The Best Strawberry Bread Ever!



Warm strawberry goodness sounds pretty good right about now! A friend suggested I share this recipe with y’all again – just in case you’d missed it the first time (2 years ago)! I wouldn’t want anyone to miss out on this one, it makes Winter a little more “bearable” by giving you a taste of Spring – something we could all use right about now!    😉  

This is some of the moistest, most amazing Strawberry Bread you will ever eat. Smothered with a Cream Cheese spread, it is a little slice of Heaven – and you don’t even have to use fresh strawberries to make it! Good eats at any time of day – breakfast, snack, dessert – doesn’t matter! Just be sure to stash it where it’s not in open view when you are not around – otherwise it will be all gone when you come back for seconds!!  😉 

Very easy to make with only a few ingredients required, and about an hour of your time, makes this a quick and scrumptous treat!

Shady’s Southern Strawberry Bread

*Makes 2 Loaves

Preheat oven to 325 Degrees

2 sticks butter

1  1/2 cups sugar

4 eggs – lightly beaten

1 cup strawberry jam or preserves

1 cup sour cream

3 cups flour

1/2 tsp. baking soda

3/4 tsp. cream of tartar

1 tsp. lemon extract

1 tsp vanilla extract

Line 2 loaf pans with wax paper and set aside. You can trim the paper down to fit the pans better – just make sure that you leave enough “overhang” to be able to grasp and  lift the loafs out of the pans when they are done!

In a large mixing bowl, cream your butter, sugar and eggs together.

In second mixing bowl, fold sour cream into jam.

In third mixing bowl sift flour, baking soda and cream of tartar together.

Now, add the flour mixture  ( 1/3rd at a time)  to the butter mixture while alternating with the jam mixture while mixing on LOW speed.

Now fold in the lemon extract and the vanilla with a spoon.

Pour into wax paper lined loaf pans – dividing batter evenly between pans, and place in preheated oven at 325 degrees on middle rack of oven. Bake for 1 hour. (Don’t worry – the wax paper WON”T burn, and it IS necessary for the success of this bread)  

While bread is baking make Cream Cheese Spread – if desired:

Cream Cheese Spread

1 pkg (8 oz.) softened cream cheese

1/2 cup milk

 1/2 cup powdered sugar (can up this to 3/4 cup if sweeter, thicker spread desired)

1/2 tsp vanilla extract

Mix all together on Med-High speed until well blended. Place in fridge until ready to use. (Please forgive my stained bowl – it’s around 17 years old and has been well-used)  🙂 

Now – when baking time is done, insert a toothpick into the centers of the loaves and check for doneness – it will come out clean when they are done. Remove loaves from oven, set pans on trivets or wire racks to cool for 5 minutes, then lift loaves out of pan by wax paper.

Peel off wax paper, slice loaves into hunks about 1/2 to 1 inch thick, spread with Cream Cheese spread (if desired – if not butter or plain is yummy too)!!

However – BEWARE – a hand will “magically” appear and snatch the first plate of strawberry goodness away before you even get done plating it all up!!

Guard the rest of the loaf wisely young grasshopper, guard it wisely!!!!

Enjoy!!  🙂 






Cure-All Hamburger Soup

It seems that there are some nasty “Bugs” going around right now, and I’ve had several requests for the recipe for my Cure-All Soup (because it WORKS!!).  So, I’m reposting the recipe here for you so you don’t have to search for it – and for those of you who’ve never seen it before.   🙂   

Make yourself (or a sick friend) up a quick batch of this and you WILL be 100% better in 24 hours! Miracle stuff!!

Enjoy!!   🙂    


Shady’s Cure-All Hamburger Soup



The main benefit to this soup is that No matter what cold/flu/sickness you are afflicted with, eat 2 – 3 bowls of this soup and it cures whatever ails you within 24 HOURS!!! Everytime!!! I’m not sure how – and I don’t care, I just know by personal experience – IT WORKS!!

*NOTE: Recipe can easily be doubled (this is how I normally make it now, I also will use bags of mixed frozen veggies when I can) or you can even triple the recipe for freezing leftovers. Recipe freezes wonderfully, and will keep up to 6 months this way – just thaw and reheat*

1 1/2 to 2 lbs ground beef , browned and drained

2 cans corn (drained)

2 cans green beans (drained)

1 can carrots or mixed veggies (drained)

1 can peas (drained)

2 cans stewed tomatoes (do not drain) (optional)

1 large can tomato juice (or 2 cans plain tomato sauce mixed with 1 can water if you are out of juice)

1 tsp. garlic powder

1 tsp (or more to taste) ground black pepper (this soup LIKES pepper)

2 tsp Italian seasonings (or 1 tsp each Oregano and Basil)

1/2 tsp. onion powder (optional)

*if more soup broth is desired, you can add 1 can plain tomato sauce to above ingredients*

Dump all into large pot and simmer on med-low heat until heated thru, stirring occasionally.

