Sunday, June 10, 2018

Old Spice After Shave.........

How many of you remember Old Spice after shave for men. It seems it has been around forever. It first came on the scene in 1938. It is now 2018 and it is still around, with deodorant, body wash and many other items of that scent. Who would have thought back then it would still be around 80 years later.
Till next time........

Wednesday, May 30, 2018

Leis and Hibiscus........

I mentioned my plans to have a luau later this summer. Well, as I shopped, I found the cutest leis; sparkly and bright. Although it may not show, they are bright neon colors. I also have 3" wood block candles, a large conch shell and a shell candle for the food table. 
I didn't expect to find any hibiscus flowers, but luckily, I found 1 stem with 4 bright red hibiscus blooms. Just what I needed. I could not have asked for anything better.
Plans are coming together nicely.
Till next time........

Tuesday, May 8, 2018

Fruit Picks.........

 I went to buy some fruit picks for my luau and was shocked at the price of them. I mean seriously, they are sticks to put fruit on!! So I got out my Sculpey Clay and made my own. I have a banana, Sun god, red pepper, peach, orange, lime, apple and pineapple. So far all it's going to cost me is the clear spray for them. I thought I had some but I was out of it. So I have a 40% off coupon and the spray will cost me about $1.25!! I'll lay them out when they are all done and I will have saved about $12. by making them.
Till next time.........

Saturday, May 5, 2018


As you all know, I love to entertain. I don't mean just invite folks over for a fun time. I'm talking theme parties! They are so much fun to plan and make the food around the theme. This year, I don't just want an end of summer picnic, I want a luau and food to represent a luau. Sound like fun, it does to me!
Till next time.........

Saturday, March 31, 2018

Happy Easter.........

It's a busy time and I don't plan to be on the computer tomorrow, since it is Easter Sunday. But I do want to take this opportunity to wish all of you a very Happy Easter. Enjoy this time with your family and friends and remember what Easter is all about. The Lord is risen.
Till next time........

Thursday, March 22, 2018

Blueberry Bars...........

I love blueberries in any shape or size. They are just plain good! Don't they look amazing?

Blueberry Bars
Preheat the oven to 350 degrees F. Spray an 8-by-8-inch baking pan with cooking spray. Line the pan with parchment paper so that it hangs over on two sides. Spray the parchment.
Nonstick cooking spray, for pan
1/2 cup unsalted butter, chilled
3/4 cup sugar
1 1/2 cups all-purpose flour
1/2 teaspoon ground cinnamon
Pinch kosher salt
In the bowl of a food processor, combine the butter, sugar, flour, cinnamon and salt. Process until the mixture starts to come together and clump, 1 minute. Remove 3/4 cup and reserve; press the remaining crust mixture evenly into the prepared baking pan. Set aside.
1 egg
1/2 heaping cup sour cream
1/3 cup sugar
2 tablespoons lemon juice
1 tablespoon all-purpose flour
4 teaspoons cornstarch
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
2 cups blueberries
In a medium bowl, whisk together the egg, sour cream, sugar, lemon juice, flour, cornstarch, vanilla extract and cinnamon until smooth. Mix in 1 cup of the blueberries. Pour the filling mixture over the crust, shaking the pan gently to settle the custard and berries. Pour the remaining 1 cup blueberries over the top, spreading them evenly. Take the reserved crust and sprinkle it over the top of the berries, squeezing the mixture in your hands to encourage large lumps. Bake for 1 hour. Let cool. Remove the bars from the pan and cut into 9 pieces. Refrigerate until ready to serve.
Till next time.........

Wednesday, March 21, 2018

Hanging Onto That Old Sweatshirt................

This is the back of my white sweatshirt and it had frayed sleeves but it was my favorite and so comfy to wear. So I had a navy sweatshirt I didn't wear much so cut the sleeves off of it and sewed them onto the white sweatshirt. 
As you can's good for another few years. I just could not bear to throw it away with out at least trying to do something to it.
The white sweatshirt also had a sentimental value to it as well. So I really HAD to keep it.
Till next time.......

Monday, March 19, 2018

Celebrating the Green.......

I had a small gathering with friends for St Patrick's Day. We most all share in the Irish heritage so it makes for a fun afternoon.

We play a game called Tripoley. Over the years I am sure we have played thousands of hands of Tripoley. Some days you win a lot and other days you lose a lot. But it all evens out over the days, months and years.

