Lemon Squares

We were craving something sweet one night so I was looking for an easy recipe to make from one of my cookbooks and this one sounded easy enough.  I like most lemon desserts so when I saw this one in the cookbook and with a star by it from my mom I thought I’d mark it to try.  It was interesting when I started pulling out all the ingredients.  Not at all what I thought….I didn’t read the ingredients beforehand just the title!  Even though it’s not your typical lemon square it was yummy.  Hubby gave it a 10!

The only change I made was I used 1 c of coconut because that’s all I had!

Recipe taken from – Heart of the Home (1982)

Pastry:

1 ½ c flour

½ c brown sugar

1 stick butter

Filling:

2 eggs

1 c brown sugar

1 ¼ c coconut

½ c chopped pecans

2 Tbsp flour

½ tsp baking powder

¼ tsp salt

½ tsp vanilla

Glaze:

1 Tbsp melted butter

2 Tbsp lemon juice

1 c powdered sugar

Mix pastry ingredients to fine crumbs.  Pat into 9x13x2 inch pan.  Bake 10 minutes at 275 degrees.  Beat eggs well and add rest of ingredients.  Pour over pastry.  Bake 20 minutes at 350 degrees.  Mix glaze ingredients and pour over baked cookies while still hot.

Sock-It-To-Me Cake

When we were visiting my family at Christmas my grandmother had one of these cakes that she bought at a church fundraiser.  It was good and I remember my dad saying my great grandma made the best.  I wish I remembered having hers but I don’t.  So, I thought I’d give this recipe a try to see how it compared.  I enjoyed it and the other people that ate it said the enjoyed it.

I followed recipe exactly.  Next time though I think I’ll double the filling and make the glaze a little thicker.  I also used a Bundt pan.

Recipe taken from – Heritage Cookbook (1976)

1 pkg yellow butter cake mix

1 c dairy sour cream

½ c cooking oil

¼ c sugar

¼ c water

4 eggs

Filling:

2 Tbsp brown sugar

2 tsp cinnamon

In a large bowl, blend cake mix, sour cream, oil, sugar and eggs.  Beat at high speed for 2 minutes.  Pour 2/3 of the batter in a gresed and floured 10” tube pan.  Combine filling ingredients and sprinkle over batter in pan.  Spread remaining batter evenly over filling mixture.  Bake at 375 for 45-55 minutes, until cake springs back when touched lightly.  Cool right side up for about 25 minutes, then remove from pan.  Glaze blend: 1 c confectioners sugar and 2 Tbsp milk.  Drizzle over cake.

Two ladies submitted this recipe and one lady uses 1 c chopped pecans in filling mix.

My friend told me this was a good addition to her morning coffee so bake it up today and enjoy with a cup of joe!

Oatmeal Crispy Cookies

I finally got a new hand mixer after having been without one for a year and a half and what better way to break it in than by making some cookies!  I tagged this recipe when going through my cookbooks because I thought it sounded similar to my favorite cookies and I’m a sucker for oatmeal.  Well it turns out it’s one ingredient shy of my favorite cookies!  They turned out very yummy as usual and I could eat probably a dozen in one day.  Trust me they are that good!  I really have eaten six in one day, what can I say I was nursing and needed the extra calories.  Hmmm…I think I could still eat that many and am not nursing any longer.  Houston we have a problem!!  Our son loved them too!  He wouldn't take a second bite of daddy's chocolate chip cookies but has fits for mine!!:)

I use half old fashioned oats and half quick cooking oats for different texture.  I also only used ½ c of pecans and no raisins.  This was my first time to use pecans and they were a good addition.  But if you don’t have any trust me they are just as good without.  I roll into logs on wax paper and store half in the fridge and half in the freezer to be a quick indulgent snack every now and then or maybe every other day!

Recipe taken from - W.M.U Centennial Cookbook (1988)

1 c Crisco

1 c brown sugar, packed

1 c white sugar

2 eggs

1 tsp vanilla

1 ½ c flour

1 tsp salt

3 c uncooked oats

1 c pecans and/or raisins

Mix first 5 ingredients.  Add dry ingredients, one at a time, mixing well after each addition.  Bake at 350 for about 12 minutes.

Please give these yummy cookies a try.  Either this version or my favorite cookie version!

