Tuesday, November 15, 2016

Butterfinger Cookies

These cookies have a light butterfinger taste slightly crispy and chewy good

What you Need:
1 and 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup salted butter, softened
1 large egg, at room temperature
8 fun sized butterfinger candy bars, chopped

How to make them:
Preheat oven to 375F degrees.
Combine flour, baking soda, and salt in small bowl and set aside. With
an electric mixer, beat sugar and butter until creamy. Beat in egg until
just combined.
Gradually beat in flour mixture. Stir in butterfinger pieces by hand.
The dough will be very thick. Drop by slightly rounded tablespoonfuls
onto ungreased baking sheet. I actually used a melon ball scoop for these
they turned out nice shaped.
Bake for 10-12 minutes or until lightly browned. Allow to cool on the
baking sheets for 5 minutes, then transfer to a wire rack to cool

Make ahead tip: Cookies stay fresh covered at room temperature for up to
1 week. Baked cookies freeze well - up to three months. Unbaked cookie
dough balls freeze well - up to three months. Bake frozen cookie dough
balls for an extra minute, no need to thaw.

Sunday, November 13, 2016

Swedish Meatballs in Mushroom Onion Gravy

This recipe is rich in flavor and oh what a delicious brown gravy full of mushrooms and onions caramelized

What you need:
1 Egg
1/3 cup Dry Bread Crumbs
10 3/4 ounces Condensed Cream of Mushroom Soup -- divided
dash of Onion Powder
1 pound Lean Ground Beef
1 1/2 cups Sliced Fresh Mushrooms
1 medium onion sliced or diced
1/4 cup butter
1 can cream of mushroom soup
1/2 cup Milk
1 tbs Worcheshire sauce
1/4 teaspoon Browning Sauce -- (optional)
2 tbs red cooking wine
1/4 teaspoon Salt and Pepper
dash of garlic powder
1 tsp thyme

How to make it:
In a bowl, combine the egg, bread crumbs, 1/4 cup soup and onion powder and garlic powder Crumble the ground beef over mixture and mix well. Shape into small meatballs, I use a melon baller for this. In a large skillet, brown the meatballs then drain if needed. Set aside
Put butter in skillet add onions mushrooms into skillet and cook till caramelized and golden brown
not stirring too much so they caramelize correctly Then add soup, milk, worcheshire sauce, browning sauce, and seasonings stir till it heats up then let simmer about 15-20 minutes

Spanish Paprika Chicken & Rice Bake

This dish is just a little spicy and creamy with paprika baked chicken on top, it's oh so good
you can cut this recipe in half, I'd use 1 can of soup and 1 can of tomatoes your choice and half the rest of ingredients for 2-3 people.

what you need:
1 can cream of chicken soup
1 can cream of mushroom soup
1 can roasted diced tomatoes with herbs
1 can diced rotel tomatoes with green chilies(drained)
1/2 cup water or milk
1 can whole kernel corn drained
2 cups cooked long-grain white rice
6 boneless chicken breast halves
1/2 teaspoon chili powder
1 cup velveeta cheese cubed
1 cup canned black beans, washed (optional)
 salt and pepper to taste
1/2 tsp smokey paprika

How to make it:
Mix soups, milk, corn,  cans of tomatoes, and beans(optional), 1 cup velveeta cheese, seasonings and cooked rice in large baking dish. Top with chicken (seasoned with salt and pepper and smokey paprika)and sprinkle with chili powder. Cover tightly with casserole lid or
foil. Bake at 375° F for 45 minutes or so. Sprinkle with cheese. if you like
Serve with a little sour cream on top and chives or sliced scallions.

Friday, November 11, 2016

Taco Burgers

Love Tacos Love Burgers?
Here is my recipe for making homemade Taco Burgers and they are easy and taste good.

What you need:
1 tablespoon olive oil
1 medium onion, finely chopped
1 medium green bell pepper, finely chopped
2 cloves garlic, minced
1 cup salsa
1 (15.25 ounce) can whole kernel corn, drained (Optional)
1 pound ground turkey or ground beef
1 (1.25 ounce) package taco seasoning mix (I make my own)
1 cup salsa
6 hamburger buns
6 tablespoons sour cream
2 cups shredded lettuce
You can top with melted cheese or slices of cheese

How to make them:
Heat the olive oil in a skillet over medium heat, and saute the onion, green pepper, and garlic 5 minutes. Then add the meat and cook till done, chop up meat as you cook it to crumbly texture Remove from heat, and cool slightly, add corn and Put into a food processor and chop quick till slightly fine texture, not too long.
Now mix the salsa and taco seasoning, and  you can put back in skillet to keep warm till ready to serve..

Friday, October 14, 2016

Roast Beef Red Cabbage and Apples

A twist on pot roast here, I use beef roast, you can also use a brisket, then I add red cabbage and apples, onions and garlic and herbs and spices, top it off with juices and it turns out so good.

