Saturday, December 17, 2011

Chex Party Mix- 1986 recipie

1/2 cup (1 stick) butter or margarine
1 1/4 tsps McCormick/Shiling Season-All Seasoned Salt*
4 1/2 teaspoons Worcestershire sauce
2 2/3 cups Corn Chex cereal
2 2/3 cups Rice Chex cereal
2 2/3 cups Wheat Chex cereal
1 cup salted mixed nuts

Mom adds 2 2/3 cups pretzles

Preheat oven to 250 degrees. Melt butter in a 15x10x2-inch roasting pan in the oven. Remove from oven. Stir the seasoned salt and Worcestersire sauce into the melted butter. Gradually add cereal and nuts, mixing until all pieces are coated. Bake 1 hour at 250 degrees. Stir mixture every 15 minutes during baking for even coating and baking.

Makes 9 cups.

Microwave Directions: In a 4-qt bowl or 13x9x2-inch microwave safe dish, melt butter on high for 1 minute. Stir in seasoned salt and Worcestershire sauce. Gradually add cereal and nuts, mixing until all pieces are coated. Microwave on High for 5 to 6 minutes, stirring every two minutes. NOTE: A 650 microwave oven was used for these directions. For other wattage ovens, time may need to be adjusted.

Saturday, November 5, 2011


2 1/2 cups bread flour
2tsp sugar
2tsp yeast
3/4 tsp salt
8 ounces water
2 tbs vegatable oil

Put all ingredients in bread-machine on the dough setting.
Preheat oven to 350*
Roll out dough and cook for 20-30 minutes, or until almost brown.
Pull out of oven and add desired toppings return to oven for additional 15-20 minutes.

Saturday, September 24, 2011

Irish Pan Boxty Cakes

I loved the boxties at the Irish Pub Andrea took us to in Vegas. So sad they closed! In clearning out more files, I found this recipe.

Pan Boxty Cakes
1 cup grated peeled raw potato
1 cup thick mashed potatoes
1 cup unsifted all-purpose flour
2 tsp. baking powder
2 tsp. salt
2 eggs,beaten
1/4 cup milk
2 Tbsp. butter or margarine
Butter or Margarine
Sugar or cinnamon sugar

1. Use food processor to grate potatoes or grate potato by hand.
2. Place grated potato on clean dish towel and press out excess liquid.
3. Combine grated potato with mashed potato. Stir in flour, baking powder and salt, mix well.
4. Add eggs and milk, mixing to make a soft batter.
5. Heat skillet with 2 Tbsp butter until hot. Drop batter by tablespoons onto skillet and cook 4-5 minutes on each side until well browned.
6. Serve hot with butter and sugar or cinnamon sugar. Makes 6 servings

Mexican Cornbread

Mexican Cornbread
1 cup butter, melted
2/3 cup sugar
4 eggs
1 15 oz. can cream-style canned corn
3 Tbsp. diced green chilies
1/4 tsp. salt
1/2 cup Cheddar cheese, shredded
1/2 cup Monterey Jack cheese, shredded
4 tsp. baing powder
1 cup yellow corn meal
1 cup flour

Preheat oven to 325. Lightly grease a 9 x 13" baking dish. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chilies, and cheeses. In a separate bowl, stir together the flour, cornmeal, bakgin powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into pan. Bake approx. 1 hour or until a toothpick inserted into center of pan comes out clean. Serves 8.

Recipe pirated from a San Diego Mexican cookbook at the store - I'm guilty but it looks like one I've been hunting for. Can't wait for a pot of chili and this cornbread.

Alcohol Substitutes

Remember when I was making a creme de menthe pie and I didn't it know that it called for alcohol, I just thought that creme de menthe and chocolate whatever were just extracts. I found the following I clipped from a newspaper some time ago and thought I would add it to our blog. By the way, Andrea, I found it cleaning out a box of file folders!!!

Alcohol Substitutes
Cooking Substitutions for Alcohol – Newspaper Clipping

In Soups and Entrees:
Dry (unsweet) red wine: Water, beef broth, bouillon or consommé, tomato juice (plain or diluted), diluted cider vinegar or red wine vinegar. Liquid drained from canned mushrooms.
Dry (unsweet) white wine: Water, chicken broth, bouillon or consommé, ginger ale, white grape juice. Ginger ale,white grape juice, diluted cider vinegar or white wine vinegar. Liquid drained from canned mushrooms.

In Cheese Dishes (fondue or rarebit)
Beer or ale: Chicken broth, white grape juice, ginger ale

In Desserts:
Brandy: Apple cider, peach or apricot syrup.
Rum: Pineapple juice or syrup flavored with almond extract
Sherry: Orange of pineapple juice
Kirsch: Syrup or juice from black cherries, raspberries, boysenberries, currants, or grapes or cherry cider.
Cointreau: Orange juice or frozen orange juice concentrate.
Crème de menthe: Spearmint extract or oil of spearmint diluted with a little water or grapefruit juice.
Red Burgundy: Grape juice.
White Burgundy: White grape juice.
Champagne: Ginger ale
Claret: Grape or currant juice or syrup or cherry cider.

Note: To cut the sweetness of the syrups, dilute with water. Also, there are many flavor extracts such as almond or pineapple that can be added for interesting flavors.

