Tuesday, February 21, 2017

Compound Butter..........

Compound Butter is nothing more than flavored butter. You can flavor it with something savory for dinner or sweet for a brunch. Either way it is a delightful addition to a meal and very easy to make. So don't be "put-off" by compound. This first butter is a basic savory butter and great sliced on a grilled steak.
Maitre D'hotel
1/4 lb salted butter
1 tsp fresh lemon juice
1 Tbsp fresh parsley, minced
1/2 tsp ground pepper
Soften the butter and mix all ingredients together. I use my mixer for this.
Raspberry Butter
1/2 cup butter, softened, not melted
1/2 cup raspberry jam
1/2 cup clover honey
1 tsp vanilla
Mix all ingredients together and beat for about 8 minutes. Store in air tight container in refrigerator. You can serve it in a cute little dish or ramekin.
Till next time.......

Monday, February 20, 2017

Strawberry Fudge.........

Did you know you can make strawberry fudge with two ingredients. I didn't either. At least not until today. This would be a great craft for the children to make for their parents, grandparents, teachers, etc.. for Valentine's Day. Or just to make on a rainy day with dark chocolate chips and fudge frosting.
Strawberry Fudge
1 (16 oz) can of strawberry frosting
1 12 oz bag of white chocolate chips
Prepare a 9x9 pan by spray lightly with cooking spray. Over a double boiler, or in the microwave, melt your white chocolate chips. When chips are melted, remove from heat and stir in your strawberry frosting, evenly. Spread in your prepared pan and place in fridge to set for 30 minutes. Cut into squares to serve.
Optional: Top each square or heart with a half strawberry to cut the sweetness.
NOTE: Store in refrigerator in an airtight container for up to a week. I found this fabulous recipe shortcut on the following blog. Cookies & Cups 
Till next time.........

Saturday, February 18, 2017

Apricot Sauce for Chicken.........

You can use chicken tenders or pound the half chicken breast a little to make it even thickness. Cook over high heat till inner temp is 165F. Take chicken out of pan and set aside. Put the next three ingredients into the chicken pan and stir. This dish will look fancy but as you can see, it is so simple. If you are not a fan of pistachios, use chopped almonds.
Apricot Sauce
1/2 cup of apricot jam
2 Tbsp Dijon mustard
2 Tbsp Honey
Mix in the chicken pan and get all those yummy chicken brown bits from the bottom of the pan into the sauce. Roll the chicken in the sauce and top with chopped parsley and roasted, chopped and salted pistachios. 
Till next time.........

Friday, February 17, 2017

Avocado Dressing...........

Here is a fresh dressing for just about anything requiring a dressing. It's in season and it has a fresh taste. I prefer the lemon juice, but if you like limes, go for it!
Avocado Dressing
1 whole Avocado
1 clove Fresh Garlic, peeled
1/2 tablespoon fresh lime or lemon juice
3 tablespoons Olive Oil
1/4 teaspoon Kosher Salt
1/4 teaspoon Ground Black Pepper
In a mini food processor add the peeled clove of garlic, avocado, lime or lemon juice, olive oil, salt and pepper.Process until smooth, stopping to scrape down the sides a few times. Thin the salad dressing out with a little bit of water until it reaches a desired consistency of dressing. Keep in an airtight container for at least a week. 
Makes 1 cup.
Till next time...........

Thursday, February 16, 2017

Asian Sauce.........

Have you ever wondered what makes Chinese food taste so good. It's the Asian sauce they use. So good.
Asian Sauce
4 cloves garlic, crushed 
1 rounded Tbsp grated ginger root 
1 rounded Tbsp dark brown sugar
4 oz light soy sauce (less salt)
Dried red pepper flakes to taste, optional
You can use this in your stir-fries and marinate your fish or meat. Make sure you score your meat before putting it in to marinate. Make it each time you want to use it. It does not keep well for long periods of time. Perhaps a few days only. If you use it as a marinade, don't reuse it.
Till next time........

