Recipe By:  Kim Wallace 🤎 Field Editor Taste of Home Magazine 🤎


🤎 🍂🍁 Fall is in the Air 🤎 🍂🍁 This creamy pumpkin pie is a little bit traditional and a little bit modern. But everyone will agree that it’s delicious.  🤎 🍂🍁

2 cups finely crushed pecan shortbread cookies
1 tablespoon all-purpose flour
3 tablespoons butter, melted
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1 cup sugar
1 can (15 ounces) solid-pack pumpkin
3 tablespoons all-purpose flour
1 tablespoon milk
1 teaspoon ground cinnamon
1/4 teaspoon each ground ginger, nutmeg and cloves
3 eggs, lightly beaten
Whipped cream, optional

In a small bowl, combine the cookie crumbs, flour and butter; press into an ungreased 9-in. deep-dish pie plate. Bake at 350° for 9-11 minutes or until lightly browned. Cool on a wire rack.
For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, flour, milk and spices. Add eggs; beat on low speed just until combined. Pour into crust.
Bake at 350° for 40-50 minutes or until center is almost set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving. Serve with whipped cream if desired.

Recipe By: Kim Wallace 🤎 Smile & Enjoy 🤎


Recipe By:  Kim Wallace 🤎 Smile & Enjoy 🤎


🤎 🍂🍁 Fall is in the Air 🤎 🍂🍁 Next time you are entertaining, stir up a batch of this nicely spiced apple cider. The wonderful aroma will make your guests feel welcome on a chilly day.

1 gallon apple cider or apple juice
1 cup orange juice
1/4 cup maple syrup
1/2 teaspoon orange extract
1/2 teaspoon lemon extract
4 cinnamon sticks
2 teaspoons whole cloves
1 teaspoon whole allspice

In a Dutch oven, combine the first five ingredients. Place the cinnamon sticks, cloves and allspice on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to the pan. Cook, uncovered, over medium heat for 10-15 minutes or until flavors are blended (do not boil). Discard spice bag.

Recipe By: Kim Wallace 🤎 Smile & Enjoy 🤎


Recipe By ~ Kim Wallace ~ Field Editor ~ Taste of Home Magazine


My family loves pierogies, so I decided to create my own version. I took these to a Christmas party, and they won rave reviews. When we left the party, I took home an empty pan—not a crumb to be found. I have been asked – can you make your own mashed potatoes – OF Course! Feel free and Season them any way you like!!! I have made mine many times using my own mashed potatoes – I have also been pressed for time and found the refrigerated just as good!

51 uncooked jumbo pasta shells
3 packages (24 ounces each) refrigerated mashed potatoes
2 tablespoons dried minced onion
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
4 cups shredded cheddar cheese, divided
1/2 cup chopped green onions

Cook pasta shells according to package directions; drain and rinse in cold water. Place mashed potatoes in a large microwave-safe bowl. Cover and microwave on high for 4 minutes, stirring once. Add the minced onion, onion powder and garlic powder. Stir in 2 cups of cheese until blended.

Stuff into shells. Place in two greased 13×9-in. baking dishes. Sprinkle with green onions and remaining cheese. Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until heated through.

NOTES: This is a large recipe – BUT – can easily be cut in half or even quarters!

EASY WAY To fill the shells – Use a scoop OR my favorite a Ziploc bag! Scoop the potatoes into a Ziploc bag cut a hole in the bottom corner and pipe them into the shells. Easy Peasy!!

Those worried about them drying out – Use a little chicken broth or butter or both – pour some into the bottom of the baking pan.

I was very honored to have this, and other recipes published several times in Taste of Home Magazine! Originally published as Not Your Ordinary Stuffed Shells in Taste of Home December/January 2007

Recipe By: Kim Wallace ♥ Smile & Enjoy ♥

Creamy Celery Beef Stroganoff – Slow Cooker Recipe

Recipe by Kim Wallace – Field Editor – Taste of Home Magazine

Creamy Celery Beef Stroganoff

Cream of celery soup adds richness to a recipe that has become a family favorite. It’s so simple to prepare and, oh, that flavor!

2 pounds beef stew meat, cut into 1-inch cubes
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 medium onion, chopped
1 jar (6 ounces) sliced mushrooms, drained
1 envelope onion soup mix
1/2 teaspoon pepper
1 cup sour cream

Hot cooked noodles

In a 3-qt. or larger slow cooker, combine the first 7 ingredients. Cover and cook on low for 8 hours or until beef is tender. Stir in sour cream. Serve with noodles.