Flambles or Flaming Desserts
The only substitute that might be used is a sugar cube soaked in lemon extract, then set atop a dessert and burned.

Thursday, August 11, 2011

Andrea’s Delicious Peanut Butter Popcorn

  • 1 cup karo syrup
  • 1 cup peanut butter
  • 1 cup sugar

Heat on stove until almost bubbly, blended. Poor over popcorn.

Andrea got this when she was student teacher from a neighbor. She made it for Tamara and me when we spent Spring Break together in 2011 and discussed wedding plans. Fun times.

Saturday, July 9, 2011

Cheese Blintz

1 cup flour

1/4 cup sugar

1/2 tsp salt

1 cup sour cream

1 cup cottage cheese

4 well beaten eggs


Strawberry sauce

1 cup sour cream & strawberry jam

Sunday, July 3, 2011

Andes Layered Frozen Mousse Pie

This was such a hit for dinner today, Dad suggested I be sure to add it to the recipe blog. It's perfect for a hot summer day!

Andes Layered Frozen Mousse Pie
2 cups vanilla ice cream, softened
2 cups Andes Crème de Menthe Baking Chips
1 ready to use chocolate wafer crumb crust
1 ½ cups whipping cream, divided
2 eggs yolks
Stir ½ cup of Andes Baking Chips into ice cream. Spread onto bottom of crust, freeze. Melt remaining Andes Baking Chips with ½ cup whipping cream in a saucepan over low heat, stirring constantly. Remove from heat, stir in egg yolks. Continue heating over medium low heat 3-5 minutes or until mixture begins to thicken, stirring every 30 seconds. Do not allow it to boil. Cool to room temperature. Whip remaining 1 cup of whipping cream until stiff peaks form, fold into baking chips mixture. Spread over ice cream in crust. Freeze 4 hours or overnight. Allow pie to sit at room temp for 10-15 mins before cutting.

Fourth of July "All American Dessert"

This is a recipe by Dole (bananas) that looks so PATRIOTIC! I'm making it for our 4th of July celebration tomorrow. I'll first give the full recipe and then give my alterations.

Prep Time: 20 mins
Refrigerating Time: 4 hours
4 cups boiling water
1 pkg (8oz serving size) Jell-o any RED flavor
1 pkg (8 oz serving size) Jell-o Berry BLUE flavor
1 cups cold water
2 Entenmanns all buter pound loaf, cubed
1 tub (8oz) Cool Whip
3 Medium Dole Bananas

STIR: 2 cups of the boiling water into each flavor of gelatin in separate bowls 2 minutes or until completely dissolved. Stir 1 cup cold water into each bowl. Pour into separate 13x9 inch pans. Refrigerate 3 hours or until firm. Cut each pan into 1/2 inche cubes.
CUT bananas into slices. Place blue gelatin cubes in 3 1/2 quart bowl or trifle bowl. Layer with cake cubes, 1/2 of the whipped topping and bananas. Cover with red gelatin cubes. Garnish with remaining whipped topping and additional banana slices.
REFRIGERATE: at least 1 hour or until ready to serve. Store leftover dessert in refrigerator.
MAKES: 12-16 servings.
NOTE: You can use sugar free jell-0, Entemanns fat free golden loaft cake and cool whip lite.

My Alterations: I didn't want to use bananas because they turn brown and mushy and some in our family are not banana eaters, so I left them out. I don't like soggy cake so I left it out as well. I just layered the blue jell-o cubes, homemade whipped cream (much better than cool whip) and the red jello cubes and topped with cream. I layered them in juice glasses for individual servings. I make more blue jello up (finger jell0, use only the two cups of hot water) and used a star shaped cookie cutter to cut out blue stars to top the cream on top. Very fun. It will be a good refresher after watching the Crest parade tomorrow! HAPPY BIRTHDAY AMERICA!

Roasted Sweet Potato Salad With Citrus Vinaigrette

Photo: Jennifer Davick; Styling: Buffy Hargett Daniel and I made this for Sunday dinner tonight and loved it. We had fresh spinach on hand, so we used that instead of mâche (I don’t know what that is, but wikipedia does: corn salad). The Citrus Vinaigrette makes this salad.

Roasted Sweet Potato Salad With Citrus Vinaigrette

Hands-on Time: 20 min.; Total Time: 1 hr., 10 min. (including vinaigrette).

  • YIELD: Makes 4 servings
  • COURSE: Salads
  • 1 pound medium-size sweet potatoes, peeled and cut into wedges
  • 1 medium-size sweet onion, cut into wedges
  • 1 tablespoon olive oil
  • 1 garlic clove
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly cracked pepper
  • 1 (5-oz.) package fresh mâche, thoroughly washed
  • Citrus Vinaigrette
  • 1. Preheat oven to 400°. Heat a 17- x 10-inch cast-iron pan or 12-inch cast-iron skillet in oven 10 minutes. Toss together sweet potato wedges and next 5 ingredients in a large bowl. Place sweet potato mixture in hot pan.
  • 2. Bake at 400° for 25 minutes. Stir once, and bake 15 more minutes or until potatoes are tender and begin to caramelize.
  • 3. Spoon potato mixture over mâche; drizzle with Citrus Vinaigrette.

