Wednesday, May 24, 2017

ham and cheese sliders


For the sandwiches:
24 slider rolls (mini Hawaiian rolls are also recommended, but I can’t find them in my area)
24 slices honey ham
24 small slices Swiss cheese

For the sauce:
1½ tbsp. yellow mustard
8 tbsp. butter, melted
1 tbsp. finely minced onion (or 2 tsp. dried minced onion)
½ tsp. Worcestershire sauce
Poppy seeds, for sprinkling


Preheat the oven to 350˚ F.  Split the slider rolls and spread the insides lightly with mayonnaise.  Fold a slice of ham to fit on each slider bun, and top with a slice of Swiss cheese.  Replace the top bun to assemble the sandwiches.  Place the sandwiches on a baking sheet.
To make the sauce, combine all ingredients except the poppy seeds in a small bowl and whisk to combine.  Drizzle the sauce over the tops of the slider buns.  Sprinkle with poppy seeds.  Cover with foil and bake 10 minutes, until the cheese is melted.  Remove the foil and bake 2 minutes longer.  Serve warm.


2 eggs
1 C milk
1/2 C oil
1 tsp. Nielsen-Massey Vanilla Extract
1/2 C sour cream
3 C flour
1 C sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda

5 or 6 large peaches, diced.
3 Tbsp. butter, melted
11/4 C brown sugar
1Tbsp. cinnamon
2 tsp. nutmeg
4 Tbsp. flour

Vanilla Icing:
1 Tbsp. butter
1 tsp. vanilla or Vanilla Bean Paste 
3/4 C powdered sugar
2-3 tsp. heavy cream


Prepare 9 inch spring form pan with cooking spray. Preheat oven to 350. In the bowl of a  stand mixer beat eggs on medium for 1 minute. Add oil, vanilla, milk and sour cream then beat for another two minutes. In separate bowl, mix flour baking soda, baking powder, salt and sugar. Add this dry mixture to the wet and mix for a few minutes until well incorporated. Do not over mix. Pour the batter into the spring form pan.
Peach filling: In separate bowl, mix the peaches, melted butter, brown sugar, cinnamon, nutmeg and the flour. Evenly distribute the mixture over the batter.
Icing: Mix vanilla, powdered sugar and vanilla in a bowl, it will be lumpy so don't worry. Slowly add heavy cream a little at a time until the frosting is the consistency you like.
Bake for 1 hour and 5- 10 minutes. I recommend checking this cake after about 55-60 minutes, the add additional time if not done. When a toothpick or skewer poked into the center comes out clean the cake is finished.  Let cake cook and then drizzle with icing. 

vanilla peach coffee cake

2 eggs
1 C milk
1/2 C oil
1 tsp. Nielsen-Massey Vanilla Extract
1/2 C sour cream
3 C flour
1 C sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda

5 or 6 large peaches, diced.
3 Tbsp. butter, melted
11/4 C brown sugar
1Tbsp. cinnamon
2 tsp. nutmeg
4 Tbsp. flour

Vanilla Icing:
1 Tbsp. butter
1 tsp. vanilla or Vanilla Bean Paste 
3/4 C powdered sugar
2-3 tsp. heavy cream


Prepare 9 inch spring form pan with cooking spray. Preheat oven to 350. In the bowl of a  stand mixer beat eggs on medium for 1 minute. Add oil, vanilla, milk and sour cream then beat for another two minutes. In separate bowl, mix flour baking soda, baking powder, salt and sugar. Add this dry mixture to the wet and mix for a few minutes until well incorporated. Do not over mix. Pour the batter into the spring form pan.
Peach filling: In separate bowl, mix the peaches, melted butter, brown sugar, cinnamon, nutmeg and the flour. Evenly distribute the mixture over the batter.
Icing: Mix vanilla, powdered sugar and vanilla in a bowl, it will be lumpy so don't worry. Slowly add heavy cream a little at a time until the frosting is the consistency you like.
Bake for 1 hour and 5- 10 minutes. I recommend checking this cake after about 55-60 minutes, the add additional time if not done. When a toothpick or skewer poked into the center comes out clean the cake is finished.  Let cake cook and then drizzle with icing. 

Friendship Casserole – Keep one, share one

2 pounds ground beef, browned
1 jar 48 oz of your favorite spaghetti sauce
16 oz bag medium egg noodles
½ cup butter
½ teaspoon onion powder
½ teaspoon garlic powder
½ cup grated parmesan cheese
12 oz shredded mozzarella cheese

How to make it:

Preheat oven to 350º
In a skillet, brown meat and drain fat. Then put the meat back in the skillet.  Add spaghetti sauce to meat; simmer for 20 minutes.

Cook noodles as directed on the package (cook to al dente); then drain and
toss the noodles with butter, seasonings and parmesan cheese.  Spray two
9×13 pans with non-stick spray ( I prefer to use my Misto sprayer that I fill with oil).

In each pan layer one quarter of the sauce, half of the noodles, then split the remaining sauce between the two. Top each with half of the mozzarella cheese. Cover with foil; bake 45 minutes.

