Thursday, October 16, 2014


I love Ponsett.  Oh what is ponsett you are asking?  It is a bacon, egg & rice dish that is so heavenly and super easy to make. Its kind of like bacon fried rice.   My mom got this recipe from a friend of hers, who her friend had a friend from India who gave her this recipe.  Even my husband goes, not sure I will like it, once trying it says man, that is good.  And my 4 year old Jackson, once he tried it wants it every day...LOL so it must be good.

I also add onion & garlic to this which my mom doesn't do, but I think it adds more flavor, and I am all about flavor!!

I use instant rice, use your favorite brand.

**NOTE**  I usually use a couple of bouillon cubes (cause I always am running out of stock), but you can use beef broth/stock instead . If using bouillon cubes I take a big pyrex glass measuring cup, measure 2 cups of water and put the unwrapped bouillon cubes in an heat for about 4 minutes in the microwave.  Take out and with a spoon,crush and stir the bouillon cubes to dissolve.  If using broth, heat for 2-3 minutes in the microwave.

 Also, I use about 4-5 slices of bacon (and I use my favorite bacon, Wright brand  which is thick and yummy, but if you are using really thin bacon use about 1/2 package.
Make this today.. Enjoy


4-5 slices thick bacon, sliced thin
4 eggs, beaten seasoned with a little salt & pepper
2 cups beef broth (or can use 2 cups of water and 2 beef bouillon cubes) **see note
2 cups minute rice
1/2 onion, finely chopped

*seasonings of your choice.. I use 1/4 tsp garlic & onion powder, sprinkle of seasoned salt & pepper

In large pan over medium high heat, add bacon & onions stirring often, cooking till about 3/4 of the way done.  Add beaten eggs, stirring constantly till eggs are set and done.  Add heated broth, rice and seasoning stirring mixture well.  Bring to a simmer then cover pan and turn heat down to medium low and cook for 10 minutes stirring often.  After 10 minutes remove lid and cook for an additional 5-10 minutes till everything is hot and rice is done.  Remove from heat, taste adjust any seasonings and enjoy...

Friday, October 10, 2014

Creamy rice pudding

I love rice pudding... my mom makes a really good baked one, and I sometimes do a really super easy cheater type recipe using cooked or instant vanilla pudding and add a little whipped cream, a splash of vanilla and cooked rice to it, with a sprinkle of cinnamon on it. 

But sometimes nothing will work but an old fashioned cooked from scratch kind of something.  You can use already cooked rice, or make it easy on yourself the next time you get Chinese takeout get an extra quart of rice and make this rice pudding.  Easy, yummy and ready in about 10-15 minutes, then you can eat it hot, or let it chill however you like it. 

**NOTE** I  put the cinnamon shaker on the table and let each person add it if they like it to their own serving.  You can also use soaked raisins (I add a little water & vanilla and put them in the microwave for 15-30 seconds to heat them up and let them soak for 10 minutes, then I drain off the liquid.  Not everyone in my family likes cinnamon or raisins, so it is up to you to use them if you like them. I also like to add a little whipped cream to the top, but again it is up to you...make this today... YUM

Creamy rice pudding

3 cups cooked rice
3 cups milk
1 cup sugar
2 1/2 t vanilla (divided)
1 t butter
1 egg, beaten
pinch of salt

(**see note, cinnamon, raisins, whipped cream if you are using)

In saucepan, add rice, milk, sugar, pinch of salt, 1 1/2 t vanilla and beaten egg.  Bring to a boil over medium heat whisking/stirring very frequently.  When mixture is boiling turn heat down to a simmer (make sure mixture is still simmering) and simmer for around 10 minutes, making sure to whisk/stir about every minute or so, cause it will burn quickly.  Cook until mixture is thickened.  Remove from heat.  Serve or place in fridge in a bowl and let cool.  Serve... use cinnamon, raisins or whipped cream if desired.  Enjoy

Tuesday, September 16, 2014

Homemade granola bars

I love granola bars.. but they sure can be expensive and not so tasty..I have thrown many a package of yucky granola bars away.  Some taste like sawdust, or like are completely tasteless which who wants to eat something tasteless...I love flavor.... so I have been on a non stop search to make my own..  This recipe is one I came up with after researching many bar recipes and seeing ingredients that I either didn't like, or couldn't find.  

I used dried cranberries, but any dried fruit, think dried apples and pumpkin pie spice for fall, or dried mixed berries, or blueberries or dried strawberries for spring or summer.  Next time I am going to try and incorporate peanut butter and some peanuts for some of the nuts.  I used whole almonds, but use any kind of nuts that you like, pecans, peanuts, walnuts anything will work, use your imagination and what you have on hand. Also thinking chocolate chips in here would be yummy too, maybe a little cocoa powder and a dash of cinnamon the possibilities are endless..

