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Sunday, April 27, 2014

One Dish Country Breakfast Scramble

This is one Dish with all of your Sunday morning favorites: sausage, potatoes,eggs, cheese and peppers and onions all topped with sausage gravy, it's delicious

serves 6-8
What you Need:
1 (16 ounce) package breakfast sausage
1 (2.64 ounce) package country gravy mix
6 potatoes, diced small
1 Anaheim Pepper Diced small
1 chopped  onion
1 cup shredded Cheddar cheese
6 eggs, lightly beaten
1 cup water
1/2 cup milk
2 tablespoons melted butter
paprika to taste (optional)

How to Make it:
Brown sausage in a large skillet; drain most of fat. In this skillet you will scramble your eggs so just set it aside.
In a pot Mix gravy cook till thick or as directions on gravy, add sausage to gravy and keep warm.
Heat another skillet and put some oil in, when hot Combine potatoes with Anaheim pepper,onions and spread evenly across the bottom of the skillet and cook till nice and brown.
Whisk together eggs, water, milk, and butter; add mixture to skillet from cooking the sausage till eggs are fluffy and sprinkle with paprika, salt and pepper to taste.
Now add eggs gently to potato skillet and mix and then stir in cheese to this mixture
Spoon potato  and scrambled egg mixture onto your plates and top with Sausage Gravy. Serve Hot and Enjoy a hearty Country Breakfast

Stuffed Green Peppers

Here's a delicious stuffed pepper recipe that's easy to make. Each green bell pepper contains ground beef, onion, garlic, tomatoes, and cheese, some awesome good seasonings and is cooked in tomato soup.

Serves 6
What you Need:
6 green bell peppers
salt to taste
1 pound ground beef
1/3 cup chopped onion
salt and pepper to taste
1 teaspoon Italian seasoning
1 teaspoon parsley flakes
1 (14.5 ounce) can whole peeled tomatoes, chopped
1 small can of tomato sauce
1 teaspoon Worcestershire sauce
1/2 cup oatmeal
1/2 cup water
1 cup shredded Cheddar cheese
2 (10.75 ounce) cans condensed tomato soup
water as needed

How to Make it:
Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, set aside.
In a large skillet, saute garlic and onions for 5 minutes, or until tender.
In a bowl mix ground beef, add cooked onions and garlic, season with salt and pepper, and other seasonings. Stir in the tomatoes, oatmeal, tomato sauce and Worcestershire sauce., and stir in the cheese.
Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
Bake covered for 35-45 minutes, until heated through and cheese is melted and bubbly.

Tomato Radish Spinach Kale Fresh Greek Salad

I like putting fresh salads together, we just never get enough veggies I feel, here is my tomato, radish, spinach and kale Fresh Salad, with homemade dressing. This does not keep well in the refrigerator, so only make as much as you can eat at one meal. Do try it, Enjoy

Makes 2 main-dish salads or 4 side-dish salads

5 oz. mixed baby kale or chopped kale leaves
5 oz baby spinach (or salad leaf you prefer)
1 cup cherry or grape tomatoes, cut into slices or left whole
1 cup radishes sliced
1/3 cup Kalamata olives, cut into slices
2 oz. Feta cheese, crumbled

Dressing Ingredients:
2 T vinaigrette dressing (Use purchased vinaigrette or your favorite homemade vinaigrette.)
2 tsp. fresh-squeezed lemon juice
1/4 tsp. dried Greek oregano
fresh ground black pepper to taste

You can eat the baby kale mix right out of the package, you can  crisp the kale leaves in cold water in the salad spinner, then spin dry.  You can definitely skip that step if you're short on time or don't want to be so fussy.

Whisk together the vinaigrette, lemon juice, dried Greek oregano, and black pepper to make the dressing.  Cut the Greek olives and cherry tomatoes into slices and crumble the feta.

Put the dried kale into a salad bowl big enough to hold all the ingredients.  Add the dressing and toss well, until all the kale is coated with dressing. Add the tomatoes and olives and toss again so they are coated with dressing.  Then add the crumbled Feta and gently toss to distribute it in the salad and serve immediately.

This does not keep well in the refrigerator, so only make as much as you can eat at one meal.

Wednesday, April 23, 2014

Beef Stroganoff over Noodles

If you haven't made Beef Stroganoff at home, or even tried it ever, You really Need to try this recipe, it's so delicious, full of flavor and tender beef and fresh mushrooms make it super good. Enjoy
Did you know....
Beef Stroganoff or Beef Stroganov (in Russian: Бефстроганов Befstróganov) is a Russian dish of sautéed pieces of beef served in a sauce with smetana (sour cream). From its origins in mid-19th-centuryRussia, it has become popular around the world, with considerable variation from the original recipe.

