Friday, June 12, 2015

Homemade Butter

2 cups heavy cream
Pour cream into a food processor or blender. Process for 10 minutes, or until the butter separates. Strain off the liquid. Season to taste with salt if you like. Press butter into a small bowl with the back of a spoon to further remove liquid.

The Crazy Worm


1 1/2 oz. (45ml) Vodka
2 oz. (60ml) Sweet & Sour
1 oz. (30ml) Pineapple Juice
Splash of Grenadine
Gummy Worms

Fancy Pants Chicken


2 pkg. of THIN chicken breasts
A few slices of prosciutto
1/2 bag of fresh spinach
8 oz. pkg. of fresh sliced mushrooms
1 env. Lipton Recipe Secret's Savory Herb and Garlic
1/2 cup White Wine
1/4 cup Olive oil
8 oz. shredded mozzarella

Preheat oven to 375 degrees.  Spray a 13/9" pan with nonstick spray.  Put 2 layers of chicken in pan,
cover with proscuitto, top with spinach, sprinkle with a little kosher salt and coarse black pepper, and
top with mushrooms.  Whisk together olive oil, wine and savory herb envelope.  Pour mixture over everything.  Lay a piece of foil over (not tight) dish.  Bake for 30 minutes.  Top with cheese and bake for 5 minutes more.

KFC Cole Slaw


1/2 cup mayonnaise
1/3 cup granulated sugar
1/4 cup milk
1/4 buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon sat
1/8 teaspoon pepper
8 cups finely chopped cabbage (about 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion

Be sure cabbage and carrots are chopped up into very fine pieces, very small about the size of rice. Then combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper in a large bowl and beat until smooth. Now you are ready to add cabbage, carrots, and onion, and mix very well. Put in refrigerator for at least 2 hours before serving. Serves 10-12

Zesty Chicken Dinner


In a 9x13 pan, cut 3 boneless chicken breast in half, add 2 cans of green beans on one side, and cut up red skinned potatoes on the other side.  Sprinkle a packet of zesty Italian dressing mix on top.  Drizzle 1 stick of melted butter all over it.  Cover with aluminum foil and bake at 350 degrees for one hour.

Tomato Basil Pasta


12 oz. pasta
1 can (15 oz.) diced tomatoes with liquid 
1 lg. sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 tsp. red pepper flakes
2 tsp. dried oregano leaves
2 lg. sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 Tbsp. extra virgin olive oil
Parmesan cheese for garnish

Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.  Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated.  Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.

Doggie Sandwiches

Cute Idea for Kids

The Vanity Cocktail


1 oz. (30ml) Strawberry Vodka
1 1/2 oz. (45ml) Peach Schnapps
Splash of Cranberry Juice
Dash of Sweet & Sour
Top with Sprite/7up
Garnish with Strawberries

Meatball Sub on a Stick


1 lb. lean ground hamburger or turkey
1/2 cup whole wheat bread crumbs
1/2 cup grated Parmesan cheese
1 Tbsp dried Oregano
1 Tbsp dried Basil
1 Tbsp dried Parsley or 1/4 cup fresh chopped
1/2 tsp Crushed Red Pepper
2 cloves garlic, minced
1 can breadsticks
1 cup shredded mozzarella cheese
12 (10"-12") wooden skewers
Marinara sauce for dipping

Preheat oven to 375 degrees.  Line 2 baking sheets with parchment paper. Set aside.  In bowl combine ground hamburger or turkey, bread crumbs, Parmesan cheese, Oregano, Basil, Parsley, red pepper flakes and garlic. Form into 1 inch meatballs.  Open can of breadsticks and starting with one breadstick at a time thread dough then meatball. Repeat the process with 2 more meatballs alternating dough-meatball, ending with dough. Make sure to spread dough and meatballs away from each other by about 1/4", so the meatballs bake through and the dough has room to expand.  Bake for 20 minutes until the meatballs are cooked through. Remove from oven and sprinkle each skewer with 1-2 Tbsp of shredded mozzarella cheese. Place back in oven for 2-3 minutes until cheese is melted.  Serve immediately with warm marinara sauce for dipping.  Makes 12 Servings.

Food Tip

Food tip: Freeze your herbs in olive oil for easy seasoning!

Simple Homemade Flour Tortillas

~North Carolina Cooking

2 c. All purpose flour
1/2 tsp. salt
1 tsp. Baking Powder
3 tbs. Olive oil
3/4 c. hot tap water

In a bowel, combine flour, salt, baking powder. Using you hands, mix in the olive oil. This mix will look crumbly or course. Now add the water. Mix with a spoon until it forms a dough.

