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Wednesday, January 29, 2014

CHERi's Snickerdoodle Bread

I really Really Like My Snickerdoodle Cookies, so I had to make Snickerdoodle bread, and I like the smooth cinnamon flavor with Chocolate chips and Vanilla in this Bread, it's good for breakfast or a snack.

What You Need:
2½ cups flour
2 tsp. baking powder
½ tsp. salt
2 tsp. cinnamon
1 cup butter softened
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup sour cream
1 pkg. Hershey's cinnamon chips
3 TB sugar
3 tsp. cinnamon

How to Make it:
Cream butter, sugar, salt and cinnamon until fluffy. Add eggs and mix well. Add vanilla and sour cream and mix well. Mix flour and baking powder in a separate bowl. Add to wet ingredients and mix until all combined. Add cinnamon chips and stir into batter. Set aside. Spoon batter into 4 mini loaf pans until about 2/3 full. Mix 3 T. sugar and 3 t. cinnamon in a bowl and sprinkle over the batter in each loaf pan. Bake at 350 for 35-38 minutes. Let cool before removing from pan

Crunchy Tuna Noodle Casserole

"This is a tuna casserole that even the most picky family members Love! The potato chips give the casserole a crunchy crust."

What you Need:
1 (12 ounce) package egg noodles
1/4 cup chopped onion
2 cups shredded Cheddar cheese
1 cup frozen green peas
2 (6 ounce) cans tuna, drained
2 (10.75 ounce) cans condensed cream of mushroom soup
1/2 (4.5 ounce) can sliced mushrooms
1 cup crushed potato chips

How to Make it:
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms. Transfer to a 9x13 inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese.
Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly

3 Cheese Macaroni with Ham

This Macaroni and Cheese has 3 different cheeses that give it a super cheesy zest plus added ham makes it a easy delicious Meal, This is Not your Regular Mac and Cheese Mmmmhhmm Good Food!!

What You Need:
1 pound short cut pasta Macaroni
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup chicken stock
1 1/2 cups whole milk
Freshly ground black pepper
A few grates nutmeg
1 cup shredded Gruyere
1 cup shredded white sharp Cheddar
1 cup Velveeta cheese Cubed
2 tablespoons Dijon mustard
1/4 pound Turkey ham, or your choice of ham cubed

What you Need:
Heat a large pot of salted water to a boil, drop in pasta. Cook pasta to just shy of al dente.
Heat sauce pot with butter over medium heat, whisk in flour and cook for 1 minute, whisk in stock then milk, allow the sauce to thicken, and season with salt, pepper and nutmeg. Stir in cheeses in a figure eight motion. Stir in Dijon and ham and remove the sauce from heat. Drain pasta and combine with sauce.


This Mexican Casserole is Just a Little Spicy, not hot(unless You really spice it)
and it's easy to make and flavorful, you can use the rice of your choice with this.
It's So Good, try it!!

What You Need:
1 tablespoon canola oil
6 chicken breast halves, cubed
1/2 cup chopped green pepper
1/2 cup chopped onion
3 Cloves garlic diced
3 cups chunky salsa
1 cup chicken broth
1 1/2 cup quick cooking rice(brown or white)
1 cup shredded Monterey Jack cheese

How to Make it:
Heat a large heavy skillet over medium high heat. Add the oil and chicken and sauté until the chicken is lightly browned. Add the green pepper and onion, garlic and saute until the chicken is thoroughly cooked. Add the salsa and broth and bring to a boil. Toss the cheese on top of the dish, cover, and remove from the heat. Let rest for five minutes to cook the rice and serve hot. You can Serve Over Rice or Mix together then serve, great heated up too

Yield: 6 servings

Microwave Brownie in a Mug

Make a decadent homemade brownie in the microwave in just a few minutes.When you only want 1 not a whole Pan

What you Need:
2 tablespoons of butter
2 tablespoons of sugar
1 firmly packed tablespoon of light brown sugar
¼ teaspoon of pure vanilla extract
Pinch of kosher salt
1 egg yolk
4 tablespoons of flour
1 tablespoon of Hershey’s unsweetened cocoa powder
2 heaping tablespoons of semi sweet chocolate chips or chunks

How to Make it:
Melt butter in microwave safe mug or ramekin. Butter should be melted, not boiling.
Stir together butter, sugars, vanilla and salt.
Stir in egg yolk. Do not use egg white! Save for a different recipe or discard.
Add flour and cocoa powder and stir again until well combined.
Finally, add chocolate chunks.
Cook for about 45 seconds in microwave. Do not over cook. Microwave times may vary.

