Friday, September 30, 2011


Very Good Cookies !

2/3 cup butter, softened
1/3 cup packed brown sugar
1 egg
1 tsp vanilla
3/4 cup self-rising flour
1 tsp ground cinnamon
1/8 tsp ground cloves
1 1/2 cups quick-cooking oats
1 cup shredded carrots
1 cup (4 ounces) shredded cheddar cheese
1 cup chopped pecans
1/2 cup raisins
In a large bowl, cream the butter and the brown sugar until light and fluffy.  Beat in the egg and the vanilla.  Combine the flour, cinnamon, and the cloves.  Gradually add to the creamed mixture.  Mix well.  Stir in the remaining ingredients.  Drop by heaping tablespoonfuls 2 inches apart onto ungreased baking sheets.  Bake at 375 F for 12-14 minutes or until golden brown.  Remove to the wire racks to cool.

Makes 3 1/2 dozen

Make your own HEAVY CREAM

You know me, I lov e making my own stuff and it always taste better then store bought :)
  3/4 c. whole milk

  1/2 c. (1 stick) unsalted butter

  ...Heat together over low heat until butter is melted into milk.
  Do not boil. Pour into blender jar and blend at highest speed for 3
  Do not use a food processor as it does not beat in enough air.
  Refrigerate for 24 hours or longer. Whip it as you would cream.

Homemade Greek Yogurt

Yield: About 4 cups of Greek yogurt
2 quarts Milk (whole, 2% or 1%)
4 Tablespoons Yogurt with live and active cultures
(store bought or less than 36 hour old homemade yogurt)
Heat the milk in a saucepan to 180°F. Cover the pan and cool to about 116°F. Remove about 2 cups of the warm milk to a small bowl and whisk in the yogurt until evenly combined. Whisk that back into the pan of milk. Pour into jars or a bowl. Cover tightly with plastic wrap or a lid and place in a warm dry place at least six to eight hours or until thickened, overnight if necessary. A good place for this is an oven that is off but has the interior light on.
When the yogurt is set up, place in the refrigerator for four hours. After four hours, line a colander with fine mesh cheesecloth or a clean tea towel. Pour the yogurt into the colander. You can either gather the corners of the towel and tie it before hanging it over your sink for 5 hours or you can place the colander over a bowl and place in the refrigerator overnight to drain.
After draining to desired consistency, turn into a bowl with a tight fitting lid and refrigerate until ready to use.

Thursday, September 29, 2011

Mexican Chex® Mix

Great snack for party of many or just a party of one...

1 bag (3.5 oz) butter-flavor microwave popcorn, popped

8 cups Corn Chex® cereal

4 cups corn chips

2 cups bite-size cheese crackers

3 Tablespoons butter or margarine, melted

1/3 cup grated Parmesan cheese

1 package (1 oz) Old El Paso® taco seasoning mix


Remove and discard un-popped kernels from popped popcorn. In 2-gallon re-sealable food-storage plastic bag, mix popcorn, cereal, corn chips and crackers. Drizzle with melted butter. Seal bag; shake until well coated. Add cheese and taco seasoning mix. Seal bag and shake until well coated. Tips:  If you don't have a really big food-storage bag on hand, you can use a very large (8-quart) bowl, a roaster or stockpot to make this mix.  Bite-size cheese crackers aren't just square! You can use the fun animal shapes available.


Makes 52 servings (1/2 cup each)

Chicken Dinner On The Run


1 tsp. oil
1 lb. boneless chicken breasts, cut up
16 oz. bag zesty garlic frozen vegetable pasta blend
1 can any cream soup
Heat oil in skillet. Add chicken and cook until browned, stirring often. Add pasta blend, soup, and water. Heat to a boil. Cover and simmer for 10 minutes or until done.

Pumpkin Cream Cheese Spread

1 8-oz pkg cream cheese softened
1/2 cup canned pumpkin
1/4 cup sugar
3/4 cup tsp pumpkin pie spice
1/2 tsp vanilla

Beat all ingredients in a medium mixing bowl with an electric mixer on medium speed until smooth. Cover and
refrigerate for at least 1 hour or up to 24 hours.

Wednesday, September 28, 2011


So yummy!!!

9 c. cake flour
2 tbsp. sugar
1 tbsp. salt
3 c. shortening
2 c. water
Thick fruit filling
Shortening for deep fat frying


8 lbs. powdered sugar
1/2 c. cornstarch
1/3 c. powdered milk
1 tsp. vanilla extract
2 1/2 c. warm water

To make pies, combine in large mixing bowl the flour, sugar and salt. Cut in shortening until pieces are the size of small peas. Add water a little at a time until the four mixture is moistened. Form into 4 balls. Divide each ball into 10 pieces and roll each piece into a circle. Top one side of circle with filling and fold circle in half. Cramped edges to seal. Heat shortening; fry a few pieces at a time in deep fat until golden brown. Cool on wire rack. Meanwhile, in large mixing bowl, combine all glaze ingredients until smooth. While pies are still warm, dip them into glaze. Allow pies to drip on wire racks until cool. Yields about 40 pies


1/2 pkg. bacon strips
Break into approximately 1/2 inch pieces.
 Spray large frying pan with Pam and fry 1 cup chopped onions, bacon bits, dill seed and basil to taste. Add: 1 tbsp. cider vinegar 2 tbsp. sugar Make just before eating and leave cabbage slightly crisp.


Who doesn't like Doughnuts?

