Pots on the Stove

Award...

bassfmly@gmail.com (Alyce) — Mon, 02 Nov 2009 18:20:00 +0000

I have received the Lovely Lady Lovely Blog award from my friend Jeni. I feel special to have this because I am not a regular blogger. Jeni and I have never met in person, but we've been buddies for a while now. I hope that one day we will get to meet! Please check out her blog. She posts great recipes, practical ideas and tips and just gives you a sneek peak into her sweet life with her hubby and 3 gorgeous kids. I've now got to pass this award on to 5 lovely ladies..Shannon is expecting her first baby! Shannon loves to decorate her home beautifully and is always sharing great ideas.Lindsey and Sandy are fantastic women with hearts truely on fire for the Lord. Kim is a great lady with great photos! She lives in Savannah, GA which is a place I just adore..check her blog out! Shanda loves the Lord and her family passionately, you'll get lots of insight from her blog.

Enjoy reading these blogs!

Apple Cranberry Crumb Pie

bassfmly@gmail.com (Alyce) — Thu, 15 Oct 2009 23:13:00 +0000

This is another recipe from recipegirl.com. This pie was oh so good. It will make a great gift or serving for company.

TOPPING:
1 cup flour
½ cup packed golden brown sugar
1/3 cup old-fashioned oats
¾ tsp ground cinnamon
1 stick chilled unsalted butter, cut into small pieces

PIE:
4 large Granny Smith apples, peeled, cored and cut into ¾” pieces (should be approximately 5 cups)
16 oz can whole-berry cranberry sauce
¾ cup granulated sugar
1 tsp cornstarch
One 9 inch deep-dish frozen pie shell
vanilla ice cream

1. To prepare topping: Mix flour, brown sugar, oats and cinnamon in a medium bowl. Add butter; cut in with pastry blender or use your fingertips. Keep cutting until mixture resembles coarse meal. Set aside.

2. To prepare filling: Place baking sheet in oven and preheat to 350° F. Toss apples, cranberry sauce, sugar and cornstarch in large bowl until well blended.

3. Transfer apple-cranberry filling to frozen pie shell, mounding in the center. Sprinkle topping over pie. Set pie on baking sheet in oven. Bake until apples are tender, juices bubble thickly and crust is golden, about 1 hour 10 minutes. Transfer to rack. Cool 15 minutes. Serve warm with vanilla ice cream.

Servings: 8
Recipe Source: Adapted from Bon Appetit

Roasted Spicy Mayo Chicken Breasts and Sauteed Spinach & Onions

bassfmly@gmail.com (Alyce) — Fri, 02 Oct 2009 00:36:00 +0000

Everyone knows how I love Paula Deen and her boys! I have tried many of their recipes and these did not disappoint. I used light mayonnaise to cut back on the fat and it was still very good. I loved the spinach too, so much better than a box of frozen spinach!

Roasted Spicy Mayo Chicken Breasts

1/2 cup mayonnaise (light)
Finely grated zest of 2 lemons
2 tsp paprika
3/4 tsp celery seeds
1 tsp salt, plus additional for seasoning
1 tsp freshly ground black pepper, plus additional for seasoning
Pinch of cayenne pepper
4 boneless skinless chicken breasts

Preheat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil.

In a small bowl, whisk together the mayonnaise, lemon zest, paprika, celery seeds, 1 tsp salt, 1 tsp pepper,and cayenne.

Season the chicken with the additional salt and pepper. Arrange the chicken on the prepared sheet. Slather the mayo mixture over the chicken. Bake for 20-25 minutes, or until the juices run clear when the chicken is pricked with a fork.

Sauteed Spinach and Onions

3 Tbsp unsalted butter
1 small onion, halved and thinly sliced
One 9-oz bag baby spinach
3/4 tsp seasoned salt (or The Lady's House Seasoning)
1/2 tsp freshly squeezed lemon juice, or more to taste

Melt the butter in a skillet over med. heat. Add the onion and cook for 3 to 5 minutes, or until softened. Add the spinach. Toss to wilt, about 1 minute. Sprinkle with seasoned salt and lemon juice and serve.

