Thursday, May 28, 2009

My Coconut Cake

  • 1 white cake mix
  • 1 can diet sprite (12 oz)
  • 1 cup water
  • 1 cup Splenda
  • 1 tsp coconut extract
  • 1 8oz sugar free or fat free cool whip
  • coconut

  • mix cake mix and sprite together
  • pour into 9x13 baking dish sprayed with non stick cooking spray and bake 30 minutes at 325 degrees
  • while cake is baking mix together water, splenda and extract and set aside
  • remove cake from oven and poke holes into top of cake
  • pour water over cake and let cake cool completely
  • frost with cool whip and sprinkle coconut on top
  • chill until ready to serve

I got this recipe from Weight Watchers and served it for Dad's 60th birthday. I also made one for Granny Sizemore - -it was one of the last desserts she enjoyed before passing. It is always a hit.

Key West Dip

1 Cream Cheese (softened)
1 cup mayo
1 t dill weed (dried)
1 T lemon juice
2 med. cucumbers peeled,seeded and diced

Mix cream cheese mayo, dill weed and lemon juice. Add cucumbers. Stir gently. Serve with crackers and/or veggies

Another recipe from Sue Metcalf

Chicken Cheese Ball

1 can Underwood Chicken (do not drain)
1 pkg Cream Cheese (softened)
1 t. Worchester Sauce (optional)

Mix well. Form ball and roll in slivered almonds. Serve with crackers.

I got this recipe from a friend at the Bakery, Sue Metcalf. This is also great when eaten as a sandwich spread.

Christmas Cheese Ball

1 8-oz block cream cheese, softened
2 cups sharp cheddar cheese, shredded
2 tbsp butter or margarine, melted
2 tsp Worchestershire sauce
1 small jar pimentos, drained
2 green onions, chopped (equals around 1/4 cup)

Beat cream cheese until fluffy. Mix in remaining ingredients and beat until well blended. Place in bowl to mold , pack down and smooth top. Cover with plastic wrap and refrigerate overnight. Set out 15 minutes before serving. Serve with crackers.

when I made this, I put plastic wrap in the bowl before I put the cheese ball in. The plastic wrap helps the cheese ball come out "perfect" and you don't have to remold it on the plate.

Potato Casserole

1 bag frozen southern style hashbrowns, make sure are thawed
1 can cream of chicken soup
1/2 cup chopped onions
1 8 oz sour cream
2 c shredded cheddar cheese
1 stick butter melted
crushed plain potato chips to top it

in mixing bowl, mix all ingreadients except chipsput in greased baking dish and top with chipsbake in a 350 degree oven until bubbly

This is super easy to make, super yummy and can be made ahead of time [just don't top with chips until ready to bake]. An old family recipe that was made and served at my wedding reception to Kenny and when Chris and Pam got married.

Easy Nacho Chicken

  • 3 to 4 cups cooked diced chicken
  • 16 ounces shredded or cubed American cheese (Velveeta or other process melting cheese)
  • 2 cans (10 3/4 oz each) condensed cream of chicken soup
  • 1 can (approx. 10 oz) diced tomatoes and green chilies, undrained , or use 1 can (14.5 oz) Mexican style stewed tomatoes
  • 1 cup chopped onion
  • 1 can (4 ounces) mild green chile peppers, optional
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon pepper
  • 1 package (14 1/2 oz) nacho cheese tortilla chips

In a large bowl, combine chicken, cheese, soup, tomatoes, green chiles, onion, and seasonings; mix well. Crush chips; set aside 1 cup of the chips for topping and blend remaining chips into chicken mixture.Spoon mixture into a greased 13 x 9-inch baking dish; sprinkle with reserved tortilla chips. Bake, uncovered, at 350° for 30 minutes, or until cheese is melted and casserole is bubbling.

Serves 4 to 6.

