Friday, September 30, 2011

Nutella Turnovers

Nothing sweet all week so I am craving some chocolate. Looked in the pantry and found these ingredients and searched recipes til I found one. Yummy.

1 sheet of puffed pastry thawed & divided into 2 layed on a floured surface and cut into little squares.
1 bag of giradelli choc chips
1 c nutella
1 egg
1 tblsp water
slivered almonds 1 tblsp butter

Preheat oven to 400
stir nutella and 3/4 bag of chips together
Wisk the egg with water and brush the ends of the pastry dough that you are folding together
Place a heaping spoonful of choc mix in each square
Fold over and make triangles and place on parchment lined cookie sheet
Brush rest of egg mixture on top of pastries and sprinkle almonds on top
Bake for 15 minutes
Cool and eat

Monday, September 5, 2011

Favorite Egg Casserole

8 eggs slightly wisked
12 oz container of cottage cheese
1 c bisquick
1 stick of melted butter or 1/2 c melted margerine
1 c milk
2 c of shredded cheddar
bacon cooked crisp and broken up to your liking
salt and pepper - you can add red pepper flakes or parsley

Preheat to 350
Combine all ingredients and pour into a 9 x 13 sprayed baking dish
Bake for 45 to 50 minutes   ENJOY

My son loves this hot or cold

Tuesday, August 2, 2011

Homemade Bread with Sunflower Seeds

I am so excited about how my bread turned out.  It is delicious... no kneading.  My La Cloche arrived the other day and I am definately going to get my money back with the use of it.  I didn't photograph the process because I was uncertain the first time.  I will post the steps next blog.

Here's the results

Sunday, July 24, 2011


We just have all kinds of unusual tomatoes growing this year so we have had fun staging the Roma's while we get down to some serious aroma flowing through the house.


Slice the roma's in half and place on parchment lined cookie sheets.  Be sure to fill the pan.  If you have fresh garlic, peel some cloves and set in there as well.
Sprinkle kosher salt, fresh basil, oregano or parsley
Drizzle olive oil on top.
Place in a preheated oven at 225 and bake for 4 or 5 hours.
I put mine in a convection setting at 325 because I needed to bake in less time.
These can be put in freezer bags and stored n the freezer for later use on pizza's or pasta.........if they last that long!!!

Friday, July 22, 2011

Baked Roma's with garlic and mozzerella

Our tomatoes are coming in and we had a beautiful crop of garlic this year.  I am a garlic lover and these were delicious.

Line a cookie sheet with parchment paper
Slice your Roma's in half lengthwise, scoopout the center with a spoon and place on cookie sheet
Peel your garlic
Place the garlic in a bowl and pour enough olive oil to coat well
Add some basil to the mix
Place one garlic in each roma drizzling some oil on as well
I used pearl mozzerella and placed one pearl in each Roma
Bake at 375 for about 45 minutes

Monday, July 4, 2011

Apple Poppies

We thawed out some frozen apples from last years crop and usually I will just heat these up and serve them warm.  Keith had a friend over and they wanted some pie.  I had some frozen puff pastry sheets and came up with this.  Keith wants to call them Apple Poppies.

1 pkg of frozen puff pastry
1 quart of chopped cooked apples.
dash of cinnamon
dash of fresh ground nutmeg
1/2 cup finely chopped pecans
2 tbsp butter

Thaw out the puff pastry - this shouldn't take long (if you thaw it too much, you can't work with it)
Heat your apples in a saucepan for about 10 minutes and let cool to room temp. Cook a little longer if you are using fresh picked.
I put the butter in a microwaveable bowl with the pecans and add the cinnamon and nutmeg.  Microwave about a minute stirring halfway.

Drain the apples, saving some juice
Roll out the pastry and cut into 4 equal squares on each sheet
spoon apples onto pastry sheet
spoon some pecan mix on top and take pastry ends diagonally and press all sides together
Place on cookie sheet and brush some juice on top.

Bake at 400 for about 20 minutes until light golden brown.

