Tuesday, March 11, 2014

Shop my AVON store!

Shop my AVON store!: Here's a sneak peak at some of the latest products available at Avon. Be sure to click

Saturday, February 1, 2014

Over the Top Surprise Chocolate Chip Cookies

I have the day off from work today which gave me the great idea to go hiking at Point Lobos, it is one of my favorite places to hike . The three I went with gave up after two hours and were ready to leave.  I guess we will have to hike Yosemite the next time I have two days off together.

Anyhow, lets get back to my recipe. I always get in trouble because I will make up recipes and not write them down, well today I did and boy am I glad I did. You are going to love these. I had some stuff left over from Christmas I needed to use up and that is how this recipe was invented.

1 cup butter
1cup white sugar
2/3 cup packed brown sugar
1 cup peanut butter
1 teaspoon vanilla extract
2 egg
2 cup all-purpose flour
2 teaspoon baking soda
1/4 teaspoon salt
1 cup rolled oats
1 1/2 cups Marcona Almonds (measure first then ground)
1 cup white chips
1 cup peanut butter chips
1 cupsemisweet chocolate chips
1 can Dulce de Leche

Preheat oven to 350 degrees

In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats , ground nuts and chocolate chips until evenly distributed.Roll into ball use your tumb to make a dent in the center of dough, use a pastry bag and fill with Dulce de Leche, use a little more dough to cover the Dulce de Leche, make sure none of the Dulce de Leche is showing. Flatten slightly and put on lightly greased cookie sheets.

Bake for 12 to 14 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.

Monday, January 6, 2014

Chicken Cordon Bleu

6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup chicken broth
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.

Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the broth and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Wednesday, January 1, 2014

Cheese and bacon covered chicken

2 tablespoons vegetable oil
Preheat oven to 350 degrees
In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits.
Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with chives and serve.

Garlic Chicken

4 teaspoonscrushed garlic
Preheat oven to 425
Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.


1 cup white sugar

Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round warm glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
In a large bowl, beat eggs. Beat in condensed milk, evaporated milk. vanilla and vanilla paste from pod if using until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
Bake in preheated oven 60 minutes. Let cool completely.
To serve, carefully invert on serving plate with edges when completely cool.

Friday, September 6, 2013

Asian Salmon



1/4 cup soy sauce
2 tablespoons sesame oil
1 tablespoon rice wine vinegar
2 teaspoons grated fresh ginger
2 teaspoons minced garlic
1 teaspoon cornstarch


4 (6 ounce) center-cut salmon fillets
2 tablespoons sesame oil
Freshly ground black pepper
2 teaspoons grated fresh ginger
2 teaspoons minced garlic
3 carrots, peeled and julienned
3 heads baby bok choy, thinly sliced
1 cup frozen shelled edamame, thawed


Combine the soy sauce, sesame oil, vinegar, ginger, and garlic in a small saucepan over medium-low heat. Bring to a simmer, then add the cornstarch, whisking until the mixture is smooth and slightly thickened.


Preheat the oven to 300°F. Line a large rimmed baking sheet with aluminum foil and arrange the salmon fillets on the pan. Drizzle 1 tablespoon of sesame oil over the salmon and season with pepper. Roast for 25 to 30 minutes, until the fish is cooked through and flakes easily.
Meanwhile, heat the remaining tablespoon of sesame oil in a large skillet over medium heat. Add the ginger and garlic and cook for about 30 seconds, until fragrant. Add the carrots and cook for 3 to 4 minutes, until the carrots begin to soften. Add the bok choy and cook for 2 to 3 minutes, until the leaves are wilted. Add the edamame and cook for another minute, until warmed through.
To serve, divide the vegetable mixture between 4 plates and drizzle with some of the sesame-soy glaze. Top each pile of vegetables with a salmon fillet and spoon the remaining glaze over the top
Here is a link to the recipe

Sunday, June 9, 2013


So I made the pork and it is really good (link for pork right below photo). I was thinking about making taco's with it but I went with Nachos, they were so good. I added cheese, pinto beans and more cheese, jalapenos and avocado.

