Oogy Gooey Fudge Cookies By Phyllis Sather
Category: Cooking/Baking
Tags: chocolate dairy free gluten free special needs


Since I have several gluten free friends I’m always looking for something that really tastes good, yet ok for them to eat. This is one of those recipes. Enjoy!

Yield: 16- 3 inch cookies. We usually make them a little smaller.

Oogy Gooey Fudge Cookies By Phyllis SatherIngredients

  • 2 1/4 cups confectioners' sugar
  • 1/4 teaspoon salt
  • 1 teaspoon espresso powder, optional but good
  • 1 cup cocoa powder, dutch-process (european-style) preferred
  • 3 large egg whites
  • 2 teaspoons vanilla


  1. Preheat the oven to 350 degrees. Lightly grease two baking sheets or line with parchment, and
  2. grease the parchment.
  3. Stir together all of the ingredients until smooth.
  4. Drop the soft, batter-like dough onto the prepared baking sheets in 1 1/2 inch circles; a
  5. tablespoon cookie scoop works best.
  6. Bake the cookies for 8 minutes; they should spread, become somewhat shiny, and develop faintly
  7. crackly tops.
  8. Remove cookies from oven and allow to cool on the pan.
  9. Makes 16 3 inch cookies. - we make them smaller.
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You're Gonna Love this Easy Cheese Sauce
Category: Cooking/Baking
Tags: cheese sauce recipes dip

You're Gonna Love this Easy Cheese Sauce

I’ve been making this cheese sauce for years and years. It’s very simple and difficult to mess up unless you make it so spicy no one can eat it. Even then a little more cheese/milk and it can be saved. You might just have a lot of it. Don’t worry – it will disappear in no time.

Cheese sauce

Cheese sauce


  • 1 pound spicy or regular Italian sausage
  • 1 onion chopped
  • 1 garlic chopped
  • 12-13 ounces of American Cheese
  • Salsa to taste


  1. Fry sausage with onion and garlic. Add cheese and salsa.
  2. This recipe is very forgiving. You can use any amount of everything. Make a huge batch for company or a smaller batch for your family.
  3. You can have whatever level of spice you want - even add jalapeno peppers if you desire really spicy.
  4. If it's too thick for you add a little milk.
  5. Serve with tortilla chips.
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How are you going to celebrate Pi Day?
Category: Cooking/Baking
Tags: Homemaking celebrations Pi Day

I never used to celebrate Pi day. Why? Because I couldn’t make a pie crust. Sad, huh? When I was forced to for holidays I used pie crusts I purchased in the freezer section and they tasted a bit like cardboard.

Then my husband bought me Cooking From Quilt Country by Marcia Adams and one of her recipes changed my pie baking forever.

Pat-In-Pan Pie Crust!

  • It turns out perfect every time.
  • And is so flaky it melts in your mouth.
  • There is no rolling out and dough to get tough.
  • The dough doesn’t break apart when you lift it to put in the pan.


  • Because you put all the dry ingredients into to pie pan.
  • Pour the liquids over it.
  • Mix it with your hands
  • And pat it out to fill the pan.

This works for us because:

  • Most of the pies we like are one crust pies
  • If there is a top required we usually use a streusel topping

The recipe is very simple.

Pat-In-The Pan Pie Crust from Cooking From Quilt Country by Marcia Adams 

  • 1½ cups of flour + 3 Tablespoons
  • 1½ teaspoons sugar
  • ½ teaspoon salt
  • ½ cup vegetable oil
  • 3 Tablespoons cold milk
  1. Place the flour, sugar, and salt in the pie pan and mix with fingertips until evenly blended.      Cooking from Quilt Country
  2. In a measuring cup combine the oil and milk and beat until creamy.
  3. Pour all at once over the flour mixture. Mix with a fork until the flour mixture is completely moistened.
  4. Pat the dough with your fingers, first at the sides of the plate and then across the bottom.
  5. Flute the edges.
  6. Shell is now ready to be filled.
  7. If you are preparing a shell to fill later or your recipe requires a prebaked crust, preheat oven to 425.
  8. Prick the surface of the pastry with a fork and bake 15 minutes.
  9. Check often and prick more if needed.

We often mix up the dry ingredients and store them in zipper bags so it takes less time if we want to make a quiche or pie unexpectedly. I’ve come a long way since those store bought crusts.

I guess this could be part of my Homemaking tips from older women.

Here is the pie we’ll be making for Pi Day. It’s Dan and Eric’s favorite. I think one of my daughters may make another one that she and her sister will enjoy more. But…it’s Pi Day. Why not make more than one?

Abby's Famous Pecan Pie


  • 9-inch unbaked pie crust
  • 1 cup light corn syrup
  • 1 cup firmly packed dark brown sugar
  • 3 eggs, slightly beaten
  • 1/3 cup butter, melted
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1 heaping cup pecan halves


  1. Heat oven to 350 degrees.
  2. In a large bowl, combine corn syrup, sugar, eggs, butter, salt and vanilla; mix well. Pour into unbaked pie crust; sprinkle with pecan halves.
  3. Bake at 350 degrees for 45 to 50 minutes or until center is set. (Toothpick inserted in center will come out clean when pie is done.) Cool. If crust or pie appears to be getting too brown, cover with foil for the remaining baking time.
  4. Tip: The original recipe stated that the pie should be baked 45 to 50 minutes in a preheated 350-degree gas oven. If an electric oven is used, it may be necessary to add 15 to 20 minutes to the baking time. (Begin testing the pie with a toothpick after 45 minutes.)
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What pie did you make. Post a photo or just the kind in the comments. Perhaps we could share recipes too.

Happy Pi Day!





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