Tuesday, November 6, 2018

Glazed Lemon Cookies

My cousin hosted a ladies luncheon this past weekend.  The theme was Italian.  With all the heavy pasta dishes I thought a light dessert would be good.  If you have ever been to Maggiano's Little Italy restaurant for your birthday you might have tasted their little crescent shaped lemon cookies.  In searching for a recipe these came up as a copy cat version.  Lots of good reviews from the ladies.  They were really good.


3/4 cup (1-1/2 sticks) butter, softened
3/4 cup sugar
2 egg yolks
1/2 teaspoon vanilla
1/4 teaspoon salt
2 cups flour

2 cups powdered sugar
2 Tablespoons lemon juice

Preheat oven to 350 degrees.  Beat butter and sugar until fluffy.  Add egg yolks, vanilla and salt.  Blend well.  Add flour.  Divide dough in half and roll into logs wrapped in plastic wrap.  Refrigerate 30 minutes.  Slice into 1/2 inch slices and place on cookie sheet lined with parchment paper.  Bake for 16-20 minutes until lightly golden.  Do not overbake.  Cool cookies.  Combine glaze ingredients.  Dip cooled cookies into glaze and let rest until dry, about 15 minutes.

Sunday, September 9, 2018


I'm always looking for new and different biscuit recipes.  I have a friend who loves nothing more than a gift of biscuits. These happen to be just about the easiest I've ever done.  Just two ingredients and they taste really, really good.


2 cups self-rising flour
1-1/2 cups heavy whipping cream
2 tablespoons oil or butter

Preheat oven to 400 degrees.  Pour oil or butter in a 9-inch pie plate.  Stir together 2 cups self-rising flour and 1-1/2 cups heavy whipping cream.  Pour out over a lightly floured surface and pat down to about 1 inch thick.  Cut with a biscuit cutter (I use an old Contadina tomato sauce can that was my Mama's).  Place on greased pie plate.  Bake in oven for 12-15 minutes or until lightly browned.  Can brush with melted butter after taking out of the oven.

Sunday, May 13, 2018

Chocolate Dream Cookies

A recent birthday for a friend who loves chocolate.  I had made some really good chocolate cookies before but was not at home to search my files for that recipe so I went in search of a similar one.

Searching the trusty Internet, I found the following recipe from Nestle and I think they were a big hit.


2 1/4 cups all-purpose flour.
1/2 cup baking cocoa 
1 teaspoon baking soda.
1/2 teaspoon salt.
1 cup (2 sticks) butter, softened.
1 cup packed brown sugar.
3/4 cup granulated sugar.
2 large eggs.

Preheat oven to 375 degrees.

Combine flour, cocoa, baking soda and salt in a small bowl.  In another bow, beat butter, brown sugar, granulated sugar and vanilla until creamy.  Beat in eggs for about 2 minutes until light and fluffy.  Gradually beat in flour mixture.  Stir in morsels.  Drop by rounded tablespoon (I used a cookie scoop) onto parchment paper.

Bake 8 to 10 minutes until cookies are puffed.  Cool on baking sheets.

Monday, April 16, 2018


I went to a pot luck dinner this weekend.  I usually bring desserts and wanted to try something different.  Southern Living recipes are always a definite way to go.  I added coconut to the recipe and also toasted some to go on top for garnish.  I'm not sure where the name hummingbird cake came from, but it is a good cake.


3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 large eggs, lightly beaten
1-3/4 cups mashed ripe bananas (about 4 large)
1 8-oz. can crushed pineapple (do not drain)
1 cup toasted chopped pecans
1/2 cup sweetened coconut
3/4 cup canola oil
1 teaspoon vanilla


4 oz. cream cheese, softened
2 cups sifted powdered sugar
1 teaspoon vanilla 
1 to 2 tablespoons milk

To prepare the cake:  Preheat oven to 350 degrees.  Stir together flour, sugar, baking powder, cinnamon.  Add eggs, oil, and bananas.  Stir well.  Add pecans and coconut.  Pour into prepared bundt or angel food cake pan.  Bake for 1 hour or until middle tests clean.  Cool completely.

Stir together glaze ingredients.  Pour over cooled cake.  Add chopped nuts and toasted coconut over top.