OREO Cookies and Cream Smoothie

This is a yummy treat, and low in calories and best of all it's really easy to make

Prep Time: about 5 minutes
Yield: 3 Cups
Serving Size: 1 1/2 Cups (serves 2)
A thick, creamy, sweet smoothie that tastes just like OREO Cookies!

What You Need:
1 cup non-fat milk
1/2 cup plain greek yogurt or vanilla greek yogurt
6 tsp. (30 grams) JELLO OREO Cookies and Cream Instant Pudding
1/2 tsp. vanilla extract (omit if using vanilla greek yogurt)
1/2 tsp stevia, to taste
1 cup ice

How to Make it
In a blender at all the ingredients and process until smooth.
Calories per 1 1/2 cups: 132.6, Fat: .06, Cholesterol: 2.5, Sodium: 257, Potassium: 260, Carbs:
21.5, Fiber: 0, Sugar: 16.5, Protein: 9.6

Easy No Bake Candy Bar Pie

This super Scrumptious Pie recipe doesn't need Baking, it's so delicious and you can use several kinds of Candy Bars to make it your own favorite. It's SO GOOD!!

What You Need:
8 ounces cream cheese, softened
1/2 C powdered sugar
8 ounce container frozen whipped topping, thawed
4 Butterfinger candy bars, crushed & divided(or your favorite Candy bar)Experiment!
9 inch graham cracker crust..I use gluten free graham crackers

How You Make it:
Cream together the cream cheese and powdered sugar.
Fold in the whipped topping and half of the crushed candy bars.
Spoon mixture into the graham cracker crust.
Sprinkle remaining crushed candy bars on top; refrigerate for at least 4 hours.
Slice, serve and enjoy!

Tuesday, January 28, 2014


3 MINUTE CHOCOLATE MUG Cake, yes you can have cake in just 3 minutes to eat, a sweet treat, fun and easy, just 1 or 2 Servings and it's Chocolate

What you Need
 1 Coffee Mug(1 Large Mug or 2 Average Size Mugs)
 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
How to Make it:
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.
Pop 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 enjoy

Quick French Toast in a Mug

I am on a new Kick, making Foods in Mugs, Cups and Muffin Tins, Single servings you can whip up in minutes, a meal, a snack easy and fun to make, teach the kids how to cook, save making a whole pan of something you don't need to finish or don't want to!

What you Need:

First you need bread. white will work fine, or whatever you have on hand. I prefer my french toast soft-ish but if you like a little crunch go for a baguette. You’ll need one or two pieces of bread per mug. I like to make 2 mugs at once so I can split an egg, but you can totally make one big mug with more bread and a whole egg. Use what you have on hand, stale is good
Cut up your bread.
Get your mugs ready. Butter the inside, either rub a pat of butter around, or you can melt the butter in a microwave and slosh it around. Up to you.
Place the bread in the mug of your choosing. I used two  mugs this time but one big cup totally works. About a slice or a slice and a half will do it. Smash it down a bit but don’t compact it so much cause you need the liquid to be able to work it’s way in.

Now in a separate mug or safe glass do the following:
-crack and egg into it
-add 3 tablespoons of milk
-sprinkle cinnamon
-if you like your french toast really sweet or vanilla y, add a single drop of vanilla extract(I love my vanilla)

How to Make it:
Mix it all together with a fork.
Pour the mixture into your mugs. Smash it a little, and give it a minute to soak down into the bread.

Now stick your mug in the microwave. Start with one minute, then add ten seconds at a time until it’s cooked to your liking (no runny eggs). In my microwave that’s 1 minute, 20 seconds.
Yum Cinnamon Vanilla bread Yes!
Add syrup. You have to have syrup. Or whip cream.Or Both

No Sugar Brownies

That's right these Brownies have NO SUGAR and are still delicious, so go ahead Splurge
You're going to like them They really have less than 50 calories per brownie