Lucious 4-layer Pumpkin Cake

1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup vegetable oil
4 large eggs
1-1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup caramel topping
1/4 cup chopped PLANTERS Pecans

PREHEAT oven to 350°F. Grease and flour 2 (9-inch) round cake pans. Beat cake mix, 1 cup of the pumpkin, the milk, oil, eggs and 1 tsp. of the pumpkin pie spice in large bowl with electric mixer on medium speed until well blended. Pour evenly into prepared pans. BAKE 20 to 22 minutes or until toothpick inserted in centers comes out clean. Cool completely on wire racks. Meanwhile, beat cream cheese in small bowl with electric mixer on medium speed until creamy. Add powdered sugar, remaining pumpkin and remaining 1/2 tsp. pumpkin pie spice; mix well. Stir in whipped topping. REMOVE cake layers from pans; cut each layer horizontally in half with a serrated knife. Stack the layers on a serving plate, spreading the cream cheese mixture between the layers. Do not frost the top layer. Drizzle with caramel sauce and pecans. Store in refrigerator.

Beef Stroganoff Bake

1-2 lbs ground beef
1pkg egg noodles or penne pasta
1 16oz cream cheese
1 16 oz sour cream
2 cans cream of mushroom soup
1 cup shredded monterey jack cheese
1 bag PF stuffing mix
1 stick melted butter/margarine

Brown ground beef, drain. Boil pasta, drain. Mix together meat, pasta, soup, cream cheese, sour cream and jack cheese. Top with stuffing mix and drizzle melted butter over top. Place in a greased baking dish and bake at 350 until bubbly and cheese has melted and is heated through.

Is wonderful served with salad and garlic bread. I used penne pasta the last time I made this because egg noodles tend to dry out your casserole as they absorb most of the moisture.

I created this on Sunday afternoon when I had to work with what was in the cabinets for lunch.

Tater Tot Casserole

  • 1 -2 lbs ground beef
  • 1 can cream of mushroom soup
  • 1 pkg dry onion soup mix
  • 1 bag tater tots
  • shredded cheddar cheese

  • brown ground beef; drain.
  • add soups to ground beef and put in baking dish
  • top meat mixture with cheese
  • layer tater tots on top of cheese
  • bake at 375 until bubbly and tots are cooked thru

  • Great for kids!!
  • This is wonderful served with ketchup
  • The meat mixture should not have a dry texture - -depending on the amount of meat you may need to add more than one can of soup
  • you can also add sour cream to the meat mixture to make it creamier

I can remember my best friend Shannon serving this when I spent a week with her and Eric in Alabama when Noah was a baby. I can still remember we had to only put cheese on one side because Eric didn't like cheese. I would also make it when I was the cook at the FBC Clermont WEE Center. They loved it!!! This is also the casserole made famous by the Duggar family.

Layered Tropical Surprise

1 cup flour
1/2 c melted butter or margarine
1/2 c finely chopped walnuts
2 Tbsp granulated sugar

Mix together until dough is formed. Press into bottom of 9x13 in baking dish. Bake at 350 for 15 minutes or until the crust is golden brown. Cool completely on a wire rack.

Layer 2
1 cup powdered sugar, sifted
1 8 oz cream cheese, softened
1 8 oz Cool Whip

Mix together powdered sugar and cream cheese on medium high until blended. Fold in cool whip. Spread on top of cooled crust.

Layer 3
1 lg can crushed pineapple in its own juice

Drain well and spread over cream cheese layer.

Layer 4
2 boxes instant Coconut Cream Pudding
2 3/4 cups COLD milk

Using wire wisk, beat together pudding and milk by hand for 2 minutes until thickened. Spread over pineapple.

Top Layer
1 12 oz Cool Whip
Shredded Sweetened Coconut
Pineapple Tidbits, drained

Cover entire dessert with Cool Whip. Sprinkle on coconut and scatter pineapple on top to garnish.

Chill at least 4 hours before serving.

Beef Stroganoff

1-2 pounds of stir fri beef (any cut of meat, I prefer Sirloin Tip - bottom portion, cut into strips)
4 tablespoons worchester sauce
1 tsp seasoned salt
1 tsp meat tenderizer
1 tbsp butter
1 tsp pepper
1 spanish onion (chopped)
1 1/2 cup beef broth
1-2 cups sour cream
Mushrooms (if desired)
1bag egg noodles
4 tablespoons of flour

Cook beef in worchester sauce, salt, meat tenderizer, butter, pepper and onion until beef is medium rare to medium. Add 1 cup beef broth (save 1/2cup of beef broth for later) and simmer for 20 minutes. While simmering beef cook noodles in water. Drain. Combine beef mixture and noodles into 1 BIG skillet. Heat up to near boiling....Make sure you stir it well.....Combine flour and remaining beef broth in a bowl and whisk. Slowly add to mixture in skillet and stir frequently until flour thickens mixture. Add 1-2 cups of sour cream (depending on your liking) to mixture and stir thoroughly until dissolved. Take of heat......let set five minutes and serve.

