Monday, September 17, 2012

Mom's Famous Salsa

In a food processor put in the following order:
1/4 Cup cilantro
1 tsp. lime juice (or lemon)
1/2 small onion
6 tomatoes
1 serrano pepper of jalapeno
1 tsp salt  (or to taste)
Mix till coursly chopped (about 5 sec once it gets going)
My food processor is small so I only put in less than half the tomatoes. I mix it, then dump it in a bowl, then put the rest of the tomatoes in the food processor, mix till coarsely chopped, then add that to the first mixture and stir it. 
For dad's I put in about 4-6 peppers to make it hot and a whole small onion.  I also add a normal green pepper sometimes since we have so many and it gives it a good flavor. 
I can make you guys some more if you want.  I just need more peppers and maybe cilantro, but I should have the rest. 

Thursday, August 30, 2012

Tomato Basil Soup


    • 5 cloves
    • 1 tablespoon olive oil
    • 2 tablespoons butter
    • 1 medium onions, finely chopped
    • 2 lbs plum tomatoes, ripened and roughly chopped
    • 2 cups vegetable stock
    • 1/2 cup dry white wine
    • 1/2 cup fresh basil, shredded and loosely packed
    • Optional:  heavy cream 2 table spoons
    • salt & freshly ground black pepper


  1. Heat the oil and butter in a large saucepan until foaming.
    Add the onion and roasted garlic. Cook gently for about 5 minutes, stirring, until the onion is softened but not brown.
    Stir in the chopped tomatoes, then add the stock, white wine and salt and pepper to taste.
    Bring to a boil, then lower the heat, half cover the pan, and simmer gently for 20 minutes, stirring occcasionally.
    Process the soup with the shredded basil in a blender or food processor, add back to pan
    Add the cream and heat through, stirring to a hot eating temp
    Check the consistency and add more stock if necessary, then season with salt and pepper.

Sunday, August 26, 2012


These are they way I remember Snickerdoodles. 

Soft and Chewy Snickerdoodles
Recipe from Cooks Illustrated Cookbook, instructions slightly adapted
1 3/4 cups sugar (12.25 oz), divided
1 tablespoon ground cinnamon
2 1/2 cups (12.5 oz) all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon table salt*
8 tablespoons (1 stick) unsalted butter* (not margarine) at room temp
8 tablespoons vegetable shortening
2 large eggs
*if using salted butter, just omit table salt
Preheat oven to 375 degrees.  line 2 baking sheets with parchment paper.  Combine 1/4 cup sugar and cinnamon in shallow dish and set aside.  Whisk flour, cream of tartar, baking soda, and salt together in medium bowl.
Beat butter, shortening, and remaining 1 1/2 cups sugar together on medium speed until light and fluffy, 3-6 minutes.  Beat in eggs, one at a time, until incorporated, about 30 seconds, scraping down bowl as needed.
Reduce speed of mixer to low and slowly add flour mixture until combined, about 30 seconds.  Give dough final stir to ensure that no flour pockets remain.
Working with 2 tablespoons of dough at a time, roll into balls.  Working in batches, roll dough balls in cinnamon sugar mixture to coat and set on prepared baking sheet spaced 2 inches apart.
Bake 1 sheet at a time until edges of cookies are set and just barely beginning to brown, but centers are still soft and puffy, about 10-12 minutes.  The cookies should look raw between the cracks and seem underdone.  Let cookies cool on baking sheet for 10 minutes, then transfer to a wire rack and let cool to room temperature.  Makes about 2 dozen 3-4 inch cookies.found on ourbestbites

Monday, July 23, 2012

Grilled Brown Sugar Chicken Wings

Posted at:
Adapted from:
  • 4 lbs chicken wings (1 large frozen bag from Walmart was used here)
  • 4 Tbsp olive oil
  • 5 heaping Tbsp brown sugar
  • 2 tsp onion powder
  • 1-2 tsp chili powder (depending on the heat you want)
  • 2 tsp paprika
  • 2 tsp salt
  • 2 tsp pepper
  • 2 Tbsp lemon juice
Combine all but the wings in a bowl.  Place the wings into a large ziplock bag and pour the seasoning mixture over the wings.  Seal the bag up, getting as much air as possible out.  Mix thoroughly, letting the seasoning coat all the pieces.  Let it sit for about 3-5 hours, mixing it around about every hour or so.  Grill on a hot grill (medium heat) for about 5 minutes per side, until cooked thoroughly.

