)
  • 1 teaspoon pepper
  • 1/4 teaspoon paprika
  • 1 dash garlic powder


  1. Preheat shortening to 375°F.
  1. Cut the potatoes into 16 to 18 equal size wedges.
  1. Mix the egg and milk till well blended in a big bowl.
  1. Mix the dry ingredients into a large bowl.
  1. Put some potatoes in the milk and egg then into the flour mixture till well coated.
  1. Fry in fryer for 3 minutes, remove from the oil and allow them to sit for one minute and then cook them again for 5 minutes or until cooked.
  1. It may take up to 6 minutes.


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Apple Cinnamon Loaf

apple cinn loaf 2

I believe I first saw this recipe on Facebook.  The link led me to this webpage:  This is a nice little quick bread.  Apple, cinnamon, brown sugar…mmm…  This loaf is put together in layers, which always makes things a bit more tedious, but none of it was hard.  When it’s finished, you’ve got a tasty treat to eat with a glass of milk.  A nice cozy food.  Enjoy!



  • 1/3 cup brown sugar (not packed)
  • 1 teaspoon ground cinnamon
  • 2/3 cup white sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 cup milk
  • 1 apple, peeled and chopped


  1. Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan.
  2. Mix brown sugar and cinnamon together in a bowl and set aside.
  3. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy.
  4. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.
  5. Combine flour and baking powder together in another bowl; stir into creamed butter mixture.
  6. Mix milk into batter until smooth.
  7. Pour half the batter into the prepared loaf pan.
  8. Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat apple mixture into batter.
  9. Pour the remaining batter over apple layer.
  10. Top with remaining apples and add more brown sugar/cinnamon mixture. Lightly pat apples into batter.
  11. Swirl brown sugar mixture through apples using a finger or spoon.
  12. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.

apple cinn loaf 1


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