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Thursday, July 27, 2017

Cream Cheese Apple Coffee Cake

Cake Ingredients:
1/2 cup (1 stick) butter, softened
1/2 cup brown sugar
1/4 cup white sugar
1 egg
1/4 cup vegetable oil
1/2 tablespoon vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon 
1 1/2 cups chopped apples (chopped small)

Cream Cheese Layer Ingredients:
8 oz. softened cream cheese
1 teaspoon vanilla
3 tablespoons white sugar

Streusel Ingredients:
3/4 cup white sugar
1/4 cup brown sugar
1/2 cup flour
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/8 teaspoon salt 
6 tablespoons cold butter

How to make it:

Preheat oven to 350ºF and grease an 8x8 inch square pan. 
Combine the butter and sugars for the cake and mix until fluffy. Add the egg, oil, and vanilla and mix until combined. 
Stir together the flour, baking soda, baking powder, salt, and cinnamon and stir into the butter mixture, mixing just until combined. Stir in the chopped apples. Spread into the prepared pan. 
Mix together the cream cheese, sugar, and vanilla for the cream cheese layer and spread over the cake batter in the pan. 
Combine all the streusel ingredients using your hands or a pastry blender until well combined. Sprinkle over the cream cheese mixture. 
Bake for about 45 minutes or until the topping is browned. 
Can be stored in the refrigerator.




1 (18 ounce) Jar of strawberry preserves
1 (14 ounce) can of sweetened condensed milk
1 (10 ounce) bag of frozen strawberries
1 tablespoon lemon juice
1 (16 ounce) container of frozen whipped topping, thawed
2 ready made graham cracker crumb pie crusts
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Thaw the strawberries in the microwave. Place them in a strainer over a sink or bowl and mash them, pressing the liquids out.
Combine the strawberries in a large bowl with the sweetened condensed milk, jar of strawberry preserves, and lemon juice and thoroughly combine.
Fold in the whipped topping gently (do not stir) until evenly combined. Spoon the filling into the ready made pie crusts and freeze for six hours or until firm. Before serving, let the pie soften at room temperature for about 10 minutes and add additional whipped topping and fresh strawberries or chocolate curls if desired to garnish.



2 pounds (1 kg) of stewing beef
A sprinkle or two of sea salt and freshly grated pepper
A splash of any vegetable oil
A few carrots, peeled and roughly chopped
A few stalks celery, roughly chopped
A few potatoes, peeled and roughly chopped
A few parsnips, peeled and roughly chopped
A few onions, peeled and roughly chopped
A 28 ounce (796 mL) can of whole tomatoes
1/2 bottle or so of hearty red wine
3 or 4 cups (750 mL to 1 L) of homemade or canned beef broth
A few bay leaves
A few sprigs fresh rosemary
1 jar of pickled baby white onions, drained
A few handfuls of frozen peas
Another sprinkle or two of salt and pepper

How to make it:

Preheat a large thick-bottomed pot over medium-high heat.
Meanwhile, pat the beef dry with a clean towel and then cut it into large cubes and season it with the salt and pepper.
Add a splash of oil to the potenough to cover the bottom in a thin layerand toss in enough meat to form a single sizzling layer. Sear the meat on every side until it’s evenly browned.
Be patient when you’re browning the meat; it takes a little time but it’s worth every minute. The caramelized flavours are the secret to a rich hearty stew. As the meat browns, remove it from the pan, adding more oil and meat as needed.
Once the meat is done, discard the remaining oil but keep all the browned bits in the pan; they’ll add lots of flavour to the stew.
Add half of the vegetablesreserving the other halfand all the meat back to the pot. Add the tomatoes and enough wine and beef broth to barely cover the works. Add the bay leaves and rosemary and bring the pot to a simmer.
Continue cooking until the meat is almost tender, about 1 hour, then add the remaining vegetables, the baby onions and the frozen peas. Adding the vegetables in 2 batches allows the first batch to dissolve into the stew while the second retains its shape, colour and texture. Continue simmering until the meat and veggies are tender, another 30 minutes or so. When the stew is tender, taste it and season as you like with salt and pepper.

