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...



3 large eggs
1 box cake mix (any flavor)
1 can pie filling (any flavor)


Put the three ingredients into a bowl, mix them well, and bake for 35 minutes at 350 degrees in a 9×13 pan.
It’s got almost a pudding-cake kind of consistency, lighter than pound cake. It’s spotted on the inside with little pieces of whatever fruit filling you are using. The edges are crispy, like you would get on brownies.

Crazy Crust Pie


1 C. flour
1/4 C. sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 C. butter or margarine, softened
3/4 C. milk
1 egg
1- 21 oz. can fruit pie filling (apple, cherry, peach, blueberry, blackberry, etc.)
Sugar (or cinnamon-sugar)


Combine flour, sugar, baking powder, salt, shortening, milk and egg. Beat well. Pour batter into a well greased 9″ pie plate. Pour pie filling into center of batter (to 1″ of edge). Sprinkle with sugar (if apple or peach is used, sprinkle with cinnamon sugar). Do not stir. Bake at 375 degrees for 35 to 40 minutes, or until brown and dough is done. Makes 6 servings.

I found this recipe and it had no name


-2 cans Pillsbury butter crescent rolls
-2 (8oz) packages cream cheese (softened)
-1 cup sugar
-1 teaspoon vanilla
-1/4 cup butter (melted)
-Cinnamon & sugar (I used about 1/4 cup sugar and 1 tbs cinnamon)


Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes

Quick Italian Cream Cake

Ingredients :

1 (16.25-ounce) package white cake mix (I used Duncan Hines Moist Deluxe)
3 large eggs
1 1/4 cups buttermilk
1/4 cup vegetable oil
1 (3 1/2-ounce) can flaked coconut
2/3 cup chopped pecans, toasted
3 T Rum (optional)
Cream Cheese Frosting (below)
How to make it :
Beat first 4 ingredients at medium speed with an electric mixer 2 minutes. Stir in coconut and pecans. Pour into 3 greased and floured 9-inch round cakepans.
Bake at 350° for 15 to 17 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.
Sprinkle each cake layer evenly with rum, if desired; let stand 10 minutes.
Spread Cream Cheese Frosting between layers and on top and sides of cake. Chill 2 hours before slicing.
Cream Cheese Frosting

Ingredients :

•1 (8-ounce) package cream cheese, softened
•1/2 cup butter or margarine, softened
•1 (16-ounce) package powdered sugar
•2 teaspoons vanilla extract
•1 cup chopped pecans, toasted
How to make it :
Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla and pecans. Frost cake when completely cooled.

Pumpkin Roll


3 eggs
2 tsp cinnamon
1 cup sugar
1 tsp ginger — optional
2/3 cup pumpkin puree
1/2 tsp nutmeg
1 tsp lemon juice
1/2 tsp salt
3/4 cup flour
1 cup pecans — chopped
1 tsp baking powder
1 cup powder sugar
8 oz cream cheese
4 tbsp oleo
1/2 tsp vanilla


-Preheat oven to 375°F.
-With an electric mixer, beat eggs on high for 5 minutes.
-Add sugar and beat a moment longer, just to incorporate.
-Stir in pumpkin and lemon juice.
-Combine dry ingredients and fold in.
-Transfer to a roll cake pan or silicon mold.
-Sprinkle with pecans. Bake for 15 minutes. Do not cool.
-Sprinkle a towel generously with powdered sugar, and turn the roll out into the towel. Sprinkle powder sugar on top of roll as well. The powdered sugar will keep the cake from sticking to itself.
-Allow to cool. Unroll, spread evenly with filling. Re-roll, and refrigerate or freeze. (Wrap in foil)

Wednesday, April 19, 2017

Lemon Blossoms

Ingredients :

18 1/2 ounces yellow cake mix
3 1/2 ounces instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil
Glaze :
4 cups confectioners’ sugar
1/3 cup fresh lemon juice
1 lemon, zest of
3 tablespoons vegetable oil
3 tablespoons water

