Friday, November 17, 2017

Flashback Friday - Awesome No Bake Desserts


Sharing some easy no bake desserts to help when you need something
quick, especially during the busy holiday season.....

May you and yours enjoy a blessed THANKS-LIVING Season! 

This creamy and fabulous dessert has a very low sugar option...I've seen folks put some on their plate...taste it and then get more before they sit down! *-*

This has been a family favorite for years.  A terrific make-ahead dessert great all year feeds a crowd...and they'll love you for it. Cake mix base. Keeps nicely for a few weeks. 

A scrumptious combo of creamy peanut butter and chocolate graham crackers.
This one's hard to beat!  Make 24 hours ahead. 

This creamy dessert will knock your socks off.  Mixes up in minutes.
Use a graham cracker or a chocolate crust. 

Monday, November 13, 2017

Edible Apple Turkey Craft - Kid Friendly

I almost forgot!

I helped a bunch of kids, about 8 or 9 of them, make these fun 'turkeys' at a Thanksgiving gathering last year at the home of friends-like-family. The ages ranged from probably 3 to 10.  It was simple fun and all the adults enjoyed the results too. Cute! Cute!

Lots of options - you can use raisins for eyes, or edible creative. 
I had some edible 'eyes' on hand, so that's what we used..using a dab of honey to 'glue' them on. 

We cut a gumdrop in half for the 'waddle', then shaped it into a longer shape...
attached it to the marshmallow with honey or part of a toothpick...

This is what you need for each turkey...

1 medium apple 
spice drops 
(they're smaller than regular ones) 
lg. marshmallow
eyes - raisins, edible markers or store purchased 'eyes' 

Place 3 spice drops on a toothpick, leaving room at the bottom to poke it into the apple.  Make as many 'feathers' as you'd like.

Add 2 toothpick legs (it helps steady the bird=) and add a spice drop to each for feet. 

Push half a toothpick into the apple where you want to put the 'head'; push marshmallow into pick.  Add eyes and 'waddle'.  May use candy corn for a beak. 

Use your imagination.  These are fun and will produce lots of giggles,
from all ages. 


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Friday, November 10, 2017

Flashback Friday - Perfect Pies for the Holidays (& A sugar free option)


Here's a few ideas for sweet treats for your holiday menus...

Fabulously chocolate - uses sweetened condensed milk,
so you know it's sure to be creamy and scrumptious! 

Who can resist the layer of yummy cheesecake, topped with a pecan pie like filling? Twoferone!

Get ready to hear lots of MMMMM's when you serve this 
easy no bake dessert.  Oh my!! 

If you are looking for a simple sugar free recipe for someone's special dietary you go.  This recipe uses a little bit of dry Crystal Lite drink mix..
make any flavor you want! 

Friday, November 3, 2017

Crockpot Pumpkin Butter (5 Ingredients) NEW RECIPE!

This luscious spread makes a great gift, along with some homemade bread or some pumpkin bread...

This is a simple recipe that is easily doubled or tripled. 
I doubled the recipe and got these 4 little jars full and
another smaller one just for us to enjoy.

I revised a recipe (reduced sugar the most, changed up spices a little)
that I found at Cris's Recipes that Crock.  Please be sure to check out her many wonderful crockpot recipes! 

This has a deep rich flavor to it and is awesome on toast, pumpkin bread or muffins. (& cottage cheese too!=) I learned well from my grandpa King as a little girl...he always added apple butter to his cottage cheese, and I love
using this to add to mine.  MMMM!

Enjoy soon! 


1 can (15 ozs.) pumpkin 
3/4 c. white sugar
3/4 c. brown sugar
1 tsp. ground cinnamon 
1 tsp. pumpkin pie spice 
Click here for Homemade Pumpkin Pie Spice

Combine all ingredients in a slow cooker and blend well. Cover and cook on high for 2-1/2 - 3 hours, stirring every 30 minutes to prevent scorching. 

If desired, pour into clean hot (small) jars; place lid on and it will usually seal on its own.  Keeps well in the refrigerator for a month (unsealed). 

Linked to 
Whatcha Crockin Wednesday

You might also enjoy this moist and tasty 

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Wednesday, November 1, 2017

Flashback Friday - Marvelous One-Dish Recipes


As the pace of life seems to pick up, do hope you'll give these easy meals a try soon!You'll be so glad you did! 

Your family will dive into this dish...uses frozen hash browns,
soup, french fried onions and more...MMM!  Add a veggie and you're all set. 

