We love county foods, and we love anything else that looks like food. We are total foodies. I was born and raised in the country in Kentucky & I have cooked and baked my entire life. Along the way I have made use of items on hand and created all types of my own recipes. We also love choosing a country such as China, Italy etc. and then make authentic foods from that region for about a week. It's a great way to learn about history, the people, the region and what they eat. It is also a way to teach children to try new things. Growing up we ate what was put on the table before us and we never complained. I raised all 5 of my children the same way. They all love foods of all types and pretty much try anything before saying they don't like something. Get a little creative!! Try new things!! You just may like them. 


Ingredients :
1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/4 cups sifted flour
3/4 teaspoon baking soda
1/4 teaspoon salt

Directions :
Preheat oven to 375°.. Mix first six ingredients. Add the rest of the ingredients. Mix well. Roll into balls and press down with a fork dipped in sugar or flour. Bake for 10-12 minutes on ungreased cookie sheet.


1 can diced tomatoes

1 pkg stove top stuffing

1/2 cup water

2 cloves garlic, minced

1 1/2 pounds boneless skinless chicken breast cut into bite sized pieces.


1. Heat oven to 400 degrees

2. Mix tomatoes, stuffing mix, water and garlic just until mix is moistened.

3. Place chicken in 3 qt. casserolde sprayed with cooking spray; sprinkle with basil and cheese. 

4. Top with stuffing mixture, Bake 30 minutes or until chicken is done.

I always bake mine at 350 instead of 400 and I bake it for about 30-40 minutes. I like the top brown but always want to insure the chicken is good and done. 


1 package chicken breast

1 bottle of Italian dressing

Place chicken in a baking dish and pour the italian dressing over the chicken, cover loosly and bake at 350 degrees until done, remove the cover and allow chicken to brown slightly before removing from oven. 


1 cup Greek yogurt
1 – 1 1/2 cups self-rising flour*

Combine the yogurt and 1 cup of flour in a bowl. Mix until combined. Add enough flour so your dough is tacky but doesn’t stick to your hands. Flour the counter with a little more of the flour and knead the dough until smooth, about 5-8 minutes.  You may need up to an extra 1/2 cup of flour.

Roll out the dough and top as desired. Bake in a preheated 450 degree oven for 10-12 minutes. (Adjust as needed.) Makes 2 medium pizza crusts or one extra large pizza crust.



1 1/4 cups chocolate chips
1/2 cup coconut oil (measured when solid)

Melt for one minute in the microwave.  Store in a glass bottle. It does not need to be refrigerated but if you do refrigerate it, you will need to heat it up before using. 


Hot Brown Casserole

  • 2 C toasted bread cubes
  • 2 to 3 C diced, cooked turkey breast
  • 1⁄2 C butter
  • 2/3 C flour
  • 1 1⁄2 tsp salt
  • 1 tsp pepper
  • 4 C milk 2 C grated, extra sharp cheddar cheese
  • 1⁄2 C Parmesan cheese
  • 4 to 6 slices bacon, cooked and crumbled
  • 1 C seeded, diced tomato
  • Directions

    Heat oven to 350°. Put bread cubes in the bottom of a 9×13-inch casserole dish. Top with turkey. Melt butter in a saucepan and add flour, salt and pepper, stirring to combine. Cook a minute over medium heat. Slowly whisk in milk.  The mixture will seize into a clump at first. Keep stirring and adding milk. Bring the mixture to a boil, remove from heat and stir in cheddar until it melts. Pour over turkey.

    The best bread cubes for the hot brown casserole are those you make from fairly fresh bread that’s been toasted. In addition, feel free to substitute some bacon fat for the butter when you make the white sauce.

Lobster Bisque



  • 6 Tablespoons butter
  • 6 Tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon celery salt
  • 4 cups whole milk
  • 2 cups chicken stock
  • 4 Tablespoons finely chopped onion
  • 3 cups cooked lobster meat, shredded
  • 1 Tablespoon paprika
  • 1 cup light cream
  • Snipped chives for garnish


Melt butter in large pot over medium heat. Stir in flour, salt, pepper, and celery salt. Whisk until well-blended. Gradually stir in milk, whisking constantly so that no lumps form, and then stir in chicken stock. Cook over low heat, stirring constantly, until the soup begins to thicken. Add onion and lobster; season with paprika. Cook and stir for 10 more minutes. Add cream, stirring until heated. To serve, garnish with snipped fresh chives.

Beer Cheese


  • 1⁄2 lb cheddar cheese
  • 1 1⁄2 lb Velveeta
  • 4 cloves garlic
  • 1⁄2 medium onion
  • 2 tsp dry mustard
  • 1⁄2 tsp Tabasco
  • 1⁄2 tsp pepper
  • 1⁄2 tsp Worcestershire sauce
  • 1⁄4 tsp salt
  • 1⁄4 tsp cayenne
  • 18 oz (2 1⁄4 C) beer, such as Kentucky Bourbon Barrel Ale


Mix all ingredients except beer in a food processor until blended. Pour in beer while processor is running and process until smooth. Let sit 24 hours before serving. To serve hot, place in ramekin, custard cup, or other heat-proof dish and microwave, or bake for 20 minutes at 350° (size of dish affects heating time). Can be served warm or cold: warm with warm pretzels or pita bread; cold with celery sticks and crackers. Makes about 7 cups.

