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Tuesday, May 30, 2017



Ham Stock

4 pounds meaty ham bone
4 cups onion, large dice
4 cups celery, large dice
4 cups carrot, large dice
4 sprigs fresh parsley with stems
2 bay leaves
2 ½ quarts water
4 whole pepper corns

Ham stock from above, about 1½ – 2 quarts
1 quart vegetable stock
1 tablespoon olive oil
8 slices bacon, diced
1 ½ cups leeks, white only, cleaned of sand and diced
1 cup celery, small dice, about two large stalks
2½ cups carrots, one inch dice
2 tablespoons fresh garlic, minced
2 teaspoons dry thyme
3 bay leaves
1 Roma tomato, seeded and diced
8 ounces Parmesan cheese rinds, optional (we save them in the freezer for soups)
1 ½ pounds russet potatoes, peeled and diced into bite sized pieces
1 head Tuscan kale, cleaned from ribs and cut up
2 cups frozen kernel corn
1 15.5-ounce can small white beans, drained and rinsed
1½ pounds leftover ham from bone diced (or purchase a deli ham steak and dice)
1 cup light cream


Start by making the stock. Add all stock ingredients to a pot and bring to a boil. Reduce to a simmer and cook uncovered for two hours. Strain stock and pick meat from bone. Discard the rest. This step can be done in advance and the stock frozen until needed. Cool and freeze in zip lock gallon bags.
Mix ham stock with vegetable stock and heat. Taste and adjust seasoning, but salt only if needed.
In a large Dutch oven or heavy bottomed soup pot, heat oil over medium high heat and add bacon. Cook for 7-8 minutes until just short of crispy.
Add leeks, celery and carrots and cook for five minutes.
Add garlic and cook one minute.
Add stock, thyme, bay leaves, tomato and optional Parmesan rinds. Bring to a boil and reduce to a simmer.
Simmer uncovered for about 15 minutes or until vegetables are just short of tender.
Add potatoes and kale and bring back to a boil then simmer until tender, about five minutes.
Add corn, beans and diced ham and simmer five minutes.
Stir in cream and remove from heat.
Pick out bay leaves and Parmesan rinds and discard. Serve immediately.

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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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.
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