Sunday, October 23, 2016

Sakana Tempura......

This is a delightful little appetizer. It is good hot, warm or cold. It is easy to make and any fish is fine. They make a great after school snack and nutritious as they are fish and veggies. We lived at the beach for a while and I was fortunate to get a lot of really nice seafood recipes. This recipe takes a little time but it is so worth it.

Sakana Tempura
(Ebi is Shrimp - Sakana is Fish - Tempura is Batter.)
This is a Japanese Appetizer and very good! 
3 cups ground raw fish
1 cup cornstarch
3 eggs, not beaten
In another bowl add the following:
2 cups water
3 teaspoons salt
6 Tablespoons sugar
3 teaspoons Ajinomoto (MSG)
1 carrot, cut in thin strips with a peeler
1 large onion, chopped
Mix together all ingredients and add slowly to the fish mixture. Spoon mixture out of bowl with a teaspoon or scant cookie scoop and drop into hot deep fat carefully. Cakes will turn a golden brown when cooked. Drain cakes on brown paper bag before serving. These are good hot or cold. The size should be about the size of a 2 bite fritter.

This recipe is from a Hawaiian friend and has been used many, many times in my family. We really enjoy it.
NOTE: You can beat egg whites separately to make the fritters lighter. 

Saturday, October 22, 2016

Coffee Time........

This says it all. On a rainy day, just give me a mug of Salted Caramel Coffee, a good book and as any woman will tell you, my mascara. After all, a woman must look presentable at all times. Well, maybe not today. Have a great day!
Till next time.......

Friday, October 21, 2016

Hug Your Mug Coffee........

I had a Salted Caramel Mocha the other day at Starbucks. Needless to say, it was amazing. Then yesterday, I saw this coffee at a local store on sale, so I figured why not. I bought a 12 oz package of it and had a cup last night as I was watching TV. If I add a tsp of sugar the salted caramel was delightful. But if you add a little chocolate syrup, then you have a Salted Caramel Mocha!!! I paid less for the coffee than a cup of Starbucks and I have the rest of the package to enjoy even more cups of this wonderful coffee. Some days, you just live right.
Till next time.......

Thursday, October 20, 2016

Bruschetta Dip........

I recently had the opportunity to taste this dip. It was amazing. I could have sat at the reception and just ate a bowl of it. I would have been extremely happy to do that.  It was that good.
Bruschetta Dip
8 oz. Cream Cheese
4oz Mayonnaise 
2 Tbsp. finely chopped fresh basil 
1 clove garlic, crushed, minced 
1 tomato, chopped fine 
1 small onion, chopped fine
black pepper to taste
Beat till creamy and serve with Fritos or Crackers. Add a little cream or milk to thin, if necessary, but you want a dipping consistency. 
Makes approx. 2 cups of dip. 7.2 grams per 1/3 cup
Till next time........

Wednesday, October 19, 2016

7-Layer Salad..........

A 7-Layer Salad is easy to make. It is just a matter of layering different veggies over a bed of lettuce. I like Romaine lettuce as it holds up better and has more flavor. Layer the following according to the size of your pan. There are no set amounts, just a layer of each ingredient. You will note, I do not count the dressing layer as a layer. Can you substitute veggies, of course. Use hard boiled eggs, green or red peppers, red onions, cauliflower, or any other veggies you might prefer. 
7-Layer Salad
Shredded Romaine Lettuce 
Celery, sliced fine 
Green Peas, thawed 
Mix Mayonnaise and Sour Cream, equal parts and put a thin layer over the three layers you already have. 
Shredded Cheddar  Cheese
Pepper Jack Cheese 
Crumbled Bacon 
Chopped Scallions 
Put in refrigerate for an hour or two before serving.
Till next time.......

Tuesday, October 18, 2016

Jar Seal Breaker.........

