2 Cabbage heads medium sized
10 White onions (with bite not sweetness)
10 green tomatoes (completely green)
8 Green bell peppers
8 Red bell peppers
6 Jalapeños
3/4 cup coarse pickling salt
4 cups cane sugar (beet sugar does not work as well) ** this can be adjusted to taste
3 Tbsp mustard seed
2 Tbsp of ground mustard
2 Tbsp of celery seed
3 tsp of tumeric
5 cups apple cider vinegar
2 cups of water
1. Chop all of the vegetables to your desired roughness/size. Place into a non-reactive pan. I use a large stainless steel stock pot. 
2. Sprinkle the salt over the vegetable mixture. Mix thoroughly, cover and let sit overnight in a cool place. Let sit at least 8 hours.
3. After sitting, rinse this mixture with cold water. You may want to do this in smaller batches to ensure a good rinse. I prefer using my sifter. It takes longer but it’s a better rinse and there’s less loss of chopped/shredded vegetables.
4. In a non-reactive pot add vinegar, water, sugar and spices to the vegetable mixture. Mix thoroughly.
5. Heat to boiling. Cut back heat and simmer for 5 minutes. Stirring frequently.
6. Ladle mixture into jars and put on lids. Water process pints for 15 minutes. I do my quarts for 25 minutes.
**Allow 2 weeks to cure after canning. This will ensure the best flavor. Think of how pickle flavors mature as the jars set.
**This recipe can easily be adjusted to taste. 

Beer-Battered Cauliflower with Lemon-Herbed Sauce

1 1/2 pounds cauliflower florets
1 cup plus 2 tablesppons self-rising flour,diveded
1/3 cup plain yellow cornmeal
1 teaspoon kosher salt
1 cup lager beer
2 teaspoons hot sauce
Vegetable oil, for frying
Kosher salt, for sprinkling
Lemon-Herb Sauce (recipe follows)
1. Line a rimmed baking sheet with paper towels. Place a wire rack on top of paper towels.
2. In a large resealable plastic bag, combie cauliflower and 2 tablespoos flour. Seal bag and shake wel. In a large bowl, combine cornmeal, 1 teaspoon salt, and remaining 1 cup flour. Add beer and hot sauce, whisking until combined.
3. Fill a large Dutch oven with oil to a depth of 2 inches and heat over medium heat until a deep-fry thermometer registers 350.
4. Working in batches, dip cauliflower in beer mixture, letting excess drip off.
Carefully place cauliflower in hot oil.
Fry, turning occasionally, until golden brown, 3 to 4 minutes. Removeusing a slotted spoon and let drain on prepared rack. Alpw oil to return to correct temperature between batches. Sprinkle cauliflower with salt. Serve warm with lemon-herb sauce.

Lemon-Herb Sauce
1 cup mayonnaise
1/2 cup sour cream
2 tablespoons chopped green onions
1 tablespoon packed chopped fresh parsley
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 teaspoon garllic paste
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper.
Mix all ingredients in a bowl, stir well , serve with cauliflower.




  • 1 Bauducco Original Panettone (26.2 oz), cubed
  • 1/4 cup olive oil
  • 1/4 cup butter
  • 1 onion, diced
  • 1 bulb fennel, diced
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 1/3 cup thinly sliced fresh sage
  • 1/3 cup finely chopped fresh thyme
  • 2 tsp salt
  • 1 tsp pepper
  • 1/2 cup dry white wine
  • 1/4 cup dried cherries
  • 1/4 cup chopped dried apricots
  • 2 eggs, beaten
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup finely chopped fresh parsley
  • 1 cup reduced-sodium chicken broth (approx.)
Directions:Sweet and savory, this rich stuffing is accented with aromatic vegetables, sage and dried cherries. Serve with roast turkey, pork or chicken.

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Serves: 6

1. Preheat oven to 350˚F. Toss cubed Bauducco Panettone with olive oil. Arrange in single layer on large baking sheet; bake for 15 to 20 minutes or until golden. Let cool completely. Transfer to large bowl.

2. Meanwhile, melt butter in large skillet set over medium heat; cook onion, fennel, carrot, celery, sage, thyme, salt and pepper for 5 to 8 minutes or until vegetables are slightly softened. Stir in wine, cherries and apricots; cook for 5 to 8 minutes or most of the wine evaporates. Let cool slightly.

3. Toss together toasted Bauducco Panettone, vegetable mixture, eggs, Parmesan and parsley. Gradually stir in enough broth until stuffing is moistened but not soggy. Transfer to greased 13- x 9-inch baking dish.

4. Bake for 20 to 30 minutes or until set in center and golden on top. Let stand for 5 minutes before serving.



  • 5.29oz semisweet chocolate chips
  • 1 Bauducco Chocolate Panettone
  • 2 tablespoon of expresso coffee
  • 1 tablespoon of rum
  • ½ glass of semi-skimmed milk
  • ½ cup of sugar
  • 1 tablespoon of lemon juice
  • 8.81oz of mascarpone cheese
Directions:Grate chocolate finely in a grater. Cut the Bauducco Chocolate Panettone into slices and set aside. Combine coffee and rum and sprinkle Bauducco Chocolate Panettone slices with this liquid. Prepare a cream by mixing milk, sugar, and lemon juice and mascarpone cheese. In a baking dish, assemble the tiramisu making layers in this order: cream, grated chocolate, slices of moistened Bauducco Chocolate Panettone; repeat another layer and finish with a layer of cream and grated chocolate. Put in refrigerator for an hour and serve cold.




  • 2 1/2 cups cubed Bauducco Panettone
  • 1 cup whole milk
  • 4 eggs
  • 3/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp salt
  • 1 tsp ground nutmeg
  • 1 cup raisins
  • 1/3 cup sliced almonds
Directions:This easy-to-make pudding is satisfying comfort food that everyone will love.

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Serves: 6

1. Preheat oven to 350˚F. In large mixing bowl, soak Bauducco Panettone pieces in milk.

2. Using electric mixer, beat together eggs, sugar, vanilla, salt and nutmeg; stir in raisins and almonds. Stir egg mixture into soaked Bauducco Panettone.

3. Spoon into greased 9- x 5-inch loaf pan. Bake for 40 to 45 minutes or until tester inserted in center comes out clean.

Tip: Top each serving with a dollop of whipped cream and drizzle of caramel sauce 







  • 3 C White Cheddar Cheese, shredded
  • 1 C Sharp Cheddar Cheese, shredded
  • 4 oz Cream Cheese, softened
  • 2 C Mayonaise, Hellmann's
  • 1/2 C Diced Pimentos, drained
  • 1/4 C Green Onions, minced, light and dark parts
  • 1/4 C Pecans, toasted and chopped


  1. In a large bowl combine the cheddars, cream cheese, mayo, pimentos, green onions, and pecans. Stir gently until well combined. Cover and chill for 1 hour before serving.
  2. Store in a covered container in the refrigerator for up to 4 days.

Chicken Pecan Salad

  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoon honey softened
  • 1 tablespoon Dijon mustard
  • 1 tablespoon poppy seeds
  • salt to taste
  • 4 cups chicken breast , cooked, chopped (about 2 chicken breasts)
  • 1 cup pecans , chopped
  • 1/2 cup dried cranberries
  • 4 green onions , chopped
  1. In a medium bowl, combine all dressing ingredients. Whisk until well combined. Add salt, to taste.
  2. In a large bowl, combine all salad ingredients. Add salad dressing and toss to coat. Add salt, to tast





6 cups mashed roasted sweet potato

1 1/2 teaspoons kosher salt, divided

1/4 cup firmly packed light brown sugar

1/2 cup chocolate milk

2 tablespoons butter, softened

3 large eggs

1 teaspoon vanilla extract

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon



1 1/4 cups all-purpose flour

1/2 cup firmly packed light brown sugar

1 teaspoon kosher salt

6 tablespoons unsalted butter, melted

1 tablespoon espresso powder

1/2 cup chopped pecans


1. In a medium bowl, combine all ingredients using hands until crumbly

Set aside until ready to use. 

1. Preheat oven to 350 degrees. 

2. In a large bowl, beat potatoes and 1 teaspoon salt with a mixer at medium speed until creamy.  Add brown sugar, chocolate milk, butter, eggs, vanilla, nutmeg, cinnamon, and remaining 1/2 teaspoon salt: beat until smooth.  Pour into a 13x9-inch baking dish. Sprinkle Coffee-Pecan Streusel onto sweet potato mixture. 

3. Bake until golden brown and bubbly, 35 to 40 minutes. Let stand for 10 minutes before serving. 


1 1/4 cups unsalted butter

1 cup granulated sugar

1 cup firmly packed dark brown sugar

3 large eggs

2 1/2 teaspoon vanilla extract

2 1/2 cup Swans Down Cake Flour

1 1/4 teaspoons baking powder

1 1/2 teaspoons salt. 

1. In a medium saucepan over medium heat, melt butter and carefully stir and cook until butter turns a medium-brown color and has a nutty aroma, about 10 minutes. Remove from heat and let cool to room temperature. 

2. Preheat oven to 350 degrees. Spray a 13x9-inch baking pan with baking spray with flour and line bottom of pan with parchment paper. 

3. In a large bowl stir together brown butter and sugars until combined. Add eggs and vanilla and beat with a mixer at medium speed until combined. 

4. In a separate bowl, whisk together Cake Flour, baking powder and salt. Gradually add flour mixture to butter mixture, whisking until combined. Pour batter into prepared pan. 

5. Bake until a wooden pick inserted in center comes out clean. 35-40 minutes. Let cool completely on a wire wrack. 


1 (1 pound) bag of Slap Ya Mama Cajun Seafood Boil

1 (8 pound) picnic ham

1/2 cup water

1 (12 ounce) can of cola

2 teaspoons Slap Ya Mama Original Blend Cajun Seasoing

1. Fill a large stockpot halfway full with water, and pour in the seasonin. Bring to a boil over medium-high heat and place ham in pot. Boil for about 1 hour. Remove ham" let drain and cool. 

2. Preheat oven to 400 degrees

3. Trim top skin from ham leaving a little fat.  In a crisscross pattern, slice top of ham about 1/4 inch deep. Pour 1/2 cup water in botttom of a roasting pan.  Add ham, pour cola over ham. Sprinkle ham with the seasinon. 

4. Bake for 30 minutes. Reduce oven temperature to 350 degrees and bake until there is a nice crisp on exterior of ham, about 30 minutes more. Serve immediately



Select ingredients:


  1. Combine hummus ingredients in a food processor or blender and blend on high speed until smooth. Serve in a bowl, using the tip of a spoon to create vertical lines throughout that look like the creases of a pumpkin.
  2. Garnish with one slice of green pepper at the top of the bowl as the “stem,” with the rest of the pepper to be used for dipping. Serve with baby carrots and cucumber slices.





    1. Preheat oven to 350°F and fill a mini-muffin tin with paper liners or spray with nonstick cooking oil. Pulse gingersnaps in a food processor or blender until finely ground into crumbs. Add butter and pulse again until clumpy.
    2. Evenly distribute crust into mini-muffin cups in tin, pressing down with fingers or with the back of a spoon. Bake for 10 minutes, then remove from oven and set aside.



    1. Preheat oven to 350°F and grease a 12-cup Bundt pan. In a small bowl, make the cinnamon-swirl by whisking together cinnamon, melted butter and brown sugar with a fork. Set mixture aside.
    2. In a standing mixer with a paddle attachment or hand mixer, cream together sugar, butter and salt. Add eggs one at a time and beat until just combined. Beat in vanilla extract, then beat in the sweet potato.
    3. In a separate bowl, whisk together cinnamon, baking soda and flour. Add dry ingredients gradually to the wet mixture, 1/2 cup at a time. Pour half of the batter into the Bundt pan, topping it with the cinnamon-swirl mixture. Pour over the remaining batter and bake for 1 hour, or until inserted toothpick comes out clean.
    4. Allow the cake to cool entirely before inverting onto a cooling rack. Whisk together powdered sugar, maple syrup and milk for glaze, then drip generously over the cake and serve.












  1. Preheat oven to 350°F. Add oats to a greased 13x9-inch glass baking dish. In a medium bowl, whisk together egg, vanilla, maple syrup and milk until smooth. Fold in pumpkin puree.
  2. In a large bowl, whisk dry ingredients: pumpkin pie spice, baking powder, salt and brown sugar. Pour wet mixture into dry and stir until well, until incorporated.
  3. Evenly coat oats with combined mixture. Bake for 30-45 minutes, or until liquid is set and edges are lightly browned.
  4. Serve warm, drizzled with maple syrup. Cut into individual servings and store in airtight containers for up to 5 days; leftovers can be reheated in a toaster oven or microwave for a quick breakfast.




Select ingredients:


  1. In a deep skillet, place the butter, onions, and garlic cloves and sauté until they’re softened and translucent.
  2. Add in the ketchup, the apple cider vinegar, the Worcestershire sauce, the brown sugar, the smoked paprika, the salt, the pepper, the soy sauce, and bring to a boil.
  3. Reduce the heat and simmer, stirring occasionally, until thickened.
  4. In a large bowl, place the chicken wings and toss them with half of the sauce. Let them marinate for 30 minutes.
  5. On a greased grill set on medium heat, cook the chicken wings, turning occasionally, for 20 minutes.
  6. Baste the chicken wings with the second half of the sauce and continue grilling for another 20 minutes. Grill until the internal temperature of the chicken wings reaches 165 degrees Fahrenheit.



Looking for a quick & easy dinner recipe after a busy day? Look no further than this French Onion Noodle Casserole recipe. Made with rotisserie chicken, egg noodles, French onion dip, some soup, cheese and crispy onions, you can have this entrée prepped and ready to eat in 40 minutes. Want to add some vegetables to this dish and make it a complete meal? Frozen peas are a great choice!


Select ingredients:

    1. Preheat the oven to 350°F and grease a 13x9” glass baking dish. Cook egg noodles according to package directions in a large pot. Remove from heat and drain. Return the noodles to your pot (with the burner off, but with the pot still warm).
    2. Add shredded chicken, French onion dip, soup and cheese, stirring until fully combined.
    3. Pour the entire pot into the glass baking dish, top with french-fried onions and bake for 30 minutes, or until warmed throughout. Then, serve.

Rhonda's Cabbage Casserole

1 medium head of cabbage shredded

1 can cream of mushroom soup

2 eggs

1 cup of milk

1 small onion chopped

1/2 bell pepper or banana peppers chopped

1/2 teaspoon black pepper( I used a little more)

1/2 teaspoon salt

1 teaspoon of your favorite dried herbs ( I use Yah's Best)

1 stick melted butter

1- 8 ounce bag shredded cheddar 


1 cup shredded cheddar for top

2 packs of ritz crackers, crushed

3 T melted butter

Mix all ingredients except for the topping ingredients, pour into a large baking dish and bake at 400 degrees until cabbage is done, Next mix the ritz crackers and butter and sprinkle over top and bake until brown. Remove from oven and sprinkle remaining shredded cheddar over the top and it will melt. I placed a cookie sheet over top of it until the cheese melted. 


