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Thursday, May 25, 2017

Real German Apple Strudel



2 1/2 to 3 c all purpose flour( you may need more or less flour, till stiff but not sticky)
3 Tbsp granulated sugar
1/2 tsp salt
1/2 tsp baking powder
2 tsp ground cinnamon
6 large egg yolks or 3 whole eggs,well beaten
3 Tbsp vegetable oil
1/4 c ice water,add 1 tbl. at a time


3/4 c whole milk
1 c dairy sour cream
2 tsp vanilla extract
1 Tbsp granulated sugar


3 lb about granny smith apples, cored and sliced thin, divided ( about7 to 9 apples)
1 c raisins, divided
1 c sugar, divided
1/4 c ground cinnamon, more or less to taste
3 Tbsp butter, melted, divided
Order Ingredients Powered by Chicory

How tp make it:


1 Dough:
Mix flour, salt, baking powder, sugar, cinnamon, vegetable oil and egg yolks to soft consistency. Add flour a tiny bit at a time until not sticky just tacky.Dough is ready if you can put your finger in the dough and it comes out clean and not sticky. Knead dough about 10 minutes. Do not over mix- dough will be tough. Divide dough into 3 equal parts. Grease bowls and put a piece of dough in each bowl,turning to grease top. Let set for about 1 hour covered.

2 Peel apples. Butter 3- 9x13-inch cake pans any 3 pan as long as they have sides will do.( these strudel can be frozen unbaked or baked for 3 months).

3 Mix the sour cream,sugar, vanilla and milk together in a medium bowl until gravy thin. Set aside. Next:
Lay out a clean dish towel.Sprinkle with a bit of flour.Roll or stretch out 1 piece of the dough very, very thin as possible. About 1/8 inch thick(don't worry about edges,you can cut them off.

4 Combine apples, raisins,sugar and cinnamon and mix well. 
Using a pastry brush spread 1/3 of the cream mixture on the dough.
Using 1/3 of the apple mixture spoon mixture on one side of the dough the long side. Drizzle on some melted butter. 
Roll up like a jelly roll. Tuck in ends. Place in one of the prepared pans. Brush top with cream mixture,so top does not get crusty. Cut a few slits over top. Set aside.
Repeat directions with the remaining doughs. 
Bake in 400^ oven for 10 minutes then reduce heat to 350^ and bake for about 45 minutes more.


1 cup Sugar
1/4 cup Oil
1 Egg
1 tsp. Vanilla
2 cups Green apple (diced)
1 1/2 Cups Flour
2 heaping tsp. Cinnamon
1/2 tsp Baking Soda
1/4 tsp. Baking Powder
Mini Loaf Pan

Cinnamon Cream Cheese Frosting Ingredients:

1/2 Cup Butter (Sweet Cream Salted)
8 oz. block of Cream Cheese
3 tsp. Vanilla
4 cups Powdered Sugar
1 tsp. Cinnamon
Diced Apples for Apple Bread

Peel and dice enough apples so you have 2 cups of chopped apples.
Apple Bread batter

How to make it:

Mix egg, sugar, oil, vanilla, and apples. Mix well. Add dry ingredients. Stir still just combined.  Don’t over mix.
Spoon batter into Mini Loaf pan
Spoon Apple Bread batter into a mini loaf pan.  Bake at 350 for 20 mins.
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These Apple Bread Mini Loaves are a super delicious Thanksgiving dessert that would be a great option for your guests who don’t really like pie. It would also be a wonderful holiday food gift for teachers or neighbors. Or you just might want to eat one yourself with a cup of hot coffee! Follow us for more great Thanksgiving Food and Christmas Food ideas.
We topped our Apple Mini Loaves with Cinnamon Cream Cheese Frosting.  To make the frosting:  Beat cream cheese, butter and vanilla in a mixer until blended.  Add powered sugar a cup at a time and continue to mix until sugar is incorporated. Finally, add cinnamon.



