Aug 21, 2010



  • In a pot cook your bacon or ham about half way just before it turns crispy.
  • Combine all other ingredients in saucepan.
  • Bring to a boil.
  • Cover and reduce heat to a simmer.
  • Cook 15 minutes for canned green beans, and 30-45minutes for fresh green beans.

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Aug 20, 2010

This is a fun recipe, but it is time consuming. You can only put so many chips in the microwave at the same time, or they will take forever to cook. Also make sure that your rounds are cut the same thickness, if not some will be over cooked, and some will be under cook. This recipe is great, but it take a long time to make enough for a family to eat.

  • 3-4 medium potatoes
  • No stick cooking spray
  • Season Salt, or you choice of seasoning

  1. Scrub potatoes and cut into 1/16-in.-thick slices.
  2. Spray the slices on both sides with no stick cooking spray and lightly sprinkle season salt.
  3. Arrange on a microwave safe plate, or the plate inside your microwave (do not overlap).
  4. Microwave on high for 3 minutes; turn and microwave 3 minutes longer or until chips are dry and brittle. If you have a turning tray in your microwave then cook for 6 minutes total without flipping the chips
  5. Repeat with remaining potatoes, oil and seasonings.
  6. Let chips cool for at least 1 minute before serving.

Store in an airtight container

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Aug 19, 2010

The results of this recipe was a true delight. The corn turned out sweet and juicy, and it was easy too. Get your pot going, drop your corn in, and it’s done!


  1. Place the water, milk, butter, sugar, salt, and red pepper flakes in a large, heavy pot and bring to a rolling boil over high heat.
  2. Add the corn, reduce the heat to a simmer, cover, and cook until tender, about 5 to 10 minutes.
  3. Remove the pot from the heat and let stand until needed.
  4. Drain and drizzle with margarine.

This is a good recipe, but my biscuits seemed to turn out a little dry. They didn’t want to get done in the middle, then the outside seemed too done. Next time I plan on making them smaller so they will cook a little more evenly. The flavor is excellent.

Brush on top

  1. Preheat oven to 400°F.
  2. Combine Bisquick and cold butter. Don't combine too thoroughly. There should be small chunks of butter about the size of peas.
  3. Add cheddar, milk and 1/4 tsp garlic.
  4. Mix by hand until combined, but don't over mix.
  5. Drop 9 equal portions onto greased cookie sheet.
  6. Bake for 15-17 minutes or until tops are light brown.
  7. Melt 2 tbsp butter in a bowl. Stir in 1/2 tsp garlic powder and parsley flakes.
  8. Use a pastry brush to spread garlic butter over tops of biscuits.

Aug 18, 2010

This turned out really good.. quick and easy!
  • 3 Cups uncooked Wacky Mac or Regular Spiral Pasta
  • 1 TBSP Minced Onion
  • 1 TBSP Minced Bell Pepper
  • 1/2 tsp Pepper or ground pepper corns
  • 1/2 Cup Low Fat Three Cheese Ranch Dressing (I used Kraft)

  1. Cook Pasta as directed on the package. Don't over cook.
  2. Rinse with cold water and set aside
  3. Mix ground pepper in the dressing so that the pepper is well mixed in.
  4. In a small bowl combine minced onion, minced bell pepper, pasta and dressing.
  5. Over with plastic wrap and chill for 4-6 hours or speed set in the freezer for 10-15mins

Aug 17, 2010

When I was a kid we ate at MONTEREY HOUSE often. I don't even think they are around anymore, but I have great memories of the candy they would give you after your meal. This recipe taste just like it to me!! Yummy! (some of my blopps are messy... I was in a hurry because it was getting too stiff! WATCH OUT)


  • 1 c. brown sugar
  • 1 c. white sugar
  • 2/3 c. canned milk
  • 1/2 c. oleo or butter
  • 2 c. chopped nuts
  • Put all ingredients together in a sauce pan.
  • Cook until your candy thermometer hits 240 degrees.
  • Remove from heat
  • Let it cool until your candy thermometer hits 150 degrees (About 15mins)
  • Beat until it's stiff. ... It won't take long
  • Drop on ungreased wax paper by a teaspoon.
  • Allow to cool about 30 mins or until solid

