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Saturday, July 23, 2016

Carrot Cake

This is an old fashioned recipe for Carrot Cake, it's moist and good

What you need:
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans (optional)

1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

How to make it:
Preheat oven to 350 degrees F (175 degrees C).
Grease and flour a 9x13 inch pan, or two round pans as I did
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Thursday, July 21, 2016


Here is another delicious recipe So refreshing and delicious!

For the Creamy Pie
1 5 oz can Evaporated milk
1 3.4oz box of instant lemon pudding mix, one small box
2 8oz packages of cream cheese
¾ cup frozen lemonade concentrate

For the Pie Crust
2⅔ cup graham cracker crumbs
⅓ cup sugar
⅔ cup butter, melted
Or you can use 1 graham cracker crust, 9 inch

Preheat over to 350°
For the Pie Crust
In a medium mixing bowl, combined all ingredients and whisk together until well combined.
Press graham cracker crumbs into deep dish pie dish and make sure to go up the sides.
Bake for 10-12 minutes. Remove from oven and let cool.

For the Creamy Pie
In a small mixing bowl, combined milk and pudding mix.
Beat on low speed for 2 minutes (mixture will be thick).
In a medium mixing bowl, beat cream cheese until light and fluffy, about 3 minutes.
Gradually beat in lemonade concentrate.
Gradually beat in pudding mixture.
Pour mixture into cooled graham cracker crust, or into a pre-made graham cracker pie crust.
Cover and refrigerate for at least 4 hours.

Tuesday, July 19, 2016

Blueberry Stuffed French Toast

I like breakfast but since the kids are grown, I really hate to cook in the mornings, LOL I honestly don't do Mornings these days because I don't have to and I've really always been a night owl. That being said I do however like to eat breakfast foods. This recipe is fast and easy to make the night before and I have included two recipes for small families and larger. So do make this, and I even make homemade syrup for ours. You should really try this soon, a special sunday breakfast or have it for brunch. Enjoy

Small recipe serves 3-4

4 ounces cream cheese
6-8 slices white bread (depending on the thickness)
3/4 cups frozen blueberries
6 eggs
1 cups milk
3 tb honey

Thickly spread cream cheese on 6 slices of white bread.
Place bread (cream cheese side up) on the bottom of a greased
9 x 9 inch baking dish.
Evenly distribute blueberries on top of the bread.
Cube the remaining 6 slices of white bread and sprinkle over
the blueberries.
Combine eggs, milk, and honey and mix well.
Pour this mixture over bread cubes.
Refrigerate covered with foil overnight.
Bake at 350 degrees for 1 hour (25 minutes covered with aluminum foil,
20 minutes uncovered).Ovens do vary though Serve with maple syrup.

large recipe serves 6-8

8 ounces cream cheese
12 slices white bread
1-1/2 cups frozen blueberries
12 eggs
2 cups milk
1/3 cup honey

Thickly spread cream cheese on 6 slices of white bread.
Place bread (cream cheese side up) on the bottom of a greased
9 x 13 inch baking dish.
Evenly distribute blueberries on top of the bread.
Cube the remaining 6 slices of white bread and sprinkle over
the blueberries.
Combine eggs, milk, and honey and mix well.
Pour this mixture over bread cubes.
Refrigerate covered with foil overnight.
Bake at 350 degrees for 1 hour (1/2 hour covered with aluminum foil,
1/2 hour uncovered). Serve with maple syrup.

Crockpot BBQ Chicken Sandwiches

This recipe is similar to southern pulled pork sandwiches, but it's made with chicken instead. It is made with only a few ingredients in the slow cooker so you will be surprised just how good it tastes. I've been making this for years and EVERYONE loves it, I am always asked for the recipe. It's fast and easy to make.


Original recipe makes 5 servings
 1 1/4 pounds skinless, boneless chicken breast halves
 1 cup chopped sweet onion (such as Vidalia®)
 1 cup barbeque sauce(homemade or boughten)

Put chicken breasts in a slow cooker and top with onion and barbeque sauce.
Cook on High for 4 hours. Shred chicken with 2 forks and continue cooking Low for 4 hours more.