2 cups Flour, All-Purpose
½ teaspoons Baking Powder
1 teaspoon Baking Soda
½ teaspoons Cinnamon
1 cup Sugar
4 individual Egg
2 cups dice Apple
1 teaspoon Honey
1 teaspoon Vanilla Extract
2 cups dice Rhubarb

How to make it:

Sift the flour, baking powder, baking soda, cinnamon, sugar in a bowl.
In another bowl whisk together eggs, apples, honey and vanilla extract.
Add dry ingredients and fold to combine. Then fold in rhubarb.
Pour into greased tin and bake at 350 degrees for 50-60 minutes.
Let cool.
Once cooled, remove from tin and slice into individual pieces.
Wrap individually in plastic wrap, then place in gallon freezer bags. Label and freeze.
Make From Fro



1 cup Coca-Cola
½ cup canola oil
1 stick unsalted butter
3 tablespoons cocoa powder
½ cup mini marshmallows
2 cup granulated sugar
2 cup all-purpose flour
½ teaspoon salt
2 large eggs
½ cup buttermilk or coconut milk
1 teaspoon baking soda
1 teaspoon pure vanilla extract
For Frosting: 1 stick unsalted butter
3 tablespoons cocoa powder
3 tablespoons milk
3 tablespoons Coca-Cola
1 teaspoon pure vanilla extract
1 pound confectioners sugar


Preheat oven to 350 degrees.
In a saute' pan, add coca-cola, oil, butter and cocoa and heat over medium high heat until it boils. Cut off heat once it boils.
Next add in marshmallows and whisk together until the marshmallows melt into the mixture and set aside.
In the bowl of your mixer, add sugar, flour and salt and mix on low. Slowly pour in hot cocoa mixture and continue mixing bringing speed up to medium speed.
Next add in eggs, buttermilk, baking soda and vanilla extract and beat until well combined.
Spray a 9x13 sheet cake pan with non-stick baking spray.
Pour the cake batter into the pan and spread out evenly.
Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean.
While cake has about 10 minutes left of baking, add remaining butter, cocoa powder, milk, coca cola, vanilla extract and confectioners sugar into a pot over medium high heat and whisk together until boiling and well mixed.
Once cake is done baking, remove it from the oven and pour the hot frosting on the top of the cake and let cool.
Then slice and serve.

Crock Pot Chicken N Dumplings

2 boneless, skinless frozen chicken breasts
1 TBSP butter
1 can Cream of Chicken Soup
2 cans low-sodium chicken broth
1/2 onion, diced
1 pack (6 or 8 biscuit) refrigerated biscuit dough -- I only used about 4, and then cooked the rest for us to eat with the meal.

How to make it:

Place onion on bottom of Crock Pot, cover with chicken breasts.
Pour soup and broth on top and add butter.  Pour enough water on top to cover chicken (if the broth doesn't cover it all...I only had to add a little water to mine).
Let cook on LOW for 8-10 hours.
About 2 hours before serving, cut biscuit dough into strips and add to Crock Pot.  Turn Crock Pot on HIGH and cook until biscuits are no longer raw inside (mine took roughly 1 1/2 hours)
Serve warm and enjoy!

A guide to making delicious Chicken Empanadas


Chicken Breast, chopped
Sofrito, 4 tablespoons
Garlic Powder, 1 teaspoon
Empanadas shells, i use goya
Pepper, 1/2 teaspoon
Paprika, 1/2 teaspoon
Adobo, 1 teaspoon
Sazon, 2/3 packet
olive juice, 1/2 teaspoon
onions, chopped finely
green peppers, chopped finely
Sharp Cheddar Cheese, Shredded
Olives, chopped
vegetable oil, enough to deep fry for you frying pan

Cooking and Preparation Instructions

Defrost Chicken and Empanada Shells
Cook Chicken as described below
Chop Onions, Peppers and Olives and place together in one bowl and mix together
Put Shredded cheese in another bowl
Put Chopped or Shredded Chicken in another bowl
On a plate Take one Shell all Chicken, about 2 tablespoons
Add about 1 tablespoon of onion, pepper olive mix
add about 1-1/2 tablespoons of shredded cheese
now fold the shell in half and crimp the edges with a fork on both sides of the shell this will keep all ingredients inside like a pocket and will also make them look nice
While you are preparing the empanadas start heating your oil
Now time to fry . Fry each empanada on each side to a golden brown and then place on paper towel to absord the extra oils. Let cool for a minute and serve



1 box yellow cake mix
4 eggs
½ cup oil (I used vegetable oil)
1 (8 oz) can crushed pineapple with juice
1 (8 oz) container whipped topping, thawed
1 small box instant vanilla pudding
1 (8 oz) can crushed pineapple with juice


Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.
In a large bowl, combine cake mix, eggs, oil, and 1 can of crushed pineapple with the juice. Mix well.
Pour into prepared baking pan and bake for 25-30 minutes, or until toothpick inserted in center of cake comes out clean. Allow to cool completely on a wire rack.
In a medium sized bowl, fold together whipped topping, box of vanilla pudding, and 1 can crushed pineapple with the juice. Spread over the top of cooled cake. Enjoy!
*I reserve a small amount of pineapple from the can used for the frosting to sprinkle on at the end. This is optional, though!

