Monday, January 31, 2011



I am starting a Monthly Giveaway. I will be drawing names from
followers that comment. The drawings will be on the 1st of each month!

Sending a bunch of Prim Dried Carrots with some Dried Grass to a lucky FOLLOWER that has commented during February!
These will be perfect for your Spring Decor. Remember each new posting you comment on, will be another chance for you to win the Prim Dried Carrots & Dried Grass


Sweet honey and spicy picante sauce combine to make an irresistible glaze for the crispy chicken wings in this easy to make appetizer. Make plenty...these won't last long!


1 cup Pace® Picante Sauce
1/4 cup honey
1/2 teaspoon ground ginger
12 chicken wings (tips removed) or 24 chicken drumettes


Stir the picante sauce, honey and ginger in a large bowl.
Cut the wings in half at the joints to make 24 pieces. Toss the wings with the picante sauce mixture. Place them in a foil-lined shallow baking pan.
Bake at 400°F. for 55 minutes or until they're glazed and cooked through, turning and brushing often with the sauce during the last 30 minutes of baking time. Discard any remaining sauce.
Recipe from Campbell’s Kitchen



1 package (16 oz.) Jimmy Dean® Regular Flavor Pork Sausage Roll
1 large onion chopped
1 large red bell pepper, chopped
1-2 jalapeno peppers, seeded, chopped
2 pkgs. (8 ounces each) cream cheese, cubed
1 large tomato, seeded, chopped
½ cup hot yellow banana peppers, drained, seeded, chopped
⅓ cup chopped fresh cilantro
Tortilla chips or crackers for serving


Cook sausage, onion, red pepper and jalapeno peppers in large skillet over medium-high heat 8-10 minutes or until sausage is thoroughly cooked and vegetables are crisp-tender, stirring frequently. Drain sausage mixture; return to skillet.

Reduce heat to medium; stir in cream cheese. Cook and stir 5-8 minutes or until cream cheese is completely melted and mixture is well blended. Stir in tomato, banana peppers and cilantro; cook and stir 3-5 minutes or until thoroughly heated.

Serve with chips.

:Substitute ¼ cup chopped drained jarred pickled jalapeno peppers for the fresh jalapeno peppers. Garnish with additional chopped tomatoes and cilantro just before serving. Spoon hot dip into small slow cooker or chafing dish to keep warm while serving.
Recipe from



1 box (19.8 oz.) brownie mix
1 jar (7-1/2 oz.) marshmallow creme
1 cup prepared creamy chocolate frosting
1 cup Skippy® Creamy Peanut Butter


Prepare, bake and cool brownie mix according to package directions for 13 x 9-inch baking pan.
Evenly drop marshmallow creme onto cooled brownies with spoon.
Microwave frosting in small microwave-safe bowl at HIGH 30 seconds or until melted and smooth. Repeat with Skippy® Creamy Peanut Butter.
Pour melted frosting, then melted Peanut Butter over marshmallow creme and swirl with butter knife to marble. Let cool completely on wire rack. To serve, cut into squares.
Recipe from

Saturday, January 29, 2011



I am starting a Monthly Giveaway. I will be drawing names from
followers that comment. The drawings will be on the 1st of each month!

Sending a bunch of Prim Dried Carrots with some Dried Grass to a lucky FOLLOWER that has commented during February!

These will be perfect for your Spring Decor. Remember each new posting you comment on, will be another chance for you to win the Prim Dried Carrots & Dried Grass





Then click on the SWEETS FOR A SATURDAY button and go to Sweets for a Saturday #1 to find these and many more luscious recipes.

Friday, January 28, 2011


I am starting a Monthly Giveaway. I will be drawing names from
followers that comment. The drawings will be on the 1st of each month!

Sending a bunch of Prim Dried Carrots with some Dried Grass to a lucky FOLLOWER that has commented during February!
These will be perfect for your Spring Decor. Remember each new posting you comment on, will be another chance for you to win the Prim Dried Carrots & Dried Grass!


Valentine’s Day is the perfect occasion to make candy for your friends, family, and loved ones. Although heart-shaped boxes of chocolates swarm store shelves, homemade candy is a great expression of love and friendship…and it tastes better than dusty store-bought versions! Here are some great recipes to get you in the Valentine’s spirit.
This chocolate candy will go perfect with those coffee filter Roses from yesterday.



(24-ounce) bag chocolate chips
5 tablespoons vegetable oil
1 (24-ounce) bag pretzel sticks (recommended: Snyder Old Fashioned Dipping Sticks)
1 1/2 cups skinless hazelnuts
3 tablespoons powdered sugar
1 teaspoon vanilla extract


Put the chocolate chips in a bowl and place the bowl over a pot of simmering water. Stir until the chips are melted. (Alternately, put the chips in a microwave safe bowl and microwave on medium for 30 seconds. Stir and microwave in 30 second intervals until the chocolate has melted. It should take 2 to 3 minutes.) Add 3 tablespoons of the vegetable oil and stir well.

To form the base, dip two pretzel sticks in the chocolate and lay them side by side on a waxed paper-lined baking sheet. Repeat until you have 24 bases made. Put the baking sheet into the refrigerator to harden the chocolate. Pour the remaining chocolate into a squeeze bottle.

Meanwhile, add the hazelnuts, sugar, and vanilla to the bowl of a food processor. With the machine running, pour in the remaining 2 tablespoons vegetable oil. Continue processing until the nuts form a smooth spread. Scoop the spread into a plastic bag and snip off a corner to make a piping bag. Remove the bases from the refrigerator and pipe a strip of hazelnut spread between each pair of chocolate covered pretzels. Squeeze chocolate over the top of each one to cover and return the baking sheet to the refrigerator for at least 1 hour. Trim off any excess chocolate with a knife and wrap each bar individually. Keep refrigerated.