Turkey Noodles


  • 1 (6 1⁄2- to 8-oz pkg) wide egg noodles
  • 1⁄2 C celery, thinly sliced
  • 1/4 C chopped onion
  • 2 Tbsp butter
  • 1 (10 3⁄4 oz) can cream of chicken soup
  • 1 soup can full of milk (about 1 C)
  • 2 C cooked turkey
  • 2 Tbsp diced pimentos
  • Topping
  • 1 sleeve Ritz crackers, crushed (about 1 C)
  • 1/4 C (half stick) melted butter


    Heat oven to 350°. Cook egg noodles as directed on package and drain. In a skillet, on medium, cook celery and onion in butter until tender (do not brown). Remove from heat and add soup, milk, turkey, and pimentos. Combine noodles and turkey mixture in a 2-quart casserole dish and spread evenly. Mix cracker crumbs with melted butter and sprinkle over noodles. Bake at 350° for 30 minutes or until lightly browned. Serves 6.

Buttermilk Biscuits


  • 4 ounces cold, unsalted butter, diced
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon iodized salt
  • 1 ½ teaspoons sugar

    These biscuits can be made ahead and frozen on a baking sheet. Once they are solid, they can be stored in freezer bags. You can pull out a few at a time and bake as needed, baking them at least 25 minutes. At Holly Hill Inn, we also make mini biscuits with a 1-inch biscuit cutter and stuff them with country ham and local apple butter.

    Preheat oven to 375 degrees. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Cut in the butter by hand or with a pastry blender until the mixture resembles coarse crumbs. Add buttermilk and stir in to moisten. Bring mixture together in bowl until it holds together in a ball.

    Turn out onto floured surface and knead 2 to 3 times. Pat or roll out to 1/2-inch thickness. Cut biscuits and place on parchment-lined baking sheet. You should get about 9 (3-inch) biscuits, or 16 (2-inch) biscuits. Bake for 20-25 minutes, depending on size.
  • ¾ cup buttermilk

Bourbon and Coke Bread Pudding


  • Syrup 2 liters Coke
  • 1 Tbsp bourbon, or to taste
  • Pudding 1 C sugar
  • 5 large eggs, beaten
  • 2 C milk
  • 2 tsp vanilla
  • 1 Tbsp Coke syrup
  • 3 cups bread cubes (about 8 oz)
  • Directions

    To make syrup:

    pour Coke into a large saucepan or stockpot and bring to a boil.

    Boil over medium heat until the mixture reduces to 3/4 cup (30 to 60 minutes).

    Cool. Stir in bourbon.

    For the pudding:

    beat sugar, eggs, milk, vanilla, and Coke syrup in a large bowl.

    Add bread cubes and allow to stand 10 minutes (for fresh bread) or refrigerate several hours.
    Heat oven to 350°.

    Grease an 8-1/2 by 4-1/2 inch loaf pan.

    Pour bread mixture into loaf pan and bake 35–45 minutes or until golden brown.

    Let rest at least 10 minutes before scooping.

    Serves 8. Serve with a little Coke syrup. The Coke syrup will keep up to three weeks in the refrigerator, covered.
    • Save pieces of bread that have become stale by putting them in your freezer. You can use them in a multitude of recipes, including bread stuffing, breakfast stratas, bread pudding, gazpacho, bruschetta, panzanella, and for making breadcrumbs to top casseroles.
    • If your bread is very stale, you can certainly use it for bread pudding. You might want to add more milk to the mix, and certainly allow it to stand overnight (refrigerated) to make sure the bread is saturated.
    • Feel free to add dried fruits, including raisins, craisins, or dried cherries, to bread pudding. Refrigerate a couple of hours to give fruit time to plump.

Pistachio Cookies


  • 1 box white cake mix
  • 1 box instant pistachio pudding mix
  • 2 eggs
  • 1⁄2 C vegetable oil
  • 3⁄4 tsp almond extract, optional
  • 1 1⁄2 C white chocolate chips
  • 1⁄2 C chopped pistachios

    Mix the cake mix and pudding mix evenly before adding the eggs, oil, and extract.

    Add eggs, oil, and almond extract. (Note: Almond extract adds a more nutty flavor to the cookies.)

    Mix together with a spoon until it is a thick dough.

    Add white chocolate chips and chopped pistachios, folding into dough.

    Add food coloring for a stronger green color.

    Roll dough into 1-inch balls and place on parchment-lined cookie sheet.

    Bake at 350° for 10-15 minutes, or until edges are golden brown. Let cool for 5-10 minutes. Makes 1-2 dozen.

  • 1-3 drops green food coloring, optional

Peanut Brittle


  • 1 cup sugar
  • 1 cup white corn syrup
  • 1/4 cup water
  • 2 Tbsp. margarine
  • 1 tsp.soda
  • 1 1/2 cups dry roasted peanuts
  • In heavy saucepan stir sugar, syrup, water, and margarine.

    Let boil and stir until candy thermometer reaches 280°.

    Stir in peanuts and cook until it reaches 300°.

    Stir in soda.

    Spread in buttered cookie sheet let cool and break into pieces.

Curry Spinach Soup

Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Servings: 2

1 small onion, chopped
Olive oil
3 cloves of garlic
1 inch of ginger, peeled and finely chopped
1 teaspoon curry powder
4 cups of vegetable broth or water
2-3 cups of spinach leaves
2 eggs
Parsley to garnish (optional)

1. Heat6. Add 2-3 cups of spinach leaves t

2. Add chopped garlic and ginger to the onions and cook for 1-2 minutes.
3. Add 1 teaspoon of curry powder and stir until combined and fragrant.

