Annie's Fruit Salsa and Cinnamon Chips

My dad liked it, and it's the only reason I give it two stars instead of one. It turned out to be pretty expensive and created a huge mess.

  •     2 kiwis, peeled and diced
  •     2 Golden Delicious apples - peeled, cored and diced
  •     8 ounces raspberries
  •     1 pound strawberries
  •     2 tablespoons white sugar
  •     1 tablespoon brown sugar
  •     3 tablespoons fruit preserves, any flavor
  •     10 (10 inch) flour tortillas
  •     butter flavored cooking spray
  •     2 tablespoons cinnamon sugar


  1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
  4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Amish White Bread

I got this recipe from a friend. It is very easy, and doesn't take long to make.

  •     2 cups warm water (110 degrees F/45 degrees C)
  •     2/3 cup white sugar
  •     1 1/2 tablespoons active dry yeast
  •     1 1/2 teaspoons salt
  •     1/4 cup vegetable oil
  •     6 cups bread flour
  1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
  2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
  3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
  4. Bake at 350 degrees F (175 degrees C) for 30 minutes.


You can make this avocado salad smooth or chunky depending on your tastes.

  •     3 avocados - peeled, pitted, and mashed
  •     1 lime, juiced
  •     1 teaspoon salt
  •     1/2 cup diced onion
  •     3 tablespoons chopped fresh cilantro
  •     2 roma (plum) tomatoes, diced
  •     1 teaspoon minced garlic
  •     1 pinch ground cayenne pepper (optional)


  1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

Grandmother's Buttermilk Cornbread

This is my grandmother's cornbread recipe and it's the best - sweet and moist!

  •     1/2 cup butter
  •     2/3 cup white sugar
  •     2 eggs
  •     1 cup buttermilk
  •     1/2 teaspoon baking soda
  •     1 cup cornmeal
  •     1 cup all-purpose flour
  •     1/2 teaspoon salt


  1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
  2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
  3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Taco Seasoning I

This is excellent. It definitely tastes like the packet I usually used (will use this from now on).


    1 tablespoon chili powder

    1/4 teaspoon garlic powder

    1/4 teaspoon onion powder

    1/4 teaspoon crushed red pepper flakes

    1/4 teaspoon dried oregano

    1/2 teaspoon paprika

    1 1/2 teaspoons ground cumin

    1 teaspoon sea salt

    1 teaspoon black pepper


    In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

Apple Pie by Grandma Ople

This was my grandmother's apple pie recipe. I have never seen another one quite like it. It will always be my favorite and has won me several first place prizes in local competitions. I hope it becomes one of your favorites as well


Original recipe makes 1 - 9 inch pie Change Servings

  •     1 recipe pastry for a 9 inch double crust pie
  •     1/2 cup unsalted butter
  •     3 tablespoons all-purpose flour
  •     1/4 cup water
  •     1/2 cup white sugar
  •     1/2 cup packed brown sugar
  •     8 Granny Smith apples - peeled, cored and sliced


  1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
  2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
  3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Mom's Zucchini Bread

 This is the best base for a zucchini bread I've ever had.

Original recipe makes 2 loaves


  •     3 cups all-purpose flour
  •     1 teaspoon salt
  •     1 teaspoon baking soda
  •     1 teaspoon baking powder
  •     3 teaspoons ground cinnamon
  •     3 eggs
  •     1 cup vegetable oil
  •     2 1/4 cups white sugar
  •     3 teaspoons vanilla extract
  •     2 cups grated zucchini
  •     1 cup chopped walnuts


  1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Too Much Chocolate Cake

This cake won me First Prize at the county fair last year. It is very chocolaty.
Original recipe makes 1 12 cup Bundt cake


  •     1 (18.25 ounce) package devil's food cake mix
  •     1 (5.9 ounce) package instant chocolate pudding mix
  •     1 cup sour cream
  •     1 cup vegetable oil
  •     4 eggs
  •     1/2 cup warm water
  •     2 cups semisweet chocolate chips

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
  3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Fluffy Pancakes

Tall and fluffy. These pancakes are just right. Topped with strawberries and whipped cream, they are impossible to resist.
Original recipe makes 8 pancakes Change Servings


  •     3/4 cup milk
  •     2 tablespoons white vinegar
  •     1 cup all-purpose flour
  •     2 tablespoons white sugar
  •     1 teaspoon baking powder
  •     1/2 teaspoon baking soda
  •     1/2 teaspoon salt
  •     1 egg
  •     2 tablespoons butter, melted
  •     cooking spray


  1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
  2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
  3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Downeast Maine Pumpkin Bread

I made were to add a teaspoon of vanilla, and to use two 9X5 loaf pans. Baked them at 65 minutes and used the toothpick test. The first loaf was gone in less than a day


Original recipe makes 3 - 7x3 inch loaf pans Change Servings

    1 (15 ounce) can pumpkin puree

    4 eggs

    1 cup vegetable oil

    2/3 cup water

    3 cups white sugar

    3 1/2 cups all-purpose flour

    2 teaspoons baking soda

    1 1/2 teaspoons salt

    1 teaspoon ground cinnamon

    1 teaspoon ground nutmeg

    1/2 teaspoon ground cloves

    1/4 teaspoon ground ginger


    Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
    In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
    Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Clone of a Cinnabon

 You have got to try these. The first time I made them, I thought of how much money I could save by making my own!

