Monday, November 30, 2009

Pumpkin Dump Cake

I have always been a big fan of Dump cake, ya know the one, with the cherry pie filling, pineapple and cake mix dumped in the pan? ( I can always post that recipe later :) Anyhow, I came across this recipe for Pumpkin Pie dump cake and had to give it a try. It was really easy and yummy. I have two versions of this recipe depending on whether you use pumpkin pie filling or straight canned pumpkin. I used the first version which I found on Mennonite Girls Can Cook except they call it crunch pumpkin squares. Either way, this a fun and easy recipe for the holidays!

Pumpkin Dump Cake

1 can 30 oz pumpkin Pie filling ( make sure it is pie filling and not pure pumpkin)
1 12oz can evaporated milk - I used fat free
3 large eggs
1 pkg yellow or golden cake mix
2/3 cup chopped pecans
1/2 - 1 cup melted butter ( I used 1/2 cup)

In a mixing bowl combine pumpkin pie filling, evaporated milk and eggs, beat on medium till smooth.

Pour int a 9x13 baking dish

Sprinkle with cake mix and pecans

Drizzle with melted b utter

Bake at 350* for 60-65 minutes or until tooth pick inserted comes out clean.
Cool and serve garnished with whipped topping.
Refrigerate any left overs ( If you have any :)

1 can (16oz) solid pack pumpkin
1 can (12 oz) evaporated milk
3 eggs
1 1/2 cups sugar
3-4 tsp pumpkin pie spice (or cinnamon)
1/2 tsp salt
1 pkg. yellow cake mix
3/4 cup chopped pecans
1 cup butter ( I only used 1/2 cup and it was still good)

Combine pumpkin, evaporated milk, eggs, sugar, spice, and salt in a large bowl. Pour into a greased 9x13 pan. Sprinkle dry cake mix evenly over pumpkin mixture, top with pecans. Drizzle melted butter over the cake and bake 50-55 minutes in a 35o* oven. Let cool and serve with whipped cream or cool whip.

Scalloped Pineapple

This is one of my favorite holiday side dishes! It goes great with turkey or ham. I accidentally left it in the oven a few minutes too long so the edges got darker than I would have liked, but it was still very tasty!
Scalloped Pineapple
1 20oz. can crushed pineapple with juice
6 slices white bread cubed
1 stick (1/2 cup) butter- softened
4 eggs
1/4 cup milk
1/2 cup sugar
Cream butter and sugar together. Beat in eggs and then add pineapple with juices. Stir in cubed bread and then add milk. Pour into a greased casserole dish and bake at 350* for 1 hour.

Sunday, November 29, 2009

Sweet & Sassy Chili

This chili recipe is from my good friend Celeste. It was a total hit with my family today so I had to share it. It is a sweet chili with a little kick. We ate it with Sweet Buttermilk Cornbread. So very yummy!

Sweet & Sassy Chili- From Celeste Smith

1 lb. hamburger
chopped onion
chopped green pepper
2 cans Kidney beans
2 cans stewed tomatoes ( I zapped mine in a blender to break the tomatoes up)
1/2 cup ketchup
1/4 cup brown sugar
1 tsp mustard
2 Tbs vinegar
2 Tbs Chili powder
Salt & Pepper to taste

Brown hamburger, onion and peppers, drain any fat that remains. In a pot combine the rest of the ingredients. Add hamburger mixture and heat through. Enjoy!

Wednesday, October 28, 2009

Sweet Buttermilk Cornbread

This is by far the best corn bread I have ever had! My family devoured it! It was sweet and moist and absolutely delicious! We had it with Taco Soup but it would be great with any chili or bbq you serve. Of course I am happy to eat it plain or with a little honey. Simply delicious!

Sweet Buttermilk Cornbread from Geri at Heart & Soul Cooking

1/4 cup butter ( melted, slightly cooled )
2 eggs
2 cup buttermilk
1 cup cornmeal
2 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt

Preheat oven to 400 F. ( I actually baked it at 350* for 25 minutes)

Grease a 9 x 13 inch baking dish.

In a med. bowl mix butter, eggs and buttermilk, set aside

In a large bowl combine cornmeal, all-purpose flour, sugar, baking soda, baking powder and salt.
Add buttermilk mixture to cornmeal mixture blend together, a few lump will remain.
Pour into prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted in center comes out clean.

Thursday, October 22, 2009

Recipe Party @ Southern Hospitality

Rhonda at Southern Hospitality is having a recipe party!
What a great way to swap recipes especially this time of year with the Holidays approaching. Check it out!

Sunday, October 18, 2009

Tasty Crock Pot BBQ Country Style Pork Ribs

I found this recipe on and it is our new favorite! My husband said this was the best BBQ pork he’s ever had. (He may have been slightly biased) but I totally agree that it was incredibly tasty without being too strong in flavor. And the meat was so tender, it just fell off the bone.
The original recipe called for a hot and spicy BBQ sauce but I used our favorite Sweet Baby Ray BBQ original sauce and omitted the cayenne pepper and it was great! I'm sure it would be great with a spicy kick so feel free to use a spicy sauce and add some extra spice or jalapenos if you like.
Whether you like it just sweet or sweet & spicy, I am sure your family will love this great BBQ recipe!

Tasty Crock Pot BBQ Country Style Pork Ribs Recipe #60052

5 lbs country-style pork ribs
1 cup chopped celery
2 cups chopped onions
1/2 cup chopped green bell pepper
1 cup ketchup
1/2 cup yellow mustard
1 cup your favorite barbecue sauce
1 cup water
3 tablespoons dark cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon garlic salt
1 (14 1/2 ounce) can diced tomatoes

Boil the pork for 20-30 minutes OR pan fry the pork to decrease fat.

Mix all other ingredients together in a large enough bowl and stir to mix well.
Put pork in the crock pot, adding sauce as you go, until you get to about an inch from the top.
Use as much sauce as you can as it will be needed later to put over the rice.
With a big spoon, give a stir to blend all together.
Put on the lid, turn on high and let it cook for about 5 hours.
After that, you may want to keep it a little longer on low to keep it hot.
Serve this with some white rice, baked beans (or just pork & beans), coleslaw and some toasted garlic bread and you have yourself a meal.
Be sure to use lots of the sauce over the pork and rice.

