Tuesday, June 6, 2017

Cinnamon/ Vanilla Cake Doughnuts

This recipe is a simple cake doughnut for days when you don't want to bother with yeast. Very easy to make and the taste is amazing!


3 cups flour

4 teaspoons baking powder not baking soda

1 ½ teaspoons salt

4 tablespoons butter

2 - 3 cups vegetable oil (for frying)

1 cup Buttermilk

1/4 cup sour cream

2 eggs yolk

1 teaspoon vanilla extract

¼ cup sugar

1 teaspoon nutmeg

Sift all dry ingredients together

Mix eggs yolks and butter and sugar add sour cream combine wet ingredients and beat well.add dry ingredients little at a time and adding buttermilk little at a time.

place dough in freezer about 10 mins

cut off dough out with a doughnut cutter

Fry donuts in oil (325F- 340 F) until golden then flip onto other side and fry until golden.

For vanilla glaze, combine 2 cups of confectioner's sugar, 1 tsp of vanilla extract, 4 tbs of milk,

Sunday, June 4, 2017



New York Style Cheese Cake (Martha Stewart Living)



Pumpkin Cheese Cake

Let try something else for that Thanksgiving Dessert. A Pumpkin Cheese cake will go very well and no worry about the dark round circle on the Pumpkin Pie.Pumpkin is a must for Thanksgiving so let's put it on the table and serve it proudly.


 How to make Graham Cracker Crust


Making a graham cracker crust is so simple and quick that there is hardly ever a reason to buy store-bought. Just crush the crackers into crumbs, mix with melted butter, and bake. No fuss, no muss! You can even freeze the baked crusts so you have one on-hand for those times when you don't want to heat up the kitchen.

 Graham Cracker Crust
Graham Gracker Crust

Makes one 9-inch pie crust

What You Need

1 3/4 graham crackers
1/2 teaspoon cinnamon
1 stick butter
3 tablespoon brown sugar
Food processor OR a rolling pin and a plastic bag
9-inch spring pan


1. Crumble the Graham Crackers: Break up the crackers and place them in the bowl of a food processor along with the sugar, if using. Pulse to break the crackers further and then process continuously until the crackers are crushed into fine crumbs. Alternatively, place all the crackers in a plastic bag and crush with a rolling pin until broken into fine crumbs. You should end up with about 2 cups total of graham cracker crumbs.
2. Combine with Butter: Transfer the graham crackers to a bowl. Melt the butter and pour over the graham crackers. Stir until the crumbs are evenly coated and look wet. The crumbs should hold together in a clump if you press them in your fist; if not, add water a tablespoon at a time until this happens.
3. Press into a Pie Pan: Heat the oven to 375° F. Pour the crumbs into a 9-inch pie pan and press them evenly along the bottoms and sides.
4. Bake the Crust: If you are making a no-bake pie, like Ice Cream Pie, pre-bake the crust for 8 to 10 minutes until dry and fragrant. Cool completely before proceeding with the recipe. For a baked pie, like pumpkin or custard pie, fill the pie and bake according to the recipe instructions.
Additional Notes:
• In place of graham crackers, you can use ginger snaps, nilla wafers, chocolate wafer cookies, chocolate graham crackers, cinnamon grahams, or any other cookie or cracker that is dry and crumbles easily.
• This crust can also be baked in ramekins, muffin cups, cake pans, or tart pans.
• Baked crusts can be wrapped in foil and frozen for up to three months. No need to thaw before filling - the crust will be thawed and perfect by the time you set the pie on the table.


Place 3 boxes 8 oz cream cheese, 3 eggs and one yoke, 3 tablespoon flour, 1 1/2 cups sugar,1 can 15 oz pumpkin, and 1/4 cup sour cream. mix well together.

 NEXT: ADD SPICE: 1 teaspoon vanilla, 1/8 teaspoon nutmeg. 1/8 teaspoon clover and 1 teaspoon cinnamon mix in mixture.

 Add to spring pan

Bake 1 hour let rest in pan for 15 mins


Friday, May 19, 2017

Hummingbird Snack Cake

A Classic from the south turn into a Snack Cake..

