Saturday, December 31, 2011

Oreo Truffle balls

I found this recipe at you should check it out... you can post your own recipes and find all sorts of recipes on there.... that is where I won my Blue Ribbon for my Hawaiian Pie.... :)  anyway....I did have to put my own spin on the recipe tho.... on the original recipe they dipped this in white chocolate... I  dipped this in a mixture of semi sweet & milk chocolate and then drizzled this with white chocolate and Christmas sprinkles & sugars.... or you can leave the sprinkles & sugars out and just have these plain...which are delicious as can also use chopped nuts or shaved chocolate on top too... I also added a little vanilla to boost the flavor of these up.... these are so yummy..... enjoy

Recipe courtesy of Just a Pinch

1 package of oreo cookies
1 8 oz block of cream cheese, softened ( I used the 1/3 less fat kind)
1 t vanilla
1 pkg semi sweet chocolate chips
1 pkg milk chocolate chips
1/2 pkg white "vanilla" chocolate chips
Sprinkles/sugars for topping (optional)

In large food processor add oreo cookies.  Whirl until broken up to fine crumbs.  I stopped and pushed the mixture back down into the food processor to make sure all were broken up to crumbs.  Add vanilla and cream cheese and whirl until mixture comes together in a ball.  Again, I took a spatula and pushed down the crumbs halfway thru mixing.  On wax paper lined tray roll into small balls (I used a small scoop to make even balls).  Roll until all mixture is done.  Place in fridge for around 30-60 minutes until firm.  Melt the semi sweet & milk chocolate chips over a double boiler and dip each ball into the mixture letting the excess chocolate drip off.  Place back on tray place in fridge and let harden around 15-20 minutes or until chocolate is set.  Melt the white chips in a cup in the microwave stirring every 15 seconds until mixture is smooth.  With the tines of a fork drizzle white chocolate over the balls then sprinkle with sugars/sprinkles if using.  Place back in fridge and let harden completely.  Serve and enjoy.  Refridgerate any leftovers.....

Sausage Cheese balls with Spicy Dipping sauce

I so love these Sausage Cheese balls.... and the dip yum.... making these to celebrate 2012... Happy & Safe New Year 2012 to everyone:)  Enjoy

Sausage Cheese Balls with Spicy Dipping sauce

1 lb roll of sausage (I use mild )
2 cups shredded cheddar cheese
1/2 cup milk
2 T white wine
2 1/2 cups Bisquick
1 t worchester sauce
1 T dried parsley flakes
*seasonings of your choice ( I used crushed rosemary, pinch of hot pepper flakes, garlic & onion powder & pinch of seasoned salt & pepper)

Preheat oven to 350 and spray a jelly roll pan.  Put everything in a large bowl and with your hands mix well. Roll into balls the size of meatballs.  Bake for 20-25 minutes until browned.  Serve with spicy dipping sauce.

Spicy dipping sauce

1/2 c mayo
1 T spicy mustard
1T ketchup
1 t worchester sauce
1-2 t hot sauce (depending on how hot you like it)
seasonings of your choice ( pinch of garlic & onion powder, pinch of seasoned salt & pepper, pinch of sugar)

Mix everything well and serve with sausage balls.  Refridgerate any leftovers.

Wednesday, December 28, 2011

Split pea soup & cornbread

I had a meaty ham bone leftover from Christmas...just waiting to be made into something yummy.  I removed some of the ham to make scalloped potatoes and ham (that will be coming in a later post this week).  My split pea soup is pretty simple to make and oh so yummy....I serve this with cornbread (see recipe at bottom of this page)but you can eat regular bread or crackers...
* If you don't have a ham bone leftover, use a couple of ham hocks in this soup, it will work out fine and still have that ham meaty flavor...Enjoy

Split pea soup

1 meaty ham bone
1 onion, chopped
1 stalk celery, chopped
1 carrot, chopped
2 potatoes, peeled and chopped
1 T worhcester sauce
1 bag of split peas
2 chicken bouillon cubes
1T molasses
2-3 T brown sugar
8-10 cups water
2-3 T of drippings/glaze from your leftover ham (optional but might as well flavor your soup more:)
seasonings of your choice ( I used 2 bay leaves, onion & garlic powder, seasoned salt, regular salt & pepper.
Corn bread or crackers for serving.

In large pan place ham soup bone (or if using ham hocks), carrots, celery & onion.  Add bay leaf, seasonings, molasses, worchester sauce, bouillon.  Bring to a boil and turn heat down to medium & simmer about 20-30 minutes stirring often.  Add potatoes and split peas stirring well. Bring again to a boil, turn heat down and simmer for around an hour to an hour and a half.  You want the vegetables done, and the split peas soft.  Taste soup and adjust seasonings if necessary.  Simple and yummy..


1 cup corn meal
3/4 cup flour
3 T. sugar (more if you like sweet cornbread)
2-3 T. mayo (or miracle whip use what you have)
pinch of salt
1 t baking powder
1 egg
1/3 cup milk
1 T oil
1/2 cup leftover corn or frozen if none left over (optional)
butter for brushing on top and serving

Preheat oven to 400.  Grease glass pie plate or cast iron skillet if using.  In bowl combine corn meal, flour sugar, salt, baking powder whisk together.  Add egg, milk, oil and corn if using.  Stir until combined and place in greased container spreading out to an even layer.  Bake for around 18-20 minutes or until toothpick inserted in the middle comes out clean.

Monday, December 26, 2011

Crockpot Cream Corn

I got this recipe courtesy of my friend Marsha of The Better Baker.. Check out Marsha's blog here... she always has lots of yummy things on her blog and I had the super chance to meet her and Angie of A lil country sugar this summer check her blog out here... It was so much fun and I cannot wait to get to do that again.... Love them both :)  they both are home style cooks..nothing fancy but downright delicious :)

Now onto this corn.  Marsha posted this recipe and said it was her husbands favorite Thanksgiving dish.  I knew I was having a houseful on Christmas and was looking for something different with veggies involved.  I thought if that was his favorite dish and she said it was awesome I am gonna try it.  I meant to try it before the big day but didn't...something I usually don't do...but knowing Marsha I new this was awesome.  I added my own twist on things like usual :)  starting with using evaporated milk (I looked in the fridge on Christmas and almost panicked.... I didn't have enough milk to make this... I was like on all days when every store was closed to run out of milk time to be evaporated milk it is.. then I added some seasonings since I can't leave well enough alone...LOL  and awesome this was... It was the star of the show my husband said it is so good it makes you wanna hug yourself...LOL  he so makes me laugh:)  love ya honey... anyway try this you won't be disappointed.... you can also half this recipe, I served 20 with this, but for a smaller crowd 1/2 this recipe and adjust the cooking time... Enjoy and thanks Marsha :) for sharing...

Crockpot Cream Corn

4 16 oz. bags frozen corn, thawed overnight in the fridge
1 1/2 sticks butter, melted
1 can evaporated milk
1 1/2 pkgs. cream cheese cut into cubes, (I use 1/3 less fat kind)
6 T sugar
*seasonings of your choice ( I used garlic & onion powder, salt & pepper, and a little bit of seasoned salt)

Spray the inside of your crockpot.  Place thawed corn in the bottom.  Sprinkle with a little of the seasonings.  Put cream cheese cubes in the middle of the corn (so it won't burn on the outside of the crockpot) just push them down, mix the remaining ingredients adding a little more seasonings and pour over corn/cream cheese) stir a little. Turn crockpot onto high and let cook for around  an hour and a half.  Stir lightly, then continue cooking for around 2-3 more hours, stirring every hour.  Watch when the mixture starts to bubble, then turn crockpot down to low for around 1/2 hour longer stir and taste.  Adjust seasonings if necessary and serve...YUMMY

Saturday, December 24, 2011

Cheese potato casserole

These are the best potatoes... easy and yummy, good for the holidays or any old time...

You can use what cheese you like, I usually use several different kinds, and you can clean out your cheese drawer that way... Just use 2-3 cups of what kind you like, I used co-jack, parmesan, a triple cheddar blend and a little mozerella... use what you like.  I have also crushed up potato chips and sprinkle on the top for the last 10 minutes of baking...yummy... I don't always do it but sometimes:)  Enjoy

Cheesy Potato Casserole

2 bags frozen cubed hashbrown potatoes ( I use the ones with peppers & onions called O'Brien potatoes)
1 onion, finely chopped
1 stalk celery, finely chopped
1 stick butter, melted
2 cans cream of chicken soup
1 can cream of celery soup
1 12 oz. container sour cream
1/2 cup milk
2-3 cups of cheese (save 1/2 cup for topping during last 15 minutes of baking)

seasoning of your choice ( I use garlic & onion powder, seasoned salt & pepper)

Thaw the potatoes (if you don't have time you just need to bake them longer)
Preheat oven to 375. In very large bowl place all the ingredients ( except for the last 1/2 cup of cheese) Mix well.  Place in greased casserole dish.  Cover with foil.  Bake 1 hour.  Remove foil and bake for around
1 to 1 1/2additional hours or until center of casserole is bubbly.  During last 15 minutes of baking sprinkle with remaining 1/2 cup of cheese.  Enjoy

Friday, December 23, 2011

Rolo Pretzel cookies

These are the simplest yet yummiest treats ever!!! Everyone who tries these loves them and everyone always wants the recipe... Easy, tasty and quick... my kinda recipe.. you better make lots and lots, these go super quick :)  enjoy

Rolo Pretzel Cookies

1 package of rolo candies the big package not the individual sticks in the checkout line (but you can get those but you will need about 6-8 rolls if using them)
1 bag pretzels ( I use waffle pretzels, or at Christmas the small christmas shaped like trees, bells, stars etc)

Silcone baking sheet liner or aluminum foil

Preheat oven to 350.  Unwrap the rolo candies. Line sheet pan with your silcone liner or aluminum foil. Lay a single layer of pretzels out on sheet pan.  Place a unwrapped Rolo candy on each pretzel.  Place in oven for 2-3 minutes or until candy is soft (but not melted at all) it should look like it did when you placed it into the oven but a little shinier due to the softened chocolate.  Remove from oven and place a pretzel on top of each candy pressing to make a "sandwich cookie" of each pretzel and rolo.  Be careful cause pan is hot and chocolate/carmel is hot as well.  Continue until all is done.  Let cool & remove from oven and place on waxed paper to finish getting hardened.  Enjoy

Thursday, December 22, 2011

Chicken Liver Pate

My family has been making this stuff as long as I can remember at Christmas time.  This family recipe just means Christmas to me.. my husband won't even try this even though I tell him to be "a foodie" and be adventurous... nothing doing... but I guess that means more for me :)  LOL just kidding love ya honey...;)

You can use any red wine that you like, I usually use Merlot.  Use what you like:)  also I double the recipe since I am going to the work of doing it, I usually make it and share with family members.  Also the recipe calls for 1/2 t garlic powder... I usually sprinkle a little in each stage along with a little salt & pepper.  I am not great at measuring (which is why I usually don't bake much)... anyways taste the mixture at the end and make sure that the seasonings are right on.... The flavors will blend a little and become stronger the longer it sits so don't over do it....
We serve this with crispy crackers/breaksticks. Enjoy

Chicken Liver Pate

1 lb. chicken livers
1-2 medium onions, chopped
1/4 cup dried parsley flakes
6 slices raw bacon, thinly sliced
1/2 cup red wine
5 hard boiled eggs, peeled
1/2 t garlic powder
salt & pepper to taste

In large pan (I use a chicken fryer/dutch oven) over medium high heat place onions and bacon.  Sprinkle lightly with garlic powder & salt & pepper.  Cook stirring very often so the onions don't burn, until mixture is a little over 1/2 of the way done.  Add chicken livers another light sprinkling of garlic powder, & salt pepper.  Cook for about 5 minutes stirring often.  Add parsley flakes, & red wine bringing mixture up to a boil.  Turn heat down and cover pan cooking for an additonal 10 minutes or until livers are no longer pink and bacon is done (it will be soft and not crispy).  Let mixture cool with the lid off the pan for 5 minutes.  Be careful the mixture is still hot, place mixture in large food processor place mixture (*note if making a double batch only process 1/2 the mixture at a time since the really hot mixture will expand & could cause a boil over) sprinkle lightly with salt, pepper & garlic powder.  Process until mixture is completely combined and smooth.  Taste and adjust seasonings if necessary. Pour into heatproof container (again cause mixture is hot) let cool completely cover and put into refridgerator for several hours for flavors to combine.  Serve with crackers/breadstick.  Keep leftovers refridgerated... Enjoy.

