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Thursday, September 22, 2016


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

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

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

How to make it:

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

Pumpkin Muffins

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

Makes 12 muffins or 6 large

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

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

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

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

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

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

Tuesday, September 20, 2016

Beef Stew

The other day I made a tasty Pot Roast and with the leftovers I turned it into a quick simple but oh so good Beef Stew, with the Pot Roast Recipe you can easily cook enough to have two meals with this recipe for stew. My Pot Roast Recipe can be found here
I am a little old fashion at heart, and I LOVE good ol' home cookin!
If you have the ingredients leftover from my Pot Roast then all you have to do is throw together and make gravy. I have put the complete recipe for those who want to make it fresh or didn't have enough leftover pot Roast ;)

1/3 Cup flour
1 Tsp salt
1/4 Tsp pepper
2 pounds beef stew meat (with bones, if possible)
4 tbl shortening
3 Beef bouillon cubes
1 Tbl Worcestershire sauce
1 large onion, slice
4 cloves garlic minced
2 bay leaves
1/4 tsp allspice
12 small carrots
1 Leek chopped in slices
2 stalks of celery chopped
8 small new potatoes

Mix the flour, salt and pepper (to taste) and roll the beef cubes in the mixture.  Shake off excess.  Melt the shortening over high heat in a Dutch oven or heavy-bottomed pot with cover.  When the fat is very hot, add the beef.  Add only enough so that it won't be crowded and can brown on all sides. When the last batch of meat is browned, return it all to the pot.  Pour on 6 cups of boiling water
(stand back when you do, since this might splatter a great deal).  Add the bouillon cubes.  Stir.  Add the Worcestershire sauce, 1 large onion, garlic, bay leaves and allspice.  Lower the heat and cover; simmer for 1 1\2 to 2 hours, or until the meat is tender.  Add the carrots, onions, and potatoes and cook until tender  Let sit about 10 minutes before serving as it will be very hot.

When I'm in a hurry or am out of carrots I use 1-2 cups of frozen vegetables, you can add whatever veggies you like. I add frozen veggies just the last 10 minutes before it's done.

Homemade Salsa

There are several kinds of Salsa Recipes and I've tried lots of ways of making it. Here are some of my favorite recipes for Salsa

Fresh Easy Salsa
6 tomatoes
3 jalapenos
1 medium white onion
1/2 a medium red onion
1 cup cilantro
5 cloves garlic
3 or 4 Green Onions slices small and tossed in last

Mince or dice all veggies how you like, then mix, Add salt and pepper to taste
Leave it sit about 30 minutes for best taste
Serve fresh with good chips

Cheesy Garlic and Brown Sugar Pork Chops

Sweet and Cheesy with a hint of Garlic, these are better than plain old Pork Chops
Try these today with your favorite sides

4 pork chops (I used boneless)
4 garlic cloves, finely minced
1/3 cup brown sugar
4 tablespoons butter, melted
1 teaspoon paprika
1/2 cup shredded colby-jack cheese
salt and pepper to taste

Rub both sides of pork chops with garlic and brown sugar. Place in square baking dish and drizzle butter over top. Sprinkle with paprika, salt and pepper.
Bake on 350 for 20-25(30-20 for thicker chops) minutes or till internal temperature is 155 degrees.
Remove from oven and sprinkle with cheese. and bake an extra 5 minutes to melt cheese

How to Store Parsley, Cilantro, and Other Fresh Herbs

This works best for Parsley Cilantro and other herbs really!

I have tried several ways to store and keep herbs different ways work with different herbs
Here is what I find works best

Snip off the bottom of the stems.
Make sure the leaves are completely dry. Better to hold off rinsing them until you're about to use them.
Fill a jar or a water glass partially with water and place the stem ends of the herbs into the water in the jar.
If you are storing the herbs in the refrigerator, cover loosely with a plastic bag. Cilantro loves cool temperatures and should be stored in the refrigerator. Parsley can be stored at room temperature or in the refrigerator. According to Harold McGee, basil is ideally stored at room temperature and not in the refrigerator, because it is susceptible to damage from cold.
Change the water after several days if the water starts to discolor.
Fresh parsley, cilantro, basil, and other fresh herbs can last up to 2 weeks or longer when stored this way.

Another way  to store herbs is to wrap them in a wet paper towel and put
them in a plastic bag in your fridge. My rosemary, thyme, and parsley lasted for a
month and was still fresh. I recommend this method.

