Wednesday, November 30, 2016

Lemon Cream Cheese Pound Cake

 Lemon Cream Cheese Pound Cake  

 1/2 cup vegetable shortening
 1/2 cup butter, softened
 8 ounces cream cheese, softened
 3 cups sugar
 6 eggs, room temperature
 4 teaspoons lemon juice
 2 cups all-purpose flour
 1 cup self-rising flour                  


 1. In a mixing bowl, cream together shortening, butter and 
cream cheese. Add sugar and beat until fluffy. Add eggs one 
at a time, beating well after each addition. Add lemon juice 
and combine.

 2. In a separate bowl, sift together flours. Slowly spoon small 
amounts of flour into batter with beater at low speed. When all 
flour is incorporated, beat at medium speed for 3-5 minutes. 
Pour into a greased and floured tube pan. 

 3. Place in a cold oven. Turn oven to 325F. Bake 1 hour 45 minutes. 

Tuesday, November 29, 2016

Celery, Carrot, Spinach Smoothie

 Celery, Carrot, Spinach Smoothie  

 2 stalks celery 
 4 medium carrots 
 1 cup spinach
        1/2 banana                  


1. Combine all ingredients into a blender. 
Blend at high speed until thick and smooth.

Sunday, November 27, 2016

Brandy Eggnog Cake

 Brandy Eggnog Cake   

1 package (18.25 ounces) yellow cake mix 
1/8 teaspoon nutmeg
1 teaspoon cinnamon 
2 eggs 
1-1/2 cups commercial, dairy eggnog 
1/4 cup butter, melted
2 tablespoons brandy

1-1/2 cups butter, softened 
2 tablespoons vanilla
4 cups powdered sugar
1 teaspoon cinnamon
1/2 cup commercial, dairy eggnog                 


1. Preheat the oven to 350° F.  Spray a 10 inch round 
baking pan or bundt pan with nonstick baking spray with or flour.

2. In a large bowl add the cake mix, nutmeg, cinnamon, eggs, 
eggnog, melted butter and brandy.  Beat with an electric hand 
mixer until smooth ~ 4 to 5 minutes. 

3. Pour the batter into the prepared pan.Bake in the oven for 
45 to 50 minutes or until a toothpick inserted in the middle of 
the cake comes out clean.Remove from the oven.  Cool in the 
pan for 10 minutes.  Remove the cake from the pan and complete 
cooling on a rack. Prepare the icing and ice the cake.

In a large bowl beat the butter with an electric mixer until it’s smooth.  
Beat in the vanilla.  Slowly add the powdered sugar and beat well.  
Add the cinnamon.  Slowly mix in the eggnog until you get the consistency 
you want 

Saturday, November 26, 2016

Barbecued Turkey Legs

 Barbecued Turkey Legs  

 4 turkey drumsticks
 Salt and pepper 
 1/4 cup catsup 
 1/4 cup molasses 
 1/4 cup vinegar 
 2 tablespoons Worcestershire sauce 
 1/2 teaspoon hickory smoked salt 
 1 tablespoon instant minced onion                  


 1. Sprinkle turkey drums with salt and pepper to taste.

 2. Place turkey legs in the crockpot.

 3. Combine catsup , molasses, vinegar, Worcestershire sauce, 
hickory smoked salt and instant minced onion. Pour over turkey.

 4. Cover and cook on Low for 7-9 hours. 

Apple and Cheddar Grits

 Apple and Cheddar Grits   

 4 cups water 
 1 cup whole-grain corn grits
 1 cup tart apple, chopped, peeled, and cored 
 1/4 cup minced scallions (white part) 
 1 teaspoon Cajun spice blend 
 1/2 teaspoon red pepper flakes 
 1 cup shredded Sharp Cheddar cheese                  


 1. In a 4 - 5½-quart crock pot combine all the 
ingredients and stir well.

 2. Cover and cook on low for 5-6 hours, or until
 the grits are smooth and creamy.

Mango Muffins

 Mango Muffins   

 2 cups flour 
 4 teaspoons baking powder 
 1/2 teaspoon salt 
 1 cup sugar 
 1/4 cup vegetable oil 
 1 cup milk 
 1 egg 
           1-1/2 cup mango                  


 1. Cut and peel two very ripe (soft to the touch) mangoes and 
.reduce to soft pulp and juice. 

 2. In a large mixing bowl combine flour, baking powder, salt 
and sugar. 

 3. In a separate mixing bowl combine oil, milk, and egg.

 4. Mix liquid ingredients with dry until just moist and stir in 
the mango pulp.

 5. Fill greased muffin tins, or paper muffin cups two-thirds full.

 6. Bake at 400°F for 15-20 minutes. They are done when they are 
brown on top and a tooth-pick inserted into the center comes out clean. 