Recipe taken from : The Deen Bros. Take it Easy

Please visit my friend Sandy's blog,God Speaks Today, for Fitness Friday info.

Maple-Drizzled Apple Muffins

bassfmly@gmail.com (Alyce) — Thu, 01 Oct 2009 00:15:00 +0000

Fall has arrived and that means apple season! We are fortunate enough to have our own apple trees and usually get a good amount of apples from them. We do like to make a trip to the mountains in the fall for apples too. Fuji is our favorite! I came across this wonderful website, www.recipegirl.com . I love it! That is where I found this muffin recipe. I hope you will try it and enjoy it too!

MUFFINS:
1 1/3 cups all-purpose flour
1 cup quick-cooking oats
2/3 cup granulated sugar
1 Tbs baking powder
1½ tsp ground cinnamon
½ cup milk
1/3 cup butter or margarine, melted
¼ cup maple syrup
1 large egg, slightly beaten
2 cups chopped, peeled apples (I use Granny Smith)
12 pecan halves

GLAZE:
1/3 cup powdered sugar
2 Tbs maple syrup

1. Preheat oven to 400°F. Grease 12-cup muffin tin or line with paper liners.

2. In a large bowl, whisk together dry ingredients.

3. In a small bowl, mix milk, butter, syrup and egg; stir into dry ingredients and mix just until moistened. Fold in apples.

4. Fill prepared muffin cups ¾-full (this is easiest to do when you use an ice cream scoop). Top each with a pecan half. Bake 18 to 20 minutes or until muffins test done. Cool in pan for 10 minutes before removing to wire rack to cool completely.

5. For glaze, mix sugar and syrup; drizzle over cooled muffins.

Peach Cobbler

bassfmly@gmail.com (Alyce) — Wed, 23 Sep 2009 13:20:00 +0000

I had wanted to post this before we entered the Fall season, but it just didn't happen. I used fresh peaches,but it will be OK to use frozen or canned. This recipe is also good as a blueberry or an apple cobbler too! Make sure you have some vanilla ice cream on hand!! Enjoy :-)

Filling
1 stick butter (1/2 stick may be enough too!)
1 tsp. lemon juice
3 cups or so of fresh, sliced peaches
1 Cup sugar
1/2 tsp. cinnamon
dash nutmeg

Topping
1 Cup self-rising flour
1 cup sugar
1 tsp. vanilla
1/2 cup milk

Preheat oven to 375 degrees. Melt butter in an 8x8 square baking dish.

For filling: In a mixing bowl, combine peaches and lemon juice. Add sugar, cinnamon and nutmeg, mix well. Add the mixture to the baking dish, but do not stir.

For Topping: Combine all topping ingredients. Pour over peaches and bake about 45 minutes or until brown.

Chocolate Chip Pancakes with Cinnamon Cream

bassfmly@gmail.com (Alyce) — Thu, 10 Sep 2009 02:04:00 +0000

This was taken from a Paula Deen magazine. My children loved it all, the pancakes, the cream and the homemade syrup. It's definitely a weekend meal unless you have lots of time on a weekday morning.

Chocolate Chip Pancakes with Cinnamon Cream

1 1/4 cups all-purpose flour
3 Tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
2 large eggs, separated
3 Tablespoons butter, melted
1/2 cup miniature semisweet chocolate morsels
4 Tablespoons butter, divided
Homemade Maple Syrup
Cinnamon Cream

Preheat griddle to 350 degrees. In a large bowl, combine flour, sugar, baking powder, and salt.
In a small bowl, combine milk, egg yolks, and 3 T melted butter; add to flour mixture, whisking until smooth. In a small bowl, beat egg whites at medium-high speed w/ an electric mixer until stiff. Gently fold into batter. Fold in chocolate morsels. Melt 2 T butter on hot griddle. Ladle about 1/4 cup batter for each pancake onto hot griddle. Cook until top bubbles, turn and cook until done..repeat w/ remaining batter. Serve with Homemade syrup and cinnamon cream.

