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Saturday, January 28, 2017

Steak Sandwiches | Remembering Dad


2 Spanish or Sweet onions, sliced thinly
2 tablespoons canola oil
Dash of salt
2 tablespoons of butter
2 pounds of boneless rib steak, sliced thinly
2 tablespoons olive oil
Salt to taste
Pepper to taste
2 cups mozzarella cheese
½ cup barbecue sauce, use your favourite kind
4 Hoagie buns, split


Preheat your oven to 400 degrees F. Line a rimmed cookie sheet with parchment. Set aside.
Start your onions first. They will take longer than the steak. Heat the canola oil in a skillet over medium heat until it glistens, add the onions. Add a hit of salt to speed up the sweating process, and keep stirring every now and again, but not constantly. You can lower to a medium low setting if they are starting to cook too quickly. Slower is better with onions, so don't rush the process. Once the moisture is out hit them with the butter and continue cooking until they caramelize. The process should take about 15 minutes on a nice medium heat, or up to 25/30 on a lower heat. Transfer to a plate and set aside till needed.
Slice the meat as thinly as you can. It's helpful to have the meat cold during the cutting process if you're not adept with your knife skills. So you can pop it in the freezer for 15 or 20 minutes before cutting it if you like. Then let it warm up for 20 or 30 minutes before cooking. Meat cooks better if it's not super cold. Trust me.
Heat the olive oil in a skillet over medium heat until it glistens. Add the beef and cook while stirring it about occasionally. You can cook it to your taste. I'd recommend 3 to 5 for a medium rare, and 5 to 8 minutes for well done, which is how we like ours.
Add some salt and pepper, and any other spices you might like to jazz it up.
Butter your hoagie buns and toast them slightly on the inside by placing them on a hot skillet. Only takes about 2 minutes. Now place them cut side up on the cookie sheet.
Toss about a quarter of your cheese on the bottom, then add your meat and spread it evenly on each bun. TOP with caramelized onions. Then toss the rest of your cheese over TOP.
Place in the oven and cook just till the cheese melts. This only takes about 5 to 8 minutes depending on your oven and how brown you want your cheese. You can go as much as 10 minutes if you like crispy bits.
Remove from the oven and drizzle barbecue sauce over top.
Close those bad boys up and let the good times roll. You'll need some napkins, I guarantee it.
Enjoy with a big old steak and cheesy smile!

Toffee Pecan Shortbread Cookies Recipe


Toffee Pecan Shortbread Cookies, adapted by Katrina Smith
1 cup unsalted butter, softened
1/2 cup powdered sugar, sifted
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
3/4 cup pecans, finely chopped and every so slightly toasted
3/4 cup English toffee bits, such as Heath
1 oz. good quality chocolate, melted (optional) or add mini chocolate chips to the dough

How to make it:

Preheat the oven to 350 degrees.  Line two baking sheets with parchment paper.  Set aside.
Cream the butter and powdered sugar together until smooth, 1-2 minutes.  Beat in the vanilla, then add the flour and salt just until combined.  Stir in the pecans, toffee (and chocolate chips, if adding). 
Form into small balls (1/2 oz. each) and place on baking sheet.  (They don’t spread too much, so you can do at least 20 per sheet.)  I flattened them slightly with a flat GLASS lightly coated with powdered sugar, but you don’t have to do that.
Bake until the edges are just starting to brown, 12 to 15 minutes.  (I baked mine 13:30 minutes.)  Cool on wire rack.  Melt chocolate in microwave safe glass dish in 15-20 second intervals, stirring in between each time, until smooth.  Dip half of cooled cookies in chocolate.  Set on waxed paper lined plate.  Cool until chocolate is hardened. (I got 43 half ounce cookies.)

Friday, January 27, 2017



10 egg roll wrappers
2 cups cooked sirloin steak strips
1/2 green bell pepper, thinly sliced
1/2 purple onion, thinly sliced
3 tbsp butter
1/2 tsp garlic powder
5 slices provolone cheese, halved
canola oil for frying
1 egg, LIGHTLY beaten
For the Sauce:
1/2 cup light mayo
1 tbsp milk
1 tsp horseradish
1/4 tsp garlic powder
1/8 tsp fresh cracked pepper


Fill your fryer or pot with at least 1 inch deep of canola oil. Heat to 375 degrees F.
In a saute pan melt butter over medium high heat. Add the pepper strips and onions and cook until soft and tender (about 5 minutes), then toss in the steak and garlic powder, stir to combine. Remove from heat and let cool to room temperature.
Once cool, place an egg roll wrapper on a clean dry surface and brush all the edges with the LIGHTLY beaten egg. Place a couple strips of the steak, pepper and onions and an angle in the center of the wrapper and top with half of a slice of provolone cheese. Fold the bottom corner of the wrapper over the filling then fold in the right side and left side. Roll towards the remaining corner and seal closed.
Repeat with remaining egg roll wrappers and filling.
Place two to three egg rolls in the hot oil at a time. Cook and turn for 3 to 5 minutes or until all sides are golden brown. Drain on paper towel lined plate.
For the Sauce:
Combine the sauce ingredients in a small bowl and whisk till combined. Add more horseradish if you want it with more of a kick.
Serve egg rolls hot with a side of sauce. Enjoy!

