Saturday, March 29, 2014

Mueller's Old Fashioned Baked Macaroni & Cheese

You'll never want to try another macaroni and cheese recipe again after you make this one!  My Great Grandmother used to make this exact recipe from the back of the Mueller's noodle box and my mom has been making it for a long time, too.  It is probably the best tasting one out there that I have tried. It's also very good with some bacon in there. 


8 oz (1/2 pkg)Mueller's Elbow noodles
¼ Cup margarine or butter
3 Tablespoons all-purpose flour
1/8 Teaspoon dry mustard
1/8 Teaspoon salt (optional)
1/8 Teaspoon black pepper
2 Cups milk
2 Cups (8 oz) shredded sharp cheddar cheese
1 Cup croutons

Cooking Instructions

• Preheat oven to 350˚F.  
• Cook pasta for 3 minutes and drain.  
• In medium saucepan, melt margarine. Blend in flour, mustard, salt, and pepper.  
• Cook until mixture is smooth and bubbly; gradually add milk. 
• Cook and stir over medium heat until mixture boils; simmer 1 minute, stirring constantly. 
• Gradually mix in cheese. Stir over low heat until cheese is melted. 
• Add pasta; mix lightly. Pour into 2-quart casserole. 
• Top with croutons. Bake 25 minutes.

Sunday, March 23, 2014

Chocolate Chip Waffles

Here is a simple and delicious waffle/pancake recipe my family has been using for years. You can add anything you want to the batter!  Today it's chocolate chips.


1 1/4 cup all-purpose flour

2 Tablespoons granulated sugar

2 Teaspoons baking powder

1/2 Teaspoon salt

1 beaten egg

1 cup milk

1 Teaspoon vanilla

1 Tablespoon cooking oil


Stir together flour, sugar, baking powder, and salt.  Combine egg, milk, vanilla and oil; add all at once to flour mixture, stirring till well blended but slightly lumpy.  

Pour about 1/4 cup batter onto a hot, lightly greased griddle or skillet.  Sprinkle chocolate chips on top, and cook till golden brown.

Pour batter into waffle baker, sprinkle chocolate chips on top, and cook waffles till tops are crispy.

Tuesday, March 18, 2014

Homemade Biscuits

Looking for a quick, easy, but tasty biscuit recipe?  Well, I have one for you! 

My Grandmama taught my mom to make these, and my mom taught my sisters and I as well.  First thing I ever learned to cook was biscuits, been fixing them since I was 6 years old. 

Yields: 12 Biscuits


Preheat Oven: 400°

2 1/4 cup Self-Rising Flour

1/3 cup Crisco

1 cup milk(or buttermilk)

lightly grease a cookie sheet or biscuit pan with crisco.

In a large mixing bowl, combine flour, crisco, and milk.
With your hands(yes your hands!) mix all ingredients well, if too dry add more milk, if too wet add more flour. 

Place on a lightly floured surface and take pieces the size of a golf ball and shape into a round ball, place in pan and with your first two fingers, gently press down.

Cook for 20 minutes or until tops are golden brown.

Serve hot with sausage gravy, butter, or preserves.

Monday, March 3, 2014

::Homemade Pizza::

This pizza recipe has been in the family for a long time.  It's easy and doesn't take that long to make.

Yields: 9 Servings

Heat Oven: 375°


1 1/3 Cup Hot Water

2 Tablespoons Oil

4 Cups of Bread Flour

1 Teaspoon Salt

1 1/4 Teaspoon active dry yeast (or bread machine yeast)


In a standing mixer with dough hook, 
add water, oil, 2 cups flour, salt, and yeast in order as directed.  Mix on medium speed; add the other 2 cups of flour until mixture pulls away from the sides of the bowl, add more flour if sticky. 

Place dough on a lightly floured surface and divide in half.

Roll each divided piece into a circle

For each pizza, lightly spray a 13-14 inch pan with cooking spray and lightly sprinkle with cornmeal. 

Place on pan.

Fit to pan.

Once the dough is on the pan and crust kneaded, with a fork poke the center of the dough till completely covered with holes.


1 can Tomato Puree (10 oz.)

1/2 teaspoon salt

2 tablespoons grated Parmesan cheese

1/8 teaspoon Onion Powder

1/8 teaspoon Garlic Powder

1/4 teaspoon Black Pepper

1/4 teaspoon Basil

1/4 teaspoon Oregano

Mix all ingredients until blended. 

