Saturday, December 18, 2010


Snowball Cookies
1 cup butter
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/2 cups sifted flour
1/4 teasoon salt
1/2 cup-1 cup chopped pecans
Cream butter in a large bowl. Add sugar cream until light. Stir in vanilla.Add flour and salt mix until blended. Stir in nuts. Shape into balls and place on ungreased cookie sheets. Bake about 15 minutes in a 350 degree oven or until bottoms are golden(light brown) cool 10 minutes and roll in powdered sugar after they cool roll again. They look like little snow balls. I think they are best if you make them bite size between 1/2 and 1 inch. I also use a cookie scoop and it makes it very easy, just scoop and drop on your cookie sheet bake and roll and you are done. These go quickly so I always make two batches a few days apart.
~Merry Christmas~

Tuesday, November 23, 2010


This is a favorite at our Thanksgiving. I don't make them every year but pretty close to it. If you make candy often you get to know the look and feel of it which I should have paid attention to this time. You cook them to the firm-ball stage but my new candy thermometer had it lower than the temp on the recipe so my caramel came out harder than I would like. Still very delicious but at my age you have to watch all those crown,you paid so much for, don't come off.
1 cup butter
1-16 ounce box of brown sugar (2 1/4 cups packed)
1-14 ounce can sweetened condensed milk (1 1/4 cups)
1 cup light corn syrup
3 Tablespoons instant coffee crystals or instant espresso crystals
1 teaspoon orange zest
1 cup chopped walnuts
1 teaspoon vanilla
In heavy 3-quart saucepan melt butter over low heat. Stir in brown sugar, sweetened condensed milk, corn syrup, coffee crystals, and orange zest. Mix until very well blended.
Cook over medium heat, stirring frequently, until mixture boils. Clip on candy thermometer. Cook until it reaches 245 degrees or firm-ball stage. This should take about 15-20 minutes.
Remove from heat and stir in walnuts and vanilla(remove thermometer alsobefore stirring)
Quickly pour into butter pan any one around 8x8 or 9x9 or 10x7 will do well. If you put buttered foil as a liner it will come out eaasier. Cut when firm and cool into desired sizes, one inch is recommended. Wrap in wax paper cut to size.
NOTE: do not get distracted you must pay close attention the cooking of these . I dont' even answer the phone. Allow about one hour from start to finish and they make a great gift.


This recipe came from a cookbook, the name has slipped my memory. I do not know who to give credit for this recipe and this is the first time I made these. It has been snowing here so I thought my guests at Thanksgiving dinner might like them.

2 3/4 cups finely crushed vanilla wafers
1 cup powdered sugar
1 cup finely chopped almonds
1/3 cup butter, melted
1/4 cup frozen orange juice concentrate, defrosted
Flaked coconut ( I used between 1-2 cups)
Line airtight container with wax paper. Set aside. In large mixing bowl, combine wafers, sugar , almonds, butter and concentrate. Stir until well blended (mixture will be crumbly).
Shape mixture into 3/4 inch balls. Roll balls in coconut and place in container. Store in refrigerator. Makes about 3 dozen.
I thought if you wanted to make them more of an adult only version ( like burbon balls) you could substitute orange liqueur`. I have not tried this but thought it might be a nice Holiday gift idea. ENJOY!

Thursday, November 18, 2010

Meat Loaf ~ For Jim

This meat loaf recipe is one I have used for at least 30 years and it came from Redbook Magazine. I have had to put the recipe in a plastic cover because it is so well used. This recipe really is a formula for meat loaf because it gives proportions along with options. I have never made it the same twice, and yet it almost always turns out great. One note: don't tell my husband Jim I am making meat loaf for dinner unless I really do. Every once in awhile I have had to change my dinner plans and when he came home from work to discover there was no meat loaf , well, let's just say the disappointment almost ruined his entire evening. He not only looks forward to my meat loaf, he is very happy thinking about the meat loaf sandwiches he will be enjoying for lunch.

