I need to have my favorite recipes at my fingertips.  I never know when I'll be at the store and want to make some chili or something. These are some of my favorites I love to make.

Quick Lemon Pie


  • 1 can of condensed milk
  • 1 (9 oz.) carton of whipped topping
  • 1 (6 oz) can of frozen lemonade thawed
  • Graham cracker crust


Mix whipped topping and condensed milk. Add lemonade and mix well. Put in graham cracker crust. Put in freezer until the pie reaches desired firmness

Sweet Potato Pie


  • 4-5 medium sized sweet potatoes
  • stick of butter
  • 0.5 cup white sugar
  • 1 cup brown sugar
  • 1+ cup light corn syrup
  • 1/2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp allspice
  • 4 eggs


Peel, slice fried potato thickness and boil 4-5 medium sized sweet potatoes 15 minutes. Turn the pot off and let them sit in hot water. Pour off water after about 30 minutes. Put in a stick of butter. Add 1.5 cup of sugar (0.5 white, 1 cup brown) and 1/2+ bottle of Karo light syrup. Mix everything with mixer. Add 1/2 tsp cinnamon, 1 tsp nutmeg, and 1/2 tsp allspice. Mix everything and then taste it to make sure everything is good. Towards the end add 4 eggs to avoid being cooked by the hot potatoes. Bake 300-325 for 45 minutes to 1 hour or more until shells brown and mix firms

Crock Pot Tomato Soup

Making soup in a crock pot is really easy and fairly inexpensive. This is a recipe I saw on a website and have made a few changes to suit what we had in the house.  It makes around six quarts of soup once you’re done and my wife loves it.


  • 1 10-ounce can Rotel Tomatoes
  • 3- 28-ounce cans whole peeled tomatoes
  • 3 tablespoons olive oil
  • 4 large carrots, peeled and finely diced
  • 2 medium sweet onions, finely diced
  • 4 cloves garlic, peeled and left whole
  • 6 stalks of celery, diced
  • 1 quart vegetable broth
  • Freshly grated Parmesan or sour cream (for garnish, optional)


  1. Combine all ingredients in a slow cooker. Cover and cook on low for 5-7 hours, until flavors are blended and vegetables are soft.
  2. Allow the soup to cool slightly. Then puree in batches in a blender until very smooth. Serve immediately, or transfer the soup back to the slow cooker and keep on low until your guests arrive.
  3. Garnish with more fresh basil and some grated Parmesan cheese or even sour cream

Easy Carrot Cake

This is the cake I’m making for this years Thanksgiving.


2 cups gold medal flour (or soft silk or swan's down cake flour)


  • 1.5 cup sugar
  • 0.75 cup of mayo
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 0.5 tsp salt
  • 0.5 tsp allspice or ginger
  • 3 eggs
  • 1 8 oz can crushed pineapple undrained
  • 2 cups of finely shredded carrots
  • 0.75 chopped pecans or walnuts
  • 350 degrees oven
  • 2 round 9" pans


Mix everything except the carrots and pecans.  Beat on medium speed three minutes.  Stir in your carrots and pecans.  Put in the pans and the oven for 25-30 minutes until the toothpick comes out clean.  Make some cream cheese cake frosting

Best Ever Chocolate Cake


3/4 cup butter, softened
3 eggs
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
2 teaspoons vanilla
1-1/2 cups milk

Chocolate-Sour Cream Frosting (see recipe below)


1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of three 8-inch round baking pans or two 8x8x2-inch square or 9x1-1/2-inch round cake pans. Line bottom of pans with waxed paper. Grease and lightly flour waxed paper and sides of pans. Or grease one 13x9x2-inch baking pan. Set pan(s) aside.
2. In a mixing bowl stir together the flour, cocoa powder, baking soda, baking powder; and salt; set aside.
3. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla.
4. Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pan(s).
5. Bake in a 350 degree F oven for 35 to 40 minutes for 8-inch square pans and the 13x9x2-inch pan, 30 to 35 minutes for 8- or 9-inch round pans, or until a wooden toothpick inserted in the center comes out clean. Cool cake layers in pans for 10 minutes. Remove from pans. Peel off waxed paper. Cool thoroughly on wire racks. Or place 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting. Makes 12 to 16 servings.

Chocolate-Sour Cream Frosting: In a large saucepan melt 1 12-ounce package (2 cups) semisweet chocolate pieces and 1/2 cup butter over low heat, stirring frequently. Cool for 5 minutes. Stir in 1 8-ounce carton dairy sour cream. Gradually add 4-1/2 cups sifted powdered sugar (about 1 pound), beating with an electric mixer until smooth. This frosts tops and sides of two or three 8- or 9-inch cake layers. (Halve the recipe to frost the top of a 13x9x2-inch cake.) Cover and store frosted cake in the refrigerator.

Crock Pot Chili

Gonna try this chili recipe and see how it turns out


  • 2 pounds ground beef
  • 2 (16 ounce) cans kidney beans, rinsed and drained
  • 2 (14.5 ounce) cans Rotel diced tomatoes, undrained
  • 1 (8 ounce) can Rotel tomato sauce
  • 2 medium onions, chopped
  • 1 green pepper, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • Shredded Cheddar cheese


In a skillet, cook beef over medium heat until no longer pink; drain. Transfer to a slow cooker. Add the next nine ingredients. Cover and cook on low for 8-10 hours.

Sour Cream Pound Cake

Since two people have asked for the recipe, I figured I might as well put it online for everyone.

2 sticks butter or margarine
3 cups sugar
6 eggs
1 8 oz carton sour cream
1/4 tsp. baking soda
3 cups flour
1 tsp. vanilla or lemon extract (I used vanilla)

Sift flour and measure; resift twice with soda; set aside. Cream butter and add sugar slowly, beating consistently to cream well. Add eggs, one at a time, beating well after each addition. Add flour, 1/2 cup at a time, beating well and consistently. Add the sour cream. Add vanilla or lemon extract. Turn into well greased and floured 10 inch tube pan. (I used Pam cooking spray) Bake in moderate oven at 325 degrees for an hour and a half or until cake is done. Be sure to preheat oven before placing bake on baking rack in oven. When done, let it cool for a few minutes before taking it out of the pan. (I didn't do that, broke my cake :-( )

©  Stephen D. Roberson, 2016