October 12, 2016

Kale Quinoa Salad from Shauna

2 cup cooked quinoa
4 cups kale chopped
1/4 cup feta cheese (or any white cheese)
1 green apple chopped
1/4 cup craisens
1/4 cup chopped nuts (your favorite)

Honey Balsamic Vinaigrette Dressing:

1/4 c extra virgin olive oil
2 Tbsp. balsamic vinegar
1 tbsp. honey
1 clove garlic minced
salt and pepper

Summer's Fabulous Chili

In a 4 quart sauce pan:
1 large onion diced
1 1/2 lbs hamburger

Brown hamburger and add:

2 cans chili pinto beans
1 can kidney beans
1 can stewed tomatoes
1 can tomato soup
1 cup water
3-5 Tbsp. chili powder
1 1/2 tsp sugar 
1 1/2 tsp salt
1/2 chopped green pepper

Simmer for 1 hour. Best served the next day. Great with cornbread!

Mom's Corn Bread

3 cups flour
1 1/2 cups corn meal
1 1/2 cups sugar
4 tsp. baking powder
2 tsp. salt
1 cup shortening or coconut oil or butter

Crumb above ingredients by hand and then add:

2 1/4 cups milk or 1/2 & 1/2
4 large eggs
1/2 cup vegetable oil

Carefully stir wet into dry ingredients by hand. Grease a 9x13 pan and bake at 375 degree for 40 minutes or for 20-25 minutes for mini loafs.

Snow Cone Syrup

1 package Kool Aide
2 cups sugar
2 cups water

Bring to boil and boil for 2 minutes. Let cool and store in an airtight container.

Crystal's Scone Dough

This is the best scone dough ever!

1 cup warm water
4 Tbsp. yeast
Let sit for 5 minutes until bubbly.

4 cups milk ( scalded--bring to boil, but don't boil)
2 cubes butter or margarine
2 cups sugar
Dash of salt
6 eggs beaten
3-4 tsp. vanilla
Approximately 12 cups of flour

Mix until dough is sticky. Let rise until double. Stir down once. (At this point you can refrigerate for up to 3 days.) Flour counter and roll out. Cut into squares and deep fry.

July 13, 2015

Flafels & Shawarma's

By Joan Nathan

YIELD: Yield: About 20 balls
·         1 cup dried chickpeas (or canned, reduced sodium)
·         1/2 large onion, roughly chopped (about 1 cup)
·         2 tablespoons finely chopped fresh parsley
·         2 tablespoons finely chopped fresh cilantro
·         1 teaspoon salt
·         1/4 teaspoon dried hot red pepper
·         4 cloves of garlic
·         1 teaspoon cumin
·         1 teaspoon baking powder
·         4-6 tablespoons flour
·         Soybean or vegetable oil for frying
·         Chopped tomato for garnish
·         Diced onion for garnish
·         Diced green bell pepper for garnish
·         Tahina sauce by FOOD BABE (below)
·         Pita bread

1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.
2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
4. Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets.
5. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, purple onion, green pepper, pickled beets, pepperoncini,cucumbers, and chopped lettuce or cabbage. Drizzle with Tihini Sauce.

Food Babe's Tahini Dressing

Serves: 10
Prep Time: 5 minutes 

  • Juice of one large lemon
  • 1 garlic clove minced
  • ½ cup water
  • ½ cup raw tahini
  • 1 tsp maple syrup or honey
  • 1 tbsp and 1 tsp apple cider vinegar
  • 1 and ½ tsp tamari soy sauce
  • 1 tsp coriander powder
  • 1 tsp cumin
  • 2 tbsp hempseed oil or olive oil
  • ¼ tsp sea salt
  • 1 tbsp raw sesame seeds
  1. Combine lemon juice, garlic and water into a blender and puree for 15 - 30 seconds
  2. Add all remaining ingredients and puree again until smooth
Stays fresh in the fridge for one week. ***Please buy all organic ingredients if possible***

June 23, 2015

White Chocolate Ganache

8 oz cream
8 oz chocolate chips, milk , or white
Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.
Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

Can store overnight in the refrigerator in a glass bowl covered with saran wrap.

BEST Lemon Cream Filling/Frosting

8 oz cream cheese, softened
¼ c butter, soft, not melted
3 Tbsp fresh lemon juice
1 tsp vanilla
16 oz powder sugar
16 oz cool whip

Cream together cream cheese and butter until smooth. Add lemon juice and vanilla. Add powder sugar 1 cup at a time. Fold in cool whip. Refrigerate overnight to thicken. Fill crepe with ¼ cup and berries. (This also makes an amazing frosting for fruit pizzas!)