4 cups flour

4 tsp. baking powder

1 tsp. salt

1 tsp. mace

1 cup milk

1 cup sugar

2 eggs

1 tsp. vanilla

     Sift dry ingredients, except sugar. Add sugar to beaten egg. Then creamed butter, flour and milk alternately, then vanilla. Yield 3-4 dozen doughnuts.

*Note: Fat is hot when a bread crumb will brown in 60 seconds, or if a splash of water from fingers sizzles. 2 pounds of fat to fry.


Tuesday, September 27, 2011

Fiesta Bean Salad


1 can each of red kidney beans, yellow wax beans, green beans, and Garbanzo beans, rinsed and drained

1 large red onion\1 large green pepper, sliced

1/2 vinegar

1/2 oil

1 cup sugar

Salt and pepper to taste


Combine beans, onion and green pepper in a large bowl.  In a small bowl, mix vinegar, oil, and sugar until sugar is dissolved and it is well combined.  Pour over the bean mixture and stir well.  Season with salt and pepper.  Marinate at least 3 hours in refrigerator.


Makes 8 to 10 servings

Sunday, September 25, 2011

Beef Short Ribs

Yummmmy !

3 lb.            beef short ribs

1                 small onion, chopped

1 clove        garlic, minced

1 can           (6 oz.) tomato paste

1 cup           catsup

3/4 cup       packed light brown sugar

1/2 cup       each white vinegar, water

2 tbsp.        yellow mustard

2 tsp.          salt

       In a soup pot, brown ribs on all sides over medium-high heat.  Reduce heat to low, cover, and cook 1 hour; drain.  In a medium bowl, combine remaining ingredients; mix well and pour over ribs.  Cover and cook 1-1/2 hours, until beef is tender, stirring occasionally.  Makes 4 servings.

Pancakes from Scratch

4 cups         unbleached flour 
1 cup           white sugar 
1/4 cup       confectioners' sugar 
3 tbsp.        baking powder 
1 tbsp.         salt 
1 cup           powdered milk 
4                 eggs 
1/2 cup       butter or margarine, melted 
4 cups         brewed weak coffee
2 tbsp.        vanilla 
       In large mixing bowl combine flour, sugar, confectioners' sugar, baking powder and salt; set aside.  In a separate bowl, blend powdered milk, eggs, butter, coffee and vanilla.   Pour liquid ingredients into dry ingredients and blend well.  Using 1/3 cup measuring cup, pour batter onto griddle and cook pancakes until they have numerous bubbles in wet batter; flip and cook until golden.
  Makes 12 servings.

Vanilla Mint Iced Tea

Refreshing awwwwwww!!!

12               tea bags
1 gallon       water
1-1/2 cups   granulated sugar
2 cups         loosely-packed fresh mint leaves, coarsely chopped
1-1/2 tbsp.  vanilla extract

       Place 12 tea bags in a gallon pitcher.  Boil about 1 qt. water and pour over tea bags.  Allow to set 20 minutes, then squeeze bags into pitcher to extract all tea flavor.  Add enough water to fill pitcher with about 1 gallon water.  Add vanilla and mint leaves; let set at least 15 minutes.  Mint leaves may be removed or kept in pitcher.  Serve over lots of ice.  Males 1 gallon.


  Crush mint leaves in hands by twisting them gently to release more mint flavor.

Saturday, September 24, 2011

Cucumber Pickles

I love this one :)
6 cups cucumbers, peeled, sliced thinly

1 cup each onion, sliced thinly, green pepper, sliced thinly

2 cups sugar (can use substitute)

1 cup white vinegar

1 tbsp. salt 

       Peel and thinly slice cucumbers, onions and bell peppers.  Set aside in a large bowl.  In a medium saucepan, heat sugar, vinegar and salt until sugar is dissolved.  Pour over vegetables and cool.  Cover and refrigerate

Simple Southwest Fruit Salsa

This is so good !!!
1 (15-oz.) can Del Monte® Chunky Mixed Fruits or other Del Monte®
Canned         Fruits, drained

1/2 cup red onion, coarsely chopped

2 tbsp. fresh cilantro, chopped

1-1/2 tbsp. fresh lime juice

1 tsp. (fresh or canned) seeded and chopped jalapeño pepper, to taste
       Combine all ingredients in a bowl.  Let stand at room temperature at least 15 minutes, or refrigerate up to 6 hours before serving.  Serve with tortilla chips or as an accompaniment to grilled chicken, fish, steaks, pork or lamb chops.  Makes 6 servings.

Warm Spinach Dip in Bread Bowl

2 pkg. (9 oz. each) creamed spinach, prepared according to pkg. directions
1-1/3 cups Swiss cheese, shredded (8-9 oz.)

1 can (8 oz.) water chestnuts, drained, chopped
3 tbsp. freshly grated Parmesan cheese, grated

1 tbsp.. Dijon mustard

1 (1 lb.) round bread loaf
       Heat oven to 400°F (200°C).  Combine creamed spinach, Swiss cheese, water chestnuts, Parmesan cheese, mustard, salt and pepper in large bowl. 
Slice top off bread loaf; carefully remove soft bread from inside, leaving 1/2"-thick shell.  Cut top piece and soft bread into bite-sized pieces.  Spoon spinach mixture into shell; wrap loaf in foil, leaving filling exposed.  Bake 35 - 40 minutes or until heated through.  Serve warm with bread pieces for dipping.
Makes 10-12 appetizer servings.