Tuesday, February 14, 2017

Parmesan Tidbits.........

We all like some snacks that are a little different from the ordinary fare. These are so yummy, you will want to make them often.
Parmesan Tidbits
1 pkg. (8 oz.)  Cream Cheese, softened
1 cup Grated Parmesan Cheese, 
divided (3/4 cup & 1/4 cup)
2 cans refrigerated crescent dinner rolls
1 red pepper, chopped
1/4 cup chopped fresh parsley
Heat oven to 350°F. 
Mix cream cheese and 3/4 cup Parmesan until blended. Unroll dough; separate into 8 rectangles. Press seams and perforations together to seal. Spread with cream cheese mixture; top with peppers and parsley. Fold each dough rectangle lengthwise into thirds; cut crosswise into 4 squares. Place, seam sides down, on baking sheet; sprinkle with remaining Parmesan. Bake 13 to 15 min. or until golden brown.
Till next time........

Monday, February 13, 2017

Canned Spiced Peaches ........

Are you looking for a quick condiment/side dish for a dinner and don't know exactly what to have? This is quick and perfect and pretty to look at. In 24 hours, you have a delicious pickled peach. 
Canned Spiced Peaches 
2 large (29 ounce) cans of peach halves, in heavy syrup
1 cup of light brown sugar, packed
1 cup of apple cider vinegar
1 tablespoon of whole cloves
1/4 teaspoon of freshly grated nutmeg
4 whole cinnamon sticks, broken into pieces
1/4 cup of fresh cranberries, optional
Drain the syrup from the peaches into a medium sized saucepan. Add the brown sugar, vinegar, cloves, nutmeg and cinnamon sticks to the syrup; bring to a boil. Reduce heat to a simmer and cook for 5 minutes. Meanwhile, carefully place the peach halves and cranberries, if using, into a covered storage bowl. Pour the hot syrup over the top. Cover and refrigerate for a full 24 hours at least; longer is even better, up to a week. Transfer the peaches and syrup to a serving dish.
Till next time........

Sunday, February 12, 2017

Pizza Dough.........

Why buy Pizza dough when it is so easy to make? Give it a try and you won't buy pizza dough again.
Pizza Dough
1 1/2 cup warm water
2 Tbsp sugar
2 1/4 tsp active dry yeast 
3 3/4 cup flour
1 Tbsp Kosher salt
3 Tbsp extra virgin olive oil
Combine water, sugar and yeast in small bowl. Let sit 5 minutes. Mix flour and salt together in the bowl of a heavy duty mixer fitted with dough hook. Add oil to yeast mixture. Pour yeast mixture into flour mixture and knead on low speed for 10 minutes. Place dough in a lightly oiled bowl, turning to coat. cover with plastic wrap and let rise in a warm place for 1 hour. Punch dough down and divide in half. Shape into 2 balls. lightly brush dough balls with olive oil and cover completely with plastic wrap. Let rise another 45 minutes. Preheat oven to 450 degrees. Lightly grease pizza pan or dust with cornmeal. Take each dough ball and using your fingers, pat it out from the center to the edge, leaving the outer edge a bit thick. Top with favorite toppings. Bake 10-15 minutes until edges are golden brown. 
Till next time.......

Friday, February 10, 2017

Slow Cooker Artichoke Spinach Dip.......

We are all busy these days and looking for a shortcut when we entertain. Here is a Spinach Artichoke dip that is made in the slow cooker. Put the ingredients in the slow cooker, set it and then wait for it to be done. While you are able to go about and do other things.
Slow Cooker Artichoke Spinach Dip
1 (10 oz.) bag fresh baby spinach,  chopped
1 (13.75 oz.) can quartered artichoke hearts, chopped and drained
1 (8 ounce) pkg cream cheese, cut into 1-inch cubes
1 cup light sour cream 
1 cup shredded Mozzarella cheese
1/2 cup grated Parmesan cheese
1/3 cup finely-chopped Vidalia onion
4 cloves garlic, minced
1/2 tsp. black pepper
1/4 tsp. salt
Combine all ingredients in a large mixing bowl and stir until evenly combined. Spray the inside of your slow cooker and put the mixture into the crock part of your slow cooker. Cook on low for 3-4 hours or on high for 2 hours, or until the dip is completely warmed through and the cheese is melted. Stir and put into a serving dish. Serve warm with pita chips, pretzel crackers, etc.
Till next time.........

