Homeade Strawberry Crepes with Heavy Whipped Cream


3 cups Milk
2 cups All Purpose Flour
4 Eggs
2 Tbsp Vegetable Oil
Fresh Strawberries
1 can Heavy Whipped Cream


Combine and mix the first four ingredients in a bowl. It is necessary for some lumps to still be present once the mixture is mixed.  Heat a skillet, lightly greased with butter. Once heated, lift the skillet off of the range, and pour 1/3 cup of batter into the center of the skillet and move and tilt the skillet quickly until the batter is spread evenly and is covering the surface of the skillet. Return skillet to heat. As soon as the edges of your crepe begin to curl away from the pan, use a pancake turner to turn the crepe on to its other side. When that side begins to brown, remove the crepe from the skillet and on to a clean plate using the pancake turner. Repeat this process until all of the batter has been used. Serve with fresh strawberries and heavy whipped cream. Makes 32.

Extra Nutty Chocolate Chip Cookies


2 1/4 cups Flour
1 tsp. Baking Powder
1 tsp. Salt
1 cup Softened Butter
3/4 cup Sugar
3/4 cup Packed Brown Sugar
1 tsp. Vanilla Extract
2 large Eggs
2 cups  Chocolate Chips
2 cups Chopped Pecans


Preheat oven to 375 degrees. In a small bowl, mix flour, baking soda and salt together. Cream butter, sugar, brown sugar, vanilla in an electric mixer. Add eggs, one at a time. Slowly add the flour mixture. Stir in chocolate chips and pecans. Scoop dough into rounds and place on parchment paper lined baking sheets. Bake for 8-10 minutes.

Down on the Farm Cake and Cookie Barn

Daisy Cake

A Wedding Cake for Cousin Shealyn

Froggy Cake

Mini Fondant Flower Cake

Aunt Irene's Peanut Butter Balls


1/2 cup Butter, softened
2 cups Powdered Sugar
1 cup Peanut Butter
1/4 cup Ground Pecans
one 6 ounce Pkg Chocolate Chips
1/8 block Paraffin Wax


Mix first four ingredients in a mixing bowl and roll the mixture into 3/4" inch balls. Place on a wax paper lined cookie sheet. Chill until firm. Melt paraffin wax and Chocolate chips in a double-boiler. Insert a toothpick into one of the peanut butter balls to dip.  Leave the chocolate mixture over hot boiler water and tilt the top boiler pan while dipping the chilled peanut butter balls. Use the same toothpick to dip the other peanut butter balls, one by one, into the chocolate mixture. With the remaining amount of chocolate mixture, using a spoon, drizzle a bit of chocolate over the toothpick indent in the peanut butter balls.
Place on a platter or serve individually in candy wrappers.

*Note: Paraffin wax is also known as Baker's wax or canning wax, found in grocery stores where canning supplies are sold. 

Chicken Giardino


3 Tbsp Butter
1/4 tsp. Dry Thyme
1tsp. Rosemary
3 Tbsp Cornstarch
3/4 cup White Wine
3/4 cup Chicken Broth
3/4 cup Water
3 Tbsp Milk
2 Tbsp Lemon Juice
1/4 tsp Salt
6 lbs skinless, boneless Chicken Breast sliced into 1/2 inch strips
3/4 cup Vegetable or Olive Oil
2 Rosemary Sprigs
1 Tbsp Garlic
Juice of 2 Lemons
1 1/2 bunches fresh Asparagus
1 1/2 Red Bell Pepper
1 1/2 cup carrots, cut thin
2 cups Spinach, cut into small pieces
1 cup Frozen Peas
3 cups Blanched Broccoli Florets
2 pounds cooked Farfalle Pasta

Directions for the Sauce:

Melt Butter in a sauce pan over low heat. Add thyme, the teaspoon of Rosemary, and salt. Turn to medium heat, stir to blend and cook for one minute. In a mixing bowl, add White Wine, chicken broth, water, milk, and the two tablespoons of lemon juice. To this, add cornstarch, and stir until no lumps are present. Pour the mixture from the mixing bowl into the sauce pan. Stir all together, bringing to a boil and remove from heat.

