Tuesday, June 30, 2015

Orange Beach Fishing Charters


Enjoyed making some of Captain Jay's Orange Sherbet

 Ice Cream today. Do you like homemade ice cream?


Homemade ice cream mixer, rock salt and ice

1 - 2
 liter bottle sunkist orange soda

1 quart heavy whipping cream

1 can sweetened condensed milk. 

1 can of crushed pineapple (optional)

Add ingredients to ice cream tin and churn for about 50 minutes

 or until mixer

shuts off and will not spin. This tastes like a push up pop. Enjoy.

Monday, June 29, 2015

Best Ham Sandwiches You Will Ever Eat

2 -12 packages of sweet Hawaiian rolls (the small dinner roll looking ones)...
1 1/2 lbs of Virginia ham (NOT honey ham)
12 slices Swiss cheese
1 stick of real butter
2 teaspoons Worcestershire sauce
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon poppy seeds

You will need two 9 x 13 pans.

 Place the bottoms of 12 rolls in each pan.

 Place ham (about 2 shaved slices or so) on the rolls.

 Cut the cheese slices into 4 parts and

 place 2 small pieces on each sandwich.

Put the dinner roll tops on. In a sauce pan,

 mix butter, Worcestershire sauce, onion powder,

 garlic powder and poppy seeds.

Wait until all butter is melted and then

 brush the melted mixture over the ham sandwiches.

 Cover with foil and let sit in fridge for 1 hour or over night.

 (If you want to bake them right away, you can also.)


Preheat oven to 375 and bake for 15 minutes or

 until cheese is melted. Serve.

 They are great hot and even at room temperature Enjoy!

Butter Dip Biscuits

1/2 cup unsalted butter
2 1/2 cups all-purpose flour

4 teaspoons granulated sugar
4 teaspoons baking powder
2 teaspoons kosher salt
1 3/4 cups buttermilk


Preheat oven to 450 F degrees.

 Spray an 8-inch square baking dish with

 nonstick cooking spray. In a microwave-safe bowl

(or you can use the baking dish that you'll be baking these in),

 melt butter in the microwave.
In a medium bowl, mix together the flour,

sugar, baking powder and salt. Pour in the buttermilk.

 Stir until a loose dough forms. Batter will be a bit sticky.

Press biscuit dough into baking dish

 (right on top of the melted butter).

 Take a sharp knife and cut the biscuit dough into 9 squares

 before baking.

Bake for about 20-25 minutes, rotating dish once during baking.


Crock Pot BBQ Beef Brisket


2 -3 lbs fresh beef brisket
1 teaspoon chili powder
1/2 teaspoon garlic powder

1/4 teaspoon celery seed
1/8 teaspoon pepper
1/2 cup catsup
1/2 cup chili sauce
1/4 cup packed brown sugar
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
1 1/2 teaspoons liquid smoke
1/2 teaspoon dry mustard

Trim fat from brisket. If necessary, cut to fit into crock pot.

Combine chili powder, garlic powder,

celery seed and pepper; rub evenly over meat.

 Place meat in a 3 1/2-5 quart crock pot.
For sauce, combine catsup, chili sauce, brown sugar,

 vinegar, Worcestershire sauce,

 liquid smoke and dry mustard.

 Pour over brisket.
Cover; cook on low setting for 8 to 10 hours

 or on high for 4 to 5 hours.

 Remove meat from cooker.

Cut the brisket into thin slices across the grain

. Skim fat off juices in cooker; serve juices with meat.

Pork Tenderloin

3 pounds Pork Tenderloin

Cut Into 4 Pieces Total

1 pound Bacon

¾ cups Soy Sauce

1 Tablespoon

Minced Onions

½ teaspoons Garlic Salt

1 Tablespoon Wine Vinegar Or White Vinegar

¼ teaspoons Salt

1 dash Pepper

¾ cups Brown Sugar

Preparation Instruction:

Wrap the tenderloin pieces in bacon.

 Place in an 8 1/2″ x 11″ pan.

 Poke holes in meat with a fork.

 Combine rest of ingredients in a small bowl;

 stir well.

 Pour marinade over meat. Refrigerate,

 uncovered, 2 to 3 hours or overnight.

Bake in a 300 degree oven for two to three hours.

 If the bacon burns,

 place foil over the top after approximately

1 1/2 hours of baking.

 Remove from oven,

 cut meat into small pieces and allow

 the meat to soak up the excess juices in the pan.