*You can also add some sauteed green bell peppers, onions and
mushrooms to the sauce.  I added mushrooms after checking with my friend to make sure she liked them, too.

**You can use foil pans like these if you’re sharing with a friend.

Stuffed Cabbage Cake


1 head of savoy cabbage, it has pretty lacy leaves
1½ pound of good quality ground beef or turkey
1 onion, diced
1 small red pepper, diced
2 carrots, diced
4 cloves garlic, minced
¾ cup of grated romano or parmesan cheese
½ cup of marinara sauce plus extra for topping mold and plating
1 cup of cooked rice
1 egg
olive oil
fresh chopped basil and parsley, a small bunch of each
salt and pepper


Core and separate the leaves from the savoy cabbage, then cook them in boiling water for 5 minutes. Drain, pat dry and set aside.
Grease the bottom and sides of a deep souffle type dish and then arrange the prettiest and largest leaf on the bottom. Place another leaf on top of that and up the sides of the dish all around.
In a large saute pan cook your meat until you see no pink, if it needs to be drained of added grease do so and set aside.
Add olive oil to the pan and cook the onions, carrots, garlic and diced red pepper until soft, then toss it all together with the cooked meat.
Add the grated cheese, marinara and fresh herbs, toss til well coated, let it cool then toss in the egg.
Put your first layer down, about ½ inch then layer a cabbage leaf on top. Repeat until you reach the top or run out of filling.
Finish with cabbage on top making sure to tuck it in the dish all around.
Drizzle the top with olive oil, salt and pepper and a sprinkling of romano cheese all over.
Bake at 350 for around 40 minutes.
Let it rest then invert a serving plate over the souffle dish, then flip it over.
Cut into slices and serve with additional warmed marinara and more grated cheese.

Monday, May 22, 2017

The Chew's Baked Artichoke Chicken

4 lbs. chicken legs and thighs, w/ skin (I used a chicken cut up, including breasts)
1 cup artichoke hearts, halved (canned is fine)
1 medium onion, cut into pieces same size as the artichokes
1 pound white button mushrooms (halved or quartered)
2 tablespoons brown mustard
2-3 cloves garlic, minced
1/4 cup olive oil
1/4 cup red wine vinegar
1/4 cup red or white wine (you could also sub in chicken stock)
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried tarragon
1 bay leaf
kosher salt and pepper (to taste)

How to make it:

Preheat oven to 350F-375F, depending if you like crispy skin or not.
Place artichokes, onions and mushrooms on the bottom of a big pan.
Place chicken pieces on top of the vegetables.
Mix the mustard with the rest of the ingredients and pour over chicken.
Season w/ kosher salt & pepper.
Bake about 1 hour, basting the pieces once or twice.
Dinner is served!
Thank you Regina for letting me know about the recipe!

Italian Shrimp Bake

2 packages, uncooked,  peel and eat shrimp (31-40 count)
1 stick butter
2 lemons, washed and sliced thin
1 packet Italian Dressing and Seasoning Mix

How to make it:

Preheat oven 350 degrees. Make sure shrimp is thawed out, if you bought them frozen.  Lay sliced lemons down in 13x9 casserole dish. Peel shrimp, if desierd. Place uncooked shrimp on top, spreading evenly. Pour butter over top of shrimp. Sprinkle Italian seasoning all over shrimp. Bake uncovered 15 minutes. You could even broil for a few minutes to sort of caramelize the Italian dressing on top. No more than 2 minutes.

tomato and mozzarella pasta al forno


2 tbsp. extra virgin olive oil
2 garlic cloves, crushed
2-14 oz. cans diced Italian plum tomatoes
1 tsp. dried oregano
1 lb. pasta (tubes)
8 oz. mozzarella cheese, cubed
2/3 c. parmesan


Heat oil in skillet. Add garlic and cook over medium high heat, 1 min. Add tomatoes and oregano and simmer rapidly, stirring occasionally until thickened, 15 min. Add S&P. Meanwhile, cook pasta. Toss pasta with sauce. Place half of pasta in an oiled 9×13” dish. Cover with half parmesan and half mozzarella. Top with remaining pasta, then parmesan and mozzarella. Bake at 400° for 15 minutes.

Sunday, May 21, 2017

Chicken with Sun Dried Tomato-Basil Sauce

6 boneless, skinless chicken tenders, thawed
2 tablespoons extra virgin olive oil
Fresh ground pepper, to taste
1 1/2 tablespoons butter
2 tablespoons flour
1/2 cup onions, chopped finely
2 cloves garlic, minced
1/2 shallot, minced
1/4 cup sun dried tomatoes, chopped (in package, NOT oil packed)
1/4 cup fresh basil, chopped
1 1/2 cups reduced sodium chicken broth
1/2 cup heavy whipping cream
1/4 16 ounce package whole wheat spaghetti, uncooked

How to make it:

Heat olive oil in a large pan over medium-high heat.  Add chicken & grind fresh pepper on each side. Cover & cook until done, about 5 minutes on each side. (When done, chicken will have NO pink on the inside.)  Remove from heat and set aside, keeping covered.
In a large saucepan, melt butter over medium heat. Add onion, garlic, & shallots, cooking 1-2 minutes, just until soft.  Add sun dried tomatoes; stir. With a whisk in hand,  add flour & stir.  Slowly pour in chicken broth, whisking constantly to remove any lumps.  Add cream, still whisking.  Whisk that sucker to death! (just kidding).  Continue whisking for 3-4 minutes or until sauce begins to thicken.  Take off heat and let sit; it will continue to thicken, feel free to stir every so often as you cook the spaghetti:
Cook spaghetti according to package directions.  It is done when it is soft, but still has a bite; al dente please.