Thursday, January 26, 2017

french toast roll ups cream cheese and strawberries


16 slices Soft Bread
2 Eggs
4 tbsp Milk
⅓ cup Sugar
1 tsp Cinnamon
Filling of your Choice (I used Cream Cheese and Strawberry Jam)


Place piece of bread on a cutting board and trim your crusts.
With a rolling pin roll your bread flat.
At one end of your bread place your filling (just a small strip) and roll up.
In a shallow dish combine sugar and cinnamon. Mix well.
In another shallow dish combine eggs and milk. Wisk well.
Heat a pan over low-medium heat, melt butter to coat pan.
Coat your bread roll in your egg mixture.
Place in pan with your seam down.
Cook until golden brown turning to brown all sides.
Remove the rolls one at a time from pan and roll to coat in cinnamon sugar mixture.

Homemade King Hawaiian Rolls Or Loaf


6 c all-purpose flour, plus an additional 1/2 cup flour, divided
3 large eggs
2 c pineapple juice, room temperature
3/4 c sugar or splenda
1 tsp vanilla
(2) 1/4oz envelopes yeast
1/2 c (8 tablespoons) butter, melted

How to make it:

1In a small bowl beat your eggs. Add the pineapple juice,sugar,vanilla and melted butter. Put the flour into a large bowl. Stir in your egg mixture until well combined. Sprinkle in the yeast packets,one at a time. Mixing well.
2Add the remaining 3 cups of flour and mix well. If it becomes to difficult to stir with a wooden spoon, just use your hands! Make sure all of the flour is well incorporated. The dough should be tacky to the touch but not overly sticky.
3If it appears too wet,sprinkle in a bit of extra flour. Just a tablespoon or so at a time. Cover your bowl with a clean kitchen towel and set it in a warm place to rise for 1 hour.
4Remove your dough from the bowl and knead in an additional ½ cup of flour. I kneaded mine 10 to 15 times,making sure the flour was well incorporated. Form the dough into rolls,or loaf.
5Place in buttered pans. Cover and place in warm place to rise for an additional hour,or until the dough doubles in size. Bake at 350 degrees for 25 to 30 minutes,or until golden brown. Brush TOPS with melted butter,and serve warm.

Amish Broccoli Salad


2 heads broccoli, chopped
1 cup mayonnaise
1 cup sour cream
2 Tbs sugar
½ tsp salt
½ cup red onion, diced
½ pound bacon, fried and crumbled
1 cup cheddar cheese, shredded


In a bowl, mix mayonnaise, sour cream, sugar and salt to make a creamy sauce.
Add broccoli and stir until broccoli is coated EVENLY.
Stir in the bacon, onion and cheese.
Refrigerate until serving.

Southern Fried Okra


1 lb okra
2 cups buttermilk
2 cups self-rising cornmeal


Rinse okra and slice. Discard stems and tips. Pour buttermilk over sliced okra;
cover and chill 30 minutes.
Remove okra from buttermilk. Dredge okra in cornmeal.
Pour oil to a depth of 2 inches in a Dutch oven or large skillet. Heat oil to 375 degrees. Fry okra in batches until
golden brown, about 4 minutes.

Monday, January 23, 2017

My Spin on Oklahoma Joe’s Smoked Beans


1 #10 can of beans
2 15 ounce cans of black beans
2 15 ounce cans of red kidney beans
18–20 oz of BBQ sauce
1 red onion, finely chopped
1 yellow pepper and one red pepper, chopped
1 serano pepper (substitute jalapeno)
2 lbs brown sugar
1 lb of smoked brisket, chopped
1 cup bourbon


Combine all ingredients in a large aluminum foil tray (I suggest stacking 2 or 3 trays on top of each other for stability)
Mix together well
Place on a smoker at 325 for 1 hour
Remove from the heat and serve

Southern Sausage Cake


1 pound of hot bulk sausage
1/2 cup of chopped onions
1 cup of chopped red bell peppers
1 cup of chopped green bell peppers
1/4 cup of grated Parmesan cheese
1/2 cup of grated pepper jack cheese
1 egg, beaten
1/4 teaspoon of Tabasco
1 1/2 teaspoons of a combination of salt, black pepper and garlic powder
2 cups of biscuit mix
3/4 cup of milk
1/4 cup of sour cream

How to make it:

Preheat the oven to 350 degrees.
Brown the sausage and vegetables in a skillet over medium heat.
Drain off excess oil. Add the cheeses, egg, hot sauce and seasoning mix.
Make a batter with the biscuit mix, milk and sour cream.
Gently fold the sausage mixture into the batter
and put into a greased 9x9 inch baking tin.
Bake until light browned, about 45 minutes.
Remove from the oven and cool to room temperature. At this point, it can frozen for later use.
To serve, cut into squares.