Dirt Cake

Yep, it looks like dirt!  I would never have tried this if not for one our good friends making it for a small group gathering awhile back.  I do not like chocolate pudding or Oreos but it works here.  I know, don’t even try to figure out my weird dislikes that I like in other forms…it makes no sense!  I love cool-whip (my hubby says I could eat a whole container plain!) and I guess with that addition and the cream cheese it just works for me!

The only change I made was splitting the recipe in half because there would only be 3.5 (.5 = toddler) people enjoying it and then I didn’t want the temptation to eat it all later.  It still made quite a lot so if you don’t have a big crowd I’d half it.  I put probably three quarters of the Oreos on the bottom and the rest on the top.  I also softened my cream cheese and butter.

Here’s what I found on sweet milk.  I love the internet….sometimes!

Recipe taken from – W.M.U Centennial Cookbook (1988)

1 large pkg. Oreo cookies

1 (8 oz) pkg. cream cheese

1 stick oleo

1 c powdered sugar

1 large ctn. Whipped topping

2 boxes or 7 oz Instant Jello-O pudding mix

3 c sweet milk

1 tsp vanilla

Crush cookies and put into 9x13 inch pan.  Save a handful of cookies for topping.  Mix cheese and butter together until smooth with electric mixer.  Mix in powdered sugar.  Fold in whipped topping.  In a large bowl, mix pudding with milk and vanilla.  Fold cream cheese in pudding and mix well.  Spread the saved cookies on top of mixture.  This may be frozen.

This would make a fun little boys birthday party treat or a fun pot luck dessert!

Chocolate Brownies

We were taking food to some friends who just had a baby and I wanted to take a dessert as well because I know I wanted dessert after I had my son!  Hmm…and I still do!  So, I decided to try out another brownie recipe because most people like brownies (just not me!).  My hubby said they were good so I have to trust his judgment!  He thought they might even be better than the previous ones. 

I followed the recipe as stated.  My only note is to make sure you do not scramble your eggs.  Stir constantly as you put them in the hot chocolate mixture.  I wasn’t going to transfer to another bowl but when I felt how hot everything was I decided I better just in case.  Oh, and the color is a bit interesting as they come out because it’s not the typical dark brown it’s more of a light brown.  I used milk chocolate morsels if that maybe had something to do with it?!...

Recipe taken from – Heart of the Home (1982)

¾ c flour

¼ tsp baking soda

¼ tsp salt

1/3 c butter

¾ c sugar

2 Tbsp water

1 (12 oz) pkg. chocolate morsels

1 tsp vanilla

2 eggs

½ c chopped nuts

Preheat oven to 325.  In a small bowl, combine flour, soda and salt; set aside.  In small saucepan, combine butter, sugar and water.  Bring to a boil.  Remove from heat.  Add 1 cup chocolate morsels and vanilla.  Stir until they have melted.  Transfer to bowl.  Add eggs, one at a time.  Beat well after each addition.  Blend in flour mixture gradually.  Stir in remaining morsels and nuts.  Spread into greased 9 inch baking pan and bake at 325 for 35 minutes.  Cool and cut into squares for serving.  

Peanut Butter Balls

I first had these when we were going to meetings preparing for our mission trip to Russia.  Our team leader made them for us and it was love at first bite!  Especially for my husband, he would always request these for our meetings.  A lot of you know that I'm not a big chocolate person but these have a very thin coat so it's more peanut butter than anything so I can live with the small amount of chocolate on them for the delicious peanut butter taste.

We made these the other night in hopes of taking them to our small group gathering but they just didn't get done in time.  It's a shame really because now I feel compelled to eat 4-5 a day so that not one goes to waste!!  (I've already eaten 2 today!)

I use semi-sweet chocolate chips.  My double boiler is a glass bowl setting on top of a pot with boiling water.  Hey, it works!

Recipe taken from - Our friend Sue  (there is a recipe in the Hearts of the Home cookbook as well and I'll share the few differences)

1 cup peanut butter

2 3/4 c powder sugar

1/2 c butter, softened

1/4 block paraffin

1 (6 oz) package chocolate chips

Cream Peanut butter, sugar, and butter.  Roll into balls and stick with toothpicks.  Refrigerate overnight (a couple of hours is sufficient).  Melt paraffin and chocolate chips in a double boiler.  Dip each ball into chocolate.  Then remove toothpicks.  Drizzle chocolate over toothpick holes.  Chill.  Makes approx 3 dozen.