Recipe By: Kim Wallace 💜 Smile & Enjoy




I must have been a Southern Lady in my other life because there is always a gallon of home-made sweet tea in my refrigerator! I’ve been told many times I make the best sweet tea….There is not a function that goes by that I do not prepare at least 2 gallons of my sweet tea for everyone to enjoy!

1 Gallon Size Tea Bag, Lipton
2 Family Size Tea Bags, Luzianne
2 – 2- 1/2 Cups Sugar (Use extra sugar if you want it super sweet)
1/4 teaspoon – Baking Soda (this IS the SECRET Ingredient!!)

Enough Ice to fill up a 1-gallon container


I use my large 8 cup microwave measuring cup – place sugar in microwavable cup add 2 cups cold water. Microwave 3 minutes – stir to mix the sugar and water – add tea bags and cold water until you have 8 cups of liquid. Microwave 6 minutes.

Sprinkle baking soda into the hot tea. Allow too steep for 15 minutes. After 15 Minutes, remove tea bags and squeeze. Add ice cubes to a gallon pitcher – pour tea over ice cubes – if needed add extra water to make a gallon. Refrigerate until cold and ready to drink. Serve over ice with or without a slice of lemon, sit back – take a nice long sip and ENJOY…..🤎🍋

Recipe By: Kim Wallace 🤎 Smile & Enjoy 🤎

Cabana Boy Delivers 💜
When your tea has attitude 💚



Beer + Whole Chicken + Instant Pot = WINNER WINNER CHICKEN DINNER!!!!! This recipe in the Instant Pot was Easy, Fast, Fall of the Bone Tender and Deliciously Moist! SEE NOTES about Recipe and Hints!

1 Whole Chicken 4-4.5 Lbs.
1 — 12 Oz Can Beer
3/4 Cup Chicken Broth (I made mine using chicken base)
Olive Oil
McCormick Grill Mates Hot Pepper Blackened
McCormick Grill Mates Roasted Garlic & Herb
Seasoned Salt
Chicken Bouillon Powder

Wash your chicken and remove neck and any chicken parts from inside the cavity, if there is anything – It can be thrown away OR you can boil them in water and use the broth for noodles and gravy.

To your Instant Pot add 3/4 of a cup of beer from your beer can and 3/4 cup chicken broth.

Rub olive oil on the inside of your chicken add the seasonings on the inside – rub them in, once the inside is done – do the same to the outside – I even lift the skin rub olive oil and seasonings under the skin as much as I can.

If you have a rack put your beer can in the center of the rack – if you don’t have a rack put your beer can with remaining beer inside on the bottom, middle, of your Instant Pot. Put the open cavity of your chicken facing down and lower it on to your beer can, insert it as far as it will go inside your chicken.

Close your lid and steam valve and set to high pressure for 25 minutes. Allow to naturally release.

Carefully pull out chicken (it will be falling apart) – If you want your skin golden and crispy – place chicken on a baking sheet – set oven to broil – broil for 3-5 minutes or until outside skin is brown/crispy as desired.

You Do Not have to season your chicken if you don’t want to – it’s just a suggestion.

Use seasonings of your choice!

I recommend using an 8qt. Instant Pot — My young chicken was 4-1/2lbs and it just fit!

I also used a wonderful gadget called the INSTA-beer can rack made for pressure cooking.

Recipe By: Kim Wallace ♥ Smile & Enjoy ♥

I need to work on my picture skills!

As you can see the chicken just fell apart I barely got it to the cookie sheet…

Beer Can Chicken, Noodles and Cheesy Potatoes!

My Dear Friend Bev made cheesy potatoes –

she said she made too much and dropped off some for us…

She’s so sweet and thoughtful!
Thank You Bev Fox ♥ They were the perfect addition to our meal!

Almond Frosting

Almond Frosting

My GO-TO Family Favorite Frosting! I use this on brownies, cookies, occasionally cakes AND my family’s all-time favorite graham crackers!!!! This recipe makes an ideal buttercream for frosting cakes and decorating them with borders. I really like using my stand mixer for this recipe, it makes it easier and your hands are free to add ingredients a little at a time.