Thursday, February 9, 2017

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

This sauce is so good but it is definitely HOT. Not enough to burn your mouth, but leaves the heat lingering for sure. It is good on fried shrimp, roasted cauliflower, chicken and salmon. Just let your imagination go. It is great used as a dipping sauce for Chicken tenders. If you want to drop the heat, leave out the Sriracha and cut back on the Thai sweet chili sauce. Both give heat to the sauce. I store mine in a small jelly jar.
Creamy Thai Sweet Chili Sauce
1/4 cup Thai sweet chili sauce
4 tablespoons mayonnaise
2 1/2 tablespoons honey
1 tablespoon Sriracha
Mix well and put in a small jar and refrigerate.
Till next time........

Thursday, February 2, 2017

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

Bean Dip was the Hummus of the 60's. Yes, even back then we had hummus, but it tasted better than the chick pea hummus of today. This actually had a good flavor. Okay, so that's just my opinion. But you could add anything you wanted to it, the choice was yours.
Bean Dip
11/2 cups white beans, canned, drained 
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. This is a blank canvas for adding whatever you like. Yield: 2 cups  Add ins: Diced tomatoes, Jalapeños, Scallions, Red sweet pepper.
Till next time..........

Tuesday, January 31, 2017

Pimento Cheese Spread..........

Kraft puts out this yummy Pimento Cheese spread in a little jar for around $2.98. Many times I reach for it and then put it back, as that's a bit much for such a little jar. At least in my budget. But here is a recipe for it that to me is better. It is not as creamy, but has more cheese and more pimento flavor. 
Pimento Cheese Spread
1 7-ounce jars sliced pimientos, drained
1 1/2 10-ounce bricks sharp Cheddar,  grated
1/2 cup mayonnaise
Place the drained pimientos in a blender or food processor and puree until small chunks. Using an electric mixer, combine the pimientos and cheese, beating until smooth. Beat in the mayonnaise.
Till next time........

Saturday, January 28, 2017

Friday, January 27, 2017

Snowy Net........

Just something interesting at the field.
Till next time.......

Thursday, January 26, 2017

Philips Crab Cakes.......

If you have ever enjoyed the crab cakes at Philip's Crab House in Ocean City, MD., you will love these.
Crab Cakes
1/2 lb. backfin crab meat
1 lb.jumbo lump crab meat
1/4 c. chopped parsley
3/4 c. Ritz crackers, crushed
3/4 tsp. Worcestershire sauce
3/4 tsp. lemon juice
3/4 tsp.Seafood seasoning
3/4 tsp. Dijon mustard
1/2 cup mayonnaise
1 large egg

Combine the egg, Worcestershire sauce, lemon juice, seafood seasoning, Dijon mustard and mayonnaise in a bowl. Place the crab meat, parsley and Ritz crackers into a separate bowl. Mix very lightly to combine. Add the wet ingredients to the crab mixture and combine lightly. Portion into 5-ounce cakes and broil, bake, or pan fry until browned on both sides. (or mini for appetizers.)
Till next time.......

Wednesday, January 25, 2017

Chicken n' Dumplings..........

One of my favorite comfort foods is Chicken n' Dumplings. They just make everything better. If you let this dough "rest" for 15 minutes after you pull it together, it rolls out real easy.
Chicken n' Dumplings
2 cups flour
1/2 teaspoons baking powder
1 pinch Salt
2 Tablespoons Butter
1 cup buttermilk, (you can use regular milk if needed)
2 quarts chicken broth
3 cups cooked chicken
In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball. Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2x2. Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings.To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they not doughy tasting. Add the cooked chicken to the pot and you’re done!
Till next time.......