The recipe in the cookbook used 1 cup of butter and 1 tsp of vanilla.  I would be interested to see the difference in taste but I can't bring myself to add another whole stick of butter!

If you’re a lover of peanut butter and chocolate then these yummy treats are a must try.  They will stay good for a week or so and you could also freeze them taking a few out when you want a tasty snack.  But my guess is they won’t last but a couple of days…a week max!!:)

Homemade Cheesecake

We were able to get 11 or 12 pieces about this size.

I love cheesecake so when I saw this easy recipe I marked it and put it on the list.  We were having a social for our Sunday school class small group and I volunteered to bring dessert since it would give me an opportunity to make this and not have this tempting dessert all to ourselves!  Good thing we had other people to share it with because I think I would have eaten the whole thing!  We brought 3 extra small pieces home with us and I ate two of them the same day!  My sweet hubby selflessly gave up the third piece!

The one major change I did was I added a graham cracker crust.  To me that’s one of the best parts of a cheesecake.  Luckily I had some frozen crumbled graham crackers from a previous pie so I just used those.  I think it was probably 9 whole graham crackers pulsed in the food processor with about 4 tbsp of melted butter to get it to stick together.  Bake about 5 min before adding the cheesecake mixture.

I brought the cream cheese to room temperature and I used light sour cream for the topping.  I was a bit hesitant with the cook time since I added the crust and do not know how to check to see if a cheesecake is done other than the fact that it’s not jiggly.  But 25 minutes was perfect. 

We also served with fresh strawberries instead of the cherry filling.  Yummo!

Recipe taken from – Thalian’s Society Cookbook

Cake Base:

2 (8 oz) pkgs. Cream cheese

2/3 c sugar

1 tsp vanilla

3 eggs

Topping:

1 (8 oz) carton sour cream

3 Tbsp sugar

1 tsp vanilla

1 can cherry pie filling

Cream together ingredients in cake base.  Add eggs, one at a time, beating after each.  Pour into greased (Pam) 9 inch pie plate.*  Bake for 25 minutes at 350.

Mix together topping ingredients (minus cherry filling) and spread on top of cheesecake.  Return to oven for 5 minutes.  Cool and refrigerate.  Before serving, top with canned cherry pie filling.

Give this very easy cheesecake recipe a try but be sure you have people to share it with or you may just eat it all by yourself!

*I think my pie plate is a bit bigger than 9 inches but not sure how big it is because it doesn't say....sorry!

Yellow Squash Bread

I had a couple of yellow squashes that had to be used asap so I decided I would give this recipe a go.  Believe it or not I followed the recipe exactly….well nearly I used canola oil instead of vegetable.  It was nice and easy so my son got to help yet again!!

As this was cooking it made the house smell wonderful.  I couldn’t wait to eat it.  To my surprise though it wasn’t overly sweet.  It was more subtle and the squash was undetectable but I knew it would be.  That’s the beauty of adding the squash you don’t feel as guilty eating the yummy bread because it has some veggies in it.

Recipe taken from - Local School Cookin' (1986) 

1 ½ c flour

½ tsp soda

2 tsp cinnamon

¾ c sugar

2 tsp vanilla

1 tsp baking powder

¼ tsp salt

2 eggs

½ c veg oil

1 1/3 cup shredded yellow squash

Combine flour, baking powder, soda, salt, and cinnamon.  Set aside.  Combine eggs, sugar, oil, and vanilla in large bowl, beat well; add squash.  Add dry ingredients; mix until moistened. 

Pour into greased and floured 9x5x3 loaf pan.  Bake 50 min at 350 degrees.  Cool in pan 10 min and remove to rack and cool.

If you have an over abundance of squash from the garden and you like more subtle of a sweetness then this dessert bread is for you!

Italian Cream Cake

This is my grandmother’s recipe that she has been making ever since I can remember.  When I was little I remember at both Thanksgiving and Christmas we would have an amazing dessert spread and this was always on the table.  I’m not usually a fan of coconut or nuts in things but this is just way too good to pass up.  It’s not the easiest cake in the world but it’s definitely not the hardest either.  And it’s worth every minute of time spent making it!

