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Wednesday, July 18, 2018

Beef Stew with Red Wine and Dumplings



  • 2 lbs top round steak or lean stew beef, in 1-inch pieces
  • 2 celery ribs, sliced
  • 4 carrots in ½ inch slices
  • 2 onions, sliced
  • ¼ cup water
  • ¼ cup all-purpose flour
  • ¼ teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dry mustard
  • 1 ½ teaspoons salt
  • ¾ cup beef broth or dry red wine
  • 8 sliced mushrooms
  • 14.5 oz can diced tomatoes with juice

For the Herb Dumplings
  • ½ cup milk
  • 1 ½ cups Bisquick
  • ¼ teaspoon dried sage, crumbled
  • ¼ teaspoon dried rosemary, crumbled
  • ½ teaspoon dried thyme

  1. Combine the beef, celery, carrots, onions, tomatoes, thyme, pepper, mustard, mushrooms, and wine or beef broth.
  2. If you are using wine, use all the salt.
  3. If you are using beef broth you might not need it depending on the saltiness of the broth so taste it to see.
  4. Cover and cook on a low heat for 8 to 10 hours or a high heat for 4 or 5 hours.
  5. The vegetables and beef will become tender.
  6. Combine the flour and water and stir this slowly into the beef stew.
  7. Combine the Bisquick, thyme, sage and rosemary and stir in the milk until the mixture is just moistened.
  8. Drop spoonfuls of the dough onto the hot beef stew, then cover and cook on high for 30 minutes or until a toothpick inserted into the herb dumplings comes out clean.
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Monday, July 16, 2018

Frozen Stone Fruit Drink



  • 1 large peach (about 7 ounces) 
  • 2 medium apricots (about 2 ounces each) 
  • 1/3 cup peach nectar 
  • 1 cup chilled Sauternes (French Sweet Wine)


Pit and cut peach and apricots into 1/4-inch dice. Divide fruit evenly among 16 sections of an ice cube tray. Add 1 teaspoon peach nectar to each section (just enough to cover fruit). Freeze, about 6 hours.

Put 4 fruit cubes into each of 4 chilled wine glasses. Pour 1/4 cup chilled Sauternes into each glass. Let stand 5 minutes.
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Saturday, July 14, 2018

Chicken & Avocado Ranch Burritos



  • 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
  • 1 (1.25-ounce) package taco seasoning
  • 1 tablespoon olive oil
  • 4 burrito-size flour tortillas, 10 inches each
  • 2 avocados, halved, peeled, seeded and diced
  • 1 cup shredded mozzarella cheese
  • 1/4 cup sour cream
  • 1/4 cup Ranch dressing
  • 1/4 cup chopped fresh cilantro leaves


  1. Heat olive oil in a large skillet over medium heat. Season chicken thighs with taco seasoning. Add chicken to the skillet and cook until golden, about 3-4 minutes; set aside.
  2. Heat tortillas according to package instructions.
  3. Working one at a time, place chicken, avocado, cheese, sour cream, Ranch and cilantro in the center of each tortilla. Bring the bottom edge of the tortilla tightly over the filling, folding in the sides. Continue rolling until the top of the tortilla is reached. Repeat with remaining tortillas.
  4. Heat a grill pan over medium high heat. Add burritos and cook, pressing gently with a spatula, about 3-4 minutes per side, or until golden brown and the cheese has melted.
  5. Serve immediately.
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Thursday, July 12, 2018

Swimming Pool Cocktail

  • 4 (1.18 oz) Vodka 
  • 2 (0.59 oz) Cream 
  • 2 (0.59 oz) Cream of coconut 
  • 2 (0.59 oz) Curaçao, blue 
  • 10 (2.96 oz) Pineapple Juice 

  1. Chill a hurricane glass with ice and pour it out when you are ready to pour the ingredients in the glass.
  2. Pour pineapple juice, vodka, cream and cream of coconut with ice into a blender.
  3. Blend until smooth.
  4. Pour into a Hurricane glass.
  5. Float the blue curacao on top and serve it.
  6. Add a straw and garish with a slice of pineapple and a cherry. 
Enjoy your Swimming Pool!
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Wednesday, July 11, 2018

Peach Crumb Bars

For the Dough:
  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cold
  • 1 egg, lightly beaten

For the Filling:
  • 5 cups diced or sliced peaches (about 7 peaches, peeled)
  • 2 tablespoons lemon juice
  • ½ cup all-purpose flour
  • 1 cup granulated sugar
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg


1. Preheat the oven to 375 degrees F. Grease a 9×13-inch baking pan.

2. For the Dough: In a medium bowl whisk together the flour, sugar, baking powder and salt. Use a pastry blender to cut in the butter, and then the egg. The dough will be crumbly. Pat half of the dough into the prepared pan. Place the pan and the remainder of the dough in the refrigerator while you prepare the filling.

