Tuesday, September 19, 2017

Grapefruit Pineapple Smoothie


 1 cup grapefruit juice
 1 cup fresh pineapple chunks
 1/2 cup partially frozen vanilla yogurt         

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

How to Peel and Devein Shrimp

CrockPot Mushroom Lasagna


 6 oz uncooked lasagna noodles
 28 oz low-sodium spaghetti sauce
 1/3 cup water
 8 oz mushrooms, sliced
 15 oz ricotta cheese
 2 cups shredded mozzarella cheese      


 1. Break noodles. Place half in bottom of greased crock pot.

 2. Layer half of sauce and water, half of mushrooms, half of
ricotta cheese, and half of mozzarella cheese over noodles.

 3. Repeat layers. Cover and cook on low 5 hours.

Bananas Foster


1/4 cup Butter  
2/3 cup Brown sugar, dark  
3 1/2 tbs. Rum 
1 1/2 tsp.Vanilla extract 
1/2 tsp. Ground cinnamon 
3  Peeled Bananas, slice them lengthwise  
1/4 Chopped walnuts
1 pint  Vanilla ice cream       

1. At first take a deep and large skillet and put over for heating 
under medium heat. Add butter into it and allow it to melt completely. 

2. Now add in rum, sugar, cinnamon and vanilla. After the 
mixture starts to bubble, add walnuts and bananas into the pan.

3.Continue to cook bananas for about 2 minutes. Take it off the heat.
4. Serve the delicious banana dessert with vanilla ice cream.

Monday, September 18, 2017

German Chocolate Cheesecake Squares


1 package active dry yeast
 1/2 cup warm water
 2 1/2 cups all purpose flour
 1/4 cup sugar
 1/2 teaspoon salt
 1 egg
 1/2 cup margarine, softened
 2 (8-oz) cream cheese softened 
 1 (3-oz) package cream cheese, softened
 1 cup sugar
 1/3 cup cocoa
 3 eggs
 2 teaspoons vanilla

 Coconut-Pecan Topping

 1/2 cup sugar
 1 egg
 1/2 cup evaporated milk
 1/4 cup margarine 
 2/3 cup flaked coconut
 1/2 cup chopped pecans 
 1 teaspoon vanilla        

 1. In large mixing bowl, dissolve yeast in warm water. Add 1 cup flour, 
1/4 cup sugar, salt, egg and margarine, stirring vigorously until smooth. 
Add enough remaining flour to make dough easy to handle.

 2. Turn onto lightly floured surface; knead until smooth and elastic, 
3 to 5 minutes. Cover; let rest 20 minutes. 

 3. Preheat oven to 350 degrees. Grease jelly roll pan. Press dough in
 bottom and up sides of pan.

 4. Beat cream cheese well. Gradually beat in sugar and cocoa until fluffy.
 Beat in 3 eggs (one at a time) and vanilla. Pour into crust.

 5. Bake until crust is golden brown and center is set, about 20-30 minutes.
 Cool. Spread with coconut-pecan topping. Refrigerate at least 1 hour or until 
chilled and firm. Cut into 2-inch squares. Keep refrigerated.

 Coconut-Pecan Topping

 1. Heat sugar, egg, milk, and margarine in saucepan over medium-low heat, 
stirring constantly until thick. Remove from heat; stir in remaining ingredients, cool.

Sunday, September 17, 2017

How to make a Roux Video

How to make a Roux that is used in Cajun dishes.

Green Onion And Soy Sauce Mayonnaise


 1/2 cup mayonnaise
 1 green onion including green tops, very thinly sliced
 1 teaspoon fresh lemon juice
 2 teaspoons soy sauce      


 1. In a small bowl, mix together the mayonnaise, green onion,
lemon juice, and soy sauce until well blended. Cover and refrigerate
for up to 1 day.

Applesauce Cranberry Pecan Muffins


 2 cups all-purpose flour 
 1/2 cup sugar 
 1 teaspoon baking soda
 1 teaspoon ground cinnamon 
 1/2 teaspoon salt
 1 egg, lightly beaten 
 1/3 cup vegetable oil 
 1 cup unsweetened applesauce 
 1 cup cranberries, chopped 
 1/2 cup pecans chopped        

 1. Preheat oven to 350F.

 2. Grease the muffin tin lightly.

 3. In a large mixing bowl mix the flour, sugar, 
baking soda, cinnamon and salt. 

 4. In another mixing bowl mix the egg, oil and applesauce. 

 5. Add the applesauce mixture to the dry ingredients and 
mix together gently, do not over mix. Gently fold in the chopped 

