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Monday, September 30, 2013

Tomato, Mozzarella And Scrambled Egg Breakfast Sandwich!

A tasty breakfast that only takes a little time with fresh and good for you ingredients

4 eggs
2 English muffins
6-8 basil leaves
1 tomato, sliced
1 ball mozzarella, sliced
1-2 teaspoons olive oil or butter
salt and pepper, to taste

Scramble eggs according to desired firmness. That means beating eggs with salt and pepper in a small bowl,
pouring into a medium-sized nonstick pan with a pat of butter or tablespoon of olive oil, and stirring vigorously
with a wooden spoon until they eggs are the consistency of porridge). Remove from heat.

Toast English muffin. Slather on a light pat butter on both sides. Layer on a slice of mozzarella, then a slice of tomato.
Layer on basil leaves. Then, scoop on hot eggs. Top with other layer of English muffin. Serve. Makes 2 sandwiches.

Pumpkin Spice Latte

Mmm, pumpkin spice lattes. The craving hits with the first burst of cool air. Save money and calories by making them at home.

Serves 1
1 cup hot coffee
2 T. canned pumpkin
1 cup unsweetened vanilla almond milk, heated if desired
1/4 teaspoon pumpkin pie spice
Sweetener to taste (optional--calories not included)

Whisk together 1/3 cup coffee with the remaining ingredients in a tall glass or mix in a blender.
Carefully pour the pumpkin mixture into the remaining coffee and serve immediately.

Corn bread for that Chili Season

With fall under way, everyone needs a dependable corn bread to serve alongside soups, stews and chilies--or just to eat as a quick breakfast with honey drizzled on top.

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  This Recipe only takes 50 minutes

2 cups yellow cornmeal

2 cups all-purpose flour

1 cup sugar

2 tablespoons baking powder

1 tablespoon sea salt

2 cups whole milk

½ cup (1 stick) unsalted butter, melted

½ cup honey

4 eggs, lightly beaten

1. Preheat the oven to 375˚. Spray a 9-by-13-inch baking pan with nonstick cooking spray, then set aside.
2. In a large bowl, whisk the cornmeal with the flour, sugar, baking powder and salt until combined. Set aside.

3. In a medium bowl, whisk the milk with the melted butter, honey and eggs until combined. Add the milk mixture to the cornmeal mixture and, using a spatula or wooden spoon, stir until just combined.

4. Transfer the batter to the prepared baking pan and bake for 30 minutes or until golden brown. Let the corn bread cool slightly before slicing and serving.

Sunday, September 29, 2013

Bolognese Sauce

To me Bolognese is made with more meat than most spaghetti sauces and some added veggies that I like the taste of better.
Did you know?
Bolognese sauce (ragù alla bolognese in Italian, also known by its French name sauce bolognaise) is a meat-based sauce for pasta originating in Bologna, Italy. Bolognese sauce is sometimes taken to be a tomato sauce but authentic recipes have only a small amount of tomato.

The people of Bologna traditionally serve their famous ragù with freshly made tagliatelle (tagliatelle alla bolognese) and their traditionally green lasagne. Less traditionally, the sauce is served with maccheroni or other durum wheat short pasta.

The recipe, issued in 1982 by the Bolognese delegation of Accademia Italiana della Cucina, confines the ingredients to beef, pancetta, onions, carrots, celery, tomato paste, meat broth, red wine, and (optionally) milk or cream. However, different recipes, even in the Bolognese tradition, make use of chopped pork or pork sausage, while chicken or goose liver may be added along with the beef or veal for special occasions, and today many use both butter and olive oil for cooking the Soffritto of small amounts of celery, carrot and onion. Prosciutto, mortadella, or porcini fresh mushrooms when in season may be added to the ragù to further enrich the sauce. Milk is frequently used in the early stages of cooking to render the meat flavors more "delicate" but cream is very rare in the everyday recipe and only a very little would be used.


5 garlic cloves
1 yellow onion
1 carrot
1 -2 stalk celery
olive oil
1lb lean ground beef
1 1/2 cups beef stock, about 3 cubes (good quality!)
1 cup red wine
1 can chopped peeled roma tomatoes
1 can tomato puree
1 tablespoon sugar
1/4 bunch parsley
salt and pepper


1  Chop the garlic, onion, carrot, celery rather fine.
2  Fry on low-medium heat in quite a bit of olive oil for about 5-10 minutes until soft. Put aside.
3  Fry the meat in some olive oil over high heat until really brown and the liquid has evaporated.
4  Pour over the red wine, let it cook for about a minute, then add the stock, cans of tomato, sugar and the vegetables.
    Add half the parsley and some pepper, as well as some more olive oil (about 2 tablespoons).
5  Simmer on low-medium heat covered for about 1.5 - 2 hours (dont reduce the time!).
6  Adjust seasoning, probably it needs a bit more salt, and add the remaining parsley.
7  Serve with fettuccine or spaghetti 

Make Your OWN Mixes

We all sometimes want to use mixes to save time, but have you looked at the amount of Salt and artificial Ingredients in them? Yeah Me TOO, and so I have researched how to make my own MIXES.
Not only are they better for you but they save money too, so Mix up some ahead of time to save you a whole lotta Love.
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•One envelope of dry onion soup mix
Serves: 4
  19 19.019Serving
3/4 cup instant minced onion
1/3 cup beef bouillon powder
4 teaspoons onion powder
1/4 teaspoon crushed celery seed
1/4 teaspoon sugar
1Combine all ingredients and store in an airtight container.
2About 5 tablespoons of mix are equal to 1 1¼-ounce package.
3To make onion dip: Mix 5 tablespoons with one pint of sour cream.

•One envelope of dry Italian dressing mix
Serves: 24
1 1/2 teaspoons garlic powder
1 tablespoon onion powder
2 tablespoons oregano, ground or 2 tablespoons oregano leaves
1 tablespoon dried parsley
1 tablespoon granulated sugar
2 tablespoons salt or 2 tablespoons salt substitute
1 teaspoon black pepper
1 teaspoon ground basil or 1 teaspoon basil leaves
1/4 teaspoon ground thyme or 1/4 teaspoon thyme leaves
1/2 teaspoon dried celery leaves or 1/2 teaspoon dried celery flakes
1Mix all ingredients together and store in air-tight container.
2ITALIAN SALAD DRESSING: Mix 2 tbs of this mix with 1/4 cup vinegar, 2 tbs water, and 1/2 to 2/3 cup olive oil or canola oil.
3Shake before using.

 •One envelope of dry brown gravy mix
1 2/3 cups cornstarch
6 tablespoons low-sodium beef bouillon cubes
4 teaspoons instant coffee crystals
2 teaspoons onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon paprika
1Combine all ingredients and store in an airtight container.
2To make gravy, measure 3 tablespoons mix into a saucepan. Add 1 1/2 cups water. Bring to a boil and simmer 1 minute.