Wednesday, May 24, 2017

Crock Pot Beef Stroganoff

2 pounds beef stew meat
1 cup chopped onions
1 cup Cream of Mushroom Soup
1 cup Condensed Cream of Onion Soup
1 jar sliced mushrooms, drained
1/4 tsp pepper
1 package cream cheese
1 8oz container sour cream
6 cups cooked noodles


1. I browned the beef stew meat prior to placing it in the Crock-Pot
2. Add Beef, onion, Cream of Mushroom, Cream of Onion Soup, and Pepper to the Crock Pot
3. Cook low for 8-10 hours
4. Stir in Cream Cheese until melted
5. Stir in Sour Cream
6. Serve over the noodles or mix noodles into mixture depending on your choice

Tuesday, May 23, 2017

Toasted Butter Pecan Cake


1¼ cup butter, softened, divided
2 cups chopped pecans
2 cups sugar
4 eggs
2 tsp vanilla extract
3 cups all purpose flour
2 tsp baking powder
½ tsp salt
1 cup milk
2 pkgs (8 oz each) cream cheese, softened
1 cup (2 sticks) butter, softened
1 pkg (2 lbs) confectioners' sugar
2 tsp vanilla extract
2 to 3 Tb milk, as necessary
extra chopped pecans for garnish, optional


Preheat oven to 350 degrees F. Butter and flour three 9" round cake pans.
In a medium heavy skillet, melt ¼ butter over medium heat. Add pecans; cook until toasted and fragrant, about 4 minutes. Spread across sheet of foil to cool.
In a large bowl, sift together flour, baking powder, and salt. Whisk to combine; set aside.
In a separate large mixing bowl, cream together butter and sugar until light and fluffy, 3-4 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Add flour mixture alternately with milk, beginning and ending with the flour (flour in 3 parts, milk in 2). Fold in toasted pecans.
Divide between cake pans and bake 25-30 minutes until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack before removing from pans. Cool completely.
FOR FROSTING: In a large mixing bowl, beat the cream cheese, butter, confectioners' sugar, and vanilla. Beat in enough milk, as necessary, to achieve spreading consistency. Frost cake. Store in refrigerator.

Sunday, May 21, 2017



Non-stick cooking spray
1 cup chopped walnuts
3 cups all-purpose flour
3.4 ounce box instant vanilla pudding mix
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1½ cups sugar
½ cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
½ cup light rum
Butter Rum Glaze
½ cup (1 stick) butter
1 cup sugar
¼ cup light rum
¼ cup water


Preheat oven to 350 degrees Fahrenheit. Generously spray a standard 10-inch bundt pan with cooking spray. Sprinkle walnuts evenly on the bottom of bundt pan and set aside.
In a medium bowl stir together flour, pudding mix, baking powder, baking soda and salt and set aside.
Using an electric mixer cream butter and sugar. Stir in vegetable oil, eggs, vanilla extract and rum.
Gradually add in flour mixture to wet ingredients until blended. Pour batter into bundt pan on top of nuts.
Bake in preheated oven for 55-60 minutes until cake tester comes out clean. Cool completely before inverting.
Butter Rum Glaze
In a small saucepan combine butter, sugar, rum and water over medium heat. Bring to a boil and cook for 3-4 minutes stirring constantly. Remove from heat and cool slightly.
Using a toothpick poke small holes all over cake. Generously brush cake with glaze. Drizzle remaining glaze on top of cake. Reserve a small amount to pour on slices when serving.



¾ cup sugar
6 tbs butter, softened
2 eggs
⅔ cup corn syrup
1 tsp vanilla
⅔ cup regular oats
1 unbaked, frozen 9-inch pie crust


Preheat oven to 325 and place unbaked, frozen pie shell on baking sheet.
Cream sugar and butter.
Mix in eggs, corn syrup, and vanilla, scraping down sides of bowl.
Remove bowl from mixer and stir in oats.
Pour into unbaked pie shell and bake at 325 for 45 minutes or until crust is brown and center is just a bit jiggly.

