Fat Tuesday


or Shrove Tuesday as we called when I was a kid.  Also known as Pancake Day.

Here are a few recipes that I have posted before that would be good for today no matter what you call it!

Not Pancakes but Waffles are Just as Good ~ Pumpkin Waffles

Cajun Chicken Nuggets

Bourbon Marinated Rib Eyes

Easy Jambalaya

Happy Cooking!

Here Comes Peter Cottontail…Desserts


My favorite part of any meal.  Here are a few that would be great for dessert on Easter!

Lemon Curd Cupcakes

Raspberry Delight

Berry Crostata

Lemon Cheese Dessert

Pineapple Upside Down Cake

Key Lime Cake

Mixed Berry Cheesecake

Easy Strawberry Pie

Happy Cooking!

Here Comes Peter Cottontail…Ham!


We always have ham for Easter and I always wonder if it’s the baked ham we love or the ham salad sandwiches the day after (that recipe is included), LOL!

Here a few that I’ve made and loved.

The Barefoot Contessa’s Baked Ham and My Mom’s Ham Salad

Glazed Ham

Bourbon Ham

Glazed Spiral Ham

I don’t know what recipe I’m going to be using but I think I’ll be trying a new one!  What about you?

Happy Cooking!

Chocolate Cake Day!

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I’ve been told that today is Chocolate Cake Day ~ I figure any day is chocolate cake day so I will take this opportunity to repost my Mom’s chocolate cake recipe.  This is the recipe that EVERYBODY in my family requests for their birthday.  I think I could make it with my eyes closed.  It’s not as sweet as cakes go and it’s dense but we love it.

Happy Chocolate Cake Day!

My Mom’s Chocolate Cake

1/2 cup butter
1 1/2 cups sugar
2 eggs
2 (1 oz) unsweetened baking chocolate squares, melted
1 tsp vanilla
2 cups cake flour
1 tsp baking soda
1 tsp salt
1 cup ice water

Stir butter to soften gradually, add sugar, creaming until light and fluffy.

Add eggs one at a time beating well after each.

Blend in cooled chocolate and vanilla.

Sift together flour, soda and salt, add to creamed mixture alternately with water, beating after each addition.

Bake in 2 (8-inch) round, greased cake pans at 350º for 30-35 minutes.

Frost with 1 pint heavy or whipping cream, whipped or your favorite frosting.

Makes 8-12 servings depending on size of the slices.

Happy Cooking!


Recipe Re-run ~ Minestrone Soup II

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I have spent lots of time today figuring out my new camera which leaves little time for posting so I am going to repost one of our favorite soup recipes.  I wish I had the ingredients so I could make it today!

Minestrone Soup II

3 tablespoons olive oil
3 cloves garlic, chopped
2 onions, chopped
2 cups chopped celery
5 carrots, sliced
2 cups chicken broth
2 cups water
4 cups tomato sauce
1/2 cup red wine (optional)
1 cup canned kidney beans, drained
1 (15 ounce) can green beans
2 cups baby spinach, rinsed
3 zucchinis, quartered and sliced
1 tablespoon chopped fresh oregano
tablespoons chopped fresh basil
salt and pepper to taste
1/2 cup seashell pasta
2 tablespoons grated Parmesan cheese for topping
1 tablespoon olive oil

In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.

Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. If desired add red wine at this point. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.

Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside.

Once pasta is cooked and so up is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top. Drop a dollop of olive oil on top and serve.

Here’s a link to the original post ~ Minestrone Soup II

Happy Cooking!

Recipe Rerun ~ Holiday Mashed Potatoes

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I thought I would re-run a very popular recipe on this blog ~ holiday mashed potatoes.  They are so good and easy to make.  I love that I can make them the day before and there is no mashing of potatoes right while I’m trying to get a holiday meal on the table.  My Mom used to make them and now our whole family makes them.

Holiday Mashed Potatoes

5 lbs potatoes, peeled and cooked
1 (8 ounce) package cream cheese, room temperature
1/4 cup butter
1/2 cup sour cream
1/2 cup milk
2 eggs
1/4 cup onion, chopped
1 teaspoon salt
1 dash pepper

Beat hot potatoes until all lumps are removed. Add cream cheese (in small pieces) and the butter. Beat well until cheese and butter are completely melted and mixed. Stir in sour cream. Add eggs and onion to milk and add this to the potatoes with salt and pepper. Beat until light and fluffy.

Place in a greased 9-inch casserole. Refrigerate several hours or overnight.

Bake at 350 degrees for 1 hour or until lightly rounded on top (puffy).

Makes 6-8 servings.

Happy Cooking!

Christmas Candy

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What is is about Christmas and candy?  Why do I never make candy other times of the year?

Here are a couple of things I always make for the holidays:

English Toffee


Famous Fudge (scroll down)

And a couple of new favorites:

Chocolate Dipped Cherries


Smoked Almond Turtles

Happy Cooking!



