Monthly Archives: September 2019

Turkey Burgers

Grilled Turkey Burger 💚 Served with a side of Lettuce, Mayonnaise, Diced Onions and Celery


Turkey Burgers

Buns are Optional in this easy recipe! With the help of a little chicken broth the meat remains moist. These burgers can be pan fried or grilled and they freeze well. The recipe can also be used for meatballs or meat loaves – ground chicken can be used as well. If you want to keep it low carb – Go Bunless!

3 pounds ground turkey
1/2 cup seasoned breadcrumbs
1/4 cup finely diced onion
1/4 cup finely diced celery
2 eggs, lightly beaten
1 clove garlic, peeled and minced
1/4 cup parmesan cheese
Sprinkles of Pepper
Sprinkles of Garlic Salt
1/4 cup chicken broth (I use chicken base and water)

Broth for cooking chicken patties (optional) – again I make my own broth using chicken base.

In a large bowl, mix ground turkey, seasoned breadcrumbs, onion, celery, eggs, garlic, parmesan cheese, chicken broth, salt, and pepper. Form into 12 patties. Cook the patties in a medium skillet – with chicken broth over medium heat until done – internal temperature of 165º.

NOTE: When I fry these – I fry them in a little chicken broth, so they don’t dry out – when I grill them, I place tinfoil on my grill and spray the foil with cooking spray!

Recipe By: Kim Wallace 💚 Smile & Enjoy 💚

Pub Cheese Spread

Pub Cheese Spread

Fall Gathering Time bring on the Snacks!!! I will be the first to admit – this pub spread is not my favorite BUT so many others really liked it – I had to post it!

6 ounces dark amber or lager beer, room temperature
8 ounces mild cheddar freshly grated
1 – 7.5 oz Tub Philadelphia Jalapeno Cream Cheese Spread
2 garlic cloves minced
1 tablespoon Worcestershire sauce
1 teaspoon stone ground mustard
1 teaspoon hot sauce
1/2 cup Chopped – Green Onions/Chives – Use some in Spread and some garnishing (see note)

Pour the beer into a liquid measuring cup – stir/whisk the beer to remove as much carbonation as possible. Set it aside.

Place the cheeses and garlic in a food processor and pulse until it’s in coarse crumbs.
Add the Worcestershire, mustard, hot sauce and green onions/chives – blend until combined. With the processor on, slowly stream in the beer until the mixture is smooth, about 5 full
minutes. The cheese will look mousse-like. Scoop it into a bowl, top it with the green onions/chives. Serve with crackers, pita chips, pretzels, bagel chips, veggie sticks or whatever you prefer!

NOTE: We like green onions and chives and the onion flavor, so I tend to use more.

Recipe By: Kim Wallace 🧡 Smile & Enjoy 🧡

Fabulous Four Cheese Spread

Fabulous Four Cheese Spread

Looking for a quick appetizer you can make ahead of time? Cheese Spreads are perfect for any occasion – holidays, parties, tailgating or just plain old snacking! Serve this delicious cheese spread with various types of crackers, bagel chips, pretzels or pita chips.

8oz. Cream Cheese, room temperature
1 – 5oz. Jar Old English Spread
8oz. Shredded Mild Cheddar Cheese
8oz. Shredded Pepper Jack Cheese
2 Tablespoons Mayonnaise
1 Clove Garlic, minced
½ Cup Green Onions with tops, sliced
1 Teaspoon Onion Powder
1/2 Teaspoon Red Pepper Flakes
1 Teaspoon Worcestershire Sauce

Add all ingredients to a large mixing bowl, stir well to combine. It is not necessary to chill BUT I think allowing it to chill melds the flavors for a wonderful taste! Serve with crackers.

Recipe By: Kim Wallace 🧡 Smile & Enjoy 🧡


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 🧡