Serves 4 to 6.

What you Need:
8 Tbs butter
2 medium onions, finely chopped
1 lb  mushrooms, sliced
3 Tbs flour
2 cups beef stock
1/4 cup red wine or 2 Tbs lemon juice
1 Tbs Dijon style mustard
2 lbs filet mignon, top sirloin, or other tender cut of beef(I used sirloin for this)
Salt and freshly ground pepper to taste
1/4 cup sour cream
Bag of Noodles or Homemade if you desire

How you Make it:
Heat 2 tablespoons of the butter in a large skillet or
stew pot over moderate heat. Add the onions and mushrooms
and saute until tender, about 5 minutes. Remove the onions
and mushrooms from the pan and set aside. To the same
pan add 2 tablespoons butter and the flour. Stir to
combine, and allow to cook until golden brown. Add the beef
stock, red wine or lemon juice, mustard, and the reserved
onion mushroom mixture. Stir over moderate heat until the
sauce thickens. Remove from the heat and set aside.

Heat Water for Noodles and cook as instructions say!

Cut the beef into strips about 1/2 inch  thick and 2
inches long. In a separate saute pan over high heat,
melt 2 tablespoons of the butter and saute the beef
strips, a few at a time, until brown. Add more butter to the
pan if necessary. As each batch of meat is cooked, sprinkle
it with salt and pepper and add it to the sauce. When all
the beef has been cooked and added to the sauce, return
the sauce to a boil. Cover and reduce the heat to a simmer.
Serve at this stage if the meat is cooked to your liking, or
continue to simmer for as long as the cut of meat and your
preferences determine. Either way, 3 minutes before serving,
stir in the sour cream. NOTE** The secret here is DO NOT
let your sour cream boil, so turn down the heat HERE and watch it.
This dish is traditionally served with
"Russian fries" (oversized French fries) but is also good
served with rice or noodles. I serve this over Noodles

Banana Cream Poke Cake

This cake is sweet and fresh creamy and oh so good, makes up quick and ready to take to events or serve to your family right at home. Enjoy Good Food

What you Need:
yellow cake mix
2 packages of instant banana pudding mix
cool whip
VaNilla Wafers

How you Make it:
Mix and bake cake as instructed on the package and cool.
While cake is cooling, mix banana pudding as directed on package.
Poke holes in cake with handle of a wooden spoon.
Pour banana pudding across the top of the cake.
Top with Cool Whip.
Add crushed VaNilla Wafers to the top of Cool Whip, I tossed mine in a food processor
Cut and serve!

Monday, April 21, 2014

Broiled Tilapia Parmesan

Here is a way to cook Tilapia that is very tasty, lemon and pepper gives it the flavor and the mayo makes it so tender and the Parmesan Cheese gives it real appeal.

What you Need:
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1-2 teaspoons lemon pepper
2 pounds tilapia fillets

How to Make it:
Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.

Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 5 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Avocado, cucumber, tomato, and mozzerella salad

Fresh salads are good for you and this one is fresh and a little zesty, Enjoy Good Food

What you Need:
2 avocados peeled and quartered
2 cucumbers, peeled, quartered lengthwise & sliced
4 Tomatoes, halved and quartered
2 garlic cloves, chopped
6 -8 green onions, tops only, chopped
4 ounces mozzarella cheese, cut into small cubes
1 cup olive oil
1 cup red wine vinegar
1 tablespoon dried oregano
1 tablespoon dried basil
salt & pepper

How to Make it:
Combine 1st 5 ingredients and toss.
Mix oil & vinegar, add seasoning and whisk thoroughly.
Pour over salad.
Serve immediately or Place in Fridge till ready to serve

Crock Pot Ham Recipe – Moist and JuicyTender

This is the Ham Recipe I am Making for our Easter Family Get together this Year!
This slow cooker ham will Turn into a Juicy tender ham and the liquid left in the pot can be made into a delicious sauce to be served with the meat. This recipe is for a large slow cooker/ crock pot – 7 qt. or larger.
Serves: 10

6 – 7 lb. ham Bone-in Butt or Shank are my personal favorites.
¾ c. ginger ale
prepared yellow mustard
1 c. brown sugar
2 tsp. orange zest
1 Can Crushed Pineapple Undrained
Optional ingredients -
20 whole cloves (optional) Makes for a pretty presentation, adds flavor, and smells heavenly while cooking.
Corn starch for thickening is making sauce from drippings.

