Monday, December 24, 2012

She Loves Wine's Cold Vegetable Pizza

It wouldn’t be Christmas without this, my boys can eat a whole one by themselves.

2 pkg of crescent rolls
1 cup of Hellman’s Mayo (NOT MIRACLE WHIP)
1 8 oz Cream Cheese - soft
1 teaspoon parsley
1/2 teaspoon garlic salt
1 teaspoon Accent
1 TABLESPOON onion, finely chopped
1 teaspoon Lawry’s seasoned salt
2 cups cheddar cheese, shredded

2 cups fresh veggies ( broccoli, green onions, cauliflower,
radishes, zucchini,cherry tomatoes) ( If I don’t have these on hand...
I get them from the salad bar at the grocery store)

Pat rolls on a slightly greased jelly roll sheet or cookie sheet.
Bake at 350 degrees for 8 - 10 minutes or until golden brown.

Combine mayo and cream cheese. add seasonings. Spread on cooled crust, sprinkle with finely chopped veggies and cheese.... place a sheet of wax paper of top of this and pat gently to set the toppings into it so it isn’t so messy when you eat it. Cover with saran wrap and refrigerate until ready to serve.

Sunday, December 23, 2012

Paula Deen's Fabulous Pesto Cheese Ball

1 (8-ounce) package sliced provolone cheese
2 (8-ounce) packages cream cheese, at room temperature
20 pistachios, shelled
2 cloves garlic
1/2 cup fresh basil leaves
1/2 cup fresh parsley leaves
1/2 cup pine nuts
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
3 ounces oil-packed sun-dried tomatoes

Line a medium bowl with plastic wrap, leaving enough overhang to cover the top. Reserving 3 slices of the provolone, line the bottom and sides of the bowl with the remaining provolone, overlapping the slices.

For the cream cheese layer -
process the cream cheese, pistachios, and 1 of the garlic cloves in a food processor until blended; scrape the mixture into a bowl and set aside.

For the pesto layer -
process the basil, parsley, pine nuts, and the remaining garlic clove in the food processor until blended. Dissolve the salt and pepper in the olive oil and mix well.
With the machine running, add the oil in a fine stream. Scrape this mixture into a second bowl and set aside.

For the tomato layer -
drain the tomatoes, reserving the oil. Puree the tomatoes with a small amount of the reserved oil in a food processor.

Spread some of the cream cheese mixture over the cheese slices lining the bowl.
Layer the pesto mixture, half of the remaining cream cheese mixture, the sun-dried tomato mixture, and then remaining cream cheese mixture in the bowl.

Cover with the remaining provolone.

Bring the edges of the plastic wrap together over the top and secure with a twist tie. Freeze until firm.

Remove the plastic wrap and invert the mold onto a serving platter. Serve with party crackers. This will keep in the refrigerator for up to 3 months.

I took the advice of others who rated this recipe and did not add extra oil to the sun-dried tomatoes. If you don't have a food processor or are pressed for time, buy a good pre-made pesto.

Carla's Beaumonde Dip

This is by far the best veggie dip I've ever had and my family loves it. It came to me from my long-time friend, Carla. It's been in her family for years and I've been making it for over 30 years.

Not only is it a great veggie dip, it's good as a topping for baked potatoes, sandwich spread or with salad dressing, thinned with a little milk

Carla's Beaumonde Dip

2/3 cup Hellman's Real mayonnaise ( DO NOT USE MIRACLE WHIP)
2/3 cup Sour cream
1 Tbsp finely minced onion
1 TBSP Parsley flakes
1 tsp Beaumonde (made by Spice Island)
1 tsp Dill weed
1 tsp Accent
1 tsp Lawry's Seasoned Salt
5 Drops tobasco sauce

Mix together and let sit for several hours for the flavors to blend.

Saturday, December 22, 2012

Paula Deen's Lemon Bombs

These soft cookies are the BOMB! Addicting.  This is a Paula Deen recipe I tweaked, it's fine with a yellow cake mix, but much better with a lemon cake it. Can vary this by using different puddings and juices.

Remember, I warned you.... VERY ADDICTING!

