Saturday, November 20, 2010


It's been a long time since my last post. As most of you know, I was diagnosed with breast cancer last year about this time and this past year has been a bit challenging. No worries, however, things are looking up. I'm blessed with many friends and family and things have begun to get back to normal. I've actually started a new blog, but I'm not quite ready to reveal that yet. It's a bit more personal and I've added some other interests so check back sometime and maybe we can go on another adventure together!!

Wednesday, December 16, 2009

A New Day

There is a new day dawning. I love this blog but as you can see, it's a deserted wasteland, neglected and unattended. I had great intentions although no direction. I love to write, I love to cook, and I love photography. This was ME. But, here it sits, almost empty.

No more. I have a vision! A vision of what I want it to be. A direction in which to go. A vision of a new beginning. As this blog is named, we are a Party of Six. It takes much preparation to feed a large family, in these tough economic times, especially. It takes time to save money. I know, we're used to hearing, take some help from the store, and at times, that's a great idea. But, it's not an idea that will sustain a large family.'s more expensive. Everyone is busy. Work, children's schedules, hobbies, but if you do a little preparation and a few extra steps, then you have great dinners and have money to spend on other things such as your family.

I want this blog to be about great recipes, grocery stores, preparation tips, and even great food photography. Everything that contributes to providing great, nutritious (I'm still learning and evolving here), meals that don't break the bank and are delicious for your family.

So, as I embark upon this new endeavor, I hope you all will be a part of it. Do not be despaired if my next entry is after the new year. After all, you've waited this long, right? I will be back and ready to get started after the New Year. It will be another great adventure!

Wednesday, May 13, 2009

Birthday Girl

Wow, the time has really gotten away from me. I haven't really spent much time in the kitchen since Spring finally arrived, but today we celebrated my birthday with these simple cupcakes. They were delicious and the kiddies loved singing happy birthday to me. Posts may be sparse while the days get warmer and warmer, as it's just too beautiful to be inside :)

Tuesday, April 7, 2009

Spring Break, Day 2

Okay, no rain, but still windy and cold, so we had another day of baking. Today, Jessi picked another recipe "Gimme S'more (Please)" from her book, Better Homes and Gardens New Junior Cookbook. It was easy and very chocolatey, in other words...a hit.

1/3 c. butter or margarine
18 graham cracker squares
1/3 c. sugar
1-12 oz. jar fudge ice cream topping
2 c. tiny marshmallows
1 1/2 c. cold milk
1-6 serving size pkg instant chocolate pudding mix
1-8 oz. container frozen whipped dessert topping, thawed
1/4 c. miniature semisweet chocolate pieces

1) Put butter in a microwave-safe bowl. Cook on high 30-40
seconds or until melted.
2) Put graham crackers into a plastic bag and seal. Use a rolling pin
to crush graham crackers into fine crumbs. (You should have 1 1/2
3) Pour crumbs into an 8x8x2 pan. Add the sugar and the melted
butter. Stir with a wooden spoon until mixed. Reserve 1/3 c. crumbs. Spread crumbs evenly in the pan and
press gently. Put the pan into the freezer for 10 minutes.
4) Remove lid from fudge topping. Place jar in microwave oven
and cook on high for 30-45 seconds or until warm enough to pour.
Pour fudge topping all over the chilled cracker crust. Sprinkle 1 c.
of the marshmallows on top of the fudge.
5) Pour milk into a large bowl. Add pudding mix. Beat with an
electric mixer on medium speed for 2 minutes. Use a rubber
spatula to gently stir in half of the whipped topping. Pour
pudding on top of the marshmallows. Evenly spread.
6)Srinkle the remaining marshmallows, the reserve crumbs, and
miniature chocolate pieces on top of the pudding. Cover with foil
and put in refrigerator for 1-24 hours before serving.

Jessi did a great job and it was delicious!

Southern Favorite

Fudge Pie is one of my husband's favorite desserts and a must have at every get-together. Tonight, he almost ate the whole pie. I really couldn't blame him, though, it was delicious.

