recipes for my sisters & brothers

below are a collection of recipes that are family favourites & often asked for once enjoyed.   

they are divided into three sections of:

  • hors d'oeuvres
  • entrees 
  • desserts.

please note that photos shall be added of each recipe listed below as it becomes recreated along with any recipe improvements.  

thank you for your patience & understanding with our growth & evolution.  

bon appetite!!

hors d'oeuvres

papa & jojo's apple dip

mix well:

1 pkg. cream cheese

1/3 c. brown sugar

spread on the bottom of an edged dish

cover with jar of caramel sauce

cover with heath bits

cut into thin slices 5 or more apples

enjoy using the apple slices to scoop each delicious bite

banana muffins from bethany

3 large ripe bananas

3/4 c. sugar

1 egg

1 tbsp. vanilla

1 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

1 1/2 c. flour

1/3 c. melted butter

mix well

spoon into greased mini-muffin pans 2/3 full

bake 375f for 13-20 min. until golden brown

makes 36 mini-muffins

bon appetite!!

deviled eggs for dar & madeline

hard boil & peel a dozen eggs

cut in half, lengthwise, each egg.  separate the egg yolks into a bowl & plate or tray the egg white halves to fill later.

to the bowl of egg yolks add:

1 c. mayonaise

1/2 tsp. dijon mustard

1/4 tsp. horseradish sauce (optional)

2 dashes of pepper

blend well until smooth.

either spoon a dollop or fill with a small swirling poof with an icing bag.

sprinkle with paprika (if desired)


fettuccine alfredo

melt together in a sauce pan:

1/2 c. butter

1 c. cream (heavy whipping or half & half)

add 1 1/2 c. or 5 oz. fresh grated parmesean cheese

1/2 tsp. salt

dash of pepper

garlic & parsley optional

keep on low heat

boil fettuccine noodles while making sauce.  drain noodles.  combine noodles & sauce in pan or large bowl.

macaroni & cheese

boil 1 pkg. of macaroni noodles

in a sauce pan over medium heat melt:

1/4 c. butter

2 c. shredded cheese (cheddar, colby-jack)

1 1/2 c. half & half

1 pkg. cream cheese

1/2 tsp salt

1/4 tsp. pepper

grease 9x13 baking pan

combine drained noodles & sauce

pour into pan

top with mixture of:

1 c. dry bread crumbs

2 tbsp. melted butter

2 tbsp. parsley

bake at 350f for 30 min.

sloppy joes

brown 1 lb. of ground turkey or beef, drain & discard fat


3 tbsp. butter 

5 cloves of diced garlic (or 5 tsp. minced garlic)

1 diced onion 

2 bell peppers: choose from green, yellow, orange, red

then add: 

3 tsp. brown sugar

1 can (6 oz.) tomato paste

3/4 - 1 c. h2o

1 tbsp. chili powder

t tsp. paprika

1 tsp. oregano

1 tsp. cumin

several dashes of worcestershire sauce

3 tbsp. ketchup

1 tsp. mustard

cooked meat

serve on  hamburger buns with shredded cheese on top of the meat.  

glorious to keep warm on low heat in a crock pot for hours. *if cooking for a crock pot, triple the recipe & add a package of cooked & crumbled bacon for added meat depth of taste.

chicken cordon bleu pasta

{from taste of home magazine}

3 c. uncooked penne pasta

2 c. heavy whipping cream

1 pkg. of cream cheese, softened & cubed

1 1/2 c. shredded swiss (or another rich, white cheese)

1/2 tsp. onion powder

1/2 tsp. garlic salt

1/4 tsp. pepper

3 c. sliced, fully cooked chicken breast

3/4 c. cooked, crumbled bacon

3/4 c. fully cooked, diced ham

3 tbsp. dry bread crumbs

1.  cook & slice chicken, bacon, & ham.

2.  preheat oven to 350f.  cook pasta according to package directions for al dente.  drain.

3.  meanwhile, in a large saucepan, heat cream & cream cheese over medium heat until smooth, stirring occasionally.  stir in 1 c. of cheese, onion powder, garlic salt, & pepper until blended.

4.  in a large bowl, combine chicken, bacon, ham, & pasta.  add sauce.  toss to coat.

transfer to a greased 9x13 baking dish.  sprinkle with remaining cheese.  top with bread crumbs. 

bake uncovered for 18-22 min. or until heated through.

yummy veggie cassarole

1 box of frozen or one bunch of fresh chopped spinach

8 oz. of fat free sour cream

1 1/2 lbs. of ground turkey

mushrooms (if desired)

16 oz. jar of salsa

2 zucchini (or 4 or 5 small ones)

1 head of brocolli, chopped (or 1 bag frozen)

1 head of cauliflower, chopped (or 1 bag frozen)

1 1/4 c. part skim mozzarella cheese

4 tbsp. parmesan cheese

1/4 tsp. pepper

1/4 tsp. onion salt

1/4 tsp. garlic salt

cook chopped frozen spinach, drain thoroughly.  combine spinach with fat free sour cream, pepper, garlic & onion salt.  spread mixture on bottom of 9x13 casserole dish.