  • 18 1/2-ounce package yellow  LEMON cake mix
  • 3 1/2-ounce package instant lemon pudding mix (Sugar-free is fine)
  • 4 large eggs
  • 3/4 cup vegetable oil


  • 4 cups confectioners' sugar
  • 1/3 cup fresh lemon juice
  • 1 lemon, zested
  • 3 tablespoons vegetable oil
  • 3 tablespoons water


Preheat the oven to 350 degrees F.
Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out into a large baking pan.
To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.
With a slotted spoon, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with  cookie sheet or waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

Cinnamon Walnut Coffee Cake

Another recipe from my friend, Cindy. This moist coffee cake has ribbons of cinnamon throughout the coffee cake. Great for Christmas morning or any gathering!

1 cup butter - soft
2  3/4 cups sugar - divided
2 tsp. Vanilla
4 eggs
3 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups sour cream (16 oz)

2 tsp. ground cinnamon
1/2 cup chopped walnuts

Cream together: Butter, half the sugar and vanilla. Add eggs one at a time, beating well after one.

Combine: Flour, baking powder, baking soda and salt... add dry mix alternating with sour cream, beating till smooth.

In a separate bowl, combine ground cinnamon and walnuts - set aside.

10" Tube or Bundt Pan

Spoon 1/3 of the batter into a greased 10" tube or  bundt pan - sprinkle with 1/3 of the cinnamon walnut mixture. Repeat layers two more times.

Bake at 350 for 70 minutes or until done.

Cool on a rack 10 minutes - then invert the pan and l

Cindy's Black Bean and Corn Salsa

My friend, Cindy, makes this for Christmas for her family gathering and doubles the recipe.

1   15 oz can Black Beans - rinsed and drained
1    15 oz can White Corn - rinsed and drained
2 tsp. Olive Oil
1/2 tsp crushed red pepper
1 tsp cilantro
1/2 tsp salt
1/4 Pepper
6 green onions, chopped

Mix and chill at least two hours. Best if made the day before.

Serve with one of the following:
Corn "Scoops"
Black Bean and Garlic Chips (favorite)

Thursday, December 20, 2012

Bacon Wrapped Hot Dog Appetizers

Hot dogs
Light Brown Sugar
Cut the hot dogs into bite-sized pieces.then wrap each piece in bacon;  Use toothpicks to hold bacon on hot dogs - layer in frying  pan. Cover with light brown sugar. Cover and simmer  until lightly brown.

Thursday, November 15, 2012

Sticky Bun Breakfast Ring

2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits 
3 Tbsp. butter, melted
1/2 C. pancake syrup (any brand you like, I used Mrs. Buttersworth)
1/3 C. packed light brown sugar
1 tsp. cinnamon
1/4 C. chopped pecans, optional
1/4 C. chopped almonds, optional

Spray a fluted pan with non-stick spray. 
Combine the melted butter and syrup in a small bowl and set aside.
In another bowl, combine the brown sugar, cinnamon, and nuts (if desired).
Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top.
Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. Top with remaining syrup and sugar mixtures.
Bake at 375 degrees for approximately 20-25 minutes or until golden brown. 
Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!
Cream Cheese Frosting (optional)
1 (3 ounce) package cream cheese
1/4 cup unsalted butter
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

1/8 Recipe with frosting has 448 calories with 61grams of carbs and 685 mg sodium

** I ended up using 1 1/2 tubes of the Pillsbury Grands buttermilk biscuits (1 tube didn't seem like enough) and baked it for about 30 minutes. It needed a bit longer to bake since I used more.

I used 1 tsp of cinnamon, and I'm glad I made that little change. I used 8 Grands biscuits, and it was just about right however I did still have to bake them about 20 minutes instead of 15...will make them again!