Chocolate Raspberry Kisses feature crunchy chocolate cookies topped by a luscious chocolate-raspberry ganache, formed into a cute chocolate-dipped kiss shape. These candies are smooth yet crunchy, rich yet fruity, and entirely addictive!
This recipe calls for Oreo cookie thins, which are commonly sold in 100 calorie packs. It will take about two 100-calorie bags to get 48 cookie thins. You can substitute any other small, thin cookie of your choice, or you can make these candies without the cookie base, and pipe the ganache directly onto the baking sheet. This recipe will yield 48 kisses.


1 bag (12 oz) frozen raspberries (2.5 cups)
8 oz chopped semi-sweet chocolate (approximately 1.25 cups)
3/4 cup cream
48 miniature Oreo cookie thins
1 lb chocolate candy coating


Place the frozen raspberries in a microwave-safe bowl and microwave them until defrosted, about 1-2 minutes. Blend the defrosted raspberries in a blender or food processor until they are reduced to a liquid.

Pour the raspberry liquid through a fine mesh strainer or cheesecloth to remove the seeds and measure out the remaining puree. You will need ½ cup of puree for this recipe. If you have additional puree, save it for a different use

Place the 8 ounces of chopped semi-sweet chocolate in a medium heat-safe bowl. Put the cream in a small saucepan over medium-high heat and bring it to a simmer, but do not allow it to boil. Pour the hot cream over the chopped chocolate and allow it to soften for a minute, then gently whisk the cream and chocolate together until the chocolate is melted and the mixture is entirely smooth. This is your ganache. Whisk in the raspberry puree until incorporated.

Place a layer of cling wrap on top of the chocolate ganache and place it in the refrigerator to firm up for about an hour. The ganache should be firm enough to pipe and hold a shape, but not so hard that it cannot be worked with--the consistency should resemble a firm frosting. If you will not be working with the ganache an hour after you’ve made it, it can be left out in a cool room overnight to firm up, without fear that it will get too hard to work with.

When your ganache is the proper texture, continue to the next step. Place the Oreo cookie thins on a baking sheet covered with aluminum foil. Put the ganache in a piping bag fitted with a ½” round tip, or in a large Ziploc bag with a round hole cut from the corner. Pipe a kiss-shaped dab of ganache onto each cookie: hold the bag perpendicular to the cookie, and squeeze until the ganache comes out and forms a circle the same size as the cookie. Stop squeezing and begin to pull the bag up toward you, forming a kiss shape. Repeat with remaining ganache and cookie thins.

Return the tray to the refrigerator to set the ganache until it is firm enough to dip, about one hour.

When you are ready to dip the kisses, place the chocolate candy coating in a medium microwave-safe bowl and microwave until melted, stirring after every 45 seconds to prevent overheating. Heat and stir the coating until it is entirely melted, smooth, and free of lumps.

o dip the kisses, balance a kiss on the tines of a fork and submerge it briefly in the melted candy coating, then remove it and allow the excess coating to drip back into the bowl. Replace the kiss on the foil-covered baking sheet and repeat with remaining kisses and candy coating. If desired, the kisses can be decorated while the coating is wet by adding red sprinkles or sanding sugar. Refrigerate to set the candy coating, for about 15 minutes.

Store Chocolate Raspberry Kisses in an airtight container in the refrigerator in layers separated by waxed paper. Although the chocolate coating will help prevent the cookies from getting too soggy, as time passes they will lose their crunch. The candies will still taste good, but for maximum texture these should be served within a day of making them.


Chocolate Nutella Hearts are soft and creamy chocolate-hazelnut candies. Their heart shape makes them perfect for Valentine’s Day or any other special occasion. If you can’t find Nutella, you can substitute peanut butter or another nut butter in this recipe.


1 tub (16 oz) chocolate frosting
1 cup Nutella or other chocolate-hazelnut spread
2-1/4 cup powdered sugar
1/4 cup unsweetened cocoa powder
1 lb chocolate-flavored candy coating
Sprinkles or other decorations, as desired


Place the chocolate frosting and the Nutella in the bowl of a large stand mixer fitted with the paddle attachment. Mix on medium-low speed until combined.

Stop the mixer and add the powdered sugar and cocoa powder, then turn the mixer to low. Mix until the dry ingredients are completely incorporated, stopping periodically to scrape down the sides and bottom of the bowl as needed.

After mixing you should have a candy that is soft enough to shape, but firm enough to hold its body--similar in texture to Play-Doh. If it seems too soft, you can add additional powdered sugar, if it is too stiff, you can knead in an extra spoonful or two of Nutella.

If you don’t have a small heart cookie cutter, you can form the hearts by hand, although this method is more time-consuming. If you do have a small cookie cutter, roll the candy out between two sheets of waxed paper until it is about 1/2-inch thick or a little thicker.

Use the cutter to cut out as many small hearts as you can fit. You can knead the candy scraps back together and roll it out again to cut more hearts.

Once you have your hearts cut out, melt the chocolate candy coating in a microwave-safe bowl, stirring after every 45 seconds to prevent overheating. Stir until the coating is smooth and free of lumps.