Sunday, May 19, 2013

Fruit Tart

I used a chilled package of sugar cookie dough and added about 1/4 cup flour and about 1/2 cup sliced almonds. Mix well and bake at 350 for about 30 minutes or until light golden brown.
1 8oz package soften cream cheese
1/2 cup plain Greek Yogurt (or vanilla would be good)
Apricot Jam
Any fruit you like.
Pour cream cheese mixture into chilled crust. Top with fruit. Heat up Apricot Jam and brush on top of fruit. Chill for at least an hour.

Sunday Dinner

I have to say it is great to hear your teen boy ask if I put Wasabi in my mashed potatoes, I was out of Wasabi so the answer was no. It is my favorite way to have mashed potatoes; I only add the tops of green onions when I make it this way and not gravy.
decided it was time to make a Sunday Roast today. The great thing about making roast on a Sunday I can just shove it in the oven and then only have a few small things to do when I get home from church. My oven is still broken so I had to use the church oven.
I made two small roast so I can have dinners for the next few days unless someone eats it all before. I have to be at work at midnight and figured I would be coming home to bed right after work so this will save some time.

My roast is just a super easy recipe.
2 large onions
Salt and pet is super roast and slice up the onion and throw it on top of roast in a dutch oven along with about a 1/2 a water, cover. Put in a 350 oven for a few hours, about 15 minutes before it is done remove lid and set oven to 400. Set aside for about 15 minutes. This way you can get the rest of your stuff ready for the table and it helps the roast stay moist.

I did this one really easy, I removed the roast from the pan and onto a plate. I added about a half cup of flour and stirred and cooked it for a few minutes and then added enough water to make a somewhat thick gravy, not too thick because it will thicken while it sits.

The recipe for my tart is below, (if you are on my facebook page, if not I will post it above this recipe)
 I did add some honey to the cream cheese and I used a vanilla honey Greek yogurt this time and it was much better than the plain Greek yogurt. I also used my shortbread cookie recipe for the crust; I like the sugar cookie recipe much better.


Tuesday, May 14, 2013

Avocado Garlic Salad Dressing

I got this wonderful recipe from http://www.rawlau.com/2013/01/30/day-7/

1 ripe avocado
1 clove garlic
1/2 lime, juiced
pinch sea salt
pinch black pepper
1/4 cup as needed cold pressed olive oil or water

Blend all ingredients except oil in food processor or blender.
Slowly add oil until desired consistency is reached.

Sunday, May 12, 2013


3 pounds flank steak
Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours.
In a small bowl, stir together 1 chopped white onion, cilantro, and the juice of 1 lime. Set aside to use as a relish for the tacos.
Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.
Fry the tortillas in a oil for about a minute on each side to make them pliable. Tortillas may also be warmed in a microwave oven. Arrange two or three tortillas on a plate, and lay a generous amount of beef over them. Top with a sprinkle of the onion relish. Add as much cheese as you like. Garnish with lime wedges, and serve.

Fish Taco's

My husband who does not like fish ate so many of these we had to hide some for the other. I made beef tacos also and these are the ones that went fast.
Beer Batter Cod
1/2 cup plain yogurt
1/2 cup mayonnaise
1 lime, juiced
1 jalapeno pepper, minced
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried dill weed
1 teaspoon ground cayenne pepper

1 quart oil for frying1 (12 ounce) package corn tortillas1/2 medium head cabbage, finely shreddedTo make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.Heat oil in deep-fryer to 375 degrees F (190 degrees C).Fry fish until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce

Fruit Tart

I used a chilled package of sugar cookie dough and added about 1/4 cup flour and about 1/2 cup sliced almonds. Mix well and bake at 350 for about 30 minutes or until light golden brown.

1 8oz package soften cream cheese
1/2 cup plain Greek Yogurt (or vanilla would be good)
Apricot Jam
Any fruit you like.

Mix cream cheese, fold in yogurt. Pour cream cheese mixture into chilled crust. Top with fruit. Heat up Apricot Jam and brush on top of fruit. Chill for at least an hour.

Tuesday, March 26, 2013

Chicken Pad Thai

Another really good Weight Watcher meal. This is 9 points per serving. You know it is good when your kids eat it without complaining. :) Ichanged the recipe a little but nothing that would effect the points.
I finsihed my first week on WW with a 8.6 pound weightloss, every night I made a WW meal.
I went over on my points one day and used all my extra weekly points. My goal this week is to not go over and to save all my extra points for the WW carrot cake I plan on making for Easter.

