Cranberry Salsa

You can make this in minutes in your food processor, this sweet-tangy cranberry salsa gets its heat from a jalapeno pepper combined with chopped cilantro, green onions, lime juice, and sugar. I've noticed some recipes also call for a tsp. of cumin, but I prefer it without. After you make it, just spread it over a block of cream cheese and then use your favorite cracker to spread it on. Simply delicious and it looks very festive for Christmas!

Ingredients:
1 (12 oz) bag of cranberries, fresh or frozen
1 bunch cilantro, chopped
1 bunch green onions, chopped
1 jalapeno pepper, seeded and minced
2 limes, juiced
3/4 cup sugar
1 pinch salt

Directions:
Combine cranberries, cilantro, green onions, jalapeno pepper, lime juice, sugar and salt in the bowl of a food processor fitted with a medium blade. Chop to medium consistency. Refrigerate if not using immediately. Serve at room temperature.

Asparagus Casserole

This picture really doesn't do the dish justice. This is a great little recipe and so easy. I really gravitate to easy. It's made with my favorite vegetable, asparagus! And besides that it's a piece of cake to make!

All you need is:
3-5 cans of cut Asparagus Spears
A squirt of Lemon Juice
Shredded Cheddar Cheese
2 cans of Campbells Cream of Mushroom Soup
Whole Milk
A stick of butter
A stick and 1/2 of Saltine Crackers
Paprika
Salt & Pepper


Drain the Asparagus if you use canned. (If you use fresh just cut it up into 3 inch or so long pieces and steam until it's a little tiny bit on the crunchy side.)
Line the bottom of your large casserole dish with the Asparagus.
Now in a separate bowl take your cream of mushroom soup and add some whole milk to it to make it gravy like. Usually about one empty can of soup filled with milk does the trick.  I like to salt and pepper the mixture.
Now drizzle that all over the top of the Asparagus.
Then sprinkle the entire top with some paprika.
Now top this with some nice cheddar cheese. Just sprinkle it over the whole thing.
Now you are ready to make your cracker crumb mixture.
In a skillet, slowly melt one stick of butter. 
Take a long package of crackers and a 1/2 long package and mash up into crumbs.
pour the crumbs into the skillet, stir and cook until a little brown.
Now take the crumbs and sprinkle this over all of the cheese.


Now bake in the oven on 350 for about 15 minutes. 
Enjoy!

Sweet Potato Casserole

This Sweet Potato Casserole (made with Yams?) is compliments of Jason McKellar. I haven't tried it yet but I just know I'm going to love it and I want it in my recipe book! 

Base
3 c cooked (peeled, cubed, boiled then mashed) yams
1/2 c sugar
1/2 c soft butter
1 T vanilla
1/3 c heavy whipping cream
2 well beaten eggs

Mix well, then spread in a 13x9 baking pan

Topping
1/3 c melted butter
1 c brown sugar
1/2 c flour
1 c chopped pecans

Mix well, then spread on top of base

Bake at 350º for 25 minutes

Pecan Pie

Lots of people turn their nose up at Pecan pie. Not me! My daughter in law use to be one of those anti pecan pie people until she tasted this recipe. Now it's her favorite and now, having allowed others to taste it in her own family, she is required to make one every year on pie day to take with her when she leaves. The key to a good pecan pie is to not be cheap with the pecans. I always add more than it calls for. Try this recipe. You'll go nutty over it! Promise! And remember any pie is only as good as the ingredients you put in it. Always choose quality and fresh!

1 Single Crust prepared (rolled out and lined in pie pan.)

Slightly beat 3 eggs

Add

1 cup corn syrup
2/3 cup of sugar
1/3 cup softened butter
1 teaspoon vanilla
Pinch of Salt
2 cups or so Pecans

Mix Well

Stir in 2 cup of Pecans. (This is the tricky part. I don't like my filling as soupy so I add more pecans. I start with 1 and 3/4 cups to the mixture, then I place the mixture in the pie shell. I then add more pecans mixing them around a little with my spoon until the pecans touch each other across the top well.) After licking the bowl, the beaters, the spoon and possibly my fingers, I bake the pie at 350 degrees for 40 to 45 min. or until you can insert a knife and it comes out clean.