Sunday, January 22, 2017

Crazy Salt...........

I would imagine you have all heard of Crazy Salt. It's just a flavorful salt with herbs and spices. It is easy to make and keep in your spice cabinet. Don't buy it with all the preservatives in it. This is all stuff you already have in your spice cabinet. Just mix them together and enjoy. If you want a finer salt, put all ingredients in a spice grinder and pulse till you get the degree of finest that you want. I like to pulse the salt and then add the rest of ingredients.

Crazy Salt

1/4 cup kosher salt
4 teaspoons granulated garlic
1 tablespoon fresh ground black pepper
2 teaspoons granulated onion
1/2 teaspoon celery salt
1/2 teaspoon cayenne pepper
Optional: 1/4 teaspoon finely crushed sage
Combine all the spices in a jar and stir or shake to combine. Store in an airtight container until ready to use. Makes approximately 1/2 cup. Enjoy!

Till next time.........

Saturday, January 21, 2017

Carrot Hummus.......

Hummus is a funny thing. You either like it or you don't. To me, it has little flavor, but then I don't like chick peas for the same reason. But Carrot Hummus has some flavor. The sweeter the carrots, the sweeter the hummus. Depending on your carrots, the dip is usually a light orange in color. It all depends on your carrots.

Carrot Hummus
8 ounces carrots, peeled and cut into 1-inch pieces
3 cloves garlic, peeled and left whole
2 tablespoons plus 1/2 cup extra-virgin olive oil
Kosher salt
One 15-ounce can chickpeas, drained and rinsed
2 tablespoons lemon juice
1/8 teaspoon cayenne pepper
Root vegetable chips, for dipping
Preheat the oven to 425 degrees F.
On a small rimmed baking sheet, toss together the carrots, garlic, 2 tablespoons olive oil and 1/2 teaspoon salt. Cover with aluminum foil and roast until the carrots and garlic are both tender and soft, about 15 minutes. Remove from the oven and cool to room temperature. Place the carrots, garlic and chickpeas in a food processor. Pulse to combine and break apart slightly. Add the lemon juice, 1/2 cup olive oil, cayenne and 1/4 teaspoon salt. Puree until smooth and an even pale orange.
Till next time.........

Thursday, January 19, 2017

Boeuf Bourguignon...........

Fancy, Schmancy. Yes, it does sound that way. But Boeuf Bourguignon is nothing more than an elevated French beef stew with burgundy wine. It is head and shoulders above your ordinary beef stew. It is rich and full of flavor from the herbs, veggies, beef, mushrooms and red burgundy wine. It is slow cooked to perfection. You must brown the mushrooms and beef before combining them with the other ingredients. My recipe? Well, there are thousands on the internet and all pretty much the same. So check out the internet and pick the one that sounds the best to you. There are a lot of ingredients to it, but that's what makes the flavor.
Till next time........

Tuesday, January 17, 2017

Corn Dip.........

Corn Dip is a little unusual and something you might want for any gathering. It is a large recipe so is perfect for a crowd. Your guests will love it! This has some kick to it, so if you aren't into a bit spice, pass this up. I love it!!

Corn Dip
3 11-oz. cans sweet corn & diced peppers, drained
2 4.5-oz. cans chopped green chiles
6-oz. can chopped jalapenos, drained and liquid added to taste
1/2 cup green onion, chopped
1 cup mayonnaise
1 cup sour cream
1 tsp. pepper
1/2 t. garlic powder
16-oz. pkg. shredded sharp Cheddar cheese 
Mix together all ingredients and jalapeno and refrigerate. Serve with corn chips for scooping. Makes about 6 cups.
Till next time.......

Monday, January 16, 2017

Ice Storm.........