Use a fork or dipping tools to dip a heart into the melted candy coating. Remove it from the coating and scrape the bottom against the lip of the bowl to remove excess coating. Place the dipped heart on a foil-covered baking sheet and repeat with remaining hearts and coating.

f desired, decorate with sprinkles while wet, or drizzle the hearts with white or red candy coating. Chocolate Nutella Hearts can be stored in an airtight container in the refrigerator or at cool room temperature for up to two weeks.
Recipes from

Thursday, January 27, 2011


I am starting a Monthly Giveaway. I will be drawing names from
followers that comment. The drawings will be on the 1st of each month!

Sending a bunch of Prim Dried Carrots with some Dried Grass to a lucky FOLLOWER that has commented during February!
These will be perfect for your Spring Decor. Remember each new posting you comment on, will be another chance for you to win the Prim Dried Carrots & Dried Grass


Just in time for Valentines Day. Make these inexpensive paper roses to give to family & friends.



Box of disposable cone coffee filters (8 filters will make one full bloom rose)
Coffee filter rose templates TEMPLATES!
Go to
16-gauge floral wire
Floral tape
Water color paint
Flat brush
Bamboo skewer
Glue stick


1. Trace and cut petal shapes through both layers of filters, as per templates.
2. Form rose. With coffee filter No. 1, take four connected petals and poke an 18-inch length of 16-gauge floral wire down through the center of the bottom of one end petal so 1/2 inch of the wire remains sandwiched between two opposite petals.
3. Wrap adjacent two petals tightly around first two petals; wrap with floral tape around base, then 1/2 inch down wire, to secure.
4. When working with floral tape, pull it as you work to expose the sticky part of the tape.
5. With coffee filter No. 2, take four connected petals and sandwich "flower bud" between two opposite petals. On the adjacent petal pair, gently tear the perforation of the base so that you have a strip of 2 side-by-side petals. Wrap this petal strip around the other two petals and secure with tape.
6. With coffee filter No. 3, take four connected petals and gently tear the perforation at the base to create a strip of four petals. Wrap this petal strip around flower bud and secure with tape.

7. With coffee filter No. 4, gently tear the perforation at the base of petal shapes to create a strip of five petals. Wrap this petal strip around flower bud and secure with tape. (The folded petal gives rose stability and a more rounded form.)
8. With coffee filter No. 5, place three petals, overlapping slightly on rose and wrap just once (to avoid bulk) with floral tape to secure.
9. Wrap remaining three petals opposite the first three. Repeat for shapes cut from filters Nos. 6, 7, and 8. Use finger and thumb to separate petals, creating air pockets and making petals curve outward from the base. Use 3 or 4 extra single petals to fill in holes and give a rounded shape.
10. To paint the roses, use watercolor paints, mixed with a bit of water. Paint the base color, first doing the bottom, then the top, working from the inside out. Accentuate with a darker color on the tips. Use a flat brush to apply a third color of undiluted watercolor to edges. Let dry overnight.
11. Once painted roses are dry, curl left and right sides of outer petals around a bamboo skewer to create a point. Work your way from the outside to the inside of rose. Curl inner petals just slightly by wrapping top straight down around bamboo skewer.


12. Add five paper sepals secured with floral tape to short stem. Wrap floral tape in a spiral down wire stem several times to create a thick roselike stem. Burnish stem with skewer to smooth tape. Cut 6 paper leaves and sandwich a 4-inch wire between. Use a glue stick to stick 6 leaves together with a 4-inch wire stem.
13. Secure leaves to stem with floral tape.


"Van Gogh" brand water color paint. Green fibrous paper used to make sepals and leaves is from paper zone, For the Princess Diana rose base color, we used a diluted cream (a mix of "white" and "yellow ochre"); for the tips and edges, use diluted "permanent rose." for the Peace Rose base color, use diluted "cadmium lemon yellow" and "titanium white"; for the tips and edges, use diluted "permanent rose." Recommended filter brands include Connaisseur and Western Family.
From Martha Stewart


There just had to be a simpler way to make coffee filter flowers. We went from Martha Stewart (time consuming), to tissue paper (not so realistic). Thought, there must be an easier/faster way. Here's what we come up with

1. take a stack of regular basket style coffee filter (the cheaper, the better)

2. fold them in half

3. cut out a half heart shape (like we did in elementary school) by following the half circle made by your fold (you now have a stack of petals)

4. use the leftover ring to cut a stack of vaguely shaped teardrops (I say vaguely because you don't have to be precise)

5. use a hot glue gun to glue a fan of 4-5 teardrops ( the closer your tearsrops, the tighter your bud will be)

6. now make a cone with your teardrop fan and glue the ends together ( you can make about 3 of these fans to nest into one another)

7. use the same cone/nesting technique for your heart shaped petals (i found that about 3-4 fans of petals make a very full bloom)

8. you can now glue down any floppy petals, but make sure to go only half way up the heart so you have enough flexability to curl after coloring

We experimented with alot of methods in coloring the roses and found that:

Fabric dye is the most vibrant (just mix it up and dunk em' in)

Food coloring is the most realistic (you can double dip your roses for colored tips)

By coloring the edge of the roses with a wax crayon pre assembly, you can get a pretty two toned effect

Time for each assembled rose: about 5 min

Wednesday, January 26, 2011


Ina Garten created these recipes to serve 6 people lunch for a charity auction and the luncheon sold for $100,000! Now you can prepare the same $100,000 luncheon for your family or friends.