Sweet Spicy Salty Roasted Chickpeas

Can I say oh my gosh these little nibbles are awesome !!!! :)  I have been seeing and hearing all of the buzz about these little roasted chickpeas and I am like hmm roasted chickpeas..really... then I have seen sweet ones, savory ones, spicy ones which have gotten me curious.. I was like alright I have got to try these and oh my goodness am I glad I did.... they really are addicting and absolutely delicious.  I am not too crazy about chickpeas in salads and stuff like that but these crunchy little nibbles are yummy...I dry roasted them for 30 minutes and then added the seasonings watching them carefully so that they don't burn. 

Sweet Spicy Salty Roasted Chickpeas

2 cans chickpeas, drained & rinsed under cold water
1 T olive oil
1 1/2 t worchester sauce
1 T brown sugar

seasonings of your choice ( I used, Mrs. Dash, cayenne pepper (go easy this stuff is very spicy) seasoned salt,pepper garlic & onion powder)
kosher salt for lightly sprinkling before they go into the oven

To serve
kosher salt for sprinkling
1-2 T brown sugar
1 t additional cayenne pepper (or cajun seasoning blend)

Preheat oven to 350.
In colander drain 2 cans chickpeas (garbanzo beans) rinsing the starch off under cold water.  Lay chickpeas on baking sheet and dry completely with paper towels spreading out in an even flat layer.  Roast chickpeas for around 30 minutes.  In measuring cup mix olive oil, worchester sauce & brown sugar along with seasoning ingredients mixing well.  Pour over chickpeas and with spoon mix well coating evenly all of the chickpeas.  Spread out in a flat single layer and spinkle lightly with kosher salt.  Place back in oven for around 15-20 minutes or until chickpeas are crispy and lightly browned watching carefully not to burn.  Remove from oven sprinkle lightly with kosher salt, stir then let cool.  When almost cool & barely warm, (you don't want the brown sugar to melt, you want it to just stick to the outside along with the seasonings) sprinkle with 1-2 T. brown sugar, and a little additonal cayenne pepper (or I just used Cajun seasoning blend) , place into serving bowl, serve and nibble away... enjoy

Wednesday, December 21, 2011

Christmas Pasta

This is my very favorite pasta recipe EVER :) !!!! I so so so love this... even my husband who doesn't care much for pasta (can you imagine that??? LOL) said that this was the best pasta he's ever eaten... and my oldest son said the other day mom you haven't made Christmas pasta yet... I make this every year for Christmas... it is hearty, rich and oh so yummy...

The list for this pasta sounds very long, but this is so well worth it...
I buy a full pound package of ground chuck & Italian sausage links (I use only 1/2 lb of ground chuck, and only 2 sausage links in this recipe, the rest of the meat goes into a freezer bag and I have the makings for lasagna at another time :) might as well buy once & use twice, or if you have a fresh meat counter you can just buy the amount that you need for this recipe, your choice:)  Also, use what wine you like red, white it all works. 

I serve this with cooked Linguini, but any long pasta will work, spaghetti, fettucini use what you like.  I also serve this with shredded parmesan, but again use the cheese that you like.  Enjoy

Christmas Pasta

1/2 lb. ground chuck
2 sweet Italian sausage links, casing removed
6 slices bacon, thinly sliced
1 onion, chopped small
1 carrot, chopped small
1 stalk celery, clean and chopped small
1/3 cup red wine
1 T worchester sauce
2 cloves garlic, minced
3-4 anchovy filets (or can use 1 T anchovy paste)
1 T olive oil
2- 8oz cans tomato sauce
1 28 oz. can petite diced tomatoes (or can use crushed tomatoes)
1 cup water
1 beef bouillon cube
1 6oz. can tomato paste
1/3 cup brown sugar

shredded parmesan cheese
cooked pasta

seasonings of your choice ( I used Italian seasoning, parsley flakes, dried onion, salt & pepper, bay leaf, pinch of cinnamon & red pepper flakes) salt & pepper

In large pan place olive oil over medium high heat. Add celery, carrot & onion sprinkle with salt & pepper.  Cook for about 3-4 minutes stirring often.  Add bacon cook for 3-4 minutes or until half done.  Add Italian sausage & ground chuck, season lightly with salt & pepper.  Break up meat with spoon and stir until done and no longer pink.  Make a well in the meat add anchovy filets, breaking up with spoon until dissolved.  Add garlic ontop of the anchovy paste and cook for 1-2 minutes stirring mixture into the meat.  Add wine & worchester sauce and deglaze the pan, scraping up any cooked bits from bottom of the pan, cook for just about a minute or two.  Add remaining ingredients (NOT pasta or cheese), stirring well.  Bring to rapid boil, turning heat down to low and simmering for around 30 minutes until thickened.  Taste and adjust seasonings if necessary. Remove bay leaf.  Serve sauce over pasta, sprinkle liberally with parmesan cheese.  Enjoy :)

Saturday, December 17, 2011

Sweet & Spicy Meatballs

This recipe is from my Grandma Bories... she passed away several years ago but she taught me how to make these yummy meatballs.  It is so incredibly great that cooking and food can be share throught generations and handed down... I have had so many requests to write a cookbook and am very seriously contemplating it...anything I can hand down to my children and share with others would be awesome :)  I call it "food of love", sharing and caring... Hope you love these meatballs as much as me..and miss you Grandma :)

Sweet & Spicy Meatballs

4 lbs. frozen meatballs (or you can use homemade just precook them first)
1 12 oz. jar chili sauce (in the ketchup section of your supermarket)
18 oz. jar grape jelly

In large pan over medium heat add the chili sauce & grape jelly whisking together until somewhat mixed.  Add meatballs and stir (don't worry the sauce won't look like it is nearly enough but when it gets heated it liquifies).  Cover pan with lid.  Cook stirring often until meatballs are heated through and sauce is hot and bubbly.

**this can also be done in a crockpot, just made sure that you leave about 5-6 hours on high before you need them to make sure that the meatballs are heated thru and done.

Thursday, December 15, 2011

Joelle's cheeseball

This is my famous cheeseball that I always get raves about and I always get people wanting the recipe. This is perfect for the holiday entertaining season or anytime.  It is simple, quick and inexpensive and tastes yummy.  I have even had people tell me that they serve it and if there is any left they re-roll it in nuts and cover it place it in the fridge and eat it the next day.  Leftovers of this are really great so much so,that I always usually double the recipe and take one to a get together and keep one at home... we love this:)
Use what you like, you can put whatever kind of nuts you like in it, and for a variation I sometimes  roll the cheeseball in nuts when it is done, sometimes I don't it is up to you... you can also add a few dashes of hot pepper sauce or cayenne pepper to give this a little more of a kick...
You can serve this with various crackers or crispy breadsticks.....Enjoy

Joelle's cheeseball

2 pkg. cream cheese, softened (I use 1/3 less fat kind)
1/2 cup chopped nuts
4 green onions, thinly sliced
1/2 cup green pimento stuffed olives ( I used the sliced kind for salads, saves you from chopping them)
2 T. green olive brine
1 t. worhcester sauce
1 pkg. Carl Buddig thinly sliced beef (in the lunchmeat section), chopped small
seasonings of your choice ( I use garlic & onion powder)
Crackers/Breadsticks for serving

In bowl place all of the ingredients (except the crackers/ breadsticks).  Mix well.  Once I start mixing the cheeseball and get it about half mixed, I add a little more worchester sauce, and a little more garlic & onion powder, then I continue mixing until all is combined well.  Shape into a ball and place on serving place.  Cover with plastic wrap and place in fridge.  Chill for 2-3 hours for flavors to blend.  Serve with Crackers/breadsticks.  Refridgerate any leftovers.  Enjoy

Peanut Butter Kiss Cookies

This is another yummy super easy cookie recipe.  It doesn't get much simpler than this.  You can use any variety of Hershey kisses that you like, but I like the plain basic all chocolate traditional ones. I usually double this recipe cause in my house these go fast :)   Enjoy

Peanut Butter Kiss Cookies

1 cup peanut butter (can use smooth or crunchy)
1 cup sugar
1 egg
1 t vanilla
1-2 T. flour
Hershey kisses, (unwrapped)

Preheat oven to 350. In bowl place peanut butter, sugar, egg & vanilla.  Mix well with electric beater. (dough should be stiff, if not add a little more sugar). Roll mixture into balls and place on greased cookie sheet (I use silpat silcone liners instead).  Place flour into a bowl and using the tines of a fork, dip in flour then press down on cookie tops crisscrossing  the top of each cookie continuing to dip fork in flour so cookies don't stick to the fork. Continue until all of the dough is done.  Bake for around 10 minutes , you want cookie done but not browned on top.  Remove from oven, let cookies cool for just a minute then press a Hershey's kiss onto the top of each of the cookies.  Remove from pan immediately and let cool.  Enjoy

Chinese Reindeer Antler Cookies

I am so so so excited to start my holiday baking and goodie making :)  (no you can't tell I am a foodie can you)... my son was saying mom we haven't even had our Christmas pasta yet (which is coming in the next few days that stuff is the bomb:)  LOL... so tomorrow is the day..cannot wait to start

This recipe came from my son's first grade class they made these for the parents and he is now 19) so needless to say it has passed the staying around test.  These are quick, easy and oh so yummy. I have also made a variation where I added about a 1/4 cup peanut butter to the chip mixture, stirring until melted as well, also delicious :) Enjoy

Chinese Reindeer Antler Cookies

1/2 pkg. semi sweet chocolate chips
1/2 pkg. butterscotch chips
1 cup salted peanuts
1 large can Chow Mein noodles
Wax paper

In a heavy saucepan place chocolate & butterscotch chips.  Melt slowly over low heat stirring very often and being careful not to burn.  When the mixture is smooth, add peanuts and chow mein noodles stirring quickly to coat all.  Place wax paper on your kitchen counter & using 2 spoon, spoon small amounts(like the size of a small cookie) into mounds on wax paper making sure that they are not touching.  Let cool completely and store in a covered container.  Enjoy.

