Recipes From My House to Yours


I truly love to cook and will be adding my family favorites to this page on an irregular basis but will put out a post to check the page now and again.  Check back once in a while and see what’s cooking at my house.  If you’re looking for a specific recipe, complete a Control F on your computer,  a blank box will pop up for you to enter the main ingredient you are looking for, click enter and searches will show for that specific item.  You can also use the search box on the main page.  Now, let’s cook!!  


1 can black beans, drained & rinsed

Fresh tomato, diced

Fresh cauliflower, diced

Fresh celery, diced

Green onions, diced

Fresh green pepper, diced

Zesty Italian dressing

1 pkg. Ranch dressing mix

Mix all vegies together lightly.  Mix together the dressings and pour over vegies; toss well.  Top with shredded cheese if you like.  Chill until ready to serve.


1 large strawberry or cherry jello

20 oz. crushed pineapple, drained

16 oz. cottage cheese

16 oz. Cool Whip

Mix jello and pineapple together. Add cottage cheese mixing well.  Fold in Cool Whip.  Refrigerate for at least an hour before serving.


1 pkg. raspberry jello

1 c. boiling water

1 can whole cranberry sauce

1 c. diced apple with peel

1 c. diced celery

1 large can crushed pineapple, undrained

1 c. chopped pecans

Dissolve jello in water; add cranberry sauce stirring until dissolved.  Add remaining ingredients to jello mixture.  Stir. Chill in refrigerator until set.


1 lrg. pkg grape or blueberry jello

1 t. sugar

1 lrg.  crushed pineapple, undrained

1 can blueberry pie filling

Mix the above ingredients together.  Refrigerate until set firm in a 13x9x2 casserole dish.


1/2# cream cheese, soft

3/4 c. powdered sugar

1 t. vanilla

Mix all three ingredients and spread over congealed mixture.  Refrigerate for two hours & serve.


1 c. Miracle Whip (not mayo)

1/2 c. sugar

3 T. Vegie oil

3 t. apple cider vinegar

1/2 t. celery salt

8 c. finely chopped cabbage

2 medium carrots, shredded

1/4 c. finely chopped onions

Combine cabbage, carrots and onions in large bowl.  Combine well remaining ingredients in a separate bowl.  Pour over cabbage mixture and let stand a couple hours before serving!  Great alone or on barbecue, hotdog, whatever you use coleslaw on!!


2 cups rotini, cooked

1 pound hamburger, browned & seasoned (spices below)

1pound polska kielbasa, sliced

1 lrg onion, diced

1 green pepper diced

1 pkg. Pepperoni sliced

Fresh garlic, pressed or 1 T. Dried garlic

Salt & pepper, to taste

1qt. favorite spaghetti sauce

16 oz. Mozzarella cheese

Brown burger in skillet, add diced pepper and onion. Continue browning until onions are translucent. Season with spices while browning. Pour into large casserole dish, add spaghetti sauce and stir to cover pasta mixture; add sliced kielbasa. Top with pepperoni, then cover with mozzarella cheese. Bake at 350* and cheese is browned. Serve with salad and Texas garlic toast.


German Cookies

1/2 c. molasses

1/4 c. honey

1/2 c. butter

2 eggs, beaten

2 t. anise extract

3 1/2 c. all  purpose flour

1/2 c. sugar

1/2 c. brown sugar

2 t. cinnamon

1/2 t. salt

1 1/2 t. baking soda

1 1/2 t. ground cardamon

1 t. ginger

1/2 t. nutmeg

1 t. pepper

1 t. cloves

1 t. allspice

Preheat oven to 350*  prior to baking, this dough must chill for 3 hours.  Combine butter, honey and molasses and melt over low heat on the stove.  DO NOT BOIL!  Remove from heat and cool.  Beat eggs and anise together and stir into honey mixture.  In large bowl add flour, sugars, spices and salt.  Mix together with a heavy spoon.  Add the wet ingredients to flour mixture and stir to make a stiff dough.  Chill about three hours in fridge.  Remove and roll into small balls (1-inch).  The dough even though cool will become sticky fast so I used a dough ball maker instead of rolling in my hot hands.  Place on greased cookie sheets and bake for 15 minutes.  Remove from pan and let cool.  Roll in confectioner’s sugar if you like but I don’t.  Store in airtight container.


