Tuesday, May 18, 2021

Life is Busy........

Life is busy and ever changing as you all well know! I probably won't be blogging much for the next few weeks.  

I have a lot going on and not much spare time to say hello and blog. But......I'll be back soon, so don't go away. I'll be back with all kinds of good things to eat, photos to look at and maybe a few plans for the future. 

Till next time......




Friday, May 14, 2021

Sour Cream Raisin Pie......

One of my favorite pies, is sour cream raisin pie with meringue.
Photo by Taste of Home
Grandma’s Sour Cream Raisin Pie
Sour Cream Raisin Pie
1 cup raisins 
2/3 cup sugar 
3 tablespoons cornstarch 
1/8 teaspoon salt 
1/8 teaspoon ground cloves 
1/2 teaspoon ground cinnamon 
1 cup sour cream 
1/2 cup 2% milk 
3 large egg yolks, room temperature 
1/2 cup chopped nuts, optional 
1 pie shell (9 inches), baked 
In a small saucepan, place raisins and enough water to cover; bring to a boil. Remove from the heat; set aside. 
In a large saucepan, combine the sugar, cornstarch, salt, cloves and cinnamon. Stir in sour cream and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Drain raisins, reserving 1/2 cup liquid. Gently stir liquid into filling. Add raisins, and nuts if desired. Pour into pie shell. 
MERINGUE: 
3 large egg whites, room temperature 
1/4 teaspoon salt 
6 tablespoons sugar 
 In a small bowl, beat egg whites and salt on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust. 
Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. Refrigerate leftovers.
Till next time........

Wednesday, May 12, 2021

Chicken Stir Fry........

 I am a huge fan of stir fry dishes. Chicken is one of my favorites

Chicken Stir Fry
1 lb boneless, skinless chicken breast cut into 1 inch cubes
Salt and pepper to taste2 tbsp olive oil divided
1/2 cup sliced Vadalia onion
1/2 cup sliced water chestnuts
1/2 yellow bell pepper cut into 1 inch pieces
1/2 red bell pepper cut into 1 inch pieces
1/2 cup baby carrots sliced
2 tsp minced ginger
2 garlic cloves minced
Add one tablespoon of olive oil to a large skillet or wok and heat over medium high heat. Add chicken (in batches if necessary) and season with salt and pepper. Cook for 3 to 5 minutes or until cooked through. Remove from skillet. Reduce heat to medium and add remaining tablespoon of oil to the skillet. Add broccoli, bell pepper, water chestnuts, onion and carrots and cook, stirring occasionally, just until crisp tender. Add ginger and garlic and cook for an additional minute. Add chicken back into the skillet and stir to combine.

Stir Fry Sauce
1 tbsp corn starch
2 tbsp cold water
1/4 cup low sodium chicken broth
3 tbsp low sodium soy sauce
1/4 cup honey
1 tbsp toasted sesame oil
1/2 tsp crushed red pepper flakes
In a medium size bowl, whisk together corn starch and water. Add remaining ingredients (chicken broth, soy sauce, honey, and toasted sesame oil, red pepper flakes) and whisk to combine. Set aside. Whisk stir fry sauce and pour over chicken and vegetables and stir gently to combine. Bring to a boil, stirring occasionally, and let boil for one minute.
Till next time.......

Tuesday, May 11, 2021

Roasted Pumpkin Seeds.......

These are so good and they are a very healthy snack. You can use acorn squash seeds or pumpkin seeds. They will disappear before you can even get them off the oven pan!
Roasted Pumpkin Seeds 
2 cups fresh pumpkin seeds 
3 tablespoons butter, melted 
1 teaspoon salt 
1 teaspoon Worcestershire sauce 
Preheat oven to 250°. Toss seeds with remaining ingredients; spread evenly into a greased foil-lined 15x10x1-in. pan. Bake 45 minutes, stirring occasionally. Increase oven setting to 325°. Bake until dry and lightly browned, about 5 minutes. Serve warm or at room temperature. Cool completely before storing in an airtight container.
Till next time........

Monday, May 10, 2021

3 Ingredient Ice Cream.........

Doesn't this sound easy and fun to try? This is so easy for an impromptu party.
3 Ingredient Ice Cream

1 package (10 ounces) frozen berries, or any other frozen fruit
2 tablespoons powdered sugar
2/3 cup heavy cream

Place frozen berries and sweetener, if using, in a food processor or blender; process or pulse just until the fruit is roughly chopped. Pour in the heavy cream, and continue to process just until everything is incorporated and smooth. Scrape down the sides with a spatula, as needed. Serve immediately or freeze for later. Before placing it in the freezer, cover with wax paper to keep ice crystals from forming on the top.

Keep in the freezer for up to 2 weeks. 

Till next time……

Friday, May 7, 2021

Naan........

Naan is an Indian bread and it is so fun to eat. You can dip it into a yummy curry, a nice hummus or use like a tortilla and fill it with cheesesteak mixture or shrimp salad. It is such a versatile bread. I know you will enjoy it. Do give it a try.

Naan Bread 
1/2 cup warm water
2 tsp instant yeast
1 tsp sugar
3 Tbsp olive oil
1/4 cup plain yogurt 
1 egg
1/2 tsp salt
2 1/2-3 cups all purpose flour
2 Tbsp melted butter
2 tsp garlic, minced (optional)
Combine warm water, yeast, and sugar in a large bowl; let sit for five minutes or till bubbly. Add olive oil, yogurt, egg, salt and 2 cups of flour. Stir till smooth. Add enough flour to make a soft dough. Knead a few times on a floured counter until smooth. Place dough in a greased bowl. Cover and let rise in a warm place until doubled. Preheat a skillet to medium heat. Cut dough into eight pieces. On a floured surface, roll out each piece into a 6" circle. Add a little oil or non-stick spray to the skillet. Cook each circle for 2-3 minutes or until bubbly and golden brown on the bottom. Flip over and cook for another 2-3 minutes. Brush the top (the bubbly side) of each naan with melted butter. I added garlic to my butter, but that is optional. 
NOTE: You can substitute sour cream or buttermilk for the yogurt.
Till next time.......