Saturday, June 27, 2015

Best Ever Pasta Salad

1 pkg. (16 oz.) dry pennè pasta
2 large cucumbers, peeled, cubed
2 roma (plum) tomatoes, chopped
2 cups mayonnaise
1 ctn. (8 oz.) sour cream
3 tbsp. dried dill weed
2 tbsp. lemon-pepper 

      Bring a large pot of lightly salted water to a boil.
  Add pennè pasta; cook 8 - 10 minutes,
or until al dente; drain. 
 Combine pasta, cucumbers,
 tomatoes, mayonnaise, sour cream,
 dill weed and lemon pepper. 
 Serve as is or chill 45 minutes.  

Breakfast Enchiladas

1 lb. sausage, browned
2 cups shredded cheddar cheese, divided use
8 (8") flour tortillas
6 eggs
2 cups half-and-half
1 tbsp. all-purpose flour
1/2 tsp. salt
1 pkg. (3 oz.) Real Bacon Bits®, divided use

      Spray 13x9" pan with cooking spray.
  In a large bowl, stir browned sausage,
 1 cup cheese and 1/2 pkg. bacon bits. 
 Place 1/8 of mixture down the center of a tortilla.
  Roll up and place seem side down in baking dish.
  Repeat until all tortillas are filled. 
 In another large bowl beat eggs, half and half,
 flour and salt.  Pour over tortillas in pan.
  Cover dish and place in refrigerator or bake immediately. 
 When ready to bake, heat oven to 350ºF (175ºC). 
 Uncover dish, sprinkle remaining 1 cup cheese over tortillas. 
 Sprinkle rest of bacon bits over cheese. 
 Cover, bake 35 minutes. 
 Uncover dish, bake 10 minutes longer,
 or until set and cheese is melted.

Super 'Shrooms

24 large white mushrooms
1/2 - 3/4 lb. fresh, cooked crab meat, flaked or chopped
4 oz. cream cheese, (lowfat or regular), softened
1 tsp. mayonnaise
to taste; minced onion, Tabasco® Sauce
finely chopped celery or minced garlic, if desired
1/2 cup Parmesan cheese (preferably freshly grated)
to taste: salt

      Heat the oven to 350ºF (175ºC).
  Remove stems from mushrooms.  Wipe caps clean. 
 Arrange caps, upside down,
 in single layer in a baking dish, preferably glass. 
 Rinse and finely chop stems.  In a mixing bowl
, combine chopped stems with crab, onions,
 cream cheese, mayonnaise, and Tabasco.
Add a little celery or garlic if desired.  Salt to taste.
  Fill each mushroom cap with some of mixture.
  Add enough water to cover bottom of baking dish.
  Sprinkle each cap with Parmesan cheese.
  Bake 15 - 20 minutes,
or until they are hot through and the cheese has browned.

Slow Cooker Pea Soup

3 qt. water (3/4 gallon)

1/2 lb. bacon, cut in pieces
1 lb. (16 oz, pkg) dry split peas
1 tsp. salt
1/4 tsp. pepper
3 carrots, chopped
3 ribs celery, chopped
3 cups canned tomatoes
1/4 tsp. each cumin seasoning, garlic salt
1 medium onion, chopped

      Put in at night, ready for noon meal.
  Let cook on Low all night.  Very good.

Friday, June 26, 2015

Amazing Pork Tenderloin

1 (2 lb.) pork tenderloin
1 packet (1 oz.) dry onion soup mix
1 cup water
3/4 cup red wine
3 tbsp. each minced garlic, soy sauce
to taste: freshly ground black pepper
      Place pork tenderloin in a slow cooker with contents of soup packet. 
 Pour water, wine and soy sauce over top, turning pork to coat.  Carefully spread garlic over pork, leaving as much on top roast during cooking as possible.  Sprinkle with pepper; cover, cook on Low setting 4 hours. 
 Serve with cooking liquid on side as au jus.

Texas Roadhouse Baked Beans

1/8 cup soy bean or canola oil
8 oz. sirloin strips
1/2 cup water, divided use
8 oz. bacon, diced
4 cans pinto beans, drained
3 cups barbecue sauce
1 cup molasses

      Heat oven to 300ºF (150ºC).  Cook sirloin strips in oil until medium rare.  De-glaze  pan with 1/4 cup water; remove beef and let cool before slicing into 1/2 - 1" squares.  Cook bacon until just the color is brick red.  De-glaze  pan with remaining 1/4 cup water.  Place remaining ingredients in a roasting pan; stir in sirloin and bacon.  Bake 50 - 60 minutes. 