  • 2 cups fine soft bread crumbs or variations~ Bread & rolled oats,bread & crackers (ground)
  • 2/3 cup finely chopped peeled onion
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/2 cup liquid ~ milk, or ketchup, or red wine ...
  • 2 eggs
  • 2 pounds of any combination ground meats. Beef & pork, beef & turkey, beef & venison or get the picture.
Heat oven to 350 degrees. Place bread crumbs, onion, salt, pepper, and liquid in a large bowl; combine thoroughly. Add the eggs and combine. Break about 1/4 of the ground meat and into small pieces and scatter over the bread crumb mixture. Mix thoroughly ( using hands is best) and repeat until all the meat is blended in. Pack the meat loaf mixture thoroughly into bread loaf pans or casserole dish that is at least 1" larger in all dimensions than the loaf. Bake uncovered for 1 hour and 30 minutes. Pour off excess fat and meat juices and let stand for at least 10 minutes before serving. Makes 8 servings. Also makes the best sandwiches!

Friday, November 12, 2010


This recipe also comes from my cousin-in-law Dana Burnson.
1-1/2 cups brown sugar
1-1/2 granulated sugar
3/4 cup butter (soften)
3 eggs
6 cups flour
3/4 teaspoon soda
3/4 teaspoon cream of tartar
1 teaspoon each of black pepper, nutmeg, ground cloves, cinnamon, ginger, and cardamon
2 teaspoon anise extract
1/2 cup milk
1 cup ground almonds
*If you make a larger cookie(1-inch) you may add a couple extra minutes to the baking time
Cream butter and sugars. Add eggs and beat well after each one. Stir together dry ingredients. Add flour alternately with milk until dough is stif. Add nuts. (Dana uses almond extract) Chill overnight. Roll inot 1/2 inch balls. Bake on greased cookie sheet at 350 degrees for 10 minutes.
I made half the recipe because I wasn't sure if we were going to like them. I was surprised at how nice they came out and not to spicy either . The anise flavor is much like a Springerle but spicy like a gingersnap (no lemon). I think you could bake them right away or chill only for an hour or two if you want. The difference might be they flatten out a little instead of holding the round shape. I used a 1 inch cookie scoop, the 1/2 inch was to small for me. My company also thought they were great a different kind of cookie and I think it would be great for the Holiday's because it wasn't overly sweet.
Dana said this was her husband Tim's favorite from when they lived in Ritzville. they had many fond memories from Ritzville

Monday, November 1, 2010


This recipe is from Dana Burnson
~I gave the pie a little harvest decoration~
1 pre-cooked pie shell
1/2 cup butter
3/4 cup sugar
Cream until well blended
3 Tablespoons cocoa
1 teaspoon vanilla
Blend into butter-sugar mixture
*2 eggs
Add one at a time beating 5 minutes after each egg. Keep Refrigerated
Garnish with whipped cream and pecan halves.
Dana says--this recipe is from her grandmother Woods who made it each holiday.
It was a favorite so she keeps up the tradition.
* My family will not eat raw eggs so I alter the recipe a little. We had a big egg scare here in Minnesota and so we have chosen not to consume raw eggs. Dana assured me that her family has been eating this pie every year since she can remember and NO ONE has gotten sick. I will let you be the judge if you want to make this pie but be sure to keep it in the refrigerator(cold)


This recipe comes from Thom and Joanne Smith.
It comes from Thom's mother who still makes it with fresh potato dumplings
Cabbage (green) 2 large heads
Bacon (slab) 1 1/2 pounds
Potato dumplings 48ounces
Slice cabbage into 1/2 inch strips
Place into a large roasting pan
Slice bacon into 1 inch pieces
Sprinkle bacon across cabbage in the pan
Place into pre-heated oven at 325 degrees
Cook for about 2 hours stirring occasionally
After cabbage has cooked down drain off excess liquid and add dumplings
Cook for another 45 minutes or until everything is done
I could not find any potato dumplings except for the Italian kind and I think I should have followed the package directions because they came out a little chewy. Next time I will boil them and add them at the end, otherwise it was pretty good. I also drained the mixture in a colander over a bowl so the grease from the bacon would drain out. This took a few minutes while I put together the rest of the dinner.