Directions :

Preheat the oven to 350°F.
Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. (The batter will be thick). Pour a small amount of batter, filling each muffin tin half way. (I found a small cookie scoop the perfect thing for making them a uniform size).
Bake for 12 minutes. (I baked 4 dozen at one time, so it took a little longer–be sure to reverse places in oven for even baking if you cook this many. Also, they come out of the tin better if you cook a little past the golden brown stage so the cake is more firm). Turn out onto a tea towel.
Make the glaze while the cakes are baking. Sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.
With fingers, dip the cupcakes into the glaze while they’re still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips.
Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

Pumpkin Crunch Cake


1 box yellow cake mix
1 15 ounce can pumpkin
1 12 ounce can evaporated milk
3 eggs
1 1/2 Cup sugar
1 tsp cinnamon
1/2 tsp salt
1 Cup chopped pecans
1 Cup melted butter


Preheat oven to 350. Grease 13×9 baking dish.
Combine pumpkin, evaporated milk, eggs, sugar, cinnamon and salt. Mix well and pour into your prepared dish.
Sprinkle yellow cake mix evenly over Pumpkin mixture. Top with chopped pecans. Drizzle butter over pecans. Bake 50-55 minutes

Saturday, April 15, 2017

Seafood Chowder


1 to 2 potatoes, peeled and finely diced
2 shredded carrots, about 1 cup or so
1 onion, diced finely
¼ cup butter (dairy or non-dairy)
2 cups chicken broth
1 ½ cups milk (dairy or non-dairy)
Up to 1 lb shrimp (uncooked or cooked); optional; cut into halves or thirds if needed
1 can tuna (6 ½ ounce), drained and flaked
½ tsp gluten-free Worcestershire sauce (or more, to taste; optional; leave out for refined sugar free)
¼ tsp sea salt
Dash of other seasonings if desired, like chives and thyme
¼ cup gluten-free flour (or other thickener), if needed (I use my Two-Ingredient Gluten-Free Flour Mix, if needed)
2 strips bacon, cooked and crumbled (optional)

How to make it:

Sautee potatoes in butter in large saucepan or extra deep skillet for about 5 minutes. Add carrots and onion. Continue sautéing until onions are translucent (about 5 minutes more).
Add chicken broth and then gradually add in milk.
Heat over medium heat until mixture is thick and bubbling.
If adding uncooked shrimp, add now and cook for about 5 minutes.
Add tuna, Worcestershire sauce, salt, and any other seasonings.
Add in flour (or other thickener).
Cook over medium low heat until potatoes are adequately softened and chowder is thick and tastes like, well, chowder. Add bacon and if adding cooked shrimp, add now and continue cooking over medium low heat just until heated through.
Serve and enjoy. Makes about 4 servings.

Crock Pot Taco Soup


1 lb. ground beef, browned and drained
1 can petite diced tomatoes
1 can light red kidney beans, undrained
1 can pinto beans, undrained
1 small package frozen corn
1 envelope dry Hidden Valley Ranch Dressing Mix
1 envelope dry Taco Seasoning
1 small onion, chopped

shredded cheese
sour cream
tortilla or corn chips

1. Combine all ingredients, except chips, cheese and sour cream in crock pot.
2. Cover. Cook on Low 4-6 hours.
3. Garnish individual servings with chips, cheese and sour cream if desired. ~Enjoy~

Cheesy Spinach Pinwheels


1 sheet of frozen puff pastry, defrosted (such as Pepperidge Farms)
2 teaspoons olive oil
2 garlic cloves, minced
6 ounces fresh spinach, chopped or torn into pieces
Sat & pepper, to taste
1 ½ ounces Parmesan cheese, freshly & finely grated (I shred mine on the smallest holed side of a box grater)
1 ounce crumbled Feta cheese


