Easy Lemon Meringue Pie

1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
1 lemon, juiced and zested til there's nothin' left! + 1 TBS lemon juice
2 tablespoons salted sweet cream butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar

Preheat oven to 350F.
To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.


Chicken Stuffing Casserole by Guest Chef Kariann

Here's the last of Kariann's favorite recipes! Enjoy!

1 bag Pepperidge Farm Stuffing Mix
1 cup melted butter
1 cup milk
2 cans cream of celery soup
3 cups cooked chicken chopped
10 oz. pkg. frozen peas
2 Tbsp. chopped onion
dash of pepper

Mix 4 cups Pepperidge Farm Stuffing Mix together with 1 cup melted butter. Set aside. Heat remaining ingredients in sauce pan. Put 1/2 stuffing mixture on bottom of 9x13 casserole dish. Pour chicken mixture on top. Then sprinkle the rest of the stuffing mixture on top of chicken mixture. Bake at 350 degrees for 20-30 minutes.


Baked Beans by Guest Chef Kariann

2 cans (1 lb. 15 oz.) pork & beans
1 lb. bacon cooked & crumbled (I also have used turkey bacon and it tastes great too)
2 cups ketchup
2 Tbsp. worcestershire sauce
1 can pineapple tidbits, drained
1 chopped onion
3/4 cup brown sugar

Mix all ingredients together. Place in crock pot and cook on low for 6 hours, or on high for 2-3 hours.


Chunky Junk Cookies

This the recipe I was talking about, "World's Best Cookie"... (thanks Em, I got this recipe from the cookbook you gave me) I had to give it a go. I renamed them. They are delicious, and the dough is especially inviting. However, I do have a thing for old fashioned milk chocolate chip cookies, and I believe I have the best recipe. This is a good one though, and I will try it again sometime. They are chunky, have lots of junk in them, and they are especially great for lovers of salty and sweet! Let me know what you think!

1 c. butter
1 c. sugar
1 c. brown sugar
1 egg
1 c. veg. oil
1 c. oats (quick or reg)
1 c. crushed corn flakes (yes. this recipe has corn flakes in it)
1/2 c. shredded coconut
1/2 c. chopped walnut
3.5 c. flour
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla extract

Preheat oven to 325. Cream butter and sugars until fluffy. Add egg, mix well. Add oil, mix. Add cereal and nuts. Mix. Add remaining ingredients. Form into walnut sized balls (I use melon scooper) and flatten with fork on ungreased cookie sheet. Bake 12 minutes (do not over cook). Cool on wire rack. Sprinkle with powdered sugar. I also added some choc. chip cookies to some of the dough, and that was nice too.

Four Bean Salad by Guest Chef Kariann

1 pkg. frozen baby lima beans
1 can yellow wax beans
1 can green beans
1 can red kidney beans
1/2 cup minced onion
1/2 cup minced green pepper
1/2 cup oil
1/2 cup vinegar
3/4 cup sugar
1 tsp. salt
1/2 tsp. pepper

Cook lima beans according to package directions; drain. Drain canned beans. Combine beans in large bowl. Combine onion and green pepper; add oil, vinegar, sugar, salt, and pepper. Mix well and pour over beans. Cover and refrigerate for at least 24 hours before serving.


Flank Steak Marinade by Guest Chef Kariann

3/4 cup soy sauce
3 Tbsp. dry mustard
1/3 cup lemon juice
1 tsp. pepper
1 1/2 cup oil
1/2 cup red wine vinegar
1/4 cup worcestershire sauce

Sprinkle garlic salt over meat. Pour marinade over meat. Marinate for 24 hours, then grill.


Sprite Potatoes by Guest Chef Kariann

These potatoes are awesome as a side dish...or they're good enough to eat alone!

1 medium onion, chopped
1/2 lb. bacon, chopped
Cook in big pot/skillet until onion is translucent and bacon is starting to crisp.
Then add:(I usually use my food processor to slice the potatoes and carrots)
5-6 potatoes, peeled and sliced thin (more or less depending on how much you want)
9-10 baby carrots sliced thin
Stir and season to taste with the following:
seasoned salt
onion salt
garlic salt
1-2 cans sprite, enough to just cover the potatoes.
Cover and bring to a boil, simmer for about 15-20 minutes or until potatoes and carrots are tender and most of the liquid has reduced.
Cover generously with grated colby jack cheese or cheddar cheese and let melt (about 3-5 more minutes).
Sometimes we add a little more sprite to keep them from drying out before the potatoes and carrots are all the way done. We also leave a little liquid in the bottom when we put the cheese on so it's not to dry) YUMMY!!