4. Pour 4 cups of vegetable broth or water and 1 teaspoon salt (add more salt if using water) over the onion mixture and bring to a very low simmer.
5. Meanwhile, whisk two eggs together in a small bowl until combined, and season with salt and pepper.

6. Add 2-3 cups of spinach leaves to the simmering broth and cook for about 30 seconds.
7. Stir broth with a wooden spoon, making large circles, while slowly pouring the egg mixture into the pot.  Keep stirring, the eggs should cook on contact and form thin strands.  Don’t worry if some of it clumps up slightly.
8. Season with salt and pepper to taste and garnish with parsley.




2 cups ( 8 ounces) shredded Cheddar cheese
1 cup ricotta cheese
1 egg, lightly beaten
1/4 cup granulated sugar
1 teaspoon almond extract (omit if you are alegic to nuts)
2 cans (20 ounces each) apple pie filling
8 uncooked lasagna noodles, cooked, rinsed and drained
6 tablespoons all-purpose flour
1/4 cup quick-cooking oats
1/2 teaspoon ground cinnamon
Dash ground nutmeg
3 tablespoons butter
1 cup dairy sour cream
1/3 cup packed brown sugar
Combine Cheddar cheese, ricotta cheese, egg, granulated sugar and almond extract in medium bowl; blend well. Spread 1 can apple pie filling over bottom of greased 13x9-inch pan. Layer 1/2 of the noodles over filling, then spread cheese mixture over noodles. Top with remaining noodles, then remaining can of apple pie filling.
Combine flour, 6 tablesppons brown sugar, oats, cinnamon and nutmeg in small bowl. Cut in butter until crumbly. Sprinkle over apple pie filling. Bake in preheated 305 degree oven 45 minutes.
Cool 15 minutes.
Meanwhile, prepare garnish by blending sour cream and 1/3 cup brown sugar in small bowl until smooth. Cover, refrigerate.
To serve, cut lasagna into squares and garnish with sour cream mixture.
Oreo Cheesecake Bars

Pumpkin Pudding


    • 1 can (15 ounces) pumpkin
    • 1/2 teaspoon cinnamon or pumpkin pie spice
    • 1 1/2 cups  milk

1 package 

    instant vanilla pudding
    1. Mix pumpkin and cinnamon together with a wooden spoon in a large mixing bowl.
    2. 3Slowly stir in milk and mix well.
    3. 4Add instant pudding mix and stir slowly for about 1 minute until it thickens.
    4. 5Refrigerate until serving time.
    5. Top with your favorite whipped topping and sprinkle with a dash of nutmeg. 
    6. Dig in and enjoy!!!!!



  • 1 pound Ground Beef
  • 1 medium red bell pepper, chopped
  • 4 cups chopped romaine lettuce
  • 1/3 cup crumbled herb-flavored feta cheese
  • 1/3 cup prepared regular or reduced fat non-creamy Italian dressing or other vinaigrette
  • 1/4 cup Kalamata or ripe olives, chopped
  • 4 pita breads, toasted


    1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef and bell pepper; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from heat. Pour off drippings.

      Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
    2. Add lettuce, cheese, dressing and olives to beef mixture; toss to combine. Top pitas with equal amounts of beef mixture



  • 1 pound Ground Beef (93% lean or leaner)
  • 1/2 cup beer
  • 2 tablespoons brown sugar
  • 2 tablespons ketchup
  • 1 tablespoon minced chipotle peppers in adobo sauce
  • 1 tablespoon Worcestershire sauce
  • 4 slices frozen Texas Toast
  • 2 spears pickled okra, sliced
    1. To prepare barbecue sauce, combine beer, brown sugar, ketchup, chipotle peppers and Worcestershire sauce in saucepan; bring to a boil. Simmer 8 to 10 minutes until sauce is thickened; set aside.

    2. Lightly shape Ground Beef into four 1/2-inch thick patties.  Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally.

      Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Color is not a reliable indicator of ground beef doneness.
    3. Meanwhile, prepare Texas Toast according to package directions.  Cut each piece of toast in half.

      Cook's Tip: Fresh Texas toast, buttered, may be used instead of frozen product.
    4. For each sandwich, spread 1 tablespoon barbecue sauce over one toast half. Top with burger, another tablespoon sauce and okra slices. Close sandwich.



  • 1 pound Ground Beef (96% lean)
  • 1/4 cup beer
  • 1 tablespoons Worcestershire sauce
  • 4 whole wheat hamburger buns, split
  • 4 slices reduced-fat Cheddar cheese
  • 4 extra-thick slices Maplewood-smoked bacon, cut in half, cooked crisp


    1. Combine Ground Beef, beer, and Worcestershire in medium bowl, mixing lightly but thoroughly.  Shape into four 1/2-inch thick patties.

    2. Place patties in center of grid over medium, ash-covered coals; arrange pineapple slices around patties. Grill, uncovered, 8 to 10 minutes (over medium heat on preheated gas grill, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally.  About 2 minutes before burgers are done, place buns, cut-side down, on grid.  Grill until lightly toasted.  During last minute of grilling, top each burger with cheese.

      Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
    3. Place burgers on bottom of buns; top with bacon slices.  