 6. Add mixture into muffin cups filling until 2/3 full. 
Bake for approximately 30 minutes. 

 7. Cool for 5 minutes before removing from the muffin tin.

Sourdough Waffles


 1 cup sourdough
 1/4 cup cooking oil
 1/2 teaspoon baking soda
 1/2 t
 5. Preheat waffle iron, set it to high heat.
Cook till golden brown.easpoon salt
 2 large eggs - separated
 1 Tablespoons sugar
 1/4 cup dry powdered milk    


 1. Separate the eggs into two separate bowls.

 2. In a mixing bowl beat egg yolks until they turn a
light lemon color.

 3. Add all other ingredients, except whites to the
yolks and mix until well blended.

 4. Beat the egg whites until soft peaks form.
Fold in egg whites gently.

Blackened Catfish with Dipping Sauce


 4 6 oz. catfish fillets
 4 tablespoons blackened seasoning
 2 tablespoons olive oil

 Dipping Sauce:

 3/4 cup mayonnaise
 4 tablespoons ketchup
 3 tablespoons fresh lemon juice
 salt and ground black pepper
 1 tablespoon finely sliced scallions    


 1. To make the dipping sauce:
 In a medium mixing bowl whisk together the mayonnaise,
ketchup, and lemon juice. Season with salt and pepper to
taste. Stir in the scallions. Cover and refrigerate until ready to serve.

 2. To make the catfish:
 Season both sides of the fish with the blackened seasoning.
In a large skillet over medium-high heat, warm the oil until
a few droplets of water sizzle when sprinkled in the skillet.
Sear the fish on one side until the meat is well browned and
releases easily from the pan, about 4 to 6 minutes. Turn over
the fillets and cook to desired doneness, about 5-6 more minutes.
Serve warm with a spoonful of the dipping sauce.

Saturday, September 16, 2017

Creamy Corn and Chicken Soup


 1 pound boneless skinless chicken breasts 
 4 cups low-sodium chicken broth or  
 4 cups corn kernels, fresh, or frozen, thawed 
 1 cup thinly sliced leeks white and pale green part only
 1 cup peeled and diced russet potato 
 1/2 cup dry white wine
 1 medium celery ribs, chopped 
 2 tablespoon Worcestershire sauce 
 1/2 teaspoon dried thyme 
 3/4 cup heavy cream      


 1. Place the chicken breasts in the a 4-6 qt. slow cooker. Add the broth, 
corn, leeks, potato, white wine, celery, Worcestershire sauce, and thyme. 
Stir well.

 2. Cover and cook on low for 5 hours, or until the meat is cooked through 
and the potato is tender.

 3. Transfer the chicken to a cutting board; cool for 5 minutes. Keep the 
slow cooker covered and on low. 

 4. Transfer the chicken breasts to a cutting board. Puree the remaining soup: 
use an immersion blender right in the cooker; or ladle the soup in batches into 
a large blender, cover, and blend until smooth, pouring the soup back into the 
slow cooker. Keep the slow cooker set on low.

 5. Chop the chicken into bite-size bits; stir these into the soup along with the 
cream. Cover and cook on low for 15 minutes to blend the flavors.

Grapefruit Cocktail


1 part gin     
1 part grapefruit juice     
Garnish: maraschino cherry      


1. Stir with ice and strain into a cocktail glass. 
Garnish with maraschino cherry or grapefruit wedge.

Coffee-Braised Pot Roast with Caramelized Onions


 1 4-pound beef chuck roast, trimmed of fat
 1/2 teaspoon salt to taste 
 Freshly ground pepper, to taste
 4 teaspoons extra-virgin olive oil, divided
 2 large onions, halved and thinly sliced (4 cups)
 4 cloves garlic, minced
 1 teaspoon dried thyme
 3/4 cup strong brewed coffee
 2 tablespoons balsamic vinegar
 2 tablespoons cornstarch mixed with 2 tablespoons water      


1. Preheat oven to 300°F. 

 2. Season beef with salt and pepper. Heat 2 teaspoons oil in a Dutch 
oven or soup pot over medium-high heat. Add beef and cook, turning 
from time to time, until well browned on all sides, 5 to 7 minutes. 
Transfer to a plate.

 3. Add the remaining 2 teaspoons oil to the pot. Add onions, reduce 
heat to medium and cook, stirring often, until softened and golden, 
5 to 7 minutes. Add garlic and thyme; cook, stirring, for 1 minute. Stir 
in coffee and vinegar; bring to a simmer. Return the beef to the pot 
and spoon some onions over it. Cover and transfer to the oven.

