Thursday, November 29, 2007

Banana Cheesecake Dessert


2 pkgs (21.4 oz) strawberry no-bake cheesecake mix
3/4 C butter, melted
1/4 cup sugar
3C cold milk
1 can (8oz) crushed pineapple, well drained
3 medium firm bananas, sliced
1/2 C chocolate ice cream topping, warmed
1/2 C caramel ice cream topping
1 carton (8oz) frozen whipped topping, thawed
1/3 C chopped pecans
Maraschino cherries with stems


1 - Set aside filling and strawberry topping packets from cheesecake mixes. Place the contents of the crust mix packets in a large bowl; add butter and sugar. Press into an ungreased 13x9x2 baking dish. In a large mixing bowl, combine the milk and contents of filling packets. Beat on low speed until blended. Beat on high for 3 minutes or until slightly thickened. Spread over the crust. Refrigerate for 1 hour.

2 - Spread contents of strawberry topping packets over cheesecake. Top with pineapple and bananas. Drizzle 1/4 cup of chocolate and caramel topping. Spread with whipped topping (dish will be full).
Refrigerate for 2 hours. Before serving, drizzle with remaining chocolate and caramel topping. Top with pecans and cherries.

Thanks to Billie Jo!

Graham Cracker Eclair "Cake"


One Square ea Honey Maid Honey Grahams, broken in half (30 squares), divided
1 1/2 C milk
1 pkg (4-serving size) JELL-O Vanilla Flavored Instant Pudding & Pie Filling
1 tub (8oz) COOL WHIP Whipped Topping, thawed
1 C chocolate ready-to-spread frosting


Arrange 10 of the graham squares, overlapping slightly, in bottom of 8-inch square baking pan; set aside. Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes until thickened. Gently stir in whipped topping with wire whisk until well blended.

Spread half of the pudding mixture over graham squares in pan. Top with 10 of the graham squares and remaining pudding mixture. Cover with remaining graham squares.

Refrigerate at least 3 hours. Spread with chocolate frosting before serving and ENJOY!

Thanks to Jennifer Y

Another Quick Update

Well, the posting may slow down a bit. Remember that cool copy and paste trick I mentioned? Yeah, well Bear came home early from school and deleted the Word file I had opened.

Don't worry, NO recipe was lost, I had printed them all off last night. But now I have to type them all (see, that's what I get for tootin' my own horn). The good thing is, I'm well over half-way done, so it shouldn't take very long :).

Continue to leave me your links if you want added in the sidebar and any suggestions would be great!

Thanks for the patience and the kind words on the blog. It's been fun doing this!

Take Care

Turtle Pie


2 Graham Cracker Pie Crust
1 Lrg Cool Whip
1 Lrg Cream Cheese
1 C Coconut
1 C Crushed pecans
2 TBS butter
Caramel Syrup
1 Can Eagle Brand Milk


Mix cool whip, cream cheese, and eagle brand milk in a bowl.

Mix coconut, pecans and butter in a skillet - cook until golden brown.

This next step is done in layers:

Add some of the cool whip mixture to bottom of both pie shells.
Put some of the coconut mixture over that and then drizzle caramel syrup on top.
Repeat with cool whip mixture, then coconut mixture and ending in caramel syrup.

Thanks to Cindy!

Homemade Snickers


1 C milk chocolate chips
1/4 C butterscotch chips
1/4 C creamy peanut butter


1/4 C butter
1 C Sugar
1/4 C evaporated milk
1 1/2 C marshmallow creme
1/4 C creamy peanut butter
1 TSP vanilla extract
1 1/2 C chopped salted peanuts

Caramel Layer:

1 pkg (14oz) Caramels
1/4 C heavy whipping cream


1 C milk chocolate chips
1/4 C butterscotch chips
1/4 C creamy peanut butter


Line a 13inX9 in pan with foil; butter the foil and set aside.
Combine the first three ingredients in a small saucepan; stir over low heat until melted and smooth. Spread into prepared pan. Chill until set.

For filling: Melt the butter in a heavy saucepan over medium heat.
Add sugar and milk; bring to a gentle boil. Reduce heat to medium-low, boil and stir for 5 minutes. Remove from the heat; stir in marshmallow creme, peanut butter and vanilla. Add peanuts. Spread over first layer. Chill until set. Combine caramels and cream in a saucepan; stir over low heat until melted and smooth. Cook and stir 4 minutes longer. Spread over filling. Chill until set.

In a saucepan, combine icing ingredients; stir over low heat until melted and smooth. Pour over the caramel layer. Chill for at least 4 hours. Remove from the refrigerator 20 minutes before cutting.
Using the foil, life candy out of pan; cut into 1in squares.

Yield: about 8 dozen

Thanks to Charlotte Parker

Creole Pralines


2 Cups Granulated Sugar
1 Cup Dark (or light) brown sugar
1 stick butter DO NOT USE MARGARINE
1 Cup whole milk
2 TBS Corn Syrup
4 Cups pecan halves


Put all ingredients, except pecans, into a 3 quart saucepan, and cook for about 20 minutes, after boiling starts. Stir occasionally.

Add the pecans and cook the mixture until the liquid forms a soft ball when a little is dropped into cold water.

Stir well then drop by spoonful on waxed paper. Place a few sheets or newspaper beneath the waxed paper. Allow to harden then wrap in foil or paper.

Chocolate Cookie Bark


1pkg (8 squares) BAKER's Semi-Sweet Baking Chocolate
1 pkg (6 squares) BAKER's Premium White Baking Chocolate
2 TBS Peanut Butter
10 OREO Chocolate Sandwich Cookies


Place semi-sweet and white chocolate in separate medium microwaveable bowls. Microwave until completely melted, following directions on package. Add peanut butter to white chocolate; stir until well blended. Crumble half the cookies over chocolate in each bowl; mix well.

Drop spoonfuls of the chocolate mixtures onto wax paper-covered baking sheet, alternating the colors of the chocolates. Cut through chocolate mixtures several times with knife for marble effect.

Refrigerate at least 1 hour or until firm Break into 14 pieces.

Store in airtight container in refrigerator.

Thanks to Jennifer Y

Forgotten Cookies


2 egg whites
¾ c sugar
1 tsp vanilla
¼ tsp salt
1 c chocolate chips


Heat oven to 350.

