Pumpkin Bread

I created a new version from my original Pumpkin Bread recipe which was published in my cookbook.  I’m always trying to add a new twist on my recipes, making the kitchen more fun and fresh.  I’d like to share this one with you.

Cream in a mixer

1 – 8 ounce cream cheese
1 – stick of butter
2 cups of sugar

After you have creamed the above add

4 eggs one at a time beating well after each addition

Add and mix well

1 teaspoon salt
2 teaspoons baking soda
1 can 15 ounce of pumpkin
2 teaspoons of cinnamon
1 teaspoon cloves
1 teaspoons of all spice
1 teaspoon ginger
½ teaspoon nutmeg
2 teaspoons of vanilla
3 cups of flour

Prepare 4 loaf pan 7 1/2 X 3 3/4 X 2 1/4 spraying with a non-stick coating.

Bake in a 350 degree oven for 30 minutes.  Check the bread with a toothpick and please do not over bake.  If the toothpick comes out clean, definitely take it out immediately. If the dough is wet on the toothpick, bake for another 5 minutes.  If there is some moistness on the toothpick, take it out of the oven.  The pumpkin bread should continue to cook, making it moist and delicious.

These bread loaves are moist and flavorful with a cake texture.  So many breads are made with too much flour and not enough spices for flavoring.  Enjoy with a cup of coffee or indulge on a weekend and add some Bailey’s Irish Cream to your coffee.  The holidays are here so make yourself feel extra special!

Sending my Thanks during this time of Thanksgiving!

Hello!  I would like to take this time to express my appreciation for my followers, following me for over a year.  Since my start of the food blog I have an array of followers, and you know who you are.  I  have enjoyed entertaining you!  I want to send a warm thank you;
United States
Bahamas
Brazil
Canada
Ecuador
France
Germany
Hong Kong
Indonesia
Ireland
Latvia
Malaysia
Mexico
Russia
South Korea
Switzerland
United Kingdom

I appreciate you have found my food blog, enjoy!

Kindly,

Sandy Pontello

Pumpkin Scones/Sweet Potato Cakes

What does this title define?  Well I started creating Pumpkin Scones and yikes, OMG, I had no canned pumpkin in my pantry!  So to substitute, I used a can of Sugary Sam Mashed Golden Sweet Potatoes.  Either will do, these are delicious!

2 cups all-purpose flour

1/3 cup light brown sugar
2 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon all spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold salted butter, cut into pieces
1/3 cup raisins
1/4 cup toasted and chopped pecans or walnuts (optional)
1/3  cup buttermilk
2/3 cup  canned pure pumpkin (make sure there are no spices or sugar added with the canned pumpkin)
1 teaspoon pure vanilla extract

Preheat oven to 400 degrees . Line a baking sheet with parchment paper. 

In a large bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture, I prefer using my hands. The mixture should look coarse. Stir in the raisins and pecans. In a separate bowl mix together the buttermilk, pumpkin puree and vanilla and then add the buttermilk mixture to the flour mixture. Mix just until the dough comes together. Do not over mix.

Transfer to a lightly floured surface and knead dough gently four or five times and then work the dough into a circle, 1/2 “ thick .  I used a biscuit cutter and made round scones.  Make sure the dough is thick, about ½” thick.  Place the scones on the baking sheet lined with parchment paper. Brush the tops with melted butter.

Bake for 20 minutes, testing with a toothpick indicating dough has been cooked through.

Transfer to wire rack to cool and enjoy.  Indulge and enjoy on a Saturday or Sunday morning.  Make it even more special, grab a bottle of cold Champagne,  measure 2 jiggers of fresh squeezed orange juice and top off with an exceptional bottle of Champagne.  Always find a way to make fun with any moment you can.  Life just passes us by so quickly.   Make the memories now!

Savory Crab Meat and Shrimp Cheesecake

This cheesecake is the ultimate appetizer that replaces a cheese-ball hands down.  Serve warm with a red or white glass of wine.  Enjoy and have fun!

Crust

1 stick of salted butter – room temperature
1 cup of pecans which have been placed in and blender and ground into small course pieces
½ cup of flour
1 cup of butter crackers, crushed
1 teaspoon of Lawry’s Seasoned Salt
½ teaspoon of ground black pepper

Mix all together and press into a spring  form pan which has been sprayed with a non stick coating.  Bake in an oven for 15 to 20 minutes until golden brown.  Set aside and cool while you prepare the filing.

Filling

1 stick of butter melted and sautéed with 1 cup each
Celery
Onion
Bell pepper – During the holidays red and green help to keep this cheesecake festive.
Sauté until tender.