Very IMPORTANT NOTE HERE! I cut a 4 inch strip of tin foil to place around the edge so my edges don't over brown. I hate over brown edges! I remove the foil the last few minutes.

Now here's a new Sauce recipe I'm going to try making this year to go with my pecan pie. Like I said, I haven't tried it. I haven't tested it. But it sounds yummy so I'm putting the recipe on here and if it's good I'll leave it!

Maple Cream Sauce:

1 1/2 cups whipping cream
5 Tablespoons real maple syrup
3 tablespoons light corn syrup

Pour the whipping cream into a saucepan. Add the maple syrup and corn syrup and stir over moderate heat until thickened and reduced by about 1/3, approximately 15 min. Refrigerate mixture until it is cold and thick. Drizzle over warm pecan pie! ( Be Still My Heart!)

I use to live in Ohio. My favorite maple syrup in the whole wide world is made in Burton, Ohio. I've started a new tradition, every year I order myself a 1/2 gallon for Thanksgiving. It's tradition. When it comes in the mail, I try not to open it up and drink it! LOL!

Stop by and visit the Burton Log Cabin Sugar Camp for the purest most divine maple sugar you've ever tasted!

Freezer Brown and Serve Rolls

Are you like me? Sunday rolls around (hee hee no pun intended) and you'd like hot rolls fresh out of the oven for your lovely Sunday dinner but there just isn't enough time to make them. Here is a recipe you can make and freeze a head of time. They will last in your freezer about 2 months.


This recipe makes 24 rolls.

Ingredients:

• 4 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 1 package active dry yeast
• 3/4 cup warm water (120 to 130 degrees F)
• 3/4 cup warm milk (120 to 130 degrees F)
• 1/4 cup (butter flavored) shortening
• Butter, softened

Start by putting 2 cups of fluffed flour in a large bowl add sugar, salt, and active dry yeast package. Next add your water, milk, shortening, and mix well. Stir in your remaining flour one cup at a time while blending dough. In the end dough will be rather stiff. Place on well floured surface and kneed for five minutes. (I love this part. I can take out my frustrations for the day on the dough!) Shape round and place in a well greased bowl, cover with greased saran wrap, let raise for 1 and 1/2 hours. Now punch the dough down and get all the bubbles out. Now cut into small pieces for what ever type of roll you want. Round for muffin tins or folded in half for a nice flat cookie sheet. My sister loves to roll hers into small ropes and tie them in a knot. 

Now place on well greased pan, which ever one suits the type of roll you're making. Brush with a generous amount of real softened butter. Cover again with well greased saran wrap. Let rise in a warm place for 40 min.

To prepare for a later baking date:

Preheat oven to 275 degrees F. Bake 20 to 30 minutes until set,  but not browned. Remove rolls from pans and cool to room temperature. Then place rolls in freezer bags. They will keep in fridge for 8 days, or the freezer for 2 months. When ready to serve, remove from freezer and thaw to room temperature. Preheat oven to 400 degrees F, and bake on greased cookie sheet for 7 to 10 minutes or until golden brown.

To Bake Immediately:

Preheat oven to 400 degrees F. Bake 15 – 20 minutes or until golden brown.

Here's to busy days with hot rolls fresh out of the oven!

Prosciutto Chicken

It's been a long time since I posted a good recipe, and it just so happens, the other day a a coworker of mine gave me an award winning one.  I'd just like to stop right here in mid-thought and ask while it's at the fore front of my brain, where in the world are all the good recipe posts from all of the other girls in the family.  Am I the only one who cooks? Come on girls,  S-H-A-R-E!!!

