Mindy's Favorite Recipes

I can't believe this is my final post. When I first joined the café in 2012 I had yet to be published. Now, I'm about the celebrate the release of my eleventh book. My, how time does fly.

But while all good things must come to an end, some things live in perpetuity. Like my favorite recipes. Goodness knows I have a lot of them, so narrowing them down was tough. The good news is that while we won't be adding any more recipes to the Yankee-Belle Café, the ones that are here will remain so that you (and our children) can tap into them whenever you like.

So here we go with my top five favorite recipes.

Grape Salsa - 

I know it sounds weird, but this sweet and savory concoction is my most requested recipe. It's super simple and perfect for any gathering. You can find the recipe here. 

Coconut Cream Pie - 

My girls' grandmother was famous for her cream pies. And when microwave ovens became the norm, she simplified her recipe so you no longer had to stand at the stove, cooking and stirring forever. My kids love the Chocolate Cream version, but hubby usually wins out and get his favorite, Coconut Cream. You can find the recipe here.

Pumpkin Bread - 

I'm pretty sure I've shared this recipe every year because I make it every fall to give as gifts. At first it was for teachers and other school staff, but since we no longer have any kiddos in school, friends, neighbors and our adult children are now the recipients of this moist, delicious tradition. That recipe is right here. 

Macaroni and Cheese - 

Credit for this recipe goes to my oldest daughter, but it's definitely a family favorite. You can serve it straight off of the stove or add a cracker topping and bake it a while. Whichever way you choose to serve it, you won't be disappointed. Find the recipe here.

Last but certainly not least is Sour Cream Blueberry Bundt Cake - 

My mouth waters just looking at this. It's so moist and bursting with blueberry flavor. Mmm, mmm, mmm... I wish I had a slice right now. You can find the recipe here.

I've shared and discovered so many wonderful recipes on this blog these past nine years. And I know I'll be back every now and then to retrieve recipes my counterparts have shared over the years. The Yankee-Belle Café has so many great recipes from all across this great country. 

While I won't be posting here anymore, I won't be hard to find. I'll still be cranking out books and hanging out with many of these lovely ladies over at Seekerville. So come and visit us and let's keep the party going. We'll bring the food. ;)

Until we meet again... 

Award-winning author Mindy Obenhaus is passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. She lives on a ranch in Texas with her husband, two sassy pups, countless cattle, deer and the occasional coyote, mountain lion or snake. When she's not writing, she enjoys spending time with her grandchildren, cooking and watching copious amounts of the Hallmark Channel. Learn more at mindyobenhaus.com

More About Pies

Ruthy's post for Peaches and Cream Pie on Saturday still has me drooling. (You can find that recipe here) So, since I've been dwelling on pie (thanks a lot Ruthy!), I decided to revisit one of my very first posts here at the Yankee-Belle.

How many of y'all love pie? Now, how many love pie, but rarely, if ever, make one because you think it's too hard? Well, today I'm going to share Grandmama's secret to easy cream pies. She developed this recipe when she was eighteen years old, then adapted it to the microwave, making it easier than ever. No more standing at the stove, stirring constantly.

Here's what you'll need for a basic cream pie:

• 1 1/2 cups sugar
• 4 level Tbsp. flour
• 1/8 tsp. salt
• 2 cups milk
• 4 beaten egg yolks (save the whites for your meringue)
• 2 Tbsp. melted butter
• 1 1/2 tsp. vanilla
• 1 - 9 in. baked pie crust

In a microwave-safe bowl, mix together sugar, flour, and salt. Add just a little milk to the flour sugar mixture to make a thick paste. (I don't know why that step is here,but I go with it anyway. Maybe it's to make sure there are no lumps.)

Add egg yolks, rest of milk, and butter and mix well. Cook in microwave on HIGH at 2 minute intervals, whisking between each interval. The first two times you whisk the mixture will still be watery and you'll think, "this isn't working." But trust me on this. Three times is usually enough. If not, go to one minute intervals.

While the filling is cooking, you'll want to make your meringue. Beat egg whites, along with 1/8 tsp. cream of tarter until foamy. Beat in 6 Tbsp. sugar, one tablespoon at a time. Continue beating until stiff and glossy. Beat in 1/2 tsp. vanilla.