Serves 6

What you need:
6 garlic cloves, minced
3 tablespoons dark brown sugar
2 tablespoons kosher salt
Freshly cracked black pepper
One 4-pound beef roast or brisket
2 tablespoons olive or grapeseed oil
2 large white onions, halved and thinly sliced
2 bay leaves
1 1/2 cups apple cider, divided
1/4 cup fresh orange juice
6 fresh thyme sprigs
5 cups thinly sliced red cabbage (about 3/4 pounds)*
2 McIntosh, Pink Lady or other cooking apples (not Granny Smith),
halved, cored and thinly sliced
1 heaping tablespoon Dijon mustard
Crusty baguette or other bread for serving

How to make it:
In a small bowl, mix together the garlic, brown sugar, salt and pepper
to taste. Pat the mixture all over the meat then wrap the brisket
tightly in plastic wrap and refrigerate for at least 8 hours or up to 2

Unwrap the meat and blot it dry with paper towels. Let it come to
room temperature while the oven preheats to 325°F.
In a heavy-bottomed deep pot, heat the oil over medium-high heat for 2
minutes. Place the meat in and brown on all sides, about 8 minutes total.
Remove the meat
Reduce the heat to medium and add the onions. Cook, stirring often, just
until the onions start to soften, 3-4 minutes. Add the bay leaves, 1/4
cup of apple cider and the orange juice. Stir and scrape up any browned
bits from the bottom of the pan. Add the remaining 1 1/4 cups cider and
the thyme sprigs to the pot, increase the heat to high and bring to a
simmer. Add the cabbage and the apples then place the meat  in the
middle, fatty side up. Cover the pot with the lid on top

Transfer pot to the oven and cook for 1 1/2 hours. Scoop
some of the onions and cabbage up from the bottom of the pot over the
top of the meat then re-cover the pot with the lid
back on. Continue to cook another 2-2 1/2 hours, until a
paring knife easily slips into the center of the meat without any
resistance. Remove pot from the oven and set the meat on a cutting
board to rest for 10 minutes. Slice it against the grain into thin

Stir the mustard into the sauce in the Dutch oven and adjust the salt
and pepper if needed. Serve the meat slices covered with the sauce.
Crusty bread on the side is always a nice addition to help scoop up lost
bits of meat and juicy apples and onions.

Thursday, September 22, 2016


This EASY Pumpkin Pull-Apart Loaf starts with canned biscuits for an easy dessert or I have it for breakfast!

serves 8
What you need:
3/4 cup pumpkin puree (not pumpkin pie mix)
1/2 cup granulated sugar, divided
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1 large egg
1 can (8 count) Pillsbury Grands Biscuits (homestyle or buttermilk, not flaky or 2 cans smaller biscuits)
1 teaspoon cinnamon

1/2 cup powdered sugar
1 teaspoon cinnamon
3 tablespoons heavy whipping cream or milk

How to make it:

Preheat oven to 350°F. Spray an 8x4 or 9x5 loaf pan with nonstick cooking spray
Stir together the pumpkin puree, 1/4 cup granulated sugar, vanilla, pumpkin pie spice, and egg. Set aside.
Open the can of biscuits and slice each in half horizontally. Stir together remaining 1/4 cup granulated sugar and 1 teaspoon cinnamon in a small bowl. Coat each slice of raw biscuit dough with the cinnamon sugar mixture.
Lay one slice of dough flat. Spread some pumpkin mixture on top, then place another biscuit piece on top. Add more pumpkin mixture and continue stacking, spreading, and layering until you’re out of biscuits and pumpkin. That's it ready to bake
Bake for about 18-24 minutes, or until the top is golden and the center is cooked through. Cool before glazing. Make sure it's gooey but not raw in the center. If the top starts to brown too fast, cover with foil and reduce oven temperature to 325°F.
To make the glaze: whisk the powdered sugar, cinnamon, and heavy whipping cream until a smooth sauce forms. Drizzle over loaf, pull apart, and serve.
Store loosely covered for up to 2 days.

Pumpkin Muffins

First day of Fall and I'm in a mood for PUMPKIN, so I decided to make Muffins and Bread today
These are simple basic muffins nothing fancy but simple is sometimes delicious and these are just that.

Makes 12 muffins or 6 large

What you need:
Cooking spray
1 cup all-purpose flour
1 cup whole-grain pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
3/4 cup packed dark brown sugar
3 tablespoons unsulphured molasses
1/4 cup canola oil
2 large eggs
1 cup canned pumpkin
1 teaspoon vanilla extract
3/4 cup lowfat buttermilk

How to make it:
Preheat oven to 400 degrees F. Coat a 12-cup muffin pan or 6 Giant muffin pan with cooking spray

In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.

In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.

Pour the batter into the prepared muffin pan and sprinkle with the pumpkin seeds. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.

Let cool on a wire rack for 10 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.