Wednesday, 29 December 2010

Country Boy Breakfast Casserole

My friends got together for a morning brunch on my birthday. Everyone brought something to share (except me of course). It was a lot of fun. I feel spoiled by the good friendships that I have made over the years. There is just something about getting together with a group of my girlfriends that just makes my heart smile. Anyway on this particular day one of my girlfriends brought a breakfast casserole that was to die for. Mmmmm!! Actually there were a few dishes that I just loved. This one though was just heaven and an added plus was I knew my hubby and the kids would LOVE it. It is one of those make the night before dinners which is perfect for a person like me who hates mornings. That way I can get all the hard work out of the way the night before and then just pop it in the oven in the morning.

2 bags of frozen shredded hash browns
1 lb cooked ham (deli honey ham)
4 cups shredded cheese
6 eggs
1/2 pint half and half (1 cup)
salt and pepper
1 large yellow onion, sauteed
1 lb cooked bacon

Cook hash browns in a 9x13 pan for 1 hour at 400. Mix eggs, half and half and salt and pepper. I cooked my bacon and then sauteed the onions in the bacon grease until they started to caramelize. Layer bacon, ham, cheese, and onion on top of the cooked hash browns. Poor egg mixture over top and cook for 45 min at 350.

(If you choose to make this the night before do everything except pour the egg mixture over the casserole in the morning. I still prepare this the night before so that I don't have to do it in the morning.)

Friday, 24 December 2010

Kneaders French Toast

I first had this at my brothers farewell. My mom made this for 100+ people. It is delicious. She is amazing the amounts of people that she feeds and the food is always wonderful. It really was one of the best farewell brunches I have ever been to and this was the highlight of the menu. It is so good. This is a recipe from Kneaders Bakery and you have to use their bread or it doesn't taste quite the same.

1 loaf Kneaders chunky cinnomon bread
8 eggs
3 cups milk
1 T brown sugar
3/4 tsp salt
1 T vanilla
2 T butter + some for prepping the pan

Prep a 9x13 pan generously with butter.  Place bread flat in baking dish.  Mix all remaining ingredients except butter.  pour over the top.  Cut butter into pieces and dot over the top.  Refrigerate over night or at least 1 hour.  Bake 45-50 min at 350 degrees.  Serves 8-12  Enjoy.

Carmel Syrup

1 cup brown sugar
1 cup cream
1 cup light Karo syrup
Blend together and heat on the stove top until warm.

Tuesday, 21 December 2010

Parmesan, Mushroom, and Bacon, Green Bean

Every year I make this dish for Thanksgiving. This dish of mouth watering goodness is not only tasty but a vegetable everyone will want seconds of. Now, just because I said Veggie's doesn't mean it is healthy. This is the ultimate loosen your pants let out a sign Thanksgiving dish. But oh, the calorie's are so worth it.   Even though the picture is not pretty, this is one you have to try.  I am getting hungry just thinking about it. 
 1 lb cooked bacon
1 yellow onion
1 clove garlic
1-2 lbs mushrooms sliced
2  packages Frozen green beans or fresh (not canned)
Salt and Pepper to taste
1/2 -3/4 cup Parmesan cheese

In a cooking skillet cook the bacon at 275 until crispy.  (I do this outside so that I don't smell like bacon all day.) Set aside.  In the grease that is left cook the mushrooms, garlic, and yellow onion,  Once these have softened add the frozen green beans and turn up to 300.  Cook together until heated through.  Add salt and pepper to taste.  Then put about half of the beans in a serving bowl add a layer of Parmesan cheese, add the remaining half of beans and top by sprinkling Parmesan cheese.  Enjoy!

Tuesday, 14 December 2010

Macaroni and Cheese

I have made Kraft mac and cheese my entire life. I still do at times, although two of my four kids don't like it. This is still a great stand by, but if you want to serve your family a dinner that you spent time preparing just for them with a hint of thyme to make it more enticing this is a great one. I love the way that the flavors of this just explode in your mouth. It is becoming a dinner that I think about making just because it tastes so yummy.
1/2 tsp. Thyme
5 slices white bread (blended)
3 T butter
1 lb mac noodles (Large elbow)
2 cups chicken broth (4 bullion cubes 2 cups water)
5 T flour
2 cups milk
2 1/4 cups extra sharp cheddar cheese
1/2 cup Parmesan cheese
1 tsp salt
Fry bread crumbs and 2 T butter. Set aside. Cook pasta to Al Dente. Melt 1T butter, thyme, and salt. Whisk flour and milt together. add to pan. Then add Chicken broth. Bring to a boil. While stirring add the cheeses. Reduce to a simmer. Cook for 8 minutes. Put the noodles in a greased 9x13 baking dish. Poor sauce over the top. Sprinkle with bread crumbs. Cook for 30 min at 350. Enjoy

Tuesday, 7 December 2010

Hawaiian Haystacks

This has been around for a long time so I just assumed everyone knew how to make it. Then my cousin posted on Facebook for people to tell her what they put on theirs. Well it turns out a lot of the comments that she got were "What is Hawaiian Haystacks". This is a family must. It is so easy and every mom should have it in her back up. The best part is you can make it for 2-99. It is such an easy recipe. I hope you enjoy them as much as we do. All the flavors just pop in your mouth. Mmmm goodness!

4-6 cups cooked rice
2 celery ribs
1 green pepper
2-3 green onions
1-2 tomatoes
1 cup shredded carrots
1 small can pineapple tidbits
2 cups grapes halved
1-2 cups cheddar cheese
1/2 cup slivered almonds
1/2 cup coconut
1 cup Chow mien noodles.  


1-2 chicken breasts diced
2 TB olive oil
1/2 tsp garlic powder
salt and pepper to taste
1 can cream of chicken soup
1 can of milk
1'2 cup sour cream
1 tsp  Santa Maria Seasoning (optional)

Heat olive oil on medium heat.  add the chicken.  Brown the chicken with garlic powder, salt, and pepper.  Cook until no longer pink, and the skin is just browning.  Add soup, and milk.  Bring to a boil.  Remove from heat and add the sour cream and seasoning. 

Layer the Haystacks
First rice,
then add the remaining ingredients to your hearts desire.  The best part is everything on the list can be optional.  Just put on it what you like.  I would never put almonds on mine but I love the grapes.  It is up to you.  Enjoy

Friday, 3 December 2010

Creamy Lasagna

My cousin Calee called me the other day and told me about this yummy recipe she just made. I gave it a shot and it is YUMMY! plus it freezes. I love meals that freeze. We made this for our kids to have while we were out of town. When we got home there was a little left in the fridge and my hubby couldn't get enough. I knew that this needed to become a regular in our home.
Spaghetti Sauce:
1 lb hamburger
1/2 cup chopped yellow onion
1 can tomato sauce
1 can diced tomatoes
1 tsp Oregano
1 tsp Basil
1 tsp Italian Seasoning (optional)
1 small can mushrooms
Brown hamburger and cook onion together. Then add remaining ingredients. Stir. Bring to a boil and simmer for 30 min.

