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Refrigerator Mashed Potatoes

Here's a recipe I enjoy making for family gatherings. So easy and can be prepared a day ahead.

5 pounds red potatoes (9 large), diced and unpeeled
6 oz package cream cheese
1 cup sour cream
2 teaspoons onion salt
1 teaspoon salt
1/4 teaspoon pepper
4 tablespoons butter

Cook potatoes in boiling salted water until tender. Drain. Mash until smooth. Add remaining ingredients and beat until light and fluffy. Place in oblong baking pan. Cool, cover, and place in refrigerator. May be used anything within two weeks. May reheat in microwave or a 350 degree oven until heated through, about 20-30 minutes.
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Tracey Lyon's Pumpkin-Spice Angel Food Cake

An Amazon Top Ten bestselling historical romance author of the Adirondack Pinkertons and the Women of Surprise series, Tracey Lyon's novel A Changed Agent was a 2017 National Excellence in Romance Fiction Award finalist. She sold her first book on 9/9/99! Her books have been translated into several languages and are available in print, digital and audio formats. A true upstate New Yorker, Tracey believes you should write what you know. Her historical romances are all set in the New York State area. Tracey considers herself a small town gal who writes small town romances. You can learn more about Tracey and her books by visiting her website at

Tracey's Latest Book Release: The Heart of An Agent  
Former Pinkerton spy Lily Handland has always dreamed of a quiet, safe life, free from chasing criminals and putting herself at risk. So when the opportunity to invest in a failing Great Camp in the Adirondacks comes to her attention, she quickly jumps at the chance.

Filled with grief, widower Owen Murphy wants to run away from it all. Though he’s worked hard to forge a future for himself, his guilt has kept him mired in the past. But all that changes when a headstrong, mysterious woman shows up at Owen’s door. Together, as Lily and Owen restore the beauty of the Great Camp, he begins to finally see a future. But will learning about Lily’s past destroy it all? Buy the book HERE.

Tracey's Pumpkin-Spice Angel Food Cake

1 package boxed Angel food cake mix (I use a 1-step brand)
1 ¼ cup water
½ cup canned pumpkin
¼ teaspoon cinnamon
¼ teaspoon ground ginger
½ teaspoon nutmeg

Preheat oven to 350 degrees F. Using an electric mixer, beat cake mix, water, pumpkin and spices. Pour batter into a tube pan/angel food cake pan and bake for 35-40 minutes. Cool cake completely before removing it from the pan. Serve with orange sherbet.

Creamy Vegetable Soup

Here's a recipe I like to make when I serve Christmas Chicken Pie. Enjoy! 

1 medium onion, chopped
3/4 cup butter
1/2 cup flour
4 cups chicken broth
2 cups milk
2 cups half and half cream
1 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
5 cups chopped cooked mixed vegetables (broccoli, carrots, cauliflower)

In small saucepan, melt butter and saute onion until tender. Add flour, then cook and stir till bubbly. Gradually add broth to this mixture. Cook and stir until thickened, about five minutes. Stir in the milk, cream and seasonings. Add vegetables. Cook gently until heated through. Makes 8-10 servings.
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Carrot Cake

Here's another delicious recipe from my childhood that reminds me of autumn.

1 1/2 cups butter or margarine
2 cups brown sugar
4 eggs
2 teaspoons vanilla
3 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups grated carrots
1 cup crushed pineapple (drained)
1 cup chopped nuts

Cream Cheese Frostin
8 oz. package cream cheese, room temperature
6 tablespoons butter
2 tablespoons lemon juice
1 teaspoon vanilla extract
2 1/2 - 3 cups powdered sugar
1 cup chopped nuts

Preheat oven to 350 degrees. Line two 9 inch cake pans with waxed paper and spray with grease. In large mixing bowl, cream together butter and brown sugar. Add eggs one at a time along with vanilla extract. In small bowl, mix together flour, baking powder, salt, cinnamon, and nutmeg. Add to butter mixture, mixing well. Fold in carrots, pineapple, and nuts. Pour batter into pans. Bake for 55-60 minutes until edges have pulled away from sides and toothpick inserted into the center comes out clean. Cool on cake rack.