3 Ingredient Crockpot BBQ Chicken Wings


1 tablespoon brown sugar
1 tablespoon sweet paprika
1 teaspoon dry mustard
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon pepper
4 pounds chicken wings and drummettes, or chicken drumsticks, trimmed
1½ cups barbecue sauce, divided
Vegetable oil spray


Mix sugar, paprika, mustard, cumin, garlic powder, onion powder, cayenne, salt, and pepper together. Place ingredients in large plastic zip-lock bag. Dump chicken wings or drumsticks into bag and shake until all chicken is coated; transfer to slow cooker. Pour ½ cup of the barbecue sauce over chicken and stir to coat. Cover and cook until chicken is tender, 3-4 hours on low for wings, 4-6 hours on low for drumsticks.
Position oven rack 10 inches from broiler element and heat on high. Place a wire cooling rack on an aluminum foil-lined rimmed baking sheet and coat the wire rack with vegetable oil spray. Transfer chicken to prepared baking sheet; discard braising liquid that remains in slow cooker.
Brush chicken with ½ cup more barbecue sauce and broil until lightly charred and crisp (to your liking), about 10 to 15 minutes. Flip chicken over, brush with remaining ½ cup barbecue sauce, and continue to broil until lightly charred and crisp on second side, 5 to 10 minutes longer. Serve.
Note about drumsticks... I've made these with wings and drumsticks and the wings do turn out much more juicy and have more flavor. Drumsticks are good, but we all prefer the wings.

Wednesday, July 26, 2017

White Texas Sheet Cake


1 c. butter
1 c. water
2 c. sugar
2 c. + 4 T all purpose flour
1/2 t salt
1 t baking soda
2 eggs
1 t vanilla
1/2 c. sour cream (we used light sour cream)


1 C butter
6 T evaporated milk
1 t vanilla
4-5 c. powdered sugar
dash of salt
1 c. pecans (optional)  (we opted not to)

How to make it

Put butter and water in a large bowl.  Heat in microwave for 2 minutes.  
Stir until all the butter is melted.  Add sugar, flour, salt, and soda.  
Stir with a wire whisk until smooth.  
Add eggs and vanilla, beat well.  
Stir in sour cream until all is blended.  
Pour into a 11”x17” baking sheet that has been greased and floured.  
Bake at 375º for 20-25 minutes, until cake springs back when lightly touched or toothpick inserted in center comes clean. 
Remove from the oven and make the frosting. 
Cook butter and milk for 3-4 minutes in microwave. 
Add powdered sugar, vanilla, and a dash of salt.  
Beat until smooth. 
Add nuts and gently spread on warm cake. 
Cool and serve.

Monday, July 24, 2017

Simple Squash Casserole


2 T. butter
3 med. yellow squash, chopped
1/2 C. chopped onion
10.5 oz. can cream of chicken soup
1 1/4 C. shredded sharp cheddar cheese
1/4 tsp. salt
1/4 tsp. pepper
2 C. french fried onions


Melt the butter in a skillet over med. high heat. Add the squash and onions to the pan and cook for 7-8 minutes, till tender and a little color has developed on the squash. Pour the squash and onions into a bowl and stir in the soup, cheese, salt and pepper. Stir in 1 C. of the french fried onions and pour into a 2 quart baking dish. Bake in a 350 degree oven for 25 minutes. Remove and top with the remaining french fried onions and return to the oven for 5-6 minutes to brown up the topping

Rockin’ Salsa


1 red onion, chopped
1 white onion, chopped
1 yellow onion, chopped
6 pounds fresh tomatoes, peeled and chopped
2 banana peppers, chopped
3 green bell peppers, chopped
3 (6 ounce) cans tomato paste
1/2 cup white vinegar
2 tablespoons garlic powder
1 1/2 tablespoons salt
1 tablespoon cayenne pepper
1 1/2 teaspoons ground cumin
1/4 cup brown sugar
1/4 cup white sugar
8 pint canning jars with lids and rings