Fried Cornbread - Southern Cornmeal Hoecakes


1 cup of self rising flour
1 cup of all purpose cornmeal
2 teaspoons of baking powder
1/2 teaspoon of salt
1 tablespoon of sugar, optional
2 eggs
3/4 cup buttermilk
1/3 cup water
1/4 cup of cooking oil (vegetable, canola, melted bacon fat etc.)
1 tablespoon of fat, for frying, or oil combined with a bit of butter


Line a rimmed baking sheet with paper towels and place a rack on top; set aside. In a medium bowl, whisk together the flour, cornmeal, baking powder, salt and sugar. Measure out the buttermilk in a liquid measuring cup, and add to that the water and oil; blend well. Add eggs and mix well; combine with dry ingredients. Heat oil and butter in a cast iron skillet over medium to medium high and drop batter by about 1/8 cup measures into the hot skillet to form small medallions.
Fry until brown and crisp, turn and brown the other side. Remove and let drain on rack. Serve immediately with warm syrup for breakfast or as a snack, or dip 'em in a mess o' greens to sop up that pot likker (juice from the greens)!
Variation: When corn is at peak and in-season, add about 1 cup of corn cut and scraped off the cob. You'll need about 1 large ear of corn. Can also make this into a pan hoecake. Add only enough buttermilk to make a stiff batter. You may not need the additional water. Pour into a screaming hot, well greased 8-inch cast iron skillet over medium high heat. Reduce heat and let brown underneath about 10 - 15 minutes. Run a metal egg turner underneath and turn to brown the other side. Can also bake in a well preheated 425 degree F oven for about 15 to 20 minutes (no turning needed).
Tip: If you spray the measuring cup with a bit of non-stick spray before scooping, the batter will slip right out. If you don't happen to have that 1/8 cup measure, just do about 2 tablespoons of batter in one pile and push it around to form a medallion.

Sunday, January 22, 2017

Absolute Best Liver and Onions

1⁄4 cup flour
1⁄2 teaspoon salt
1⁄8 teaspoon pepper
1 lb beef liver
1⁄4-1⁄2 cup butter
oil, to taste
2 cups thinly sliced onions
1 -2 tablespoon fresh sage, minced
1⁄2 cup beef stock
1⁄4 cup dry white wine
1 tablespoon minced Italian parsley

How to make it :

Combine flour, salt and pepper in bag.
Slice the liver into 1/2 inch strips and shake in bag of seasonings to coat.
Set aside.
Heat skillet with 2-3 tablespoons of butter and a dash of oil.
Saute the onions on medium heat until tender and glossy.
Transfer to side dish and sprinkle with sage, salt and pepper.
Return skillet to high heat, add 3-4 tablespoons butter and dash of oil.
Add liver and sear 5 minutes until brown.
Inside meat should be slightly pink.
Return onions to pan til heated.
Remove liver and onions from pan and plate.
Use stock and wine to deglaze pan and reduce liquid til you have a thickened sauce.
Pour over liver and onions, sprinkle with parsley and serve.



1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds

How to make it

Pre-heat oven to 375°F Lightly grease cookie sheets.
Combine dry ingredients, set aside.
In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Cool on baking sheet for 5 mins before removing to a wire rack to cool completely

Pioneer Woman’s Chocolate Sheet Cake


2 cups Flour
2 cups Sugar
1/4 teaspoon Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
1/2 cup Buttermilk
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla

1/2 cup Finely Chopped Pecans
1-3/4 stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
1 pound (minus 1/2 Cup) Powdered Sugar


In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
Cut into squares, eat.


what you need and how to make this easy amazing recipe ???
Made these super simple yet delicious peanut butter cookie
s just now. Big hit with the teenage girls here tonight. Definitely my new go-to desert!
1 c. Peanut Butter
1 c. Sugar
1 egg
Roll into balls, press cross ways and bake at 350 for 10-15 minutes depending on your oven.

Friday, January 20, 2017



4-6 peppers halved and seeded
Cooked chicken breast - shredded
1/2 cup of grated cheese ( I used cheddar)
1/2 cup of cream cheese
1-2 chopped chives
1/2 tsp garlic powder
Salt and pepper
2 tbsp butter (microwave for 10 seconds to bring to melt)
1/4 cup grated cheese
1 tsp flax seed
1/2 cup almond flour


Preheat the oven to 400 F degrees.
Cut the peppers in half, remove the seeds and bring to boil for 5 minutes (or microwave) - remove and let sit for few minutes
While the peppers are sitting. Mix in a bowl the grated cheese, chicken, cream cheese, spices.
Mix the breading ingredients together.
Start stuffing the peppers with the chicken mixture, and add some breading on top.
Place in a large baking sheet.
Bake for 15-20 minutes until the top turn brown (as in the picture)

Tuesday, January 17, 2017


3/4 Cup Softened Butter
1 1/4 Cups Sugar
8 Egg Yolks
2 1/2 Cups Flour
3 Teaspoons Baking Powder
1/4 Teaspoon Salt
3/4 Cup Milk
1 Teaspoon Vanilla Extract
2 t. lemon juice
1 Teaspoon Grated Lemon Rind

Preheat your oven to 325° F.  
Cream the butter and sugar until fluffy.  
In a separate bowl, beat the egg yolks until light and lemon colored.  
Blend into the creamed mixture.  
Sift together the flour, baking powder and salt.  Resift 3 times.  
Add the sifted ingredients to the creamed mixture in thirds, alternating with the milk.  
Beat the batter thoroughly after each addition.  
Add the vanilla extract, lemon rind and lemon juice.  
Beat for 2 minutes.  
Bake in a greased Bundt pan in the oven for 1 hour or until the cake tester inserted in the center comes out clean.  
Remove from the oven and cool 19 minutes before inverting on serving platter.

