Slow-Cooked Little Smokies

Here's a great recipe to make for your next holiday gathering.

32 oz. Little Smokies
1 cup favorite BBQ sauce
1 cup ketchup
2 tablespoons brown sugar
2 tablespoons soy sauce
2 tablespoons minced garlic
1 teaspoon whole grain mustard
1 teaspoon hot sauce

Place little smokies in a small/medium-sized crock pot. In a small bowl, combine BBQ sauce, ketchup, brown sugar, soy sauce, minced garlic, mustard, and hot sauce. Pour over smokies and cook on high for 2.5 hours or on low for 4 hours. Serves 8-10.
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Raisin Crisscross Cookies

Here's a recipe straight from my grandma's kitchen. She used to work as a school cook and this was one of her favorite cookie recipes. Mine too.

1/2 cup shortening
3/4 cup sugar
1 egg
1/2 teaspoon lemon extract
1 3/4 cups flour
3/4 teaspoon cream of tartar
3/4 teaspoon baking soda
1/4 teaspoon salt
1-2 tablespoons water, as needed to make a nice dough
1 cup raisins, chopped

Preheat oven to 400 degrees. In large mixing bowl, cream shortening, sugar, egg, and lemon extract. In small bowl, combine flour, cream of tartar, baking soda, and salt. Add to creamed mixture in 3 parts, mixing well. May add 1-2 tablespoons of water as needed to make a soft dough. Stir in raisins. Roll into walnut-sized balls. Place on ungreased baking sheet. Flatten with fork to make a crisscross pattern #. Bake 8-10 minutes until lightly browned on edges. Yum! Makes 2 dozen.
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Barbara Britton's Zippy Sausage and Egg Casserole

Barbara M. Britton lives in Southeast Wisconsin and loves the snow—when it accumulates under three inches. Barb writes romantic adventures for teens and adults in the Christian Fiction and Mainstream markets. She is published in Biblical Fiction and enjoys bringing little known Bible characters to light in her stories. Her new series highlights the daughters of Zelophehad. Barb is a member of the American Christian Fiction Writers, the Society of Children’s Book Writers and Illustrators, Romance Writers of America and Wisconsin Romance Writers of America. She has a nutrition degree from Baylor University but loves to dip healthy strawberries in chocolate. Find out more about Barb’s books on her website at

Barbara's Latest Book Release: Lioness: Mahlah's Journey

While the Israelites struggle to occupy the Promised Land of God, Mahlah bat Zelophehad is orphaned and left to care for her four sisters. But daughters of the dead are unable to inherit land, and it will take a miracle for Mahlah to obtain the means to care for her sisters and uphold the vow she made to her dying mother.

Mahlah must seek Moses, the leader of her people, and request something extraordinary—the right for a daughter to inherit her deceased father’s land. A right that will upset the ox-cart of male inheritance and cast her in the role of a rebel.

But, God is the protector of the orphan and the widow, and five orphaned daughters need His help. With God, anything is possible. Even changing man’s tradition. Buy the book HERE.
Barbara's Zippy Sausage and Egg Casserole
1 package crescent rolls— I buy the sheet of dough
1 pound ground sausage, cooked—I buy the small log of original pork sausage and crumble it while I cook it.
1 cup Monterey Jack cheese
1 cup Cheddar cheese
7 eggs
1 cup milk (I use 2%)
2 tablespoons chopped green pepper
¼ teaspoon oregano
Dash of salt and pepper (you can always add more at the table, but you can’t take it out)

If you have a busy morning, cook the sausage, chop the green pepper, and grate the cheese the night before and place in the fridge. Grease (Pam) a 9 x 13 pan. Press crescent roll dough into pan so that the dough is slightly coming up the sides. Cover dough with cooked sausage. Sprinkle green pepper over sausage. Sprinkle cheese over pepper/sausage. Whisk or beat eggs lightly in a bowl. Add milk, oregano, and salt and pepper. Mix and then pour over sausage combination evenly. Bake at 350 degrees for 35 minutes. Center should be firm. If not, bake a few minutes more. I like the sides to be a golden brown. Enjoy! Refrigerate any uneaten casserole.

Vanilla Pound Cake


Here's a delicious cake recipe to make during this year's Holiday Season. The sugar topping sends this cake right over the top! Serve with freshly whipped cream and fresh berries. (The pictured Bundt cake pan is called Vaulted Cathedral.)

2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, softened
6 tablespoons cream cheese, softened
1 1/2 cups sugar
5 eggs, room temperature
3 tablespoons milk
2 teaspoons Princess Flavoring

2 tablespoons sugar
1 teaspoon vanilla extract
1 teaspoon water

Preheat oven to 350 degrees. In a small bowl, whisk together flour, baking powder and salt. In a large mixing bowl, cream butter, cream cheese, and sugar until well combined. Add eggs, one at a time, beating well after each. Add milk and Princess Flavoring and continue beating on high for 2-3 minutes. Gradually add flour mixture to creamed mixture, beating just to combine. Pour and scrape into a lightly greased 10-cup Bundt pan. Bake cake for 45-50 minutes until toothpick inserted into center comes out clean. 

To make topping, combine sugar, vanilla, and water to make a syrup. After 10 minutes, remove cake from pan onto a wire rack. Brush topping over warm cake. Allow to cool before serving. Serves 12-14.
Click here for a printable version of this recipe.