I love to cook and sharing recipes that I cook in my tiny kitchen is what I desire to share with you here. Some of my recipes are as far back as my teenage years. In 2008, I created a cookbook, “Cooking with Mom”, with recipes I had collected through the years from family and others. Some of the recipes I share will be from that book.

March 15, 2017 – I really need to get better about sharing recipes.  One of my favorite chicken recipes is Chicken Pot Pie.  I love to cook it and then put the leftovers in small dishes to have for quick lunches.

Chicken Pot Pie
Great for a family dinner or to have leftovers for lunch.
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Chicken Mixture
  1. 4 thighs or breast, cooked and deboned
  2. 2 cups chicken broth
  3. 1 can cream of chicken soup
  4. 3-4 potatoes, diced
  5. 3-4 carrots, sliced
  6. 1 small can corn
  7. 2 boiled eggs, chopped
  8. salt and pepper, to taste
  1. 1 stick butter, softened
  2. 1 cup buttermilk
  3. 1 cup self-rising flour
  1. Put first 8 ingredients together in a 13x9x2 inch pan and mix until well blended.
  2. Combine ingredients for crust and mix well until blended. Pour over chicken mixture. Bake at 350 degrees for 1 hour or until golden brown. Do not cover.
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December 20, 2016 – This is a recipe I altered that I found on the back of a bag of chocolate chips.  I swapped the butter for butter-flavored Crisco.  It makes the cookies softer and more delicious.  These were also baked in a convection oven, which was just as easy as cooking in a regular oven.  I would highly recommend baking these for your next party or just for the hell of it. ENJOY!

Awesome Chocolate Chip Cookies
Delicious, chewy chocolate
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  1. 2 1/4 c. all-purpose flour
  2. 1 tsp. baking soda
  3. 1 tsp. salt
  4. 1 c. butter-flavored Crisco
  5. 3/4 c. sugar
  6. 3/4 c. packed brown sugar
  7. 1 tsp. vanilla flavoring
  8. 2 large eggs
  9. 2 c. semi-sweet chocolate chips
  1. Preheat oven to 375 degrees.
  2. Combine flour, baking soda and salt in small mixing bowl.
  3. Beat butter, sugar, brown sugar and vanilla in large mixer bowl until creamy.
  4. Add eggs one at a time, beating well after each one.
  5. Gradually beat in flour mixture.
  6. Stir in chips.
  7. Drop by rounded tablespoon onto ungreased baking sheets.
  8. Bake for 9 to 11 minutes or until golden brown.
  1. If you want them to be less chocolatey use fewer chocolate chips.
  2. Makes 5 dozen.
The Pieces of My Life

September 30, 2016 – It’s been a while since I’ve posted a recipe, so let’s change that today.  This recipe has been altered from the original that I found in “Pecan Lovers Cookbook” as I prefer to use a pre-made pie crust and not as many pecans.  Other than that this is a great recipe and a great tasting cheesecake.

Cheesey Pecan Pie
Delicious cheesecake with a few alterations from the original recipe to suit my taste.
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  1. 1 8-9" pre-made graham cracker crust
  2. 2 packages (8 oz. each) cream cheese, softened
  3. 1 cup sugar
  4. 1/2 cup coarsely chopped pecans
  5. 1 cup sour cream
  6. 2 tablespoons sugar
  7. 2 teaspoons vanilla
  1. Beat cream cheese with electric mixer until fluffy.
  2. Add 1 cup sugar and beat until mixture is smooth.
  3. Stir in pecans and spoon into pre-made graham cracker crust.
  4. Bake in a 325 degree oven for 20 minutes, remove from oven to wire rack and increase oven temperature to 350 degrees.
  5. Blend sour cream, 2 tablespoons sugar and vanilla in small bowl.
  6. Spread mixture evenly over baked filling.
  7. Return to oven and bake for 10 minutes.
  8. Garnish with pecan halves and/or graham cracker crumbs.
  9. Chill until firm before serving.
The Pieces of My Life

June 3, 2016 – This recipe was published in my cookbook, “Cooking with Mom”. I got this recipe from a co-worker who made these delicious meatballs for a work lunch.  I could not believe that one of the ingredients was chili sauce.  Totally blew my mind and I almost didn’t eat any because I was afraid they wouldn’t taste good.  Luckily I was very wrong, because they are delicious.  I included them in the appetizer section of my cookbook, but they could also be served as an entré over rice, which is what I do most of the time.  Enjoy and feel free to give me feedback once you’ve cooked them yourself.