2 (17-ounce) containers Greek yogurt
1/2 cups half-and-half
3 hothouse cucumbers, unpeeled, seeded and chopped
3/4 cup chopped red onion
9 scallions, white and green parts, chopped
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1/4 cup chopped fresh dill
3/4 cup freshly squeezed lemon juice (6 lemons)
¾ pound cooked large shrimp, halved
Thin slices of lemon, halved, for garnish
Fresh dill, for garnish


In a large mixing bowl, stir together the yogurt, half-and-half, cucumbers, red onion, scallions, salt, and pepper. Transfer the mixture in batches to the bowl of a food processor fitted with the steel blade. Process until the cucumbers are coarsely pureed and then pour into another bowl. Continue processing the soup until all of it is pureed. Fold in the dill, cover with plastic wrap, and refrigerate for at least 2 hours, until very cold.
Just before serving, stir in the lemon juice. Serve chilled, garnished with the shrimp, lemon, and fresh dill.



Kosher salt
Good olive oil
1 pound small pasta shells, such as Ronzoni
Kernels from 8 ears of corn (about 6 cups)
12 scallions, white and green parts, thinly sliced
2 yellow or orange bell peppers, seeded and small-diced
2 pints cherry tomatoes, halved
2 pounds cooked fresh lobster meat, medium-diced
1 1/2 cups good mayonnaise
1 cup sour cream
1/2 cup freshly squeezed lemon juice (4 lemons)
Freshly ground black pepper
1 1/2 cups minced fresh dill


Bring a large pot of water to a boil and add 2 tablespoons of salt and some olive oil. Add the pasta and cook it for 8 to 10 minutes, until al dente. Add the corn to the pasta and cook it for another 2 minutes, until the corn is tender. Drain the pasta and corn together in a colander and pour them into a large mixing bowl. Add the scallions, diced pepper, tomatoes, and lobster, tossing gently to combine. Allow to cool slightly.
In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, 4 teaspoons salt, and 2 teaspoons pepper until smooth. Pour over the pasta and mix well to bind the ingredients. Stir in the dill. Cover with plastic wrap and chill for up to 6 hours to allow the flavors to develop. Check the seasonings and serve chilled or at room temperature.



6 (6-ounce) packages fresh raspberries, divided
1 1/2 cups plus 1/4 cup granulated sugar
2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons framboise liqueur
2 1/2 cups cold heavy cream
2 teaspoons pure vanilla extract
5 to 6 (3-inch) bakery meringue shells, broken in pieces


Pour 3 packages of the raspberries, 1 1/2 cups of the sugar, and the lemon juice into a 10-inch saute pan. Crush the berries lightly with a fork and bring the mixture to a full boil over medium-high heat. Lower the heat and simmer for 10 minutes, stirring occasionally, until the mixture is syrupy. Fold the remaining 3 packages of raspberries and the framboise into the hot mixture and refrigerate until very cold.
In the bowl of an electric mixer fitted with the whisk attachment, beat the cream, the remaining 1/4 cup of sugar, and the vanilla together on medium-high speed until it forms firm peaks.
In decorative glasses, layer a spoonful of the whipped cream, a spoonful of the raspberry mixture, and then a few meringue pieces. Repeat once or twice, depending on the size of the glasses, until the glasses are full, ending with berries and a dollop of cream. Serve immediately or chill for an hour, until ready to serve.

Tuesday, January 25, 2011



The only thing better than coming home after a long day is having a delicious dinner waiting for you. In the morning, put the ingredients in the slow cooker...and when you come home, all you need to do is thicken the sauce!


1 tablespoon olive oil
3 pounds chicken parts, skin removed
4 cloves garlic, minced
2 teaspoons Italian seasoning, crushed
1 can (28 ounces) crushed tomatoes in puree
1 pound mushrooms, cut in half (about 5 cups)
2 medium onions, chopped (about 2 cups)
1 medium green pepper, cut into 2-inch-long strips (about 1 1/2 cups)
1 1/2 cups Swanson® Chicken Broth or Swanson® Chicken Stock
1/4 cup cornstarch
1 package (1 pound) pappardelle or fettuccine, cooked and drained


Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned on all sides.

Stir the garlic, Italian seasoning, tomatoes, mushrooms, onions, pepper and 1 cup broth in a 6-quart slow cooker. Add the chicken and turn to coat.

Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through. Remove the chicken from the cooker and keep warm.

Stir the cornstarch and remaining broth in a small bowl until the mixture is smooth. Stir the cornstarch mixture in the cooker. Cover and cook on HIGH for 10 minutes or until the mixture boils and thickens. Serve with the chicken and pappardelle.


Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.

Alternate Preparation: To save on prep time, you can skip browning the chicken and just add it to the cooker as directed in the second step.

This recipe is delicious sprinkled with shredded Parmesan cheese before serving
Recipe from Swanson’s Broth


Got a craving for good chili? Then get out your saucepan, because this chicken chili really satisfies. Adjust the heat in this dish by adding the minced ribs and seeds from the jalapeño as directed in step 6. If Anaheim chiles cannot be found, add an additional poblano and jalapeño to the chili. This dish can also be successfully made by substituting chicken thighs for the chicken breasts. If using thighs, increase the cooking time in step 4 to about 40 minutes. Serve chili with sour cream, tortilla chips, and lime wedges.
• .


