1 can tuna in oil, drained
8 oz. pkg. cream cheese, softened
1/4 cup grated onion
1/2 tsp. garlic powder
2 tbsp. dry parsley flakes, or 4 tbsp. fresh
1/2 tsp. seasoning salt
1/2 tsp. sugar 2 tsp. paprika
1/2 cup finely chopped pecans, divided

Mix all ingredients except 1/4 cup pecans and paprika in a medium bowl till well blended. Using plastic wrap, roll into 1 or 2 balls or logs, then turn out of plastic wrap. Sprinkle with paprika then roll in remaining pecans. Wrap in plastic wrap and chill till firm. Remove from fridge 30 minutes before serving. Makes 1 (10 oz.) ball, or 2 (5 oz.) balls.

This is very easy to make and it's delicious. I've made it for church fellowships MANY times and I've never had leftovers to bring home. It's good with any kind of crackers.


1/2 gallon sherbet, any flavor, softened
1/2 2-liter bottle lemon-lime soda
1/2 2-liter bottle ginger ale

In a punchbowl or large bowl, mix all ingredients. Serve with clumps of sherbet still frozen.

For orange punch, you may use:

3 cups orange juice, chilled
1/2 gallon orange sherbet, softened
1/2 2-liter bottle lemon-lime soda
1/2 2-liter bottle ginger ale

For pineapple punch:

3 cups pineapple juice, chilled
1/2 gallon pineapple sherbet, softened
1/2 2-liter bottle lemon-lime soda
1/2 2-liter bottle ginger ale

This can be increased, but make sure your container will hold it all. Delicious! This is the punch that we serve at most of the showers and parties and fellowships at church that everyone loves so much. The juices can be omitted and it is still good with just the sherbet and sodas. We like it best when some of the sherbet is still frozen and floating in globs.


1 stick butter, softened
1/2 cup good shortening
2 cups sugar
5 eggs, separated
2 cups plain flour
1 tsp. baking soda
1 cup buttermilk
1 tsp. good vanilla
1 cup shredded coconut
1 cup chopped pecans
1 tsp. salt

Preheat oven to 325 degrees.

Cream butter, shortening and sugar in a large mixing bowl with electric mixer. Add egg yolks, one at a time, mixing well after each. Add buttermilk and mix well; add vanilla. Sift flour, baking soda and salt together in a medium bowl; add coconut and pecans and toss together well, then stir into wet ingredients. Mix well by hand. In another bowl, beat egg whites until stiff. Fold gently into cake batter, then divide batter into 3 greased and floured round cake pans. Bake 20-25 minutes at 325 degrees, or until lightly browned and cake tests done when a toothpick is inserted near the center. Cool thoroughly on wire racks in pans. While layers are cooling, prepare frosting:

8 oz. pkg. cream cheese, softened
1 stick butter, softened
1 lb. powdered sugar
1 tsp. good vanilla
chopped pecans for garnish

Cream butter and cream cheese together in a medium bowl; add vanilla, and gradually add powdered sugar, beating until smooth.

Carefully remove cakes from pans and brush off crumbs. Place bottom layer on serving plate, top with frosting. Place second layer over first, top with frosting then last layer. Frost cake, then sprinkle with chopped pecans as desired. You can cheat and make this with a white cake mix, but it's just not the same. Keep cake refrigerated.


8 oz. tub frozen whipped topping, thawed
8 oz. pkg. cream cheese, softened
1/2 cup powdered sugar

Mix together well.

1 can crushed pineapple, drained
1 can cherry pie filling
1/2 cup chopped pecans

Add to first mixture, mix well. Pour into:

1 or 2 prepared graham cracker crusts. Chill and serve. Keep leftovers refrigerated.


1 egg white, beaten stiff
2 1/2 cups pecan halves
3/4 cup firmly packed brown sugar
1 tsp. good vanilla
dash of salt

Preheat oven to 250 degrees.

Beat the brown sugar, salt and vanilla together with the beaten egg white in a medium bowl on medium speed with an electric mixer until well combined, about 1-2 minutes. Add pecans and mix WELL, turning to coat pecans on all sides with the egg white/brown sugar mixture. Spread out on a foil-lined cookie sheet(s), separating with forks into a single layer and as individually as possible. Bake at 250 degrees for 30 minutes, then turn off oven, leaving pecans in oven. Let set in oven for at least 30 minutes, or until crisp and dry. Remove from oven and cool on wire rack in pan. Break apart if necessary and (if there's any left to store!) store in an airtight container. Enjoy! It's a tradition for me to bring this candy to our church Christmas parties and fellowships. Everyone raves over it, and it's SO easy.


