Tuesday, January 16, 2018

Slow Cooker Chocolates..........

It's winter and cold outside and you need a chocolate fix. It's too cold to venture out so you can make your own delicious chocolates using your slow cooker.
Slow Cooker Chocolates
2 pounds salted dry-roasted peanuts
4 ounces German's sweet chocolate (about 4 squares)
One 12-ounce package semisweet chocolate chips (about 2 cups)
2 1/2 pounds white almond bark

Put the peanuts in the bottom of a 4-quart slow cooker. Layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips and then the almond bark. Set the temperature on warm and cook for 2 1/2 - 3 hours. Do not stir the mixture. After 3 hours, stir the mixture with a wooden spoon until smooth. Drop the candy into cupcake pan liners using about 2 tablespoons per liner. Allow the candy to cool completely before removing the cupcake liners. 30-40 piece cupcake size. Double if mini papers are used.
Till next time......

Thursday, January 11, 2018

Mincemeat Bars...........

I love mincemeat, always have and always will. So when I get hungry for mincemeat and I don't want to make a pie, I go to this recipe.
Mincemeat Bars
2 cups All Purpose Flour
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, melted, cooled
1/4 cup milk
1 (27 oz.) jar None Such® Ready-to-Use Classic Original Mincemeat
HEAT oven to 400°F. Combine flour, sugar, baking soda and salt in large bowl. Add oil and milk, stirring until evenly moistened. Reserve 1 cup crumb mixture. PRESS remaining crumb mixture in 13 x 9-inch baking pan to form a crust. Top with mincemeat. Sprinkle with reserved crumb mixture. BAKE 30 to 35 minutes or until golden brown. Cool completely on wire rack. Yield: 30 bars or 60 squares.
Note: I like using a 8x8 pan better.
Till next time.......

Tuesday, January 9, 2018

Slow Cooker Macaroni and Cheese..........

It's cold and about to be snowy as well. So dig out the Slow Cooker and make a nice comforting dish of macaroni and cheese. What could be more comforting than that?
Slow Cooker Macaroni and Cheese
8 oz of Elbow Macaroni (uncooked)
5 cups of Shredded Cheddar Cheese
2 large eggs, beaten
1 1/2 cups of Milk
1 13oz can of Evaporated Milk
1/4 cup butter
1 tsp Salt
Dash of Pepper 
Dash of Paprika
In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot. Serves 6-10 Depending on if this is an entree or a side.
Till next time........

Monday, January 8, 2018

Apple Crisp..........


This time of year, the apples are at their finest. Do yourself a favor and bake up a dish of Apple Crisp for yourself and/or your family.
Apple Crisp
4 medium tart cooking apples, sliced (4 cups)
3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup 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 whipped cream or ice cream.

Till next time.......

Saturday, January 6, 2018

Frozen Lake........

Went to the lake yesterday and could not resist taking photos of the frozen lake. It was frozen all over and so pretty.
Till next time........

Thursday, January 4, 2018

Tree Snow......

Just some snow hanging around the tree. Not covering it, just sort of hanging around.
Till next time.......

Wednesday, January 3, 2018

Steak Tartare.......


SNEAK PEEK:
I like to try new things and I have never had Steak Tartare. So in the next  few days, I plan to try it. I found a recipe that sounds good, so will give it a try. I can't see buying it in a 4 star restaurant when I don't even know if I would like it. Right? These are the ingredients. Will let you know what I think of it.
Till next time.

Tuesday, January 2, 2018

Sweet Hawaii Chicken.......

The holidays are over and you don't want to do anymore cooking!! Right? Well, throw this in your slow cooker and forget it. Fix a pot of rice and your meal is complete without a lot of fuss.
Sweet Hawaii Chicken
2 lb. Chicken tenderloin chunks
1 cup pineapple juice
1/2 cup brown sugar
1/3 cup soy sauce
Combine all together, cook on low in Crock-pot 6-8 hours.
Serve with white or brown rice and enjoy. 
Till next time.......

Monday, January 1, 2018

Slo-Cooker Carolina Pulled Pork........

First of all, Happy New Year everyone! It's New Year's and pork is generally on the menu. What could be easier than putting it all in a slo-cooker and forgetting it.  I like to add a few red peppers. But that's just a personal preference and totally not necessary. This recipe comes from the west North Carolina area. When it's done, just shred and enjoy!