Beat egg whites. Gradually add sugar, then vanilla and salt. Beat until stiff. Stir in chocolate chips.

Drop by teaspoon onto cookie sheets. Place in hot oven and turn off heat. Let cool before removing cookies.

Thanks to Barb

Ham Casserole

Wondering what to do with all that extra ham? I am giving you my mom's recipe for ham casserole. Measurements aren't specific because she passed away without giving me the exact recipe. I was able to duplicate it by channeling her energies and I find it great comfort food.


One large casserole dish
1 large package of egg noodles (I use the cholesterol-free ones)
2 cans (reg. size) of Campbell's Cream of Mushroom Soup or 1 family can
1 small quarter bag of plain potato chips
4-5 cups of diced ham


Preheat oven to 325 degrees.

After you have cooked the noodles and drained them, I use the same pot to mix the ham and mushroom soup. I then transfer this into a large casserole dish, and crush the bag of potato chips over the mixture so that it creates a topping. Place the casserole in the oven for 90 minutes. I take it out of the oven at this point and check to see if the chips are browned.

Thank to Laura, her pugs, and the rest of the Kubitz Family!

Cast Iron Skillet Paprika Chicken

I don't know why this works like it does, but when you cut into the bird it is the juiciest, best tasting thing ever. It must be the skillet.


1 Whole Baking Chicken
3 TBS Paprika
3 TBS Garlic Salt


Mix together seasonings. Rinse the bird and apply the season mixture all over. Set in cast iron skillet and bake at 425 for 1 hour 20 minutes. The skin will look burnt but it's just the paprika.

You can play around with it and not use the paprika. I made it with just a lemon butter mixture and it was wonderful. But the paprika just really makes it YUMMY!

Thanks to Charity!

Pumpkin Cheesecake Squares


Package graham cracker crumbs
3 Tbsp butter
16 oz fat-free cream cheese
1 cup sugar
2 cup fat-free sour cream
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves (optional)
3 eggs
1 cup canned pumpkin


1. Preheat oven to 325ºF. Coat a 9 X 13-inch baking pan with cooking spray or line bottom of pan with parchment paper.

2. Place graham cracker crumbs in a small bowl. Melt butter in microwave and pour over graham cracker crumbs. Mix with a fork until completely moistened. Add water by the tablespoon if necessary

3. Press crumbs evenly into bottom of prepared pan and place in refrigerator to let set while preparing pumpkin filling.

4. Place cream cheese in bowl and beat until smooth. Add sugar and mix until incorporated. Add in 1 cup sour cream, combine. Then add your spices ~ cinnamon, nutmeg, ginger and cloves. If you can't find ground cloves or don't want to put out the money for them, leave them out. You can't crush whole cloves (I know, I've tried) and they don't do
anything much to the flavor anyway. Mix in the spices, then add remaining sour cream and mix until just combined.

5. Beat in each egg one at a time until incorporated, then mix in pumpkin. Don't over-mix.

6. Pour pumpkin mixture into pan, spreading evenly throughout and smoothing over the top.

7. Bake until set at edges, about 30 minutes. Note: the center will be a little loose. Cool completely and refrigerate overnight before serving.

Serves 18-ish. Don't forget the whipped cream!

Thanks to J.M. Snyder!

Greek Salad


1 - Med Cucumber, peeled & chopped
1 - Large tomato, chopped
1 - Med. green pepper, chopped
4 - Green onions, chopped
10-20 - pitted Greek olives (black ones)
1/2 cup of crumbled feta cheese
Box of rotini pasta (Cook according to package directions)


1/3 cup olive oil
3 tbsp cider vinegar
1 tsp salt
1 tsp dried oregano
1/2 tsp sugar


1) Large bowl, combine cucumber, tomato, green pepper, onions, olive, cheese & cooked pasta.

2) In a jar, combine dressing ingredients; shake well.

3) Drizzle dressing over salad & toss

4) Shake basil over it to desired taste.

This is my all time favorite meal. I make this every week. Even my
4 yr old boy likes this.

Thanks to Billie Jo!

Cream Cheese Cookies


2 sticks (1/2 pound) butter
1/2 cup sugar
8 ounces cream cheese
Tiny pinch salt
2 cups flour, plus more as needed
An assortment of thick preserves like raspberry
2 egg whites, lightly beaten
Granulated sugar as needed


In a bowl, using a wooden spoon or your hands, or in an electric mixer, combine the butter, cream cheese and 1/2 cup of sugar; stir in the salt. Gradually add the flour, making a sticky dough. Sprinkle the outside of the dough with flour, wrap in plastic, and refrigerate for at least an hour, and up to 24.

Preheat the oven to 350ºF. Working with about a quarter of the dough at a time, roll out to less than 1/4-inch thickness (3/16 is about right), using flour as necessary to prevent sticking. Cut into 2-inch squares and put a dollop of one of the preserves in the center of each square, or spread it across the diagonal, stopping short of the edges. Roll up and seal, or fold into triangles, or, if you spread the filling on the diagonal, bring up the corners and pinch across the center.

Brush each finished cookie with egg white and sprinkle with sugar, then put on a greased or nonstick cookie sheet and bake from 10 to 15 minutes, or until very lightly browned. Cool and serve within a day, or refrigerate immediately.

When i make these ones, I just make balls and press a thumbprint into them, and fill the thumbprint with jam! It's easier and quicker. And as long as you keep them in the fridge, they're good for over a week, just like cheesecake.

Thanks to Dani Harper!

New Spin Sweet Potatoes

Peel and boil 2 1/2 pounds of sweet potatoes when done, mash and add :

1 tsp. nutmeg
2 TBS squeezed orange juice
1 TBS grated orange zest
1/2 cup brown sugar.

Mix well and then take some in the palm of your hand. Use 1/2 of a marshmallow (whole one if you want large balls) and place in the center. Form a ball with the potato mixture around marshmallow.

Roll balls in
1/2 cup white sugar
1 TBS cinnamon
2 cups coconut.

Bake at 350 for 10-15 minutes. Watch carefully so the marshmallow center doesn't explode all over your oven. A real mess to clean up as I can attest to. I serve these through out the year with roast, steak and chicken in addition to turkey during the holidays.

Thanks to Lizzie!

