Thursday, October 2, 2008

Cooking a mystery???

Anyone ever even check this blog anymore??? Well, now that it's getting cooler, I'll be baking and cooking again... oh, and the fact that I'm pregnant will, I'm sure, result in 'extra' cooking!!!! I love comfort foods!

So here's the challenge for anyone checking my food blog, and wants to play!

5 recipes. That's all.... post 5 recipes on your blog, or in the comments here... 5 recipes you love to use for winter dinners!

I thought it'd be fun, and give some others (namely me) some new ideas on what to cook during the cold wintery months....coming soon!

I'll post mine soon!

Thanks... and have fun!

Wednesday, June 4, 2008

Suprise Pie

I made something that I used several different recipes and put all the best qualities together and came up with THIS~! Uh, no picture, cause it didn't LOOK too amazing, but it did taste that way!

Use my bread recipe from the Chicago stuffed pizza recipe ( 3 C flour, 2 tsp salt, 1Tblspn yeast, 1C hot water, 2-3 Tblspn oil... and various other spices (garlic) that you like)

Brown hamburger/sausage and add your favorite spaghetti sauce. Roll out bread, spread meat mixture leaving a couple inch margin. Roll up bread with meat mixture inside like a jelly roll. (it may be smart to do this IN the pan you intend to use ... this is why I have no picture... the transporting caused some minor difficulties)
Once all nicely rolled up and it's beautiful (unlike mine)... melt some butter in a bowl and mix in some garlic salt (or garlic powder and salt)... and spread over top of bread roll! Bake at 400 for about 20 minutes! Delish!!!!! Simple yet satisfying!

Just thought I'd throw that out there for all of you who like to spice up what you're having, but still want a quick dinner night!

Monday, April 14, 2008

Sushi.... or Smooshi

Saturday we had loads of fun, doing a "Family Sushi night"... we made spring/egg rolls and sushi!
the Sushi was easy (for the most part).. it was a kit... Rice, wraps and soy sauce provided. Now what they don't tell you on the package, is the kits are designed to make sushi for elves! The wraps were so small you could hardly call them a roll!

Below, as you can see... these are my very tiny hands... holding an even smaller sushi roll! The above picture was cut in half... which was a feat in itself! As you can see... there wasn't much room to stuff too much in... but they were delicious all the same! We used crab meat, cucumber, carrots, and avocado. Although we did learn that just making a "sushi sandwich" does not hold the same yumminess (this is not a real word) as a roll... you really need to compact those flavors . . . . . this may actually be a real art!
We also made egg rolls... they were pretty easy and very good! We bought spring roll wraps,and then sauteed cabbage, bean sprouts, carrots, and bamboo shoots in soy sauce, then stuffed the wraps according to directions and FRIED! Everything is good if it's fried! And... they crisp right back up under the broiler for leftovers~!
So, my suggestions... have a sushi night.. it was loads of fun! The kids even had fun making them, but for Jason and I to eat... they weren't really fond of the sushi, but the egg rolls were a hit! But, if you purchase the kits... buy the Nori wraps separate... then you can actually make a sushi roll... for regular sized people, and not elves!

Thursday, April 3, 2008

A visit from a friend

Patty came over... not that you would ever know... because, DUH... I must've had a one track mind... the only thing I took pictures of was the food! But I was hungry! But for those of you who care.... you can visit Patty's food blog at : to find out what else may have happend (besides eating)....

but... we did have a lot of fun... Patty is Vegan, so it was fun to head to the local vegan store and buy the few things I needed to make an acceptable lunch... Now mind you... she was gonna bring her own food, but that, folks, is just rude... to invite someone over for lunch and make them bring their own! Plus... I look for reasons to try something new and unusual (although, I'm learning being vegan isn't all that unusual)....
We had homemade garlic bread (on bread with no eggs or dairy)... slathered with Baba Ganouj (sounds like ganoosh).. it's an eggplant spread! It's really yummy... She made it for me the last time I went her way for lunch... Her's was much better than the Kroger bought version I had, but we both decided... it was still really good!
Then we topped the spread with the sauteed squash.... in vegan butter mind you! I also had a vegan loaf of banana nut bread... and I attempted some Hemp Brownies! Now that's just funny! With Frosting! And to drink... Green tea with a hint of Jasmine! Wow... I am such an adult to pull off a spread like that! I've finally acheived making what would/should qualify as an adult lunch! (Usually it's a batch of chessy noonles (mac and cheese) or chicken nuggets...) It does not take much for me to impress myself with myself! Get it????