3 pounds bone-in, skin-on chicken breast halves , trimmed of excess fat and skin
1 tablespoon vegetable oil
3 medium jalapeño chiles
3 poblano chiles (medium), stemmed, seeded, and cut into large pieces
3 Anaheim chile peppers (medium), stemmed, seeded, and cut into large pieces
2 medium onions , cut into large pieces (2 cups)
6 medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
2 (14.5-ounce) cans cannellini beans , drained and rinsed
3 cups low-sodium chicken broth
3 tablespoons fresh lime juice (from 2 to 3 limes)
1/4 cup minced fresh cilantro leaves
4 scallions , white and light green parts sliced thin


Season chicken liberally with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Using tongs, turn chicken and lightly brown on other side, about 2 minutes. Transfer chicken to plate; remove and discard skin.

While chicken is browning, remove and discard ribs and seeds from 2 jalapeños; mince flesh. In food processor, process half of poblano chiles, Anaheim chiles, and onions until consistency of chunky salsa, ten to twelve 1-second pulses, scraping down sides of workbowl halfway through. Transfer mixture to medium bowl. Repeat with remaining poblano chiles, Anaheim chiles, and onions; combine with first batch (do not wash food processor blade or workbowl).

Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium. Add minced jalapeños, chile-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove pot from heat.
Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl. Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds. Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees (175 degrees if using thighs) on instant-read thermometer, 15 to 20 minutes (40 minutes if using thighs).

Using tongs, transfer chicken to large plate. Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.

Mince remaining jalapeño, reserving and mincing ribs and seeds (see note above), and set aside. When cool enough to handle, shred chicken into bite-sized pieces, discarding bones. Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeño (with seeds if desired) into chili and return to simmer. Adjust seasonings with salt and pepper and serve.
Recipe from Cooks Illustrated


Marinate the chicken in brine for at least two hours (overnight is best). It will become outrageously soft and juicy.


For the brine:

1 quart water
2 Tbsp kosher salt
1/3 cup honey
3 cloves garlic, crushed
2 sprigs fresh sage, leaves only
1/4 cup apple-cider vinegar
Juice and zest of
1 lemon

For the bake:

4 chicken breasts, bone in, skin on
2 slices smoked bacon, finely chopped
3 sweet potatoes, scrubbed and thinly sliced
4 medium potatoes, scrubbed and thinly sliced
1 medium onion, peeled and thinly sliced
4 cloves garlic, peeled and thinly sliced
2 sprigs fresh sage, leaves shredded
Olive oil
Sea salt and fresh black pepper
1²/³ cups chicken broth, preferably organic
2/3 cup heavy cream
1 cup grated Parmesan cheese
A few pats of butter


Mix brine in a large bowl; add chicken. Cover with plastic wrap; refrigerate 2 to 8 hours.

Remove chicken; let come to room temperature. Drain chicken, discarding brine, and pat dry with paper towels.

Preheat oven to 350°F. In a roasting pan, toss the bacon, veggies, garlic, and sage with olive oil and a pinch of salt and pepper. Pour in broth. Cook 30 minutes.

Remove veggie pan from oven; pour in cream and sprinkle with pepper and Parmesan. Add chicken, dotting pats of butter on each piece. Cook 35 minutes, or until chicken is golden.

For a different flavor, mix up fennel seeds, salt, pepper, and oregano. Rub it all over the chicken with olive oil and throw a few olives on top.

To check if your chicken breasts are cooked through, stick a sharp knife into the thickest part. If the juices run clear (not bloody), you’re good.
Recipe from Jamie Oliver

Saturday, January 22, 2011



Monday, January 17, 2011



This unusual and authentic Mexican stew is so pretty--gold, red, green, and yellow--and just hot enough. The sweetness of butternut squash and cinnamon is accentuated by tangy tomatoes and a fresh jalapeno. a cool dollop of sour cream or some grated Monterey Jack cheese will smooth out the spiciness.


1 1/2 tablespoons olive oil or vegetable oil
2 cups chopped onions
6 garlic cloves, minced or pressed
1/2 teaspoon salt
1 butternut squash
1/2 small fresh jalapeño or other chile, minced (seeds removed for a milder "hot")
1/2 teaspoon ground cinnamon
2/ teaspoons ground cumin
3 cups water
2 cups chopped fresh tomatoes or undrained canned tomatoes (15-ounce can)
2 cups chopped red and /or green bell peppers
2 cups fresh or frozen corn kernels (10-ounce package, frozen)
salt and ground black pepper to taste
sour cream, or grated Monterey Jack cheese or cheddar cheese


Place the oil, onions, garlic, and salt in a nonreactive soup pot. Cover and cook on medium heat for about 10 minutes, stirring often, until the onions are translucent.

Meanwhile, halve and peel the squash, scoop out and discard the seeds, and dice into 1/2-inch cubes (see Note). Add the squash, jalapeño, cinnamon, cumin, and water to the soup pot and simmer for 5 to 10 minutes. Add the tomatoes and bell peppers and cook for 10 to 15 minutes or until all of the vegetables are tender. Stir in the corn and return to a simmer. Add salt and pepper to taste.

Serve each bowl topped with sliced avocado or a dollop of sour cream or a sprinkling of grated cheese.

Note: If the cubed squash is 5 cups or more, you may need an additional 1/2-3/4 cup water. You can also substitute packaged raw, peeled and cubed squash that is available the fresh vegetable section of some supermarkets. The pieces may need to be cut in half to make 1/2 inch cubes.


How surprising—the wonderful smoky flavor of even a tiny chipotle pepper can pervade a thick, hearty bean soup loaded with vegetables. It’s the perfect counterpoint to the mellow black beans.


