Monday, December 5, 2016

Baked Chicken and Rice

1 box Uncle Ben’s Long Grain Wild Rice (original recipe)  3/4 cup of rice
1 can cream of mushroom soup
1 can cream of celery soup
1 can water
(You can add another can of water for moister rice.)
Chicken breasts or tenders 4 - 5 oz ea.
Directions :
In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and
one can of water. 
If using white rice, replace Uncle Ben's with 3/4 cup of rice add more water.
Add the extra can of water for moist rice.
Arrange the raw chicken on top of the rice mixture….
Cover and seal with foil……
Bake at 350 degrees for 2 1/2 hours .

(another recipe called for 50 min)
Campbells recipe

Saturday, November 26, 2016

Crispy Sliced Roasted Potatoes


1 1/4 pounds red-skinned potatoes
2 tablespoons olive oil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Add Checked Items To Grocery List


Place a rimmed baking sheet in the center rack of the oven and preheat the oven to 425 degrees F.

Thinly slice the potatoes about 1/8-inch thick and toss with the oil, salt and pepper. Carefully spread the slices on the hot baking sheet in a single layer and roast until golden and crispy, turning with a metal spatula occasionally and spreading them out to cook evenly, 30 to 35 minutes.

Read more at: 

Wednesday, November 23, 2016

Spaghetti Carbonara

Spaghetti carbonara

400g dried spaghetti
2 tbsp extra virgin olive oil
150g pancetta, cut into thick, short matchsticks
Black pepper
4 large egg yolks, beaten
100g parmesan, grated
20g pecorino, grated

1 Bring a large pan of salted water to the boil and cook the spaghetti according to the packet’s instructions.
2 Meanwhile, heat the olive oil in a large, heavy-based frying pan and saute the pancetta until it is starting to crisp and is turning golden brown.
3 Just before the spaghetti is done, scoop out a cupful of the cooking water and set aside. Drain the pasta and transfer to the pan of pancetta. While still on a low heat, coat every strand of spaghetti with the oil and make sure the pancetta is well incorporated. Add a few good twists of black pepper, too.
4 Remove the pan from the heat. Add the egg yolks and parmesan, then stir well with a splash or two of cooking water. Continue until the glossy sauce coats all the pasta strands.
5 Divide equally on to four warmed plates. Add the grated pecorino and a few more twists of black pepper.

Oven Roasted Barbecue Potatoes

Serves: Makes 4 servings.
  • Preheat oven to 400°F. Toss potatoes with oil in large bowl. Add Barbecue Seasoning; toss until evenly coated.
  • Spread potatoes in single layer on foil-lined 15x10x1-inch baking pan coated with no stick cooking spray.
  • Bake 40 minutes or until potatoes are tender and browned, stirring halfway through cook time.

Sunday, November 20, 2016

Tuesday, October 25, 2016

Tostones potatoes

This is a description of cooking small potatoes and then frying them.

The term seems to come from a technique for preparing plantains. Sub in potato.

May try this technique with cut up potatoes to see if there is an easier way to something similar to "hot potatoes" which we cook, but are a bit of a pain to prepare.

As enjoyable as pounding the lights out of an innocent garlic clove or olive may be, probably the most satisfying flat food to prepare is Susan Spungen’s potato “tostones.” You steam baby potatoes until they’re just tender, let them cool enough to be handled, then press them between your palms until they flatten a bit and you hear their skins begin to snap. Next, you heat up some oil in a skillet and fry the potatoes until they’re nice and brown on their flat sides. Each potato is then crisp and caramelized but still moist inside.

Another more of a recipe


  • 12 to 15 baby red or yellow potatoes (about 1-1/2 oz. each; 1-1/2 to 2 inches in diameter)
  • 2-3/4 tsp. kosher salt
  • 1/2 cup extra-virgin olive oil