Add fresh basil to sun dried tomato sauce and give it a good stir.

Place spaghetti noodles on serving plates, placing chicken directly on top of noodles.  Spoon as much sauce as you would like over chicken & noodles; enjoy!  

Tips: *To keep spaghetti noodles from sticking together after you drain them, add a drizzle of extra virgin olive oil over & toss.
*You could also grill the chicken; that would be super yummy in this dish.  Make slight changes and brush the olive oil over each chicken tender before grilling on foil.  Grill on medium-low heat until done.
*Goes great with cooked asparagus & crusty bread.

Rustic Chicken With Garlic Gravy


2 Tbsp cooking oil
6-8 pieces skin-on/bone-in chicken thighs (could use any skin-on chicken )
Salt and freshly-ground black pepper
20-22 cloves garlic, separated and peeled (2 full heads)
2 Tbsp flour
3/4 cup dry white wine
1 cup chicken broth
1 1/4 tsp fresh thyme leaves (or about 3/4 tsp. dried thyme leaves)
2 Tbsp butter


Heat the oven to 400° F with rack in center of oven.
In a oven-safe Dutch oven or oven-safe skillet with a lid, heat the oil over medium high heat. Dry the chicken pieces well by patting them with a paper towel. Sprinkle the chicken pieces with a bit of salt and the pepper. Cook the chicken until well browned, turning regularly, for about 8 minutes in all then remove chicken to a plate. You can remove some of the fat in the pan if you have lots, but do leave enough to cook the garlic in the next step.
Reduce the heat to medium, add the garlic, and cook, stirring regularly, until it is starting to brown, about 3 minutes. Sprinkle the flour over the garlic and stir until combined. Return the chicken to the pot, cover, and bake for 15 minutes in the pre-heated 400° oven. (If you pot or skillet doesn't have a lid, you can tightly cover the top with tin-foil instead.)
Remove the pot from the oven and put it on a burner. Be careful not to touch the hot pot! Remove the chicken pieces from the pot to a clean plate. Over medium-high heat, whisk in the wine and simmer for 1 minute. Whisk in the broth, thyme and a bit more salt and pepper, then reduce heat and simmer, stirring regularly, until sauce thickens. Turn the heat off and stir in the butter. Taste sauce and add more salt and pepper, if it needs it. Add the chicken back to the pot to re-warm with the sauce. Serve spooned over mashed potatoes, rice or pasta.

Friday, May 19, 2017



2 pounds of yellow squash (about 4 cups)
1/2 large onion, chopped
1 sleeve of Ritz Crackers (about 35 crackers)
1 cup cheddar cheese
2 eggs
3/4 cups milk
1/2 cup butter, melted
salt and pepper, to taste


Preheat oven to 400 degrees F.
Lightly steam squash and onion in steamer basket* for about 5 minutes. Drain and set aside.
In medium bowl, combine cracker crumbs and cheese.
In large bowl, add drained squash and onion and gently fold in 1/2 the cracker/cheese mixture.
In a small bowl, whisk together egg and milk, then add to squash mixture.
Melt 1/2 cup of butter. Add half the melted butter to the squash mixture. Season with salt and pepper.
Spread squash mixture into 9 x 13″ baking dish. Top with remaining crackers and pour remaining butter over dish.
Bake at 400 degrees F for 25 minutes until lightly brown.

Thursday, May 18, 2017

Crockpot Mississippi Mud Roast

This is so darn EASY and wait until you Taste it!!
1. Buy a chuck roast.
2. Put it in the crock pot.
3. Sprinkle Hidden Valley ranch dressing on top
4. Sprinkle McCormick Au Jus mix on top.

How to make it:

Put a stick of butter on top.
Put about 5 pepperoncini peppers on top.
(You buy them in a jar.)
Do NOT add water.
Cook in crock pot on low for about 8 hours.