You probably have never seen one of these. It was a gift to me when I first got married; many years ago. But it is the handiest little kitchen tool ever. Especially now that I have arthritic joints. If you put the pointed end under the edge of a jar lid and then squeeze it together, it will break the seal on a jar. There by making it easier to open. If you ever see one in an antique store, buy!!!
Till next time........

Monday, October 17, 2016

Beer Brats.........

It's October and time for Octoberfest. What goes better with a nice cold stout beer than a beer brat sandwich? This recipe is so easy to fix for a crowd and you get to enjoy the festival as well. After it is done, everyone helps themselves and the slow cooker keeps it nice and hot for everyone. 
Beer Brats
3 bottles, 12oz bottles
10 brats
1-2 sweet onions, sliced
3-4 garlic cloves, minced
1/2 tsp salt
1/2 tsp black pepper
4 Tbsp butter
Brown brats and place in slow cooker. Top brats with onion slices, garlic, salt, pepper and butter. Pour in beer and cook on High for 4 hours or low for 7-8 hours. Enjoy with your favorite brat toppings! And yes, get out the mustard for this. This will make 10 sandwiches.
Till next time...........

Sunday, October 16, 2016


What was the last book you read? What's can't remember. Well then, it's time to pick up a book and get informed, get taken to another place or read a recipe. Reading not only improves your reading, but it improves your spelling and vocabulary. That makes it easier to work crosswords puzzles to keep your mind alert. Reading also keeps your mind alert as it gives you pause to think.
Do yourself a favor, pick up a book at the library or stop at a bookstore and get a book. You truly will not regret it and it will improve your mental health.
Till next time.........

Thursday, October 13, 2016

Marshmallow Cream Cheese Frosting.........

Don't you agree, chocolate cake calls for a marshmallow cream cheese frosting? For me, it just does. That soft luscious marshmallow we all loved as kids, can now be a frosting on cake. Yum!!
Marshmallow Cream Cheese Frosting
7 oz. cream cheese, room temperature
7 oz. marshmallow creme
Soften your cream cheese before you start. Beat cream cheese in a bowl until smooth. Scoop marshmallow fluff out of the jar  into a mixing bowl. Beat cream cheese and marshmallow until combined. Chill cupcakes briefly in the fridge after icing them and the frosting will hold its shape. For a layer cake, double this recipe. 
Yield: 2 cups
Till next time.........

Wednesday, October 12, 2016

Apple Crisp........

When Fall arrives and the apples have ripened, thoughts go to apple cider and apple desserts. One of my favorites is Apple Crisp. What are some of your favorites when it comes to apple desserts? Apple pie would be my next favorite.

Apple Crisp
4 medium tart cooking apples, sliced (4 cups)
3/4 cup packed brown sugar
1/2 cup Gold Medal™ all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1/3 cup butter or margarine, softened
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.
Till next time........

Tuesday, October 11, 2016

Aruba Rum Punch........

I recently came back from mini vacation and at the Reception one night, they served an Aruba Rum Punch with Coconut Rum. It was really good. A bit sweet for me to drink very much, but still a very good drink. Both of these recipes sound really good. The first one makes 8 cups and the second is for an individual serving. I would serve it in an 8oz stem ware over ice. It can be garnished with a chunk of pineapple or a slice of orange. All I can say is, enjoy it's a very cool drink.
Aruba Rum Punch
1 cup Blue Chair Bay Coconut Rum

1 cup cranberry juice
1 cup orange juice
2 cups pineapple juice
2 cups ginger ale
1 cup grenadine or cherry syrup
Orange and lemon slices, maraschino cherries for garnish

Aruba Rum Punch
1 oz Dark Rum
1 oz White Rum
1 oz Rum
1 oz Orange Juice
1 oz Pineapple Juice
1 splash Grenadine
1/2 oz Sweet and Sour Mix
Till next time.......

Saturday, October 8, 2016

Pineapple Jalapeno Relish.........