Monday, October 12, 2009

White Chip Pumpkin Spice Cake

Here is another great recipe from Heather D White! It was easy peasy and so incredibly yummy! I ended up pouring the warm glaze over a warm cake so it really sunk in and puddled on the plate and it was heavenly just as Heather said it would be! We had friends over for dinner and between the two families that cake was gone in a flash. This is a perfect cake for fall and the holidays! Enjoy :)

White Chip Pumpkin Spice Cake from Heather D White

1 pkg. Duncan Hines Spice Cake Mix
3 large eggs
1 C. pumpkin
2/3 C. evaporated milk
1/3 C. vegetable oil
1 C. white chocolate chips

Preheat oven to 350 degrees. Grease and flour 12-cup bundt cake pan.
Combine cake mix, eggs, pumpkin, evaporated milk and vegetable oil in a large bowl. Beat at low speed until moistened. Beat at medium speed for 2 minutes; stir in chocolate chips. Pour into bundt pan. Bake for 40-45 minutes or until toothpick comes out clean.
Cool in pan on wire rack for 25 minutes; invert onto wire rack to cool completely. Drizzle HALF of glaze over cake; serve with remaining glaze. (HEATHER'S NOTE: I have always made it just like this....but last night, I glazed the cake with ALL of the glaze right after I turned the cake out of the pan after cooling in the pan for 25 minutes. It was HEAVENLY warm!!!)

3 T. evaporated milk
1 C. white chocolate chips
1/2 tsp. ground cinnamon

Heat 3 T. evaporated milk in a small, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add 1 C. white chocolate chips; stir until smooth. Stir in 1/ tsp. ground cinnamon.

Buttermilk Banana Bread

I have been craving banana bread for some time and this recipe from My Kitchen Cafe caught my eye. I made it last week and it didn't last 24 hours in my home. It was simple, flavorful and moist. I actually used milk since I didn't have buttermilk on hand and it was still great, I am sure it will be even better with real buttermilk next time I make it. I will be using this recipe from now on. Love it!

Buttermilk Banana Bread- From My Kitchen Cafe

1/2 cup butter, softened
1 1/2 cups sugar
2 eggs, well beaten
1 cup mashed bananas (about 3 average sized bananas)
4 tablespoons buttermilk
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla
dash baking soda

Cream butter and sugar together. Add eggs, bananas, buttermilk and vanilla. In a separate bowl mix dry ingredients. Add dry ingredients to banana mixture. Mix until combined. Divide batter into greased and floured bread pans and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean. This recipe makes about one large loaf of banana bread (I usually have a bit leftover for a few of my mini bread pans).

Blueberry Kuchen

I have always been a fan of the recipes that Heather D White shares on her blog! She never dissapoints! This yummy Blueberry Kuchen (Kuchen means cake in German) was so good! I made it for my family as a Sunday Afternoon treat. We ate it warm out of the oven and it was tasty the next morning for breakfast too! I loved the sweet blueberries and the hint of nutmeg in the cake. And the strussel topping was perfect. I think I may use even more blue berries next time I make it because I loved them in this cake so much.

Blueberry Kuchen- From Heather D White
1 1/2 C. all purpose flour
3/4 C. sugar2 tsp. baking powder
1 1/2 tsp. grated lemon peel
1/2 tsp. ground nutmeg
1/4 tsp. salt
2/3 C. milk
1/4 C. butter, melted
1 egg, beaten
1 tsp. vanilla extract
2 C. frozen or fresh blueberries (I used frozen)
3/4 C. sugar
1/2 C. flour
1/4 C. butter
Combine first 6 ingredients in a mixing bowl. Add milk, butter, egg & vanilla and beat for 2 minutes or until well blended. Pour into a greased 9x13 baking pan. Sprinkle with blueberries. Combine sugar, flour and butter in a small mixing bowl and toss with a fork until crumbly; sprinkle over blueberries. Bake at 350 degrees for 40 minutes or until lightly browned.

North African Boulettes

I came across this recipe on Mmm...Cafe and had to try it out. I never would have thought to combine these flavors together but the resluts were delish! My entire family loved them, even my picky 7yr old! I will be making this recipe again and again. Yumm...

North African Boulettes From: Mmm...Cafe
2 tablespoons olive oil
1/2 small onion, diced
2 tsp. garlic, chopped
1 lemon, zested
1/2 cup white wine ( I used chicken broth)
1/4 cup chicken stock or broth
1 (14-ounce) can diced or stewed tomatoes, blended
1 teaspoon light brown sugar
1/2 teaspoon dried red pepper flakes
1/2 tsp. ground cinnamon
Salt and ground black pepper to taste

To make the sauce, in a large saucepan heat the olive oil over medium heat and saute the onion and garlic until soft but not brown, about 3 minutes. Add the lemon zest and white wine, deglaze the pan, and let it reduce for a 1 to 2 minutes. Stir in the stock, canned tomatoes, sugar, red pepper flakes, and cinnamon. Simmer to blend flavors, about 7 minutes. Season with salt and pepper.

1 egg
2 tablespoons tomato paste
3 tablespoons finely chopped fresh cilantro leaves
1 tablespoon ground ginger
1 teaspoon ground cumin
1/2 tsp. ground cinnamon
1 pound ground beef
1/3 cup finely ground rolled oats
Salt and ground black pepper
3 tablespoons vegetable oil, for cooking

2 cups cooked couscous ( I made extra)

To make the meatballs mix the egg and tomato paste and stir until smooth. Add the cilantro, ginger, cumin, and cinnamon and mix until well blended. Stir in the ground beef and oats, season with salt and pepper, to taste, and combine gently after each addition. Do not overmix. Rolling with your hands into very tight circles, make about 32 meatballs, about 1-inch in diameter.

In a large saute pan, heat 3 tablespoons vegetable oil over medium heat, and brown the meatballs in batches until golden on all sides. Add more oil, as needed. Transfer the meatballs to the pan with the sauce and let simmer for 20 minutes. Serve over Couscous.

Serves 4-6.