Slo-cooker Carolina Pulled Pork

2 - 2.5 lbs. boneless pork loin

1/2 onion sliced
1 Tbsp paprika
1 tsp black pepper
2 tsp salt
1/2 16 oz. bottle BBQ sauce (your choice of BBQ sauce)
2 cloves garlic, minced or pressed
1/2 cup water
Add all ingredients to the slow cooker.
Cook on medium for 6 hours or low for 8-10 hours.
Then shred and enjoy!

Till next time........

Cranberry Lemon Almond Biscotti..........

One of my favorite cookies is Cranberry Lemon Almond Biscotti ( Bis-coat-tee). I learned how to make it last year and I love this recipe. You can dip it in chocolate or just have plain. Super good. 
Cranberry Lemon Almond Biscotti 
 2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup salted butter, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
3/4 cup almonds, sliced
2/3 cup dried cranberries
12 ounces good-quality dark chocolate, chopped (or about 1/2 pkg dark chocolate chips)
Preheat the oven to 350 degrees F. 
Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the almonds and cranberries.
Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes. 
Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15-20 minutes. Transfer the biscotti to a rack and cool completely. 
Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip the bottoms of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Refrigerate until the chocolate is firm, about 35 minutes. The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.
Till next time........

Friday, December 29, 2017

Berry Bread Pudding.........

If you are looking for that very special bread pudding for you holiday breakfast, this is it. Look no further for a delightful breakfast. This is served at the The Duke of Windsor Inn, Cape May, NJ. Try it and enjoy it.
Berry Bread Pudding
8 slices day-old white bread
6 oz cream cheese
2 3/4 tbsp sugar plus 1 tsp cinnamon
2 cups fresh raspberries, blueberries or blackberries
1/2 cups brown sugar
8 eggs
2 cups milk
2 tsp vanilla extract
Preheat oven to 350°  Use 9 x13 baking pan.  Spread each slice of bread with cream cheese and sprinkle with cinnamon sugar mixture.  Cube bread and place in bottom of pan. Distribute berries evenly over bread.  Sprinkle half the brown sugar over cubes.  Beat together eggs, milk, and vanilla; pour over cubes.  Sprinkle with remaining brown sugar. Bake 50-60 minutes or until knife inserted in center comes out clean. Top with a spoonful of sweetened sour cream and garnish with sliced strawberries or blackberries.
Serves 10.
Till next time.........

Friday, December 22, 2017

Bread Tip........

I have great bread tip for you! When you are making homemade bread, add 1 Tbsp of cornstarch per cup of bread flour. It will give you a much lighter texture to your bread. I learned of this several months ago and it DOES work! I do it all the time now. Another tip I have learned is warm up your bread machine pan. That way when you add the warm water it doesn't cool off from a cold pan. Enjoy this recipe, it is so good.






White Bread
1 cup warm water (110 degrees F/45 degrees C) 
3 tablespoons white sugar 
1 1/2 teaspoons salt 
3 tablespoons vegetable oil 
3 cups bread flour + 3 Tbsp cornstarch (whisk together)
2 1/4 teaspoons active dry yeast 
Place water, sugar, salt, oil, bread flour and yeast into pan of bread
machine. Bake on White Bread setting medium crust. Cool completely on wire rack before
slicing.
Till next time.........








Friday, November 3, 2017

Sex Offenders............

Yes, I know. This is not something we like to think about. But.......they look normal and they are in our neighborhoods. I am not asking you to be afraid. I am asking you to be aware; so you can protect yourself and your children. The government in each state has a website that will list all registered sex offenders in your area. Of course, those that aren't registered still remain an unknown threat. Crime is everywhere now. It has moved into the suburbs, no area is safe anymore. The states also have a website that will show the crime in your area. Check these websites out. They hold a valuable amount of information. Always be aware of your surroundings. Protect yourself!!
Till next time........

Sunday, October 29, 2017

Waterfowl........

I was privileged to see a Pelican over the weekend. So of course I had to use my camera. The Pelican was just enjoying an afternoon on the water.



Then I saw a Cormorant who decided to pose for as many photos as I wanted to take. While some waterfowl was cooperative, many were skittish.
Till next time........

Monday, October 16, 2017

Peanut Butter Eggs/Or Small Bites.........