Thursday, May 6, 2021

Make Bean Bags........


Bean bags are so fun to play catch with. Using a bean bag, it doesn't roll away. If you miss it, it just drops to the ground. I don't recommend it for indoor use. If it hits something, chances are, that something will break or break something else. So keep the bean bags for outside use.  Supplies needed are in the photo. I like to use Denim and then paint something on half of them if they are to be used for corn hole. But if the children are just going to play catch in the yard or at the beach, that step can be omitted. Denim as you know will take a beating and not wear out as soon as other materials. Try making a few and have fun with them this summer.
They are easy to make and I have added a link to a tutorial for them if you need it.
Till next time......

Wednesday, May 5, 2021

Corn Hole Game.......

Corn Hole is a game played by one, two or a team of folks. It's a really fun way to spend time at a backyard BBQ, family gathering, etc and improve your coordination. They are easy to make and use 4 bean bags each, in 2 different colors. The object is to get all the bags in the hole. Sound easy.... not as easy as you might think, but a lot of fun. Directions are on the Internet if you want to make the boards and you can paint them for your favorite football, hockey or baseball team. Or maybe you'd prefer to paint your state outline on them. In any case, enjoy and have fun.
Till next time.........

Tuesday, May 4, 2021

Cream Cheese Marshmallow Dip...........

This is the perfect dip for any fruit. Now with strawberries coming into season, you will want this on your picnic or party table. I could just eat this by the spoonful. This recipe is a keeper for sure and so easy to make. If you want to garnish it, a few leaves of mint will do it and maybe a few pieces of orange zest.  I have 2 fruit dip recipes and both are excellent!!
Cream Cheese Marshmallow Fruit Dip 

1 (16 ounce) container sour cream 

8 ounces cream cheese  (room temp)

1 (7 ounce) jar marshmallow creme 

1 tsp orange zest (or to taste) 

Mixes easiest in a large bowl. Stir the cream cheese with a fork, then mix in the marshmallow creme. After mixing well, stir in sour cream and blend well; place in a covered container in the refrigerator until serving time. The mixture will thicken after being refrigerated for several hours. (You can use lemon zest if you want to change the citrus flavor)

Till next time…….

Monday, May 3, 2021

Stabilize Whipped Cream.........


Strawberry season is upon us and lots of pies and cakes will be made using this luscious berry. But somehow, our whipped cream is not as stable as we would like. Here is the solution and it's a simple one. Cream of Tartar and Powdered sugar are the secret. This will make your whipped cream peaks stand up and your frosted cake stay frosted. Secrets from the professional bakers and it WORKS!
Stabilize Whipped Cream
3 Tbs. confectioners’ sugar
1⁄2 tsp. cream of tartar
1 pint (2 cups) icy-cold heavy or whipping cream
2 tsp. pure vanilla extract
Chill the bowl and mixer beaters (this is very important if your kitchen is warm). Mix the sugar and cream of tartar together. Whip the cream in a medium bowl with an electric mixer on high just until it begins to thicken. With the mixer running, add the sugar mixture, then the vanilla, and continue beating until the cream stands up in peaks that are stiff but still soft enough to flow. Don’t overbeat at this stage or the cream will curdle. For best results, use immediately or refrigerate and use within 30 minutes.
Till next time........

Sunday, May 2, 2021

Peanut Butter Syrup........

This is awesome over ice cream and the children will love it over pancakes or waffles.!
Peanut Butter Syrup
1/2 cup honey, maple syrup, corn syrup or pancake syrup
1/4 cup creamy peanut butter
In microwave safe bowl or measuring cup, combine syrup and peanut butter. Microwave for 30 seconds. Stir. Microwave thirty seconds more. Stir until creamy and well combined. Excellent over biscuits, pancakes, french toast, waffles, toast, and ice cream. Leftovers can be stored in the refrigerator.
Till next time........

Saturday, May 1, 2021

Creamed Fried Corn........

Creamed Fried Corn
1 dozen ears of sweet corn
1/2 cup margarine
3/4 tablespoon salt
1 teaspoon pepper
Pinch of dried red pepper flakes
2 tablespoons sugar
2 tablespoons flour
1 cup milk or 1/2 n 1/2 cream
Cut the kernels off the corn cobs and scrape the cobs to get the juices. Cook the corn with butter, salt, pepper, and sugar in a heavy skillet with a lid (12") over medium heat for 15 minutes, frequently stirring to make sure the corn doesn't stick. Add the flour to the cup of milk and stir to thicken. Add milk mixture to the pot of corn. Let simmer for a few minutes to thicken.
Till next time.........

Friday, April 30, 2021

Zucchini Fritters..........

I love using the summer veggies any way that I can. I also love fritters of any kind. So it is no surprise that I would make zucchini into fritters.
Zucchini Fritters 
2 cups of zucchini, peeled and shredded
1/4 cup onion, finely minced
1 egg, lightly beaten
1/2 cup flour
1/4 cup cornmeal
1/2 tsp. salt
1/4 tsp. black pepper
vegetable oil for frying
Stir all ingredients, except the oil together. Heat about 1/4 cup oil in a skillet over medium high heat. Drop about 2 heaping tablespoons of batter at a time in the hot oil. Brown on one side and flip over and brown on the other side. Place on a paper towel lined plate when done. These fritters cook fairly fast, so don't walk away while they are cooking in the oil.
Till next time........ 

Wednesday, April 28, 2021

Bread Pudding for One...........