Alfredo Sauce:
3T butter
1/2 pkg. cream cheese
3/4 C Evaporated milk or half & half. (Milk works also)
1 chicken bullion cube
1/3 c Parmesan cheese
garlic salt to taste
pinch of Parsley

Melt butter, cream cheese and milk on low heat. Stir together. Then add bullion. Stir in Parmesan cheese and garlic to taste. You can add more milk if it is too thick.

1/2 lbs. Mostaccioli Noodles
Cook in boiling water until Al Dente about 8-10 minutes,

1 lb Mozzarella cheese

Arrange in a 9 x 13 pan 1/2 of everything in this order: spaghetti sauce, noodles, Alfredo Sauce, mozzarella cheese, repeat. Cook for 45 minutes covered and 15 uncovered. Bake at 350. Enjoy.

Wednesday, 10 November 2010

Easy Cheesy Cheddar Sauce

I love me a good baked potato. I seem to always forget about this as a meal but when we have them I love them. I found this recipe and kind of tweaked it to have a little more kick.  My hubby was not to excited for potato bar but once he ate the sauce he was pretty hooked.  
3 T Butter
5 T flour
1 cup Chicken broth/Chicken bullion cube + water
1 cup milk or half and half
1/4 cup mayonnaise 
3 cups cheddar cheese
1 tsp lemon juice
In a medium sauce pan melt butter stir in flour. When it is well mixed add milk, mayo, and chicken broth a little at a time.  (I use a bullion cube and a cup of water.  I will put the whole cube in and add water as needed.) bring to a low boil. Add cheddar cheese until melted. Keep adding the water for the chicken broth until it is the consistence you desire.  Remove from heat and stir in lemon juice. Enjoy.

Toppings for Potato Bar:
Green Onion
Cheese sauce

Sunday, 31 October 2010

Olive Garden Soup

I love this soup. My mom made it for me and I have loved it since. Since my hubby is not a fan of soup so I have claimed Halloween as soup day. I figure it should be a good day to have something warm to eat before you go out for a night of fun. This has become a tradition that stuck. In fact while my hubby had his 2nd bowl (hates soup, hmmm) he said it taste like Halloween to me. This made me smile on the inside:)
1 lb Hamburger
1 medium onion
1 clove of garlic
1 green pepper
1 stalk of celery
1 tsp basil
1 tsp thyme
1 tsp oregano
1 Tbls Worcestershire sauce
1 can stewed tomatoes
1 can kidney beans
1 can great northern white beans
1 can tomato soup
soup with water

Brown the hamburger with the onion and garlic. Add all remaining ingredients. Bring to a boil an then simmer for 1 hour. Enjoy.

Wednesday, 27 October 2010

French Dip Sandwiches

My hubby and I have set a tradition that Christmas Eve is for our little family only. We love this night. We spend time with just our kids before the rush of Christmas morning and all that we have to do. One thing we do is have a fun dinner. One year we tried French Dip Sandwiches and they were a HIT! Not only did they make the house smell yummy but it was so easy to do. And like my sister would say "They taste like Christmas." With a bit of Rosemary it taste just like Christmas. Mmmmm
3-4 lb round roast
1 package Lipton Onion Soup Mix
1 beef bullion cube
1 bay leaf
3-4 Whole Peppercorn
1 tsp. rosemary
1 tsp. thyme
1 tsp. garlic powder
Combine ingredients in a crock pot. Cover meat almost all the way with water. Cook on low for 10-12 hours.

We like to do red onions cut in slices in the crock pot about 30 minutes before serving. We put them on Hoggies and layer it with pepper jack cheese, meat, purple onion. Enjoy!

Friday, 24 September 2010

Garden Fresh Spaghetti

My good friend Misty gave me this recipe years ago. We got together one afternoon and went through each others recipe boxes.  It was a lot of fun and I got a bunch of new recipes.  This recipe was one of those recipes.    I have looked at it a ton of times but for some reason I never used it.  Now I am wondering why in the world I would do that to myself.  It is so GOOD and refreshing.

I don't know about you but if I have garden tomatoes I always have way more then I can eat.  We have tomatoes sandwiches, fresh salsa, and BLT's but having a recipe that uses 10 at one time makes me feel like I am getting a better use out of my tomatoes.  Really though this is delicious.  I sure hope you don't make the mistake that I made and not use this recipe for years. 

2 T. Olive Oil
1 large yellow onion chopped
1 med clove garlic, minced
3 small carrots, chopped fine
3 celery stalks, chopped fine
1 T. dry parsley
1 T. dry basil
1 T. chicken bullion
1/4 cup water
10 med. tomatoes

Heat oil in a medium sauce pan with lid.  Add onion and garlic.  saute.  Add carrots and celery.  Stir well.  Add parsley and basil.  dd bullion and water.  Cover and simmer over low heat for 15 minutes or until veggies are tender.   Cool to room temp.  Drop tomatoes into boiling water for 30 seconds.  Remove peel, and chop.  Add to sauce serve over noodles or rice.  ( I think you could add meatballs if you wanted.) Enjoy.

Tuesday, 21 September 2010

Grandma Dorothy's Spectacular Sloppy Joe's

All growing up I had these Sloppy Joe's for dinner. They are the best I have ever had. I use to wonder why people didn't really like Sloppy Joe's until I tried what most people use, from a can. YUCK! They are awful. First off this recipe is so easy so if you ever make Sloppy Joe's from a can again then shame on you. Haha Second, it will change your view on the Joe. They are actually really yummy. My hubby will forever be a changed man thanks to my Grandma and her yummy Sloppy Joe. I am weird and like to put my potato chips inside of it. My oldest does the same thing.
2 pounds ground beef
1 chopped yellow onion
2 T. flour
1 can (8 ounces) tomato sauce
1 T. dry mustard
1 T. brown sugar
1 T. vinegar
4 T. ketchup
3 t. Worcestershire sauce
salt and paprika

Brown the hamburger and onion. Add remaining ingredients and heat through. Serve on a bun. Add chips for fun;) Enjoy!

