Here you'll find recipes for some of the dishes that I make. Some of them are my favorites and some are new, enjoy!

p.s. I took all the photos too! 

Crab Stuffed Mushrooms

1 pound fresh mushrooms
7 ounces crab meat
5 green onions, thinly sliced
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon ground savory
ground black pepper to taste
1/4 cup grated Parmesan cheese
1/3 cup mayonnaise
3 tablespoons grated Parmesan cheese
1/4 teaspoon paprika


Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, combine crab meat, green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined. Refrigerate filling until ready for use.
Wipe the mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems. Fill the mushroom caps with rounded teaspoonfuls of filling, and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.
Bake for 15 minutes. Remove from oven, and serve immediately. Serves 6.


Pumpkin Bread



Old-Fashioned Soft Pumpkin Cookies

 These cookies are so sweet and yummy good! I love them without the glaze on them too! Great with coffee! You can download the image recipe printable file HERE or save the image above!  ______________________________________

Chocolate Oatmeal Refrigerator Cookies

Oh my gosh, these are sooo yummy! 
I use old fashion, not pre-cooked oatmeal. I don't put as much sugar in and I put a tad more peanut butter in than the recipe calls for. I like my cookies nice and chewy thick, the way that using good old fashioned oatmeal makes them. Once refrigerated for a bit, they do keep fine out of the refrigerator, or not, your choice!
1 - stick butter (1/2 C)
1/2 C - milk
2 C - sugar
1/4 C - cocoa powder  
1/2 C - peanut butter
1 tsp - vanilla
3 C - Oatmeal  

Put oatmeal into a large mixing bowl.

Bring butter and milk almost to boiling, add sugar and cocoa stirring constantly until dissolved. Cook for 1 minute, stirring constantly, bring to a boil. Remove from heat, add vanilla and peanut butter. Pour over oatmeal, let set for about five minutes. Stir again, then drop spoonfuls onto wax paper or foil on a cookie sheet. Cover and refrigerate for about a half hour. You can also pour into 8" x 8" pan and then cut squares instead.   



Wow! Was I thankful! I found a recipe for flakey pie crust for the turkey pot pie that I wanted to make. The 'day after' Thanksgiving pot pie that I've been wanting to try to bake for many years!

Finally, I did it, and it turned out awesome! Here is the link to the recipe for
My Beautiful Turkey Pot Pie!

Yes, it was delicious!

ALL I did was mix some chunked up turkey with the leftover gravy, which had thickened quite a bit, two big spoons of mashed potatoes, some partially (almost done) baby carrots, chopped up and a tiny bit of corn. Nope, no peas, didn't have any! 
Next I made the pie crust, making sure that butter was cold, chopped up in chunks, cold water (with a couple of ice cubes in it) this is to make sure that the butter stays in chunks! THAT is what makes a pie crust FLAKEY! I acted like I was an expert pie crust maker, made it within minutes! Lots of flour on the counter, on the rolling pin, on the dough, it rolled out beautifully! 
I placed one dough ball in a greased glass baking dish (see above) and then put all the pie ingredients in, it just fit! Not to the tippy top though, which was all good, in case the gravy thinned out too much. I was worried it would become soupy, but it didn't at all! It was just the right consistency. I had seen turkey pot pie recipes that called for 10 ounces of liquid, like mushroom soup and a little milk, so I figures that by the time the thick gravy cooked and liquidize, it would be just enough. Plus, I figured that the pie crust would soak up some and the mashed potatoes would.  
I put the other rolled out dough on top, pinched the edges, put four slits in the top and voila! YUMMY!
FOR a crisp crust on this leftover, bake in the oven or toaster oven!

Pumpkin Spice Cake

I found a recipe for pumpkin cookies but altered it to make a cake. I added some brown sugar to this recipe too, and an extra egg. I also added the whole can (15 oz.) of pumpkin instead of the one cup that it called for. So, with my hot pumpkin spice coffee and my pumpkin cake, oh boy, I'm in early autumn heaven!


A handed down, treasured recipe from my
beautiful mother in law who is now deceased. Shirley Balowski, a very
beautiful woman who taught me so much about cooking, sewing
and gardening. I miss you and think of you often Shirley! xxoo
Not only amazingly tastee, gorgeous too!

Zucchini Pancakes

I happened upon the Barefoot Contessa cooking
this recipe on television one day! I stopped dead
in my tracks because they looked so scrumptious,
and they are! Mine look better, shhh!
CLICK HERE for the recipe!

Home Made Potato Salad

Home made potato salad, out of this world yummy!
Made with new, reds, Yukon golds, fingerlings or 'waxy' potatoes, two eggs to every potato, salad dressing, mustard, salt and pepper, green peppers, celery and onions chopped up. I boil the potatoes after scrubbing them well, cook until just done, stick a fork and it slides easily into them, not mushy! I usually cook at least twelve potatoes, that is 24 hard boiled eggs. Almost one jar of salad dressing, not mayo, and a couple of tablespoons of mustard, more or less to your taste.(I like the deviled egg flavor moreso). Chop two green peppers, one large onion and  a half a stalk of celery. Salt and pepper to taste.

Stuffed Green Peppers

Stuffed Green Peppers

We love our peppers! Planted six plants this year and will have a third batch to make more stuffed green peppers, yes! I also have plenty of tomatoes, cooked them down into a sauce first and then added to this recipe. I also harvested lots of zuchini squash this year, threw some of those in here!