2 eggs 1 tsp. soda
1 1/2 cups sugar
1 tsp. good vanilla
1/2 cup oil
1 tsp. baking powder
2 cups plain flour
1/2 tsp. salt
3 ripe bananas, mashed
1 cup chopped nuts
3/4 cup buttermilk

Preheat oven to 350 degrees.

Cream together with mixer the eggs, oil, vanilla, sugar and buttermilk. Add the mashed bananas and blend well. Sift together all dry ingredients except nuts. Stir dry ingredients by hand into creamed mixture until blended, then stir in nuts. Pour into 2 or 3 greased and floured loaf pans and bake at 350 degrees until a toothpick inserted near the center comes out clean. Cool on wire racks in pans for 10 minutes, then carefully remove from pans and finish cooling on racks. Serve or wrap well for later. This is the best banana bread I have ever had, bar none. This freezes beautifully if well-wrapped.


1 cup butter, softened (no substitutes)
8 oz. pkg. cream cheese, softened (we use 12 oz.)
3 cups sugar
3 cups self-rising flour
6 eggs
1 1/2 tbsp. good vanilla

Preheat oven to 350 degrees.

Cream together butter and cream cheese with sugar on medium speed with mixer for 3-5 minutes, till light and fluffy. Add eggs one at a time, then add vanilla. Add flour a little at a time until all is combined. Pour into a greased and floured tube pan, Bundt pan, or 2 or 3 loaf pans and bake at 350 degrees for 60-80 minutes, or till a toothpick inserted near the center comes out almost clean. This is a moist, dense cake, so if it gets too done, it will be too dry. You just have to use your own judgment as to when it's done enough. Great as is, or dust with powdered sugar, or serve with fresh sweetened strawberries and whipped cream. Yum! !


3 (8 oz.) pkgs. cream cheese, softened
1 cup sugar
1 cup (8 oz.) sour cream
3 eggs
1 tsp. good vanilla


1 3/4 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup sugar

Preheat oven to 300-325 degrees.

Combine crumbs, sugar and melted butter in a small bowl. Mix well and press into an 8 or 9 inch springform pan. Press evenly into bottom and 2 1/2 inches up sides of pan. Set aside.
In a large mixing bowl, beat softened cream cheese until fluffy, then add sour cream and sugar alternately. Add vanilla, then eggs, one at a time, mixing well after each. Pour into prepared pan and bake slowly for 45-60 minutes, or till almost set in the center. It should still jiggle just a little in the center. Cool on a wire rack, then cover well and refrigerate. Best if allowed to ripen 24-48 hours in the fridge.

This is our favorite dessert for the holidays or anytime. May be topped with cherry or any pie filling, but we love it best plain.


1 cup vegetable oil
1 cup sugar
1 cup buttermilk
1 3/4 cup self-rising flour
1/2 tsp. baking soda
3 egg yolks (reserve whites for frosting)
1 tsp. good vanilla

Preheat oven to 350 degrees.

Mix all ingredients in a large bowl. Beat with mixer until well blended. Spray 13x9 oblong baking pan with vegetable oil spray. Dust LIGHTLY with flour. Pour batter into prepared pan and bake at 350 degrees until lightly browned, cake springs back and toothpick inserted near the center comes out clean. Place on wire rack and prepare frosting:

3 egg whites, beaten stiff
1 cup sugar
1 cup light corn syrup
Shredded coconut to taste (or omit if desired)
Boil sugar and syrup for 3 minutes. With mixer running, pour in a small stream over beaten egg whites; combine well. Beat until thick and glossy, then pour over warm cake. Sprinkle with coconut if desired.

Oh, Mercy, this will make you hurt yourself!!


1 cup good shortening
1 cup powdered sugar
1 egg
2 tsp. good vanilla
2 cups sifted plain flour
1/2 tsp. cream of tartar
1/2 tsp. baking soda
1/2 tsp. salt

Preheat oven to 375 degrees.

