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Lumberton Ledger




Physical Address:

1238 S. Main

Lumberton, Texas 77657


Mailing Address:

P.O. Box 8031

Lumberton, Texas 77657


Phone: 409-751-5334







© 2019 by Lumberton Ledger

Food Makes Everything Better

By: Shann Traylor

Peppermint Oreo Truffles

1 – 16 oz Package Regular Oreo Cookies
1 8 oz Package cream cheese
1 ½ teaspoon peppermint extract
8 oz melting chocolate, Or Almond Bark

Crush Oreos to fine crumbs: Place in medium bowl. Add Cream cheese and peppermint extract: Mix until well blended. Refrigerate mixture until firm, About an hour. Roll cookie mixture into balls, about 1-inch in diameter. Dip balls in chocolate / candy melt almond bark: Place on wax paper. Sprinkle with crushed candy canes immediately after placing on wax paper. Refrigerate until firm, about 1 hour. Store truffles, covered in refrigerator. Now Enjoy!

Pumpkin Bread

This recipe is actually better the next day: 

1 can pumpkin
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 ½ cups all-purpose flour 
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon nutmeg
½ teaspoon ground cloves
¼ teaspoon ground ginger 


Preheat oven to 350. Spray pam in three 7 by 3-inch loaf pans. In a large bowl, mix together pumpkin, eggs, oil, water, and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Stir the dry ingredients in the pumpkin mixture until blended (do not over mix). Pour into the prepared pans. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Crawfish Chowder

Yummy for Fall, now all we need is cool weather

¼ cup butter
½ bunch green onions, chopped
½ cup butter
2 pounds’ frozen crawfish, cleaned
2 cans condensed cream of potato soup
1 can condensed cream of mushroom soup
1 can whole kernel corn, drained
4 ounces cream cheese, softened
2 cups half and half cream
½ teaspoon cayenne pepper


Melt ¼ cup butter in a large skillet over medium heat. Sauté green onions in butter until tender. Remove from pan, and set aside. In the same skillet, melt ½ cup of the butter, and sauté the crawfish for 5 minutes, set aside. 

In a large pot over medium heat, combine cans of soup, along with corn, and cream cheese. Mix well, and bring to a slow boil. Stir in half and half, sautéed green onions, and crawfish.  Season with pepper. Bring to a low boil; and simmer for 5 minutes to blend flavors.

Pumpkin Cookies  

2 1/2 cups all-purpose flour

1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup LIBBY’S® 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract

Preheat oven to 350° F. Grease baking sheets. Now combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets. Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.

Combine 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.

Butter Cake

One of the most simple, yet delicious desserts.

1 Yellow Cake Mix
I Stick Butter
1 Egg
1 (8Oz) Package Cream Cheese
2 Eggs
2 3/4 Cups Powdered Sugar

Preheat oven to 350 degrees. Mix together the cake mix, butter, and one egg. Pat into a greased 9 by 13 inch pan. Mix together cream cheese, 2 eggs, and powdered sugar. Beat this with mixer for 3 minutes. Pour over cake dough. Bake for 40 minutes, sprinkle with powdered sugar while warm. Cut into squares or bars. Enjoy!

Homemade Trail Mix

Welcome Back to School everyone. My boys love snacking, and are always wanting something to grab and go.  A favorite of theirs is Homemade Trail Mix. 

½ Cup Raisins
1 (1.69 Ounce) Package M & M’s
½ Cup Cashews
½ Cup Peanuts
½ Cup Almonds


Combine All, and store in an airtight container. I also keep some on hand in small baggies.

“Food makes everything better!"

Olive Cheese Bread

1 Loaf French Bread
1 Jar Spanish Green Olives
6 - Ounce Can Of Black Olives, Drained
2 Stalks Of Green Onions
1 Stick Butter, Room Temperature
1/2 Cup Mayonnaise 
3 Cups Monterey Jack Cheese, Grated

Roughly chop green and black olives. Slice green onions into thin pieces. Combine butter, mayonnaise ,cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined.  Spread mixture thickly onto French bread that has been sliced lengthwise. 
Bake at 325 degrees for 25 to 30 minutes or until cheese is melted and browning. Mixture can also be made in advanced and refrigerated for up to two days. This bread is always a hit. Great as an appetizer, or served with a meal.

“Food makes everything better!”

Poor Man’s Pizza    

1 (8- Oz.) Can Crescent Dinner Rolls
24 Slices (About 5 Oz.) Pepperoni
2 Oz.(1/2 Cup) Shredded Mozzarella Cheese
1 Cup Pizza Sauce, Heated

As silly as this sounds, my boys love this as much as a delivery pizza. So simple, kids love making these. First, preheat oven to 375. Separate dough into 8 triangles: pat out each triangle slightly. Place 3 slices pepperoni, slightly overlapping , on center of each triangle. Top each with  tablespoon cheese. Roll up, starting at shortest side of triangle and rolling to opposite point. Place rolls, point side down, on ungreased cookie sheet. Bake at 375 for 10 to 14 minutes or until golden brown. Remove from cookie sheet. Serve warm crescents with warm pizza sauce, or Ranch dressing.

“Food makes everything better!”

Yummy Key Lime Pie Dip

One Edwards Key Lime Pie
One small box of instant lemon pudding mix
One Cup of cold milk 
8 oz thawed whipped topping
Graham crackers

Remove pie from freezer and allow to thaw about 10 minutes. While the pie is thawing, mix up the base for the dip. Whisk together milk and pudding mix. Allow pudding mixture to set for a couple of minutes. Fold in thawed whipped topping, and mix until pudding mixture and whipped topping are combined. Cut two slices of the pie into bite sized pieces. Gently fold the pieces of pie into the dip. Spoon dip into serving bowl. Serve with graham crackers.

“Food makes everything better!”

Jalapeño Dip

Dips are always great to bring to a summer party, this one is always a hit:

2 Fresh Jalapeños, Seeds Removed
3/4 Cup Cream Cheese
1/2 Cup Sour Cream
1 Tablespoon Lime Juice
Chopped Cilantro (as much or as little as you like)
3 Cloves Garlic, Minced..
1/2 Teaspoon Salt
1 Tablespoon Milk

In a blender, add jalapeños, 2 Tablespoons of the sour cream, the cilantro and garlic. Blend until smooth. Then add this to the remaining sour cream and cream cheese and mix well. Next, add lime juice and mix well. This dip is best when refrigerated overnight.

Tip: Fresh peppers are always best , if you find the dip is to thick, you can always add an additional Tablespoon of milk.

“Food makes everything better!”

Chicken Spaghetti

1 Cut Up Chicken
1 Can Rotel Tomatoes
1 Can Cream Of Mushroom Soup
1 Small Package Of Velveeta Cheese
1/ 2 Can Milk
1 Package Spaghetti Noodles
Shredded Cheddar


Preheat Oven To 350

Boil chicken until done. Take chicken out of water and let cool. Save the water that the chicken was cooked in to boil the spaghetti noodles. In a large microwave safe bowl, add can of rotel, can of cream of mushroom, Velveeta (cut in chunks), 1/2 can milk. Microwave in 30 second intervals, stirring each time until the cheese is melted. Shred chicken once it is cool. Add chicken to cheese mixture. Boil noodles in chicken water according to package instructions. Once cooked, mix all the ingredients and add to a glass baking dish. Add some shredded cheese on top. Bake at 350 degrees about 10 minutes, or until cheese is melted. Enjoy!

“Food makes everything better!”

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