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The Homemaker

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Lazy Day Cobbler

1 stick Margarine

1-cup sugar

 1-cup self-rising flour

¾ cup milk

1 large can sliced peaches


1.        1stick margarine place in 9x13 pan and melt in 350* oven

2.        Beat together 1 cup sugar, 1 cup self rising flour (Or 1 cup regular flour, 1.5 t baking powder & ¼ salt), ¾ cup milk to a smooth batter

3.        Pour over melted butter (DO NOT STIR)

4.        Empty one undrained can of large sliced peaches over the batter

5.        Bake 350* for 30-40 minutes until brown (batter will rise to the top)



No Bake Chocolate Cookies

1 stick of  margarine

2 cups sugar

½ cup coco

½ cup milk

1 tsp. vanilla

1/2 cup peanut butter

3 cups oatmeal

chopped pecans (optional)

~~Melt butter, sugar, and coco. Add milk, bring to a boil. Boil for 2 minutes. Add vanilla and peanut butter, then add oatmeal and pecans. Spoon out on wax paper, FAST!



Cookie Sandwhich

Vanilla ice cream


Mini Chocolate chips


* Put a cookie on bottom spoon ice cream on top put cookie on top and roll in mini chocolate chips


Kyles Martha Stewart Rockie Road Brownies

Buy a 1 package brownie mix (do not get out a double broiler!)

pecans chopped

bag of marshmallows


1.        make brownie mix according to directions

2.        add 1/8 cup nuts ¼ bag marshmallows

3.        cook as directed

4.        stop ½ way through cooking and sprinkle ¼ bag of marshmallows over the top to cover the top and 1/8 cup of pecans

5.        cook til done let this item rest before serving

6.        embellish with vanilla ice cream for a fancy tasty treat!


Banana Bread

1/2 cup oil

1 1/2 cups mashed ripe bananas (aprx. 4)

1/2 tsp. vanilla

3 eggs

2 1/3 cups baking mix (like bisquick)

1 cup sugar

1/2 - 1 cup chopped pecans (optional)

  1. Beat all ingredients
  2. Pour into a bundt pan or 2 loaf pans
  3. Bake at 325 degrees about 45-60 minutes, or until a wooden toothpick inserted comes out clean

Fabulous Peach Dump Dessert

1 bag frozen peaches

1 Tbsp. cornstarch

1/2 tsp. vanilla

1/4 cup brown sugar

1/2 tsp. cinnamon

1 jiffy white cake mix

4 Tbsp. melted butter

~~Lightly grease the slow cooker / crock pot; place peaches in the bottom. Sprinkle with cornstarch. Drizzle with vanilla & sprinkle brown sugar all over. Sprinkle with cinnamon then cake mix. Cover and cook on high for 3 to 3 1/2 hours. Serve with vanilla ice cream.


Strawberry Trifle

1-5oz. pkg. instant vanilla pudding mix

3 cups cold milk

1- 9inch angel food cake

4 bananas

1-16oz. package frozen strawberries,thawed, or 1 1/2 lbs. fresh

1-12oz. container frozen whipped topping, thawed

  1. Prepare pudding with milk according to package directions.
  2. Cube the angel food cake
  3. In a trifle bowl, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping.
  4. Repeat layers. Cover & chill in refrigerator for 4 hours before serving.

Ashley’s Cream Cheese Bars

2 pkg pilsbury Crescent rolls

2 8oz pkg cream cheese

1 cup sugar

1 Tsp vanilla

spread 1 pkg of crescent rolls in pyrex dish. Combine cream cheese sugar and vanilla and spread over cresent rolls/ Top with second package of crescent rolls


¼ cup melted butter

½ cup sugar

1 tspn cinnamon

melt butter and our over above. Sprinkle with cinnamon and sugar. Bake 350* for 30 minutes use 8X8 pyrex for ½ batch


Banana Split Cheesecake Squares

2 cups HONEY MAID Graham Cracker Crumbs

1/3 cup butter or margarine, melted

1 cup sugar, divided

3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 tsp. vanilla

3 eggs

1/2 cup mashed banana

1 cup halved strawberries

1 banana, sliced, tossed with 1 tsp. lemon juice

1 can (8 oz.) pineapple chunks, drained

PREHEAT oven to 350°F. Mix graham crumbs, butter and 1/4 cup of sugar. Press onto bottom of 13x9-inch baking pan.

MIX cream cheese, remaining 3/4 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in mashed banana. Pour over crust.

BAKE 30 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.

CUT into squares. Top with strawberries, sliced banana and pineapple.


