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Wednesday, December 27, 2017

Instant Pot Fast Cooked Chicken

Everyone wants to know how to cook chicken in the Instant Pot
Fast Cooking a bag of Chicken breasts even frozen can be easy, so handy when you forget to get anything out for dinner, or you find out late that you're getting company and don't have enough food out to prepare something.

what you need
1 large bag of boneless chicken breasts (6-8)
2 cups water
salt pepper garlic powder onion powder

how to cook it:
Here is how I do my chicken, I rinse my chicken quick out of the bag, then I place the little rack that comes with your instant pot down in the bottom of your pot, add 2 cups of water, I add just a little salt and pepper, garlic powder, onion powder for this, but if you are going to use all the chicken in one recipe you could season it how you need it, since I will be using my chicken in different recipes I skip other seasonings for this batch.
I place the chicken around on top of the rack so they fit tightly but not overlapping.
Put the lid on the pot, set it on meat for 10 minutes high pressure and let it cook.
When the pressure releases let it sit and cool down awhile, then be careful and remove the lid, I save the juice and take out the chicken to use how I need.

If using frozen chicken I do it the same way but I cook it 12 minutes, depending on how thick the chicken is, just check it for doneness if it's not done enough put it back on for 5  minutes more. You will learn as you do it a few times.

THIS makes the chicken really tender, you can pull it apart for shredded chicken with 2 forks.
I used 2 cups of chicken to make my White Chicken Enchiladas

White Chicken Enchiladas

These are seriously so so good, the chicken I made a whole package of Chicken breasts in my Instant Pot, then I took out what I needed for this recipe, seasoned it and made these yummy Enchiladas
Homemade bechamel sauce added green chilies and sour cream and popped it in the oven 20 minutes, dinner is done and extra chicken cooked for 2 more meals.

what you need:
10 soft taco shells
2 cups cooked, shredded chicken(already seasoned)
1 tsp chili powder 1/2 tsp cumin
2 cups shredded Monterey Jack cheese ( I like the Kraft Tex Mex)
1 cup Salsa
1/2 onion minced
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream ( I use Greek yogurt)
1 (4 oz) can diced green chillies (these are not hot)

How to make it:
Preheat oven to 350 degrees. Grease a 9x13 pan
Mix chicken and 1 cup cheese and 1 cup salsa add spices you need. Roll up in tortillas and place in pan.
In a saucepan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Turn down heat to low or off
Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
Pour over enchiladas and top with remaining cheese.
Bake 22 min and then under high broil for 3 min to brown the cheese.
I like to top with green onions or chives when I have them.

cooked chicken and cheese mixed
add salsa and mix add seasonings 

cook your sauce up
make sure to turn down the heat before adding sour cream
fill and roll 

cover with the white sauce
top with the rest of the cheese
bake 20 minutes
can do 3 minutes under broiler for golden brown
top with green onions or chives
and serve

Tuesday, December 26, 2017

Macaroni and Cheese in the Instant Pot

This was my first recipe I made in the Instant Pot and it's one of the fastest ways to cook this dish, it turns out great. Follow the directions. You can change up the cheeses for different flavors.

Mac and Cheese
serves 6-10

Olive Oil Spray
 4 cups water
 1 lb pasta (small elbow macaroni)
 2 tbsp butter (salted)
 1 tsp salt
 1 tsp ground mustard
 1 can evaporated milk (12 oz.)
 1 cup mild yellow cheddar cheese (shredded)
 ½ cup swiss cheese (shredded)
 1 cup velveeta cheese (cubed)
 ½ cup colby cheese (shredded)

First lightly spray your pot with a Pam type spray, I use Olive Oil spray
Add the water, pasta, salt and butter to the Instant Pot and give everything a gentle stir.

Set the Instant Pot to 2 minutes High Pressure.or for newer pots use the egg button and change time to 2

While the pasta cooks, shred the cheeses, cube the velveeta

Once cooking has completed, allow for a 2 minute NPR (Natural Pressure Release). This will let the pasta continue cooking while any foam that built up inside the pot settles. This helps prevent a mess when releasing the pressure.

After the 2 minute NPR has completed, do a slow and controlled pressure release. This can be done by giving the pressure release valve a half turn instead of opening it up all the way. Once the pressure has been released and the float valve has dropped, carefully open your pot and add the remaining ingredients.

Add the evaporated milk to the pasta and mix.

Add the ground mustard and shredded cheeses. Mix all the ingredients into the pasta until all the cheese melts.
After stirring a few, I close the lid and set it for 1 minute on eggs and leave it till ready to serve, it really melts the hard cheeses this way.


You can use this mac and cheese as a base for other meals as well. Add some tuna and peas and you’ve got Tuna Mac. Add chicken, cubed ham, diced tomatoes, crab, really so many things you can add to it! Also top bacon bits! It adds the perfect finishing touch!

Instant Pot Facts and Tips

My first Instant Pot, will this be a trend, or a fast burn out trend?

Look what I got for Christmas, YES it is an Instant Pot, I have joined the Instant pot craze.
There are lots of groups on Facebook for helpful, and not so helpful tips, recipes, facts and fictions for your Instant Pot.

**I think one thing that is so confusing is the NPR, different models have different buttons too, yesterday I kept trying to figure out what high pressure was, it's not on my model. The natural pressure release  means to leave the pressure valve in the middle and not push it to the left or right, let it release the pressure more slowly, best when cooking meats. 

The instructions in the manual can be overwhelming really, and most people don't want to read them.Please take the time to.  Lots and lots of recipes to go through and sort out for sure. Many recipes are not to our taste buds so it's going to be awhile before I have a well liked recipe collections just need to take precautions with this machine as it can burn you.

Helpful cooking time chart

So the first thing I did was YES, read the manual
Then I joined several facebook groups and found Pages for info
Second thing I did was make Mac & Cheese
here is my recipe and it turned out cheesy good

Mac and Cheese
serves 6-10

Olive Oil Spray
 4 cups water
 1 lb pasta (small elbow macaroni)
 2 tbsp butter (salted)
 1 tsp salt
 1 tsp ground mustard
 1 can evaporated milk (12 oz.)
 1 cup mild yellow cheddar cheese (shredded)
 ½ cup swiss cheese (shredded)
 1 cup velveeta cheese (cubed)
 ½ cup colby cheese (shredded)

First lightly spray your pot with a Pam type spray, I use Olive Oil spray
Add the water, pasta, salt and butter to the Instant Pot and give everything a gentle stir.

Set the Instant Pot to 2 minutes High Pressure.or for newer pots use the egg button and change time to 2

While the pasta cooks, shred the cheeses, cube the velveeta

Once cooking has completed, allow for a 2 minute NPR (Natural Pressure Release). This will let the pasta continue cooking while any foam that built up inside the pot settles. This helps prevent a mess when releasing the pressure.

