Glazed Fruit Compote



1 small package (not instant) vanilla pudding

2 cans pineapple chunks, drained (save juice)

1-1/2 cups pineapple juice (add water if necessary to drained juice)**

1 can (14 ounce) mandarin oranges*

3 teaspoons lemon juice

1 cup red grapes or cherries**

4 bananas (depends upon size of bananas)


  1. Be sure to drain canned fruit well.
  2. Cook pudding with drained juice (juice is substitute for milk on pudding directions) until thick.  Set aside to cool.
  3. After cooling, add grapes, pudding mixture and lemon juice to the drained fruit.
  4. Refrigerate 4 hours.
  5. Add bananas before serving.



I mix the mandarin juice with the pineapple juice.  Usually no extra water is needed.


I use more than a cup of grapes.

This is a great make ahead fruit salad. If making it for a “pot luck” or company, I follow steps one through four the day before and refrigerate overnight.


Chocolate Sheet Cake

Today is my husband’s birthday. In honor of the occasion, I am publishing the recipe for his favorite cake. I always make this cake for his birthday. The recipe was given to me by our sister-in-law many, many years ago. Whenever we travel back to our home state she always has this cake ready for him. Our youngest child also requests this for her birthday.


  • 2 cups flour
  • 1/2 cup buttermilk*
  • 2 cups sugar
  • 1 teaspoon soda
  • 1 stick margarine
  • 2 eggs
  • 3 to 4 tablespoons cocoa
  • 1 teaspoon vanilla
  • 1 cup water
  • 1 teaspoon cinnamon
  • 1/2 cup shortening


  • Preheat oven to 400 degrees.
  • Mix sugar, cinnamon and flour together in large bowl.
  • Heat butter, cocoa, water and shortening in saucepan until it reaches boiling point.
  • Pour hot mixture over dry ingredients.
  • Add buttermilk with soda, eggs and vanilla.
  • Bake in a 11”x 15” (jelly roll) pan for 20 minutes.


  • 1 stick margarine
  • 1 box powdered sugar
  • 3 tablespoons cocoa
  • 1 teaspoon vanilla
  • 6 tablespoons milk
  • 1/2 cup chopped nuts


  • Put margarine, cocoa and milk in a sauce pan (I use the same one that was used to make the cake)
  • Heat until it begins to boil.
  • Remove from heat and add powdered sugar.
  • Mix well with mixer; add vanilla and nuts.
  • Pour over hot cake.

This cake is easy and quick to make. I love the fact that it can be iced hot.

* If you do not have buttermilk, you may add a little vinegar to regular milk to make sour milk.


Candlelight Chicken

….January 15, 2015


This recipe is quick and easy to prepare. It is sooo good. A great dish for pot luck or company.

Yield: 8 servings


  • 1 jar (about 2-1/2 ounces) sliced dried beef, rinsed and drained
  • 4 whole chicken breasts (about 2 pounds boneless), skinned
  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 1 cup (8-ounces) sour cream
  • 6 slices bacon, cut in half
  • cooked rice


  • Use 2-1/2 greased quart shallow baking dish (13” x 9” x 2”)
  • Arrange single layers of beef in bottom of dish
  • Top with chicken breasts
  • Blend soup and sour cream – then pour over all
  • Top with bacon slices
  • Bake at 400 degrees for one hour or until done.
  • Serve with Rice.  Yield: 8 servings.

From:  A dear friend from Vermont – December 1992


Cranberry Relish Salad


December 16, 2014


This recipe was my mother’s. As long as I can remember, she made it every Christmas. At our home it’s become a family tradition to serve every Thanksgiving and Christmas. Make this the day before serving, so it will set up firmly. Can be molded, if you desire.