MAKES 16 servings
1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into small pieces
3 cups self-rising flour
2 cups sugar
1 pkg. (3.3 oz.) JELL-O White Chocolate Flavor Instant Pudding
1 cup butter, softened
6 eggs
1-1/2 cups BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup BAKER'S ANGEL FLAKE Coconut
2 tsp. vanilla
Heat oven to 350°F.
Microwave chocolate in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min.; stir until completely melted.
Add remaining ingredients. Beat with mixer until blended.
Pour into greased and floured 12-inch fluted tube pan or 10-inch tube pan.
Bake 1 hour 5 min. to 1 hour 15 min. or until toothpick inserted in center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.



1 cup chopped Pecans
2 c all purpose flour
1 1/2 c sugar
2 eggs
1 tsp baking soda
1 tsp vanilla
pinch salt
1 – 20 oz can of crushed pineapple ( undrained ) in it’s own juice – not syrup


1/2 c butter or 1 stick
1 – 8 oz cream cheese, softened
1 tsp vanilla
1 1/2 c confectioners’ sugar

Preheat oven to 350 degree F.
Mix all of the cake ingredients together in a bowl.
Pour into a greased 9X13 inch pan and bake at 350 for 35 – 40 minutes (until top is golden brown).
Beat butter, cream cheese and vanilla together until creamy.
Gradually mix in powdered sugar.
Frost cake with cream cheese frosting while still warm.
Sprinkle with chopped nuts if desired.

Cushaw Pie


  • Pastry
  • 1 1⁄4 C all-purpose flour
  • 1 tsp granulated sugar
  • 1⁄2 tsp salt
  • 1⁄2 C unsalted butter, very cold and diced
  • Ice water, as needed (about 4 Tbsp)
  • Filling
  • 2 C cushaw puree (substitute butternut squash, sweet potato, or pumpkin)
  • 2⁄3 C granulated sugar
  • 2 eggs
  • Pinch salt
  • 1⁄4 tsp freshly grated nutmeg
  • 1 1⁄2 tsp ground cinnamon
  • 1⁄2 C heavy cream
  • 1 tsp vanilla extract


Pastry: Combine flour, sugar, and salt in the bowl of a food processor and pulse briefly. Add butter and pulse until the butter is about the size of peas and is coated in flour. Transfer mixture to a bowl. A tablespoon at a time, drizzle in ice water and stir until mixture barely holds together. Form the dough into a disk and wrap in plastic at least one hour. Roll into a circle to fit a 9-inch dish, transfer to dish, and fold any excess dough under to create a neat edge, crimping or fluting, if desired. Refrigerate.

Pecan Cake

Submitted by Linda R. Hall


  • ½ lb butter
  • 2 1/3 C sugar
  • 6 eggs
  • 4 C flour
  • 1 Tbsp nutmeg
  • 1 tsp cream of tartar
  • 1 tsp baking soda
  • 4 Tbsp grape juice
  • 1 C sour cream
  • 1 lb golden raisins
  • 2 lb chopped pecans
  • 1 C candied red cherries



Cream butter and sugar thoroughly, and add eggs one at a time. Add grape juice and blend thoroughly.

Sift together the dry ingredients and add alternately with the sour cream to the creamed egg mixture. Stir in pecans, raisins, and cherries. Pour batter into a greased and floured tube pan. Line bottom with parchment paper. Bake at 300° for 3 hours over a pan of hot water. Lay a piece of foil over the pan. Do not overbake this cake. It must be kept moist.

Kentucky Cream Cake


  • 1/2 C butter
  • 1/2 C shortening or lard
  • 2 C sugar
  • 5 eggs, separated
  • 1 tsp vanilla or almond extract
  • 2-1/4 C all-purpose flour
  • 1 tsp baking soda
  • 1 C buttermilk
  • 1 C coconut
  • 2/3 C chopped pecans or walnuts, optional
  • Icing
  • 8 oz cream cheese
  • 1/4 C butter
  • 4 C (1 pound) powdered sugar
  • 1 tsp va


    Heat oven to 350 degrees. Beat butter and shortening and keep beating as you add sugar. Add egg yolks one at a time, beating after each addition. Add vanilla. Add flour and soda alternately with buttermilk. Stir in coconut and nuts. Beat egg whites slightly and fold into batter. Bake in two 9-inch cake pans for approximately 40 minutes. Cool completely on racks.

    For icing, beat cream cheese and butter to mix. Add powdered sugar gradually, beating it in. Beat in vanilla. Frost cake; if desired, sprinkle top with a handful of chopped nuts.

Blackberry Jam Cake


  • 1 C butter  
  • 2 C sugar
  • 4 eggs, separated
  • 1 C buttermilk
  • 1 tsp baking soda
  • 1 C blackberry jam or jelly
  • 1 tsp cinnamon
  • 1⁄2 tsp cloves
  • 1⁄2 tsp allspice
  • 2 C flour
  • Filling and Topping
  • 3⁄4 C milk
  • 1⁄2 C nuts
  • 1⁄2 C raisins
  • 1⁄2 C sugar
  • Directions


    Heat oven to 350º. Grease and flour three 8-inch cake pans.

    Beat butter and sugar very well until fluffy. Add egg yolks and beat well. Add remaining ingredients except flour and egg whites. Beat well to combine. Stir in flour. With clean beaters, beat egg whites until stiff and fold them into batter.

    Reserve 3/4 cup batter. Spoon the rest among 3 cake pans. Bake 30 minutes. Remove from oven, cool in pans 10 minutes, then turn onto cake racks to cool.

    Filling and Topping
    Combine reserved batter with filling ingredients in a double boiler. Cook over boiling water, stirring, until the mixture thickens to spreadable consistency. Spread between layers and on top of cake. Serves 12.

Pineapple Pecan Cake

  • 2-1/2 C self-rising flour
  • 2 C white sugar
  • 1/2 tsp salt
  • 1 tsp soda
  • 1/2 C vegetable shortening or margarine
  • 1 tsp vanilla
  • 1 (8 oz.) can crushed pineapple
  • 3 eggs
  • Topping
  • 2 C white sugar
  • 1 stick margarine
  • 1-1/2 C evaporated milk
  • 1 C pecan pieces
  • 1 C coconut



Preheat oven to 350 degrees. Mix all ingredients for cake together and pour in a 9-by-13-inch pan that has been greased with butter (make sure that the pan is at least 2 inches deep). Bake 25-30 minutes until golden brown.

While cake is baking, combine sugar, margarine and evaporated milk and bring to a boil over medium heat. After mixture reaches boiling, reduce heat and simmer 10 minutes. Remove from heat and add pecans and coconut. Pour over warm cake and serve. This cake can be cut into bars and frozen individually. Serves 20.

Blackberry Chess Crisp



  • Topping
  • 1 C all-purpose flour
  • 1⁄2 C packed light brown sugar
  • 4 Tbsp unsalted butter, finely diced
  • Filling
  • 1 Tbsp finely ground cornmeal
  • 2 Tbsp all-purpose flour
  • 1⁄2 tsp fine salt
  • 1 1⁄2 C sugar
  • 4 large eggs
  • 1⁄4 C refined coconut oil, melted
  • 1⁄4 C whole milk
  • 1⁄3 C freshly squeezed orange juice
  • 1 Tbsp grated orange zest
  • 10 oz blackberries
  • Directions

    Preheat the oven to 400°. Spray a 9-inch square baking dish with cooking spray.

    For the topping, put the flour, brown sugar and butter in a medium bowl and use your fingers to rub the butter into the flour and sugar until a coarse meal is formed that clumps when squeezed together. Set aside.

    For the filling, put the cornmeal, flour, salt and sugar in a large bowl. Whisk to combine, then add the eggs and whisk until homogenous. Add the coconut oil, milk, orange juice and orange zest and whisk until smooth. Fold in the blackberries and pour into the prepared dish. Top evenly with the crumb mixture and bake until the center is set and the topping is golden brown, 45 to 50 minutes. Let cool on a wire rack for 30 minutes, then place in the refrigerator until cold, about 2 hours. Serves 8.

Kentucky Spoon Bread


  • 3 C milk
  • 1 1/4 C white cornmeal
  • 3 eggs
  • 2 Tbsp melted Stir cornmeal into rapidly boiling milk. Cook until very thick, stirring constantly, and turn down the heat to prevent boiling. Remove from burner and allow to cool. The mixture will be cold and very stiff. Add well-beaten eggs, melted butter, baking powder and salt. Beat with mixer 15 minutes. Pour into well-greased casserole. Bake 30 minutes at 375º.butter
  • 1 1/2 tsp baking powder
  • 1 tsp salt

Corn Pudding


  • 1⁄4 C sugar
  • 3 Tbsp flour
  • 2 tsp baking powder
  • 1 1⁄2 tsp salt
  • 6 eggs
  • 2 C whipping cream
  • 1⁄2 C butter, melted
  • 6 C fresh (Honey Select)
  • corn kernels (approx. 10 ears)


Heat oven to 350°. Combine sugar, flour, baking powder and salt.

Combine eggs, cream and butter in a bowl and beat to break up eggs. Add dry ingredients and stir to blend. Add corn and stir. Pour mixture in a greased 9×13-inch dish. Bake for 30 minutes. Serves 8.


Nest Pie


  • Crust
  • 4 C sweetened flaked coconut
  • 1⁄2 C sugar
  • 1⁄2 C egg whites (4 whites from large eggs)
  • 1 tsp vanilla extract
  • Filling
  • 1⁄2 C butter
  • 1 C semisweet chocolate chips
  • 1⁄2 C brown sugar
  • 1⁄2 C sugar
  • 2 eggs
  • 1 tsp vanilla
  • Directions

    Heat oven to 325°. Grease well a 9-inch pie pan. Combine coconut and sugar in a large bowl. Add unbeaten egg whites and vanilla and mix with your hands or a large spoon. Press 1⁄3 of the mixture into and up the sides of the pie pan and bake for 10 minutes. Edges will be brown.

    Combine butter and chocolate chips in a medium bowl, cover and microwave just long enough to melt. Stir in sugar. Add eggs and vanilla and beat to blend. Scrape into crust and bake 20 minutes. Remove pie and dab remaining coconut mixture around the edges of the pie. Bake another 20 minutes, or until the coconut is brown. Serves 8.

Kentucky Sand Pie

  • Crust
  • 1 C flour
  • 1 stick margarine, melted
  • 1/2 C pecan pieces
  • First Layer
  • 8 oz pkg cream cheese, softened
  • 1 C powdered sugar
  • 1⁄4 C whipped topping
  • Second Layer
  • 3 oz box vanilla pudding
  • 1⁄4 C pecan pieces
  • 1 1⁄2 C milk
  • Third Layer
  • 1 C whipped topping
  • 1⁄4 C pecan pieces
  • Directions

    For crust: Combine crust ingredients; spread into 9-inch pie pan; bake at 350° to light golden brown. Cool.

    For first layer: Mix until creamy; spread in cooled crust.

    For second layer: Mix until thick; spread over first layer.

    For third layer,: Top with whipped cream and more pecan pieces.


KRAUT BIEROK (Cabbage Pocketss)


A German recipe. I actually love these so much, I’ve been known to eat them for breakfast. And if you’ve got cabbage haters in the family, just substitute rice!


  • 2 packages (7g Packet) Yeast
  • ½ cups Sugar
  • 1-½ Tablespoon Salt
  • 3-½ cups Warm Water
  • ½ cups Oil
  • 1 Tablespoon Vinegar
  • 8 cups Flour
  • 2 cloves Garlic, Minced
  • 1 whole Onion, Chopped
  • 1 pound Ground Beef
  • 1 whole Cabbage, Shredded
  • Salt And Pepper, to taste


Mix the yeast, sugar, sat, warm water, oil, vinegar, and flour together. Let rise 1 hour. Punch down. Let rise 45 minutes. Roll out to about 1/16″ thick.

Saute garlic and onions; add ground beef and fry until browned. Add cabbage and fry until tender (tastes better if cabbage is browned well). Salt and pepper to taste.

Cut the dough into 5×5″ squares and put a generous portion of the beef mixture on the middle of each square. Gather all 4 corners together and pinch shut each diagonal seam toward the center. Turn upside down on a baking sheet.

Bake for 20 minutes at 400 degrees. Brush with butter when they come out of the oven.


2 pounds carrots, peeled and coarsely chopped

1 medium yellow onion, quartered

4 cloves garlic, crushed

6 sprigs fresh thyme

1 tablespoon olive oil

1 teaspoon kosher salt

1/4 teaspoon black pepper

2 quarts vegetable broth, divided

1/4 teaspoon ground corriander

1/2 teaspoon curry powder

1/4 cup heavy whipping cream

Garnish: fresh cilantro leaves

One- Preheat oven to 425 

Two-On a rimmed baking sheet, place carrots, onion, garlic, and thyme. Drizzle with oil, and sprinkle with salt and pepper. 

Three-Bake until vegetables are tender and beginning to brown, about 30 minutes. 

Discard thyme. 

Four-In the container of a blender, place vegetables, Add 1 quart broth; puree until very smooth. 

Five-In a large Dutch oven, place vegetable puree.  Add coriander, curry, and remaining 1 quart broth;bring to a boil over high heat. Reduce heat to low;simmer for 20 minutes, stirring occasionally. Remove from heat; stir in cream just before serving. Garnish with cilatro, if desired. 


  • 3/4 Cup Mayonnaise
  • 1/4 Cup Sour Cream
  • 1 Tablespoon Red or White Wine Vinegar
  • 2 Teaspoons Italian Seasoning
  • 1 teaspoon Olive Oil
  • 2 Cloves Garlic, Minced
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1 Pinch Granulated Sugar, About 1/8 teaspoon
  • 3 Large Cucumbers
  • 1 Medium Red Onion
    • In a medium bowl whisk together the mayonnaise, sour cream, red or white wine vinegar, Italian seasoning, olive oil, garlic, salt, pepper, and sugar.
    • For best results, cover and chill the dressing for at least one hour, and up to a full day before making the salad.
    • Thinly slice the cucumbers and red onions about 1/8-1/4 inch thick.
    • Mix the dressing together with the onion and cucumber. Serve immediately, or chill until ready to serve


  • 1 lb elbow macaroni
  • 6 oz cheddar cheese cubed
  • 1/2 red onion minced
  • 4 celery stalks diced
  • 1 red bell pepper diced
  • 1 cup frozen peas
  • 1/2 cup mayo
  • 1/4 cup apple cider vinegar
  • 1/4 cup fresh dill
  • 2 tablespoons sugar
  • 2 tablespoons Dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon pepper
    1. Cook the elbow macaroni until al dente. You want them still firm. Immediately run the pasta under cold water so it isn't sticky and prevents it from over cooking. Drain well.
    2. In a large mixing bowl, toss together cooked pasta with the cubed cheese, onion, celery, bell pepper, and peas
    3. Personally, I like to add a little Korean red pepper to this just to kick up a notch. 