This was our dessert. It doesn't get much better than chocolate moist cake and ice cream.
Till next time.........

Tuesday, March 13, 2018

Green Olive Spread........

This spread is a little different and can also be used as a dip. You might want to try it in "wraps" to add a little more flavor to your wraps.
Green Olive Spread
6 oz cream cheese, softened
1/2 cup mayonnaise 
1 cup green olives, chopped 
2 tablespoons olive juice, from olive jar
1 dash pepper 
1 pinch of cayenne pepper
Mix well and serve with crackers or toast points or spread on your wrap to add that little boost of flavor.
Till next time........

Thursday, March 8, 2018

Shoo Fly Pie..........

What is Shoo Fly Pie? It's a molasses pie or cake that developed its traditional form among the Pennsylvania Dutch in the 1880s. 🙂 Pennsylvania Dutch shoofly pie has been and still is;  a favorite for breakfast among the Amish and Mennonite communities in Lancaster County, Pennsylvania. Enjoy with a cup of coffee, you won't be sorry.

Shoo Fly Pie - wet bottom
Need Pastry for two crust 9 inch pie.
Dry ingredients (Crumbs)
4 cups flour
2 cups brown sugar
1 cup solid shortening
1/4 tsp salt
Use pastry blender to cut shortening into rest of the dry ingredients and set aside.
Wet ingredients:
1 1/2 cup boiling water
1 tsp baking soda
1 cup dark molasses
In large mixing bowl, pour boiling water over soda and stir in molasses. Pour molasses mixture into the 2 prepared pie shells, filling half way. Divide crumb mixture and half. Gently sprinkle prepared crumb mixture evenly over top of the pies. (crumbs will both partly sink and partly float.  Bake in 350F oven for 30-40 minutes, until nicely browned.  Remove from oven and cool on a wire rack before serving. This pie is best served at room temperature. Makes 8 servings. 
Till next time.......

Wednesday, March 7, 2018

Parmesan Thyme Crackers........

The perfect companion to a tray of fresh fruit. Give you guests or family a yummy surprise. This is Ina Garten's recipe and so good. She is the Barefoot Contessa and her recipes are amazing. Check out her recipes at the link below and sign up for weekly recipes from Ina.
Parmesan Thyme Crackers 
1/4 pound unsalted butter, at room temperature (soft)
4 ounces freshly grated Parmesan cheese (about 1 cup)
1 teaspoon minced fresh thyme leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
11/4 cups all-purpose flour
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter for 1 minute. With the mixer on low speed, add the Parmesan, thyme, salt, and pepper and combine. With the mixer still on low, add the flour a little at a time and combine until the mixture is in large crumbles, about 1 minute. If the dough is too dry, add 1 teaspoon water. Dump the dough onto a floured board, press it into a ball, and roll into a 9-inch log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days. Meanwhile, preheat the oven to 350 degrees. Cut the log into1/4-inch-thick rounds with a small, sharp knife and place them on a sheet pan lined with parchment paper. Bake for 22 minutes, until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.
Barefoot Contessa
The secret to making these crackers is having the butter very soft, but not melted and adding the flour a little at a time to incorporate it.
Till next time.

Friday, March 2, 2018

Blueberry Bars.........

Don't you just love a great blueberry bar? You can buy blueberries frozen, so you don't have to wait till they come in season. Nor do you have to pay the high price when they aren't in season.
Blueberry Bars
1 cup granulated sugar
1 teaspoon baking powder
3 cups all-purpose flour
1/4 teaspoon salt
Zest of one lemon
1 cup  cold unsalted butter, cut into chunks
1 large egg

Juice of 1 lemon
1/2 cup granulated sugar
4 teaspoons cornstarch
4 cups fresh blueberries
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.
In a medium bowl, stir together 1 cup sugar, 3 cups flour, baking powder, salt, and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer. Bake in preheated oven for 45 minutes, or until top is slightly brown. (This took an extra 10 to 15 minutes in my oven.) Cool completely before cutting into squares.

Thursday, March 1, 2018

Trail Mix........

