Below are some of my recipes. (*NOTE* Please Do Not post my recipes on any site, copy, edit, steal, or claim them as your own. You may print them out for your own use only. I say this only because I've already seen on a few sites where someone has posted my "Pineapple Chicken Delight" recipe and claimed it as their own. I do not mind people sharing my recipes, as long as they give credit to me as the author, and give a direct link to the pages of the recipes.)

Pineapple Chicken Delight

Sweet Raspberry Goulash



Hamburger meat (vegetarian burgers can also be used)
1 Small Onion per pouch (yellow or white)
1 Medium Potato per pouch (whatever kind you prefer)
1 Carrot per pouch
Worcestershire sauce
Salt and pepper
Aluminum foil

Note: The amount of each ingredient you need, depends on how many "Hobo's" you will be making. Generally, it's 1 "Hobo" per person.
This is a recipe that my mom used to make when I was growing up. This is a great "quick fix" meal. It's filling and really good.  :)
Be sure to not over-fill the pouches though. You need to have enough foil left at the top to close the pouch.


1. Pre-heat your oven to 375°F.

2. Using the aluminum foil, make pouches/envelopes with it (about 8 inches by 8 inches or so. Be sure to fold over and press the edges tightly to keep juices from leaking out.). Make one pouch per person.

2. Form hamburger meat into patties. 1 patty per pouch.

3. Slice the onion into quarters (the measurement, not the coin. lol). Then slice the carrots into thick slices (about 1/2 inch), and quarter the potatoes (unless you're using New Potatoes). Bell peppers might be a tasty addition, too.

4. Place the meat patties and vegetables in the pouch(es). Then add the Worcestershire sauce, salt and pepper, and whatever other kind of seasoning you'd like to add.

5. Place the pouch(es) on a baking sheet that has been coated with oil or cooking spray. If you close the sides well enough, the pouches shouldn't leak. This is just in case they do. It will make the clean up afterwards much easier.

6. Place the baking sheet in the oven and cook until the meat and vegetables are done. Generally potatoes take the longest, so when they're done, everything else should be, too.

7. When the meat and vegetables are done, carefully remove from the oven and serve. Be careful opening the pouches, because they will release hot steam.

Enjoy! :)

Unbaked Oatmeal Cookies


2 c. granulated sugar
1 stick butter
2 tbsp. Cocoa
½ cup milk
3 c. oatmeal (not instant)
½ c. peanut butter

Wax paper (for placing cookies on)


In a medium boiler, add sugar, butter, cocoa and milk. Bring to a boil, stirring often. Once ingredients start boiling, stir in oatmeal and peanut butter. Keep stirring until ingredients are mixed well. Once ingredients are mixed, remove from heat, and let set for a minute to cool (but don't let it cool too much, or it will be hard to remove and form). Using a medium-sized tablespoon, carefully dip out a spoonful of the mixture and drop onto the wax paper. Put in the refrigerator to completely cool. Once they're completely cooled, remove from wax paper and put on a plate. 

*This is a recipe that my mom used when I was growing up. She made these during the holidays. I always got anxious when she put them in the fridge, because I had to wait until they were solid enough to eat before I could get any. Although, I would get in trouble sometimes because I was bad about getting into them just after they were ready. lol These have always been one of my favorite holiday desserts. :)

Corn Salad 


Salad mix:

1 can of whole kernel corn (drained)
1/4 cup diced green bell pepper
1/4 cup diced red bell pepper (optional)
1small red onion, chopped
1 medium jar of pimentos (drained) 


2 or 3 heaping tbsp. mayonnaise (adjust to taste)
1/4 cup sugar (adjust to taste)
salt and pepper (adjust to taste) 


In a medium sized bowl, put corn, bell peppers, red onions, and pimentos. Mix well.
In a separate bowl, mix together the mayonnaise, sugar, salt and pepper. Mix well and
add to salad mix. Stir and mix well. Taste dressing to be sure that it has an even taste of mayonnaise, sugar, salt and pepper. The dressing should have a little bit of a sweet taste, but not too much.
Cover the salad with plastic wrap or a lid, and place in the refrigerator to chill.
This dish tastes best when made the night before. This gives the dressing and salad a chance to blend together the flavors of both. And tastes best when chilled.

This is a recipe that my ex-mother-in-law taught me. So I've been making it off and on for about 14 years or so now. It's one of my favorite cold salads (aside from her broccoli salad).

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