Serve and enjoy! I occasionally top with shredded cheddar cheese if I have some on hand, and a dollop of sour cream tastes great too!  :)

 This soup warms your insides, makes a nice change from chili on really cold days, and I haven’t met a kid yet who doesn’t like this one!     :)

Hope y’all enjoy!





BBQ Pulled Pork or Beef

Okay, I know this is not a traditional Pulled Pork recipe. However, sometimes you need to “fudge” on long-cooked items for today’s crazy lifestyles. This is my “I-Don’t-Have-Time-To-Do-It-The-Way-They-Say-To” Pulled Pork recipe so that you can throw it on before you leave for work, and have dinner ready when you get home. Shhhh – just don’t tell them you cooked it this way and “they” will never know!!  ;)   

Here’s what you need to do:

Grab your Crock-pot, plug it in, set it on LOW.

Grab a 4 – 6 LB FROZEN  Pork Roast out of your freezer, unwrap it, throw it in Crock-pot. Sprinkle on some Garlic Powder and lots of Black Pepper.

Grab a bottle of BBQ Sauce outta the cupboard and dump it over Roast, Refill bottle 1/4 full of WARM or Hot water, swish around to clear bottle, and dump it over Roast.

Now cover crock-pot and walk away. In 8 hours you will have a Falling-Apart, Melt-In-Your-Mouth BBQ’d Pork Roast! 

Now take Roast out of crock-pot and place into a large mixing bowl. Take 2 large forks and pull roast apart – at this point it will fall almost completely apart on its own!!!

Now, you have 2 options – you can either dump the BBQ sauce cooking mixture back over roast and stir to serve – OR – take a new bottle/batch of BBQ sauce and pour it over the shredded meat, mixing in well (I prefer the later method since the sauce the meat cooked in is a bit “watery” at this point, but either method works well! I then use the sauce that is remaining in the crock-pot as gravy for smashed potatoes that I serve on the side of this dish – sounds weird, but tastes GREAT!!). 

Now, scoop meat out of the bowl onto buns for Pulled Pork Sandwiches!



P.S. This also works for BBQ Beef  for sandwiches as well – same instructions, just a different meat.  ;)

P.P.S.  This is an awesome recipe for the “Game Day” buffet. Just return the shredded meat/bbq sauce mixture to an empty (no cooking liquid remaining) crock-pot,  and set crock-pot to “WARM” or “LOW” once you reach your destination to watch the game.  Just be sure to stir the meat every so often while watching game so the sauce doesn’t burn to the sides of the crockpot.    🙂

K.I.S.S. Sewing Machine Cover Tutorial

Hey’ Y’all!

Would you care to join me in some of my middle-of-the-night-maddness inspiration????

You would?!


I woke up at about 3am this morning (not unusual), and an idea immediately struck (very unusual)!

Normally, morning coffee is required for any ideas to start percolating in my mind – but, this morning was different. God put an idea/pattern into my head almost before it was even off the pillow! So, being the “good student”, I grabbed a pen and paper, and started writing the pattern out while waiting for my coffee to brew. I then grabbed a cup and started making (and documenting for you) the pattern I now had on paper.

In about 30 minutes, or so, I was done and am now going to share with you my crazy “4am tutorial”.    😉    

Wanna see?

Okay kids, grab a pen and paper and follow along! You’ll want to make one of these for your own machine – and one for all of your sewing buddies too! (Think Birthdays, Christmas, etc…..)

Here it is…..

The K.I.S.S. (keep it simple silly) Sewing Machine Cover


All you need:

1 Fat Quarter   (18 1/2 inch x 22  1/2 inch cut of fabric) that you love too much to cut up

1/4 yard of coordinating fabric (for border strips)

72 inches (or 2 – 36 inch pieces) of cute ribbon 1/4 – 1/2 inch wide

sewing machine

ruler, cutting implements, thread (I used contrasting thread so you could see my stitching), pins


STEP 1 )   Select your favorite fabric Fat Quarter  (18 1/2″ x 22 1/2″ cut of fabric)


Step 2)   Select coordinating Border Fabric, and Ribbon. Cut two 3 foot long pieces of ribbon and set aside.