Introducing Guest Chef Kariann!

Kariann has some fun recipes to share this week. She's great in the kitchen - even with twin toddlers going bonkers all over the place! Her recipes include:

  • Sprite Potatoes
  • Flank Steak marinade
  • 4 Bean Salad
  • Baked Beans
  • CHicken Stuffing Casserole


Authentic Juliano Italian Lasagne

Some friends invited us over for the yummiest dinner...His grandfather gave him this recipe and it was so delicious. There are no exact measurements, so add the amount you think you'd like.

Classico (Tomato & Sweet Basil) Pasta Sauce

Mozzarella (best if white and milky)

Sauce warm on side low heat.
Cook Italian Sausage in olive oil and garlic (cut into slices after cooking- we used ground)
Add the oil from sausage into tomato sauce.
Oven ready lasagna noodles already pre cooked (right into oven).
Layer of sauce in pan so nothing sticks bottom of pan.
Then noodles.
Then layer of sauce.
(1)For each pound of ricotta add a raw egg with cleaned up fresh parsley
Spread on Ricotta and chunks of mozzarella and some of sausage then some Romano & Parmesan cheese
Little bit of sauce
Repeat (1)
Top with shredded cheese.
For one of the layers - add some different Italian meats - like prosciutto or something like that.
Bake 300-315 degrees 30 minutes give or take.

Fresh Peaches 'N' Cream Pie

Is it obvious that I love fresh peaches?

1/4 pint whipping cream
3 oz. cream cheese
1/2 cup powdered sugar
pre-baked 9" pie shell

1/4 pint whipping cream whipped until firm with1/4 cup powdered sugar
3 oz cream cheese, whipped with 1/4 cup powdered sugar
fold together, and put in baked and cooled 9" pie shell

peach glaze:
1/2 cup sugar
1/2 cup water
1 Tablespoon cornstarch
1/2 cup mashed peaches
Stir and bring to boil; coolPut peach glaze into pie that is filled with the whipped cream & creamed cheese. Slice l large peach on top of peach glaze.

My husband thinks this is better than...almost anything.

Easy Breadmaker Rolls by Julie

Small Batch (20-24 rolls)
1 c. milk
1/4 c. butter
1 tsp. salt
1/4 c. sugar
3 c. flour
1 large egg
2 tsp. yeast

Throw all ingredients in breadmaker. Put on dough cycle until done. Roll in circle. Spray with non-stick spray. Cut into 24 rolls - Roll up crescent style. Rise 30 minutes. Bake at 350 for 14 min.

Large Batch:
1 1/2 c. milk
1/4 c. + 1/8 c. butter
1 1/2 tsp. salt
1/4 c. + 2 TBS. sugar
4 1/2 c. flour
1 1/2 large eggs
1 TBS. yeast

Follow directions above - watching bread machine to punch down if dough grows above pan. Rise 45 minutes.

Old Fashioned Fresh Peach Pie

Basic 2 crust pastry (use any recipe you want) - enough to fill 9" pie plate top/bottom.
1 egg, beaten
5 cups sliced peeled peaches (about 5 large fresh peaches)
2 tablespoons lemon juice
1/2 cup all-purpose flour
1 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

Preheat the oven to 450 degrees.
Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.

Place the sliced fresh peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.

Bake for 10 minutes in the preheated 450 oven, then reduce the heat to 350 degrees and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of foil about halfway through baking. Cool before serving. This tastes better warm than hot. Serve with ice cream, of course.


Microwave S'mores by Guest Chef Miriam

1 bag marshmallows
1/4 c butter
1/4 c light corn syrup
l pkg chocolate chips (abt 2-1/2 c)
1 box Golden Graham Cereal

Mix 1st four ingredients in microwaveable bowl and zap for up to 3 minutes, stirring every 30 seconds until melted and smooth. Pour one box (abt 8 c.) cereal into melted mix. Stir to coat. AND OPTIONALLLY, stir in 1 c mini marshmallows after mixture is cooled a bit just so they do not melt all the way. You can either pat into a 9x13 pan or what I did was put directly into paper muffin cups so they are ready to serve individually.