Boil the potatoes:
Put the potatoes in a large saucepan (preferably in one layer) and cover with at least an inch of water. Add 2 tsp. kosher salt to the water. Bring the water to a boil over high heat, reduce to a simmer, and cook the potatoes until they are completely tender and can be easily pierced with a metal or wood skewer. Make sure they are cooked through but don’t overcook. The total cooking time will be 30 to 35 minutes.
While the potatoes are cooking, set up a double layer of clean dishtowels on your countertop. As the potatoes finish cooking, remove them individually from the water, and let them drain and sit for just a minute or two on the dishtowels.
Flatten and cool the potatoes:
Fold another dishtowel into quarters, and using it as a cover, gently press down on one potato with the palm of your hand to flatten it to a thickness of about 1/2 inch. Repeat with all the potatoes. Don’t worry if some break apart a bit; you can still use them.
Cover a large rimmed baking sheet with aluminum foil; put a sheet of parchment on top of the foil. Transfer the flattened potatoes carefully to the baking sheet and let them cool completely at room temperature.
Roast the potatoes
Remove the pan of potatoes from the refrigerator, if prepared ahead. Heat the oven to 450°F. Alternatively, if you have a convection function, turn it on and set the temperature at 400°F. Sprinkle the potatoes with about 3/4 tsp. salt and pour the olive oil over them. Lift the potatoes gently to make sure some of the oil goes underneath them and that they are well coated on both sides. Roast the potatoes until they’re crispy and deep brown around the edges, about 30 minutes if using a convection oven, 30 to 40 minutes if roasting conventionally, turning over once gently with a spatula or tongs halfway through cooking. Serve hot.


Thursday, August 11, 2016


Passata, Italian salsa.  yummy stuff


  • 15 Fully ripened medium to large tomatoes, halved.
  • 1 Large, finely chopped red onion.
  • 2 tbls Olive oil.
  • 4 Pealed and chopped cloves of garlic.
  • 1 tbls Finely chopped basil.
  • 1 Desert sp Sundried tomato paste.
  • 1 Desert sp Tomato puree.
  • 1 tsp Course ground black pepper.
  • Salt to taste.
  • Makes approximately 1 ltr.


    1. Place the tomatoes, garlic, basil and black pepper into a blender and liquefy.
    2. Using a large frying pan gently fry the red onion in the olive oil until just golden. Add to blender and liquefy.
    3. Pour the blender contents into your large pan and bring to the boil. Add the sun dried tomato paste and tomato puree and thoroughly mix. Now gently simmer, stirring frequently for 10 - 15 minutes and reduce until you have the perfect passata.


Taco Soup Linda Ellenburg


1 pound ground beef
1 onion, chopped
1 (16 ounce) can chili beans, with liquid
1 (15 ounce) can kidney beans with liquid
1 (15 ounce) can whole kernel corn, with liquid
1 (8 ounce) can tomato sauce
2 cups water
2 (14.5 ounce) cans peeled and diced tomatoes
1 (4 ounce) can diced green chile peppers
1 (1.25 ounce) package taco seasoning mix


In a medium skillet, cook the ground beef until browned over medium heat.
Drain, and set aside.
Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker.
Mix to blend, and cook on Low setting for 8 hours.

Wednesday, July 27, 2016

Old Fashioned Goulash

  • 2 lbs ground beef or turkey
  • 3 tsp minced garlic
  • 1 large Yellow onion, diced
  • 2 1/2 cups water
  • 1/2 cup beef broth
  • 1/3 cup olive oil
  • 2 (15-ounce) cans tomato sauce
  • 2 (15-ounce) cans diced tomatoes
  • 1 T Italian seasoning
  • 1 T Adobo Seasoning
  • 3 bay leaves
  • 1 T seasoned salt
  • 1/2 T black pepper
  • 2 cups elbow macaroni, uncooked
  • 1 cup shredded Mozzarella Cheese
  • 1/2 Cup Shredded Cheddar Cheese
  1. In a large pan, saute your ground meat in skillet over medium-high heat until HALF cooked, remove from heat.
  2. Add garlic, onions, olive oil & until meat is fully cooked.
  3. Add water and broth, tomato sauce, diced tomatoes, italian seasoning, bay leaves, and seasoned salt, pepper and adobo seasoning. Mix well.
  4. Lower heat and cover - allow to cook for about 20 minutes, stirring occasionally.
  5. Add in the uncooked elbow macaroni to the skillet, stir well until everything is combined
  6. Cover once again and allow to simmer for about 30 minutes
  7. Once cooked, remove the bay leaves
  8. Add only the cheddar cheese and mix until combined
  9. Add mozzarella right before serving 

Tuesday, July 19, 2016

Slow Cooker Beef And Broccoli

Substitute 1 cup celery, peas, and carrots for broccoli.

Saved for the brown sauce, proportions, and cooking times.


