Merry Christmas Eve!


I can’t believe that it’s Christmas Eve already!   Time goes too fast.

Instead of doing a recipe post, I am taking a break and just posting what we will be eating over the next few days.  Recipes will follow over the next month or so and I’ll link to the ones that are already here.  I don’t eat too much meat anymore so I tend to make lots of veggie dishes to make up for it.

Christmas Eve ~ Mexican Fiesta

Chicken Enchiladas

Mexican Rice (recipe coming)

Mexican Salad

Guacamole (recipe coming)

Pico de Gallo (recipe coming)

Spicy Black Beans (recipe coming)

Baby Jesus Birthday Cake (recipe coming)

My Famous Sangria


Christmas Breakfast

Creme Brulee French Toast (recipe coming)

Paula Deen’s Scrambled Eggs

Bacon and Sausage

Winter Fruit Salad

Cinnamon Rolls or Monkey Bread




Shrimp with Cocktail Sauce

Sausage Stuffed Mushrooms (recipe coming)

Spinach Artichoke Dip (recipe coming)

Pigs in Blankets with Spicy Mustard


Christmas Dinner

Cranberry Glazed Ham (recipe coming)

Hash Brown Casserole (recipe coming)

Caramelized Butternut Squash

Green Beans

Middle Eastern Vegetable Salad (recipe coming)

Warm Mushroom Salad (recipe coming)

Asiago rolls (recipe coming)

Marble Sheet Cake (recipe coming)

Wine or soda or water


And we should NOT have to eat for the next week!!!  Lots of leftovers to go home with DD and I’ll be making my Mom’s ham salad at some point.

With that….

Happy Christmas to all and to all a good night!!!

Happy Easter!

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I hope everyone is having a wonderful day!

For Easter breakfast we had:

Fruit and Granola Parfaits ~ delicious and light (recipe coming soon)
Doughnut Muffins ~ as good as a doughnut but without all the frying (recipe coming soon)
Eggs Benedict Casserole ~ my DH’s favorite new dish (recipe coming soon)

For Easter Dinner our menu looks like this:

Honey Bourbon Glazed Ham ~ new to me recipe (recipe coming soon)
Au Gratin Potatoes ~ new to me recipe (recipe coming soon)
Honey Glazed Carrots ~ new to me recipe (recipe coming soon)

Roast Asparagus

Easy Cole Slaw

Deviled Eggs ~ Our favorite from Recipezaar

I made bird’s nest cupcakes on Friday so we’ll finish those up for dessert if anybody is still hungry.

Happy Easter!

Thanksgiving Menu

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I lost all my food pictures in my great computer meltdown and I don’t want to post a recipe without a picture so I am going to be behind a little.  So, today I’ll post my menu for Thanksgiving.

Our family tradition is that everyone gets to have their favorites for the meal ~ no matter how many dishes I have to cook.  The funny thing is, it’s pretty much stayed the same for a long time.  Every once in awhile I’ll mix in something new but not very often.  Some of the recipes are already here on my blog so I’ll link to them, some of them will be coming when I take pictures of them on Thanksgiving, and one of them is a family secret.

Monkey Bread

I’ll be putting out some nibbles but I haven’t decided on which ones yet and I may put some butternut squash soup in the crockpot.

The Perfect Turkey ~ recipe coming
Stuffing ~ just basic bread stuffing
Gravy ~ I am trying something new this year and I’ll post the recipe if it works
Holiday Mashed Potatoes ~ recipe coming
Sweet Potatoes ~ recipe coming
My Mom’s Mac and Cheese
Green Bean Casserole ~ yes THAT casserole
Roasted Winter Vegetables ~ recipe coming
Peas and Corn
Rolls ~ haven’t decided on a recipe yet and will post the recipe
Easy Cole Slaw
Cinnamon Pears ~ secret family recipe

Pumpkin Pie ~ I use the Libby’s recipe
Chocolate Pie ~ cooked chocolate pudding in a pie crust covered with whipped cream
Mixed Berry Cheesecake ~ recipe coming

What’s on YOUR menu this year?

Happy Cooking!


An All-American Menu!


Happy Birthday, America!

