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Sunday, January 21, 2018

Mushroom Stuffed Chicken


  • 2 (1-ounce) slices white bread, torn
  • Cooking spray
  • 1/4 cup chopped green onions
  • 8 ounces presliced mushrooms
  • 1/2 teaspoon dried thyme
  • 1 garlic clove, minced
  • 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 tablespoon olive oil


  1. Preheat oven to 350°.
  2. Pulse bread in a food processor to form fine crumbs. Place in a dish.
  3. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add onions and mushrooms; sauté 10 minutes. Stir in thyme and garlic. Cool mixture 10 minutes; stir in cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
  4. Cut a slit through thickest portion of each breast half to form a pocket. Stuff each with 1/4 cup mushroom mixture. Sprinkle chicken with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place flour in a shallow dish. Place eggs in a shallow dish. Dredge chicken in flour. Dip in eggs; dredge in breadcrumbs.
  5. Heat oil in skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Place pan in oven. Bake at 350° for 15 minutes or until a thermometer registers 165°.
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Saturday, January 20, 2018

Pot Roast


  • A 2-5 lb roast. (any kind)  I use a lean cut, about 3 lbs.
  • 1 envelope ranch dressing (dried) I use Hidden Valley brand, not buttermilk
  • 1 envelope Italian dressing   I use Western Family brand.
  • 1 envelope brown gravy mix  I use McCormick brand
  • Potatoes and Carrots  (enough to fill a bottom layer on your CrockPot) I use about 7 or 8 baby red potatoes and a half pound of carrots to feed 3-4.
  • 1 to 1-1/2 cup water 


  1.  Put any carrots and potatoes in the bottom of your CrockPot. I usually quarter my potatoes and use baby carrots.
  2. Put Roast on top of vegetables. 
  3. Sprinkle all 3 spice envelopes on top. 
  4. Add the water. 
  5. Cook on LOW for 6-10 hours until tender and veggies cooked through.It is better to cook the roast longer. This will be sooooo tender and yummy!!
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Friday, January 19, 2018

Champagne Mango-Lime Agua Fresca

  • 4 cups filtered water
  • 2 cup Mango pieces, peeled
  • 2 tablespoons freshly squeezed Lime Juice
  • 3-4 tablespoons Turbinado Sugar (granulated sugar can be substituted)*
  • Garnish: Lime Slices

  1. Add all ingredients to a blender and blend until liquified. Serve over lots of ice, garnished with a slice of lime.

*Turninado Sugar is unrefined cane sugar, made from evaporating the liquid from sugar cane leaving a brown, granular sugar with flavor tones of molasses. It is more rustic in appearance and less sweet taste than granulated sugar and was perfect for this recipe. If using granulated sugar, taste the Agua Fresco after 3 tablespoons of sugar before adding more to ensure it does not become overly sweet.

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Thursday, January 18, 2018

Chex® Lemon Buddies

  • 9 cups Rice Chex® cereal 
  • 1 1/4 cups white vanilla baking chips 
  • 1/4 cup butter or margarine 
  • 4 teaspoons grated lemon peel 
  • 2 tablespoons fresh lemon juice 
  • 2 cups powdered sugar


  1. Into large bowl, measure cereal; set aside.
  2. In 1-quart microwavable bowl, microwave chips, butter, lemon peel and juice uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
  3. Add powdered sugar. Seal bag; gently shake until well coated. Spread on waxed paper or foil to cool. Store in airtight container. 
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Tuesday, January 16, 2018

Chicken Orzo Soup

  • 1 carton (32 oz) Progresso® chicken broth (4 cups) 
  • 1 lb boneless skinless chicken breasts 
  • 1 tablespoon olive oil 
  • 1 medium onion, chopped (1/2 cup) 
  • 1/2 cup sliced carrots 
  • 1/2 cup chopped celery 
  • 3/4 cup uncooked orzo pasta (4 1/2 oz) 
  • 2 cups water 
  • 1/4 cup chopped fresh parsley 
  • Salt and pepper to taste 
  1. In 3-quart saucepan, heat broth and chicken to boiling; reduce heat. Simmer uncovered about 10 minutes until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken to cutting board. Skim fat from broth, if necessary. 
  2. Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook onion, carrots and celery in oil, stirring occasionally, until tender. 
  3. Add cooked vegetables, pasta and water to saucepan with broth. Heat to boiling; reduce heat. Simmer uncovered 8 to 10 minutes or until pasta is tender. 
  4. Cut chicken into bite-size pieces. Add chicken and parsley to soup; heat until hot. Season with salt and pepper. 
  5. Combine the broth and the chicken in a Dutch oven and bring to a simmer. Cook until the chicken breasts are cooked through.
  6. Chop your carrots, celery and onions.
  7. In a sauté pan, heat the olive oil and sauté the veggies until soft.
  8. When the chicken is cooked through, remove it to a cutting board. Add the vegetables to the broth. Pour in the orzo.
  9. Then add in the water. Allow the soup to cook until the orzo is tender.
  10. Chop the chicken into bite-sized pieces, and when the orzo is tender, add the chicken back into the soup. Stir in the parsley and season with salt and pepper.