Nothing like an ice storm to make a person dig out their sleeping bag and kerosene lamp. Just in case power went out and I lost heat, lights, etc. But morning came and all is well. Looks like we dodged the bullet this time with the ice storm. Although the roads are slick, the power stayed on. Grateful for the favor.
Till next time........

Friday, January 13, 2017

Pork and Sauerkraut.........

It’s a dark and dreary day again today.It's getting ready for our ice storm on Sunday. 
I just cleaned up my kitchen from a late breakfast and put some boneless spare ribs and kraut in my small slow cooker. There is no low or high on it, just one heat setting. So will check it in 4 hours and see how much longer it will have to cook. I put some sugar and caraway seeds in the kraut, my Bohemian style kraut. I say "my" style as I don't put potatoes or onion in mine and I know it is not authentic. It will be so good with some nice tender pork for supper. I get really hungry for kraut about twice a year. 
Till next time.....

Friday, January 6, 2017

Cream Cheese Buttermilk Biscuits........

In the South, they have recipes that are pretty much standard to that area. Cream Cheese Buttermilk Biscuits fit that scenario. They are small, moist and fluffy. Yup, that's a Southern biscuit. (I use a smaller cutter and then cut the time by a minute or two until the tops are golden brown.) These are great with butter and jam or with that wonderful Virginia Baked Ham.
Cream Cheese Buttermilk Biscuits
2 cups flour
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
2 Tbsp sugar
4 Tbsp very cold unsalted butter
4 Tbsp very cold cream cheese
3/4 cup buttermilk
Preheat the oven to 400 F. Line a baking sheet with parchment paper. In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar. Add the butter and cream cheese, and blend them into the flour mixture with a pastry blender. There should be some uniformity but still with clumps of fat. Add the buttermilk and stir to combine with a rubber spatula or wooden spoon. Flour your hands, then dump the dough out onto a well-floured work surface. Knead just a very few times, until it comes together. Pat out dough to about 1/2 an inch thick. Cut into rounds with a 2 1/2 inch floured biscuit cutter. Transfer the rounds to  parchment paper on a baking sheet. Bake at 400 F for 14 minutes, until the tops are golden brown. (If using salted butter, cut the salt to 3/4 tsp.)
Till next time..........

Wednesday, January 4, 2017

Biscuit Dumplings...........

You are in a hurry for supper, what do you do? Get out the leftover stew or soup and make some biscuit dumplings. So quick and so good.
Biscuit Dumplings
2 cups Original Bisquick™ mix
2/3 cup milk
Stir ingredients until soft dough forms. Drop by spoonfuls onto boiling stew; reduce heat. Cook uncovered 10 minutes. Cover and cook 10 minutes; do not lift the lid.
Till next time.........

Monday, January 2, 2017

Pizza Dough.........

It's so easy to make your own pizza. Give it a try and you won't buy pizza again. Get out your favorite toppings and get at it!!
Pizza Dough
1 teaspoon (scant) Active Dry Yeast
3/4 cups Warm Water
2 cups All-purpose Flour
3/4 teaspoons Kosher Salt
3 Tablespoons Olive Oil
Sprinkle yeast over 3/4 cups warm (not lukewarm) water. Let stand for a few minutes.In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it. Note: it’s best to make the dough at least 24 hours in advance.
Till next time.......

Saturday, December 31, 2016

Mini Popovers.......

Mini Popovers can be used for Hor'd'oeuvres, snacks or just about anything you want a small bite for. Dip them in melted butter and roll them in cinnamon and sugar for a great breakfast treat.
Mini Popovers
3 tablespoons melted butter, divided
2 eggs
1 cup milk, warmed for 30 seconds in the microwave (should be lukewarm to warm)
1 cup all-purpose flour
1 teaspoon kosher salt
Preheat the oven to 400 degrees F.
Using a pastry brush, coat 8 muffin cups with 1 tablespoon of the melted butter and put the tin in the oven for 5 minutes. Meanwhile, mix the eggs in a blender until light yellow. Add the warmed milk and blend. Add the flour, salt and remaining melted butter, and blend until smooth.Bake, without opening the oven door, for 10 minutes. Reduce the oven temperature to 350°F and bake until the popovers are brown, crusty and fully puffed, 8 to 10 minutes longer. Transfer the popovers to a platter and serve warm. Makes 24 mini popovers.
Till next time.......

