Here are a few requested recipes from T. C. events. Enjoy!


IMG_8186Jar Mixes

Friendship Soup

Hot Chocolate

Russian Spiced Tea





Pumpkin Spice Coffee Creamer

by The Gracious Wife








Pumpkin Coffee Cake

by Buns In My Oven







Hash Brown Casserole

1 bag hash browns, partly thawed

1 can cream of chicken soup

1 cup sour cream

2 cups grated cheddar

1/2 cup butter, melted

1 teaspoon salt

1 onion, diced

Topping: 2 cups crushed cornflakes, 1/2 cup melted butter

Mix & spread in a greased 9×13 pan. Mix topping & sprinkle on top. Bake 350 for 45 minutes.


bakedfrenchtoast21Baked French Toast

by Pioneer Woman, Ree Drummond





Jack & Green Chile Egg Puff

by Culinary Envy





Texas Caviar

1/4 cup white vinegar

1/4 olive oil

2 Tablespoons sugar

1/4 teaspoon cumin

1 can black beans, drained & rinsed

1 can pinto or canellini beans, drained & rinsed

2 cups corn

4 oz chopped green chilies

1 jalapeno, seeded & diced

1/2 red pepper, diced

1/2 green pepper, diced

1/2 small red onion, diced

1-1 1/2 celery ribs, diced

1 bunch cilantro, chopped

To make dressing, mix the first four ingredients in a small saucepan. Bring to a boil. Cool. Mix all remaining ingredients & stir in dressing. Chill a few hours to overnight before serving. Serve with tortilla chips.


caramel sauce

Caramel Sauce

Make this easy caramel sauce with a little extra sea salt & serve with New York Cheesecake. Amazing combo!

by Pioneer Woman, Ree Drummond



MdQr4Cv1Q4ONpw5saZaZ_new-york-cheesecake-1New York Cheesecake

5  8 oz packages cream cheese, softened

1 1/2 cups sugar

6 eggs

4 Tablespoons flour

2 Tablespoons vanilla

16 oz sour cream

Preheat oven to 350. Fill broiler pan with hot water and place on the rack immediately below rack you’ll be cooking on. Beat together cream cheese and sugar until well blended. Add eggs one at  a time while mixer is on medium speed. Add all remaining ingredient and beat until smooth. Pour batter into a greased springform pan. (line the bottom with waxed paper for easier removal) Bake 50-55 minutes. Turn off oven and  open the door. Allow cake it sit in the oven for 15+ minutes before moving to a cooling rack. Once cool, cover and chill several hours to overnight before removing from pan.


Almond-Joy-Layer-Cake1Almond Joy Layer Cake

from Life, Love and Sugar









Detox-Quinoa-Salad2Quinoa & Veggie Salad

from Chelsea’s Messy Apron









Greek Salad Dressing

from Peas and Crayons










Doritos Taco Salad

from Life in the Lofthouse








Raspberry-Crumb-Bars-ImagePaleo Raspberry Crumb Bars

from Wholesomelicious








S’Mores Dip

from Wine and Glue







as-you-like-it-breakfast-casserole-horiz-a-1600Brunch Strata

8 slices of bread, diced

Fresh asparagus, cut in 2″ lengths

Baby portabellas, sliced

8 oz smoked Gruyere cheese, grated or chunked

Layer these ingredients in a greased 9×13 dish.

Mix together:

1 dozen eggs

1 2/3 cups milk

1/2 teas salt

1 teas ground mustard

1 can cream of celery or mushroom soup

Pour this over the top. Cover and refrigerate overnight. Bake a 350 for approximately 1 hour.

*Play with the ingredients! Try 1 lb cooked bacon or sausage with cheddar. Or broccoli and red bell peppers with Jack. Or…



Mediterranean Cucumber Salad

1 can chick peas, drained & rinsed

2 cucumbers, sliced

cherry tomatoes, cut in half

red onion, thinly sliced

crumbled feta cheese

fresh parsley

equal parts lemon juice & extra virgin olive oil

salt & pepper



Kale Blueberry Salad

from Natasha’s Kitchen









IMG_8790.JPGFresh Strawberry Triple Layer Cake

from Gonna Want Seconds

Add extra powdered sugar to the icing to stiffen up a bit.



Lemon Trifle.JPG

Lemon Trifle

from Melissa’s Southern Style Kitchen







Lime Cilantro Quinoa & Chicken

Marinate boneless chicken breasts in:

1 Tablespoon white vinegar

2 Tablespoons olive oil

1/4 cup lime juice

1/4 teaspoon salt

1 teaspoon cumin

1 jalepeno, sliced (optional)

Then pour chicken and marinade into a crockpot and cook on high until easily separates with a fork. Shred meat with two forks.

Cook quinoa in the liquid from the chicken plus add water and chicken bouillon. When quinoa is nearly done, stir in shredded chicken and a little more lime juice. Serve hot or cold topped with fresh cilantro, diced avocado and black olives. (The marinated chicken is also excellent grilled and served in tortillas with mango salsa and guacamole. Just sayin’.)



Almond Thumbprint Cookies (GF)

2 1/2 cups whole almonds

1 stick butter, softened

3/4 cup sucanat or raw sugar

1 egg

1 teaspoon vanilla

1/2 teaspoon almond extract

1/2 teaspoon salt


Preheat oven to 400. In food processor, pulse almonds until coarsely ground. Add remaining ingredients except for the jam. Process until well combined. Roll into walnut-sized balls. Place on baking sheets covered with parchment paper. Make a “thumbprint” in each cookie ball and fill with jam. Bake 10 minutes. Allow to cool 10 minutes before moving to cooling racks.

Flourless-Chocolate-CakeFlourless Chocolate Cake (GF)

From Glorious Treats

Bake in a springform pan.





Mulled Cider from Diane

1 gallon of apple juice, apple cider cranberry juice or cran apple juice

2-3 cinnamon sticks

1 tsp whole cloves

1/4 cup sugar

1 tablespoon ground cinnamon

1 fresh sliced orange

Combine all ingredients and cook on low in crockpot for 2-4 hours or simmer on the stove. Keep warm in crockpot. You can strain out cloves, cinnamon sticks and oranges if you like, or leave them in because the longer you do, the better the flavor!