Southern Living

Monday, June 27, 2011

Hot Cranberry Cider

Makes about 2 quarts

1 quart apple cider or juice
1 32 oz bottle cranberry juice cocktail
1/2 cup Lemon Juice
1/3 cup firmly packed light brown sugar
8 whole cloves
2 cinnamon sticks

In saucepan, bring ingreidents to a boil. Reduce heat; simmer 10 mins. Remove spices.

Southwest Tortilla Quiche

4 Flour tortillas
3 eggs
1/3 c milk
1/2 cup ham, diced
3/4 cup cheddar cheese, grated
1 Tbsp. Green Onions, chopped
2/3 cup canned corn drained
1 Tbsp. flour
1/8 tsp red hot pepper sauce to desired taste
Spray room temp tortillas with cooking spray and press into large muffin tins, custard cups or tortilla fluted pans. Combine remaining ingredients in a small bowl and season to taste. Pour 1/4 cup of mixture into each tortilla shell and bake at 350 for 55 minutes or until set. Serve warm with salsa. Prep time: 5 mins. Cook time: 55 mins. Mission Tortilla cookbook

Cherry Dessert

Empty 2 cans of prepared cherry pie filling into a 9x13 pan. Sprinkle 1 pkg white cake mix (dry) over cherries. Sprinkle 1/2 to 3/4 cup chopped pecans over cake mix. Evenly pour 1/2 lb (2 cubes) melted butter (be careful to evenly distribute). Bake at 35o for 40-45 mins.

Grandma Jocelyn Cowles' Dinner roll recipe

Use Bread maker dough setting for 90 mins.

1 1/2 cup warm milk
1 Tbsp. yeast
1/2 cup sugar
1 tsp. salt
2 eggs
1/2 c. shortening
5 cups flour
The amount of flour seems to vary. If the dough is sticky, add flour as you shape each roll. I keep the dough covered with a damp cheesecloth while shaping and letting rise. I put the rolls in a warm place to rise about 20 mins before baking. Place on lightly sprayed cookie sheet, bake about 20 minutes at 350. Makes between 20 - 24 rolls.

Fine's Spice Chicken

8 half breasts, chicken
2 cans Cream of Chicken soup
1/2 tsp. minced dried onion
1/2 tsp garlic salt
1 tsp. Fine's Herb Spice
8 oz can mushrooms and stems, drained
Spray 9x13 pan with cooking spray. Lay chicken breasts in the pan. Combine remaining ingredients and spread over chicken breasts. Bake at 300 for 4 hours. Before serving sprinkle with sliced almonds or fresh parsley.

Texas Sheet Cake

2 cup flour
2 cups sugar
1 tsp. baking soda
2 cubes of BUTTER
4 Tbsp. powdered cocoa
1 cup water
1 tsp. vanilla
2 eggs
1/2 c. buttermilk

Mix flour, sugar, and baking soda togehter and set aside. Heat BUTTER, cocoa, and water in a small sauce pan on low to a low boil. Add the dry mixture and mix well. Then add the vanilla, eggs and buttermilk. Mix well and pour into a greased 10x15 pan. Bake in oven at 400 for 20 mins.

4 cups powdered sugar, set aside in a bowl. Melt 2 cubes of BUTTER and 4 Tbsp cocoa. Stir constantly. When completed melted, add 1 tsp of vanilla and 6 Tbsp. buttermilk. Pour this mixture into the powdered sugar and mix well with hand mixer, scraping sides frequently. Pour/spread the frosting on the cake right when it is removed from the oven. Optional: Sprinkle chopped walnuts on top.

Pear-Cream Cheese Salad

1 can (16 oz.) Pear Halves
2 pkg (r serving size) Lime Jello
1 1/2 c. ginger ale or cold water
2 Tbsp. lemon juice
1 pkg (8 oz) Cream Cheese, softened
1/4 cup chopped pecans
Drain and dice pears, reserving syrup. Add water to syrup to make 1 1/2 cups; bring to a boil. Dissolve gelatin in boiling measured liquid. Add ginger ale and lemon juice.

Beat cream cheese in large bowl at medium speed of electric mixer until smooth. Gradually stir ing gelatin. Chill until thickened.

Add pears and nuts. Spoon into 5 cup mold which has been sprayed with no stick cooking spray. Chill until firm, at least 4 hours. Unmold. Makes 10 servings

Pumpkin Pudding Treat

This is a recipe from Jenny Berry Krull

1 1.5 oz pkg vanilla instant pudding
1 12 oz can fat free evaporated milk
1 15 oz can pumpkin (plain canned pumpkin)
1 tsp. pumpkin pie spice

Beat together pudding and milk. Refrigerate for 5 mins. Mix in pumpkin and spice. Spoon into individual bowls and refrigerate for 10 mins (or more).