3. For the Filling: Place the diced (or sliced) peaches in a large bowl and sprinkle with lemon juice. Mix gently. In a separate bowl whisk together the flour, sugar, salt, cinnamon and nutmeg. Pour over the peaches and mix gently.

4. Spread the peach mixture evenly over the crust. Crumble the remaining dough over the peach layer.

5. Bake in the preheated oven for 45 minutes, or until the top is slightly brown. Cool completely before cutting into squares.

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Monday, July 9, 2018

Sliced Baked Potatoes

  • Baking Potatoes
  • Butter
  • Bacon Pieces
  • Shredded Cheese
  • Green Onion
Any other toppings you want

  1. Preheat oven to 375 degrees F (Can also do in Microwave for 6 plus minutes)
  2. Brush both side of potato slices with butter; place them on a cookie sheet. Bake in the preheated 400 degrees F oven for 30 to 40 minutes or until lightly browned on both sides, turning once.
  3. When potatoes are ready, top with bacon, cheese, green onion; continue baking until the cheese has melted.
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Sunday, July 8, 2018

Ginger Chicken

  • 2 lbs chicken legs
  • 1 small yellow onion, diced
  • 1 tablespoon fresh ginger, peeled and sliced
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • 2 tablespoons of diced red onion
  • 1 stalk of green onion chopped.
  • 1 tablespoon of coconut oil

1. Combine the coconut oil, onion and ginger in a skillet over medium heat and cook for 3 minutes.

2. Sprinkle chicken legs with salt and pepper and place in the skillet. Cover.

3. Reduce heat to low and allow to cook covered for 35 – 40 minutes. Add the red onion for the last 3 minutes of cook time. Serve.

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Thursday, July 5, 2018

Root Beer Float Pie


  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
  • ¾ cup cold diet root beer
  • ½ cup fat-free milk
  • 1 package (1 ounce) sugar-free instant vanilla pudding mix
  • 1 graham cracker crust (9 inches)
  • Maraschino cherries, optional


  1. Set aside and refrigerate 1/2 cup whipped topping for garnish. In a large bowl, whisk the root beer, milk and pudding mix for 2 minutes. Fold in half of the remaining whipped topping. Spread into graham cracker crust.
  2. Spread remaining whipped topping over pie. Refrigerate for at least 8 hours or overnight.
  3. Dollop reserved whipped topping over each serving; top with a maraschino cherry if desired.

Yield: 8 servings

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Wednesday, July 4, 2018

Red, White & Blue Krispy Treats


To make Red, White, and Krispy Treats you will need to make three separate HALF batches of Rice Krispy Treats.

{1 1/2 tbsp of butter, 2 cups of marshmallows, & 3 cups of Rice Krispies}

You also need a 9x13 pan, a 9x9 pan, a star shaped cookie cutter , and red & blue food coloring.

Start each batch by melting down your butter and marshmallows. Leave one batch plain...

...add a little bit of blue food coloring to one batch....
...and a little bit of red food coloring to the other.

Make the blue batch of Rice Krispy Treats first and put them into the 9x9 pan that has been sprayed well with cooking spray.

Next make the red batch and add it into your 9X13 pan filling up only half of the pan.

Last make your batch of plain Rice Krispy Treats and add them into the 9X13 pan with the red treats.

Once the Rice Krispy Treats have cooled, turn them out of the pans onto a cutting surface.
Using a bread knife, cut the white and red into long strips about an inch wide. I ended up with 4 strips of each color.
Place your blue treats into the top left corner of the larger pan and estimate the size that you want it to be. Trim off the excess blue treats with your knife and then place your blue square of treats into the pan.
Starting at the bottom with a red strip of treats, add in the strips alternating red and white, ending with red. I used 4 strips of red and 3 strips of white. You will have to cut the top three or four pieces to fit into the pan next to the blue treats.

Use the star shaped cookie cutter to cut a few stars out of the leftover strip of plain Rice Krispy Treats, and then add them on top of the blue section of treats.