Yummy Crepes

4 eggs
2 cups milk
2 cups flour
2 Tbsp. sugar
½ tsp kosher salt
10 Tbsp water
4 Tbsp. melted butter

Mix until smooth. Refrigerate overnight for best consistency. Use approx.. ¼-1/3  cup mixture for each crepe. Cook on medium heat. Crepes can be made the day before and refrigerated in an air tight container. Fill with your favorite filling and enjoy!

Sweet Potato Crisps

Recipe inspired by Epicurious

1 sweet potatoes
2 eggs
½ cup Parmesan cheese
¼ teaspoon rosemary
1/8  teaspoon pepper
1/8 teaspoon kosher salt

Preheat oven to 425. Set a wire rack on top of a baking sheet. Spray rack with non-stick spray. Finely grate sweet potatoes.  To the grated sweet potatoes, add the eggs, cheese, pepper, salt,  and rosemary. Mix until combined. Scoop out potato mixture and set on wire rack. About 3 Tbsp. worth.  Press sweet potato mixture as thin as possible. Repeat until potatoes are gone. Bake for 25-30 minutes or until potatoes are dark around the edges and crispy. Makes about 15.

Ruby Red Strawberry Lemonade Biscuit with Lemonade Curd

by: munchkinmunchies.com

2 1/2 cups of all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter (chilled, not softened), cut into cubes
1 cup diced fresh strawberries
1/2 cup freeze-dried strawberries
1 generous tablespoon lemon zest
2 eggs, beaten
1/2 cup heavy cream
Toppings: sugar, cream, and prepared lemon curd
1.    Preheat oven to 400 degrees  F.  In large bowl mix together flour,  sugar, baking powder, and salt.  With pastry blender, cut in butter cubes until mixture has coarse crumbs.  Gently add both kinds of strawberries and the lemon zest. Make a well in the center of the mixture and set aside.
2.   In a medium bowl, mix together eggs and cream.  Add egg mixture to flour mixture. Gently stir until moistened.
3.   Place dough onto a well-floured surface.  Gently knead the dough by folding and pressing it about 7 times, turning the dough a quarter turn after each fold. Move dough to a lightly floured parchment-lined baking sheet (or stoneware baking sheet without parchment). Pat dough into a ¾ inch-thick circle. Cut circle into wedges and separate each slightly.
4.   Brush wedges with cream and sprinkle with sugar. Bake 16-20 minutes until golden brown.   Drizzle scones with lemon curd.  Makes 8-12 scones.
Lemon Curd: (from Barefoot Contessa)
3 lemons (zest and ½ cup juice)
1 ½ cups sugar
½ cup unsalted butter—Room temperature
4 large eggs
1/8 tsp kosher salt
Zest lemons and add sugar. Mix.

In another bowl cream butter and add lemon sugar mixture. Add 1 egg at a time and then the lemon juice and salt. Mix until combined.  Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate for up to a week.

Citrus Salad with Balsamic Honey & Pistachios

Cara oranges are very sweet like Naval oranges, Blood oranges when in season are tart trying a mixture can give a different flavor.
¼ C olive oil
1 1/2 Tab. white balsamic vinegar
1 Tab honey
¼ tsp. kosher salt
6 navel, cara or blood oranges
8 oz  jicama
¼ C pistachios
Combine olive oil, vinegar, honey and salt in a jar with a tight- fitted lid; shake to mix well.
Peel oranges and remove any white pith
Cut each orange crosswise into ¼ inch slices
Peel and grate jicama
Place oranges on a large serving platter. Sprinkle with jicama and pistachios. Drizzle with vinaigrette; serve salad immediately.

Quiche Bites

Makes 24 mini quiches
5 eggs- scrambled
2 ½ Tbsp. sour cream
2 tsp minced garlic
1 Tbsp. salsa
Pre-cooked, chopped bacon (or any meat of your choice)—approx. ½ cup
Shredded cheese—approx. ½ cup
Grease mini muffin pan. Sprinkle a small amount of bacon into each tin. Scoop 1 Tbsp of egg mixture into each muffin. Sprinkle top with shredded cheese. Bake at 350 degrees for 10 minutes.