Servings: 4
2 lbs sirloin steak or boneless beef chuck roast, sliced thin
1 cup beef broth
1/2 cup low-sodium soy sauce
1/4 cup brown sugar
1 Tbsp. sesame oil
4 garlic cloves, minced
4 Tbsp. cornstarch
4 Tbsp. water
1 head of broccoli, cut into florets

For serving:

White rice, cooked


In the insert of the crockpot, whisk together beef broth, soy sauce, brown sugar, sesame oil, and garlic.
Place slices of beef in the liquid and toss to coat.
Cover with lid and cook on low heat for 4 hours.
After 4 hours, whisk together cornstarch and water in small bowl. Pour into crock pot and stir to mix well.
Add the broccoli and gently stir to combine.
Cover with lid and cook 30 minutes to cook broccoli and thicken sauce.

Saturday, July 2, 2016

Oven-roasted Sausages, Potatoes, and Peppers


1-2 bell peppers, sliced
1 package (at least 1 lb) of your favorite sausage links (johnsonvilles,
evergood, generic smoked sausage, whatever you like. i used polish
sausages, 4 to a pack)
4-5 decent-sized potatoes (i prefer yukon gold or red bliss)
3 tbsp olive oil (yes, it has to be OLIVE oil)
1 small jar banana peppers
1 large onion, sliced
salt & pepper
*optional — 2 tsp dried rosemary
*optional — tsp creole seasoning


spray a large baking pan w/ nonstick spray (make sure there is at least
a small “lip” that provides a “side” to the pan, don’t use a flat baking
slice sausages into thin rounds, about 1/5″ thick. slice using a “bias” cut.
cut potatoes into 1/2″ chunks
slice onion and pepper into strips
place all ingredients on baking sheet and drizzle oil over. Hand toss
everything together in the oil, making sure everything feels coated.
add salt & pepper and spices (if using)
top w/ sliced banana peppers
bake at 400 for about 30-35 min, until potatoes are tender

Fried Cabbage with Bacon and Onions

1 medium head green cabbage, chopped loosely
3 slices bacon, chopped
1/4 large onion or 1/2 small to medium onion, chopped
1 TBSP Worcestershire sauce (optional)
1 stalk of celery (optional)
salt & pepper to taste

How to make it :

In a large pan cook the chopped bacon over medium to medium-high heat. 
Once the fat renders off and there's plenty of bacon grease in the pan,
add the chopped onion. 
Right when the bacon has just started to crisp, add the chopped cabbage,
salt, pepper and Worcestershire sauce (optional).  (also celery if desired)
Stir occasionally until cabbage is softened.  Leave some pieces to get a
little pan browned so don't stir very often.
Taste before serving as you may need to add more salt and pepper
depending on your preference.

Southern Baked Beans (Purtzer beans)


2 cups white navy beans, covered in water and soaked for 24 hours
1 tablespoon fresh thyme, chopped
1 tablespoon orange zest, minced
2 garlic cloves, minced
1/2 teaspoon dry mustard
2 tablespoons maple syrup or sorghum
2 cups chicken stock
6 slices bacon, cut into 3 inch lengths
1/2 teaspoon salt, kosher preferred


Preheat oven to 300F.
Strain the soaked beans and place them in a large heavy pot.
Cover by 2 inches of cold water and bring to a boil, then simmer
beans until they are tender. Skim any foam that rises to the top
and discard.
Drain the tender, cooked beans and reserve 1 cup of the cooking liquid.
Place the cooked beans and the 1 cup of reserved cooking liquid in
a heavy 3 quart baking dish or pot, with a lid. I use a really heavy
enameled cast-iron pan.
Add the thyme, orange zest, garlic, dry mustard, maple syrup and
chicken stock to the beans.
Arrange bacon over the beans; cover with lid and place in oven,
bake for 1 hour.
Remove the lid and bake for an additional 45 minutes.
Season with salt and serve from the baking dish

Wednesday, May 25, 2016

Cheez-it Meatloaf


2 lbs ground beef
1 cups Cheez-It crackers, crushed
1 packet dry onion soup mix
2 egg
1/4 cup sharp shredded cheddar cheese 


Pre-heat the oven to 350 Degrees F.
Crush Cheez-It Crackers.
Beat the egg.
Mix All ingredients.
Form into a loaf shape.
Place in a greased bread pan.
Cook for 40 minutes.
Coat the top with ketchup.
And place back in oven for 10 Minutes.