Basil however needs to be stored in a glass of water, covered with a plastic bag but
DO NOT PUT IN Fridge as Basil doesn't like to get cold

Join me on Facebook at my Craft and Recipe Page
for more recipes and crafts

Saturday, September 17, 2016

Chicken Kabobs

I marinate chicken in this slightly spicy dressing then grill it up with veggies you like
I used green peppers, onion chunks, mushrooms this time but you can do others as well.
They are so good for an easy healthy dinner, you could cook them in the oven too.

serves 2
what you need:
1 lemon (juice & zest)
2 cloves garlic (minced)
1/2 teaspoon chili flakes
1 tablespoon fresh oregano (chopped)
1 pound chicken breasts (boneless skinless, cut into 1 inch cubes)
Kosher salt and freshly ground black pepper

Veggies you like cut into chunks
skewers soaked in water about 30 minutes before grill time

How to make it:
In a large bowl, whisk together the lemon juice, zest, garlic, chili flakes, oregano
and ¼ cup olive oil. Add the chicken pieces and toss to coat. Cover and place in the
refrigerator to marinate for 2-3 hours or overnight.
Preheat a grill or grill pan to medium-high heat. Remove the chicken and let sit at
room temperature while the grill preheats. Soak 8-inch bamboo skewers in water for 30
Place chicken and veggies on skewers Place skewers on the grill and cook for 4-5 minutes per side, until nicely charred and cooked though. Remove skewers to a serving platter and let rest for 5 minutes before serving.

Friday, September 16, 2016

Beef Pot Roast

Pot Roast is one of my specialties there are many ways to make it, and the good thing is you can use several different veggies in depending on season and what's on sale or growing in the garden

Serves 4
What you need:
1 1/2 to 2 pounds chuck roast
Salt and freshly ground black pepper
Olive oil
1 large onion, diced
5 cloves garlic, smashed and roughly chopped
1 1/2 cups red wine
1 whole sprig fresh rosemary
2 whole sprigs fresh thyme
1 tablespoon unsalted butter
2 tablespoons fresh thyme leaves
1 16-ounce bag baby carrots

How to make it:
Heat a heavy deep pan or Dutch oven over high heat. When the pan is hot, place each piece of the chuck roast in the pan. Sear for several minutes (or until the the meat releases easily) on both sides. You may need to do this in two batches; don't crowd the pan. Let the meat get quite dark, with crusty spots on both sides.

When the meat is well-browned, remove it from the pan and put on a plate. Drizzle a little olive oil into the pan and turn the heat down to medium. Add the onions and garlic, and sprinkle lightly with salt. Cook the onions and garlic for about 5 minutes, stirring until they are soft. Add the wine and scrape any remaining bits of meat up from the bottom of the pan. Bring the mix to a simmer, then turn off the heat.

Add the meat back into the pan. Place the rosemary sprig and whole thyme sprigs in the pot. Cover with a tight-fitting lid and cook for 1 1/2 hours, or until the meat is very tender on medium low heat.

For the last 30 minutes you need to add the carrots to the pan, if the juices have cooked low, add some broth to the pot to cover the carrots hen add the thyme leaves. Season generously with salt and pepper. Leave the carrots in the pot for the last 30 minutes of cooking the pot roasts until tender.

When everything is done, remove meat from pan to rest 10 minutes before serving while you wait it's time to make the gravy, you should have plenty of meat juices now, I make gravy using 3 tb cornstarch and 1 1/2 cup of cool water or milk mix this till smooth and get your juices bubbly hot, quickly stir in the cornstarch mixture and keep stirring till it's nice and thick gravy, it should be nice and brown to light brown if using milk.

Dinner is ready, enjoy

Raw Apple Cake

 My mom used to make a raw apple cake, this is her recipe that I updated a bit with adding chi seeds and flax seeds for fiber and a different taste. Try my recipe

This recipe is so good and easy, it takes fresh chopped apples, no cooking first, fresh is good.

makes 1 - 9x13 inch pan

what you need:

 1 cup white sugar

 1/2 cup brown sugar

 1/4 cup chia seeds

 1/4 cup flax seeds

 2 1/4 cups all-purpose flour

 1/4 teaspoon salt

 1 teaspoon baking soda

 2 teaspoons ground cinnamon

 1/2 cup vegetable oil

 2 eggs, beaten

 1 cup sour milk

 2 cups apples - peeled, cored and chopped



 1/4 cup brown sugar

 1/4 cup white sugar

 1/2 cup chopped walnuts

 1/2 teaspoon ground cinnamon

How to make it

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Make the topping by mixing together 1/4 cup brown sugar, 1/4 cup white sugar, chopped walnuts and 1/2 teaspoon cinnamon. Set aside.

In large bowl, mix together 1 cup white sugar, 1/2 cup brown sugar, flour, chia and flax seeds, salt, baking soda and cinnamon. Make a well in the center, and pour in the oil, eggs and sour milk. Beat until smooth, then fold in chopped apples.