Combine red onion, white onion, yellow onion, tomatoes, banana peppers, green peppers, tomato paste, white vinegar, garlic powder, salt, cayenne pepper, cumin, brown sugar, and white sugar in a large pot. Simmer until thick, about 3 hours.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the salsa into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 to 15 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Refrigerate after opening

Magic Custard Cake


4 eggs (whites separated from yolks), room temp
1 tsp vanilla extract
¾ cup sugar
8 Tablespoons butter, melted
¾ cup all purpose flour
2 cups milk lukewarm
powdered sugar for dusting cake


Preheat oven to 325 F degrees. Grease and Line 8 inch x 8 inch baking dish with parchment.
Separate eggs and add the egg whites to a mixer and beat egg whites stiff. Place egg whites in a bowl and set aside.
Beat the egg yolks & sugar until light. Add butter and vanilla. Beat for two mins. Add the flour and mix it in until fully incorporated.
Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in. Pour batter into baking dish and bake for approx 60 minutes or until the top is lightly golden. Cool and dust heavily with powdered sugar


Ingredients :

Used it in burritos, over rice, over noodles…the options are endless.
5 Frozen ***B/S***Chicken Breasts
1/2 Tbsp Dried Parsley
1 tsp Garlic Powder
1 Tbsp Onion Powder
1/2 tsp Dried Thyme
1/4 tsp Salt
1 packs dry ranch dressing
1 C Frank’s Red Hot Sauce

Directions :

Place frozen chicken breasts into the slow cooker.
Mix together all remaining ingredients in a bowl.
Pour sauce over frozen chicken breasts and turn to low.
Cook for about 5 hours.
Using two forks or tongs, shred chicken.
***B/S means boneless n skinless, you don’t have to use frozen, you can use regular boneless chicken breast

Saturday, July 22, 2017

Broccoli-Rice Casserole (No Canned Soup)


4 cups (10 ounces) fresh broccoli florets and stems, chopped (stems should be VERY finely chopped)
Juice of ½ lemon
¼ cup chopped onions
1 clove garlic, minced
1 stalk celery, chopped
2 tablespoons butter
¾ cup minced mushrooms
1 tablespoon flour
12-ounce can 2% or regular evaporated milk
½ teaspoon salt
⅛ teaspoon white pepper
2 cups shredded Cheddar cheese (can use any cheese you like here, I like to use some smoked Provolone or Gouda if available)
1¼ cup cooked rice


Steam or microwave (about 3 minutes on HIGH) chopped broccoli and stems until tender but still bright green. Squeeze lemon over broccoli.
Melt butter in skillet. Add onions, garlic, celery and mushrooms and saute until softened. Stir in flour and cook about one minute to take away the raw flour taste. Whisk in milk and continue whisking until slightly thickened. Season with salt and pepper. Add 1½ cup cheese and stir to melt.
[Microwave directions for Step 2] Add butter, onions, celery and mushrooms to 2 quart batter bowl. Cover and microwave on HIGH for 5 minutes. Add flour to vegetables and stir. Whisk in milk and cook uncovered on HIGH for 6-7 minutes. Whisk after 4 minutes and once a minute thereafter to even out the cooking. Season with salt and pepper. Add 1½ cup cheese and stir to melt. Sauce will thicken more as it sits.
Combine broccoli, rice, and cheese sauce. Turn into 1½ quart greased casserole dish. Sprinkle with remaining ½ cup cheese. Bake at 350 degrees F until bubbly.

 If this is going to be sitting for any length of time before baking, add at least ¼ cup of milk (maybe more) to make up for all the moisture the rice absorbs.

