Recipe Page

Chocolate Éclair Dessert

1 large package instant vanilla or French vanilla pudding
3 cups milk
1 box graham crackers
1 8-oz cool whip

Mix pudding and milk well and let set up. When it has set up carefully stir in cool whip.

Line a 9 x 13 pan with graham crackers. Pour on half the pudding mixture. Top with a layer of graham crackers. Top with the remainder of the pudding. Top with remaining graham crackers.

Melt 4 ½ tablespoons butter and 3 squares unsweetened chocolate. Add 3 tablespoons white Karo syrup, 1 ½ teaspoons vanilla, 2 ¼ cups sifted powdered sugar and 4 ½ tablespoons milk. Mix well and spread over the top of the dessert. Refrigerate for at least 12 hours.


 6-Bean Slow-Cooker Bake

15 ½ oz can chickpeas                                 15 oz can yellow wax beans
15 oz can lima beans                                     16 oz can pork and beans
15 ½ oz can hot chili beans                       10 ¾ oz can tomato soup
14 ½ ox can green beans                             1 ¼ cup sugar
6 oz can tomato paste                                  2  Tbls barbecue sauce
2 Tbls mustard
1 lb crumbled bacon, crisply cooked and crumbled
1 lb pkg hot sausage, sliced and browned ( I used Saag’s Hot Link Sausage)

Add all ingredients to a slow cooker; mix well. Heat on low setting until warmed trhough, about 4 hours. Serves 10-12.


Honey Mustard Macaroni Salad

Makes 12 servings
  • 6 hard-cooked eggs, diced
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1/2 cup diced green bell pepper
  • 2 cups mayonnaise
  • 1 cup milk
  • 1/2 cup sweet pickle relish
  • 1/3 cup prepared honey mustard
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper

  1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and rinse macaroni under cold water until chilled. Transfer macaroni to a large salad bowl.
  2. Toss pasta with hard-cooked eggs, onion, celery, and green bell pepper. Whisk mayonnaise, milk, pickle relish, and honey mustard in a bowl and pour dressing over the salad; mix well and season with sea salt and ground black pepper.


Pumpkin Roll

3 eggs                                                                         Confectioners’ sugar for dusting
1 cup white sugar
2/3 cup canned pumpkin                                             1 cup confectioners’ sugar
3/4 cup all-purpose flour                                             3/4 teaspoon vanilla extract
1/2 teaspoon ground cinnamon                                  2 tablespoons butter, softened
1 teaspoon baking soda                                              8 ounces cream cheese
1/2 cup chopped walnuts


Preheat oven to 375 degrees. Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper.

In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top.

Bake at 375 degrees for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.

To Make Filling:  Mix confectioners sugar, vanilla, butter or margarine, and cream cheese together till smooth.

Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioner’s sugar, if desired.