Curried Rice with Almonds

3 cups cooked rice
3 Tbsp. butter, melted
1/4 tsp curry powder
1/4 cup parsley minced
1 tsp. salt
1/4 cup toasted almonds, finely chopped

Blend butter and curry powder, add to rice. Mix in parsley salt and almonds. Bake at 350 for 25 minutes. serves 6

Festive Winter Salad with Walnuts and Apples

1 pkg (10 oz) European Style salad mix, washed
1 thinly sliced tart apple
1 pkg (4 oz) bleu cheese crumbled
1 cup walnut halves
1/4 cup vegetable oil
1/4 cup balsamic vinegar
Salt & Pepper to taste

Combine salad, apples, walnuts, and bleu cheese. Whisk together oil and vinegar and pour over salad. Add salt and pepper to taste. Toss well. Serve immediately. 6 servings. 10 min prep time.

Peanut Butter Crunch Cake

This is a recipe from Aunt Eileen.

1 pkg super moist yellow cake mix
1/2 c packed brown sugar
1 cup peanut butter
1 cup water
1/4 cup vegetable oil
3 eggs
1/3 cup chopped peanuts
1 cup chocolate chips
Heat oven to 350. Grease 13x9 pan. Beat cake mix dry, brown sugar, and peanut butter on low speed until crumbly. Reserve 2/3 cup of the crumbly mixture. Beat remaining crumbly mixture, water, oil and eggs on low speed, scraping bowl frequently, 2 minutes. Pour batter into pan. Stir nuts into reserved crumbly mixture; sprinkle over batter. Sprinkle with chocolate chips. Bake until cake springs back when touched lightly in the center. 40-45 minutes.

Frozen Fruit Ring for Punch

This is a recipe from Nancy Morelock. And of course, her rings were BEAUTIFUL.

12 oz Frozen Raspberry or cranraspberry punch/juice concentrate
Mix up per directions. Fill up 1/3 of ring with juice.*
2 pkg frozen berry mix (*Can place some of this fruit in the ring with the juice above)
3 lemons
3 limes
Grapes (green or red, I like green)
White Grape Juice Concentrate (Mix with 3 cans water)
2 Liter bottle of 7UP

Carefully peel lemons and limes in spiral shape being careful not to break as much as possible.
Coil the peels into flowers. You can choose either edge to be the top. Place the 6 flowers around the frozen ring. Slice the nectarine and place between the flowers. Pour more of the frozen berry mix around the flowers and on the ice ring. Carefully pour more of the juice over the fruit, about another 1/3 of the ring. Freeze. Then pour the rest of the juice (and if you want more of the fruit) in the rest of the ring and freeze.

Make the punch with the white grape juice concentrate, water and 7UP before serving. Take ice ring out of freezer and place in hot water in sink until just loosened from the ring. Put the ring in the punch bowl. VOILA

Wednesday, June 22, 2011

Quesadillas Huevos Rancheros


Photo: Antonis Achilleos

Daniel doesn’t care for chicken, and I can only eat so much red meat, so I’m often looking for alternative protein sources. Eggs are my current favorite.

Quesadillas Huevos Rancheros

  • YIELD: 4 servings
  • COURSE: Breakfast/Brunch, Snacks
  • 4 6-inch corn tortillas
  • Grated Monterey Jack cheese
  • 3 sliced hard-cooked eggs
  • Salsa
  • Lay tortillas on a cookie sheet. Place in a 325° F oven for 10 minutes. Remove from oven and top 2 of the tortillas with grated Monterey Jack cheese and hard-cooked eggs. Top with the other tortillas. Bake until the cheese melts, about 5 minutes. Cut into wedges and decorate with spoonfuls of salsa.

Melissa Clark, Real Simple
APRIL 2004

Friday, June 17, 2011


Thanks to Brent for sending the picture

This is the best meatloaf EVER. I have friends who request this (okay, maybe just friend – this post is dedicated to Whitney)

  • 3 slices soft bread
  • 1 cup milk
  • 1 egg
  • 1 lb. ground beef
  • 1/4 c onions, minced
  • 1 1/4 tsp salt
  • 1/4 tsp each pepper, sage. mustard, celery salt garlic salt
  • 1 T Worcestshire sauce

Heat oven to 350. Tear bread into loaf pan. Add milk and egg. Add meat and seasonings, mix thoroughly. Bake 1 hour.

Sunday, June 12, 2011

Tomato-and-Mango Salad with Curry-Orange Vinaigrette

A fun summer salad. I made this for some friends and it was a hit. It kind of reminds me of the pineapple-red-onion-mint salad.


Image Credit: Randy Mayor; Mary Catherine Muir

Tomato-and-Mango Salad with Curry-Orange Vinaigrette

This recipe is also delicious with peaches or nectarines in place of the mangoes.

  • YIELD: 6 servings
  • COURSE: Salads
  • 2 cups fresh orange juice (about 6 oranges)
  • 1 tablespoon vegetable oil
  • 1 teaspoon curry powder
  • 1/8 teaspoon salt
  • 3 medium tomatoes (about 1 1/2 pounds), cored and cut into 3/4-inch-thick wedges
  • 2 medium mangoes (about 2 pounds), peeled, pitted, and cut into 1/2-inch-thick strips
  • 1 tablespoon thinly sliced mint leaves
  • Bring the orange juice to a boil in a medium saucepan. Reduce the heat to medium, and cook until reduced to 1/2 cup (about 25 minutes). Remove from heat. Stir in oil, curry powder, and salt. Cool to room temperature.
  • Divide the tomato wedges and mango strips evenly among 6 salad plates. Drizzle evenly with dressing; sprinkle with mint.