  • 1 pound Ground Beef (93% lean or leaner)
  • 1/4 cup finely chopped red onion
  • 4 tablespoons barbecue sauce, divided
  • 4 slices white Cheddar, pepper Jack, smoked Gouda or provolone cheese
  • 4 whole wheat hamburger buns or pretzel rolls, split, toasted
  • Lettuce leaves, tomato slices and red onion slices


    1. Combine Ground Beef, onion and 2 tablespoons barbecue sauce in medium bowl, mixing lightly but thoroughly. Shape into four 1/2-inch thick patties.

    2. Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. About 1 minute before burgers are done, brush with remaining 2 tablespoons barbecue sauce and top with cheese.

      Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Color is not a reliable indicator of Ground Beef doneness.
    3. Line bottom half of each bun with lettuce leaves, red onion and tomato, as desired; top with burger. Close sandwiches.



  • 2 beef Ribeye Steaks Boneless, cut 1 inch thick (about 12 ounces each)
  • 3 tablespoons chopped fresh cilantro, divided
  • 2 teaspoons ground cumin
  • 1/4 to 1/2 teaspoon ground red pepper
  • 4 fresh pineapple slices, cut 1/2 inch thick
  • 1 medium red bell pepper, cut in half lengthwise
  • 1 medium lime
  • Salt


    1. Combine 2 tablespoons cilantro, cumin and ground red pepper, as desired; press evenly onto beef steaks.

    2. Place steaks on grid over medium, ash-covered coals; arrange pineapple slices and bell pepper halves around steaks. Grill steaks, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 9 to 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill pineapple 8 minutes or until heated through, turning once. Grill bell pepper 6 to 8 minutes or until tender, turning occasionally.

    3. Meanwhile, grate 2 teaspoons peel and squeeze juice from lime. Set aside.

    4. Chop pineapple and bell pepper into 1-inch pieces. Combine remaining 1 tablespoon cilantro, 2 teaspoons lime peel and lime juice in medium bowl; stir in pineapple and bell pepper. Season with salt, as desired. Carve steaks into slices; season with salt, as desired. Serve with salad.



  • 1 beef Top Sirloin Steak Center Cut, Boneless (about 1 pound)
  • 1 medium orange
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon smoked paprika
  • 1/4 teaspoon ground red pepper (optional)
  • 4 cups cubed mango, watermelon, peaches and/or plums
  • Chopped fresh cilantro leaves


    1. Grate peel and squeeze 2 tablespoons juice from orange; reserve juice. Combine orange peel, cilantro, paprika and ground red pepper, if desired, in small bowl. Cut beef Steak into 1-1/4-inch pieces. Place beef and 2-1/2 tablespoons cilantro mixture in food-safe plastic bag; turn to coat. Place remaining cilantro mixture and fruit in separate food safe plastic bag; turn to coat. Close bags securely. Marinate beef and fruit in refrigerator 15 minutes to 2 hours.

    2. Soak eight 9-inch bamboo skewers in water 10 minutes; drain. Thread beef evenly onto four skewers leaving small space between pieces. Thread fruit onto remaining four separate skewers.

    3. Place kabobs on grid over medium, ash-covered coals. Grill beef kabobs, covered, 5 to 7 minutes (over medium heat on preheated gas grill 7 to 9 minutes) for medium rare (145?°F) to medium (160°F) doneness, turning occasionally. Grill fruit kabobs 5 to 7 minutes or until softened and beginning to brown, turning once.

    4. Drizzle reserved orange juice over fruit kabobs. Garnish with cilantro, if desired.


Who doesn't love Radish? With Summer in front of us I thought you guys might enjoy some dishes to use up all of those fresh garden radishes. I hope you enjoy them as much as I do. The recipes below are very beautiful and the best part is not only tasting great but they are also very simple to make. 

Radish Chow Chow

1 pound radishes without tops, thinly sliced

2 cups chopped green bell pepper

2 cups chopped red bell pepper

2 cups diced yellow onion

1 cup sugar

1/2 cup apple cider vinegar

1/4 cup water

1 tablespoon kosher salt

1 1/2 teaspoons mustard seeds

1/2 teaspoon crushed red pepper

1/4 teaspoon celery seeds

1/4 teaspoong round turmeric

1. In a large enamel-coated cast iron Dutch oven, bring radishes, bell peppers, onion, sugar, vinegar, 1/4 cup water,salt,mustard seeds, red pepper, and celery seeds to a boil over medium-high heat. Cook until vegetables are crisp-tender and sugar is dissolved, about 5 minutes. Remove from heat, and stir in turmeric. Let cool completely. Refrigerate for up to 2 weeks in an airtight container. ( I always use glass containers for storage)

Radish and Cucumber Salad with Basil

Makes 4 servings

1/4 cup olive oil

1/2 teaspoon lemon zest

2 tablespoons fresh lemon juice

2 tablespoons white wine vinegar

2 tablespoons honey

1 teaspoon kosher salt

1 bunch radishes, thinly sliced

1 English cucumber, thinly sliced

1 medium shallot, thinly sliced

1.4 cup chopped fresh basil

In a medium bowl, whisk togethr oil, lemon zest and juice, vinegar, hone and salt. Fold in radishes, cucumber, and shallot. Refrigerat for at least 1 hour. Just before serving stir in the basil. Garnish with basil and pepper. 