This recipe is for Prosciutto Chicken. When my friend was telling me about it, I was wondering what in the heck "prosciutto" is? Listen, I was raised on a farm, I can tell you everything you want to know about hamburger and how to cook it every night, prosciutto is not made of beef or I would have been eating it on Sundays when I was a kid.



I decided to do a little reading and for those of you who are as lacking in knowledge as I, prosciutto means ham in Italian. It's made by salting and pressing the ham for about two months. After all the blood has been drained and pressed out, it's rinsed well and left in a cool dry place to age. This process can take up to 3 years depending on the patience and quality of the producer. This will explain why you are going to pay far more for this thin slice of pork than that plain old bacon you bought last week, but when you taste it, you won't be sorry and everyone will think you are an amazing cook.



Before you read any further though there is a spice you simply have to run out and buy! I'd tell you where I bought mine, but for the life of me, I can't remember. I'm just so happy though in some moment of sheer genius I was enlightened and made the purchase. This spice is a winner!



Blazin Blends has created the ultimate spice to go on fish or chicken. I never cook without. It gives chicken the best flavor ever. You'll want some for this recipe! You will want some for any chicken recipe!

Now for the Instruction:

Take a 9/13 pan and drizzle a little extra virgin olive oil back and forth in the bottom of the pan and make sure it's fairly well coated. 

Now heap the spinach up high. Layer the baby spinach in the pan until it nearly fills it to the top. I used a little Chard on top of my spinach just because I had some and needed to use it up. But the baby spinach is what the recipe calls for. The spinach shrinks horribly when it's cooked so there is no such thing as too much spinach ---the more the better. Season it with a little Italian seasoning and salt and pepper as you layer. I also snuck in a little lemon juice. Ok, so I love lemon!

Now take about six or so Chicken breasts and pound them out flat. Place these on top of the spinach. I season the chicken with salt and pepper and my Blazin Blends spice. Yum! 

Now for the Prosciutto. This ingredient can be difficult to find at the store, so make sure you shop ahead for the day you are going to make this divine recipe. After searching at Lee's Market and not finding any, I went over to Smith's and got the last package. Lucky me! The Prosciutto is very fine and delicate. Carefully separate each thin piece and cover the chicken with it. 

Now for the Provolone cheese. Mozzarella tastes good on the recipe as well. I chose the Provolone. Layer it so that it covers the chicken generously.

Last but not least are the tomatoes. I personally think the tomatoes are what makes this recipe so delicious. Even family members who don't necessarily care for tomatoes loved them in this dish! Slice them thin and layer them on top of the cheese.

Now for the finishing touch. Take your olive oil and drizzle it back and forth all along the top of the tomatoes. Now season the entire dish again with salt and pepper, the blazin blends, and the recipe calls for Thyme but I used Italian seasoning and it was perfect. Be generous. 

Bake uncovered at 350 until chicken is well done, about 45 min or so. Serve with a nice brown rice or a yummy pasta covered with marinara, then prepare yourself for the rave reviews!

Everyone loved this recipe. 

I loved it because it looks elaborate, 

but was a piece of cake to make! 

That's my kind of recipe!

Des and Goose said it Rocked!

 And just to let you know, I highly doubt you are going to have left overs!

Cheese & Broccoli Soup

It's a standard recipe right?

Matters not!

Who doesn't love a new recipe for Cheese and Broccoli soup?

I love soup, especially in the fall!

I love it in the spring, winter, and summer too!

What I really love is that no matter what time of year, it's simple to make!

Whip this up in a half hour!

Ingredients
1/2 c. butter
1/2 c. of each and any chopped vegetables of your choice 
(ie. potatoes, celery, green peppers, carrots, brocoli)
1/2 c. finely chopped onion
2 c. water
1 T. granulated chicken bouillon or 2 chicken bouillon cubes
---
1/2 c. butter
3/4 c. flour
4 c. milk
2 c. sharp cheddar cheese - Tillamook is my favorite!
Heat butter in pan over medium heat. Add vegetables and cook until tender, stirring occasionally. Add water and bouillion; bring to a boil and simmer 10 minutes. Heat remaining butter in a 2 quart pan. Stir in flour and cook until bubbly. Remove from heat. With a wire wisk gradually stir in milk until well blended. Cook over medium heat, stirring often until thickened. Do not boil. Stir in cheese until fully blended. Stir cheese mixture into vegetables and heat. Serve immediately. Serves about 8 to 10 people.  

