Category Archives: recipes

Ummm…Cookies

I’m staying way from all the crazy drivers and long lines out there in the real world. (I went out yesterday and thought I was gonna have to use my ninja skills on some dude. Don’t make me take you down during this festive holiday season, because I will Mr.) I’ll just stay here in my little space…. making cookies. I’ve never made sugar cookies before and my inner Martha Stewart really thought I should give it a try. I came across this beautiful blog and knew I had to. I used her recipe and they tasted very good. (according to my very critical taste tester who is not afraid to give his opinion…a.k.a my husband) Just in case they didn’t turn out, I bought a sugar cookie scented candle. If it went bad, it would still smell all holiday-like up in hur. Now that they are baked… the hard part. I have to decorate them.   

Yummy Fall!

One of my favorite things to do in the fall…bake a Fresh Apple Cake. It has kinda become my own personal tradition. Every fall, my in-laws go to the mountains of Virginia and get apples. Every fall, I make an apple cake.
Fresh Apple Cake
2 Cups Sugar
1 1/2 Cups Crisco Oil
3 Eggs
3 Cups Flour
1 Teaspoon Baking Soda
1 Teaspoon Salt
1 Teaspoon Black Walnut Flavoring
1 Cup Coconut
1/2 Cup Nuts (Pecans or Walnuts)
3 Cups Chopped Apples (2 Large Apples)
Cream sugar and oil; add eggs, flour, soda, salt and flavoring. In separate bowl mix coconut, nuts and apples. Fold into creamed mixture. Bake in a greased and floured tube pan in a 300 degree oven for 1 1/2 hours.
Glaze
1/2 stick Margarine
1 Cup Brown Sugar
3 Tablespoons Milk
Combine in saucepan and cook for 10 minutes. Brush on hot cake with a pastry brush.

Raspberry Salsa Dip

On the quilting retreat that I recently went on to the Black Mountains of North Carolina, I brought this to share with everyone. It is delicious and easy to make and I thought I would share the recipe. You can find Robert Rothschild Farm Raspberry Salsa at your local Fresh Market.

1 (15 ounce) can black beans, drained
1 red onion, chopped
1 (8 ounce) package cream cheese, sliced thin
1 (20 ounce) jar raspberry salsa
8 ounces monterey jack cheese, shredded

Layer in pie pan in order listed.
Bake at 350 F for 30 minutes or til bubbly

Try it at your Memorial Day Picnic and I guarantee that everyone will devour it.