Sunday, May 31, 2015

Magic Custard Cake

I have been intrigued with Magic Custard Cake recipes around the net, and was so tickled with the results when I finally tried it for myself. 

It really IS Magic!

The batter is pretty soupy...pour it into the pan and it bakes up a magic layer of custard in the middle!!

I don't know how in the world it works, I just know it does.

The first time I made this, I shared with a sis-in-love and hubby.  She's a great cook and wanted that recipe...PRONTO!! 

Do hope you'll try it soon.  I can't wait to make it again and impress others as well.  And I want to make the CHOCOLATE version next!

I found the recipe here at Hugs & Cookies sure to stop by and check out her awesome photos! (sooo much nicer than mine!)


2 c. milk, lukewarm 
4 eggs, separated, room temp
1 tsp. vanilla extract
3/4 c. sugar
(I used half xylitol, half sugar)
8 Tb. butter, melted (1 stick)
3/4 c. all purpose flour
powdered sugar for dusting cake

Preheat oven to 325. Grease, then line 8" X 8" baking pan with parchment paper. 

Heat milk, just to room temperature; set aside. 

In large glass bowl, beat egg whites until stiff; set aside. 

In large bowl, beat egg yolks and sugar until light and fluffy.  Add cooled butter and vanilla.  Beat for 2 minutes. Add flour and blend until smooth. 

Slowly add milk to sugar mixture and beat until well blended. Add egg whites, about 1/3 at a time and gently fold in, using a spatula (I used a whisk lightly), repeat until egg whites are folded in.

Pour batter into prepared pan.  (Mixture will be very thin). Bake about 60 minutes or until top is lightly browned.  Cool to room temp; dust with powdered sugar before serving. 

Linked to Lou Lou Girls
Full Plate Thursday
Weekend Potluck
Meal Plan Monday

You might like these other desserts...

Zucchini Cupcakes with Salted Caramel Frosting

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Friday, May 29, 2015

Wendy's Copycat Berry Almond Salad & Weekend Potluck #172

We're so happy you take the time to stop by...

When I share something worth sharing...again...

I love Wendy's salads and was so thrilled to be able to make this one myself! 

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

BLT PASTA SALAD by Everyday Mom’s Meals

Recipes that caught our attention ~

RANCH BLT CHICKEN TACOS by Scrumptilicious 4 You

PEANUT BUTTER SHEET CAKE by Cooking with Carlee

And, a personal favorite ~

Glazed Sopapilla Bites by Tornadough Alli 

Your hostesses ~

Remember that when you link up, it shows on all FIVE blogs. Plus…


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  1. Please link up to your exact post and not the main page to your blog.
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When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!

Thursday, May 28, 2015

Leader Enterprise - Memorial Day - May 20, 2015

You may have seen this photo of a cake I made a few years ago. I love the ease of a simple design. A pretzel rod makes a sturdy flagpole while jelly beans fill in as the waving flag.The USA is made with frosting from a tube. 

Along with Mother's Day, May brings Memorial Day - the time when we remember those who have sacrificed for our freedom.
We cannot say thank you enough. I've previously shared some of these ideas to honor vets, but believe patriotism cannot be overstated, so am choosing to share again. Please show support for our veterans, past and present, by attending the ceremonies that take place that day.

My husband served 3 tours as a Marine in Vietnam, and is now 100% disabled because of exposure to Agent Orange. He’s the most patriotic person I know. He would choose to serve all over again if he had that choice. What a thrill it is for me when someone shakes his hand and thanks him for his service. Having been a proud military wife for 16 of his 20 years of military service, I take those thank you’s very seriously myself.

A positive change in our country since I was young, is the respect our troops now receive. When troops came home from Vietnam, they were booed and often spit upon. Now it isn’t uncommon to see the troops being applauded. What a wonderful and needed change.

Here are a few simple ways to show your appreciation to anyone who is currently serving, or has served, in the armed forces of the United States of America. 

• Simply say Thank You–Throw in a handshake or a pat on the back too. It goes a long way and means so much. Even if you don’t know a vet, contact the nearest VA hospital or clinic. There’s surely many there would who appreciate being told thank you. 

• Pay for their lunch - if you see a serviceman or woman in an eatery, offer to pay for their lunch. It’s an awesome way to express your thanks. Your cost will be much less than what they are paying for with their lives.

