Sara Lee's Crumb Cake

2 cups sifted cake flour
2 cups light brown sugar (packed)
1/2 cup margarine
1 egg well beaten
1/2 cup additional flour
1 teaspoons baking powder
2 teaspoon cinnamon
3/4 cup milk

Mix sifted flour, sugar and margarine until crumbly. Set aside 1/2 cup.

To the remaining crumb mixture add remaining ingredients as given above. Beat well with mixer on low speed. Spread evenly in a greased 8-inch square pan.

Sprinkle reserved crumbs over top and bake at 350 degrees for
35 to 40 minutes or until inserted toothpick comes out clean.

Dust warm cake with powdered sugar before cutting.


Sara Lee's Pound Cake

1/2 pound real butter
1 cup powdered sugar
1 cup granulated sugar
3 large eggs
3 tablespoons sour cream
2 teaspoons dry powdered milk
1 2/3 cups cake flour
½ teaspoon lemon extract and vanilla
1 teaspoon corn syrup
1/2 teaspoon baking powder

Preheat oven to 325 degrees. Spray 8 1/2-inch loaf dish with Pam and lightly floured.

Cream butter with sugar on high until light and fluffy. Sift flour, baking powder, and powdered milk;set aside. Add 1 egg and then a little flour, beating 2 minutes. Add 2nd egg and half of remaining flour and beat 2 minutes. Add sour cream, rest of flour and extract, beating 2 minutes.

Spread batter evenly in dish. Bake for 65 minutes or until tester comes out clean. Remove from dish. Slice 1/2-inch thick.


Hidden Valley's Ranch-Style Dressing Mix

15 saltines
2 cups dried minced parsley flakes
1/2 cup dried minced onion
2 tablespoons dried dill weed
1/4 cup onion salt
1/4 cup garlic salt
1/4 cup onion powder
1/4 cup garlic powder

1 tablespoon Dressing Mix
1 cup mayonnaise
1 cup buttermilk
Put crackers through blender on high speed until powdered. Add parsley, minced onions, and dill weed. Blend again until powdered. Dump into bowl. Stir in onion salt, garlic salt, onion powder, and garlic powder.
Put into container with tight-fitting lid.

Store dry mix at room temperature for 1 year. Makes 42 one-tablespoon servings.

To use mix Combine mix, mayonnaise, and buttermilk. Yields 1 pint of dressing


Chinese Imperial Palace's Egg Drop Soup

6 cups chicken broth
1 large egg lightly beaten with
1 teaspoon sesame oil
1/4 teaspoons freshly-ground white pepper
4 sliced green onion tops for garnish
Salt to taste

Bring the broth to a simmer over medium-low heat. Very slowly stream in
the egg, use a fork to pull strands of the egg gently. Do not stir
vigorously, you will have a mess if you do. Add white pepper and salt.
Continue to cook until egg is done. Serve promptly.


Sonic Drive-In Fritos Chili Cheese Wraps

1 can mild plain chili
3 cups Fritos original style corn chips
1 cup shredded mild Cheddar cheese
1/2 cup diced onions
4 large flour tortillas

Warm the chili. Mix Frito’s with chili; place chili mixture in the middle of one flour tortilla. Sprinkle shredded cheese and diced onions on top to taste.
Fold one side of the tortilla halfway on top of chili. Fold each side over each other. The bottom should be tucked in and filling will be seen from the top of wrapped shell. Microwave for 15 to 20 seconds.

Repeat with each tortilla shell. Serve immediately.
Serves 4

Photo: Sonic

Cheesecake Factory Oreo Cheesecake

1 1/2 pound cream cheese
1 cup sugar
5 large eggs
1/4 teaspoon salt
2 teaspoon vanilla
1/4 cup flour
8 ounces sour cream
5 Oreo cookies (coarsely chopped for the batter)
10 coarsely chopped Oreo cookies for the topping
25 finely chopped Oreo for crust

1 1/2 cup Oreo cookie crumbs (about 25 Oreo cookies finely chopped)
2 tablespoon melted butter
9″ spring form pan (buttered on bottom and sides)

Mix melted butter with Oreo crumbs and press in the bottom of the spring pan and 1 1/2″ up the sides, set aside.