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Monday, January 15, 2018



  • 4 garlic cloves
  • 2 cups canned chickpeas, drained, liquid reserved
  • 1 1/2 teaspoons kosher salt
  • 1/3 cup tahini (sesame paste)
  • 6 tablespoons freshly squeezed lemon juice (2 lemons)
  • 2 tablespoons water or liquid from the chickpeas
  • 8 dashes hot sauce


Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.
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Sunday, January 14, 2018

Cheese cake bars

2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar, plus 2 tablespoons, divided
2 large eggs
1 teaspoon vanilla extract
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Streusel topping, recipe follows
1/2 cup caramel topping

Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13 by 9 by 2-inch baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 1/2 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 30 minutes, or until filling is set. Drizzle with caramel topping.

Streusel Topping
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened
In a small bowl, combine all ingredients.
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Saturday, January 13, 2018

Pork Carnitas


  • 4 pound boneless pork butt, fat trimmed and cut into 2 inch cubes
  • 1 1/2 tsp salt
  • 3/4 tsp pepper
  • 1 tsp ground cumin
  • 1 onion, peeled and halved
  • 2 bay leaves
  • 1 tsp dried oregano
  • 2 Tb fresh lime juice
  • 2 Cup water
  • 1 medium orange, juiced and keep the spent halves

  1. Adjust oven rack to lower middle position and heat to 300 degrees.  Combine all the ingredients in a large Dutch oven, including the spent orange halves and juice.  Bring the mixture to a simmer over medium-high heat, uncovered.  Once it simmers, cover pot and transfer it to the oven.  Cook until the meat falls apart when prodded with a fork, about 2 hours.
  2. Remove the pot from the oven and turn on the broiler.  Use a slotted spoon to remove the meat from the pan and place it on a large foil-lined jelly roll pan.  Remove and discard everything from the pot except for the cooking liquid.  Place pot over high heat on the stove and boil until thick and syrupy, about 20 minutes.  You should have about 1 cup of liquid remaining when it is finished.
  3. While the liquid is reducing, use two forks to pull each cube of pork into three equal sized pieces.  Once the liquid has become a syrup, gently fold in the pieces of pork into the pot.  Try not to break up the pork any further.  Taste and add additional salt and pepper.
  4. Spread the pork back onto the foil lined pan and evenly spread the meat around so there is a single layer of meat.  Place the jelly roll pan on the lower middle rack of the oven and broil until the top of the meat is well browned and edges are slightly crisp, about 5 to 8 minutes.  Using a wide metal spatula, flip the pieces of meat and broil the other side until well browned and edges are slightly crisp, 5 to 8 minutes.  

Serve immediately in a tortilla with all your favorite toppings.
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Friday, January 12, 2018

Pop Rock Shooters


  • Light corn syrup
  • Shot glasses
  • Red or blue Pop Rocks candy
  • Grenadine
  • Creamer or sprouted mixing cup
  • Half and half
  • Maui Blue Hawaiian Schnapps
  • Bar spoon

  1. Spread the Pop Rocks candy on a clean cutting board or plate. Use the paint brush to brush light corn syrup around the rim of a shot glass, then dip the rim in the Pop Rocks, twisting to coat. Pour grenadine in the glass until it is 1/3 full.
  2. In a creamer or a spouted mixing cup, mix one part half and half to two parts Maui® Blue Hawaiian Schnapps.
  3. Slowly pour the creamy Schnapps mixture over a spoon or over the back of a spoon so that the dense mixture rests on top of the grenadine. Serve immediately.