Homemade Maple Syrup

3 cups sugar
1 1/2 cups water
1 teaspoon vanilla extract
1/4 teaspoon maple flavoring

In a heavy saucepan, combine sugar, water, vanilla, and maple flavoring. Bring to a boil over med-high heat; boil for 8 minutes. Remove from heat, and let cool.

Cinnamon Cream

1 cup heavy whipping cream
1/4 cup confectioners' sugar
1/4 teaspoon ground cinnamon

In a medium bowl (I put my bowl and beaters in the freezer until ready to use), beat cream at med-high speed w/ an electric mixer until thickened. Gradually beat in confectioners' sugar and cinnamon, beating until stiff peaks form. Cover, and chill.

No, I haven't fallen off the face of the Earth

bassfmly@gmail.com (Alyce) — Sat, 22 Aug 2009 01:17:00 +0000

Boy am I a slacker!! Its been almost two months since I have blogged! That is just the summer for me. I have stayed busy with the girls, with the garden:canning and freezing, and I've taken two vacations. I wish I could just live at the beach!! School begins next week and I hope to get back to blogging regularly. I'll be thinking of something yummy to share soon.

Squash Fritters

bassfmly@gmail.com (Alyce) — Tue, 07 Jul 2009 21:15:00 +0000

Needing a different idea for what to do with all the fresh squash you're getting this summer? This is a simple recipe that some call squash fritters and some call it squash cakes. Whatever you want to call it, give it a try. This recipe makes a lot (6 servings), so you might want to cut the recipe in half the first time.

2 cups grated raw squash
1 small onion, grated (more or less to taste)
1/2 tsp pepper
1 Tablespoon sugar
6 Tablespoons self-rising flour or biscuit mix
2 eggs, slightly beaten
2 tsp. butter, melted
Oil for frying

Mix together squash, onion, pepper and sugar.

Add flour and eggs. Mix only until squash is coated. Stir in butter. Heat oil in pan, just enough to coat well. Drop batter by tablespoons into hot pan. Cook until golden brown and turn once (or more if needed).

Happy 4th of July

bassfmly@gmail.com (Alyce) — Sat, 04 Jul 2009 01:30:00 +0000

Have a happy and safe holiday!

OREO Ice Cream Cake

bassfmly@gmail.com (Alyce) — Fri, 19 Jun 2009 22:20:00 +0000

Want a yummy, nice treat for these hot, sunny days? This is it. When I was little, I always wanted an ice cream cake for my birthday...and that is usually what I got. Back then it was actually CAKE in it. As I grew older, there was less and less cake in the ice cream cakes. Why is that?? The other day I really wanted an ice cream cake, with CAKE, so I created this one. I used only one container of ice cream and one jar of hot fudge, but I think next time, I'll double that. I like it oozing w/ all that sugary goodness :)

Oreo Ice Cream Cake

1 package Oreos
1 stick butter, melted
1 box chocolate cake mix (fudge, devil's food, any will do), baked as directed, in 2 square cake pans, let cool
1 jar hot fudge sauce (or 2)
1 container cookies and cream ice cream (or 2)softened in order to spread
2 cans of RediWhip or just use cool whip

Ok, so crush 2-3 cups of oreos, mix w/ the melted butter. Pat that into a large rectangle cake pan (I used an 11x15x2) and bake for 8 minutes at 350 degrees. My crust was kinda hard, but we all liked it. I don't know if skipping the baking step would keep it from being so hard.

Let that cool a bit, then spread most of the hot fudge (not heated) on the crust.

Take your cooled cakes and layer over hot fudge. My cakes didn't fit perfectly, so I sliced them in half and placed cake in pan to cover all of the crust and fudge layer.

Now spread the ice cream over the cake carefully. Cover with the RediWhip or Cool Whip. I used Redi Whip on the edges to pretty it up and spread some on the rest of the cake.

With the remainder of the oreos that were not crushed, break those up over the cake, then take the remainder of the hot fudge sauce and drizzle over top. I did this step after I had froze the cake for a few hours, this time I did heat the fudge sauce. Cover and freeze overnight. Yummo!