After the 2 minute NPR has completed, do a slow and controlled pressure release. This can be done by giving the pressure release valve a half turn instead of opening it up all the way. Once the pressure has been released and the float valve has dropped, carefully open your pot and add the remaining ingredients.

Add the evaporated milk to the pasta and mix.

Add the ground mustard and shredded cheeses. Mix all the ingredients into the pasta until all the cheese melts.
After stirring a few, I close the lid and set it for 1 minute on eggs and leave it till ready to serve, it really melts the hard cheeses this way.


You can use this mac and cheese as a base for other meals as well. Add some tuna and peas and you’ve got Tuna Mac. Add chicken, cubed ham, diced tomatoes, crab, really so many things you can add to it! Also top bacon bits! It adds the perfect finishing touch!

Why Wont My Instant Pot Come To Pressure?

  1. This recipe like many calls for a creamy, thick sauce that coats the potatoes. Because of the nature of pressure cooking, sauces that are too thick will end up scorching on the bottom and not allow the liquid to boil enough to create that steam needed to pressurize the pot.
  1. The best solution for this is to cook your thicker sauces inside a dish, resting on top of the trivet with the water underneath. This will allow your instant pot to come to pressure efficiently and your potatoes will be tender without a huge mess on the bottom of your pot.
  1. I use my 8 inch round cake pan that is about 2 inches high on the sides and it fit perfectly inside my 8 quart Instant Pot. If you have a smaller Instant Pot, you’ll want to use a 7 inch round, with 3 inch sides. You can find one here on Amazon for pretty cheap.

Saturday, December 23, 2017

Rich & Meaty Chili

My delicious chili has variations for those who like different tastes, like beans you can change them up, one day I use black, red, kidney, the next time I will use garbanzo and chili beans, you can add heat with peppers or keep it mello. This recipe can go all kinds of directions. Try it

what you need:
1 lb. ground beef
1/2 c. onion, chopped
6 cloves garlic minced
1 15-1/2 oz. cans kidney beans drained
2 15-oz. cans chili beans drained
1 15-oz can garbanzo beans drained(or other bean)
1 15-oz can black beans drained and rinsed
6-oz. can tomato paste
4 c. tomatoes, diced
1 can tomato or vegetable juice
1 c. celery, chopped small
1 c. green pepper, chopped
1-1/2 c. water
2 to 3 t. chili powder 1-1/2 t. salt 1/2 t. dried oregano
1/4 t. pepper 1/8 t. hot pepper sauce 1 bay leaf

Garnish: shredded Cheddar cheese, sour cream, frito chips, tostada chips crushed

how to make it:
In a Dutch oven over medium heat, brown ground beef and onion; drain. Stir in remaining ingredients except cheese and sour cream. Bring to a boil; reduce heat and simmer for one hour. Cover; simmer for an additional 10 minutes. Discard bay leaf. Spoon into serving bowls


Tuesday, December 19, 2017

Red Velvet Cake Roll

Red Velvet Cake Roll is sweet and amazing filled with cream cheese frosting dusted with powdered sugar; it's so impressive to serve as well

1 cup minus 1 Tablespoon all-purpose flour (see note)1
3 Tablespoons unsweetened natural cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs, room temperature
1/2 cup granulated sugar
1/4 cup packed light brown sugar
2 Tablespoons canola or vegetable oil
2 Tablespoons buttermilk
1 teaspoon white vinegar (helps the red color stand out)
1 Tablespoon red velvet food color or liquid red food coloring2
2 teaspoons pure vanilla extract
for rolling: 1 cup confectioners' sugar

Cream Cheese Frosting
6 ounces block cream cheese, softened to room temperature
1/4 cup (1/2 stick) unsalted butter, softened to room temperature
1 and 3/4 cups confectioners' sugar
1 teaspoon pure vanilla extract

Read the instructions through before beginning. Make sure you are prepared for
step 7 immediately when that cake comes out!
Preheat oven to 350°F (177°C). Spray a 10x15 inch baking pan with nonstick spray
or grease with butter, so the parchment paper sticks. Then line it with parchment
paper so the cake seamlessly releases in step 5. Spray or grease the parchment
paper too. We want an extremely nonstick surface for this cake roll.
Sift the flour, cocoa powder, baking powder, and salt together. (Make sure
they're sifted well!) Set aside.

Using a hand mixer or a stand mixer fitted with whisk attachment, beat the eggs
for 5 minutes on high speed. They will be light and very fluffy. On medium speed,
beat in the granulated sugar, brown sugar, oil, buttermilk, vinegar, food
coloring, and vanilla until combined. Stop the mixer, pour in the sifted dry
ingredients, then beat on low until the batter is completely combined. It will be
a ruby red color.

Spread batter evenly into prepared pan. Give the pan a shake to make sure the
batter is level and reaches the corners. Bake for 17 minutes or until the cake
springs back when you poke it with a finger.

Meanwhile, lay a thin kitchen towel flat on the counter. Sprinkle with 1 cup of
confectioners' sugar. Once the cake comes out of the oven, immediately invert it
onto the towel. Peel off the parchment paper then, starting with the narrow end,
begin rolling the cake up with the towel. Do this slowly and gently. The cake
will be warm as it just came out of the oven.

Allow the cake to cool completely rolled up in the towel. I stick mine in the
refrigerator for about 2 hours to speed it up.
Remove the cake roll from the refrigerator and allow to sit on the counter for a
few minutes to warm up as you prepare the frosting.

Make the frosting: In a large bowl using a hand-held or stand mixer fitted with a
paddle or whisk attachment, beat the cream cheese for 1 minute on high speed
until completely smooth and creamy. Beat in the butter until combined. Add the
confectioners' sugar and vanilla and beat on medium-high speed until combined and

Gently and slowly unroll the cake. Flatten it out and spread frosting evenly on
top, leaving about a 1/2 inch border around the cake. Gently and slowly roll the
cake back up, without the towel this time. Make sure you're rolling it tightly.
Some frosting may spill out the sides, that's ok!

Loosely cover with plastic wrap and refrigerate for at least 20 minutes (and up
to 1 day, covered) before slicing and serving. Dust with more confectioners'
sugar, if desired.

Make ahead tip: You can prepare the cake through step 7 and chill the rolled up
cake/towel in the refrigerator for up to 1 day before continuing with step 8.
Prepared cake roll, with frosting, freezes well for up to 2-3 months. Thaw
overnight in the refrigerator before slicing and serving.

