Blackberry Crumble Bars

I was trying to think of something I could bring to serve bite size deliciousness to a larger group.

I wanted to do fruity, but pies and cobblers can be a bit messy, and not exactly finger food, but bars are.

And who doesn’t love blackberries??  I know I do.  I currently live in Washington, they grow like wildflowers here, so I usually have a good stock in the freezer.

To start preheat the oven to 350 and mix in a bowl, and then set aside:

  • 5 cups of Blackberries
  • 1.5 tablespoons of Lemon Juice
  • 2 Tablespoons of Flour
  • 1/2 Teaspoon of Cinnamon
  • 1/2 Cup of Sugar
  • 1/3 Cup of Brown Sugar

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Then lay parchment paper on a large cookie sheet and grease.  The blackberry juice will most likely spread a bit to the edges, you’re going to want parchment paper so the bars don’t stick to the pan. TRUST ME.


Now mix together in a blender, or cut in the butter with a pasty knife the following:

  • 4 1/2 Cups of Sugar
  • 1 1/4 Cups of Butter
  • 1 1/4 Cups of White Sugar
  • 1 Teaspoon of Salt

When the mixture resembles course crumbs add:

  • 4 Eggs
  • 2 Tablespoons of Vegetable Oil

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Mix well, then evenly place on the cookie sheet and flatten out.

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Now add the blackberries….

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To make the final topping mix up

  • 3/4 Cup of Brown Sugar
  • 1 Cup of Flour
  • 1/2 Cup (1 Stick) of melted Butter

Spread over the top in pieces evenly.

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Bake for about 35 mins, till the top is starting to brown.

Let the pan cool, and then cut the bars and remove from the wax paper.


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Now just to keep my husband out of them….



Tres Leches Cake

Several years back I had a friend request a Tres Leches cake for his birthday.  I had never made one, but I said yes and decided to try it.   Since then I have made several different recipes, combing a few to make this one.  It has become a favorite among my friends and commonly requested.  Usually last minute when there is no possible way I could make it in time.

While I wouldn’t say it’s “hard” to make, it has several steps, and requires some refrigeration time.

First thing to do is to have six eggs at room temp.

Lightly Grease a 9×13 and set aside.  Preheat oven to 350.

This isn’t a recipe to try and make layer cake out of, it is to delicate to handle manipulation and moving in and out of pans.

In a large bowl add:

  • 1.5 cups of flour
  • 2.5 Teaspoons of baking powder
  • 1/4 Teaspoon of Salt


Set aside and separate the eggs..  *** Be sure not to get any of the yolk into the whites.**

With the 6 egg yolks add:

  • 1 Cup of Sugar
  • 1/2 Cup of Milk
  • 1 Teaspoon of Vanilla.


Add the Egg Yolk Mixture to the Flour  to form a batter, mix until combined.


Now Beat your six egg whites until they form soft peaks, then add:

  • 1/4 Cup of Sugar
  • 1/4 teaspoon of Cream of Tartar.

Continue to add till they make hard peeks.


Add 1/4 of the egg white mixture to the egg yolk batter and mix.

This helps the egg yolk batter become more playable.


Now gently fold in the rest of the egg yolks a little at a time.


Add to the prepared 9×13


Now bake for 35-40 mins.

When done set aside and let cool on a rack for about 30-35 mins.




While the cake is cooling combine:

  • I can of Evaporated Milk (12 ounce)
  • I can of Sweetened Condensed Milk (14 ounce)
  • 1/3 Cup of Heavy Cream

Once the cake is cool enough, poke holes in it and SLOWLY add the milk mixture. IMG_2855.JPG




You will have a bit (1/3-1/2 cup) of the milk mixture left over as you can see. You want the cake moist, but where it will eventually soak up all of the milk as it sits in the fridge.

Now put in the fridge for at least 4 hours, then top with whipped cream topping before serving.  I think it taste better the longer it has been sitting, so if you can make it the day before it is worth it!

To make whipped cream beat with an electric mixer:

  • 1.5 cups of heavy cream
  • 1/3 cup of sugar
  • 1 teaspoon of vanilla.








Simple Coleslaw

I don’t know what it is about the word “Coleslaw” but it never looks like it is spelled right to me.  Maybe because I have never actually pronounced it like it’s supposed to be, it’s either “Slaw” or “Coslaw”.   Blame it on Texas.

Anyways. It’s really simple to make.  I mean, really really simple.

I cheat and buy the prepacked cut up cabbage.   If you for some reason are morally against this, feel free to buy some cabbage and cut it up, add some shredded carrots to it.

This recipe is for two bags, and a lot of people.  For a smaller version, just divide by 2.


In a bowl mix the dry ingredients:

3/4 Cup of Sugar

3/4 Tablespoon Onion Powder

1 Teaspoon Salt

1/4 Teaspoon Black Pepper



Then then add the wet ingredients and whisk together

5 Tablespoons of Lemon Juice

3 Tablespoons of Vinegar

1/3 Cup Buttermilk

3/4 Cup of Milk

1.5 Cups of Miracle Whip or Mayo


I didn’t start out with a big enough bowl, so make sure you don’t run into that problem like I did….No need to ruin perfectly clean dishes.


Then quickly toss with the cabbage/carrot mixture and refrigerate.

I told you it was easy.  Stupid Easy.

Also, vinegar and lemon juice can mess with regular milk…so don’t leave the wet ingredients sitting alone for to long.   I don’t know if it would do anything, but I do know you can make buttermilk by adding those two to regular milk….so I don’t risk it.


It needs to be cold when you serve it, it will take a few hours.  Make sure to mix it up before serving, some of the liquid will pool at the bottom.




Creamy Potato Salad

When I was a kid I use to LOVE when my mom made potato salad, it was amazing.

When I moved away as an adult it took a few times to get it close to how she made it, but it eventually happened.

This recipe will easily feed 12 people.  It’s the perfect side for burgers, pulled pork, hot dogs, anything really.

Also, be prepared because this is a large portion.

It’s not the traditional way people make it, it’s creamy and delicious.

I usually like to ramble on, and tell some nice little story….but I did that already and my computer froze.  So this is the second time around, now I am just wanting to finish this post.   So here is the short version:

Step one, peal and place five pounds of potatoes in a large pot, and then heat.


Cook them till fork tender at a simmer.




Drain well and put in a large bowl.

While it is still hot add and mix well:


1.5 cups of Mayo (or Miracle whip if you have a mayo aversion.)

1/2 Cup of Mustard

2 Teaspoons of Salt

1/2 Teaspoon of Black Pepper

1/2 Teaspoon of Onion Powder

1/3-1/2 Cup of Dill Relish (depending on your preference)


2-3 Boiled Eggs

½ Cup of diced black olives.

final pot salad

When you’re done feel free to top with paprika, just to give it some color 🙂

I also like to put it in a different bowl after mixing, just so it looks clean.


I like to mix everything a little at a time, I do the mayo first, then the mustard followed by the seasonings….tasting as I go.

You want the Mayo to be blended in with the potatoes, not just soupy in the bowl.

Add the Mayo until the potatoes are no longer dry.

Remember, it is going to taste a bit different cold!

This does take a bit to make, but trust me when I say it is worth it!

No one remembers the person who brought the supermarket potato salad, but they will remember you for this.

Also please remember that it gets stronger the longer it sits….Don’t overdo the mustard.  You want it to be yellow, but not overpowering.


Please try to also make sure that your potatoes are mashed up and mixed well, try to avoid large chunks for people to bite into.


Hope this recipe works for you!