Cook 2 cups of 31 to 40 count shrimp with butter in a skillet until cooked.  Cut shrimp into 3rds and set aside.
Measure 1 cup of crab meat . Set aside.
Grate 2 cups of Gruyere, 1 cup of Asiago grated cheese set aside.

Place in a mixer

5 ounces cream cheese – room temperature
½ cup sour cream
6 large eggs room temperature – one at a time
1 teaspoon Lawry’s
1 teaspoon Old Bay Seasoning
½ teaspoon ground black pepper
1 tablespoon of dried dill
1 tablespoon of parsley

3 teaspoons granulated garlic

3 teaspoons Worcestershire Sauce
6 dashes of Tabasco Sauce - add as much as you want if you like an extra kick
½ teaspoon red pepper flakes - use it or not, it is up to you

Mix in a bender the cream cheese until well blended and creamy.  Add the sour cream and beat until well blended.  Add all seasonings along with Worcestershire and Tabasco Sauce, along with sautéed onion, celery and bell pepper.  Fold in cheeses, shrimp, and crab meat.

Pour into prepared spring form pan which has the precooked crust.

 

Bake in a 350 degree for 30 minutes.  Drop down the oven to 325 degrees and cook for an hour.

Drop down for 300 for an hour .  Finish off at 250 degree oven for 30 minutes.  Let  cool from the oven and refrigerate. Serve warmed from the micro oven with crackers.  Enjoy with a glass of wine.

 

Perfect for the holidays and I know you are going to have fun!

Chocolate Chip Cookie Dough Cheesecake

Requested from a dear family friend!  You know who you are!  This is for you!

You will need a 9” diameter with approximately 4” deep -  spring-form pan.  My recipe calls for using this size.   Start by spaying the spring form pan with a non- stick spray coating.

Graham Cracker Crust

1 ½ cups of graham cracker crumbs – I prefer using the cinnamon flavored graham crackers

¼ cup of granulated sugar
5 tablespoons of melted salted butter

Mix the graham crackers well and press the graham cracker mixture firmly on the bottom of the spring form pan.

Bake in a preheated 350 degree oven for 10 minutes.  Remove from oven and let cool while you start on the cheesecake and cookie dough recipe.

Chocolate Chip Cookie Dough

1 cup of salted butter – room temperature

3/4 cup of light brown sugar
¼ cup granulated sugar
½ teaspoon baking soda
2 teaspoons of vanilla extract
2 cups of flour
1 package of semi-sweet chocolate chips (12ounce)

Mix the above ingredients and roll into small balls, approximately ¼ to ½” balls.  Please note, I purposely left out adding an egg.  This is my chocolate cookie recipe which calls for an egg.  I was concerned not knowing exactly if the egg in the cookie dough reached the temperature it should in order that the egg is cooked and no chance for salmonella.  Leaving the egg out worked perfectly.  I used almost the entire cookie dough recipe, except for 1 cup.  So roll away.  If you prefer to use the entire recipe do so.  This is your creation, have fun!

Cheesecake Filling

5 – 8 ounce Philadelphia Cream Cheese – room temperature

1 cup granulated sugar
6 large eggs – room temperature
2 teaspoons vanilla extract

Beat the cream cheese until well blended in a mixer.  Add the sugar and mix well.  Add the eggs one at a time until all are well incorporated.  Last, add the vanilla.  Scrape down the sides of the bowl in order to make sure the entire cheesecake filling has been mixed well.

Assembling

You will need to make 4 layers of the cheesecake filling and cookie dough balls.  Pour ¼ of the filling first then place the cookie dough balls all around the bottom, keep layering ending with cheesecake filling.

Bake in a preheated 325 degree oven for 30 minutes, then turn down the oven to 300 degree for 30 minutes, and finish off baking at 250 degrees for another 30 minutes.  You may need to add more time, just depends how your cheesecake has set.  If I could come into your home, I could let you know when you can look and tell your cheesecake is fully baked.  A little jiggly in the center is okay, but if the entire pan is jiggly you need to bake longer.

Sour Cream Topping

Add immediately once you have taken the cheesecake out of the oven.

Mix the following and pour over the top of the cheesecake
3 cups of sour cream
¼ cup sugar
2 teaspoons of vanilla

Best results, refrigerate over-night.  And then call your girlfriends/guy friends  over, open a glass of wine and enjoy a slice of this cheesecake.  Guaranteed to have fun!

100 posts

I have 100 posts

This is exciting!  I love you all.  Started last year in September!  I definately had fun and I hope I offered recipes for you to have fun as well!  Love to all  hugs and kisses!  Stay tuned,  I do not plan on stopping!