Whole Wheat Pitas

2-1/4 tsp. instant yeast

1 tbsp. honey

1-1/4 cups warm water, divided

1-1/2 cups each bread flour, divided; whole wheat flour, divided

1/4 cup olive oil

2 tsp. salt

        Place oven rack in middle of oven and heat to 500ºF (270ºC).  In bowl of a stand mixer, combine yeast, honey and 1/2 cup warm water.  Stir gently to blend.  Whisk in 1/4 cup each bread flour and whole wheat flour until mixture is smooth.  Cover loosely with Saran® wrap and set aside until doubled in bulk and foamy, about 45 minutes.  Remove plastic wrap and return bowl to stand mixer.  Using dough hook to mix, add remaining 3/4 cup water, 1-1/4 cups bread flour, 1-1/4 cups whole wheat flour, olive oil and salt.  Knead on low speed until dough is smooth and elastic, about 8 minutes.  Doing this, add more flour if, after 2 minutes' mixing, dough sticks to sides of bowl and not hook.  Transfer ball of dough to a lightly oiled bowl, turning once to coat.  Cover again, loosely, with Saran® wrap and allow to rise 1 hour or until doubled in bulk. Once dough has risen, transfer to a lightly-floured work surface.  Punch down dough and divide into 8 equal pieces.  Form each into a ball, flatten a bit, then use a rolling pin to roll it into a 7" round.  Transfer rounds to a baking sheet or other work surface sprinkled with cornmeal.  Once all rounds are done, loosely cover with a clean kitchen towel and let rise 30 minutes, until puffy.  Transfer 2 pitas, 1 at a time, (4 if you're a good multi-tasker) onto baking surface.  Either use a baking stone or put pitas directly onto rack.  Bake 2 minutes, until puffed and golden.  Using tongs, flip over and bake 1 more minute.  Transfer to a cooling rack and let cool completely.  Repeat with remaining pitas.  Makes 8 servings.

Thursday, September 22, 2011

Corn Pie

Corn cooked anyway gets a A+ at our house :)
8 slices of bacon, cut into halves
2 cups bread crumbs
1 green pepper, seeded and minced
2 cups chop fresh tomatoes
3 cups corn
1 tsp sugar

put 4 slices of bacon in the bottom of a casserole. Top with half of bread crumbs. Add in layers green peppers, tomatoes and corn which has been seasoned with sugar. Sprinkle remaining bread crumbs over top and cover with remaining bacon. Bake at 375 for 1 hour or until top is lightly browned.

Smothered Fried Chicken

1 frying chicken, (3 1/2 lbs), cut into 8 pieces
3 cups milk
1/4 tsp liquid red pepper seasoning
1 cup flour
1 tbsp ground black pepper
1 tsp salt
1 cup vegetable oil
Place the chicken, milk, and red pepper sauce in a bowl.  Refrigerate, covered, for 2 hours.  Combine the flour, pepper, and salt in a  shallow plate.  Drain the chicken.  Coat the chicken with the flour.  Working in batches, brown the chicken in the hot oil in a large skillet over medium-high heat.  Return all the chicken pieces to the skillet.  Lower the heat to medium-low and cook, covered, for 20 minutes.  Turn once.  Increase the heat to medium-high.  Uncover and cook for 5 more minutes to crisp  the skin.  Drain the chicken on brown paper bags, then serve.  Yield: 4 servings

Pineapple Biscuits


1/2 cup packed brown sugar
1/4 cup butter or margarine, softened
1 (8 ounce) can crushed pineapple, drained
1 teaspoon ground cinnamon
1 (12 ounce) tube refrigerated biscuits

Heat oven to 425 degrees F. Grease 10 muffin cups.

In a bowl, combine brown sugar and butter. Stir in pineapple and cinnamon. Spoon into prepared muffin cups. Place one biscuit in each cup. Bake for 10 minutes or until golden brown. Let stand for 5 minutes before inverting onto a serving platter.

Yield: 10 servings

Banana Split Brownie Cakes



1  package (21 ounces) fudge brownie mix

 (plus ingredients to make cake-like brownies)

Assorted toppings such as pineapple tidbits, sliced bananas and strawberries, chopped peanuts, chocolate ice cream topping, whipped topping and maraschino cherries

Vanilla ice cream (optional)

 Preheat oven to 350°F. Spray each well of Mini Fluted Pan with nonstick cooking spray. Prepare brownie mix according to package directions for cake-like brownies; pour about 1/2 cup batter evenly into each well.

Bake 20-25 minutes or until Cake Tester inserted near center comes out clean. (Do not overbake.)

 Remove from oven; cool in pan 10 minutes.

Carefully invert cakes onto Cooling Rack; cool slightly.

 Drain pineapple using small Colander.

Slice bananas and strawberries using Egg Slicer Plus(R). Chop peanuts . Top brownie cakes with fruit, nuts,

 ice cream topping, whipped topping  and maraschino cherries. Serve with ice cream, if desired.