TIP: For those of you who are skilled in “floating,” or layering drinks, omit mixing the half and half and Schnapps and simply layer the white and blue, too.
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Thursday, January 11, 2018

Panda Express Orange Chicken

2 lbs boneless skinless chicken, chopped into bite sized pieces
1 egg
1½ tsp salt
Pinch of white pepper
2 tbsp oil, divided, plus more oil for frying
½ cup + 1 tbsp cornstarch, divided
¼ cup flour
1 tbsp ginger, minced
1 tsp garlic, minced
½ tsp crushed hot red chili pepper
¼ cup green onion, chopped
1 tbsp rice wine
¼ cup water
Zest of ½ an orange (optional)

For the “Orange” Sauce
3 tbsp soy sauce
3 tbsp water
½ cup sugar
½ cup white vinegar

  1. In a large bowl, mix together the egg, salt, pepper, and 1 tbsp of oil. Mix well. Stir in the chicken pieces. 
  2. In medium bowl, stir together the flour and ½ cup cornstarch. Add the chicken pieces, stirring to coat. 
  3. Heat oil for deep frying in a wok or deep fryer to 375°F. 
  4. Add the chicken, small batches at a time, and fry for 4-5 minutes until golden crisp (but avoid overcooking the chicken). When done remove the chicken from the oil with tongs and drain on paper towels. 
  5. Clean the wok if you used it and heat for 15 seconds over high heat. Lower to medium high and add 1 tbsp of oil. 
  6. Add the ginger and garlic and stir try until fragrant, about 10 seconds. 
  7. Add the crushed chiles and green onions, then the rice wine, stirring for a few seconds. 
  8. Add the orange sauce and bring to a boil. 
  9. Stir the remaining 1 tbsp of cornstarch into the water, add this mix to the chicken and heat until the sauce has thickened. 
  10. Add the cooked chicken, stirring until well incorporated. 
  11. Turn off the heat and stir in the orange zest if using. 
  12. Serve over white rice. 

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Wednesday, January 10, 2018

Oriental Ramen Broccoli Cole Slaw

  • 2 (3 ounce) packages beef-flavor ramen noodles
  • 2 (8 1/2 ounce) packages broccoli coleslaw mix
  • 1 cup toasted slivered almonds
  • 1 cup sunflower seed
  • 1/2 bunch green onion, chopped
  • 1/2 cup sugar
  • 3/4 cup oil
  • 1/3 cup white vinegar

  1. Before opening noodles, crush into 1 inch pieces. Open packages and set aside flavor packets.
  2. Place noodles in bottom of large serving bowl. Top noodles with broccoli slaw, then sprinkle with almonds and sunflower kernels, and green onions.
  3. In a separate bowl combine sugar, oil, vinegar, and flavor packets from noodles. Pour over slaw, cover and chill up to 24 hours.
  4. Toss before serving.
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Tuesday, January 9, 2018

One of my favorite soups - Pasta Fagoli



  • 2 tablespoons (2 turns around the pan) extra-virgin olive oil
  • 1/8 pound (about 3 slices) pancetta, chopped
  • 2 (4 to 6-inch) sprigs rosemary, left intact
  • 1 (4 to 6-inch) sprig thyme with several sprigs on it, left intact
  • 1 large fresh bay leaf or 2 dried bay leaves
  • 1 medium onion, finely chopped
  • 1 small carrot, finely chopped
  • 1 rib celery, finely chopped
  • 4 large cloves garlic, chopped
  • Coarse salt and pepper
  • 2 (15 ounce) cans cannellini beans
  • 1 cup canned tomato sauce or canned crushed tomatoes
  • 2 cups water
  • 1 quart chicken stock
  • 1 1/2 cups ditalini
  • Grated Parmigiano or Romano, for the table
  • Crusty bread, for mopping


Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic. 

Season vegetables with salt and pepper. Add beans, tomato sauce, water, and stock to pot and raise heat to high. 

Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente. Rosemary and thyme leaves will separate from stems as soup cooks. 

Remove herb stems and bay leaf from soup and place pot on table on a trivet. Let soup rest and begin to cool for a few minutes. 