Champagne Cocktail

This recipe is inspired from a favorite hotel and a most favorite waiter which I love very much!  Here is to you Josh at Lowe’s Hotel in New Orleans.

Josh offered me a wonderful Champagne Cocktail and it was delicious.  Not knowing the recipe exactly, this is my rendition.  Just in time to have for the holidays coming!  Time to plan to have fun with family and friends

1 cup of Veuve Clicquot Ponsardin Brut Champagne (Wonderful)

¼ cup of cranberry juice
3 tablespoons of Chambord
Fresh raspberries (2 to 3) add at the bottom of glass for garnish

Measure, stir and pour into a champagne glass.

Oh enjoy with appetizers and have fun before you start your dinner with your wine.  There is nothing more important in life than family and friends and having fun!

 

Let’s Have Some Fun!

Fruit Bowl for Holiday Brunch Celebration

 This is the time of year to start planning for those over night guests during the holidays.  I thought I would start putting together a breakfast which would be fun to serve and enjoy!  This recipe of course should be offered on days when you are entertaining your guests and not going into work.  You will begin the day with having some fun!  Enjoy!

 Fruit is always a good beginning to offer your guest with coffee and juice.  For starters begin here and have fun!

 2 pink grapefruit – sliced in half and separate segments with a paring knife and keep the grapefruit shells.

2 naval oranges – cut into segments again
3 cups of strawberries thinly sliced
4 kiwifruit, peeled and cut into small pieces
2 tablespoons of powdered sugar
3 tablespoons of Grand Marnier
1 tablespoon of chopped fresh mint leaves

Mix the above and fill the grapefruit shells.

The beginning of your brunch to your guests could be served with this fruit bowl and Mimosas.  Come on, have fun, enjoy, and relax.  Holidays can be stressful and now is the time to sit back and relax.  Stay tuned I will have additional brunch ideas to offer after fruit and drink.

 

Orange Grand Marnier Cocktail

Cocktails brings me back to home.  Dad always loved his beer, but during the fall and winter my father enjoyed a cocktail.  The celebration of the season was special with a little glass of whiskey and coke.  Okay, of course I was not drinking then, just remember my father, a jem of a gentleman and he loved to have some fun!  There you go!

 2 cups of crushed ice cubes

¼ cup of vodka – you could purchase orange flavored vodka
2 tablespoons of Grand Marnier
Orange slice for garnish

Combine first 4 ingredients in a martini cocktail shaker. Cover with lid tightly and shake shake shake, shake shake,  shake your martini shake your martini!  Remove lid and use strainer to pour your cocktail in cocktail glass.  Garnish with orange slices and serve immediately.

Guaranteed to have some fun!  Please do not drink and drive!  This recipe is only intended for fun at home, please!

Bacon, Lettuce and Tomato (BLT) Wraps

You are going to love these wraps.  The flavors which are built and wrapped are totally enjoyable!  Come on try them and have some fun!

Chipotle Mayonnaise

1 cup of good quality mayonnaise – I use Hellman’s or if you prefer vegan mayonnaise pick up a jar at Trader Joe’s or Whole Foods

3 chipotles chopped from a can of chipotles and adobe sauce – located in the Mexican Food aisle in your grocery store, I have found these in HEB and Walmart

Juice from a lime

Salt and pepper to taste

Mix and refrigerate until ready to use

Assembling BLT

 1 cup of Chipotle Mayonnaise

½ cup of sun dried tomatoes in oil, drained and chopped
8 (10 inch) flour tortillas
1 head of Boston or Butter Lettuce
16 applewood bacon slices cooked in the oven and chopped or crumbled
4 green salad onions – chopped thinly
½ teaspoon of salt
1 teaspoon of black pepper

 Combine

Chipotle Mayonnaise, tomatoes, salt and pepper in a bowl.

Spread evenly over the 8 tortillas.  Layer lettuce, bacon, and onion over the mayonnaise mixture.  Roll up tortillas and secure with wooden picks and cut in half diagonally.

Enjoy and please have some fun, try adding a glass of wine!  Bet you have some fun! 

 

Pumpkin Pancakes

 

Autumn, this is the time of year in which we love to see pumpkins.  Our imagination of pumpkins dance in our heads and add the season to our tables.  I hope you enjoy these pancakes which are made from canned pumpkin or pumpkin puree.

 

Whatever the recipe for pumpkin, enjoy, smell the season and just have some fun!