2 cups powdered sugar
1-2 T. fresh lemon juice
1-2 t. buttermilk
Zest of one fresh lemon

Parmesan Meatloaf {Gluten Free}


1 lb ground turkey
1 lb ground beef
2 eggs
1/4 cup gluten free breadcrumbs
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1-2 cloves garlic, finely minced
1 small onion, grated
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
1/2 cup marinara pasta sauce (homemade here, minus the meat)
1/2 cup shredded Italian cheese blend
minced parsley for garnish

How to make it:

Preheat the oven to 350 degrees. Lightly grease a loaf pan (I used a regular glass loaf dish as in the photo above) with cooking spray, set aside.
In a large bowl, combine the ground turkey and beef, eggs, breadcrumbs, thyme, oregano, basil, garlic, onion, salt, pepper and Parmesan cheese. Try not over handle the mixture otherwise it will get tough. Place the mixture in the greased loaf pan and form into a loaf. Top the meatloaf with pasta sauce.
Place filled loaf pan on a baking sheet and bake in the preheated oven for 45 minutes - 1 hour. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted.
Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.
*(new cooking time added, mine usually takes 1 hr for 2 lbs meat)

Saturday, January 14, 2017



2 c all purpose flour
2 c sugar
1 stickbutter
1/2 c shredded coconuts
1 c finely chopped walnuts
5 egg whites [beat for stiff peaks]
5 egg yolks
1 c buttermilk
1 1/2 tsp vanilla
1 tsp baking soda
1 Tbsp baking powder [optional]
8 oz cream cheese
1/2 c whipping cream
1/2 c chopped nuts
4 c powdered sugar
1/2 c coconut, shredded

How to make it:

1Pre-heat oven to 350 degrees.
1. Cream butter with sugar and add vanilla.
2. Separate the eggs. Beat the whites until soft peaks form - and set aside. Cream the egg yolks, butter and sugar. Set them aside.
3. In a separate bowl combine dry ingredients: Sifted flour, baking powder and the baking soda. [it doesnt call for baking powder but I like my cakes to stand high]
4. Add the dry ingredients to the mixture a little at a time alternating with the buttermilk (about 1/4 cup at a time).
25. Next mix in walnuts and coconut.
6. With a spatula gently fold in your egg whites into the batter by making the figure 8 pattern.
7. Spoon the batter into your greased bundt pan making it as even as you can.
8. Bake for about 60 minutes until the cake seems firm
310. Let it cool for 20 minutes.
For the Icing:
1. With a hand blender cream the cream cheese with the 1/2 cups of whipping cream. Add powder sugar. Blend. Pour generous amount on cake. Sprinkle Coconuts and top off with chopped walnuts. Again drizzle [I like that word] more icing on top on nuts and cocunuts.
Refrigerate the cake until you are going to slice and serve!

Stuffed Shells

1 Box Large Pasta Shells
1 Pint of Ricotta Cheese
1 8 oz package of Cream Cheese (softened)
1 Cup Shredded Mozzarella
1 Cup Drained and Chopped Spinach
4 oz Goat Cheese
1/2 Cup Parmesan Cheese
1 Egg
1 Minced Green Onion
Topper: Marinara Sauce

Here’s how to put this amazing dish together
Cook the shells until tender…While shells are cooking combine rest of ingredients (except for the marinara sauce) Mix together well.
Remove shells from water and let cool then stuff with mixture placing them in a baking dish. Cover the stuffed shells with Marinara sauce and top with Parmesan and mozzarella cheese.
Bake at 350 degrees for about 40 minutes

White Chocolate Fudge


2 (3 ounce) packages cream cheese, softened
1 (16 ounce) packages powdered sugar, sifted…
1 1/2 teaspoons vanilla extract
1 (12 ounce) white chocolate baking bar, melted
1 cup chopped pecans, toasted


Beat cream cheese at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.
Add vanilla and melted white chocolate to cream cheese mixture, stirring until blended.
Stir in chopped pecans.
Spread into a buttered 8-inch square baking pan or dish.
Cover and store in refrigerator.