  • 2 packages Knox Gelatin
  • 1/2 cup water
  • 1 pound cranberries**
  • 2 cups sugar
  • 1 cup pecans, chopped
  • 1 large apple, seeded and chopped, leave peeling on
  • 1 large navel orange, peeled, segmented and cut into smaller pieces**
  • 1 lemon, squeezed for juice**
  • 1/2 cup orange juice
  • 1 cup boiling water



  1. Soak Knox Gelatin in 1/2 cup water
  2. Wash, drain and grind the cranberries**
  3. Add sugar, chopped pecans, chopped apple and orange pieces
  4. Sprinkle with lemon juice and orange juice
  5. Add 1 cup boiling water to the soaked gelatin. Stir until fully dissolved
  6. Add dissolved gelatin to the fruit and nut mixture
  7. Mix well and chill until firm


**Note: I use the grinder attachment to my mixer. A Ninja or food processor would also work.

In addition, I grind up a little of the lemon and orange rind to add to the taste.


Crock Pot Cornbread Dressing


November 18, 2014


This is absolutely the best dressing I have ever had and so simple to make. It was given to me a two years ago by my daughter. Put it in the crock pot and forget it. Hope you enjoy

Servings: 14-16 (this estimate may be a little generous)


  • 6 cups cornbread, baked (the boxed cornbread mixes such as Jiffy will make this sweeter)
  • 8 slices day old bread
  • 4 eggs
  • 1 medium onion, chopped*
  • 1/2 cup celery, chopped*
  • 1- 1/2 tablespoons sage or 1- 1/2 tablespoons poultry seasoning
  • 1/2 teaspoon black pepper
  • 2 (10 1/2 ounce) cans cream of chicken soup
  • 2 (10 1/2 ounce) cans chicken broth or 2 (10 1/2 ounce) cans turkey broth
  • 1/4 cup butter
  • salt to taste


  • Day before bake the cornbread.
  • Lay your bread out on the counter the night before you prepare the dressing so that it will dry.
  • Crumble the breads together.
  • Add all other ingredients except butter.
  • Salt to taste.
  • Pour into a non-stick sprayed crock pot.
  • Dot with butter.

Cover and cook on high for 2 hours or on low for 4 hours (I usually use low). Absolutely do not lift the lid until done.

*Note:  I use more onion and celery.

This is so much easier to do. For me, no more hours and hours in the kitchen making dressing.  You can do one half if not much is needed. I sometimes double the recipe, so there will be enough to freeze.



Pumpkin Bread


….October 16, 2014


On my life’s journey, I have encountered many lovely people and have collected wonderful recipes from them.

The following recipe was given to me by a gracious lady in 1968. We were in Colorado, and it was Christmas time.

This is one of my all-time and a family favorite. We always bake it for the Holidays.

It is delicious and I have received many compliments on it, and also given it to many people.

The origin of this Pumpkin Bread is unknown.

Since it is fall and pumpkin time, I thought this would be a good recipe to use to start our little collection.

  • 3-1/3 cups flour (1/4 cup more for high altitude)
  • 3 cups sugar
  • 2 teaspoons soda
  • 1-1/2 teaspoons salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg

Mix these dry ingredients together.  Make a hole in the middle of these ingredients and add:

  • 1 cup liquid oil
  • 2 teaspoons vanilla
  • 4 eggs
  • 2/3 cups water plus 2 tablespoons
  • 2 cups (1 regular, not double size) can pumpkin
  • 1 cup nuts, chopped (optional) I usually leave these out

Beat until smooth.  Bake in a 350 degree oven one hour or until done.  Test with a toothpick. Makes 2 large loaves.  Will make 4 small loaves with baking time reduced to about 55 minutes.

Makes eight small loaves in my Convection Oven approximately 60 to 65 minutes. I sometimes do these for gifts.


NOTE:  Makes a large amount of batter.  If doubling the recipe, you will need a big bowl.

This bread will be somewhat moist. Depending upon on the climate, you may want to refrigerate any leftovers.

At our home this usually isn’t necessary. Freezes well.