Kabobs

bassfmly@gmail.com (Alyce) — Wed, 27 May 2009 15:07:00 +0000

I had been wanting some grilled kabobs all weekend long. Finally on Tuesday I was able to make some.
I used one package of sirloin, 2 large boneless, skinless chicken breasts, two green peppers, two red peppers and two medium-large onions.

Cut sirloin and chicken into chunks. Do the same for the veggies. I put the sirloin and chicken in separate containers. The veggies layered in one dish. Pour some of this yummy, Honey Teriyaki, marinade over the meat and let marinate for a few hours.

I poured some over the veggies probably 30 minutes before cooking the kabobs. You can marinate them as long as you like.

Slide those goodies on the kabobs and grill until done!

Yummo!

German Chocolate Gooey Butter Cake

bassfmly@gmail.com (Alyce) — Wed, 20 May 2009 01:23:00 +0000

Alright..time for a recipe, huh? This one has been requested. I am glad that I made it for our church supper this week..that way it isn't in my house where I will eat it all! I did sneak a piece to try though ;-)

German Chocolate Gooey Butter Cake

1 box German Chocolate cake mix
2 sticks butter, divided & melted
3 large eggs, divided
1 (8oz) block of cream cheese, softened
1 tsp vanilla extract
1 (16oz) box confectioners' sugar
1 cup sweetened flaked coconut
1 cup chopped pecans

Preheat oven to 350 degrees. Spray a 13x9 baking dish w/ cooking spray.

In mixer bowl, combine cake mix, 1 stick melted butter, and 1 egg. Beat at low speed until combined. Press evenly into bottom of baking dish; set aside.

In mixer bowl, beat cream cheese at med. speed until creamy. Beat in remaining 2 eggs and the vanilla. Gradually beat in the confectioners' sugar until smooth. Add the last stick of melted butter, beat at low speed until combined well. Stir in coconut and pecans. Pour evenly over cake mix layer. Bake for 45minutes-1 hour..until center is slightly set. Let cool completely before cutting into squares (this is the hardest step of all).

Roses in the Rain

bassfmly@gmail.com (Alyce) — Mon, 11 May 2009 17:55:00 +0000

Sorry..no recipe today, but I did go out and take a few shots of my roses.

Super Easy Supper

bassfmly@gmail.com (Alyce) — Thu, 23 Apr 2009 14:46:00 +0000

These are two of my favorite spices to cook with. They add so much flavor to any dish. The Garlic and Rosemary seasoning is from Tone's and I find that at Sam's club. The Black Pepper Seasoned Salt is from Lawry's. It is hard to find, though. Lawry's also makes just a seasoned salt so if thats all you can find, use that and add some fresh cracked black pepper.

The Rosemary and Garlic seasoning is very good on chicken. I took a few chicken breasts,sprinkled them w/ a little salt, coated both sides with the seasoning, drizzled with olive oil and grilled till done. Yummy!!

Ok..now for the black pepper seasoned salt..I love love love to roast potatoes..sweet potatoes and white potatoes together. So..peel and dice a few sweet potatoes. Dice (leave skin on) a few white potatoes. Combine the potatoes, drizzle on some olive oil, stir taters, sprinkle some (sorry, no measurements) black pepper seasoned salt and fresh or dried rosemary on potatoes. Coat them well. Stir it up again, pour onto a pan and roast in oven at 400-425 degrees. They will not take long to cook. What a yummy and flavorful meal!

Farmer's Pork Chops

bassfmly@gmail.com (Alyce) — Tue, 07 Apr 2009 21:43:00 +0000

This is such a yummy, but rich dish. I've cooked this for friends when someone has a death in the family, a new baby is born, or whatever may come up. It is so good!
Of course, its a Paula Deen recipe :-) I do cook from other cookbooks from time to time, but I love her style.

