Home Sweet Home for Crochet - Where crochet and fleece come together!

Home | free patterns | Links | TIPS, TRICKS AND TIMESAVERS | ITEMS I'VE MADE | Contact Me | Recipes | charities and prayer requests | Fabulous Fleece | Holidays


UPDATE:  11/1/09:  Added recipes for almond tea and fruit tea(YUMMY) and caramel apple spice cake. 
Now I am about to eat, O GreatSpirit, Give my thanks to the beast and the birds whom have provided for my hunger and pray deliver my sorrow that living must sacrifice for my comfort and well being.  Let the feather of corn spring up in its time and let it not wither but make full grains for the fires of our cooking pots.  Now I am about to eat.

For archived recipes click HERE

The picture is in memory of my mother, Wanda
Tarwater - 1/7/40 - 4/14/04 - a great cook who collected clowns



ALMOND TEA - makes 1 gallon


20 regular sized tea bags - I use 1/2 regular and 1/2 decaff

one can frozen lemonade, any brand

2 1/2 cups splenda

1/2 tsp almond extract

1 tsp vanilla extract

water to make 1 gallon


In a 1 gallon pitcher, place all ingrediets but water and tea bags.  Then add enough water to measure 1 gallon.  Pour pitcher contents into a large pan and bring to a boil.  Remove from heat, steep tea bags for 5 minutes.  Remove tea bags and allow to cool.  Pour back into pitcher and refrigerate.

I like my tea strong - I don't want it to taste like water.  If you likea weaker tea use fewer tea bags or steep for 3 minutes instead of 5. 


FRUIT TEA makes 1/2 gallon)

1/2 can frozen orange juice

1/2 can frozen pineapple juice

1/2 can frozen lemonade

1 1/4 cups splenda

water to make 1/2 gallon

10 tea bags


Place all ingredients except water and tea bags into pitcher.  Add enough water to make 1/2 gallon.  Pour into large pan and bring to a boil.  Remove from heat, steep tea bags for 3-5 minutes.  Remove bags, allow to cool.  Pour back into pitcher and refrigerate. 










In a large bowl mix cake mix, apple butter, eggs and 1/2 can of pie filling.  DO NOT ADD WATER OR OIL.  Pour into 9 x 13 pan.  Add remainder of apple pie filling to top of cake.  Bake according to directions on cake mix box.  Allow cake to cool before frosting.



1 stick butter or margarine

1/2 C light brown sugar

1/2 C dark brown sugar

1/4 C milk

2 cups confectioners sugar, sifted

In a sauce pan on medium heat, place butter and brown sugars.  Stir and bring to a boil, stirring constantly.  Add 1/4 C milk, bring to a boil again.  Remove from heat and stir in confectioners sugar.  Use on cake IMMEDIATELY because it's impossible to work with when it has cooled.





 4 cups cubed cooked chicken
1-1/2 cups seedless green grapes, halved
1 cup chopped celery
3/4 cup sliced green onions
3 hard-cooked eggs, chopped
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon prepared mustard
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon onion powder
1/4 teaspoon celery salt
1/8 teaspoon ground mustard
1/8 teaspoon paprika
1/2 cup slivered almonds, toasted
1 kiwifruit, peeled and sliced, optional


In a large bowl, combine chicken, grapes, celery, onions and eggs. In another bowl, combine the next nine ingredients; stir until smooth.
    Pour over the chicken mixture and toss gently. Stir in almonds and serve immediately, or refrigerate and add the almonds just before serving. Garnish with kiwi if desired. Yield: 6-8 servings



  • 1 cup butter, softened
  • 1 cup (4 ounces) shredded Parmesan cheese
  • 1/2 cup finely chopped onion
  • 1 tablespoon garlic powder
  • 2 teaspoons minced chives
  • 2 teaspoons minced fresh parsley
  • 1 loaf (1 pound) French bread, halved lengthwise
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup shredded cheddar cheese


    In a small bowl, combine the first six ingredients; spread over cut sides of bread. Sprinkle with mozzarella and cheddar cheeses.
        Place on an ungreased baking sheet. Broil 4-6 in. from the heat for 2-3 minutes or until lightly browned. Cut into slices. Yield: 8 servings.



