Wednesday, August 24, 2016


Aunt Bee's Mayberry Cookbook says this meat loaf (called Flora's Meat Loaf Mallerby) is a favorite down at the Diner. The recipe was attributed to Bobbie Carson from Nashville, TN. After making it, I would not be surprised that it wasn't a favorite at the Diner.

I don't eat meatloaf like my husband does (if it's on the menu, he usually orders it), but I do enjoy it when I make it. This one I especially enjoyed and so did my husband. I changed the cooking instructions because I was baking it at the same time with Old Man Schwump's Scalloped Potatoes. The potatoes had to bake at 375 degrees and the meatloaf at 350 degrees. I decided the extra 25 degrees would be okay and I was right. (Seems like so often when I bake meatloaf, I end up baking it longer than suggested for the meat to get done.)


1       lb ground beef
Dash celery seed
1/2   cup chopped onion
1/3   cup milk
1/4   cup bread crumbs
1       egg, beaten
1       tablespoon Worcestershire sauce
3      tablespoons brown sugar
3/4   cup catsup

Preheat oven to 375 degrees F.

In a large bowl, combine the ground beef, celery seed, onion, milk, bread crumbs, egg, and Worcestershire sauce.
Stir til well mixed.

Shape into a ball and place in a baking pan.

Combine the brown sugar and catsup, and
spread over the top of the meat loaf.
(Let it run down the sides on its own.)

Bake for 45 minutes.

Serves 4.

Tuesday, August 23, 2016


Occasionally I make desserts just for us. Not too often, but sometimes I do. That's what I did when I made this Slow Cooker Cherry Spoon Cake. That was my intent anyway. As it turns out I dished out several servings for Friend Fran to take back to her house. She and her daughter couldn't tell me enough how much they loved it. It was really delicious. 


1         box yellow cake mix (a sugar-free cake mix will work)
1         (20-ounce) can cherry pie filling (a sugar-free cherry pie filling would work)

Preheat a slow cooker on HIGH for 10 minutes.

Spray the cooker with nonfat cooking spray.

In a mixing bowl, stir together the two ingredients until well mixed.
The batter will be thick.

Spread the batter in the slow cooker.

Place a paper towel over the cooker. Put the lid of the cooker on top to hold it down while the cake cooks.

 Cook on High for 2 hours.

Serve from the slow cooker with a large spoon - plain
or with a dab of whipped topping.

You might notice what looks like chocolate in the cake. I thought I would sprinkle some chocolate chips on top of the batter before I cooked it. The idea was good but the results weren't what I was hoping for. The chips sank to the bottom of the cooker as the cake cooked. If you want to add the chips, sprinkle about 1/4 cup on top of the cooking cake about 30 minutes before the cake is done. That way they will stay on top.

Thanks to Dawn Hall's Busy People's Slow Cooker Cookbook for the recipe.

Monday, August 22, 2016


If you like scalloped potatoes (like I do), but never make them because you think they are too difficult (like I do), well, you will l-o-v-e this recipe. Besides tasting so-o-o-o-o good, they are so-o-o-o-o easy.

I guess Old Man Schwump was a character on The Andy Griffith Show. This recipe named for him was in Aunt Bee's Mayberry Cookbook I found at an estate sale. The cookbook is full of pictures from the show and many of the recipes are related to characters on the show. Many of the recipes are favorites from members of the show's cast and crew.

This recipe was attributed to Marti Downs from Sparta, TN. I pretty much followed her recipe but did forget to sprinkle the paprika on top. I used a 1 quart casserole dish and probably used a few more potato slices than just 2 cups. Because of that I increased the milk to 1 cup. My husband and I ate half of the dish and it was supposed to serve 2. I guess some people might eat a larger portion, but not us.


2 - 3       cups thinly sliced potatoes (I peeled and sliced 3 potatoes)
1/3          cup minced onion
1              tablespoon flour
1/2          teaspoon salt
Dash pepper
1             tablespoon butter
3/4 - 1    cup scalded milk

Preheat oven to 375 degrees F. Grease or spray a casserole dish. (I used a 1-quart casserole dish with lid.)

Place a layer of potatoes in the bottom of the dish. (I had 2 layers of potatoes so I could cover spaces left from first layer.)

Sprinkle with some of the onion, some of the flour and salt that you have mixed together in a small bowl, and pepper over the layer. Dot with butter. (I omitted the onion, sprinkled with a little of the flour and salt mixture, then shook the pepper shaker over it, and then used measured 1 teaspoon of soft butter and using a spoon dabbed little bits over it. If you had some squeezable butter, I would just squeeze some over it.)

Repeat with another (2) layers of potatoes and the flour, salt, pepper, and butter.

Repeat with last of potatoes and the last of the flour, salt, pepper, and butter.

Pour the milk over all, and sprinkle with paprika.

Bake covered for 45 minutes.

Uncovered and bake for 15 more minutes, or until tender.


Friday, August 19, 2016


Last Thursday the Mexican Train group of the Northland New Neighbors' League met at Friend Dee's house for another fun afternoon. We always have so much fun when we meet and this time was no exception. 

