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.

Rhonda Adkins

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 you family liked it.