Did you ever want Bread Pudding but didn't want a whole casserole of it? This is perfect for that one time.
Bread Pudding 
1 egg
1 slice bread, cubed
3/4 cup milk
1 tbsp. brown sugar
1/2 tsp. vanilla
5 shakes cinnamon
1 tbsp. raisins 
Nutmeg, dash 
Orange Zest, approx.1/2 tsp or to taste (optional) 
Preheat oven or toaster oven to 350F. 
Mix milk and egg with sugar, vanilla, and cinnamon in a 2- or 2 1/2-cup bowl . I use a small corning ware baking dish. (It's about 2 small custard cups in size.) Add cubed bread and raisins .Make sure it soaks up all the egg and milk mixture. Bake for 30-35 minutes until lightly browned on top and set in the middle.Personally, I think baking it in the oven is worth the wait. Microwaving it just never seems to do justice to your ingredients. But if you've a mind to, give it a try and use whatever method you like.
Without the chocolate, it is very good with a lemon sauce poured over it.
Till next time........

Sunday, April 25, 2021

Bean Dip........

With summer and picnics just around the corner; think how good this will taste to munch on before the main dinner gets underway. This is where I dig out my mini slow cooker to take along as it will keep the dip warm even if it isn't plugged in. It has a crock interior that holds the heat.
BeanDip
1 lb ground beef
1 (1-oz) package taco seasoning
1-1/2 cups salsa
1 (16-oz) package Velveeta cheese, cubed 
1 (28-oz) can refried beans
In a large heavy bottom skillet over medium-high heat, cook beef; drain. Combine taco seasoning, salsa, Velveeta, and refried beans. Cook on low for about 10 minutes, stirring frequently, until cheese is melted and dip is warm. Transfer to serving dish and top with shredded cheese if you wish. Serve with Fritos, tortilla chips, or chips of choice.
Slow Cooker directions: 
Place cooked beef, taco seasoning, salsa, Velveeta, and refried beans in slow cooker.
Cook on LOW for 4 hours, stirring occasionally.
Till next time.........

Saturday, April 24, 2021

Fried Bologna.........

How many of you can reach back into your childhood and have a fried bologna (boloney) sandwich? If it is done right, it is so enjoyable. Take a slice of bologna, cut the edge about an inch or so in a few places around the edge of it. Fry, yes I said fry, it in a hot skillet so it sizzles and starts to brown. Take two pieces of bread, smear one slice with that yellow mustard and add the fried meat and top with the other slice of bread. Simple right? It makes a delightful sandwich. I was a Great Depression child. But the fried bologna sandwich was still amazing. It has been gentrified and now the thing is; to add some ruffle potato chips and pimento cheese to it or some lettuce and a slice or two of tomato.  Now THERE'S a sandwich for sure. This also makes a great slider.

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



Friday, April 23, 2021

Potato Rolls........

Easy Potato Rolls
2 packages (1/4 ounce each) active dry yeast
1-1/3 cups warm water (110° to 115°), divided
1 cup warm mashed potatoes (no added milk and butter)
2/3 cup sugar
2/3 cup shortening
2 large eggs, room temperature
2-1/2 teaspoons salt
6 to 6-1/2 cups all-purpose flour
In a small bowl, dissolve yeast in 2/3 cup warm water. In a large bowl, combine mashed potatoes, sugar, shortening, eggs, salt, remaining 2/3 cup water, yeast mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Shape into a ball; place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down dough; divide into thirds. Divide and shape 1 portion into 15 balls; place in a greased 9-in. round baking pan. Cover with a kitchen towel. Repeat with remaining dough. Let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°. Bake rolls until golden brown, 20-25 minutes. Remove from pans to wire racks. Serve warm.
Till next time..........
https://www.tasteofhome.com/collection/fluffy-dinner-rolls

Photo credit: Taste of Home

Thursday, April 22, 2021

Turkey Biscuit Skillet........

Turkey Biscuit Skillet 
1 tablespoon butter 
1/3 cup chopped onion 
1/4 cup all-purpose flour 
1 can (10-1/2 ounces) condensed chicken broth, undiluted 
1/4 cup milk 
1/8 teaspoon pepper 
2 cups cubed cooked turkey breast 
2 cups frozen peas and carrots (about 10 ounces), thawed 
1 tube (12 ounces) refrigerated buttermilk biscuits, quartered Preheat oven to 400°. Melt butter in a 10-in. cast-iron or other ovenproof skillet over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. In a small bowl, mix flour, broth, milk and pepper until smooth; stir into pan. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add the turkey and frozen vegetables; heat through. Arrange biscuits over stew. Bake until biscuits are golden brown, 15-20 minutes.
Till next time........

Wednesday, April 21, 2021

Sausage and Egg Braid........

Sausage and Egg Braid
1 (8-oz) can refrigerated crescent rolls or crescent sheet
1 lb breakfast sausage
4 -oz cream cheese, softened
3/4 cup shredded cheddar cheese
6 large eggs
salt and pepper, to taste
Preheat oven to 375ºF. Line a baking sheet with parchment paper.
Cook sausage until no longer pink and crumbled. Drain fat. Mix together warm sausage and cream cheese. Set aside.
Whisk together eggs, salt, and pepper. Pour eggs into a hot skillet and scramble. Roll out crescent rolls vertically on baking sheet, do not separate and seal perforations. Spread scrambled eggs down the center of crescent rolls. Top the eggs with 3/4 of the sausage and cream cheese mixture. Top with 1/2 cup cheese. Cut 10 strips on each side of the dough. To braid, lift strips of dough across the filling to meet in the center. Continue alternating strips to form a braid.Bake for 20 minutes – until lightly browned.
Save a little of the filling to spread it on top of the braid while it is cooking, the last 10 minutes of the baking time. If you put it on top before baking, the dough won’t cook all the way through.
Remove braid from oven and top the braid with remaining sausage mixture. Sprinkle with remaining cheese. Bake the braid for an additional 10 minutes, or until the cheese has melted and the crescent rolls are golden brown. If you want to skip topping the braid with extra sausage and cheese, reduce the sausage to 3/4 of a pound and the cream cheese to 3-oz. 
Till next time.........