• Fly a flag - having “Old Glory” flying on your property is a great way to show respect and pride for our country and our vets. If you don't have a flagpole, you can purchase small brackets that easily fit on the side of your home.

• Send a cup of joe to a ‘joe’- check out  For $2 you can send a cup of coffee to a service person overseas.  An added bonus is that oftentimes, you’ll receive a thank you from the recipient. I still enjoy a thrill every time I participate in this program and receive thank you’s in return. I participate in this program regularly throughout the year.  I had a friend stationed in Afghanistan and was able to buy a coffee card and send it directly to her, online, and we 'shared' coffee every day! How awesome is that?

• Donate- Give a little money or time to a veteran’s group. It’s a tough time financially for everyone right now, but if you could see what my husband and I see when we visit VA hospitals, it would just tear your heart apart. At the very least, drop off a note of thanks at any local vets organization and they will make sure it gets to the right person (Or write several).

• Never Forget-One of the greatest things we can do is to make the most out of the opportunities we’ve been given. Our freedoms have been given to us by the sacrifice of so many, and we must not take ever that for granted.

A veteran is someone who at one point in their life, wrote a blank check payable to the United States of America for an amount up to and including their life. Regardless of personal political views, that is an honor and there are too many people in this country who no longer remember that fact.

Wednesday, May 27, 2015

A Thank You & Some Fav's from The Country Cook

We interrupt our regularly scheduled "Blast from the Past" post to bring you some of my favorite recipes of a favorite blogger & friend...
Brandie AKA - The Country Cook

Brandie and I have been blogging buds for several years now and I just wanted to honor and thank her, for all the ways she's helped me to grow my blog and Facebook page!  She's increased my traffic and LIKES by leaps & bounds!

We are honored to be co-hostesses at our weekly Weekend Potluck linky parties. 

She has a 'boatload' of awesome recipes and it was very difficult to share just a few here, but these are definitely among my favorites at her blog.  I love her simple and easy recipes - "Getting dinner on the table and spending time together is more important than WHAT you fix" attitude...

If you're not acquainted with Brandie (It's hard to imagine you're not, but...)
please be sure to spend some time there checking out her beautiful photos and delicious recipes.  She has a great sense of humor...and quickly makes you feel like you're one of the family. 

Hope you enjoy this 'taste' of HOME from Brandie's kitchen. 

Just gotta LOVE these easy meatballs...your family will love them any time too. 

Brandie is known...far and wide...for her poke cakes. 
Simply can't go wrong doctoring up a carrot cake mix! 

These 'sammies' are made with Hawaiian rolls...make a few...make a lot!

This recipe makes me easy...soo delicious.  YUMMERS! 

My mouth absolutely waters to look at this photo!  I need to be feeding a crowd when I make it so I don't eat the whole thing myself....WOWOWOW!! 

Thanks Brandie for being such a dear friend in my life!
I have learned more from you than you'll ever know. 
Thanks for being such an awesome example for so many who are learning to cook, and for those of us who want quick dishes!! 

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Tuesday, May 26, 2015

Recipe Update: Mom's Zucchini Casserole

Zucchini is such an interesting veggie isn't it?  Because it's rather 'bland', it can take on the taste of other things, or just add moistness...and vitamins! 

My mother would can zucchini and make it taste like pineapple!!

This is my favorite way to eat zucchini and it was my mom's favorite way to serve it. I have been asked to share this recipe more times than I can count!

You mix dry stove top dressing with cream of chicken soup, sour cream, and some's an amazing dish. You hardly know the zucchini is there.

I remember serving this to a friend years ago and he exclaimed...
"How do you take things I don't like and make them taste SO GOOD"!?

The cornflake topping makes for great crunch and taste. 


4 cups peeled, diced zucchini
1 grated carrot
1 grated onion

1 can cream of chicken soup

1 cup sour cream (don't use fat free)
1 box (chicken flavored) stove top stuffing
salt and pepper to taste
1 cup crushed cornflakes mixed with 1/4 cup melted butter

Preheat oven to 350. Boil zucchini in salted water for 4 minutes - drain. Mix all ingredients together in large bowl and place in greased 9" X 9" casserole dish. Top with cornflake crumbs. Bake 45 minutes, uncovered.

You can also add chopped cooked chicken to make this a one-dish meal!

Linked to Full Plate Thursday
           Weekend Potluck

You might also enjoy...

Quick Chili Mac Skillet

This meal can easily be on the table in less than 30 minutes!

