I just thought I would add a new page just for recipes. My dear friend Lisa over at The Moonlit Stitch has been encouraging me to post my recipes. Just keep checking back as I will be adding new recipes often.

If you love baked apples, your gonna love this one! Sorry I dont have a picture to share. They were just way to yummy. :)

Baked Cinnamon Apples

3 apples
2/3 cup water
1/2 Tablespoon flour
1 teaspoon cornstarch
2 teaspoons butter
1/2 cup brown sugar
1/4 teaspoon cinnamon
1 dash salt


1. Preheat the oven to 350 degrees.

2. Peel and core the apples. Cut each apple into 16 slices and arrange the slices in an 8"x 8" baking dish.
3. In a small bowl, combine the water with the flour, cornstarch, and butter and stir until the dry ingredients are dissolved and not lumpy. Add the brown sugar and cinnamon. Stir until smooth.

4. Pour the cinnamon mixture over the apple slices. Cover the dish with foil and bake for 40 minutes. Stir the apples every 10 minutes.

~Easy Cheese Danish~

yield: 8 servings

1 tube crescent rolls
1 8-oz. package cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
3 tablespoons all purpose flour
1 cup powdered sugar
4+ tablespoons heavy cream
splash vanilla extract

Preheat oven to 375 degrees. In a small bowl, combine cream cheese, sugar, flour and vanilla. Set aside. Pop open crescent roll dough and unroll, leaving crescents in rectangles. On an ungreased baking sheet, lay the crescent roll rectangles together, lining them up width wise. Dough should be almost the entire length of a half sheet pan.
Press edges together to even out edges and seal any holes. Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide.
Cut 1/2 inch diagonal strips up each side of the dough.
 Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can.
 Bake for 20-30 minutes or until filling is set and crescent dough is golden in color. Cool before removing   from baking sheet.
Once danish has cooled, remove to serving platter. In a small bowl, mix together powdered sugar, vanilla and cream to create icing. You may need to add more cream to get the desired consistency. Drizzle icing over danish.
Cut into pieces and serve.

~Oatmeal Cinnamon Cookies~

1 cup Crisco or butter  
1 cup light brown sugar  
1 cup sugar
1/2 tsp vanilla
2 eggs
1 1/2 cup flour
1 tsp baking soda
1 tsp salt
1 heaping Tbsp cinnamon
3 cups old fashion oats

Preheat oven at 350 degrees
Mix all ingredients together and drop onto a greased cookie sheet
for 12 to 15 minutes. Depending on how brown you like your cokies.
I usually bake mine about 13 minutes. 

~Chicken Lo Mein~

1/4 cup soy sauce
1/2 cup seasoned rice vinegar
2 tablespoons vegetable oil
1/2 teaspoons garlic powder
1/2 teaspoon ground ginger
1 pound boneless, skinless chicken breasts, cut in thin strips
2 tablespoons vegetable oil
1 1/2 cups small broccoli flowerets (fresh or frozen)
1 large onion, cut into wedges
1/2 small red bell pepper, cut in thin strips
1/2 small yellow bell pepper, cut in thin strips
8 ounces fresh mushrooms, sliced
1 cup cold water
2 tablespoons cornstarch
1 teaspoon chicken base or bouillon
1/2 pound spaghetti or linguine, cooked

   1. In a medium bowl, combine first five ingredients. Add chicken, cover, and marinate 1 to 24 hours in refrigerator.
   2. In a wok or large, deep skillet, heat 2 tablespoons oil. Add chicken mixture and broccoli. Stir-fry 2 minutes. Add onion, peppers, and mushrooms. Stir-fry until tender.
   3. In a small bowl, blend water, cornstarch, and bouillon. Stir into chicken and cook until thickened. Add cooked spaghetti; toss until thoroughly mixed. Serve immediately.