  • 1 package (3 ounces) strawberry gelatin
    2 cartons (13-1/2 ounces each) strawberry glaze
    2 quarts buttermilk
    4 packages (5.1 ounces each) instant vanilla pudding mix
    4 cartons (16 ounces each) frozen Cool Whip® whipped topping, thawed
    4 quarts fresh strawberries, sliced
    Additional fresh strawberries, optional


    In a small bowl, combine gelatin and glaze; set aside. In two large bowls, whisk buttermilk and pudding mixes for 2 minutes or until slightly thickened. Stir in glaze mixture; fold in whipped topping and strawberries. Cover and refrigerate overnight. Garnish with additional strawberries if desired. Yield: 80 servings.

  • Caramel Apple Salad

  • 4 Apples, cored and diced

    1 20 oz. can crushed pineapple with juice, undrained

    1/2 cup chopped dry roasted peanuts (optional)

    1 package instant butterscotch pudding (can use sugar free)

    1 8 oz tub Cool Whip (can use sugar free)

    Combine all ingredients and chill before serving. 



    1 lb. boneless, skinless chicken breasts, cut in strips

    2 tbsp oil

    1 pkg 1.25 oz McCormick's Taco Seasoning Mix

    1 can 14.5 oz. diced tomatoes

    1/3 cup apricot or peach preserves

    Empty Taco seasoning on a plate or into a plastic bag.  Add chicken strips and toss to coat.  In a large skillet, heat oil over medium heat.  Add chicken and saute 5-7 minutes or until done.  Stir in tomato and preserves. Cover and simmer 1- minutes.  Serves 4. 


    Chili Pizza

    1 lb ground beef

    1 pkg 1.25 oz. McCormick's Chili Seasoning Mix

    1 can 14.5 oz. stewed tomatoes, cut up

    1 can 14.5 oz kidney or pinto beans

    2 cups shredded cheddar cheese

    1can 4 oz. sliced black olives (optional)

    8 large burrito sized flour tortillas

    Brown ground beef, drain.  Stir in seasoning mix and tomatoes, cook 5-10 minutes.  Arrange tortillas in a circle on a 12 inch pizza pan, overlap edges where needed.  Spoon ground beef mixture onto tortillas. Top with cheese and olives.  Bake in 400 degree oven 5-10 minutes or until cheese is melted.  Makes 12 inch pizza.



    2 cups sugar

    1 cup margarine or butter, softened

    1 1/2 tsp vanilla

    5 eggs

    27 oz can cut yams, drained

    3 cups self rising or unbleached flour

    2 tsp cinnamon

    1/2 tsp soda

    1/2 tsp nutmeg

    1 cup chopped pecans

    1 cup raisins

    8 1/4 oz can crushed pineapple, well drained

    1 can Pillsbury ready to spread coconut pecan frosting

    Heat oven to 325.  Grease and flour 10 inch tube pan.  In large bowl, cream sugar, 1 cup margarine and 1 1/2 tsp vanilla until light and fluffy.  Add eggs, one at a time, beating well after each.  Cut up yams, add to creamed mixture beating until well mixed.  Lightly spoon flour into measuring cup, level off.  Add flour, cinnamon, soda and nutmeg, mix well.  By hand, fold in pecans, raisins and drained pineapple.  Spoon batter into prepared pan, spread evenly.  Bake at 325 for 60-70 minutes or until toothpick inserted comes out clean.  Cool upright in pan 10 minutes.  Invert onto serving plate.  Cool completely.  In medium sauce pan, heat frosting over medium heat until just melted, stirring constantly.  Spoon over cooled cake, allowing it to run down sides.   





    The name of this recipe is longer than the instructions!  :) 

    4 boneless, skinless chicken breasts

    1/2 - 1 cup tomato viniagrette salad dressing - it just depends on how much you want to use.


    Place chicken breasts and salad dressing in crock pot.  Cook on low 8-10 hours or high 4-6 hours.  Can add rice to this recipe if desired.  Yummy, simple, and keeps your house cool, too!



    Graham cracker crust

    2 pints fresh strawberries

    Sugar free strawberry gel (found in produce section)

    Sugar free cool whip.

    If you use a ready made graham cracker crust, this won't be totally sugar free. 

    Wash and slice strawberries - thin or thick, however you like them.  I used two pints of strawberries.  After they dry, stir them into the sugar free strawberry gel.  Top with sugar free Cool Whip.  Keep refrigerated.

    I took this to our church homecoming and it was gone in no time!  Tastes very much like Shoney's strawberry pie - and so simple!