Recipe taken from – my Grandma (35+ years old)

Cake:

2 cups sugar

1 stick butter

1/2 cup Crisco

5 eggs

2 c sifted flour 

1 tsp soda

1 c pecans

1 c buttermilk

1 c coconut

Icing:

8 oz. cream cheese

1 stick butter

1 - (1 lb. box of powdered sugar)

1 tsp. vanilla

Combine baking soda and buttermilk and let stand for a few minutes.  Cream 2 cups sugar, 1 stick butter, and Crisco.  Separate 5 eggs, set whites aside.  Add the yolks to the creamed mixture.  Alternately add the flour and soda/buttermilk to the mixture.  Add 1/2 cup chopped pecans and 1/2 cup coconut.  Beat egg whites until stiff and fold in last.  Pour batter into 3 round greased and floured pans.  Cook at 350 for approximately 25 minutes.

Cream together 8 ounces cream cheese and 1 stick butter.  Gradually add powder sugar.  Add vanilla and enough milk to make smooth spreading consistency.   Stir in 1/2 c pecans and 1/2 c coconut.  Spread on each layer and top of cooled cake.

Don't forget to rotate your pans in the oven since one of the pans will be more than likely on the bottom level and two on top.

If you’ve never had a homemade Italian Cream Cake you must give this one a try.  It’s rich and delicious!

Apple Kuchen

I love anything apple that is a la mode!  I can’t really explain why because I don’t really care for the actual apples I just like all the crust and sugary goodness sauce that goes along with it.  My poor hubby knows if we see anything apple dessert wise on a menu I’ll probably get it if we have room for it.  Poor guy he’s so selfless giving up his chocolate for me to have my apples with ice cream!  Anyways, so I saw this and it sounded rather yummy and easy. 

We had family come in over the weekend so I got to make a few of my dessert recipes since I knew there would be plenty of people to help us eat them.  This was gone in 2 days.  Everyone really enjoyed it.  I’m the only one who put ice cream on it but that made it delicious in my book and yes I ate some of the apples but not all of them.

My few adjustments were to use butter instead of margarine and I did not let it get soft because all recipes that I’ve ever cut butter into anything it’s always been with cold butter.  To me soft would become a mess and not get a crumbly mix.  And then I just sprayed the pan with PAM which I’m glad I did because it still stuck a bit where I guess I didn’t get it good enough.  I used an offset spatula to spread around the sour cream mix and that worked well.  It covered a majority of the apples but as stated not all of them.  Also, note that even if it doesn’t look done after 25 minutes it is.  I was skeptical at first but it was perfect.

Recipe taken from – Heart of the Home (1982)

½ c soft margarine

1 box yellow cake mix

½ c coconut

1 (21 oz) can apple pie filling

½ c sugar

1 tsp cinnamon

1 c sour cream

2 egg yolks

Preheat oven to 350.  Cut margarine into cake mix until crumbly.  Mix in coconut.  Pat mixture lightly in ungreased 9x12 inch pan.  Build up slightly around edges.  Bake for 10 minutes.  Arrange apples on warm crust.  Mix sugar cinnamon and sprinkle on apples.  Blend sour cream and egg yolks.  Drizzle over apples (will not completely cover apples).  Bake 25 minutes.

Peanut Butter Cookies

I’ve been craving peanut butter cookies for awhile now but just haven’t made them but the other day I decided I would give in and make some.  This recipe seemed like it wouldn’t make too many (made 21 cookies) and it would be quick so I thought I’d give this one a try.  They were super easy allowing my son to help!

The cook time for these cookies is way off.  I took mine out after 13 minutes and they were pretty crunchy.  I like crunchy cookies but I wish they were a little softer.  I would suggest 8 minutes for softer cookies or lower the temp to 350 and maybe 10 minutes.

Recipe taken from – Heritage Cookbook (1976)

½ c shortening

½ c peanut butter

½ c white sugar

½ c brown sugar (packed)

1 egg

1 ¼ c flour

½ tsp baking powder

¾ tsp soda

½ tsp salt

Mix shortening, peanut butter, sugar and egg together.  Sift flour, baking powder, soda and salt.  Blend in creamed mixture.  Roll 1 1/4” balls, place on cookie sheet 3” apart and flatten with fork (crisscross).  Bake about 15 minutes at 375.