Yield: 12 servings or 24 sample servings

Nutrients per serving: Calories 400, Total Fat 18 g, Saturated Fat 2 g, Cholesterol 55 mg, Carbohydrate 57 g, Protein 5 g, Sodium 230 mg, Fiber 3 g

Shopping List:
1      package (21 ounces) fudge brownie mix (plus ingredients to make cake-like

        Assorted toppings such as pineapple tidbits, bananas and strawberries, peanuts,
          chocolate ice cream topping, whipped topping and maraschino cherries

        Vanilla ice cream (optional)

Wednesday, September 21, 2011

Fresh Apple Pie

Love the way the kitchen smells while this pie is cooking, but not as much as I love the taste of it :)

Pastry for a two crust pie
1 1/2 tsp. lemon juice
2 Tbsps. flour
1/4 cup sugar
1/2 cup brown sugar
1/2 tsp. cinnamon
1/8 tsp. salt
7 cups thinly sliced, (peeled) tart apples

Line a 9 inch pie plate with 1/2 of the pastry. In a bowl, combine the lemon juice, flour, both sugars, cinnamon, and the salt. Place 1/2 of the apples into the pie plate turning the sharp edges inward. Sprinkle with 1/2 of the sugar mixture, then the rest of the apples, heaping slightly in the center, then add the rest of the sugar mixture and cover with the other pastry crust (trimming to an inch larger than the pie plate. Fold the edges under making a thick rim on the edge of the pie plate then press with a fork around the edge to seal it. Cut 6 to 8 slots for steam vents in the top crust and brush with aegg wash ( look below ) and sprinkle with sugar, bake at 425* for 50 mins. or until good and brown.
Egg Wash
1 beaten egg with a tablespoon of water beaten in..
With a pastry brush , bush all over the top of crust..
If crust starts to brown to fast lat a piece of foil over it..

Country Pecan Pie


Unbaked 9 inch pie shell
1/2 cup butter
1/2 cup sugar
3/4 cup white corn syrup
3 Tbsps. honey
3 eggs (slightly beaten)
1 1/2 tsps. vanilla
2 cups pecan meats

Cream the butter well then slowly add the sugar, creaming until light. Slowly stir in the syrup, honey, eggs, vanilla, and half of the nuts. Pour into the shell then top with the rest of the nuts. Bake at 350 for 1 hour.

Tuesday, September 20, 2011

Maple Mustard Glazed Pork

woooooo so good !!!!
1 (3 pound) pork loin
2/3 cup maple syrup
3 tablespoons Dijon mustard
2 tablespoons cider vinegar
2 tablespoons light soy sauce

Combine and stir all ingredients and spread over roast in shallow pan. Surround with 1 pound carrots and about 4 - 6 medium red potatoes, halved. Roast at 350 degrees F (meat temp 155 to 160 degrees F) for about 45 minutes to 1 1/4 hours. Tip: You may need to add some liquid to your pan while this is roasting. If grilling: Marinate overnight. Reserve marinade and boil. Baste often while grilling.

Monday, September 19, 2011

Lower-Fat Cheesecake

 Lower in fat but not in taste!

1-1/2 lbs. fat-free cream cheese
3/4 cup sugar
1 tsp. vanilla extract
3 eggs
1 9-inch graham cracker pie crust
1 lb. light pie filling (cherry, strawberry or blueberry)

Preheat oven to 375*.
Mix first 3 ingredients with an electric mixer on medium speed until well-blended.
Add eggs and mix until blended. Pour cream cheese mixture into pie crust.
Bake for 45 minutes or until center is almost set. Cool.

Refrigerate for 3 hours or overnight.
Top with your choice of pie filling before serving.

Serves 12

. Lasagna Diabetic

Great Taste !!!

      1 c  Chopped onions
      1 c  Sliced mushrooms
    1/2 c  Diced green peppers
      1 tb Parsley flakes
    1/2 ts Each basil, oregano, chili powder
      5 oz Mozzarella cheese
      1    Garlic clove, minced
      1 c  Chopped carrots
      3 c  Tomatoes
    1/4 ts Dried rosemary
      3 oz Grated Romano cheese
  1 1/3 c Cottage cheese

Saute onions, garlic, mushrooms, carrots, and peppers until soft. Add tomatoes, parsley, basil, oregano, chili powder, rosemary, and pepper. Simmer 15 minutes. Mix together the 3 cheeses. Starting with sauce, layer with 8 cooked lasagna noodles and cheese in an 8 x 12 inch casserole. Bake at 375 degrees for 30 minutes.

Yield: 4 Servings      

Saturday, September 17, 2011

Baked Tacos

This is a favorite ...
1 lb. ground beef
1 env. (1-1/4 oz.) taco seasoning mix
1 cup Original Bisquick®
1/3 cup cold water
3/4 cup shredded Cheddar cheese (3 oz.)
optional: sour cream, shredded lettuce, chopped tomatoes
       Heat oven to 450°F .  Grease 8x8x2" pan.  Cook beef and taco seasoning mix as directed on envelope of seasoning mix.  Mix Bisquick and cold water until soft dough forms; spread in pan.  Spread beef mixture over dough.  Bake uncovered 25 - 30 minutes, or until edges are golden brown and toothpick inserted in center comes out clean.  Immediately sprinkle with cheese.  Let stand 1 - 2 minutes, until cheese is melted.  Serve with remaining ingredients.  Makes 4 servings.

Tater Tot© Casserole

This is the exact recipe I have always used.. Oh My God It Is Good :)
1 pkg. (16 oz.) Ore-Ida© tater tots
2 cans (10-3/4 oz. each) cream of mushroom soup
2 lb. ground beef
oprional; spices to season ground beef
  Heat oven to 350ºF.  Brown and season ground beef to taste.  Drain fat.  Layer ground beef into bottom of a casserole.  Top with cream of mushroom soup.  Top with tater tots.   Bake 30 minutes until heated through and tots are golden brown.