Fall is here and you still have Jalapeños left from summer. What can you do with them? Here is one suggestion that is good on chicken, fish, pork and especially good on salmon. It's Pineapple Jalapeño Relish. Give it a try, I'm pretty sure you will like it.
Pineapple Jalapeño Relish
1 cup fresh pineapple
1/2 cup red onion, minced
2 Tbsp parsley or cilantro, minced
1/2 tsp salt
1/2 tsp coriander
1/2 tsp cumin
1/2 tsp honey
1/2 lemon, juiced (or 1/2 lime, juiced)
Mix all ingredients in a bowl until well mixed. Cover and refrigerate for 2-3 hours. This is a great make ahead dish. Make it in the morning and have it for supper. 10 calories and 2 grams carbohydrates per serving. 
Yield 1 1/2 cups
Till next time……..

Thursday, October 6, 2016

Caramel Apples.........

It's October and apple time. Time for apple cider and caramel apples. So grab a basket of apples at the orchard and a bag of  Kraft caramels at the store and enjoy a treat from the season.
Caramel Apples
5 apples
1 pkg. (11 oz.) KRAFT Caramels
2 Tbsp. water 
Wash apples, then dry completely. (Note: In order for the caramel sauce to stick to the apples, the apples need to be well chilled before washing, drying and dipping in the caramel sauce.) Insert wooden pop stick into stem end of each apple. Microwave caramels and water in large glass microwaveable bowl on HIGH 2 to 2-1/2 min. or until caramels are completely melted and mixture is well blended when stirred. Cover large plate with parchment; spray with cooking spray. Dip apples, 1 at a time, into caramel sauce, turning to evenly coat each apple. Hold dipped apple over bowl to let excess caramel drip back into bowl. Refrigerate 1 hour or until caramel is firm. Remove apples from refrigerator 15 min. before serving. (Note: Caramel apples can be refrigerated up to 2 days before serving.)
Till next time.........

Wednesday, October 5, 2016

Mexican Cheese Ball.........

This is one of my favorite cheese balls as it has a bit of spice to it. I love adding grated pepper jack cheese to a lot of my dips and cheese balls. It's just the right amount of heat for me. Then rolling it in Doritos Nacho chips adds another layer of flavor. Adding a pumpkin stem makes it perfect for fall entertaining. Hope you enjoy it.
Mexican Cheese Ball 
1 cup pepper jack cheese
4 ounces cream cheese
3 Tbsp salsa, any kind you like
1 Tbsp fresh parsley, chopped
Zest of 1 lime
1 cup Doritos chips 
Place cheeses, salsa, parsley and lime zest into a food processor and blend for 4-5 seconds. Spread a piece of plastic wrap onto the counter and pour the mixture into the middle of it. Gather up all four corners and twist, so the plastic is tightly wrapped around the ball of cheese. Place in refrigerator to firm up for about 1-2 hours. Place crushed Doritos Nacho chips into a bowl. Remove the ball of cheese from the plastic and roll it around in the Doritos chips. Serve with a variety of your favorite crackers, flat bread and cut veggies such as cucumber, celery and red bell pepper. Yields 6-8 servings
Till next time..........

Tuesday, October 4, 2016

French Vanilla Filling for Cream Puffs........

Most cream puffs are filled with a custard or a whip cream filling. Years ago, a neighbor of mine, brought me a cream puff filled with French vanilla filling. Well, to say the very least, I was in love!! It is the most delectable dessert I have ever had. The filling was a mix of pudding and heavy cream.
French Vanilla Filling
1/3 cup sugar
1 Tbsp cornstarch, plus a little
1/4 tsp salt
1 1/2 cup milk
1 beaten egg yolk
1 tsp vanilla
1/2 cup heavy cream, whipped
Combine sugar, flour, cornstarch and salt. Gradually stir in milk. Cook and stir till mixture thickens and boils. Cook and stir 2-3 minutes longer. Stir a little of hot mixture into egg yolks. Return that to hot mixture. Stirring constantly; bring just to boiling. Add vanilla. Cover entire surface with clear plastic wrap, cool. Beat smooth. Fold in whipping cream. 
Makes 2 cups. Double if you need more filling.
Till next time.......