  • 1 (20 ounce) crushed pineapple, undrained
  • 1 to 2 tablespoons of granulated sugar, or to taste
  • 1 large  box of  cherry flavored gelatin
  • 2 cups   cottage cheese
  • 2 cups of  Cool Whip
  • 1/2 cup of mini marshmallows, optional
  • 1/2 cup of finely chopped pecans, optional


Add pineapple, with it's juices, and sugar to a saucepan and bring to a boil; stir in the gelatin until blended, remove from heat and let mixture cool completely. cream cottage cheese in a food processor or blender along with a spoon or two of the cooled pineapple mixture. Combine the pineapple mixture, cottage cheese and whipped topping; stir until well blended. Add marshmallows and pecans if using, stir well, cover and refrigerate until set, about 2 hours or longer. To serve, spoon into dessert bowls.

Creamsicle Salad: Omit the pineapple and substitute one 15 ounce can of mandarin oranges. Exchange the red jello for orange. Boil the oranges with their juices and jello as above; let cool slightly and continue preparation as above.


  • 4 ears fresh corn
  • 2 tablespoons butter
  • 1 clove garlic grated or minced
  • 1/4 cup freshly grated Parmesan
  • 1 tablespoon freshly chopped parsley


  1. Preheat grill to 350-400 degrees F. Remove most of the husks on the corn and leave the innermost layer intact. Pull them back just enough to remove the silks, then place back over the corn.
  2. Place corn on preheated grill. Cook, turning once or twice until kernels are bright yellow, 15-20 minutes.
  3. In the meantime: place butter and garlic in a small heat-safe bowl. Microwave until butter is melted, 10-15 seconds.
  4. Remove remaining husks and brush the corn kernels with melted garlic butter while still hot. Sprinkle with Parmesan cheese and parsley.


4 lb zucchini
2 onions
4 heaping tablespoons salt
4 cups ice cubes
3 cups apple cider vinegar
3 cups white vinegar
4 cups sugar
2 tsp whole mustard seed
2 tsp whole peppercorns
1/2 tsp ground tumeric

Slice zucchini 1/8 inch thick.( I use my mandaline that I purchased from Target ,It's worth buying one.) Slice onions thinly. Mix zucchini and onion in large bowl. Toss with salt and ice cubes.  toss with salt and ice cubes and refrigerate for 3 hours. 

Drain zucchini and onion. Rinse with cold water and drain again. Divide zucchini and onion into eight pint jars.

In pan, bring all other ingredients to boil. Pour the liquid into the jars over the zucchini and onion. Allow 1/2 inch head space. Place lids and rings onto jars and process in hot water bath for 10 minutes.

Then grill some burgers and layer in the pickle!

  • Pink salt, vegan mayo, black pepper.

  • Korean red pepper. Milder than cayenne pepper.

Healthy Turkey Spinach Salad Wraps

Below is the recipe both myself and my kids love. No guilt from eating mayonais , get the veggies we need and a lot less calories. Besides that it tastes great. You can also serve it on a plate in salad form as I like to do. Just add some fresh pineapple sprinkled with the red pepper & toss in a couple toasted pecans or almonds. Garnish with fresh mint leaves.

  • 2 cups chopped fresh spinach, 1 cup fresh grated carrot, 1/3 cup diced red onion, 1 cup diced cooked organic turkey breast, 1 peeled and diced granny smith apple 1/2 cup vegan mayo, salt, black pepper, & Korean red pepper to taste. Mix together well.

  • Salad-turkey mixture on a multigrain flatbread.

  • It was so good that I started eating before I took the photo lol.



Strawberry Pound Cake
2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed
1 cup butter
2 cups sugar
4 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup buttermilk
1/2 cup chopped pecans optional
1/4 teaspoon strawberry extract
1 1/2 cup confectioners sugar
1/2 cup sliced fresh strawberries
1/2 teaspoon vanilla extract
1/4 teaspoon strawberry extract
1/2 cup butter

Drain strawberries, reserving 1/2 cup juice. Chop the strawberries; set juice and berries aside.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the dry ingredients; add to creamed mixture alternately with buttermilk and mix well. Stir in the pecans, chopped strawberries and extract.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/4 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from the pan to a wire rack.
In a small saucepan, combine the butter and reserved strawberry juice. Add the sliced strawberries. Bring to a boil; cook and stir for 1 minute. Remove from the heat; stir in extracts and confectioners sugar. Glaze warm cake


Calico Squash

2 cup sliced yellow squash
2 cup sliced zucchini
1 medium onion, chopped
1 cup shredded carrot 
1/4 cup flour
1/2 cup mayonnaise
1 cup milk
1 tsp salt
 1/2 tsp garlic powder
1 tsp sage
1/2 tsp pepper
1 cup bread crumbs
1 cup shredded cheese

Toss squash, zucchini, onion and carrot with flour. Stir in all other ingredients except bread crumbs and cheese. Pour into casserole dish. Top with bread crumbs and cheese. Bake for one hour at 350.


  • Author: Fork & Beans
  • Prep Time: 40 mins
  • Cook Time: 10 mins
  • Total Time: 50 mins
  • Yield: 6 small tortillas



  1. In a saucepan, add the spinach and water, bringing to a small boil, covered. Allow to wilt for 5 minutes. Place in a blender and mix until smooth.
  2. Whisk together the flour and salt in a medium bowl.. Add the spinach puree and olive oil into the flour mix. Add 1 tablespoon of water if the flour mix is too dry. Add more water (if needed) until the dough does not stick to your fingers. Be sure to break the dough in half and feel the inside too. If too sticky add a tablespoon of flour at a time until smooth. Create two smooth balls and chill in the fridge for 30 minutes.
  3. Heat a nonstick skillet on medium-high heat. Create 3 equal-sized balls from each dough ball. Roll between two pieces of parchment paper.
  4. Heat the tortilla for one minute on each side or until nice brown spots develop. Place in a tortilla warmer or on a plate covered with a tea towel.


Peanut butter pie

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup white sugar, plus 1 tablespoon for whipped cream topping
  • 6 tablespoons butter, melted
  • 2 cups heavy cream, plus 1 cup for whipped cream topping
  • 2/3 cup creamy peanut butter
  • 1/4 cup molasses
  • 1/4 cup dark brown sugar
  • 1 tablespoon plain gelatin powder
  • 2 tablespoons water

Crunchy praline topping

  • 1/2 cup dark brown sugar
  • 1/4 cup rum
  • 1 cup walnuts, coarsely chopped
  • 1/2 cup raisins
  • Directions

    1. Combine graham cracker crumbs, 1/4 cup sugar, and butter in a large bowl until the mixture has the consistency of wet sand. Press it tightly into a 9-inch pie plate, using a measuring cup to smooth the bottom and your fingers to smooth and pack the crumbs up the side of the pan. Place in the refrigerator to set while you prepare the filling.
    2. In a medium saucepan, combine 2 cup heavy cream, peanut butter, molasses, and brown sugar. Cook over medium-high heat, whisking vigorously, until the mixture is smooth and starts to simmer.
    3. Meanwhile, place the gelatin and water in a very small pan. Wait 1 minute and then gently heat over medium-low heat until the gelatin is completely dissolved. Add all of the gelatin into the peanut butter mixture, whisking to fully incorporate.
    4. Pour the pie filling into the cooled crust. Wait for the filling to come to room temperature, then cover with foil and chill in the refrigerator for 5 hours or overnight.
    5. For the praline topping, add the remaining 1/2 cup dark brown sugar and rum to a medium saucepan and bring to a rapid simmer over medium-high heat. Continue cooking, stirring occasionally, until the the mixture becomes thick and syrupy. Now add the walnuts and raisins and mix to coat everything in the caramel. Spread this mixture over the chilled pie and place back into the refrigerator for 5 to 10 minutes to set again.

Rhonda's 3 Bean Chili

1 pound ground beef

1 chopped onion

1 can manwich sauce

1 can rotel with green chilis fire roasted tomatoes

2 cans kidney beans

1 can black beans

1 family size can baked beans

1 Tablespoon chili powder

1 teaspoon smoked paprika

1 teaspoon sugar

Cook ground beef with onion and drain. 

Add all other ingredients, simmer for 20 minutes on medium heat. 

Serve with crackers, sour cream, cheddar cheese etc. 


1 cup dry oats

2 2/3 cups water

1 teaspoon vanilla (optional)

1-2 dates (optional)

Place dry oats and water in a blender, mix until very smooth. Pour into a nut milk bag and squeeze all liquid out of the bag. 

There! You now have oat milk. 

If you want it to be sweetended you can add the dates, if you want a flavor you can add the vanilla. Or you can add both. 

You can also add more water according to your taste. I use this for mixing my protein drink powder because it is a better option than using regular milk. 










COOK GROUND BEFF STIRRING CONTANTLY SO IT IS VERY FINE. (DO NOT DRAIN GREASE) You can remove the grease later but if you do it before mixing in the soup and spices it does not have the same texture or the same taste. 



If you want a larger batch just double all ingredients except for soup unless you are doing more than 2 pounds of ground beef. 

Avocado Tuna Salad

2 tablespoons lime juice
1 teaspoon red wine vinegar
2 teaspoons red onion (minced)
6 ounces can solid white tuna (in water)
1 avocado (mashed)
1 small plum tomato (seeded and chopped)
to taste salt and pepper

These are all good and simple. You will love them.

Asian Quinoa Salad


1 1/2 cups cooked quinoa (I use Organic Tri-color Quinoa)

1/2 cup diced red onion

1/2 cup diced carrot

1/2 cup chopped apple ( I use honey crisp) and toss the apples in a small amount of lemon juice so they do not turn color

1/2 cup chopped brocoli florets

1/2 cup raisins or crasins,  either will do. 

1/2 cup chopped bamboo in chili oil ( this comes in a glass jar, not bamboo shoots in the can)

1/3 cup finely chopped fresh mint

1/4 cup of oil from the bamboo shoots

1/4 cup toasted pecans

1/4 cup soy sauce

1 tablespoon sesame oil

Top with a couple pieces of bamboo & a sprig of fesh mint. 

Mix all of the above in a bowl, toss with the oil mixture and enjoy!!

I was so hungry for something with an asian flair, but also healthy that I made this up with what I had on hand at home. The kids loved it and we will be making this often. 


Butternut Squash Chili

1 Tbl. olive oil or avocado oil
1 Lb. lean ground beef
1 c. diced onion
2 green bell peppers, ribbed, seeded and chopped
2 c.  peeled and cubed butternut squash
1 (14.5 oz.) can low-sodium chicken broth
2 (14.5 oz.) cans diced tomatoes, undrained
1 (15 oz.) can low-sodium pinto beans, drained and rinsed
1 (15 oz.) can low-sodium white beans, drained and rinsed
1 (15 oz.) can low-sodium black beans, drained and rinsed
2 tsp. cumin, or to taste
1 1/2 tsp. chili powder, or to taste
1 1/2 tsp. garlic powder, or to taste
1 tsp. paprika (I like to use smoked paprika), or to taste
1 tsp. dried oregano, or to taste
salt and pepper, to taste






Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.

Breakfast STrata with Sausage, Spinach, and Leeks

This recipe should make 10 servings. 

5 tablespoons unsalted butter, divided

2 leeeks, halved lengthwise and thinly sliced (white and light-green parts only)

1 clove garlic, minced

1 pound smoked sausage, diced

1(8-ounce) package fresh baby portobello mushrooms, sliced

2 teaspoons kosher salt, divided

1(10-ounce) bag fresh spinach, stemmed

8 large eggs

1 cup heavy whipping cream

1 cup whole milk

1 tablespoon whole-grain mustar1/2 teaspoon ground black peppe1(16-ounce) loaf italian bread, cubed and toasted

1. Spray a 13x9-inch baking dish with cooking spray. 

2. In a large skilet, melt 3 tablespoons butter over medium-high heat. Add leeks and garlic;cook,stirring frequently, until softened, about 5 minutes. Remove leeks, and add sausage. Cook over medium heat until browned, 6 to 8 minutes;remove sausage and let drain. 

3 In same skillet, melt remaining 2 tablespoons butter over medium-high heat. Add mushrooms and 1 teaspoon salt. Cook, stirring occasionally, until muchsrooms are browned and tender, about 10 minutes. Stir in spinach;cook until wilted. 

4. In a large bowl, whisk together eggs, cream, milk, mustard, pepper, and remaing 1 teaspoon salt. In another large bowl, place cubed bread. Pour egg mixture over breadl Add leeks, garlic,sausage, mushrooms, and spinach;toss to combine. Pour mixture into prepared pan. Cover and refrigerate overnight. 

5. Remove from refrigerator, and let stand for 30 minutes. 

6 Preheat oven to 350

7. Bake until golden brown and a wookn pick inserted in center comes out clean, 45 to 50 minutes. 


  • 1 Cup Sugar
  • 4 Tablespoons Butter
  • Grated rind and juice of two large or three small lemons
  • 4 eggs, separated
  • 1 pie crust (baked)
  1. Cream sugar with butter until light and fluffy. Beat in egg yolks. Add grated lemon rind and juice, beat in. Beat egg whites in a separate bowl (with clean beaters) until stiff and lightly fold in. Pour into pie shell and bake at 350 until set and light, about twenty five to thirty minutes.
Allow to completely cool before cutting. Even better if you make a day ahead of time and refrigerate until serving.


  • 2 Cups milk
  • ¾ Cup sugar
  • ½ Cup Bisquick Baking mix
  • 4 eggs
  • ¼ Cup butter, melted and cooled
  • 1½ teaspoons vanilla
  • ¼ cup lemon juice (bottled is fine)
  1. Spray 9 inch pie plate generously with cooking spray.
  2. Place all ingredients in a blender.
  3. Mix on low speed for three minutes. Pour into greased pie plate. Let rest for five minutes before placing in oven.
  4. Bake at 350 for forty minutes. Allow to cool before cutting. Refrigerate leftovers. May be served straight from the fridge if you prefer it chilled.


