Favorite Memories

I tried to make meal times enjoyable and memorable as my little ones matured. I remember making spaghetti one night and serving it in a new fashion as suggested by a friend...dumping the noodles and sauce on a plastic tablecloth and eating with no plates or utensils.......it wasn't fun. The kids hated it. Do you remember a favorite meal at our house? (This is probably just for my children) Leave me a comment and you may be invited over for a recreation!

French Souffled Potatoes

Here you go Steph!
Baked Potatoes ( I am used to doing 6, but ????) Grease the skins and bake without foil
  When the potatoes are done, cut out an nice oval shape on top...you know what I mean. Carefully scoop out the innards and put in a bowl. (I like to whip them a little) then add:
1 cube butter
3/4 to 1 c. sour cream (Sometimes if I am feeling naughty... one small carton.)
1 egg
salt and pepper to taste.
  Whip until creamy. Lightly pile into the skins. Cover with grated cheese.
Adjust your ingredients to the amount of potatoes you baked.
  Return to oven (375*) until the cheese is melty. About 10 - 15 miutes.

Cinnamon Roll Cake

I can't remember where I found this recipe, but I tried it and shared it with my work friends.  They are asking for the recipe. Steve wants to make it soon.

Cinnamon Roll Cake

2 eggs
2 tsp. vanilla
  I whisk this together and add:
3 c. flour
1/4 tsp. salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk.
Slowly stir in 1/2 melted butter.
Put in a greased 9X13 pan.
  Make TOPPING
1 c butter, softened
1 c. brown sugar
2 TB. flour
1 TB. cinnamon
   Mix well and drop evenly on the cake batter. Take a knife and swirl each dollop.
Bake 350* for 28- 32 minute ( I actually baked it about 5 minutes more)
 Glaze:
2 c. powdered sugar
5 TB milk
1 tsp. vanilla
   Stir together and pour over warm cake. This is supposed to be better warm, but was great cold. I tasted it. I have been doing speed walking laps in the hall to hopefully counteract that bit of imbibing I did.  (I have lost 6 pounds this week!)

Cinnamon Belgium Waffles

We had these for dinner the other night. Yummmmy! Especially good with Buttermilk syrup and whip cream PS. I couldn't see how much cinnamon to add...it was way more than a pinch. We will definitely be having these again!

Cinnamon Belgium Waffles


2 egg yolks

1 tsp. vanilla

1 c. buttermilk

¼ c butter, melted

1 c flour

1 ½ tsp. baking powder

½ tsp. baking soda

½ TB white sugar

¼ tsp salt

2 egg whites

1 pinch ground cinnamon

Preheat your waffle iron. In a medium bowl, whisk together the eggs, vanilla, buttermilk and butter until well blended. Combine the flour, baking powder, baking soda, sugar, salt and cinnamon; stir into the buttermilk mixture. In a separate bowl, whip the egg whites with an electric mixer until stiff. Fold into the batter. Spoon batter onto the hot waffle iron, close, and cook until golden brown. Waffles are usually done when the steam subsides.

Pumpkin Cupcakes With Cream Cheese Icing

I can't remember from which site I took this...but they were good. I am being very strict with myself right now. Yes, I need encouragement. I think I will feed my addictions by blogging good recipes instead of eating them!



• 3/4 cup butter, softened

• 2-1/2 cups sugar

• 3 eggs

• 1 can (15 ounces) solid-pack pumpkin

• 2-1/3 cups all-purpose flour

• 1 tablespoon pumpkin pie spice

• 1 teaspoon baking powder

• 1 teaspoon ground cinnamon

• 3/4 teaspoon salt

• 1/2 teaspoon baking soda

• 1/2 teaspoon ground ginger

• 1 cup buttermilk

• FROSTING:

• 1 package (8 ounces) cream cheese, softened

• 1/2 cup butter, softened

• 4 cups confectioners' sugar

• 1 teaspoon vanilla extract

• 2 teaspoons ground cinnamon

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine the flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers. Yield: 2 dozen.

Sweet and Sour Sauce

For Morgan

2 TB cornstarch
1.2 c brown sugar
1 can pineapple tidbits
1/3 . vinegar
1/3 c (? I don't measure!) green pepper
   Mix cornstarch and brown sugar, juice form pineapple (I sometimes add a small can of juice extra)  and viegar until smooth. Cook and stir until thikcened. Add pineapple and green pepper. (Note: I like to add the green pepper early to cook it a little more. I don't like it crunchy)

Acorn Squash Bake

Another favorite recipe that was acquired from Recipe Club. Thank you Darlene. We love this.

2 Acorn Squash
20 Ritz type crackers, crushed
1/2 c chopped pecans (I love these, but sometimes omit them for Hayden's sake)
1/4 c. melted butter
1/2 c brown sugar
1/4 tsp. pumpkin pie spice (I sometimes make my own mix from ginger, cinnamon, nutmeg and cloves)
   Cut and clean squash well. Combine remaining ingredients.  Divide between squash halves. Bake 350* 1 hour in pan with 1 inch of water in it.