Tuesday, October 23, 2012

Grande Pumpkin Spice Latte - Single Serving

Makes one serving and it's MUCH lower calorie than the coffee shops and healthier
  • 1 cup 2 percent milk
  • 2 tablespoons pumpkin purée (fresh or canned)
  • 2 teaspoons brown sugar, packed
  • 1/4 teaspoon vanilla extract
  • 1 cup strong brewed coffee
  • 1/4 teaspoon pumpkin pie spice (or 1/8 teaspoon cinnamon plus a dash each of ginger, nutmeg, allspice and cloves)
  • In saucepan, heat all ingredients over medium, whisking constantly.
  • When it begins to steam but not boil, remove from heat. (Optional step: if desired, carefully transfer to blender, cover, and blend on high until frothy.)
  • Serve warm.
Nutrition Facts: 152 calories, 5 grams fat, 3 g saturated fat, no trans fat, 20 mg cholesterol, 107 mg sodium, 19 g carbohydrate, 9 g protein, 40 percent daily value of vitamin A, 30 percent of calcium, 3 percent of vitamin C, 2 percent of iron.
Jennifer Motl is a registered  dietitian.

Pumpkin Spice Lattes- Crockpot

-2 cups milk (I used 1%)
--2 T canned pumpkin
--2 T white sugar
--2 T vanilla (not a typo. it asks for tablespoons)
--1/2 tsp pumpkin pie spice
OR: 1/4 tsp cinnamon, 1/8 tsp cloves, 1/8 tsp nutmeg, and a teeny tiny pinch of ground ginger
--1/2 cup brewed espresso or 3/4 cup strong brewed coffee

--garnish with whipped cream (optional)

The Directions.

This will make enough for 2 people to have a big mug with a bit leftover. If you are having friends over, adjust the recipe accordingly. I used a 4-quart crockpot, but as small as a 1.5 quart will work with these amounts.

Add the coffee/espresso and milk to the crockpot. Whisk in the pumpkin, spices, sugar, and vanilla.

Cover and cook on high for 2 hours if everything is cold. Whisk again.

Ladle into mugs, and garnish with whipped cream and additional cinnamon. I added a cinnamon stick to be fancy.

Best Brussel Sprouts - Crockpot

Best brussel sprouts ever... and in a crockpot!

1 pound brussels sprouts
3 tablespoons butter
1 tablespoon Dijon mustard (ooh la la, fancy)
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup water

The Directions.

Use a 2-quart slow cooker. Wash and trim the ends off of each Brussels sprout, and cut in half. Toss into the cooker. Add butter, mustard, salt, pepper, and water. Cover and cook on low for 4 to 5 hours, or on high for 2 to 3. Stir well to distribute the sauce before serving. The sprouts on the edge get brown and bit crispy on the outer edge. 9This is a good, and not something to worry about)

Sunday, October 21, 2012

Outback Steakhouse Salt Crusted Baked Potato

Spaghetti Warehouse Stuffed Bruschetta

From one of my favorite websites,

A salad caprese inspired appetizer

1/2 baguette
1 pound fresh Mozzarella
1 small bunch basil
2 - 3 Roma tomatoes
2 tablespoons balsamic vinegar reduction

Slide baguette into 3/8 inch slices. Use the broiling feature in your oven to toast the bread. Turn the broiler on high, places the baguettes on a cookie sheet, and broil until the bread begins to turn brown. Remove cookie sheet from oven, then flip over and brown the other side. Slice the basil into tiny little strips by rolling several leaves together.

Assemble by placing a piece of the toasted bread onto a plate, add a thin slide of Mozzarella, then a thin slide of tomato, top with basil. Drizzle with balsamic vinegar reduction.

(note- may want to brush the bread with with a tiny amount of EVOO first)

Harbor Haus Restaurant Caesar Salad Dressing

  • 6 ounces Olive Oil
  • 6 ounces Salad Oil
  • 2 teaspoons Crushed Garlic
  • 1 teaspoon Ground Black Pepper
  • 2 ounces Grated Parmesan
  • 1 ounce Balsamic Vinegar
  • 1 ounce Champagne Vinegar
  • 1 Tablespoon Stone Ground Mustard
  • 2 teaspoons Anchovy Paste
  1.  Combine the egg and lemon juice in a bowl. Mix them together well with a balloon whip until the mixture is slightly foamy.
  2. Gradually add the oils in a thin stream, constantly beating them with a whip until they are incorporated and the dressing is thick.
  3. Add the remaining ingredients and mix well, refrigerate immediately.