And here is a lovely picture of the whole dang thing..... Ahhhh, beautiful! And besides the eating we had wonderful conversation... the kids (Nathaniel, Patty's son Seth, and Simon) played (video games) so we were left to have a wonderful time.... although Simon seemed a little worried when Patty kept asking him to get in her bag so she could take him home.... he's since been taken to ask... at least once a day... "When Patty come over.... we play... me like Patty!"

Thanks for a great time Patty and Seth.... Can't wait till summer when we can do it again!

Creamed Cauliflower

Wasn't my favorite, but it was OK... especially in a pinch when your looking for something besides the old standby of green bean caserole that has to feed alot of people! Pretty simple too.

A head of Cauliflower, blanched. 1 cup heavy cream, 1/2 package buttermilk ranch dry dressing, paprika, bacon chips (real or fake)....Put the cauliflower in the pan... mix the cream and dressing together, pour over cauliflower... sprinkle with paprkia and bacon chips... cook at 350 degrees for 30 minutes.

Little Chef... Simon

Simon and I made some snickerdoodles after lunch today! I just love when he'll wear the Chef hat for me when we're cooking! He's so dang cute!

Did this remind anyone of those speeches you had to do in school? The ... first, next and last... reports???? First you get them out of the oven, then you pick one up with the spatula... then you pound it in your face! Yummm.... He's an awesome little kitchen helper! Yes, someday we will be on Iron Chef!

another little Chef.....

My super sweet friend, Patty, made a trek to my house and she brought me this adorable little chef guy... cause we both have our own food blogs now... and because we're really good chefs, and because we're just cool! The cookbook holder came from Grandma Shirley... and I LOVE IT! It's like I have a helper in the kitchen.... I can actually read my recipes (when I use them accurately).... It's so fun.... I love cooking!

Monday, March 17, 2008

Erupting Volcano CAKE!

This was Nathaniel's 7th birthday cake! It was an erupting volcano... how fun is that!
It was one of the easiest cakes I've done as far as the decorating!
2 chocolate cake mixes
1 jar marshmallow fluff (or creame)
1 bag chocolate chips
karo syrup (light)
red food coloring
dry ice
cup/glass/ flower vase
Bake cake according to directions. 1 cake mix in a bundt pan. The other (I used a medium metal mixing was the perfect size... it took quite a bit longer to bake, and the very middle did not ever get done fully, but since you cut that out... no big deal... I pulled it out after 50 minutes)
Let cakes cool completely. When cooled cut a hole in the "mixing bowl"cake. Layer.. the bundt cake down first, then the "mixing bowl" cake on top. Fit your cup/glass/flower vase down into the hole, so the top does not stick out. To make glaze, melt 1 cup chocolate chips, 4 T of butter/margarine and 2 T of Karo syrup in microwave safe bowl. I used a bar-b-q brush to "paint" on the glaze then drizzled the rest over the top to give it a Mountain like appearance. Then heat marshmallow fluff for a few seconds in microwave until easy to work with. Snow cap your cake to your liking! Then take your red food coloring and a butter knife and add some lava for effect! I also put some chocolate sprinkles and extra chocolate chips on bottom for added rocks and dirt! Now... when it's time for the party... chop off a couple of small ice cube sized chunks of your dry ice and put them in a cup... (REMEMBER: DO NOT touch the dry ice with your bare hands... OUCH!!! Use gloves when handling dry ice!!!!!!!) Have warm water in another cup... when its time to explode... dump the "dry ice cubes" into the cup in the middle of your cake, then add the warm water and watch the fun~! You can also have a "Lava Explosion" by adding a bit of warm water to some marshmallow fluff to pour over the dry ice! I didn't want to go there for my first time, but it is a cool effect! We had an ExPlOsIvE PaRtY!!!!!!

Tuesday, March 4, 2008

Stuffed Pizza

If you love pizza... what would be better than stuffing it with great, ah . . . stuff? I tried this last night (saw a show on the food network, go figure) and it turned out beautiful! It made it to the list of "will cook again!!!"



3 C. Flour

1 cup hot water

1 package yeast

2 tsp salt (if this is too salty for you, you can cut it back to 1tsp)

3-4 T olive or canola oil

Recipe: Mix flour and salt in bowl. In 1/2 cup of the hot water dissolve yeast for a few minutes. Add yeast water and the other 1/2 cup of hot water to flour along with oil. Mix. You may need to knead/mix with your hands... this dough gets quite 'tough'. After well mixed, let rest for 1/2 hour - 45 minutes.