Saturday, March 24, 2018


A boring Saturday morning.  I had some buttermilk that needed using up so went in search for a buttermilk coffee cake recipe.  Lots to choose from and this is how I made it.


2-1/2 cups all purpose flour
1 cup packed brown sugar
3/4 cup granulated sugar
1-1/2 sticks of butter, melted
2 eggs
1 cup buttermilk
1 teaspoon cinnamon
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped pecans


1 cup powdered sugar
1/4 cup evaporated milk
1/2 teaspoon vanilla
Sprinkle of cinnamon

Preheat oven to 350 degrees.  Spray a 9 inch springform pan and set aside.  In a mixing bowl, stir together flour, brown sugar, granulated sugar.  Pour melted butter over and stir to combine.  Remove 2/3 cup of mixture and set aside.  To the remaining dry ingredients add the baking powder, eggs and buttermilk.  Mix with hand mixer until smooth.  Pour into prepared pan.  Sprinkle the dry mixture that you set aside and sprinkle 1/2 cup chopped pecans over.  Place in oven and bake for 45-55 minutes.  Remove from oven and cool.

Stir together the glaze ingredients and swirl over cooled cake.

Wednesday, January 17, 2018

Purple Majesty and Back from a Very Long Break

It's been a long while since I have posted to this little ole blog.  I haven't made a lot of new things to share anyway but had a big life moment occur which set my kitchen back a bit.

On August 25, 2017 Hurricane Harvey blew into my life dumping over 50 inches of rain in this area. I was very lucky to be able to evacuate to my son and his family's home.  It was several days before I could get back home to find that I had over a foot of water in my home.  I've lived here for over 38 years and gone through several hurricanes without issue, but Harvey was something else.  Tearing everything out of my house and starting over took 82 days and I was able to move back in.  Right now I am still waiting on furniture but the house is back, newer than ever. I am so fortunate to have had a safe and comfortable place to stay and insurance.  There are so many families still not back or even close to starting over.  Such a tragedy.

My birthday also happened the weekend Harvey visited and when I was able to get out and visit my cousin and her husband, I found the most beautiful birthday present waiting for me.  A purple professional Kitchen Aid mixer.  I was overwhelmed with such a gift.  It was a work horse during Christmas cookie baking.

I hope to get back to blogging and hopefully I will have new things to share soon. ♥♥♥

Saturday, April 29, 2017


Some people call these lemon brownies, but it's hard to call something so light and buttery looking brown.  Another recipe for the abundance of lemon juice I have frozen.  These are really, really good.


2 sticks butter, softened
2 cups all purpose flour
2 cups granulated sugar
4 eggs
4 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla


3/4 cup powdered sugar
2 tablespoons lemon juice

Blend until smooth.

Preheat oven to 350 degree.  Prepare a 9 x 13 pan with Baker's Joy or Pam. Mix together all ingredients. Spread in pan.  Bake at 350 degrees for 25 minutes.  Do not overbake.  Edges will be light brown.  Pour glaze over cooled cake.  Let glaze set before cutting.


I made this recently for work and shared the recipe with a coworker.  You know my pictures are not this good, so she was kind enough to share her picture after she made it.  It's a really good, moist pound cake loaf.  I've been lucky over the summer for friends to share their abundance of lemons and have frozen lots of lemon juice and zest to use in recipes.


1-1/2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1 cup granulated sugar
2 tablespoons butter, softened
1 teaspoon vanilla
2 teaspoons lemon extract
1/3 cup lemon juice
1/2 cup oil
1 cup sour cream
1 teaspoon lemon zest

1 cup powdered sugar
3 tablespoons lemon juice

Mix together until smooth.

Preheat oven to 350 degrees.  Spray 9 x 5 loaf pan with Baker's Joy or grease and flour.
In a large bowl, combine flour, baking soda, baking powder and salt.  In another bowl combine eggs sugar, butter, sour cream, vanilla, lemon extract and lemon juice until blended well.  Pour wet ingredients into dry ingredients and blend until smooth.  Add oil and lemon zest.  Mix well.

Pour into prepared loaf pan.  Bake at 350 for 45-55 minutes until toothpick comes out clean.  Remove and cool.  Pour glaze over top of cooled cake.

Sunday, February 19, 2017

Cheesy Corn Grits

My cousin hosted a ladies brunch this past weekend.  I normally make something sweet, but decided on a savory dish instead.  We had lots of nice food and games and conversation.