8 medium potatoes
1/2 medium onion
Salt and pepper to taste
White Sauce (recipe follows)
1 cup all-purpose flour
2 Tbsp Seasoned salt
8 pork chops
1/3 cup vegetable oil

Preheat oven to 350 degrees. Peel and thinly slice potatoes, cover with cold water. Slice onion into very thin slices. Cut slices in half. Drain potatoes; layer half the potatoes in a well greased 15 x 10 inch casserole dish. (I use the largest I have). Sprinkle with salt and pepper. Scatter half of onion on top of potatoes. Repeat with remaining potatoes and onions. Cover potatoes with white sauce.

Bake uncovered for 15 minutes. Mix together flour and seasoned salt and dredge pork chops in flour mixture. Lightly brown chops in veg. oil. Do not cook them completely. As chops are removed from frying pan, lay them on top of potatoes. Bake at 350 degrees for 45-60 minutes. The juices from the pork chops will drip down into the potatoes and it is sooo delicious!!

WHITE SAUCE
1 stick butter
1/2 cup all purpose flour
1-2 tsp salt
1/2-3/4 tsp pepper
4 cups milk
1/4 cup chopped fresh parsley

Melt butter; remove from heat. Stir in flour; add salt and pepper. Return to heat and cook, stirring constantly until its bubbly. Add milk, 1 cup at a time. Bring to a boil over medium heat, stirring frequently. Reduce heat and simmer 1 to 2 minutes, then let stand at least 1 to 2 minutes. Stir in parsley.

I have been sooo bad!!

bassfmly@gmail.com (Alyce) — Sat, 04 Apr 2009 13:02:00 +0000

Well obviously blogging has not been high on my list lately. I think I've just gotten spring fever and have gotten behind on blogging. Yesterday was my birthday and I woke up to one of the best gifts ever...a COLD COKE in my fridge, haha! Doesn't take much! My husband knows how much I love me some coke.

I'm Back...and with food!

bassfmly@gmail.com (Alyce) — Mon, 16 Mar 2009 14:03:00 +0000

Well, I am back.. After a busy week last week, and then a much needed girls getaway over the weekend to a women's conference, I am ready to hit the kitchen. I ate out from Friday lunch until Saturday supper. I was so sick of eating out and couldn't wait to get into my kitchen for a home cooked meal. Its been extremely dreary here too and it just makes for wanting to stay in pajamas and in bed for most of the day. I was tired from my weekend, but Sunday night I had to cook. What better to cook/eat on a rainy weekend, than soup! I whipped up a Potato and Corn soup and it was delicious! This recipe comes from the cookbook, Paula Deen and Friends, and I tweaked it just a hair. Her recipe is called Potato Soup with Shrimp. I have made it that way in the past, but I didn't really care for the shrimp in it. I substituted the corn and it went over very well with my family. I do hope you enjoy it too!

Potato and Corn Soup

1/2 stick of butter
1 small onion, diced
2 medium carrots, diced (optional) I didn't add carrots because I didn't have any
2 Tbsp all-purpose flour
8-10 medium size white potatoes, peeled and cubed
4 Cups milk
2 chicken bouillon cubes, dissolved in 1/2 cup hot milk
1 qt package of corn (if you freeze your own) or 1-2 cans (use the sweet white kind)
1 cup half-and-half
salt and pepper to taste

In a large saucepan, melt the butter and saute the onion and carrots until both are slightly tender.

Whisk in the flour and cook for 1 minute.

Add the potatoes, corn, milk, and dissolved bouillon cubes. Cook over medium heat until the potatoes are soft.

Add the half-and-half and the salt & pepper. Let cook a few minutes longer and ladle up into bowls..serve with corn bread or crackers.

Busy times..

bassfmly@gmail.com (Alyce) — Thu, 12 Mar 2009 14:47:00 +0000

Hey guys..I'm sorry I have not blogged in a while. I have been very busy and haven't had a chance. I have been busy with soap and I hope to get back in the kitchen next week!
I hope you will visit my etsy site and take a look at the soaps I have for sale there.