 4. Braise the beef in the oven until fork-tender but not falling apart, 
2 1/2 to 3 hours. Transfer beef to a cutting board, tent with foil and 
let rest for about 10 minutes.

 5. Meanwhile, skim fat from the braising liquid; bring to a boil over 
medium-high heat. Add the cornstarch mixture and cook, whisking, 
until the gravy thickens slightly, about 1 minute. Season with pepper. 
Carve the beef and serve with gravy.

Ham and Cheddar Cheese Muffins


 1 1/4 cups all-purpose flour
 1/4 cup cornmeal
 2 1/2 teaspoons baking powder
 1/2 teaspoon baking soda
 3 green onions, sliced
 1/2 cup shredded sharp Cheddar cheese
 3/4 cup diced ham
 1 large egg
 1 cup milk
 2 tablespoons melted butter       


 1. Preheat oven to 375°.

 2. In a mixing bowl combine flour, cornmeal, 
baking powder and soda, onions, cheese, and the ham.

 3. In another mixing bowl whisk milk with egg and 
melted butter. Blend milk and egg mixture into the 
dry ingredients, mixing until all dry ingredients are 

 4. Fill muffin cups about to 3/4 full.

 5. Bake for 20 to 30 minutes or until done.

Apple Pecan Pancakes


 2 cups flour
 1 tsp. baking soda
 1/2 tsp. salt
 2 tbsp. sugar
 2 eggs
 2 cups buttermilk, room temperature
 2 tbsp. butter, melted
 1 tsp. vanilla
 1 1/2 cups apples, peeled and finely chopped
 1/2 cup pecans, finely chopped
 vegetable oil       


 1. Preheat a griddle to 350 degrees.

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

 3. In a small bowl, beat the eggs. Add 
buttermilk, butter, vanilla and mix. 

 4. Gradually add egg mixture to dry ingredients 
and stir until well combined. Fold in apples and 
nuts. Let mixture stand for 15 minutes.

 5. Pour about 1-2 tsp. of vegetable oil onto 
heated griddle.

 6. For each pancake, pour 1/4 cup of batter 
onto the griddle. Bake for about 2-4 minutes.

 7. Turn and brown the other side.

Crockpot Bacon and Beans


 1 pound bacon, chopped
 2 15-oz cans pork and beans
 2 16-oz cans red kidney beans, drained and rinsed
 2 15-oz cans pinto beans, drained and rinsed
 1 cup firmly packed brown sugar
 1/2 cup cider vinegar
 1 tablespoon maple syrup
 2 teaspoons garlic powder
 1/2 teaspoon dry mustard    



 1. In a large skillet over medium heat, cook the
bacon until crisp, around 5 to 6 minutes. Drain on
paper towels.

 2. Combine the pork and beans, kidney beans, and
pinto beans in a lightly greased medium crockpot.

 3. Stir in the brown sugar, vinegar, maple syrup,
garlic powder, mustard, and bacon.

 4. Cover and cook on low for 6 hours.

Crockpot Chicken Santa Fe

Crockpot  Chicken Santa Fe


 1 can (15 oz) black beans, rinsed and drained
 2 cans (15 oz) whole kernel corn, drained
 1 cup thick and chunky salsa
 5 or 6 skinless, boneless chicken breast halves
 1 cup shredded Cheddar cheese  



 1. In a 3-1/2- to 5-quart slow cooker, mix together
the black beans, corn, and 1/2 cup of the salsa.

 2. Top with the chicken breasts, then pour the remaining
1/2 cup salsa over the chicken. Cover and cook on HIGH for
2 1/2 to 3 hours, or until the chicken is tender and white
throughout; do not overcook or the chicken will be dry .