The Secret To Making Incredible Pie Crust

Baked Potato Pizza

It's a pizza twist on an average baked potato. Average and Potato in the same sentence? I don't think so! I believe the greatest form of food God ever made is a potato! Potatoes in any form are simply divine by nature. I'd lose ten pounds this week if I just stopped eating Potato Chips! I'd lose another ten if I cut out fries. You can cook a potato any way you like and it will be the first choice on my plate! I love potatoes!
So here ya go. Enjoy this easy "I've Got A Million Things To Do/Don't Have Time To Cook" recipe!

Baked Potato Pizza

Ingredients:

• 9 Rhodes™Dinner rolls, thawed to room temperature
• 1 medium baking potato, baked and cooled
• 1/3 cup sour cream
• 1 tablespoon ranch dressing
• 1 1/4 cups grated cheddar cheese, divided
• 6 slices bacon, cooked and broken into pieces
• 1-2 cups fresh broccoli, steamed until tender
• 2-3 tablespoons chopped green onion
• salt & pepper, to taste

Instructions:
Spray counter lightly with non-stick cooking spray. Combine rolls together and roll into a 10x13-inch oblong shape. Place on a sprayed baking sheet. Poke with a fork several times to prevent bubbles from forming and pre bake at 350 F 10-15 minutes. Remove from oven to cool. Peel potato and cut into 1/2-inch cubes. Combine sour cream and ranch dressing and spread over cooled crust. Sprinkle with 1/2 cup cheese. Top with potato, bacon, broccoli, green onion and remaining cheese. Salt & pepper to taste. Bake an additional 10-15 minutes or until cheese is nicely melted.

Bake Time: 30 min

Skill: Intermediate
Prep Time: 45
Bake Time: 30
Servings: 8

Fresh Peach Cheesecake

I LOVE this recipe and always make it this time of year when the peaches are in season. I meant to make it up at the cabin over Conference weekend but left one of the key ingredients sitting home on my washing machine-still in the grocery sack!!! The peach jello! I was so bumbed! Missy and Gage tried to get me to make it with a different kind of jello, but I couldn't bring myself to do it.
So, I didn't get to make it at the cabin and brought all the ingredients home and made it on Monday night instead. My mom offered to make dinner if I brought the Peach Cheesecake! I gladly accepted the offer and we enjoyed Broccoli and Cheese soup with french bread and then cut into the cheesecake. It was a huge hit!
I cut my grandma a piece and when I put it on the plate my mom said, "Oh, she'll never eat all that. Grandma eats like a bird."
"Well, she can eat half and save the rest for tomorrow." I replied.
We got in the car and took her a piece. She sat down and gobbled the whole piece right up.
"Why don't you bring me a bigger piece next time." she said.
My mom and I just laughed. I guess we were wrong. She ate that piece of cheesecake so fast and then wanted more!
So, when the peaches come on each fall, get out this recipe and give your taste buds a party :)

This recipe should be called "Disappearing Peach Cheese Cake!"

Fresh Peach Cheesecake

Crust:
2 1/2cups crushed graham crackers
1 cube butter
6 Tbsp. powdered sugar
Mix together and set aside 1/4 cup.
Press the remaining mixture into 9x13 pan

Filling:
2 cups water
2 Tbsp. cornstarch
1 cup sugar
3oz. (small box) peach jello
4 cups sliced peaches
Mix water, cornstarch and sugar in pan. Heat to a slow boil then remove from heat and add jello. Let cool and then add peaches. Pour over crust and then chill in fridge.