Once your filling is ready, add vanilla and stir well. Since I was making a coconut cream pie, I also added 1 cup of angle flake coconut.

Pour mixture into pie crust. 

Top with meringue, making sure to seal your edges. Since my brain doesn't process like Ruthy's does, meaning I don't have a bag of toasted coconut in the freezer, I sprinkle more plain coconut on my meringue.

 Brown 15 minutes in a 300 degree oven. 

See, easy as pie!

An added bonus to this basic recipe is that there are so many variations. I gave you the info for a coconut cream pie, but here are some others you're sure to like.

Chocolate Cream: Add 1 pkg. Nestle's Pre-Melted Chocolate (or 2 Tbsp. cocoa) to filling before cooking. Top with meringue. Brown 15 min. in 300 degree oven.

Pineapple Cream:  After cooking, add one small can crushed pineapple, drained. Again. top with meringue.

Banana Cream:  Slice 1 or 2 bananas into crust before pouring in the filling. Top with meringue.

Most of my kids don't care for the coconut cream pie (more for me and Dad), but they'll fight you tooth and nail for the chocolate cream version.



This is at gratuitous photo of my grandson, Elijah. He's too young for pie, but he sure does make us smile.

Ah, yes...that baby is three years old now. My how time flies.

Can you believe it's August? School has started for some and will be soon be starting for others. Before you know it, we'll be putting up fall decorations. And, dare I say it...?

THERE'S CHRISTMAS STUFF OUT AT HOBBY LOBBY!

Time definitely marches on, so we may as well enjoy it.

Bring on the pie!

Tuesdays With the Texan - Pie Time!

How many of y'all love pie? Now, how many love pie, but rarely, if ever, make one because you think it's too hard? Well, today I'm going to share Grandmama's secret to easy cream pies. She developed this recipe when she was eighteen years old, then adapted it to the microwave, making it easier than ever. No more standing at the stove, stirring constantly.

Here's what you'll need for a basic cream pie:

1 1/2 cups sugar
4 level Tbsp. flour
1/8 tsp. salt
2 cups milk
4 beaten egg yolks (save the whites for your meringue)
2 Tbsp. melted butter
1 1/2 tsp. vanilla
1 - 9 in. baked pie crust

In a microwave-safe bowl, mix together sugar, flour, and salt. Add just a little milk to the flour sugar mixture to make a thick paste. (I don't know why that step is here,but I go with it anyway. Maybe it's to make sure there are no lumps.)

Add egg yolks, rest of milk, and butter and mix well. Cook in microwave on HIGH at 2 minute intervals, whisking between each interval. The first two times you whisk the mixture will still be watery and you'll think, "this isn't working." But trust me on this. Three times is usually enough. If not, go to one minute intervals.

While the filling is cooking, you'll want to make your meringue. Beat egg whites, along with 1/8 tsp. cream of tarter until foamy. Beat in 6 Tbsp. sugar, one tablespoon at a time. Continue beating until stiff and glossy. Beat in 1/2 tsp. vanilla.

Once your filling is ready, add vanilla and stir well. Since I was making a coconut cream pie, I also added 1 cup of angle flake coconut.

Pour into pie crust. 

Top with meringue, making sure to seal your edges. Since my brain doesn't process like Ruthy's does, meaning I don't have a bag of toasted coconut in the freezer, I sprinkle more plain coconut on my meringue.

 Brown 15 minutes in a 300 degree oven. 

See, easy as pie!

An added bonus to this basic recipe is that there are so many variations. I gave you the info for a coconut cream pie, but here are some others you're sure to like.

Chocolate Cream: Add 1 pkg. Nestle's Pre-Melted Chocolate (or 2 Tbsp. cocoa) to filling before cooking. Top with meringue. Brown 15 min. in 300 degree oven.

Pineapple Cream:  After cooking, add one small can crushed pineapple, drained. Again. top with meringue.

Banana Cream:  Slice 1 or 2 bananas into crust before pouring in the filling. Top with meringue.

Most of my kids don't care for the coconut cream pie (more for me and Dad), but they'll fight you tooth and nail for the chocolate cream version.



This is at gratuitous photo of my grandson, Elijah. He's too young for pie, but he sure does make us smile.

Happy Tuesday, y'all.