Blessings,

Fruity Curried Chicken Salad

bassfmly@gmail.com (Alyce) — Fri, 27 Feb 2009 16:18:00 +0000

When I first began blogging, I mentioned that much of my cooking was measurement free. This is one of those recipes. I am trying to eat better and have been bored with sandwiches for lunch. The other day I thought I'd go in the kitchen and whip up some chicken salad. This is different from the traditional southern chicken salad that I normally make...with eggs, and homemade sweet pickle. This turned out so delicious.. I will be making it in a larger portion soon!

One small can chicken breast
1-2 TBSP light mayonnaise (start w/ one tbsp and add more if needed)
not quite 1/4 tsp curry powder
craisins
diced apple
chopped celery
toasted chopped pecans
Fresh spinach

Add as much as you like of the fruit, celery, nuts and curry powder. Its all a personal preference. Mix it all together. Layer some fresh spinach leaves on a plate and spoon chicken salad over spinach. So good!!

Nutter Butter Banana Pudding

bassfmly@gmail.com (Alyce) — Wed, 25 Feb 2009 19:29:00 +0000

Doesn't that sound gooooood?!?!? Well...it is! I saw a similar recipe in Southern Living and since I love the recipe I already use for banana pudding, I didn't change a thing..except the cookies.
So..if you'd like to try this out, follow my recipe for Banana Pudding and substitute nutter butters for the vanilla wafers. It took almost 2 whole packages of Nutter Butters.

Enchiladas

bassfmly@gmail.com (Alyce) — Sun, 22 Feb 2009 02:04:00 +0000

Tonight's supper was venison enchiladas. My wonderful husband loves to hunt. We have a freezer full of deer meat. He grinds it into burger and we love to use it in spaghetti sauce, chili, tacos and now...enchiladas. Of course if you don't have access to venison or if you just plain don't like it....use hamburger.

Venison Enchiladas
2lbs ground venison or beef
2 10oz cans enchilada sauce
2 1/2 cups shredded cheddar cheese
1 package taco seasoning
1/3 cup water
6-8 10" tortillas

Preheat oven to 375 degrees.
Brown meat...add a little salt/pepper or black pepper seasoned salt (I use Lawry's)...then drain
Back to pan, add 1 can sauce, taco seasoning, water and 1 1/2 cups cheese. Stir very well. Spoon some of the beef mixture into the center of each tortilla, roll and wrap ends under. Place, seam side down, in 13X9 casserole dish. I was able to fit 6 tortillas in my dish.

Pour the other can of sauce over the enchiladas, then sprinkle 1 cup of cheese over the enchiladas.

Bake 15-20 minutes or until cheese is melted.

If you have any meat mixture left over and you also have extra tortillas, you can always make a pie from what's left. I placed one tortilla in the bottom of a pie plate, filled it w/ the meat mixture, placed another tortilla on top, spread extra sauce over and more cheese. Baked it the same temp and time. The edges curled up during baking, so its not as pretty. I will probably freeze the pie for a later use.

Spicey Honey-Brushed Chicken Thighs

bassfmly@gmail.com (Alyce) — Sat, 14 Feb 2009 00:03:00 +0000

Here is another "light" recipe. It is my take on one I found online. I am sure you can use chicken breasts, but we just love thighs. They are so tender, moist and full of flavor.

2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 ground red pepper
6-8 boneless, skinless chicken thighs
olive oil
1/4 cup honey
2 teaspoons apple cider vinegar

Combine the first six ingredients. Drizzle the chicken thighs with a little olive oil. Rub or sprinkle the seasoning mixture on both sides of chicken.

Combine honey and vinegar.

Grill chicken 12-15 minutes on both sides. After a few minutes of grilling, brush the honey-vinegar mixture on the chicken. When the chicken is turned, brush other side with honey-vinegar mixture. Chicken is done when a thermometer reads 180 degrees.

It was good with a green salad and corn on the side.