Tuesday, April 20, 2021

To Do List.......

If you know me at all........you know I make "To Do Lists". It's who I am and I make no apologies. If it were not for lists; nothing would get done in my house. However, having said that; I think it's strange that the list is on going and never ends. I made a list today of 4 things I wanted to get done. I did them and then noticed there were 4 more things on the list!!!! How does that happen? We are supposed to have 80F's next Monday, so one of those chores will get done then as I need warm weather to adhere some foam tape to the frame of my car door. Do any of you have that problem? I did some mending that required lifting about 40lbs of sewing machine. Well, it seemed like 40lbs. But the hot pads (6) got the binding re-stitched so they are good for quite a while. Now that the first 4 things are done, I'm going to have some lunch and MAYBE I will start some of the other projects.                                                                                                                              

Till next time.......

Monday, April 19, 2021

Bloody Mary Ketchup......

I saw this recipe on TV and it sounded amazing, so I had to try it!! If you like Bloody Marys, you will enjoy this flavored ketchup with French Fries and Seafood. Katie Lee had it on The Kitchen show. Here is the website, visit it for other great recipes. The Kitchen  
Photo credit by Food Network

Bloody Mary Ketchup
1 cup ketchup 
1 tablespoon chopped celery leaves 
2 teaspoons lemon juice 
1 teaspoon prepared horseradish 
1 teaspoon hot sauce 
1 teaspoon Worcestershire sauce 
1/2 teaspoon celery salt 
1/4 teaspoon freshly ground black pepper 
Combine the ketchup, celery leaves, lemon juice, horseradish, hot sauce, Worcestershire, celery salt and black pepper in a bowl and whisk until blended. Good on french fries and seafood.
Till next time.........

Saturday, April 17, 2021

Busy Week........

Busy Week for sure...

I've had a busy week, sanding and sealing my patio furniture. Got that done and then my lovely neighbor gave me some sour dough starter, so I made a loaf of sour dough bread. On top of that, I've been trying to design a birthday card and get it painted.   Whew.........now it's time to say hello to all of you and show you my loaf of bread. The texture is great and the flavor is even better. 


I love my bread machine!!
Till next time...........


Sunday, April 11, 2021

Chicken Stuffed Crescent Rolls .......

This is so yummy!

Chicken Stuffed Crescent Rolls 
2 8 oz cans Pillsbury crescent roll dough 
2 cans cream of chicken soup8 oz pkg cream cheese softened 
2 - 3 c shredded cooked chicken 
1 pkg Italian dressing mix (or 3 TB) 
2 - 3 green onions chopped - optional 
Preheat oven to 375.
Add cream cheese and both cans of soup to a medium pot and turn to medium heat. Add dressing mix and stir until well combined. Turn down to low heat. Pour most of the mixture into a large bowl, leaving enough in the pan to use as a gravy to put on the chicken bundles. Add the chicken and the green onions to the large bowl and mix together. Set aside. Separate the crescent roll dough and place the individual triangles on a cookie sheet. Scoop a spoonful of chicken mix onto the crescent roll dough and roll (we fold the left side in, right side in, and then roll towards the long point). Bake in the oven for 9-12 minutes. Serve warm and top with remaining gravy if desired.
Till next time......

Saturday, April 10, 2021

Hot Mustard Dip.........

If you are having a beer party or just the neighbors dropping in...this is something you will want  to serve. Bring out the baguette loaf, salami, cheese and pretzels and party on! This is HOT to be sure but the perfect dip for these items and a nice icy cold beer. This makes about a cup of dip. If you are having a large party you may want to double or triple this recipe. I have a second recipe on my blog for this and both are very good.

HOT Mustard Dip
1/4 cup ground mustard
1/4 cup vinegar
1/4 cup sugar
1 egg yolk
2 tablespoons honey
Pretzels
In a small saucepan, combine mustard and vinegar; let stand for 30 minutes. Whisk in the sugar and egg yolk until smooth. Cook over medium heat, whisking constantly, until mixture just begins to simmer and is thickened, about 7 minutes. Remove from the heat; whisk in honey. Chill. Serve with pretzels. Store in the refrigerator. 
Till next time.......

Friday, April 9, 2021

Saltine Toffee Crack........

This candy is so simple but very addictive. Plus there are so many variation once you make it. You can put melted chocolate on it, add some nuts or toffee bits to the top or even crushed pretzels are good on it. The children might even like sprinkles. 

Saltine Toffee Crack

1 sleeve Saltine crackers (about 48)

1 cup butter, cut into cubes

1 cup brown sugar 

2 cups mini semi-sweet chocolate chips

1/3 cup sliced almonds

Preheat oven to 375 degrees F and line a rimmed baking sheet or jelly roll pan with aluminum foil; coat with nonstick spray. Place saltine crackers in a single layer. In a small saucepan, combine butter and brown sugar over medium heat until butter is melted; bring to a boil. When it begins to bubble, cook for 3 minutes while stirring. (Mixture should be a deep caramel color.) Immediately (but gently) pour over saltines and spread to cover crackers completely. Transfer to the oven and bake for about 7-8 minutes. Remove from the oven and sprinkle chocolate chips evenly over the top. Let sit a couple of minutes to melt. (If your pan isn't hot enough you can return it to the oven for a minute.) Spread the melted chocolate evenly over the surface and sprinkle with the sliced almonds (or toppings of your choice.) Let stand until nearly set and then chill until firm, at least 2 hours. Break into pieces. 

Till next time........ 

Thursday, April 8, 2021

Carrot Cake Jam......