Spray inside of crock pot with non stick cooking spray.
If you are going to use the cloves, score the ham in a crosshatch pattern making 1 inch squares with cuts ¼” deep. Insert whole cloves at intersecting points.
Pour ginger ale over ham.
Add your can of Pineapple with Juice over Ham
Coat ham with mustard.
Sprinkle orange zest over ham.
Sprinkle brown sugar over ham.
Set slow cooker on low. Cook uncooked ham for 7- 8 hrs and then check internal temp. Cook precooked ham for 4 hrs. and check internal temp. When ham is done remove from slow cooker and place on platter tenting it with foil. Let rest while you prepare optional sauce.
Sauce -
Strain liquid left in slow cooker into a saucepan. Taste to see if it needs any seasoning. Most likely it won’t need salt.
Take 2 tbsp. of corn starch and mix with ¼ cup water to make a slurry.
Over medium heat, add the cornstarch slurry to the hot liquid while stirring gently with a whisk. It should only take a minute to thicken. Don’t over stir as it may break down. Serve the sauce over the ham.

Pistachio Fluff Salad

I like to make this Salad for springtime, it's a pretty spring green and so many people like it, so I am serving this year for Easter here at our family dinner. It's creamy sweetness with the freshness of pineapple and fluffy marshmallows. Enjoy Good Food

What you Need:
1 (3.4 oz.) pistachio pudding package
1 (20 oz.) can crushed pineapple
1 (8 oz.) carton whipped topping
1 cup miniature marshmallows
1/2 cup chopped pecans
Maraschino Cherries cut in half

How to Make it:
Drain the pineapple juice into a Medium bowl.
Mix pudding and juice for 2 minutes.
Fold in whipped topping, pineapple, marshmallows and pecans, cut cherries in half or quarters and drain a few minutes then fold in. Put in a pretty bowl to Serve
Chill until ready to serve.

Saturday, April 19, 2014

Cheesy Green Beans Bacon Casserole

Green Bean Casserole is a favorite with so many and we like it but I thought why not make it with Velveeta Cheese for a change and this recipe turns out really good, the bacon adds the right touch too.

Serves: 4 - 6
What you Need:
3 Tbsp butter
1/2 c onion, chopped fine
3 Tbsp flour
1 cup milk
12 oz Velveeta, cubed
1/2 tsp dry mustard
1/4 tsp Worcestershire sauce
1/8 - 1/4 tsp cayenne pepper
1/2 tsp parsley flakes
6 slice bacon, cooked and crumbled
2 - 14 oz cans green beans, drained(I used french cut)
handful french fried onions, crumbled

How to Make it:
Preheat oven to 350 degree F.
Spray a 1 1/2 quart casserole or other dish or pan.
Melt butter in a large saucepan or skillet; add onions and cook until transparent.
Add flour and stir until absorbed; gradually stir in milk. Cook over medium heat, stirring constantly, until thickened.
Stir in cheese until melted. Add dry mustard, beans, Worcestershire sauce, cayenne, parsley and bacon
Pour into prepared dish.
Sprinkle about a handful of crumbled french fried onions evenly on top. Sprinkle with a pinch of paprika.
Bake uncovered until bubbling and golden, about 25 minutes.
Serve immediately. Enjoy!

Baked *Fried* Chicken

This baked *Fried* Chicken is so tender and yet crispy good and saves all that messy frying and calories yet gives you Good Taste when you want Fried Chicken. Enjoy Good Food
Serves: 6

What you Need:
6 boneless, skinless chicken breast
1 cup all-purpose flour
½ teaspoon salt
1 tablespoon poultry seasoning mix(Recipe here)
¾ teaspoon pepper
2 teaspoon paprika
½ stick butter (or ¼ cup)
1 gallon-size Ziploc bag (optional)

How to Make it:
Preheat oven to 400 degrees F
Place thawed chicken breasts in a bowl of buttermilk, cover, and let soak 20-30 minutes in the refrigerator..
Combine and mix thoroughly flour, salt, poultry seasoning, pepper, and Paprika in a gallon-size Ziploc bag or bowl.
Cut ½ stick of butter into a few pieces and place in a 9- x 13-inch pan. Melt butter in preheated oven.
Spread melted butter around the bottom of the pan. Lightly spray the pan with cooking spray, if needed, to make sure that there are no dry spots(the secret here is to get your butter good and hot but not burn)
Shake excess buttermilk off of chicken and completely coat each piece in flour mixture. Either shake in the bag until coated or dip each piece in the bowl until coated.
Place each piece of chicken in the preheated pan. Bake for 20 minutes. Turn each piece of chicken over and continue baking for 20 minutes more, or until cooked through (170 degrees F).