Aug 15, 2010

This is wonderful. We couldn't get enough!! It's very rich,


  • 1 bottle LAWRY'S® Teriyaki Marinade
  • 4 chicken quarters
  • 2 White onions sliced
  • 6 Large Flour Tortillas
  • Lettuce
  • Cheese

  1. Marinaded chicken quarters for 24 hours before you are ready to cook your chicken. Place chicken in a zip bag with the marinade and refrigerate.
  2. 24 hours later remove chicken from the zip bag and bake on 400 for about 25 minutes or until the chicken is cooked through.
  3. While chicken is baking slice onions, and saute until onions are translucent. Leave in pan and set aside
  4. Once the chicken is cool enough debone and add to sauteed onion, and cook until heated through
  5. Serve chicken and onions on a tortilla with lettuce and cheese

Eat up ... it's super yummy!!

Aug 14, 2010

The name of this recipe says it all. I have been making this since I was a little girl, and I just can't get enough of it. It's simple and sweet, and really doesn't cost a lot to make.

Cake Ingredients:

  • 2 Cups Sugar
  • 2 Cups Flour
  • 1 Stick of margarine
  • 1 Cup of Water
  • 1 Cup of Vegetable Oil
  • 4 Tbsp of Cocoa Powder
  • 2 Beaten Eggs
  • 1/2 Cup Buttermilk (you can use regular or canned milk)
  • 1 Tsp Baking Soda
  • 1 Tsp Cinnamon
  • 1 Tsp Vanialla extract
Frosting Ingredients:
  • 2 1/4 Cups Powdered Sugar
  • 2Tbs Cocoa Powder
  • 1/2 Stick Margarine
  • 1/2 Tsp Vanilla
  • 4 Tbs milk or canned milk
Cake Directions:
  1. Mix flour and sugar in a bowl and set aside
  2. In a sauce pan bring to a boil Margarine, oil, water, and cocoa powder
  3. Add boiled mixture to the flour and sugar
  4. Next add buttermilk, eggs while mixing quickly to insure the egg doesn't get to warm and cook, and baking soda, cinnamon, and vanilla.
  5. Mix batter well and pour into a greased 13x9 pan
  6. Bake at 350 degrees for 15-25 minutes depending on your over (Mine is done in 15)
Frosting Directions:
  1. While the cake is baking prepare cake frosting
  2. In a sauce pan melt margarine
  3. Once melted add cocoa, vanilla, and milk and mix well
  4. Slowly add powdered sugar
  5. Use a wisk with speed to remove any lumps.
  6. Add enough to thicken up frosting (approx 2 1/4 Cups)
Frost Cake as soon as it's taken out of the oven. Allow to cool.

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Aug 13, 2010

This recipe is incredible! I was trying to find a recipe close to one that a friend of mines mom would always make for pot luck Fridays. This recipe is exactly like hers. The flavor is amazing, and the smell while cooking is wonderful.

We had enough for dinner and lunch with this one recipe it certainly goes a long way. If you are in the market for a freezer recipe this would do the trick. Double the recipe and put one in the freezer for another time. Not only is it an easy recipe it’s inexpensive too!

You could also reduce the calories in this recipe by using the 40 calorie thin corn tortillas and use fat free soup and broth. Using less cheese wouldn’t hurt either… or would it? Thank you Roxi!!