Tuesday, December 13, 2011

No Bake creamy cheesecake

With the holidays fast approaching sometimes you need a quick dessert to take to a holiday party or just for yourself ;)  (or maybe that is just at my house lol )...but anyway this is just the thing.  Quick, easy and yummy.  It only takes about 5 minutes from start to finish to pull this together.  You can make a homemade graham cracker crust or use a store bought crust one....up to you with how much time or ambition you have.  I usually serve this with canned cherry pie filling, but have used blueberry sometimes or apple equally delicious. I usually put the can of pie filling in the fridge to chill when I put the pie in there to firm up.   Use what toppings you like, I have also drizzled chocolate syrup on it instead of pie filling and it is yummy as well :)  enjoy

No Bake creamy cheesecake
1 8oz pkg cream cheese (I use 1/3 less fat kind), softened
1 cup sugar
1 t vanilla
1 small container of cool whip
1 graham cracker pie crust

Pie filling of your choice to top.

In bowl place softened cream cheese, sugar and vanilla.  Mix well will electric mixer taking spatula and scraping down sides of bowl and remixing.  Add Cool whip and mix well, taking spatula and scraping down sides and up from the bottom mixing all well.  Place into prepared pie shell spreading evenly over crust.  Cover and place in fridge for a couple of hours to firm up (will still be soft and creamy).  Cut into wedges to serve and spoon some pie filling over the top.  Enjoy

Sunday, December 11, 2011

Chicken with Baby Dumplings

I so love chicken and dumplings :)  My husband has been a little under the weather and wanted to make some chicken "something" for him... something hot, nourishing and steamy to help him beat this bug... Hmmm thinking soup, stew or I got it chicken and dumplings.... can you say yummy... Use whatever chicken you have on hand.  I usually cook this.  Let it cool completely, cover it and put it in the fridge overnight. Then I remove the skin & then take the chicken off the bone and shred it.  You could do this all in one day and skip the overnight process.  Use whatever veggies you have on hand, again remember use what you like... enjoy :)

Chicken and Baby dumplings
5-6 chicken thighs
1 onion, chopped small,
3 stalks celery, cleaned ends removed and sliced thin
1 cup carrots, chopped small
1/4 cup white wine
8 cups water
3-4 chicken bouillon cubes
1 cup frozen peas

(seasonings of your choice, I used garlic & onion powder, poultry seasoning, seasoned salt & pepper, chicken seasoning(from McCormick), parsley flakes, dried onion flakes,celery seed)

3 cups flour
6-7 T. Crisco
1 1/2 cups milk
4 t. baking powder
pinch of salt & sugar
parsley flakes, sprinkle of celery seed (optional)

In large stockpot add everything except the peas & the dumpling ingredients.  Bring to a boil and simmer for around 3 hours until chicken is tender.  Remove chicken from pan remove skin and take the bone out and shred chicken.  Place back in pot.  Bring mixture up to a boil add peas and simmer for around 5-10 minutes until peas are done.  While peas are cooking in large bowl whisk together the flour, baking powder, salt & sugar.  Add the Crisco and cut in using a pastry cutter, or a fork or a couple of knives until mixture is the size of small peas.  Add milk, parsley flakes and celery seed mixing well (mixture will be thick don't overmix).  While soup is boiling add small spoonfuls of dumpling mixture (about the size of a quarter or less) into boiling soup.  Keep pushing the dumplings as you spoon them into the broth covering with broth.  Cook for around 5 minutes, cover the pan turn heat down to low and simmer for 5-10 minutes until dumplings are done.  Taste soup and re-season if necessary.  Enjoy

Monday, November 28, 2011

Southern style Greens

I have so been wanting know the southern style with smoked meat of some kind.... I bought some in a can and all I can say was YUCK :(  ...tried to find them in a local restaurant and none... guess since I live in Michigan and not in the south I am kinda outta luck... I tried several times to get this recipe right....threw away both batches but not this time :) Yeah...

Even my husband who does not like greens ate a bowl saying these didn't taste like the other ones that I tried.  They are actually good :)  which warmed my heart ....

You can use any kind of greens, I just bought the pre-washed combination of mustard, turnip and collard greens in the bagged green section (where you buy precut spinach, or lettuce) section of the grocery store.  Or you can just buy a couple of bunches of regular greens wash them well, take out the center rib cause it's tough and cut them up.  I also bought smoked neck bones, but smoked turkey wings or legs would work, or smoked ham hocks, or bacon.. as always use what you like. Serve with cornbread and your favorite meat....  Enjoy

Southern style greens

1 package of washed mixed greens (Collard, turnip & mustard)
1 onion, chopped
1 package smoked pork neckbones
4 beef bouillon cubes
2 T. sugar
Pinch of salt & pepper
Splash of worchester sauce
seasonings (couple of pinches of red pepper flakes, garlic & onion powder)
Water to cover the greens

Can serve with hot sauce or vinegar or extra red pepper flakes at the table. 

In large pan with lid, place all of the ingredients mixing well.  Bring to a boil over medium heat, cover then reduce heat and simmer on low for around 4 hours until the greens & meat are tender.  I use a slotted spoon to remove the greens adding a little of the meat to each bowl.  Enjoy

Sunday, November 13, 2011

Pizza Dip for Gray's 1st birthday :)

Today was my son Charlie's 19th birthday and my nephew Gray's 1st birthday.  It's funny that my parents oldest grandchild and the youngest grandchild share the same birthday 18 years apart... Happy Birthday Charlie and Gray I love you both xoxoxox  :)

I made this for the birthday celebration and it was and always is a big hit.  And it it so easy.... I never come home with anything but an empty dish which makes me happy that people love this.  It's also versalitile... you can add anything to the top that you like, bacon, cooked sausage, olives whatever.  As always use what you like... You can even double the ingredients and make a really big batch.  I serve this with french bread slices, but have served this with baguette bread toasted, crispy breadsticks, crackers..whatever you like.  Enjoy

Pizza Dip

8 oz. of cream cheese ( I use 1/3 less fat kind)
1 cup pizza sauce
1 package shredded mozerella cheese
sliced pepperoni
French Bread/Crackers to serve the dip with

(seasonings of your choice, I used garlic & onion powder and Italian seasoning)
 In large heatproof dish spread cream cheese in even layer over the bottom of the dish.  Sprinkle lightly with garlic & onion powder and lightly with Italian seasonings.  Pour pizza sauce and spread in an even layer over the top.  Sprinkle cheese over the top covering completely.  Place pepperoni all over the top covering completely.  Microwave or oven bake this until the cheese is completely melted and the dip is hot.  Serve with French bread/crackers

Tuesday, November 8, 2011

Roast with Mushroom wine sauce and Roasted vegetables

I have so been wanting roast... but not the usual plain ole roast... Something with a yummy sauce cooked over the roast with lots of vegetables slow roasted... I am cooking this just now... The house smells so yummy and I have made this before but never shared.  It is so simple and easy and YUMMY.  Put whatever veggies you and your family like.  You can omit the wine and use beef broth and it is equally good... use what you like...this spells fall with a capital F (not F for fail but F for fall and easy one pot yummy) always a good thing.. enjoy

Roast with Mushroom wine sauce and Roasted vegetables

1 large roast ( mine was around 3-4 lbs)
6 peeled large potatoes, quartered lengthwise
1 package (around 6-8) whole carrots, peeled and ends removed
2 onions, peeled and sliced
3 stalks of celery, cleaned and ends removed
1/3 cup red wine
1 can cream of mushroom soup
1 package dried onion soup
1 t. worchester sauce
1/3 cup water
garlic salt & pepper

In large roasting pan place celery long ways in the roaster.  Place carrots in between the celery to make a flat bed to place roast on.  Place sliced onions over the carrots and celery and the potatoes all  around the outside of the dish leaving a circle in the middle of the potatoes to cook the roast.  Take about half  of the onion soup mix and sprinkle all over the vegetables.  Sprinkle them with just a little garlic salt & some pepper.  Place the roast on top of the vegetables leaving the potatoes around the roast.  Sprinkle the top of the roast with a little more garlic salt & pepper and the remaining onion soup mix.  In a large pryex measuring cup add water, worchester sauce, red wine and onion soup mix.  Whisk together mixing well.  Pour mixture over roast (it will be thick) and spred over roast with a spoon.  Take an additonal 1/4 cup water and pour on the sides of the pan (I usually pour a little down each side of the vegetables cause the soup will melt into the vegetables and make a gravy sauce).  Cover dish tightly with foil and cook slowly at 300 for about 4 hours.  I usually check after 3 hours and sometimes I turn up the temp to 325 to finish cooking the veggies until fork tender and the meat is falling apart.  I usually also in the last 45 minutes of cooking take the foil off to brown and carmelize the meat & veggies.  Serve on platter with the sauce for drizzling... yummm enjoy

Porcupine Meatballs

I am so in love with Porcupine meatballs.... you know the ones made with rice cooked right inside of them in a tomato based sauce.  You can serve them alone, or over cooked pasta or rice, or mashed potatoes...YUM.  I served mine over whole wheat spaghetti...YUM.. I have also heard of instead of the tomato based sauce people have used a can of cream of mushroom or chicken soup and  broth... thinking I might even next time do cream of mushroom with 1/2 can of broth and a jar of beef gravy...hmmm better put the stuff on the shopping list..LOL sound delicious and I will let you know how that turns out...  I made these with ground chuck, but use what you like... I supposed you could do this with ground chicken or turkey but might have to put more crackers or breadcrumbs to hold it together.  I used crushed up saltine crackers because I was out of bread crumbs but use what you have... oatmeal, bread crumbs etc.  Enjoy

Porcupine meatballs

1 lb. ground chuck
1/2 package dried onion soup mix
1 egg
3/4 cup instant rice (dry)
8 saltine crackers, crushed
1 can tomato soup
1 can diced tomatoes (  I use the ones with green peppers, onion & celery in them )
1/3 cup red wine
1 T. sugar
1/4 cup water
1 T. worchester sauce (divided)
seasonings of your choice ( I used celery seed, dried onion, garlic salt, pinch of red pepper flakes, pepper, onion & garlic powder)

Cooked pasta, rice or potatoes (your choice)