Wednesday, May 17, 2017

Friends Will Be Coming Out Of The Woodwork For This Bread

Ingredients :

For “Starter:”
1/3 cup sugar
1/3 cup Gold Medal flour
1/3 cup warm milk (90-100 degrees)
1 teaspoon quick-rise yeast*
Topping Sprinkle:
1/3 cup sugar
1/2 teaspoon McCormick’s ground cinnamon
For the Bread:
1 cup all-purpose flour
3/4 cup whole wheat flour
1 cup Domino sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
3 eggs
3/5 cup vegetable oil
2 teaspoons vanilla
2 cups peeled and finely chopped apple
1 cup chopped nuts, divided

Instructions :

In a small bowl, mix sugar, flour and milk with the yeast and set in a warm place(**see note) for 10-15 minutes until the mixture shows bubbles on the top.
Meanwhile, preheat oven to 350 degrees F. Combine sugar and cinnamon in a small bowl. Grease two loaf pans well with butter and then sprinkle about half the cinnamon sugar mixture over the bottom and sides of the pans, reserving the rest for topping.
In a medium bowl, place flours, sugar, baking powder, baking soda and spices and whisk with a fork to mix well. In large bowl of electric mixer, place eggs, oil and vanilla.
With machine on low, add the yeast mixture and then stir in the dry ingredients until well mixed do not over beat. Stir in the apples and half of the nuts by hand. Spoon into prepared bake pans, dividing equally.
Combine the remaining cinnamon sugar mixture with the remaining nuts and sprinkle the tops of the loaves. Bake for 50 minutes or until a toothpick inserted in the center comes out without any wet crumbs attached.
Place pans on a cooling rack and let stand 5 minutes, then carefully invert onto cooling rack and remove pans to continue to cool

Taco Cornbread Casserole

Ingredients :

1 package corn bread/muffin mix (I use Trader Joe’s – it’s my favorite!)
3 cups cooked taco seasoned meat
1 cup (8 oz) sour cream, light
1 cup colby jack, cheddar or mexican cheese, shredded and divided
1/2 cup onion, chopped
1 medium tomato, chopped
1 cup shredded lettuce

Directions :

In a large bowl, prepare cornbread mix based on instructions on the box. Spread into an 8 x 8 pan sprayed with cooking spray. Bake at 350 for 20 minutes. Remove cornbread from oven and spread meat over corn bread. Combine sour cream, 3/4 cup cheese and onion. Spread over meat mixture. Bake for 15 minutes longer or until heated through and cheese is melted. Sprinkle with tomato, lettuce and remaining 1/4 cup of cheese

Honey Buttermilk Bread Recipe

Ingredients :

1 envelope yeast
1 teaspoon sugar
1/4 cup warm water
pinch of ginger (helps activate the yeast)
2 cups warm buttermilk
1/3 cup honey
1/4 cup butter, melted and cooled so that it is warm to the touch but not hot.
1 teaspoon salt
3/4 teaspoon baking soda
6 cups white bread flour

Directions :

Mix the ginger, sugar, yeast, and water and set aside for five minutes.
Mix buttermilk, honey, salt, baking soda in with the yeast mixture.
Add three cups of flour and mix until smooth. On an electric mixer it is about 5 minutes on low speed.
Mix in butter until it is totally incorporated into batter.
Now, begin to add the rest of the flour, one cup at a time, keeping mixer on low speed.
When dough pulls from the sides of the bowl remove it from the mixer to a floured surface and knead until elastic and smooth.
Place in greased bowl, turn to grease the top, cover and allow to rise for 1 1/2 hours.
Punch down and form into two loaves. Place in greased loaf pans and grease tops.
Cover, and allow to rise for 45 minutes.
Preheat oven to 400F. Bake for 30 minutes, covering tops with foil if they brown too fast.
Remove loaves from oven and brush with melted butter.
Allow to cool in pans for 10 minutes.
Turn out and cool completely on a rack. Cover the loaves if you want soft crusts

Tuesday, May 16, 2017

Tust The Way My Mom Always Made This!

Ingredients :

1 pkg Hurst’s HamBeens 15 Bean Soup®
8 cups Swanson low sodium chicken broth (can sub water, beef, or vegetable broth for added flavor)
1 leftover ham bone with meat (or ham hocks, diced ham or 1 lb. cooked sausage)
1 onion, diced
1 clove garlic, minced
1 teaspoon chili powder (optional)
1 15oz can Hunt’s diced tomatoes
1 lemon, juiced
Optional: Hot sauce or crushed red pepper to taste

How to make it :

Rinse beans and drain. Sort any unwanted debris and set seasoning packet aside.
Place beans, onions, ham bone, broth/water, garlic and chili powder in a 6qt slow cooker.
Cook on high 5 hours (or low for 7-8) or until beans are tender.
Once tender, remove the ham bone (if used) and chop any meat left on the bone and add it back to the pot.
Stir in diced tomatoes, Ham Flavor packet, and lemon juice.