Ladle soup into bowls and top with lots of grated cheese. Pass crusty bread for bowl mopping.
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Monday, January 8, 2018

Sweet & Sticky Baked Chicken Drumsticks



  • 1/4 cup balsamic vinegar
  • 1/4 cup honey
  • 1/4 cup light brown sugar, packed
  • 2 tablespoons low-sodium soy sauce
  • 3 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • 1/2 teaspoon fresh cracked black pepper
  • 6 chicken drumsticks, about 1.25 pounds
  • 1 tablespoon sesame seeds, lightly toasted
  • a few pinches chopped fresh parsley


In a medium bowl, whisk together balsamic vinegar, honey, brown sugar, soy sauce, garlic, ginger and cracked black pepper. Pour into a large zip lock bag and add chicken drumsticks. Shake to coat chicken and refrigerate for 8 hours, or overnight, giving the bag a shake whenever you think about it.
Preheat oven to 400°F. Line a rimmed baking sheet with foil and place a Cooling Rack on top.
Remove the chicken from the bag, reserving the marinade, and place the drumsticks on the rack. Bake the drumsticks, on the middle oven rack, for 25 minutes.
While the chicken is baking, place the leftover marinade in a small saucepan. Bring the marinade to a boil, then reduce the heat to a slow simmer. Cook over low heat, stirring as needed, for about 15 minutes or until thickened.
Remove drumsticks from oven (after first 25 minutes of cooking) and heavily coat with the thickened marinade, using a silicone pastry brush. Return to the oven and cook for 10 more minutes. Coat the drumsticks again and return to oven to cook for 5 more minutes, or until an internal temperate of 160°F is reached.
Coat the drumsticks one last time, with any remaining sauce, and sprinkle with sesame seeds and parsley. Serve immediately.
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Sunday, January 7, 2018

Apple Crisp Cheesecake


  • graham cracker crumbs - 1/2 cup 
  • quick cooking oats - 1/4 cup 
  • brown sugar - 4 tsp 
  • butter - 3 tbsp, melted 

  • cream cheese, softened - 2 pkgs, 8 oz's 
  • packed brown sugar - 1/4 cup 
  • egg - 1, lightly beaten 
  • sour cream - 3 tbsp 
  • ground cinnamon - 1/2 tsp 
  • ground ginger - 1/8 tsp 
  • apple, sliced & peeled - 2/3 cup 

  • all-purpose flour - 3 tbsp 
  • quick cooking oats - 3 tbsp 
  • brown sugar - 3 tbsp 
  • ground cinnamon - 3 tsp 
  • cold butter - 2 tbsp 
  • caramel ice cream topping - personal taste 

  1. In a small bowl, combine the cracker crumbs, oats and brown sugar; stir in butter. Press onto the bottom of a 6-in. spring form pan coated with cooking spray; set aside.
  2. For filling, in a small bowl, beat cream cheese and brown sugar until smooth. Add egg; beat on low speed just until combined. Stir in the sour cream, cinnamon and ginger.
  3. Pour over crust. Arrange apple slices over filling.
  4. For topping, combine the flour, oats, brown sugar and cinnamon in a bowl. Cut in butter until crumbly. Sprinkle over apple slices.
  5. Bake at 350° for 40-45 minutes or until center is almost set.
  6. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
  7. Refrigerate overnight. Just before serving, remove sides of pan.
  8. Caramel topping may be added to taste just prior to serving. Refrigerate leftovers.
  9. Enjoy your Apple Crisp Cheesecake and share our recipe!
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Saturday, January 6, 2018

No Meat Chili (it's delicious)

1 Tbsp. Olive Oil
1 small onion
1 clove garlic ( to taste)
1 Can Organic Diced Tomatoes with Green Chile
1 Can Organic Kidney Beans
1 Can Organic Northern White Beans
1 Can Organic Pinto Beans
1/2 Tsp. Chili Powder
1 Juice of Lime
Salt & Pepper (to taste)
Cilantro (to taste)
Tabasco Sauce (to taste)
Gluten free corn chips
Chop onions & garlic with the olive oil until translucent. Add chili powder, salt & pepper. Add the diced tomatoes and let simmer for a couple of minutes. Add the beans, simmer for a few minutes. Juice 1 lime, cut the cilantro and add that. Let simmer a few minutes. Add a couple of splashes of Tabasco sauce. Let this cook for a couple of hours.
For toppings:
Guacamole (Avocado & lime, salt & pepper to taste)
Shred sharp cheddar cheese
Shred romaine lettuce
Gluten free corn chips
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Friday, January 5, 2018

