Dessert, Uncategorized

Mississippi Mud Brownies


This recipe I’ve made for a while, but at some point I started making it and thinking strictly about my friend Dawn. When My husband and I first married, we lived in his town. It’s about 45 minutes from my hometown. I’m a pretty quiet person in general, but as years go by I’m more outspoken. For the longest time, I felt very uneasy around my husbands family. I suppose I was afraid they wouldn’t like me, or maybe I was afraid that I’d be embarrassed if I did something wrong. When I was growing up I was taught that you don’t speak unless you’re spoken to, you don’t talk while adults are talking, and you definitely don’t ask for anything, no matter what. I guess I have bad self esteem or something, because I always feel like I wasn’t good enough or maybe I just felt like I wasn’t very likable. I’m not sure. Years have taught me different. I just needed them to get to know me and me them to ease that.

I didn’t know anyone but hubby’s family when I lived there. Finally, one of his friends from the military and his then girlfriend lived with us for a short period of time, until they could find their own home. While I’m not longer friends with this person, I ended up meeting her children’s step mom, Dawn. Dawn and I are still friends over ten years later. She’s one of the prettiest, kindest, most loving woman I had met in a long time at this point. She was raising two kids that weren’t hers, like they were hers. She had just found out she was pregnant too. She was having TWIN BOYS. Here she was one girl and four boys, five including her husband.  I remember she was having a rough time and I told her I was making some brownies. She thought they sounded so good, she asked if I’d make some for her. I thought why not? I made it for her and she ended up eating the whole pan. Ever since then I think of her whenever I made the brownies. Then I get to thinking about the twins birth. I was very honored to be able to visit them in the hospital. They were the cutest babies ever.


4 oz unsweet chocolate bar chopped

2 sticks of unsalted butter

1 1/2 cups all purpose flour

1/3 cup Dutch processed cocoa powder

1/2 teaspoon salt

3 cups sugar

5 large eggs


3/ cup marshmallow crème

1/4 cup semi sweet chocolate chips

2 teaspoons vegetable oil

Preheat oven to 325. Line a 13×9 pan with foil. Spray foil with cooking spray. Melt unsweet chocolate with butter. Be careful not to burn. Separately combine flour, cocoa, and salt. Whisk sugar and eggs in a separate bowl. Whisk in melted chocolate mixture. Stir in flour mixture until no flour streaks remain. Scrap batter into the prepared dish. Bake for about 35 minutes or until toothpick comes out clean.  Spoon marshmallow crème over brownies and let set until softened. Microwave chocolate chips and oil in a small bowl. Drizzle the chocolate over top of the marshmallow with a spoon.

Dessert, Uncategorized

Apple Raisin Cheesecake Bars


As you know, not long ago we took a trip to New York. Little guy, Coop, was upset we didn’t get NY Cheesecake. I felt SO, SO, SO bad! I decided that we’d make up for it by having a baby and mama cook off. He loves it when I bring him in there to cook with me. Sometimes he’ll pout and not want to come, but if I coax him in he’ll later say, thanks mom for making me come in here. I had a lot of fun. How sweet is that??

As I’m standing here with my baby cooking, I am trying to think of things that my mother did with me. My mom was a great mom. I know I say this a lot, but man…she’s special. Anyway, I remember when I was probably about three years old. Mom had a few extra cents and so she bought big pieces of green poster board. She sat there in the floor with me and we drew out letters and cut them out. She taught me my alphabet. It’s funny how that memory stuck out to me. I continued searching my memories and it dawned on me it’s all about those little things we think are silly, forgettable things. The hope is Coop will remember our time together forever.

Crust and Top:

No stick cooking spray

3/4 cup all purpose flour

1 1/2 cups rolled oats

1/2 cup firmly packed brown sugar

1/4 cup sugar

3/4 cup shortening


16 oz cream cheese, softened

2 large eggs

1/2 cup sugar

1 teaspoon vanilla

Apple Raisin filling:

1 cup peeled and chopped apples

1/2 cup raisins

1 teaspoon vanilla

2 tablespoons sugar

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon allspice

Heat Oven to 350 degrees. Spray a 13×9 pan with no stick spray.

Combine oats, flour, brown sugar, and sugar in a bowl. Mix well. Cut in shortening with a pastry blender or fork until mixture resembles coarse crumbs. reserve 1 cup of mixture. Press remaining into bottom of prepared pan. Bake 12/15 minutes or until a mixture is set. DO NOT BROWN.

Beat cream cheese, eggs, sugar, and vanilla, in a large bowl with a electric mixer. spread over crust. Combine apples and raisins, vanilla. Mix in sugar, cinnamon, nutmeg, and allspice. spread evenly on mixture. sprinkle with reserved oat topping. Bake 15-20 minutes until top is golden. allow to cool and chill at least 1 hour. cut into bars.