Then turn dough onto a flour dusted surface. Knead dough until it becomes soft and slightly sticky(about 5mins.).
Let the dough rest for about 10 mins.

Now, pinch off quarter sized pieces. Taking a flour dusted rolling pin, roll into circles. They don't have to be perfect, this gives them a homemade feel anyway. But try to get them rolled out pretty thin.

I use a 10 inch cast iron flat griddle but any flat pan on the stove will work. Preheat the griddle on low med. Get it good and hot and (DO NOT USE ANY OIL OR COOKING SPRAYS) keep it dry. Finely, cook on both sides until there are little light and dark brown specks or blisters on both sides like you would see on other tortillas.

Chocolate Chip Cookie Cheesecake


3 (8 oz.) pkg. cream cheese, softened
3 eggs
6 oz. of sugar
1 tsp. vanilla extract
2 (16.5 oz.) rolls refrigerator chocolate chip cookie dough (keep refrigerated until needed)

Preheat oven to 350 degrees.  In a large bowl, beat together cream cheese, eggs, sugar, and vanilla extract until well mixed; set aside.  Slice cookie dough rolls into 1/4-inch slices. Arrange slices from one roll on bottom of a greased 9- x 13-inch glass baking dish; press together so there are no holes in dough. Spoon cream cheese mixture evenly over dough; top with remaining slices of cookie dough.  Bake 45 to 50 minutes, or until golden and centre is slightly firm.   Remove from oven, let cool, then refrigerate. Cut into slices when well chilled.  If desired top with ice cream or whipped cream.

Skinny Shake

3/4 cup Almond Milk
About 15 ice cubes
1/2 tsp. Vanilla
1-2 Tbsp. unsweetened Cocoa powder
1/3 of a Banana


Cupcakes in Champagne Flutes


You will need:
1 champagne glass per guest
Colorful candies, enough to fill each glass about halfway.
1 colorful cupcake the right dimensions to fit into the glass opening

Some more Ideas:
You can used colored plastic ones (cost was about $2 for 6 glasses), but you could also use clear plastic ones.
On the stem, or near the base, tie a bow with ribbon Is great idea.. and If you have artificial greenery, such as holly leaves, that would look great tucked into ribbon. ( ideal for Christmas!)
To fill champagne flutes are some suggestions: gumdrops, saltwater taffy, peppermints, M & M’s or Christmas candy.
The amount you choose, just keep in mind: Leave about 1 1/2 “(or the height of the cupcake liner) unfilled as this space will be occupied by the cupcake. I also try to make the candy as even as possible at the top … it Does not Have to be perfect, but you want your cupcake to Be Able to sit as level as possible.
The cupcakes are carefully placed on top of the candy in the champagne flute. Most “regular” sized cupcakes will fit nicely in a champagne flute. And you can use store bought or homemade cupcakes.

Lemon-Berry Freeze

In a blender, puree 2 cups ice cubes, 3/4 cup frozen lemonade concentrate, 3/4 cup vodka, 6 hulled strawberries and 2 tablespoons Campari until slushy. Divide among 4 glasses; garnish with lemon slices.
n a blender, puree 2 cups ice cubes, 3/4 cup frozen lemonade concentrate, 3/4 cup vodka, 6 hulled strawberries and 2 tablespoons Campari until slushy. Divide among 4 glasses; garnish with lemon slices. - See more at:
n a blender, puree 2 cups ice cubes, 3/4 cup frozen lemonade concentrate, 3/4 cup vodka, 6 hulled strawberries and 2 tablespoons Campari until slushy. Divide among 4 glasses; garnish with lemon slices. - See more at:

Bacon Wrapped Onion Rings


1 pkg. Bacon
4-5 sweet onions
2 Tbsp. black pepper
1/2 cup Sriracha Hot Sauce
2 Tbsp. Mayo

1 tsp. lime juice

Cut onions into 1 inch thick rings and pop the internal rings out until you have a nice sturdy onion ring.  Brush onion with hot sauce of choice.  Wrap each onion ring with bacon and secure with a skewer or toothpick.  Heavily cover the onion rings with pepper and smoke, grill or bake for about 90 minutes at 250-350 degrees. 

Million Dollar Dip


5 green onions, chopped
8 oz. cheddar cheese, shredded
1 1/2 cups mayonnaise
1 jar real bacon bits
1 pkg. slivered almonds

Mix the onions, cheese, mayor, bacon bits, and slivered almonds together.  Chill for 2 hours.  Serve with your favorite crackers.