This is the old fashioned Chex Trail Mix. It's great for kids lunches or on a trip. They can snack on it and it is reasonably healthy, depending on what you include in it. I have also posted other items you can include in a trail mix. That's the great thing about a Trail Mix; you can do your own thing with it. 
Rice Chex Trail Mix
5 cups Rice Chex
5 cups plain Cheerios
2 cups pretzel sticks
1 cup honey roasted, salted peanuts
1 (11-oz) bag colored M&M's
 Add all of the ingredients listed above into a large mixing bowl. Toss together until mixed. 
Serve immediately or store in an airtight container until ready to eat.
Mini marshmallows - coated almonds - M & M’s  - carob raisins  - Pepperidge Farm goldfish - honey roasted peanuts  - candied pineapple  - pretzels, coated in chocolate or plain -  Bugles - Cheez-its  - sunflower seeds - banana chips.If you want some extra sweetness, melt  1 (16-oz) bag white chocolate chips and pour over mixture while stirring the mix.
Till next time.........

Wednesday, February 28, 2018


Just a visit from a cardinal before all the snow melted. They really show up against the white snow.
Till next time.......

Monday, February 26, 2018

Irish Cheddar Bacon Onion Flatbread.........

Flatbread seems to be all the rage now. The Irish won't let you down. Here is the Irish version of flatbread and it is so good. Give it a try as an appetizer for you St Patrick's Day meal or lunch.

Irish Cheddar Bacon Onion Flatbread
Naan bread
3 oz Aged Cheddar Cheese, grated
3 slices bacon, cooked crisp and crumbled
1/4 of an apple, thinly sliced
2 green onions, sliced
Preheat oven to 400 degrees F.
Top the naan crust with the grated cheese. Sprinkle the bacon on top of cheese and add the apple slices. Bake in preheated oven for 5-7 minutes or until cheese is melted. Sprinkle green onions on top of flatbread. Slice and serve.
*Note: Using a Mandoline for slicing the apple assures every slice is the same thickness for even cooking.
Till next time........

Sunday, February 25, 2018

Irish Shortbread.......

Surprise your friends with this Irish Shortbread. It has the design of a lovely crochet doily on the top. Unique and totally Irish.
Irish Shortbread4 ounces unsalted butter (one stick), softened
1/3 cup white sugar
1 cup all purpose flour
1/4 cup cornstarch
1/2 teaspoon kosher salt
Preheat oven to 350F In a mixer with a paddle attachment, cream together the butter and sugar until light and very fluffy, about five minutes. Sift together the flour, cornstarch and salt. Add little by little to the butter mixture until just combined into a dough. On a lightly floured surface, dump out the dough and knead a few times until a firm ball forms. Sprinkle with flour and roll the dough out to 1/4 inch thick. Dust the top of the dough with flour, add a piece of thick lace, and gently roll over the lace or a doily, making an impression into the dough. Remove the lace and cut the dough into squares or into rounds. Put on a baking sheet lined with parchment and bake for 15 minutes or until barely golden brown.
Till next time........

Saturday, February 24, 2018

Barbecued Irish Sausages with Tomato Relish........

Here is another great Irish recipe to serve with a nice helping of Colcannon. Don't forget to cook up some Irish this St Patrick's Day. Get your ingredients,  March 17th is not that far off and celebrate all week, why not? I know it calls for 1 Tbsp of ginger, but I like to go a little light on the ginger. So use the ginger to your own taste.
Barbecued Irish Sausages/Tomato Relish 
4 Jumbo sausages
Simmer the sausages for 2- 3 mins in boiling water, well in advance of the barbecue, this will get rid of excess fat and reduce flare-ups. 

Tomato Relish
1 can tomatoes, chopped
1 small onion, chopped 
2 cloves garlic, chopped
1 Tbsp. ginger, chopped
1 Tbsp.. brown sugar
1 Tbsp. wine vinegar
1 chilli, chopped
1 Tbsp. soy sauce
Simmer all the ingredients over a low heat for 20 - 30 mins., stirring every now and then. Taste for seasoning. This is a really useful relish to keep in the fridge. 
To barbecue:
Cook the sausages for 5 - 6 mins each side and serve with the relish. Serves 4
Till next time........