Cook for additional 30 minutess

Monday, May 15, 2017

Elvis Presley Cake

White cake mix
8oz can crushed pineapple
1 c. sugar
8oz pkg Cream Cheese
1/2 c. butter, softened
3 c. powdered sugar
1 tsp. vanilla
2-3 c crushed pecans

How to Make It :

Pake a white cake, cool and poke holes in it. Boil crushed pineapple with juice and 1cup of sugar then pour over cool cake. In large bowl mix cream cheese, butter, powdered sugar. Add vanilla and crushed pecans, mix good and put on cake

Thursday, May 11, 2017


Ingredients :

Servings: 16
1 (18 ounce) box Betty Crocker or Pillsbury lemon cake mix
1 (3 ounce) box instant lemon pudding
4 extra large eggs
1 cup sour cream
2 teaspoons lemon extract (optional)
1 lemon, juice of
1 lemon, zest of
1⁄2 cup oil

How to Make It :

Preheat oven as directed.
Mix all ingredients and bake as directed.
NOTE: use a Bundt pan or you may also use 2 large loaf pans.
These cakes can be frozen for 30 days and still taste like you just baked them

The Ultimate Strawberry Shortcake

Ingredients :

1 quart fresh strawberries (or more if you like)
1/2 cup sugar
8 ounces cream cheese, softened
1 cup powdered sugar
1 (8 ounce) container frozen whipped topping
1 (14 ounce) angel food cake, cut into cubes (I buy the cake already made)

How to Make It :

1 Wash, stem, and cut strawberries in half.
2 Add sugar; toss to mix well.
3 Chill.
4 Beat cream cheese and powdered sugar well.
5 Fold in whipped topping and cake cubes.
6 Spread cake into an ungreased 13×9 dish.
7 Cover and chill for at least 2 hours.
8 Cut cake into squares; top with strawberries.


What You’ll Need :

2 tablespoons of butter
2 tablespoons olive oil
1 small onion, diced
5 garlic cloves, minced
16 ounces mushrooms, sliced
1 1/2 tablespoons flour
1/2 cup marsala wine (or white wine)
1/2 cup fat free half & half
2 cups low-sodium chicken broth or stock
1 teaspoon salt
1/4 teaspoon black pepper
1 cup brown rice, uncooked
2 packed cups coarsely chopped cooked chicken
1/4 cup chopped fresh parsley
2 tablespoons grated parmesan cheese

How to Make It :

Preheat the oven to 375°. In a large skillet, heat the butter and oil over medium-high heat until just melted. Add the onions and mushrooms and cook, stirring occasionally, until softened, about 5 – 7 minutes. Add the garlic and season with salt and pepper. Sprinkle the flour on top and stir in for 1 minute. Stir in the marsala and cream and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Stir in 2 cups of broth/stock.
Spray a 9-inch-by-13-inch casserole with non-stick spray and spread the rice in an even layer. Top with the chicken, pour the mushroom gravy on top and sprinkle the parsley over everything.Cover tightly with foil and bake until bubbly, about 45 minutes. If your rice still is not cooked at this point, turn the oven up to 400 and bake until rice is fully cooked. Remember, brown rice takes longer to cook (if you use white rice, cook the whole dish at 350 degrees for 35 minutes). Discard the foil, sprinkle the parmesan on top and bake for 5 minutes more


What You’ll Need :

1/4 cup butter, melted
1/2 cup AP flour
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 egg
1 tbsp milk
1 cup shredded mild cheddar cheese
1 pouch Shake n Bake Extra Crispy
1 cup Rice Krispies
2-3 boneless, skinless chicken breasts, cut in half

How to Make It :

Preheat the oven to 350 degrees F. Pour your melted butter to coat the baking dish.
Mix the flour, salt, pepper, and garlic powder in a bowl.
In another bowl, whisk together the egg and milk.
In a third bowl, combine the cheese, bread crumbs, and cereal.
Keep your bowls in that order and work down the line. First, dredge your chicken in the flour mixture, dip in the eggs, then press it in the bread crumb mixture to coat. Really push the chicken down in the bread crumbs. Transfer to your baking dish.
Bake for 35 minutes or until coating is golden brown and chicken is done

Wednesday, May 3, 2017

Mounds Bars with just 3 ingredients


2 cups of Melted milk chocolate or dark chocolate
3 cups coconut flakes
1 cup Sweetened condensed milk
Mix the shredded coconut with condensed milk,mold into oblong shape, add them to freezer for 20 minutes and then dip them in melted chocolate.
Stick Almonds in them and have Almond Joys Be creative!!!!


Mix the shredded coconut with condensed milk,mold into oblong shape,
add them to freezer for 20 minutes
and then dip them in melted chocolate.
Stick Almonds in them and have Almond Joys

Monday, May 1, 2017

Maple and pecan muffins

350g plain flour
160g caster sugar
three quarters tsp salt
1 and a half tsps baking powder
half tsp bicarb
375ml buttermilk
1 egg
half tsp vanilla extract
70g butter, melted
240g shelled pecan nuts, chopped, plus 12 halves to decorate
200ml maple syrup

Line a 12-hole muffin tray with paper cases

How to make it:

1. Preheat the oven to 170 degs C/gas mark 3.
2. Put the flour, sugar, baking powder and bicarb in a large bowl and mix until well combined.
3. Put the buttermilk, egg and vanilla in a jug and combine together. Slowly pour into the flour mixture and beat on a slow speed until all the ingredients are incorporated.
4. Pour in the melted butter and beat until incorporated. With a wooden spoon, stir in 100ml of the maple syrup and the chopped pecan nuts until evenly dispersed.
5. Spoon the mixture into the paper cases until two-thirds full and drizzle the remaining syrup over the tops. Finish with a pecan half in the centre of each one.
6. Bake in the oven for 20-30 minutes, until golden brown. A skewer inserted in the centre should come out clean. Leave the muffins to cool for a while in the tin before turning out onto a wire cooling rack to cool completely.

