Wednesday, December 14, 2011

Recipe Exchange

My friend Jodi Williams, from Appalachian Country magazine ( is known for yummy recipes.  Here is one she borrowed and loved making with her boys for Christmas Wreath Treats.  As an added touch, Jodi added red licorice bows, which her boys would often swipe.  Boys!  Check out her website, where you can view the entire magazine for free.


  • 1/3 cup butter
  • 1 (10.5 ounce) package large marshmallows
  • 6 cups cornflakes cereal
  • 1 teaspoon green food coloring
  • 1/4 cup cinnamon red hot candies


  1. Melt margarine in a large pan over low heat. Add marshmallows and stir constantly until marshmallows melt and mixture is syrupy. Remove from heat. Stir in food coloring. Add corn flakes and stir until well coated.
  2. Drop mixture, by 1/4 cupful, onto cookie sheet. Using buttered fingers, quickly shape into individual wreaths. Dot with cinnamon candies
Find it at:

Next, several people asked me for the recipe to Ivy's lemon birthday cupcakes (those who ate the cupcakes at church were from the same recipe).  I doubled the recipe, and it made three dozen.  If you click the recipe link, note I skipped the glaze step and instead made icing.
  • 1 (4 ounce) packagejello lemon flavor instant pudding and pie filling or 1 (4 ounce) package vegetarian lemon flavor instant pudding and pie filling

  • 1 (18 ounce) packagelemon cake mix (2 layer size) or 1 (18 ounce) package yellow cake mix (2 layer size)

  • 4 eggs

  • 1 cup water

  • 1/4 cup oil

  • Directions

  • Blend all ingredients in a large mixer bowl; then beat 2 minutes at medium speed.

  • Bake in greased and floured 10-inch bundt or tube pan at 350 degrees for 55 to 60 minutes, or until cake springs back when lightly pressed.

  • Cool in pan 15 minutes; remove from pan.

  • The icing was made from a recipe from a friend who has a future in cake-baking.  Amber Rumancik is a cake decorating genius.  So, I don't want to give away her trade secrets.  Tops of cupcakes (made by me, who is NOT a cake decorating genius) included mini marshmallows and Airhead Xtremes candy.  See my notes from the previous post about these, too.

    Whew, almost couldn't find this one.  It's a blessing and a curse that you can look up a recipe on your phone and scroll as you cook.  Lastly, here is a recipe for Cheddar Rice Casserole.  I promise it's the first time I ever made a casserole from scratch, without condensed soup.  Since my husband doesn't eat potatoes (he must be an alien, right?), we eat and keep lots of rice on hand.  Many of the ingredients you probably already store in your kitchen.  Where it may require a little extra time to cook, it might save you a trip to the store.  I also added in 1/2 diced green pepper, 2 cloves minced garlic, and topped with  1 more cup of cheese instead of breadcrumbs. 
    Cheddar Rice Bake


    • 1/2 cup finely chopped onion
    • 3 tablespoons butter or margarine
    • 3 tablespoons flour
    • 1 teaspoon salt
    • 1/8 teaspoon pepper
    • 1/2 teaspoon dry mustard
    • 1/2 teaspoon Worcestershire sauce
    • 2 cups milk
    • 3 cups cooked long-grain rice
    • 8 ounces grated sharp Cheddar cheese, divided
    • 1/2 cup soft fresh breadcrumbs tossed with 2 tablespoons melted butter


    Cook onion in 3 tablespoons butter until onion is tender; blend in 3 tablespoons flour and salt, pepper, and dry mustard. Gradually add milk, stirring constantly. Continue to cook over low heat, stirring constantly, until mixture is thickened. Add half of the cheese to the sauce mixture; stir until melted.
    Put half of the cooked rice in a lightly buttered 1 1/2-quart to 2-quart baking dish. Layer rice with half of remaining shredded cheese and half of the hot sauce mixture. Repeat layers of rice, shredded cheese and sauce mixture. Top with buttered bread crumbs. Bake at 375° for 25 minutes.  Serves 6 to 8.

    Feel free to add your own recipe in the comment box or email one for me to try.  Blessings and Happy Cooking!

    1 comment:

    1. Those rainbow cupcakes are too cute!! Love!