In large pan with lid mix the tomato soup, 1/2 the worchester sauce, 1 tablespoon full of the onion soup mix, sugar,can of tomatoes, red wine & water together.  Add some of the seasonings and bring to a simmer.  In bowl mix the meat, egg, cracker crumbs, rice, remaining worchester sauce, remaining onion soup mix, and seasonings.  Mix well with hands and shape into balls, place each one while making into the simmering sauce.  When all of the meatballs are into the pan take spoon and spoon tomato sauce mixture over each one.  When the sauce is boiling place lid on pan, and turn heat down to low and simmer stirring often for around 30 minutes or until you cut into a meatball and the rice is tender and the meat is done.  Serve over your choice of rice, pasta or potatoes.  Enjoy

Saturday, November 5, 2011

The works Banana bread

I call this banana bread "the works" because I wanted some banana bread, but no the usual ho-hum kind...but something with a little kicked up jazz in it :)  so I started out by adding nuts..then I saw the chocolate chips and went hmmm..then saw the coconut and thought heck why not then saw the peanut butter??? LOL  then before you know it, it had everything in it :)  kinda like the kitchen sink where it means that you throw everything in.. you know the works.... so put what you like,, white chocolate chips, toffee chips, no nuts, nuts everything works... enjoy

The works Banana bread

2 bananas,  mashed with a fork until completely soft
1/2 cup EACH white & brown sugar
1/2 cup applesauce
1/4 cup oil
1 1/2 tsp. baking powder
1/2 tsp baking soda
pinch of salt
splash of vanilla
1 cup coconut
1/2 cup chocolate chips
1/2 cup finely chopped nuts
1 egg
1/2 cup peanut butter (can use chunky and skip the nuts)
2 cups flour

Preheat oven to 350.  Spray 2 loaf pans.  In large bowl place bananas, egg, sugar, oil, applesauce, peanut butter & vanilla mixing well.  In another small bowl whisk together flour, soda, salt & baking powder.  All at once add flour mixture, coconut, nuts & chocolate chips mixing until just comes together being careful to not over mix.  Divide evenly in 2 loaf pans.  Bake for about 35 minutes (or until golden brown and toothpick inserted in center comes out clean.  Cool in pan for about 5 minutes and turn out onto plate to cool...

Saturday, October 29, 2011

Butterfinger Trifle

I made my wonderful husband Ian this for his birthday.... I was thinking about a Heath bar trifle....which is yummy too then my husband said what about butterfingers.... I am like rock on...YUMMMMMMM
so it is up to you.... if  you make a Heath Bar trifle use chocolate cake & chocolate pudding then cool whip & crushed up Heath bars... equally yummy... enjoy

Butterfinger Trifle

1 white/yellow cake mix
2 packages vanilla pudding made according to package directions (can use instant or cooked, but let cooked kind cool completely down first)
1 large tub Cool Whip (unthawed)
1 package Butterfingers, cut up into fine pieces with a knife

Bake cake according to package directions.  Make pudding and cool.  In large glass dish or trifle pedistal dish add a layer of cake that has been cut or torn into small pieces.  Spoon some pudding over it. Spread a layer of cool whip then sprinkle with butterfingers.  Put another layer of cake, more pudding, top with remainder of cool whip then sprinkle top with Butterfingers.  Cover and place in fridge to let chill.  Serve and refridgerate any leftovers.  Enjoy

Monday, October 24, 2011

Meatball Subs

Don't you just love meatball subs... warm delicious meatballs soaked in sauce, with lots of melty cheese on top... YUM :)  who doesn't love them right....
There are lots of variations you can  use ground turkey or chicken, or use ground pork or add a little sausage to the meat mixture...lots of variations on the sauce too... use what you like, marinara, homemade leftover sauce, leftover chili whatever.... and the cheese use what you like I sometimes add shredded parmesan on top of the mozzerella for additional flavor.. it all works and works well... enjoy

Meatball subs

1 lb. ground beef
1/4 onion, very finely minced
1/4 bell pepper, very finely minced
1/2 pkg. onion soup mix
1/2 cup bread crumbs
1 egg
1/4 cup milk
1 cup spaghetti sauce (or marinara)
shredded mozzerella cheese
sub buns (or hotdog buns)

seasonings of your choice ( I used garlic powder, Italian seasoning and red pepper flakes)

Place all ingredients (except sauce, cheese and buns) into large bowl.  Mix well shaping into small meatballs.  Bake on a greased oven sheetpan for around 20-25 minutes.  Remove from oven.  In sauce pan place spaghetti sauce add cooked meatballs, heating until sauce is heated and bubbly.  Preheat oven to broil.  Line a baking sheet with foil place buns on pan.  Spoon meatballs with a little sauce over (don't put too much sauce or the bread will become soggy) top with shredded mozzerella cheese.  Broil 1-2 minutes or until cheese is melted.  Remove from oven and enjoy.

Sunday, October 16, 2011

Chicken with Roasted Vegetables

I was looking for a one dish meal.  Something that I could throw together and then into the oven no fuss no muss.  This is just what I was looking for.  Yummy is all I can say and tasty too :) and only one pan to clean up. You can subsitute any vegetables that you want, this is what I had on hand, but adding some brussel sprouts, or fresh green beans, or eggplant...use what you like... also the chicken that I used were chicken leg quarters, but you can use any other chicken that you like but remember if your using boneless skinless chicken breast they will cook in much less time.  So you would probably want to roast the vegetables for about an hour then add your chicken and cook it till done. 
I served this with roasted acorn squash & bread & butter.  Enjoy

Chicken with Roasted Vegetables

4-5 chicken leg quarters
5-6 potatoes, peeled and sliced
1 lb. carrots, peeled and sliced
1 red pepper, seeded and sliced
1 onion, peeled cut in half and sliced
olive oil
seasoning of your choice ( I used garlic & herb no salt, seasoned salt, pepper & Montreal steak seasoning)

Preheat oven to 375.  In large roasting pan place vegetables.  Drizzle with olive oil and seasonings.  Mix well coating all of the vegetables with oil & seasoning.  Arrange chicken over top of vegetables and season chicken well with more seasoning.  Cover pan tightly with foil and cook for 1 hour.  Remove foil from pan, stir vegetables and cook for about 45 minutes longer or until vegetables are tender and chicken is done.  Enjoy

Thursday, October 6, 2011

Sausage Minestroni Soup

I have so been wanting something... been queasy and nauseous because of IV Iron therapy... so decided on a big old pot of soup... I had some sausage & veggies that needed to be used cause believe it or has been the last thing that I have wanted to do or have done in my house.  The smell and sight of food has NOT been a good thing.. which for me is sad and shocking.. :(  cause I love to cook & I love food and the smell of yummy things in the house simmering away... which takes me to this soup.  you can use whatever veggies you like and whatever pasta you have on hand.  It all works...I serve this with crusty bread to sop up the juices.... Enjoy

Sausage Minestroni Soup

1/2 lb. sausage (I used Bob Evans)
8 cups beef or chicken stock (or water and stock base or bouillon cubes to make stock)
1/2 pkg. (about 1 1/2 cups) frozen mixed veggies
1 can diced tomatoes
1/2 cup red wine
1-2 T. worchester sauce
1/2 box pasta (use what you have on hand)
1 stalk celery, diced
1 carrot, diced
1/2 onion, diced
1-2 T brown sugar
1 clove garlic, minced
Parmesan cheese, shredded to serve over the top)
Olive oil

seasonings of your choice ( I used pinch of red pepper flakes, parsley flakes, seasoned salt & pepper, celery seed, onion & garlic powder) Mrs. Dash, paprika

In large stock pot place a little olive oil, add carrot, celery & onion. season with salt & pepper  Cook on medium heat for around 5 minutes or until veggies are half way cooked.  Add sausage and cook breaking up sausage until it is browned and no longer pink.  Add garlic and saute for around 1 minute until fragrant.  Add wine and deglaze pan scraping up and browned bits.  Add rest of ingredients (EXCEPT parmesan cheese & pasta).  Bring to a boil, turn down heat and simmer until veggies are tender.  Add pasta to boiling soup and cook for 7-9 minutes until done.  Taste soup and adjust seasonings if necessary.  Serve with parmesan cheese & a little olive oil drizzled on top.  Serve with crusty bread....enjoy

Monday, October 3, 2011

Smothered Chicken

I have been looking for some new ways to cook plain old chicken.... I love things smothered... chicken fried steak, salisbury steak etc.  This is super easy and you can adapt it to use things you love.  I serve this over cooked wide egg noodles but you can serve it over fluffy mashed potatoes, or baked potatoes, or rice use what you have on hand and that you like.  I also serve this with a veggie on the side again, use what your family likes.  I made this in the crockpot... which was super easy.... Enjoy

Smothered Chicken

6-8 boneless skinless chicken thighs or breasts
1 can cream of chicken soup (I used the kind with herbs already mixed in)
1/3 cup water
2-3 T. white wine
1 T. worchester sauce
1 can mushrooms (optional)
seasonings of your choice ( I used celery seed, Mrs. Dash, pinch of red pepper flakes, dried parsley flakes, dried onion flakes, garlic powder, seasoned salt & pepper)
1/4 cup sour cream
parmesan cheese for sprinkling over the top

Cooked Wide egg noodles ( or potatoes or cooked rice)

In crockpot place chicken.  In large bowl or glass measuring cup add remaining ingredients (EXCEPT sour cream, parmesan cheese and cooked noodles).  Pour over chicken and cook until falling apart for 7-8 hours on low stirring occasionally.  When chicken is falling apart done, shred with 2 forks adding sour cream, and cooked egg noodles stirring to mix well.  Serve with a sprinkling of parmesan cheese over the top and a vegetable of the side.  Enjoy

Saturday, September 24, 2011

Pumpkin cake with apple cider glaze & Pumpkin muffins

It's fall again... and I love recipes with pumpkin & apples.  This is the best cake ever and super easy... I got this recipe from my sister Danielle.  I make muffins similary close to this recipe but without the glaze... they are yummy too....what the heck I might as well post that recipe too :)  enjoy

Pumpkin cake with apple cider glaze

1 box yellow or white cake mix
1 15 oz. can pumpkin
1/4 cup water
1/2 t pumpkin pie spice

Apple cider glaze
1/2 c apple cider (or apple juice)
1 to 1 1/2 cups powdered sugar

Preheat oven to directions on cake mix.  Mix cake mix, pumpkin, pumpkin pie spice & water with mixer until blended. Pour into greased 9x13 inch pan.  Follow the directions on the cake mix box until cake is done and toothpick inserted comes out clean.

