Saturday, October 17, 2020

Jaunt to the Park.........

There are few places you can go while waiting out this Coronavirus. You know it and I know it. So a trip to the park in my car is my safe place. I was enjoying the autumn leaves and the beautiful fall colors. I love the park so it always lifts my spirits to go there. I even saw a little deer on this trip. My favorite thing is to take a cup of coffee there and sit by the lake and enjoy the sights. This year it is mostly yellow and green leaves due to our draught this summer and fall. But even the dried leaves/weeds and other foliage is something to enjoy. Each season has it's own beauty. 



Just get out and enjoy the beautiful pictures Mother Nature has created for us. 

Till next time.....



Tuesday, October 13, 2020

Blueberry Lemon Jam........

I was locked out of my blog for a while. Thanks for hanging in there with me. I'm back, hopefully with no more issues.
 
Blueberry Lemon jam is one of my favorite jams in the whole world. A nice warm biscuit with butter and jam; nothing tastes better. That will definitely start my day off right. Hope it will brighten your day as well.
Blueberry Lemon Jam

4 cups fresh blueberries
2 cups sugar
1 package (3 ounces) lemon gelatin
In a large saucepan, slightly crush 2 cups of blueberries. Add remaining berries and sugar, mix well. Bring to a boil, stirring constantly. Remove from the heat; stir in gelatin until dissolved. Pour hot jam into jars or containers. Cover and seal in hot jars.
2 tablespoons=68 calories

Till next time........

Monday, July 27, 2020

Tuna Cream Cheese Spread........

Tuna Cream Cheese Spread 
1 package (8 ounces) cream cheese, softened 
1/2 cup thinly sliced green onions 
1/4 cup mayonnaise 
1 tablespoon lemon juice 
3/4 teaspoon curry powder 
Dash salt 
1 can (6 ounces) tuna, drained and flaked 
Bread or crackers 
In a large bowl, combine the first 6 ingredients. Stir in tuna. Serve with bread or crackers.
Till next time.........

Sunday, July 26, 2020

Bacon Rollups........

I can see these on a breakfast buffet. 
Bacon Rollups - 1930’s Vintage 
1/3 cup finely chopped onion
1 tablespoon butter
3 cups cubed day-old bread
1/4 teaspoon celery salt
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
1 large egg, lightly beaten
10 bacon strips
In a small skillet, sauté onion in butter until tender. In a large bowl, combine the bread cubes, celery salt, garlic powder, salt, pepper and onion mixture; toss to mix evenly. Add egg; toss to coat bread cubes. Roll into ten 1-1/4-in. balls. Wrap a bacon strip around each ball. Secure with a toothpick. Repeat with remaining ingredients. In a large skillet, cook bacon roll-ups on all sides over medium heat for 18 minutes or until bacon is crisp and a thermometer inserted into stuffing reads at least 160°. Drain on paper towels.
Till next time.......

Saturday, July 25, 2020

Soft Raisin Cookies........

These cookies are from World War II era and are just as good today as they were then. I am truly a soft cookie fan. I don't like to eat a cookie that crumbles when I take the first bite. Now that I've taken you down the road of vintage recipes, I hope that you will try them. Some of our best recipes have come from that era. My thanks to all the grandmas and great grandmas for passing them on to us.
Soft Raisin Cookies
1 cup water

2 cups raisins
1 cup shortening
1-3/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup chopped walnuts
Combine water and raisins in a small saucepan; bring to a boil. Cook for 3 minutes; remove from the heat and let cool (do not drain). Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder, baking soda, salt and spices; gradually add to creamed mixture and mix well. Stir in nuts and raisins. Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake 12-14 minutes or until golden brown. Remove to wire racks to cool.
Till next time......

Boston Brown Bread.......

Boston Brown Bread was originally steamed in a can and sold in a can. You can still buy B&M brown bread in a can. My Gram used to slice this bread thin and spread with a marmalade cream cheese when her ladies friends got together for an afternoon of bridge.  A lot of these vintage and long forgotten recipes are still good and worth bringing back to the present. I would definitely serve these sandwiches to my friends today.
Till next time.......