Friday, March 2, 2012

Best Chocolate Cake

2 cups flour
2/3 cup Hershey's cocoa
1 1/4 tsp. baking soda
1/4 tsp baking powder
1 2/3 cup sugar
4 eggs
1 tsp vanilla
1 cup best foods real mayo
1 1/3 cup water

Grease and flour bottoms of 2 9" cake pans. Mix first 4 ingredients, set aside. In large bowl with mixer at hight speed beat next 3 ingredients 3 min. until light and fluffy. At low sped beat in mayo. Add flour mixture in 4 additions, alternating with water, beginning and ending with flour. Pour into pans, 350 for 30-35 min. Cool 10 minutes, then dump out of pans. Then frost.

Chocolate Cream cheese frosting recipe (we made this up)

heat in pan: 1/4 cup butter and 1 pkg semisweet chips  remove from heat...
Then stir in 1 8 oz. cream cheese
Add lots of powdered sugar (until desired consistancy)
Add 1 tsp vanilla
(We also did a 1/2 capfull of strawberry extract, chopped up real strawberries for the middle and top)

Mom's Cherry Chocolate Cake

1 pkg plain devil's food cake mix
1 can 21 oz. cherry pie filling
2 large eggs
1 tsp. pure almond glaze
(mom and I like to throw a bunch of chocolate chips in the batter too. and a little almond extract)

Chocolate glaze

1 cup sugar
1/3 cup butter
1/3 cup whole milk
1 pkg 6 oz semisweet chocolate chips
(we add almond extract. VERY much better)

Mix up the cake stuff and beat very well. Add choco chips if desired. Cook in a 9X13 pan at 350 for 30-35 minutes. Let cool while you prepare the glaze.

Glaze: Stir and melt butter, sugar, and milk over med-low heat until it comes to a boil. Boil for 1 minute. Remove from heat and stir in choco chips until melted, pour over warm cake. Will be think but will set up on cake.

Monday, February 13, 2012

Petite Lasangnas

Petite Lasagnas

recipe slightly adapted from Hungry Girl
(makes 12)
12 oz raw ground turkey
¼ tsp salt, divided
¼ tsp pepper
1 cup chopped onion
½ cup chopped mushrooms
14.5 oz can crushed tomatoes, or tomato sauce
2 cloves garlic, minced
3 tsp dried oregano, divided
½ tsp dried basil
1 ½ cups part skim ricotta cheese
24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept)
1 1/2 cups shredded mozzarella cheese

Preheat oven to 375ºF. Heat a large skillet over medium heat. Add the turkey, onions, mushrooms, salt, and pepper. Crumble the meat and saute the mixture for about 10 minutes, or until the turkey is cooked through. Add the garlic and stir constantly for 30 seconds.
Add the crushed tomatoes and 2 tsp of oregano. Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.
In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Stir to mix well. Set aside.
Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.
Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the turkey tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 2 tsp of mozzarella.
Gently press another wonton wrapper on top of the mozzarella layer.
Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.
Bake for 10 minutes, or until the cheese has melted.
Let the cups cool, remove them from the pan, and serve!

Nutrition Info for 1 petite lasagna:
Calories: 181.2, Total Fat: 7.9g, Cholesterol: 41.9mg, Sodium: 389.5mg, Total Carb: 13.6g, Fiber: 1 g, Sugars: 1.6g, Protein 14.1g

Monday, January 30, 2012

Dijon braised brussels sprouts

These are my new favorite way to  eat.    Totally satisfying by themselves, and they're pretty.