Cool cake for 10-15 minutes.  Whisk together the apple cider (or apple juice) and powdered sugar.  You need a really thin mixture, and pour over warm cake.  Let sit for around 30 minutes to 1 hour for glaze to soak in... enjoy

Pumpkin muffins

1 box carrot cake (or spice cake mix)
1 15 oz. can pumpkin
1/3 cup water

Mix all ingredients together with a wooden spoon mixing well.  Scoop mixture 2/3 full into muffin tins lined with paper liners.  Bake for around 15-20 minutes or until a toothpick inserted comes out clean.  Enjoy

Tuesday, September 20, 2011

Orange Curry Chicken

I just discovered Curry... and it is soooo yummy.. I got the mild kind... but apparently there is mild, medium and hot.... on a mission to find the other kinds... this girl likes a little spice in her life :) 

Add whatever veggies you like or have on hand.  Serve this over cooked rice (white or brown your choice).. enjoy

Orange Curry Chicken

1 lb boneless skinless chicken breasts
1/2 cup orange juice
1 package fresh stir fry vegetables
1 pkg sliced fresh mushrooms
1/2 cup chicken stock
soy sauce to taste
3 T brown sugar
splash of sesame oil
olive oil
1 T. cornstarch dissolved in 1 T. cold water

cooked rice

seasonings of your choice ( I used red pepper flakes, curry powder, garlic powder, seasoned salt & pepper)

Cut chicken in 1" pieces. In large skillet add olive oil and when hot add chicken.  Season with salt & pepper. Cook quickly until done.  Transfer to a bowl and cover to keep warm.  Add a little more olive oil then add fresh vegetables & mushrooms.  Add seasonings and cook over medium high heat until 3/4 of the way done.  Add orange juice and chicken stock, a little soy sauce and splash of sesame oil.   Cook until vegetables are done, adding chicken and any juices back into the pan.  Sprinkle with brown sugar.  Add cornstarch and water mixture stirring until sauce is thickened.  If sauce is too thick thin with addtional chicken stock.  Serve over cooked rice.  Enjoy

Monday, September 19, 2011

Pineapple Angel Food Cake

I got this recipe out of a cookbook written by Marsha at "The Better Baker" blog.  Check her and her delicious recipes out  here.  Her cookbook is absolutely wonderful.  It has the best sounding and many very easy recipes to choose from.  I had the chance to meet Marsha & Angie from a .  Check both of their blogs out.. What an absolute treat to meet these fellow food lovers and bloggers.  They both inspire me with their talent.  Thank you ladies.... :)  Thinking that since fall is here.. time to meet again :) This is the first of many many things that I want to try from her.  Thanks Marsha :)  enjoy

Pineapple Angel Food Cake (courtesy of "the Better Baker")

1 box Angel food cake mix
1 can 20 oz. crushed pineapple

Heat oven to 350.  In large bowl add dry cake mix, and pineapple.  With wooden spoon (don't use a mixer) stir until combined the batter.  Pour into a ungreased 13x9 cake pan and even out.  Bake for around 30 minutes or until toothpick inserted comes out clean.  Remove from oven and cool (the center might sink in a little which is fine), cut into squares and serve.  Good also with whipped topping... enjoy

Friday, September 16, 2011

Monster Mash (payday mix)

This is not cooking this is throwing together... but that being said this stuff is so addicting... I remember the first time I heard about it.. I was like you put what together and it tastes how??? It sounds gross but in the name of fairness I thought I would try it.. and voila... been eating it every fall since.... 2 ingredients and snackable yumminess :)

You can instead of candycorn use the autumn fall mix (the stuff with the little pumpkins that are made out of the candy corn mixture) sometimes candy corn and the autumn fall mix are mixed together all in one... and the peanuts you can use dry roasted, red skin, or regular old party peanuts (just make sure they are shelled)... this stuff tastes like a payday candybar but only better.  I keep small bowls mixed up on my counter top.. the only problem is that I grab a handful everytime I walk by which is NOT a good idea for my never ending diet... LOL enjoy

2 bags of candycorn (or Autumn fall mix)
1 jar of peanuts

Mix together and serve.. enjoy

Wednesday, September 14, 2011

Chocolate Toffee Cake

I so love chocolate & toffee... love love love them :)  I make this snack cake often but usually don't put the toffee... then I was thinking I wanna jazz this up and in the cupboard I looked and toffee Heath bars... bingo.. that was it...( I buy the ones with chocolate and toffee they do sell just the toffee bits but again I LOVE CHOCOLATE)...

I make lots of versions of this cake...

Chocolate peanutbutter snack cake
I leave out the toffee & chocolate chips (and cinnamon) and add 1/2 cup melted peanut butter (I melt it for 30 seconds in the microwave) and then I sprinkle on peanut butter chips on the top...

I have put white & chocolate chips on the top (I leave out the toffee chips)

I have left out the toffee and added nuts and coconut to the batter and sprinkled the top with chocolate chips, nuts and coconut... (watch the coconut it can burn easily) I usually cover it with foil the last 10 minutes of baking when I add coconut to the cake.

Sometimes I really go crazy and add more toffee Heath bars and chocolate chips to the batter and on top... I have added cut up candy bars to this cake anything goes...use what you like... enjoy

Chocolate Toffee Cake

1 2/3 cups flour
1/2 cup brown sugar
1/2 cup white sugar
1/4 cup cocoa
1 t baking soda
1/2 t salt
1 cup water
1/3 cup vegetable oil
1/3 cup sour cream
1 t white vinegar
2 dashes cinnamon
1 t vanilla
1/2 cup chocolate chips (more if you want to add them to the batter)
1/2 cup Heath bars(more if you want to add them to the batter)

Preheat oven eo 350.  In 8x8 square pan, mix with fork (or whisk) flour, both sugars, cocoa, baking soda and salt.  Stir in remaning ingredients (except choc chips & heath bars IF NOT ADDING MORE & USING IN BATTER).  Stir well getting into corners .  Sprinkle top of the batter with toffee Heath bars & chocolate chips.  Bake for 35 minutes or until a toothpick inserted in cake comes out clean.

Saturday, September 10, 2011

Beef vegetable soup with drop egg noodles

Yeah it is fall :)  I absolutely love fall.... it makes me happy...cooler days & nights, visiting the apple orchard,  pumpkin baked goodies, apple crisp & soup.... I so love soup!! I could eat it daily...nothing is so yummy and with a big hunk of bread...YUMMY :)

I have been so busy working lately that I have not been cooking at all...which does NOT make me a happy girl... I have been absolutely exhausted.... sigh... I need some good homemade soup to make me feel better and nourish my body...

Use what veggies you have... anything leftover from the garden can be added as well (chopped zuchini or squash, onions etc... use what you have and like)  enjoy....

Beef Vegetable soup with drop egg noodles

1 lb. ground chuck
8-10 cups water
1 pkg. dried onion soup mix
3 beef bouillon cubes
1/2 cup wine
2 heaping T. of tomato paste
1 T. worchester sauce
small bag of frozen mixed vegetables (about 2 cups)
1 stalk of celery washed & small diced
1 carrot, peeled & small diced
1 onion, small diced
1 T. olive oil
2 T. sugar
Shredded parmesan cheese
crusty bread

seasonings of your choice ( I used bay leaves (remember to remove them when soup is done, red pepper flakes, seasoned salt & pepper, onion & garlic powder, parsley flakes)

Drop egg noodles

3 cups flour
1/4 t salt
pinch of sugar
1 egg
1/3 cup cold water
1 egg
1T. olive oil

In large soup pot over medium high heat place olive oil add onion, celery & carrot season with salt & pepper. Cook stirring often for around 3-5 minutes add ground beef season with seasoned salt & pepper.  cook breaking up meat until meat is browned and veggies are tender.  (If greasy drain and place back in pan).  Add remaining ingredients ( EXCEPT noodle ingredients).  Bring to a roiling boil, turn heat to low and simmer for around 20-30 minutes.   About 5 minutes before soup is done, turn heat on soup back up to medium high and mix all of the noodle ingredients together (if necessary to keep dough together add addtional water 1 tablespoonful at a time until dough comes together and knead ball in bowl.  When soup is up to a rolling bowl, take small spoonfuls no bigger than about 1/2 tsp (just eyeball it and pinch off small amount) and drop into soup stirring very often cooking about 5 minutes.   Serve soup with fresh grated parmesan cheese (optional) over the top and big hunks of crusty bread to mop up the juices.... enjoy

Thursday, September 1, 2011

Easy Chicken & Dumplings

This is dedicated to my friends Steve & Rob (of Back Porch Spice company) check out Rob's blog  here.........Steve was looking for an easy Chicken & Dumpling recipe.  I came up with this on the fly several months ago...looking for something quick easy and yummy that took 30 minutes or less... This hits the spot perfectly.. enjoy
Put whatever veggies you like.... I chose frozen mixed veggies cause it's what I had on hand....

Easy Chicken & Dumplings

1 Rotserrie chicken
2 boxes chicken stock
1 can cream of chicken soup
1 soup can of water
1/2 package frozen mixed veggies
seasonings of your choice (I used celery seed, bay leaf, dried onion, seasoned salt & pepper, garlic & onion powder, dried parsley flakes)
1 T. worchester sauce
splash of white wine

Dumplings ( I used Bisquick)

2 cups Bisquick
2/3 cup milk
1/2 t. dried parsley flakes

(Combine all ingredients mixing until combined)

Debone and skin 1/2 chicken (Pour drippings from pan into large stockpot) and add remaining ingredients (EXCEPT dumpling ingredients) bringing to a boil over medium high heat.  Turn heat to medium and simmer for about 10-15minutes until veggies are done and soup is hot.  Make dumpling mixture add dumplings to boiling soup cooking for 10 minutes, then covering pan and turning down to low and letting simmer an additonal 10 minutes.  Enjoy...

Tuesday, August 23, 2011

Garlic Sauteed Spinach

This is so super easy that it's not really cooking.... It literally takes like about 4 minutes to make from start to finish.... what could be easier than that???  Don't worry when you add the spinach it looks like a ton of spinach but it cooks down to almost nothing.  Depending on the size of your pan you might have to add 1/2 the spinach and when it cooks down add the remaining spinach. 

I learned to make this from my sister Danielle... Thanks D.... love ya

Garlic Sauteed Spinach

2 bags baby spinach
2-3 cloves, minced
2 T. olive oil
salt & pepper

In large pan with lid, over medium high heat add olive oil and garlic to pan.  When garlic starts sizzling and is fragrant add spinach, salt & pepper to taste.  With tongs mix in spinach coating with garlic/oil mixture.  Add pan lid on and continue cooking for about 2-3 minutes or until spinach is wilted and fully cooked down.  Mix and serve.  Enjoy

Monday, August 22, 2011

Pasta with White Clam sauce

I love pasta with Clam sauce...usually I use linguini, or thick spaghetti...something to hold this delicious sauce...  I also sometimes add 1/2 cup prepared marinara to the finished White Clam sauce and make it "red" clam sauce... just a variation and just as delicious...