7 oz packaged rice noodles
1 pound(s) uncooked boneless skinless chicken breast(s), cut into 3/4-inch cubes
1/4 cup(s) fish sauce, divided
4 cup(s) uncooked broccoli, florets
1 medium uncooked carrot(s), finely sliced
1/4 cup(s) fresh lime juice, divided
1Tbsp sugar
3 Tbsp water
1 1/2 tsp ginger root, fresh, finely minced (I used powder ginger because I was out of fresh, about 3/4 tsp.)
2 spray(s) cooking spray
4 tsp peanut oil, divided
1 tsp green hot chili peppers, or red chili pepper, Thai-variety, deveined, seeded, minced* (I used jalapeno)
4 clove(s) (medium) garlic clove(s), minced
1 1/2 cup(s) uncooked bean sprouts
2 1/2 oz peanuts, dry-roasted, salted, minced (about 1/2 cup)
1/2 cup(s) cilantro, fresh, minced

Soak noodles in cold water for 1 hour. Place chicken in a small bowl and cover with 1 tablespoon of fish sauce; set aside. Steam broccoli and carrot until crisp-tender, about 8 to 10 minutes. Immediately immerse in cold water; drain and set aside. Meanwhile, in another small bowl, combine remaining 3 tablespoons of fish sauce, 3 tablespoons of lime juice, sugar, water and ginger; mix well and set aside. Coat a large wok or skillet with cooking spray and warm over medium-high heat; add 2 teaspoons of oil. When hot, add chicken; cook, stirring occasionally until chicken is cooked through, about 4 minutes. Remove chicken from pan and cover to keep warm; set aside. Drain noodles thoroughly. Off heat, coat same wok or skillet with cooking spray and warm over medium-high heat; add remaining 2 teaspoons of oil. When hot, sauté garlic and chili pepper until just fragrant, about 30 seconds. Add noodles and fish sauce mixture; cook, stirring, until sauce is mostly absorbed, about 3 minutes. Stir in chicken and peanuts; remove from heat. Add remaining tablespoon of lime juice, bean sprouts and cilantro; mix well. Serve immediately. Yields about 2 cups per serving.

Sunday, March 24, 2013

Honey-Ginger Chicken Thighs

This is a really good Weight Watcher recipe it is only 6 points

2 Tbsp. ginger root, freshly grated, or less to taste
2 clove(s) (medium) garlic clove(s), minced
1/4 fl oz. orange juice
2 Tbsp. low sodium soy sauce
1/4 tsp. black pepper
1 pound uncooked boneless skinless chicken thigh, cut into 36 chunks
2 tsp. honey

In a medium glass bowl, combine ginger, garlic, hoisin sauce, orange juice, soy sauce and pepper; add chicken and turn to coat with marinade. Cover bowl and refrigerate for 3 to 4 hours.
When ready to cook, soak 12 wooden skewers in water for 30 minutes (or use metal skewers).
I grilled mine on a cast iron grill to give the grill mark before cooking in the oven.

Preheat oven to 375ºF. Line a roasting pan with aluminum foil to catch drippings; place a wire rack over prepared pan.
Remove chicken from marinade; reserve marinade. Thread 3 pieces of chicken onto each skewer and place on wire rack; cook for 10 minutes.
Meanwhile, spoon reserved marinade into a small saucepan; stir in honey. Bring to a rolling boil over high heat; boil for at least 1 minute to kill any bacteria.
After chicken has cooked for 10 minutes, remove from oven and generously brush with boiled marinade. Flip skewers and bake until chicken is cooked through, about 10 minutes more. Place on a serving platter and garnish with scallions. Yields 2 skewers per serving.