This salad comes from Dana Burnson

3 or 4 apples cored and chopped into bite-size pieces
1 Tablespoon lemon juice
2/3 cup chopped celery
1/3 cup broken walnuts
1/3 cup mayonaise
1 Tablespoon sugar
Sprinkle lemon juice over apples and toss. Mix mayonaise and sugar set aside. Mix all the other ingredients and then add the dressing of mayonaise and sugar. Chill and serve.
Dana says this is was one of her dad's favorites. Her kids don't like it, but she makes it any way to keep up the tradition and her husband Tim likes it.

Monday, October 25, 2010


This recipe comes from Josh, Margarita and Olivia Burnson. They got the recipe from Dana Burnson, Josh's mother(my cousin-in-law) who said it comes from her sister.
The Burnson Family says...
We love them and our family makes them every year around Christmas.
1 box (4cups) powdered sugar
1/2 stick melted butter( I used 1/4 cup)
1 1/2 cups coconut
2/3 cup sweetened condensed milk

mix this together and roll into balls
chill for 1/2 to 1 hour.
~after chilling~
1-12 ounce package chocolate chips
( I used milk chocolate because that is all I had)
1/16 pound parowax
(I used 2Tablespoon shortening instead I didn't have any wax)
melt together in double boiler
dip balls into melted chocolate, put onto wax paper lined cookie sheet.
I chilled them and think maybe they should be kept in the refrigerator in a closed container.
These are very good and I have a few ideas how to alter them like adding roasted almonds to make them like an almond joy candy bar maybe even adding a little almond extract but not more than 1/4 of teaspoon also the semi-sweet chocolate might go better for those of you who like the dark chocolate.

Saturday, October 23, 2010


This recipe comes from a family reunion a few years ago. The author is unknown. I thought it was from my sister Judy but when I called her today she said it was not her recipe. I had a couple of questions and so if you want to claim this recipe I will gladly give you credit

Glazed Pecans

1 cup nuts( you may use another kind)

2 Tablespoons butter

1/2 cup sugar (white)

1/2 teaspoon vanilla

Line a cookie sheet with foil and grease with butter. Set aside. In an 8 inch skillet combine nuts, sugar and butter. (this is where I had a question) Cook over medium heat until sugar is a rich brown color. (about 10 minutes) Immediately stir in vanilla and spread on cookie sheet. Cool completely. Break into pieces and store in a tightly covered container. Makes about a 1/2 pound. The person who gave this recipe says" We use these as Christmas gifts and are very good"
I would agree. I used a cast iron skillet and wondered if that may have altered the color at all ...I would also like to caution the baking time is sensitive to burning so you may have to alter your heat a little. I cooked them until the sugar mixture was like caramel and almost burned them. I am going to try again and cook the sugar and butter first, then add the pecans, to see if this will make a difference.


Monday, October 18, 2010


This pie comes from my cousin Phyllis Posey.
2/3 cup butter
2 cups flour
5 Tablesoons water
cut butter into flour and add water
roll out pastry for pie
4cups blueberries
2cups raspberries
1 cup sugar
1/2 cup flour
1 teaspoon cinnamon
mix dry ingredients and add to berries toss a bit then put into pie cust shell. Top with a few pats of butter and put on top crust. Bake at 400 degrees for about 45 minutes or untill bubbly and crust is browned.
She had no comments so I thought I would share a few of my own...I added a 1/2 teaspoon salt to the crust ingredients and I had a little trouble mixing the dough so it was slightly over mixed. I used 2 more Tablespoons of water because the mixture was dry. WE had my sisters in law over for dinner...they just moved here from California...They thought the pie was delicious and the crust had a good flavor. I had to use frozen blueberries that were thawed and that might have made a difference. I will use fresh next time I make this pie.

Monday, October 11, 2010

Spiced Pumpkin Bread

~ I don't remember where I obtained this recipe, but I have been baking this pumpkin bread since my first year of marriage , 1973. I have changed this recipe enough over the years that I believe I can say this is MY recipe to share with you. Kathy Burnson

  • 1 1/2 cups sugar
  • 1/2 cup oil
  • 2 beaten eggs
  • 1 cup canned pumpkin
  • 1/3 cup water
  • 1 1/4 cup flour
  • 3/4 cup rolled oats ground fine ( in blender or food chopper )
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon each : allspice, cinnamon, cloves & nutmeg
  • 1 cup finely chopped pecans
In mixer blend sugar, oil well. Add in the eggs, pumpkin and water.Mix thoroughly. Combine dry ingredients and add to the pumpkin mixture. Stir until moistened. Pour into greased loaf pan and bake 350 degrees for one hour.