Even though there are a lot of steps, this is actually really easy to assemble...the hardest part was washing my pot between each batch:) If you tried this recipe, please write me a comment below. I love hearing from you! 

Happy 4th of July!
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Monday, July 2, 2018

4th of July No Bake Cheesecake Cupcakes

  • 1 cup crushed coconut or vanilla cookies
  • 1/2 cup toasted unsweetened coconut
  • 4 ounces butter, melted
  • 1 1/2 cups vanilla Greek yogurt
  • 16 ounces cream cheese, at room temperature
  • 1/4 cup raw honey
  • zest of 1 lemon
  • 1/8 tsp kosher salt
  1. Place cookies in food processor and pulse into fine crumbs. Combine crumbs with coconut and butter until well mixed.
  2. Place liners in muffin tins. Press about 1 tablespoon of crumb mixture into each muffin liner. Place in refrigerator to chill while mixing additional ingredients.
  3. In a mixing bowl, use a mixer or whisk to combine Greek yogurt, cream cheese, honey, lemon zest and kosher salt until well blended. Evenly top crusts with cheese mixture. Refrigerate for 1 hour.
  4. Remove from refrigerator and top with berries.
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Sunday, July 1, 2018

Tomato Pie


YIELD: 6 servings | PREP TIME: 20 min | COOK TIME: 55 min


  • 4 tomatoes, peeled and sliced
  • 10 fresh basil leaves, chopped
  • ½ cup chopped green onion
  • 1 (9-inch) pre-baked deep dish pie shell
  • 1 cup grated mozzarella
  • 1 cup grated cheddar
  • 1 cup mayonnaise
  • Salt and pepper

Preheat oven to 350 degrees F.

  1. Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.
  2. Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.
  3. To serve, cut into slices and serve warm.
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Saturday, June 30, 2018




  • 8 ounces Philadelphia Cream Cheese
  • egg yolk
  • 1 1/4 cups sugar
  • loaf of bread
  • 1 tablespoon cinnamon
  • 1/2 cup melted margarine


  1. In a small bowl, combine cream cheese, egg yolk and 1/4 cup of sugar; mix well.
  2. Cut crust off bread, flatten with rolling pin. Spread cream cheese mixture over each slice within half an inch from edges. Roll up diagonally from point to point.
  3. In a shallow bowl combine remaining sugar and cinnamon. Dip roll ups in the margarine then into the cinnamon-sugar mixture. Arrange on baking sheet and bake at 350 for 16-19 minutes or lightly browned.
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Friday, June 29, 2018

Quinoa, Black Bean and Corn Tacos

  • 1 1/2 cups cooked quinoa
  • 1 Tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, finely minced
  • 1 1/4 cups vegetable broth or chicken broth
  • 1 (14.5) oz can diced tomatoes with green chilis, undrained
  • 1 1/2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 1/4 - 1/2 tsp cayenne pepper
  • 1/4 tsp ground coriander
  • Salt and freshly ground black pepper, to taste
  • 1 1/2 cups frozen corn
  • 2 (15 oz) cans black beans, drained and rinsed
  • juice of 1 lime
  • 1/2 cup cilantro, chopped
Serve with:
corn or wheat tortillas
chopped lettuce
Monterey Jack, cheddar or cottage cheese
diced avocados
diced tomatoes
hot sauce

  1. Heat olive oil in a large non-stick saucepan over medium high heat. Once hot, add onion and saute until golden and tender, about 3 minutes. Add in garlic and saute 30 seconds longer. Stir in broth, diced tomatoes, cooked quinoa, chili powder, cumin, paprika, cayenne, coriander and season with salt and pepper to taste. Bring mixture to a boil, then reduce heat, cover saucepan with lid and simmer about 20 minutes, until mixture has thickened.
  2. Stir in corn and black beans and simmer, uncovered 5 - 10 minutes, stirring occasionally. Mix in lime juice and cilantro. Serve warm over tortillas with desired toppings.
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Tuesday, June 26, 2018

Creme Brulee Bars

  • 1/2 cup unsalted butter
  • 12 ounces (about 2 cups) white chocolate chips
  • 1 1/4 cups all purpose flour
  • 3/4 cup granulated sugar
  • 1 tablespoon McCormick Vanilla Extract
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup toffee bits