Thai Peanut Pork Stir Fry by Guest Chef Miriam

Serve with either Minute white rice or Jasmine rice:
2 t. vegetable oil
12 oz pork tenderloin, trim fat and thinly slice crosswise
2 garlic cloves thinly sliced
3 1/2 c broccoli florets
1 med red bell pepper, halved and cut lenthwise
1 can (14 oz) reduced lite coconut milk
1 packet (3&1/2 oz) peanut sauce mix

Heat vegetable oil in large nonstick skillet, add the pork and garlic and stir fry 2 to 3minutes until cooked through. Place on plate. To skillet, add broccoli, red pepper, coconut milk and peanut-sauce mix. Bring to a boil then reduce heat, cover and simmer 6 minutes until vegetables are crisp & tender. Meanwhile cook rice. Return pork & garlic to skillet and simmer a fewminutes until sauce thickents slightly. Serve over rice.


Aunt Julia's Soft Batch Popcorn by Guest Chef Miriam

3 batches microwave popcorn OR 1 scant unpopped popcorn (about 10 quarts total) popped

Bring to a boil:

1 lb. butter

1 c. Karo Syrup

2 2/3 c. sugar

Cook to softball stage of 116C OR 240 F, Pour over popcorn mixed with:

l c coconut

1 c. pecans

1 c. almonds

and Hershey's Kissables for color if desired.

This is a large amount which when I used, fills 25 cello bags approximately 5" x 71/2" Another very tasty treat!

Cranberry Delight Spread by Guest Chef Miriam

(serve with crackers as appetizer)

1 pkg (8 oz) cream cheese, softened,

1 Tbls sugar, zest of one orange

1/8 teas cinnamon

l/4 c finely chopped dried cranberries

l/4 c finelychopped pecans

small mint leaf for garnish-optional

In small mixing bowl beat cream cheese, orange juice concentrate, sugar,orange peel and cinnamon on medium speed until fluffy. Stir incranberries and pecans. Refrigerate at least 1 hour.


Coconut Pancake Syrup by Guest Chef Miriam

Coconut Pancake Syrup:
1/2 c butter or margarine
1/2 c buttermilk
1 c sugar
1/2 tsp soda
1 tsp Coconut flavoring

Place in a med. saucepan cook all above except the flavoring and stir until it has boiled one minute. It will foam a lot. Remove from heat and stir in coconut flavoring. Store in a covered container in refrigerator.Best if served warm. Delicious on pancakes, waffles, French toast etc.(You could change the flavoring to pineapple, strawberry, orange, etc.)

Oh my, its delicious!


Ozark Pie by Guest Chef Miriam

2 c sugar
1/2 c soft butter
2 eggs
4 large apples (grated thickly, I even like small chunks but not peeled)
2 c sifted flour
1/2teas nutmeg
1 teas cinnamon
2 teas soda
1/2 c nuts
1/2 teas salt

Cream sugar & butter, add eggs and blend well, add apples then add dry ingredients. Pour into 2 pie pans or 2- 8x 9 pans. Bake at 350 degrees for about 20 minutes or until toothpick comes out clean. Nice served warm with sauce.
Combine in a heavy pan on low heat:
l c butter
2 c brown sugar
1 c light cream
3 teas vanilla
dash of nutmeg
Do not boil but stir until dissolved and mixture thickens.

Featuring Guest Chef Miriam!

Dearest Readers...You are in for a treat! Chef Miriam is a party plannin', good-time havin', yummy food makin' genius! She not only adds spice to the kitchen, she adds spice to my life! My own grandma! She has sent me some of her favorite recipes, and I know you will enjoy them, because who doesn't love grandma's cooking? Stay tuned this week for her favorite recipes!