Another recipe from Tracy Sells

Dirt Cake

2 lg boxes instant chocolate pudding
1 16 oz Cool whip
2 8 oz cream cheese
1 1/2c - 2c 4x powdered sugar
1 large package oreo cookies

  • Mix pudding as directed. Set aside.
  • Mix sugar and cream cheese. Add to Cool whip. Set aside.
  • Finely crush cookies.
  • Layer in serving bowl in the following order:
  • Cookie Crumbs
  • Chocolate pudding
  • Cool Whip mixture
  • Continue layering until bowl is full ending with cookie crumbs
You can put this in a plastic flower pot, clay pot, etc and add an artificial flower bush. Use as a table centerpiece and don't tell anyone it is a dessert until time to eat.

Breakfast Casserole

2 1/4 cups seasoned croutons (I just use on bag of Rothberry's - red bag)
2 lbs sausage2 cups shredded cheddar cheese
4 eggs, beaten well
1 can cream of mushroom soup
1 can mushrooms (the recipe calls for a small can, but I doubled it)
2 1/4 c milk
3/4 tsp dry mustard

Spray baking dish with non-stick cooking spray. Spread croutons in bottom of dish. Brown sausage; drain well. Spread sausage on top of croutons and top with cheese.Mix together beaten eggs, milk, soup, mushrooms and mustard. Pour on top of other ingredients. Refrigerate overnight.Before cooking let sit out 15-30 minutes. Bake at 325 degrees for 50-55 minutes.

Because I love cheese, I also added some shredded cheese to the egg mixture and then when there was about 30 minutes left to bake I sprinkled cheese on top and finished baking.

This recipe came from Sharon Meeks, a dear friend and the pianist at Green Pond Baptist Church in Polk City. She said she would make it for Christmas breakfast and the cooking time gives enough time to open gifts and then when they are all opened breakfast is ready to eat.

Melissa's Ham 'n Cheese Roll

  • 1 can Pillsbury French Bread dough
  • 1 3lb pckage Ham (large rectangular slices)
  • Cheese (either sandwhich slices or shredded cheddar)
  • Butter/margarine-softened

  • Unroll the bread dough to form a large square. Spread the dough with butter/margarine.
  • Place ham slices on completely covering the dough. You can overlap slices if you like.
  • Layer cheese on top of ham. If using shredded cheese, just spread out upon the ham.
  • Roll into a log shape making sure to seal the edges and the ends. Spread some butter or cooking oil on outside of bread to "blush" it.
  • Bake on an ungreased cookie sheet according to package directions.
Tip: I used shredded sharp cheddar cheese and places a little on top when baking. I think it would also be good to substitute dijon mustard for the butter inside the roll.

Ken Reeves would bring us these delicious ham biscuits from Delicate Delicacies every so often to the bakery and this is my copycat version.

Resurrection Cookies

Crescent Dinner Rolls (canned, enough for each child to have 1)
Large Marshmellows (1 per child)
soft butter or margarine

Preheat your oven (a toaster oven will work as well) to temp on can of rolls.
Give each child a piece of foil and write their name on it with a sharpie.
Unroll the crescent rolls and have the children lay them on their piece of foil. (These will represent the grave cloths that were wrapped around Jesus.)
Have the children spread margarine on the crescent roll (to represent the oils used to annoint the body for burial).
Next they will place the marshmellows in the center to represent Jesus' body.
Sprinkle with cinnamon (again burial spices), and bring the crescent up to surround the marshmellow so it is completely hidden.
Place on a baking sheet in the oven (which is representative of the tomb) and bake until crescent rolls are done. (this is a good place to discuss the 3 days he was in the grave).
When done the marshmellow has seemed to disappear and the "cloths" and "tomb" are empty.

They are very yummy. I first heard this on the radio and have done it at church a couple of times and they are a hit...make sure you send home a copy of the recipe with each child.