Harbor Haus Restaurant Creamy Bacon Dressing

Creamy Bacon Dressing
Approximately 1.5 Quarts
  • 3/4 lb. bacon, diced
  • 1 1/2c. onion, small diced
  • 4c. mayonnaise
  • 2c. buttermilk
  • 1/2c. apple cider vinegar
  • 3/8c. honey
  • 1/8c. dijon mustard
  • 1 1/2 dashed of Worcestershire sauce
  • pepper to taste
  • chopped chives to color
  1. Cook bacon until crisp.
  2. Add onions and continue cooking until the onions are translucent.
    For lower fat content, drain bacon.
  3. Cool slightly.
  4. Add remaining ingredients, except chives and pepper, and mix well.
  5. Add pepper to taste and chives to color.

Smaller amount - Below

Makes: Makes 12 servings

½ pound bacon, finely chopped
¾ cup finely diced onion
2¾ cups mayonnaise
1/3 cup apple cider vinegar
1 1/3 cups buttermilk
¼ cup honey
1 tablespoon Dijon-style mustard
1 dash of Worcestershire sauce
1 tablespoon finely diced fresh chives

Sauté bacon until crisp. Discard fat.

Add onions and cook until translucent, 2 to 3 minutes.

Set aside to cool for about 10 minutes.
Add remaining ingredients and mix well.
Serve immediately.

Hot Apple Pie Drink

1 Gallon Pasteurized Cider
1 Jar Apple Juice
3 Cinnamon Sticks
3 Cups Sugar

Bring to a boil and continue boiling until the sugar dissolves.

Let cool.

½ Bottle Bacardi 151


To serve by the shot:  Serve cold, top with whipped cream

To serve by the glass:  Heat – top with a few drops of HOT DAMN (Cinnamon Liquor) and whipped cream.  If desired, garnish with a cinnamon stick.

To gift:  Pour it into a mason jar and tie a ribbon around it, with a cinnamon stick.
Pie Drink

This is my favorite adult fall beverage - but since it's not low carb, it's now special occasion only - but for all you who don't have to worry about carbs - you will want to make a big batch or two of "THE RECIPE".
Keeps a couple weeks but I doubt it will last that long at your house!

Overnight Sticky Rolls in Bundt Pan

15 Rhoades fozen rolls (frozen)
1/2 pkg cook & serve butterscotch pudding mix
1/2 cup brown sugar
1/2 cup melted butter
1/2 t. cinnamon (optional)
Pecans (optional)

Grease bunt pan. Sprinkle pecans in the bottom of the pan (if using), then arrange rolls around the bottom of the pan putting close together in one ring.

Sprinkle pudding mix on top of rolls. In a sauce pan melt butter, brown sugar, cinnamon until consistancy of a caramel. Pour over rolls.

Cover with plastic wrap and raise overnight. Bake at 350 degrees for 20-30 minutes. Cool 5 minutes, then invert. 

Sunday, September 30, 2012

Brats and Beer Cheddar Chowder

From Midwest Living

 Makes: 4 to 6 servings Yield: 7 cups  
Start to Finish: 45 mins

  • 2 tablespoons butter or margarine
  • 1 medium onion, finely chopped (1/2 cup)
  • 1 medium carrot, coarsely shredded (1/2 cup)
  • 3 large shallots, chopped
  • 1 14 ounce can vegetable broth or 1-3/4 cups vegetable stock
  • 1/3 cup all-purpose flour
  • 1 cup whole milk, half-and-half or light cream
  • 1 teaspoon caraway seeds, crushed
  • 1/4 teaspoon ground black pepper
  • 10 ounces Wisconsin Aged Cheddar cheese or sharp cheddar cheese, shredded
  • 4 cooked smoked bratwurst, knockwurst or Polish sausage (about 12 ounces total), halved lengthwise and sliced
  • 1 12 ounce can beer or 12-ounce bottle ale

1. In a large saucepan, heat the butter over medium heat. Add onion, carrot and shallots; reduce heat to medium low. Cook, stirring frequently, about 10 to 15 minutes or until the onion is very soft and golden.

