Aunt Barbara’s NO BAKE Chocolate Oatmeal Cookies

NO BAKE Chocolate Oatmeal Cookies from Aunt Barbara’s Kitchen
2 cups sugar
1 stick butter (1/2 cup)
1/2 cup Pet (evaporated) milk
1 teaspoon vanilla
2 1/2 tablespoons cocoa
1/2 cup peanut butter
3 cups oats

In a medium saucepan, combine all ingredients except peanut butter and oats and cook over medium heat.

Let boil for 5 minutes, stirring constantly.

Remove from heat and stir in peanut butter and oats.

Spoon out quickly onto wax paper or aluminum foil.

Cookies will harden as they set.

Shirley’s Old Fashioned Coconut Cake

Old Fashioned Coconut Cake from Shirley’s Kitchen (my brother-in-law Brian’s late mother)


One Butter Recipe Cake

Mix as instructed on the box.
(I used three egg yokes in the cake and three egg whites in the frosting.)


1 cup sugar

4 Tablespoons water

1/4 teaspoon cream of tartar

2 tablespoon light Karo syrup

3 egg white at room temperature

1 teaspoon vanilla extract

2 cups shredded coconut

To make cake:
Preheat oven to 350 degrees. Combine cake mix as stated on the box. Beat at medium speed for 4 minutes, scraping bowl occasionally.

Spoon into 2 greased and floured 9-inch pans. Bake at 350 degrees for 25 minutes or until cake tests done. Cool in pans for 15 minutes. Remove to wire rack to cool completely

To make the Icing:
Bring sugar, water and Karo syrup to rolling boil in an iron skillet. Cook about 7 minutes until it reaches about 255 degrees.Stir in vanilla. Mix egg whites and cream of tartar until peaks form. Slowly pour the sugar mixture over egg white as you beat it at high speed in a small mixing bowl. Beat until thick and cool. Spread between layers, sprinkling coconut on top of each layer. Finish spreading on sides and top of cake, pressing coconut on sides and top.

Tina’s Crockpot Chocolate-Peanut Clusters

Crockpot Chocolate-Peanut Clusters from my sister, Tina’s Kitchen
Prep Time: 1 hours, 00 minutes
Cook Time: 3 hours, 00 minutes
2 pounds (2 – 16 ounce jars) dry roasted peanuts and salted peanuts
48 ounces almond bark white chocolate
4 ounces sweet German chocolate
10 – 12 ounces dark chocolate
Place all ingredients in crockpot. Cook on low for 3 hours. Don’t touch. Turn pot off and let sit for 20 minutes. Cover a large surface (about 3 square feet) with waxed or parchment paper. Stir mixture completely. Spread on wax paper. Let harden, break in pieces and store in airtight containers.

Alternative recipe, this sounds very good:

1 (16 oz.) jar unsalted peanuts
1 (16 oz.) jar salted peanuts
1 (12 oz.) bag semi-sweet chocolate chips
1 (12 oz.) bag milk chocolate chips
2 (12 oz.) bags peanut butter chips
2 (1 lb.) packages White Almond Bark, broken in pieces

Layer ingredients, in order listed, into (4 quart or larger) crockpot. Turn the pot on low, cover it with a lid, and walk away for two hours. After two hours, remove lid and stir to combine. Replace lid and walk away for another 30 minutes. Check to see if almond bark is melted, and if so, stir and spoon mixture onto wax paper. (Decorate, if you wish, with holiday sprinkles or additional chopped peanuts.) Allow to harden – 1 hour or so

Tina’s Spaghetti Meatloaf

Spaghetti Meatloaf from my sister, Tina’s Kitchen

1 lb ground turkey
½ pack saltine crackers
2 handfuls of Cheddar and Sour Cream potato chips
10 Toasteds Keebler Butter crackers
1 cup parmesan cheese
5 ozs of Prego Three Cheese spaghetti sauce
Tablespoon Worcestershire sauce
2 Tablespoon olive oil
One small onion
Tablespoon chopped garlic
Crush the crackers and potato chips together. Mix these with the ground turkey. Cut the onion in small pieces and saute with the garlic in one tablespoon of olive oil. Pour this mixture in with the meat. Add the remaining ingredients and mix well. Grease a small baking pan and place mixture in the pan. Spread a small amount of spaghetti sauce in a thin layer all over the meatloaf. Cover this with shredded cheddar and mozzarella cheese. Bake on 350 degrees for about 45 minutes.

Cuz Mel’s Spaghetti Casserole

SPAGHETTI CASSEROLE from Cousin Melanie’s Kitchen

  • 1 tablespoon olive oil
  • 1 lb ground round
  • 1/2 cup chopped onions
  • 2 cloves garlic, minced
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 1 1/2 cups pasta sauce or spaghetti sauce (homemade or commercial such as Ragu brand)
  • 1 1/2 cups shredded cheddar cheese
  • 4 cups cooked spaghetti
  • 2-3 tablespoons shredded parmesan cheese


  • Heat the olive oil in a large skillet over medium-high heat.
  • 2 Add ground beef, onion, and garlic; stir to crumble beef; cook 4-5 minutes or until the beef is browned; drain.
  • 3 Transfer meat mixture to a mixing bowl.
  • 4 Add in the soup, pasta sauce, 1/2 cup cheddar cheese, spaghetti, and 1/2 cup water; stir to combine.
  • 5 Season to taste with salt and pepper.
  • 6 Transfer spaghetti-meat mixture to greased (with non-stick cooking spray) 13×9 inch baking dish.
  • 7 Sprinkle with all but 1 tablespoon cheddar cheese and 1-2 tablespoons parmesan cheese over the top.
  • 8 Bake at 400° for 18-20 minutes or until bubbly.
  • 9 Sprinkle with remaining cheese; serve immediately.