Friday, September 16, 2011

Baked Jalapeño Poppers

1 pkg.    (8 oz.) cream cheese, softened, (low fat OK)

4 oz      each sharp cheddar cheese, shredded; Monterey Jack, shredded

6 slices       bacon, cooked, crumbled
2  eggs, beaten

1/4 tsp   each salt, chili powder, garlic powder

1 lb  fresh jalapeños, seeded, halved lengthwise (roasted are best)

1/2 cup  dry bread crumbs
       Heat oven to 350º F .  In a mixing bowl, combine cheeses, crumbled bacon and seasonings; mix well.  In a small bowl, beat eggs.  Spoon about 2 tbsp. into each Jalapeño pepper half.  Dip each pepper half in egg and roll in bread crumbs. Place in a greased baking pan.  Bake, uncovered, 15 minutes.  Makes 24 poppers.

Chili Cheese Cornbread

2 cans   chili with beans
  1 cup cheese, shredded , more if you like
1 box    Jiffy® cornbread mix
1            egg
1/3 cup       milk 

       Heat oven to 375º F.  Spread chili in a greased 8x11" dish.  Top with cheese.  Stir milk and egg into cornbread mix and spread on top.  Bake until golden brown and cornbread is done.  Makes 10-12 servings.
This and a green salad and you have a great meal ..easy too!

Make your own Hamburger Buns

In my earlier years I use to make bread, butter, my own mixed and I canned a lot.. Nothing taste better then making it fresh with your own 2 hands.. Great Rewards !!!

1 cup     milk
4 tbsp.  unsalted butter or margarine
3 cups   flour
1-1/2 tsp.    salt
2 tbsp.  sugar
2 tsp.    yeast

       Heat oven to 375º F (185º C).  Warm milk and butter just until butter starts to melt.  Place all ingredients into mixing bowl.  Stir to combine, then knead dough until smooth and elastic, 5 - 10 minutes.  Place dough into lightly greased bowl, turning to coat all sides, cover lightly with greased plastic wrap and let dough rise until doubled in size.  (Can also prepare dough using a bread machine programmed for Dough cycle.)  Turn dough out onto lightly greased surface, divide into 6 pieces.  Roll each piece into a ball and place it in lightly greased pan.  Cover pan and let dough rise 10 minutes, then press each top to flatten.  Cover and let rise 1 hour.  Just before baking, brush with egg white/water mixture.  Bake buns 15 - 20 minutes until golden brown.  Cool on wire rack. 

 Makes 6 rolls.


Thursday, September 15, 2011

Coconut Cake

1 package butter/yellow cake mix
1 1/2 cup milk
1/2 cup granulated sugar
2 cups flaked coconut
8 ounce container whipped topping

Prepare the cake as directed in a 13 x 9 inch pan. Cool 15 minutes then poke holes in the cake with a fork. Meanwhile combine the milk, sugar and 1/2 cup of the coconut in a pan. Bring to a boil, reduce heat and simmer for 1 minute. Spoon this mixture over the warm cake. Cool. When cool fold 1/2 cup of the coconut into the whipped topping. Spread over the cake evenly. Sprinkle with the remaining coconut. Chill overnight or all day if made in the morning. Store any leftovers in the refrigerator.

Big Bean Pot

12 ounce package bacon
3 medium onions, diced or sliced very thinly
1 tsp. Garlic powder
1/2 cup firmly packed brown sugar
1/3 cup vinegar
1/4 cup ketchup
1 (15 ounce) can kidney or red beans, drained
1 (15 ounce) can butter beans, drained
2 (16 ounce) can maple baked beans

Heat the oven to 350 degrees F. Cook the bacon until crispy, drain on paper towel, and when cook enough, crumble. Drain most of the bacon grease out of the skillet and saute the onions until lightly browned. Add all of the other ingredients to a Dutch oven, roaster, or large casserole dish, and stir til combined. Bake, uncovered for 60-70 minutes or until hot and bubbly.
If there is any left, freeze it for a later meal :)

Wednesday, September 14, 2011

Low Sodium Soy Sauce Substitute

I love these little helper, This one was sent to me and I am passing it on :) 



2 Tbsp Sodium Free Beef Bouillon
2 tsp Red Wine Vinegar
1 tsp Molasses
1/8 tsp Ground Ginger
Dash of Black Pepper (1/8 tsp)
1/8 tsp Garlic Powder
3/4 c Water


In small saucepan, combine all ingredients and boil gently uncovered about 5 minutes or until mixture is reduced to 1/2 cup. Store in refrigerator. Stir before using.  Serving size is 1 Tbsp.


Makes 8 servings (1/2 c sauce)

Chocolate Cream Pie



1 (9 inch) pie crust, baked

1 1/4 cups white sugar

2 Tablespoons all-purpose flour

2 Tablespoons cornstarch

1/4 teaspoon salt

1 1/2 cups milk

4 egg yolks

2 (1 ounce) squares unsweetened chocolate

1 Tablespoon butter

1 teaspoon vanilla extract


In medium saucepan, combine sugar, flour, cornstarch and salt. In a medium bowl, beat milk and egg yolks until smooth. Gradually stir into sugar mixture. Stir constantly over medium heat until mixture thickens and comes to a full boil. Boil and stir for one minute. Remove from heat and stir in chocolate, butter and vanilla. Stir until melted. Pour into pie shell. Place plastic wrap over filling to prevent skin from forming and chill for several hours. Top with meringue or whipped cream and chocolate curls if so desired.


