This section of the Web site has been dedicated to recipes and ideas that fellow cookers and myself are willing to share. If you would like for me to include your special recipe or idea on the Web site, please email me at

Below are a few Web sites with cooking information, ideas, and recipes. Enjoy!

The Food Network

Country Living

The Pioneer Woman

Southern Plate

Free Recipes

Appetizers, Beverages, Snacks

Black-Eyed Pea Dip

1 (16 oz) can black-eyed peas, drained and divided
3 green onions, chopped
1/2 c. sour cream
1/2 to 1 tsp. garlic powder
1/2 c. chunky salsa
4 slices bacon, cooked and crumbled

Reserve 1/3 cup peas; place remaining peas in a blender.  Process until smooth.  Add onions, sour cream and garlic; process until smooth.  Stir in the reserved peas and salsa; top with the bacon.  Serve with chips of your choice.

Notes from Donna:  Non fat plain yogurt is a good substitute for sour cream, reducing the calories.  This is a great way to get your black-eyed peas by eating them in a dip.

Salsa and Yogurt Dip
2 c. plain yogurt
1 c. tomato salsa

Mix the 2 ingredients together in a serving bowl. Serve immediately.

Suggestions: Use this recipe as a dip or use it to top your tacos. Use hot salsa for a more tangy taste.

Chicken and Stuffing Casserole
3 c. cooked chicken
1 (10 oz.) can mushroom soup
1 (4 oz.) can mushrooms, drained
1 c. instant stuffing mix

Cut your chicken into bite-sized pieces.  Place half of the chicken in the bottom of a 9x9-inch baking dish that you have sprayed with nonstick cooking spray.  Mix the soup with 1/2 cup of the water and the mushrooms.  Pour half of this mixture over the chicken.  Top this with half of the stuffing.  Repeat the layering of the ingredients.  Bake at 350° for about 30 minutes.

Notes from Donna:  For more flavor, nutrition and color add 1/2 cup of mixed vegetables.  Use any flavor of stuffing mix such as turkey, chicken, or herb.  Add a salad, bread and dessert for a complete meal.  If you were really disciplined you could drop the bread and dessert, but I am not.  I love almost any dessert.

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Pepper Steak
1 pound tenderized round steak
1 green pepper
1 tomato
1 (14 oz.) can beef bouillon
1 cup flour
Salt and pepper to taste
1/4 cup vegetable oil
2 T corn starch
Cut the round steak into bite-size pieces.  Salt and pepper to suit your taste then roll in flour.  Brown meat in cooking oil and drain.  While meat is browning, chop tomato and pepper.  Add to the meat, along with the bouillon .  Cover and simmer for 15-20 minutes. Mix the cornstarch and about 1/4 cup of water and add to the meat mixture.  Serve over rice.

Apple Chicken and Vegetables

1 whole chicken
3 whole carrots
4 med. potatoes
1 med. onion
1 c. apple juice

Wash your chicken and remove the inside packet and discard or use for another purpose. Place the whole chicken into your slow cooker that you have sprayed with non-stick cooking spray. Peel the vegetables and cut into large serving size pieces. Salt and pepper to suit your taste. Pour in the apple juice and add 1 cup of water. Cook for about 6-8 hours low.

Want More Information?

Donna Kates Cookbooks
PO Box 947
Stigler, Oklahoma, 74462


Sausage Biscuits
8oz. breakfast sausage
1 1/2 c. baking mix
1 c. Cheddar cheese
1 egg, beaten
2 T. skim milk

In a large skillet, cook the sausage until done.  Drain and rinse with hot water.  Continue draining on paper towel.  In a large bowl, mix the baking mix, cheese and cooked sausage.  In a small bowl, beat the egg and milk.  Add salt and pepper to suit your taste.  Pour the egg and milk mixture over the sausage mixture and blend.  Shape into biscuit size pieces.  Place on a baking sheet and bake at 350 degrees for about 20 to 25 minutes.


Notes from Donna:  Double this recipe and freeze.  They are really good to pull from the freezer on a hurried morning.  Pop them in the microwave and they are reaedy to go.  This is so much better for your children than a sweet treat type breakfast. 

Make these biscuit size or sausage ball size.  Think about this for a complete breakfast.  Split the biscuits and put in a spoonful or two of scrambled eggs and a slice of cheese.


Easy Carrot Cake
1 (18 oz. box) spice cake mix

2 c. shredded carrots

1 (8 oz.) can crushed pineapple

1 c. chopped pecans

Prepare the cake mix according to the package directions.  Add the shredded carrots, crushed pineapple and 1 cup chopped pecans.  Pour into a 9x13 inch baking pan that you have sprayed with nonstick cooking spray and lightly dust with flour.  Bake at 350 degrees for about 25-30 minutes or until an inserted toothpick comes out clean and ice with your choice of icing.  I think the only icing for this cake is cream cheese icing!!

Butterfinger Cake
1 (18 oz.) box German chocolate cake mix
1 (14 oz.) can sweetened condensed milk
1 (12 to 15 oz.) jar caramel ice cream topping
2 lg. Butterfiner candy bars
1 (8 oz.) ctn. Whipped topping

Bake the cake as directed on the cake mix box.  While the cake is still warm, poke holes in the cake.  Pour the sweetened condensed milk into the holes.  Next pour the caramel sauce over the cake and let it cool.  Spread the whipped topping over the cake.  Crush the Butterfinger candy bars and sprinkle them over the whipped topping.

Refrigerate the leftover cake.

Notes From Donna:  Chill this cake before serving, then put on the whipped topping.  Garnish with the crushed Butterfinger candy bars. The candy bars crush better when they are very cold.  Put them in a resealable plastic bag.  Lay them on your cutting board and hit with a meat mallet or similar piece of equipment.  Keep crushed Butterfiner candy bars on hand.  They are wonderful for topping ice cream


Peanut Butter and Cornflake Cookies

1/2 cup sugar
1/2 cup packed brown sugar
1 cup light corn syrup
1 cup peanut butter
4 cups cornflakes

Combine the sugar, brown sugar and syrup in a heavy saucepan. Bring to a boil, stirring constantly. Remove from the heat and add the peanut butter and mix well. Fold in the cornflakes. Use a teaspoon and drop onto a lightly greased surface.

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