Friday, July 24, 2020

Orange Pineapple Soda Sherbet.......

The 1940s had swing, jazz, victory gardens, food tokens and the invention of the microwave (1946 Radarwave). The women of that time were quite creative. This recipe is as good as it looks and easy to make. I retired the bucket ice cream maker years ago. Today, many years later, I use my Cuisinart ice cream maker.
Orange Pineapple Soda Sherbet

3 cans (12 ounces each) orange soda
1 can (14 ounces) sweetened condensed milk
1 can (8 ounces) crushed pineapple, undrained
Refrigerate unopened cans of soda, milk and pineapple until completely cold. In a large bowl, combine soda, milk and pineapple; mix until blended.Fill cylinder of ice cream maker no more than two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer sherbet to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm.
Till next time.......

Thursday, July 23, 2020

Prune Whip...........

When my Gram used to have Bridge Club, she always served a nice dessert and coffee. This is one of her desserts that I remember. She always made sure she had enough for me to have a dish of it as well.  This is a rich sweet dessert, but I know you will enjoy it. 
Prune Whip 
14 pitted dried plums
3 tablespoons confectioners' sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
Place plums in a saucepan; cover with water. Cover and cook until tender; drain. Puree in a blender or food processor. (My Gram used a hand crank egg beater) Add sugar and vanilla; mix well. Pour into a bowl; cool. Fold in whipped cream. Spoon into parfait glasses or dessert dishes. You can top with more whipped cream. Chill for at least 2 hours.
* You can also used dried apricots instead of the prunes for Apricot Whip.
Till next time.......

Monday, July 20, 2020

Cork Container.......

Need a project while you are stuck inside? If you drink wine or have friends that do, here's a cute project. All you need is a glue gun, some wine bottle corks and a tin can. Any size can depending on how many corks you have. It would also make a cute flower pot or vase.
The photo and idea is from: A Magical Mess  
She has a lot of cool ideas if you are a DIY type of person. So click on the link and visit her site. It's so much fun!!
Till next time.......

Saturday, July 11, 2020

DIY Homemade Chalk........


You will need:
Cardboard tubes from center of toilet paper
Scissors
Duct tape
Freezer paper
Quart plastic containers (recycled deli containers work well)
Tempera paint in desired colors
Water
Mixing spoon
Plaster of Paris
Rubber spatula
Cooling rack
DIY Homemade Chalk
Add 2 tbsp of water to a small bowl
Add to that 3 tbsp of plaster powder
Add 1/2 tsp tempura powdered paint 
Mix well
Add a few drops of water if mixture is too dry 
Of course you don’t have to stick to your usual primary colours. Have your children experiment with the tempura powdered paints. Use toilet paper tubes as is. Tape off one side of each tube with duct tape, being sure to completely seal the end. Cut freezer paper into 6-inch squares and line each tube with one piece In a plastic container, mix plaster of paris as directed, in correct ratio, being sure to first mix 2 tablespoons of desired color of tempera paint with the water used to make the plaster. Mix slowly while adding Plaster to water/paint mixture, until completely combined Using a rubber spatula to help, fill each prepared tube with the plaster mixture. Tap tube on work surface to release air bubbles. Plaster will set in about an hour, and can be removed from the tube after about two hours. To remove chalk, first peel away duct tape, then peel away the cardboard tube, and finally, peel away the piece of freezer paper. Once chalk is removed from tube, place on a cooling rack and let dry completely (1 to 3 days depending on humidity) before using.

Till next time.......

