Monday, September 26, 2011

Peanut butter chocolate bars

I made these for dessert tonight I loved them and had to share with neighbors so I don't eat the whole pan. They are soft, moist, gooey and yummy:)

by Greta White

1 pkg. plain yellow cake mix
1 stick melted butter
1 c. creamy peanut butter
2 eggs

Press this into a 9X13 pan reserving 1 1/2 c. of the mixture to crumble on top.

1 (12 oz) pkg. chocolate chips
1 can sweetened condensed milk
2 T. butter
Melt on low heat in a small pot. Remove from heat and add:
2 tsp. vanilla

Spread chocolate mixture over the mixture pressed in the pan and then crumble the 1 1/2 of reserved cake mixture on top. Bake for 20-25 minutes at 325 degrees. Cool completely before cutting into bars.

Wednesday, September 21, 2011

Hawaiian Ham and Cheese Sandwiches

My kids love these little sandwiches. I love them because I can make them the night before, let them sit and put it in the oven for an easy dinner on busy nights. Great to serve and showers or parties. I got this recipe from World Wide Ward Cookbook.
2 dozen King sweet Hawaiian Rolls
1-1/2 lb. thin sliced ham
24slices swiss cheese
1 Cup butter
4 Tbsp Worcestershire sauce
1 tsp garlic powder
2 Tbsp poppy seeds

Cut rolls in half. Place desired amount of ham and one slice of cheese on each roll. Fold sandwich back together and place in baking pan. In bowl melt butter. Stir in Worcestershire sauce and garlic powder. Pour mixture over rolls and sprinkle with poppy seeds. Place foil over top and refrigerate for 6-8 hours or over night. Bake at 350 degrees for 15-20 minutes.

Zucchini Bread

Looking for a yummy recipe to use up the last of your zucchini? This zucchini bread is moist and delicious. My grandparents told my that it tastes like pound cake:) Recipe makes 2 loaves and freezes well up to 3 months.
3 Cups flour
3 eggs
1 tsp baking soda
1 tsp vanilla
1/2 tsp baking powder
1 Cup sour cream
2 Cups sugar
2 Cups shredded and skinned zucchini
1 Cup vegetable oil

1-Preheat oven to 350 and grease 2 bread pans.
2- In a large bowl, sift flour, baking powder, baking soda, and salt. In a large bowl, beat together the sugar and oil. stir in eggs one at a time, then stir in vanilla. Blend the 2 mixtures together add sour cream. Food in zucchini. Pour into pans.
3- Bake for 50-60 minutes.

Tuesday, September 20, 2011

Johnson Mills stuffed french toast

A few years ago Mike and I stayed at a Bed and Breakfast in Midway called Johnson Mill. For breakfast they made yummy stuffed french toast. A couple years ago they shared the recipe on a local TV news channel. I was so excited! It is now a tradition that Mike and the boys make this every year on my birthday:)
  • 2 Eggs
  • 1/2 Cube Melted Butter
  • 1 1/2 Cups of Milk
  • 4 Teaspoons vanilla
  • 1/4 Cup Sugar
  • 2/3 Cup Flour
  • 1/2 Teaspoon salt
  • 2 Slices of Texas Style toast per person
  • 1 Tablespoon of strawberry cream cheese per person
  • 1/2 Bag of frozen mixed berries
  • 1 Tablespoon of cornstarch
  • 2 Tablespoons of sugar divided
  • 1 1/2 Cups heavy whipping cream
  • Sliced almonds


  1. Mix ingredients from eggs to salt in blender to create your batter then pour into mixing bowl.

  2. Put frozen mixed berries in pot, add sugar and corn starch and place on med high flame on stove top.

  3. In mixing bowl pour in heavy whipping cream, add sugar, and mix with hand mixer on medium until peaks form. Add more sugar if needed.

  4. Spread strawberry cream cheese between 2 pieces of bread. Cut diagonally. Dip each piece in the batter and fry on griddle that has been greased with melted butter. Fry until each side is browned.

  5. Plate French toast and top with warmed mixed berries, fresh whipped cream and slivered almonds. YUMMY!


  • Use only Texas Style bread because it's thick enough to soak up all the batter but won't get gooey.

  • Serve with bacon without the splatter! Yes, use a cookie sheet lined with parchment paper and place bacon side by side on it. Put in preheated oven of 350°F for about 15 minutes. No splatter and you don’t have to stand over it and turn it!

Dads Big Pancakes

One of my best childhood memories is having my dad's Big Pancakes for breakfast whenever there was a special occasion. I grandpa Dinsdale passed this recipe along to my dad and it is still a favorite in our family. (Known to other's as french crepes)
3 eggs (beat well)
2 Cups Milk
3 Tbsp sugar
3 Tbsp oil
1 1/2 Cups flour
1/2 tsp salt
Mix all ingredients together in a large bowl. Use ladle to pour mixture onto buttered skillet and spread thin. Cook like a pancake.

Serving suggestions:
Butter and syrup
fresh fruit and whip cream
bananas or strawberries with Nutella

Really Yummy Chocolate Chip Cookies

Everyone loves a good chocolate chip recipe. This one is my families favorite! The cookies stay soft and everyone loves them wherever we take them. It makes a large batch of cookies, I usually bake some and put the rest in plastic bags in the freezer. This recipe is from World Wide Ward Cook Book a must have for any chocolate lover!

1 lb. butter (no substitutes)
1 1/2 C. sugar
2 C. brown sugar
4 Tbsp. vanilla
3 eggs, beaten
2 Tbsp. baking soda
6 C. four
4 C. Chocolate chips (I like Guittard)
Cream the butter and sugars. Add vanilla, eggs, and soda. Blend in flour well. Fold in chocolate chips. Bake at 350 for 5-7 minutes.