Christmas Cookies

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I thought I would take this post and tomorrow’s to repost recipes for cookies and candy that I use at the holidays.  This year my daughter is making the cookies so I think I will make some new candies instead.

Christmas Cornflake Wreaths


Chocolate Truffle Cookies


Peanut Butter Cup Cookies


Peanut Blossoms


Eggnog Snickerdoodles


Chocolate Covered Cherry Cookies


Libby’s Super Super Easy Sugar Cookies


Spicy Molasses Cookies


Cinnamon Snowballs


Chocolate Drop Cookies


Dog Biscuits for Your Furbabies!


Looking for more?  If you click on “Categories” over on the right, then scroll down you can click on Cookies and find 34 recipes already here.  I’m sure I’ll try a few new ones in the next week, LOL!

Happy Cooking!



It’s a Monday…


After spending a couple of days last week not feeling good, I finally came to the realization that I HAVE to change up my diet some.   I think gluten is becoming a problem and red meat has been a problem since surgery last year.

While I’m not going totally gluten-free, I am switching over to gluten-free breads or avoiding bread altogether and I’ll be paying attention to labels now more than I have in the past.  Just a quick glance through my pantry and I see several gluten-free items in there already.  If that makes a difference, then I’ll go in for testing to be sure but I can almost guarantee it’s a problem.  I already put in an order for King Arthur Flour’s gluten-free flour and a few other items so I’ll be testing those in the future and I’ll report back here with recipes!  I love to bake so I’m looking forward to trying these products out.  I bought a King Arthur gluten-free bread mix at my local Harris Teeter and I think I’ll try making it today.  I’ll be back with a review in the next couple of days.

I am also going to be trying to cut red meat out of my diet as much as I can.  DH is a red meat kind of guy but he said whatever I make will be fine ~ gotta love him!  So, chicken, fish, and veggie meals are what I’ll be working on.

Once I get everything on a sort of even keel, I’ll start up with the menus again.  In the meantime, here is a rerun of a recipe I made quite often after surgery.  I love this recipe!!

Stuffed Portobellos

1 small yellow sweet pepper, cut in thin strips
1 small red onion. chopped
1 medium zucchini, coarsely shredded
1 carrot, shredded
1 stalk celery, sliced thin
2 cloves garlic, minced
2 to 3 tbsp olive oil
1 tbsp fresh basil, chopped
1 tbsp lemon juice
1 (5 ounce) pkg fresh baby spinach
1/2 cup plain bread crumbs
1/2 cup finely shredded fresh Parmesan cheese
4 (4-5 inch) portobello mushroom caps, stems and gills removed
4 slices provolone cheese

Preheat oven to 425º and line a cookie sheet with foil (the non-stick foil works great).

In a large skillet, cook and stir the yellow pepper, onion, zucchini, carrot, celery, and garlic in the hot olive oil over medium-high heat for approx. 4 minutes. Stir in the basil, lemon juice and 1/4 tsp each salt and pepper. Top with spinach and cover. Cook for 2 minutes or until the spinach is wilted. Remove from the heat and stir in the crumbs and half of the Parmesan into the spinach/veggie mixture and set aside.

Arrange mushrooms, stemmed side up on the prepared pan. Top each with a slice of provolone. Divide spinach mixture among the mushrooms.

Bake 15 minutes (mushrooms may get a little watery but I didn’t have this problem). Top with remaining Parmesan and bake for 2 more minutes or until heated through.

Makes 4 servings.

Happy Cooking!

Hot Enough For Ya?


If I heard that question once over the past week, I heard it a million times!  YES, IT IS HOT ENOUGH!!!!  When the temp hits 112º without the heat index added, it’s HOT.

We did not cook much at all over the past week or so ~ neither one of us felt like eating.  Our AC didn’t even feel like it was AC’ing the house.   Actually, just thinking about food made my stomach turn so we just picked all week.  Posts will be spotty until I get back into the swing of things!

Today, it’s in the 80’s and I’m freezing ~ there is just no middle ground with me, LOL!

We love this recipe.  I posted it about 2 years ago and it’s one of favorites and we’ll be having it this week sometime.  You can put it together in a ziplock bag and toss in the freezer ~ I usually do this then pull it out the night before and defrost in the fridge.

We lived in Hawaii for 3 years and I managed to pick up a few really good recipes. Kalbi is one of our favorites and it was my go-to recipe when we lived there. You will need to buy beef short ribs cut flanken-style which is cut across the bones. They will be flat with three pieces of bone at the top. Kalbi is a Korean dish but I added to the name to remind me of the time we lived there.

Kalbi, Hawaiian-Style

2-3 lbs short rib of beef
3/4 cup soy sauce
3/4 cup sugar
3/4 cup water
3 inches piece fresh ginger, sliced
1 garlic clove, minced
1 tablespoon sesame oil

Combine all ingredients and marinate ribs for 4 hours. Broil or barbecue to desired degree of doneness.

Happy Cooking!