Wednesday, October 11, 2017

Individual Scalloped Potato's

I bought these super cute Lodge Individual Fry Pans and use them to make Scalloped Potato's.  It is super easy, very tasty and adorable!  I love cute individual side dishes.


1 large russet potato, peeled and sliced thinly
2 tbl butter, plus some for greasing the pans
1 cup of shredded cheese (I used Cheddar)
1/4 cup of half and half
cayenne pepper
onion powder


Grease the pans liberally with butter

Place a layer of potatoes overlapping them, salt and pepper

Place half of the shredded cheese a dab of butter and about 4 tbl of half and half and repeat until you are out of potato slices

Top with cayenne and onion powder and bake

350 degrees for 30 minutes or until a fork easily goes in

Wednesday, August 30, 2017

Apricot Walnut Bread

My Husband bought a huge package of dried non sulfured apricots and I was sick of seeing them in the fridge mocking me.  I don't eat dried fruit myself, so I thought I would try to make some bread out of some of the apricots.  I looked around and found a nice recipe on The Taste Of Home website.

I followed the recipe exactly, except I lowered the temperature and cooked it for about an hour and a half.


1 cup snipped dried apricots
2 cups warm water
1 cup sugar
2 tablespoons butter, softened
1 egg
3/4 cup orange juice
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
3/4 cup chopped nuts (I used Walnuts)


Soak apricots in warm water for 30 minutes.

Meanwhile, in a bowl, cream the sugar, butter and egg. Stir in orange juice.

Combine flour, baking powder, baking soda and salt; stir into creamed mixture just until combined.

Drain apricots well; add to batter with nuts. Pour into a greased 9-in. x 5-in. loaf pan.

Bake at 350° for 55 minutes or until bread tests done.

Cool 10 minutes in pan before removing to a wire rack. Yield: 1 loaf.

Wednesday, August 16, 2017

Strawberry Muffins

I had some beautiful local Strawberries that were looking a little sad, I decided to make Strawberry Muffins out of them.  I do have to say they were pretty darn good, my Husband adored them and they are sort of low sugar.  I changed the recipe to better fit my dietary changes.


1 2/3 cups fresh strawberries
2/3 cup sugar (I used 1/3 regular sugar and 1/3 coconut sugar as it has a lower glycemic index)
1/3 cup vegetable oil (I used coconut oil)
2 eggs
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 tsp vanilla


Heat oven to 385 F.

Put a paper baking cup in each of 12 regular-size muffin cups, or grease just the bottoms of 12 muffin cups.

Slightly smash strawberries in large bowl, using fork. Mix the berries with a few tablespoons of sugar and let sit for 15 minutes

Stir in sugar, oil and eggs until mixed.

Stir in other ingredients just until moistened.

Spoon batter into muffin cups.

Bake 15 to 18 minutes or until light golden brown or toothpick poked in center comes out clean.

Cool 5 minutes.

Loosen sides of muffins from pan if needed, and take them out of the pan.

Makes 12 muffins.

Wednesday, August 2, 2017

Cheesy, Bacony Corn Muffins with Jalapeno Jelly Glaze

I was watching an episode of The Kitchen and Sunny Anderson was making some yummy Corn Muffins, She glazed them with Jalepeno Jelly and I realized I had a jar of it which my Sister In Law Leigh brought last time they were in Oregon.

I made a few changes to her recipe and they were fantastic, a great addition to the barbecued chicken legs my husband was cooking for dinner.  Spicy ones too!


2 packages Jiffy Corn Bread Mix
2 eggs
2/3 milk
1/2 jalapeno pepper diced small
3 green onions sliced
3 slices cooked bacon diced
pepper jack cheese
mozarella cheese
jalepeno jelly


Mix the above ingredients (except the jelly and cheese) together and fill half of your muffin tin with the mixture

Place some of each cheese on top and then a bit more corn bread mix, you are essentially putting the cheese in the middle. (I used my Jumbo silicone ones).

Bake at 350 for about 20 minutes, checking often for doneness.

In the meantime melt some jalapeno jelly which you will drizzle on when they come out of the oven. I added some bacon drippings because I had them, you can use a bit of water to loosen the jelly.

You want to glaze the muffins the minute they come out of the oven so it will sink in.

Let cool and serve

Wednesday, July 19, 2017

Pepper Bacon Wrapped Pork Loin

We were at or local Butchers, Ponderosa Provisions and noticed they had pepper bacon, so we grabbed a pound and a nice looking smallish pork loin.  We decided to wrap the pork loin in the bacon and then onto the barbecue.