Thursday, 12 August 2010

Moms Chinese Chichen Salad

This is one of my favorite dinners that my mom makes. I love the way all of it just taste so perfect together. She always makes everything she makes look so easy. I think we take for granted all the time that our moms took just to make us a meal. It starts from coming up with the idea to putting it on the table. There are so many steps involved. This is part of the love of a mother. Each day you plan a meal, prepare a meal, and serve that meal without so much as a thank you. Usually it is followed by whining about why they don't like the meal. But we do it because we love them and really for no other reason. So here is to you mom. Thank you for all those times you made me dinner. I love you too.

I didn't know until I started making it how much preparation it took. First off this is definitely a meal you won't just have the ingredients in your pantry. So you will have to head to the grocery store. I think the hardest things for me to find were the wontons(in my store it is in the produce department by the bagged salads) and the Maifun rice sticks(down the Asia isle). The rest is all stuff you already know. Once you have that part done the rest is easy. And really if you haven't ever deep fried Maifun rice sticks you must try that part. It was a lot of fun. I hope you will try this one. It really is delicious.

Marinate for at least 4 hours
2 chicken breasts cubed
1/3 cup soy sauce
3T. sugar
Pour all this in a fry pan sprayed with Pam and cook together on medium heat until chicken is no longer pink. Personally I like to cook until it starts to caramelize.
Let cool.

1 head of lettuce ( like to use half a green leaf lettuce and half iceberg lettuce.)
3-4 stocks chopped green onion
2 T sesame seeds (optional)
2 ounces of Won TOns cut into strips and deep fried
2 ounces of Maifun rice sticks deep fried
1 can Mandarin oranges (optional)

2 T Sugar
1/2 tsp pepper
3 T red wine vinegar
1 tsp. salt
1/4 cup salad oil

Mix dressing and top salad just before serving. Enjoy!

Tuesday, 3 August 2010

Pizza Dough

I was at the pool today and my darling neighbor told me that I need to make a new post. I agree with her. It really has been a slow summer. I will try to be better.

I have been making this for about 4 years now. My friend Joy gave me this recipe and it quickly became a family favorite. I love it. My kids love it. I mean really who doesn't love pizza. We were eating it a lot and I had to lay off the breads for awhile so I kind of forgot about it. I love making if for Friday night dinner. The kids always think they are getting a fantastic treat. Plus it is fairly easy. I don't think I say that enough on this blog. It is getting old. Maybe I should come up with more words for easy. It is fairly simple. There that is better. So this pizza is so yummy that I can't even get a picture before my hubby breaks off a piece of crust. I told all the kids to back off and didn't remember to tell him. Who can blame him. It was literally calling his name.
2 cups warm water
1 T. yeast
1/4 cup sugar
1/2 cup melted butter
1/2 tsp salt
1/2 cup milk
About 6 cups of flour
Corn meal for sprinkling pan

Mix water, sugar, and yeast. Allow the yeast to bubble. Then add remaining ingredients. Add one cup of flour at a time. Mix. Add another cup of flour until dough is soft. Allow to rise until doule in size. Roll dough out into a rectangle. Oil the baking sheet and sprinkle corn meal over the oil. Let the dough sit for 10 minutes. Bake at 425 for 15 minutes. Remove from oven and add toppings. Bake until cheese is melted.
This recipe makes 1 baking sheet and 1 9x13 pan/large round pie plate. Enjoy!

Combination Toppings:
sauce in a jar
Mozzarella cheese, Parmesan and/or cheddar
green peppers

Chicken Alfredo Pizza Toppings
Alfrado sauce see recipe
garlic cooked chicken
mozzarella and Parmesan
green onions

Wednesday, 28 July 2010

Hot Artichoke Dip

One of my friends Joy, was able to publish a recipe book"Bliss" last year. I have enjoyed some of the recipes from it and this one is certain to be one you will use. I recommend you look into getting this book. She has recipes that will wow everyone. It is a book that her friends have been asking her do to for a long time so if we all wanted it I am sure you will as well.
2 8 ounce packages of light cream cheese
1 cup mayonnaise
1 14-ounce artichoke hearts
3/4 cup chopped frozen spinach
1/2 cup fresh basil leaves washed and finely chopped.
1 clove garlic, crushed
1 1/2 cups cups fresh grated Parmesan, Romano, or Asiago cheese

Preheat oven to 325 degrees. Mix the cream cheese, mayonnaise, artichoke hearts, spinach, basil, garlic, and 1 cup grated cheese, then bake in a casserole dish for 25 minutes.

Serve with bread chunks, crackers, tortilla chips, pretzels. Enjoy!

Friday, 9 July 2010

Barbecue Chicken Salad

My sister introduced me to Barbecue Chicken Salad at California Pizza Kitchen. I loved it. I love just about anything they have at CPK. I wrote down what was in the salad one of the times I had it and went home and tried to recreate it. It was okay but didn't quite test like CPK's version. I found a recipe on line and tried it out. Although I have tweaked it a little bit I do use the marinade exactly. I don't know who wrote the recipe but thanks to whomever you are.

This salad is a little extensive. I was in the kitchen a good 2 hours yesterday getting it ready. You could do it in steps so that you are not doing everything at once but plan on 2 hours start to finish. It is so yummy and well worth not skipping steps to make it turn out wonderfully.

1 head Romaine Lettuce
1 head iceberg Lettuce
1 can Black Beans rinsed and drained
1-2 cups corn
3-4 T cilantro
1 cup Monterey Jack cheese
Ranch Dressing

Toss together add:

BBQ Chicken
diced tomatoes
green onion
Corn tortilla strips

Barbecue Chicken Recipe
1 1/3 T Olive Oil
1 1/3 T minced garlic
2 tsp Soy Sauce
2 tsp Salt
1/4 c sweet and spicy BBQ sauce
5 boneless skinless chicken breast
Marinade for at least 1 hour longer is better. You can cook it on the BBQ or stove top. Make sure that you coat the chicken with the remaining sauce in the bowl while on the BBQ. If you make in a pan I recommend dicing it first.

Fried Tortilla Strips
Canola Oil
12 corn tortilla
cut 1/4 inch wide place in med-med high heated oil. Cook until crisp and barely changing color. They change fast.

Serves 8-10, ENJOY!

Saturday, 3 July 2010

Best Burger Ever!

I absolutely love this recipe that I found in Martha Stewart Everyday Foods. I will have to admit I LOVE Martha. Her easy recipe magazine is one of my favorite things ever. It is actually a meatball recipe but who says you always have to follow rules. I thought it might just make a yummy burger and darn it, it is!

I have tested this on very picky eaters,"Men's men", kids, and even women. The consensus is that they all love it.
1 large egg
coarse salt and ground pepper
1 large onion, finely chopped
6 garlic cloves, minced
1/2 cup dried breadcrumbs or oatmeal
3/4 cup finely grated Parmesan cheese
16 ounces hamburger
1 t. Italian seasoning

Mix all ingredients in a large bowl. Roll into balls big enough for a patty and flatten to about 1/2 inch thick. Grill to desired amount.