2. In a large screw-top jar, combine broth and flour. Cover and shake until combined and smooth. Stir into the onion mixture. Add the milk, caraway seeds and black pepper. Cook over medium heat, stirring frequently, about 5 minutes or until the mixture thickens.

3.Gradually stir in the cheese; reduce heat to low. Cook, stirring frequently, until cheese melts, but do not boil. Stir in the bratwurst and beer. Cook, stirring frequently, until heated through. If you like, serve with rye bread. Makes 4 to 6 main-dish servings (7 cups).

Sunday, September 23, 2012

Chicken Tortilla Soup

Makes: 4 servings Start to Finish: 20 mins
  • 3 corn tortillas, cut in strips
  • 2 tablespoons cooking oil
  • 1 cup purchased red or green salsa
  • 2 14 ounce can reduced sodium chicken broth
  • 2 cups cubed cooked chicken (12 ounces)
  • 1 zucchini, coarsely chopped
  • Lime wedges (optional)
  • Sour cream (optional)
1. In a large skillet cook tortilla strips in hot oil until crisp; remove with slotted spoon and drain on paper toweling.
2. In a large saucepan combine salsa and chicken broth; bring to boiling over medium-high heat. Add turkey and zucchini; heat through. Serve in bowls topped with tortilla strips, lime wedges, and cilantro. Makes 4 servings.

Saturday, September 22, 2012

Mooselips' Pumpkin Cheesecake (with caramel swirl)

From Midwest Living ( even if you don't live in the Midwest, you will love this magazine!)

Customers at Mooselips Java Joint in Seeley, Wisconsin, love this because it's creamy, cool and not overpowered by the pumpkin or spice. It tastes even better with a hot cup of coffee.

 Pumpkin Cheesecake (with caramel swirl)
Makes: 14 to 16 servings Prep: 25 mins Bake: 1 hr at 375°F Cool: 2 hrs Chill: 4 hrs
  • 1 cup fine graham cracker crumbs (9 crackers)
  • 1/2 cup fine gingersnap cookie crumbs (10 gingersnap cookies)
  • 1/4 cup finely chopped walnuts
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon ground ginger
  • 1/2 cup butter, melted
  • 3 8 ounces packages cream cheese, softened
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla
  • 1/2 teaspoon ground nutmeg or ground allspice
  • 1/8 teaspoon ground cloves (optional)
  • 1 15 ounce can pumpkin
  • 1 5 ounce can (2/3 cup) evaporated milk
  • 2 eggs, lightly beaten
  • 1 16 ounce carton dairy sour cream
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla
  • 2 tablespoons caramel ice cream topping
  • Chocolate curls or chocolate leaves (optional)

For crust: 1. In a medium bowl, combine graham cracker crumbs, gingersnap crumbs, walnuts, the 2 tablespoons granulated sugar and ginger. Stir in melted butter. Press crumb mixture onto the bottom and 2 inches up the sides of a 10-inch springform pan. Bake in a 375 degrees F oven for 5 minutes (do not allow crust to brown). Set aside.
For filling: 2. In a large mixing bowl, beat cream cheese, the 3/4 cup granulated sugar, brown sugar, cornstarch, cinnamon, the 1 teaspoon vanilla, nutmeg and cloves (if you like) with an electric mixer until combined. Beat in pumpkin and milk until smooth. Stir in eggs. Pour filling into crust-lined pan. Place springform pan in a shallow baking pan. Bake in the 375 degrees F oven for 55 to 60 minutes or until a 2-1/2-inch area around the outside edge appears set when gently shaken.
Meanwhile for topping: 3. In a small bowl, combine sour cream, the 1/3 cup granulated sugar and the 1 teaspoon vanilla. Spread evenly over the top of hot cheesecake. Drizzle the caramel topping over the sour cream mixture; with the tip of a knife, carefully swirl the caramel topping. Return cheesecake to the oven. Bake for 5 minutes more.
4. Cool in pan on a wire rack for 15 minutes. Using a sharp knife, loosen the crust from sides of the pan; cool for 30 minutes more. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill for at least 4 hours before serving. If you like, serve with chocolate curls or leaves.

