Posted by: healingthroughlove | August 20, 2007

Theron’s BBQ Grilled Chicken Wings

Theron’s BBQ Grilled Chicken Wings
This recipe comes from my cousin Theron, who has managed restaurants and created some awesome recipes! Enjoy!

Serves 30-40 wings


1 5lb bag of frozen wingettes (Tyson sold at Walmart)

3 Garlic Cloves Minced

1 Bottle of your favorite BBQ sauce (Honey, Spicy, Hickory or Original)

6oz of Werschestshire sauce (Almost half of a bottle)

6oz of Italian Dressing

1 Bottle of Hot Wing Sauce (It’s not spicy, it just adds flavor)

2 tbsp of Weber Grill seasoning (or use your favorite seasoning)

2 tbsp of Lawry’s season salt


If you really want to spice them up . . .

4 tbsp of Cayenne pepper

2 tbsp of Crushed red pepper


First, thaw out the frozen chicken wingettes. Once thawed, place them in a very large pea bowl (very big bowl). Next add all of your ingredients over the top of the thawed chicken. Next, get messy and stir the chicken with the seasonings and sauces. Make sure all of the chicken is covered by sauce and seasoning. After everything is mixed together, place large bowl into fridge to marinate overnight. This is important, the sauce and seasoning will need 24 hours to soak into the chicken for flavor.

The next day, take out chicken and stir sauce with chicken. Preheat your grill or oven. These will taste much better on the grill. For the grill, keep temperature at a med-hi setting. If using the oven, preheat at 425 degrees. Cook in the oven for approximately 20 minutes or until crispy. On the grill, cook them and rotate them for about the same time (20 minutes). Chicken wings are now ready to serve.

Posted by: healingthroughlove | August 20, 2007

Marinated Steak

Jane Hall’s Marinated Steak
This was a recipe my mom created and shared with me many years ago.

1 1/3C red wine
2 Tbsp soy sauce
1/4 tsp oregano
1/4 tsp marjoram
two or three nice steaks

Mix together all ingredients and place meat in the marinade. Cover and chill twelve hours or overnight. This is a plan ahead marinade!

Posted by: healingthroughlove | July 31, 2007

Strawberry Pizza

This recipe was created after tasting strawberry pizza twice during our annual spring strawberry festival. Plant City which hosts the annual Strawberry Festival and Brandon, where they specialize in serving this delicious treat are a long drive from my house so after some experimentation I created this recipe which has received amazing reviews from family and friends.

Lisa’s Strawberry Pizza

2 pkg of prepared sugar cookie dough
2 or 3 quarts of strawberries, the amount is at your descretion,
1 container of strawberry glaze
1/2 C sugar divided
whipped cream
2 pkg’s softened cream cheese
1 tsp vanilla extract

Peel cookie dough from packaging and place in a medium sized bowl, mash the two packages of dough together and form a ball of cookie dough. Grease a round pizza pan or use a non greased pizza stone. Roll this cookie dough out to form a large circle filling the pizza stone/pan.

Preheat oven to recommeneded cookie baking temperature on packaging. Bake the rolled out pizza size sugar cookie at recommended temp, watching it closely as you don’t want it over done, just a nice golden brown. Let it cool on the pizza pan/stone.

Wash and clean the strawberries and cut them into halves. Sprinkle them with the remaining 1/4 cup of sugar and let sit until the large sugar cookie is cool.

In a small bowl mix together softened cream cheese, a tsp vanilla extract and 1/4 cup of sugar, you may decide upon more. Mix these ingredients completely and taste to see if you have acquired a sweet enough mixture. Set aside

When the cookie has cooled to the touch, cover it thickly with the cream cheese mixture.
Mix the strawberries and the glaze together and spoon this fruit thickened mixture over the cream cheese topping.
Let this chill in the refrigerator for an hour or as long as you can stand to wait.
When serving the Strawberry Pizza top it with a dollop of whipped cream.
This should make at least eight servings or more, depending upon how large you make your slices.
Plan on this dissapearing quickly!

