May 29, 2017


Do you ever forget about a recipe, and then you are reminded of it years later?

That's what happened for me with this cake made in the crockpot.

Years ago, a friend of mine made dinner for me for my birthday, and dessert was a cake made in the crockpot and served with ice cream.  Yummy.

The recipe was in Southern Living magazine, and it was made with a spice cake mix.

We recently ate a late lunch at Ya Ya's, and had their chocolate souflee, which is very much like a chocolate molten lava cake.  I have had it described to me as such by a server at this restaurant.  It is served with vanilla ice cream and raspberry sauce (which I could always use more of).

You have to order the souflee when you order your lunch because it takes approximately 45 minutes to make.

It is truly my favorite dessert.  I have made it at home with varying degrees of success.  

Hey!  This was good!  (But not as good as the real deal.  No way.)  It is best served while it is warm.


Crockpot Chocolate Molten Lava Cake

1 chocolate cake mix (plus ingredients for preparing cake:  eggs, oil, and water)
1 jar of hot fudge 
1 12-ounce bag of semi-sweet chocolate chips

Add chocolate cake mix, the ingredients listed on box for preparing cake, hot fudge, and semi-sweet chocolate chips into a crockpot.  Mix ingredients with a spoon.  Turn crockpot on low and cook for 2 to 5 hours.

Serve with vanilla ice cream.



May 18, 2017


After playing golf on lady's day, I was on my way to the grocery store, and there was a man selling strawberries at the four-way stop in town, which sees a lot of traffic.

I pulled in and bought two quarts of berries and made this Lattice Work Strawberry Pie.

Isn't it pretty and rustic looking?  Just like grandma used to make!

You can see the strawberries peaking out and the juice running through the pie.

This pie was very juicy.  So much so, that I had to eat it with a spoon like strawberry shortcake, but who cares?

One of the many wonderful things about where I live is we have an abundance of locally grown fruit and vegetables.

I love going to the many Farmer's Markets in southern Illinois and southeast Missouri.

When Cudjoe was a boy, his parents planted and sold strawberries.  They farmed approximately one acre of strawberries.  He had to cultivate, fertilize and put straw on them.  

His dad was a fruit broker, and they had farmhands pick and pack the berries, and then they were shipped to the Chicago Market.

I'm always a little sad that strawberry season is a rather short season here.

But, boy, do we enjoy them while they last!


Strawberry Pie

1 quart of strawberries, capped, cut in half and rinsed in a colander
1 cup of sugar
1/4 cup of cornstarch
1 pinch of salt
2 tablespoons of fresh lemon juice

2 refrigerated pie crusts

1 egg, beaten
sugar for sprinkling on top of pie

Place one of the pie crusts in the bottom of a glass pie plate.  Prick bottom and sides with a  fork.

Stir together strawberries, sugar, cornstarch, salt and lemon juice.  Let this set for 10 minutes.

Pour into pie shell.  Cut second pie crust into strips and make a lattice work on top of the pie.

Brush the beaten egg on top of pie crust strips and sprinkle with sugar.

Bake at 400 degrees F for 10 minutes.  Lower oven temperature to 350 degrees F and bake for 30 minutes more.



May 11, 2017

M & M Cookies

Wow, were these cookies good!!  Every time I shop for groceries at Schnuck's, I always take an M & M Cookie home with me.  I don't know why, but I never make them.

I chill my dough in the refrigerator for at least one hour before scooping them with a cookie scoop and baking them.

Most of the time, I keep the dough in a bowl with an airtight lid and bake a few at a time.  Just enough for us to have.  The dough stays in the refrigerator for three or four days.

Cudjoe had bought a large bag of M & M's, and because I had all the ingredients in the house, I got the idea to make these cookies.

They were so good, I decided to share the recipe with you.

Easy, peasy, Lemon Squeezy.


M & M Cookies

2-1/4 cups flour
1 teaspoon baking soda
A pinch of salt
1 cup of butter (room temperature)
2 eggs (room temperature)
3/4 cup of sugar
3/4 cup of brown sugar
1 teaspoon of vanilla
1 cup of M & M's

Sift dry ingredients together and set aside.  Cream butter and sugars together until light and fluffy.  Mix in eggs one at a time.   Mix in vanilla.  Add dry ingredients to wet ingredients on low speed until just incorporated.  Stir in M & M's.

Refrigerate dough for at least one hour.  Using a cookie scoop, scoop cookies onto a baking sheet and bake at 350 degrees F for 10 to 15 minutes.



May 1, 2017


In 1996, I bought a cookbook from a friend whose son was graduating from high school.  It was a compilation of recipes from great home cooks and was sold as a fundraiser for the Class of '96.

The name of the cookbook is Ballard Memorial High School, Project Graduation "96".   

This recipe for Maple Bacon was one of the recipes that my friend contributed to the cookbook.

I had looked at this recipe several times over the years, but I had never made it.  But guess what??  I finally did, and I am glad I did.  It was sooo good!!

It makes a 9 x 13 pan, which makes it great to make and take, or if you are having breakfast or brunch for a group, it is the perfect size.


Maple Bacon

1-1/2 cups Bisquick
1-1/2 cups cheddar cheese
3/4 cup milk
1/4 cup maple syrup
1 tablespoon sugar
2 eggs
8 slices of bacon, crumbled

Spray a 9 x 13 pan with Canola Oil.  In a mixing bowl mix Bisquick, 1/2 of cheese, milk, syrup, eggs, and sugar with a fork until small lumps remain.  Pour into pan and bake uncovered 10 - 15 minutes at 350 degrees F.  Sprinkle remaining cheese and bacon on top and then return to oven and bake until cheese is melted.  Serve with warm maple syrup.

(The original recipe calls for 12 - 15 slices of bacon; however, I only used 8.)

(I also think you could make this with any pancake mix, and I will probably try that the next time I make it.)