Cheesy Italian Sausage Potato Chowde


½ cup diced yellow onion
1 pound loose mild Italian sausage
½ teaspoon extra virgin olive oil
4 cups peeled, diced potato
3 cups chicken stock or broth
1 cup diced celery
1 cup heavy cream (or milk)
1 cup shredded cheddar cheese


In a pan, heat the olive oil over medium heat. When hot, add the onions. Sauté until translucent and add the Italian sausage. Break apart the sausage with a spoon and stir occasionally. When the sausage is brown, remove from heat.
In a soup pot, combine the potatoes, chicken stock and celery. Over medium-high heat, bring to a boil. Reduce heat to medium and simmer for 20 minutes, or until the potatoes are tender.
Use a slotted spoon to transfer the cooked sausage and onions to the soup pot. Add the cream and cheddar cheese, stirring until all ingredients are combined and warmed again. Serve with additional cheddar cheese and green onions sprinkled on top.

Friday, July 21, 2017

Chicken Scallopini


4 (6-ounce) skinless, boneless chicken breast halves 
2 teaspoons fresh lemon juice 
1/4 teaspoon salt 
1/4 teaspoon black pepper 
1/3 cup Italian-seasoned breadcrumbs Cooking spray 
1/2 cup fat-free, less-sodium chicken broth 
1/4 cup dry white wine 4 teaspoons capers 1 tablespoon butter

How to Make It:

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Brush chicken with juice, and sprinkle with salt and pepper. Dredge chicken in breadcrumbs.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken to pan; cook 3 minutes on each side or until chicken is done. Remove from pan; keep warm.

T.G.I. Friday Spicy Cajun Chicken Pasta


10 ounces cooked fettuccine (cooked al dente)
1 cup Spicy Cajun Pasta Sauce (recipe follows)
1 tablespoon Parmesan cheese
1 boneless chicken breast, cooked and sliced in strips
1 teaspoon chopped parsley

Spicy Cajun Pasta Sauce:
2 ounces olive oil
1 tablespoon fresh chopped garlic
1/2 cup onion, cut in large chunks
1/2 cup green peppers, diced in large pieces
1/2 cup red peppers, diced in large pieces
1/8 teaspoon cayenne pepper
1 cup chicken stock
1 cup V-8 juice
cornstarch (mix about a table spoon with a couple table spoons cold
water to form a slurry)
salt and pepper to taste


1. Prepare sauce: Heat oil in saute pan; add garlic; saute for 30 seconds; add onions and saute for 1 minute; add peppers and continue to saute for another minute. Deglaze with chicken stock and reduce to half. Add V-8 juice and cayenne pepper; bring to boil; simmer 10 minutes.

2. Thicken to consistency with cornstarch; season to taste with salt and pepper.

3. Add cooked pasta to sauce and heat through until hot.

4. Arrange on serving dish and top with chicken breast. Sprinkle with Parmesan and parsley.

Hissy Fit Dip

1 pound ground sausage, browned and drained
1 (16 oz.) container sour cream
1 (8 oz.) package cream cheese, softened
1 (8 oz.) package velveeta cheese, cubed
4 oz. monterey jack cheese, grated
2 tablespoons fresh chives, minced, optional
1/2 tablespoon Worcestershire sauce
1/2 tablespoon Worcestershire sauce
1 teaspoon dried parsley
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried sage
Crackers, garnish

How to make it:

Preheat oven to 350º F and lightly grease a square baking dish or skillet with non-stick spray.
In a large bowl, combine sour cream and softened cream cheese in a large bowl, and stir in Worcestershire
sauce, parsley, onion powder, garlic powder and sage until incorporated.
Fold in sausage, velveeta, jack cheese and chives until mixed in thoroughly, then transfer mixture to baking
Place in oven and bake for 50-60 minutes, or until molten, bubbly and golden brown.
Remove from oven and serve hot with chips or sliced baguette.

Sunday, July 16, 2017

Cheesy Chicken Quesadillas


1 Rotisserie Chicken, shredded
1 cup salsa
1 teaspoon ground cumin
1 teaspoon oregano
dash of salt
4 oz. cream cheese
8 flour tortillas
1/4 cup melted butter
2 cups shredded Monterey Jack cheese


Preheat oven to 375 degrees.
Heat the first six ingredients in a large skillet over medium heat until cream cheese is melted and blended throughout the mixture.
Lightly brush one side of each tortilla with butter and place (butter side down) on baking sheet.
Spread about 1/3 cup of chicken mixture on one half of the tortilla and then cover with a good sprinkling of the cheese.
Fold over each tortilla and bake for about 10 minutes until slightly crisp and lightly brown.
Cut into wedges and enjoy!