All Ingredients must be at room temperature before beginning. Beat cream cheese with a mixer on low until fluffy.

Slowly add sugar and continue beating cream cheese until mixed well.

Add eggs one at a time and continue to beat until blended.

Measure the vanilla, salt and flour, pour into cream cheese and egg mixture and beat until smooth. Add the sour cream and beat.

Stir in the coarsely chopped oreo cookies with a spoon.

Pour cream cheese into the spring pan and place the nine coarsely chopped Oreo Cookies on to of the cream mixture.

Place pan on the top rack and in the middle of a preheated oven at 325 degrees F and bake for one hour and 15 minutes.

After that time, keep oven door open and let the cheese cake stay in the oven for one hour. Remove from oven and let cool enough to place in the refrigerator for 24 hours.

Photo: cookieash.blogspot.comOriginal

Macaroni Grill Penne Rustica

2 teaspoons butter
2 teaspoons garlic, chopped
1 teaspoon Dijon mustard
1 teaspoon salt
1 teaspoon rosemary, chopped
1/2 cup Marsala wine
1/4 teaspoon cayenne pepper
3 cups heavy cream
1 ounce pancetta or bacon
18 shrimp, peeled and deveined
12 ounces grilled chicken breast, sliced
4 1/2 cups sauce
12 ounces penne pasta, cooked
3 teaspoons pimento
6 ounces butter
1 teaspoon shallots, chopped
1 pinch salt and pepper
1 cup Parmesan cheese
1/2 teaspoon paprika
6 sprigs fresh rosemary

For gratinata sauce: Saute butter, garlic , and rosemary until garlic begins to brown. Add Marsala wine and reduce by one-third. Add mustard, salt,cayenne pepper, and heavy cream. reduce by half of original volume. Set aside.

Penne Rustica: Saute pancetta until begins to brown. Add butter, shallots, and shrimp. Cook until shrimp are evenly pink but still translucent. Add chicken, salt, pepper, and mix thoroughly. Add gratinata sauce and 1/2 cup of Parmesan cheese and simmer until sauce thickens.
In a large bowl, combine shrimp and chicken mixture with precooked pasta. Place this mixture into single serving dishes or one large casserole dish. Top with remaining cheese and pimientos and sprinkle with paprika. Bake at 475 degrees F for 10 to 15 minutes. Remove and garnish with fresh rosemary sprig.

Photo: Original

Tater Tot Casserole

1 1/2 - 2 lbs. ground beef
1meduim onion diced
1 pkg ore Ida crispy crowns or tater tots (32 oz)
1 can cream of mushroom soup
1 8 oz container sour cream
½ cup milk
2 cups grated cheddar cheese
season salt
garlic salt
onion powder

Brown ground beef and diced onions, adding, pepper, seasoning salt and garlic salt to taste. Drain. Pour ground beef & onion mixture into the bottom of a 9 x 13 casserole dish.

In a separate bowl blend together the soup, sour cream and milk. Pour the soup mixture over on top of the ground beef layer spread evenly to cover the meat .

Top with tater tots, sprinkle with grated cheese over the entire casserole.

Bake at 350 degrees uncovered for 30 minutes or until the casserole is bubbly and cheese is completely melted.


McDonald's® French Fries

2 large Idaho russet potatoes
1/4 cup sugar
2 tablespoons corn syrup
1-2 cups hot water
6 cups Crisco® shortening
1/4 cup beef lard (or save the fat from previously cooked burgers)

Peel the potatoes. In a large mixing bowl, combine sugar, corn syrup, and hot water. Make sure the sugar is dissolved. Using a French fry slicer, cut the peeled potatoes into shoestrings. The potatoes should be 1/4" x 1/4" in thickness, and about 4" to 6" long. (You can do this with a knife, but it is a lot of work)

Place the shoe-stringed potatoes into the bowl of sugar-water, and refrigerate. Let them soak about 30

While they're soaking, pack the shortening into the deep fryer. Crank up the temperature to "full". The
shortening has to pre-heat for a very long time. It will eventually liquefy. After it has liquefied and is at least
375°, drain the potatoes and dump them into the fryer. (be careful, it will be ferocious)

After 1 to 1 1/2 minutes, remove the potatoes and place them on a paper towel lined plate.

