Candy Apple Pie

Oh my, Oh MY!

Head on over to Serve Delish and check out some of their yummy recipes. I had someone tell me that this link isn’t working, however it was when I posted this recipe, so let us hope it comes back up.

1 1/2  Cups graham cracker crumbs
3  Tablespoons sugar
1/2  Teaspoon cinnamon
1/3  Cup butter, melted
3/4  Cup caramel ice cream topping
1  Cup chopped pecans

For the rest of the recipe go here

Candy Apple Pie

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Slow Cooker Caramel Apple Crisp

Fantastic recipes over at Eat At Home 

Slow Cooker Caramel Apple CrispOh this looks delicious!!

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Ultimate Ginger Cookies

This recipe is one of many that are remarkable, head on over and give more of their recipes a try. BarefootContessa

2¼  Cups all-purpose flour
1  Teaspoon baking soda
2  Teaspoons ground cinnamon
1½  Teaspoons ground cloves
½  Teaspoon ground nutmeg
½  Teaspoon ground ginger
¼  Teaspoon kosher salt
1  Cup dark brown sugar, lightly packed
¼  Cup vegetable oil
1/3  Cup unsulfured molasses
1  extra-large egg, at room temperature
1 ¼  Cups chopped crystallized ginger (6 ounces)
Granulated sugar, for rolling the cookies

Preheat the oven to 350º degrees. Line 2 sheet pans with parchment paper.

In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands.

In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute.

Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes.

Add the crystallized ginger and mix until combined.

Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1¾-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans.

Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside.

Let the cookies cool on the sheets for a minute or two, then transfer to wire racks to cool completely.

341_193 Ultimate Ginger Cookie

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Angel Pillow Cookies

Summary: An old time traditional danish recipe, I honestly can’t stop eating them! This is a melt in your mouth cookie. Recipe was brought from Holland by my great grandmother. The recipe calls for apricot jam, but you can substitute your favorite. Check out this web site for more goodies. What2Cook



1 3/4  Cups flour (sifted)
1/2  Teaspoon lemon zest
1/4  Teaspoon salt
8 oz. (225 g) cream cheese soft to room temperature
1  Cup butter soft to room temperature


1  Jar quality apricot preserves (or your favorite)


Cream butter and cream cheese with electric mixer, sift flour and salt together, and stir in lemon zest.

With a wooden spoon blend in flour. When well blended dough will be sticky, form dough into ball and refrigerate for 30 minutes.

Cut dough into 3 pieces and turn out onto floured surface. Roll each piece to 1/8 to 1/4 inch thick, cut into 3 inch squares.

Put 1 Teaspoon apricot preserves into center of each square. Brush edges of squares with egg whites, which have been beaten to a slight foam. Fold dough corners to center , covering apricot, and squeeze seams together.

Brush with egg whites and sprinkle lightly with granulated sugar.

On an ungreased cookie sheet place pillows an inch apart. Bake in a preheated 350º degree oven for 25 minutes or until lightly browned.

Use care and do not overfill, cool on rack.This is a melt in your mouth cookie.

Recipe and Photo courtesy of:


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Cherry Kurchen Bars

Dear Chrissy  (adapted from Better Homes & Gardens)


½ Cup butter, softened
½  Cup shortening
1 ¾  Cups sugar
1 ½  Teaspoons baking powder
½  Teaspoon salt
3  Eggs
1  Teaspoon vanilla
3  Cups all purpose flour
1 21-ounce  Can cherry pie filling (or substitute your favorite)

Powdered Sugar Icing:

1 ½ cups powdered sugar
¼ teaspoon vanilla or almond extract
2 to 3 tablespoons of milk (make a drizzle consistency)


Preheat oven to 350º degrees.

In a large bowl beat butter and shortening with an electric mixer on medium speed for 30 seconds. Add sugar, baking powder and salt.

Beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer.

Using a wooden spoon, stir in any remaining flour. Reserve 1 ½ cups of the dough.

Press the remaining dough on to the bottom of an ungreased 15x10x1-inch baking pan.

Bake for 12 minutes. Remove, then spread pie filling over crust in pan. Spoon reserved dough into small mounds over pie filling.

Bake an additional 30 minutes or until top is light brown. Cool in pan on a wire rack for 10 minutes. Drizzle with powdered sugar icing. Cut and serve.



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Speaking of Music ♫ ♪

Some of you might have seen this on TV – but I caught the tail end of it and went on a search in order to find it and see it from the beginning.

Oh my goodness, to be 96 and write a song about your wife who had passed, and the fact that this contest honored her with this song.  Love it, love it, LOVE IT.

Take a few minutes to watch this video through the end, very worth it.

A Letter From Fred – *OFFICIAL DOCUMENTARY* Oh Sweet Lorraine An Amazing Song Written by Fred!