4 Ingredient Cheesecake..........

I love quick and easy recipes. Here's a recipe for cheesecake individual servings. It's only 4 ingredients and no baking. So good and so easy. This makes a lovely dessert and very pretty.
4 Ingredient Cheesecake
2/3 cup plain chocolate biscuits, broken into pieces 
1 orange 
8 oz cream cheese, chopped, at room temperature 
1/4 cup Sweetened Condensed Milk
Process the biscuits in a food processor until fine crumbs form. Transfer to a bowl. Clean the food processor. Finely grate the rind of half the orange. Use a zester to zest the remaining orange half. Juice the orange. Process the cream cheese, condensed milk, finely grated orange rind and 2 tablespoons of orange juice in the food processor until smooth. Divide the cream cheese mixture among 4 small serving glasses. Top with the biscuit crumbs and place in the fridge for 1 hour or until chilled. Top with the orange zest. Serve and enjoy.
Till next time.......

Friday, February 23, 2018

Dublin Coddle........

St. Patrick's Day will soon be here and this is the perfect comfort food for the day. Dublin Coddle is a traditional Irish potato, sausage, onion and bacon stew that is slow cooked in a Dutch Oven pot or large Casserole.  It is comfort food at it's finest. Give it a try for a delicious 
Dublin Coddle
2 1/2 pounds Yukon Gold potatoes, peeled and sliced 1/2" thick
Fresh ground black pepper
12 ounces thick-cut bacon (see notes)
6 bratwurst sausages, or bangers 
2 large white onions, peeled and sliced into 1/2" rings
1 14-ounce can chicken broth (low-sodium preferred)
2 tablespoons apple cider vinegar
1 cup beer (plus more if needed)
1/4 cup minced fresh parsley, divided
To cook the Coddle in the oven, lightly grease a dutch oven or covered casserole dish. Preheat oven to 325 degrees and bake covered for 1.5 hours removing the lid for the last 45 minutes or so. Serves 4-6 people or 2 with leftovers.
Lightly oil a Dutch Oven and the inside of the lid. Layer the sliced potatoes in a shingle pattern on the bottom of the Dutch Oven. Sprinkle the potatoes with about 2 teaspoons fresh ground pepper. Cook the bacon in a skillet until crisp. Drain on a paper towel lined plate and set aside. Lightly brown the sausages in the bacon fat but do not fully cook. Set aside. Remove all but about 3 tablespoons of the bacon fat and discard. Add the sliced onions to the hot skillet and cook covered for 5-7 minutes stirring once or twice. Remove the lid and add the chicken broth, vinegar and season with black pepper. Bring the onions and broth to a boil. Remove from the heat and carefully pour the onions and broth over the potatoes in the dutch oven. Top the onions and potatoes with half the crumbled bacon and half the chopped parsley. Place the browned sausages on top and cover with the lid. Cook the coddle for about an hour, After an hour add 1 cup or more of your favorite beer to the pot. Continue cooking until the sausages are fully cooked and golden brown - about 45-60 minutes. Garnish with the remaining parsley and bacon. Serve and enjoy with a loaf of crusty bread to soak up the broth. Be sure to check the finished dish before adding salt. 
Till next time.........

Friday, February 16, 2018

Apple Dumpling........

The winter is the time to enjoy everything apple. Apple butter, applesauce, apple pie, apple dumplings. One of my favorites is an apple dumpling w/caramel sauce. Oh right, no calories there. Ha-ha. But it's winter and so good to eat. Check out your cookbook, recipe box or head to the Internet for great apple recipes. There are thousands of them to make. 
Just a couple of the wonderful ideas for using apple. Pie with vanilla ice cream is my second favorite. Happy eating!!
Till next time......

Thursday, February 15, 2018

Time to Let Go.......

Every New Year, I choose a word that will improve my life in one way or another. This year, I chose two words, "Let Go". Sometimes to let go of things and find peace of mind; you need to face truths that are hard to face and do things that are hard to do. But if you have a strong character and a sense of integrity, you do the right thing, in order to let go.
Till next time......

Wednesday, February 14, 2018

Chow Mein Clusters........

Here's a sweet and delightful project for the children on Valentine's Day, that the whole family can enjoy. You can change what you put into these little clusters. Kix cereal, Rice Chex, pretzels, M&Ms, chocolate chips, etc. Whatever suits your family's fancy.
Chow Mein Clusters
2 cups white choc chips
1 cup peanut butter
3 cups Chow mein noodles
2 cups mini marshmallows
Melt the 2 over low heat, then toss in chow mein noodles and mini marshmallows. Drop on parchment or wax paper size desired n let refrigeration needed.. store in container...I'd let cool couple hours first...