Saturday, May 20, 2017


Ingredients :

1 c brown sugar
3/4 cups white sugar
1/2 cup milk (or I also use 1/4 c milk & 1/4 c coffee it a richer choc flavor)
1/2 cup butter
4 tablespoons unsweetened cocoa powder
1/2 cup creamy peanut butter
3 cups quick-cooking oats
1 teaspoon pure vanilla
1/2 tsp cinnamon

Directions :

In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.

This Cabbage Casserole Is Beefy!


1 1/2 pounds ground beef
1 /2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green peppers
2 tbls Quaker oats
2 tbls parsley
1/4 tsp McCormick’s garlic powder
3/4 tsp salt
1/2 tsp pepper
1 small head of cabbage-Shredded
1 15 oz. can of Hunt’s tomato sauce
1/4 cup vinegar
3 tbls brown sugar


Brown and drain beef, onion, celery, green peppers.
Stir into meat mixture oats, parsley, garlic powder, salt and pepper.
Put meat mixture into slo-cooker.
Place shredded cabbage on top.
Mix together tomato sauce, vinegar, brown sugar.
Pour over top of cabbage.
Cook on low for 8-10 hourss

Cherry Pie

Ingredients :

2 cups powdered sugar
1 lg. (8oz.) Cream cheese
1 med. container cool whip
1 can cherry pie filling
2 baked pie crust

Instructions :

*Mix powdered sugar and cream cheese until smooth. Stir in cool whip until combined. Spread into two baked pie shells. Gently spread pie filling over the top. Chill until set. Store in refrigerator.

The Best Brownies EVER!

Lunchroom Ladies 50 year old recipe:

1 cup butter
1/2 cup cocoa
2 cup flour ( use self rising flour)
2 cup sugar
4 eggs
4 tsp vanilla
1 c chopped nuts (optional)
Mix all ingredients together and
Pour in 9×13 pan, bake 20-25 mins on 350.
Check at 20 mins

If you want to Icing your brownies, I added a recipe for them.
Icing :

1/4 cup softened butter
¼ cup can milk (regular milk is fine)(evaporated milk)
1/4 cup cocoa
3 cup powdered sugar
dash salt
Mix all together & frost as desired.

Tuesday, May 2, 2017


Ingredients :

2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 dash salt
1 tablespoon white sugar
1/2 cup butter
3/4 cup buttermilk

How to make it :

Preheat oven to 400 degrees F (200 degrees C).
In a bowl, mix the flour, baking powder, baking soda, salt, and sugar. Cut in 1/2 cup butter until the mixture resembles coarse crumbs. Mix in the buttermilk. Turn out onto a lightly floured surface, and knead 2 minutes. Transfer to an ungreased baking sheet, roll into a 6×6 inch square, and cut into 12 even sections. Do not separate.
Bake 15 minutes in the preheated oven, until a knife inserted in the center of the square comes out clean. Separate into biscuits, and serve hot.


Ingredients :

½ head of cabbage, chopped
1 cup celery, diced
1 cup white or yellow onion, diced
1 cup carrots, diced
1 green bell pepper, diced
2-3 cloves garlic, minced
4 cups chicken broth
14 oz can basil, oregano, garlic diced tomatoes
1 teaspoon oregano
1 teaspoon basil
½ teaspoon red pepper flakes
few shakes of black pepper
½ teaspoon salt (optional)

How to Make IT :

Heat 2 tablespoons of olive oil in a large pot over medium heat.
Add celery, onions, bell peppers, and carrots.
Saute until slightly tender.
Stir in garlic.
Pour in chicken broth.
Stir in tomatoes and cabbage.
Bring to a boil and then reduce heat.
Cook until cabbage is tender.
Stir in oregano, basil, red pepper flakes, black pepper and salt (if using)
Taste broth and adjust seasoning if needed.


Ingredients :

For Filling:
1 heaping cup of sliced apples (I cored and quartered and then sliced)
1/3 cup sugar
1/4 teaspoon cinnamon
small pinch freshly grated nutmeg
2 tablespoons cornstarch
2 teaspoons water
1/2 cup brown sugar (I used a 1/4 cup each of dark and light)
1/2 teaspoon cinnamon
For Cake:
1/3 cup butter
3/4 cup sugar
1/2 cup applesauce
1 teaspoon vanilla
2 eggs
2 1/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 cup greek yogurt (you could use plain yogurt as well or sour cream)
For Glaze:
2 cups powdered sugar
1 teaspoon vanilla
6 tablespoons milk

Instructions :

For filling: Make your filling by combining apples, sugar, water, cinnamon and cornstarch in a small saucepan. Cook on low heat for 5 to 7 minutes, stirring constantly until the sauce is thickend and the apples are a bit soft. Set aside to cool. In a small bowl, mix the brown sugar and cinnamon together until well combined and set aside.