Toppings for us include green leaf lettuce, tomatoes, purple onion, ketchup, mustard, pickles, mayo(not for me). Toast the bun and enjoy!

Saturday, 26 June 2010

Chocolate Frosting

When I moved out and started making my own cakes I always bought the frosting. I would wonder why mine never tasted quite like my moms. It turns out it is because she didn't cut corners on her frosting. She always made her frosting from scratch. It is so yummy. I will admit that I will never make a cake from scratch to this day cause the box usually taste better and it is cheaper, but the frosting is now homemade just like my moms.

3-4 cups powdered sugar
4-6 T cocoa
1/2 cup butter softened
1 tsp vanilla
4-5 T whipping cream or milk
Mix together in a mixing bowl. The frosting should peak when you pull out the beaters. It should spread easily but not run off. Just add more powdered sugar if to thin and more whipping cream if to thick. Enjoy!

Wednesday, 9 June 2010

Grandma Dorothy's Teriyaki Steak Sandwiches

If you know my family you know we love these sandwiches. These are a must whenever we have company over for a BBQ. My siblings always request this when they are in town. It doesn't look like much but, oh, it is delicious. My mom's side of the family always have these at big get togethers. They remind me of cousins, and having a wonderful time together. There is something so special about playing in the back yard with your family and the smell of the BBQ in the air. Oh, I love it. Seriously though, make these this summer. Try it out and tell me how you like it. My hubby doesn't love the butter on the roll, but I think he is missing out.

Sirloin Tip roast about 5 lbs. cut into thin slices (uncooked) We ask the butcher to cut it as thin as he can without it falling apart.

1/2 cup oil
2 T. Vinegar
1/2 tsp ginger
1/2 cup soy sauce
1 T. minced onion
1/3 tsp garlic powder

Blend the ingredients. Toss with thinly sliced beef and marinate for 24 hours. Cook on grill for about 1 minute on each side until done. Serve on buttered potato rolls. and you will ENJOY (I promise) Serves about 15-20

Wednesday, 2 June 2010

Strawbana berry Smoothie

This is my kids most favorite breakfast. They love when we buy strawberries at the grocery store, which is practically every time. The first thing they ask is "Can we make a smoothie for breakfast?!?" I like it cause it is healthy. My little angel doesn't so much love fruit so this is the perfect disguise for her much hated fruit. She drinks this right up.

1 raspberry yogurt
1-2 ripe bananas
1 pint strawberries (about 8-10)
Handful of raspberries (optional)
Handful of blueberries (optional)
Handful of spinach (optional)
1 T flax seed (optional)
1 T Honey
1 cup orange juice
3 cups crushed ice

Add all ingredients together and blend until well blended. Add the ice and blend again. Blend until ice is chopped up. Serves 4-6 Enjoy!

Saturday, 29 May 2010

Simple Barbecue Sauce

This sauce goes perfect with the Best BBQ Chicken recipe that I have. The molasses was the only thing that I didn't have on hand. My hubby found that on the syrup aisle. The Cider Vinegar is on the Vinegar aisle. It was all at my local grocery store. I think this sauce is good. I wouldn't write home about it. It is better than any store bought one I have tried but if you have a favorite this might not compare. Again this is a Martha recipe from her Everyday Food Recipe Book #54
Stupid me forgot to take a picture of the BBQ sauce before I threw it out.

3 cups Ketchup
1 cup cider vinegar
1/2 cup unsulfured molasses
2 T Worcestershire sauce
1 cup water
1 T paprika
1 T onion powder
1 T Mustard powder
1/2 tsp. ground black pepper
1/2 tsp cayenne pepper

Combine all ingredients in a medium saucepan. Bring to a boil; reduce heat to medium and simmer until sauce is thickened and reduced by a third, about 30 minutes. Let cool to room temperature before using. (To store, refrigerate up to 2 weeks.) Enjoy!

Wednesday, 26 May 2010

Best BBQ Chicken

My hubby and I have been trying out new recipes lately. Our newest and probably most favorite find is this delicious chicken from yes, you guest it Martha Stewart. It just looked mouth watering, so we decided to grill these bad boys up. It is probably the BEST chicken I have ever had. It doesn't take long to just add a little extra to spice things up. Mmmmm, Mmmmm good!

2 T paprika
2 T chili powder
2 tsp salt
1/2 tsp pepper
4 Boneless Skinless Chicken Breasts
2 cups Barbecue Sauce

Heat grill to medium, lightly oil grates. In a small bowl combine the paprika, chili powder, salt, and pepper; sprinkle spice rub all over chicken. Reserve 1 cup of the bar-be-cue sauce for serving. Keep remaining sauce in another bowl for basting.

Grill chicken, turning often, until cooked through, 15-20 minutes. During final 5 minutes of cooking, baste chicken with barbecue sauce. Serve chicken with reserved sauce. Enjoy!
There will be a barbecue sauce recipe posted in the next couple of days. If you become a follower it will just pop up and let you know. There that is my little plug.

Friday, 21 May 2010

Moms Potato Salad

By far my mom has always had my favorite potato salad. Every time I try store bought I wish I hadn't. None of the salads I have had compare. It is so simple and yet it is my favorite. Let's face it mom always knows what is best:)

This is the perfect side dish to any BBQ. It is really easy to make. The only thing that I struggle with is remembering to make ahead of time. If you have this issue like I do, then just put the potatoes and eggs in the freezer while your meat cooks. It turned out great. Then I just added the rest of the ingredients (already prepped and in the fridge) right before the meat was served.

6-8 potatoes ( I use red potatoes just change it to 8-10 potatoes)
3/4-1 cup mayonnaise
1 tsp dill pickle juice to taste
4 green onions chopped
3-4 hard boiled eggs, diced
1 cucumber chopped
1 1/2 tsp. paprika
salt and pepper to taste

Boil potatoes until barely done in salted water, still firm (about 20 minutes depending on size of potatoes, red potatoes take about 15 minutes) Boil eggs for 15 minutes. Dice both. Mix with the remainder of ingredients. Chill several hours before serving. Enjoy:)

Variations: Add parsley, dill, basil, i package Good Season's Italian dressing, Lawry's Seasoned salt, sour cream, bacon, chopped celery, or dill pickles.

