Sunday, December 3, 2017

Keto Rolls


4oz cream cheese
1.5 C shredded mozzarella
2/3 C almond flour
2 eggs
4 tsp baking powder
1/2 tsp salt


1. Preheat oven to 425*F.  Line a baking sheet with parchment paper. Lay a piece of plastic wrap flat on counter and dust with almond flour. 
2. In a small bowl, combine cream cheese and mozzarella.  Microwave in 30 second increments until melted, stirring in between each time. (This takes three, 30-second cycles in my microwave.)
3. In a medium bowl, beat eggs and stir in all other ingredients. 
4. Add melted cheeses to batter, and stir together.  
5. Form a single ball out of the dough and turn out onto flour-dusted plastic wrap.  Fold wrap around dough and refrigerate for 30 minutes.  
6. Divide dough into eight pieces, and bake for 12 minutes, until golden and set up.  

Yield 8 rolls.


Cheddar Rolls -- add 1 C of shredded cheddar cheese to the dough after completing step four.  Continue as before. 

Sweet Rolls -- reduce salt to 1/4 tsp., and add 2 TBSP of erythritol to dry ingredients.  Add 1/2 C of berries of your choice (fresh cranberry relish is delish!) after completing step four.  Continue as before.  

Fresh Cranberry-Almond Relish


12oz fresh cranberries
2-3 TBSP granulated erythritol, to taste
1/2 C sliced almonds
2 tsp almond extract


1. In a food processor, pulse cranberries, erythritol, and almond extract together once or twice. 
2. Add almonds and pulse a few more times.  The mixture will be diced, but not muddled.  
3.  Refrigerate and enjoy. 

Keto Almond Scones


2 C almond flour
1/4 C granulated erythritol
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 C sliced almonds
1 egg, beaten
1/4 C butter, melted
2 tbsp heavy whipping cream
1 tsp almond extract

6 TBSP powdered erythritol 
2 TBSP heavy whipping cream
1 tsp almond extract


1. Preheat oven to 375*F.  Line a baking sheet with parchment paper.  
2. Melt butter in medium bowl, and whisk together with wet ingredients. 
3. In a large bowl, thoroughly stir together dry ingredients. Add almonds and stir again.
4. Pour wet ingredients into dry ingredients, and stir to combine.  
5. Turn dough out onto lined baking sheet, and form a circle 7-8" in diameter.  Slice into eight even wedges, and distribute wedges evenly across baking sheet.  
6. Bake scones for 20 minutes, or until they are firm and lightly browned.  
7. Make glaze by stirring together all three ingredients.  
8. Once scones are completely cool, spread prepared glaze over the top and allow to set about 30 minutes.  


Yield 8 scones. 

Keto High Fiber Muffins


1 C ground flax meal
1 C oat fiber
1/4 C chia seeds (optional, but delicious)
4 TBSP erythritol
1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1/2 tsp vanilla extract
4 eggs, beaten
4 TBSP butter, melted
10 TBSP heavy whipping cream


1. Preheat oven to 350*F; grease muffin tin or place cupcake papers in tin.
2. Combine dry ingredients in a medium bowl.
3. Combine wet ingredients in a large bowl.
4. Add dry ingredients to wet ingredients, and mix to combine well.  Dough will be sticky and wet.
5. Using a portion scoop, distribute the dough into each muffin cup.
6. Bake for 15 minutes, using a toothpick to test once done.
7. Serve warm with butter, and enjoy!

Yield 12 muffins.

Saturday, October 29, 2016

Roxi Brownies


Brownie Ingredients

1/4 lb. butter
1 cup water 
1/4 cup cocoa powder
1/2 cup oil 
2 cups flour
2 cups sugar
1/2 tsp. salt
1/2 cup buttermilk 
2 eggs beaten 
1 tsp. baking soda
1 tsp. vanilla extract 

Frosting Ingredients

1/4 lb. butter
1/2 cup cocoa powder
1/3 cup buttermilk
1/2 lb. powdered sugar
1/2 tsp. vanilla extract 


Brownie Instructions

  • Preheat oven to 375*F. 
  • In a large bowl, mix together 2 cups flour, 2 cups sugar, 1/2 tsp. salt until well combined.  Set aside.
  • Boil together 1/4 lb. butter, 1 cup water, 1/4 cup cocoa powder, and 1/2 cup oil.  Stir boiling mixture into dry ingredients. 
  • In a small bowl, mix together 1/2 cup buttermilk, two beaten eggs, 1 tsp. baking soda, and one tsp. vanilla.  Stir this combination into batter mixture. 
  • Bake for 15-20 minutes, until toothpick inserted into center of pan comes out clean.

Frosting Instructions

  • Boil together 1/4 lb. butter, 1/2 cup cocoa powder, and 1/3 cup buttermilk.  Stir in 1/2 lb. powdered sugar and 1/2 tsp. vanilla extract.  Mix together and pour over hot brownies. 
  • Allow to cool, slice, and enjoy! 

Saturday, December 19, 2015

Grandma Esther's Danish Butter Cookies


3/4 lb butter
2-1/2 cups sugar
4 cups flour
2 eggs
1 tsp baking soda
1 tsp cream of tartar
1-1/2 tsp almond extract


  • Beat egg, butter, and extract together. 
  • In a separate bowl, mix together flour, sugar, cream of tartar, and baking soda. 
  • Cut the two mixtures together.  The mixture will be dry and in small pea sized pieces.  
  • Roll into two logs, wrap in wax paper, and chill overnight.  
  • Slice into thin slices and bake in a 350* oven until golden brown.  
Optional:  top each cookie with 1/2 of an almond before baking.

Monday, August 17, 2015

Breakfast Casserole


1lb ground pork breakfast sausage
3C shredded cheddar cheese (divided)
2C milk
4 eggs
2 lbs tater tots
Season Salt


1. Preheat oven to 350*F, and spray a 9"x13" cooking spray.
2. Brown sausage, and sprinkle into bottom of pan.  Top with ~2C of the cheese.
3. In a large bowl, beat together the eggs, milk, and spices (to taste).  Pour over the sausage and cheese.  Top with tater tots, and sprinkle the remaining cheese over all. (May be covered and refrigerated overnight at this stage.)
4. Bake in preheated oven for 35-45 minutes, until bubbly and golden brown on top.  Cool 5-10 minutes before serving.  

Saturday, January 31, 2015

Lemon Curd


3 lemons
1 1/2 cups sugar
1/4 pound salted butter, room temperature
4  eggs
1/2 cup lemon juice (3 to 4 lemons)
1/8 teaspoon table salt


Using a peeler or zester, remove the zest of 3 lemons. Process sugar and zest in a food processor until well combined and zest is in tiny bits.

Using a stand mixer, cream the butter and beat in the sugar and lemon mixture. Add the eggs, blending well between each addition, and then add the lemon juice and salt. Continue to mix until combined and fluffy.

Pour the mixture into a saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly.  Remove from the heat.  Strain through a fine mesh sieve into a bowl.  Pour into containers and refrigerate.

Recipe heavily inspired by:

Sunday, January 18, 2015

One Pot Garlic Pasta


2 tsp Olive Oil
4 cloves Garlic, minced
2 TBSP Butter
1/4 tsp Salt
1/2 tsp Freshly-Ground Pepper
3 C. Chicken Broth (more, if needed)
8 oz Pasta (I used egg noodles, hollow pasta like spaghetti would be delish)
1.5 C. Shredded Parmesan Cheese
3/4 C. 1/2 & 1/2
Optional:  1/2 pound shredded chicken (mine was smoked), or other protein, as desired.


  • Saute garlic in olive oil.  Add butter, salt, and pepper. 
  • Add chicken broth and bring to a boil.  Add pasta (and chicken, if using) and cook until desired texture (I cooked the egg noodles for approximately eight minutes). If necessary, add more broth to prevent noodles from sticking to the pan. 
  • Add the 1/2 & 1/2, stir.  Add the cheese, stir.  Simmer until sauce is thickened slightly.  
  • Enjoy! 

Sunday, December 28, 2014

Cheese Fondue


3 oz bud light
1 teaspoon garlic
3-4 shakes of mustard powder
Shredded Cheese blend comprised of 80% sharp cheddar, 20% emmental
4 shakes Worcestershire sauce


Bring beer to a boil in fondue pot, add garlic and mustard powder, add cheese gradually to melt, add Worcestershire sauce and pepper to taste.

Recipe compliments of Alisha S.

Monday, December 15, 2014

Hot Sauce


1 4oz Can Tomato Sauce
1 Clove Garlic
1/4tsp Dried Oregano
1/4 C. Green Onion
1 TBSP Dried Chilis Pequin (or Tepin) peppers
Cilantro to taste
Salt to taste


Place all ingredients into the bowl of a food processor.  Blend until homogeneous.  May be doubled or tripled, as desired.

Recipe compliments of Shelly D.

Saturday, August 30, 2014

Parmesan Garam Masala Roasted Chickpeas


4 C. Chickpeas (either canned and rinsed, or soaked, cooked dried)
1 TBSP Melted Coconut Oil
1.5 tsp Garam Masala
1 tsp salt
Freshly Ground Pepper
1 C. Freshly Grated Parmesan Cheese


  • Preheat oven to 400*. 
  • Combine all ingredients into a bowl and stir to coat.  
  • Lay in single layer on cookie sheet.
  • Bake for 20 minutes, stir. Continue baking for another 20-40 minutes until crisp. 