I also added oregano, garlic powder (of course) and onion flakes to my bread dough. If you have another favorite bread recipe... you can use that! This is just the one I used. Just make sure you have enough dough to spread and hang over a round (or square) deep dish pan. This recipe makes enough to cover a good size cookie sheet so it worked well. You can use this for regular pizza, but if your doing the stuffed pizza you will need to make two of these dough balls!

Once dough is rested and easy to shape... either roll or pull into shape and spread into pan with ample amount up the sides.

Here's the fun part.... you can stuff this with whatever tickles your palette! I used Mozzarella cheese, mushrooms, banana peppers, pepperoni, and spinach! YUM~ Whatever you use, put your favorite cheese down first (about 3 cups) then top the cheese with all your toppings of choice. Do NOT add your sauce yet! After you've put on all your yummy stuff... roll/spread out the second ball of dough. Cover all the stuffing and pinch to the top of the bottom dough piece. Now poke a few holes in top layer... spread on your favorite crushed tomatoes or pizza sauce, put a bit of cheese on the top... then pop the giant thing into the oven. Preheat to 500 degrees. Cook at 500 degrees for first 15 minutes, then lower temp to 400 degrees and cook for an additional 20 minutes or until crust is golden brown! Yum~! It was yum, yum, yummy!

Monday, March 3, 2008

~Apple Berry Salsa~

Compliments of my good friend Emily! This was so good I asked her if I could steal her recipe and post it here! Thank you Emily... for the best fruit salsa I've ever had!

Here's the recipe:
2 medium granny smith apples (the recipe says to peel and chop, but I liked the green skin for color)
1 cup strawberries, sliced (I chopped, not sliced, them up to make the salsa's texture finer)
1 kiwi, peeled and chopped
1 small orange
2 tbsp. brown sugar
2 tbsp. apple jelly (I'd never heard of this, but I found it easily in the jam section, and it's as cheap as grape jelly)
Combine apples, strawberries, and kiwi in a bowl. Zest and juice the orange, then put both the zest and juice in a small bowl. Add the brown sugar and apple jelly. Stir the zesty stuff together and pour over the fruit. Serve with cinnamon or Honey Graham chips or Graham crackers. So refreshing and fun.

Vegetable Pizza

2 crescent rolls
2 pkgs. cream cheese (8oz)
1/2 pack buttermilk ranch dry dressing
1/2 cup Mayo
Various vegetables

Spread crescent roll onto large cookie sheet into one big "crust". Cook according to package directions. Let cool completely. Meanwhile...cream both packages of cream cheese, mayo and dry ranch dressing with mixer. When crust is cooled spread cream cheese mixture on evenly. Top with desired veggies (chopped into bite sized pieces) Cauliflower, broccoli, black olives, carrots, green pepper, etc... and top with cheddar cheese! ENJOY! Sooooo good!

Tuesday, February 26, 2008

Coming up...

Getting ready for summer? Well I have a great recipe received from another friend. Apple Berry Salsa. Also coming up... vegetable pizza (not the healthy kind!) Great picnic recipes... and a refreshing change from all the comfort foods of winter!

Potatoe Pancakes

Ahhh, another one of those things that mom used to make! This is what you do when you are sick of mashed potatoes (as if that's possible) and french fries (again, wouldn't believe it) or baked potatoes... but you still want potatoes... what do you do? You make potoatoe pancakes!
6-8 Potatoes (any kind will do)
1 egg
1 TOnion flakes
Garlic powder (again)
Salt and Pepper to taste
Canola Oil
Peel potatoes. Cut into small pieces. In a blender put egg, onion flakes, garlic powder (about a teaspoon, or more if your me) and add the potatoe pieces a few at a time (unless you have some mega powered blender that can do it all at once!) Mix these on low or medium speed (probably pulsing at times). Once you have all of your potatoes chopped all up in the blender into a nice watery mix... it's time to add some flour. I usually end up adding about a 1/2 cup, but I do a little bit at a time... if it still seems to watery add a bit more, but don't go overboard, or they'll just taste like flour pancakes.... if you've added more flour and it still seems too watery... it may be time to peel a couple more potatoes and add them (instead of flour). It should remind you of runny oatmeal, or malto meal! Once you've got this perfected, it's fryin' time! Heat your oil in a skillet, and pour out nice sand dollar size pancakes. Fry until little bubbles are coming to the surface (it's just like cooking breakfast pancakes). Then flip. Add salt and pepper to hot pancakes and your ready to enjoy! They are great by themselves, but sour cream makes everything better! And if you have kids... they love to push the on/off button on the blender! It makes them feel SO helpful! If they really feel helpful, you can even get them to wash the mess you made on the counter! Thank you Simon.

