Dessert Delight

Dessert Delight

German sauteed bacon Cabbage

This simple combination of two classic German ingredients pair together like yin and yang. A streak of lemon juice cuts through this dish without being obvious, while deliciously balancing the flavors of smoky bacon and sweet cabbage.


Serves: 6


Quarter cabbage, then core and cut into large pieces (about 2-by 3-inch; about 14 cups).
Cook bacon in heavy cold 12-inch skillet over medium heat until it begins to sizzle, about 3 minutes. Add garlic and cook, stirring occasionally, until bacon is browned, about 3 minutes. Stir in cabbage and remaining ingredients and cook covered, stirring occasionally, until cabbage softens, about 8 minutes. Season to taste and transfer to a serving dish.

Hoppin John

Hoppin' John Recipe
2 cups dried black-eyed peas
Cold water
1 pound lean slab bacon or 1 pound meaty ham hocks
1 large onion, chopped
1/4 to 1/2 teaspoon crushed red pepper flakes
4 cups water or chicken broth
2 cups uncooked long-grain white rice
Salt and black pepper to taste

Before preparing dried beans, sort through them thoroughly for tiny pebbles or other debris. Soak, rinse, and drain dried black-eyed peas. Place black-eyed peas in a large soup pot over medium-high heat and cover with cold water; bring to a boil. Remove from heat; cover and let stand 1 to 2 hours. Drain and rinse beans.
Using the same large soup pot, over medium-high heat, add soaked black-eyed peas, bacon or ham hock, onion, and red pepper. Add water or chicken broth; bring to a boil. Reduce heat to medium-low and cook for 1 1/2 to 2 hours or until the peas are tender (do not boil as the beans will burst).
Remove bacon or ham hock and cut into bite-size pieces. Return meat to pot. Stir in rice, cover, and cook 20 to 25 minutes or until rice is tender and liquid is absorbed. Remove from heat and season to taste with salt and pepper.
Makes 8 servings

Rosemary Onion Potatoes

Here is the recipe for the potatoes I made last night.  I made this one up; as I often do for my dinners. I hope you love them as much as we do.

2 to 4 gold yokon potatoes (peel the skin off)
1/2 stick of butter (real butter)
1 small onion (slices)
Rosemary (to taste)
Salt and pepper

Preheat oven to 350

Peel the potatoes and wash them.  Take the potatoes and make slice down the potatoes (do not cut the potato all the way thru) you want to keep the potato in tack.  Slice the onion in small pieces so that they will fit in between each slice of potatoe.
Take a sheet of foil to make a pocket pouch to put the potato in.  Place one potato on each sheet of foil..  Now you want to assemble your potato pockets.  Take one slice of onion and one slice of butter and place in between each slice of potato.  Sprinkle with Rosemary, salt and pepper and seal your pocket pouch.  Finish assembling however many potatoes you want and place them in a baking dish or sheet to prevent any spillage in the oven.

Bake at 350 for 30 minutes.  Enjoy.

NOTE: I like alot of Rosemary so be generous with it.   YUMMY!

Terrific Toffee

I double this recipe to make more to share with family and friends.

1 1/2 teaspoons plus 1 cup butter, divided
1 cup semisweet chocolate chips
1 cup milk chocolate chips
1 cup sugar
3 tablespoons water
2 cups coursely chopped almonds, toasted, divided
Butter a large baking sheet with 1 1/2 teaspoons butter; set aside.  In a small bowl, combine semisweet and milk chocolate chips; set aside.
In a heavy saucepan, combine the sugar, water and remaining butter.  Cook and stir over medium heat until a candy thermometer reaches 290 degrees (soft crack stage). Remove from the heat; stir in 1 cup almonds.  Immediately pour onto prepared baking sheet.
Sprinkle with chocolate chips; spread with a knife when melted and cover entire butter mixture. Sprinkle with the remaining almonds.  Let stand until set, about 1 hour.  Break into 2 inch pieces.  Store in an airtight container.
Yield: about 2 pounds.
Note: Recommended that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212 degrees.  Adjust your recipe temperature up or down based on your tes.