 3. Sprinkle cheese on top; cover and cook until the cheese
melts, about 5 to 15 minutes.

Friday, September 15, 2017

Easy Chocolate Mint Smoothie

Easy Chocolate Mint Smoothie 


 2 scoops of peppermint chocolate chip ice cream
 1/2 cup milk
 2-3 drops peppermint extract     


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


 2 scoops of peppermint chocolate chip ice cream
 1/2 cup milk
 2-3 drops peppermint extract     


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

Monday, September 11, 2017

Bacon Cheeseburger Pizza


 1 can Refrigerated Pizza Crust 
 1/2 pound ground beef
 1 small onion, chopped
 8 ounces can pizza sauce
 8 bacon strips, cooked and crumbled
 20 dill pickle coin slices
 2 cups shredded mozzarella cheese
 2 cups shredded cheddar cheese
 1 teaspoon Italian seasoning    


 1. In a medium skillet, cook beef and onion until meat 
is lightly brown and drain then set aside.

 2. Place crust on a ungreased 12-inch pizza pan.

 3. Spread the sauce, top with beef mixture, bacon, 
pickles and cheeses; sprinkle with Italian seasoning.

 4. Bake at 450 degrees for 10-12 minutes or until 
cheeses have melted.

Teriyaki-Glazed Turkey Burgers


 1 lb. ground turkey
 4 hamburger buns, toasted
 1/3 cup honey
 1/4 cup soy sauce
 1-1/2 teaspoons grated fresh ginger root
 1 teaspoon minced garlic
 1/2 cup finely chopped celery
 1/4 cup thinly sliced green onion



 1. In a small mixing bowl, combine honey, soy sauce,
ginger, and garlic until well blended.

 2. Blend in 3 Tablespoons honey glaze mixture. Divide
mixture into 4 patties, 1/2- to 3/4-inch thick.

 3. Place patties on a well oiled grill, 4-6 inches from
 hot coals. Grill, turning 2 to 3 times, brushing generously
with glaze, until patties are well browned and cooked through.

 4. Serve on toasted buns.

Sunday, September 10, 2017

Apple Cinnamon Muffins


 1-1/2 cup all-purpose flour
 1/2 cup instant nonfat dry milk
 1/2 cup granulated sugar
 2 tsp. baking powder
 1 tsp. Cinnamon
 1/2 tsp. Salt
 1 egg
 1 cup water
 1/4 cup butter, melted
 1 cup peeled apples, chopped
 1/3 cup nuts, chopped
 1/4 pkg. brown sugar   


 1. Combine dry ingredients and 1/2 teaspoon of cinnamon.
 Beat eggs then add water; stir in apples and butter. 

 2. Combine nuts and brown sugar, add the other 
1/2 teaspoon of cinnamon. 

 3. Pour first mixture in greased muffin pan. Sprinkle second 
mixture over ingredients in muffin pan. 

 4. Bake 20-25 minutes at 375 degrees. 

Blueberry Cornmeal Pancakes


 1 cup soy milk
 1/2 cup water
 1 cup whole wheat flour
 1/2 cup stone ground cornmeal
 1 teaspoon baking powder
 1/2 teaspoon baking soda
 1/4 teaspoon salt
 1 cup fresh blueberries
 2 tablespoons vegetable oil   


 1. Preheat oven to 200 degrees F.

 2. In a small bowl combine the soy milk and water. In a large bowl, 
combine the flour, cornmeal, baking powder, baking soda and salt. 
Stir in the soy milk mixture just until combined.

 3. Fold in the blueberries and let the batter sit for 5 minutes.

 4. Lightly oil a skillet or griddle and heat over medium heat. Pour 
about 1/4 cup of batter onto the hot griddle and cook until pancakes 
are bubbly on top and edges are slightly dry looking. Turn and
 cook until pancakes are browned.

 5. Serve warm with syrup or jam. 

Friday, September 8, 2017

Chicken and Pasta Soup


 3 1/2 cups reduced-sodium fat-free chicken broth 
 1 can (14 1/2 ounces) diced tomatoes, undrained
 8 ounces boneless, skinless chicken breast, cubed
 1 cup chopped onion
 1/2 cup each: diced green and red bell pepper
 1 clove garlic, minced
 3/4 teaspoon each: dried basil and oregano leaves
 1 cup uncooked ditalini 
 1/4 cup chopped parsley
 Salt and pepper, to taste   


 1. 1. Combine all ingredients, except pasta, parsley, salt, and 
pepper, in slow cooker; cover and cook on high 4 to 6 hours, 
stirring in pasta and parsley during last 20 to 30 minutes. 
Season to taste with salt and pepper. 

Cajun Chicken and Shrimp Jambalaya


1 tbs olive oil
 4 (4 oz) skinless, boneless chicken breast halves, cut into 1-inch pieces
 1 large onion, diced
 1 medium green pepper, diced
 2 tsp Cajun seasoning
 1 (10.75 oz) can Campbell's® Condensed Tomato Soup
 2 cups water
 1 cup uncooked regular long-grain white rice
 1/2 lb fresh or thawed frozen medium shrimp, peeled and deveined
 1 large tomato, chopped
 Chopped fresh parsley


1. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring occasionally

2. Stir the onion, pepper and Cajun seasoning in the skillet and cook for 2 minutes.

3. Stir the soup, water and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes.

4. Stir in the shrimp and cook, uncovered, for 10 minutes or until the shrimp are cooked through and the rice is tender. Stir in the tomato and parsley, if desired. Let stand for 10 minutes.

