Meat Loaf


  • 2 lbs ground beef (80/20 works best)
  • 1 1⁄2 cups seasoned dry stuffing cubes such as Stovetop
  • 1 teaspoon Accent seasoning
  • 1 onion – chopped
  • 2 cloves garlic – minced
  • 1 (1 1/4 ounce) package onion soup mix
  • 2 eggs
  • 1 cup catsup


  1. Mix all ingredients together
  2. Put in loaf pan.
  3. Add a light coat of catsup over the top
  4. Bake at 350 degrees for 1 hour.
  5. Drain excess grease from pan

Asian Spinach Salad


  • 8 T olive oil (divided)
  • 3 T sugar
  • 3 T unseasoned rice vinegar
  • 3 T soy sauce
  • salt and pepper
  • 1 pkg Oriental ramen noodles, coarsely broken
  • 1/2 cup slivered almonds
  • 2 T sesame seeds
  • 1 bag (10oz) spinach leaves
  • 1 bunch green onions, chopped


  1. Whisk 6 T oil, sugar, vinegar and soy sauce in small bowl to blend. Season dressing with salt and pepper.
  2. Heat remaining 2 T oil in heavy medium skillet over medium heat. Add ramen noodles (reserve seasoning packet for another use), almonds and sesame seeds. Stir until noodles, nuts and seeds are toasted and golden – about 8 minutes.
  3. Pour contents of skillet into large bowl and cool 10 minutes. Add spinach and green onions to the bowl. Toss with enough dressing to coat.

Makes 6 servings
Optional – add chicken breast to salad.

Split Pea Soup for the Crock Pot


  • 1 (16-oz) pkg. dried green split peas, rinsed
  • 2 cups diced ham (Aprox 3/4 pound – or a meaty hambone)
  • 4 carrots, sliced
  • 1 medium onion, chopped
  • 2 stalks celery plus leaves, chopped
  • 2 cloves of garlic, minced
  • 1 bay leaf
  • 1 Tbsp. seasoned salt
  • 1/2 tsp. fresh pepper
  • 1-1/2 qts. water


  1. Layer ingredients in slow cooker
  2. Pour in water, do not stir
  3. Cover and cook on high 4-5 hours or on low for 8-10 hours.
  4. Remove bay leaf.


Makes 8 – 12 OZ Servings

The Perfect Hard Boiled Egg Recipe


  • For 1-4 Eggs: 2 quarts water
  • For 12 Eggs: 3 1/2 quarts water
  • For 24 Eggs: 6 quarts water


  1. Lay the eggs in the pan and add the amount of cold water specified. Set over high heat and bring just to the boil; remove from heat, cover the pan, and let sit exactly 17 minutes.
  2. When the time is up, transfer the eggs to the bowl of ice cubes and water. Chill for 2 minutes while bringing the cooking water to the boil again. (This 2 minute chilling shrinks the body of the egg from the shell.)
  3. Transfer the eggs (6 at a time only) to the boiling water, bring to the boil again, and let boil for 10 seconds – this expands the shell from the egg. Remove eggs, and place back into the ice water. Chilling the eggs promptly after each step prevents that dark line from forming, and if time allows, leave the eggs in the ice water after the last step for 15 to 20 minutes. Chilled eggs are easier to peel, as well.


  1. Water should cover the eggs by 1 inch, so use a tall pan, and limit cooking to 2 dozen eggs at a time.
  2. The perfect hard boiled egg has a tender white, and a yolk properly set. There is not the faintest darkening of yolk where the white encircles it (a chemical reaction caused by too much heat in the cooking process). Eggs cooked this way can also be peeled neatly. The system described here, developed by the Georgia Egg Board, takes a bit of fussing – but it really does produce an absolutely Perfect Hard Boiled Egg!

Exported from MasterCook
By: Julia Child, The Way to Cook

Hamburger Potato Soup Skillet


  • 1 lb. lean ground beef
  • 1 medium onion, chopped
  • 2 cans Campbell’s cream of potato soup
  • 1/4 c. water
  • 1/8 tsp. celery salt


  1. In skillet, brown beef and cook onion until tender. Drain fat.
  2. Blend in soup, water, and celery salt.
  3. Heat, stirring occasionally.
  4. Serve with fried or poached eggs, rice or noodles.
  5. Garnish with chopped chives if desired.
  6. Makes four, one cup servings.

While repairing some kitchen cupboards, I realized that I had cans that had been sitting in the cupboard for years. I surfed the internet and found this recipe in an attempt to “eat to the walls”. It’s quick, easy, and good.

Aunt Louise’s Cranberry Apple Dish


  • 3 cups peeled and chopped apples
  • 1 can whole berry cranberry
  • 2 T. flour
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup melted margarine
  • 1/2 cup flour
  • 4 packages cinnamon or apple cinnamon instant oatmeal (do not follow oatmeal directions, just use the packages)
  • Chopped pecans


  1. Combine first 4 ingredients and place on bottom of greased casserole dish.
  2. Mix next four items and place on top
  3. Sprinkle on top with chopped pecans
  4. Place on top oven rack and bake for 45 min at 350 degrees.

My sister, Tanya contributed this recipe. It was from her husband’s Aunt Louise.

Catherine’s Corn Casserole


  • 1 small onion
  • 1/2 stick margarine
  • 2 eggs
  • 1 can whole kernel corn – undrained
  • 1 can cream corn
  • 1 box corn bread muffin mix (8 1/2 oz)
  • 1 cup shredded cheddar cheese


  1. In a casserole dish melt margarine over chopped onion for two minutes in microwave.
  2. Stir in 2 eggs, corn and corn bread muffin mix.
  3. Fold in cheddar cheese.
  4. Bake uncovered in a 350 degree oven for one hour.