I know it isn't time for Easter, but these are just so good, I had to post them. Shape them into little peanut butter balls if it isn't Easter season. Great for Halloween treats as well.
Peanut Butter Eggs
1 lb. (about 3 1/2 cups) powdered sugar
1 1/2 cups peanut butter
4 oz. cream cheese
1/2 cup butter or marg, softened
1/2 tsp. vanilla
Mix together with hands until thoroughly blended. Shape into eggs or small bites. Chill until firm. I like putting them in the freezer to chill. Dip in chocolate coating. Melt chocolate for coating, a crockpot on low heat works well. It keeps the chocolate at a uniform heat.
Till next time........

Friday, October 6, 2017

Apple Pie w/Cheddar Cheese Pie Crust..........

I never understood why my Mom always like cheddar cheese with her apple pie. Not until years later when I tasted cheddar cheese pie crust. The flavor with apple pie is awesome!! This recipe is from Nancy Fuller and she uses a food processor to blend the crust. I prefer using a pastry blender. It's just a matter of choice. Either will work, just be sure not to over process the dough if using the food processor or the pastry blender. Using 2 different types of apples, just adds to the flavor of the pie. Check out other recipes from Nancy Fuller at the link below.
Pie Crust:
2 1/4 cups all-purpose flour, plus more for dusting
1 teaspoon sugar 
1/4 teaspoon kosher salt 
1 cup cold unsalted butter, cut into 1/2-inch pieces 
1 cup (4 ounces) grated extra-sharp white Cheddar 
6 Tbsp cold water
Combine the flour, sugar and salt in the bowl of the food processor and give it a quick pulse to blend the ingredients. Add the butter and pulse until the mixture looks like crumbly sand. Add the cheese and pulse again until combined and cheese is worked into the mixture and cut into small chunks. Turn the mixture out into a bowl, drizzle in 6 tablespoons cold water, and mix in with a rubber spatula until the flour is moistened. Add another tablespoon of water, only if needed. Divide the dough in half, shape each half into a ball and flatten to a disc. Rest the dough to relax the gluten, 30 minutes in the fridge.
Roll out 1 disc of the dough on a lightly floured surface to a 12-inch round. Transfer to a 9-inch pie dish. Add the apples in an even layer and dot with the butter. Lightly brush the edges with egg wash. Roll out the next dough round, slightly smaller than the first. Cover the top of the apples with the second pie dough, pressing the edges to seal the crust. Trim the crust so you are left with a 1-inch overhang. Tuck the crust underneath itself so it's flush with the edge of the pie plate. Crimp the edges decoratively. Brush the pie with the egg wash and sprinkle with the turbinado sugar. Make 5 air slits in the center of the pie. Preheat the oven to 425F degrees. Adjust the baking racks to the center of the oven. Place the pie on baking sheet and bake for 25 minutes.  Lower the oven temperature to 350F degrees and bake for 45 minutes longer. Cool to room temperature, at least 3 hours, before slicing.
Apple Filling:
2 pounds Granny Smith apples, peeled and sliced into 1/4-inch wedges
1 1/2 pounds Braeburn apples, peeled and sliced into 1/4-inch wedges 
1/2 cup granulated sugar 
1/4 cup all-purpose flour 
1/4 cup packed light brown sugar 
1/2 teaspoon ground cinnamon 
1/4 teaspoon freshly grated nutmeg 
2 tablespoons butter, sliced into pats 
1 egg, beaten with 1 tablespoon water 
1 tablespoon turbinado sugar, for sprinkling 
Combine the Granny Smith apples, Braeburn apples, sugar, flour, light brown sugar, cinnamon and nutmeg in a large bowl and toss to combine.
Till next time.........

Tuesday, October 3, 2017

Sweet Italian Dressing.........

As you all know, Italian dressing is oil and vinegar and herbs. But for a pasta salad, I like a little sweeter Italian dressing. I hope you like it as well. By experimenting, I came up with this recipe and I really like it.
Sweet Italian Dressing
1/4 cup Rice vinegar, scant
1/4 cup granulated sugar, scant
1 Tbsp Dijon mustard
1 tsp dried Basil
1/2 tsp salt
1/4 tsp black pepper
1 tsp minced garlic
1 Tbsp Parmesan cheese, grated
3/4 cup oil
Blend the top 8 ingredients in a blender. Then slowly add the oil with the blender on highest speed. The dressing will be thick. Put in jar and keep in fridge.
Till next time........