Billie Jo's Chili


2 Pounds 90 % lean ground beef
1 tbsp. each salt, cumin, chili powder, paprika, dried oregano,
and black pepper
2 cloves garlic, minced
2 tsp. red pepper flakes
¼ tsp., ground red pepper
1 tbsp vegetable oil
3 cans (10 ½ oz ea) diced tomatoes with green chilies
1 jar (16 oz) salsa
1 large onion, chopped


1) Combine ground beef, salt, cumin, chili powder, paprika, oregano, black pepper, garlic and ground red pepper in large bowl.

2) Heat oil in large skillet over medium high heat. Brown beef, stirring to separate meat. Drain and discard fat. Add tomatoes, salsa and onion; mix well. Transfer mixture to crock pot.

3) Cover; cook on LOW for 6 hours.

Makes 6 servings.

Thanks to Billie Jo!

Curt Schrivener's Pepper Steak


1 tbsp. butter
1 clove garlic, minced
1 lb. beef (round steak is fine), cut into thin strips or bite-sized pieces
1 large onion, chopped
1 large green pepper, chopped
8 oz mushrooms, sliced
14 oz. can petite diced tomatoes
seasoned salt and pepper to taste
dash sugar
2 cups rice (I prefer jasmine rice)


1. Cook rice according to directions on package; set aside.

2. In large skillet, melt butter and garlic together over a medium heat. Add meat (I also throw in a sprinkle of MSG but that's just me), stir frequently until beef is browned (roughly 3-4 minutes).

3. Add onion, green pepper, and mushrooms. Season with seasoned salt, pepper, and regular salt (if you like salt; I do). Cook for 6-8 minutes until vegetables are tender, stirring often.

4. Add tomatoes and a dash of sugar to cut through their acidic taste. Raise heat to high, bring to a boil. Reduce heat, cover, simmer for 5 minutes or so. If you want more liquid in the meal, you can add a half cup of water to the mix, but remember to increase your seasonings, as well.

5. Before serving, taste and adjust salt and pepper accordingly. Should be served over rice, though my sister eats it over egg noodles.

Should serve 4, but I only get 3 or so out of it because I like it so much!

Thanks to J.M. Snyder!

Tuna Salad



(rinse over medium warm water in strainer & let stand for a few




OF SALT & PEPPER, & OREGANO (what ever you like to use to season your


Thanks to LindaH!

Reuben Casserole


3/4 lb. lean diced corned beef diced
15-16 oz. jar or sauerkraut
3/4 lb Swiss cheese (can be shredded or layered in slices)
1/4 cup mayonnaise or salad dressing
1/4 cup Thousand Island salad dressing
1 large tomato sliced thin
2-3 slices of pumpernickel bread toasted and cubed
1/4 cup butter melted


Layer sauerkraut, then beef in a casserole (either 8" x 8" or 9" x9"), mix salad dressings together and spread evenly over beef, sprinkle/layer on cheese (or you can put the cheese on then the salad dressings). Layer on slices of tomato. Mix the toasted bread cubes with the butter and then sprinkle on top.

Put in microwave and put on Roast (70%) for 14-16 minutes or until warmed through.

NOTE: I usually add more thousand island dressing than called for but that's because I like the taste of it better.

Thanks to Norma Jean Storms!

Mexican Sausage Casserole


1 lbs. cooked sausage, crumbled
1/4 lb. chopped mushrooms
1 medium onion diced
6 tablespoons salsa
2 cups cubed bread
6 eggs
2 cups milk
2 cups cheese (shredded or Mexican mix)
Salt and pepper


Spray 9"x13" baking dish with non-stick spray.
Place bread cubes in bottom.
Microwave onions for 2-3 minutes, then add mushrooms and microwave for 2 minutes longer. Drain onion mixture and spread over bread.
Spoon salsa over, add sausage and cheese.
Beat eggs, milk and salt and pepper together. Pour over bread.
Refrigerate overnight and cook at 350° for about 50 minutes or until set.

Thanks to Julia/ escondita!

Cinnamon Raisin French Toast Casserole


1 large loaf Cinnamon Raisin Bread (chopped -- enough to fill 13 x 9 in. pan)
12 oz. Cream Cheese, softened
6 oz. Butter, softened
3/4 cup Maple Syrup (divided)
10 eggs
3 cups Half & Half
Cinnamon Sugar
Buttered Maple Syrup (50:50 mix of butter and maple syrup)


Place chopped cinnamon raisin bread in a well buttered 13 x 9 in. glass pan.
Mix cream cheese, butter and 1/4 cup maple syrup until smooth.
Spread on top of bread, leaving some openings through which to pour egg mixture.
Beat eggs, half & half and 1/2 cup maple syrup. Pour over bread and sprinkle with cinnamon sugar. Cover and refrigerate overnight.
Uncover and bake 50 to 55 minutes at 350°.
Cut into squares and sprinkle with powdered sugar. Serves 8 - 12

Thanks to
Julia/ escondita!

Jefferson Special


White bread with crusts removed
Ham slices
Sharp Cheddar cheese, sliced or shredded
6 eggs
3 cups of milk
1/4 cup chopped onion
1/4 cup shopped green pepper
1/2 tsp salt
1/2 tsp pepper
1/2 - 1 tsp dry mustard
1 - 2 tsp Worcestershire sauce
Dash Tabasco
1/4 lb melted butter
Cornflakes or Special K cereal


Preheat oven to 350°; Grease 9"x13" pan.
Layer pan with bread, ham, cheese, then bread again (like a sandwich).
Spread chopped onion and green pepper on top.
Place milk in bowl or blender, add eggs and spices, then beat together. Pour mixture over strata and cover.
Refrigerate overnight or freeze (if frozen, thaw in fridge overnight).
Before baking, pour melted butter and crushed cornflakes on top. Bake
for 1 hour; Let stand 10 minutes before serving.

Thanks to
Julia/ escondita

Baked Pineapple


1 #2 can crushed pineapple, undrained
2 Tbsp flour
1/4 cup sugar
3 eggs beaten
3 slices bread, cubed
1 Tbsp sugar & 1 tablespoon cinnamon, mixed
3 Tbsp butter or margarine


Lightly grease pan. Mix pineapple, flour and sugar.
Beat eggs and lightly add to the pineapple mixture. Pour into greased pan.
Place bread cubes on top. Melt butter and pour over bread.
Sprinkle with cinnamon & sugar.
Bake at 350 degrees - 45 minutes.