Recipe Notes:
For the flour, all you have to do is measure 1 cup of flour, then remove 1
Tablespoon. This is 15 Tablespoons (118g) of flour aka 1 cup minus 1 Tablespoon.
You can certainly leave the food coloring out if you do not wish to use it. You
can use less for a less red cake. Or you can use 1 teaspoon of gel red food
coloring instead.

Pumpkin Cake Roll

This easy pumpkin cake rolled around cream cheese filling is simply delicious.

Yield: 10 servings

Cake Ingredients:

   Powdered sugar
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3   eggs
1   cup sugar
2/3 cup 100% Pure Pumpkin
1   cup chopped walnuts, if desired

Filling Ingredients:

1   (8-ounce) package cream cheese, softened
1   cup sifted powdered sugar
6   tablespoons butter, softened
1   teaspoon vanilla
   Powdered sugar, if desired

Heat oven to 350°F. Grease 15x10x1-inch jelly-roll pan; line with parchment or waxed paper. Grease and flour paper; set aside. Arrange clean thin, cotton kitchen towel on counter; sprinkle with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Combine eggs and sugar in large bowl; beat until thickened. Add pumpkin; beat until well mixed. Stir in flour mixture. Spread batter evenly into prepared pan. Sprinkle with walnuts, if desired.

Bake for 13 to 15 minutes or until center springs back when lightly touched. Immediately loosen cake from edges of pan; invert onto prepared towel. Remove pan; carefully peel off paper. Roll up cake in towel while hot, starting with 10-inch side. Cool completely on wire rack.

Beat cream cheese, 1 cup powdered sugar, butter and vanilla in small bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic food wrap; refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired..

TIP: Be sure to put enough powdered sugar on the towel before rolling up cake so it will not stick.

Traditional Fruitcake

This is a dark rich fruitcake, filled with fruits and nuts and moist, with the added touch of brandy, don't worry it wont hurt you, most of the brandy bakes away in the oven. ;)

Original Recipe Yield 1 - 9 inch tube cake I actually had enough batter to make a bundt size pan and 4 mini tube pans, perfect for gift giving.

2 cups packed brown sugar
3 cups all-purpose flour
1 tablespoon baking soda
2 tablespoons ground cinnamon
2 tablespoons ground cloves
2 tablespoons ground allspice
2 tablespoons ground nutmeg
4 eggs
2 tablespoons lemon zest
2 tablespoons vanilla extract
1 1/2 cup brandy
1 1/2 cups raisins
1 1/2 cups chopped nuts
3 cups dried mixed fruit
1 1/2 cups butter, melted
1/2 cup brandy

Preheat oven to 250 degrees F (110 degrees C) for a large pan Grease and flour a tube pan.
In a large bowl, combine sugar, flour, soda, spices, eggs, lemon rind, vanilla, 1/2 cup brandy, fruit, nuts, and melted butter or margarine. Mix thoroughly. Pour into prepared pan.
Bake for 1 hour and 45 minutes, or until a tester inserted in the center comes out clean.Watch and check cake about every 30 minutes. Ovens varry Cool on a wire rack.
Wrap cooled cake in foil. Sprinkle 2 tablespoons brandy over the cake everyday for 2 weeks.
I also made 4 mini cakes with left over batter, they baked 45 minutes at 250 degrees.
Holiday Baking: Fruitcakes

Fruitcake Storage Serving Tips
When wrapped in cloth and foil, a fruitcake may be kept for months or even years. Liquor-based cakes may be stored several months in a cool place. Cakes made without liquor may be kept in the refrigerator for short-term storage or freezer for longer storage.

•A classic technique for storing fruitcakes for a long time without losing quality is to wrap the aged cakes in a thin layer of marzipan, coated with royal icing. The icing forms a firm, protective seal that will keep the cake moist. Store at room temperature.
•Fruitcakes freeze very well; however, they must be aged for at least few weeks before freezing, as they do not mellow and ripen while they are frozen.
•When ready to serve, cut the cake into thin slices using a sawing motion. To avoid crumbling, use a serrated knife or other sharp knife.
A good fruitcake need not be dry, hard, sticky-sweet, or stuffed with tasteless, artificially colored fruit. Fruitcake at its best should be a mixture of fruits, nuts and just enough rich batter to hold them together. Popular since the Middle Ages, fruitcakes are a symbol of good luck for the New Year as well as for weddings and other celebrations.

Time is of the Essence

Some bakers in the Caribbean begin soaking fruit in rum months in advance--as soon as that year's holiday baking is finished. Allowing the flavors to blend, or “ripen,” both before and after baking is the key to decadent fruitcakes.

•For most recipes, a full month of ripening is a necessity. You can always store it longer than a recipe requires, but don't shorten the aging time.
•Ideally, take several days to make your cake or cakes. Chop the nuts and fruits, cover with liquor and/or fruit juice, and let the mixture stand, covered, for two or three days. Then make the batter and bake your cakes.
•Cool cakes thoroughly after baking. Use a toothpick or skewer to poke holes in the cake, and sprinkle with brandy or rum if desired. Wrap in liquor-dampened cheesecloth, and store in airtight containers in a cool, dark place. The fridge is fine, but don't transfer cakes to the freezer until the flavors have ripened and mellowed.
•Check the cakes once a week. Brush the cakes with more liquor, if necessary, and then rewrap them in the damp cloth.

As You Like It

A recipe is only a guide: you don't have to include ingredients you don't care for. Feel free to substitute other types of candied or dried fruit and nuts; just be sure that the weight of the fruit and nuts you choose equals that of the original recipe. Dried fruits cooked in juice or wine until they're plump can take the place of candied fruits; home-candied fruits are far more flavorful than the store-bought variety.

A Long Day's Bake

Always bake fruitcakes slowly, at a low temperature--between 225 to 325 degrees F (135 to 165 degrees C). The cakes are dense with fruit that will release liquid during baking. Prepare your pans by greasing and flouring them or by lining them with greased parchment paper. When the cake batter is ready, spoon it into the prepared pans, and tap the pans on the work surface to pop any air bubbles. Arrange pecan halves, whole almonds, candied cherries or other fruit decoratively on the cake.

•Place cake pans on center oven rack; pans should not be touching each other. You may wish to cover fruitcakes with aluminum foil for the last half hour of baking.
•With such a long baking time and with so many varieties--light and dark--of fruitcake, color alone won't indicate when the cake is done. Test for doneness by poking a skewer or a toothpick near the center of the cake. It should come out clean.

Sunday, December 17, 2017

Christmas Reindeer Food!