Friday, December 30, 2016

Coney Island Chili........

This is the perfect chili dog! A chili meat sauce on a hot dog with yellow mustard,  onion and you are ready to chow down on some really good eating. You can also add some grated cheddar cheese, if you like.
Coney Island Chili for Hot Dogs
1 pound ground chuck
1 six ounce can Hunts tomato paste
1 Cup water
1 Tablespoon sugar
1 Tablespoon prepared yellow mustard
1 Tablespoon dried, minced onio
2 teaspoons chili powder
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon ground cumin (heaping)
1/4 teaspoon ground black pepper
In a 2 quart saucepan, brown the ground chuck, breaking into very small pieces; use a masher if necessary. Salt and pepper the meat as you cook it. Do not drain the fat. Add the remaining ingredients. Simmer, uncovered, 30−45 minutes until it thickens. Stir occasionally. Allow to cool, cover, and refrigerate. This chili sauce is also good on Nachos and French Fries.
Till next time.........

Thursday, December 29, 2016

Cinnamon Frozen Yogurt........

The holidays are almost over and you are all looking for something a little lighter. This just might be what you are looking for.
Cinnamon Frozen Yogurt
One 35.3-ounce container Greek yogurt
1/2 cup sugar
2 teaspoons cinnamon
1 teaspoon pure vanilla extract
Strain the yogurt through a fine-meshed strainer for 2 hours. Put the strained yogurt, the sugar, cinnamon and vanilla extract in a blender and blend until the ingredients are incorporated, about 2 minutes. Transfer the yogurt mixture to an 8-inch square baking dish and freeze until firm, about 1 hour.
Till next time........

Wednesday, December 28, 2016


You need a quick dessert and no time to waste. What should you do? Make a Brookie! What's that, you never heard of it?Well, it's a fun dessert made with a brownie mix and chocolate chip cookie dough mix. What could be easier.
Brownie Mix and ingredients listed to make it. 
Packaged chocolate chip cookie dough. 

In separate bowls, prepare the brownie and cookie mixes according to the package instructions. In a greased muffin pan, place 1 scoop of brownie batter and top with 1 scoop of the cookie dough. In a preheated oven to 350° bake for 20 minutes but check around 12 to 15 minutes, so your brownies stay moist.
Till next time........

Tuesday, December 27, 2016

Ham Egg Cheese Strata.......

Nothing says love, like a ham, egg and cheese casserole for breakfast......or supper. You can make it in a large casserole or individual ramekins. But whatever pan you use, just enjoy it. It's perfect for New Year's Morning.
Ham Egg Cheese Strata
1 Tbsp olive oil
1/2 red bell pepper, diced
2 green onions, diced
1 clove garlic, minced
1 cup chopped ham
2 ounces sharp cheddar cheese, shredded
5 large eggs
2/3 cup half & half or whole milk
couples of splashes of Tabasco
kosher salt and pepper
Preheat oven to 375 degrees. Place four (8 ounce) ramekins on a baking sheet and spray lightly with cooking spray. In sauté pan heat olive oil. Add the bell pepper and onions and sauté for 6-7 minutes over medium heat. Add the garlic and sauté for another minute or two. Remove from heat and let cool. Add the ham and the shredded cheese to the vegetable mixture and divide the mixture between the four prepared ramekins. Combine eggs, half & half or milk and Tabasco sauce in a bowl. Whisk until frothy. Season with salt and pepper. Distribute egg mixture between the ramekins. Place baking sheet in oven and bake for 25-30 minutes or until puffed and browned.
Till next time......

Tuesday, December 20, 2016

Candied Orange Peel.........