Posted by: healingthroughlove | July 28, 2007

Jane’s Fudge Brownies

Click on the photo to enlarge.
My mom Jane in 1996

This was mom’s recipe for Fudge Brownies. This recipe is so incredibly simple and the brownies are wonderful! mmmnnn…

1 stick of oleo or butter
1 C sugar
2 eggs
1/2 C flour
1/2 C cocoa
1 tsp vanilla extract

Cream together oleo and sugar, add eggs. Gradually add cocoa and vanilla and mix.
Bake in an 8×8 greased pan.
325 degrees 35 min

Posted by: healingthroughlove | July 27, 2007

Cheddar Chicken Divan

This recipe is one my mom received from my friend Renee Borkowski and her mom Evelyn Sims Litner many many years ago. It is a great recipe and reminds me of a weekend afternoon lunch my family shared with Renee and her family long ago.

Cheddar Chicken Divan

3 lbs of chicken breasts skinned and sliced
2 C cheddar cheese
2 10 oz pkgs of frozen chopped broccoli
1/4 C butter
1/4 C flour
2 C milk
1/2 tsp salt
dash of cayenne pepper
1/4 C sliced almonds

Melt butter, stir in flour, milk and seasonings to create a white sauce.

Cook and drain broccoli.

Add 1 3/4 C cheddar cheese to the sauce created from the flour, milk and seasonings, stir until melted.

Arrange broccoli and sliced cooked chicken in a baking dish. Top with the white/cheese sauce.
Bake at 350 degrees for 35 to 40 minutes. When you remove the casserole from the oven top it with the remaining cheese and and the almonds. This serves six.

Posted by: healingthroughlove | July 27, 2007

Lisa’s Key Lime Cheese Cake

Leaving Tampa on the Carnival Miracle last yr.

This recipe is one I created by combining ingredients from two recipes I liked. I combined portions of a Key Lime Pie recipe with a favorite Cheesecake recipe and created a sauce to jazz it up. This version was born in 2002 during my Berlin, Germany cooking club days. This is an OUTSTANDING recipe, I get rave reviews every time I make it. Don’t bother making it without the sauce, the sauce MAKES the cheesecake!

Key Lime Cheesecake


5 pkgs of cream cheese
2 C sugar
Mix the cream cheese and sugar well until smooth. (A mixer or hand potato masher works great.)

Add three lg eggs to this mixture.
Add 1 small container of Creme Freshe (Found in the area where sour cream is sold. Sour cream is also a possible substitute.)
Add 3 tsp of key lime juice (key lime is a MUST, regular lime juice does not have the same flavor. Key lime juice is found in most grocery stores sold in a bottle.)
2 Tbsp cornstarch
Mix all these ingredients fully and set aside.


1 box of Lebnitz butter cookies, found in the gourmet section of the cookie department. These cookies are German. They are similar to graham crackers. Graham crackers may be substituted. If you substitute graham crackers you would need only two packets from the box, as the graham crackers are sold in a much larger size box.

Place these cookies in a lg zip loc bag and ground with a rolling pin.
Add 1/4 C sugar
Add 1/3 C melted butter
Mix the cookies, sugar and butter in the zip loc bag until the mixture has combined well. Pour this mixture into a greased spring form cheese cake pan.

Before you press the crust into the spring form pan make certain that you have used enough butter and sugar to easily hold up and stick together when pressed with a fork into the cheese cake pan.

Baking Options;

1 lg spring form pan baking at 400 for 58 minutes, watching it closely at the end so that it doesn’t brown too much.

2 sm spring form pans that each hold half the mix, cook these together at 400 degrees for 45 minutes.

I suggest that with either pan choice you wrap the edges of the spring form pan with aluminum foil and place aluminum foil on the oven shelf to avoid drips and the smoke from drips.I learned this the hard way.

Lime Sauce

1 C Key Lime Juice
3 lg eggs, beaten
1 C sugar

Cook these three ingredients over medium heat for about 6 to 8 minutes stirring very often. Allow to cool and serve over the cheese cake. This sauce can be refrigerated and lasts a month, unless your family eats it sooner!