It was amazing and it is on our dinner rotation now, even leftovers are yummy!

It is more of a process than a recipe:

1 boneless pork loin, the smaller ones work best
1 pound of pepper bacon (we also like Daily's Pepper Bacon)
1/4 cup Maple Syrup (use the good stuff)
salt and pepper to taste


Brush your loin with some Maple Syrup

Add pepper and a bit of salt

Carefully wrap the bacon around the loin 

Place on a heated BBQ and cook till the internal temperature reaches 145 degrees, there will be carryover cooking.

Occasionally brush the loin with additional Maple Syrup while cooking.

Wednesday, July 5, 2017

Chicken Pot Pie

It was a chilly fall day and I had a bunch of leftover chicken from my Sunday Roast Chicken dinner. I have not made Chicken Pot Pie in years, so I decided to just throw together some ingredients and see what happened.  It turned out beautifully, I think the puff pastry crust is the way to go.


2 cups of cubed chicken
2 cans of cream of chicken soup
1.5 can of water
small sack of frozen peas and carrots
7 mushrooms cleaned and sliced
1 potato, peeled, cubed and cooked
1/2 cup corn (optional, I just happened to have some fresh corn)
2 tablespoons of chicken better than bouillon
1 tablespoon of thyme
1 tablespoon of black pepper
1 tablespoon of parsley

Puff Pastry
1 egg, whipped (for egg wash)

Cube and cook your potatoes and place them into a large pot, add the chicken, the cream of chicken soup, water, frozen veggies, corn if you wish, mushrooms and the spices, cook for a few minutes, just to get the mixture hot and let he flavors mingle.

Let your puff pastry thaw.

Turn off heat and let the mixture cool.  Ladle into bowls or ramekins, don't fill all the way to the top, leave some head space

Cut the pastry into a circle 1 inch wider than the width of the bowl or ramekin and poke a few holes in it with a fork. Brush the top 1 inch of the outside of the saucepan or ramekin with half of the egg wash.

Place the pastry over top and crimp the edges with your fingers so it sticks. Brush the top of the pastry with the remaining egg wash.

Bake the pot pie until the top is golden brown, 25 to 35 minutes at 400 degrees.

Let cool for 5 minutes or so, then serve.

Wednesday, June 21, 2017

Moist Turkey Meatloaf

In our continued effort to eat a little better and keep it "clean", I decided to make Turkey Meatloaf.  In my previous attempts it has turned out fairly flavorless and dry.  I spotted a recipe that added a bunch of mushrooms in an attempt to keep it moist and I must say it worked very well.   This Meatloaf is both moist and tasty.


5 to 8 ounces mushrooms, trimmed and very finely chopped
1/2 medium onion, peeled and finely chopped
2 garlic cloves, peeled and minced
1 tablespoon oil
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
2 tablespoons A1 Sauce
1 tablespoon onion powder
3 tablespoons dried onion
1 large egg, lightly beaten
1 1/4 pound ground turkey
1 large rib celery chopped finely
Bread Crumbs approximately 1/2 cup or as much needed to tighten it a bit


1/4 cup BBQ Sauce
1.4 cup Catsup
French's Jalapeno's


Place the mushrooms, onions, garlic and celery in a pan with 1 teaspoon of oil and saute until they soften, about 5 minutes.  Set aside to cool.

Mix the turkey, the mushroom/onion/celery mixture, the beaten egg, salt, pepper, onion powder and dried onion, and the the A1 and Worcestershire Sauce.  Add as much bread crumb as needed to make it a cohesive mass.

Mound it on a sheet pan and place in a 350 degree oven, bake for 40 minutes

Remove and add the topping and dried French's Jalapeno's, place back in oven for 15 minutes till internal temp is 165 to 170.  Let cool for a bit and slice.

Wednesday, June 7, 2017

Artichoke Chicken

I bought a jar of Artichokes, not sure why because we don't really use them, but I do like them.  I had seen this on Pinterest awhile ago and finally decided to make it.  I paired it with Orzo and steamed broccoli on the side.  It was quite delicious.