Berry Baked Oatmeal

1 C. sugar
3-4 eggs
½ C. oil
4 C buttermilk
4 C oatmeal
11/2 tsp. salt
1 Tab. baking powder
2 C. peeled, chopped apples
1C. berries

Mix sugar, eggs oil, and buttermilk. Add oatmeal, salt, baking powder and mix well. Fold in apples & berries, stir gently. Pour into greased 9x13 pan. Bake uncovered for 45 min at 350 degrees or until firm in the middle. Serve with fresh whipping cream or vanilla yogurt & strawberries.

Blender Whole Wheat Pancakes--You're kids won't know!

1 cup whole wheat kernels
1 cup milk
1/2 cup milk
2 eggs
1/2 cup oil
4 tsp. baking powder
1/2 tsp. salt

Mix whole wheat kernels and 1 cup milk in blender and blend for 4 minutes. Add 1/2 cup milk and blend for another 4 minutes. Add remaining ingredients and blend until smooth. Cook immediately on griddle.

Supreme Pancake & Waffles

By: Joyce Carnahan

3 cups flour
2 Tbsp baking powder
1 tsp salt
4 Tbsp sugar
4 eggs
1/2 cup oil or cream
2 cups milk

Blend ingredients. Add more milk if necessary, to make batter consistency. A more cake like mixture makes excellent waffles. Cook on ungreased grill.

February 7, 2014

Creamy Vegetable Soup

Serves 8; prep time 30 minutes.

1 onion diced
3 stalks of celery sliced
4 medium potatoes diced
3-4 carrots sliced
5-6 tsp chicken bullion
Place in 4-6 quart pan and cover with water. Simmer for 10 minutes.
1 head of broccoli sliced
Simmer for until 10 minutes.
In another bowl melt 1 cube of butter and mix with 3/4 cup flour. Add 1 1/2 tsp. salt, 1/4 tsp pepper, 1 tsp of parsley and thyme. Cook just until thick. Add up to 1 quart of milk or half and half.  Cool and serve.

February 4, 2014

Freeze Ahead Rolls

Makes 6 dozen

8 eggs
1 1/2 c sugar
3 tsp. salt
2 1/2 c hot water (160 degrees)
1 can evaporated milk
1 1/2 cubes melted butter (12 Tbsp)
4 Tbsp instant yeast
13 1/2 - 14 cups flour

Combine the first 6 ingredients and 4 cups of flour. Once smooth add yeast and mix until smooth. Continue to add flour one cup at a time until it pulls slightly from sides. Knead until smooth, about 10 minutes. Place in greased bowl or left in mixer let rise until double. Punch down and let raise the dough raise again. Drop dough on counter and let it rest for 10 minutes. Divide into 9 balls. Use each ball to make 9 rolls in whichever shape you like. (I find the croissant is the easiest and fastest. Roll into a circle like a pizza and then using a pizza cutter or knife cut the circle into 8 equal parts. Starting with the large end tuck the corners into the middle and roll up.) place shaped rolls on parchment paper on a cookie sheet and then freeze for 1 hour. Then place in zip-lock bag. When ready to bake pull our 6 hours before and place on cookie sheet. Let raise and then bake at 375 degrees until golden brown. About 15 minutes. Brush tops with butter while still hot.

***I had to make 12 dozen rolls for Thanksgiving one year and this worked great. Fresh, hot and all the work could be done ahead of time!

Linda's Caramels

2 cups heavy cream
1/2 c sweet and condensed milk
2 cups sugar
2 cups light corn syrup
1/2 c butter

Combine cream and milk in a double boiler and scald. Combine sugar and syrup in a heavy sauce pan and bring to boil over medium heat, stirring constantly with wooden spoon. Let  mixture boil with the lid on for 2 minutes. Remove lid and add butter (room temperature, not frozen) Gradually stir in cream mixture a tablespoon at a time to boiling syrup. Do not the the boiling cease. This process takes about 25 minutes. Cook to 230-235 degrees or until a firm ball stage is formed in cold water. Remove from heat and pour into a buttered cookie sheet pan 11"x16". Cool and enjoy!

****If you want to flavor your caramels, add the flavoring when the caramel has reached the 230 degrees just before pouring out onto the pan. You'll want to add at least 2 tsp. of flavoring extract or you can use essential oils, using about 20 drops. Ideas are peppermint, lemon, orange, cinnamon, coconut, whatever you think sounds good!