Roasted Shrimp with Garlic

Roasted Shrimp with Garlic   

 10 garlic cloves
 1/4 teaspoon crushed red pepper flakes
 3/4 cup extra virgin olive oil
 1 lb large shrimp, peeled and deveined   
 salt and pepper to taste                   


 1. Preheat the oven to 350 degrees F. 

 2. Take a small baking pan and line the bottom of the pan with 
olive oil, add the garlic cloves, and cover with tin foil. Roast the 
garlic covered for about 20 minutes.

 3. Remove from the oven and add the shrimp, mix well to make 
sure the all the shrimp are covered with oil. Add the salt and pepper 
to taste and cover the pan again.

 4. Bake in the oven again for another 9-10 minutes, until the
 shrimp are done. 

Pineapple Cucumber Smoothie

Pineapple Cucumber Smoothie   

 1/4 pineapple, peeled and cut 1-inch pieces 
 3 stalks celery 
 1 cucumber, quartered                  


1. Combine all ingredients into a blender. 
Blend at high speed until thick and smooth.  

Friday, November 25, 2016

Gingerbread Pancakes

Gingerbread Pancakes  

 3/4 cup all-purpose flour 
 1/4 cup whole-wheat flour 
 3 tablespoons dark brown sugar 
 1 teaspoon baking powder 
 1 teaspoon baking soda 
 1 teaspoon ground cinnamon 
 1/2 teaspoon ground ginger 
 1/4 teaspoon salt 
 1/8 teaspoon freshly grated nutmeg 
 1/8 teaspoon ground cloves
 1 cup buttermilk, shaken 
 1 large egg 
 1 tablespoon molasses 
 1/2 tablespoon unsalted butter, melted and cooled
 Butter for the griddle                   


 1. In a medium mixing bowl, mix together the flours, sugar, 
baking powder, baking soda, cinnamon, ginger, salt, nutmeg, and cloves.

 2. In a small mixing bowl, add buttermilk, egg, molasses, and 
melted butter and beat until combined. 

 3. Add the wet ingredients to the dry ingredients and mix until just 
combined. The batter should have some small to medium lumps.

 4. Spray the skillet with cooking spray, add the steak, and cook for 
about 1 minute, or until barely con top of the peppers. 

 5. Wipe out the skillet, spray with cooking spray, and add the eggs. 
Cook, stirring gently for 3 to 4 minutes, or until the eggs are set. Add 
the vegetables and stir gently to combine all ingredients.

 6. Preheat your griddle on medium heat and brush with 1 1/2 teaspoons
 of butter. Using about 1/4-cup of batter per pancake, scoop the batter
 onto the warm griddle. 

 7. Cook for 2 to 3 minutes until small bubbles form on the surface of 
the pancakes, and then flip. Cook till golden brown. 

Carrot and Pasta Soup

Carrot and Pasta Soup   

 3 1/2 cups chicken broth 
 2 cups sliced carrot 
 1 large potato, peeled and diced 
 1 cup chopped onion 
 1 tablespoon grated fresh ginger 
 1/2 teaspoon Jamaican jerk seasoning
 8 ounces dried rotini pasta 
 1 1/2 cups milk                  


 1. In a large saucepan combine broth, carrot, potato,
 onion, ginger, and Jamaican jerk seasoning.

 2. Bring to boiling; reduce heat. Simmer, covered, for 
18 to 20 minutes or until vegetables are tender. Let cool slightly.