Thanks to Julia/ escondita!

Country Breakfast Casserole


1 lb. bulk pork sausage*
3 cups frozen hash brown potatoes, thawed
1/2 teaspoon salt
3 cups (12 oz.) shredded cheddar cheese
1/2 cup chopped green pepper**
12 large eggs, beaten
2 cups milk


Cook sausage in a skillet until browned, stirring to a crumble; drain.
Place potatoes in a lightly greased 13 X 9 X 2 inch baking dish, sprinkle with salt.
Layer sausage, cheese and green pepper. Combine eggs and milk, stirring well, and pour over the green peppers.
Bake at 350 degrees for about 50 minutes. (If preparing the night before allow longer cook time due to the chill from the refrigerator.)
Serves 8 to 10

* May substitute cubed ham or crumbled bacon. **May substitute chopped onion, or a combination of both.

Thanks to
Julia/ escondita

A Place In Time Egg Casserole


10 eggs lightly beaten
1/3 cup All purpose flour
3/4 teaspoon Baking powder
10 oz Lean pork breakfast sausage, fried and crumbled
1/2 lb Monterrey Jack cheese grated
1 1/2 cup Low fat cottage cheese


Preheat the oven to 375 F.
Mix the eggs, flour and baking powder together well.
Add the sausage, cheese, cottage cheese and mushrooms to the egg mixture and beat well.
Pour into a greased 13x9 glass baking dish.
Bake for 30-35 minutes. Yields 4-5 generous servings.

Thanks to WckedDivaMommy!

HashBrown Casserole


2 lbs. (approx.) thawed shredded hash browns
¼ cup melted butter or margarine
1 can cream of chicken soup
1 pt. sour cream
¼ cup chopped onion
8 oz. grated cheddar cheese
½ tsp. salt


Mix all together and put into a 9x13 pan (spray w/PAM first). Bake 1 ½ hours at 350 degrees. Serves 8-10.

Thanks to
Laurie D!

Hot Fudge Sauce


1 c. sugar
1 heaping T. cocoa
1 can evaporated milk
3 T. butter


Mix all ingredients and cook at medium heat until it comes to a boil, stirring constantly. After it begins to boil turn off heat and add 1 tsp. vanilla.

Serve warm.

Thanks to Laurie D!

Sensual Dessert For Two

Delicious, sensual and dead easy to make.


fresh or canned apricots.
whipping cream
toasted almonds
peach or apricot brandy.
meringues or amaretto if you can't find ready made meringues.


If using canned apricots drain off the syrup. if using fresh allow three per person and slice and destone.

Arrange apricots in two individual serving dishes.

Whip cream with a couple of tablespoons of sugar . and a generous dash of the fruit brandy.

At this point it can sit until you are ready to eat.

To serve add crushed meringues or amaretto to the whipped cream and cover the apricots do they are buried in a mountain of whipped cream garnish with toasted almonds

Thanks to Madeleine!

Cornmeal Pie

One of the best pies my grandmother ever made was cornmeal pie.


One can condensed milk

3 eggs
one cup sugar
1 tsp salt
1 tsp vanilla extract
2 tsp nutmeg
3 TBS white cornmeal


mix all ingredients but the cornmeal...cook as you would homemade pudding.

as mixture gets hot, but not boiling, slowly stir in cornmeal.

cook until mixture just begins to thicken

pour into pie shell.

bake on 350 until knife inserted into center comes out clean.

Thanks to Erin Collins

German Farmer's Breakfast

Note: This is a great way to use leftover ham. Or you can fry bacon or sausage to crumble into it. Either way, it's delicious any time of day or night.


Peeled and shredded potatoes (enough to fill the bottom of your skillet)

1 cup diced ham (or sausage or bacon, fried and crumbled)

6 large eggs (beaten with 2 tablespoons milk, salt & pepper)

5 slices American cheese (or shredded cheddar cheese if preferred)

Directions: Preheat oven to 325 degrees for baking.

On top of stove, in large skillet over medium heat, add 1-2 tsp. vegetable oil. When hot, add shredded potatoes, salt and pepper to personal taste. Fry until potatoes begin to brown, turning and separating frequently. Add diced ham (or crumbled sausage or bacon). Continue frying until potatoes are at desired brownness. Add beaten eggs and stir all ingredients to mix thoroughly. Still on top of stove, cook until bottom of eggs "set". After eggs have set, put skillet in oven until top part of eggs are set. Remove skillet from oven. Tear cheese into strips and place strips on top of eggs, covering at least 90% of surface. Place skillet back in oven and bake until cheese has melted and begun to bubble. Remove and serve with toast or biscuits, and additional slices of bacon or ham if desired.

Thanks to resnodgrass1964

Spritz Cookies

A buttery rich Scandinavian butter cookie that can be easily flavored with almond or lemon. The cookie is pressed into a variety of designs using a spritz cookie maker.

Preparation time: 1 hrs Baking time: 8 min
Yield: 6 dozen cookies



cup LAND O LAKES® Butter, softened


cup sugar




teaspoon almond extract**

2 1/4

cups all-purpose flour


teaspoon salt

Decoration Ingredients:

Food color, if desired

Decorator sugar

Heat oven to 400°F. Combine butter, sugar, egg and extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour and salt. Beat until well mixed. Divide and tint dough, if desired. (If dough is too soft, chill for easier handling.)

Fit cookie press with desired template. Fill with dough. Press dough into desired shapes 1 inch apart onto ungreased cookie sheet. Sprinkle with decorator sugar. Bake for 8 to 14 minutes or until edges of cookies are very lightly browned. .

**Substitute 2 teaspoons vanilla or lemon flavoring.

TIP: For green or pink cookies, add 3 to 4 drops green or red food color.Pam

Bacon Wrapped Water Chestnuts


1 can Water Chestnuts, drained
Bacon slices, cut in half
1/4 cup Soy sauce
1/2 teaspoon ginger
1/2 teaspoon Garlic Salt


Wrap each Water Chestnut in a half slice of bacon.
Secure with a tooth pick.
Combine remaining ingredients and pour over the Chestnut/bacon rounds.

Refrigerate a few hours or overnight, basting from time to time. Drain. Place on a rack in a baking dish.
Broil, turning frequently until bacon is cooked.