Josh's Parfait


1/2 C. Vanilla Greek Yogurt
5 Large Grapes
4 Small Shredded Mini Wheats
4 Raspberries
4 Strawberries


Place yogurt in a bowl, and top with remaining ingredients.  Enjoy!

Sunday, July 20, 2014

Chapatis (Middle Eastern flatbread)


1.5 C whole wheat flour
1/2 tsp salt
1/2 cup water (plus more, if needed) 
1 tsp vegetable oil
Butter (for serving) 

  • Sift flour and salt together in the bowl of a mixer. 
  • Add water and oil and mix to a soft dough (adding extra water as needed). 
  • Kneed, with mixer on low, for 5-6 minutes.  Place in a lightly oiled, cover with a damp dish towel, and let rest for at least 30 minutes.  
  • Turn dough out on to a floured surface, and divide dough into six equal pieces.  Shape each piece into a ball. 
  • Press the dough into a larger round with the palm of your hand, then roll into a 5" round.  Stack, layered between wax paper (or plastic wrap), to keep moist. 
  • Heat griddle over high heat.  Take one chapati and place on the grill.  
  • Cook for 30-60 seconds, or until the top begins to bubble and white specks appear on the underside. 
  • Turn the chapati over using a spatula and cook for another 30-60 seconds.  
  • Remove from pan and keep warm until serving.  Serve warm with butter.  

Saturday, July 19, 2014

Gooey Almond Cookies (Gluten Free, almost Paleo)


1.5 C almond flour (or meal)
1/4 tsp salt
1/4 tsp baking soda
1/8 tsp cinnamon (optional)
1 TBSP flax meal
1 TBSP chia seeds
1 TBSP hempseed hearts 
2 TBSP melted coconut oil
1 egg, beaten
1.25 tsp vanilla extract
1/2 tsp almond extract
1/4 C honey
Sliced almonds, for garnish


  • Preheat oven to 350*F.  Line a baking sheet with parchment paper. 
  • In a medium bowl, combine all dry ingredients. 
  • In a small bowl, combine all wet ingredients. 
  • Add wet ingredients to dry ingredients and stir to combine.  
  • Drop by small spoonfulls onto prepared baking sheet. 
  • Place two or three almond slices on top, pressing lightly to flatten the dough. 
  • Place in oven and immediately reduce temperature to 325*F. 
  • Bake 15-17 minutes, or until light golden brown.  
  • Allow to cool on baking sheet for a bit before transferring to cooling rack.
  • Store in an airtight container, separated by wax paper.  May be frozen. 

Sunday, July 6, 2014

Gluten Free Flax Flatbread

2 cups flax meal
1 TBSP baking powder
1/2 tsp salt
6 egg whites and 1 yolk, beaten together
1/2 cup water
2 TBSP coconut oil
1 medium zucchini, finely grated


  • Preheat oven to 375*, spray two half-sheet pans with cooking spray.
  • Mix all dry ingredients in a large bowl, and make a well in the center. 
  • Mix all wet ingredients in a bowl (including zucchini), and combine with dry ingredients. 
  • Let sit 2-3 minutes. 
  • Pour batter into pan and spread evenly into the corners. 
  • Bake for 15 minutes, or until the top springs back up.
  • Cut into slices, flip over, and bake another 3-4 minutes. 
  • Remove from pan and cool on racks. 
  • Wrap each cooled slice in wax paper, and freeze until ready to consume.  

Mango Jam

6 cups mango puree (I steamed the mangoes in the microwave for 8 minutes, ran the pulp through the juicer after removing the skin and pit)
1 cup water
3 cups sugar
3 TBSP low/no sugar powdered pectin

  • Combine mango puree with water, and sprinkle pectin over the top, stirring constantly. 
  • Bring fruit/pectin mixture to a full rolling boil, which doesn't stop bubbling even with stirring.  Stir continuously. 
  • Add sugar, and return to a boil. Stir constantly.  Once the full rolling boil is resumed, boil for one minute. 
  • Fill sterilized jars, clean rims, place lids and rings, and process in a water bath for 20 minutes. 

Plum-Mango Jam

3 cups mango puree (I steamed the mangoes in the microwave for 8 minutes, ran the pulp through the juicer after removing the skin and pit)
3 cups diced plums
2 cups water
4 cups sugar
3 TBSP low/no sugar powdered pectin

  • Combine mango puree and diced plums with water, and sprinkle pectin over the top, stirring constantly. 
  • Cook over medium heat until plums soften.  Puree mixture with an immersion blender.
  • Bring fruit/pectin mixture to a full rolling boil, which doesn't stop bubbling even with stirring.  Stir continuously. 
  • Add sugar, and return to a boil. Stir constantly.  Once the full rolling boil is resumed, boil for one minute. 
  • Fill sterilized jars, clean rims, place lids and rings, and process in a water bath for 20 minutes. 

Blackberry Jamelly

6 cups seedless blackberry puree (I ran the berries through the juicer)
1 cup water
5 cups sugar
4.5 TBSP low/no sugar powdered pectin


  • Combine blackberry puree with water, and sprinkle pectin over the top, stirring constantly. 
  • Bring fruit/pectin mixture to a full rolling boil, which doesn't stop bubbling even with stirring.  Stir continuously. 
  • Add sugar, and return to a boil. Stir constantly.  Once the full rolling boil is resumed, boil for one minute. 
  • Fill sterilized jars, clean rims, place lids and rings, and process in a water bath for 20 minutes. 

Saturday, April 19, 2014

Mom's Macaroni Salad

1 box salad macaroni, cooked in salted water
1 bunch green onions, thinly sliced
5 stalks celery, sliced lengthwise and finely chopped
1 small can chopped black olives
1/2 jar small dill pickles, finely minced
1/2 jar small sweet pickles, finely minced
4 eggs, shredded
2 cups Best Foods mayonnaise (approximately)
1 cup 1/2 and 1/2 (approximately)
2 TBSP Dijon mustard

Combine all ingredients, adding more mayo or 1/2 & 1/2 to create desired consistency.  Chill, and watch vanish.  

Alternate:  Peeled, boiled new potatoes may be substituted for the macaroni, if desired, to create an amazing potato salad. 

Wednesday, December 5, 2012

Heart Happy Muffins

1 1/2 C Whole wheat flour
1 C Rolled oats
1/2 C Packed brown sugar
4 TBSP Ground flax seeds
2 TBSP Whole flax seeds
2 tsp Cinnamon
1 tsp Baking soda
2 tsp Baking powder
1/2 tsp Salt
2 Egg whites
5 TBSP Olive oil
1 tsp Vanilla
2 Bananas, mashed
1 C Milk
1/2 Carrot, grated
1 C Raisins
1/2 Apple, minced

~Preheat oven to 350*, and grease or line muffin cups. 
~Mix dry and wet ingredients separately, then combine. 
~Fill muffin cups and bake for 20 minutes. 

Yield: 24 muffins

Saturday, July 17, 2010

White Sangria Spritzer

2 bottles Riesling (or other sweet white wine)
2 fresh apricots, pitted, halved, and sliced into 1/2" sections
1 cup fresh blueberries, rinsed
1 cup quartered fresh strawberries
1 lime, sliced
Ginger ale

~1-2 days before serving, combine wine and apricots, blueberries, and strawberries in a large pitcher. Refrigerate.
~On the day of serving, add the lime slices to the wine mixture, stirring very gently.
~Serve over ice, adding some of the fruit to each glass.  Top with a splash of ginger ale.

Quinoa Summer Salad

1 cup uncooked quinoa, simmered with 2 cups water until al dente and cooled to room temperature
1 tbsp olive oil
1 fresh, ripe, tomato, diced in 1/2" cubes
1 cucumber, peeled and diced in 1/2" cubes
1/3 cup finely minced parsley
8-10 oz soft goat cheese, crumbled
Juice of 1.5 limes
Garlic salt
Onion salt
Sea salt

~In a medium bowl, add cooked quinoa and olive oil.  Stir to coat.
~Add the tomato, cucumber, parsley, and lime juice.  Stir to combine.
~Add spices to taste, stirring again to combine well.
~Gently stir in goat cheese.  If desired, reserve some crumbles for garnish on top of the salad.
~Chill well and enjoy.

Julia Child's Chilled Asparagus Soup

1/2 cup sliced onions
2 tbsp butter
1 pound fresh asparagus, washed and trimmed
1 quart lightly salted boiling water
Freshly ground pepper
1 tbsp flour (use gluten free flour if desired)
1/4 cup heavy cream

~Cook the butter and onions slowly in a saucepan until tender and translucent. 
~Meanwhile, cut 2.5-3" of tender green from the tip ends of the asparagus; drop them into the boiling water and boil three minutes, or until barely tender. Dip out with a skimmer and refresh the asparagus tips briefly in a bowl of ice water to set the color; drain and reserve.
~Chop the remaining stalks into 1/2" lengths and add to the onions with a sprinkling of salt and pepper.  Cover and cook for 5 minutes. 
~Stir in the flour and cook, stirring, for three minutes more.  Remove from heat, and when the bubbling stops, blend in the hot asparagus water.
~Simmer uncovered for 25-30 minutes, or until tender enough to puree.
~Cut just the tips off of the blanched asparagus tops; reserve the tips for final decoration.
~Add the lower parts of the tips to the soup and puree the soup in a blender or food processor.  If stringy, strain through a fine mesh sieve.
~Correct seasoning, chill uncovered, and stir in chilled cream.  Decorate with reserved asparagus tips.