Wednesday, July 8, 2020

Sweet Potato Pie.......Miss Kordea Brown

I love watching Miss Brown in her kitchen cooking for her family. Yesterday she made this delicious sounding sweet potato pie and I could not resist it. I made mine without the topping. I prefer a dollop of whipped cream. But hey, if toppings are your thing, by all means make her topping for this pie.
(Recipe from Miss Kordea Brown)
Sweet Potato Pie
2 large sweet potatoes
12 mini graham cracker pie crusts 
3/4 cup heavy cream 
1/2 cup packed brown sugar 
1/3 cup orange juice (from about 1 orange)
4 tablespoons unsalted butter, melted 
3 tablespoons crushed pineapple 
2 tablespoons granulated sugar 
1/2 teaspoon ground cinnamon 
1/4 teaspoon kosher salt 
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cloves 
2 large eggs 
Pierce the skin of the sweet potatoes a few times with a fork, then microwave on high until soft, 7 to 8 minutes. Let cool slightly. Preheat the oven to 375 degrees F. Place the pie crusts on a rimmed baking sheet. Peel the sweet potatoes and cut into chunks. Transfer the potatoes to the bowl of a food processor and process until smooth. Add the cream, brown sugar, orange juice, butter, pineapple, granulated sugar, cinnamon, salt, nutmeg, cloves and eggs and pulse until the mixture is combined and smooth. Pour the mixture into the crusts on the baking sheet. Bake until the pies are slightly browned on top, 20 to 25 minutes. Let cool for at least 1 hour or refrigerate until ready to serve.
Pecan Pineapple Topping:
1 cup chopped pecans
1 teaspoon ground cinnamon 
1/2 teaspoon kosher salt 
Pinch cayenne pepper 
1/2 cup candied pineapple, chopped 
Add the pecans, cinnamon, salt and cayenne to a small skillet and cook over high heat until toasted, 2 to 3 minutes. Add the pineapple pieces and remove from the heat. Sprinkle the topping over the pies before serving.
Till next time........

Tuesday, July 7, 2020

Sweet Sour Coleslaw Dressing.......

This is a bit of a sweet sour dressing. So taste and see if you perhaps want it a little sweeter. if you do, add more honey. I like the addition of the dried red pepper flakes as it gives it just a bit of a kick. I mix this in my blender as it does a better job than just shaking it in a jar. Then I put it in a mason jar to store in my fridge. It does need shaking each time you want to use it. I hope you enjoy it. Makes about 1/2 pint of dressing.

Coleslaw Dressing
1/4 cup Rice vinegar
1/4 cup Clover honey
1 tablespoon mayonnaise
1/2 tablespoon whole grain Mustard
1/2 tablespoon poppy seeds
1/4 tsp salt 
1/8 tsp pepper 
1/2 cup olive oil

Optional: Red Pepper flakes to taste
Add ingredients to your blender except for the poppy seeds and oil. After you mix the other ingredients, slowly drizzle in the olive oil. When you are done with that add the poppy seeds and give the blender a quick pulse or two, just to mix the poppy seeds into the dressing. 
Till next time.........

Thursday, July 2, 2020

Mimosa Bloom.......

A beautiful Mimosa bloom.
Till next time.........

Sunday, June 14, 2020

Spaghetti Salad.......

Summer is here and time for a delightful salad. We've been home with this virus, gaining a few pounds, right. Well, enjoy this salad.
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 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........

Wednesday, June 3, 2020

Photographs.......

I just wanted to share a couple of my photographs with you. I love macro shot and take a good many of them. Hope you enjoy them. 
Till next time.......


Tuesday, May 26, 2020

Rice Krispies Treats.....

One of indulgent snacks is Rice Krispies Treats. They are so fun to eat and you can add anything you want to them. You can and sprinkles, mini chocolate chips, M&M's, nuts, just let you mind go wild. Add whatever you want. 
Rice Krispies Treats
 3 tablespoons butter
1 package (10 oz., about 40) JET-PUFFED Marshmallows
OR
4 cups JET-PUFFED Miniature Marshmallows
6 cups Kellogg's® Rice Krispies® cereal
1In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.Add Rice Krispies cereal. Stir until well coated. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day. MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
Till next time......

Friday, May 22, 2020

Orange Marmalade Chili Meatballs........

If you liked my Cranberry Chili sauce I'm pretty sure you will enjoy this one with a little Asian flavor. You can't have too many sauce recipes for meatballs. This will add a nice punch to turkey meatballs, if that's your choice of meat.
Orange Marmalade Chili Meatballs

32 ounce bag frozen cooked meatballs
1 12 to 16 ounce jar orange marmalade
1/2 cup chili sauce 
(or catsup if you don't want heat)
2 Tbsp soy sauce
1/2 tsp garlic powder
1/8 tsp black pepper 
(1/4 tsp if you use catsup)
Place meatballs in slow cooker.
In a bowl, combine remaining ingredients and mix well. Pour orange marmalade sauce over meatballs and stir to coat meatballs with sauce. Cover and cook on LOW 4 to 5 hours or on HIGH 2 to 3 hours. If the meatballs are cooked already, this can be done on the stove as well.