Radish Gratins

Makes 6 servings

1 pound radishes with tops

2 1/2 teaspoos kosher salt, divided

2 tablespoons unsalted butter

2 tablespoons al-purpose flour

1 1/2 cups half-and-half

1 1/2 teaspoons fresh thyme leaves, divided

1 cup grated Gruyere cheese

1/2 cup grated parmesan cheese

1 cup panko (Japenese bread crumbs)

2 tablespoons unsalted butter, melted


1. Preheat oven to 350*. Line a baking sheet with foil. Spray 6 (10 ounce) oven proof dishes with cooking spray and place on prepared pan. 

2. Cut tops off radishes, Rinse greens well, and place in a colander; set aside. 

3. Cut radishes into quarters, and place in a medium saucepan. Add 2 teaspoons salt and water to cover; bring to a boil over medium-high heat. Cook until crisp-tender about 5 minutes. Place radishes in a colander with greens, and let drain. 

4. In a large saucepan, melt butter over medium heat.  Whisk in flour, cook for 1 minute. Whisk in half-and-half, 1 teaspoon thyme, pepper and remaining 3/4 teaspoon salt. Cook, stirring constantly, until thickened, about 5 minutes. Remove from heat, and stir in cheeses until melted. Fold in radishes and greens; spoon into prepared dishes. 

5. In a medium bowl, stir together panko, melted butter, and remaining 1/2 teaspoon thyme. Spoon over radish mixture. 6. Bake until filling is bubbly and topping is browned, 20 to 30 minutes. 

Butter-Roasted Radishes and Salmon

1 pound radishes, trimmed and halved

2 tablespoons cold unsalted butter; cubed

3 teaspoons kosher salk, divided

4 (6ounce) salmon fillets

2 teaspoons orange zest

1/2 teaspoon ground black pepper

1 navel orange; sliced

1. Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. 

2. Place radishes on one side of prepared pan. Sprinkle with colld butter and 2 teaspoons salt. 

3. Bake for 20 minutes. 

4. Sprinkle salmon with zest, pepper, and remaining 1 teaspoon salt. Remove pan from oven, and place salmon, skin side down, on other side of pan. Add orange slices. 

5. Bake until fish flakes easily with a fork. 6 to 8 minutes. 

Serve fish with radises and roasted ornage slices. 

One Hour Cinnamon Buns


(Don't plan for leftovers. There won't be any!!!)
1. Mix and let sit for 15 minutes:
3 1/2 c. warm water...
3/4 c. sugar
1/2 c. oil
6 T. yeast (4 1/2 Saf-Instant)
2. Then add:
1 T. salt
3 eggs
10 1/2 c. flour
3. Mix together for 10 minutes, then sit for 10 minutes. 4. Oil cupboard (don't use flour), dump out dough. Divide in half.
5. Press one half out into rectangle. Spread with ¼ c. melted butter and then with cinnamon-sugar mixture. 6. Roll up tight, but not too tight.
7. Divide into 12 rolls and place on greased cookie sheet.
8. Repeat with other half of dough. Let rise.
9. Bake for 12-15 minutes at 400.
1 c. sugar
1 T. cinnamon
1 cube butter
2 dashes salt
2 t. vanilla
6 c. powdered sugar
Orange Rolls: Add orange concentrate to regular frosting
Chocolate Rolls: Add baking cocoa and a few drops of water to regular frosting
Cream cheese Rolls: Add cream cheese to regular frosting
*1 cube of butter = 1/2 c.
*Orange concentrate is frozen orange juice.
*I just use regular flour, not self-rising.
*It really is 6 Tablespoons of yeast. I use SafInstant. I have never used the packets, so I don't know the conversion.
*It really is 10 and 1/2 cups of flour.
*I have never frozen the dough. These are way too easy to make to bother with freezing them. But some people have.
*Rising time depends on how warm the house is, the humidity, etc. Just let them rise until they are big enough for you.
*I don't know how many calories these are. Please don't tell me.
*If you want half the rolls, just half the recipe.
*400 degrees Fahrenheit.
*I use the dough hook to mix it up.




4 whole boneless, skinless chicken breasts

1/4 teaspoon salt

1/8 teaspoon pepper

1 can (16 ounces) sauerkraut, well drained

4 (6x4-inch) slices Swiss chees

1 1/4 cups Thousand Island salad dressing


Preheat oven to 325 degrees. Place chicken in a single layer in greased baking pan. Sprinkle with salt and pepper. Press excess liquid from sauerkraut; spoon over chicken. Arrange cheese slices over sauerkraut. Pour dressing evenly over the top. cover pan with aluminum foil. Bake about 1 1/2 hours or until chicken tender. 

Tip: When I do these I put the sauerkraut on the chicken , cover with foil and bake until almost done , about 40 minutes. Then I put the cheese and the dressing on and continue baking. I also prefer to use chicken tenders which makes smaller pieces , when using the chicken tenders they will get done much quicker so you want to bake for about 15 minutes with the kraut on top  in a preheated oven and then add the cheese and dressing. 



1 package (8 ounces) refrigerated cresent dinner rolls

2 whole boneless , skinless chicken breast, cut into small pieces

1/4 cup vegetable oil

1 large onion, sliced into thin rings

1 large green bell pepper, sliced into thin rings

1/2 pound fresh mushrooms, sliced

1/2 cup pitted ripe olives, sliced

1 can (10 1/2 ounces) pizza sauce with cheese

1 teaspoon garlic salt

1 teaspoon dried oregano

1/4 cup grated Parmesan cheese

2 cups (8 ounces) shredded Mozzarella cheese 


Preheat oven to 425 degrees, Separate crescent dough into 8 triangles. Press triangles into lightly oiled 12-inch pizza pan, covering it completely. Cut chicken into 1-inch pieces. Heat oil in large skillet over medium-high heat. Add chicken, onion, green pepper, mushrooms and olives. Cook and stir about 5 mintues or until chicken is cooked. Spread pizza sauce over dough. Spoon chicken mixture evenly over sauce. Sprinkle with garlic salt, oregano and Parmesan cheese. Top with mozzarella cheese. Bake 20 miutes or until crust is golden brown. 