Friday, April 18, 2014

Strawberry Banana Grape Salad

This is such a fun and pretty Fruit Salad and it's fast to make up and healthy too
Enjoy Good Food
Serves 10-12

What you Need:
 1 pint fresh strawberries, sliced or whole
 1 pound seedless -your choice of grapes, halved
 3 bananas, peeled and sliced
 1 (8 ounce) container strawberry yogurt
1 teaspoon Cardamon

How to Make it:
In a large bowl, toss gently together strawberries, grapes, bananas, and strawberry Cardamon and yogurt. Serve immediately

Country White Gravy-My Grandma's Recipe

Beautiful Country Gravy Rich and Thick

I made Country White Gravy for this Country Beef Colby Cheese Patty

"This is my Grandmother's recipe I grew up with. It is very tasty and is great with biscuits and sausage."

What you Need:
     6 servings
 1/2 cup vegetable oil
 3/4 cup all-purpose flour
 1 teaspoon salt
 1 teaspoon ground black pepper
 4 cups milk

How to Make it:
Heat the oil in a large skillet over medium heat. Whisk in the flour, salt and pepper until smooth. Cook and stir over medium heat until browned, about 10 minutes. Gradually stir in milk so that no lumps form, and continue cooking and stirring until thickened. If the gravy becomes too thick, you may thin it with a little more milk.

Make this recipe and use with my Breaded Chicken Tenders too 

Country Beef Colby Cheese Patty

We make up our own burgers often and we like to get creative on the mixes. This Beef Patty is made with ground chuck, mixed with seasonings and shredded colby cheese added.
Then we press them in a Patty shaper and freeze for quick and ready burger patties when we want.
Pop in the freezer ready to serve, these save money over bough-ten burger patties and they are made with all good ingredients, we know just what is in each package.

What you Need:
2 lbs Ground Chuck
1 small Diced Onion
1 Cup Shredded Colby Cheese
Sea Salt and Pepper to taste
1-2 teaspoons of My burger Seasoning Mix(or a salt free all purpose seasoning)
1 Patty Press if you like you can shape patties by hand, I like my press it's perfect.

I cooked these up in a skillet today, but we also grill them, and these were smothered in Country Gravy
Mmmm Try My Country Fried Potatoes and Veggie Medley with White Country Gravy
This recipe Makes 4 --1/2 Pound Patties

How to Make Patties:
Mix your ground chuck with onion, shredded cheese and seasonings in a big bowl with your hands,
Press a handful into your Patty Press
My Press will make 1/4, 1/3, or 1/2 pound patties, for these I generally make them 1/2 pounders and pop onto freezer wax paper slices(I cut my own) between each patty and stack about 4 then either wrap in freezer paper or place in Large freezer bags and freeze.
When ready to cook I take these out a little ahead or put some in the fridge ready to use in the next couple days.
These are handy to have made up and can be taken out and cooked partially frozen too.
Much cheaper than buying ready made burgers and we know just what goes into each mix.

To Cook:
Either fire up the Grill and cook
Or cook inside in a skillet with just a touch of Olive Oil

How Long Do You Grill Hamburgers?

The answer depends largely on the thickness of your patties. The best thickness for cooking is about 1/2" to 3/4" thick. Cook the patties for 10 to 16 minutes, until the hamburger patties reach an internal temperature of 155 degrees for 15 seconds at the thickest part of the patty. Don't rely on the color of the meat to judge doneness. Always take the internal temperature using an instant-read thermometer.
  • For maximum food safety, cook fresh ground beef within three days of purchase.
  • Cook previously, frozen thawed ground beef immediately after thawing.
  • Never allow ground beef to stand at room temperature.
  • Don't partially cook ground beef.

Country Fried Potato Veggie Medly

Ok every now and then We want some home cooked Comfort Foods and this is one of my favorites
It's Pan Fried Country style potatoes blended with Veggies and smothered in a White Gravy. mmm
it's what the soul needs every now and then and it's so good with sausages or country style meats
Enjoy Good Food!!

This recipe serves 4-6
What you Need:
6 Potatoes, (your choice)Peeled if you like and Diced
2 Zucchinis Diced
2 Yellow Squash Diced
1 Large Onion, Diced
1 Jalapeno, Seeded and Diced
salt and pepper to taste
Garlic Powder
Season Mix(like season salt without salt)
4 Tablespoons Olive Oil
A Large Skillet with a lid that fits

How to Make it
First wash your veggies, We like to leave the skin on most of the veggies, you can peel if you like or not
Then peel if you prefer, some of ours are slightly peeled in this recipe today, and dice up everything.
Heat your skillet up with your Olive Oil and get it nice and hot
Once oil is hot, throw in all your veggies, in the skillet and brown nicely about 10 minutes or so, add seasonings now.
Once everything has a nice browned look put the lid on the skillet and let it cook about 20 minutes, this all depends on how small your veggies are diced, larger cooks a little longer, also your stove temperatures can vary on heat quality so it's hard to say exactly. We like ours a little nice brown and tasty.
This is so good served with white country style gravy over it find my recipe here for that.
I served this with a country style beef stuffed cheese Patty, that recipe is here.

