Here  is the next addition too my collection of old recipe cards. I think I'm gonna have to try this out on our next camping trip with the family. Sounds quick, easy and delicious.

I LOVE old recipes and recipe boxes.  I have been collecting cookbooks since I was a kid and then started collecting old recipe cards and newspaper clippings when my kids were young. I have a ton of these and I think I will start posting some of them and then cooking recipe as well. Our first will be the first one in the box I found at an Estate Sale a couple weeks ago here in Northern Indiana along with a 1940's KitchenAid Mixer. (Which I'll post later)

1 Box Jiffy Cake Mix (White or Yellow)
Mix as directed on box and add:
{1/4 cup cooking oil
{1/4 pkg. Instant Vanilla Pudding

Bake in 13x9 pan at 350 degrees 20-25 min. Cool


Blend rest of pkg instant pudding
plus 1 more of pkg Instant pudding
with {2 cups milk
          {1 Tbls. vanilla
          {1 8oz pkg Phil Cream Cheese

Spread this over cool cake.

Drain 20 oz can crushed pineapple
Spread over pudding. Top with 8 oz
Cool-Whip. Garnish with chopped nuts

This is a tutorial for ONE block. If you are making multiples you will want to add a third strip and you will only have to sew to seems to join those rows.

You can use a fat quarter for this one block.
Cut 1 strip of you dark fabric.

4 1/2" x 19" (that extra inch is for oops cuts)


It takes 5 squares of one color and 4 of another. You will need to cut one 4 1/2"x41/2" square to put in the last spot of you block.  You need to decide f you want it the light or dark fab

Cut 1 strip of you light fabric.

4 1/2" x 19" (that extra inch is for oops cuts)

Sew 2 strips together.

Iron strips open with fabric ironed to the dark side.

Cut strip into 4 1/2" rectangles. You will need 4 units.

Lay out you units like you want. I wanted the dark as my dominate so I laid it out so I would use 1 more dark square.

Now sew the "extra" square in the bottom right corner to the unit in the bottom left. Also sew the unit in the top left to the unit in the middle row.

Here is the end result of above sewing. Now you will sew the top left 4 patch to the 2 piece triangle on the right.

Sew 2 units like this.

Will look like this when sewn. Iron open making sure to press the seem toward the left so that you can "lock" the seems together with the unit below. Pin bottom unit right sides together matching up seems and sew.

And Viola you have a completed 12 1/2" block.

For this 12 1/2" unfinished block you will need to cut out:

Background Fabric                               Dark Purple (for 4 patch)
(2)   6 1/2" x 61/2" squares                      (1 strip) 2" x 17" .... I cut this 1" longer then needed
(4)  3 1/2" x 3 1/2" square                       Light Purple(for 4 patch)
                                                                             (1 strip) 2"  x 17" 

Cut out you background fabric and your Dark/light strips. Place you background fabric as it will be in block.

You sew the 2 strips (Dark & Light Purple) together the whole length of the strip and iron open with the fold going toward the dark fabric.

Cut the Dark/light strip into 2" segments. You will have 8 units.

Now you will rotate every other unit so that you will get a 4 patch. Iron

Place the 4 patches in the block. Now flip right sides together of the 4 patches making sure the points meet and sew the 4 patches together. You will then have 4 units. Iron

Place completed 4 patches back in block and combine the 3 1/2" square & the 4-patch with right sides together and sew. Iron

When you have all the 3 1/2" sewn to the 4-patches you will then have a you will have 4 units. You will the combine 2 of the units to make a 4-patch unit for the bottom left and the top right. Iron

Now join the Newly made 4-patch to the 6 1/2" background fabric. Then join the top row to the bottom row making sure to line up your points. Iron. Viola, Block is complete!!

4 tbl melted butter
1/2 tsp garlic
1 pkg crescent rolls
3 slices ham
Cheddar cheese

Fall is my favorite time of year! I love the leaves changing, the site of pumpkins in the field getting ripe & smell of things baking in the oven. So here is a recipe that rolls everything into one. 