Friday, April 22, 2016

Leftover Ham recipe (Macaroni and Cheese, + peas)


    5 oz elbow macaroni
    1 Tbsp butter
    ½ cup finely chopped onion
    1 Tbsp flour
    1 cup milk
    1 cup shredded Swiss cheese
    ¼ tsp ground nutmeg
    pinch cayenne pepper
    salt and pepper, to taste
    2 cups diced cooked ham
    1 cup thawed frozen peas


  1. Preheat oven to 400°F. Cook 5 oz elbow macaroni according to package directions until al dente. Drain and return to pan; set aside.
  2. While pasta cooks, melt 1 Tbsp butter in a saucepan over medium heat. Add ½ cup finely chopped onion; cook 2 minutes. Stir in 1 Tbsp flour; cook 2 minutes, stirring constantly.
  3. Gradually stir in 1 cup milk; cook 1 minute or until thick enough to coat the back of a spoon. Remove from heat.
  4. Add 1 cup shredded Swiss cheese, stirring until melted. Stir in ¼ tsp ground nutmeg, a pinch of cayenne and salt and pepper to taste. Stir sauce, 2 cups diced cooked ham and 1 cup thawed frozen peas into pasta.
  5. Scrape into a greased 1-quart baking dish. Bake 10 minutes or until bubbly.

Tuesday, April 5, 2016

Grandma's Pot Roast

Makes 6 to 8 servings

3 pound boneless beef chuck roast
Kosher salt and ground black pepper
3 tablespoons canola oil
4 tablespoons butter
2 medium red onions, cut into quarters
4 carrots, peeled and cut into 2-inch pieces
3 stalks celery, cut into 2-inch pieces
1 rutabaga, peeled and cut into 12 to 16 pieces, about a pound
8 cremini mushrooms, halved
2 parsnips, peeled and cut into 2-inch pieces
1 head garlic, top cut off to expose cloves
¾ cup tomato paste
2 bay leaves
3 sprigs rosemary
1 ½ cups red wine, preferably cabernet
4 cups beef broth

1. Heat oven to 340 degrees. Season meat generously with salt and pepper. Heat oil in a large Dutch oven, or other heavy roasting pan with a lid, over medium-high heat. Sear the meat until a dark crust forms, three to four minutes per side. Remove meat to a plate.
2. Reduce heat to medium and add butter to the pan. Melt the butter and add the vegetables, stirring frequently and scraping the bottom of the pot, until the vegetables start to color, eight to 10 minutes.
3. Add tomato paste and cook, stirring frequently, until it darkens slightly, about five minutes.
4. Add bay leaves, rosemary and wine and cook, stirring occasionally, until liquid is reduced to a thick gravy consistency, five to seven minutes.
5. Return meat to the pot. Add broth, then cover the pot and transfer to the oven. Cook for two hours, 20 minutes.
6. Let roast sit at room temperature for at least 10 minutes. Remove meat to a cutting board to slice. Discard bay leaves and rosemary stems. Squeeze any garlic cloves remaining in their skins into the stew and discard the skins. Serve slices of meat in shallow bowls along with the vegetables and a generous amount of cooking liquid ladled over top.

Thursday, March 17, 2016

Penne Pesto salad

20 min  prep 4 servings 377 cals


    2/3 cup vegetable stock
    2 cloves garlic
    1 cup packed fresh basil leaves
    1/3 cup grated Parmesan cheese
    2 tablespoons pine nuts
    12 ounces penne pasta
    2 large tomatoes, seeded and chopped


In a small saucepan, combine stock and garlic cloves.

Simmer for about 5 minutes, or until garlic is soft. Alternatively, microwave on High for 5 minutes in a microwave safe bowl.
Add basil to the bowl of a food processor; chop fine. Blend in stock mixture.

Add Parmesan cheese and pine nuts; chop fine. Pesto can be refrigerated in an airtight container for up to 24 hours.
Cook pasta in a large pot of boiling, salted water until al dente.

Drain well, and return to pot. Stir in pesto to coat pasta. Toss with tomatoes.

