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........

Thursday, November 24, 2016

Stuffed Mushrooms Cajun Style.............

We all like a nice stuffed mushroom. But do you have a recipe for a really good one? Not all stuffed mushrooms are alike. Some just are not fit to eat. But this recipe is one you will keep out during the holidays for sure. If you aren't into Cajun spice, just leave it out and you will still have a delightful Stuffed Mushroom.
Stuffed Mushrooms Cajun Style
24 ounces, white button mushrooms
1/3 pound pork sausage (regular or hot)
1/2 medium onion, finely diced
3-4 cloves garlic, finely minced
8 ounces cream cheese
1/2 cup grated Parmesan cheese
1/3 cup shredded cheddar cheese
2 tsp. Cajun seasoning (optional)
Garnish with green onions after you bake them. Wipe off or wash mushrooms in cold water. Pop out stems, reserving both parts. Chop mushroom stems finely and set aside. Brown and crumble sausage. Set aside on a plate to cool. Drain most of the oil from the pan. Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat. Add in chopped mushroom stems, stir to cook for 2 minutes. Add Cajun seasoning and stir well. Set mixture aside on a plate to cool.
In a bowl, combine cream cheese, Parmesan cheese and cheddar cheese. Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up. Smear mixture into the cavity of each mushroom, creating a sizable mound over the top. Sprinkle with buttered bread crumbs. Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot. Garnish with green onions or fresh parsley. It will make approx 20 mushrooms depending on size of your mushroom.

Till next time......

Wednesday, November 23, 2016

Gingerbread Spice Mix........

This makes a wonderful "remembering" gift. When you just want to give a little something to someone, this is perfect. It's also nice to have on hand to use yourself. This will fill a small jar. Perfect for a gift. You can add this  to pancake or waffle batter, mix some into sugar cookie dough or sprinkle on oatmeal or on top of your coffee. It adds that little something special.

GingerBread Spice Mix
2 Tbsp ground ginger
2 Tbsp ground cinnamon
2 tsp ground allspice
1/2 tsp ground nutmeg
1/2 tsp ground black pepper
1/4 tsp ground cloves
Mix all together.
The small jars can be bought at the craft/hobby shops and sometimes at the Dollar Store.
Till next time.........

Friday, November 18, 2016

Blessings in Life..............

Whether a baby is planned or a surprise; it is always a blessing. It will change your life in many ways that you cannot imagine. Your heart will feel a love it never felt before. You have this awesome, overwhelming feeling of responsibility. This baby depends on you for everything in life. Having a baby is a wonderful and exciting time. Enjoy it, because you are now about to become sleep deprived. 
Till next time........

Monday, November 7, 2016


I love the Fall foliage. It's like a celebration at the end of summer waiting for winter to arrive. I always enjoy a trip to the lake to enjoy the change of season.
Till next time......

Sunday, November 6, 2016

Chocolate Spoons........

These make a lovely party favor or that little extra something for your neighbor at Christmas. Stir your hot chocolate with it or make a Mocha coffee.
Chocolate Spoons
1 cup dark chocolate chips (6oz)
18 to 24 gold- or silver-colored plastic spoons. Your decorations can include crushed  peppermint candies, miniature candy-coated chocolate chips or decorator sugar crystals, if desired. The possibilities are endless or you can leave them plain. Line cookie sheet with parchment paper. In heavy 1-quart saucepan, melt chocolate chips over lowest possible heat, stirring constantly. If the heat is too high, chocolate will seize. Dip bowl portion of each spoon into chocolate. Sprinkle with your decorations. Place on parchment  aper. Let stand until chocolate is dry. Wrap spoons in plastic wrap or cellophane.
Till next time.......

Saturday, November 5, 2016

Deli NY Style Cheesecake........

My favorite cheesecake in the whole world. New York deli style cheesecake. 
Deli NY Style Cheesecake
1 pound cream cheese, softened
1 pound ricotta cheese
1 1/2 cups white sugar 
4 eggs
1/4 cup butter, melted and cooled
3 tablespoons all-purpose flour
3 tablespoons cornstarch
2 1/2 teaspoons vanilla extract
2 cups sour cream
2 tablespoons lemon juice (optional)
Preheat oven to 325 degrees F. Move an oven rack to the middle of the oven.
Beat the cream cheese, ricotta cheese, and sugar in a large mixing bowl with an electric mixer until well combined. Beat in the eggs, one at a time. Add the butter, flour, cornstarch, and vanilla extract; mix until well combined. Fold in the sour cream and lemon juice. Pour the mixture into an un-greased 10-inch springform pan. Bake in the preheated oven for 1 hour. Turn off the oven and leave the cheesecake in the oven for 2 more hours. Remove from oven and let cool completely. Run a thin spatula around the edge of the cheesecake before springing open the pan to remove. Serve at room temperature or cold; refrigerate leftover cake.

