Only For Me

Yesterday was wonderful. Larry and I caught up on all of the chores and then we had dinner at our favorite Italian restaurant in Dallas. We are required to wear masks in Dallas but not in Plano. We wore our masks to dinner last night. It was still awesome.

I am hoping that followers soon find Blog. Weeks ago, I would post the link to blog on Facebook daily. Since Facebook is closed up, not many people hit the site. When I shared the link it was very convenient. Larry laughs at me, reminding me that I write this journal only for me…and no one else. It is true.

Have a lovely day. Please be kind and share the love.

Love you beyond the moon.


Tolbert Cobbler~ Chef Valentine

I bought blueberries last weeekend. Larry and I enjoyed them very much and we had some left over. Taking the left over blueberries, I made a cobbler. {recipe given to me by Larry’s Aunt 30 years ago}

Photo: Tolbert Cobbler

Tolbert Cobbler


2 cups fresh or frozen fruit

1 Tablespoon lemon juice

1 1/2 cups sugar-divided

1/2 cup butter-cubed

1 cup all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup whole milk

1 egg slightly beaten


Preheat oven. 350 degrees.

In sauce pan add fruit- 1/2 cup of sugar and 1 tablespoon lemon juice. Bring to a boil and set aside.

Place butter in 7X11″ baking dish. Place in oven 5-10 min till melted. Take out of oven.

Small bowl- add 1 cup sugar, one cup flour, 2 teaspoons baking powder, 1 teaspoon salt, 3/4 cup milk, and 1 egg. Stir till well combined.

Pour batter over melted butter. DO NOT STIR

Spoon fruit mixture over batter. DO NOT STIR

Place in 350 degree oven and bake 35-45 minutes till golden.

You can serve this warm, at room temperature or cold. Vanilla ice cream is always a welcome topping.

When this was made for us years ago, the recipe was nowhere in sight. It was made by memory and I was so impressed. I still use the recipe…and it is still as good.

If you make this Cobbler….you will bave a wonderful day. That is a promise.

Till next time.


Irish Cream Chocolate Trifle~Chef Valentine {Non-alcoholic version}

This recipe is brand new. {credit to Margaret Wilson for her recipe} Our church had its annual 4th of July pot luck last Sunday and this is what Larry and I took……

Photo: Irish Cream Chocolate Trifle


1 package devils food cake mix

1 cup refrigerated Irish cream nondairy creamer

3 1/2 cups of 2% milk

2 packages {3.9 oz} instant chocolate pudding mix

3 cups whipped topping

20 Andes candies, chopped


Prepare and bake the cake according to package instructions using a 13 X 9″ pan. Cook in pan for one hour.

With wooden skewer, poke holes in cake about 2 ” apart. Slowly pour creamer over devils food cake. Refrigerate covered one hour.

In a large bowl whisk milk and pudding mixes for 2 minutes. Let stand 2 minutes.

Cut cake into 1 1/2 cubes. In a 3 qt trifle bowl, layer a third of each of the following: Cake cubes, pudding, whipped topping and candies. Repeat Layers twice. Refrigerate till serving.


Larry scores this dessert a 10 out of 10. It was a hit at the Presbyterian Church and at The Cottage!

Recipe~ Chaud Noix/Hot Nuts

Oui, I found this recipe in France.

Since I have been home, I have made 4 batches of it.

It is easy and flavorful.Translated, it means Hot Nuts.

You can taste a bit of heat with each bite…..Chaud!

Enjoy, Valentine


2  cups mixed, raw nuts, any combination

1 Tablespoon unsalted butter, melted

3 Tablespoons brown sugar

1/2 teaspoon cinnamon

3/4 teaspoon cayenne pepper

1 1/2 Tablespoons pure maple syrup

1 teaspoon Fleur de Sel

2 cups of mini pretzel twists


Preheat oven to 350 degrees

Spread nuts on baking sheet and roast for 10 min, stirring once.

In medium bowl, mix together, melted butter, brown sugar, cinnamon, cayenne pepper, and maple syrup.

Add the hot nuts to the above mixture. Add the salt and pretzels. Stir till well coated.

Spread the mixture back on baking sheet.

Return to oven and bake for 15 min stirring once or twice during  cooking.

Remove from oven and cool completely,

Separating the nuts and pretzels as they cool.

This mixture can be stored in a container for one week.