1- 9" Pie Crust

1 +1/2 cup coca-cola (12 oz can)

1/4 cup cocoa

1/3 cup brown sugar

1/4 cup corn starch

4 Tablespoons real butter

1 teaspoon vanilla


  1. Combine all ingredients except vanilla in a sauce pot and then place over medium heat. Stir constantly with a whisk until thickened, 5-10 minutes. Remove from heat and stir in vanilla. Pour into graham cracker crust or baked and cooled traditional crust. Cover and place in the refrigerator until thoroughly chilled.
  2. For ganache, chocolate chips and cream in microwave bowl. Place bowl in microwave for 45 second intervals, stirring after each, until chips are melted and mixture is creamy and easy to blend. Stir together until thoroughly blended and creamy. Allow ganache to cool for five to ten minutes before spreading on top of refrigerated pie.
  3. If you’d like to decorate this pie for serving, top each piece with a dollop of whipped cream and a red cherry. Store in refrigerator.




  • 1 cup / 200 g risoni / orzo pasta
  • 350 g / 12 oz cherry tomatoes , halved (or 2 large tomatoes)
  • 2 Lebanese / Persian cucumbers , diced
  • 150 g / 5 oz firm feta , cut into 1/2cm/ 1/2" cubes
  • 1/4 - 1/2 red onion , cut into wedges and sliced thinly
  • 1 green capsicum/bell pepper , cut into 3 cm / 2.25" strips (Note 1)
  • 150 g / 5 oz whole black olives , seed in (adjust qty to taste)
  • 1 1/2 tsp dried oregano
  • 2 tsp lemon zest
  • 3 tbsp lemon juice
  • 5 tbsp olive oil
  • 1 tsp Dijon mustard (or other mild mustard)
  • 1 garlic clove , minced
  • 1 tsp sugar
  • 1/2 tsp salt
  • Black pepperInstructions
    1. Place Dressing ingredients in a jar and shake well. Set aside for 10+ minutes.
    2. Cook orzo / risoni per packet directions. Drain and rinse under cold water to stop them cooking further. Drain well.
    3. Place orzo and remaining Salad ingredients in a bowl. Drizzle with dressing and toss gently to coat. Serve!


Sweet Potato Biscuits

1 sweet potato, cooked and mashed
3 cups whole wheat flour (or a combination of wheat and white flours, if using white flour you may need a little more flour)
4 tsp baking powder
1 tsp salt
1/2 cup cold butter, cut into 8 pieces
3 T honey or 1/4 cup brown sugar

Cook and mash sweet potato. Measure 2 cups sweet potato. If you don't have quite 2 cups, just add enough milk to make 2 cups. Stir in 2 T apple cider vinegar. Cool.

Mix flour, baking powder, and salt in mixing bowl or food processor. Add butter and mix or pulse until butter is pea size or smaller.

If using food processor, dump flour mixture into a bowl. Add honey and cooled sweet potato and mix briefly with a spoon. You may need to knead briefly with you hands until it comes together but do not over mix.

Turn onto a floured counter and pat flat. If the dough is too sticky, sprinkle with flour and fold like a letter, then pat flat again. Cut with biscuit cutter or knife. (Square biscuits taste fine!) Makes 12-15 biscuits depending upon the size.

Place on a greased cookie sheet. If you wish, brush tops with milk. Bake at 450 degrees for 12 minutes.


  • 1 (7 ounce) jar marshmallow fluff
  • 1 (8 ounce) package cream cheese softened
  • 1 cup vanilla yogurt
  • Splash of maraschino cherry juice
  1. Place all of the ingredients in a bowl and blend with a hand mixer untilsmooth. Serve with fresh fruit.


1/4 cup chopped onion
1 cup shredded cheddar cheese
1 cup bread crumbs
salt and pepper to taste
3 cups shredded zucchini
2 eggs, slightly beaten

In bowl  mix onion, cheese, bread crumbs, and seasonings. Squeeze as much liquid from zucchini as possible. Toss in bowl with onion/cheese mixture. Toss eggs with remaining ingredients. Spoon onto baking sheet, pressing into flattened balls. Bake at 400 degrees for about 12-15 minutes or until slightly browned.


1/2 cup brown sugar
2 T butter
1 tsp cinnamon
3 large pork chops 
2 medium sweet potatoes, chopped
3 apples, peeled and chopped

Mix brown sugar, butter, and cinnamon until crumbly; set aside. Place pork in 9x13 dish. Arrange sweet potatoes and apples around pork. Sprinkle with brown sugar mixture. I added a small amount of water - maybe a half cup - so it would not dry out. Cover and bake at 350 degrees until pork is done. 

If you want to kick it up a notch add of fresh brussels. Just wash , slice in half and bake with the pork chops and sweet potato. 


The Best Ice Cream Dessert

6 eggs, separated
2 cups sugar, divided
2/3 cup water
1 tsp vanilla
1/2 cup cocoa
1 1/3 cup flour
1 box vanilla ice cream
Oreo cookies, crushed (just enough for a thin layer.)
2 cups peanut butter
1/2 cup butter
1 cup milk
2 cups confectioner' sugar
1 tsp vanilla
Cool Whip

Beat 6 egg whites until foamy, then slowly add 1 cup sugar and beat until stiff. Set aside. Beat egg yolks three minutes. Add 1 cup sugar and beat two minutes. Add water, vanilla, cocoa, and flour. Beat well and then gently fold in beaten egg whites. Pour into two greased 9x13 inch pans. Bake at 350 degrees for 15-20 minutes. Cool.

Cut ice cream into 1/2 inch slabs and place on top of cake. Spread a thin layer of Oreo cookie crumbs.

In saucepan, melt peanut butter, butter, milk, confectioners' sugar and vanilla until almost boiling. Cool. Spread on cakes. Top with Cool Whip. Freeze. Enjoy!



  • 1 box white cake mix
  • 4 tablespoons strawberry gelatin powder
  • 1 tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 cup vegetable oil
  • 4 eggs
  • 1/4 cup milk
  • 1/2 cup pureed strawberries
  • 1 teaspoon vanilla
  • 1/2 teaspoon coconut extract
  • 1 cup coconut chopped
  • 1/2 cup coconut chopped
  • 6-8 strawberries sliced. plus additional strawberries for garnishstructions
    1. Begin by preheating your oven to 350 degrees F. Grease and flour two 9-inch round cake pans and set aside.
    2. In a mixing bowl, add the white cake mix, strawberry gelatin powder, all-purpose flour, and baking soda. Whisk to combine. Next beat in the oil, eggs, milk, pureed strawberries, vanilla, and coconut extract. Then stir in the chopped coconut.
    3. Divide the batter evenly between the two prepared pans. Bake for 25-30 minutes or until a toothpick inserted near the center of each layer comes out clean.
    4. Cool the pans on a wire rack for about 10 minutes. Remove the cake from the pans and leave it on the racks until it is completely cool.
    5. While the cake cools, make your cream cheese frosting. Prepare as directed, but mix in 1/2 cup of chopped coconut.
    6. Once the cakes are cool, spread a layer of frosting onto the top of one cake. Top with sliced strawberries. Place the second layer of cake on top of that and frost the rest of the cake. Garnish with fresh strawberries.
    8. 1 8oz pkg of cream cheese, 1 teaspoon vanilla extract, 1 1/2 cup powdered sugar. Mix cream cheese, vanilla and beat well, add powdered sugar and 1/2 cup coconut. 


  • 1 pound Campanella pasta cooked and cooled
  • 2 boneless skinless chicken breast, cooked and cubed
  • 4 hard boiled eggs cut into pieces
  • 12 ounces bacon cooked and chopped
  • 1 cup cherry tomatoes halved
  • 3 cups chopped romaine
  • 1 1/2 cups crumbled blue cheese
  • 2 avocados peeled, pitted, and chopped
  • 1 tablespoon lemon juice freshly squeezed
  • 1/2 cup extra virgin olive oil
  • 3-4 tablespoons white balsamic vinegar
  • Salt and pepper to taste
    1. In a large bowl, add the cooked pasta,chicken, eggs, bacon, tomatoes, chopped romaine, and crumbled blue cheese.
    2. In a small bowl, toss the chopped avocado with the lemon juice*.
    3. Add the avocado to the pasta mixture. Drizzle with olive oil and white balsamic vinegar. Toss lightly to combine. Add salt and pepper to taste.
    4. If you are entertaining I love the layerd food in a bowl on top of the pasta as in the photo. It can be tossed together right before serving after guest arrive. 


  • 1 package (8 ounces) cream cheese softened
  • 1/2 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 1 cup finely chopped romaine lettuce
  • 8 bacon strips cooked and chopped
  • 4 plum tomatoes chopped
  • 4 green onions chopped
  • 1 1/2 cups shredded cheddar cheese
  • Tortilla scoops or a baguette sliced and toasted
  1. In a small bowl, beat together the cream cheese, mayonnaise, and Parmesan until smooth.
  2. Spread in the bottom of a shallow dish (large pie plate or 8x11-inch baking pan); then layer with the lettuce, bacon, tomatoes, onions and cheddar cheese. Refrigerate until serving. Serve with tortilla scoops or toasted baguette slices.
  3. I like to layer mine inside of a lettuce head that has been scooped out. I use the inside of the lettuce that I scooped out to chop up for the reicpe. 


  • 1 pound bow-tie pasta, cooked, drained and cooled
  • 1 cup frozen fire-roasted corn thawed
  • 1 cup chopped roasted red peppers
  • 2/3 cup canned black-eyed peas rinsed
  • 2/3 cup canned pinto beans rinsed
  • 2/3 cup canned black beans rinsed
  • 2 jalapeños thinly sliced
  • 4 ounces Monterey Jack cheese cut into small cubes
  • Salt and pepper to taste
  • 1 cup cherry tomatoes, halved
  • 1 avocado diced for topping. 
  • 1 1/2 cups mayonnaise
  • 1 packet dry ranch dressing mix
  • 1/2 cup milk
    1. In a large bowl, toss together the pasta, corn, red peppers, beans, jalapeños, and cheese.
    2. In a small bowl, whisk together the mayonnaise, dry ranch dressing, and milk.
    3. Pour the dressing on the pasta salad mixture. Toss gently to evenly combine. Add salt and pepper to taste. Refrigerate until you're ready to serve.


  • 3 cups diced cooked chicken breast (a little over 1 pound uncooked chicken breasts)
  • 1 (6 ounce) bag snow peas, roughly chopped
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 1/4 cup diced red onion
  • 1/2 cup plain Greek yogurt
  • 1/2 cup mayonnaise
  • 1 1/2 teaspoons grated fresh ginger
  • 1 teaspoon lime zest
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
    1. In a large bowl, stir together the chicken, snow peas, water chestnuts, and red onion.
    2. In a small bowl, whisk together the yogurt, mayonnaise, ginger, lime zest, lime juice, salt, and pepper. Pour over the chicken and snow pea mixture and mix gently to combine. Cover and refrigerate for at least an hour before serving.
    3. NOTE-you can add anything you like and make it fun!!!

As the new day dawns, Dear Lord Let me be Thankful for all you have given me.


Simple great tasting recipe that we love. I made it up mostly myself, a few things that I forgot to add. When heating the rice with the oil do so over medium heat, Total cups of rice 6 cups jasmine rice, 6 cups water, 2 cans rotel tomatoes with green chilies, 1 can of rinsed black beans, 1/2 teaspoon Badia brand yellow coloring. I also think that my video cut off so once everything is mixed together, place the pot of rice into the oven and bake at 350 for about 30 minutes then remove and stir it and put back into the oven. I always sample it and if it is still hard you can mix a little more chicken broth and pour into it before placing it back into the oven until tender.

  • After about 30 minutes in the oven. I then had to add two more cups of chicken broth and then stirred it again really well and returned it to the oven for another 10 minutes.

  • Finished rice. Baked perfectly and so yummy.

Life is Precious. Live it fully & peaceful


Had a great time making these homemade Tortillas today. The kids absolutely loved them and said "Mom please dont buy them from the grocery anymore". They were very delicious and so much softer that store bought one. I marinated some beef and sauteed onions to mix with the cooked beef, we put white queso cheese on them and then the the beef/onions and topped with sour cream. Totally Yummy!


I absolutely loved pickled foods. One of my favorite pickled foods is cabbage. I love sauerkraut straight from the jar. I also love spicy foods so with that in mind one of my very favorite things is Kimchi. Kimchi is such a popular food in Korea that is also their national food. Kimchi has more probiotics in one single spoonfull than your average probiotic supplement, and it also has more probiotics in one spoonfull than an entire bottle of probiotics that you drink. 

Eating just one small spoonfull per day will help increase your immune health and give you that extra boost. I love Kimchi straight out of the jar, I love it mixed with scrambled eggs and I love it added to certain oriental soups. I have posted the recipe below, so if you want to try something new then I hope you take on the challenge and have a fun time making your first homemade Kimchi!!



  • 1 2-pound napa cabbage
  • 1/2 cup kosher salt
  • 12 cups cold water plus more as needed
  • 8 ounces daikon radish peeled and cut into 2-inch matchsticks
  • 4 inch medium scallions ends trimmed, cut into 1- pieces (use all parts)
  • 1/3 cup Korean red pepper powder
  • 1/4 cup fish sauce
  • 1/4 cup peeled and minced fresh ginger from about a 2-ounce piece
  • 1 tablespoon minced garlic cloves from 6 to 8 medium cloves
  • 2 teaspoons Korean salted shrimp minced
  • 1 1/2 teaspoons granulated sugar


  1. Cut the cabbage in half lengthwise, then crosswise into 2-inch pieces, discarding the root end. Place in a large bowl, sprinkle with the salt, and toss with your hands until the cabbage is coated. Add enough cold water to just cover (about 12 cups), making sure the cabbage is submerged (it’s OK if a few leaves break the surface). Cover with plastic wrap or a baking sheet and let sit at room temperature at least 12 hours and up to 24 hours.
  2. Place a colander in the sink, drain the cabbage, and rinse with cold water. Gently squeeze out the excess liquid and transfer to a medium bowl; set aside.
  3. Place the remaining ingredients in a large bowl and stir to combine.
  4. Add the cabbage and toss with your hands until evenly combined and the cabbage is thoroughly coated with the mixture.
  5. Pack the mixture tightly into a clean 2-quart or 2-liter glass jar with a tight fitting lid and seal the jar.
  6. Let sit in a cool, dark place for 24 hours (the mixture may bubble). Open the jar to let the gases escape, then reseal and refrigerate at least 48 hours before eating (kimchi is best after fermenting about 1 week). Refrigerate for up to 1 month.