Friday, September 24, 2010

Australian Meat Pies

My photo's do not do this justice as we ate all the nice looking pies first and I had only my son's camera with a low battery to use on this recipe but the recipe itself is superb!
While in Australia I got hooked on these meat pies that are served at sporting events, on job sites and are used for party or picnic food. They are easy to make and extremely popular over there but you can't find anything like them in America.
Now you can enjoy a little taste of Australia yourself!
Aussie Meat Pie:
1 T olive oil,
1 medium brown onion, finely chopped,
1 lb. ground beef,
1 T cornstarch,
3/4 cup beef stock,
1/8 cup tomato paste,
1 T Worcestershire sauce,
1 tsp. Vegemite or substitute with 1 beef or vegetable stock cube,
4 sheets frozen, ready rolled pie pastry, thawed, ( We made our own. )
1 egg beaten,
4 small pie tins and baking tray,
1. Heat oil in sauce pan over medium high heat. Add onion and saute until soft.
2. Add ground beef and stir with wooden spoon until browned.
3. Combine cornstarch and 1 T of the beef stock. Set aside.
4. Add remaining beef stock, Worcestershire sauce, tomato paste and Vegemite or stock cube to beef. Stir well to combine. Add cornstarch mixture and bring to a boil. Reduce heat and simmer until thickened. Remove from heat and cool.
5. Heat oven to 350 degrees.
6. Place pie tin on top of pie pastry and cut circle around it. Repeat for all pie tins. These are the pie tops.
7. Place pie tins on pastry again and cut circle, this time about 1/2 inch away from the edge to make larger circles. Press these into pie tins.
8. Fill with meat mixture.
9. Place pie tops over meat. Use fork to seal edges and poke holes in top of each pie. Brush tops with egg.
10. Place pies on baking sheet and bake for 20 minutes or until golden. Serve with Ketchup.

I doubled the recipe and made 6 medium pies.
My kids like these for dinner ~ or breakfast!

Saturday, September 11, 2010

Best Chocolate Chip Cookies

I received this recipe for Chocolate Chip cookies more than 20 years ago from a friend. I have tried many chocolate chip recipes but this one surpasses them all. Our kids entered the cookies using this recipe in the local fairs and believe me, they are prize winning cookies. Our son David won Grand Champion for his cookies one year, and there were many cookies entered in the competition.

You will need:
  • 2 cups brown sugar
  • 2 cups sugar
  • 1 pound of softened butter ( please use real butter)
  • 4 eggs
  • 2 teaspoons real vanilla
  • 5 cups of flour
  • dash of salt
  • 2 teaspoons baking soda
  • 3 cups chocolate ( real chocolate ) chips
  • 3 cups chopped walnuts, pecans, or almonds
Cream thoroughly in your mixer the brown sugar, sugar, and butter, then beat in the eggs one at a time until well blended.Add and beat in the vanilla. Sift together the flour,salt, and baking soda and slowly add it to the creamed mixture. When the cookie dough is mixed well, stir in the nuts and chips. Bake at 325 degrees for 10 to 12 minutes. One of the secrets of this recipe is to bake until barely brown, remove from the oven and you will have chewy cookies. The best!

Sometimes it is fun to buy 3 or 4 different types of chips~ peanut butter chips, toffee chips, butter brickle, etc. and I usually add at least a cup more of chips than the recipe calls for. I have also broken up rich chocolate candy bars to add to these cookies. Any of you chocolate lovers can come up with many more excellent ideas.
Oh so delicious!