For Cake: Preheat oven to 350°. Grease and flour a 9×13 baking dish. Set aside.
Cream butter and sugar until light and fluffy, about 3 minutes. Add applesauce and vanilla and mix till combined. Add the eggs, one at a time, beating well after each addition.
Sift the dry ingredients together. Add the dry ingredients to the batter in three parts alternating with the yogurt in two parts, beginning and ending with the dry ingredients. Beat until just combined.
Spoon half of the batter into the prepared pan. Spoon the cooled apple mixture over the batter carefully and spread as evenly as possible. Sprinkle 2/3 of brown sugar cinnamon mixture over apples and cover with the rest of the batter. Sprinkle the rest of the brown sugar cinnamon mixture over the top.
Bake for 45-55 minutes, until a toothpick inserted into the center of the cake comes out clean.
For Glaze: While the cake is baking, make the glaze. In a bowl, mix the powdered sugar, vanilla, and milk until the glaze is desired consistency. When the cake comes out of the oven, immediately but carefully pour onto hot cake. Try to pour as evenly as possible. You might have to pick up the cake and tilt it to spread the glaze evenly. I even poured some out that pooled at the corners and repoured that over the top. Let the cake sit for awhile for the glaze to set.

Frozen banana ice cream


1 large ripe/overripe banana (or 2 small bananas)


Peel and cut banana in small coins
Put banana coins in a freezer safe glass container or in a freezer back
Store it in the freezer for at least 2 hours, better overnight
Once the banana coins are frozen, puree them in a food processor or a powerful blender: In the first blending round the frozen banana pieces look a bit chunky and crumbled. Then with each new blending session they change their texture. First it gets pasty like mush. Keep blending! Then slowly the mush gets smoother and suddenly it changes to a creamy consistency.
But pay attention, if you have a powerful food processor like I have you could easily "over blend" it. So best is to process in short sessions and check in between.
To aerate the ice cream blend for a few more seconds more.
You can make of course a larger batch with 2 or 3 bananas. But please make sure your food processor is big enough.

Sunday, April 30, 2017



 1 head of cauliflower,  cut into small florets and stem removed
1 large egg
1/2 cup shredded Parmesan cheese
1 tsp Italian herb seasoning
2 thick slices of white cheddar cheese


1. Preheat oven to 450F. Place cauliflower into food processor and pulse until crumbs about half the size of a grain of rice.

2. Place cauliflower into large microwave safe bowl and microwave for 2 minutes. Your cauliflower should be soft and tender (and hot!). (If you don't want to use the microwave to dry out the cauliflower and prefer to steam and wring with a cloth to dry, check out my wringing instructions here.)

3. Stir cauliflower to mix up the bottom and top cauliflower. Place back into the microwave and cook for another 3 minutes. Remove and stir again so that all the cauliflower cooks evenly. Place back into microwave and cook for 5 minutes. At this point, you should see the cauliflower is starting to become more dry. Microwave for another 5 minutes. Cauliflower should still be slightly moist to the touch, but should look dry and clumped up (like photo above; similar to as if someone had chewed it up and spit it back out.) If you've made cauliflower pizza or breadsticks with the cloth wringing dry method, it should look the same.

4. Allow cauliflower to cool for a few minutes. Then add in egg, parmesan and seasoning. Stir to combine until smooth paste forms. Divide dough into 4 equal parts. Place onto large baking sheet lined with parchment paper or silpat mat. Using your knuckles and fingers, shape into square bread slices about 1/2 inch thick. Bake cauliflower bread for about 15-18 minutes or until golden brown. Remove from oven and let cool a few minutes.

5. Using a good spatula, carefully slide cauliflower bread off of parchment paper. Now you are ready to assemble your sandwiches. Normally I make grilled cheese sandwiches on a pan, but since the cauliflower crust is more delicate, I didn't want to risk it breaking with too many flips on the stove. Instead, make 2 cauliflower sandwiches by adding a slice of cheese in between each pair of bread slices. Place sandwiches into toaster oven and broil for several minutes (5-10) until cheese is completely melted and bread is toasty. If you don't own a toaster oven, you can also do this in the oven.