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

How to make it

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.

Thursday, July 13, 2017

BBQ Green Beans

1 lb. sausage {I used Jimmy Dean’s- HOT}
1 can crescent rolls
2 cups cheddar cheese, shredded
4 eggs, beaten
3/4 cup milk
1/4 tsp. salt
1/8 tsp. pepper
1 small yellow onion, chopped
1 green or red bell pepper, chopped

How to make it

Preheat oven to 375.  Brown sausage & drain.  {Daddy suggests adding the onion & bell pepper to the sausage while it’s browning…he doesn’t like crunchy veggies in his food}  Spray a 9x13 with PAM & line with can of crescents.
Breakfast Casserole6
Layer sausage on top of crescents…
Breakfast Casserole5
…and if you didn’t add the onion & pepper to the sausage before, layer it on top now!
Breakfast Casserole4
In a separate bowl, mix/beat 4 eggs, salt, & pepper.  SO, I know the recipe called for a specific amount of salt and pepper, but I definitely fudged…a lot.  I like a lot of pepper, so I added more  & I’m pretty sure I was generous with the salt too.  Daddy also suggested adding butter, so I added a couple of tablespoons for a DELICIOUS Paula Deen effect.
Top sausage/onion/pepper with 2 cups of cheese {it looks like I used colby & monterrey jack} and pour the egg evenly over the top. 
Breakfast Casserole3
Bake at 375 for 25 minutes or until cheese is brown/bubbly :)  I can seriously taste it.
Breakfast Casserole
Serve it warm, right outta the oven OR let it sit for about 30 minutes and cut it into breakfast bars. A breakfast keeper for sure and something I know would impress the in-laws :)


1 lb. sausage {I used Jimmy Dean’s- HOT}
1 can crescent rolls
2 cups cheddar cheese, shredded
4 eggs, beaten
3/4 cup milk
1/4 tsp. salt
1/8 tsp. pepper
1 small yellow onion, chopped
1 green or red bell pepper, chopped

How to make it

Preheat oven to 375.  Brown sausage & drain.  {Daddy suggests adding the onion & bell pepper to the sausage while it’s browning…he doesn’t like crunchy veggies in his food}  Spray a 9x13 with PAM & line with can of crescents.
Breakfast Casserole6
Layer sausage on top of crescents…
Breakfast Casserole5
…and if you didn’t add the onion & pepper to the sausage before, layer it on top now!
Breakfast Casserole4
In a separate bowl, mix/beat 4 eggs, salt, & pepper.  SO, I know the recipe called for a specific amount of salt and pepper, but I definitely fudged…a lot.  I like a lot of pepper, so I added more  & I’m pretty sure I was generous with the salt too.  Daddy also suggested adding butter, so I added a couple of tablespoons for a DELICIOUS Paula Deen effect.
Top sausage/onion/pepper with 2 cups of cheese {it looks like I used colby & monterrey jack} and pour the egg evenly over the top. 
Breakfast Casserole3
Bake at 375 for 25 minutes or until cheese is brown/bubbly :)  I can seriously taste it.
Breakfast Casserole
Serve it warm, right outta the oven OR let it sit for about 30 minutes and cut it into breakfast bars. A breakfast keeper for sure and something I know would impress the in-laws :)

Sunday, July 9, 2017



16 even-sized open cup mushrooms, stalks cut level
3 Tbsp corn or vegetable oil
1/4 c unsalted butter, softened
3 clove garlic, chopped very finely
2 Tbsp fresh thyme, chopped
1 1/2 Tbsp lemon juice
salt and freshly ground black pepper to taste
1/4 c fresh breadcrumbs
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How to Make it

1 Preheat the oven to 400F. Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds. Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards. Mix together the butter, garlic,thyme, lemon juice and seasoning.

2 Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. Either refrigerate for later use, or cook immediately in the oven for 10 minutes.