Wednesday, October 7, 2009

Easy White Chicken Chili

This Chicken Chili recipe won first place at the Ward Chili Cook off a couple of years ago. It was simply delicious! I came across it the other day and had to make it again. Normally I make it with shredded chicken breasts but today I decided to use a rotisserie chicken and Oh My it was heavenly! The chicken was so tender and the flavor was delicious! This was perfect after a cold rainy day!

Easy White Chicken Chili

1 Cooked Rotisserie chicken, de-boned & shredded OR 4 chicken breasts, cooked & shredded
1 48oz jar great northern beans (or 3- 15.5oz cans)
1 8oz bag shredded monetary jack cheese ( I used a Mexican blend)
1-16oz jar chunky salsa
3-4 cups chicken broth (depending on how you like it - I used 3)
2 teaspoons cumin

Combine all ingredients in a crock pot and simmer for at least an hour.

Tuesday, September 29, 2009

Secret Suprise Chocolate Cookies

I came across this recipe on Mennonite Girls Can Cook and just had to try them out and I am glad I did! These soft, not too sweet, yummy morsels of chocolate are addicting! My family loved them. I didn't have any chocolate chips on hand so I used M&M's which made them more colorful and fun. Go ahead and make these for your family but wait to tell them about the secret ingredient until after they have tasted them!

NOTE: this makes a large batch of cookies so you may want to cut the recipe in half.

Secret Surprise Chocolate Cookies

Cream together.....
2 cups butter or margarine
1 cup brown sugar
1 cup white sugar

1 cup cottage cheese
1Tbs. vanilla
2 eggs (1 at a time, beating after each one)
5 cups of sifted flour
½ cup cocoa
1 tsp soda
½ tsp salt
1 cup walnuts (optional)
6 ounces chocolate chips (or to taste)

Roll into one inch balls. (I used a medium cookie scoop t0 make the ball - If the dough is too sticky and soft you can chill it in the fridge to stiffen it up a bit but I didn't have any problems.)

Roll cookie dough ball in powdered sugar.

Place on lightly greased or parchment lined cookie sheet.

Bake at 325 for 12 to 15 minutes. Transfer to cooling rack. YUM!

Sunday, September 27, 2009

Balsamic Vegetable Salad

This colorful, refreshing vegetable salad has wonderful flavor and crunch! It is so simple and easy to prepare. The original recipe called for tomatoes and cucumbers, but we jazzed it up by adding red onion and summer squash. It was so good! I even enjoyed it the next day after it had "pickled" a bit in the fridge. Feel free to customize it with your favorite vegetables and enjoy!
Balsamic Vegetable Salad
3 large, firm tomatoes, cut into wedges
3 medium cucumbers, halved and sliced (peeling optional)
1 Onion sliced
2 summer or zucchini squash,sliced and halved
1/2 cup olive oil
1/4 cup balsamic vinegar
3 Tbs. water
1 envelope Italian salad dressing mix
In a salad bowl, combine cut vegetables. In a small bowl, whisk the oil, vinegar, water and dressing mix. Pour over vegetables and toss to coat.

Friday, September 25, 2009

Strawberry Rhubarb Freezer Jam

I have always been a fan of Tastefully Simple's Strawberry Rhubarb jam but my family gobbles it up so fast, that I had to find a way to keep my fridge stocked without breaking the bank! So, I played with a couple of recipes and came up with this one. It is pretty easy to make and so yummy!

Strawberry Rhubarb Freezer Jam

2 1/2 cups chopped fresh rhubarb
2 1/2 cups chopped strawberries.
3 cups white sugar
1 3oz package strawberry flavored gelatin

1- In a large saucepan or stockpot, stir together the fresh rhubarb and sugar. Cover and let stand over night.
2- Bring the rhubarb and sugar to a boil over medium heat. Boil, stirring constantly, for 12 minutes on low heat. Remove from heat.
3-Add strawberries and stir in dry gelatin mix. Transfer to steril jars and let cool. Store in refrigerator (or freezer for long term storage)

Scalloped Potatoes with Pork Chops

This yummy dish comes from my Deanna House cookbook. She has great recipes with real home cooking. I have made this with chicken breasts before with great results but I typically make it with pork chops. My family loves it and I hope you do too!

Scalloped Potatoes with Pork Chops adapted from Deanna House
6 pork chops , cut 1/2 - 1 inch thick
2 Tbs vegetable oil
salt & pepper or favorite seasonings

3 Tbs butter or Margarine
1 Tbs flour
1 tsp salt
1/4 tsp black pepper
2 tsp chicken base or bouillon ( or two cubes chicken bouillon)
2 cups water
6 cups peeled, sliced potatoes
1 medium onion, sliced and separated into rings

Brown pork chops on both sides in hot oil in skilled. Sprinkle with salt and pepper or favorite seasonings.
Meanwhile, melt butter in saucepan, Stir in flour, salt, pepper, and chicken base to form a paste. Slowly add water while stirring with a whisk. Continue to stir over medium heat until mixture comes to a boil. It will be kind of thick like gravy. Set aside.
Put peeled, sliced potatoes in bottom of a 9x13 baking dish. Top with onion rings. Pour chicken broth mixture evenly over the top. Place pork chops over broth covered potatoes. Cove with foil.
Bake in preheated 350 degree oven for on hour. Remove foil and continue baking 20-30 minutes or until meat is tender and potatoes are done.

Thursday, September 24, 2009

Lemon Ricotta Cookies with Lemon Glaze

These Cookies are soft lemony goodness! My sister shared this recipe with me some time ago and we really enjoyed them. They are soft and moist with a tart lemon glaze. It is hard not to eat just one, that's for sure. I hope you enjoy them too! I also have a lemon drop cookie recipe, my dear friend Karen shared with me, that I will have to share with you too!
Lemon Ricotta Cookies with Lemon Glaze adapted from Everyday Italian

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
The Zest of one lemon

1 1/2 cups powdered sugar
3 tablespoons lemon juice
The zest of one lemon


Preheat the oven to 350 degrees F.
In a medium bowl combine the flour, baking powder, and salt. Set aside.
In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let cool.

Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.