Pork Tamales

2 1/2 punds boneless pork shoulder, cut into 3 inch pieces
Kosher salt
1 onion, quartered
4 sprigs fresh thyme or 2 teaspoons dried thyme
2 teaspoons dried oregano (preferably Mexican)
2 bay leaves
12 black peppercorns
24 dried corn husks
2 teaspoons ground cumin
1/3 cups plus 1/2 teaspoon chili powder
1 clove garlic, minced
2 teaspoons all-purpose flour
2 teaspoons sugar
1 tablespoon vegetable oil
4 cups masa harina (instant corn flour)
1 1/3 cups lard

1. Make the filling: put the pork in a deep saucepan and cover with cold water (about 6 cups). Add 2 teaspoons salt, the onion, thyme, oregano, bayleaves and peppercorns; cover and bring to a simmer over medium-high heat. Reduce the heat to maintain a gentle simmer and cook until the pork is tender, 1 hour, 30 minutes to 2 hours.  Transfer the pork to a plate and shred.  Strain and reserve the cooking liquid; keep warm. 
2. Meanwhile, coak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, 1 hour.
3. Combine the pork, cumin, 1/3 cups chili powder, garlic, flour, sugar, vegetable oil and 1 cup of the seserved cooking liquid in a large skillet.  Bring to a simmer over medium heat; cook, stirring occasionally, until most of the liquid is absorbed, about 25 minutes.
4. Meanwhile, make the dough: mix the masa harina, lard, 2 teaspoons salt, the remaining 1/2 teaspoon chili powder and 2 1/3 cups of the reserved cooking liquid in a bowl until combined.
5. Drain the husks and pat dry. Starting 1/2 inch from the wide end, spread about 3 teaspoons of the dough down a husk, leaving a 1-inch border on the sides. Spoon 2 tablespoons of the pork filling down the center of teh dough, then fold in teh sides of the husk, wrapping the dough around the filling. Fold up the narrow end of the hust. Repeat with the remaining husks, dough and filling.
6. Set a steamer basked in a large pot filled wiht 1 to 2 inches of water arrange the tamales standing up in the steamer, fold-sid down. Bring the water to a boil over medium high heat, cover and steam until the dough is firm,45 to 50 minutes. remove from the steamer and let cool slightly before unwrapping.

Note: If you want spicy tamales you may add in chopped jalapenos or chillies.

Classic Creme Brulee

Classic White Crème Brûlée
Yield: 4 servings
  • 4 ounce(s) White Chocolate Baking Bar
  • 4 large egg yolks, at room temperature
  • 1/3 cup(s) sugar
  • 2 cup(s) whipping cream
  • 1/2 teaspoon(s) vanilla extract
Preheat oven to 300°F. In medium bowl, whisk egg yolks with sugar until smooth. In 2-quart saucepan, bring whipping cream to a simmer over medium-high heat. Add white chocolate (chopped in small pieces) to simmering whipping cream. Turn off heat and whisk until white chocolate is melted. Add white chocolate mixture to egg yolk mixture one tablespoon at a time, whisking continuously to prevent eggs from scrambling. Whisk until smooth. Add vanilla. Pour into four ramekins or custard cups. Place cups in 13" x 9" baking pan or broiler pan. Add enough water so cups sit in 1 to 1 1/2 inch of water. Bake until set, about 45 minutes. Serve warm, at room temperature, or refrigerate overnight. For a delicious crunchy surface: Sprinkle the tops of the crème brûlée with 1 teaspoon of sugar and place under broiler until caramelized.

Creamy Dressing with a Kick

Creamy Dressing with a Kick
Horseradish adds the kick to this slightly sweet and creamy dressing.
1 cup mayonnaise
1/4 cup sugar
1/2 tsp seasoning salt
1/8 tsp black pepper
1/2 tsp ground celery seed
3 Tbsp rice vinegar
1 Tbsp fresh onion, minced
1 Tbsp fresh garlic, minced
1 Tbsp fresh cilantro, minced
1 to 2 tsp horseradish (to taste)
Make the Dressing:

Whisk all dressing ingredients in a small bowl.
Note: Use a food processor or blender, if you prefer a smoother dressing.
Let sit for 15 - 20 minutes for flavors to blend.
Stir just before adding to salad.
Refrigerate remaining dressing for up to 2 weeks.

Serve Delicious Weeknight Suppers-Fast Tips

Plan Ahead

Keep it simple. -Choose dishes with a limited number of ingredients that use simple cooking techniques.