Tropical Angel Food Cake

1/2 cup sweetened flaked coconut
1 (8-ounce) can pineapple tidbits, drained
1 (5-ounce) can evaporated milk
1/2 cup (1 stick) butter
1/2 cup sugar
1/2 cup coarsely chopped macadamia nuts
1 (10-inch) prepared angel food cake
12 to 16 stemmed maraschino cherries

How to make it:

In a medium skillet, toast coconut over medium heat until golden, stirring constantly. Remove from skillet and set aside.

Add pineapple, evaporated milk, butter, and sugar; mix well and bring to a boil. Let boil 5 to 7 minutes, or until thickened, stirring frequently. Return coconut to skillet and stir in nuts.

Slice cake in half horizontally and spoon half of the pineapple mixture over bottom cake half. Replace cake top and top with remaining pineapple mixture. Garnish with cherries.

Slice and serve, or cover and keep chilled until ready to serve.


Just add a scoop of low-fat frozen vanilla yogurt to serve this cake à la mode.

One-Pot Black Pepper Chicken


1-1/2 pounds boneless, skinless chicken breasts, cut into cubes
1 red bell pepper, seeded and cut into strips
1-1/2 teaspoons freshly ground black pepper
1-inch fresh ginger root, peeled and finely chopped
2 cloves garlic, peeled and finely minced
3 tablespoons lite soy sauce, divided (optional, coconut aminos, Tamari or Bragg Liquid Aminos)
3 tablespoons white vinegar, divided
1 tablespoon coconut palm sugar or honey
2 tablespoons olive oil


Whisk together in a medium sized bowl, half of the soy sauce, half of the vinegar, and the sweetener. Add the chicken and toss to coat. Place in the fridge to marinate for 30 minutes.
Add oil to a skillet and heat to medium-low. Add the garlic and ginger and cook for 30 seconds, just until garlic is golden and fragrant, but not burnt.
Add the marinated chicken with any juices in the bowl and cook for 3 minutes. Add the bell pepper strips, remaining soy sauce and vinegar, and black pepper and stir. Cook for about 10 minutes until peppers have softened and chicken is cooked through.
Spoon chicken over or alongside brown rice or quinoa.

Banana Drink That Will Burn Stomach Fat Immediately


1 banana
1 orange
½ cup low-fat or fat-free yoghurt
1 tablespoon coconut oil
¼ tablespoon ginger powder
2 tablespoons flax seeds
2 tablespoons whey powder


Mix all of these together and put them in a blender. Blend them for a while (1 minute).
It’s very easy and in just a minute you have both a weight loss and a tasteful drink.
If you want to learn more slimming drinks and detox juices, take a look at the Everyday Roots Book.
With 350+ pages, you will be able to replace all of the toxic products and medications in your home with healthier, all-natural alternatives.
You will be confident in knowing exactly what is in the products your family uses and happy with the money you will save every month.

Best Ever Chicken Salad


4 boneless chicken breast, cooked and chopped/shredded
1/2 C. onion, chopped
1/2 C. celery, chopped
Salt to taste
Pepper to taste
1/2 C. to 1 C. dried cranberries

1 C. mayonnaise
1/2 C. sugar
1/4 C. vinegar
1 tsp. prepared mustard
1 tsp. salt to taste
1/4 tsp. pepper


 Combine cooked chicken, onion and celery, salt and pepper. Mix all dressing ingredients together and pour over chicken. Add the dried cranberries (add right before serving or the chicken salad will turn pink). Serve with crackers or on lettuce.

Note: Add more dressing if chicken salad is too dry. White meat tends to "soak" up the dressing.

Saturday, April 29, 2017

Garlic Shrimp Pasta


1 lb medium shrimp, deveined and tails removed
1 lb spaghetti noodles (more or less, depending on family size)
6 -8 garlic cloves, according to personal taste, minced
1/4 cup butter
olive oil (3 drizzles)
italian seasoning
fresh ground pepper
red pepper flakes
herbs (according to taste)


Boil pasta in water till tender, save 1 cup of pasta water for use later. I always put some oil, salt, and fresh herbs in with my pasta when I boil it. Drain and set aside when done.
While pasta is boiling, wash shrimp.
Melt butter over medium heat. Add shrimp.
Let cook till a little pink and starting to curl. Then add garlic.
Cook 5-7 min., add oil. Continue to stir till shrimp is pink and curled.
Add pasta to skillet. Add seasonings. Add just enough saved pasta water till it is not dry but not swimming in liquid either. Depending on amount of pasta this requires 1/2 the cup or all of it. Start with adding 1/4 of it then work up from there.
Keep tossing all ingredients around in skillet till all is incorporated and hot. Enjoy!

