This is a cake that ages beautifully.  It is good the first day.  By the second day it is even better.  That is just my opinion, of course.  What do you think?

Ingredients

2 cups all-purpose flour
2 cups white sugar, divided
1 teaspoon baking soda
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 (20 ounce) can crushed pineapple with juice
2 large eggs, beaten
3/4 cup butter
1/2 cup evaporated milk
1 teaspoon vanilla extract

Directions

Preheat oven to 350 (F) (175 C).  Lightly grease a 9 x 13 baking pan.

Mix flour, 1 1/2 cups sugar, baking soda, nutmeg, and salt together in a mixing bowl.  Stir in undrained pineapple and eggs until well combined.  Pour into the prepared pan.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes.

Meanwhile, combine butter, evaporated milk, remaining 1/2 cup sugar, and vanilla in a saucepan over medium-high heat.  Bring to a boil and cook for 5 minutes (stirring frequently).

Remove cake from oven and set on a wire rack.

Pour butter mixture over cake.  Let cool for 30 minutes before serving.

Enjoy

15-oz frozen corn, thawed and drained
1 can (15-oz) black beans, rinsed and drained
1 cup shredded sharp cheddar cheese (or Colby or Monterey Jack)
1 red or yellow bell pepper, diced
1/2 cup chopped red onion
2/3 cup Catalina salad dressing
2 cups Frito corn chips

Combine all ingredients except for the Frito corn chips.  Cover and refrigerate 2 to 3 hours before serving.  Sprinkle with corn chips just before serving.

Enjoy...

Ingredients:
2 Extra thick boneless pork chops
2 Tablespoons Dry Onion Soup Mix (Lipton)
8-oz Sour cream
French fried onions (approx. 3- 6-oz)
Salt, pepper, and garlic powder to taste

Instructions:
1.  Preheat oven to 350 F (175 C).  Lightly grease baking dish.
2.  Season the pork chops with salt, pepper, and garlic powder.  Sear the chops in a hot skillet for 1 - 2 minutes per side until browned.
3.  In a small bowl, mix together the sour cream and the onion soup mix.  Using all of this mixture, top the pork chops until evenly and well covered.
4.  Cover the baking dish and baked at 350 (F) for 55 - 60 minutes.
5.  Uncover the pork chops, sprinkle a generous layer of French fried onions over the stop and return to the oven (uncovered) for 10- 15 minutes.
6.  Let the pork chops rest for 5 minutes before serving.

Enjoy

This creamy wild rice soup recipe uses 1 cup of raw wild rice, vegetables, and half-and-half to create a thick, comforting, and nutty soup. Using fingerling potatoes adds a creamy, hearty texture that pairs well with the earthiness of the wild rice. 

Ingredients

• 1 cup uncooked wild rice, rinsed
• 1 pound boneless chicken breast or chicken thighs cut into bite size pieces

• 4-6 cups chicken or vegetable broth
• 1 can cream of mushroom soup
• 1 cup celery, diced
• 1 cup carrots, diced or sliced
• 1 cup onion, diced (about 1 medium)
• 1 lb fingerling potatoes, cleaned and cut into 1/2-inch pieces
• 2 tablespoons butter or olive oil
• 1-2 cups half-and-half
• 1/2 tsp dried thyme
• 1/2 tsp dried tarragon 
• Salt & pepper to taste

Instructions

1. Sauté Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery. Sauté for about 5–7 minutes until the vegetables are softened. If using garlic and thyme, add them now and cook for 1 minute until fragrant.  Remove from pan with slotted spoon
2. Brown chicken pieces
3. Stir in the one can of cream of mushroom soup
4. Add Potatoes: Add the fingerling potatoes to the pot. 
5. Add Rice and Broth and the sauteed aromatics back to pan: Stir in the 1 cup of rinsed wild rice and 4 to 6 cups of broth. Bring to a boil, then reduce heat to low, cover, and simmer for one hour.
6. Add Cream: Stir in the half-and-half. Heat through for 5 minutes, but do not boil the soup once the cream is added to prevent curdling.
7. Serve: Season with salt and pepper to taste

​Makes 6 to 8 servings.  Enjoy.

A sweet tradition, shared with love and kept alive in the warm glow of December.

Some recipes carry more than ingredients—they carry memories. A dear friend in California always made these rich, irresistible bars during the holidays, filling the season with the scent of toasted coconut and melted chocolate. For years I've enjoyed them without ever making them myself… until now. And just like that, a bit of holiday magic has found its way into my kitchen.