1 # hamburger, browned

1 pkg. Taco Seasoning Mix

1 small can tomato sauce

1 small can pinto beans, drained

Chili powder, to taste

Garlic powder, to taste

Dorito’s, crushed

Shredded lettuce

Chopped tomatoes

Chopped onions

1 pint mild salsa 

Shredded colby jack cheese

Add taco seasoning to burger.  Add tomato sauce and beans.  Stir in chili powder and garlic.  Serve poured over a nest of crushed Doritos.  Top with choice of remaining ingredients.


5-6 c. of fresh rhubarb, cut in 1″ cubes

Water, just enough to keep the rhubarb from sticking in sauce pan

2 c. sugar

1  3 oz. pkg. of strawberry jello, cherry, raspberry, or even blackberry

Cook the rhubarb in the water until soft.  Add sugar and take off the stove; stir to combine and sugar is completely melted.  Add the jello, stir and cool completely.  I then pour into small containers and freeze.  It’s wonderful on biscuits, bagels, toast and fresh sliced bread. 


1 box vanilla instant pudding

1 yellow or white cake mix

3/4 c. cooking oil

4 eggs

1 – 10 oz 7-UP

Mix all ingredients until smooth and pour equal amounts into three 9″ greased & floured (I use Baker’s Joy spray) cake pans and bake at 350* for 20 minutes or done.


1 1/2 c. sugar     2 T. flour     2 eggs     1 stick margarine     8 oz. crushed pineapple, drained     1 c. cocoanut     1/2 c. chopped nuts

In double boiler, mix and cook sugar, flour, eggs and margarine to a syrup consistency.  Remove from stove & add remaining ingredients.  Spread between cake layers and on top.


4 c. dried pasta

1 # cooked, seasoned chicken breast, diced

3 c. broccoli florets

1/2 c. golden raisins or Craisins

1/2 c. diced celery 

3/4 c. sliced almonds

4 scallions, diced


1 c. mayonnaise

3/4 c. sour cream

2 T. honey

3 t. dijon mustard

1 1/2 t. kosher salt

1 t. Italian seasoning

1/2 t. pepper

Cook pasta, drain & rinse under cold water.  In large bowl, whisk dressing ingredients until smooth.  Add cooked pasta, chicken, broccoli, raisins, celery, almonds, and scallions; toss to coat.  Refrigerate until ready to serve.

Classic Carrot Cake

Covered in wrap makes it hard to see but this is a carrot cake with caramel pecan frosting. Very moist cake!









8 oz. crushed pineapple, drained, reserve 2 T. juice

2 c. all-purpose flour

1 c. sugar

1 c. brown sugar

2 t. baking soda

2 t. cinnamon

1/4 t. salt

4 eggs

1 c. canola oil

2 c. shredded carrots

3/4 c. walnuts, chopped

Combine and add eggs, oil, carrots, pineapple and reserved juice and beat until combined.  Stir in walnuts.  Pour into greased 13x9x2 baking dish and bake @ 350* 35 – 45 minutes (touch top of cake to make sure it is done.  Cool and then frost with your favorite icing.


3 oz. lime jello

1 c. boiling water

1 c. cottage cheese

7 1/4 oz. crushed pineapple, undrained

1 c. mayonnaise

1 c. pecans, chopped

Pour boiling water over jello; stir until dissolved.  Let cool.  Stir in remaining ingredients.  Pour into 9×9 pyrex dish and chill.


2- 3 boxes French Vanilla instant pudding

3 c. milk

8 oz. Cool Whip

1 1/2 boxes graham crackers

Mix together pudding mix and milk; add Cool Whip.  In a long casserole dish place a layer of graham crackers, then a layer a pudding mixture; repeat until all pudding is used and top layer should be graham crackers.


1 c. sugar     1/2 c. cocoa     1 t. vanilla     1/3 c. milk

1 stick butter, room temp

Mix sugar, cocoa and milk and cook one minute in small saucepan.  Add butter and vanilla, stirring well to combine.  Beat until cool and spread over top layer of graham crackers.  Refrigerate 12 hours.

**In a hurry, use your favorite chocolate icing.


Our Favorite Fruit Cobbler

I love cobblers and this one is raspberry-blueberry. I love to warm in my microwave and then pour whole milk over it!!