Taco Seasoning:

1/2 cup chili powder
1/4 cup onion powder
1/8 cup ground cumin
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon sea salt
Put ingredients into a jar and shake.

Dry Onion Soup Mix:
2/3 cup dried, minced onion
3 teaspoons parsley flakes
2 teaspoons onion powder
2 teaspoons turmeric
1 teaspoon celery salt
1 teaspoon sea salt
1 teaspoon sugar
1/2 teaspoon ground pepper
Mix all ingredients in a jar, then give the jar a good shake. I’d recommend shaking the jar to mix the ingredients well before each use.
Use 4 tablespoons in a recipe in place of 1 packet of onion soup mix. Store this in a dry, cool place.

5 tablespoons dried minced onions
7 teaspoons parsley flakes
2-4 teaspoons salt
1 teaspoon garlic powder
Mix together and store in an air tight container.
For dressing: Mix 2 tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or sour cream.
For dip: Mix 2 tablespoons dry mix with 2 cups sour cream.
Mix up a few hours before serving, so the flavors all blend.

Crock Pot Italian Roast

I love cooking a delicious Roast, but sometimes I just don't have the time to wait around all day for it to cook. So Here is the easy fast way to let your crock pot do the work and you get all the credit for the great juicy savory flavor


1/2 cup water
1 (1 1/4 ounce) packages ranch dressing mix, dry
1 (1 1/4 ounce) packages dried Italian salad dressing mix
1 (1 1/4 ounce) packages brown gravy mix, dry
1 (4 -5 lb) beef roast, any kind

you can make your own mixes instead of buying them ahead so you have these around and they are better for you.
See my recipes here Make your own Mixes


Place beef roast in crock pot.
Mix the dried mixes together in a bowl and sprinkle over the roast.
Pour the water around the roast.
Cook on low for 7-9 hours.

Crock Pot Chicken Curry

In a hurry this week? Like Curry? This recipe covers that and only takes 5 ingredients!!
In-a-Hurry Chicken Curry

1 16 ounce package frozen stew vegetables
4 large chicken thighs, skin removed (1 1/2 to 1 3/4 pounds)
Salt and ground black pepper
1 10 3/4 ounce can condensed cream of potato soup
2 teaspoons curry powder
1 tablespoon snipped fresh cilantro

1. Place frozen stew vegetables in a 3 1/2- to 4-quart slow cooker. Top with chicken. 

Sprinkle with salt and pepper. In a small bowl, stir together soup and curry powder. 

Pour soup mixture over all.
2. Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 

3 1/2 hours. Remove chicken from bones and, if desired, break into large pieces. 

Sprinkle with cilantro.
nutrition facts (In-a-Hurry Chicken Curry)
Servings Per Recipe 6, cal. (kcal) 200

Antipasto Squares

Prep Time: 10 Min
Cook Time: 1 Hr

A cross between antipasto and a deep dish pizza. cut into small squares for appetizer or larger squares for a main dish.

2 can(s) 10 oz size refrigerated crescent rolls
1/4 lb thinly sliced boiled ham
1/4 lb thinly sliced provolone cheese
1/4 lb thinly sliced swiss cheese
1/4 lb thinly sliced genoa salami (about 12 slices)
1/4 lb thinly sliced pepperoni ( about 30 slices)
1 jar(s) 12 oz size, roasted red peppers, drained and cut into thin strips
3 medium eggs
3 Tbsp grated parmesan cheese
1/2 tsp ground black pepper


Antipasto Squares direction step 1
1 Preheat oven to 350 degrees and very lightly spray 9x13 baking pan with non stick cooking spray. Unroll one package of the crescent rolls and cover the bottom of the prepared pan.
Antipasto Squares direction step 2
2 Layer with ham, provolone, Swiss, salami and pepperoni in the order shown above,
Antipasto Squares direction step 3
3 Distribute drained and sliced roasted red peppers over top.
Antipasto Squares direction step 4
4 In a small mixing bowl combine eggs, Parmesan and pepper; beat lightly.
Antipasto Squares direction step 5
5 Pour 3/4 cup of egg mixture over the top of the peppers; distribute evenly.
Antipasto Squares direction step 6
6 Unroll the second package of crescent rolls and place over the top of the red peppers; brush with the remaining egg mixture.
Antipasto Squares direction step 7
7 Cover with aluminum foil and bake in preheated oven for 25 minutes. Remove foil and bake another 10-20 minutes until dough is golden brown and slightly puffy. Remove from oven let sit for about 10 minutes for easier cutting. Serve warm or at room temperature.

Greek Moussaka

Moussaka is a meaty eggplant dish that will fill your hunger, Eat Enjoy and Share


Eggplants and meat sauce:

5-6 medium globe eggplants
A pinch of salt (do not use salt substitute- salt is used to eliminate the bitter taste of the eggplants)
Olive oil for sautéing and broiling
3 medium sweet Vidalia onions, pilled and chopped into small pieces
3 cloves of garlic, minced
7 whole garlic cloves
black pepper, to taste
1/2  tsp of freshly ground cinnamon
1/8 tsp allspice
2 fresh bay leaves
3 cups ripe tomatoes chopped (substitute with 3 cups canned tomatoes with the juice, if desired)
1 cup whole wheat bread crumbs
½ cup red cooking wine
2.5 pounds (1.3 kg) of ground beef/or ground lamb
Grated Kefalotyri cheese for garnish (optional)

Béchamel sauce (6 cups) - Note: - When doubling the recipe, use no more than 3 yolks.

¾ cup plus 3 tablespoons of all-purpose flour
¾ cups of unsalted butter
6 cups hot whole milk (substitute 2% milk if preferred)
Sea salt to taste
Freshly ground black pepper to taste
½ tsp nutmeg


Eggplant preparation:
Wash eggplants and trim the steams. Peel off the skin and cut
lengthwise into medium-sized pieces. Place in a large bowl and
sprinkle liberally with salt. Cover and set aside for 30 minutes.
Rinse the eggplant slices and coat liberally with olive oil. Place in a
baking tray.
Broil for 10-15 minutes, until the eggplant is lightly browned and soft.
Set aside to cool.

 Meat sauce preparation:
Heat a lightly oiled skillet on medium-low heat. Sauté the onions and
the garlic for 10 minutes, or until transparent and soft.
Add the meat and sauté until lightly browned.
Add tomatoes, and sprinkle half of the breadcrumbs. Mix thoroughly
Add the spices tomato paste and wine. Cover the pen and simmer for 45-50
minutes or until all liquids are absorbed. If the mixture still contains liquids,
uncover, and mix thoroughly for an additional 5 minutes until dry.
Turn off the heat and set aside uncovered.