Let them cool 8 to 10 minutes in the refrigerator.

While they're cooling, add the lard or beef drippings to the hot Crisco®. Again, crank the temperature to full.
Stir in the lard as it melts into the oil. It will blend in.

After the deep fryer is reheated to 375°-400°, add the potatoes and deep fry again for 5-7 minutes until golden
brown. Remove and place in a large bowl.

Sprinkle generously with salt, then "toss" the fries to mix the salt evenly. (I suggest about 1 teaspoon of salt,
maybe slightly more)

Serve hot, serve immediately, and enjoy! Depending upon the size of the potatoes, this recipe makes about 2
medium sized fries.

Photo:McDonald's® Original recipe:

McDonald's® Big Mac Special Sauce

1/4 cup Miracle Whip
1/4 cup mayonnaise
2 tablespoons, heaping, western French salad dressing
1/2 tablespoon HEINZ sweet relish
2 teaspoons, heaping, VLASIC dill pickle relish
1 teaspoon sugar
1 teaspoon dried, minced onion
1 teaspoon white vinegar
1 teaspoon ketchup
1/8 teaspoon salt

Mix everything very well in a small container. no streaks! Microwave 25 seconds, and stir well again. Cover, and refrigerate at LEAST 1 hour before using.

Photo:McDonald's® Original recipe:

McDonald's® Biscuits

makes 8 biscuits

2 tablespoons of salted butter, melted and divided
2 cups bisquick baking mix
2/3 cups buttermilk
1 teaspoon sugar
¼ teaspoon salt

preheat oven to 450 degrees
combine all ingredients excepts 1 tablespoon of butter. Mix until well blended.

Turn dough out onto a floured surface and knead for 30 seconds or until dough becomes elastic.

Roll dough out ¾ inch thick and punch out biscuits using a 3 inch cutter. Arrange biscuits on an ungreased baking sheet, bake for 10-12 minutes or until the biscuits are golden on top and have doubled in height.

Removed biscuits from oven and immediately brush each one with remanding butter, serve warm and enjoy. 


Photo:McDonald's® Original recipe:

Lone Star's Amarillo Cheese Fries

1 cup of ranch salad dressing
1 tablespoon chili powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon crushed red pepper flakes
¼ teaspoon dried oregano
½ teaspoon paprika
1 ½ teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
32 oz. Package of spicy french fries – prepare fried or baked and as directed
6 strips of bacon
½ cup shredded Colby Jack Cheese
½ cup shredded cheddar cheese

Combine ranch dressing and dry ingredients; set aside
After fries are cooked, sprinkle cheese and bacon over fries on a baking sheet.
Put fries in oven at 325 degrees F and bake until cheese is melted.
Serve Fries with spicy ranch sauce for dipping.


Valentine Pizza

I love heart shaped pizzas, aren't they cute? Valentines Day is the only time of the year where you can make such a cute and girly dinner without wondering, is this weird? a full-bodied Chardonnay will pair well with the bread, cheese and tomato sauce.
This is my version of Papa John's heart shaped pizza. Enjoy!!!

For pizza dough:

1 1/3 cups warm water (105 degrees F)
1/4 cup nonfat dry milk
1/2 teaspoon salt
4 cups flour
1 tablespoon granulated sugar
1 package dry yeast
2 tablespoons vegetable oil (for dough)
9 ounces vegetable oil (3 ounces per pan)
Butter flavored Pam

Put yeast, sugar, salt, and dry milk in a large (2 quart.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes.

Divide dough into three balls. In three 9-inch cake pans, put 3 ounces of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9-inch circle. Place in cake pans.

Spray the outer edge of dough with Pam. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.