Thanks to Robyn L!

Frosty Anise Rosettes

From the Pillsbury 6th Grand National Cookbook (1955!!!)

Bake at 400 for 8-10 minutes
40 cookies


Sift together
3 cups sifted flour
2-1/2 tsp baking powder
1/4 tsp soda

½ tsp salt

Blend together ½ C Crisco
½ C sugar

Add 3 unbeaten eggs
2 T anise seed
1 tsp grated lemon rind
1-1/2 tsp lemon juice
1 tsp anise extract

Blend in 2 C of dry ingredients, then stir in rest of dry ingredients with a spoon.

Knead until well blended and smooth or omit kneading and chill dough overnight.

Divide dough into 8 equal parts. Roll each into a strip ½ inch thick and 20 inches long, then cut into 5 4-inch pieces.

Slit each piece halfway through along one edge, at ½ inch intervals.

Then seal ends together to form a circle.

Place on greased baking sheet

Bake. DO NOT BROWN cookies.

Cool, dip into sugar glaze, allowing glaze to drip down sides.

Sprinkle with colored sugar or candy sprinkles. Can flavor sugar glaze with anise extract.

Lots of work, but well worth it!

Thanks to Michelle Levigne!

Candy Cane Cream Cheese Cookies


* 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
* 3/4 cup butter, softened
* 1 cup sugar
* 2 teaspoons vanilla
* 2 1/2 cups flour
* 1/2 teaspoon baking soda
* 4 squares BAKER'S Semi-Sweet Baking Chocolate, melted
* 1 (6 ounce) package BAKER'S Premium White Baking Chocolate
* 12 hard peppermint candies, crushed


1. Preheat oven to 350 degrees F. Beat cream cheese, butter, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Blend in semi-sweet chocolate.

2. Shape tablespoonfuls of dough into 52 balls. Roll each ball into 3-inch-long rope. Place, 2 inches apart, on baking sheet, bending top of each slightly to resemble a candy cane.

3. Bake 10 to 12 minutes or until lightly browned; cool 5 minutes on baking sheet. Transfer to wire racks; cool completely. Microwave white chocolate as directed on package; drizzle over cookies. Sprinkle with crushed candies. Let stand until chocolate is firm.

Thanks to LindaH!

Crab Dip in Bread Bowl


  • 11 ounces cream cheese, softened
  • 1 small onion, finely chopped
  • 5 tablespoons mayonnaise
  • 2 (6 ounce) cans crab meat, drained and flaked
  • 1/8 teaspoon garlic powder
  • salt and pepper to taste
  • 1 (1 pound) loaf round, crusty Italian bread


Preheat oven to 350 degrees F (175 degrees C).

  1. In a medium bowl, combine the cream cheese, onion, mayonnaise, crab meat, garlic powder, salt and pepper. Spread mixture into a 1 quart baking dish.
  2. Bake for 20 minutes in the preheated oven. While the dip is baking, cut a circle in the top of the bread, and scoop out the inside to create a bread bowl. Tear the removed bread into pieces for dipping.
  3. Remove baked crab dip from the oven, and stir well. Spoon the mixture into the hollowed out loaf. Place bread bowl and chunks of bread on a medium baking sheet, and bake for an additional 10 minutes. Serve hot.

I've been to fairs where they served New England Clam Chowder like this too - delicious.

Thanks to Pam!

Girdle Buster Pie


1 Chocolate Wafer Pie Crust (or Oreo cookie crust)

1/2 c chopped Pecans

1/2 of a 10-oz jar Caramel Ice Cream Topping

1 pint Pralines 'n Cream Ice Cream - (I used plain vanilla)

1/2 of a 10-oz jar Hot Fudge Ice Cream Topping

A small container of Cool Whip

2 T more chopped Pecans


1. Sprinkle pecans on top of pie crust.

2. Drizzle caramel over.

3. Pack slightly softened ice cream on top of pecans.

4. Drizzle with Hot Fudge topping, and spread Cool Whip over all.

5. Sprinkle more pecans over.

6. Place in freezer.

7. Remove 20 minutes before serving.

Thanks to Kimberly Lane!

Persimmon Pudding


3 persimmons, the big orange kind. Should be ripe to the point of
almost falling apart, as you put them through a sieve and use only
the pulp. I buy them about two weeks before I want to make the
pudding.Mix with 1 cup water. I use the water to help push the pulp
1 cup sugar
2 eggs
3 T. melted butter
1 pint milk
1 1/2 cups flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 t. cinnamon


Put pulp and milk mixture aside, add all dry ingredients to eggs and melted butter. Beat in pulp and milk. Bake 1 1/2 hour to 2 hours in 325 degree oven. Cover for first hour, and stir every half hour or
so. Sounds complicated, but it isn't, and the pudding is unlike anything you've ever tasted. Ends up as a dark, waxy pudding with a taste a little similar to rich dates, only better.

Thanks to Jean Stewart!

Sour Cream Biscuts


1 Stick of butter (melt in microwave)
1 Cup of sour cream
1 Cup of flour self rising


Mix all three ingredients together in glass bowl and then scoop small balls of the mixture into a mini muffin pan that has been sprayed with a non-stick cooking spray(any larger and they won't cook right). Bake at 400 degree for 20 minutes.

NOTE:These are very easy to make and are bite size, so great for parties. Make sure though you mix the ingredients in a glass bowl. For some reason they don't bake right if you mix them in anything else.

Thanks to Laura J.!