Broccoli Chicken

Another great chinese dish, this one is made with chicken and a sweet sticky sauce
Serves 4


8 oz Chicken breast sliced in small pieces
6 oz broccoli florets
6 oz carrots(optional)
4-6 oz mushrooms(optional)
Water, for boiling
2 1/2 tablespoons oil
2-in ginger, peeled and sliced


1/2 tablespoon soy sauce
1 teaspoon rice wine or sherry
1/4 teaspoon sesame oil, optional
3 dashes white pepper
1 tablespoon corn starch


1 tablespoon soy sauce
1 tablespoon oyster sauce
1/4 teaspoon sesame oil
1/2 teaspoon sugar
1 teaspoon cornstarch
4 tablespoons water


Marinate the chicken with all the ingredients for the Marinade, about 15 minutes.
Bring the water to boil and add a few drops of oil. Blanch the broccoli florets in the hot water, about 10 seconds. Remove the broccoli immediately with a strainer or slotted spoon, draining the excess water. Set aside.
Heat 1 tablespoon of oil in a wok or skillet over high heat. Stir-fry the chicken cooked. Dish out and set aside.
Heat the remaining oil in a wok or skillet over high heat. Add the ginger and stir-fry until aromatic. Transfer the chicken into the wok or skillet and stir-fry until everything is cooked through, about 1-2 minutes. Add the broccoli and then the Sauce, stir to combine the ingredients well.
As soon as the Sauce thickens, dish out and serve immediately.

Friday, July 15, 2016

Fisherman's Red Velvet Cake with Cream Cheese Frosting

This cake I made for one of my Son-in-laws this week for his birthday
He likes to fish, in fact he often takes me fishing with him so I wanted to make him a special cake this year. It is a red velvet cake with cream cheese frosting, then it's topped with
Molding Chocolate that I made the Bass Fish and Cattails and rocks all from
This is not an easy task, it takes patience to make and let sit up to air dry
It is all edible except for the cattail stems.
The fish pieces are made of rice crispy and marshmallow formed into basic shapes
then each piece is covered and shaped from chocolate molding clay that I made
Then dried several hours, days is often even better, and painted with luster dust.
The instructions make Molding Chocolate, and Rice Crispy Forms are here
The cake recipe and frosting is below

NOTE: I use Wilton cake pans, and so I double each recipe below to make a bigger cake because Wilton or most Cake decorator pans are fuller than normal pans you buy.
You will also need to bake the cake longer than the recipe. I baked ours about 55 minutes.
Ovens will vary it's best you know your oven.

What you need:
2 1/2 cups All-Purpose Flour
1 1/2 cups Sugar
1 teaspoon Baking Soda
1 teaspoon Salt
2 tablespoons Cocoa Powder
1/2 cup Vegetable or Canola Oil
1 1/4 cup Buttermilk
2 Eggs (room temperature)
2 tablespoons Red Food Coloring
1 teaspoon White Vinegar
1 teaspoon Pure Vanilla Extract

16 oz Cream Cheese (room temperature)
1 stick Butter (room temperature)
2 cups White Chocolate Chips (melted)
1 teaspoon Vanilla
2 cups Powdered Sugar

How to make it:
Butter and flour two 9" round cake pans. Line with parchment.  In the bowl of a standing mixer, combine the dry ingredients.  Mix for 30 seconds with paddle attachment.
In separate bowl, combine wet ingredients.  In two parts, pour wet ingredients into mixer.  Mix on medium speed until combined.  Do not over mix.  Pour batter into prepared pans.  Bake on center rack for 35 minutes at 350 or until a toothpick inserted in the center comes out clean.  Cool for 10 minutes, then turn out on wire rack.  Cool cakes completely.
Cut each cake in half horizontally to make four layers.
Prepare frosting: Beat cream cheese and butter in a large bowl with an electric mixer until combined. Add the melted chocolate and vanilla, and then continue to mix until incorporated. Next, slowly add the sugar, beating until the frosting is light and fluffy.
Frost the top of each layer, then sides, finishing with the top.

Tuesday, July 12, 2016

Homemade Stuffed Crust Pizza

You can have fun making pizza, assign different foods for people to bring and prepare
Make your crust while you prepare the toppings and have fun with it.
We even made our own Stuffed Crust Pizza, and you can too.