We will be taking it easy today and having some of our favorites for dinner. I’ll be adding photos during the day as I get things made if I don’t have a photo already on my computer.

First up ~ one of my DH’s favorites:

Beer Burgers with Beer Braised Onions

1 tbsp butter
1 large onion, sliced thin
1 cup beer
1 tsp sugar
1/2 tsp salt

1 1/2 lbs ground chuck
2 tbsps beer
1/2 tsp Tabasco sauce
1/4 tsp Worcestershire sauce
salt and pepper
4 burger buns
4 cheese slices (your choice)

Onions: Melt butter in skillet over medium-high heat. Add onions and saute, frequently stirring, until the onions are tender, about 5-6 minutes. Add 3/4 cup beer, sugar and salt. Cook until the beer has been absorbed by the onions and the onions are beginning to brown, about 18 minutes. Add the remaining 1/4 cup beer and bring to a simmer. Keep onions warm

Burgers: In a large bowl, thoroughly combine the ground chuck, Tabasco, Worcestershire, salt and pepper. Gently form into 4 patties. Do not handle the meat too much or the burgers will be tough.

Grill burgers to your desired degree of doneness. Top with cheese right at the end.

Toast buns on grill and serve burgers topped with the cheese, beer braised onions and your favorite condiments.

Serves 4


I use vegetarian baked beans in this dish but you can use your favorite. I found this recipe on the Southern Living website some time ago.

Root Beer Baked Beans

3 slices of bacon
1 small onion, diced
2 (16 ounce) cans of vegetarian baked beans (I use Bush’s)
1/2 cup root beer, NOT diet
1/4 cup hickory-smoked barbecue sauce
1/2 tsp dry mustard
1/8 tsp hot sauce

Fry bacon in a skillet over medium heat until it is crisp; drain on paper towels, reserve 2 tbsps. drippings in skillet. Crumble the bacon when it has cooled enough to handle and set aside.

Saute onion in bacon drippings over high heat for about 5 minutes or until tender. Stir together the onion, crumbled bacon, beans, and remaining ingredients in a ligthly greased 1-qt baking dish.

Bake, uncovered, at 400º for 1 hour or until sauce has thickened.

Serves 4


Next up is my Mom’s potato salad. I don’t measure anything in this salad so it’s not going to be precise. Add however much of each ingredient you like.

My Mom’s Potato Salad

5 lbs. potatoes, peeled, washed, cubed
celery, chopped
green pepper, chopped
onion, chopped
cucumber, chopped
3 or 4 hard boiled eggs, chopped

Peel, wash, and cube the potatoes. Place in large pan, cover with cold water, bring to a boil over high heat, boil for 10 minutes. Do not boil longer or you will have mashed potato salad (been there, done that!)

In a large bowl, add all the ingredients except mayonnaise and mix gently. Add mayonnaise ~ I generally start with 2 big spoonfuls and add more from there. I don’t add any salt and pepper to the salad since we salt and pepper at the table. Feel free to add it at this point if you want.


For dessert:

Fourth of July Cupcakes

18 1/4 ounces white cake mix
1 cup water (or as indicated on cake mix directions)
1/3 cup oil (or as indicated on cake mix directions)
3 eggs (or as indicated on cake mix directions)
1/2 teaspoon blue food coloring
1/2 teaspoon red food coloring
1 (16 ounce) can vanilla frosting
red white and blue candy sprinkle

Prepare cake mix according to package directions.

In a small bowl, combine 1 1/3 cups batter with blue food coloring. In another small bowl, combine red food coloring with 1 1/3 cups batter. Leave the remaining batter plain.

Fill paper-lined muffin tins with 2 tablespoons red batter, 2 tablespoons plain batter, and 2 tablespoons blue batter. Do not swirl batter, leave it layered.

Bake at 350º for 20-24 minutes or until a toothpick inserted in a cupcake comes out clean.

Cool 10 minutes in pan and then remove cupcakes to a wire rack to cool completely.

Frost with vanilla frosting and decorate with sprinkles.

Makes about 18 cupcakes


We’ll also be having blue cocktails which I haven’t decided on yet 🙂

Have a happy, safe, delicious Fourth of July!