1 c. self-rising flour

1 c. sugar

1 lrg. egg

1 c. milk

1 t. vanilla

1 stick butter

1 qt. favorite berries or peaches, drained

Melt butter in a 9 x 13 casserole dish in oven while preparing mixture.  Preheat oven to 350*.  Mix together flour, sugar, egg, milk and vanilla until smooth and creamy.  Pour into melted butter in casserole dish.  Pour drained fruit into middle of batter.  Bake for 35-45 minutes or golden brown on top.  Batter will rise up over fruit making a top crust.


8 hard-boiled eggs, diced

1 t. salt

1/2 c. finely chopped celery

1/4 t. pepper

1/2 c. finely chopped sweet pickles

1/2 c. mayo

Combine all ingredients. Chill until ready to serve on fresh bread!  Great sandwich!



3  eggs

1 c. sugar

2/3 c. canned pumpkin

3/4 c. all purpose flour

1 t. baking powder

2 t. cinnamon

1 t. ginger

1/2 t. nutmeg

1/2 t. salt

Combine eggs and sugar; beat well.  Add flour.  Combine remaining ingredients and add to mixture.  Spread batter into greased and wax paper lined 10 x 15 jelly roll pan.  Bake at 375* for 15 minutes.  Remove pan and cool for 15 minutes.  Flip cake from pan onto a tea towel.  Cool 10 minutes longer.   From short end of cake, roll cake up into towel and set aside.


Beat together 8 oz. cream cheese and 4 T. of butter.  Stir in 1 c. confectioners sugar and one teaspoon vanilla, blending until smooth and creamy.  Unroll cake and place on plastic wrap.  Evenly spread filling over cake.  Roll cake up again and cover with plastic wrap.  Place cake, seam-side down and chill for two hours.

I can eat the whole thing by myself!! 🙂


Chicken Salad (Turkey)

1 lrg. stick of celery, diced fine

1 lrg. onion, diced fine

Salt & Pepper, to taste

1 t. garlic powder

1 c. mayonnaise

1 pt. diced sweet pickle*

Combine all ingredients thoroughly.  Taste.  Now is the time to add more mayo or spices to your taste.

*My pickles are sweet with a little tang.

Grilled Chicken Salad

This is my most favorite summer salad.  Quick and simple!

2 lrg. skinless chicken breast, baked or fried

Large serving fresh salad mix

Favorite shredded cheese

Fresh cooked bacon slices, crumbled

Favorite salad dressing

Bake your chicken breast or fry it to your taste with your favorite seasonings.  When fully cooked, dice into bite size pieces.  Place your salad mix in serving bowls ( I use large bowls because this makes a meal!) and top with chicken pieces, bacon bits and cheese.  Top with favorite dressing and enjoy!!  You can serve with some fresh homemade bread that has been buttered and lightly topped with garlic powder.  YUM!

Steamed Asparagus

Fresh picked asparagus

Fresh picked asparagus






When asparagus is in season we pick it every two days.  I washed it really well and refrigerate it until ready to cook.  We sell it for $1.50 per pound when it is growing really well.  Lots of my friends grill it after brushing with olive oil lightly and seasoning with their favorite spices.  We love ours steamed lightly.  I get my salted water boiling and then put the stalks in a steaming basket over the boiling water about five minutes before we are ready to sit down to eat.  We want it steamed but still crisp.  I think heating it longer almost makes it slimy!  It’s the best first food in the spring.


Pumpkin Cookies

2 1/4 c. sugar

3/4 c. shortening

2 eggs, well beaten

1 lrg. can pumpkin

1 1/4 t. soda

4 c. flour, sifted

4 t. baking powder

2 c. raisins

1 c. chopped nuts

1/2 t. ginger

1/2 t. cinnamon

1/2 t. allspice

1/4 c. cloves

1 t. salt

2 t. vanilla

Cream together sugar and shortening.  Add eggs, pumpkin and soda.  Mix in remaining ingredients; stir well.  Drop by teaspoonfuls onto cookie sheet.  Sprinkle with cinnamon sugar.  Bake at 375* for 8-10 minutes.

