Mini Pecan Pies

These little pies are cute, delicious and full of big flavor!!  They are perfect to snack on or to take to a fellowship.

1 3 oz cream cheese
3/4 stick butter
1/4 stick butter
3/4 c brown sugar
1 egg
1/2 cup pecans

Mix cream cheese with 3/4 stick butter and flour.  Spoon in greased mini muffin tins and shape into crust.  

Mix 1/4 cup butter with brown sugar, egg and nuts.  Fill muffin cups 1/2 to 3/4 way full. Bake at 350 for 20 minutes or until browned.

Crunchy Fruit Cobbler

I like a cobbler with a crunchy top! Most basic cobbler recipes just don't give the crunch texture that I love. A friend passed this one along to me and I have made it twice now, once with fresh pears and once with a can of peaches. Both turned out fantastic!

4 c fruit
1 cup sugar
1 cup self rising flour
1 egg
3T sugar
3T water

Pour fruit in 9 inch pan. Sprinkle with 1 cup sugar. Beat egg. Mix sugar and flour together. Place in bowl with egg. Mix using fork or pastry cutter until coarse in texture. Sprinkle on top of fruit. Then sprinkle 3 tablespoons of sugar and 3 tablespoons of water over top and dot with butter. Bake at 350 for 20 minutes or until golden brown.

Easy Pineapple Coconut Cake

Easy Pineapple/Coconut Cake


1 can (20 oz.) crushed pineapple, undrained
1 (2 layer) yellow cake mix
1pkg. (4 servings) lemon instant pudding
2 cups whipped topping
1/2 cup flake coconut, toasted
1/2 cup chopped pecans or nuts

Drain pineapple, reserving juice. Mix cake batter according to package directions, but substitute 1 cup pineapple juice for 1 cup of water called for in the cake batter. Pour into a 15x10x1 inch greased baking pan.

Bake at 350 degrees for 15-18 minutes, until toothpick inserted in the center comes out clean. Cool.
Mix milk and pudding, beating 2 minutes with a wire whisk. Stir in pineapple. Spread over cake, cover with whipped topping and sprinkle with coconut and nuts. Store in refrigerator.

Angel Food Delight

Angel Food Delight


1 angel food cake, cubed
1 can pie filling (cherry, peach or blueberry)
1 small pkg. instant vanilla pudding
1 1/2 cups milk
1 cup sour cream
Whipped topping

Place half of the angel food cake cubes into a pan or dish. Top with pie filling. Place remaining angel food cake on top. In a separate bowl, combine pudding, milk and sour cream, beating well. Pour over cake. Chill for 5 hours or more and served topped with whipped topping.

Black Bean Soup

Spent some more time over at Comfy In the Kitchen and found this recipe for Black Bean Soup.  Sounds easy and delicious!
Best Ever Black Bean Soup


2 cans of seasoned black beans (drained, not rinsed)
1 can chicken broth
1 1/2 cups water
2 Tbsp olive oil
1 cup chopped onion
2 cloves of garlic minced
2 tsp chili powder
1/4 tsp cumin
White Rice (I used minute rice, follow instructions on box for 4 people)
In a large pot saute onions and garlic in olive oil until soft. Add chili powder and cumin and stir. Add remaining ingredients and let simmer for 15 mins. Take an immersion blender right into the pot so that some beans are blended and some remain in tact. Place a cup of rice in a bowl and pour in soup, garnish with fresh cilantro!

Crockpot Sausage Hoagies

This recipe was shared by Janelle from Comfy In the Kitchen and instead of taking the time to write it down, I'm sharing it here!  This sounds delicious and like a perfect Sunday after church supper or casual supper. 

Crockpot Italian Sausage Hoagies


(makes 12- you may halve)
Italian sausage (12)
3 cups beef broth
water to cover
1 cup mayonnaise
1 Tbsp dijon mustard
1 onion (peppers if desired)
cooking spray
2 cups shredded swiss cheese
Place Italian sausage, beef broth, and water in a crockpot. Cook on high for 4-6 hours. You may place onions/peppers in the crockpot all together, or you can saute them separately. Combine dijon and mayo in a small bowl. Place Italian sausage on hoagie bun top with cheese and onions/peppers and dijon mayo.

Apricot Glazed Turkey Breast

By mid May - I was ready for some baked turkey!!  This recipe was perfect for a Sunday lunch.

1/2 cup apricot preserves
1/4 cup balsamic vinegar
1/4 tsp black pepper
dash salt
1 bone in turkey breast (5 lbs)

Combine preserves, vinegar, salt and pepper.  Place turkey breast on a rack in a large shallow roasting pan.  Bake uncovered at 325 for 1 1/2 to 2 hours or until meal thermometer reads 170, basting every 30 minutes with apricot mixture.  (Cover loosely with foil if turkey browns too quickly).  Cover and stand 15 minutes before slicing.