Thursday, September 29, 2016

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

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


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

Wednesday, September 28, 2016

Snow Crocus.........

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

Tuesday, September 27, 2016

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

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

Monday, September 26, 2016

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

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

Sunday, September 25, 2016

123 Dip.........

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

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

Saturday, September 24, 2016

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

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

Friday, September 23, 2016

Apricot Pineapple Jam........

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

Thursday, September 22, 2016

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

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

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

Wednesday, September 21, 2016

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

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

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

Monday, September 19, 2016

Bananas Foster........

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

Saturday, September 17, 2016

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

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


Friday, September 16, 2016

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

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

Thursday, September 15, 2016

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

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

Wednesday, September 14, 2016

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

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

Tuesday, September 13, 2016

Thank You Notes........

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

Monday, September 12, 2016

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

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



Friday, September 9, 2016

Ham Balls.........

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

Friday, September 2, 2016

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

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

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