Wednesday, September 23, 2009

Coconut Chicken

I found this recipe a while back on My Kitchen Cafe and have made it a handful of times. It has been popular among the food blogs and is known as Sticky Coconut Chicken. I made it twice as the grilled version and it has great flavor but we wanted more sauce with the rice. So, I now make this in my large family skillet on the stove and cook the chicken in the marinade so that we can enjoy all that yummy sauce. I still make the sticky sauce and pour it over the top when it is time to serve it, which gives it a great flavor.
Last time I made it I forgot to take a picture until it was time to clean up from dinner. So I quick took a picture of the chicken in the pan, since the rice was all gone. I know this picture looks a little weird but trust me, this is delish! And we love the sauce with the rice. It is a new family favorite for us. Whether you choose to make it on the grill as the original recipe directs or cook it in the sauce, I am sure you will enjoy it.
Coconut Chicken - adapted from My Kitchen Cafe
6-8 boneless, skinless chicken thighs
1 cup canned coconut milk
1 Tbsp. minced fresh ginger (or approx 1/8 tsp dried)
1 tsp. fresh ground pepper
1 tsp. red pepper flakes (optional- I add maybe 1/2 tsp)

Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour. Grill on barbecue OR cook with the marinade in a large pan on stove or in baking dish in the oven.
3/4 cup rice vinegar
1/2 cup sugar
3 Tbsp. soy sauce
1 tsp. red pepper flakes (according to how spicy you want it)

While the chicken is grilling/baking, bring above ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened, about 8-10 minutes.
*Be patient because it takes a little while and the vinegar will smell strong, and the kids may even complain about that vinegar smell, but don't despair, because it's worth it! Once the sauce starts getting thick, immediately take it off the heat!
If you grilled the chicken , glaze both sides of chicken the last few minutes of grilling and save the rest of the sauce for serving at the table. OR if you baked the chicken, pour the glaze over baked chicken with the coconut sauce and serve chicken over rice.

Orange Chicken

I found this recipe on My Kitchen Cafe and made it last night for the family. It received rave reviews! It did take some time to make but it was worth it. I also like that it isn't fried but baked in the oven. The flavor was great and it made plenty for our family of 6. I will be making this again and again!

Orange Chicken from My Kitchen Cafe

2 pounds boneless, skinless chicken breasts, cut into 2" cubes
1/2 cup flour1 teaspoon garlic powder
1/2 teaspoon pepper
2 tablespoons oil or butter
1 1/2 cups water
1/4 cup plus 2 tablespoons fresh orange juice
1/3 cup rice vinegar2
1/2 tablespoons soy sauce
1 tablespoon orange zest
1 cup brown sugar
1/2 teaspoon finely minced ginger ( I used 1/4 tsp powdered ginger)
1 teaspoon minced garlic
2 tablespoons green onion
3 tablespoons cornstarch
1/4 cup water

Heat oven to 350. In a shallow dish combine the flour, garlic powder and pepper. Dip each piece of chicken in flour mixture and coat evenly.Pour oil (or melt butter and pour) in a shallow baking dish, large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees.

Meanwhile, in a medium saucepan combine water, fresh orange juice, rice vinegar, soy sauce, orange zest and whisk over medium heat for a few minutes. Then stir in brown sugar, ginger, garlic, and green onion and let it come to a boil. Combine cornstarch with water and let it dissolve and add it to the sauce until thickened. Remove from heat.

After chicken has baked the 30 minutes, turn each piece over and pour 1/2 sauce mixture evenly over chicken. Bake another 30 to 40 minutes basting frequently.Serve chicken over rice with extra sauce on the side.

Monday, September 21, 2009


My sister Janae shared this recipe with me and we are hooked! The flavor is incredible and it is not hard to make. We've made these with steak , chicken and shrimp, all with great results. Enjoy!

Fajitas - adapted from Alton Brown- Food Network

In a blender add;
1/2 cup olive oil
1/2 cup of soy sauce
4 scallions
2 large garlic cloves
juice of 2 limes
1/2 teaspoon of red pepper flakes
1/2 teaspoon of ground cumin
3 tablespoons of dark brown sugar

Blend above ingredients together until smooth and marinate meat such as thin skirt steak or chicken breast or even shrimp. for 1 hour in the fridge.

Cook on grill and slice meat in thin strips for skirt steak cut against the grain of the meat for tender strips. or in door stove top cast iron grill.

Veggies for fajitas

1 red bell pepper thin sliced in strips
1 green bell pepper thin sliced in strips
1/2 onion thin sliced

drizzled with veggie oil toss in oil cook in skillet or cast iron skillet
on med-high heat until onions are caramelized. on med-high heat

Serve with corn or flour tortillas and your choice of toppings, cheese, salsa, guacamole, sour cream etc.


3/4 c. light corn syrup
3 tbsp. butter
1 pkg. milk chocolate morsels
1 tsp. vanilla
1 pkg. Golden Graham cereal (9c.)
3 c. miniature marshmallows
Grease 9 x 13 inch pan. Heat syrup, butter and morsels to boiling, stirring constantly. Remove from heat, stir in vanilla. Pour over cereal in bowl, toss until coated. Fold in marshmallows 1 cup at a time. Press into pan with buttered back of spoon. Let stand 1 hour. Cut into 2 inch squares. Store at room temperature.


This is seriously one of the best desserts ever created! It comes from New Zealand (although the Australians like to say it comes from them) but since I lived in New Zealand for 18months I will side with them :) I was served Pavlova many times while living there and have tried a handful of different recipes. I thought I had it all figured out and then a friend who had just returned from New Zealand shared this one with me from The Joy of Baking website. This recipe gave GREAT results! Just remember to follow the directions EXACTLY or there is a good chance it won't turn out.
One big help is to let your eggs sit out at room temp so they aren't so cold. That will give you a fluffier egg white. Also, do not use your every day white sugar, use the Superfine sugar so that it will dissolve easier,. It is very important to have your sugar completely dissolve or your Pavlova will weep. (you don't want that) You can find superfine sugar in the sugar isle. Castor sugar is what the superfine sugar is called in New Zealand.
Also, you can use Cool Whip if you'd like, but to be authentic, you should use real whipping cream. In New Zealand, they never sweetened it like this recipe does. But that was OK because of the sweetness of the pavlova and fruit it tasted great. You can sweeten it if you'd like :)
They always used strawberries and kiwis and sometimes other fruit. I used mango as well this time.
A perfect pavlova will be moist and fluffy inside and have a light crust on the outside as you can see in this picture. there are more tips in the directions of this recipe. I also doubled the recipe so that there would be enough for our family of six. this takes some time and effort but is well worth it! Also, be sure not to have any loud noises or open the oven door while it is baking or it may cause it to fall.

