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Caramel Fudge Brownies

Here's another brownie recipe sure to please the chocolate lover in your family. These brownies form a lovely crust on top and stay moist for several days.

1 cup butter
2 cups sugar
1/4 cup brown sugar
1 1/2 cups flour
1 cup baking cocoa
1 teaspoon baking powder
1 teaspoon salt
4 eggs, beaten
2 tablespoons chocolate syrup
2 teaspoons vanilla
10 oz. chocolate chips
6 oz. caramel topping

Preheat oven to 350 degrees. In small saucepan, melt butter and add sugar and brown sugar, mixing well. In large mixing bowl, combine flour, baking cocoa, baking powder, and salt. Stir melted butter into flour mixture. Add eggs, chocolate syrup, vanilla, and chocolate chips. Mix until thoroughly combined. Pour half of mixture into a greased 9X13 baking pan. Spoon caramel topping over batter. Layer with remaining batter, spreading to edges. Bake for 28-30 minutes until done in center.
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Glorified Rice Salad

This is a festive dish to serve for family or church gatherings--excellent for Easter! Very good.

3 cups cooked rice (cooled)
1 1/2 cups marshmallows
1 cup crushed pineapple, drained
1/2 cup maraschino cherries
1 carton whipped topping

In medium bowl, combine rice, marshmallows, pineapple and cherries. Fold in whipped topping. Cover and chill overnight. 
Click here for a printable view of this recipe.

Cinnamon Raisin Scones

Here's another scone recipe you might enjoy! 

2 cups flour
1/3 cup sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup salted butter
1/2 cup raisins, chopped
1/2 cup English walnuts, chopped
1/2 cup sour cream
1 egg
1/2 teaspoon vanilla

2 tablespoons sugar 
1 teaspoon cinnamon

Preheat oven to 400 degrees. In medium bowl, combine flour, sugar, baking powder, cinnamon, baking soda, and salt. Cut in butter with knife or fork. Add raisins and walnuts. In glass measuring cup, mix together sour cream, egg, and vanilla. Stir into flour mixture. Work mixture until it sticks together and forms a ball. Using hands, knead 4-7 times. Divide into 8 portions and place in lightly greased scone pan. Pat to form in pan. In small bowl, combine sugar and cinnamon for topping. Sprinkle over scones. Bake for 13-15 minutes until golden brown. Cool for 5 minutes and turn out of pan. Enjoy!
Click here for a printable version of this recipe.

Cabbage Bacon Salad

Here's a new recipe I really enjoyed. Crunchy, sweet, with the added saltiness of smoked bacon. Yum!

1 small head cabbage, shredded
2 carrots, peeled and shredded
1 cup chopped green pepper
1 cup chopped onion
6 bacon strips, fried and crumbled
1 cup salad dressing
1/3 cup sugar
2 tablespoons vinegar

In large bowl, combine cabbage, carrots, green pepper, onion, and fried bacon. Set aside. In glass measuring cup, combine salad dressing, sugar, and vinegar. Mix until smooth. Pour dressing over salad and toss. 8-10 servings. 
Click here for a printable version of this recipe. 

Marion Stroud's Chicken Divan

Marion Stroud lives in Bedford, England, the town where John Bunyan wrote his classic 'Pilgrim's Progress' when he was in prison for preaching as a non-conformist. She is the author of 24 books, some of which have been translated into 14 different languages. She enjoys entertaining and this recipe is one of her favourites for parties or 'Pot Lucks' as the quantities can be adjusted according to the numbers of guests expected.

Marion's latest book It's Just You and Me Lord 
A book of prayers for every aspect of a woman's life. It is published by Discovery House and will be available via Sam's Club in time for Mother's Day, through shops or by direct mail from Discovery House .

Marion's recipe for Chicken Divan.

This is a good dish to serve at a party, as you can assemble it to step 3. ahead of time, then heat the sauce, pour it over, add cheese and breadcrumbs, and pop it into the oven at the last minute.

4 lbs cooked chicken [or 10 cooked chicken breasts]
12 slices bacon grilled
20 ozs broccoli partly cooked
4 oz fresh breadcrumbs
4 oz grated cheese


I can condensed mushroom soup
½ can chicken stock
I cup mayonaise
I tablespoon lemon juice
½ teaspoon curry powder

1. Remove flesh from the chicken and cut up.
2. Layer chicken, broccoli and bacon in oven proof dish.
3. Mix ingredients for sauce
4. Heat the sauce and pour over chicken mix.
5. Top with breadcrumbs and grated cheese.

Put in the oven at 180 degrees for 30 mins, or until the cheese has melted and the breadcrumbs are crisp. Serve with green salad and herb bread – I suggest Ciabatta. Serves 10

Yummy Baked Beans

This is an old family favorite. So good.

2 cans pork-n-beans
1/2 cup ketchup
2 teaspoons mustard
3/4 cup brown sugar
1 cup onion, chopped
4-6 strips of bacon-diced (I like to cook my bacon a bit before I put it in with the beans, but it's not necessary)

Combine pork-n-beans, ketchup, mustard, brown sugar, and onion. Pour into greased baking dish Top with bacon. Bake 325 degrees for 2 hours. 

Click here for a printable version of this recipe.

Reuben Sandwich

Here's a yummy sandwich to make when you have corned beef leftovers. 