What you need:
For the Pizza Dough:
1 1/4 cups warm Water (95ºF)
1/4 ounce package Active Dry Yeast
1 1/2 teaspoons Sugar
3 1/2 cups Flour
scant 2 tablespoons Salt
1/4 cup Extra Virgin Olive Oil
Semolina or cornmeal for dusting

For Pizza toppings:
What do you like, let your imagination go wild here, get creative or basic
What do you feel like today?
We used: 
1 lb Italian sausage cut into chunks cooked
1 lb Ground beef cooked
1/2 to 1 large onion sliced or diced
1 can black ripe olives sliced and drained
Cheese lots of it shredded
Parmesan cheese
1 small can tomato sauce with added Italian Seasonings mixed in
thin strips of Mozzarella to put into the crust
Italian Seasoning
salt pepper garlic powder and a little coarse salt(your choice)

How to make it:
Note: Make sure your water is not too hot or your yeast will never work, not too cold testing with a thermometer is always best, or with your finger test the water first make sure it's warm but not really hot. In a large bowl, dissolve yeast and sugar in water; let stand for 5 minutes. Add oil and salt. Stir in flour, 1 cup at a time, until a soft dough forms. Turn onto floured surface; knead until smooth and elastic, about 2-3 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. 

While waiting for dough to rise cook beef and onion over medium heat until no longer pink; drain. Punch down dough; divide in half. 
Next roll the crust out as thin as you can for thin and crispy or leave a little thicker if you like the dough pizza 
Press each half into a greased  and slightly dusted (cornmeal)12-inch pizza pan. Leaving a wide edge lapping over the pan this will fold over for the Stuffed crust.
Next lay thin strips of mozzarella cheese around the crust edge and wrap over and seal into the pan edge of the pizza crust for the stuffed crust.
Combine the tomato sauce, with Italian Seasonings (oregano and basil); spread over each crust. Top with beef mixture, your toppings and cheese. 
Bake at 400 degrees F for 25-30 minutes or until crust is lightly browned.

Flavors are endless with a little practice you can be a premier pizza chef right at home.

While you are making pizza you can take some extra pizza dough and make
Garlic Cheesy Knots too
Just roll out the dough, add cheese, garlic powder and roll up and slice or make pretzel twists or bread sticks and you have your own Cheese Breads

Black Bean Corn Salad

I keep saying we need more fresh veggies and salads in our lives. So I work at thinking up combinations of ways to get those vitamins and nutrients in our diet, join me in trying this really tasty salad, it's fresh for summer, good in the winter, so give it a try.

What you Need:
1 19-ounce can black beans, drained and rinsed
1 19-ounce can corn drained
1 teaspoon minced seeded jalapeño chile
1/2 red onion, finely chopped, rinsed in cold water and drained
2 plum tomatoes, cored and chopped in 1/4-inch pieces(a can of italian tomatoes will work)
1/2 large jicama, peeled and chopped in 1/4-inch pieces(optional)
1 garlic clove, minced or finely grated on a microplane
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Juice of 2 limes
1 tablespoon sherry vinegar
2 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper
2 tablespoons finely chopped fresh cilantro or parsley

How to make it:
Combine all ingredients in a large bowl and mix well to blend. Set aside for at least an hour to allow flavors to mingle. This salad may be prepared several hours or up to 24 hours in advance; if so, refrigerate and remove from the refrigerator about an hour before serving
This recipe chopped fine also works as a salsa with chips too.

Monday, July 11, 2016

How to cook Great Steak

Nothing better than STEAK, Ribeye, T-Bone, New York Strip, Sirloin, Skirt Steak, you name it, we love our steaks
We like them Grilled, Pan Seared, Oven cooked, anything but Raw, I want mine cooked medium to well, some like them more rare than I do.
No matter how delicious I like Steak sauce, ketchup and special sauces and butters
One of my favorite is Blue Cheese and Butter topped off on a hot cooked steak, Delicious

Blue Cheese Butter
1 Cup warm not melted butter
1/2 Cup crumbled Blue Cheese
Mix and drop on the top of your hot cooked steak and enjoy dinner

When we cook steak, we always use a combination of the following depending on our mood
but never cook your steak without some of the following
garlic fresh
garlic powder
onion powder
teriyaki sauce
bbq spices
chili powder
the combinations are endless, think about what you like and try it

The main thing to remember get your pan HOT, using either butter or Olive oil in the skillet, then drop the steak in and let it cook on one side till it is sizzling and seared well, if you go to turn it and it's sticking to the pan, it's not ready to turn.
You want those crispy brown bits in the pan and on your steak for best flavor, don't turn to soon, don't turn too many times.