Wednesday, 19 May 2010

Tomato, Corn, and Avocado Salad

This is another new salad. I loved this. It is very refreshing and healthy. My kids that don't like tomatoes were not fans at all. My kids that do like tomatoes gobbled it up. My hubby has mixed feelings about veggie's so he wasn't sure. Again in is a Martha Stewart recipe. I heart her...conviction and all:)

I definitely would serve this at a ladies luncheon but not a kids party. I loved the way that the corn popped in my mouth, and the delicious tastes all blend together so nicely. I think it is a perfect summer time salad. Mmmmmm
2 ears of corn (husk and silk removed)
2 pints cherry, grape, or pear tomatoes, halved, or quartered if large
1 avocado, halved, pitted, peeled, and diced
2 green onions, thinly sliced
2 T fresh lime juice
1 T olive oil

Stand ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels. Discard the cob. Add tomatoes, avocado, green onions, lime juice, and oil to a bowl. Season with salt and pepper, and toss gently to combine. Enjoy!

Sunday, 16 May 2010

Watermelon Lemonade

This is a new recipe for me. I made it with my kids and I recommend that you make it with older kids, cause my little ladies made a mess of my kitchen while making this. It was fun for them though. This may be an acquired taste. The mint leaves was not my kids favorite. Maybe eliminate the mint for kids. Then again my 5 year old had 3 glasses. My hubby was not a fan, but I liked it. I maybe would add less mint for my taste bubs

It is actually fairly easy to make and I think it is delicious. It is out of Everyday Food by Martha Stewart Issue 54. I LOVE her Everyday Food Cookbooks. They have some of my most favorite recipes in them. The cookbooks are coordinated by month so it usually uses ingredients that are good in that season. This issue is for July/August so of course she had a Watermelon recipe. I just happened to get lucky at Sam's Club. They were taste testing the yummiest watermelon. It is extremely early for like I said LUCKY us.

2 Lemons, quartered
1 cup fresh mint leaves
1/2 cup packed light-brown sugar
1/2 medium seedless watermelon flesh cut into chunks.

Squeeze lemons into a large pitcher; add squeezed lemon quarters. Add mint and sugar; mash with a wooden spoon until mint is bruised and sugar is dissolved

In a blender, puree watermelon in batches until smooth: pour through a fine-mesh sieve into a pitcher (you should have about 8 cups juice). Stir to combine. Serve over ice. Refiderate covered for up to 3 days. Enjoy!

Wednesday, 12 May 2010

Baja Chicken Kabob

Is there anything better than meat off the BBQ? Every time that I make kabobs I think of my mom with all of her different bowls of veggies, fruit, and meat that she is adding to the kabob. I do it just like her. It is funny when you think of the things that you do just like your parents.

Recently, I tried to make my own marinade. I think it turned out pretty good. I buy a marinade packet and read the ingredients on the back. I basically keep everything the same except I leave out the Silicon Dioxide and things like that. I mean really who needs Silicon Dioxide. :) I have done it with my fajitas and now with my kabobs. These taste pretty scrumdiddlyumpious so try them out.

1/2 tsp Paprika
1/4 cup minced or even blended red pepper
1 tsp grated orange peel
1 clove garlic minced
2 T Lemon juice
2 T Lime juice
1 T honey
1/4 cup canola oil
2 T water
2 T vinegar
2 lbs chicken cut for kabobs

Mix all the ingredients before you add the chicken. Add chicken coating all sides. Place in refrigerator for and hour or longer if you can.
Put kabob sticks in water for 30 minutes to prevent burning.
Arrange fruit, veggies, and meat on sticks. I like to use at least 3-4 pieces of meat per skewer.
I use:
Red Pepper
Green Pepper
Purple Onion
Marinaded Chicken
Grill on a medium to medium low heat. If you grill smaller pieces of chicken it works out better. Sometimes if they are a little thick it might be better to grill them prior to the veggies, and fruit. Serve these delicious kabobs over rice. ENJOY!

Saturday, 8 May 2010

Easy breezy Oreo Cookies

My sister found this recipe. She had a friend make it for her and she fell in love. She then gave the recipe to my mom and me. My mom made them for me and YUMMY! I love these cookies and could they be any easier to make. I think NOT! I suggest you run out to the store and have some Devil's food cake on hand for the next time you need to make some delicious cookies.

1 box Devil's Food Cake
1/2 cup oil
2 eggs

In a large mixing bowl add cake mix, oil, and 1 egg. Mix well then add second egg and mix well. The consistency resembles a tootsie roll. Roll in a small ball, place on a ungreased cookie sheet. Bake at 350 for 9-12 minutes. Cool then Frost with Vanilla Frosting. Enjoy!

Thursday, 6 May 2010

Bacon Tomato Pasta

I was in a dinner rut a few years back and really needed a new recipe. My sweet and wonderful friend Alma came to the rescue like she always does. She had found this recipe in a cooking magazine and loved it.

I made it for dinner that night and I was immediately in love. This recipe has just the right ingredients to make my palate happy. I love Italian as well. Give me a little oregano and I am one happy lady. Jeron made the comment when he ate it that it tastes like something you could get at a restaurant.

8 ounces uncooked linguine (the recipe calls for Linguine not bow tie. Both work.)
2 tsp olive oil
1/2 c chopped onion
1 pkg cooked bacon
1 1/3 cups tomato grapes halved
4 garlic cloves minced
1 tsp oregano
1 tsp salt
1/4 tsp pepper
1/4 cup Parmesan cheese

Cook pasta, drain, and reserve 1/2 c pasta water. In a large non stick skillet over medium high heat add onion and saute 2 minutes. Add bacon and saute 2 minutes. Add tomato, garlic, and oregano saute 30 seconds. Remove from heat. Add pasta and reserve water, salt, and pepper. Stir well. Cook 1 minute on medium heat or until thoroughly heated and liquid is absorbed. Remove from heat. Cover and let stand 3 minutes. Sprinkle with cheese. Makes 6 servings. Enjoy!

Monday, 3 May 2010

Layered Cookie Bars

I haven't made these a lot but I do love them. I got this recipe 5 years ago off of the internet. The first time I made these was for my daughters baby blessing. We had a ton of people coming so I basically made every treat I could find. This one was actually one of my favorites. Plus it is so EASY! Who doesn't like easy? I have tweaked it just a titch. It calls for Vanilla Wafers, which I never have on hand so I did graham crackers, and there isn't any butterscotch chips in the original. Other than that it is the same. I really HATE nuts in treats but I like them in this. If you are like me you can omit them if you want.

3/4 cup butter
1 3/4 cups graham crackers
6 T Cocoa
1/4 cup sugar
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 cup Semi-Sweet Chocolate Chips chunks
1 cup butterscotch chips
3/4 cup HEATH or Score bar
1 cup chopped walnuts or pecans

Heat oven to 350°F. Melt butter in 13x9x2-inch baking pan in oven. Combine crumbs, cocoa and sugar; sprinkle over butter.