Till next time.......

Tuesday, May 19, 2020

Cranberry Chili Sauce......

When we get back to having parties again, this is a favorite of mine. It's a way to use up some of that left over cranberry sauce or jelly. You can also use orange marmalade instead of cranberry sauce. But that's another recipe for another time. This makes a wonderful sauce for meatball appetizers. It is easy to make, only four ingredients, and yummy good. Then if you have meatballs left over, they make a terrific sandwich. You can't lose with this recipe!  
 Cranberry Chili Sauce
2 (16oz) cans whole cranberry sauce
1 (12 oz) jar chili sauce
1 Tablespoon firmly packed dark brown sugar
1 Tablespoon prepared horseradish
In a dutch oven, combine cranberry sauce, chili sauce, brown sugar and horseradish. Cook over medium heat, stirring occasionally, until combined. Use immediately or to freeze, let cool to room temperature. Place in resealable plastic freezer bag and freeze up to 1 month. Remove from freezer and let stand at room temperature for 45 minutes. Makes 4 cups. Great for meatball H'orderves. Heat some of the sauce and throw in some small size meatballs and serve with toothpicks.
Till next time.......  

Saturday, May 16, 2020

Birthday Celebration......

I took the day off to celebrate a birthday! So fun, had a nice grilled lunch and strawberry shortcake instead of a cake. Glad we could get together for lunch and shortcake.
Till next time........

Friday, May 15, 2020

A Walk To Remember........

I just finished reading this book. It's the story of a man looking back over his Senior year in high school. A popular boy met a shy and unassuming girl. They are paired by a set of circumstances, that they can't avoid. It is a time of respect and innocence and they start to fall in love. There is a twist at the end of the story and it's definitely worth reading.
Till next time........

Thursday, May 14, 2020

Crab Cakes.........

If you love crab cakes as much as I do, you will certainly love this recipe. It comes from a restaurant in Ocean City, MD. It takes Jumbo Lump and Lump crab meat and it will melt in your mouth.
Crab Cakes 
1 lb Crab Meat (a mix of Jumbo Lump & Lump)
1 egg
2 tsp. Worcestershire sauce
1/4 tsp. ground mustard
2 Tbsp. mayonnaise
1 tsp. lemon juice
1 Tbsp. mustard
1 Tbsp. melted butter
1 tsp. parsley flakes (or 1 Tbsp. fresh)
1 tsp. seafood seasoning
1/2 C. breadcrumbs
4 Tbsp. vegetable oil (if pan frying)
In a large mixing bowl, combine all ingredients except for crab meat. Gently fold in the crab meat, being careful not to break up the lumps. Shape into cakes. Pan fry for 5 minutes per side, or bake at 375°F for 12-15 minutes until evenly browned on each side and cakes reach an internal temperature of 165°F.
Till next time.......

Wednesday, May 13, 2020

Brandy Alexander Pie.......

This is a pie I made in the 1960's for a gathering. It's an oldie but goodie! It's funny how these recipes stand the test of time. Don't just put old recipes aside and forget about them.  
Brandy Alexander Pie
Crust:
20 chocolate cookies, finely crushed (or graham crackers)
1/4 cup margarine or butter, melted
Filling:
1 envelope unflavored gelatin
1/4 cup cold water
2 cups whipping cream, divided
1/4 cup sugar
2 Tbsp. Brandy
2 Tbsp. Creme de Cacao liqueur
Mix cookie crumbs and margarine in medium bowl; press firmly onto bottom and up side of 9-inch pie plate. Refrigerate until ready to use. Sprinkle gelatin over cold water in small saucepan; let stand 1 min. Cook on low heat 2 min. or until gelatin is completely dissolved. Remove from heat; let stand 5 min. Beat 1-1/2 cups of the whipping cream in large bowl with electric mixer on high speed 1 min. or until slightly thickened. Gradually add cooled gelatin mixture, sugar, brandy and creme de cacao, mixing on low speed after each addition until well blended. Beat an additional 30 seconds. Pour into crust. Refrigerate 2 hours or until set. Pour remaining whipping cream into small bowl; beat with electric mixer on high speed until stiff peaks form. Spoon over pie just before serving; sprinkle with shaved chocolate. Store leftover pie in refrigerator.
Till next time........