Honey Balsamic Roasted Brussels Sprouts


1 1/2 lbs brussels sprouts
3 tbsp olive oil separated
3/4 tsp kosher salt
1/2 tsp ground black pepper
2 tbsp balsamic vinegar
2 tsp honey


Preheat oven to 425°F.
Line a baking sheet with aluminum foil or use a Silpat silicone baking mat.
Trim off the outer, dry leaves, cut the bottom off and slice sprouts lengthwise.
In a large bowl, toss brussels sprouts with 2 tablespoons of olive oil, kosher salt and freshly cracked black pepper to coat thoroughly.
Transfer the brussels sprouts to baking sheet and roast until tender and caramelized, about 20 minutes.
Place brussels sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve.

broccoli cheddar quinoa bites


¾ cup uncooked quinoa, rinsed
1½ cups vegetable broth or water (for cooking quinoa)
2 eggs, lightly beaten
2 cups broccoli florets, finely diced
1 cup yellow onion, finely diced
1 garlic clove, finely minced
1½ cups shredded cheddar cheese
½ teaspoon paprika
Crushed red pepper (optional) to taste


In a medium sauce pan, combine quinoa and water (or broth) and cook according to package directions. Let cool.
In a large bowl, combine cooled quinoa, eggs, broccoli, onion, garlic, cheese and paprika.
Preheat oven to 350° F. Spray mini-muffin tins with cooking spray.
Put a heaping tablespoonful of quinoa mixture into prepared muffin cups. Bake for 15 to 20 minutes, or until edges turn golden brown. Remove from oven and let cool for 5 minutes and then gently remove from pan to cool completely.


Oven-Baked Mexican Quinoa Casserole


1 tbsp vegetable oil
1 onion, chopped
1 clove garlic, minced
1 cup uncooked quinoa
796 ml (28 oz) can diced tomatoes, with liquid
½ cup water
2 tbsp nutritional yeast (optional)
1 tbsp tomato paste or ketchup
1 tsp cumin
1 tsp oregano
½ tsp chilli powder (more if you like things spicy)
Salt & freshly ground pepper
540 ml (19 oz) can black beans, rinsed and drained
311 g (11 oz) can corn kernels, with liquid
3 cups baby spinach
Toppings of choice: vegan sour cream, avocado, cilantro, vegan cheese, etc.


Preheat oven to 350F.
Heat 1 tbsp olive oil in a medium frying pan (or stove-top-safe 2.8 litre/3 quart casserole dish). Add onion and garlic, and sauté until translucent, about 8 minutes. Remove from heat; and transfer to oven-safe casserole dish if not already using one.
Add quinoa, diced tomatoes (with juice), water, nutritional yeast, tomato paste (or ketchup), and spices. Season with salt and pepper and stir to combine.
COVER and place in oven and set timer for 30 minutes.
Carefully remove casserole from oven and stir in drained beans and corn (with liquid). If the mixture looks dry, add a half cup of water.
Return to oven WITH LID and set timer for another 30 minutes.
Carefully remove casserole from oven and stir in spinach. It will wilt from the heat.
Top with sour cream, diced avocado and/or cilantro and serve.
IF FREEZING: Make full recipe but leave-out the spinach and toppings. Let cool and freeze in airtight container(s). To serve: defrost fully, lightly reheat (in microwave or on stovetop), stir in spinach and add toppings of choice.



1 homemade or store-bought single-crust pie dough
6 large eggs, well beaten
1/2 cup milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
4 slices bacon, cooked and crumbled
1 cup cooked ground sausage
1/2 cup diced ham
2 large green onions, chopped
1 cup shredded cheese


Preheat oven to 425º. Press crust into a 9 inch quiche pan, prick crust and bake until lightly browned, about 10 minutes.
In a large bowl whisk together the eggs, milk, salt and pepper. Sprinkle the bacon, sausage, ham, green onions, and cheese evenly on top of precooked crust. Pour the egg mixture on top.
Bake for 20 minutes until the center is set and a toothpick comes out clean. Allow to cool slightly before serving.