Posted by: healingthroughlove | July 26, 2007

Great Aunt Mary’s Sugar Cookies


My great grandmother Chloe Elliot, from my grandmother Elia/Dad’s side of the family. My great grandma Chloe Elliot is on the left, her sister my great great aunt Mary Lynn on the right with the scarf and glasses. This photo was taken around 1910 and when my great grandmother Chloe was age 23.

This recipe comes from the Lynn’s, on the Overman side of the family. It is a recipe from my great grandmother’s sister Mary Lynn. My great grandmother Chloe was an amazing cook and I assume this family recipe will be enjoyed by all.

Great Aunt Mary’s Sugar Cookies

1 C shortening
3 tsp baking soda
1/2 tsp. soda
2 egg’s in a cup filled with milk
2 C sugar
2 Tbsp hot water (to disolve soda)
vanilla extract to taste
3 C flour

Preheat Oven to 375.

Mix sugar and shortening.
Sift flour & baking powder together and add soda & water to sugar mixture. Then add eggs and milk. and mix well. Add flour and vanilla extract.
Roll out and cut cookies. Bake about 10 min.

*Time and temperature may vary with oven.
TIP: Chilled dough handles easier.

Edit this entry.

Posted by: healingthroughlove | July 24, 2007

Mushroom Crab Bisque

This recipe was a cool weather favorite of both my mom and I.

Many years ago mom and I were visiting her next door neighbor Evelyn Washburn and she was cooking this crab bisque. Mom and I immediately LOVED it, and cooked it many times over the years. It is delightful!

Mushroom Crab Bisque

1 pkg fresh mushrooms washed and sliced
2 1/2 tsps salt, divided
1/4 C chopped onion
1/4 C melted butter or margarine
1/4 C flour
dash of pepper
2 1/2 C milk
1 pint Half and Half
1 can of crab meat
1 pinch of parsley flakes

In a covered sauce pan cook sliced mushrooms in 1 1/2 c of water and 1 tsp of salt for ten minutes, drain, reserving liquid and set mushrooms aside.

Saute onion in butter until tender and blend in flour, pepper and remaining salt. Stir in reserved mushroom liquid and milk. Cook over medium heat stirring constantly until mixture thickens and reaches boiling point. Clean crab and add half and half and mushrooms. Heat through, but do not boil.

Posted by: healingthroughlove | July 24, 2007

Donna’s Breakfast Casserole

My aunt, Donna Overman

Donna’s Breakfast Casserole

This is a casserole that my Aunt Donna makes for her family

1 lb of bulk sausage
1 C shredded cheddar cheese
6 eggs
2 C milk
6 slices of bread, your choice..wheat, white etc.
1 Tbsp dry mustard
salt and pepper to taste

Cube bread, brown sausage and drain. Mix eggs and milk, add cheese, mustard and bread.
Mix together and put into a 8×12 pan that has been sprayed with cooking spray.
Put in the refrigerator overnight and bake at 350 for 45 minutes.

Posted by: healingthroughlove | July 23, 2007

Belle’s Sugar Cookies

The page in my cook book is a testiment to how much I love these cookies. The page is browning and splattered with drops from all the years of making these cookies. Belle’s Sugar Cookies were made by a retired woman who lived in my small town. Each year at Christmas our church would walk through the town singing Christmas carols. Each year when Belle was alive she would have a huge plate of these sugar cookies waiting for us. What a treat that was! I make these cookies a few times a year and always smile at those memories of Christmas caroling and her joy at sharing these wonderful cookies with us.

Belle’s Sugar Cookies
(no calories spared might consider making half a batch, it makes ALOT of cookies)

1 C lard
2 C white sugar
2 eggs
1 C milk
1 tsp vanilla
6 C flour
6 tsp baking powder
1/2 tsp salt

Mix lard and sugar together, beat the eggs and add them. Sift the dry ingredients together and add alternately with milk and vanilla. Roll thin and cut in desired shapes with large cookie cutter or a glass dipped in flour. Dot the top with raisins and bake on a greased cookie sheet for 15 minutes at 375 degrees.

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