  • 2 tablespoons butter
  • 1 onion, chopped
  • 1/2 bell pepper, chopped
  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 1 (10 1/2 ounce) can cream of chicken soup
  • 1 (10 1/2 ounce) can Rotel tomatoes & chilies
  • 1/2 cup chicken broth (I used homemade chicken broth)
  • 2 cups diced cooked chicken
  • 12-16 corn tortillas, ripped into bite sized pieces
  • 2-4 cups shredded sharp cheddar cheese

  1. Preheat oven to 325 degrees. In large saucepan, saute the onion and pepper in the butter until tender (about 5 minutes). Add soups, tomatoes, and broth. Stir to combine. Fold in the chicken until well blended.
  2. Lightly grease a 9 x 13" baking dish. Layer with 1/3 the tortillas, 1/3 the chicken mixture, and 1/3 the cheese. Repeat layers twice more.
  3. Bake for 40 minutes or until hot and bubbly. Remove from the oven and allow to cool for 15 minutes this will also allow it to thicken up.

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Aug 12, 2010

I don’t know what possessed me to think I could or even should make my own French bread but I am sure happy that I gave it a shot! This turned out so good. It's quick and easy!! And unlike so many recipes this one actually taste like French bread. 

I love how easy it is. I put it in the bread machine, then roll, to the over, and bam! I have French bread! Thank you Marie for your awesome recipe! I love when people share their recipes with me. I love new things and making it homemade verses buying it in the store.

  • 3-1/2 cups bread flour
  • 1 teaspoon salt
  • 1 (1/4 ounce) package active dry yeast or 2.25 tsp
  • 1-1/4 cups warm water
  1. Place ingredients in bread machine according to manufacturer’s directions.
  2. Start machine on dough setting.
  3. When dough cycle is complete, remove dough with floured hands and cut in half on floured surface.
  4. Take each half of dough and roll to make a loaf about 12 inches long in the shape of French bread.
  5. Place on greased baking sheet and cover with a towel.
  6. Let rise until doubled, about 1 hour.
  7. Preheat oven to 450°.
  8. Bake for 15 to 20 minutes or until golden brown, turning pan around once halfway during baking.
  9. Remove baked loaves to wire racks to cool.
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Aug 11, 2010

This was an absolute delight for dinner. We thoroughly enjoyed this recipe. It’s very tangy, and filling. The smell while it was cooking was incredible, and the taste was even better. The only thing I would change is next time I would serve it over a rotini. I was just out. I think it would absorbed the sauce less. If you don’t have chicken broth a nice white would be great too.

  • 1 small onion, diced
  • 1/2 red bell pepper, diced
  • 1/4 cup sour cream
  • 16 ounces rotini
  • 2 (cooked) boneless chicken breasts cubed
  • 2 garlic cloves, minced
  • 4 tablespoons butter
  • 3 tablespoons flour
  • 3 tbs real bacon bits
  • 3/4 cup chicken broth or white wine
  • 3/4 cup milk
  • 8 ounces grated Monterey jack cheese
  1. Over medium heat, cook the bacon bits in 4tbs of margarine until they are extra crispy
  2. In the same skillet add onion, peppers and garlic and cook until they are tender.
  3. Stir in the flour and cook for a minute, keep stirring so that it doesn’t burn
  4. Add chicken broth, and the milk. Cook and stir until the sauce starts to bubble.
  5. Stir in the cheese and sour cream, then add the chicken.
  6. Continued to stir until the cheese has melted. Do not bring this sauce to a boil only a simmer. Continue stiring until the sauce is warm through
  7. Serve over cooked rotini
*If your sauce is too thick you can add extra milk, chicken broth, or white wine to the sauce to thin it. *

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Aug 10, 2010

I was a little worried about this recipe because it calls for some much hot sauce, but what a shocker when you taste the chicken and you only get a mild flavor of the hot sauce, with very little heat at all. This is my favorite fried chicken recipe. It has a nice southern kick to it, which I love. I don’t think chicken has a lot of flavor, but this chicken pops out at you. If you are splurging on calories this is the recipe to splurge on. Thank you Sharlene!!