 Béchamel sauce preparation:  - To save time, prepare the sauce while the meat is simmering.
Melt the butter in a medium saucepan under low heat.
Gradually add the flour, ¼ cup at a time and stir until smooth. Repeat until all of the flour is added.
Increase the heat to medium-low and slowly ad the milk whisking constantly, until creamy and
Remove from the heat and add the beaten egg yolks and the spices.
Return to the heat and whisk for an additional minute until all ingredients are combined. Set aside
to cool.

 Assembly: - Preheat oven to 350F.
On a lightly oiled baking pan, sprinkle the remaining breadcrumbs.
Align the eggplants on top of the breadcrumbs.
Spread the meat mixture on top of the eggplants.
Cover the meat with remaining eggplants.
Spread the béchamel sauce on top.
Bake for 30 minutes, and then sprinkle the cheese on top. Return to the oven and bake for an  
additional 15-20 minutes until the top becomes golden brown.

Brownie Cheesecake – Low Carb and Gluten-Free

A creamy vanilla cheesecake filling atop a rich brownie crust. Two desserts in one! Low Carb and Gluten-Free


Brownie Base:
½ cup butter
2 oz unsweetened chocolate, chopped
½ cup almond flour
¼ cup cocoa powder
pinch salt
2 large eggs
¾ cup Swerve Sweetener or stevia for cooking
¼ tsp vanilla
¼ cup walnuts or pecans, chopped

Cheesecake Filling:
1 lb cream cheese, softened
2 large eggs
½ cup Swerve Sweetener or stevia for cooking
¼ cup heavy cream
½ tsp vanilla extract

For the brownie base, preheat oven to 325F and butter a 9-inch springform pan. Wrap bottom of pan in foil.
In a microwave safe bowl or glass measuring cup, melt butter and chocolate together in the microwave in 30 second increments. Whisk until smooth. Alternatively, you can melt them together over low heat in a small saucepan.
In a small bowl, whisk together almond flour, cocoa powder and salt.
In a large bowl, beat eggs, Swerve and vanilla until smooth. Beat in almond flour mixture, then butter/chocolate mixture until smooth. Stir in nuts.
Spread evenly over bottom of prepared pan. Bake 15 minutes.
For the filling, reduce oven temperature to 300F.
In a large bowl, beat cream cheese until smooth. Beat in eggs, Swerve, cream and vanilla until well combined.
Pour filling over crust and place cheesecake on a large cookie sheet. Bake until edges are set and center just barely jiggles, 35 to 40 minutes. Remove from oven and let cool.
Run a knife around edges to loosen and then remove sides of pan. Cover with plastic wrap and refrigerate at least 3 hours.
Serve with sugar-free chocolate sauce or ganache.
Serves 10.

Each serving has 6.2 g of carbs and 2.1 g of fiber


Sweet and spicy with a touch of sage, delightful chicken and real change you should try this recipe

2 pounds bone-in skin-on chicken thighs
1/2 cup olive oil
1 bunch sage leaves, diced
1 cup apricot jam
1 tablespoon Worcestershire sauce
Juice and zest of 1 lemon

Marinate chicken in olive oil and sage for at least 4 hours, up to overnight.

Preheat oven to 350 degrees.

Drain chicken, and bring to room temperature. Mix jam, sauce, lemon zest together and brush most of glaze over both sides of thighs. Place on a baking sheet in a single layer not crowding. Bake for 40 minutes. Remove from oven and glaze tops of chicken again. Return to oven and bake another 20 minutes or more, until glaze is very dark.

Sticky Honey Chicken

You can taste the Southern hospitality in this Sticky Honey Chicken recipe. It's bound to become one of your family's favorites.

Serves: 4
Cooking Time: 1 hr

What You'll Need:
3/4 cup butter, divided - 1/2 cup melted
1 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon black pepper
2 teaspoons paprika
1 chicken (2-1/2 to 3 pounds), cut into 8 pieces
1/2 cup honey
1/4 cup lemon juice

What To Do:

Preheat oven to 400 degrees F.
Melt 1/2 cup of butter in a 9- x 13-inch baking pan in oven; remove baking pan from oven.
In a shallow bowl, mix together flour, salt, pepper, and paprika, dip chicken pieces into flour mixture.
Add chicken pieces to pan, coat completely with butter, then bake 30 minutes, skin side down, in a single layer.

Meanwhile, in a small bowl, mix together 1/4 cup melted butter, 1/2 cup honey, 1/4 cup lemon juice to make sauce.
Turn chicken, then cover with sauce.
Bake an additional 30 minutes, or until chicken is fork-tender and no pink remains. Spoon sauce over chicken again and serve.

Banana Muffins with Cream Cheese Icing

Bananas are good for you so enjoy one often, add a little cream cheese frosting for a real treat.


4 large bananas 
1/2 cup white sugar 
1 egg 
1 teaspoon baking soda 
1 teaspoon baking powder 
1 1/2 cups all-purpose flour 
1/3 cup melted butter 
1/2 teaspoon salt (optional) 

Cream Cheese Icing
8 ounces cream cheese
4 tablespoons butter
2 1/2 cups icing sugar
2 teaspoons vanilla
1 banana, sliced
cinnamon to sprinkle


Mash 3 bananas, add sugar and the slightly beaten egg.
Stir in melted butter.
Stir in dry ingredients.
Spoon into medium size muffin pans.
Bake 20 minutes at 350F degrees - 375F degrees.
Top with cream cheese icing and slices of bananas.
Cream Cheese Icing
Soften cheese and butter.
Beat well.
Add sugar and vanilla.
Beat again.
Spread on cooled muffins.
(Optional)Top with a banana slice and some cinnamon before serving.

Pumpkin Yeast bread

This bread makes wonderful French Toast!!! And the bread makes wonderful regular toast as well, which I love to slather in Pumpkin Butter! YUM


1/2 c water, warmed to 115 degrees
2 Tbsp yeast
1 c sugar
1 1/2 c milk, warmed to 115 degrees
1/4 c butter, soft
1 - 14 oz can(s) 100% pumpkin
1 Tbsp sea salt
1 c whole wheat flour, regular flour can be used if desired
7-9 c bread flour


1 In a large mixing bowl, add yeast, water and 1 T sugar, mix slightly and allow to rest until foamy, 5-10 minutes.

Then add remaining sugar, milk, butter, pumpkin, salt, wheat flour and 2 cups of bread flour. With paddle attachment, mix until all ingredients are well incorporated, then switch to dough hook and add 3 c bread flour, when all flour has been incorporated, start adding more flour 1/2 c at a time until dough starts to pull from sides forming a ball. When ball forms, stop adding flour and knead with dough hook for 3 minutes. When dough is ready it will be slightly sticky and bounce back when touched. If needed add a little more flour.
2 Place dough in a greased bowl, flip over to cover both sides, cover with plastic wrap and a towel. Allow to rise in warm place for 45 minutes or until doubled in size.

