Saturday, November 17, 2012

Grandma Lounsbury' Best Apple Pie

Pie Crust (The Best):

3/4 cup Shortening (crisco)
1 tsp salt
2 cups flour
1/3 cup ice water

Blend first three ingredients with a pastry blender
stir in the ice water and knead on a floured surface until well blended

This is for a double crust pie.

Apple pie mixture:
Use 5-6 apples
stir in:
3 tbsp flour
3 tbsp butter
1 cup sugar (brown or white)
1/4 tsp cinnamon

Cover edges with foil if desired so they don't burn.  Bake at 375 degrees for 25 minutes. Remove foil.  Bake 20-25 minutes more or until crust is golden brown.

Tuesday, October 9, 2012

Pumpkin Crunch Cake

Made this pumpkin dessert yesterday.  It was pretty good so I thought I'd share!

1 box yellow cake mix (or spice cake mix)
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 1/2 cups sugar
1 tsp. cinnamon
1/2 tsp. salt
1 1/2 cups chopped pecans (the original recipe called for 1/2 cup)
1 cup butter, melted

Heat oven to 350 degrees F.  Grease bottom of 9 x 13″ pan.  Mix pumpkin, milk, eggs, sugar, cinnamon, and salt.  Pour mixture into greased pan.  Sprinkle dry cake mix over pumpkin mixture and top with pecans.  Drizzle melted butter over pecans.  Bake 50-60 minutes.

Saturday, September 1, 2012

Spaghetti Pie

This has become a new staple at our house! Easy and yummy!

2/3 of a 16 oz pk of Spaghetti (original recipe I got calls for the whole package but I
             think it's way too many noodles for the sauce, and angel hair doesn't work
             quite as well... try to stick to spaghetti)
1/2 c. grated parmesan cheese
2 eggs
2 Tbs butter melted
1 jar spaghetti sauce (I prefer Prego)
1 lb hamburger (I think 1/2 is better :)
a sprinkle of dried onion
1 small carton of cottage cheese
2 cups mozzarella cheese

Cook spaghetti and drain. Add butter, eggs, and parmesan cheese. Mix well.  While you are cooking spaghetti, simmer your sauce, hamburger and onions. (don't boil too hot or water starts to separate).

Layer spaghetti noodle mixture on bottom, then cottage cheese next, then sauce and finally top with mozzarella cheese. Bake at 350 degrees for 30 minutes.  Enjoy!

Thursday, August 30, 2012

Homemade Re-fried Pinto Beans

Super easy to make your own refried beans!

Cooking Beans:
1 lb. dry pinto beans, sorted and rinsed
8 cups hot water
2 tbsp. salt
1 tbsp. oil
1/4 onion, rough chop
1-2 cloves of garlic, mashed

Put beans on the bottom of crockpot, add water. Mix in salt, oil, onion and garlic. Cook on high for 4-5 hours. Add more water while cooking if needed. Discard onion and garlic when beans are cooked.

Refried Beans:
1 lb. cooked pinto beans
1/2 cup onion, chopped
1/3 cup oil
Salt to taste
Garlic, minced (optional)

Saute onions in oil until soft and clear (don't burn). On med-high heat, add drained beans a little at a time. Smash them while you add them. Add liquid from the beans until desired consistency is reached. If you prefer a smooth texture, you can blend the beans with an immersion blender (hand blender) or hand mixer. Add salt and garlic to taste. Heat until bubbling. Serve hot with cheese!


28 oz. whole peeled tomatoes
1/4 to 1/3 small onion
1/3 bunch of cilantro, washed and ends trimmed off
1/2 to 1 jalapeno, seeded and de-veined (leave some seed for heat)
1 tsp. salt
1 tsp. cumin (optional, but adds a nice smokey undertone)
Juice from 1/2 to 1 lime

Place all ingredients in blender or food processor.  Blend for a few seconds to incorporate.  Do not over blend.  If possible refrigerate before serving so ingredients have a chance to meld!

Saturday, August 25, 2012

Basic Buttercream Frosting

3 sticks butter, softened
2 lbs. powdered sugar
1 tsp pure vanilla extract
whipping cream or 1/2 and 1/2 – enough to thin frosting to desired consistency
Beat butter in mixer on medium high  for 2-3 minutes or until pale and creamy.  Reduce speed to medium and add sugar, 1/2 cup at a time.  Beat well after each addition increasing speed to high after all sugar is added. 
Add vanilla and food coloring if desired.  Beat until buttercream is smooth.  Can be refrigerated for several days if covered.  If refrigerating, bring to room temperature before using and beat on low until smooth.

Monday, August 20, 2012

Ginger's Toco Salad

Mexican Hash (Taco Salad)

1 lb. ground beef -  browned with chopped onion

1 pkg. Zatarains's Black Beans and Rice- prepared

Mix together and add 1 small can Mexican stewed tomatoes

(cut smaller if desired)

1 can green chilies (about 4 oz.)

½ C. Salsa

(when making for a large group you can add 1 can black beans with juice)

Serve over chips with:

Chopped lettuce

Grated Cheddar Cheese


Sliced olives

Sour Cream

Chopped tomatoes

(can also serve in a tortilla wrap)

Sunday, August 19, 2012



  • 1/4 cup vegetable oil
  • 1/2 cup popcorn kernels
  • 1/4 cup sugar
  • Popcorn Salt


Heat the oil over medium-high heat. add the popcorn. When the oils sizzles, sprinkle the sugar over the kernels. Cover the pan and crank handle until the popping slows down, about 3 minutes. Remove from the heat and toss with the salt.