Cream together shortening, sugar, eggs and vanilla until light and fluffy. Sift together flour, cream of tartar, soda and salt; add to creamed mixture in thirds, blending well after each addition. It's not necessary to chill this dough, but if it's too soft to work with, you may chill it for several hours or overnight if desired before making into cookies. This makes crisp, delicate cookies. The less you work with the dough, the better they are. To bake, roll between your hands into quarter-sized balls, then flatten with a smooth-bottomed glass dipped in oil, then in granulated sugar. Bake at 375 degrees on cookie sheets lined with foil until lightly browned around the edges. Makes 4-5 dozen cookies.
These are my favorite cookies. I've made these since I was about 10 years old, so long ago that I've forgotten where I got the recipe.


3 cups cooked, torn chicken breast OR 1 lb. roll breakfast sausage, crumbled, browned and drained
4 cups cooked rice
1 can cream of chicken soup
1 can cream of mushroom soup
1 lb. loaf processed cheese spread, cubed, divided
1 lb. chopped frozen broccoli
1/2-1 tsp. seasoning salt
cayenne pepper to taste

Preheat oven to 350 degrees.

In a large Dutch oven, cook broccoli as directed on package till just tender crisp. Drain excess water and add all ingredients except half of cheese. Mix well over medium low heat, stirring to keep from scorching. When heated through, pour into a large baking pan or casserole dish sprayed with nonstick cooking spray, and bake at 350 degrees for 30-45 minutes or till bubbly all over. Distribute remaining cheese over top and return to oven for 3-5 minutes or until cheese is melted.

This is Lamar's favorite dish, next to chicken and dressing. Jessica loves it, too. I like it best with the sausage, but the chicken is good, too. This stands alone as a one dish meal, and it's great with a salad and rolls.


1 lb. ground chuck
1 medium onion, chopped
1 can ranch-style beans
1 can kidney beans
1 can white shoepeg corn
1 can diced tomatoes and green chilies
1 envelope dry ranch dressing mix
1 can diced tomatoes
1 can chili beans
1 can pinto beans
2 envelopes taco seasoning mix
2 cans water, or to taste
corn chips and shredded cheese as desired

Brown ground chuck and onion until done; drain and rinse if desired. Using a LARGE pot, combine all ingredients except chips and cheese and heat 20-30 minutes or until heated through and flavors are blended. Top with shredded cheese and serve with corn chips.

I use whatever beans and corn I have on hand, and it's always delicious. I also add cayenne pepper to make it spicier.


BooMama said...

That Millionaire Pie? RIGHT UP my mother in law's alley. I will definitely make it the next time she's here. And I appreciate that you always say "good vanilla" - don't get me started about that imitation garbage. :-) I also love that you use BUTTER...one of my mama's hard and fast cooking rules is that there is no substitute for Land o' Lakes butter. Sometimes I cheat and buy store brands, though, especially when butter is creeping up toward $3.50 or $4.00. Last thing: I've never thought about adding sausage to a broccoli and rice casserole. But now that I think about it, it would be DELICIOUS. David will love it.

Keep 'em coming!

Diane said...

Oh, I've got loads more, BooMama, when I can find the time to type them on here. I can't get my blogs to take anything that's been copied to typepad or notepad, then pasted in. It just won't do it, so I'm typing everything directly onto the posting page and publishing it to the blog. Slow.... :-)

Yep, real butter and good vanilla are musts for me. And that broccoli rice casserole with sausage IS great. I use the sage recipe sausage usually. :-)

Barb said...

I'm in BIG trouble now, Diane. Wow. So many wonderful sounding recipes. You must be an awesome cook. I plan to make the glazed pecans first. They sound so good. I'm in BIG trouble. :-)

Barb said...

PS...I really like this template. Makes the recipes really stand out and shout try me! And good grief! No wonder you're tired of typing tonight.

Diane said...

Barb, Hope you like the pecans. They are DELICIOUS, really. My faves. If you're not careful you'll eat half of them in one sitting. HONEST!! :-)

"The Glenifer" said...

Ooh Yum! We're going to try the broccoli caserole first.

I never thought of using buttermilk in banana bread- bet that makes it even better!


green eyed girl on planet earth said...

Sounds yummy, cant wait to try some , when ya cooking ?one problem friend , as I read them all I am sure
I gained 10 pounds hehehehehehehehehe hugs

Summer said...


I think you ought to write a cookbook. I would buy it.