Topping:
8oz. softened cream cheese
3Tbsp. milk
1 cup powdered sugar
2 cups cool whip
Mix cream cheese, milk, powdered sugar and then add cool whip. Put on top of chilled peach mixture and then sprinkle with the remaining 1/4 cup of topping.
YUMMY!!!

Best Pie Crust Recipe Ever!

I know I'm jumping the gun posting my pie crust recipe when it's just the first of September, but do to some requests I'm going to put this recipe on now verses waiting until November when the pie making really takes off.

First of all if you have any intentions of producing a simply magnificent pie then you will need to invest in a Bethany Pie Board. They're not cheap, but worth every single penny you will pay and you'll thank me after you've used it just once! You can find them on line. Just type in Bethany Pie Cloth and you'll be able to track one down.

My mother has a mid winter cobbler recipe that is mouth watering good. Gavin begs for it the second peaches come on. I've always hated making it though because the pie dough for this recipe is so temperamental. Well, not anymore. Now that I have my Bethany pie board the crust is a cinch! So get one today, you'll love it!

The Crowther women started our pie making day tradition so many years ago I can barely remember. I know Emy was still in high school so it's been a while since we've been seriously embedded in our yearly ritual of making pies for Thanksgiving. Every year we bake over twenty pies. It's crazy.

I learned how to make pie from Marie Loyd years ago when I decided to attend a Relief Society homemaking night. Wow, am I ever glad I didn't miss out on this night of instruction! Marie is the Brigham City Queen of pie making. She's made more pies than anyone can count. Thanks to her, our tradition began and we're twenty years strong now.

Over the years we have learned many a lesson the hard way, and now our pie making days are down right scientific. We've picked up quite a few little secrets here and there as we've attempted to strive for pure perfection. We've taken tips from anyone and everyone who has ever baked a fairly decent pie. We've gleaned hints from books, television, magazines, the Kitchen store on 25th street, Martha Stewart, John Dixon, and Marie Loyd, and meshed them all together. Someday the Crowther women are going to write a book on how to make the perfect pie!

The pie crust recipe featured here was given to us by the owner of the 25th street kitchen store, I can't remember what the name of that place is, but thanks to their advice the Crowther's were introduced to the best pie crust recipe ever and the Bethany Board. These two tips have been absolutely the best tips anyone has ever given us on making pie! Every girl in the Crowther Clan now owns a Bethany Board and we would never even think of trying out a different pie crust recipe!

So here's your INSTRUCTIONS to the best pie crust recipe ever!

CRUST
1 and 1/4 cups unbleached flour
2 Heaping Tbsp Sugar
Pinch of Salt
1/2 cup of Unsalted Butter
4 Tbsp Chilled Ice Water

You'll need a Bosh or a Kitchen aide to make this recipe work well. If you don't own a Bosh or a Kitchen aide, any man will allow you this extravagant purchase of either one of these fine machines when you bake him his first pie! One pie and he'll be asking you why you didn't buy one sooner!

Be sure to fluff your flour good before measuring it out. Then take 1 and 1/4 cups of unbleached flour. Do not pack it in the cup!!! Just scoop up the fluffy flour and tap it down with the back of a butter knife, not a packing motion but a tapping chopping motion. Then drag it off level with the back of the knife. If your dough turns out too stiff and not soft, you've packed your flour. Keep it fluffy! Marie Loyd says to always use 'unbleached flour' when making pies. I'm a believer. That's all I ever use now.

Place the flour in your Bosh.

Next add a pinch of salt and 2 generous heaping Tablespoons of sugar. (The generous and heaping part is my idea - hee hee - you can never have too much sugar!)

Get a small glass bowl and place a cup or so of water in it with lots of ice. Get the water good and chilled.

Start your mixer and begin thinly shaving 1/2 cup or 1 stick of unsalted butter fresh out of the fridge into the flour mixture until a nice course meal forms. Do not allow your butter to sit out and get soft before the shaving process. Pull it right out of the fridge and shave. Let your blender spin as you shave the butter in with a sharp knife. Like I said, it will start to look like course meal.