Coconut Pecan Sweet Potato Halves

6 to 7 small to medium sweet potatoes (or yams), scrubbed and cut in half
1/4 cup butter
1/2 c. finely chopped pecans
1/2 c. sweetened coconut flakes
1/2 c. packed brown sugar
For the Cinnamon Marshmallow Cream Topping:
1 (8 oz.) jar marshmallow fluff
1 (8 oz.) block cream cheese
1/2 tsp. cinnamon


Preheat oven to 400 degrees. Melt butter and pour into a cookie sheet and spread evenly across the bottom. Generously sprinkle coconut, pecans, and brown sugar all over the butter. Place sweet potato halves face down on the butter and toppings.
Place in preheated oven and bake for 35 to 40 minutes, the topping should look nice and toasted. Flip sweet potatoes over and generously spoon the topping on top of the sweet potatoes. Bake 15 to 20 more minutes, until sweet potatoes are nice and soft.
For the Cinnamon Marshmallow Cream Topping:
Blend all ingredients together well with a hand mixer. Refrigerate until serving. Spoon onto baked sweet potato halves just before eating.

Island Pecan Pie

2 cups sugar
1 tablespoon corn meal
1 tablespoon flour
5 eggs
pinch of salt
1 cup pecans, coarsely chopped
1 cup drained crushed pineapple
1 cup flaked coconut
1 stick butter, melted
1 unbaked pie shell


Beat the sugar, corn meal, flour, eggs and salt together. Gently stir in the pecans, pineapple and coconut (don't beat it). Stir in the melted butter and mix well.
Bake at 300 degrees in an unbaked pie shell approximately 50 to 60 minutes.
Here I covered the crust edge with some aluminum foil to keep it from burning. Cook 15 to 30 more minutes, or until the pie is set.
For the topping I did whipped topping and mixed in a little almond extract. Then sprinkled on toasted coconut.

Brunch Burritos


1 green pepper, chopped

2/3 cup chopped onion

2 tablespoons butter, melted
8 eggs, beaten
2 cups grated Monterey Jack or Cheddar cheese, divided
2 cups salsa, your choice
6 8-inch flour tortillas
sour cream
Sauté green pepper and onion in butter in a large nonstick skillet until tender, 3 or 4 minutes. Combine eggs and half (1 cup) of the grated cheese; add to skillet. Cook over low heat, stirring gently, until eggs are set. 

Heat salsa in a seperate small skillet until warm. Dip each tortilla in salsa. Spoon about 1/2 cup egg mixture into center of each tortilla. Roll tortilla up, and place seam side down in a lightly greased 9x13-inch baking dish. Top with remaining salsa and grated cheese. 

Cover and bake at 350°F for 10 minutes or until heated through. Garnish with sour cream.

Wednesday, June 24, 2015

Homemade Pierogi Recipe

(makes 1 to 2 dozen pierogi, depending on size)



2 cups unbleached all-purpose flour
1/2 teaspoon salt
1 large egg
1/2 cup sour cream
1/4 cup butter, room temperature


1 cup warm mashed potato
1 cup sharp cheddar cheese, shredded

To Finish

1/4 cup butter
2 large shallots, diced; OR one medium onion, thinly sliced


1. To make the dough: Mix together the flour and salt.

2. Add the egg to the flour and combine.

The dough will be quite clumpy at this stage.

3. Work in the sour cream and soft butter until the

 dough comes together in a slightly rough, slightly sticky ball.

4. Using just your fingertips,

 knead and fold the dough without adding additional flour

 until the dough becomes less sticky but still quite moist.

5. Wrap the dough well in plastic wrap and refrigerate for

 30 to 60 minutes (up to 48 hours).

6. To make the filling:

 Combine the warm mashed potato and cheese.

 Stir and mash until the cheese is melted and

 the filling is cool to the touch.

 Adjust the flavor with salt and pepper.

7. To fill the pierogi: 

Separate half the dough and roll it out until it is 1/8" thick.

 Use a 2" round cutter to cut circles of dough.

Repeat with the other half of the dough.

Save the scraps; these can be snipped into small pieces

and added to simmering soups.

8. Place 2 teaspoons of filling on each round of dough.

 Gently fold the dough over,

forming a pocket around the filling.

 Pinch the edges of the pierogi to seal,

 then seal again with the tines of a fork.

At this point the pierogi can be frozen for up to 4 weeks,

or refrigerated overnight, or cooked in a large

 stockpot of boiling salted water

9. To finish the pierogi: Fill a large pot with

 water and set to boil.

10. Once water is boiling, add in 10 pierogi at a time.

 Boil until the pierogi float to the surface (about 8 minutes).

11. After all of your pierogi are boiled,

 drain the water and set pierogi aside.

12. Peel and dice your remaining shallots.

13. Melt your butter in a large skillet on medium heat.

14. Sauté the shallots in the butter until they begin to brown.

15. Add the drained pierogi and cook for

 about 7 minutes on each side until their

outsides are golden and crisp.

16. Serve hot and top with sour cream,

 applesauce, chopped chives, or other condiments.

