Mimi is my mother-in-law. She is quite possibly the best mother-in-law a wife could have. Mimi only had 4 grandchildren (my kids), and she spoiled them terribly and loved them even more!

Mimi is very sick with Alzheimer’s, but I would rather just tell you the good things, like about how she has sacrificed all her life for the sake of others. She has given of herself to her family and to the many churches that she and my father-in-law served.

I have been always treated like a daughter rather than a daughter-in-law. Mimi has 3 children, now, my husband is the only one left. We have many precious memories from the last 36 years that we have been married. Below is a picture of Mimi, Popa, Anita (my sister-in-law), and my husband, Preacher. This picture is about 12 years old, but this is how I like to remember Mimi.

One of the things that is so special about Mimi, to me, is that we are from the same little area in southeast Arkansas. Mimi and her mother, Nellie Mae, were the queens of biscuit making and I watched both of them over and over and over while they were making biscuits in the hopes that one day mine would be as good.

I still don’t think that my biscuits are as good as their biscuits, but after 36 years, I guess I will just keep trying!

Mimi has always been an exceptional cook and I think she probably made oatmeal cookies more than anything else. It’s funny, but I probably make oatmeal cookies more than anything else!

I do not know where Mimi got her recipe from, but the only thing I do differently is use half butter and half shortening. Oh! I also like to use a combination of quick-cooking oats and old-fashion oats.

I get asked to make Mimi’s Oatmeal Cookies more than anything else that I cook or bake. All of my children and grandchildren count these as favorites.

One day I had made a batch and gave my grandson, David, a huge oatmeal cookie. The next day I asked David if he wanted a cookie. He said, “Do you mean one of those really, really big cookies that are a little crispy on the outside and really nice and chewy on the inside? If that’s the cookie you are talking about, then YES! I want one!”

That just about describes Mimi’s Oatmeal Cookies!

A very small tribute to a very great woman!

~Mama Crane

  

Mornin’ y’all! I want to share a recipe from my daughter, Jackie. It is featured on her blog: The Blossom and Bud.

Here’s the link: https://theblossomandbud.com/granola-oats-raw-honey-organic/https://theblossomandbud.com/granola-oats-raw-honey-organic/

It’s definitely kid-tested and approved by five of my grandbabies! She has so much more to read on her blog, as well. Check it out!

Love, Mama Crane

  

This is such a great recipe and there are many different versions. This version is my favorite and is so full of wonderful goodness. I make mine with a mixture of organic cane sugar and Stevia. I promise it is like eating carrot cake without the icing and without the guilt!

Below is the link on Pinterest for these wonderful muffins! I only changed a couple of things for mine, but please check out the original recipe!

For my muffins, instead of using all of the sugar, I substituted 1/2 cup of Stevia and 1/4 cup of organic cane sugar. This cuts the calories quite a bit.

I don’t care for raisins in mine, so I drop half the batter into the muffin pan and then add raisins in the other half for hubby!

This is one recipe you will want to keep, and one you will want to bake often!

Londyn and Dianna

When you are having a tea party and snack cakes won’t do – bake some Morning Glory Muffins!

My granddaughters love tea parties! For some great ideas for marriage, motherhood, devotions and personal development, please check out my daughter’s blog at: http://theblossomandbud.com/

~Mama Crane

  • February 8, 2019 - 2:00 pm

    Jackie Carr - This is so sweet! This is probably the best muffin I’ve had in a long time, and I’m a bread fanatic!! So amazing how so much healthy stuff is packed into these yummies😊😋❤️ReplyCancel

  

Mmmm…..Snickers, brownies, chocolate pudding, Cool Whip – can it get any better than this?

My daddy has made a dessert he calls Punch Bowl Cake, many, many times.  He uses a yellow cake, vanilla pudding, Cool Whip, pineapple and pie filling.  I’ll have to share that recipe with you one day, but I wanted to experiment with a chocolate version, though, and tried a chocolate cake.  

I didn’t like the final texture, but when I decided to try it with brownies instead – Woah!  To make this dessert over the top, I thought, Hmmm…Snickers!  You can use any candy bar you like, and some of the ones I like are Butterfinger and Heath.  But, I just keep coming back to Snickers!

This dessert is a show stopper but it’s not difficult to make at all.  Here’s what you need:

2 boxes brownie mix, 2 small boxes chocolate pudding mix, 2 containers Cool Whip, and of course, Snickers!

Mix and bake the brownies according to the directions on the package.  You decide what kind of brownies, but the Duncan Hines dark chocolate fudge brownies give this dessert an extra richness that you would expect.  Ghiradelli is a good choice, also!

After your brownies are cooked and cooled, mix up your pudding according to the directions on the package, chop some Snickers (however many you want to use) and get ready for your personal chocolate party.

Here’s how to layer it – cut your brownies into approximately 1″ squares.  Start with brownies, then use 1/3 of the pudding, top that with a layer of Cool Whip and then sprinkle your chopped Snickers on top.  

Just repeat the layers two more times, and you are done!

How’s that for such a delicious and beautiful dessert!  Thanks for stopping by the Cabin!

~Mama Crane

 

  

Hi, Friends!  It’s been pretty busy here at the cabin!  It seems like everyone I know is trying to catch up with themselves!  Well, today, I’m home at the cabin with an acute upper respiratory infection. Sometimes, God gives us a little rest whether we want it or not!

 

I’ve been wanting to share this recipe of Emily’s for a while now, and Spring is the perfect time to do so!  It’s such a simple salad, but has become one of our favorite salads.

And, I absolutely love this picture of the recipe!  I have several recipes that are in my grandmother’s handwriting and I cherish each one of them!

I think it’s obvious that this one is a favorite!

 

Crisp up some bacon – how much?  Well, how much bacon do you like?  I think you can get by with about 6-8 slices, but who wants to just get by, right?  You can always buy some bacon pieces, but for this recipe you really need to just go ahead and fry it up yourself!

Wash the broccoli and just cut it into small, bite-sized pieces.  Chop the onion and then add the broccoli, bacon pieces and 1 to 1 1/2 cups of shredded mozzarella cheese.

You can refrigerate it if you need to make it ahead of time but this salad is best when the dressing is added just a little before serving.

 

For the dressing, stir together 1 cup of mayo, 1/2 cup sugar and 1/4 cup of vinegar.  Then, simply pour on top of the salad and stir gently until combined.

This is really a great recipe, Guys!

 

Happy Spring!

Mama Crane~

Broccoli Salad
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Ingredients
  1. 2 large heads of broccoli
  2. 1 chopped onion
  3. 8-10 slices cooked and crumbled bacon
  4. 1 to 1 1/2 cups shredded mozzarella
  5. 1 cup mayonnaise
  6. 1/2 cup sugar
  7. 1/4 cup vinegar
Instructions
  1. Wash and cut up broccoli.
  2. Combine broccoli, chopped onion, crumbled bacon and mozzarella.
  3. Set aside until ready to serve.
  4. Stir mayonnaise, sugar and vinegar together and pour over salad.
  5. Serve immediately.
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