Friday, September 24, 2010

Hold on to your hats!  We'll be sailing soon!

canoe.jpg Canoe image by Twilightfire24


I will be moving this Titanic, Vessel, Pontoon ... ok - one man float...  to the other side.

Other side you say?   We're, I"m exporting to  - WORDPRESS ~ sounds scary doesn't it?

For some reason BLOGGER is having an issue with comments.   I've had several emails saying they can't post a reply!  Enough of that!  I want to move somewhere, so you can tell me how much my recipes s*ck!  Any comment would be a good one!!

When you log-on to this site you should be redirected.

Don't listen to Maxine...  Heeee~
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Thursday, September 23, 2010

Artichoke Spinach Dip

Artichoke Spinach Dip
Printable Recipe

1 - 14 oz. can artichoke hearts, drained and finely chopped
1 - 9 oz.bag fresh baby spinach, chopped
1-1/2 cups fresh Parmesan cheese, grated and divided
1-1/2 cups shredded Monterey Jack cheese, divided
4 oz. cream cheese, softened
2/3 cup light sour cream
1/3 cup light mayonnaise
1 - large garlic clove, minced
1 - Tablespoon minced onion
2 -pinches red pepper flakes
Salt & Pepper, to taste
Paprika, to taste

1. Preheat the oven to 350 degrees F.

2. Combine the artichokes, spinach, 1 &1/4 of Parmesan cheese, 1&1/4 cups of Monterey Jack cheese, cream cheese, sour cream, mayo, garlic, onion, red pepper flakes and salt & pepper in a large bowl mix well.

3. Spoon artichoke mixture into a 1-1/2- quart baking dish.  Sprinkle the remaining cheeses on top, and then sprinkle with paprika.  Bake for 30 minutes.  Serve warm with tortilla or pita chips, crackers or vegetables.

Recipe adapted from: Browneyedbaker

Wednesday, September 22, 2010

Avocado Mask for your Hair

AvocadoImage via Wikipedia

I told you that I'd post something healthy!   Although, this is for your hair.  :)

Do you have an avocado and olive oil?

Here's the recipe for soft, silky hair.

Blend 1 ripe avocado & 1/2 tsp of olive oil until smooth, then work mixture into damp hair with comb. (or with your hands)  Pop on a plastic shower cap, (or wrap hair in plasticwrap) and let sit 30 min.

Rinse and shampoo as usual.

From: First for Women Magazine

*The avocado's abundant vitamin E and essential fatty acids will nourish damaged hair and leave it smooth and silky.*

My Testimonial 

Oh my gosh!  There is nothing like the feeling of smashed up avocado on your head. It's ooey -gooey, squishy, mushy, nasty and gross ... you get the idea.   :)   ICK!  Just be sure not to accidentally drop some on the bathroom floor.  It doesn't look that good - if you know what I mean.  YIKES!

Pros: It does leave your hair very smooth, sleek and silky.  I'm actually very impressed! Will I use it again? Yes!

Cons: It's very messy and it looks gross.  I've never liked the way guacamole looks, so what can I say?? hee-hee!

TIP!   Be sure to Puree the avocado until it's very smooth, and just when you think it's smooth enough... pulse it a time or two more.  JUST MAKE SURE THERE ARE NO CLUMPS!  

I will never buy a deep conditioner again!!  Just use avocados and olive oil!  Deep conditioning at it's best for about a buck.

Reflecting back:  When I was young, many moons ago, my mother would drench her hair in olive oil and wrap it up with saran wrap.  I laughed. Only because,  I really couldn't understand why she did it.   Boy, if she could have seen me tonight.  HAH!   I know now - hair tends to get dryer as we age. :)

I'm calling her tomorrow and telling her my new found secret.  I think she'll return the laugh!

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Friday, September 17, 2010

What's for Dinner?

Doesn't the tommy-toe tomato look appetizing?  Yum!   It's the only thing I found this afternoon that didn't contain any fats. 

That being said ....

I went to the doctor this week.  It was just for an annual check-up.  Well, my triglycerides are high.  Basically meaning that I can't eat nothing fattening,  I mean good.  Don't you feel sorry for me?  Well, thanks.  :-)

I've been looking online for foods to stay away from.  I found out that you should stay away from: saturated fats and trans fats.  Which are basically found in everything from A to Z.  You can tell I'm whining, can't ya?