  • 2 heads Napa cabbage (about 6 pounds total)
  • 1 cup sea salt
  • 2 cups spring or distilled water
  • 1 large diakon radish (about 1½ pounds), peeled
  • 4 large carrots (about ¾ pound total)
  • 1 apple, peeled and core removed (don't leave the apple out! The apple provides sugar for the bacteria to eat so it can ferment properly)
  • 2 bunches of scallions, chopped
  • 1 whole head of garlic, peeled
  • 4 ounces fresh ginger
  • 1½ cups Korean chili flakes 
  • optional: 1 teaspoon fish sauce 
  • optional: pinch or two  of dried red pepper flakes. About 1 teaspoon.
  • ⅓ cup additional distilled or spring water
  • clean mason jars , It usually takes 8 to 10 pint jars. 
  1. Cut your cabbage in one inch (bite size) pieces and place it in 2 very large bowls.
    1. Add ½ cup sea salt and 1 cup of water to each bowl and toss with your hands to coat.
    2. Let the cabbage sit for one hour, tossing every 20 minutes. You'll start to see the cabbage releasing liquid and shrinking in size - that's exactly what you want!
    3. While the cabbage is sitting, shred your radish, carrots and apple in a food processor. If you don't have a food processor, you can chop them in small pieces. Set aside.
    4. In a food processor, process the garlic and ginger until smooth.
    5. Fold in your Korean hot chili flakes, red pepper flakes (if using) and fish sauce (if using) and ⅓ cup water. Stir until it becomes a paste. Set aside.
    6. After the cabbage has sat for 1 hour, rinse it very well with cold water and then strain the water. Rinse and strain for a total of 3 times. Rinsing and straining 3 times is important because you want to wash away most of the salt or it will be way too salty!
    7. Place your rinsed cabbage in one of your very large bowls (it should all fit in one bowl now).
    8. Add the radish, carrot, scallions and apple and your hot chili/garlic/ginger paste.
    9. With gloves on your hands (important!), toss everything together making sure that the paste coats all the veggies well.
    10. Add the kimchi to your mason jars packing it in tightly. Make sure to leave at least 2 inches of headroom (the kimchi will expand as it ferments). Close the lids to your jars. This recipe usually makes about 8-10 pint size jars.
    11. Close the lids on your jars and let them sit for 3-5 days.
    12. You must "burp" the jars once a day during these 3-5 days. You do that by quickly opening the jar and then closing it. You'll hear gas releasing - just like what it sounds like when you open a soda. That is normal and a good sign! You should see small bubbles in your jar, too. And if you hold the opened jar to your ears, you'll also hear it fizzing. 
    13. After 3 days, give your kimchi a taste. If it tastes tangy and "fizzy", that means your kimchi is finished and you can move your jars to the fridge. They will last about a year in the fridge. If you don't taste that tanginess, let your kimchi sit for a few more days.
    I always like to place my jars of Kimchi on a towel or a paper bag or in a flat box until it is finished because at times it may spew from under the lid and make a mess.  
    Kimchi should last up to 1 year in the refrigerator. 




Short clip on rolling out Nann Bread



  • 2 tsp dry active yeast 
  • 1 tsp sugar 
  • 1/2 cup water 
  • 2 1/2-3 cups flour, divided 
  • 1/2 tsp salt 
  • 1/4 cup olive oil 
  • 1/3 cup plain yogurt 
  • 1 large egg 


  1. In a small bowl, combine the yeast, sugar and water. Stir to dissolve then let sit for a few minutes or until it is frothy on top. Once frothy, whisk in the oil, yogurt, and egg until evenly combined.
  2. In a separate medium bowl, combine 1 cup of the flour with the salt. Next, pour the bowl of wet ingredients to the flour/salt mixture and stir until well combined. Continue adding flour, a half cup at a time, until you can no longer stir it with a spoon (about 1 to 1.5 cups later).
  3. At that point, turn the ball of dough out onto a lightly floured surface and knead the ball of dough for about 3 minutes, adding small amounts of flour as necessary to keep the dough from sticking. You'll end up using between 2.5 to 3 cups flour total. The dough should be smooth and very soft but not sticky. Avoid adding excessive amounts of flour as you knead, as this can make the dough too dry and stiff.
  4. Loosely cover the dough and let it rise until double in size (about 1 hour). After it rises, gently flatten the dough into a disc and cut it into 8 equal pieces. Shape each piece into a small ball.
  5. Heat a large, heavy bottomed skillet over medium heat. Working with one ball at a time, roll it out until it is about 1/4 inch thick or approximately 6 inches in diameter. Place the rolled out dough onto the hot skillet and cook until the bottom is golden brown and large bubbles have formed on the surface (see photos below). Flip the dough and cook the other side until golden brown as well. Stack the cooked flat bread on a plate and cover with a towel to keep warm as you cook the remaining pieces. Serve plain or brushed with melted butter and sprinkled with herbs!



2 teaspoons active dry yeast

1/2 teaspoon sugar

1 cup lukewarm water

1/4 cup whole wheat flour

1/4 cup plus

2 cups white unbleached all purposeflour

1 teaspoon kosher salt

2 tablespoons olive oil


Blend the yeast and sugar in the lukewarm water and let it stand until foamy, about 5 minutes. 

Add the whole wheat flour and 1/4 cup of the all-purpose flour and stir. Place the mixture in a warm spot for 15 minutes. 

Add the kosher salt, olive oil, and the rest of the all-purpose flour. 

Stir and then knead the ingredients to form the dough. 

Dust with additional flour if sticky and knead for 2 more minutes. Let it rest 10 minutes, then knead another 2 minutes. 

Let the dough sit for 1 hour at room temperature. Near the end of the hour, prhead your oven to 475 and place a heavy baking sheet on the lowest rack of the oven. 

Punch down your dough, then cut it into 8 or 10 equal dough balls. Let them rest 10 minutes. 

Roll a dough ball flat with a rolling pin and place on the baking sheet. Bake for about 2 minutes, turn and bake for about 1 more minute. Repeat with reamaining dough. Watch carefull;the pita can burn quickly at this temerature. 

Tips: What I do is use my kitchen aide mixer with the dough hook. I also turn my oven on about 300 degrees before starting to make the bread. When it says to set the water and yeast in a warm place for the 5 minutes, I set the mixer bowl onto the stove-top. Once I need the bread and it says to let rest I just leave it in the bowl, then when it says to knead for 2 more minutes all I have to do is turn the mixer on again. 



This recipe is for the dedicated baker, It is not an item that you can do within a small amount of time. I highly suggest that you research this item, gather all of the proper authenic items you will need to make it and then get out there and take the dive!!! lol 


Mooncake Crust

  1. In a large mixing bowl, mix together the golden syrup, oil, and alkaline water. Sift in the flour and mix until it looks like a scraggly pile of loose crumbs. Knead the crust dough with your hands just until the flour is incorporated and it’s a smooth texture and mocha colour throughout. Flatten into a circular disk shape and wrap with plastic wrap. Let it to rest in the fridge for a minimum of 1 hour (or preferably overnight).

Mooncake Filling

  1. If you haven’t done so already, divide the lotus seed paste into 12 balls, 35 g each. Divide the crust dough into 12 balls, 15 g each. Separate the yolks from the salted eggs, taking care to keep them whole.
  2. Soak the yolks in the rose cooking wine for 15 minutes and carefully drain the excess liquid. Slice each yolk in half.
  3. Use your fingers to make a hole in of each lotus seed paste ball and place the halved yolk inside. Pinch the lotus seed paste around the yolk to seal it in the center and gently roll between your palms to smooth into a ball shape. (THIS IS OPTIONAL-If you dont like the salted egg yolk just make more filling and make the moon cake without the salted egg yolk. 
  4. Sandwich a portion of the crust dough between plastic wrap and roll into a flat circle with a rolling pin, just large enough to encase the ball of lotus seed paste. Remove the top layer of plastic wrap and place the crust on the palm of your hand with the bottom plastic wrap facing downwards. Now you’ll wrap the lotus seed paste with the crust—Place the lotus seed paste ball in the center of the crust and fold the overhanging left, right, top and bottom sides over the ball, peeling away the plastic wrap as the crust adheres to the lotus seed paste. Pinch together any holes in the crust dough and make sure it covers the entire ball. Gently roll between your palms to smooth out the dough.
  5. Dust the mooncake ball and insides of the mold with flour. Place the ball into the mold, brace the bottom against a flat surface and firmly press down on the handle. Remove the mooncake from the mold and ta-da!! Your mooncake is molded. Continue with the rest of the lotus seed paste and crust. 

Baking The Mooncake

  1. Pre-heat the oven to 350°F  and line your baking pan with parchment paper before placing the mooncakes on it. Meanwhile, mix your eggwash ingredients together and run through a sieve to make sure it is smooth.
  2. Bake the mooncakes for 8 minutes. Remove them from the oven and let them sit for 10 minutes (but keep the oven  350°. During this time, carefully paint the mooncake with egg wash. To prevent smudging the decorative pattern, make sure your brush is clean so that eggwash residue doesn’t gather in the grooves of the pattern. Another method is using a food-safe spray bottle to distribute your eggwash. This way, you can coat the mooncakes quickly and evenly.
  3. Return the mooncakes to the oven for 10-15 minutes, monitoring closely to prevent burning and over-browning. The colour that you want to aim for is golden honey brown, which is a typical mooncake colour.
  4. Don’t eat them yet! After baking, your mooncakes will be more like cookies due to the crunchy crust, which is not what we want. Allow them to cool completely before placing the mooncakes in an airtight container for three (3) days. During this time, the crust will become soft and shiny through the release of oil. The mooncakes will last for about 3 weeks stored in an air-tight container at room temperature.
    • Giving the crust dough time to rest in the fridge will relax any gluten bonds formed during the handling of the dough, which causes toughness in the crust.
    • Raw salted egg yolks should hold their shape fairly well, the texture would be similar to a medium boiled egg yolk which is still shiny, runny and almost solid. Despite this, I find that salted yolk sacs break easier than non-salted yolks because they stick firmly to the side of the shells. If you pour them out too quickly, the sac might rip and some of the yolk will escape. If you find that the yolks you are using are very runny (after you’ve removed them from the shells and marinated with rose cooking wine), pop them in the microwave for about 10 or 15 seconds.


I had the best time making this and the boys and I absolutely loved it. I thought Jacob was going to eat himself into a coma . We love it!
  • 100g dried rice noodles
  • 6 to 8 whole Shrimp (peeled and deveined)
  • 2 whole Eggs
  • 1 cup Shredded Napa Cabbage
  • ½ cup shredded carrot
  • ½ cup shredded red onion
  • 1 fresh green pepper, shredded (I use half green and half red)
  • 1 scallion or green onion, cut into 2 inch sections
  • ⅓ cup Chinese Char Siu or sausage, finely sliced or shredded
  • ½ +1 tablespoon vegetable oil
  • ½ tablespoon golden curry powder
Stir fry sauce
  • 1 tablespoon cooking wine
  • ½ tablespoon light soy sauce
  • 1 teaspoon dark soy sauce
  • 2 teaspoons sesame oil
  • ½ tablespoon oyster sauce (optional)
  • 1 teaspoon sugar
  • ½ teaspoon salt or as needed
  1. Pre-soak the rice noodles for around 20 to 30 minutes until soft and then drain.
  2. Heat up around ½ tablespoon oil in pan and make a thin omelet. Then shred the egg omelet on your cutting board after cooling down.
  3. Slice other ingredients and mix the stir fry sauce in a small bowl.
  4. Heat up around 1 tablespoon oil in wok over medium fire. Add shrimp and Char Siu meat or sausage or ham to fry for around 10 to 20 seconds until aroma. Add other side ingredients including carrot, green pepper, onion and cabbage to fry for another 30 seconds or until they are slightly soften.
  5. Spread the curry power on the mixture and mix well.
  6. Add rice noodles in and after that stir in the stir fry sauce in. Make quick movements to coat all the contents with stir fry sauce evenly.
  7. Add shredded egg omelet and scallions or green onions. Fry for another 20 second or so.
  8. Transfer out and serve hot.
Once you make this dish you will never want to purchase it at an oriental restaurant again. It is simple, fun and delicious. We enjoyed making it so much. 


15 minutes
∙ Makes 3
  • 8 oz Chicken breast or thighs, boneless
  • 3 Garlic cloves
  • 1 tbsp Ginger, fresh
  • 1 Lime
  • 1 Red onion
Canned Goods
  • 4 cups Chicken broth
  • 2/3 cup Coconut milk
  • 3 tbsp Thai red curry paste
  • 2 tbsp Fish sauce
Pasta & Grains
  • 6 oz Rice vermicelli noodles, dried
Oils & Vinegars
  • 2 tbsp Oil
  • 1 cup Water
    1. In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant. Add the chicken and cook for a couple minutes, just until the chicken turns opaque.
    2. Add the chicken broth, water, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it's too salty, add a bit of water). Pour the boiling soup over the dried vermicelli noodles in your serving bowls, add a squeeze of lime juice and your garnishes, and serve. The noodles will be ready to eat in a couple minutes.
    3. (Alternatively, you can add the noodles to the boiling broth to cook them, and then divide among serving bowls).


  • 8 oz whipped cream cheese
  • 1 cup of mayonnaise
  • 2 cups of shredded colby jack cheese
  • 5 green onions, chopped
  • 1 square cube of  Crushed Garlic
  • 1/2 cup of bacon, chopped into small pieces
  1. Mix all ingredients together in a large bowl and stir well.
  2. Serve immediately with chips
  3. Top with extra shredded cheddar, bacon & onion if desired. 


1 cup unsalted butter, softened

1 cup firmly packed dark brown sugar

1/2 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

1 1/4 teaspoons ground cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground allspice

1/4 teaspoon ground ginger

2 cups old -fashioned oats

1 cup grated carrot (3-4 medium carrots)

1/2 cup raisins

Pineapple Cream Cheese Filling

(receipe follows)

1. Preheat oven to 350*. Line several rimmed baking sheets with parchment paper. 

2. In a large bowl, beat butter and sugars with a mixer at medium-high speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at at time, beating well after each addition. Beat in vanilla. 

3. In a medium bowl, whisk together flour, cinnamon, baking soda, salt, allspice, and ginger. With mixer on low speed, gradually add flour mixter to butter mixture, beating just until combined. Beat in oats, carrot, and raisins. Using a 1 1/2-tablespoon scoope, drop dough 2 inches apart on the prepared pans. 

4. Bake until edges are golden brown, 11 to 14 mintes. Let cool completely on wire racks. Spread Pineapple Cream Cheese Filling onto flat side of half o cookies, Place remaining cookies, flat side down, on top of filling. Refigerate in an airtight container. 


6 ounces cream cheese, softened

6 tablespoons unsalted butter, softened

1/4 teaspoon vanilla extract

3 cups confectioners' sugar

3 tablespoon crushed pineapple, drained. 