On a clean, dry surface sprinkle a small amount of flour to prevent sticking and lay down your sheet of defrosted puff pastry. Using a rolling pin, roll the pastry into a 10”x14” rectangle of even thickness.
In a large skillet or saute pan, bring the olive oil to medium heat. Add the garlic and allow garlic to cook for about a minute. Add the spinach and stir together. Allow the spinach to cook for 2-3 minutes, stirring occasionally until wilted. Add a couple shakes of your salt & pepper shakers (or to taste). Spread the spinach evenly across the surface of the rolled out puff pastry sheet. Sprinkle the Parmesan and Feta cheeses evenly over top of the spinach, covering the entire surface of the pastry.
With the longer side of the pastry rectangle facing you, roll the pastry by pushing forward, wrapping the ingredients into a long roll. Once the pastry is completely rolled up into a big “log,” wrap it in parchment paper or cling wrap and place it in the freezer for 30-40 minutes. This will make it easier to cut into circles.
Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper and set aside.
When you take the pastry roll out of the freezer, use a serrated knife to slice it into 24 even “spirals.” I find the easiest way to do this evenly is to cut the roll in half, then each of those pieces into quarters, then cut each of those pieces into thirds. Place each spiral onto the parchment lined baking sheet and bake them in the oven for 20 minutes or until lightly golden. Serve warm.
2 SPs each, 4 per (2 pinwheel) serving  
3 poitns+ per (2 pinwheel) serving
110 calories, 9 g carbs, 1 g sugars, 7 g fat, 4 g saturated fat, 4 g protein, 1 g fiber

Old fashioned chocolate pie

Ingredients :

1-1/4 cup of sugar
1/2 cup of plain flour
1/4 cup of cocoa
dash of salt
4 egg yolks
2 cups of milk
1/4 cup of butter
1 tsp of vanilla
1-9″ pastry shell baked

Directions :

Bake pie crust until golden
Combine first 4 ingredients in a sauce pan; set aside.
Combine milk and egg yolks.
Stir milk and egg yolks into mixture; add butter.
Cook over medium heat, and stir constantly until mix thickens and boils.
Remove from heat; stir in vanilla; spoon into pastry shell.
You can put a meringue on top if you want, but this is only optional using the egg whites from eggs used for pie



56 ounces canned pineapple juice
2 cups granulated sugar
3/4 liter everclear grain alcohol or vodka


Add pineapple juice and sugar to crock-pot.
Cook on LOW for 2 hours with lid slightly ajar.
Allow mixture to cool completely before adding in Alcohol.
Add in alcohol and mix well.
Pour mixture into 4 Quart Canning Jars.
Add lids and rings to jars.
Store in a cool dry place.

Chicken & Dressing Casserole

cornbread (about 4 C. crumbled)
4 large chicken breast, cooked and cubed
1 10.5 oz. can cream of mushroom soup
1/2 tsp. poultry seasoning (optional)
4 eggs, boiled and chopped
1 small onion, chopped
1/2 tsp. black pepper
1 stalk celery, diced
2 C. chicken broth
2 T. melted butter
1/4 tsp. salt
Combine all ingredients in a bowl and pour into a 9 x 13, lightly greased casserole dish. Bake at 350 degrees for 40-50 minutes or until set.
1/2 C. unsalted butter
1/2 C. all purpose flour
1 quart chicken stock
1/3 C. heavy cream
1/4 tsp. salt
1/2 tsp. black pepper
pinch of cayenne pepper
Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes. Gradually whisk in chicken stock. Reduce heat to low and cook and stir until thick enough to coat the back of a spoon, 4-6 minutes. Stir in heavy cream, and season with salt, pepper, and cayenne pepper.
Serve the casserole with gravy over the top and a big side of mashed potatoes.