For pizza sauce:
1 (8 Ounce) Can Tomato Sauce
1 teaspoon Dry Oregano
1/2 teaspoon Marjoram
1/2 teaspoon Dry Basil
1/2 teaspoon Garlic salt

Combine ingredients and let sit for 1 hour.

For Toppings:
3 cups shredded mozzarella cheese
green pepper
button mushrooms
sliced black olives

I didn't give specific measurements on the toppings because well, everyone likes theirs a little different. Just remember the more toppings, longer cook times.

Divide the dough into three portions. Shape each piece into a heart shape about 1/2 inch thick. Brush with olive oil, and spread a thin layer of pizza sauce on each pizza. Sprinkle cheese over pizza sauce, and arrange the toppings on top.

Bake for about 15 to 20 minutes, or until cheese has melted and crust is browned.


Eggs Benedict

12 Tbsp. unsalted butter
3 egg yolks
2-3 tbsp. fresh lemon juice

4 eggs (made over easy, see video below)
2 English muffins, split
3 Tbsp. butter
4 slices Canadian bacon

For the hollandaise: Melt butter in a small pan over low heat. Whisk egg yolks, lemon juice, 1 tbsp. water, and salt and pepper to taste in a heavy, nonreactive saucepan until pale yellow; then cook, whisking constantly over medium-low heat, until whisk leaves a trail in eggs, about 8 minutes. Remove pan from heat. Add butter 1 tbsp. at a time, whisking constantly, until sauce thickens; gradually pour in remaining butter, whisking constantly, leaving milky solids behind.

Toast English muffins either in oven at 200 degrees /F or in a toaster. Toast to how you prefer, and yes, it has to be English muffins, nothing else seems to absorb the yolk and sauce. Melt remaining butter in a medium skillet over medium heat. Fry bacon until browned, about 5 minutes. Place bacon on muffins.
With leftover grease in bacon skillet fry eggs over easy. 


Assemble each sandwich like so, muffin,bacon,egg,and then hollandaise sauce. Sprinkle smoked paprika if desired. I always make more muffins to clean my plate with the leftover sauce.

Picture:Saveur magazine, #114

Death By Chocolate Cake

1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semi-sweet chocolate chips

  1. Preheat oven to 350 degrees F (175 degrees C).
    2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
    3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate. If desired, dust the cake with powdered sugar.  If you bake cake in other shaped cake pan or cupcakes, invert onto cooling rack after about 5 minutes of cooling in the pan.

2 cups butter (no substitutes), softened
9 cups confectioners’ sugar
2 1/2 cups baking cocoa
1 teaspoon vanilla extract
1 cup milk

1. In a large mixing bowl, cream butter. Gradually beat in confectioners’ sugar, cocoa and vanilla. Add enough milk until frosting reaches spreading consistency.
2. I freeze the cake after it is cooled before applying the frosting.
3. Refrigerate any frosting not used.

Courtesy: Teri from Battle Creek

Raspberry White Chocolate Mousse

1 (10 ounce) package frozen raspberries, thawed
2 tablespoons white sugar
2 tablespoons orange liqueur
1 3/4 cups heavy whipping cream
6 ounces white chocolate, chopped
1 drop red food coloring

Process berries in a blender or food processor until smooth. Strain mixture into a small bowl, and discard seeds. Add the sugar and liqueur, and stir until sugar dissolves. Makes 1 cup of sauce.
In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce, and the food coloring. Transfer to a large bowl.
In a medium bowl, whip remaining 1 1/2 cup cream to soft peaks. Fold into melted chocolate mixture, one-third at a time, until no streaks remain.
Layer into parfait dishes, and serve with the sauce. May also be used to fill or ice a cake.

Courtesy: Stacey Walery

Caribbean Flank Steak

1 (1 1/2-pound) beef flank steak
    1/4 cup fresh lime juice
    ¼ cup Pineapple juice
    ¼ cup Orange juice
    1 tablespoon Caribbean jerk seasoning
Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

Remove steak from marinade; discard marinade. Place steak on preheat and oiled grilled on medium heat. Grill for medium rare (145 degrees F) to medium (160 degrees F) wellness, turning occasionally. Season with salt, as desired. Carve steak across the grain into thin slices. Serve with rice.