Step 3 )    Now, cut 2 strips of border fabric @ 3″ x 26  1/2″ ; and 2 strips of border fabric @ 3″ x 18  1/2″


Step 4 )   Fold short Top and Bottom strips in half lengthwise, wrong sides of fabric together and finger press to crease. (see photo below)


Step 5 )   Pin these strips to the Top and Bottom of Fat Quarter – right side of Fat Quarter fabric facing up.


Step 6 )  Sew Top and Bottom strip on to Fat Quarter using a 1/4′ seam allowance. Then press seams towards the Fat Quarter center.


Step 7)  Now, take the long remaining Side Border strips (right side of fabric face down) and fold the short ends of the strip up 1/4 inch, and then fold 1/4 inch again to encase raw edge inside this endfold. (see next 2 photos below)


7a)   Now pin this fold to hold it in place and MOST IMPORTANTLY

Step 8 )   Place this border strip against the side of the Fat Quarter (see photo below) where you will be attaching it to. Check your strip length, and adjust it to fit by adjusting the tightness/width of your endfolds (photo above). These strips must match up perfectly in length!!    🙂   


8a )   Once the lengths match, sew those endfolds down using a 1/4 inch seam allowance.


Step 9  )   Now lay the border strips on the Fat Quarter edge where you will be joining them (right sides of fabric together).


9a )   Finger press strips in half lengthwise and crease.


9b  )   Open strip back up to expose crease mark.


9c  )  Lay 1 length of cut ribbon on strip, right next to crease mark, making sure it extends evenly out past ends of strip.


9d  )  Tack ribbon temporarily with a pin to hold in place in center of length of border strip.


9e  )   Fold length of border strip back up now to completely encase length of ribbon (below photo)


9f  )   And pin border strip in place


Step 10  )   Sew side border strips down using a 1/4 inch seam allowance.

Press seams towards Fat Quarter center.


Now place cover over your sewing machine, and draw up ribbons on each end and tie together to secure!

Try not to wake up the Natives…..

Because THEY WILL find the ribbons….. even if you hide them under the extension table……

and untie them for you…….

Isn’t it cute?!? (The machine cover – trust me – Horatio already knows he is cute! LOL)

Hey – If I can do this while still half asleep – then anyone can!!!!     😉    

Now, if you do not have “Sewing Room Assistants Supervisors” like I do, that’s okay! You’ll just be able to finish this project all that much more quickly than I did – possibly less than the 30 minutes it took me! Although, actually being awake first might help too!    😉   

This would not only make a good quick gifty project – it would also make a good childs project to introduce them to 1/4 inch seams/fabric selection, or a quick Quilt Club Individual Project for a way to use up those Fat Quarters!

If you decide to make one (or several) of these, let me know – and include a photo. I would love to see what you do/come up with!!

Have a great day!!

Shady    🙂

Polka-Dot Biscotti


These are actually a double chocolate biscotti, using white and regular chocolate chips (the white chips become the polka-dots). They are beautiful to look at, and even better to eat – but I have no pics for you today. My camera batteries are dead and the store is not very accessable right now.  😦   However, if you’ve ever seen or eaten biscotti, then you only have to imagine decadently good Chocolate Biscotti smattered with white and semi-sweet chocolate chips. YUMMY!

Shady’s Polka-Dot Biscotti

1/2 cup softened butter

2/3 cup sugar

1/4 cup HERSHEY’s cocoa powder (yes, I’m picky)

2 tsp baking powder

2 eggs

1  3/4 cup flour

3/4 cup (heaping) WHITE chocolate chips

1/2 cup semi-sweet chocolate chips

Preheat oven to 375 degrees.

1 greased large cookie sheet.

In large mixer bowl beat butter on high-speed for 30 seconds. Add sugar, cocoa powder and baking powder; beat until combined. Beat in eggs, and as much of the flour as you can with the mixer – then stir in any remaining flour.  Stir in white and regular chocolate chips by hand now.

Divide your dough in half, and shape each half into a 9 inch log. Place logs on cookie sheet and flatten slightly to about 2 inches wide. Bake for 20 minutes at 375 degrees.

Remove from oven and set cookie sheet on a wire rack to cool for 1 hour.

Preheat oven to 325 degrees this time, and using a serrated knife, cut each log into 1/2 inch “cookies” – cutting logs on the diagonal. Now place slices – cut side down – on an UNGREASED cookie sheet. Bake for 8 minutes. Turn slices over, then bake for another 8 minutes. DO NOT overbake, please.

Transfer “cookies” to a wire rack to cool.

This recipe will make about 32 Biscotti cookies.  😉