Side notes: I don't think a full 1/4 cup oil is necessary.  You can reduce the oil by almost half.  Of course, if you use the full amount it will taste great too.  :)
If you don't have a crank stove-top popper, you can use a heavy duty pan and lid. While corn is popping make sure to shake the pan.


This is a recipe from the famous "Killians"  who have a professional pop corn business.

4 Quarts popped popcorn
1 cup pecan halves
1 cup whole almonds
1 cup ribbon coconut

Mix in a big round bowl until completely mixed together

1 cup butter
1 1/2 cup sugar
1/2 cup light corn syrup
Bring to a boil and boil exactly 1 minute, take off heat and add 1 teaspoon of vanilla
pour over popcorn mixture!
Spread out on wax paper, voila...YUM

Saturday, July 28, 2012

Black and White Chocolate Cupcakes

1 ½ cups all-purpose flour
1 cup granulated sugar
1 cup and 2 tablespoons dark chocolate cocoa
1 ½ teaspoons baking soda
1 teaspoon salt
½ cup sour cream
3 eggs
¾ cup ready-to-eat chocolate pudding
½ cup butter, melted
1 cup semisweet chocolate chips
Preheat oven to 350 °F. Line 24 cupcake pan cups with paper liners.
In a large bowl, mix the dry ingredients together with an electric mixer on low speed for 30 seconds until well combined.
Add wet ingredients and mix on medium speed for 1 minute. Stop and scrape the sides of the bowl and resume mixing on medium speed for an additional minute. Stop mixer and fold in chocolate chips.
Fill the prepared cupcake liners with batter 3/4 full. Bake about 15–18 minutes in the preheated oven, until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool completely before frosting.

White Chocolate Frosting
8 ounces cream cheese, softened
¼ cup butter, softened
1 cup white chocolate chips or 6 ounces white chocolate, melted
1 teaspoon vanilla
2 1/3 cups powdered sugar
To make the frosting, beat cream cheese and butter in a large bowl with an electric mixer on medium speed for 1 minute. Add melted chocolate and vanilla; mix for an additional minute. Add powdered sugar gradually, beating until light and fluffy after each addition.
Spread the frosting on the chocolate cupcakes. Garnish with fresh raspberries, mini chocolate chips, or chocolate sprinkles.

**Courtesy of BYU Magazine Summer 2012

Monday, April 2, 2012

Mexican Lasagna (Via Angela Engle Henry)

1 pound ground beef
1 med onion chopped (I use dehydrated)
4 gloves garlic
2 cups salsa
1 10 oz can enchilada sauce
1 can (16 ounce) refried beans
1 can black beans (10 ounce) (rinsed & drained)
1 can (4 ounce) chopped green chillies
1 envelope toco seasoning (1/4 cup)
1/4 teaspoon pepper
6 10 ince torlillas
3 cups (12 ounces) mexican cheese (or Colby/jack)
2 cups crushed tortilla chips
Condiments: sliced ripe olives, guacamole, chopped tomatoes and sour cream, optional

1.  In a large skillet, cook beef and onions over medium heat until meat s no longer pink, add garlic, cook 1 minute longer.  Drain.  Stir in the salsa, beans, enchilada sauce, chilies, taco seasoning and pepper; Heat though.

2.  Spread 1 cup meat mixture in a greased 13x9 in baking dish.  Layer with two tortillas, a third of the remaining meat mixture and 1 cup cheese.  Repeat layers.  Top with the remaining tortilla and meat mixture.

3.  Cover and bake at 375 degrees for 30 minutes.  Uncover; sprinkle with the remaining cheese and top with tortilla chips.

4.  Bake 10-15 minutes longer or until cheese is melted.  Let stand for 10 minutes before serving, Garnish with olives, guacamole, tomatoes and sour cream if desired.

Tuesday, March 27, 2012

Godfather's Dessert Pizza {Cinnamon Streusel}

Pizza dough (You can make your own or buy some at the store)

1 TBSP butter, melted mixed with Cinnamon

3/4 cups all purpose flour
1/3 cup white sugar
1/3 cup brown sugar firmly packed
6 TBSP (1/3 cup) butter

1 cup powdered sugar
1 TBSP milk
1/2 tsp. vanilla

Mix together streusel ingredients with a fork, or your clean hands, then side aside.

To make pizza, pat dough into a 12 inch pizza pan that has been sprayed with oil. Perforate pizza dough with a fork (this keeps bubbles from forming), then brush with 1 TBSP melted butter. Sprinkle cinnamon all around buttered crust. Top pizza crust with streusel mix.

Bake at 460 F for 8 to 9 minutes depending on the thickness of the pizza. Mix icing ingredients until it is of a drizzle consistency. If it is too thick, then thin with a small amount of milk until you have reached your desired thinness.

When finished baking, top with icing in a circular pinwheel pattern. Cut up and enjoy!

Monday, March 26, 2012

Buttermilk Cake

This is a cake my friend Alice June brought after mom passed away:

3 Cups Flour
2 Cups Sugar
1/3-1/2 Cup Cocoa
1 tsp salt
Mix Together
2 Eggs
1 Cup Buttermilk
1 Cup Oil (or 1/3 cup applesauce and the rest oil)
Mix Together
Sprinkle 1 tsp soda on top
Pour 1 Cup Boiling Water
1 tsp Vanilla
Mix together.
Bake 350 degrees
Can be cooked in a:
Bunt Pan about 40 minutes
9x13 Pan about 35 minutes
or a Sheet Cake about 25 minutes
Just watch to make sure!