Easy Lemon 7­Up Cake


From Scratch Ingredients:
5 eggs
3 cups self rising flour
3/4 lb butter, softened (3/4 LB of butter equals 3 sticks)
3 cups sugar
2 tablespoons lemon Juice (real or squeeze kind is fine) or extract if you want a deeper lemon
3/4 cup carbonated lemon­lime beverage, any brand
Ingredients using Box Cake Mix
one box of yellow cake mix
4 eggs
3/4 cup of vegetable oil
1­ 4 ounce box of instant lemon pudding
3/4 cup of carbonated lemon lime soda of your choice/any brand

Lemon Glaze Ingredients:

1/2 cup powdered sugar
2 tablespoon lemon juice
1 teaspoon of milk


From Scratch Directions:

1. Mix butter and sugar together for about 10 minutes.
2. Add in your eggs­1 at a time, beating after each is added in.
3. Add in flour and lemon extract/juice.
4. Fold in your lemon­lime soda of choice.
5. Pour into well­greased 12­cup Bundt pan
6. Bake at 325 degrees for 1 to 1 hour & 15 min or until fully set
7. Remove from oven and transfer to wire rack to cool, then drizzle your glaze on top

Directions using Box Cake Mix

9. Preheat your oven to 325F
10. Grease your bundt pan
11. In a separate large bowl combine all the cake ingredients, plus pudding ans the soda and mix
12. pour the mixed batter into the greased bundt pan
13. Bake for about 45 to 55 minutes or until set
14. allow to cool completely before removing from the pan
15. top with Glaze
16. ENJOY!

Make Lemon Glaze­

17. Both recipes from scratch and from the box mix use the same easy, delicious glaze
18. Mix powdered sugar and lemon juice and milk together and drizzle on cooled cake one removed
from the pan..

Thursday, January 12, 2017

One-Pot Mac and Cheese


Cooking oil spray
2 cups skim milk
1 (12 oz.) can evaporated milk
1 egg
1 tsp salt
1/4 tsp. pepper
1 1/2 cups pre-shredded sharp cheddar cheese
2 cups uncooked elbow macaroni


Spray the pot of the slow cooker or if using a liner bag, spray the bag well.  In a mixing bowl whisk together milk, evaporated milk, egg, salt and pepper. Pour milk mixture into the crock pot.  Add cheese and uncooked macaroni. Stir gently to mix.
Turn slow cooker on low and cook 3-4 hours, or until the custard is set and the macaroni is tender.  (Do not cook more than 4 hours, or the sides will begin to dry out).  Serve at once.
Jans tips:  between the 3-4 hour mark on low, the edges start to get that crispy, cheesy edge. My kids love that part, but if yours don't you'll want to make this when you know you can cut it to warm or serve it at about the three hour mark.



24 oz sausage, crumbled
8 slices of bacon, crispy
15 eggs
¾ cup milk
1 cup sour cream
2 cup cheddar cheese, shredded
½ cup diced green chilies
¼ cup green onions, sliced
1 tsp garlic powder
1 tsp salt
1 tsp pepper


Preheat oven to 325°F.
In a large skillet, crumble sausage and cook until done. Drain grease and set aside.
In another skillet, cook bacon until crispy, place on paper towel, pat off excess grease. Crumble after bacon has cooled.
In a large mixing bowl, add eggs, milk, sour cream and seasonings. Whisk until well blended.
Add cheddar cheese, diced green chilies, green onions until well combined.
Add sausage and bacon to egg mixture.
Pour into a greased 9 X 13 baking dish.
Bake uncovered for approximately 55-60 minutes, or until eggs are done.
Serve with hash browns, or country style potatoes.


1 1/2 pounds small red potatoes scrubbed and cut in half (do not peel)
Sweet onion, cut in wedges
3 tablespoons olive oil, more if desired
¼ tsp Sea Salt
½ tsp Dried Basil
½ tsp Dried Dillweed
½ tsp Aleppo Pepper Crushed
Parmesan Cheese
Preheat oven to 425 degrees F. Toss potatoes and onion with olive oil. Place potatoes in a single layer on a stick-free foil lined baking sheet. Sprinkle seasonings over the potatoes and onions. Bake uncovered 30 to 40 minutes, turning half way through baking time.

Breakfast Sausage Casserole Recipe


1 pound sausage, browned and drained
6 eggs
2 cups milk
8 slices bread
1 tsp. dry mustard
1 tsp. salt
1 cup grated cheddar cheese


Butter bread slices and press butter side down in 9x13 dish
Mix together eggs, mustard, milk and salt
Mix in cheese and sausage
Pour over bread slices
Refrigerate 8 hours or overnight
Bake uncovered at 350 degrees for 40-45 minutes

Wednesday, January 11, 2017

Pig Pickin' Cake


1 pkg yellow cake mix
11 oz can(s) mandarin oranges, undrained
1 stick butter, melted
1/4 c vegetable oil
4 large eggs
1 - 8 oz can(s) crushed pineapple (juice used for cake and pineapple used for frosting)
12 oz whipped topping, thawed
3.4 oz box of instant french vanilla or pistachio pudding (i use the french vanilla)
1 - 1 1/2 c shredded coconut

How to Make It:

PREHEAT oven to 350; grease and our
Mix all cake ingredients except pineapple juice on medium for about 3 minutes. This will cause the
oranges to break up.
Pour into 2 - 9” round cake pans. Bake about 25 minutes or until knife inserted comes out clean. Cool for
10 minutes.
While the cake is still warm, poke holes all over and drizzle with reserved pineapple juice.
Mix frosting ingredients well, making sure they are well combined and the pudding mix has dissolved.
Frost cake after it has completely cooled.