Yield:  1 quart

Note:  This recipe was presented by Barbara Pool Fenzl, a personal friend of Julia Child's, at Ladies Night Out at Chaparral Pines Golf Club on July 15, 2010.

Monday, July 12, 2010

Apricot Preserves

8 cups chopped apricots (approximately 1/2" cubes)
6 cups sugar
1/4 cup lemon juice
1/2 TBSP butter

~Prepare canning jars (wash and sterilize, heat lids in simmering water)
~Combine all ingredients in a large stock pot and bring to a boil over medium-high heat.
~Boil vigorously for 30 minutes, stirring constantly.
~Pack into prepared jars, leaving 1/2" headspace.
~Process for 20 minutes in a water bath (adjust accordingly for altitude -- I'm at 5,000 feet in elevation).
~Let stand for 12 hours, then clean jars and lids, label and store. 

Yield:  7 cups

Adapted from  

Saturday, May 15, 2010

Tuscan Kale Salad (droolworthy)

  • 4-6 cups Kale, loosely packed, sliced leaves of Italian black (Lacinato,“dinosaur,” cavolo nero) midribs removed
  • Juice of 1 Lemon
  • 3-4 T Extra-Virgin Olive Oil
  • 2 cloves Garlic, mashed
  • Salt & Pepper, to taste
  • Hot Red Pepper Flakes, to taste
  • 2/3 cup grated parmigiano reggiano (stravecchio, if possible) cheese
  • 1 tsp ground flax seeds

Whisk together lemon juice, olive oil, garlic, salt, and pepper, ground flax, and a generous pinch (or more to taste) of hot red pepper flakes. Pour over kale in serving bowl and toss well. Add 2/3 of the cheese and toss again. Let kale sit for at least 5 minutes. Toss again and top with remaining cheese.

Recipe adapted from True Foods Kitchen.

Saturday, May 8, 2010

Strawberry Vanilla Jam

10-11 cups of strawberries, macerated in two cups sugar and a split vanilla bean for four hours or overnight
5 cups sugar (7 cups total, including the sugar used for maceration)
2 lemons, zested and juiced
2 packets of liquid pectin (the whole box)

Cook the berries, sugar (all seven cups), lemon juice, lemon zest, and vanilla bean over medium high heat for 15 minutes.  Remove the vanilla bean.

Partially puree the fruit mixture using an immersion blender (or standard blender or food processor). Mix in the pectin.

Skim the foam off of the top of the fruit and continue boiling for another 10 minutes.

Fill jars using proper aseptic technique and process for 25 minutes in a boiling water bath.  Turn off heat, remove lid from canner, and let stand for five minutes.  Remove jars, clean, label and store.

Recipe from 

Tuesday, March 30, 2010

Gateau a' l'orange

1-1/2 cups flour
1 tsp baking powder
1-1/2 sticks butter
3 eggs
1 cup powdered sugar
1/3 to 1/2 cup sugar
Juice of 1 orange and juice of 2 oranges
Grated peel of 3 oranges

~Beat butter and powdered sugar together thoroughly.
~Add 3 whole eggs, one at a time, beating well between each egg.
~Add juice of 1 orange and all orange peel.
~Add flour and baking powder.  Stir well.
~Pour into 8" round (greased) cake pan and bake 45 minutes at 350*.
~Mix together the juice of 2 oranges and 1/3 to 1/2 cup sugar (as needed). 
~Unmold on a plate while hot and pour sugar/orange juice mixture over the top.
~Cool, serve, and enjoy.   Delicious enjoyed with fresh whipped cream infused with Cointreau. 

Recipe compliments of Susan P.

Sunday, March 7, 2010

Cilantro Lime Rice

1 TBSP oil
2 cloves garlic, minced
1 cup basmati rice, uncooked
1-1/2 cup chicken stock
1 TBSP salt
2 whole likes, juiced
1 whole lime, zested
1/2 cup fresh cilantro, chopped

~Add oil to a sauce pan and heat on medium.  Add the garlic and rice to the oil and saute for two minutes on medium heat, stirring frequently.
~Add the chicken broth, salt, lime juice and bring to a boil.  Cover and cook on low for 15 minutes or according to the rice package directions.
~When the rice is done, add the lime zest and chopped cilantro.  Stir to mix in.  Serve immediately.
~Pairs well with Black Beans.

Recipe from The Pioneer Woman.

Black Beans

2 cans (15-16oz each) black beans
4 TBSP finely chopped onions
4 cloves garlic, finely chopped
1 tsp ground cumin
1 cup tomato sauce
1/3 cup chopped cilantro
2 TBSP olive oil

~Chop onions and garlic.  Heat the oil on medium high heat and cook onions and garlic with cumin until soft.
~Add all other ingredients and simmer at least 10 minutes.
~Serve with Lime Cilantro Rice.

Recipe from The Pioneer Woman.

Tuesday, March 2, 2010

Gluten Free Coconut Cornbread

1 cup milk (you may use soy, almond, or whatever you like)
1 egg
1/4 cup oil
1/4 cup pure maple syrup
1 cup cornmeal
1/2 cup coconut flour
1/2 cup white rice flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp xanthan gum

1. Preheat oven to 400*, and oil an 8"x8" square pan.
2. Blend the wet ingredients together in a blender or food processor (I used a mini food processor)
3. Whisk together all of the dry ingredients.
4. Stir the wet ingredients into the dry ingredients until homogeneous.
5. Pour the batter into prepared pan and bake for 25 minutes.
6. Cool, slice, and serve with honey butter.  Enjoy!

Sunday, February 7, 2010

Chickpea Snack

1 can chickpeas, drained and rinsed
Olive oil
Spices, to taste (Old Bay, Nature's Seasons, Season Salt, or whatever floats your boat)

Sautee the chickpeas in olive oil until golden and the skins have "popped."  Drain on paper towels and season with salt and spices.


Note:  This recipe is compliments of one of my friends.  Unfortunately, I cannot, for the life of me remember which one.  If it happens to be you, please email me and let me know so I can acknowledge you.  Thanks!  =)

Saturday, January 23, 2010

Aunt Roxie's Golden Grahams S'Mores

3/4 cup light corn syrup
3 TBSP Butter
1 package (11.5oz) milk chocolate chips
1 tsp vanilla extract
1 package (12oz/9cups) Golden Grahams Cereal
3 cups mini marshmallows

~Grease a 9"x13" pan.
~Heat syrup, butter & chocolate to boiling, stirring constantly.
~Remove from heat and stir in vanilla.
~Place cereal in large bowl and pour chocolate mixture over.  Stir and toss until well coated.
~Fold in marshmallows 1 cup at a time.
~Press into pan with buttered back of spoon.
~Cool one hour.

Crustless Quiche

1-10oz package frozen broccoli
3 oz ham, chopped
3 eggs
5oz evaporated milk
4oz cheese (processed)
1/4 cup all purpose flour
1 tsp dry mustard
1/4 tsp ground pepper

~Generously grease the bottom and sides of a 9" pie pan.
~Rinse broccoli in a collander with cool water until thawed.
~Layer broccoli and ham in pan.
~In a blender, combine eggs, milk, cheese, flour and pepper.  Cover and process for 15 seconds or until combined.
~Pour mixture over broccoli and ham.
~Bake at 350* for 35-45 minutes, or until a knife inserted near the center comes out clean.
~Let stand for 5 minutes before serving.

Note:  I served this with ham steak and sliced fruit.

Beer Lime Grilled Chicken

Juice of 1 lime (or more, if desired)
1 can of beer
1 tsp honey (or more, if desired)
2 cloves minced garlic
2 TBSP chopped fresh cilantro (or more, if desired)
Salt & Pepper
4 skinless, boneless chicken breasts

 ~Preheat grill to medium and oil grate.
~In a bowl, combine all ingredients (except chicken) and stir to dissolve honey.
~Marinate chicken 30 minutes or longer.
~Grill for 7 minutes on each side, basting with marinade occasionally.

Recipe from

Mom's Pot Roast

1 7-bone roast, frozen
1 packet Lipton Onion Soup Mix
3 cups water (more as needed)
1 tube Pillsbury Buttermilk Biscuits

~In a 9"x13" pan, place roast, veggies, soup mix and water.
~Cover with foil and bake at 275* for 5 hours, or 350* for 3 hours.  If baking at lower temperature, begin cooking at 350* for a while before turning down heat (if time allows).
~Uncover and place biscuits on top of meat & veggies.  Recover with foil and bake for 20 minutes or until biscuits are done. 

White Bread (bread machine recipe)

1 cup warm water (110 degrees F/45 degrees C)
2 TBSP sugar or honey
1 (0.25 oz) package bread machine yeast (approx. 1 tsp)
1/4 cup vegetable oil
3 cups bread flour
1 tsp salt

~Place the water, sugar, and yeast in the pan of the bread machine.  Let the yeast dissolve and foam for 10 minutes.
~Add the oil, flour, and salt to the yeast.
~Select Basic or White Bread setting, and press Start.
~Wait an eon (four hours-ish) for the cycle to finish, and enjoy!

Recipe adapted from

Flax, Sesame & Sunflower Seed Bread (bread maker recipe)

1-1/3 cups water
2 TBSP butter, softened
3 TBSP honey
1 tsp salt
1/2 cup white bread flour
1 cup King Arthur Unbleached Flour
1-1/3 cups whole wheat bread flour
1 tsp active dry yeast
1/3 cup sesame seeds
1/3 cup golden flax seeds
1/2 cup sunflower seeds

Place all ingredients in the pan of the bread machine, in the order listed.  Select "large wheat" cycle and press start. 