These bars are wonderfully simple, delightfully nostalgic, and perfect with a cup of coffee on a winter morning.

Ingredients

• 1 ½ cups graham cracker crumbs
• ½ cup melted butter
• 1 (14-ounce) can sweetened condensed milk
• 1 ½ cups semisweet chocolate chips
• 1 cup chopped walnuts
• 1 cup shredded coconut
• ½ cup white chocolate chips

Directions
​1. Warm the kitchen.
Preheat your oven to 325°F (165°C). Let the warmth from the oven be the first hint that something delicious is on the way.

2. Build the golden base.
Mix the graham cracker crumbs and melted butter until everything is evenly moistened. Press this mixture firmly into the bottom of a 9x13-inch baking dish—it should feel like a sandy, buttery foundation for magic to come.

3. Layer the good stuff.
Pour half of the sweetened condensed milk over the crust.
Then sprinkle on the semisweet chocolate chips, walnuts, coconut, and white chocolate chips. Gently press the toppings into place.

4. Add the final drizzle.
Pour the remaining condensed milk over the top in a slow, silky ribbon.

5. Bake until magical.
Bake for 25–30 minutes, or until the bars are fragrant and the coconut turns golden brown. The smell will announce the holidays all on its own.

6. Cool and savor.
Let the bars cool completely before cutting. This part is important… though admittedly difficult. Once cooled, slice into squares and share—or keep them all for yourself. 

Enjoy!
These Holiday Magic Bars pair beautifully with a mug of coffee, a quiet December morning, or memories of friends near and far. May each bite bring warmth, sweetness, and a little sparkle to your season.

🍂 Cranberry Apple Raisin Bread...a wholesome, aromatic quick bread for autumn mornings.
​
This delicious whole-wheat quick bread is packed with tangy cranberries, sweet raisins, and fresh grated apple for a moist, flavorful loaf that fills your kitchen with the scent of fall. The whole-wheat flour adds a nutty richness and hearty texture, while a touch of yogurt keeps the crumb tender and soft. Perfect warm from the oven with a little butter or cream cheese.

Ingredients for the bread:

• 1½ cups whole-wheat flour
• ½ cup all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg (optional)
• ½ cup butter, softened
• ¾ cup packed brown sugar
• 2 large eggs
• 1 cup plain yogurt or buttermilk
• 1 large apple, peeled and shredded (about 1 cup)
• ½ cup dried cranberries
• ½ cup raisins  (golden raisins)
• ½ cup chopped walnuts or pecans (optional)

For the topping (optional):

• 2 tbsp brown sugar
• 2 tbsp chopped walnuts
• ¼ tsp ground cinnamon

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. Whisk dry ingredients: In a medium bowl, combine whole-wheat flour, all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. Cream butter and sugar: In a large bowl, beat the softened butter and brown sugar together until light and fluffy.
4. Add wet ingredients: Beat in the eggs one at a time. Mix in the yogurt (or buttermilk) until just combined.
5. Add fruit: Stir in the shredded apple, cranberries, and raisins.
6. Combine: Add the dry ingredients to the wet mixture and stir until just blended — do not overmix. Fold in nuts if using.
7. Prepare topping (optional): In a small bowl, mix brown sugar, walnuts, and cinnamon; sprinkle evenly over the top of the batter.
8. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool: Let the bread rest in the pan for 10–15 minutes before transferring to a wire rack to cool completely.

Serve warm or at room temperature, with a dollop of butter or cream cheese for an extra touch of comfort. This bread keeps well for several days wrapped tightly or stored in an airtight container — and tastes even better the next morning with coffee.

A good friend gave this recipe to me.  He tried it and said it was very good.  So, I tried it too...and it is as he said...very good.

No-Knead Stone Ground Wheat Bread
This no-knead stone ground wheat bread is the easiest homemade bread you'll ever make! With no kneading required and just a short rise time, you’ll have a hearty, wholesome loaf fresh from the oven in no time. Perfect for toast, sandwiches, or simply enjoying with a pat of butter!
Prep Time: 5 minutesCook Time: 40 minutesRising Time: 25 minutesTotal Time: 1 hour 10 minutes

Ingredients

• 3 cups stone ground stone ground  wheat flour 
• 1 cup all-purpose flour 
• 1 packet instant yeast (2 ¼ teaspoons)
• 1 teaspoon salt
• 2 teaspoons maple honey
• 2 cups warm water  (not hot)
• 1 tablespoon extra virgin olive oil
• 1 large egg