3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon soda
1 teaspoon ground cinnamon
3 eggs, beaten
1 1/2 cups oil or 1 cup oil for your choosing just for texture
1 1/2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, undrained
2 cups chopped pecans or walnuts, divided
2 cups chopped bananas

Combine dry ingredients in a large mixing bowl; add eggs and salad oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup chopped pecans, and bananas. Spoon batter into 3 well-greased and floured 9-inch cake pans. Bake at 350 degrees F. For 25 to 30 minutes; remove from pans, and cool immediately. Spread frosting between layers and on top and sides of cake. Sprinkle with 1 cup chopped pecans. Yield: one 9-inch layer cake.

Cream Cheese Frosting
2 (8-ounce) packages cream cheese, softened
1 cup butter or margarine, softened
2 (16 ounce) packages powdered sugar
2 teaspoons vanilla extract
Combine cream cheese and butter; cream until smooth.Add powdered sugar, beating until light and fluffy. Stir in vanilla.

Friday, April 28, 2017

Seasoned Pinto Beans


3 smoked Turkey Tails are a high-fat food so don't used many

1 lbs. dried pinto beans sorted and rinsed

3 toes garlic chopped

1/2 teaspoon crushed red pepper

1/4 teaspoon ground black pepper

1/2 teaspoon salt

1 medium chopped chopped

2 c. tomatoes, chopped

2 t. ground cumin

2 t. chili powder


The night before, cover the beans with water and let soak overnight. Drain. Add fresh water to cover the beans and smoked turkey tails.


Hot Jalapeno Pepper Sauce


Just blanche the Jalapeno Peppers in scalding hot water for a few seconds and cool off.

 You can run cold water on them to speed it up if you'd like. Then remove the stem and slice to your liking.

 use recycled jars that have a little plastic on the lid. Once the peppers are in the jar I add 1/2 tsp. of salt, 1/4 tsp. of turmeric as a preservative. it is not essential as the salt and vinegar will help to preserve then.

1/3 water and 2/3 white Vinegar. Shake the bottle real well. Refrigerate after opening.

Wednesday, April 26, 2017

Salmon And Chicken Chinese Fried Rice

4 teaspoons Peanut oil

1 garlic clove, minced

2 scallions, chopped

!/2 cup chopped onion

1/2 cup each red and green bell peppers

1  1/2 cups frozen mixed vegetables, thawed

2 large eggs

2 cups cooked cold rice

1/2 pound Chicken brest cooked and in bite sizes

1/2 pound cooked salmon

2 tablespoons soy sauce

2 tablespoon fish sauce

1 tablespoon toasted sesame oil


In a large nonstick skillet or wok, heat 2 teaspoons of the oil over medium-high heat. Add the garlic, onions and scallions, and thawed mixed vegetables and cook, stirring frequently, until just tender, 2 to 4 minutes.
Push the vegetables to the sides of the skillet and crack the eggs in the center. Gently scramble the eggs, pushing them around the pan constantly, until just set, 1 to 2 minutes. Transfer the eggs and vegetables to a plate.
Add the remaining 2 teaspoons of oil to the skillet; add the rice and cook, stirring frequently, until toasted and warmed through, about 2 minutes.
Return the eggs and vegetables to the skillet and add the salmon, stirring well until incorporated. Add the soy sauce and sesame oil, stir, and cook for 1 to 2 more minutes. Serve.

Monday, April 17, 2017

Homemade Hamburger Helpper

1 pound ground meat

1 cup paste shell uncooked

1 med onion chopped

3/4 cup chopped red bell pepper

3/4 cup chopped green bell pepper

1 tablespoon full mince garlic

1 med can dice tomatoes

1/2 jar marinara sauce

3/4 Cup ketchup

black pepper and salt to taste

red pepper flakes to your liking


Cook pasta shells according to package directions, drain and set aside.

Cook meat and all peppers,onions and garlic over medium-high heat in a large skillet until browned and all cooked.

Drain and return to pan and add tomatoes and cook on high heat until tomatoes are done in mixture...