A sweet and salty snack that you can change out the ingredients how you like with your favorites
Just keep the amounts the same. Easy and fast to make up too, try some

3 cups salted pretzels
2 cups bugles
2 cups fritos
1 cup Chex mix
1 cup roasted peanuts
1 1/2 cups M&Ms
1 pack of white chocolate bark or melting chocolate (i used Ghirardelli melting chocolate)


In a Large bowl pour your Pretzels, Fritos, Bugles, Chex Mix, Peanuts & M&M's..
Place the melting chocolate or bark in a bowl & microwave for 90 seconds. Stir and, if needed, heat an additional 15 seconds until it’s smooth and creamy. watch it closely, keep stopping to stir , it burns easily if you use this way! I recommend using a double boiler, easier and you always get perfect melted chocolate.
Drizzle melted chocolate over the mixture in the bowl and mix around to coat it all.
Once fully coated, take a large cookie sheet and pour coated mixture onto the sheet and spread it out and allow to cool completely.
Once cooled, break into pieces.
Store in an air tight container- does NOT need to be refrigerated.

Caramel Churro Party Mix

You will crave this snack once you try it plus it's easy to make
the sweet with the salty is so delish

You'll Need:
4 1/2 c. Rice Cereal
4 1/2 c. Corn Cereal
1 cup of packed brown sugar
1 stick Real Butter
1/4 cup Light Corn Syrup
1/4 tsp baking soda

Mix the following together in a small bowl and set aside:
2/3 c. Granulated sugar
2 tsp of cinnamon

Preheat the oven to 350F
Measure the cereal into a large (heat safe) bowl. Line a baking sheet with
parchment paper or a Silpat and set aside.
In a saucepan over medium heat combine butter, brown sugar, corn syrup bringing
the mixture to a rolling boil, stirring constantly. Boil exactly 1 minute. Remove
from heat and add the baking soda, stirring to incorporate.
Immediately pour the mixture over the cereal stirring to evenly coat.
Transfer it to the prepared cookie sheet and sprinkle generously with the
cinnamon sugar mixture.

Bake 5 minutes, flip with a spatula
and bake an additional 3 minutes.
Cool completely before breaking into pieces and transferring to an airtight
container or zip-close bag for storage.

Festive Holiday Coconut Macaroons

These cookies are chewy, and good, besides being so pretty, you just can't wait to eat them.
You can make these in different colors for holidays using colored sprinkles and edible glitter too

• 5 ½ Cups sweetened flaked coconut
• 14 fl. oz. Can sweetened condensed milk
• 1 1/2 tsp vanilla extract
• Candied cherries
• Red & green sprinkles
• 1 Bag butterscotch or white chocolate chips(I mixed mine)

• 2 Baking sheets
• Nonstick foil or parchment paper
• Mixing bowl
• Cookie scoop or teaspoon
• Wire drying rack

Holiday Coconut Macaroons Directions
1. Preheat oven to 325ºF and line two baking sheets with nonstick foil or
parchment paper sprayed with nonstick cooking spray.
2. Combine coconut, sweetened condensed milk and vanilla extract in a bowl and
3. Add chopped candied red and green cherries or sprinkles for a festive look!
4. Spray an ice cream or cookie scoop, and using utensil, drop balls of coconut
mixture onto the baking sheets.
5. Bake 10 to 12 minutes or until lightly browned around edges.
6. Remove from oven and place on wire rack to cool.
7. Melt white chocolate, and dip half of each cookie in the chocolate.

Chocolate Peppermint Bark Cookies

These cookies I saw baked by Carla Hall on The Chew, one of my favorite cooking shows so I decided to make some and they turn out so pretty and taste so good.
#thechew #cookies #baking #holidaybaking  Please try this recipe #thechew #ChefCarlaHall #cookies #holidaycookies

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder (sifted)
2 sticks unsalted butter (softened)
1/2 cup sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup  chocolate chips
1 cup peppermint candy (crushed) or spearmint
1 cup white chocolate chips

In a medium bowl, whisk together flour, baking soda, salt and cocoa. Set aside.
In the bowl of a standing mixer, add butter, sugar and light brown sugar and cream together on medium-low speed. Add the eggs, one at a time. Once eggs are fully incorporated, add the vanilla extract and mix until combined.
Gradually add the flour mixture and beat until combined. Mix in the chocolate chips until fully incorporated.
Place cookie dough in the center of a large piece of parchment paper. Using your hands shape it into a log shape and fold the parchment paper in half over the dough. With your hand on the top half of the parchment, press the dough into a log with  parchment around. Move hands back an forth along the paper along the length of dough to even out the cylinder. Roll parchment into cylinder and firmly twist ends together to form tight seal. Refrigerate for at least 2 hours.
When ready to bake, preheat oven to 350ºF. Line a baking sheet with parchment paper. Set aside.
Using a sharp knife, cut 1/4-inch slices and lay on baking sheet about 2-3 inches apart. Press peppermint candy pieces on top of dough, pressing into dough. Bakes cookies until they are set but still soft in the center, about 10-12 minutes. Remove from oven and let sit on baking sheet for 3 minutes then move to a cooling rack to cool completely.
In a small bowl, add white chocolate chips and place bowl over a small pot of simmering water. Allow the white chocolate chips to melt, about 3-5 minutes. Stir the white chocolate chips with a small fork and use to drizzle on top of the cookies. Allow the white chocolate to harden and serve.

adapted from The Chew recipes
Tip: Pipe the white chocolate onto the cookies in festive holiday shapes for a fun twist!

Friday, December 15, 2017

Roast Chicken Sweet Potatoes and Carrots

This is a easy to make tasty fall dish, start with a spatchcock chicken, see instructions here, then add onions, carrots and diced sweet potatoes all baked in a pan, how easy is that, and oh so good this time of year.

what you need:
1 whole chicken, spatchcocked
drizzle of olive oil
Sage, rosemary, parsley herbs ground small, garlic powder, onion powder, salt and pepper to taste
1 lb of carrots sliced small
1 onion sliced
3 large sweet potatoes cubed, I wash mine and leave skins on

How to make it:
Wash the chicken then cut the back out to spatchcock, this cooks the chicken faster and keeps it juicy
prepare veggies and place in bottom of a 9 X 13 pan, sprayed with pam lightly
Season chicken with herbs rubbing on both sides and drizzle with olive oil over all
place chicken breast side up over the veggies
Place in oven and bake about 45 minutes on 425 degrees test for doneness with meat thermometer

Take out of oven rest about 10 minutes and cut up and serve

Thursday, December 14, 2017

Chocolate Snowswirl Fudge

Yield: About 2 pounds

3 cups (18 oz.) semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
4 tablespoons butter, divided
Dash salt
1 1/2 teaspoons vanilla extract
1 cup chopped nuts
2 cups miniature marshmallows

LINE 8-or 9-inch square pan with wax paper, extending paper over edges of pan.
MELT chocolate chips with sweetened condensed milk, 2 tablespoons butter and salt in heavy saucepan over low heat. Remove from heat; stir in vanilla and nuts. Spread evenly into prepared pan.
MELT marshmallows with remaining 2 tablespoons butter in medium-sized saucepan over low heat. Spread on top of fudge. With table knife or metal spatula, swirl through top of fudge.
CHILL at least 2 hours or until firm. Remove from pan by lifting edges of wax paper. Cut into squares.