Perfect for busy moms and families. 

I loved the cheesey goodness and taste of this simple dish.

I slightly adapted a recipe I found on the side of a box of elbow macaroni. 

And it's fixed on top of the oven needed. 


1/2 (1#) box elbow pasta 
1/2 - 1# lean ground beef 
1 medium onion, coarsely chopped
(or 3 - 4 Tb. dried minced onions)
1 - 2 tsp. chili powder
1 (14 ozs) can diced tomatoes, undrained
1 small can tomato paste
1/3 c. water (more as needed)
1 (15 ozs) can kidney or black beans, rinsed and drained
freshly ground salt & pepper to taste
1/2 c. shredded (2%) Mexican cheese blend

In medium pot, cook pasta according to pkg. directions.
Set aside to drain until ready to use. 

In same pot, brown ground beef and onion; stirring until no pink remains. Add chili powder, then tomatoes, tomato paste and water. Cook 2 - 3 minutes to blend flavors; add beans; heat through.  Season with salt & pepper. 

Remove pot from stove; toss pasta into beef mixture; stir.
Top with cheese just before serving. 

Linked to Full Plate Thursday
           Weekend Potluck

You might also enjoy these other quick meals...

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Monday, May 25, 2015

Review for Chocolate Coconut Water & Chocolate Coconut Chia Smoothie

This is a sponsored post by Epicurex LLC for this delicious
Cocoazia Chocolate Coconut water.  All opinions are
totally mine. 

Again, I was thrilled to be contacted to try Cocoazia's CHOCOLATE Coconut water!  I had never even SEEN such a product. I mean...CHOCOLATE??

I rushed into the house, tore open the box and opened a container and drank up (or down?)  It tastes much like chocolate milk, with a mild coconut flavor, and is thinner than milk of course. 

And of course, I do prefer it cold...once I let it chill.  *-* 

I've shared it with others and they are impressed as well. 

It's a healthy 'chocolate milk' drink. I've read reviews when children preferred this Cocoazia Chocolate Coconut water to their regular routine of chocolate milk!  So this is super great for kids who have a dairy allergy...

It's awesome for after workouts too as it has electrolytes and vitamins.

From their website:
•Contains a natural abundance of potassium and magnesium, as well as other electrolytes.
•USDA Organic Certified, Natural Chocolate Coconut Water.
•NON GMO Pending, Gluten Free, Vegan Chocolate Coconut Water.
•Kosher Chocolate Coconut Water, No Dairy.

Since I'm a real smoothie lover, I decided to first try a healthy smoothie...

The only thing 'hard' about this smoothie is you want to think ahead so the chia seeds can soak a few minutes before you're ready to blend...

This is so good...and so good for you!


Read my review here for 100% Organic Coconut Water....(non-chocolate)


1 - 16.9 ozs. Cocozia Chocolate Coconut Water
1 Tb. chia seeds 
1 sliced frozen ripe banana 
(I keep slices in the freezer ready for recipes like this)
1/2 c. ice
2 Tb. peanut butter 
(cashew or almond butter would be great too)
1 Tb. flax seed meal
1 - 2 Tb. honey 

Add chocolate coconut water and chia seeds to blender; allow to rest for 5 - 10 minutes. 

Add remaining ingredients and blend, about 45 seconds or so.  Add more ice or frozen bananas to suit your thickness desires. 

Yield: 2 servings 

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Sunday, May 24, 2015

Picnic Brownies (Family Favorite)

I recently saw a homemade brownie recipe at someone's blog, and thought to myself...

"Everyone should have a homemade brownie recipe at their blog"...


'I don't have one!  I'd best get on that!!'

This simple recipe is one I made for many years when my kids were growing up.  I remember taking them to church picnics and we always thought we were 'celebrating' something when we got to enjoy these special treats.

They have oatmeal in the batter, but you'll never know because they disappear when they bake, but I love the flavor the oatmeal brings to this special brownie. 

You can add the nuts to the batter, but I have always loved sprinkling them over the top...they get toasted and that makes them oh-so tasty!

Enjoy every scrumptious bite! 