NUTELLA Rolls Frosted in Cream Cheese

These are quick and fun to serve for dessert or as a snack, kids and grownup will love them  You can frost them with Cream Cheese Icing if you like just before Serving too.

What you Need:
Crescent Rolls
Cream Cheese Icing if Desired

How to Make these:
Preheat your Oven to 350 Degrees
Spray a cookie sheet with Pam like Spray
I used a can of crescent rolls put a scoop of Nutella in each one.
Spread the Crescent Rolls out on the baking pan and spread some Nutella on each roll

Rolled it up and rolled it in cinnamon and sugar and place on your cookie sheet

Then baked according to the package for about 13 minutes in a 350 Degree Oven
When baked I pop them onto a plate and quickly frost with Cream Cheese Icing

Monday, April 14, 2014

Asparagus Veggie Sauteed Mix

This vegetable Dish has Asparagus, Mushrooms, Zucchini, Squash and Onions with just the right mix of Spices Sauteed to Perfection a good side dish to get your family to eat their veggies and really Enjoy them.
I like to serve this with chicken stuffed sausage mushroom.surprise

What you Need:
1 stick of butter
1 bunch of fresh Asparagus ends trimmed and sliced into pieces
1 8 ounce package of Fresh Mushrooms, sliced
1 Onion diced
3-4 cloves garlic diced
1 Zucchini sliced
1 Yellow Squash sliced
Salt and Pepper to taste
1/4 teaspoon Cayenne pepper
1 teaspoon 5 Spice Chinese Powder

How to Make it:
Heat your butter in a skillet till hot, then add your onion, mushrooms, garlic and saute till tender
about 10 minutes
Add Asparagus, zucchini and squash and cook till tender, add seasonings and stir till mixed
Serve up Hot with your entree

Chicken Stuffed with Sausage Mushroom Surprise

This Stuffed Chicken is divine, it's stuffed with Sausage Mushrooms and Onions and Jalapenos then Topped with Shredded Cheese and Garlic, it's so GOOD, Enjoy with your favorite Vegetables, I served it with
Sauteed Asparagus Veggie Mix

What you Need:
  1 pound bulk pork sausage
  1/2 cup chopped onion
        1/2 cup sliced mushrooms
        1 large fresh Jalapeno Diced
  1/2 cup shredded cheddar cheese
  1/2 cup dry bread crumbs
  Salt and pepper to taste
  1 egg
  8 boneless skinless chicken breast halves
  1 can (10-3/4 ounces) condensed cream of chicken and mushroom soup, undiluted

How to Make it:
In a large skillet, brown sausage and onion, mushrooms and jalapeno until sausage is no longer pink; drain. Remove from the heat. Add cheese, crumbs, salt, pepper and egg; mix well. Flatten each chicken breast to 1/4-in. thickness. Place about 1/3 cup mixture down center of each chicken breast. Fold long ends over filling; fold ends up and secure with a toothpick. Place chicken, seam side down; in a pam sprayed baking dish and spread soup over all. Then sprinkle more cheese on top and Bake, uncovered, at 350° for 40-50 minutes. Remove toothpicks before serving. Yield: 8 servings.

Stir-Fry Beef and Broccoli in Hoisin Sauce

Stir Fry is always a great Dish to serve and this Beef and Broccoli in Hoison Sauce is a favorite
You can make it right at home now and Enjoy Good Food.

What you Need:

1 1/4 lb beef flank steak, cut into thin slices
2 tablespoons soy sauce
3 cloves garlic, finely chopped
1 tablespoon grated ginger root, if desired

1/3 cup hoisin sauce
1/3 cup water
1 tablespoon cornstarch
1/2 teaspoon crushed red pepper flakes

2 tablespoons peanut or vegetable oil
2 cups fresh small broccoli florets
1 1/2 cups ready-to-eat baby-cut carrots, cut lengthwise into julienne strips
1 bag frozen Asian Stir Fry Vegetables
2 tablespoons water
1/2 cup cashew halves, if desired