What you need:
3/4 cup nonfat Greek yogurt (if you use plain, add 1 tsp vanilla)
1/4 cup skim milk
1/2 cup Cocoa powder
1/2 cup Old fashioned rolled oats (like Quaker)
1/2 cup Truvia (or any natural/stevia based sweetener that pours like sugar)
1 egg
1/3 cup applesauce
1 teaspoon baking powder
1 pinch salt

how to make it:
Preheat the oven to 400°F. Grease a square baking dish (I used 8”x8”). Combine all ingredients into a food processor or a blender, and blend until smooth (about 1 minute). Pour into the prepared dish and bake for about 15 minutes. Allow to cool completely before cutting into 9 large squares.
Here are some other Low Sugar or Sugar Free Brownie Recipes for you to try that I have found and added for different types of Brownies that contain low sugar or No Sugar!!
Sugar Free Brownies

"These are just what a diabetic needs to fill a sweet tooth but no sugar is added!"

Original recipe makes 25 squares
 1/2 cup margarine
 1/4 cup unsweetened cocoa powder
 2 eggs
 1 cup granular sucrolose sweetener (such as Splenda®)
 3/4 cup all-purpose flour
 1/8 teaspoon salt
 1/4 cup skim milk
 1/2 cup chopped walnuts (optional)

 1 (1.4 ounce) package sugar free, chocolate fudge flavored instant pudding
 1 cup skim milk


Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
In a small saucepan over medium heat, melt margarine and cocoa together, stirring occasionally until smooth. Remove from heat and set aside to cool. In a large bowl, beat eggs until frothy. Stir in the sucrolose sweetener. Combine the flour and salt; stir into the egg mixture then mix in the cocoa and margarine. Finally stir in the 1/4 cup of milk and if desired, the walnuts. Pour into the prepared pan.
Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean. To make frosting, Mix together the sugar free chocolate pudding mix and 1 cup skim milk using an electric mixer. Mix for about two minutes or until thick. Spread over cooled brownies before cutting into squares.
Skinny Brownies

Yield: 16 (2-inch) brownies
Low calorie fudge brownies with wholesome ingredients like wheat flour, olive oil and honey.


non-stick olive oil cooking spray
2/3 cup mild honey like clover or orange blossom
1/3 cup unsweetened cocoa powder like Ghiardelli
1/2 cup white whole-wheat flour like King Arthur Flour
1/4 teaspoon aluminum-free baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened applesauce
2 tablespoons olive oil
1 egg, at room temperature
1 teaspoon pure vanilla extract
1/2 cup chopped walnuts
1/2 cup semi-sweet chocolate chips

Preheat oven to 350°F. Line an 8x8 baking pan with parchment and spray with olive oil.
Measure the honey into a deep-sided small bowl and microwave on high power 45 seconds. Whisk in the cocoa powder and let cool.
Meanwhile in a small bowl whisk the flour, baking powder, baking soda, and salt together.
In a large bowl whisk applesauce, oil, egg, and vanilla together until well combined. Whisk in the cooled honey-cocoa mixture until smooth. Add the flour mixture and stir until all the flour is incorporated. Stir in the walnuts and chocolate chips if using.
Add the batter to the prepared pan and spread out evenly. Bake until the surface looks dry around the edges and a toothpick in the center comes out with a few moist crumbs clinging to it, about 25 minutes or 30 minutes if you added walnuts and chocolate chips. Don't over bake.
Cool the pan on a wire rack. Once cool refrigerate for 20-30 minutes. Remove the brownies using the parchment to a cutting board and slice into 16 squares. For clean cuts wipe the knife clean after each cut and dip in hot water. Store in an airtight container in a cool place 3-4 days.
86 calories each without walnuts and chocolate chips, 136 calories with walnuts and chocolate chips
Adapted from Jillian Michaels

Tasty Caramel Turtle Brownies

It's time for some Ooey Gooey Delicious Chocolate Caramel Turtle Brownies, These are so tasty you can't say NO to just 1.


For brownie layer

4 ounces semisweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
1 stick (1/2 cup) unsalted butter, cut into pieces
1 cup packed brown sugar
1 teaspoon vanilla
2 large eggs
3/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt

SECOND INGREDIENTS: For caramel-pecan layer

3/4 cup granulated sugar
1/3 cup light corn syrup
3 tablespoons water
1/3 cup heavy cream
1 teaspoon vanilla
1 1/2 cups pecans (6 ounces)

For Topping Chocolate Frosting and Caramel Drizzle


Preheat oven to 350 degrees. Add butter and flour a 9-inch square baking pan, tap off and discard the excess flour.