Vanilla Magic Custard Cake


½ cup unsalted butter-melted and slightly cooled
2 cups milk-lukewarm
4 eggs-separated
1¼ cups (150g) powdered sugar
1 Tablespoon water
1 cup (115g) flour
1 teaspoon vanilla extract
powdered sugar for dusting


Preheat the oven to 325°F
Lightly grease 8×8 inch baking dish, set aside
Whip the egg whites until stiff peaks form, set aside.
Beat the egg yolks and powdered sugar until pale yellow.
Mix in melted butter and the tablespoon of water (for about 2 minutes) until evenly combined.
Mix in the flour until evenly incorporated.
Slowly beat in the milk and vanilla extract until well combined.
Fold in the egg whites (1/3 at a time, then repeat until all of the egg whites are folded in).
Pour the batter into the pan and bake for 40-60 minutes (until the cake is barely jiggly in the center). Baking time might vary depending on your oven or pan you use, but start checking after 40 minutes. If the top browns too quick before the minimum of 40 minutes, you can cover the cake with aluminum foil.
Cool the cake completely before dusting with powdered sugar. Even cooled, it will be slightly jiggly because it has custard layer in the center.



2 (16 ounce) cans peaches in heavy syrup
1 (18.25 ounce) package yellow cake mix
1/2 cup butter
1/2 teaspoon ground cinnamon, or to taste


Preheat oven to 375 degrees F (190 degrees C). Empty peaches into the bottom of one 9×13 inch pan. Cover with the dry cake mix and press down firmly. Cut butter into small pieces and place on top of cake mix. Sprinkle top with cinnamon. Bake at 375 degrees F (190 degrees C) for 45 minutes.

Coconut Cream Pie


1 cup sweetened flaked coconut
3 cups half-and-half
2 eggs, beaten
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
1 cup frozen whipped topping, thawed

How to make it:

Preheat oven to 350 degrees F (175 degrees C).
Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
Pour the filling into the pie shell and chill until firm, about 4 hours.
Top with whipped topping and with the reserved coconut.

Mexican Tortilla Casserole

Ingredients :

1lb. ground beef
1/2 cup diced onion…
1 pack taco seasoning mix
2 cups shredded cheddar cheese
1 can refried beans (they spread easier if you warm them in microwave)
1 cup prepared rice (I used Minute Rice)
1 can Mexican blend corn (DRAINED)will only use about 1/2 can
4-5 large flour tortillas
8 oz of thick chunky salsa (your choice mild or hot)

Directions :

Spray a spring form, round cake pan or casserole with cooking spray
Brown ground beef ,and onion and drain
Add taco seasonings and cook according to package direction
Lay 1 tortilla in bottom of baking dish and spread 1/3 of bean on it ,top with 1/3 of the meat and sprinkle on some cheese .
2nd layer tortilla, 1/2 the rice, 1/2 salsa, 1/2 the corn and cheese
3rd layer tortilla, 1/3 beans ,1/3meat, cheese
4 layer tortilla . beans ,meat, corn, rice, salsa and cheese
Bake covered with foil at 350 for about 40 minutes uncover and bake 10-15 minutes longer. let sit 5 minutes before cutting . After baking top with sour cream,diced onion and shredded lettuce if desired

Thursday, April 13, 2017

Mini Hot Ham and Cheese Sandwiches

Ingredients :

24 Hawaiian Rolls, Original
1 lb thinly sliced deli ham
1 pkg Swiss cheese, 10 or so slices
2 sticks butter
2 Tbsp minced onion
2 tsp dried mustard
2 tsp Worcestershire sauce

Directions :

Slice rolls in half lengthwise – and flip the top half off.  Top with a layer of ham, a layer of cheese and another layer of ham.  Put top layer of rolls back on and cut them into individual rolls.  Do this with both packages of rolls.  Place the individual sandwiches into two pans.  Melt butter in small sauce pan – adding onion, mustard and Worcestershire sauce.  Mix well.  Using a large spoon, spoon the mixture evenly over all of the rolls.  Cover and refrigerate at least one hour.  ( I often prepare these ahead and refrigerate over night) Bake at 350.  Bake covered for about 8 minutes and uncovered for 8 minutes.  Serve warm (also great at room temperature)
(Great to keep a full pan in fridge, unbaked, and take out a few as needed)