I think I was the last one arriving and Dee was already dishing out the Double Chocolate Bread on a plate so I didn't get a picture of it in the loaf pan. I was excited to see something I could possibly share with you here on my blog. (I told her I needed something for next week for Friday. While my "wound" is healing on my leg where I had an "in situ" melanoma removed, I haven't been doing as much baking/cooking.)

The quick bread is so delicious and moist!! I can't say it enough. 

Dee used a double chocolate with chocolate chips muffin and quick bread mix that she got at Aldi. Just in case you do not have an Aldi grocery store, I saw a chocolate muffin and quick bread mix in Hy-Vee. Not sure if it contained chocolate chips but if your mix doesn't, just about a half of cup.


1             chocolate muffin and quick bread mix
2/3        cup milk
2            eggs
1/2         oil
1/2 - 3/4 cup chocolate chips if they are not included in mix.
1/4         cup peanut butter chips (optional, but they really taste good in the bread)
chopped nuts for top of bread

Preheat oven to 375 degrees F. Grease loaf pan (9 x 5 - inch)

Mix all ingredients til smooth.

Pour into loaf pan  and then sprinkle chopped nuts on top. 

Bake for 45 minutes.

Thanks Dee for a fun afternoon and definitely "a keeper" recipe.

Wednesday, August 17, 2016


I saw this recipe for sea salt sweet potatoes in the paper Sunday in the coupon section. Since it was advertising Morton Coarse Sea Salt, I will give them credit for the recipe.

I brought home some sweet potatoes a couple of weeks ago from Hillcrest Thrift Shop. I don't know who brought them for the volunteers, but there were several bags still there when I got there to work the middle shift. They were all small sweet potatoes but that was fine for my husband and me.

When I saw this recipe, I decided I would give it a try using the sweet potatoes. The recipe called for 2 lbs (about 3 medium sweet potatoes). I just chose 4 of my small ones because I felt like that was about what we would have eaten if I had baked them. When I peeled and cut them up, I had about 1-1/2 cups.

They were really good and my husband told me to make them again. That is always a good recommendation.


2     lbs (about 3 medium) sweet potatoes, peeled, and cut into 1 inch pieces.
1/2  teaspoon coarse sea salt, plus more for finishing (I did use fine sea salt)
2     tablespoons canola oil
1/4  teaspoon ground black pepper
1/4  cup maple syrup
1/4  cup pecan pieces

Preheat oven to 425 degrees F. Spray a 9 x 13 - inch baking pan with cooking spray.

Mix the sea salt, canola oil, pepper, and syrup in a small bowl.

Toss the sweet potatoes pieces with the sauce mixture coating well.

Arrange the mixture in the baking pan....with the potatoes a single layer.

Bake for 25 - 30 minutes, stirring halfway through.

Remove from oven and place in a serving bowl. Sprinkle with pecan pieces and sprinkle with additional sea salt before serving.


I had planned to make my dessert to take to Hillcrest Thrift Shop on Monday afternoon. When the volunteer "working" after me needed to trade shifts with me, I agreed. That meant I had yesterday morning to make the cake before I went. 

I planned to make an Apple Crumb Cake but when I started gathering the ingredients, I realized I didn't have a can of apple pie filling. This Coconut Filled Chocolate Cake was my other choice. I will make the Apple Crumb Cake, but the volunteers were very appreciative of the chocolate cake. It was really delicious and so moist.

The recipe is in Lia Wilson's Quick Fixes with Mixes cookbook. This is the 15th recipe I have made from this cookbook. What a good deal that turned out to be! (I got the cookbook at an estate sale for $1 or $2.) And I still have a bunch I want to make.


1       devil's food cake mix, batter prepared as directed on package except for substituting buttermilk for the water called for in the directions for a richer consistency
1       egg white
1/4   cup sugar
1       cup shredded coconut (I did use unsweetened coconut)
1       tablespoon flour
1       teaspoon vanilla (clear) (I used regular vanilla)

Preheat oven to 350 degrees F. Grease and flour a Bundt cake pan. (I sprayed mine with a nonstick cooking spray with flour)

Prepare cake mix according to box directions except for substituting buttermilk for the water.

In medium bowl, beat egg white until soft peaks form.
Gradually add sugar and continue to beat until stiff peaks form.
Fold in coconut, flour, and vanilla.

Pour half of prepared cake mix batter into prepared pan.

Drop coconut filling by spoonfuls evenly over center of batter in pan, avoiding touching the sides.

Pour remaining batter over and smooth top.

Bake for 45 minutes, or until cake tester comes out clean.

Cool cake in pan for 10 minutes, then turn out onto cooling rack. 

When cool, ice with Milk Chocolate Glaze.


1/3       cup evaporated milk
3/4       cup milk chocolate chips

In medium saucepan, melt chocolate chips in milk over medium heat,
stirring constantly.

Cool to lukewarm and spoon over cake, covering entire surface.

The Frosting had soaked into cake by the time I served it.