Tuesday, March 29, 2016


I always like to try new things. I know Kale has been around for a long time, but I just have never had it. Our deli had a salad of Kale, cranberries, sliced almonds and Parmesan cheese with a sweet vinaigrette. So I decided this was my chance to try a bit of it. I liked the flavor of the salad, but Kale is a bit chewy for my liking. It also needs to be in a salad or cooked with olive oil, onion and garlic. It didn't have much flavor on it's own.
Till next time........

Monday, March 28, 2016

Thank You...........

I would like to thank everyone for viewing my blog. I see I have some new viewers from "across the pond". Thank you for taking the time to read my blog. I hope you have found something of interest in it and that you will return to read it again.
Till next time.......

Homemade Bread.........

My project for this morning was homemade white bread. I am looking forward to a sandwich with homemade bread, turkey and avocado for lunch. Yum!!
The hard part is always waiting for it to cool so I can slice it and put it way. I've had a bread machine for many years and unlike a lot of folks, I actually use mine frequently.
So why don't you dust off your old bread machine and give it a go! Nothing tastes better than homemade bread.
Till next time.......

Saturday, March 26, 2016

Cheeseburger with Avocado...........

I have never been one to eat avocados sliced on my plate or in a salad. But......I have recently found, that I love them on a sandwich; especially a cheeseburger or a grilled sandwich. Wow, what have I been missing all my life. On a sandwich, they are divine, still don't like them on my plate, just sliced. They need other flavors with them for me to enjoy them. By the way, this is what's for supper tonight, a bacon, avocado, cheeseburger with tomato and lettuce salad.
Till next time........

Thursday, March 24, 2016

A Grilled Steak........

Looking forward to warmer weather so I can fix a dinner that looks like this one. Steak, asparagus and a nice sweet yam with cinnamon butter. What could be better? Warmer weather can't be too far away. After all, the first day of spring was last Sunday.
Till next time.......

Tuesday, March 22, 2016

Miller & Paine Cinnamon Rolls.........

In my area of the world, Miller & Paine cinnamon rolls have been famous for as long as I can remember. It was such a treat to go to the Tea Room at Miller and Paine and eat these delectable rolls.
They have since gone out of business. But the Runza franchise has obtained the recipe from them and is making them in the winter to go with their chili bowl.
So before they stopped making them for the spring and summer, I bought two dozen of these delicious treats. One dozen to eat over time and one dozen to put in the freezer. They are so good this season, not a lot of extra sugar like they were last year. So good!!
Till next time......

Monday, March 21, 2016

The Egg & I..........

Sunday brunch took me to The Egg & I for lunch. It is only open for breakfast and lunchtime, ending at 2:30pm on the weekends and 2:00pm during the week. It was not crowded when we got there but soon began to fill up.
I ordered their Arizona Turkey sandwich on grilled sourdough bread. It was amazing and definitely something I would order again. I ate half of it with a dill pickle, side order of fruit cup and I took the other half home for supper. So much more than I could eat at one setting. It had smoked turkey, bacon, lettuce, tomato and sliced avocado on it. I mean, what is not to like!!!
Till next time.......

Saturday, March 19, 2016

Thumbelina Zinnias...........

I am looking forward to a mosquito free summer on my patio. I planted marigolds a few days ago and I am getting ready to plant  Thumbelina zinnias in a few days. They only grow to 6 inches and that's perfect for the  second tier of my planter. Besides being great at keeping pests away: they will be very colorful. I can hardly wait for all the flowers to start to sprout.
Till next time........

Flavored Butters.........

DON'T SPEND MONEY ON FLAVORED BUTTERS!! They are so easy to make and you can make them any flavor you can imagine. Not to mention the money you will save!! This is one of my favorites and believe me, I have a whole repertoire of flavored butters. I also like garlic, roasted red pepper and basil butter. But that's another recipe for another time.  I also like parsley and asiago cheese butter. Let your imagination run wild and experiment with different flavors.

Lemon Basil Garlic Butter

1/2 cup softened butter, salted
1/4 cup fresh basil chopped finely
1 clove garlic, minced finely
1/2 tsp fresh lemon zest
1/2 tsp black pepper, ground
Mix well, put in plastic wrap and form into a roll. Refrigerate till firm and serve with baked potato, steamed veggies or grilled steak. This is a finishing butter and it just adds that extra bit of flavor to your food. It will keep up to a week in the fridge.
Give this a try and you will never eat a steak without it.
Till next time.........