  1. Heat oven to 350°F. Line a 9x9 pan with foil and spray with cooking spray. Alternately, you can use parchment paper that’s been sprayed with nonstick cooking spray or greased with butter or shortening.
  2. Place butter and white chocolate chips in a medium saucepan over low heat. Melt the two together, stirring almost constantly, just until melted. The mixture may appear curdled or be the consistency of Cream of Wheat. Remove from heat and cool while mixing other ingredients.
  3. Stir together flour, sugar, extract, salt, and eggs in a large bowl. Add white chocolate mixture and stir until smooth. Pour batter into prepared pan.
  4. Bake for 20 minutes, then remove pan from oven and sprinkle toffee bits evenly over the top. Return to oven and bake another 8-12 minutes until the edges are golden brown. A toothpick in the center will still come out with batter on the toothpick, but it will be cleaner along the edges. Be careful not to over bake; it will brown more on the sides and bottom than on the top.
  5. Cool completely before slicing into bars.
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Tuesday, June 19, 2018

Avocado Potato Salad


  • 2 avocados diced 
  • juice of 1 lemon 
  • 5 large potatoes (boiled, cooled, peeled, and diced) 
  • 3 eggs (boiled, cooled, peeled, and diced) 
  • 1/2 cup bread and butter pickles (diced) 
  • 2 tbsp mustard 
  • 2 tbsp milk 
  • 1/2 cup mayonnaise 
  • 1/2 tsp season salt 
  • 1/2 tsp pepper 
  • 1/2 tsp celery seed 
  • 1/2 tsp sea salt 

  1. Mix avocados and lemon juice in a large bowl to prevent browning. 
  2. Add potatoes, eggs, and pickles. Stir gently to combine.
  3.  In a separate bowl mix remaining ingredients. Add to potato mixture and stir. If your potato salad seems dry, add a touch more milk to make it creamy.
  4.  Refrigerate for 1 hour before serving. Enjoy.
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Sunday, June 17, 2018

Chocolate Angel Pie


For Pie

  • 2 egg whites
  • 1/8 teaspoon salt
  • 1/8 teaspoon cream of tarter
  • 1/2 cup sugar
  • 1 cup chopped walnuts
  • 1/2 teaspoon vanilla

For filling

  • 1 package Baker's German Chocolate Baking Bar (4 oz)
  • 2 cups of heavy whipping cream
  • 6 tablespoons water
  • 1 teaspoon vanilla

Preheat oven to 300 degrees
Beat egg whites, salt & cream of tarter until whites stands in peeks -

Add sugar gradually, beat about 3 to 5 minutes until sugar is dissolved -  

FOLD in walnuts & vanilla -

Lightly spray a pie dish with vegetable spray -

Spoon mixture into 8" pie dish, build up mixture onto the edges of dish - 

Place pie dish in the center of your oven that has been pre-heated to 300 degree's and cook for 50 to 55 minutes -

For the filling - 

In a double boiler, put the package of Baker's German Chocolate cooking bars, 6 tablespoons of water and 1 teaspoon of vanilla. Melt, stirring and keeping an eye on the chocolate. Let the chocolate cool.

Whip 2 cups of heavy whipping cream. This will take a few minutes and should look like the second picture once ready for cooled chocolate.

Fold in cooled chocolate until blended. If I have extra chocolate I will pour a little on the bottom of the pie crust for an added yum!
Let your pie chill in the refrigerator for 2 hours before cutting and ENJOY!

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Pan-Roasted Chicken With Lemon-Garlic Green Beans


  • 6 tablespoons olive oil
  • 2 lemons, 1 thinly sliced, 1 juiced
  • 4 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 pound trimmed green beans
  • 8 small red potatoes, quartered
  • 4 chicken breasts (bones left in, with skin, about 3 1/4 pounds) 


  1. Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
  2. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
  3. Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.
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Saturday, June 16, 2018

Beach Drink

  • 1.5 oz Tequila
  • 3 oz Fresh Orange Juice
  • 0.5 oz Brown Sugar (loose)
  • 2 Dashes Ground Cinnamon
  • Garnish: Orange Wedge and a Pinch of Cinnamon
  1. Measure brown sugar in a bar jigger, do not pack. Using a citrus reamer, extract the juice from an orange and measure 3 oz of juice.
  2. In a shaker, combine together tequila, freshly squeezed orange juice, brown sugar and 2 small dashes of ground cinnamon. Add ice and shake vigorously for 15 to 20 seconds.
  3. Strain the drink into a chilled glass through a fine mesh strainer to remove orange pulp and seeds. Garnish the cocktail with a small pinch of ground cinnamon and the wedge of orange.
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Friday, June 15, 2018