While the blender continues to mix and the mixture is looking well blended, add 4 Tablespoons of ice water, one tablespoon at a time into the churning mixture. Soon a ball will start to take shape and then you are ready to go. Turn your mixer off and pat the dough into a nice round ball. Place it in some saran wrap and place it in the fridge and chill well for no less than 30 min.

Remove the ball and roll out your dough on your Bethany Board. Be sure to lightly flour your board and keep it floured as you roll out your dough. Re-flour and turn your dough often.

We use one ball of dough for the top and one ball of dough for the bottom. If you roll your dough out carefully, the excess from both of these usually makes a third ball you can then use for another top or a bottom.

Remember: The dish you are making is only as good as the ingredients you use to make it with. I use top quality unsalted butter, usually Tillamook, and my ingredients are always fresh!

Happy Baking!

Side Note: How to care for you Bethany Cloth
I do not wash my Bethany cloth after making crusts every time. I take it outside and scrape all the excess flour with a flat spatula. I get all the excess flour off and clean it good and store it in my pantry. When the oil from the butter starts to build, that's when I wash it in scalding hot water. I wash it by hand with my Playtex plastic gloves on. Then I rinse it good and let it air dry.

Best Fresh Peach Pie Ever

I have a friend. Her name is MaryAnn. Anything she cooks tastes divine. That's all I need to say. You don't need any more information than that! You can watch any recipe appear on my blog, now mind you, if you read the name "MaryAnn" anywhere, I mean anywhere, in the post then just run to your kitchen immediately and whip it up!
If it doesn't taste spectacular, then you are a lousy cook. Because anything that comes from MaryAnn's recipe box is to die for!
You are wondering where the picture is of the "Peach Pie." If I make a recipe and I am going to put it on the blog then I always take a picture... right?  That would be true if I could put down my fork long enough to pick up my camera! When you make this pie, just know one thing... it isn't going to last long. You had better have your plate ready or you are not going to get a piece.
Enjoy this recipe! It is a winner!

Fresh Peach Pie

Glaze
Mash 2 peaches in a sauce pan and add
3/4 cup sugar
3 Tbsp corn starch
1/2 cup water

Cook until it boils  and thickens (stir constantly) then take off the heat and add
1/2 tsp. Almond ext.
2 tbsp REAL Butter!
(told you it was going to be good.)

Prepare and Bake your Shells. (Look up the Crowther pie crust recipe, you'll love it.)
Slice your fresh peaches into the baked and cooled shell and cover with the glaze.

Top with a Mountain of REAL WHIP CREAM! To put cool whip on this pie is the ultimate sin!
Grab your fork before it's all gone!

Plum Jam--- Don't Miss Out On This Fabulous Recipe!

I'm going to start this post by telling you about a girl who is near and dear to my heart. Val is just like a daughter to me and I think the world of her! Besides being the greatest person ever she is quite talented in the kitchen.
I can't take credit for finder her though. Kudos would have to go to Emilyn for that. She and Val were roommates back in college. She has been her friend ever since.
During those university years I sent my adopted son up to check out the girls in D4 and Brian immediately took a liking to Val! Soon he was a regular at the D4 apartment, then he married her and that's how she became my adopted daughter.
Val and Brian are always doing nice things for me. They are the greatest kids ever and they are so thoughtful. Last year they brought me over some jam. I've eaten a lot of jam in my life. But when my family cracked open a jar of this delicious jam we were all very surprised. It didn't take the jam long to disappear.  Immediately my kids started hammering me for more jam.
I kept telling Val, "You've got to teach me how to make that jam!" She took pity on the kids and kept bringing over one jar after another. She'd bring jars for birthdays and every time I ran out. I hate canning and I know how I feel about giving my canning away. It's a loving generous heart that gives their hard work away and Val kept doing just that.
I'm so excited this week she's going to show me how to make it. She even offered to can my jam for me. I love this girl! Who offers to can for someone else? Not me! I want to kiss her!