Candied orange peel is one of those things we only make at the holiday. Strange isn't, something that good and we only make it once a year. 
Candied Orange Peel
6 thick-skinned Valencia or navel oranges
4 1/2 cups sugar, plus extra for rolling
1 1/2 cups water
Cut tops and bottoms off of the orange and score the orange into quarters, cutting down only into the peel and not into the fruit. Peel the skin and pith of the orange in large pieces, use the orange for another recipe. Cut the peel into strips about 1/4-inch wide. Put the orange peel in a large saucepan with cold water to cover, bring to a boil over high heat. Then pour off the water. Repeat 1 or 2 more times depending up how assertive you want the orange peels to be. (Test kitchen liked the texture of a 3 time blanch best, it also mellowed the bitterness. But it is a matter of preference.) Remove the orange peels from the pan.
Whisk the sugar with 1 1/2 cups water. Bring to a simmer and cook for 8 to 9 minutes (If you took the sugar's temperature with a candy thermometer it would be at the soft thread stage, 230 to 234 degrees F.) Add the peels and simmer gently, reducing heat to retain a simmer. Cook until the peels get translucent, about 45 minutes. Resist the urge to stir the peels or you may introduce sugar crystals into the syrup. If necessary, swirl the pan to move the peels around. Drain the peels, (save the syrup for ice tea.) Roll the peels in sugar and dry on a rack, for 4 to 5 hours. Return to the sugar to store.
Till next time.......

Saturday, December 17, 2016

Cinnamon Honey Butter.........

If you have ever been to the Texas Roadhouse for dinner; you know how delicious their rolls and this butter is. So Good!!
Cinnamon Honey Butter
1 stick of butter, softened
1/2 cup Honey
1/2 cup powdered sugar
1 tsp ground cinnamon
Beat the butter and honey together for 30 seconds and add the rest of the ingredients. Beat until the consistency you want. Put in container and refrigerate it.
Till next time.......

Friday, December 16, 2016


It's cold and dreary out and soon time to dig out the pot for chili. When it gets to single digit temperatures and minus degrees, it's definitely chili or soup time.
Everyone has their favorite recipe and there are so many on the Internet, there's no need to post one here. As you can see, I like to top mine with sour cream and scallions. But many like to top it with shredded cheese. To each their own. Just enjoy a nice hot bowl of chili.
Till next time........

Thursday, December 15, 2016

Roast Beef Sliders..........

Are you looking for something easy for a Christmas Eve or New Year's Eve gathering? Roast Beef or Ham sliders are perfect. You make them ahead of time and then bake them for 10-15 minutes before serving time. Did you get that....make ahead of time. YES!
Roast Beef Sliders
1 white onion, thinly sliced
2 tbsp butter, divided
1 tsp salt
12 Kings Hawaiian Rolls
12 slices of Pepper Jack or Monterey Jack cheese
12 slices of roast beef deli meat
Preheat oven to 350 degrees F. Melt 1 tbsp of butter in a large skillet over medium low heat. Add in the onion and salt, stir and cook until soften, 5 to 10 minutes set aside in a container. Put the bottom half of the rolls in a baking dish. Lay out 6 slices of cheese over the roll bottoms. Place 1 slice of roast beef on each roll. Fold beef up to fit roll. Spoon a teaspoon of the onions over each roast beef slice. Lay out the remaining 6 slices of cheese over the top of those. Place the tops of the roll on top of the cheese. Melt remaining butter and brush over the tops of the rolls. Place in the oven and bake for 10-15 minutes or until cheese is melted. Makes 12 small sandwiches, will serve 6-12 people. For ham sliders just substitute ham for the roast beef and use Swiss cheese.
Till next time......

Monday, December 12, 2016

Puff Pastry Appetizer.......

Here is a really quick and easy appetizer. It's just puff pastry cut in one inch square pieces  w/a dab of chopped dried cranberry, sugar and cream cheese mixed together. I put a bit on one piece put the top on, brushed it with egg wash and Turbinado sugar (raw sugar). That makes just 2 bites for an appetizer.