¼ cup olive oil
2 cups chopped onions
2 cloves garlic minced or pressed
2 cups peeled and diced carrots
1 ½ teaspoons ground cumin
1 cup chopped celery
1 cup chopped green or red bell peppers
2 cups cooked black beans (two 15-ounce cans, undrained) (or cook 1 cup dried beans)
½ dried chipotle pepper, or 1 canned chipotle in adobo sauce (recommended)
2 cups chopped fresh or undrained canned tomatoes (12-ounce can)
½ cup orange juice
½ cup water
salt to taste
sour cream to top
chopped fresh cilantro


Warm the oil in a non-reactive soup pot. Sauté the onions and garlic in the oil for about 10 minutes, stirring frequently, until the onions are translucent. Add the carrots and cumin and cook on medium heat, sitting often for a few minutes. Add the celery and peppers, lower the heat, cover, and cook for about 10 minutes. Add the beans chipotle, tomatoes, orange juice, and water, and simmer, covered for 20 minutes. If you're not using canned beans, add ½ cup of beans cooking liquid or additional water.

If you like a thicker broth, you can blend one or two cups of the soup until pureed, and stir it back into the remaining soup. Top with optional sour cream and cilantro.


No one would ever suspect that this dark, elegant, scrumptious cake is both egg-less and dairy-less. It's economical and low-cholesterol, and what's more, it goes into the oven in 6 minutes with no mixing bowl to clean because the batter is mixed directly in the baking pan. You may be surprised to see vinegar in the ingredient list, but it's not a mistake. The combination of vinegar and baking soda helps the cake to rise. When cool, cut and serve the cake directly from the pan using small metal spatula or pie server; it cannot be easily turned out onto a serving plate.

However, if you have time for a 12-minute cake, you can mix the batter in a bowl, line the bottom of the cake pan with parchment paper, and generously oil the sides of the pan and dust with flour. Then the cake can be removed from the pan with no trouble at all, for a more elegant presentation or for a layer cake.

For the chocolate glaze, use a good-quality chocolate, such as Callebaut or Valrhona. Or try it with your favorite frosting or a dusting of confectioners' sugar or topped with whipped cream, ice cream, or sliced fruit.


9-inch round or 8-inch square cake pan, 2-cup measuring cup, double boiler


1 ½ cups unbleached white flour
⅓ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup sugar
½ cup vegetable oil
1 cup cold water or coffee
2 teaspoons pure vanilla extract
2 tablespoons cider vinegar


½ pound semi-sweet chocolate
¾ cup hot water
½ teaspoon pure vanilla extract


Preheat the oven to 375º.

Sift together the flour, cocoa, soda, salt, and sugar directly into the cake pan. In the measuring cup, measure and mix together the oil, cold water or coffee, and vanilla. Pour the liquid ingredients into the baking pan and mix the batter with a fork or a small whisk. When the batter is smooth, add the vinegar and stir quickly. There will be pale swirls in the batter as the baking soda and vinegar react. Stir just until the vinegar is evenly distributed throughout the batter.

Bake for 25 to 30 minutes and set aside to cool.

To make the optional glaze, melt the chocolate in a double boiler, microwave oven, or reset the oven to 300º and melt the chocolate in the oven for about 15 minutes in a small ovenproof bowl or heavy skillet. Stir the hot water and vanilla into the melted chocolate until smooth. Spoon the glaze over the cooled cake. Refrigerate the glazed cake for at least 30 minutes before serving.
Recipes from Moosewood Restaurant.

Sorry everyone for not posting last week. I haven't been feeling that hot and sure didn't want to eat. Tried these recipes this weekend and the taste was awesome. Nice meals & sweet treat for Vegans, which my granddaughter is. She is the one who told me about these.

Wednesday, January 5, 2011



It just takes a minute or two to whip this up; store tightly in your pantry and you'll be all set.

Using a quart jar, combine and whisk well:

2 cups instant non-fat dry milk mix
3/4 cup cornstarch
1/4 cup chicken bouillon granules
2 tablespoons dried onion flakes
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon ground black pepper

Store in your pantry or a cool, dry place; airtight.

This recipe will yield 3 cups dry mix or 9 cans of creamed soup reconstituted.


Combine 1/3 cup dry mix and 1 1/4 cups water. Heat over medium heat until thickened.


CREAM OF MUSHROOM SOUP: Add chopped sauteed mushrooms.

CREAM OF CELERY SOUP: Add chopped sauteed celery.

CREAM OF BROCCOLI SOUP: Add chopped sauteed or steamed broccoli florets.



1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon Kitchen Bouquet
1 cup dried onion

Whisk onion powder, salt and sugar in small bowl. Drizzle Kitchen Bouquet over mix; stir until this mix is uniformly brown. Add dried onion and continue to mix until uniformly brown - this will take a bit of time.

Transfer to jar with tight-fitting lid. THIS MIX MUST BE STORED IN THE REFRIGERATOR! Stir before each use.

This recipe will yield 1 cup of Onion Soup Mix which is equivalent to two 1/5-ounce envelopes of dried soup mix.


2 cups instant non-fat dry milk
3/4 cup cornstarch
1/4 cup beef bouillon granules
2 tablespoons dried onion flakes
1 teaspoon dried basil leaves

Combine all ingredients, mixing well. Store in an airtight container in your pantry. Stir before each use.

To use (reconstitute) combine 1/3 cup dry mix with 1 1/2 cups water. Cook over medium heat, stirring, until thickened.


3/4 cup instant minced onion
1/3 cup beef-flavored bouillon granules
1 tablespoon PLUS 1 teaspoon onion powder
1/4 teaspoon celery seed, crushed
1/4 teaspoon sugar - optional

Combine all ingredients, mixing well. Store in an airtight container in your pantry. Stir before each use.