Monday, May 11, 2020

Honey Mustard Chicken......

I had this delightful entree at a friend's house shortly after honey mustard became popular. Of course, I had to ask for the recipe. She said she got it from a friend in another state. I was so happy she allowed me to have this recipe. This is how great recipes travel the world; from one generous cook to another.





Honey Mustard Chicken
6 boneless, skinless chicken thighs 

Tbsp olive oil 

3 Tbsp honey
2 Tbsp yellow mustard 
2 Tbsp Dijon mustard 
1 tsp salt 
1/2 tsp freshly ground black pepper  
1/2 tsp onion powder 
1/2 tsp garlic powder 
1 sprig of fresh rosemary 
6 slices of bacon 
Look over the chicken thighs, and trim off any excess fat with a sharp knife. Place the chicken thighs in a large resealale bag. Whisk together all ingredients in a small bowl, except for the bacon. Pour the mustard sauce into the bag with the chicken, rub it around to coat all pieces. Marinate in the fridge overnight. Remove the chicken from the fridge and allow to rest on the counter while the oven preheats to 400F. When the oven is preheated, remove one chicken thigh and gently roll it into a log shape. Then pick up a piece of bacon and wrap it around the thigh. Place it in a 8x8" baking dish. Repeat till all the thighs are wrapped in bacon. Bake the thighs for 25 minutes, and test to make sure they register 165°F in the thickest part. If you skip letting the chicken rest while you preheat the oven, add 5-7 minutes to the cooking time.
Till next time........

Friday, May 8, 2020

Stuffed Peppers for Two......

I enjoy stuffed peppers once in a while, but it is hard to find a recipe small enough for me. After all, I don't want to eat them for a solid week. I know you can freeze them, but they are better when you first make them. Don't you agree?
Stuffed Peppers for Two
2 medium green peppers
1/2 pound ground beef
1 can (8 ounces) tomato sauce, divided
1/4 cup uncooked instant rice
2 tablespoons shredded cheddar cheese, divided
1 tablespoon chopped onion
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 large egg, beaten
Buttered bread crumbs
Cut tops off peppers and discard; remove seeds. Blanch peppers in boiling water for 5 minutes. Drain and rinse in cold water; set aside. In a bowl, combine beef, 1/4 cup tomato sauce, rice, cheese, onion, Worcestershire sauce, salt, pepper and egg; mix well. Stuff the peppers; place in an un-greased 1-1/2-qt. baking dish. Pour the remaining tomato sauce over peppers. Sprinkle tops with buttered bread crumbs, cover and bake at 350° for 50-60 minutes until meat is no longer pink and peppers are tender. I check my peppers with a meat thermometer for best results. Optional: I like to add some Parmesan cheese to my buttered bread crumbs. It just adds another dimension of flavor.
Till next time........

Thursday, May 7, 2020

Asian Dry Rub......

Once in a while, I am looking for a different taste. I've always liked Asian flavors and I came across this dry rub. It is super good on chicken and pork. You taste it and it makes you wonder what that amazing flavor is coming from. It's a combination of spices. The red pepper flakes are optional and you can add as much or as little as you like or omit completely.
Asian Dry Rub
1 tsp black pepper
1/4 tsp salt
1 tsp brown sugar
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1 1/2 tsp crushed anise seeds
1/4 tsp ground clove
Optional: 1/4 to 1/2 tsp red pepper flakes
Mix all ingredients and store in an air tight container.
Till next time........

Wednesday, May 6, 2020

Chocolate Peanut Butter Blossoms..........