How to Make it:
In medium bowl, mix beef, soy sauce, garlic and ginger root; set aside. In small bowl, mix sauce ingredients with wire whisk until well blended; set aside.
In wok or 12-inch skillet, heat 1 tablespoon of the oil over high heat about 1 minute. Add beef mixture, breaking up clumps of beef with wooden spoon; cook 1 minute without stirring. Stir-fry 1 to 2 minutes or until beef is browned around edges. Transfer beef mixture to clean bowl.
To empty wok, add remaining 1 tablespoon oil; heat over high heat about 1 minute. Add broccoli and carrots; cook 2 minutes, and bag of vegetables; stirring frequently. Add 2 tablespoons water; cover and cook 2 to 4 minutes, stirring occasionally, until broccoli and carrots are crisp-tender.
Return beef mixture to wok. Mix sauce mixture again with wire whisk to recombine; pour into wok. Stir to coat mixture with sauce. Cook 1 to 2 minutes, stirring occasionally, until sauce is thickened. Sprinkle each serving with cashews.
Expert Tips
To make cutting the beef easier, put the uncooked flank steak in the freezer for 15 minutes. Cutting with the grain, cut the steak into 3 long strips, then cut each strip across the grain into 1/8-inch-thick slices. Serve the stir-fry mixture over hot cooked rice or Asian noodles.

Sunday, April 13, 2014

Best corn on the cob and other Grill Time Recipes

This really is the Best corn on the cob ever
and so Easy,So much flavor and the butter and magic of milk make it Special Enjoy Good Food!
What you need:
Cleaned Ears of Corn on the Cob
Large Pot for Boiling Water
1 Stick of Salted Butter
1 cup of Milk

How to Make it:
Fill pot with water then add a stick of salted butter and 1 cup of milk. 
Bring to a rapid boil. 
Put ears of corn in turn heat to low simmer for 5-8 minutes. 
It will be the best corn on the cob

Saturday, April 5, 2014

Country Style BBQ Chicken

This is my Recipe for BBQ Chicken that I make my own Special BBQ sauce, not any bottled for this dish. Perfect for a BBQ party! Garnish with fresh parsley or coriander leaves. People always ask me what Sauce I use for this and I am proud to say I make it myself from scratch...Mmm mmmm Good

What you Need:
2 tablespoons vegetable oil
1 onion, finely chopped
2 cloves crushed garlic
3/4 cup ketchup
2 tablespoons Worcestershire sauce
2 tablespoons white wine vinegar
2 tablespoons brown sugar
1/2 cup water
salt and pepper to taste
6-8 Boneless skinless Chicken Breasts

How to Make it:
Heat oil in a medium saucepan over medium heat. Add the onion and garlic and saute for 5 to 10 minutes, or until onion is tender. Then add the ketchup, Worcestershire sauce, vinegar, brown sugar and water. Mix together well and season with salt and pepper to taste. Reduce heat to low, cover and simmer for 20 minutes. Set aside, covered, and let cool.
Place chicken in a shallow, nonporous dish and pour 1/2 sauce over chicken, reserving 1/2 sauce in a separate container for basting. Cover chicken and marinate in the refrigerator overnight.
Cover reserved sauce and keep in the refrigerator.
Preheat an outdoor grill for medium high heat and lightly oil grate.
Grill chicken over medium high heat for 8 to 12 minutes per side, basting occasionally with the sauce,until internal temperature reaches 180 degrees F (80 degrees C).
You can also bake in 350 oven for 20 minutes and then baste every 5 minutes after until chicken is done inside. It will be tender and Juicy, Enjoy Good Food

Broccoli Cheese Rice Casserole

Here is one of my Vegetable casserole Recipes that combines Broccoli, Cheese, Rice and Cream of Mushroom Soup together into a Creamy Goodness, Enjoy Good Food

What you Need:
2 Cups cooked rice
1/2 cup diced cooked onion
1/2 cup diced cooked celery
4 tablespoons butter
1 bunch of fresh(cooked) or frozen(thawed) broccoli
1 can condensed cream of mushroom soup
1 cup Velveeta cubed
3/4 cup milk
1 cup shredded cheese(your choice)
salt and pepper to taste

How to Make it:
Heat Oven to 350 Degrees and Spray a casserole dish with Pam like spray, set aside
Cook Rice as directed or in rice cooker(love my rice cooker)
First saute your onion and celery in a small skillet in 2 tablespoons butter till tender
if using fresh broccoli, cook it till just tender and drain or thaw your frozen
When Rice is cooked, put it in a bowl and mix the 2 tablespoons of butter, cubed Velveeta, and cream of soup
next; stir gently, add onions and celery, salt and pepper and add milk then stir again
Last add your broccoli and stir just till blended and pour into a Sprayed Baking Casserole Dish
Top with the shredded cheese and bake for 20-30 Minutes till it is bubbly and cheese is golden on top