Old Fashioned Salmon Patties

6 oz. can skinless/boneless pink salmon, drained
2 T. diced onion
good pinch each of salt and pepper
1 large egg
1 T. buttermilk
2 T. cornmeal
4 T. all purpose flour
Veg. oil for frying

How to make it :

In a bowl, combine the salmon, onion, salt and pepper. Stir in the egg, buttermilk, cornmeal and flour. Combine well. Heat about 1/4" oil in the bottom of a med. size iron skillet over med. high heat. Drop spoonfuls of the salmon mixture into the hot oil and flatten out just a tad. Fry, in batches, about a minute per side or until golden brown. Drain on a paper sack or paper towel lined plate. Makes 10 patties.

Tuesday, January 10, 2017



1 lb ground beef
1 small onion, diced
1 can chicken gumbo soup
2/3 cup ketchup
1 Tbs mustard
1 1/2 cup shredded Colby Jack cheese
12 count slider buns
1/4 cup butter, melted
1 Tbs brown sugar
2 tsp Dijon mustard
Dash onion powder
Dash Worcestershire sauce
Parmesan cheese
Order Ingredients Powered by Chicory


Preheat oven to 350.
In skillet brown your ground beef and onion until no longer pink and onions are tender, drain.
Mix in your soup, ketchup and mustard
Place your slider buns in a 2qt baking dish (about 7"x11") and top with your ground beef mixture.
Sprinkle with cheese and top with bun tops.
In small bowl mix together your glaze ingredients and brush over tops of sliders.
Sprinkle with parmesan cheese.
Bake for about 15-20 minutes or until cheese is melted.
By Alli Miller

Quick and Easy Crispy Chicken and Avocado Burrito Wraps (Under 10 Minutes!)


2 cups cooked shredded chicken
½ cup Mexican cheese blend ( or mozzarella)
1 avocado diced
2 tablespoons cilantro chopped
4 large tortillas
1 tablespoon oil


Mix the shredded chicken, cheese, cilantro, and the diced avocados.
Lay a tortilla flat on a plate and add ¼ of the mixture, form a roll. repeat the process for all four tortillas.
pour 1 tablespoon oil into a heated pan or griddle. Place all four tortillas on the pan and cook for 2 minutes on medium- high heat. Flip on the other side and cook for another minutes or until the the burritos are golden in color. Serve warm.
Burritos can be frozen cooked or uncooked for up to 3 months.

Coconut Topped / Cream Cheese Sheet Cake


1 c butter, softened (2 sticks)
6 oz cream cheese, softened
6 eggs
2 1/4 c sugar
1 - 2 tsp vanilla extract or for more of a coconut flavor, add coconut extract
2 1/4 c cake flour
1/8 c coconut milk or coconut cream - optional
1/4 c butter,softened
4 oz cream cheese, softened
1/2 tsp vanilla or coconut extract is good as well
1 1/2 c confectioners' sugar
1/2 c coconut- for toasting and sprinkling on top of the frosting
can add a few tablespoons milk, cream or coconut milk ( i don't , as i like a thick frosting on the cake )

How to make it:

Preheat oven to 350 degree F.
Prepare a 9 x 13 pan with non stick cooking spray.
Cream together butter, cream cheese and sugar.
Beat in eggs one at a time, vanilla and then mix in flour. Add milk now if using. Beat in well.
Spread batter into prepared pan.
Bake 35 to 40 minutes or until wooden pick comes out clean.
As this cake cools, it will fall...that's don't be should be the thickness of a sheet will not be thick like a regular cake...:)
Cool on cooling rack.
Note: some have said that this cake becomes even moister if placed in freezer as soon as comes from the oven. I've not tried it, but have also read that this is true with cakes in general.
Beat together butter, cheese, vanilla and add sugar.
Mix until well blended.
You can now toast coconut. I toast mine in a lightly sprayed skillet and keep tossing until golden. You can also place coconut on a baking sheet and toast in oven, turning frequently so not to burn.
I then gently remove the cake from the pan; and cut the cooled cake into 24 squares, and top with frosting and coconut. You can leave cake in pan and frost. I did it my way for presentation...

Cabbage Roll Casserole


1 medium head of cabbage shredded (I use about half of it)
1 large onion chopped
1 medium bell pepper chopped
1 can(s) Rotel tomatoes
1-2 can(s) 8 oz. tomato sauce
1-2 lb ground beef
5-6 c cooked rice

How to make it:

1Prep: Shred cabbage. Chop onions and bell pepper.
2In a large dutch oven, add ground beef, onion, bell pepper and Rotel (cooks into meat for extraordinary flavor, didn't believe it till I did it). Cook till meat is done.
3Then add cabbage and tomato sauces allow to cook till cabbage is done almost clear. If it needs water, add it so it stays juicy for rice. then add your rice and mix well. It is so tasty!

The BEST Chicken Pot Pie Ever!