My sister, Tanya contributed this recipe. It was from a friend of hers in her twin club.

3-Can Pumpkin Pie


  • 1 can (15 oz) pumpkin
  • 1/2 t. salt
  • 1 t. ground ginger
  • 1/2 t. cinnamon
  • 1/4 t. allspice
  • 1 cup evaporated milk
  • 1 can (14 oz) sweetened condensed milk
  • 2 large eggs, plus two yolks
  • 9-inch deep dish pie shell, baked (or two regular crust shells)


  1. Adjust oven rack to lower-middle position and heat oven to 300 degrees.
  2. In a saucepan, heat pumpkin, salt and spices to blend flavors, about 5 minutes. Add milks, cook until heated through.
  3. Puree eggs and yolks in a blender. With the blender running, add pumpkin mixture a spoonful at a time. Blend to form a silky texture. Pour warm filling into pie shell(s).
  4. Bake until a thin-bladed knife inserted near the center of the pie comes out clean – about 45 minutes. Cool on a wire rack.

I found this recipe in the Sunday Parade magazine one Thanksgiving. Pam Anderson was the author.

Aunt Kathleen’s Pecan Pie

Pecan Pie

  • 1 cup sugar
  • 1 T flour
  • 1/4 t salt
  • 1/2 cup melted butter
  • 3 eggs, beaten
  • 3/4 cup white Karo Syrup
  • 1 T vanilla
  • 1 cup pecans


  1. Preheat oven to 275°F.
  2. Mix together the sugar, flour and salt with an electric mixer.
  3. Pour the melted butter into the flour/sugar mixture and blend together on a low speed.
  4. Add the 3 beaten eggs, Karo Syrup and vanilla to the other ingredients in the mixer and beat on a low speed until thoroughly combined.
  5. The pie filling in the mixer should then be poured over 1 cup of pecans, which have been arranged in the bottom of an unbaked pie shell. Note: Do not press the pecans into the dough—they should float to the top of the filling on their own.
  6. Bake 1 hour on the middle rack of the oven.
  7. Remove the pie and chill prior to serving.

Click HERE for printable recipe card

This recipe comes from my mom’s Aunt Kathleen who lived in the German farming community of Cullman, Alabama. This pie was always a hit at their family gatherings. For years, I made this pie for my own family using pecans grown on an ancient tree in the front yard of my Great Uncle Karl’s place (which is now a living history farm ).
My dad would request this pie for his birthday instead of cake, so growing up I had it often. In January 2015, I made it for my dad’s 83rd birthday, when he and my mom were here visiting from Washington State.
I hope your family enjoys this taste of the south. –Bonnie Swanson


Amazing Carrot Cake


  • 2 1/2 cups flour
  • 2 1/2 t. baking powder
  • 1 1/4 t. baking soda
  • 2 t. ground cinnamon
  • 1 t. ground allspice
  • 1 t. ground ginger
  • 1/2 t. salt
  • 4 eggs
  • 3/4 cup sugar
  • 1 cup light brown sugar
  • 2 T. honey
  • 1 1/4 cup canola oil
  • Juice of one orange
  • Zest of one orange, minced
  • 17 oz. peeled grated carrots (aprox. 3 cups)
  • 1 1/2 oz. (aprox 6 pieces) candied ginger cut in thin pieces
  • 1 cup walnut pieces
  • 1 cup golden raisins


  1. Start heating the oven to 325° F.
  2. Butter and flour a 10″ Bundt pan.
  3. Sift together first 7 ingredients in a small bowl.
  4. With an electric mixer, beat sugars and eggs in a large bowl until light and fluffy.
  5. On low speed add honey and 1/3 of dry ingredients.
  6. Continuing on low speed, add oil and 1/3 of dry ingredients.
  7. Still on low speed, add orange juice and the remaining dry ingredients.
  8. Fold in remaining items.
  9. Bake approximately one hour.
  10. Cool in pan 20 minutes. Turn onto wire rack to finish cooling.
  11. Frost with cream cheese icing – see below.

Cream Cheese Frosting

  • 8 oz. package cream cheese
  • 3 cups confectioners sugar
  • Zest of one orange – minced
  1. Beat cream cheese and sugar.
  2. Fold in zest.


  1. I’m not that fond of most cakes, but I do love carrot cake. When I’m in a restaurant and am in the mood for a desert I often order carrot cake. Because of this, I have tasted lots of great carrot cake. This is the best carrot cake I have ever eaten. I am not a great chef (in fact the Bear hates my cooking) and you will notice that most of my recipes have less than 5 ingredients. But this recipe is worth the trouble.
  2. Regarding candied ginger. I didn’t have any idea what candied ginger was when I decided to tackle this recipe. After surfing the net, I discovered that you can buy it in small jars in the spice section of large supermarkets. However, it is quite expensive and I couldn’t find it in my local market. A cheaper option is the health food grocery stores. They sell candied ginger in the section of the store where the bulk food bins are located. In my case, I found it at Whole Foods grocery store in the wall of bins with rice, flour, nuts, and carob candy. It looks a little like dried pineapple chunks.
  3. Orange zest is the orange part of the orange. Peel just the orange part off (it’s a very thin layer). Try not to take the white layer underneath the orange with it.
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