Quick Dinner Rolls



2 1/4 cups all-purpose or unbleached flour

2 Tablespoons sugar

1 teaspoon salt

1 package regular or quick active dry yeast

1 cup very warm water (120°F to 130°F)

2 Tablespoons shortening

1 egg


Mix 1 1/4 cups of the flour, the sugar, salt and yeast in large bowl. Add water, shortening and egg; beat with spoon until smooth. Stir in remaining flour until smooth. Scrape batter from side of bowl. Cover and let rise in warm place about 30 minutes or until double. Grease 12 regular-size muffin cups. Stir down batter by beating about 25 strokes. Spoon into muffin cups. Let rise 20 to 30 minutes or until batter rounds over tops of cups. Heat oven to 400ºF. Bake 15 to 20 minutes or until golden brown. Tips:  Add personality to these quick fix rolls by sprinkling with toasted sesame seed.  Use leftover rolls as pizza "crusts" at another meal. Split and toast rolls. Top with pizza sauce and favorite pizza toppings. Sprinkle with shredded cheese. Bake until warm and cheese is melted.


Makes 1 dozen rolls

Monday, September 12, 2011

gravy problems & solutions

I got this in my mailbox, it is a good thing to know !!!

Lumpy Gravy
Beat the gravy with a whisk until smooth. As a last resort, use a food processor, strainer or blender. Reheat, stirring constantly.

Slightly too salty gravy
Two remedies:

Add several raw potato slices and cook until the potato slices are translucent. Remove and discard the potato.
Add a few pinches of light brown sugar. Don't add too much or the gravy will become sweet.

Severely too salty gravy
Make another batch of gravy, omitting all salt. Blend the over-salted and the new batch together.

Too light in color gravy
Add 1/2 teaspoon of instant coffee or about 1/2 to 1 teaspoon of Gravy Master.

Too thin gravy
There are three different remedies:

ARROWROOT - Blend 1 tablespoon arrowroot per cup of liquid in cold water. Stir until dissolved, then mix into gravy. This can be served as soon as the gravy thickens due to arrowroot's being flavorless.

FLOUR - Make a thin paste of flour and cold water. Stir into gravy and continue to cook to eliminate the raw flour flavor.

CORNSTARCH - Blend 1 teaspoon of cornstarch per cup of liquid in cold water. Stir until dissolved, then mix into gravy. Continue to cook and stir to eliminate the cornstarch flavor.

NOTE: Mixing starch with cold water before adding it to a hot mixture prevents lumping.

Too thick gravy
Slowly whisk in more broth until the desired thickness is attained.

Fatty/Greasy gravy
If time is of the essence, skim the fat off the top or soak up with a fresh bread slice. Alternatively, you can add a few ice cubes. The fat will cling to the ice cubes.

Chipolte & Adobo Pickled Eggs

1 dozen  hard boiled eggs
Ingredients for Brine
2 C white vinegar
2 C water
2 crushed garlic cloves
1 onion sliced
1T salt
2 T sugar
2 cans Chipolte Chilies in Adobo Sauce
Combine brine ingedients, boil onion til translucent.
After peelin' eggs, pierce them with toothpick.
(This allows the brine to penetrate the eggs and marinate them thru 'n thru)
Put eggs inna glass jar that ya allowed HOT water to sit in BEFORE ya pour hot brine liquid over egs to cover. It's very important  to pre-heat the jar so ya don't pour hot liquid into a cold glass jar and have broken glass in yer eggs ( naw, me dint  dooo that  )
Refrigerate a good week befer eatin' ........the longer they soak the better!
The Chipolte & Adobo Sauce give the eggs a nice red color plus a spicy smokey flavor that's actually purdy tasty when sliced and topped on a salad.

Sunday, September 11, 2011

Pizza Muffins

This recipe I got from Mr Food, he is a local guy that has been in Tyler on the TV for many years, He is very famous now and I love is recipes :)  I had to share this one with you...
A match made in heaven " Mr. Food and Mz Bizkit" , it just don't get no better then that :)
Beefy Pizza Muffins

Just wait 'til they sink their teeth into our main dish Beefy Pizza Muffins. These fun-to-eat personal-sized English muffin pizzas will score you big points with the kids...with no worries about divvying up the portions!

Cooking Time: 25 min

pound ground beef (see Note)
1 small onion, chopped
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups spaghetti sauce
6 English muffins, split
1 cup (4 ounces) shredded reduced-fat mozzarella cheese
  1. Preheat oven to 400 degrees F.
  2. In a large skillet, saute ground beef, onion, garlic powder, salt, and pepper over high heat for 8 to 10 minutes, or until beef is browned; drain liquid then stir in spaghetti sauce.
  3. Open English muffins and place the halves on a baking sheet; bake 6 to 8 minutes, or until lightly toasted. Remove muffins from oven and spoon beef mixture evenly over them. Sprinkle mozzarella cheese evenly over beef.
  4. Bake muffins 7 to 8 minutes, or until heated through and cheese is melted. 

Makes 12 mini pizzas

Cheesy Chicken Spaghetti Casserole

Oh Yeah !!!!