So, within the next few weeks I will try to post some healthy recipes.  I'm typing that and thinking of biscuit roll-ups.  Geeesh, what is wrong with me?  What are biscuit roll-ups?  It's just biscuit dough rolled out.  Then you put browned sausage on top along with CHEESE sauteed onions, bell peppers, red peppers.  (just whatever you like) roll it up and cut into slices bake until done.  Ok, now, my eyes are glazed over just thinking about it. *snap out-of-it*

Instead we need to think about oatmeal, and cereal that tastes like hay.   

One more thing ....  

I don't even want to talk about fish oil capsules?  Exactly how do they excrete oils from fish? *I'm fainting* 

Yes, the doctor told me to start taking fish oil capsules.  I can't  make myself look at them in the vitamin isle.   eeekkkk!  woe-is-me.

I want a hot dog!

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Thursday, September 9, 2010

Labor Day and Fall

I hope everyone had a Happy Labor Day!

I know we did.  We met some old friends that we haven't seen in a while.  We  laughed and had a great time.  We talked about everything from kitty cats to how to solve the World's problems.

We've come to a conclusion though ... we'd rather stay in the country ...  listening to waterfalls, enjoying the wildlife, mountains and all that the country has to offer..  Ahhh, the country life.

In the upcoming weeks (as time permits) - I'm going to be decorating my blog for Fall.  Hey wait.  Let me say that again Fall, Fall, Fall - yes! It's about time, don't you think?  We've had such a hot summer in the south - I'm ready for pumpkins, black cats, watching the leaves change colors - the crispness in the air.  And everything that Fall entails for us.

Change baby, change!

Tuesday, August 24, 2010


Mini-Mac & Mini-American Cheeseburger

Mini-Mac and a Mini-American Cheeseburger

Aren't these the cutest looking things ever!

For the sauce - make this a couple hours ahead of time so the flavors blend.

Thousand Island Dressing   (secret sauce for the mini-mac)  ;-)
1/2 cup mayo
2 TBS. ketchup
1 TBS. white vinegar
2 tsp. sugar
2 tsp. sweet pickle relish
1 tsp. finely minced white onion
1/8 tsp. salt
dash of black pepper
dash of paprika

Combine all ingredients in a small bowl.  Stir well.

Place dressing in a covered container and refrigerate for several hours, stirring occasionally so sugar will dissolve and the flavors blend.

Assemble the mini-mac using just lettuce, cheese, pickles, onions and secret sauce.  You know the drill.  :)

List of Ingredients

1-1/2 pound hamburger meat  (makes 12 sliders)
Lettuce, finely shredded
Small Tomatoes, Sliced
Onion, diced
Dill Pickles, sliced

Enjoy your little sliders!

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Monday, August 23, 2010

Breakfast Pizza

Breakfast Pizza - In a cast iron skillet

We had this for supper tonight.  Just use whatever you have in your fridge - or whatever floats your boat.

1/2 pound bulk pork sausage
1 cup Canadian bacon, chopped
8 oz. weight Pkg. Refrigerated Crescent Rolls
1 cup frozen O'Brien hash browns, thawed
1 cup cheese, shredded (I used Mexican three cheese blend)
5 eggs
1/4 cup milk
Salt & Pepper, to taste
Couple dashes Worcestershire Sauce
2 green onions, chopped
2 Tablespoons Parmesan Cheese, shredded

 Separate rolls into triangles.  Place on ungreased large cast iron skillet with points toward center.  Press over bottom and up the sides to form crust.

Brown sausage and drain.  After cooking sausage -  add in chopped ham (no need to cook ham, it will get hot in the oven) - and combine.

In a bowl; Combine eggs, milk, salt, pepper and Worcestershire sauce.  Whisk to combine.

Sprinkle hash browns, sausage and ham over crescent rolls....

Add cheese ....


Top with egg mixture, green onions and Parmesan Cheese.

Bake at 375 for approx. 15 minutes until eggs are set, or until your liking.

Would you like a piece?


Sunday, August 8, 2010

Reuben Spread

 Hot Reuben Spread 

This is a delicious spread.  I love the tanginess of all the flavors that make up this recipe.  Serve with toasted squares of rye and pumpernickel bread.  