I also am breaking the "cardinal" rule of cheese with shellfish... I love the two together so I say DO IT!!! :)  you do what you love... use it if you like it...skip it if you don't ....  enjoy

Pasta with White Clam Sauce

1/2 lb cooked pasta of your choice ( I use linguini or thick spaghetti, fettucini..use what you have)
2 cans minced clams
2 T. white wine
1 T. lemon juice
2 cloves garlic, minced
2 T. olive oil
1 T. butter
seasonings of your choice ( I use dried parsley flakes, red pepper flakes, pinch of salt, italian seasoning mix)
Grated parmesan cheese

Cook pasta (I usually add a chicken bouillon cube to the water when cooking pasta to flavor it) until al dente, and drain.  While pasta is cooking add olive oil to saute pan.  Add the garlic cooking for about a minute until it becomes fragrant and starts to turn golden brown.  Add wine, lemon juice & seasonings.  Bring up to a rapid simmer and turn down heat to medium low and let sauce reduce by about 1/3 until it starts to thicken.  Add butter and stir until melted.  Serve over pasta and sprinkle with parmesan.  Enjoy

Sunday, August 14, 2011

Ham with spicy sweet pineapple orange glaze

I have wanting a ham.. not your ordinary plain ole' ham but a beautifully glazed slightly spicy sweet one... I came up with this recipe and it turned out wonderful... enjoy

1/2 ham (I used an 8 lb. shank with a bone in ham)
1/2 cup water
1 8 oz can crushed pineapple
1 T. marshino cherry juice
2 T. spicy deli mustard
1/2 cup orange marmelade
1/3 cup brown sugar
1 clove garlic finely minced

In large pan place ham and score the top.  Add water to pan and place in 350 degree oven for about 1 1/2 hours.  Mix remaining ingredients and drizzle over the ham making sure some of the pineapple remains in the scored spots. Place back in the oven about 45 minutes to an hour, glazing the ham with the juices from the pan.  Remove from oven and carve serving with a little of the glazing liquid.  Enjoy

Saturday, July 30, 2011

Swiss Steak & New Friends :)

Well I was lucky enough to meet 2 of my blogging friends Angie from a lil country sugar, check her out here, and Marsha from the Better Baker ,check her out here .....what a wonderful experience.. they were both awesome and I had a blast... thanks girls for inviting me...let's do it again soon :)

I had the day off obviously and was going to go out for date night with my wonderful husband Ian.... then the more I thought about it, the more I wanted a home cooked meal.... and the thought of swiss steak sounded good.... I serve this over mashed potatoes, but you can serve it with cooked pasta, rice whatever you want.  Use what you like.. Also when the steak is tender, I remove it from the pan and use an immersion blender to blend the sauce then thicken the sauce.... you can omit these steps if you like your sauce thin and chunky.... enjoy

Swiss Steak

1 large round steak
1/3 cup flour
1/4 cup red wine
1/3 cup beef stock
1 can petite diced tomatoes,
1 clove garlic, minced
1 onion, small diced
2 T. water
1T. cornstarch
1 t. worchester sauce
2 T. brown sugar

seasonings of your choice ( I used seasoned salt, dash of Montreal steak seasoning, dried parsley flakes,
pinch of red pepper flakes, cracked pepper and a dash of celery seeds)

In crockpot place onions.  In large pyrex measuring cup mix the remainer of the ingredients (except the steak).  Pour the liquid over the onions and place steak on top.  Spoon the sauce and some onions on top of the steak covering steak with liquid.  Cook on low 8-10 hours.  When steak is tender remove from pan.  With immersion blender, blend sauce until almost smooth.  Turn crockpot on high.  Stir together water and cornstarch and pour into sauce mixing sauce well taste sauce and adjust seasonings if necessary. Place steak back into the sauce and put the lid on the crockpot and cook until sauce thickens and bubble for about 10-15 minutes.  Serve over mashed potatoes.  Enjoy

Monday, July 25, 2011

Banana Muffins

I love muffins :)  In almost every variety out there... some with fruit, others savory with cheese the possibilities are endless... these little gems are both easy and delicious.... You can skip the coconut and nuts if you don't like them, or just use nuts or coconut... Sometimes I even add a sprinkle of dry oats on top too...  enjoy

Banana muffins

3/4 cup sugar
1/4 cup oil
1/4 cup vanilla yogurt
2 eggs
2 cups baking mix
2 bananas, mashed well
1/2 tsp cinnamon
1/2 tsp almond extract
2/3  cup coconut
nuts, optional

Preheat oven to 350 degrees.  Line 12 muffin tin with paper liners.  In large bowl whisk together sugar, oil, eggs and vanilla yogurt.  Add bananas mixing well.  Add baking mix, cinnamon and almond extract mixing until just combined.  Fill muffin tins 3/4 of the way full.  Sprinkle coconut & nuts on top of batter and bake for 20-25 minutes (start checking at 20 minutes) inserting a toothpick into top and making sure it comes out clean.  Remove from oven and enjoy :)

Thursday, July 21, 2011

Chicken Stir Fry

I love Stir Fry's.... with chicken, beef, seafood or just vegetable's... they are super yummy and you can customize them to be what you and your family love.  The possibilities are endless.  I always serve mine over rice, but you can skip the rice if you are watching your carbs.. or you can serve them over pasta..again equally delicious.... use what you like :)  enjoy

Chicken Stir Fry

1 lb boneless chicken breast, sliced thin across the grain
1 1/2 cups colorful peppers, thinly sliced ( orange, red or yellow)
1 onion cut in half & thinly sliced
 Soy sauce to taste ( about 3 T)
1/3 cup orange marmelade
1-2 T. olive oil
1-2 T. red wine vinegar
1 T. brown sugar

Seasonings ( I used, garlic & onion powder, dried parsley flakes, pinch of red pepper flakes, pinch of ginger, seasoned salt & pepper)
Cooked rice ( I cook mine in chicken stock)

In large skillet add olive oil, when hot add peppers and onions, , stirring for a couple of minutes.  Add chicken & seasonings& 1 T. of soy sauce cooking until vegetables & chicken are done.  Add rest of soy sauce orange marmelade and red wine vinegar stirring until marmelade is dissolved and sauce is thickened.  Serve over rice. 

Monday, July 18, 2011

Wisconsin Chicken

I made this for the first time and tried it and loved it.  I got the recipe from someone at work but then had to put my own spin on it... My family loved it :)

Basically this is chicken breast cooked with a cream of broccoli sauce.  I served seasoned rice cooked in chicken stock, but you could serve potatoes, or pasta with this as well.  As for the wine, I just used a couple of tablespoonfuls for flavor, but you could skip the wine and add a few more tablespoonfuls of chicken stock instead.  Also you could swap out the kind of soup in this recipe (use cream of mushroom or chicken).  Also the seasonings are up to you, as well as the cheese.  I used sliced munster but you can use colby jack, or cheddar use what you like..
Also, you can use less or more chicken breast and adjust the cooking time.  Enjoy

Wisconsin Chicken

1 1/2 lbs boneless, skinless chicken breast
1 can cream of broccoli soup
1/2 cup chicken stock
2 T. white wine
1/3 cup dry breadcrumbs
slices of munster cheese

seasonings of your choice ( I used garlic & onion powder, black pepper, celery seed, parsley flakes, and Mrs. Dash)

Heat oven to 350.  Place chicken in baking dish.  In bowl whisk together the soup, stock, wine and seasonings.  Pour over chicken cover dish with aluminum foil and bake for 15-20 minutes.  Remove foil and bake for 10 more minutes.  Sprinkle with bread crumbs and bake for an additional 10-15 minutes until chicken is done.  Place cheese slices over the top and put back into the oven for 1-2 minutes or until the cheese is melted.  Serve with rice, pasta or potatoes, spooning some of the sauce over top.  Enjoy

Saturday, July 16, 2011

Black Bean & Corn Salsa dip

I so love black bean & corn salsa dip.  You eat this with tortilla chips, or roll it into a tortilla with a little shredded cheese... put it inside quesidillas with cheese, add cooked pasta and chicken breast and make this a pasta salad.... the possibilities are endless.  You can also add chopped veggie's (colorful sweet peppers, black olives, green onions etc.)  Also the seasonings are completely up to you.. use what you like....

Black bean & corn salsa dip

1 can corn, drained and rinsed
1 can black beans, drained and rinsed
1/2 cup salsa
juice of 1/2 lemon or lime
1 tsp minced garlic
1/4 cup green olives
1 T. olive oil
1 T. sugar

seasonings of your choice ( I used seasoned salt, pepper, red pepper flakes, dried parsley, cumin, paprika, & chili powder

Mix everything in a large bowl.  Cover and place in the fridge to let the flavors blend.  Serve with torilla chips.

Monday, July 11, 2011

Homemade Easy Alfredo sauce

We love Alfredo sauce at our house.  It is creamy, yummy and cheesy.... who wouldn't like that... That being said we don't like the bottle stuff from the market.  I have yet to find a suitable brand and have tried lots....also being said good Alfredo sauce can take quite a bit of time to make (which I seem to be lacking lately :(  anyway I came up with a quick easy and yummy alternative to delicious Alredo sauce.... I have added grilled chicken or shrimp and vegetables (like cooked peas or broccoli to this too and it is delicious)... it is not necessary but it just adds additional flavor.  I also cook my pasta in chicken stock to flavor it too.. optional but yummy.

Alfredo Sauce

1 8 oz. package cream cheese ( I use 1/3 less fat)
3/4 cup milk
5-6 garlic cloves ,chopped
1 T. olive oil
1. T. white wine
seasonings of your choice ( I used dried parsley flakes, garlic & onion powder, seasoned salt & pepper to taste)
1 T. butter
1/2 cup shredded parmesan cheese (and more for garnishing)
1 lb. cooked pasta of your choice

In large skillet, add olive oil heating over medium heat.  Add garlic cloves stirring and cooking until the garlic just starts to brown.  Add the cream cheese breaking up.  Add the milk, wine and seasonings stirring then whisking until sauce is smooth.  Bring to a rapid bubbling simmer adding butter & cheese and whisking until cheese is mixed.  Taste sauce to adjust seasonings if necessary.  Pour over cooked pasta, garnish with additional shredded parmesan.

Monday, July 4, 2011

BBQ pulled pork sandwiches & "doctored" up baked beans

Happy 4th of July everyone :) hope everyone has a safe and relaxing holiday... I unfortunately had to work, but on a good note got out 3 hours early and came home and took a nap... what a nice surprize....

Wasn't able to get together with the family and have a big BBQ and watch the fireworks... have to get up early for work tomorrow... (do you see the correlation between that darn old work word and NO FUN???... LOL)  but anyway still wanted some good old fashioned BBQ....  and baked beans... didn't have time to make my usual beans but still wanted some yummy ones.... so doctored up ones it is... anyway enjoy :)

BBQ pulled pork sandwiches

1 large pork roast
2 onions, peeled and thinly sliced
2 cloves garlic thinly sliced
1/3 cup water
seasonings of your choice ( I used seasoned salt & pepper and a little garlic powder)


1 bottle of your favorite BBQ sauce ( I used Sweet baby Ray's)
1/4 cup molasses
1 T. worchester sauce
1 T. mustard
1/4 cup brown sugar
seasonings of your choice ( I used garlic & onion powder, pinch of celery seeds, red pepper flakes, paprika & chili powder and a dash of cinnamon
2 T. of cooking liquid from roast.
Buns of your choice. 