Salt and pepper to taste and add herbs at your choice mine choice is basil.

Add ketchup and stir all together and then add marinara sauce complete and add paste shells and simmer until sauce is thicken.

Friday, March 24, 2017

Pumpkin Donut Holes

Guess What >>>? I found another recipe, I hope you will love! Pumpkin Donut Holes...Yes ...This recipe I will try this weekend for my little gathering...


2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon pumpkin pie spice

½ teaspoon ground nutmeg

½ teaspoon salt

1 cup pumpkin puree (NOT pumpkin pie filling)

½ cup light brown sugar

1 large egg

½ cup milk

¼ cup unsalted butter, melted and slightly cooled

1 teaspoon vanilla

Cinnamon Sugar Coating

6 tablespoons unsalted butter, melted and slightly cooled

¾ cup granulated sugar

1 and ½ tablespoons ground cinnamon

Preheat oven to 350 degrees. Spray a mini muffin pan well with non-stick cooking spray and set aside.

In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, nutmeg, and salt. Set aside.

In a separate bowl, mix together the pumpkin puree, brown sugar, egg, milk, unsalted butter, and vanilla until fully combined.

Add the wet ingredients to the dry ingredients and mix until just combined.

Spoon the batter into the mini muffin cavities about ¾ of the way full. Bake at 350 degrees for 11-13 minutes or until a wooden toothpick inserted into the donut hole comes out clean.

Remove from the oven and let cool in the pan for 5 minutes. Remove the donut holes from the pan to a wire rack to cool.

Meanwhile, add the melted butter to a small bowl. Add the cinnamon and sugar to a separate bowl and mix together well.

Take each donut hole and dunk it into the melted butter, making sure it is fully coated. Then dip it into the cinnamon and sugar mixture, making sure to coat well.
Serve and enjoy!


Prepared donut holes are best eaten the same day. You can bake the donut holes ahead of time, then coat them with the butter, cinnamon, and sugar just before serving.

This recipe will yield about 32-34 donut holes.

Found Recipe

Wednesday, March 22, 2017

Buttermilk Biscuits

These Buttermilk Biscuits are so rich with that butter flavor and when you spread your best jelly on them...WOW!!!

All you need just three ingredients to whip up the best buttermilk biscuits for breakfast, lunch or dinner.

Three Ingredients

1 stick frozen butter

2 1/2 cups White Lily® Enriched Bleached Self-rising Flour(make the best baking products).

1 cup cold buttermilk

2 tablespoons butter, melted to brush on top

How to Make It

Preheat oven to 475°. Grate frozen butter using large holes of a box grater. Toss together grated butter and flour in a medium bowl. Chill 10 minutes.

Add buttermilk and stir about 10 or 15 times.

Pour dough out onto a floured surface. Lightly sprinkle flour on top of dough. Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle. Fold dough in half making sure ends meet. Repeat rolling and folding process 4 more times.

Roll dough to 1/2-inch thickness. Cut with a 2 1/2-inch floured biscuits cutter, reshaping dough pieces and flouring as needed.

Place biscuits rounds on a lightly greased jelly-roll pan.make sure biscuits are touching each other, this will help them to rise. Bake at 475° for 15 minutes or until golden brown.

Sunday, March 12, 2017

Cast Iron Skillet Apple Pie

Hey This is Sandra !!! You Will love This Cast Iron Skillet Apple Pie... My Family And Friends Just Adore It Will Vanilla Ice Cream.

It's Easy...And Very Low Cost...And Very Good Yall !!!

12 Granny Smith Apple Sliced And Peel And Corded

1 teaspoon cinnamon

1 cup light brown sugar

1 tablespoon vanilla extract

1 stick butter slice in 12 pieces

1 1/2 tablespoon corn starch

In a deep cast iron skillet

place slice apples and sprinkle with corn starch,cinnamon,brown sugar, vanilla extract and slices butter on top of apples.

Place a ready to bake pie crust on top of apple mixture and egg wash on the crust.add two air holds on top of crust to vent.

Bake at 375 pre-heated oven for 30 mins or until golden brown.