Have you ever heard of Carrot Cake Jam? Well, perhaps you have, but I had not heard of it. Then I was offered a taste of it. It is so awesome. I definitely plan to make this when the carrots are in full harvest and sweet.
Carrot Cake Jam
1 can {20 ounces} unsweetened crushed pineapple (undrained) 
1–1/2 cups shredded carrots 
1–1/2 cups chopped peeled ripe pears 
3 tablespoons lemon juice 
1 teaspoon ground cinnamon 
1/4 teaspoon ground cloves 
1/4 teaspoon ground nutmeg 
1 package {1-3/4 ounces} powdered fruit pectin 
6–1/2 cups sugar 
Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling. In a 6 – 8 quart sauce pot, combine the first seven ingredients. Bring to a boil, reduce heat, cover and simmer for 15 minutes or until the pears are tender. Stir occasionally so nothing sticks to the pan. Remove from the sauce pan from the heat, and stir in pectin. Bring mixture to a full rolling boil, stirring constantly. Slowly stir in the sugar and return to a full rolling for 1 minute, making sure to stir constantly to avoid boiling over. Remove from heat and skim off any foam with metal spoon. Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.} Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary}. 
Yield: 7 half pints.
Till next time........

Wednesday, April 7, 2021

Crockpot Chocolate Candy w/Peanuts..........

Here is an easy chocolate peanut candy to do with your children or just for yourself. 


Crockpot Chocolate Candy w/Peanuts
2 pound white almond bark
4 ounces German chocolate bar
12 ounce bag semisweet chocolate chips
24 ounces dry roasted peanuts
Add all ingredients to slow cooker. Let cook on low for 1 hour without messing with it. After an hour, stir to combine everything. Allow to cook for another hour, stirring every 15 minutes.Drop spoonfuls of the candy onto wax paper and allow to cool completely.
Till next time......

Tuesday, April 6, 2021

Chicken Artichoke Bacon Pizza.......

This is one of my favorite pizzas and it is so easy to make. You can get a lb of pizza dough at your local pizza shop. Most will sell you some dough. Then the fun part starts and you just add all the goodies to the dough and bake.

Chicken, Artichoke and Bacon Pizza

1 whole 12 inch pizza crust
1 cup Alfredo sauce
2 cups cubed, cooked chicken breast
1/2 cup bacon crumbles
1 (12 oz.) jar artichoke hearts, drained and chopped small
1 cup fresh spinach
1 cup Parmesan cheese, shredded
Preheat oven to 375 degrees. Using your own homemade pizza crust or packaged crust, place it on a prepared pizza pan. Spoon the Alfredo sauce onto the crust. Using a spatula spread the sauce to cover the crust evenly. Place the chicken, bacon, artichoke hearts, and spinach evenly over the pizza crust. Sprinkle the cheese over the top and bake for 20 to 25 minutes. Check to be sure your cheese is not browning too much. You want it to be just turning brown, melting and the spinach cooked.
Till next time........
Note: Recipe from the following link. A Papa Murphy copy cat recipe

Monday, April 5, 2021

California Spaghetti Salad.........

If you have never tried this salad, you are missing a delightful culinary experience. It is different from a lot of pasta salads and is always a huge hit at picnics. It's nice as it contains NO mayonnaise. Perfect for hot summer days. If there is a veggie you aren't fond of, substitute another veggie. I sometimes add some jarred artichokes and jarred pimento to it. Just change it up anyway you want; to please your own family. That's the joy of a pasta salad. Once you have the basics, you can just do your own thing!
California Spaghetti Salad
1 lb box spaghetti noodles
1 green pepper diced
1 red pepper diced
1/2 red onion thinly sliced
1 English cucumber sliced
1 cup grape tomatoes sliced in half
1 2.25 oz can sliced olives drained
1/2 cup cheddar cheese cut into cubes
1/4 cup grated Parmesan cheese
1 tbsp McCormick Salad Supreme seasoning
1 tsp garlic powder
1 16 oz bottle Wish Bone Italian dressing
1/2 cup salami - optional
Cook spaghetti according to package directions.
I season the boiling water with one tablespoon of kosher salt before putting the noodles in. Stir noodles often while cooking. While you're waiting for your spaghetti to cook, start dicing your veggies. Drain the cooked pasta noodles and rinse gently with cool water. In a large bowl - and I do mean LARGE bowl - add in all your diced veggies, olives and cheeses. Then add the cooked and cooled spaghetti on top. Season salad with McCormick Salad Supreme seasoning and garlic powder. Give it all a gentle toss. Pour Italian dressing over noodles. Stir mixture carefully until combined. Cover with plastic wrap and allow to cool for at least two hours before serving. 
Till next time.........

Sunday, April 4, 2021

Simple Fruit Snack.........

                                            HAPPY EASTER, EVERYONE! 

This is a lovely fruit snack for Easter. It comes from A Little Fish in the Kitchen blog. It was so cute and yummy I just had to share her recipe. What could be prettier on your family's table than this lovely dish of Easter goodness. I've shared her link so you can visit her blog. Give it a try, your family will love it. Just look at all the delicious ingredients!! 

-http://www.alittlefishinthekitchen.com/.  

Photo Credit : Marcelle G. Bolton

Simple Fruit Snack

2 cups mini pretzels
2 cups round honey-nut flavored cereal (I used Honey-Nut Cheerios)
1/2 cup milk chocolate m&m’s Candies
1/2 cup peanut m&m Candies
1/2 cup yogurt-covered raisins
3/4 cup dried sweetened pineapple bits
3/4 cup dried banana chips 

Place all ingredients in a large bowl and stir to combine. Transfer the snack mix to a decorative bowl with a large spoon for serving.

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

Saturday, April 3, 2021

Chicken Casserole........

I love a quick casserole and this one is so yummy good. I like to add some pimentos and sliced black olives, just for some color. But you can add what you like, this is just what my family likes.
Chicken Casserole 
1 can (14-1/2 ounces) chicken broth 
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted 
1 cup sour cream
1/2 cup celery, sliced thin 
8 oz Swiss cheese, grated 
1/2 cup butter, melted 
1 package (14 ounces) seasoned croutons 
4 cups shredded cooked chicken 
In a large bowl, combine the broth, soup, sour cream and butter. Stir in half of Swiss cheese,  croutons and chicken. Transfer to a greased 13-in. x 9-in. baking dish. Top with rest of Swiss cheese. Bake, uncovered, at 375° for 20-25 minutes or until heated through. 
Till next time.......

