(Recipe from Steel Magnolias)

Cuppa Cuppa Cuppa

  • 1 cup Sugar
  • 1 cup Flour
  • 1 cup Fruit Cocktail (with the juice)
  • 1 pinch salt

Mix together and pour into a small casserole dish. Cook at 350 until gold and bubbly.

(Serve over ice cream to cut the sweetness)


  • 1 pint fresh blueberries (2 cups frozen blueberries)
  • 1/3 cup water
  • 1 cup white sugar
  • 1 teaspoon grated lemon rind (may substitute 1/4 teaspoon lemon juice)
  • 1 cup flour
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1-1/2 tablespoons cinnamon
  • 1/3 cup butter

Preheat oven to 350 degrees.

Combine blueberries, 3/4 cup white sugar, water, and lemon in a baking dish. Bring to boil and simmer for 2 minutes.

Meanwhile, combine reserved 1/4 cup white sugar with brown sugar, flour baking powder, and cinnamon. Cut in butter until mixture is crumbly.

Sprinkle crumbs over blueberry mixture.

Bake approximately 25 minutes or until top is browned.

[You can substitute any berry-like fruit in this recipe. If the fruit is naturally tart, omit the lemon.]

I developed this recipe as an easy way to cook a good filling meal in less than 30

This is a filling meal that is delicious and easy to make on a cold winter
day when you have had a long day at work and have to cook dinner for the
family. Most of the ingredients are usually found – unused – in most
people’s kitchens.

AND it makes a great use for leftover Thanksgiving turkey if you sub it for the chicken called for in the recipe.


  • 1 lb. pasta (spaghetti, macaroni, shell, your favorite kind – it doesn’t
    matter … but do not use egg noodles) [1/4 pound per person]
  • 4 strips bacon, cooked to crispy and crumbled [1 strip per person]
  • 1 med. onion, diced or chopped to taste [1/4 onion per person]
  • 1 1/2 c. milk, half & half or heavy cream (milk is healthier – cream tastes
    better – can add 2 tbs butter to milk) [little over 1/3 cup per person]
  • 2 chicken breasts, cut in bite-sized strips [1/2 chicken breast per person]
  • 2 tbsp. butter (optional) [1/2 tbsp. per person]
  • 1/2 c. grated Parmesan cheese [1/8 cup per person]
  • Salt and pepper, to taste
  • 4 egg yolks [1 egg yolk per person]

Cook pasta in boiling water for about 10 minutes.

Meanwhile, in large saucepan fry the bacon over medium high heat until crispy. Drain off some drippings, so as not to deep fry the chicken but leave enough for the flavor and to grease the pan, add onions – cook until they start to turn clear. Add chicken, stir and cook over medium high heat until the chicken just turns white (the onions should start to brown around the edges). Do not overcook the chicken – it will cook again later. (this whole frying process usually takes about 10 minutes)

Drain pasta. Replace pasta back into pot used to boil it. Once chicken/onion mix is ready, pour it over the pasta. In a mixing bowl, blend well the milk (or cream) and egg yolks, pepper and salt. Add the milk-egg mixture and crumbled bacon (and butter) to the pasta; stir over a medium heat until the milk-egg sauce starts to simmer and chicken-pasta is evenly coated with sauce. (chicken will finish cooking here and still be tender) Do not worry if some of the pasta starts to brown.

Add the cheese and mix well, stirring until the cheese soaks up all the sauce and/or starts to melt.

Turn off heat, stir well. And scoop into serving dish.

Serves 4.

Leftovers microwave well. Goes well with steamed broccoli and garlic bread.

OK — after a visit to my family, I came back from Indiana last year with this HUGE jar of homemade Amish Apple Butter. It was about a half gallon of the stuff.
It looked so good on the store shelf, so we brought it home with fond memories of childhood Apple Butter sandwiches. After just one of those soggy-bread sandwiches, the Apple Butter got pushed back far into the fridge, unused … taunting me to find a better use for it.

Here’s what I came up with.