¾ cup of canned pumpkin

1 ½ cups milk
1 egg
4 Tablespoons of melted butter
3 Tablespoon brown sugar
2 teaspoons baking powder
½ teaspoon salt
3 teaspoons pumpkin spice
2 cups of flour
2 teaspoon vanilla extract

Mix all the above ingredients in as mixing bowl one ingredient at a time.  Use an electric skillet or large teflon coated skillet over the stove,  butter or spray the cooking surface and place on medium flame.  Pour pancake sauce over the middle of the pain until sides of pancake have become dry.  Flip and turn cooking until pancakes are cooked appropriately.

After all the batter is poured and cooked on skillet, place to cool.  Spread each pancake with the Trader Joe’s Cookie Butter thinly and then pour desired amount of syrup.  I promise you, you will have some fun!

Minestrone Milanese

½ cup of kidney beans, soaked overnight. Drain and begin the process of this delicious soup
½ cup of your favorite bite size pasta
½ cup olive oil
1 can (28 ounce) of Hunt’s Crushed Tomatoes
4 cloves of garlic
½ teaspoon Lawry’s Seasoned Salt
Pepper to taste
2 teaspoons sweet basil
2 chicken bouillon
1 quart of water
1 onion chopped
4 stalks of parsley chopped
4 stalks of celery, sliced
2 cups of shredded cabbage
2 cups of sliced carrots
1 cup of diced potatoes
½ cup of Asiago cheese

In a large pot heat olive oil and add the fresh vegetables, sauté until tender.  Add beans, seasoning, bouillon and water until beans are tender about an hour.  Then add the pasta and continue cooking until tender.  You may need to add additional water flavored with chicken bouillon.

Slice and butter a loaf of French Bread which granulated garlic has been added to the melted butter.  Place on a cookie sheet or wrapped in foil until hot.  Enjoy with the Minestrone and your favorite glass of wine!  This recipe will entitle you to having some fun!  Let's have some fun!

 

Trader Joe's

To all my readers, have you had the experience of grocery shopping at a Trader Joe's?  I had the unique most amazing experience while visiting my son in California!  Absolutely a fun and wonderful experience.  Guess what?  Trader Joe's is now in Houston! Yea!  And yes, I am, we are having fun!.  Trader Joe's is located on the corner of Alabama and Shepherd, located in the historic Alabama Theatre.  Now, read this, OMG, you are going to love it.  Trader Joe's has this jar of Cookie Butter!  Yes Cookie Butter!  On the jar the cookie butter is described as being ginger cookies and biscuits which have been creamed together in to a spread.  Deliciousness and the flavor of Autumn!  Spread the Cookie Butter on toast, your own biscuits and better yet homemade pancakes.  And if you have purchased my cookbook, I have a pancake recipe called Sandy's Pancakes on Page 56.  They are wonderful and taste amazing topped with this cookie butter after they have been hot off of the grill!

Let your imagination take over and create a different array of possibilities!

Remember, you are going to have fun with the Cookie Butter, Sandy's Pancakes and Trader Joe's!

Grape Pie           

My first experience indulging in this great dessert was in California.  Grapes, never thought about eating a pie created from grapes.  Oh my gosh, this is so good!  So refreshing and you will love it!  What is the next plan?  One guess, we are going to have some fun!

Prepare your own pie crust or you can purchase one pre made in the refrigerator section in your grocery store.  Use a 9” shallow pie plate and place the raw dough into the pie plate.  Set aside while you make the filling.

5 cups of fresh grapes, mix red and green seedless, rinsed well and set aside.  The colors are so pleasing to the eye and pallet.

Place washed grapes in a 3 quart sauce pan and 1 cup water, just to cover the grapes

¼ cup brown sugar – The grapes have a natural amount of sugar, be careful not to over sweeten
Juice from 1 fresh squeezed lemon
3 tablespoons of salted butter
2 teaspoons of vanilla
2 teaspoons of cinnamon

Cook the grapes gently until the grapes just begin to soften, do not over cook.  About 15 minutes.

In a small bowl, measure 2 tablespoons of cornstarch and make a paste with 2 tablespoons of water.

Pour over the grapes and cook until the grape mixture begins to thicken.  Make sure the grape mixture does not become too thickened.  Let the grapes cool down and then place in pie crust and bake at 375 degrees for one hour.  Do not forget about the brown sugar topping below.  Cover lightly with foil so that your crust does not burn.

Top with brown sugar crunch topping

2/3 cup flour
6 tablespoons of brown sugar
1 teaspoon cinnamon
4 tablespoons of butter, cold and cubed

Mix all ingredients by hand until crumbly and place on top of pie and bake accordingly.

You will love this and you are going to have some fun!

 

 

Hummus

We all have had really good hummus and really bad hummus.  The best hummus I have enjoyed was at Trader Joe’s Grocery store in Glendale, California.  Houston is waiting impatiently for a Trader Joe’s! Until then, I have a recipe that is better than most you can purchase in the store.  Easy also!  Remember we are going to have some fun here!