Thursday, April 1, 2021

Pizza Seasoning........

If you are like me and make your own pizzas from time to time; this is a must for your spice pantry. Pizza Seasoning has been in my house for years. I don't mean that Italian seasoning you buy at the grocery. I mean the homemade blend that packs a ton of flavor!
 
Pizza Seasoning
1 1/2 tbsp oregano
1 tbsp dried basil
1 tsp dried rosemary
1 1/2 tbsp dried onion flakes
1/4 tsp dried thyme
1/2 tsp coarse sea salt
1/2 tsp crushed red pepper flakes
1/4 tsp garlic powder
Combine all ingredients. The most flavorful results are achieved with a mortar and pestle or a Spice or Coffee Grinder. (You can even use a plastic bag and rolling pin to crush the seasonings) Store in a tightly sealed container and in a dry, cool place.
Till next time.........

Wednesday, March 31, 2021

Resurrection Bay in Alaska.........

 

This is Resurection Bay in Seward, Alaska. I love how the trees immerse from the rocks and the clouds are descending upon them. Something so majestic about this scene. This photo is from Alaska Collection. These rocks are enormous. I hope you enjoy it as much as I do.
Till next time........

Monday, March 29, 2021

Mango Chutney Cheese Ball.......

It's always nice to take a culinary tour. Major Grey's Chutney will take us to India for flavor. But in true American style, we've made it into cheese balls. It is full of good fruits and flavors; like lime, raisins, mangos, vinegar, onion, spices and sweetening.This recipe will not disappoint you in any way. Give it a try and see if you don't enjoy it as well. As you can see, it will make enough for a party. You may want to cut it in half for just a smaller gathering of people.
Mango Chutney Cheese Balls
16 oz of cream cheese, room temperature
1/2 cup Major Grey's Chutney
1/4 cup scallions, diced
1 garlic clove, crushed fine
1 cup Colby Cheese, shredded 
1 cup Monterey Jack Cheese, shredded
Optional: 1/2 cup pecans or walnuts, chopped
Mix all ingredients together, form balls and refrigerate. I prefer it without the nuts. But if you like nuts in your cheese balls, go for it!
Till next time.......

Saturday, March 27, 2021

Chocolate Pizzelles.......

Chocolate Pizzelles are amazing!!

Chocolate Pizzelles 
3 large eggs
3/4 cup sugar
1 stick butter melted and cooled
1 3/4 cups flour
2 tsp baking powder
3 tbsp cocoa
3 tbsp additional sugar
Melt the butter and set aside for it to cool. Beat the eggs and sugar until creamy about 2 to 3 minutes Add the melted cooled butter. Sift together the flour, baking powder, cocoa and additional sugar. Slowly add to the butter, sugar mixture until combined. Heat the pizzelle iron and spray with a non-stick baking spray. Place about 1 tablespoon of batter on each grid. Close the iron and let cook for about 30 to 40 seconds. Remove the cookies and cool on a rack. 
Yield: approx 60
Till next time.......

Tuesday, March 23, 2021

Pizzelles.........


One of my very favorite cookies is the Pizzelle. I used to make them at Christmas, but there is no reason not to make them at any time of the year. You can cut a Pizzelle in quarters when they are still warm and use a quarter to garnish a dish of sherbet, pudding, ice cream or just eat as a small cookie. My first recipe was huge. I am baking Pizzelles for hours. I only have a 2 Pizzelle iron so it goes very slowly for me. That's why I like this recipe. It is only 2 dozen and fits my lifestyle better. I am also a huge fan of the chocolate Pizzelle. Both of my Pizzelle recipes came from Italian families and they are delicious. Hope you enjoy the one I am sharing today. They can also be rolled and filled with cannoli cream for a delicious dessert. Roll while still warm and pliable. MAKE SURE YOU OIL YOUR IRON TO KEEP THEM FROM STICKING. 
Pizzelle 
1 1/4 cups all-purpose flour 
1 1/2 teaspoons baking powder 
2 large eggs 
Pinch of salt 
1/2 cup sugar 
1 tablespoon anisette or 1 teaspoon pure anise extract 
3 ounces unsalted butter melted and cooled 
Confectioner's sugar for dusting 
Preheat the pizzelle iron, and grease or spray it if suggested in the manufacturer's instructions. Set out a cooling rack for the baked cookies. Put flour and baking powder in a medium bowl and whisk to blend; set aside. In another bowl, whisk together eggs and salt until foamy, then gradually whisk in the sugar. When mixture is smooth, whisk in the liqueur, followed by the melted butter. Switch to a rubber spatula and fold in the reserved dry ingredients. Using about 2 teaspoons of batter for each pizzelle, place batter in center of the iron, close, and bake about 2 minutes, or until golden and firm. Don't open the iron until the steam stops. As soon as the pizzelle is baked, remove from the iron to the cooling rack and continue making pizzelles with remaining batter. Should any of the pizzelles need coaxing to come off the iron, nudge them with a spatula or fork and then peel them off with your fingers. If you want to cut the pizzelle into quarters or roll them into cones, do so the instant they come off the iron, piping hot and still pliable. Dust with confectioner's sugar before serving. 
Yield: About 2 Dozen Wafers
Till next time.......

Monday, March 22, 2021

Crisp or Crumble Topping...........

Have you ever wondered what the difference is between a crisp topping and a crumble topping? Well, I have. There isn't a lot of difference but enough to give a different texture to your fruit dish. Here's what I found out.