Saturday, April 29, 2017



4 sticks butter,
4 cups sugar,
4 cups flour (cake or all purpose),
8 large eggs,
8 oz cream cheese,
Flavoring of choice like vanilla or almond or cherry
I leave my cream cheese, butter and eggs out to reach room temp. Cream butter, cream cheese and sugar until smooth, add eggs one or two at a time, then add flour one cup at a time. Last, add your flavoring. I used about 2 tsp each of vanilla and banana in this one! YUM! Grease and flour your 10′ angel food pan and pour in batter. Make sure you lick the beater or your cake will not rise! LOL!

How to make it:

Bake on 300 degree for 1 hour and 15 minutes, increase heat to 325 and bake another 30 minutes (if your cake is browning too fast, you may want to tent the top with foil.)
Give it the tooth pick test in the middle. If you insert and cake is not done (still wet), allow to bake a little longer until skewer can be inserted and comes out dry.
Allow to cool a few minutes before removing from pan.

Bacon Egg and Biscuit Cups………The Breakfast of Champions

15 eggs, scrambled
salt and pepper
½ pack of ham, diced
one pack chopped spinach, defrosted
biscuit dough
30 slices bacon
shredded cheddar cheese

How to make it:

Scramble the eggs in a large measuring cup with a spout.  Add salt and pepper.  Flatten out each piece of  biscuit dough with your fingers and cut into four pieces.  Place the pieces into greased cupcake pan.  Par-cook the bacon in the microwave then wrap the bacon around the top of the biscuit dough.
Bake at 350 degrees for 5 minutes.  Remove the pan from the oven and pour in the scrambled egg mixture into each cup, only about 2/3 full.  Put on the toppings of ham, spinach, cheese or anything else you like.
Put the pan back into the oven for 10-15 minutes or until eggs are cooked.  Remove each biscuit cup and enjoy warm.
Makes  30 biscuit cups.

Homemade Lemonade Concentrate = Perfect Lemonade

1 ½ cups sugar
1 ½ cups water
Zest from one lemon
1 ½ cups fresh lemon juice

How to make it:

Measure the sugar and water into a sauce pan. While stirring with a wooden spoon, bring the mixture to a boil until all the sugar is dissolved. Remove the saucepan from the heat. Let cool slightly.
Add fresh squeezed lemon juice and lemon zest to the sugar syrup.  Allow it to cool. Pour the lemonade syrup into a quart jar. Cover tightly with the lid. The syrup can be kept in the refrigerator for 2 or 3 weeks.

Homemade Salsa

1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
1/4 cup Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
1/4 teaspoon Sugar
1/4 teaspoon Salt
1/4 teaspoon Ground Cumin
1/2 cup Cilantro (more To Taste!)
1/2 whole Lime Juice

Note: this is a very large batch.

Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

Friday, April 28, 2017

Bakery Quality White Cake with Buttercream Frosting


2 1/4 cups cake flour
1 cup milk, room temperature
6 egg whites, room temperature (about 3/4 cup)
1 teaspoon almond extract
1 teaspoon vanilla extract
1 3/4 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, slightly softened


1. Grease and flour two 9-inch cake pans (I use vegetable shortening to grease the pans and then all-purpose flour to coat.)

2. In a medium bowl, mix the room temperature milk and egg whites along with the vanilla and almond extracts until blended.

3. In a large mixing bowl, combine cake flour, sugar, baking powder, and salt in bowl. Cut the butter into cubes and add it to the bowl then cut in the by hand (a pastry blender works well!) until the butter pieces are the size of small peas.

4. Add the milk mixture and beat on medium speed just until combined. Remember, over mixing the cake batter results in a dense cake.

5. Pour the batter evenly between the two cake pans.

6. Bake at 350 for 25-27 minutes or until a toothpick comes out clean when inserted into the center of the cakes.

7. Cool the cakes in the pan for 5 minutes, then turn out onto plates and cover tightly with plastic wrap. Cool the cakes to room temperature before icing.

Tiramisu Cake


Sponge Cake (Makes 4 8" Round Layers)
6 eggs , separated into whites and yolks
2 cups white sugar
1/2 cup boiling water
2 tsp vanilla
2 cups sifted cake flour for best results (White flour will do in a pinch.)
3 teaspoons baking powder
1/2 tsp salt
1/2 tsp cream of tartar
Espresso Reduction
1 cup of brewed espresso
OPTIONAL: 1/2 cup dark rum (or to taste - can be made without it for non-alcoholic option)
3-4 Tbsp white sugar (to taste)
Mascarpone Frosting (in order to get a fluffy frosting, make sure all ingredients are at the same temperature!)
20 oz . (~550g.) mascarpone, room temperature
2 cups icing sugar
1/2 cup heavy cream , room temperature
pinch of salt
2 tsp vanilla