This is a tasty dish with crescent rolls as a base, with broccoli...
creamy, cheesey. 

This is a hearty 'man's casserole' with layers of beef, mushrooms, soup, cheese, biscuits and eggs!

Beef Stroganoff Casserole

I love using up leftovers and stuffing them in canned biscuits for a delicious,
hand held meal.  

Saturday, October 28, 2017

Leader Enterprise - October 25, 2017 - Falling for Fall Flavors

As I've mentioned before, autumn is my most favorite time of the year.  I love the colors and flavors of this season. Hope you're out and about enjoying some colors and the cooler temps. Do hope you'll enjoy some of these favorite fall dishes too. 


2 Gala apples, cored and diced
1 Granny Smith apple, cored and diced
1/2 c. chopped pecans or walnuts
1/2 c. celery, diced
1/3 c. sweetened dried cranberries
1/3 c. mayonnaise
sprinkle of sugar, optional 

Stir together all ingredients in a large bowl. Cover and chill until serving time. 


2-1/2 c. (low sodium) chicken broth 
3 c. potatoes, diced
(I used cubed frozen southern hash browns)
2 stalks celery, chopped
1/2 c. onion, chopped
1/2 c. carrots, diced
1-1/2 c. smoked sausage or ham, chopped
3 Tb. butter, melted
3 Tb. all purpose flour
2 c. half & half (or whole milk)
1-15 ozs. can northern beans, drained and rinsed
1/2 chicken bouillon cube, crushed
black pepper to taste

In large pot, add chicken broth, potatoes, celery, onions, carrots and smoked sausage; bring to boil and cook until veggies are tender, about 12 - 15 minutes. In medium saucepan, melt butter, stir in flour (a whisk works great) then add half and half a little at a time, stirring until smooth and thick. Drain some of the broth from sausage mixture, adding that to flour mixture, stirring until smooth. Add cheese and heat until it melts.  Slowly add that back to the pot with veggies and sausage. Add beans, bouillon and pepper. Heat through and serve. 


1 pkg. crescent rolls
1 (8 ozs.) cream cheese, softened
1 tsp. vanilla
1/2 c. powdered sugar
1 granny smith apple, chopped
1/2 c. pecans, chopped
1/4-1/2 c. caramel ice cream topping

Press crescent rolls into 9" x 13" in baking dish. In medium bowl, mix cream cheese, vanilla, and powdered sugar until creamy. Spread over crescent dough. Sprinkle chopped apple and pecans over the cream cheese mixture. Sprinkle cinnamon and drizzle caramel topping over apples and pecans. Bake at 350 for 15-20 minutes. Serve warm. 


1 (16 ozs) box spice (or butter pecan) cake mix
2/3 c. butter, softened
1 egg
1 c. finely chopped pecans
1 c. apple butter

Preheat oven to 350. Line 9" sq. pan with foil, leaving 2" of foil overhanging at 2 opposite sides; spray foil with cooking spray. (Not necessary to spray if using non stick foil) In large bowl, beat cake mix, butter and egg with electric mixer on low, about 2 minute, or just until crumbly.  Stir in pecans, by hand is easiest. Reserve 1 cup mixture. Press remaining mixture in bottom of pan.  Spread apple butter over crust.  Crumble reserved pecan mixture over top. 

Bake 30 - 35 minutes or until golden brown.  Cool completely in pan on cooling rack for about 2 hours. Use foil to lift out of pan.  Cut into 5 rows of 4. Yield: 20 pieces


1 medium acorn squash, halved and seeds removed
1-1/2 c. water
1/4 c. (sugar free) maple syrup
(pure is best!!)
2 Tb. brown sugar
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. (fresh) ground nutmeg, optional
1/4 tsp. salt

Preheat oven to 350. Place squash cut side down  in 9" X 13" baking dish; add water. Bake 45 minutes, uncovered. Drain water from pan; turn squash cut side up. In small bowl, combine syrup, brown sugar, cinnamon, ginger, nutmeg and salt; pour into squash halves, basting the inside of the squash as much as possible.  Bake 10 minutes more, uncovered, or until sauce is heated through. Yield: 2 servings

"Work for a cause, not applause; live life to express, not to impress; don't strive to make your presence noticed, just make your absence felt" - Unknown

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Friday, October 20, 2017

Flashback Friday - Scrumptious Pumpkin Breakfast Dishes


 Hope you're enjoying fall as much as I am!

Give these tasty dishes a try soon...
you'll be glad you did! 