4 large (120 grams) egg whites
1 cup (200 grams) superfine or castor sugar
1 teaspoon white vinegar
1/2 tablespoon cornstarch (corn flour)
1 cup (240 ml) heavy whipping cream
1 1/2 tablespoons (20 grams) granulated white sugar
1/2 teaspoon pure vanilla extract
Fresh fruit - kiwi, strawberries, raspberries, blackberries, passion fruit, peaches, pineapple, or other fruit of your choice

Preheat oven to 250 degrees F (130 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle on the paper.
In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium-high speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat until the meringue holds very stiff peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers). Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, fold in.
Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges.
Bake for 1 hour 15 minutes or until the outside is dry and takes on a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.)
The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days.
Just before serving gently place the meringue onto a serving plate. Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with the sugar and vanilla and then mound the softly whipped cream into the center of the meringue. Arrange the fruit randomly, or in a decorative pattern, on top of the cream. Serve immediately as this dessert does not hold for more than a few hours.
Serves 6 to 8

Tuesday, September 15, 2009

Sloppy Joe Casserole

This is a simple, yummy, kid pleasing meal. We adults like it too! We had this for dinner last night and it was a hit. I usually make this with pre-made sloppy joe sauce with great results. Last night I made it as the recipe directs with the packet and tomato paste etc. It was still yummy but just a little more mild in flavor. So, depending on how much kick you want to your recipe you can choose which way to go with the sauce.

Also, this recipe says to layer it in a casserole dish and bake it in the oven, which I did this time. (for the sake of the picture) But usually, I just layer the ingredients in a large pot on the stove to heat through and it turns out just as good with less fuss. Besides, the macaroni and meat sauce are already hot so it doesn't take much to heat it through. I am all about quick and easy!

Sloppy Joe Casserole
1 8oz package macaroni
1 pound hamburger

1 envelope sloppy joe seasoning mix
1 6 oz can tomato paste
1 8 oz can tomato sauce
1 1/4 cup water
Or 1 can sloppy joe sauce
1 16 oz carton cottage cheese
1/2 cup grated cheddar cheese
Cook macaroni as package label directs; drain. While macaroni is cooking, brown hamburger, drain and add sloppy joe sauce Or sloppy joe seasoning, tomato paste, tomato sauce & water.
Preheat oven to 350*. In 2 1/2 quart casserole, layer half the macaroni, half the cottage cheese, and half the meat sauce; repeat. Top with grated cheese. Bake un-covered till heated through and cheese is melted. Makes 6-8 servings.

Cornmeal Waffles

If you like cornbread, you'll love these waffles! I came across the recipe some time ago and my family loves them. We hope you will too.

Cornmeal Waffles

2 large eggs
1 3/4 cup milk
1 cup cormeal
1 cup flour
1/4 cup sugar ( optional)
1 Tablespoon baing powder
1 teaspoon salt
6 Tablespoons butter, melted
Beat eggs and milk together. Sift dry ingredients and stir into egg-milk mixture. Gradually add melted butter. *(Batter will be runny.) Bake in a regular waffle iron. Great with regular syrup or your favorite fruit syrup. Also freezes well.

Sunday, September 6, 2009

Favorite Fruit Cobbler

This has got to be one of our favorite dessers. I am suprised that I haven't posted it yet. It is so easy and quick to throw together. You can use what ever favorite fruit or pie filling you like. My husband's and I like it with canned peaches but the kids like the cherry pie filling so I made it with cherries this time. What ever fruit you decide to use I am sure you will enjoy this yummy recipe.

Favorite Fruit Cobbler
Melt 1/2 stick butter or margarine and pour into the bottome of a 9x13 or 2qt baking dish
Mix together:
1 cup sugar
1 cup flour
1 cup buttermilk ( or milk)
1 tsp baking powder
1/2 tsp salt
Pour batter in baking dish over melted butter ( do not mix it in with the butter) Pour a can of peaches or favorite fruit ( apricots, or blue berries etc) with juices or favorite fruit pie filling over the top of the batter. Do not stir or mix in. It will be jiucy if you used that canned fruit but that is OK. Bake at 350* for 45-50 minutes. Serve with milk or ice cream.
Note: I like to use the large 29oz can of peaches or pie filling for extra fruit.

Tuesday, August 25, 2009

Apple Puff Pancake

Wow, I have been busy playing this summer. Sorry it has been so long since my last post! The kids and I tried a new recipe this morning and they loved it. I also was happy that it was a healthy breakfast with all those apples. You can adjust how sweet you want it with how much sugar you add to the apples. I kept it simple since I knew the kids would be topping it with sugar or syrup. With school starting and apple season around the corner here in Michigan I thought this would be a great recipe to share. We hope you enjoy!

Apple Puff Pancake

3 apples
1 - 2 teaspoons sugar (to taste)
sprinkle of cinnamon to taste

1 cup milk
6 eggs
2 Tablespoons melted butter or margarine
1 teaspoon vanilla
1 cup flour
1/2 tsp salt

Powdered sugar & cinnamon for garnish

Peel, core and slice up apples thin and small, toss with sugar and cinnamon and place in a greased 9x13 baking pan.

Mix together; milk, eggs, butter, vanilla, flour and salt to make a batter. Pour batter over apples in baking pan and bake in 350* oven for 20 minutes. Serve warm with powdered sugar & cinnamon or drizzle with pancake syrup.

Wednesday, May 27, 2009

Grape Salad

This is a fun summer salad. My daughter said she loves it so much she could drink it! I don't know that i could drink it, but I sure could eat a large bowl of it and enjoy every bite. I got this recipe from my good friend Celeste and have made it many times. It is a great fruit salad that is easy to throw together and please just about anyone. I hope you enjoy it as much as my daughter and I do.