1 lb chicken breasts, browned and diced
1 can healthy request cream of chicken soup
1 cup reduced fat shredded cheddar or colby cheese
1/2 cup reduced fat shredded mozzarella
1/2 cup fat free half and half
3 oz 2% Velveeta, cut into small cubes
1 egg
1 1/4 cup water
4 cups cooked spaghetti
1/2 cup panko bread crumbs
2 Tbs granted Parmesan cheese
Butter, melted (enough to coat the bread crumbs)
1/2 tsp pepper
1/2 tsp garlic powder

soup, water, pepper, garlic powder, all cheeses, egg in a bowl, mix
well. Add pasta to the cheese mixture and mix well. Add cooked and diced
chicken and half and half to pasta. Mix well. Lightly grease a 9X9
baking dish with PAM. Add noodle/chicken mixture and spread evenly in
dish. In another bowl mix bread crumbs, melted butter, and Parmesan
cheese. Spread bread crumb mixture evenly over pasta. Bake and 350 till
sides bubble and top browns.

Aloha Quick Bread


1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 cup mashed ripe bananas (about 2 medium)
1/4 cup milk
1 tablespoon grated orange peel
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup flaked coconut
1/2 cup chopped nuts
1/2 cup crushed pineapple


In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in banana, milk, orange peel and extracts. Combine flour, baking soda and salt; add to the creamed mixture just until moistened. Fold in the coconut, nuts and pineapple. Transfer to a greased 9x5x3-inch loaf pan.


Bake at 350 degrees for 1 hour and 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Makes 1 loaf.



Take 8 oz cream cheese block kind softened

Pour salsa over top you can use any flavor you might want to try.

Top with shredded cheddar cheese

Dip with crackers or tostitos chips are good. But really anything you want to use, yup even veggies :).



I love any crispy chicken :)


1 cup Italian style bread crumbs
3 T. grated Parmesan cheese
2 T. melted margarine


6 boneless skinless chicken breast halves with bread crumb mixture. Place on greased baking pan. Bake at 375 for 30 minutes or until juices run clear, turning once.



I have always liked this recipe because u can use cocoa instead of baking chocolate

1 cup flour

1 tsp. baking powder

1/2 cup butter (melted

3/4 cup cocoa or 4 squares unsweetened chocolate

4 large eggs

2 cups sugar

1/2 tsp. salt

2 tsp. vanilla

1 cup chopped nuts (optional)

Stir the flour with the baking powder. Combine the melted butter with
the cocoa or melted chocolate. Add to the eggs and beat to a smooth
cream with the sugar, salt, and vanilla. Then add the flour mixture and
the chopped nuts. Blend all ingredients. Turn into greased 9 X 13 inch
pan. Bake in a 350 degree oven for 35 to 40 minutes.

Peach Shortcake-Diabetic

2 cups sliced peaches

2 tbsp. each granulated sugar replacement, divided; liquid
vegetable shortening

1/2 tsp. each almond extract, cinnamon

1 cup flour

2 tsp. baking powder

dash salt

1 egg

1/4 cup milk

Heat oven to 400°F. Place peaches in bottom of well-greased

8x8" baking dish. Sprinkle with 1 tbsp. sugar replacement,
 almond extract

and cinnamon. Combine flour, remaining 1 tbsp. sugar
replacement, baking

powder and salt in mixing bowl. Add shortening, egg and milk,
 stirring just

to mix. Spread evenly over peaches. Bake. Invert onto serving place.

Makes 9 servings-102 calories per serving.

Blackberry Cobbler

1 qt. blackberries
1 cup sugar, see below
2 tbsp. (heaping) flour
2 tbsp. vanilla

1-1/2 cups each flour, sugar, evaporated milk (1 large can)
4 tbsp. (heaping) baking powder
2 sticks butter or margarine

       Heat oven to 400ºF.  Mix with enough water to cover.  It takes a lot of juice to make a good cobbler.  Taste to make sure it's sweet enough; if not, add a little more sugar.  Pastry:  Place 2 sticks butter in heatproof, deep-dish casserole (must be at least 4" deep).  Mix flour, sugar, milk and baking powder.  When butter has melted in casserole, pour batter directly over hot butter.  Then, pour berry mixture in center of batter.  Bake until nice and brown.  Dough will come up around sides and over top to form a complete crust.  Remember: You must use a deep dish.

 This is an old-fashioned recipe handed down thru many generations of my family.  It's quick, easy and so delicious.  Serve with vanilla ice cream, if desired. I can taste it now ..yummmm

Strawberry Crepes


4 eggs
1 cup flour
1/2 cup each milk, water
to taste salt
2 tsp. each melted butter or margarine, sugar
1 tsp. vanilla


2 cups whipped cream
3/4 pkg. (8 oz. pkg.) cream cheese
1-1/2 cups confectioners' sugar
2 cups strawberries, no juice, up to 3 cups


       Crepes:  Measure all ingredients except flour.  Beat.  Gradually add flour. 
Cook, spread very thinly only on 1 side.  Fill crepe with filling and roll up.

Big Batch of Homemade Caramel Corn

I like to make this durin the holidays, makes great gifts and of course I keep plenty for my family!
1 cup butter or margarine
2 cups brown sugar
1/2 cup corn syrup
1 tsp. each salt, vanilla, baking soda
6 qt. popped, unflavored popcorn
2 cups unsalted peanuts or mixed nuts
       Heat oven to 250ºF .  Melt butter; stir in brown sugar, corn syrup and salt.  Bring to boil stirring constantly.  Boil without stirring 5 minutes.  Remove from heat, stir in baking soda and vanilla.  Gradually pour over popped corn, mixing well.  Turn onto 2 large cookie sheets. Bake 1 hour, stirring every 15 minutes.  Remove from oven and cool completely.  Break apart and enjoy.  Makes 5 qt. caramel corn.

