Cherry Dump Salad

Cherry Dump Salad

yield: 8+ SERVINGS

prep time: 2 HOURS, 5 MINUTES


  • 1 can (21oz) Cherry Pie filling
  • 1 can (15oz) crushed pineapple (don’t drain the juice)
  • 1 can (14oz) sweetened condensed milk
  • 12oz Cool Whip


  1. Dump all ingredients into a large bowl.
  2. Combine with a wooden spoon until ingredients are evenly blended.
  3. Cover and refrigerate 2 hours or more. Serve and enjoy.

Loaded Potato Salad

Loaded Potato Salad

yield: 12-16 SERVINGS

prep time: 15 MINUTES

cook time: 40 MINUTES


  • 3 lb red potatoes
  • 30oz jar Hellman’s Real Mayonnaise
  • 1lb bacon, cooked and crumbled
  • 1 cup shredded colby-jack cheese
  • 3 green onions, sliced
  • 2 tsp kosher salt
  • 1/2 tsp black pepper


  1. Boil potatoes in a large pot, covered, until fork tender. Remove immediately and the skin should pinch right off. Cool ten minutes, then dice the potatoes small (this keeps them from being mashed).
  2. In a large bowl combine diced potatoes, mayonnaise, bacon, cheese, onion, salt and pepper.
  3. Mix until blended. Refrigerate until ready to serve.

Let’s not give up! Let’s pray for each other.

This morning I woke up raring to go. First I had to go to the doctor to get my labs done. After that, I stopped and grabbed a quick breakfast and finally was able to have that hot cup of coffee.coffee2

I came back home and made a fresh pot of coffee too so I would have it when I was ready.

When the farm truck came Tuesday, I bought some zucchini. I grabbed it today and peeled it and grated it. I followed my directions and then poured it in a baking, loaf pan and the extra batter, I placed in individual miniature loaf pans.bread

I cleaned up my mess and then I was totally exhausted. I mean I was ready to collapse and take a deep nap. I refused to give in.  I swept the floors and then I just couldn’t make it anymore.

I sat for a while and played my memory games online. When the bread was done; I  had to rest. I laid down about twenty minutes. My arch just burned to no end. This crazy Dystonia is ruining my arch. I think I am going to bring it up tomorrow to the doctor when I return for my lab results. Maybe there is a shoe insert or something to help.

My friends; I have always looked at me as having great inner strength. I know I am being tested by God to make sure I turn to him in need. I do pray for him to help me. I pray for so many cures for my friends; but I, like everyone else is has a chronic issue, gets tired of the pain and fighting.

I must not give up though. I refuse to give in to these daily aches and falls. People need me. God needs me to do something else, or I would have gone home with my parents or brother.

We must stay strong my friends. So many others are much worse off. I may end up in a wheelchair, but not today. My arch hurts; but at least I can feel my foot. I may weeble-wobble and fall; but I can still walk.

Let’s keep the fight going for so many cures my friends! Let’s all pray for each other!

Photo taken by me.


Breakfast Pies

Breakfast Pies

Breakfast Pies

Rated as 4.48 out of 5 Stars
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“Individual breakfast pies that can be made ahead of time, and microwaved as needed. My 3 year old grandson loves them, and they are finger food for the little ones. The big guys love them too. I fix hash browns and gravy as side dishes for the big guys, and it is a huge hit!”


  • 3/4 pound breakfast sausage
  • 1/8 cup minced onion
  • 1/8 cup minced green bell pepper
  • 1 (12 ounce) can refrigerated biscuit dough
  • 3 eggs, beaten
  • 3 tablespoons milk
  • 1/2 cup shredded Colby-Monterey Jack cheese


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large, deep skillet over medium-high heat, combine sausage, onion and green pepper. Cook until sausage is evenly brown. Drain, crumble, and set aside.
  3. Separate the dough into 10 individual biscuits. Flatten each biscuit out, then line the bottom and sides of 10 muffin cups. Evenly distribute sausage mixture between the cups. Mix together the eggs and milk, and divide between the cups. Sprinkle tops with shredded cheese.
  4. Bake in preheated oven for 18 to 20 minutes, or until filling is set.

Butter Pecan Apple Skillet Cake with Bourbon Caramel

Butter Pecan Apple Skillet Cake with Bourbon Caramel Sauce

yield: 8

prep time: 15 MINUTES

cook time: 40-45 MINUTES

total time: 1 HOUR

One slice of this Butter Pecan Apple Skillet Cake with Bourbon Caramel Sauce and you’ll name this your favorite dessert ever eaten.



  • 1/2 cup unsalted butter, softened
  • 1 1/2 cup granulated sugar, divided
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/3 cup sour cream
  • 1 package (about 3 1/2 cups) Crunch Pak apple slices, peeled and diced
  • 1/2 cup chopped pecans


  • 1/4 cup unsalted butter
  • 1/2 cup light brown sugar, packed
  • 3 Tbsp heavy whipping cream
  • 2 Tbsp Bourbon
  • pinch of salt
  • Butter Pecan ice cream, for serving, optional


  1. Preheat oven to 350 degree F. Grease a 9 or 12 inch cast iron skillet with shortening (unless your skillet is well seasoned already). Set aside.
  2. In a large mixing bowl, combine butter and 1 1/4 cup of granulated sugar (saving the remaining 1/4 cup for later). Beat together until pale and fluffy, about 3 -4 minutes.
  3. Add in eggs and vanilla, beat until well combined.
  4. Slowly add in flour, baking powder and salt. Mix until just combined. Beat in sour cream. Fold in apples and pecans.
  5. Pour batter into prepared skillet. Sprinkle with remaining sugar.
  6. Bake for 40-45 minutes. Allow cake to cool slightly in pan while making the caramel sauce. (or you can make caramel sauce while cake is cooking)
  7. For the caramel, in a saucepan, add butter and heat over medium heat until melted. Whisk in the brown sugar, heavy cream, salt, and bourbon. Heat over medium high heat until boiling.
  8. Boil for one full minutes and serve over warm cake with butter pecan ice cream. ENJOY.