This is Deli NY Style Cheesecake with no  crust.
Till next time........

Friday, November 4, 2016


Did you ever go to a meeting where they served doughnuts and when you picked a doughnut it wasn't what you thought it was? Well, that was my predicament this morning. I picked a raised doughnut with chocolate icing. When I got to my seat and bit into it; it was custard filled and had at least 1/4 inch of icing on it. There wasn't much I could do but eat it. I felt like I was having fudge for breakfast. Way too sweet for me first thing in the morning. I like a savory breakfast, but that's just weirdo me. Enjoy your day!
Till next time.......

Wednesday, November 2, 2016

Chili Pepper Glaze..........

I like meat balls and ham balls a lot. But don't you just get tired of the same flavor? I know I do. This glaze is just the thing to spice it up and change the monotony of them. How simple is this recipe!!
Chili Pepper Glaze
1/3 c ketchup
1/4 c water
3 Tbsp pepper jelly
2 tsp olive oil
2 tsp Worcestershire sauce
1 tsp chili powder
1 tsp lemon juice, fresh
Bring all ingredients to a simmer and cook uncovered for 10 minutes. Use right away or will keep up to 5 days in the refrigerator.
Till next time.......

Tuesday, November 1, 2016

Lake Photos...........

Just an interesting day at the lake. 

Always things to take a snapshot of.
Till next time........

Monday, October 31, 2016

Fall Berries........

The trees in my yard are full of these red berries in the fall. The robins can strip the trees in 2-3 days of all the berries. It's an amazing thing to see and the robins really love them.
Till next time.........

Wednesday, October 26, 2016

Cream Puffs........

You see a cream puff and automatically you think this has got to be hard to make. Wrong! They are not hard to make and take only four ingredients.
Cream Puffs

1 cup water
1/2 cup butter or margarine

1cup all-purpose flour
4 eggs

Heat oven to 400ºF. In 2 1/2-quart saucepan, heat water and butter to rolling boil. Stir in flour; reduce heat to low. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, one at a time; continue beating until smooth.
On ungreased cookie sheet, drop dough by slightly less than 1/4 cupfuls about 3 inches apart. Bake 35 to 40 minutes or until puffed and golden. Cool away from draft, about 30 minutes. You can poke a hole in the side and fill with your desired filling. Or cut in half and put in a scoop of ice cream and drizzle with chocolate sauce or caramel sauce. You can also pipe the dough onto the baking sheet, if you want to. Surprise your guests next time. You can also make them savory by making them smaller and filling them with chicken salad. 
Till next time.........

Tuesday, October 25, 2016

Texas Sheet Cake........

This tastes like chocolate fudge! This is so good. the directions through before starting to make this. I like using the Dark Chocolate baking cocoa. 
Texas Sheet Cake
2 cups all-purpose flour
2 cups sugar
1/4 teaspoon salt
4 heaping Tbsp unsweetened baking cocoa
1cup butter
1 cup boiling water
1/2 cup buttermilk 
2 large eggs, beaten
1 teaspoon baking soda
1 teaspoon vanilla
Preheat oven to 350 degrees F. In a large mixing bowl, combine flour, sugar, and salt. Melt butter in a saucepan and add cocoa. Stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool. In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into a 10 x 15″ jelly roll pan bake 22 to 23 minutes. I always butter the pan. 
100pc -1 1/2 inch square pieces
1 3/4 sticks butter
4 heaping Tbsp unsweetened Dark Chocolate baking cocoa
6 Tablespoons milk
1 teaspoon vanilla
1 pound (minus 1/2 cup) powdered sugar (about 3 to 3 1/4 cups)
 If your frosting is still a little lumpy, cook the frosting a few minutes longer over low heat, stirring until the mixture is smooth. If your cake is in a 10 x 15″ jelly roll pan, just pour enough frosting on to cover the surface of the cake. You will most likely have a little frosting left over, about 1/2 cup of frosting. Let the frosting cool and set before cutting into squares. The frosting will set between 1 and 2 hours. I like to let it set for 2 hours as it is a little firmer then.
Till next time.........

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.........