My Latest Recipes 30
  • Sour Cream Cornbread from sweetthing1953 in Sharpsburg, GA.
    I don't make this often because I eat too much of it. I love cornbread and I eat this straight out of the oven with butter on it...
  • Peanut Brittle from sweetthing1953 in Sharpsburg, GA.
    This recipe was given to me when I lived in South Georgia - in peanut country. One of the elderly ladies in my church gave this ...
  • Easy Deep Dish Pizza from sweetthing1953 in Sharpsburg, GA.
    This is a recipe I found when I was first married. I wanted an easy recipe for a quick meal and found this on the back of the bak...
  • Brown Sugar Oatmeal Squares from sweetthing1953 in Sharpsburg, GA.
    Easy to make....
  • Peanut Breakfast Squares from sweetthing1953 in Sharpsburg, GA.
    Kid friendly, easy...
  • Company Sweet Potatoes from sweetthing1953 in Sharpsburg, GA.
    My friend at work shared this basic recipe. I added a few flavorings to make it my own. The topping is my favorite part. Hope yo...
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  • jett2whit 2 years ago about Sour Cream Cornbread
    Yummy - can't wait to try this!
    Flag
  • plumfish 2 years ago about Cheese Souffle
    My Smaller Carrot Variation

    - 6 or 7 half-inch slices roasted garlic sourdough, both sides buttered, cut into half-inch cubes
    - 3 carrots, streamed soft and sliced
    - 1 med-lg onion, chopped and sauteed translucent
    - about 4-6 oz grated cheddar ( not quite 2 cups, loosely packed)
    - shredded (not powdery-grated) parmesan (6-7 Tbsp., loosely)
    - 3 eggs
    - 3 c. milk (I used whole)
    - 1 tsp. mustard powder (only, no salt or anything else)

    - Pre-heat oven to 375 F. (Did not refrigerate overnight, wanted it same evening and this worked fine.)
    - Butter pie dish. Slim layer parmesan to cover butter (about 3-4 Tbsp.)
    - Half of bread cubes spread evenly. About half carrots scattered evenly. About 1 cup of cheddar. Remaining carrots.
    - At this point I beat 2 eggs and half each of the milk and mustard powder together and ladled it evenly over the thus-far-assembled concoction.
    - Then I beat together the remaining egg, milk, and mustard powder and added the rest of the bread cubes to it to soak while the onions finished cooking.
    - Let the onions cool a little, then layered them evenly followed by the remaining cheddar, then the bread cubes ladled out of their bath and placed evenly.
    - With remaining egg-milk mix, I ladled a bit more in til it came to a quarter-inch from the rim of the pie plate. (Used the leftover for a couple of individual ramekin quiches.)
    - Topped with another all-over sprinkle of parmesan, placed on a tin-foil covered cookie sheet, and baked about an hour and 15 min. actually, til done.

    My 6-year old loves it, though the 2-year old is still deciding.
    Flag
  • cookingandbakingqueen 3 years ago
    You are so welcome.Have you tryed these cookies yet?
    Flag
  • beginningbaker89 3 years ago about Cafe Lady Finger Dessert
    I love this recipe. My mother introduced it to me and I fell in love with it. I'm going to make it for my in laws tomorrow for Thanksgiving. I hope they like it as much as I do!
    Flag
  • sncantrell 3 years ago
    I hope you love it as much as I do...and it is so easy to make! Thanks for the post!
    Flag
  • lilsista72 4 years ago about Bread Pudding
    I made this one, super delish!!!!!! i sprinkled on some brown suger right before i baked it too. also the temp i baked it was 350 degrees. thanks for the recipie!!!!!! I ADDED A PIC OF MINE^ IT WAS YUMMY!!!!
    Flag
  • cookingandbakingqueen 4 years ago about Peanut Breakfast Squares
    Great recipe though.
    Flag
  • cookingandbakingqueen 4 years ago
    It is very good.
    Flag
  • cookingandbakingqueen 4 years ago
    You are so welcome.
    Flag
  • lanabade 4 years ago
    Thanks for your really kind comments!
    Flag
  • gapeach55 4 years ago
    Hi, I see another gapeach. Thanks for checking out the Scotch Crispies. They are yummy, my son always like them too; he is also 32.
    Flag
  • debbie919 4 years ago
    Thanks for the great comments on the Pecan Pie...I also think the slight cooking of the 'custard' ingredients makes a HUGE difference! Have a great weekend!
    Deb
    Flag
  • sandygalesmith 4 years ago
    I hope that you like it on the candy one.
    Flag
  • sandygalesmith 4 years ago
    Thank you for your comment on the question.You are totally welcome for the comment on the Fudge one.The reason why I was looking for the ingredients like I am.The holidays (Thanksgiving and Christmas) are coming up in a few months and I want to get the recipe ahead of time.That way I can buy the ingredients way head of time.
    Flag
  • sandygalesmith 4 years ago
    Hmmm... I wish that I could do that my own self.Just that my boyfriend of 11 years handles all the money but we tend to save the chance together though.Oh really.It's on most of the coupons?
    I guess that I ought to look on them that I got on the coupons. Thank you for telling me that.I never knew that my own self.
    Flag