Not Yo’ Mama’s Banana Pudding

Paula Deen

2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.


Lemon Curd Pudding

PREHEAT oven to 350°F. Mix graham crumbs, butter and 1/4 cup of sugar. Press onto bottom of 13x9-inch baking pan.

MIX cream cheese, remaining 3/4 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in mashed banana. Pour over crust.

BAKE 30 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.

CUT into squares. Top with strawberries, sliced banana and pineapple.

2 cups sugar
1/2 teaspoon salt
6 tablespoons flour
2 cups half-and-half
4 egg yolks
2 lemons, juiced, grated zest
4 egg whites, stiffly beaten

Preheat oven to 350 degrees F. Using a bowl, combine the sugar, and salt, flour, and stir well until all flour has disappeared. Slowly add the half-and-half. Add the egg yolks, lemon juice, and grated zest. Gently fold in the beaten egg whites and pour mixture into a buttered 8 by 2-inch square pan. Set the pan inside a larger pan. Carefully pour hot water into the larger pan so that it reaches about 1-inch up the sides of the lemon curd pan. Be very careful not to get any of the water in the lemon curd pudding. Bake for 30 to 35 minutes or until golden brown.



Fruit filled quesadillas

5 fresh apricots, halved

¼ cup apricot nectar

2 teaspoons sugar

½ cup sliced fresh strawberries

½ teaspoon ground cinnamon

2 flour tortillas (8”)

Butter flavored non stick cooking spray

2 cups reduced fat vanilla ice cream

¼ cup fresh raspberries

In a non stick skillet cook and stir the apricots, nectar and 1 teaspoon sugar over low heat until apricots are tender about 5 minutes. Stir in the strawberries; cover and remove from the heat. Combine cinnamon and remaining sugar set aside. Im another nonstick skillet cook one tortilla over low heat for 1-2 minutes on each side or until golden and crisp Spritz one side with butter glavored spray and sprinkle with half of cinnamon sugar. Repeat with remaining tortilla. Place a tortilla sugared side down; spread with fruit mixture. Top with remaining tortilla, sugared side up, cut into four wedges . Serve each wedge with ½ cup of ice cream and a Tablespoon of raspberries.



Single Crust Peach Pie

3/4 cup white sugar

2 tablespoons butter, softened

1/3 cup all-purpose flour

1/4 teaspoon ground nutmeg

2 cups peaches in syrup

1 recipe pastry for a 9 inch single crust pie

Cream sugar and butter or margarine together. Add flour and nutmeg; mix until mealy. Spread 1/2 of mixture in pie crust. Arrange peaches on top of crumb mixture. Sprinkle remaining crumb mixture on top of peaches.

Bake at 450 degrees F (230 degrees C) for ten minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking for 40 minutes, or until brown.



Kim’s Apple Pie

1/2 cup white sugar

little  all-purpose flour

6 cups apples

1 tspn cinnamon

1 recipe pastry for a 9 inch single crust pie


1/3 cup sugar

1 tspn cinnamon

¼ margarine

Mix sugar, flour& cinnamon and then toss the apples in the mixture until coated.  Then layer apples in the bottom of the pie crust, Mix the crumble ingredients and sprinkle on top of the pie or you can do what  I usually do which is make a no roll crust top and put egg whites on top of the pie and poke wholes in the top of the pie.


Pineapple Pie

1 (9 inch) deep dish pie crust

1 cup white sugar

1 tablespoon all-purpose flour

3/4 cup flaked coconut

2 eggs

3/4 cup crushed pineapple, drained

1/4 cup butter, melted

In a small bowl, mix sugar and flour. Stir in coconut.

In a larger bowl, beat eggs lightly. Mix in pineapple, and then coconut mixture. Add melted butter, and mix well. Pour filling into deep dish pie crust.

Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes.


Frosty Fruit Pie

1 medium firm banan sliced

2 tbspn lemon juice

1 reduced fat graham cracker crust

3 cups reduced fat frozen strawberry yogurt softened

1 can reduced sugar fruit cocktail drained

1 ½ cup reduced fat whipped topping

½ cup fresh raspberries

¼ cup  coarsely chopped pecans

In a small bowl combine banba slices and lemon juice, let stand for 5 minutes. Drain well. Arrange banana slice over bottom of crust. Spread with frozen yogurt top with fruit cocktail and whipped topping. Freeae until firm. Remove from the freezer 10 minutes before serving. Garnish with raspberries and pecans.


