If it could be said that I collect anything, it would probably be cookbooks. I love to eat. I love to look at cookbooks and the pictures of scrumptious foods in them. Southern Living and Taste of Home are two of my favorite magazines. I can sit and thumb through recipe websites for way too long!

So, I've decided to start a recipe page. Part of me is doing this for my kids. I can't tell you how many times I've gotten a phone call while one of them was standing in a Walmart wanting to know what goes in that "such and such" recipe, or what kind of potatoes to buy for the dish they were making, or where on earth the chives were located! Some of my children, who will remain nameless, are just a wee bit cooking challenged. They have a little bit more difficulty than the others reading and following a recipe. Mixing a green bean casserole does not involve pulling out the electric hand mixer! Hopefully, these recipes will be written in such a way that they are easily understood and easy to follow.

A few of these recipes are originals. Some of them are recipes of old that my mom and dad had when they were growing up and some of the recipes I've come across in my adult life. Regardless of where they came from, one thing is sure. I think they are all good! That's why they made this section of my blog! I'll post a listing of the recipes so that you'll know what's on here without having to scroll down the whole page.

I hope you enjoy them as much as I do.

Happy cooking...and eating!


Recipes Posted:

1. North Alabama White Sauce
2. Chicken Tetrazinni
3. Dad's Tea Cakes
4. "No Cook" Seven Minute Frosting
5. Turkey/Pineapple/Swiss Cheese Grilled Sandwich
6. Bev's Peanut Butter Cookies
7. Mocha Flavored Homemade Ice Cream with Chocolate Covered Peanuts
8. Homemade Chocolate Ice Cream
9. The Very Best Chocolate Chip Cookie...really!
10. Chocolate
11. Asian Lettuce Wraps


This is BBQ season and here in North Alabama, we have a mayonnaise/vinegar based white sauce that is delicious on BBQ of any kind. We love to eat it on our pulled pork sandwiches after piling some coleslaw on them. It can be purchased at some local BBQ restaurants and even the local Walmart carries it, but you can make it for a fraction of the cost and trust me, it's delicious!

1. North Alabama White BBQ Sauce

2 cups mayonnaise
1 1/2 T. salt
2 T. black pepper
6 T. white vinegar
6 T. lemon juice
4 T. white sugar

Mix well and refrigerate. (I make mine in a blender.) Will keep for several weeks in the fridge.


2. Chicken Tetrazzini
courtesy of Southern Living Magazine

Serves a large crowd - approx. 20. If you choose not to half the recipe, one of the casseroles can be frozen.

Preheat oven to 350

1 - 16 oz.pkg. spaghetti noodles
1/2 chicken broth
4 cups chopped cooked chicken breast
1 - 10 3/4 oz. can cream of mushroom soup
1 - 10 3/4 oz. can cream of chicken soup
1 - 10 3/4 oz. can cream of celery soup
1 - 8 oz. container sour cream
1/2 cup (2 oz.) shredded Parmesan cheese (optional)
1 tsp. pepper
1/2 tsp. salt
2 cups (8 oz.) shredded Cheddar cheese

1. Prepare noodles according to pkg. directions. Drain well and return to pot. Then pour chicken broth over noodles.
2. Stir together chopped cooked chicken, cream of mushroom, cream of chicken and cream of celery soups, sour cream, salt, pepper, Parmesan cheese, and 1 cup shredded cheddar.
3.Spoon mixture into 2 lightly greased 11x7" baking dishes. Sprinkle evenly with 1/2 cup of shredded cheddar on each.
4. Bake, covered with foil, at 350 degrees for 30 minutes. Uncover and sprinkle each baking dish with the rest of the shredded cheddar - 1/2 cup each and bake for 5 more min.

Note: If casserole is made ahead of time and refrigerated before it is baked, pull out of the refrigerator for one hour before baking so it can come to room temperature. Then bake as directed above.


3. Dad's Tea Cakes

1 cup of sugar
1 stick of margarine, melted
2 T. vanilla extract
1 egg
2 cups of self rising flour

1. Put sugar into large plastic bowl.
2. Melt margarine in a cup and pour margarine into sugar leaving a small amount in the bottom of the cup to use later.
3. Mix sugar and margarine, then add vanilla. Mix, then add egg. Mix well.
4. Gradually stir in flour until mixture gets fairly thick. When the mixture begins to "turn loose" on the sides of the bowl and balls up in the middle, you have the right amount of flour and the mixture is ready to be spooned out.
5. Spray a 10x15 baking pan with Pam.
6. Spoon out with a teaspoon into 24 equal parts. Gently pat each cookie with 2 fingers that you have dipped in the melted margarine that was left.
7. Sprinkle tops with sugar. Cook in the middle of the oven at 375 degrees for 10 minutes.
8. Let cool for 8 minutes, then insert spatula between cookies to separate them.
9. Place on a wire rack to cool. Yield: 24 teacakes.