Turn out onto a lightly floured surface, give 6-8 kneads, cut into 3 evenly sized pieces, if making loaves a third is one loaf, shape into loaf, place into greased 4x8 loaf pan. Cover with plastic wrap and towel and allow to rise in warm place until doubled in size. If making rolls, working with 1 third at a time (cover remaining dough with plastic wrap until until ready for it) each third makes approx 12 rolls. I use my 1/4 cup cookie dough scoop to get evenly sized rolls. Place rolls onto a foil lined greased/sprayed jelly roll pan or cookie sheets. Cover with towel and allow to rise 30 minutes or until doubled in size.
3 15 minutes before ready to bake, preheat oven to 375.
Bake rolls for 20 minutes or until internal temp is 185-200. Bake bread for 35-45 minutes or until internal temp is 165-175...I have a digital thermometer, but a basic meat thermometer works too.
4 Remove from oven to cooling rack for 5 minutes then remove from pans onto cooling racks to cool.
When or if making French Toast, add a little pumpkin pie spice to the egg mixture, YUMMMMY

Pumpkin Dinner Rolls

This dinner roll is different because it has pumpkin puree in it, I think you'll like it as much as we do


Makes: 48 Rolls

1 cup sugar
1/2 cup warm water
2 cups warm milk
¼ cup butter, softened
2 cups mashed cooked pumpkin
2 teaspoons salt
1/2 cup whole wheat flour
10-12 cups all-purpose flour or bread flour
7 teaspoons dry yeast


In large mixing bowl, combine sugar, water, milk, butter, pumpkin, and salt. Mix well.
Add whole wheat flour and 7-8 cups of the all purpose flour, and yeast.
Mix, and then continue adding flour and kneading until dough is elastic and not sticky.
Place dough in greased bowl; grease top of dough, cover with a towel, and set in a warm place until doubled (about 60-90 minutes).
Punch dough down and divide into thirds.
Divide each third into 16 pieces and shape into balls.
Place on two 11x 15 greased baking sheets. (About 24 rolls per sheet)..or less if you are using smaller sheets.
Cover and let rise until almost doubled, about 30 minutes.
Bake at 350 degrees for 15-20 minutes, until tops are golden.
Remove to wire racks and cover with a towel.
Brush tops with butter if desired, as soon as rolls are removed to the wire racks.
Serve warm with butter.

Panko Crispy Potato Wedges

Oh I really like using Panko Bread crumbs they are light and tasty you should really try these.


Panko bread crumbs
1 loaf white bread, or
dont have white bread?  use soda crackers, like Saltines and oyster crackers or melba toast, instead. approx. 23 saltine crackers per cup
(Or you can purchase Panko crumbs)

The potato wedges
2 medium potatoes ( with or without skin)
1 tablespoon cooking oil
1/4 teaspoon onion powder
1/4 teaspoon seasoning salt
1/8 teaspoon garlic powder
1/4 teaspoon dried parsley flakes
1 cup Panko bread crumbs
3/4  cup shaved parmesan cheese


Panko Bread Crumbs
Push chunks of white bread through the shredding disk of a food processor to make coarse crumbs.
Spread the crumbs on a baking sheet and bake at 300 F degrees until the crumbs are dry but not toasted, about 6 to 8 minutes.
Shake the sheet twice during baking. Be careful not to let the crumbs brown!
Immediately remove bread crumbs from oven and allow them to cool.
Once cooled, crumbs may be stored in the freezer, in a resealable plastic bag for as long as several months.
*Note: If you do not want to make the breadcrumbs yourself you can purchase already made.

The Potato Wedges
Turn oven on to 450 degreesF; grease pan. Slice the potatoes in half lengthwise on a cutting board.
Cut each lengthwise half into 4 pieces to make a total of 8 wedges for each potato or 16 total.
Put the wedges in the pan and spread them to make a single layer.
Brush the oil over the potatoes.
Combine the 4 seasonings in a small dish and mix well.
Sprinkle mixture over the potatoes.
Put the crumbs and shaved parmesan cheese into a plastic bag and coat each potato with the crumb mixture.
Bake on center rack for 30 minutes.
Place the potatoes on a cooking sheet in a single layer.
Take them out after 30 minutes and turn over the potatoes.
Bake for 10 more minutes or until crispy and golden brown.

Creamy Chocolate Pudding

Creamy Chocolate Pudding makes a big hit


6 tablespoons sugar
4 tablespoons cornstarch (slightly heaping)
2 tablespoons cocoa (heaping)
1 pinch salt
1 teaspoon vanilla extract
2 cups milk


Combine all dry ingredients until all lumps are gone and blended well.
Add milk and place on burner turned to high -- stir constantly until desired

Remove from heat and add vanilla, stir well and serve.enjoy.

Serve by itself or with a little sprinkling of chocolate chips and banana slices or

other fruit of your choice.

Fiesta Chicken Pizza with Homemade Pizza Dough

A delicious pizza recipe along with instructions on how to make your own pizza dough will be a big hit with the family and friends. Choose different toppings each time you make it.


your choice of toppings like olives, tomatoes, avocados, peppers
3/4 cup salsa (your desired heat)
1/2 c chopped sweet onion onion
3 cups yellow peppers
3 cups (8 oz.) pepper jack cheese, shredded
Chopped cilantro
3 cups cooked and shredded chicken seasoned with taco seasoning
2 pizza crusts (or make your own dough with recipe  below)

Homemade Pizza Dough
*Makes 2 - 12 inch pizza.

1 tsp sugar
1/2 cup lukewarm water
1 envelope active dry yeast
1/4 cup vegetable oil
1/2 cup lukewarm water
1 tsp salt
1 1/2 cup all purpose flour - divided into 2 equal parts


If you are using store bought pizza dough, you can skip to step 16. Otherwise....
Dissolve sugar in 1/2 cup warm water.
Sprinkle yeast on top and let stand for 10 minute.
Then stir quickly with a fork.
In a large bowl combine softened yeast with oil, lukewarm water, salt and 1 1/4 cups flour.
Beat vigorously by hand or with mixer.
Then gradually beat in the other 1 1/4 cups flour.
Work in last of flour with a rotating motion of the hand.
Turn dough onto a floured surface and knead for 8-10 minutes.
Shape into a smooth ball and place in a greased bowl, rotating dough to grease surface.
Cover with a damp cloth and let rise until doubled (about 3/4 hour).
Keep in a warm place.
Punch dough and divide in half.
Form each half into a ball and place on greased baking sheets.
Press out with palms of hands into circles about 12 inches in diameter, making edges slightly thicker.
On each circle of dough arrange your toppings, adding the salsa first, and the cheese last.
Bake in preheated 400F oven for 25-30 minute or until pastry is golden brown.

Serve with optional sour cream or guacamole too.

