• Photo Credit: Maro Hagopian


Mom Litsa’s Candied Sweet Potatoes


8 sweet potatoes

1 box dark brown sugar

1 stick butter, melted

3/4 cup water

1/2 package of miniature marshmallows


Boil sweet potatoes and let them cool off.

Peel and slice, place into a large pyrex.

Melt additional ingredients together and pour over the sweet potatoes.

Cover and cook at 300F for 1-2 hours until soft and marshmallows starting to melt. Remove foil and cook for additional 1/2 hour until well melted.

Patti Song’s Cheddar Cheese Cornbread

Serves 10 -12

TIP: You can substitute milk for the half-and-half and vegetable oil for the butter, if you prefer.

3/4 cup half-and-half

½ cup (1 stick) unsalted butter, melted

1 large egg

3 cans (4 ounce-size) mild green chilies, drained

1 box (15 ounces) cornbread mix (such as Trader Joe’s)

1 bag (12 ounces or 2 cups) shredded cheddar cheese

Preheat oven to 350F. Coat an 8-by-8 baking pan with cooking spray. In a large bowl, combine half-and-half, butter, egg and chilies. Fold in cornbread mix until combined. Pour half of mixture into prepared pan. Sprinkle with ½ of the cheese. Add rest of mixture; top with 1 cup cheese. Bake 40 minutes. Sprinkle remaining cheese on top and bake 10 minutes. 

Mrs. Kay Robertson’s Biscuits

ACTIVE TIME: 10 min.

TOTAL TIME: 30 min.


  • 2 cups Pioneer Biscuit Mix, plus small amount of additional mix
  • 1 cup sour cream
  • ½ cup Sprite or 7-Up
  • ½ stick butter


  1. Using a pie or pastry blender, mix Pioneer Biscuit Mix with sour cream and Sprite or 7-Up.
  2.  Sprinkle extra biscuit mix onto a pastry sheet or wax paper and add dough.
  3. Press down dough and use a biscuit cutter to cut biscuits.
  4. Melt butter in an iron skillet and dip cut biscuits in skillet. Then place biscuits on a baking sheet.
  5. Cook in oven at 375°F for 20 minutes or until golden brown.

Crab Meat Pie Recipe: 

Serves 4 to 6

-1 pound cooked crabmeat

-6 slices white bread, cubed

-1 ½ cups milk, warmed

-½ cup (1 stick) unsalted butter, melted

Bl-ack pepper


-1 cup unseasoned bread crumbs

-4 tbsp.(1/2 stick) unsalted butter, melted

 Instructions: In a bowl mix crabmeat, milk and breadcrumbs and mush together with your hands.. Preheat oven to 350F. Spread crabmeat mixture in pie pan. Top with bread cubes.. Season with pepper. Combine breadcrumbs and butter and sprinkle over top. Bake for 20 minutes until golden and hot. 

Coconut Dream Pie

Makes 12 servings. Original recipe is from “First for Women” 8/24/2009 pg. 70.

Prep time: 15 min – Total time: 35 min. plus chilling time.


1 1/4 cups sweetened shredded coconut

1 1/4 cups all-purpose flour

1/2 tsp. salt

5 Tbs. margarine, cut into small cubes

1/4 cup granulated sugar

3 Tbs cornstarch

2 cups fat free half-and-half

1 large egg, lightly beaten

1 tsp. vanilla extract

1 cup Cool Whip

1/4 cup marshmallow cream


  1. Heat oven to 350F. Arrange 1/4 cup shredded coconut on baking sheet. Bake 5 min, or until golden brown, stirring occasionally. Let cool completely. In large bowl, combine flour and salt until blended. Using pastry blender or 2 knives, cut margarine into flour mixture until fine crumbs form. Using form, stir in 5 Tbs. cold water, 1 Tbs. at a time, until dough starts to form. Shape dough into disk. On lightly floured surface, roll out dough to 1/4″-thick 12″ circle. Place in 9″ pie plate; crimp edges. Using fork, prick bottom of crust 5 times. Top with aluminum foil; add pie weights or dry beans. Bake 8 min. Carefully remove weights and foil. Bake 4 min more. Let cool completely.
  2. Meanwhile, in medium saucepan over medium heat, combine granulated sugar, cornstarch and 1/4 cup half-and-half until blended. Whisk in remaining half-and-half and lightly beaten egg. Bring mixture to a boil. Cook 1  min. more, stirring constantly. Remove from heat. Stir in vanilla extract and remaining shredded coconut until blended. Let it sit 5 min.
  3. Spoon egg-coconut mixture into cooled piecrust. Chill 1 hour or until firm. Meanwhile, in medium bowl, whisk together whipped topping and marshmallow cream; spoon mixture into pastry bag fitted with star tip. Pipe marshmallow cream mixture on pie. Sprinkle with toasted shredded coconut evenly over pie.
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