Cucumber Tomato Salad

For the salad:
  • Approximately 3 cups peeled & sliced cucumbers
  • 3 Roma tomatoes, sliced into chunks
  • ⅓ cup chopped red onion
  • ¼ cup chopped fresh basil
For the dressing:
  • ¼ cup extra virgin olive oil
  • ¾ cup apple cider vinegar
  • ½ tablespoon red wine vinegar
  • ½ teaspoon dill weed
  • 1 teaspoon sugar
  • ¼ teaspoon salt (or to taste)
  • ¼ teaspoon pepper (or to taste)
  1. Place salad ingredients in large bowl and toss.
  2. Mix dressing ingredients in small bowl; stir to combine well & drizzle over salad

Carolina Cole Slaw

No Mayo, so more likely not to kill people @ picnics which don't have enough ice
  • 1 large head of cabbage, finely shredded
  • 1 medium bell pepper, finely chopped
  • 1 medium sweet onions, finely chopped
  • 2 carrots, grated or julienned*
  • 1 cup granulated sugar**
  • 1 teaspoon salt
  • 2/3 cup neutral flavor vegetable oil***
  • 1 teaspoon dry mustard
  • 1 teaspoon celery seed
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup white or apple cider vinegar

Combine the shredded cabbage, chopped bell pepper and chopped onions, and the grated or julienne carrots in a large serving bowl.

In a medium saucepan over medium heat, combine remaining ingredients; bring to a boil.

Simmer, stirring, until sugar is dissolved; cool slightly, then pour over vegetables and toss well.

Cover and refrigerate the salad until thoroughly chilled.

The recipe makes enough slaw for 8 to 10 servings.

 *A julienne peeler makes beautiful julienne strands of carrot, perfect for any salad or coleslaw.
***Use a neutral-flavored oil, such as corn oil, grapeseed, safflower, peanut, or canola.

Brunswick Stew

My favorite "soup" / stew at a lot of bbq places.

Note: Serve with coleslaw and hot corn bread.
1 (6-pound) chicken (or 2 smaller ones)
2 (28-ounce) cans peeled tomatoes
4 onions, chopped
1 (12-ounce) box or bag frozen chopped okra
2 (12-ounce) boxes frozen baby lima beans
2 (12-ounce) boxes frozen cut corn
1 clove garlic (optional)
2 tablespoons Worcestershire sauce
1/2 cup chili sauce
Salt and pepper to taste
5 boiling potatoes, boiled, peeled and whipped ( they give body to the stew so it can be eaten with a fork), about 4 1/2 cups total

1. Place chickens in a large, heavy-bottom pot and add water to almost cover. Cover and gently simmer until completely tender, so it can be removed from bones, 1 to 1 1/2 hours. Shred the meat, rather than cutting it up, but leave some fairly sizable pieces. Put the meat back into the broth (if there seems to be too much, put some aside for adding later if needed).

2. Stir in the tomatoes, onions and okra and continue cooking. Gently simmer until the tomatoes begin to break down, about 2 to 3 hours. If necessary, add additional water to keep the liquid at a soup-like consistency (it will thicken as the whipped potatoes are added).

3. An hour or so before serving, stir in the lima beans, corn, garlic, Worcestershire sauce, chili sauce and one-half teaspoon salt and one-fourth teaspoon pepper, or to taste, and continue cooking.

4. Before serving, stir in the whipped potatoes. Use your judgment as to how much to add -- the stew should be thickened, but not stiff, and too much potato will spoil the flavor.

Each of 10 servings: 620 calories; 43 grams protein; 64 grams carbohydrates; 12 grams fiber; 23 grams fat; 6 grams saturated fat; 91 mg. cholesterol; 13 grams sugar; 679 mg. sodium.