Wednesday, September 25, 2013

2-Ingredient Pumpkin Muffins

Want something sweet and good? Just 2 simple ingredients and you can have tasty pumpkin muffins


1 box spice cake mix
1 (15-ounce) can pure pumpkin puree

Simply mix the pumpkin and the spice cake mix powder together and drop by heaping tablespoons into greased muffin cups.
Bake at 350 18-22 minutes or until a knife comes out clean
Now stir these up

Crock pot Root Beer Barbecue Chicken!

What?!?  Yep ~ that’s right…the secret ingredient is Root Beer; go grab the root beer and get ready for a delicious BBQ

Serves 8

1/2 teaspoons Hungarian sweet paprika
1 teaspoon brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground red pepper
1/4 teaspoon chili powder
1/4 teaspoon ground allspice
1/4 teaspoon kosher salt, divided
1 (12-ounce) can root beer
18 oz. Sweet Honey Barbecue Sauce(your choice)
1 tablespoons chilled unsalted butter, cut into pieces
1 teaspoons cider vinegar
8 chicken breasts

mix Seasonings in a small bowl, rub into chicken breasts, place in crock pot and cook chiken 3 hours-Covered; drain juices from crock pot. Mix BBQ Sauce, Root Beer, and cider vinegar and pour over chicken, cook on high for 30 more minutes-Covered.
Serve with your favorite sides

Tuesday, September 24, 2013

Beef Nacho Casserole

A simple meal to whip up in less than an hour that even the kids are sure to love. Layers of seasoned ground beef, corn, tortilla chips and cheese are baked under a layer of Colby cheese. Monterey Jack is also good in place of the Colby cheese. 

Makes: 6 servings 

1 pound ground beef
1 1/2 cups chunky salsa
1 (10 ounce) can whole kernel corn, drained
3/4 cup creamy salad dressing (e.g. Miracle Whip)
1 teaspoon chili powder
2 cups crushed tortilla chips
2 cups Colby cheese

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Place ground beef in a large skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain grease. Remove from the heat, and stir the salsa, corn, mayonnaise and chili powder into the beef. In a 2 quart casserole dish, layer the ground beef mixture, tortilla chips and cheese twice, ending with cheese on top.

3. Bake for 20 minutes uncovered, in the preheated oven, until cheese is melted and dish is thoroughly heated.

Monday, September 23, 2013

Beef and Chorizo Burritos

These Beef and Chorizo Burritos have peppers and onions along with potatoes cooked up in the mix
Add some Salsa Verde and sour cream if you like and you're going to enjoy these. Mmm So Good

• 3/4  pound lean ground beef 
• 1/2  pound fresh or smoked chorizo, diced 
• 2  small Anaheim (New Mexico) chiles, seeded and chopped 
• 1  medium onion, chopped 
• 1-1/2  teaspoons olive oil 
• 1/2  pound potatoes, diced 
• 2   garlic cloves, finely chopped 
• 3   plum tomatoes, diced 
• 1/2  teaspoon Mexican oregano, crumbled 
• 1/4  teaspoon salt 
• 4  burrito-size soft flour tortillas, warmed 
•    Salsa verde and sour cream (optional) 

1. Heat 12-inch nonstick skillet over medium-high heat. Add beef and chorizo; cook 3 to 4 minutes, until beef is no longer pink. Transfer with slotted spoon to medium bowl.  
2. Drain all but 1 tablespoon drippings from skillet. Add chiles, onion, and oil; cook 3 minutes. Add potatoes; continue cooking 4 to 5 minutes, until potatoes start to brown. Reduce heat to medium and cook about 4 minutes, until potatoes are tender. Add garlic and cook 30 seconds, then tomatoes, oregano, and salt. Cook 3 to 5 minutes more, until thick.  
3. Return beef mixture to skillet and heat through, 1 to 2 minutes more. Divide and spoon filling down center of each tortilla. Fold in sides and roll up. Serve burritos with salsa verde and sour cream, if desired. 
Makes 4 burritos. 

Beef and Black Bean Taco Bake

This is one easy tasty simple mexican casserole that will keep the family Happy

1 lb. ground beef, browned
1 can black beans, drained and rinsed
1 jar of black bean and corn salsa
6-10 tortillas, corn or flour, cut into bite sized pieces
2 cups cheddar or Mexican blend cheese, shredded
extra cheese for the top, if desired

Mix all the ingredients together in a large bowl.
Pour into a 9×13 casserole dish that has been sprayed with cooking spray.
Cover and bake at 350 degrees for 30-45 minutes. How Simple is that?

Beef and Bean Chimichangas

This is an awesome recipe, if you like Mexican food! These tasty beef and bean treats are baked instead of fried. 

Makes: 8 chimichangas 

1 pound lean ground beef
3/4 cup chopped onion
3/4 cup diced green bell pepper
1 1/2 cups whole kernel corn
2 cups taco sauce
2 teaspoons chili powder
1 teaspoon garlic salt
1 teaspoon ground cumin
1 (16 ounce) can refried beans
8 (12 inch) flour tortillas
1 (16 ounce) package shredded Monterey Jack cheese
1 tablespoon butter, melted
shredded lettuce
1 tomato, diced

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.

3. Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.

4. Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato.

Baked Mexican Chicken Meatballs

You can serve these over rice as a main course, or with toothpicks as a festive finger food.

Makes 4 – 6 servings

For the meatballs:
1 pound ground chicken thigh meat
2 shallots, minced
2 garlic cloves, minced
1/2 cup cilantro, minced
3/4 cups fresh white breadcrumbs
1 egg
1 tablespoon ketchup
1/2 teaspoon chili powder
1 teaspoon salt
For the sauce:
1 small yellow onion, diced
4 garlic cloves, minced
1 jalapeno, minced
One 28-ounce can crushed tomatoes (or tomato puree)
2 teaspoons salt
1/2 teaspoon chili powder
1/2 cup cilantro leaves, divided
1 cup shredded jack or mild cheddar cheese

Preheat the oven to 400°F.

In a large bowl, combine all the ingredients for the meatballs. Form into small 1 1/2 inch balls (you should get 20 or so), and arrange them about 1 inch apart on a parchment-lined baking sheet.

Bake in the oven until golden brown, 20-25 minutes. Set aside.

In the meantime, make the sauce. In a large saucepan or Dutch oven, heat 1 tablespoon of olive oil over a medium-low flame. Saute the onions, garlic, and jalapenos, stirring occasionally, until soft and translucent, about 5 minutes. Add the tomatoes, salt, and chili powder. Stir to combine, and simmer uncovered over medium heat until the sauce has thickened, and the flavors have come together, about 10 minutes.

Roughly chop half of the cilantro. Gently add the meatballs and the cilantro to the pot and fold into the sauce. Transfer the meatballs to a casserole dish (or bake directly in the Dutch oven/pot you were using). Sprinkle with the cheese and bake in the oven for 5 minutes, until the cheese is bubbly. Garnish with the remaining cilantro and serve immediately.

