Welcome to my recipe site!

This site was born out of a conversation I had many years ago while teaching a friend to cook and bake. She was frustrated because she was trying recipes that were just not good.  My comment to her was that as a cook you are only as good as your recipe.  I encouraged her to find recipes that she could trust and believe in.  Over the years I collected recipes that I could trust.  I have had them located in various blogs and websites, but decided to put them into one large collection.  Thus, Belief in the recipe!    It is also a play on the name of my weight loss website, belief in myself that I have had for many years. 

You can find recipes in many ways.   You can search by type of recipe at the top of the page.  (side dishes, main dishes, desserts, appetizers, more to come I'm sure)  You can also search according to the labels in the recipes, they will include some of the main ingredients.    Lastly, you can simply scroll through the collection.  Pick o…

Snickerdoodle Bars

Snickerdoodle Bars2 1/3 cup flour 1 1/4 tsp baking powder
1/2 tsp salt
3/4 cup margarine, softened
1 1/4 cup sugar
1/2 cup brown sugar
3 eggs
1 tsp vanilla

Cinnamon Filling
2 tbs sugar
1 tbs cinnamon

1 cup powdered sugar
1-2 tbs milk (or water)
1 tsp vanilla

1. Heat overn to 350, Spray or frease bottom only of a 13x9 inch baking pan with cooking spray. In a small bowl, combine flour, baking powder and salt; set aside.
2. In a large bowl, beat butter with an electric mixer on high speed until creamy. Beat in sugars. Gradually beat eggs and vanilla into sugar mixture until combined. On low speed, beat in dry ingredients until combined.
3. Spoon half the batter into pan; spread evenly. Sprinkle cinnamon sugar mixture evengly over batter.
4. Dollop teaspoons of reamining batter evenly over cinnamon sugar mixture.
5. Bake 20-25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about an hour.
6. In a small bowl, stir glaze ingredients until smooth and thin e…


for a 1 quart capicty freezer
2.5 cups fresh or frozen (thawed) berries 
1/3 cup sugar
2/3 cup water
2 tsp lemon juice

for a 1.5 quart capacity freezer
4 cups berries
1/2 cup sugar
1 cup water
1 tbs lemon juice

Combine sugar and water in a small saucepan. Heat to boiling. Reduce heat and simmer until sugar dissoves. Remove from heat and cool completely (1-2 hours). Combine with pureed berries and lemon juice. Pour into canister and freeze as directed (per freezer)

Chocolate Raspberry Trifle

Chocolate Raspberry Trifle1 package instant chocolate pudding mix
2 cups cold milk
1 cake (I use the diet soda cake to make it healthier)
2 cup fresh or frozen raspberries, thawed
1 cup raspberry preserves
fat free cool whip

Mix pudding and milk according to package directions. Chill. Cut cake up into 1 inch cubes. Place half in a small trifle bowl. Gently stir together raspberries and preserves. Spoon half of this mixture over the cake. Pour half of the pudding over the raspberries. Repeat layers. Chill until ready to serve. Garnish with whipped topping and more raspberries.

Pumpkin Fluff

Pumpkin Fluff1 can pumpkin 1 cup skim milk
small box sf/ff vanilla pudding 1.5 pumpkin pie spice
8 ounce cool whip

-Beat together pumpkin, milk, spice and pudding.
-Fold in cool whip, refrigerate

Pumpkin Pie

Pumpkin PieThis was my grandmother’s Pumpkin pie recipe and it is good!!!

1 quart pumpkin (big can)
½ cup brown sugar
½ cup sugar
1 egg
2 tbs flour
1 quart milk
2 tsp cinnamon
nutmeg-to taste

Bake 425 for 40 minutes or until knife comes out clean

(Variation 1 ½ cup pumpkin, 1 cup brown sugar, ½ tsp salt, 2 tsp. Cinnamon, 3 eggs, 1 cup evaporated milk)

Pumpkin Cookies, pumpkin cupcakes

Pumpkin Cookies /Pumpkin cupcakes2 can pumpkin
1 box spice cake mix

Mix all together and drop by tablespoon onto cookie sheet. Bake 10-12 minutes at 350*

If you add ¼ cup water you can make about 48 mini cupcakes.

Pumpkin Cookies with brown sugar icing

Pumpkin Cookies With Brown Sugar IcingWarning, just plain old goodness cookies! For the cookies:
2 3/4 cup flour
1 tsp baking powder
1 tsp baking soda
1 1/4 ts salt
1 1/2 tsp cinnamon
3/4 tsp ground nutmeg
3/4 cup butter (1 1/2 stick)
2 1/4 cup brown sugar
2 eggs
1 1/2 cup canned solid pack pumpkin
3/4 cup evaporated milk
1 tsp vanilla
For the icing:
4 cups powdered sugar
10 tbs butter (1 1/4 stick)
1/4 cup plus 1 tbs evaporated milk (plus more if needed)
2 tsp vanilla

1. Preheat oven to 375 degrees. In medium bowl mix flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.
2. Put butter and brown sugar in bowl and beat until fluffy. Mix in eggs. Add pumpkin, evaporated milke, and vanilla; mix until well blended. Add flour mixture: mix until combined.
3. Drop teaspoonfuls of cookies onto a greased cookie sheet and bake for 12 minutes. Allow cookies to completely cool.
4. Make icing; Put confectioner's sugar in a large bowl; set aside. melt butter in a small saucepan over medium heat. …