4. "No Cook" 7 Minute Frosting
courtesy of

3/4 cup sugar
1 tsp. vanilla extract
1/4 cup boiling water
1/4 tsp. cream of tartar
3 unbeaten egg whites

1. Mix sugar, cream of tartar, vanilla and egg whites.
2. Add boiling water.
3. Beat on high for 5-7 minutes until the mixture forms
4. Frost cooled cake.
5. Refrigerate.

To use in frosting a coconut cake, stir in 2 cups of coconut after beating the mixture for 5-7 min.


5. Turkey/Pineapple/Swiss Cheese Grilled Sandwich
courtesy of Southern Living magazine

sliced turkey breast
sliced Swiss cheese
pineapple slices
sliced french bread
onion and chives flavored cream cheese
spread butter

1. Butter one side of two slices of bread.
2. On the opposite side of the 2 slices of bread, spread a layer of cream cheese
3. Assemble in this order: 1 slice of bread (buttered side down), 2 slices of turkey breast, 1 slice of pineapple, 1 slice of Swiss cheese, 1 slice of bread (buttered side up).
4. Place on griddle and cook until bread is browned. Flip and cook until 2nd slice of bread is browned.
5. Serve with soup. (We like it with tomato soup.) Enjoy!

6. Bev's Peanut Butter Cookies

1 cup sugar
1 cup self rising flour
1 cup peanut butter
1 egg

Mix together well and roll into approx. 24 equally sized balls. (If dough seems to be "crumbly", add 1 teaspoon of water at a time to the dough until it sticks together so the cookie dough can be rolled into balls.) Place on an ungreased cookie sheet. Flatten down by making an X on the cookie with a fork. Bake at 350 degrees for 10 minutes. This recipe easily doubles to make 4 dozen or triples to make 6 dozen.


7. Mocha Flavored Homemade Ice Cream with Chocolate Covered Peanuts

A friend of our youngest one, Mikayla, is allergic to eggs. Because of that, I was looking for a recipe for homemade ice cream that had no eggs. Well, I came across a basic one online and tweaked it a bit coming up with this recipe for Mocha Flavored Ice Cream with Chocolate Covered Peanuts and I must say, "OH MY GOODNESS!!!" You can use the basic recipe and add the ingredients that you choose to make it your flavor. I just chose to make it a mocha flavor with choc. cov. pnuts. Try it! It's a winner!

Basic Homemade Vanilla Ice Cream

2 cups of whipping cream
4 cups half and half
1 1/2 cups sugar
3 tsp. vanilla extract

I added 1/3 cup Hills Bros. Instant Cappuccino Mix, Double Mocha flavor plus 1 1/2 cups of chopped chocolate covered peanuts

Pour into ice cream freezer and freeze according to directions.

Add any extras to make the flavor you choose.
Some Possibilities:

2 cups pureed strawberries
2 cups pureed peaches
2 cups Oreo cookie crumbs
1 - 6 count pkg. reg. sized Butterfinger Bars, crushed
1/3 cup Hills Bros. Instant Cappuccino Mix, Double Mocha flavor plus 1 1/2 cups of chopped chocolate covered peanuts
1/2 cup Nestle Quick Chocolate Milk Mix plus 1 1/2 cups finely chopped milk chocolate
and on...and on...and on...the possibilities are endless.


8. Homemade Chocolate Ice Cream

A sweet friend of mine, Gena, told me about this recipe the other night.  I have tried it and it's a real winner! Just dump the ingredients in a ice cream freezer and plug in or start cranking. I personally like the "plug in" kind.

Homemade Chocolate Ice Cream

1/2 gallon chocolate milk
1 large container of Cool Whip
1 can sweetened condensed milk

9. The Perfect Chocolate Chip Cookie (really!)

If you're looking for a good, I mean really good chocolate chip cookie recipe, then you need to try this one. Apparently there is a bakery in New York called Levain's Bakery. They are known for their giant, colossal, delicious, buttery, chocolate chip cookies. Their recipe is apparently a top secret so this recipe is a copycat version. This recipe made 45 or so cookies when I made it. Making it their way? It will make 12 huge cookies! That tells you how enormous they are! These cookies are a thick cookies as opposed to a thinner "Toll House type" chocolate chip cookie. If you prefer the thinner kind, you probably won't care for this version, but we love it! Give it a try!