Churros with Chocolate dipping sauce

Makes approximately 20 churros (depending on size)


  • 1 cup water
  • 1/2 cup butter (I used salted butter, if you use unsalted add a pinch of salt to the batter)
  • 2 tbsp sugar
  • 1 cup flour
  • 3 eggs
  • oil for frying
  • Cinnamon sugar
  • 2 cups sugar
  • 2 tbsp ground cinnamon
Chocolate sauce
100g (3.53 ounces) dark chocolate
50ml (1.69 fluid ounces) cream

  • Start by making the chocolate sauce and the cinnamon sugar. Simply melt the chocolate and cream together and set aside. Mix together the cinnamon and sugar and set aside.
  • In a saucepan, combine the water, butter, sugar and salt. Allow the butter to melt and stir everything together.
  • Sift in the flour and stir until a ball starts to form.
  • Transfer the mixture to your stand-alone mixer or to a separate bowl if you are using a hand-held blender.
  • Allow the mixture to cool for 5 minutes.
  • Place enough oil into a pot to deep fry the churros and allow to heat.
  • Start beating the dough and add the eggs one at a time. Beat well after each addition. The mixture will become slightly sticky and more like a batter, but still thick.
  • Place the batter into a piping bag fitted with a star nozzle.
  • When the oil is hot, pipe long shapes into the oil and allow to fry until golden brown, flip them over and fry on the other side.
  • Continue until all the batter has been used.
  • Coat the churros in the cinnamon sugar.
  • Serve warm with chocolate sauce.
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Thursday, June 14, 2018

Sauteed Chicken Breasts with Creamy Chive Sauce

  • 4 boneless, skinless chicken breasts (about 1 pound), trimmed of fat 
  • 1 teaspoon kosher salt , divided 
  • 1/4 cup plus 1 tablespoon all-purpose flour , divided 
  • 3 teaspoons extra-virgin olive oil , divided 
  • 2 large shallots , finely chopped 
  • 1/2 cup dry white wine 
  • 1 14-ounce can reduced-sodium chicken broth 
  • 1/3 cup reduced-fat sour cream 
  • 1 tablespoon Dijon mustard 
  • 1/2 cup chopped chives (about 1 bunch)

  1. Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.
  2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.
  3. Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.
  4. Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.
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Wednesday, June 13, 2018

Spicy Apricot-Glazed Chicken


  • 1/4 cup apricot jam 
  • 1/4 teaspoon red-pepper flakes 
  • 4 boneless, skinless chicken breast halves (about 6 ounces each) 
  • Coarse salt and ground pepper 


  1. Heat broiler, with rack set 4 inches from heat. In a small bowl, stir together jam and red-pepper flakes; set glaze aside.
  2. Place chicken on an aluminum-foil-lined baking sheet; season with salt and pepper. Broil until chicken begins to turn opaque, 5 to 6 minutes.
  3. Brush glaze on chicken. Broil until glaze is browned and an instant-read thermometer inserted in thickest part of chicken registers 165 degrees, 4 to 5 minutes more.
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Tuesday, June 12, 2018

Lemon Pound Cake

  • 3 cups all-purpose flour
  • 1 Tbsp baking powder
  • 3/4 tsp salt
  • 3 cups sugar
  • 1 cup unsalted butter, room temperature
  • 1/2 cup shortening, room temperature
  • 5 large eggs
  • 1 cup whole milk
  • 6 Tbsp lemon juice
  • 1 lemon, zested


  1. Preheat oven to 350F
  2. Spray or butter and flour 2 loaf pans or one large Bundt pan.
  3. Sift flour, baking powder and salt into medium bowl.  Set aside.
  4. Using an electric mixer, cream together butter, shortening and sugar.  Add eggs one at a time, beating until well blended after each one.
  5. Add dry ingredients in three additions to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Mix in lemon juice and zest.
  6. Pour batter into prepared pans.  Bake cakes until tester inserted into center comes out clean, about 55 minutes.  Cool cakes in pans for 15 minutes.  Turn cakes out onto racks and cool completely.
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Monday, June 11, 2018