Tuesday, April 11, 2017

Southern Fried Potatoes


2 Tablespoons vegetable oil
1 Onion - sliced, minced or chopped
1 Red Bell Pepper, diced
1 Clove Garlic, minced
6 Red-skinned potatoes
1/2 teaspoon Chili Powder
1/2 teaspoon Ground Paprika
Salt & Pepper to taste


Wash potatoes and poke holes with a fork. Cook in the microwave for 5-7 minutes or until just tender. Cut into 1/2" pieces - caution, potatoes will be hot.
Heat oil in a large nonstick skillet over medium heat. Add onion and sauté until tender. Add the red pepper and garlic and cook for 1 minute longer.
Add the potatoes, chili powder paprika, salt & pepper.
Cook for about 8 to 10 minutes, turning occasionally, until nicely browned.

Monday, April 10, 2017



1 lb box medium shells
1 lb ground hamburger, cooked with garlic, onion, salt and pepper to taste
2 cans tomato soup
1 cup cheddar cheese
1 cup mozzarella cheese


Cook noodles according to package directions. Drain.
After browning hamburger, add 2 cans tomato soup to the frying pan (with the hamburger).
Add ½ can water.
Stir and cook over medium heat for 3 minutes.
Pour noodles in a greased 9×13 baking dish.
Pour hamburger mixture over noodles and stir.
Sprinkle cheese over casserole and cover with foil.
Bake in a 375* oven for 20 minutes.
Remove foil and bake for 10 minutes longer.
Can bake under broiler for 3-5 minutes to brown cheese, if desired

Sunday, April 9, 2017

Unstuffed Cabbage


3-1/2 c chicken broth
2 chicken breasts, whole
1/2 c chopped onion
1/2 tsp ground cumin
1 clove garlic, minced
1 Tbspcooking oil
1 (16oz) can(s) diced tomatoes
1 (8 oz) can(s) tomato sauce
1 (4 oz) can(s) diced green chili peppers
1/4 c chopped fresh cilantro or parsley
1 Tbsp fresh oregano, or 1 tsp. dried oregano
1 (16 oz) can(s) pinto beans
1 c rozen corn

How to make it

1Cook chicken breasts. Remove bones and shred/finely chop.
2Place chicken broth and chicken in medium to large soup pot. Add remaining ingredients except corn. Bring to a boil and reduce heat. Simmer uncovered for 20 minutes, add corn and heat. This can all be done in the crock pot as well.
3Serve with optional garnishes of shredded cheese, sour cream, guacamole and tortilla chips.

Best Chicken Tortilla Soup


3-1/2 c chicken broth
2 chicken breasts, whole
1/2 c chopped onion
1/2 tsp ground cumin
1 clove garlic, minced
1 Tbspcooking oil
1 (16oz) can(s) diced tomatoes
1 (8 oz) can(s) tomato sauce
1 (4 oz) can(s) diced green chili peppers
1/4 c chopped fresh cilantro or parsley
1 Tbsp fresh oregano, or 1 tsp. dried oregano
1 (16 oz) can(s) pinto beans
1 c rozen corn

How to make it

1Cook chicken breasts. Remove bones and shred/finely chop.
2Place chicken broth and chicken in medium to large soup pot. Add remaining ingredients except corn. Bring to a boil and reduce heat. Simmer uncovered for 20 minutes, add corn and heat. This can all be done in the crock pot as well.
3Serve with optional garnishes of shredded cheese, sour cream, guacamole and tortilla chips.