Tuesday, September 18, 2012

Almond-Cranberry Bread with White Chocolate Glaze

Almond-Cranberry Bread with White Chocolate Glaze
From Midwest Living 
Sweet bread balances tangy cranberries in this winning recipe from the Wisconsin State Fair. Wrap and store it overnight to make it easier to slice and less crumbly.
Makes: 12 servings Yield: 1 loaf (12 slices) Prep: 35 mins Cool: 10 mins Bake: 1 hr 15 mins at 325°F
  • 1 1/2 cups fresh or frozen cranberries
  • 2 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • 1/3 cup butter, melted
  • 1 - 1 1/2 teaspoons almond extract
  • 2/3 cup chopped almonds, toasted if you like
  • White Chocolate Glaze: 1/4 cup white baking pieces
  • 3 tablespoons powdered sugar
  • 1 tablespoon French vanilla liquid coffee creamer


1. Rinse cranberries in cold water; drain. Grease bottom and 1/2 inch up the sides of one 9x5x3-inch loaf pan. Line bottom of pan with waxed paper; grease. Set aside.
2. In a large bowl, combine flour, sugar, baking powder and salt. Make a well in center of flour mixture; set aside.
3. In a medium bowl, combine eggs, buttermilk, melted butter and almond extract. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in cranberries and the chopped almonds. Spoon batter into prepared pan, spreading evenly.
4. Bake in a 325 degree F oven about 75 minutes or until a wooden skewer inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing.
5. Before serving, unwrap bread. Drizzle with White Chocolate Glaze and sprinkle with additional toasted almonds. Makes 1 loaf (12 slices).

White Chocolate Glaze: 6. In a small, microwave-safe bowl, microwave white baking pieces on 50 percent power (medium) for 1-1/2 to 2 minutes or until melted and smooth, stirring once or twice. Stir in powdered sugar and French vanilla liquid coffee creamer. If necessary, stir in additional coffee creamer, 1 teaspoon at a time, until glaze reaches drizzling consistency. Makes 1/4 cup.

Wednesday, September 12, 2012

She Love Wine's Easy & Fabulous Apple-Pecan Crisp

4 cups tart apples-sliced ( & sprinkled w/ lemon juice -opt)
3/4 cup Brown Sugar, packed
1/4 cup sifted flour
3/4 cup rolled oats
 1 heaping tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup butter -soft
1/2 cup pecans, chopped
1/2 cup pecans, unchopped

Butter 8" square pan. Spread apples on bottom. Blend remaining ingredients till crumbly... spread over apples.

Bake 350 degrees until apples are tender and top is golden brown. 30 - 45 minutes

Serve with ice cream or whipped cream.

Tuesday, September 4, 2012

Roasted Fresh Red Pimento Pepper Salad

 Photo by Brad Franks

 Recipe Submitted by Brad Franks - tweaked from a recipe from on the web.... delicious! A recipe of this caliber you'd expect to find in a 5 star restaurant. Highly recommend.

8 small pimento peppers or 2 red peppers

2 red onions, peeled, root end in tact and cut into 6 pieces each from root to stem, this is so they will stay together when cooked, you should have 12 wedges

3 thin slices of prosciutto, torn into strips 

1/3 cup macadamia nuts

1 tablespoon canola oil (red onion )   
1 tablespoon infused olive oil
1 tablespoon grape seed oil
2 1/2 teaspoons good balsamic vinegar

