Saturday, March 28, 2020


Do you ever wish you had a piping hot, fresh-out-of-the-oven cornbread muffin to go with that reheated bowl of chili?  As "empty nester's" that happens quite often at our house.

We like the taste and convenience of those small boxes of JIFFY cornbread mix. They are easy, tasty and quick...but even THOSE "little" boxes are too much for just 1 or 2 people.

Here is my "empty nester trick":  Mix (using the instructions on the side of the box) This will make enough for 6 muffins.

Put 6 cupcake liners in a cupcake pan and give them a TINY spritz of cooking spray. Divide the batter, evenly, between the cupcake liners but, DON'T BAKE THEM..........FREEZE THEM.

When you need a cornbread muffin.......take one out of the freezer and let it sit at room temperature for about an hour.

Bake at 375° (NOT the 400° that the package recommends) for 20 minutes......that's it!!  Easy-peasy!!


Friday, March 13, 2020


I have been playing around with popover recipes for a while now, so I thought I would "get serious" and buy a popover pan. The new pan makes a HUGE difference, not so much in taste, but in appearance AND how big the air bubbles are inside of the popover. 

Popovers could not be easier or cheaper to make and they are such a treat, hot out of the oven with honey butter or strawberry jam!! 

If you do not have a popover pan, see note at the end of this post.

This recipe has several mini-steps
but they are ALL VERY EASY
and the popovers are delicious!!!

  • Preheat your oven to 425 degrees. 
  • Put your popover pan in the oven while it preheats (do not grease the pan while it is preheating in the oven).
  • While your oven and pan are preheating, whisk together:
3 eggs
1/4 teaspoon salt
1 teaspoon vanilla
1 cup of milk (see note)

1 tablespoon melted butter

NOTE ABOUT MILK: IF you have whipping cream on hand, put about 1/4 cup of whipping cream in a measuring cup and then fill the rest of the cup with 2% milk...if you have NO cream on hand...just use regular milk.

  • After the ABOVE ingredients are whisked together well, add one cup of all purpose flour (spoon flour into measuring measuring cup and level off with straight edge). Whisk everything together for about 30 seconds or until it looks very smooth and creamy. LET BATTER SIT UNTIL YOUR OVEN (AND PAN) HAVE REACHED 425°

  • Next quickly!!
  • Take the HOT popover pan out of the HOT oven and quickly spray each cup with vegetable spray, then put roughly 1/2 teaspoon of CHILLED butter into the bottom of each HOT cup. 
  • QUICKLY put batter into cups, filling half way full (makes six BIG popovers).
  • Bake popovers at 425 for 20 minutes.

  • After 20 minutes, turn the oven down to 325 and bake for another 15 minutes.

  • Remove popovers from pan and poke a tiny hole (I use a toothpick) in the bottom of each popover to relieve a little steam (not totally necessary if you are going to eat them right away).

 NOTE ABOUT POPOVER PAN: If you do not have a popover pan, you can use 6 ounce (oven safe) custard cups (I used the clear Pyrex ones, for a long time, with great success). I placed them all on a cookie sheet for easier handling. The popovers will not get quite as tall (as they do with a popover pan) but they taste every bit as good.

Someone from outside the USA wrote and asked me what a popover pan was, so here is a photo. As you can see, it is almost like a cupcake pan, but the cups are a lot deeper and spaced far apart so the hot air can circulate around each cup.

Wednesday, December 18, 2019


This candy treat is very quick and easy to make and it tastes VERY much like an Almond Joy candy bar (only I think they are even better).

Just a few ingredients and no baking makes this recipe a real winner and they look so pretty. Great for gift giving or just for snacking.

1 1/2 cups shredded sweetened coconut
8 tablespoons sweetened condensed milk (NOT evaporated)
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

12 ounce bag of milk chocolate chips (see note)
1/4 cup toasted almonds (optional)(see note)

Put the coconut, sweetened condensed milk and extracts in the food processor and pulse until the mixture is finely chopped and thick and sticky.

Put 24 mini cupcake papers into a mini cupcake pan and set aside.

Melt the chocolate chips  (until smooth)in the microwave, on 30 second blasts (stirring well after each 30 seconds). My microwave took a total of about 75 seconds, or 2 1/2 blasts).

Spoon about 1 teaspoon melted chocolate onto the bottom of each mini cupcake paper and smooth it around a little.

Next, (using slightly damp hands) roll the coconut mixture into balls about the size of a grape and  sit them on top of the melted chocolate center. Flatten ball (just a little) with your finger.

Top coconut ball with about 2 teaspoons* melted chocolate. That's it!! *just enough to completely cover the coconut...but not too thick.

Set the candy in the fridge for about 10 minutes to "set" the chocolate. It couldn't be easier!!!  Makes 24 candies.

NOTE: Any flavor chocolate chips will work. We like milk chocolate, but semi-sweet or dark would work well too.

NOTE: I don't put nuts in this candy, but if you want them, go for it. A whole toasted almond on top of the coconut layer works well.

NOTE: I keep these in the fridge, although it's not necessary. It just depends on how hot it is where you live.