Tuesday, March 12, 2013

Ginger Lemon Cookies

8 tablespoons (1 stick) unsalted butter
3/4 cup plus 2 tablespoons sugar, plus more for sprinkling
1 large egg
1 tablespoon freshly grated lemon zest
1 1/3 cups all-purpose flour
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup diced (1/8 inch) crystallized ginger

Heat oven to 350 degrees. Line two baking sheets with parchment; set aside. In an electric mixer, use paddle to mix butter and sugar on medium-high speed until light and fluffy, about 5 minutes, scraping down sides of bowl twice. Add egg; mix on high speed to combine. Add zest; mix to combine.In a bowl, whisk together flour, ground ginger, baking soda, salt, and crystallized ginger; add to butter mixture; mix on medium-low speed to combine, about 20 seconds.Using two spoons, drop about 2 teaspoons of batter on baking sheet; repeat, spacing them 3 inches apart. Bake for 7 minutes. Sprinkle cookies with sugar, rotate sheets between oven shelves, and bake until just golden, about 7 minutes more. Slide parchment with cookies onto a wire rack; let cool 15 minutes. Store in an airtight container

Tuesday, March 5, 2013

Fried Rice

2 egg
1 tablespoon water
1 tablespoon butter
1 tablespoon vegetable oil
1 onion, chopped
2 cups cooked white rice, cold
2 tablespoons soy sauce
1 teaspoon ground black pepper
1 cup frozen vegetable
1 cup cooked, chopped chicken meat
green onions, sliced

In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.
Heat oil in same skillet; add onion and saute until soft. Add frozen vegetables and cook for a few minutes. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg and green onion. Serve hot.


My grandmother use to make a Rocky Road fudge and would add mini marshmallow and walnuts to her fudge. I made this for someone so I did not add caramel or nuts like I wanted to because I was not sure if she likes them added to her fudge. Next time I will. :)

1 (7 ounce) jar marshmallow creme
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
1 teaspoon vanilla extract

Line an 8x8 inch pan with aluminum foil. Set aside.
In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm

Sunday, March 3, 2013

Pasta Salad

2 cups rotini pasta,uncooked
2 cups fresh broccoli florets
1 cup halved cherry tomatoes
1 cup celery, sliced
1/4 cup sliced black olives
1/3 cup Kraft Light House Italian Dressing
1/4 cup Kraft Grated Parmesan Cheese.
Cook pasta in large saucepan as directed on package, adding broccoli to the boiling water for the last 2 min.; drain. Place in medium bowl and add remaining ingredients; mix lightly. Cover.REFRIGERATE several hours or until chilled.

Chicken Parmesan Spinach Bundles

4 oz. (1/2 of 8-oz. pkg.) Philadelphia Cream Cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1-1/4 cups Kraft Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
6 Tbsp. Kraft Grated Parmesan Cheese, divided
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness (I just cut deep slits in mine, I hate to pound chicken)
2 egg
2 Ritz Crackers, crushed (about 1 cup)
1-1/2 cups spaghetti sauce, heated
Preheat oven to 375
Mix cream cheese, spinach, 1 cup of the mozzarella cheese and 3 Tbsp. of the Parmesan cheese until well blended; spread evenly onto chicken breasts. Starting at one of the short ends of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. Set aside.BEAT egg in shallow bowl or pie plate. Mix remaining 3 Tbsp. Parmesan cheese and the cracker crumbs in separate shallow bowl or pie plate. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.BAKE 30 min. or until chicken is cooked through (165ºF). Remove and discard toothpicks, if using. Serve topped with the spaghetti sauce and remaining 1/4 cup mozzarella cheese.

Wednesday, February 27, 2013

Lemon Bars


1 cup butter, softened
1/2 cup white sugar
2 cups all-purpose flour
4 eggs
1 1/2 cups white sugar
1/4 cup all-purpose flour
2 lemons, juiced
1 T Lemon peel,finely grated

Preheat oven to 350 degrees
In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
Bake for 15 to 20 minutes in the preheated oven, or until firm and golden ( Ionly let mine get a little color to it). In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs, lemon peel and lemon juice. Pour over the baked crust.
Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool.


Monday, February 11, 2013

Quinoa Tabbouleh


2 cups water
1 cup quinoa
1/4 cup olive oil
1/2 teaspoon sea salt1/4 cup lemon juice
3 tomatoes, diced
1 Hothouse cucumber, diced
2 bunches green onions, diced

1 bunch fresh parsley, chopped
In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa

Saturday, February 2, 2013

Valentine Cupcakes


This is the Duncan Hines recipe I made , I just changed a few things. They are really good made the way the recipe calls for. I love coconut but think they would be better without the coconut and I always like homemade frosting better.