Overnight Apple Oatmeal

bassfmly@gmail.com (Alyce) — Fri, 06 Feb 2009 17:22:00 +0000

I bought the Fix It and Forget BIG Cookbook a couple of weeks ago. Its the first crock pot cookbook I have ever seen that actually has some good looking recipes in it. It is filled with tons of ideas. I found this recipe in it and decided to give it a go. I am also posting this for the ladies on the fitness blog that I am a part of. If you are interested in joining the fitness blog for accountability, please visit Sandy. We've got some great members and Sandy is the best "coach". She would like me to post a healthy recipe once a week. I am going to try to do that, but it WILL be a challenge for me...y'all know how much I love me some butter and sugar! My plan is to post the "good for you" recipe on Fridays.

This recipe for oatmeal is definitely easy. Its nice to wake up to breakfast already made. Now..I must say..I didn't think it was anything to do flips over...it wasn't outstanding, but it sure beats a pack of nabs or even having absolutely nothing for breakfast. Its true that breakfast is our most important meal of the day. I decided to post it because someone might want to give it a try and possibly play around with it, adding different ingredients.

Overnight Apple Oatmeal

2 cups low fat milk
2 Tbsp. honey or 1/4 cup brown sugar
1 Tbsp. butter
1/4 tsp. salt
1/2 tsp. cinnamon
1 cup dry rolled oats
1 cup apples, chopped
1/2 cup raisins, optional
1/4 cup walnuts, chopped
1/2 cup fat free half and half

Spray inside of slow cooker with non fat cooking spray. In a mixing bowl, combine all ingredients except half and half. Pour into cooker. Cover and cook on LOW overnight, ideally 6-8 hours. Stir in the half and half just before stirring.

A few tips..I used the honey instead of the brown sugar..I didn't think it was sweet enough..so I just added a packet of splenda to my bowl. You may want to experience with the brown sugar. You probably could just use more low fat milk before serving instead of the half and half as well. I had that on hand so I used it. (1/2 & 1/2)I set mine to cook for 7 hours and I think that was a little too much. Go for 6 hours!

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Ambrosia? Fruit Salad?

bassfmly@gmail.com (Alyce) — Wed, 28 Jan 2009 18:04:00 +0000

While at my great friend Bonnie's , I ate this yummy, low fat dish she made. I called the other day and she couldn't remember the recipe. We think it was a take on Ambrosia, and she knew that it had Dannon vanilla yogurt in it. So I went by the grocery store today and came home and whipped it up. Sandy will be so glad that I am posting something healthy and light! So..it could be called Ambrosia or just fruit salad..doesn't really matter, but its very good! I love the tangy hint from the vanilla yogurt.

3/4 cup dannon light and fit vanilla yogurt (I suppose any would work..this was the lowest in fat, compared to yoplait)

2 bananas, sliced

1 15 oz can mandarin oranges, drained

1 lg can pineapple chunks, drained

maraschino cherries

coconut

Combine all ingredients and chill. I did not add the coconut to mine. My husband doesn't like it, so I just sprinkled some sweetened flaked coconut on my own serving. Put as many cherries in as you like.

Yummy!

Caramel Cake

bassfmly@gmail.com (Alyce) — Mon, 26 Jan 2009 18:32:00 +0000

This recipe is just for the caramel icing. There was a sweet lady at our church, who has passed away now, that always made a caramel cake and brought to church pot lucks. I always would rave about her cake. It was soo good. One day she gave me her recipe for the caramel icing. I finally made it this weekend, and although it was good, I don't think it was as good as Mrs. Florence's. And that's OK...

Caramel Icing

3/4 cup butter
1 cup light brown sugar
1/2 cup dark brown sugar
1/4 tsp salt
1/3-1/2 cup evaporated milk
1 one lb. box 10X sugar plus 1 additional cup
1 tsp. vanilla flavoring
1 tsp. almond flavoring

Melt butter in saucepan. Add brown sugars and salt. Cook over low heat for 2 minutes, stirring constantly. Add milk, continue stirring until it comes to a boil. Remove from heat, add 10X sugar; beat well. Add flavorings. Thin with more milk if necessary. Put in pan of warm water to keep consistancy and work quickly when frosting cake. This recipe will frost 1 (3 layer) cake.

You can make your cake from scratch or just use a cake mix. I used the butter cake mix and made 3 layers.