In slow cooker add water to the bottom of the dish, next place sliced onions and garlic.  Add pork roast and sprinkle with the seasonings .  Cook on low for 8-10 hours until done.  Let cool and place in fridge overnight. 
The next day in a large saucepan shred meat, saving onions and garlic (I drain the roast using a colander to capture the onions and garlic).  Turn heat to medium and add sauce ingredients mixing well but not totally breaking up the meat.  Simmer until hot and bubbly and heated through.  Serve on buns.  Enjoy

" Doctored" baked beans

1 large can of your favorite baked beans ( I used Bush's baked beans with onions)
1/3 cup brown sugar
1 T. mustard
1 t. worchester sauce
2 T. molasses
1 t. cider vinegar

Cook all ingredients mixing well until sauce is slightly thickened and beans are hot and bubbly. 

Sunday, June 26, 2011

Calico Baked Beans & Spaghetti Salad

Well... I survived my son Charlie's open house... I had no idea how much work went into one and thank god for my friend and family for helping me out.... I wouldn't have made it without them.. I have been working 10 hours a day 7 days a week for a couple of weeks prior to this so needless to say I am totally and completely exhausted.... Onto to recovery and enjoying the rest of the summer :)

I have added both the slow cooker and the regular instructions to these beans.. either way you make them they are yummy....

I served these beans and spaghetti salad at his open house and they were huge hits.  I made about 15 lbs. of baked beans and 4 lbs of spaghetti to make salad... lots of salad and beans :)  You can use whatever veggies you like in the salad... use what you like... enjoy

Calico Baked Beans

3 large cans of Bush's regular baked beans
1 can each of the following beans, drained and rinsed (Red Kidney beans, butter beans, black eyed peas, black beans, pinto beans)
1 lb. ground chuck
1 lb. bacon, sliced
1/2 cup ketchup
3 T. cider vinegar
3 T. mustard
3 T. molasses
1/4 cup brown sugar
seasonings: pinch of red pepper flakes, seasoned salt & pepper, garlic powder)
1 T. worchester sauce
1 onion, finely diced
1/4 green pepper finely diced

In large skillet brown ground chuck, onion, green pepper and bacon cooking until both are browned and done.  In slow cooker add remaining ingredients adding meats.  Stir well and cook on low for around 6-8 hours or until thickened.  Alternatively, you can drain meats, and add remaining ingredients to a large pot and cook simmering on low for around 1-2 hours until thickened. 

Spaghetti Salad

1 lb. spaghetti
1 bottle Good Seasons Zesty Italian dressing
1/2 bottle McCormick's Salad Supreme
1 T. sugar
small can sliced black olives, drained
cut up veggies of your choice,  ( I used red pepper, green pepper, green onion, seeded peeled english cucumber) grape tomatoes (cut in half)
1/2 cup shredded parmesan cheese

Cook spaghetti as directed on package, drain well. Put spaghetti in large bowl, add remaining ingredients sprinkling salad supreme over all mix well.  Cover and place in fridge overnight to blend flavors... add parmesan cheese if using, mix well and serve. 

Saturday, June 11, 2011

No Bake Cheesecake & Bocchini pasta salad

Well since I am back to work full time I am blogging a little less than normal... darn that old work :)  LOL... anyway I am going to try and post 2 recipes at once maybe even 3 depending on the week... we are going on overtime next week and will be working 7 days a week along with my son's upcoming open house so maybe not 3... (being a little over ambitious :)  LOL... anyway... like always these are easy, delicious and yummy recipes...

This cheesecake is perfect for summer when the weather is way too hot to turn on the oven.  You can use any kind of filling to top it off with, cherry,blueberry, strawberry or peach pie filling... or in the summer when fruit is ripe and yummy I often top it with fresh fruit (raspberries, blueberries, sliced strawberries, or even peaches...yum makes me hungry for fruit.. LOL..

This pasta salad is incredibly easy....quick to mix up when you don't have much time... toss it together and forget about it.... Use what veggies you like, (you can even let someone else do the work for you... go to the salad bar at your favorite restaurant/deli and get pre-cut up veggies to save you even more time)....You can add chopped salami or pepperoni to this dish, or chopped cooked chicken which is also delicious to serve this dish as a light lunch or dinner dish with a little crusty bread drizzled with olive oil..... enjoy....

No Bake Cheesecake

1 prepared graham cracker crust
1 8 oz. block of cream cheese, softened ( I use 1/3 less fat)
1 container cool whip unthawed
3/4 cup sugar
1/2 tsp vanilla
1/2 tsp lemon juice (about a 1/4 of a lemon)
pie filling or fresh fruit of your choice

In large bowl mix softened cream cheese, sugar, lemon juice and vanilla together with electric mixer till combined.  Add cool whip mixing and using a spatula to scape mixture from edges of bowl.  When combined place in graham cracker crust and spread till even layer.  Cover and place in fridge for a couple of hours until set.  Serve with pie filling or fruit, slice and serve. 

Bocchini pasta Salad

1 12 oz. pkg marinated Bocchini
1/2 lb (1/2 1 lb box of pasta, I use mini penne)
1 cup chopped fresh veggies ( I used cauliflower, quartered cherry tomatoes, 3 green onions, and carrots finely chopped)
3 T. red wine vinegar
1 T. sugar
seasonings ( I used salt & pepper, dried parsley, garlic and onion powder)
2 T. shredded parmesan cheese

Cook pasta until al dente in salted water.  Drain and rinse pasta .  While pasta is cooking chop vegetables small  and place in bowl.  Add  the drained pasta to the vegetables, add the entire package of Bocchini & marinade to the pasta/veggie mixture.  Add red wine vinegar, sugar, parmesan and seasonings and mix well.  Cover and place in fridge to let flavors marry.  Cool completely and serve. 

Friday, June 3, 2011

Panzanella (Bread) salad

I made this salad for the first time and it was a hit.  We had a dinner guest who said it was delicious :)  and 1 loaf of bread makes alot of salad... Put what veggies or herbs you like.  It is basically a bread salad with veggies, and a vinagarette dressing over the top.  You can also sprinkle with parmesan cheese before serving.  If you have fresh herbs you can use those and leave out the dry ones. I also added mini pepperoni to this salad (but it is optional) .... Enjoy

Panzanella Salad

1 loaf day old (stale) french bread, if the loaves are small use 2), cut into large cubes
1/2 English cucumber, washed, seeded and cut in half and thinly sliced
1 tomato, chopped
1/2 red onion, thinly sliced


1/2 cup olive oil
1/4 cup red wine vinegar
1 T. dried parsley
1 clove garlic, finely minced
1 T. sugar
1T. course ground mustard
salt & pepper to taste

In large bowl place all ingredients except vingarette.  Toss well.  Mix Vingarette dressing and drizzle over salad tossing well to combine.  Place in fridge for about an hour, toss well before serving. 

Thursday, June 2, 2011

Shrimp Scampi

This was one of the best pasta dishes that I think I have ever made... My 6 year old said it was "the bomb"....LOL  I was laughing so hard at him... anyway out of the mouths of babes... It was easy and yummy.  I used white wine in this dish, but am sure that you could substitute chicken stock (although I do not drink wine, I like to occasionally cook with it and it made this dish delicious)...
***NOTE*** If you have access to fresh shrimp by all means USE them.. and just adjust the cooking time..... 
I also broke the cardinal "Italian" rule and put cheese on my shellfish... If you don't want to ..skip this step.  Also the red pepper flakes are optional as well... if you like it spicy you can add more... I am cooking for children so I used just a little... and put more on my finished plate.... use what you like..remember a little goes a long way with red pepper flakes. FYI ...

Shrimp Scampi

1 pkg of large frozen shrimp, thawed, rinsed, cleaned, devined and tails removed)  **see note
1/2 stick of butter(more for dressing the dish)
1/4 cup olive oil (more for dressing the dish)
5 cloves of garlic, minced
1 T. lemon juice
Shredded fresh parmesan cheese
Cooked angel hair pasta
1/3 cup white wine

seasonings of your choice ( I used dried parsley, red pepper flakes, pinch of salt & pepper, sprinkle of onion powder)

In large pan cook pasta in salted water until al dente... drain

While pasta cooks, in large pan (big enough to hold sauce and pasta) melt butter and olive oil until sizzling.  Add garlic and cook about 1-2 minutes or until fragrant (do NOT brown garlic), add seasonings and white wine.  Cook for about 3-4 minutes or until boiling and sauce begins to reduce.  Add shrimp and cook another 2-3 minutes until shrimp is heated through.  Add cooked, drained pasta to sauce turning sauce to coat pasta.  Add an additonal 1-2 Tablespoons of butter and olive oil, a little more dried parsley flakes and red pepper flakes to pasta.  Stir and sprinkle with parmesan cheese.  Serve..

Banana Bars

Well I lied..not intentionally tho....I turned on the oven again (it was down in the 60's) so I guess this summer occassionally I might be turning on the oven... In my previous post I said I was done cooking in the oven for the summer... maybe not ;) wink....

Anyway these Banana bars are awesome... I was looking for something different to do to use up some bananas that were going brown (didn't want to waste them :)  I frosted them with canned cream cheese frosting (got the stuff out to make homemade icing and forgot to buy the cream cheese ....duh....) so 1 can will put very thin layer on them 2 cans will be a little thicker.... enjoy

Banana Bars

1/4 cup shortening
1 cup sugar
2 eggs
3 mashed bananas
1 tsp. vanilla
2 cups flour
1/2 tsp salt
2 tsp. baking powder

Heat oven to 350.  In a bowl whisk together the flour, salt, baking powder.  In another large bowl mix together with electric mixer the eggs, sugar, vanilla and shortining until combined. Mix in bananas.  Add dry ingredients just mixing until combined.  Spread in a jelly roll pan (I used a 1/2 sheet pan sprayed with non-stick spray).  Bake about 20-25 minutes until toothpick inserted comes out clean ( my bars stayed light and didn't brown).  Remove from oven and let cool completely.  Frost with cream cheese icing or dust with powdered sugar.  Store leftovers in fridge. 

