Summer Veggie Salad

Its beginning to feel like summer around here. So my thoughts turn to lighter cooking. This one looks great. I actually like all the veggies in it…I know, thats kinda shocking! It would be a great side dish to some bbq chicken!


Summer Veggie Salad



  • 1 cup thinly sliced carrots
  • 1 cup fresh green beans, cut into 2-inch pieces
  • 1 cup fresh sugar snap peas
  • 1 cup thinly sliced zucchini
  • 1 cup thinly sliced yellow summer squash
  • 1/2 cup thinly sliced green onions
  • 1/2 cup chopped sweet red pepper
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 6 tablespoons olive oil
  • 4-1/2 teaspoons lemon juice
  • 1 tablespoon red wine vinegar
  • 1 tablespoon minced fresh parsley
  • 1-1/2 teaspoons sugar
  • 1 garlic clove, minced
  • 1/8 teaspoon salt
  • Dash pepper
  • 1/4 cup shredded Parmesan cheese, optional


  • In a large saucepan, bring 4 in. of water to a boil. Add carrots, beans and peas; cook for 4 minutes. Drain and rinse in cold water. Place in a bowl; add zucchini, summer squash, onions, red pepper and olives.
  • In a jar with a tight-fitting lid, combine oil, lemon juice, vinegar, parsley, sugar, garlic, salt and pepper; shake well. Pour over vegetable mixture and toss to coat. Refrigerate for up to 1 hour. Just before serving, sprinkle with Parmesan cheese if desired. Yield: 12 servings.


Turtle Brownies

Turtle Brownies

  • Ingredients

    • 3 ounces unsweetened chocolate, coarsely chopped
    • 12 tablespoons (1 1/2 sticks) unsalted butter, cut into pieces
    • 3 large eggs
    • 1/2 cup light brown sugar
    • 1 cup granulated white sugar
    • 1 1/2 teaspoons pure vanilla extract
    • 1/2 cup plus 2 tablespoons all-purpose flour
    • 1/4 teaspoon salt
    • 40 Kraft caramels, unwrapped
    • 1/2 cup  heavy whipping cream
    • 2 cups pecan halves, toasted
    • 1 cup plus 2 tablespoons granulated white sugar
    • 1/2 cup light corn syrup
    • 5 tablespoons water
    • 1/8 teaspoon salt
    • 1/2 cup heavy whipping cream
    • 1 1/2 teaspoons pure vanilla extract
    • 2 cups pecan halves, toasted
    • 2 ounces semisweet chocolate, coarsely chopped
    • 1/4 cup heavy whipping cream

Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick spray, a 9 x 13 inch (23 x  33 cm) rectangular baking pan. 

Brownies: Melt the chopped chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and set aside while you make the brownie batter.

Meanwhile, in the bowl of your electric mixer (or with a hand mixer), beat the eggs and sugars until smooth. Beat in the vanilla extract and then the melted chocolate mixture. Scrape down the sides of the bowl and, on low speed, beat in the flour and salt.

Pour into the prepared pan and bake for about 20 minutes, or just until the brownies are barely firm to the touch. Remove from oven and place on a wire rack. 

Caramel: Place the unwrapped caramels and cream in a saucepan and melt, over low heat (stirring frequently), until smooth. Remove from heat and stir in the toasted pecans, making sure all the pecans are coated with caramel. Spread the caramel topping evenly over the still warm brownies and let cool to room temperature. Then cover and refrigerate brownies for about an hour or until the brownies are firm.

If making Homemade Caramel Topping: In a three quart heavy saucepan, combine the sugar, corn syrup, water, and salt. Over medium heat, stirring constantly, bring the mixture to a boil. Once it boils, stop stirring, and cook the mixture until it turns a golden caramel color, about 10 – 12 minutes. (Swirl the pan as needed so the caramel cooks evenly.) Remove from heat and carefully add the cream and vanilla (the mixture will sputter and steam so be careful). Stir in the pecans and immediately pour over the still warm brownie layer, spreading evenly. Let cool to room temperature, then cover and refrigerate brownies for about an hour or until the brownies are firm.

Ganache: Place the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan over medium heat (alternatively, heat the cream in the microwave). Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. 

Remove the brownies from the refrigerator and, using a fork, drizzle the Ganache over the brownies in a zigzag pattern. Cover and refrigerate until the chocolate is set. Using a sharp knife, cut the brownies into 48 bars.

Store, covered, in the refrigerator for 7 to 10 days, or in the freezer for longer storage.

Makes about 48 brownies.

Grandma’s Potato Biscuits

I have been looking for the perfect biscuit recipe for a while. These are really good…very light and fluffy!