8 slices Harvest Grain Bread, buttered on one side
1/3 pound Corned Beef, sliced
15 oz. Sauerkraut, drained 
4 tablespoons Thousand Island Dressing
4 slices Swiss Cheese

Heat large cast iron skillet or griddle. When hot, place 4 slices of bread, buttered side down. Arrange each with corned beef, sauerkraut, Thousand Island Dressing, and cheese, in that order. Top with remaining slices of bread, buttered side up. Turn when first side is deep golden brown, about 2-3 minutes. Repeat for second side. Serve with chips and dill pickle. Yum! 
Click here for a printable version of this recipe. 

Slow Cooked Corned Beef

Here's an easy way to cook your corned beef. Serve with Steamed Potatoes with Parsley or Spatzle. Enjoy!

4-6 pound lean corned beef, with seasoning packet
2 cups beef bouillon
12 oz dark beer

Remove corned beef from package and set in slow cooker. Sprinkle with enclosed seasoning packet. Pour bouillon and beer over meat. Cook on high for 6 hours. Cook another 2-3 hours on low until meat is tender and falls apart. Serves 4-6.

Wine Recommendation: Cambria Julia's Vineyard Pinot Noir 2013

Click here for a printable version of this recipe. 

Egg Drop Soup

This is a very easy recipe to serve with Fried Rice or Egg Rolls.

2 tablespoons cornstarch
4 cups chicken broth
1/2 teaspoon kosher salt
pepper to taste
2 well-beaten eggs
2 tablespoons sliced green onion, optional

In medium saucepan, slowly stir the chicken broth into the cornstarch. Heat, and stir constantly until slightly thickened. Slowly add beaten eggs, stirring once gently. Remove from heat. Garnish with onion if desired. I like to serve this soup with strips of fried won ton wraps. Makes 4 servings.
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Here is a neat recipe to make for St. Patrick's Day or Octoberfest, with a substitution of sausage for the usual hamburger. I like to serve this with Country Potato Soup.

1/2 head medium cabbage
1 medium onion, finely chopped
1/3 cup water
salt and pepper to taste
1 pound sausage, browned and drained

5 1/2 - 6 cups flour
2 packages dry yeast
2 cups milk
1/3 cup sugar
1/3 cup butter
2 teaspoons salt
2 eggs

In large skillet, brown sausage. Shred the cabbage as you would for slaw. Add cabbage, onion, water, salt and pepper to cooked sausage; simmer until tender. Drain, and set aside to cool.

For dough, in large bowl combine 2 1/2 cups flour and yeast. Heat milk, sugar, butter, and salt just till butter starts to melt (115-120 degrees). Add to flour mixture. Add eggs and mix until combined. Stir in enough remaining flour to make stiff dough. Turn out onto lightly floured surface and knead till smooth and elastic for 5-7 minutes. Shape into a ball and place in greased bowl. Cover and let rise until double, for 1 hour.

Punch down and divide into 12 pieces. Roll each into 4" square. Spoon 1/3 - 1/2 cup meat mixture in center of each. Bring corners together and pinch edges tight. Place on greased cookie sheet, pinched side down. Bake for 30 minutes at 350 degrees. These may be wrapped in foil and frozen. Serves 12.
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Kathleen Y'Barbo's Boudin Balls with Remoulade Dip

Bestselling author Kathleen Y’Barbo is a multiple Carol Award and RITA nominee of forty-five novels with almost two million copies of her books in print in the US and abroad. A Romantic Times Top Pick recipient of her novels, Kathleen is a proud military wife and an expatriate Texan cheering on her beloved Texas Aggies from north of the Red River. To find out more about Kathleen or connect with her through social media, check out her website at

Kathleen's latest book release: Flora's Wish

Flora Brimm, a not so prim and proper Natchez belle with four fianc├ęs whose untimely deaths kept them from arriving at the altar has one wish: find a husband and secure the family home for a sibling who would otherwise be tossed out. Ever resourceful, she’s sure she knows exactly how to make that happen. So she makes her plans without taking time to consult the Almighty and then gives the scheme all she’s got only to find out she is the subject of a Pinkerton investigation and just may be engaged to a jewel thief. Meanwhile, New Orleans Pinkerton agent and inventor Lucas McMinn is trying to decide whether the lovely lady is part of the solution or the problem.


And now for something completely Cajun--although we can get boudin here in Tulsa so I'm thinking it's probably available most places if you really hunt for it. There are many complicated and delicious variations of Remoulade sauce. This one is simple and a good compliment to the boudin balls. And trust me, try this sauce even if you don't like ketchup or mayo. I don't, but I love the sauce with this recipe.

Boudin Balls
1 package boudin (found in the sausage aisle)
1 egg
1/2 cup baking mix (Bisquik, Pioneer, etc)
Dash of cayenne pepper (optional)

Remoulade Dip:
1/2 cup ketchup
1/2 cup mayonnaise
horseradish (optional-to taste)

Remove the boudin's rice and meat mixture from its casing, discard the casing, and place the remainder in mixing bowl. Add egg and baking mix and mix together. Add pepper if desired. Roll into 1-inch balls and chill for 10-15 minutes. Fry until golden brown. Makes 15-20 balls.

To make the dip, mix ketchup and mayonnaise together in small bowl. Chill. Note: I generally double this recipe if serving to more than 2-3 people (or triple if hungry teens are involved!).