1/2 c. margarine
3 sqs. unsweetened chocolate (3 ozs. total)
(or substitute 1 Tb. melted margarine mixed with 3 Tb. baking cocoa 
for every ounce) 
1-1/4 c. white sugar
(original recipe calls for 1-1/2 c.)
2 eggs
1/2 c. all purpose flour
3/4 tsp. baking powder
1/2 tsp. salt
3/4 c. dry oatmeal
1 tsp. vanilla extract
1/2 c. chopped nuts, optional

Preheat oven to 350. Line bottom and sides of 9" square baking pan with (nonstick) foil. If not using nonstick foil, spray with cooking spray.  Fold ends and sides under bottom of pan.  Set aside. 

Melt 1/2 c. margarine and chocolate in saucepan over low heat; (you can do this on the microwave on low, but be sure you watch it closely). Stir in sugar, then beat in eggs, one at a time, blending well. Stir in dry ingredients and vanilla. Spread evenly in pan; top with nuts. (Of course, you can add them to the batter, but we prefer the nuts that toast on top). 

Bake 25 - 30 minutes.  Cool; cut while slightly warm.  Remove brownies from foil.  Scarf!!

Linked to 

Weekend Potluck 
Lou Lou Girls
Full Plate Thursday

Other desserts you might enjoy...

Patriotic Brownie Dessert

Easy Peppermint Brownies

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Saturday, May 23, 2015

Leader Enterprise - Mother's Day - May 6, 2015

Happy (Belated) Mother's Day to all Moms and Grandmas. What a special time set aside to celebrate the Mothers in our lives, whether you're related to them by blood, or by the heart. 

My sweet angel mama went to her Heavenly Home in 1987. I gave her a book for her birthday a few years before, and I want to share some thoughts from this lovely little book entitled "Momilies - As My Mother Used to Say", authored by Michelle Slung. The first page of the book reads "They can't help it.  Mothers HAVE to say these things. It goes with the territory. It's as though when a woman gives birth, she gets lots of flowers, tons of attention, and the solemn obligation to utter 'momilies'. How else to explain how universal these sentiments are? From generation to generation, mothers say the same things to their children. They do it because they love you.  But mostly because THEY JUST CAN'T HELP IT!!" 

Maybe reading some of these will stir sweet memories of your own mom or grandma, or aunt. 

-As long as I'm around, I'll be your mother.

-You can be sure of two things in this world; there is a God, and your mother loves you.

-If somebody else's mother lets him jump off the Empire State Building, would you want me to let you do it too?

-That's not a request - it's an order.

-Oh, so it's the egg teaching the chicken?

-If you can't say anything nice, don't say anything at all.

-Don't take candy from strangers.

-Don't cross your eyes or they'll freeze that way.

-Always put on clean underwear in the morning in case you're in an accident.

-Don't expect too much and you'll never be disappointed. 

-If a thing is worth doing, it's worth doing well. 

-He's no better than you - we all stand up naked under our clothes.

And one of my favorites: because I said this to my son when he was a teenager, he now says it to me before I leave on vacation - Don't do anything you wouldn't do if I was sitting on your shoulder. 

Here's a couple of my favorites from my mom's recipe file: 


1 c. shortening (margarine)

1 c. white sugar

1 c. brown sugar

2 eggs

2 c. all purpose flour

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

2 c. dry oatmeal

1 tsp. vanilla extract

1 (12 ozs) bag semi sweet chocolate chips

Preheat oven to 350. Blend shortening and sugars until smooth; add eggs and beat until light and fluffy. Add dry ingredients; mix well. Add oats and vanilla, then stir in chocolate chips. Bake 12 minutes on ungreased cookie sheet. Yield: about 8 dozen.


2 c. all purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 c. (2 sticks) butter, softened

2 c. packed brown sugar, divided

1/2 c. white sugar

2 lg. eggs, separated

1 tsp. vanilla extract

1 Tb. water

2 c. semisweet chocolate chips

Adjust oven rack to middle position and heat oven to 350. Grease 9" X 13" baking pan. Whisk flour, baking powder, baking soda, and salt in large bowl. In large bowl, beat butter, 1 cup brown sugar, and white sugar on medium speed until fluffy.  Beat in egg yolks, vanilla and water. Reduce speed to low and add flour mixture, mixing until combined. Spread dough evenly in prepared pan. Press chocolate chips lightly into the dough.

In clean bowl, whip egg whites to stiff peaks and slowly mix in remaining brown sugar. Spread egg white mixture over dough and bake until golden brown, about 30 minutes. Cool in pan 1 hour. Bars can be stored in airtight container for 3 days).Yield: 16-20 bars.