Thursday, September 9, 2010


This chicken salad is easy and really tasty, the grapes, walnuts and crasins help to give it a fall feeling.
We eat a lot of chicken salad so I am always looking to change it up a bit. This is also an easy recipe to change to everyones tastes. You start with 1/2 cooked chicken breast, this is where you can add some flavor depending on how you cook it or wether you are using a left over one. I cooked mine in lemon and garlic so there. was just a hint of those flavors . Then I added 3 chopped green onions, 1 stalk of celery chopped( large or small depending on what you like) sometimes I like to make it chunky if it is going to be for just salad but if it is going on a sandwhich I like to cut things a little smaller. We now add 2 tablespoons crasins and a handful of cut red grapes. I used organic ones that were on sale so they were biggger then the usual grapes I use and so I cut them in fourths.....
I now add 1/4 cup mayonaise , 1/4 cup Mircle Whip and 1 teaspoon deli mustard. You may add salt and pepper but my chicken was already well seasoned so I did not. The last ingredient is 1/4 cup chopped walnuts, this brings a nice crunch to the mix....

Mix it all together and put on toast or any bread you like also good on a lettuce leaf or in a tomato that has been scooped put, to really mix it up you could add some cooked pasta and make it into a side salad. This should make enough for 2-3 sandwiches maybe four if you stretch it.If you chose to try adding the pasta you will have to increase the mayo mix.I would start with 1/2 cup of curly pasta or maybe a cup.

Friday, August 6, 2010

Kadun Pica

Mmmmmm... Doesn't this look tasty? Oh C'mon, you know it does! A big pot of chopped up raw chicken? Okay, so, we were out at my father in law's working hard and my husband's Uncle Jimmy said it would be the perfect time to teach me how he makes a Chamorro dish called Kadun Pica. I've been wanting to watch so I can use this same recipe for all of the game birds my husband brings home after his hunting trips or we can cook it up while we're out there camping and hunting! Alright - so Uncle Jimmy's way of cooking this recipe goes like this:
Chop up a bunch of chicken wings and drumettes ( or whatever parts you want ) or give the cleaver to your oldest son and tell him to do it because that's not the fun part.
Chop up one medium onion and 2 cloves garlic and saute in a large pot with some vegetable oil.
Add chicken and cook, stirring occasionally, until chicken is just lightly browned but not cooked through.

Then add these ingredients - all to taste so taste and add as you go ~ Lemon juice, ( he added one entire bottle shown here ), garlic powder, soy sauce ( add about 1/2 cup soy sauce at a time and taste, add more to balance out the lemon flavor. ) Sprinkle on some black pepper. ( Do not add Clorox. I know it's shown here with our ingredients but we didn't put it in the food. We were cooking this outdoors so you know, you can never have enough Clorox to clean things up afterwards! )
Put a lid on the pot and simmer until chicken is done and falling off the bone.
Meanwhile, chop small red peppers ( About 1 Tbsp, you can add more or less according to how spicy you like it. ) and add to chicken. Stir well and serve!

Here is the finished product. It has a lot of flavor and goes great with rice!
(Below is the cook, Uncle Jimmy helping to dish up his recipe.)

Monday, August 2, 2010


Here is a very quick and easy pancake recipe. I used Bisquick for the main ingredient.
2 cups Bisquick
1 cup milk
2 eggs
2 teaspoons baking powder
2 Tablespoons sugar
2-3 Tablespoons fresh squeezed lemon juice
blueberry jam (mine was homemade)
whip cream is optional
Mix all ingredients together except the blueberries , jam and cream. Cook on hot griddle, warm jam in the microwave for about one minute, just until it is liquid. If you use store bought jam it will be more syrup like. Stack pancakes pour desired amount of jam on top and add blueberries I used two tablespoons of berries. And here you have it blueberry pie pancakes with just a hint of cream.

I have been looking through my recipies for something to do with blueberries and it seems they are often pared with lemon so I thought what a great idea for pancakes. There is just a hint of lemon and the fresh blueberries are a great touch. You may use frozen ones that are thawed but the fresh ones are really better, they pop in your mouth.