Raspberry Almond Shortbread Thumbprint Cookies

delicate pretty almond buttery tasting cookies you'll love and makes pretty gifts boxes too

Yield: 3 dozen

what you need:
2 cups + 2 Tbsp (300g) all-purpose flour*
1/4 tsp salt
1 cup (226g) unsalted butter, cold and diced into 1 Tbsp pieces
2/3 cup (140g) granulated sugar
1/2 tsp almond extract
1/2 cup raspberry jam , seedless if preferred
Glaze (optional)
1 cup (124g) powdered sugar
1 tsp almond extract
2 - 4 tsp water

How to make them:
Preheat oven to 350 degrees. In a mixing bowl whisk together flour and salt, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and sugar until combined (it will take a minute or two since the butter is cold. If you don't have a paddle attachment that constantly scrapes bowl, then occasionally stop mixer and scrape down sides and bottom of bowl). Mix in almond extract then add in flour blend until mixture comes together (it will take a bit of mixing since the butter is cold, so be patient, it will seem really dry at first).
Shape dough into 1-inch balls, about 1 Tbsp each, and place 2-inches apart on ungreased baking sheets. Make a small indentation with thumb or forefinger in each cookie (large enough to fit 1/4 - 1/2 tsp of jam). Fill each with 1/4 - 1/2 tsp jam. Chill in refrigerator 20 minutes (or freezer for 10 minutes). Bake in preheated oven 14 - 18 minutes.
Cool several minutes on baking sheet then transfer to a wire rack to cool (at this point you can add a little more jam if you'd like to, it just won't be set like the other is). Drizzle cookies with glaze when when cool. Store cookies in an airtight container.
For the glaze:
Whisk all glaze ingredients together in a small mixing bowl, adding enough water to reach desired consistency. Pour or spoon mixture into a sandwich size resealable bag, cut a small tip from one corner and drizzle over cookies.
*To measure flour scoop with measuring cup and level with a butter knife. Don't whisk or sift first and don't spoon into the measuring cup.
Recipe source: adapted from both Land O Lakes and MarcieJ's review on

Thursday, November 30, 2017

Cabbage Onions and Jalapeno Sausage

Easy dinner full of fiber and flavor and best of all you can make this in 30 minutes if you need to get it done quick. It tastes so good

1 small head of cabbage sliced thin
1 onion sliced thin
1 package of smoked sausage sliced thin (any flavor) I used Jalapeno today
salt pepper, garlic powder, onion powder

How to make it
Drizzle about 4 turns of oil in a skillet, heat up to get nice and hot
once pan is good and hot add your cabbage and onions and cook till brown
turn then add seasonings, cook longer to get a good brown glaze on all
turn to keep from burning but not too often.
When all is tender and a touch crispy brown add sausage and cook just
enough to get sausage hot through.

It's that easy to make this meal and you should be able to get it done in
30 minutes for easy dinner.


Yield: 12 large muffins or 24 mini muffins

1 cup softened butter, divided
1 1/2 cups sugar, divided
1 egg
1 teaspoon vanilla
1 cup cinnamon applesauce
2 cups flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon, divided

Preheat oven to 350 degrees. Spray a mini muffin tin with non-stick cooking spray.
In the bowl of a stand mixer, beat together 1/2 cup of butter and 1 cup of sugar until light and fluffy. Beat in the egg, vanilla, and applesauce until well combined.
Gradually stir in the flour, baking soda, and 1/2 teaspoon of cinnamon.
Fill the muffin wells 2/3 full. Bake for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Let cool for 10 minutes before carefully removing the muffins from the tin.
Melt the remaining 1/2 cup of butter. Place in a small bowl.
Stir together the remaining 1/2 cup of sugar and teaspoon of cinnamon and place in a second small bowl.
Dunk each muffin in the butter and then roll in the cinnamon sugar mixture to coat.

Tuesday, November 28, 2017

Sweet Potato Casserole

My family loves sweet potatoes just about any way you might “fix” them.  This baked sweet potato casserole is my favorite. Wonderful side dish for Thanksgiving or Christmas but we love this anytime.

4  medium to large sweet potatoes, cooked and peeled (I boil mine. You could also use canned sweet potatoes, drained. Two of the tall 40 ounce cans, but I think the uncanned are best)
1 stick butter or 1/2 cup or 8 tablespoons
1/4 cup heavy cream (could use evaporated milk or regular milk)
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon (Can use more of the spices if you like. I like to taste the sweet potatoes)
1/8 teaspoon nutmeg
1 cup nuts, chopped (Walnuts or pecans)
Marshmallows (Optional)

How to make it:
Cook and peel sweet potatoes and mash with potato masher.  Add butter and cream to potatoes just like if mashing regular potatoes.  Stir in brown sugar, egg, vanilla, cinnamon and nutmeg.  Spray a casserole dish with cooking spray. (I used a 7 x 11 casserole dish.  Put mashed sweet potatoes in dish and sprinkle nuts over the top.  Bake in preheated 350 degree oven for 35 to 40 minutes.  Remove from oven and add enough marshmallows to cover top of baking dish. Can use the miniature or big marshmallows.  Put back in oven until marshmallows start to melt and brown on top.  (I just stick mine under the broiler for a few minutes.)  This makes 8 to 10 servings. Reheats well in the microwave or oven and could be put together the night before without the nuts and marshmallows and cooked the next day.  Enjoy!

Wednesday, November 22, 2017

Apple Slab Pie

1 Double crust pie recipe from best pie crust ever or box Pillsbury™ refrigerated pie crusts, softened as directed on box
1 cup granulated sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 tablespoons lemon juice
9 cups thinly sliced, peeled apples (9 medium)
1 cup powdered sugar
2 tablespoons milk

Heat oven to 450°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing into corners. Fold extra crust under, even with edges of pan.
In small bowl, mix granulated sugar, flour, cinnamon, nutmeg, salt and lemon juice. Add apples, stirring to coat. Spoon apple mixture into crust-lined pan.
Bake 33 to 38 minutes or until crust is golden brown and filling is bubbly. Cool in pan on cooling rack 45 minutes.
In small bowl, mix powdered sugar and milk until well blended. Drizzle over pie. Let stand until glaze is set, about 30 minutes.

