l’chaim ~ my recipes



1 yellow cake recipe (or box mix, no one will know,  I promise)

1 can pineapple rings

1 can crushed pineapple

1 stick butter

1/3 cup dark brown sugar

Preheat over to 350 degrees.  Place butter in 9 X 13” cake pan in the oven, while preheating.   Drain and reserve liquid from both cans of pineapple.  When butter is completely melted remove pan from oven, and arrange pineapple slices in the pan; then sprinkle the brown sugar on top of the pineapple rings.  Prepare cake according to the recipe replacing the liquid with the reserved juice from the pineapple.  When mix is finished, fold in crushed pineapple.  Pour mixture over the pineapple slices.  Bake until the center springs back when pressed, lightly.  Immediately reverse onto a flat baking sheet or serving platter.



2 graham cracker crusts (trust me you will be glad you made 2 pies!)

2 eight oz bars cream cheese (at room temp.)

1 tbs vanilla

2 tbs sugar

2 large cans of sliced peaches

1 pkg jello ( raspberry, strawberry or cherry all work well)

Drain peaches, reserving the liquid.  Prepare jello by adding only ½ cup boiling water, and stirring until dissolved.  Then add ½ cup of reserved liquid from peaches.  Allow mixture to cool.  In a separate bowl, combine cream cheese, vanilla and sugar; until smooth.  Divide cream cheese mixture between the 2 pie crusts; and spread evenly, all the way up the side, also.  Top with peach slices and then the cooled jello mixture.  Any leftover peaches and jello can go together in a separate bowl.  Refrigerate until the jello is set; at least 3 hours.

Corn Pudding 

  • 5 eggs
  • 1/3 cup butter, melted
  • 1/8 cup raw sugar
  • 1/2 cup almond milk
  • 4 tablespoons cornstarch
  • 1 pkg frozen whole kernel corn
  • 2 (14.75 ounce) cans cream-style corn
  1. Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
  2. In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.
  3. Bake for 1 hour


Rice and Shellfish Salad

2 c. cooked brown rice (leftover is OK)

1/2 c. Italian Dressing

1/2 c. Cherry (or Grape) Tomatoes, quartered (or halved if very small)

1 – 4oz can Water Chestnuts, sliced, drained

1/4 c. red Pepper, chopped small

1/4 c. scallions w/ tops, chopped small

1 lb.Crabmeat, picked through to remove shell/ cartilage, drained

1 lb cooked shrimp

2/3 c. Mayo

1 Tbls. Lemon Juice

a squirt of rooster sause

Toss rice w/ dressing and cool, if needed. Combine  w/ vegs and fish; chill. Before serving, blend mayo w/ lemon juice and rooster sause & fold gently into salad. Mmmmmmmmmmm

Red Tent Cookies & Be Mine Cookies:


Linda Pie ~ Winter


Homemade Pizza:


Homemade pizza is so much better than anything you can buy, for several reasons; flavor, freshness, quality, fun, economy and warming the house, among others. 

Blue Balls:


Not quite meatballs, not quite meatloaf, these are the kind of blueballs you will want again and again!

Forage Tempura and Dandelion Tea:


Tempura made with dandelion flowers, fiddleheads and morel mushrooms; so flippin’ tasty!

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