Dessert, Uncategorized

Homemade Ice Cream


I try really hard to only make ice cream every blue moon. It’s a little more expensive to make than to buy….but it tastes soooooo much better. Anyway I made this to go with the Peach Cobbler. You know I feel so stupid. I forgot to add the sugar. Who does that? Luckily if you forget to add it you can throw it in later, just make sure it’s melted and not coarse. It’ll work the same. Having cooked for 20 years or more, I’m shocked I made such a silly mistake. However, I laughed and called myself an amateur. LOL!

8 Egg Yolks

2 Cups Sugar

1/4 teaspoon salt

2 Cups Milk

2 Cups half and half

4 cups heavy cream

2 teaspoons Vanilla

Mix slightly beaten egg yolks with sugar and salt. Scald milk with the cream and half and half. Stir frequently. Add a little milk to the eggs to prevent scrambling. Then add the Egg mixture to the milk mixture. Cook until the mixture forms a coating n the spoon when you pull it up Remove from the heat and add vanilla. Refrigerate overnight or for as little as 2 hours. Follow ice cream maker instructions.

Dessert, Uncategorized

Peach Cobbler


Nothing says summer like peach cobbler for dessert. It’s a true comfort food. it’s delicious. It’s one of my favorite things about summer.  When I was a little girl, our neighbor used to make this recipe for us. It was really something I looked forward to every year. She made her own canned peaches though. She used true Georgia peaches.

1 Cup Self-Rising Flour

1/2 Cup + 1 Tablespoon Sugar

Pinch of Salt

1/2 Cup butter, melted, divided

28 oz canned peaches

Preheat oven to 350 F.  Butter 8×8 pan. Whisk together Flour, 1/2 Cup Sugar, and the salt. Add 1/4 Cup Butter. Mix to crumbled. Sprinkle 1/3 mixture on bottom of the pan. Pour in can peaches. If there’s not enough liquid from the can, pour in some water. Enough to mostly cover the peaches. Top with the rest of the flour mix. Sprinkle with remaining sugar. Drizzle with the remaining 1/4 cup of butter.  Bake 50 minutes.

Dessert, Uncategorized

Yum Yum


When I make this recipe I usually make half and half. I do this because I only like cherry yum yum, but my husband hates cherries. The littlest bit, he doesn’t care. He likes anything that’s yummy. This is a recipe I’ve had for years. It’s one I grew up making. My grandmother made this recipe for as long as I can remember. I can remember at Thanksgiving having this every year. It’s something I love to make for my family and while I am building new memories, I can think about my old memories too.

1 1/2 sticks melted butter

3 Cups graham cracker crumbs

3/4 Cups sugar

2 cans of pie filling of choice

8 oz cream cheese

2 packs of dream whip

1 cup of milk

Mix butter with the graham cracker crumbs. Pour half into a rectangle baking dish. Separately, whip dream whip and milk. Add sugar when thick. Beat in cream cheese. Add half of mix on the crumb mixture. Add the fruit mixture. Then add the other half of the cream cheese mixture and spread evenly. Top with the remainder of the crumb mixture. Chill in the refrigerator. Enjoy!

Dessert, Uncategorized

The Famous Pumpkin Roll


My husband looks forward to this time of year every year.  It’s his favorite time. He enjoys that he is getting pumpkin roll. He’s crazy about it. He begs me every start of fall to make it. It’s a great recipe. It isn’t too sweet. We also make this for Thanksgiving. The whole family loves it!


Powdered sugar (to sprinkle on towel)

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3 large eggs

1 cup granulated sugar

2/3 cup Pure Pumpkin


8 oz cream cheese, at room temperature

1 cup powdered sugar, sifted

6 tablespoons butter or margarine, softened

1 1/4 teaspoon vanilla extract

Powdered sugar, for dusting

Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a bowl. Beat eggs and granulated sugar in large mixer bowl. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.

Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool.

Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.


Dessert, Uncategorized

Easy Peanut Butter Bars


I’m always looking for new things for my group of boys. Everyone of them loves peanut butter and chocolate anything, pretty much. I’m always excited to make new things for them. I have to watch though, because when the boys really, really like something, then they will eat it all within a short time. This is one of those recipes. I came home from the store the day after and half of what was left, was gone. Says something…

1 3/4 Cup Flour

1 1/4 Cup packed brown sugar

3/4 Cup peanut butter

1 stick of butter, softened

3 Tablespoons milk

1 Large egg

1 Tablespoon vanilla

3/4 teaspoon salt

3/4 teaspoon baking soda

1 Cup chocolate chips

Preheat oven to 375. Spray bottom and sides of a pan lined with parchment paper or foil with some cooking spray. Mix all dry ingredients in a mixing bowl. Then add in wet ingredients.  Fold in chocolate chips. evenly spread in the pan. Bake until a toothpick is inserted and comes out clean. About 20-25 minutes. Let cool for 20 minutes before you cut.

Stays good covered at room temp for up to 5 days.