Directions for the Chicken and Vegetables:

In a separate mixing bowl, add chicken, oil, rosemary sprigs, garlic, and the juice of two lemons. blend well and marinate for 30 minutes. Add a 1/4 cup oil to a saute pan and on a medium heat, saute chicken strips to 165 degrees F. Add Vegetables. Cook to desired tenderness. Add sauce and drained pasta. Stir until thoroughly coated with sauce.
-Serves 10

A Queen's Castle Cake

Around the World Cake

Fun Thanksgiving Cheese Ball


A Cheese Ball of your choice
A Heaping Tbsp of Cream Cheese
Toasteds Wheat Crackers
Black Olive
Red Bell Pepper


Set the cheese ball on your serving plate. Take a table knife and score 1/2 inch slits into the cheese ball, placing the crackers (the feathers) gently into the slits as you cut them. Mold cream cheese into a small, round ball (for the head) and place it on the top front of the cheese ball. Add small olive pieces for eyes, a tip of a carrot as the beak, and a red bell pepper for the wattle and feet.

Little Lady Crackers


12 Toasteds Round Wheat Crackers
Cream Cheese
6 Grape Tomatoes (cut in halves)
1/4 Cup Spreadable Cream Cheese (died black with food coloring and put into a piping bag, or a zip-loc baggie with small cut corner)


Spread a moderate amount of the white cream cheese onto a wheat cracker. Make a small slit half way down the grape tomato half and place it onto the cream cheese. Use a quarter of an olive for the head. Pipe the black cream cheese for the dots and legs. Repeat until all 12 crackers are complete with little ladies.

Extra Creamy Mashed Potatoes


14 Small Russet Potatoes
1-8 ounce Pkg. Cream Cheese
2 Sticks if Butter
1/4 cup Chicken Broth
1 Tbsp Whole Milk
1/2 tsp Onion Salt to taste


Peel and cube the potatoes. Boil cubed potatoes in a large stock pot until tender. Drain potatoes. In a mixer, place cream cheese, butter and onion salt. Pour hot, drained potatoes over the butter and cream cheese. Pulse mixer a few times and then mix at a slow speed until combined. Slowly add chicken broth and whole milk. Continue mixing slowly until creamy. Add more whole milk if needed.

"Somedays It Will Feel Like More Than One" Cake

If you like this cake, please feel free to vote and rate it. Click On Me!.
It could win the contest!

Dinosaur and Volcano Cake

Extra-Nutty Pecan Pie


1/2 cup Sugar
1/4 cup Butter
1 cup Corn Syrup
1/4 tsp Salt
1 tsp Vanilla Extract
3 Eggs
2 cups Pecans (1 cup chopped and 1 cup whole)
9 inch Pie Crust


Preheat oven to 350 degrees F. Cream the butter and sugar well in a mixing bowl. Mix in the syrup, salt, and vanilla. Mix in eggs one at a time and stir in the cup of chopped pecans. Pour the mixture into the pie crust and top with the cup of whole pecans. Bake for 45 minutes.

Busy Little Garden Cake

The Leaning Tower of Pisa Cake

Spaghetti and Meatballs Cake and Cookie

Slam Dunk Cake

"Tough Game" Cake

Cake Sub Sandwich

Take Me Out To The Ballgame Cake

Tart Sparkle Punch


3 Tbsp each (your choice of three flavors/colors) of Frozen Canned Juice
7-UP or Lemon-Lime Soda


Put your first choice of frozen juice in the bottom of a glass and freeze for 15 minutes. Repeat process for the next two flavors of frozen juices. Add a desired amount of lemon-lime soda. Serve immediately.

Graduation Cap Candies


Andes Mints cut in 1/2
Green Royal Icing
Round Silver Sprinkles


Put a small round of icing on the top of one Rolo. Place the (1/2) Andes Mint on to the icing. . Pipe a thin line of icing from the center to the edge of the Andes Mint as the tassel. Place one sprinkle in the center (on top of your tassel.) Repeat until desired amount of graduation caps are finished.

Two Peas in a Pod Cake (with Fondant Babies)

Fried Finger Steaks


2 Pounds of Lean Stir Fry Beef Strips or Stew Meat
2 cups Flour
5 Eggs, Beaten
1/2 tsp Onion Salt
1/2 cup Vegetable Oil


Place flour in a pie dish and set aside. Place eggs in a separate pie dish and set aside. Add onion salt to eggs. Heat oil in an electric skillet. Place small amounts of meat at a time, first to the eggs (let the
excess drip off,) and then place meat into the flour. When oil is hot, add first batch of dipped steak pieces carefully into the skillet. Let brown on one side and then turn to brown on the other side. Have a paper towel lined dish ready and remove golden brown finger steaks from the skillet into the lined dish. Add next batch of dipped meat into skillet. Add more oil if needed.

Image Courtesy of graphicsfairy.blogspot.com