Rocky Road Chocolate Peanut Cluster
1 cup semi-sweet chocolate chips
1/2 cup chow mein noodles
1/2 cup marshmallows
1/2 cup salted peanuts

In a microwave, melt chocolate, stir until smooth. Stir in chow mein noodles and peanuts, marshmallows until well coated. Drop 
by rounded tablespoonfuls onto a waxed paper-lined baking sheet. Refrigerate for 2 hours or until set. Yield: 8 clusters.
Till next time........

Tuesday, February 13, 2018

Strawberry Punch.........

Here is the perfect punch for your Valentine party. It's red and delicious!  I like to use Ginger Ale instead of the lemon lime soda, though. It is not as sweet and gives the punch a little extra "punch".
Strawberry Punch
2 1/2 cups of white sugar.
6 cups of water.
2 (3 ounce) packages of strawberry flavored with Jell-O mix.
1 (46 fluid ounce) can of pineapple juice.
2/3 cup of lemon juice.
1 quart orange juice.
2 (2 liter) bottles of lemon-lime flavored soda
In a large saucepan, mix together the sugar, water and strawberry flavored gelatin and boil for 3 minutes. Add in the pineapple juice, lemon juice and orange juice and mix. Pour the mixture in two containers and freeze. In a punch bowl, mix the content of 1 container with 1 bottle of lemon-lime flavored soda and mix to combine.
Till next time........

Monday, February 12, 2018

Alone Time......

I find in order to get things done, I need "alone time", to rejuvenate and refresh. Do you feel the same way? Anyway, I think Richard Templar put it very well. Here are some thoughts from, "The Rules of Life by Richard Templar".

"It is the little space just for yourself while you do absolutely nothing.
I find time spent doing nothing really important but as soon as I complicate it, it loses something.
If I add a cup of coffeee to my solitude, then it's a coffee break and not a space just for me.
If I listen to music then it's a music break.
If I read the paper then I have moved away entirely from the concept of a little space for me.
Keep it simple. Keep it bare. Keep it pure. 
This is a little space for you, a breather, a time to sit still and do absolutely nothing. Just breathe.
I sit there, not thinking, not doing, not worrying, just being, while I appreciate the pleasure of being alive."

Till next time.......

Sunday, February 11, 2018

Cannoli Dip........

I love Cannoli and since I can't always find them. This is my answer to indulgence. So Good!! 
Cannoli Dip
2 cups whole milk ricotta
1 1/2 cups confectioners' sugar
1 tablespoon orange zest
3/4 cup mini chocolate chips
Mix the ricotta, confectioners' sugar and orange zest in a bowl. Fold in the chocolate chips. Serve with strawberries and wonton triangles, pita chips or cookies for dipping. 8 appetizer servings. 
Till next time..........

Saturday, February 10, 2018

Whipped Cream Pie...........

I like a nice dessert that looks decadent. How about yourself? I enjoyed this lovely dessert at a friend's house one night. So I wanted to share it with you. This is perfect for Valentine's Day or anytime.
Whipped Cream Pie
1 (8 ounce) package cream cheese, softened
1 cup sugar
1 tablespoon lemon juice, fresh
1⁄2 pint whipping cream, whipped
1 9 inch graham cracker crust
Combine cream cheese, sugar, and lemon juice. Beat until smooth and creamy. Fold cheese mixture into whipped cream. Pour into pie crust. Refrigerate until firm. Garnish with any fruit pie topping. If you are watching your carbs it's. 48.7 carbs per 1/8 of 9” pie. So if you are careful with your carbs, you, too can enjoy this dessert.
Till next time.......

Friday, February 9, 2018

What Really Counts on Valentine's Day........

Valentine's Day is quickly approaching. Do I want to be remembered on Valentine's Day? Of course, who doesn't? But for me, a nice sentimental card is enough. Don't make a big show of it by sending flowers to my workplace or have singers arrive at my job to surprise me with balloons and a song. That stuff is embarrassing to me. Instead:
1. Cook dinner for me when it isn't Valentine's day.
2. Bring me flowers just because you love me.
3. Tell me I look beautiful when I've had a bad day.
4. Watch the kids one day so I can have a "Me day".
5. Clean up the kitchen after I've cooked you a dinner.
6. Leave a love note for no reason.
These things say I love you louder than anything I could get on Valentine's Day. Ask most any woman, it's the little things in daily life that say "I love you", the loudest. 
Till next time........