Sponge Cake (Please be warned that sponge cake can be finicky, so if making this for special company, I suggest you test it out first!)
Preheat oven to 350°.
In a mixing bowl, beat egg yolks for 1 minute at medium speed.
Continuing to mix, pour in sugar, then beat for another 3 minutes.
Slowly mix in boiling water and vanilla.
In a separate bowl, sift together flour, baking powder and salt, and then slowly add to the liquid mixture at a low speed.
In a clean mixing bowl with a whisk attachment, whip your egg whites and cream of tartar until it forms stiff peaks.
Fold your egg whites into the rest of the batter gently with a spatula.
Line your cake pans with parchment paper for an easy clean-up, and spread the batter evenly between the pans.
Bake for 25-30 mins, or until a toothpick comes out clean and it springs back to the touch.
Let cool on a wire rack.
Espresso Reduction
In a small pot on the stove, mix your espresso, rum and sugar, stirring until you can't feel any sugar granules left.
Slowly bring it to a boil, and then let it simmer. The longer you leave it, the thicker it will be. This part is personal preference, but I would let it go no longer than 20 mins. Usually I can only wait 5!
Set aside to cool.
Mascarpone Frosting
In a bowl, mix mascarpone, icing sugar, heavy cream, salt and vanilla, scraping the sides occasionally.
Turn the speed up to medium-high and let it mix for another 2 minutes. You want it to be nice and fluffy and light so it doesn't stick too much to the sponge cake. If it is too stiff or hard, you may need to add a little more cream.
*Note* I have recently done some troubleshooting on the frosting as some people who have tried this recipe found that it separated and was lumpy. The key is in the temperature of the ingredients, which should all be the same in order for the fats and liquids to emulsify and create the beautifully fluffy frosting I was getting in my own kitchen. If it seems to be separating, pop it in the fridge for 20 minutes or so, and give it another go!
With a spoon, gently soak the top of each cake layer with the rum/espresso reduction. Add as much as you want, but leave a ring unsoaked around the outside so that the cake keeps some structural integrity. It's usually about 6-10 teaspoons per layer. You will probably have some reduction left over.
Plop some of the frosting between each layer, and spread out from the centre.
Repeat for each layer, and then frost the outside.
You can eat it immediately, or I highly recommend you let it sit in the fridge for the night before serving it so all the flavours can meld together!
Add some cocoa powder on the top for the real tiramisu experience!

Lemon Cake with Lemon Filling and Lemon Butter Frosting

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup butter
1 1/4 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup milk
1 tablespoon grated lemon zest
1/2 cup fresh lemon juice
1 tablespoon cornstarch
6 tablespoons butter
3/4 cup white sugar
4 egg yolks, beaten
4 cups confectioners’ sugar
1/2 cup butter, softened
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
2 tablespoons milk

How to make it :

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).
Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.
To make frosting: In large bowl, beat confectioners’ sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.
To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.

Thursday, April 27, 2017


Ingredients :

5 medium potatoes
1 onion
2 T. Butter
1/2 C. Flour
2 C. Milk
2 C. Cheddar cheese

How to Make It :

Melt butter in saucepan. Add flour and milk, whisk. Add cheese. Cook til thickens up and cheese has melted.
In 9×13 pour a little cheese sauce, sliced potatoes, diced onion. Repeat once but leave enough cheese sauce to top with. Bake uncovered at 350 for 1 hr



5 cups bread flour or all purpose flour, plus ⅓ cup
⅔ cup water
1⅓ cup milk, divided
⅓ cup sugar
1 teaspoon salt
4 teaspoons instant yeast
2 eggs
4 tablespoons melted butter
eggwash (1 egg, beaten with a tablespoon of milk)
1 tablespoon sesame seeds (optional)
2 tablespoons oil
½ cup finely chopped shallots or red onion
2 tablespoons sugar
1 ½ tablespoons soy sauce
2 tablespoons oyster sauce
1 ½ tablespoon sesame oil
1 tablespoon dark soy sauce
¾ cup chicken stock
3 tablespoons flour
2 cups diced Chinese roast beef (cha siu)


In a medium saucepan, mix ⅓ cup flour with ⅔ cup water and ⅓ cup milk until the flour is dissolved. Put the pan over medium heat and stir constantly until the mixture resembles a thick paste, about 3-5 minutes. Set aside.
In a large mixing bowl, combine 5 cups of flour, sugar, salt, and yeast. Add the flour paste (tangzhong), 1 cup milk, 2 eggs, and melted butter. Stir together to form a soft dough, and knead (by hand or with the dough hook attachment of your mixer) for 15-20 minutes. Form the dough into a ball and place into a lightly greased bowl. Cover with a damp cloth, and let rise for 1 hour.
While that’s happening, make the meat filling. Heat 2 tablespoons oil in a wok over medium high heat. Add the onion and stir-fry for 2 minutes. Add the sugar, soy sauce, oyster sauce, sesame oil, and dark soy. Stir and cook until it starts to bubble up. Add the chicken stock and flour. Reduce the heat to medium low and cook, stirring, for a couple minutes until thickened. Remove from the heat and stir in the roast pork. Set aside to cool.
After it has risen, separate the dough into 16 equal pieces. Shape each piece into a small circle, where the center is slightly thicker than the edges. Fill each with meat filling, and crimp them closed, making sure they’re tightly sealed. Lay them out seam side down on baking sheets lined with parchment paper, and let rise for another hour. Preheat the oven to 400 degrees (200 degrees C)
Brush with egg wash, sprinkle with sesame seeds (if using). Put them in the oven and immediately turn the oven down from 400 degrees (about 200 degrees C) to 350 degrees (about 175 degrees). Bake for about 25 minutes, or until golden brown.