Classic Meatloaf


  • 3 slices white sandwich bread 
  • 1/3 cup whole milk 
  • 1 1/2 pounds ground beef chuck 
  • 1/2 pound ground pork 
  • 1/2 medium onion, grated 
  • 2 garlic cloves, minced 
  • 1 large egg 
  • 1/2 cup ketchup 
  • Coarse salt and ground pepper 

  1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper. Place bread in food processor; pulse until fine crumbs form. Transfer to a small bowl; stir in milk. Set aside, about 10 minutes, stirring occasionally.
  2. Meanwhile, in a large bowl, combine beef, pork, onion, garlic, egg, 1/4 cup ketchup, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Add bread-milk mixture, and mix very gently with a fork (do not overmix).
  3. Place meat mixture on prepared baking sheet, and form into a loaf about 9 inches long and 4 to 5 inches wide.
  4. Bake, brushing twice with remaining 1/4 cup ketchup during baking, until an instant-read thermometer registers 160 degrees, 45 to 55 minutes. Let meatloaf rest 10 minutes before slicing and serving.
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Thursday, January 4, 2018

Loaded Mashed Potatoes



  • 5 pounds potatoes, peeled and cubed
  • 3/4 cup sour cream
  • 1/2 cup milk
  • 3 tablespoons butter
  • Salt and pepper to taste
  • 3 cups (12 ounces) shredded cheddar cheese blend, divided
  • 1/2 pound sliced bacon, cooked and crumbled
  • 3 green onions, sliced


  • Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and place in a large bowl. Add the sour cream, milk, butter, salt and pepper. Beat on medium-low speed until light and fluffy. Stir in 2 cups cheese, bacon and onions.
  • Transfer to a greased 3-qt. baking dish. Top with remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through and cheese is melted. Yield: 14 servings.
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Wednesday, January 3, 2018

Easy Lemon and Olive Chicken

  • 8 bone-in chicken breast halves 
  • Salt and pepper 
  • 3 tablespoons olive oil 
  • 2 lemons 
  • 2 onions, chopped 
  • 4 cloves garlic, minced 
  • 1 cup green olives, pitted and halved 
  • 2 cups chicken stock or reduced-sodium broth 
  • 1 teaspoon dried thyme 
  • 1/2 teaspoon crushed red pepper 

  1. Sprinkle chicken with 1 teaspoon each salt and pepper. In a large skillet, heat 2 tablespoons oil over medium heat. In two batches, sear chicken, skin side first, until golden brown, about 3 minutes on each side. Transfer chicken to a plate.
  2. Cut lemons in half lengthwise and then into thin slices crosswise. If the skillet is dry, add remaining 1 tablespoon oil. Add onions and garlic, and cook over medium heat until soft but not brown, about 3 minutes. Stir in lemon slices, olives, stock, and 2 cups water. Bring to a boil, reduce heat, and simmer for 10 minutes.
  3. Put chicken on top of vegetables, pour in any accumulated juices from the plate, and sprinkle with thyme and crushed red pepper. Cover, and simmer until chicken is just cooked through, about 15 minutes.
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Sunday, December 31, 2017

Southern Black Eye Peas


  • 1 (16 ounces) package dried black-eyed peas (cover with water and soak the peas over night)
  • 1 ham hock - A honey ham bone is delicious. A Country ham bone is wonderful also but if using this do not add the extra salt. You can use 4 or 5 strips of bacon instead of the ham. Cook the bacon and left the rendered fat in the pot before adding the water. You need one of these things in any dried peas or beans.
  • 6 cups of water
  • 1 medium onion, chopped
  • 2 cloves minced garlic
  • 1 teaspoon seasoned salt
  • 1 teaspoon pepper
  • 1 teaspoon sugar
  • 1 teaspoon Cajun seasoning


  1. Wash the black eye peas and allow them to soak in water overnight.
  2. Ham hock - A honey ham bone is delicious. A Country ham bone is wonderful also but if using this do not add the extra salt. You can use 4 or 5 strips of bacon instead of the ham. Cook the bacon and left the rendered fat in the pot before adding the water. You need ONE of these things in any dried peas or beans.
  3. Wash the peas thoroughly.
  4. In a large Dutch oven, add 8 cups of water and your ham hock or bone and bring them to a boil.
  5. Add the onion, garlic, sugar, and spices to the ham. Insert the peas.
  6. Cover, reduce heat and simmer for 2 hours or until the peas are tender.
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Rose Champagne Mojito