Cinna-bun Cake


3 cups flour
1/4 teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 1/2 cups milk
2 eggs
2 teaspoons vanilla
1/2 cup butter, melted
1 cup butter, softened
1 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon

2 cups powdered sugar
5 tablespoons milk
1 teaspoon vanilla

How to make it:

Preheat oven to 350F. Prepare a 9 x 13 baking pan (buttered).
Mix all of the base ingredients together, with the exception of the butter. Add the melted butter last, and then pour into your prepared pan,
Mix all of the topping ingredients together in a separate bowl. Mix well. Drop by teaspoonful over the base, as evenly as you can over the entire base. Take a butter knife and swirl the topping into the base. Pop into the oven and bake for 28-30 minutes.
While the cake is baking, prepare the glaze and set aside.
Remove from oven and glaze the cake while still warm.

Delicious Chicken Pot Pie

Ingredients :

1 cup potato, diced
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/3 cup melted margarine
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chicken, cooked and chopped
2 pie crusts ( either store bought or your own recipe)


Preheat oven to 400°F. Saute onion, celery, carrots and potatoes in margarine for 10 minutes. Add flour to sauteed mixture, stirring well, cook one minute stirring constantly. Combine broth and half and half. Gradually stir into vegetable mixture. 
Cook over medium heat stirring constantly until thickened and bubbly. Stir in salt and pepper; add chicken and stir well. Pour into shallow 2 quart casserole dish and top with pie shells.
Bake 30-40 minutes or until crust is golden and flaky

Thursday, April 27, 2017


1 stick butter
1 C. self rising flour
1 C. sugar
1 C. milk
1, 1lb. 5 oz. canned pie filling

How to Make It :

Place the stick of butter in the bottom of a 9×13 pan and put in the oven to melt as the oven preheats to 350 degrees. Whisk together the flour, sugar and milk. Once the butter is melted and the oven has preheated, pour the cobbler mixture into the pan to cover the bottom. Spoon the pie filling all over the top, DO NOT STIR, and then place back in the oven for 35-40 minutes or until golden brown on top.



1 can of sweetened condensed milk
1 240g tub of cool whip
1/3 cup of lemon or lime juice
1 240g package of cream cheese.


Most important part of this recipe, is to leave the cream cheese out for a couple hours at room temperature. The cream cheese will become soft and smooth. The importance of this is to create a smooth texture. Not doing so, will create horrible lumps of cream cheese that will ruin the flavor of this pie.
After your cream cheese is softened enough, I like to see if it will spread easily with a plastic spatula. In a mixing bowl, mix all before mentioned ingredients. Please note: the lemon/lime juice must come last. The reaction of the citrus juice will start to harden your mixture almost immediately.
On the low speed of you hand mixer, blend well. Around 2 minutes of so is plenty, just make sure all ingredients are incorporated. Immediately pour mixture into a waiting graham crust ( (I like to use a vanilla wafer crust instead of graham and I used an 20cm cake pan. Recipe below.) ) or for those of us that can’t have the gluten, I opt for muffin cups. Refrigerate for an hour to and hour and a half and viola.
Vanilla Wafer Crust
24-30 vanilla wafers depending on pan size
3 Tablespoons melted butter
Mix both ingredients until it sticks together. Punch onto sides of cake pan to resemble a crust.

Add-ons-Make it your own!
To make this recipe your own, there are several things you can add.
Oreo cookie crust. Incorporate a few of the cookies in to the batter, smashed of course. Top with a few whole or halved cookies as well.
Fresh strawberries, with or without glaze. I like to cut the strawberries up in to quarters and place in a zip-lock bag. Gently whacking the bag of berries on the counter a few times to start releasing the juices. A half an hour later, you have a no fuss, no extra sugar strawberry topping and glaze. Although a little vanilla in bag wouldn’t hurt anything.
Key lime juice instead of regular. This will give you a tart cheesecake, more like a key lime bar if you lessen the cool whip content. About half is needed for recipe, although the more that is used, the lighter and fluffier the taste and texture will be