Monday, October 2, 2017

Zucchini Apple Bread...........

When fall arrives and the harvest is in, we make Zucchini Apple Bread. It's the perfect time of year to bake and stock up your freezer for the holidays. Save a loaf out to eat now with a little honey butter.
Zucchini Apple Bread
1 apple, shredded
3 eggs
2 cups sugar
2 medium zucchini, shredded
2 teaspoons vanilla
1 cup vegetable oil
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon cinnamon
1/2 cup chopped walnuts 

Preheat oven to 350 degrees.  Grease two 8 1/2 x 4 1/2 inch loaf pans or 4 mini loaf pans.   Whisk eggs in a mixing bowl.  Add sugar, zucchini, apple, vanilla and oil.  Mix well.   Combine dry ingredients,  add to zucchini mixture.  Fold in walnuts.  Pour batter into prepared pans.  Bake for 45 - 50 minutes or until a knife comes out clean.  Cool 10-15 minutes before removing from pan.
Till next time.........

Sunday, October 1, 2017

Italian Dressing.........

I haven't been able to find an Italian Dressing recipe I like; till now. It's always to "vinegarie" or no flavor at all. I don't like store bought dressings because they have too many preservatives and emulsifiers in them. Have you ever looked at Italian dressing in the store. It's THICK!! It's oil and vinegar and herbs, it should NOT be thick. Here is a simple oil and vinegar recipe. The Parmesan cheese gives it that extra good "something".
Italian Dressing
3/4 cup olive oil
1/4 cup red wine vinegar
1 tsp minced garlic
2 tsp dijon mustard
2 Tbsp Parmesan grated cheese
3/4 tsp salt
1/4 tsp black pepper
1 tsp sugar
Put all ingredients in a jar and shake good. Let sit overnight in fridge and shake well before using.
Till next time...........

Saturday, September 30, 2017

Sticky Buns.........

We all like a sticky bun for breakfast. I mean, who wouldn't? But yeast dough can be so  much work and time consuming. This recipe takes the work out of sticky buns and is so good. This will serve 12.
Sticky Buns
1/2 cup granulated sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) Pillsbury™ Grands!™ Flaky Layers biscuits 
1/2 cup chopped walnuts, if desired
1/2 cup raisins, if desired
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted 
Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces. In small bowl, mix brown sugar and butter; pour over biscuit pieces.   Bake 30 to 35 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.
Till next time........

Thursday, September 28, 2017

Butter Churning.......

No, we don't churn butter anymore like they did in days gone by. But it is a fun project to do with children. Let them know how butter is made. It is so simple. 

Fill your jar half-way with cream. Pop the lid on, and start shaking. When the sloshing sounds stop, remove the lid, and check for whipped cream. Pop the lid back on, and continue to shake until the mixture separates into buttermilk and butter. Remove lump of butter (save the buttermilk for baking).  You will need to rinse your butter under cold water. Knead it a little as you rinse. This will remove the last of the buttermilk and will prevent your butter from going rancid quickly. It's that simple and your children will be amazed!
And this is what you get in the end. Woohoo, homemade butter!!! How cool is that?
Till next time.......

Wednesday, September 27, 2017

Bread Making........

I've been away for awhile but I will try to make it up to you by having some really nice recipes and photographs for you. I love making my own bread and not having all the preservatives and chemicals in it. Since I have a bread machine, it is quite easy to make bread, cinnamon rolls, etc. This recipe is guaranteed to bring you a nice loaf of plain white bread. It also freezes well. I can take a slice out of the freezer when I need it, so it  always has a fresh baked taste. You don't have to have a bread machine to make this bread. Enjoy.
White Bread
1 cup warm water 
(110 degrees F/45 degrees C) 
3 tablespoons white sugar 
1 1/2 teaspoons salt 
3 tablespoons vegetable oil 
3 cups bread flour 
2 1/4 teaspoons active dry yeast 
Place water, sugar, salt, oil, bread flour and yeast into pan of bread machine. Bake on White Bread setting. Cool completely on a wire rack before slicing.
Till next time........

Friday, August 25, 2017

Doves...........