Beef with Broccoli

Beef with Broccoli
Makes 6-8 servings

  • 2 Tbsp. Toasted sesame oil
  • 5 cloves garlic, minced
  • 2 Tbsp. ginger, minced
  • 1-2 lbs. beef, cut into 1" cubes (I bought what was on sale)
  • 4-6 cups broccoli florets
  • 1/2 cup green onion, thinly sliced
  • 1/4 cup coconut aminos
  • salt and pepper to taste
  • 1 tsp. red pepper flakes (optional)
  • 1 Tbsp. white sesame seeds, for garnish
  1. Heat sesame oil in a wok or skill over high heat.
  2. Add garlic and ginger to wok, and saute for 2 minutes until oil is infused.
  3. Add steak, stirring until browned on all sides.
  4. Once steak is seared, add broccoli. Continue to saute over high heat.
  5. Add green onion, and an extra tablespoon of oil if needed.
  6. Add coconut amino's and season with salt, pepper, and red pepper flakes.
  7. Continue to saute another 2-3 minutes, until all the flavors are combined.
  8. Garnish with a sprinkle of sesame seeds to serve.
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Sunday, June 10, 2018

Butterfinger Cookies

  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup (packed) dark brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups, plus 2 Tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups crushed Butterfingers (about 3 regular-sized bars)

1. Using electric mixer, beat butter and both sugars in large bowl until well-blended. Add egg and vanilla and beat until fluffy. Beat in flour, salt and baking soda. Stir in butterfingers (dough will be moist). Chill cookie dough at least 30 minutes and up to 1 hour.

2. Preheat oven to 350°F. Line baking sheets with parchment paper. Using 1 rounded Tablespoon of dough for each cookie (I use a small cookie scooper), drop cookie dough in mounds onto prepared baking sheets, spacing 3 inches apart (about 8 cookies per sheet; cookies will spread). Bake cookies until golden brown, about 12 minutes. Transfer parchment with cookies to rack and cool completely. (Can be prepared 4 days ahead. Store in airtight container.)

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Friday, June 8, 2018

Sloppy Joe Squares

  • 1 lb lean (at least 80%) ground beef
  • 1 can (15.5 oz) sloppy joe sauce
  • 2 cans (12 oz each) Pillsbury® refrigerated Big & Buttery crescent dinner rolls
  • 2 cups shredded Cheddar cheese (8 oz)
  • 1 tablespoon sesame seed

  1. Heat oven to 350°F. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in sauce. Heat to boiling, stirring occasionally.
  2. Unroll 1 can of the dough; place in ungreased 13 x 9-inch (3-quart) glass baking dish. Press in bottom and 1/2 inch up sides of dish. Spread beef mixture over dough; sprinkle with cheese. Unroll second can of dough; place over cheese. Sprinkle with sesame seed.
  3. Bake 30 to 35 minutes or until mixture is bubbly and dough is golden brown. Cut into squares to serve.
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Wednesday, June 6, 2018

Sweet Potato Gnocchi with Brown Butter-Balsamic Sauce


For the gnocchi:
  • 1 1/2 pounds sweet potatoes (yams), halved lengthwise
  • 1/2 pound Russet potatoes, halved lengthwise
  • 1 tablespoon olive oil
  • Kosher Salt and Freshly Ground Black Pepper
  • 1/4 cup finely grated Parmigiano-Reggiano cheese
  • 1 egg, lightly beaten
  • 3 tablespoons honey
  • 2 teaspoons kosher salt
  • 1 1/2 to 2 cups all purpose or white whole wheat flour
For the sauce:
  • 4 tablespoons unsalted butter
  • 12 to 15 fresh sage leaves
  • 2 shallots, quartered and thinly sliced
  • 3 tablespoons balsamic vinegar
  • Freshly shaved Parmesan, for garnish
  • Freshly ground black pepper, for garnish
Tip: Gnocchi can be made through this step up to 1 month ahead. To store, place on a flat surface and freeze until frozen through. Transfer to an airtight container and keep frozen up to 1 month before using.

For the gnocchi:

  1. Heat an oven to 425°F and arrange a rack in the middle. Drizzle potatoes with olive oil, season with a few good pinches of salt and a few cranks of pepper, place on a rimmed baking sheet, cut-side down, and roast until fork tender, about 30 minutes.
  2. Set aside until cool enough to handle. Scoop flesh out of skins then pass flesh through a potato ricer (or mash with back of a fork) and stir in egg and honey. Mix in salt and flour, about 1/2 cup at a time, until soft dough forms. Taste and add additional salt, as needed. You've added flour when you touch the back of the dough and it is damp but not sticking to you hand.
  3. Turn dough out onto floured surface and shape into a square. Divide into 16 equal pieces. Rolling between palms and floured work surface, form each piece into a rope (about 1/2 inch in diameter), sprinkling with flour as needed if sticky. However, don’t add too much additional flour as too much will make for heavy gnocchi. Cut each rope into 1/2 -inch pieces. Stop here or, as desired, use your thumb, roll each piece down over tines of a fork to indent.
  4. Bring large pot of heavily salted water to a slow boil over medium-high heat. Working in batches, simmer gnocchi until tender, about 5 minutes. Using a slotted spoon or spider, transfer gnocchi to clean rimmed baking sheet. Reserve 1/2 cups of pasta cooking water and drain the rest.