Instructions

1. Prepare the Pan – Lightly grease a 9x5-inch loaf pan with non-stick spray and line the bottom with parchment paper. Set aside.
2. Mix Dry Ingredients – In a large mixing bowl, combine the stone ground wheat flour, all-purpose flour, instant yeast, and salt. Stir well.  (scoop and level the flour...do not pack)
3. Combine Wet Ingredients – In a separate bowl, mix the honey into the warm water. Pour this mixture over the dry ingredients, then add the egg and olive oil. Stir until a soft dough forms.
4. Let it Rise – Transfer the dough to the prepared loaf pan, smoothing the top with the back of a spoon. Cover and let it rise in a warm place for 20-30 minutes, or until it reaches just below the top of the pan.
5. Bake – Preheat the oven to 400 (F). Bake for 40 minutes, or until the bread is golden brown and sounds hollow when tapped.
6. Cool & Serve – Let the bread cool in the pan for a few minutes before transferring it to a cooling rack. Once cooled, slice and enjoy!

This hearty, no-fuss bread is perfect for any meal—whether paired with a warm bowl of soup or topped with your favorite spread. Happy baking! 🍞✨

Baked Rigatoni with Beef, Mushrooms & Olives

This cozy, hearty casserole is perfect for cold days and makes a delicious, comforting meal. It's filled with tender pasta, savory ground beef, zesty olives, and melty cheese. Trust me, it’s a crowd-pleaser!
​
Ingredients:

• 2 cups uncooked rigatoni
• 1 lb lean ground beef
• 3 to 3.5 cups  of your favorite pasta sauce/Italian gravy (Ragu, Prego, Muir Glen, etc.)*  **
• 1 (3.8 oz.) can sliced ripe olives, drained
• 1/2 lb fresh mushrooms, sliced
• 1/2 cup chopped onion
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Cooking spray (for greasing the baking dish)

Instructions:

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Spray a 4-quart baking dish with cooking spray to make sure everything comes out nice and easy later.
2. Cook the Rigatoni: Bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions. Drain and return the pasta to the pot.
3. Brown the Beef: While the pasta is cooking, heat a large skillet over medium heat. Brown the ground beef, breaking it apart as it cooks. Add the chopped onions and sliced mushrooms to the skillet, cooking until they soften and the beef is fully browned. Drain any excess fat.
4. Combine Ingredients: Add the cooked beef mixture to the pasta pot. Toss in the drained olives and your pasta sauce (4 to 4.5 cups, depending on your preference). Stir everything together until well combined.
5. Cheese It Up: Sprinkle in 1/4 cup of the Parmesan cheese and 1 cup of the shredded mozzarella. Stir again to melt the cheese into the mixture, making it rich and creamy.
6. Transfer & Top: Pour the pasta mixture into your prepared baking dish. Top with the remaining mozzarella and Parmesan cheeses. Now it’s ready for the oven!
7. Bake It: Cover the dish with foil and bake for 30 minutes, or until the center reaches 165°F. Then, uncover the dish and bake for another 10 minutes to get that golden, bubbly cheese on top.
8. Serve & Enjoy: Let it sit for a few minutes before serving. Then dive in and enjoy your warm, cheesy, comforting baked rigatoni!

Makes 8 delicious servings.
*  I like to add 1 tablespoon of sugar to my pasta sauce...this is optional.
**  I ended up using 4 cups because I like it "saucier".

My favorite apple, MacIntosh, is in season.  And since I had a basket full of apples, I was looking around for a new recipe for anything "apple".  Somehow, I came across this recipe and it truly is a keeper!  It is dense and moist and so full of autumn flavors...apples, cinnamon, brown sugar.  BTW, it is more the density of a coffee cake rather than a cake care.  And the dough/batter is more crumbly than smooth.  Please enjoy.

Ingredients

For the cake -

4 cups chopped and peeled apples
2 cups sugar
1 cup oil
3 eggs (room temperature)
2 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon

For the frosting - 

1 cup brown sugar
1/4 cup whole milk
1 stick butter

Directions

1. Mix cake ingredients by hand, then spread in greased a 9” x 13” pan.
2. Bake at 350 F for 35 to 45 minutes or until tester in center comes out clean.
3. While cake is baking, prepare frosting. Combine frosting ingredients in saucepan.
4. Bring to a boil and allow to boil for 4 minutes.
5. When cake is ready, pour frosting over cake.
​6. Return cake with frosting to oven for 4 minutes