1. -In a large bowl, beat cream cheese and butter with a mixer at medium speed until smooth. Graduall add confectioners' sugar, beating until smooth. Fold in pineapple. Use immediately. 


3 tbsp olive oil
2 onions, chopped,
2 celery stalks, cut in 1/2" pieces
1 red bell peppers, cut in 1/2 pieces
6 cloves garlic, finely chopped
1/2 cup chili powder
1 tbsp coriander powder
1 tbsp cumin powder
2 tsp dried oregano 
1 tsp red pepper flakes
2 cans (14 1/2 oz each) cans dices tomatoes with juices
1 can (11 1/2 oz) tomato juice
1 can (6 oz) tomato paste
2 tsp salt, plus more to taste
8 cups chicken, cooked and diced. 
2 cans (15 oz each) of Cannellini beans, drained & rinsed
1/2 cup dried lentils
3 cups broccoli florets
2 Zucchinis, cut in 1/2" thick rounds
2 yellow  squash, cut in 1/2" rounds
1/2 cup freshly shredded Parmesan cheese
1/4 cup thinly sliced fresh basil

Heat oil in heavy large stockpot over medium heat. Add the chili powder, coriander, cumin, oregano, and red pepper flakes. Cook for two minutes. Stir in tomatoes, tomato juice, tomato paste, cheese rind, and 2 tsp of salt. Add broth, all beans, and lentils. Stir in broccoli, zucchini, and squash. Bring to a simmer over high heat. Decrease the heat to medium and simmer uncovered until lentils are soft and the mixture thickens slightly, stirring often for about 20 minutes. Season to taste with salt. 

Gnocchi alla Romana

Vegetable oil

3 cups milk

1 1/2 teaspoons salt

Large pinch ground nutmeg (I use 1/2 teaspoon because I love nutmeg)

Large pinch pepper

1 cup plus 2 tablespoons semolina

2 large egg yolks, lighty beaten

1 cup freshly greated Parmesan cheese (about 3 ounces)

6 tablespoons butter (no substitutes)

1. Line bottom of 15 1/2 x 10 1/2 x 1-inch baking pan with aluminum foil. Generously oil the foil. 

2. heat milk, salt, nutmeg and pepper in heavy 3-quart saucepan over medium-high heat just to simmering. Do not boil; reduce heat to medium low. Begin whisking or stirring milk briskly and add semolina in thin steady stream, taking care not to let lumps form. 

Cook, stirring frequently, until thick enough for spoon to stand upright and unsupported in center of mixture, 5 to 10 minutes. Reduce heat to low; continue cooking, stirring constantly, until very thick, about 5 minutes longer. Remove from heat. 

3. Add egg yolks, 3/4 cup of the cheese and 2 tablespoons of the butter to semolina mixture; stir until butter is melted and mixture is smooth. 

4. Transfer mixture to prepared pan.  Pat out with spatula to 3/8-inch thickness. Refrigerate uncovered until cold, at least 1 hour. 

5. Heat oven to 425. Turn mixture out of pan onto flat surface; peel off foil. Cut gnocchi out of mixture with 2-inch round cutter. Arrange gnocchi overlapping in 10-inch shallow flameproff baking dish. Melt remaining 4 tablespoons butter in a small saucepan and drizzle over the gnocchi; sprinkle with remaining 1/4 cup cheese. Bake until tops of gnocchi are golden, 20 to 25 miutes. 


1 tablespoon vegetable oil

4 green onions, chopped

4 ounces mushrooms, sliced

1 cup low-fat cottage cheese

1 cup sour cream

6 eggs

2 tablespoons all-purpose flour

1/4 teaspoon salt

1/8 teaspoon pepper

Dash of hot sauce


Preheat oven to 350 degrees. Grease shallow 1-quart baking dish. Heat oil in medium skillet over medium heat. Add onions and mushrooms; cook until tender. Set asid. 

In blender or food processor, process cottage cheese until amost smooth. Add sour cream, eggs, flour, salt, pepper and hot sauce; process until combined. Stir in onions and mushrooms. Pour into greased dish. Bake about 40 minutes or until knife inserted near center comes out clean. 

makes 6 servings. 



2 whole boneless , skinless, chicken breasts

1/2 teaspoon salt

1/8 teaspoon pepper

1 tablespoon butter

1/2 medium-size onion, finely chopped

3/4 cup cooked rice

1/4 cup raisins

1 tablespoon chopped parsley

1 teaspoon curry powder

1 teaspoon brown sugar

1/2 teaspoon poultry seasoning

pinch of garlic powder

1 tablespoon vegetable oil

1/2 cup dry white wine

1 teaspoon instant chicken bouilion granules


Pound chicken breasts between 2 pieces of plastic wrap to 3/8 inch thickness; sprinkle with salt and pepper. Melt butter in medium-sized skillet over medium heat. Add onion; cook and stir about 3  minutes or until soft. Remove from heat. Add rice, raisins, parsley, curry powder, brown sugar, poultry seasoning and galic  powder; mix well. Divide rice mixture into 4 equal portions. Spoon 1 portion onto each chicken breast. Roll up chicken jelly-roll fashion; secure with wooden toothpicks. Heat oil in large skillet over medium heat; add chicken rolls. Cook about 15 minutes or until brown on all sides. Add wine and bouillon. Cover, simmer 30 minutes or until chicken is tender. 

Note: Be sure to remove the toothpicks before eating, these can be dangerous in food items if swallowed. 



1/4 cup white vinegar

3 tablespoons soy sauce

2 tablespoons honey

1/4 teaspoon ground ginger

2 tablespoons peanut oil

8 chicken thigst, skinned

10 cloves garlic, coarsely chopped

1/2 to 1 teaspoon crushed red pepper

2 ounces Chinese rice stick noodles, cooked or 2 cups hot cooked rice


Combine vinegar, soy sauce, honey and ginger in small bowl; set aside. Heat oil in large skillet over medium-high heat. Add chicken; cook about 10 minutes or until evenly browned on both sides. Add garlic and red pepper; cook, stirring, 2 to 3 minutes. Drain off excess fat. Add vinegar mixture. Cover; reduce heat and simmer about 15 minutes or until chicken is tender. Uncover and cook about 2 minutes or until sauce has reduced and thickened. Serve with noodles  or rice and desired vegetables. 

Winter Salad (Warm)

2 tablespoons extra-virgin olive oil
2 pears (sliced)
2 small shallots (minced)
6 tablespoons sherry vinegar
4 teaspoons dijon mustard
3 cups turkey (shredded cooked, or chicken, 12 ounces
1 large head radicchio (thinly sliced)
1 large fennel bulb (cored and thinly sliced)

large carrots (cut into matchsticks)


2 tablespoons walnuts (chopped & toasted)
¼ teaspoon salt
¼ teaspoon ground pepper 
12 Boston lettuce leaves 

Crumbled goat cheese

Heat oil in a Dutch oven over medium heat. Add pears and cook, stirring occasionally, until they start to brown, about 2 minutes. Transfer to a bowl with a slotted spoon.

Whisk shallots, vinegar and mustard in a small bowl; add to the pan and cook, stirring constantly, for 30 seconds. Add turkey (or chicken), radicchio, fennel, carrots and walnuts. Cook, stirring occasionally, until just wilted, about 3 minutes. Return the pears to the pan and season with salt and pepper.

Divide lettuce leaves among 4 plates. Top with the warm salad and sprinkle with cheese.

Serves 2 Variation: Halve the ingredients and prepare the recipe in a large nonstick skillet instead of a Dutch oven.

  • Tips: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
  • Place chopped walnuts in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Heat oil in a medium pan over medium heat. Add pears and cook, stirring occasionally, until they start to brown,  Transfer to a bowl with a slotted spoon. Whisk shallots, vinegar and mustard in a small bowl; add to the pan and cook, stirring constantly, for 30 seconds. Add turkey (or chicken), radicchio, fennel, carrots and walnuts. Cook, stirring occasionally, until just wilted, about 3 minutes. Return the pears to the pan and season with salt and pepper. Divide lettuce leaves among 4 plates. Top with the warm salad and sprinkle with cheese. Serves 2 Variation: Halve the ingredients and prepare the recipe in a large nonstick skillet instead of a Dutch oven.
Tips: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
Place chopped walnuts in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.


Homemade soup & breads for a cold winter day. My veggie soup recipe is on one of the recipe pages on this site.


1 family sized can cream of mushroom soup, undiluted
1/2 cup mayonnaise
1/2 cup sour cream...
2 Tsp. chopped onion
2 Tsp. lemon juice
1 tsp. sal1/2 tsp. pepper
5 cups cubed cooked turkey
3 cups cooked white rice
4 celery ribs, chopped
1 can(8oz.) sliced water chestnuts, drained
1 cup sliced almonds.

  1. Topping
    1 1/2 cups crushed Ritz crackers
    1/3 cup butter, melted
    1/ cup sliced almonds
  2. In a large bowl, combine the soup, mayonnaise, sour cream, onion, lemon juice, salt and pepper. Stir in the turkey, rice, celery, water chestnut and almonds.
    Return to the oven and bake until bubbly and golden brown, another 10-15 minutes. r 25-30 minutes. Combine the toppIng ingredients; sprinkle over turkey mixture.
    Return to the oven and bake until bubbly and golden brown, another 10-15 minutes.
  3. I omitted the almonds and added frozen peas instead of the water chestnuts. No way was I going out to purchase anymore food items after all the cooking I have already done.


  2. 1 can (10 3/4oz).condensed cream of celery soup, undiluted
    1 can(10 3/4oz) condnsed cream of mushroom soup, undiluted
    1 can(10-3/4 oz. ) cream of onion soup, undiluted...
    5 oz. process cheese(velveeta) cubed
    1/3 cup mayonnaise
    31/2 to 4 cups shredded cooked turkey
    1 pkg. (16oz.) frozen broccoli florets or cuts, thawed
    11/2 cups cooked white rice
    1 can(8 oz.) sliced water chestnuts, drained
    1 jar (4 oz.) sliced mushrooms, dreained
    1 1/2 to 2 cups salsd croutons

    Combine soups, process cheese and mayonnaise. Stir in the turkey, broccoli, rice, water chestnuts and mushrooms.
    Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350 for 30 minutes; stir. Sprinkle with the croutons Bake until bubbly, 8-12 minutes longer.


Homemade Cornbread Dressing

1-2 large baking pans of homemade cornbread;crumbled ( I use large sheet cake pans)

1 cup of dried bread crumbs

1 large carrot;finely grated

2 large diced onions (at least 1 1/2 cups)

1 stalk of finely diced celery

2 eggs

1 can evaporated milk

1 family size can cream of mushroom soup

2 sticks real butter melted

1/2 teaspoon black pepper

1/2 teaspoon salt( use to your personal taste)

2 Tablspoons dried rubbed sage

Broth from your baked turkey

I use one cup of turkey broth in a small pan and cook my onions and celery in it just until tender before adding them to the other ingredients. 

In a large bowl combine all of the above ingredients and mix well. Put into one or two large pans and bake at 350 degrees until the top starts to brown. Stir once and continue to bake until the top is browned for a second time. 

When making this dressing add the turkey broth to the bowl when mixing after you have mixed all other ingredients. I like to make mine a nice moist consistancy but not at all thin or soupy. When you are baking the dressing if you find it to be to dry you can always pour a little more broth over the top of it and then stir and continue baking

Fiesta Pinwheels

Prep time: 15 min. + chilling

Makes: about 5 dozen

1 pkg (8oz) cream cheese, softened

1/2 cup sour cream

1/4 cup picante sauce

2 Tbsp. taco seasoning

Dash garlic powder

1 can (4oz) chopped ripe olives, drained

1 can(4oz) chopped green chilies

1 cup(4oz) finely shredded cheddar cheese

1/2 cup thinly sliced green onions

8 flour tortillas (10 in.)

1. In a small bowl, beat the cream cheese. sour cream, picante sauce, taco seasoning and garlic powder until smooth. Stir in olives, chilies, cheese and onions. Spread about 1/2 cup on each tortilla. 

2. Roll tortillas up jelly-roll style and wrap in plastic. Refrigerate for 2 hours or overnight. Slice into 1 inch piece;serve with salsa. 

Note: Pinwheels may be prepared ahead and frozen. Thaw in refrigerator. 


4 C. water
4 C. raisins
1 C. light brown sugar
5 T. cornstarch...
1/2 tsp. cinnamon
1/2 tsp. salt
2 tsp. lemon juice
3 T. butter (not margarine)
1 tsp. vanilla extract
2, 9″ deep dish pie shells

Mix the water, raisins, brown sugar, cinnamon, salt, lemon juice and vanilla in a medium sauce pan over low heat. Continue to cook on low heat until raisins are plump. (I like to cook the mixture on low until it has reduced a little). Place the corn starch in a small cup and add a small amount of water to dissolve, then add it to your raisin mixture , stirring constantly until  nice and thick.  Set aside and cool for about 10 minutes then pour into one pie crust. Turn the other pie crust over on top of the first crust containing your filling. Pich edges together to make a top crust . Bake at 350 until crust are golden brown. Cool completely before cutting. Store at room temperature or in the refrigerator. 

Vanilla ice cream






Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.

In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.

Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.


Chocolate Pudding




Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.

Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.

Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.

Just before serving pour the cream into a chilled bowl. Whip the cream with a whisk or a hand held mixer, and continue beating until soft peaks form. Take care not to over-beat the cream or it will be grainy. Serve each pudding with a dollop of whipped cream on top.

Lemon Pudding




Whisk the sugar and the cornstarch together in a medium saucepan. Add the milk and whisk until smooth. Add the egg yolks, zest, and salt and cook, stirring frequently at first and constantly towards the end, over medium heat until thickened enough to thickly coat the back of a spoon.

Remove the pan from the heat and stir in the lemon juice and butter. Pour through a strainer into a large serving bowl or 4 individual serving dishes.

Let cool to room temperature. Chill, loosely covered, for at least 2 hours and up to 3 days, or until set and thoroughly chilled. Serve chilled.

These are some of the pies we made last Thanksgiving. They always look so pretty on the pie stand.

Almost time for those Pumpkin pies! My kids love pumpkin and sweet potato pies. We love making little tiny decorations for the top out of the left over pieces of the crust dough. 

Autumn Salad with Apple Cider Vinaigrette

1/2 cup apple cider vinegar

2 teaspoons sugar

1/4 teaspoon salt

1 large golden beet, peeled, and thinly sliced

1 medium head radichio, torn

1(5-ounce) container arugula

1/2 cup pomegranate seeds

Apple Cider Vinegarette (below is the recipe)

1. In a medium saucepan, bring vinegar, sugar and salt to a boil.

2. In a medium bowl, place beet slices, Pour vinegar mixture over beets. Cover and refrigerate for at least 2 hours or overnight. Drain beets.