Pumpkin Pie Squares

1 c. all-purpose flour

1/2 c. quick oats

1/2 c. brown sugar

1/2 c. margarine, room temp

3/4 c. sugar

15 oz. pumpkin

12 oz. evaporated milk

2 large eggs

2 1/4 t. pumpkin pie spice

1/2 c. chopped pecans

1/4 c. brown sugar

Combine flour, oats, brown sugar, and margarine & beat at low-speed until crumbly.  Press into bottom of ungreased 13 x 9 baking pan.  Bake for 15 minutes.  Combine sugar, pumpkin, milk, eggs and spice and beat at medium speed for 1-2 minutes.  Pour over baked crust and bake for 20 minutes.  Combine in small bowl pecans and brown sugar.  Sprinkle over filling and continue to bake 15 – 25 minutes or until knife inserted comes out clean.  Cool completely in pan on wire rack before cutting into bars.  You will think you’ve died and gone to heaven!!

Homemade Vegie Venison Soup

First you need a large pot and be ready to share this with family, friends and neighbors because it makes a big pot full!

Homemade soup to warm the belly and the soul!

Homemade soup to warm the belly and the soul!







Combine all of the following into the large heavy pot you own and cook slowly for two hours:

1 qt green beans, drained

1 pt. corn kernels, drained

1 qt. canned potatoes, diced in 1/2″ cubes

2 large onions, chopped

1 qt. canned venison (more if you like lots of meat in your soup) or beef

1 qt. diced, canned tomatoes w/juice

3-4 stalks of celery, 1/2″ cubes

1 qt. pinto beans

Salt & pepper, to taste

Any other vegies you like in your soup

It’s a one pot meal that everyone will enjoy and on cold winter days it’s the best comfort food you’ll ever want!!


Sand Tarts

Sand tarts are much like a pecan sandie but rolled in confectioner's sugar.

Sand tarts are much like a pecan sandie but rolled in confectioner’s sugar.









1 c. butter, room temperature

1/4 c. sugar

2 c. pecans, finely chopped

2 c. all-purpose flour

Powdered sugar

Cream butter with mixer.  Add sugar, pecans and flour, mixing well.  Shape into  1 – 1 1/2 inch balls, crescents or fingers.  Place on ungreased cookie sheet and bake 35 minutes.  While slightly warm, roll in powdered sugar.  Quick and very easy.

Cocoanut Macaroons

Cocoanut Macaroons

14 oz shredded sweet cocoanut

14 oz can sweetened condensed milk

1 t. vanilla

2 large egg whites, room temperature

1/4 t. kosher salt

Combine cocoanut, milk and vanilla in a large bowl.  Whip egg whites and salt on high-speed with whisk attached to mixer until they form medium firm peaks.  Carefully fold whites into the cocoanut mixture.  Drop the batter by teaspoonfuls onto a sheet pan lined with parchment paper.  Bake 25-30 minutes, until golden brown.  Cool and store in airtight container.  I personally love anything with cocoanut!

Preacher Cookies

Preacher Cookies- Quick and easy

Preacher Cookies- Quick and easy






2 c. sugar

1/2 c. cocoa

1/2 c. milk

1 stick butter

1 c. peanut butter

1 t. vanilla flavoring

3 c. quick oats

Combine sugar, cocoa, milk and butter in heavy saucepan and boil for one minute.  Remove from heat and stir in peanut butter and vanilla.  Add quick oats to mixture and mix thoroughly with a heavy spoon.  Drop by teaspoonful onto wax paper and let cool for 30 minutes.  Store in airtight container.  Sooooo good with a cold glass of milk!!

Aunt Opal’s Pumpkin Pie

Pumpkin pies baking I can eat a whole one all by myself!!

Pumpkin pies baking
I can eat a whole one all by myself!!








4 eggs

29 oz can pumpkin

1 1/2 c. sugar

2 t. cinnamon

2 t. ginger

1/2 t. cloves

2 – 12 oz cans evaporated milk

2 unbaked deep dish pie shells

Preheat oven 425*.  Beat eggs lightly and stir in remaining ingredients (except crusts).  Place pie shells in sturdy baking sheet covered with aluminum foil or place in a glass baking dish.  Pour mixture into unbaked pie shells and carefully place in preheated oven.  Bake 15 minutes and reduce temperature to 350* and continue baking another 40-45 minutes.  Remove from oven and cook.  Serve with whipped topping.  This is soooo good!!!