  • 2 lbs cut-up chicken
  • Peanut or Vegetable Oil
Sauce mixture:
Dredging mixture

  1. Heat peanut oil (I used veggy oil) in a large deep pot to 350°F (do not fill more than half full).
  2. For sauce mixture: in a medium-sized bowl, beat the eggs with the water. Add hot sauce and whisk together well.
  3. Pour this mixture into a large plastic zip-top bag.
  4. For dredging mixture: In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon garlic powder, mix flour, baking powder and 1/4 teaspoon salt.
  5. Rinse and pat dry chicken pieces with a paper towel.
  6. Cut breast pieces in half across ribs.
  7. Drop a few chicken pieces of chicken into bag of sauce mixture and squish around to coat thoroughly.
  8. One piece at a time, roll chicken in flour mixture and drop into hot oil.
  9. Don't crowd chicken pieces--I cook about half the chicken at a time.
  10. Fry chicken until brown and crisp.
  11. Drain on paper toweling.
  12. Dark meat will take about 14 minutes, white meat about 10 minutes.
  13. Remember smaller pieces cook faster than the larger ones.
  14. You can check for doneness by piercing to the bone in the thickest part with a fork.
  15. If the juices run clear, it is done.

Aug 9, 2010

These are sooooooooo good! Getting the popper dip to actually stay in the burger is a pain. Cooking, and eating the burger is very messy. I don't think I would add the popper sauce to the inside of the burgers next time I make them. I plan on spreading the popper sauce over the top of the burger, or even spread it on the bun. Then you can add as much as you want. It will be just as good, and half the work. Thank you Jules!!



  • Mix meat, Worcestershire sauce, salt, garlic powder, and pepper.
  • Shape the mixture into 12 thin patties, each about 4 inches in diameter.
  • Mix the cream cheese, ancho chili powder, cumin, dried onion, and minced jalapeno.
  • Top 6 patties with the cheese mixture, spreading it to within 1/2-inch of the edge (if the mixture is difficult to spread, try heating in the microwave for about 15 seconds).
  • Cover each patty with one of the remaining 6 patties, sealing the edges well.
  • Broil or grill the patties (4 inches from the heat), turning only once if possible, until preferred doneness and cheese is melted, about 10 to 15 minutes.

Aug 7, 2010

This recipe is just wonderful!! We LOVED it! I can't say enough about just how great this recipe is. The flavor is great, the smell while it's cooking is great...  My husband always wants to eat this at a "Cajun" place at the mall food court. We don't need too now! We can just make it ourselves. 

If you have had this in the mall then you will relate to this recipe because to me the taste is the same just with better quality ingredients.

  • 2 lbs. boneless chicken breasts, cut into bite-size pieces
  • 1-2 tablespoon olive oil
Sauce: (I personally double this ... it's great over rice)
  • 1 garlic clove, crushed
  • 1/4 teaspoon ginger
  • 3/4 teaspoon crushed red pepper flakes
  • 1/4 cup apple juice
  • 1/2 cup light brown sugar
  • 2 tablespoons ketchup
  • 1 tablespoon cider vinegar
  • 1/2 cup water
  • 1/3 cup soy sauce
  1. Heat oil in a large skillet.
  2. Add chicken pieces and cook until lightly browned.
  3. Remove chicken.
  4. Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
  5. Add chicken and bring to a hard boil.
  6. Reduce heat and simmer for 20 minutes.
  7. Serve over hot rice and ENJOY.
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Aug 6, 2010

At the Mexican restaurants I like to go to you can pay up
to $6 for a dozen of these. I can make the for under .50 and
they are just as good... This recipe is amazing!! Thanks Jessica!!



  1.  Combine sugar, cinnamon and nutmeg in a large plastic bag, mixing well. Set aside.
  2. Cut tortillas into 4's. I cut half, then half again with a pizza cutter
  3. Fry a few at a time in 1 inch of hot oil (375°F) until crisp and golden, turning once. (Or deep-fry in 375°F oil until golden.)
  4. Drain on paper towels for about 30 seconds
  5. While still warm, place a few at a time in sugar mixture in bag.
  6. Shake gently to coat.
  7. Store in airtight container.
Note: If you live some place as humid as Houston most likely your bunuelos will not be crispy the next day.


This is a fun variation of a banana bread recipe. Banana definitely takes a back burner to the citrus flavors. The lime, lemon, and the rum, are the flavors that pop out. The brown sugared coconut on top complete this bread.