Friday, March 18, 2016

Grilling Time........

Sunday is the first day of spring. It's time to get out the grill and check it over. Make sure the grate is clean, the burners don't have cob webs, the auto starter is working and all the things that need to be done. Does it need a new coat of high heat paint this year? What ever it needs, get at it!! Summer will come very soon and you want to be ready. Also, update your memory on what the doneness of a great steak looks like. I like mine medium rare. There was a time I liked mine medium well. I know......what WAS I thinking?! But I have been educated and medium rare is the way to go. Happy Grilling.
Till next time........

Thursday, March 17, 2016

St. Patrick's Day..........

Happy St. Patrick's Day to everyone! Tis' the luck of the Irish I wish upon you. May God's blessings be many and your troubles be few. Enjoy a pint with Clancy down the street at the local pub, he'll love you for it.
I am guessing that by now, you have all gotten your corned beef and cabbage ready.  What's that? You don't! Well, get up off the couch and go to the store before they run out of brisket. It's time to get it in the oven!!
Doesn't this platter of food look great? I can hardly wait to dig in. That and a nice pint of Guiness to round out the meal.
Have a great St. Patrick's Day!
Till next time.......

Wednesday, March 16, 2016

Down Wisconsin Avenue...........

Have you ever been to Milwaukee's Miller Park and heard the expression, "Down Wisconsin Avenue"? A Brewer radio announcer (Bob Uecker) coined the phrase for a pitch that went right over the middle of home plate.  A grilled 18 inch brat, covered in cheese curds, fried sauerkraut, JalapeƱos, cheese sauce, sour cream, chives and shoestring potatoes was made and called "Down Wisconsin Avenue". It was developed by Delaware North who had their food service contract. It is sold in a special Baguette roll and sells for $20. So if you go to Miller Park baseball field in Milwaukee, Wisconsin; you will see people chowing down on this 18 inch fully stuffed brat sandwich. If you order one, you might want to it share with friends.
Till next time......

Tuesday, March 15, 2016


It's March here and time to sow some seeds in my planter boxes. I got some seeds last fall from my daughter, so I planted them a few days ago. Her's are the shorter ones, that I had wanted last year. But unfortunately, I grabbed the wrong packet of seeds and my marigolds got between 12-18 inches tall!!
So I am looking forward to the shorter ones this year in my two-tier planter boxes. It is said they keep away mosquitoes. So anything that will help in that department is welcome.
Till next time......

Monday, March 14, 2016

Miller & Paine Cinnamon Rolls......

 If you live in my area, you know what a Miller & Paine Cinnamon roll is. They are the best EVER! Now that Miller and Paine is out of business, the Runza franchise has the secret recipe and are selling them with their chili. So today I am taking a run to the Runza to get a dozen for my freezer. I know I shouldn't, but who can resist this deliciousness??
Till next time........

Sunday, March 13, 2016

Sub Sandwiches............

Sometimes you get hungry for an Italian    sub. Nothing else will fill the bill, so you go to the local sub shop. The taste is good, but the roll crust is so tough you can't chew it. So the next time you try another shop. The meat is almost paper thin and you wonder what you bought.
Ta-dah! Then you go to Subway and get their Italian BMT sub. The meat is so good, plenty of it and you get your choice of veggies and sauces to put on it!

As you can see from the photo. It is full of meat and veggies. My desire for a sub has been full filled. That will last me now for several months before I will want another one. But Subway, at least here, has the best subs around and a huge variety of them. Plus you can get a cup of soup on the side for a bit extra. Now that's a lunch!!
Till next time........

Saturday, March 12, 2016

Blueberry Pie.........

Blueberry pie is probably my favorite summer pie. It's right up there with fresh strawberry pie. This is a "make ahead" pie. Don't we all love something that is "make ahead"? The original recipe did not call for lemon zest, but I found the pie to be a little sweet so I added the lemon zest to balance the flavors. I always taste the blueberry filling before pouring it into the pie shell; as the berries vary in their sweetness and it may need a little more sugar.