So prepare yourself, this jam is so good you want to spoon it right out of the jar! And it has a secret ingredient in it. You're going to love it.

It tastes divine on warm homemade bread or anything else you want to slather it on! Don't say I didn't warn you!

Plum Jam (Best made from Italian plums or there like.)

1 (6 oz) pkg. Jello (any flavor)
3-4 cups of sugar
4 cups prepared plums
2 Tbsp lemon juice

Prepare plums by slicing in half to remove the pits. Put plums in blender with skins. Blend until it starts to whirl. Put all ingredients in a big pan and mix. Cook to a slow boil for about 10 minutes. When the jam stays in between the tines of a fork after dipping it in the mixture, it is done. Put in canning jars with clean boiled lids. Hot water bath for 15 mins. (You can use any flavor of Jello. Try them all. Our favorites were grape, raspberry, and blackberry!)

Sloppy Jose

Crack Out Your Best Baked Potatoes For This Recipe!

The Blanch girls like to play Bunko. A few months ago I hosted the event at my house and thanks to my friend Staci and running into her at the grocery store, I had a new dish to fix. Sloppy Jose's turned out to be a big hit that night and I promised I'd put the recipe on the blog, then I went to bed and forgot all about it.
Last night we had another fun game of Bunko and after it was all over, my cute niece reminded me I hadn't put the recipe on the blog. (I would forget my head if it wasn't attached.)
You're going to love this. You're family is going to love it too! It's so simple to make and it tastes delish'! Thanks Tate for reminding me.

1 lb. of Ground Beef
1 Chopped Onion
1 16 oz can Tomatoes (I like the mexican stewed tomatoes, they have a little kick to them. Or the regular Italian stewed tomatoes if you don't want it as spicy. I also like to blend my tomatoes in the blender for a bit. I don't like my tomatoes chunky. Personal preference.)
1 4 oz Green Chiles (diced)
1 8 oz Tomato Sauce
1 tsp Salt and Pepper
1/2 tsp Oregano
1/4 tsp Garlic
1/4 tsp Cumin
1 4 oz Tomato Paste
1 Tbsp Worcestershire Sauce

Brown meat and onions. Stir in the other ingredients. Simmer about an hour. Serve over baked potatoes with sour cream and cheese, and any other toppings you'd like.

Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

These little goodies are divine! And you're going to want more than one!

2/3 cup granulated sugar
Zest and juice of 1 lemon
2 cups all-purpose flour
2 tsp. baking powder
1/4 baking soda
1/4 tsp salt
3/4 cup buttermilk or sour cream
2 large eggs
1 tsp vanilla
1 stick (8 Tbsp.) butter, real butter, melted until browned and cooled.
2 Tbsp poppy seeds
2 Tbsp sugar

Now for the Glaze

1 cup powdered sugar whisked together with 2 or 3 Tablespoons of lemon juice

Place a rack in the center of the oven and preheat oven to 400 degrees F.  Line a 12 mold, regular sized muffin tray with paper muffin liners, place the muffin pan on a baking sheet and set aside.  

In a large bowl, rub the granulated sugar with the lemon zest until the sugar is lightly colored and scented with lemon.  Whisk in the flour, baking powder, baking soda and salt.  In a medium sized bowl whisk together the eggs, buttermilk (or sour cream) vanilla extract, melted butter and lemon juice.  

Add the wet ingredients to the dry ingredients and fold together.  When almost thoroughly mixed, add the poppy seeds.  Divide batter between muffin cups.  Sprinkle each would be muffing with granulated sugar.  

Bake for 15 to 18 minutes or until the tops are golden and a skewer inserted in the center of the muffin comes out clean.  

Let cool in the pan for 5 minutes then transfer to a wire rack to cool completely before glazing.  If you’re freezing the cupcakes for future eating, skip the glaze.  It doesn’t freeze well.