Sweet & Sour Meatballs
Delicious meatballs served as either an appetizer or entree!
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  1. Sauce
  2. 1 (12-oz) bottle chili sauce
  3. 1/4 c. ketchup
  4. 1/4 c. grape jelly
  5. 1 1/2 c. brown sugar, packed
  6. 1 sm. onion, chopped
  7. 1 tsp. lemon juice
  8. Meatballs
  9. 1 1/2 lbs hamburger
  10. 1/2 tsp. salt
  11. 1 (8-oz) can tomato sauce
  12. 1/2 c. dry bread crumbs
  1. In a large saucepan, combine all sauce ingredients; warm over medium heat.
  2. Meanwhile, in a large bowl, mix all meatball ingredients.
  3. Roll into small meatballs.
  4. Add them to sauce gradually.
  5. Cook over medium heat for 35 to 40 minutes or until done.
  1. If serving as a cold appetizer, best if refrigerated overnight. Then insert toothpick in each. Makes about 50 meatballs.
The Pieces of My Life

March 3, 2016 – I’ve been cooking since I was a young girl.  One of the recipes I remember cooking as a teenager was Sassy Cinnamon Muffins and I remember them being very delicious.  I haven’t made these in a very long time, but I have a feeling I’ll be making them before the weekends over.  Just for old times sake.

Sassy Cinnamon Muffins
Yields 12
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  1. 1 1/2 cup flour
  2. 1/4 cup sugar
  3. 1/4 cup brown sugar
  4. 2 tsp. baking powder
  5. 1/4 tsp. salt
  6. 1/2 tsp. cinnamon
  7. 1 egg, beaten
  8. 1/2 cup oil
  9. 1/2 cup milk
  1. Sift together all the dry ingredients and set aside.
  2. Mix egg, oil and milk until blended.
  3. Add dry ingredients, stir just until moistened.
  4. Fill greased muffin pans 2/3 full.
  5. Bake at 400 degrees for 20-25 minutes.
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September 25, 2015 – One of my favorite cookies is the Snickerdoodle.  Cooking them in an RV Oven is just as easy as a regular size oven. The ONLY difference, might be the size of the pan, but I was able to cook 12 cookies at a time. 

Snickerdoodle Cookies
Soft, chewy cookies
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  1. 1 c. Butter-flavored Shortening
  2. 1 ½ c. Sugar
  3. 2 Eggs
  4. 2 ¾ c. Flour
  5. 2 tsp. Cream of Tartar
  6. 1 tsp. Soda
  7. 1 tsp. Salt
  1. Cream shortening and sugar.
  2. Add eggs.
  3. Mix with remaining ingredients.
  4. Roll into walnut-sized balls; roll in a mixture of cinnamon and sugar.
  5. Bake at 350° for 12 minutes on an ungreased cookie sheet. Makes 36 to 48 cookies.
  1. Store cookies in an air tight container. Place a piece of bread in the container with the cookies and it will keep the cookies soft. However, the bread will turn hard.
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May 3, 2015 – Today I want to share a mouth-watering recipe for Chocolate Pound Cake. This is my first time baking a cake in my RV oven. Not only that, but I also get to use my Kitchenaid Mixer my sweet hubby got me.  I wasn’t sure if I would like the mixer or not, but after using it a couple of times, I wondered why it took me so long to get one.  

Chocolate Pound Cake
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  1. 3 c. Sifted Flour
  2. 1 c. Butter or Margarine
  3. ½ c. Cocoa
  4. ½ c. Vegetable Shortening
  5. ¼ tsp. Salt
  6. 5 Eggs
  7. ½ tsp. Baking Powder
  8. 1 c. Milk
  9. 3 c. Sugar
  10. 1 ½ tsp. Vanilla Flavoring
  1. Sift flour, cocoa, salt and baking powder together, set aside.
  2. Cream sugar, butter and shortening until light and fluffy.
  3. Add eggs 1 at a time, beating well after each egg.
  4. Alternately beat in flour mixture and milk beginning and ending with flour mixture.
  5. Stir in vanilla. Pour into pan.
  6. Bake at 325° for 1 ½ hours or until toothpick inserted in center comes out clean.
  7. Cool in pan 10 minutes, turn out and cool completely.
  8. Sift powdered sugar over top of cake.
The Pieces of My Life