Wait an eternity (four hours or so) until the bread is ready, and enjoy. 

NOTE:  I'm working on a version of this recipe that includes ground flax seeds, in addition to whole.  I'll update as the recipe is perfected. 


1/2 cup minced onion
1 cup sliced mushrooms
1 lb ground beef
1 can Niblets corn
1 can stewed tomatoes
2 TBSP paprika
Salt & Pepper
2 cups cooked macaroni or other pasta
1 cup shredded cheese

~Saute onions & mushrooms in 1 TBSP oil until light brown.  Remove from pan. 
~Brown meat and add seasonings and onion/mushroom mixture.
~Add corn (drained), tomatoes (undrained), and pasta.
~Cook over low heat until heated through and thickened slightly.
~Serve in bowls with cheese on top.

Yield:  6 servings.
Can be made using gluten-free pasta. 

Monterey Chicken

6 boneless-skinless chicken breasts
6 slices swiss cheese
1 can cream of chicken (or celery, or mushroom) soup
1/4 cup dry white wine (or more, if desired)
1/8 tsp minced garlic
2 cups stuffing mix (stove top is good, as is Pepperidge farm)
1/4 cup melted butter

~Butter a baking dish and place chicken in dish.
~Top each breast with a slice of cheese.
~Combine soup, wine and garlic in a bowl and pour over chicken.
~Sprinkle stuffing on top, and drizzle with butter.
~Bake 40-50 minutes.

Yield:  6 servings

NOTE:  If I'm making this for fewer people, I'll decrease the number of chicken breasts and cheese slices, but keep the rest of the recipe the same.  My family loves the baked stuffing mixture, so they're quite happy to have extras. 

Quinoa-Feta Stuffed Roasted Sweet Peppers

2 cups water
1 cup uncooked quinoa, rice, couscous, or other small grain or pasta
4 sweet peppers (I used one each of yellow, orange, red, and green), halved and seeded
2 TBSP olive oil
1 bunch green onions, thinly sliced (white and green portions)
2 tsp dried basil
2 tsp Italian seasoning
2 tsp salt
1/2 tsp freshly-ground black pepper
2 tomatoes, diced (I used home-canned diced tomatoes from our garden)
1 cup crumbled feta cheese (or more...mmmm...)

1. Preheat oven to 400 degrees F (200 degrees C).  Lightly grease a baking sheet.
2. Cook quinoa in water (I used a rice cooker, but you could do this on the stove).
3. Place the peppers cut-side down on the prepared baking sheet.  Roast 25-30 minutes in the preheated oven, or until tender and skin begins to brown.
4. While the peppers are roasting, heat oil in a medium skillet over medium-high heat.  Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2-3 minutes.  Stir in the tomatoes and cook for 5 minutes.  Spoon into the cooked quinoa.  Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves.
5. Return the stuffed peppers to the oven for 5-15 minutes, or until heated through.  Serve immediately.

Yield:  4 servings

NOTE:  This recipe would be delicious with sliced green olives added with the feta.  1/3 cup, perhaps?  Mmm. 

Heavily-modified recipe adapted from

Arroz Con Pollo

1/2 lbs Italian Sausage (or Kielbasa)  cut into 1/2" pieces
3 Tablespoons Virgin Olive Oil
1-1/2 lbs boneless chicken breasts (cut into small cubes)
1 cup chopped onion (optional)
1 8oz jar green olives
1 2oz jar pimentos
1 28oz can tomatoes
2 cups long grain rice
1-1/4 cup water
1 10oz package frozen peas

Brown sausage with olive oil in a Dutch oven.  Remove sausage and allow to
cool.  Using the drippings brown the chicken and remove.  If using onion
cook onion until clear in drippings.  Add the sausage back in with the
chicken.  Add rice, olives, pimentos, tomatoes, all their liquids and water.
Bring to a boil and reduce heat to a simmer.  Cover the Dutch oven and
continue simmering for 30 minutes, stirring occasionally. Once the rice is
done and the chicken is fork tender, add frozen peas and cook uncovered for 5-10 more minutes, (if the consistency appears to be dry cook the final 5-10 minutes covered).

Serves 8

Sourdough Toasts with Parmesan and Garlic

1/2 C. Mayonnaise
1/2 C. Finely grated Parmesan cheese
2 TB. Chopped green onion tops
2 Garlic cloves, minced
One 10.5 oz Sourdough baguette, cut on wide diagonal into 1/2-to
3/4-inch-thick slices

Preheat oven to 375F. Mix mayonnaise, cheese, onion and garlic in small

Arrange bread slices in a single layer on a baking sheet. Spread about
1 1/2 teaspoons cheese mixture over each. Sprinkle with freshly cracked pepper, if desired. Bake until topping begins to brown, about 15 minutes. Serve warm.

Mayonnaise mixture can be prepared one day ahead.

Hot Artichoke Dip

2 Garlic cloves, finely minced
14 oz. can Artichoke hearts, well drained
1 C. Mayonnaise
1/2 tsp. cayenne pepper
3 TB. Grated parmesan cheese
Salt, pepper, and paprika to taste

Coarsely chop artichokes.  Blend in fondue pot with garlic, mayonnaise,
cayenne, parmesan, salt and pepper.  Heat in a preheated 350F oven until
bubbling.  Sprinkle with paprika and place over fondue burner to keep
warm.  Serve with crackers or pita triangles.

Hot Chocolate Souffle

Powdered sugar
1/4 C. Milk
4 1/2 oz. Dark chocolate
5 Eggs
2/3 C. Powdered sugar
1/3 C. Cornstarch

Heat oven to 400F. Butter a soufflé dish. Sprinkle with powdered
sugar. Bring milk to boil. Remove from heat. Add chocolate. Stir
until melted. Separate the egg whites from the egg yolks. Beat egg
yolks with sugar until pale in color. Add chocolate and cornstarch.
Whip egg whites until stiff peaks form. Fold egg whites into egg yolk
mixture. Pour into soufflé dish. Bake for 25 minutes. Serve

Sweet and Spicy Candied Pecans

Nonstick vegetable oil spray
3 TB light corn syrup
1 1/2 TB sugar
3/4 tsp. Salt
1/4 tsp. (generous) freshly ground black pepper
1/8 tsp. cayenne pepper
1 1/2 cups pecan halves

Preheat oven to 325F.  Spray baking sheet with nonstick spray.  Combine
corn syrup and next 4 ingredients in a bowl.  Stir to blend.  Add
pecans, stir gently to coat.  Transfer to baking sheet.

Place large piece of foil on work surface.  Bake pecans 5 minutes.
Using fork, stir pecans to coat with the melted mixture.  Continue
baking until pecans are golden and coating bubbles, about 10 minutes.
Transfer to foil quickly, separate nuts with fork. Cool.Can be made 3
days ahead. Store airtight at room temperature.  Serve with a salad, or
alone as a wonderful snack.


3/4 C. Butter-flavored shortening
1 C. Baker's sugar, plus extra to roll the cookies in
1 Egg
1/4 C. Molasses
2 C. Flour
2 tsp. Baking soda
1/2 tsp. Salt
1 TB. Ground ginger
1 tsp. cinnamon

Preheat the oven to 350F and grease some cookie sheets (or use parchment
paper to line the cookie sheets).  Beat together the shortening and 1
cup of the sugar.  Add the egg, and beat until light and fluffy, then
add the molasses.  Stir and toss together the flour, baking soda, salt,
ginger, and cinnamon and add to the first mixture, beating until smooth
and blended.  Gather up bits of the dough and roll them between the
palms of your hands into 1-inch balls, then roll each ball in sugar.
Place about 2 inches apart on the prepared cookie sheets and bake for
10-12 minutes, until the cookies have spread and the tops have cracked.
Remove from the sheets and cool on a rack.  Mmmmm...enjoy with a cold
glass of milk!

Apple Pie

Pastry Recipe
2 1/4 C. All Purpose Flour
3/4 tsp. Salt
1/2 C. Butter-flavored shortening, well chilled
2 TB. Butter, well chilled
1/4 C. or more ice cold water

Place flour and salt in the bowl of a mixer.  Stir with mixer for 15
seconds.  Cut shortening and butter into chunks and add to flour
mixture.  Mix on low speed until the fat is the size of sugar cubes.
Continuing to mix on low speed, add enough water to form a cohesive
mass.  Divide into halves and wrap in wax paper.  Chill for at least 1/2
hour while preparing the filling.

Filling Recipe
3/4-1 C.  Baker's sugar
1/2 tsp. Salt
1 tsp. Cinnamon
1/2 tsp. Freshly-ground nutmeg
1 1/2 TB. Flour
6-8 Pink Lady apples (about 10 cups)
2 TB. Butter

Preheat the oven to 425F.  Mix the sugar, salt, cinnamon, nutmeg, and
flour in a large bowl.  Peel, core, and slice the apples and toss them
in the sugar mixture, coating them well.

Roll out the bottom crust to line a 9" pie pan.  Fill with apple mixture
and dot with butter.  Roll out the top crust and drape it over the pie.
Crimp the edges and cut several vents in the top.  Bake 10 minutes and
reduce the heat to 350F and bake 40-60 minutes more, or until the apples
are tender when pierced with a skewer and the crust is brown.  Cool,
slice and enjoy with your loved ones.