The Very Best Chocolate Chip Cookie


2 sticks of unsalted butter, cold and cut into small pieces
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 tsp. vanilla
3 cups all purpose flour or bread flour
1 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1 cup good quality semisweet chocolate chips
1 cup good quality milk chocolate chips
1 cup chopped walnuts

Directions: In a mixing bowl, beat butter and both sugars until creamy. Don't over beat. Add eggs and vanilla and beat just until incorporated.

Stir together flour, baking soda, baking powder and salt. When thoroughly mixed, add to batter and stir just until blended. Stir in chocolate chips and walnuts.

Chill dough for 1 hour.

Baking - their way: Divide dough into 12 big 4 oz. sections. (Use a 1/2 cup measuring cup and fill. That's the approx. size of 4 oz.) Form into cookie shape and bake on ungreased cookie sheet. Bake in a 375 degree preheated oven for 8 minutes. When timer rings and without opening oven, reduce heat to 325 and bake another 8 minutes or until cookies appear set. 2nd way: You can choose not to bake at 2 different temps and bake totally at 350 degrees for 18-22 min. Yield: 12 ginormous cookies

Baking - my way: Scoop  a "heaping teaspoonful" of cookie dough onto an ungreased cookie sheet. Bake in a 375 degrees preheated oven on the bottom rack for 9 -10 minutes. (Begin checking on them at the 9 min. mark. You want them set but not really brown - just a little bit golden. That way, they aren't hard and crispy but more chewy.) Yield:  40 - 45 normal sized cookies

10. My Mom's Chocolate

When I was growing up my mom use to make this delicious treat for us. She would usually make it for breakfast but every now and then, she would serve it for dinner when we were having "breakfast for dinner". We just called it chocolate, plain and simple.
If I had to describe it to you, I would say that it's something like a hot, pourable homemade chocolate pie. You know, the kind of homemade chocolate pies that your Granny or Grandma made. That may not sound very appetizing to you but let me assure you that if you are a chocolate fan of any kind, you will love this!



1 1/2 cups sugar
3 T. flour
1/3 cup cocoa
1 tsp. vanilla
3 cups milk
1/2 stick butter

Directions: Mix sugar, flour and cocoa together well in a microwave proof bowl until you see no lumps of cocoa or flour remaining. Stir in milk and vanilla. Place bowl in microwave and cook on high for 3 minutes. Take out and stir with a whisk well. Cook for 2 minutes more, take out and stir well. Cook for 1 minute more, take out and stir well. Continue cooking for 1 minute at a time and stirring until mixture begins to bubble and thickens. Make sure you stir well after each cooking time to keep lumps in the chocolate from forming. You want the consistency to be very smooth. When the chocolate thickens, add 1/2 stick of butter and stir until melted. Serve over hot, buttered biscuits.


11. Asian Lettuce Wraps


Medium sized Beef Roast (Your choice on the cut -Chuck, Sirloin, or Brisket - I used chuck.) )
Onion Powder
Sesame Oil
4 cups shredded cabbage or 1 bag of coleslaw mix
2 cups matchstick carrots
1/4 cup Hoisin sauce (found in the Chinese food section at the grocery store)
1/8 cup Soy Sauce
Romaine lettuce

Place the roast in an oven proof dish. Sprinkle with onion powder and salt. Cover with foil and bake on 250 degrees until the meat can be easily pulled apart with a fork. This will probably take 3-4 hours at least depending on the size of the roast. This can also be done in a slow cooker so it will be ready when you gt home from work. Once it is cooked and cooled a bit, shred with 2 forks or your hands.
In a large wok or skillet, and on medium high heat, drizzle about 2-3 Tablespoons of sesame oil in the bottom of the skillet. Throw in 1 large onion that has been quartered and sliced. Stir fry for a couple of minutes just until the onions lose their raw flavor. Add 4 cups of shredded cabbage and 2 cups of matchstick carrots. I used a bag of coleslaw mix found in the produce section in grocery story. To the vegetables, add the shredded meat, 1/4 cup Hoisin Sauce and 1/8 cup Soy sauce. Stir fry just long enough to "wilt" the cabbage. Use Romain lettuce leaves as your wraps. Place some of the stir fry mixture in a leaf, roll up like a burrito. Enjoy!
Variation: You could also throw in some bell pepper strips along with sesame seeds which would add some more great flavor and crunch to the wraps.

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