Oatmeal Raisin Cookies

Oatmeal raising cookies 2015





3 eggs, well beaten

1 c. raisins

1 t. vanilla

1 c. butter

1 c. brown sugar, packed

1 c. sugar

2 1/2 c. flour

1 t. salt

1 t. cinnamon

2 t. baking soda

2 c. quick oats

3/4 c. chopped pecans

Combine eggs, raisins and vanilla and let stand one hour.  Cream together butter & sugars.  Add flour, salt, cinnamon, and soda;  mix well.  Blend in egg mixture, oatmeal and chopped nuts.  Dough will be stiff.  Drop by teaspoons on ungreased cookie sheet.  ( You can roll into balls and flatten slightly with a fork.)  Bake at 350* for 10 – 12 minutes or lightly browned.  The trick to making these a soft cookie is not to over-bake.

Old-Fashioned Peanut Butter Cookies

Peanut butter cookies 2015





These are our favorite peanut butter cookies!

2 1/2 c. flour

1 t. baking powder

1 t. baking soda

1/2 t.  salt

1 c. butter

1 c. creamy peanut butter (you can use crunchy too)

1 c. sugar

1 c. brown sugar, packed

2 eggs

1 t. vanilla

Mix first four ingredients until well blended.  Beat butter, peanut butter and sugars in large bowl with mixer until fluffy.  Blend in eggs and vanilla.  Gradually add flour mixture, beating well after each. Drop dough by tablespoon 2 inches apart on baking sheet sprayed with PAM. Use large fork and flatten each cookie to about 1/3 inch thick.  ( I dip the fork in extra sugar to keep it from sticking to the cookie dough).  Bake 8 – 10 minutes at 350*  or until edges are golden brown.  Over-baking will make the cookies hard.  Cool on baking sheet for about 3-5 minutes.  Remove  to baking rack and when cool store in airtight container.

Pineapple Cookies

Pineapple Cookies - Soft cookie when baked.

 Soft cookie when baked.





1  c. packed brown sugar

1 c. sugar

2 large eggs

1 c crushed pineapple, drained

1 t. salt

3 t. baking soda

1 t. baking powder

4 c. all-purpose flour

In large bowl, combine all of the ingredients together until smooth.  Chill ( the original recipe does not call for chilling but I do to keep them from spreading on the cookie sheet).  Drop by tablespoon 2 inches apart on ungreased baking sheet and bake at 350* until the edges turn golden brown, about 15 minutes.  Cool the cookies on a wire rack  and store in an airtight container.  (The recipe calls for ungreased cookie sheet but mine stuck and next time I will use a little PAM on the cookie sheet.)

No-Bake Pecan Cocoanut Praline Cookies

Pecan Cocoanut Praline Cookies 2015





2 1/2 c. sugar

1/2 c. evaporated milk

1/2 c. corn syrup

1/2 c. butter

1 t. vanilla

2 c. chopped pecans

2 1/2 c. cocoanut

Mix sugar, milk, corn syrup and butter in large saucepan.  Bring to a rolling boil for 3 minutes.  Remove from heat and add pecans, cocoanut and vanilla.  Stir for about four minutes combining really well.  Drop by teaspoonfuls on waxed paper.  Let cool and set until firm.  Remove from paper and store in airtight container.  Enjoy!  These are very sweet!

Hershey Bar Cake

Delicious Hershey Bar Cake






2 c. sugar

1 c. butter, softened

1 c. chocolate syrup

4 eggs

2 1/2 c. flour

1 t. soda

1/4 t. salt

2 t. vanilla

1 c. buttermilk

6 Hershey Bars, melted

Cream sugar & butter, Add eggs one at a time.  Mix soda and buttermilk; add alternately with dry ingredients.  Mix well.  Add melted Hershey bars, syrup and vanilla.  Bake at 350* in greased, floured tub pan. 

While baking make the frosting as follows:   Boil for two minutes in a heavy saucepan, 1 cup sugar, 1/3 cup evaporated milk and 1/4 cup of butter.  Remove from heat and add 3 oz. chocolate chips.  Beat until slightly thickened and pour over cake.  TOO DIE FOR!!!  Very moist cake.

Salmon Cakes

Golden brown salmon cakes ready for a hot biscuit and tomato slice!! YUMM!!

Golden brown salmon cakes ready for a hot biscuit and tomato slice!! YUMM!! 