Anyway you like yours make sure to cook them right. Here is an article on cooking great steaks I am reposting

cooking steak how you like it

Heat the pan over a medium-high flame, and add a tablespoon of oil. Choose an oil with a high smoke point, such as grapeseed or olive oil. Place the steak into the oil-coated pan, ensuring the pieces of meat do not touch (if you are making more than one steak). When the meat hits the pan, you should hear a sizzling sound, which means the pan is hot and the perfect temperature to sear the steak.
For a one-inch steak, cook the steak for about five minutes, and turn it and sear the other side for about three minutes (for medium done).

Timing Variations
Steaks come in different varieties and different thickness. Both variables make a difference in cooking length and overall flavor. The average size of a steak is one inch, though there are thinner steaks, such as New York strips, or thicker steaks with bones, such as T-bones. Make adjustments to the cooking time based on the thickness of the steak. For example, when cooking a thinner steak (approximately one-half inch thick) on the stove, cook one side for three minutes. Then turn the steak and cook the other side for two minutes (for medium done). A thicker steak will take more time, approximately six to eight minutes on the first side and five on the second side. Add a few minutes if necessary, but you cannot reverse an over-cooked steak.

Place the spike point of the meat thermometer into the center or thickest part of the meat, being careful not to poke all the way through the steak. For rare steak (red in the center, with some pink) the internal temperature of the steak should be 140 degrees. For a medium steak (some pink in the middle, no red), the internal temperature should be 160 degrees. For a well done steak (no pink, all brown), the internal temperature should be 170 degrees.
Read more:

Sunday, July 10, 2016

Chicken Fried Chicken

Chicken Fried Chicken is so good, best of all get the kids involved, let them smash the crackers up in a big baggie to help make it. No kids to help no problem put the crackers in the food processor and speed up the smashing. The seasoning is so good, you'll enjoy staying home to eat.

What you Need:
30 saltine crackers
2 tablespoons all-purpose flour
2 tablespoons dry potato flakes
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1 egg
1/4 cup vegetable oil
6 skinless, boneless chicken breast halves

How to make it:
Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.
Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.
One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.

Fried Green Beans and Asparagus

We had fried green beans at a couple restaurants and I was thinking, why can't we make our own version and that's just what we did today, and oh are they good. Plus best of all we decided to make some Fried Asparagus too, use the same recipe  Here is a batch of both cooked up for dinner. You need to try this recipe

What you need:
1 pound fresh green beans/ Asparagus
1/2 cup all-purpose flour
1 egg
1 cup seasoned bread crumbs
2 cups vegetable oil, or as needed

How to make it:
Bring a pot of water to a boil; cook beans in boiling water until bright green, about 2 minutes. Immediately transfer green beans to a bowl of ice water to stop the cooking process. Drain and dry beans with paper towels.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Pour flour into a bowl.
Whisk egg in a separate bowl.
Pour breadcrumbs into a bowl.
Coat green beans with flour; transfer to beaten egg and coat evenly. Press coated green beans into bread crumbs.
Fry breaded green beans, working in batches, in the hot oil until golden brown, 3 to 5 minutes. Transfer fried beans to a paper towel-lined plate to drain.
We serve them with homemade Ranch dressing

Saturday, July 9, 2016


Just like Grandma used to make, the beans have so much more flavor by cooking them this way you will be amazed how good they really are and oh the bacon flavor.

Serves 6 to 8

What you need:
4 to 6 slices bacon
1 lg. onion, chopped
1 1/2 to 2 lbs. green beans, snapped
1 1/2 c. water
Salt and pepper to taste
6 to 8 new potatoes (optional)
1 cube chicken bouillon (optional)

How to make it:
In a heavy pon, fry the bacon until crisp over medium heat; remove the
bacon and drain. Add the onion to the bacon grease and saute until
limp. Add the green beans, water, salt, pepper, and any of the
optional ingredients. Simmer the mixture, covered, for 45 minutes, or
until tender, and some of the water has cooked away.

Thursday, July 7, 2016

Asparagus Mushroom Skillet Sizzle

This dish is good to serve as a side dish, or you can make it up for a main meal and add a salad with it.. This is also really good to cook up on the grill in foil and great for camping.

