A Great Easter Recipe!

I found this recipe in an old Telephone Pioneer cookbook, probably 20 or more years ago.  It's absolutely delicious, and so easy to make it's CRAZY!  I will always remember this recipe because I know it's 7 ingredients and they are all very basic.

Fluffy Pink Salad

• One 8 or 12 ounce carton Cool Whip, thawed
• One can sweetened condensed milk
• One can cherry pie filling (or black sweet cherry or strawberry or blueberry)
• One cup sour cream
• One large can crushed pineapple, drained
• One Teaspoon lemon juice
• One cup chopped nuts (pecans, walnuts, etc.)

Mix all ingredients well.  Keep stored in refrigerator.

And that is it! It's so easy, and makes a huge bowl that is great for family gatherings.  Oh, and you can make it a day or two in advance and the flavors are even better!

So tell me, how are you spending Easter weekend???  Blessings Folks, Becky

A Favorite Holiday Recipe - Chocolate Delight Pie

I'm sorry that I don't have pictures for this recipe, but Mama is making it for our Thanksgiving meal, and I won't have it here until Tuesday evening. But it's such a holiday staple with our family, and it is so easy to make and most of all, incredibly delicious, I wanted to share it with you so if you choose, you will have time to make it for your Thanksgiving feast!

Chocolate Delight Pie

Layer One - Crust

• 1 cup flour - doesn't matter if it is self rising or plain/all purpose - both work
• 1 stick (1/4 pound) butter or margarine, melted
• 2/3 to 1 cup pecans or walnuts, finely chopped

Preheat oven to 325 degrees.

Mix flour, butter and pecans together well and press into bottom of 9x11 glass baking dish (Pyrex) until evenly distributed. (Note: I put the dish on a low burner on top of the stove and melt my butter in it and then add flour and pecans - it's one less dirty dish!)

Bake at 325 degrees until lightly golden and you smell the roasty pecan smell.

Allow to cool completely.

Layer Two - Cream Cheese Layer

• 1 8 ounce package cream cheese, softened
• 1 cup powdered (confectioners) sugar
• 1 cup Cool Whip

Mix all ingredients together well, spread evenly on top of crust, chill in refrigerator.

Layer Three - Chocolate Pudding Layer

• 2 small boxes instant chocolate pudding mix
• 3 cups cold milk

Blend pudding mix and milk well. This recipe calls for 1 cup less milk than the instructions on the box so that the pudding will be very thick and rich. Spread pudding on top of cream cheese layer, cover and keep chilled.

Layer Four - Cool Whip

• Cool Whip

Spread chocolate pudding layer evenly (and thickly) with Cool Whip. If desired, garnish with chocolate curls or shavings, or even finely chopped nuts. Keep refrigerated until just before serving. Please note: You can make this a day or two in advance, but it is better if you don't put the last layer of Cool Whip on until just before serving.

So, that is it! Although there are several steps, this is an incredibly easy recipe, and well worth the effort. Our family just L*O*V*E*S this dessert, and no holiday would be the same without it. I'll try to get a picture of the pie on here later, but I'm not promising someone won't get to it and cut it before I have a chance!

Have a wonderful, thankful, special Thanksgiving, friends! Becky

Tasty Thursday - Dothan Chicken Pie

Hello Everyone! Hope your Thursday is really tasty! Mine, I am afraid, probably won't be as I have to go pick up my parents and take them to a new doctor for a visit. When my dad's last blood tests came back they indicated some kidney problems, so we'll be going to see a kidney specialist today.

BUT! I'm still going to share a tasty recipe with you anyway! This recipe, I call Dothan Chicken Pie because my friend Fay made it for me once when I went to visit her, and on that same trip I found a local cookbook that had several variations of the same pie. Never content to leave well enough alone, I tweaked it a bit (added veggies and a few more seasonings) and now think it's just right! By the way, when I have a recipe I make a lot, I tend to write it in order of the steps involved. This makes it easier for me at the time I'm cooking it. You'll see that in a lot of the recipes I'll be sharing here.

Here's the recipe >>>

Dothan Chicken Pie

~~~Do ahead:

Cook and pull chicken breasts to make 3 cups of meat.

Reserve broth from cooking chicken.

Boil 2-3 eggs to hard boiled stage.

Preheat oven to 350 degrees.

~~~When you are ready to bake it:

Mix 1 can cream of chicken soup and 2 cups chicken broth. I usually use an immersion blender to make sure it's really mixed well.

In large casserole dish (9 x 13 pyrex works great) layer chicken.

Top with mixed soup and broth.

Season to taste with salt and pepper = this time I used Natures Seasons, Italian herbs and red pepper flakes (and any other seasonings you wish to use).

Drain 1 can of mixed veggies and sprinkle over chicken.

Chop or slice eggs and layer over veggies.

Mix 2 sticks melted margarine, 2 cups milk and 2 cups self rising flour until there are no lumps, and pour over other ingredients.

Bake for 1 hour or until bubbly and golden

This is so very easy, and I've taken it to familes who had just lost a loved one, to my aunt and uncle who were moving, and other occasions, as well as just making it for us to eat, and everyone loves it! Since it's just the two of us, I usually put it in two dollar store (throw away) aluminum cake pans and bake both, then freeze one of them for later.

I hope you try this recipe, and really hope you enjoy it. Let me know how you liked it! Blessings friends! Becky

Tasty Thursday - Rich and Delicious Cheese Muffins!

Okay, first let me clarify . . . . . today's recipe is NOT diet conscious! It is rich, full of dairy (3 of 4 ingredients) and ooooohhhhhhhh so good!

I got this recipe a few years ago from Walter Reeves, a former GA extension agent and 'knower of all things garden related'. He's written books, had tv shows, radio shows, and helped get many people out in their yards and gardens. So, thank you Walter! This is one wonderful gem of eating you've shared!

Here goes, the recipe exactly as I got it from Walter >>>


Molly Wilson’s Cheese Muffins

• 2 sticks of very soft (almost melted) butter
• 1 cup of sour cream
• 2 cups of self-rising flour
• 2 cups of sharp cheese, shredded

Add ingredients in order, hand-stirring after each one, in a big bowl.

Spoon into small muffin pan (1.5" muffins), three-fourths full.

Use Teflon-coated pan or spray pan with floured no-stick spray beforehand.

Bake at 400 degrees 15 - 20 minutes or until the tops are brown.

(Walters note: Make four times as many as you have guests coming. They're that good!)

These are extremely easy, and so very rich and delicious! Just be sure to warn your guests that they are addictive; very, very addictive.

Blessings friends! Becky