Pour sweetened condensed milk evenly on top of crumb mixture. Top with chocolate chips and toffee bits, then nuts; press down firmly.

Bake 25 to 30 minutes or until lightly browned. Cool completely in pan on wire rack. Chill, if desired. Cut into bars. Store covered at room temperature. About 18-24 bars. Enjoy!

Friday, 23 April 2010

Danish Almond Puff

When I take a bite of this my insides smile. It is one of the most delectable, delicious, treats I have ever had. Do you ever go to special events like a bridal shower or luncheon and wonder how they make such wonderful delicious pastries? When ever I see Danish Almond Puff I think that very thing. It looks like something I could never make in a million years, plus it tastes like heaven. I won't kid you, it is a little complicated but not so much that you can't make it. It isn't something you will make all the time like cookies but it is perfect for those special occasions.

I assumed this recipe would be to complicated for me so I always skipped over it, until my mom suggested that I make it for a baby shower we were hosting. It was for my cousin and so I figured if it flopped she would forgive me. I made it and it turned out great. This just shows that it is not to complicated of a recipe.

My mom made these for my daughters baptism so I can't claim these ones
but hey, I needed a picture. Thanks MOM!
1/2 cup butter or margarine
1 cup flour
2 T. water
1/2 cup butter
1 cup flour
1 tsp almond extract
3 large eggs
Powdered sugar icing
sliced almonds

Cut 1/2 cup butter into 1 cup flour as for pastry. Add 2 T. water. Mix with a fork until ball forms. Divide. On ungreased baking sheet (12x16 inches) pat each portion of dough with hands into strip 12x3 inches spacing strips about 3 inches apart.

In saucepan bring 1 cup water to boil. Add butter. Cook until butter is melted. Add 1 cup flour all at once cooking and stirring with a wooden spoon until mixture pulls away from sides of pan to gather into a smooth ball. Remove pan from heat. Stir in Almond extract. Add egg one at a time beating after each until smooth. Divide dough in half. Spread each half evenly over on pastry strip. Bake at 350 for 1 hour or until golden brown.

While still warm frost with powdered sugar icing. Sprinkle generously with sliced almonds. Cool. Slice diagonally to serve. Serves about 12. Enjoy!

Powdered Sugar Icing

1 1/2 cups powdered sugar
2 T butter
1/2 tsp almond extract
1-2 T water

Thursday, 22 April 2010

Texas Sheet Cake

Okay, so I have a confession to make. I don't just love Texas Sheet Cake. I am more a brownie out of the Betty Crocker Box kind of gal. But there is one thing I do love. The batter to Texas Sheet Cake. I know, there are some of you that are going to call the Salmonella police on me, but it is a fact. I LOVE almost any kind of batter, dough, or uncooked sweet thing there is. Texas Sheet Cake takes the cake though. (Pun intended.) I could eat the entire amount of batter in one sitting. No, I haven't done this but I could.

This is a staple at any big event. "Why?", you ask, because it makes a ton. Plus it is pretty tasty. (Even if I don't prefer it) My friend Joy gave me her Grandma's recipe. It is a pretty good one. I have never even seen if my grandma has one. I should look into that. Anyway, people love this one.
2 cups butter
1 cup water
4 T cocoa

In a small pan on medium low heat melt the butter, water, and cocoa. Set aside once melted and mixed well.

In a large mixing bowl add:

2 cups sugar
2 1/4 cup flour
1 tsp. baking soda
1/2 tsp baking powder
Stir, then add:

2 eggs
1/2 cup buttermilk
1 tsp vanilla
Stir then add:

Melted cocoa mixture. make sure it has cooled a little.
Mix all ingredents then pour in a large greased baking sheet. Bake at 350 for 30 minutes.


4 T cocoa
1 cube butter
6 T Milk
Melt the cocoa, butter, and milk together over medium heat. Bring to a boil, then reduce heat to low for 3 min.
Remove from heat and add:
3 1/2 cups powdered sugar
1 tsp vanilla

Pour this over the sheet cake after the cake has cooled. Enjoy!

Tuesday, 13 April 2010

Thia Peanut Chicken Salad

I went to a local restaurant the other day and had a pretty great salad. I thought hey, I bet I can recreate this at home. So I attempted and my sweet hubby likes mine more. Wahoo! I will have to say my chicken was much better.
3 chicken Breast cooked and diced.
1 head of iceberg lettuce broken up
1/4 cup Red onion diced
1/2 cup green peppers diced
1/2 cup red peppers diced
1/2 cup yellow peppers diced
1/2 cup peanuts blended
BRIANNAS Ginger Mandarin Salad dressing

In a large fry pan cook the chicken on medium heat drizzle with BRIANNAS Ginger Mandarin dressing. Salt and pepper to taste, and sprinkle on garlic powder. Cook until meat is cooked through. I like to brown mine a little. It gives it more flavor.

Once you are done cooking serve it buffet style. This way everything is fresh and ready to serve. This served 6-8 people just fine. Enjoy.

Chicken Salad Sandwich

I love Chicken salad sandwiches. On the day we got married we served these at our reception. When we left the reception the lady that owned the reception center gave us a plate to take with us. Jeron and I didn't realize how starving we were until after we left. We really hadn't eaten all day. When we got to the Bed and Breakfast we were famished. We pulled out or sandwiches and ate them all. It was so yummy. The perfect dinner to start off our honeymoon.

These are perfect for summer dinners, brunches, and showers. My favorite thing is to make these after Easter. The eggs are already made for it. Perfect.

Mayonnaise to your liking.
2 T. Mustard
1 tsp. Garlic powder
Salt and Pepper to taste
6 Green onions thinly sliced
1/2 cup mushrooms chopped
3 stalks celery diced
2 cups grapes halved
6 boiled eggs diced
3 Chicken breasts fried and dice.
1/2 cup Cashews or almonds (optional)
Mix all the ingredients together in a large mixing bowl. Serve on croissants. I like to get my croissants at Sam's Club it is cheaper and you get more bang for your buck. Enjoy.

Wednesday, 7 April 2010

14 Carrot Cake

So the first time I made this cake a friend and me were making it for my neighbor for her birthday. We messed up and didn't drain the pineapple. We renamed our cake to be upside down carrot cake. It was SO yummy but looked horrible. Not the prettiest cake but definitely the best taste. My mom made this cake for Easter. The picture is actually from her cake. It was very tasty. This is one of her recipes from her awesome cook book. Her cookbook gets used more than any other cookbook I have. It is full of all the yummy things I grew up with.