Mudslide Pie

7 ounces chocolate cookie crumbs, plus more for garnish
2 tablespoons butter, melted
3 (1-quart) containers coffee ice cream
Chocolate sauce
Chopped nuts (optional)

Using a large mixing bowl, place cookie crumbs and melted butter. Mix until the ingredients are well blended and moist. Keep mixture at room temperature until needed for pie shells. Lightly spray 2 pie tins with vegetable oil. Place the prepared crust into the pie tins and press firmly on the bottom and sides of each tin, forming a smooth and even thickness approximately 1/8-inch thick. Use a ladle to even out the crusts. Place piecrusts in freezer before ice cream can be placed into crusts. Equally portion the ice cream into the pie shells. Mound the ice cream to create a 3-inch high dome. Use a glove and napkin to help with this process. Place pies on a sheet pan and place in the freezer for approximately 6 hours or more. To serve, Drizzle with chocolate sauce and sprinkle with more cookie crumbs and chopped nuts, if desired.



Libby’s Famous Pumpkin Pie

3/4 cup granulated sugar

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 large eggs

1 can (15 oz.) LIBBY'S 100% Pure Pumpkin

1 can (12 fl. oz.) CARNATION Evaporated Milk

1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Whipped cream (optional)

MIX sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.POUR into pie shell. BAKE in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.


Strawberry Pie

2 pints fresh strawberries bulled

2 tablespoons cornstarch

1 ½ cups cold water

1 package .3 oz sugar free strawberry gelatin

3 tablespoons sugar1 reduced fat graham cracker crust

2 cups reduced fat whipped topping

Set aside four whole berries for garnish. Slice remaining strawberries and set aside. In saucepan, combine cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened Remove from the heat stir in gelatin and sugar until dissolved. Stir in sliced strawberries, Pour into crust. Cover and refrigerate for 2 hours or until firm. Cut reserved strawberries in half. Garnish each serving with whipped topping and berry half.



Rachel Baker’s Strawberry Dream Cake

1 white cake mix

3 oz strawberry jello

2 Tbspn flour

¾ cup canola oil

4 eggs

½ cup water

½ pkg frozen strawberries

Combine cake mix, jello, flour, eggs and water. Add strawberries, syrup to batter. Beat one minute add oil and beat another minute. Bake 350* for 35-45 minutes in double layer pans.


Tropical Dump Cake

Southern Living

2 (20 oz) cans crushed pineapple undrained

1 (18.25 oz) package white cake mix

½ cup butter or margarine cup up

2 cups pecans toasted

Ice Cream or shipped topping

Drain 1 can of crushed pineapple and spread all of the pineapple on bottom of a lightly greased 13”X9” pan. Sprinkle cake mix over fruit. Dot evenly with butter & sprinkle with pecans. Bake at 350* for 45-50 minutes or until golden and bubbly. Serve with ice cream.


Amy Barrett’s Busy Day Dump Cake

1 can apple pie filing

1 cup brown sugar

1 pkg spice cake mix

1 cup crushed pecans

2 sticks butter cut into small pieces

Preheat oven to 325* Grease the 9X13 in Pan. Layer ingredients in the order they appear. Bake for one hour served warm with ice cream enjoy


To make the sugar free Old Fashioned Spice Cake Mix

1 cup raisins

1 cup water

1/2 cup shortening

1 egg

1 3/4 cups all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1/2 cup chopped walnuts

3/4 cup white sugar

1/2 teaspoon baking soda


Crock Pot cake

1 choclate cake mix

1 small box instant choc. Pudding

4 eggs

1 cup water

2/3 cup oil

1 pint sour cream

1 8oz pkg chips

Spray inside of crock pot thoroughly with cooking spray. Mix all ingredients together with a mixer. Place in a crockpot. Cook for about 6 hours on low setting.


Quick & Easy Chocolate Cake

1 ½ cup flour

1 cup sugar

3 Tblspn unsweetened cocoa powder

1 tspn baking soda

½ tsp salt

3 Tbspn vegetable oil

1 Tbspn white vinegar

1 tsp banilla

1 cup cold water

Preheat oven to 350*. Mix all ingredients in a bowl; then poor into a 8X8 inch glass dish coated with cooking spray . Bake 30 minutes or until a toothpick inserted in the center comes out clean.


Heavenly Hash

4 eggs

2 cup sugar

2 stick margarine melted

1 ½ cup self rising flour

4 Tbspn cocoa

1 cup chopped pecans2 tspn vanilla 1 bag mini marshmallows

preheat oven to 325* , Grease and flour a 9X13 pan. Beat eggs slightly, stir in sugar and melted margarine In separate bowl, ix flour, coca and nuts add vanilla to egg mixture and then add dry mixture and stir evenly. Bake at 325* for 35 minutes. When cake is done cover with mini marshmallows. Then ice cake

Icing for Heavenly Hash

1 stick margarine melted

4 teaspoons cocoa

1 box powedered sugar, sifted

½ cup evaporated milk

Mix until creamy. Pour over marshmallows and hot cake. Let cool.