1-9 in. frozen pie crust
1 c. white sugar
1/4 c. all-purpose flour
3 tbs. unsweetened cocoa powder
1/2 c. butter or margarine
2 eggs
1 tsp. vanilla extract
Whipped Topping
Fresh or Frozen Raspberries

1) Prebake crust according to package directions.
2) Lower the oven temperature to 325 degrees F.
3) Beat together sugar, flour, cocoa powder, butter or margarine, eggs and vanilla in a medium-size bowl. Spoon into pie shell.
4) Bake for 25 to 30 minutes or until set. Allow to cool to room temperature.
5) Serve with whipped topping and garnish with 2 raspberries.

This recipe was adapted from, submitted by Debbie Rowe

Chili Cheese Coney Anyone?

There's nothing original or special about this recipe, if it can even be considered a recipe, but...I wanted to share it because I get such complements on the chili and kids absolutely love this dish. It's great for a quick weeknight meal.

1 lb. ground beef
1-14 1/2 oz. tomato sauce
14 1/2 oz. water
2-14 1/2 oz. can Bush Chili Beans
1 pkg. McCormick brand Chili seasoning mix
2 c. shredded cheddar cheese
Ball Park Beef Franks

1) Brown ground beef in large skillet on med-high heat. Drain fat.
2) In large pot, stir in tomato sauce, water, chili beans, seasoning mix, and ground beef. Bring to boil. Cover and simmer for at least 10 minutes, stirring occasionally.
3) Heat 1-2 hotdogs in microwave for 30 seconds.
4) Add chili and cheese to hotdogs to taste.

Monday, April 6, 2009

Blue Ribbon Winner

This Frozen Apple and Peanut Butter Cloud Pie may be my favorite dessert ever. The recipe comes from the cookbook, Apple Pie Perfect, by Ken Haedrich. When I tasted it, I knew it was a prize winner. I entered it into the county fair and, as you can see, it won first place! It's absolutely delicious. As I said, it was rainy, snowy, and 41 degrees today so it was a perfect day to spend in the kitchen. You will love this recipe!

1 large graham cracker crust

Apple Layer:
2 tbs. unsalted butter
3 firm-textured cooking apples (such as golden delicious), peeled, cored, and sliced
1/4 c. granulated sugar
1 tsp. fresh lemon juice
2 tbs. confectioners' sugar

Peanut Butter Cloud Layer:
1 c. heavy whipping cream
1- 8 oz. package cream cheese, softened
1 c. smooth peanut butter
3/4 c. granulated sugar
1/2 c. firmly packed light brown sugar
2 tsp. pure vanilla extract
2 large egg whites
1/2 c. finely chopped salted dry-roasted peanuts

1) Set crust aside.
2) To prepare the apple layer, melt the butter in a large saute pan. Stir in the apples and granulated sugar and cook over medium heat, stirring often, until almost tender, about 5 minutes. Stir in the lemon juice and confectioners' sugar and cook, stirring, for 1 minute longer. Remove from the heat, scrape the apples onto a plate, and let cool thoroughly.
3) When the apples have cooled, spoon them into the crust. Use a slotted spoon and reserve the remaining juice. Put the pie shell into freezer. After 20 minutes, pour remaining juice into shell.
4) To make the peanut butter cloud layer, use an electric mixer to whip the heavy cream until it holds semi-firm peaks. Cover and refrigerate.
5)Using the mixer, beat the cream cheese and peanut butter together until smooth. Gradually beat in the sugars, then the vanilla. Mixture will be lumpy. Add the whipped cream to the peanut butter mixture, slowly blending them together with the mixer until smooth.
6)Clean and dry the beaters. Using a clean bowl, beat the egg whites until they hold stiff peaks. Fold the whites into the peanut butter mixture with a rubber spatula until evenly blended. Scrape the mixture over the apples and smooth with spoon. Sprinkle the chopped nuts over the pie. Loosely cover with aluminum foil and place in freezer for at least 5 hours, until firm. Remove from freezer about 15 minutes prior to slicing.

For an extra flavor, swirl chocolate sauce over top of pie to serve.

This cookbook has over 100 additionally delicious recipes!