Tuesday Night Lasagna

1 box no-boil lasagna noodles
1 large jar inexpensive spaghetti sauce
1 lb ground beef
4-6 cups shredded cheese (cheddar, jack, blend, whatever)

~Oil a 9"x13" pan, and preheat oven to 350*.
~Brown meat in pan, drain fat, and add spaghetti sauce.  Simmer for a few minutes.  Turn off heat.
~Ladle 1-2 cups of meat sauce into prepared pan, spreading evenly along bottom of pan.
~Lay noodles on top of sauce, covering completely.  In my pan, with my noodles, this required six noodles -- two of which were broken to accommodate size.
~Ladle another 1-2 cups of meat sauce on top of noodles, spread carefully to not shift the noodles.
~Sprinkle about 1/3 of the cheese over meat sauce in an even layer.
~Repeat the noodle/sauce/cheese layers until the sauce is used and the pan is full, ending with a generous layer of cheese on top.
~Cover pan with foil. 
~Bake for 60-70 minutes, until cheese on top is melted and bubbly.  If desired, broil the top for a minute or so to brown the cheese. 
~Let stand 10-15 minutes outside the oven to allow the layers to meld together.
~Serve and enjoy.

Yield:  8-10 servings

~This dish can be prepped 1-3 days prior to baking.  Complete instructions through covering the pan with foil, then place covered pan in the refrigerator until needed.
~If you have a smaller family, this dish can be made in two 8"x8" pans.  One (or both) pans can be frozen after assembly.  Cover with foil and several layers of plastic wrap, and freeze.  To bake, remove plastic and place pan with frozen dish into preheated oven.  Bake an additional 15-20 minutes, checking occasionally every 10 minutes after the original baking time is complete.
~Can be made gluten free, using GF pasta and sauce. 

Tuesday, January 19, 2010

Lentil Stew

1 (16 oz) package dry lentils
1 (15.5 oz) can diced tomatoes, including liquid
2 (14 oz) cans beef broth
3 cups water
2-3 carrots, in 1/4" slices
2 stalks celery, in 1/4" slices
1 small onion, diced fine
2 pounds kielbasa, in 1/4" slices

1. Brown the sausage over medium high heat.  Add onions and cook until nicely caramelized.  Add the carrots and celery and cook until slightly softened.
2. Place all ingredients into a crock pot and cook on low for 5-7 hours; high for 3 hours.


Yield:  12 servings

Sunday, December 20, 2009

Green Beans (for canning)

Green Beans
Boiling Water

1. Wash beans and drain.  Trim ends and cut into 2" pieces, or leave whole (if packing vertically).  
2. Tightly pack raw beans into washed, hot jars, add 1/2tsp salt and top with boiling water, leaving 1" headspace. 
3. Wipe rim, center lid on jar, screw band down.
4. Place jars in pressure canner.  Adjust water level, lock lid and bring to a boil over medium-high heat.  Vent steam for 10 minutes, then close vent.  Continue heating to achieve 15lbs of pressure and maintain pressure for 20 minutes for pint jars and 325 minutes for quart jars.
5. Turn off heat.  Let pressure return to zero naturally.  Wait 2 minutes longer, then open vent.  Remove canner lid.  Wait 10 minutes, then remove jars, cool and store.

Recipe from Ball Complete Book of Home Preserving, pages 385 and 386.

Carrots (for canning)

Boiling water

1. Wash and slice carrots.
2. Tightly pack raw carrots into washed, hot jars, add 1/2 tsp salt and top with boiling water, leaving 1" headspace. 
3. Wipe rim, center lid on jar, screw band down.
4. Place jars in pressure canner.  Adjust water level, lock lid and bring to a boil over medium-high heat.  Vent steam for 10 minutes, then close vent.  Continue heating to achieve 15lbs of pressure and maintain pressure for 25 minutes for pint jars and 30 minutes for quart jars.
5. Turn off heat.  Let pressure return to zero naturally.  Wait 2 minutes longer, then open vent.  Remove canner lid.  Wait 10 minutes, then remove jars, cool and store.

Recipe from Ball Complete Book of Home Preserving, pages 385 and 389.

Beef Stew (for canning)

1 TBSP vegetable oil
4-5lbs stewing beef, cut into 1-1/2" cubes
12 cups cubed, peeled potatoes
8 cups sliced, peeled carrots
3 cups chopped onions
4-1/2 tsp salt
1 tsp dried thyme
1/2 tsp freshly ground black pepper
boiling water

1. Prepare weighted-gauge pressure canner, jars and lids.
2. In a large nonstick skillet, heat oil over medium-high heat.  Working in batches, brown beef, adding oil only if absolutely necessary.  Transfer beef to a large stainless steel saucepan and add potatoes, carrots, celery, onions, salt, thyme, pepper, and boiling water to cover.  Bring to a boil, stirring frequently.
3. Ladel hot stew into hot jars, leaving 1" headspace.  Remove air bubbles and adjust headspace.  Wipe rim with a paper towel moistened with vinegar.  Center lid on jar.  Screw band down until resistance is met, then increase to fingertip-tight.
4. Place jars in pressure canner.  Adjust water level, lock lid and bring to a boil over medium-high heat.  Vent steam for 10 minutes, then close vent.  Continue heating to achieve 15lbs of pressure.  Process pint jars for 75 mintes and quart jars for 90 minutes.
5.  Turn off heat.  Let pressure return to zero naturally.  Wait two minutes longer, then open vent.  Remove canner lid.  Wait for 10 minutes, then remove jars, cool and store.

Recipe from Ball Complete Book of Home Preserving, page 407.

Saturday, December 19, 2009

Almost-Blasphemous "Chex" Mix

One box (~9 cups) Crispix cereal (::gasp::)
2-3 C. Bugles crackers (my son's genius inspiration)
8 TBSP (one stick) butter
2 tsp seasoned salt
1 tsp garlic salt
3 TBSP Worcester sauce

1. In a large bowl, combine cereal and crackers.  Mix thoroughly.
2. In a small bowl, combine the rest of the ingredients and microwave to melt butter.  Stir.
3. Pour butter mixture over cereal mixture.
4. Microwave on high for 6 minutes, stirring every 2 minutes.
5. Spread on aluminum foil to cool.  Store in an airtight container.

Sunday, December 13, 2009

White Chocolate Peppermint Fudge

1lb white chocolate, broken, or chips
1 can sweetened condensed milk
3/4 tsp vanilla extract
3/4 tsp peppermint extract
~1/2 cup crushed peppermint candies

Combine chocolate and milk in a microwave-safe bowl.  Microwave in one-minute intervals until chocolate is semi-melted.  Stir in extracts, and continue heating and stirring until the chocolate is completely melted. 

Pour onto greased sheet of aluminum foil and sprinkle peppermint candies over the top.  Allow to cool and break or cut into pieces. 

Adapted from:

Sunday, December 6, 2009

Classic Creme Brulee

4 cups chilled heavy cream
2/3 cup granulated sugar
pinch salt
1 vanilla bean, cut in half and split lengthwise
12 large egg yolks
8-12 teaspoons turbinado or Demarara sugar

  1. Adjust oven rack to lower-middle portion and heat oven to 300 degrees. 
  2. Combine 2 cups cream, sugar, and salt in medium saucepan; with paring knife, scrape seeds from vanilla bean into pan, submerge pod in cream, and bring mixture to a boil over medium heat, stirring occasionally to ensure that sugar dissolves.  Take pan off heat and let steep 15 minutes to infuse flavors.
  3. Meanwhile, place kitchen towel in bottom of large baking dish or roasting pan and arrange eight 4- to 5-oz ramekins (or shallow fluted dishes) on towel.  Bring kettle or large saucepan of water to boil over high heat. 
  4. After cream has steeped, stir in remaining 2 cups cream to cool down mixture.  Whisk yolks in large bowl until broken up and combined.  Whisk about 1 cup cream mixture into yolks until loosened and combined;  repeat with another 1 cup cream.  Add remaining cream and whisk until evenly colored and thoroughly combined.  Strain through a fine-mesh strainer into 2-quart measuring cup or pitcher (or clean medium bowl);  discard solids in strainer.  Pour or ladle mixture into ramekins, dividing it evenly among them. 
  5. Carefully place baking dish with ramekins on oven rack, pour boiling water into dish, taking care not to splash water into ramekins, until water reaches 2/3 the height of ramekins.  Bake until centers of custards are just barely set and are no longer sloshy and digital instant-read thermometer inserted into centers registers 170-175 degrees, 30 to 35 minutes (25-30 minutes for shallow fluted dish).  Begin checking temperature about 5 minutes before recommended time. 
  6. Transfer ramekins to wire rack; cool to room temperature, about 2 hours.  Set ramekins on rimmed baking sheet, cover tightly with plastic wrap, and refrigerate until cold, at least 4 hours or up to 4 days.  
  7. Uncover ramekins;  if condensation has collected on custards, place paper towel on surface to soak up moisture.  Sprinkle each with about 1 teaspoon turbinado sugar; tilt and tap ramekin for even coverage.  Ignite torch and caramelize sugar.  Refrigerate ramekins, uncovered, to re-chill, 30-45  minutes (but no longer); serve.  
Yield:  8 to 9- 4oz servings.

Recipe from Cooks Illustrated, November & December, 2001, Page 23. 

Cinnamon & Vanilla Bean Scented Honey

2 whole vanilla beans
8 cinnamon sticks
2 quarts raw honey

1. Cut vanilla beans in half and split the halves lengthwise.  Scrape out the seeds and mix them with the honey in a large saucepan.
2. Stirring constantly, bring the honey just to a boil.
3. Wash and sterilize eight - 8oz canning jars.  Place a cinnamon stick and a 1/4 of a vanilla bean in each jar.  Fill with hot honey, wipe rim, seal with lid and ring.
4.  Process for 25 minutes in a boiling water bath.  Remove lid from water bath, turn off heat, and allow the jars to rest for 5 minutes.  Place jars on a clean towel and allow to cool 12-24 hours.  Wipe jars clean and store in a cool, dark place.