Who doesn't like chocolate and peanut butter? My two favorite flavors put into one cookie. With everyone quarantined, get the children busy cooking or baking. They will love these yummy little bites of goodness. They are a twofer, a great cookie and a piece of candy all in one.
Chocolate Peanut Butter Blossoms
48  Hershey’s Kisses 
1/2 cup shortening 
1 cup creamy peanut butter 
1/2 cup packed light brown sugar 
1/3 cup granulated sugar 
1 egg 
2 tablespoons milk 
1 teaspoon vanilla extract 
1 cup all-purpose flour 
1/3 cup Hershey’s Cocoa 
1 teaspoon baking soda 
1/2 teaspoon salt 
Granulated sugar 
Heat oven to 375°F. Remove wrappers from chocolates. Beat shortening and peanut butter in large bowl until well blended. Add brown sugar and 1/3 cup granulated sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, cocoa, baking soda and salt; gradually beat into peanut butter mixture. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Immediately press chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.
Till next time..........

Tuesday, May 5, 2020

Mexican Hot Cocoa.......

We still have some cool days and nights yet. So curl up with a good book and a nice cup of Mexican hot cocoa. Nothing will warm you better than that touch of Cayenne Pepper in this recipe. It's not hot, just nice  and warming. Give it a try, I think you will like it. My friend will not drink any other kind of hot cocoa anymore. She love this, as do I.
Mexican Hot Cocoa
3 1/2 cups sugar 
2 1/4 cups cocoa 
1/2 tsp salt 
1/8 tsp cayenne
1/4 tsp cinnamon
Whole milk for serving 
In a large bowl, combine sugar, cocoa, and salt, and whisk to combine well. Store the 
mixture in an airtight container. 
For individual servings: pour 1 cup whole milk into a microwave-safe mug, and microwave on high just until hot. Add 2 tablespoons of cocoa mix, and stir to dissolve. For a larger batch of cocoa, warm the milk in a saucepan set over medium-low heat, taking care not to let the milk boil; as it warms, stir in 2 tablespoons of mix for each cup of milk. Serve with a cinnamon stick to stir the cocoa. YIELD: Makes 5 3/4 cups dry mix or 92 8oz servings.
Till next time.......

Monday, May 4, 2020

Ruby Red Grapefruit Granita.........

Are you having guests for an afternoon tea? Serve this lovely granita and you will definitely impress your friends. It looks fancy but takes very little work. My kind of dessert. It is lovely to look at and refreshing to eat.
Ruby Red Grapefruit Granita
2 1/2 cups fresh ruby red grapefruit juice, at room temperature
1 cup boiling water
1/3 cup superfine sugar
Mint sprigs, for garnish
Combine juice, water and sugar in bowl and whisk until the sugar has dissolved. Pour liquid into a 13 by 9-inch baking pan. Freeze until hard, about 3 to 4 hours. To serve, scrape with a fork and spoon the scrapings into small chilled martini glasses or small glass dessert bowls. Garnish with small sprigs of fresh mint.
Till next time.........

Sunday, May 3, 2020

Corn Relish........

Summer is just around the corner and grill time will soon be here. You know what that means! Hot dogs, Hamburgers and Brats time. Grab the buns and meat and head for the grill. Now you have a nice corn relish to top them all with. Give this a try and excite your guests with a new flavor for their grill meats.
Corn Relish
1/2 cup distilled white vinegar
1/2 cup sugar
3/4 cup water
2 tablespoons mustard seeds
1 teaspoon mustard powder
1/4 teaspoon ground turmeric
2 teaspoons Kosher salt
1 teaspoon ground black pepper
2 cups fresh corn kernels
1 cup finely diced red bell pepper
1/4 cup diced onion
Optional: Jalapeno pepper to taste
Bring the vinegar, sugar, water, mustard seeds, mustard powder, turmeric, salt, pepper, and 3/4 cup water to a boil in a medium saucepan, stirring to dissolve the sugar. Add the corn, red pepper, onion, and Jalapeño. Boil, stirring occasionally, for 10 minutes. Divide among jars and can properly or seal and refrigerate for up to 2 weeks.
Till next time.........

Saturday, May 2, 2020

Day Off at the Parks.............