Makes 4 to 6 servings

~Pork Fried Rice~

1 (6 ounce) boneless pork loin chop (cut into small pieces)
¼ cup carrot (finely chopped)
¼ cup frozen peas
2 green onions (chopped)
1 tablespoon butter
1 egg (beaten)
1 cup cold cooked white rice (at least 1 day old)
4 ½ teaspoons soy sauce
1/8 teaspoon garlic powder (or 2 garlic cloves, minced)
1/8 teaspoon ground ginger

Cooking Instructions:

Step 1: In a wok or sauté pan over medium-high heat melt butter. Add pork, carrot, peas and onions and sauté until the pork is no longer pink inside. Remove from the pan and set aside.
Step 2: In the same pan cook and stir egg over medium heat until completely set. Stir in rice, soy sauce, garlic powder, ginger and the pork mixture. Heat through while stir frying for a few minutes.
(Makes 2 Servings)

~General Tso's Chicken~

1lb boneless skinless chicken thighs (cut into 1” chunks)
5 dried red chili peppers
3 green onions (sliced)
3 eggs (beaten)
½ cup cornstarch
oil (for frying)
1 ½ tablespoons rice vinegar
2 tablespoons rice wine
3 tablespoons sugar
3 tablespoons soy sauce
2 teaspoons cornstarch

Cooking Instructions:
Step 1: In a large mixing bowl combine cornstarch and beaten eggs. Mix well to create a batter. Add chicken bits and coat thoroughly.
Step 2: To make the sauce- in a small bowl combine rice vinegar, rice wine, soy sauce, sugar and cornstarch. Mix well and set aside.
Step 3: Heat deep fryer or wok to 375 degrees and deep fried chicken bits in batches. Drain on paper towels.
Step 4: Add 1-2 tablespoons of oil to your wok. Add dried chili peppers to your wok and stir fry for 30 seconds. Add chicken bits to the wok and stir fry for a couple minutes.
Step 5: Add sauce mixture to the wok and cook stirring until the sauce becomes thickened and bubbly. Garnish with green onions and serve.
(Makes about 2 servings)



1-1/2 cups bread crumbs
1 tablespoon and 1-1/2 teaspoons all-purpose flour
salt and pepper to taste
3 tablespoons vegetable oil
6 pork steaks or cutlets, pounded thin
2  egg, beaten  
1-1/2 medium onion, diced
1-1/2 (8 ounce) cans sliced mushrooms
2-1/4 cups water
1-1/2 cubes beef bouillon
1 tablespoon
1-1/2 teaspoons cornstarch
3/4 cup sour cream


1.In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. Place the egg in a separate dish. Heat oil in a large skillet over medium-high heat. Dip pork steaks in egg, then coat with the bread crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side.

2. Remove the pork to a platter and keep warm. Add onion and mushrooms to the skillet and cook until lightly browned. Pour in water and dissolve the bouillon cube. Simmer for about 20 minutes. Stir together the cornstarch and sour cream; stir into the skillet. Cook over low heat until thickened but do not boil. Spoon over the pork cutlets and serve immediately.

~Peanut Butter Pie~

4 oz cream cheese
1 c. peanut butter
1 c powder sugar
1/4 c. milk
8 oz container cool whip
oreo crust shell

 Beat cream cheese until soft, then add peanut butter and powder sugar. Beat a little, then add milk . Mix well.,add cool whip. Pour into the oreo shell and chill.  Garnish with cut up Reese cups.


1 small onion, chopped
2 pounds lean ground beef (90% lean)
1-1/2 cups water
3 cans (14-1/2 ounces each)  Stewed Tomatoes
1 can (16 ounces) kidney beans, rinsed and drained
1 can (16 ounces) lima beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) hominy, drained
3 cans (4 ounces each) chopped green chilies
1 envelope taco seasoning
1 envelope ranch salad dressing mix
1 teaspoon salt
1 teaspoon pepper
Shredded cheddar cheese, optional
Tortilla chips, optional
Sour Cream, opitional

In a large Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain.Stir in the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Garnish with cheese and sour cream and serve with chips if desired. Yield: 10 servings

Just a suggestion that I have tried. Instead of using 1-1/2 cup water. I didnt drain and rinse the beans like the recipe called for. I used the juice from the beans instead of water. It made the broth a little thicker and it was so watery.

 ~40 Clove Garlic Chicken~

40 peeled garlic cloves
1- 3 1/2  to 4 pound whole chicken
3 carrots
2 stalks celery
2 onions
4 potatoes
Olive oil
Italian Seasoning Blend

Quarter onions, cut celery,carrots,potatoes and about 8 garlic cloves diced large and place with a little olive oil in bottom of roaster.
Clean chicken- in cavity put 2 pieces of the quartered onion and about 20 cloves of garlic with some olive oil.
Cut up small the remaining 12 garlic cloves , add some salt, pepper and Italian blend seasoning and mix with a little olive oil. Now cut some small slits in the the skin of the chicken and put some under the skin and then rub some on outside of the skin.
Put lid on roaster and cook at 375 degrees for about 45 minutes, remove lid and cook until done.