Friday, September 15, 2017

Potato and Sweet Potato Enchiladas/Tamales/Quesadillas

A Great Veggie option for Enchiladas!
Recipe for the FILLING only. Can also be used in Tamales and Quesadillas.

2 lg. sweet potatoes baked
4 sm or 2 lg. potatoes baked
1 can corn
1 can black beans
1 can diced green chili's (or 2 anaheim chili's roasted and peeled and diced)
2t. taco seasoning
Salt and Pepper to taste.

Bake the Potatoes and sweet potatoes, cool, peel and dice. Add to bowl

Rinse black beans add to bowl
Drain Corn and add to bowl
Add Chili's (can add some spicy chili's to your own taste!)

Add seasonings and mix.

Taste and add more seasoning to your liking.

Use as filling in:

Enchiladas (in place of Chicken)(can add Cheese if wanted)

Tamales as filling (can add Cheese if wanted)

Quesadillas with cheese fried in pan!

Serve on Naan bread add tomatoes or salsa!!

Or, just eat it as a side dish!! It's sweet with some spice and very filling.

Monday, September 12, 2016

Belgian Waffles

Belgian Waffles

4 C. Flour
1/2 C. Sugar
2 t. baking powder
pinch of salt

4 C. Milk
3 eggs divided (Yolks added to milk, whites in separate bowl)
1/2 C. vegetable Oil or melted butter
1/2 t. Vanilla (Optional)

Heat up waffle iron

In a large bowl mix dry ingredients and make a well in center.
In a large measuring pitcher measure milk and add egg yolks and oil and vanilla 
in a small bowl place egg whites

Whip egg whites till stiff peaks form

Add wet ingredients to dry and mix till pancake batter consistency adding more milk if needed.
Fold in egg whites carefully with spatula.

This makes a large batch! Reduce by half if you want less. Waffles can be frozen and re-heated in a toaster later if desired.

Monday, April 18, 2016

Cornbread muffins


Recipe From:

I usually make this recipe into mini muffins and cook for 15-20 min. You will have to adjust for your oven. I also tend to use a small can of corn drained instead of the frozen. It's also good with the addition of diced mild green chili's from a can.


  • 1 1/2 cups flour
  • 14cups yellow cornmeal
  • 34cup sugar
  • 12teaspoon baking powder
  • 12teaspoon baking soda
  • 12teaspoon salt
  • 2eggs
  • 12cup melted margarine or 12 cup corn oil
  • 1cup buttermilk or 1 cup sour milk
  • 1cup frozen corn kernels, thawed

    1. Preheat oven to 350-degrees F.
    2. Spray 9 x 5-inch loaf pan with cooking spray and dust with corn meal.
    3. Mix first six ingredients (flour- salt) in large bowl.
    4. Mix eggs, melted margarine/oil, milk in small bowl.
    5. Add egg mixture and corn to dry ingredients.
    6. Stir until combined.
    7. Pour batter into pan.
    8. Bake for 1 hour.

Friday, April 1, 2016

Bean and Hambone Soup

This all started with a grocery store smoked half ham....$10....because we were too late to go to the honey ham store... you know the one!

I don't think we will be going back to that ham store after this one! We used a recipe on Pinterest and glazed our own ham and baked it up all beautiful and yummy! It was so much more juicy than that other kind!

When dinner was done and we were cutting up the leftovers we bagged up the bone with a bunch of meat still attached. Come Thursday....I decided it was time to make soup. I soaked a variety of beans...(It was a gag gift bottle of cowboy bubble bath ie. a collection of dried beans about 1 C. worth) They soaked for about 8 hours. I then rinsed and tossed them into a crock pot with 4 C. water and 1 can of tomato soup and about half a box of leftover chicken stock.
I added in the bone with all the meat and:
5 celery ribs diced
5 carrots diced
1/2 onion diced
2 bay leaves
1 t. herbs de provance (or to taste)
Salt and pepper
I cooked it 4 hours on high....the beans were still too hard for me so I dropped it to low for 8 hours and that did the trick!
Don't forget to fish out the bay leaves and bones!

Sunday, November 22, 2015

Craft: Elf Clothes Line

I saw a cute embroidery pattern for an elf clothes line. I really wanted to make a real one!! It just so happens that I have some green/white cording that was leftover from an activity a few years ago that would be perfect!