Make brownie layer:

In a heavy 1 1/2-quart saucepan melt chocolate and butter over low heat, stirring, until smooth and remove pan from heat. Cool mixture to lukewarm and stir in brown sugar and vanilla. Add eggs, 1 at a time, beating well with a wooden spoon until mixture is glossy and smooth. In a bowl sift together flour, baking powder, and salt and add to chocolate mixture, beating just until batter is combined well. Spread batter evenly in pan and bake in middle of oven 30 to 35 minutes, or until a tester comes out clean.
Cool brownie layer completely in pan on a rack.

Make caramel-pecan layer:

In a heavy 3-quart saucepan bring sugar, corn syrup, water, and a pinch salt to a boil over moderate heat, stirring until sugar is dissolved, and boil mixture, without stirring, until it turns a golden caramel. Remove pan from heat and carefully add cream and vanilla (mixture will bubble up and steam). Reserve 1/4 Cup for topping then in the rest Stir in pecans and quickly pour mixture over brownie layer, spreading evenly. Cool brownies completely in pan on a rack.

For Topping:

Frosting with Chocolate Frosting
Squeeze Caramel decoratively over brownies.

Chill brownies, loosely covered, until caramel is firm, at least 4 hours. Cut chilled brownies into 16 squares and remove from pan while still cold. Let brownies come to room temperature before eating. Brownies keep, covered and chilled in one layer, 5 days.

Sunday, January 26, 2014

Peppermint and Vanilla Cream Cheesecake

This is smooth and breezy good, with a fresh bite and smooth vanilla you just have to make this cheesecake up for a special day, like today, also might be just the right treat for the special Love day coming Up.

What you need:
25 chocolate graham crackers
1 tbsp sugar
12 tbsp unsalted butter, melted

3 -8 oz pkgs cream cheese
1 cup sugar
1 tsp peppermint extract
1 tsp vanilla extract
1/4 cup crushed peppermint candy plus a little for garnish
red food coloring(optional just for color)
1 cup sour cream
1/4 cup confectioners' sugar

For the Crust
cruh graham crackers into fine crumbs in a food processor. Mix the crumbs with the
sugar, salt, and melted butter. Press the crumb mixture evenly into the bottom and all around the
sides of a 9-inch spring-form pan, Chill in freezer for 15 min.

For the Cheesecake
Beat the cream cheese until smooth Add the sugar and mix to combine
Beat in the peppermint and vailla extracts and carefully fold in the crushed peppermint candy. Stir
in 2 or 3 drops red food coloring until filling is a light-pink color Pour filling into the crust;
smooth top with a spatula and refrigerate cheesecake until firm, 2 1/2 to 3 hours
Mix together the sour cream and confectioners' sugar and spread mixture evenly over the top of the
cheesecake Chill one additional hour; serve with extra crushed peppermint on top

Friday, January 24, 2014

CHERi's Miracle Whip Chocolate Cake

YES Chocolate Cake Made With Miracle Whip
This delicious recipe will earn you much praise from your friends and family. Yummy food really is one of life's pleasures. Eat drink and be merry and enjoy this recipe.It's Moist and Unbelievably Good The secret is in the Miracle Whip


2 cups all-purpose flour
1 cup granulated sugar
4 tablespoons cocoa
Dash of salt (optional)
1 1/2 teaspoons baking soda
1 cup Miracle Whip
1 cup cold water
1 teaspoon vanilla extract

Dark Chocolate Frosting(optional, sometimes I don't frost it, I just dust with powdered sugar)
1/2 cup plus 1 tablespoon unsweetened cocoa powder
1/2 cup plus 1 tablespoon boiling water
2 sticks (8 oz) butter
1/4 teaspoon salt
2 cups confectioners' sugar
12 ounces of dark chocolate chips* Optional: 1/2 cup chopped nuts of your choice


Preheat oven to 350 degrees F.
Grease an 11 x 7-inch glass baking pan.
Sift together dry ingredients. Gradually add liquid ingredients, mixing well.
Bake for about 20 to 25 minutes. Let cool completely before frosting.


1.  Combine cocoa and the boiling water, stirring until cocoa has dissolved.
2.  With an electric mixer on medium-high speed, beat butter, confectioners’ sugar, and salt until pale and fluffy. Reduce speed to low.
3.  Melt the chocolate chips in the top of a double boiler on the stove top. Remove from heat and let it cool down.
4.  Then, add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed.
5.  Beat in the cocoa mixture.
6.  Frost cooled cake, and sprinkle on the chopped nuts.