Blueberry Pie 
1 quart blueberries
1 cup blueberries 
2/3 cup water
Simmer for 3 minutes. 
Blend the following ingredients and then add to the boiling blueberry mixture:
1 cup sugar 
3 tablespoons cornstarch
1/3 cup water
1 tsp lemon zest
Boil 1 minute stirring constantly. Cook till thick. Place fresh, washed and drained blueberries in baked 9 inch pie shell. Reserve about a half cup of blueberries for the top. Pour the cooked mixture over the fresh blueberries in the pie shell. Garnish with the half cup of blueberries and chill for 2 hours or until firm. Can serve with whipped cream or ice cream. 
Till next time.......

Friday, March 11, 2016

Brats N' Beer............

Is there anything better than a grilled brat in beer? I also like my brats in sauerkraut; but that's a recipe for another day.
Brats N. Beer
1/4 cup butter
2 medium onions, sliced into thin rings
4 garlic cloves, finely chopped (optional)
3 to 4 (12-ounce) cans beer of choice
8 bratwurst links
8 small, crusty hoagie rolls
Whole-grain mustard
Dill pickle spears
Prepare the grill for a medium-hot fire.
Place butter in a medium-sized disposable foil roasting pan. Place pan on grill rack and cook until the butter melts. Add onions and garlic; cook until softened, 3 to 5 minutes. Add beer and bring to a simmer. Place pan on low heat zone and keep mixture warm. Place bratwurst on grill rack. Grill, turning occasionally, until evenly charred, 4 to 5 minutes. Transfer bratwurst to onion/beer mixture and let stand until ready to serve in toasted hoagie rolls.
Till next time........

Thursday, March 10, 2016

Zucchini Freezer Jam........

The freezer jam dates back to when the homemakers did not waste a single thing. When the harvest was in, canning and freezing began. Much like it is in my home today.
Recipe cards are almost a thing of the past. If we want a recipe, we go to the internet. If we want to share a recipe, we go to the email. So the lovely handwritten recipes are one of the many things that almost don't exist anymore. Unless you are my age. 
Zucchini Freezer Jam
6 cups seeded, peeled & grated zucchini
3/4 cup water
6 cups sugar
1/2 cup lemon juice
1 cup crushed pineapple, drained
1 package (6 ounces) strawberry gelatin
Boil zucchini & water 8 minutes. Add 1/2 c lemon juice, sugar, pineapple–Bring to boil, stirring until sugar is dissolved. Boil 15 min–Remove from heat and add jello–Stir until dissolved. Put in freezer containers.Keep in freezer.Yield 7 pints
(Better to make half of recipe as it sticks while boiling & must be stirred almost constantly).

Salmon Cakes.......

Here is another vintage recipe for Salmon Cakes. Homemakers of the 40's and 50's kept things simple in the kitchen. You will also notice this served 8 people. Today, it would only serve 4 people. After the depression, life was simple as were the dinners. People today would expect two salmon cakes for a supper, not one. I would serve it with a dill butter sauce and skip the grilled pineapple.
Till next time......

Monday, March 7, 2016

Pecan Coconut Torte..........

This is a coconut torte. It's a dessert I had years ago and I always thought it was special. It was something my Mom would whip up in a hurry for dessert.
Pecan  Coconut Torte
1 cup graham cracker crumbs
1/2 cup chopped pecans
1/2 cup shredded coconut
4 egg whites
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup sugar
Combine graham cracker crumbs, pecans, and coconut in a medium mixing bowl; mix well, and set aside.
Combine egg whites (at room temperature), vanilla, and salt in a large mixing bowl; beat until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves. Fold in reserved graham cracker mixture.
Spoon mixture into a well greased 9-inch pie plate. Bake at 350° for 30 minutes or until top of torte falls and becomes crusty. Cool completely. Cut into wedges. Serve on individual dessert dishes. Top with a scoop of ice cream or whip cream.
Till next time............

Getting Into My Blog.............@#%#$*

I don't know if the rest of you are having trouble getting into your Blogspot blogs, but sometimes I can and sometimes I can't. It's like if the computer is in a good mood, I get in, if it's in a bad mood, I can't get into my blog for anything. It makes it hard to have a blog when some days you can't get into it!!

This is so frustrating. If Google thinks this is fun, it isn't. You really need to fix this!!
Till next time.......

Sunday, March 6, 2016


If you are like me......you don't have time to make the cannoli dough. So I use won-ton wrappers, wrap it around the metal forms, glue it together with a little egg wash or water and fry them in oil. Done! 
Then fill with your favorite cannoli filling. I like a sweetened Mascarpone, nutmeg and mini chocolate chips. But that's me. Then dust with confectioner's sugar or dip the ends in chocolate ganache and enjoy.
Till next time........