3.In a large bowl, combine beets, radicchio, arugula, and pomegranat seeds. Add Apple Cide Vinaigrette, toss


Apple Cider Vinaigarette

1/4 cup apple cider

2 Tablespoons canola oil

1 Tablespoon spicy brown mustard

1 Tablespoon apple cider vinegar

1/4 teaspoon salt

1/4 teaspoon ground black pepper.

Whisk together in a medium bowl and pour over your sald before serving. Toss and enjoy!


The sourdough whole wheat bread that I made had a great soft texture. We all enjoyed it very much for grilled sandwiches.

This is the home made white bread that I made last week. It is a wonderful bread. Nice and soft inside and out. I have really enjoyed practicing bread baking. After baking and the bread has completely cooled it can be double wrapped in plastic and then stored in the freezer until needed. I never let any of it go to waste because it can be cut into cubes and used in the Thanksgiving stuffing, especially the loaves with herbs added to them.

Basic Sourdough Starter

3/4 cups plus 2 Tablespoons all purpose unbleached flour, or whole wheat flour

1/2 cup luke warm water

Place the flour and water into a glass or plastic container. Make sure it is at least a 2 quart container. Stir well and cover with plastic wrap and place in an area with an even room temperature. (On top of the refrigerator is a perfect place)

Each day for the next 4 days stir the starter and add 3/4 cups plus 2 Tablespoons flour and the 1/2 cup water.

Always stir before adding to the starter the next day. By the third day your starter should look bubbly and have a soured smell. By the 5th day it should be ready to use in your favorite sordough bread or other sourdough recipes.

Today I made Sourdough white bread and sourdough herbed whole wheat bread. The recipe is below.

Sourdough White Bread

 Basic Sourdough Bread

1/4 cup (10 ounces) water
1 1/2 teaspoons yeast
2 cups sourdough starter
4 to 4 1/2 cups all-purpose flour
1 tablespoon salt

Combine the water and the yeast in the bowl of a stand mixer or in a large mixing bowl. I use my Kitchen-Aide mixer with the dough hook.  Give the yeast a few minutes to dissolve completely. Stir in the sourdough starter until the starter is  dissolved.

Add 4 cups of the flour and the salt, and stir . With the dough hook attachment and your mixer on low speed, knead the dough for about 8-10 minutes.  Once the dough is together in a smooth shape turn it out onto a very lightly floured surface and need until it forms a smooth ball that will still be slightly tacky.  

Place a tablespoon of oil in a glass bowl and plae the dough into the bowl,Turn it over a few times to coat with oil, then cover. Let the dough rise at warm room temperature until doubled in size about 1 1/2 to 2 hours.

Once risen, turn the dough out onto a lightly floured counter and divide it in two. Shape each half into balls and let them rest for 20 minutes. Meanwhile, grease two 8 1/2 x 4 1/2 loaf pans.

Shape each half into a sandwich loaf. Transfer the loaves to the loaf pans and cover loosely. Let the loaves rise until they're starting to puff over the rim of the pan, 1 to 1 1/2 hours.

Once the dough has risen to the top of the pans, preheat the oven to 400 degrees. Once oven is ready place bread on the lower rack. (not the bottom rack)

Baking time should be about 35-40 minutes or until golden brown and done inside.


I used this same recipe to make wheatbread. I used all 4 cups of wheat flour but you can also do half and half and use 2 cups white all purpose flour and 2 cups whole wheat.

  • Whole wheat sourdough bread.

  • White sourdough bread.

  • Whole wheat herbed sourdough bread.

  • After quiche is set firm in the middle, I remove from the oven and add the cheese.

  • Return to the oven until cheese is melted and then broil until lightly browned.

  • It didn't last 5 minutes after removing from the oven. Over half was eaten. Personally I love quiche after it has cooled to room temperature.


Today I made quiche for the boys, they absolutely love any type of filling in the quiche. Honestly that's a good thing for me because I always have eggs and usually pie crust in the freezer, but for filling I use whatever I have on hand. For the quiche I made today I used the Mesquite smoked deli turkey I had, (yep I said Deli Turkey! lol. ) It turned out really fantastic tasting even though I also used Mozzerella cheese on top instead of the usual Cheddar.  Below you will find the recipe which is quick and easy, and remember , you can use any meats or veggies that you have on hand, or you just use veggies.



1 pre-made pie crust

1/2 cup diced onion

1 cup chopped frozen spinach (thawed and squeezed dry) or you can use chopped fresh spinach

1/2 cup chopped real bacon bits

2 sliced chopped Mesquite smoked deli turkey (Sarah Lee)

6 large eggs

1/4cup milk

1 cup shredded mozzerella cheese

Place eggs and milk in a bowl, mix well, add all ingredients except the bacon bits and cheese.

Sprinkle the bacon bits over the bottom of the pie crust, add egg filling and bake at 350 degrees until middle is set.

Remove from oven and top with mozzerella , return to oven until cheese is melted.

Once the cheeese has melted I like to turn on the broiler and brown the cheese just a little.

  • Sourdough Cinnamon Rolls

    Once baked I frosted with an icing made from butter, powdered sugar, vanilla, & milk. They were so yummy.

  • You can find the recipe for these rolls down under this post.

  • Once my sourdough was ready I rolled it out and put the butter, cinnamon & brown sugar on it , Then rolled loosely.

  • Once the dough was rolled I used a piece of plastic string to place under it, pulled like tying shoe laces and cut the rolls.

  • Once cut and placed on a jelly roll pan and baked, this is what they looked like.

Sourdough Waffles

I have had the best time expiermenting with this sourdough starter I made. I always use complete pancake & waffle mix, or I use Bisquick brand for the same thing. Today I used the Aunt Jemima complete to make these waffles but I added one egg, one cup of sourdough starter and enough milk to make it the right consistancy. It made awesome fluffy, thick and tastey waffles.

Sourdough Cinnamon Roll Recipe:


1 cup Sourdough Starter*
3/4 cup milk (heated approximately 1 minute in microwave)
2 tablespoons butter, room temperature
1 egg, room temperature
1 teaspoon salt
1/4 cup granulated sugar
3 1/4 cups bread flour or unbleached all-purpose flour
1 teaspoon instant active dry yeast
Cinnamon Filling (see recipe below)
Frosting (see recipe below)



Place all ingredients into a Kitchen Aide Mixer bowl with a dough hook and mix for 5-10 minutes on low to med-low speed until dough is forming a ball and stays together. Once it is to this point then take it out and roll into an oval shape and place in a bowl , cover with plastic wrap and let rest for 15 minutes.


Butter a 9 x 13 x 2-inch baking pan; set aside.

After dough has rested, roll and stretch the dough into approximately a 15 x 24-inch rectangle. Brush the softened butter (listed below in the Cinnamon Filling) over the top of the dough with a rubber spatula or a pastry brush. Sprinkle Cinnamon Filling over the butter on the prepared dough. Starting with long edge, roll up dough; pinch seams to seal. NOTE: Rolling the log too tightly will result in cinnamon rolls whose centers pop up above the rest of them as they bake.

With a knife, lightly mark roll into 1 1/2-inch sections. Slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and crisscrossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions. Place rolls, cut side up, in prepared pan, flattening them slightly. The unbaked cinnamon rolls should not touch each other before rising and baking.

Remove from oven and let cool slightly. Spread prepared Butter Frosting over the cinnamon rolls while still warm.

Best served warm, but room temperature is also great!

Cinnamon Filling:

2 tablespoons butter, melted or softened
1/2 cup firmly-packed brown sugar
1 teaspoon ground cinnamon
3/4 to 1 cup chopped nuts (optional)

Soften the butter; set aside. In a bowl, combine brown sugar and cinnamon; stir in chopped nuts (optional). NOTE: I like to sift the brown sugar and cinnamon together to remove any lumps.



1 cup powdered (confectioners) sugar1 teaspoons pure vanilla extract
2 tablespoons hot water (I used room temperature milk)

In a medium bowl, combine powdered sugar, vanilla extract, and hot water until well mixed and creamy. Refrigerate frosting until ready to use and then bring to room temperature before spreading.



Two Options or Choices:


1. Refrigerating or Freezing Unbaked Cinnamon Rolls:

At this point, the cinnamon rolls can be covered with plastic wrap and refrigerated overnight (I've actually made them two days in advance) or frozen for one (1) month. Before baking, allow rolls to thaw completely and rise in a warm place if frozen. I have found that I have to take the unbaked frozen cinnamon rolls out of the freezer 10 to 12 hours before planning to bake. I just put the frozen cinnamon rolls (container and rolls) on my counter (not in the refrigerator) overnight for 10 to 12 hours.

If refrigerated, they can be either baked upon removing from the refrigerator or let come to a room temperature (I've done both ways). They do a slow rise overnight and it is not necessary to let them come to room temperature before baking. If you rolls are not rising enough after being refrigerated, your yeast may need to be tested. To overcome this, let them rise, while sitting on the counter, until you achieve the desired rising before baking.

2. Bake Immediately After Making:

Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan).

Preheat oven to 350 degrees F. Bake approximately 20 to 25 minutes in a regular oven until they are a light golden brown. A good check is to use an instant digital. I used my Kitchen-Aide Mixer with the dough hook instead of a bread machine. It was very simple and did not take but about 5-10 minutes on low to medium low speed.


I have loved Bread Puddings all of my life. I also love carrot cake and after making up my own recipe for carrot cake decided why not try a carrot cake bread pudding. After many attempts and a few failures I think I have perfected one that I love. The final outcome for my carrot cake bread pudding  is in the recipe below. I hope you enjoy it as much as I do.

Rhonda's Carrot Cake Bread Pudding 


3 to 4 cups stale cinnamon raisin bread cubed

5 eggs

1/4 cup Dunkin' Donuts vanilla coffee creamer 

2 cups milk

1 teaspoon vanilla extract 

1 teaspoon butter flavor extract 

1 teaspoon cinnamon

1/4 cup very finely grated carrots 

1 heaping teaspoon grated orange zest

1/4 cup golden raisins 

1/4 cup shredded count 

2/3 cup chopped pecans

1/2 package coconut cream instant pudding 

1/2 cup powdered sugar 

2 tablespoons milk

Cut the cinnamon raisin  bread into cubes and Place into a large bowl. 

Add the shredded carrots, coconut, chopped nuts (reserve 2 tablespoons of nuts for top) 

In a large 4 cup measuring cup beat 5 eggs, milk, vanilla creamer & cinnamon. 

Pour the egg mixture over the bread crumb mixture and stir well. 

Pour into a regular size loaf pan , you can fill almost to the top since this will not raise. Add the 2 tablespoons  chopped pecans to top of mixer.

Set the loaf pan into a baking dish and pour water around the loaf pan until about 2" deep. Bake at 350 degrees until middle is set when knife is inserted. Remove from oven and then move the bred pan from the water pan. Cool bread .


Mix the 1/2 cup of powdered sugar,1/2 pkg of coconut cream instant pudding, , and 2 tablespoons of milk. Stir until smooth.

Pour mixture over the top of the bread pudding once it has cooled for about 15 minutes. Serve when cooled or refrigerate until chilled. 

Refrigerate any leftover bread pudding.

Beef and Balsamic Soup (Makes 2 Quarts)

3 tablespoons olive oil

2 1/2 pounds top sirloin steak, cubed

1 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

2(8-ounce) packages, sliced mushrooms

1 small yellow onion, chopped

2 clovers garlic, minced

3 tablespoons all-purpose flour

1(32 -ounce) container beef broth

1 (2-pound) bag baby Yukon gold potatoes, halved

1(10-ounce) package frozen pearl onions, thawed

1/3 cup balsamic vinegar

1 tablespoon fresh thyme leaves

Garnish: sour cream and thyme leaves

1.) In a large Dutch oven, heat olive oil over medium-high heat. Toss beef with salt and pepper. Add beef to pot, and cook stirring requently, until browned, 7-8 minutes. Remove with slotted spoon, and set aside.

2.) Add mushrooms and chopped onion to pot; cook, stirring occasionally, until tender, 5 minutes.  Stir in garlic; cook for 1 minute.  Stir in flour, and cook for 2 to 3 minutes.  Gradually stir in broth, potatoes, and reserved beef; bring mixture to a boil. Reduce heat, and simmer until potatoes are tender, 20-25 minutes.

3.) Stir in pearl onions, vinegar, and thyme; cook 10 minutes more. Garnish with sour cream and thyme leaves, if desired.


Sweet Potato-Sage Soup (Makes 1 & 1.2 Quarts)

4 slices thick-cut bacon, cut into 2-inch pieces

1 medium onion, chopped

3 cloves garlic, minced

1(32-ounce) container chicken broth

6 sage leaves

4 medium sweet potatoes, peeled and chopped

1 teasppon curry powder

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

Garnish: cooked bacon, sage leaves

1.) In a Dutch oven, cook bacon over medium heat until crisp. Remove bacon, and set aside.  Add onion to Dutch oven and cook until tender, about 10 minutes. Add garlic, and cook for 1 minute.  Add broth, sage, potatoes, and curry; cover and cook until potatoes are tender, 20 to 25 minutes. Remove from heat, and let cool for 30 minutes. Puree potatoes with an immersion blender, or in 3 batches with a regular blender. (I use my Ninja) Return to heat, and add salt and pepper to taste. Garnish with bacon and sage, if desired.

(This is one of my favorite soups for fall, even my kids love it!)


Spicy Corn Chowder (Makes 2 quarts)

 4 pablano chiles

1 teaspoon plus 3 tablespoons olive oil, divided

1 medium onion, chopped

2 garlic cloves, chopped

3 tablespoons all purpose flour

1 (32 ounce) container unsalted chicken broth

2 cups fresh corn kernels (about 4 ears)

2 cups Yukon gold potatoes, chopped

6 Roma tomatoes, chopped

1 teaspoon ground cumin

1 bay leaf

3 cups sheredded cooked chicken

1/4 cup chopped basil

Garnish: shredded cheddar cheese, roasted corn kernels, basil leaves

1). Preheat oven to 500 degrees. Line a rimmed baking sheet with foil; add chiles, and coat with 1 teaspoon olive oil. Roast until peppers look blistered, 15 to 20 minutes turning several times. Remove, and let cool enough to handle. Peel and remove seeds (do not rinse). Chop peppers; set aside. 2). In a Dutch oven, heat 3 tablespoons oil over medium heat. Add onion;cook until tneder, about 10 miutes. Add garlic, and cook for 1 minute. Stir in flour, and cook for 2-3 minutes.  Gradually stir in broth. Add reserved peppers, corn, potatoes, tomatoes, cumin and bay leaf. Cook until potatoes are tender, 20 minutes, stirring occasionally.  Stir in chicken and basil, and cook 10 minutes. Remove bay leaf. Garnish with cheese, corn kernels, and basil leaves , if desired.