3 Tbsp. extra-virgin olive oil
1 small onion, diced (3/4 cup)
1 cup diced carrots
3 garlic cloves, minced
¼ cup all-purpose flour
1 bay leaf
½ tsp. dry mustard
¼ tsp. nutmeg
1 tsp. kosher salt
½ tsp. black pepper
2 cups 2% milk (or whole milk)
2½ - 3 cups low-sodium vegetable stock
4 cups fresh broccoli florets
8 oz. block cheddar cheese*, freshly grated, plus more for serving
cayenne pepper, for serving, optional


In a large dutc
h oven, heat the oil over medium heat.
Add onion and carrots, and sauté for 4-5 minutes, stirring occasionally, until the onion is soft.
Stir in the garlic and cook for additional 30 seconds.
Stir in the flour and cook for 1 minute. Add the bay leaf, mustard, nutmeg, salt, pepper, and then gradually whisk in the milk until smooth. Add the vegetable stock and bring to a simmer, then simmer for 3-4 minutes or until slightly thickened.
Add broccoli, reduce heat to medium-low and simmer, uncovered, for 8-10 minutes or until tender.
Turn off the heat, discard the bay leaf, and stir in the cheddar cheese until melted. Taste for salt and pepper.
Serve immediately, topped with extra cheese and cayenne pepper, if desired.
*Buy a block of cheese and shred it yourself. It's much creamier and melts way better than pre-shredded cheese from the store. 
*Only melt cheese over low heat or it will separate and look grainy.
*This soup is best when served immediately. It does not re-heat or freeze well.

Slow Cooker Ham & White Beans

1 lb package dried northern beans
ham bone, hocks, shanks or diced ham (about 1 pound)
2 tsp onion powder
6 cups water
salt & pepper to taste
Rinse and sort the beans for any pebbles. Add the the rinsed beans, onion powder, salt, pepper, and ham to the crock pot. Add water. Cover and cook on low about 8 hours, until beans are tender. Remove ham bone, shanks or hocks and pull off the meat. Add meat to the crock pot and mix. Serve with cornbread.

Saturday, April 8, 2017

New Orleans Praline Brownies



1 box fudge brownie mix
water, vegetable oil and eggs called for on brownie box 
1/2 cup chopped pecans  
Praline Frosting:
1/2 cup whipping cream
6 Tbsp butter
1 1/2 cups packed brown sugar
1/2 cup chopped pecans, toasted
1 1/2 cups powdered sugar
1 tsp vanilla


Heat oven to  350 degrees.  Spray bottom of 9"x13" pan with cooking spray.
Make brownies as directed on box for fudgy brownies (adding water, oil, and eggs). 
Stir in 1/2 cup pecans.
Bake as directed then cool for about an hour until completely cool.


In a small-medium sized saucepan, mix whipping cream, butter and brown sugar.
6 Tablespoons of butter
1/2 cup whipping cream
1 1/2 cups packed brown sugar
Heat to boiling over medium heat, stirring frequently.
Boil and stir 1 - 2 minutes.
Remove from heat, then stir in toasted pecans, powdered sugar, and vanilla.
Toasted pecans
Clear Mexican vanilla
Powdered sugar
Cool 5 minutes, stirring frequently.
Spread frosting over the cooled pan of brownies.
Let stand for about 45 minutes or until frosting is set before cutting.
Tip - Cut into bars about 45 minutes after spreading frosting over the brownies. This will allow you to cut the brownies while the frosting is still just slightly warm and will minimize any cracks in the frosting.  If you let the frosting cool completely, the praline will break up. 
Needs a glass of milk!


Heat oven to  350 degrees.  Spray bottom of 9"x13" pan with cooking spray.  Make brownies as directed on box for fudgy brownies (adding water, oil, and eggs).  Stir in 1/2 cup pecans.  Bake as directed then cool for about an hour until completely cool.
In a small-medium sized saucepan, mix whipping cream, butter and brown sugar. Heat to boiling over medium heat, stirring frequently.  Boil and stir 1 - 2 minutes.  Remove from heat, then stir in toasted pecans, powdered sugar, and vanilla.  Cool 5 minutes, stirring frequently.  Spread frosting over the cooled pan of brownies.  Let stand for about 45 minutes or until frosting is set before cutting.
Tip - Cut into bars about 45 minutes after spreading frosting over the brownies. This will allow you to cut the brownies while the frosting is still just slightly warm and will minimize any cracks in the frosting.  If you let the frosting cool completely, the praline will break up.