I also cut out some apple mini shapes to top the crust with, all my recipes are tested true
I hope you test them too

Best Pie Crust Ever

Say all you want about PIE CRUST this is by far the best recipe, my grandmother made it all of her life and she would say, "when making pie crust, always use Crisco"
This recipe beats out the ones using butter for making great pies.

this slab apple pie was made with this pie crust recipe

1 1⁄3 cups Pillsbury BEST® All Purpose Flour
1⁄2 teaspoon salt
1⁄2 stick well-chilled Crisco® All-Vegetable Shortening Sticks or 1⁄2 cup well-chilled Crisco® All-Vegetable Shortening
3 -6 tablespoons ice cold water
2 cups Pillsbury BEST® All Purpose Flour
1 teaspoon salt
3⁄4 stick well-chilled Crisco® All-Vegetable Shortening Sticks or 3⁄4 cup well-chilled Crisco® All-Vegetable Shortening
4 -8 tablespoons ice cold water
2 2⁄3 cups Pillsbury BEST® All Purpose Flour
1 teaspoon salt
1 stick well-chilled Crisco® All-Vegetable Shortening Sticks or 1 cup well-chilled Crisco® All-Vegetable Shortening
6 -10 tablespoons ice cold water
BLEND flour and salt in medium mixing bowl.
CUT chilled shortening into 1/2-inch cubes. Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
SPRINKLE half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.
Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.
SHAPE dough into a ball for single pie crust. Divide dough in two for double crust or double deep dish crust, one ball slightly larger than the other. Flatten ball(s) into 1/2-inch thick round disk(s).
For ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days.
ROLL dough (larger ball of dough for double crust pie) from center outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) into a circle 2-inches wider than pie plate for the bottom crust. Transfer dough to pie plate by loosely rolling around rolling pin. Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate.
For a SINGLE pie crust, trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired. Bake according to specific recipe directions.
For a DOUBLE pie crust, roll larger disk for bottom crust, trimming edges of dough even with outer edge of pie plate. Fill unbaked pie crust according to recipe directions. Roll out smaller dough disk. Transfer dough carefully onto filled pie. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal and flute as desired. Cut slits in top crust or prick with fork to vent steam. Bake according to specific recipe directions.
Two Methods for Pre-baking Pie Crusts (Cream Pies):
Pre-baking without weights: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times) to prevent it from blistering or rising. Bake crust in lower third of oven, at 425°F, 10-12 minutes or until edges and bottom are golden brown.
Pre-baking with weights: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times) to prevent it from blistering or rising. Chill or freeze for 30 minutes. Line pie dough snugly with foil or parchment paper. Fill with dried beans or pie weights. Bake at 375°F for 20 minutes. Remove foil and weights. Reduce oven to 350°F Bake 5-10 minutes or until edges and bottom are golden brown

Tuesday, November 21, 2017

Pepperoni & Cream Cheese Roll-Ups

These turn out so pretty and they get a lot of requests, my family gobbles them up when I put them out.

8 oz. package Pepperoni slices or deli-style hard salami (thinner is better as it rolls easier) can be used
6-8 oz. package cream cheese, room temperature
1/2 green pepper, sliced thin or other thin veggies

How to make it:
Place a piece of plastic wrap on a clean surface.
Place the cream cheese on top of the plastic wrap and cover with another piece of
wrap the same size.
Roll out the cream cheese into an even layer rectangle shape, approximately 1/4-
inch thick.
Remove the top layer of plastic wrap and lay out the salami on the cream cheese
layer until all the cream cheese is covered,
Lightly press the meat slices into the cream cheese to make it stick.
Place the another plastic wrap and carefully flip the salami and cheese so that
the cream cheese is again on top.
Remove the wrap and place the slices of red or green pepper randomly all over the cream
(Add any other veggies you'd like, just don't overfill it.)
Gently lift the edge of the plastic wrap and bend inward, move the plastic wrap
out of the way and carefully begin rolling.
Roll the salami over the cream cheese being careful not to leave any air space
and use the plastic wrap to pull it tight as you work.
After it's all wrapped up like a log, secure the plastic wrap around it.
Refrigerate at least 4-6 hours or overnight.
Cut the roll-ups slices thin and place on a cracker.
As large crackers may need a thicker slice, while smaller crackers will need one
cut thinner.

Magic Pecan Pumpkin Pan Pie

Easy dessert great for holidays the taste of pumpkin and pecans what is better
 Serves 12

16 oz pumpkin puree
1 can sweetened condensed milk
1 Tbsp pumpkin pie spice
4 eggs
1 yellow cake mix
1 cup butter, melted
1 cup pecan halves
nonstick baking spray

Heat oven to 350°F.

Spray a 9x13" baking pan with nonstick baking spray.
In a large bowl, whisk together pumpkin puree, sweetened condensed milk, pumpkin
pie spice and eggs.
Sprinkle 2/3 cup cake mix in the bottom of the prepared pan. Top with pumpkin
Sprinkle remaining cake mix atop cake, drizzle with butter and top with pecan
Bake for 25-28 minutes, or until the center of the cake is set.
Remove and cool before slicing. Top with whipped cream, if desired.

Recipe Notes
A cross between a cobbler and a pan pie, this easy dessert is a must-try autumn
favorite. Buttery, crumbled topping, sweet spiced pumpkin filling. Serves 12.

Cheddar Corn Casserole

This Corn Casserole goes well with Turkey, ham, chicken
It is creamy and savory just a little sweet
There are different VARIATIONS below

3 cups shredded Cheddar cheese
2 tablespoons all-purpose flour
1/2 teaspoon black pepper
3/4 cup milk
1 (4 ounce) package cream cheese, softened
2/3 cup sliced green onions, divided
1 teaspoon hot sauce
4 (15.25 ounce) cans Del Monte® Whole Kernel Corn, well drained

Optional Toppings: 1 1/2 cups croutons or crackers, finely crushed 4 strips
bacon, cooked and crumbled 1/2 cup diced red bell pepper

Preheat oven to 350 degrees F. Toss together Cheddar cheese, flour and pepper in
a medium bowl; set aside.
Stir together milk, cream cheese, 1/3 cup green onions and hot sauce in a 9x13-
inch baking dish. Add corn and shredded cheese mixture; stir well to blend
evenly. Cover and bake 30 minutes.
Uncover and sprinkle with remaining 1/3 cup green onions and optional toppings, =
as desired. Bake 5 minutes longer.