I have a pair of doves that visit me every afternoon to feed. They eat a bit and then rest for awhile. They visit me for about a hour or two each day.
Here they are being a bit lazy about eating. If it is in front of them, they eat it. Eventually they walked around a bit and looked for addition feed. They are ground feeders so they clean up whatever is dropped by the finches and sparrows. 
Here is one of them just resting. They rested for a bit and then they both flew off, tummies filled to the brim.
Till next time.......

Wednesday, August 23, 2017

Scrapple..........

If you have lived in the Pennsylvania/Delaware area, you have enjoyed RAPA Scrapple for breakfast or supper. What's in it is basically leftovers in my book. But mixed up, molded, cut and fried it is delicious. The brand to buy if you can find it is Rapa made in Bridgeville De. You cut it about 1/4 inch thick and fry it till it is crispy on both sides.




They hold a festival in October for Scrapple. It used to be just the original recipe. Now they have bacon, chipotle chili and original. And for those that think they have to have beef.......there is even one now with a little beef in it. Check out the website for the directions to this recipe as they are lengthy.
Scrapple
1 pork heart
1 pound meaty pork ribs or bones

2 pounds pork liver
4 cups roasted cornmeal
2 1/2 tablespoons salt
2 tablespoons freshly ground black pepper

You also might want to check out the Rapa website to learn more about Scrapple and where it originated.
Till next time.......

Tuesday, August 22, 2017

Kellogg's Bran Muffins.........

®Kellogg's Bran Muffins have been around since I was a small child. They are still good and still full of fiber without adding a huge amount of sugar to your diet. This recipe was on every box of ®Kellogg's All-Bran cereal that you bought. The beauty of it is; it is a basic recipe that you can add up to 1/2 cup of dates, golden raisins, cranberries or nuts that you want. If you want fruit and nuts, just make it 1/4 cup of each fruit and nut.
®Kellog's Bran Muffins
1 1/3 cup all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups Kellogg's® All-Bran® Original cereal
or 1 1/2 cups Kellogg's® All-Bran® Bran Buds® cereal
1 cup milk
1 egg
1/3 cup shortening
Stir together flour, sugar, baking powder and salt. Set aside. In large mixing bowl, combine ®KELLOGG'S ALL-BRAN cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg and shortening. Beat well. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray. Bake at 400° F about 25 minutes or until lightly browned. Serve warm. Yield: 12 muffins
Till next time........

Sunday, August 20, 2017

The Baked Bear........

The Baked Bear is a unique ice cream shop. They bake all sorts of cookies and make different flavors of original recipes. Then you can make your own special ice cream cookie sandwich, sundae or cone. If you are ever in California, Utah, Nevada, Arizona or Oklahoma, check out these stores. Who doesn't like ice cream and cookies? They even make a 3 scoop banana split with a whole banana, 3 toppings, whipped cream and maraschino cherries. Yummmmm!!
Check out their many locations at the website below.

Till next time.....


Saturday, August 19, 2017

Marinated and Baked Olives.........


Once in a while I like to serve something that is a bit of a surprise on my buffet table. If you have never eaten baked olives give these a try for a very different taste.

Marinated and Baked Olives  
2 cups green olives, pitted 
1 lemon 
2 sprigs rosemary, chopped 
2 cloves garlic, thinly sliced 
Preheat oven to 350F. Place olives in a baking dish and with a rolling pin, gently push down to skin splits. Onto the olives, grate the zest of a lemon then add rosemary and garlic. Cook for 10 minutes, toss and cook for a further 5 minutes. Serve warm. 
Optional: Add 1 tbsp. olive oil to the mix.

 Marinated and Baked Olives 
1 1/2 cups mixed imported Greek and/or Italian olives
1/2 cup dry white wine
1/4 cup olive oil
2 4 inches sprigs fresh rosemary 
1 tablespoon finely shredded orange peel 
2 tablespoons orange juice
1 tablespoon snipped fresh rosemary 
1 tablespoon snipped fresh parsley 
3 cloves garlic, minced
1/8 teaspoon ground black pepper 
In a 15x10x1-inch baking pan, combine olives, wine, 1 tablespoon of the olive oil, and rosemary sprigs. Bake in a 375 degree F oven for 45 to 60 minutes or until most of the liquid is absorbed, stirring occasionally. Meanwhile, for dressing, in a small bowl, combine remaining 3 tablespoons olive oil, orange peel, orange juice, snipped rosemary, parsley, garlic, and pepper. Pour dressing over olive mixture; toss gently to coat. Transfer olive mixture to a serving bowl. Cover and chill for at least 2 hours. Makes 6 servings. 
Till next time........