In small bowl, mix cream cheese, butter, lemon juice, and vanilla. Add powdered sugar and mix until smooth. May add more powdered sugar to desired consistency. Frost layers. Sprinkle top with chopped nuts. Serves 12-16.
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Pumpkin Recipes

It's November and time to get out your pumpkin recipes.
Here are a few of our favorites to make for your family!

Chocolate Macadamia Nut Clusters

Here's a delightful recipe, and so easy to make. Enjoy at any time of the year! 

11.5 oz. Ghiradelli Semi-Sweet Chocolate
6 oz. roasted Macadamia nuts, chopped

Line mini muffin pan with mini baking cup liners. In a medium glass bowl, melt chocolate in microwave in 2 minute increments until silky smooth. Stir in chopped nuts until combined. Spoon into baking liners and allow to dry until chocolate has set. Makes 24 cups.
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Cranberry Almond Cookies

Here's a yummy recipe to try during the holidays.

1 cup butter, softened
1 cup brown sugar, packed
1 cup sugar
2 eggs
2 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 cups white chocolate chips
1 cup dried cranberries
1 cup slivered almonds

Preheat oven to 350 degrees. In large mixing bowl, cream together butter and sugars. Mix until light and fluffy. Add eggs and vanilla. Mix well. In small bowl, combine flour, salt, and baking soda. Add to butter mixture and mix well. Stir in dried cranberries, white chocolate chips, and almonds. Drop by teaspoon 2" apart on parchment lined baking sheets and bake for 10 minutes until golden brown. Makes 4 dozen. Enjoy!
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Slow-Cooked Recipes

Here are a few recipes to make in your slow cooker.

Cabbage Roll Casserole

Here's a great recipe to take to your next potluck dinner.

2 pounds ground beef
1 cup chopped onion
1 cup chopped green pepper
2 cups chopped cabbage
1/2 cup brown rice
2-14.5 oz diced tomatoes
8 oz tomato sauce
2 cloves garlic, minced
1 cup water
3 tablespoons brown sugar
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon Cajun Spice
1 teaspoon celery seed
1 teaspoon salt
1 teaspoon black pepper

In a large skillet over medium-high heat, brown ground beef, onion, and green pepper 5-7 minutes. Add cabbage, rice, tomatoes, tomato sauce, garlic, and water and bring to a boil. In a small bowl, mix together brown sugar, vinegar, Worcestershire sauce, Cajun spice, celery seed, salt and pepper. Pour over meat mixture and stir to combine. Reduce heat and simmer until rice and cabbage is tender, about 20-25 minutes. Line a serving dish with cabbage leaves and place rice mixture inside. Serves 8-10.
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Molasses Rye Bread

Here's a hearty bread to serve with steaks, salads, or soups. Sweet, dark, and rich. Yum.

2 1/2 tablespoons instant yeast
2 tablespoons baking cocoa
2 tablespoons brown sugar
1 tablespoon kosher salt
2 cups rye flour
2 1/2-3 cups all-purpose flour
1 1/2 cups warm water
1/3 cup dark molasses
2 tablespoons canola oil
1/3 cup wheat germ
1/4 cup melted butter

In large bowl, mix together yeast, cocoa, brown sugar, salt, and rye flour. In glass measuring cup, combine warm water, molasses, and oil. Mix into flour ingredients. Add
enough all-purpose flour to make a smooth dough that is no longer sticky. Knead dough for 4-5 minutes. Place dough in greased bowl and cover. Allow to rise in warm place until double, about 1 hour. Punch down dough and divide in half. Roll each into torpedo-shaped loaf. Place loaves a few inches apart on a cookie sheet that has been greased and dusted with wheat germ. Sprinkle 1 teaspoon wheat germ on top of each loaf. Let rise in warm place until double, about 30 minutes. Bake in preheated 375 degree oven for 30-35 minutes until crust makes a hollow sound when tapped. Brush hot loaves with melted butter. Makes 2 loaves.
Click here for a printable version of this recipe.