  • 6 to 8 fresh mint leaves
  • 2 1/2 ounces of champagne syrup
  • 1 ounces freshly squeezed lime juice
  • 1 ounce white rum
  • 2 ounces rosé champange
  • 1 lime, cut into wedges
champagne syrup

1 cup rosé champagne
1 1/4 cups sugar


In the bottom of a glass, add 1 ounce of the syrup and the mint leaves. Muddle with a muddler or use the clean bottom of something blunt, like a screwdriver! Add ice to the glass, some lime wedges or slices, and pour rum, remaining syrup, lime juice and champagne over top. Mix with a long spoon or knife and serve with an additional big sprig of mint.

champagne syrup

Combine the champagne and sugar in a saucepan over medium heat. Bring to a boil while whisking constantly until the sugar dissolves. Turn off the heat and let the mixture cool to room temperature, it will thicken slightly. You can store this in the fridge for a few weeks!
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Peanut butter cup cookies



  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 cup peanut butter
  • 1/2 cup packed brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 40 miniature chocolate covered peanut butter cups, unwrapped


Preheat oven to 375 degrees F .

In a small bowl sift together the flour, salt and baking soda; set aside. In a large bowl cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg,
vanilla and milk. Slowly add the flour mixture; mix well (at this point you can store the dough in the refrigerator until you are ready to make the cookies). Shape the dough into approximately 40 balls and place each into an ungreased mini muffin pan. Bake at 375 degrees for 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan; the chocolate will be runny for several hours.
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Saturday, December 30, 2017

Stuffed Breakfast Rolls



1 loaf frozen bread dough, thawed
4 - 5 eggs, scrambled with a little salt and pepper
6 - 7 pieces of diced bacon, cooked and drained
Shredded cheddar cheese (about 1 cup or so)
Non-stick spray
1 egg yolk, beaten with a splash of water (about 1 tablespoon) to create an egg wash
Black pepper, for sprinkling on rolls


Preheat oven to 350 degrees.

Divide the thawed bread dough into 8 equal pieces (I cut mine with kitchen scissors).  Roll out each piece into a round, thin disc about 4 - 5 inches in diameter.

Place a spoonful of eggs and a spoonful of bacon in the center of each dough disc.  Top with a sprinkling of shredded cheese.

Pull the outer dough around the filling. Pinch to seal.  Place each ball seam side down into a sprayed muffin tin.  Brush with egg wash and sprinkle on a little black pepper.
Allow pan to sit on top of warm oven for about 15 minutes to rise just a little.  Bake for about 15 minutes or until rolls are lightly browned.  Rotate pan around once in the oven halfway through baking.

Run a knife around each roll in the muffin pan to loosen. 

NOTE:  I would think these could be frozen and reheated for a quick grab-n-go breakfast.  I have not tried freezing them, so let me know if you do!  Possibly, they could even be frozen prior to baking, then thawed and baked.
Makes 8 stuffed rolls.
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Friday, December 29, 2017

Blueberry Muffins

  • 1 1/2 cups (all-purpose flour
  • 3/4 cup granulated sugar, plus 1 tablespoon for muffin tops
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1/3 – 1/2 cup milk
  • 1 1/2 teaspoons vanilla extract
  • 6 to 8 ounces fresh or frozen blueberries (about 1 cup frozen blueberries)

  1. Preheat oven to 400º F
  2. In a large bowl whisk flour, sugar, baking powder and salt.
  3. Use a measuring cup that holds at least 1 cup and add vegetable oil, egg and then fill the cup to the 1-cup line with milk (about 1/3 to a 1/2 cup of milk). Add vanilla and whisk until combined.
  4. Add milk mixture to the bowl with flour and sugar then use a fork to combine. Do not over mix. (The muffin batter will be pretty thick). Add blueberries and use a spatula or spoon to gently fold the blueberries into the muffin batter.
  5. Divide the batter between the muffin cups filling about ½ full.
  6. Sprinkle a little sugar on top of each muffin.
  7. Bake for 15-20 minutes
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Thursday, December 28, 2017

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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Wednesday, December 27, 2017

Pineapple Raspberry Martini



  • 1/2 cup raspberry flavored vodka
  • 1/4 cup peach schnapps
  • 1/2 cup DOLE® Canned 100% Pineapple Juice
  • 1/2 cup cranberry juice


Stir together vodka, schnapps, pineapple juice and cranberry juice in small pitcher. Pour over ice in glasses. Add pineapple wedge and cherry garnish and serve.
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Tuesday, December 26, 2017