Spread however much sauce you would like to the pizza, add topping of your choice.

Bake for 16-20 minutes or until lightly brown.
Cool for 10 minutes then cut with pizza cutter. 

Friday, January 10, 2014

::Italian Cream Cake::

This cake has to be my new favorite! I must say though, pecans on anything are a weakness of mine.  They're my most favorite nut!  And yes I admit it, I ate 3 pieces of this cake today..


1 stick butter
1 cup shortening
2 cups sugar
5 eggs, separated
2 cups all-purpose flour
1 teaspoon baking soda
1 cup butter milk
1 teaspoon vanilla
1 cup coconut
1 cup chopped pecans
5 egg whites beaten stiff

Heat Oven 350°F

{Instructions as follows}

With an electric hand beater, cream butter and shortening.  Add sugar and beat until smooth and fluffy.  Add yolks one at a time, beating well each time.  Combine flour and baking soda.  Add to creamed mixture alternately with buttermilk.  Stir in vanilla, coconut and pecans with a wooden spoon. Fold in egg whites.  Pour into three greased 9-inch cake pans.  Bake 25 minutes or until the cake bounces backs up when you touch it lightly.

Cream Cheese Icing:

2 packages (8 Oz) Cream Cheese 
1 stick Butter 
2 teaspoons Vanilla 
 2 Lb Powdered Sugar 
1 cup Chopped Walnuts 
1 cup coconut

Beat cream cheese and butter with mixer until smooth.
Add sugar beat well and then add vanilla stir in well.
Frost each layer of cake and the entire outside.  Decorate with pecans.

::Homemade Fudge::

I made these for the neighbor's at Christmas and a big tin can full of it for my family on Christmas day.  It's so good!
 {Recipe below pictures}

{Carnation's Famous Fudge}

  • 1 1/2 cups granulated sugar
  • 2/3 cup (5 fl.-oz. can) Evaporated Milk
  • 2 tablespoons butter or margarine
  • 1/4 teaspoon salt
  • 2 cups miniature marshmallows
  • 1 1/2 cups (9 oz.) Semi-Sweet Chocolate chip morsels 
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1 teaspoon vanilla extract


8-inch-square baking pan with foil.

COMBINE: sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
STIR: in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. 

Pour: into prepared baking pan; refrigerate for 2 hours or until firm.

Lift from pan; remove foil.  Cut into 48 pieces.

::Peanut Butter Balls::


2 cups creamy peanut butter

1/4 cup unsalted butter, room temperature

1/4 teaspoon salt (optional)

1/2 teaspoon pure vanilla extract

2 - 2 1/2 cups confectioners (powdered or icing) sugar


 Chocolate Coating:

9 ounces semi sweet chocolate, coarsely chopped
1 tablespoon shortening

Put Peanut butter, butter, and salt in microwave until soft (1 minute)
Stir in Vanilla and powdered sugar until a hard dough is formed.

Roll dough into 1-inch balls.  Freeze until firm.

Heat your chocolate morsels and shortening in heatproof bowl placed over a saucepan of simmering water until fully melted.  Dip your balls in and remove with two forks.  make sure the whole ball is coated.

Let chocolate harden on balls then eat up!  These thangs are SO good!


Line two baking sheets with parchment or wax paper.

Place the peanut butter, unsalted butter, and salt in a microwaveable bowl, and heat in the microwave for about one minute or until just soft (check and stir the ingredients every 20-30 seconds). Stir in the vanilla extract and confectioners sugar and mix until it has the consistency of a stiff dough (add more sugar if necessary).

Roll the dough into 1 inch (2.5 cm) round balls. Place on the cookie sheets and refrigerate until firm (several hours or even overnight). You can also place the peanut butter balls in the freezer and freeze until firm (I find this makes it easier to dip them in the melted chocolate).

Melt the chocolate and shortening in a heatproof bowl placed over a saucepan of simmering water. Dip the balls, one at a time, in the melted chocolate, making sure the entire ball is coated with chocolate. Then, with two spoons or a dipping fork, remove the peanut butter ball from the melted chocolate, allowing any excess chocolate to drip back into the bowl. Place the chocolate covered balls back on the baking sheet. If desired, sprinkle the balls with finely chopped peanuts. When all the balls have been dipped in the chocolate, place in the refrigerator until the chocolate has set. 
Store in an airtight container for up to two weeks. They can also be frozen. To serve: place in small fluted candy cups.

Makes about 60 pieces, depending on size