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Musical Talent

Of which I have none, other than my love for music and those with talent.  I love to sing, but I cannot sing, and often warn people that I will sing and they might wish to move away.
I suppose if I could have one wish granted it would be to be able to sing rather than having money. . . So I still sing and enjoy it because I can’t truly hear how horrible I am at it.

Also enjoying finding new young inspired artists who can sing, who are growing, changing and moving forward with sharing their talent with us.

This young lady I was able to meet through her Mother, we both had jobs with Hallmark as Merchandisers at the time, and her Mom would invite me to places she was going to sing. She has grown, and in that growth, become more and more talented.  Take a few minutes to listen and vote, it doesn’t cost you anything and means the world to Jamey.

She is an adorable talented young lady, who has the love and support of her parents, give a listen and vote for her…

Listen and Vote for Jamey Geston 


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Parmesan Chicken Bake

My Kitchen Escapades   (adapted from

6  Chicken breasts
1  Cup light mayonaise or greek yogurt (I have done 1/2 of each as well)
1/2  Cup fresh parmesan cheese, plus more for the top
1 1/2  Teaspoon seasoning salt
1/2  Teaspoon pepper
1  Teaspoon garlic powder

Preheat oven to 375° F and spray the inside of a 9×13 glass pan. Lay the chicken inside the pan.

Mix together the remaining ingredients and spread evenly over each piece of chicken, being sure to cover all the exposed raw meat (so it doesn’t dry out.) Sprinkle on a bit more fresh parmesan over all the chicken.

Bake uncovered for 45 minutes. This dish is even better the next day, so just reheat in the microwave!

**Some have commented that this dish was way too salty. Please be sure you are using fresh parmesan cheese, not the stuff from a can. Also, use seasoning salt, NOT table salt. I have made this multiple times and have never had trouble with the salt level. If you are worried, use less.



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Chicken and Broccoli Noodle Casserole

Skinny Taste


6  oz Ronzoni Smart taste noodles (or no-yolk)
2  Teaspoon oil
4  Cloves garlic, sliced thin
12  oz fresh broccoli florets, chopped
1  Tablespoon butter
1  medium shallot, minced
3  Tablespoon all purpose flour
1-3/4   Cups fat free chicken broth
1  Cup 1% milk
12  oz cooked shredded chicken breast
4  oz shredded reduced fat sharp cheddar (Sargento)
Cooking spray
3  Tablespoon shredded parmesan cheese
2  Tablespoon seasoned breadcrumbs (I used whole wheat)


Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.

Heat oil in a large skillet. Add garlic and cook on medium heat until golden, about 1 minute. Add the broccoli and a little salt, sauté and cover the broccoli for about 3 minutes on medium heat until the broccoli begins to soften. Set aside.

Preheat the oven to 375°. Lightly spray a 9 x 12 casserole dish with cooking spray.

In a large pot, heat butter over medium-low heat, when melted add the shallot and cook until soft, 2-3 minutes. Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat.

Slowly whisk in the chicken broth until well combined over medium heat; whisk well for 30 seconds, then add the milk and bring to a boil. Simmer on medium heat, mixing occasionally until it thickens (about 6-7 minutes). Remove from heat and add reduced fat sharp cheddar and 1 tablespoon of the parmesan cheese; mix well until the cheese melts.

Add the shredded chicken, noodles and broccoli to the sauce and mix well until evenly coated.

Pour into a casserole dish and top with parmesan cheese and breadcrumbs. Spray a little more cooking spray on top and bake for about 20 – 25 minutes. Place the casserole under the broiler a few minutes to get the crumbs crisp and golden (careful not to burn).


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Apple Butterscotch Crescent Rolls

 Southern Lady Cooks

These apple butterscotch crescent rolls are so easy to make and so good with coffee for breakfast in the morning.  I love experimenting with crescent rolls. There are so many good treats you can make with them.


1 (8 ounce) Original Crescent dinner rolls
1 large apple, peeled and shredded or grated
Butterscotch chips
Nuts of your choice
3  Tablespoons butter or margarine, melted
1/4  Cup sugar
1  Teaspoon ground cinnamon

Remove rolls from package and pat out on biscuit board or counter top.

Add about 1 Tablespoon grated apple, a couple butterscotch chips, 2 or 3 raisins, and some chopped nuts of your choice.

Roll up as you would for crescent rolls and kind of smash ends together.

Dip in melted butter.  Have your sugar and cinnamon mixed in a shallow plate. After dipping in melted butter, roll in cinnamon mixture.

Bake on ungreased cookie sheet in preheated 350 degree oven for about 15 minutes until brown.  You can serve with or without the powdered sugar topping below.

Makes 8 buttery apple butterscotch rolls.

Powdered Sugar Topping

1/2  Cup powdered sugar
3 or 4  Tablespoons milk
1/2  Teaspoon vanilla extract

Mix well with wire whisk.  Drizzle over crescent rolls.


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