I love to cook a good Roast, what's a good roast? Well I can pick it up and tell by the look of the meat, don't pick a grainy piece of meat, but it should have some fat for good flavor. Then the secret is the cooking, and the seasonings, I like a lot of seasonings, pepper and some salt, meat needs salt.
This Roast is flavorful, juicy and makes a great gravy.

What you Need:
1 (3 to 3 1/2 lb.) boneless pork loin roast(I use any kind of pork roast that is a good buy)
4 cloves garlic, halved
1 large onion
1 T. olive oil
1 to 2 T. dried Italian seasoning
1 tsp. coarsely-ground pepper
1 tsp salt

How to Cook it:
Heat up a Large Pot with some olive oil. Cut 8 small slits in roast at
2-inch intervals; insert garlic clove halves deep into slits. Brush olive oil
evenly over roast, and sprinkle with Italian seasoning and pepper.
When oil in pot is hot, place roast in the pot and let it sear on all sides
Then once it's good and browned I add an onion sliced or diced
cook till those are tender. Then I add about a quart of water and let simmer for a couple
hours to cook the water down and simmer everything.
Once the roast is falling apart tender I make sure I have enough pan juices to make a good old
fashioned gravy.
Serve with beautiful Mashed Potatoes and a salad or vegetable.
You can also add carrots to the roast about 30 minutes prior to Finishing your roast if you want roasted carrots with this delicious dinner.
The Flavor is fantastic all together.
To make Gravy, heat your pan juices (you need about 4 cups of juices, if you don't have this much you can add some vegetable or chicken broth cubes or boxed in the pan heat up till bubbly and add about 2 Tablespoons of Cornstarch in a small bowl of 1/2 cup of cold water, mix your cornstarch till a thin creamy sauce, then when your juices are bubbly slowly stir the hot mixture and pour in the cornstarch mixture and KEEP STIRRING, this is important to make a good creamy smooth gravy.

Sunday, January 19, 2014

Cathleen's El Pato Fiesta Chicken

This is actually my daughter; Cathleen's Recipe for her Chicken  that is spiced nice with El Pato sauce, which is a hot spicy tomato sauce but it's really not all that hot, the El Pato Brand are gluten free and very good. I ask her to make it for me every chance I can get her to cook LOL

Number of Servings: 4

What you NEED:

I small can of el pato sauce
1/2 cup of lemon juice
4 boneless skinless chicken breast
1 chopped onion
1 green pepper sliced thin
olive oil
Tortilla Shells, Shredded Cheese, avocados diced and sour cream to serve

How to Make it:
first drizzle olive oil in a saute pan and get hot, when hot throw in onions and peppers and saute, once these are just tender, add your can of el pato sauce and lemon juice in a large pan with a lid, put the chicken in and turn heat to high just until boil comes
Then turn heat to med low cover with lid and cook for 15-20 min until fully cooked.
Then slice up chicken into small chunks and serve over your favorite rice. (recommended is brown for nutritional value)
We also like this served rolled in tortillas and served with diced avocado and sour cream.

CHERi's Healing Chicken Noodle Soup

When my kids are sick, especially my girls, they request homemade soups, mind you they are grown now; each one wants a different kind. Soups they grew up eating at home!
One likes chicken noodle..  I used spaghetti Noodles in this Soup but you can make Noodles if you like the wider homemade variety and have the time.  My version has onions, celery and carrots.  Do note that this isn't  a very brothy-soup.  It’s meant to be pretty thick and hearty.  My family is very happy with it!
After you make this soup you can put it up in large canning jars or freeze some, keep some on hand for those days when you need some comfort food.
REMEMBER: Every Time I make soup I stir it clockwise with Love and put healthy thoughts into it!!