Corned beef in Bourbon-brown sugar sauce

Total time: 50 minutes | Serves 4
  • 2 tablespoons oil
  • 1 large onion
  • 1 pound leftover cooked corned beef
  • 1 large clove garlic
  • 1/2 cup dark brown sugar, packed
  • Dash ground cloves
  • 1/4 teaspoon ground allspice
  • 1 tablespoon Dijon mustard
  • 1 cup beef broth
  • 2 tablespoons frozen orange juice concentrate
  • 1/4 cup Bourbon
Step 1 Heat the oil in a large heavy-bottomed nonstick skillet over medium-high heat. Slice the onion in half lengthwise, then thinly slice each half crosswise. Add the onion to the skillet, stirring well to coat the slices with oil. Reduce the heat to medium and cook until the onion is light gold, about 10 minutes, stirring frequently.
Step 2 Meanwhile, slice the corned beef against the grain on the diagonal into 1/4-inch slices. Set aside. Mince the garlic.
Step 3 Add the garlic and the brown sugar to the onion, stirring well. Cook until the brown sugar is bubbly and the onion is coated with the mixture, about 2 minutes, stirring constantly. Stir in the cloves, allspice and mustard. Add the beef broth and stir well. Carefully place the corned beef slices in the skillet. Bring the sauce to a simmer and cook until the mixture thickens and is almost syrupy, about 10 minutes, stirring occasionally and turning the slices over once.
Step 4 Remove the pan from the heat and stir in the orange juice concentrate and the Bourbon. Return the pan to the heat just long enough to warm the Bourbon, about 1 minute. Do not boil. Divide the corned beef among serving plates and spoon the onion and sauce over the top.
Each serving:
465 calories; 1,217 mg sodium; 83 mg cholesterol; 23 grams fat; 6 grams saturated fat; 35 grams carbohydrates; 17 grams protein; 1.02 grams fiber.

Wednesday, March 16, 2016


Beef whats for dinner


  1. 1 beef Shoulder Roast Boneless (2-1/2 pounds)
  2. 2 cups chopped onions
  3. 1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained
  4. 1 cup frozen hash brown potatoes (cubes)
  5. 1 cup beef broth
  6. 1 tablespoon minced garlic
  7. 1 teaspoon dried thyme leaves
  8. 1/2 teaspoon salt
  9. 1/4 teaspoon pepper
  10. 2 cups broccoli slaw
  11. 1/2 cup frozen peas


  1. Cut beef roast into 12 equal pieces. Place in 4-1/2 to 5-1/2-quart slow cooker. Add onions, tomatoes, potatoes, broth, garlic, thyme, salt and pepper. Cover and cook on HIGH 5 to 6 hours or on LOW 8 to 9 hours or until beef is fork-tender. (No stirring is necessary during cooking.)
  2. Stir in broccoli slaw; continue cooking, covered, 30 minutes or until broccoli slaw is crisp-tender. Turn off slow cooker. Stir in peas; let stand, covered, 5 minutes.
Total Recipe Time: HIGH 5 to 6 hours or on LOW 8 to 9 hours

Monday, February 15, 2016

Crock pot Chicken

  • ¼ cup of olive oil
  • 1/3cup of lemon juice
  • 1 teaspoon of oregano (dried or fresh)
  • 1 teaspoon of onion powder
  • 2 cloves of garlic, crushed
  • 1 teaspoon of salt
  • Fresh black pepper
  • 2 pounds of boneless, skinless chicken breast
  • 1 pound of red-skin potatoes
  • 5 to 8 baby carrots

To make the marinade, add the oil, lemon juice, oregano, onion powder, crushed garlic, salt, black pepper to a measuring cup and mix well together.

Add the chicken in the middle, the potatoes on one side and the baby carrots on the other.

Pour in the marinade, ensuring that each ingredient is drenched.
Set the slow cooker to a high for 4 hours, or low for 8 hours.

BBQ Brisket Sandwiches

  • 4 pounds beef brisket
  • 2 large onions, sliced
  • 7 cloves garlic, minced
  • 2 cups beef broth
  • 3 tablespoons paprika
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 tablespoon dark brown sugar, packed
  • 1 tablespoon olive oil
  • 1 teaspoon cayenne pepper
  • coarse salt and freshly ground pepper, to taste
  • 6-8 hamburger buns
BBQ Sauce:
  • 1 cup ketchup
  • 1/2 cup brown sugar, packed
  • 1/2 cup water
  • 3 tablespoons cider vinegar
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons adobo sauce
  • 1 1/2 teaspoons garlic powder
  • freshly ground pepper, to taste
  1. In a large bowl, mix together BBQ ingredients: ketchup, brown sugar, water, vinegar, Worcestershire, adobo sauce, garlic powder, salt and pepper. Pour mixture into the slow cooker.
  2. Heat a large sauté pan or heavy skillet over medium heat and pour in olive oil. Once hot, add onions and reduce heat to medium-low. Cook for 20 minutes, stirring frequently, until onions have caramelized.
  3. Remove brisket from packaging and pat it dry with paper towels. Then season generously with salt and pepper.
  4. Heat a second large pan or skillet over medium-high heat and sear both sides of brisket just until you get a nice, dark crust. Remove brisket and set aside.
  5. In a medium bowl, combine Worcestershire sauce, paprika, cumin, chili powder, brown sugar and cayenne pepper and mix together well to create seasoning.
  6. Cut brisket in half widthwise and rub all over with brisket seasoning. Place both halves fat side up in the slow cooker.
  7. Carefully press minced garlic into meat and place caramelized onions on top and around brisket. Then pour in beef broth. Stir liquids around the meat.
  8. Cover and cook brisket on low for 8 hours, or until meat is tender.
  9. Remove brisket from slow cooker and place on a clean cutting board. Slice meat into 1/4-inch thick pieces.
  10. Use a spoon to remove fat from top of cooking sauce and discard.
  11. Arrange sliced meat on hamburger buns and pour sauce over the top. Serve immediately.