 3. Cook the rotini pasta according to package directions; drain 

 4. In a blender process 1/4 the vegetable mixture at a time, 
Cover and process until smooth. 

 5. Return processed mixture to saucepan. Stir in pasta and milk; 
heat through. 

Homemade Habanero Honey BBQ Sauce

Homemade Habanero Honey BBQ Sauce  

 1/2 cup prepared yellow mustard 
 1/2 cup coarsely ground mustard 
 1/3 cup cane syrup 
 1/2 cup Louisiana-style hot sauce 
 1 teaspoon ground black pepper 
 1/2 cup brewed coffee 
 1/2 cup soy sauce 1 teaspoon celery salt 
 1 habanero pepper, seeded and minced 
 2 cups apple cider 
 1/2 cup balsamic vinegar
 1/2 cup Worcestershire sauce 
 1 12 oz bottle dark beer 
 1 1/4 cups ketchup 
 1/2 cup honey mustard 
 1/3 cup honey 
 1/3 cup molasses                 


 1. Heat a large saucepan then pour in all the ingredients.

 2. Reduce heat and allow to simmer for 25-30 minutes; 
stir often to blend well.

 3. Chill until ready for use.

Blue Cheese Dressing

Blue Cheese Dressing   

 3/4 cup reduced-fat mayonnaise 
 3 tablespoons crumbled blue cheese
 1 1/2 tablespoons red wine vinegar
 1 teaspoon celery seeds
 1/2 teaspoon salt
 1/8 teaspoon cayenne 
 1/8 teaspoon black pepper                 


 1. Mix all ingredients together very well.

Tuesday, November 22, 2016

Homemade Taco Seasoning

Homemade Taco Seasoning   

 2 tablespoons onion powder
 2 tablespoons chili powder
 2 teaspoons paprika
 1 teaspoon cayenne pepper
 1 1/2 teaspoons dried oregano leaves
 1/2 teaspoon dried marjoram leaves
 1 tablespoon salt
 1/4 teaspoon black pepper
 2 tablespoons cornstarch
 1 tablespoon minced garlic
 1 teaspoon ground cumin                


 1. Combine all of the ingredients in a small mixing bowl and blend well.

 2. Store at room temperature in a tightly closed container.

 3. Use within 6 months.

Black Bean Dip

Black Bean Dip  

 8-ounce package cream cheese, softened
 8 ounces Cheddar cheese with jalapeƱo peppers, cubed
 1/3 cup beer
 1 cup black beans, drained and rinsed
 1/2 cup sliced scallions
 1/2 cup chopped tomatoes                


 1. In a medium saucepan over low heat, combine the cream cheese, 
Cheddar cheese, and beer, mixing well until the cheeses are melted.

 2. Add the black beans, scallions, and tomatoes, mixing well. 

Cantaloupe Banana Smoothie

Cantaloupe Banana Smoothie  

 1 lb Fresh Cantaloupe
 2 Medium Ripe Bananas
 2 Oranges
 1 Piece of Ginger (1/2 to 1 inch piece)                


 1. Peel and chop cantaloupe, bananas, oranges and ginger. 

 2. Combine all ingredients into a blender. Blend at high speed 
until thick and smooth.

Monday, November 21, 2016

Ginger-Pumpkin Waffles

Ginger-Pumpkin Waffles  

 1 1/4 cups all-purpose flour 
 1 1/2 teaspoons baking powder 
 1/2 teaspoon baking soda 
 1/4 teaspoon salt 
 2 teaspoons fresh ground ginger 
 1/2 teaspoon cinnamon 
 1/4 cup finely chopped crystallized ginger 
 2 large eggs 
 3/4 cup buttermilk 
 1/2 cup pumpkin puree 
 1/2 cup sugar 
 3/4 teaspoon vanilla extract 
 3 tablespoons unsalted butter, melted and slightly cooled               


 1. In a large mixing bowl combine flour, baking powder, 
baking soda, salt, ground ginger, and cinnamon.

 2. Remove 2 tablespoons of the flour mixture and toss 
with crystallized ginger in a small bowl. Set aside. 

 3. In a medium mixing bowl whisk eggs, buttermilk,
 pumpkin, sugar, and vanilla. 

 4. Combine with flour mixture. Stir in butter and fold in 
reserved crystallized-ginger mixture. Do not overmix.

 5. Heat a waffle iron, using about 1/2 cup batter per
 each waffle. 

Sunday, November 20, 2016

Cinnamon Raisin Bread

Cinnamon Raisin Bread  

 2 cups almond flour
 2 tbsp. ground cinnamon
 1 tsp. baking soda
 1/4 tsp. sea salt
 5 eggs
 1/4 cup honey
 1/4 cup coconut oil
 2 tsps. vanilla
 1/2 cup raisins              


 1. Preheat oven to 350 degrees. Use parchment paper 
to line a bread pan.

 2. In a mixing bowl mix together the almond flour, 
baking soda, cinnamon and salt. 

 3. Combine eggs, honey, melted coconut oil and 
vanilla using an electric mixer. Slowly add dry ingredients
to the wet, and continue mixing. Stir in the raisins 
when the mixture is ready for baking.