Two ladies submitted this recipe and one of the ladies noted that she substitutes ½ c dry egg mix (packed) and ¼ c water for the egg.  She does not use baking powder and uses only ¼ tsp soda and ¼ tsp salt.

These weren’t packed with a peanut butter taste so if you like a milder peanut butter taste then these will be the perfect cookies for you!

Jam Cake

When I saw this cake was from 1912, I knew I had to make it as soon as possible!  I love that time period, the late 1800s and early 1900s.  I love to read and a lot of the books I read are historical Christian love stories.  The latest ones I just finished are here and here.  They were very good now I just need to get the third one.  If you enjoy reading I recommend anything by this author.  Anyways, I love how back then they made a hearty meal three times a day and they ate dessert with dinner.  With all that said that’s why I couldn’t wait to make this cake.  Since we were going to a friend’s house I thought this would be a perfect opportunity to make the cake so we wouldn’t have it all just for the two of us.  It was quite good.  We all loved it even the 20 month old!  It tasted like a spice cake but not quite as “spicey” as spice cakes.  I really couldn’t taste the blackberry jam but I’m sure it added to the moistness of the cake.

I followed this recipe exactly except for one unintentional adjustment.  I put the baking soda in with the flour and spices but it turned out fine.  I also made my own sour milk by putting ¾ tsp vinegar into a 1 cup measuring cup and then filling it to the ¼ cup line with milk and letting it stand for 5 minutes.  I cooked it for 22 min and 30 seconds.  I had two on my top rack and one on the bottom so I rotated them three times, every seven and a half minutes.  They were perfect when I took them out of the oven.  I then let them rest in the pans 8 minutes before I turned them onto the cooling racks

Recipe taken from – Heritage Cookbook (1976)

1 c butter or margarine

4 eggs

4 T sour milk

1 c jam (blackberry is best)

1 ¼ c sugar

2 c flour

1 scant tsp soda

1 tsp cinnamon

1 tsp nutmeg

½ tsp allspice

Cream butter, sugar and eggs thoroughly.  Sift flour and spices together.  Add soda to the sour milk.  Add flour mixture and sour milk and soda to creamed mixture alternately, a little at a time.  Add the jam last.  Divide into 3 cake pans that have been greased and floured.  Bake at 325 till done.

Icing

1 8 oz pkg. cream cheese, softened

½ stick butter

2 tsp vanilla

1 1-lb box confectioner’s sugar

1 c finely chopped pecans (optional)

Cream the softened cheese and butter.  Add remaining ingredients.  Spread between layers and top and sides of cake.

Somehow I doubt that this icing is from 1912!  They probably didn’t have 8 oz packages of cream cheese!:)  But that’s ok it makes it yummy in 2011!

Chewy Brownies

My husband loves anything chocolate but me not so much so all the desserts I fix are usually chocolateless but the other day was our 5 year anniversary so I thought I would surprise him and make him brownies.  He loved his surprise and said they were delicious.  He gave them 10 stars and said they were better than boxed!  I tasted them and they tasted like brownies…duh!!:)

These were super easy to make.  My 20 month old son helped.  He loves dumping the ingredients in the bowl and helping stir.  It’s nice to know they are homemade because they don’t have all the preservatives that give box brownies a crazy long shelf life.  That makes you feel a little less guilty in eating them….right??!!...

I did not put nuts in the mix and I put slightly heaping tablespoons of coco.  I cooked them for 30 minutes.  When I cut into them they wanted to crack apart a little but not to bad….I’m not sure why though.

Recipe Taken from – County Heritage Cookbook (1976)

1 stick butter

1 c sugar

3 T cocoa

2 eggs

2/3 c flour

½ tsp vanilla

½ c nuts, chopped

Melt butter, mix cocoa with sugar and add to butter; mix well.  Add the eggs, then the flour.  Add nuts and vanilla last.  Bake in a square pan at 325 for 20 or 25 minutes.

Oatmeal Cake

I actually found this recipe on the internet a couple weeks ago and the description read “While going through my grandmother’s old tin box of recipes I came across this old favorite, handwritten by her, and oozing with memories”.  With that description and it having oatmeal in it (I’m a sucker for oatmeal recipes) I knew I had to make it!  As I was going through all my new found treasures (cookbooks) it happened to be in every one of them.  All the recipes are slightly different but I’m sure the outcome is still the same.  I’m not going to be making it again for awhile just for the fact that I have lots of other goodies to try!  So, I’m going to post it with one of the cookbooks recipes and then I’ll put the recipe I actually used.