Grandma’s Potato Biscuits

4-4 1/2 cuos flour

1 tbs yeast

1 tbs sugar

1 1/2 tsp salt

1 cup milk

4 tbs butter

1 cup mashed potatoes (instant will work)

2 eggs

1. In a mixing bowl, combine 2 cups flour, yeast, sugar and salt. mix well.

2. Heat milk until very warm. Add to flour. Add potatoes and eggs and mix well.. Stir in enough flour to make a soft, slightly sticky dough. Knead for 8 minutes or use a mixer with a dough hook.

3. Place dough in a greased bowl, turning once to coat. Cover and refrigerate for at least 2 hours.

4. Turn dough onto a lightly floured surface and roll or pat to 1/4 inch thickness. Cut dough with a biscuit cutter (I use a glass!) and place on greased cookie sheet.. Cover and let sit until double. (about 45 minutes)

5. Bake in a preheated 400 degree oven for 12-15 minutes or until golden.

Enjoy. These are super good with jam!

The Shepherds Life


I made this sweet treat for my family last. I hadn’t had one since I was a kid, I thought often of making it, but just never got around to it. This is so simple, no extra effort, and it will be a huge hit with your family, and will keep them begging for it over and over again.

Snickers Cake


1 (18 ounce) package German chocolate cake mix
3 eggs (or as called for by your cake mix)
1⁄3; cup oil (or as called for by your cake mix)
1 1⁄3; cups water (or as called for by your cake mix)
1 (12 ounce) jar caramel ice cream topping
1 cup chocolate chips
¾ cup chopped nuts (peanuts or pecans)


Preheat oven to 350°F. Mix and bake cake as directed on box in a 9×13 pan. After baking, while still hot, pour caramel ice cream…

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Chocolate chocolate chip cookies

Chocolate Chocolate Chip Cookies
recipe image
1 cup butter, softened
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)
1. Preheat oven to 350 degrees F (175 degrees C).
2. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Honey Cornbread

Honey Cornbread
1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup white sugar
1 tablespoon baking powder
1 cup heavy cream
1/4 cup vegetable oil
1/4 cup honey
2 eggs, lightly beaten
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9×9 inch baking pan.
2. In a large bowl, stir together flour, cornmeal, sugar and baking powder. Make a well in the center of the dry ingredients. Add the cream, oil, honey and eggs; stir to combine. Pour batter into prepared baking pan.
3. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of pan comes out clean.

Mint Chocolate Torte

 Mint Chocolate Torte


  • 1/2 cup shortening
  • 1-1/3 cups sugar, divided
  • 2-1/4 cups cake flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1-1/2 teaspoons vanilla extract
  • 2 ounces semisweet chocolate, finely chopped
  • 3 egg whites
  • 6 ounces semisweet chocolate, chopped
  • 1/4 cup butter
  • 1-1/4 cups confectioners’ sugar
  • 3 tablespoons hot water
  • 1 teaspoon vanilla extract
  • Dash salt
  • 2 cups whipped topping
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon peppermint extract
  • 1 to 2 drops green food coloring


  • In a large bowl, cream shortening and 1 cup sugar until light and fluffy. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in vanilla and chocolate.
  • In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter.
  • Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
  • In a small saucepan, melt the chocolate and butter over low heat; stir until smooth. Remove from the heat; transfer to a large bowl. Beat in the confectioners’ sugar, hot water, vanilla and salt until smooth.
  • Cut each cake into two horizontal layers. Place bottom layer on a serving plate; top with 1/3 cup of filling. Repeat layers three times. In a large bowl, gently combine the whipped topping, extracts and food coloring. Frost the sides of the cake. Store in the refrigerator. Yield: 12-16 servings.

Berry Cobbler with Coconut Walnut Topping

Berry Cobbler with Coconut Walnut Topping



  • 4 cups mixed berries (i.e. blackberries, raspberries, blueberries, boysenberries, strawberries), fresh or frozen
  • 1/4 cup plus 1 Tbsp sugar
  • 2 Tbsp instant tapioca
  • 1 Tbsp fresh lemon juice


  • 1/2 cup flour
  • 1/2 cup shredded coconut
  • 1/4 cup sugar
  • 1/4 cup chopped walnuts
  • 1/4 teaspoon baking powder
  • Pinch of salt
  • 4 Tbsp (1/4 cup) cold, unsalted butter, cut into cubes


1 Preheat oven to 375°F. Butter a 9×9 inch baking dish.

2 In a large bowl, mix together the filling ingredients – berries, sugar, tapioca, and lemon juice. Pour into the baking dish.

3 In a medium sized bowl, stir together the flour, coconut, sugar, walnuts, baking powder and salt from the topping ingredients. Use your fingers to mix in the cubes of butter. Rub the butter into the other ingredients until the mixture looks like coarse crumbs.

4 Sprinkle the topping over the filling. Bake for 35-40 minutes, until the topping is golden brown and crispy, and the filling is bubbling.

5 Let cool for at least an hour. Serve with vanilla ice cream or whipped cream.

Makes 6 servings.