Tip: The gnocchi can be made 4 hours ahead — let stand at room temperature then dip in simmering water until heated through.

For the sauce:
  1. This is enough sauce for half of the gnocchi. If you want to cook off all the gnocchi, go ahead and double the recipe. Just a note that I’d recommend you make this sauce through twice as doing twice this amount in one pan would be unwieldy.
  2. Meanwhile, in a large frying pan, melt the butter over medium heat. Once it foams, add sage and cook until crisp and fragrant. Remove sage to a plate and return frying pan to stove. Add shallot and, watching it carefully and stirring often, allow the milk solids begin to brown and the butter becomes fragrant and nutty. Scrape along the bottom to prevent the solids from sticking and burning.
  3. When the butter is brown, immediately remove from heat, and carefully stir in the vinegar (it may sting your eyes). Stir in pasta and 1/2 cup of the reserved pasta water, return to heat, and cook until just coated in the sauce. Stir in the arugula, spinach, or chard until greens are wilted. Add a lot of freshly ground black pepper, taste for seasoning and finish with additional pasta water, salt, black pepper, and freshly shaved Parmesan.
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Sunday, June 3, 2018

Perfect roasted chicken


  • 1 six-pound roasting chicken
  • 2 tablespoons unsalted butter
  • Salt and freshly ground black pepper
  • 2 medium onions, peeled and sliced crosswise 1/2 inch thick
  • 1 lemon
  • 3 large cloves garlic, peeled
  • 4 sprigs fresh thyme
  • 1 cup chicken stock


  1. Let chicken and 1 tablespoon butter stand at room temperature for 30 minutes. Preheat oven to 425 degrees. Remove and discard the plastic pop-up timer from chicken if there is one. Remove the giblets and excess fat from the chicken cavity. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels. Tuck the wing tips under the body. Sprinkle the cavity of the chicken liberally with salt and pepper, and set aside.
  2. In the center of a heavy-duty roasting pan, place onion slices in two rows, touching. Place the palm of your hand on top of lemon and, pressing down, roll lemon back and forth several times. This softens the lemon and allows the juice to flow more freely. Pierce entire surface of lemon with a fork. Using the side of a large knife, gently press on garlic cloves to open slightly. Insert garlic cloves, thyme sprigs, and lemon into cavity. Place chicken in pan, on onion slices. Cut about 18 inches of kitchen twine, bring chicken legs forward, cross them, and tie together.
  3. Spread the softened butter over entire surface of chicken, and sprinkle liberally with salt and pepper. Place in the oven, and roast until skin is deep golden brown and crisp and the juices run clear when pierced, about 1 1/2 hours. When chicken seems done, insert an instant-read thermometer into the breast, then the thigh. The breast temperature should read 180 degrees and the thigh 190 degrees.
  4. Remove chicken from oven, and transfer to a cutting board with a well. Let chicken stand 10 to 15 minutes so the juices settle. Meanwhile, pour the pan drippings into a shallow bowl or fat separator, and leave onions in the pan. Leave any brown baked-on bits in the bottom of the roasting pan, and remove and discard any blackened bits. Using a large spoon or fat separator, skim off and discard as much fat as possible. Pour the remaining drippings and the juices that have collected under the resting chicken back into the roasting pan.
  5. Place on the stove over medium-high heat to cook, about 1 minute. Add chicken stock, raise heat to high, and, using a wooden spoon, stir up and combine the brown bits with the stock until the liquid is reduced by half, about 4 minutes. Strain the gravy into a small bowl, pressing on onions to extract any liquid. Discard onions, and stir in the remaining tablespoon of cold butter until melted and incorporated. Untie the legs, and remove and discard garlic, thyme, and lemon. Carve, and serve gravy on the side.
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Saturday, June 2, 2018

Easy Rum Cake

  • 1 cup chopped walnuts
  • 1 (18.25 ounce) package yellow cake mix
  • 1/2 cup dark rum
  • 4 eggs
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 1 (3.5 ounce) package instant vanilla pudding mix