I found some cute clothes pins at Marshall's

I worked off of a drawn gingerbread man  to come up with patterns.

All of the "clothes" items were cut out of felt and glued together with a hot glue gun.

The line was about 36 inches and the tallest item (pants and suspenders) was 6 inches tall.

I Love how it turned out!! I'll try to post the patterns later!

Sunday, May 3, 2015

Carribean Pork Chops
Prep time:  10 mins Cook time:  15 mins Total time:  30 mins
Serves: 4 servings

4 pork chops, fat trimmed (1" thick chops, if thicker adjust cook time )
1 tbsp EVOO

Rub: 1/2 C. Dark Brown Sugar, 1 T kosher Salt, 1/2 t. red pepper flakes (less if you don't like spicy) 1/4 t. garlic powder, 1/4 t. paprika, 1/8 t. allspice, 1/4 t. cumin
(NOTE: for more flavor add more of each spice or of the ones you prefer, I kept it very mild because I was experimenting and hubby bought expensive chops!!)

1½ cups fresh tomatoes, diced (include liquid if cutting tomatoes produces a lot of liquid)
1 fresh mango peeled and diced medium
1 Med red onion, sliced


Coat each chop with rub on each side and set aside
Heat a large, heavy pan on high until warm.
Add oil and heat until shimmery (but NOT burning/smoking) about 20 seconds.
Brown pork chops on each side, about 1 minute each.
Reduce heat to medium, add onions.
Stir onions and flip pork chops after 2 minutes on each side.
Add tomatoes and mangoes.
Simmer until tomatoes are soft and sauce has set up- about 5-8 minutes.
Serve on a bed of rice or rice pilaf or brown rice or pasta.

Serving size: 1 pork chop + sauce

Adapted from another Favorite: Tuscan One pan Pork Chops!!

Sunday, January 18, 2015

Napa Cabbage Oriental Salad

I've  been trying to come up with a salad that will compliment our Kung Pao Chicken dinner. I had in mind the basics of the salad but needed some inspiration for putting it together. I found two outstanding recipes that I tweaked and made my own and LOVED the results!

For the DRESSINGS I have included both recipes. The first one is light and tasty, the second is peanutty and yummy and we preferred it! BUT....wait....After sitting for a while the peanut dressing got a little, I mixed the two dressings together and WHAM! Perfection! I do need to shake it before using now, but I think it's just what I was looking for as far as taste and texture.

Here are the two salad links:

Salad Base that I made:

Thin Sliced Napa Cabbage (I quartered one head of napa cabbage and put it through the cuisinart on a thin slice)
Thin Sliced Celery Heart (I used one celery heart and the same setting on the food processor as above-Probably about 4-6 large pieces of celery or 6-8 small. I wanted a good amount of celery in there for crunch and cause I like it!)
1 Grated Carrot
4 green onions sliced thin

Gently mix all together with clean hands
Set in Fridge with paper towel over top-I found the napa cabbage to contain a lot of water and this worked to help keep it from being soggy.

Crispy Topping:
In a non stick fry pan on Med/High add:
1 T. Salted Butter
Melt and add in:
1 crushed pkg of Ramen Noodles (No Sauce Packet)
1/2 C. slivered almonds (or 1 C. if you like them a lot!)
1-2 T. Sesame Seeds

Fry till all are light brown and smell like heaven!
Set aside to cool

Dressings: (Below are the recipes from the above web sites adjusted to reflect what I did)
Recipe 1:
Dressing- Shake in a jar or plastic container
  • ½ cup canola oil
  • 3 Tablespoons Sugar
  • ⅓ cup seasoned rice vinegar
  • 1 Tablespoon soy sauce
  • 1 teaspoon sesame oil

Dressing 2:
 3 T peanut butter + canola oil to equal 3/4 C
1/4 C. sugar
1/4 C. rice vinegar
2 T soy sauce
3. Prepare the dressing: Combine the dressing ingredients in a sauce pan over medium heat. Once combined, bring heat up to medium high and bring to a rolling boil. Boil for one minute and remove from heat. Let cool.

To Serve Salad
Top Salad with the cooled crunchy topping, add the dressing and enjoy!