What You NEED to make My Chicken Noodle Soup

5 cups of water
5 chicken bullion cubes
1 tsp pepper
1 tsp sea salt
2 tsp parsley flakes
1 tsp dried thyme
2.5 cups cooked, shredded chicken (I use the leg quarters sometimes or a whole chicken depending on what's on sale)
1 package (12 oz) spaghetti Noodles(yes that's what I said) or I even make homemade noodles which I will add to my blog
1 cup carrots, chopped into bite sized pieces
1 cup celery, chopped into bite sized pieces
1 cup diced onion(we like lots of onion, it cures illness, I used red onion in this batch)
1 whole Garlic, peeled and chopped(use lots of garlic)
1 large can cream of chicken or mushroom soup

How to Make it:
You can make the cooked chicken however you want to.  You can even buy a rotisserie chicken from the store.  I use either whole chickens or a bag of leg quarters, just depending what's on sale  I like cooking something in the kitchen awhile on the days I am home and have the time, and it is quite fun to do!

Onto the soup.

1) In large pot, add carrots, celery, water, parsley, thyme, pepper, salt, bouillon cubes.  Bring to boil.
2) Add noodles, onions, chicken.  Bring to boil again.
3) Put lid on, reduce heat and let simmer 20 minutes til noodles are cooked.

Enjoy!  This makes 5-6 bowls of soup for us.  But we also ate the soup with sandwiches, so we didn't have the world’s biggest bowls.  I stored the leftovers in canning jars.  You can also freeze some. When I re-heated it, I did have to add a bit more water as those noodles really soak it up!

I actually like to double this whole recipe and that way I know I have some for those days when someone calls and says: "MOM, I'm sick, I want Soup"!

CHERi's Baked *Fried* Chicken

Love Fried Chicken but hate all that Grease? Yeah, we know it's not healthy and I hate cleaning it up so here's a healthier and easy recipe that is so Tasty, the Secret is to get your butter really hot in the pan, but DO Not Burn, and be careful when putting chicken in pan to bake.

Serves: 6
What You NEED:
6 boneless, skinless chicken breast
1 cup all-purpose flour
½ teaspoon salt
1 tablespoon All Purpose Seasoning (I make My own)
¾ teaspoon pepper
2 teaspoon paprika
Salt (I use very Little)
½ stick butter (or ¼ cup)
1 gallon-size Ziploc bag (optional)

How to make it:
Place thawed chicken breasts in a bowl of buttermilk, cover, and let soak 20-30 minutes in the refrigerator..
Meanwhile, preheat oven to 400 degrees Fahrenheit.
Combine and mix thoroughly flour, salt, seasoned salt, 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).

All Purpose Seasoning

2 tablespoons Dehydrated Onion Flakes -- minced
2 tablespoons Sesame Seeds
2 tablespoons Parsley, freeze-dried -- flaked
2 teaspoons Oregano
2 teaspoons Garlic Powder
1 teaspoon Celery Seed
1 teaspoon Marjoram
1 teaspoon Dried Basil
1 teaspoon Spearmint
1 teaspoon Bay Leaf -- powdered
1/2 teaspoon Dill Seed
1/2 teaspoon Thyme
1/2 teaspoon Coriander
1/2 teaspoon Dry Mustard
1/2 teaspoon Rosemary

In a blender, blend dehydrated onion into finer pieces. Add remaining herbs. Blend to
mix well, but do not make into a powder. To keep herbs fresh, store in shaker top
bottle with tight fitting lid. Can be used on all cooking, and at the table too to be
used instead of salt.

This is similar to a commercial product called "Instead of Salt" All Purpose Herb

Cheri's Famous Spaghetti Sauce SUGAR FREE

"Years of experimenting with many recipes has yielded this recipe that is thick and meaty, yet easy and quick to prepare and the best part is this recipe has NO SUGAR added"

Feeds 4-6 people

1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
4 fresh mushrooms, sliced
1 pound ground turkey(or meat of your choice)
1 tablespoon dried basil
1 tablespoon dried oregano
ground black pepper to taste
1 (14.5 ounce) can stewed tomatoes
1 (27 ounce) can tomato sauce
1 (6 ounce) can tomato paste

How You make it:
In a large skillet over medium heat, saute onions, and garlic in olive oil until onions are translucent and the peppers are tender. Add the mushrooms, ground turkey, basil, oregano and ground black pepper; fry stirring frequently until the turkey is done. 
Add the can of stewed tomatoes with liquid and reduce heat; simmering until the tomatoes are soft and begin to fall apart. Add the tomato sauce and stir; add tomato paste to thicken. Simmer on very low heat for about 15 minutes, or longer if you want it to thicken more to your liking. Serve over you favorite pasta. 