5 garlic cloves – peeled and placed in a food processor and processed using the blade attachment.  In order to make sure your garlic is evenly distributed, process first by itself.  Then add the rest of the ingredients.

1/3 cup tahini (sesame paste)  - purchased at the Asian/International Imports in your grocery store.  I have found tahini at HEB, Kroger, and I have seen this jar of tahini even in Walmart.  You cannot get the authentic taste of hummus without this, no substitutions.  Make sure to stir the jar well before measuring.

½ teaspoon Lawry’s seasoned salt
Juice from 2 fresh lemons
2 cans of chick peas – well drained – save liquid from one can
2 tablespoons olive oil
8 dashes of hot sauce
½ teaspoon of ground pepper
Liquid from the saved one can of chick peas

Blend in a food processor the above  ingredients until smooth and creamy, not too thick and not thin at all, just smooth and creamy.

Enjoy with corn tortillas which have been cut in wedges, placed in a 350 degree oven until crispy.

Refrigerate any left overs, if there are any! 

Okay, open that bottle of wine and just enjoy and have fun!

 

 

Corn and Mango Salad  

Texas is still blistering hot.  Not ready for soups and comfort food, not yet!  Cool refreshing recipes are craved through September.  This recipe is simple and easy and you will find yourself wanting more!

I hope you have fun , enjoy!

1 can of Green Giant Corn – well drained

1 mango, peeled, sliced and chopped – make sure to wash the outer skin with warm water and soap.  Salmonella has been a problem with mango’s with the yellow sticker, be careful and be safe.
1 avocado – sliced and chopped in large chunks
2 tablespoons of light sour cream

Lightly toss and refrigerate

You can season if you wish with salt and pepper.  Honestly, this is so good, you will not need to add any seasoning.

Chill and serve with my marinated chicken breasts, fish or open a can of tuna.  You can serve with wheat crackers or just serve and eat as is.

Dare to indulge, open that bottle of wine, red or white, whatever your preference!  Just have fun!

 

 

Kale Salad -  California Inspired 

Visiting my son in California recently, I learned different ways to eat well.  My son took us to a vegan restaurant called Sage, near LA.  Absolutely wonderful!  You just would not believe the entrées   that are out there which do not involve protein and fat from animal!  Amazing!

We ordered a salad and entrée and I would like to share with you a salad I crave every day. Enjoy and I hope you have some fun!

I bundle of kale, washed well and chopped into small pieces, I use the stems.  Why waste the vegetable?

1 mango thinly sliced
½ cup of canned black beans – well drained
½ cup of sliced fresh strawberries
½ cup of quinoa – cooked and cooled
You can find quinoa in the grocery store with couscous and rice
¼ cup to ½ cup of creamy Italian dressing – pour just to lightly coat.  The vegetables and fruit are so wonderful, you do not want to over power the salad with the dressing.

Mix and enjoy!  Since I have come home from California, I have been trying to be good and staying away from wine just for a while.  For now, you can have fun knowing you are saving calories and then you can really have fun after dropping a few pounds with this salad and a glass of red wine! 

Marinated and Grilled Chicken

This marinade is delicious and well enjoyed during the hot summer months in Texas.  Cooking outside on your grill this marinated chicken is delicious in so many levels.  We are always trying to find ways to have fun!  So come on over, on a weekend, enjoying with family and friends, get your favorite cooler and “Let’s Have Some Fun”

Place 4 breast of chicken which are deboned and skinless in a gallon zip lock baggie with the marinade sauce below.

I like to split the breast so that I am not dealing with a huge piece of breast meat which will be a challenge to cook thoroughly and not to dry out and toughen.

Marinade

1 cup of Wish Bone Italian Dressing

½ cup of Teriaki Sauce
¼ cup Worcestershire Sauce
2 tablespoons of granulated garlic
1 teaspoon of ground ginger
1 teaspoon ground black pepper
2 teaspoons of Lawry’s Seasoned Salt
1 juice of lemon
Lemon zest from one lemon
2 tablespoons of brown sugar

Whisk these ingredients and place in gallon zip lock baggie with 4 chicken breasts.

The Chicken Breasts are best when marinated over night.

Place on medium heated grill and grill, marinated with sauce from bag until chicken breast are cooked thoroughly.  Avoiding  salmonella,  make sure chicken breast are cooked thoroughly.  You can also grill on your stove or with a George Forman.  Have Fun!

Enjoy with a salad, baked potatoes, seasoned rice, broccoli, corn, just to name a few.

Enjoy with a glass of wine, beer if you prefer, and always remember just have fun!

