Diane

I lost a great friend today. She was my neighbour, friend and sister in Christ. She was also a contributer on this blog. Diane passed away today, after a year long battle with cancer. All through her struggles of this past year, she kept her chin up and kept glorifying God. She is such an inspiration to me. Diane was an amazing gardener and an even better cook and baker. I will treasure the recipes she posted on here. But I can also have joy today, knowing that she is no longer suffering from the cancer that took over body and that she is in heaven with her creator. And I will see her again one day. Until we meet again Diane...

Peanut Butter Slice

This is a quick and easy square for the peanut butter lovers in your house.

• 1/2 cup brown sugar
• 1/2 cup corn syrup

Melt together on stove top. Then mix with:

• 1 cup peanut butter
• 2 cups corn flakes
• 1 cup rice krispies
• 1 tsp vanilla

Pat into lightly greased 9 x 9 inch pan.

Luscious Salad

This is one of my favorite salads, so easy and tastes great.

• 1 head cauliflower
• 1 head broccoli
• 4-6 carrots
• 1 green or red pepper
• any other favorite veggies (celery, green onion)*

Dressing:

• 1 cup salad dressing (miracle whip)
• 1/3 cup sugar
• 1 Tbsp vinegar
• dash of Tabasco
• dash of Wocestershire sauce

Wash and cut vegetables into bite-size pieces. Mix the dressing and add to cut vegetables. Serve.

*I make mine without celery and green onion, but some recipes call for them. Use your favorites and enjoy!

Tomato and Cheese-Stuffed Baked Potatoes

These are a bit different from your average baked potato. Sometime you have to change it up a bit! Tried these for the first time and we loved them.

• 3 potatoes (8 to 10 oz each)
• 1 cup shredded cheddar cheese
• 1/4 cup sliced green onions
• 1/2 cup sour cream
• 1/2 tsp salt
• 3/4 cup chopped tomatoes*
• freshly ground black pepper

Prick potatoes several times with a fork; place on paper towel in microwave. Microwave on high 10 to 15 minutes, turning potatoes over several times, just until potatoes are almost tender. Let stand for 10 minutes.

Heat bbq. Cut potatoes in half lengthwise. With spoon, scoop out pulp from each potato, leaving 1/4 inch layer in each half. Chop potato pulp; place in large bowl. Add cheese, onions, sour cream and salt; mix lightly to combine with potato pulp. Gently stir in tomatoes. Spoon mixture into potato shells; sprinkle with pepper.

When grill is heated, place potatoes on grill over medium heat; close bbq. Cook 10 to 12 minutes or until cheese is melted.

*I was out of tomatoes, so I left them out.

**I think next time I make these I'll add some chopped, cooked bacon. Great flavor.

Cheerio Cake

This is just a twist on an old favorite - rice krispie squares. Substitute the rice krispies with cheerios and add smaries or reeses pieces on top. Think it'd make a nice change to school lunch favorite.

• 1/4 cup margarine
• 40 large marshmallows (5 cups mini)
• 1 tsp vanilla
• 6 cups rice krispies (or cheerios)
• smarties/reeces pieces for on top (optional)

Melt margarine and marshmallows on stove top. Add vanilla. Pour over rice krispies (or cheerios) and pat into greased 9 x 13 pan.

Banana Coffee Cake

Looking for a recipe that called for bananas, but not wanting muffins or banana cake, I came across this coffee cake recipe. Served with cinnamon whipped cream. Delicious!

• 1 cup butter
• 1 1/2 cups white sugar
• 2 eggs beaten
• 1 tsp vanilla
• 3 bananas mashed
• 3 cups of flour
• 2 tsps baking soda
• 2 tsps baking powder
• 1 cup sour milk (in cup put 1 tbsp vinegar then top with milk

Topping:

• 1 tsp cinnamon
• 1/2 cup brown sugar
• 1 1/2 cups chocolate chips

Mix first 5 ingredients then add sour milk. Add mixture to dry ingredients. Place half batter in 9 x 13 pan (or bundt pan works well). Sprinkle with half of topping. Repeat the layers and bake at 350 for about 50 minutes. Or until toothpick comes out clean in center. Serve with a generous dollap of cinnamon whipped cream. I add about a tsp to a cool whip tub.

*Cake freezes well. Cut into pieces before putting in the freezer and take out as much as you need. Nice to have on hand for impromptu company.

Cheesy Chicken Casserole

My Mom brought me this casserole shortly after Reid was born. It was delicious and when I asked for the recipe, she told me it was in a cookbook she had borrowed from me - lol.
A very simple, yet delicious casserole.

• four cups of cooked chicken
• 2 cups egg noodles
• 1 can mushroom soup
• 1 cup chicken broth
• 3/4 cup milk
• 1 1/2 cups cheese whiz
• four slices of bread

Cook egg noodles; drain. Mix soup, milk, cheese whiz and chicken broth in pot on stove top and heat until cheese whiz melts and is easily mixed in. Combine cooked chicken and egg noodles and put in greased 2 quart casserole. Pour soup mixture over top and mix. Butter and cube sliced bread and put on top of casserole. Bake for 30 minutes at 350.