Cooking Light
JUNE 2001

Sunday, May 29, 2011

Baby Broccoli with Orange Sauce

    Prep Time 10 minutes
    Total Time 25 minutes
    Yield Serves 4


        Coarse salt
        2 (about 1 pound) baby broccoli, untrimmed
        1/2 cup fresh orange juice
        2 shallots, halved lengthwise and thinly sliced
        1 teaspoon balsamic vinegar
        1/4 teaspoon red-pepper flakes (optional)


    In a large pot of boiling salted water, cook baby broccoli until just tender, 12 to 15 minutes; drain. Transfer to a serving bowl.
    Meanwhile, in a small skillet, combine orange juice, shallots, vinegar, and pepper flakes, if using; simmer over medium heat until reduced to 1/4 cup, 3 to 4 minutes. Spoon sauce over baby broccoli; toss gently.

If you can't find baby broccoli, substitute 1 lb regular broccoli.  Trim tough stem ends and cut broccoli lengthwise.

© 2011 Martha Stewart Living Omnimedia. All rights reserved.

Crispy Apricot Pork Chops

    Prep Time 10 minutes
    Total Time 25 minutes
    Yield Serves 4


        1 tablespoon olive oil, plus more for baking sheet
        2 slices multigrain sandwich bread
        4 bone-in pork loin chops (about 8 ounces each, 3/4 to 1 inch thick), patted dry
        Coarse salt and ground pepper
        4 teaspoons apricot jam


    Preheat oven to 425 degrees. Lightly brush a rimmed baking sheet with oil; set aside.
    Tear bread into large pieces; place in food processor. Pulse until large crumbs form. Drizzle with oil; pulse once or twice, just until crumbs are moistened (you should have about 1 1/2 cups crumbs).
    Season pork chops generously with salt and pepper; spread one side of each chop with 1 teaspoon jam. Dividing evenly, sprinkle breadcrumbs over jam, and pat them on gently.
    Transfer pork, coated side up, to prepared baking sheet. Bake until crust is golden and pork is opaque throughout (meat should register 150 degrees.on an instant-read thermometer), 14 to 16 minutes. Serve immediately.

From Martha Stewart's Everyday Food at

Saturday, May 28, 2011

Cucumber Gazpacho with Shrimp Relish

Cucumber Gazpacho with Shrimp Relish
This is a yummy cold soup.

YIELD: 4 servings
COURSE: Soups/Stews


2 teaspoons extra-virgin olive oil
3/4 pound peeled and deveined medium shrimp, chopped
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1/4 teaspoon ground cumin
1/4 teaspoon paprika
2 cups quartered grape tomatoes
1/3 cup fresh cilantro
2 1/2 cups chopped English cucumber
1 cup fat-free, lower-sodium chicken broth
1 cup whole-milk plain Greek yogurt
1/4 cup chopped onion
2 tablespoons fresh lime juice
Dash of ground red pepper
1 large garlic clove, peeled


1. Heat oil in a skillet over medium-high heat. Sprinkle shrimp with 1/4 teaspoon salt, 1/4 teaspoon black pepper, cumin, and paprika. Add shrimp to pan; sauté 2 minutes or until done. Stir in tomatoes; remove from heat. Add cilantro.
2. Place remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, cucumber, and remaining ingredients in a blender; process until smooth. Ladle 1 cup soup into each of 4 bowls; top with 3/4 cup relish.
Sustainable Choice: Look for shrimp that are certified sustainable. U.S.-farmed shrimp or wild Northern shrimp from Canada are the best options. Avoid imported wild and farmed species.

Laura Zapalowski, Cooking Light
APRIL 2011

Sunday, May 15, 2011

Meaty White Gravy for Biscuits

This is really a simple recipe. It looks long, but that’s because I’m verbose, not because the recipe is complicated.

Now, this is a lot of gravy, but it makes such fantastic leftovers, I think it’s worthwhile. If you run out of biscuits, eat it over toast. Yum. Easy enough to half the recipe if you want. Use a large enough pan to hold 2 lbs. of sausage + 1/2 gallon of milk and still have plenty of room for stirring.

2 lbs. of MILD sausage
~1 c of flour
1/2 gallon milk


Cook the sausage on medium-low heat with seasoning added in from the beginning so the flavor really soaks in. I like to use garlic salt and onion powder. Sometimes I put in pepper or other spices. While the sausage is browning, preheat the oven and get the biscuits onto a baking pan.

When the sausage is completely browned, you may remove some of the grease if you wish. I don’t. If you’re cooking scrambled eggs too, you should get them started.

Add flour until the sausage is coated and the flour starts to look somewhat dry. At this point you should put your biscuits in the oven.

Pour in the milk and turn up the heat, stirring constantly or so. when it boils, it will be about as thick as it’s going to get. If it’s too thick, you can add more milk. Too thin? should have added more flour in the beginning. If you add more now it may be lumpy. You can blend some flour and milk vigorously in a jar and add it, then bring it to a boil again. make sure you’re not burning the biscuits or eggs while you’re messing around with the gravy.

Mu Shu Chicken Wraps

Makes 6 servings.

