Hello and Welcome to Country Comfort Recipes. Would you like to be able to make great tasting meals, desserts and goodies and save money doing it? Well look no further! Our recipes are down to earth, good home-cooking that won’t cost you a fortune to make. These recipes and tips come from the kitchen of a “Country Chef”, who knows how to make fancy looking, great tasting meals, desserts and goodies with a bakery flare and still use an everyday budget. So let’s get cooking!!

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A Pie or A Cookie???


Whoopie Pies



 1/2 cup shortening

1 cup sugar

1 tsp. baking soda

1/8 tsp. salt

1-1/4 cups buttermilk or sour milk

1 egg

1 tsp. vanilla

2-1/4 cups all-purpose flour

2/3 cup unsweetened cocoa powder

Creamy Filling (recipe below)


 Preheat oven to 350 degrees.


In a large bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, and salt. Beat until combined, scraping bowl occasionally. Beat in buttermilk or sour milk, egg, and vanilla until combined. In a medium bowl, stir together the flour and cocoa powder. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.

Drop dough from a rounded measuring tablespoon* 2-1/2 inches apart onto an ungreased cookie sheet. Bake in the preheated oven for 10 minutes or until the edges are firm. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; let cool.


Creamy Filling:

 In a small saucepan, combine 3/4 cup milk and 1/4 cup all-purpose flour. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat; cool. In a large bowl, beat 3/4 cup softened butter with an electric mixer on medium to high speed for 30 seconds. Beat in 2 cups powdered sugar until fluffy. Beat in 1 teaspoon vanilla. Beat cooled milk mixture, one large spoonful at a time, into butter mixture. Beat on high for 1 minute or until filling is smooth and fluffy.


Spread the flat sides of half the cookies with a rounded tablespoon of Creamy Filling. Top with the remaining cookies, flat sides down. Store in the refrigerator. Let stand at room temperature for 30 minutes before serving. Makes about 16 sandwich cookies.


Whats for Breakfast??



Cheesy Ham and Hash Brown Casserole


1 (32 oz.) package frozen hash brown potatoes

8 oz. cooked, diced ham

2 (10.75 oz.) cans cream of potato soup

1 (16 oz.) container sour cream

2 cups shredded sharp cheddar cheese

1 1/2 cups grated Parmesan cheese


Preheat oven to375 degrees. Spray a 9×13 baking dish with cooking spray, set aside.

 In a large bowl, mix hash browns, ham, soup, sour cream and cheese.  Spread evenly in to prepared dish.  Sprinkle with parmesan cheese.

 Bake 1 hour or until bubbly and light brown.  Serve immediately.




A French Dessert!






 Easy Éclair Dessert


2 individual packages graham crackers

2 (3 oz.) packages instant vanilla pudding mix

3 cups milk

1(8 oz.) container frozen whipped topping, thawed

1 (16 oz.) package prepared chocolate frosting


Line the bottom of a 9×13-inch pan with graham crackers. In a large bowl, combine pudding mix and milk. Stir well. Stir in whipped topping to pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding. Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate until serving.

Stuffing the Chicken!!

Stuff Chicken Breasts


8 slices bacon

4 skinless, boneless chicken breast halves – pounded to 1/2 inch thickness

1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry

1 cup crumbled blue cheese

2 Tbsp. all-purpose flour

1/8 tsp. ground black pepper

1/4 tsp. salt

2 Tbsp. olive oil


Preheat the oven to 350 degrees.


Cook bacon until crisp. I prefer to use an indoor grill. Bacon can also be cooked in a skillet over medium-high heat, or the microwave at about 1 minute per slice. Drain on paper towels, and set aside.


In a medium bowl, stir together the spinach and blue cheese. Crumble in the bacon, and stir to distribute.


Lay the chicken breast halves out on a clean surface, and distribute the spinach mixture evenly onto the centers of them. Fold the chicken over the filling, and secure with toothpicks. Stir together the flour, salt and pepper on a dinner plate. Roll the chicken in the flour to coat.


Heat the oil in a skillet over medium-high heat. Quickly brown each piece of chicken on top and bottom. Remove to a lightly greased baking dish, and cover with a lid or aluminum foil.


Bake for 30 minutes in the preheated oven, until chicken juices run clear, and filling is hot.




The Pie’s Have It!


Key Lime Pie


5 egg yolks, beaten

1 (14 ounce) can sweetened condensed milk

1/2 cup key lime juice

1 (9 inch) prepared graham cracker crust


Preheat oven to 375 degrees.

Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.

Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.




Pancakes, Pancakes, Pancakes!!

When it comes to my favorite breakfast item, pancakes have it hands down.  I love these fluffy concoctions.  I can even eat them plain, right off the grill.  Here is my favorite recipe for some really homemade goodness.  Enjoy!