Sift in a small bowl:
2 cups flour
2 t. baking powder
1 1/2 tsp salt
2 t cinnamon

In a mixing bowl add:
8 1/2 can crushed pineapple (DRAINED)
2 cups sugar
1 1/2 cups oil
4 eggs
1/2 cup chopped nuts (optional)

Mix the ingredients well and then add the sifted ingredients. Mix well. Pour into a greased 9x13 baking dish. Bake at 350 for 35-40 minutes. Enjoy.

Monday, 29 March 2010

Chicken Quesadillas

I love quesadillas. I get them when we go out to Americanized restaurants. I started making them a few years back after my friend had me over for lunch and she just whipped some up for me. I realized just how easy they were and love the new option. I discovered that one of the reasons I love Cafe Rio is because they brown their tortillas. I figured out that I can just use my stove top without a pan. On medium low heat it has worked perfectly for me. It has opened up a whole new world. The best part is my stove is usually very clean thanks to my awesome hubby. I love not having an extra dish to do.

4 boneless, skinless chicken breasts diced
1 large sweet onion, coarsely diced
5-10 T olive oil, divided
Fajita seasoning to taste
2 bell peppers, any color, coarsely chopped.
8 oz. mushrooms, sliced (optional)

Inside the tortilla:

Jalapeno 's (Optional)
Colby Jack Cheese or Cheddar
Ranch dressing(Optional)

In a fry pan, fry chicken and onion in 1-2 T oil. Add fajita seasoning to taste until chicken is cooked and onions are tender. In a separate pan, fry peppers in 1-2 T oil, until crisp-tender, adding the mushrooms to the peppers during the last 4-5 minutes of frying. Combine all together.

Brown the tortilla on the stove top(only flat surface), at medium low heat, for 1-2 minutes. Flip and repeat on this side only add the cheese, Jalapeno's, and chicken mixture to 1/2 of the tortilla. Once the cheese has melted remove from heat and spread a thin layer of ranch dressing. Fold and dip in all the other ingredients. Enjoy.


Black Beans

Sunday, 28 March 2010


Growing up I can't recall a time that my mom made meatloaf. I am sure she did but she wasn't so into heart stopping food. Me on the other hand has a husband who only likes heart stopping food so I have learned to adapt to his ways. I will have to say some comfort food is so yummy. We started out just making a recipe off of the oatmeal box until my cousin introduced me to her fabulous recipe. Calee came up with an ingenious idea to put it in muffin tins for individual size one. Plus easier cooking and freezing. She is one smart cookie.

3/4 c oats
1 1/2 lb ground beef
1 c tomato juice or 1/2 c catchup
1 egg lightly beaten
1/4 c chopped onion
1/4 tsp pepper
1/4 tsp salt
1/2 tsp garlic powder
3T Worcestershire sauce
1 c cheddar cheese

Combine all ingredients in a large mixing bowl and mix together. I find using my hands is the easiest, most fun way. Then firmly press into a 8 in x 4 in loaf pan or 12 muffin tins. Cook for 1 hour at 350 for the loaf pan and 30-40 minutes with the muffin tins. Drain the grease before serving. Let stand in pan for 5 minutes and Enjoy.

Wednesday, 24 March 2010

Pepper Steak

I thought I would try out a new recipe. I like this one. Jeron loved it. He said the flavor of the meat was amazing. The kids liked it but it isn't on their top 10. I got this recipe out of the Worldwide Ward Cookbook.

1 lb. beef chuck or round, fat trimmed
1/4 C. soy sauce
1 clove garlic
1 1/2 tsp. fresh ginger
1/4 c olive oil
1 c green onion, thinly sliced
1/2 c red bell pepper, cut into 1 inch squares
1/2 c green bell pepper, cut into 1 inch squares
2 stalks celery, thinly sliced
1 T cornstarch
1 c water
2 tomatoes, cut into wedges

Cut beef across the grain into 1/2 inch thick strips. In a medium bowl, mix soy sauce, garlic, ginger, and beef. Set aside. I think you could marinate it for a while if you would like. Heat the oil in a wok or large fry pan. Add the beef mixture and cook over high heat until beef is browned. Simmer over low heat for 3- minutes until beef is tender. Add the vegetables and cook over high heat for 10 minutes. Combine the cornstarch with water and add to the pan. Stir and cook until the sauce thickens. Stir in the tomatoes and cook through. Makes 4 servings. I served it over rice. Enjoy.

Tuesday, 23 March 2010


I love guacamole. I have it on Fajitas, Tacos, burritos, etc. I like having all fresh veggies so this is one thing that is definitely fresh. JJ was cute and told me it is the best he has ever had. The rest of the family agreed. It is always nice to get praise rather than complaints from ALL my family. Usually there is at least one that isn't pleased with a meal choice. I will have to say I think it is rather great myself.

3 RIPE avocados
1/2 a lime
1 tomato
1 medium onion
Cilantro about 15 strands(optional)
salt to taste

Put the avocados in a mixing bowl. I use a potato masher, you can use a blender. Mash up the avocado. Squeeze the lime juice in from the half slice of lime. Dice up tomatoes, onion, and cilantro very fine. Stir it all together and serve. Enjoy!

Thursday, 11 March 2010

Spaghetti Pie

Every time I go to do a post about the new recipe I am making I try to think of a charming,cute, inspirational, or fun story to tell about the meal. With this one I just couldn't think of anything. That was until I realized the feeling that goes behind it is always fun as well. This is one of my most favorite meals. It is one of those left over spaghetti dinner meals remade into dinner bliss. It entices the palate. This dinner is delicious therefore, it never lets your mind think it is leftovers.

It is funny cause anytime I tell someone that has never had Spaghetti Pie that we are having it for dinner, they crinkle up their nose and get a look of disgust. That same person then takes a bite of this very strange meal and immediately the crinkled nose changes to a face of delight. With the mixture of noodles, two cheeses, and spaghetti sauce what is there not to love.
This picture is not good. I took it on a frantic night so know that it is much better than it looks.

6 oz. cooked spaghetti
4 T butter or margarine (soft)
2/3 cup Parmesan cheese
4 eggs
1 medium pack Mozzarella Cheese

Cook spaghetti, drain and rinse with cold water. Stir in butter, parmesan cheese, eggs, and spaghetti. In a 9 inch round greased pie pan layer spagetti mix then a layer of mozzarella cheese. Do this about 3 times. Cook at 350 for 30 min. Serve with spaghetti sauce over it. Enjoy!

Monday, 1 March 2010

{Heading to the capital of our nation.}

I am taking a week off to head to Washington DC, and meet my new little niece. I can't wait to see my sister and bro-in-law, and love on that baby. When I get back be ready for more yummy recipes. See ya in a week!

