Impossibly Easy Bacon Pie

November 8, 2015 by

This recipe is from cousin Debbie in Texas again.  She is an awesome cook by the way.  When she and her husband stayed with my Mom and Dad for a short period of time, all my Dad did was brag about her cooking.

From Debbie: “Aunt Sue’s daughter Debbie. Sounds yummy!!! I have not made it yet”  I just may have to make this myself.  We always love breakfast foods for dinner.

12  slices bacon, crisply cooked, crumbled
1 cup shredded Swiss cheese (4 oz)   (I use Sharp Cheddar)
1/3  cup chopped onion
3/4 cup Original Bisquick™ mix
1 1/2  cups milk
3  eggs
1/8 teaspoon pepper (I add additional spices)

    1 Heat oven to 400°F. Grease 9-inch glass pie plate. Sprinkle bacon, cheese and onion into pie plate.
    2 In medium bowl, beat remaining ingredients until blended; pour into pie plate.
    3 Bake 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

Chocolate Lasagna

November 8, 2015 by

This recipe came our good friend John C., AKA JC.  He sent this to Mark and I decided to make it for our daughter’s birthday lunch.  This stuff is so awesome, it went unbelievably fast, everyone loved it.  Thanks JC, it was awesome!!

IMG_3583          IMG_3580


  • 36 Oreo cookies (regular, not double stuffed)
  • 6 tablespoons butter, melted
  • 8 oz cream cheese, softened
  • ¼ cup granulated sugar
  • 3¼ cups cold milk, plus 2 tablespoons, divided
  • 12 oz tub Cool Whip, divided
  • 2 – 3.9 oz packages chocolate instant pudding mix
  • ½ cup mini chocolate chips
  1. In a large food processor, crush Oreo cookies into fine crumbs. Make sure there are no large chunks left.
  2. In a medium bowl, mix melted butter into cookie crumbs using a fork. When the butter is thoroughly mixed in, transfer it to a 9 x 13 inch baking dish. Using a spatula, press the crumbs down into the bottom of the baking dish as evenly as possible. Put baking dish in refrigerator while you work on the next step.
  3. In a medium bowl, mix the cream cheese with an electric beater until fluffy. Add the 2 tablespoons of cold milk and sugar and mix well. With large spoon or spatula, mix in 1¼ cups of the Cool Whip until combined. Spread cream cheese mixture over cookie crust. Return baking dish to refrigerator and let chill for 10 minutes.
  4. In a large bowl, mix together chocolate instant pudding and 3¼ cups cold milk with electric beater or whisk until the pudding starts to thicken. Spread the pudding over the cream cheese layer. Return baking dish to refrigerator and let chill for 10 more minutes.
  5. Have a seat on your couch and dream of how delicious this heavenly dessert is going to be. Start to drool.
  6. Spread remaining Cool Whip over the pudding layer and sprinkle mini chocolate chips over the top. (Feel free to use more than ½ cup of the chocolate chips if you want more!)
  7. Chill in fridge for 4 hours or freezer for 1 hour

Eileen’s Salad

November 1, 2015 by

This recipe is once again from cousin Debbie in Texas.  It does not have a name or a picture.  This is a recipe that her neighbor makes and Debbie thought it was good enough to post, so we will name it after the neighbor.  Debbie makes this dish  frequently and she says that it’s easy to divide for two people.

If someone makes it and wants to add a picture, please send it in and we will give it a picture.

Revised 11/1/15:  My mother-in-law made this and she said it was fantastic.  And she also sent me a picture.  Looks great.


1/2 cup of salad oil (I use extra light virgin olive oil)
1/8 cup white vinegar
1/4 cup sugar
1/2 tsp salt
1/2 tsp celery seed

Mix and refrigerate for 1/2 hour before using

1 head of lettuce
1/4 cup chopped onion (I typically do not use the onions)
1 8oz package of cream cheese, cubed as best you can
1 cup of cashews

Pour the dressing over the salad and serve

Salted Caramel Apple Crumb Bars

October 31, 2015 by

This is another recipe from cousin Debbie.

Here lately I have been into the salted caramel thing and I have got to try this recipe.  It looks so yummy.



Salted Caramel Sauce:

2 cups granulated sugar
12 tablespoons unsalted butter, at room temperature, cut into pieces
1 cup heavy cream, at room temperature
1 tablespoon fleur de sel or Maldon sea salt flakes

Apple Crumb Bars

For the Apple Filling:

5 cups peeled and diced apples (I used Granny Smith)
1 tablespoon fresh lemon juice
½ cup all-purpose Gold Medal flour
1 teaspoon cornstarch
1 cup granulated sugar
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground all-spice

For the crust:

3 cups all-purpose Gold Medal flour
1 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 cup cold unsalted butter, cut into small pieces
1 egg, lightly beaten
1/2 teaspoon vanilla extract

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Bacon Wrapped Cream Cheese Stuffed Chicken

October 31, 2015 by

This recipe comes from cousin Debbie in Texas.