1/2 lbs ground beef
1 large onion, finely chopped
2 tablespoons minced fresh garlic
1 bell pepper
seasoning salt
black pepper
1 cup water
2 teaspoons dried chili pepper flakes
1 bottle taco sauce
2 (4 ounce) cans diced green chilies
1 (14 ounce) sliced ripe olives, drained and divided
1 (1 1/4 ounce) packages taco seasoning mix
1 (4 1/2 ounce) packages taco shells, broken into pieces
4 cups shredded cheddar cheese, divided
1 large tomatoes
3 sliced green onions

How to Make It

Set oven to 350 degrees. Cook beef, onion, bell pepper, chili flakes and garlic until beef is no longer pink; drain then season with seasoning salt and black pepper (or cayenne pepper). Stir in water, taco sauce, green chiles, half of the olives and taco seasoning mix (you can use 2 packages of seasoning mix if desired for this). Cook over low heat for about 6-8 minutes. Layer HALF of broken shells on bottom of greased 13×9 baking pan; cover with HALF of meat sauce, then sprinkle with 2 cups (or to taste) cheddar cheese. Repeat with remaining broken taco shells, meat sauce and then top with remaining cheese (to prevent the cheese from getting hard, you can sprinkle on the last 10 minutes before the end of baking time and return to oven until melted). Bake for 20 minutes or until bubbly, and cheese is melted. After baking, sprinkle with remaining olives, tomatoes and green onions.

Crab and Shrimp Seafood Bisque

Ingredients :

3 tablespoons butter
2 tablespoons chopped green onion
2 tablespoons chopped celery
3 tablespoons all-purpose flour
2 1/2 cups milk
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste
1 cup heavy whipping cream
8 ounces crab meat
4 to 8 ounces small cooked shrimp or other seafood
2 tablespoon sherry wine*

Preparation :

Melt the butter in a Dutch oven or large saucepan over medium-low heat; add the chopped green onion and celery. Saute, stirring, until tender.
Blend the flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes.
Warm the milk in another saucepan over medium heat.
Slowly stir in the warmed milk and continue cooking and stirring until thickened.
Add the freshly ground black pepper, tomato paste, and heavy cream.
If desired, puree the soup in a blender or food processor** at this point and then return it to the saucepan.
Stir in the crab, shrimp, and the sherry. Bring to a simmer.
Serve hot.
Tips and Variations
Feel free to add small cooked bay scallops or lobster instead of the shrimp.
Replace the green onions with finely chopped shallots.
If desired, garnish the soup with thinly sliced green onion tops, cilantro, or parsley. Or add a spoonful of sour cream and swirl it.


2 bell peppers
1 1/2 C. cooked rice
1 lb. ground beef
3 green onions
1 tsp. oregano
1 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. smoked paprika
1/2 tsp. garlic powder
1 tsp. Worcestershire sauce
5-6 good dashes hot sauce
10 oz. can petite diced tomatoes with green chilies
shredded mozzarella cheess

How to Make It

Cut the bell peppers in half and remove the seeds. Place them in a pot of boiling water for 3 minutes. Remove to a baking dish. In a skillet, brown the ground beef. Drain off the grease and add the onions and cook for 1 minute. Add in all the seasonings, Worcestershire sauce, and hot sauce. Stir to combine well. Stir in the tomatoes with juice and cook for 1 minute. Stir in the rice and combine well. Spoon the mixture into the pepper shells halfway and sprinkle with a little cheese. Fill the rest of the way and mound it on top then sprinkle with more cheese. Bake in a 350 degree oven for 20-25 minutes.

Wednesday, April 26, 2017


16 ounces cream cheese
1/2 cup sugar
1/2 tsp vanilla
2 eggs
1 graham cracker crust (organic)
1 can organic cherries

How to Make It

– Preheat oven at 325 degrees.
– Beat cream cheese, sugar, vanilla together until well-blended. Add two eggs and mix well.
– Pour mixture into crust, and bake at 325 for 55 minutes (or until the center feels almost set).
– Take cheesecake out of oven and let cool.
– Add cherry topping with syrup and refrigerate cheesecake for at least four hours before serving.
Optional: You can also use blueberries, another fruit, chocolate, etc. as a topping. (an easy chocolate cheesecake recipe that is 1/5th the price of a store bought chocolate cheesecake!) You should add any topping after the cheesecake has baked, and has cooled
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