2 lb chicken breasts, boneless and skinless
2 c chicken broth (enough to cover breasts)
1/2 tsp salt
1/4 tsp ground black pepper
1 1/2 c half and half
3 Tbsp butter (yes, 3 tablespoons!)
1 medium onion, chopped
1 c celery, chopped
1/3 c all purpose flour
1 1/2 c frozen mixed vegetables, thawed (i use green beans, corn, carrots and peas)
2 medium potatoes, cooked and cubed (or 1 can small white potatoes, cubed)
1 Tbsp parsley, freshly chopped
1/2 tsp thyme, dried
2 pie pastry (for double crust pie)
1 egg, lightly beaten

How to make it:

In a large saucepan over medium high heat, combine the chicken breasts, chicken broth, salt and pepper. Bring to a boil and reduce heat to low. Cover and let simmer for 30 minutes, or until chicken is no longer pink in the center and the juices run clear.
Remove the chicken and let cool. Pour the remaining chicken broth mixture into a measuring cup. Let stand; spoon off fat. Add enough canned broth to equal 1 cup if needed. Add half and half to the broth mixture to equal 2 1/2 cups. Cut chicken into 1/2 inch pieces.
In the same pan, melt butter or margarine over medium heat. Add the onion and celery. Saute, stirring, for 3 minutes. Stir in flour until well blended. Gradually stir in broth mixture and the herbs. Simmer, stirring constantly, until the sauce thickens and boils. (you will think this is TOO MUCH liquid, but it's not). Add the chicken and vegetables to the broth and stir to combine. Line a deep pie dish with one of the pastries and pour mixture in, almost to the top.
Cover mixture with second pastry, making sure to "seal the edges" by pinching together the top and bottom then pressing against the lip of the dish. Cut a few vent holes in the pastry then brush pastry with beaten egg. Use any leftover scraps from the pastries to make a design on top.
Bake at 400 degrees for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes and serve.
When done, the inside ingredients will be thick and creamy.

Monday, January 9, 2017

Cheesesteak Casserole


1 1/2 pounds ground beef
1/2 - 1 tsp black pepper
1 tsp garlic powder
1 tsp italian seasoning
2 green pepper chopped
2 onions chopped
12 ounces Velveeta
1 pound of macaroni
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Preheat oven to 350
Season ground beef with pepper, italian seasoning and garlic powder and brown beef, drain fat off when cooked
Saute peppers and onions together until cooked
While pepper and onions are sauteing cook the 1 pound of macaroni noodles
When peppers and onions are done add the cooked ground beef
Slice up velveeta and add to pan to begin to melt (Only needs to stay on stove for 2-3 minutes it's ok if it's not fully melted)
Add in macaroni (I used a large bowl to mix everything)
Place in 9x13 baking dish and bake for 15-20 minutes

Cheesy Broccoli Casserole


4 cups chopped broccoli
1 (10 ounce) can of cream of chicken soup
1 cup mayonnaise or miracle whip (we prefer mayo)
1/4 cup of butter melted (1/2 stick)
2 large eggs, slightly beaten
1/2 medium onion finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups extra sharp cheddar cheese
1/2 sleeve of Ritz crackers, crushed


Preheat oven to 350*F
Place broccoli in a steaming basket on stove and steam for 5 minutes or until broccoli is tender to a fork.
Remove broccoli from stove and chop into bite sized pieces. Place into a medium size mixing bowl.
Add to broccoli, soup, mayonnaise, butter, eggs, onion, salt and pepper. Mix well.
Add 3/4 cup of cheese to broccoli mixture and mix well.
Pour entire contents into an 8x8" square baking dish.
Top with remaining 3/4 cup of cheese and Ritz crackers.
Bake for 30 minutes or until cheese is melted and top is golden.

Mexican Cornbread Casserole-For You Sandy!

1-2 lbs of ground meat
1-2 packs taco seasoning mix (add one for every 1lb of meat)
2 boxes corn muffin mix
1-14 oz can of cream corn
1-14 oz can of kernel corn, drained
1 1/2 C shredded cheese
1-4 oz chopped green chiles, drained

How to make it:

Brown the ground add taco seasoning per package directions.
Mix the corn muffin mix per directions. Stir in half of cream and kernel corn.
Spread half of the corn muffin batter in the greased baking pan. Top with the meat. Spread remainder of cream corn and kernel corn over the meat. Sprinkle half the cheese then the green chiles. Spread the remainder of corn muffin batter on top then the remainder of the cheese. Bake for 35-40 mins until cornbread is baked through. Let stand for 5 mins.
This does make a great leftover too!

Sunday, January 8, 2017



Unlock Grocery List!
4 chicken breasts cooked and cubed
1 pan prepared cornbread, cooled and crumbled
4 eggs, boiled, chopped
1 small onion, chopped
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon garlic powder
2 cups chicken broth
1 can condensed cream of mushroom soup

Combine all ingredients and place in a 13x9 baking dish. Bake at 350 for about 30-45 minutes or until set.

Awesome Slow Cooker Pot Roast


2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast


In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.



Meat from 1 Rotisserie Chicken, shredded
3 cans of cream of chicken soup – you could use any “cream of” soup but CofC is about all Mr. Picky Eater will consume.
3 Cups shredded Monterey Jack Cheese
3 Green Onions, Cleaned and Chopped up
Salt and Pepper
½ envelop of Hidden Valley Ranch powdered dressing mix (dry)
1 lb. of pre-cooked Bacon Crumbles or fry some up yourself – the pre-cooked just saves time.
1 lb. Fusilli pasta – squiggly kind


Preheat the oven to 400F and set up two 9×9 pans or one 15×9 sprayed with non-stick spray.
Put shredded chicken into a big bowl or lay out on baking sheet and sprinkle with salt, pepper, and the HVR dry dressing mix then mix it up good and let it set.
Prepare pasta as directed then put pasta, cans of soup, 2 cups of cheese, onion, most all bacon, and the chicken.
Mix well – you will need a big pasta pot to do this in because that’s a lot of food!
Using a ladle, dip the mixture into pan then sprinkle with bacon and finally the cheese.