Tuna Ranch Salad Sandwich

Tuna Salad is really good but I have improved it with a Creamy Ranch Dressing and wallah you have a whole new twist on the Tuna Sandwich, try it, Enjoy Good Food

What you Need:
Serves: 4
1/4 cup  ranch dressing
1/4 cup Miracle Whip(or salad Dressing you like)
2 (6 ounce) cans solid white tuna in water, drained and flaked
1/2 cup diced celery
1/4 cup diced  onion
Dash of Pepper
Sprinkle of Parsley 

How to make it:
First I make my Ranch Salad Spread by using 1/4 Cup of Ranch Dressing with 1/4 Cup of Miracle Whip or Salad Dressing of your Choice together and Stir in your Drained cans of Tuna then add your Pepper, as much as you like.
Spread on your favorite bread or rolls, top with Parsley and Serve, Enjoy

Homemade Sausage Macaroni and Cheese Casserole


A little mustard powder and smoke sausage adds extra kick to a creamy cheese sauce. Stir cooked macaroni into the sauce and bake with a layer of bread crumbs over the top

What you Need:
1 package Smoked Sausage(your choice)Sliced chunky
1 1/2 cups uncooked elbow macaroni
1/4 cup butter
2 tablespoons all-purpose flour
1 teaspoon mustard powder
1 teaspoon ground black pepper
2 cups milk
8 ounces American cheese,cubed
8 ounces processed cheese(Velveeta), cubed
1/4 cup seasoned dry bread
Servings: 6

How to Make it
Preheat oven to 400 degrees F Spray a 1 1/2 quart casserole dish.
Bring a saucepan of lightly salted water to a boil. Add macaroni, and cook until not quite done, about 6 minutes. Drain.
In a separate saucepan, melt the butter over medium heat. Blend in the flour, mustard powder, and pepper until smooth. Slowly stir in the milk, beating out any lumps. Add the American and processed cheeses, and stir constantly until the sauce is thick and smooth. Stir in your Smoked Sausage to coat
Drain noodles, and stir them into the cheese sauce. Transfer the mixture to the prepared casserole dish.
 Sprinkle bread crumbs over the top.
Cover the dish, and bake for 20 to 25 minutes, or until it is thick and bubbly.

Crockpot Au Gratin Potatoes

Au Gratin Potatoes are often a request so here is a recipe you can do in the Crock Pot and they turn out oh so good and cheesy, Remember homemade is always better! Enjoy

What you need:
5 good sized (medium/large potatoes), sliced and julienne 1/4 inch thick or just slice really thin
3-5 strips bacon, cooked, drained and crumbled
1/2 cup onion, finely diced
4 tablespoons butter
2 cups skim milk, warmed
1/2 cup half and half, warmed
1/4 cup flour
2 cups shredded cheddar cheese
garlic salt
1/2 teaspoon pepper
Butter flavored cooking oil spray

How to make it:
Spray the crock pot with cooking oil spray.  Set aside.
In a small skillet heat about 1 tablespoon of olive oil over medium high heat.
Add the onion and cook until soft.. about 5 minutes.
In a large saucepan, melt the butter over medium heat.  Add the flour and mix well... cook for
about 3 minutes.. do not let it brown.  Remove from the heat.
Heat the milk and half and half in the microwave to take the chill off.  Add the milk to the
flour/butter mixture slowly, whisking as you add it.  Whisk until smooth and mixture starts to
Next add the shredded cheese and whisk until the cheddar cheese is melted.  Add the pepper and whisk to mix.  
Remove from the heat.
Layer in your crock pot a large of ladle of sauce and spread on the bottom of the crock pot.
Lay one layer of potatoes on top of the sauce... sprinkle the potatoes with garlic salt. Sprinkle
with some bacon crumbles and sauteed onions.  Ladle more sauce over the potatoes.
Remember the heat of the crock pot will spread the sauce.
Repeat until all the potatoes, onions and bacon have been layered with sauce.
Pour any remaining sauce over the top.  Cover and set the crock pot on low and cook for 6 hours
to until potatoes are cooked.   Every crock pot is different.. mine heats up very quickly.. if yours
heats up fast.. then you will probably need less time.