1 can favorite salmon (I use Alaska Pink)

1 sleeve Ritz crackers

Salt & Pepper to taste

1/2 c. finely diced onions

1 T. Old Bay seasoning

2 large eggs

In large bowl, mix all ingredients really well. Get out your favorite skillet and melt one stick of butter in it and get hot but not burning butter.   Form salmon mixture into 2 1/2″ patties about 1/4 inch thick and place in hot skillet.  Cook until golden brown on one side and flip and brown that side.  I usually flip them two or three times to make sure they’re cooked completely through.  Serve!  We love them on a hot biscuit with a slice of tomato.

Pumpkin Roll

1 cup sugar
1 tsp. soda
3/4 cup flour
2/3 cup pumpkin (not pie filling, canned pure pumpkin)
3 eggs
1/2 tsp. cinnamon
Mix all ingredients. Grease & wax paper a cookie sheet. Pour mixture into pan. Bake 15 min. at 375 degrees. Take out of oven and roll into thin linen towel for about 10 minutes. Unroll & spread in filling. After filling roll back up with end of roll facing down. Chill for at least an hour. I like for mine to chill overnight so the filling will absorb some of the flavors of the cake.  You can dust the roll with confectioner’s sugar after it chills.

8 oz. cream cheese
1 tsp. vanilla
1 cup powdered sugar
2 tbsp. soft butter
Mix until very creamy and spread on unrolled cake.


Smoked Sausage on top of the vegies.






This meal is so easy and will serve a family 4-6.  Spray your largest crockpot with PAM or other cooking spray.  Peel and quarter 7 or 8 medium-sized potatoes and layer in the bottom of the crockpot. Salt to taste.  Cut a medium head of white cabbage into chunks about the size of the quartered potatoes and layer on top of potatoes. Salt to taste. Clean a bag of baby carrots or peel and cut large carrots into 1″ chunks and layer on top of the cabbage.  Salt to taste.  Clean and slice a large onion and layer in rings on top of the carrots.  Open a package of polska kielbasa and cut in 1 1/2″ chunks and layer on top of the onions.  Pour 1/4 cup of water over everything in the crockpot.  Cover and cook on low about six hours.  This will make a big meal.  (Warning: If you use red cabbage, all of the vegetables will turn purple or gray looking.  It’ll still taste wonderful but it’ll look funky!)  Bear in mind that I used salt to season but think some of the ready-mix spices would be great on it as well.  I love using Mrs. Dash to season with.


Beer Butt Chicken






This is one of our favorites at home and it doesn’t heat up the kitchen and everyone loves it.

1 large roasting chicken, rinsed well inside and out

Olive oil, enough to rub all over the chicken

Beer Butt Chicken spice, enough to sprinkle inside and out

Aluminum foil, to wrap their tips of the wings and legs

1 canned soda or beer (I use Sprite or Ginger Ale)(pour out about 1/3 of the soda or beer)

I have a wonderful little metal contraption that I set the canned drink in and then sit the chicken over the can.  It’s well-balanced and keeps the chicken up off the grill to cook.

First, light your grill at its highest temperature.  While its heating up, rub your chicken generously with the olive oil.  Sprinkle the spices inside and pat all over the outside of the bird.  Wrap aluminum foil over the tips of the wings and the tip of the legs to keep from burning (they’re the first thing to burn).  Set the chicken over the soda can on the rack I mentioned earlier .   Turn the grill down as low as you can get it and place the bird in the center of the heat.  Close the grill and about every 15 – 20 minutes check and rotate.  The process will take 1 1/2 – 2 hours to cook and when the wing will pull away easily, it’s done. 

Favorite French Toast

French Toast & Homemade Maple Syrup





6 fresh eggs

10-15 slices of stale (or fresh) loaf bread

1 teaspoon of vanilla

2 teaspoons of cinnamon or nutmeg or both

1/2 cup of milk

1/4 cup of sugar

1 – 2 sticks of margarine

Mix all ingredients together until frothy.  While you’re doing this get your skillet ready by heating on medium and melt 1 stick of margarine.  Dip slices of the bread in the egg mixture coating both sides well and slide into melted butter in skillet.  Brown on both sides and move to warmed platter (warm mine in the microwave about 20 seconds).  Serve with fresh maple syrup and a tall glass of cold milk!!  Good stuff!