1 ½ cup All purpose flour
½ cup Cake flour
2 Tbsp. sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. pumpkin pie spice
6 Tbsp. butter
4 oz. cream cheese
1 Tbsp. lemon juice & enough evaporated milk to make 1/3 cup   
½ cup pumpkin puree
¼ Cup maple syrup
1 tsp. vanilla

Chocolate Drizzle
4 oz chocolate chips
  ¼ cup of heavy whipping cream
1 Tbsp. of butter

1)      Cut the butter into small pieces and chill in freezer.
2)      Cut the cream cheese into small cubes and chill in freezer with the butter. You want the cheese to be slightly frozen.

3)      Mix together the pumpkin, milk, syrup and vanilla until well blended and then also chill in freezer.

4)      In a large bowl, whisk together the flour, sugar, baking powder, baking soda, spices and salt.

5)      Preheat oven to 375°
6)      Retrieve the butter and blend it into the flour mixture with a pastry blender or 2 knives done in a scissor action. This mixture should look like coarse crumbs.
7)      Now do the same with the cream cheese, only less vigorously. You want to see the cream cheese chunks left in the flour. Do not pulverize them. (I did put the flour mixture back in the freezer for a few minutes so the butter could get hard again.)

8)      Add the pumpkin milk mixture to the flour and mix just until the dough comes together. Do not over mix.

9)      Turn dough out onto a lightly floured surface, knead a few times. Dough will be very sticky.

10)   Place dough on a cookie sheet and form into a flat circle about 1.5″ thick and 7″- 8″ round.

11)   Now cut this circle into 8 pie slices . I like soft edges and so I leave the dough together. If you like crunchy edges place wedges on a cookie sheet with wedges about 1″ apart.
12)   Bake at 375° for approx 15 minutes or until golden brown.
13)   Remove from oven and let cool.

Chocolate Drizzle

While the scones are cooling pour 4 oz chocolate chips into a glass cup. Heat cream to a boil. Pour cream over the chocolate and slowly stir until blended. Add one T of butter and stir till smooth. Drizzle over scones.

The following recipe was made by Phyllis Andrews and brought to the Pop Tab event at our house this past weekend.
Notes: Use pre-baked dinner rolls. They usually come in a sheet of 12 rolls, stuck together. If you use this type (She likes the sweet whole wheat ones by King's Hawaiian) She said she didn't have parsley or poppy seeds and she didn't refrigerate overnight.  She also used horseradish/Dijon store bought mayo.

•Marinade:
•3/4 cup (1-1/2 sticks or 12 Tablespoons) butter
•1/4 cup sweet onion, minced
•2 Tablespoon poppy seeds
•1/2 teaspoon garlic powder
•1 Tablespoon Worcestershire sauce
•2 Tablespoons hot or spicy mustard
•1/4 cup brown sugar
•1 Tablespoon chopped parsley
•Sandwiches:
•24 (about 2 x 2-Inches each) small dinner rolls (see Note)
•Horseradish mayonnaise (see Note)
•24 (about 3/4 pound) thin slices of deli ham (see Note)
•24 (about 1/2 pound) thin slices of Swiss cheese
Preparation:
Line two 9 x 13-inch baking pans with non-stick foil or butter traditional pans.

To prepare marinade, saute minced sweet onion in butter over low heat until onion is soft and translucent. Add poppy seeds, garlic powder, Worcestershire sauce, mustard, and brown sugar. Stir until brown sugar is melted into the sauce. Remove from heat and stir in parsley. Set marinade aside to cool while you assemble the buns.

Slice the buns in half. Spread bottoms of buns with a thin layer of horseradish mayonnaise. Fold ham slices to fit the bottom of each bun. Repeat with Swiss cheese slices, folding to fit buns. Replace bun tops. Place ham and cheese buns into prepared baking pans. Pour marinade evenly over both pans of buns. Cover tightly with foil. Refrigerate overnight.

Preheat oven to 350 F. Bake marinated buns covered for 25 minutes. Remove foil and bake an additional 10 minutes.