Thursday, May 27, 2010


When I first moved to Minnesota I went to work for the local restaurant. This is where I first had this salad. The recipe for the dressing is the closest one I can find. It is really nice for the summer months here in Minnesota because the weather is so hot and humid. Most of the time you don't feel like cooking a big meal for at least 2 months of the summer. Now that I don't have central air conditioning , just the wall model, I don't like heating the oven when it gets to be over 80 degrees outside. We also get the afternoon sun in our main living space so what ever we can do to keep it cool is what I am all about.
You will need for each serving of salad
2 cups of greens
(I use romaine and iceburg)
2 slices of bacon cooked and chopped
1 chicken breast cooked and sliced
1/4 cup mandarin oranges
1/4 cup tidbit pineapple or fresh cut into bite size pieces
(I use DOLE brand)
Lighthouse Brand Coleslaw Dressing
(I use two tablespoons)
You may adjust any of these to suit your taste
Cook the bacon and drain on paper towel, use a good quality bacon

Drain the bacon fat and using the same pan cook your chicken breast. Season as you wish. I use a little season salt and onion powder. I also use a fresh vegatarian fed, free range chicken so I have to cut my own breast meat off. You may use a boneless skinless breast.

While the chicken is cooking I assemble all the other ingredients. It takes about 20-30 minutes to cook the chicken. I put the greens on the plate first then add the oranges and pineapple ( sprinkle them over the salad) Add the sliced chicken breast( you may cut it into pieces especially if children are eating this)drizzle one tablespoon of the dressing over the salad then add the bacon and drizzle more dressing over the salad.
(The dressing has to be a creamy, sweet-sour type coleslaw dressing)


I have often thought the Hawaiian Bread would go well with this but have not tried it yet ( I am cutting out some of my carbs until I can lose a couple of pounds)

Sunday, May 16, 2010


Chop 1/4 cup onion and 1/4 cup green pepper

Add 1 can kidney beans drained and rinsed

Add 1/2 to 1 pound browned hamburger
(I use 1/2 half to cut back on my red meat)

Boil 1 cup macaroni and drain,
add 1 can diced tomatoes with liquid
(petite or Italian flavored work also)
also add 1 can tomato soup (not sauce)
Mix all ingredients together and bake at 350 degrees for 35-45 minutes
You may make this ahead of time..if it has been refrigerated allow 15 extra minutes in the baking time. It goes nice with a green salad and some garlic toast.


Saturday, May 15, 2010


I start with 4 or 5 medium potatoes, peeled.

Heat the pan on medium with 2 Tablespoons oil
and 2 Tablespoons butter, (you don't want to burn the butter)
you may add a little more oil if that isn't enough in your pan.

Cube the potatoes and add in the hot pan

stir around a little then add seasoning
1/2 teaspoon season salt and 1/8 teaspoon pepper
(more or less depending on your taste)

cook potatoes until browned
this will take around 15 minutes, stir every few minutes
then add 1/4 cup green pepper chopped
and 1/4 cup onion chopped

stir often until peppers and onion are tender

I like to serve this with and omelete or scrambled eggs, a fresh muffin and some fruit
It is really good for a brunch.

Thursday, May 6, 2010

Ashley's Absolutely Award Winning Oreo Chocolate Truffles

These truffles are very easy to make.They aren't a long-standing family tradition, but I plan to make them one. Someone made these for us last year for Christmas and I loved them so much I made them for a chocolate cook-off at church. I won first prize, so really these should be called Ashley's Absolutely Amazing Award-Winning Oreo Chocolate Truffles!!

Oreo Chocolate Truffles
  • 8 ounces Cream Cheese
  • 1 Package Oreo Cookies
  • 3 cups semi-sweet chocolate chips
  • 1 cup milk chocolate chips
Whip cream cheese until soft.Grind cookies in a food processor. Mix with cream cheese until blended. Place mixture in refrigerator for at least 4 hours until firm. Roll into balls and dip into chocolate. Melt chocolate in double boiler and keep warm while dipping. ( I use toothpicks to take the balls out of the chocolate.)

You can also dip these into white chocolate, but I haven't done that yet, at least not anytime that it has turned out. Do not use white chocolate ships. The chocolate clumps, and they really do taste horrible. Instead, use almond bark for candying. I've heard that works best. When you do it this way, they look like little snowballs, plus, the white chocolate gives it more of that Oreo filling taste.

~Ashley with Grandpa and Grandma Burnson~