Devilish Eggs

This is just my version of deviled eggs. I'm sure everyone has their own... (they are kind of like meatloaf, it's different everytime you make it!)
Vidalia onion mustard
garlic powder
Hard boil eggs. Peel. Cut in half (after cooled you fools!) Seperate yokes and whites. Smash yokes and add to your taste and consistancy mayonaise, mustard and garlic powder. Stuff into eggs. If desired top off with some paprika for color! Done... It's as simple as that!

Delicious Stuffed Mushrooms

I got this recipe from my very best very vegan friend (you know who you are Patty). I have adapted it slightly (because where I shop I don't buy the vegan type butter and such, and Patty forgives me:). They are oh so good, and great for that vegetarian in your life!


Fresh Mushrooms

bag Frozen Spinach

2-4 Tablespoons butter/margarine

1/4 C Chopped onions

a wee bit of garlic powder

bread crumbs (I use the Italian flavored kind)


Remove stems from mushrooms and dice (stems) very fine. Set aside mushroom tops. Sautee the finely diced mushroom stems and onion in the butter. When onions are transparent, add 1/2 bag of frozen spinach. (These amounts are based on how many mushrooms you make. I usually make the whole box the mushrooms come in. If you did two you would need to use more spinach!) Give that garlic powder a couple of shakes over your concotion. Let that spianch thaw and cook with the sauteed mushrooms and onions for a couple minutes. Now it's time to add the bread crumbs. (If you use unflavored bread crumbs, your likely to want more garlic and some other spices) Add about a 1/4 cup of the bread crumbs at a time. You want this to make a nice "stuffing" consistancy. Once your happy with your stuffing, it's time to stuff it! Fill your mushrooms to the brim with your delicious stuffing. Place the stuffed mushrooms on a pan and bake at 350 degrees for about 20 minutes. This is also a great dish that you can make the night before and bake right before company arrives! You can also add a bit of motzerella cheese to top it off for added flavor (although it doesn't need it).... and the left over stuffing (enjoy it... Yummm)

Friday, February 22, 2008

Coming soon.....

Stuffed Mushrooms, Deviled Eggs (like who doesn't know how to make these????) But it's my book and I can make whatever I want! Cause it IS all about ME, remember!

Thursday, February 14, 2008

Vegetable Beef Soup

Another easy comfort food. And for anyone who'd rather leave out the beef... it's an easy adjustment to make.


1 Large Sirloin Steak

1 Large bag frozen soup vegetables

1 packet onion soup mix

1 tsp garlic powder

1 T parsley

1 packet of Sazon (this can be found in your Spanish isle of your grocery store)

1 T Savory (seasoning)

2 T Conola Oil

2 beef bulion cubes

5 - 6 Cups water
1 Can stewed tomatoes (or a 1/2 jar of Patty's yummy canned tomatoes:)


Brown steak in your soup pot in the conola oil. Add the rest of the ingredients. Simmer. You can serve this in as little as 1 hour, or you can keep simmering it for up to 3. Serve with h0memade bread, crackers and a salad! YummYumm.

If you'd like to leave out the beef, you can use vegetable stock that you have on hand, or chicken or vegetable broth from a can. You can also add other favorite spices or leave out some your not so fond of.... play around with it until you find a flavor that makes the soup your own.

This recipe makes about 10-12 servings, ah you gotta love leftovers!

Friday, February 8, 2008

Cabbage and Noodles

Ahhh, of course the first post should be my FAVORITE!

Certainly and Old Stand-by! This one has been in my family (on mom's side) for generations!

It's the easiest thing in the world... I'm pretty sure it's impossible to mess this up.


1 Beautiful head of green cabbage

1 bag of wide noodles or dumplings

2 T. Canola Oil/ or Butter

1 tsp of Garlic Powder

salt and pepper to taste

Keilbasa (optional)


Cut cabbage into bite size pieces. Sautee the bite size cabbage in your oil/ butter until crisp tender. Cook noodles according to package directions. Drain noodles. Blend noodles and cabbage together. The best thing about this dish... you can experiment! Add some keilbasa or sausage. Add other favorite spices to kick it up a bit. But be it the original or your own version...the best words to describe it? Yummm!!

Yummy Creations and Old Stand-bys!

This is going to be my fun new recipe site.... When I have time I'd like to post pics and recipes of stuff I like, stuff I made up, and stuff I'm still cooking just the way mom did!

Enjoy.... If you love food (and cooking) as much as I do, this should be fun!