1 - 8oz cream cheese, softened
1/4 cup mayo
1 tablespoon ketchup
1 whole pickle, finely diced
1 small onion, finely diced
1 can chopped sauerkraut, drained and rinsed
1/4 pound thinly sliced deli corned beef, chopped
4 slices Swiss cheese, chopped

In a small crock-pot combine cream cheese, mayo, ketchup, pickle and onion.  Stir to combine  Add in kraut, corned beef and cheese; mixing well.   Cover and cook for 1 to 2 hours on low, or until the spread is smooth and the cheese is melted.  Serve hot.
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Thursday, August 5, 2010

Grilled Mozzarella Cheese Sandwich

Sometimes I crave a good homemade mozzarella cheese stick, don't you?  I thought there had to be some way to get the taste of a cheese stick, but without the hassle of making them from scratch.  Or, heating up your oven for the store bought frozen ones.  Hence, the grilled mozzarella cheese was born!  :)

Tastes like a cheese stick- Grilled Mozzarella Cheese Sandwich

1 egg, beaten
 2 tablespoons of Italian Bread Crumbs
1/8 tsp. garlic salt
1/8 tsp. garlic powder
1/8 tsp. Italian Seasoning
1/8 tsp. oregano
1 to 2 tablespoons butter, for frying
2 -slices bread  (I used honey-wheat)
2 to 3 slices of Mozzarella (depends on how gooey you like it)

Break egg into a wide shallow bowl, beat lightly with a fork.  Combine the next five ingredients in a different bowl, stir to combine.  Put the butter in a frying pan and melt over medium-high heat.  Dip the bread in egg, then in your dry seasoning.  Place in your hot skillet battered side down; place cheese slices on bread and fry until golden brown. Assemble your sandwich and enjoy.

Makes one sandwich 
Serve with marinara sauce on the side, optional

Tuesday, August 3, 2010

Simple Tuna Salad

It's been so hot in the south - who wants to cook? Not this earthling. :)  I say that because; We're going to have solar plasma spewing at us tonight.  Well, not technically right at us.  Sounds Sci-Fi,  doesn't it.
Here's the link if you're interested. 

So, as I was saying ... lets have something light, cool and refreshing tonight.  And those of you lucky enough to see the Northern Lights ... Happy stargazing and enjoy!

Tuna Salad with Swiss Cheese & Crackers - for one

6 oz. canned Solid White Albacore Tuna in water, drained & flaked
Drizzle of olive oil
1/2 tsp. fresh dill, chopped
1/2 tsp. fresh chives, chopped
1 tsp. fresh squeezed lemon juice
Couple dashes of celery seed
Mayo, to taste
Salt & Pepper, to taste
Swiss Cheese & Crackers

Combine drained tuna in a small bowl, drizzle with olive oil.  Add dill, chives, lemon juice, celery seed and mayo; mix well.  Add salt & pepper to taste.  Serve with Swiss Cheese and crackers.   

Makes an excellent light meal or snack for one.

Thursday, July 29, 2010

Tomato Phyllo Pie

I've been wanting to make this for the longest time.  Tonight, I finally did.  It was fantastic.  Please feel free to adjust the toppings to your liking.

*can't you just hear the crunch*

Here's what I used:

Tomato Phyllo Pie
Recipe adapted from: RelishMag

1/4 cup butter, melted
2 large garlic cloves, crushed
1 pinch of dried oregano and Italian seasoning
8 phyllo sheets
1-1/2 cups mozzarella, shredded
3 medium red, yellow and green tomatoes, thinly sliced (drain on paper towels to remove excess moisture)
4 oz. crumbled feta cheese (more or less)
1/3 cup chopped fresh basil  (basically a good handful)
 Parmesan, shredded; to taste 

Line a large baking sheet with parchment paper.  Preheat oven to 375F

Combine butter, garlic, oregano  and Italian seasoning.  Place one phyllo sheet on pan with parchment paper.  Brush with butter mixture.  Repeat with remaining phyllo sheets and butter mixture.

Sprinkle phyllo with mozzarella to within 1 inch from edges, top with sliced tomatoes.  Sprinkle with feta cheese, basil and parmesan.  Roll phyllo edges to form a rim.   At this point you might want to brush on a little more butter to help hold phyllo.  Bake 20 to 25 minutes until phyllo is crisp and cheese is melted.