Grape Salad

large bunch of seedless green grapes

large bunch of red seedles grapes

Pick grapes off vine, rinse and dry.


4oz softened cream cheese

1/2 cup sour cream

1/4 - 1/2 cup sugar ( depending on how sweet you like it)

Mix together well* and stir in with grapes in a large bowl. Garnish with sprinkeld brown sugar and chopped pecans.

*NOTE: This makes a lot of "dressing" so you may have more than you need depending on how much sauce you like. It makes for a great fruit dip as well.

Grilled BBQ Chicken Marinade

This is our favorite way to grill chicken. It has so much flavor. One time I baked it in the oven, instead of grilling it, and it turned out delicious. So, either way, I am sure you will enjoy it.

Grilled BBQ Chicken Marinade

Heat the following ingredients together till butter is melted.
1/4 c water
1/2 c apple cider vinegar
1/2 stick butter
4 tsp salt1 tsp pepper
1/4 tsp garlic powder
2 Tbs Worcestershire sauce

*Note that the vinegar stinks when it it heated up but the end result is well worth it!

Marinate chicken for a few hours or over night - the longer the better! (I use leg quarters or thighs) and grill (or bake in the oven)

Chinese Slaw Salad

I have always enjoyed the typical ramen noodle/coleslaw salad but this one takes on a twist with an asian flair. It is so yummy! Make sure you toast the sesame seeds first and then toast the almonds seperate. It dosen't work well together. Sometimes I buy the pre-toasted almonds to save time and they are delicious. Thanks to my sweet friend Sue for sharing this recipe with me!

Chinese Slaw Salad

1 pack cabbage coleslaw mix OR broccoli slaw mix ( I used the cabbage)
1 bunch of Green Onion
1/2 Cup of Sesame seeds
1 pack of slivered almonds ( 1/2 cup)
1 or 2 packages of Ramen noodles
Optional - 1 grilled chicken breast, cut up

Chop up the Green Onions and mix with the coleslaw. Put a small amount of butter in a pan and fry the sesame seeds. Set aside and then brown the 1/2 Cup of slivered almonds. Break up the ramon noodles and brown them. Let the the sesame seeds, slivered almonds and noodles cool off and toss in the salad. (Or just skip the toasting and toss them in the salad)

1/3 Cup Vinegar
1/4 Cup sugar
1/4 Cup oil
2 Tablespoons of Soy Sauce.

Mix till sugar is dissolved When ready to serve, pour dressing over salad and mix all together.

Wednesday, May 20, 2009

Parmesean Knots

These yummy little bites just melt in your mouth and are a family favorite. My kids love to make these, they are that easy! The great thing about making the dough in knots is that the nooks and crannies hold all the flavors to really make them tasty. Eat them warm out of the oven and you won't be disappointed!

Parmesan Knots
1/2 cup vegetable or olive oil
1/4 cup grated Parmesan cheese
1 1/2 tsp. dried parsley flakes
1 1/2 tsp. dried oregano
1 tsp. garlic powder
dash pepper
3 cans (12 oz. each) refrigerated buttermilk biscuits

In a small bowl, combine oil, cheese, parsley, oregano, garlic powder and pepper; set aside.

Cut each biscuit in half. Roll each portion into a 6" rope; tie in a loose knot. Place on greased baking sheets.

Bake at 450 degrees for 5-8 minutes or until golden brown. Take out of the oven and brush rolls with the Parmesan mixture while rolls are still hot. Serve warm or freeze for up to 2 months.
(NOTE:The biscuit dough is easier to handle if it isn't ice cold from the fridge, I like to let the biscuit dough set out for about 15 minutes before rolling)

Easy Stuffed Jalepenos

These spicy appetizers are so easy and delicious. My friend Carmen shared this recipe with me and we love them! Make them for your next gathering and they will be a hit.

Easy Stuffed Jalapeno Appetizers

Fresh Jalapenos
1 lb breakfast sausage
1 8oz block cream cheese
grated Parmesan cheese

Take fresh jalapenos and cut lengthwise in half. Scoop out seeds to make “boats”. Rinse and set aside to dry.

Brown 1 lb breakfast sausage, drain fat add 1 – 8oz block of cream cheese, stir till melted.

Fill jalapeƱo boats with sausage filling and place on a cookie sheet. Sprinkle with Parmesean cheese.

Bake at 350* for 15-20 minutes (until jalapeƱos are cooked through)

No Bake Cookies

These little devils are sweet chocolaty goodness! I made them recently and sold them at a yard sale. It was so funny to see how excited people got over no bakes. They really are a treat. Here is my tried and true recipe. I hope you have some time to make these and indulge in something sweet and chocolaty!

No Bakes

Combine in a Sauce Pan:
1/4 cup butter
4 Tbs. Cocoa powder
3 Cups Sugar
1/2 Cup milk

Stir constantly over hight heat for 5 minutes or till butter has melted.

1/2 cup peanut butter
3 cups rolled oats

Mix well and drop onto waxed paper or lightly greased cookie sheet. Let cool and enjoy!

White Lightening Chicken Chili

This recipe has been a favorite of ours for years. I have had so many requests for it and have been meaning to share if for some time. I have also made it with pork or turkey with great results. The recipe calls for Great Northern Beans which I always use , but my family also likes me to add a can of black beans and corn to change it up a bit. Either way, it has a great flavor with the lime and cumin and you can kick up the spice with more Jalapenos if you like. This white chili is delicious and hits the spot. Enjoy!