Monday, September 4, 2017

Spiced Sour Cream

 1/2 cup reduced-fat sour cream
 1 teaspoon white sugar
 1/2 teaspoon ground cinnamon
 1/8 teaspoon ground ginger How to grow your own ginger.
 2 teaspoons Fresh lemon juice  


 1. Mix all ingredients together very well.

Sunday, September 3, 2017

Mexican Meatball Soup

 1 1/2 tablespoon olive oil 
 3/4 cup chopped yellow onion 
 3/4 cup stemmed, seeded, and chopped red bell pepper 
 7 cups low-sodium beef broth 
 1 3/4 cups no-salt-added canned diced tomatoes 
 1 1/2 tablespoon stemmed and minced jalapeño pepper 
 2 teaspoon minced garlic 
 1 teaspoon ground coriander 
 1 teaspoon ground cumin 
 3/4 teaspoon salt 
 1 lb lean ground beef (at least 93% lean) 
 3 tablespoon uncooked long-grain white rice 
 2 large egg yolks 
 2 teaspoon dried oregano 
 1 teaspoon ground black pepper  


 1. Put a large skillet over medium heat for a few minutes, 
then swirl in the oil. Add the onion and bell pepper. Cook, 
stirring often, until softened a bit, between 8 and 12 minutes, 
depending on the size of the batch.

 2. Scrape the contents of the skillet into a 4-6 qt. slow cooker. 
Stir in the broth, tomatoes, jalapeño, garlic, coriander, cumin, 
and salt.

 3. Mix the ground beef, rice, egg yolks, oregano, and pepper 
in a large bowl until the eggs and oregano are evenly distributed 
in the meat and rice. With clean, dry hands, form the mixture 
into meatballs, using 2 to 3 tablespoons per meatball. Drop them
 into the soup. 

 4. Cover and cook on low for 6 hours, or until the meatballs are 
cooked through and the flavors have blended. 

Wednesday, August 30, 2017

Spicy Seafood Pasta


 2 cups heavy whipping cream
 1 tbsp basil
 1 tbsp thyme
 1 cup fresh parsley, chopped
 2 tsp salt
 2 tsp black pepper
 1 1/2 tsp red pepper flakes
 1 tsp ground corriandor
 1 cup green onions, chopped
 1/2 pound shrimp, peeled and deveined
 1/2 pound scallops
 1/2 cup shredded Swiss cheese
 1/2 cup grated Parmesan cheese
 1 pound fettucine pasta, cooked



 1. Pour cream into large skillet. Cook over medium heat,
stirring constantly, until almost boiling. Reduce heat, and
add basil, thyme, parsley, salt, peppers, and onions.

 2. Cook 7 to 8 minutes over low heat until thickened.
Stir in seafood and cook until shrimp turns light pink.
Stir in cheeses and cook until melted and smooth.

 3. Serve sauce over noodles.

Oyster and Mushroom Bisque


 1 cup chicken broth or Homemade Chicken Stock
 1 pint oysters, drained, liquor reserved
 8 ounces mushrooms, sliced
 1 cup whole milk
 1/4 cup dry sherry*
 2 tablespoons cornstarch
 Salt and pepper, to taste
 * you can use water    



 1. Combine broth, reserved oyster liquor, and mushrooms in crock pot;
cover and cook on high 2 to 3 hours, adding milk during last 30 minutes
and oysters during last 15 minutes. Stir in combined sherry and cornstarch,
stirring 2 to 3 minutes. Season to taste with salt and white pepper.

Saturday, August 19, 2017

Easy Chicken Pot Pie Casserole


 4 skinless chicken breasts boiled until tender, cut into small pieces
 2 (15-ounce) cans mixed veggies
 2 (10¾-ounce) cans cream of chicken soup
 1 cup flour
 1 cup milk
 1/2 cup butter      



 1. Coat a 9-x13-inch casserole dish with non-stick spray.

 2. Combine all ingredients except butter directly in casserole dish 
and mix well.

 3. Drizzle butter over the top and bake 20 to 30 minutes at 
350 F. until golden brown and bubbly.