Mango-Spiced Steak Skewers

          Dijon dipping sauce:
         1/4 cup Dijon mustard
         1/4 cup honey
     1/4 cup mango preserves or freshly mashed 
    ¼ cup apple juice
    ¼ cup teriyaki sauce
    2 tablespoon honey
    ¼ cup mango preserves/ freshly mashed
    1 clove garlic, minced
    1 teaspoon cayenne pepper
    1 teaspoon kosher salt
    1 teaspoon ground white pepper
    2 tablespoons olive oil
    1 pound flank steak, sliced across the grain 3/8-inch thick
    10 bamboo skewers, soaked in water for 20 minutes

Stir together Dijon mustard, 1/4 cup honey, and 1/4 cup mango preserves in a small bowl to make a dipping sauce; set aside.

Whisk together the apple juice, teriyaki sauce, 1 tablespoon honey, 1/2 cup mango preserves, garlic, cayenne pepper, salt, and white pepper in a bowl until blended. Add sliced flank steak and toss to coat. Set aside to marinate 30 minutes.

Preheat an outdoor grill for medium-high heat and lightly oil grate.

Remove the steak from the marinade, and discard the remaining marinade. Thread the steak strips onto the soaked skewers. Cook on the preheated grill to desired degree of wellness, about 1 minute on each side for medium. Serve accompanied by the Dijon dipping sauce

Originally created by Bethany Joyful 

Orange Pecan French Toast

      1 cup packed brown sugar
    1/3 cup butter, melted
    2 tablespoons light corn syrup
    1/3 cup chopped pecans
    12 (3/4 inch thick) slices French bread or Texas Toast Bread
    1 teaspoon grated orange zest
    1/2 cup fresh orange juice
    3 tablespoons white sugar
    2 teaspoon ground cinnamon
    2 teaspoon vanilla extract
    3 egg whites
    6 eggs
    In a small bowl, stir together the brown sugar, melted butter, and corn syrup. Pour into a greased 9x13 inch baking dish, and spread evenly. Sprinkle pecans over the sugar mixture. Arrange the bread slices in the bottom of the dish so they are in a snug single layer.
    In a medium bowl, whisk together the orange zest, orange juice, sugar, cinnamon, vanilla, egg whites, and eggs. Pour this mixture over the bread, pressing on the bread slices to help absorb the liquid. Cover and refrigerate for at least one hour, or overnight.
    Preheat the oven to 350 degrees F (175 degrees C ). Remove the cover from the baking dish, and let stand for 20 minutes at room temperature.
    Bake for 35 minutes in the preheated oven, until golden brown.

Originally created by

Rose Petal Hair Care

1 cup water
½ cup milk
1 cup dried rose petals
2 bananas
2 tablespoons honey
2 tablespoons almond oil

Put the water, milk, and rose petals in a saucepan and simmer for 15 minutes. Remove from the burner and cool.

In a blender, mix the bananas, honey and almond oil. Blend on low and pour into a bowl.

Gently fold the cooled rose petal mixture into the banana mixture.

Massage into scalp and hair.

Cover with a plastic shower cap and leave on for 25 or 30 minutes.

Rinse with warm water and shampoo.

created by Gil Gamlieli


4 sprigs rosemary
1 cup boiling water
2 teaspoons almond oil
1/2 papaya
1/2 avocado
1/4 lemon

Steep the rosemary in the boiling water. Let it cool.
Massage the scalp with the almond oil,
Mash together the papaya and avocado, and squeeze in the lemon.
Put the rosemary tea in a spray bottle.
Apply the fruit mixture to the hair.
Spray the tea on the hair.
Cover with a shower cap and leave on for 15 minutes,

created by Richard Córdoba

Sugar Scrub

A simple sugar scrub gently exfoliates your skin, rubbing away dead skin cells so new ones can replace them. Making your own sugar scrubs is a fairly simple process, and you don't need any chemicals to do it. Though some commercially available sugar scrubs use chemicals to lengthen a product's shelf life, you can whip up a simple sugar scrub with a few basic ingredients.