Wednesday, 24 February 2010

Strawberry Spinach Salad

This reminds me of the girls. It reminds me of showers for babies, showers for brides, and times when the girls get together. I think we eat this about every time I see my cousins for a special event. I love when there is a family recipe that is never overdone. No mater how many times you eat this it never gets old.

I love that I have a go to salad when I am invited to showers, parties, or friendly gatherings. I know that if I make this people will try to find out who made it so they can get the recipe. This salad is that salad. Not only is is delicious, but it is EASY! Yes, delicious and easy. What more can you ask for.

1 pound bag spinach
1-2 heads leaf lettuce
1 pint fresh strawberries sliced and/or Mandarin oranges.
1 large egg white
1/2 cup sliced or slivered almonds or pecans
1/4 cup sugar
1/2 tsp orange zest (grated orange peel)

*Beat egg whites until frothy. Dip almonds in egg whites. Mix sugar and orange zest. Dip almonds in mixture. Spread on cookie sheet. Bake at 300 degrees for 10 minutes. Stir and bake for 5 more minutes.

1/3 cup raspberry vinegar
1/4 tsp salt
1/3 cup sugar
1 tsp poppy seeds
2 tsp dry minced onion
1/4 cup canola oil

Toss greens, Garnish with strawberries and almonds on top. Pour dressing on just before serving.

*I sometimes don't have the time to do the almonds the way it says. Instead I put the almonds and sugar in a pan and heat on medium heat until the sugar melts and the almonds start to brown. It takes about 10 minutes. It seems like it will never change and then it changes really fast. Make sure you stir constantly. Enjoy!

Smitty's Oatmeal Chocolate Chip Cookie

My mom made a cookbook a few years back that she gave us all for Christmas. It really is one of my favorite cookbooks of all time. I dare say it is my favorite. There is a standing joke in my family about the title of this cookie. I made these cookies all the time. I introduced my family to this recipe. Which in my world means the recipe gets your name in it. My brother Smitty made these cookies a couple of times. I do have to say that he rocks this cookie. The funny part to me though it that when my mom put it in her amazing cookbook she named them "Smitty's Oatmeal Chocolate Chip Cookies." I was a little irritated in a playful way of course. As I looked through the whole cookbook I realized my name did not get to grace a single title. Best part though, one of my good friends got her name in the cookbook. WHATEVER! You know I love you, Mom. I just think this is now a funny story. It is certainly one that I had to put on this blog.

Back to the cookie. These cookies are YUMMY! I love to give these to my neighbors because I know everyone will love them. So try these out because they are scrumdiddleumptious.

Cream together:
1 cup butter
1 cup sugar
1 cup brown sugar

2 eggs
1 tsp. vanilla

Mix together:
2 cups flour
2 1/2 cups oatmeal (Measure and then put small amounts in a blender and blend until it is powder)
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda

Mix the dry ingredients with the creamed mixture and add:
1 1/2 cups semi-sweet chocolate chips
1/2 cup chopped up sympathy candy-bar (optional)

Bake on an ungreased cookie sheet. Make golf ball size cookies. Place 2 inches apart and bake at 375 degrees for 6-8 minutes. Makes about 50 cookies. Recipe is very easy to double.
1 cup chopped nuts (optional) Enjoy!

Tuesday, 23 February 2010

Dry blended ingredients.

My good friend Alma always is so thoughtful in the gifts that she gives. She knows how much I love to make Oatmeal Chocolate Chip Cookies. One of the steps is to blend the oats. She realized that you could use a coffee grinder to do it instead. This little thing is so handy. I would much rather get this out then the blender. Thanks for the gift and awesome tip.

Tuesday, 16 February 2010

Steak Fajitas

Jeron is convinced that I have a little Latino in me. I love Mexican food. Granted this is my Americanized version of Fajitas. I use to make these when I lived in my first apartment. They were easy and not to expensive for a yummy meal.

I remember when I lived with my grandma I made these one night for her. She kept yelling into the kitchen saying "What is that smell? I don't think I will eat dinner tonight." I just laughed and kept making my yummy dinner. When I brought it out to her she very hesitantly ate a bite. She then said "Who knew you could cook!" It made me laugh. She loved to tease me and this is a fond memory I have of the days I lived with her.

1 pound Top Sirloin strips
1 large green pepper sliced
1 large red pepper sliced
1 medium onion sliced
1 T olive oil
1/2 tsp black pepper
1/2 tsp chili pepper
1/2 tsp cumin
1/2 tsp garlic powder
1/4 tsp crushed oregano
1/4 cup water (dry climates only)
2 tsp. lime juice (optional)

Sour Cream
Salsa or diced tomatoes
Colby Jack cheese

In a fry pan heat oil. Cook peppers, and onion on medium high heat until tender. Stirring constantly. Set aside on a plate. In the same fry pan cook the beef. I cook it on medium heat until it is cooked through. Then add black pepper, chili pepper, cumin, garlic powder, crushed oregano, water, and lime juice. Simmer this all together with the meat. Then turn up your heat and sear the meat on one side. This will give it a smoked taste. Mmmmm Return veggies to the skillet and cook on medium heat for 2 minutes.

Place in a tortilla and top with your favorite toppings. Wrap up. Enjoy! Serve with Spanish rice, beans, lettuce.

Artichoke Chicken

This is a new family favorite. My mom started making this a few years back and it fast became one of my favorite dishes. My sister thinks it taste like Christmas. Rosemary or thyme both kind of have a Christmas feel to them. Jeron didn't think he would like this one. He was very apprehensive about it, but what do ya know, he loves it.

1/2 pound fresh mushrooms sliced
2 T butter
1 1/2 cup chicken broth
8 chicken breasts, boneless and skinless
1 jar artichoke hearts, drained and rinsed
1/2 tsp salt
1/4 tsp pepper
1/2 cup half and half
1 tsp. crushed rosemary
1/4 cup butter
1/4 cup flour
1/2 cup liquid reserve from cooking chicken
1/2 cup Parmesan cheese and some to sprinkle over the top.

Saute mushrooms in butter and set aside. Place chicken breasts in a pan. Pour chicken broth over top and simmer for 20 minutes. While chicken is cooking combine butter, flour, salt, pepper, and rosemary over low heat. Add half and half and reserved liquid from chicken. Stir in cheese. Arrange breasts in buttered pan. Top each piece with artichoke hearts. Pour sauce over chicken. Sprinkle on the mushrooms and more cheese over the top. Bake at 325 degrees for 25-30 minutes. You can serve over rice. I enjoy it just as is with no rice. Enjoy!