cook ground turkey & season to taste.  layer ground turkey on top of spinach mixture.  pour entire jar of salsa on ground turkey as third layer.

cook chopped broccoli & cauliflower.  then add as fourth layer.

slice & brown zucchini in pan layered with cooking spray & seasoned to taste.

bake at 375f for40 min. 

serves 12 (3 pts. per serving)

*excellent reheated the next day!

shepherd's pie

line a cooking sprayed pie dish  with a rolled out double pie shell, allowing the extra crust to hang greatly over the sides of the pan for the moment.

cover the bottom of the pie crust with small pieces of cooked chicken breast, topped with chicken gravy  & shredded cheese.

cover the next layer with 1" of your favourite stuffing.

the third layer is composed of 5 carrots diced & sauteed in butter and 4 cloves (or 4 tsp.) of minced garlic.

the fourth layer is a generous heaping (at least 2") of mashed potatoes.  then fold over on top of the mashed potatoes the pastry creating a giant dome of yumminess.

bake on a cookie sheet at 375f for 25 min. or until crust is golden brown and pie is heated through.

cover each piece generously in chicken gravy & enjoy!


oma's white cookies

1 c. powdered sugar

1 c. crisco shortening

1 egg

1 tsp. baking soda

1 1/2 tsp. cream of tartar

2+ tsp. vanilla

dash of salt

2 1/2 c. flour

mix to gether well.  roll on a floured surface.  use a little more shortning to reconstitute dough scraps after rolling & cutting out shapes a couple of times.

bake at 325f for 6 min.

cool.  apply icing.  while stored in a container, the cream of tartar makes this cookie yummier over time.  they are best in a couple of days... if they last.

cookie icing

1/2 stick butter

2 1/2 c. powdered sugar

1 1/2 tsp. vanilla

milk to moisten

colour as desired

saunder's butter cream icing (for cakes)

cream together well:

1 stick butter

1/2 c. crisco shortening

gradually add:

1 c. sugar

2/3 c. lukewarm milk

add 1 tsp. vanilla or almond flavouring

beat 15 min. at high speed

peanut butter cookies

mix together well:

1/2 c. butter

1 1/2 c. creamy peanut butter

1/2 c. white sugar

1/2 c. brown sugar

1 egg

1 1/2 c. flour

3/4 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

spoon up a 1 inch ball of dough.  press a fork dipped in sugar (from a small dish or saucer) horizontally.  dip in sugar again & turn 90 degrees & press vertically to create a criss-cross pattern.

bake at 375f for 10-12 min.

mini pie crust

mini pie crust forms the base of many wonderful dishes like quiche, butter tarts, & apple pies.  

using betty crocker's pie crust mix, or one alike, roll out approximately 1/3 of the dough on a floured cutting board.  cut the dough into 2.5-3" squares.  place each square into a mini muffin pan lined with cooking oil spray. 

hint: to create squares from scrap edge pieces, dab the edge of one piece in a small, shallow dish or saucer of h2o to help adhere the edges to the underlying scrap piece with light dabs of pressure.

fill as desired.

butter tarts

cream together:

1 egg

1/2 c. butter

1 c. brown sugar

2 tsp. vanilla


3/4 c. chocolate chips 

1/3 c. health bits

fill a spoonful into unbaked pie shells (sitting inside mini muffin pans)

bake at 350f until crusts are golden brown

mini-apple pies

line greased mini muffin pans with pie crust as described above.


mix in a large bowl:

2/3 c. sugar

2/3 c. brown sugar

1 c. flour

2 tbsp. cinnamon

1 tsp. ginger

1/4 tsp. nutmeg

1/4 tsp. salt

then add to dry mix:

3 or 4 apples (peeled, cored, sliced, & cut into small pieces).  stir until each piece is coated well.

lastly add:

2 tbsp. vanilla

1/2 c. butter (1 stick) melted

scoop into each mini-pie shell a very generous heap of apple pie filling (for apples shrink greatly while baking).

place 2 mini-muffin trays on top of a cookie sheet to catch anything that may bubble over to keep my oven lovely.

bake about 30 min. at 375f, or until crust is golden brown.

makes about 30 mini apple pies.

bon appetite!!

merit's fruit pizza


blend until fluffy:

3/4 c. butter softened

1/2 c. powdered sugar

then blend:

1 1/2 c. flour

press into pizza pan

bake 20-25 min at 300f until lightly golden brown.

cool completely.

vanilla sauce:

melt together:

1 2/3 c. vanilla chips (white chocolate)

1/4 c. heavy whipping cream

then add & blend:

1 pkg. cream cheese (soft)

pour on top of cookie crust & spread evenly.

place a layer of sliced fruit on top: layering stripes of blueberries, kiwi, strawberries, raspberries, pineapples (diced from can & save the juice for glaze below).

top with fruit glaze: (make a double batch)


1/4 c. sugar

1 tbsp. corn starch

then add to sauce pan & stir over med. heat until thickened:

1/2 c. pineapple juice (from the can of diced pineapple)

pour evenly over top of all fruit

chill a while (at least 1 hour, in fridge) before cutting into smaller pieces, approx. 1.5" squares placed into doilies or cupcake paper liners.

keep refrigerated until served.