Standard Nanaimo Bars


1/2 cup butter
1/4 cup sugar
5 Tbsp cocoa powder
1 egg, lightly beaten
1 tsp vanilla
1 1/2 cups graham cracker crumbs
1 cup shredded coconut
1/2 cup chopped walnuts
1/3 cup butter
3 Tbsp custard powder, Bird's brand (ask your grocer)
(or substitute vanilla jello pudding powder)
1/4 cup milk
3 cups icing sugar
8 ounces semisweet chocolate
2 Tbsp butter
Base: melt butter in heavy saucepan. Stir in sugar and cocoa until smooth.
Whisk egg with vanilla and stir into butter mixture. Remove from heat.
Stir in crumbs, coconut and nuts. Press evenly over bottom of greased
9" square pan. Chill until set, at least 20 min.
Filling: Beat butter with wooden spoon until light. Beat in custard powder and milk.
Gradually beat in sugar. Spread over chilled base and let set in fridge.
Topping: Melt together chocolate and butter; stir until smooth.
Spread in even layer over chilled filling. Store in fridge until choc. topping
begins to harden. Score topping into bars. Cut before totally solid, use a hot knife,
wipe clean between cuts. Store in fridge or freeze for up to 2 months.
NOTE: These look wonderful on a try of goodies and people love them.
VARIATION: Peanut Butter Filling
2 T Custard powder
1/4 c Milk
2 Tbsp Butter; softened
1/2 c Peanut butter, smooth
2 c Sugar icing sugar or confectioners -sifted
VARIATION: Grand Marnier Filling
2 c Icing Sugar
1/4 c Butter; softened
1/4 c Grand Marnier or orange -liqueur
1 tb Orange rind; coarsely grated
VARIATION: Cherry Filling
1/4 c Butter; softened
1 Tbsp. Cherry juice
2 c Icing sugar
1/3 c Maraschino cherries; chopped
drop or 2 of red food coloring
VARIATION: Mint Filling
1/3 cup butter
3 Tbsp custard powder, Bird's brand
(or substitute jello pudding powder)
1/4 cup milk
3 cups icing sugar
1 tsp. peppermint flavoring
1 or 2 drops green food coloring as desired.
VARIATION: Cappuccino Filling
2 Tbsp milk
3 Tbsp unsalted butter
2 tsp instant coffee or espresso powder
1/2 tsp vanilla
2 cups icing sugar (aka powdered or confectioners)
VARIATION: Bailey's Irish Cream
1/3 cup butter
3 Tbsp custard powder, Bird's brand
(or substitute vanilla jello pudding powder)
1/4 cup Bailey's Irish Cream
2 - 3 cups icing sugar

Thanks to Lis!

Magic French Fudge

Fudge recipe

I've made this recipe for years b/c it's so easy and yummy


3 cups (1 500 gram package) semi sweet Chocolate chips
1 can Eagle Brand Sweetened Condensed Milk
Dash salt
1 1/2 teaspoons vanilla
1/2 cup chopped nuts


In top of double boiler melt chocolate over boiling water, stirring occasionally. Remove from heat and stir in Condensed milk, salt, vanilla and nuts. Spread mixture evenly into wax-paper lined 8"x8" baking pan. Chill 2 hours or until firm. Turn fudge onto cutting board, peel off paper and cut into squares.

Tightly cover any leftovers. .

Thanks to Robyn L!

Gingerbread Pumpkin Trifle


13-16 oz. gingerbread loaf, or one box mix gingerbread, prepared
29 oz. can pumpkin pie mix (NOT canned pumpkin)
lg. box instant vanilla pudding
1 cup milk
8 oz. cream cheese, softened
8 oz. Cool Whip


Cut gingerbread into one-inch cubes. Beat together pumpkin pie mix, pudding mix, and milk until smooth. In another bowl, beat together the cream cheese and Cool Whip. In a trifle bowl (or other large glass bowl), layer the gingerbread, pumpkin, and cream, ending with the cream on top. Garnish with a tough of grated nutmeg, a sprinkle of crushed, toasted nuts, or crushed gingersnaps. Keep chilled until ready to serve.

Thanks to Julia/ escondita!

Easy Turtle Pumpkin Pie

Prep: 15 minutes plus refrigeration


1/4 cup plus 2 tbsp caramel topping, divided
1 Honey Maid Graham Pie Crust (6 oz)
1/2 cup plus 2 tbsp Planters Pecan pieces, divided
1 cup cold milk
2 pkg (4-serving size each) Jell-o Vanilla Flavor Instant Pudding & Pie Filling
1 cup canned pumpkin
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tub (8 oz) Coll Whip Whipped Topping, thawed, divided


Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.

Beat milk, dry pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 1/2 cups whipped topping. Spread into crust. Top with remaining whipped topping.

Refrigerate 1 hour. Top with pecans and drizzle remaining caramel with fork.
Store leftovers in the refrigerator.

Thanks to Pam3!

Three Ingredient Cookies


1 package (18.25 oz.) cake mix
2 cups frozen whipped topping, thawed
1 large egg
powdered sugar


Preheat oven to 350 degrees. Mix cake mix, whipped topping and egg with electric mixer. Roll spoonfuls of dough in powdered sugar and place on cookie sheet.

Bake 7 to 8 minutes.

Makes 24 cookies.

Can be made with any flavor cake mix. I purchased 2 boxes lemon, one box coconut supreme and one box French vanilla just last week when they were on sale to make these for the holidays.

Thanks to Ruth C.!

Surprise Platter


1 8oz cream cheese
1 tbsp each — Lemon Juice, Worchestershire sauce, Mayo, and onion flakes (or finely diced onion)
1/2 bottle seafood sauce
1 can small shrimp or crab meat (or 1 shrimp ring, cooked)
top with grated Swiss or mozzarella cheese
1/2 green pepper cubed
1/2 tomato diced


Mix first 5 ingredients and spread over plate. Press down in center of plate to make a border (edge of plate). Spread seafood sauce, drain seafood and spread over sauce. grate cheese and add peppers and tomatoes. Serve with crackers

Thanks to Lis!

Another Easy Dip

another easy, yummy one--


8 oz. softened cream cheese
bottle of raspberry chipotle sauce
tortilla chips, triscuits, or wheat thins


Plate the cheese, pour raspberry chipotle sauce all over it, and serve with chips or crackers.

Thanks to Julia/ escondita!

Chocolate Gravy


2 Tablespoons (heaping) cocoa
2 cups milk
1 3/4 cups sugar
2 Tablespoons (slightly rounded) flour
1 Teaspoon vanilla
shake of salt


Mix together all but milk in medium saucepan. Add enough milk to make paste. Stir in remaining milk (a little at a time) until smooth. Cook on medium until bubbling and gravy thickens. Stir in 1 teaspoon vanilla and a few pats of butter to taste.

Thanks to Kimberly Lane!