2 Cups Shortening
8 Cups Confectioners’ Sugar
2 Teaspoons Almond Extract
6 Ounces Heavy Cream or (Milk may be used)
Food Coloring

Using a mixer cream shortening until fluffy. Add confectioners’ sugar 1 cup at a time and continue mixing until well blended. Add almond extract, food coloring and whipping cream – adding the whipping cream/milk small amounts at a time while mixing on low speed until moistened. Additional whipping cream/milk may be added if necessary. Beat at high speed until frosting is nice and fluffy.

NOTES: Frosting is a funny recipe to make – sometimes I have to add more confectioners’ sugar, milk and flavoring – just depends on how it mixes that day. I would just add small amounts at a time while mixing.

Recipe By: Kim Wallace 🧡 Smile & Enjoy 🧡


As you can tell I wasn’t thinking – I got all my vegetables ready and realized I placed my meatloaf in the wrong casserole dish… I had no room for my veggies! 🙄 It’s okay I gently moved the meatloaf to my enamel baking pan ~ problem solved and plenty of room for my veggies!



This is my mom’s recipe and I feel it is one of the easiest and best tasting. The only thing I do different is I use 1 cup Tomato Juice mixed with 1 cup Open Pit Original Barbecue Sauce mixed in then some over the top of the meatloaf before I bake it. I LOVE adding potatoes, carrots, celery and onions around the meat making it an all in one pan type meal!

3 Lbs. Ground Beef
1 Tsp. Beef Base
1/2 Tsp. Pepper
1 Tsp. California Garlic Salt
2 Cups Tomato Juice (1 Cup Tomato Juice – 1 Cup Open Pit Original)
1 Medium Onion, diced
1-1/2 C. Oatmeal

Mix all of the above together –  Save about 1/2 cup tomato juice and pour over top of meat before baking.  Bake 350º for one hour or until veggies are done. If your meatloaf is thicker may take a little longer. Oh, so Good!

Recipe By: Kim Wallace 💙 Smile & Enjoy 💙

❤ Shout-Out to My Husband ❤ Eric

Hus •Band
Noun – (huz-bund)

My Love; My Confidant; My Partner in Crime;
Father to our Children ~ Provider and Protector of our Family;
The Person who Supports me, always there when I need him;
He picks me up when I am down ~ Sticks with me through thick and thin (and I’ve been both – haha)  ~ Accepts me and all my flaws ~ Believes in me now matter what ~ Goes along with my CRAZY Ideas ~ He Nutures my Heart and Soul and I Call him my Husband ❤ My Best Friend ❤

MACARONI AND CHEESE – A Wallace Family Favorite

I made this for dinner tonight and served it with breaded chicken breast tenderloins…..


MACARONI AND CHEESE – A Wallace Family Favorite

You would think I live with a houseful of Mice the way my family eats cheese! Macaroni and Cheese is one of our favorite cheese dishes! It seems like I make it different every time and that is usually due to whatever cheese I have on hand! NOTE: Cream Cheese and Cottage Cheese have BOTH been in my Mac and Cheese!  IT TASTES GOOD AND IT WORKS! I also like to add in Velveeta Cheese another great cheese to use is Kraft cheese with cream cheese added…..You pick your favorite cheese and give it a try!

2 cups uncooked elbow macaroni
1/4 cup butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard
1/4 teaspoon Worcestershire sauce
2 cups milk – sometimes I use 2 cans evaporated milk if I have it
8 OZ. sour cream (optional)
8 oz. extra-sharp cheddar cheese, cubed or shredded
8 oz. 4 State cheddar cheese, cubed or shredded

1/8 cup Italian seasoned breadcrumbs (Topping) – (Optional)
1 tablespoon grated parmesan cheese (Topping) – (Optional)

Heat oven to 350º. Cook elbow macaroni as directed on package – I use kosher salt to season my water and I like to cook my pasta al dente. Drain and set aside. In a large saucepan melt butter over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over medium-low heat, stirring constantly, until mixture is smooth and bubbly. Stir in milk, sharp cheddar and medium cheddar cheese, stirring until cheese is melted. Gently stir macaroni into cheese sauce, add the sour cream stirring until combined. Pour into ungreased baking dish. Mix together bread crumbs and parmesan cheese; sprinkle over macaroni and cheese. Bake, uncovered, for 25 minutes or until bubbly.

Recipe By: Kim Wallace 💜 Smile & Enjoy 💜

That is a bowl of YUMMY!!!


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