 Summer Deviled Eggs

Bacon Deviled Eggs




12 eggs, at least a week to 10 days old (peel better)

1 T. apple vinegar

Large pot of water

Add eggs to water and then add vinegar.  Boil for 15 – 20 minutes.  Cool and peel.  Cut in half lengthwise, empty cooked/solid yolk into separate container.  Put whites on serving platter.

Mash eggs very fine.  Add the following:

1/4 – 1/2 cup of favorite mayonnaise

Salt & pepper to taste

1 T. mustard

1 T. apple vinegar

3 T. sugar

Mix all together until you have the consistency you want for the eggs.  Using a table-spoon, fill the egg whites.  Sprinkle lightly with paprika for flavor and color.  Cool and serve.

My family gorges themselves on these beauties!

 Black Bean Salad




1 can black beans, drained and rinsed

1 can french style green beans, drained

1 can whole kernel corn, drained

1 can baby peas, drained

1 small jar pimento, drained

1 can cubed tomatoes, drained

1 can cannellini beans, drained

1 large red onion, diced

3-4 stalks of celery, diced

1 small jar of zesty Italian dressing

2 packets of Hidden Valley ranch dip mix

Drain all vegetables and mix together in large bowl.  Add celery and onions.  Mix together in small bowl the dressing and dip mix, thoroughly.  Pour over the vegetables and store in fridge for at least four hours in covered bowl.  This is such a filling dish and got a little zest!  I could eat it all myself!


1 Whole chicken

Lemon pepper spice


Sprinkle chicken inside and out with spices, pressing firmly into skin of chicken.  Spray inside of crockpot with PAM or favorite and place chicken (breast side up) into crockpot and cook on high until chicken is completely done.  Mine is almost meat falling off the bone.  Serve with your favorite sides or slice and when cool and store in ziploc bags for sandwiches.  You won’t believe how easy and good this dish is!

Lime Jello Salad

Lime jello salad





I usually make a double dose of this recipe because we like it so much, so my ingredients are exactly double.  Split the ingredients in half to fit a 9 x 9 Pyrex dish.  The best part about this dish is you can mix it all up in the same bowl you prepare it in if you want.

2 – 3 oz. boxes of lime jello

2 c. boiling water

1-20 oz. can of crushed pineapple, undrained

1-16 oz. container of small curd cottage cheese

2 c. of your favorite mayonnaise

2 c. pecan pieces

Pour boiling water over jello and stir until completely dissolved.  Let cool at least 30 minutes and add the pineapple and stir well.  This helps cool the jello mixture too.  Stir in cottage cheese, mayonnaise and pecan pieces.  Dump into your deepest bowl or large Pyrex baking dish.  Place in fridge for several hours until set or overnight.  You’re going to love it!!

Country Fried Turkey or Venison Tenderloin

8-12 slices of tenderized turkey breast or deer tenderloin

2 c. seasoned flour for coating

1 large diced onion

1 stick of butter

2 T. of cooking oil

Melt butter and oil together in skillet at medium heat.  Add onions and sauté.  Coat turkey or tenderloin slices in flour and drop into hot skillet of sautéed onions.  Brown on both side but watch carefully and don’t burn.  I usually turn the meat a three or four times.  Pour enough water over meat to cover and let simmer for about 15 – 20 minutes watching that the water doesn’t completely evaporate.  Place slices of meat in deep bowl and pour leftover gravy over meat and serve.   Wonderful with mashed potatoes and green beans!!

Rita’s Baked Beans

2 cans Bush’s Original Baked Beans

2# ground beef, elk or venison, browned

1 large diced onion

1 large diced green pepper

1 T. Worcestershire sauce

1 T. mustard

6-8 strips of lean bacon

Pour beans into a large casserole dish and set aside.  While browning the meat, add the diced onion and green peppers.  When browned nicely add the Worcestershire and mustard and stir.  Pour over the beans and stir well.  Place strips of bacon over the bean mixture.  Place in 350* oven and heat for about 30-45 minutes or until bacon is cooked and crisp but not burnt.  Remove from oven and serve.  Great with steaks or hotdogs and hamburgers.