White Lightning Chicken Chili - Adapted from The Pampered Chef

3 cups cooked chicken, cut or shredded
6 cloves of roasted garlic
1 cup onion, chopped
1/3 cup fresh jalapeno peppers, seeded and chopped
3 cans (15oz each) Great northern beans, drained, rinsed and divided
(optional- add a can of black beans and/or corn)
2 tsp vegetable oil
3 cans (14 1/2 oz each) chicken broth
1 1/2 tsp ground cumin
1/4 cup lime juice
1 Tbs cornstarch
1 Tbs cold water
1/4 cup cilantro, snipped
sour cream and diced avocado, Monetary jack cheese as a garnish
Serve with tortilla chips

1. Chop onion and Jalapeno peppers.
2. Drain 1 can beans and put in a small bowl. Gently squeeze garlic from skins into the bowl and mash the beans and garlic together. Set aside
3. drain remaining 2 cans of beans and set aside
4.Heat oil in a large pot over medium heat. Add onion an jalapeno peppers. Cook 4-5 minutes or until onion is tender. Add chicken, mashed bean-garlic mixture, whole beans , chicken broth, cumin and lime juice. Bring to a boil, reduce heat and simmer 25 minutes
5. Combine cornstarch and water, stirring until smooth. Add cornstarch mixture to chili and continue cooking 5 minutes, stirring constantly.
6. Snip cilantro and stir into chili just before serving.
7 Garnish with sour cream, cubed avocado and snipped cilantro. and Monetary Jack cheese, and serve with tortilla chips.

Chicken Pot Pie

First of all, I can't believe that it has been so long since I have posted. Second, I can't believe I never posted this delicious recipe! My sweet friend Michelle shared this with me not long ago and it was easy and so incredibly yummy. My family devoured it in one sitting, not a drop left. If you are in a hurry, you can use a couple of cans of Costco's chicken breasts like I did. I hope you enjoy it as much as we did.

Chicken Pot Pie –from Micelle Yeates

1/3 cup butter
1/4 cup chopped onion
1/3 cup flour
1/2 tsp. salt
1/4 tsp. pepper
3 cups cooked, cubed chicken
2 cups (1 can) chicken broth
1 chicken bullion cube
2/3 cup milk
10 oz. frozen veggies (or a mix of frozen veggies and fresh carrots and celery as well....boil the vegetables a bit before adding them in, so they soft)
2 refrigerated Pillsbury pie crusts

1. Melt butter, add onion, flour and slowly add broth, bullion, milk, and cook until thick.
2. Add spices, chicken, and veggies to the mixture, and pour into pie plate lined with one crust.
3. Place the second crust on top, pinch together the edges, slit the top to vent and wrap the edges in foil
(if you want to) to keep them from browning too much.
4. Bake at 400 until golden brown....about 45-60 minutes.

Friday, March 20, 2009

Taco Soup

This is a staple recipe at our house and one that is so quick and easy to throw together. We prefer this over Chili any day of the week.
I dump all the canned food in a pot with the seasoning and while that heats through, I brown my hamburger, drain it and then dump it in the soup pot, by then it is heated through and ready to eat. You can also change this up a bit how ever you like. Some like pinto beans or black beans , some like to just stick with the kidney beans. YOu can even do it vegetarian and replace more beans and corn in place of the meat.
You can also use chili beans if you want more of a chili like flavor. (You can use the tomatoes with diced chilis and onions but it will be spicy!)
This is a family favorite and also a favorite of many of my friends. Hope you enjoy it!

Taco Soup

1 lb hamburger
1 onion, chopped (optional)
Brown together and drain off grease

Add to the following in a soup pot:
1 can kidney beans (undrained)

1 can Pinto beans ( undrained)
1 can corn (undrained)
2 cans stewed tomatoes or diced tomatoes (undrained) *
2 envelopes taco seasoning

Heat through. Serve with tortilla or corn chips. Optional, top with grated cheese, sour cream, diced onion and even fresh diced tomatoes if you like.

*Note: My kids don't like chunks of tomatoes, so I zap them in the blender just long enough to break it all up, more like crushed tomatoes, and I prefer stewed tomatoes for just a little bit more flavor but diced or crushed tomatoes are good to use as well.

Also, My husband and I like to crush the chips in the bottom of the bowl and put the soup on top, the kids like to dip their chips in the soup as they eat it. Either way is yummy!

Monday, March 16, 2009

Spinach and Swiss Salad

This salad is so very yummy! It makes a very large salad which is perfect for a crowd but for our family of 6 I usually half the recipe and then add the salad dressing as we eat it. Enjoy!
Spinach and Swiss Salad
1 large head iceberg lettuce, torn
1 (10 oz.) bag fresh spinach, torn
1/2 red onion, chopped
3/4 C. sliced mushrooms
3/4 C. grated Swiss cheese
1/2 lb. bacon, cooked and crumbled ( I use the pre-cooked crumbled bacon)
1 C. small curd cottage cheese, rinse and drain off liquid in small colander

1 C. sugar
2 tsp. dry mustard
1 tsp. salt
2/3 C. apple cider vinegar
1 1/2 C. vegetable oil
1 T. poppy seeds
Mix together ingredients in blender. Store in refrigerator until ready to use. Toss all salad ingredients together and add dressing. (Makes more dressing than you will need for one salad.)

Creamy White Chicken Chili

I got third place at the annual Ward Chili Cook off! Yup, it was a lot of fun and there were many different chilis to taste! The winning chili was a white bean chili that had bacon in it (it was yummy) second place was a traditional chili, and my chicken chili took third. I have had this recipe for a while and have made it several times for my family. It is a favorite of ours. I hope you enjoy it as well!

Creamy White Chicken Chili
adapted from Homemaking A Divine Calling

2 cans Chicken broth
2 can Great northern beans
1 can chopped chilli's
2-3 chicken breasts cooked anyway you like, shredded or cut into pieces
1Tbsp Chili powder, more if you like it Hot or less if not
1/2 tsp paprika
1 tsp garlic powder
1 tsp red pepper
1 tsp poultry seasoning
2 tsp black pepper
2 tsp onion powder
2 tsp cumin
1 cup container sour cream
1 cup half and half
1 bag corn tortilla chips for garnish

In a crock pot mix first 12 ingredients, and cook on high for 2-3 hours. Before serving add sour cream and half and half to soup. Let set for 30 mins.( it will thicken slightly). To serve, crush tortilla chips in a bowl and pour soup on top. Easy and delicious!