TIP: To soften cream cheese, microwave on HIGH 30 seconds.
VARIATIONS: Prepare recipe as directed, except:
For Cheddar Corn & Ham Casserole, add 2 cups leftover chopped cooked ham with
corn in Step 2.
For Cheddar Corn & Green Chilies Casserole, add 1 can (4 oz.) fire-roasted diced
green chilies, drained, with corn in Step 2.
For Cheddar Corn Casserole for 6, reduce all ingredients by half and bake in an
8x8-inch baking dish.
Three cups shredded Cheddar cheese is about 12 ounces. One and half cups
croutons, finely crushed end up being about 3/4 cup.

Pecan Pie Cheesecake

This cheesecake is heaven on a plate, if you love cheesecake and pecan pie you have to make this

SERVES: 8-16

Cooking spray, for pan
3 8-oz bars cream cheese, softened
1 c. brown sugar
3 large eggs
1/4 c. sour cream
2 tbsp. all-purpose flour
1 tsp. pure vanilla extract
1/4 tsp. sea salt

1 sleeve graham crackers, finely crushed
5 tbsp. melted butter
1/4 c. brown sugar
pinch of sea salt

FOR THE PECAN PIE TOPPING-make shortly before serving
4 tbsp. butter
1/2 c. brown sugar
1/2 tsp. ground cinnamon
1/4 c. heavy cream
1 3/4 c. whole or chopped pecans
pinch of sea salt

How to make it:
Preheat oven to 325º and grease an 8" or 9" springform pan with cooking spray. Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer using the paddle attachment, beat cream cheese and brown sugar. Add eggs, one at a time, then sour cream, flour, vanilla, and salt.

Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, brown sugar, and salt. Press mixture into prepared pan.
Pour filling over crust. Wrap bottom of pan in aluminum foil and place on a baking sheet. (If you want to bake the cheesecake in a water bath, wrap bottom of pan and place in a deep baking pan. Pour in enough boiling water to come up halfway in the baking pan.) Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour, then remove aluminum foil and refrigerate cheesecake in pan until firm, at least 5 hours and up to overnight.

Before serving, make pecan pie topping: In a nonstick skillet over low heat, melt butter and brown sugar until bubbly (keep heat low to avoid burning butter). Stir in cinnamon, heavy cream, pecans, and salt until completely coated, then remove from heat and let cool and slightly thicken. (You can make the topping up to an hour in advance and keep at room temperature; don't refrigerate as the butter will solidify.)
Release springform pan from cheesecake and spoon over cooled pecan pie topping. Serve.

Thursday, November 16, 2017

Pepper Steak

Pepper Steak is a good dish and pretty fast and easy to make, prep your vegetables first and cooking will go fast
Makes 4 servings

1 beef top round steak (1 lb.), thinly sliced
salt and pepper, garlic powder to taste
1/2 cup A.1. Sweet & Tangy Steak Sauce
1/4 cup soy sauce
2 cups beef broth
1-1/2 Tbsp. cornstarch
1 Tbsp. oil
1 onion sliced thin
1 green pepper, cut into strips
3/4 cup beef broth

How to make it:
Heat skillet up with the oil, add onions and cook till tender, then
add meat,  add seasonings and cook till meat is done.  Next
add beef broth and cornstarch and whisk till smooth.
Add pepper; cook till tender, bring to boil. Reduce heat; simmer a
few minutes.
Serve over rice.

Tuesday, November 7, 2017

Cheese Stuffed Meatloaf

This meatloaf is stuffed with cheese, it's oozy goozy filled goodness

this recipe feeds 2-4 people
what you need:
1 lb of ground beef
1/2 onion minced
2 cloves garlic minced
2 mushrooms chopped
1 tsp Italian Seasoning
1/4 cup bread crumbs
garlic powder, salt and pepper to season
1 egg
1 cup of mozzarella cheese shredded
1 small can of tomato sauce

How to make it:
Mix the beef, onion, garlic, breadcrumbs, seasonings together, then add egg and mix
last add the mushrooms mix in
spread the meat mixture out 1/2" thick then top with cheese and roll into a loaf sealing the sides and edges.
Top with 1/2 of tomato sauce, sprinkle with seasonings you like on top, I use Italian and Parsley Seasonings
Bake on foil covered pan 35-45 minutes at 375 degrees
Take out let rest 10 minutes then cut and serve

Sunday, October 29, 2017


I like being the crazy mad scientist for halloween dinners and parties and this recipe really makes a hit, and our guac is in high demand.

8 servings

What you need:
3 medium ripe avocados, peeled and cubed
1/4 cup finely chopped onion
3 tablespoons minced fresh cilantro
2 tablespoons lime juice
1/8 teaspoon salt
Tortilla chips
Sour cream, refried black beans and ripe olives, optional

How to make it
In a small bowl, mash avocado with a fork. Stir in the onion, cilantro, lime juice and salt.
Spoon guacamole onto a platter; shape into a rectangle. Place chips near the top of the head. Decorate face as desired with sour cream, refried black beans and olives. Yield: 2 cups.

Deviled Eyeballs

For Halloween fun, I make deviled eggs and I turn them into Deviled Eyeballs
You can make these up and serve them for your Halloween Parties too
They get gobbled up fast.

12 hard-cooked eggs, peeled
1/2 cup mayonnaise
1 teaspoon McCormick® Mustard, Ground
1 teaspoon McCormick® Parsley Flakes
1/2 teaspoon seasoned salt
McCormick® Paprika

Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
Stir in mayonnaise, mustard, parsley and seasoned salt until smooth and creamy. Spoon or pipe yolk mixture into egg white halves. Sprinkle with paprika. Top with sliced green olives with the pimento in the center and place on each egg for eyeball pupil Sprinkle with paprika to finish
Refrigerate 1 hour or until ready to serve.

To hard cook eggs:  Gently place eggs in single layer in medium saucepan. Add enough cold water to cover eggs with 1 inch of water.
Bring just to boil on medium-high heat.
Remove from heat. Cover and let stand about 15 minutes for large eggs. (Adjust time up or down by 3 minutes for each size larger or smaller.) After 15 minutes, pour off the hot water and rapidly cool eggs by running them under cold water (or place in ice water) until completely cooled. 