This is an excellent summer treat! Add a margarita and what more could you ask for?

  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons cream cheese
  • 1 cup white sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup banana, mashed and over ripe
  • 1/2 cup milk
  • 2 tablespoons dark rum (or rum flavoring)
  • 1/2 teaspoon lime zest
  • 2 teaspoons lime juice
  • 1 teaspoon vanilla extract
  • 1/4 cup pecans, chopped and toasted
  • 1/4 cup flaked coconut
  • 1/4 cup brown sugar
  • 2 teaspoons unsalted butter
  • 2 teaspoons lime juice
  • 2 teaspoons dark rum (or rum flavoring)
  • 2 tablespoons chopped toasted pecans
  • 2 tablespoons flaked coconut
1.      Preheat oven to 350°F Lightly grease loaf pan.
2.     Beat together 2 tablespoons of softened butter and cream cheese in a large bowl until fluffy. Slowly beat in sugar until well combined. Add the egg and mix well.
3.     Sift together the flour, baking powder, baking soda, and salt in a separate bowl.
4.     In a different bowl, mix together the bananas, milk, 2 tablespoons rum, lime zest, lime juice, and vanilla extract; stir well.
5.     Pour 1/3 of the flour mixture into the butter and mix well. Mix in 1/2 of the mashed bananas. Continue with another 1/3 of the flour, followed by the remaining banana mixture, and finally the remaining flour. Fold in 1/4 cup pecans and 1/4 cup coconut flakes.
6.     Pour the mixture into the loaf pan and bake until a toothpick inserted into the center comes out clean, about one hour. When finished, cool for 10 minutes in the pan, remove, and finish cooling on a wire rack.
7.     After you take the banana bread out of the oven, prepare the topping by stirring together the brown sugar, remaining butter, lime juice, and 2 teaspoons of rum in a small saucepan over medium-high heat. Bring to a simmer stirring constantly; cook until the sugar has dissolved and the mixture is smooth, about one minute. Remove from heat, and stir in 2 tablespoons pecans, and 2 tablespoons coconut. Spoon this topping over the loaf while still warm. The topping will harden slightly when the loaf cools.

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Aug 5, 2010

This is one of my husband’s favorite side dishes. It’s one of those recipes that have to be doubled because he loves it that much. It’s very good. The first time I had it was at a restaurant in Dallas called Don Pablo’s. This recipe is actually a copy of Chi Chi’s Sweet Corn Cakes. 

I do not like Chi Chi’s, but I love their sweet corn cakes. I ate at one of their locations when I was visiting Baltimore, but I didn’t like it at all. I guess when you come from the land of Tex-Mex Chi Chi’s is nothing special.

  • 1/2 cup butter, softened
  • 1/3 cup masa harina
  • 1/4 cup water
  • 1 1/2 cups frozen corn, thawed
  • 1/4 cup cornmeal
  • 1/3 cup sugar
  • 2 tablespoons heavy cream
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
1.      Preheat oven to 350 degrees.
2.     Blend butter in a medium bowl with an electric mixer until creamy.
3.     Add the masa harina and water to the butter and beat until well combined.
4.     Add defrosted corn into blender or food processor and with short pulses, coarsley chop the corn on low speed. It is important to leave several whole pieces of corn.
5.     Stir the chopped corn into the butter and masa harina mixture. Add cornmeal to the mixture and combine.
6.     In another medium bowl, mix together the sugar, cream, salt, and baking powder. When the ingredients are well blended, pour the mixture into the other bowl and stir everything together.
7.     Pour corn batter into an ungreased "8x8" baking pan. Cover the pan with aluminum foil. Place this pan into a "9x13" pan filled 1/3 of the way up with hot water. Bake for 50-60 minutes or until the corn cake is cooked through. When the corn cake is done, remove the small pan from the larger pan and let sit for at least 10 minutes.
8.     To serve, scoop out each portion with an ice cream scoop or rounded spoon.

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