1 Medium zucchini, sliced

1 tablespoon olive oil

2 tablesppons chopped shallots

2 cloves garlic, chopped

1 medium tomato, diced

2 tablespoons fresh chopped basil, or 1/2 teaspoon dried basil, crushed

2 tablesppons grated Parmesan cheese

12 ounces uncooked penne pasta, hot, cooked and drained


Cook and stir zucchini in hot oil in large skillet over medium-high heat. Reduce heat to medium. Add shallots and garlic; cook 1 minute.  Add tomato; cook and stir 45 seconds. Add basil and cheese. Pour vegetable mixture over penne in large bowl; toss gently to mix. 




2 cans (10 3/4 ounces each) condensed cream of mushroom soup

1 1/3 cups milk

1/2 cup chopped onion

1 tablespoon prepared mustard

2 cans (16 ounce each) of sauerkraut, rinsed and dreained

1 package (8 ounces) uncooked medium-width egg noodles

1 1/2 pound Polish sausage, cut into 1/2 inch pieces

2 cups (8 ounces) shredded Swiss cheese

3/4 cup italian bread crumbs

2 tablespoons butter, melted


Combine soup, milk, onion and mustard in medium bowl; blend well. Spread sauerkraut in  greased 13x9 inch pan. Top with uncooked egg noodles. Spoon soup mixture evenly over top. Top with sausage, then cheese. Combine crumbs and butter in small bowl; sprinle over top. Cover pan tightly with foil. Bake in preheated 350 degree oven 1 hour or until noodles are tender. 

This is by far one of the best things you will ever eat if you love Ruebens, polish sausage and or sour kraut. My mom love this stuff and so do we. 



1 package (16 ounces) uncooked jumbo-sized pasta shells

1 can (7 1/2 ounces) crabmeat, drained, flaked and cartilage removed

1 can (2 1/2 ounces) tiny shrimp, drained

1 cup (4 ounces) shredded Swiss cheese

1/2 cup mayonaise

1 tablespoon finely chopped onion

1 tablespoon finely chopped pimento

celery leaves for garnish (optional)


Add shells gradually to 6 quarts boiling salted water; cook until tender, yet firm. Drain; rinse with cold water, then drain again.  Invert on paper towel-lined plate to cool. Combine crabmeat, shrimp, cheese, mayonaise, celery, onion and pimiento in medium-size bowl. If mixture seems to dry, add more mayonaise a little at a time. Spoon mixture into cooled shells; cover and refrigerate until chilled. Garnish with celery leaves. 

Golden Tomato Soup


4 teaspoons butter

1 cup chopped onion

2 cloves garlic, coarsely chopped

1/2 cup chopped carrots

1/4 cup chopped celery

8 medium-size tomatoes, blanched, peeled, seeded and chopped

6 cups chicken broth

1 ounce uncooked rice

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1/4 to  1/2 teaspoon black pepper

1/2 teaspoon dried thyme

5 drops hot pepper sauce


Melt butter in large pan or dutch oven over medium-high heat. Add onion and garlic; cook and stir 1 to 2 minutes or until tender. Add carrots and celery' cook 7 to 9 minutes or until tender, stirring frequently. Stir in tomatoes, broth, rice, tomato paste, Worcestershire sauce, pepper, thyme and hot pepper sauce. Reduce heat to low; cook about 30 minutes, stirring frequently. 

Remove from heat and let cool about 10 minutes. In food prcessor or blender, process soup in small batches until smooth. Return soup to pan; simmer 3 to 5 minutes or until heated through. Garnish as desired. 

Seafood Bisque



2 tablespoons olive oil

1 onion, finely chopped

3 pounds fresh baby artichoke hearts, outer leaves removed, leaf tips trimmed and hearts cut into quarters

2 cups chicken broth

1/2 cup white wine

1 pound mixed shellfish (shrimp, crab, scallps), cleaned and shells removed

1 cup heavy cream

2 tablespoons chopped parsley

1 teaspoon salt

1/2 teaspoon ground nutmeg

1/4 teaspoon white pepper


Heat oil in large saucepan; add onion and cook gently for 5 minutes or until softened. Add artichokes, broth and wine. Cover and simmer 20 to 30 minutes or until artichokes are tender and a leaf pulls away easily. Process mixture in food processor or blender until smooth. Return soup to saucepan. Stir in shellfish, cream, parsley, salt, nutmeg and pepper. Simmer very gently, uncovered, over low heat 5 to 10 minutes. Do not boil or shellfish will becom tough. 




Makes 12 to 15 servings



2 cups (8 ounces) shredded Cheddar cheese

1 cup ricotta cheese

1 egg, lightly beaten

1/4 cup granulated sugar

1 teaspoon almond extract (omit if you are alegic to nuts)

2 cans (20 ounces each) apple pie filling

8 uncooked lasagna noodles, cooked, rinsed and drained

6 tablespoons all-purpose flour

1/4 cup quick-cooking oats

1/2 teaspoon ground cinnamon

Dash ground nutmeg

3 tablespoons butter

1 cup dairy sour cream

1/3 cup packed brown sugar


Combine Cheddar cheese, ricotta cheese, egg, granulated sugar and almond extract in medium bowl; blend well. Spread 1 can apple pie filling over bottom of greased 13x9-inch pan. Layer 1/2 of the noodles over filling, then spread cheese mixture over noodles. Top with remaining noodles, then remaining can of apple pie filling. 

