Strawberry Lemon Jello

I love this jello, it is the perfect blend of flavors and I love the pudding consistency. It's so easy. The hardest part is thinking ahead to let it set overnight before serving.
1 large box lemon pudding (the cook kind)
1 large box strawberry jello
whipped topping

Make Jello according to package directions (4 c. water total). Set aside.

Make pudding according to package directions. Pour jello into pudding slowly, mixing well to avoid lumps. Stir well with whisk until jello and pudding are uniform consistency.

Pour into 9 x 13 glass pan. Cool until set (I have to let mine set overnight).

Top with whipped topping.

The Best Sugar Cookies You Will Ever Eat

The best part about this recipe is you don't have to refrigerate the dough before you use it! So they are fast and easy, plus they have the added benefit of being the best tasting sugar cookies you will ever eat. They are soft and cakey with just a hint of nutmeg. I have had people who swear they don't like sugar cookies ask me for the recipe. I honestly can't decide if I like them better frosted, or just plain without the frosting.

1/2 c. butter
1 c. sugar
1 egg
1 tsp. vanilla
1/2 c. sour cream
1 tsp. baking soda
1/2 tsp. salt
1 tsp. nutmeg
3 1/4 c. flour (double batch = 6 c. flour)

Mix well. Roll out to about 1/4 in. thickness on a floured surface and cut shapes. Don't roll them out too thin. No crunchy sugar cookies allowed. You do not need to grease the cookie sheet.


Bake at 400 degrees for 8-10 minutes. You want them to be soft. Frost and top with sprinkles or other decorations if desired.

Here's a good frosting recipe.

Snow's Chocolate Chip Cookies

Our neighbors brought these cookies over to us, and they were soo good.

1 c. butter
1 c. brown sugar
1 c. granulated sugar
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 c. flour
2 1/2 - 3 c. oatmeal
6 oz. chocolate chips (half a bag)
1/4 bag Reeses peanut butter chips

Bake at 400 degrees for 8-9 minutes.

Originally posted 1/13/06 without pictures

Excuses, Excuses

I've been taking a lot of flack here for my lack of posts. "You haven't posted since December 12th!" I'm glad to know you miss me!

To be honest, I never planned to blog much during the holidays. The priority was to spend time and make memories with family. The unfortunate part is at the beginning of January my computer started to smell like fire and kicked the bucket. With all of my pictures on it.

Don't worry your pretty little head, now, I had the hard drive backed up. I just can't get to it. So I am waiting, patiently.

I think I'll have some new posts coming up within the week.

Gingerbread Cookies

Go make yourself some festive gingerbread men, or as we like to call them, cookie boys.

1 c. sugar
1 c. shortening
1 egg
1 c. molasses
1/2 tsp. salt
1/2 c. boiling water
1 Tbl. ginger
1 Tbl. cinnamon
1 Tbl. soda
3-6 cups flour to make soft dough (I used 5 c.)

Roll out dough on floured counter and cut cookies.

Bake at 350 for 7-8 min so they are still soft.

Originally posted 11/25/07 without picture

Thanksgiving Edition: Fancy Green Beans

Once my family tasted this recipe, there was no going back to green beans with mushroom soup and french fried onions. The bacon will win people over every time.

1-2 bags frozen green beans
1 lb. bacon cut into small pieces
1 onion, diced

Brown the bacon until very crispy. Remove beans from pan, and drain grease from pan (save for later).


Saute onion in a little bacon grease. Add green beans and onion and cook until beans are done. If necessary, add extra bacon drippings to green beans as they are cooking.

Add bacon back in with the beans before serving.

Thanksgiving Edition: Sweet Potatoes

Do you have sweet potatoes for Thanksgiving dinner? I know some people like marshmallows on top of theirs. My friend Emily lives for the sweet potatoes on Thanksgiving, and she swears by this recipe from Better Homes and Gardens.

3 large sweet potatoes (2 lbs.) peeled and cut up
1/2 c. sugar
1/4 c. melted butter
1/4 c. milk
2 eggs, lightly beaten
1 teaspoon vanilla
1/2 c. packed brown sugar
1/2 c. chopped pecans
1/4 c. flour
1 Tbl. melted butter

1. Wash and peel sweet potatoes. Cut off woody portions and ends. Cut into quarters. In a large saucepan, cook potatoes, covered, in enough boiling salted water to cover for 25 to 30 minutes or until tender; drain.

2. Preheat oven to 350. Transfer potatoes to a large mixing bowl. Mash lightly, "so it's still a little chunky," says Emily. Stir in sugar, 1/4 cup melted butter, milk, eggs, and vanilla. Transfer sweet potato mixture to a 2-quart casserole dish.

3. In a small mixing bowl, combine brown sugar, pecans, flour, and 1 tablespoon melted butter. Sprinkle over sweet potato mixture.

4. Bake, uncovered in preheated oven for 30 to 35 minutes or until hot and bubbly.

Thanksgiving Edition: Rolls

I have three roll recipes on this blog. Any of them would be delicious for Thanksgiving dinner. Here are links for the first two.

Easy Homemade Rolls

Lite Lion House Rolls

If you are looking for something extra special, go for my favorite. The last few years, we've had orange rolls. They are a little more work, but this is where we choose to put forth the extra effort. Most of the pies? Marie Callendar's. But I think the orange rolls are my favorite part of Thanksgiving dinner.

I love the tang of the citrus mixed with the sweetness of the frosting and the soft buttery roll. They are a little more work, but so worth it. You can get full instructions here.

Here's somebody's plate from last Thanksgiving. No idea whose.
I'm just glad they chose to put the roll on their plate.
Unlike this person.

Thanksgiving Edition: Mashed Potatoes

I'm realizing I don't have pictures of all the dishes for Thanksgiving dinner. I'll post the recipes for now. Those that don't have pictures? Rest assured they will after Thanksgiving Day.

Here's how we make our mashed potatoes. My favorite.

Peel your potatoes. I like the large baking potatoes from Costco. They are so big they are a cinch to peel.

Cut the potatoes into similar sized chunks, about 1 to 2 inches wide. Often we'll get the potatoes ready to this point and then keep them in a bowl or pot with water covering them potatoes until we're ready. For our Thanksgiving dinner, it just helps to do the prep earlier.

Boil them in a large pot with water just covering the potatoes. Simmer, covered, until soft when poked with a fork. (about 15 to 20 minutes)

Drain off the water, and transfer potatoes to a large bowl. Add butter, cream or milk, and salt to taste. This will of course depend on how many potatoes you make. For my sake, make them creamy.

I love gravy on my mashed potatoes. That recipe, of course, is for another day.

Thanksgiving Edition: Grandpa's Pecan Pie

Welcome to Thanksgiving Edition of Lovin From the Oven. Stay tuned for a full week of posts with all you'll need for a delicious Thanksgiving dinner.

First on the list is my Grandpa's Pecan Pie.


Are you impressed with my grandpa? Me too. He is famous for his pecan pie.

First, you'll need 1 cup pecans, broken or slightly chopped. Place the nuts in a Marie Calendar's Deep Dish Frozen Pie Crust.

3 eggs
2/3 c. sugar
3/4 c. light Karo syrup
1 tsp. vanilla
1 tsp. light vinegar
2 Tbl. melted butter

Beat the eggs in a bowl, but don't let them get foamy. Ad other ingredients and pour over pecans.

Bake at 325 for 50 minutes.