Thursday, February 8, 2018

How to Ripen an Avocado.........

You just got an avocado at the market and it isn't quite ripe. Did you know that if you put an apple or pear by an avocado it will help to ripen it. Try it, it works. Fruits like these give off ethylene gas which causes fruit and avocados to ripen.
Till next time........

Wednesday, February 7, 2018

Bananas Foster........

One of my all time favorite desserts is Bananas Foster. It is rich, gooey and full of flavor. What more do you want in a dessert?
Bananas Foster
1 stick (8 tablespoons) unsalted butter, cut into pieces
3/4 cup light brown sugar
1/4 cup dark rum
1/4 cup heavy cream
2 large ripe bananas, peeled and cut in half. Melt the butter in a skillet over high heat. Stir in the brown sugar and cook, stirring, until melted. Stir in the rum and cook, stirring, until the rum is almost completely evaporated. Whisk in the cream and cook until just heated through. Add the bananas and cook for 1 minute longer. Serve over ice cream and enjoy!
Till next time.......

Saturday, February 3, 2018

Beef Au Jus..........

Don't you just love that dipping au jus that you get with beef sandwiches? Now you can make your own. A French Dip Sandwich is one of my favorite sandwiches. They are so good. You don't need salt, there is enough in the beef bouillon.
Beef Au Jus
2 tablespoons granulated beef bouillon plus 1 teaspoon (can use crushed bouillon cubes)
2 teaspoons granulated onion bouillon 
1 teaspoon dried parsley flakes 
1/8 teaspoon black pepper 
OR 1/8 teaspoon red pepper (for some heat)
1/8 teaspoon garlic powder
2 tablespoons cornstarch
Combine all ingredients in a blender or food processor; whirl to a fine powder. Pour mix into a jar, label with directions and store at room temperature. To use: Put 2 1/4 teaspoons mix into a small saucepan; stir in 1 cup of cold water. Heat to boiling, stirring constantly; mix in a few drops Kitchen Bouquet and, if you wish, a pat of butter. 
Till next time...... 

Friday, February 2, 2018

Beer Cheese Sauce........

If I watch what I eat during the day, I can actually eat this for supper. I love the low carb way of eating. But then I like my meat, seafood and cheese, so it's perfect!

Beer Cheese Sauce
2 cups shredded Cheddar/Jack cheese blend
8 ounces onion chive flavored whipped cream cheese 
1/2 teaspoon hot Hungarian paprika 
8 to 10 ounces beer 
Kosher salt freshly ground black pepper 
In a sauce pot on medium heat, add the shredded cheese, cream cheese, paprika, 8 ounces of the beer, a pinch of salt and a few grinds of pepper. Cook, stirring, until melted. Keep warm, adding beer to loosen if needed.
Till next time........

Thursday, February 1, 2018

Low Carbs........

Winter set in with all it's cold weather and so did the comfort foods. Guess I got too "comfortable" with my food choices. Anyway, with a Dr physical in the not to near future, I need to get rid of the "comfort food lbs." So it's low carbs for me for awhile. Below are dozens of healthy low-carb foods to fill my diet with. So you can easily see, I will not be going hungry.

Low-carb veggies.
Eggs & dairy. Cage-free eggs. ... 
Meat & seafood. All the foods below have zero carbs. ... 
Nuts & seeds. Chia seeds. ... 
Oils & fats (all have zero carbs) ... 
Condiments, herbs and spices. ... 
Huevos Rancheros
And plenty of water and frequent walks.
Does this salmon supper look like I will be starving myself. NO, just making a better choice for my supper.
Till next time........

Wednesday, January 31, 2018

Pineapple Salsa........

For a nice refreshing change, try some pineapple salsa instead of the tomato salsa. It is sweet and spicy. 
Pineapple Salsa
1 can pineapple tidbits 
1/2 cup red bell peppers, diced
1/2 cup green bell peppers, diced
1/4 cup green onions, sliced thin 
OR red onion, diced
2 tsp parsley (or cilantro)
2 tsp Jalapeno chiles
1 Tsp lime zest
Toss all of the ingredients together and serve.
Till next time.........

Tuesday, January 30, 2018

Apple Kielbasa.........