Monday, October 3, 2016

Lemon Curd..........

Fresh lemon curd is a delight to the palate. If you are a lemon fan, you will love this smooth velvety lemon curd. PLEASE don't even think about using bottled lemon juice for this. Fresh is the only way to go. If you make a cookie tart and fill it with lemon curd, top with a blueberry or raspberry; your guests will be delighted.
Lemon Curd
3 lemons
1 1/2 cups sugar
1/4 pound unsalted butter, softened
4 extra-large eggs
Juice  of 3 to 4 lemons (1/2 cup)
1/8 teaspoon kosher salt
Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar. Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined. Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd should thicken just below simmer. Remove from the heat and cool or refrigerate.
Till next time.........

Sunday, October 2, 2016

Coconut Macaroons Dipped.........

In all the years that I have made coconut macaroons, I have never dipped them in chocolate until I read it on the Internet. I mean really, shouldn't that have been one of my first thoughts. I love chocolate and it can only improve the taste of the macaroon. Right? You can dip the bottom of the macaroon in chocolate like this one. Or you can dip the top part in chocolate. I prefer dipping the top in. But let's face it, you can dip the whole thing in chocolate!! This is a prize winning recipe. So enjoy.
Coconut Macaroons
1 1/3 cups flaked coconut
1/3 cup sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
2 egg whites
1/2 teaspoon vanilla extract
In a small bowl, combine the coconut, sugar, flour and salt. Whisked the egg whites till frothy and add to the coconut along with the vanilla; mix well. Drop by rounded teaspoonfuls onto greased baking sheets or parchment paper. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack. Yield: about 1-1/2 dozen.

Till next time.......

Saturday, October 1, 2016

Caramel Sauce..........

There is nothing better than a good caramel sauce over ice cream or apple pie. Just for a moment, think about apple pie with cinnamon ice cream and caramel sauce. My mouth is already watering!!
Caramel Sauce
1 cup packed brown sugar
1/2 cup half-and-half
1/2 stick butter
Pinch of salt
1 tablespoon vanilla
Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook, while whisking gently, until thicker, 5 to 7 minutes. Add the vanilla and cook another minute to thicken further. Pour the sauce into a jar and refrigerate until cold.
To serve, bring out the apple pie and cinnamon ice cream, drizzle with caramel sauce and enjoy! Makes about 2 cups and will keep in the refrigerator for approximately 2 weeks or frozen for about 3 months. But at my house, it only lasts a week and it's gone! 
Till next time........

Thursday, September 29, 2016

Byron's Pork Bar-B- Que............

This BBQ pulled pork is the best around. It has just the right amount of sauce, heat and tender pork. It serves 20 people and is found in the frozen food section at Sam's  Club. It's fully cooked and comes in a 64oz pkg. Why go to all the work of cooking and pulling the pork yourself; when you can buy this kind of quality BBQ pulled pork already made? This isn't just good, it's amazing. So for your next gathering or just for your family, give it a try.

What looks better than that? A grilled bun with BBQ pulled pork piled high. Now that's a sandwich for sure.
Till next time.........

Wednesday, September 28, 2016

Snow Crocus.........

Don't you just love it when the snow crocus come up in the very early spring. Poking their noses through the snow when nothing else is alive and blooming. I just bought some snow crocus bulbs and I will get them in the ground today. Since they come up every year, I won't have to mess with my planters anymore except to fertilize the dirt and water them. I got 40 bulbs so I can make four groupings of 5 in each of the top planters. It should look colorful this spring when nothing else is blooming.
Till next time........

Tuesday, September 27, 2016

Bacon Parmesan Ranch Dip.........