Cookie & Bars

Sam’s Choice Chocolate Chip Cookies

2 ¼ c all purpose flour

1 teaspoon salt

1 tspn baking soda

¾ brown sugar firmly packed

¾ cup granulated sugar

1 cup softened butter or margarine

1 teaspoon vanilla extract

2 eggs

1 package Sam’s choice semi sweet schoclate chips

1 cup chopped nuts

Pre heat oven to 375* Combine flour salt and baking soda in bowl and set aside. Combine brown sugar granulated sugar, softened butter or margarine and vanilla and beat until creamy. Add eggs and beat. Add dry ingredients and mix well. Stir in Sam’s choice Semi Sweet Chocolate Chips and chopped nuts (if desired). Drop mixture by rounded teaspoonfuls and ungreased cookie sheets. Bake 8 to 10 minutes . Makes apx. 100-2” cookies.


Kellog Rice Krispies Treats

tablespoons margarine or butter

package (10 oz. about 40) regular marshmallows


or 4 cups miniature marshmallows

cups Kellogg's® Rice Krispies® cereal

1. Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. 2. Add KELLOGG'S® RICE KRISPIES® cereal. Stir until well coated. 3. Using buttered spatula or waxed paper, press mixture evenly into
13 x 9 x 2-inch pan coated with cooking spray. Cut into 2-inch squares when cool. Best if served the same day. Yield: 24 squares
MICROWAVE DIRECTIONS: In a large microwave safe bowl, heat margarine and marshmallows at HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.Note :For best results, use fresh marshmallows. 1 jar (7 oz.) marshmallow creme can be substituted for marshmallows. Diet, reduced calorie or tub margarine is not recommended. Store no more than two days in airtight container.


Sugar cookie Icing

1 cup confectioners’ sugar

2 teaspoon milk

2 teaspoon light corn syrup

¼ teaspoon almond extract

3 drops ---color??- food color

In a small bowl stir together confectioners sugar and milk until smooth. Add the corn syrup and almond extract mix well if icing is too thick add more corn syrup. Divide into separate bowls and add food colorings if desired intensity. Dip cookies or paint them with a brush.


Whole Wheat Snickerdoodles

1/2 cup margarine (1 stick)

3/4 cup brown sugar

1 large egg

1/2 teaspoon vanilla extract

1 teaspoons baking powder

1/4 teaspoon salt

1-1/2 cups whole wheat flour

2 tablespoons white sugar mixed with 1-1/2 teaspoons cinnamon

In a large bowl mash together the margarine and sugar.  Add the egg and vanilla and beat until everything is creamy.  Add the baking powder, salt and whole wheat flour.  Stir it up until you have a nice thick dough.  Some folks chill the dough, but I am usually in too much of a hurry to do that, so I never bother. In a cereal bowl, combine the cinnamon and 2 tablespoons sugar.

Now comes the fun part, let the kids help.  Shape the dough into balls the size of a walnut, or an egg yolk.  Roll them in the cinnamon-sugar mixture.  Place the coated balls on an oiled cookie sheet.  Using the bottom of a smooth cup or glass, press the dough down to flatten the cookies slightly. Bake them at 400° for 10 minutes.  If your oven runs hot, turn it down to 375°.  These cookies are great for lunch boxes and as after school snacks.  These are an old favorite of mine.  My momma made a similar recipe for us as children, and they are exceptionally good.



Cinnamon Raisin Bars

1 cup boiling hot water

1 cup raisins

1/2 cup oil or shortening

1 cup sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1 medium egg

1 teaspoon baking soda

1/2 teaspoon salt

2 cups flour

Place the raisins in a large bowl while you heat up the water.  When the water boils, pour it over the raisins.  They will swell up and absorb some of the water.  Add the oil or shortening.  The heat from the raisins and water should be enough to melt the shortening, if that is the fat you use.  Stir in the sugar, cinnamon and nutmeg.  Add the egg and mix everything until the oil is well combined with everything else.  Add the baking soda, salt and flour.  Mix very well.  The batter will be thin and lumpy.  That's alright, it is supposed to be.  Turn this batter into a well oiled 9 by 13-inch rectangular pan.  Bake at 375° for about 25 minutes.  Remove from the oven and cool before cutting.  Frost if desired with a simple vanilla frosting. 


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