Coconut Rice

Serves 6

1 1/2 c Jasmine Rice
2 c milk
1 c water
1 tsp coconut extract
1/3 c. sugar
1 tsp garlic diced
3/4 tsp salt

First rinse the rice with cold water until the water is clear and not white. Put the rinsed rice in a medium pan and combine with the remaining ingredients. Bring to a boil and then turn to low. Cover and cook for 25-35 minutes. Stir rice every 10 minutes. Rice is done when liquid is absorbed  and rice is tender. Remove from heat and let cool. Serve and enjoy!

Island Pork Tenderloin

This dish is very delicious and different. Really great!
Serves 6-8

2 tsp salt
½ tsp black pepper
1 tsp ground cumin
1 tsp chili powder
1 tsp cinnamon
2 pork tenderloins (2 ¼- 2 ½ lb total) 
2 TBS olive oil
1 cup packed dark brown sugar
2 TBS finely chopped garlic
1 TBS Tabasco (It's spicy so if you don't like kick go easy on the Tabasco!)

Preheat oven to 350.  Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.  Heat oil in oven proof 12 inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning, about 4 minutes total.  Leave pork in skillet.  Stir together brown sugar, garlic and Tabasco and pat on the top of each tenderloin.  Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140 degrees, about 25 minutes.  Let pork stand at room temperature 10 minutes.  (temperature will rise to about 155 degrees while standing.) Slice in 1-2" pieces and serve with sauce. To make sauce pour the drippings in the pan through a strainer and then serve.

***For non pork lovers, I have made this with chicken too and it turns out just as great. Very Yummy!

Goes really well with Coconut Rice.

Killer Quinoa Salad


  • Finely grated zest and juice of 1 lemon
  • 3 Tbsp. olive or vegetable oil
  • 1⁄2 tsp. ground coriander
  • 1⁄2 tsp. ground cumin
  • 1⁄2 tsp. paprika
  • Salt and freshly ground black pepper
  • 1 cup red or white quinoa, rinsed well
  • 1⁄2 tsp. salt
  • 2 cups cold water
  • 1 cup dried cranberries
  • 1⁄4 cup finely diced mandarin oranges
  • Warm water
  • 2 ripe avocados
  • 2 green onions, sliced diagonally
  • 1⁄4 cup toasted slivered or sliced almonds


In a bowl, whisk together lemon zest, lemon juice, oil, coriander, cumin and paprika. Season to taste with salt and pepper.

In a saucepan, combine quinoa, salt and cold water; bring to a boil over medium-high heat. Stir, reduce heat to low, cover and simmer for about 15 minutes or until water is absorbed and quinoa is tender. Fluff with a fork, spread on a large baking sheet and let cool completely.

Meanwhile, place cranberries and apricots in a small bowl. Cover with warm water and let stand for about 5 minutes or until plump. Drain and set aside.

Peel avocados and cut into bite-sized chunks. Place in a bowl and toss with 1 Tbsp. of the dressing to prevent discoloration. Place cooled quinoa in a large salad bowl. Add cranberry mixture, avocados, green onions and almonds. Add the remaining dressing and toss to combine.

The dressing can be stored in an airtight container in the refrigerator for up to 1 day. The quinoa can be cooked up to 1 day in advance; after cooling, transfer to an airtight container and refrigerate. 

October 30, 2013

BBQ Chicken Spinach Wraps

These are super fast and super yummy!

Spinach Wraps
8 servings

Ingredients for shopping:
8 Spinach wraps (can use any flavor, but I think the spinach tastes the best)
Sweet Baby Rays BBQ sauce or your favorite BBQ sauce
Ranch Dressing
3 Chicken Breast (You can get about three servings per chicken breast.)
1/2 c Shredded Cheese (1-2 Tbsp per wrap)
1/2 c Corn (frozen or canned)
1/2 c Black beans Drained and Rinsed
2-3 Fresh tomatoes, diced
Shredded Lettuce or Spinach

Marinate chicken in BBQ sauce and then grill. You can cut the chicken into strips or cube it. If cubed, you can use about 1/4 cup of chicken per wrap. Let cool and serve cold. (At this point you can freeze the chicken for future fast serve Spinach wraps.

Take your spinach wrap  and spread
 1-2 tbsp. BBQ Sauce
 1-2 tbsp. Ranch dressing
Then place your chicken and sprinkle with shredded cheese, 2 T of corn,  2 T of black beans, and a spoonful of chopped tomatoes. 
You can then fill with shredded lettuce or spinach. 

Wrap it up and devour!!        

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