I always keep my eye out for new and different dips for tailgating. It's hard to find something out of the ordinary, but this one is. So if you are like me, give this one a try. If you like a bit of spice, like I do, you can always add some hot sauce or hot red peppers to your taste.
Bacon Parmesan Ranch Dip
1 cup of Ranch dressing
6 Tbsp of fresh grated Parmesan Cheese
4 tsp real bacon bits 
Stir all ingredients together and serve right away or refrigerate. Yield: 1 1/3 cups
You can serve this with crackers of your choice or with fresh veggies.
Till next time........

Monday, September 26, 2016

The Woman In The Water.........

This is a psychological thriller and a new author for me. But the teaser sounds amazing. I am looking forward to reading it. Alexander Mallory lives on Soquel Creek, but is afraid of water. She becomes obsessed with the house and neighbors across the water from her.  A woman's body washes up on the shore....she uncovers the secret about her neighbors and then the intrigue starts. Alexandra is forced to face the menace that lurks in the neighbor's home and her debilitating  fear of water . This promises to be a great read. 
Till next time.........

Sunday, September 25, 2016

123 Dip.........

With football season in full swing, here is a quick and easy dip for all to enjoy. Grab a bag of your favorite chips and enjoy the game.
123 Dip
2 (8-ounce) packages cream cheese
1 cup medium salsa
2 Tbsp dried parsley flakes

Preheat oven to 350 degrees F. Coat a 1-quart casserole or baking dish with cooking spray. In a medium bowl, with an electric beater, combine all ingredients and beat until smooth and well blended. Transfer to prepared baking dish and bake 30 minutes, or until light golden. Makes 3 cups dip. Serve warm with tortilla chips or fresh cut veggies for dipping.
Till next time.........

Saturday, September 24, 2016

Fall Arrived...........

Summer is over and  Fall has arrived. It's still hot and humid but the calendar says it is Fall. Can't wait for cooler temperatures.
Till next time.........

Friday, September 23, 2016

Apricot Pineapple Jam........

This time of year, my heart and mind goes to making jam. So here is my take on Apricot Pineapple Jam. Who doesn't like homemade jam?
Apricot Pineapple Jam
1 lb. dried apricots
1 quart warm water
6 cups sugar
Juice of one lemon
1 (20 oz) can crushed pineapple, undrained
Fresh Fruit to preserve the color.
5 pint jars
Soak apricots 3 hours in warm water. Process in a food processor with blade attachment until finely ground. Place apricots, lemon juice and the undrained pineapple into a medium pot. Add sugar, Fresh Fruit (as directed) and cook rapidly until thick, stirring often. Pour into prepared jars. Process with simmering water bath about 5 minutes. Cool jars completely.
Till next time........

Thursday, September 22, 2016

No Cook Marshmallow Frosting Retro 1952..........

Years ago, and I do mean years ago, Karo Syrup came out with this recipe. It is a no fail recipe for Marshmallow icing and is still good today.

No Cook Marshmallow Icing Retro 1952
1/4 tsp. salt
2 egg whites
1/4 cup sugar
1/4 cup Karo syrup
1 1/4 tsp. vanilla
Add salt to egg whites and beat with rotary beater until mixture forms soft peaks. Gradually add sugar, 1 tbsp. at a time, beating until smooth and glossy. Slowly add Karo, beating thoroughly after each addition, until firmly peaked. Fold in vanilla. If desired, tint with food coloring. Enough to frost two 9-inch layers.
Note: Frosting Variations: Sprinkle with 1 cup coconut or omit vanilla and add 2 tbsp. grated lemon or orange rind.
Till next time..........

Wednesday, September 21, 2016

Chocolate Cheesecake Filled Strawberries.........