Saturday, July 8, 2017



1 Trotilla Wrap (I used multi-grain, use what ever you prefer) 
2 ounce of smoked turkey
1/2 slice sharp american cheese (or cheese of your choice)
2 slices cooked bacon**
1 tablespoon Ranch dressing
2 tomato slices 
Romaine lettuce (you could also use baby spinach) 


Spread ranch dressing over the center of wrap. Add turkey, cheese, bacon, tomato, and romaine. 

Fold sides in and then roll up. 

**Bacon can be cooked in skillet, oven, or microwave.

BACON BREAD!!! Yes! Now!

1/2 cup peppers, chopped
1/2 cup broccoli, chopped
1/4 cup water chestnuts, drained and chopped
1/4 cup onion, chopped
6 oz. cooked chicken breast, chopped
1 can cream of chicken soup
1 cup shredded Cheddar cheese
2 (8 oz.) pkg. refrigerated crescent rolls

How to make it:

Preheat oven to 350ºF.

Chop pepper, broccoli, water chestnuts, onion and chicken. Combine all ingredients except crescent rolls in medium bowl. (I sauteed my peppers onion and broccoli first to bring out some flavor.)

Unroll crescent rolls and arrange triangles in a circle on a cookie sheet with the wide part of the triangle being the center of the circle and the points going out. It will look like a sun. After you have arranged the rolls, I pushed mine with my hand a little in the center to create a larger area to scoop the filling onto. After I pushed the centers more, the circle in the middle ended up being about 2" or smaller. Scoop filling mixture onto the dough, in a circle. Fold points of triangle over filling into the center. (Filling will not be completely covered.) Pinch to seal. Bake 25-30 minutes or until golden brown. Let cool slightly before serving.

BACON BREAD!!! Yes! Now!


12 bacon strips, diced
1 loaf (1 pound) frozen bread dough, thawed
2 tablespoons olive oil, divided
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 envelope (1 ounce) ranch salad dressing mix


In a large skillet, cook bacon over medium heat for 5 minutes or until partially cooked; drain on paper towels. Roll out dough to 1/2-in. thickness; brush with 1 tablespoon of oil. Cut into 1-in. pieces; place in a large bowl. Add the bacon, cheese, dressing mix and remaining oil; toss to coat.
Arrange pieces in a 9-in. x 5-in. oval on a greased baking sheet, layering as needed. Cover and let rise in a warm place for 30 minutes or until doubled.
Bake at 350° for 15 minutes. Cover with foil; bake 5-10 minutes longer or until golden brown. Yield: 1 loaf.

Nutritional Facts
1 serving (1 each) equals 149 calories, 6 g fat (2 g saturated fat), 8 mg cholesterol, 621 mg sodium, 17 g carbohydrate, 1 g fiber, 6 g protein.



How to make it:



Tomato Sauce
Alfredo Sauce
Lasagna Noodles


Lasagna timpano starts with a basic pesto, meaty tomato sauce, and alfredo. After you have those 3 things, you cook the lasagna (try and undercook it a bit) and build the thing. Use a heavy oven safe bowl and spray it down first. The toughest part is building the crust, but after you have that, it's easy to make the layers. Mine started with 3 alfredo layers (2 of which included salami), 2 pesto layers, a cheese layer(mozz, prov, and parm), 3 red sauce layers (2 of which included ricotta), and a top layer of alfredo, with extra cheese randomly in various other layers. Keep everything on the dry side so it doesnt fall apart when you flip it, but reserve some red sauce to serve on the side after you cut it up. Bake at 350 for about an hour and 15 minutes, and let it sit for AT LEAST 20 minutes before flipping and cutting.