Happy 4th of July Yummy Breakfast

Good Morning America...Happy 4th of July

We enjoyed the fireworks last night in downtown Asheville

Shelby came over after she ran the 5 K in Weaverville this morning.  Keith was just wanting french toast.  I looked in the bread box and only had french bread so I thought OK baked french toast but then I remembered that I usually let that set in the fridge overnight,  after searching the net I had the ingredients to come up with this yummy recipe.

1 loaf of whole grain french bread cut into about 20 pieces
4 oz of whipped cream cheese
1/2 c finely chopped pecans
4 large eggs
1/4 c heavy whipping cream
1/4 c water
3 tblsp butter
canola spray

Mix the eggs, cream and water in a bowl to dip bread in.  Spread cream cheese on one side of 10 slices, top with finely chopped pecans.  Use the other 10 slices to cover and make little sandwiches.  

Spray your skillet and then add butter on med low heat until melted.  Dip the sandwiches in the cream mix (be sure to coat both sides)and put in skillet for about 8 minutes. Turn over for a few minutes.  Both sides should be golden brown. I sprinkled some fresh ground nutmeg and cinnamon on top. 
 Top with maple syrup and enjoy!  I think you could substitute pecans with strawberry jam and it would also be good.

Thursday, June 23, 2011

Peanut Butter Granola Balls

I have learned with a teenager in the house to have healthy snacks on hand at all times.  Mostly it has been fruit in my house since my son is a fruitaholic..he can't get enough.  I'm not complaining, better than junk food.  I just can't keep the fruit on hand.  He eats it as fast as I buy it.  Here's a good filling treat that will stick and give you the sweet fix as well

1 c powdered sugar
1 c creamy peanut butter
1/3 c milk
1 tsp vanilla extract
1 1/2 c quaker oats
1 c granola cereal of your choice
1 1/4 c peanut butter and choc chip morsels

Combine powdered sugar, peanut butter, milk and vanilla extract in large bowl.

Stir in the oats, granola and peanut butter and choc chip morsels.  Mix until completely coated.

You can put in the refrigerator to harden up before you start rolling your balls.  Roll into 1 inch balls and place on wax paper. Then store in an airtight container in freezer.  Take out as wanted.  Great snack.

Saturday, May 21, 2011

How do you want your eggs today?

There's nothing better then farm fresh eggs.  We have Brahma and Araucana hens.  It is a highlight of the day to see how many eggs we get for the day.  We only have 4 hens. ( they produce 2 - 4 eggs a day)

This morning a did a take on a recipe I saved.

10 eggs wisked together.
red, green and yellow peppers chopped
onion chopped -   I cheated and used the frozen stir fry peppers and onions in the freezer.
Saute the peppers and onion with some olive oil
Season with sea salt and crushed pepper along with crushed red pepper
Add the pepper & onion to the whisked egg and pour into muffin tins  (spray the muffin tin first)
Top with grated parmesean cheese and bake at 350 for 12-15 min depending on your oven.  Egg needs to be set.  Serve with salsa

It would be fun to add different veggies in and have little omelet muffins.

Monday, May 9, 2011

I hope everyone had a wonderful Mothers Day!  I slept in which means 8 am, my husband made me breakfast and decided he would vacuum the house (this is a first, trust me)  I had to take a picture.

We enjoyed the warm weather outside and Keith stayed in with allergies acting up again.  This year has been bad for allergies here.  Could have went out for dinner but wanted to try making my own burgers the way a friend showed me last week.  She purchased a boneless rump rust on sale and cut off the fat, cut it into chunks and grinded/ chopped  it in the food processor. I used my burger press and formed nice patties and seasoned with sea salt and fresh ground pepper and a little Worcestershire sauce. On the grill and they were great.  We had this with roasted butternut squash, garlic, onion and seasoned with some fresh ground nutmeg, sea salt and pepper and drizzled with olive oil.  Yukon Gold simple potato salad.    YUM..this was good for me. KC cooked the burgers just right and such an easy day!

Yukon Gold Simple Potato Salad

6 Yukon Gold potatoes peeled and cut into chunks for salad
Onion and celery chopped to your liking
2 boiled eggs chopped up
Miracle Whip  - just enough to make it real moist

Ended with a beautiful sunset.........