Baked Butternut Squash and Acorn Squash

1 butternut squash
1 acorn squash
2-3 tbsp butter
Sprinkle of brown sugar
Sprinkle of cinnamon
Sprinkle of nutmeg

How to make it

Preheat the oven to 350 degrees. Slice each squash lengthwise in half. Scrape out the seeds and rinse. Spread a little butter all over each half of the squash. Sprinkle with brown sugar, cinnamon and nutmeg. In a deep baking dish, add enough water to cover the bottom of the dish. Place the squash facing up in the dish. Cover with tin foil and bake for 30-40 minutes or until fork tender. Take off the tin foil and turn the oven to broil so you can brown the tops of each squash – watch carefully so it doesn’t burn. You can slice into chunks or scoop out the flesh and eat it like mashed potatoes – whatever suits your fancy. Enjoy.

Healthy Creamy Avocado Cilantro Lime Dressing


1 Avocado 
1 clove Garlic, peeled 
¼ cup roughly chopped cilantro 
¼ cup low-fat sour-cream or greek yogurt 
1 tablespoon fresh lime or lemon juice (or white vinegar) 
3 tablespoons Olive Oil 
¼ teaspoon Kosher Salt 
¼ teaspoon Ground Black Pepper Water 


Place all the ingredients In a food processor or blender.
Process until smooth, stopping to scrape down the sides a few times. Thin the salad dressing out with about ⅓ cup water (give or take) until it reaches a desired consistency.
Keep in an airtight container for 1-2 weeks. 

Monday, April 24, 2017

Baked Spaghetti Casserole Recipe

Ingredients :

1 (1 lb) box angel hair pasta
1/2 cup Parmesan cheese
2 eggs
1/3 cup milk
1/2 cup margarine
1 1/2 lbs ground beef
2 teaspoons minced garlic
1/2 cup chopped onion
1/2 cup chopped green pepper (optional)
1/2 cup mushroom (optional)
1 (26 ounce) jars tomato and basil pasta sauce
1/2 cup hot water
1 cup shredded cheese

Directions :

Preheat oven to 350 and PAM a 13x9 deep baking dish. In large skillet, brown ground beef. In large pot cook pasta to al dente'. When beef is cooked, drain and add spaghetti sauce and hot water (I always dump the water in the jar and shake it up to get the last bit of sauce out before adding to the pan). Add garlic and veggies and simmer about 10 minutes. When pasta is done, drain in a colander and rinse with hot water, let sit temporarily. In pasta pot, melt margarine. Stir in Parmesan cheese, then add pasta back into pan. Beat eggs with milk and toss with pasta mixture. Press pasta in pan evenly. Top with sauce mixture, spreading to the edges. Bake at 350 for 15 minutes. Top with cheese and bake additional 15 minutes until cheese starts to melt and brown. Remove from oven and let sit for 10 minutes for easier cutting. Cut into squares.

Cheese dip


8 oz package cream cheese
2 c grated cheddar cheese or grated jalapeño jack
1 c mayonaise
1 small purple onion, diced (you can use chopped green onions as well or omit onions if you don’t like them)

Prep:15 Min
Cook:20 Min

How to make it:

1 Place all ingredients in a shallow baking dish (a 9″ square pan or round quiche pan will be perfect!)
2 Microwave on high for about 2 minutes or until the ingredients are melted enough to stir together.
3 Stir until combined.
4 Bake at 350 for 20 minutes or until lightly browned.
5 Serve with Wheat Thins or Frito’s Scoops for dipping

Friday, April 21, 2017

No Bake~Fudge Oatmeal Cookies

Fudge Oatmeal Cookies:

1stick of butter
1/2 cup milk
1 tsp vanilla
2 cups sugar

Bring to a boil- let boil for about 5 minutes
Pour over- 3 cups of 1 minute quick oats, 4 tablespoons of cocoa powder
Stir well and let set a few mintues. Drop on wax paper  with a spoon and let stand.
There not suppose to be perfect round cookies. Rustic is the look were going for here.
Do not regrigerate.
"The key is make sure you let butter, milk, vanilla, and sugar boil for a little bit while continuing stirring to get that mixture a little carmelize so it holds the cookies together well"
Let them set out a little bit to dry and harden to cookies....
And eat, eat, and eat...
So delicous they grandma sure has the best recipes
glad she gave me all her great cookbooks...