7 Layer Sausage Mexican Bean Dip

You need to make this dip up for your next game day, or picnic or fall festival, it will make everyone ask for more

What you Need:
1 pound ground hot Italian chicken sausage
drizzle of extra virgin olive oil
1 can refried beans
2 cups Spicy Baked Brown Rice
1 can diced fire roasted green chiles
1/2 cup enchilada sauce
8 oz Mexican cheese blend, shredded
1/2 can large black olives, sliced

Preheat oven to 350 degrees.

In a medium skillet over medium heat drizzle olive oil in warm pan. Add chicken sausage and brown. Remove from pan and place on a paper towel to drain. Set chicken aside until needed.

In a medium casserole dish or heat safe bowl ( a 1.75 quart). Spread refried beans in an even later.

Add rice and spread evenly. Add diced green chiles and smooth over rice layer. Sprinkle approximately 4 ounces of the cheese onto green chiles layer. Sprinkle cooked sausage evenly over cheese layer.

Add enchilada sauce and smooth evenly over chicken. Sprinkle the remaining cheese over top. Arrange slice olives on top of cheese. Place dish on a small baking sheet and place in center of oven. Bake covered for 30 minutes. Raise oven temp to 400, remove cover and cook until cheese is melted and lightly browned, about 10 minutes.Serve with chips.

Easy Crock Pot Enchiladas

Want a good tasting easy Enchilada Meal, throw the ingredients in the Crock Pot and in a few hours you have a meal, toss a salad or put with salsa and chips and dinner is served.

What You NEED:
1 pound Hamburger
1 Onion, chopped
4 1/2 ounces Can chopped chilies
1 can Mild enchilada sauce
10 1/2 ounces Golden mushroom soup
10 1/2 ounces Cheddar cheese soup
10 1/2 ounces Cream of mushroom soup
10 1/2 ounces Cream of celery soup
1 package tortilla chips

Brown hamburger and chopped onion, pour off grease. Put all ingredients in
crock pot except Doritos chips. Mix and cook low 4 to 6 hours. Last 15
minutes before you are ready to eat, add tortilla chips and stir.


When you want something sweet but don't want to bake a whole cake, make a chocolate mug cake

 1 Coffee Mug
 4 tablespoons flour(that's plain flour, not self-rising)
 4  tablespoons sugar
 2  tablespoons baking cocoa
 1  egg
 3  tablespoons milk
 3  tablespoons oil
 3  tablespoons chocolate chips  (optional)
 Small splash of vanilla

Add dry  ingredients to mug, and mix well .  Add the egg and mix thoroughly.
 Pour in the milk and oil and mix well.
 Add the chocolate chips (if using) and vanilla, and mix again.
 Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed!

 Allow to cool a little, and tip out onto a plate if desired.
 EAT! (this can serve  2 if you want to share!)

Sunday, September 22, 2013


This chicken is fast and really tender tasty





Black beans are very healthy and I like them in a lot of recipes, here is how I cook dried black beans

Substitute any dry bean in this recipe. Variations included below the main recipe.


1 lb. black beans, picked over to remove broken or wrinkled beans or small stones

6 cups water

1 onion, halved or diced

2-3 whole garlic cloves

1 bay leaf

1 tablespoon salt (this seems like a lot, but is fine with this much water, you can use less if desired)


Place the beans in a big bowl, cover with water, agitate the beans a few times to remove any dirt, drain in a
colander and rinse again.Place black beans, onion, garlic cloves, and bay leaf in a slow cooker. Add water.

Cook on high for about 3-4 hours, (or high for 6-8) testing after 3 hours. To test doneness, spoon out a few beans and blow on them. If the skins peel back, they beans are ready. Taste just to make sure. If all of the water has been absorbed, add more. Beans must stay completely covered to prevent them from burning.

About 30 minutes before the end of the cooking time, remove the lid of the slow cooker and remove a few beans with a spoon and blow on them. If the skins peel back, the beans are done. They may still be a little firm. Add the salt, about 1 Tbsp. per pound of beans, and replace the lid and let them continue cooking for a little longer. If they cooked more quickly, I will remove the insert, add the salt and put the lid back and let the beans absorb the salt off the heat.

Add the salt and let cook, or sit with heat off for another 20-30 minutes, to absorb the salt. Remove the bay leaf, garlic cloves, and onion before using, if desired.
Use immediately, or allow to cool before transferring beans and some of the cooking liquid to a zipper-lock freezer bag or airtight container and refrigerate for up to 1 week, or freeze up to 3 months. If freezing, flatten bag in freezer--it makes for easier defrosting. Defrost in warm water.


White beans (Great Northern, Cannelini, navy, black eyed peas)

*add to the slow cooker: chopped vegetables (carrots, fennel, celery), rosemary, sage, thyme, garlic, onion.

*use in salads, soups, purees, braised (side dish)


*add to the slow cooker: a few sprigs fresh cilantro, dried oregano, a diced chile (serrano, jalapeno, etc), ground cumin, onion, garlic, bay leaf.

*use in chili and soups, salads, refried, etc.


*cook the same way for pinto or black beans
*for use in Italian soups--proceed as for the white beans

How to Cook Dried Beans in a Crockpot or Slow Cooker

I like using dried beans to make recipes like bean soup, chili and other recipes

Use a slow cooker that's at least 3 1/2 quart size to cook 2 cups of dried beans. You can increase the amount of beans for a larger size cooker.
I will have some good recipes for soups and chili using beans here

Caution about red kidney beans:
Red kidney beans contain a natural toxin which may not be destroyed if your slow cooker doesn't reach a high enough temperature. To be safe, red kidney beans should be pre-soaked, drained, and then boiled in fresh water for 10 minutes before cooking in the slow cooker.

Presoaked Beans:

Pick over the dry beans and discard any broken or shriveled looking ones. Put 2 cups dried beans into the slow cooker crock and soak overnight in cold water, enough to cover by several inches. The next day, drain the beans and discard the cooking water. Put soaked beans back into the slow cooker and add enough water to cover beans by 2 inches. Turn cooker to HIGH and cook beans until they're tender and cooked through, about 3-4 hours for soaked beans. (You can also cook the soaked beans on low, which would take about twice as long.) Drain beans. (You can save the cooking water if desired, but I usually don't because this liquid will have the undigestible carbs that make beans cause gas.) Whether pre-soaked or unsoaked, 2 cups of dried beans will make about 6 cups of cooked beans. Beans can be frozen in a plastic container with a tight-fitting lid for several months until you're ready to use them.