Dijon-Braised Brussels Sprouts
Serves 4 as a side dish
1 pound brussels sprouts
1 tablespoon unsalted butter
1 tablespoon olive oil
Freshly ground black pepper
1/2 cup dry white wine
1 cup broth (chicken or vegetable)
2 to 3 shallots, peeled and thinly sliced
2 tablespoons heavy cream
1 tablespoon smooth dijon mustard (or more to taste)
2 tablespoons chopped flat-leaf parsley (optional)
Trim sprouts and halve lengthwise. In a large, heavy 12-inch skillet heat butter and oil over moderate heat. Arrange halved sprouts in skillet, cut sides down, in one layer. Sprinkle with salt and pepper, to taste. Cook sprouts, without turning until undersides are golden brown, about 5 minutes. [Updated to note: If your sprouts don't fit in one layer, don't fret! Brown them in batches, then add them all back to the pan, spreading them as flat as possible, before continuing with the shallots, wine, etc.]
Add the shallots, wine and stock and bring to a simmer. Once simmering, reduce the heat to medium-low (for a gentle simmer), cover the pot with a lid (foil works too, if your skillet lacks a lid) and cook the sprouts until they are tender can be pierced easily with the tip of a paring knife, about 15 to 20 minutes.
Remove the lid, and scoop out brussels. Add cream and simmer for two to three minutes, until slightly thickened. Whisk in mustard. Taste for seasoning, and adjust as necessary with more salt, pepper or Dijon. Pour sauce over brussels, sprinkle with parsley, if using, and serve immediately.

Honey whole wheat

I halved the recipe to make two loaves.

3 tbls yeast
4 cup really warm water
3/4 cup honey
10-11   cups freshly ground whole wheat (if using store bought decrease the amount of flour)
3 tsp of salt

combine first 3 ingredients and set for about 5 minutes. Then add flour, mix and add salt. Let it.  The dough should be VERY sticky. Let it rise for 15 minutes then kneed for 4 minutes.  Shape into  two bread pans and let it rise for 30 minutes.  Bake at 350 for 30 minutes.  Place a swallow pan of water underneath if you want to.    This definitly beats buying this bread for 4-5$ each.

Sunday, January 8, 2012

Macadamia halibut or Talipia

Ground macadamia nuts make a fabulous coating for mild halibut fillets baked in the oven and finished with chopped cilantro. Cod or other thick firm-fleshed whitefish may be substituted for the halibut.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes


  • 1 cup all-purpose flour
  • 2 large eggs
  • 1/8 teaspoon cayenne pepper
  • 1/2 pound unsalted roasted macadamia nuts, very finely chopped
  • 1 pound fresh halibut, cut into 1/4-pound fillets
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 2 Tablespoons chopped fresh cilantro leaves, for garnish


Preheat the oven to 375 degrees F. Lightly butter a baking sheet.

Place the flour in a shallow bowl. In another shallow bowl, beat the eggs with the cayenne pepper. Place the chopped macadamia nuts in a third shallow bowl.

Dredge the halibut fillets in the flour, shaking off any excess. Dip them in the egg mixture and then dredge them in the ground nuts, being sure they are covered completely. Place the fillets on the prepared baking sheet, and drizzle each fillet with 1 tablespoon of the melted butter.

Bake in the center of the oven until just done, 10 to 15 minutes. (Test the edge of one of the fillets for doneness by probing it gently with the tines of a fork; if the flesh flakes easily, it is done.)

Garnish with fresh cilantro

Chocolate Caramel Cookies

1 pkg. Rolo's
1 box Devils Food Cake mix
2 eggs 
1/3 c. oil

Mix cake mix, oil, and eggs. Take a small ball of dough and form a ball around the rolo. (Only use enough dough to cover the rolo so it can spread through the cookie.)

Place on greased cookie sheet and bake at 350 for 7-8 minutes. Yields about 3 dozen.

Sprinkle with powdered sugar, if desired.

found at

Sloppy Joes

Pork roast
barbecue sauce
12 oz can of root beer.

Make rolls with roll recipe

Put a average sized pork roast in the crock pot with a can of root beer.  Cook on High for 6 hours.  Take out and shred pork.  Mix with your favorite barbecue sauce until desired consistency.