Eat & enjoy!  And just hope that there aren't too many people around that enjoys this better than you do.  :)

Sunday, July 25, 2010

Peach Cobbler

Today we are having Peach Cobbler.  I haven't had my oven on in a while since it's like 100 degrees outside and has been for several weeks.  But, I got the loveliest looking peaches -  I just had to make a cobbler.

First ....

Sift your dry ingredients.  Don't you like my sifter?  I think it's 20 years old.  It used to have a wooden ball on the handle, but it fell off.  I know that's more info than you wanted to know.  :) 

Look!  It's a snow covered mountain!  I can wish, can't I? :)  *sorry about the glare*

Combine wet and dry ingredients; stir until well combined.

 Put sliced peaches on top.  With a spoon or your hands gently press peaches into mixture, until they are level with the batter.  DO NOT STIR   It wouldn't hurt to place a sheet pan underneath to catch any spills.

Serve with vanilla ice cream!

Georgia Peach Cobbler

Dry Ingredients
1 cup sugar
1 cup self-rising flour
1/2 tsp pumpkin pie spice 
Wet Ingredients
1 stick butter, softened 
1 cup milk
1 tsp. vanilla

5 cups fresh peaches, sliced

Sift dry ingredients in a baking dish, add the wet ingredients; mixing well.  Place sliced peaches on top.  Do not stir peaches in mixture.  Bake at 350 degrees for 40 to 50 minutes.

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Wednesday, July 21, 2010

Poor Man's Lasagna
Recipe Adapted from: Tasty Kitchen

This is so simple and quick to make.  (my kind of meal)  It reminds me of Hamburger Helper Lasagna without all the preservatives. 

1 pound lean ground beef
1 small onion, chopped
12 oz. small Bow-Tie Pasta
1 tablespoon olive oil
24 oz. of your favorite spaghetti sauce
1 teaspoon garlic powder
1 teaspoon Italian Seasoning
1/2 cup mozzarella cheese, shredded
1/2 cup light sour cream
Salt & Pepper, to taste

Fry ground beef and onion until meat is no longer pink and onion is translucent; drain.  Meanwhile, cook pasta according to package directions. Drain pasta and drizzle with olive oil. Mix in your spaghetti sauce.  Add your cooked hamburger onion mixture, seasonings, cheese and sour cream.  Fold together and allow it all to combine and melt together, over low heat for about 5 minutes, or until cheese is melted.

Serve and enjoy!

Monday, July 19, 2010

Chicken Fajitas
Printable Recipe
Recipe adapted from: BlogChef

I was craving chicken fajitas today.  I've seen this recipe over at BlogChef and drooled over it many times; So, I finally made it.  Other than the noted changes, I went by his recipe exactly.  So good and yummy!

8 flour tortillas (I used wheat)
1.5lbs boneless skinless chicken breasts
1 teaspoon garlic powder
1 ½ teaspoons seasoning salt
1 ½ teaspoons cumin
½ teaspoon chili powder
½ teaspoon crushed red pepper flakes
2 tablespoons vegetable oil
2 tablespoons lemon juice
4 tablespoons vegetable oil
1 medium onion (sliced)
1 medium green pepper (sliced)

Optional condiments (can use some or all)-
Sour cream
Salsa - I used a fire roasted salsa - it added an extra depth of flavor
Cheese - I used Monterey Jack

Cilantro, to taste 
I also added green onions, to taste

Cooking Instructions:

Step 1: Slice chicken into small strips. In a large bowl mix garlic powder, seasoning salt, cumin, chili powder, red pepper flakes, 2 tablespoons vegetable oil and lemon juice. Add chicken strips and toss to coat. Cover and marinate in the refrigerator for 2 hours.

Step 2: In a skillet add 2 tablespoons of oil and sauté onions and green peppers for 3 minutes or until the vegetables have reached your desired tenderness. Remove from pan and set aside.

Step 3: Add more oil to the pan if necessary. Add chicken strips and sauté until no longer pink inside (fully cooked). Add vegetables back to the pan and toss with the chicken. Spoon mixture onto flour tortillas; add optional condiments (if you want) and serve.
(Makes 4 servings)

Saturday, July 17, 2010

Tomato Sandwich


A vine ripened tomato ....   +    bread and mayo =  Love!  Don't you agree?

One of the summertime classics that I can't wait for each year, is the tomato sandwich.  So fresh and cool to eat on a hot summer day.