Marbled Chocolate Graham Crackers

Prep Time: 15 min Total Time: 1 hr 15 min Makes: 1-1/2 doz. or 18
servings, one bar each


8-1/2 HONEY MAID Honey Grahams, broken in half (17 squares)
6 squares BAKER'S Semi-Sweet Baking Chocolate
1/2 cup creamy peanut butter
3 squares BAKER'S Premium White Baking Chocolate

Directions: LINE 13x9-inch pan with foil, with ends of foil extending over sides of pan. Arrange grahams on bottom of pan, cutting as needed to completely cover bottom of pan; set aside.

MICROWAVE semi-sweet chocolate and peanut butter in medium microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted when stirred, stirring every 30 sec. Stir until
well blended. Pour over grahams; spread with spatula to cover completely.

REPEAT microwave melting steps with the white chocolate. Drop spoonfuls of the white chocolate over chocolate-covered grahams. Immediately cut through the chocolate mixtures with knife several
times for tiger-stripe effect.

REFRIGERATE at least 1 hour or until firm. Use foil handles to remove dessert from pan. Peel off foil. Cut dessert into bars. Store in tightly covered container in refrigerator.

Thanks to Jennifer Y!

Mississippi Mud Cake


1 cup butter
1 cup water
4 tablespoons cocoa
2 cups flour
2 cups sugar
1/2 teaspoon salt
1/2 cup sour cream
1 teaspoon baking soda
2 eggs -- lightly beaten


1/2 cup butter
6 tablespoons milk
4 teaspoons cocoa
1 pound powdered sugar
1 teaspoon vanilla
1 cup nuts

Combine 1 cup of the butter, the water, and 4 tablespoons cocoa in a saucepan and bring to a boil.

Stir in the flour, sugar, and salt until well mixed.

Stir in the sour cream, baking soda and eggs. Stir well until combined. Bake in a greased and floured baking pan (9x13) at 375 for 20-22 minutes or until a toothpick inserted in the center comes out clean.

While cake is baking, combine 1/2 cup butter, the milk, and remaining cocoa powder in a saucepan. Bring to a boil. Remove from heat and stir in powdered sugar, vanilla, and nuts until mixed. Spread over warm cake.

serves/makes 10

Thanks to

Ice Box Cake

Make pudding (you can mix 2/3 chocolate with 1/3 vanilla if you want a lighter chocolate taste) according to box directions for pie) making enough for whatever size pan you want to use. Then pour hot pudding over layers of graham crackers, will melt into its own crust.

Line bottom with graham cracker cookies. Pour layer of hot pudding; then keep layering, cookies and pudding, top with whipped cream or Cool Whip. You can make thicker layers of pudding, or thinner layers to get a somewhat crunchier taste of the graham crackers.

Thanks to Pam

Out Of This World Hot Chocolate

NOTE: Actually, it's a Science Fiction recipe. Got it from one of my favorite fantasy worlds.
Anybody read the Dragonrider books by Anne McCaffrey?

From The Dragonlovers’ Guide to Pern
(Pern is a fantasy/SF world created by Anne McCaffrey

Earth equivalent to Klah:


2 T sweet ground chocolate
½ cup dark cocoa
1/8 tsp cinnamon
1 tsp dark instant coffee crystals, ground to powder
small pinch nutmeg.

Directions: Use 2-4 tsp of the mixture per cup of boiling water. Mix well. Klah should be thick, like hot cocoa.

Thanks to Michelle Levigne!

Vidalia Onion Casserole


6 T. unsalted butter
8 c. chopped Vidalia or other sweet onion (about 6)
2/3 c raw long-grain white rice
1 ½ c. grated Swiss cheese
1 c half and half
3 T dry white vermouth
S & P to taste


325 oven. Greased 3 qt. casserole

Melt butter in large skillet over medium heat. Add the onions and cook slowly, stirring frequently, until very soft and translucent, about 20 min.

In meantime, cook rice for 5 minutes in a pot of boiling water. Drain well and stir into sautéed onions. Add the cheese, half and half, and vermouth. Season with S & P.

Transfer to prepared casserole. Bake, uncovered until the rice is tender and the top is crusty brown, 1 – 1 ¼ hours. Let cool a few minutes.

Makes 8 servings

Thanks Hank Phillippi Ryan!

Update and Links

As you can see, I'm moving rather slowly. The process should speed up, however, as I have now pulled my head out and realized I did not need to retype every recipe and could use the copy and paste function. I have never professed to be the sharpest knife in the drawer.

I hope you are enjoying the recipes so far, there are several more to come. So check back often, and feel free to leave comments if I've messed up or you just want to say something about the recipe. I will be working on it most of the day, I have a few errands to run and some housework (I know a dirty word) to do, but plan on getting most, if not all, of the recipes up by the end of the day.

FEEDBACK: I'd like your feedback! Please tell me what we can do with the blog to make it even easier/better.

And finally - LINKS: I'd like to add two link lists to the sidebar. One for AuthorIsland Authors and one for AuthorIsland Readers. I think this would be a great way for us to continue to get to know one another. So, if you have a blog, please leave me a comment on this post or send us an e-mail to with you blog or website address so I can add it. Also let me know if you want your name or the name of the blog/site posted.

Thanks guys!

Take Care

TourTiere (Meat Pie)

Note: The following recipe is one that is traditional to our X-mas holiday in my family. We call it Tourtière (meat pie), but some Québec-ers will argue til they turn red in the face that THEIR recipe is the 'traditional' one. It doesn't really matter in the end, as long as it's enjoyed by all.


1 1/2 pounds of ground veal
3/4 pound of extra lean ground beef
3/4 pound of lean ground pork
1 fine minced onion
1/2 tsp. of savory
1/4 tsp. of nutmeg
1/4 tsp. of cinnamon
salt & pepper to taste
a pinch of curry


Brown all the ingredients in a big pot. Add enough water to half of the thickness of meat mixture. Let simmer for 1 hour stirring regularly.

Thicken with boiled potatoes that have been mashed without adding butter or milk. When the mixture is warm enough, fill your pie shell bottom and top with another adding slots in the pie dough to let the steam escape. Bake at 350 degrees for 40-45 minutes or until the crust is nice and golden.

Thanks to Mtlfroggie!

Cappuccino Caramels


1c. butter
21/4c. pack light brown sugar
1 14oz can of sweetened con.milk
1c. corn syrup
3T instant coffee
1c.nuts {chopped}
1t vanilla
1/2 t finely shredded orange peel


Line a 8x9 pan with foil extending foil over the edges.
Butter the foil.