thin slices of Manchego cheese

salt and fresh ground pepper
  1. Ideally, you will have grown your own pimento peppers and picked them right before roasting them. Wash and dry the peppers. Roast the peppers over direct flame and char them. Place them in a container with a lid and let them rest for 20 minutes. Once they have cooled peel them and then put a slit in one side and reach in with a finger and remove the seeds. If you are using red bell peppers cut them into wedges leaving the seeds behind. (if you don't have gas burners use your broiler with the top rack put as close to the burner as you can get it.)
  2. Preheat the oven to 350 degrees. Place the macadamia nuts onto a sheet tray and roast them for 8 - 10  minutes. Remove them from the oven and dump them into a clean dish towel  until cool..
  3. In a saute pan add enough canola oil to coat the pan. Place the pan over medium heat and then place the onion wedges flat side down into the oil. Once they start to simmer cook them until they are good and caramelized and then turn them to the other flat side and brown it. When they are done remove them from the heat to cool.
  4. In a small bowl whisk together the oils and balsamic vinegar. Season it with salt and pepper.
  5. To plate: Place the peppers and onions on the plate. Drizzle each with some dressing. Crush some of the macadamia nuts  and and sprinkle them around and then a couple of whole nuts. Twist and drape the prosciutto around the peppers and onions and then shave big thin hunks of cheese onto the salad. Season with salt and pepper and serve.

Sunday, September 2, 2012

Kansas City Steak Soup

Kansas City Steak Soup From Midwest Living 

Makes: 6 servings Prep: 15 mins Cook: 25 mins
  • 1 1/2 pounds lean ground beef (sirloin)
  • 1 large onion, chopped (1 cup)
  • 2 stalks celery, sliced (1 cup)
  • 2 14 ounce can lower-sodium beef broth or 3-1/2 cups beef stock
  • 1 28 ounce can diced tomatoes, undrained
  • 1 10 ounce package frozen mixed vegetables
  • 2 tablespoons steak sauce
  • 2 teaspoons Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup all-purpose flour

1. In a 4-quart Dutch oven, cook beef, onion and celery over medium heat until meat is brown and vegetables are tender. Drain well; return to Dutch oven.
2. Stir in 1 can of the beef broth, undrained tomatoes, mixed vegetables, steak sauce, Worcestershire sauce, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer 20 minutes.
3. In a medium mixing bowl whisk together remaining can of beef broth and the flour. Stir into mixture in Dutch oven. Cook until thickened and bubbly. Cook and stir 1 minute more. Makes 6 main-dish servings.

Wednesday, August 22, 2012

Iowa Pork Vegetable Oven Stew

Makes: 6 servings Yield: 9 cups Prep: 20 mins Bake: 2 hrs at 325°F Cook: 10 mins

  • 1 1/2 pounds boneless pork shoulder or pork stew meat, cut into 3/4-inch cubes
  • 1 tablespoon cooking oil
  • 3 medium onions, coarsely chopped (1-1/2 cups)
  • 2 14 ounce can cans reduced-sodium chicken broth or vegetable broth or 3-1/2 cups chicken stock
  • 1 teaspoon dried thyme, crushed
  • 1 teaspoon dried oregano, crushed
  • 1 teaspoon lemon-pepper seasoning
  • 1/2 teaspoon salt
  • 1/4 cup all-purpose flour
  • 1 16 ounce package frozen whole kernel corn
  • 1 pound tiny new potatoes, halved
  • 2 cups fresh green beans, cut into 2-inch pieces or frozen cut green beans
  • Warm corn bread muffins (optional)
1. In a 4-quart Dutch oven, brown half of the meat in hot oil. Remove meat from Dutch oven. Add remaining meat and chopped onion. Return all meat to Dutch oven. Reserve 1/2 cup of the chicken broth. Stir in remaining chicken broth, thyme, oregano, lemon-pepper seasoning and salt. Bring to boiling; remove from heat. Cover tightly and bake in a 325 degree F oven for 1 hour.
2. In a small bowl, combine the reserved 1/2 cup chicken broth and flour; stir into stew. Stir in corn, potatoes and beans. Bake, covered, for 1 hour more or until meat and vegetables are tender and mixture is thickened. If you like, serve with warm corn bread muffins. Makes 6 main-dish servings (9 cups).

Sunday, July 22, 2012

Peach Upside Down Cake

 Makes: 8 servings Prep: 25 mins
Cool: 15 mins Bake: 45 mins at 350°F

  • 1/4 cup butter
  • 1/2 cup packed brown sugar
  • 1 1/2 - 2 cups sliced, pitted and peeled peaches or frozen unsweetened peach slices, thawed and large slices cut in half lengthwise
  • 1 1/4 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 cup milk

1. Place 1/4 cup butter in an 8x8x2-inch baking pan. Warm in a 350 degrees F oven about 5 minutes or until butter is melted. (Be sure to watch carefully to avoid overbrowning the butter). Remove pan from oven. Add brown sugar, stirring until sugar is completely moistened. Spread sugar mixture evenly in pan. Arrange peach slices evenly over brown sugar mixture. Set aside.