Five tablespoons of this mix equals one 1.25-ounce package of store-bought dry soup mix.

While you are at it - we can all use a nice browning sauce - whether it is for gravies or any other recipes. This will also thicken gravies.


1/2 cup brown sugar, firmly packed
2 cups water

Place brown sugar in heavy-bottomed saucepan over medium heat and allow it to parch (just about burn)stirring slowly the whole time. When the brown sugar turns a dark brown, add water; stir well.

Store in tightly covered glass jar or bottle. Use as you would Kitchen Bouquet or Gravy Master.

How many times have you purchased a box of Hamburger Helper to help you save time in the kitchen? Do you have a larger family and one box just doesn’t do much for you?

Save your money and eat healthier!


In bowl, combine and whisk well:
1 1/4 teaspoons black pepper
1 tablespoon garlic powder
2 tablespoons dried parsley
1/3 cup instant onion
3 tablespoons onion powder
1 tablespoon salt
1 2/3 cups nonfat dry milk powder
3 1/2 tablespoons beef bouillon granules

Transfer to jar with tight-fitting lid; label, date. Mark on the label that ½ cup of mix is used for each 1-pound of ground meat.

Hamburger Helper Seasoning Mix
1 lb. ground beef
½ cup Hamburger Helper Seasoning Mix
1 - 2 cups noodles or macaroni

In large skillet, brown ground beef; add dry mix, 1 to 2 cups hot water and noodles. Bring to boil; reduce heat to simmer; cover; and cook until noodles/macaroni is tender - about 20 minutes.

NOTE: The amount of water and noodles/macaroni you use will depend on how much you are making.

Cheeseburger Skillet #1
Prepare as above adding 2 cups grated cheese of choice before serving.

Cheeseburger Skillet #2
Prepare as above, add 1 can (14 - 16 oz.) chopped tomatoes. Add grated cheese before serving.

Add an additional ½ teaspoon dry onion and ½ teaspoon celery salt to dry mix; stir in ½ cup mushrooms (fresh of canned). AFTER noodles have cooked, stir in ¼ cup sour cream; serve immediately.

Add 1 tablespoon chili powder to dry mix and 1 can (14.5 oz.) diced tomatoes.

Use wheel-shaped pasta; add 1 can tomato sauce and 2 tablespoon Italian Seasoning.

Skillet Lasagna
Add 1 onion (chopped) while browning beef. Add 1 can (16 oz.) tomato sauce, 3 cups lasagna noodles (broken into bits), and ¼ cup grated parmesan cheese. When done, remove from heat and top with grated mozzarella.

For a nice variation: Substitute 2 to 3 cups very thin sliced potatoes for the noodles. Simmer until potatoes are tender, 20 to 30 minutes. Uncover and continue to simmer until liquid has evaporated.

NOTE: If Hamburger Helper is something you use often, double or triple (or more) the seasoning mix.

TIMESAVER: Big Batch cooking - cook more than 1 pound of beef at a time. When done, drain, spread on baking sheet and place in refrigerator to cool completely. Package in freezer bags in 1-pound packages, forcing out the air and “flattening” the package of meat. Freeze. When ready to use, remove a package from the freezer and if working all day - place in the refrigerator to thaw a bit. If not, just place in a hot skillet to re-heat and continue cooking as usual
Hints from Mama

Tuesday, January 4, 2011



This recipe is unforgettable. Quick, Simple, and minimum mess, the pork inside as well as the collard green on the outside, blew my mind. D-e-l-i-c-i-o-u-s beyond belief


1 large bunch collard greens
1 pound ground pork
2 teaspoons salt
2 teaspoons ground cumin
2 teaspoons red chili flakes
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon dried Mexican oregano
1/4 teaspoon ground nutmeg
1 1/2 cups chicken stock
Special equipment: 8 by 8-inch baking dish


Preheat oven to 400 degrees F.
Bring a large pot of salted water to a boil. Cook the collards for 3 to 4 minutes until soft and pliable. Drain and set aside. In a large bowl, mix together pork, salt, cumin, chili flakes, onion powder, garlic powder, oregano, and nutmeg in a bowl. Divide into 4 sections to form oblong patties. Wrap each patty in 4 collard leaves. Place patties seam side down in the baking dish and add enough stock to reach 1/4 of the way up the stuffed greens. Cover with heavy-duty aluminum foil and bake until pork is cooked through, about 35 minutes
Recipe from Sunny Anderson


Tastes like cabbage rolls & much easier to make.


1 medium cabbage (shredded)
½ pound ground beef
½ pound ground pork
1 cup yellow onion, chopped
2 garlic cloves, minced
1 egg beaten
1/2 cup milk
1 cup cooked rice


1 (14 ounce) can stewed tomatoes
8 ounces tomato sauce
10 ounces condensed tomato soup
1 tablespoon brown sugar
1/4 teaspoon cayenne (optional)
1 tablespoon Worcestershire sauce
1/2 teaspoon nutmeg,
1 bay leaf
salt and pepper, to taste


Saute onion and garlic in a large skillet for about a minute. Add meat and cook, stirring often, until meat is no longer pink. Drain well and let cool to room temperature. When meat has cooled add egg, milk and rice.
Meanwhile, remove tough outer leaves from cabbage & remove core. Shred cabbage. Saute the cabbage in the same skillet used before.
In a large bowl mix all the sauce ingredients together. Place some of this mixture in the bottom of a sprayed 10x13 casserole dish so you have a nice layer of sauce. Try not to use more than half though.
Layer half the cabbage on top of the sauce. Layer all the meat on top of the cabbage. Top with remaining cabbage and then finish by pouring all the remaining sauce on top.
Bake at 350 degrees F for 30 minutes or until everything is hot and bubbly
Whoever finds the bay leaf is the lucky one! Just do not eat it!