Monday, August 14, 2017

Apple Crisp........


When apple season comes each year, it's time for apple crisp or crumble.
Apple Crisp
4 medium tart cooking apples, sliced (4 cups)
3/4 cup packed brown sugar
1/2 cup 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 ice cream.
Till next time........

Sunday, August 13, 2017

Onion Dipping Sauce.........

When you have Fried onions you always need a good sauce to dip them in. Give this a try, you won't be disappointed.
Onion Dipping Sauce
1/2 cup mayonnaise
2 teaspoons ketchup
2 tablespoons cream-style horseradish
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
Dash ground black pepper
Dash cayenne pepper 

Mix all the ingredients in a bowl, cover and refrigerate until ready to use. 
Till next time........

Saturday, August 12, 2017

Pumpkin Pie Hummus.........

Pumpkin Pie Hummus
1 15-ounce can pumpkin puree
2 15-ounce cans chickpeas (take skins off, if any)
1/8 cup maple syrup
1/8 cup olive oil or Coconut oil
Dash fresh nutmeg
1/2 teaspoon salt
1/2 teaspoon cinnamon
Puree all ingredients in food processor until smooth. Transfer to serving bowl.
Cut the tortilla into 8 triangles and lay on the prepared cookie sheet. Brush with 1/2 of the melted coconut oil and then sprinkle with cinnamon and sugar. No need to use an exact measurement, just give a good pinch of sugar for each chip. Bake for 8 mins, or until lightly golden. Flip the tortillas, brush with remaining oil and sprinkle with more cinnamon and sugar. Bake for another 7-8 minutes until the tortillas are a deep golden, brown. They will not seem crunchy at first. But, once the chips cool and the sugar hardens, you will nice and crunchy chips! Serve with: Cinnamon tortilla chips or cinnamon graham crackers.
Till next time.........

Wednesday, August 9, 2017

Artichoke Dip.........

One of my favorite dips is artichoke dip. You don't have to bake this and it is so good. How can you not like a tasty dip like this one? 
Artichoke Dip
1 14-ounce can of artichoke hearts, packed in water, drained
1/4 cup chopped fresh parsley
1/4 cup packed, grated Parmesan cheese
1 Tbsp lemon zest
1 clove garlic, minced 
1/2 teaspoon fresh black pepper
1/4 teaspoon salt
8 ounces cream cheese, room temperature
3 to 4 Tbsp lemon juice

Put the drained artichoke hearts, parsley, Parmesan, lemon zest, garlic, and salt and pepper in a food processor.  Pulse a few times until a paste forms. You should still be able to make out bits of parsley and lemon, so don't over-process it. Place the cream cheese in a medium sized bowl.  Add the artichoke parsley mixture and the lemon juice.  Stir until well blended.  Add more salt, pepper and lemon juice to taste.  Garnish with a few fresh leaves of parsley, shredded Parmesan or  lemon zest.
Till next time.........

Monday, August 7, 2017

Acceptance of Self.........

How many times, do you hear young girls or boys in a group complaining about their weight, hair, clothes, etc? It's okay, to be who you are, you are good enough. You don't need to be the popular weight, be in the "in crowd" or wear designer clothes. Boys, you don't have bulging muscles, be taller  or play sports. Be yourself, have fun and know that you are good enough, just the way you are! Take a really good look in the mirror. The person looking back at you is a phenomenal person. Appreciate who you are and just enjoy life, you are good enough, just the way you are.
Till next time........

Saturday, August 5, 2017

Cauliflower Steaks............

Cauliflower steaks are so easy to make and so yummy. Cut 1/2 slices from the head of cauliflower. Usually just 2 slices per head. Just oil, salt and pepper each side and then roast at 425F for 10 minutes till they are brown on one side, flip and bake for another10-15 minutes to brown the other side. What could be easier? Make a butter topping with sliced almonds or pine nuts, golden raisins and butter. Pour over the cauliflower steaks and serve. So pretty and even more delicious.


Topping
1/4 cup almonds/pine nuts
1/4 cup golden raisins
2 Tbsp butter
Toast the nuts in a dry pan. Then add the raisins and butter and heat. Top the cauliflower steaks and enjoy.
Till next time......