Original recipe makes 12 rolls Change Servings


  •     1 cup warm milk (110 degrees F/45 degrees C)
  •     2 eggs, room temperature
  •     1/3 cup margarine, melted
  •     4 1/2 cups bread flour
  •     1 teaspoon salt
  •     1/2 cup white sugar
  •     2 1/2 teaspoons bread machine yeast
  •     1 cup brown sugar, packed
  •     2 1/2 tablespoons ground cinnamon
  •     1/3 cup butter, softened    
  •     1 (3 ounce) package cream cheese, softened
  •     1/4 cup butter, softened
  •     1 1/2 cups confectioners' sugar
  •     1/2 teaspoon vanilla extract
  •     1/8 teaspoon salt
  1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
  2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
  3. Roll dough into a 16x21-inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Chicken Pot Pie

A delicious chicken pie made from scratch with carrots, peas and celery


Original recipe makes 1 - 9 inch pie Change Servings

  •     1 pound skinless, boneless chicken breast halves - cubed
  •     1 cup sliced carrots
  •     1 cup frozen green peas
  •     1/2 cup sliced celery
  •     1/3 cup butter
  •     1/3 cup chopped onion
  •     1/3 cup all-purpose flour
  •     1/2 teaspoon salt
  •     1/4 teaspoon black pepper
  •     1/4 teaspoon celery seed
  •     1 3/4 cups chicken broth
  •     2/3 cup milk
  •     2 (9 inch) unbaked pie crusts


  1. Preheat oven to 425 degrees F (220 degrees C.)
  2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
  3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Delicious Ham and Potato Soup

This is a delicious recipe for ham and potato soup that a friend gave to me. It is very easy and the great thing about it is that you can add additional ingredients, more ham, potatoes, etc and it still turns out great.


Original recipe makes 8 servings Change Servings

  •     3 1/2 cups peeled and diced potatoes
  •     1/3 cup diced celery
  •     1/3 cup finely chopped onion
  •     3/4 cup diced cooked ham
  •     3 1/4 cups water
  •     2 tablespoons chicken bouillon granules
  •     1/2 teaspoon salt, or to taste
  •     1 teaspoon ground white or black pepper, or to taste
  •     5 tablespoons butter
  •     5 tablespoons all-purpose flour
  •     2 cups milk


  1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.   
  2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
  3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Best Lasagna Recipe

I made this recipe using some tips and tricks and from my experience having worked in an italian restaurant. This recipe does not have to be as time intensive as is recommended in the instructions.


Original recipe makes 12 servings

  •     1 pound sweet Italian sausage
  •     3/4 pound lean ground beef
  •     1/2 cup minced onion
  •     2 cloves garlic, crushed
  •     1 (28 ounce) can crushed tomatoes
  •     2 (6 ounce) cans tomato paste
  •     2 (6.5 ounce) cans canned tomato sauce
  •     1/2 cup water
  •     2 tablespoons white sugar
  •     1 1/2 teaspoons dried basil leaves
  •     1/2 teaspoon fennel seeds
  •     1 teaspoon Italian seasoning
  •     1 tablespoon salt
  •     1/4 teaspoon ground black pepper
  •     4 tablespoons chopped fresh parsley
  •     12 lasagna noodles
  •     16 ounces ricotta cheese
  •     1 egg
  •     1/2 teaspoon salt
  •     3/4 pound mozzarella cheese, sliced
  •     3/4 cup grated Parmesan cheese


  1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Banana Crumb Muffins

The crumb topping is what makes these banana muffins stand apart from the ordinary


Original recipe makes 10 muffins Change Servings

  •     1 1/2 cups all-purpose flour
  •     1 teaspoon baking soda
  •     1 teaspoon baking powder
  •     1/2 teaspoon salt
  •     3 bananas, mashed
  •     3/4 cup white sugar
  •     1 egg, lightly beaten
  •     1/3 cup butter, melted
  •     1/3 cup packed brown sugar
  •     2 tablespoons all-purpose flour
  •     1/8 teaspoon ground cinnamon
  •     1 tablespoon butter


  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
  2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
  3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
  4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.