Make a list - Put aside some time once a week to plan a menu ideas for the week ahead. Check your pantry for the staples you'll need or should replenish and your freezer/refrigerator.

Shop and stock - With shopping list in hand, navigate the supermarkeet for staples, sale items, and all the components you'll need for the week's menu. This eliminates mid week trips. Once you get home, be sure to wrap, pack, and store perishables properly.

Cook Ahead - Weekends are great for making large batches of soups, stews, or casseroles. Serve some that evening and freeze the rest for another day. If you can, prepare a few basic foods that can be incorporated into meals during the week ahead; cook up a pot of rice or make pasta sauce, or roast some potatoes or a mix of seasonal vegetables..

Prepped and premade foods

Prepared rotisserie chicken, chili, soups, pasta dishes, pot pies, etc, as well as salad bar items can form the basis of a heartly no cook dinner.

Frozen vegetables aren't just for side dishes. Available in a variety of styles and combinations, including ethnic mixes like Asian and Mediterranean, use them in a stir fry or toss with noodles or pasta.

Meats, fish, and poultry - are sold in cuts from roasts to prepared kobobs, seasoned or mirinated and ready for grilling, steaming, stir frying and sauteing.

Shopping Shortcuts

Stock up when there's a sale on meats, pooultry, seafood or frozen foods you use. For meats, poultry, and seafood, separate what you plan to cook within two days and freeze the rest immediately. For quicker defrosting, wrap the items in a meal size portions.

  • Choose items that naturally cook up fast. Use chicken tenders instead of whole chicken pieces, substitute thinly sliced medallions of pork instead of a thick loin chops; select vegetables cut into the same matchstick-size pieces, which will cook evenly and more quickly than whole or large pieces.
Think outside the box - or bottle or package. Flavored spice blends in any of a variety of flavors can be mixed into ground beef or meatballs, burgers, or meatloaf with an exotic twist. Bottled creamy salad dressing can top mashed or baked potatoes instead of butter or sour cream, or saute fresh vegetables with a tablespoon of vinagrette dressing instead of oil. Use garlic flavored oil or spreadable cheese thinned with alittle milk to make a sauce for pasta, noodles or vegetables.

Spicy Garlic Lime Chicken

1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
4 boneless, skinless chicken breast halved
2 tablespoons butter
1 tablespoon olive oil
2 teaspoons garlic power
3 tablespoons lime juice
salt if needed

In a small bowl, mix together salt, black pepper, cayenne, paprika, garlic power, onion powder, thyme and parsley.  Sprinkle spice mixture generously on both sides of chicken breasts.

Heat butter and olive oil in a large heavy skillet over medium heat.  Saute chicken until golden brown, about 6 minutes on each side.  Sprinkle with 2 teaspoons garlic power and lime juice.  Cook 5 minutes, stirring frequently to coast evenly with sauce.

Vegetable Stuffed Cannelloni

8 Cannelloni noodles
5 garlic, minced
5 shallots, chopped
2 tbls olive oil
1 cup dry sherry
2 cups heavy whipping cream
salt and pepper to taste
1 onion, chopped
1 cup fresh sliced mushrooms
1 zucchini, chopped
1 small eggplant, diced
2 roasted red bell peppers, diced
1 teaspoon dried basil
1 teaspoon dried oregano
3/4 cups ricotta cheese
1 cup grated Parmesan cheese

In a large pot of salted water, parboil cannelloni. (Parboiling is partially cooking the noodles in boiling water; they will finish cooking when baked.)

Meanwhile, cook 2 cloves garlic and 2 shallots in 1 tablespoon olive oil in a medium saucepan over medium heart for 30 seconds. Pour in sherry, raise heat to high, and reduce liquid by half. Stir in cream, and reduce until there is about 1 1/2 cup liquid. Remove from heat, and season with salt and pepper to taste.  Set cream sauce aside.

In a large skillet, heat one tablespoon olive oil over medium heat. Cook onion, 3 shallots, 3 cloves garlic, mushrooms, zucchini, and eggplant in olive oil until all vegetables are tender.  Transfer to a large bowl.  Stir in red peppers, basil, oregano, ricotta, and Parmesan cheese.  Season to taste with salt and pepper.  Set filling aside.

Preheat oven to 350 degrees.  Lightly grease one 9x13 inch baking dish. Stuff vegetable/cheese filling into cannelloni.  Place in prepared baking dish, and cover with cream sauce.