6 cups chicken stock
2 cups 5-minute grits (not instant)
1 tablespoon Hidden Valley ranch seasoning
6 slices thick bacon cooked and chopped (I used jalapeno bacon)
1 can of roasted corn, drained (can use frozen)
2 cups smoked gouda cheese
1 stick butter
Milk or cream to desired thickness
Green onion tops and cheese for topping

Place 6 cups stock and grits and seasoning in a large saucepan.  Bring to a boil and cover.  Simmer for 6 minutes until grits are done.  Stir in grated gouda cheese.  Cut butter into pieces and stir in until smooth.  Stir in corn.  Stir in bacon, leaving a little for the topping.  If the grits are too tight, pour in some cream or milk to desired consistency.

Pour into a serving dish.  Top with green onion and bacon and cheese.

Saturday, December 31, 2016

7-Up Biscuits

I have a friend whose favorite gift from my kitchen is biscuits.  I normally use my favorite recipe which I posted years ago Very Best Buttermilk Biscuits.

I didn't have ingredients for my usual recipe and a coworker had made these and brought to work so I thought I would try them.  Very easy, but not quite as good as buttermilk biscuits.  You can't taste the 7-Up.  It does make a light biscuit though.


4 cups Bisquick
1 8 oz. container sour cream
1 cup 7-Up or any lemon-lime soda
1/4 cup butter

Preheat oven to 425 degrees.  In a 9 x 13 pan, melt the butter.  In a bowl cut the sour cream into the Bisquick until well mixed.  Add soda.  Stir together and roll out onto floured surface.  Cut into 12 biscuits and place in buttered pan.

Bake at 450 degrees for 12-14 minutes until golden brown.  Butter tops of biscuits right out oven.

Friday, December 2, 2016


Another birthday cake for a coworker.  I've seen this cake named Pig Pickin' Cake but since this was for a birthday and not a barbecue, I thought a more appropriate name would be just what it is - Mandarin Orange/Pineapple cake.  Another dressed up cake mix.


1 box yellow cake mix
11 oz. can mandarin oranges, do not drain
4 eggs
1/4 cup oil
1 16 oz. carton Cool Whip
1 15 oz. can crushed pineapple, drained
1 small box instant vanilla pudding

Mix together cake mix, canned oranges with juice, eggs, and oil.  Pour batter into three greased and floured 8 inch round cake pans.  Layers will be thin.

Bake at 350 degrees for 25 minutes or until cake tests done.  Cool layers on wire racks.

Mix together Cool Whip, drained pineapple, and DRY pudding mix.  Frost layers and cake.  Refrigerate until ready to eat.

Strawberry Margarita Cake

I haven't blogged anything in such a long time.  Still making birthday cakes for coworkers based on their likes or wishes.  This one was for someone who likes strawberry margaritas.  Not a big fan of using cake mixes, but sometimes that's what it takes.  This is such an easy cake, but everyone seemed to like it.


1 box white cake mix
3 egg whites
1/2 cup water
1/3 cup oil
3/4 cup frozen strawberry margarita mix (thawed)
2 tablespoons lime zest
1 16 oz. container Cool Whip

Preheat oven to 350 degrees.  Grease and flour 9 x 13 cake pan.

Mix cake mix, egg whites, water, oil, and margarita mix.  Mix until smooth.  Pour batter into prepared pan.  Bake 25 minutes or until toothpick comes out clean from center of cake.  Cool cake.

Mix lime zest into Cool Whip.  Frost cake.  Decorate with strawberry slices and lime wedges and some grated lime zest.  Put in fridge for several hours or overnight before serving.

Sunday, July 31, 2016

Navajo Tacos/Indian Fry Bread

I spent the day yesterday with one of my best friends.  When we get together we like to try a new recipe or cook something together.  When I was a girl my family took a vacation to Ruidoso, New Mexico where I first tasted Indian Fry Bread.  My friend has Native American heritage and had a recipe for this.  Her family used to serve this with a type of stew but we decided to make Navajo Tacos.


