Any recipe that I post will be a simple, easy one!

This is a dip I make whenever my family gathers, served with soft pretzel slices.

I should have posted this on the 26th, which was National Pretzel Day.

Only two ingredients for the dip plus the sliced soft pretzels.  My local bakery sells pretzel sticks that they will slice into pieces for dips as shown above.

The two ingredients:

– a jar of Kraft Old English cheese spread

– a tub of onion and chive cream cheese

That’s it!

Mix together and chill before serving.

It will be a hit with everyone.  Yummy! Yummy!

Enjoy!

This recipe was featured on one of our local radio talk stations last Saturday.  It was mentioned as a way of using leftover Easter ham.

I tried it and served with fresh fruit and some awesome muffins.  It is quick, easy, simple to make, and so yummy!  I made it for a light dinner, but It would be good to serve for brunch.  Especially with Mother’s Day in two weeks.

Ingredients:

2 tablespoons butter

1/2 cup finely chopped onion

1/4 cup chopped flat-leaf parsley

2 cups cubed Ham

1 cup shredded Swiss Cheese

6 large eggs

1 1/2 cups half and half

1/2 cup Bisquick mix

1 teaspoon salt

1/4 teaspoon cayenne pepper

Preparation:

1. Melt the butter in a skillet and saute the onion for 3 minutes.

2. Stir in the ham and parsley.

3. Spoon into a buttered 9 or 10 inch pie pan.

4. Sprinkle over the cheese.

5. In a blender, blend the eggs, half and half, Bisquick mix, salt and pepper until well-mixed.

6. Pour into the pan.

7. Bake in 375 degree oven for 40 to 45 minutes or until golden brown.

8. Let cool a few minutes and cut into wedges.

I am sure you could try with your own favorite veggies, like spinach or mushrooms!

Enjoy! 

This is such a simple and yummy recipe!

It has been around for years as a cake, but they come out great as cupcakes.

My mom, who has since gone to heaven, gave this recipe it’s name.

As soon as she put them on the table they disappeared!

Especially good this time of year for Easter or the upcoming summer days.

There are mandarin oranges in the batter, and the topping is cool whip with crushed pineapples.

Hope you enjoy one of my dear mother’s favorite recipes.

Ingredients:

1 yellow cake mix

4 eggs

1 cup vegetable oil

1 (11 ounce ) can of mandarin orange segments

Topping:

1 (8 ounce) container of Cool Whip, thawed

1 (20 ounce) can crushed pineapple with juice

1(3.5 ounce) package instant vanilla pudding mix

Directions:

1.  Preheat oven to 350 degrees F.

2.  In a large bowl, combine cake mix, eggs, oil and mandarin oranges with juice.  Beat until  smooth.  Pour batter into a paper lined cupcake pan.

3.  Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.

4.  To make the topping:  in a large bowl, beat together whipped topping, crushed pineapple with juice and dry pudding mix until blended.  Scoop lots on top of cooled cupcakes.

This recipe, as I mentioned above, can also be made as a cake by pouring into a greased and floured 9 x 13 pan baking at 350 F for 35 to 45 minutes.

Store in the refrigerator.

Enjoy!