Most sugar scrubs are made up of equal parts sugar and some kind of oily substance. The oil in question might be glycerin, olive oil, sweet almond oil or avocado oil. The oil has a moisturizing effect on your skin, which soothes while the sugar exfoliates.

Essential oils are added to sugar scrubs to improve their fragrance. different essential oils produce different effects. combining several drops of geranium, lavender, sandalwood and lemon essential oils for a calming sugar scrub or adding several drops of rosemary, ginger, bay and peppermint essential oils for an invigorating sugar scrub.


* 1/2 cup of sugar
* 1/4 cup of lotion/oil

Mix the sugar and lotion in a bowl

Massage the sugar and lotion mixture in your feet to exfoliate.

Rinse with clear water and pat dry. Apply some additional lotion to your soft feet.

Photo brown sugar image by Bube from Facts: Holly L. Roberts

Nail Whitener

If you use your hands a lot, as we do, the nails can get dull and discolored pretty fast. It’s enough to make you want to hide them behind your back! But all you need is one great ingredient to make your nails look clean and white again.

1 denture tablet
1 cup warm water

Pour the water in a small bowl and drop the denture tablet in it. Soak your hands in the mixture for 10 minutes. Rinse with warm water.
Hydrogen peroxide is a natural whitener. Just get some 3 percent hydrogen peroxide , soak a cotton ball with it, and then rub it on your nails.

Image from courtesy:Annie B. Bond

Oatmeal Face Mask

Oatmeal has cleansing properties as well as mild exfoliation properties. Oatmeal also has moisturizing properties and can act as an anti-inflammatory for sunburned or irritated skin.
Blend some oatmeal with just enough water to make it thick and easy to spread without falling off the spoon. Gently spread it onto your skin. Leave it until it dries (10-15 minutes). This mask is gentle and safe.

Image from

Aloe Vera Lip Gloss

1 Teaspoon of fresh or real aloe Vera gel (to obtain the real, slice open a aloe vera leaf and scrap the gel from within)
1/2 Teaspoon of coconut oil
1/8 Teaspoon of vitamin E oil
Essential oils (optional) Examples: Vanilla, rosemary, rose, peppermint, and lime

Image from emmyfnwl fickr courtesy:


1 (7 oz.) jar marshmallow creme
1 (16 oz.) box powdered sugar
1 (14 oz.) pkg. assorted caramels
1 tsp. vanilla
3 tbsp. water
1 - 1 1/2 c. chopped pecans

Combine marshmallow creme, sugar and vanilla, mixing well with hands. Shape mixture into 5 (4"x1") rolls. This mixture will be very dry. Chill 2 to 3 hours. Combine caramels and water in top of double boiler. Cook until melted. Dip rolls one at a time into the melted caramel and roll in the finely chopped pecans to coat all around. Chill for 1 hour. Cut into slices and serve. Yield: 5 rolls


Facial Glow Masque

1 egg yolk
1 teaspoon warm milk
1 teaspoon honey

Mix together. Apply to face and throat. Lie down and leave on for 20 minutes. Rinse off with warm water.


Baking Soda Acne Cream

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All you need are two ingredients. Baking Soda (NOT baking powder) and water.

Those who want to know how to treat acne with baking soda should begin by mixing the baking soda with water to make a paste. This paste should be very similar in consistency to toothpaste, as it should be soft enough that it can easily be rubbed over the skin. You should also make sure that your face is wet before applying this baking soda acne, as this will ensure that the paste is able to be spread easily

Mix a little together in your hands after washing your face with a mild cleanser and apply gently to your skin. Once you've coated your face with the baking soda and water mix, let it sit while you do other things around the house, or relax and read a book.

Rinse the baking soda film off your face and feel how soft and clear it feels. If your skin enjoys this recipe, and your acne improves, then you may try it several times a week to help clear your acne.

Photo: Source: