May 29, 2009

Rating YYYY

2 or 3 cups broccoli florets
2 tablespoons margerine
3 cloves garlic, minced
1 teaspoons lemon zest

salt and pepper


  1. Steam the broccoli for about 3-5 minutes or until the crispness that you prefer.

  2. Meanwhile heat oil in a fry pan and over moderate heat saute the garlic until golden.

  3. Stir in the lemon zest.

  4. Put broccoli in a bowl pour the garlic and zest over it and serve immediately.

This turned out fantastic!! We loved it! It's super easy especially if you have a bread maker or use a pre-made crust. It's not your typical pizza... It's more like something you would have at California Pizza...its very gourmet. As you can see by the picture I am not the best at rolling out pizza dough but nevertheless it turned out great. I actually like to make up the garlic spread and use it on other things like crackers and for a veggie dip! Excellent!! 

Crust Ingredients:
  • 1 1/8 cups water (70 to 80 degrees F)
  • 2 tablespoons olive or canola oil
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons sugar
  • 3 teaspoons garlic powder
  • 1 1/2 teaspoons salt
  • 3 cups bread flour
  • 2 teaspoons active dry yeast

  1. In bread machine pan, place the first nine ingredients in order suggested by manufacturer.
  2. Select the dough setting (checks dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
  3. When cycle is completed, turn dough onto a lightly floured surface.
  4. Divide in half.
  5. Shape each into a ball.
  6. Using a rolling pin shape your crust to fit your pizza pan, and to your desired thickness.
  7. Place your crust on a greased pan.
  8. Cover and let rise in a warm place for 40 minutes or until doubled.
  9. Bake for three minutes on 350 then add toppings

Pizza Ingredients:
  • 4 ounces cream cheese, softened
  • 1/4 cup sour cream
  • 2 cloves garlic, mashed (I used a garlic press)
  • 1 cup cooked chicken, diced (I used my George Foreman Grill on the chicken breast and coated them in McCormick’s Montreal Chicken Seasoning they I did two breast for 7 mins)
  • 1/2 cup red onion, cut in rings
  • 1/2 cup mushroom, sliced (I used canned)
  • 1 cup mozzarella cheese, part skim milk, shredded (I used Kraft Italian blend)
  • 3 tablespoons parmesan cheese

Pizza Directions:
  1. Mix together the cream cheese, sour cream and mashed garlic until smooth. (Mix very well)
  2. Spread on the pizza crust.
  3. Top with the chicken, onion, mushrooms and cheese, or your desired toppings.
  4. Bake for 15-20 minutes or until the crust is done and the cheese is melted.
  5. Top with parmesan cheese.

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May 27, 2009

  • 6 ounce Pasta
  • 1 tablespoon oil
  • 1 tablespoon butter
  • 3-5 garlic cloves, peeled and minced
  • 1/2 cup Milk
  • 1/4 cup Water
  • 2tsp Chicken bouillon granules
  • 1 teaspoon flour (as needed)
  • 10 black olive, chopped
  1. Cook pasta according to the package directions; set aside.
  2. In a large pan, heat oil and butter.
  3. Add garlic in and Sauté 2-4 minutes or until garlic is crispy.
  4. Stir together milk, bouillon, and water bring to a boil
  5. Let simmer for 2 minutes.
  6. Whisk with speed the flour in as needed to thicken up the sauce
  7. Pour into drained pasta. Fold sauce into pasta
  8. Cook 2 minutes to heat through.

May 23, 2009



  1. Preheat oven to 375.

  2. In small bowl, combine flour and baking soda.

  3. In separate bowl, cream together butter, sugar, brown sugar, pudding mix and syrup until smooth.

  4. Beat in eggs until smooth.

  5. Gradually beat in flour mixture and mix just until fully incorporated.

  6. Chill dough for 30 minutes.

  7. Drop by rounded tablespoonfuls onto cookie sheet.

  8. Bake 7-8 minutes (cookie will be soft and just barely done).

  9. Cool on cookie sheet for 1 minute then remove to wire cooling rack.

  10. Microwave caramels in microwave safe bowl for 20 seconds then stir, then another 20 second and stir, and so on until they are melted, then drizzel over cookies.

May 20, 2009

I have had so much fun sharing this pattern. A few years ago I purchased a Kool-Aid purse on Ebay that clearly said it was a Kool-Aid purse I was purchasing. After a few days of waiting for it to come in the mail I emailed the person I purchased it from only to be told I didn't purchase a purse but a pattern. She misrepresented herself, and all I was getting was an emailed pattern, and what stinks is I can't sew!

My loss is the rest of the worlds gain. Now I give it away free! 

Email me if you are interested!

May 17, 2009

For the record this is the ugliest meal I think I have ever made. No one will be jumping for joy when they see it but they will be asking for seconds and repeats. This recipe is excellent. 

I never thought I would like it I only tried it for the first time thinking my husband would like it. It’s become a family favorite. It’s simple and delicious and can be inexpensive. I tend to buy a bag of coleslaw mix instead of cutting the cabbage up myself merely to save time, but a nice head of cabbage works just as well.

  • 1 lbs. ground beef
  • 1 onions diced
  • 4 clove garlic minced
  • 1 tsp. salt
  • ¼ tsp. pepper
  • 1 can tomato soup
  • 1-1/2 cup water
  • ½ cup uncooked white rice
  • 4 cups shredded cabbage
  1. Preheat oven to 350 degrees
  2. Chop onion and mince garlic and set aside
  3. To a large skillet brown beef and drain the grease.
  4. Next add in onion, and garlic together cook until the onion is tender.
  5. Mix in tomato soup, salt, pepper, water and rice.
  6. Bring to a boil and simmer for 20 min mix in cabbage
  7. To a greased baking dish add in mixture and bake covered at
  8. Cover and bake for 1 hour.
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May 16, 2009

I really like this recipe but even I will admit it’s kind of a pain to make. It seemed to take forever. Let’s put it this way it’s not something I would make during the week again. The flavor is fantastic and once you bite into these little flutes of fun you will probably agree they are worth the work just maybe on a Saturday. They are crispy, and delicious!

  • 2 boneless skinless chicken breasts
  • 1 onion
  • 2 garlic cloves
  • 1 tablespoon vegetable oil
  • 3 1/2 ounces queso fresco, crumbled (or sub. feta cheese)
  • 12 corn tortillas
  • oil (for frying) 
  • salt and pepper (to season)
  1. Bring saucepan of water and chicken to boil.Reduce heat to simmer for 15-20 minutes, until chicken is cooked.
  2. Remove from pan.
  3. After chicken has cooled, shred with 2 forks and set aside.
  4. Chop onion and mince garlic.
  5. Add onion and garlic to heated oil and sauté on low heat until onion is soft, but not browned.
  6. Mix in chicken and season with salt and pepper.
  7. Remove from heat and add in cheese.
  8. Mix well.
  9. Soften tortillas in the hot grease for just a few seconds on each side. This makes the tortillas much easier to work with
  10. Heat frying oil until small piece of tortilla floats and bubbles.
  11. Place chicken mixture in each tortilla, roll up tightly and secure with toothpick.
  12. I recommend putting tortilla in oil immediately, as they tend to crack and come apart if left sitting.
  13. Turn flautas frequently, cooking 2-3 minutes or until golden.
  14. Drain on paper towels and serve with sour cream and salsa, if desired.
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May 14, 2009

Rating: YYYYY

1/2 cup warm milk (70° to 80°)
1/4 cup water (70° to 80°)
1 egg, lightly beaten
1 teaspoon salt
1/4 cup butter, softened
3/4 cup warm mashed potatoes (prepared with milk and butter)
1/4 cup Domino® or C&H® Granulated Pure Cane Sugar
4-1/4 cups bread flour
1-1/2 teaspoons active dry yeast
Additional butter, melted

In a bread machine, place the first nine ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto lightly floured surface. Divide in half; roll each portion into a 12-in. circle. Cut each circle into 12 wedges; roll up wedges from the wide end. Place pointed side down 2 in. apart on greased baking sheets. Curve ends down to form a crescent shape. Cover and let rise for 20-25 minutes or until doubled. Bake at 400° for 10-15 minutes or until golden brown. Remove to wire racks. Brush warm rolls with melted butter.
Yield: 2 dozen.

  • 2 cans (14-1/2 ounces each) chicken broth
  • 4 medium carrots, cut into 3/4-inch chunks
  • 2 celery ribs, cut into 3/4-inch chunks
  • 1 medium onion, chopped
  • 1/2 to 1 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon garlic powder
  • 3 cups chopped cabbage
  • 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
  • 5 fully cooked bratwurst links, cut into 3/4-inch slices

  1. In a large saucepan, combine the broth, carrots, celery, onion and seasonings. 
  2. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. 
  3. Add the cabbage; cover and cook for 10 minutes. 
  4. Stir in beans and bratwurst; heat through. Yield: 10 servings.