Texas summer weather can be hot and miserable until the first cool front.  Our cool front usually hits in mid to late October.  With this Texas south summer heat, cooking can be compromised to cooler dishes that are still comforting.  I came up with these ideas one weekend in order for my family to have fun and enjoy eating while the temperature is over 100 degrees outside.  So I hope you have a good time with these recipes.

Setting up a Salad Bar at Home

What is better during the summer than to have a salad, NOT!  Can be boring, so put some fun into it.   Start with lettuce, do not settle for Ice Burg, purchase all types of lettuce, Boston, Romaine just to name a few to give you texture and taste.  At this point, use your imagination and just go for it.  You do not have to purchase a lot of each item, one item chopped or sliced .

Set up all these items on platters and fun bowls.  Presentation is just as important as well as the taste.  So come on, use your imagination and have fun entertaining your family. 

Cherry Tomatoes

Yellow Squash washed and sliced raw

Cucumber sliced

I can Green Giant corn drained well

Or 2 ears of corn sliced fresh from the cob

1 can of beets drained and sliced

Olives, you choose the type, have fun

Cheese – the most flavorful the better, blue cheese, extra sharp, swiss to name a few

Bacon bits

Chick peas well drained

Croutons – homemade they taste better

Avocados

Grapes

Apples

Sugared pecans

Cranberries

Green salad onions finely sliced

Celery

Carrots

Red Cabbage chopped finely

Raw sliced broccoli

Raw sliced Cauliflower

Sliced thin Red Bell Pepper

Homemade Thousand Island Dressing

½ cup sour cream

½ cup mayonnaise

3 tablespoons ketchup

1 tablespoon pickle relish

2 tablespoons finely chopped green salad onions

½ teaspoon tobacco

Salt and pepper to taste

Hot Wing Grilled Cheese Sandwich – Without the wings

What would go great with the salad above, of course gourmet grilled cheese sandwiches.  I love hot wings, but I hate those little wings with all the bones and skin, yuk!  So here is a taste of hot wings but even better!  Come on let’s have some fun!

Poach 2 boneless skinless breast with onion, celery and parsley.  Season with salt, pepper and garlic.

Poach covered until cooked about 1 hour.

Let the chicken cool chop in small chunks and mix chicken with Tobasco, until you get the heat you desire.

Melt a stick of butter and add granulated garlic to taste.  Spread one side of bread and place in Teflon coated skillet.  Turn the stove on medium heat and start to toast on side of your bread.

Spread on one side of the bread with blue cheese which has been mixed with heavy cream until creamy and spreadable.   Slice thinly Monterey Jack Cheese on the other side of the butter bread.  Pat with your fingers the chopped chicken which has been seasoned liberally with the Tobasco.  Top gently and slowly one side of the bread onto the other and let cheese melt before turning over.  Make sure not to burn your bread which is on the heat side of the pan.  It is fun to slice into 4 triangles and serve with your custom made salad.  Enjoy I am telling you, enjoy and have fun!

Fruit Dip for Dessert

Large Cool Whip

1 can Eagle Brand Milk

1 8 ounce Philly Cream Cheese – Room Temperature

3 tablespoons Grand Marnier

1 teaspoon cinnamon

Dip with your fruit of choice,

Apples, oranges, grapes, strawberries, blueberries, bananas, cantaloupe, honey dew melon and so on.

Use your imagination and come on, what is the magical phrase, just have some fun!

Apple Oatmeal Cinnamon Crunch            

Apples, oatmeal, cinnamon with brown sugar and butter, defines a comforting dessert to enjoy.  This dessert is simple but delicious and can be topped with homemade whipped cream or a generous side of a luscious creamy vanilla ice cream.  Either way, enjoy, have fun, make memories!
 

6 granny smith apples, peeled, cored and sliced

Toss the apples with 3 tablespoons cornstarch
1/3 cup of splenda brown sugar
1 tablespoon cinnamon
Add 1 can of Eagle Brand Condensed milk
2 teaspoons of vanilla

Toss and place in a deep sided round casserole dish sprayed with a non stick spray coating

Topping

5 tablespoons of cold butter cut into small cubes
1 tablespoon cinnamon
½ cup brown sugar
2/3 cup of flour
1 cup of Old Fashioned Quaker Oats Oatmeal

Mix by hand until all is incorporated

Sprinkle over the apples and bake in the oven for 1 hour at 350 degrees until golden brown on top.

Make sure not to burn the oatmeal topping.

This is delicious and comforting, no matter what time of year you are serving.  Have fun!

Corn Dog Appetizers

This is such a fun appetizer, these corn dogs brings you back to your childhood.  Make sure to have plenty of mustard.  Have an array of different mustards for dipping.   Of course, never forget the wine and just have fun.  Let’s Have Some Fun!

Vegetable Oil for frying

Iron Skillet for frying the corn dogs
1 ¼ cup course ground corn meal
1 cup flour
2 teaspoons of salt
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cayenne pepper
1 15 ¼ can of Green Giant yellow corn – drained well and placed in a food processor until coarsely chopped
½ cup of chopped onion
1 ½ cup of buttermilk
Cornstarch for dredging the hot dogs
2 packages of 8 beef hot dogs cut into 3rds
( I like to use Nathans)

Fill your iron skillet 1/3 to ½ filled.  Heat the oil to 375 degrees before frying.  In a medium bowl place all dry ingredients except the cornstarch.  Add the wet ingredients one at a time.  Do not over mix and let stand for 15 minutes before dipping hot dogs.

Roll each piece of the hot dog in the cornstarch and then dip into the batter.  Work quickly and place the battered hot dog into the hot oil.  Make sure the hot dog is well coated.  Fry for 4 to 5 minutes until golden brown.  Serve warm dipping in mustard.  I like to drain the hot dogs on white paper towels covered over a cookie sheet to drain off the grease as much as possible.

Enjoy have fun make memories!

This recipe is dedicated to a dear friend I met going to the University of Phoenix.  She offered me support and guidance to help me through the years.  I was so happy to receive her e-mail asking me for this recipe.  I am almost confident this is what she wanted.  Let me know my friend if this is the recipe you asked me about sent to me e-mail address!  I LOVE YOU!

 

Cherry Cheesecake Pie – If you have my cookbook, you have this recipe

1 – 8 ounce cream cheese softened

1 cup sifted powdered sugar
1 teaspoon vanilla
1 cup whipping cream, whipped
¼ teaspoon almond extract
1 can of Comstock Cherry Pie Filling
1 baked 9” pastry shell/piecrust

Beat together cream cheese, sugar, and vanilla till smooth and creamy.  Fold in whipped cream.  Pour into pre baked pastry shell/piecrust.  Add almond extract to cherry pie filling and carefully spoon over cheese layer.   Chill until firm about 4 to 6 hours.  Can be garnished with additional whipping cream when serving each slice.

Chicken and Rice Salad 

 You know that I am trying to make recipes which my son in law will enjoy.  The recipes that I like  to create for him is using rice.  I created this chicken and rice salad over the weekend.  Hope you enjoy!

1 cup raw Uncle Bens Rice – Cook as instructed from box.  Once you have cooked the rice, place the rice in a strainer and rinse with water.  Set aside to drain while preparing the rest of the recipe.  Also, do not overcook the rice.

2 chicken breasts seasoned and grilled – once cooled dice in small bite size pieces

1 cup of chopped celery
½ cup of chopped green salad onion
1 small jar of diced pimento drained
2/3 cup of golden raisins
2/3 cup sour cream
2/3 cup of mayonnaise – I use Hellmans
Salt and pepper to taste
Mix thoroughly all ingredients, chill before serving

I like to serve with grilled chicken and vegetables!  I hope you enjoy.  You will enjoy further with a glass of your favorite wine!  Remember always, just have some fun!

ATM Golden Vanilla Cake and Grape Jelly Icing
Recently, our family lost an important family member which is part of the structure of our family tree.  The love and kindness she showed us all through the years is remembered in this dessert she loved to make for her family.  Many family gatherings included this dessert.  We will always love you!

Prepare a Golden Duncan Hines Cakes Mix as instructed on the box for a 9 X 13” pan.  One change, if you would substitute the water on the cake mix using whole milk instead.  You will love it.

Once cooled from the oven frost with the following, please do not over bake the cake!

14 ounce Welch’s Naturale Concord Grape Spread
3 tablespoons of Chambord Royale Deluxe
Place in a saucepan and cook heated over medium heat for 3 to 4 minutes

Let cool and frost the cake and then sprinkle with coconut.

This cake and icing are really good, and your kids will love it!  I love it and I love ATM more!

Green Peas and Ham

32 ounce package of frozen green peas

½ onion chopped
¼ cup olive oil
2 whole clove garlic
1 pound of ham steak – diced in small cubes
1 cube chicken bouillon
1 cup water
Salt and pepper to taste

Mix together in a small bowl

2 tablespoons of cornstarch
4 tablespoons of water

Place in a skillet the olive oil and ½ chopped onion and 2 whole clove garlic.  Saute onion until onion is tender.  Add the ham steak and cook for 3 minutes with the onion and olive oil.   Add the bouillon, water, and peas over medium heat until mixture becomes hot and bubbly.  Salt and pepper to taste.   As Guy Fieri would comment on Diners Drive Ins and Dives (http://www.foodnetwork.com/diners-drive-ins-and-dives/index.html) tighten up with the cornstarch and water.