You can also stuff them with cream cheese, chives and green olives. The stuffing is your choice but they do make a fun little appetizer.
Till next time......

Sunday, December 11, 2016

Mini Shrimp Cocktails.........

Nothing better than a nice shrimp cocktail before your dinner. But sometimes, you don't want a huge jumbo shrimp appetizer. Here is an alternative, a mini shrimp appetizer. It's a little shot glass with 4-5 little  shrimp. You want to look for a bag of frozen shrimp that says, 71-90 shrimp per lb. I thaw them out on a paper towel to absorb any extra moisture from them. I also, prefer the odd number of shrimp in the glass. I think it just looks better esthetically. But that choice is yours. Enjoy your Christmas Season. My cocktail sauce is just ketchup, horseradish  to taste and a squeeze of lemon juice. Everyone has their own dipping sauce and there is no "double dipping". No one likes a double dipper, now do we?
Till next time........

Saturday, December 10, 2016

Ham Roll-ups...........

If you are like me, you are looking for easy and fast appetizers for the holidays. For a quick appetizer, take a slice of deli ham and spread it with some softened cream cheese. Then spread some Major Grey's Chutney over the cream cheese and roll up starting at the long edge. Then cut in bite size pieces and secure with a decorative toothpick. Yummy and easy! Since these are so easy, make as many of them as you need, maybe a few more for leftovers. 
Till next time......

Friday, December 9, 2016

Lemon Cookies...........

We are all getting rushed this time of year, but we still need cookies and time is slipping away. Here is a quick and easy recipe for some delicious soft cookies.

Lemon Cookies
1 (18.25 ounce) package lemon cake mix 
2 eggs 
1/3 cup vegetable oil 
1 teaspoon lemon extract 
1/3 cup confectioners' sugar for decoration 
Preheat oven to 375 degrees F (190 degrees C). Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an un-greased cookie sheet. Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.
This can be done with a spice cake mix as well. Makes a lovely holiday cookie.
Till next time......

Thursday, December 8, 2016

Sausage Stuffing Ball Appetizers.......

Make your own sausage stuffing and form into bite size balls and bake at 375F for about 15 minutes. We all have our own special Stuffing recipe, so no need to post one here. But the dipping sauce for these tasty morsels is beyond good. Put a pick into them and serve them with this delightful sauce.
Cranberry Dipping Sauce
1 1/2 cups leftover cranberry sauce
1/4 cup orange juice
pinch of Kosher salt
Combine over low heat until mixed completely and serve with baked sausage stuffing balls.
Till next time.........

Sunday, December 4, 2016

Russian Tea Cakes.......

I am in the Christmas cooky baking mode. Yesterday I made these melt in your mouth Russian Tea Cakes. So easy to make and so delicious. The recipe is all over the Internet, so I won't publish it here. It takes very few ingredients and things you would normally have on hand in your pantry. At least in my pantry. 
Enjoy the Christmas season.
Till next time.......

Saturday, November 26, 2016

Caribbean Sunset.......

This time of year, we are starting to have Holiday parties. But not all of our friends drink alcohol. So what do we do? Here's a great idea for a Mocktail for them. After all, we want everyone to feel welcome. If you don't want to serve alcohol at all, well, this works just fine to go with your appetizers.

Caribbean Sunset
32 Ounces Lemon/Lime soda or Ginger Ale
16 Ounces  Orange Juice
16 Ounces Lemonade
8 Dashs grenadine
8 each: orange wheel, lemon wheel, and maraschino cherry as garnis.
Fill a 16-oz glass half full of ice Add Orange Juice and Lemonade. Top off with Lemon/Lime soda or Ginger Ale followed by a splash of grenadine. Garnish with an orange wheel, a lemon wheel and a maraschino cherry. Makes 8 drinks.

Give this a try and I'm sure your guests will love it.
Till next time........