Broccoli Casserole





3 c. chopped, cooked broccoli florets

1 large, chopped, onion

1 ½ c. mayonnaise

3 eggs, well beaten

1 ½ cans Cream of Mushroom soup (or Cream of Onion)

1 c. grated cheddar cheese

½ stick butter

½ pkg. stuffing mix

Mix broccoli with onion, mayonnaise, eggs,  and soup.  Pour into a greased 13x9x2 greased casserole dish.  Cover with grated cheese.  Melt the ½ stick of butter and mix with the stuffing mix.  Sprinkle over the casserole.  Bake at 350* for 45 minutes and serve.   

This is my personal favorite at holiday meals.


3 pkg. Fast Acting Yeast, dissolved in 1/2 c. lukewarm water

3 T. cooking oil

3 lrg. eggs

6 T. sugar

1/2 c. honey

1 T. salt

2 c. lukewarm water

8 c. bread flour

Mix in order listed until a soft dough forms.  Knead a little.  Place in large greased bowl (I use the one I mixed everything in). Let rise doubled or more!  Punch down and make into rolls (makes about four dozen) or loaves and place in well buttered baking pans.  Let rise double and preheat your oven to 375*.  **Bake until golden about 15 minutes for rolls and 20-25 for loves; move to place to cool and slather with melted butter.  Don’t leave in pans more than 15 minutes or they’ll sweat.  **If they are browning to quickly, cover with a sheet of aluminum foil laying gently over top of bread.

Eddie’s Custard Pie

Custard Pies





4 eggs, room temperature

½ t. salt

¾ c. sugar

1 can evaporated milk (not small can)

1 c. water

1 t. vanilla

¼ t. nutmeg

9” unbaked pie shell, deep dish

Combine all ingredients and beat well.  Pour into pie shell which has been placed on a pizza pan or baking  pan covered with foil (save on clean up later, see my pan below).  Place in oven and bake at 425* for ten minutes and reduce heat to 350* and bake 35-40 minutes or crust is golden brown and filling is set.  Remove from oven, cool and serve.  YUMMY!!  I usually make two batches at a time because we love these things.

Our Favorite Pound Cake

Lemon Pound Cake





2 sticks butter, room temperature

½ c. cooking oil, I use Wesson

3 c. sugar

5 large eggs, room temperature

3 c. all-purpose flour

1 c. milk, room temperature

1 t. vanilla flavoring

1 t. lemon flavoring  (Sometimes I vary the flavorings, favorite is Cocoanut or Black Walnut)

Cream butter, sugar and oil until smooth.  Add eggs, one at a time, beating well after each.  Combine flour and baking powder.  Alternate with milk and beat well after each addition.  Add flavoring and stir well.  Pour into greased and floured tube or bundt pan.  Bake one hour in preheated 350* oven or golden brown.  Let cool and turn on to a  cake plate.   I wrap mine in plastic wrap to keep moist but it usually doesn’t last long enough to dry out.


1 can LeSeur baby peas, drained

1 c. diced celery

1 c. diced green onions

1 c. chopped cashews

1 c. chopped cauliflower

1/2 c. sour cream

1 envelope french onion dip mix

Mix dip and sour cream.  Combine remaining ingredients and stir in sour cream mixture.  Chill & garnish with bacon bits just before serving.


6-8 medium potatoes, peeled and diced

1 large onion, peeled and diced

1 c. chopped sweet pickles

1 small jar pimentos

1/2 c. mayo

2 T. mustard

1 T. sugar

Salt & pepper, to taste

Cook potatoes until tender & drain completely.  Mix mayo, mustard, and sugar until creamy.  Add onions, pickles and pimentos to cooked potatoes.  Add salt and pepper.  Pour creamed mixture over all and mix well.  Chill & serve.


10 thoughts on “Recipes From My House to Yours

  1. Pingback: Recipe Updates | countrygirl-lifeonthefarm

  2. Carol Trutt

    I’m going to try the pound cake. My family will love it, they’ll think of their grandmother when they eat it. Thank you Miss Rita


  3. Mark

    My family has enjoyed the Lime Jell-O salad. I’m proposing that my wife try the broccoli casserole next. I appreciate your recipes. Thank you for posting them.


    1. countrygirllifeonthefarm Post author

      I think for now what i’ll do is send out a new post when I add a recipe and I’ll put the recipe right under the picture I have on the page now. I’ll keep searching for a way to add posts to the page!



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