Apple Sauce Cookies Recipe

These are quick, easy, and made from ingredients I normally have in the pantry. The perfect accompaniment to a tall glass of cold milk or a cup of coffee. Enjoy!

What You Need:
1 cup light brown sugar
1 1/2 cups all purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. cloves
1 tsp. cinnamon
1 cup raisins
1 cup chopped pecans
1 cup apple sauce
1 cup butter


What You Do:

Combine sugar, flour, salt, baking soda, cloves, and cinnamon; sift.

Add remaining ingredients and mix well.

Drop by spoonful onto greased cookie sheet.

Bake a 350 degrees for 8 to 10 minutes.

Poor Man's Cobbler Recipe

I am in the mood for something sweet for dinner tonight. A quick search of my pantry did not produce the ingredients I'd hoped for. So, instead of the chocolate chip cookies I longed for, we will be having cobbler.

This cobbler recipe is fantastic, cheap, easy, and very versatile. You can use pretty much any type of fruit. Tonight I'll be using apricots. One of my favorite variations is to use fresh picked blackberries. Yum! I hope you enjoy this cobbler as much as we do.


What You Need:
1 stick margarine
1 cup sugar
1 cup flour
1 cup milk
1 tsp. baking powder
1 (2-lb.) can sliced peaches (or fruit of your choice)

As for draining the fruit, I usually do, but my grandmother uses the same recipe and does not. So, it is just a matter of preference.

What You Do:
Preheat oven to 350. Melt the margarine in 2 quart casserole dish. Sift the sugar, flour, and baking powder; add milk and mix well. Pour over melted margarine in casserole dish. Spread the sliced peaches over the top of batter. Bake 350 for 35 to 45 minutes or until golden brown.

Kitchen Tools ~ Knives

Y'all know that I am a very frugal gal. A product has to be pretty special for me to shell out serious money for it. Something I am willing to pay for in order to get great quality is kitchen knives.

In all honesty I only have one knife that I love to use. It is my Wusthof Classic Hollow-Ground Santoku. If I had my way, our kitchen would only be stocked with Wusthof knives. They are a joy to use and make slicing, dicing, and chopping a breeze.

When it comes to knives, you get what you pay for. My advice is to buy the best quality knives your budget will allow. Low quality knives are not easy to work with, dull very quickly, and need to be replaced often. In my opinion, it is worth the investment to get the best knives you can afford. Great knives are invaluable in the kitchen. I really recommend not skimping on this vital piece of kitchen equipment.

What type of knives do you prefer? I'd love to hear your knife suggestions.

Sweet Surprise Chicken Recipe

I've made this yummy dish as directed below, as well as with boneless, skinless chicken. If going the boneless route, I usually bake at 350 until the chicken tests done. You can also omit the onion soup mix, marinate in the sauce overnight, then grill the chicken for a different but equal yummy taste!

What You Need:
2 to 3lbs. chicken breast

16oz. can jellied cranberry sauce

8oz. bottle creamy French salad dressing

1 envelope onion soup mix

What You Do:
In a shallow, greased baking pan, place chicken skin side up in a single layer.

In a medium bowl, mix remaining ingredients.

Pour over chicken.

Bake uncovered at 250 for two hours or until chicken reaches "done" temperature on meat thermometer.

Company Breakfast Casserole Recipe

I found this one in the recipe box from the antique store. I've made it once and it was a hit! I am thinking this may be my go to Sunday breakfast recipe. It's great with a fruit cup on the side.

What You Need:
1 lb. breakfast sausage
3/4 cup sliced mushrooms
1/4 cup sliced onions
1/2 pound cubed cheese
4 cups cubed bread
1 cup milk
4 whole eggs, lightly beaten

What You Do:
Preheat oven to 350 degrees.

Brown sausage in a large skillet. Drain fat. Add vegetables and cook about 5 minutes. Set aside to cool.

Once the veggies have cooled , stir in cheese and bread cubes. Place in a greased 8-inch square baking dish.

Beat milk and eggs together and pour over sausage mixture. Cover and refrigerate at least 2 hours or overnight.

Bake, uncovered, about 1 hour or until golden brown. Let stand 10 minutes before serving.