The cake was really good.  For some reason it reminded me of German Chocolate cake but I think that’s because of the topping of nuts and coconut.

I had already put the oatmeal soaking in the water when I realized that ants had invaded my brown sugar so what’s a girl to do you ask.  Find a substitute off the handy internet!  I found this link and made the brown sugar and it worked perfectly!  Just make sure you keep blending until the molasses is incorporated really well.  And yes it will be stinky but it is still good I promise!

Recipe taken from – Local School PTA (1989)

Cake:
1 c quick cooking oatmeal
1 ¼ c boiling water
¼ c butter
1 c white sugar
1 c brown sugar
2 eggs
1 tsp vanilla
½ tsp salt
1 1/3 c flour
1 tsp baking soda
1 tsp cinnamon

Topping:
1/3 c melted butter
½ c brown sugar
¼ c milk
1 c coconut
½ tsp vanilla
½ c pecans chopped

Pour boiling water over oatmeal and let stand 10 minutes.  Cream together butter, white sugar, and brown sugar.  Add mixture to oatmeal and then add: eggs, vanilla, salt, flour, soda, and cinnamon.  Blend well and pour into loaf pan.  Bake for 40-45 minutes or until done at 350.

Mix all topping ingredients together and spread over cake immediately after coming out of the oven.  Put back in oven under broiler until lightly browned.

Here is the recipe I used in making mine.  Give this one a try!  It sounds different but it's different in a good way!

Chocolate Oatmeal Cookies

What can I say about these!?  As a kid this recipe was a favorite of mine and my sisters.  It was something that didn’t require baking and was fairly simple.  It required ingredients that were always on hand so it was a go to cookie recipe.  My husband and I still make them when we want something quick and easy.  I don’t have a picture of these but I will put a picture of the page in the cookbook where these are.  You’ll be able to tell very quickly that these were a favorite!

Recipe taken from – Recipes from the “Heart of the Home” (1982)

2 c sugar
½ c coco
1 stick butter
½ c milk
2 ½ c oatmeal
Chopped nuts (if desired) (we never have put nuts)

In saucepan, combine sugar and coco, stirring until smooth.  Add milk and stir till moistened completely.  Add butter and heat to boiling, stirring constantly.  Boil rapidly for 2-3 minutes (to soft ball candy stage).  Stir in oatmeal and nuts.  Take off heat and stir till cool enough to dry on wax paper.  For vanilla oatmeal cookies, use same recipe, substituting 2 teaspoons vanilla for the coco.

We also always put peanut butter in ours about ½ cup.  If you choose to add peanut butter add with oatmeal.

I'm sure this is a familiar recipe to most but if not give these a try soon.  You'll love the taste and the quick making and cleanup!

Strawberry Bread

This bread was very easy and yummy!  I had some fresh strawberries that we had picked a couple months ago still frozen so I thought this would be a perfect recipe to use them for.  My son helped me make it and we had it made and in the oven in probably twenty minutes.  At the end of the process he finally discovered we were dealing with strawberries and wanted to eat them but luckily I had some extras!  I baked it in a Bundt pan for 63 minutes and then left it in the pan to cook a little longer for about 3 minutes.  Then I dumped it out and it came out great.  I did spray it heavily though because I didn’t want it sticking and falling apart.  I omitted the pecans and used canola oil in place of vegetable oil.  The best thing about this cake is it’s all done by hand so you don’t have to dirty up a mixer!

Recipe taken from – Texas State Foster Parent’s Incorporated Cookbook (1989)

3 c flour
2 c sugar
1 tsp baking soda
1 tsp salt
1 Tbsp cinnamon
3 eggs
1 ¼ c vegetable oil
2 c sliced frozen or fresh strawberries
1 c chopped pecans

Sift together flour, sugar, baking soda, salt, and cinnamon.  In separate bowl, mix together eggs and oil then add strawberries and pecans.  Blend into dry ingredients (by hand) and pour into greased and floured loaf or Bundt pans.  Bake at 350 for 1 hour.  Garnish with sifted powdered sugar when cool, if desired.

Fresh Strawberries are currently in season so the next time they’re on sale buy some and give this recipe a try!  You won't be sorry!