Chinese Hot Chile Oil

  • half Cup corn oil
    20 dried hot chili peppers
    half teaspoon Sichuan peppercorns
    1 teaspoon paprika
    1. Line a small, fine strainer with a
     paper towel and set it aside.
    2. In a small, heavy saucepan heat the oil.
     turn down the heat to very low and add the peppers.
     Cook, stirring, until peppers turn dark brown.
    Add the peppercorns and paprika,
     and continue to cook just until mixed.
    3. Pour the oil through the strainer into a bowl.
     Discard the solids.
    Pour the oil into a small jar and cover with a lid.
     Store in the refrigerator.
    Makes approximately half Cup
    Hot Chili Oil is easy to make and will keep well for
    several months in the refrigerator.

Apricot Glazed Rack of Lamb

1 rack lamb (not old, tough mutton)
1 cup apricot preserves
1 cup water
5 cloves garlic, minced
juice of 1/2 lemon
paprika (I used Kaloska)
2 thick Keriting-type chiles, seeded, stemmed, minced
2 thin Keriting-type chiles, seeded, stemmed, minced

    Rub rack of lamb with salt, pepper and paprika,

     roast in 325 deg. oven for 1 hour or

     until internal temp hits 140 deg.

    Disolve apricot preserves in water.

     Add garlic, lemon juice, butter and chiles.

     Simmer to cook down some of the liquid.

     Brush on rack of lamb and cook in oven to

     desired doneness. 160 deg. F = medium

    The sweetness of the preserves mitigates quite a bit of

     the heat, but lets the flavor of the chiles through nicely,

    IMHO. As always, substitutions are allowed.

    Encouraged, even.

heart emoticon Biscuits & Homemade Milk Gravy Casserole heart emoticon


1 pound bacon...

1 cup shredded cheddar cheese

6 eggs

1/2 cup milk

salt and pepper

1 8 oz can of Grands Pillsbury Buttery

 Tastin Homestyle Biscuits

1/2 Cups all purpose flour

4 cups of milk

Preheat oven to 350 degrees.

Using a 9 x13 pan, spray with Pam.

Then take the Biscuits and cut each biscuit into 4 quarters,

 then line the bottom of the pan.

 Brown bacon then put on paper towels and pat to get

excess grease off.

 Crumble the bacon and scatter over biscuits.

 Sprinkle with Cheddar Cheese. Set aside.

In a bowl whisk eggs and milk with a pinch of

salt and pepper and pour it over the cheese. Set aside.

Using about 4 Tbs of the bacon grease,

 add 2 cups of All Purpose Flour and whisk until browned,

 then slowly add 4 cups of milk,

 add salt and pepper and continue whisking until thickened.

 (Depending on how thick you like your gravy,

 adjust the milk accordingly.

Taste and if needed add a little more salt and pepper to taste.

 Then pour over the eggs.

Bake in the oven for about 30-45 minutes.

Tuesday, June 23, 2015

~Amish Refrigerator Pickles~

These are my Favorite

~Amish Refrigerator Pickles~

I make them all Summer to eat with meals and

take them to all socials and picnics

~Always take the recipe withyou

~because everyone will ask

~Have a beautiful, blessed day

~ Authentic Amish Refrigerator Pickles~ 
~Ready to eat in 24 hrs~

6 c cucumbers, sliced
1 c green pepper, sliced
1 c onion, sliced
1 c cider vinegar
2 c white sugar
1 tsp celelry seed
2 Tbsp salt


Slice the veggies into 2 quart jars,

 I like to make layers of them:

 you can leave out the onions and peppers,

 if you want, but they are so good!

~Mix your other ingredients in a large measuring cup,

 stir well.

 The sugar will not be dissolved yet

~Pour over sliced vegetables,

 evenly in each jar

~You will finish filling the jars with cold tap water

~I shake the jar a few times during the 24 hrs to mix

~No need to cook it~ Ready to eat in 24 hours.

 Taste best if eaten within a week or two

~but I like to add tomato wedges or slices

 to this liquid for overnight,

 when it is close to empty of veggies

~Use the next day~Unbelievable with sandwiches~

~I have also pickled hot peppers using

 a batch of this same liquid~They are delicious!~

Old-Fashioned Bread Pudding with Cinnamon and Nutmeg

2 cups milk
3 eggs, beaten
1/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
4 slices white bread, without crust
1 teaspoon cinnamon
dash nutmeg
1/2 cup raisins, optional

Heat milk over low heat until hot, but not boiling.

 In a bowl, combine eggs, sugar, and salt; stir well.

 Gradually stir about 1/4 of the hot milk to the egg mixture

 and stir in. Add remaining milk, stirring constantly.

Stir in vanilla.

Place bread slices in a 2-quart buttered baking dish

 (sprinkle raisins over bread, if using).

Pour the milk mixture over bread.

Combine cinnamon and nutmeg;

 sprinkle over pudding mixture.