**NOTE** ...I also heat up the sweetened condensed milk a little to make it easier to mix together with the oatmeal mixture, otherwise all of the ingredients don't get coated properly, and are too dry.

Whatever you use, make these for your family today...enjoy :)

Homemade granola bars

1 can sweetened condensed milk
2 1/2 cups old fashioned oats (not instant)
1 1/2 cups coconuts, shredded or flaked
1 1/2 cups nuts ( I used whole almonds)
1 cup cranberries
pinch of kosher salt
1 tsp vanilla

Preheat oven to 250.  Line a 13x9 pan with foil overhanging the edges for easy removal and spray with nonstick spray.

In saucepan put sweetened condensed milk, salt & vanilla.  Heat over medium low until mixture is thinned  out a little, not till bubbling but warmed through.

In a very large bowl, add oats, coconut, nuts, cranberries, and mix with a big spoon.  Pour milk mixture over the oat mixture and mix well.  Dump mixture onto 13x9 pan and spread out in an even layer with a spatula.  Bake for about an hour.  Immediately remove from pan lifting foil out and letting cool on a flat surface.  Let cool about 10-15 minutes and cut into bars... Can wrap individually and put into lunches or snack etc.  Enjoy

Sunday, August 3, 2014

Breakfast bake

Oh my gosh... I just made the most wonderful blueberry breakfast bake.  I got the recipe from my friend Amy (thanks for sharing it Amy :) she posted a pic on facebook and I knew I had to know more of what was in that yummy looking goodness....

Well and you all know me.. I had to put a little of my own spin on it...and it turned out great... I used fresh blueberries in it, she used frozen fruit, it's all good, canned, frozen, fresh equals YUMMY!!! My family was impressed, and my husband called me a "rockstar".. LOL so ya honey....

You can double the recipe & use a sprayed 13x9 dish, and just bake it a little longer.  I thought next time I am doing exactly that cause we ate the entire dish.. I served this with smoky links, ( I just put them in a pan in the oven about 1/2 way thru the baking time (line the pan with foil for easy clean up).  Serve with a drizzle of maple syrup and a sprinkling of powdered sugar... Make this today... enjoy

Breakfast bake

3/4 loaf cinnamon swirl bread ( I used Pepperidge Farms)
3/4-1 cup of milk
6 eggs
1 T vanilla
1 cup fresh blueberries (or frozen will work too)
1/2 cup sugar
For serving:
maple syrup
powdered sugar (optional)

Preheat oven to 375. Spray 8x8 baking dish with nonstick spray.
Tear bread into chunks and place 1/2 into baking dish, sprinkle with the blueberries, and top with the remaining bread (some blueberries will be showing and that is fine).  Whisk eggs, sugar & vanilla mixing well.  Add 3/4cup milk and whisk well.  Pour egg custard mixture over the bread/blueberries.  With hands press down the bread soaking up the custard.  If it still looks a little dry drizzle the remaining 1/4 cup of milk over the bread mixture.  Place in oven and bake around 35-40 minutes until it is puffed and light golden brown.  Remove from oven and drizzle with maple syrup and sprinkle with powdered sugar.

Thursday, July 31, 2014

"Re-purposed" chicken enchiladas

What to do with leftovers...hmmm that is the age old question.. and it seems like I always have a dab of this or a dab of that, and I HATE throwing away food.  There are so many hungry people out there, and with food prices skyrocketing, I try and be careful. 

We had company over the other day, and he stated that when he was growing up, they could throw nothing away from their dinner plates.  If they took it, they had to finish it, he remembered sitting for 3 hours at the dinner table trying to finish what was on his plate. He said that his family grew up without much money, and wasting food was out of the question... certainly though provoking...

Anyway, I had leftover cooked chicken, leftover rice, a small bit of leftover tomatoes & vegetables so my thought was enchiladas... So I put everything in a pan, added some cream of chicken soup, sour cream, seasonings, white wine and voila... enchilada filling.  I rolled everything up in flour tortillas, topped with enchilada sauce, and shredded cheese.. baked them in the oven... delicious... I served these with sour cream on the side, but that is totally optional. 