Who would argue pie for breakfast???
Great to make ahead - enjoy warmed or chilled. 

Delicious way to get those vitamins into your family
and fill them up....

With ingredients like pumpkin, applesauce, coconut oil...
It's sure to be good...and good for you! 

A delicious muffin with nutella swirled on top - a special treat!
Invite a friend to join you - pour the coffee and serve! 

Saturday, October 14, 2017

Leader Enterprise - October 11, 2017 - Keeping Meals Simple

Life can get pretty hectic with all the extra-curricular school activities. It always seems easier to get fast food, but if you can stick with a few simple recipes, everyone can eat (sometimes healthier) at home.  And that's always a good thing. 

It's been proven that sitting down to dinner together creates a strong family bond. I'm here to help you with ideas for some simple meals to add to your menu. 


2 lbs. ground beef
1 T. onion, minced
2 (10.75 ozs) cans tomato soup
1 t. chili powder
4 c. corn chips, slightly crushed
8-oz. pkg. shredded Cheddar cheese

Brown ground beef and onion together in a large skillet over medium heat; drain. Stir in soup and chili powder. Spread corn chips in an ungreased 9" x 13" baking pan; top with ground beef mixture. Bake, uncovered, at 350 degrees for about 20 minutes or until bubbly. Remove from oven; sprinkle with cheese. Bake for an additional 5 minutes, until cheese melts. Serves 6 to 8.


2 lbs. boneless skinless chicken breasts
1 (15 ozs.) can sloppy joe sauce (like Hunt's Manwich)

Lightly spray crockpot with nonstick cooking spray.  Place a few tablespoonsful of sauce on bottom of crock. Add chicken; pour remaining sauce over top. Place the lid on; cook on low for 4 hours.  When ready to serve; remove chicken and shred with 2 forks. Return chicken to crockpot; mix with sauce. Serve on buns or over rice. 


1-1/2 lbs. ground beef
2 eggs
1 medium onion, finely chopped  
1/2 c. cracker crumbs
salt and pepper
1/2 tsp. poultry seasoning or a dash of nutmeg
1 (10.75 ozs) can cream of chicken (or mushroom) soup 
1 soup can of water
1 Tb. each: oil and margarine

In large bowl, combine beef, eggs, onion, cracker crumbs and seasonings. Shape into balls.  Roll in flour; brown in oil and margarine; drain.  In small bowl, combine soup with 1 soup can of water; pour over meatballs and simmer in the crockpot on low for 3 - 4 hours. (Or you can simmer on top of stove, covered, for 1 hour.) Serve over mashed potatoes, rice or noodles. 

A hearty meal ready in less than 30 minutes.  GO! 


1/2 (1#) box elbow pasta 
1/2 - 1# lean ground beef 
1 medium onion, coarsely chopped
(or 3 - 4 Tb. dried minced onions)
1 - 2 tsp. chili powder
1 (14 ozs) can diced tomatoes, undrained
1 sm. can tomato paste
1/3 c. water (more as needed)
1 (15 ozs) can kidney or black beans, rinsed and drained
freshly ground salt and pepper, to taste
1/2 c. shredded Mexican cheese blend

In medium pot, cook pasta according to package directions.
Set aside to drain until ready to use. In same pot, brown ground beef and onion; stirring until no pink remains. Add chili powder, then tomatoes, tomato paste and water. Cook 2-3 minutes to blend flavors; add beans; heat through. Season with salt & pepper. Remove pot from stove; toss pasta into beef mixture; stir. Top with cheese just before serving. 


2 c. cooked chicken, chopped or shredded
2 c. shredded mozzarella cheese, divided
1 jar (15 ozs.) Alfredo sauce
1 pkg.(16 ozs.) flaky large biscuits (like Grands - 8 count)
garlic powder, to taste, optional

Preheat oven to 350. Grease a 9" x 13" baking dish.
Remove biscuits from package and cut each biscuit into 6 pieces. Place biscuit pieces into large bowl. Add Alfredo sauce, 1 cup of cheese and cooked chicken into bowl with cut biscuits. Mix well to combine. Spread mixture evenly into prepared pan. Top with remaining mozzarella cheese. Bake 35 minutes or until biscuits are brown and cooked through. Let it sit for 5-8 minutes before serving. Yield: 6 servings

Fall foods are my favorite. Be watching for upcoming fall recipes that you'll enjoy and they'll make your house smell so good too! 

Even if something is left undone, everyone must take time to sit still and watch the leaves turn - Elizabeth Lawrence