Summer Salsa

Fresh Summer Salsa Recipe

7 or 8 diced Roma tomatoes (if small get 8)
1-2 diced cucumbers (depending on size)
2 cans shoepeg corn
1-2 Tablespoons dried onion
½ cup Olive Oil
¼ cup Apple Cider Vinegar
2 plus Tbsp Cholula sauce
1 plus Tbsp Green Tabasco suace
1 plus Tbsp dried Cilantro
1 tsp Salt and a little pepper

(add or take away from the sauces according to spice preference; note: it gets hotter the longer it sits) For those that like it hot and spicey, throw in some red tobasco sauce too.

Mix together. Let sit long enough for the dried onions to hydrate. Enjoy with favorite tortilla chips! Yum!

This is the post after the post! Thanks Em for posting this on the blog in honor of my birthday!!! I've been literally bugging the tar out of Emilyn to give me this recipe. There for a while I was beginning to think she was holding out on me as a form of torture. This salsa has become my absolute favorite. Every time we have a party or a gathering and Em asks, "What can I bring?" I nod my head and request her salsa. Thanks Em, Love--- Love--- Love it!!! I'm so glad you are such a wonderful daughter and wonderfully goo cook too!

Southern Banana Pudding

I have this pretty glass bowl I rarely use. At my house food is consumed at a speeding rate faster than anyone has time to notice, therefore we've abandoned pretty. I didn't know it until my friend from the Alabama explained it to me, but banana pudding to Southerners is like funeral potatoes to Mormons, it's always on the menu.
Another friend of mine shared with me an old time banana pudding recipe from one of the prominent women in PC known for her tremendous pies. As hard as I tried and as many times as I swore I was going to make it work, it always turned out runny. That's why I was so excited when another friend of mine shared her great grandmother's recipe with me. Try it. You're going to love it.

Scald 1 1/2 cups of milk. From 1 percent to whole... it doesn't matter what kind.
While waiting for the milk,
mix together:
1/2 cup sugar
2 Tbls cornstarch
1/2 cup sugar
2 egg yolks
dash salt

add 1/4 cup - 1/2 cup or so scalded milk to cornstarch mixture. This prevents the egg yolks from cooking, stir well, then add to the remaining scalded milk. Stir with a wire whisk on medium to medium/low heat until thickened. Stir constantly to prevent burning.

Layer with vanilla wafers and bananas, put 1/2 pudding on top of that and repeat layers. Top with fresh whipping cream.


If you'd like to make it in a 9/13 pan just triple the pudding recipe, use 1 box of vanilla wafers and about 8-10 bananas.


I gave this recipe to my neighbor and she asked me if I forgot and left off the vanilla. No vanilla in this delicious dish! Enjoy!!!

Double Chocolate Zucchini Bread

Ok, if the recipe says, "Double Chocolate" then I'm in deep trouble! Double chocolate just translates into double the amount of times you revisit the pan to cut another piece.  I have to thank my friend Shay for sharing this recipe. And all I have to say is, welcome to visiting the treadmill more after getting a hold of this treat! They should just call it, "Double My Waist!"


Double Chocolate Zucchini Bread

2 c. grated zucchini
4 c. flour
½ c. cocoa
1 ½ c. sugar
1 tsp. baking soda
½ tsp. salt
1 tsp. cinnamon
½ tsp. nutmeg
1 ½ c. oil
3 eggs
1 ½ c. milk
2 tsp. vanilla
1 c. chocolate chips

Preheat oven to 350 degrees.

Butter 2 (8x4) loaf pans.

Grate zucchini.

In a large bowl, combine flour, cocoa, sugar, baking soda and powder, salt, cinnamon, and nutmeg.

In another bowl combine zucchini, oil, eggs, milk, and vanilla.

Stir zucchini mixture into the flour mixture, just until blended. Mix in the chocolate chips. Pour batter into prepared pans.

Bake until a toothpick inserted into the center of the bread comes out clean, about 55 to 65 minutes.

Cool on rack for 10 minutes, then remove from pans and cool completely.