Warm Banana Coconut Breakfast Bowl


2 Ripe Bananas...coined
1/2 cup Coconut Milk
1/4 cup Pecans
1/8 cup Shredded Coconut
1 tsp Cinnamon


Mix all ingredients together and warm in microwave or stove top.

Saturday, January 7, 2017

Coconut Pineapple Cake


1 batch Italian Meringue Buttercream, vanilla variation, ready to use
½ cup sugar
3 tablespoons cornstarch
¼ teaspoon salt
1, 20-ounce can crushed pineapple in juice
2 tablespoon unsalted butter
2¾ cups sifted cake flour
1 tablespoon plus ¼ teaspoon baking powder
½ teaspoon salt
5 large egg whites, at room temperature
1¼ cups 100% unsweetened coconut milk (not sweetened cream of coconut)
13 tablespoons (1 stick plus 5 tablespoons) unsalted butter, room temperature, cut into pieces
1¼ cups sugar
1½ teaspoons vanilla extract
Italian meringue buttercream, vanilla variation
3 cups sweetened long-shred coconut


For the Filling: Place sugar, cornstarch and salt in a saucepan and whisk to combine. Drizzle a little bit of the juice from the pineapple over the dry mixture and whisk until smooth. Add remaining pineapple and juice. Bring to a boil over medium heat and cook for a couple of minutes, whisking occasionally until thickened and translucent. Whisk in the butter and cool completely. Refrigerate until chilled and firmed or in an airtight container for up to 3 days, if desired.
For the Cake: Preheat oven to 350˚ F. Coat the insides of two 8-inch by 2-inch round cake pans with nonstick spray, line bottoms with parchment rounds, then spray parchment.
Whisk together flour, baking powder and salt in a medium bowl to combine and aerate; set aside. Whisk together the egg whites and milk in a small bowl; set aside.
In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add the sugar gradually and beat until very light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in vanilla.
Add the flour mixture in four additions, alternating with the egg white/milk mixture. Begin and end with the flour mixture and beat briefly until smooth. Divide batter evenly in pans and smooth tops with offset spatula.
Bake for about 30 to 35 minutes or until a toothpick shows a few moist crumbs. The cake will be tinged with light golden brown around the edges and the top and will have begun to come away from the sides of the pan.
Cool pans on racks for about 10 minutes. Unmold, peel off parchment, and place directly on racks to cool completely. Layers are ready to fill and frost. Alternatively, place on layers on cardboards and double wrap in plastic wrap; store at room temperature if assembling within 24 hours.
For the Assembly: Make sure buttercream is ready to go. It should be very soft - almost like mayonnaise. Place bottom layer on an 8-inch cardboard round (it will make covering it with coconut that much easier later on). Fill the cake with the pineapple filling (you might not need all of it, extra is great over ice cream). Frost the cake’s top and sides with the buttercream. Don't worry if your application job isn’t perfect - you will be covering the whole cake with coconut! See how imperfect it looks when you are still in the midst of it all?
Make sure you have a nice thick layer of buttercream all over (you might still have some leftover, which can be frozen).
Place coconut in a large bowl. Pick up cake (this is where that cardboard round comes in) and hold over bowl. Scoop up coconut with other hand and press generously all over top and sides of cake. Cake is ready to serve. May be refrigerated up to 2 days covered with a cake dome. Make sure to serve at room temperature.

Hawaiian Wedding Cake with Whipped Cream-Cream Cheese Frosting

For the cake you will need:

1 cup white sugar
1/2 cup brown sugar
1 tsp baking soda
2 cups all-purpose flour
2 eggs
1 (20 ounce) can crushed pineapple with juice
1 cup finely chopped (or crushed) walnuts
3/4 cup flaked coconut
1 tsp cinnamon
1/8 tsp nutmeg
1 tsp salt
1 tsp vanilla

Mix all of your dry ingredients together in a bowl.
Then mix in the eggs, vanilla and crushed pineapple with all of the juice.
Pour into a well greased pan 9″ round or 9″X13″ rectangle
Bake for about 35 – 40 minutes at 350 degrees (or until toothpick in the center comes out clean). You can serve it this way if you want…or you can kick it up a notch with a simple creamy whipped cream-cream cheese frosting!

For Whipped Cream Cream Cheese Frosting you will need

1 (8 ounce) package cream cheese (let it come to room temperature for easier blending)
1 cup white sugar
1/8 tsp salt
1 tsp vanilla extract
1 1/2 cups heavy whipping cream

In a small bowl beat whipping cream until stiff peaks form; set aside.In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth.
Gently fold the cream cheese mixture and whipped cream together.
I topped mine with a little toasted coconut.
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