07 April, 2014


1 large head of cauliflower cut into bite size pieces 
 6-8 strips of bacon cooked and crumbled 
 6 Tb. chopped chives
1/2 c. mayonnaise
1/2 c. sour cream
2 c. shredded cheese
8 oz. sliced mushrooms

Preheat oven to 425°
In a large pot boil water and cook Cauliflower for 8 - 10 minutes, drain and let cool.
In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 1/2 of chives, 1 c. of cheese, mushrooms and cauliflower. Mix well. Place in baking dish and cover with remaining 1 c. of cheese and rest of bacon crumbles. Bake for 15-20 minutes, until cheese is melted. Top with remaining chives and serve.

01 April, 2014


10 oz. package frozen cauliflower florets ( I used a half a head of fresh cauliflower, steamed. )
1/2 c. chopped onion
2 T. flour
2 tsp. minced garlic
1/2 tsp. kosher salt
1/2 tsp. black pepper
1/4 tsp. lemon rind
2 T. minced green onions
3/4 c. thawed, shredded hash browns
1/2 c. shredded cheddar cheese
2 lg. beaten eggs
Mash cauliflower. Add all other ingredients. Form into 8 patties.
Add 2 tsp. olive oil to a large skillet over medium-high heat.
Cook patties for 4 minutes on each side.
1/4 c. plain yogurt
2 T. mayonnaise
2 tsp. lemon juice
Mix well and serve with fritters.

01 September, 2013

COCONUT CAKE ( a recipe from the 40's )

2 c. sugar
2 c. flour
2 eggs
1 tsp. baking soda
1 tsp. vanilla
16 oz. crushed pineapple, undrained
Mix in bowl until blended with spoon.
Pour into greased 13x9 inch cake pan.
Bake at 350°F 35-40 minutes.

1/2 c. butter
1 c. sugar
3/4 c. evaporated milk
1 c. coconut
1 c. chopped nuts
1 tsp. vanilla
Mix butter, sugar and evaporated milk together and cook over medium heat until a little thickened.
Remove from heat and add remaining ingredients.
Pour over hot cake.
Eat warm or room temp. Refrigerate leftovers.

17 August, 2013


2 lg. skinless, boneless chicken breasts
Freeze partially to make slicing easier.
Slice into 1/4" slices.
Make up some seasoned flour: 1/2 c. flour, 1/2 tsp. salt, 1/2 tsp. black pepper
Dip chicken slices in 1/4 c. buttermilk, then dredge in seasoned flour.
Heat in large skillet 2 T. real butter and 1 T. olive oil. Saute chicken to golden brown
on both sides. Remove from skillet.
Add 2 c. sliced mushrooms (Can be button mushrooms, morels or baby bellas.), 1/2 tsp. chopped thyme, 1 T. minced garlic and 1 T. additional olive oil.  When mushrooms start to brown, add 1 to 1 1/2c. white wine. This will deglaze the pan, Stir, scraping up all those bits from the bottom. Add chicken back to pan.
Simmer for 20 minutes.
Slowly add 1/2c. heavy cream, stirring constantly. Add 1/2 c. shredded Asiago cheese. Stir to melt. You may want to add more or less cheese depending on your taste. If sauce is thin, simmer longer to reduce. Serve with rice or pasta. Garnish with fresh thyme.


  • 1/2 c. finely minced fresh garlic
  • 1 T. Kosher salt
  • 6 c. cider vinegar
  • 6 c. white sugar
  • 3/4 c. crushed red pepper flakes (less if your heat tolerance is lower)
Prepare 9 half-pint jars, seals and rings, and water bath canner.
Sprinkle salt over garlic in a glass bowl. Let set for 1 hour. Carefully drain liquid from garlic.
Stir in red pepper flakes.
Bring cider vinegar to a boil and add sugar all at once. Stir until dissolved. Bring to a boil. Lower heat to a slow, steady boil for 10 minutes. Remove from heat and add garlic mix.
Ladle into jars leaving 1/2" headspace.. Wipe rims with a paper towel dipped in cider vinegar. Position jars carefully into canner.  Bring to a boil. Add lid. Set timer for 15 minutes. When timer goes off, remove from heat and remove lid. Let stand for 5 full minutes. Carefully remove from canner to a towel. Check all lids for tightness. Let cool completely. Store for 3 weeks before sampling. Can be stored for a year.


1# ground beef
1 chopped onion

1 large bell pepper, diced
1 lg. can  diced tomatoes
1 can tomato soup (or tomato sauce)
1 can beef broth
1 c. Minute rice
1 T. sugar
1 tsp. garlic powder
salt & pepper, to taste
In a large pot, brown and crumble ground beef along with diced green peppers and onion over medium-high heat.
When cooked, drain excess grease from beef mixture.
Add  diced tomatoes, broth, tomato soup or sauce and rice.
Then add sugar, garlic powder, salt & pepper. I don't use salt because there is already plenty in the canned items, but you may want to.
Cover and let soup simmer on low for about 30 minutes.


2 small tubes  buttermilk biscuits
3 Tbsp. butter, melted
1/2 C. pancake syrup
1/3 C. brown sugar
1/2 tsp. cinnamon
1/4 C. chopped pecans
1/4 C. chopped almonds
Spray a Bundt pan. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts. Put half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Lay the biscuits on the bottom of the pan, overlapping edges to form a ring. Top with remaining syrup and sugar mixtures. Bake at 375 degrees for approximately 20-25 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!
** You can use 1 1/2 tubes of the Pillsbury Grands buttermilk biscuits and bake it for about 30 minutes.

15 August, 2013


2 sticks of butter
1 c. brown sugar
1  bag of pretzels
12 ounce bag of chocolate chips
Sea salt

Preheat the oven to 400.

Line cookie sheet with parchment paper. Cover with pretzels.
In a medium saucepan, melt the butter over medium-low heat. When it begins to bubble, add the brown sugar. Stirring occasionally, let the butter/sugar mixture brown. This should take about 3 minutes. Do NOT let it boil. When you have a nice, brown caramel pour it over the pretzels, slowly and evenly.

Bake 5 minutes.
Remove from the oven and sprinkle the whole bag of chocolate chips evenly over the mixture.
Place back in the oven for about 45 seconds.
Remove from the oven and use a silicone spatula to evenly spread the chocolate over the top.
Sprinkle with sea salt and refrigerate for at least 1 hour. Break into pieces.

13 August, 2013


2 # chicken tenders 

 2 sleeves Ritz crackers
1/4 tsp. salt
1/8 tsp. pepper
1/2 c. milk
3 c. cheddar cheese, grated
1 tsp. dried parsley

1 can cream of chicken soup
2 tbsp. sour cream
2 tbsp. butter

Crush crackers. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken. Sprinkle with the parsley.

09 August, 2013


White cake mix
8oz can crushed pineapple
1 c. sugar
8oz pkg Cream Cheese
1/2 c. butter, softened
3 c. powdered sugar
1 tsp. vanilla
2-3 c chopped pecans
Bake a white cake according to package directions, cool and poke holes in it. Boil crushed pineapple with juice and 1cup of sugar then pour over cool cake. In large bowl mix cream cheese, butter, powdered sugar. Add vanilla. Stir in chopped pecans and spread on cake.