Huli Huli Chicken

Hawaiian barbequed chicken is an island favorite. In the Hawaiian language “huli” means “turn over” or “flip,” which is precisely how Huli Huli Chicken is cooked. The outstanding feature of Huli Huli Chicken is the sauce.

3 Fryers split or quartered
¼ Cup Soy Sauce
¼ Ketchup
¼ Cup Pineapple juice concentrate
½ Cup Chicken broth
1/3 Cup White Wine
1 Teaspoon Worcestershire Sauce
1 Pinch Ginger

Combine soy sauce, ketchup, pineapple juice concentrate, chicken broth, white wine, Worcestershire sauce, and ginger in a large bowl. You may marinate your chicken pieces in the sauce or brush on and barbeque immediately. Grill the chicken turning and basting with the sauce until fully cooked.

I found this recipe online for my friend Linda Crosby at the bakery. We were having Team luncheons and our team was doing a luau!! Great cooked in the oven too!


Per Batch (Approximately 20 meatballs)
1 pound lean ground beef
1/2large onion
1/4 cup Milk
1 tbsp Butter
2/3 cup Italian Bread Crumbs (VIGO)
1 tsp salt
1 tsp Seasoned Salt
1 tsp pepper
1 tsp Garlic salt or garlic powder
6 tbspWorchester Sauce

1. Chop onion in small pieces and place in a bowl, mix in butter and 2 tbsp worchester sauce. Put in Microwave and heat on high for 2 1/2 - 3 minutes
2. Put onion mixture in freezer for 10 minutes (thickens mixture)
3. Heat oven to 400 degrees
4. Mix beef, egg, milk, bread crumbs, salt, pepper, garlic, onion mixture, and remaining worchester sauce in mixing bowl until uniform.
5. Form into 1 1/2 inch balls and place on non-stick surface (no spray- use aluminum foil if you have too). Lightly sprinkle some bread crumbs and seasoned salt over each ball and place in oven.
6. Heat in oven for 20-25 minutes until center is not pink.
7. Remove from oven and let cool for 10-15 minutes. 8. Serve with your choice of sauces over noodles or plain.

The batch made for lunch was served with the Ragu sauce (Flavor : Chopped Tomato, Olive Oil, and Garlic). I put the meatballs in the sauce in the morning and let them warm over a low heat until lunch.

Tracy S Sells

This was from a friend at the bakery who made them when we had our Italian themed team luncheon.

Wednesday, May 27, 2009

Texas Hash

  • 1 onion, chopped
  • 1 green pepper, chopped fine
  • 2 Tbsp shortening
  • 1 lb ground beef
  • 2 cups canned tomatoes
  • 1/2 cup uncooked rice
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/4 tsp pepper


  • Cook onion and pepper in shortening. Add ground beef and brown.
  • Stir in tomatioes and uncooked rice.
  • Season with chili powder, salt and pepper.
  • Put in glass baking dish and cover with foil.
  • Bake at 375 degrees for 45 minutes or until rice is cooked.

Great on a winter day with garlic bread. You can also add corn to cut some of the acidity.

Bar-B-Que Meatloaf

This was the 1st meal I made. I wanted to help Mom out one night in Graceville and found some hamburger thawing. I found this recipe in Mrs. Dubose's cookbook and cooked it. We had this along with peas Mom had cooked all day and cheese grits.

  • 1 1/2 lbs lean ground beef
  • 1 cup fresh bread crumbs
  • 1onion, finely chopped
  • 1 egg, beaten
  • 1 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 small cans tomato sauce
  • 1/2 c water
  • 3 Tbsp vinegar
  • 3 Tbsp brown sugar
  • 2 Tbsp prepared mustard
  • 2 tsp Worcestershire sauce


  • Mix together beef, crumbs, onion, egg, salt, pepper, and 1/2 can tomato sauce.
  • Form into loaf and put in shallow 7"x10" pan,
  • Combine rest of sauce and all other ingredients. Pour over loaf.
  • Bake in moderate oven at 350 degrees for 1 hour and 15 minutes. Basting occasionally.