Pulled Pork Posole (Makes 2 quarts)

2 tablespoons oil

2 cups chopped onion

3 cloves garlic

2 teaspoons Mexican chili powder

2(4-5 ounce cans) chopped green chiles

1 (28-ounce) can petite diced tomatoes

3 (15.5 ounce) cans white hominy, drained and rinsed

1 (32-ounce) container chicken broth

1 pound smoked pulled pork (no sauce)

1 teaspoon kosher salt or to taste

Garnish: thinly sliced radishes, fried corn totilla strips, lime wedges, fresh cilantro


In a dutch oven, heat oil over medium-high heat.  Add onion and cook until softnened, about 8 to 10 minutes.  Add chili powder, paprika, and red pepper;cook for 1 minute.  Add chiles, tomatoes, hominy, and chicken broth.  Bring to a boil, reduce heat, and cook for 30 minutes, stirring occasionally.  Stir in pork, and cook for 15 minutes.  Add salt to taste. Garnish with raidishes, tortilla strips, lime wedges, and cilantro, if desired.

Spicy Baked Cabbage
One fresh head of cabbage
salt & pepper
olive oil
your favorite herbs or spices
Wash the cabbage, cut into the entire head of cabbage to make round slices about 1 inch thick, Gently place on a cookie sheet, drizzle with olive oil, add salt, pepper, spices and then bake at 350 degrees until tender and edges are browned. I promise you, you will never want cooked cabbage again. This is so much more tasty instead of over cooked and soggy. Even my kids love it!!

I cannot eat without my herbs & spices. You will notice in each of my recipes I am always saying Yah's Best or Spicy Chimichurri. The Yah's Best is unbelievable & well worth the money , it can be added to any meat, salads, pastas, you can even add a Tablespoon of it to a small container of sour cream for dip, We love adding it to a dish with olive oil for dipping. This can be purchased at the Raleigh Farmer's Market where they set up on week ends & they have great samples of many different dips, and oils. You can also order the Yah's Best online at www.yah' The other spices for pizza are made by Urban Accents & they can be purchased at World Market (one of my other favorite places to shop) I got these on sale for $2.49 per 2 pack. I use them in many different things and always put them on my salads, chicken, & canned white tuna. The Basil Pesto Black Olive & Feta is totally awesome. Instead of cover pasta with sauce I like to cook & drain the pasta, add about 1 Tablespoon of olive oil & 2 Tablespoons of the Pesto, toss & serve. It is so much better to be able to taste the pasta and cut back on so much sauce.

If you are a pizza lover it doesn't mean you can't have your occasional pizza and still feel like you are eating healthy. We purchased these very thin( like thin crackers) premade crust & all I added was some tomato paste, pesto, thawed frozen spinach, sliced tomatoes, onions, and fresh mushroom slices, bake until warm, add low calorie cheese & enjoy.

Sunflower sprouts make a nice addition to any salad or sandwich. All you have to do is plant them in a container, water & watch them sprout. When you are growing them for sprouts be sure to plant tons of them and close together. You will pick them when they are about 2 inches tall. Pinch them off instead of cutting them to keep the stems from turning dark. They can be eaten plain also. My boys love these & I do to. The texture is different than a lot of other sprouts and greens with a thicker softer feel to them. Spring is here!!! plant some sunflower seeds!!! If you do not have an outside garden area plant them in a flower pot or a long plastic container. Better yet put several containers outside and plant the seeds a week apart in each container so you constantly have new sprouts.

Make a hot meal instead of having a cold salad with high calorie dressing. Refer to the recipe below. Hope you enjoy & learn that you can actually change things up and eat them differently than the usual way.

Fresh Express Salad (cooked)
Yep it's cooked as a meal instead of being eaten as a cold salad, much more filling and a quick healthy meal.
One bag of Fresh Express Sweet Chopped Kale Salad
1/2 cup diced cooked chicken breast
1/2 cup diced onion
Spray a non stick pan with some 0 calorie cooking spray and add the salad green, onion, & chicken. Saute' until tender but not over cooked. Put on a plate and add top with the pumpkin seed, cranberries and a little spicy chimichurri. I love this and will definitely be making it often. Very low calorie & I threw away the poppy seed dressing that came with it because that is where all of the calories are that we usually cover what would otherwise be a great salad with.

White Omelette
8 egg whites beaten
1/2 cup thawed drained frozen or fresh spinach( be sure to squeeze the excess water from spinach If using frozen)
1/3 cup chopped onions
1 cup of sliced fresh mushrooms
1/2 cup chopped ham
1/3 cup grated Asiago cheese
salt & pepper
1/2 teaspoon spicy chimmichuri
In a non stick pan saute the onion, ham, spinach & mushrooms until just soft. Add the beaten egg whites and cook on low heat until eggs are almost cooked, turn the omelette over and add grated cheese to the top along with the chimmichuri. Turn off heat and let set until cheese is melted. This omelette makes about 3 large servings. I love it because it is low calorie and healthey yet very filling.

It takes only 3 ingredients for these great little peanut butter cookies.
1 cup peanut butter
1 egg
1 cup sugar
Mix together in a bowl stir until combined,roll into small balls and then roll them in sugar and place on a cookie sheet. With a fork press gently to make imprints if you like and if not then just leave them as they are. Bake at 350 degrees for approximately 8-10 min or just until lightly browned. Remove and place on a cookie rack to cool and then store in a plastic air tight container. This is a very quick and simple cookie to make for a quick event or company

If you like a great breakfast muffin every now & then this is the one I love to make. It took a while to come up with what to me is the perfect recipe and not to sweet.
Banana Applesauce Muffins
2 over ripe bananas, mashed
1/2 cup unsweetened applesauce
1/2 cup melted butter
1 cup sugar
1 egg
1 teaspoon vanilla`
1 teaspoon baking soda
pinch of salt
1 1/2 cups all purpose flour
Mix the sugar and butter in a bowl and stir until combined very well. Place the flour, salt, baking soda & cinnamon in a measuring cup and then stir into the butter mixture alternately with the mashed banana & apple sauce.
Take a small bowl and mix 1/2 cup flour, 1/3 cup brown sugar 1/2 teaspoon cinnamon and 2 Tablespoons butter . Mix these together until they are all combined. If the mixture is to moist just add a little more flour and brown sugar. If the mixture is to dry then add a small amount of butter. Once you have done this , pour your muffin batter into large muffin pans, I always fill them a little no less than half way full, and then sprinkle the dry brown sugar mix on the top. I like to use quite a bit. Bake in a preheated oven at 350 degrees until done. I like to garnish with cranberries or your favorite dried fruit.

Refer to step 1 & 2 below to cut the perfect pineapple and have a lot more fruit left. This is a lot of fun & you will actually get to see just how many seeds a pineapple has inside.

Cut each two seeds at the same time from one side then the other, then lift and remove. Continue completely around the pineapple

Did you know that most people cut a pineapple wrong. The best way to cut a pineapple & have a lot more fruit is to do this.
Cut the top & bottom from the pineapple. Very gently slice away the peel from the outside completely around the pineapple. Do not cut deeply so you leave the seeds exposed as in the photo above. Next, lay the pineapple on its side and with your knife placed on an angle cut on the right side, then the left side of each two seeds then lift out, repeat this process until you have cut away each pair of seeds. Once completed you can then cut the pineapple away from the core.

Taco Bake

This is my own version of Taco Bake which all of my family loves.

1 package tortillas
2 pounds cooked & drained ground beef
1 large onion, chopped
1/2 jar salsa
1 can rinsed & drained black beans
1 jar of cheese dip
1 bag of shredded cheddar
Mix ground beef & onion in a medium pan and cooked until done. Drain the beef then add the black beans & salsa. Place 2 tortillas on a baking sheet side by side. Spoon on the beef just enough to cover both tortillas, then sprinkle with the cheddar cheese. Continue topping with tortilla, beef mixture then cheddar cheese until you end with tortillas on the top. Spread the cheese dip on top and bake at 350 for about 20 minutes until heated through and cheese is melted and absorbed a little.
Remove from oven, slice into pie shaped pieces. Top with your favorite topping. We use lettuce, tomatoes, black olives, green onions, salsa & sour cream. I also like to serve the usual refried beans topped with queso white cheese.

Fried Apple Jacks

Peel & cook 1 5lb bag of apples until soft, add approximately 3/4 cup of sugar, 1 teaspoon cinnamon and 1 Tablespoon of lemon juice. Take one can of biscuits(do not use layered). Roll each biscuit with a rolling pin on a floured surface until thin. Place a heaping tablespoon of cooked, cooled apples. Press the edges together then gently fold all edges over on themselves until sealed. Fry in a shallow pan using Lard until golden brown. If you use regular cooking oil these will not have the same taste.

Personal Cheese Cake

Make your instant cheesecakes in these tiny jars and top with your favorite topping. You can put the lids on them and store them in the refrigerator until you eat them. These are great & it is a fun way for everyone to have their own dessert. You can also leave off the toppings (I do) until you hand them out. Just put a variety of toppings on the table & let everyone choose their own flavor .

Roasted Brussel Sprouts/ This recipe is currently on my Blog page.

Precut brussels, drizzle with olive oil and toss with your favorite herbs, salt & pepper. Bake at 305 until browned and crispy. These are so yummy that you will never want them cooked or steamed again . I use Yah's Best seasoning on all of my items that contain spices. You can order it online at Yah's

Agave Potato Salad

2 cups thinly sliced potatoes (cooked & drained)
1/2 cup mayonnaise
2 Tablespoons mustard
2 Tablespoons honey
1 teaspoon of Chimichurri spice
3 chopped & diced Agave pickles
Stir together all ingredients, salt & pepper to taste, chill & serve with extra pickles. (I use Chipotle Agave Pickles which you can purchase at your local Walmart. )

Water Cress Salad.
I mixed water cress and baby greens with a side of artisan lettuce & pineapple. Take 1/4 cup of lemon infused olive oil, mix with 1 T of apple cider vinegar and black pepper. Drizzle over the salad & then top with feta cheese. This is a very low calorie salad. I also added a few pecan halves but I like sliced almonds on it also

Simple Mini Pot Pies

1 can of Grands buttermilk biscuits

1 can of Marie Calendar Chicken Pot Pie soup

Non stick spray

1 muffin pan

Spray muffin tin with non stick spray making sure to coat all areas inside the cups

Roll each biscuit on a lightly floured surface until flat and approximately 4 inches in diameter

Place each flat biscuit dough into the the muffin cup leaving edges outside to pinch togehter when filled.

Put one spoonfool of the un heated soup into the muffin cup

Bring edges of dough togehter and pinch until the tops are closed.

Once the edges are all sealed so none of the soup bubbles out, spray tops with non stick spray and bake in oven at 350 degrees until golen brown.

These make a nice quick meal served along with a small side salad.




Rhonda's Home made Vegetable Soup


1 1/2 pound of ground beef (or cooked beef roast shredded)

2 medium onions diced

1 can green beans (undrained)

1 can corn (undrained)

1 can carrots (undrained)

1 can peas (undrained)

1 can canelli beans (undrained)

1 can Chick Peas/Garbonzo beans (undrained)

2 cans diced tomatoes (undrained)

1 small head of cabbage (shredded or chopped coursley)

3 large potatoes diced

2 can tomato soup

1 Tablespoon basil

1/2 teaspoon black pepper

In a very large cooker, brown the ground beef and onion. Do not drain the ground beef.  Add the canned tomatos, undrained along with the cabbage and potaoes. Add one cup water and let cook just until tender. Add all remaining cans of veggies and the basil, pepper, and the 2 cans of tomato soup.  Let simmer until all items are cooked.

You can add any veggies you like and you can also use a jar of spagetti sauce instead of the tomato soup. I love using the spaghetti sauce with the garlic and basil. I always serve my soup with hot home made corn bread.



Breakfast Egg Cups

8-10 slices of white bread (depending on how many egg cups you make. 1 slice per muffin tin cup)

8-10 small or medium eggs. (don't use large eggs they will run over the pans)

4-5 slices of cheese (half slice per cup, or you can use shredded cheddar)

8-10 teaspoons spoons  evaporated milk

5 pieces of crispy crumbled bacon, or you can use cooked, drained crumbled sausage

1/3 cup maple syrup

1 heaping Tablespoon real butter at soft temerature



you favorite herbs ( I use OLDE THOMPSON organic no salt seasoning , Got it at BJ's wholesale)


Spray muffin tins with a non stick spray,  roll each slice of bread flat with a rolling pin.

Mix the syrup and butter together and spread one side only of the bread with the syrup and butter mixture. Place one slice of the flattened butter bread into the muffin cup with the buttered side being the inside of the cup.

Place your crumbled bacon or sausage in the bottom of the cup, just about a tablespoon in each cup.

Next break an egg into each cup, once again make sure you use small or medium eggs.

Place in oven on 350 degrees until the eggs are almost completely set. About 20 to 25 min.

Remove from oven and put 1 teaspoon of the evaporated mil on top of each cup, sprinkle with salt, pepper, herbs and then top with the cheese.

Place egg cups back into the oven and bake until the cheese has melted .

Egg cups should be set and the bread should be a golden crispy brown.

I remove the egg cups by taking a butter knife or a small spatuala around the edge of each cup.

We love to also put hot sauce such as Texas Pete, Tabasco etc. on ours

HOPE YOU ENJOY!!!!!!!!!!!!!!!!!!!!!!!


Rhonda's Honey Mustard Red Potato Salad

6-8 large red potatos

4-5 boiled eggs

1/2 cup mayonaise

1/4 cup mustard

1/4 cup organic honey (You can use any honey we just like the natural organic)



herbs ( I use dill weed)

Wash potatos and dry well

Slice potatoes thinly on a Mandaline or by hand. I cut the potato in half length wise then i slice it on the short end with my slicer.

Boil the potatoes just until tender and drain well. I always drain off the hot water and then run cold water over them until they are cold. Then I pour into a collindar until very drained.

Take the mayonaise, mustard, & honey and mix them in a large bowl, add the dill, salt, pepper then toss the potaoes in the mixture, In this recipe I like to grate the hard boiled eggs into the potato mixture and just toss lightly as not to break the potatoes.

Love this recipe and it is best to me when it is served just after making at room temp.

You can add more mayonaise or mustard & honey according to your own preferance.  

HOPE YOU ENJOY!!!   And if you try any of my recipes please post me a message as to how you or your family liked it.