I made this soup for our family dinner this weekend, I cook up a Halloween fun dinner and to remember passed loved ones. this year I made this soup and it was a big hit, almost everyone loved it and said they would eat it again, and want a recipe. So here is the recipe that I use for this cheesy good spicy soup.
serves 6-8

2 tablespoons olive oil
1 large purple onion, diced
1 red bell pepper, diced
4 cups chicken broth
2 teaspoons cumin
10 ounces red enchilada sauce
1 – 14.5 ounce can fire roasted diced tomatoes
1 can black beans rinsed and drained
1 – 4 ounce can diced green chiles
8 ounces cream cheese, cut into 1 inch cubes
1 cup Shredded Mexican Cheese, additional for garnish
2 cups shredded cooked chicken
3 Tablespoons chopped cilantro, reserve some for garnish
Salt and pepper to taste
3 green onions, chopped, reserve some for garnish

Chopped green onion
Chopped cilantro
Diced red onion
Crushed Tortilla chips
Diced avocado
Shredded Mexican or Cheddar Cheese
Plain Greek yogurt or sour scream

Heat 2 tablespoons olive oil in a large soup pot over medium high heat.
Add in chopped purple onion and red bell peppers and cook until peppers are softened and onions translucent.
Pour in 4 cups chicken broth, 2 teaspoons ground cumin and enchilada sauce. Stir to combine and bring to a boil.
Reduce heat to medium, add in diced tomatoes, black beans, green chiles, chopped green onion, chopped cilantro and shredded cooked chicken. Stir and allow to simmer for 10-15 minutes.
Reduce heat to low. Add in cubed cream cheese and Shredded Mexican Cheese. Stir to combine and continue to stir while the cheese melts into the soup, be patient this take a little bit.
Season to taste with salt and pepper.
Garnish with chopped green onions, additional  Shredded Mexican Cheese, a dollop of sour cream, or what you like best

Hot Dog Mummies

8 hot dogs or sausages your choice
1 roll of crescent rolls or ready-rolled puff pastry
mustard for eyes

how to make them:
Preheat the oven to 350 degrees
Form a flat retangle out of 2 triangles of crescent rolls then slice each retangle into thin strips with a knife.
Wrap four pieces of pastry around each frankfurter leaving space for the face. About 1" from one end of each frankfurter, separate “bandages” so the frankfurter shows through for the “face”. Put on a baking tray.
Bake for 15 to 17 minutes until light golden brown. Then use mustard or ketchup for the eyes.
Dip in ketchup if you like, kids like these

Mine got ate up before I remembered the picture with the mustard eyes LOL

Monday, October 23, 2017


Comfort foods just make you feel better no matter what is wrong, no matter what time of day or month. Here is a simple easy recipe for good old chicken soup.

Ingredients you need:
2 sweet onions chopped
2 Tbs Parsley
1 tsp thyme
1 tsp minced garlic
5 carrots, chopped
3 celery stalks chopped
2 quarts chicken stock
1 can peas drained
lg bag wide egg noodles
1 lg chicken cut up
sea salt and pepper to taste

How to make it:
Boil your chicken, remove bones and add the meat back in the broth,(skim the broth if needed)
add all the veggies, spices
Pour in the chicken stock and bring to a boil, cook until veggies are tender, I like to simmer my soup slow at this point for at least an hour, watch it so not too much broth boils away, if needed add some more broth or a little water will work.
Shortly before ready to serve Add the noodles and simmer for 10 minutes until tender. season with salt and pepper.

Chicken Bacon Alfredo

This dish is loaded with good things, chicken , bacon, alfredo sauce

Ingredients you need:
4 boneless, skinless, chicken breasts or thighs.
4 strips of bacon cooked and crumbled
 pasta twists, cooked and drained
 4 green onions, chopped
 1 medium tomato, wedged, OR several grape or cherry tomatoes, halved
1 Zucchini squash diced
2 cloves minced garlic
 1 jar roasted garlic and parmesan alfredo sauce(Or make my homemade recipe)

Seasonings to add onion powder, garlic powder, parsley, and a dash of salt and pepper

How to make it:
Cut the chicken into bite sized pieces and saute in a little bit of butter or olive oil in large skillet until almost done, add bacon and cook, drain and crumble Add zucchini and garlic and cook until they are to your desired tenderness ( I like mine crunchy). Add cooked pasta, mix. Add sauce, and mix into other ingredients, simmer until bubbly. That only takes a couple of minutes.  

Fast easy dinner with the ready made sauce, I get the kind that has less preservatives and no high frutose
You can also make a homemade sauce pretty quick and easy just a few more minutes.
Serve with a salad, bread or just a nice dessert.

Sunday, October 8, 2017

Tater Tot Taco Pie

Try my tater tot taco pie top it with the ingredients you like most, use my recipe for the base and add the toppings you like, change it up for parties and family get togethers too
1 32- ounce bag frozen tater tots (thawed)
1 egg
2 tablespoons all-purpose flour
4 tablespoons olive oil (divided)
1 pound ground beef
1/2 onion (peeled, small dice)
2 cloves garlic (peeled, minced)
1 tablespoon chili powder
1 teaspoon cumin
Kosher salt and freshly ground black pepper (to taste)

1 small white onion (very finely diced)
1/2 red bell pepper (top removed, seeded, finely minced)
2-3 jalapenos (stems removed, seeded, minced)
1 cup heavy cream or milk
1 pound yellow American cheese (shredded)
8 ounces pepper jack cheese (shredded)
1 cup iceberg lettuce (shredded)
1 tomato (diced)
1/4 cup pickled jalapeno slices
1/4 cup cilantro
1/2 cup sour cream
Kosher salt and freshly ground black pepper (to taste)

Preheat oven to 400ºF.
Heat a large cast iron skillet over high heat. While pan is being preheated,
lightly pulse tater tots in food processor about three times, or until just
barely broken up. Remove tater tots to a large bowl and stir in flour and egg,
mixing until fully incorporated. Season with a little salt and pepper

Once the pan is very hot, add 2 tablespoons of olive oil and press the crumbled
tater tot mixture evenly into the pan using a rubber spatula, creating a crust
that comes about an inch up the side of the pan. Bake in the oven for 20
minutes, or until the crust is crispy and golden. Set aside.

Heat a saute pan over medium-high heat and warm 1 tablespoon of olive oil. Brown
the ground beef, breaking it up with a wooden spoon as it cooks, about 7-8
minutes. Add the onion and garlic during the last 5 minutes of cooking and cook
until just tender. Drain fat from meat, if necessary.

In the pan with the beef, add the chili powder and cumin, stirring to fully
incorporate spice mixture. Cook until the spices are incorporated,
about 2 minutes. Remove from heat and set aside until ready to top with your
favorite toppings on the crust.

For the Spicy Queso Dip: In a medium saucepan over medium heat, warm 1
tablespoon of olive oil. Add the onion, jalapeno, and a can of rotel,
cooking until very soft, about 5-6 minutes. Add the cream or milk and
bring to a simmer on low so it doesn't burn Add the cheese, stirring continuously, until it has melted,
about 3-4 minutes.

To Assemble:
Spread the ground beef mixture on top of the cooked tater tot crust. Ladle the
queso on top of the ground beef, then top with the lettuce, tomato, and
jalapenos, black olives or how you like.
Garnish with the sour cream and cilantro. Cut into wedges and serve
Make it how you like it and enjoy!