Wendy's Whole Wheat Bread

Wendy’s Whole Wheat Bread (from a great friend who always has warm bread ready!)
5 cups very warm water (110 degrees)
2 T instant rise yeast
7 cups whole wheat flour (I like to make it half white/half wheat)
Mix for 2 minutes in bread mixer; with mixer on, add:
2/3 cups oil
2/3 cups sugar
1 T salt
4 - 5 cups flour–add gradually until dough pulls away from sides of mixer
Mix for 8 - 10 minutes.
Place dough on an oiled bread board. Divide into 4 equal parts.
Knead and shape each loaf and place in loaf pans.
***Let Rise until double!
Bake for 30 minutes at 350
(For half wheat/white bread, add white bread flour for 2nd flour
For all white bread, use all white bread flour)


Fresh Peach Cobbler a'La Mode

I cannot believe I haven't posted this recipe yet. This is a summertime favorite and I would ONLY recommend it during summer, when peaches are FRESH!
Preheat oven to 400. Arrange 3 cups (or more) fresh peaches in a buttered baking dish. Mix with:
1 c. sugar
1 tsp. lemon juice
1 tsp. lemon peel
1/4 tsp. almond extract
Place in hot 400 oven while sifting:
1.5 cups flour
1 TBS. sugar
3 tsp. baking powder
1/2 tsp. salt
Cut in:
1/3 c. shortening
1 egg (beaten)
1/2 cup milk
Mix well until you have a good dough. Remove peaches from oven. Spoon dough over hot peaches. Smooth to cover fruit. Sprinkle with 2 TBS. sugar. Bake in 400 degree oven for 30 minutes. Serve warm with vanilla ice cream.


Creamy Chicken Enchiladas by Guest Chef Summer

3+ large skinless/boneless chicken breasts
1/2 onion, chopped
1/4 cube butter
1, 8oz pkg cream cheese
1 small can green chilis
flour tortillas
1 pint whip cream
1 cup monterey jack cheese

Preheat oven at 350 degrees. Boil chicken and cut up 2-3 chicken breasts. (Can do this the day before and refrigerate). Saute onion in butter. Add 1 pkg cream cheese and 1 small can green chilis. After cream cheese melts, mix in chicken. Drop chicken/cheese mix in flour tortillas. Put in 13x9 pan. Pour pint of whipping cream on top. Add 1 cup shredded monterey jack cheese. Bake 30 minutes at 350 degrees.Great to top off with the black bean salsa dip!


Chicken Cordon Bleu from Guest Chef Summer

This is easy and really good!
Boneless/skinless chicken (don't remove all fat)
Primrose sliced ham (rectangle/good quality)
Mild cheddar cheese block, cut into thick blocks
1, 1/2 cup sour cream
1 can of cr mush soup
1 can drained mushroom
1 tsp lemon pepper

Preheat oven to 350 degrees. Layer ham onto flattened chicken. Roll cheese in it and seal with toothpicks. Smother with creamy sauce. Bake 45 min to 1 hour for chicken in 9x13 pan. The sauce is a family favorite! We usually make a little extra and heat it up on the stove. We like to put it over some rice or a baked potato with the chicken!Don't forget to remove the toothpicks before indulging!Enjoy!


Easy Fruit Pizza by Guest Chef Summer

Fruit Pizza
I love to get creative and decorate with this one! You can throw the fruit on or you can make it pretty.

For a round pie pan:
Use, 1, 1/2 sugar cookie dough packages
Bake at 350 for 9-10 minutes

Enjoy the other 1/2 of the cookie dough or make small sugar cookies :)

You also need all types of desired fruit (different colors)
Cream cheese topping:
1 lb cool whip
2, 8oz phil cr cheese
1, 2 lb powdered sugar
2 tsp cinnamon
2 tbsp vanilla
2 tbsp fresh lemon juice

The key to this one is to let crust cool out of the oven then put cream cheese over it and let sit for at least 4+ hours (or overnight covered with Saran Wrap and placed in the fridge). This makes the crust very soft and perfect...even if you over bake the crust. This is always a huge hit at big get-togethers.

Banana Chocolate Chip Bread by Guest Chef Summer

Banana chocolate chip Bread: (recipe already doubled)
2 cups sugar
1 cups butter, melted
4 eggs2 dashes of salt
1 cup sour cream mixed in with 1 tsp of baking soda (set aside and let rise)
5 banana's (if frozen...let thaw)
4 cups flour (added one cup at a time)
Add choc chips to your taste (1, 1/2 cups)
Preheat oven to 325 and bake for 1 hour for a large loaf and 35-40minutes for small loaves
(test with toothpick in middle)
(My mother always taught me to put my old banana's in the freezer and when they added up to 5, to make some banana bread. I like the banana's this way better because they make the bread more moist.)
Makes 2 Large and 2 x-small loaves
OR 4 medium and almost 1 large loaf
OR 4 medium and 8 x-small loaves


German Pancakes by Guest Chef Summer

Mom's German Pancakes (Mom Gubler)
1/2 cup margarine (melt in pan)

2 cups milk
2 cups flour
6 eggs
1 tbls cinnamon
1 tbls vanilla
1 lemon (juiced)
powdered sugar
Preheat oven to 500 or 550 degrees (whatever is the highest). Melt margarine in pan (in oven). Mix ingredients in bowl for 2 good minutes. Poor batter into pan with melted margarine. Bake for 15-20 minutes. Will rise very high, then fall. When done, spread 1 lemon (juice) over the batter and powdered sugar to taste. let cool 5 minutes. Enjoy with maple syrup, if prefer.