I use long grain white rice, ground beef, salt, pepper, garlic, stewed tomatoes, veggie juice and whatever else I feel like throwing in! I'll use an Italian tomato sauce if I don't have enough of my own tomatoes. I usually mix some of the tomato sauce into the ground beef and rice mixture too, helps to moisten the rice to cook and 'fluff' out better! Thank you harvest time!


Blackstrap molasses, produced from the final processing of sugarcane, is much darker in color and higher in mineral content than regular molasses. It's complex taste, which is not purely sweet, makes for a more interesting sauce, but you can substitute the same amount of regular molasses in a pinch. Cook: 1 hour.

FABULOUS ON: Country Cut Style Pork Ribs
YIELD: Makes 3 Cups Sauce

2 cups brown sugar
1 cup hot sauce (Texas Pete)
2 cups cider vinegar
1/2 cup blackstrap molasses

Combine all ingredients in a heavy nonstick saucepan and bring to a boil. Reduce heat to low and simmer about an hour or until the sauce is thick and shiny.

Refrigerate in an airtight container up to several weeks.

I always add my own little special ingredients to all recipes and one thing I definitely add to this is GARLIC! I've got to have garlic in just about everything, not too much, to overpower it, but just a dash!




Who doesn't crave a good old fashioned cup of hot cocoa on those cold winter days? Now you can have a fantastic tasting cup of cocoa any time just by keeping this mixture on hand in an air tight, sealed container! Of course you can experiment and add or subtract, change the ratios of ingredients, add mulling spices, add flavored powdered creamer like Irish Cream, perhaps add a dash of Carolan's when your cup of hot cocoa is ready, it's all GOOD!

8 C - Powdered Milk
2/3 C - Powdered Creamer
2 C - Granulated Sugar
1 1/4 C - Cocoa Powder (unsweetened)
2 TBS - Cinnamon
1/2 C - Instant Coffee

Mix all dry ingredients together. Keep in air-tight container.

Dissolve 1/3 cup of dry mix into a mug, pour 8 ounces of hot water or hot milk and stir.




  • 2 heads of cabbage
  • 2 lbs of ground beef
  • 2 cups white rice (not instant)
  • 1 Tbsp salt
  • 1/2 tsp black pepper
  • 1 Tbsp garlic powder
  • 1 large can tomato or V-8 juice
  • 2 cans stewed tomatoes (plain or Italian seasoned)
  • 1/2 C - 1 C sauerkraut (to your taste - OPTIONAL)
  • 350 degrees on the oven        
  • Some people like the taste of sauerkraut in their stuffed cabbages, to make it a bit more 'zingy'  or not! Some people also make stuffed cabbage with sausage and rice and make it with a gravy, (my Aunt Pauline, in West Virginia, bakes her like that, it is OUT OF THIS WORLD DEELICIOUS!) 
  • Now you KNOW you can add or subtract anything you like on this recipe, add more garlic, or less, or none! It's all up to you! This is just a recipe to go by, next time you make it you may vary the stewed tomatoes and try seasoned or even chili flavor, the varieties of making stuffed cabbages are endless! 
  • I microwave my cabbage now, instead of boiling it in a huge pot! It's so much easier!  
  • First, get a huge pan with a lid to bake your cabbage rolls in! 
  • Core your cabbage so that the core is completely gone as you will need to easily cut away the leaves as they cook and get 'softened' in the microwave oven. Put the cored cabbage head into a big microwave safe bowl with one cup of water. Nuke the cabbage until it becomes tender and the leaves become soft enough for you to be able to peel them off of the head and they bend them easily, so you can fold them. Do not overcook to mush! The time may vary depending on your microwave oven. 
  • As you are cooking the cabbage and separating the leaves, mix your top six ingredients. Add about a cup of the juice to the meat and rice mixture. This helps to steam and cook the rice and make it fluffy! 
  • After your cabbage leaves are all separated, add a 'chunk' of meat mixture to a cabbage leaf, on the core side of the leaf. The amount will depend on the size of the leaf and how easily you can fold it, start with a tablespoon and a half for the large, outside leaves. Place meat mixture in the middle, with the core side towards you, fold the bottom of the leaf upwards, then fold the right side of leaf toward the middle, then fold the left side toward the middle and then take the top of the folded leaf and tuck into the two folds, so it looks like an envelope! You will be able to tell how much meat mixture will fit in the leaves as you go, believe me, you'll not need to measure!  
  • Place the rolled up cabbages in your baking pan, close together, pack 'em in and then pour two cans of stewed tomatoes over top, stuffing them down in between the cabbage rolls. IF you like sauerkraut, place that all around and then pour the can of juice over top of it all and cover. Bake for two hours, basting the juices over the top a couple of times. 
  • Add washed red potatoes if desired and bake one more hour. Keep checking! You may want to watch the liquid, it may over flow as the cabbage and tomatoes cook down, adding more juice to the dish. Just spoon out as you bake. Also, fork test the potatoes, if they are small, they will get done within 45 minutes or so! 
  • Heat up some garlic bread or thick Italian bread and real butter, mmm, mmm, good!
    Please feel free to contact me if you want any of these recipes or simply copy and paste!