1 16oz can plums, rinsed, drained, and pitted
1/2 c orange juice
1/4 c finely chopped onion
1 Tbsp minced fresh ginger
1/4 tsp ground cinnamon
1 lb boneless skinless chicken breast, cut into thin strips
6 (7-inch) flour tortillas
3 cups coleslaw mix

1. Bamix the plums until almost smooth.  Combine plums, orange juice, onion, ginger, and cinnamon in slow cooker; mix well.  Place chicken strips over plum mixture. Cover and cook on LOW for 3 to 4 hours.

2.  Create a tortilla wrap with chicken, sauce, and coleslaw.  Use remaining plum sauce for dipping.

Adapted from Home-Tested Slow Cooker Recipes:
Mu Shu Turkey p. 96

Tuesday, April 26, 2011

Blackened Cumin-Cayenne Tilapia

I made this, along with roasted vegetables for the gang (Jack, Tamara, Andrea, & Lupita) over our spring break in Phoenix.


Photo: Photo: Randy Mayor; Styling: Rose Nguyen

Blackened Cumin-Cayenne Tilapia via

YIELD: 4 servings (serving size: 1 fillet)



1 tablespoon olive oil

4 (6-ounce) tilapia fillets

2 teaspoons ground cumin

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon ground red pepper

1/4 teaspoon freshly ground black pepper

Cooking spray


1. Preheat broiler.

2. Rub oil evenly over fish. Combine cumin, salt, garlic powder, and peppers; sprinkle over fish. Arrange fish on a broiler pan coated with cooking spray; broil 5 minutes or until fish flakes easily when tested with a fork or desired degree of doneness.

Cooking Light

Friday, April 22, 2011

Potato Cheese Casserole

7 medium potatoes, boiled, peeled and grated
Mix together:
1/2 cup melted margarine
1/3 cup dry onions
1 1/2 cup grated cheese
2 cups sour cream
2 cans Cream of Chicken soup
1 tsp. salt
Pour mixtures over grated potatoes and mix. Spread into a 9X13 pan.
Sprinkle with crushed cornflakes or parsley. Bake 45 minutes at 350.
Tips: Don't over boil the potatoes or it will be hard to grate. A chopped onion can be substituted for dry onions. Place dry or fresh onion with the margarine when melting. Frozen potatoes can be used (but not as good!).

Date Pop Tarts

2011-04-21 19.04.11Filling
16 dates
1 cup sugar
1 cup water

Make the filling: Open dates and remove pits. Dice. Boil and reduce to simmer. While simmering, mash the dates until you’re happy. I liked mine with some chunks left in them. If you don’t like any chunks at all, you might have to put it in the blender. When dates look thickened enough to spread with a spoon, they’re done.

2 cups (8 1/2 ounces) all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup (2 sticks or 8 ounces) unsalted butter, cut into pats
1 large egg
2 tablespoons (1 ounce) milk

1 additional large egg (to brush on pastry)

Make the dough: Whisk together the flour, sugar, and salt. Work in the butter with your fingers, pastry blender or food processor until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. If you’ve used a food processor, transfer the mixture to a large bowl. Whisk the first egg and milk together and stir them into the dough, mixing just until everything is cohesive, kneading briefly on a well-floured counter if necessary.

Divide the dough in half (approximately 8 1/4 ounces each), shape each half into a smooth rectangle, about 3×5 inches. You can roll this out immediately (see Warm Kitchen note below) or wrap each half in plastic and refrigerate for up to 2 days.

Assemble the tarts: If the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes. Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8″ thick, large enough that you can trim it to an even 9″ x 12″. [You can use a 9" x 13" pan, laid on top, as guidance.] Repeat with the second piece of dough. Set trimmings aside. Cut each piece of dough into thirds – you’ll form nine 3″ x 4″ rectangles.

Beat the additional egg and brush it over the entire surface of the first dough. This will be the “inside” of the tart; the egg is to help glue the lid on. Place a heaping tablespoon of filling into the center of each rectangle, keeping a bare 1/2-inch perimeter around it. Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Paint with egg whites. Repeat with remaining tarts.

Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries. Refrigerate the tarts (they don’t need to be covered) for 30 minutes, while you preheat your oven to 350°F.

Bake the tarts: Remove the tarts form the fridge, and bake them for 20 to 25 minutes, until they’re a light golden brown. Cool in pan on rack.

Note: I adapted this recipe from where there are ideas for other fillings. Apparently this recipe had there been adapted already from someone else's site.

I blogged about the making of these at, where I also included more pictures. I put the recipe on too, and it turns out that each pop tart has about 650 calories.

Thursday, April 7, 2011

Strawberry Agua Fresca

With strawberries on sale and Spring here to stay, I thought this was a fun way to celebrate a bit of warm weather.


Spanish for "fresh water," agua fresca is a refreshing, fruit-infused drink that is served throughout Mexico. Depending on the ripeness of the berries, adjust the amount of sugar for desired sweetness.

YIELD: 8 cups (serving size: 1 1/3 cups)


  • 4 cups water
  • 1/3 cup sugar
  • 6 cups hulled strawberries
  • 1/4 cup fresh lime juice (about 2 limes)


Combine water and sugar, stirring until sugar dissolves. Place strawberries in a blender, and process until smooth. Combine the sugar mixture, strawberry puree, and juice; stir well.