Sausage Muffins


1 cup of Bisquick 
1 lb. cooked sausage 
4 eggs beaten 
1 cup of shredded Cheddar cheese 

Mix all ingredients together.  Pour mixture into muffin pans.  Bake at 350 degrees for 20 minutes.

Bacon Cheeseburger Bombs


1 can flaky biscuits (original or buttermilk)
1 lb. lean ground beef (cooked) or 16 frozen cooked meatballs
1 8 oz. block cheddar cheese (cut into 16 cubes)
16 slices bacon

Separate dough into 8 biscuits. Cut each biscuit in half; press with hands into circle about 3 inches in diameter. In center of each biscuit round, place 2 tablespoons cooked ground beef (or 1 meatball) and 1 cube of cheese. Wrap dough to completely enclose beef and cheese; pinch seams to seal. For the Fried Version: Wrap each stuffed “bomb” with 1 bacon slice; gently secure loose bacon with toothpick by inserting it through bacon and halfway into “bomb.” In 3-quart heavy saucepan or deep fryer, heat oil to 350°F. Fry stuffed “bombs” 4 to 5 minutes or until dough is golden brown on all sides. Place on paper towels to cool. Repeat with remaining "bombs". Serve warm with ketchup and mustard, if desired. For the Baked Version: Heat oven to 400°F. Place bacon on foil-lined cookie sheet with sides. Bake about 8 minutes to partially cook bacon. Wrap each stuffed “bomb” with 1 slice partially cooked bacon slice. Place bacon wrapped dough 2-inches apart on two foil-lined cookie sheets with dough seam side down. Bake 13 to 15 minutes or until golden brown. Serve warm with ketchup and mustard, if desired.

Stuffing Meatloaf


1 package Stove Top Stuffing mix, dry
1 c. warm water
1 1/2 lbs. lean ground beef
2 eggs, slightly beaten
1 package onion soup mix

Preheat oven 350 degrees. Coat inside of bundt pan with cooking spray.  Place warm water, onion soup mix and dry stuffing mix in a bowl. Mix well. Let sit for 5 minutes to allow bread time to absorb water.  Add eggs and ground beef. Mix well. Best to get it blended by using your hands and incorporating it all together.   Place evenly into bundt pan. You can also put into muffin tins to make individual loafs.  Bake 1 hour or until no longer pink inside.



Bacon Double Cheeseburger Stuffed Meatloaf

1 lb. 93% lean beef
1 cup Panko bread crumbs
½ cup 2% milk
6 Tbsp. ketchup, divided
1 Tbsp. Montreal Steak Seasoning
1 Tbsp. Worcestershire sauce
1 lg. egg
1 Tsp. brown sugar
8 oz. mild cheddar cheese, shredded
1 lb. bacon, uncooked

Preheat oven to 350 degrees.  In a large bowl combine beef, bread crumbs and milk.  Pouring milk directly over bread crumbs.  Add 2 tablespoons ketchup, Worcestershire and steak seasoning. Set aside.  In a small bowl, crack egg and beat it slightly.  This helps prevent overworking the meat while combining, resulting in a tougher meatloaf.  Add egg to large bowl with meat mixture.  Combine well with hands, do not overwork the meat mixture.  Gentle press meatloaf into bowl and divide in half.  Place first half into 7x10” baking dish and form into a flat meatloaf  Gently press the center in to create a rim around the outside of the meatloaf.  Add shredded cheese i nto the center of the meatloaf.  Form remaining half of meatloaf in the bowl into a size similar to the meatloaf in the pan.  Set op top and press the sides together to seal in the cheese.  Form into a loaf shape about 1½ - 2” tall.  You may notice cracks in the loaf.  Run your hands under warm water and then across the meatloaf to smooth the cracks out.  Set meatloaf aside.  In a small bowl combine 4 tablespoons ketchup and 1 tablespoon brown sugar.  Mix well with a fork.  Apply glaze evenly all over your meatloaf (except the bottom).  Arrange bacon slices over the top of the meatloaf.  Start by wrapping a piece of bacon across the front side and a second piece of bacon across the back side.  Arrange remaining bacon over the top.  Tuck the ends of the bacon under the meatloaf (this prevents curling).  Place meatloaf in the oven and bake until bacon is crispy, about 1 hour.   Remove from oven.  Allow to rest uncovered for 20 minutes.  Makes 4-6 servings.  Serve and enjoy!