    2 tbsp butter

    1/2 cup of diced bacon

    1/2 cup chopped onion

    1 cup diced tomatoes

    3 cups shredded lettuce

    3 1/2 cups chicken broth

    heavy cream

    1/8 tsp red pepper flakes

    1/8 tsp nutmeg (sounds strange for soup, but trust me on this one!)


    Melt butter in pan, add diced bacon and chopped onion, cook until bacon is crisp and onions are tender.  Add tomatoes, chicken broth, red pepper flakes and nutmeg.  Stir in heavy cream until soup is consistency you like - I probably used 2/3 cup or so and this made a thick enough soup that a friend thought I had added cheese to it (yum!).  Add lettuce last, then transfer to a slow cooker on "low" until ready to eat.  I had mine in the slow cooker for about  2-3 hours, and the lettuce still didn't get soggy and limp.  I don't know how long it would be before it got that way.   



    2 lbs ground beef

    2 cups chopped onion

    1 can diced tomatoes

    1 can diced tomatoes with green chiles

    1 can Mexican style stewed tomatoes

    1 can whole kernel corn  (drained)

    1 can pinto beans (not drained)

    1 can light red kidney beans (not drained)

    1 envelope taco seasoning mix

    1 envelope dry ranch dressing mix


    In skillet, brown ground beef and onion.  Put in slow cooker.  Add remaining ingredients and stir.  Cook on low for 4-6 hours.  NOTE - THIS MAKES A LOT OF SOUP, SO YOU'LL NEED A LARGE CROCK POT - MINE WAS SO FULL I HAD TROUBLE STIRRING IT!



    1 cup self rising cornmeal

    1/2 cup self rising flour

    1 can whole kernel corn

    1/3 cup oil

    2 eggs

    shredded cheddar cheese

    jalepenos if desired


    Preheat oven at 450.  Spray an 8 x 8 pan with cooking oil spray.  Mix all ingredients except for the cheddar cheese and the jalepenos.  Pour half of batter into pan, cover batter with cheese and peppers, pour the rest of batter into the pan.  Bake at 450 for 30 minutes or until golden brown.



    15 oreos, crushed

    4 bananas, sliced

    chocolate flavored ice cream topping

    Cool whip, thawed,  or whipped cream of your choice


    In 4 individual parfait glasses, slice one half of a banana.  Cover with crushed oreos, top with whipped topping, then drizzle with chocolate syrup.  Repeat layers with second half of bananas, the remaining oreos, more cool whip and more chocolate syrup.  Delish AND easy.  And if you use sugar free Oreos (yes, they do make those!), sugar free Cool Whip, and sugar free chocolate syrup it's not QUITE as bad on the figure!




    8 oz sour cream

    1 envelope dry ranch dressing mix

    1/2 cup shredded cheddar cheese

    1/4 cup bacon bits


    Mix all ingredients together, refrigerate until ready to use.  I personally think it's better if it's in the fridge overnight so the flavors "meld" together better.  You fan use this on chips, crackers, veggies or anything else you want. I particularly like the Club brand cracker sticks in the honey wheat flavor!



    2 oranges, sliced

    1/2 cup mustard

    1/2 cup brown sugar

    1/4 cup honey

     2 tbsp orange juice

    whole cloves


    Score top of ham after baking 20 minutes.  Insert orange slices and cloves. Combine remaining ingredients and pour glaze over ham.  Baste every 15-30 minutes while baking.



    2 16 oz cans green beans, drained

    1 can condensed cream of mushroom soup

    3/4 cup milk

    1 2.8 oz can french fried onion rings

    1 cup shredded cheddar cheese (optional)

    2 oz jar bacon bits

    1/8 tbsp pepper

    Combine all ingredients, using only half of onion rings and bacon bits.  Pour into casserole dish.  Bake at 350 for 30 minutes. Top with remaining onion rings and bacon bits.  Bake 50 minutes longer.



    1 1/2 cups flour

    1 cup sugar

    1 tsp salt

    1tsp soda

    1 egg, beaten

    1  No. 2 can fruit cocktail, with juice

    1 tsp vanilla

    1 cup brown sugar

    1/2 cup chopped pecans or walnuts (optional)


    Blend flour, sugar, salt and soda.  Add beaten egg, fruit cocktail with juice and vanilla.  Pour into greased and floured 9 x 13 pan.  Sprinkle with brown sugar and chopped nuts. Bake at 350 for 40 minutes.