 4. Pour batter into lined bread pan. Bread should be 
done in 30-35 minutes or when a toothpick comes out clean. 

Sunday, November 13, 2016

Southern Chocolate Pecan Pie

Southern Chocolate Pecan Pie  

 4 ounces sweet chocolate
 1/4 cup butter
 1 2/3 cups evaporated milk
 1 1/2 cups granulated sugar
 3 tablespoons cornstarch
 1/8 teaspoon salt
 2 large eggs
 1 teaspoon vanilla extract
 1 1/3 cups flaked coconut (small can)
 1/2 cup chopped pecans
 1 unbaked 9- to 10-inch pie shell              


 1. Mix chocolate with butter in a small saucepan. 
Place over low heat until melted, stirring occasionally.

 2. Remove from heat. Gradually blend in evaporated milk. 

 3. In a bowl, combine sugar, cornstarch and salt. Beat 
in eggs and vanilla. Blend in the melted chocolate 
mixture gradually. 

 4. Pour into pie shell. 

 5. Combine coconut and pecans. Sprinkle over top. Bake 
at 375° for 45 to 50 minutes, or until puffed and browned. 

 6. Cool thoroughly before serving. Filling will set while cooling.

Maple Pecan Spiced Pumpkin Bread

Maple Pecan Spiced Pumpkin Bread 

 1/2 cup butter, softened to room temperature
 1 cup pure maple syrup
 2 eggs 
 1 1/4 cups pumpkin puree 
 1 teaspoon vanilla extract
 1 1/2 cups whole wheat pastry flour
 1 teaspoon baking powder 
 1 tablespoon pumpkin pie spice
 1 teaspoon cinnamon 
 1/4 teaspoon sea salt 
 1/2 cup chopped pecans              


 1. Preheat oven to 350 degrees.

 2. Line a loaf pan with parchment paper.

 3. In a large bowl, cream the butter, maple syrup, 
eggs, pumpkin, and vanilla.

 4. In a separate bowl, with a wire whisk, mix 
together the flour, baking powder, pumpkin 
pie spice, cinnamon, and salt. Stir pecans into 
the dry mixture.

 5. Fold the wet ingredients into the dry, until just 
fully incorporated. Do not over mix. Spoon into the 
loaf pan. Bake for 1 hour, or until a toothpick inserted 
into the center comes out clean. 

Bacon-Wrapped Tater Tots

Bacon-Wrapped Tater Tots 

 12 slices bacon, cut in half 
 24 tater tots, partially defrosted about 12 minutes at room temp. 
 24 1/2-inch chunks sharp cheddar cheese 
 Tabasco sauce


 1. Preheat the oven to 450°F. 

 2. Prepare a baking sheet with parchment paper or spray 
with nonstick spray.

 3. Lay a piece of bacon out on a flat surface. Place a 
tater tot on top. Using a knife to cut a slit down the 
center of the tater tot.

 4. Place piece of cheese into the slit. 

 5. Sprinkle the Tabasco sauce on top. Wrap the bacon tightly 
around the stuffed tater tot and secure it with a toothpick.

 6. Bake for 15-18 minutes, or until the tater tots are cooked 
through and the bacon is done. 

Shrimp Tomato Soup

Shrimp Tomato Soup   

 1 28 oz can stewed tomato
 1 cup mild salsa
 1 med onion, chopped
 2 clove garlic, chopped
 1 tbl sugar
 1/2 tsp dried basil
 1/2 tsp dried thyme
 1/2 tsp sea salt
 1/2 tsp black pepper
 4 cup vegetable stock
 1/2 cup red wine
 1 cup cooked small shrimp
 1/2 cup chopped fresh coriander            


 1. In a large soup pot, combine the stewed tomatoes and their juice, 
salsa, onion, garlic, sugar, basil, thyme, salt, pepper, stock and wine. 
Bring to a boil; reduce heat and simmer for 10 minutes. 

 2. Stir in shrimp and coriander and simmer until heated through. 

Pina Colada Smoothie

Pina Colada Smoothie  

 6-ounce container non-fat coconut frozen yogurt
 1/2 banana
 1/2 20-ounce can crushed pineapple
 1 cup low-fat milk
 2 or 3 ice cubes           


 1. Combine all ingredients into a blender. 
Blend at high speed until thick and smooth.