Saturday, May 28, 2011

Drop sugar cookies

Well since it is still cool outside here (not even 65 degrees today in Michigan, but it is supposed to be 90 in 2 days.. go figure..LOL ) I was wanting cookies one last time till after summer... When it gets hot outside I hardly turn on the oven ever... Usually cook on the grill or on the stovetop not the oven..way too hot... anyway here is an easy sugar cookie recipe... You can make modifications to this recipe adding different flavorings ( add almond, or lemon instead of vanilla), you can sprinkle colored coarse sugar on the top (thinking of making more of these tomorrow and using red, white and blue sprinkles for Memorial day :) ... use what you like and have... Enjoy

Drop Sugar Cookies

3 egg whites
2/3 cup oil
2 tsp. vanilla (or flavoring of your choice)
3/4 cup sugar (need additional sugar for tops of cookies)
2 cups flour
2 tsp. baking powder
1/2 tsp. salt

Heat oven to 350.  In small bowl whisk together flour, baking powder and salt, set aside. Beat egg whites with (same whisk used to mix dry ingredients)whisk until frothy. Add oil & vanilla mixing well.  Add dry ingredients using spoon to mix well.  Drop by rounded spoonfuls ( I used a scoop) onto lightly greased baking sheet.  In a small bowl place a couple tablespoonsfuls of sugar.  Dip fork tines into sugar and press down each cookie until flattened.  Complete until all cookies are done.  Sprinkle tops of cookies with addtional sugar.  Bake for about 15 minutes or until light golden brown.  Remove from oven and let sit for a minute, remove to baking rack or wax paper to cool.  Finish with remaining dough makes about 1 1/2 dozen cookies.   Enjoy

Tuesday, May 24, 2011

Blueberry Peach Cobbler

I so love cobblers... they are yummy and blueberries are just coming into season now... I love using fresh local ingredients... everything always tastes better this way :)  now onto cobblers.. you can use any other kind of fruit or use just blueberries or peaches.... thinking peach/cherry would be good.. or a triple berry (blueberry/strawberry/raspberry) use what you like... you can also substitute frozen berries for these if they are out of season.  in the middle of winter this cobbler is delicious and makes you want spring to hurry up and get here.... Enjoy
I serve this with whipped cream or ice cream, or sometimes I just sprinkle this with powdered sugar too...

Blueberry Peach Cobbler

1 pint blueberries (washed and picked thru removing any stems, leaves etc.)
1 can peaches (1 lb 13 oz can) drained, reserving juice
1/3 cup packed brown sugar
1/2 tsp cinnamon
1/4 tsp. nutmeg

1 1/2 cups flour
3 T. sugar
1/4 shortening
2 tsp. baking powder
1/2 tsp salt
1/3 cup reserved, peach juice
1/2 cup milk
1 tsp. almond flavoring
Whipped cream, or ice cream or powdered sugar

Preheat oven to 400.  Spray a baking dish with nonstick spray.  In bowl combine blueberries and peaches mixing well.  Sprinkle with brown sugar, cinnamon & nutmeg mixing well.  Pour in baking dish.  Rinse bowl out well with hot water and dry with a paper towel.  In bowl whisk together flour, sugar, baking powder, salt.  Add shorteneing cutting in with pastry cutter or 2 knives until pieces are all combined and about pea like in size.  Mix together peach juice, milk & almond flavoring.  Add into flour mixture all at once stirring until combined.  Spoon over the top of the blueberry/peach fruit mixure spreading out to a even layer over the top.  Bake for 30-35 minutes or until golden brown.  Serve either plain, or with ice cream, or whipped cream or sprinkled with powdered sugar....

Thursday, May 19, 2011

Beef & Bean Enchiladas

I have been wanting enchiladas.... I love them, beef, chicken, carne asada, ground beef doesn't matter.... also been wanting to get more fiber into me and my added some beans to this easy recipe.  You can use ground chicken or turkey instead of the beef as well.  Use what you like... also you can vary the heat levels in this dish with the enchilada sauce, I use mild (cause I am feeding children) but you can use medium or hot depending on what you like... Enjoy
I serve this with Instant rice cooked in chicken stock/broth with seasonings (seasoned salt, parsley flakes, pepper, and spike) with a couple tablespoons of butter.  Cook according to package directions.

Beef & Beef Enchiladas

1 package tortilla (I use the tortilla size, which are larger)
1 lb. ground beef
1 onion, chopped
2 cloves garlic, chopped
1 can chili beans
shredded  Co-Jack cheese ( I use a large package, save a little about 1/2 cup for the top of the casserole)
2 cans enchilada sauce
1 can tomato sauce (8 oz)
1/4 cup chicken stock/broth
2 T. brown sugar
Slices of cheese (co-jack or american, mozzerella use what you like)
Seasonings of your choice ( I used cumin, paprika, dash of cinnamon)

Toppings of your choice:  I served these with sour cream and sliced black olives.

Heat oven to 350.  In saucepan heat up just until warmed thru, enchilada sauce, tomato sauce, brown sugar and seasonings.  Spray baking dish and place a couple of ladles full of sauce on bottom of dish coating bottom of dish.

In large skillet place meat, onions, garlic and cook until meat is no longer pink and onions are tender.  Add in 3 ladles of sauce mixture and chili beans.  Heat through.

On a place place a tortilla spoon a couple of large spoonful of meat mixture and a small handful of cheese about 1/3 cup for each enchilada, roll up and place seam side down in the prepared baking dish. Continue until all of the tortillas are used (this made 8 enchiladas ). 

Spoon remaining sauce over top of enchiladas and place cheese slices over the top.  Bake at 350 for 30 40 minutes or until bubbly and hot.  I also saved a little of the co-jack cheese to use on the top, and added it  a few minutes before they were done ( This is totally optional).  Enjoy

Monday, May 16, 2011

Apple Cinnamon coffee cake

I had some apples that needed using up... didn't want to waste money and throw them you ever have stuff that you are wondering what to do with?  Do what I did...come up with a recipe to use up those ingredients before you throw them away...
With this recipe try other fruit, peaches, plums, pears, blueberries...use what you have or use frozen...
I made a maple syrup glaze to put over the top.  You can skip this and serve the cake plain, or just sprinkle the cake with powdered sugar...Enjoy

Apple Cinnamon coffee cake

1 yellow/white cake mix
4 eggs
1/4 cup sour cream
1/4 cup oil
1/4 cup applesauce
2 apples, peeled and chopped small
1/2 tsp. cinnamon
1/3 cup sugar
1/4 tsp. nutmeg
1/4 cup sliced almonds
2 T. maple syrup

Maple glaze

1 T. maple syrup
1 cup powdered sugar
1 T. water

Mix all ingredients well.  Mixture needs to run off of the spoon..might depending on the humidity and weather have to add a little more water or powdered sugar to get the right consistency.

Preheat oven to 350.  Spray a bundt pan with nonstick spray and flour pan well.  In mixing bowl place, cake mix, eggs, sour cream, oil and applesauce mix well for 2 minutes.  Batter will be thick.  Place half the batter in pan.  In small bowl mix apples, cinnamon, sugar,almonds & nutmeg together mixing well.  Sprinkle apple mixture over batter in pan.  Drizzle apple mixture lightly with maple syrup. Spread remaining batter in pan.  Bake for 37-40 minutes or until toothpick inserted in cake comes out clean and top is golden.  Let cool 5 minutes and run a knife all round pan to loosen cake.  Invert cake on a serving plate.  Let cool completely.  If using glaze mix glaze mixture and drizzle over cake.  Can alternately dust with powdered sugar or just serve plain.  Enjoy

Saturday, May 14, 2011

Burgers 2 ways....

I love interesting burgers... burgers with lots of add ins and yummy things that make them more than your normal burger... I have added everything from blue cheese to portabello mushrooms to my burgers... the sky's the limit... try adding what your family likes....
Here are 2 of my favorite burgers... Enjoy...

Ranch Bacon burgers

1 1/2 lbs. ground beef... I use 85/15 fat content
1/2 cup cooked bacon bits
1 small onion, finely diced
2 T. liquid ( I used red wine, can use stock)
1 T. worhcester sauce
3 T. Dry ranch dressing
1 clove garlic, minced
Pinch of salt & pepper to taste
2T. dry bread crumbs
Sliced cheese ( I used American)
Buns & toppings of your choice

In large bowl mix, meat, bacon bits, onion, liquid of your choice, bread crumbs, garlic, dry ranch dressing, & seasonings.  Mix well shaping meat into patties ( I usually get 5 patties).  Cook on grill or in frying pan until done to your desired choice.  When done place slice of cheese on top and melt for an additional few minutes.  Serve with buns and toppings of your choice. Enjoy

Stuffed Burgers

2 lbs. ground beef ( I use 85/15)
1/2 cup cooked bacon bits
1/2 cup shredded cheese ( I used co-jack & blue cheese 1/4 cup each)
salt & pepper to taste
3 green onions, thinly sliced
1/4 cup prepared Ranch Dressing
Buns and toppings of your choice

Make 4 very thin patties of beef using about 1/2 of the meat, make a small well in the center of the burger about 1 inch across.  In well of each burger, place a small amount of the green onion, bacon bits, and cheese, drizzle ranch across the mixture in the center not to much though, because it will ooze out of the burger). Continue until all are filled.   Make 4 thin patties with the remaining meat, placing a patty on each burger and sealing the edges well with a fork.  The center mixture should be completely covered with no holes, if a hole happens just pinch the mixture together carefully.  Place on a oiled grill or in a frying pan, (or can bake these in the oven, I have done this method and it is the easiest).  Cook turning occasionally until burger is done to desired likeness.  Serve with buns and toppings of your choice.. Enjoy

Monday, May 9, 2011

Scalloped corn

I was reminded of corn visiting my friend Angie's blog today check out Angie's blog here... I am so wanting scalloped corn....I love, love, love this dish... It is easy and very tasty....
You can add any other herbs or spices that you like... this is just basic.  Also just another tip...put the eggs in the cream style corn can (who wants to dirty more dishes to wash...not me I have enough thank you LOL :) then I use the can to measure the milk after the eggs that way you get everything out of the can...  
This goes well with roast, pork chops, meatloaf or anything... **NOTE ....also if you have fresh or frozen corn, you can just fill the cream style corn can (the cream style corn is a must and you need it for the recipe you can't substitute it) with frozen or fresh corn instead of the drained other can of corn.... I have also make this with Ritz or Club crackers in place of the saltine crackers.. delicious as well Enjoy

Scalloped Corn

1 can corn, drained *see note
1 can cream style corn
1/4 cup melted butter
3 eggs, slightly beaten
1/2 can milk
1 sleeve of saltine crackers, crushed
pinch of seasoned salt & pepper
pinch of garlic & onion powder

Preheat oven to 350.
Mix everything well and place in a greased/sprayed casserole dish.  Bake for 45-50 minutes or until golden brown.  Enjoy

Thursday, May 5, 2011


Happy Cinco de Mayo... I love guacamole... my husband on the other hand absolutely cannot stand it... so I say yeah more for me ...LOL just kidding honey love ya.... this is simple and delicious...


2 avacados
1/2 lime
1/4 jalapeno, finely minced
1/4 tsp garlic, finely minced
2 green onion, thinly sliced
1/4 cup finely chopped tomatoes
seasonings of your choice ( I use cumin, sprinkle of chili powder, salt & pepper and onion powder)
Tortilla chips

Mash ripe avacados with fork till chunky, sprinkle with lime juice mix well. Add remaining ingredients mix well.  Cover with plastic wrap pressing wrap to the top of the guacamole and let sit in fridge for around 15 minutes.  Serve with tortilla chips... and maybe a margarita or two... LOL just kidding.. enjoy