Sunday, January 31, 2010

Chocolate Cherry Upside-Down Cake


1 tablespoon cornstarch
1 tablespoon cold water
1/4 to 1/2 teaspoon almond extract (optional)

1 can (21 oz.) cherry pie filling

1-2/3 cups all-purpose flour

1 cup sugar

1/4 cup HERSHEY'S Cocoa
1 teaspoon baking soda

1/2 teaspoon salt
1 cup water

1/3 cup vegetable oil
1 teaspoon white vinegar
1/2 teaspoon vanilla extract


1. Heat oven to 350°F. Stir together cornstarch, 1 tablespoon water and
almond extract, if desired, until cornstarch is dissolved. Gently stir in pie filling; spread mixture evenly on bottom of ungreased 9-inch square baking pan.

2. Stir together flour, sugar, cocoa, baking soda and salt in large
bowl. Add 1 cup water, oil, vinegar and vanilla; beat with spoon until batter is smooth and well blended. Pour batter evenly over cherries.

3. Bake 40 to 45 minutes or until wooden pick inserted in center comes
out clean. Cool 10 minutes; invert onto serving plate.

Serve warm with
whipped cream . . . wait . . .
vanilla ice cream sounds better :-)


The concept is awesome, however, the cake in this recipe was dry

 and there were not enough cherries to make a significant topping.

When I make this again, I will use a cake mix and

 double the cherry mixture.

From my personal recipe collection, origin not known

Saturday, January 30, 2010

Shrimp and Pasta

The combination of shrimp and pasta
is among my favorites. You won't be
surprised to know I have many variations.

This is one that is quick, easy and delicious.

Serve with lots of parmesean cheese
and italian bread!


2 lbs. raw shrimp, cleaned
2 Tbs. butter

2 Tbs. olive oil

4 cloves garlic, chopped

1 tsp. red pepper flakes

1 tsp. Old Bay season
1 lb. angel hair pasta


Cook pasta according to package directions. In a large skillet melt butter into olive oil and lightly saute the garlic. Add shrimp and sprinkle with pepper flakes and Old Bay. Saute just until shrimp begin to turn pink.

Add your cooked pasta to the pan and
finish cooking the shrimp.

Do not overcook!

Thursday, January 14, 2010

Mexican Shrimp Dip


8 oz cream cheese
2 T milk
dash of salt and pepper

1/2 c Heinz chili sauce
1 c fresh or frozen tiny shrimp-drain, rinse, pat dry
4 chopped green onions
3/4 c red bell peppers

4 oz sliced black olives-drain and pat dry
4 oz mozzarella or Monterey Jack cheese-grated
Party crackers or party bread slices


Mix cream cheese, milk, salt, and pepper in small bowl smooth.

Spread on a serving plate.

Top with remaining ingredients in the order listed in even layers.

Cover and chill 1-4 hours.

Serve with crackers or bread slices.

From my personal recipe collection ~ origin not known

Fried Dough

The smell of the Florida State Fair is what came to mind when I found this recipe. My grandmother used to make a pastry similar to the fried dough at the fair, although it was more like bite sized pieces. 


8 eggs
1 cup sugar1 tsp. salt1 pint milk, warm1 stick butter soft4 cups flour
2 packages yeast


Pour yeast in 1 cup warm milk
and 1 tablespoon of sugar, stir.

Sift together flour, salt, and
sugar and make a well in mixture.

Add eggs and milk a little at a time.

Add butter.

Stir well.

Mix thorough and place dough in large greased bowl.

Cover and let rise for about 11/2 to 2 hours.

When dough rises and appears light in texture,
cut off some of the dough and stretch it with your hands.

Drop into hot fat and fry until golden brown.

Add anything you would like to the fried dough,
such as powdered sugar, cinnamon and sugar.

This recipe was given to me by a friend - origin unknown

Saturday, January 2, 2010

Boiled Lobster

I'll never forget the first time I had my first broiled lobster.  It was one of my first dates . . . he ordered lobster and I thought I would order the same thing.

When the waiter presented us with our meal, he also handed us nut crackers and bibs.  I didn't have the slightest idea what to do with this whole lobster sitting in front of me.

So I watched my date eat his lobster and tried to do what he did.  I made such a mess!

Needless to say, I never ordered a lobster at a restaurant again, but I do love to make a mess with a lobster in the comfort of my home.

The recipe comes from my personal collection.


3 gallons water
2 large onions, quartered
10 cloves garlic, peeled and cut in half
2 lemons, quartered
2 oranges, quartered
5 stalks celery, quartered
4 tablespoons black pepper
4 tablespoons seasoned salt
6 fresh jalapeno peppers
2 fresh live lobsters


Pour the water into a large pot and add the onions,
garlic, lemons, oranges, celery, black pepper, seasoned salt
and jalapeno peppers.

Bring to a full rolling boil and boil for 20 minutes.

Add the lobsters and place a lid over the pot.
Boil for 15 minutes.

Remove the lobsters from the pot, and place in a
colander under cool running water to stop the cooking.


Friday, January 1, 2010

Coconut Cookies


1/2 cup butter, softened
1 cup sugar
1/4 cup packed brown sugar
1 egg
1 1/2 tsp vanilla
2 cups flour
1 1/2 tsp baking powder
1/8 tsp salt
1 cup flaked coconut


In a large bowl, cream the butter and the sugars until light and fluffy.

Beat in the egg and the vanilla.

Combine the flour, baking powder, and the salt.

Gradually add to the creamed mixture. Mix well.

Stir in the coconut.

Shape into two 3 1/2 inch rolls.

Wrap each roll in plastic wrap. Refrigerate for 2 hours or until firm.

Unwrap and cut into 1/8 inch slices.

Place 2 inches apart on ungreased baking sheets.

Bake at 425 F for 5-7 minutes or until lightly browned.

Remove to wire racks to cool.

Makes 4 1/2 dozen cookies

SOURCE: Taste of Home

Caramel Cashew Chewies


3/4 cup butter, softened
3/4 cup packed brown sugar
1 egg
1 1/2 cups flour
1 cup old fashioned oats
1 pkg. (14 ozs.) caramels
1/3 cup half-and-half
1 cup semisweet chocolate chunks
1 cup salted cashew halves, chopped


In a large bowl, cream the butter and the brown sugar.

Beat in the egg.

Stir in the flour and the oats.

Press into a 13 x 9 inch baking dish coated with cooking spray.

Bake at 350 F for 15-18 minutes or until golden brown.

Meanwhile, in a small saucepan, combine the caramels and the cream.
Cook over low heat for 4-5 minutes or until the caramels are melted.
Stir occasionally.

Pour over the crust. Sprinkle with the chocolate chunks and the cashews.

Bake for 8-10 minutes or until the chocolate is melted.

Cool on a wire rack before cutting. Makes 3 dozen depending on size cut.

Recipe Source: Taste Of Home - Amber Kieffer

Cookies and Bars

If you have a sweet tooth and love to make
cookies and bars, here's a great find . . .
an awesome listing of recipes for all types of cookies . . .

Cookies and bars

I've added this website to the links
section on the side bar
for future reference

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