1 pkg Duncan Hines® Moist Deluxe® Red Velvet Cake Mix
1 (8 oz) pkg cream cheese, softened
2/3 cup granulated sugar
1 large egg
1/2 cup mini chocolate chips
2/ 8oz cream cheese
1/2 cup butter
1 tea vanilla
4 cups powder sugar
Preheat oven to 350°F. Grease muffin pans or line with paper baking cups.
Prepare batter according to package directions
Spoon batter into lined muffin cups. In small bowl, combine cream cheese, sugar and egg; mix until smooth. Stir in chocolate chips and coconut.
Spoon about 1 tablespoon cream cheese mixture onto batter of each cupcake.Bake 25 minutes or until toothpick inserted in center comes out clean. Cool cupcakes following package directions. Spread cupcakes with frosting.
Beat butter and cream cheese until smooth, add vanilla and slowly add powder sugar (I don't alway add four cups, taste and add what you think is good) whip until light and fluffy

Sunday, January 20, 2013

Spicy Chicken Chowder


1 can chipotle chiles in adobo sauce
2 tablespoons olive oil
1 Anaheim pepper, seeded and finely chopped
1 red bell pepper, seeded and finely chopped
1 teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon dried thyme
6 cloves garlic, minced
2 tablespoons all-purpose flour
3 cups whole milk
2 cups chicken stock6 small red potatoes, peeled and diced small
4 ounces Monterey Jack cheese, shredded (about 1 cup)
4 ounces Cheddar cheese, shredded (about 1 cup)
2 cups diced, cooked chicken breast
2 cups frozen corn
1 (15-ounce) can cream-style corn
1 cup crushed tortilla chips
Juice from 1 lime (about 2 tablespoons)
Chopped cilantro, to garnish (optional)

1. Remove one (I used two) chile from the can of chiles and mince it. Remove 1 teaspoon of the adobo sauce and set it aside to be used later. You can save the remaining chiles and sauce for another use.
2. Melt the butter in a large Dutch oven or stock pot over medium heat. Add the poblano pepper, red bell pepper, the chile from the can, cumin, thyme and oregano, and sauté for 5 to 7 minutes, or until the peppers become soft. Add the garlic, stir and cook for an additional 30 seconds, or until fragrant.
3. Stir in the flour with a wooden spoon and cook for 1 minute, or until there is no longer any visible raw flour. Slowly stir in the milk and chicken broth, scraping up any bits from the bottom of the pan as you stir.
4. Add the potatoes, bring the mixture to a boil, then reduce the heat to low and simmer for 10 to 15 minutes, or until the potatoes are tender and can be easily pierced with a knife.
5. Add the shredded cheeses a handful at a time, stirring after each addition until the cheese is completely melted.
6. Finally, stir in the chicken, both cans of corn, the tortilla chips, lime juice and the reserved 1 teaspoon of adobo sauce. Cover and cook for an additional 10 minutes, or until the soup is completely heated through. Serve immediately.
Note: If you have leftovers that have been refrigerated and reheated, you may need to thin out the soup with some extra chicken stock, as it may thicken up in the refrigerator.


Friday, January 18, 2013

Tuesday, December 25, 2012

Red Velvet Cake

2 tablespoons unsweetened cocoa
2 ounces red food coloring
1 cup buttermilk
1 teaspoon salt
1 teaspoon vanilla extract
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 1/2 cups all-purpose flour, sifted
1 1/2 teaspoons baking soda
1 teaspoon white vinegar

Grease two 9 inch round pans. Preheat oven to 350 degrees Make a paste of cocoa and food coloring. Set aside.
Combine the buttermilk, salt and 1 teaspoon vanilla. Set aside. In a large bowl, cream together the shortening and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. Stir together baking soda and vinegar, then gently fold into the cake batter.
Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. Refrigerate until ready to serve.

I just made  NY cheesecake for the middle layer, I will post that recipe later. It is from my Juniors cookbook.


I just throw my frosting together

 2 8oz cream cheese
1/4 cup butter
1 t vanilla
Powder sugar

Cream butter and cream cheese until smooth. Add vanilla and enough
powder sugar to your taste.