Grandma's Old Fashioned Bread Pudding

Nothing better than My Grandma's Old Fashioned Warm Bread Pudding fresh out of the oven on a day like today, is creamy with a smooth vanilla flavor

What you NEED:
3 eggs
2 cans (12 ounces each) evaporated milk
1 Cup Milk
1-1/4 cups sugar
1/4 cup butter, melted
1/2 to 1 cup raisins
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 loaf (1 pound)bread, cubed(use old bread or it's best to let this bread dry out a day or two before using)

How to make:
In a large bowl, beat eggs. Add the milk, sugar, butter, raisins, vanilla, cinnamon and salt; mix well. Gently stir in bread cubes.
Pour into a greased 13-in. x 9-in. baking dish. Bake at 325° for 50-60 minutes or
until a knife inserted near the center comes out clean. Serve warm or cold. Refrigerate leftovers.

Yield: 12-16 servings

Sweet and Spicy Smokies

There are all kinds of recipes to make with lil smokies out but I came up with this recipe and it's a big hit at family get together s and is requested at our Christmas Eve and New Year's Eve Parties, it's sweet and spicy and depending on what Mustard you use you can vary the taste.

 2 (16 ounce) packages miniature smoked sausage links
 1 (15.5 ounce) jar apricot preserves(I like the low sugar aka Smucker's Low Sugar Apricot Preserves )
 1 (8 ounce) bottle mustard (your choice, honey mustard, Dijon, yellow, hot and spicy)

Combine apricot preserves and mustard in a slow cooker. Stir in the miniature smoked sausage links. Cook on High, until heated through, Keep on low 2 to 3 hours for Serving

Sunday, January 12, 2014

Spicy Orange Ginger Chicken

This is a really good Chinese Dish kicked up with some spice, it's not really hot, (unless you add more hot sauce than I did) You'll like this as much as we did, if you like orange and ginger chicken.
Serves 3-4

1/3 cup warm water
1/4 cup packed brown sugar
2 tablespoons orange juice
2 tablespoons soy sauce
2 tablespoons ketchup
1 tablespoon white vinegar
4 cloves garlic, minced
1 inch of fresh ginger grated
1/2 teaspoon crushed red pepper flakes
2-3 dashes of hot sauce, easy does it
1/4 teaspoon Chinese five-spice powder
1 teaspoon grated orange peel
2 tablespoons olive oil
1 1/2 pounds skinless, boneless chicken breast halves, cubed

1 cup water
1 cup uncooked white rice

2 teaspoons cornstarch
2 tablespoons cold water
chopped green onions for garnish

What you NEED:
In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined.
Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10 to 12 minutes. Pour the sauce mixture over the chicken, bring to a boil, reduce heat to medium-low, and cover the skillet. Simmer for 30 minutes, stirring occasionally.
While the chicken and sauce are simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the rice aside and keep warm.
Whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth, and stir into the chicken and sauce, a few teaspoons at a time. Let the chicken and sauce cook for about 2 minutes to thicken, then serve over hot cooked rice, sprinkled with green onion.

Thursday, January 9, 2014

Crock Pot White Cheesy Chicken Chili

This is a Thick Cheesy Chicken Chili with a little kick of Spices. If you like your chili spicier, I would add a lot more jalapenos.  I used about 3 tablespoons in my batch.

Original recipe makes 4 servings
 1/2 pound dried Great Northern beans
 1 pound skinless, boneless chicken breast halves
 1 small onion, chopped
 3 cups chicken broth
 1 tablespoon chopped jalapeno pepper
 1 teaspoon ground cumin
 1/2 teaspoon ground oregano
 1 teaspoon garlic powder
 1 can tomatoes with green chilies (drained)
 2 Large slices of Velveeta White Cheese(I Slice off about 2 Inches)
 4 ounces shredded Mexican cheese blend (optional)
 1/4 cup chopped fresh cilantro, or to taste (optional)


Place Great Northern beans into a large container and cover with several inches of cool water; let
stand 8 hours to overnight. Drain and rinse beans.
Place beans, chicken, onion, chicken broth, can of tomatoes, and Velveeta White Cheese, jalapeno pepper, cumin, oregano, and garlic powder in
a slow cooker.
Cook on High for 4 hours or on Low for 8 hours. Remove chicken breasts from the chili and place on
a work surface; shred chicken breasts with a fork and mix back into chili.
Spoon chili into 4 bowls; top each serving with 1/4 of the chopped tomato, 1 ounce Mexican cheese
blend, and 1 tablespoon chopped cilantro.