Traci Des Jardins, Mijita, San Francisco, California, Cooking Light MAY 2005

Sunday, April 3, 2011

Herbed Roasted Sweet Potatoes

I halved the recipe and made these with fresh oregano (left over from the carrot salad).

Herbed Roasted Sweet Potatoes

These easy, pretty sweet potatoes are good either hot or at room temperature. Use any favorite fresh herbs; we had the best results with leaves of Italian parsley, small sprigs of rosemary, and oregano leaves. PREP AND COOK TIME: About 1 hour

Yield: Makes 10 to 12 servings


  • 8  sweet potatoes (about 4 lb. total), such as Garnet or Jewel (sometimes sold as yams)
  • 1/2  cup  olive oil
  • Salt and fresh-ground pepper
  • 16  sprigs fresh herbs, such as Italian parsley, rosemary, or oregano (see notes), rinsed and patted dry


1. Scrub sweet potatoes; trim and discard any spots where skin is discolored or broken. Cut sweet potatoes in half lengthwise.

2. Pour 1/4 cup olive oil into each of two 9- by 13-inch glass baking dishes and tilt to coat pan. Sprinkle all over with salt and pepper.

3. Lay an herb sprig flat on the cut side of each sweet potato half, then lay half, cut side down, in oil (halves can touch).

4. Bake in a 425° oven until potatoes are soft when pressed on top and cut sides are golden brown (carefully lift up pan to check), about 1 hour. Using a metal spatula, carefully transfer sweet potato halves to a platter. Discard remaining oil in baking pans.

Nutritional Information

Calories: 167 (34% from fat)
Protein: 1.8g
Fat: 6.3g (sat 0.9)
Carbohydrate: 27g
Fiber: 3.3g
Sodium: 15mg
Cholesterol: 0.0mg

Sunset, DECEMBER 2004

Apricot Lamb Chops

Photo: John Autry; Styling: Cindy Barr

I made this for a double date with some friends and it was quite the hit. Since I’m frugal, I used lamb shoulder, since it was more economical than the lamb chops. I served it with roasted sweet potatoes and a couscous salad.

Total: 20 minutes
Yield: 4 servings (serving size: 2 lamb chops and about 2 tablespoons sauce)


  • 1/2  cup  apricot preserves
  • 2  teaspoons  Dijon mustard
  • 1  teaspoon  bottled minced garlic
  • 1  teaspoon  lower-sodium soy sauce
  • 1/2  teaspoon  Worcestershire sauce
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  ground cinnamon
  • 1/8  teaspoon  black pepper
  • 8  (4-ounce) lamb loin chops, trimmed
  • Cooking spray


1. Combine first 5 ingredients in a small bowl; set aside. Combine salt, cinnamon, and pepper, and sprinkle over both sides of lamb. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add lamb to pan; cook 5 minutes on each side or until desired degree of doneness. Remove skillet from heat; add apricot mixture, turning lamb to coat. Place 2 chops on each of 4 plates; spoon remaining apricot mixture evenly over chops.

Nutritional Information

Calories: 287
Fat: 8.6g (sat 3g,mono 3.8g,poly 0.6g)
Protein: 26.1g
Carbohydrate: 26.7g
Fiber: 0.3g
Cholesterol: 81mg
Iron: 2.1mg
Sodium: 350mg
Calcium: 32mg

David Bonom, Cooking Light, SEPTEMBER 2010

Coconut Jasmine Rice

Combine 1 cup uncooked jasmine rice, 1 1/4 cups water, 1/2 cup light coconut milk, and 1/4 teaspoon salt in a medium saucepan; bring to a boil. Cover and reduce heat to a simmer; cook 15 minutes or until liquid is absorbed and rice is tender. Remove from heat; fluff rice with a fork. Stir in 1/4 cup chopped fresh cilantro. Yield: 4 servings.

Fresh Blueberry Sauce

My roommate introduced me to this delicious sauce. I found that it makes the perfect topping to a cheesecake.

Fresh Blueberry Sauce:

  • 1 pound fresh or frozen blueberries
  • 4 (1/2-inch-wide) strips lemon peel
  • 1/3 cup granulated sugar
  • 1/2 cup water
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Combine blueberries, lemon peel, sugar, and water in a medium saucepan. Bring berry mixture to a boil over medium-high heat. Reduce heat to medium-low and simmer for 5 minutes. Strain the mixture through a fine mesh sieve, pressing on solids to release as much liquid as possible. Discard solids and return sauce to a clean saucepan. In a small bowl, combine the cornstarch and water, stirring until smooth. Add the cornstarch mixture to the blueberry sauce, stirring until the sauce comes to a boil. Allow to boil for 1 minute. Remove from the heat and cool sauce to room temperature.

Yield: 1 1/4 cups

Saturday, April 2, 2011

Kung Pao Chicken

I served this with Coconut rice. Delicious! I made this a few weeks ago for Whitney and another friend.