Almost everyone loves strawberries and then filled with a chocolate cheesecake filling just makes them decadent. So have some fun this summer while the strawberries are sweet and enjoy this lovely decadent dessert. 
Chocolate Cheesecake Filled Strawberries
24 to 36 medium strawberries
1 cup (6 ounces) dark chocolate chip morsels 
2 tablespoons heavy whipping cream
4 ounces cream cheese, at room temperature
1/4 cup powdered sugar

Remove stems and part of inner parts of strawberries to form a small bowl. Cut a sliver off of bottom of each strawberry so that strawberry will stand on end; discard slivers. Place morsels and cream in small, microwave-safe bowl. Microwave on High (100%) power for 30 seconds; stir until creamy. If necessary, microwave at additional 10-second intervals, stirring just until morsels are melted. Let cool slightly. Place cream cheese and powdered sugar in large mixer bowl. Beat until creamy; beat in chocolate mixture. Place cream cheese mixture in large pastry bag with star tip or spoon into gallon-size heavy-duty plastic bag with a 1/4-inch-wide opening cut at one corner. Pipe mixture into strawberry cups, filling cups completely and then mounding mixture on top of each strawberry. Refrigerate for at least 1 hour. For best flavor, consume within 24 hours.
Note: If you want, you can melt a little extra chocolate in a custard cup and dip the bottom of the strawberries in it and then in chocolate cookie crumbs.
Till next time.........

Monday, September 19, 2016

Bananas Foster........

If you have ever been to New Orleans, you probably have been to Brennan's and had their Bananas Foster, the most decadent dessert ever. 
Bananas Foster
1/4 cup butter
1 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup banana liqueur
4 bananas, cut in half lengthwise, then halved 
1/4 cup dark rum
4 scoops vanilla ice cream
Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately. Serves 4
Note: I have made it without the Banana Liqueur and it is still amazing.
Till next time.........

Saturday, September 17, 2016

Mexican Fudge Sauce.........

Once in a while, you need that decadent chocolate dessert. What is more perfect than a hot fudge sundae? I am partial to Mexican chocolate with cinnamon and I like to add just a pinch of cayenne pepper. Not enough to make it hot, but enough to feel a little warmth after you swallow it. But if you want it spicier; just add more cayenne. A pinch is enough for me.
Mexican Hot Fudge Sauce 
1 cup sugar
1 cup heavy cream
1 cup cocoa powder
1/2 cup salted butter
1/4 teaspoon ground cinnamon
A pinch of cayenne pepper
Add the sugar, cream, cocoa, butter, cayenne and cinnamon to a medium saucepan. Cook over medium heat, stirring, until the butter melts. Transfer to a glass bowl and cover. Store in the fridge. When you are ready to use this sauce, heat in a pan over medium heat as it will thicken in the fridge. Yield: about 1 quart.
Till next time.........

Friday, September 16, 2016

Beef and Noodles............

What is more comforting than beef and noodles in the fall of the year. Temperatures are cooling off and we start to think of heavier more comforting foods. My mind turns to beef and noodles. Something my Mom used to make in the fall and winter. So this is a nod to my Mom.
I use the Reames frozen noodles as they taste just like homemade. After all, if you can buy them already made, why go to all that work of making them, right? I am not against convenience.
Till next time......

Thursday, September 15, 2016

Georgia Entertains..........

Georgia Entertains is not just a cookbook, it is a history of the Georgia cooks. It was revamped from the Georgia Sampler Cookbook in 1983 with a few more additions from the talented Georgia cooks. I first saw the book in 1984 at the home of a catering friend. I looked for this same book for years. It seems once it came out, it must have been sold out and the ladies that owned it; were not getting rid of it! In 2006, I saw a copy of it on and scooped it up as quickly as I could. These Southern recipes are divine and they make you think you are sitting at a Southern table enjoying that wonderful Southern Hospitality. If you ever see this book for sale in a used book sale, and you love Southern cooking; grab it, you won't be sorry. I'm hoping to keep it in my family for many years to come.
Till next time.......

Wednesday, September 14, 2016

Lobster In Maine...........