Now it's back to the normal routine on Monday.  Work, Work and more Work........

Thursday, May 5, 2011

Swiss Chard........Pasta

I've never grown swiss chard and recently discovered how good it is and the nutrients are plentiful.

I picked and washed the chard and prepared this yummy pasta dish.

Olive oil
garlic chopped or minced (use amount you like)
1 red onion chopped
1 pint grape tomatoes
kosher salt and flaked red pepper
Saute all of these together for a few minutes until tomatoes just start to soften or pop
Chop the chard into 2 inch pieces and add to saute until wilted

Meanwhile boil pasta of your choice (I used De Boles all natural linquine made with jerusalem artichoke flour)

Mix the saute with the pasta and serve in pasta bowl, top with sliced kalamata olives, feta cheese and maybe some italian cheese.

Monday, May 2, 2011

Strawberry Rhubarb Pie

I am posting Strawberry Rhubarb Pie again.  I am trying a different way.

6 stalks of Rhubarb  (cut into 1-2 inch pieces and boiled about 1-2 min) drain
strawberries fresh and sweetened with a little sugar or you can use the kind from the frozen section already sweetened (thawed & drained)
3 tbsp flour mixed in with strawberries and rhubard
splash of lemon juice
Spread in a 9 inch pie shell

1/2 c brown sugar
1/2 c sugar
1/2 c butter or margarine (I used smart balance)
fresh ground nutmeg
1/2 cup oatmeal
Press and crumble with masher or pastry blender

Spread on top   Bake at 350 convection for 50 minutes

Crock Pot Texas style ribs

Ribs were on sale which is Keith's favorite.  Pork boneless texas style.............

I rubbed the ribs with cowboy rub...sold at is very good by the way.
laid them in the crock pot and covered with 1/2 jar of Stubbs spicy barbecue sauce and 1 8 oz can of tomato sauce.  I added some onions chopped out of our garden.  Set it on low for 10 hours.....
Walked away and end of day... melt in your mouth ribs with loads of flavor.

Saturday, April 23, 2011

Mexican Casserole

Last night I threw together a casserole that got wiped out really fast and they were asking for more.  I picked up a rotisserie chicken at the grocery store and didn't know what to have with it so I put this together.

Sun dried tomato wraps or tortillas
1 can of black beans
frozen yellow squash w/ peppers and onions
fresh spinach cooked and drained
rotel tomatoes w/ green chilies
shredded cheddar
Rotisserie Chicken taken off the bone and skinned
Kraft Philadelphia cooking creme sante fe blend

Lay a large wrap on the bottom of a 9 x 13 casserole dish - butter the dish or spray it first
Top with black beans drained, add some of the chicken and some tomatoes, then cheese
Add another wrap, top with squash, spinach, chicken, rotel tomato and then spread the cooking creme on one side of the last wrap and place with the creme side down.  Lightly brush the top w/ olive oil or butter and cover with tin foil.  Bake at 350 for 40 minutes and enjoy.

I never got a picture, it was gone so fast.

Sunday, April 10, 2011

Raspberry Chocolate Mouse Cake

Yummy...I made this for Bobby's 50th Birthday and it got rave reviews.  I didn't get a picture so I will add one when I make it for Tiffany's birthday this week.

Dark Chocolate cake mix prepared according to the box - I used Duncan Hines
Almond paste chopped up small and added to the mix - I used half of a can

Divide the mixture evenly into 3 greased and floured round cake pans, bake until done about 20 minutes in my oven at 350.  Let cool completely. remove from pans.  I placed one layer in a spring form pan and then layered from there.  It is easy to loosen the spring form pan when ready and keep the cake in tact.

Dr. Oetker Chocolate Raspberry Mousse mix
Dr.  Oetker Dark Chocolate Mousse mix
1 cup of heavy cream
1 cup of Gheradelli Double Chocolate bittersweet chips

Prepare the mousses in separate bowls.  Add a layer of one of the mousse mixes on top of the first cake layer in spring form pan.  Add another layer of cake, add the other mousse mixture, add last layer of cake.
Cover and chill at least 3 hours or overnight.