A great option for vegetarian lasagna. You will greatly enjoy the mix of vegetables in this dish!


1 cooking spray
9 uncooked lasagna noodles
1 onion, chopped
4 garlic cloves, chopped
1 (14 1/2 ounce) can vegetable broth
1 tablespoon chopped fresh rosemary
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1 (28 ounce) jar white pasta sauce
3 cups shredded mozzarella cheese, divided
1 (4 ounce) package feta cheese with garlic and herbs, crumbled


Preheat oven to 350 degrees.
Spray a 9x13 inch baking dish with cooking spray.
Bring a large pot of lightly salted water to a boil.
Add noodles and cook for 8 to 10 minutes or until al dente; drain.
Spray a large skillet with cooking spray and heat on medium-high.
Sauté onion and garlic for 3 minutes, or until onion is tender-crisp.
Stir in broth and rosemary; bring to a boil.
Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes.
Stir in pasta sauce.
Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles.
Sprinkle 3/4 cup mozzarella cheese over noodles.
Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese.
Sprinkle crumbled feta on top.
Bake, covered, for 40 minutes.
Uncover, and bake 15 minutes more, or until hot and bubbly.
Let stand 10 minutes before cutting


An easy dessert recipe.


4 bananas
6 tablespoons orange juice
2 tablespoons granulated sugar
2 tablespoons melted butter
2 tablespoons roasted sliced almonds or 2 tablespoons shredded or flaked coconut

To Serve

whipped cream or ice cream


Preheat the oven to 375 degrees
Poor the melted butter into a roasting dish. Peel the bananas and place in the dish. Pour the orange juice over the bananas and sprinkle the sugar. Bake for 15 minutes.
Sprinkle the almonds or shredded or flaked coconut on top. Serve with some whipped cream or ice cream
Recipes from Food.Com

Monday, January 3, 2011


What a lousy start for the New Year!
I have that bug that is rapidly creeping across the nation, even though I did have my Black Eye Peas for luck, Collard Greens for money & Golden Corn Bread for coins!
Missed the family Christmas gathering and that was a real bummer. Hopefully the rest of 2011 will be much better and that all of you had a great start on the New Year!
Here are a few recipes to get you started this New Year.


These potatoes are fantastic! Very easy, and so tasty.


16 ounces red new potatoes
3 to 5 garlic cloves, thinly sliced
4 tablespoons unsalted butter, melted
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Herbed Sour Cream, recipe follows


Preheat oven to 400 degrees F.
Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through. Place 3 garlic slices between slits at the crown of each potato. Toss in a medium bowl with butter and olive oil. Place on a baking sheet and sprinkle generously with salt and pepper. Bake until tops are crispy and potatoes are cooked through, about 1 hour. Transfer to a platter and top with Herbed Sour Cream.


1/2 cup sour cream
1/2 teaspoon garlic powder
1 tablespoon finely chopped fresh parsley leaves
Kosher salt and freshly ground black pepper
Combine ingredients in a small bowl. Season, to taste, and refrigerate until use.


Made this salad for my grandson & wife and it tastes good, smells good and is easy to make. All gone before I got a picture.


1 pound string beans, ends trimmed, cut into 1-inch pieces
1 tablespoon butter
1 tablespoon vegetable oil
1 small red onion, sliced in half moons
3 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 red bell pepper, seeded and julienned
6 sun-dried tomatoes packed in oil, chopped
Meat from 1 (1-pound) smoked turkey leg, skin removed and meat roughly chopped, 10 ounces
1 tablespoon lemon juice
1/4 cup pine nuts, toasted


Bring a large pot of salted water to a boil over medium heat and add the string beans. Blanch until bright green, about 3 minutes, then transfer to an ice bath. Warm the butter and the oil in a large skillet over medium heat. Add the onion and garlic, a pinch of salt and pepper, and cook until they are softened but have no color. Add the bell pepper to the skillet and continue to saute another 2 minutes. Strain the string beans and pat dry. Add the beans, tomatoes, turkey and lemon juice and stir until all ingredients are evenly incorporated and warm. Transfer to a serving bowl, top with toasted pine nuts and serve
Recipes courtesy Sunny Anderson


OMGGGGGGG...this is SOOOO good!!!


2 tablespoons butter
1 medium onion, chopped
3 cloves garlic, chopped
6 zucchini, sliced into half moons 1/4-inch thick
2 plum tomatoes, chopped and seeded
1 tablespoon freshly chopped thyme leaves
2 tablespoons all-purpose flour
Salt and freshly ground black pepper
1 tablespoon brown sugar
2 eggs, beaten
1/2 cup half-and-half
1/4 cup grated sharp white Cheddar
/4 cup grated Parmesan


Preheat your oven to 375 degrees F. Butter an 8 by 8-inch casserole dish.
In a large heavy bottomed saute pan over medium heat, melt butter. Saute onion and garlic until translucent. Add zucchini and tomatoes, about 7 minutes Add thyme, and flour. Season with salt and pepper. Add mixture to the buttered casserole dish.
In a medium size bowl, add brown sugar, eggs, and half-and-half. Season with salt and pepper. Pour the milk mixture over the zucchini and sprinkle with both of the cheeses. Bake for 30 minutes
Recipe from The Neeleys