Friday, August 28, 2009

Smores Pie ***DELICIOUS

This pie is DELICIOUS! I got it from a magazine.

7 Hersey bars
20 large marshmellows
1/2 c milk
2 c Cool Whip
1 graham crust
additional whipped topping, optional

In a large heavy saucepan, combine candy bars, marshmellows, and milk. Cook and stir over low heatuntil smooth. (You can also microwave, stirring every minutes, until smooth) Remove from heat; cool. Fold in whipped topping; pour onto crust. Cover and refrigerate for 4 hours or overnight. Garnish with additional whipped topping.

Pot Pie

package of cooked chicken, turkey, or ham
1 medium onion
4 boiled eggs

Place cooked chicken, turkey, or ham in the bottom of a 9x13 pan. Pour sprinkle chopped inions over meat. Layer boiled eggs on top of onion and meat.

In a bowl, mix the follwoing then pour over meat:
1 can cream of chicken/celery soup
2 cans Veg-all, drained

In a small bowl, mix the following and pour on top:
1 c self-rising flour
1 c milk
2/3 c mayonnaise (or 1 stick butter)

Bake at 350 for 45 minutes, or until crust is light brown.

*I also used boiled chicken breasts and a package of frozen mized vegetables instead of packaged meat and canned veggies.

Cream cheese danish

2 cans cresent rolls
1 pkg cream cheese
1/2 cup sugar
1 stick butter

Mix cream cheese and sugar. Unroll one cresent roll on the bottom of a casserole dish. Spread the mixture over the cresent roll. Unroll the second cresent on top. Melt butter and pour on top. Sprinkle cinnamon and sugar on top. Bake as directed on the can of rolls. (I think I usually bake it a little longer than the can says).

Wednesday, August 19, 2009


I got this recipe from my friend Angie. These are really easy and very yummy!

1/2 c. butter or marg.
2 3/4 c. flour
1 c. sugar
1/4c. corn starch
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda

2/3c. buttermilk
1 egg
2 tsp. vanilla

cut butter into dry ingredients. set aside. whisk milk, egg and vanilla in separate bowl. stir dry ingredients into wet. stir until just combined. DO NOT OVER MIX! ( I use my hands)
spoon onto greased cookie sheet. Bake at 400 for 15 min.

stir in:

1 c. coconut
1 c. pecans

8 oz. frozen blueberries (or any berry)

6 oz. chocolate chips

scoop a spoonful of jam in each scone

1/2c. oatmeal
1/2 apple
1 tbsp. cinnamon
1/2c. nuts

Monday, August 17, 2009

Slow Cooker Pepper Steak

Again, another recipe from


* 2 pounds beef sirloin, cut into 2 inch strips
* garlic powder to taste
* 3 tablespoons vegetable oil
* 1 cube beef bouillon
* 1/4 cup hot water
* 1 tablespoon cornstarch
* 1/2 cup chopped onion
* 2 large green bell peppers, roughly chopped
* 1 (14.5 ounce) can stewed tomatoes, with liquid
* 3 tablespoons soy sauce
* 1 teaspoon white sugar
* 1 teaspoon salt (I'll omit this next time because it was a little salty for me)

1. Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
2. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
3. Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

Slow Cooker Texas Pulled Pork

I copied this recipe from If you click on the title you can go directly to their site with the recipe. Here it is:


* 1 teaspoon vegetable oil
* 1 (4 pound) pork shoulder roast (or smaller pork loin works well too)
* 1 cup barbeque sauce
* 1/2 cup apple cider vinegar
* 1/2 cup chicken broth
* 1/4 cup light brown sugar
* 1 tablespoon prepared yellow mustard
* 1 tablespoon Worcestershire sauce
* 1 tablespoon chili powder
* 1 extra large onion, chopped
* 2 large cloves garlic, crushed
* 1 1/2 teaspoons dried thyme
* 8 hamburger buns, split
* 2 tablespoons butter, or as needed


1. Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours. You can also cook it on low 10-12 hours.
2. Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
3. Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.

Kim's notes: I actually used a large pork loin for this instead of the pork roast. I can't remember how many pounds it was, but maybe closer to 2 than 4 and it still made a ton! We have leftovers for the week plus I froze some for a meal later on when I'm feeling lazy. This was a little bit of work on the front end but it really turned out very moist and yummy. Definitely a budget friendly meal for feeding a crowd or for great leftovers!