I always think about Kielbasa in the fall or winter. It just seems to call my name and there are so many recipes for it. This is one of my favorite recipes. It has sweetness, tang, spice and is just plain good. 
Apple Kielbasa
2 lbs. fully cooked kielbasa sausage
3/4 cup brown sugar
1 cup chunky applesauce
2 Tbsp. Dijon mustard
2 cloves garlic, minced
Cut kielbasa into 1" pieces and combine with brown sugar, applesauce, mustard, and garlic in 3 quart crockpot. Cover and cook on low for 6-8 hours until thoroughly heated. 12 appetizer servings. 
Till next time.........

Sunday, January 28, 2018

Potato Candy.......

Potatoes were introduced from European immigrants that came from Germany, France, Ireland, Russia or Scandinavia. Potatoes were a staple in those households. So it makes sense this candy came from those regions. No potato was wasted, food was precious. This candy is not to be confused with Irish Potato Candy which actually contains no potato. It also contains coconut and is formed into small potato shapes. This is NOT that candy. This does contain potato and is rolled like a cinnamon roll and sliced.

Potato Candy
1/2 cup plain mashed potatoes
6-8 cups powdered sugar
2/3 cup peanut butter 
1/2 teaspoon vanilla 
Pinch of salt
Add mashed potato and 4 cups powdered sugar and mix until blended (will be a sticky mess and this point). If opting to use vanilla, mix in now. Mix in more powdered sugar, 1 cup at a time, until mixture is very thick (slightly thicker than cookie dough). Lay down a large sheet of wax paper and sprinkle generously with powdered sugar. Transfer candy mixture to the wax paper and sprinkle the top with more powdered sugar. Roll out to ¼ inch thick rectangle. Spread peanut butter everly over candy. Roll tightly (long side toward long side), then wrap in the wax paper. Cut in half crosswise and put the two halves inside a large resealable bag. Seal the bag and chill for at least 30 minutes until firm, or until about 30 minutes before ready to serve. Unwrap candy and slice into 1-inch thick slices and serve or store in airtight container, chilled, up to 2 weeks.
* You can drizzle with dark chocolate if you like.
Till next time........

Monday, January 22, 2018

Egg in a Hole........

What a fun breakfast for the children. Mine loved this and your's will, too.
Parmesan Egg in a Hole
1/3 cup butter, softened
1/4 cup grated Parmesan cheese
6 slices Texas toast-style bread
6 large eggs
kosher salt and freshly ground pepper
hot sauce, optional
Stir together butter and cheese in a bowl. Spread on both sides of each bread slice, dividing evenly. Cut a 3-inch heart or circle from the center of each bread slice. Heat a large nonstick skillet over medium heat. Working in batches, cook bread until golden brown on one side, 1 to 2 minutes. Turn and immediately crack an egg into the hole of each slice; season with salt and pepper. Reduce heat to medium-low and partially cover pan. Cook until eggs are set, about 3 to 4 minutes. Repeat with remaining bread and eggs. Cook bread hearts/rounds until golden, about 1 to 2 minutes per side.
Till next time.......

Sunday, January 21, 2018

Bruschetta Dip.........

One of the best dips I have eaten is the Bruschetta Dip. Full of flavor and different from your ordinary dips. Give it a try, you'll like it!
Bruschetta Dip
8oz cream cheese
4 oz Greek yogurt
1/2oz Sun dried tomato
(or fresh tomatoes, diced)
2 Tbsp tomato paste
1 Tbsp minced garlic
1 Tbsp minced onion
Mince the sun dried tomatoes then combine all ingredients into a food processor or blender and mix on Hi until smooth. Add a little cream or milk to thin, if necessary. 
Optional: Garnish with little basil leaves. Yields: 8 Servings 
Till next time........

Friday, January 19, 2018

Bean Dip...........

Have you just been hungry for something from your past. Vintage Bean Dip is the item for me. Liked it as a young adult and still do. We used to take it to the auto races with a bag of Fritos to dip with.
Vintage Bean Dip
1 1/2 cups white beans, precooked 
OR 15 oz refried beans
2 tablespoons olive oil
2 tablespoons water
1 teaspoon granulated garlic
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon onion powder
1/8 teaspoon cayenne pepper
Add ingredients to a blender or food processor and puree until smooth.
Yield: 2 cups
 Keep leftovers in the fridge for up to 1week. 

Optional: 5 slices of bottled Jalapeño peppers
Till next time........