Ramen Coleslaw Salad with Chicken by Guest Chef Summer

1 env. Good Seasons Italian Dressing/ Recipe Mix (prepare as directed)
1/4 cup sugar
2 tbsp soy sauce
1 pkg, 3oz ramen noodle
1 pkg, 16oz coleslaw blend, bag
3 green onions, sliced
1/2 cup Planters Dry Roasted sunflower kernels

1/2 cup Planters Sliced Almonds, toasted I also like to add:
Grilled chicken, diced
Sesame Seeds

In a separate bowl, prepare salad dressing mix per package (w/ oil, vinegar and water). Add soy sauce and sugar and stir. Break apart noodles; place in large bowl. Add coleslaw blend, onions, sunflower kernels and almonds to noodles. (Add chicken and sesame seed if prefer). Mix lightly. Add dressing...toss to coat well. Serve soon after mixing to stay crisp.

Introducing Guest Chef Summer!

Introducing Summer! This picture is like a week after Summer had a baby - doesn't she look great? Oh, and the fact that she's already back in the kitchen just about kills me. Here's a little info about Summer. You'll enjoy her recipes, I know I do!

Summer says, "I love to bake goodies. I'm not much of a cook, but I love treats. Once I have a favorite recipe, I use it all the time. I'm not one that tries a whole lot of things because once I know something is liked, it's liked every time."

On the docket for Summer's recipes this week are:

  • Chocolate Chip Banana Bread
  • Easy Fruit Pizza
  • Chicken Cordon Bleu
  • Ramen Chicken Salad
  • Creamy Chicken Enchiladas
  • German Pancakes

Stay Tuned!


Tin Foil Dinners - Cheater Style

Since we haven't had the chance to go camping this summer, I made tin foil dinners at home, in the oven. Scrumptious! There are so many things you can do with tin foil dinners, so this is mysuggestion (with helpful suggestions from my old college buddy, Dani):

Ground beef - formed into little patties, seasoned well (garlic salt, pepper, season salt, all purpose seasoning)
par-boiled potatoes, carrots, and sweet potatoes
Sweet Vidalia Onion, sliced
2 rings of pineapple (canned or fresh) per person
season salt, pepper
sharp sheddar cheese

Use heavy duty tin foil (or double layer regular foil), shiny side up. Spray with non-stick spray. Place meat on foil and cover with onions first, then remaining vegetables (as many as you'll eat). Top with 2 rings of pineapple. Season entire stack well and seal the foil on all sides. Place dinners on cookies sheet in preheated oven at 450 for 20 minutes, turning over once. I also made a few extra packets of just the vegetables, so baby could have some too!

When you remove from oven, carefully unwrap tin foil, sprinkle with cheddar, and serve warm!


Great Summer Salad w/ Great Homemade Dressing/Marinade

1 head romaine lettuce, chopped
1 small bag spinach or baby greens mix
1 green onion, chopped all the way from white to green
1/2 carton strawberries, sliced
1/2 c. almonds, chopped
1/2 c. mozzarella, shredded
1-2 TBS. butter
1 TBS. sugar

Wash, chop and refrigerate greens. Slice onion and strawberries. Place butter in pan with chopped almonds. Coat with sugar until sugar carmelizes on nuts. Place sugared almonds in a bowl with greens, onions and strawberries. Cover with dressing (recipe below - I only use about 1/4 of the dressing and save the rest for later). Toss with mozzarella. If you need more bulk, you can add grilled chicken to this salad. We like it with and without.

1 whole strawberry, large
3 green onions
3/4 c. olive oil
2/4 c. white vinegar
1/2 c. sugar
1 tsp. salt
1 tsp. mustard
1/2 tsp. poppy seeds (optional)
Mix in blender until smooth. Pour desired amount over salad.