When I was vacationing in Maine I went out for lobster dinner. Much to my very pleasant surprise, a 2 lobster dinner was only $9.95!! Needless to say, I was thrilled and ate lobster several nights while I were there. I got 2 large lobsters, roll, ear of corn and plenty of butter and a bib. They are a bit messy to clean at your dinner table but they will provide a bucket or extra plate if you ask. Oh what I wouldn't give for a lobster dinner for tonight!
Till next time.......

Tuesday, September 13, 2016

Thank You Notes........

In this day of abundance and over indulgence, thank you notes are quickly becoming obsolete. It's a shame people can't take the time to acknowledge and thank you for a gift. I was taught at a very early age, hardly able to print, that no matter how big or small a gift, it deserved a thank you note. The thank you note needed to be written within a week of receiving the gift. Or as my daughter taught her child, before playing with the gift or spending the money, a thank you had to be written. Are good manners becoming obsolete? I certainly hope not.
Till next time.......

Monday, September 12, 2016

Lemon Pound Cake.........

One of my favorite cakes, Lemon Pound Cake! So rich and moist, makes my mouth water just thinking about it. You will think you are in Heaven when you taste this luscious cake.
Lemon Pound Cake 
3 sticks of butter
3 cups sugar
6 eggs
1 cup whole milk
2 Tbsp lemon extract
1 Tbsp vanilla extract
1 tsp baking powder
3 cups flour
Mix in a large bowl butter, sugar and eggs till light and fluffy. In another bowl mix flour and baking powder. The add dry ingredients to the butter mixture alternately with the milk. Then add the extracts. Pour into a well greased and floured Bundt pan or Angel Food cake pan. Bake in preheated 350 degree oven for 1 hour. Check after 45 minutes for doneness and each 5 minutes till done. Cake will rise to 5-51/2 inches.
Till next time........

Friday, September 9, 2016

Ham Balls.........

This morning I put 23 ham balls in my freezer to eat later this month/year. Making a  ham loaf is too much for me to manage. I get tired of eating it before it's gone. So making small ham balls was the answer. I use a cookie scoop to dish them out. Makes life so easy. I use that handy little cookie scoop for so much more than just cookies.
Till next time........

Friday, September 2, 2016

Sweet Thai Chili Sauce.........

Once in a while, you just need that sweet hot sauce for your favorite egg roll. This might be the one you are looking for. Your choice of peppers and whether or not you leave the seeds in will, make the difference in the amount of heat. Personally, I like the Jalapeño peppers
Sweet Thai Chili Sauce
3 garlic cloves minced 

2 hot red peppers (jalapeño, serrano, thai, cayenne, etc.)
1⁄2 cup sugar
3⁄4 cup water
1⁄4 cup vinegar
1⁄2 teaspoon salt
1 tablespoon cornstarch
2 tablespoons water 
Keep in mind it will be hotter the first day and dissipates over time. In a food processor blend together the garlic, red peppers, sugar, water, vinegar and salt into a puree; transfer to a sauce pan. Bring mixture to a boil and simmer until the mixture begins to thicken and garlic and peppers bits slightly soften, about 3 minutes. Combine cornstarch and water to make a slurry. Whisk into the sugar/pepper mixture. Bring to a boil and cook for 1 minute. Cool completely before storing in refrigerator. Yield: 1 cup approximately.
Till next time.........

Sunday, August 28, 2016

Oyster Fritters..........

We used to live near Sharptown, MD. Every year the firemen held their annual carnival. It was famous all over the area. Everyone knew what you were referring to when you mentioned the Sharptown Fireman's Carnival. Equally famous were their oyster fritters. We used to eat them between two pieces of white bread. This recipe was cut down from their original recipe that used a gallon of oysters and made 25-27 fritters.