Toasted Ravioli


  • 1 bag (about 13 Oz. Bag) Cheese Ravioli (Fresh Or Frozen) 
  • 1-½ cup Italian Style Bread Crumbs 
  • ½ cups Grated Parmesan Cheese 
  • 1 cup Buttermilk 
  • Oil, For Frying

1. Cook ravioli until al dente (follow directions on the package). Cool.

2. Heat oil to approximately 350 degrees.

3. Dredge ravioli in buttermilk and then bread crumbs mixed with half of the Parmesan cheese.

4. Gently place into hot oil and fry until golden brown, about 2-3 minutes.

5. Once ravioli are browned, sprinkle with remaining grated Parmesan cheese.

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Monday, December 25, 2017

Hangover Soup



  • 4 strips bacon, chopped
  • 1 cup finely chopped pork loin
  • 1 small onion, finely chopped
  • 1½ cups crushed tomatoes
  • ½ cup finely chopped mushrooms
  • 2 tablespoons shredded celery root
  • 4 stalks celery, chopped
  • 2 medium carrots, peeled and chopped
  • Salt
  • 3 cups cubed potatoes
  • ½ cup chopped Polish sausage
  • 2 tablespoons finely chopped leek
  • 1 teaspoon allspice
  • 1 teaspoon bay leaves
  • 1 teaspoon Hungarian paprika
  • 1 cup diced pickles
  • 3 cloves garlic, finely chopped
  • 1 tablespoon Eastern European seasoning, such as Vegeta, optional
  • 3 tablespoons chopped fresh dill
  • Heavy cream


  1. Fill a soup pot with 8 cups water set on medium-high heat.
  2. In a pan, fry the chopped bacon. When it is done, take out and put into the water in the soup pot.
  3. In the drippings of the bacon, fry the pork loin and then the onions. When brown, put them into the soup pot and bring to a boil. Add the crushed tomatoes, mushrooms, celery root, celery, carrots and some salt and cook for 15 minutes.
  4. Next, add the potatoes, sausage, leeks, allspice, bay leaves Hungarian paprika and cook for another 15 minutes. 
  5.  Add the pickles, garlic and seasoning if using, and let boil for 10 minutes. Add the dill and heavy cream. 

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Sunday, December 24, 2017

Garlic Parmesan Knots


These are so easy yet so delicious!


  • 1/4 cup unsalted butter, melted
  • 2 tablespoons freshly grated Parmesan
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon salt
  • 1 (16-ounce) tube refrigerated buttermilk biscuits

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a small bowl, whisk together butter, Parmesan, garlic powder, oregano, parsley and salt; set aside.
  3. Halve each of the 8 biscuits, making 16 pieces. Roll each piece into a 5-inch rope, about 1/2-inch thick, and tie into a knot, tucking the ends.
  4. Place knots onto the prepared baking sheet and brush each knot with half of the butter mixture. Place into oven and bake until golden brown, about 8-10 minutes.
  5. Serve immediately, brushed with remaining butter mixture.
1               1 Tube makes 10 Parmesan Knots
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Saturday, December 23, 2017

Christmas Wreath Bread Recipe


    Prep: 30 min. + rising Bake: 20 min. + cooling Yield: 16 Servings 30


  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/2 cups warm water (110° to 115°)
  • 6 tablespoons butter
  • 1/3 cup nonfat dry milk powder
  • 1/4 cup sugar
  • 1 egg
  • 3/4 teaspoon salt
  • 4-1/2 to 5-1/2 cups all-purpose flour
  • 2 tablespoons butter, melted
  • 1/2 cup chopped almonds
  • 1-1/2 teaspoons ground cinnamon
  • 1 cup confectioners' sugar
  • 1 tablespoon water
  • 1/4 teaspoon almond extract


  • In a large bowl, dissolve yeast in warm water. Add the butter, milk powder, sugar, egg, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. On a lightly floured surface, roll dough into an 18-in. x 12-in. rectangle. Brush with melted butter. Sprinkle with chopped almonds and cinnamon to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
  • Place seam side down on a greased baking sheet; pinch ends together to form a ring. With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 45 minutes.
  • Bake at 375° for 20-25 minutes or until golden brown. Combine confectioners' sugar, water and extract; drizzle over warm bread. Yield: 1 wreath (16 slices).
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