Bake in preheated oven for 25 minutes.

This recipe is fantastic. I couldn't  find cannelloni noodles, but found that manicotti noodles work just as well.  Don't over boil the noodles? They only need a few minutes in water, so save that part for last.  This is my new favorite dish.

Blueberry banana nut crunch cake

I was reminded of this recipe from a friend of mine that I gave it to her years ago.  Needless to say she had to give it back to me because I couldn't find my original recipe.  This is a wonderful and easy recipe so please try it.

Step one:

mix 2 cups of flour
2 sticks of room temperature butter (real butter)
1 cup of chopped pecans

mix well it will be the consistancy of a crust.  Once mixed press the mixture into a 13x9 baking pan. Press down to form a crust.  Bake at 400 f0r 20 minutes.

Step two:
1 oz soft cream cheese
1 1/2 cup powder suger
Blend together welll.

Step three:
Mix dream whip according to the directions on the box. Once at at peak, fold in the cream cheese mixture with a hand  whip.

Take 3 bananas and cut in slices over the crust and spread out evenly.  Fold the dream whip cream cheese mix over the top.
Take a can of blueberry pie mix and put on the top.  Sprinkle with pecans.  Refrigerate over night.
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White Chicken Chili


  • 1 1/2 pounds uncooked chicken breast
  • 32 ounces chicken broth
  • 1 10 ounce can diced tomatoes with green chilies
  • 1 4.5 ounce can Old El Paso Green Chilies
  • 2 11 ounce cans Green Giant Mexicorn
  • 1 15 ounce can white or great northern beans
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 8 ounces cream cheese
  • 1 lime slices optional, for garnish
  • 1 shredded mexican cheese, optional, for garnish
  • 1 sour cream, optonal, for garnish
  • 1 chopped green onion, optional, for garnish
  • 1 tortilla chips, optional, for garnish
  • 1 chopped tomatoes, optional, for garnish


  1. Cut chicken in to bite-sized pieces and place in a slow cooker.
  2. Rinse and drain beans, add to slow cooker.
  3. Add all other ingredients except cream cheese and optinal garnish ingredients. DO NOT drain corn or chilies.
  4. Simmer in slow cooker for 5 hours on low or 3 hours on high.
  5. Microwave cream cheese for 60 seconds to melt. Add to slow cooker and stir well.
  6. Serve with your favorite garnishes such as: shredded cheese, sour cream, chopped tomatoes, green onions, or tortilla chips.

Roasted Potatoes with Rosemary

Crisco Olive Oil No-Stick Cooking Spray
3 tbsp. Crisco Pure Olive Oil
 or 3 tbsp Crisco Light Olive Oil
1 tbsp chopped fresh rosemary
1/2 tsp garlic powder
Salt and pepper, to taste
2 lbs potatoes, cut in half or fourths
 (red skin, Yukon gold, fingerling)

  1. Heat oven to 425. Coat 15 by 10 inch baking sheet with non stick spray.
  2. Stir together oil, rosemary, garlic powder, salt and pepper in large bowl. Add potatoes.   Toss well until coated. Spread evenly in prepared pan.
  3. Bake 30 to 35 minutes, stirring occasionally until potatoes are fork tender and golden brown.

Milk does the body good

According to the recent study in the American Journal of Clinical Nutrition, participants who drank about two servings of skin milk in the morning said they felt fuller throughout the day and ate about 10 percent less at lunch than those who had a fruit drink.

Something to think about.

Tips for make ahead meals - freezer

1. Baked, grilled, or stir-fried chicken: Buy several pounds of boneless, skinless chicken breasts. Make four or five different recipes of marinades and rubs. Prick chicken several times with a fork to allow marinades and rubs to penetrate the meat. Combine marinade and breast halves in labeled freezer bags. Seal bags, and knead the pieces of meat to circulate the marinade. Lay bags flat with pieces of meat side by side in a flat pan with sides. Marinate meat for desired time in refrigerator. Place pan in freezer; freeze bags flat. Remove frozen bags from pan, and stack in freezer. For kabobs or stir-fry, cut breast halves into cubes or strips, and follow the same instructions.