Combine flour, 6 tablesppons brown sugar, oats, cinnamon and nutmeg in small bowl. Cut in butter until crumbly. Sprinkle over apple pie filling. Bake in preheated 305 degree oven 45 minutes. 

Cool 15 minutes. 

Meanwhile, prepare garnish by blending sour cream and 1/3 cup brown sugar in small bowl until smooth. Cover, refrigerate. 

To serve, cut lasagna into squares and garnish with sour cream mixture. 

Oreo Cheesecake Bars

1 pkg of oreo cookies

1 roll of chocolate chip cookie dough

2 eggs

1/2 teaspoon vanilla

2 pkgs of cream cheese

caramel for drizzle

In a square baking dish , press the cookie dough into the bottom of the dish, place oreo cookies on top of the cookie dough. In a mixing bowl add the cream cheese(room temperature), 2 eggs, vanilla, pinch of salt. Mix until smooth and creamy. Pour mixture over the oreos evenly and then top with crumbled oreo cookies, bake at 325 for 35 to 40 minutes. Check them at the 35 minute mark so you dont over bake. Cool for at least 30 minutes before eating. Chill them if you like, Drizzle with Caramel before eating.

I double this recipe because it is not enough for us to have lots of left-over.


Caramelized Apple Crock Pot Oatmeal

Crock Pot Apple Oatmeal

2 pounds sweet or tart apples, chopped into 1 inch pieces. (peeling is optional) and I prefer tart apples.

3/4 cup brown sugar

1/8 teaspoon salt

1 tablespoon cinnamon

1.2 teaspoons ground nutmeg

1/4 cup lemon juice

2 cups of rolled, old fashioned oats

2 cups whole milk

2 eggs

1 1/2 cups water

1. Generously grease the bowl of a crock pot

2. Toss the apples, brown sugar, salt, cinnamon, nutmeg, and lemon juice in a large bowl, then add the oats and stir.

3. Either in the same bowl or a new one, whisk the eggs into the milk until the mixture is very smooth, add water and whisk again. Pour over the apple mixture.

4. Cook on low for 6-8 hours or on high for around 4-5 hours.

If you don't like crispy edges on the oatmeal then keep and eye on it, or cook it during a time when you can check it often. I let mine cook overnight. We loved it.



Plain green beans are transformedd into a spicy Asian side dish-

a natural accompaniment to pork or roast chicken.


2 tablespoons vegetable oil or 5 teaspoons vegetable oil and 1 teaspoon sesame oil

1 tablespoon chopped fresh ginger

3 cloves garlic, minced

1/4 teaspoon red pepper flakes

1 pound green beans, trimmed and cut into 1-inch pieces

salt to taste

3 tablespoons hoisin sauce

1/2 to 1 teaspoon soy sauce


1.  Heat a large, heavy skillet with a tight fitting lid. When the pan is hot, add the oil and heat it for 30 seconds. Add the ginger, garlic, pepper flakes, and green beans and cook over hight heat for 1 minute, stirring constantly. Add 1/2 cup of water and a generous pinch or two of salt. Cover the pan and steam for 6 minutes, or until beans are almost fully tender. Check on the water once or twice; if more is needed, add 1/4 cup. Add the hoisin and soy sauces and stir. Cook, uncovered, until the water evaporates and the sauce coats the beans thickly. Serve hot.

Makes 4-6 servings.



Serve with chips or on grilled fish or burgers.


1 1/2 cups peeled and finely diced fresh, ripe peaches

1 1/2 cups cored, seeded, and finely diced tomatoes

1/2 cup finely chopped red onions

1/2 cup finely chopped bell pepper

1 to 2 tablespoons fresh lime juice

1/4 cup chopped pickled jalapenos, plus 1 teaspoon juice

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh Italian parsley

2 to 3 teaspoons sugar

salt, to taste

1. Combine all of the ingredients in a bowl. Refrigerate for several hours.

Stir and taste occasionally, adjusting the seasoning as needed.

2. Transfer to one or more jars with a lid, cover, and refrigeerate for up

to a week.

Makes about 4 cups.




Italian Sausage & Two-Bean Skillet

In a large skillet heat 1 Tbsp. -extra virgin olive oil over medium heat. Add 4 uncooked Italian sausage links(1lb.);cook 10 minutes, turning occasionally. Add 2 peeled, sliced shallots and 1 Tbsp, minced garlic; cook 30 seconds. Add 2 cups reduced-sodium chicken broth, Bring to boiling;reduce heat. Simmer, covered, 5 minutes. Add 12 oz. green beans and one 15-oz can rinsed drained cannellini beans; return to simmer. Cover;cook 5 minutes or until green beans are crisp-tender and sausage is done (160 degrees F). Stir in 8ox halved cherry tomatoes and 1/3 cup chopped italian parsley.

I love this recipe, it is so awesome in the summertime, and also even hearty in the winter months.  Be sure to use fresh green beans, it just doesn't have the same great taste with over cooked canned beans from the grocery store shelf. Remember FRESH IS BETTER!!!