Sugar-Free Banana Milkshake

Use sugar or splenda ( your choice )
1 banana, frozen
3/4 cup 1% milk
to taste fresh ground nutmeg
2 tsp. sugar or 1 pkt Splenda® or other sweetener (equal 2 tsp. sugar) 
       Fully freeze banana.  Thoroughly purée in a blender or food-processor all ingredients.  Serve immediately.  Makes 1 serving.

Homemade Sweetened Condensed Milk

With the prices of stuff today, it is a lot cheaper to make it yourself.. And it seems to taste better.. I also know powdered milk is high, but compare it too 1 can of Eagle Brand Condensed Milk and it is a lot cheaper :)
1/3 cup water

2/3 cup sugar

1 cup dry powdered milk

3 tbsp. butter or margarine

       Heat a bowl of water in microwave until it is very hot (can use tap water if you can get it steaming hot).  Combine remaining ingredients in a small bowl.  Add hot water and beat with an electric mixer or wire whisk until smooth.

This should be made as you need it and will not store well.  1 batch equals 1 can of store-bought sweetened condensed milk.

Meatloaf Muffins

1 box (6 oz.) Stove Top® stuffing mix, any flavor

2 eggs

1 cup water

2 lb. ground beef or turkey

1/4 cup catsup

     Heat oven to 350ºF (!75ºC).  Spray muffin tins with cooking spray.  Combine all ingredients.  Fill muffin cups to top.  Bake about 35 minutes.  Makes 16 muffins.  (Can also use mini-muffin tins to create appetizers.)

Fresh Tomato Gravy

My Aunt Beulah use to make this to serve over pan fried steak ( just steak dredged in flour and fried ).. It is very good !!!
4 ripe tomatoes, sliced
3 tbsp. all-purpose flour
1 tsp. sugar
4 tbsp. meat drippings ( grease that you fried the steak in )
to taste salt, pepper 
       In a saucepan, cook tomatoes in 2 cups of water until tender.  Set aside.  Using an iron skillet, add meat drippings and heat until hot.  Add flour, salt and pepper, stirring until it makes a smooth brown paste.  Slowly add tomatoes and sugar.  Let boil until it looks like gravy.  Serve over hot biscuits or rice.  You can make this by using canned tomatoes or tomato paste.

Low Calorie Lemonade

3-1/4 cups cold water   
1/2 cup lemon juice

4 - 8 env. (or 1-1/2 tsp.) sugar substitute, or to taste

       Combine ingredients; mix well.  Serve over ice.   Garnish as desired. 
Makes 4 servings
If your not dietingm use regular sugar, about 1/2 cup..more or less to suit your taste!

Saturday, September 10, 2011

Oh So Easy Sloppy Joes


2 pounds lean ground chuck 
1 medium onion chopped 
1 (15 ounce) can tomato sauce 
Granulated garlic 
Hamburger buns


Brown meat and onion. Add tomato sauce and granulated garlic and salt to taste. Serve on hamburger buns.

Cajeta - Milk Candy

Cajeta - Milk Candy
A delicious topping for ice cream with a sweet, caramel type of flavor. It is also used in Mexico in many candy bars as filling.
4 cups cow's milk
4 cups goat's milk
2 1/2 cups sugar
1 teaspoon cornstarch
1 stick of cinnamon
In a large saucepan, simmer the cinnamon stick over the lowest heat with 7 cups of milk And the sugar for 20 minutes.
Whisk the cornstarch into the remaining cup of milk.
Remove the cinnamon stick and bring the large pot of milk to a slow boil.
Whisk the milk and cornstarch mixture into the boiling milk.
Continue to cook at a slow boil for about an hour, stirring frequently.
The cajeta is done cooking when you drag the spoon across the bottom of
The pot and you can see the bottom momentarily.
Let the mixture cool and store in a covered container in the refrigerator.
Use a non-stick pot and a silicone spatula for easier clean-up.

Friday, September 9, 2011

Blueberry Breakfast Syrup


1/2 c. sugar
1 Tbsp cornstarch
1/3 c. water
2 c. fresh or frozen blueberries

In a 2 qt saucepan, combine sugar and cornstarch; gradually stir in water. Add
blueberries; bring to a boil over medium heat, stirring constantly. Boil for 1
minute, stirring occasionly.
Serve over pancakes or waffles.



1 qt small cucumbers(cut into 1 inch slices
2 Cs pared carrots(1 1/2 inch slices)
2 Cs peeled pickling onions
2 sweet red peppers(cut into wide strips)
1 small cauliflower(broken into flowerets)
1 C salt
4 qts water
2 Cs sugar
1/4 C mustard seed
2 Ts celery seed
1 hot red pepper
6 1/2 Cs vinegar

Dissolve salt in cold water. Pour over prepared vegetables. Let
stand 12 to 18 hrs. in a cool place. Drain thoroughly. Add
spices, hot red pepper and sugar to vinegar, boil 3 minutes. Add
vegetables; simmer until thoroughly heated. Pack, boiling hot,
into jars, leaving 1/4 inch head space. Remove air bubbles.
Adjust caps. Process 15 minutes in boiling water bath. Yield:
about 6 pints.
This one I made years ago, and loved it. Put it in tuna and
chicken salad, eat with beans, on meats... wonderful.