Wednesday, April 15, 2009

Old Fashioned Split Pea Soup

All I need are carrots and celery to make this yummy soup . . . my mom just brought me the ham bones from Easter dinner . . . can't wait for the aroma of this soup cooking to fill my house! Oh yeah . . . don't forget some really good bread to go with this.


1 pound dry green split peas
2 quarts water
1 meaty ham bone
1 cup chopped onion
1/4 teaspoon garlic powder
1/4 teaspoon dried marjoram, crushed
1/4 teaspoon dried thyme, crushed
dash pepper
1 cup chopped celery
1 cup chopped carrot
1/2 teaspoon salt, or to taste


In a large saucepan or Dutch oven, cover dried peas with 2 quarts of water. Bring split peas to a boil; boil gently for 2 minutes. Set aside to soak for 1 hour. Add ham bone, chopped onion, garlic powder, marjoram, thyme, and pepper. Bring split pea soup to a boil; cover, reduce heat, and simmer for 2 hours, stirring occasionally. Remove meat from bone; dice and return to pea soup with chopped celery and carrot. Simmer split pea soup slowly for 45 minutes, stirring occasionally. Taste split pea soup and add salt.

Yield: 8 Servings

Source: my recipe files . . . I have no idea where this recipe came from

Friday, April 3, 2009

Better than Anything Cake

I love those recipes that are "semi-homemade" . . .


1 box yellow cake mix
1 c. sugar
1 large can of crushed pineapple


1 pkg. vanilla instant pudding
2 c. milk
1 9-ounce tub of Cool Whip (whipped topping)
1 large back of shredded coconut


Bake cake as directed on the box for a 9x13 pan.

Just before the cake is ready to come out of the oven, mix the sugar and pineapple in a saucepan over medium-high heat and bring to a boil. Dissolve sugar completely.

As soon as the cake comes out of the oven, take a fork and poke holes all over
the top of the cake.

Pour sugar/pineapple mixture over hot cake and set aside to cool completely.

Meanwhile, mix the pudding with 2 cups of milk. Add shredded coconut and
spread evenly on top of cooled cake.


Just before serving time, spread a large container of Cool Whip over the entire top of cake and keep refrigerated.

Source: CakeClubRecipes

Strawberry Cheesecake Muffins


1 package (3 ounces) cream cheese, softened
1/4 cup confectioners' sugar
2-1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 egg
1-1/4 cups milk
1/2 cup packed brown sugar
1/3 cup butter, melted
1 teaspoon grated lemon peel
1/4 teaspoon almond extract
1/4 cup strawberry jam


In a small bowl, beat the cream cheese and confectioners’ sugar until smooth set aside.

In a large bowl, combine the flour, baking powder and salt.

In another small bowl, whisk the egg, milk, brown sugar, butter, lemon peel and almond extract.

Stir into dry ingredients just until moistened.

Spoon half of the batter into greased muffin cups. Top each with 1 tablespoon cream cheese mixture and 1 teaspoon jam. Top with remaining batter.

Bake at 375° for 18-20 minutes or until a toothpick comes out clean.

Cool for 5 minutes before removing from pan to a wire rack.

Yield: 1 dozen.
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