Yield:  eight 8oz jars (plus some extra)

Tuesday, October 20, 2009

Crockpot Broccoli Cheese Soup

4 cups chicken broth (or veggie)
20 oz broccoli -- fresh or frozen
1/2 small onion, finely diced
1-1/2 cups cooked root veggies (optional - I used organic golden beets and organic carrots left over from a prior meal.  Shhh...don't tell the kids.)
1 tsp salt
1/2 tsp pepper
1/4 tsp freshly-ground nutmeg
2 cups milk (I used whole milk)
3 cups shredded cheese (I used a 3-cheese blend)

1. Saute onions in olive oil until light brown.  Stir in a few tablespoons of flour to create a roux.  Brown for a few minutes, stirring frequently.
2. In the crockpot, combine the broth, onion mixture, root veggies, and broccoli with the spices.
3. Cook on high 4-6 hours, or low 7-9 hours.
4. Using an immersion blender, pulverize the soup ingredients until smooth.
5. Stir in milk and shredded cheese.  Blend again using immersion blender.  Bring to a simmer, stirring frequently.  Serve.

This recipe may be doubled.   

Friday, September 25, 2009

Pumpkin Bread (Bread Machine Recipe)

2/3 Cup warm water
3/4 Cup canned pumpkin pie mix
2 TBSP butter, soft
1 large egg, lightly beaten
3-1/4 Cups flour
3 TBSP sugar
1 and 1/4 tsp salt
1-1/2 tsp cinnamon
1/2 tsp freshly-ground nutmeg
1/8 tsp ground ginger
sprinkle of ground cloves
pkg active dry yeast

Add in that order on the sweet or quick setting of the machine. (Three hour cycle, kneading the dough twice).

Optional:  1/2 cup chopped nuts

Recipe compliments of Babyluv.

Saturday, September 19, 2009


1lb bacon. 

  1. Preheat oven to 400 degrees. 
  2. Lay bacon in a single layer (or as close to a single layer as possible) on baking sheet. 
  3. Bake for 10 minutes.  Flip bacon. 
  4. Bake for 10 minutes.  Flip bacon. 
  5. Bake for 15 minutes.  Remove bacon from pan and drain on paper towels.  
  6. Walla.  Best.Bacon.Ever.  

Crash Hot Potatoes

  • 12 whole New Potatoes (or Other Small Round Potatoes)
  • 3 Tablespoons Olive Oil
  • Kosher Salt To Taste
  • Black Pepper To Taste
  • Rosemary (or Other Herbs Of Choice) To Taste
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.

Amish Sourdough Cinnamon Bread

  • Do not use any type of metal spoon or bowl for mixing.
  • Do NOT refrigerate the starter. 
  • If air gets in the bag, let it out. 
  • It is normal for the bag to bubble, thicken and ferment. 
  • You can go over a day or two to feed the starter, but you cannot feed or bake early. 


Day 1:  Mush the bag.
Day 2:  Mush the bag.
Day 3:  Mush the bag.
Day 4:  Mush the bag.
Day 5:  Mush the bag.
Day 6:  Add 1 cup flour, 1 cup sugar, and one cup milk to the bag.  Mush the bag to combine.
Day 7:  Mush the bag.
Day 8:  Mush the bag.
Day 9:  Mush the bag.
Day 10: Feed and divide the starter, bake the bread, following instructions below.

  1. Pour entire contents of the bag into a large non-metal bowl. 
  2. Add 1/2 cup flour, 1-1/2 cups sugar, and 1-1/2 cups milk to the batter; mix well. 
  3. Label four one-gallon zip-top bags with "Day 1, and the present date."  Fill each one of the four bags with 1 cup of the batter mixture.  These are the starters to pass along to your friends.  If you like, you may keep one for yourself.  If you keep one for yourself, you will be baking bread every 10 days.  If you don't keep one for yourself, you will have to wait until you receive another starter from a friend, or remake the starter from the recipe below.  
  4. Preheat oven to 325 degrees. 
  5. To the remaining batter, add: 
3 eggs
1 cup oil (or 1/2 cup oil, 1/2 cup applesauce)
1-1/2 teaspoon baking powder
2 cups flour
1 large box instant vanilla pudding
1 cup raisins (optional)
1 cup chopped nuts (optional)
1/2 cup milk
1 cup sugar
2 teaspoons cinnamon
1/2 teaspoon salt

      6. Grease the bottom and sides of two large loaf pans with Pam.  Mix 1-1/2 teaspoon cinnamon and 1/2 cup sugar in a small bowl.  Dust sides and bottom of pans with half the mixture.
      7. Pour batter evenly into pans and sprinkle remaining cinnamon and sugar mixture over the top of the batter.
      8.  Bake for approximately 1 hour, or until toothpick comes out clean.  Cool until bread loosens from the pan easily.  Serve.


This is the Amish Friendship Bread Starter Recipe that you’'ll need to make the Amish Friendship Bread (above). It is very important to use plastic or wooden utensils and plastic or glass containers when making this. Do not use metal at all!

1 pkg. active dry yeast
1/4 cup warm water (110°F)
1 cup all-purpose flour
1 cup white sugar
1 cup warm milk (110°F)

1. In a small bowl, dissolve the yeast in warm water for about 10 minutes. Stir well.
2. In a 2 quart glass or plastic container, combine 1 cup sifted flour and 1 cup sugar. Mix thoroughly or the flour will get lumpy when you add the milk.
3. Slowly stir in warm milk and dissolved yeast mixture. Loosely cover the mixture with a lid or plastic wrap. The mixture will get bubbly. Consider this Day 1 of the cycle, or the day you receive the starter.
For the next 10 days handle starter according to the instructions above for Amish Friendship Bread.

Sunday, August 30, 2009

Homemade Chocolate Syrup

1/2 cup cocoa powder
1 cup water
2 cups sugar (I used unrefined)
1/8 teaspoon salt
1/4 teaspoon vanilla extract

~Mix the cocoa and water in a saucepan. Heat and stir to dissolve the cocoa.
~Add sugar and stir to dissolve. Boil for three minutes over medium heat, stirring constantly.
~Stir in the salt and vanilla. Let cool.
~Pour into storage container (I used a small pitcher), and store in the fridge. Keeps several months.

Yield: two cups.

Recipe from:

Honey Packed Peach Slices

2.75 cups water, divided
.25 cup bottled lemon juice
5 pounds fresh peaches, peeled, pitted, and sliced
1.25 cups raw honey
2 Tablespoons vanilla extract
6 strips of lemon zest

~In a large bowl, mix .25 cup water and lemon juice. Stir fruit in gently, coating all pieces. Set aside.
~ In a small saucepan, bring honey and remaining water to a boil. Remove from heat; stir in vanilla. Cover pan to keep contents hot.
~Pack fruit gently into six hot sterilized pint jars, leaving 1/4" headspace. Place a piece of lemon zest in each jar.
~Fill jars with honey mixture, leaving 1/4" headspace. Wipe rims, lid the jars, and process for 45 minutes in a boiling water bath.

Yield: 6 pints.

Saturday, August 29, 2009

Honey Cinnamon Peach Preserves

Of the four peach recipes I canned this year, this one is my hands-down favorite. It's lip-smacking goodness makes you want another piece of toast.


2 pounds ripe peaches
1 cup honey
1/4 teaspoon cinnamon
1/4 cup bottled lemon juice
1/2 teaspoon butter

~ Parboil, peel, pit and slice the peaches (1/4" slices)
~ Combine peaches, honey, lemon juice, butter and cinnamon in a large saucepan.
~ Bring fruit mixture to a boil and continue to boil hard for 25-30 minutes, until mixture thickens.
~ Can in sterilized (4oz) jelly jars, leaving 1/4" headspace, process 25 minutes.

Yield: 7 (4oz) jelly jars.

Adapted from:

Peach Pie Filling (for canning)

5 cups sliced peaches
2 Tablespoons bottled lemon juice
1/4 cup water
3/4 cup granulated sugar
3 Tablespoons corn starch
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly-ground nutmeg

~Combine everything but the peaches in a large saucepan, bring to a boil.
~Add peaches to mixture, return to a boil, and boil for five minutes.
~Pack quart jars leaving 1" headspace.
~Process 45 minutes in a boiling water bath.

Yield: One quart.
Note: Recipe can be multiplied as needed.
Adapted from:

Monday, August 24, 2009

Easy Peasy Waffles

2 eggs, well beaten
1 cup milk (more to thin batter, as needed)
3 tablespoons vegetable oil
1.5 cups flour
3 teaspoons baking powder
2 teaspoons unrefined sugar
0.5 teaspoon salt

~Combine wet ingredients in a large batter bowl.
~Stir in the dry ingredients and mix until well blended.
~Bake in preheated waffle iron.

Adapted from Fanny Farmer, page 555.

Sunday, August 16, 2009

Pork Carnitas, ala Jennifer

1 TBSP lemon juice (lime would be better, but hey...I had lemon, so that's what's here)
1 tsp ground cumin
1 TBSP dried cilantro
2 TBSP chili powder
0.5 small onion, chopped fine
1 teaspoon minced garlic
1.5 teaspoon salt
0.5 teaspoon freshly-ground pepper
2-4 cups chicken broth (I used 4c.)
1 pork roast (I used the big end -- 1/3ish -- of a whole tenderloin)

~Combine everything but the pork roast in the slow cooker, stir.
~Add the pork roast and cook 8-10 hours on low.
~Shred meat and serve.