Serve with meatloaf, pork, or chicken.  You will love the  comfort food this recipe offers.
Enjoy and do not forget the glass of wine!
Reference
Guy Fieri, Tighten Up, http://www.foodnetwork.com/diners-drive-ins-and-dives/index.html

VII XXIII MMIII Fruit Salad

These roman numerals represent a significant date and time
7 23 2003  the date I survived a major ruptured brain anuerysm

I would like to share with you a fruit salad which a dear friend sent to me during my days of recovery.  Each year that brings me to the anniversary of survival I can never forget this fruit salad which was offered from a friend and filled my days knowing someone out there cared for me.
Love it!

3 cups of sliced strawberries
2 cup of blueberries
2 cups of sliced fresh plums - your choice
1 apple sliced and chopped
2 tablespoons of honey
1 tablespoon of chopped fresh mint

Mix all together refrigerate and enjoy!

Czech Red Potatoes

My grandmother made wonderful red potatoes which were seasoned with onions and bacon, which were coated with butter and  vinegar.  My recipe replaces the butter with olive oil and they are oh so good.  Complimented with pork, chicken or beef and your favorite bottle wine.  Let’s have some fun!

3 pound bag of small red potatoes covered with water and seasoned with salt.  Boil  until tender and set aside.,

12 ounce package of lean Hormel Black Label Bacon.  Trim off fat and place in iron skillet.  Brown bacon until all pieces are crisp and browned. Place bacon on plate covered with paper towels and drain well. Drain bacon grease from iron skillet.  Add 1 onion chopped and sauté with bacon until onion is tender in the iron skillet.  Add ½ cup olive oil along with onion, bacon, ¼ cup red wine vinegar and cooked potatoes.   Toss and enjoy with your side chicken or pork.  Remember enjoy and have some fun!  Do not forget the wine!

Chocolate  Brownies – Your gonna love these

2 tablespoons water

¾ cup brown sugar
1/2 cup salted butter
1 package of chocolate chunks (11.5 ounce)  divided into ½. Separate in 2 bowls
2 large eggs
2 teaspoons vanilla
¾ cup all purpose flour
¼ teaspoon salt
1 cup of toasted pecans
Powdered sugar for garnishing

Place the first 3 ingredients in a saucepan and bring to a boil.  Stir until ingredients are completely incorporated.  Remove saucepan from heat and stir in 1 cup of the chocolate chinks until well incorporated.  Let this mixture cool down before adding eggs about 10 minutes and adding eggs one at a time.  Stir in vanilla

Add the flour and salt to the mixture.  Stir in remaining chocolate chinks and pecans.

Combine the flour mixture with the chocolate mixture.  Spread into a 9” into a square pan which has been lined with foil and sprayed with a non stick coating..

Bake at 325 degrees for 20 to 25 minutes.  With a strainer sprinkle with the powdered sugar for garnish and add a mint sprig.  Enjoy and just have some fun!

Italy

I am so thankful for all of you which have logged on.  But, there is always a but, I have not been graced by Italy.  I would be so delighted if Italy would come on over and have some fun!

Come on Italy, someone from Italy log on, we are going to have some fun!

Raisin Rice Pilaf

My apologies for not connecting with you on my food blog sooner.   Life as we know it, just raises by incredibly fast.  I am back so please enjoy! 

My immediate family has enjoyed potatoes and pasta as side dishes with our meals.  My son in law grew up eating rice as a side dish with his family. In dedication to my son in law, I hope you like raisins, enjoy and have fun!

2 tablespoons butter

2 tablespoon olive oil
½ cup chopped yellow onion
¼ cup of toasted pecans
1 cup golden raisins
1 cup Uncle Bens Long Grain Rice
2 ½ cup of water
1 teaspoon Lawry’s Seasoned Salt
1 teaspoon granulated garlic
1 tablespoon dried parsley

Melt in a large saucepan that has a fitted lid the butter and olive oil over medium heat.   Add the chopped onion and sauté until tender.  Add the Lawry’s Seasoned Salt, Garlic, parsley, raisins and pecans until well incorporated and heated through approximately 4 to 5 minutes.

Add the water and bring the saucepan to a boil, turn down the heat on the stove to low, cover the saucepan with a tight fitted lid and cook for 20 minutes until rice is tender and the water is absorbed.

Delicious served with pork and your favorite vegetables!  Do not forget the wine and always just have fun!