Friday, July 7, 2017

Buffalo Cauliflower Bites


1 head cauliflowers, broken into small florets

1/4 cup cider vinegar

1/4 cup sweet paprika

1 Tbsp. garlic powder

1/2 tsp. smoked paprika

1/4 tsp. cayenne pepper, or to taste

1/8 tsp. fine sea salt


1. Preheat the oven to 450 degrees or prepare a grill for medium-heat cooking. Roast cauliflower on a parchment-paper lined baking sheet or place it on a grill rack and cook, turning occasionally, until browned and tender, 10 to 15 minutes.

roasting cauliflower

2. Meanwhile, whisk vinegar, sweet paprika, cayenne, salt and 3 Tbsp. water together in a large bowl. Taste the sauce. If you like it hotter (we did!), add a bit more cayenne.

3. Toss the cauliflower in the sauce until well coated and transfer to a platter



1/2 cup vegetable oil
1 cup Panko*
1/4 cup freshly grated Parmesan
1 tablespoon Emeril’s Essence Creole Seasoning
4 cups cauliflower florets
1/2 cup all-purpose flour
2 large eggs, beaten


Heat vegetable oil in a large skillet over medium high heat.
In a large bowl, combine Panko, Parmesan and Emeril’s Essence; set aside.
Working in batches, dredge cauliflower in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
Add cauliflower to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
Serve immediately.

Thursday, July 6, 2017

Coconut Buttermilk Cake

4 large eggs
2 egg yolks
2 tsp. vanilla extract
1 1/4 cups buttermilk
3 cups cake flour
1 cup unsweetened shredded coconut, lightly toasted
2 cups sugar
4 1/2 teaspoon baking powder (that’s not a typo there’s a lot of baking powder in this cake)
1/2 tsp. salt
2 sticks (8 ounces) unsalted butter, at room temperature
White Chocolate Buttercream (recipe below)
1 cup toasted coconut chips
1/2 cup coconut milk

How to make it :

1. Toast the coconut in an ungreased pan at medium heat. It will probably take about 4 minutes. As soon as any of the coconut starts to brown immediately remove from the heat. Continue to stir until the coconut stops browning.
2. Preheat the oven to 350°. Line the bottoms of three 8 or 9 inch round cake pans with parchment paper. Spray the sides of the pan with cooking spray (I highly recommend Baker’s Joy).
3. Put the eggs and the egg yolks in a medium mixing bowl, add the vanilla and 1/4 up of the buttermilk. Whisk to blend.
4. Combine the flour, sugar, baking powder, and salt in a large mixing bowl; whisk to blend. Add the butter and the remaining 1 cup buttermilk to these dry ingredients and with the mixer on low, blend together. Add the coconut. Raise the mixer speed to medium and beat until light and fluffy, about 2 minutes.
5. Add the egg mixture in 3 additions, scraping down the sides of the bowl and mixing only until thoroughly incorporated. Divide the batter among the 3 prepared pans.
6. Bake the cake layers for 28 to 32 minutes, or until a cake tester inserted in the center comes out clean and the cake begins to pull away from the side of the pan. Let layers cool in the pans for 10 minutes, then carefully turn out onto wire racks, peel off the paper liners, and let cool completely.
7. To assemble the cake: Place one layer flat side up. Brush with coconut milk. Spread about 3/4 cup of frosting over the layer to the edge. Repeat with the next layer. Place the last layer on top and and use the remaining frosting to cover the top and sides of the cake. Don’t worry about it looking neat: to finish the cake cover the entire thing with coconut chips.
Note: When I assembled my cake I only used two layers. I sliced each layer in half and ended up with a four layer cake. I used the remaining layer and one cup of reserved frosting to make Coconut Cake Truffles. The cake truffles (I’ll post the recipe later this week) are one of the most popular things I’ve ever brought into work so if you have some time you might want to reserve a layer to make a batch.
White Chocolate Buttercream:
3 sticks unsalted butter, very soft
2 tbsp. milk
9 ounces of high quality white chocolate, melted and cooled to lukewarm
1.5 tsp. vanilla extract
2 3/4 cups confectioners sugar
In a medium bowl, beat the butter until creamy, about 3 minutes. Add the milk carefully and beat until smooth. Add the melted chocolate and beat well. Add the vanilla extract and beat for 3 minutes. Gradually add the sugar and beat until creamy and of desired consistency
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