After it is chilled, heat up the heavy cream to a small boil and add the chips.  Take off the heat and stir until melted well.  When cool, frost the top and place back in fridge until you serve.   I added fresh raspberries as
a garnish and nothing taste better than chocolate and raspberries together. If you love chocolate, you'll love this.  You can make this with different mousse flavors.

Tuesday, March 22, 2011

Spicy Chicken Turnovers

1 Rotisserie Chicken skinned and peeled off the bone
1 can of corn drained
1 onion chopped
1 red pepper chopped or red pepper flakes
1 jalapeno chopped and seeds taken out
chopped or minced garlic
seasoning of choice  I used applewood
1 jar of turkey gravy
2 tbs of olive oil
a splash of lemon juice
2 sheets of frozen puff pastry dough
1 egg beaten

Preheat oven to 400

Saute the corn, onion, pepper jalapeno and garlic in olive oil a couple of minutes, then turn off the stove.  Add chicken,gravy, lemon juice and seasoning.
Unfold the pastry dough and cut into 4 squares.  Divide the chicken mixture in the center of each one.  Brush the edges with the egg and fold over like a triangle and press together with a fork.  Place them on a sprayed cooking sheet and brush the tops with remaining egg.  Bake about 15 minutes until golden brown.
Yummy, like a chicken pot pie in a pastry.

Saturday, March 19, 2011

St Pattys Day Reuben Casserole

We tried something different St Pattys Day and it was a hit.  If you like a Reuben Sandwich, try this.

I cooked my corn beef brisket in the crock pot for a good 12 hours on low just covering with some beef broth and water to simmer.  Then I cutoff the fatty parts and shredded the corned beef, it was easy to do this after leaving in the crock pot that long. I believe it was 3 lbs.

5 cups uncooked egg noodles
1 pkg fresh sauerkraut ( this was with the corned beef at the meat dept)
2 cans of cream of chicken soup undiluted
3/4 cup milk
1 large chopped onion ( I used my mini food processor) You could also buy the frozen already chopped
3 tablespoons dijon mustard
chopped or shredded corned beef
2 cups shredded swiss cheese
3 slices rye bread
2 tablespoons melted butter

Cook the noodles
Combine the sauerkraut, soup, milk, onion and mustard
Drain the noodles and stir into the sauerkrat mixture
Transfer to a greased 9 x 13 pan
Sprinkle the corned beef and cheese on top
Put the bread in food processor and chop, then coat it in the butter, sprinkle on top of casserole and bake uncovered at 350 for 45 minutes

Monday, March 14, 2011

Triple Delicious Chocolate Cake

Do you have a chocolate craving like we do?  My family loves this chocolate cake recipe.  We made it yesterday after Brylie and I did horseplay.  She helped and yummy.

1 pkg Duncan Hines Fudge or Devils Food cake mix
1 pkg chocolate instant pudding
1 8 oz container sour cream
 4 eggs
 1/2 c water
 1/2 c canola oil
2 cups dark chocolate chips

Put first 6 ingredients in a bowl and mix  then add the chips
Spray a bundt pan and lightly dust with flour
Bake at 350 for 60 minutes

I use a dark chocolate sauce on top when cooled.

Friday, March 4, 2011

Chicken Parmesan Roll

Here's a recipe I took a take on last night from Food Network.   It was delicious.

In a seasoned cast iron skillet add: Preheat oven to 450
1 cup of fat free chicken broth
3 cloves of garlic minced
1 14.5 oz can of diced tomatoes with jalapeno's or  what ever blend you like
basil, salt and pepper
Put the cast iron skillet in the oven to roast for about 20 minutes

While that is cooking
flatten 3 boneless breast
season with kosher salt and pepper - place smooth side down
sprinkle mozzarella and italian blend of shredded cheese  on top
sprinkle on some parsley and roll up starting at the short end and secure with a tooth pick

2 egg whites beated in a bowl
Panko bread crumbs with some parmesan in a bowl
Dip the chicken in the egg white and then the bread crumbs to coat.