  • 1/2 cup butter
  • 1/8 cup water
  • 1/2 cup white sugar
  • 1/4 cup rum


  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube or Bundt pan. Sprinkle nuts over the bottom of the pan.
  2. Mix together the cake mix, 1/2 cup dark rum, eggs, 1/2 cup water, oil, and vanilla pudding mix. Pour batter over the nuts in the pan.
  3. Bake for 1 hour. Cool, and invert cake on a serving plate. Prick the top of the cake.
  4. To Make The Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and the 1/2 cup sugar. Boil for 5 minutes, stirring constantly. Remove glaze from heat, and stir in 1/4 cup rum. Drizzle and smooth evenly over the top and sides.
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Friday, June 1, 2018


  • 7 whole graham crackers, finely crushed 
  • ¼ cup powdered sugar 
  • 6 tbsp butter, melted 
  • 4 bars milk chocolate candy 
  • 12 large marshmallows 


Preheat oven to 350. Place graham crackers into a large resealable plastic bag. Finely crush into crumbs. Combine graham cracker crumbs, powdered sugar and butter in small bowl. Mix well with fork. Place small scoop of crumb mixture in each cup of a mini-muffin pan. Press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling While the crust is in the oven, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup. Cut marshmallows in half crosswise using shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven; cool 15 minutes. Carefully remove cups from pan. Cool completely. Break remaining candy bars and place in (1-cup) prep bowl. Microwave on HIGH 1 minute-1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 minutes-1 hour or until set.

Yield: 24 cups Store in an airtight container for up to 1 week.
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Thursday, May 31, 2018

Strawberry Pie


Crust1box Pillsbury™ refrigerated pie crusts, softened as directed on box

3 pints (6 cups) fresh strawberries
1 cup sugar
3 tablespoons cornstarch
1/2 cup water 
4 to 5 drops red food color, if desired

1 cup sweetened whipped cream

  1. Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.
  2. Meanwhile, in small bowl, crush enough strawberries to make 1 cup. In 2-quart saucepan, mix sugar and cornstarch; stir in crushed strawberries and water. Cook, stirring constantly, until mixture boils and thickens. If desired, stir in food color. Cool completely, about 30 minutes.
  3. Place remaining strawberries, whole or sliced, in cooled baked shell. Pour cooked strawberry mixture evenly over berries. Refrigerate until set, about 3 hours, before serving.

  4. Just before serving, top pie with sweetened whipped cream. Cover and refrigerate any remaining pie.
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Tuesday, May 29, 2018

Pizza Casserole

  • 1 tablespoon olive oil
  • 1 medium-size onion, chopped
  • 2 sweet yellow, red or green peppers, cut in large dice
  • 2 medium-size zucchini, cut into rounds
  • 2 cloves garlic, chopped
  • 3 cans(14.5 ounces each) no-salt-added recipe-ready diced tomatoes, drained
  • 5 fully cooked chicken sausages (about 12 ounces), sliced
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 1 tube (11 ounces) refrigerated bread sticks
  1. Heat oven to 350 degrees F. Grease 13 x 9 x 2-inch baking dish. Heat oil in large skillet over medium-high heat. Add onion and peppers; cook 5 minutes. Add zucchini and garlic; cook 5 minutes, until barely tender.
  2. Add tomatoes, sausage, Italian seasoning, salt and pepper; cook until somewhat dry, 5 to 7 minutes. Add 2 tablespoons Parmesan. Spoon half into prepared dish. Top with 1 cup mozzarella. Add remaining tomato mixture. Arrange bread sticks on top in lattice pattern, trimming to fit. Sprinkle with remaining Parmesan and mozzarella.
  3. Bake in 350 degree F oven 25 minutes, until bread sticks are browned and filling is bubbly. Makes 8 servings
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Monday, May 28, 2018

Raspberry Lemonade

  • 10 sliced lemons
  • 2 cups raspberries
  • 1 ½ cups sugar
  • 6 cups water
  • 2 ¼ cups white or silver tequila
  • Mint, for garnish


1. Combine lemons, raspberries, and sugar in a large pot. Pound the mixture firmly with the end of a straight rolling pin (or a large wooden spoon), extracting as much juice as possible, about 10 minutes.

2. Stir in water.

3. Pour through a sieve into a large bowl. Press the solids until all juice is extracted. Discard the solids.

4. Stir in tequila.

5. Serve over ice, garnish with mint, and enjoy!
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