Miscellaneous Recipes with Pictures Snack

Roasted Pumpkin Seeds

I found this recipe on the Simply Recipes website.   The flavor was fantastic, however we over baked them a tad so some of the seeds had a little burnt flavor.  The picture shows a browned pumpkin seed, I would recommend watching them closely, especially if your oven runs hot.

One medium sized pumpkin
Olive oil

  1. Preheat oven to 400°F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.
  2. In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a half tablespoon of salt for every cup of water (more if you like your seeds saltier). Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.
  3. Spread about a tablespoon of olive oil over the bottom of a roasting pan. Spread the seeds out over the roasting pan, all in one layer. Bake on the top rack until the seeds begin to brown, 10-20 minutes. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating. Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole.
Bars Cakes Desserts Miscellaneous Recipes with Pictures

Brownie Edges

Brownies with edges

This here post is for all you folks who LOVE brownie edges.  If you’re at all like me – you tend not to venture too far away from the edge of the brownie pan.  In fact, you eat all around a pan of warm brownies, enjoying every morsel of chewy-edge bliss before leaving the comfort and safety of the brownie pan.

I was fortunate to receive a modern baking miracle called the “Baker’s Edge” baking pan for Christmas.  The designer of this pan is an absolute genius, I wish I had thought of this first.  See the pictures below and purchase one of these bad boys for yourself.  It surely won’t disappoint.

Beef Chicken Fish & Seafood Miscellaneous Pork Vegetables

Grilling Times

For all you folks who like to grill, I found this great little website called “” that gives detailed grilling times for all kinds of meat, fish seafood and vegetables. It also tells you how to determine grilling temperatures. Click the icon below and take a gander for yourself . . .

Grilling Times Website

Candy Cookbook Miscellaneous

Easter Egg Nests

1/4 C. margarine
4 1/2 C. marshmallows
1/4 C. creamy peanut butter
1/4 C. mini chocolate chips
4 C. chow mein noodles
Jelly beans

Melt margarine; add marshmallows and stir until melted. Add peanut butter and chocolate chips; stir until melted and combined. Pour over noodles. Place mounds of mixture on waxed paper and form into nests. Put jelly beans in nest.

Candy Cookbook Miscellaneous

Grandma B’s Popcorn Balls

1 C. corn syrup
1/2 C. sugar
1 tsp. cream of tartar
1 T. butter
1/4 tsp. soda
4 qts. popped corn

Boil syrup, sugar and cream of tartar to a soft ball stage. Remove from heat; add butter and soda while stirring. Pour over freshly popped corn. Cool and form into balls.

Makes 15 popcorn balls.

Cookbook Desserts Miscellaneous

Dee’s Caramel Popcorn

1 C. butter
2 C. brown sugar
1/2 C. corn syrup
1 tsp. salt
1/2 C. baking soda
1 tsp. vanilla
6 qts. popcorn

Melt butter; stir in brown sugar, syrup and salt. Bring to boil, stirring constantly. Boil, while stirring, for 5 minutes. Remove from heat. Stir in soda and vanilla. Pour over popcorn. Place in shallow pan.
Bake 1 hour at 250°; stir every 15 minutes.

Cookbook Desserts Miscellaneous

Chocolate Popcorn

2 C. sugar
1 C. milk
2 or 3 heaping T. cocoa, to your taste
1 tsp. vanilla
1 T. butter
Popped corn

Boil without stirring until soft ball stage. Stir in vanilla and butter. Sit pan in cool water until begins to thicken. Quickly pour over popped corn and stir to coat popcorn. Eat and enjoy!


Mother’s Lifetime Recipe

2 heaping cups of patience
1 heartful of love
2 handsful of generosity
dash of laughter
1 headful of understanding

Sprinkle generously with kindness.
Add plenty of faith and mix well.
Spread over a period of a lifetime.
And serve everybody you meet.

Cakes Cookbook Miscellaneous

German Chocolate Cake Icing

Really good!

1 C. evaporated milk
1 C. sugar
3 egg yolks
1/2 C. margarine
1 tsp. vanilla
1 1/3 C. coconut
1 C. pecans, chopped

Cook first 5 ingredients and stir over medium heat until thick, 12 minutes. Stir in coconut and nuts. Cook until thick enough to spread, beating occasionally.

Cakes Cookbook Miscellaneous

Aunt Nonnie’s Wedding Cake Frosting

1 heaping C. Crisco
Dash of salt
1 tsp. vanilla
1 tsp. cornstarch
Approx. 1 tsp. white corn syrup
1 – 2 lb. bag C &H powdered sugar
1/2 C. boiling water

Put the first 5 ingredients in large bowl of mixture; beat. Add half of the powdered sugar; beat well. Gradually add boiling water and rest of powdered sugar. Beat several minutes, until smooth, scraping bowl often. If too thick to spread, may be thinned with a little milk or cream.