Wednesday, January 8, 2014


Crispy Italian Chicken stuffed with Cheese Roll-ups covered with Marinara Sauce and full of good spinach so Yummy and Delicious.

What You NEED:
2 lbs. boneless skinless chicken breasts (8 4-ounce pieces)
1 cup whole wheat Italian style bread crumbs
6 tablespoons grated Parmesan cheese, divided
5 ounces fresh baby spinach
3 cloves minced garlic
olive oil for sauteeing
½ cup part-skim ricotta cheese
1/4 cup beaten eggs
3 ounces fresh mozzarella cheese, thinly sliced
1 cup marinara sauce
sour cream
fresh basil for topping

How to Make:
Prep the chicken: Cut the chicken into 8 pieces and pound the pieces until they are thin
Place the breadcrumbs in a shallow bowl with 2 tablespoons of Parmesan cheese and set aside.

Prep the filling:
Chop the spinach and saute it with the garlic and just a drizzle of olive oil for 2-3 minutes or
until just barely wilted.
Combine the sauteed spinach with the ricotta, Parmesan cheese, and 2-3 tablespoons of the egg
Place the remaining egg whites in a separate shallow bowl and set aside.

Assemble the chicken:
Oil the bottom of a large baking dish and preheat the oven to 450 degrees.
Place one piece of chicken on a flat working surface.
Put a spoonful of ricotta-spinach filling right in the middle and roll the chicken up so that the
edges meet to form a “seam”.
Dip the entire chicken roll in beaten eggs, and then roll it in the breadcrumbs.
Place in a baking dish, seam side down. Repeat for the remaining 7 pieces of chicken.

Bake for 25 minutes.
Finishing touches: After 25 minutes, the chicken should be cooked through (white on the inside) and
browned on the top.
Cover the chicken with the marinara sauce and slices of fresh Mozzarella.
Bake for another 3-5 minutes or until cheese is melting.
Top with sour cream and Sprinkle with fresh basil.

NOTES To make the roll-ups Crispy do not place close together

Tuesday, January 7, 2014

Turn it Up a Notch Goulash

Here is a kick on Goulash, just a little spicy adds zesty flavor, we like it anytime, with some french bread slices, and a salad makes a good meal. Turn it up a Notch and ENJOY

1 1/2 lbs of ground beef
1 can of petite diced tomatoes
1 diced yellow onion
1 lb of rotini or macaroni pasta
1 can of corn drained (Optional)
2-4 tsp Chili Powder (To taste Preference)
1 tsp Smokey Paprika
2-4 cloves garlic diced
Touch of Salt and Some Pepper
1 large can of tomato juice

Brown burger and onion in skillet. Add garlic and cook till tender
When cooked place all other ingredients in pan and add enough tomato juice to cook the noodles in. Use chili powder and paprika to your taste preference. I use quite a bit of it myself. Simmer with a lid on till noodles are cooked through.

This is a childhood favorite of mine. The simpler the better and I still make it for my kiddos too. They love it
You can leave out the chili powder and paprika if you like it without spice.

Spicy Turkey Burgers

Spice up boring turkey burgers by creating incredible flavor with exotic spices and herbs. Enjoy on a toasted bun with desired fixings and spiced mayonnaise!

READY IN  40 Min  Makes 8 patties

What you Need:
2 pounds lean ground turkey
2 tablespoons minced garlic
1 teaspoon minced fresh ginger root
2 fresh green chile peppers, diced
1 medium red onion, diced
1/2 cup fresh cilantro, finely chopped
1 teaspoon salt
1/4 cup low sodium soy sauce
1 tablespoon freshly ground black pepper
3 tablespoons paprika
1 tablespoon ground dry mustard
1 tablespoon ground cumin
1 dash Worcestershire sauce

Preheat the grill for high heat. You can also cook these in a hot skillet as well
In a bowl, mix the ground turkey, garlic, ginger, chile peppers, red onion, cilantro, salt, soy sauce, black pepper, paprika, mustard, cumin, and Worcestershire sauce. Form the mixture into 8 burger patties.
Lightly oil the grill grate. Place turkey burgers on the grill, and cook 5 to 10 minutes per side, until well done.
You can serve on buns, rolls or without bread, great if you watching calories.