Sauerkraut and Pork Chop Bake

Ever tried German food? Well here's a German Recipe that is very Tasty, Turns Pork Chops intro a Tender Dish with a touch of Sweetness in the Sauerkraut it's really good, Enjoy Good Food

What you Need:
  3 cups sauerkraut, well drained
  2 cups applesauce
  1/2 cup chicken broth
  3-4 slices bacon, cooked and crumbled
  1 tablespoon brown sugar
  1 teaspoon dried thyme
  1/2 teaspoon ground mustard
  1/2 teaspoon dried oregano
  1/2 teaspoon salt
  3/4 teaspoon pepper
  6 pork chops 
  2 tablespoons canola oil
  1/4 teaspoon paprika  

How to make it
Pre-heat your oven to 350
In a large bowl, combine the sauerkraut, applesauce, broth, bacon, brown sugar and seasonings; spoon into an ungreased 13-in. x 9-in. baking dish.
In a large skillet, brown pork chops in oil; drain. Place chops over the sauerkraut mixture. Sprinkle with paprika. 
Cover and bake at 350° for 1 to 1-1/4 hours or until a meat thermometer reads 160°.
6 servings.

Ham and Provolone Fast Pockets

First of all I just want to tell you how much I like my sandwich maker, this thing is so handy, it makes fast hot sandwiches and you can make more than just sandwiches with it! Pies, Breakfast, Lunch and Dinner I call these My Fast Pockets. These are so Tasty, all cooked up into a little Pocket, fast and easy
This is my Sandwich Maker, you can get them on Amazon and other places

What you Need
A Sandwich cooker(or a skillet to grill your sandwich will work)
1 pkg Deli Ham(I used honey ham)
1 pkg Provolone Cheese Slices
Ranch Salad Spread(I make my own You can use mayo or salad dressing)
I can't believe it's not butter spread for bread slices for a nice toasty taste

How to make these:
Spread your slices of bread on one said with a little of the butter spread-lightly
Lay that side down in the sandwich maker, then layer your ham slices, and cheese slices and on your next slice of bread I put some of my ranch spread then butter the outside lightly and place in the sandwich maker.
Your can do all kinds of fun things with food in this sandwich Maker
I make tasty Baked Pies for Desserts 
You can make Breakfast Toaster Pastries and Pop Tarts as well
Just all kinds of things with different breads and fillings
You can trim the crusts before cooking for those picky bread eaters if you like
This is such a handy tool to have and when Kids start to learn how to cook they will have even more ideas to Try
You can make even make Smore Melts
 Here they are ready to cook
and Here are the Sandwich Pockets Ready to eat
Don't they look tasty?

Tuesday, April 1, 2014

Beautiful Tasty Salad

Great flavor and lots of color, plus quick to prepare---this salad is so good, with baby spinach and colorful cranberries and mandarin oranges, plus the crunch of sweetened almonds and the pungent feta cheese---a new favorite at our house!

What you Need:
8 cups baby spinach leaves
1/2 medium red onion, sliced small
1 (11 ounce) can mandarin oranges, drained
1 1/2 cups sweetened dried cranberries
1 cup honey-roasted sliced almonds
1 cup crumbled feta cheese
1 cup balsamic vinaigrette salad dressing

How to Make it:
In a Bowl toss your spinach, onion, oranges, cranberries and almonds and feta gently
Drizzle dressing over and serve

3 Bean and Tomato Cucumber Salad

This bean salad has tomatoes and cucumbers and just the right Italian dressing to make it a little Zesty spiced Right and it's easy and healthy, with the weather getting nice outside it's time for more salads because we have so many things to do do, SO Enjoy GOOD FOOD

8-10 servings

What you Need:
15 oz can wax beans rinsed and drained(you can use any beans you like)
15 oz can kidney beans rinsed and drained
15 oz can green beans rinsed and drained
1 Cup of diced tomatoes diced
1 Cucumber sliced and cut in half
1/ 1/2 cup minced onions
1 cup your Favorite Italian Dressing(homemade or store bought)
pepper, garlic powder, oregano and basil

How to Make it
Mix all your veggies in a bowl and cover with a little Italian Dressing, let them marinate for about 30 minutes in fridge before serving. This is fresh and zesty and so good for you.

Western Omelet Crock Pot Casserole

This is an tasty Good Breakfast to prepare the night before in your Crock Pot and have an easy Breakfast ready to serve in the Morning, How Great is that? Enjoy with Coffee or Juice and some Fruit and you have your Morning Jump started

Makes 10 servings
What you Need:
32-oz. bag frozen hash brown potatoes
8 ozs. extra lean,Cooked turkey ham, cubed
1 medium onion, diced
1 1/2 cups shredded cheddar cheese
12 eggs
1 cup low fat milk
1/2 tsp. salt
1 tsp. pepper

Layer one-third each of frozen potatoes, ham, onions, and cheese
in bottom of slow cooker. Repeat 2 times.
Beat together eggs, milk, salt, and pepper. Pour over mixture in
slow cooker.
Cover. Cook on Low 8-9 hours. Enjoy