Crisp
1 cup all-purpose flour
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
Pinch salt
1/2 teaspoon ground cinnamon or 1/8 teaspoon ground or grated nutmeg (optional)
8 tablespoons slightly softened unsalted butter, cut-into pieces
Combine the flour, both sugars, salt, and cinnamon or nutmeg, if using, in a medium bowl. Rub in-the butter with your fingertips until it’s well blended and the mixture crumbles coarsely; it should hold together when you pinch it. Refrigerate until needed.

Crumble
1 cup all-purpose flour
1/2 cup light brown sugar
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
3/4 cup old-fashioned oats
1/2 cup (1 stick) unsalted butter at room temperature, cut into pieces
Preheat oven to 375°F. Whisk flour, brown sugar, baking powder, cinnamon, and salt in a large bowl. Add butter and work into dry mixture with your fingertips until pea-sized lumps form. Add oats and mix with your fingertips until clumps form; it should look like crumb topping. Chill 15 minutes. Transfer mixture to a parchment-lined sheet tray and bake 8 minutes. Using a metal spatula, stir and toss crumble. Rotate tray and continue to bake until crumble is dark golden brown, about 8 minutes more. Let cool.
Till next time.........


Sunday, March 21, 2021

Spring Break in South Beach.......

I try to stay away from controversial topics. But this makes my blood boil!! I have been isolated for over a year, so I do not spread the virus or catch it. It's called being an American and caring about your fellow Americans. But Gov. DeSantis opened up his state for spring breakers. He wanted the almighty dollar from all of these young people!!! Now he has mob rule in his state and wonders why!!! Then these young people will go back to their home states and spread the virus there. Florida is one of the worst states for having the variants of this Covid-19 virus. I sincerely hope the Floridians will remember this when election time is there and vote out DeSantis. He is not thinking of the people of his state or any other state. If this is offensive to anyone, well....it's just the truth.
Till next time.....
PS. I too, am tired of being isolated, but if it helps contain the virus spread, I am prepared to stay in for another year. Wear a mask and keep social distancing till this mess is over.

Saturday, March 20, 2021

Beef and Broccoli Stir Fry........

I love a good stir fry and beef and broccoli is one of my favorite dishes.  I got this from Good Housekeeping some time back and really love it. I leave out the Siracha as it is a bit too much for my taste.
Beef and Broccoli Stir Fry
Sauce  
1/3 cup low-sodium soy sauce, divided
2 tbsp. fresh lime juice
2 tbsp. packed brown sugar
2 cloves garlic, grated
1 tbsp. grated fresh ginger
1 to 2 tsp Sriracha - optional
1 tsp. toasted sesame oil
3 tsp. cornstarch, divided
In a medium bowl, whisk together soy sauce, lime juice, sugar, garlic, ginger, sriracha, sesame oil and 2 teaspoons cornstarch. Transfer half (about 1/3 cup) to a small bowl and whisk in remaining teaspoon cornstarch and 1/3 cup water; set aside.
Beef and Broccoli
1 lb. sirloin or strip steak, steak halved lengthwise, then thinly sliced
1 large head broccoli (about 1 lb), cut into small florets, stem peeled (if necessary) and sliced
1 tbsp. canola oil
Add steak to remaining sauce, toss to coat and let sit for 15 minutes.
Meanwhile, heat a large skillet on medium. Add 1/2 cup water and bring to a simmer. Add broccoli and cook, covered until bright green and just barely tender, 4 to 5 minutes. Transfer broccoli to a plate. Wipe out skillet and heat oil on medium-high. Cook steak in a single layer in batches until browned, 2 minutes per side. Return first batch of steak to skillet, add sauce and simmer until beginning to thicken, 2 to 3 minutes. Add broccoli and toss to combine. Serve over beef, broccoli and rice sprinkled with scallions and sesame seeds, if desired.
Till next time........

Friday, March 19, 2021

Chicken and Stuffing Slow Cooker Style..........

Another easy meal for those of you who are "busy, busy bee"s. Toss a quick salad and you have a great meal. 
Chicken and Stuffing Slow Cooker
2 lbs about 4 chicken breast
1 6oz box of stuffing mix
1 10.5 oz can cream of chicken condensed soup
3/4 cup sour cream
1/3 cup water
10 oz bag frozen green beans
salt and pepper to taste
Prepare crockpot with cooking spray. Season chicken with salt/pepper and place in the bottom of a crockpot. Next, top chicken with 1 box of stuffing mix. In a separate bowl, mix together condensed soup, sour cream and water. Spread mixture over stuffing. Place green bean on top. Cover and cook on HIGH for 4 hours. If you need a longer cooking time, you can do LOW for 6 hours.
Till next time.......

Thursday, March 18, 2021

Slow Cooker Dr Pepper BBQ Ribs.......


Sometimes a recipe sound so yummy you just have to try it. This is one of those recipes. It's so easy to fix and the result is amazing.
Slow Cooker Dr. Pepper BBQ Ribs 
4.5 pounds boneless country style pork ribs
2 cans Dr. Pepper soda, divided
3/4 cup BBQ sauce (your favorite, we love our Sweet Baby Ray's!)
Place ribs in the bottom of your slow cooker, pour 1 can of soda over them. Cover and slow cook for 7 hours on low or 4 hours on high. Preheat oven to 400 degrees. Cover a cookie sheet with foil then place a wire rack over the top. Combine 3/4 cup BBQ sauce with 1/2 cup Dr. Pepper soda. Carefully remove the ribs from the slow cooker, placing on rack. Brush tops with sauce. Bake for 15 minutes, flip and brush other side. Bake 15 minutes more. Serve remaining sauce at the table.
Till next time........

Wednesday, March 17, 2021

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

 

Happy St Patrick's Day, Everyone. 

Have an awesome day.

Cowboy Casserole........