Saturday, March 5, 2016

My Inane Curiosity..........

It's been said I have a childlike curiosity. But haven't you ever wondered: if a frog jumps 12 inches in one hop, how far does he hop in his lifetime? Or when you see a feather blowing in the wind, how far does it float before hitting the ground, or how far has it already flown? Does a bird sing the same song over and over again? Or does he have several songs and just picks one?
Come on now, I can't be the only person that wonders these things. How can a horse sleep standing without falling down? If you call an orange,   an orange, why don't you call a lemon, a yellow or a lime, a green. It makes perfect sense, right? Why do you call an orange, an orange, do you know? Which came first the orange fruit or the orange color? And you wonder why I can't sleep at night. I have so many questions!!
You really need to question nature, there are so many unanswered questions. It truly makes a person go Hmmmmm.......
Till next time.......

Friday, March 4, 2016

Fish Fry............

When Lent arrives each year, one of the things I look forward to, are the different fish fry suppers at the area churches. That crispy fish, salad and macaroni and cheese is so good. I mean what is not to like!!

This year I found out the American Legion had shrimp and fish dinners. So I had to go check out the Legion. I got 10 pieces of fried shrimp, tons of seasoned french fries, cole slaw and bread and butter. I brought half of my dinner home for the next day; it was that big. I could not eat it all and it was only $8.00!!
Hope to see you at the fish fry!
Till next time.........

Thursday, March 3, 2016

Individual Egg Casserole........

If you are looking for that special breakfast, lunch or supper, give this a try. It is so simple to make. I like to make my own croutons, as I can control the flavor better. Store bought croutons can sometimes be very strong in flavor.
Individual Egg Casserole
1 egg
1/2 cup milk
1/3 to 1/2 cup croutons
1/4 cup cheese, Swiss or Cheddar
2 slices of bacon, crisp
Small splash of Worcestershire Sauce
Salt and Pepper to taste
Fry the bacon crisp. Whisk the egg, milk, cheese, Worcestershire Sauce, salt and pepper. Add the croutons, cheese and crumble one slice of bacon into the strata and stir. Let the croutons sit in the egg mixture while the oven preheats to 375F. Pour mixture into a buttered individual ramekin and bake 20-25 minutes or until a dinner knife comes out clean. Eat the second piece of bacon with the casserole after it is baked.
Optional: 1/8 tsp yellow prepared mustard. This with some grapes or a salad makes the perfect meal. So yummy and filling!
Till next time........

Wednesday, March 2, 2016

White Cheddar and Cranberry Cheese Ball..........

A new taste, a new recipe, a new look!
I was looking at new recipes and this one caught my eye. Perfect for any occasion and just look at the ingredients!! I mean, what is not to like! White Cheddar and Cranberries just go together, like bacon and eggs. You can bet I will make some version of this for my next party. Perfect for watching the CWS or Husker football.

White Cheddar and Cranberry Cheese Ball
4 ounces cream cheese, softened
4 ounces white cheddar, shredded
1 1/2 tsp Worcestershire sauce
1/8 tsp cayenne pepper
1/6 cup dried cranberries
1/6 cup chopped chive
Place the cream cheese, shredded cheddar, Worcestershire sauce, and cayenne in the food processor. Pulse to combine. Then add in the cranberries and chive and pulse again until evenly mixed. Scoop the cheese mixture out of the food processor and form into a ball by hand. Place on a serving platter. Cover and refrigerate until ready to serve.
Set out an hour before serving to soften. Serve the cheese ball with chips, crackers, or cut veggies.
Serves: 7-10

Tuesday, March 1, 2016


I love scones! Well, that's putting it a bit mildly. But you get the idea. I decided scones cannot be that hard to make, so I set out to make some. I made date/nut scones, heavy as lead but perfect bird food. Next I made cranberry/almond scones, again, pretty heavy. So I experimented a bit with the recipe and came up with these scones. PERFECTO! I finally got the secret of making them! Don't knead the dough very much and keep it COLD. Since the batch above, I have also made cinnamon scones, that turned out great. So I am feeling very good about my scones and I can now enjoy, homemade scones.
Till next time.......