    1 1/4 tsp salt

    3/4 tsp cracked pepper

    3 tbsp butter, melted

    1 tbsp dried rubbed sage

    1 clove garlic, minced

    1 tsp paprika, preferrably  minced


    Preheat oven to 350.  Rub inside of turkey with 1/4 tsp of salt and 1/4 tsp of pepper.  If desired, truss turkey.  Place on rack in roasting pan.  Combine butter with sage and garlic.  Brush turkey with butter mixture and sprinkle with remaining salt, pepper and paprika.  Roast until meat thermometer inserted into thickest part of thigh away from bone registers 180, 2 1/2 hours.  Let stand 15 minutes before carving.



    4 cans green beans, drained

    1/2 tsp dillweed

    butter as desired


    Drain green beans and empty into microwave safe bowl.  Sprinkle with dillweed.  Drizzle with butter if desired.  Microwave on high for six minutes, serve.



    2 16 ounce cans whole berry cranberry sauce

    2 granny smith apples, cored and diced

    1/2 cup chopped walnuts

    2 tbsp lemon juice

    1/4 tsp ground cinnamon

    Mix all ingredients together in bowl, serve.



    4 lbs sweet potatoes, peeled and cubed

    2 gala apples peeled and cubed

    1/4 cup heavy cream

    6 tbsp butter

    1 1/2 tsp salt

    1/2 cup maple syrup

    In pot, combined potatoes and apples in salted water to cover.  Bring to a boil, cook until tender, about 20 minutes.  Drain, return to pot.  Heat cream and butter until butter melts.   Add to potatoes.  Add 1/2 cup maple syrup.  Mash.  If desired, drizzle with syrup.



    Half of 11 oz pkg pie crust mix

    1 15 oz. can pumpkin puree

    1 12 oz can evaporated milk

    3/4 cup sugar

    2 eggs

    2 tbsp molasses

    1 tbsp chopped crystallized ginger

    2 tsp grated, peeled fresh ginger

    1 1/2 tsp ground cinnamon

    1/2 tsp ground cloves

    1/2 tsp salt

    whipped cream and cinnamon sticks, optional


    Preheat oven to 425.  Place jellyroll pan on center rack.  Prepare mix as directed on package for one crust.  On lightly floured surface, roll dough into 12" circle.  Fit into 9" pie pan.  Flute edges, chill 30 minutes.  Beat next 10 ingredients until blended.  Pour into crust.  Bake on hot pan 20 minutes.  Reduce heat to 325, bake 55 minutes or until set.  Cool if desired.  Top with whipped cream and cinnamon sticks.



    graham cracker crust

    2 cans sweetened, condensed milk

    3-4 medium bananas

    whipped cream

    Pour cans of sweetened, condensed milk into glass baking dish.  Place this dish inside a larger baking dish that's half filled with water.  Cover with aluminum foil and bake at 350 for 1 1/2 hours.  Remove from oven, pour half of this toffee like mixture into graham cracker crust.  Slice half of bananas into mixture.   Top with remainder of toffee like mixture, and slices of remaining bananas.  Top with whipped cream.









    1 lb ground beef, cooked and drained

    1 box Velveeta shells and cheese

    1 envelope taco seasoning

    1 16 oz. jar of salsa

    1 14 oz can diced tomatoes, undrained

    2 cups nacho tortilla chips, crushed

    1 cup shredded cheddar or Mexican blend cheese

    Preheat oven to 350. Boil Velveeta shells as directed on box, set aside cheese pouch for later. Meanwhile, brown ground beef in a large skillet, drain. Drain shells. Stir in taco seasoning, salsa, diced tomatoes, cooked shells and cheese pouch from Velveeta kit. Place in 11 x 7 baking dish, bake covered for 20 minutes. Remove from oven, uncover, sprinkle with crushed nacho chips and shredded cheese, return to oven and bake UNCOVERED 10 minutes more. Yum!!



    1/2 lb fresh green beans, trimmed

    3 medium carrots, julienned

    2 tbsp water

    2 tbsp butter

    1/2 tsp dried rosemary

    1/4 tsp salt

    1/4 tsp dried thyme

    1/8 tsp lemon pepper seasoning

    Place beans and carrots in a microwave safe dish. Add water. Cover and microwave on high 3-4 minutes until veggies are tender-crisp. Drain. Stir in the butter and seasonings.




