Recipe: Blueberry Buckle

blueberry buckle slice

Prep: 10 Minutes                              Cook: 45 Minutes


1/2 cup butter or margarine, softened
1/2 cup sugar
1 large egg
1-1/4 cups flour
1 tsp baking powder
1/4 tsp salt
1/2 cup milk
1 tsp vanilla extract
2-1/2 cups of fresh blueberries

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Delicious Grillled Cheese Burger/Hamburger Recipe

Makes 6 Large Burgers

3Lbs  Hambuger
1 Large Egg
10 Ritz Crackers
1/2 onion
2 Tbsp Worcestershire sauce
1 Tbsp Paprika
1 Tbsp  Black Pepper
1 tsp Cumin
1 tsp Garlic Salt
Cheese (Optional)
Bacon (Optional)

Lightly beat the egg and thoroughly mix the in with the hambuger. Then add crushed Ritz crackers,  Onion and all the seasonings, mix well.  Grill to your liking!

Actually they are Good Hot or Cold!  Enjoy!

Pressure Cooker – Ham & Beans

This is our own variation of Senate Bean Soup.


For Soaking
1 lb. dried navy beans, sorted & rinsed
2 tbs. Sea salt
2 qt. water
For Cooking
4 tbs. butter
1 large, 1 medium onion
2 tbs. minced garlic
1 tsp. Sea salt
2 tsp. Black Pepper (Fresh ground is best)
1 lb. Smoked Jowl Bacon
1 1/2 lb. Cubed Ham leftovers (like from Christmas)

Cooking Directions (for electric pressure cooker) Continue reading ‘Pressure Cooker – Ham & Beans’ »

Jazzed Up Refried Beans

Great side to pair with your favorite Mexican dish.  Sure to become a family favorite.


1 large onion chopped
1 Tbsp of minced Garlic
2  Tbsp of butter
6 oz of Philadelphia cream cheese spread
2 16 oz cans of refried beans (We prefer Roasrita Jalapeno)
1 cup of shredded cheddar cheese


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Moist Banana Nut Bread




3/4 Cup Butter, softened
1 8oz. package of Cream Cheese, softened
2 Cups of Sugar
2 large Eggs
3 Cups of Self Rising Flour
3-4 Over ripe Bananas, mashed
1 Cup chopped Pecans, toasted or can use Walnuts
1/2 tsp Vanilla Extract

*Toast the pecans, it’s totally worth it. Toasting really brings out the flavor of the nuts. It’s easy. Spread nuts out on a cookie sheet and bake 6-7 minutes in your already pre-heated oven.

Directions: Continue reading ‘Moist Banana Nut Bread’ »

Chicken and Stuffing Casserole

chicken casserole (2)

Part of our dinner rotation for years, this Chicken and Stuffing Casserole is easy and yummy!


2 chicken Breasts cooked and shredded
1/2 stick (1/4 cup) of butter or margarine melted
1 1/2 cups of hot water
1 10.5 oz can of cream of chicken soup
1/2 cup of sour cream
1 6 oz box of Great Value Chicken Flavored Stuffing Mix

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