Tuesday, February 9, 2016

Cucumber, Onion, and Tomato Salad

3 Tomatoes
3 cucumbers
1 onion
1/2 cup apple cider vinegar
1 teaspoon of cracked pepper
2 table spoons of sugar
2 teaspoons of salt
1 cup of water
1/4 cup of olive oil

mix well
Let it chill for 1-2 hours...

Similar to Grandma's Cucumber Salad 
grandmas cucumber salad

Sunday, January 31, 2016

Chocolate Chip Reese's Cheesecake Bars


2 tubes cookie dough (16 oz each)
2 8 oz. blocks cream cheese
12 Reese's peanut butter cups
3/4 cup powdered sugar
1 tbsp vanilla extract


Flatten 1 tube of cookie dough onto the bottom of a 9" x 9" square baking pan.
Mix cream cheese, powdered sugar, and vanilla extract in separate bowl until smooth.
Lay 3 rows of 4 Reese's cups each on top of the cookie dough.
Pour and spread the cheesecake filling on top of the Reese's.
Lay another flattened layer of cookie dough on top.
Bake at 350 degrees F for 45 min.
After chilling, cut into bars and scarf down immediately.

From Buzzfeed including video here:

Friday, January 22, 2016



1 1/2 to 2 pounds lean ground beef
1 tablespoon extra virgin olive oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) low sodium diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon sea salt


In a large skillet, heat olive oil over medium heat.
Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.
Add the garlic and continue cooking for 1 minute.
Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. 
Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.
Yield: Serves 6 to 8.

Crockpot Chicken and Dumplings


4 boneless skinless chicken breast
1 can chicken broth
2 cans cream of chicken
sliced carrots
sliced celery
1/2 can peas
1/2 onion
crumbled bacon
garlic powder
salt and pepper
1 can flaky biscuits


Place chicken breasts in bottom of crockpot
Pour chicken broth and both cream of chickens over it
Add in carrots, celery and onion. How much ever you prefer
Add in garlic powder, salt and pepper and parsley flakes over it, how much ever you prefer
Cook on high for 3 hours
Remove chicken and shred.
Add the chicken back in with some crumbled bacon and the peas, stir together.
Break up the flaky biscuits, uncooked, and put in the crockpot.
Break each roll in about 3 parts and just place them on top.
Remain cooking for another hour or so on high or until done. Enjoy!

Sunday, January 17, 2016



2 lbs lean ground beef
1 medium onion
1 medium green pepper
1 32 oz can tomato juice
2 cups elbow macaroni
1 16 oz can diced tomatoes
1/4 cup Parmesan cheese


Brown ground beef until done.
Meanwhile, dice onion and green pepper.
Add onions, green pepper, tomatoes, tomato juice, and macaroni.
Salt and pepper to taste.
Cook on medium low heat for 45 minutes.
Serve with a sprinkling of Parmesan

Thursday, January 7, 2016

Egg Roll stuffing.


1 bag coleslaw mix
1 lb pork sausage
2 cloves garlic minced (or garlic pwdr)
1 tsp ground ginger
Salt to taste
1/4 c onion diced

Brown the sausage in a large skillet and add the other ingredients right on top. 
Cover and cook on the stovetop about 5 min on med. remove lid, stir/toss and taste. 
Finish to your taste/texture preference.

Egg roll assembly.

Rice paper wrappers, 6 to 8" diameter
egg whites.

Brush one side of the wrap with egg white, and deposit filling.  Roll the contents up, and use wash to seal the roll.

Deep fry, or bake till brown.