Serve in fresh, hot, flour tortillas and garnish with chopped avocado, chopped fresh cilantro, lime wedges.

Fridge Pickles

1 cup white vinegar
1/4 cup sugar
1 tablespoon sea salt
1/2 teaspoon freshly ground black pepper
6 whole cloves
2 bay leaves
1/2 to 1 teaspoon crushed red pepper flakes (adjust according to spice preference)
1 teaspoon dill seed
4 to 5 small kirby (pickling) cucumbers, peeled in stripes and sliced into 1/8 inch thick rounds
1/3 small white onion, thinly sliced into rounds

Combine the vinegar, sugar, salt, black pepper, cloves, bay leaves, red pepper flakes and dill seed in a quart jar. Place the lid on the jar and shake until the sugar has dissolved.

Layer the cucumbers and onion in the jar using a wooden spoon to press them tightly into the jar. Place the lid on the jar, shake it well and refrigerate at least 4 hours, shaking the jar occasionally to keep the ingredients mixed. These pickles will keep in the refrigerator for at least one month.

Yield: Approximately one quart.
Adapted from:

Saturday, August 1, 2009

Peach Butter

4-1/2 pounds peaches, peeled, pitted and coarsely chopped
1/2 cup water
Grated zest and juice of 1 lemon
3 cups granulated sugar
1 cup amaretto liqueur

1. In a large stainless steel saucepan, combine peaches, water lemon juice and zest. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring frequently, until peaches are soft (about 20 minutes).
2. Remove pan from heat and puree fruit using an immersion blender. Puree just until a uniform texture is achieved; do not liquefy.
3. In a clean large stainless steel pan, combine peach puree, sugar and amaretto. Stir until sugar dissolves. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently (almost constantly), until mixture thickens and holds its shape on a spoon.
4. Prepare canner, jars and lids.
5. Ladle hot butter into hot jars, leaving 1/4" headspace. Wipe rim, center lid on jar, and secure with band.
6. Process 15 minutes. Remove canner lid and wait 5 minutes. Then, remove jars, cool 12-24 hours, clean jars, and store.

Yield: 15 (40z) jelly jars and 1 (8oz) jar.

Recipe adapted from Ball Complete Book of Home Preserving, pg. 57.

Raspberry Jam

6 (6oz) packages Raspberries, pressed through food-mill to equal 4 cups of puree
6-1/2 cups granulated sugar
1 packet (3oz) liquid pectin

1. Prepare canner, jars and lids.
2. In a large, deep stainless steel saucepan, combine raspberries and sugar. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in pectin. Boil hard, stirring constantly, for 1 minute. Remove from heat and skim off foam (important).
3. Ladle hot jam into hot jars, leaving 1/4" headspace. Wipe rim, center lid on jar, and secure with band.
4. Process for 15 minutes. Remove canner lid and wait 5 minutes. Remove jars, cool 12-24 hours. Clean jars and store.

Yield: 2.5 (1/2 pint) jars and 9 (4oz) jelly jars.

Recipe modified from Ball Complete Book of Home Preserving, pg. 41.

Sunday, July 26, 2009

Blueberry-Plum Jam

4 cups fresh blueberries (2lbs), crushed
5 cups fresh plums (2lbs), chopped fine
6 cups sugar

~Combine fruit and sugar in a large saucepot.
~Bring slowly to a boil, stirring until sugar dissolves.
~Cook rapidly to gelling point, stirring frequently.
~Remove from heat and skim foam if necessary.
~Ladle hot jam into hot jars, leaving 1/4" headspace.
~Adjust caps and process 15 minutes in a boiling water bath.

Yield: Five (8oz) jars.

Recipe excerpted from Ball Blue Book Guide to Preserving, 100th Anniversary Edition, Page 32.

Plum Jam

5 cups coarsely chopped plums (~2lbs)
3 cups sugar
3/4 cup water

~Combine plums, sugar and water in a large saucepot.
~Bring slowly to a boil, stirring until sugar dissolves.
~Cook rapidly to gelling point.
~As mixture thickens, stir frequently to prevent sticking.
~Remove from heat, skim foam if necessary.
~Ladle hot jam into hot jars, leaving 1/4" headspace.
~Adjust caps and process for 25 minutes in a boiling-water canner.

Yield: 9.5 (8oz) jars.

Recipe excerpted from Ball Blue Book Guide to Preserving, 100th Anniversary Edition, Page 33.

Rhubarb-Strawberry Pie Filling

3 large tart apples, peeled and finely chopped
1 tablespoon grated orange zest (from two oranges)
1/4 cup freshly-squeezed orange juice (from 1.5-2 oranges)
7 cups sliced rhubarb (1" pieces)
2 cups granulated sugar
4 cups halved, hulled strawberries

~Prepare canner, jars and lids
~In a large stainless steel saucepan, combine apples and orange zest and juice. Stir to coat apples thoroughly. Stir in rhubarb and sugar. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until rhubarb is tender (about 12 minutes). Add strawberries and return to a boil. Remove from heat.
~Ladle hot pie filling into hot jars, leaving 1" headspace. Remove air bubbles and adjust headspace. If necessary, by adding hot filling. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
~Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes. Remove canner lid. Wait five minutes, then remove jars, cool and store.

Yield: Four pint jars.

Recipe excerpted from Ball Complete Book of Home Preserving, page 173.

Cherry-Almond Rhubarb Jam

This is seriously the best.jam.ever. Seriously. Like, for reals.


4 cups (1.5lb) finely-chopped rhubarb (1/4" slices)
1.5 cups sugar
1 3oz package cherry jello
1 21oz can cherry pie filling (I used Comstock More Fruit)
1/4 teaspoon almond extract

~Mix rhubarb and sugar, allow to stand 1.5 hours, stirring occasionally.
~Bring to a boil, and continue boiling for 10 minutes, stirring frequently.
~Remove from heat.
~Add powdered jello and stir.
~Add pie filling and almond flavoring and stir.
~Fill prepared canning jars (8oz) using proper aseptic technique.
~Process 25 minutes in a boiling water bath.

Yield: approximately six (6) 8oz jelly jars.

Recipe compliments of Jenn S.

Monday, June 15, 2009

Veggie Stuffed Mushrooms

20 large muchrooms
1/2 c. broccoli, finely chopped
1/4 c. carrot, finely chopped
1 Tbsp onion, finely chopped
1 c. seasoned croutons, crushed (about 1/2 c.)
1/2 c. shredded cheddar
1/8 tsp. salt
2 Tbsp butter

~Preheat oven to 400 degrees
~Core/scoop stems out of mushrooms, reserve 1/4 c. chopped
~Place mushroom caps rounded sides down in deep dish
~Mix finely chopped ingredients, salt, cheese, & crushed croutons
~Stir in melted butter well
~Scoop stuffing into rounded piles in caps
~Bake 15-20 minutes
~Serve warm

Recipe compliments of Jenn S. 

Saturday, June 13, 2009

Amazing Almond Pound Cake

Follow the mixing instructions carefully, as the texture of this cake is highly dependent on the techniques used to combine the ingredients.

This pound cake is a fantastic part of a summer dessert when topped with berries and almond-scented whipped cream. Decadent!

2 cups unsalted butter (four sticks), softened
3 cups baker's sugar (18 ounces by weight)
6 large eggs (10.5 oz by weight, without shells)
3 large egg yolks (4 ounces by weight, without shells)
3 teaspoons pure almond extract
3 teaspoons water
1 teaspoon salt
3 cups cake flour (14 ounces by weight)

1. Adjust oven rack to center position and heat oven to 325 degrees.. Grease and flour a bund pan.
2. Beat butter in bowl of electric mixer set at medium-high speed until smooth and shiny, about 15 seconds. With machine still on, take about 30 seconds to sprinkle in sugar. Beat mixture until light, fluffy, and almost white; 4-5 minutes, stopping mixer once or twice to scrape down sides of bowl.
3. Mix eggs (lightly beaten with additional yolks), almond extract, and water in a 2-cup glass measure with a pour spout, set in a pan of tepid water until mixture is about 70 degrees. With mixer set at medium-high speed, take 3-5 minutes to add egg mixture to butter/sugar mixture in a very slow, thin stream. Finally, beat in salt.
4. Remove bowl from mixer stand. Place half the flour into a sieve or sifter; sprinkle half of that amount over the butter mixture. Fold flour gently into the butter mixture with a rubber spatula, scraping up from bottom of bowl, until flour is incorporated. Repeat, until all flour is used.
5. Scrape batter into prepared pan, smoothing top with a spatula or wooden spoon. Bake until cake needle or tester inserted into a crack running along top comes out clean, 70-80 minutes. Let cake rest in pan for 5-10 minutes, then invert onto wire rack. Cool to room temperature and enjoy. Store cake wrapped in plastic, then in foil, at room temperature.

Yield: one bundt cake (serves 16-20). This recipe may be halved to yield one 9"x5"x3.5" loaf pan.

Adapted from Cooks Illustrated, June, 1994, pg. 20.