5 cups all-purpose flour
1 tablespoon salt
5 teaspoons baking powder
2 cups hot water
Oil for frying

Stir together the dry ingredients.  Make a well and pour hot water and stir until dry ingredients come together.  Knead until dough comes together.  Put a little oil on your hands for the final knead.  Cover with a cloth to rest.  Pull off small balls of dough and press out.  Fry in hot oil until brown on both sides.  Drain on paper towels.  If you make them small and a little thicker they are more doughy. Flattening them out thinner like a tortilla they are more crispy.

We made our tacos with hamburger meat seasoned well with salt and pepper, chopped onions and a can of green chiles.  Once that was drained and put aside, we made a little buffet consisting of refried beans, fresh tomatoes, chopped lettuce, jalapenos, cilantro, and cheese.  These are good even with cinnamon sugar for a dessert option. Kind of reminds me of elephant ears that way.

It was a fun day well spent.

Saturday, May 7, 2016

Girl Scout Cookie Samoas Bundt Cake

Our annual company picnic (Spring Fling) was yesterday.  Among the fun we have a bake off.  I won first place with this one.  I found this recipe on Pinterest.  



1-1/2 cups semi-sweet chocolate chips
1 stick butter, softened
2 cups packed light brown sugar
3 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (8 oz.) container sour cream
1 teaspoon vanilla
1 cup hot water

Preheat oven to 350 degrees.  Grease and flour bundt pan or using baking spray.
Melt chocolate chips until smooth when stirred.  Set aside.  Beat butter and brown sugar with mixer until blended well (about 5 minutes).  Beat in eggs one at a time.  Beat in melted chocolate until just blended.  Stir together flour, baking soda, and salt.  Add flour mixture to batter, alternating with sour cream on low speed until just blended.  Slowly with mixer on low add hot water.  Stir in vanilla.  Pour batter into prepared bundt pan. Bake at 350 degrees for 55 minutes to 60 minutes or until a wooden pick inserted in the center comes out clean.  Let cool for 10 minutes in pan, then remove cake from pan onto plate to cool completely.


1/2 stick butter, softened
3 cups powdered sugar
2 tablespoons heavy cream or milk
1 teaspoon vanilla

Beat butter until creamy.  Gradually beat in powdered sugar.  Beat in enough cream or milk to get to spreading consistency.  Spread on cooled cake.


1-1/2 cups toasted coconut
Caramel sauce
Hot fudge sauce

Sprinkle toasted coconut all over cake.  Drizzle caramel sauce and hot fudge sauce.

Sunday, April 17, 2016

Famous Brick Street Chocolate Cake

A recent birthday for a coworker who requested a chocolate cake.  I had saved this recipe a while back from Pinterest.  This just might be one of the best chocolate cakes I've made.  Of course, being in Texas it had to be served with Blue Bell ice cream which is lurking in the background. :o)  

Pinterest took me to a blog Through Her Looking Glass which tells the story about this delicious cake which comes from the Brick Street Cafe in Greenville, N.C.  If it's Southern, you know it has to be good!



2 cups granulated sugar
1 cup butter, softened
1-1/2 teaspoons vanilla
3 large eggs
2-1/2 cups cake flour
1 cup baking cocoa, sifted
2 teaspoons baking soda
1/2 teaspoon salt
Small box instant chocolate pudding mix
2-1/4 cups buttermilk
1 cup semi-sweet chocolate chips


1/2 cup water
1/2 cup butter
1 teaspoon vanilla
1 cup baking cocoa, sifted
3-1/2 cups powdered sugar, sifted
3 tablespoons heavy cream or milk (more or less for consistency)

Preheat oven to 350 degrees.  Beat sugar, butter, and vanilla in a large bowl.  Beat in eggs. Mix in cake flour, baking cocoa, soda, salt, chocolate pudding mix and buttermilk.  Stir in semi-sweet chocolate chips.  Pour into a greased tube pan.  (There is too much batter for a regular bundt pan).  Bake at 350 for 30 minutes.  Adjust baking temperature down to 325 degrees and continue baking 30-45 minutes more until cake tested comes out clean.  (Mine took close to an hour).  This is a very dense cake.  Cool cake completely before icing.

For icing, in a small pan on the stove, melt the water, butter and vanilla.  Remove from heat. Stir together the sifted powdered sugar and sifted cocoa powder.  Pour melted chocolate mixture over and mix well.  Add heavy cream until you get the desired consistency.  This will be poured over the cake.  The icing will harden as it cools.  It is a challenge to get this smooth so work fast.