Old Fashioned Pancakes


1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 tablespoon white sugar

3 tablespoons butter, melted

1 egg

1 1/4 cups milk

cooking spray


Sift together flour, baking powder, salt, and sugar in a large bowl.

Whisk in melted butter, egg, and milk until combined. Let batter rest for 5 minutes.

Preheat a large skillet or gridle to medium-high heat. Spray with cooking spray. Pour batter into the hot skillet/griddle, about 1/4 cup of batter for each pancake. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake. Flip and cook until golden, about 1 to 2 minutes.



A Fresh New Year!!

Happy New Year!!!



Well here we are in a brand new year and with all the days ahead to make those great tasting meals, what should we start with???


I just happen to be from a place that is cold this time of year, so I guess I will opt to share a yummy soup recipe with you.  This is a family favorite and can be found in my cookbook “Blessings From A Country Cook”!  Enjoy!




Chicken Tortilla Soup


2 boxes chicken broth

1 (28 oz.) can fire roasted tomatoes

1 (15 oz.) can whole kernel corn

1 packet taco seasoning mix

2 tsp. garlic, minced

2 Tbsp. minced onion

salt & pepper to taste

3 boneless skinless chicken breasts

2 cups white minute rice

1 container sour cream

1 (8 oz) pkg. shredded sharp cheddar cheese

1 pkg. corn chips


In a large Crockpot, adds chicken broth, tomatoes, corn and taco seasoning mix (add a little at a time to suit your taste), garlic, onion, salt and pepper.  Mix this well.  Taste to make sure it has the right flavor for you.  Add chicken breasts and turn Crockpot on high.  Cook until chicken breasts are done all the way through.  Approx. 4 hours.  Remove chicken from Crockpot and shred with 2 forks.  Add chicken back into the pot and let it continue to cook for another 30 minutes to an hour.  Add instant rice about 30 minutes before serving.  Serve with sour cream, shredded cheese and crushed corn chips. 


Cooking time is about 5 – 6 hours on high.





Christmas Greetings!!!!



Gingerbread People Cookies








Gingerbread Cookies

3 3/4 c. all-purpose flour
2 tsp. ground ginger
1 1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
1/2 tsp. salt
3/4 c. packed dark brown sugar
1/2 c. butter (1 stick), softened
2 lg. eggs
1/4 c. molasses



3 c. confectioners’ sugar
3 to 4 tbsp. milk Assorted food colorings (optional)


In medium bowl, combine flour, ginger, baking soda, cinnamon, nutmeg, and salt. In large bowl, with mixer on low speed, beat brown sugar and butter about 3 minutes or until well blended, occasionally scraping bowl with rubber spatula. Add eggs and molasses, and beat until combined. With spoon, stir in flour mixture until well blended.

Divide dough into 3 equal pieces; flatten each into a disk. Wrap each disk in plastic wrap, and refrigerate 1 hour or until firm enough to roll.

Preheat oven to 350°F. Line large cookie sheet with parchment paper.

On lightly floured surface, with floured rolling pin, roll 1 disk of dough 1/2 inch thick. With floured 4- to 5-inch gingerbread boy and girl cookie cutters, cut dough into as many cookies as possible; wrap and refrigerate trimmings. Place cookies, 1 inch apart, on cookie sheet.

Bake cookies 10 to 13 minutes or until browned around edges. With wide metal spatula, transfer cookies to wire racks to cool, about 15 minutes. Repeat with remaining dough and trimmings.

When cookies are cool, prepare Icing: In medium bowl, with fork, stir confectioners’ sugar and milk until smooth and an easy piping consistency. If you like, spoon some icing into smaller bowls and tint with food coloring as desired. With decorating bag, fitted with small writing tip, pipe icing on cookies to decorate. Set cookies aside to allow icing to dry, about 1 hour.

Store cookies in tightly sealed container, with waxed paper between layers, at room temperature, up to 2 weeks or in freezer up to 3 months.

Snowmen Cookie Fun!!!!


Melted Snowmen Cookies


1 pkg. (8 oz.) cream cheese, softened

24 peanut butter cookies, finely crushed (about 3 cups)

2 pkg. (6 squares each) white chocolate, melted

48 Mini OREO Bite Size Cookies

2 Tbsp. decorating icing


Mix cream cheese and cookie crumbs until well blended.

Shape into 48 (1-inch) balls; place in single layer in shallow pan. Freeze 10 min. Dip balls in chocolate; place in shallow waxed paper-lined pan, allowing excess chocolate to pool at bottom of each ball. Decorate with remaining ingredients as shown in photo.

Chill 1 hour or until firm. Keep refrigerated.