May 10, 2009

This is one of my favorite recipes. It's perfect for special occasions like Mother's Day or your anniversary. I got the recipe from a friend from the past in Paris ...Jean Marie! Thanks Jean Marie... This recipe will always make me think of you.


  • 4 Boneless Chicken breast
  • 6TBS Margerine Divided
  • 1TBS Vegetable Oil
  • 3 Large Garlic Cloves
  • 1 tsp Thyme
  • 1 Can Chicken Broth
  • 1/2tsp Salt
  • 1/8tsp Pepper
  • 1/2 Cup Marsala Wine
  • 1 Large Can Mushroom pieces Drained


  1. In a large pot boil 3 whole Large Garlic Cloves for 10mins remove from water and add to frying pan.
  2. In that same frying pan melt 2TBS of margerine then add Salt, Pepper, Thyme, and mix together, then add chicken.
  3. Cover and cook chicken for 20-30mins or until chicken is cooked through, turn as needed.
  4. After the chicken is cooked remove chicken from frying pan, and set aside DO NOT drain remaining ingredients in the pan. Add wine, and drained can of mushroom pieces to the frying pan. Reduce by half.
  5. Add chicken broth. Reduce stock to 3/4 by boiling.
  6. Remove from heat and add remaining margerine, and chicken, add a little flour if needed to thicken gravy.
  7. Cook for 5 more minutes to warm the chicken and serve the gravy over chicken or mashed potatoes.

May 7, 2009

WARNING! If you only make one recipe of
these at a time you will be so disappointed!

1 cup sugar
1/2 cup butter
1 large egg
1 teaspoon vanilla
1 1/2 cups flour
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
cinnamon sugar

  1. In a mixer bowl, cream together sugar and butter; beat in egg and vanilla.
  2. Combine flour, cinnamon, baking powder and salt.
  3. Add to butter mixture.
  4. Blend well.
  5. Cover and refrigerate 2 hours or till firm enough to roll into balls.
  6. Shape dough into small balls about 3/4-inch in diameter.
  7. Roll in cinnamon sugar to coat.
  8. Set cookies 1-inch apart on lightly greased cookie sheets.
  9. Bake at 350° for 10 minutes or till the edges are lightly browned.
  10. Cool slightly on pans, then remove to racks to cool completely.

Recipe can be found here

Do you ever wonder what to do with left overs? You have so much left, yet who wants to eat them again? How about reinventing them? Last weekend we had Tacos and Spanish Rice. I froze the left overs and decided we could just eat what was left later, but the more I looked at it I knew we didn't have enough to make the same thing for dinner so I thought.... How about Taco Salads.

Taco Bowls:
Spray one side of each tortilla with no-stick cooking spray. Lightly sprinkle with salt. Place oiled side of tortilla over ovenproof pan. Place smaller pan upside-down in center of tortilla; gently press custard cup and tortilla into bowl. Bake in a preheated 375 F oven until edges are golden brown (12-15 minutes).

  • Refried Beans (8oz of bacon cooked add 1/2 onion to bacon and it's drippings. Cook onion until tender then add canned refried beans, and a little chicken broth to thin .. Perfect!)
  • Spanish Rice
  • Taco Meat
  • Cheese
  • Lettuce
  • Tomato
  • Sour Cream

May 4, 2009

1 Large Bell Pepper Sliced
1 Large Onion Sliced

3 Cloves of Garlic Minced
2TBS Margarine
4 oz Black Olives Sliced
8 Fresh Mushrooms Sliced
5 Tortillas 12inches
8oz Monterey Jack cheese

In a large skillet add garlic, onion and bell pepper and saute for 5 minutes or until tender. Add mushrooms, and black olives, saute for additional 2 minutes or until they are heated through. Add mixture evenly on tortillas and top with Monterey Jack cheese. Wrap up like a burrito and Enjoy!

All the things you love on a Supreme Pizza mixed together in a salad bowl.

  • 4 oz of uncooked rigatoni
  • 2 ounces of chopped pepperoni
  • 3 tablespoons italian dressing
  • 1 medium fresh tomato chopped
  • 1 tablespoon of grated parmesan cheese
  • 2 oz mozzarella cheese finely chopped
  • 2 oz sliced black olives
  • 2 oz sliced green olives with pimentos
  1. Cook pasta al dente, according to package directions.
  2. Run cold water over the cooked pasta until pasta is at room temperature.
  3. Fully drain off all the water .
  4. Add the pasta to a large bowl, then combine all remaining ingredients and stir all together.
  5. Cover the pasta salad with plastic wrap, and chill for one hour.
  6. Enjoy!

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