  • 2 lb chicken breasts boneless and skinless
  • 8 oz cream cheese softened
  • 1 tbsp chives chopped
  • 12 slices bacon (3 pieces per chicken breast)
  1. Preheat oven to 375 degrees F.
  2. In a large frying pan over medium heat, cook bacon until it begins to curl and turn red – you want it to be partially cooked but still flimsy. Place bacon on a paper towl while preparing other ingredients.
  3. In a small bowl, mix together cream cheese and chives. Set aside.
  4. Place chicken breasts in a plastic bag. Using a meat mallet, flatten chicken breasts until they’re about 1/4 inch thick.
  5. Spoon a portion of the cream cheese mix and spread it in the center of the chicken breast, keeping at least a 1/2 inch gap from the edges clear.
  6. Starting with the smallest end, roll up the chicken breast. With the seam side of the chicken facing up, wrap pieces of bacon around it so that the ends of the bacon are tucked beneath the chicken. Wrapping this way should secure the bacon and keep the chicken wrapped. If needed, use toothpicks to help keep the chicken wrap together.
  7. Place chicken in a baking dish of your choice (I used a 9×13 I had handy) and bake for 30 minutes. Turn oven to broil for 5 minutes to crisp the bacon. If desired, sprinkle more fresh chopped chives on top. Serve immediately.

Hawaiian Rolls

September 26, 2015 by

This recipe is from cousin Debbie P. in Texas. She says “These rolls are so expensive to buy! My family loves them with BBQ :)”


Makes 16 rolls

For the sponge

1/4 cup all-purpose flour

1 tablespoon yeast

2 tablespoons lukewarm water

For the dough

1/2 cup pineapple juice

1/4 cup (4 tablespoons) unsalted butter, softened

1/3 cup brown sugar

2 large eggs, plus 1 egg yolk; reserve the egg white

1 teaspoon vanilla extract

2 3/4 cups all-purpose flour

1 1/2 tablespoons cornstarch

1 teaspoon salt

Step 1:

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Lemon-Blueberry Cupcakes

August 10, 2015 by

This one is another one from cousin Debbie P.  “Here’s a cupcake recipe I made the other day :). Yummmmmy!!!!  I made 12 large cupcakes versus 24 smaller ones.  Everyone loved them”




For the Cake

2 1/4 cups cake flour (I used Swan’s Down brand)
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 1/4 cups buttermilk, room temperature
4 large egg whites, room temperature
1 1/2 cups sugar
lemon zest from two lemons (finely grated)
1 stick (8 tablespoons) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure lemon extract

For Lemon Curd

1 cup white sugar
3 eggs
1 cup fresh lemon juice (about 4-5 lemons)
zest of 3 lemons
1/2 cup unsalted butter, melted

Lemon Blueberry Buttercream

4 sticks unsalted butter, softened
2 pounds confectioners’ sugar, sifted
pinch of fine grain sea salt
2 teaspoons vanilla extract
zest of one lemon (finely grated)
½ cup fresh blueberries, pureed with 1 tablespoon fresh lemon juice
1-3 tablespoons very cold milk (add until you reach desired consistency)


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Skirt Steak Quesadillas with Guacamole

August 10, 2015 by

Mark found this recipe on Weber’s website and it is excellent!  It’s simple to make and not very expensive.  We will be making this one again.






  • 3 tablespoons fresh lime juice
  • 2 tablespoons vegetable oil
  • 2 tablespoons minced canned chipotle chile peppers in adobo sauce
  • 1 tablespoon minced garlic
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cumin
  • ½ teaspoon freshly ground black pepper
  • 1½ pounds skirt steak, trimmed of excess surface fat, cut crosswise into 4-inch pieces


  • 2 ripe Hass avocados, cut into ½-inch dice
  • ⅓ cup finely chopped white onion, rinsed under cold water in a fine-mesh strainer
  • 1 medium jalapeño chile pepper, seeded (optional) and minced
  • 1 tablespoon finely chopped fresh cilantro leaves
  • 2 tablespoons fresh lime juice
  • ½ teaspoon kosher salt
  • 6 flour tortillas (8 to 10 inches)
  • Vegetable oil
  • 2¼ cups coarsely grated Monterey Jack cheese
  • Sour cream or plain Greek yogurt


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Blueberry Lemon Pie Bars

July 11, 2015 by

This recipe comes from my cousin Debbie. She says it’s super easy.  She made it for her nephew and family and they loved it!!!!!  They kept nice for 5 days!!!!




  • 1 cup (2 sticks) unsalted butter, melted
  • ½ cup granulated sugar (plus more for sprinkling)
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • the zest of one lemon, divided
  • 2 cups all-purpose flour


  • 8 ounces cream cheese, softened to room temperature
  • 2 large eggs
  • 1 cup granulated sugar
  • 1-5.3 ounce container lemon flavored Greek yogurt
  • 2 teaspoons lemon juice
  • pinch of salt
  • ½ cup all-purpose flour
  • 3 cups blueberries (fresh or frozen, unthawed)


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Hillshire Farm® Sausage Alfredo

May 23, 2015 by

I found this recipe in one of my Food Network magazines. We really enjoyed this one.



  • 1 (14 ounce) package Hillshire Farm® Smoked Sausage, diagonally cut into 1/4-inch slices
  • 8 ounces pasta, cooked, drained
  • 2 cups heavy cream
  • 2 teaspoons Cajun seasoning
  • 1/2 cup grated Parmesan cheese


  1. Prepare pasta according to package directions; drain and set aside.
  2. Saute sausage in a large skillet over medium-high heat for 5 minutes, turning occasionally.
  3. Add cream and Cajun seasoning; bring to a boil. Reduce heat; simmer gently for 3-4 minutes or until mixture begins to thicken. Remove from heat, stir in Parmesan cheese. Add pasta to sauce and toss.


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