Thursday, February 15, 2018


This has to be the easiest pie ever and my picky-picky husband gives it two thumbs up (which is rare)!!  It is quick to make and oh so yummy.

1 1/2 cups graham cracker crumbs
6 tablespoons melted butter
1/3 cup of sugar

Mix everything and press into a pie plate. Bake at 350° for 8 minutes, then set aside to cool while you make the filling.

(2) 14 ounce cans of sweetened condensed milk (NOT EVAPORATED)
3 egg YOLKS   (yolks only)
2/3 cup freshly squeezed lemon juice

Beat the filling ingredients with electric mixer for 3 minutes. Pour into baked crust.  Bake at 350° for 12 minutes.

Cool for 10 minutes, then put in refrigerator for at least 2 hours.
After chilled, top with whipped cream and serve.

Any whipped cream will work, but this is my "go to" whipped cream recipe because it doesn't deflate, even after a couple days in the fridge, it stays nice and fluffy.

8 ounces of cream temperature
1/2 cup sugar
1 teaspoon vanilla
2 cups heavy whipping cream

Whip room temperature cream cheese until smooth. Add sugar vanilla and about 1/2 cup of the whipping cream. Beat until very smooth. Add the rest of the whipping cream and beat until you get stiff peaks.


Friday, January 19, 2018


A lot of chip dips are made with all sour cream. I've wanted to try this dip recipe, made with sour cream AND cream cheese, for a long was the day. It went together well and now the recipe says I have to let it sit in the fridge for a few hours to mellow the flavors.......are they crazy?? If you know me at all......I am NOT a patient girl!!!

This recipe calls for 1 cup of caramelized onion's which might concern some new cooks. It is VERY easy to do and the flavor it gives the dip is fabulous!! Here's a couple pointers: 

To get 1 cup of caramelized onions, it's going to take about two medium size onions or one huge one.  Peel it, and slice it (into about 1/4" slices...maybe a little thinner) and cook them in a heavy pan with a couple tablespoons of butter.

Start out at medium high heat until you hear the onions sizzling, then turn the burner WAY, WAY down and just let them simmer. My electric stove burner settings range from 2-10....I simmer the onion on about #2, for 30 minutes, stirring every 10 minutes or so. They should look like this:

Remove onions from the pan and let them cool while you mix everything else together:

1 cup sour cream
4 ounces cream cheese  (room temperature)
3/4 teaspoon garlic powder (not salt)
1/2 teaspoon onion  powder (not salt)
1/4 teaspoon black pepper
1/2 teaspoon kosher salt (less if you use table salt)
1   tablespoon fresh chopped parsley

Beat the cream cheese until smooth and soft, add sour cream, garlic powder, onion powder, pepper, kosher salt and parsley. Mix well.

Run your knife over the caramelized onions, so they are in smaller pieces. Stir into dip. Decorate with snipped chives (optional).

Cover and chill for at least a few hours to mellow out the garlic and onion powder (overnight is even better).....Oh who am I kidding?

The cream cheese gives this dip a wonderful consistency and rich creamy taste.  Your family and friends will love it....if you care to share.

Enjoy !!!

Sunday, December 17, 2017


This super easy slow cooker recipe is excellent for any busy day. Pork seasoned with fresh apples and cinnamon and cooked on low for 4 hours, it is moist, delicious and super tender.

There isn't much of a strict recipe here, just a few simple steps.

Using a pork loin roast(about 2-3 pounds) **Not a tenderloin**
1 large apple  (any kind you like)
1/2 cup chopped onion (more if you like)
1/2 cup chopped celery(more if you like)
1 teaspoon table salt
1/2 teaspoon black pepper
1/2 teaspoon cinnamon

Slice the pork loin into  nice thick slices but not all the way
through the meat....cut about 75% of the way through. Sprinkle the salt and pepper in between each slice

Put a nice thick slice (or two) of apple into each cut.

Drizzle with honey

Saute the onions and celery in a little butter until they are almost tender, then lay them on top of the pork and apples and sprinkle everything with just a little more salt and pepper and the cinnamon.

Using a long spatula, lift everything into a greased slow cooker.
Cook it on low for 4 hours. 

Pour a little bit of the broth (that will have formed under the roast) over the meat on your plate and serve.