    One can crescent rolls

    Small amount italian seasoning

    Shredded Parmesan cheese

    Preheat oven according directions on crescent roll can. Sprinkle each triangle of dough with Italian seasoning, roll up as per can directions. Sprinkle shredded Parmesan cheese over the top. Bake according to package directions.



    1 cup heavy whipping cream

    1 tbsp confectioners sugar

    1 15 3/4 oz can lemon pie filling

    1 14 oz. prepared angel food cake

    In small mixing bowl beat cream until it begins to thicken. Add con fectioners sugar, beat until stiff peaks form. Place pie filling in a bowl, fold in whipping cream. Split cake into two horizontal layers. TIP: THE EASIEST WAY I'VE FOUND TO DO THIS IS TO USE UNWAXED DENTAL FLOSS! IT REALLY WORKS! Place bottom layer on a serving plate,top with 1 cup of lemon mixture. Top with second layer, "frost" top and sides of cake with remainder of lemon mixture. Chill 1 hour before serving.




    1/2 cup butter, melted

    1 tbsp Worcestershire sauce

    1 tsp ground mustard

    1 can - 2.8 oz. - french fried onions, crushed

    4 boneless, skinless chicken breast halves

    In a shallow bowl combine butter, Worcestershire sauce and mustard. Place onions in another shallow bowl. Dip chicken in butter mixture, then coat with onions. Place in a greased 11 x 7 baking dish. Bake uncovered at 400 for 20-25 minutes or until chicken juices run clear.



    1 medium onion, chopped

    2 tbsp olive oil divided

    1 1/2 tsp minced garlic

    2 cans - 14.5 oz each - diced tomatoes, drained

    1 can - 15 oz. - black beans, rinsed and drained

    3/4 cup chicken broth

    1 1/2 tsp chili powder

    1/2 tsp dried oregano

    1/2 tsp ground cumin

    1/8 tsp crushed red pepper flakes

    4 bone in pork loin chops 1/2 inch thick

    1/4 tsp salt

    1/4 tsp pepper

    Hot cooked rice

    In large skillet, saute onion in 1 tbsp oil for 3-4 minutes. Add garlic, saute 1-2 minutes longer. Stir in tomatoes, beans, broth, chili powder, oregano, cumin and pepper flakes. Bring to a boil. Reduce heat, simmer uncovered for 4-5 minutes. Meanwhile in another skillet brown pork chops on both sides in remaining oil. Sprinkle with salt and pepper. Pour tomato mixture over chops, cover and simmer for 10-15 minutes. Serve with a slotted spoon over rice.



    1 lb fresh green beans, cut into 1 inch pieces

    1 tsp minced garlic

    1/4 to 1/2 tsp crushed red pepper flakes

    1/4 tsp salt

    1 tbsp canola oil.

    In a large skillet saute beans, garlic, red pepper flakes and salt in oil for 10-12 minutes or until beans are crisp-tender.



    3 tbsp butter, softened

    1/2 tsp garlic powder

    1/8 tsp cayenne pepper

    1/2 loaf french bread 8 oz halved lengthwise

    3/4 to 1 cup shredded mozzarella cheese

    In small bowl combine butter, garlic powder and cayenne. Spread over cut sides of bread, sprinkle with cheese. Place on a baking sheet. Bake at 350 for 9-11 minutes



    1 tube refrigerated crescent roll dough

    8 oz cream cheese, softened

    1/2 cup sugar

    1/2 tsp almond extract

    1 21 oz. can peach pie filling

    1/2 cup all purpose flour

    1/4 cup packed brown sugar

    3 tbsp cold butter

    1/2 cup sliced almonds

    Separate crescent dough and press into greased 12 inch pizza pan. Seal seams. Bake at 375 for 8-10 minutes. Cool slightly on a wire rack. in a small mixing bowl, beat the cream cheese, sugar and extract until smooth. Spread over crust. Top with pie filling. In a small bowl combine flour and brown sugar, cut in butter until crumbly. Sprinkle over peaches. Top with almonds. Bake 20-25 minutes or until golden brown. Cool, refrigerate left overs..




  • In honor of
    Jeffery and Josh Mixon and Jeff Snell

    Precious Moments graphics by: Suzy's Home of Graphics