Oyster Fritters
5.3 cups oysters
1 Tbsp pepper
1 Tbsp salt
1 1/3 Tbsp baking powder
2 - 2 1/3 cups flour
6-7 fritters

(4-5 oysters per fritter for a good sandwich)
Mix the batter and add the oysters. Scoop into hot fat and fry till nice and golden.
Till next time............

Friday, August 26, 2016


Sometimes you see a recipe that takes you right back to your childhood. My Grandpa was Irish and my Grandma was German. So there was always a mix of delightful food that came from her kitchen. This came from my Grandma's side. Cuisines from Germany, the Czech Republic, the Ukraine and that area; seemed to intermingle a lot. Grandma served it over buttered noodles. So good!

3 T margarine 
2 medium onions 
1 1/2 lb beef, cut into cubes 
2 to 3 tsp paprika 
1/2 tsp caraway seeds 
salt to taste 
In a Dutch oven, sautee onions in margarine until light yellow. Add beef, paprika, caraway seeds, and salt. Continue cooking until beef releases its juices. Add water to cover meat. Simmer until soft -11/2 to 2 hours. Keep adding water so meat stays covered. 
2 T flour 
1 c sour cream 
Mix flour into sour cream. Stir into goulash and simmer until it thickens. Serve over noodles or dumplings.
Till next time.......

Sunday, August 14, 2016

Sleepless Nights.........

Do you ever have a night where you just can't get to sleep? That was me last night and yes, I saw the moon.(and the stars, trees, cars, etc.) My brain just kept running and never stopped on any one subject. But I could not get to sleep, so today I'm like a zombie. Tonight I will sleep like a log!!
Till next time.......

Saturday, August 13, 2016

Cannoli Dip.......

If you are like me, making cannoli is not high on you priority list. They are work in my book. So here is a dip that gives you that flavor without all the work. 
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. Crispy wonton triangles, cinnamon pita chips, cinnamon graham crackers or your favorite cookies, for dipping. 
For those of you who may be dieting, here is the nutritional data for you: 258 calories per half cup serving and 35.2 carbohydrates per half cup. 8 appetizer 1/2 cup servings.
Till next time..........

Wednesday, August 10, 2016

Date Balls.......

I would call these truffles except that word denotes chocolate and there is no chocolate in these fabulous little bits of goodness. How can anyone resists these morsels of deliciousness?
Date Balls
2 cups dried dates, pitted
1/4 cup walnuts
1 teaspoon vanilla extract
1/2 cup unsweetened shredded coconut
In a food processor, pulse the dates to create a thick paste. Add the walnuts, vanilla and 1/4 cup of the coconut and pulse until incorporated and a thick paste forms again. Using a spatula, transfer the date mixture to a medium bowl. Pour the remaining 1/4 cup coconut into a separate small, shallow bowl.
Using a spoon, scoop out about 2 tablespoons of the date mixture and, with clean hands, work into a small ball. Coat the date ball with the coconut in the bowl, delicately pressing the coconut onto the ball. Continue with the remaining date mixture and coconut. Serve in mini paper cupcake liners. Store in an airtight container for up to 1 week.
Till next time.........

Tuesday, August 9, 2016

Cheese French.......

If you see this sign and want a sandwich you won't easily forget; you have to stop in. They have a Cheese Frenchee sandwich that is to die for. This is not for the calorie conscious person, as you will soon realize.They also make a Tuna Frenchee. 
Cheese Frenchee
6 slices white bread
6 slices American Cheese
1 egg
1/2 cup milk
3/4 cup flour
1 tsp salt
Corn Flakes crumbs
Oil for deep frying the sandwiches. 
Make 3 sandwiches, spread bread with mayonnaise and use 2 slices of cheese per sandwich. Close the sandwiches and trim off the crusts. Then cut the sandwiches diagonally in quarters.Combine flour, milk, egg and salt. Dip sandwiches in egg mixture and coat in corn flake crumbs and deep fry in 375F oil. Drain on absorbent paper. Serve with dill pickles.
3 servings.
Till next time.......