Melt Butter over low heat.
Stir in:
Brown sugar, sweetened milk,corn syrup,Instant coffee.
Cook over medium heat stirring continuously till the candy thermometer
reads 248 firm ball stage for 15 to 20 minutes.
take off heat.
Stir in Nuts, vanilla and orange peels

Pour into pan and let cool
Cut into squares.

Thanks to Deb!

Easy Dip


1 package cream cheese
1 bottle cocktail sauce
1 can either shrimp or crab
onion flakes or fresh chopped to taste
(small amount of milk or sour cream if you like a thinner dip)
(green pepper or green onion - optional but pretty)


Mix the cheese and all but the cocktail sauce which you pour over the mixture. Can sprinkle the gr. pepper or gr. onions on top if desired. Serve with crackers or bread - enjoy.

Thanks to jeanne!

Drop Sugar Cookies


2 cups - flour
1/2 teaspoon - cream of tartar
1/2 teaspoon - baking soda
1/2 teaspoon - salt
1/2 cup - butter or margarine, softened
1/2 cup - vegetable oil 1/2 cup - Confectioner Sugar
1/2 cup - Granulated Sugar
1 - egg
1 teaspoon - vanilla
Additional Granulated Sugar


Preheat oven to 375°F.

Stir together flour, cream of tartar, baking soda and salt in mixing
bowl; set aside. Beat butter, oil and sugars in large bowl until
light and fluffy. Add egg and vanilla; beat well. Add flour mixture,
beating at low speed until well mixed.

Drop dough by rounded teaspoonfuls onto baking sheet. Sprinkle with
granulated sugar. Bake 8-10 minutes.

Makes about 4 dozen cookies.

Thanks Denise Skelton!



4 chicken breasts
2 cups salsa
1 can cream of chicken soup
2 cups sour cream
6 tortillias
2+ cups shredded cheese


In slow cooker (crock pot) mix all the ingredients except for tortillias and cheese.
Let cook for hours (at least 4).
Shred chicken with fork (this is really easy to do after it's cooked for a while)
With a slotted spoon, scoop out chicken and place in the center of a tortillia (you'll need the big ones) sprinkle some cheese, then roll.
Place in a 9X13 pan.

When all the chicken is gone, pour remaining sauce over top of rolled tortillias and sprinkle with remaining cheese.
Bake at 350 until sauce and cheese are bubbly (about 10-15 minutes.)

Serve with rice and beans, guac, and anything else that tickles your

You can use shredded beef or pork instead of chicken if you'd like

NOTE: This can be made in a lower fat version by substituting plain, low-fat yogurt for the sour cream and using the low fat cream soup. . .

Thanks to Deb!

Chocolate Chip Ice Cream Pie


1/2 cup chocolate syrup
1/3 cup semisweet chocolate chips
2 cups crisp rice cereal
1/4 cup sour cream
1 quart chocolate chip ice cream softened


Coat bottom and sides of an 8 inch pie plate with butter.

Combine chocolate syrup and chocolate chips in a small microwave-safe
Microwave on high until hot, about 45 seconds, stir until smooth
Reserve 1/4 cup.

Combine remaining chocolate mixture and cereal and mix to coat
Press mixture over bottom and up sides of pie plate.
Freeze until firm, about 15 minutes.

Combine rest of chocolate mix and sour cream and mix well.

Spread half the ice cream in the pie plate Drizzle with half the sour
cream mixture.
Top with remaining ice cream and drizzle with rest of mixture.

Freeze about one hour.

This tastes like a frozen candy bar and it's actually really easy to
make, plus you don't need to use the oven so I use it a lot in the

Thanks to Deb!

Wednesday, November 28, 2007

Swiss Cheest Bread Bites


1 loaf French bread
8 oz. (2 sticks) butter, softened
2 cups (8 oz.) shredded Swiss cheese
3/4 teaspoon celery seed
3/4 teaspoon garlic powder
3 tablespoons parsley flakes


Trim top and side crusts from bread leaving bottom crust intact.
Make diagonal cuts, 1 inch thick, through the bread but not through the bottom.

Mix all remaining ingredients.

Spread half the butter mixture between bread slices.

Use remaining mixture to frost top and sides of bread. Place bread in foil boat, cover loosely with another sheet of foil.

Bake at 425 degrees for 20 - 30 minutes. For last 5 minutes, remove foil to allow bread to brown.

Thanks to Deb!

Amish Breakfast Casserole


1 lb. sliced bacon, diced
1 med. Sweet onion
6 eggs, lightly beaten
4 c. frozen shredded hash brown potatoes
2 c. shredded mild cheddar cheese
1-1/2 c. small curd cottage cheese
1-1/4 c. shredded Swiss cheese


In large skillet, cook bacon and onion until bacon is crisp, drain.
Mix together the remaining ingredients, stir in bacon mixture.

Transfer to a greased 9 x 13 pan.
Bake, uncovered at 350 degrees for 35-40 minutes or until eggs are set and bubbly.

Let stand 10 minutes before serving.
Yields: Serves 8 - 10

Thanks to WckedDivaMommy

Grand Oaks Manor Egg Casserole


1 pound cheddar jack cheese
1 teaspoon baking powder
1/4 teaspoon salt
14 eggs
1/2 cup melted butter
1/2 cup flour
1 pint cottage cheese
broccoli (optional)
vegetarian bacon bits
other vegetables (optional)


Preheat oven to 350 degrees. Beat eggs until they are light and fluffy. Add the remaining ingredients and stir gently until well blended.

Pour eggs into a 9 x 13 inch baking dish.

Bake for 30 minutes.

For a veggie treat, add broccoli, vegetarian bacon bits (Bacos) or other vegetables.

Thanks WckedDivaMommy!

Chocolate Delight


1 c Flour
1 stick of butter
1 c pecans (fine)

Mix together. Bake 15 minutes @ 375 F

First layer:

1 8oz cream cheese
1 c powder sugar
1 c cool whip

Second layer:

2 pkg Instant pudding (4 1/2 oz)
3 c Milk, eggs together

Third layer:

Cover with remaining cool whip and add chocolate curls or nuts.

Press crust down in 9X13 cake pan and bake. Chill each layer, it works better. Refrigerate.

Thanks Deb!