2. In a medium bowl, combine the flour, baking powder and salt; set aside. In a large bowl, beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Beat in granulated sugar until well combined. Add egg and vanilla, beating until combined. Alternately add the flour mixture and milk to beaten butter mixture, beating on low speed after each addition just until combined. Spread batter evenly over the peaches in the pan.

3. Bake for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack for 5 minutes. Loosen cake from sides of pan; invert onto a large serving plate. Cool for 10 to 15 minutes more. Serve warm.

Makes 8 servings.

Friday, June 22, 2012

Peanut Butter-Fudge Pie

 From Midwest Living
You can double the recipe to fill a 13x9 pan and cut into squares to feed a crowd.

Makes: 8 servings Prep: 25 mins Freeze: 6 hrs
  • 1/4 cup light-colored corn syrup
  • 2 tablespoons brown sugar
  • 3 tablespoons butter or margarine
  • 2 1/2 cups crisp rice cereal
  • 1/2 cup fudge ice cream topping
  • 6 tablespoons light-colored corn syrup
  • 1 - 2 quarts vanilla or vanilla-fudge-swirl ice cream
  • 1/2 cup chopped peanuts
  • 1 cup fudge ice cream topping
  • 1/2 cup creamy peanut butter

1. For crust, in a medium saucepan, combine the 1/4 cup corn syrup, the butter or margarine, and brown sugar. Cook over medium heat until mixture boils. Remove from heat.
2. Add rice cereal and gently stir until combined. Press into the bottom and up the side of a buttered 10-inch pie plate to form a firm, even crust. Cool.
3. In a medium saucepan, combine creamy peanut butter, the 1/2 cup fudge topping, and the 6 tablespoons corn syrup. Heat and stir over low heat until smooth. Spread in cooled rice-cereal crust. Place crust in the freezer for 2 to 3 hours or until firm.
4. Scoop ice cream into the pie. Freeze at least 4 hours or overnight until firm.
5. Sprinkle evenly with half of the peanuts. Spread the 1 cup fudge topping over peanuts. Sprinkle with remaining peanuts. Store the pie in the freezer. Before serving, let soften slightly at room temperature. Makes

8 servings.

Tuesday, May 22, 2012

Tinted Angel Food Cake

Makes: 12 servings Prep: 20 mins Bake: according to package
  • 1 16 ounce package angel food cake mix
  • 1/2 0.16 - 0.23 ounce envelope Kool-Aid® tropical punch, pink lemonade, black cherry or your favorite flavor unsweetened soft drink mix (about 3/4 teaspoon)
  • 4 cups powdered sugar
  • 3 tablespoons hot water
  • 1 tablespoon grenadine syrup, maraschino cherry liquid, or 1/4 teaspoon Kool-Aid® unsweetened soft drink mix
  • White baking chocolate curls
1. In a large mixing bowl, combine angel food cake mix and 3/4 teaspoon Kool-Aid® mix. Prepare cake mix according to package directions.
2. In a medium bowl, combine powdered sugar, hot water and grenadine syrup. If necessary, add additional water, 1 teaspoon at a time, to make icing of drizzling consistency. Drizzle icing over cake. Top with white chocolate curls.

Makes 12 servings.

Sunday, May 13, 2012

Homemade Butter

Crispy Oven Fries - Salt-free

Another recipe I made for my dad so it's salt-free.

Large cookie sheet with sides, lined with foil.
4 baking potatoes, scrubbed.
Garlic infused Olive Oil
garlic powder

Oven 425 degrees

Scrub potatoes. Dry and slice thin, Spread out on cookie sheet, drizzle with olive oil, toss to coat. Shake on some pepper and garlic powder.

Bake 25 minutes or until the edges get crispy.

Those who can have salt, will want to salt these when they are still hot.