Thursday, January 29, 2009

Baked Oatmeal

Baked Oatmeal -- from Smurfette


2.5 C Steel Cut Oats
3.25 C Milk
2 Eggs
1 T Vanilla
1/2 Brown Sugar
1 tsp cinnamon
.75 C Dates, raisons, chopped fruit or craisons (I love diced up pear in ours)
.5 C chopped or sliced nuts (Optional)


combine ingredients and let sit for 15 min. Preheat oven to 350. Pour mixture into an 8" greased round cake pan or large rectangular baking/ pyrex pan. Bake for 45 min. Cut into wedges and serve warm with milk. Individual servings can be frozen and reheated later - they always defrost overnight in my fridge so if I want it in the morning I just pull it out the night before. Sometimes I add a bit more brown sugar when I heat it up but I like my oatmeal sweet Embarrassed

Saturday, January 3, 2009

Homemade Yogurt

From A Year of CrockPotting

The Ingredients.

--8 cups (half-gallon) of whole milk--pasteurized and homogenized is fine, but do NOT use ultra-pasteurized. (Debbie recommends starting with whole milk until you get the hang of yogurt-making)

--1/2 cup store-bought natural, live/active culture plain yogurt (you need to have a starter. Once you have made your own, you can use that as a starter)

--frozen/fresh fruit for flavoring

--thick bath towel

The Directions.

This takes a while. Make your yogurt on a weekend day when you are home to monitor.

I used a 4 quart crockpot. This is so exciting. My fingers are shaking!

Plug in your crockpot and turn to low. Add an entire half gallon of milk. Cover and cook on low for 2 1/2 hours.

Unplug your crockpot. Leave the cover on, and let it sit for 3 hours.

When 3 hours have passed, scoop out 2 cups of the warmish milk and put it in a bowl. Whisk in 1/2 cup of store-bought live/active culture yogurt. Then dump the bowl contents back into the crockpot. Stir to combine.

Put the lid back on your crockpot. Keep it unplugged, and wrap a heavy bath towel all the way around the crock for insulation.

Go to bed, or let it sit for 8 hours.

In the morning, the yogurt will have thickened---it's not as thick as store-bought yogurt, but has the consistency of low-fat plain yogurt.

Blend in batches with your favorite fruit. I did mango, strawberry, and blueberry. When you blend in the fruit, bubbles will form and might bother you. They aren't a big deal, and will settle eventually.

Chill in a plastic container(s) in the refrigerator. Your fresh yogurt will last 7-10 days. Save 1/2 cup as a starter to make a new batch.


alternate (super easy recipe from BrahimBride)

  • Boil the milk on the stove (don't let it boil gotta watch it)
  • Put milk in desired c ontainter..Mix in 1/2 cup of your starter yogurt
  • Put container into oven that is NOT turned on.
  • Put on oven light
  • Leave until morning
  • viola! easy indian style yogurt


Thursday, January 1, 2009

Spiced Nuts

1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
4 C unsalted mixed nuts (walnuts, pecans, hazelnuts, almonds)
4 tablespoons unsalted butter
6 tablespoons brown sugar
1 teaspoon salt

~Mix spices and reserve.
~Heat nuts in a dry skillet and cook, stirring frequently, until they begin to toast - about 4 minutes.
~Add butter and cook, stirring until the nuts begin to darken - about 1 minute.
~Add the spices, sugar, 1 tablespoon of water, and salt and cook, stirring, until the sauce thickens and the nuts are glazed, about 5 minutes.
~Remove the nuts from the heat and transfer to a baking sheet lined with aluminum foil, separating them with a fork.
~Let the nuts stand until cooled and the sugar has hardened - about 10 minutes.
~Store in an airtight container.

Recipe compliments of Alisha S.

Salted Nut-Roll Bars

1lb Nutter Butter Cookies
1 stick melted butter

2 cups butterscotch chips (or peanut butter chips)
2/3 cups light corn syrup
4 Tbsp. butter
1 tsp. pure vanilla extract
2 cups small marshmallows
2 cups dry roasted peanuts
2 cups Rice Krispies

~Preheat oven to 350.
~Line a 13x9" baking pan with foil and coat well with nonstick spray.
~Pulverize cookies in a food processor until fine crumbs form (the kiddos love to help with this).
~Add melted butter; process until crumbs clump together.
~Press crumbs into prepared pan and bake 15 minutes or until golden.
~Melt butterscotch chips, corn syrup, butter, and vanilla in a medium saucepan over medium-low heat, stirring until smooth, about five minutes.
~Spread 1/2 cup of the mixture over the crumb crust.
~Top with marshmallows and return bars to oven, baking until marshmallows puff (about two minutes). Do NOT overbake.
~Toss peanuts and cereal with remaining butterscotch mixture until well coated.
~Drop spoonfuls of topping over marshmallows and spread with an oiled spatula.
~Cool bars before cutting.

~~Yield: 24 bars~~

Wednesday, June 18, 2008

Fancy Schmancy Mac-N-Cheese


8 tablespoons unsalted butter, plus more for dish (1 stick)
6 slices white bread, crusts removed, torn into 1/4 to 1/2 inch pieces ((good quality))
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper, to taste
4-1/2 cups grated sharp white cheddar cheese (about 18 oz.)
2 cups grated Gruyere (about 8 oz.)
grated pecorino romano cheese (about 5 oz.)
1 lb elbow macaroni


1. Pre-heat oven to 375 degrees F.
2. Butter a 3-quart casserole dish; set aside. Place the bread in a medium bowl.
3. In a small saucepan over medium heat, melt 2 Tbsp butter.
4. Pour butter into bowl with bread, and toss; set the bread crumbs aside.
5. In a medium saucepan set over medium heat, heat the milk.
6 .Melt remaining 6 Tbsp. butter in a high-sided skillet over medium heat. When butter bubbles, add flour.
7. Cook, stirring, 1 minute. While whisking, slowly our in hot milk.
8. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
9. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cup cheddar cheese, and 1 1/2 cup Gruyere or 1 cup Pecorino Romano; set cheese sauce aside. Fill a large saucepan with water; bring to a boil.
10. Add macaroni; cook 2 to 3 min. less than manufacturer's directions, until the outside of the pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well.
11. Stir macaroni into the reserved cheese sauce. Pour mixture into prepared dish.
12. Sprinkle remaining 1 1/2 cup cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and bread crumbs over top. Bake until browned on top, 30-60 minutes.
13. Transfer dish to a wire rack to cool 5 min.; serve.

Recipe compliments of the amazing April.

Tuesday, June 10, 2008

Pignoli (Italian Cookies)


1 pound almond paste
1-1/4 cups sugar
4 egg whites
3 cups pine nuts


— Break the almond paste into pieces and place in a mixing bowl with the sugar.
— Use a mixer to crumble the paste and sugar until evenly combined.
— In a separate bowl, beat the egg whites to soft peaks.
— Gradually fold the egg whites into the almond mixture.
— Place the nuts in a shallow bowl.
— Roll the dough into 1 inch balls and press each ball into the nuts, gently turning to coat evenly.
— Place on a buttered baking sheet, spaced about 1 inch apart.
— Bake 15 minutes or so in a preheated 350 degree oven, until light golden in color.
— Allow to cool 5 minutes on the pan before transferring to a rack.
— Store in an airtight container.

Makes 24 servings.

This amazing recipe is compliments of Mary Alice M.

Saturday, June 7, 2008

Mom's Pea Salad


10oz fresh or frozen peas
1c. sliced celery
1/4c. diced green onion
1c. chopped cauliflower
1c. nuts or seeds
1/4c. crisp-cooked bacon, crumbled
1/2c. sour cream
1c. prepared ranch dressing
1/2tsp. Dijon mustard
1 clove garlic, minced


— Rinse peas in hot water to thaw (steam, if fresh), drain.
— Combine vegetables, nuts and bacon with sour cream.
— Mix dressing, mustard & garlic together and pour over salad.
— Toss gently and chill.

Sunday, June 1, 2008

Enchiladas Verdes

4 boneless skinless chicken breasts
4 cups chicken stock
1 medium onion, in medium dice
1 tablespoon minced garlic
4 teaspoons oil
Crushed oregano
12 corn tortillas
Cooking spray
2 cups shredded cheese
2 cans Stokes Green Chili Sauce with Pork

— Poach chicken breasts in chicken stock for 30-45 minutes, or until cooked through.
— Remove chicken from poaching liquid. Cut into large chunks and chill in a medium bowl in the refrigerator. Reserve 1 cup of liquid.
— Using the same pot used to cook the chicken, sauté the onion and garlic in the oil, and add salt, pepper, and oregano to taste.
— Remove chicken from refrigerator and shred into the onion mixture. Stir in the reserved poaching liquid. Continue cooking until most of the liquid has evaporated. The chicken should remain fairly moist.
— Return the chicken mixture to the bowl and place in refrigerator.
— Heat both cans of chili sauce in the same pan used to cook the chicken.
— Preheat the oven to 350F.
— Place six corn tortillas on a double layer of aluminum foil and coat both sides with cooking spray or oil. Warm in the oven for 3-4 minutes, or until soft. Repeat with the remaining tortillas.
— Remove chicken mixture from the refrigerator and stir in a ¼ cup of chili sauce and 1-1/2 cups of shredded cheese.
— Spray a 13x9” pan with cooking spray, and spread ¾ cup of chili sauce on the bottom of the pan.
— Fill each tortilla with 1/3 cup of chicken mixture, roll, and place in pan with seam side down.
— Pour remaining chili sauce over the enchiladas, and top with cheese. Cover pan with foil, and bake at 450F for 20 minutes. Uncover pan and bake for another 10 minutes, or until bubbly and slightly browned.