For the chicken, I had leftover chicken thighs, but you can use any cooked chicken, rotisserie, baked, broiled, boiled etc.  I also use mild enchilada sauce from a can, but you can use hot, or whatever your family likes.  Make these today.. so good....Enjoy

2 cups shredded, cooked chicken
2-3 cups leftover cooked rice
1/4 cup white wine
1 can cream of chicken soup
1/3 cup, leftover cooked veggies ( I had a tomato, corn, okra mix)
Flour tortilla
1 small can enchilada sauce
1 cup shredded cheese ( I used a Mexican blend)
 1/2 cup Sour cream (PLUS more for serving)

seasonings of your choice ( I used Cumin, onion & garlic powder, pepper)

Preheat oven to 375. Spray a baking dish with nonstick spray.
In large pan over medium high heat, add chicken, veggies & rice and start heating up.  Then add wine, soup & seasonings and heat over heat until bubbly.  Turn off heat & stir in 1/2 cup sour cream.  On a plate place a tortilla, then add a couple of spoonfuls of filling mixture into the center and roll the tortillas up like a burrito, placing seam side down in a baking dish. Continue until all of the filling is used. Slowly pour the enchilada sauce over the enchilada, and if necessary with a spoon cover all completely.  Bake for around 30-35 minutes until hot and bubbly.  Sprinkle with the shredded cheese and place in the oven for a few minutes or until the cheese is melted.  Remove from oven and serve with sour cream on the side.  Enjoy

Monday, July 21, 2014

Hawaiian sweet and sour meatballs

Who doesn't love meatballs?  Especially sweet and sour meatballs.  With all their yummy sweet & pineappley (is that even a goodness.  They are super easy to throw together & they simmer away in a crockpot until they are devoured..

I made these recently for my class reunion and they were a hit.  I used frozen meatballs (shh..don't tell anyone..:)  but I have made from scratch and cooked meatballs and added the sauce to those and they were delicious as well. But I have to tell you , the frozen ones with this sauce taste just as good, and are way easier.. so why make more work for yourself if the outcome is just as good... not me... I will save that effort for things that definitely taste better homemade..make these today.. Enjoy
**I sometimes serve these over plain cooked rice for dinner, along with a good...

Hawaiian sweet & sour meatballs

2 packages of frozen regular (not Italian style) meatballs (the packages I used were 2 lbs. in each package)
1 20 oz can crushed pineapple, I drained about 1/2 the liquid off (reserve)
1 cup teriyaki sauce (I use Lawry's marinade sauce)
1/4 cup ketchup
1 cup brown sugar
1/4 t ground ginger
1/4 cup seasoned rice vinegar 
1/4 tsp onion & garlic powder

Thaw the meatballs overnight in the fridge.  Put the thawed meatballs in the crockpot.  In a saucepan add the pineapple (don't add the reserved juice yet), the teriyaki sauce, ketchup , brown sugar, ginger & onion & garlic powder.  Mix well and cook over medium heat stirring often until sauce is hot, bubbly and the sugar has dissolved (watch carefully) cause this has a tendency to burn because of the high sugar content).  Remove and pour over the meatballs and stir them gently to coat.  Turn the crockpot on low and simmer a few hours until the sauce becomes bubbly.  If it gets too thick add the saved pineapple juice to thin the sauce out.  **NOTE stir these often because the sugar will burn if left unattended and not stirred.  Serve. Enjoy...

Buffalo Chicken Dip

I recently went to my 30th class reunion... when did I get so old..hmmm that post is for another anyways, it was a 2 day event with one of the days being a potluck gathering.  A fellow classmate Connie brought this really yummy dip... I asked her the recipe and she shared.. it was so good my husband had seconds... she said it was really easy to make, and had a couple of variations... so here is the recipe..
I only like Frank's red hot sauce.. if you have another favorite use this..Also, for the chicken you can use canned chicken (just make sure you drain it well), or any kind of cooked leftover chicken, (think baked, roasted, rotisserie,  boiled, shredded into small pieces).  Also you can use a combination of ranch and blue cheese dressing or just one of the two types.  Also, use what cheese you like, thinking maybe a sprinkle of Parmesan would be good over the top before it goes into the oven.. Like I always say use what you have,or your family likes..Serve with crackers, Fritos, tortilla chips, veggies..this stuff would be great on anything...Try this good.. Enjoy

Thanks for sharing Connie...

Buffalo Chicken Dip

8 oz. cream cheese, softened
1/2 cup Frank's red hot sauce
2 cups shredded chicken
1/2 cup shredded cheese (any kind, mozzarella, cheddar, co-jack or a combination )
2T crumbled blue cheese
1/2 cup ranch dressing (or 1/4 cup each ranch and blue cheese dressing)

Crackers, fritos or veggies for serving

Heat oven to 350.  Spray a baking dish with cooking spray.
Add the cream cheese, hot sauce, chicken, cheese, (blue cheese if using) and the salad dressing in a bowl mixing well. Spread in a greased baking dish and bake at 350 for around 20 minutes or until hot and bubbly.. Serve with crackers or your choice of dippers.. Enjoy