Creamy Chicken


  • 1 whole chicken or 1 breast per person
  • 2 cans cream of chicken soup
  • 1/2 can milk [use to rinse out soup cans]
  • 1/3 cup chopped onion
  • oil for pan
  • water
  • garlic powder and black pepper to taste


  • Season chicken with garlic powder and black pepper.
  • Pre heat slow cooker. Whisk soup and milk together, set aside.
  • In frying pan, heat oil. Add chicken and brown on both sides.
  • Remove chicken from pan and pour off any excess oil in pan, leaving a small bit of oil for the onions.
  • Add onions to pan and saute. Add water to pan to deglaze it.
  • Add soup to pan and mix well, cook to heat soup.
  • Put chicken in heated slow cooker. Pour soup on top.
  • Cover and let cook, stirring occcasionally, until chicken is cooked thru.


  • you may need to add more water if soup mixture is too thick.
  • great served over mashed potatoes

Mom got this recipe from Aunt Charlotte. It is one of Dad, Chris and my faves!!

Monday, May 25, 2009


2 - cans of crescent rolls
2 - cans refried beans
1 - 16 oz sour cream
1 - pkg taco seasoning
1 - bag finely shredded cheese
Any topping you would like..

Press out the crescent rolls into a baking pan press seams so they do
bake apart. Bake at 375 till brown approx 10 min. Take out and let
cool. Mix the sour cream and 1/2 taco seasoning together may need
more (taste!) Spread the refried beans on the top of the crescent rolls
then add the sour cream mixture then top with the shredded cheese.
I put it back in oven under broil for just a few minutes to melt the
cheese slightly then refrigerate and slice when chilled.

I also have browned ground beef and made taco meat which I added on top of the beans.

This recipe came from a good friend, Darlene Ashley that I worked with at the bakery.

Sloppy Joe Turnovers


1 pound ground beef
1/4 cup chopped onion
1/2 cup ketchup
1/4 cup sour cream
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 can (12 ounces) refrigerated flaky biscuits
2 teaspoons butter, melted (optional)


1. Cook ground beef with onion in a large skillet, stirring continually, until the ground beef is browned and crumbly. Drain in a colander.
2. Return ground beef mixture to the skillet. Stir in ketchup, sour cream, salt and garlic powder.
3. Preheat oven to 375F. Pat or roll each biscuit into a 4-inch square on a lightly floured surface. Arrange the biscuit squares on ungreased baking sheets.
4. Spoon 1/4 cup of the ground beef mixture in the center of each biscuit square. Fold over the corner of each square to form a triangle. Seal edges with a fork. Cut three 1/2-inch slits in the top of each turnover.
5. Bake turnovers until golden brown, 15-20 minutes. Brush with melted butter, if desired.

This is one of my fave recipes from childhood. Mom always seemed to make them on a Friday night and that meant there were some left to warm up for breakfast on Saturday morning.

Pineapple-Coconut Angel Food Cake


1 package (16 ounces) angel food cake mix
2 cans (8 ounces each) crushed pineapple, undrained
1 teaspoon coconut extract
1 package (8 ounces) reduced-fat cream cheese
2 tablespoons confectioners' sugar
1 teaspoon pineapple or orange extract
1-1/2 cups reduced-fat whipped topping
1/4 cup flaked coconut, toasted


In a large bowl, combine the cake mix, pineapple and coconut extract. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. Run a knife around side and center tube of pan. Remove cake to a serving plate. For topping, in a large bowl, beat the cream cheese, confectioners' sugar and pineapple extract until smooth. Fold in whipped topping. Frost top and sides of cake. Sprinkle with coconut. Yield: 16 servings.

This is one of Mom's fave cakes to take to potlucks!!

3 P Salad


  • 1 box bow tie pasta
  • 1 pkg frozen petite green peas
  • 1 container bacon bits
  • 1 large bottle ranch dressing
  • 1 bag shredded cheddar cheese


  • Cook pasta according to package directions. Drain well. Rinse with cold water to cool pasta down.
  • Defrost peas but do not cook.
  • In large bowl, combine all ingredients and stir well.
  • Refrigerate until ready to eat. You may need to add more ranch before serving.

I created this recipe to take to work for a friend as a cool refreshing lunch one summer. You could add extra veggies to it like cucumbers or cherry tomatoes.