Chopped Green Bean Salad With Manchego

Cut 1 1/14 lb. green beans into 1-inch pieces;cook in a large pot of salted boiling water 4 minutes.  Transfer to ice water;drain, In a blender combine 1/3 cup red wine vinegar, 1/3 cup minced shallots, 1/2 tsp. black pepper.  Add 4oz. finely shredded Manchego or Parmesan (I prefer the Manchego) and 1/3 cup extra-virgin olive oil. Blend until smooth. In a bowl combine beans, dressing, 2 cups farro, 3/4 cup golden raisins, and 2oz chopped Manchego  or Parmesan.. Season to taste.  Makes 4 servings.

Kentucky Bourbon Sauce

In a heavy medium saucepan warm 2 tsp. vegetable oil over medium heat. Add 2 slices bacon, cut into 1/2-inch pieces; cook until crisp, 3-5 minutes. Drain; reserve drippings in pan.  Add 1 finely chopped yellow onion (2/3 cup) to pan;reduce heat to medium-low. Cook until soft and goldn brown, 8 to 10 minutes, stirring occasionally. Stir in 1 clove garlic, minced; cook 1 minute. Add 1/4 cup bourbon;increase heat to medium-high. Boil 1 minute. Add 1 cup ketchup, 1/4 cup water, 3 Tbsp cider vinegar, 3 Tbsp. unsulfured molasses (not blackstrap), 2 Tbsp.  dark steak sauce, 1 Tbsp.  spicy brown mustard, 1 tsp. liquid smoke and 1/2 tsp. hot pepper sauce. Bring to boiling over medium-high heat. Reduce heat. simmer, uncovered, 20 minutes or until reduced to 2 cups, stirring occasionally. Remove from heat, stir in cooked bacon.

This makes a great sauce for your grilled burgers!!

Spiced Rosemary Nuts

3 cups salted mixed nuts

2 tablespoons unsalted butter, melted

2 tablespoons coarsely chopped fresh rosemary

2 tablespoons packed dark brown sugar

1/2 teaspoon cayenne pepper

1. Preheat the oven to 350 degrees. Toss the nuts, melted butter, rosemary, brown sugar and cayenne in a large bowl until combined.

Spread the coated nuts in a single layer on a rimmed baking sheet.

2. Bake the nuts until fragrant and toasted, about 10 minutes. Let cool completely before serving.

Pizza with Cauliflower Crust

1 head cauliflower, stem removed

1 cup shredded mozzarella cheese

1/4 cup grated parmesan cheese

1/2 teaspoon dried oregano

Kosher salt

1/4 teaspoon garlic powder

2 large eggs, lightly beaten

1/2 cup marinara sauce (I use Bertolli Marinara with Burgundy Wine)

Sliced bell peppers and onion, for topping.

1. Preheat oven to 400 degrees. Line a baking sheet with parchment papr. Break the cauliflower into florets and pulse in a food processor until fine. Line a steamer basket with a kitchen towel(not terrycloth);set in a saucepan with 2 inches simmering water. Add the cauliflower, cover and cook 5 minutes. Drain well, then wing dry in the towel to get out all the moisture. Let cool.

2. In a bowl, combine the cauliflower with 1/2 cup mozzarella, the parmesan, oregano, 1/2 teaspoon salt, the garlic powder and eggs. Transfer to the center of the baking sheet and spread into a 10-inch circle to make a pizza crust. Bake until goldern, about 20 minutes.

3. Spread the marinara sauce on the crust; top with bell peppers and onion and sprinkle with the remaining 1/2 cup mozzarella. Return to the oven and bake an additional 10 minutes.

2 heads cauliflower
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground pepper
2 tablespoons pine nuts
1/4 cup golden raisings
1 tablespoon unsalted butter
1/4 cup fresh parsley, torn

1. Preheat the oven to 425 degrees. Cut off the cauliflower stems, then place the heads cut-side down and slice into 1/2-inch thick steaks. Arrange on a baking sheet in a single layer. Drizzle with olive oil and sprinkle with salt and pepper on both sides. Transfer to oven and bake until golden brown, 20-25 minutes, flipping after the first 10 minutes.
2. Meanwhile, add the pine nuts to a dray medium saute' pan and tast over medium heat until golden brown, about 3 minutes. Add the raisins and butter and season with salt. Cook, tossing, until the butter has melted and coats the pine nuts and raisins. Off the heat, stir in the parsley.
3. Transfer the roasted cauliflower to a serving platter. Pour the pine nut-raisin mixture ovr the top. Season with salt.




Combine 3 cups apple cider,1 cup pomegrante juice and the juice of 2 limes. Pour into ice filled glasses and top with seltzer. Garnish with lime wedges.



Combine 3/4 cup cold lager and 3/4 cup apple cider in a glass. Stir in 1 teaspoon jalapeno hot sauce: garnish with lime wedge.



Blend 3/4 cup each apple cider and usweetened coconut milk, 1 sliced banana and 1 cup each frozen strawberries, frozen mango and ice until smooth.



Combine 2 cups apple cider and 1 cup each pineapple juice, orange juice and cherry juice. Garnish with fruit.



Fill a small glass two-thirds full with apple cider. Add a scoop of vanilla ice cream, then sprinkle with apple pie spice.



Freeze apple cider in an ice cube tray. Simmer 4 more cups of cider and 2 cups raspberries in a saucepan until the raspberries break down, 7 minutes; strain and chill. Server over the cider ice cubes; garnish with raspberries.