BONUS: it uses only a few ingredients and is SOOO good, it was demanded I make it again:

Peppery Apple Butter Pork Chops (simple version)

  • 4 boneless Pork Chops (about 1-inch thick)
  • 2 cups Apple Butter
  • 1 small diced onion
  • 1/2 teaspoon pepper
  • 1/4 tsp salt (or to taste)

(Can be halved)

Baked: (VERY tender)
Arrange boneless pork chops in a small baking dish (a VERY light use of
no-stick spray on the edges will help with cleanup).
Mix diced onions, apple butter, pepper and salt together in a small bowl and
spread over the top.
Cook in 375-400 degree oven until meat is done. (Extra baked sauce makes a
delicious au jus glace sauce)
(about 45 min-1 hour depending on your oven meat temp should be 160 degrees
for Medium, 170 for well done)

Stovetop or Outdoor Grill: (Fastest)
Place pork chops in a frying pan over medium-high heat.
As meat starts to cook, mix other ingredients as above and pour over the top
like a barbecue sauce.
Fry pork chops, turning occasionally until done.
(total prep 10-15 minutes)

Delicious Asian-themed variation (with more ingredients, but worth it):
4 pork chops one inch thick
1 1/2 cups apple butter
1/4 cup lemon juice (or 1 tablespoon rice vinegar)
1/4 cup soy sauce
2 tablespoons honey (or brown sugar — may be omitted to cut carbs, if
omitted half the lemon juice)
1 small chopped onion (and/or 2-3 cloves minced garlic)
1/4 teaspoon pepper

From an e-mail I got 6 years ago… I still remember the taste of this yummy pie. 

Get ready! This is the pie I’m making for dessert tomorrow… the one I saw the recipe for and have been dying for an excuse for make. Yum yum yum! And whatever you do don’t look at the Nutritional Facts at the bottom!!



  • 1 8-ounce package brownie mix
  • 1 cup sugar
  • 3/4 cup butter
  • 6 ounces unsweetened chocolate, melted and cooled
  • 1 teaspoon vanilla
  • 3/4 cup refrigerated or frozen egg product, thawed, or 3/4 cup pasteurized eggs
  • 1 1.45-ounce bar dark chocolate, coarsely chopped
  • 1 recipe Chocolate Whipped Cream (optional)


  1. Preheat oven to 350 degrees F. For crust, prepare brownie mix according to package directons. Spread in the bottom of a greased 9-inch pie plate. Bake 20 to 25 minutes or until wooden toothpick, inserted near center, comes out clean. Cool on wire rack.
  2. For filling, in a medium mixing bowl beat sugar and butter with an electric mixer on medium speed about 4 minutes or until fluffy. Stir in melted and cooled chocolate and the vanilla. Gradually add egg product, beating at low speed until combined. Then beat on medium to high speed, scraping sides of bowl about 1 minute or until light and fluffy.
  3. Transfer filling to prepared pie plate. Cover; chill for 4 to 24 hours. Before serving, sprinkle with chopped chocolate. Serve with Chocolate Whipped Cream. Makes 10 servings.

Chocolate Whipped Cream: In a chilled small bowl, combine 1/2 cup whipping cream, 1 tablespoon sugar, and 1-1/2 teaspoons unsweetened cocoa powder. Beat with chilled beaters on medium speed until soft peaks form. Makes 1 cup whipped cream.

Nutritional facts per serving

calories: 428 , total fat: 29 g , saturated fat: 16 g , cholesterol: 61 mg , sodium: 285 mg , carbohydrate: 45 g , fiber: 3 g , protein: 5 g , vitamin A: 13 % , vitamin C: 0 % , calcium: 8 % , iron: 13 %

120px-Vista-kateThis recipe works best with Granny Smith (green) or Gala apples. Do not use delicious apples unless you want mushy apple crisp.


  • 4 cups apples, peeled and sliced (about 5-7 medium apples) 
  • 1 Tablespoon lemon juice (you may substitute a mixture of 1 teaspoon vinegar and 2 teaspoons water)
  • 1/3 cups flour
  • 1/2 cup brown sugar
  • 1 cup oatmeal (do not use instant oatmeal)
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 cup softened or melted butter (one stick)
  • Put apples in shallow 8-inch or 9-inch pan. Sprinkle with lemon juice. Combine all dry ingredients with butter and mix until crumbly. Sprinkle all this over apples and bake at 375 degrees for 30 minutes.