Unsoaked Beans:

Pick over the dry beans and discard any broken or shriveled looking ones. Put beans into the slow cooker and add enough water to cover beans by 2 inches. Turn cooker to HIGH and cook beans until they're tender and cooked through, about 5-6 hours for unsoaked beans. (You can also cook the unsoaked beans on low, which would take about twice as long.) Drain beans. (You can save the cooking water if desired, but I usually don't because this liquid will have the undigestible carbs that make beans cause gas.) Whether pre-soaked or unsoaked, 2 cups of dried beans will make about 6 cups of cooked beans. Beans can be frozen in a plastic container with a tight-fitting lid for several months until you're ready to use them.

The beans will keep for about a week. One pound of dry beans makes about 5 cups of beans, which is the equivalent of about 3 cans of beans, give or take.

Easy Slow Cooker Turkey Chili


"This is an easy chili recipe that you can throw in the slow cooker and forget about all day. Great topped with Cheddar cheese, chives or green onions chopped, and a dollop of sour cream."

recipe makes 8 servings


 1 tablespoon vegetable oil
 1 pound ground turkey (or any ground meat)
 2 (10.75 ounce) cans tomato soup
 2 (15 ounce) cans kidney beans, drained
 1 (15 ounce) can black beans, drained
 1/2 medium onion, chopped
 2 tablespoons chili powder
 1 teaspoon red pepper flakes
 1/2 tablespoon garlic powder
 1/2 tablespoon ground cumin
 1 pinch ground black pepper
 1 pinch ground allspice
 salt to taste


Heat the oil in a skillet over medium heat. Place turkey in the skillet, and cook until evenly brown; drain.
Coat the inside of a slow cooker with cooking spray, and mix in turkey, tomato soup, kidney beans, black beans and onion. Season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice and salt.
Cover, and cook 8 hours on Low or 4 hours on High

Thursday, September 19, 2013

French Stuffed Toast

The only thing better thank French toast is Stuffed French Toast. Cream cheese and fruit preserves makes simple breakfast a decadent treat it's like going to IHOP but better.

 Yield:  8 slices
Recipe Ingredients:
8 1-inch slices French bread
4 ounces cream cheese, softened
1/4 cup orange marmalade
3 eggs
3/4 cup milk
1/4 teaspoon vanilla
1/8 teaspoon cinnamon
Dash of nutmeg
Butter or margarine for frying

For the Syrup:
1 cup sugar
1 cup butter
1 6 ounce can frozen orange juice concentrate
Cut a pocket in each slice of bread by cutting across the top-crust side of the bread.

In a small mixing bowl, stir together the softened cream cheese and the orange marmalade. Use a wire whisk to mix and get lumps out of cream cheese. Mixture should not be too soupy.Spoon about 1 tablespoon of the cheese mixture into each pocket.

In a mixing bowl, beat eggs, milk, vanilla, cinnamon and nutmeg until combined. Dip both sides of the stuffed bread slices into egg mixture.

Heat butter or margarine on a hot griddle and apply stuffed bread slices.Fry over medium heat until golden brown, turning over once.

For The Orange Syrup:
In a small saucepan combine sugar, butter, and frozen orange juice concentrate. Place over low heat until butter has melted. Do not boil. Remove from heat and let cool for 5-10 minutes. Beat until slightly thickened. Serve warm or place covered in refrigerator. It will keep in the refrigerator for several weeks. Makes 1 1/2 cups.

Serve toast with warm orange syrup.

Wednesday, September 18, 2013


I call this my Cheesy Mexican bean dip it is so good you better make a double recipe because it will disappear fast.

1 (8 oz) cream cheese, softened
1 c. sour cream
2 cans (16 oz) re-fried beans
1 packet taco seasoning
2 c. cheddar cheese, shredded
2 c. Monterrey jack cheese, shredded

Directions: Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in re-fried beans until combined. Stir in taco seasoning.

Spray a 9x13 baking dish with cooking spray. Spread mixture evenly into the bottom of the baking dish.  Sprinkle the top with both cheeses.

Bake for 25-30 mins,  or until cheese is melted and slightly browned.  Serve with tortilla chips.

Potato-Pepper Breakfast Burrito

You want easy, you got easy. This superbly simple, light and healthy breakfast burrito is perfect any time of day. Roll up a soft, warm burrito stuffed with a flavor combination entirely up to you. Slice up an avocado, slather on your favorite salsa, or pile in some scrambled eggs, what's your favorite?


3-4 small potatoes, cubed
1 small sweet onion, sliced into strips
1 bell pepper (any color you like), sliced into strips
About 1 Tbsp. olive oil
Tortillas or wraps of your choice
Optional toppings: avocado, salsa, arugula, spinach or other greens, your other favorite toppings


1.Chop the potatoes and spread out in a single layer on a baking sheet.
2. Drizzle or spray with olive oil and add a little pepper or other spice of your choice.
3. Roast at 350°F for 20 minutes, turning them over at 10 minutes.
4. Chop the bell pepper and onion slices and arrange them in a single layer on another baking sheet.
5. Once the potatoes have cooked for 20 minutes, add the chopped bell pepper and onions to the oven and cook both trays for another 10-15 minutes, turning halfway through.
6. Warm tortillas slightly in the oven or on the stove and then create your burrito by layering on the potatoes, peppers, onion and whatever toppings you'd like.
7. Fold the wrap and enjoy!

Broccoli-Rice Whiz

 A creative tasty way to combine rice with broccoli and get almost everyone to enjoy it, even kids


1/3 cup uncooked rice 
1/2 cup chopped onion 
1/2 cup chopped celery 
2 tablespoons butter 
1 package frozen chopped broccoli, cooked 
1 can condensed cream of mushroom soup 
1 small jar (8 ounces) Cheez Whiz 

Cook rice until tender.  Sauté onion and celery in butter.  Stir in rice and well-drained broccoli; then add soup and Cheez Whiz.  Season with pepper.  Spoon into greased baking dish and bake at 350 degrees for 20-30 minutes, or until thoroughly heated. Top with fresh parsley

SERVES: 4-6 

Broccoli Potato Bake

Excellent for a potluck, company dish, or just a heartwarming family dinner. This casserole is a delicious blend of cheese, potatoes, and broccoli

2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 cups milk
1 (3 ounce) package cream cheese, diced
1/3 cup shredded Swiss cheese
1 (12 ounce) package frozen hash brown potatoes
1 (12 ounce) package frozen chopped broccoli
1/2 cup bread crumbs
1 tablespoon butter, melted

1.Preheat oven to 350 degrees F (175 degrees C).
2.In a large saucepan, melt 2 tablespoons butter. Stir in flour and salt. Add milk and stir until bubbly. Add cheese, and stir until all of the cheese is melted. Stir in potatoes and heat thoroughly.
3.Pour half of the mixture into a 10x6 inch baking dish.
4.Cook broccoli according to package instructions; drain well. Layer broccoli over the potatoes in the baking dish. Pour the remaining potato mixture over the broccoli. Sprinkle the bread crumbs and 1 tablespoon melted butter over the top of the casserole.
5.Bake at 350 degrees F (175 degrees C) for 20 to 35 minutes; or until bubbly and browned lightly.