I've been inside for going on 9 weeks now. So yesterday, my daughter and I got in the car and drove to a State Park. Obviously, everyone had the same idea. So we stayed in the car till we found an empty place to get out and take some photos of the lake and wild life. We wore our masks even though there was no one around. It was great to get out and see some nice scenery and take photos. The cowbird and moss were take at one lake, the deer was taken at another.


















The deer was very calm and she just stood there eating the grass. She was not timid at all. So we got several nice photos of her.
Till next time........stay inside and stay safe.

Thursday, April 30, 2020

Cauliflower Salad w/Greek Dressing.........

I love cauliflower as it takes on the flavor of whatever you put with it. This is the original recipe, but I prefer to use a Gazebo Greek dressing on it. You can order it on-line or from the Gazebo Greek dressing website. Shipping is free, so that's a nice bonus. I order a case of 6 at a time. Why, because it is so good and because I use it as a marinade for chicken, steak and fish, as well. It takes a lot when you marinate something.
Cauliflower Salad w/Greek Dressing
1 1/2 pounds cauliflower, trimmed and cut into florets 
3/4 cup chopped bottled roasted red bell peppers (about 4 ounces) 
1/2 cup thinly sliced red onion 
1/2 cup coarsely chopped fresh parsley 
1/2 cup coarsely chopped green olives  
1/4 teaspoon crushed red pepper 
1 large celery rib, sliced crosswise. 
2 tablespoons extra-virgin olive oil 
1 tablespoon fresh lemon juice 
1 tablespoon white wine vinegar 
1/2 teaspoon black pepper 
1/8 teaspoon sea salt 
1.5 ounces Provolone Picante, cut into small pieces  
Set a steamer basket in a large saucepan; fill pan with water up to but not touching the bottom of basket. Bring water to a boil over high heat. Add the cauliflower florets; cover and steam 5 minutes or just until tender. Transfer cauliflower to a large bowl. Add bell peppers, red onion, parsley, chopped olives,  and crushed red pepper; toss gently to combine. Combine oil, juice, vinegar, black pepper, and salt, stirring with a whisk. Pour dressing over vegetables; toss gently. Sprinkle with cheese; toss gently to combine. Cover and let stand at room temperature 30 minutes to 1 hour. (To serve chilled, refrigerate up to 4 hours.) Sprinkle with celery leaves, if desired. Carbohydrate: 3gr per serving - 10  1 cup servings
Till next time........

Wednesday, April 29, 2020

Creole Seasoning........

Creole Seasoning is different from Cajun. Cajun seasoning relies on the use of many peppers, such as white and black pepper, bell peppers and cayenne peppers. This cuisine also incorporates paprika and garlic. Creole seasoning primarily relies on herbs like oregano, bay leaf, basil, thyme, rosemary, parsley and paprika. It's always nice to have both in your pantry or cupboard. I know it's not holiday time, but it makes a great "little something" gift for a neighbor. I leave out the salt; so I have better control of the salt used in my recipe.
Creole Seasoning 
4 tablespoons salt (optional)
4 tablespoons onion powder
4 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper
5 tablespoons sweet paprika
2 tablespoons dried oregano leaves
2 tablespoons dried sweet basil
1 tablespoon dried rosemary
1 tablespoon dried thyme leaves
Combine in food processor and pulse until well-blended, or mix thoroughly in a large bowl. The recipe doubles or triples well. Give lots of it away to your family and friends. Makes approximately 2 cups.
Till next time......

Tuesday, April 28, 2020

Cajun Seasoning.......

Cajun Seasoning is not just for Cajun food. This seasoning can add an extra bit of goodness to most things. For example, chicken, fish, crab cakes, beef, pork, vegetables, dips and soups. You will love this seasoning.
Cajun Seasoning 
2 tablespoons garlic powder
2 tablespoons Italian seasoning
2 tablespoons paprika
2 tablespoons Salt
1 tablespoon black pepper
1 tablespoon cayenne pepper
1 tablespoon dried thyme
1 tablespoon onion powder
In a small bowl, whisk all ingredients together. Or, combine in a jar with a tight-fitting lid and shake to combine. Store covered at room temperature. Approx. 1 cup
Till next time.......