1 cup grated Parmesan cheese
1 cup light mayonnaise
1 teaspoon garlic powder, or to taste
1 teaspoon onion powder
ground pepper to taste
 4 (4 ounce) skinless, boneless chicken breast halves
1 (14 ounce) can artichoke hearts, drained and chopped a little smaller
1 (8 ounce) package crimini mushrooms, sliced
French's Onions - optional, my addition


Preheat oven to 350 degrees F

Mix Parmesan cheese, mayonnaise, onion powder, pepper and garlic powder together in a bowl
Arrange chicken breasts in a 9x13-inch baking dish;

Top with artichoke hearts and crimini mushrooms.

Spread cheese mixture over the artichoke and mushroom layer.

Bake in the preheated oven for 15 minutes, sprinkle the French's Onions over the top and continue to cook until the chicken no longer pink in the center and the juices run clear, about 30 minutes.

An instant-read thermometer inserted into the center should read at least 165

Wednesday, May 31, 2017

Banana Apple Bread

I love Banana Bread and decided it might be good with the addition of a beautiful Honeycrisp Apple and some toasted Walnuts.  It was a cold winter afternoon when I came up with this recipe, and it was delicious warm out of the oven with butter!


1 3/4 cups Organic Whole Wheat Flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 and 1/2 teaspoon cinnamon (I used Saigon Cinnamon)
1/2 cup white sugar
1/2 cup dark brown sugar
2 eggs
1/3 cup vegetable oil
1/3 cup unsweetened applesauce
3 tablespoons water (if needed for moisture)
2 large bananas (mashed)
1 teaspoon vanilla extract
1 large apple (peeled, cored, chopped) and microwaved for 1 minute to par cook
1 cup of toasted Walnuts, chopped
2 tablespoons flax seed


Mix together flour, baking soda, salt, cinnamon, brown sugar and white sugar and flax seeds

Blend in eggs, oil, applesauce, and vanilla

Stir in banana, apples and nuts

Pour batter into greased loaf pan

Bake at 350 degrees for about 1 hour or until toothpick test
comes out clean.

Wednesday, May 17, 2017

Funeral Potato's Dunkin Style

I was having brunch for Thanksgiving and remembered a potato dish my Brothers Wife made us which I found out was called Funeral Potatoes.  The recipe was pretty basic, and my husband had to add his touches to make it even more amazing.

2 packages frozen hash brown potatoes (Southern Style)
1 16 oz container sour cream (we used low fat)
1 can cream of chicken soup
1/2 cup butter melted
1 tsp salt
1 tbl seasoning salt (Greek seasoning)
2 tbl chicken bouillon (the kind in a jar)
2 tablespoons onion powder
2 cups shredded cheese (we used cheddar jack)
1 cup Parmesan
2 cups corn flakes mixed with more melted butter.

Put the potatoes in a colander and let them dry/drain overnight in the fridge

Combine sour cream, soup and butter in a bowl mix well.  Add both cheeses and seasonings, then finally the potatoes, mix well.  Place into a 9X13 pan, heavily greased.

Crush your corn flakes and mix with more melted butter and add garlic salt, mix well

Start oven at 400

Cook at 400 for 20 minutes, then get your cereal mixture and carefully spoon on top

Reduce heat to 350 and cook an additional 45 to 60 minutes longer until the top is crispy and browned

Wednesday, May 3, 2017

Blueberry Banana Bread

I had two really ripe bananas and a bunch of blueberries to get rid of and I thought why not make some bread!  I found a few recipes, added some things and subtracted some ingredients and came up with what I think is a really nice solid recipe.


2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
2 eggs
2 teaspoons vanilla extract
2 ripe bananas, mashed
1 cup fresh blueberries (I doubled the blueberries)
zest of 1 lemon
sugar in the raw (for sprinkling on top before baking)


Preheat oven to 350 degrees F

Mix flour, baking soda, and salt together in a bowl.

Beat butter and sugar with an electric mixer in a large bowl until well combined.

Add 1 egg and allow to blend into the butter mixture before adding the second egg along with vanilla extract and lemon zest.

Beat mashed bananas thoroughly into the mixture.

Add flour mixture in small increments while beating until just combined into a thick batter.

Fold blueberries into the batter; pour into prepared loaf pan.

Sprinkle with Sugar In The Raw

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 65 minutes.   It took mine a full hour to cook.

Cool in the pan for 10 minutes before removing to cool completely on a wire

*this was enough batter for 1 regular loaf pan*
**next time I will add toasted pecans**

Individual Scalloped Potato's

I bought these super cute Lodge Individual Fry Pans and use them to make Scalloped Potato's.  It is super easy, very tasty and adora...