When I took the tomatoes out, I transfered them to another dish and used the pan to cook the chicken.
I used olive oil and simmered about 10 minutes on each side to get nice and brown and cooked through.  I then added the tomato mixture to the pan before serving.

I served this with polenta sliced and put on a cookie sheet with some marinara on 350 for 20 minutes
I baked this while chicken is cooking.

It was tasty and everyone here loved it.

Monday, February 28, 2011

Beef Jerky

London Broil was on sale this week.  Great time to make beef jerky.  Keith loves it.  I try to keep some in the freezer but it doesn't last long around here.

Ask the butcher to slice the london broil for you.  Just say you're making jerky and they should know what to do.

I marinade my jerky overnight.

Put the london broil in a large ziplock or tupperware container
Add to coat well.  The amount you use depends on how much meat you have, I don't drown the meat.

liquid smoke
worcestershire sauce
Dales seasoning
fresh garlic minced
Pickapeppa sauce
red pepper flakes
salt and pepper

After you marinade overnight in the fridge, you place in a dehydrator.  I have a Nesco American Harvest that works great.  We use the dehydrator a lot in the summer for peppers, tomatoes, apples, etc. 

155 for 4-6 hours.  (It will just get crispier the longer it is on)

Keith will be so happy when he gets home from school.

Pork and Beans

Today is pinto beans with pork.  Good protein that sticks.  Just don't forget the beano. LOL
I add a little spice and play around always trying something different since this is a staple in our family.

1 pkg dry pinto's
a couple strips of bacon depending on how much fat you want to add
1 frozen package of onions and pepper
several garlic cloves minced
1 small jar of salsa or diced tomatoes with green chilis
kosher salt
ground black pepper
freeze dried jalapeno flakes
red pepper flakes
grated cheddar cheese

Pork Tenderloin
Bake the pork tenderloin in the oven at 350 wrapped in foil for 30-45 minutes depending on the size
You can do this the night before if you want

Soak the beans overnight...rinse and cover with water about an inch above the beans. Turn on the stove and let them boil low for a couple hours.  Then begin to add your ingredients.

I fry up some bacon until it is not completely done and crispy.
minced garlic ( I use the garlic I store in olive oil in the fridge, I put some in my mini food processor and you get some oil in there as well)
saute the onions/pepper and garlic before adding
Cut the tenderloin into bite size chunks and add to the beans
add all the ingredients and simmer for about another hour.

When serving, grate cheddar cheese on top, it's similar to a chili

Wednesday, February 23, 2011

Butternut Squash Medley

1 large butternut squash peeled and cut into small chunks ( butternut can be peeled with a potato peeler, I cut mine in half first, take out the seeds and peel.)
2 large onions quartered and cut into wedges
4 garlic cloves - I take my garlic that we harvest and peel the cloves and put into jars of olive oil & then keep in the refrigerator.  When I need to sautee, it's easy to get garlic and olive oil  just by spooning out a couple cloves with the oil.
olive oil
1 pkg frozen green beans
2 tsp freeze dried basil
1/2 c water
(I always add some fresh ground nutmeg to all my butternut) optional.

Heat the oil and garlic in pan.  Add the onion, then the butternut, green beans, 1/2 c water and basil, salt and pepper.  Cover and reduce the heat to med low until you can stick a fork in the squash and it is tender.  About 20 minutes.


Great for grillin out or appetizer

I use chicken tenders (you can use chicken breast cut into strips) I beat them down with a kitchen mallet
small container of cream cheese and mix with freeze dried jalapeno ( I spread his on top of the chicken)
Roll the chicken up and wrap a half of a slice of bacon or turkey bacon around it and secure with a toothpick.

Grill on the grill until done ( I place on tin foil) or Roast in the oven for about 10 minutes

This is a take I took on my neighbor Jolynns recipe.  She uses Jalapeno sliced in half with seeds taken out and regular bacon. (It is awesome)

At Christmas I tried it with shrimp for another spicy treat. I did it Jo's way with shrimp and jalapeno slices wrapped in bacon.

For those of you looking for good fresh spices.  Try