Cupcakes are so popular nowadays. And why not? They are individual portions that can be eaten out of hand. I remember when heavily frosted cakes were the norm. They needed to be eaten quickly before they dried out. Cupcakes stay soft inside their icing and paper wrappers.

How many "no-bake" cheese cake recipes do you have? Here is another one. The lemon Jello helps it set properly. No need for a srtingform pan. A 9 by 13 inch baking pan or glass casserole will do. Hope you like it.

Apples make a delicious coffeecake. This recipe only takes two. What a good way to use up those two apples withering away in the fridge crisper drawer. Peel 'em and use 'em.

Asparagus is one of those veggies that can stand alone with just a little butter, salt and pepper, but it doesn't have to stand alone. There are some great asparagus casseroles. This is one of them.

I found this recipe years ago in a cookbook my husband bought from a traveling salesman, when he worked at a lumber yard. Back in the day, men came through selling just about everything from encyclopedias to cookbooks. A huge dictionary came with it. That is long gone, but I still have the cookbook. I think it was published in 1946. This is an easy way to make rice cakes.

Bars are the easiest cookies to make. This one looks fancy but is easy to make. I like peanut butter and hope you do, too.

Here is another chicken breast recipe. There are so many things you can do with chicken. If you have a can of chicken breast on the shelf or chicken parts in the freezer, you have supper under control. This recipe can be easily cut in half. It is a quickie, done in 35 minutes. Good, too.

I wrote a story about Jackie making my biscuit recipe. I have the recipe cited on page 54 in the Revival Vision Cook Book. If you don't have the cook book, that is not enough information to make my biscuits. So here we go.

I like stuffed cabbage, but it is a chore to make. This soup has a taste close to that and it's a lot easier to make. This recipe reminds me of Shoney's Cabbage Soup

This is a good cold weather soup that's hearty enough for supper. To make it more hearty, saute a 1/2 pound of ground beef, breaking into small chunks, then add to other ingredients just before simmering. It reminds me of an Olive Garden soup

I have made bean soup with just about every cut of pork. This was my first attempt with smoked pork sausage. It is great. One advantage is that I don't have to scrounge up some ham for my next batch of soup. I usually have a hunk of smoked sausage in the freezer.

Horseradish has always been a favorite of mine. It goes so well with roast beef, but so do mushrooms. Here are two sauces featuring each. Steak always has more flavor, it seems to me, when it is topped with a mushroom sauce. I hope you know how well horseradish goes with a piece of leftover roast roast.

We all know and love the cheese dip made with Velveeta cheese. There are only three ingredients in that dip. This recipe is longer, but you are more apt to have all the ingredients in your pantry and fridge. Be sure to add the cinnamon. That spice goes especially well with chili powder, Three cups is a lot of dip, but it will go fast.

Not all relishes need to be of a sauce type. A shimmering mound of lemon flavored Jello goes well with ham or roast pork. You can make it the night before and allow it to smooze in the fridge until ready to serve. Let's face it, anything you can make ahead is a plus.

I like pork chops. I like cream style corn. Put my two "likes" together and you have this recipe. It's something different. I suppose you wouldn't think of combining those two, but this is a great dish. If you have thinner pork chops, adjust the first baking time accordingly. You know, we can get in a rut planning our weekly menu. Try something different this week. Try this recipe.

Apple butter is delicious. So is pear butter. You will agree after you taste this recipe. Pick up 3 pounds of pears at Food City and stir up a batch. Don't try to hurry it along by cooking it at a higher temperature. Grab a favorite read and sit next to the stove for the 1 3/4 hours necessary for its slow cooking. Read a bit and stir, read a bit and stir. Don't let it stick and burn. Who says you can only make preserves in the Fall. Whenever you see the necessary fruit in the produce section just pick up some and sir up a batch.

Forget calorie counting when you dip your taco chip into this tasty mixture. But who's counting calories anyway. Make a bowl full to munch on while you are watching that movie on TV tonight. Stir it up and keep it in the fridge until the movie starts.

I like cookies with walnuts or pecans. Peanuts, not so much. But most everybody likes Rice Krispies. I thought, “Why not substitute Rice Krispies for nuts in a recipe.” When making my Christmas cookies one year, I came up with this recipe. There is another surprise tucked in that cookie, too. Cayenne pepper. It gives a little zing to the cinnamon spice. You will wonder why the cinnamon tastes so good: cayenne pepper. When you try this recipe, I hope it will become a favorite. Don't tell anyone about the cayenne. Let's keep it our secret.

You won't find any rice in this dish. Spinach is the star here. Use rice or potatoes any way you like in another side dish. Of course, you could use frozen chopped broccoli instead of the spinach. Makes a good meatless supper.

Coconut is one of my favorite flavors. This is one of my current favorite cookies. There are other favorites, but this is the one I go to now. I try to use a cookie batter that doesn't have to be rolled out. Just drop from a spoon or roll into small balls, like this recipe.