I'm posting this luscious sandwich for two reasons.

1.   I'm eating it right now.

2.   So I can look back at this picture in the  dead of winter, and drool.

Directions:  As if you need any.

Get a couple slices of your favorite bread; slather with mayo, and add mater slices.

Salt & Pepper.

Eat & Enjoy. 

Just another picture.  So, when we look back we can drool some more.   I'm mean like that.  :-)

Homemade Dill Pickles

One of my favorite things of all times.  Recipe to be posted soon.

Friday, July 2, 2010

This is the best sweet and tangy salad dressing recipe ever.  Subjectively speaking, of course. :)

Homemade French Salad Dressing
Printable Recipe

3/4 cup canola oil
1/2 cup ketchup
1 Tablespoon onion, chopped
3 Tablespoon sugar
1/4 cup vinegar
1/2 tsp. lemon juice
1/2 tsp. paprika
1/4 tsp. salt
1 pinch of garlic powder

Blend all ingredients in a food processor until smooth. Store in the refrigerator a couple hours before serving.

Adapted from: AllRecipes

Saturday, June 19, 2010

Banana Bread

Do you have some bananas in the kitchen turning brown?  Thinking about tossing them out?   

Well, let me tell you ... this is when bananas are in their prime.   So, "carefully" pull the peelings off and make ...

Banana Bread

Buttermilk Banana Bread with Vanilla-Almond Glaze

1 stick unsalted butter, softened
1 cup sugar
2 eggs, beaten
3 average sized bananas, mashed. (extra ripened for more banana flavor)
1/4 cup buttermilk
1 tsp. pure vanilla extract  (I used homemade vanilla extract)
1- 1/2 cup self-rising flour

Cream butter and sugar together.  Add eggs, bananas, buttermilk and vanilla. Mix well.  Slowly add flour to banana mixture.  Mix until well combined.

Pour batter into a greased and floured 1.5 qt loaf pan.  Bake at 350 degrees for 50 - 55 minutes or until a toothpick comes out clean.

*pan size I used; 5.25 x 9 x 2.75 *

*Tip:   Pour the glaze recipe over a warm bread, not hot.  Very Important!*

For the Vanilla - Almond Glaze

Combine in a small bowl:

1 cup confectioners sugar
1 tsp. vanilla
1/8 - to 1/4 tsp. almond extract

Whisk together and pour over your scrumptious banana loaf.

Recipe adapted from:  Melskitchencafe

Egg Muffins

Good Morning to all!  Would anyone like an egg muffin?

Egg Muffin with Canadian Bacon

English Muffins
Canadian Bacon
Cheese Slices

Split muffins and place on a sheet pan, spread with butter and broil until butter is melted.  Meanwhile; fry Canadian bacon until heated through and browned a bit.  Poach your eggs.  I cook mine in the microwave for about 50 seconds.  Assemble your muffins and top with cheese.


Friday, June 18, 2010

Fried Squash

Crookneck Yellow Squash  -  Fresh from the garden.

Fried Squash

Oil, for frying
7 fresh squash, sliced
Approx. 1 cup of cornmeal
1 onion, diced
Salt & Pepper, to taste
Few shakes of onion powder

I always fry squash in an electric skillet.  Preheat skillet to 350 degrees add oil, just enough to lightly cover the bottom.  Combine squash, cornmeal and onions in a zip-lock bag and shake.  Carefully put squash/onion mixture into skillet.  Cover with lid.  Turn squash when browned - at this point you may need to add more oil.  (just a little, as needed)  While cooking; you will also need to tilt your lid to let the steam escape.

Right before squash is done sprinkle with salt, pepper and onion powder.

Wednesday, June 16, 2010

My Veggie Box

Bibb Lettuce

My Roma Tomatoes

Oh... I have babies ...Roma Babies

Oh, it's a baby dill plant.  How I LOVE DILL! :)  Dill, Dill, Dill!  I really don't know why I love this herb so much. Is it because, I love dill pickles.  I would love to live where there were fields of dill.  Ok, that's getting a little deep, I know.  Moving on...


Oh look.  It's a pickle ... I mean a cucumber!  :)

My summer favorite - cucumbers!  Dill PICKLES

Wow!  Just a little 4x8 box will grow quite a lot.  And, I didn't even mention my basil. (lower right side of picture)

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