Photo: John Autry; Styling: Cindy Barr

Total: 27 minutes
Yield: 4 servings (serving size: 1 cup)


  • 2 tablespoons dark sesame oil
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
  • 3/4 cup water
  • 3 tablespoons lower-sodium soy sauce
  • 2 teaspoons cornstarch
  • 1 teaspoon brown sugar
  • 1/2 teaspoon bottled minced ginger
  • 1 to 1 1/2 teaspoons crushed red pepper
  • 1 cup thinly sliced red bell pepper (about 1 large pepper)
  • 1 cup snow peas, trimmed
  • 2 tablespoons chopped unsalted, dry-roasted peanuts


1. Heat sesame oil in a large skillet over medium-high heat. Add onion to pan; sauté 3 minutes or until softened. Add garlic; sauté 30 seconds, stirring constantly. Add chicken; sauté 3 minutes or until chicken begins to brown.

2. Combine 3/4 cup water and the next 5 ingredients (through crushed red pepper), stirring with a whisk until sugar dissolves. Add water mixture to pan; bring to a boil. Add bell pepper and snow peas to pan; cook for 2 minutes or until vegetables are crisp-tender and sauce thickens. Sprinkle with nuts.

Nutritional Information

Calories: 275
Fat: 13.8g (sat 2.6g,mono 5.3g,poly 4.8g)
Protein: 25.3g
Carbohydrate: 11.9g
Fiber: 2.2g
Cholesterol: 94mg
Iron: 2mg
Sodium: 502mg

SaBrina Bone, Cooking Light, DECEMBER 2010

Friday, April 1, 2011

Pork Loin Chops with Cinnamon Apples

Photography: Randy Mayor; Styling: Melanie J. Clarke

Warm flavors like sage and cinnamon play up the contrast between the juicy chops and caramelized apples. Tart Granny Smiths and slightly sweeter Braeburn apples both work well for this dish.

Yield: 4 servings (serving size: 1 pork chop and 3/4 cup apple mixture)


  • 1  teaspoon  dried rubbed sage
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper
  • 4  (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
  • 1/2  teaspoon  vegetable oil
  • Cooking spray
  • 1  teaspoon  butter
  • 4  cups  (1/2-inch) slices peeled Granny Smith apples (about 4 medium)
  • 1  tablespoon  brown sugar
  • 1  teaspoon  fresh lemon juice
  • 1/2  teaspoon  ground cinnamon
  • Dash of salt


Combine first 3 ingredients, and sprinkle over the pork. Heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add pork; cook 3 minutes on each side or until done. Remove the pork from pan. Cover and keep warm.

Melt butter in pan over medium heat. Add apples and remaining ingredients, and cook 5 minutes or until tender, stirring frequently. Serve the apples with pork.

Nutritional Information

Calories: 251 (30% from fat)
Fat: 8.3g (sat 3.1g,mono 3.3g,poly 0.9g)
Protein: 24.1g
Carbohydrate: 20.2g
Fiber: 2.3g
Cholesterol: 67mg
Iron: 0.9mg
Sodium: 388mg
Calcium: 38mg

Abby Duchin Dinces, Cooking Light, OCTOBER 2003

Since chicken doesn’t agree with my boyfriend, I’m experimenting with different types of meat. I’m enjoying having someone else to cook for, and it’s fun to try out new recipes. I really enjoyed the sautéed apples. Mmmm yumm. 

Balsamic Carrot Salad

Picture from

Yield: 8 servings (serving size: 1/2 cup)


  • 4 cups (1/4-inch-thick) slices carrot (about 2 pounds)
  • 1/4 cup minced fresh cilantro
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon extravirgin olive oil
  • 2 teaspoons minced fresh oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 garlic cloves, minced


Combine all ingredients in a large bowl, tossing to coat carrots. Cover and chill at least 1 hour or overnight to enhance flavors.

Nutritional Information

Calories: 59 (29% from fat)
Fat: 1.9g (sat 0.3g,mono 1.3g,poly 0.2g)
Protein: 0.8g
Carbohydrate: 10.3g
Fiber: 2.1g
Cholesterol: 0.0mg
Iron: 1.1mg
Sodium: 164mg
Calcium: 42mg

Silvina Bates, Orange, California, Cooking Light, JULY 2006

I made this yesterday for a few friends and it was a definite hit. I felt like it didn’t need as much garlic, unless you enjoy being a fire-breathing garlic-dragon. It adds a nice crunchy texture to a dinner.

Saturday, March 19, 2011

One Banana Banana Bread

1 Large Very Ripe Banana
1 Egg with enough milk to make One Cup liquid
1/2 cup butter (softened)
1 tsp Vanilla
1-1/2 Cup Flour
1 Cup Sugar
1 tsp Baking Soda

Put all ingredients in a large bowl together (don’t need to sift or mix anything beforehand). Use mixer on slow to medium to mix until lumps are pretty well gone (not too long or bread will be too firm).
Spray bread pans.
Fill pans 2/3 full
Bake 55 Minutes @ 350 Degree until Golden Brown. Toothpick test to see if done.
You can use this same recipe to make itty bitty, kid-sized teacakes
(bake time is about 15-18 minutes), cupcakes (15 min), small loaves (25 min), etc.
The baked bread can be wrapped up in foil and frozen. Just pull it
out, defrost it, unwrap and reheat in paper towel in the microwave
until warm. Slice it and enjoy!
Well, we didn't quite make it as the Robertson Family Singers: let's see how we do with cooking...