Tuesday, September 17, 2013

Caramleized Terryiaki Garlic Mushrooms

OMG I'm in heaven every time we make these, and oh so good over steak or grilled chicken terryiaki, nothing better

1 lb white mushrooms
1 tablespoon olive oil
1 tablespoon butter
2 cloves of garlic minced
1 tablespoon soy sauce
Clean mushrooms by gently wiping with a paper towel (do not rinse with water)
Slice into thick slices
Add butter and oil to a pan and heat over medium high
Add garlic and cook until fragrant (about 1 minute)
Quickly toss the mushrooms & soy sauce (do not do this ahead of time, this will remove too much moisture from the mushrooms)
Add the mushrooms to the pan and allow to caramelize… the key here is to stir the mushrooms as little as possible to allow for caramelization
Continue cooking until desired doneness (about 4 minutes)

Beer Battered Onion Rings

Mmmm sometimes you just want to make some homemade onion rings; and these have a creamy good dipping sauce that you will enjoy.

4 cups canola oil or peanut oil 
1 cup sour cream 
3/4 cup mayonnaise 
3 tablespoons sun-dried tomatoes 
1/4 cup red bell peppers, roasted 
1 tablespoon lime juice 
1 1/2 teaspoons pepper, fresh cracked 
2 teaspoons salt 
3 tablespoons white wine 
1 tablespoon garlic, minced 
2 yellow onions, sweeter the better, Vidalia or Texas sweets 
2 cups buttermilk 
2 cups all-purpose flour, divided 
1 teaspoon garlic, granulated 
12 ounces beer, medium body 
3 tablespoons grated Parmesan

Either use a deep fryer and  heat oil to 350 degrees F. or use a large deep pot
In a food processor combine sour cream, mayonnaise, sun-dried tomatoes, red bell peppers, lime juice, 1/2 teaspoon pepper, 1 teaspoon salt, white wine and minced garlic, cover and refrigerate for 1 hour. 

Cut onions 1/2-inch thick, remove dark exterior of onions, separate into rings and soak in buttermilk for 1 hour. 

Combine 1 cup of flour, remaining salt, pepper, and garlic, mix thoroughly. In a medium bowl combine beer and 1 cup of flour, mix thoroughly. 

Remove onion rings from buttermilk, shake off excess, dredge in flour, shake off excess, then dip in beer batter. Drop some onion rings in oil and continue process, being sure not to crowd rings as they will stick together. When golden, remove and let drain on paper towels. 

Garnish with Parmesan.

Baked Sweet Potato Wedges

I still like potatoes even though they aren't high on the healthy list of foods but these potatoes are better by far and very tasty, the added cinnamon is very healthy and I know you will just love them.

1/2 cup, plus 2 tablespoons butter
1 1/2 teaspoons ground cinnamon
4 sweet potatoes, scrubbed and cut lengthwise into wedges
2 teaspoons salt
2 teaspoons freshly ground black pepper

Preheat the oven to 400 degrees F.

In a large saucepan over medium-high heat, melt the butter. Remove the pot from the heat and stir in the cinnamon. Add the potato wedges to the butter and toss to combine. Season the potatoes with the salt and pepper.

Spread the potatoes in an even layer on a baking sheet. Roast the potatoes, stirring occasionally, until tender, about 20 to 25 minutes. Remove from the oven to a serving dish and serve.

Bacon Cheddar Patty Cakes

This Potato Patty is a great side dish for breakfast lunch or for dinner, and a good way to use left over mashed potatoes so that they don't go to waste.


Original recipe makes 8 patties
 3 slices bacon
 4 cups cold leftover mashed potatoes
 2 eggs
 1 teaspoon onion powder
 1/2 teaspoon salt
 1/2 teaspoon ground black pepper
 1 cup shredded Cheddar cheese


Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Remove the bacon slices, crumble, and set aside. Leave the bacon drippings in the skillet.
Mix the mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl; stir in the crumbled bacon and Cheddar cheese.
Form the mixture into 8 patties. Heat the bacon drippings over medium heat, and pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side.

Chicken Marsala

Herbed chicken in a sweet Marsala and mushroom sauce; sounds simple, and it is--simply delicious.
If you don't have Marsala wine you can use unsweetened grape juice and chicken broth for sherry for this recipe.

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Yields: 4 servings

1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon parsley
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/4 cup diced onions
1/2 cup Marsala wine or grape juice
1/4 cup cooking sherry or chicken broth
1 cup milk or half and half
2 tbs corn starch

In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms onions Cook till just tender. Pour in wine and sherry. Cook about 2 minutes, then add milk or half and half that has cornstarch stirred in and cook just till thickened, turn down heat for this step.
Cover skillet; simmer chicken 10 minutes, turning once.
Serve over rice or noodles

Monday, September 16, 2013

Vegetarian Chili Supreme

This Vegetarian Chili is stuffed full of spices and good things but no Meat here

1 c. dried kidney beans
1 c. dried pinto beans
1/2 c. dried black beans
5 stalks celery and leaves, chopped
1 lg. carrot, shredded
3 lg. tomatoes, peeled and cubed
1 lg. green pepper, chopped
1 med. onion, chopped
1/2 c. raisins
2 cloves garlic, minced
2 bay leaves
2 tbsp. chili powder
1/4 c. plus 2 tbsp. minced fresh parsley
1 tsp. dried whole dillweed
1 tsp. dried whole basil
1 tsp. dried whole oregano
1 tsp. ground cumin
1 tsp. ground allspice
1/4 tsp. freshly ground pepper
1/4 tsp. hot sauce
1/2 c. unsalted dry roasted cashews
1/4 c. unsalted sunflower kernels
Bean sprouts (optional)

Sort and wash beans; place in large Dutch oven. Cover with water 2 inches above beans and soak overnight. Drain, cover with water, cover pot and bring to a boil; reduce heat and simmer for 1 hour. Add remaining ingredients, except cashews, sunflower kernels and bean sprouts.

Simmer 30 minutes or until beans are tender. Add more water if needed. Discard bay leaves, stir in nuts and seeds. To serve, top with sprouts if desired (approximately 260 calories per cup).

I like to add a little sour cream and chives on top of mine

Saturday, September 14, 2013

Easy Crab Cakes

These Crab Cakes are just a little Spicy and tasty

What you NEED:
1/3 cup Tartar Sauce,
1 can (6-1/2 oz.) crab meat, drained
1 egg, 1/3 cup plain dry bread crumbs
1 Tbsp. chopped green onion
1/2 tsp cajun seasoning
hot pepper sauce to taste

Combine ingredients and Form into 4 patties. Coat with additional 1/3 cup bread crumbs. Cook in oil in nonstick skillet. It's that easy!