2. Cooked chicken for casseroles, wraps, chicken salad, etc.: Bring 2 whole chickens and enough water to cover to a boil in a large stockpot. Add 2 celery ribs, 2 carrots, 1 onion, and 4 garlic cloves. Reduce heat; cover and simmer about 40 minutes. Remove chicken, and discard vegetables, reserving broth. Remove chicken from bones, and shred. Place 2 cups shredded chicken in labeled quart-size freezer bags. Seal and freeze. Strain broth, cool, and refrigerate. Freeze broth in airtight containers or freezer bags for soups and other recipes.

3. Ground Beef: Economical and versatile, ground beef is excellent for investment cooking. Prepare meat loaves, hamburgers, and meatballs, and freeze them uncooked. Or cook the meat with onions and garlic, and freeze it to use as a base for other dishes. On cooking day, just heat the base and add other needed ingredients to create quick tacos, sloppy joes, or beef stroganoff.

Twist on Potato Salad (crab boil)

The classic Boil

Peel and cube 2 pounds russet potatoes
 toss with 2 tablespoons cider vinegar
1/2 teaspoon salt
Mix 2 cups mayonnaise
2 chopped scallions
1 chopped celery stalk
1 tablespoon each dijon mustard and vinegar
1 teaspoon sugar, and salt.

Toss with the potatoes all of the above.

For the Crab Boil

1/2 cup corn
1/2 cup chopped celery
1 cup mayonnaise
1 tablespoon lemon juice
1 1/2 teaspoon Old Bay

Toss with 2 pounds boiled cubed red potatoes and 1 cup crabmeat

Tip: to make sure that you have all the shells out of the crab put the meat in the over for 3 minutes and if there are shells the shells will turn pink and you can pick them out.

Lobster Rolls

2 lemons, halved
sea salt
3 1 1/4to 1 1/2 pund live lobsters
1/3 cup mayonnaise
7 tablespoons unsalted butter, melted
6 top split hot dog buns
1/4 cup roughly chopped celery leaves
1/4 teaspoon celery salt

  1. Fill large steamer or pot with about 2 inches of water. Squeeze the juice of 1 lemon into the water, then add the lemon halves and 1 tablespoon sea salt to the pot. Bring to a boil over medium heat.
  2. Place the lobster in the steamer basket or directly in the pot; cover and steam until the shells turn bright red; 8 to 10 minutes. remove from the pot with tongs and rinse under cold water to cool slightly.
  3. remove the meat from the lobster shells. Twist off the claws, then break off the tail. Pull off the flippers. insert your thumb into the flipper end of the tail and force out the meat. Crack the claws with the flat side of the knife or a lobster cracker; remove the meat. Roughly chop the lobster meat. Transfer to a bowl and chill 15 minutes.
  4. Meanwhile, whisk the mayonnaise, 4 tablespoons melted butter and the juice of the remaining lemon in a large bowl. Add the lobster meat and toss to coat. Season with salt.
  5. Heat a grill pan or skillet over medium heat. Brush the outside of the hot dog buns with 2 tablespoons melted butter. Toast the buns until slightly golden, about 1  minute per side. Divide the lobster salad among the buns.
Drizzle with the remaining 1 tablespoon melted butter and sprinkle with the celery leves and celery salt.

Grandma Moore's Creamed Corn (claire robinson's)

6 slices bacon
8 large ears corn (preferably white), husks and silk removed
Kosher salt and freshly ground pepper

  1. In a large skillet (seasoned cast iron does well here) cook the bacon over medium high heat until crisp. Transfer to a paper towel lined plate; reserve the drippings in the pan.
  2. Cut the stalk ends of the corn to make a flat surface, then stand the ears up and shave the corn from the cobs with a chef's knife, leaving about half of each kernel on the ear. With the back of the knife, scrape the cobs over a shallow dish to extract as much liquid as possible. (You should have equal parts kernels and liquid; add water if necessary.) Return the skillet to medium-low heat and add the kernels and liquid.
  3. Season the corn mixture lightly with salt and pepper and cook until creamy, stirring often 30 to 45 minutes (add water if the pan gets too dry). Serve warm or a room temperature. Crumble the bacon on top.

Oh, My! Pie!

As I figure out how to use this wondeerful page I'll share all my recipes and photos.

I was looking thru the newspaper this morning and found this wonderful page in the parade magazine.  I wanted to share this with you and hope you enjoy it. 

Here is the page so visit

Enjoy and have a bless day. XOX