Pour batter into prepared pan. Sprinkle with topping mixture. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

ready for the topping
here is the topping
ready to bake

Monday, September 5, 2016

Homemade Hash Breakfast Casserole

Love Hash, and this is one of the best, it's healthier than most you can buy and best of all it's homemade.

What you need:
1 can corned beef
4 potatoes cubed or diced, we like ours a little bigger
1 onion diced
1 clove garlic minced
salt pepper to taste

Heat up some Olive Oil in a large skillet and once it's hot toss in your potatoes, garlic and onion and cook till nice and brown, then add corned beef and stir and seasonings and cook till all is crispy and hot.
Serve up with your favorite toast or sides to go with this
Have a great day

Breaded Chicken Strips

It is easy to make, but requires time to marinate. Very tender and tasty. Use dipping sauces that you like best. My secret that makes this chicken so good is the cornstarch, that's right, it's oh so good.

What you need:
6 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 egg, beaten
1 cup buttermilk
1 teaspoon garlic powder
1 cup all-purpose flour
1/2 cup cornstarch
1/2 cup seasoned bread crumbs
1 teaspoon salt
1 teaspoon baking powder
1 quart oil for frying

How to make them:
Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours.
In another large, resealable plastic bag, mix together the flour, cornstarch, bread crumbs, salt and baking powder. Remove chicken from refrigerator, and drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal, and shake to coat.
Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C).
Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels. I test my chicken with a meat thermometer
Use your favorite sauces for dipping!!

Baked Spicy Asian Chicken

I used chicken legs and thighs for this recipe you can use any part of the chicken you like though, it is the best of fried chicken with a sweet spicy Asian Twist

what you need:
2 teaspoons cornstarch
1 tablespoon water
2 tablespoons coconut oil
3 garlic cloves (minced)
1 Tbsp freshly grated ginger
3 scallions (sliced, whites & greens separated)
1/4 Cup low-sodium soy sauce
1/2 Cup honey
2 limes (juiced)
1 tablespoon sesame oil
2 teaspoons chili flakes
2 pounds chicken wings (I used chicken legs and thighs)
Kosher salt and freshly ground black pepper

How to make them:
In a small bowl make a slurry by stirring together he cornstarch and a tablespoon of water. Set aside.
Heat a few tablespoons of coconut oil in a sauté pan. Toss in the garlic, ginger and scallion whites, cooking for 30 seconds or until golden
Stir in the soy sauce, honey, lime juice, sesame oil and chili flakes. Whisk in the cornstarch slurry and bring to a boil. Reduce to a simmer and cook for 3-4 minutes, until sauce has thickened slightly. Remove from heat and allow to cool to room temperature.

Preheat oven to 350º F.
Season chicken wings with salt and pepper, place in a rimmed baking dish. and bake for 20 minutes.
Remove the baking dish from the oven and carefully pour the sauce over the wings. Return the dish to the oven for 20 minutes, or until wings are cooked through and sauce is sticky.
Remove from oven and allow to cool slightly before serving. Garnish with reserved scallion greens.
Tip: The sauce can be made a few hours in advance and stored in the refrigerator.

Spicy Honey Butter Chicken

Crispy Sticky Spicy Honey Chicken is so good, my family asks me to make this
Full of flavor and just the right amount of spice, and sweetness

What you need:
6 tablespoons seasoned salt
2 1/2 tablespoons garlic powder
2 tablespoons cayenne pepper
5 pounds chicken wings and drumettes (you can do any part of the chicken)
canola oil (to fry)

canola oil, for deep-frying
4 cup all-purpose flour
2 tablespoons seasoned salt
1 tablespoon cayenne pepper

1 stick unsalted butter, melted and cooked
4 tablespoons hot sauce
2 tablespoons honey
3/4 teaspoon kosher salt (to taste)

How to make it:
For the Chicken: in a large pot or a 2-gallon zip top plastic bag, combine 10 cups cold water, the seasoning salt, garlic powder, and cayenne. Add the chicken, cover, and refrigerate for at least 4 hours and up to 24.
Bread and fry the chicken: fill a large dutch oven with 6 inches of oil, making sure there are at least 4 inches of clearance between the oil and the lip of the pot. Heat the oil over medium heat until it reaches 360˚F.
In a large bowl, add the flour, seasoning salt, and cayenne. A few at a time, remove the wings from the brine and toss them in the flour mixture until coated really well, then place on a baking sheet.
Add the wings to the oil in batches and fry until golden and crispy, about 13 minutes per batch. Remove the wings to a plate lined with paper towels.

For the Spicy Honey Butter: in a small bowl, add the melted butter, hot sauce, honey and salt and whisk until incorporated. Taste and add more salt if necessary.
Slather the wings with the spicy honey butter and eat