What you need:
Asparagus, ends cut off
8 oz mushrooms your choice
1/2 onion sliced
pkg smoked sausage or any sausage you like sliced, (I like diagonal slices)
2-3 tb olive oil

How to make it:
Add olive oil and heat till hot, then toss in onions, and cook about 3 minutes till tender
add mushrooms and asparagus and cook till done, about 8 minutes you don't want it all too done, a little crunch to asparagus is good.
Add the smoked sausage and cook till brown, serve and enjoy

I served this with Pan fried pork chops

Pan Fried Caramelized Pork Chops

These are rich and brown and dripping with Caramelized Onions
I use boneless but you can do bone in pork chops or pork steak too

what you need
4 boneless pork chops or your choice of pork
1 large onion sliced
2 tb olive oil
salt and pepper and a touch of garlic powder to taste
dash of Worcheshire sauce

how to cook them:
Heat oil in skillet till nice and hot then add pork chops and season with salt and pepper
and a little garlic powder
when pork chops are nice and brown, on each side, I cook about 5 minutes per side and turn
when I turn them I add a dash of worcheshire sauce and the onions
and cook till crispy brown, the secret here is not to move anything around, but instead just let it all cook crispy.
They turn out tender and have that extra crispy brown good stuff cooked flavor

I Serve this with my Asparagus Mushroom Skillet Sizzle

Creamy Tuscan Garlic Mushroom Chicken

Creamy Tuscan Garlic Chicken has the most amazing creamy garlic sauce
with spinach and mushrooms, you can add tomatoes if you like
It's so good! A meal ready in 30 minutes!

Serves: 4-6

What you Need:
1½ pounds boneless skinless chicken breasts, thinly sliced
3-4 cloves of garlic minced
1/2 onion diced
2 Tablespoons olive oil
8 oz mushrooms sliced
1 cup heavy cream
1 cup milk
½ cup water
1 1/2 tb flour to thicken sauce
1 teaspoon garlic powder
1 teaspoon italian seasoning
½ cup parmesan cheese
1 cup spinach, chopped
½ cup sun dried tomatoes(Optional)

How to make it:

In a large skillet add olive oil and cook the onions, garlic a few minutes
then add chicken on medium high heat for 3-5 minutes on each side or
until brown on each side and cooked until no longer pink in center.
Remove chicken and set aside on a plate. Leave the drippings in pan.
Add 1/2 cup water to drippings
Add the heavy cream, flour, garlic powder, italian seasoning,
and Whisk over medium high heat until it starts to
thicken. Add the Mushrooms and cook till tender about 5 minutes, next add
spinach and sundried tomatoes(optional) and sprinkle parmesan cheese over all
let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve
over or mixed in with pasta, that's how we do it.

the creamy sauce looks delicious doesn't it
lastly you add the parmesan cheese and it's almost ready to eat

Monday, July 4, 2016

Red White and Blue Poke Cake

Red, white and beautiful! A simple cake-mix cake becomes the hit of your Fourth of July gathering with just a few easy additions. It's cool and fresh and pleases everyone every time I make it.
NOTE: do not cover cake with a tight lid that might squish the cake like I did! LOL
It still tastes delish but was much prettier before I put a lid on for travel
Oh well...

Servings 16

What you need:
1 box Betty Crocker™ SuperMoist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 box (4-serving size) Jell-O™ strawberry-flavored gelatin
1 cup boiling water
1/2 cup cold water
1 box (4-serving size) white chocolate instant pudding and pie filling mix
1/3 cup milk
1 container (8 oz) frozen whipped topping, thawed
1 cup sliced fresh strawberries
1/2 cup fresh blueberries

How to make it:
Heat oven to 350°F (325°F for dark or nonstick pan).
Make and bake cake mix as directed on box for 13x9-inch pan. Cool completely in pan, about 1 hour.
Pierce cooled cake with fork at 1/2-inch intervals. In medium bowl, stir gelatin and boiling water until dissolved. Stir in cold water. Carefully pour mixture over entire surface of cake. Refrigerate at least 3 hours until serving time.
In large bowl, mix pudding mix and milk until well blended. Gently stir in whipped topping. Spread over cake. Arrange strawberries and blueberries on top of cake to look like flag. Store loosely covered in refrigerator.