Cowboy Casserole Vertical

Cowboy Casserole
1 lb. ground beef
1/2 onion, chopped
2 garlic cloves, minced
1/2 tsp. chili powder
1/2 tsp. cumin
2 cups frozen corn, defrosted
2 cups canned diced tomatoes
1/3 cup sour cream 
1 1/2 cups cheese, divided 
kosher salt 
Freshly ground black pepper 
2 bags (16 oz) frozen tater tots 
1 Tbsp. Chopped parsley, for garnish 
Preheat oven to 375°. In a large skillet over medium heat, heat oil. Add onions and cook until soft and slightly translucent. Next, add beef. When it is no longer pink, drain some of the fat and push meat and onions to outer edge of skillet. Add, garlic, chili powder and cumin. Stir and cook until garlic is fragrant, about 2 minutes. Add corn, tomatoes, sour cream and 1 cup cheese. Cook, stirring regularly, until cheese is melted and sour cream is incorporated. Season with salt and pepper. Pour mixture into a 9x13 baking dish. Top with tater tots and sprinkle with remaining cheese. Bake 20-25 minutes, or until cheese is melted and tater tots are golden. Garnish with parsley and serve.
Till next time..........

photo credit-Alexa Payesko

Tuesday, March 16, 2021

Have an Awesome Day.......


It's a dreary rainy type day here and a bit chilly. It's early, so the clouds may pass. It was foggy earlier and visibility was low. But it looks like the fog is gone for the day. I'm waiting for the maintenance man to come and take care of some chores I have on my list. They are quite good about fixing things here. I always wait till have have more than 1 or 2 things for them. Not much going on here. Just drinking my second cup of coffee enjoying the quiet of the early morning. I wish you all an awesome day.
Till next time.......

Saturday, March 13, 2021

Potato Candy........


Since we are once again close to St Patrick's Day; I wanted to share this candy with you. I shared it about 2 years ago, but it is fun to make and more fun to eat. Potatoes were introduced from European immigrants that came from Germany, France, Ireland, Russia or Scandinavia. Potatoes were a staple in those households. So it makes sense this candy came from those regions. No potato was wasted, food was precious. This candy is not to be confused with Irish Potato Candy which actually contains no potato. It also contains coconut and is formed into small potato shapes. This is NOT that candy. This does contain potato and is rolled like a cinnamon roll and sliced.
Potato Candy
1/2 cup plain mashed potatoes
6-8 cups powdered sugar
2/3 cup peanut butter 
1/2 teaspoon vanilla 
Pinch of salt
Add mashed potato and 4 cups powdered sugar and mix until blended (will be a sticky mess and this point). If opting to use vanilla, mix in now. Mix in more powdered sugar, 1 cup at a time, until mixture is very thick (slightly thicker than cookie dough). Lay down a large sheet of wax paper and sprinkle generously with powdered sugar. Transfer candy mixture to the wax paper and sprinkle the top with more powdered sugar. Roll out to ¼ inch thick rectangle. Spread peanut butter everly over candy. Roll tightly (long side toward long side), then wrap in the wax paper. Cut in half crosswise and put the two halves inside a large resealable bag. Seal the bag and chill for at least 30 minutes until firm, or until about 30 minutes before ready to serve. Unwrap candy and slice into 1-inch thick slices and serve or store in airtight container, chilled, up to 2 weeks.
* You can drizzle with dark chocolate if you like.
Till next time........

Thursday, March 11, 2021

Vaccine.......Today........

I'm finally getting my Covid Vaccine. So I will be off my blog for a couple days. I still plan to be very cautious and follow the CDC guidelines. But getting the vaccine does give me sense of calm that if I do get any form of the virus, I won't be hospitalized or die. That's a huge plus for me. 

Till next time, please stay safe and enjoy......                                                                                                                                

Wednesday, March 10, 2021

Peanut Butter Clusters............

When I am asked to take something to a group picnic, I'm never sure what to take. It just seems a lot of times, the children of the group are kind of forgotten. So once in a while I take cereal clusters. They are easy to make, they take only a few ingredients and are relatively healthy for the children.  (Adults like them, too.) I have several different recipes for cereal clusters, so I can vary them a lot. These clusters are something the children can make as well, with supervision. It's perfect for a rainy day project to keep the children busy and happy. You can change up the cereal to a Rice Chex, if you want to.
Peanut Butter Clusters
11 oz peanut butter (milk chocolate chips) 
2 Tbsp creamy peanut butter 
1 cup Crispy Rice Cereal 
1 cup miniature marshmallows 
34 cup peanuts (unsalted roasted, chopped) 
Microwave peanut butter and milk chocolate chips in a large glass bowl on high for one to 2 minutes or until melted, stirring every 30 seconds. Stir in peanut butter until well blended. Stir in rice cereal, miniature marshmallows and chopped peanuts. Spoon mixture by heaping tablespoonfuls evenly into miniature paper candy cups. Chill one hour or until firm.
Till next time.........

Vegetable Pizza.......

I was introduced to Vegetable Pizza when I was working. We had a team lunch and one of the members of my team brought in a huge veggie pizza. It was a nice break from all the sweets that usually appeared. This was in the mid 1990's. It has since been a favorite of everyone I know. You can use all the toppings or just your favorites ones. It's you pizza so make it personal.
Vegetable Pizza
Crust & Sauce

2 (8 ounce) packages refrigerated crescent rolls
2 (8 ounce) packages cream cheese, softened
1/2 cup mayonnaise

1/2 cup sour cream
1 (1 ounce) package dry Ranch-style dressing mix

1/4 tsp dried dill weed

Toppings:

1/2 cup fresh broccoli florets, chopped
1 cup chopped tomatoes
1 cup chopped red bell pepper
1/2 cup chopped cauliflower

1/4 cup scallions

1 cup shredded carrots
1 cup shredded Cheddar cheese 

Preheat oven to 375 degrees F (190 degrees C).
Roll out the crescent roll dough onto a 9x13 inch baking sheet, and pinch together edges to form the pizza crust. Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet. In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.
Till next time.......