Herb StuffedPork Roast

1 Pork rib with six ribs
3 cups fresh parsley
3 T Olive Oil
1 T fennel seed, rushed
3 cloves garlic
1/3 c golden raisins
2 T flour
2 1/4 cups chicken broth
1 T grainy mushroom seed

Let pork sit at room temp. 30 minutes Preheat oven to 400 degrees. In a food processor, puree parsley,oil, fennel seed and garlic until smooth. Add raisins; pulse until finely chopped. Season with salt and pepper.I asked my butcher to butterfly my pork to save me a little time. Butterfly pork being careful not to remove bones. Spread herb mixture evenly over pork and roll up tightly towards bones, secure with twine between bones season wth salt and pepper. Place pork in a heavy bottom roasting  pan.Roast until a instant thermometer inserted in center reads 145 about 60 minutes.

Transfer pork to a cutting board, tent with foil, and let rest 30 minutes. Pour the drippings into a measuring cup and skim off fat. Add 1/4 cup chicken broth into pan scraping  up brown bits with a wooden spoon cook until reduced in half. Whisk in flour, then slowly wisk in remaining 2 cups broth, whisking until gravy is thicken about four minutest . Stir in mustard and seasonn with salt and pepper. Cut pork and serve with gravy.

Tuesday, December 11, 2012

Gumdrop cookies

1/2 cup firmly packed brown sugar
1/2 cup white sugar
1/2 cup butter
1/2 cup shortening
1 large eggs
1 teaspoon vanilla
1/2 tea nutmeg
1 tea cinnamon
1/2 tea cloves
2 cups flour
1/2 cup uncooked quick oats
1/2 cup coconut
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup gumdrops
1/2 cup pecans

Heat oven to 375°. Lightly grease cookie sheets.
In a large mixing bowl, combine sugars, butter, shortening, egg and vanilla. Beat at medium speed until light and fluffy.
Add remaining ingredients, except gumdrops, and beat until a soft dough forms. Then add gumdrops and nuts 
Drop dough by heaping teaspoons 2-inches apart on prepared baking sheet.  Bake 7-10 minutes or until golden brown. Cook

Thursday, November 29, 2012

The True Olive Connection

Today my husband and I went downtown for lunch and decided to walk around a little. Across the street from Cafe' Gratitude is a The True Olive Connection and a nut place, sorry can't remember the name of the nut place, we did buy some great pumpkin sugar almonds though. But back to the Olive Connection, you are able to sample all the olive oils and balsamic vinegar, I was so full from lunch that I could not try anything else so I had my husband try them. The oils where good and I will be going back to get some before Christmas. I also had my husband try some of the balsamic vinegar I am not sure which ones he tried but I tried the black cherry one.....oh my! I could just drink this out of the bottle it was so good. I was thinking of using it on salad and also as a marinade for chicken. I bet it it would be great on pineapple. I rarely write about something I buy but it you live in the Santa Cruz area you need to go check them out. I can't wait to go back in there and buy some more.

Tuesday, November 27, 2012

Turkey Pot Pie 2012

Turkey Pot Pie for dinner tonight. Need my fridge back so I need to get the turkey used up.

2 cups left over turkey, chopped in big pieces (or small, I was too lazy to chopped it up small.)
2 cup frozen mixed vegetables
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
2 bouillon cubes
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts

Preheat oven to 425 degrees
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt and pepper. Slowly stir in chicken broth, cubes and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the turkey mixture, vegetables and sauce in a large bowl, mix well. Pour into bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Saturday, November 17, 2012

Banana Split Cake Delight.

Oh my, I can’t believe I found this recipe. I use to make this when my kids were little.

1 ½ cups graham cracker crumbs
½ cup butter, softened.
1 cup powder sugar
1 egg
4 bananas, cut in half lengthwise
1 (8oz) can crushed pineapple
1 (8oz) cream cheese, softened.
Cool whip
½ cups chopped nuts
                In a small bowl, combine graham cracker crumbs and ½ cup butter; mix well. Press in bottom of a 9x9 inch baking pan. Bake @ 350 degree oven for 5 minutes. Cool.

                In a small bowl, combine powder sugar, egg and remaining ¼ cup butter; beat until smooth. Spread sugar mixture on top of cooled crust. Place banana halves over sugar mixture. Drain pineapple. Reserve ¼ cup liquid. Sprinkle pineapple over bananas. In a small bowl, combine ¼ cup reserved pineapple juice and cream cheese; beat until smooth. Spread over pineapple. Top with cool whip and nuts. Chill over for a few hours or over night.