Tuesday, March 3, 2009

Poppy Seed Chicken

If you have never had Poppy Seed Chicken, you are missing out! This creamy chicken casserole is so yummy, it easily falls under the categor of comfort food. My good friend Kathee is known for her delicious poppy seed chicken and was so kind as to share her recipe with me. I made this the other night for my family and it was completely gone, only a few cracker crumbs remained. I served it with roasted asparagus but it would be great coupled with any vegetable.
Now, I have to say, that it isn't a low fat recipe by any means. But there are some ways around it to help with that issue. I used low fat cream of chicken soup and low fat sour cream. I also halved the butter and I think it tasted just as good. Although, I have had it with all the fat and it is sinful :) Hope you enjoy this creamy chicken indulgence!

Poppy Seed Chicken

1 cup melted butter ( I used one stick = 1/2 cup)
2 Tablespoons poppy seeds
2 sleeves Ritz crackers, crushed
1 6 oz carton sour cream ( I used low fat)
1 can cream of chicken soup ( I used low fat version)
2 lbs boneless, skinless chicken breasts, cooked and cubed
( I added a little bit of seasoning salt to the creamy mixture maybe 1/4 teaspoon)

Combine butter, crushed crackers, and poppy seeds. Mix well. Pat half of the crumb mixture into bottom of 9 x 13 pan.
Combine chicken, soup, and sour cream. Place in pan over cracker crumb mixture.
Top with remaining cracker crumb mixture.
Bake at 350˚ for 30-45 minutes or until heated through.

Sunday, February 22, 2009

Crock Pot Cranberry Pork Roast

This was a fun recipe to try and my husband and I loved it! It smelled so good and tasted wonderful! The kids liked it but not nearly as much as we did. I think that is just because they are kids :) I made it with the orange juice but want to use the cranberry juice next time jut for more of a cranberry kick. We served it with roasted russed potatoes and steamed broccoli. I found it on Heather White's blog. She has a really fun blog and shares the most delicous recipes (and craft ideas and lots of other neat things) (Thank you Heather!)

Crock Pot Cranberry Pork Roast
1 pork loin roast (2 ½ - 3 lbs.)(can be boneless or not)
1 can (16 oz.) jellied whole cranberries
1 C. dried cranberries
½ C. sugar
½ C. cranberry juice or ½ C. orange juice
1 tsp. dry mustard
¼ tsp. ground cloves
2 T. cornstarch
2 T. cold water

Place pork roast bone side down in a slow cooker/crock pot. In a medium bowl, mash cranberry sauce. Stir in sugar, cranberry juice, orange juice, mustard and cloves. Pour over roast. Cover and cook on high for 6-8 hours. If boneless, cook on low for 6-8 hours. Cook until meat is tender. Remove roast and keep warm. Skim fat from juices; measure 2 cups, adding water if necessary and pour into a saucepan. Bring to a boil over medium heat. Combine cornstarch and cold water to make a paste; stir into gravy. Cook and stir until thickened. Season with salt. Serve with sliced pork.

Chicken and Wild Rice Soup

Oh, this soup is so very yummy! My good friend Amy served this at a Primary worker appreciation dinner. Everyone loved it and she had several requests that night for the recipe. I made it last week and found out that two of my friends had made it that same week too! It isn't low fat by any means, but every once in a while it is worth it to splurge on something this good!

Chicken and Wild Rice Soup
1 onion
2 carrots
3 celery sticks
1/2 c. butter
2/3 c. flour
6 c. water
1 Tbsp. McCormick chicken base or 4 bouillon cubes
2 pkgs. Rice-A-Roni long grain and wild rice
2 to 4 chicken breasts, cooked and chopped (I usually boil and shred my chicken)
2 c. half & half
1 tsp. salt
1 tsp. pepper

Chop vegetables and place in large soup pot. Melt butter and saute vegetables until tender. Add flour and stir until vegetables are coated. Slowly add water; stir vigorously until flour dissolves. Prepare Rice-A-Roni as directed on box, then add to the soup. Add the remaining ingredients and simmer on low until well blended.

Our favorite Bread!

This picture really dosen't do this bread justice. It is such a wonderful, moist and favorful bread. I call it Mom's bread since it is what she always makes. I have had requests for this recipe many, many times. I love that it stays moist, dosen't get crumbly and freezes well. You can slice it thick or thin, you can make it all white (which is divine) or do half white and half wheat (which is equally delicious) You can use sugar or honey, and even throw in some quick oats for texture. The choice is yours, either way it is the best, most flavorful recipe I have come around and it is easy to make! It makes 4 good size loaves and dosen't last long at our house.
I have frozen it with great results. I just pull a loaf out of the freezer, wrap some paper towel around it, and let it sit over night on the kitchen counter. In the morning I have a soft loaf of bread waiting to be eaten. Oh, it also makes great french toast! Enjoy :)

Mom’s Bread
2 cups milk
1 stick (½ cup) butter or margarine
1 can evaporated milk
2 ½ cups water
1 cup sugar or honey
1 ½ Tbs salt
2 Tbs yeast ( I like to use Saf-instant yeast as I can add it dry with the flour and skip the step of disolving yeast)
Bread flour (optional: mix bread flour with wheat flour.) I also like to add ½ cup of oats before adding the flour to add more texture, YUM!

1. In a sauce pan heat together 1 stick butter and 2 c milk till butter is melted. Set aside.
2. Pour 1 can evaporated milk into a measuring cup and then add enough warm water to make 4 1/2 cups of liquid (approx 2 1/2 cups water) note you will want the liquid to be the right temp for the yeast when it is all mixed together.
3. Pour melted butter and evaporated milk mixture into mixing bowl and then add the 4 1/2 cups of evaporated milk/water mixture.
4. Add 1 cup sugar and 1 ½ Tbs salt and mix thoroughly till sugar and salt are dissolved.
5. Add 2 Tbs yeast and stir till dissolved.
6. Add flour one cup at a time and mix with dough hook till the right consistency. ( when dough starts to pull away from the sides of the bowl , the dough is done) Approx. 10 cups. Dough will be sticky.
7. Dump into a large greased bowl and cover. Let rise till double in size. Then punch down and form into loaves and place in greased bread pans (it fills 4 large bread pans for me)
8. Let rise till double again and then bake at 350* for 35 minutes.
9. Pop loaves out of bread pans onto cooling rack
10. Optional: lightly butter the tops of the loaves when they are still hot from the oven to keep the top crust soft and yummy.